J is for Jambalaya, Jerk, Julienne, Juice, Jam, Jalebi, Jasmine, Jicama and Jerusalem artichoke

[the_siobhan]

Talking to theevilchemist elsewhere on LJ I mentioned that one of the things I want to do to reduce my gallbladder symptoms is to eat less meat. It's something I've actually wanted to do for years anyway; getting the cattle prod of physical pain is a pretty effective kick in the butt to get on that. So to speak.

So the reason I say "wanting to" as opposed to "trying to" is that I really suck at changing my eating habits.

For one thing I hate cooking. I hate digging through recipes and trying to figure out from the description what might appeal to both Axel and me. I hate searching for the one elusive ingredient that always seems to be impossible to find. I hate left overs moldering in the fridge because I couldn't get it together to use up the last of something or because I can't figure out how to combine the left-overs from three previous experiments into a single meal just to get rid of them. Meat is mindless, you slather in garlic and slap it on the grill and there's dinner taken care of.

It occurs to me as I'm typing this that I'd probably love cooking if it was something I got to do once in a while. It's the tyranny of having to feed myself every damn day that makes it exhausting and sucks all the fun out of it.

So started off by buying a couple of cookbooks from restaurants where I eat once in a while, because I figure then I can try the food out and I'll know what I'm aiming at before I attempt to prepare it at home. That's step 1. Step 2 would probably be, you know, cracking the cover.

But cookbooks are pretty general and restaurants have a team of people making food in large enough quantities that stuff doesn't really go to waste. So this is the part where I turn to people on my f-list and ask you all to throw in your two cents. I know a lot of people on my friends list are major foodies. Some of you are vegetarian or vegan. And whether you're working right now or not, I'll bet that all of you really get the, "I want to be able to come home from a 40+ hours work week and just stick something in my damn mouth without it turning into a major project, thanks."


Dislikes:
I can't tolerate wheat. Other than that I don't seem to have any allergies. Rice, corn, barley, spelt, all OK.

I can say that there is petty much nothing I won't try, but there are things that I am less likely to try. I've tried a dozen or so recipes for eggplant, cauliflower and zucchini and the only way that I found them edible was as tempura. So if a recipe has a lot of those vegetables in it, it is going to go to the bottom of my list of things to experiment with. Oh yeah, and we ate a ton of okra a couple of summers ago and I got heartily sick of it. Having said that, there are very few things I won't enjoy if they are chopped up small and cooked in a curry.

If there are onions or celery I am going to put them in the blender. Love the flavours. The textures drive me around the bend.

I used to hate brussel sprouts and beets but I haven't tasted them in decades so at this point I don't know. My taste buds have changed a lot over the years as I get exposed to more things so it's entirely possible if I ate them now I'd love them. (I used to hate avocados and olives, now I can't get enough of them.)

Likes:
Tomatoes are my favourite food. And peppers. Brocolli. Any kind of peas and beans. Love spinach, kale, pretty much any green leafy vegs. Never met a nut or bean I didn't love. Love mushrooms but they have to be cooked.

I love hot food, and food that is spicy even if not particularly hot. I love garlic lots but not as much as Axel. But then I don't think anybody could possibly love garlic as much as Axel.

Other stuff:
Looking at this list it looks like it should be pretty easy to find things to eat. The big complication - other than the aforementioned "Oh Christ, do I really have to do this again?" reaction - is that I really only cook on weekends. I'll make a big pot of something, divide it up into dishes to take it to work and then stick it in the freezer. This works really well with dishes based on beans or root vegetables, but most dishes that have a lot of veggies in them don't survive the freezer well. And you can only eat so much chili, especially when it's almost 40 degrees outside.

So hit me. I'm sure other stuff will come up as I read your comments. Lets talk about cooking.

ETA 1: Things we already eat are curry and pasta. Having said that, my current recipes are pretty straightforward tomato-sauce based so variation is good.

