For the love of Produce...
Options
Replies
-
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/420018/3 -
@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 soon2 -
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.
I made 3 dozen Friday, none left by Saturday morning lol. My son who has been resistant for 26 years has finally decided that he likes them. I usually bake them after spraying them with cooking spray but i fried them this year. He wants me to try making them with sweet potato next. We eat them without toppings in our house, but the rest of the family does sour cream or apple sauce. I have to make them gluten free so I used rice flour instead regular flour this time and it worked really well. Sufganiots next! Happy Hannukah!5 -
Kale chips
These turn out so good. I promised photos last time.6 -
@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!1 -
@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.3 -
snowflake954 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. 😆1 -
Grocery shopping today. I bought kale and cardi. Cardi looks a bit like celery, but it's in the family of artichokes.
9 -
Waldorf salad is a tasty way to use up leftover celery. We lighten it by mixing ranch dressing with yoghurt instead of classsic mayo. Dry ingredients were celery, a granny smith, a small scatter of raisins and toasted walnuts. Toasting broken walnuts in a scant amount of butter and plenty of salt makes this salad sing, so that there are occasional pops of salty, buttery walnuts and sugary raisins.
5 -
This looks super-bland, but it was yummy, Winter-warming, and satisfying: Pureed together onion, jarred diced tomatoes, Winter squash from the freezer, silken tofu, spouted pumpkin seeds, ginger root (from the sherry-preserved jar in the fridge, grated), garbanzo beans (from a can), powdered chipotle peppers; heat; top with swirls of Greek yogurt thinned with more nonfat milk, sprinkle of smoked mild paprika, and some toasted pumpkin seeds.
P.S. @acpgee, you make so many beautiful, delicious-sounding, cross-cuisine-ified things. So inspirational, over and over . . . that salad, now - lovely, sounds wonderful. Glad you participate here!5 -
That doesn't look bland to me.
If I hadn't just made a mini batch (just for practice of course) of whole wheat buttermilk biscuits, I'd dig in to something tasty like that!
This batch came out way better than my first experiment. I changed a few things up. No rolling pin. Hands only. And I folded that dough over and over like a piece of paper about 15 times, then cut them with a sharp knife instead of cutting rounds.
Good thing it was a small batch.
Good thing they were less than 100 calories each.
If I want any more, I have to make another batch. But they do look VERY bland.
For a bigger batch, I probably would have cut off the edge so they would have risen more uniformly. Still..... There might be more in my near future.2 -
@mtaratoot, I do love a good buttermilk biscuit. Your WW ones look wonderful. I made some (white) for Thanksgiving (solo indulgence, though took one to a friend), using Shirley Corriher's Southern-style recipe from Cookwise, with soft self-rising flour: A different style, but many styles are tasty. In the recipe I used, the dough is so soft and moist it can barely be handled (need to quickly, loosely form them on a floured board), then it goes in a cake-pan, so they won't spread too far. Any of these styles can be good . . . one of either would've been very nice with that soup I made.
ETA: The Cookwise recipe ones I made looked like this, very different style, no kneading so utterly minimal gluten development (especially because soft wheat):
Both (all reasonable) styles tasty.1 -
Tagine-inspired dish (made with vegetables on hand):
chicken thighs (rubbed with spices), onions, carrots, baby turnips, and garlic, plus green peppers and cauliflower, green olives, dried apricots, and some preserved lemon.5 -
@mtaratoot, I do love a good buttermilk biscuit. Your WW ones look wonderful. I made some (white) for Thanksgiving (solo indulgence, though took one to a friend), using Shirley Corriher's Southern-style recipe from Cookwise, with soft self-rising flour: A different style, but many styles are tasty. In the recipe I used, the dough is so soft and moist it can barely be handled (need to quickly, loosely form them on a floured board), then it goes in a cake-pan, so they won't spread too far. Any of these styles can be good . . . one of either would've been very nice with that soup I made.
This recipe hardly could have been easier. I made an experiment with some buttermilk I had left over from cornbread I made on thanksgiving. I rolled them too thin. They were more like savory little whole wheat cookies. I knew I could do better. It's just been a while. The recipe is easily scaleable. For this tiniest batch I took one cup of whole wheat pastry flour, some salt, and some baking powder, then cut in 2 Tbsp butter, then added a half cup buttermilk and mixed minimally. Turned out and patted into a square, then folded in half and patted back out. I kept folding about 15 times or so.... gently... without kneading... then made a little rectangle and cut six small squares. Baked at 425 for 11 minutes.
They are so easy, I can make more tomorrow. If I had someone else to cook for, I'd make bigger batches.
They say you can't live on bread alone. So I put some butter on 'em.4 -
Nam Prik Ong is favourite meal for eating lots of crudites. Essentially a warm dip for raw veg. I used 2/3 pork mince with 1/3 quorn. This recipe is particularly easy because it uses a commercial Thai red curry paste instead of curry paste made from scratch.
https://importfood.com/recipes/recipe/201-spicy-pork-and-tomato-dip-with-veggies-nam-prik-ong
5 -
I made cardi augratin.
4 -
I saw this bulletin on a store while out walking this morning. It's advertising for a cooperative that has tomatoes gathered by grandfolks. It's hilarious. How many old people can pick tomatoes for hours hunched over in the hot sun? It's backbreaking work done in August.3 -
snowflake954 wrote: »I saw this bulletin on a store while out walking this morning. It's advertising for a cooperative that has tomatoes gathered by grandfolks. It's hilarious. How many old people can pick tomatoes for hours hunched over in the hot sun? It's backbreaking work done in August.
And all I can remember is growing up and picking tomatoes with my Nonna, who loved tomatoes so much and was insanely impatient with them; we would always pick them basically still orange because they were “good enough”
2 -
snowflake954 wrote: »I made cardi augratin.
I am used to calling them cardoon. People grow them around here as ornamental plants. My neighbors have one. Cute little artichoke flowers all over. But you don't eat the flowers, you eat the leaves. I don't recall seeing them in the market. Do they taste much like artichoke?2 -
snowflake954 wrote: »I made cardi augratin.
I am used to calling them cardoon. People grow them around here as ornamental plants. My neighbors have one. Cute little artichoke flowers all over. But you don't eat the flowers, you eat the leaves. I don't recall seeing them in the market. Do they taste much like artichoke?
We eat the stalks--you need to sort of peel them. They are low-cal, and full of fiber. I don't like artichokes, but love these. They are called "globo" or "gobo cardi" which means "humped", because they are bent over and buried underground to keep them white. The color is a silvery white green. As when cleaning artichokes, you need to put them in water with lemon so they don't turn brown. Cut in about 5" lengths, rinse, and boil for 40 min, drain.
I found a recipe where you line a pan w parchment paper (I didn't and have a big cleanup--next time I will be more careful), layer in the cardi, pour about half a glass of milk over, salt, pepper, sprinkle Parmigiano and bread crumbs, and then lightly pour a thin stream of EVOO over all. Bake 30 min at 350° or until crusty.
They also make risotto and soups with them. I love cardi. I ate almost the entire pan by myself.2
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 391.5K Introduce Yourself
- 43.5K Getting Started
- 259.7K Health and Weight Loss
- 175.6K Food and Nutrition
- 47.3K Recipes
- 232.3K Fitness and Exercise
- 392 Sleep, Mindfulness and Overall Wellness
- 6.4K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 152.7K Motivation and Support
- 7.8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.2K MyFitnessPal Information
- 22 News and Announcements
- 926 Feature Suggestions and Ideas
- 2.3K MyFitnessPal Tech Support Questions