#corn and butternut squash’s and sweet potato

[c4rr10n]

I’m a culinary god btw. If you even care

[morethansalad]

Sweet & Spicy Vegan Tamales

[prettieinpink]

Question about Cycle Syncing. Do you know where i can find, like a masterlist of food that fits into the steps of the cycle? I always see the same food but how abt the rest? Would be nice to know for example for meal building.

MASTERLIST: NUTRITION CYCLE SYNCING

This post is a masterlist of everything that is recommended you eat while cycle syncing. if you don’t know what that is, read this beginner guide.

This post is a researched post, because I actually couldn’t find a proper masterlist. So, I researched what kinds of nutrients you need during your 4 phases, but I am NO DOCTOR. Just a little disclaimer!

MENSTRUAL/FOLLICULAR PHASE - high iron, vitamin C foods

VEGETABLES

Spinach

Silver beet

Broccoli

String beans

Peas

Sweet potatoes

Beet greens

Dandelion greens

Collards

Chard

Chilli peppers

Sweet yellow peppers

Parsley

Brussel sprouts

FRUITS

Oranges

Guavas

Black currants

Cantaloupe

Kiwis

Lemons

Lychees

Papayas

Strawberries

Oranges

Watermelon

Figs

Prunes

PROTEINS

Beef

Lamb

Liverwurst

Pork

Veal

Dried beef

Eggs

Shrimp

Clams

Tuna

Sardines

CARBS/OTHER

Whole wheat bread

Enriched pasta

Rye bread

Enriched rice

Tofu

Beans

Lentils

OVULATORY PHASE – complex carbs, lean proteins, anti-inflammatory, vitamin B6, folate/choline

VEGETABLES

Carrots

Spinach

Sweet potato

Red potato

Green peas

Chickpeas

Butternut squash

Asparagus

Turnip greens

Romaine lettuce

Beets

Sweet corn

Mushrooms

Pumpkin

Parsnip

Cauliflower

FRUITS

Bananas

Avocado

Mango

Blueberries

Apple

Peaches

Tangerine

Pink grapefruit

lemons

PROTEINS

Egg whites

Strained yoghurt

Skinless white meat poultry

Plain greek yoghurt

Low fat cottage cheese

Tofu

Lean beef

Powdered peanut butter

Beef liver

Pork loin

Bison

Organ meat

CARBS/OTHER

Lentils

Kidney beans

Green peas

Walnuts

Flaxseeds

Cashews

Almonds

Pistachios

LUTEAL PHASE – High fibre, vitamin B12, magnesium

VEGETABLES

Spinach

Swiss chard

Collard greens

Green peas

Sweet corn

Cabbage

Arugula

Bok choy

Celery

Lettuce

FRUITS

Pears

Strawberries

Avocado

Apples

Raspberries

Blackberries

Blueberries

Bananas

PROTEINS

Animal liver

Animal kidney

Clams

Swiss cheese

Turkey

Crabs

Ham

CARBS/OTHER

Oats

Popcorn

Almonds

Fresh coconut

Sunflower seeds

Dark chocolate

Wheat

barley

[saint-ambrosef]

newbie's guide to produce

for all my peers who were not taught how to shop for veggies and fruit on a budget and struggle to use them before they go bad:

(disclaimer: prices are approximate based on where i live in the Southern US. costs may be higher in your area, but the comparison of cost should still be valuable.)

cheap produce year-round:

roma tomatoes. if they look under-ripe you can leave them on the counter for a few days. keeps in fridge for about 2 weeks. $1/lb.

cucumbers. around here they're 50-60 cents each. go bad quickly though, about 1 week in fridge.

celery. two bucks for a head. starts to get sad after two weeks in fridge. only makes sense if you like to snack on celery or make soups often.

corn. whole ears are like 20cents each mid-summer, otherwise just get frozen. $1.50 for a lb.

peas. get these puppies frozen for $1.50/lb. good protein, too.

romaine lettuce. one head is good for several small salads, about $2 and lasts a week in fridge. the big boxes/multi-packs may seem like a better deal but not if it all goes bad before you can eat it.

onions. kind of a given but you can get regular yellow varietals for less than a buck per pound. will last for 1-2 months in pantry.

potatoes. you can get 5lb bags of russets for three bucks. sweet potatoes are a lil over $1/lb. last 2-3 months in pantry; if they grow sprouts, you can cut those off and still eat it.

