Oh, childhood dinners what a battlefield. We sat there with our tiny forks, staring down plates of mystery greens and weird textures, convinced our parents were trying to poison us with “healthy” food. The smells alone could clear a room; that sulfurous cloud from overboiled veggies still haunts some of us. We’d negotiate, bribe, or flat-out hide bites in napkins just to escape the ordeal. It wasn’t rebellion it was survival.
Then adulthood arrived like a culinary fairy godmother. Our taste buds grew up, our kitchens got better tools, and suddenly we realized the enemy wasn’t the food itself. No, the real culprit was the pot of boiling water that turned everything into sad, soggy versions of themselves. Moms everywhere (bless them) thought “boil until soft” was the golden rule for vegetables. We forgive them now, but back then? Pure torture.
This list of 12 redeemed foods proves that second chances pay off in the kitchen. What we swore we’d never touch again has become our go-to ingredients, all thanks to a little oil, heat, and creativity. Get ready to laugh at your younger self while planning tonight’s dinner these transformations are about to blow your mind.
1. Brussels Sprouts
Remember those mini cabbages that smelled like a gym locker left in the rain? We’d gag before they even hit the plate, plotting elaborate ways to make them disappear. The bitterness, the mushiness everything about them screamed “no thank you.” Even the dog learned to run when Brussels sprouts hit the stove. My brother once tried to flush them down the toilet; true story. The mere mention of them could spark a full-family negotiation session.
From Stink to Star:
- Crime: Boiled gray, sulfur stink for hours.
- Fix: Roast 25 min with oil, salt, bacon.
- Hack: Balsamic glaze mid-cook.
- Bonus: Parmesan last 5 min.
- Win: Thanksgiving fight-worthy.
The transformation is nothing short of miraculous. What was once pushed around the plate now gets fought over at holiday dinners. Your inner child is shocked, but your adult self keeps going back for more. It’s proof that sometimes all a vegetable needs is a little respect and the right oven temperature to become legendary.
Honey Glazed Brussels Sprouts
Equipment
- 1 Medium Pot For boiling Brussels sprouts.
- 1 Colander For draining cooked Brussels sprouts.
- 1 Large Skillet For cooking bacon, onion, and glazing sprouts.
- 1 Slotted Spoon For transferring cooked bacon.
- 1 Spatula or wooden spoon For stirring and sautéing ingredients.
Ingredients
Main
- 1 cube chicken bouillon
- 1 16 ounce package frozen Brussels sprouts
- ½ pound smoked bacon diced
- 1 large onion minced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- ½ cup raisins Optional
- 3 tablespoons pine nuts Optional
- 1 tablespoon toasted sesame seeds
Instructions
- Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
- Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.
Notes
2. Broccoli
Broccoli florets floating in gray water pure nightmare fuel. The texture was like eating wet cardboard that someone forgot to season. We’d count the pieces, negotiating trades with siblings for anything else on the table. The smell alone could make us lose our appetite entirely. One time I hid an entire serving in my milk glass; mom was not amused. It was the vegetable that launched a thousand standoffs. Suddenly the vegetable we hid in our mashed potatoes becomes the star of the show. Who knew broccoli could be this exciting? It’s gone from punishment to the side dish we actually look forward to eating.
Mush to Crunch:
- Old: Steamed limp, zero color.
- New: Air-fry 15 min, garlic-chili.
- Kick: Lemon zest, olive oil.
- Use: Pasta, bowls, snack.
- Prep: Batch-roast Sundays.
Suddenly the vegetable we hid in our mashed potatoes becomes the star of the show. Who knew broccoli could be this exciting? It’s gone from punishment to the side dish we actually look forward to eating.
Creamy Kohlrabi Soup
Equipment
- 1 Large Stockpot
- 1 Immersion Blender Alternatively, a stand blender may be used, working in batches.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Vegetable Peeler
Ingredients
Main
- 2 tablespoons butter
- 1 medium onion chopped
- 1 pound kohlrabi peeled and cut into 1/2-inch dice
- 2 ½ cups vegetable broth
- 2 ½ cups milk
- 1 large bay leaf
- salt and ground black pepper to taste
- ¼ cup uncooked orzo pasta
Instructions
- Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir for 2 minutes. Add broth, milk, and bay leaf; bring to a boil. Reduce the heat to low, cover, and simmer until kohlrabi is tender, about 25 minutes.
