For the love of Produce...
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I also put daikon in tempura dipping sauce which can be used whenever you need a mild asian dipping sauce. I just blitz a little daikon in a mini food processor. If I had more daikon than I knew what to do with I would puree in the food processor, freeze in silicon ice cube trays to add to tempura dipping sauce.
https://www.thespruceeats.com/tempura-dipping-sauce-20315331 -
@AnnPT77 I am SO sorry I never replied, but it looks like @acpgee @purplefizzy gave you some good ideas!
I use Meyer lemons in any lemon application, which for me is… Almost anything lol. I love my citrus. Meyers are super juicy and have a slightly more ‘refined’ lemon flavor, I feel. Less just ‘sour’ and more dynamic. I absolutely love them.1 -
Celery stir fry using store bought chilli oil, soy, and a few drops of sesame oil. Next time I will slice against the grain instead of julienne. Despite taking a vegetable peeler to the outside of the stalks, the julienne shape still was a little stringy. Tomorrow I will try pickled celery as a side for pad thai, and after that braised celery to go with Pierogi on Saturday.
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Ideas needed for my next vegetable glut of mung bean sprouts. The hubby is craving Pad Thai which I promised to make tomorrow. Will not have time to sprout my own mung beans so will buy them from the Asian supermarket which means tons of leftover sprouts.
Any ideas on what to do with the excess? My typical uses are Korean beansprout namul (blanched, drained, dressed with garlic, salt and sesame oil) or Vietnamese pho (but I don't think I have stock in the freezer for that). It occurs to me I could use some in beef hor fun because I think we have a steak in the freezer and pad thai noodles in the pantry.0 -
Celery stir fry using store bought chilli oil, soy, and a few drops of sesame oil. Next time I will slice against the grain instead of julienne. Despite taking a vegetable peeler to the outside of the stalks, the julienne shape still was a little stringy. Tomorrow I will try pickled celery as a side for pad thai, and after that braised celery to go with Pierogi on Saturday.
One thing I've never thought of trying is stir fry using celery. That's great idea! I love celery and that sounds like it would be pretty tasty. 👍1 -
Dessert, fizzy style.
Double cooked ‘oriental beauty’ sweet potato (slow long baked, chilled, resteamed) with pomegranate arils. Added tahini but ate before pic.
@lemurcat2 My vote for daikon is spiralized thin, added to very hot broth (the boxed ramen or pho starter, or scratch if you’re particularly ambitious.)
Cilantro, sliced precooked meat or tofu.
Simple and yum. Daikon is my fave ‘not a noodle’ as it holds up in soups, etc.3 -
Ideas needed for my next vegetable glut of mung bean sprouts. The hubby is craving Pad Thai which I promised to make tomorrow. Will not have time to sprout my own mung beans so will buy them from the Asian supermarket which means tons of leftover sprouts.
Any ideas on what to do with the excess? My typical uses are Korean beansprout namul (blanched, drained, dressed with garlic, salt and sesame oil) or Vietnamese pho (but I don't think I have stock in the freezer for that). It occurs to me I could use some in beef hor fun because I think we have a steak in the freezer and pad thai noodles in the pantry.
I had a ‘scallion pancake’ type thing once with copious mung bean sprouts cooked in. I remember ginger, scallion, mung bean, carrot shreds, and it had an egg-y batter that prolly also had a starch binder. Was pan fried till quite golden, and I remember some type of sauce. Maybe also sesame seeds? Was at a delicious little KBB spot I used to go to in a terrible strip mall that was always packed. The retail places were run down and meh but the eateries were great.3 -
BarbaraHelen2013 wrote: »On a trip to Sainsburys yesterday I came across a lone bag of Jerusalem Artichokes. It had been abandoned in the broccoli trays. I’ve never seen them before in real life and it’s a mystery to me where it came from as I couldn’t find more!
Anyway, I bought them, of course…always up for something new in the vegetable world.
Does anyone have any favourite ways with them?