bananas. dirt cheap. a small bunch (4-5) costs like a dollar. if they go over-ripe before you eat them all just get less or get a few green ones (p.s: you're allowed to break them off larger clumps).

radishes. $1.50 for a little bundle. greens get wilty after a week, roots will last 2 weeks (you can use both parts).

hot peppers. poblano, jalapeno, etc., are often quite cheap and you usually don't need very many anyways. few weeks fridge or counter.

cheap produce when in season:

summer squash. in summertime (duh), zucchini and yellow squash are like $1.25/lb. only last a week or so though in fridge.

winter squash. actually in season in fall, these are your butternuts and acorn squash. less than $1/lb then. lasts in pantry for months.

green beans. in warm months they can be on sale for $1.50/lb! last 1.5-2 weeks in fridge? (kinda depends on the shape they're in)

kale. it's a cool-season green that commonly is on sale in colder months. $1.60 for a big bunch, about 1.5 weeks in fridge before it gets seriously wilty. (can be eaten cooked or raw!)

apples. fall/winter, usually at least one variety on sale for $1.25/lb. last forever.

oranges. most citrus are winter fruits. $1/lb. will last forever in your fridge.

strawberries. spring. at their peak, i can find them for $2/lb. otherwise they are too expensive.

watermelon. $8 for big 10lb melons. they can take up a ton of space though and need to be refrigerated once cut/ripe.

cantaloupe. another summer star! $1.50 each on sale. they will slow ripen in the fridge but you do have to keep an eye on it.

pineapple. $1.50 in summer time. might be ripe even when still a bit green, ready when they smell noticeably ripe.

pears. fall season, sometimes into winter. $1.20/lb. last 1-2 weeks on the counter or forever in the fridge.

pomegranate. in winter time they can be found for $2 each. tricky to peel though.

peaches. and nectarines (which are just fuzzless peaches). $1.25/lb in summer and will last for weeks in your fridge.

eggplants. summertime veggie, you can get for $1.50 when they're on sale. otherwise a bit pricey. keep in fridge for 2 weeks.

mid-range produce:

cabbage. three bucks for a 2-lb head but you can get a lot out of it. will keep 3-4 weeks in the fridge but any exposed cut sides will start moldering after a week.

mushrooms. white button or baby bella. $1.50 for 8oz. keep in mind, mushrooms halve in size after cooking. ~2 weeks though.

avocados. if you live in the South like me, small hass varietals are 60-80 cents apiece in winter. ripe when it gives just a little to squeezing (you can't go off color alone).

broccoli. fresh is $1.70ish per head and lasts a week in fridge. frozen is $1.50/lb but might be kind of mushy.

most greens. spring mixes, spinach, arugula, etc can really vary in price but often fall into a few bucks at least per bundle/package. in a fridge's humidity drawer they last 1-2 weeks.

kiwis. i love them but they're a bit pricey for their size. 50 cents each. their keep depends on how ripe they are at purchase.

expensive produce:

asparagus. one of the most expensive veggies. sometimes in spring you can get it for $2/lb (a steal but still a bit much). lasts 1.5 weeks.

brussel sprouts. same as above.

red or yellow bell peppers. they are used sooo often in recipes and it annoys me. often $1.50-2.00 each. last a long time in fridge.

caluiflower. three bucks for a head. yikes!

green beans. when they're not in season, they are like $3/lb.

snap peas. same as above, except they never seem to be on sale.

raspberries. go bad in 3 days and cost an arm and a leg. sometimes when they're in season you can get them for like $2 per half-pint as a treat.

blueberries and blackberries. even when they're in season, they're still $2 per pint.

grapes. they can sorta be affordable in the fall season for $2/lb, but otherwise they're double that. and usually you have to commit to buying several pounds. last 2 weeks in fridge.

plums. i love them so so much but they're only in season for like 2 weeks of the year it seems and they're like $3/lb.

inexpensive accoutrements: (for garnishes, seasoning, etc)

limes. 25cents apiece. they'll start to dry out after 1 week on the counter so keep them in the fridge unless you will use it soon.

lemons. usually 50cents each for the small varietals. keep same as above.

green onions. less than a dollar for a bunch, and you can easily regrow a few times at home if you stick the white rooted end in water by a window.

cilantro. 50cents. will last WAY longer (1-2 weeks) if you keep it in a mug of water in the fridge.

parsley. 85cents. same as above.

obviously sticking just with popularly available produce across the country. it's not an exhaustive list but can give you a bit more perspective on what produce you should be focusing on if you're trying to work with a tight grocery budget. good luck!

