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Learning, Sharing, and Teaching => Ask a Mustachian => Topic started by: Gerard on March 21, 2013, 08:49:01 AM

Title: "Where have you been all my life?" foods
Post by: Gerard on March 21, 2013, 08:49:01 AM
Mustachians, are there any foods you've discovered recently that bring you great pleasure or health? I confess that my negative hippie-tweedy associations kept me away from trying wheat berries, steel-cut oats, and miso for far too long, and now I'm eating all three (not together) like I'm making up for lost time.
Title: Re: "Where have you been all my life?" foods
Post by: unplugged on March 21, 2013, 09:00:14 AM
I can't wait to see the posts in this thread.

I wanted to mention this book. It really helps me try new things that are typically also very affordable.
The Asian Grocery Store Demystified (Take It with You Guides) [Paperback]

Now if only I could find this book for other types of ethnic foods :)
Title: Re: "Where have you been all my life?" foods
Post by: anastrophe on March 21, 2013, 09:37:26 AM
Barley. I thought it was a weird hippy thing and wouldn't touch it with a ten-foot pole except in that one soup you know, but it turns out the stuff is great. As risotto, with brown sugar and milk for breakfast, man I love barley.
Title: Re: "Where have you been all my life?" foods
Post by: feistygg on March 21, 2013, 09:41:24 AM
I love me some quinoa. The bf and I eat 2 eggs, 1/4 cup prepared quinoa, 1/4 cup black beans, 1/4 cup spinach every morning for mashup breakfast. Best combo ever. Keeps me full until noon.
Title: Re: "Where have you been all my life?" foods
Post by: Erica/NWEdible on March 21, 2013, 09:58:36 AM
Kohlrabi.
Title: Re: "Where have you been all my life?" foods
Post by: JanMN on March 21, 2013, 10:01:18 AM
Bulk mixed greek olives - so tasty and just a few at a time are very satisfying.
Title: Re: "Where have you been all my life?" foods
Post by: Justin234 on March 21, 2013, 10:29:08 AM
I love me some quinoa. The bf and I eat 2 eggs, 1/4 cup prepared quinoa, 1/4 cup black beans, 1/4 cup spinach every morning for mashup breakfast. Best combo ever. Keeps me full until noon.

That sounds like my kind of breakfast... but just curious what a mashup breakfast is - do you mix them all and then heat them up? Cook everything with the eggs? Is the spinach cooked with it all? Or do they all sit separately on the plate then get mixed together?
Title: Re: "Where have you been all my life?" foods
Post by: LizzyBee on March 21, 2013, 10:31:14 AM
Fresh Collard greens. I sauté them in oil with onions and eat them with rice and beans. It's cheap, easy and healthy. I've never tried canned collard greens and I really don't want to.
Title: Re: "Where have you been all my life?" foods
Post by: SmackDab on March 21, 2013, 10:32:31 AM
I'll second the mention of barley. If you're already making lots of rice/bean dishes for frugality or health reasons, substituting barley for rice can mix things up a bit.

One thing to keep in mind, if you're concerned about nutrition, is that the commonly available "pearled" barley has been processed to remove the hull and bran and is not actually considered a whole grain. I didn't realize this until recently. The whole grain version is known as "hulled" barley.
Title: Re: "Where have you been all my life?" foods
Post by: Daley on March 21, 2013, 11:14:11 AM
Quinoa and kale, especially red kale. Good stuff.
Title: Re: "Where have you been all my life?" foods
Post by: gecko10x on March 21, 2013, 11:16:13 AM
Red quinoa.
Try pan-roasted corn with some garlic mixed with quinoa.
Or my take on a Native American dish: quinoa with a bit of almond milk, agave syrup, and blueberries, served hot. (The original is wild rice with cream half & half, and maple syrup.)
Title: Re: "Where have you been all my life?" foods
Post by: mustachecat on March 21, 2013, 12:07:45 PM
Coconut oil. It's so awesome for stir fries and curries and baked goods and roasted meats and... you get my drift.

Raw Tuscan kale, sliced very thinly = amazing salad greens.

Smoked ham hocks. They are smoky, meaty, gelatinous, three of my favorite food qualities. They go great with collard greens.
Title: Re: "Where have you been all my life?" foods
Post by: Justin234 on March 21, 2013, 12:35:16 PM
-Steel cut oats (I know that a lot of people already use them, but I still encounter people who cook rolled oats, and I feel sorry for them)
-Homemade granola (I still use rolled oats for these)
-All kinds of cooked greens, as others have mentioned
-Pinto beans as an alternative to black beans
-Coconut oil (seconding that one)
-Putting avocados on salads
Title: Re: "Where have you been all my life?" foods
Post by: iamsoners on March 21, 2013, 09:49:24 PM
Green smoothies.  I've always eaten a lot of smoothies, I don't know what took me so long to start throwing spinach in.
Title: Re: "Where have you been all my life?" foods
Post by: joyful girl on March 22, 2013, 05:47:49 AM
This is a good thread. I'm particularly interested in reducing my grocery bill but keeping the health level high. My average is 1000eur a month on groceries for 2 adults and 2 toddlers. I've stopped buying organic because of the price difference.
We eat mostly whole foods, small amounts of wild game and free range poultry, plenty of fish, eggs, grains, nuts, beans, vegetables and fruits, and the guys drink milk. I've been working through several cookbooks for new recipes with the focus on healthy foods.

Here are the foods I have recently fallen in love with.
-- Parmesan cheese. The real stuff is expensive, fudgy, and strong enough that you just need a little.
-- Pinto beans. Sometimes I mash them and stir into bouillon for a hearty gravy. They're also good blended into a quiche.
-- Spinach. I can throw it into just about anything. It cooks down so small that it's easy to use a big bunch. I even fold chopped fresh spinach into bread dough.
-- Leeks. As a substitute for onions.
-- Pecans. Expensive but oily and sweet enough that I only need a few.
-- Cornmeal/polenta and oat bran. I love the texture added into any bread or pancake recipe.
Title: Re: "Where have you been all my life?" foods
Post by: mustachecat on March 22, 2013, 08:20:06 AM
-- Parmesan cheese. The real stuff is expensive, fudgy, and strong enough that you just need a little.

Save your parm rinds! They add a really nice salty, savory note to soups. I put them in kale, sausage, and celeriac soup, and it's delish.
Title: Re: "Where have you been all my life?" foods
Post by: EngGirl on March 22, 2013, 09:00:36 AM
Home made hummus. Not just for dipping veggies, it also makes a very versitile (and cheap) sandwich spread.

Home grown herbs. Nothing can be easier for the gardening n00b than growing some herbs on your balcony or in your back yard. Adds flavour and nutrition. Parsley is so good for you and can be thrown in soups by the handful, or many other applications.

Barley (as mentioned earlier) - mushroom and barley soup can be made in bulk on Sunday and eaten throughout the week. 
Title: Re: "Where have you been all my life?" foods
Post by: CanuckExpat on March 22, 2013, 10:51:03 AM
This is something I found out about as a side effect of another great experience: textured vegetable protein (TVP), also called Soy Meat.

I went on a camping trip with a vegan, he organized the food, and it was great (lots of hummus as an aside), but he also made a delicious vegetarian chilli dish and he told me about TVP.

