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Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
This sounds great and I actually have all the ingredients for it! It's been awhile since I've made anything with quinoa so this'll be dinner tonight.
I saw you also posted a tofu scramble recipe. This Minimalist Baker one is my go-to, but the secret ingredient no one mentions is to add a pinch of kala namak aka black salt, which you can find at any indian/asian grocery store.
This sounds great and I actually have all the ingredients for it! It's been awhile since I've made anything with quinoa so this'll be dinner tonight.
I saw you also posted a tofu scramble recipe. This Minimalist Baker one is my go-to, but the secret ingredient no one mentions is to add a pinch of kala namak aka black salt, which you can find at any indian/asian grocery store.
Lemme know how you liked it! The Minimalist Baker is one of my absolute faves; I also highly recommend Pick Up Limes if you don't follow that blog.
Kala Namak def does enhance any tofu scramble! Yes yes.
Tonight my fam (who all besides me are pescatarian at this point, like probably 90% of the way towards fully vegetarian but want to keep their eggs & occasional cheese, what can ya do) ordered takeout Indian from a delicious local spot that's doing takeout where they'll bring it to your car so you don't even have to enter the storefront. But then tomorrow, I'm on rotation for cooking (we're alternating between the three competent cooks while I'm staying here for #quarantinetimes). Need to figure out what to make...leaning towards some sort of stir-fry.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
This sounds great and I actually have all the ingredients for it! It's been awhile since I've made anything with quinoa so this'll be dinner tonight.
I saw you also posted a tofu scramble recipe. This Minimalist Baker one is my go-to, but the secret ingredient no one mentions is to add a pinch of kala namak aka black salt, which you can find at any indian/asian grocery store.
Lemme know how you liked it!
It was delicious, I'll definitely be making it again!
Post by potentpotables on Apr 15, 2020 14:17:07 GMT -5
Homemade Italian Subs:
equal parts red wine vinegar and olive oil (I do about a half cup of each for me and wifey) 4-5 small cloves of garlic (big clove counts as two) italian seasoning, oregano, black pepper, salt
chop the garlic real fine, cover lightly in salt, then chop together so the garlic gets a bit juicy. add other seasoning. combine in bowl with vinegar/oil and whisk.
1 red onion, julienne 2 red peppers, julienne mushrooms (I use sliced baby bellas) pepperoncini's (as many as you'd like; also can use jalapenos, or both) cherry/grape tomatoes 1 can chickpeas, rinsed and dried 1 head radicchio, cut in wedges (optional)
combine all of the veggies/chickpeas in a bowl, dress in the oil/vinegar solution
oven at 425; lay out dressed veggies on a roasting pan. cover with some type of hard salami, the thicker the better - about .25 inch thick is perfect. as much salami as you want.
Roast until cooked to your liking (I roast for awhile; I like the chickpeas crunchy). At the end, have slices of sharp provolone, turn on broiler and do about 2 minutes to get the cheese melty over the veggies.
Have some good sandwich bread, if you have some extra dressing this is great to sop it up. I do it without bread, and we do my wife's without the salami as she's a vegetarian.
equal parts red wine vinegar and olive oil (I do about a half cup of each for me and wifey) 4-5 small cloves of garlic (big clove counts as two) italian seasoning, oregano, black pepper, salt
chop the garlic real fine, cover lightly in salt, then chop together so the garlic gets a bit juicy. add other seasoning. combine in bowl with vinegar/oil and whisk.
1 red onion, julienne 2 red peppers, julienne mushrooms (I use sliced baby bellas) pepperoncini's (as many as you'd like; also can use jalapenos, or both) cherry/grape tomatoes 1 can chickpeas, rinsed and dried 1 head radicchio, cut in wedges (optional)
combine all of the veggies/chickpeas in a bowl, dress in the oil/vinegar solution
oven at 425; lay out dressed veggies on a roasting pan. cover with some type of hard salami, the thicker the better - about .25 inch thick is perfect. as much salami as you want.
Roast until cooked to your liking (I roast for awhile; I like the chickpeas crunchy). At the end, have slices of sharp provolone, turn on broiler and do about 2 minutes to get the cheese melty over the veggies.
