Eat your whole cookie

by S&M

10 Vegetables You Haven’t Been Eating for Dessert (but Should) — Tips from The Kitchn

Like so many of you, I intend to work even more veggies into my meal plan this year. There will be more greens at breakfast and salads aplenty, but I’m also focused on another approach: incorporating vegetables into dessert. …

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143 thoughts on “Eat your whole cookie

  1. Please, for the love of God, step away from the beets and no one has to get hurt.

  2. Note bene: I am not trying to eat greens for breakfast. We’re just trying to up the protein in our breakfasts.

  3. I may only give the kids half a cookie (now that they are bigger I do give them whole cookies) but you will NEVER catch me putting parsnips or sweet potatoes or avocados into cake! Blechhhh.

  4. On greens for breakfast: I actually love sauteed spinach in scrambled eggs with a little feta cheese and pepper. Takes 3 minutes to make and soooo good.

    I’ve had that avocado chocolate pudding. Made by someone who SWORE you couldn’t taste the avocado in it. She was incorrect.

  5. Another breakfast greens idea and a fave in our house = sautéed radishes and radish greens served on sourdough toast.

  6. Re avocado chocolate pudding…WTF?

    Avocados taste good, chocolate pudding tastes good. Together blech!

    Why would you ruin an avocado that way?

  7. What’s wrong with a strawberry smoothie made with greek yogurt? Why put kale into it? or spinach? Why?

  8. After eating too many cookies for a few months, I’m now trying to lose a few pounds. I’ve found that snacking on baby carrots lets my mouth chew something, but has minimal calories. This helps when I’m no longer hungry, but still feel like eating something.

  9. “I’ve had that avocado chocolate pudding. Made by someone who SWORE you couldn’t taste the avocado in it. She was incorrect.”

    That was my experience with the black bean brownies — no matter what I did, the bean flavor came through.

    I think articles like these are written by people who fundamentally like vegetables — the kind of people who describe them as tasting “sweet” (from another article I recall). I, OTOH, am the freaking princess and the pea, and that “vegetable-y” flavor is my kryptonite (to mix my literary metaphors). So I focus on trying to make things I already like healthier — e.g., banana bread with double the bananas, half the sugar, no oil. If I need to eat a veg I just don’t like, I’d rather man up and eat it straight and get it over with instead of ruining a lovely dessert.

  10. Ris – please expand on your radish breakfast. Sauteing in butter? Adding anything else?. In the summer I get radishes (and their greens) in my CSA and they get tossed into the garbage along with the kale.

  11. Carrot and white pumpkin halwa is a good idea but the traditional method involves sugar and thickened milk, raisins and almonds.
    It is a dessert and not intended to give you your healthy vegetable serving.

  12. Gross. Why can’t dessert just be dessert?

    I love avocados but the thought of that texture in smoothies or pudding just grosses me out. I really love vegetables but am too lazy to work them into breakfast (although if someone made me a veggie omelet I would happily eat it).

  13. I actually stopped doing CSAs because there were so many radishes. That is one vegetable I just cannot make myself like.

  14. “Why would you ruin an avocado that way?”

    Ha! Best line so far.

    LfB, how do you make banana bread healthier? I recently made it with Greek yogurt instead of butter. The increase in protein and decrease in fat were amazing and it tasted good. Bonus: I thought the reason dislike banana bread was the bananas. He liked this version. I know he doesn’t like butter, but I didn’t expect that even his sensation taste buds would detect it in baked goods.

  15. For a while my kids school put things like pureed fruits and veggies in other things. Some successful, some not so much. Best chocolate cookies I ever had included saukraut. Made by a bakery so no recipe, but LfB – just moist and soooo chocolately!

    I don’t feel the need to make my desserts healthier. Carrot cake, for my taste, can have lots of carrots, or banana bread lots of bananas. And, I have used applesauce in lieu of oil in cakes. That is more because we don’t use that type of oil much and it gets rancid vs trying to make it healthier.

  16. “I know he doesn’t like butter, but I didn’t expect that even his sensation taste buds would detect it in baked goods.”

    Does not compute!:) (I often catch my children eating butter by itself)

  17. “I know he doesn’t like butter, but I didn’t expect that even his sensation taste buds would detect it in baked goods.”

    Does not compute!:) (I often catch my children eating butter by itself)

    I have one kid who can’t stand butter. Says its gross. I’ve sometimes suspected she is an alien.