- Remove and discard bay leaf. Blend soup with an immersion blender. Season with salt and pepper.
- Add orzo, cover, and simmer until orzo is tender, about 10 minutes.
Notes
3. Eggplant
That purple oddity with the spongy texture no kid wanted to touch it. It looked suspicious, felt weird in your mouth, and had a bitterness that made faces scrunch up instantly. We’d poke at it like it might bite back, wondering why anyone would eat this voluntarily. My cousin swore it was alien food; we all agreed. The slices would just sit there, mocking our young palates with their strange sheen. The weird purple vegetable has become our secret weapon in the kitchen.
Sponge to Steak:
- Prep: Salt 30 min, drain.
- Cook: Grill or roast smoky.
- Boost: Miso or ricotta.
- Texture: Creamy, no sog.
- Global: Parm or baba.
Slow Cooker Ratatouille
Equipment
- 1 Slow Cooker Essential for hands-off cooking
- 1 Large Skillet For sautéing aromatics
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring spoons/cups
Ingredients
Main
- 2 Tbsp olive oil
- 1 large red onion chopped coarsely
- 3 clove garlic crushed
- ½ cup loosely packed fresh basil leaves
- 2 Tbsp tomato paste
- 3 cup tomato pasta sauce
- 2 tsp superfine sugar
- 1 large eggplant chopped coarsely
- 2 medium red bell peppers chopped coarsely
- 2 large zucchinis chopped coarsely
- 1 medium green bell pepper chopped coarsely
Instructions
- Chop all vegetables (red onion, eggplant, red bell peppers, zucchini, green bell pepper) coarsely as specified. Crush garlic cloves.
- In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5-7 minutes.
- Add the crushed garlic to the skillet and sauté for another 1-2 minutes until fragrant, being careful not to burn it.
- Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and flavor.
- Transfer the sautéed onion and garlic mixture from the skillet to the slow cooker.
- Add the chopped eggplant, red bell peppers, zucchini, green bell pepper, tomato pasta sauce, and superfine sugar to the slow cooker.
- Stir all ingredients gently to combine them thoroughly in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.
- Just before serving, stir in the loosely packed fresh basil leaves.
- Taste and adjust seasoning if necessary. Serve warm.
Notes
4. Fish
Fish night meant the whole house smelled like the docks. The flaky pieces fell apart into dry chunks that stuck in your throat. We’d drown it in ketchup just to make it edible, counting down until dessert. The “fishy” taste was overwhelming and unforgiving. I once tried to feed mine to the cat; she walked away. Even tartar sauce couldn’t save those overcooked fillets from childhood trauma. What was once punishment has become date-night delicious. The ocean’s bounty finally makes sense, and we actually crave fish tacos on Fridays now.
Dock to Dinner:
- Buy: Same-day, clean smell.
- Cook: 3 min/side, butter.
- Season: Lemon, herbs.
- Start: Cod, then salmon.
- Speed: 10 min total.
Perfect Ten Baked Cod
Equipment
- 1 7×11-inch Baking Dish
- 1 Microwave-Safe Bowl
- 1 Fork For testing doneness of fish
- 1 Spoon For stirring and spreading
Ingredients
Main
- 4 tablespoons butter divided
- ½ sleeve buttery round crackers such as Ritz®, crushed
- 1 pound thick-cut cod loin
- ½ medium lemon juiced
- ¼ cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onion
- 1 medium lemon cut into wedges
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Place 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Dotdash Meredith Food Studios
- Place remaining 2 tablespoons butter in a 7×11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Dotdash Meredith Food Studios
- Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Return to the oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Dotdash Meredith Food Studios
- Garnish with parsley and green onion and serve with lemon wedges. DOTDASH MEREDITH FOOD STUDIOS
Notes
5. Spinach
Slimy green piles that looked like they were already digested no thank you. Even in salads, it was just boring rabbit food with no payoff. We’d pick around it, leaving sad wilted leaves on the plate. The texture was the ultimate betrayal. My sister once used it as “seaweed” in her pretend ocean; that’s how unappetizing it was. Overcooked spinach was the stuff of dinner table nightmares. The green we dreaded now powers our morning smoothies.
