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Post by Superb Owl π¦ on Jun 16, 2016 12:30:09 GMT -5
So the tagine turned out pretty great. Quite weight-watchers friendly too. Even the kids were curious enough want to try some and they loved it. Do you have a recipe for this?
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Post by Superb Owl π¦ on Jun 16, 2016 12:32:36 GMT -5
I cannot stand the smell of pickled beets, but I had beets in a salad on our cruise and ... well, I didn't totally hate them? The one thing I had beets (fresh, not pickeled) in that I really liked was a breakfast hash. I don't know if this is the actual recipe that Owlette used for that, but it seems pretty similar. www.marthastewart.com/1050669/beet-hash-eggs
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Post by pairesta on Jun 16, 2016 12:52:24 GMT -5
So the tagine turned out pretty great. Quite weight-watchers friendly too. Even the kids were curious enough want to try some and they loved it. Do you have a recipe for this? The Tagine: 2-3 Medium eggplants 1 yellow onion 1 28 oz can of whole tomatoes, crushed by hand or 3-4 fresh tomatoes, peeled and diced or also grated 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon 1 large pinch of saffron 1 cup lentils, soaked in warm (not hot) water for 2 hours Olive Oil Salt The Chermoulah: Β½ bunch mint Β½ bunch cilantro Β½ bunch flat leaf parsley 1 tablespoon smoked or plain mild paprika Β½ teaspoon ground cumin Β½ teaspoon ground coriander 2 cloves garlic Zest of 1 orange Olive oil The Caulflower Couscous: 1 head of cauliflower Salt Ghee, Clarified Butter, or Plain Butter 1) Soak 1 cup of lentils for two hours in warm (not hot) water. 2) Grate the onion and tomato on a large box grater and put them in a deep pan or a tagine pot along with the cumin, coriander, and cinnamon. Turn the heat on to medium low and bring to a simmer. Cook with the lid on for at least an hour. 3) While the tagine base cooks, slice the eggplant into Β½ inch thick rounds (I usually discard the bottom pieces if theyβre too seedy), brush with oil and season well. Grill over a medium flame or run under the broiler, flipping after about 5 minutes to get both sides brown. 4) After an hour, drain and rinse the lentils and add them to the pot or tagine. Reduce the heat to medium low, return the lid, and cook for another hour. 5) Make the chermoulah: put all the ingredients in a food processor and pulse combine, pouring in olive oil as you go to mix everything together. Donβt make it too thin; it should be fairly chunky. 6) Take the head of cauliflower, snap off the green leaves, and, holding it by the stem, run it down the grater. It will make a fine, billowy mound of grated cauliflower that looks like couscous. Grate only the florets; stop when you get to the stems. 7) Line a steamer with cheesecloth and put the grated cauliflower in it. Fill the steamer pot with about 2 inches of water, bring to a simmer. Put the steam tray into the pot and cover, then steam for 5 minutes. 8) Immediately remove the cauliflower from the heat and put it into a serving bowl. While still warm, fluff it with ghee or butter or even olive oil, and season well. 9) After another hour of cooking the tagine base and lentils, add the grilled eggplant to the pot/tagine. Cover again and cook another five minutes. 10) Remove from the heat, stir in all of the chermoulah, and serve at once.
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Smacks
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Post by Smacks on Jun 16, 2016 12:57:40 GMT -5
I cannot stand the smell of pickled beets, but I had beets in a salad on our cruise and ... well, I didn't totally hate them? The one thing I had beets (fresh, not pickeled) in that I really liked was a breakfast hash. I don't know if this is the actual recipe that Owlette used for that, but it seems pretty similar. www.marthastewart.com/1050669/beet-hash-eggsOooooh. I do this with kale, but I never thought about doing it with beets. Oh eggs, is there anything you don't compliment?