[alloftheveganfood]

Vegan Potato Soup (GF option/SF): I've made it without the toppings and it's still delicious!

Quinoa Stuffed Sweet Potatoes (GF/SF): I recommend adding black beans and corn!

Buffalo Tofu Wrap with Easy Vegan Ranch (GF option with these Lentil Wraps): I recommend marinading the tofu chunks for a few hours in the buffalo sauce and salt then tossing the cooked tofu in extra buffalo sauce; I've also used this vegan Caesar dressing in place of the ranch recipe OR used store bought vegan ranch for a quicker meal!

Vegan Lasagna with Tofu Ricotta (GF option with GF Noodles or Zoodles): I'm personally not a huge fan of mushrooms so I sub zucchini and bell pepper (or whatever else I have on hand)!

Easy Coconut Curry (GF): Subbing sweet potatoes for butternut squash has worked well... Don't forget to season with salt!

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

[nonas-third-tantrum]

Ok but what’s this legendary bad soup story??

lmao ok so

back in november, just before thanksgiving, my mom came to visit me. leading up to this trip, she told me she had made the best soup ever and that she just had to make it for me. she raved about this soup. this soup was the best thing that ever happened to her (mind you she raised five children).

i said oh wow what kind of soup? and she says 'oh i didn't follow a recipe i just threw a bunch of stuff but it was SO good.' now at this point i'm not too skeptical because who hasn't made a delicious soup by accident?

she then asked me to purchase ingredients for the soup. the three texts she sent me read as follows:

"Vegetable broth baby carrots 4 small potatoes 4 small sweet potatoes acorn squash small frozen corn and peas"

"Soup!"

"Small butternut squash"

the excitement is palpable. these ingredients may raise a red flag for some of you but i am a vegetable girl and i am not yet afraid.

we decide we'll invite my girlfriend and a couple friends over for dinner, featuring the soup. not a big party, mind you, but we have now brought three other souls into this situation.

the dinner is scheduled for monday. she begins making the soup on saturday. and this is where things start to go south, and also where the timeline gets a little fuzzy.

here is what i do know: the soup cooked for three days. at night, my mom turned off the crockpot, and in the morning, she turned it on again. at some point during these three days, i tasted it. i think probably on day 1, because at that point i did not expect that the soup would be cooking. for. three. days.

reader, it was so bad. i think part of the reason she kept cooking it was because she was trying to save it, but it could not be saved. it was also quite literally not safe to eat. my mom was so upset that we cancelled the dinner entirely. it's still a sensitive topic.

also - because the crockpot was on for so long, it cracked. and it leaked. and then, a month later, when i was moving out of my apartment, i discovered that the leak had been worse than i thought and had gotten underneath the counter where i kept my extra paper bags. the bags were stuck to the floor with nature's adhesive: mold.

the soup was doomed. doomed by the narrative. and now we are haunted by the soup.

and that is the story of SoupGate

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[cascadedkiwi]

A Grand Soup [Comfortember 2023]

Characters: Micah Yujin x “Angel” Visual Novel/Game: Error 143 Genre: Comfort (more fluff, I’m feeling) Summary: Because Micah shall not settle for any old simple soup. Word Count: 822

Prompt: 27. Soup

Micah’s happy voice sounds through the front of the house. “Angel~ I'm home!”

“In the kitchen!” she calls back. 

Micah practically trots into the kitchen with his nose in the air, dropping the shopping bags onto the island countertop. “Oh, you brought out the big pot!”

She giggles, turning from her stirring. “What did you bring home?”

She can almost see imaginary ears popping up from his hair as he lights up.

“Angel, I went down that market street you told me about? There was produce EVERYWHERE!” He starts pulling out ingredients from the various cloth and straw bags. “I got carrots… sweet potatoes… bok choy - I hope I said that right - tomatoes, corn, red and white onions…” 

Micah separates a smaller amount and pushes the pile across the counter to where Angel is waiting with her sharpened knife. She transfers all she can carry to the sink to wash and peel as necessary.

“Don't think I'm done!” He says excitedly, although there's no way she possibly could've when he came in with four large bags stuffed to capacity. She listens as he continues unloading his haul like a proud gatherer. 

“I didn't even know cauliflower came in yellow! I got the regular white, too. I got all four colours of sweet peppers, white and purple cabbage - why do they call it red? Red onions aren't even red, either!”

