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What vegetables do you have to hold back on?
Posted by helen
What vegetables do you have to hold back on? June 17, 2020 10:31AM |
Admin Registered: 18 years ago Posts: 7,920 |
I am not a big meat eater and traditional steamed/boiled vegetables hold little interest but if I make
*char-grilled broccoli with almonds and garlic,
*blistered beans with garlic, a splash of soy and crisp shallots
*shredded Brussels sprouts pan fried with bacon, red onion, garlic and almonds
then I really have to hold back to ensure there is enough for everyone. I could easily eat a bag of green beans on my own if they were cooked as mentioned.
What are your favourite vegetable dishes that you feel you could eat the whole shared bowl of?
Edited 1 time(s). Last edit at 06/17/2020 10:23PM by helen.
*char-grilled broccoli with almonds and garlic,
*blistered beans with garlic, a splash of soy and crisp shallots
*shredded Brussels sprouts pan fried with bacon, red onion, garlic and almonds
then I really have to hold back to ensure there is enough for everyone. I could easily eat a bag of green beans on my own if they were cooked as mentioned.
What are your favourite vegetable dishes that you feel you could eat the whole shared bowl of?
Edited 1 time(s). Last edit at 06/17/2020 10:23PM by helen.
Re: What vegetables do you have to hold back on? June 17, 2020 10:57AM |
Registered: 12 years ago Posts: 3,422 |
Re: What vegetables do you have to hold back on? June 17, 2020 12:31PM |
Registered: 17 years ago Posts: 3,660 |
Brussels sprouts sliced up and cooked on stovetop low heat, lid on, for at least 15 minutes with just a little piece of butter (like, 10g), turning heat off entirely at some point and letting them sit there for up to 10 minutes. Leeks done the same way.
Buttercup pumpkin plain and simple, cooked by any method.
Yams cut in half longways, tossed in a little NZ evoo, cooked until beautifully caramelised in the oven.
Zucchini, cut into two ends, then into slices longways, cooked in a pan greased with thin smear of NZ evoo until beautifully caramelised or equivalent in oven.
A cauliflower dish I make with coconut milk instead of dairy milk.
Carrots, cut quite thin longways, tossed in NZ evoo and Modena 4-clover balsamic vinegar, cooked long and slow in the oven.
A pumpkin, broccoli and red capsicum dish that includes sweet chilli sauce, soy sauce, grated fresh ginger.
Homemade creamed corn.
Evoo and balsamic vinegar coated mushrooms slow oven cooked.
Kumara and pineapple pie.
Vegetables are wondrous things.
Edited 1 time(s). Last edit at 06/17/2020 12:33PM by J1.
Buttercup pumpkin plain and simple, cooked by any method.
Yams cut in half longways, tossed in a little NZ evoo, cooked until beautifully caramelised in the oven.
Zucchini, cut into two ends, then into slices longways, cooked in a pan greased with thin smear of NZ evoo until beautifully caramelised or equivalent in oven.
A cauliflower dish I make with coconut milk instead of dairy milk.
Carrots, cut quite thin longways, tossed in NZ evoo and Modena 4-clover balsamic vinegar, cooked long and slow in the oven.
A pumpkin, broccoli and red capsicum dish that includes sweet chilli sauce, soy sauce, grated fresh ginger.
Homemade creamed corn.
Evoo and balsamic vinegar coated mushrooms slow oven cooked.
Kumara and pineapple pie.
Vegetables are wondrous things.
Edited 1 time(s). Last edit at 06/17/2020 12:33PM by J1.
Re: What vegetables do you have to hold back on? June 17, 2020 10:22PM |
Admin Registered: 18 years ago Posts: 7,920 |
J1 your post reminded me of gaps in my list including;
*Roasted cauliflower drizzled with tahini, yoghurt, garlic sauce or with hummus.
*Pan fried mushrooms with garlic, thyme and a dash of balsamic vinegar.
*Roasted carrots and parsnips sticks with sumac and dill.
*Zuchhini ribbons lightly cooked and served with whipped feta and walnuts
*hand cut fries with truffle salt
And yes I agree vegetables are wondrous things.
Edited 1 time(s). Last edit at 06/17/2020 10:24PM by helen.
*Roasted cauliflower drizzled with tahini, yoghurt, garlic sauce or with hummus.
*Pan fried mushrooms with garlic, thyme and a dash of balsamic vinegar.
*Roasted carrots and parsnips sticks with sumac and dill.
*Zuchhini ribbons lightly cooked and served with whipped feta and walnuts
*hand cut fries with truffle salt
And yes I agree vegetables are wondrous things.
Edited 1 time(s). Last edit at 06/17/2020 10:24PM by helen.
Re: What vegetables do you have to hold back on? June 18, 2020 12:40AM |
Registered: 11 years ago Posts: 799 |
Re: What vegetables do you have to hold back on? June 18, 2020 12:46AM |
Admin Registered: 18 years ago Posts: 7,844 |
I'm a fan of Jamie Oliver with his one pan, 30 minute and 5 ingredient recipes. A particular favourite of mine is his Allotment Cottage Pie recipe. It's choca-block full of winter vegetables and is very tasty. The thing is with these recipes, you can add or subtract ingredients to your heart's content and make a 'different' flavoured one every night of the week by just following his basic recipe and in addition to changing vegetables, be mindful of changing herbs and spices to suit what you are using. The world's your vegetable oyster (salsify) !