Slime to Silk:
- Time: 60 sec, garlic pan.
- Raw: Baby leaves, salads.
- Hide: Mac, lasagna.
- Power: Vitamins, no trauma.
- AM: Eggs, smoothies.
Mushroom and Spinach Ravioli with Chive Butter Sauce
Equipment
- 1 Pasta Machine or Rolling Pin Essential for rolling dough thinly and uniformly.
- 2 Large Mixing Bowls For preparing pasta dough and ravioli filling.
- 2 Skillets One for sautéing vegetables, another for browning butter sauce.
- 1 Large Pot For boiling the fresh ravioli.
- 1 3-4 inch Round Cookie Cutter For cutting uniform pasta circles and shaping sealed ravioli.
Ingredients
Main
- 1 teaspoon olive oil
- 1 ½ tablespoons water or more if needed
- 2 eggs
- 2 cups all-purpose flour or more if needed
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 clove garlic minced
- ½ cup chopped onion
- 1 8 ounce package fresh mushrooms, coarsely chopped
- 4 ounces cream cheese softened
- ⅓ cup grated Parmesan cheese
- ½ cup mozzarella cheese
- ½ cup frozen chopped spinach thawed and drained
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 egg white beaten
- 3 tablespoons butter
- 1 ½ teaspoons chopped fresh chives
Instructions
- Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Notes
6. Mushrooms
Little brown lumps that looked like they grew in dark corners gross. The texture was rubbery and strange, the flavor like damp earth. We’d separate them from everything else, building mushroom graveyards at the edge of our plates. My dad tried to tell us they were “nature’s meat”; we weren’t buying it. They just seemed like something adults pretended to like. Earth’s flavor bombs have officially won us over. More please we can’t get enough of these transformed fungi.
Earth to Umami:
- Heat: Butter, golden brown.
- Space: Batches, no steam.
- Add: Thyme, soy.
- Top: Steak, pizza.
- Level: Gourmet fast.
7. Beets
Purple hands and a metallic taste from the can beets were the enemy. They stained everything and tasted like dirt with a side of sweet. We’d eat around them in salads, leaving purple crime scenes on our plates. My friend once turned her tongue purple for a week; beets were banned after that. The earthiness felt like eating the garden itself. The root we feared now stars in our favorite salads. Who knew dirt could taste this good?
Dirt to Candy:
- Roast: Foil, 400°F tender.
- Fresh: Skip cans.
- Pair: Goat cheese, nuts.
- Look: Insta-purple.
- Soup: Borscht velvet.
Russian vinaigrette salad (root vegetable
Equipment
- 1 Large Saucepan or Pot For boiling root vegetables.
- 1 Cutting Board
- 1 Chef’s knife For dicing vegetables.
- 1 Large Mixing Bowl For combining ingredients.
- 1 Colander For draining cooked vegetables.
Ingredients
Main
- * 3-4 medium sized potato
- * 3-4 beet
- * 3 carrot
- * 1 onion
- * 1 cup of pickled sauerkraut or 3-4 pickle
- * the juice of 1 lemon
- * 3-4 tb vegetable oil
- * table salt to taste
Instructions
- Thoroughly wash and scrub the potatoes, beets, and carrots. You may peel them before or after cooking, depending on preference.
- Place potatoes and carrots in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 20-30 minutes for potatoes and 15-20 minutes for carrots.
- In a separate pot, boil the beets until tender when pierced with a fork, which can take 45-60 minutes depending on size. Alternatively, wrap beets individually in foil and roast at 400°F (200°C) for 60-90 minutes.
- Once cooked, drain all vegetables and let them cool completely. Peel the beets, potatoes, and carrots if you haven’t already.
- Dice the cooled potatoes, beets, and carrots into small, uniform cubes, approximately 1/4 to 1/2 inch.
- Finely chop the onion and dice the pickled sauerkraut or pickles into similar small pieces.
- In a large mixing bowl, combine the diced potatoes, beets, carrots, chopped onion, and pickled ingredients.
- Add the vegetable oil, lemon juice, and a generous pinch of table salt to the bowl.
