What are some of the ways you get creative with meals/dishes to break up a motony or trying something new?
as far as I know mushrooms and broccoli are two vegs not typically used in pakistani foods…any others?
Re: Getting creative
My wife makes broccoli gosht and broccoli qeema, turns out good .
Re: Getting creative
once i went to a dinner at friends there they made saag with the combination of broccoli and it was just amazing,
my mom use to make mushrooom keema turns out very yummy.
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My mother used to make fresh water chestnuts (singharay as they are known in Urdu) and qeema .
She used to make Kachnar ki kalian and qeema ,I never had those after she died. Allah Jannat ata karay . Ameen.
She made everything amazingly good.
I have encouraged my wife to make that singharay qeema and she did a good job on those too.
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oh kachnar ki kali kaly and keeemmma yum yum my mom used to make it i misss her dishes...:(she is in pakistan.
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I love mushrooms and my mom makes broccoli gosht and my kids can eat it with ranch they love it.
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We made canned salmon with onions, italian peppers and tomatoes for dinner tonight. Wasn't bad.
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^nice :k: We make canned tuna fish biryani and we all love it.
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Bhuni huwi desi style tuna
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My mum makes yummy sweetcorn keema,..
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^ og god, kachnar is the best, when I was pregnent with my son I used to crave vegetables, so someone got me kachnar from pak, I was eternally greatfull. There is something else called suhan-jna, I love that stuff with mutton, chicken, aalo, and there used to be one home made pickle with some kind of beans from some tree, that stuff was killer too.
we eat all sort of 'unusual stuff'..
we love quinoa, amaranth, bulgar, millet, farro, brown and wild rice, we hardly eat white rice at home, brown rice is the regular rice in our home, also soba, whole wheat noodles. We also eat kale, fennel, zucchini, leeks, all kind of pumkins, arugla, all kind of sprouts, mushrooms(button, porchini etc), artichoke, avacados and the list goes on and on, and I am very happy that my 3 years old eats all of the above.
we use all sort of vegetables/greens/beans on the face of this earth. No we are not vegetarians, I try to incorporate as much fibre and raw/barely cooked vegetables in our meals as possible.
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I'm planning on sauteeing mushrooms with tomato, parsley, ginger, and serving it on toast, with a poached egg on top, for brunch/lunch in a bit.
Manioc is yummy.
I read somewhere that we fall into the habit of having seven meals which we repeat over and over with little variation. One way of breaking up the monotony is being more aware while shopping, instead of going to the same shops and purchasing the same things week after week, try someplace else. Also, in our 'favourite' supermarket we tend to develop a pattern; which aisles to visit first, which things to pick up first. Part of it is based on habit and convenience, part is based on the supermarket's setup which is of course geared towards making you buy more stuff. So just mix it up a little. Getting one new ingredient each week may inspire you to innovate your usual menu. Or you can prepare menus in advance, but that can get time consuming and eventually monotonous in its own way.
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Well I just had each day or two dedicated to a particular cuisine. Like weekends Desi, Monday Italian, Tuesday Chinese, Wednesday Caribbean/African, Thursday Arabic, Friday would be eating out. Roughly that.
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^ agree, planning is the key, most weeks I have a menu on the fridge, and I do change it in the middle of the week if we feel like having something other than whats on the fridge..,,seriously when it comes to food sky is the limit, as long as one is ok with teasing their palatte every so ofetn.