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jadecat
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Fruits and Vegetables
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Sep 19 19:08 UTC 2005 |
So... I've been wanting to eat more fruits and veggies- supposedly
they're good for you. ;) Anyway, I was pointed to a website and
eventually found myself at the Centers for Disease Control's Fruit and
Vegetable of the Month page. It's quite neat, they have a fruit and
veggie for each month- give you a little history of each, how to shop
for it, store it and some sample recipes.
http://www.cdc.gov/nccdphp/dnpa/5ADay/month/index.htm
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| 29 responses total. |
denisenc
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response 1 of 29:
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Nov 2 20:50 UTC 2005 |
Hmm, this could be an interesting site... Thanks for sharing it, Anne.
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jadecat
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response 2 of 29:
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Nov 3 17:06 UTC 2005 |
*grins* No problem. I've found lots of good information there- not that
I've put any to use yet...
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mynxcat
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response 3 of 29:
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Aug 17 15:44 UTC 2006 |
Thanks for the link! The hubby's vegetarian, and I'm trying to look
for exciting vegetarian recipes that will keep me interested in
cooking. Looks like a great site.
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tod
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response 4 of 29:
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Aug 17 17:34 UTC 2006 |
My wife makes a great eggplant parmesian if you're interested in the recipe.
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mynxcat
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response 5 of 29:
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Aug 18 19:21 UTC 2006 |
Ooh - that sounds great. The hubby likes eggplant parmesian.
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denise
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response 6 of 29:
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Sep 21 19:54 UTC 2007 |
So with a lot of the summer/fall fruits and vegetables coming in, what
are y'all doing with your abundance of them? [I know we have the
apples item, we can still talk about them here if you want but this
item, being titled ' Fruits and Vegetables', anything goes [within the
f&V ranges, of course!]
:-)
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denise
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response 7 of 29:
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Sep 21 20:03 UTC 2007 |
A few weeks ago, my dad sent me home with a bunch of tomatoes and I used
them to make a pasta sauce [with ground turkey, tomatoes, prego,
onions, seasonings, etc].
Then early last week, my SIL gave me LOTS of the grape tomatoes. I
finally did something with them today. Of course, this is another 'made-
up' recipe, so I still don't know how it'll taste when its done. Into a
saucepan, I added the quartered tomoates [which filled the pan about
2/3 of the way] and then added a small can of tomato sauce, some corn,
and some pepper and onion blend. While this was coming to a boil, I
added some seasoning and after it was boiling and stirred for a little
bit, I cut it down to a low boil for a bit. Tasted it, decided to add a
bit more seasoning, then let it simmer. Now it's shut off and am
letting it gradually cool off [with the lid on it]. Will divide it up
into 2-3 countainers to use at various times, in whatever ways strikes
my fancy at the time.
While this was on the stove, I seasoned and baked a few chicken breasts
and they're now in the fridge. So when dinner comes around, I'll
probably fix up some rice or macaroni [I'm leaning towards the rice
right now], and top the rice with the chicken and then the tomato stuff.
I hope it'll turn out ok! At least I'll be getting more veggies in.
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keesan
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response 8 of 29:
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Sep 21 21:07 UTC 2007 |
I picked a gallon of red grape tomatoes and sliced some of them in half and
put them cut side down on a large teflon-lined baking pan, covered that with
another pan to keep in the moisture, and put it in the freezer to freeze solid
before putting into a ziplock bag, so I can add small tomatoes to things in
the winter. Also picked a bunch of melokhiya (Egyptian green) and microwaved
for 1 minute and froze in two bags, to add to soup as thickener in winter.
Jim caught another oppossum which he did not freeze for winter, near the corn
that the raccoon knocked down and ate before we trapped it. We are eating
tomatoes every day. I picked some more green beans to eat, and found two red
peppers which I wil let ripen more for seed, and picked the last cuke because
the plant was dead (I had grown it longer for seed). And picked bean seeds
of various types which are drying above the refrigerator to plant in May.
The second planting of lettuce (early August) is ready to eat. I don't see
it at market.
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denise
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response 9 of 29:
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Sep 22 00:40 UTC 2007 |
I liked the tomato stuff I made today but the chicken was a bit on the
dry side. :-( [And I was really dragging today so I didn't bother
making any rice or macaroni.]