Angel chuckles at his tone, bringing over bowls to separate the prepped ingredients. Her husband’s insistence at an excessively wide countertop was currently much appreciated. They could host a full family reunion to this thing.

“I got a bunch of beans and stuff, too! I found those ‘lentils’ you kept asking about, and Lima beans, and black beans, red beans, split peas…”

“Micah Yujin, who are we feeding with all this?” She asks with a laugh. The carrots had been diced and she was on to the broccoli he had purposely not announced. Her eyes roamed over the various mushrooms and pumpkin, lighting up at the butternut squash.

“Me and you, my love,” he answers in a posh tone. “You told me to bring home veggies for soup. This will ensure we execute only the grandest soup possible.”

“It'll be healthy, that's for sure,” she murmurs as Micah pushes the bags to the opposite end of the counter. 

He goes over to the sink, washing his hands before returning with his apron hanging from his neck and a knife and cutting board in his arms. “You didn't think I was leaving you to prep all this alone, did you?” He gasps dramatically. “I'm hurt, my angel, that you think so little of me after living as my sweet wife all this time.”

“We've been married for three months, Yujin.”

“And clearly I haven't demonstrated myself enough in those 90 days, Mrs. Yujin.” He makes quick work of the onions, using the excuse to have tears accompany his exaggerated sniffling.

Cassie shakes her head as she sets aside a bowl of greens, clearing her cutting board for the cabbage. “My apologies, my sweet.”

“No!” Micah huffs with a pout, leaving the tears as he moves on to the bell peppers. “This is my failure as a husband. I am more than just a provider, a bringer of raw materials for sustenance. I must prove myself!”

Cassie raises an eyebrow as he pushes away the peppers, dutifully wiping his knife before smacking down a sweet potato. God bless him because as much as she loved the things, cutting them was a workout. She would gladly watch him strongarm that vegetable into submission for their pot.

Micah turned everything into a performance or a good time. Even with his antics he was an efficient kitchen assistant, and pretty soon everything they wanted was in the pot and bubbling away. 

He sniffs the air, a confused look on his face. “Angel, is the oven on?” He bent to look but couldn't tell.

“Should be,” she responds as she rinses the dishes. “I've got bread rising in there.”

She squeaks into a laugh as she's suddenly hugged from behind, dropping a - thankfully plastic - bowl. She squirms as Micah peppers her cheek with kisses. “It's just bread, babe, relax!”

“My Angel made bread from scratch with this timing and I must relax?” He asks incredulously. “I shall not!”

“I'm assuming that informing you that my first attempt at a garlic confit is also in there will earn me more physical affect- Wah!” She squawks as she's raised clean off her feet and walked out of the kitchen.

“Mm-mm, mm-mm” Her husband repeats in her ear. “You're not allowed to do this to me. You're showing me up.”

“Micah-”

“ I'm the giver in this relationship, missy. Stop stealing my love language!” They topple onto the large sofa where he smothers her and her protesting laughter in kisses. 

It's a good thing they have a rather loud and intrusive kitchen timer.

[auntiepasto]

It’s Winter Squash Time!

Now is a great time of year to stock up on pumpkins and winter squash. They’re everywhere, they’re inexpensive, and did I mention that they’re absolutely beautiful? Who could ask for more?

There’s more!

Winter squash — Cinderella and pie pumpkins, kuri, delicata, butternut, buttercup, acorn, kabocha, turban — are all edible, and excellent keepers. You can store them at room temperature, and use them for pretty decorations all through the fall and winter season, choosing one or two to eat as the mood strikes.

This bounty of squash should carry myself and my husband through most of fall and winter, even eating it weekly.

Be absolutely thorough about checking your squash before you buy it for any bumps, bruises, scratches, nicks, or dings. Dirt is fine, it washes off, and sealed scratches are okay. Fresh scratches may or may not heal up and your squash may rot. If you're planning to cook it within a week, a scratch or two is probably okay, but not if you're planning to use them over the course of several months.

The easiest way to prep most winter squash (excepting the gigantic pumpkins) is to cut off the stem and the base if necessary so that the squash will sit flat, then split it in half from top to bottom. Scrape out the seeds with a large metal spoon or ice-cream scoop, and scrape out as much of the stringy goop as you can manage. Typically, at this point, I will oil the squash’s interior with olive oil (use whatever oil you like, roasted walnut or pecan oil is terrific) and sprinkle with seasonings (pie spices are great, but chipotle can be fun, as can sage or poultry seasonings), and roast at 350°F / 175°C until a paring knife will penetrate the skin and flesh easily. That’ll take about 45 minutes for most squashes.

