Food Forum Challenge

[Miss Phode]

Re: Food Forum Challenge

I just spent $160 at the grocery store yesterday, so I'm gonna have to wait a week or so before I do this. In the mean time I have to think of a new veggie to try. Beets keep coming to mind, but I am not really interested in beets.

[not2late]

Re: Food Forum Challenge

The Challenge Rules

1. Pick any veggie from the Induction list. Pick a veggie you've never eaten before or haven't eaten in a long time.

2. Find a recipe or make up a recipe. The recipe doesn't have to be Induction friendly. If it isn't then indicate that it isn't.

3. Try it out.

4. Report back.

The Leek Crisps recipe is here: http://content.hamptonroads.com/stor...5217&ran=28651

It's Induction friendly.

They shrink quite a bit during cooking. I started out with about 6 cups of leeks rings and by the time they were cooked I had about 2 1/2 cups.

[*Emma*]

Re: Food Forum Challenge

See, so i'm finding it from you, post it!

Thanks Megs!

I love beets, but i dont know how you'd incorporate them into a recipe, i just like them on a salad.

[sallyseachange]

Re: Food Forum Challenge

Those leek crisps sound good!!

[Atkid]

Re: Food Forum Challenge

I love hearts of palm. Down here in the south we call it "Swamp Cabbage".

It comes canned in the grocery store. I haven't had it canned, but I can only assume as with most vegetables that fresh is much better than the canned. But, at any rate....what we do is start a pan with some cut up bacon and onions. Cook the bacon and the onions together until the onions are translucent. Put the hearts of palm in there (drained) and cook until it is warm (if you're using canned). If, by some chance, you could get your hands on fresh...you cook until the palm gets soft.

I'm salivating just thinking about it. Yum yum.

Some other people add tomatoes to it. I, however, do not like it that way. Too acidic.

Yum, this sounds great. I love hearts of palm but have only eaten them cold in salads. Will have to try this.

[sallyseachange]

Re: Food Forum Challenge

The Challenge Rules

1. Pick any veggie from the Induction list. Pick a veggie you've never eaten before or haven't eaten in a long time. It doesn't have to be Induction friendly, but make sure you say it isn't.

Not sure I quite understand...sorry to be dumb...

Yesterday I saw some dried fava beans (broad beans) and thought of a recipe I wanted to try. Are legumes (not induction friendly, of course) allowed for this challenge?

[Chicklady]

Re: Food Forum Challenge

I think we decided on ANY veggie that you haven't tried, but you must let folks know if it is or isn't induction friendly

[not2late]

Re: Food Forum Challenge

I meant to write that the recipe doesn't have to be Induction friendly. And if it isn't then just label it that way. I'll make corrections in that rules post.

[sallyseachange]

Re: Food Forum Challenge

Gotcha Megs. Tks.

[Chicklady]

Re: Food Forum Challenge

I love hearts of palm. Down here in the south we call it "Swamp Cabbage".

.

Swamp cabbage up here is actually a cabbage sized plant that grows wild in wetlands. Hearts of Palm comes from a real palm tree. Do you guys just call it that, or do you really eat swamp cabbage?

[NavyWife3]

Re: Food Forum Challenge

I found this recipe...though maybe you could change it up to be more adkins friendly


Hearts of palm quiche

Dough:
250g all-purpose flour
1 teaspoon salt
125g butter, cold and diced
1 egg, lightly beaten
1 tablespoon olive oil
1 egg yolk

Filling:
200g hearts of palm, chopped
½ small onion, chopped
2 tablespoons butter
½ teaspoon salt
20g parsley, chopped
100ml cream
4 eggs

Make the crust: in a bowl, combine flour, butter and salt, mixing with your fingertips until crumbly. Add the beaten egg and 1 tablespoon ice water and mix a little more. Knead it a little, wrap in cling film and refrigerate for 20 minutes.