  18. Now that my youngest grandchild is out of diapers I no longer have to contend with aftereffects of the morning spinach smoothie. Evening dessert was a rare treat (none during the week) when my kids were small (financial as much as any other reason) but we liked sweet items like coffee cake at breakfast. Nowadays dessert is not often found on the table because of DH’s dietary restrictions, but when we have it, it is for real. My kids grew up without soda or routine sweet snacks in the larder and water at dinner, and did not feel particularly deprived.

    I make slaw a lot. Next time you get radishes in the CSA basket, grate a couple and add along with carrots to the shredded cabbage/brussels sprout/kohlrabi base. Perks up the flavor. I make a quick white dressing with good mayo, yogurt or sour cream, coarse mustard, a pinch of sugar, salt and pepper. Add vinegar/lemon to taste.

  19. Pineapple Fanta has over 40g of sugar per serving. It was my kids’ splurge for the Superbowl. DH of course bought a 2L instead of an 8 oz container. Favorite parent contest: DH 1, me 0.

  20. I do a low carb version of “gajar” halwa or carrot halwa- I saute shredded carrot in ghee or coconut oil till soft and mushy. Tastes delicious. I add some cashews or almond if I feel like it. If you want something sweeter, a sprinkle of sugar goes a long way. Using enough ghee is important. Don’t skimp on it. Using cardamom makes it taste a lot like original halwa

  21. “LfB, how do you make banana bread healthier?”

    Double the bananas. Halve the sugar (50/50 brown/white for flavor). Substitute maybe 1/4 c. ground flax seed for the oil and add about the same amount of oat bran — if you let this soak with the egg/banana mixture, it absorbs some of the liquid and keeps the whole thing moist; then offset the extra dry by using less flour (eyeball until it is the right thickness). Optional rolled oats for texture if you like. Optional eggbeaters instead of whole eggs, if you care. It’s basically a fiber bomb masquerading as a banana muffin.

    The nice thing about this is that you can adjust quantities based on taste. My personal version has no flour at all, just flax and oat bran (I like dense/moist), plus a few really dark (70-95%)chocolate chunks/cacao nibs. Or pecans — I love pecans and bananas together, so when we have been in full Atkins mode, I have been known to toast and grind the pecans and use a cup or so of that as “flour.” OTOH, DH/kids like “real” banana bread, so for them I just sneak in extra banana and some flax and cut some of the sugar.

  22. Kerri, my kid was supposed to bring in candy like gummy worms or smarties for science class this week. I was at Ikea, so I got an assortment of that kind of thing from their bins. A couple here and a couple there added up to 1.25 pounds. I sent him a pic saying that he’d have enough for the whole class. Gave it to him last night. An hour later, he came out of his room saying “we need to get candy for science”. The tummy ache started about half an hour later.

  23. Agreeing with all re adding those veggies/avocado etc to desserts/b’fast.

    And also either a smoothie with plain yogurt (Greek, regular does not matter to me) + strawbs and/or blues and/or rasps + a bit of wheat germ is good. Some honey makes it better.

    Do bell peppers of whatever color count as green vegetables? Frequently I sauté a pepper, some onion, baby spinach if I have it, a little bit of garlic and then make an omelet. Add cheese to taste if that’s your thing. And liquefied cayenne pepper with vinegar (aka Tabasco). I’ve actually been having egg-white omelets at home lately because DW has been doing a bunch of baking that needed only the yolks. Just fine.

  24. I live in a land of vegetable desserts. Within a few blocks of my office I can get avocado smoothie, yam smoothie, sweet corn pudding, sweet azuki-filled mochi or sweet bean soup with dumplings. (I don’t, as a rule, but it’s available.) And yet I have never heard of anyone trying to make cauliflower rice pudding. I love cauliflower, and I think that’s a terrible idea.

    Baby radishes can be thin-sliced and tossed into a salad, or layered on buttered baguette slices with salt. Big fat bitter radishes, I don’t know what to do with either.

    Lemon, are you one of the Instantpot owners? Because if so, dump that kale (stemmed first) into it along with some frozen sausage or other meat (add some seasoning if you’re not using sausage), potato, and liquid (a beer or a cup of broth), give it 15 minutes or so at pressure, and there’s dinner.

  25. Roasted radishes caramelize a bit and turn a bit sweet. I would think sauteing them would produce a similar result.

    Like Meme, I like slaw and try to keep thinly sliced cabbage in the fridge. I will sometimes sprinkle that on eggs over easy. I try to put cabbage into other recipes when possible, certainly throw a handful into soup.