After that I had been searching for a cheap source with no luck, until I found it in the bulk foods section of Whole Foods and a few other places. It's great for vegetarians, but I also like it as just an extra protein extender in my regular meals (ie cut the amount of meat down, and throw in some extra TVP)
Title: Re: "Where have you been all my life?" foods
Post by: ShavenLlama on March 22, 2013, 11:05:02 AM
I've always eaten yogurt, but I'd get sick of it after a few days. Then I found the Mountain View (or whatever) brand and I have been eating it almost every morning with some granola for months. SO much better tasting than Yoplait or store brands!

I also love quinoa and farro (WHY must it take so long to cook???) and spinach. I had a traumatic experience with cooked spinach as a kid, so I was very wary of the raw, but I love it. Even now if a price of hot chicken sits on the spinach and cooks it a little, I have issues. But I could eat a spinach salad every day for lunch and be happy.

Our thing lately has been looking up recipes for common spice mixes like taco and burrito seasoning, or chicken rub. We already have all the spices, why waste money on a premade packet with MSG and a ton of salt added in?
Title: Re: "Where have you been all my life?" foods
Post by: MtnGal on March 22, 2013, 11:06:32 AM
I love love love Fage greek yogurt. It goes on sale fairly often here so I only buy it then, but I have that with homemade granola and blueberries almost every day for breakfast.

Also, coconut oil. I can't get enough of it.

And avocados. So good.
Title: Re: "Where have you been all my life?" foods
Post by: maryofdoom on March 22, 2013, 12:23:53 PM
Ataulfo mangoes, when they are in season (which just so happens to be right now.) http://en.wikipedia.org/wiki/Ataulfo_%28mango%29 (http://en.wikipedia.org/wiki/Ataulfo_%28mango%29)

In fact, I am going to consume one shortly as an afternoon snack.

Short ribs make an excellent beef stew and are often marked down at my local grocery store, because people don't know what to do with them.

I recently discovered some recipes for lentils that aren't always curry, which is great, because I can't deal with Indian food. (It's my own problem, I know that I am weird.)

Every time someone at the husband's office gets a deer, it makes me jealous, because venison is amazing.
Title: Re: "Where have you been all my life?" foods
Post by: joyful girl on March 22, 2013, 03:01:36 PM
mustache cat thanks for the idea. I love parmesan in soup!

mary, there are French and Italian recipes for lentils. We also cannot have spicy dishes but I use all types of lentils in my cooking.

In the last year I've discovered that Mediterranean veg (zucchini, eggplant, tomato, onion, fennel, mushroom) roasted with olive oil and basil makes me swoon. Even just tomato and onion together is lovely. I don't like roasted garlic but a little fresh garlic grated on top is lovely. Blend up the leftovers for a healthy pizza sauce.
Title: Re: "Where have you been all my life?" foods
Post by: mobilisinmobili on March 23, 2013, 02:47:56 PM
Coconut Oil.

Bison.

Eating bison makes me feel superhuman.
Title: Re: "Where have you been all my life?" foods
Post by: meadow lark on March 23, 2013, 08:51:00 PM
Coconut oil.  Coconut milk in my tea.  Acorn squash peeled, cubed, drizzled with mucho olive oil and garlic salt and baked at 375 for an hour (stir once.)  They get all crispy.  Sweet potatoes roasted in the oven at 400 for 1 hr.  Eat as is, or with lots of butter.  Fried plantains, and fried bananas.
  Fun thread.
Title: Re: "Where have you been all my life?" foods
Post by: artistache on March 24, 2013, 06:11:42 AM
Cabbage! I ate it occasionally as a kid, with sour cream, and I've always eaten it in small quantities as sauerkraut. But this year our consumption has taken off--it's super cheap, even the organic versions, lasts forever in the fridge, and there are a bunch of different types.  Saute with olive oil and top with any sort of protein, or roast slices of it in the oven, or make a tangy slaw. This is a great recipe combining three favorite mustachian foods, quinoa, chickpeas, and cabbage: http://www.marthastewart.com/962202/toasted-quinoa-saute-lemony-cabbage-and-dill You don't even need the dill if you don't have it on hand or in your garden.
Title: Re: "Where have you been all my life?" foods
Post by: KC on March 24, 2013, 06:25:06 AM
Hemp seeds. I used them on yogourt and oatmeal. They add good fats and a little protein.
Nutritional yeast, sprinkled on roasted veggies or popcorn.
Both are great additions to a vegetarian diet.
Title: Re: "Where have you been all my life?" foods
Post by: Worsted Skeins on March 24, 2013, 07:07:57 AM
My local farmers often sell bunches of roots with the greens attached. I only learned within the past year that things like radish tops are edible.  I found a recipe online for roasted radishes and greens with balsamic vinegar that is great!

This epiphany led to a web search.  Carrot top pesto anyone?

The other thing that I discovered in recent years is the flavoring power of the anchovy. A couple of these babies will melt into an olive oil/garlic mixture and add great depth. 

I am also consuming more root vegetables since we have CSA subscriptions.  Roasting any sort of root (the humble radish, the weird rutabaga, the sweet carrot, even turnips) will make it lovely.  Leftover roots with a fried egg is breakfast heaven.

P.S. Greens and beans (cranberry beans) are on tonight's menu.
Title: Re: "Where have you been all my life?" foods
Post by: Jill the Pill on March 24, 2013, 08:55:14 AM
Quote
I love love love Fage greek yogurt. It goes on sale fairly often here so I only buy it then
Quote
I've always eaten yogurt, but I'd get sick of it after a few days. Then I found the Mountain View (or whatever) brand
Oh you guys have to learn how to make yoghurt.  It is so easy: 20 min hands-on time to make 1/2 gallon.

Recipe/procedure:

In a deep saucepan, start heating 7 cups of milk (whole works better) on medium to medium-high.  In a large, clean container (we use a big glass cookie jar) mix 1 cup half-and-half with 1 cup of yoghurt, and set that aside.  Get a big pan of ice water that will be large enough to hold your cooking saucepan.  Set that aside, too. 

Then pay attention to the cooking milk.  Stir, so it doesn't scald at the bottom, and if you have a thermometer, raise the milk to 180 degrees.  If you don't have a thermometer, the milk should get to just boiling but not boiling over.

Move the hot milk pan right into the ice water pan, and let the milk cool to about 100-110 degrees.  Stirring hurries things along.  If you don't have a thermometer, you'll know it is ready when no steam is coming off it at all, and you can barely feel any heat when you stick a finger in the milk. 

Transfer the milk to the container with the half-and-half and yoghurt.  Stir.  Now you need to stash it somewhere warm overnight.  Our oven has a 100 degree setting, but I have used a bread machine, oven-with-oven-light-on, and even a warm car.  Some people wrap the container in a towel to make it cozy. 

In the morning, you will magically have yoghurt.  It will be looser but tastier than store-bought, and it will firm up in the fridge.  I have only had one or two batches really fail, and then those are excellent used as liquid in baked goods (muffins, pancakes). 

Title: Re: "Where have you been all my life?" foods
Post by: Debbie M on March 24, 2013, 08:26:52 PM
-- Parmesan cheese. The real stuff is expensive, fudgy, and strong enough that you just need a little.

Save your parm rinds! They add a really nice salty, savory note to soups. I put them in kale, sausage, and celeriac soup, and it's delish.

