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Post by Laura_in_FL on Oct 27, 2020 11:07:31 GMT -5
Ouch, paquebot! Hope your soreness subsides quickly.
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Post by paquebot on Oct 27, 2020 12:54:35 GMT -5
Will be a few days before the pain and swelling goes away. Going to try leek and potato soup tonight. If I can't handle it,I can run it through the blender.
Martin
The truth is more important than the facts.
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Deleted
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Post by Deleted on Oct 27, 2020 14:13:26 GMT -5
Hope you feel better quickly. Bad teeth are dangerous.
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Post by paquebot on Oct 27, 2020 22:55:36 GMT -5
Leek and potato soup went well. Then did a small pot of leek, potato, carrot, and rutabaga. Carrots and rutabaga didn't cook down as well as the other two. Managed to get it to the stomach and that's what counts.
Martin
The truth is more important than the facts.
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Deleted
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Post by Deleted on Oct 27, 2020 23:51:48 GMT -5
Since you have a tender mouth right now, either mash the well cooked carrots or there's always the blender, too. Still get the calories and taste, just not the textures.
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Post by Laura_in_FL on Oct 28, 2020 10:23:19 GMT -5
I need to figure out something to do with zucchini all of a sudden. My in-laws' church helped with a Mercy Chefs grocery distribution yesterday and I guess the MC folks brought way too much zucchini with them. My in-laws came home with two big bags of zukes and sent one over to me.
The thing is, none of my kids like zucchini in any form. I will still slip some zuke spears into tomorrow's stir fry, but I bet the kids will just pick them out.
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Post by Laura_in_FL on Oct 28, 2020 10:24:00 GMT -5
I need to figure out something to do with zucchini all of a sudden. My in-laws helped with a Mercy Chefs grocery distribution yesterday and I guess the MC folks brought way too much zucchini with them. My in-laws came home with two big bags of zukes and sent one over to me.
The thing is, none of my kids like zucchini in any form. I will still slip some zuke spears into tomorrow's stir fry, but I bet the kids will just pick them out.
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Post by pepperhead212 on Oct 28, 2020 11:05:06 GMT -5
Maybe zucchini bread? And Julia Child had recipes with shredded zucchini, in which the water is squeezed out, then it would be sautéed with various types of things, sort of like shredded potatoes.
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Post by september on Oct 28, 2020 16:44:04 GMT -5
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Post by Deleted on Oct 28, 2020 19:23:25 GMT -5
You can shred and squeeze ( why does that always sound funny?!!) the zucchini and the make savory fritters, with old bay seasoning to mimic crab cakes. I always added a bit of shredded carrot and onions as well, the carrot is more for color.
Maybe some refrigerator pickles?
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Post by spike on Oct 28, 2020 20:59:56 GMT -5
After nuclear war the world will be populated by roaches and zucchini!! My neighbors, most of which I am related to, have threatened me with bodily harm if I plant zucchini next year We went straight for nutrition for dinner. Have lots of potatoes so we ate french fries!! Then after dinner being the adults we are we ran around with some scissors!
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Post by paquebot on Oct 28, 2020 23:52:52 GMT -5
Zucchini! I have had a garden at this location since 1964. During all that time there has never been a zucchini in it. Don't need to grow any when too many friends are growing them. No plan to change the status quo any time in the future.
Martin
The truth is more important than the facts.
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Deleted
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Post by Deleted on Oct 29, 2020 3:45:19 GMT -5
Tortilla soup the last couple nights, though I really only felt like eating yesterday. Got a whole bowl of it down and it hit the spot.
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Post by Laura_in_FL on Oct 29, 2020 11:02:02 GMT -5
I appreciate the suggestions, but short of lying to the kids about what's in the dish, they aren't touching anything with zucchini. The "eat it or go hungry" threat would be met with "Okay, I'll go hungry."
I'm not in the mood to battle over squash consumption, so I think I'll make a bunch of zoodles and freeze them in small portions for me to use later.
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Post by paquebot on Oct 29, 2020 15:13:04 GMT -5
Don't know if I ever told this forum about my first encounter with zucchini. It was in 1956 in USMC boot camp. There was some kind of dish with tomatoes and zucchini. I looked at it and said that cucumbers were not to be cooked. Someone said that they were not cucumbers but were squash. I countered that I knew what squash looked like and these things are cucumbers, not squash. Didn't care for them that day, still don't! Patty pan, yes, zucchini, no.
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 29, 2020 17:00:53 GMT -5
I still have a few fresh tomatoes so tonight's dinner was BLT's with home made creamy tomato soup.
Last night I used one of my large sweet potatoes and made a sweet potato pie so that will be dessert for later.
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Post by pepperhead212 on Oct 30, 2020 21:33:38 GMT -5
Definitely a soup day today! I soaked 1 lb of kala chana - black chick peas - overnight, then pressure cooked them for 1 hr, and then it slow cooked another 5 hours, along with all of the other ingredients, but those chickpeas are not falling apart at all! I rinsed those cooked chickpeas, and put about 1/3 of them in the fridge for a later salad, and then set the IP on high sauté mode, and cooked a large chopped onion in olive oil, until starting to brown, then turned off, and cooked 2 minced garlic cloves and 2 tb tomato paste, in the heat left in the pot. Then I added 3/4 c pearl barley, 1/2 c masoor dal, 1 oz dried boletus, soaked and minced, 6 c chicken broth, and 2 of the boletus soaking water, 1 tb chopped fresh rosemary, 2 fresh bay leaves, and salt and pepper to taste. I also added a chunk of parmesan rind from the freezer. This was put on slow cooker mode for 4 hours. The mushrooms I washed, and quartered, then steamed them briefly, then cooked the water off. Then added 2 tsp oil, and cooked 7 or 8 min, until browning. I put these in the soup for the last half hour - this way, they don't lose all of their flavor into the soup. Last, I stirred in a quarter cup of chopped parsley, and served it with some grated parmesan. Mushroom, barley, black chickpea, and red lentil soup. by pepperhead212, on Flickr Finished mushroom soup, with a little grated parmesan. by pepperhead212, on Flickr
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Post by paquebot on Oct 30, 2020 23:46:35 GMT -5
Two suppers with both compatible for no lower teeth. First was double-helping of chicken and vegetable soup. Chicken diced small and mostly potatoes for vegetable. Just wasn't enough calories there so brought out leftover venison chili from a week ago. That's one thing that my wife is really good at making. Pantry with lots of canned kidney beans and tomato juice, lots of ground venison and peppers in the freezer, going to request it more often.