    I’m willing to try those vegetable desserts, but would be hard pressed to make them myself. Those black bean brownies my health conscious relative used to make were pretty disgusting, so I’m a bit skeptical when told some of these desserts taste great. BTDT

  26. What’s wrong with a strawberry smoothie made with greek yogurt? Why put kale into it? or spinach? Why?

    I confess I put spinach in morning smoothies. Spinach has a sweet-earthiness that I like and I’ve always liked it with strawberries (like a spinach/strawberry salad in the summer). It’s not bitter to me like kale is. Can’t stand kale in a smoothie – I can taste the bitterness right away.

  27. I don’t really like smoothies at all. I can’t eat large helpings of ice cream either. (DH likes both) So I never make smoothies for breakfast etc., doesn’t seem like food to me. The kids like the “green smoothies” that the Vitamix guy makes at Costco, but the reason those taste so good is that the guy puts 1/2 cup of agave or honey in it!

  28. I put spinach in my smoothies – baby spinach is not bitter and it is a good way to get some greens in. I just tried Vega protein powder in tropical flavor – it is interesting but all of that hemp, pea and rice protein powder still seems a little gritty. I drink a green smoothie and have one big salad so that I can eat the cookie after dinner. I have been letting myself overdose on carbs, cookies and ice cream and it is not pretty. So much harder to get back on the wagon…..

  29. Oh, BLECH! I like beets – why do I have to hide them in a cupcake? (I like cupcakes too, but give me that chocolate straight – no nuts, no fruit, and no way no beets)

  30. I am a total lover of avocados, but I do not get the avocado mush on toast. I have been seeing so many appalling avocado recipes recently. Avocado is like corn – simplicity is best.

  31. The first time I ever saw a smoothie was when I spent the summer in Italy in the 80’s. The family I was staying with made them sometimes. I thought it was this weird Italian thing. I was really gagged by the concept (and still am). It turned out that it wasn’t Italian at all, but they had learned to make them while visiting in Arizona.

  32. I think radishes are trying to become a thing. I’ve had a few dinners recently that involve radishes and do you know what I don’t think to myself? “Wow, that radish really pulled that dish together.” I also never think when eating other things, “Wow, you know what this needs? A radish.”

  33. On the subject of food, I have a rotisserie chicken in my fridge, and I need to make a freezable casserole out of it. DH and I have an few upcoming travels and I’m trying to stock the freezer for my parents. We already have chicken enchiladas, chicken tetrazzini, and white chicken chili in the freezer. What else? I’m blanking.

  34. My kids objected to my hidden veggies in the meatballs last night. I thought it was delicous and there wasn’t much in the way of veggies – carrot, mushrooms, green pepper, garlic and a tiny amount of kale minced in the food processor.

  35. “I think radishes are trying to become a thing. ”

    I now have an image of a radish, wearing sunglasses, posing for paparazzi or walking the catwalk.

  36. My mother used to eat radishes, with salt, on buttered toast for lunch. As a kid, I was appalled. Now I love radishes, but in my salad, not on toast (can you tell I am not a fan of toast?)

  37. someone said “Lemon, are you one of the Instantpot owners? Because if so, dump that kale (stemmed first) into it along with some frozen sausage or other meat (add some seasoning if you’re not using sausage), potato, and liquid (a beer or a cup of broth), give it 15 minutes or so at pressure, and there’s dinner.”

    I have done something like this in my Instant pot – collards with country ham bits. But I found to get that real Southern, country-hammy, low n’ slow taste, 30 minutes was better.

  38. Lark, just pulled chicken BBQ would be delicious. Put on a roll and add some cole slaw. Bang.

  39. A rotisserie chicken was mentioned above….
    I do not get the rotisserie chicken thing. I have tried to use them to make things like chicken casseroles. By the time I have stood there and picked all the bits off the carcass, and shredded it all up, my hands are covered in rotissierie chicken grease, I start thinking, why didn’t I just buy some boneless thighs, cut them up and saute them? No deskinning, no feeling up a chicken butt to get at a meat shred, and it tastes a lot better because it is the good thigh meat and I can season it the way I want instead of that supermarket rotisserie seasoning.

  40. Um, I just read that post back over and realized there are some key connector words missing. It looks like one of my students wrote it….

  41. I like things like banana bread or carrot cake, and probably a lovely dessert could be fashioned from sweet potatoes, but they all depend on adding lots of sugar, cream, butter, etc., which probably takes away a bit from the benefits of the veggies! Just like cream of cauliflower soup is delicious because of every ingredient besides cauliflower in the recipe.

    I have been eating my veggies roasted at 400 degrees, tossed with a little olive oil and salt. This preparation has us eating broccoli and cauliflower 2 or 3 times a week. I like them to get nice and charred.