@BarbaraHelen2013 please update with review and preparation used. I’ve never had them. They were always dang pricey and not ‘eye pretty’ enough to win me over.0 -
purplefizzy wrote: »BarbaraHelen2013 wrote: »On a trip to Sainsburys yesterday I came across a lone bag of Jerusalem Artichokes. It had been abandoned in the broccoli trays. I’ve never seen them before in real life and it’s a mystery to me where it came from as I couldn’t find more!
Anyway, I bought them, of course…always up for something new in the vegetable world.
Does anyone have any favourite ways with them?
@BarbaraHelen2013 please update with review and preparation used. I’ve never had them. They were always dang pricey and not ‘eye pretty’ enough to win me over.
Tasted raw they reminded me a little of Water Chestnuts, but I decided to cook them.
I went with a recipe I found on Pinterest - sliced thinly, sautéed with mushrooms with garlic, lemon zest, lemon juice and loads of fresh parsley added at the end.
To be perfectly honest, if someone else had cooked it and given it to me I’d have just thought it was new potatoes. 🤷♀️ Nothing special and I had really bad stomach cramps yesterday which I believe can be an issue with Jerusalem Artichokes. Something to do with inulin and it’s effect on your gut biome.
Not sure yet whether I’ll risk the rest of the bag cooked some other way, the cramps have put me off somewhat!
Anyway, here’s a picture, with some very good, stupidly low calorie vegan sausages and salad.
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I have never cooked Jerusalem artichokes but have eaten them in restaurants roasted. I always found them pretty similar to potatoes too, but maybe a little sweeter.0
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Not exactly healthy but I was intrigued by a recipe for kakiage using bean sprouts.
https://www.youtube.com/watch?v=nR3P-OVhvTQ 1 -
Japanese pickled celery.
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BarbaraHelen2013 wrote: »purplefizzy wrote: »BarbaraHelen2013 wrote: »On a trip to Sainsburys yesterday I came across a lone bag of Jerusalem Artichokes. It had been abandoned in the broccoli trays. I’ve never seen them before in real life and it’s a mystery to me where it came from as I couldn’t find more!
Anyway, I bought them, of course…always up for something new in the vegetable world.
Does anyone have any favourite ways with them?
@BarbaraHelen2013 please update with review and preparation used. I’ve never had them. They were always dang pricey and not ‘eye pretty’ enough to win me over.
Tasted raw they reminded me a little of Water Chestnuts, but I decided to cook them.
I went with a recipe I found on Pinterest - sliced thinly, sautéed with mushrooms with garlic, lemon zest, lemon juice and loads of fresh parsley added at the end.
To be perfectly honest, if someone else had cooked it and given it to me I’d have just thought it was new potatoes. 🤷♀️ Nothing special and I had really bad stomach cramps yesterday which I believe can be an issue with Jerusalem Artichokes. Something to do with inulin and it’s effect on your gut biome.
Not sure yet whether I’ll risk the rest of the bag cooked some other way, the cramps have put me off somewhat!
Anyway, here’s a picture, with some very good, stupidly low calorie vegan sausages and salad.
This is all so helpful. ❤️
Thank you!!!
I enjoy water chestnuts, but I will bulk consume new veggies and it’s sometimes not looked kindly upon by my body. I appreciate the heads up!
The vegan sausages- brand name?0 -
@purplefizzy - The vegan sausages are a brand called ‘Heck’ who do standard meat sausages of all types too. These are their ‘Vegan Italia’ version. 49 calories per 2 sausages, so only 98 for the 4 I tend to go with.
Best vegetarian or vegan sausages I’ve tried - and I’ve tried plenty, despite disliking actual sausages in my non-vegetarian past!
Don’t know if you have the brand that side of the Atlantic though. 🤷♀️0 -
Maybe misguided attempt to make reduced fat vegetable tempura with daikon and carrots. I used a heaped tablespoon each of rice flour (makes a thinner crust and absorbs less oil than wheat flour) and potato starch (promotes brittleness) and cold sparkling water for the batter. Pan fried in two tablespoons of vegetable oil in a non stick pan to harden the wet batter, drained on paper towels on top of corrugated cardboard and finished for 10 minutes in the air fryer. Admittedly the 2 tablespoons of oil I used in the non stick pan was all absorbed by the wet batter.
