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A thread to discuss cooking/eating vegetables  This thread currently has 2,434 views. Print Print Thread
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Chloe
Monday, December 26, 2011, 3:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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Lin suggested we have a thread to discuss vegetables.

So if you have any special ways to prepare a food group that we all should be focusing on daily,
please share your recipes, thoughts and suggestions here.

I'd like to begin by saying my favorite way to prepare vegetables is to roast them.  I often
take a large cookie sheet, cover it with a thin layer of olive oil....spread out one layer of sliced or chunks of carrots, beets, parsnips, rutabagas, onions, winter squash (butternut, acorn, etc)....
drizzle EVOO on top of the veggies and sprinkle with sea salt.  Roast at 375, turning pieces over
once or twice during baking.  You'll know when they're done.  You can get a fork in and out
of pieces easily.  You might have to adjust temperature down a bit.  Every oven is different.

I also do this  roasting process with a bok choy cut right down the middle (oiled and salted) ....asparagus, cauliflower pieces, brussels sprouts (cut in half and oiled/salted)  Whole mushrooms taste delicious prepared this way.  An entire bulb of garlic, sliced in half, EVOO
on both sides, then put back together...wrap in aluminum foil and bake about 45 minutes
at 350.  You can use the softened garlic in other vegetables or use it instead of a spread
on bread...When the garlic bulb is fully cooked, the cloves will squeeze out as roasted garlic
paste.

All vegetables just taste sweeter when roasted.

Other suggestions would be to sprinkle any of these vegetables with other seasonings if you like.  Cauliflower tastes wonderful with Italian seasonings, plus salt and EVOO.  I toss those in a bowl first to toss with seasonings and EVOO/salt.  I've done the same with green beans.  Baking time is way less for all vegetables that aren't root veggies.

Another thought.  I love cooked peas served on top of tuna fish salad.  Warm peas, cold tuna.  My
mother in law always used to do this.  Sounds weird...but tastes yummy and oddly enough,
it was the canned baby peas that made this combination taste so awesome.

I roast an entire winter squash on a baking sheet. Poke a few holes in it so it won't explode.
When it softens down...let it cool...remove seeds easily with a large spoon..and this makes it
easy to scoop out the flesh of the squash for mashing with some ghee and sea salt.

Spaghetti squash....cut in half, remove seeds....put about an inch of water in a baking pan. Lay squash cut side down on top of water.  Bake until squash is soft....scrape spaghetti strands of squash into a bowl using a fork.  Season with EVOO, ghee, sea salt....anything you like.  Put more veggies on top and pretend spaghetti squash is real spaghetti....A way to feel like you're eating spaghetti but you're not eating grains.  I'd imagine a seasoned pasta sauce might work on this.  (although I can't have tomatoes) Perhaps try a pesto sauce....(in a food processor....fresh basil, pine nuts, fresh garlic, EVOO and parmesan cheese (if you can have it)  If not....leave it out...Walnuts are a good substitute.   Cilantro is a good substitute for the basil.

OK....feel free to share anything related to vegetables!  







"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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chrissyA
Monday, December 26, 2011, 3:25pm Report to Moderator Report to Moderator

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Hey Chloe - have you been hanging out in my kitchen? Those are my favorite preparations as well!


SWAMI
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Lola
Monday, December 26, 2011, 4:04pm Report to Moderator Report to Moderator

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I enjoy steaming......once done I decide if I want to sautee or add to whatever or whatever......haha....even grind into a paste to use in my focaccia batter


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JJR
Monday, December 26, 2011, 5:09pm Report to Moderator Report to Moderator

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Yeah, I do a lot of roasting, just like you said.  I haven't done a spaghetti squash lately.  I need to.

