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Post by Anon Mous on Feb 16, 2019 21:27:29 GMT -5
So, I am not what you would call a Foodie, as it has been coined. Howeverbeing that I'm cooking for myself and had the resolution to learn some healthier things to cook has had me looking for stuff. In going through the recipe's I do have, I end up with a pattern. Very few veggies, lots of pre-made/frozen stuff, that which is not pre-made is usually fried. Basically I am asking for help. The only times I seem to cook with veggies is when I make Beef with Broccoli or throw corn into my Chili. Here is what I am asking for. I need recipes. I have access to frying pans, an oven, a wok, a crock pot, a toaster oven, and a blender. I dislike dark meat of poultry, most tomato bases, chunks of onions, celery or similar ingredients (seriously, my favorite salsa has no chunks and I use Liquefy on my blender for the tomato stuff for chili), and mushrooms. I also get home by about 6:30. I have scanned some recipe's in which it looked good, but prep time was like 1 hour and a half.
Any help anyone can give would be appreciated. I even have some recipes I can offer if anyone's wants them.
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Post by Roas on Feb 17, 2019 2:30:54 GMT -5
Well.
I think I am most suited to help. What you want first is a basic technique for cooking veggies in an easy and healthy way.
Suggested Ingredients:
- baby carrots. Find a good deal on a bag of a pound or two of baby carrots. If you have access to Costco, get it there. Baby carrots are great, because they are already peeled and washed, and easy to prep. Just grab a handful and cut them in half.
- Zucchini and/or Yellow Squash. Easy to wash off. Keep the skin or peel it. Your choices for prep are to either cut it into full circles, semi-circles, or diced. Considering your desire, I say just cut into circles.
- Green beens. These would take a little more time to prep, because you have to cut the tips off. But if you want a good veggie, they are great. Cut off tips, then cut each one in half for easy cooking.
Actual Cooking:
First a basic veggie saute. Very simple, very quick, very healthy.
1: Take your pan/pot of choice and put in some Canola Oil. This is the best oil to cook with because it is neutral in flavor and has a high temperature, and you can get two big jugs at Costco for just $7.95. If you want a healthy oil with flavor, go with Olive Oil.
2: Prep your veggies in a way you like them, set them aside. Most of what I have suggested can be cooked at the same time in the pan.
3: Pre-heat your pan with oil at high, then lower it to a 5 or 6 on your dial.
4: Add veggies, mix into oil. Then salt and pepper to taste. Towards the end, you could add some good garlic powder. This is a good substitute for using fresh garlic which can burn.
5: Cook til browned, then serve.
Now, these days I eat my veggies in either a brown sauce or a sesame sauce. I have developed two recipes that are damn near perfect, and only take about 5 mins to prep, and then just a few mins to cook. All you do is make the veggies as I laid out above, then add the sauce. These are both for single servings, though I usually make a double. If you make the double, you can store them in the fridge for more use later. Great the next day and beyond.
Brown Sauce:
1 1/2 cup Beef Broth 2 Table Spoons of Oyster Sauce 1 Table Spoon Soy Sauce 2 Table Spoons Sugar Generous dusting of Garlic Powder 1 Table Spoon Corn Starch
Sesame Sauce:
1 1/2 Cup Chicken Broth 1/2 of 1/4 cup of Soy Sauce (sorry, I eyeball this part in the measuring cup) Generous dusting of Garlic Powder 4 Teaspoons of Sesame Oil 1 Table Spoon of Rice Wine Vinegar 4 Table Spoons of Honey 2 Table Spoons of Sugar 1 Table Spoon of Corn Starch
For both Sauces:
-Mix ingredients in bowl -Pour into a deep pan, preferable a 9 inch pan -Heat mixture until boiling, lower temperature, stir occasionally -Brown Sauce simmer for 2 mins, til slightly thick -Sesame Sauce simmer for 3-5 mins, til decently thick
Hope this helps.
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Post by Ambrienne on Feb 17, 2019 13:08:00 GMT -5
I've got an entire book of slow cooker recipes (they were put together by a couple of ladies who were trying to make things on the healthier side). Here's one to help get you going. I'll look through the others and see if I can get together some more for you among the 'all day' cooking variety.
Chicken Pot Stew
1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup 1 teaspoon dried parsley flakes 1 teaspoon dried onion flakes 1 (16 ounce) package frozen cauliflower, broccoli, and carrot blend 16 ounces skinned and boned uncooked chicken breast, cut into 16 pieces
Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken soup, parsley flakes, and onion flakes. Stir in frozen vegetables and chicken pieces. Cover and cook on LOW for 8 hours. Mix well before serving.
