For the love of Produce...
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Made kale chips yesterday. I was so surprised--they were wonderfully tasty and crunchy.6
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Made shakshuka for brunch yesterday -- lots of peppers and onions and tomato, of course, and I added spinach at the end too (and of course eggs, as well as some feta). Then, instead of eating it with bread, I tried putting it on some cauliflower rice. It was delicious.9
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snowflake954 wrote: »Made kale chips yesterday. I was so surprised--they were wonderfully tasty and crunchy.
Ooh, how? I go thru big dehydrate-in-oven phases in winter.
Mine previously came out too crumbly. Any time?1 -
Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.
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purplefizzy wrote: »snowflake954 wrote: »Made kale chips yesterday. I was so surprised--they were wonderfully tasty and crunchy.
Ooh, how? I go thru big dehydrate-in-oven phases in winter.
Mine previously came out too crumbly. Any time?
I went on internet and followed the directions.
Wash kale
Peel off the leaves and save stem (for veg broth)
Dry kale
Put leaves in big bowl add EVOO, salt and spices of choice
Massage w hands
Place on large oven pans (I used 2 pizza pans because they have holes for a crispy crust) lined w parchment paper
make sure that you don't load up--should be space or chips will be soggy
Bake in 300° oven (not real hot, better this temp) for around 15 min--should not be burnt but browned a bit.
Take out of oven and let sit a bit--finishes crisping up
These were sooo good. Leftovers can be refrigerated. They didn't last long, they're snackin' good.
I'll take pics next time.3 -
purplefizzy wrote: »
Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.
mmmmmm those brussels look amazing!1 -
purplefizzy wrote: »
Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.
This looks amazing!!!! Yum! 😋
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snowflake954 wrote: »purplefizzy wrote: »snowflake954 wrote: »Made kale chips yesterday. I was so surprised--they were wonderfully tasty and crunchy.
Ooh, how? I go thru big dehydrate-in-oven phases in winter.
Mine previously came out too crumbly. Any time?
I went on internet and followed the directions.
Wash kale
Peel off the leaves and save stem (for veg broth)
Dry kale
Put leaves in big bowl add EVOO, salt and spices of choice
Massage w hands
Place on large oven pans (I used 2 pizza pans because they have holes for a crispy crust) lined w parchment paper
make sure that you don't load up--should be space or chips will be soggy
Bake in 300° oven (not real hot, better this temp) for around 15 min--should not be burnt but browned a bit.
Take out of oven and let sit a bit--finishes crisping up
These were sooo good. Leftovers can be refrigerated. They didn't last long, they're snackin' good.
I'll take pics next time.
If you have cashew flour/powder, use that as one of your spices.2 -
snowflake954 wrote: »Made kale chips yesterday. I was so surprised--they were wonderfully tasty and crunchy.
@snowflake954 - inspired!! I’ve never gotten kale chips to come out right. Mine also crumble ...!!
@lemurcat2 - Shakshuka is one of my fav meals!!! 😋2 -
Posted this on the meals thread, but I got a bag of vine tomatoes at the grocery store a while ago on big clearance; they were extremely ripe and even a bit moldy on a couple spots, but they weren’t rotted, so I washed them well, cut the bad spots away and made homemade tomato soup with them. It’s really good; next time I might try to tweak the flavors a bit more, but we enjoyed the little batch and I wish I had bought the rest of the sale tomatoes!6 -
These pictures make me hungry!...and wanting to try something different! I recently came across a recipe that is basically ratatoullie without the tomato sauce, and I love it. I add sauted mushrooms to it to make the flavor even better.
I am also trying to make sure I have at least a veg or fruit in every meal. Oatmeal - add bananas and pb or apples and cinnamon. Snack - got grapes or grape tomatoes always ready to grab. And sometimes I don't feel like dinner, so a baked sweet potato does it.
Ok, so now back to those pics -- time for me to make some notes on things to try!3 -
I’m sorry my tomato soup picture wasn’t very aesthetic. That or someone on this thread doesn’t like tomato soup5
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Or they accidentally hit the disagree button. I seem to do it fairly often. I may not always see it to correct it4
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discolady74 wrote: »These pictures make me hungry!...and wanting to try something different! I recently came across a recipe that is basically ratatoullie without the tomato sauce, and I love it. I add sauted mushrooms to it to make the flavor even better.
Is said recipe online and do you have a link for it? Cause that sounds perfect for me!
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It's nothing to look at, especially with this awful picture, but sure is tasty.
I have two spaghetti squash from a neighbor's garden. The start she gave me turned out to be a cantaloupe. She's not so great about labeling her starts. I digress. I now only have ONE of the squashes....
Oven roasted with some onions, then mixed in with sauteed mushrooms and garlic. That's pretty much it. I am ~trying~ not to eat the other half of it and instead save it for tomorrow and put it on top of some pasta.
For the other squash, when I cook it, I might do something similar to what I did here but after it's cooked pour it into a pie shell with a little more umami and make that savory pumpkin pie I've been threatening for a month or so. Mmmmm..... pie......4 -
Roasted broccoli & cauliflower gnocchi
Avo
Diced Jicama, Pom arils, Persian cucumber.
Greens in tahini.
Loads of garlic/onion/chive/salt mix from TJs.
Cilantro, a lavish amount.
Mint chiffonade for fancy. Dried onion chips for crunchy.7 -
o0Firekeeper0o wrote: »
Posted this on the meals thread, but I got a bag of vine tomatoes at the grocery store a while ago on big clearance; they were extremely ripe and even a bit moldy on a couple spots, but they weren’t rotted, so I washed them well, cut the bad spots away and made homemade tomato soup with them. It’s really good; next time I might try to tweak the flavors a bit more, but we enjoyed the little batch and I wish I had bought the rest of the sale tomatoes!
So I DONT love tomatoes.
But this looks great.
Yogurt? Or what’s the swirl?
And seasonings?1 -
So this doesn't look beautiful, and it was kind of an experiment, but I took a curry recipe for winter squash (I used acorn), cauliflower, and chickpeas (it also had onions, garlic, tomato paste, and a jalapeno for additional spice, since I have some jalapenos to use up), and then instead of putting it on rice, I poached a couple of eggs in it.
I am going to cook down the leftover curry a bit, but probably will have it with eggs again, as I liked the combination.
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purplefizzy wrote: »So I DONT love tomatoes.
But this looks great.
Yogurt? Or what’s the swirl?
And seasonings?
Thank you! It’s dairy free cream actually! As for seasonings, I used some onion, garlic, ginger, s&p, a bit of Worcestershire and red wine, and some chicken bullion. I used an herb; thyme I think? In case it’s not clear, I didn’t follow a recipe at all lol. I just though about things that would layer well to create a good rich flavor! 💚3 -
Happy Hanukkah!
Potato latkes.
Hanukkah tradition to eat oily food; fried is the way to go. Latkes are a staple. Traditionally fried in schmaltz (rendered chicken fat), but then you can't put sour cream on 'em, so peanut oil is fairly standard. High smoke point and neutral flavor. Using bacon fat is really frowned upon, but....
I made the smallest possible batch. One potato and a half onion. I remember my little secrets to making them better. I might make another batch tomorrow with the other half onion.
That's cultured Greek yogurt. Traditional toppings are sour cream and/or applesauce. I have yogurt.
And really only about 600 calories for the whole batch (about 75 calories each), so I can TOTALLY make more tomorrow.
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