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/kitchen/ - tasty morsels & delights

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File: 1488791531914.jpg (74.16 KB, 562x446, _20170305_194052.JPG)

 No.232

A thread for all things vegetable!

What's your favourite vegetable?
What are your favourite veg recipes?
Any vegetarian rolls in the house? Share the things that make veg life comfy!

 No.233

Veggies are cool. It will sound banal, but I love potatoes most. Filling, neutral, cheap and with at least one hundred billion trillions of recipes. Out of this many my favourite is baked potatoes, though there is a little secret - boiling them before baking and turning oven fan in last 10 minutes. Turns out very soft, juicy and with delicious roasted look.
Beside that, I like onion+carrot fried on drop of oil and stewed. Along with spices and a dash of dill it makes a great additive to other veg dishes (mix with mashed potatoes!) or any poultry (stewed chicken) or meat. I also recommend salting it good to balance out sweet carrot flavour. It is easy on stomach too!
I tried to abstain from meat in December. I see the appeal on positive effects on health and I hope to try a short period again soon. Sadly I cannot abstain from meat entirely or for long because of family cooking.
Speaking of comfy, I think soups are where comfy at - nothing like a bowl of hot soup spreading it's spicy aroma all across your place as you return from a walk in cold weather; it warms both body and spirit. Cooking is trivial. Just pick vegs you love, cut, boil and add spices* and that's it. Can consume with noodles, rice, toasts or as is. What do you think, sushi rolls?

* - laurus, dill, garlic, parsley and pepper are obligatory

 No.234

When I make chicken noodles at home, I like to use sweet red and green peppers, cooking onions and mushrooms (soft cap simple ones). What else could I try?
I used to like to add beansprouts but the problem is that they go off so soon I can't really have them at home? Is there a way to make them last longer?

 No.236

>>233
I have to agree, a good soup is maximum comfy, and I like the sound of onion and carrot.
I sometimes fry up some onion and sliced mushrooms with a bit of parsley as a quick addon to other dishes, I think it goes particularly well with creamy pasta dishes.
I've never tried boiling a potato before baking, do you boil them with the skin on?

>>234
I usually throw some chopped cabbage in with my noodles, but that's mostly because it's cheap, I don't think it adds much flavour.
As for the sprouts, have you tried freezing them? I didn't know you could until recently, the trick is to boil them for a couple of minutes then freeze them straight away, otherwise they come out soggy and brown.

I absolutely love veggie fajitas (OP's picture?) too. I used to make them with chicken, but over time I started using less chicken and more veg until eventually I just left the chicken out entirely.
Peppers, Onion, Mushrooms, garlic and a bit of spice all fried together so the flavours mix. Cooks in 20 minutes, dump it in a wrap with your favourite toppings and you're done.

 No.240

Sometimes I eat raw cabbage as a snack. Its actually pretty nice.

 No.241

>>236
Onions and mushrooms is great addon. Adding a bit of cream makes it a great sauce for rice and pasta.

> I've never tried boiling a potato before baking, do you boil them with the skin on?

Sometimes yes - it depends on potatoes. If they are "young" (fresh local harvest) I boil, bake and eat with skin, for other cases I prefer to peel them.
Before baking you can crash them slightly or cut in quarters, whichever you prefer.

I think I'll try fajitas soon. What spices do you recommend?

 No.243

>>241
I usually use about a level teaspoon of chilli powder, 3/4 of cumin and half of paprika and salt. Swapping the paprika and chilli for cayenne pepper comes out pretty similar too.
I usually cook the peppers and onions for for about 3 minutes before putting the rest in, but make sure you mix everything up well when you put the spices in, I find they stick to the pan really easily at first.

>>240
I've never really tried raw cabbage might give it a go, although I have seen loads of recipes for spiced or picked cabbage that I'd like to try

 No.330

>>240
I'm not sure if it was me, who wrote this, but just in case I meant salad. Raw cabbage sounds not like the highlight of a day.

My favorite vegetable is probably garlic. Maybe that is why nobody wants to spend time with me.

