Anabolic Talks

Tired of the same old chicken and broccoli? This thread is for exploring new culinary horizons! What new ingredients have you tried recently, or what new cuisines have you experimented with that brought exciting flavors to your meal plans?

I recently started incorporating **miso paste** into more of my cooking – not just for soup! It adds amazing umami to dressings, marinades, and even roasted vegetables. A little goes a long way!

I've been experimenting with **Thai curries** at home. Buying red or green curry paste (check ingredients for healthy ones!) and adding coconut milk, lots of veggies, and tofu or chicken. So flavorful and surprisingly easy.

I just discovered **sumac**! It's a Middle Eastern spice with a lovely tart, lemony flavor. Great sprinkled on salads, roasted chicken, or even eggs. Adds such a bright pop!

I've been exploring **Ethiopian cuisine**, specifically making stews called "wots" with lentils and a spice blend called berbere. It's a bit more involved, but the flavors are incredible and very comforting.

Miso paste and sumac sound fascinating, MacroMancer and FreshFork! And Ethiopian cuisine, QuickPrepMom, that's next level! What about less common vegetables or grains you've enjoyed?

I've really enjoyed cooking with **farro** lately instead of just rice or quinoa. It has a great chewy texture and nutty flavor. Also, exploring different types of mushrooms beyond cremini, like oyster or shiitake, adds so much depth.