For the love of Produce...
Replies
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Cheesy Brussels Sprouts. This is all I ever want on this rainy day...9 -
I'm late to the parsnip party, but I've really been enjoying them roasted in a mix of yellow curry powder, cumin, hot red pepper, coriander, kosher salt, and cinnamon.2
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Thanks for all the parsnip ideas! I'm tempted to do each parsnip different to try all the variations!
@pancakerunner Brussel sprouts would be great on pizza, I've done broccoli and zuchinni.
@mtaratoot My oven's old, no convection or toaster oven. My microwave broke the first day of staying home and it's one unit so when I replace I'll get convection. My parents brought me a ring of smoked paprika from Hungary, Thomas suggested hydrating them and it works great, I have about 50 still so it'd be good to use some, thanks for the idea! I have two thyme plants
How's everyone doing getting produce? The one thing I'm having trouble finding aside of the basics is those $5 bins of baby lettuce. Spinach and kale along with bagged salad (don't like) were gone but there were two bins left of power greens so I got those. Lettuce was empty but the produce man had just brought them out so I got some. I'm down to cabbage for salads, I usually put it on but not to take place of all the lettuce, it's not the same! Obviously not a big deal, just curious.0 -
Thanks for all the parsnip ideas! I'm tempted to do each parsnip different to try all the variations!
@pancakerunner Brussel sprouts would be great on pizza, I've done broccoli and zuchinni.
@mtaratoot My oven's old, no convection or toaster oven. My microwave broke the first day of staying home and it's one unit so when I replace I'll get convection. My parents brought me a ring of smoked paprika from Hungary, Thomas suggested hydrating them and it works great, I have about 50 still so it'd be good to use some, thanks for the idea! I have two thyme plants
How's everyone doing getting produce? The one thing I'm having trouble finding aside of the basics is those $5 bins of baby lettuce. Spinach and kale along with bagged salad (don't like) were gone but there were two bins left of power greens so I got those. Lettuce was empty but the produce man had just brought them out so I got some. I'm down to cabbage for salads, I usually put it on but not to take place of all the lettuce, it's not the same! Obviously not a big deal, just curious.
Bagged salad mixes can get a little low around here, but otherwise I have seen no issues with Produce. That seems to be the one thing I can count on getting when I have to go to the store! So I am planning on a lot of produce heavy meals. So instead of doing butter chicken, I am subbing half the chicken for a mix of cauliflower, broccoli, and carrots. My protein will be a bit low for the foreseeable future, but at least I am getting a good mix of nutrients.2 -
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/
@acpgee That roast eggplant looks a little different than the recipe you linked. What else did you add? I see cilantro (coriander), nuts, and is that crispy shallots?0 -
I picked up a rockfish fillet yesterday after I went for a solo paddle, but I didn't cook it. I got a care package of smoked pork shoulder, so the fish waited until today.
I pan seared it with a little seasoning and put it next to roasted beets, red potatoes, and parsnips. This was the last of the root vegetables I had in the fridge; I went out to restock earlier today. Tomorrow is back to "work," which except for a few hours on Wednesday are just in the back of my house where I set up my work station.
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I love just about any veggie roasted!2
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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/
@acpgee That roast eggplant looks a little different than the recipe you linked. What else did you add? I see cilantro (coriander), nuts, and is that crispy shallots?
I added coriander, sawtooth coriander, toasted coconut flakes and almond flakes (because I didn't have peanuts or cashews), and ready made crispy fried shallots.
I tend to add these toppings to SE asian salads.
https://www.bonappetit.com/recipe/pomelo-salad-with-chile-lime-peanuts-and-coconut2 -
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!
I was re-reading the responses to my parsnip seasoning ideas question and just saw this. I bought a 5lb bag of russet potatoes and they're small so I cubed some of them and cut up the parsnips and roasted them. Talk about boring-looking! The parsnips taste great but the potato is pretty blah, I'll definitely be jazzing that up. I made them for lunch tomorrow, I usually have salad with just about every color in the rainbow but am out of it and was thinking I'd at least have to bring in some fresh herbs to give them some color. This not going grocery shopping every week is tough, wish my store delivered!2 -
Also loading up on the veggies here ... I need more purple plant food in my life... 😋 Using the last of my fresh produce. Savored every bite
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I'm so jealous of your veggies, I'm going through salad withdrawals after two days without my salad of rainbow vegetables and am down to potatoes, onions, jalapenos, and carrots. At lunch today I looked down at my boring-colored potatoes and parsnips, only color was the paprika on the potatoes! Can't wait to go to the grocery store Friday after two weeks, I'll be like a pig in mud. This is the lowest I've been on veg since I changed my WOE 16 months ago.3
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Explaining to a friend my current root obsessions... purple yams (outer bits are white when raw)
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
Veggies. And sunsets. And flowers. And DoggO Besties. And music. Community, on and off the screen. Leaning in to all.. especially veggies
Some definite ‘cupboard clean out gourmet’ happening but more because of curiosity and not wanting to encounter the static out there... people hoard all the wrong stuff, in my opinion.
I was super entertained while back when Costco sold out of the ‘preppier special’ 50# tubs of kraft Mac.
Yam slice - like a hidden flower!
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
Thinking about installing a Makeshift bouldering wall in my hallway.
Have worked remote for last several positions, I find turning my house into a jungle gym is helpful for midday quick wiggle shake outs. Totally jumped on the bed when dusting the overhead fan blades this weekend. Cuz I can.
