Table Talk: October 7

The kitchen sink

By Kim O'Donnel

October 5, 2010

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat, most Thursdays.)

Kim O’Donnel has been busy as a honey bee touring on the East Coast, promoting her new book, The Meat Lover’s Meatless Cookbook. But she’s going to make time for a Table Talk chat this week — at a new, one-time-only hour: Thursday, October 7, at 9 a.m. PT, noon ET.

Bring your harvest-preserving questions, your meatless eating questions, your questions about back-to-school food or food safety. And not only questions: bring your suggestions and observations, too. Sign up below to receive an email reminder of the chat.

Kim, a trained chef and longtime food journalist, brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel -Oct. 7, 2010

(10/07/2010)

  

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8:45	Kim ODonnel:  Coming up at the top of the hour: An anything goes, all things in the kitchen sink hour. Thursday October 7, 2010 8:45 Kim ODonnel

8:59

Kim ODonnel:  Hey folks! It sure has been a while. I've been on the road buzzing up The Meat Lover's Meatless Cookbook & at last I had a free Thursday to check in with you. How is everyone doing? Today is anything goes -- what's on the front burner, what's on your mind, what's in the news, what's whetting your appetite. I'm typing to you today from Pittsburgh where I've got a signing this evening & so far have been in DC, Richmond, Va; Baltimore, Philadelphia, NYC. Next week head to Atlanta. Now tell me what's on your minds... Thursday October 7, 2010 8:59 Kim ODonnel

8:59

[Comment From redweather redweather : ]  hi chatters - tried roasting an acorn squash last night and DID NOT like it at all... too sweet. Have 2 more from the CSA - any ideas to make it more savory, or should i just go with it - i.e. can I make it into a pie or something? Thursday October 7, 2010 8:59 redweather

9:01

Kim ODonnel:  Hey redweather -- I'm not a fan of acorn squash. What are the others in your midst? I'm a big fan of Delicata, Kabocha and buttercup (and of course the all-versatile butternut) In the book, I braise winter squash with black bean-garlic sauce, ginger, garlic & shallot, place bok choy on top to steam and then pair it with coconut rice. Winter squash is also great as part of a red curry... Thursday October 7, 2010 9:01 Kim ODonnel

9:01	[Comment From redweather redweather : ]  also, saw in the news today that they may have found the cause of colony collapse - i'm hoping we can save our bees..... good news, if so. Thursday October 7, 2010 9:01 redweather

9:01	Kim ODonnel:  OOH! Tell me more. What's the culprit? Thursday October 7, 2010 9:01 Kim ODonnel

9:02	[Comment From redweather redweather : ]  a double whammy - co-dependent virus and fungi Thursday October 7, 2010 9:02 redweather

9:02	[Comment From redweather redweather : ]  http://www.nytimes.com/2010/10/07/science/07bees.html?_r=1 Thursday October 7, 2010 9:02 redweather

9:03	Kim ODonnel:  Wow. This is huge news, redweather. Thanks for sharing. Can't wait to read the story. Thursday October 7, 2010 9:03 Kim ODonnel

9:04	Kim ODonnel:  I guess many of you may know by now that the Child Nutrition Bill I had been talking about this summer stalled and failed to meet the expiration date. Thursday October 7, 2010 9:04 Kim ODonnel

9:04	[Comment From JonClark JonClark : ]  Redweather- I don't eat much acorn squash, but I do remember that it went well with bacon. The sweetness and smokiness plays well. Thursday October 7, 2010 9:04 JonClark

9:05	Kim ODonnel:  JonClark, smoke does work great with winter squash. A little smoked paprika would be great, too, after a brush of olive oil, if roasting. Thursday October 7, 2010 9:05 Kim ODonnel

9:05

Kim C.:  Hi everyone! I just have to put in a plug for this Delicata squash recipe on Culinate. We made it last weekend -- huge hit. It's prepared with lemon polenta and an olive tapenade. A Cory Schreiber recipe: http://www.culinate.com/books/collections/all_books/bobs_red_mill_cookbook/soft_polenta_with_roasted_delicata_squash_rings_and_green_olive_tapenade Thursday October 7, 2010 9:05 Kim C.

