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This post is part of the Cooking For People Who Don't: Food Security blog carnival.

Here are some of my standard strategies for cooking beets, cabbage, and squash. All three tend to be cheap and plentiful in the winter months. As [livejournal.com profile] carpenter notes, cabbages and squashes can also be huge, especially if you're only cooking for one or two people. Fortunately, they store well, so you can cut a squash or cabbage in half or quarters and use the rest later. (If you're the sort of person who likes to prepare lots of staples at once and then store them, you could also roast cubes of squash and freeze them for later.)

This post involves general notes on dealing with all three vegetables, and two specific recipes for beets (one with squash variation).

biases and substitutions )

shopping and preparation )
Two Beet Recipes

Beets are good with white, salty cheese. Both of the following recipes follow this principle, but you can obey it more simply by cleaning your beets and cutting them into chunks, putting them in a pan, drizzling olive oil on top, tossing it around with your hands or a spoon, adding salt, pepper, and perhaps some peeled cloves of garlic, and sticking the whole thing in the oven at 400 degrees or so, until the chunks are no longer crunchy. Eat with the white cheese of your choice (I recommend goat cheese, and maybe some walnuts).

Greek-Style Beets )

Roasted Beet Soup )
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[personal profile] commodorified is organizing a blog "carnival" with the theme "Cooking for People who Don't: Food Security". As far as cooking goes, I am definitely a Person Who Does; I didn't exactly learn to cook at my mother's knee (we're too territorial about our kitchens, in my family), but I did acquire a general sense of fearlessness. That means I can't give good advice on overcoming one's trepidation in the kitchen (as far as I'm concerned, the best strategy is to cook all the time and use sharper knives), but maybe I can suggest specific recipes for scary foodstuffs?

In particular, I'd like to write a post (or three) on How To Make That Fruit or Vegetable Into Dinner. I'm taking nominations for fruits and vegetables. Is there a fruit or vegetable you particularly love, that you'd like more recipes for? Is there a fruit or vegetable that you don't know how to use? Right now I'm thinking of apples and beets, because of the season, but I'm open to suggestions.

November 2016

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