Anyone willing to dive with me?

[comabri]

No, not off a cliff, either. Actually, that may be less daring for me.

After reading the sweet potato thread, and having disliked, http://www.cookinglight.com/bbs/eek.gif, sweet potatoes since I was little, I'm thinking about taking the chance and trying them as an adult. One more time.

Anyone else have something they've always avoided and now, just maybe, will try it once more. C'mon - someone, take the dive with me...

I'll do it if you do it...

[KValley]

But comabri, there's just no okra to be found in these parts. Cow tongue, yes, but okra...

Okay- I had an unpleasant quinoa experience a few years ago and just haven't been enthused to use it again. I'll accept your challenge and dig out the Moosewoods for Quinoa Revisited 2001! http://www.cookinglight.com/bbs/smile.gif

[Wendy w]

Julie,
I too have aversions to both okra and quinoa! I will cease to be gross and give my description of okra. A few years back, when quinoa was starting to get attention, I tried it and failed to see what was so wonderful about it. It reminded me of shredded cardboard. Give it a go and let us know how you like it as I also have Moosewoods out the wazoo and if quinoa is an ingredient, I stop right there!

comabri, when I first saw this thread, I got the impression that you were trying to get the divers on this board to go on a diving trip with you! Good luck with your sweet potato adventure!

[emilycat]

I don't really have any food aversions I'm willing to make myself try again (fennel just isn't ever going to pass my tastebuds unscathed), but I have to defend poor quinoa!
This stuff is so yummy, IMHO; I eat it all the time -- I think it's so flavorful, nutty and buttery with a bit of a very subtle crunch. Not to mention that it's a nutritional powerhouse. Try it again, please! http://www.cookinglight.com/bbs/smile.gif

[KValley]

Emily, your post begs this question: any quinoa recipes you'd like to share?? It's on my menu for tomorrow. I'm considering a Quinoa-Pistachio Pilaf, but would welcome other suggestions- my vegetarian cookbooks are woefully light on quinoa recipes.

Okay.. the word quinoa is beginning to look odder and odder..so is the word odder, for that matter. Where is my wine glass?? http://www.cookinglight.com/bbs/smile.gif

[Jen]

KValley - I made the Quinoa Tabouleh from October 1999 (p. 109) recently and it was very good! I had heard so many good things about quinoa and really wanted to try it. I think this is a good recipe to start with - it's very light tasting and makes the perfect lunch. You might want to spot out the quinoa first though...I had trouble finding it. I was SURE I had seen it in my grocery store, but I must have spent 15 minutes wandering around and couldn't see any (and good luck finding any employees to help me - yeah right!). So I finally went to a trendy organic-type market and picked some up. Well guess what - the next time I was in my trusty grocery store, there it was staring me in the face! I must have walked past it ten times in the bulk aisle. Anyway, now that I know I can get it easily I'll be having it often!

And to stay on-topic...I don't have any major food aversions (but maybe I should print this topic out and leave it in a conspicuous place for my DH?!?). I kind of wish I had a general food aversion right now - for some reason I can't stop eating these days! (And no, I'm not pregnant!!)

[KValley]

Jen- thank you! I pulled out my CL Annual 2000 and found the recipe you recommended, as well as a Quinoa Salad with Apricots and Pistachios (June 99) that looks similar to, but a darn sight more interesting than the one I had found in another cookbook. We'll see what my energy level is tomorrow, as the Tabbouleh is much simpler than the other.