9:05	[Comment From redweather redweather : ]  JonClark, i've been veggie for 2+ years now, but as i recall, EVERYTHING tastes good with bacon. :) Thursday October 7, 2010 9:05 redweather

9:05	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Kim, I am also a big delicata squash fan. Rarely buy acorn. No squash is too sweet for me. Thursday October 7, 2010 9:05 Jill, The Veggie Queen

9:06	Kim ODonnel:  Jill, I was just singing the delicata's praises yesterday to my mom. Planning on showing her this wknd how to cut into rings, roast and pair w/ greens & beans. I love how you can eat the skin, too. Thursday October 7, 2010 9:06 Kim ODonnel

9:06	[Comment From redweather redweather : ]  yeah, i've been worrying about our pollinators, so thought this was a great breakthrough. :) and oh no on the child nutrition bill! Thursday October 7, 2010 9:06 redweather

9:07

Kim ODonnel:  Yeah, it stinks big time about the child nutrition bill. Right before chat time, conversation w/ various folks on twitter & Facebook about the proposed ban in NY (by Mayor Bloomberg) of sodas/sugary drinks for food stamp recipients. Many are arguing why not a soda tax for all? Thursday October 7, 2010 9:07 Kim ODonnel

9:07	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I hope that the Child Nutrition Bill will get back on the table. It's too big an issue to ignore. If we feed kids better, they'll likely think better. Huh? Thursday October 7, 2010 9:07 Jill, The Veggie Queen

9:08	Kim ODonnel:  I haven't had time to read up on what's going to happen w/ the bill but it's on my to-do list. It simply can't go ignored. Thursday October 7, 2010 9:08 Kim ODonnel

9:08	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I make Curried Pear and Squash Soup with roasted delicata, curry and a pinch of cayenne. Thursday October 7, 2010 9:08 Jill, The Veggie Queen

9:08	Kim ODonnel:  Jill, that soup sounds wonderful! Love the idea of mixing it w/ pears. Thursday October 7, 2010 9:08 Kim ODonnel

9:09	[Comment From redweather redweather : ]  not to mention, we will enormously impact our health care system by taking care of our citizens - if we feed kids well, they will have less incidence of obisity, diabetes, etc... Thursday October 7, 2010 9:09 redweather

9:09	Kim C.:  Kim, is it true that besides the funding loss, there were a lot of provisions about school food that are now in limbo (such as vending machine limits)? Thursday October 7, 2010 9:09 Kim C.

9:10	Kim ODonnel:  Yes, that's my understanding, Kim. Big mess. I will be attending a conference on the 16th in San Francisco about health care reform & food, so I'm sure child nutrition is going to be a big topic. Will def. report back. Thursday October 7, 2010 9:10 Kim ODonnel

9:10	[Comment From JonClark JonClark : ]  Redweather- woops, sorry. I do have a recipe for butternut squash and cheddar bread pudding from Molly Wizenberg if you're interested. The acorn might substitute well. Thursday October 7, 2010 9:10 JonClark

9:10	[Comment From redweather redweather : ]  Kim, please keep us posted on the bill and i'd love to hear if there's something i can do Thursday October 7, 2010 9:10 redweather

9:11	Kim ODonnel:  Redweather, I think there is something we can all do -- talk to our legislators. But let me find out where things stand, who's doing what... Thursday October 7, 2010 9:11 Kim ODonnel

9:11	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I think that butternut and acorn are quite different, as all of them are. Kabocha, red kuri and butter cup are also wonderful. Thursday October 7, 2010 9:11 Jill, The Veggie Queen

9:12	Kim ODonnel:  I love the velvety texture of kabocha! And butter cup has almost buttery finish, doncha think? Thursday October 7, 2010 9:12 Kim ODonnel

9:12	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes, Kim, the skin on organic delicata is wonderful. Not peeling squash makes it joyous. It cooks in pieces in the pressure cooker in just 3 minutes and is amazing. Thursday October 7, 2010 9:12 Jill, The Veggie Queen

9:13	[Comment From redweather redweather : ]  JonClark - have a butternut to use up too, so would love to see the recipe! Thursday October 7, 2010 9:13 redweather

9:13	Kim ODonnel:  Redweather, I've used butternut squash in lasagna. It's a Deborah Madison recipe & it rocks the kasbah. Thursday October 7, 2010 9:13 Kim ODonnel

9:14	[Comment From JonClark JonClark : ]  http://www.bonappetit.com/magazine/2009/11/thanksgiving_without_turkey Thursday October 7, 2010 9:14 JonClark

9:14	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Now, my squash desire is flowing but it's still not cool enough for me to think about eating them. I can still savor summer here in Northern CA. Thursday October 7, 2010 9:14 Jill, The Veggie Queen