- Gently toss all the ingredients together until well combined and evenly coated with the dressing. Be careful not to mash the vegetables.
- Taste and adjust seasoning with additional salt or lemon juice as needed. Cover the bowl and refrigerate for at least one hour before serving to allow flavors to meld.
Notes
8. Lentils
Tiny brown specks that turned into mushy paste zero appeal. They looked like bird food and tasted about as exciting. We’d stir them around to make it look like we tried, but the texture was always a hard pass. My grandma served them plain; we called it “mud soup.” No amount of butter could save that bowl. The humble legume has become our weeknight hero. Budget-friendly and delicious we’re obsessed.
Mud to Magic:
- Base: Onion, stock.
- Stop: Tender, not mush.
- Role: Soups, burgers.
- Spice: Curry, paprika.
- Save: Cheap feeds all.
Mujadara
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For cooking lentils and rice
- 1 Large skillet or frying pan For caramelizing onions
- 1 Chef’s knife For chopping onions
- 1 Cutting Board
- 1 Fine-mesh colander For rinsing lentils and rice
Ingredients
Main
- 1/4 cup olive oil
- 2 medium sweet onions finely chopped
- 1 cup green lentil
- 1/2 cup brown basmati rice
- 2 cups water
- 1 teaspoon salt
Instructions
- Finely chop the sweet onions and set aside.
- Rinse the green lentils and brown basmati rice thoroughly under cold running water using a fine-mesh colander until the water runs clear.
- In a large skillet, heat the olive oil over medium-low heat. Add the chopped onions and cook slowly, stirring occasionally, for 30-45 minutes until they are deeply caramelized, dark golden brown, and sweet. Set about half of the onions aside for garnish.
- In a large, heavy-bottomed pot, combine the rinsed lentils with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add the rinsed brown basmati rice to the pot with the lentils and the remaining caramelized onions. Stir gently to combine.
- Return the pot to a simmer, cover, and continue cooking on low heat for another 20-25 minutes, or until all the water has been absorbed and both the lentils and rice are tender.
- Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and finish cooking.
- Fluff the Mujadara gently with a fork.
- Serve warm, garnished generously with the reserved caramelized onions.
Notes
9. Cilantro
Soap. That’s what it tasted like pure soap. One bite and the whole dish was ruined. We’d pick it out of everything, convinced we were genetically cursed to hate it forever. My uncle said it was “devil’s parsley”; we nodded vigorously. Even the smell made us scrunch our noses. The herb we banished now brightens every bite. Taste buds evolve, and we’re grateful.
Soap to Spark:
- Age: Taste often fades.
- Fresh: Green bunches.
- Match: Lime, chili.
- Must: Tacos, salsa.
- Finish: Ties it all.
Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Equipment
- 1 Resealable Plastic Bag For marinating the chicken.
- 1 Large sheet pan For roasting the chicken and vegetables.
- 1 Large Skillet For preparing the cauliflower rice.
- 2 Mixing Bowls One for seasoning vegetables, another for additional prep if needed.
- 1 Chef’s Knife and Cutting Board Essential for slicing and chopping ingredients.
Ingredients
Main
- ⅝ cup finely chopped fresh cilantro divided
- ¼ cup orange juice
- ¼ cup extra-virgin olive oil divided
- 1 ½ medium limes juiced, divided
- ¼ teaspoon ground chipotle chile or to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and freshly ground black pepper to taste
- 1 ½ pounds boneless skinless chicken breast
- 1 medium red pepper cut into 1/2-inch-thick slices
- 1 medium green bell pepper cut into 1/2-inch slices
- 1 medium onion cut into 1-inch pieces
- 1 teaspoon olive oil
- 1 pound frozen riced cauliflower
- 2 tablespoons water
- 1 tablespoon melted ghee
- 1 teaspoon lime zest
- ¼ cup fresh tomato salsa sugar and preservative free, or as needed
- ¼ cup guacamole or to taste
Instructions
- Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
- Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
- Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
- Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
- Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
- Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.
Notes
10. Olives
Salty little bombs that overwhelmed everything. The texture was weird, the brine intense. We’d eat the pizza around them, leaving olive islands behind. My dad loved them; we thought he was crazy. Green ones were the worst pure puckering power. Mediterranean magic in every bite. We’re converted and keep a jar in the fridge always.