I also boil alot of carrots, cauliflower, and peas.  I know boiling isn't the best, but I really like carrots that way.  They're not sweet, but they taste good.  Oh and parsnips too.  Parsnips are awesome boiled.  I like to mash up veggies.  Like brussel sprouts boiled are really good smashed up with your fork.  Their flavor is strong enough to not be bland after boiling.  Cauliflower gets kind of bland and is probably better roasted.  Or add some spices.

I don't use aluminum though.  It's funny, I went on a cooking website and I was talking about finding a new set of stainless steel pots and pans and two or three people launched into this whole, aluminum cooking pots aren't bad for you type thing.  And it does make me wonder.  Is it or is it not.  It seems like if you heat aluminum up, it's soft, it's probably not the most inert substance and my doctor and other studies have shown that it can leach into the food.  How much?  I don't know and I don't know if it's enough to matter.  But I'd rather err on the side of caution.  But then again, I'm kind of anal that way.

What do you all think?  Or if you want me to start another thread about it, that'd be fine.  But that's what stood out to me in your post.  Aluminum!!!     But all the veggies sound good.

I have two to add.  I eat canned pumpkin and butternut squash as a late night snack.  Just straight.  Not cooked.  I usually add some either nuts or nut butter with some kind of dried fruit.  Like a few raisins.  Maybe some cinnamon.  It's really good that way.  And oh yeah, I eat sweet potatoes and potatoes roasted.  Cut in half, turn upside down on pyrex on a little evoo.  Throw in oven.  Bake until soft.  Scrape sweet potato out.  Or if you want eat whole.  I haven't been eating the skins on sweet potatoes lately.  I'll eat the yukon gold skins though.  Yukon Gold potatoes are really good!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Chloe
Monday, December 26, 2011, 5:21pm Report to Moderator Report to Moderator

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Actually, I don't own aluminum pots or pans...but foil wrapped around a bulb of garlic for an hour....do you think it could be getting into the garlic cloves?  Probably could do it without wrapping in anything... maybe parchment paper would work.  Just need to protect outside of garlic bulb from burning...

You know, I think I once had a ceramic garlic roaster....shaped like a bulb of garlic.  Have to tear
apart my kitchen to see if I still have it.  You're right...aluminum foil isn't the best option.  I generally
don't use any.


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ruthiegirl
Monday, December 26, 2011, 7:35pm Report to Moderator Report to Moderator

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I wouldn't worry about the aluminum touching the paper part of the garlic bulb, that's not eaten anyway.

I often roast sweet potatoes with olive oil, salt, garlic powder, onion powder, and sometimes paprika. DD2 loves them this way.

I also make a lot of vegetable soups. I cut up seasonal veggies. Always onions, then I add whatever's available: carrots, winter squash, summer squash, rutabega, etc. It varies with what I have on hand. I add olive oil and salt and roast about an hour in an oven-safe soup pot. Then I take it out of the oven, add water, parlsey, garlic powder, cooked beans, frozen spinach, and whatever spices I'm in the mood for. Usually powdered dulse as well for extra nutrition. You can vary the flavors and veggie choices depending on what's on hand, what's good on your food list, etc.

This time of year, I made sweet potato latkes. Bake whole sweet potatoes, cool and peel, then add eggs and spices (onion, garlic, salt) and maybe a little rice flour (optional) and fry in olive oil.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Chloe
Monday, December 26, 2011, 8:49pm Report to Moderator Report to Moderator

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And then there's the ever famous kale chips.

Everyone seems to put them in a hot oven...but I've gotten great results by taking a leaf of kale...
rubbing it back and front with a little EVOO and lightly salting it...placing leaves flat but not overlapping anywhere on a cookie sheet....and keeping my oven at 250 degrees until leaves are all dry.  I've tried this the way the recipe was written...baking at 400 degrees but unless you keep opening the oven door and constantly checking, some parts of leaves will burn at that temperature.  Have had great success with a low temperature and flipping leaves over halfway.  They dry out perfectly in 10-15 minutes and nothing burns...  I learned to love kale eating it this way...crunchy and salty....  Also I store leftovers in a metal container...and often float some on soups. They easily hydrate and get soft....but I've always got instant veggies as the kale keeps indefinitely in my pantry.


