I love fruits and veggies, AMA!
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Anonymous
You are welcome! |
Anonymous
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I’m South Indian but born and raised in the us. Grew up vegetarian, 100 percent. Been married to a non Indian non vegetarian now for 16 yrs and we have two tweens. One is leaning more vegetarian, the other says firmly she’s an omnivore. Me I ve come to realize, I do like vegetables but mainly in Indian food! And I don’t love cooking all the t8me and my kids don’t like all the exotic veggies I love — okra, squash, radishes, bitter gourd among them. They won’t even eat raw tomatoes! So we eat basic salads many times a week. Like plain mixed greens with carrots and maybe cucumbers..
I just told my husband to buy a lot of veggies that they want me to cook, so we can get more in. I love fruit but should avoid eating too much as I have prediabetes (thanks, genes!) my faves are ripe peaches, plums, and mango, can do without melon, apples (unless cooked) banana (love the small varieties you get in India). |
Anonymous
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Pp above — forgot to mention I love eggplant too! Mushrooms as well, but they’re controversial in our house.
Things I’m meh about - cauliflower, beets, sweet potatoes, kale (kale chips are amazing though!), and yes, avocado unless in fresh guacamole. |
Anonymous
Of course! Produce has been hit or miss lately. Broccoli quality is important so look for depth of color, dark and light. Pick up a bushel buy the stalk and make sure it's not rubbery by gently shaking it. If the stalk is floppy and bendy, find another. Ingredients: Organic broccoli, 2 healthy bushels (or less if smaller serving) Fresh head of organic garlic College Inn chicken broth - there's an organic option and a low sodium option. I only use this brand. I've tried many and none match the taste of College Inn Extra virgin olive oil Red pepper flakes - preferably with the grinder top Block of parmesan (mild) or reggiano (sharp) - your preference Pasta - I use mezze rigatoni. Cut stalks and rinse broccoli. Leave in strainer to air dry. Fill your pasta pot with water, a quick table salt shake and cover. Have that pot boiling and ready to go. Drop pasta in when broccoli/broth mixture is just about done. Al dente pasta works best since its tossed in broth. Taste test pasta for al dente or softer if you like. But it will continue to soften when broccoli mixture is added. 5+ cloves of garlic works for me, but I love garlic so adjust to your liking. Finely chop garlic. I use a mini cusinart. In a deep saute pan on low flame: add EVOO to generously coat bottom, add minced garlic. Shake pan over flame to evenly distribute garlic. Use whatever utensil to swirl garlic so it doesn't brown. Add broccoli and lightly toss to coat (ok to add more if you need). Season with a shake or two of red pepper flakes and stir. Boil pasta now. Add 1/2 cup of chicken broth to broccoli and stir. At this point I put a lid on to quickly steam, but not fully. Check with fork, it should still be firm but forkable. Add a handful of grated parmesan, stir and add a tablespoon of butter, more chicken stock (whatever amount for more soupy or less so) Addition: Chicken breast is great. When I do, I trim well and saute whole breast cutlets in a large skillet with butter (yup) and a 2-3 garlic cloves for essence. Slice after cooked and add to broccoli mixture at end. Drain and plate pasta. Add broccoli and broth mixture to your liking. Grate cheese on top. Serve with garlic bread and/or carprese salad of thinly sliced mozzarella and quality tomatoes. Drizzle with EVOO and sweet, thick balsamic vinegar. I love Due Vittorie! |
Anonymous
Won't even eat raw tomatoes and mom is a vegetarian (or was)! Hugs! |
Anonymous
| I know— thank you! I hope they grow out of it. One wont ear fruit at all! |
Anonymous
OP here. I like eggplant, but I do not love it. Peppers are a veggie I strongly dislike. It has caused all kinds of drama in my family, as peppers are a staple. I get a huge migraine every time I am near them, in any form. So, not perfect for me, but I still make them for guests and my family. I am very glad that I did not pass this "infliction" to my kids. |
Anonymous
Geez! I will tell you though that my DD had the most insane reflux as soon as she was born. FTT, ate nothing for years, hospitals meds, all that. She is in college now and loves all fruits and veggies. Perhaps on par with me, apart from my cabbage addiction. |
Anonymous
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I like very little produce. I grew up disliking it (very picky eater, still am). I hate the slimy-ness of onions although I love the smell/flavor. Grew up having to make the vegetables for dinner each night and hated it. I'd dump the frozen square of veg into the corningware and microwave it until it was limp and wilted for years. Then my mother got a wok and all we ate was onion, mushroom, broccoli and water chestnuts with either chicken or steak cut up. Every night for years.
I wish I could learn how to steam broccoli - I was at a friend's house once who served tiny pieces of broccoli and cauliflower in a bowl and it was SO good. I asked how she made it and she said she steamed it, but I need someone to really show me how step by step at home. Mostly, I eat salads that have romaine, cucumber, carrots, and then non-vegetables. I tried to teach myself to like red bell peppers but couldn't get into them. I couldn't finish one before it went bad. I tried to cut up tomato and put them in my scrambled eggs, but I could taste the tomato and really hated it. I like plums, pluots, pears, apples, banana, cherries, strawberries, blueberries, and grapes. |
Anonymous
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I can't think of a vegetable or fruit that I don't like. Maybe bitter melon, but I probably just haven't had it prepared the right way yet. Wasn't crazy about durian or dragonfruit; only once have I had a perfectly ripe dragon fruit that was absolutely delicious. That was when I was living in Asia. Most that you get here are mediocre to bad. I loved mangosteens there!
Thankfully my whole family loves vegetables. That's probably 90 percent luck and 10 percent only buying fresh produce in season, most locally, and using frozen when we need something out of season. In winter, frozen is higher quality than fruit and vegetables that are transported from the southern hemisphere and has more nutrients, too. I also always feed my kids vegetables when they're hungry, before other snack foods. It's amazing what they eat after working up an appetite from playing hard or right after school, things they wouldn't touch if they got their cheese sticks first. |
Anonymous
That is great that you love most veggies and fruits. I can't say that I ever tried durian, nor had the chance to try it. But, I ate small bananas off the tree in Africa and they were awesome. As well as mangos and other tropical fruits. |
Anonymous
The frozen square dumped into Corningware…yes! That was my childhood too. Speaking of, do they still make those frozen blocks of lima beans? Those were my fav as a kid |
Anonymous
Same here. I really dislike fruit and literally never eat it. On rare occasion I will drink orange juice. I like some vegetables but not many. I like salad since the dressing masks the vegetables and eat that at least once a week. I am trying to instill my kids with better eating habits so I do have tons of fresh fruit at home (berries, citrus, melon, banana, etc); I just never eat it. |
Anonymous
| I love all manner of vegetables, but can't eat a lot of fruits due to mild allergies. I avoid raw peaches, pears, plums, and apples because they cause mouth tingling and itchiness (cooked is fine, however). So I eat a ton of the fruits that don't cause this problem: berries, melon, and citrus. My favorite fruit is probably oranges... clementines, Honeybells, blood oranges, Cava Cava (the best, IMO) are a constant fixture in my dining room table fruit bowl. Love grapefruits too. My favorite vegetable is broccoli rabe/rapini. Love its bitterness. No one else in my family likes it, so I end up eating the entire bunch. Sauteed with olive and oil and garlic, nothing's better! |
Anonymous
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OP here. I also struggled with cooking broccoli. A mom of my son's friend taught me how to do it. It is perfect every single time.
Boil a pot of water with lots of salt in it. Then, when it is boiling, drop broccoli in cook for 2,3 minutes. It is perfect every single time. |