| Today's Message | 21-Day Meal Plan | Nutrition Webcasts | Celebrity Tips | Community Forum | Resources |
| New Topic Reply Subscription Options |
Page:
1
|
| Forums: January 2011 Kickstart Forum: New FOODS??? | |||
|
|||
cch22
 Location: New York State Posts: 1000 |
New FOODS??? Posted Tuesday, February 8, 2011 at 8:09 AM HI, me.. yesterday i found mangos.. 2/1.00. not sure if they are ripe. they are soft, a little juicy, Should the meat fall away from the core like a peach? is the meat supposed to be so firm you can slice thru it with a knife? I also have found that i LOVE kale in soup. I am delighted to find that i can get a HUGE bunch for .99. Seems the supply exceeds the demand, which is a good thing for me. Also it keeps pretty well. i never had Kale before the kickstart. I never had a green smoothie either. Mine was ok.. they are not out.. just too many other yummy foods for breakfast... what i did get out of it was a fruit smoothie when i want a snack at night.. satifies, fills me up, and i can sip it to make it last.. I have found a lot of great recipes that don't require eggs to bake with. so how about you? any questions? any finds? any surprises? |
||
|
|||
| Bugsmom
Joined: 09/13/10 Posts: 2072 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 8:55 AM Kale and rainbow chard are the big new foods this kickstart. Last kickstart (Sept 2010) we 'discovered' hummus, and chickpeas in general (we keep a container of cooked chickpeas in the fridge to snack on instead of nuts). Veganomicon has a chickpea quinoa pilaf that is awesome and we serve it up with braised kale (we'll put a splash of soy sauce in with the kale usually). --Deb R |
||
|
|||
| Checochinican
Joined: 01/04/11 Posts: 148 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 1:50 PM I'm learning to use more herbs and spices. Just wish there was a book or even website to guide me. Haven't the foggiest what to use with what. Any tips? |
||
|
|||
| cch22
Location: New York State Posts: 1000 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 1:54 PM The only tip i have about spices is to just start reading recipes, trying different ones and seeing what you like. also to purchase good quality spices when you find the ones you like. THey will make a BIG difference. madagascar vanilla.. a bottle is 8.00 but lasts about a year. spice companies like thespicehouse.com and penzys.com they are almost the same.. the man who started the spice house, sold that company to his childen, and then started penzys. I find thespicehouse has a little bigger selection with some things. |
||
|
|||
| Bugsmom
Joined: 09/13/10 Posts: 2072 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 1:54 PM Checochinican wrote: I'm learning to use more herbs and spices. Just wish there was a book or even website to guide me. Haven't the foggiest what to use with what. Any tips? That's probably my favorite part of Veganomicon - it has a whole section in the front discussing how to cook/use grains, veggies, spices that are included in the book (and which tend to turn up often). It's worth it just for that information. --Deb R |
||
|
|||
| Bugsmom
Joined: 09/13/10 Posts: 2072 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 1:56 PM cch22 wrote: also to purchase good quality spices when you find the ones you like. THey will make a BIG difference. That's what we like about being able to purchase spices from the bulk bins at the food co-op market we shop at. We can buy a tablespoon of something to try (like garam masala) and see if we like it without having a big bottle of something sitting around going stale. It's mostly organic, good quality, stuff and the turnover is reasonable enough that things don't sit for long periods on the shelf. --Deb R |
||
|
|||
| cch22
Location: New York State Posts: 1000 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 2:09 PM oh deb.. i would have said that if we had bulk bins where i live.. the nearest co-op is over an hour away! and the grocery stores around here don't have bulk bins. my sister lives in texas.. very lucky..she can do what you do.. just buy a little.. lots of fresh herbs and spices.. she also grows basil. |
||
|
|||
| Bugsmom
Joined: 09/13/10 Posts: 2072 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 2:17 PM cch22 wrote: oh deb.. i would have said that if we had bulk bins where i live.. the nearest co-op is over an hour away! and the grocery stores around here don't have bulk bins. my sister lives in texas.. very lucky..she can do what you do.. just buy a little.. lots of fresh herbs and spices.. she also grows basil. Yeah - all this snow has me yearning to get the garden started. We've got oregano, thyme, and chives that are perennials and then we get lots of basil seedlings (from a local organic grower). In addition to using it fresh all summer, we make a bunch of pesto (this year we'll have to change the recipe since it usually contains parmesan, shouldn't