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Vegetables. [Nov. 10th, 2008|01:47 pm]
Kake

It's cooking day and at nearly 2pm I'm still short of inspiration. Not even del.icio.us/kake_food is helping.

I've got butternut squash, hokkaido squash, romanesque cauliflower, a red pepper, red onions, sweet potatoes, carrots, courgettes, purple kohlrabi, a couple of normal potatoes, and some large flat mushrooms:

(The photo links through to larger sizes and annotations.)

Any ideas? NB "stew" is the default plan, so no need to suggest stew unless you have an absolutely wonderful recipe/combination that I wouldn't have thought up on my own. Similarly, roasted vegetables are also a default. Important: things I make need to be able to go in the fridge and survive reheating.

Other things I have: half a head of celery, some limes, fresh basil, fresh mint, fresh thyme, fresh rosemary, single cream, plain yoghurt, cheddar cheese, tofu, many kinds of beans and grains, many dried herbs and spices.

LinkReply

Comments:
[User Picture]From: techiebabe
2008-11-10 02:08 pm (UTC)
Ooh, this is like ready-steady-cook!

I would do the obvious things;
* Cauliflower cheese with the cauli, cream and cheddar (making a roux then adding the cream, maybe a little water, and the cheese)
* Roast veg with the sweet potato, onions, a single potato, carrots, courgettes and if you like it, pepper too. Serve that with savoury couscous, and a little balsamic over the cooked veg.
* Garlic mushrooms (if you like garlic mushrooms and have garlic) - or if you have any toast, chop them up and fry them with onions and a little sugar, add a dash of balsamic, serve on toast with all the juices poured over.
* Squash risotto - make a nice simple risotto and stir in a little of the cream and the cheddar, then add some cooked squash when it's nearly done.

I make cauli cheese, roast veg and couscous, and risotto very often, and they all reheat fine. The mushrooms on toast might reheat ok if you kept them with all the juices in a tub (and made the toast fresh, of course).

Hope that helps with some ideas!
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[User Picture]From: nou
2008-11-10 04:20 pm (UTC)
Cauliflower cheese is assembled and ready to go in the oven! I put finely-chopped green onion tops, mustard, and garlic in the cheese sauce as well.
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[User Picture]From: valkyriekaren
2008-11-10 02:10 pm (UTC)
I'm on a big Middle Eastern food kick at the moment, and the flavours seem to go well with things like squash, sweet potatoes, peppers and courgette. You could try something based on this: http://www.tastebook.com/recipes/614214-Moroccan-Squash-Tagine
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[User Picture]From: nou
2008-11-10 02:27 pm (UTC)
Good idea, thanks! It's on the go right now, with chickpeas but no fava beans. It's a particularly good suggestion because Bob and doop like more chilli heat than I do, and I have a jar of harissa in the cupboard so they can add it to taste.

Edited at 2008-11-10 02:28 pm (UTC)
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[User Picture]From: catsgomiaow
2008-11-10 02:38 pm (UTC)
SOOOOOOOUP! I have been making LOADS of butternut squish soup with red lentils, chili and smoked paprika recently. I think this'd work well with sweet potatoes too...

The other night I made patatas bravas with chinese 5-spice instead of the usual spices, it went really well with salmon/tofy teriyaki.
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[User Picture]From: nou
2008-11-10 03:25 pm (UTC)
The soup is on!
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[User Picture]From: gfrancie
2008-11-10 02:45 pm (UTC)
It sounds like you have a recipe you are rocking so I won't suggest anything. But I like the look of that picture. Really beautiful.
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[User Picture]From: nou
2008-11-10 02:52 pm (UTC)
Thank you! I will be making more than one thing though...
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[User Picture]From: gfrancie
2008-11-10 03:22 pm (UTC)
do you have eggs? I would say make a tian. But that is often my answer for bits and pieces of veg.
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[User Picture]From: nou
2008-11-10 04:21 pm (UTC)
I always try to have eggs on hand on a Monday in case I need to make a tian. I think I will do just that.
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[User Picture]From: gfrancie
2008-11-10 04:22 pm (UTC)
All those onions would make for a really good onion soup.
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[User Picture]From: nou
2008-11-10 06:11 pm (UTC)
There are rather fewer onions left now, but onion soup might well happen at some point. I like to put brandy in it as well as red wine.
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[User Picture]From: amuchmoreexotic
2008-11-10 02:48 pm (UTC)
Make a face! Like Archimboldo's Vertumnus.
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[User Picture]From: catsgomiaow
2008-11-10 02:49 pm (UTC)
I agree with this! :D
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[User Picture]From: alan1957
2008-11-10 04:02 pm (UTC)
I third this comment.
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[User Picture]From: nou
2008-11-10 04:31 pm (UTC)
Unfortunately the vegetables are no longer photogenic. I'll see what I can do next week...
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[User Picture]From: kaberett
2008-11-10 04:22 pm (UTC)
Ooh, I was going to write up that sweet potato thing for you, wasn't I?

Sweat onions, garlic, ginger. Add tomatoes, cayenne, sweet-potato-in-chunks. Cook until the sweet potato is almost done; add peanut butter, spinach, coriander (or other herbs to taste). Good with rice and also with bread, mm. I trust that you can alter it to suit your vegetables, if you're still interested in it... :)
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[User Picture]From: nou
2008-11-10 06:13 pm (UTC)
Thank you! I am now basically out of vegetables, but will keep a note of this for next time.
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[User Picture]From: lozette
2008-11-10 04:28 pm (UTC)
I made sweet potato, butternut squash and red lentil soup a while ago (with sage and smokey bacon) and it was lovely.

I'm going to make butterbean and mushroom chowder later. You'd need to find some tinner butter beans and sweetcorn for that, but maybe you have them in your storecupboard...

Basically, fry onions until softened. Add sliched mushrooms and cubed potatoes and cook until the mushrooms are starting to soften. Then pour on 1pt veggie stock and simmer until the potatoes are cooked. Add 0.5pt milk and a cup of sweetcorn (frozen or canned), and a can of butter beans. Simmer for 5 more minutes. Then add chopped parsley and serve with brown bread. The end result should be a thinnish soup with lots of chunks :-)
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[User Picture]From: nou
2008-11-10 06:14 pm (UTC)
I keep forgetting how nice lentil soup is. The one I made today is tasting gorgeous.

Chowder recipe looks interesting for future use - thanks!
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[User Picture]From: therealdrhyde
2008-11-11 12:57 am (UTC)
Try an Experiment.

How about butternut squash ice cream? No, really. I've never tried it, but I think it at least has a small chance of working.
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[User Picture]From: selki
2008-11-11 02:44 am (UTC)
Gorgeous picture!
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[User Picture]From: eduardoelric
2008-11-17 02:01 pm (UTC)
Ok, this post is great. Recipes and lots of ideas. I need to eat more vegetables. I hardly eat any. It's because I hate washing them and prepping them, but this once a week idea seems great! Btw, how long do your dishes keep? I'm always afraid to keep any vegetable dishes past 2 days.
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[User Picture]From: earwaxandtoejam
2008-11-17 02:18 pm (UTC)
That was me, btw. Logged into the wrong account.
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[User Picture]From: nou
2008-11-17 09:32 pm (UTC)
We eat them until Friday, so four days. Anything that won't get eaten by then should go in the freezer.

Though some things last longer, e.g. sometimes I make pickles.
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