9:14	Kim ODonnel:  Ah, still summery there, Jill? How nice. Thursday October 7, 2010 9:14 Kim ODonnel

9:14	[Comment From JonClark JonClark : ]  It's tried and true. I used it as a meatless main for last year's Thanksgiving. Thursday October 7, 2010 9:14 JonClark

9:15	[Comment From redweather redweather : ]  oh my goodness, lasagna sounds fabulous right now Thursday October 7, 2010 9:15 redweather

9:15	Kim ODonnel:  Butternut squash lasagna details: http://trueslant.com/kimodonnel/2009/11/02/meatless-monday-thanksgiving-worthy-lasagna/ Thursday October 7, 2010 9:15 Kim ODonnel

9:15	[Comment From redweather redweather : ]  how cool - i'm still trying to come up with a meatless thanksgiving that my family will agree to. no dice yet. Thursday October 7, 2010 9:15 redweather

9:15	[Comment From JonClark JonClark : ]  Has anyone tried making squash butter? Thursday October 7, 2010 9:15 JonClark

9:16	Kim ODonnel:  I've never done it but I bet it's easier than we think, JonClark. Thursday October 7, 2010 9:16 Kim ODonnel

9:16	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I have also used butternut squash in lasagna instead of the noodles, and it's so tasty. Also, love squash pie (but not pumpkin). Thursday October 7, 2010 9:16 Jill, The Veggie Queen

9:16	Kim ODonnel:  Fun idea to use the squash as noodles. Do you slice it raw? Thursday October 7, 2010 9:16 Kim ODonnel

9:17

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Well, it's still 70 in the daytime and it might get hot again. Likely so, since I will be away for a week. That's when it will get hot and my plants will hate me for not watering them. Thursday October 7, 2010 9:17 Jill, The Veggie Queen

9:17	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes, you slice the squash raw and then when you bake the whole thing, it's great. Thursday October 7, 2010 9:17 Jill, The Veggie Queen

9:18	Kim ODonnel:  So I have some interesting news: Starting Nov. 10, I will be writing a column for USA Today! The Family Kitchen will appear alternating Wednesdays in the paper & online. Thursday October 7, 2010 9:18 Kim ODonnel

9:19	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I make a fruited wild rice with nuts that I stuff into a squash or not for Thanksgiving. I bring all my own vegetables, roasted and more and just ignore the turkey. Thursday October 7, 2010 9:19 Jill, The Veggie Queen

9:19	Kim ODonnel:  More and more folks are interested in Turkey-free Thanksgiving. I will definitely offer a chat on this topic as we get closer to the date. Thursday October 7, 2010 9:19 Kim ODonnel

9:19	[Comment From JonClark JonClark : ]  Nice, recipe Kim, thank you. I'll try the lasagna this fall. Thursday October 7, 2010 9:19 JonClark

9:19	Kim C.:  Kim, that's wonderful news! Thursday October 7, 2010 9:19 Kim C.

9:20	Kim ODonnel:  John, that lasagna is so dynamite. It makes great leftovers, too. Thursday October 7, 2010 9:20 Kim ODonnel

9:20	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Wow, Kim. Congratulations. That is so exciting. Way beyond interesting. Thursday October 7, 2010 9:20 Jill, The Veggie Queen

9:21	Kim ODonnel:  It IS exciting, Jill. I am thrilled that USAT is game to discuss food & wellness & to help folks get back into the kitchen. Thursday October 7, 2010 9:21 Kim ODonnel

9:22	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  It's what needs to happen Kim. I am also thrilled that you are doing it. And when you need an RD to comment, you can think of me. (ha ha) Thursday October 7, 2010 9:22 Jill, The Veggie Queen

9:22	Kim ODonnel:  Absolutely, Jill! Thursday October 7, 2010 9:22 Kim ODonnel

9:22	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  People think that cooking is hard. I tell them that if they can boil water, they can likely cook something. Thursday October 7, 2010 9:22 Jill, The Veggie Queen

9:23	Kim ODonnel:  I hear you. I just want folks to commit to cooking once a week & sticking to it. I know that may seem like too little, but if we start slow & steady, chances are it will stick. Thursday October 7, 2010 9:23 Kim ODonnel

9:23	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Are you going to start at the beginning of cooking? Like the advent of fire? Hunting and gathering? Or something less meaty? (No answer necessary.) Thursday October 7, 2010 9:23 Jill, The Veggie Queen

9:24	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes, baby steps are where to start. I agree. Thursday October 7, 2010 9:24 Jill, The Veggie Queen