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Post by Liz n Dick on Jun 21, 2016 10:43:20 GMT -5
Got a lot of broccoli this week (along with the usual leafy green suspects and the first of the summer squash): I'm generally very happy to eat the broccoli steamed (as a butter delivery vessel), and blanch and freeze a lot of it to use in frittatas in the wintertime. But I just got a recipe newsletter from my local orchard suggesting this broccoli slaw: stalks from 1 head of broccoli 1 large carrot 6 radishes 3 scallions, sliced thin 1 Tbsp. apple cider vinegar 1/2 tsp kosher salt 2 tsp granulated sugar 1/2 cup mayonnaise Using a box grater or a food processor with the shredding attachment, grate the broccoli, carrot and radishes. Combine them in a bowl and add the sliced scallions, vinegar, salt, sugar and mayonnaise. Gently fold to combine. Refrigerate until you are ready to serve. I might need to try that! (Although I didn't see until pasting this here that it uses only the stalks. That's stupid!)
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Post by songstarliner on Jun 21, 2016 12:48:10 GMT -5
Liz n Dick my grandma used to make a salad like that, but she'd add raisins and grated cheddar. It was so good! Wait. Are you one of the anti-raisin people? I can't remember.
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Post by Liz n Dick on Jun 21, 2016 13:16:36 GMT -5
Liz n Dick my grandma used to make a salad like that, but she'd add raisins and grated cheddar. It was so good! Wait. Are you one of the anti-raisin people? I can't remember. In desserts, yes, I'm profoundly anti-raisin. But in savory settings, I can deal. That sounds like an intriguingly old-skool twist!
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Post by songstarliner on Jun 21, 2016 13:28:06 GMT -5
Liz n Dick mmmmmmm, all the rum raisin ice cream for me, then!
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Post by Liz n Dick on Jun 21, 2016 13:33:37 GMT -5
Liz n Dick mmmmmmm, all the rum raisin ice cream for me, then! You can have it!
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Post by ganews on Jun 23, 2016 20:00:37 GMT -5
Ratatouille is the best thing to do with too many vegetables.
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Post by Liz n Dick on Jul 5, 2016 11:59:46 GMT -5
The garden has not yet started churning out pickling cucumbers, but it is rife with beautiful dill flowers. When I spotted some Kirby cucumbers at the farmstand I decided I didn't want to wait any longer. Time to make some full-sour dills! The recipe I use for full fermented pickles could not be easier. And while the recipe talks about fermentation starting to be visible within three days, and the pickles being ready in two weeks, I find that it goes a lot faster than that. There were bubbles in the crock within 12 hours of loading everything up, and normally my pickles are ready in a week, 10 days tops. These cucumbers were really small this time, so I'm hoping it'll be faster!
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Post by pairesta on Jul 5, 2016 12:39:55 GMT -5
Man, my plans to go more vegetarian this summer are not working out, you guys. *bites into an entire brisket*
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Post by Liz n Dick on Jul 14, 2016 15:26:29 GMT -5
It's "overabundance of onions!" time! Yay! For those confronted with a shit-ton of onions, may I suggest this remarkable onion jam? I've made it with balsamic vinegar, as scripted, and with sherry vinegar, as the blog's inspiration recipe was written. I've canned it and also just frozen it (it yields a tiny amount, so firing up the canner for, like, three half-pints can be a pain). It is the cornerstone of the condiment of choice at stately Dick n Hisses Manor, our secret special sauce. This sauce is brilliant on sandwiches, burgers, or for dipping fries. You just combine, to taste, mayo, onion jam, and hot sauce. Ahhhh... It's also worth noting that chopped onions freeze really well but need a lot of wrapping up, because they will make your freezer smell.