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Second experiment with just a very scant drizzle of oil and potato starch only was interesting. No oiliness but still a satisfying tempura crunch after 10 minutes in the air fryer. However potato starch on its own results in a crust that is too brittle.
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This works if you are craving vegetable tempura and do not want to use a lot of oil. Successful wet batter of half self raising flour (contains baking soda which supposedly creates fluffier crust), and half potato starch (for extra brittleness).
Wet batter was hardened in a non stick pan with a very scant drizzle of oil. I spooned a little batter over the carrots in the pan as my batter was a little too thin so didn't adhere well. Makes the veg easier to turn too, because the pieces stick together in a thin sheet and can be turned all together with a spatula instead of individual pieces. Up to this stage prep can be done in advance. When you want to eat, finish at 200C in the air fryer 5-10 minutes.
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Tonight's veggie sides after lunchtime experiments at making root veg tempura with less fat.
Thank you @BarbaraHelen2013 for suggestion to do braised celery. Braising liquid was broth from the sous vide bag from making salt beef. And @lemurcat2, I did roast daikon for the first time. The other side was a household standard of glazed carrots.
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BarbaraHelen2013 wrote: »@purplefizzy - The vegan sausages are a brand called ‘Heck’ who do standard meat sausages of all types too. These are their ‘Vegan Italia’ version. 49 calories per 2 sausages, so only 98 for the 4 I tend to go with.
Best vegetarian or vegan sausages I’ve tried - and I’ve tried plenty, despite disliking actual sausages in my non-vegetarian past!
Don’t know if you have the brand that side of the Atlantic though. 🤷♀️
We are brand challenged on this rock, but I get around. Oh Heck, my eyes are peeled now
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Very typical trough o’ greens, fizzy style.
Spinach & baby red leaf
Fresh cilantro
Scallion tops ‘fried’ on an oiled plate in micro
Pom arils (on their way out..)
Avocado oil (spray)
Bit of Red Shell Miso dressing
Many grinds of TJs ‘everyday’ seasoning
TJ’s ‘all the alliums’ seasoning
Squeezed over @ end some yuzu (I think… Lemonish but not, was a gift)
Whilst I adore plants and eat ‘mostly plants’… this salad to be consumed with tritip done in air fryer. (Genius method.)
@acpgee your descriptions 😍
Those ‘sorta tempura’ carrots sound amazing. My phone is being image grumpy I think, but drooling still!2 -
Not exactly healthy but I was intrigued by a recipe for kakiage using bean sprouts.https://www.youtube.com/watch?v=nR3P-OVhvTQ
So I attempted burdock once, a random googled recipe. Edible, but only barely.
Then a Japanese friend brought some over prepared according to some form of magic. It was killer. Always catches my eye. I’ll attempt again, someday.
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@purplefizzy
What amused me about the bean sprout and burdock kakiage the recipe video is the end, where the chef praises bean sprouts and burdock for being so healthy and low calories. Umm, not if you batter and deep fry, I think.4 -
Advice for cooking cauliflower that my hubby can tolerate requested. He has always professed to hate the stuff unless smothered in cheese sauce which is a pity because I quite like cauliflower but no longer cook it at home. However, last night he liked a saffron confit cauliflower I ordered at an Indian restaurant.
Any recipe suggestions where the cauliflower is tender, rather than crunchy and is combined with some strong flavourings, maybe to mask the cabbage smell. Hubby's preference of smothering boiled vegetables in cheese sauce or hollandaise is not within my calorie goals.