9:24	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Nothing is too little when it comes to taking care of yourself. I say that the health care solution begins with your knife and fork. Thursday October 7, 2010 9:24 Jill, The Veggie Queen

9:25	Kim ODonnel:  Yes indeed! We need to fire up the stoves & work our way back to wellness. Thursday October 7, 2010 9:25 Kim ODonnel

9:26

Kim ODonnel:  Over the past 3 weeks that I've been on the road, I've had opportunities to chat with folks from all walks of life. Some of them cook & many of them don't. And I think you're right, if we commit to it & make it a practice, like brushing our teeth, we will see healthier results -- and fast. Thursday October 7, 2010 9:26 Kim ODonnel

9:26	[Comment From JonClark JonClark : ]  What IS the climate right now in the States regarding food and wellness? Have ideas like the "Food Revolution" and meatless eating been taken up by the average family? Thursday October 7, 2010 9:26 JonClark

9:28

Kim ODonnel:  JonClark, it's a yin-yang situation. There is more awareness than ever before -- and many pieces being incorporated in the mainstream. Going meatless one day a week has become a zeitgeist. More farmers markets than ever. But the problems are bigger than ever, too -- child obesity, the state of school lunch, constant food safety scares... Thursday October 7, 2010 9:28 Kim ODonnel

9:29

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  JonClark, I think that we have a long way to go before the "average" family takes up healthy eating. When they're sick, they'll start changing but I don't think that we are there yet. When the fast food places start going out of business or serve mostly salads ar reasonable prices. that's when we'll know that people take healthier eating seriously. Thursday October 7, 2010 9:29 Jill, The Veggie Queen

9:30	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Kim, did you do any "middle of the country" travel? That's where you see more of the "average". High rates of heart disease there. Thursday October 7, 2010 9:30 Jill, The Veggie Queen

9:30	Kim ODonnel:  Jill, not on this trip but it's in the works. Plan to be in northern Kentucky/Ohio in early part of next year and working on other spots. Thursday October 7, 2010 9:30 Kim ODonnel

9:31	[Comment From redweather redweather : ]  i think there is also some push-pull about "elitism" (when did being elite become a bad thing, to be avoided?) that goes with the healthy eating debate, especially with organic/local/veggie etc.... Thursday October 7, 2010 9:31 redweather

9:32	Kim ODonnel:  Totally agree, redweather. As much as I'd like us all to have access to an organic apple as a snack, it's not the reality. But if the choice is between any apple & a bag of cheez puffs... Thursday October 7, 2010 9:32 Kim ODonnel

9:32	[Comment From Carrie Oliver Carrie Oliver : ]  Hi, all. Reading about noodle-less lasagna sounds too good to be true, was there a recipe posted? Kim, congratulations again on the new gig. Great fit for you! Thursday October 7, 2010 9:32 Carrie Oliver

9:32	Kim ODonnel:  Hey Carrie! Jill, can you steer our friend to your recipe? Thursday October 7, 2010 9:32 Kim ODonnel

9:32	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Food safety issues could be controlled with more local buying and regional food systems. But... Thursday October 7, 2010 9:32 Jill, The Veggie Queen

9:33

[Comment From redweather redweather : ]  i had a conversation with some extremely liberal friends recently who have been sucked in. they were telling me that lower-income families cannot affort to eat healthy. while i don't want to diminish their struggles, i have a one word answer: lentils. good food does not HAVE to be expensive. Thursday October 7, 2010 9:33 redweather

9:33	Kim ODonnel:  Hooray for lentils! I'm with you, dear. The US is prob. the only country in the world that sneers at the lentil. Thursday October 7, 2010 9:33 Kim ODonnel

9:34	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Kim, I could steer to that recipe if I had it handy. I've only made it in a class a couple of times so unfortunately it's not at my fingertips right now. Thursday October 7, 2010 9:34 Jill, The Veggie Queen

9:34

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  As far as the elitism, everyone ought to be able to eat well for not much money. Had a conversation in Spanish at our new Whole Foods last night with a woman about the $5 pint of soup. We agreed that you can make a lot of soup for $5, even using organic, local ingredients. But you have to COOK it. Pressure cooker, here i come. Thursday October 7, 2010 9:34 Jill, The Veggie Queen

9:34	Kim ODonnel:  Lentils & soup. Yes, yes, yes. Thursday October 7, 2010 9:34 Kim ODonnel