Have some good sandwich bread, if you have some extra dressing this is great to sop it up. I do it without bread, and we do my wife's without the salami as she's a vegetarian.
Aight ya'll. Went to a vegetable collective thing to day to pick up some produce. for $12 bucks got shiz ton of tomatoes (~6-8 lbs mixed of romas, hothouse, grape) and jalapenos; some mexican, tellow, butternut, and spaghetti squash; cucumbers. overall about 25+lbs of produce. dropped a bunch off with grad students that works with my wife and live alone/on grad student salaries - still a more than enough left over to prep some shiz for long term so it doesn't go bad.
Making some ceviche tonight: 1 pound of large (30-40) shrimp 3-4 tomatoes, diced 2-3 jalapenos, diced big ass handful of cilantro, chopped 1/2 red onion, small diced 1 avocado, cubed
slice shrimp into bite size pieces, put into a tupperware with a ~1 cup of lemon and/or lime juice (got some from the neighbor's trees) when shrimp turns pink, mix it all together. Toast up some corn tortillas on a dry pan, scoop ceviche on top; top with avocado.
also making some pico (recipe I posted here) and jar it up to store.
have about 30+ jalapenos. ones that don't go into the pico/ceviche are gonna become some cream cheese poppers:
jalapenos, sliced lengthwise, seeded (if you want to cut the heat a little) slap some cream cheese in there, sprinkle with a BBQ dry rub, cajun seasoning, or Tajin (really good mexican spice blend of chili, lime, and salt) toss on the grill til the skins are blackened and peppers soft, cream cheese gets a nice little crust. Theyre even better if you can toss em in the smoker when you have some ribs or a chicken or something going, but top rack on the grill works pretty well too.
For the cucumbers, I have found that if I peel and slice a couple, and sprinkle some Tajin on top and just leave the plate on the counter, the kids and wife will make them disappear throughout the day.
But also, fridge pickles: peeled, sliced cucumbers
apple cider vinegar lime juice olive oil sesame oil salt pepper sugar
optional: garlic powder/cloves hot sauce cayenne, etc. onions
Two options here: go big, and use lots of vinegar and float the cucumbers in there (like a typical pickle jar - if you go this route, keep the cucumbers skin on, and use larger chunks or spears, otherwise they get slimy), or make it more like a cucumber salad and use the liquid as a dressing. I usually go this route and then toss them on a romaine salad, top some tacos, or use it as a dip for bagel chips, tortilla chips, etc. Or just eat with a spoon.
This spring hot and sour soup from Bon Appetit was delicious. I added in japchae (sweet potato noodles) when the broth started simmering and found them to be a great addition. Not the most filling meal but makes for a great lunch or evening pick-me-up.
This spring hot and sour soup from Bon Appetit was delicious. I added in japchae (sweet potato noodles) when the broth started simmering and found them to be a great addition. Not the most filling meal but makes for a great lunch or evening pick-me-up.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
snowman
Bleary-Eyed Bonnawook Goblin Faced Love God
I put in my grocery pick up order when I was kinda stoned, and bought some leeks on a whim. Eaten em before, but never cooked with them. Vegetarian recipe recommendations? I've got a shiz ton of other produce too.
I put in my grocery pick up order when I was kinda stoned, and bought some leeks on a whim. Eaten em before, but never cooked with them. Vegetarian recipe recommendations? I've got a shiz ton of other produce too.
It’s got chicken stock or broth in it, but I imagine you could change it out for vegetable stock.
I put in my grocery pick up order when I was kinda stoned, and bought some leeks on a whim. Eaten em before, but never cooked with them. Vegetarian recipe recommendations? I've got a shiz ton of other produce too.
I’ve made a yummy vegan potato leek soup before! Pretty sure I just used soy creamer instead of normal cream and then obviously veggie stock instead of chicken. I winged it but there are lots of solid recipes for that kind of soup out there
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
snowman
Bleary-Eyed Bonnawook Goblin Faced Love God
I put in my grocery pick up order when I was kinda stoned, and bought some leeks on a whim. Eaten em before, but never cooked with them. Vegetarian recipe recommendations? I've got a shiz ton of other produce too.