You can roast the seeds of any winter squash as an additional snack, once you clean them up. More about that in another post.

Some notes:

Delicata: Capsule-shaped, yellow striped with green, sometimes blushed orange. It has a unique and delightful squash-sweet corn flavor. The skin is thin and can be left on. In my experience, delicata is the shortest-lasting of the bunch. Eat them first.

Kuri: Top-shaped and a gorgeous burnt-orange color. Kuri squash has a sweet, rich flavor. Again, one of the squashes that has good skin for eating.

Butternut: Columnar neck, with a bulb on the bottom, tan skin with orange flesh. One of the most accessible squashes — widely available and inexpensive, as well as delicious. Many of the so-called “pumpkin pie” canned fillings are actually made of butternut squash. It keeps very well and for a long time — four to five months — as long as you’re meticulous about choosing squash with undamaged skin. It’s also one of the easiest to peel. For dishes where you want peeled squash, choose butternut and use only the neck, and cook the bulb another time. Butternut skin tends to be tough, so you'll probably want to avoid eating it.

Buttercup: Deep green with a small, light green "cup" on the bottom. Delicious. Doesn't seem to hold as well as some of the others -- use it sooner rather than later. The skin on these is soft and fine for eating.

Acorn: Acorn-shaped, heavily ridged. Colors can range from green to orange. They do come in white, but white squash are usually pretty bland. Thin-skinned, so you can eat the whole thing comfortably. Great for soups and stews -- just clean it out and chop it into bits to throw into your soup. More of a savory squash than a sweet one. Conventional wisdom is that they're shorter keepers, but I've found that they keep very well for me, and have held them successfully for up to four months.

Kabocha: A deep-green flattened sphere. Sometimes they've got a smattering of orange. It's fine to leave the skin on these, and you've probably seen it left on in your tempura. Kabocha is more floury, less squishy when cooked, and reminds me a bit of sweet potato. Also one of the shorter keepers; try to get to it within a couple months of purchase.

Turban: Festively multi-colored in splattered white, orange, yellow, and green. Turban squash has a large "cap" on a smaller, three- or four-lobed base. It has notes of chestnut; it's not as sweet as some of the others but it's definitely distinctive. I'm also of the opinion that turban squash makes the best roasted squash seeds, even better than pumpkin. They are large and wonderfully crunchy when roasted. Turban skin tends to be tougher.

Cinderella pumpkin: Yes, those huge and heavy ribbed pumpkins are edible and quite tasty. They come in all kinds of colors. I find that the traditional peach-to-orange ones usually taste the best. Because they are so large and dense, you may want to roast them whole, then cut them open and scrape out the seeds and strings afterwards. They will take a while. They can also be quite watery, so after you roast them, you may want to drain the liquid out of them, if you're doing pies or custards or other things that want a drier texture. You can use the liquid in soups or in your oatmeal. Pumpkin skin is generally too tough to be pleasant to eat.

Pie pumpkin: Typically a lighter orange than your traditional jack o' lantern pumpkin. A pie pumpkin should be fairly small but not tiny, and heavy for its size. Any pumpkin that is light for its size is mostly cavity and not meat. Pie pumpkins are sweet for pumpkins, but I find they're generally not quite as sweet as butternut squash or kuri.

Speaking of sweet:

Not pictured here, because they are gigantic and typically sold in pieces, if you can find them at all these days, are banana squash. If you have the opportunity to purchase a piece of banana squash, treat it just like any other squash -- season it up and roast it. Banana squash is delicious.

[wayhavenots]

hello! If you feel like answering, what would their favorite fall food/drink be for your TWC OCs, including Calla and Bridget and maybe Rook in your Rook lives AU??

Anon you're so kind ❤️ thank you for the ask!! How did you know my favorite season is specifically fall in Trader Joe's heehee

Dove Shepherd: I think she likes a good crisp apple. I feel like the image of her taking a bite while thinking about a case is very fitting.

Jenny Yang: Roasted Brussels sprouts and butternut squash, with just a little bit of salt and pepper.

Rider McQueen: I think he has a fall trail mix he gets excited for every year, which is basically just. normal trail mix with candy corn, caramel popcorn, and M&M's.

