purplefizzy Member

As I read it, the waxed paper serves to weigh the beets so that they stay submerged into the brine, under the lid I think. I packed my jars so tightly that they weren’t going anywhere, so I skipped it. Plus they will get devoured before food safety becomes a risk.

Which is STILL 1/2 hired. I love a good challenge.

This is your fatoush salad? Can you detail if you have time? Cucumber, tomato, butter lettuce, dill? Or fennel? Dressing is yogurt +?

I should mention that my knife skills are not amazing. I chop onion by throwing it in the blender or processor and zapping a few times. *Rustic* is my specialty, if I can't mandoline it or otherwise shortcut. So as long as you are ok with imperfect brunoise, julinne, & batonette.. because my technical skils are sub-par,…

Pickled Golden Beets with Chile & grapefruit... https://www.splendidtable.org/recipes/pickled-golden-beets-with-chili-and-grapefruit Used dried chile because out of fresh. Started the whole project because I needed beet scraps to add to the broth I'm making, had too many green kitchen scraps and not enough color. Broth is…

Taro chip success! Truth is that at first they came out not great. Dry but not crispy enough, and really flat tasting. I re-crisped (stuck them in the hot but turned off oven) by lightly spraying with OO, and slathering in the ‘everyday’ seasoning I talk constantly about. Now they are crave worthy. I find that usually if I…

Wraps. Again. Steamed collards and kale as inner layer. Various raw veg sliced/spiralized according to my OCD tastebuds. Smoked pressed tofu. Roasted squash and sesame-soy-marinated mushrooms. Ground peanuts over. Avo. Fish disaster sauce on everything. Soy paper and nori tonight. Apologies to every cultural tradition I…

Only every time you post dinner..

Spring. Sweet peas, shaved. I lack the patience to do this myself but LOVE what it does to them. Had a prep chef so got to indulge! Other current faves: Celeriac- spiralized, blanched/shocked, tossed with sesame oil/lime/soy dressing. Used it as a chilled noodle base, with spiralized daikon, for ‘not vermicelli’ lemongrass…

Okra novice. I feel like you mentioned somewhere what seasonings you like on it but can’t find. I have holes in my brain. Any suggestions beyond ‘S/P/OO spray?’ Does it lend itself to any spices particularly well?

And OH MY GAWD that red coconut curry chicken soup. Serious OMG.

Currently doing daily ‘fit-faux-Frappuccino’ blender disasters. Bags of frozen coffee ice cubes and frozen silk unsweetened cashew milk cubes in freezer. Tossing a few of each into the blender with more cold coffee, some stevia/monkfruit, some l-theanine, a scoop of collagen, some MCT oil, 1/2 scoop of the Combat protein…

Now I know what I’m gonna do with the monster jicama in fridge. Carnitas will get a new vehicle! *Goes off to stretch...*

I made jicama fries last summer. They were good but weird. Brain kept saying ‘French fry’ and mouth kept saying ‘fun new thing!!’

Moist was what I was hoping to hear. Gonna tackle these!

@nowine4me I appreciate your vulnerability and level headed positivity. It may be a ‘scream’ weight but scream doesn’t have to mean panic. Scream can mean harnessing the frustration, and making the next right nutrition move. And in so many levels, I get it. Winter squash. Volume tendencies. I’m also looking at needing to…

Tom, you ever try these? Any tweaks?

Did a veggie-heavy wrap bar. Wrappers were soy paper, seasoned nori, rice paper. Base layers were (barely) steamed kale leaves and steamed green cabbage leaves. Fillings: -shredded chicken -shaved red bells -shaved fennel -whole mint and cilantro leaves -ground pan roasted peanuts -shredded chayote -roasted kabocha and…

So inspired.

Do stores card for apples and yogurt these days? I knew social media made being a teenager tough. Didn’t know about age/graduation requirements on groceries. Sorry. Early morning Sarcastic Voice sometimes wins. What does ‘student in high school’ mean for your dietary needs? Are you looking for: -easy prep -low cost…

Pile of almonds will give me knives in my stomach. To moderate, I keep raw almonds in the freezer. They don’t scream at me from there and I can use them as the incredible nutrition source and fun ingredient that they ARE, rather than use them as mouth entertainment (which I know I have a tendency to do.)

I love this. Men’s Health frequently gets it right.

I could do some SERIOUS damage to that flat. It’s incredible to me when people say ‘I don’t know what I’d do with all that <insertFruit/vegHere>. I’d, oh... EAT It (all.)

Today’s haul. Countertop includes: Taro (going to spiralize) Cherimoya (sale, 4$/lb!!) Dragon fruit Avos Sweet onions (because ya always need an onion) Pears Ginger (I drink a ton of fresh ginger tea) Limes Fridge produce breakdown: Herbs in jars More avos (ripe ones, holding) Kale (so beautiful!! Better than a bouquet.)…

Sometimes I appreciate the hacks. I’m in an experimental ‘scratch everything’ playground phase, so I’ll be trying this from scratch. I think I’ll attempt to pull some moisture out with a salt brine, rinse, pat dry. Then will dredge in seasoned coconut flour (gluten issues) and Pan-fry with a possible oven finish (like…

Thank you, it means a lot that you find inspiration. There are always easier ways to work in the same flavor profiles... right now I have more time than money, and a few life things mean that I’m pouring all of my energy into my cooking. Also, I don’t have kids or a partner to have to account for- so I get to just play…

What are the crunchy looking brown toppings?

Therapy right now, kitchen is. Without exercise abilities, I've gotta do SOMETHING.

Thank you!! Drooling.

Please detail what the beautiful crispy ribbons atop fish are made of and any flavor/prep notes you suspect. ;)