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JJR
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Yeah, the times I've tried the kale chips, they've always burnt.  Thanks for the tip!!!!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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jayneeo
Tuesday, December 27, 2011, 9:00am Report to Moderator Report to Moderator

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tonite I made a strange all vegetable soup; 1 lg onion, sliced, sauteed in butter....add 1 box chicken broth, and 1 cup of marinara sauce, simmer, then add 1 c. thinly sliced cabbage and 1 c. frozen peas, half cup of rice pasta shells. cook ten more minutes. Darn good soup.
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Wholefoodie
Tuesday, December 27, 2011, 1:10pm Report to Moderator Report to Moderator

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I can still buy local rutabagas and turnips and discovered this late fall variety is very sweet, especially roasted! I mix with sweet potatoes and like the contrast of flavors.

Sauteed onions make anything delicious. Cooked low and slow until softened and slightly browned.

For roasting garlic, I found placing the bulb in a small ramekin dish covered loosely with foil works great and I prefer this to wrapping the whole bulb in foil. I like to roast a head of garlic and add it to butternut squash soup.

I also found that slicing strong greens in very thin strips or chopped in very small pieces, (like kale), eliminates the need for a preboil to take away their strong flavor. Sauteed with garlic is very good.

Collards, traditionally cooked (to death) for a very long time are actually delicious sliced in thin ribbons and sauteed with garlic and olive oil. Cooks up very quickly.

Before BTD, I used to love the combination of roasted and cauliflower with red potatoes and chives. Might work for a type B.

Another favorite: roasted butternut squash and red onion, after roasting, add baby spinach and stir until wilted and add cranberries. Really yummy! I also love using the bottom of a roasting pan for roasting veggies. Fits lots of veggies and the low sides allow for proper air circulation to help with roasting.

I love veggies! Could go on and on..................


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cajun
Friday, December 30, 2011, 6:07am Report to Moderator Report to Moderator

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Chloe, warm peas on tuna salad sounds really good to me! I remember eating a tuna, peas and noodles hot dish as a kid.

I always roast fresh broccoli and asparagus in the oven, on an evoo drizzled baking sheet with more evoo over the veggies along with garlic, sea salt and a sprinkle of parmesan cheese.


 Ao  ISFJ   Taster   Rh+  

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Saturday, December 31, 2011, 1:39am Report to Moderator Report to Moderator

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I do green chips in the lowest setting on my oven which I think is 170.  They're not technically raw at that point, but we still eat them.  All the children love them.

We do vegetables in a variety of ways.  We especially love steamed "California mix" (broccoli, cauliflower, carrots) with sea salt and lemon juice.  

In soup, because the kids don't like chunks of things, I put it all in the blender first: onions, garlic and celery in water all blended up.  Then I dump that into the turkey/rice soup and it makes the flavor very rich and complicated.  Of course I add lemon juice too, for brightness.

I eat nearly all my veggies raw.  I mostly juice them, but I do eat salad with odds and ends chopped up on top.  But mostly I juice.


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Possum
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Is it safe to eat pumpkin slightly crunchy? There have been times I have shredded it too late into an almost cooked dish & have eaten it before it has fully lost its crunch... I don't mind it that way - it is how I like my carrots too, but just wondered if it safe to do...
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jayneeo
Saturday, December 31, 2011, 3:14am Report to Moderator Report to Moderator

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I'm guessing it's fine, Possum! It's just a squash....
So this a fun thread....let's see, what do I love? well, mushrooms...
OK, speaking of tuna (not a veg, I know) I made a tuna melt in toaster oven....tuna salad on top of a portabella mushroom with a few cubes of mozzarella....mmmmm.
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Spring
Saturday, December 31, 2011, 4:51am Report to Moderator Report to Moderator

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Collards, traditionally cooked (to death) for a very long time are actually delicious sliced in thin ribbons and sauteed with garlic and olive oil. Cooks up very quickly. ..W_Foodie

I love bok choy done this way. I could eat a whole pan of it!!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Drea
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I'll often eat the whole head of greens when cooked in Wholefoodie's fashion...