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Post by Roas on Feb 17, 2019 13:17:28 GMT -5
Spray slow cooker container with butter-flavored cooking spray. My only concern is with the spray. If you look at the labels of these things, they all have Palm Oil in them, now, which means it's bad for cholesterol. In some cases, it's safer to just use melted butter and smear it on, if you need a butter foundation. Butter in moderation is fine, cuz all the spreads also now have Palm Oil in them.
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Post by Ambrienne on Feb 17, 2019 17:06:14 GMT -5
I can see that about the butter. The book's publication date was 2001, so I'm gathering this was before Palm Oil's big bad comeback.
One problem with a lot of these recipes, Anon, is that you mentioned you aren't a fan of onion chunks. I don't know if you mean just in the raw state like they are in salsa, salads, and the like or if it carries over to their cooked state as well. If you don't mind scallions the same way, it might be worth it to try substituting those in their place in the below stuff.
And using real butter, of course. ...I honestly don't think that some of the recipes really need it at all; it seems to be part of the boiler plate 'we don't want the food to stick to the pot' stuff they put in there even when it's obvious from the amount of liquid involved that sticking isn't going to be an issue at all.
Pepper Steak Stew
16 ounces lean round steak cut into 24 pieces 2 1/2 cups coarsely chopped green bell pepper (yellow and red can also be mixed in for added color) 1/2 cup chopped onion 3 cups diced raw potatoes (Yukon golds if available) 1 12 ounce jar Fat Free Beef Gravy 1/4 teaspoon dried minced garlic
Coat the pot surface in butter (confine the spray to the abyss). Combine steak pieces, green pepper, onion, and potatoes. Stir in gravy and garlic. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Southern Sunshine Glazed Carrots
3 cups frozen sliced carrots, thawed 3 tablespoons chopped pecans 1/4 orange marmalade 2 tablespoons butter (well, they say low cal margarine) 1 teaspoon dried onion flakes 1 teaspoon dried parsley flakes
Coat container with butter. Combine carrots and pecans within. In a small bowl, combine marmalade, butter, ontion flakes, and parsley flakes. Stir into carrot mixture. Cover and cook on LOW for 6 to 8 hours. Mix gently before serving.
Bavarian Red Cabbage
8 cups coarsely sliced red cabbage 1 cup chopped onion 1 1/2 cups cored, peeled, and chopped Granny Smith apples 1/2 cup cider vinegar 2 tablespoons sugar (they mention Splenda instead; use your own judgment) 3 tablespoons bacon bits
Coat container with butter. Combine red cabbage, onion, and apples within. In a small bowl, combine vinegar, sugar, and bacon bits. Drizzle mixture evenly over top. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Hawaiian Baked Beans
30 ounces (3 16 ounce cans) great northern beans, rinsed and drained 1 1/2 cups finely chopped onion 1 tablespoon prepared yellow mustard 1/4 cup chili sauce 1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice, undrained 3/4 cup bacon bits
Coat the... (you get the point). In prepared container, combine beans, onion, mustard, and chili sauce. Stir in undrained pineapple and bacon bits. Cover and cook on low for 6 to 8 hourse. Mix well before serving.
Zucchini Souffle Pot
1 cup + 2 tablespoons Bisquick Reduced Fat Baking Mix 3 eggs, beaten 1/4 cup Fat Free Italian Dressing 1/4 cup grated fat free Parmesan cheese 3/4 cup shredded reduced fat Cheddar cheese 3 1/2 cups finelhy chopped unpeeled zucchini 1 cup diced onion
Coat. Just coat. In a large bowl, combine baking mix, eggs, and Italian dressing. Add Parmesan and cheddar. Mix well to combine. Stir in zucchini and onion. Pour into prepared container. Cover and cook on LOW for 6 to 8 hours. Cut into 6 wedges.
Spicy Apricot Glazed Chicken
16 ounces skinned and boned uncooked chicken breast, cut into four pieces 1/4 cup apricot spreadable fruit 1/4 cup fat free Catalina or Russian dressing 1 tablespoon dried onion flakes 2 teaspoons dried parsley flakes
Coat. Evenly arrange chicken pieces in prepared container. In a small bowl, combine fruit, dressing, onion flakes, and parsley flakes. Evenly spread mixture over chicken pieces. Cover and cook on LOW for 6 to 8 hourse. When serving, evenly spoon sauce over chicken pieces.
Special Baked Chicken
1 (2.5 ounce) package 90% lean pressed beef 16 ounces skinned and boned uncooked chicken breast, cut into 4 pieces 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup 2 tablespoons no fat sour cream 3 tablespoons all-purpose flour 1 teaspoon dried parsley flakes
Coat container. Divide pressed beef into 4 even bundles. Wrap chicken pieces inside beef. Place in prepared container. In a medium bowl, combine soup, sour cream, flour, and parsley flakes. Pur mixture evenly over bundles. Cover and cook on LOW for 8 hours. When serving, evenly spoon sauce over bundles.
