Jan. 3rd, 2016 05:32 pm
writeswithpain: (circleknot)
[personal profile] writeswithpain

No, seriously. The topic of this post is vegetables.

I need to eat more of them. And I am an abominably picky eater who's got no (0, zero, zip, zilch, nada) interest in trying to make peace with foods I already know I don't like. I am a grown-ass tax paying adult, and I know what I do and do not want to eat.* But I do need new veggie recipes. Especially recipes that take less than 10 minutes to prepare, or can be prepped in big batches and reheated. If you've got good recipes for anything on my Yes list, I'd love to know about them:


Kale (limited)

Beet greens
Mustard greens
Lettuce (all kinds)
Salad greens (arugula, cress, endive, raddichio, etc)
Cabbage (red, green, napa)
Carrots (raw only)
Tomatoes (in season only)

Squash (Yes, pumpkin too. And spaghetti. And zucchini. Every. Single. Variety.)
Sweet potatoes
Peas (English and sugar snap)
Celery (raw and cooked)
Beets (all colors)
Bell peppers (all colors)
Sprouts (bean, pea, alfalfa, pretty much all others)
Lentils (most preparations)
Brussels sprouts

Onions (red, yellow, white, green)

* Anyone who comments on this post to try to talk me into eating something on the NO or MAKES ME ILL lists will not be unfriended. Instead, I will tag you in a reply containing a paragraph describing what the vegetable you're hawking tastes like to me. Expect me to put vivid verbs and intense imagery into it. Do it twice, and I may bust into poetry.

Date: 2016-01-04 03:10 am (UTC)
From: [identity profile]
Homemade Kale chips! I bought a TopChips and I made Kale chips today. Fuckin' delicious. I use a cayenne blend, garlic powder, and salt. I've also used lemon zest and garlic. Omnomnom.
Cucumber salad sans onions - I use 1/2c sour cream, 2tbsp sugar/substitute, 2 tbsp vinegar, 1/8tsp mustard powder for the dressing and 2 deseeded cucumbers with 1/2 onion. You can easily omit the onion.
I eat a shit ton of TJs frozen edamame. I either defrost in the fridge or microwave.
I liked roasted carrots, but I know you say raw only.
Have you tried Kohlrabi? I've seen it at the Sunnyvale Farmer's market sometimes!
Make red cabbage and apples!
I like asparagus steamed or roasted or grilled with lemon zest or balsamic.

Date: 2016-01-04 03:29 am (UTC)
From: [identity profile]
My favorite mushroom dish that works great as a salad dressing: ignore the scallions, I never add them.
I love the microwaveable ziplock bags for asparagus or broccoli. Three minutes in, drizzle with oil and vinegar and DONE.
Do you like fennel? It's not on any list.

ps, not about food but you might like this:

Date: 2016-01-04 10:13 pm (UTC)
From: [identity profile]
Thank you, these are perfect!!! Most especially the 3-minute microwave-steam. Absolutely right for the place I'm at with cooking just now. (Which is: Mostly I don't wanna except when I do.)

Date: 2016-01-04 10:48 pm (UTC)
From: [identity profile]
Joyce, didn't you make toasted, spiced chickpeas some time ago? I thought they were good.

Date: 2016-01-05 12:42 am (UTC)
From: [identity profile]
yep. I'll see if I can find the recipe

Date: 2016-01-04 10:55 pm (UTC)
From: [identity profile]
Take a gander at the pre-prep'd veggies in Trader Joe's fridge section. It's a lazy woman's cornucopia of nuke and eat options. It's taken me a while to adapt to eating veggies and TJ's easy options really helped me.
I can't recall the brand name right now, but there's a line of fancy pickles that include long square carrots jammed into a jar. I chop them up and add them to salads for a new vinegary flavor when I can't stand the thought of yet another plate of leaves. They have "crunchy" picked asparagus too, I will open the jar this week and report back.