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Possum
Saturday, December 31, 2011, 6:26am Report to Moderator Report to Moderator

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Quoted from Possum
Is it safe to eat pumpkin slightly crunchy? There have been times I have shredded it too late into an almost cooked dish & have eaten it before it has fully lost its crunch... I don't mind it that way - it is how I like my carrots too, but just wondered if it safe to do...

Quoted from jayneeo
I'm guessing it's fine, Possum!
Thanks

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JJR
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I also have to say, I really enjoy some boiled veggies too.  I boil carrots quite a bit and I think they're great that way.  I know they don't have as much nutrients as when you cook them a different way, but I really don't care.  I'm sure I'm getting something from it.  Plus, you can save the water and make broth out of it.  I love boiled peas.  Those I just usually give a quick boil.  Minute or two.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Wholefoodie
Saturday, December 31, 2011, 12:34pm Report to Moderator Report to Moderator

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Quoted Text
I love bok choy done this way. I could eat a whole pan of it!!


Just made it this way last night with chopped garlic and ginger and a splash of soy. I was able to get the last of local greens. Delish.

Quoted Text
I'll often eat the whole head of greens when cooked in Wholefoodie's fashion...


Oh yeah! No problem eating the whole bunch either.

About eating pumpkin raw, why not? I love testing everything raw before I cook it. Amazing how the flavors change, each with their own unique taste. Like the contrast of turnips when the bite is tamed through cooking but it's good to know what it tastes like raw. When I cut up sweet potatoes into fries I am always munching on them! Very good. I also like the taste of raw butternut squash.



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JJR
Saturday, December 31, 2011, 4:27pm Report to Moderator Report to Moderator

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Oh my.  I wouldn't think they would digest very easily.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Spring
Saturday, December 31, 2011, 5:37pm Report to Moderator Report to Moderator

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Quoted from JJR
Oh my.  I wouldn't think they would digest very easily.

My husband found out that he couldn't eat raw, yellow squash the hard way. We were freezing a big pan of it and while slicing it, he kept eating it the entire time. But oh, boy, did he ever get sick but didn't realize that the squash was to blame. A few weeks later, we were doing the same thing again - he was eating along with slicing and got really sick this time - he was green by the next morning. Vomited all night. No more raw squash for him. Back then they were serving it raw on salad bars and I never had a problem with it, but after his episode I never ate it raw again.



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Spring
Saturday, December 31, 2011, 5:42pm Report to Moderator Report to Moderator

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Quoted from Spring
Collards, traditionally cooked (to death) for a very long time are actually delicious sliced in thin ribbons and sauteed with garlic and olive oil. Cooks up very quickly. ..W_Foodie

I love bok choy done this way. I could eat a whole pan of it!!


I made some this way recently and put it in lamb stew. Soooo good!! But you have to put less liquid in the stew or it gets watery. Too much liquid ruins lamb stew for me.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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ruthiegirl
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Another thing I do is make quiche. I use a whole package of spinach or chopped broccolli, 8oz of feta or goat cheese, 5-6 eggs, and some spices: onion powder, garlic powder, salt, cayenne pepper or freshly ground black pepper. I usually use feta with spinach and goat cheese with broccolli, and less salt when I use feta  because it's already salty.

I combine all ingredients in a bowl, then pour into a pie plate that I sprayed with non-stick cooking spray (or pure butter.) Then I bake at 350 degrees F for about an hour.

Once baked, it keeps in the fridge for over a week and is very convenient for quick breakfasts or snacks- especially before or after school. It's a pretty complete meal, with both protein and veggies in it, and just as fast as making eggs or grabbing a container of yogurt.