And pinto beans.  This was served at a party I attended, and many of the participants agreed that they were the best pinto beans ever.  Also, mushrooms sauteed in butter disappeared faster than the hosts could make it.  Sounds boring.  Not.
Title: Re: "Where have you been all my life?" foods
Post by: hoyahoyasaxa on March 24, 2013, 09:02:08 PM
I swear, for years I was totally grossed out by yogurt.  I just couldn't stomach it and was willing to try different types but the taste was just too strong.  I don't know if my tastebuds have changed or what, but one of the highlights of my day now is having myself a teacup of whole milk plain yogurt mixed with honey and dried cranberries.  Yum!
Title: Re: "Where have you been all my life?" foods
Post by: N on March 24, 2013, 10:02:16 PM
definitely cabbage. the only exposure I had to cabbage growing up was in KFC coleslaw, which I thought was gross. Although, now I do like coleslaw, and I discovered I love cabbage. sauteed, slawed, roasted, in soups...

and brussel sprouts. so good. I saute them with fat and then drizzle maple syrup and add a glob of mustard.

and beets, too. yummmmm.
Title: Re: "Where have you been all my life?" foods
Post by: caligulala on March 25, 2013, 02:44:30 PM
Millet! It gives baked goods a little bit of crunch and you can make it up savory or sweet depending on how you want to use it. Our whole foods expanded its bulk foods section so it is now huge and has a million different grains and heirloom beans, so we went a little wild on our last trip. Millet, farro and kamut were the surprise hits. Rye berries too. We've stopped making risotto and now make ryesotto.


Giant fava beans were universally loathed, however. You've been warned.
Title: Re: "Where have you been all my life?" foods
Post by: kolorado on March 27, 2013, 07:44:22 AM
Even as a kid I was always a "health food" fan so I pretty much already love everything the experts say is good for you. I was the dorky kid who eagerly sprinkled wheat bran and honey on her rice puff cereal with bananas before happily chowing down. :P
My newest thing is cottage cheese. I hated it up until a couple years ago, preferring plain yogurt or a piece of cheese. But for protein to fat ratio, you just can't beat cottage cheese so I gave it another go. I don't eat much meat so the other foods I eat must be high in protein. Cottage cheese is surprisingly versatile. I can eat it with fresh fruit as a sweet snack, season it for a pita chip dip, or throw it in my tacos, sandwiches or bakes as a grated cheese substitute. I also replaced mayonnaise and ricotta in several of my recipes with cottage cheese with great results.
Title: Re: "Where have you been all my life?" foods
Post by: mustachecat on March 27, 2013, 12:18:39 PM
Giant fava beans were universally loathed, however. You've been warned.

Have you had them fried? I see them already fried in Asian and Italian specialty food stores, and they are so delicious. I'm salivating right now imagining them.
Title: Re: "Where have you been all my life?" foods
Post by: Russ on March 27, 2013, 12:30:10 PM
I looooove fava beans

Giant fava beans were universally loathed, however. You've been warned.
Title: Re: "Where have you been all my life?" foods
Post by: C40 on March 27, 2013, 09:55:15 PM
Pomegranates

Avocados
Title: Re: "Where have you been all my life?" foods
Post by: Ms. Doodles on March 28, 2013, 08:09:23 AM
Definitely soft tofu in a hot pot soup.  One day, I'll master the art of hot pot broth making.
Title: Re: "Where have you been all my life?" foods
Post by: COguy on March 28, 2013, 10:01:38 AM
I looooove fava beans

Me too.  With liver and a nice Chianti
Title: Re: "Where have you been all my life?" foods
Post by: MountainFlower on April 03, 2013, 01:44:02 PM
Don't laugh:  Egg Salad

I never liked it before, but I was trying to use up easter eggs.    I had it on rice crackers.  Food nirvana for pennies.
Title: Re: "Where have you been all my life?" foods
Post by: The Bearded Bank Builder on April 03, 2013, 02:54:19 PM
I looooove fava beans

Me too.  With liver and a nice Chianti

Oh god, he's a cannibal! Someone warn that crappy violin player!
Title: Re: "Where have you been all my life?" foods
Post by: Kriegsspiel on April 03, 2013, 04:07:02 PM
Kale chips with pepperflakes on them.  Ohhhh shit it's so good, I've eaten several pounds of it in the past week.  I used to think kale was rabbit food for hippies.  No longer.
Title: Re: "Where have you been all my life?" foods
Post by: Gerard on September 17, 2013, 07:14:25 PM
Resurrected the thread 'cause I thought of another one. Stewed plums. Ohmyfreakingod good, rich and complex.
Title: Re: "Where have you been all my life?" foods
Post by: athomeintheworld on September 17, 2013, 07:21:49 PM
Fennel! Delicious roasted with a little olive oil.  Works great to roast with others too - potatoes, butternut squash, sweet potato, carrot, parsnip. 

Cilantro - add to everything.  Over any sort of rice/bean dish, soups, curries etc. 
Title: Re: "Where have you been all my life?" foods
Post by: Daleth on September 17, 2013, 07:22:12 PM
I love me some quinoa. The bf and I eat 2 eggs, 1/4 cup prepared quinoa, 1/4 cup black beans, 1/4 cup spinach every morning for mashup breakfast. Best combo ever. Keeps me full until noon.

I've had sweet quinoa too--prepared like oatmeal, with dried fruits and honey and coconut milk (or whatever you like) and whatnot. Very tasty!
Title: Re: "Where have you been all my life?" foods
Post by: travelbug on September 17, 2013, 08:29:46 PM
Coconut oil/butter here too. Nom nom.

But one combination that is amazing: I mean you have to try it is boiled eggs with salted butter on them.

Every morning I have one or two boiled eggs, chopped in half with a tiny knob of butter. Let the butter melt a bit and bite. Seriously. OMFG.

Otherwise, my homemade pesto and salsa. I will never, ever buy these again and they are soooo easy to make.

Cool thread.
Title: Re: "Where have you been all my life?" foods
Post by: bogart on September 17, 2013, 08:41:40 PM
Beets!  Don't forget the beets!  Or the beet greens.  Or the stalks, sliced, smushed with a rolling pin, and pickled.
Title: Re: "Where have you been all my life?" foods
Post by: aj_yooper on September 17, 2013, 09:05:14 PM
Root vegetables, roasted or in the crock pot.
Lentils.
Title: Re: "Where have you been all my life?" foods
Post by: zinnie on September 17, 2013, 09:08:29 PM
Hummus. Avocados. Texturized soy protein. Any kind of beans. And whatever is fresh in the garden.

I can literally feed myself lunch for two weeks with a single tub of hummus, a package of crispbread, and some fresh veggies each day. An avocado feeds me 2-3 breakfasts or lunches with accompaniments like eggs or bread + veggies. Beans--filling, cheap, and delicious.