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mary
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response 10 of 29:
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Sep 22 12:15 UTC 2007 |
I've been trying to come up with new ideas for vegetable side dishes.
You know, more than just steaming 'em. Recently I did a quick stir-fry
of some baby bok choy with portabello mushrooms and it was quick and
delicious. And I had no idea how good cherry tomatoes could be roasted,
at 425 degrees, just dressed in a little olive oil, salt, pepper and
thyme. Now to find something quick and easy to do with butternut squash.
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keesan
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response 11 of 29:
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Sep 22 14:31 UTC 2007 |
Microwave it until soft. Pressure cook it for a few minutes.
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edina
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response 12 of 29:
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Sep 24 16:29 UTC 2007 |
I'd roast it. Peel it, clean it, cube it, toss it with some olive oil
and a bit of salt.
I roast a lot of vegetables once the heat breaks.
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cmcgee
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response 13 of 29:
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Sep 24 16:44 UTC 2007 |
Roast it in a 300-350 oven until it is soft 1-2 hours. The slower
roasting helps caramelize the sugars in the squash. I also roast beets,
onions, sweet potatoes, and eggplant.
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keesan
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response 14 of 29:
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Sep 24 20:34 UTC 2007 |
1-2 hours is not 'quick'.
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edina
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response 15 of 29:
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Sep 24 20:49 UTC 2007 |
True. But if it's untended time, it can seem like it.
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keesan
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response 16 of 29:
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Sep 25 03:06 UTC 2007 |
I want things to be ready faster than that. I cook when hungry.
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mary
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response 17 of 29:
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Sep 25 12:26 UTC 2007 |
Thanks for the tips on cooking squash. The way I usually do it is to
split an acorn squash, spray the flesh with olive oil and sprinkle on a
little cinnamon, salt and pepper. It then gets roasted with whatever I'm
putting in the oven. When it's done it either gets served as it or
scooped out and mashed up with a touch of honey or maple syrup. Delish.
But I'm looking to do something with maybe cumin or onions or something to
play up the savory side of squash.
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samiam
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response 18 of 29:
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Sep 25 13:01 UTC 2007 |
Split, filled with butter, brown sugar, and cinnamon, and then baked.
Yum.
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edina
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response 19 of 29:
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Sep 25 14:18 UTC 2007 |
Re 17 Hmmmm...Well, you're the adventurous type. How about cleaning,
peeling and cubing a butternut squash, toss it with olive oil, sea
salt and a bit of cumin and roasting it with red onions? I'm tempted
to try this myself tomorrow. We're having friends over for dinner
(he's a chef and somehow everytime he's had dinner at my house I've
been barbecuing baby back ribs) and I'm doing a fennel seed crusted
pork loin with roasted pears, potatoes and red onions.
If I do the squash, I'll let you know how it turnes out. Putting
cumin with the squash makes me think of the squash enchiladas at Seva.
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mary
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response 20 of 29:
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Sep 25 15:52 UTC 2007 |
Yes!
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keesan
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response 21 of 29:
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Sep 26 10:29 UTC 2007 |
Squash peels much more easily after it is cooked.
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edina
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response 22 of 29:
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Sep 26 14:29 UTC 2007 |
I'm sure it does. Unfortunately, my recipe calls for cubed peeled
squash to roast.
I roasted carrots, parsnips and onions last night with olive
oil/salt/pepper. When they were done, I ran them through my food
processor (I have GOT to get a blender) with chicken broth, to have
for a soup for the dinner party I'm planning tonight. It's still
pretty chunky - I'm trying to decide if I want to run it through a
sieve.
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cmcgee
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response 23 of 29:
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Sep 26 14:33 UTC 2007 |
Parsnips!!
I'd start a new thread, but I doubt it would have many recipes.
One of my favorites is carrots and parsnips cut into matchstick pieces
(or shredded if I'm in a hurry) and sauted in butter until slightly
browned.
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edina
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response 24 of 29:
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Sep 26 15:15 UTC 2007 |
I like them mashed together! Irish cuisine at it's finest. ;-)
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