I also keep washed lettuce in the house for quick salads. I usually buy unwashed lettuce, then wash a lot at once and put back in the fridge, ready to grab and go. I also keep homemade salad dressing in the fridge:  equal parts lemon or lime juice, agave, and olive oil, with spices added. It's good with just "italian seasoning" if I'm too lazy to get creative with spices.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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JJR
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That sounds really good and something I need to do too!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Possum
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Thanks for thoughts about eating pumpkin raw - first it was lightly steamed not raw, & I've never been sick after eating it
Also the first few times I tried eating it this way it was an organic one we were using...Gotta say, happily no reaction either to the one we just started...
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cajun
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Anyone else like to eat red onions raw with some olive oil, lemon? ( pre-BTD I loved it with a little bleu cheese dressing)

I seem to crave red or green onions raw in green salads but really just enjoy eating any onion raw like that. Just wondered if its simply because I love the taste or?
I take vitamin/mineral supps and quercetin plus so I don't think its lack of nutrients. Many people prefer cooked onions but I prefer mine raw.

I plan to try new ways /new veggies to eat in the new year as I usually stick to the same old familiar ones, whether for salads / soups or sides. Soups will be easiest as I do enjoy putting a variety in the pot...great flavor.
Speaking of flavor, its time for ratatouille again..been awhile.


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TJ
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This is nothing fancy, but if you need veggies and you're in a hurry it's great.  Get yourself a glass dish with a glass lid.  Dump in your frozen veggies (I especially like broccoli or the California blend Ribbit mentioned), put on the lid, and microwave for five minutes or so, depending on how much and your microwave's power.  Voila, quick and easy steamed vegetables.
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Spazcat
Wednesday, January 4, 2012, 3:13am Report to Moderator Report to Moderator

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Quoted from cajun
Anyone else like to eat red onions raw with some olive oil, lemon? ( pre-BTD I loved it with a little bleu cheese dressing)

I seem to crave red or green onions raw in green salads but really just enjoy eating any onion raw like that. Just wondered if its simply because I love the taste or?
I take vitamin/mineral supps and quercetin plus so I don't think its lack of nutrients. Many people prefer cooked onions but I prefer mine raw.


I loooove raw onions and have been quite the onion addict since I started ER.  I go through tons of them and was very fortunate to get a nice variety in my fall CSA this year!  It does seem a bit like a craving 'cause if I forget to put them on my salad it's just not right.  

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Spazcat
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Quoted from ruthiegirl

This time of year, I made sweet potato latkes. Bake whole sweet potatoes, cool and peel, then add eggs and spices (onion, garlic, salt) and maybe a little rice flour (optional) and fry in olive oil.


I did this too this year!  They were fantastic, better than with regular potatoes, I think.  I grated mine raw, mixed in egg, spices, and grated onion, and a bit of arrowroot.  Fried in coconut oil (SF on my Swami).
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cajun
Wednesday, January 4, 2012, 3:39am Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,425
Gender: Female
Location: Southern California
Age: 62
I hear you Spazcat! Just not salad without those onions!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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Lin
Wednesday, January 4, 2012, 2:03pm Report to Moderator Report to Moderator

A+ Secretor, INFP
Ee Dan
Posts: 826
Gender: Female
Location: Maryland US
Age: 59
Chloe,
Thanks for starting this link.
Love all the good ideas everyone has.
I'm going food shopping today and will be experimenting with some of these ideas, especially roasting the veggies!
I have been a bit boring, using the steaming and boiling methods, and sometimes quick fry with olive oil.  
I do make soups also, using a variety of veggies, Onion/Garlic, parsnips, carrots, green beans and also often add some wakame for the iodine I think I just discovered I'm short on.
Ruthie,
love that quiche idea, another one I'll try.
Lin


Gluten/Casein and Yeast sensitivity.
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  A thread to discuss cooking/eating vegetables

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