For the love of Produce...
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purplefizzy wrote: »-Sharing the miso ❤️...
Also, variously:
-Roasted carrot soup (not usually into carrots, this was great..) topped with shredded fennel & cilantro.
-Coconut mastery... (pry, don’t cut..)
-sexy AF cauli. Roasted for dayz.
-snack dinner, my style. Hummus, Greek yogurt+tahini+spices ‘dip’, roasted radish (honestly I don’t think I like them raw.. I love roasted or daikon spirals in broth.)
That cauliflower looks PERFECT.0 -
Hey produce fam... scored some beautiful fresh asparagus this weekend. Doing a dry roast on cast iron in the oven .. just a little sea salt.
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i didn't know you could roast asparagus with oil.1
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i didn't know you could roast asparagus with oil.
Hey @acpgee - thought about you today while watching London news!
I actually used no oil on the asparagus.. just dry. Comes out a lil crispy and sweet. Had to use the heavier than heck cast iron because i broke my pizza (veggie!) stone. 👩🍳
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As long as I still have fresh vegetables and it's still cool out....
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Broccoli, red beets, carrots, and yellow onion roasted at 425F for about 25 minutes in convection oven after being tossed with olive oil, salt, pepper, garlic, and smoked cayenne. Mmmmm
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The veggie dish was Szechuan di san xian. Most recipes deep fry the potato and aubergine cubes. I stir fry a little to give a like coat of oil and finish cooking in the air fryer. Use a 200C oven if you don’t have that gadget. Couldn’t find the green pepper the recipe calls for so substituted snow peas.
The non veg dish was ma po tofu.
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Starter of roast asparagus with leftover hollandaise from the weekend and tomato salad. Don’t believe reports that you can’t warm up leftover hollandaise or bearnaise. Take it out of the fridge a few hours in advance to get it to room temperature. Add a tablespoon of white wine or water to the surface. Heat in 30 second increments at the lowest setting of the microwave. Stir in the warm liquid on the surface.
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I had a half onion left from yesterday and half of the broccoli since I didn't roast it all. I had gone through my pantry to rotate my beans, and I found one can of Great Northern (white) beans that were a little past the Best By date. So I made some sprouted brown rice, then mixed in the beans in the last few minutes, topped with a dollop of mellow white miso, and served along roasted (nearly black) onion slices and broccoli. Mmmmmm.
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just_Tomek wrote: »Tub of salad for lunch during this let's call staycation
That looks awesome! I'm worried about my salads, the stores were out of the bins of lettuce I usually get, bins of spinach, bagged lettuce, most heads of lettuce, and bags of kale. I managed to get the last two bins of power greens at one store and a head of Romaine the produce man had just brought out. Hopefully it'll be easier to find this week.2 -
just_Tomek wrote: »just_Tomek wrote: »Tub of salad for lunch during this let's call staycation
That looks awesome! I'm worried about my salads, the stores were out of the bins of lettuce I usually get, bins of spinach, bagged lettuce, most heads of lettuce, and bags of kale. I managed to get the last two bins of power greens at one store and a head of Romaine the produce man had just brought out. Hopefully it'll be easier to find this week.
Look in the frozen section. Frozen kale is great in salads just re-heated and frozen spinach is a good filler in soups, egg dishes etc. Where I am its the reverse, everything frozen is gone and everything fresh is untouched. Weird how ppl think.
Same for me, I'm still able to get my weekly fresh produce shopping done if i go early enough. Frozen section is empty, i was looking for some frozen spinach. Hope everyone here is staying well and healthy!3 -
Ever since purplefizzy started this thread (wow, a year+ already!!), my consumption of produce has increased significantly. I didn't realize how much until this pandemic. Frozen, fresh, and canned were all in very short supply, until this week. I was so happy when I went to the grocery store yesterday and the fresh produce is back!3
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It’s gumbo making time.... getting the okra ready.
(Those bags of frozen okra I never thought I’d use are coming in handy!
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More beige food!