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Post by The Sensational She-Hulk on Jul 14, 2016 16:00:07 GMT -5
It's "overabundance of onions!" time! Yay! For those confronted with a shit-ton of onions, may I suggest this remarkable onion jam? I've made it with balsamic vinegar, as scripted, and with sherry vinegar, as the blog's inspiration recipe was written. I've canned it and also just frozen it (it yields a tiny amount, so firing up the canner for, like, three half-pints can be a pain). It is the cornerstone of the condiment of choice at stately Dick n Hisses Manor, our secret special sauce. This sauce is brilliant on sandwiches, burgers, or for dipping fries. You just combine, to taste, mayo, onion jam, and hot sauce. Ahhhh... It's also worth noting that chopped onions freeze really well but need a lot of wrapping up, because they will make your freezer smell. Fuuuuuuuuuuck. I literally just started drooling. God, I love onions.
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Post by Superb Owl π¦ on Jul 14, 2016 16:08:41 GMT -5
Man, my plans to go more vegetarian this summer are not working out, you guys. *bites into an entire brisket* yea, tell me about it. I had big plans of trying to put more money where my mouth is with some environmentalism things and have pretty much settled into being a big old hypocrite instead. I still think left to my own devices I'd have done ok but I've been thwarted by two things: -Eliminating meat as option does not play well with my wife's weight loss goals, at least not if she actually wants to be not miserable at the same time -I have a two year-old daughter that is prone to turning to look at me at the dinner table and say "more meats!" in a terrifying toddler growl So we've been eating lots of good fruits and veggies, but they haven't made their way to being the centerpiece yet.
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Post by Superb Owl π¦ on Jul 14, 2016 16:09:20 GMT -5
It's "overabundance of onions!" time! Yay! For those confronted with a shit-ton of onions, may I suggest this remarkable onion jam? I've made it with balsamic vinegar, as scripted, and with sherry vinegar, as the blog's inspiration recipe was written. I've canned it and also just frozen it (it yields a tiny amount, so firing up the canner for, like, three half-pints can be a pain). It is the cornerstone of the condiment of choice at stately Dick n Hisses Manor, our secret special sauce. This sauce is brilliant on sandwiches, burgers, or for dipping fries. You just combine, to taste, mayo, onion jam, and hot sauce. Ahhhh... It's also worth noting that chopped onions freeze really well but need a lot of wrapping up, because they will make your freezer smell. onion jam?! How did I not know this was a thing?!
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Post by Liz n Dick on Jul 14, 2016 17:26:11 GMT -5
yea, tell me about it. I had big plans of trying to put more money where my mouth is with some environmentalism things and have pretty much settled into being a big old hypocrite instead. I still think left to my own devices I'd have done ok but I've been thwarted by two things: -Eliminating meat as option does not play well with my wife's weight loss goals, at least not if she actually wants to be not miserable at the same time -I have a two year-old daughter that is prone to turning to look at me at the dinner table and say "more meats!" in a terrifying toddler growl So we've been eating lots of good fruits and veggies, but they haven't made their way to being the centerpiece yet. Yeah, I eat lots of veggies, but not at the expense of meat. Maybe I need to just eat less in general...? Nah.
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Post by songstarliner on Jul 14, 2016 17:30:52 GMT -5
No. More meat, fewer carbs. I'm not trying to be one of those people, so feel free to ignore me. But cutting way back on carbs means you can eat all the meat and veg you want. And all the butter. I'm just sayin'. Did I mention heavy cream? That too.
Edit: oh, sorry - this is the vegetables thread? So sorry! Eat your veg too.
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Post by Liz n Dick on Jul 14, 2016 19:53:29 GMT -5
No. More meat, fewer carbs. I'm not trying to be one of those people, so feel free to ignore me. But cutting way back on carbs means you can eat all the meat and veg you want. And all the butter. I'm just sayin'. Did I mention heavy cream? That too. Edit: oh, sorry - this is the vegetables thread? So sorry! Eat your veg too. But... but... without pasta, what will I eat my vegetables with?