Chicken with Sunshine Sauce
16 ounces skinned and boned uncooked chicken breast, cut into 4 pieces 2 tablespoons unsweetened orange juice 1 tablespoon brown sugar (they say Sugar Twin, which I'm pretty sure went the way of the dodo) 1/2 teaspoon apple pie spice 1 teaspoon dried onion flakes 1 teaspoon dried parsley flakes 1/4 cup orange marmalade
Coat your container. Yes, you. Evenly arrange chicken pieces. In a medium bowl, combine orange juice, brown sugar, and apple pie spice. Stir in onion flakes, parsley flakes, and marmalade. Evenly spoon over chicken. Cover and cook on LOW for 6 to 8 hours. When serving, evenly spoon over chicken pieces.
Barbequed Chicken Breast
6 (4 ounce) skinned and boned uncooked chicken breast pieces 1/2 cup Healthy Choice Barbeque Sauce 1/2 cup finely chopped onion 1/4 cup finely chopped green bell pepper 1 teaspoon dried parsley flakes
Coat container. Arrange chicken pieces. In a medium bowl, combine BBQ sauce, onion, green pepper, and parsley. Evenly pour over chicken. Cover and cook on LOW for 6 to 8 hours. When serving, evenly spoon sauce over chicken pieces.
Green Beans and Pork
4 cups frozen cut green beans, thawed 1/2 cup chopped onion 1/4 cup (one 2 ounce jar) chopped pimiento, drained 1 teaspoon lemon pepper 16 ounces lean pork tenderloin cut into 36 pieces
Coat container. In container, combine green beans and onion. Stir in pimiento and lemon pepper. Add pork. Mix well. Cover and cook on LOW for 8 hourse. Mix well before serving. Hint: Green beans can be thawed by placing in a colander and rinsing them under hot water for 1 minute.
Cabbage Sausage Dinner
6 cups coarsely chopped cabbage 3 cups diced unpeeled raw potatoes 1 cup chopped onion 2 cups frozen cut green beans, thawed 1 3/4 cups (one 15 ounce can) Beef Broth 16 ounces lean Polish Kielbasa Sausage, cut into 18 pieces
Coat container. Combine cabbage, potatoes, onion, and green beans. Pour beef broth evenly over vegetables. Arrange sausage pieces over top. Cover and cook on LOW for 8 to 10 hours. Mix well before serving.
I hope this is enough to help out with a more veggie filled, non fried food supply.
Edit: And I should point out that for most, if not all, of those recipes, you can freeze and reheat the leftovers with no problem according to the authors.
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Post by Rune Lai on Feb 17, 2019 17:43:34 GMT -5
I hate taking a lot of time prepping to cook something, and I'm also bad with veggies. This a recipe I tried, and I've made a few variations of it. It's really easy to just sub the type of fish (even using chicken) and vegetables to something that works better for you. Like Ambrienne I'm a slow cooker person because I can toss everything in there and go away.
Salmon Fillets & Asian Vegetables 10 ounces salmon 1 package (12 to 16 ounces) frozen Asian stir fry vegetables Salt & Pepper 2 tablespoons soy sauce 2 tablespoons honey 2 tablespoons lemon juice 1 teaspoon sesame seeds (optional)
Dump the frozen vegetables in the slow cooker. Season salmon with salt and pepper to taste. Place salmon on top of the vegetables. Mix together the soy sauce, honey and lemon juice and drizzle over the salmon. Drizzle with sesame seeds, if using. Cover and cook on LOW 2 to 3 hours, until the salmon is done to your liking. Serve with rice, if desired. Drizzle everything with the sauce from the slow cooker.
If you swap in chicken you'll want to cook a little longer, 3-4 hours instead of 2-3. I've also subbed in hoisin sauce for a regional Chinese flavor (Cantonese style cooking is big on it). The recipe scales too, so if you don't mind leftovers and your crock pot is big enough, you can make additional servings and save the rest to reheat later.
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Post by Solana on Feb 17, 2019 18:48:17 GMT -5
Also love crockpots. They make your place smell amazing and can save you a lot of money if you can buy your meat on sale and have lots of freezer space.
My grandmother's roast beef
1 3lb or 3 and 1/2 lb chuck roast 1 bag baby carrots, washed 2 lbs of potatoes, washed, peeled, and sliced 2-3 beef bouillon cubes Salt and pepper to taste Dehydrated minced onion, if that won't gross you out
First, spray a frying pan and cook the roast until the outer layer is completely browned. Place the roast, bouillon cubes, and about an inch and a half of water into slow cooker. Cook for about three and a half hours or so.