9:35	Kim ODonnel:  The shift is happening, albeit slowly, but the awakening is there, folks put-putting along, making changes & we need to keep talking with our families, friends, neighbors about eating & cooking. Thursday October 7, 2010 9:35 Kim ODonnel

9:35

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  redweather, I completely agree on people eating well for less. Rice and beans are great staples. Grow your own sprouts for greens. It's all easy, affordable, doable with some education. That's the piece that's really missing. Thursday October 7, 2010 9:35 Jill, The Veggie Queen

9:38

[Comment From JonClark JonClark : ]  What I've been coming across as the problem is the amount of people I know that know next to nothing about food? Even here in Hungary where most meals are eaten in the home there seems to be a rising amount of young adults that don't have much experience and that's concerning because I think of Hungary of being on the cusp of turning into just another western country with the common western diseases. Thursday October 7, 2010 9:38 JonClark

9:40	Kim ODonnel:  I think that's happening in places like France, Italy & UK, too, JonClark. And I agree -- if the younger generation doesn't learn how to cook, they are on the path to less healthy habits & increased risk for diet-related disease. Yes indeed. Thursday October 7, 2010 9:40 Kim ODonnel

9:40	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I love the idea of local supper clubs, people sharing meals, cooking for others, giving food away. Cultural exchanges. Thursday October 7, 2010 9:40 Jill, The Veggie Queen

9:40	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I'm here! Hi! Thursday October 7, 2010 9:40 Jeanne in Seattle

9:40	Kim ODonnel:  Jeanne! What are you cooking or baking at the moment? Thursday October 7, 2010 9:40 Kim ODonnel

9:40

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes, we are spreading our bad US eating habits across the globe and with them go all of the chronic diseases: diabetes,, heart disease, cancer. It''s not rocket science. REAL food is the answer. Thursday October 7, 2010 9:40 Jill, The Veggie Queen

9:41	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I am baking cookies, baguettes, and soup. I have lunch pot luck today and of course, dinner w/fam tonight. Thursday October 7, 2010 9:41 Jeanne in Seattle

9:42	Kim ODonnel:  I really want to start a National Soup Day, like we talked about over the summer. Need to think about how we get it going but I'm gonna work on it... Thursday October 7, 2010 9:42 Kim ODonnel

9:42

[Comment From Carrie Oliver Carrie Oliver : ]  Jill, you should have a tag line along the lines of "A Pressure Cooker In Every Home." I made black bean soup for about $4-5 (including an estimate for the cost of the broth from my freezer). It produced 6 very hearty sized bowls of soup. Thursday October 7, 2010 9:42 Carrie Oliver

9:42	[Comment From redweather redweather : ]  but Kim, every day is soup day. :) Thursday October 7, 2010 9:42 redweather

9:43

[Comment From JonClark JonClark : ]  Somehow most countries in which citizens have shortages of dispensable income (but not below or just above the poverty line) are the luckiest right now because their financial situations are forcing cooking and other household traditions to remain and important to pass on to the next generation. It's a 'preserved by poverty' story. Thursday October 7, 2010 9:43 JonClark

9:44	Kim ODonnel:  So true, JonClark. When we have choices, we tend to forget about the fundamentals/basics. Thursday October 7, 2010 9:44 Kim ODonnel

9:44	[Comment From Ivy Manning Ivy Manning : ]  Hi! Sorry I'm late. Thursday October 7, 2010 9:44 Ivy Manning

9:44	Kim ODonnel:  Hey, Ivy! What are you cooking lately? Thursday October 7, 2010 9:44 Kim ODonnel

9:44	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Oh, so funny--you guys are talking about lentils! I'm making lentil soup for tonight--one of our family's favorites. Thursday October 7, 2010 9:44 Jeanne in Seattle

9:44	Kim ODonnel:  Jeanne, how do you do your lentil soup? Thursday October 7, 2010 9:44 Kim ODonnel

9:44	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  JonClark, you are so right about the healthiest eating in countries where they have less. Thursday October 7, 2010 9:44 Jill, The Veggie Queen

9:45	[Comment From Carrie Oliver Carrie Oliver : ]  Kim, happy to help on the soup front. I also made roasted butternut squash soup this week. Thursday October 7, 2010 9:45 Carrie Oliver

9:45	Kim ODonnel:  Carrie, consider yourself part of the soup solidarity movement! Thursday October 7, 2010 9:45 Kim ODonnel

9:45	[Comment From Ivy Manning Ivy Manning : ]  Nothing, I'm afraid. Epic kitchen remodel. Thursday October 7, 2010 9:45 Ivy Manning