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Post by songstarliner on Jul 14, 2016 20:03:03 GMT -5
SHUT UP SHUT UP THERE'S NO SUCH THING AS PASTA
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Post by Liz n Dick on Jul 18, 2016 15:02:26 GMT -5
I made that onion jam this weekend! Only I decided not to bother canning it, so I didn't worry about adhering to the recipe exactly, since it didn't matter about the acidity. So I had a ton of onions and then eyeballed a jam surrounds with cider vinegar, turbinado sugar, and bourbon. This might be my best onion jam yet. And I ended up with six quarter-pint jars in the freezer. WOO HOO!
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Gumbercules
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Post by Gumbercules on Jul 19, 2016 5:34:04 GMT -5
I made that onion jam this weekend! Only I decided not to bother canning it, so I didn't worry about adhering to the recipe exactly, since it didn't matter about the acidity. So I had a ton of onions and then eyeballed a jam surrounds with cider vinegar, turbinado sugar, and bourbon. This might be my best onion jam yet. And I ended up with six quarter-pint jars in the freezer. WOO HOO! BOURBON?! Oh god, I'm doing this recipe. I've made onion jams before (I guess they're chutneys? Is it a chutney if it has onions?), as they go great when making a fancy cheese plate. There's a "trick" about using baking soda as a quick method of caramelizing onions. It breaks down the cellular structure of the onions, so they become liquid much faster, so you do it in 30 minutes, instead of 2+ hours. However, the one time I tried it, I either did my ratio wrong, or it works too well, as it became a pot of onion liquid, rather than just breaking it down slightly. I had just wanted caramelized onions, but I ended up making that one into a jam, since there were no strands of onion left.
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Ben Grimm
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Post by Ben Grimm on Jul 19, 2016 15:51:05 GMT -5
We had some wok-seared lettuce at the Asian Street Fare place in Jacksonville (Hawker's; there's also one in Orlando) on Sunday and it was fantastic. I need to figure out how to replicate it.
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Post by songstarliner on Jul 19, 2016 15:59:11 GMT -5
We had some wok-seared lettuce at the Asian Street Fare place in Jacksonville (Hawker's; there's also one in Orlando) on Sunday and it was fantastic. I need to figure out how to replicate it. Awesome. I keep thinking about cooking lettuce, but I never do it. I think I saw Jacques Pepin braising heads of romaine once years ago and it just stuck in my head.
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LazBro
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Post by LazBro on Jul 19, 2016 16:15:32 GMT -5
We had some wok-seared lettuce at the Asian Street Fare place in Jacksonville (Hawker's; there's also one in Orlando) on Sunday and it was fantastic. I need to figure out how to replicate it. Awesome. I keep thinking about cooking lettuce, but I never do it. I think I saw Jacques Pepin braising heads of romaine once years ago and it just stuck in my head. I've seen a bunch of grilled romaine recipes over the years but never tried any of them. I should. It's going on the list for grill season this year.
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Post by Pedantic Editor Type on Jul 25, 2016 12:53:49 GMT -5
Threw together zucchini, corn, red pepper in a saute pan, then put a generous crumble of queso fresco on top, mostly as an excuse to eat the queso fresco.
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Post by Liz n Dick on Jul 25, 2016 13:40:24 GMT -5
Threw together zucchini, corn, red pepper in a saute pan, then put a generous crumble of queso fresco on top, mostly as an excuse to eat the queso fresco. This is my not very secret reason why I love so many vegetables -- they are a delivery system for butter, cheese, and pasta. Often a combination of all three.
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Post by The Sensational She-Hulk on Jul 25, 2016 13:43:20 GMT -5
Awesome. I keep thinking about cooking lettuce, but I never do it. I think I saw Jacques Pepin braising heads of romaine once years ago and it just stuck in my head. I've seen a bunch of grilled romaine recipes over the years but never tried any of them. I should. It's going on the list for grill season this year. I've grilled romaine before for Caesar salad and it's absolutely divine. Do it!
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