Forest Rojas: Pumpkin bread! I think Forest is secretly very good at baking and has perfected the art of pumpkin bread.

Avery Lin: In the canon universe, I think it's some kind of pumpkin cheese pastry that Haley sells at the bakery. In the Rook Lives AU, it would be like some special homemade applesauce that Rook makes and that somehow tastes better than any other applesauce (the secret ingredient is love 🥺).

Bridget Lin: There's a specific apple-stuffed sweet potato breakfast that she loves making in the fall. (This is based on a real recipe I like and if I remember it's like. diced apples boiled in cloves/cinnamon spiced water, stuff em in your baked sweet potato, and top it off with almond butter, yogurt, and pecans/walnuts.)

Calla Lin: Candied yams! She has the biggest sweet-tooth.

Rook: Pumpkin pancakes! He makes them at least once a week in the fall and makes them in fun little shapes.

[littlecarnet]

For @starblue2406

Here are a few things I'll eat in a day. I typically don't eat a big breakfast, but I will have a big lunch. Dinners in my family are late, usually 6pm to 8pm, we typically walk after dinner, then I'll drink tea to relax before bed.

You'll probably notice a lack of beef and pork, I have trouble digesting them, so it's mostly chicken and seafood. My family also don't eat a lot of bread, it's treated more like a side than a meal.

And yeah, there's a quite a mix of cultures here. My mom's side is Greek/Egypt with Turkish influences from her great grandfather, my dad is Native American with some adopted local New Mexico flavors. Since I was originally born and raised by the ocean, seafood and sea vegetables are a big thing in my diet. They're hard to find in the southwest, but I crave them and they keep me healthy as I have low blood pressure, so I need a bit of healthy salt.

----------------

Things I'll have for breakfast:

Apple cider vinegar mixed with honey or a fruit juice, usually pomegranate juice. Gets my digestive system prepped.

Oatmeal with dates, pumpkin seeds, and seasonal fruit.

Fresh fruit or fruit jelly with yogurt. I like Greek yogurt as it's more creamy and filling.

Seaweed soup with green onions or salmon

Kefir a type of strong yogurt drink

Crepe with fruit, pine nuts and honey

Omelet with spinach or dandelion greens

Eggs boiled in black tea and star anise

Shakshuka eggs with tomato and spices

Salmon with fried eggs

Fresh tilapia corn taco

Fruit smoothies

Green tea

Yerba mate

Lunch:

A Flatbread wrap with either chicken or falafel, lettuce, feta, red onion or tomato topped with tzatziki or Tahiti

Sardines with tomato pesto on ciabatta

Basmati rice with chicken or fish with garlic, oregano, basil

Tuna with red onion and chopped mozzarella

A salad made of lightly pickled cucumber and lato (sea grapes)

Rice soup - Made with leftover tea, seaweed, sesame seeds, fish

Baby octopus with chopped tomatoes, red onion, and oregano -

Dolma - Grape leaves stuffed with spiced rice and a meat then steamed, cabbage leaves are sometimes used instead

Ta'meya or Falafel - ground chickpeas or lentils mixed with spices and fried into rounds, topped with tzatziki or hummus

Grilled cheese with strawberry and sage

Jellyfish salad with sweet vinegar and red chili

Steamed cactus pads with watermelon rind

Blue corn bread with sweet corn

Fish cakes in a crab broth with five spice seasoning

Ful medames

Peel and eat shrimp

Mussels on ice

Shawarma

Dinner:

Grilled chicken with mixed vegetables like cherry tomatoes

Vegetable bake with seasonal vegetables

Eggplant lasagna with feta and sliced tomatoes

Cioppino - Seafood in a rich tomato broth

Risotto rice with mushroom

Shrimp with feta and tomatoes

Grilled catfish with spices

Mussels in butter and garlic

Seafood in spiced yellow rice

Crab cakes in scallop shells

Three Sisters soup - Corn, beans, squash

Spinach and cheese stuffed pastries

Squash and corn simmered in milk with pepper, garlic, and saffron

Pumpkin soup with garlic, apple, and sweet potato

Tuna steak with cranberries and feta

Zucchini stuffed with herbed rice and baked

Sayadeya - Fried fish with red onions on rice spiced with cinnamon, turmeric, and ginger

