For the love of Produce...

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  • purplefizzy
    purplefizzy Posts: 594 Member
    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?
  • snowflake954
    snowflake954 Posts: 8,399 Member
    edited December 2020
    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.
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    purplefizzy wrote: »
    87acq7jyj7y2.jpeg

    Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.

    mmmmmm those brussels look amazing!
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    purplefizzy wrote: »
    87acq7jyj7y2.jpeg

    Roasted Brussels with pomegranate, sweet potato, tahini; over a bed of shredded stuff and spinach.

    This looks amazing!!!! Yum! 😋

  • mtaratoot
    mtaratoot Posts: 14,217 Member
    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.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    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!!! 😋
  • discolady74
    discolady74 Posts: 11 Member
    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!
  • annk18
    annk18 Posts: 85 Member
    Or they accidentally hit the disagree button. I seem to do it fairly often. I may not always see it to correct it
  • Athijade
    Athijade Posts: 3,300 Member
    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!
  • mtaratoot
    mtaratoot Posts: 14,217 Member
    It's nothing to look at, especially with this awful picture, but sure is tasty.

    00ph6cdzhd30.jpg


    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......
  • purplefizzy
    purplefizzy Posts: 594 Member
    o0Firekeeper0o wrote: »
    fhdwzvtenyt5.jpeg

    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?
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
    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! 💚
  • mtaratoot
    mtaratoot Posts: 14,217 Member
    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.
    7ydmy9nzm16n.png

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    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.


  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    I love potato pancakes, although definitely I'd use sour cream or applesauce. (I usually find 0% greek yogurt a nice sub for sour cream, but sour cream is extra delicious and therefore to be employed on holidays in my book.)

    This is a fun article about how a food traditional developed: https://www.theatlantic.com/entertainment/archive/2015/12/the-great-latke-lie/420018/
  • o0Firekeeper0o
    o0Firekeeper0o Posts: 416 Member
    @mtaratoot Fun tip: I like to mix sour cream and 0% Greek yogurt in about a 50/50 ratio, so you still get the goodness of sour cream and also save a few calories!
    I’m not Jewish but my first boyfriend (over a decade ago) was and his mom introduced me to the wonder of latkes. I may have to make some soon :*
  • AnnPT77
    AnnPT77 Posts: 34,162 Member
    @snowflake954, those look sooooo delicious. I love kale chips. It's a character fault, but I fail to have the patience (and attentiveness) to make them, and fresh is The Way. (Good packaged ones are not the worst snack ever, either, but not nearly like fresh-made.)

    Thanks for the vicarious yum!
  • snowflake954
    snowflake954 Posts: 8,399 Member
    AnnPT77 wrote: »
    @snowflake954, those look sooooo delicious. I love kale chips. It's a character fault, but I fail to have the patience (and attentiveness) to make them, and fresh is The Way. (Good packaged ones are not the worst snack ever, either, but not nearly like fresh-made.)

    Thanks for the vicarious yum!

    But Ann--they're so easy.

    De-stem Kale, wash Kale, dry in a cloth towel, put in a large bowl, put on EVOO+salt and spices, massage a few minutes with hands, line an oven pan w parchment paper, arrange Kale loosely on pan, pop in oven at 300° for around 15 min, take out and leave on pan to crisp up.

    Leftovers refrigerate well and you can snack on them for days. I was surprised at how easy it was.
  • AnnPT77
    AnnPT77 Posts: 34,162 Member
    snowflake954 wrote: »
    AnnPT77 wrote: »
    @snowflake954, those look sooooo delicious. I love kale chips. It's a character fault, but I fail to have the patience (and attentiveness) to make them, and fresh is The Way. (Good packaged ones are not the worst snack ever, either, but not nearly like fresh-made.)

    Thanks for the vicarious yum!

    But Ann--they're so easy.

    De-stem Kale, wash Kale, dry in a cloth towel, put in a large bowl, put on EVOO+salt and spices, massage a few minutes with hands, line an oven pan w parchment paper, arrange Kale loosely on pan, pop in oven at 300° for around 15 min, take out and leave on pan to crisp up.

    Leftovers refrigerate well and you can snack on them for days. I was surprised at how easy it was.

    I've actually made it. I know. It's just a kind of thing I find tedious, I can't even tell you why. Partly, probably, it's because making a plenty-big lot is several rounds in the oven, even for just me (I can eat *a lot* of kale 😆). There are other things I have this conceptual problem with, like pancakes. My late hubs was the family pancake guy, because he thought the multi-round thing was fine. I don't mind baking cookies (multi-round in oven), because I don't plan on eating > one round in the same session. It's *completely* irrational, I admit.

    But . . . *leftover* homemade kale chips? Yeah, no. 😆

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