Roasted organic cauliflower and golden beets, organic short grain brown rice, and a kimchi garnish. Flavors included caraway and fish sauce for the veggies.
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just_Tomek wrote: »More beige food!
Roasted organic cauliflower and golden beets, organic short grain brown rice, and a kimchi garnish. Flavors included caraway and fish sauce for the veggies.
After making the rice, throw it in a pan with the kimchi and the roasted veggies. You will get immediate flavour boost in everything here. It will also look pretties
but I absolutely love the burned ends of the vegg. My kind of a dish, sans rice. Rice, I do not care for in any way shape or form (sushi does not apply).
Actually, I really enjoyed the different flavors and textures keeping them separate. The kimchi was an afterthought. I love the stuff. I might make some kimchi fried rice, and yeah, starting with a roasted veggie might be quite tasty.
I like almost any kind of rice, although only for sushi do I use white rice. I've become fond of sprouted rice, but I have to go across town to get it. I used the last of my short grain yesterday, and I have some brown basmati as well as a pound of sprouted. I don't like to keep too much on hand since brown rice goes rancid.
But I also love barley. I have been a fan of Streaker Barley lately. It's has pretty blue streaks, but it's called "streaker" because it is "naked" (grows without a hull; it doesn't need to be de-hulled or pearled). It cooks as fast as pearled barley, but is a whole grain. If I am making vegetable miso soup or similar, I use hulled barley.
I found red quinoa last year. I cook it from time to time if I want something that cooks super fast and has more protein. I'm torn about it, though, since MY eating it makes it harder for the cultures who developed using it as food less able to get it. I have a couple beets left and some parsnips I will probably try today along with something else. The onions have been FANTASTIC and crispy. I wanted to leave the cauliflower in just a little longer, but I dared not.
I'll keep playing around with the roasting as long as it stays cool out. I don't like to run the oven in the summer. I even set up a camping stove out back and cook COFFEE outside to keep the house cooler.1 -
I know.
More beige food. But.... it was the best workday lunch I've had in quite a while. I roasted some smaller russet potatoes that were just about to start growing eyes, a golden beet, and a parsnip. This is perhaps one of the greatest benefits of remote work. Well, that and every day is Casual Friday.
Radiator pasta for supper. With garlic and olive oil. I don't eat pasta that often, but since that's what folks have been stocking up on, I kind of got a hankering for it. I have some left from a couple river trips that we didn't use the whole package. I wonder if I have any pesto in the freezer.....4 -
Hey can I ask this group for ideas? My garden is in early spring stages. Right now I have tons of parsley. How would you use?
Also have tons of radishes as I stress planted too many. Ideas?0 -
For the parsley, you can freeze green sauces such as salsa verde, chimchurri and zhug. See whether the Italian, Argentinian or Yemeni version matches your appetite for spiciness.
I like roasted radishes and would probably pickle excess.4 -
Yes, echoing the others, radishes are great roasted and raw (with a bit of salt) or if you really have too much, pickle them. I had some on a big salad last night.
I bought french breakfast radishes when my mom was here one time and she loved the idea of breakfast radishes and started eating regular radishes at breakfast. I always use mine up so quickly I don't have extras on hand, but I like that idea too.1 -
Parsley is good in large quantities in salad. Chop finely and add to potatoes. It's good for so many things. If you have some ten days from now, dip it in salt water and eat.
For the radish - well, you should plant MORE. But just a few feet at a time. Staggered so they get mature a few at a time.1 -
Hey can I ask this group for ideas? My garden is in early spring stages. Right now I have tons of parsley. How would you use?
Also have tons of radishes as I stress planted too many. Ideas?
Awesome! If i have lots of excess herbs, i make herb butter and freeze it. Then you can just carve off a piece as you're cooking in the middle of winter, and still have fresh herb flavour.2 -
Salad with conference pear, blue cheese and candied pecan.
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I've been so enamored of roasting vegetables, I forgot how good baked potatoes are. I had a medium russet for lunch. Just rubbed it with olive oil and baked for an hour. Yes, I added butter, salt, and pepper. The texture was perfect. Sorry, no pictures, but rest assured it was more beige food
For breakfast I couldn't decide between rolled oats and rolled rye, so I combined 'em. At least that was more brown than beige.