We just discovered texturized soy protein at the Hispanic market. So cheap, and takes the flavor of whatever you put it in. We have only used it as the main protein so far but I look forward to using it to stretch meat as some other posters have suggested.
Title: Re: "Where have you been all my life?" foods
Post by: Adventine on September 18, 2013, 02:21:48 AM
Balsamic vinegar. I douse pretty much everything in it now.
Title: Re: "Where have you been all my life?" foods
Post by: Stives on September 18, 2013, 10:06:19 AM
This thread is so amazing!!! I registered an account just so I could post this.
Title: Re: "Where have you been all my life?" foods
Post by: NinetyFour on September 18, 2013, 10:13:32 AM
Just discovered kamut and love it.  Thanks Dr. Oz.  (I know, I know.)
Title: Re: "Where have you been all my life?" foods
Post by: ruthiegirl on September 18, 2013, 02:51:35 PM
Chipotle Tobasco Sauce

http://www.tabasco.com/tabasco-products/sauces/tabasco-chipotle-sauce/ (http://www.tabasco.com/tabasco-products/sauces/tabasco-chipotle-sauce/)
Title: Re: "Where have you been all my life?" foods
Post by: Worsted Skeins on September 18, 2013, 05:28:25 PM
Just discovered kamut and love it.  Thanks Dr. Oz.  (I know, I know.)

I just bought some kamut this week. What are you doing with it? 

And thanks to Gerard for creating and resurrecting this thread.
Title: Re: "Where have you been all my life?" foods
Post by: NinetyFour on September 18, 2013, 06:06:16 PM
I soak the kamut overnight (or for several hours) and then cook it (according to some directions I found through Google).  Then I use it just the way I would use rice.  I am a vegetarian, so I often saute or steam veggies, cook up some tofu with garlic and ginger and then serve it over some kamut.  Yum.

And IIRC, kamut has very little gluten and packs a whole lot of protein.

Since discovering quinoa, teff, and kamut, I have eaten very little rice.
Title: Re: "Where have you been all my life?" foods
Post by: mikefixac on September 18, 2013, 06:07:51 PM
I bake tortillas in oven (no oil). Then open a can of beans, rinse and make bean tostadas. Add onions, cilantro, avocado, tomato, lettuce and sriracha.

With steel cut oats, along with adding blueberries, strawberries, raisins, banana and nuts, I now peel an apple and put that in too. Never was much of an apple eater and this way I'm enjoying eating an apple everyday.

Title: Re: "Where have you been all my life?" foods
Post by: Worsted Skeins on September 18, 2013, 06:47:30 PM
I soak the kamut overnight (or for several hours) and then cook it (according to some directions I found through Google).  Then I use it just the way I would use rice.  I am a vegetarian, so I often saute or steam veggies, cook up some tofu with garlic and ginger and then serve it over some kamut.  Yum.

And IIRC, kamut has very little gluten and packs a whole lot of protein.

Since discovering quinoa, teff, and kamut, I have eaten very little rice.
Thanks. Your post reminds me to buy some buckwheat groats. Add sauted mushrooms and onion--delish!
Title: Re: "Where have you been all my life?" foods
Post by: totoro on September 18, 2013, 06:48:57 PM
Good thread! Added on a bit more than the topic - hope it is okay.

1.  Quick Asian-style soup.  Boil water in pot, add better than bouillon chicken stock (def the best - can be mixed with homemade - have a vegetable one too) and stir until dissolved.  Add vegetables of your choice (I use sweet potatoes and carrots mostly - sometimes cabbage too - or add frozen peas, tofu or shiitake a bit later) and cook for a few minutes.  Add wontons - home-made (easy) or frozen store-bought (easier).  Cook until they just start to float.  Turn off heat and break egg for each person into pot.  Put lid on and wait until egg is cooked to your liking.  Sprinkle with chopped cilantro and green onions.  Add Vietnamese chili garlic sauce or bit of soya sauce.  We eat it for breakfast, lunch or dinner.

2.  Halve an avocado.  Remove seed.  Put Japanese soya sauce in hollow.  Eat with spoon.

3.  As others have mentioned - roasted root vegetables, including fennel, and especially including beets.  Roast in olive oil until done.  Sprinkle with sea salt, pepper and balsamic.  Leftovers can be made into an excellent pureed soup with the addition some chicken stock and spices.  Cream or coconut milk can be added also.

4. Asian grilled steak.  Melt butter in frying pan.  Sear steak on both sides but do not cook further (will be raw inside).  Remove from frying pan and slice into thin slices.  Mix Japanese soya sauce, fresh ginger and garlic, Vietnamese chili paste (to taste), black pepper, bit of sesame oil and brown sugar.  Turn heat on pan and put steak slices in.  Pour sauce on top and cook until done as you prefer.  Serve over rice and with vegetables you like.  We can feed five with two largish steaks with this recipe.  Guests like it as much as a bbq steak and it is less expensive.

5.  Home-made gyoza - which are the same as wontons only fried with a special sauce for dipping.  We use ground chicken instead of pork and sometimes don't add cabbage but do add chopped green onion.  We make a lot and then freeze them.  You could do a vegetarian version using tofu. The wrappers are available in Asian grocery stores. Here is the recipe: http://chinesefood.about.com/od/potstickers/r/gyoza.htm

6. Acorn/Butternut/Kabocha squash.  I bake it in slices with butter, cinnamon and brown sugar.  I also use this recipe to make a soup that is very good: http://japanesefood.about.com/od/soup/r/kabochasoup.htm

7.  Wraps.  So tasty with beans, cilantro, cheese, avocado and salsa - and whatever leftovers.  Homemade salsa is awesome.  I'm planning to try this filling next: http://www.theyummylife.com/Thai_Peanut_Slaw

8.  Five minute artisan bread. Excellent dipped in a mix of olive oil and balsamic (kids love this).  If you still eat wheat I highly recommend this recipe: http://www.food.com/recipe/5-minute-artisan-bread-325571

Great revelations in prepared cooking products over the years:

1. Better than Bouillon paste stock
2. Thai red and green curry paste
3. Lemongrass
4. Vietnamese chili garlic sauce
5. Wonton wrappers
6. Coconut milk/cream
7. Sesame oil
8. Miso

Best kitchen utensil:
Sturdy German garlic press - cut off end of garlic bulb but don't have to peel

Best kitchen appliance:
Tie:  toaster oven (less energy and we can bake cookies/muffins/tarts six at a time to keep snacking down) and good electric rice cooker

Best revelation for getting kids to eat healthy:
Fill one of these up every day with cut-up vegetables, fruit and nuts (whatever they will like) and have it on the kitchen table when they get home and on weekends: http://www.ebay.com/itm/VINTAGE-TUPPERWARE-DIVIDED-RELISH-VEGETABLE-FRUIT-TRAY-4-PIECE-CONDIMENTS-TACO-/360731418802
and:
Use divided dinner plates for picky kids which have vegetables in the largest divided area and then protein, carb and fruit in the others\
and:
Smoothies

Best revelation for the dog:
Home-made dog food.
Buy cheap meat on sale/marked down and make sure you include some organ meat. This is most often ground/cubed beef, ground/cubed pork, ground chicken and chicken hearts for us.  Get big pot and boil meat with sweet potatoes and carrots and rosemary.  When cooked, add brown rice and bring to boil.  Turn off heat and let rice cook with lid on.  Proportions are around 1/2meat 1/4 vegetables 1/4 rice. Freeze in serving sizes. We also give one fish oil capsule per day and one marrow bone.  We cook the food once per wk.  Our dog is really healthy at six and exactly the right weight.