Venison chili beans

Fry bread tacos

Kushari

Chicken livers and hearts

Wild rice with elderberry and morel mushrooms

Lumpias - Like a large egg roll

Wild rice with sweet potato, pumpkin, and cranberry

Snow fungus soup with chicken bone broth

Chicken herb soup - chicken boiled with red dates, wild yam, astragalus, goji

Grilled chicken with butternut squash sweet potatoes

Mixed bean soup with chicken bone broth

Sweet and sour bitter melon soup

Between meals:

Tea with milk

Lots of different nuts

Dried fruit like dates and figs

Fresh fruit with a bit of sweet condensed milk

Jerky turkey or venison

Pickled sweet vegetables

Bruschetta with crackers

Fresh figs with goat cheese

Olives stuffed with cheese

Seaweed salad

Squid jerky

Horned melon

Naan with olive oil

Fried sardines in honey

Mushroom chips

Sweet potato chips

Crispy baby crabs

Fried sage leaves

Prosciutto

Frozen grapes

Zabladi

Cactus fruit

Quail eggs

Snap peas

Drinks:

Grape juice

Pomegranate juice

Hibiscus tea

Mint tea

Ginger tea

Anise tea

Yuzu tea

Rose petal tea

Barley tea

Flowering tea

Mountain herb tea

Water infused with fresh lemongrass and fennel

Water with basil seeds with honey

Roasted milk tea

Yerba mate

Corn silk tea

Rice milk with cinnamon and cardamom

Desserts:

Yogurt with honey and mixed fruit either frozen or seasonal

Chia pudding with peanut butter or rose petal jelly

Italian soda with sugar-free syrups of either rosewater, lavender, peach, or strawberry

Iced coffee with cacao nibs

Chocolate dipped fruit

Gelatins

Anise cookies

Amaretto biscuits

Honey comb

Baklava

Grass jelly with milk

Coconut milk pudding

Rose or pistachio halva

Sweet potato with ice cream

Snow fungus with fruit and rock sugar

Khoshaf - A dessert made of dried fruits simmered with cinnamon, nutmeg, and cloves

Lazy meals:

A typical salad

Frozen vegetables popped into a microwave and served with ready cooked shrimp or a can of sardines in tomato

Pumpkin puree in a can mixed with garlic, pepper, and milk pop into microwave

Jellyfish salad with pickled vegetables and sweet chili sauce

Thin crust pizza made from a pita with tomato, cheese, and Italian seasoning

Spinach or dandelion greens omelet with cheese

Rice soup - made with tea, fish, seaweed, and green onion

Sweet potato with toppings of choice

Baked potato with peanut butter and crab paste

Wonton wrappers stuffed with cream cheese and fried

Chestnut rice - Rice with chopped chestnuts

Chopped apples with cinnamon and honey in the microwave

Bread pudding - day old bread, fruit of choice, egg, milk pop in microwave until egg is cooked

Rice pudding - cooked rice, milk, cardamom, cinnamon, and dried chopped fruit

[artemis-the-starling]

Foods I love so far!

🍒 cherries!

🫐 blueberries!

🪱 live meal worms & wasp larvae!

🪲 live beetles!

🍎 apple sauce!

🌸 fresh violet petals!

🌿 pandan cakes!

🟡 butternut squash!

🍉 watermelon seeds!

🥔 potato!

🥬 lettuce stalks!

🦗 live crickets and grasshoppers!

🐛 live superworms!

🍓 strawberries!

🥒 cucumbers!

🧀 provolone cheese!

🦃 turkey!

🍳 scrambled eggies!

🌶 banana peppers from mom's garden, and jalapeno seeds!

🍇 Cotton Candy grapes!

🍯 sugar 😈 (only 'cause I steal mama's food!)

Foods I'm still iffy about:

🍠 Sweet potato mash

🪱 Red wiggler worms (store bought)

🍎 Apple slices

🪰 Calciworms (I only like some)

🥜 Nut butters

🥕 Carrots

🌰 Pistachios

🍑 Peaches and plums

Things I refuse to eat 😡

🪲 Isopods

🪳 Dubia Roaches

🪰 Fly larvae

🍇 Candy Heart grapes

🍌 Bananas

🪱 Waxworms (blegh!)

🐔 Freshly cooked shredded chicken

🫑 Bell peppers

🥒 Zucchini

🌽 Corn

🐈 Cat food products

🍦 Yogurt

🌱 Herbs (It's fun to run around with!)

🧀 Yellow cheeses

🪱 Dried or canned insects

🍤 Shrimp or seafood

🥫 Canned bugs 😡

❌️ Anything dry, crunchy, or stinky 😡

💀 Anything dead! (If it's not kicking, then NO!)