Green stuff (or orange stuff) for supper later!
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I made a spicy (curry inspired) tomato, lentil, eggplant mix and then put it on roasted potatoes instead of rice, since I was craving roasted potatoes and thought a spicy sauce of some sort would be nice on them (and added the lentils to my original sauce concept for some protein). Quite tasty.
I have kale I need to use up soon (before it goes bad), so am going to do a kale and white bean soup of some sort tomorrow.1 -
It was green; I made it browner.
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@mtaratoot Nothing like a good baked potato, I've made them in the Instant Pot and would rather have a baked potato/sweet potato any day (if I'm making it in the Instant Pot I'm not turning the oven on too). The brown may not be as attractive in a photo on green vegetables unless you know what they taste like, love the carmelized flavor that develops!
OK gang, I bought parsnips for the first time in a long time and I've narrowed it down to roasting, I don't have any fancy condiments (or really any aside of Dijon mustard, hot sauce, and mayo, not even peanut butter!) aside of flavored balsamics and a lot of herbs/spices. What are your favorites on parsnips? I've Googled but am curious of your choices. I have some fresh herbs too like rosemary, oregano, marjoram, mint, a little basil and parsley, and thyme. I do have a little honey and maple syrup. I'll probably toss in my last couple carrots. Other vegetables on hand are onions, cauliflower, a little broccoli, potatoes, and sweet potatoes.0 -
I normally roast parsnips plain, just tossed in a plastic carrier bag with olive oil and maybe a light sprinkle of salt.1
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Interesting, most of the recipes I came across had tumeric, chili powder, obviously cinnamon, and rosemary or Italian spices. I'll keep it simple then.0
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@mtaratoot Nothing like a good baked potato, I've made them in the Instant Pot and would rather have a baked potato/sweet potato any day (if I'm making it in the Instant Pot I'm not turning the oven on too). The brown may not be as attractive in a photo on green vegetables unless you know what they taste like, love the carmelized flavor that develops!
For baked potatoes, I use my toaster oven. I still get the nice crispy skin, but it doesn't heat up the whole house AND it uses less electricity. For roasting, I have to use the oven, and I turn it on convection. Those veggies need lots of room on the trays. I really want to roast some mushrooms, so I guess maybe in a few days when I go restock on produce, I'll get some.OK gang, I bought parsnips for the first time in a long time and I've narrowed it down to roasting, I don't have any fancy condiments (or really any aside of Dijon mustard, hot sauce, and mayo, not even peanut butter!) aside of flavored balsamics and a lot of herbs/spices. What are your favorites on parsnips? I've Googled but am curious of your choices. I have some fresh herbs too like rosemary, oregano, marjoram, mint, a little basil and parsley, and thyme. I do have a little honey and maple syrup. I'll probably toss in my last couple carrots. Other vegetables on hand are onions, cauliflower, a little broccoli, potatoes, and sweet potatoes.
They are pretty sweet and tasty on their own. I suggest just tossing some with oil, salt, pepper, and maybe some thyme the first time, then think about what other flavors you might want to try NEXT time. Definitely put some carrots on the tray, too. I think those flavors go good together. Try a splash of balsamic on some after it's roasted. I bet it's good. Fish sauce, maybe, but be careful as a little goes a LONG way. I almost always use some kind of capsicum. A favorite is smoked cayenne. It's a mild cayenne and tastes great. For even less heat there's smoked paprika. For more heat, I have HOT paprika or can grind up some dried chilies from my garden.
I sure had fun assembling my broccoli back into the shape of a broccoli stalk before I sat down and snacked away on it. It's finger food for goodness sake!
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Corona killed my planned holiday in Vietnam. Tonight’s veg sides.
https://www.bonappetit.com/story/how-to-make-vietnamese-canh
https://danangcuisine.com/recipes/recipe-grilled-eggplant-ca-tim-nuong-mo-hanh/
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