[Full Metal Junkie]

never seen soy sauce eggs being used in a Cobb before!

Serendipity is the mother of all discovery
I once had some soy sauce eggs leftover from a miso ramen I cooked a day prior. So I put those soy sauce eggs in my Cobb salad that day. The rest is history. Now I always marinade my eggs in soy sauce any time I plan to make a Cobb.

 

[Jonny5]

Butternut squash going into the oven to be roasted with sage leaves, garlic and butter.

Then toasting the seeds in some butter for a late night snack.

 

[Towered]

Butternut squash going into the oven to be roasted with sage leaves, garlic and butter.


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Then toasting the seeds in some butter for a late night snack.

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Needs more meat.

 

[Northern Light]

Needs more meat.

I very much enjoy and indulge my carnivorous side, but i don't think every single meal requires meat.

I enjoy many veggie pastas (pesto forward, mushroom forward, roasted veggie sauce with some hot peppers).....

Salad can make a nice light summer meal; Spaghetti Squash cooks up lovely as pseudo-noodles as does Zucchini when spiralized.....and can make a lovely veggie dinner.

I also recommend Lion's Mane or Maitake mushroom done as steak. (the mushroom is the entree)

Try a bit of variety!

 

[Northern Light]

I very much enjoy and indulge my carnivorous side, but i don't think every single meal requires meat.

I enjoy many veggie pastas (pesto forward, mushroom forward, roasted veggie sauce with some hot peppers).....

Salad can make a nice light summer meal; Spaghetti Squash cooks up lovely as pseudo-noodles as does Zucchini when spiralized.....and can make a lovely veggie dinner.

I also recommend Lion's Mane or Maitake mushroom done as steak. (the mushroom is the entree)

Try a bit of variety!

Vegetables make you sad? LOL

 

[Towered]

Vegetables make you sad? LOL

Minimized to a side, I tolerate them

 

[Northern Light]

Minimized to a side, I tolerate them

You're missing out. I enjoy a great steak, but enjoy pan-roasted broccoli alongside it, with smashed potatoes pan-roasted in duck fat.

I think oven-roasted cauliflower florets, coated in olive oil, dusted with nutmeg, and smoked paprika and some salt are just delish when taken to light char (starting to brown).

Caramelized onion is a wonderful umami-bomb of a side.

As are sauteed mushrooms w/garlic and shallot.

Or some Fresh Fettuccini, tossed w/sauteed morel mushrooms, wild leeks (ramps), fiddleheads, added garlic, fresh thyme, some butter and dusting of a reggiano parmiano......

 

[Bayer]

I'm not vegan or even vegetarian but I do prepare vegan meals regularly. My breakfast, leftovers from last night: torn tofu tossed with soy sauce, apple cider vinegar, nutritional yeast and corn starch and baked in the oven, served in a caramelized onion and cranberry sauce with vegetable stock, thyme and hot pepper flakes, simple steamed potatoes tossed in butter (or margarine in this case) and green beans sautéed in more margarine with a shallot and sliced almonds. (After being steamed for 5 minutes. Some vegetables taste better undercooked, but green beans are not among them and I evangelize about this constantly. If you want an unpleasant green bean experience, order the steak frites at Le Swan, not sure what they do now but it used to come with beans that were burned and undercooked at the same time - quite an achievement.) Very good with a New Zealand pinot noir (last night, not this morning).

 

[Jonny5]

Spaghetti Squash cooks up lovely as pseudo-noodles as does Zucchini when spiralized.....and can make a lovely veggie dinner.

I actually puree the roasted squash and then put in containers in the freezer.
It can make an excellent pasta sauce with some stock, cream and parmesan added, or whatever you like.
You can mix it into mashed potatoes for some tang, or you can go the foreign route and cook it up again with some chilis, and maybe add some fish sauce and lime juice.
It's a very versatile vegetable.

 

[evandyk]

Even when I cook without meat, it tends not to be strictly vegetarian since I use a lot of fish sauce, anchovy paste, Worcestershire, bacon fat, etc.

 

[evandyk]

I actually puree the roasted squash and then put in containers in the freezer.
It can make an excellent pasta sauce with some stock, cream and parmesan added, or whatever you like.
You can mix it into mashed potatoes for some tang, or you can go the foreign route and cook it up again with some chilis, and maybe add some fish sauce and lime juice.
It's a very versatile vegetable.

I got my wife an ice cream maker for Mothers Day, and we're trying to generate ideas for ice cream flavours. I'm thinking roasted butternut squash could be delectable.

 

[Northern Light]

I got my wife an ice cream maker for Mothers Day, and we're trying to generate ideas for ice cream flavours.....

I think smokey is under-done as an ice cream note, and so is spicy balancing sweet.

May I suggest, Mexican Hot Chocolate (Chocolate, Cinnamon, and I like Chipotle for smokey heat).

For something distinctly Canadian......if you want to splurge on the big bucks...........how about Birch Syrup ice cream w/hickory nuts.

 

[evandyk]

It's mostly for the kid, so probably won't be making many spicy ones. But I think some kind of smoky roasted marshmallow one could be fun. I can roast the marshmallows over the barbecue with the kid.

 

[Towered]

Made my signature Styrian scrambled eggs this morning, but didn’t have any green onions, so I substituted in jalapeños instead - turned out a lot yummier than I expected! I call this dish Maximilian I

 

[AlvinofDiaspar]

Made my signature Styrian scrambled eggs this morning, but didn’t have any green onions, so I substituted in jalapeños instead - turned out a lot yummier than I expected! I call this dish Maximilian I

Getting rather HRE aren't we?

AoD