[belbeten]

Autumn this or that

pumpkin or apple  // cocoa or cider // halloween or thanksgiving // leaf piles or apple picking // hay ride or corn maze // woolly sweater or furry slippers // pumpkin carving or knitting // squash or sweet potato // black cat or bat // skeletons or witches // fake blood or fake spiders // mashed potatoes or stuffing // orange or black // apple pie or maple donuts // marshmallows or candy corn // vampire or werewolf // fireplace or cozy nook // spiced wine or craft beer // candied apples or s'mores // big scarf or oversized hoodie

bonus asks from @boisinberryjamarama :

surprise warm day or first cold snap // fall festival or football kickoff party // equinox or solstice // chili (vegetarian optional) or butternut squash soup

And I love this idea of adding additional ones, so here's a few of my own:

the smell of woodsmoke or the smell of fallen leaves // haunted house or leaf peeping // scary decorations and costumes or funny decorations and costumes

Thanks for the tag @boisinberryjamarama 😊 I know you tagged me months ago, and I know it probably seems like I purposely waited until Sept 1st to post an autumn-themed tag game, but really that's just a happy accident! Happy Fall, y'all! 🍁

Tagging @castles-in-the-eyre, @thr3eguess3s, @dustednight, @mister-eames, and @vex-verlain and anyone else who loves fall!

[morethansalad]

D I R E C T O R Y (pt. 6)

Vegetables (& Vegetable-Like Fruits & Mushrooms) ~

Artichokes • Arugula • Asparagus • Avocado • (Mung) Bean Sprouts • Beets • Bell Peppers • Bitter Melon • Bok Choy • Broccoli • Broccolini • Broccoli Rabe • Brussel Sprouts • Cabbage • Callaloo • Carrots • Carrot Greens • Cassava • Cauliflower • Celery • Celeriac • Celery Leaves • Chayote • Chicory • Collard Greens • Corn • Cucumber • Daikon Radish • Eggplant • Endive • Fennel • Frisée • Gai Lan • Green Beans • Green Peas • Kale • Kohlrabi • Hearts of Palm • Jicama • Leeks • Lettuce • Lotus Root • Microgreens • Moringa • Mushrooms • Mustard Greens • Napa Cabbage • Olives • Okra • Parsnips • Potatoes • Pumpkin • Radicchio • Radishes • Rhubarb • Romanesco • Rutabaga • Snow Peas • Spinach • Sprouts • Squash [Acorn / Auyama / Butternut / Delicata / Honeynut / Kabocha / Spaghetti / Opo] • Sugar Snap Peas • Sunchokes • Sweet Potatoes • Swiss Chard • Taro • Tomatillos • Tomatoes • Turnips • Turnip Greens • Ube • Watercress • Wheatgrass • Yam • Zucchini

[deliciously-vegan]

Carbonada Criolla

(Argentinian Vegetable "Beef" Stew)

[[MORE]]

2 cups mini soya chunks 2 cups vegetable bouillon

2 tbsp olive oil 1 large leek, chopped (or 1 white onion)

4 cloves garlic, peeled and minced

2 cans (796 ml) fire-roasted tomatoes 2 cups vegetable bouillon 1 large green pepper, cored and chopped 2 cups little white potatoes, chopped 2 cups sweet potatoes, peeled and chopped 2 cups butternut squash, chopped 1/2 cup dried cranberries (or raisins) 1/2 cup dried pears (or apricots), chopped 1 tbsp oregano 1 tbsp cumin 1 tsp paprika

2 cup frozen corn kernels 

1 tbsp basil paste 1 tbsp red wine vinegar 1 tbsp agave 2 tsp sea salt 1/4 tsp black pepper

Place soya chunks in a large glass mixing bowl. Pour vegetable bouillon over top. Stir to combine and leave to sit for about 15 minutes.

Heat olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two.

Stir in the; tomatoes, vegetable bouillon, green pepper, potatoes, sweet potatoes, squash, dried cranberries, dried pears, oregano, cumin, paprika, and the rehydrated soya chunks. Turn heat to high. When stew begins to bubble, reduce to low heat and simmer for about ten minutes, stirring occasionally. Stir in the corn kernels and continue to cook for another two minutes. Turn heat off.

Stir in the; basil paste, red wine vinegar, agave, sea salt, and black pepper.

Ladle into bowls and serve.