9:46	Kim ODonnel:  That's gotta be challenging in your line of work! Thursday October 7, 2010 9:46 Kim ODonnel

9:46	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  In my opinion, soup is THE dinner option for busy families. Easy, inexpensive, quick, and you can throw it in the crockpot. I lurve my crockpot. Thursday October 7, 2010 9:46 Jeanne in Seattle

9:46	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Good and bad news for you Ivy. You'll like when it's over. Thursday October 7, 2010 9:46 Jill, The Veggie Queen

9:46	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I use the Barefoot Contessa's recipe: lentils, onions, leeks, carrots, celery, tomato paste, thyme, cumin, stock. Delish. Thursday October 7, 2010 9:46 Jeanne in Seattle

9:46	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  My most requested pressure cooker recipe is named after my son. Shane' Thursday October 7, 2010 9:46 Jill, The Veggie Queen

9:46	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Shane's Fabulous Lentil Soup. That recipe is in my book or pressure cooking DVD but not online. Thursday October 7, 2010 9:46 Jill, The Veggie Queen

9:46	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Carrie, I think that you're right about a Pressure Cooker in every home. They did it in Cuba and it was amazing. Thursday October 7, 2010 9:46 Jill, The Veggie Queen

9:47	[Comment From Ivy Manning Ivy Manning : ]  I feel souless while without a kitchen. :) I am going to a vegan potluck tonight, I'm bringing raw butternut-curry "rice". Thursday October 7, 2010 9:47 Ivy Manning

9:47	Kim ODonnel:  ooh...fun. So grated or passed thru a ricer? Thursday October 7, 2010 9:47 Kim ODonnel

9:47	[Comment From JonClark JonClark : ]  Carrie, how do you finish your roasted butternut squash soup? Do you finish it with cream and spices like cinnamon and nutmeg, or do you add red pepper flakes? Thursday October 7, 2010 9:47 JonClark

9:47	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Jeanne, to use the crockpot you have to think in advance. the pressure cooker is for those of us who think after 5 pm, "what's for dinner?" Thursday October 7, 2010 9:47 Jill, The Veggie Queen

9:48

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  One thing I did when my daughter was much smaller is institute Monday as soup day. It was an easy way for me to have something I knew would work well for us as we zoomed through our lives. She loves soup--I'm so glad! Thursday October 7, 2010 9:48 Jeanne in Seattle

9:48	[Comment From Ivy Manning Ivy Manning : ]  I blitz the butternut and fresh coconut in a cuisinart. Thursday October 7, 2010 9:48 Ivy Manning

9:48	Kim ODonnel:  Oh, that sounds awesome. Thursday October 7, 2010 9:48 Kim ODonnel

9:48	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I have a pressure cooker and I think it is invaluable for quick soaking and cooking dry beans. Saves a ton of money and time. Thursday October 7, 2010 9:48 Jeanne in Seattle

9:48	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Jill: LOL, true! Thursday October 7, 2010 9:48 Jeanne in Seattle

9:49	[Comment From Ivy Manning Ivy Manning : ]  Congrats on the book and USA Today, btw. Good to see the vegetarian for omnivore idea taking hold! Thursday October 7, 2010 9:49 Ivy Manning

9:50	Kim ODonnel:  Thank you, Ivy! I imagine your omni-veg book is going great guns as well in this newly curious climate?? Thursday October 7, 2010 9:50 Kim ODonnel

9:50	[Comment From Carrie Oliver Carrie Oliver : ]  JonClark I used red pepper flakes. It's a Bittman recipe. Also topped with Parmigiano Reggiano. Very good soup and extremely simple. Though you do need a blender/processor. Thursday October 7, 2010 9:50 Carrie Oliver

9:50	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Jeanne, I also cook whole grains, vegetables, soup, stew, chili, braises, and more in my pressure cooker. I think that the flavor is superior to the crockpot. What do you think? Thursday October 7, 2010 9:50 Jill, The Veggie Queen

9:50	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I use the crockpot a lot. Our daughter has activities after school and it's great to come home to dinner that is hot and ready to eat. It's on the counter most weeknights. Thursday October 7, 2010 9:50 Jeanne in Seattle

9:51

[Comment From redweather redweather : ]  i am eating my own lentil soup straight from a ball jar as we speak. :) best. lunch. ever. i make mine with ridonkulous amounts of garlic and red pepper, and this time, got to use CSA carrots, which turned very very light orange upon cooking, but are delicious. Thursday October 7, 2010 9:51 redweather