I know this is an old post but I had some General Tso's cauliflower once and it was amazing! Though that's going to be a crunchy texture but I really didn't taste the cauliflower at all.1 -
I did the experiment with Meyer lemon and tofu: A big thin-sliced sweet onion, mixed with a bit of macadamia oil, roasted in a pyrex dish until softened and a few brown bits; then added a thin-sliced Meyer lemon, a slivered clove of elephant garlic, cubed (maybe 1/4"?) drained but not pressed firm tofu (239g out of package, before fully draining), and some freshly-ground black pepper (no white on hand) and salt, then put it back in the oven until lemons/garlic softened a bit and it was all hot.
Flavor reminded me a little bit of Pasta al Limone: I liked it, and it was filling. It would've been good with some pasta or cauliflower mixed in, but that didn't seem essential. I'd do it again.
Appearance wasn't very prepossessing (generally a pale food 😆) but texture was pleasant - not all mushy as one might assume. Looked like this:
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My husband has to go out of state for several days/a week and I’m going to use the chance to make and eat some of my beloved cauliflower! (Husband has a huge aversion to it from a stomach flu and can’t even stand the smell. He can’t even kiss me when I eat it, it’s that bad lol)
Anyone wanting to share their favorite cauliflower preparations? You are also welcome to laugh at me being excited about eating a vegetable while my spouse is away lolol4 -
o0Firekeeper0o wrote: »My husband has to go out of state for several days/a week and I’m going to use the chance to make and eat some of my beloved cauliflower! (Husband has a huge aversion to it from a stomach flu and can’t even stand the smell. He can’t even kiss me when I eat it, it’s that bad lol)
Anyone wanting to share their favorite cauliflower preparations? You are also welcome to laugh at me being excited about eating a vegetable while my spouse is away lolol
I love it cut into florets, drizzled with olive oil and roasted. Also a Chinese stir fry with sweet Chinese sausage.
https://simplechinesefood.com/recipe/stir-fried-cauliflower-with-spicy-sausage
My hubby hates the crunchy texture of those recipes. This is the only we he will eat it.
https://www.foodandwine.com/recipes/miznons-whole-roasted-cauliflower2 -
@o0Firekeeper0o
I'm with @acpgee about roasting. The method she describes makes really tasty cauliflower. The last four or five times I've made it though, I've roasted it whole. It looks pretty. It does take longer - an hour on 450, but I leave convection off. I use 425 with convection when I break it up first. I make a "sauce" and rub some on the outside and some on the inside before cooking. Mostly a mix of spices and a little mustard.
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I did the experiment with Meyer lemon and tofu: A big thin-sliced sweet onion, mixed with a bit of macadamia oil, roasted in a pyrex dish until softened and a few brown bits; then added a thin-sliced Meyer lemon, a slivered clove of elephant garlic, cubed (maybe 1/4"?) drained but not pressed firm tofu (239g out of package, before fully draining), and some freshly-ground black pepper (no white on hand) and salt, then put it back in the oven until lemons/garlic softened a bit and it was all hot.
Flavor reminded me a little bit of Pasta al Limone: I liked it, and it was filling. It would've been good with some pasta or cauliflower mixed in, but that didn't seem essential. I'd do it again.
Appearance wasn't very prepossessing (generally a pale food 😆) but texture was pleasant - not all mushy as one might assume. Looked like this:
I hope you saved me some. I'll hop on my bike tomorrow. I should get there within a few weeks.... faster by a little bit if I just put the bike on the train.3 -
@mtaratoot, I ate it all. But for you, I'd make more. I can't recommend biking in my part of the country right now (unless you have one of those fancy snow bikes), and I can't quite imagine the great plains states (or the Rockies!). 😉1
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A nice burst of summer flavor tonight: Early Fall, a close friend gave me three nice potted basil plants (different varieties) she started in her new sorta-mini greenhouse (walk-in, but only a couple dozen square feet or so maybe, super cute). I've been growing them on in a window, and tonight snipped a generous 40g of leaves to put in my pasta-topping tomato sauce for dinner. So fragrant and delicious, makes me feel like a wealthy woman in some ways that matter, such as friends and delight.
Here with paring knife, for scale. If I could share scent over the internet I would: Heady!
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