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 31, 2020 8:01:53 GMT -5
I made chicken quesadillas and utilized one of my remaining fresh green bell peppers as well as another on my last fresh tomatoes.
Tonight will be BLT's again. We are enjoying the last of summer's bounty as long as we can.
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Post by brownrexx on Nov 1, 2020 7:47:52 GMT -5
I saw a video of making glazed rutabagas so I tried it last night and I liked it but hubby did not. However I didn't expect him to like it since he does not like rutabagas. He did try it though.
I peeled the rutabaga and cut it into small cubes which I boiled with a tbsp of butter added to the water. When the water was almost boiled away and the veggies were soft I sprinkled with sugar and cooked until all liquid was gone. The recipe called for 1 tsp of sugar per rutabaga but I used a bit less. As the final liquid evaporates, the rutabagas are glazed and I liked them.
Supposedly this is how rutabagas are cooked in the south but I don't know if that's true.
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Post by pepperhead212 on Nov 1, 2020 12:05:56 GMT -5
My favorite way of making rutabagas was a Julia Child method, with butter, of course! Simply mashed, with half potatoes, and a bunch of butter. A dish I used to make every time I made her pork ragout - Mom's favorite dish, I would make her for her birthdays way back.
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Post by brownrexx on Nov 1, 2020 12:39:26 GMT -5
pepperhead212 , that sounds good too. I also like them cubed and roasted in the oven. Tonight I cooked a pork tenderloin loin in the oven and roasted unpeeled white and sweet potato cubes and some peeled rutabaga cubes in olive oil. I also made roasted Brussels sprouts which hubby likes but he will not touch the rutabagas. Those are 3 rutabaga cubes in the top, left hand side of the picture. I really liked them this way. It is a cold, dreary day and when I use the oven I like to make multiple items in it. It is a good day for an oven meal. pepperhead212 , did you get ANY rutabagas at all from your crop? Pork tenderloin and roasted veggies by Brownrexx, on Flickr
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Post by paquebot on Nov 1, 2020 23:30:33 GMT -5
Never thought of rutabaga and sugar in the same recipe but sounds great. When I was young, they were only mashed and sometimes alone or mixed with potatoes. Of course, always in vegetable soups or stews. This year I do not have the sweet type but just the turnipy Vyshegorodskya which is great in soup.
Oh yes, what's for supper. It was macaroni and cheese but not from a pre-mix. Mexican and cheddar cheese and onions. Went down real good.
Martin
The truth is more important than the facts.
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tallpines
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Post by tallpines on Nov 2, 2020 22:50:26 GMT -5
My DD makes an excellent zucchini cake!
And ..... there is a recipe out there for zucchini crisp ...... tastes exactly like apple crisp!
I have ground up zucchini and hidden it in meat loaf ....... 😉
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Post by september on Nov 7, 2020 20:30:57 GMT -5
Made oven baked chicken fajitas tonight -- will definitely do this again, so easy, no more standing over the stove stir frying batches of things. Chicken strips, peppers and onions tossed with oil, spices, and a bit of canned rotel type sauce and baked at 400F for about 1/2 hour, serve with warmed tortillas. Yumm!
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solargeek
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Post by solargeek on Nov 7, 2020 22:52:33 GMT -5
I appreciate the suggestions, but short of lying to the kids about what's in the dish, they aren't touching anything with zucchini. The "eat it or go hungry" threat would be met with "Okay, I'll go hungry." I'm not in the mood to battle over squash consumption, so I think I'll make a bunch of zoodles and freeze them in small portions for me to use later. I got a recipe from some other website for the best chocolate zucchini brownies I’ve ever made. I actually made it into more of a cake like dessert because I don’t actually like brownies. Super dark chocolate. Let me know if you need it. It uses up 2 cups of shredded zucchini and four if you double it
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Post by brownrexx on Nov 8, 2020 8:04:42 GMT -5
Was away all day yesterday so we ordered a take out pizza. Have not done that in months so it tasted really good!
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Post by Deleted on Nov 8, 2020 10:43:21 GMT -5
Oddly, I like zucchini in almost all forms, LOL, even simply poached in a vegetable soup. And, Martin, cucumbers are good in many ways, too, even braised, <smile>.
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Post by spike on Nov 8, 2020 17:55:32 GMT -5
I have ground up zucchini and hidden it in meat loaf ....... 😉 I suggest neighbors! NOT in a meat loaf but you can put zucchini on their steps when they aren't looking.
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Post by paquebot on Nov 8, 2020 18:15:41 GMT -5
Meat loaf and sautéed cabbage. Can hardly believe that this was the last package of 2019 ground venison. 13 days from opening day and filling freezers again.
Martin
The truth is more important than the facts.
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