9:51	Kim ODonnel:  Redweather, I love carrots w/ my lentils. You're speaking to my heart. Thursday October 7, 2010 9:51 Kim ODonnel

9:51	[Comment From Ivy Manning Ivy Manning : ]  Kim, I don't have your book yet. Beyond mushrooms, what things do you find "satisfy" like meat does? My book? What book? Not so much :[ Thursday October 7, 2010 9:51 Ivy Manning

9:53

Kim ODonnel:  Wah. Maybe we should do an event together in Portland. Happy to discuss. I'm allergic to mushrooms, so I look to lentils & chickpeas as 'meaty' stand ins -- chickpea 'crab cakes' for instance & pasta shells stuffed with lentil ragout. I'm also a big fan of tempeh. Send me a note & we'll make sure you get a copy! Thursday October 7, 2010 9:53 Kim ODonnel

9:53

[Comment From JonClark JonClark : ]  Oh, I almost forgot, how does everyone like to cook their wheat berries? And without a pressure cooker? Can you soak them ahead of time to shorten the cooking time? Can you steam them? How do you like to eat them after they're cooked? Thursday October 7, 2010 9:53 JonClark

9:53	[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Who could conceive of NOT putting carrots in lentil soup? redweather, did you can it in a pressure canner? If so , for how long? Thursday October 7, 2010 9:53 Jill, The Veggie Queen

9:53	[Comment From Lizka Lizka : ]  Here :) Hi all. Thursday October 7, 2010 9:53 Lizka

9:54	Kim ODonnel:  Lizka! Better late than never. What're you cooking these days? Thursday October 7, 2010 9:54 Kim ODonnel

9:54

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Jill: I've gotten out of the habit of using the pressure cooker to cook my food. It takes a bit more attention than I feel like I have have had w/our schedule. As for the flavor, I haven't noticed a difference. Thursday October 7, 2010 9:54 Jeanne in Seattle

9:54	Kim ODonnel:  By the way, folks, I will chat with y'all next Thursday Oct 14 at 1 ET/10a PT. Topics you'd like to discuss? Thursday October 7, 2010 9:54 Kim ODonnel

9:54	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I made your chickpea "crabcakes" the other night--a hit! So yummy! Thursday October 7, 2010 9:54 Jeanne in Seattle

9:55	Kim ODonnel:  So nice to hear, Jeanne. Makes my heart sing. The 'crab cakes' are a big surprise to meat eaters. Thursday October 7, 2010 9:55 Kim ODonnel

9:55	[Comment From Ivy Manning Ivy Manning : ]  Jon- I don't soak my wheat berries, I've never really got why some recipes say you ought to. Do you soak? Thursday October 7, 2010 9:55 Ivy Manning

9:55	[Comment From redweather redweather : ]  oh gosh! i forgot to say, i finally bought some tempeh! planning to use your marinade to try it - still haven't unwrapped it, but soon, soon! as you can see, i am a little late on the tempeh challenge.... Thursday October 7, 2010 9:55 redweather

9:56	Kim ODonnel:  Redweather, all in due time. The book has 3 tempeh recipes, fyi. Thursday October 7, 2010 9:56 Kim ODonnel

9:56	[Comment From Ivy Manning Ivy Manning : ]  Oh no, Kim! Allergic to mushrooms? I love lentils too...great stand in for beef in veggie shepherd's pie Thursday October 7, 2010 9:56 Ivy Manning

9:57	Kim ODonnel:  Yes, I do lentils in my veggie shepherd's pie, too! Yes, fairly recent allergy, alas. Thursday October 7, 2010 9:57 Kim ODonnel

9:57	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim's tempeh recipes are to-die-for. Seriously. Love. Them. Thursday October 7, 2010 9:57 Jeanne in Seattle

9:57

[Comment From redweather redweather : ]  Jill, shamefully, it is not officially "canned" soup. it's just being stored in a ball jar, as i'm avoiding plastics wherever possible. lentils cook so fast, i'm able to do my soup on the stove in an hour, so i don't use a pressure cooker. Thursday October 7, 2010 9:57 redweather

9:57	[Comment From Lizka Lizka : ]  I did the lentil recipe you gave (with the cinnamon stick) and working out what to pair it with. Good times. Thursday October 7, 2010 9:57 Lizka

9:57	Kim ODonnel:  Yay! So easy, no? Try the pistachio-rice pilaf or barley pilaf! Thursday October 7, 2010 9:57 Kim ODonnel