 No.336

I make rice and put soy sauce on it when im hungry (´・ω・`)

 No.337

File: 1499426446003.jpg (387.42 KB, 600x900, output.jpg)

>>241
when you say baked potatoes do you mean things that look like this

 No.338

File: 1499426467009.jpg (87.96 KB, 768x512, output2.jpg)

>>337
or like this?

 No.339

>>338
This second pic looks almost exactly how it turns out. I also turn on the fan in the oven during the last 10-15 minutes to get that delicious golden crust.

 No.349

>>339
for future reference those are usually known as roast potatoes
I agree though, parboiling them helps keep the insides soft and the outsides crispy

 No.523

File: 1547481179421.png (616.94 KB, 1125x796, Culinary Techniques - Octo….png)

For those interessed in growing their own and live in the northen hemisphere; i don't ;_;.

 No.532

Spinach is such a nice leaf

 No.619

im a vegetarian ! there's lots of delicious meals i like to make that don't use meat, like stir fry and curry especially. tofu works well if you need the protein ! if money is tight, i recommend chili or pasta. you can get pasta noodles and premade sauce for dirt cheap, and chili uses mostly cheap canned food but still tastes delicious ! bonus tip, add some macaroni to ur chili to vastly increase the amount of food for super cheap :)

 No.622

File: 1577742249791.jpg (161.61 KB, 1280x720, bbqeggplant.jpg)

>>336
For a step up try rice and lao gan ma chili crisp (buy it at your local asian grocery).

>>232
Recently I've been cooking a lot of eggplant. I like the long, Japanese/Chinese ones a lot better than the globe eggplants I get in usual supermarkets. There's this spicy eggplant dish I had once in China, I'm trying to make it at home.

 No.623

Are all vegetables fine to eat raw? Most of the time I fry them because it tastes better but I wonder if I should stop. From what I've read it seems like it's worse for your health

 No.628

Whats the best way cook cabbage? Sometimes I'll pick one up but I never know what to di with it. I could just be cooking it wrong but it aleays comes out tasting too raw. Also, how are rutabagas? I see them at the store and they look cheap but I've never cooked one. From cooking online, they tend to be cooked mashed or fried. Are they like a potato then?

 No.629

>>623
in general the more you cook a vegetable the more nutrients get destroyed. During world war 2 the british government had a lot of propaganda to try and get people to stop boiling the shit out of their vegetables. Raw is not always better (raw brocoli tastes like shit for example) but most won't harm you. If you want to cook them try baking them for a short time instead of frying, or if you really need to fry, use a healthy oil like olive oil and only fry it a short time so it's still crunchy. They taste better that way anyway. Remember to season your veg so it's not flavourless.

 No.630

>>623
most vegetables are fine raw, except for stuff like potatoes that'll fuck up your digestive tract. Brassicas can apparently fuck up your thyroid if you eat them raw, but you have to literally have them at every meal.

 No.665

They're one of those stereotypically gross foods but I actually really love brussel sprouts. Especially roasted with other veggies, nuts, or bacon. As someone who doesn't really like veggies, they just taste heartier than other vegetables

 No.672

I've been eating a lot more cabbage lately, I like the texture and how it can absorb the flavours of whatever you add it to, similar to how broccoli (another vegetable I like) absorbs flavours.

 No.673

>>628
Cabbages can be good boiled with e.g. pork meatballs if you make them by hand. Very cheap and if you drop tofu and some ginger in there too you basically have an entire meal for dirt cheap. You can also stirfry them either straight with oyster sauce, with chili peppers, or with rice vinegar because you can stirfry pretty much any leafy vegetable with that formula.

 No.674

Cabbage goes good in soups/stews too

 No.675

>>673
Looked up a video recipe of that soup and it unlocked some distant memory of mine. I swear I had something like that when I was a kid. I'm going to try that out, thanks for the tips.

 No.676

>>675
It's a pretty basic friendly lady Sinosphere peasant soup so yeah. Remember that nothing in the soup 'goes bad' if you overcook it so don't worry too much on timing as long as you don't leave it in there for like an hour. If you want tips on the meatballs I can give you some too.

 No.677

Made more cabbage stew today lads, fuck I love cabbage.

 No.690

>>677
if u love cabbage so much why dont you marry it



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