Now time to add veggies and salt and pepper. Don't add them too early, or you'll get mush. Check the water levels, and add if needed to make sure that vegetables are completely covered in water. Cook about another hour and a half or so.
That's it. You can play with adding different vegetables if you want, (my aunt adds sliced celery), and the onions really help to make the beef tender. Better still, you have the ingredients for an amazing beef stew with the leftovers.
As for vegetables themselves, bags of frozen vegetables are some of my best friends in the kitchen. I love the mixed vegetable blends, especially the stir-fry ones. Pop some in a cup, heat in the microwave for three minutes in a pinch, boom, instant side dish. I like them with seasoned salt, sea salt, or sometimes Asian sauces if I want something different. Blends can be a good way to get vegetables in your diet you may not care for. (I don't like mushrooms at all, and not much for peppers, but I'll eat them in a stir-fry blend.) There are also yummy soups such as smooth squash soups that are tasty and very nice in the cold weather.
Another suggestion would be to check out the book 'Deceptively Delicious'. The recipes insert various fruit and vegetable purees into dishes you wouldn't expect. (Cauliflower puree in mashed potatoes, for example.) I haven't read through it for a while, so I don't remember how much prep time goes into them, but it might be an idea if you don't like vegetable chunks.
It's also good to plan ahead for what to do with leftovers. Making baked chicken breasts? Cook an extra one or two, and you have meat ready to go for a stir-fry or fried rice. Have some awesome country sausage? Cut it up and fry it with cubed potatoes and some mixed veggies. That will save you some time on your busy nights without eating something you don't want to. If I'm really in a rush and need food NOW, I'll cut up whatever leftover cooked meat I have, add some microwaved vegetables, top it with some Asian sauce, and call it a day.
(Writes down Ambrienne's apricot chicken recipe.)
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Post by Anon Mous on Feb 17, 2019 19:39:56 GMT -5
Holy . . . I was expecting maybe one or two people to throw in a recipe or two. I was not expecting this kind of turn out. This is . . . well, more than I expected. So, my aversion to the chunks is more of a texture thing than a taste thing. I like cauliflower, broccoli, carrots all raw, but the texture changes something fierce when cooked so it's hit or miss. Same with onions or mushrooms. The taste is good, but chopped/diced, cooked or raw will have me searching through my dinner, paranoid about finding something in the next bite I take. There is just something about the texture that is off putting. Zucchini and Squash are the same way, sorry Roas, but those green beans are a definite go. I'll be trying more than one of these, that's for sure. And so that I am giving and not just taking, a little something from my repertoire (great for cold days): 2-3 Lg Chicken breasts 1/2 cup Shredded Co-Jack Cheese 1 can Cream of Chicken Soup 1 cup Fat Free Sour Cream 1 package Flour Tortillas -Spray/Grease casserole dish or 9x9 pan. -Cook (pan, bake, even microwave can work for this) and chop chick and mix with cheese -Mix soup and sour cream together. Spread some on the bottom of the dish/pan, some to the chicken mixture, and save some for the top. -Add 1/2 cup of the chicken mixture to a tortilla, roll it up so one end is sealed. Place it in the pan, repeat. -Pour remaining soup mix over the top (optional add extra cheese as well) -Cover and bake at 375 for 20-25 minutes, until bubbly. A little more involved, but on a cold day, worth it.
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Post by Solana on Mar 23, 2019 11:26:20 GMT -5
I'm hoping to keep this thread a food thread instead of one time thing, so my turn. My newest food obsession is the amazing Moroccan pepper sauce, harissa. I don't even really LIKE bell peppers, but this stuff has me hooked. I first read about it in 'Food Wars', tried it in a frozen dinner, and now we picked up a jar of it at Hy-Vee yesterday. So far I've used it as a dip for chicken nuggets (YUM) and threw it on a hamburger for lunch instead of barbecue sauce. (YUM) Has anyone else played with this? So far I'm using it as a substitute for ketchup with marvelous results.
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Post by Rune Lai on Mar 24, 2019 18:34:42 GMT -5
I haven't heard of harissa before. Lately I've been doing a lot of steaming, which is a little like using a slow cooker in that you don't have to babysit as much, but cook time is faster. I've been using it to make chicken (season with some salt, pepper, and garlic powder, steam for 15 min and all done). Eat with rice or whatever other side dish is easy to prepare.
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Post by Solana on Mar 25, 2019 15:51:16 GMT -5
Ooh, I love steamed vegetables, but hadn't thought of doing that with chicken. (We usually boil chicken breasts if we're going to be making rice.) Thank you!
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