Brine to Bliss:
- Quality: Oil-packed best.
- Try: Kalamata, green.
- Cook: Focaccia, sauce.
- Snack: Herb marinade.
- Pasta: Garlic-tomato.
Shorecook’s Potato Salad with Mayonnaise Dressing
Equipment
- 1 Large Pot
- 1 Colander
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
Ingredients
Main
- 2 pounds Yukon Gold potatoes scrubbed
- 2 teaspoons salt
- 4 hard-boiled eggs chopped
- 1 cup diced sweet onion
- 1 ¼ cups mayonnaise
- 2 teaspoons celery salt
- ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
- Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.
Notes
11. Okra
Slime. The word says it all. Those pods slid around the plate like they were alive. The texture was unforgivable, the flavor forgettable. My southern grandma loved it; we gagged at the sight. It was the vegetable that made us question rename life choices. Southern comfort without the childhood trauma. We’ve come full circle and love it now.
Slime to Snap:
- Dry: Roast, fry crisp.
- Spice: Cumin, paprika.
- Thick: Gumbo natural.
- Pickle: Crunchy snack.
- Stir: Soy high-heat.
“Cowboy” Stew
Equipment
- 1 Large Pot 8-quart capacity
- 1 Small Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle For stirring and scraping
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
12. Tofu
Bland white blocks that jiggled weirdly no flavor, no appeal. It looked like it needed to be rescued from itself. We’d push it around, wondering why anyone bothered. My vegan aunt served it plain; we politely declined. It seemed like diet food punishment. The sponge we mocked now anchors our favorite bowls. Versatility wins we’re hooked.
Blank to Bold:
- Press: Water out.
- Soak: Soy, ginger.
- Crisp: Cornstarch fry.
- Any: BBQ, herbs.
- Bowl: Grain topper.
Sesame Tofu Recipe
Equipment
- 1 Tofu Press Alternatively, use heavy objects and paper towels
- 2 Mixing Bowls One for marinade, one for dry coating
- 1 Baking Sheet Or an air fryer basket
- 1 Whisk For mixing dry ingredients
- 1 Spatula For flipping tofu
Ingredients
Main
- 1 16 ounce extra-firm tofu or super-firm tofu (drained)
- 2 tablespoons Bragg’s liquid aminos or Tamari sauce, or coconut aminos
- 1/4 cup cornstarch or arrowroot powder
- 2 tablespoons all purpose gluten-free flour
Instructions
- Drain the extra-firm tofu and press it for at least 30 minutes to remove excess water, using a tofu press or paper towels and heavy objects.
- Once pressed, cut the tofu block into 1-inch cubes or desired shapes.
- In a medium bowl, gently toss the tofu cubes with the Bragg’s liquid aminos (or Tamari/coconut aminos) ensuring each piece is lightly coated. Let it sit for 5-10 minutes.
- In a separate shallow bowl, whisk together the cornstarch (or arrowroot powder) and gluten-free all-purpose flour until well combined.
- Working in batches, transfer the marinated tofu to the dry coating mixture, tossing gently until each piece is evenly and thoroughly coated.
- Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup if baking.
- Arrange the coated tofu pieces in a single layer on the prepared baking sheet or in the air fryer basket, ensuring they are not overcrowded for even cooking.
- Bake for 25-30 minutes, or air-fry for 15-20 minutes, or until the tofu is golden brown and crispy.
- Halfway through the cooking time, carefully flip the tofu pieces to ensure even crispness on all sides.
- Remove the crispy tofu from the oven or air fryer and serve immediately as a main course or as an addition to salads or stir-fries.
Notes
The Real Dinner Revolution
These 12 foods taught us that growing up isn’t just about getting taller it’s about getting braver in the kitchen. The vegetables we hid under napkins are now the ones we reach for first. Our parents weren’t wrong about nutrition; they just needed better recipes. Next time you see an old enemy at the market, grab it. Give it heat, give it love, give it a chance. Your childhood self might not recognize the plate, but your adult taste buds will thank you one perfectly roasted Brussels sprout at a time.