  42. I like a lot of veggies, like green beans or broc, Julia Child style – heat up a big ol’ pot of water to boiling,put in the veggie and get it back to a boil as fast as you can. Boil for a very few minutes – just enough to get the veggie to that perfect texture of not crispy and not mushy. Drain immediately. Serve with much butter. Or alternatively, after draining, you can put them into a skillet with butter or bacon or olive oil, and maybe some shallots or garlic or lemon. Whoosh around for a couple more minutes and serve.

    I have tried serviing roasted veggies a couple of times, but my entire family says “Please don’t do that again”. I don’t really like them either.

  43. Cabbage gets sauteed in a huge flat skillet on very high heat. I either do Chinese style (ginger/garlic, bacon or pork belly, chiles, finish with black vinegar and soy) or pseudo Indian (ginger/garlic, tumeric, cumin, cardamom, allspice, raisins, lots of butter). The idea is to saute it so that it gets carmelized but still has a little bit of crunch.

  44. I love roasted vegetables – mushrooms, broccoli and cauliflower are all so much better roasted than any other preparation. I occasionally try to eat vegan and it makes me sad to miss out on things that enhance flavor. Now I am settling for making vegetables the main focus with meat as an accent.

  45. I do not get the rotisserie chicken thing.

    Something about them being warmed for so long gives them a vaguely unsettling texture.

  46. We always get ours at Costco, and at our Costco they go as soon as they’re put out so no waiting under a warmer, plus they use larger chickens (so it’s the rare place where the rotisserie chicken costs less than cooking a chicken yourself, https://priceonomics.com/are-rotisserie-chickens-a-bargain/ ).

    Re using the meat in recipes, we’ll usually make a meal or two with slices off the bird, then pick the rest of the meat off the carcass for use in something or other and make broth from the bones and scraps.

  47. Lark – chicken pot pie?

    My family loves whole roasted chicken (and then I just make soup from the bones). I’m making that tonight in fact.

  48. Thanks all! Great suggestions. This is a big Costco one so I bet I can make 2 of these ideas out of it.

    Yes, I also always make broth from the rotisserie chicken bones (overnight in crockpot – so easy)

  49. We do our broth in the IP now, for an hour or even two. It extracts flavor like nothing else.

  50. I always make matzo ball soup with rotisserie chickens. Don’t know how matzoh balls freeze, though. Or chicken soup with the twirly egg noddles. Yum.

  51. People – y’all are adding a lot of butter to your veggies (clutches pearls !).

    I like roasted root vegetables. Beets, parsnips, carrots. The food cart guy used to do roasted root veggies with a touch of herbs, drizzled with aioli and serve it in a pita.

  52. Ha – yes, I love the image of the nerd radishes trying to become cool. I love sautéed radishes but otherwise have no use for the little guys.

    Lemon – sautée in butter. Radishes sliced thin and sautéed for a good long while, like 15 min or so. Then add the greens. DD will tell you it’s all best with Kerry Gold butter.

    I’ve never tried dessert veggies and am not all that keen. I like pure chocolate and don’t like to infect it with interlopers like berries, so wouldn’t dream of ruining it with kale or avocado. I mean, if it tasted awesome, that’d be one thing, but I’m not about to use dessert as a vegetable delivery system. Sacrilege.

  53. “People – y’all are adding a lot of butter to your veggies (clutches pearls !).”

    Yep, love me some butter. Good olive oil is fine too.

  54. How are you getting two meals and leftovers from a rotisserie bird??? How many people are you feeding? It takes two of the supermarket birds to feed the 5 of us.

  55. I get the sense that another trending vegetable is shishito peppers, or maybe I just noticed them. Those suckers are tasty, and I’ve read that about one out of about 10 are spicy hot. I’ve had that with Italian hot peppers. Every once in a while you’ll get an extra hot one.

  56. Lark, I should send you my chicken cookbook. I’ve been a vegetarian since shortly after I got it.

    Mooshi, how about avacado on toast with tomatoes and end egg and/or cheese? I think that’s yummy.

  57. You can freeze matzoh ball soup. I don’t make it, but that I always how I get it from mother because she makes a large batch. She freezes it in 16 oz or 32 oz containers and then I just defrost it before I dump it in the pot. If I am in a rush, I let it sit in the container in hot water to defrost a little before I simmer it.

    I really like the rotisserie chickens, but sadly the love for this type of chicken is not shared by the other members of family. I still buy them because they’re such a great deal at Costco, but some of it does get wasted.

  58. Now I’m craving halwa. Miss you guys, still read when I can, but mobile toddler means I’m pretty limited in being able to comment.

