Sandbox thread for cooking, nutrition nazis, your fucking lunch, etc.

i bet they're gonna LOVE THAT

I'm sure! I will also love that, every second of it remembering when I was forced to stay at the table with a quarter-cup of peas on my plate long after everyone else had gone off to play.

nobody in my family ever seems to want to eat as many cruciferous greens as i do (which is admittedly a lot/more than usual).

I only ever want to eat kale now idk why

i will never tire of brussle sprouts; you don't need to gussy em up w/fat either as long as they're cooked slow

My parents need a good setting-to about their nutrition iirc, and no one else is going to do it.

― OH GNUS (Pyth), Monday, December 12, 2011 3:17 PM (1 hour ago) Bookmark Permalink

i bet they're gonna LOVE THAT

― league of women voters, Monday, December 12, 2011 3:25 PM (1 hour ago) Bookmark Permalink

I'm sure! I will also love that, every second of it remembering when I was forced to stay at the table with a quarter-cup of peas on my plate long after everyone else had gone off to play.

delicious irony

my grandmother apparently boiled her brussels sprouts until they were grey, so there has always a ban on them in my mom's house. i can't say that i blame her. i'm glad they were not ruined for me as a child because they are one of my top 5 veg now easily.

acc. to my dad, his mother boiled everything until it was grey. she was a nutritionist! she actually met my grandpa when he was recovering from getting his appendix out in the hospital.

well it would make sense if she drank the pot likker afterwards

one thing i've never really come around to is regular broccoli...i love broccoli rabe, chinese broccoli and cauliflower but i just have never learned to love it. i think the answer may be lots of garlic and lemon.

garlic needs to be stir-fried and/or roasted, must retain the crunchy mouthfeel. also it improves immeasurably with SALT. steaming/blanching broccoli is so sad

so bored w/broccoli. even broccolini is better, tastes a little sweeter. regular broccoli steamed is like soft wood.

thanks, l, i am going to make a modified version of that with what i have on hand tonight (potatoes and kale instead of sweet potatoes and chard).

I only ever want to eat kale now idk why
this!!!

Garlic, chilli, salt and a little butter will zing brocooli right up.

Nnnoo, I like broccoli! With sauces of some kind, though. In a sauce or in a pasta or with enough garlic, lemon, and olive oil. It does need something.

dayo is correct. Broccoli roasted with salt, pepper, oil? Optional cumin? It's fast and perfect. I do it in a toaster oven set to broil. There's something magical about those florets when you catch them just as they turn brown.

roasted broccoli! that is a good idea

tonight (because tonight is my book club (club of 2, myself included) for which i make dinner), i made fish curry with coconut milk and added swiss chard, cooked on low for a while which made the chard taste not bitter and entirely like fish curry. with basmati rice. so good.

i have kale and more chard in the fridge :)

california apricots > turkish apricots

Broccoli is good in a stir-fry, where the florets soak up lots of tasty sauce.

Favorite broccoli method: blanch/steam in a covered frying pan for a minute or two, drain water leaving broccoli behind, add a bit of olive oil so it doesn't scorch, toss in onion/garlic/sambal oelek and stir-fry until onion is done, finish with kecap manis (sweet soy), toss to coat.

I made a chicken, cider and leek casserole last night but there was way too much of the liquid/veg sauce type stuff for the meat, so today I had the leftover sauce as a kind of soup with applewood bacon thrown in and damn if it isn't the tastiest lunch I've had in ages!

made ginger muffins using ground flax plus water as egg sub, holy hell that stuff doesn't not mess around

everytime I try to look at a recipe on allrecipes I get a johnsonville tortilla recipe or something. what gives?

I'm trying to think of how broccoli could be bad.

Made satsivi chicken, my favourite ever food, for a work potluck (sauce: stock, walnuts, onions, garlic, eggs, coriander/cilantro, spice mix, vinegar). Made three times too much and froze bags.

Ooh, that sounds strange and interesting! What's in the spice mix?

QUESTION: what is the best way to make Chinese bbq pork in an oven?

like the kind you buy from chinatown?

yeah i think so -- the kind that is in wonton soup?

this stuff?

http://www.gog.com.cn/pic/0/10/44/02/10440261_611319.jpg

that looks so good.

this cod with chard and potatoes is simmering now. smells great. i'm completely into this building the entire dish within one pot thing!

xp re satsivi: the spice mix is turmeric, coriander, paprika, chilli, cayenne, tarragon, fenugreek, cinnamon.

xpost

that looks better than the cod w/tomato onion & breadcrumbs i just made

Yes! Tell me the best way to make it.