Potential food revelations I have not tried but want to:

1. Home-made kimchi
2. Trying to catch most of our fish/seafood
3. Refrigerator pickles
4. Buying only free range meat - starting with our Thanksgiving turkey this year
5. Making gravlax
6. Smoking salmon
7. Paleo eating
Title: Re: "Where have you been all my life?" foods
Post by: grantmeaname on September 18, 2013, 07:44:26 PM
Real heavy cream in coffee. Now that's the good life.
Title: Re: "Where have you been all my life?" foods
Post by: Rural on September 19, 2013, 06:54:20 PM
Pearled barley. Throw it in the crock pot with pretty much anything at all in the morning, be sure there's lots of liquid for it to soak up, be happy that night.
Title: Re: "Where have you been all my life?" foods
Post by: cats on September 19, 2013, 10:36:21 PM
A recent re-discovery for me is cauliflower rice.  I'd been skeptical for a while, then tried it, liked it, but decided chopping all that cauliflower into little pieces was a PITA.  More recently, I realized that DUH, I own this thing called a food processor, and now we are eating cauliflower rice all the time.  And I LOVE IT!

An older one, but my boyfriend totally got me to do a 180 on my feelings about dietary fat.  Five years ago, I was one of those people who used as little as possible (stir-frying with water, anyone?).  Then I was forced to loosen up about it and OMG, food tastes so much better!  And I have not ballooned in weight, either.
Title: Re: "Where have you been all my life?" foods
Post by: gooki on September 20, 2013, 02:24:56 AM
Cilantro - add to everything.  Over any sort of rice/bean dish, soups, curries etc.

I so wish my wife wasn't allergic. She reacts real bad to even small amounts.

Coconut milk/cream - great for curries
Desiccated coconut - we use this to reduce the amount of flour in certain baking
Vanilla paste - like vanilla essence without the alcohol tang, and still cheaper than real pods
Quick cook oats - porridge done in 2 minutes, that and my daughter loves it
Frozen berries - omfg so tasty, more reliable than fresh, and cheaper to.

Title: Re: "Where have you been all my life?" foods
Post by: lentilman on September 20, 2013, 04:19:25 AM
Lentil soup.  I make it with onions, garlic, red pepper, tomato, and dried hot peppers.

Homemade hummus flavored with serrano peppers for a little bite.

Frank's hot sauce.  For years I used Tobasco until finding Frank's is much tastier.
Title: Re: "Where have you been all my life?" foods
Post by: Kira on September 20, 2013, 06:50:52 AM
Frozen fruit. I estimate I have frozen about 40 pounds of peaches this summer. I think I have an addiction. Let them get really ripe and then freeze them in small chunks on a cookie sheet, then scrape into a bag. They still taste juicy ripe and delicious after letting them sit for a minute in a cup.
Title: Re: "Where have you been all my life?" foods
Post by: Dulcimina on September 20, 2013, 07:38:12 AM
Fennel! Delicious roasted with a little olive oil.  Works great to roast with others too - potatoes, butternut squash, sweet potato, carrot, parsnip. 

Cilantro - add to everything.  Over any sort of rice/bean dish, soups, curries etc.

Cilantro! I tasted it many years ago in a salsa at a TexMex restaurant.  Nasty, soapy stuff.  Then a vegetarian friend made a curried lentil soup with it that rocked my world.  Recently found some Trinidadian recipes for something called green seasoning that calls for both cilantro and culantro.  I made a crockpot beef and plantain stew and popped some frozen cubes of the seasoning in.  So good!

I just discovered fennel last year.  The recipe called for roasting it with oranges and beets.  Tasted like ice cream.  YMMV, I was coming off 30 day paleo challenge.

Pumpkins/winter squashes - same cookbook (Practical Paleo) has a recipe for roasting acorn squash, and serving it with coconut cream concentrate, drizzle of honey or maple syrup, cinnamon, and whatever nuts or dried fruits you can handle. Yum!
Title: Re: "Where have you been all my life?" foods
Post by: Dulcimina on September 20, 2013, 07:39:24 AM
Oh, someone mentioned cauliflower rice.  Cilantro is great there too, along with a little coconut oil...
Title: Re: "Where have you been all my life?" foods
Post by: Jackrabbit on September 20, 2013, 12:50:55 PM
Spaghetti squash.  Steam it and fork it out like spaghetti, minus all of the carbs. Great side with spinach, garlic and butter, cheese or marinara.

Grabbed a pack of seeds and threw them in the garden.  About a 20 foot row.  Have eaten three, got 10 ripening, and another 10 out in the field yet.  A 99 cent pack produced enough that I would have had to spend $60-$80...
Title: Re: "Where have you been all my life?" foods
Post by: Elaine on September 30, 2013, 10:56:31 AM
Ghee!!!!!!!!!!!!! It's clarified butter and IT IS GOD.
Title: Re: "Where have you been all my life?" foods
Post by: Norrie on September 30, 2013, 01:55:15 PM
Popcorn made with coconut oil.

2 tablespoons of (refined) coconut oil
1/3 cup kernels

Large stock pot on medium high or a wee bit higher, dump in kernels and oil, shake around so that the kernels are coated by the oil as it melts, put a lid on, shake a bit once in a while, take off heat when the popping slows down to once every three seconds. Salt lightly, and enjoy some of the best/healthiest popcorn around.

Title: Re: "Where have you been all my life?" foods
Post by: onehappypanda on September 30, 2013, 04:01:27 PM
Butternut squash and sweet potatoes served SPICY. Used to think I hated both, turns out I just don't like them drowned in brown sugar.

But rub them in coconut oil and sprinkle some cinnamon, chili powder, and cayenne on them and roast them up? Hell. Yes.

And I used to think I despised brussels sprouts, but lately I've been really into roasted brussels with some Penzey's Northwoods on top. I can't find a reliably cheap source though :(
Title: Re: "Where have you been all my life?" foods
Post by: Heather on September 30, 2013, 06:19:19 PM
Dried chickpeas: just soaked and cooked in water.  Then drain and throw on any simple home made dressing and let them soak it up.

Apples:We have so many free apples here, I've been getting creative. They are great in stir fry. 

Cider vinegar: I was hooked on balsamic vinegar, then I rebelled against the price. So, I tried a jug of cider vinegar.  I add cider vinegar and some honey where I used to use balsamic.  Add soy sauce and it's a nice marinade for barbecued (free) garden zucchini.





Title: Re: "Where have you been all my life?" foods
Post by: Gerard on March 28, 2014, 03:15:45 PM
Resurrected the thread AGAIN, 'cause I have a new one: Larb. Also spelled laap or laab. The people of Thailand deserve some kind of prize for inventing a salad that tastes like gravy.

Also wanna second the cooked-from-dried chick pea thing. They're so much better... sometimes I just eat them hot with butter, salt, and pepper, and they're almost as sweet as corn on the cob. Especially if before cooking you sprout them Indian style (i.e., until they have just a tiny tail, rather than a big sprout).
Title: Re: "Where have you been all my life?" foods
Post by: Norrie on March 28, 2014, 03:29:23 PM
I'd never had a Brussels sprout in my entire 38 years until last week. The husband was away for work, the kids were with the grandparents, and we had just gotten home from a 12 hour car trip. I could not bring myself to scavenge, so off to Whole Foods hot bar, where they had roasted Brussels sprouts with little pearl onions. Holy shit! New favorite food.