Pre-heat the oven to 190ºC/375ºF. Brush a 24cm quiche pan with removable bottom* with the olive oil and sprinkle with salt and pepper.
On a lightly floured surface, roll out dough and line the pan with it.
Cover it with a circle of baking paper or foil and fill with uncooked beans – the blind baking process.
Bake for 20 minutes. Remove from the oven, remove the beans and the paper/foil and brush the crust with egg yolk. Bake for 5 minutes. Remove again from the oven and brush the crust again with egg yolk. Bake for 10-15 minutes or until golden.
This process will prevent the filling from leaking.
Remove from the oven. Keep the oven temperature at 190ºC/375ºF.

Make the filling: in a large frying pan, heat the butter over high heat. Add the onion and cook until lightly golden. Add the hearts of palm and salt and cook quickly. Remove from heat and add the parsley, mixing well.
In a separate bowl, beat the eggs and add the cream. Mix well. Add this mixture to the hearts of palm and mix.
Fill the baked quiche dough with this mixture and bake in a preheated oven (190ºC/375ºF) until firm.
Unmold and serve immediately.

* I used a regular teflon pan and had no trouble ummolding the quiche.

Serves 10

[Miss Phode]

Re: Food Forum Challenge

For us, swamp cabbage is made from hearts of palm, which comes from a real palm tree.

Swamp cabbage up here is actually a cabbage sized plant that grows wild in wetlands. Hearts of Palm comes from a real palm tree. Do you guys just call it that, or do you really eat swamp cabbage?

[ValidRouge]

Re: Food Forum Challenge

Yep, swamp cabbage is the heart of the palm tree. Specifically the "Cabbage Palm" tree, which is also Florida's state tree.

http://www.sfrc.ufl.edu/4h/Cabbage_palm/cabbpalm.htm

http://www.foodnetwork.com/food/reci..._11876,00.html

[Miss Phode]

Re: Food Forum Challenge

Those are the ugly palms that were in the back yard at my old house. Such a pain to trim.

[Atkid]

Re: Food Forum Challenge

I found this recipe...though maybe you could change it up to be more adkins friendly


Hearts of palm quiche

Dough:
250g all-purpose flour
1 teaspoon salt
125g butter, cold and diced
1 egg, lightly beaten
1 tablespoon olive oil
1 egg yolk

Filling:
200g hearts of palm, chopped
½ small onion, chopped
2 tablespoons butter
½ teaspoon salt
20g parsley, chopped
100ml cream
4 eggs

Make the crust: in a bowl, combine flour, butter and salt, mixing with your fingertips until crumbly. Add the beaten egg and 1 tablespoon ice water and mix a little more. Knead it a little, wrap in cling film and refrigerate for 20 minutes.

Pre-heat the oven to 190ºC/375ºF. Brush a 24cm quiche pan with removable bottom* with the olive oil and sprinkle with salt and pepper.
On a lightly floured surface, roll out dough and line the pan with it.
Cover it with a circle of baking paper or foil and fill with uncooked beans – the blind baking process.
Bake for 20 minutes. Remove from the oven, remove the beans and the paper/foil and brush the crust with egg yolk. Bake for 5 minutes. Remove again from the oven and brush the crust again with egg yolk. Bake for 10-15 minutes or until golden.
This process will prevent the filling from leaking.
Remove from the oven. Keep the oven temperature at 190ºC/375ºF.

Make the filling: in a large frying pan, heat the butter over high heat. Add the onion and cook until lightly golden. Add the hearts of palm and salt and cook quickly. Remove from heat and add the parsley, mixing well.
In a separate bowl, beat the eggs and add the cream. Mix well. Add this mixture to the hearts of palm and mix.
Fill the baked quiche dough with this mixture and bake in a preheated oven (190ºC/375ºF) until firm.
Unmold and serve immediately.

* I used a regular teflon pan and had no trouble ummolding the quiche.

Serves 10

My mouth is watering up just reading this. Yum! Wish I had a can of the hearts of palm in the house. DD,13 and I love to have quiche on the days hubby is at the firehouse for the night.