  59. I am not sure if you are a member of Costcos or BJs, but those are large birds and should be able to feed a family of five. The price is usually a $1 or $2 less than the supermarket.

  60. MM, five and those teens can eat. Like I said, the Costco ones are a lot bigger. But we wouldn’t get two meals plus enough meat to make something, more like one meal plus the meat for a casserole type thing, or two meals plus a bit of meat to fill out a soup.

  61. egg/cheese/avocado just sound like mush to me. I like my avocado sliced with a little lime juice on it. If it is in guacamole, it needs to be very chunky, not paste. And no raw onions, never ever.

  62. Rio, you can still comment with a mobile toddler. You’ll just produce lots of convoluted gibberish like I do. Your comments will descend to the level that Finn will no longer bother making fun of you.

  63. This is timely for me. I am trying to work more vegetables and less of everything else into meals, but not full vegetarian. Last night we had Chinese food over cauliflower rice. That was my first time to make it and it was OK. I also tried the sweet potato spirals just sautéed in olive oil with some garlic and spices. That was also OK and I would make it again. I don’t like vegetables hidden in dishes, but I do put spinach and mushroom in my scrambled eggs. And as for dessert, Pappadeaux makes a sweet potato pecan pie that is probably drowning in sugar, but with the bourbon cream sauce is hands down our favorite dessert here

  64. I get the sense that another trending vegetable is shishito peppers

    I think so too. In fact, I just noticed a bagged version of them (Melissa’s) by the bagged baby bell peppers at our supermarket, which suggests their national exposure is on the increase. I like them so I grabbed a bag. I’m thinking something like this http://www.seriouseats.com/recipes/2016/06/grilled-skewered-shishito-peppers-teriyaki-glaze-recipe.html , except probably under the broiler or with an indoor grill.

  65. Do any of you cook the leaves of the beets ? Quite good. Another type of green to add to the list.

  66. I may only give the kids half a cookie (now that they are bigger I do give them whole cookies) but you will NEVER catch me putting parsnips or sweet potatoes or avocados into cake! Blechhhh.

    L, I was enjoying the thought of you requiring your kids to eat the whole black bean brownie.

    Someone mentioned the possibility of sweet potatoes at desert. Anyone for sweet potato pie? And I looooooove pumpkin pie, which serves up pumpkiny goodness along with the fat and sugar of condensed milk. Absolutely not in keeping with the idea of this article.

    Omlettes and maybe a breakfast sandwich are the only ways I can contemplate veggies for breakfast. I suppose I should try the green smoothies before I knock them, but I haven’t.

  67. “I like pure chocolate and don’t like to infect it with interlopers like berries, so wouldn’t dream of ruining it with kale or avocado.”

    Hear hear! Well said!

    I *love* the grilled shishito peppers with the aioli — OMG those are awesome! That’s funny about the “1 in 10” — I noticed that they seem to start mild, and then suddenly boom I’m dead, but I always assumed it was just the heat building up. But that explanation makes SO much more sense.

  68. “egg/cheese/avocado just sound like mush”. That’s why you put it on a nice crisp piece of toast.

    MBT, I see you got to the sweet potato pie first.

  69. I love sweet potato pie. I love pumpkin pie even more. OTOH, I cannot abide the texture of roasted pumpkin, whereas a baked sweet potato is fine.

    My only vegetable breakfast is similar to what others have posted above — omelet with sautéed onions and yellow peppers (don’t like red/green), topped with salsa for more veggies in a yummy format, with some avocado if I have it. But the avocado must have lime and salt and be chopped up salsa-size; otherwise, it is just a gross glob of slimy blech.

  70. ““egg/cheese/avocado just sound like mush”. That’s why you put it on a nice crisp piece of toast.”

    I dunno, it sounds like something you might get in a hospital

  71. I see shishito peppers everywhere, radishes not so much.

    Beet greens are wonderful. I never understood why everyone got stuck eating kale when there are so many other yummy greens out there.

  72. Since we are discussing vegetables, I have another complaint. Frozen vegetables are disappearing! The space allocated to them has shrunk quite a bit at all of our local stores, and there is much less variety. Worse yet, everything is in those weird “steamfresh” bags, which are more packaging and less content.
    In the past year, frozen collard greens, frozen turnip greens, and frozen Italian green beans have disappeared. Bagged frozen baby limas are gone, and at one store, frozen okra has disappeared. What is going on?