Green smoothies. I've always loved smoothies, but have hated every one that I've tried with spinach added. But last week I found one that is perfect, and this weekend I'm going to attempt to replicate it at home.

Kale salad. I've been avoiding kale for no reason except that everyone seems to love it right now, which means that I have to hate it. But again, I tried it recently and am fully on board. Now to get the kids to buy in.
Title: Re: "Where have you been all my life?" foods
Post by: Gen Y Finance Journey on March 28, 2014, 04:05:33 PM
This is my super easy "I could eat this every day" recipe (I don't measure anything when I make up recipes, so apologies for the lack of measurements):

1) Preheat oven to 350
2) Slice, then saute a small onion with some kale torn into smallish pieces in olive oil until the onion caramelizes
3) Spread the onion and kale onto a low carb tortilla (or a regular tortilla if you prefer, though I've only ever used low carb with this recipe)
4) Throw on some blue cheese crumbles and stick it in the oven for about 10 minutes
5) While that's cooking, reduce some balsamic vinegar over low heat (I use the same pan I sauteed the onion & kale in)
6) Take the tortilla out of the oven and drizzle the balsamic over it
7) Enjoy the deliciousness and wish you had made two
Title: Re: "Where have you been all my life?" foods
Post by: Thegoblinchief on March 28, 2014, 04:18:49 PM
I've always loved bread, but this bread recipe is SO easy:

http://food52.com/recipes/23747-no-knead-sandwich-bread

I use 433g bread flour and 433g whole wheat with no other modification. Absolutely delicious.

I've come to really enjoy plain raw almonds, wood grilled fish of most kinds, and I'll throw down in the spinach smoothie camp as well. I prefer whole fruit or greens, but every couple of days I'll make one with a little fruit and a whole lot of flax meal.
Title: Re: "Where have you been all my life?" foods
Post by: lisahi on March 28, 2014, 04:33:03 PM
Gluton-free oats -- I make either overnight oats, or cook the oats in the morning. To 1/2 cup oats, I add a tbsp flax seed, a tbsp chia seed, 2 tbsp unsweetened coconut, 3 tbsp full-fat plain greek yogurt, a few almonds, and a tsp of raw honey.  Sometimes I'll cut up an apple or pear and add that in as well. I'm pretty obsessed with it.

Grass-fed butter. I've spent most of my childhood and adulthood using some various form of fake butter or grain-fed butter. But grass-fed butter is SO GOOD, and healthy too.

Goat cheese. I've eaten this for awhile, but I'm mentioning it because goat cheese is heaven.
Title: Re: "Where have you been all my life?" foods
Post by: aj_yooper on March 28, 2014, 07:22:20 PM
Just discovered kamut and love it.  Thanks Dr. Oz.  (I know, I know.)

Oh yeah!  Sub it for rice or add it in to stoups.
Title: Re: "Where have you been all my life?" foods
Post by: EK on March 28, 2014, 09:56:51 PM
I always thought that beets and avocados were two foods I did not like, but oh how wrong I was!!!  I eat them now (though not together) almost every week.  Nom nom nom!!!

Also almond milk.
Title: Re: "Where have you been all my life?" foods
Post by: ashley on March 28, 2014, 10:26:11 PM
Homemade walnut milk. I can't believe how much money I used to spend on commercial almond milk.
Title: Re: "Where have you been all my life?" foods
Post by: garth on March 28, 2014, 11:09:25 PM
Horse was an eye opener. And I'll second Larb. The biggest one for me, though, was pho. It handily takes the cake as my favorite food.
Title: Re: "Where have you been all my life?" foods
Post by: Squirrel away on March 29, 2014, 05:45:32 AM
Green smoothies and sriracha. Not together.;)
Title: Re: "Where have you been all my life?" foods
Post by: lithy on March 29, 2014, 06:36:26 AM
Definitely persimmons.
Title: Re: "Where have you been all my life?" foods
Post by: DanielleS on March 29, 2014, 08:12:03 PM
Kimchi. So many different types are available nowadays, from white to leek to radish green, I'm having a kimchi renaissance. I love kimchi soup, kimchi rice and kimchi pasta.

Mmmm, my mouth is watering as I imagine eating a big plate of kimchi rice with cilantro, scallions, and a tiny drizzle of roasted sesame oil atop it all. And I just ate dinner!
Title: Re: "Where have you been all my life?" foods
Post by: Simple Abundant Living on March 29, 2014, 08:42:17 PM
These things I've never liked until my forties-no matter how many times I tried them. Now, I can't get enough!  Salmon, sweet potatoes, and good coleslaw.  I attribute it to juicing. My taste buds have actually altered.

Also agree on coconut oil. I love coconut oil popcorn with sea salt.  I also love Hemp seeds, quinoa, coconut/almond milk, and curry. Those were things I never ate growing up.
Title: Re: "Where have you been all my life?" foods
Post by: Simple Abundant Living on March 29, 2014, 08:48:16 PM
Oh, and we made our own vanilla this year. What a difference!  We make healthy no bake cookies and the vanilla flavor really comes out.
Title: Re: "Where have you been all my life?" foods
Post by: ysette9 on March 30, 2014, 08:07:19 AM
For me it was fish sauce. When I first met fish sauce I thought it was disgusting. It still is, in large quantities. However, I finally learned that in SMALL quantities, fish sauce is worth its weight in gold. It adds an amazing rich umami flavor to so many dishes.
Title: Re: "Where have you been all my life?" foods
Post by: TomTX on March 30, 2014, 08:51:31 AM
I'll second the mention of barley. If you're already making lots of rice/bean dishes for frugality or health reasons, substituting barley for rice can mix things up a bit.

One thing to keep in mind, if you're concerned about nutrition, is that the commonly available "pearled" barley has been processed to remove the hull and bran and is not actually considered a whole grain. I didn't realize this until recently. The whole grain version is known as "hulled" barley.

And hulled barley is easier to cook with if you soak it overnight.
Title: Re: "Where have you been all my life?" foods
Post by: Zette on March 30, 2014, 09:07:56 AM
I can't wait to see the posts in this thread.

I wanted to mention this book. It really helps me try new things that are typically also very affordable.
The Asian Grocery Store Demystified (Take It with You Guides) [Paperback]

Now if only I could find this book for other types of ethnic foods :)

Looked it up on Amazon, and the same author has books for Indian and Latin/Carribean cuisine.  Thanks for the book tip!
Title: Re: "Where have you been all my life?" foods
Post by: MarciaB on March 30, 2014, 09:10:01 AM
Lentils. (Remember the macrobiotic folks from the 70s? The great unwashed. Turned me off lentils for a long time).

Discovered you can buy a package already cooked at Trader Joes (because when I cook them they're mushy and horrible).