It’s got chicken stock or broth in it, but I imagine you could change it out for vegetable stock.
I put in my grocery pick up order when I was kinda stoned, and bought some leeks on a whim. Eaten em before, but never cooked with them. Vegetarian recipe recommendations? I've got a shiz ton of other produce too.
I’ve made a yummy vegan potato leek soup before! Pretty sure I just used soy creamer instead of normal cream and then obviously veggie stock instead of chicken. I winged it but there are lots of solid recipes for that kind of soup out there
Haha, so potato leek soup seems to be the consensus. It's supposed to be 100° today, we'll see if soup happens lol.
Grilling and smoking meat was a long time interest of mine, so I'm trying out different grilling techniques on veggies/fruit. I like to cook outside as much as possible to just keep the house as cool as possible. I was planning on grilling some corn and watermelon (sounds weird, but so good - gonna do half cilantro lime and half balsamic redux with basil). May try grilling the leeks and potatos and making a hash based on those soup recipes.
Grilling greens is new for me, but I've had some good success recently with baby bok choy, purple and Napa cabbage, and green onions. Some charred green onions on a grill-baked potato are awesome. Bake the potatoes in foil and throw the onions and some chili peppers on near the end to char; make up a tater and then crisp up the skins on direct heat.
I’ve made a yummy vegan potato leek soup before! Pretty sure I just used soy creamer instead of normal cream and then obviously veggie stock instead of chicken. I winged it but there are lots of solid recipes for that kind of soup out there
Haha, so potato leek soup seems to be the consensus. It's supposed to be 100° today, we'll see if soup happens lol.
Grilling and smoking meat was a long time interest of mine, so I'm trying out different grilling techniques on veggies/fruit. I like to cook outside as much as possible to just keep the house as cool as possible. I was planning on grilling some corn and watermelon (sounds weird, but so good - gonna do half cilantro lime and half balsamic redux with basil). May try grilling the leeks and potatos and making a hash based on those soup recipes.
Grilling greens is new for me, but I've had some good success recently with baby bok choy, purple and Napa cabbage, and green onions. Some charred green onions on a grill-baked potato are awesome. Bake the potatoes in foil and throw the onions and some chili peppers on near the end to char; make up a tater and then crisp up the skins on direct heat.
Yeaaah it ain’t exactly soup season right now haha which is part of why I felt obliged to provide another rec too! Also I’m a pasta addict, so.
I think roasted leeks & potatoes in a hash sounds super tasty. Maybe some beans thrown in too, and hot sauce on top. I love hashes.
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
snowman
Bleary-Eyed Bonnawook Goblin Faced Love God
Haha, so potato leek soup seems to be the consensus. It's supposed to be 100° today, we'll see if soup happens lol.
Grilling and smoking meat was a long time interest of mine, so I'm trying out different grilling techniques on veggies/fruit. I like to cook outside as much as possible to just keep the house as cool as possible. I was planning on grilling some corn and watermelon (sounds weird, but so good - gonna do half cilantro lime and half balsamic redux with basil). May try grilling the leeks and potatos and making a hash based on those soup recipes.
Grilling greens is new for me, but I've had some good success recently with baby bok choy, purple and Napa cabbage, and green onions. Some charred green onions on a grill-baked potato are awesome. Bake the potatoes in foil and throw the onions and some chili peppers on near the end to char; make up a tater and then crisp up the skins on direct heat.
Yeaaah it ain’t exactly soup season right now haha which is part of why I felt obliged to provide another rec too! Also I’m a pasta addict, so.
I think roasted leeks & potatoes in a hash sounds super tasty. Maybe some beans thrown in too, and hot sauce on top. I love hashes.
How recent is your veg-journey?
I've been pretty strictly vegetarian for about a year and a half (I guess technically pescetarian bc we eat sushi every couple months or so). Before that I still only ate meat once or twice a week. My kids aren't really meat eaters either, even prior to the switch so it's really no big deal, but we still eat a lot of cheese and eggs in our house.
Yeaaah it ain’t exactly soup season right now haha which is part of why I felt obliged to provide another rec too! Also I’m a pasta addict, so.
I think roasted leeks & potatoes in a hash sounds super tasty. Maybe some beans thrown in too, and hot sauce on top. I love hashes.
