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For the love of Produce...

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  • Safari_Gal_Safari_Gal_ Member Posts: 1,336 Member Member Posts: 1,336 Member
    mtaratoot wrote: »
    @Safari_Gal_

    You'd be surprised how easy it is to make. And you don't have to make five gallons at a time. It ferments quite quickly, too. We have a Korean market in town, and they sell quart jars for a much more reasonable price than the "fancy" stuff at the grocery. He also makes a radish kimchi that's really good.

    I'd recommend using it as a "salad course" before your meal. So tasty.

    You can also use it to make "kimchi stew." With rice, try "Kimchi fried rice." Or just have it next to rice. I'm going to go have some for lunch!

    Ooooooh!!! Will report back! I’ll try the salad 🥗 idea first :) thanks 🙏 @mtaratoot !!!
  • mtaratootmtaratoot Member Posts: 6,552 Member Member Posts: 6,552 Member
    mtaratoot wrote: »
    @Safari_Gal_

    You'd be surprised how easy it is to make. And you don't have to make five gallons at a time. It ferments quite quickly, too. We have a Korean market in town, and they sell quart jars for a much more reasonable price than the "fancy" stuff at the grocery. He also makes a radish kimchi that's really good.

    I'd recommend using it as a "salad course" before your meal. So tasty.

    You can also use it to make "kimchi stew." With rice, try "Kimchi fried rice." Or just have it next to rice. I'm going to go have some for lunch!

    Ooooooh!!! Will report back! I’ll try the salad 🥗 idea first :) thanks 🙏 @mtaratoot !!!

    Report back!

    If you make it yourself, you can adjust the spices and other flavors. You can totally skip the radish; the kind you bought has none. Many recipes do the radish separately anyway. I like 'em, so I add 'em. What you got looks pretty traditional. I suspect they put the onion, garlic, ginger, and hot chiles in a food processor to make a thin paste. The sugar might feed the organisms a bit. Looks tasty.

    You can take a SMALL Napa cabbage and try to make some. I can make a gallon for less than the cost of a pint of already-made. It's just cabbage after all!
  • SuzanneC1l9zzSuzanneC1l9zz Member Posts: 176 Member Member Posts: 176 Member
    Nothing fancy and no photo, but I just made a wrap (okay 2 lol) that I really enjoyed. Small amount of salsa, orange pepper, onion, avocado and leftover roast chicken in a spinach tortilla. I loved it, so I made a second one, and now I'm way too full! I could never work at Extreme Pita though... I really suck at the actual wrapping part.
  • acpgeeacpgee Member Posts: 6,048 Member Member Posts: 6,048 Member
  • mtaratootmtaratoot Member Posts: 6,552 Member Member Posts: 6,552 Member
    @acpgee

    Let us know how it turns out!

    I served up a bowl for lunch along with a bowl of black bean soup. Supper is looking like a roasted sweet potato and two roasted red potatoes.
  • ridiculous59ridiculous59 Member Posts: 2,200 Member Member Posts: 2,200 Member
    lemurcat2 wrote: »
    Lots of roasted veg for dinner again -- cauliflower, broccoli, and green beans, with salmon. Boring but reliably delicious.

    "Boring but reliably delicious". I love that! It could be said about most of my veggie creations LOL

    I had been regularly getting a veggie box-a-week but it was huge (family sized) and I discovered that it created this enormous pressure to eat everything (there's just my husband and me at home now and my husband eats very few veggies). It was actually causing me some distress, mainly because I hate waste LOL. So now I order a box every other week and just fill in a couple of items if I need to in between. Its working out much better for me.

    That was a long story to tell you that this is my "in between week" and I found cremini mushrooms on sale at Walmart ($2 for 750g) so made a big pot of mushroom soup yesterday with homemade chicken stock, onions, celery, and rosemary. I didn't have any cream (nor did I need the extra calories) but I had a can of evaporated milk in the cupboard so used that. I blitzed it a little with the immersion blender to give it some thickness, but left it mostly chunky. It definitely fell into that category of "boring but reliably delicious" :)
    edited February 28
  • JustMe1962JustMe1962 Member Posts: 5 Member Member Posts: 5 Member
    Im a freak for boiled okra and steamed (too soft) broccoli
  • acpgeeacpgee Member Posts: 6,048 Member Member Posts: 6,048 Member
    What do people do with alfalfa sprouts? I asked the hubby to pick up mung bean sprouts for making Vietnamese Banh Xeo tonight because we have leftover batter that needs using up. The asian supermarket was out of bean sprouts so he got quite a lot of alfalfa sprouts from the health food store. I don't normally use alfalfa sprouts so would appreciate any ideas on how to use them up.
  • spinnerdellspinnerdell Member Posts: 205 Member Member Posts: 205 Member
    I like alfalfa sprouts raw in salads, sandwiches, or just strewn around as a garnish.
  • lemurcat2lemurcat2 Member Posts: 7,430 Member Member Posts: 7,430 Member
    I like alfalfa sprouts raw in salads, sandwiches, or just strewn around as a garnish.

    As I said way above, this is pretty much how I use sprouts.

    Here is a slideshow, although it's largely similar: https://www.foodandwine.com/beans-legumes/alfalfa-sprouts
  • Safari_Gal_Safari_Gal_ Member Posts: 1,336 Member Member Posts: 1,336 Member
    I also vote for alfalfa on salad
    Mixed salad
    Tuna salad
    Toss on gazpacho
    Also tasty on some soup
    Sandwich and wrap filler too
  • acpgeeacpgee Member Posts: 6,048 Member Member Posts: 6,048 Member
    I must say that alfalfa on an nduja sandwich did add a nice texture.
  • DancingMoosieDancingMoosie Member Posts: 7,394 Member Member Posts: 7,394 Member
    We ate alfalfa sprouts a lot growing up. But grocery stores now don't seem to carry it...I heard it was a food safety issue of some sort
  • AnnPT77AnnPT77 Member, Premium Posts: 20,875 Member Member, Premium Posts: 20,875 Member
    Ultra-unphotogenic but tasty veggie soup/stew tonight: Lentils, chopped onions, diced tomatoes (from a jar), some rough-chopped roasted cabbage (from a pan of thick slices I roasted tonight), mugi miso (added at the end in hope of live, happy bugs), smoked paprika, a little grated parmesan, and a fair amount of fresh-ground black pepper.

    Would've added some roasted sweet potato, too, but it wasn't done roasting in time, so I ate some on its own when it came out of the oven: Dessert? 😉
  • AthijadeAthijade Member Posts: 2,559 Member Member Posts: 2,559 Member
    I need a produce suggestion for a side for a meal. Here is the entree description:

    Blue Crab Blue Corn Enchiladas
    blue crab, yellow peppers & Monterey Jack cheese rolled in blue corn tortillas & topped with hatch green chile cream sauce, shredded cheddar cheese & scallions

    Since this entree seems higher in calories, I would like something really filling and lower calorie. I just thought all of you might have some ideas that I just can't think of.
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