[ SECRET POST #4413 ]

[case]

⌈ Secret Post #4413 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 42 secrets from Secret Submission Post #632.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: 81 cups of cucumber

[(Anonymous)]

Do you like any kind of soup? If you make chowders or pureed veggie soups, use whole milk as some of the liquid and add cream/croutons/toasted nuts/pesto as garnishes?

I saw you mentioned not having the time to make pesto, but once you do, if you leave out the cheese, you can freeze it in ice cube trays and then put the little frozen pesto bricks in a freezer bag, and only thaw what you use for one meal at a time. Also, you can use a lot of different combos of oil/nuts/herbs/cheese in pesto—swap basil for cilantro and pine nuts for cashews, or whatever.

Sprinkle chopped nuts over your roasted veggies during the last couple minutes of cooking so they toast a bit? Fry bread crumbs, maybe with herbs/garlic, in olive oil until crispy and use as a topping for any veggies, roasted, steamed, whatever.

Tahini paste is just ground sesame seeds but it works well with roasted squash and chickpeas, or mix it with lemon juice, garlic, salt, and a bit of water until creamy and use it as a dip for veggies or a salad dressing.

Make quiches with lots of veggies. If you don’t mind a crustless version, use this recipe:


Preheat your oven to 350

3 eggs
1 1/4 cup milk
1 cup flour
1 tsp each baking powder and salt
1 cup grated cheese
2 small onions, minced
1 clove garlic, minced
2 tbs olive oil

Mix and pour into 2 greased pie plates, bake 20-30 minutes until starting to brown at the edges. I’ve used all kinds of cheese and replaced half the onion with other veggies, added pine nuts, herbs, whatever, and added way more than one onion’s worth of veggies; it’s still tasty.

It works great in muffin tins and then one or two with a salad or something is a meal. I’m vegetarian but you could probably add cooked meat. I’ve eaten it hot from the oven, lukewarm, and out of the fridge.

Re: 81 cups of cucumber

[(Anonymous)]

I love, love the quiche idea! I’ve been eating pecan pie for the calories because a good, crumbly crust is really the only thing that gets me going these days. Of course a savory pie! Lol

Re: 81 cups of cucumber

[(Anonymous)]

AYRT—I think the recipe I posted should work in a crust so long as you leave out all but a couple tablespoons of the flour; with the full cup of flour it sets up sturdy enough to eat in slices without a crust—I love crusts, but a) I have trouble keeping weight off and b) I can make piecrust, but it’s a lot of work and I save it for fruit pies. One of my favorite combos is mango/peach, but plain apple and apple/raspberry are also awesome.

If you like stuff in crust/pastry, try making turnovers stuffed with roasted veggies and cheese? Or spanakopita, samosas, Cornish pasties, British meat pies... I have an awesome veggie pie recipe but I’ll have to dig it out to post tomorrow. Also cheesecake in a crumbly cookie crust is probably the highest fat/calorie treat I can think of, but it’s actually got protein in it, plus top it with lots of fresh fruit and that’s fiber and more vitamins. Trader Joe’s sells a good plain one if you don’t wanna make it from scratch and just vary the fruit depending on what’s in season.

Tahini works better mixed in after your veggies are cooked, especially since at roasting temps it may burn otherwise. And traditional pesto is basil, garlic, olive oil, pine nuts, and grated Parmesan, but if you’re making a big batch, leaving the cheese out lets you freeze it and then just add cheese when you add the thawed pesto.

Good luck, I’m sure I’m not the only one who would donate a few pounds if I could, your sutuation sounds frustrating!

Re: 81 cups of cucumber

[(Anonymous)]

Oh and thank you! I’m going to try adding tahini to veggies and putting nuts in my pesto too!