Memory foam not great for jumping.6 -
I'm so jealous of your veggies, I'm going through salad withdrawals after two days without my salad of rainbow vegetables and am down to potatoes, onions, jalapenos, and carrots. At lunch today I looked down at my boring-colored potatoes and parsnips, only color was the paprika on the potatoes! Can't wait to go to the grocery store Friday after two weeks, I'll be like a pig in mud. This is the lowest I've been on veg since I changed my WOE 16 months ago.
Sorry you are produce-parched... paprika counts! Take the wins
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My lovely local veg box company normally allows me to swap things out, but because they have been mobbed with new customers over the last couple of weeks they've temporarily changed it, now you just get what your given.
This is mostly fine, and I want to support them as they are doing a good job keeping up in tough times.
But last week they sent me a gigantic bag of kale....
I try hard not to waste food, but hate the stuff - any top tips to make it edible?
(Husband says he he likes it, but hasn't managed to actually eat any of it yet!)0 -
littlegreenparrot1 wrote: »My lovely local veg box company normally allows me to swap things out, but because they have been mobbed with new customers over the last couple of weeks they've temporarily changed it, now you just get what your given.
This is mostly fine, and I want to support them as they are doing a good job keeping up in tough times.
But last week they sent me a gigantic bag of kale....
I try hard not to waste food, but hate the stuff - any top tips to make it edible?
(Husband says he he likes it, but hasn't managed to actually eat any of it yet!)
If you don't like the taste I'd put it in a soup or stew so the rest of the flavor takes it over and the flavor won't be as strong.2 -
Cook it -- it's great in soup. Look up recipes with white beans.
Also massage it or blanche it if using raw -- I'd recommend looking for recipes with sweet potatoes or butternut squash. I can't recall the recipe I used as a template, but I've done warm kale salads with those ingredients, fruit (apples or cranberries), and an apple cider vinegar based dressing and had them turn out great. Pepitas are a common addition or walnuts or whatever you have on hand.
Back to cooking, it's fine in omelets, just needs more time than spinach.
Smoothies, of course.1 -
purplefizzy wrote: »<snip>
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
<snip>
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
OK....- Please expound on this "micro roast" concept!
- That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?
Thanks much, and ENJOY!0 -
Kept it simple last night, but no pictures.
Separated a hunk-o-broccoli into large spears; tossed with the usual suspects and roasted. Oh. Yeah. And a big ol' parsnip chopped in chunks. Those got the same spices (olive oil, salt, pepper, garlic, cayenne, and a little curry).
For grins, I also marinated a half package of cubed tempeh in some Bragg's, garlic, smoked cayenne, and a little yeast. That roasted a little bit faster than the veggies, and was tasty-crispy even with no added oil.2 -
I'm not really a kale fan, but do like kale chips. Season with something tasty like furikake, instant ranch powder, nutritional yeast, vinegar salt, garlic salt or truffle salt.1
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Thank you for all the suggestions, I will try them.
I had thought if I chopped it small and stirred it into curry sauce that would probably work, but these are all more interesting.1 -
Working through some fresh produce while it's still fresh. I roasted broccoli yesterday, so I used some in a big green romaine salad tonight.
After it was assembled, I tossed with just a little olive oil, balsamic, black pepper, basil, and oregano. Yummers!
I marinated the other half of a pack of tempeh from yesterday; I have another pack for the next few days. Roasted that until crispy. Also cut up some of the broccoli stalks, a carrot and a beet.
I was a little disappointed that the pattern in the beets went away when cooked, but it was a nice big fat honkin' meal.
Some neighbors had a "cookie contest," so I have to taste chocolate chip cookies later and rate 'em. One batch is flatter and butterier. I should have some calories left. My friend G. brought some by in a plastic zip seal bag with a clip on it and some disinfecting wipes under the clip. My friend K. dropped a plastic zip seal bag in my mailbox. I know they kept a clean kitchen and clean hands, so I'm no more concerned than I would be from taking out from a local restaurant. Actually, I am LESS concerned because I know they are both on top of all this virus *kitten*.3 -
@Safari_Gal That looks stunning! Love the look and would love to have some1
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The only salad at the supermarket today was iceberg. Griddled is my favourite treatment for iceberg. Side of roasted okra.
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I'm posting this because I think it's funny, not because I think it's tempting (though it does taste OK).
The other night, I was roasting some fresh broccoli and some frozen cut okra at the same time. The broccoli got done first, so I took it out and stuck the okra back in the oven and went on with making dinner . . . for a little too long.
This may look like pure carbon, but it's not. It's actually just very dark brown and completely dry. I think I sort of invented okra "croutons".
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There is a bar/restaurant near me that sells fried okra as an appetizer/snack. They deep fry it (French fry basket) until it just starts turning black, then salt it generously. I don’t much like popcorn, but I LOVE their okra.4
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Cambodian beef lok lak is a nice way to eat salad.
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Griddled romaine drizzled with ranch.
I loved the idea of grilled romaine, i finally tried it tonight. Seasoned and brushed some balsamic vinegar on it and grilled. Served with drizzle of lemon, grilled butternut squash and lamb chop. So was 100 percent bbq night. My rack of lamb caught on fire tonight, i walked away for less than two minutes while searing it, but still came out decent. Not my best, lol, but ok. I loved how bbq changed romaine lettuce. I'm not a big fan of it, i only like it in taco salads we make. I much prefer other kinds of greens, even kale that many people strongly dislike. But grilling it was good and so quick and simple. I will experiment with different dressings, maybe. And probably leave it on the grill a tad longer.2 -
I normally drizzle cut sides of lettuce with olive oil before grilling.1
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Di San Xian with courgette replacing green pepper. If you want to avoid deep frying the potato and aubergine, toss in a little hot oil in the wok then finish cooking in an air fryer or oven.
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Before and after.
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