(Ah, internet; what did we do before you? Tillen Farms Veggies, Pickled Crispy Carrots you can get them on amazon, but I'm pretty sure I bought my last jar at Safeway. )

Date: 2016-01-04 10:14 pm (UTC)
From: [identity profile]
Oh, and Fennel lives in the "Makes me physically ill" list, sadly. So does edamame.

Date: 2016-01-04 11:13 pm (UTC)
From: [identity profile]
Bummer. I have a fennel recipe that's pretty good, but "It's Not Nutrition Until It's Eaten". Can you still eat quiches? You can hide a lot of veggies in a quiche.

Date: 2016-01-04 04:14 am (UTC)
From: [identity profile]
in alphabetical order:
asparagus - shake in bag with a little olive oil, grill. You can saute if the grill isn't set up in the winter
artichokes - there are tons of recipes, including ones stuffed with breadcrumbs, but I like them best just boiled with Best Foods mayo as a dip.
Carrots - good soaked in red wine vinegar. I need to ask [ profile] evil_macaroni for her kinpira recipe. I think it's raw.
ok, I'm really tired. skip to the end. Look for the Wild Wonder brand tomatoes. They're awesome, even right now. A mix of all different types, and I'm willing to say almost the best I've ever eaten, bar picked off the vine at my house or the Dry Creek Santa Cruz Early Girls.
For salads of all types, I trick myself into eating them by making them a main dish. Salade Nicoise is great for that. (and has cold potatoes in it ftw)
I don't see green beans - yes or no? If yes, blanched for one min in boiling water, eat cold.
Spinach - saute with about half parsley/half spinach. It's better if you blanch the spinach first, but it's a massive pain. Form into a log, squeezing out as much liquid as you can. (You can save the liquid for soup). Top with a few drops of sesame oil and some sesame seeds.
You can also brush with olive oil and grill radicchio, romaine and endive.

Date: 2016-01-04 05:49 am (UTC)
From: [identity profile]
Carrot kinpira: matchstick-sliced carrots are sautéed in a bit of oil (I add sesame oil) & seasoned with a dash of sugar, a splash of soy sauce & sesame seeds. (My ears were buzzing :)

Date: 2016-01-05 11:39 pm (UTC)
From: [identity profile]
Green beans also work great in the microwave bags. We do that and add a mustard sauce. Usually something like this:
Anne Marie's redaction, from _La Varenne_, 1654 (French)
Sauce Robert
1 tesp rinsed and minced capers
2 tesp minced green onions, just the whites (Or shallots) - leave this out
2 tesp fine ground prepared mustard
1/2 stick (4 Tbl, or 1/4 cup, or 2 oz) butter
1 tesp cider vinegar or verjuice (or lemon juice)
Melt, mix, whip to combine.

Or when we're feeling super lazy:
Bobby, Robert's cousin who lives in the trailer park:
3 tablespoons extra-virgin olive oil
2-3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 clove garlic, minced
Pour oil over minced garlic, nuke for 10-15 seconds. The more eye-watering the garlic, the longer you should nuke it. Add other ingredients, mix to combine.

Date: 2016-01-04 07:13 am (UTC)
From: [identity profile]
Chop chard
clove garlic, smushed and chopped
a slab of butter.
Add tbsp Balsamic vinegar, sauté further
Eat. Nom.

Chop broccoli
chop a couple rashers of bacon
Cook bacon
add broccoli
Eat, noms.

cut end off
wrap in foil with slab of butter
bake, or drop in bbq near hot coals for about 10m.
Squeeze garlic out and eat straight. Noms.
Edited Date: 2016-01-04 07:13 am (UTC)

Date: 2016-01-04 10:16 pm (UTC)
From: [identity profile]
Your chard recipe and mine bear a certain resemblance to each other. :)

Never done broccoli with bacon before--but since bacon makes most things better, I shall try it.

Ooooh, I have not done roasted garlic in ages, and I love it! It's also good as a spread on bread. Or other vegetables. Or meat.

