19 February 2016

Fragment Friday - Veggie Tales

Shakshuka with feta, spinach, onions, tomatoes, peppers, spices and eggs.



I love cauliflower, but there is only so many times you can eat cauliflower and broccoli before your taste buds revolt. I'm in search of other vegetables I can eat in vegetable poor Wyoming. Frozen spinach, green beans and peas have all taken a turn. I'm desperately buying zucchini and summer squash to sauté in olive oil, but the specimens are puny this time of year. What vegetables am I missing out on that I might be able to find in the local grocery? And if found, what can I do with them?

I had a wonderful vegetable lasagna the other day, stuffed with squashes. What other veggies can you make in a lasagna? A quiche? Can mushrooms be the star of the show? Eyeing a mushroom and onion tort recipe, I'd have to go with baby Bella mushrooms. What are some of your mushroom favorites?

Let's talk sweet potatoes. I love them. But I mostly eat them baked with butter, salt and pepper. What else should I be doing to them? Scott made a killer mashed sweet potato recipe for me. I'm wanting to think outside of the box, since most of my veggies I eat are trapped in Tried and True land.

Regular white potatoes fried in duck fat is a staple at our house. Potato soup? With cream or without? I'm trying to keep things vegetarian, but I still can't say no to a bit of crispy bacon with vegetables.

I'm still on the fence about kale. I tried eating it in salad and it was just okay. I put it in my smoothie. Blech. Not a fan. Does it ever sauté down into something edible? I grew up with Swiss chard, but I hardly ever see it in stores here. Cabbage? I like it. Still trying to conquer roasted green cabbage, have made sautéed red cabbage with apples, tossed it in salads, slaws, fermented it into sauerkraut. What else can be done with cabbage?

What other vegetables should I be eating, and how to prepare them? Enlighten me, O Wise Readers…

Baked Shakshuka serving with just set egg.

14 comments:

Oonah said...

Leeks are good braised or in cheese sauce or in potato soup. Mushroom pate -- you can have my recipe -- remind me. Cabbage leaves stuffed? You can use almost any stuffing you fancy -- hazelnut, pork, sausagemeat or apple and bacon. Try a green bean, feta, smokey bacon, tomato and olive salad dressed with a little vinaigrette. Also you can make a lovely curry with cauli and chickpeas and I like sweet potato wedges like thick chips done in the oven.

Kathleen Cassen Mickelson said...

That Shakshuka looks really good! I love Brussels sprouts prepared by first melting butter together with olive oil (equal parts), then sautéing a halved clove of garlic in the butter-oil till it smells nutty. Take out said garlic, put in halved sprouts, cut side down, lower heat, cover, cook for 15-20 minutes. Add salt. Eat. Revel in the gloriousness that Brussels sprouts can sometimes bring. I also have a curried vegetable recipe here somewhere; I'll try and remember to send it. And I shred zucchini into chunky spaghetti sauce to make a vegetarian lasagne that is really simple. I have a bunch of vegetarian recipes you might like that could probably be completed in the vegetable-challenged state of Wyoming! We should Skype.

Constance Brewer said...

Oonah,
I love leeks in most recipes. I would love a mushroom pate recipe! My mom used to stuff cabbage leaves with a hamburger and rice mixture and simmer them in sauce. Haven't tried the cauliflower in a curry yet, although I know it's popular that way. Thanks for all the ideas!

Constance Brewer said...

Kath,
Hee, your Brussels Sprouts recipe is the way I like to saute my veggies. Problem here is good sprouts. Most are too big and woody. May have to resort to frozen. And we just started using Himalayan pink salt - lovely on vegetables. And popcorn. I would love any vegetable lasagna recipes. Yep, we need to Skype!

Split Pea Traveler said...

HA HA HA! I am going through the same thing here in West Yellowstone. Veggies and sushi. I craved sushi so badly the other day, I drove four hours round trip to get it. That's how desperate I was. I'm also really craving a peach. I wonder how far I'd have to go to get that...

Constance Brewer said...

Lisa, some good sushi in Gillette if you make it over this way. Hope you're staying warm! What kinds of wildlife have you been seeing?

Split Pea Traveler said...

Good to know, thanks! The next time my craving hits, I might just head that way. The wildlife has been amazing- bison, eagles, trumpeter swans, coyotes, foxes, elk, bighorn sheep, muskrats, cutthroat trout, and moose, including a baby and mama. I feel the spring birds are making their way here, but no sign of them yet. How about you?

Constance Brewer said...

See any wolves? We've sighted a robin already, so maybe he knows something we don't? Or maybe we'll get snow in April. Never know. Corgis are not shedding their double coat yet, so I think there is more winter on the way. :)

Split Pea Traveler said...

I haven't seen any wolves since October. We're heading back into Yellowstone NP on Tuesday, so maybe we'll get lucky. I hear a bear or two have woken up as well. I'll let you know if I see any signs of spring. Enjoy your day!

Carla said...

Spinach or chard (either is fine) works well in a lasagne. My recipe is here. Leeks could probably also be used instead of chard - I sometimes use a mix of leeks and chard, although I haven't tried it with just leeks.

I see Oonah suggested stuffed cabbage leaves. There are lots of stuffing variants; I've posted a recipe for a minced lamb and rice stuffing.

You can also stir-fry shredded green cabbage.

Hope this is some help. Good luck!

Constance Brewer said...

Lisa - Let me know how it goes! and what you see. :)

Constance Brewer said...

Carla - I plan on trying a squash and mushroom one Sunday, but I do love spinach. Will certainly take note of your recipe. It sounds wonderful!
Scott would like the minced lamb and rice stuffed cabbage leaves. He's getting used to cabbage, I made Cole slaw today. I like the stir fried cabbage idea.

Lisa Goyne said...

We had a great trip through the park yesterday - 130 miles on the snowmobiles! The highlight of our day was seeing a grizzly bear (one of the first of the season spotted!) eat and sleep on a bison carcass in the middle of the Yellowstone River. It sleeping on the carcass was odd to me, but I guess if I hadn't eaten in four months, I wouldn't be giving up a free meal either!

Constance Brewer said...

Lisa - So cool you saw a bear! And I'm trying to imagine 130 miles on a snowmobile. Didn't you freeze? Where next on your great adventure?