  73. Mooshi, I’ve noticed the same thing about the frozen vegetable selection. I have one store that is my “go to” for frozen vegetables because they still have sweet white corn, Pacific Northwest mixed vegetables, chopped okra in 16 oz bags, etc. for ~$0.99-$1.39 but at most stores, the selection has gotten worse. I suspect it’s because frozen vegetables aren’t very profitable for the store. At least in my stores, they are dedicating more space to take-out/wine selection/grab-n-go sections.

  74. Did you visit the new Hmart? I haven’t been there yet, but I wonder if they sell frozen veggies?
    I buy frozen veggies at whole foods or TJs, but most of my choices are more basic than what you’re looking to buy.

    I just did a quick inventory of my freezer and refrigerator to make sure I have enough stuff for what is almost certainly going to be a snowy Thursday. This would be the first snow day or delay for our district this school year. This has to be a record for getting this far into the school year with no delays/days off.

  75. MM, are you picturing the egg, cheese, and avocado all mashed up together? Because the way I’ve seen it is sliced avocado and a fried egg, plus whatever else you’re putting on, arranged over grilled bread and salted.

    Louise, I like to use the beet greens when they’re fresh and nice-looking. Of course sometimes they’re not, or the beet comes with the greens cut off.

  76. My Dad loved radishes – small red and long white ones (I havent seen white here). He will be tickled to see that it is a trendy vegetable now. My Mom was making kale, quite a bit when they were here. She swore it improved their health metrics.

    Try the larger ethnic stores for unusual varieties of frozen veggies. Actually we have started to get a larger variety of Asian frozen veggies which means there is a good demand for them.

  77. “I actually stopped doing CSAs because there were so many radishes. That is one vegetable I just cannot make myself like.”

    Radishes are used a lot here to make kimchi, and in that form is common at fast food places.

  78. “Worse yet, everything is in those weird “steamfresh” bags, which are more packaging and less content.”

    Yes, at Sam’s Club, they now well of lot of it that way.

    We’re still able to get just big bags of frozen vegs at Costco. I like their Normandy-style mix of individually frozen broccoli, cauliflower, and carrots. I can just throw a handful in with lunches, and back to the OP, I’ll add small amounts of the broccoli ‘crumbs’ into smoothies, not so much that it can be tasted.

  79. “If it is in guacamole, it needs to be very chunky, not paste. And no raw onions, never ever.”

    One of my, and DD’s, favorite ways of eating avocado is mashed up, with raw onion juice and garlic salt, served on crackers, or tortilla chips. As a sandwich spread, it’s great with turkey, cucumbers, and tomatoes.

  80. Finn, daikon’s not really interchangeable with the Euro-style radishes, though. It’s more like a cross between a radish and a white turnip.

    The dried daikon kim chee is a favorite of mine, incidentally, and I’m sure makes my breath all stinky for the rest of the day when I eat it. Worth it, though.

  81. What is going on?

    Around here that space has been allocated toward frozen meals in a bag. Rather than sell the frozen veggies separately,they toss in frozen chicken and frozen sauce and sell it as a unit.

  82. The egg/avacado/tomato sandwich I described is indeed with sliced avacado and sliced tomato. I bet MM knew that and needs a place to be cranky today.

  83. “make broth from the bones and scraps.”

    How do you remove the bones after you’ve made the broth?

    We can typically get 2 meals from a rotisserie chicken from Costco, then I’ll boil what’s left and make a pretty meaty jook. But the rest of the family doesn’t like the jook because I don’t have a good way to get all the bones out. Same thing happens with our T-day turkeys.

  84. S&M, no I was picturing what CoC just posted, with the mashed avocado. In fact I was picturing worse – mashed avocado with scrambled egg. That is because I had read about that very dish this morning.

    Eggs should be hot. Avocado should be lightly chilled. Putting the two together ensures both will be lukewarm.

  85. Finn – do you have a long-handled strainer? I use a mesh colander and then the smaller-mesh long-handled strainer (like a big chinois) to get bones out.

    SM, thx! That is too fancy for us with the bumps – right now the one we like best is this http://www.pompy.com/furniture/?category=20&product=AF01&pid=0
    But it is too expensive – I think we will have to wait a couple of years before getting anything.

  86. We make it to Costco about once every 4 to 6 months. They aren’t that convenient and are an unpleasant experience, so I wait until we are out of laundry detergent and toilet paper. So I don’t buy chickens there. And I can’t fit the megapacks of frozen veggies (or anything else) in my freezer. We don’t have a Totebag fridge, we have a plain standard fridge with freezer on top, and one door.

  87. I guess a strainer would work, but it would also remove the big pieces of meat.

    After a long boil, the bones seem less dense than the meat. Perhaps I need a centrifuge.