9:57	[Comment From Ivy Manning Ivy Manning : ]  Kim, re: next week, I'd love to chat about stocks. Vegetable stocks when you're used to chicken stock, etc. Husband is veggie, he won't eat chicken stock. Thursday October 7, 2010 9:57 Ivy Manning

9:58	Kim ODonnel:  Writing this down... Thursday October 7, 2010 9:58 Kim ODonnel

9:58	[Comment From Lizka Lizka : ]  Agreed re tempeh; Kim made me a believer. Thursday October 7, 2010 9:58 Lizka

9:58	Kim ODonnel:  awesome. I am so tickled about this quote from the Washington Post Food section: "If anybody can persuade Americans to eat more tempeh, it's Kim O'Donnel." Thursday October 7, 2010 9:58 Kim ODonnel

9:59	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim's Lentil Chard Shepherd's Pie is another hit--I bring it to potlucks, is the first thing to go. Thursday October 7, 2010 9:59 Jeanne in Seattle

9:59

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  redweather, an hour is not less than 10 minutes. I can cook mine from start to finish with wonderful results in less than 20 minutes. You save time and energy. It helps the planet. and you get great taste. Thursday October 7, 2010 9:59 Jill, The Veggie Queen

9:59	[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I also make a lentil pasta sauce that we love. It's an adaptation from one in Pasta and Co. Encore. Really good. Thursday October 7, 2010 9:59 Jeanne in Seattle

9:59	[Comment From Lizka Lizka : ]  Yes, so easy - after all the problems I've had getting beans just right, a relief. Thursday October 7, 2010 9:59 Lizka

10:00

Kim ODonnel:  Lentils love to be infused, which is great for the time-crunched cook because it requires little thinking (or chopping). Thursday October 7, 2010 10:00 Kim ODonnel

10:00

[Comment From Lizka Lizka : ]  Hmm - chard and lentils in my frige right now; need to look at that one. Thursday October 7, 2010 10:00 Lizka

10:00

[Comment From Ivy Manning Ivy Manning : ]  Congrats, WAPO is tough. Joe is pretty sceptical, that's a great endorsement! Thursday October 7, 2010 10:00 Ivy Manning

10:00

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I also use glass. Love the quote Kim as I have been working on getting people to eat more tempeh for 20 years. Go for it. Thursday October 7, 2010 10:00 Jill, The Veggie Queen

10:00

[Comment From redweather redweather : ]  True Jill, but if i have soup on the stove for an hour, i can convince myself that i'm "working" even if i'm just sprawled on the couch, watching tv :) i'd be interested to try a pressure cooker though - would be great for beans..... Thursday October 7, 2010 10:00 redweather

10:00

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  And there are so many kinds of lentils, too. Amazing food for thousands of years. Thursday October 7, 2010 10:00 Jill, The Veggie Queen

10:01

Kim ODonnel:  Together, we will spread lentil love, coast to coast! Thursday October 7, 2010 10:01 Kim ODonnel

10:01

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Ethiopian red lentil dishes are terrific! Our favorites. Thursday October 7, 2010 10:01 Jeanne in Seattle

10:01

Kim ODonnel:  Hmm....I wonder if next week should be about beans, legumes (and of course stock, per Ivy)... Thursday October 7, 2010 10:01 Kim ODonnel

10:01

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Pressure cooker is great for beans. Most of them are about 6 minutes at pressure. Thursday October 7, 2010 10:01 Jill, The Veggie Queen

10:01

[Comment From redweather redweather : ]  yes yes yes! up with legumes! Thursday October 7, 2010 10:01 redweather

10:02

[Comment From Ivy Manning Ivy Manning : ]  I'm in, can't wait to get into my last Rancho Gordo shipment! Thursday October 7, 2010 10:02 Ivy Manning

10:02

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Yes to beans and other legumes all the time. Thursday October 7, 2010 10:02 Jill, The Veggie Queen

10:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Beans, legumes and stock would be fab! Thursday October 7, 2010 10:02 Jeanne in Seattle

10:02

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  The lowly legume gains status here. Thursday October 7, 2010 10:02 Jill, The Veggie Queen

10:03

Kim ODonnel:  Okay, it's settled. I'll let Kim C. know. Bean power! Yikes, it's time to run. Gotta take Mom, who's been patiently waiting, to lunch. Type to you next week & if anything comes up in the meantime, feel free to send a note to tabletalkAT culinate Bye now! Be well. Thursday October 7, 2010 10:03 Kim ODonnel