[www.jamieoliver.com]
[www.jamieoliver.com]
Re: What vegetables do you have to hold back on? June 18, 2020 12:54AM |
Registered: 17 years ago Posts: 3,660 |
I can never really get enough of vegetables, particularly lately the less starchy and more green or colourful veg such as leafy greens, beans, carrots, capsicums, zucchini, cauli, broccoli, etc, etc. If they don't make much of an appearance on my plate, I feel deprived and forlorn. My partner cooks regularly and likes potatoes. He presents me with a plate of food, thinking he's giving me a lovely variety of vegetables, and it will be yams, kumara and potato. I thank him but feel compelled to add "they're all potato!"
Re: What vegetables do you have to hold back on? June 18, 2020 01:10AM |
Registered: 18 years ago Posts: 5,699 |
I love all coloured vegetables cooked plain or fancy with or without other additions and would eat them for breakfast, lunch and dinner and often eat left over vegetables for lunch. Especially fond of air-fryer roast buttercup pumpkin and kumera, the latter of which I'd scoff the lot and am very happy eating a plate of silverbeet with stems cooked with a little bit of water or any green come to that. Sounds boring I know, but I do love my vegetables and can easily overdo the portion size!
Regards,
Dawn.
Regards,
Dawn.
Re: What vegetables do you have to hold back on? June 18, 2020 02:00AM |
Registered: 15 years ago Posts: 653 |
Hard to make a short list of these! Top picks would probably be roasted cauliflower florets and little cubes of roasted butternut. I don't worry too much about holding back though, I just make lots. The cashier at my fruit and vege shop asked me once how many in my household, and I could see her shock when I said only two.
Re: What vegetables do you have to hold back on? June 18, 2020 02:24AM |
Registered: 17 years ago Posts: 3,660 |
Haha CarolynC, I get strange looks from other shoppers and checkout operators when I'm pushing my trolley around with four buttercup pumpkins in it. People make comments about stocking up for a year but they won't even last me a month.
I find it strange to get checkout operators who are in training and they have no idea what half my vegetables are. It makes me think, a) they obviously don't eat them themselves, and b) not many people have gone through that checkout with vegetables prior to me.
I find it strange to get checkout operators who are in training and they have no idea what half my vegetables are. It makes me think, a) they obviously don't eat them themselves, and b) not many people have gone through that checkout with vegetables prior to me.
Re: What vegetables do you have to hold back on? June 19, 2020 03:58PM |
Registered: 18 years ago Posts: 2,630 |
Re: What vegetables do you have to hold back on? June 22, 2020 08:24AM |
Registered: 18 years ago Posts: 3,170 |
Re: What vegetables do you have to hold back on? June 22, 2020 09:31AM |
Registered: 18 years ago Posts: 2,411 |
Re: What vegetables do you have to hold back on? June 22, 2020 10:51AM |
Registered: 16 years ago Posts: 1,332 |
Re: What vegetables do you have to hold back on? June 22, 2020 01:01PM |
Registered: 17 years ago Posts: 3,660 |
Re: What vegetables do you have to hold back on? June 22, 2020 03:35PM |
Registered: 15 years ago Posts: 653 |
J1: Only four buttercup pumpkins? I tend to buy butternuts six at a time so you would get no weird looks from me! I haven't had buttercups for quite a while, but during the lockdown when I was getting boxed veges they sent me a bright red buttercup and it was absolutely delicious. I've never seen one that colour in a shop, but it's made me want to add buttercups to my butternut collection.
Re: What vegetables do you have to hold back on? June 22, 2020 09:43PM |
Registered: 17 years ago Posts: 3,660 |
Oh CarolynC, that would be interesting! I've never seen a red one either. I'd be wanting to eat the skin (all those anthocyanins...).
Maybe kind of like this? [www.relishments.com] Sort of like sunset red/orange....
Looks like you can get seeds for it now and again from King's Seeds [www.kingsseeds.co.nz]
This is interesting info: "John Bostock began growing buttercup squash (Kabocha) for export in 1985. Since then, BOSTOCK New Zealand has increased from growing a few hectares of one squash variety to over 800 hectares of four different varieties.
Buttercup squash was developed in Japan. It is very sweet with a nutty flavour and vibrant colour."
Maybe kind of like this? [www.relishments.com] Sort of like sunset red/orange....
Looks like you can get seeds for it now and again from King's Seeds [www.kingsseeds.co.nz]
This is interesting info: "John Bostock began growing buttercup squash (Kabocha) for export in 1985. Since then, BOSTOCK New Zealand has increased from growing a few hectares of one squash variety to over 800 hectares of four different varieties.
Buttercup squash was developed in Japan. It is very sweet with a nutty flavour and vibrant colour."
Re: What vegetables do you have to hold back on? June 22, 2020 11:43PM |
Admin Registered: 18 years ago Posts: 7,844 |
Mmmmmmmmmmmm, Carolyn C, I love butternuts and buttercups. I also like Spaghetti squash, but I don't like all the hassle with the prepping procedure. Has anyone tried just cutting one in half and scooping out the 'spaghetti' without cooking it first? Is it hard? The other thing about spaghetti squash is that most recipes say to cut it in half lengthways, but this means you're cutting the lengths of "spaghetti" in half. I always cut mine across the middle giving the full length of the "spaghetti" strands.
Re: What vegetables do you have to hold back on? June 23, 2020 02:56PM |
Registered: 15 years ago Posts: 653 |
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