I dump them in a bowl and mix in some salad dressing. Keeps in the fridge for a week or more. Scoop some on a salad for lunch. Put into burritos. Use lots of ways. Super convenient, tasty and nutritious (the triple win!).
Title: Re: "Where have you been all my life?" foods
Post by: horsepoor on March 30, 2014, 09:29:09 AM
Jicama - never used the stuff before, but had some from a co-op basket and made it into an awesome slaw last week
Fish sauce - have used in the past for Thai food, but it was always so funky.  Discovered Red Boat brand, which is way better quality (paleo-approved, BTW), and great for adding some umami flavor - such as a couple drops rubbed onto each side of a steak to bring out the flavor.
Coconut oil - all kinds of ways, but especially on sweet potatoes roasted with chile flakes.
Cauliflower "rice" - buzz it up in the food processor and use 100 ways as a low-carb pilaf side dish
Tamarind paste - adds a sour element that rounds out the flavor of many dishes without the regular acidity of citrus or vinegar
Okra - I am growing way more okra this year.  Love it as a vegetable when fresh from the garden, or pickled (see below)
Fermented pickles - learned to do this last summer, and they are amazaballs compared to regular old vinegar pickles.  Super easy and keep in the fridge for ages.  The jar has cucumber, okra, onion and serranos in it, and they are all delish.
Title: Re: "Where have you been all my life?" foods
Post by: Simple Abundant Living on March 30, 2014, 10:53:36 AM
Jicama - never used the stuff before, but had some from a co-op basket and made it into an awesome slaw last week


Jicama is so yummy cut up into sticks and eaten raw or with a veggie dip!
Title: Re: "Where have you been all my life?" foods
Post by: rocklebock on March 30, 2014, 10:58:49 AM
Smoked paprika. Try it on popcorn.
Title: Re: "Where have you been all my life?" foods
Post by: Albert on March 30, 2014, 11:11:15 AM
Hummus. Discovered during my recent trip to the Middle East.
Title: Re: "Where have you been all my life?" foods
Post by: Splendid on March 30, 2014, 12:53:56 PM
Banana peppers. Pickled and fresh, but especially the pickled. I eat them on EVERYTHING. Sandwiches, pizza, stromboli, green salads, pasta salads. The fresh ones I saute with onions and put them on hot dogs, hamburgers, eggs, bratwurst, as a side for steak, etc.
Title: Re: "Where have you been all my life?" foods
Post by: Squirrel away on March 31, 2014, 06:38:03 AM
Lentils. (Remember the macrobiotic folks from the 70s? The great unwashed. Turned me off lentils for a long time).

Discovered you can buy a package already cooked at Trader Joes (because when I cook them they're mushy and horrible).

I dump them in a bowl and mix in some salad dressing. Keeps in the fridge for a week or more. Scoop some on a salad for lunch. Put into burritos. Use lots of ways. Super convenient, tasty and nutritious (the triple win!).

Good idea, for some reason I've never thought to do that with lentils.:)
Title: Re: "Where have you been all my life?" foods
Post by: GreenAcres on March 31, 2014, 07:51:00 AM
-Butter:  I was afraid of it forever, and am now embracing it.  So amazing.
-Frozen Mango:  So much easier and cheaper than fresh mango
-Homemade Tortillas from Masa:  They are so easy to make and taste amazing.  They also make a really cheap dinner.
-Lentils:  They are so versatile and cook very easy.
-Radish:  I used to hate it but now I love it.  We make this pickled carrot/radish slaw that makes almost every dish more flavorful.
-Sauerkraut:  Tastes amazing and good for you.
-Sardines:  They are cheap, low in mercury and high in Omega 3's.  I love them on crackers or in pasta dishes.
Title: Re: "Where have you been all my life?" foods
Post by: Threshkin on March 31, 2014, 10:19:25 AM
Congee made from lentils, red beans, millet, rice and whatever other dried beans or grains we have in the house.  Made in the one dedicated kitchen appliance we have that is used 3-4 times a week.  Cooks and grinds Congee and also makes the best fresh soy milk.

Into the Congee goes:
1) Raw peanuts soaked in Chinese vinegar - Best after it has soaked for a week or more.  We keep a jar in the fridge.
2) Sliced fresh ginger also soaked in Chinese vinegar - also keep in the fridge.
3) Eggs scrambled with chives, green onion, or onion.  Add a little light soy sauce near the end of the cooking to add flavor, color and salt.
4) Meat if you want it.  Best is our sun dried sausage but just about any left over chopped meat is fine.  We used bratwurst this morning.
5) Pressed & Fried tofu.  Take firm tofu and press the water out slowly. Slice the tofu and saute with a little soy sauce. (Meat alternative.)

Title: Re: "Where have you been all my life?" foods
Post by: payitoff on March 31, 2014, 10:30:51 AM
Brocolli slaw! instead of cabbage i use this for my coleslaw and dump it on other stir fry stuff, smart invention of recycling broccoli stems
Title: Re: "Where have you been all my life?" foods
Post by: AJ on March 31, 2014, 10:54:28 AM
-Radish:  I used to hate it but now I love it.  We make this pickled carrot/radish slaw that makes almost every dish more flavorful.

Would you be willing to share the recipe? This sounds yummy!
Title: Re: "Where have you been all my life?" foods
Post by: T-Rex on March 31, 2014, 10:55:53 AM
Well, Camembert cheese is one of my favorite foods, but I had it for the first time in a very long time and almost felt sad that it had been so long.
Title: Re: "Where have you been all my life?" foods
Post by: Tempe on March 31, 2014, 11:23:49 AM
Avocados- I had never had one until last year. I love eating it with salads, or using it as the spread on a sandwich instead of mayo.
Jicama and pho, twos things that were so delicious when I tried them. I have most of the ingredients for pho but haven't made it yet, some day.
Sushi or sashimi was another food I had never had until last year. I never knew raw salmon could taste so good!
Black beans, I never made a pot of them until the last year, it definitely worked as a cheap delicious meal that last days, especially with rice, sour cream and cheddar cheese with cholula in it.
Cholula, I hated hot sauces until the day I had a cold and I was eating raw onions while cutting them for cooking with black beans. I saw the cholula in the fridge and my tastebuds were yelling yes. Lacking a sense of smell really made a difference in my taste buds that night and it helped me get over the fear/hate of hot sauce.
Title: Re: "Where have you been all my life?" foods
Post by: rocksinmyhead on March 31, 2014, 11:35:55 AM
grilled eggplant... we discovered it last summer. damn that's good.

also agree with others who have mentioned balsamic vinegar and smoked paprika. either one totally elevates a dish. god, smoked paprika is just good in almost ANYTHING.
Title: Re: "Where have you been all my life?" foods
Post by: Better Change on March 31, 2014, 11:38:40 AM
blood oranges - especially cut into segments and thrown on top of raw kale/Brussels sprouts salad.  with walnuts or almonds.

spicy peanut sauce - peanut butter, rice vinegar, soy sauce, garlic, ginger, sriracha.  sometimes I eat it off a spoon....

salted caramel - sugar, heavy cream, butter, salt.  also eaten straight out of the jar with a spoon.
Title: Re: "Where have you been all my life?" foods
Post by: savedough on March 31, 2014, 01:48:34 PM
Chia seeds - we use them to make chia pudding and as an egg substitute in pancakes and waffles.  My kids eat their weight in chia.  (Which is good since one has an egg allergy and one doesn't like meat.)

Smoked paprika

Goat cheese

Almond Flour as a chicken breader!


I'll second many of the others.
Title: Re: "Where have you been all my life?" foods
Post by: acroy on March 31, 2014, 02:16:56 PM
Roll-my-own sport drink

24oz water bottle
dash Morton's 'lite salt' (50/50 sodium/potassium)
Squirt 'Flavor enhancer', Walmart brand Lemon.

