Here's something I've been experimenting on myself, to which I've gained encouraging results.
About a month ago, I decided to buy the following:
Baguio Spinach (one bunch)
Potatoes (about 2 medium sized pieces)
Carrots (about 3 medium sized pieces)
Saluyot Leaves (one bunch)
Arugbati Leaves (one bunch)
Kangkong Leaves (one bunch)
Winged Beans (sigarilyas, one bunch)
Upon reaching home, I chopped them all up. Chopped them up like my life depended on it. The target chop size was about half a centimeter or smaller.
I put them all in a mixing bowl and added iodized salt--3 to 4 tablespoons. I also added about 3/4 cup of an olive-canola oil combo, though I figure plain olive oil would do just as well.
Mixed the whole thing up, making sure that every morsel had some olive oil on them. Once I was satisfied, I dumped the mixture in one of those large Lock n' Lock containers, and slid that into the fridge.
When my housemates asked me what I was making, I told them it was my "veggie goop." I'm presently consuming my third batch.
So what have I been doing with my Veggie Goop?
1) Veggie Goop Soup
I take a large soup bowl and fill it 3/4 of the way with water. I pour the water into a small stainless steel pot, add 1/4 of a shrimp bouillon cube and half a cup of peeled frozen shrimps, and bring it to a boil. Then I add in about a cup of Veggie Goop, and let the whole thing simmer for about 2 to 3 minutes.
I consume the soup with whole wheat bread. (The color of the soup is a murky green-brown, but I don't mind.)
I've also tried the fish bouillon/bangus fillet combo. Tasted the same. :-P Someday I'll do the beef combo, or maybe try it with dry herbs. (Beef, pork and other meats have to be sliced thinly, shabu-shabu style, for quick cooking.)
2) Veggie Goop Tuna Fried Rice
I take a can of Century Tuna Lite, drain half the liquid and stir fry the contents in a non-stick pan. I add about a cup of Veggie Goop and continue the stir frying for around thirty seconds. Then I dump a cup of cooked rice into the mixture. Mix, mix, mix. Season to taste.
Complete meal right there.
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I don't get the chance to use my Veggie Goop everyday, and it's lasted me well for a week. Lately I've added Baguio Beans and Eggplant, just to try some variety.
My friend proudly "stole" the Veggie Goop concept and has been using it with instant noodle preparations. I introduced the concept to my family, too, and we tried it with Campbell's Cream of Mushroom soup. The result had a strong vegetable essence in the overall flavor, but the nine year-old niece liked it. And dear sis tried it on an omelette; worked nicely, she said.
The Veggie Goop can be used in soups, pasta sauces, as an extender for dumpling fillings or meatballs and hamburger patties, even the household favorite giniling. (Here's something to try: In cooking instant pancit canton, add Veggie Goop with the noodles into the boiling water, though you would need a wire-mesh strainer afterward.)
Why did I make Veggie Goop?
1) I can add nutritional value and volume to the common canned good. Why have plain corned beef when I can make it a little healthier?
2) Cooking it quick and clean. The chop size allows quicker cooking. Great for people on the go, and for those who don't like the mess. (The chopping process is the messy part, but that's a one-time, big-time ordeal.)
3) Less room required in the fridge. Just one Lock 'n Lock container, not the entire vegetable bin. The olive oil seems to give the leafy greens some additional anti-sog life.
4) Versatility. Works with a lot of dishes. I can even make up stuff. (Veggie Goop pancakes? Hmmm...) And you can mix and match vegetables, though the leafy greens are the priority.
Excuse me, I'm getting hungry.