How recent is your veg-journey?
I've been pretty strictly vegetarian for about a year and a half (I guess technically pescetarian bc we eat sushi every couple months or so). Before that I still only ate meat once or twice a week. My kids aren't really meat eaters either, even prior to the switch so it's really no big deal, but we still eat a lot of cheese and eggs in our house.
That's basically what the rest of my family (sister and parents) have settled into: almost entirely vegetarian with seafood like a few times a month maybe. They've mostly cut out cheese/dairy too but still do eggs. I'm super proud of all of them, especially my father--who if you'd asked me in 2017 when I went veg myself "would he ever join you?" I would've said nahhhh. Yay for incremental change towards reductionism <3
Considering you've found the need to respond to my threads as if you are threatened by me I offer you some peace my confused counterpart. May you find peace in your restless soul.
I had to dig deep in the phone book to go back and ask someone to forward me an old corn and shrimp soup recipe from the early 2000's. This completely rules as-is, but it can be improved upon by utilizing shrimp or seafood stock in place of water and adding more spices as well as fresh corn. This is just the base recipe we got from an older lady from across the lake like 16 or 17 years ago. It comes out pretty much like chowder. I guarantee that anyone who makes this will like it assuming you eat seafood and dairy (and meat if you go with the bacon).
Ingredients
3-4 strips of bacon 1 large onion, chopped 1 bunch green onions, chopped 3 medium potatoes cubed 3 cans of creamed corn (or make your own) 2 cans of "niblet" corn (or husk from corn on cob) 1 pint half and half 1/2 pint of heavy cream milk chopped parsley salt, black pepper, cayenne pepper (optional seafood stock, roasted poblanos, additional spices, etc.)
1. In large heavy pot, fry bacon until crispy. Remove bacon to drain.
2. Saute' chopped onions and green pepper in bacon grease until soft
3. Add the cubed potatoes and cover with water (or preferably stock) about an inch above the potatoes. Cover the pot and simmer over medium heat until potatoes are fork tender.
4. Remove pot from heat and mash potatoes thoroughly.
5. Add corn, half and half and heavy cream. Stir to blend well. Next, add enough milk so the soup (which is quasi-chowder) is the consistency you want it to be. Some like it thin, others prefer it thicker.
6. Add salt and pepper to taste along with 1 tsp of cayenne (more if you want more) and return pot to medium heat on the stove. Our variation on this step is to crumble and add the bacon back at this point.
7. Stirring constantly to avoid scorching, bring mixture to a simmer but do not let it boil (it will be time to reduce the heat when you see small bubbles rising up to the top of the mixture). Reduce heat to low and continue simmering for 15-20 minutes.
8. Add shrimp and parsley, stir mixture well. Allow soup to then simmer on low heat until the shrimp are done (5-7 minutes). You can substitute crawfish or lump crabmeat for the shrimp.
This is an 8 out of 10 creamy soup recipe and easy as shit, but can and should be improved upon. No one that I know who ever made it didn't make it again.
I refused to try anything with a fishy smell or taste until I was over 18. I was in college and my buddy was making beer battered shrimp, and I was drinking. And it smelled great. So I tried it and was like, damn. WTF was I thinking? Same with crawfish. I'd eat the potatoes and corn and shit, but I wouldn't touch one of them until friends did a boil and okay, this is kind of good. Took me to 36 to get up the guts to try a raw oyster. And I loved that so much that I'll eat those any time now. Some people say they have issues with color of food (ew it's green) or texture (oh those mushrooms are squishy). But for me it was always smell. I still can't eat super strong cheeses or organ meats, but I otherwise learned to try shit and see what was up. Gulf shrimp rule, and we can get them fresh here in the grocery stores. So they really don't even have much of a taste or smell except like the ocean.
What I'd recommend if you wanted to try the recipe, and again, it's good as fuck, is do it with something else. You don't necessarily need to add protein or seafood. You could add roasted poblanos or anaheim peppers or anything like that. Whole Foods by us usually does roasted corn and poblano soup which is perfectly fine as it is.
*edit* - or you could cut up small pieces of grilled chicken or something she likes.