  88. The idea is that you pick the meat off first, and whatever meat was still clinging to the bones has no flavor left to it after the long cooking time. So you strain it all, and then if you want to make a soup out of it right away you can put in the meat you reserved.

    Granted, that is an extra step or two compared to just putting the carcass in a pot / slow cooker meat and all for your soup or jook.

    And thanks for making me think of jook — I may do some in the slow cooker tomorrow since everyone’s catching colds.

  89. “The idea is that you pick the meat off first, and whatever meat was still clinging to the bones has no flavor left to it after the long cooking time. ”

    I guess I’ve been doing it backwards, just dumping the carcass into a pot to boil, with the idea that the boiling will separate most of the meat from the bones.

    I will usually eat on the spot any meat that I pick off the bones.

  90. Mooshi, avacado in the skillet with the eggs? That sounds awful. Where do they serve such a thing?

    L, great legs on that table! Maybe the $400 IKEA one will tide you over til the kids are bigger and you can get the dream.

  91. “Eggs should be hot. Avocado should be lightly chilled. Putting the two together ensures both will be lukewarm.”

    Tomatoes are good at both temps, and in-between. That’s why they go between the egg on top and the avacado slices below. If I’m adding cheese, it goes on top of the tomato, where it will get all melty from the eggs. I’m making myself hungry, even if it doesn’t sound good to you

  92. Our local grocery store (Publix) has a great selection of frozen veggies. I’ve actually noticed that section is expanding. Whole Foods does as well, and Trader Joe’s.

  93. Hijack – we need new pillows, and I recall recently some posters were talking about pillows. I never really thought about pillows before and just bought cheap Target ones. Now, thanks to the Totebag, I realize this is an area in my life I need to upgrade. Suggestions?

  94. I have a memory foam one and love it. I like firm pillows, though. If you like softer ones, it’s probably not a good choice.

  95. I was going to say king ranch casserole or pot pie filling (then serve over those puff pastry cups as upside down chicken pot pie – I find the pastry crust doesn’t freeze well on top of the pie myself).

    We rarely get rotisserie chickens for the reasons MM says – so much hassle and I’d rather just get the exact meat that I want for the recipe.

    For radishes, this is my favorite. I always make this when the farmers market comes back in the spring. I also like radishes julienned on tacos and sliced thin in salads.

    http://www.thebittenword.com/thebittenword/2013/03/honey-roasted-radishes.html

  96. Also, 1 roasted chicken is enough for two meals for our family of 3, but our 9 yo eats more like a kid than a teen most of the time. I can’t imagine feeding a family of 4 or 5 with teens multiple meals from one chicken (besides making a stock with the bones).

  97. Ivy,

    partly because we never met a leftover we didn’t like, or wouldn’t try to reinvent as a second dish

    Shudder… I stopped reading after that.

  98. Rhett – are those firm? I always find hotel pillows too soft.

    DD – what kind of memory foam? Brand? We like firmer pillows.

  99. are those firm?

    The feather and down one is maybe kinda firm if you stretch the definition a bit. So, no. Not firm at all.

  100. DD – what kind of memory foam? Brand? We like firmer pillows.

    It was a pretty cheap one from Target.

  101. Tcmama, I like The Company Store’s pillows. They have quite a few types of pillows, in a range of prices.

  102. “We like firmer pillows.”

    Have you tried buckwheat hull pillows? Those are pretty firm.

  103. L — I did a quick search for a similar table from an Amish distributor and found one for about half the price. IME the Amish furniture quality is good. Something to consider.
    https://www.onlineamishfurniture.com/harper-trestle-table.html#.WJsRXm8rJJw

    Another food trend I’ve seen is grocery stores offering more packaged meals, similar to Blue Apron. I’ve seen this in two supermarkets, and a couple of 20-somethings tell me they like this option. Although it would seem to be more expensive, for young singles it might be a sensible option to take-out and dining out.

  104. @TCMama: TempurPedic. Adore mine. I got the kind that is tapered to fit your head and neck, so it’s a little thicker on the edge where your neck goes and a little thinner in the middle where your head goes. But it’s still dense enough that where my head goes is plenty soft/cushioned. DH just got the regular one and prefers that shape to mine, so YMMV.

    “This has to be a record for getting this far into the school year with no delays/days off.”

    I was thinking the same thing. Last two days I drove in with top down, thinking “February!!”