QUESTION: what is the best way to make Chinese bbq pork in an oven?

Use some fatty pork shoulder, or belly if you can afford it. Couple, three pounds maybe.

Cut pork v. thin, 1/8th inch, across the grain.

Make a marinade of honey, rice wine vinegar, dark soy sauce, hoisin, five spice powder and split it in half. It'll be a nice deep maroon from the soy, but if you want it a silly degree of red, add a little food dye. Marinate the pork in half of it, preferably overnight. Reserve the rest.

Heat the oven to 300, Put the pork in a single layer on a roasting rack over a foil-lined pan. Flip the pork and brush with the reserved marinade every 10-12 minutes for about an hour.

Now you're talkin, thanks!

you want it a little dark + carmelized at the edges, darker than you might think

Yes! Tell me the best way to make it.

― league of women voters, Thursday, December 15, 2011 8:17 PM (1 minute ago) Bookmark

hah I've never made it, I just buy it from the supermarket pre-made.

remy's recipe looks nice tho

woah that looks pretty reasonably easy to make. i will try sometime!

the cod was delicious :)

Hi everyone! I'm going to try to make a delicious 4-course meal to impress my new boy + my new roommate. The menu is as follows:

a mind-blowing raw kale salad thing (that is totally easy and I'm going to post the recipe soon and you guys HAVE TO TRY THIS)
some sort of winter squash soup (need a recipe)
one of those gourmet-ass raviolis from Trader Joe's (thinkin goat cheese + sun dried tomato if they have it; it tastes so fancy)
some sort of dessert (no idea what to do here)

does anyone have any squash soup and/or dessert ideas? The kale salad and the ravioli are super simple to make so it's OK if the soup and/or dessert take a bit of effort. I just want it to go w/ the other things and also be totally WOW.

wait so are you not a vegan anymore???

stevie I was disappointed by the goat cheese + sundried tomato one! I like the portabella one tho

RAW TUSCAN KALE SALAD (or just TUSCAN KALE SALAD if yr not feeling bougie-tentious)

1 bunch Lacinato kale (4-5 cups sliced)
2 thin slices country bread
1 garlic clove
1/3 cup basil leaves
1/4 tsp Kosher salt
1/4 cup (or small handful) grated Pecorino cheese
1 Tbsp ex-virg olive oil
1 lemon
1/8 tsp crushed red pep
Freshly ground black pep to taste

1. Pound or mince the garlic (this stupid recipe says use a mortar and pestle so I guess you could do that if you want?). Put it in a small bowl and let it rest for 5 minutes "for its flavor to evolve and its full health benefits to emerge"

2. Wash/dry the kale and basil. Trim the excess stems off the kale (up to the bottom of the leaves). Stack the kale leaves on top of each other, roll them up into a tight tube, and cut the kale into half-inch ribbons (chiffonade). Place the kale in a large bowl and allow it to rest for 5 minutes

3. Juice the lemon (it should be about 1/4 cup). Add the Pecorino, oil, lemon juice, pepper flakes, salt and black pepper (to taste) to the garlic. Whisk to combine.

4. Pour the dressing over the kale and toss very well (the dressing is thick and the kale needs to be tossed a lot to coat the leaves well). Let the salad sit for at least 5 minutes for the flavors to combine

5. Toast the bread until golden brown (this ridiculous lady says to do it under a broiler, 1-2 minutes per side, but you can prob just use a fucking toaster). When cooled, tear the slices into small pieces and coarsely chop

6. Tear the basil leaves into small pieces and finish the salad by sprinkling it with the bread crumbs, torn basil leaves, and a little more Pecorino and olive oil.

TOTES YUM

Ya I gave up vegan like a year a go bro gwtp! Though I sort of didn't really talk about it at all so even like a year later ppl are all OMGWTF YOU BROKE (V)EDGE!!!

squash soup is really easy. do you have an immersion blender?

That is a great menu! Squash soup is great with Indian spicing--curry, garam masala, sambal, all great! Some coconut milk is great, too. And cilantro, always cilantro :)

Oh and I am totally gonna get kale at the farmer's market tomorrow and prepare it a la StevieD!

it's 5.99/lb sirloin day at whole foods! i made my own chopped beef for burgers for the first time. so good!

^^^

dayo you saying it was so good was what inspired me to do it!

:) it's like eating a thousand tiny burgers in one big burger!