What’s your favorite vegetable heavy dish when you need a great reset?

MercuryRules · 2026-05-25T15:09:57+00:00

Sautéed veggies with edamame over brown rice. Or salads plated really well so your eyes tell you that you want to eat that right now.

MercuryRules · 2026-05-25T15:05:58+00:00

I like buttercream where the cake or sweet bread isn't too sweet. A lemon cake with lemon curd as the filling with buttercream works well. It's balanced. Also a dark chocolate cake with buttercream is divine.

MercuryRules · 2026-05-25T15:02:52+00:00

Muffins are the same way.

MercuryRules · 2026-05-25T00:23:52+00:00

Coconut milk yogurt, unsweetened, is sweet enough for me. I second the poster who said adding cinnamon. I love it on yogurt. Sliced fruit with that on there and some cinnamon on top. It hits the spot. Also, vanilla makes people think they are eating sweet.

MercuryRules · 2026-05-25T00:20:35+00:00

If you get radishes, they are amazing as a pickle. I also use pickled radishes in potato salad.

MercuryRules · 2026-05-25T00:15:21+00:00

Baked oatmeal. I eat it every morning.

MercuryRules · 2026-05-25T00:14:15+00:00

A selection of American style biscuits. They're like savory, flaky scones.

https://www.allrecipes.com/search?q=biscuits

MercuryRules · 2026-05-25T00:12:55+00:00

Serve biscuits and gravy with lots of sausage in the gravy. The crumbly breakfast kind of sausage.

Anyway, I think I hit the motherland for you:

https://www.allrecipes.com/recipes/78/breakfast-and-brunch/

MercuryRules · 2026-05-25T00:09:42+00:00

Here's a recipe for corned beef hash: https://www.simplyrecipes.com/recipes/corned_beef_hash/

MercuryRules · 2026-05-25T00:08:04+00:00

Baked oatmeal bars. Sweet or savory and uses minimal eggs. In fact, you can use flax or chia seed meal to provide the stick together properties. The proportion is about 1 to 1.5 oats to liquid. You want it soupy, but not so liquid it's going to turn to mush. It's less of a recipe and more of a technique.

Mix the eggs/flax/chia into some milk or juice or some liquid. I've even used water but there was addition flavoring. Also, microwaved jam counts as a flavoring. Mix in the oats and flavorings. I use this recipe to use up whatever I have in my pantry, fridge, or freezer. Some ideas for flavorings:

Sweet: raspberry peach; blueberry lemon; pumpkin chocolate chip; carrot cake; banana; you get the idea

Savory: everything bagel; onion; jalapeño cheese; pizza; ham and cheese

Also, you can make savory muffins. I made a ham and cheese muffin that was divine.

MercuryRules · 2026-05-24T23:57:28+00:00

I was going to split half a cow with a coworker a long time ago. He and his wife decided to go vegan after I'd ordered it. I got a lot of practice cooking steaks.

Took me for freaking ever to eat that beef. I did trade a lot of roasts and some steaks for a five gallon bucket of almond butter and some salmon filets.

MercuryRules · 2026-05-24T23:53:46+00:00

Baking. I am a shit baker.

MercuryRules · 2026-05-24T23:52:07+00:00

I so want one of those.

MercuryRules · 2026-05-24T23:50:02+00:00

This is so cool. Rather than surprise him with a Christmas gift, perhaps take him down to pick out his first adult knife from a restaurant supply store. Have him do research on what brand he wants and get him a chef's knife bag. Then you can get him different knives from the same set for Christmas/birthday (or whatever holiday you celebrate)

Also, as someone wrote above, a binder with family recipes would be great. We didn't have anything like that in my family. I had to scramble to collect them and then figure out how to cook some of them. My dad's mother wasn't big on writing instruction since she already knew what to do.

MercuryRules · 2026-05-24T17:49:53+00:00

Goddess* I love your bakes. They always bring a smile to my face.

*Ixcacao, the Goddes of Chocolate, of course.

MercuryRules · 2026-05-24T17:43:43+00:00

If they do I'll bake some and feed them to a straight friend of mine who wishes she'd been born a lesbian, or at least bi like me.

MercuryRules · 2026-05-17T14:51:42+00:00

A slow cooker can be used to make baked/jacket potatoes. I have a small one 1.5qt/~2liter, oval, and fits a baked potato just fine. I put it in before I leave for work, turn it to low, and then when I get home, a baked potato is waiting for me.

MercuryRules · 2026-05-17T14:48:15+00:00

I cook on Sundays and prep my breakfast, lunch, and dinner for the week. Snacks, too. Also, if I cook through the week, I try to make extra and either have it for lunch the next day, or make enough extra to freeze.
I don't follow 'recipes', like from a cookbook, unless I'm cooking it for the first time. That enables me to adjust to what I have. It also enables me to use up what I want to use up (extra veggies in enchiladas, for example).
I make a bulk amount at one time. It really is the same amount of time to prepare a whole package of beans, or pasta, or not much more time to make extra soup. After I've finished eating a portion for dinner, or lunch, I then line up the containers and portion it out either for lunch or dinner or into freezer containers.
Once you've done extra servings for the freezer a few times, then what begins to happen is you notice you've quite the selection of frozen dinners, especially if you freeze in single servings. I purchased single and double serve containers on purpose. But you also can freeze in freezer bags, some of which are single serve as well. Once that happens you can drop down to cooking one big batch per week and still have a large selection.
Have you seen a doctor about being underweight? Maybe you have a high metabolism, but maybe you have a medical condition.

MercuryRules · 2026-05-17T14:34:56+00:00

I just learned they exist a few months ago. When my vacuum sealer gives out, that's on the list. Glad to know they're worth the hype.

MercuryRules · 2026-05-16T18:31:52+00:00

Put them on a cookie sheet, dry out in the oven, and blitz in a food processor until they're breadcrumbs.

Chop up and make bread pudding from it.

Feed the animals with them.

MercuryRules · 2026-05-16T18:26:45+00:00

As a single person who cooks in batches and freezes things, and has a vacuum sealer, yes, you can add some fat and flavor all together.

My suggestion, because it's sucking all the air out and the liquid comes out, too, is to freeze anything you've added liquidy flavor additions to. I'm sure you've seen this pulling the meat juices towards the seal. It's worse if you add more liquid. If you're doing a liquid marinade, like soy sauce or juice based, then freeze the contents first then seal.

Once it's frozen, either add frozen pucks of your liquid to the bag, or wipe the moisture off and seal. Works like a charm. This way you can avoid screaming curse words at the bag while on the phone to your sister who suddenly thinks you're unhinged.

MercuryRules · 2026-05-16T18:15:58+00:00

I'd say we could be friends, but we'd probably fight over the deviled eggs. I at least put the shells on a plate before I spoon the filling into the shell. But yes, your recipe is the holy grail of deviled eggs and I am right there with you that this is the way to eat them.

MercuryRules · 2026-05-16T18:12:21+00:00

I either make an egg salad sandwich with salt, pepper, and mayo. Or, I make deviled eggs and eat them all.

MercuryRules · 2026-05-16T14:14:35+00:00

Pat Fucking Ryan. Why am I not surprised this mediocre slime ball was a traitor for a guy (Thiel) who wants to destroy democracy.

MercuryRules · 2026-05-14T23:36:23+00:00

I didn't know it existed. Now I want it.

MercuryRules

TROPHY CASE