Date: 2016-01-04 11:08 pm (UTC)
From: [identity profile]
Broccoli stems can also be sliced thin, tossed in oil and salt, then roasted under the broiler for a few minutes. 2-3 minutes, stir then 2-3 minutes again. Depends on your broiler. My mom peels the stems before roasting, but I don't find it necessary.

Date: 2016-01-04 09:06 am (UTC)
From: [identity profile]
One of my favourite ways to eat spinach is as a green spaghetti sauce: Steam lots (it shrinks!) of spinach and run through a blender or food processor with a bit of yoghurt (and/or silky tofu, or sour cream, or fresh cream), some garlic, green herbs/pepper/other spices you like. Turns into a yummy and very happy colour of green. I never do it the same way twice, and it is always good. Sometimes I add other steamed veg, or things like cucumber that don't need cooking first. It is also good with avocado, if you are cooking for someone who can't eat dairy, but that is on your "no" list, so don't use it for yourself.

But my favourite "quick meal" is to mix up some home-made egg noodles (mix ~3/4 cup flour with one egg, plus a dash of salt, double the flour and use two eggs if you want more noodles), then cut small chunks of the dough into boiling water. As soon as they float they are cooked (which is nearly instantly). After all the dough is turned into noodles I toss chopped veg into the pot with the noodles (from your list I would recommend some combination of fresh broccoli, beet greens, asparagus, or canned artichoke hearts or bottoms. After a few seconds for the veg to cook a little I drain off the liquid, toss in some butter and add grated carrot, and/or chopped fresh spinach or salad greens, tomato, cucumber, or other veg you enjoy that doesn't need cooking. Then I add a handful of nuts and/or seeds that sound good today, and some spices (e.g. garlic powder, green herbs, or perhaps a curry blend, depending on my mood), stir it all together and enjoy. If one chops (and/or grates) the veg before starting the noodle dough, and sets the water to boil before starting the noodle dough it can all be done in 15 to 30 minutes, depending on how many different veg you use this time.

Date: 2016-01-04 10:19 pm (UTC)
From: [identity profile]
These both sound great--thank you!

Date: 2016-01-05 08:19 am (UTC)
From: [identity profile]
you are welcome. Sorry they aren't more "recipe" like, with suggested amounts, but, really, one can vary it quite a lot and still get something yummy. I think the first time I saw a green spaghetti sauce recipe it involved both cream and chicken broth as well as the spinach. But since I am (mostly) a vegetarian I don't use the broth.

Date: 2016-01-04 09:11 am (UTC)
From: [identity profile]
I am not encouraging you to move anything from the "no" to the "yes" list, but I will mention that I thought I hated Brussels sprouts, till a feast I attended in the West that Magnus cooked--he served Brussels sprouts broken down into their individual leaves, which he sauted in garlic butter. The "bitter" taste that they normally have was totally gone, and I wound up eating thirds. Ever since then I have cooked them this way (sometimes tossing in walnuts, for the crunch). When I asked him how he did it, he replied that he cooked them in garlic butter, "because if it works for escargot, it will work for anything".

Date: 2016-01-04 10:22 pm (UTC)
From: [identity profile]

In fact it's as much/more my husband who's the Brussels sprouts NO person in our household. And I bet they'd be great the way you describe--but probably too labor intensive for me about 98% of the time.

Date: 2016-01-04 01:51 pm (UTC)
From: (Anonymous)
Oh another one- grate red cabbage and carrots. Add peanuts and peanut sauce. Done. Yum.
Or add sesame oil and rice wine vinegar and sesame seeds instead of peanuts.
Super easy. Super veggie full. Lasts all week in the fridge!