  105. Re: frozen veg: ITA that the basic frozen options are declining in favor of fancier options with higher profit margins and more convenience. Remember @ 10 years ago when people scoffed at prewashed bagged salads and pre-carved “baby” carrots? Because who wants to pay 2-3X as much for something you can do yourself in 30 seconds at home? Well, the answer is, apparently, manymanymany people. So why shouldn’t manufacturers expand those convenience features to frozen foods? From their and the stores’ standpoint, the choice is to sell straight peas in a 5c bag for 99c, or the peas in a 10c “steamfresh” bag for $1.99, or the same peas in “butter” sauce and a “steamfresh” bag for $2.99. No-brainer. But then something else has to go to make room, and it ends up being the less-common, less-popular options. If you want something to stick around, send multiple comments to the store, because otherwise, if the frozen okra isn’t selling well, how will they know that it actually matters to their customers?

  106. The egg/avocado/tomato on toast looks awesome to me, and I’m going to try that. I’m even going to go crazy and use real eggs for this, as using the vegan “egg” powder would = scrambled, and I love the idea of the fried one CofC showed. In fact, this may be dinner tonight, and I could see this becoming a staple here. Maybe I’ll even add a few sauteed radishes and radish greens…

    These days, I pretty much only make kale chips with kale and rarely serve it as a veggie with a meal, because my family much prefers bok choy and swiss chard as a side dish (though the kale chips are always inhaled in about 30 seconds). Bok choy and swiss chard have all/most of the nutrients kale has, and they’re a lot milder, easier to prep and take less sauteeing time. They also go with pretty much anything, whereas I find some dishes will not welcome kale by their side.

  107. “Bok choy and swiss chard have all/most of the nutrients kale has, and they’re a lot milder, easier to prep and take less sauteeing time”

    Good point. I used to make more Swiss chard before kale took over my kitchen. Right now I have a couple of bags of packaged baby bok choy in my fridge, and they are an easy dish to sautee.

  108. ” If you want something to stick around, send multiple comments to the store, ”
    I’ve considered doing that many times, but I don’t know who to contact or how. The store is a Stop and Shop, and I doubt the overwhelmed looking manager on duty during the day makes any decisions as to what to stock. I am sure it is all centrally decided. There is another store which is a bit more local, and I have wanted recently to ask them to please get the Goya green olives WITH the pits back in (they always had them but when they ran out a month ago, they only ordered the ones with the pimentos), but when I went up to the manager desk, it was quite clear that the two middle aged ladies running around were not decision makers and were not likely to pass my request up the chain (more likely to lose it in the chaos).

  109. I buy the small bok choi at the Chinese supermarket across the street from the parking lot at my university. It comes in big bags and is insanely cheap. HMart also sells it the same way. And in the summer we grow it, So actually, we eat a lot more bok choi than kale in our house.

  110. “But then something else has to go to make room,”

    Sometimes the less popular refrigerated items sold are dropped to make room, but remember when stores had “the freezer aisle” and not row upon row the way they are now? If the store isn’t new construction, something had to go to make room for them. But good point on commenting. I was stunned at the good response my request for a certain type of granola got; the manager for that section called me and asked how much he should order/ how often I’d be buying it, and it reappeared on the store shelf. I grumble about the bags or washed greens replacing fresh and everything–sometimes even bananas–being shrink-wrapped. But complaining in the sense of speaking to a manager? Never have, and I should.

  111. DH got a MyPillow and it has improved his sleep considerably (although I didn’t like mine – too lumpy). I think the Garnet Hill pillows are also rated highly. I hate hotel pillows, they are way too squishy. I have a latex pillow that came with our mattress that is still going strong 5 years later. Anyone have any recommendations on kids sheets? DS threw up on his PB sheets the other night…

    I’ve also gotten sweet potato greens in CSA boxes before – they’re yummy (a bit sweet).

  112. The store is a Stop and Shop,

    There is a request form you can fill out at the customer service desk.

  113. I cut off the bottom, so that it turns into individual leaves. Saute ginger/garlic, throw in the bok choi, stir fry for about 2 minutes, add a dollop of doubanjiang, sprinkle some soy sauce in, and cook for a couple more minutes

    It is also great dumped into noodle soup or ramen

  114. “What is a good way to prepare baby bok choy?”

    We start the same way Mooshi does, but the quick saute is just with garlic (I’ll need to try adding ginger next time). Then we add some chicken broth and oyster sauce, and thicken it with some cornstarch. We also often add cubed tofu at that point.

  115. What about that over priced supermarket near TJs? Is it still there? I bet they would take special requests for veggies if Stop and Shop won’t take a request.

  116. Fresh Market? They only stock 3 kinds of frozen veggies. It isn’t really their thing. TJs doesn’t have the frozen veggies I want – theirs are mostly all gussied up. I am not a fan of TJs – I think it is more for people who want prepared food.

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