No matter what I do, lentils destroy my digestive track. It doesn't matter how much fiber I eat otherwise or how I cook them. If I eat a meal serving of them, I am in pain for a couple days. So as much as I like them, I stay away. It's the same with salad greens, though I can handle like 1 salad a week okay.
I am trying to try more winter squashes this year. Delicata is AMAZING. I have 2 in my pantry I need to make asap. I think pthers intimidate me because of how hard they can be to cut up!
I jab them with a fork then microwave them for a couple of minutes. It makes them much easier to cut. I agree with you about the Delicata- this is the first year that I have tried them and they are my new favourite.
No matter what I do, lentils destroy my digestive track. It doesn't matter how much fiber I eat otherwise or how I cook them. If I eat a meal serving of them, I am in pain for a couple days. So as much as I like them, I stay away. It's the same with salad greens, though I can handle like 1 salad a week okay.
I am trying to try more winter squashes this year. Delicata is AMAZING. I have 2 in my pantry I need to make asap. I think pthers intimidate me because of how hard they can be to cut up!
A sturdy cleaver (thick back edge) and a rubberized dead-blow hammer will open any tough Winter squash. (If you don't have a dead-blow hammer, just put a folded dishtowel or something between hammer & cleaver so you're not one hard metal on aother.)
Take knife (serrated works well, and cut just a tiny shallow straight groove where the cleaver should enage, so it doesn't slip; doesn't need to be deep. Put the sharp edge of the cleaver there, then tap along the back of the cleaver with the hammer. From there, once you have one fairly deep cut, just work your way around the squash. Nearly effortless.
I think the delicatas are OK, but for sheer excellent flavor and texture, I like the heirlooms (from my Farmer's market), especially Fall Ball (not sure that's its official name) and extra especially Georgia Candy Roaster. Many people are scared off because the heirlooms are huge. But roasting & freezing works very well great. Ever Fall, I try to freeze enough Georgia Candy Roaster to last until next squash season. (I have about 60 cups in the basement chest freezer now, in 2-cup glass freezer bowls.) So good!
As an extra bonus, these have plenty of huge seeds that are wonderful roasted with a bit of olive oil and generous chili powder and popcorn salt.
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I've never had fruitcake but now I want to try it!
It's great, especially cooked in brown butter.
Really good texture!
Winter squashes
om...these are never underestimated in my house that's for sure😋
My mom took half a bite of the lentil soup I made tonight. Said she was tired of the healthy foods and wanted a piece of cake. *laughing*
I ❤ my veggies.
No matter what I do, lentils destroy my digestive track. It doesn't matter how much fiber I eat otherwise or how I cook them. If I eat a meal serving of them, I am in pain for a couple days. So as much as I like them, I stay away. It's the same with salad greens, though I can handle like 1 salad a week okay.
I am trying to try more winter squashes this year. Delicata is AMAZING. I have 2 in my pantry I need to make asap. I think pthers intimidate me because of how hard they can be to cut up!
A sturdy cleaver (thick back edge) and a rubberized dead-blow hammer will open any tough Winter squash. (If you don't have a dead-blow hammer, just put a folded dishtowel or something between hammer & cleaver so you're not one hard metal on aother.)
Take knife (serrated works well, and cut just a tiny shallow straight groove where the cleaver should enage, so it doesn't slip; doesn't need to be deep. Put the sharp edge of the cleaver there, then tap along the back of the cleaver with the hammer. From there, once you have one fairly deep cut, just work your way around the squash. Nearly effortless.
I think the delicatas are OK, but for sheer excellent flavor and texture, I like the heirlooms (from my Farmer's market), especially Fall Ball (not sure that's its official name) and extra especially Georgia Candy Roaster. Many people are scared off because the heirlooms are huge. But roasting & freezing works very well great. Ever Fall, I try to freeze enough Georgia Candy Roaster to last until next squash season. (I have about 60 cups in the basement chest freezer now, in 2-cup glass freezer bowls.) So good!
As an extra bonus, these have plenty of huge seeds that are wonderful roasted with a bit of olive oil and generous chili powder and popcorn salt.
I have never had lentils *gasp*
Me either.
This is a favorite of mine
https://kalynskitchen.com/african-inspired-crockpot-soup-with/
applewood smoked sea salt is a game changer
You are correct! Yum
Lima beans
frozen lima beans >>>>