Date: 2016-01-04 08:45 pm (UTC)
From: [identity profile]
Tomatoes, Basil, and Cucumber chopped together make a nice leaf-less salad.
Another make-something-not-a-salad-with-greens favorite is a wilted spinach dish. Put some olive oil (or bacon grease) in a pan and warm it a little. Saute mushrooms. Take a bag of spinach and empty it onto the pan. Add a small spoonful of prepared mustard. Stir until the spinach is wilted to your liking and eat warm.
I tend to believe once you've cooked/fried it in oil it should not count as a vegetable anymore (this belief prevents me from attempting a diet entirely of french fries), but Rick Bayless's garlic in oil is amazingly good. Make shrimp in the oil, you won't be sorry. It's also good on broccoli and other veg.
GM used to make a great crispy-potato dish back when I was eating more carbs...I can't find a version on the internet (Cook's Illustrated is a pay site) but I'll see if we've still got it when I get home tonight.
What do you think about beans? Will you eat white beans (I've got a good soup recipe) or chickpea (GM makes a great fried chickpeas, spinach, and chorizo dish.)?

Date: 2016-01-04 10:21 pm (UTC)
From: [identity profile]
I like most beans, so beans recipes are welcome.

I will say that I have to be a little careful with sausage--I like it, but it doesn't always like me back. If you know what I mean.

Date: 2016-01-04 10:27 pm (UTC)
From: [identity profile]
Hmmm, there are often fennel seeds or dried onion in sausages, maybe that's the trouble. But I won't try to diagnose you over the internet. Here's the bean soup I mentioned. It's pretty good fresh but better the next day as soups tend to be.

Recipe source: Live Better America ™
Prep Time: 10 Mins
Total Time: 35 Mins
1 medium onion, chopped (yeah, sorry about this. just leave it out)
1 slice bacon, snipped
2 cloves garlic, minced (I use 4-6)
1 can (15 oz) no-salt-added cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 3/4 cups reduced-sodium chicken broth
1 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
3 cups baby spinach leaves
Toasted baguette slices and/or fresh thyme sprigs (optional)
1. In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
2. Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
3. If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.

Date: 2016-01-04 10:46 pm (UTC)
From: [identity profile]
And here's a link to the chorizo recipe. Matt likes to use a hard Spanish chorizo cut into little cubes. I think we buy the Fabrique Delices brand. You can get it at swanky markets or the Mountain View farmer's market.

Date: 2016-01-05 12:20 am (UTC)
From: [identity profile]
You rock! If I had the energy I'd goad you for fun. :)
Edited Date: 2016-01-05 12:22 am (UTC)

Date: 2016-01-05 11:31 pm (UTC)
From: [identity profile]
Baked Mushrooms, adapted from Scully’s Early French Cookery, pp 271
3/4-1 pound fresh mushrooms whatever kind you like best
1/2 pound of brie (or other soft cheese)
3 Tbl olive oil (plus some for pan)
1/2 tesp salt
2 tesp ginger
1 tesp cinnamon
1/2 tesp fresh ground pepper
1/4 tesp ground cloves (I often omit this, or use a tiny pinch)
1 tesp sugar (I often omit this too)
4-6 Tbl grated Parmesan cheese
Preheat oven to 400F. Gently oil bottom of clean baking dish (a 8x8 square or a pie pan does fine). Clean mushrooms and cut into bite size pieces if not already small. Evenly distribute mushrooms in pan.
If you wish, peel rind from Brie (I don’t bother). In a food processor, or in a bowl with a fork, mash up the brie with the oil, salt, and spices. Once it appears to be an ugly brown lump, drop spoonfuls of cheese mix evenly in the pan. Scrape up all the cheese mix from the bowl, you want every bit on the mushrooms. Cover mushrooms with tin foil or lid and place in hot oven for 15-20 minutes. Remove from oven. Remove foil. Sprinkle with grated Parmesan and return pan to oven uncovered for 10 minutes.
Eat while still hot. If you have leftovers, it's ok microwaved the next day.
You can also bake the mushroom-cheese mix in a pre-baked pie shell. I prefer to use more cheese in a 1:1 weight ratio with the mushrooms. I also sometimes forget and mix the grated Parmesan into the brie and spices and have to use more for sprinkling. That’s good too.


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January 2016


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