be that hard, I've seen recipes using other things and no parm) and freeze it in cubes for use the rest of the year. One cube in a can of tomato sauce = pasta sauce, perfectly seasoned; one cube into a recipe of not-cheese sauce (minus the roasted peppers) and voila, alfredo sauce! We'll also dry a lot of the herbs - the 'fast' way, in the oven - because we don't have an appropriate out of the way space to hang-dry them. I'll often pick up one or two of some other herb just to try it out and see if we like it. I love that my 12 yr old can go out to the garden and tell which herbs are which (and he'll pick a bit of chive to nibble while we're out there) - I can hand him the herb shears and a container and ask him to get some oregano or basil or whatever and off he goes. Had him laughing when we were watching one of the earlier episodes of Worst Cooks this season and these adults couldn't tell which of the fresh greens was the basil and which was the parsley! |
||
|
|||
| cch22
Location: New York State Posts: 1000 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 5:09 PM oh deb maybe you can help.. is there a way to make this pesto without all the oil?? and it would give you a winter pesto too! it is an avacado pesto..oh my..it only has 2 oz of basil.. probably could buy that... but the oil stops me. http://vegnews.com/web/articles/page.do?pageId=2170&catId=11 |
||
|
|||
| Bugsmom
Joined: 09/13/10 Posts: 2072 |
RE: New FOODS??? Posted Tuesday, February 8, 2011 at 7:48 PM cch22 wrote: oh deb maybe you can help.. is there a way to make this pesto without all the oil?? and it would give you a winter pesto too! it is an avacado pesto..oh my..it only has 2 oz of basil.. probably could buy that... but the oil stops me. http://vegnews.com/web/articles/page.do?pageId=2170&catId=11 (avocado is also high in fats, BTW, and not all that cheap up north here summer or winter) I haven't (yet) looked at that recipe but there's sort of a trade off with pesto. Most recipes call for lots of oil HOWEVER you only use a small amount of pesto at one time. So, while a recipe may call for 1/4 cup or more of oil, you only use maybe a tablespoon of the finished pesto (which is mostly herbs, pine nuts, and parmesan or parm-sub). For example, I just did a quick look up for any old pesto recipe. Found one that uses 1/2 cup oil - gee sounds like a lot. But, it makes 1 cup of pesto. We only use about a tablespoon of pesto in recipes like pasta sauce or alfredo-like sauce. 16 tablespoons per cup, so divide 1/2 cup by 16 would be 4 oz/16 portions or 1/4 oz per serving - and that makes enough pasta sauce for 4 to 6 people. Yes, if you make a cup of pesto and slather it on toast and eat it all, that's a LOT of oil. If you use it as a seasoning, it's not all that much. And, too, it's not every day or multiple times per day - pasta sauce (for pasta, pizza, etc) is maybe once a week, if that. All in all, it's not a huge amount in the scheme of things. --Deb R |
||
|
|||
| cathyb
Joined: 09/13/10 Posts: 149 |
RE: New FOODS??? Posted Wednesday, February 9, 2011 at 12:07 AM The last time I made pesto, I used an oil substitute from Bryanna Clark Grogan. 1 cup cold water mixed with 2t arrowroot powder (or cornstarch), cook til thickened. I used it for a pasta dish from Veganomicon that called for a whole batch. It turned out fine for this use. The pesto recipe called for nuts, but I left those out too. |
||
|
|||
| cch22
Location: New York State Posts: 1000 |
RE: New FOODS??? Posted Wednesday, February 9, 2011 at 7:17 AM thank you!! |
||
|
|||
| Checochinican
Joined: 01/04/11 Posts: 148 |
RE: New FOODS??? Posted Wednesday, February 9, 2011 at 10:42 AM Bugsmom wrote: That's probably my favorite part of Veganomicon - it has a whole section in the front discussing how to cook/use grains, veggies, spices that are included in the book (and which tend to turn up often). It's worth it just for that information. --Deb R Thanks, Deb. Just what I wanted. Just ordered it. Sharon |
||
|
|||
| cch22
Location: New York State Posts: 1000 |
RE: New FOODS??? Posted Thursday, February 10, 2011 at 6:10 PM just an update on that avacado sauce.. i posted it to my facebook page...someone actually made it... here is what they said...it makes me want to try it even more! "cynthia, the pesto is awesome.....i licked the inside of the blender till there wasn't a speck left....gotta wait till dinner though to try it over pasta....it was so easy....i did it with half oil and half water and arrowroot powder...it is very rich...very pretty green color....i can't wait till dinner....terry" |
||
|
|||
| New Topic Reply Subscription Options |
Page:
1
|
| Subscription Options |
| Subscription options are available after you log in. |
There are 63 active user sessions right now.
Registered Users Online:
veganer
|
home | contact us | about us | support us | full disclaimer | privacy policy PCRM Physicians Committee for Responsible Medicine |