This is a great electrolyte / recovery drink for a few cents. Excellent!
Title: Re: "Where have you been all my life?" foods
Post by: szmaine on March 31, 2014, 02:55:12 PM
Pomegranates

Avocados

Boy, the food crazes do get us to try stuff, eh?

Love avocado!! Pomegranate not so much...

I'm loving granola and yogurt mixed with honey for breakfast these days...used to feel so tired all morning with muffins or breakfast burritos...had no idea they were slowing me down.
Title: Re: "Where have you been all my life?" foods
Post by: 1967mama on March 31, 2014, 05:06:29 PM
Eggplant!

Made "Macedonian Salad" from The Moosewood Cookbook on the weekend. Tasted like something at a fine restaurant and was super easy to throw together. 

Bake cubed eggplant in EVOO 20 minutes. Mix up EVOO, balsamic vinegar and some spices, add green onion, red and green bell peppers and parsley (the regular kind). 

Soooo good! Maybe the actual recipe is posted online somewhere? Cookbook is most likely in the library.
Title: Re: "Where have you been all my life?" foods
Post by: Zikoris on March 31, 2014, 07:37:51 PM
10 grain hot cereal mix, but made into muffins instead of cereal - so delicious! I discovered a recipe about a week and a half ago, picked up some 10 grain cereal out of curiosity, and boom we've gone through three batches.
Title: Re: "Where have you been all my life?" foods
Post by: Mortgage Free Mike on March 31, 2014, 07:47:16 PM
Quinoa! Love it.
Title: Re: "Where have you been all my life?" foods
Post by: PMG on March 31, 2014, 08:10:29 PM
Pesto. 

My goodness. 

Title: Re: "Where have you been all my life?" foods
Post by: kkbmustang on March 31, 2014, 08:21:58 PM
Awesome thread! Am definitely trying some of these things. I'd say our latest discoveries that we love are:

1. Vanilla almond milk
2. Chia and hemp seeds in smoothies
3. Frozen Bananas with almond butter, almond milk, cacao powder, and a few dates thrown in a Vitamix for a few minutes. Banana ice cream. Holy goodness, it's delicious.
Title: Re: "Where have you been all my life?" foods
Post by: Russ on April 01, 2014, 05:47:06 AM
Pickapeppa sauce.
Title: Re: "Where have you been all my life?" foods
Post by: Simple Abundant Living on April 01, 2014, 07:22:36 AM
10 grain hot cereal mix, but made into muffins instead of cereal - so delicious! I discovered a recipe about a week and a half ago, picked up some 10 grain cereal out of curiosity, and boom we've gone through three batches.
Will you post your recipe?
Title: Re: "Where have you been all my life?" foods
Post by: horsepoor on April 01, 2014, 09:32:30 PM
Pickapeppa sauce.

I bought a few bottles of different kinds when I was in FL last year, and now I'm working on the "Original" recipe.  It seems like it could be pretty easily replicated with chile paste, Worcestershire sauce, maybe some sugar and soy sauce?  It's awfully good on a nice grilled steak!
Title: Re: "Where have you been all my life?" foods
Post by: Zikoris on April 01, 2014, 10:17:07 PM
10 grain hot cereal mix, but made into muffins instead of cereal - so delicious! I discovered a recipe about a week and a half ago, picked up some 10 grain cereal out of curiosity, and boom we've gone through three batches.
Will you post your recipe?

Sure!

Mix together:
1 cup 10 grain cereal mix
1 1/4 cups soy or almond milk
1 tbsp apple cider vinegar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/4 cup oil
1 tsp vanilla

Let it sit and soak for maybe 5-10 minutes.

Mix separately:

1 cup flour (white or whole wheat)
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Mix the wet and dry, pour into greased muffin tins, bake 15-18 minutes at 400. From a really good book called "150 Vegan Muffin Recipes".
Title: Re: "Where have you been all my life?" foods
Post by: senecando on April 01, 2014, 10:33:46 PM
* Lard - Got some extra pork fat? Now you have a cooking fat that almost lasts forever! My girlfriend will also make oat/lard cracker things which I love.
* A good soy sauce - I didn't know soy sauce could taste so good, or that the fermented flavor could come through. Just heads and shoulders above the rest. Has a flavor aside from salt. Amazing. link (http://www.asian-food-supplier.com/xo-soy-sauce.htm).
* Lamb - I was raised in a beef and chicken house, so I'm just starting to eat lamb more regularly.
Title: Re: "Where have you been all my life?" foods
Post by: nikki on April 01, 2014, 10:38:23 PM
I grew up with a really unhealthy relationship to food due to insanely picky family members, so my list will probably make some of you laugh:

--Eggs. They're wonderful when they aren't cooked to death! Who knew?

--Green things. Almost all of the green things. They aren't evil, and they actually taste good.

--Recent green thing discovery: mallow. http://moroccanfood.about.com/od/saladsandsidedishes/r/mallow_salad_bakoula_khoubiza.htm is one of my favorite things to make these days.

--Better than Bouillon chicken base. Life is so much tastier and easier now. I still make stock from freezer veggie scraps, too.

--Homemade tortillas. So easy and way better than store-bought.
Title: Re: "Where have you been all my life?" foods
Post by: Laurie on April 01, 2014, 11:49:40 PM
Lemon Salad Dressing

Juice of one lemon
Same amount of oil
Freshly ground black pepper
About 2/3 tsp salt
Minced garlic clove

Shake in a small jar with a tight fitting lid. So simple and so good :)
Title: Re: "Where have you been all my life?" foods
Post by: Dicey on April 01, 2014, 11:57:17 PM
I just discovered Trader Joe's Cookie Butter. Healthy? Um, no. Heaven? Right here on earth. Unbelievably good. Since I've been a vegetarian for over twenty-five years, I think this one won't kill me, but if it does, I'll die happy. Very happy.
Title: Re: "Where have you been all my life?" foods
Post by: mahina on April 02, 2014, 03:34:24 AM
wow! so much good eating here!

allow me to introduce you to 'chard verde da taglio'. seeds are available from 'seeds of italy'  http://www.growitalian.com/chard-verde-da-taglio-14-1/

for the past couple of years, i've been growing this amazing chard in pots. it's easy, no fuss, no bugs, and grows well practically year round.

add to soup, of course, or pasta toppings, shredded on pizza, sauteed with potatoes or rice, fold into omelets, and on and on. extremely versatile, flavorful, handy.
Title: Re: "Where have you been all my life?" foods
Post by: jp on April 02, 2014, 11:29:31 AM
Been mentioned, but... lentils.

Cheap, easy to make, filling, healthy, delicious.  Well, they're not really very delicious alone, but they take on flavors really well.

Curried lentils are my life.
Title: Re: "Where have you been all my life?" foods
Post by: Rachelocity on April 02, 2014, 12:31:32 PM
Pinto beans!  I'd never made them from scratch before, but I tossed them into the slow cooker with 7 cups of water, a palmful of chili powder, diced onions, carrots and celery and lots of crushed garlic.  The texture of the beans was deliciously creamy, there was extra cooking liquid that I ladled off and enjoyed as soup, and the pound of beans made 8 generous portions served over rice.   I added a can of Ro-Tel tomatoes to half the batch to change up the flavour profile.  I've never made pintos before, because they are simply not available in the places where I shop.   So this was quite a revelation.