Another thing I thought of after posting this; I'm not a big fan of "I Can't Believe It's Not Chicken" or whatever the call the current crop of meat-substitutes. I'm not morally opposed or anything, I just find them expensive.

ETA 2: New icon!

ETA 3: I should probably have mentioned that I'm looking for vegan rather than just vegetarian. I've developed an antagonistic truce with my lactose-intolerance but I'm the food prep for both me and Axel and he hates cheese. Also I want to watch my dietary cholesterol consumption since gallstones are formed directly out of cholesterol.

ETA 4: I work nights. There is no "after work" for me. I eat my main meal of the day at work so that's why I need food I can pull out of the freezer for today's dinner.

Comments

[50-ft-queenie.livejournal.com]

*perk*

Cooking you say? I know a thing or two about that. :)

I'm running out to do a ton of errands today, but I'll reply tomorrow in greater length. I already have several ideas for you off the top of my head.

[liz-lowlife.livejournal.com]

Vegetable curry then?
All of the good stuff you like goes into one of those!

[hellsop.livejournal.com]

Nothing wrong with curry at all. Some bases are thickened with small amounts of wheat, but once that's been checked for, it's good to go. Doing one's own bases isn't that hard either.

I apologize for Imperial measures -- it's what I work with.

4 large onions, chopped
1/3 cup canola oil
4 tablespoons crushed garlic (flexible -- if using fresh garlic, just use two heads)
4 tablespoons crushed fresh ginger
1 tablespoon ground coriander
2 tablespoons ground paprika
2 teaspoons turmeric
1 (28 ounce) can plum tomatoes (diced or mash up whole ones in the can first)
3-4 cups water
2 teaspoons salt

Onion and oil in a big pot (something that holds about a gallon), heat while stirring occasionally until onions turn translucent. Add spices and cook for about 10 minutes on low heat. Add onions, water, salt, and heat to a simmer, then cook uncovered (stirring occasionally) for about an hour. Turn off heat, cover, let the mess cool, and portion out. For two people, you'll want about 1/4 of it per meal. Plastic bags are great for storing it, and it'll keep for 10-14 days in the fridge, and it can be frozen. Note: pepper heat gets added when you're using the sauce, not before. Otherwise, the pepper will keep leeching more and more fire into the sauce and what's a mild zing at creation becomes OMGHOT with ten days on.)

To use, fire up a pot of rice, sit back with a beer for a few minutes, then just whack up a bunch of stuff (just about anything; about 4 cups worth), and cook it in a pan with oil until it's done whatever you want it to do: brown, sear, soften, whatever. Add about two cups of water (and optional crushed red pepper), cover and simmer for about 10-15 minutes. Then add a bag of the sauce, stir, and heat that up. Serve with the rice.

[inulro.livejournal.com]

I share your feelings about cooking - thus the eating-out budget of a person on three times my wage. I'm almost OK with cooking when it's divorced from the being hungry and eating process, so when I do cook it's like you - a big batch of something at the weekend to portion out & put in freezer.

This basically consists of variations on the chilli theme - a canned tomato base, plenty of herbs & spices, all the veg in the house and a protein source, usually the supermarket's own-brand faux hamburger, as I found the expensive stuff makes no difference.

The variety in my diet comes from whether it goes on pasta, rice or potatoes.

Good thing I love fresh fruit & raw veg, otherwise I'd have died of malnutrition by now.

I keep meaning to make my own veggie or nut burgers, as I tend to survive on the ready-made ones, but have yet to get around to it.

[ravensee.livejournal.com]

After our venture way back when on raw foods (vegan and carnivorous..yes you can have raw meats - and easier on the body), we have at least 5 meals a week that are raw food based. I swear our energy levels went way up with them and actually put a stop to Chris's developing allergy symptoms and lessened Rich's migraine troubles somewhat.

Vegan/health cookbooks I use:

Veganomicon (given to me by panic_girl):

http://www.theppk.com/nomicon.html

Vegan with a Vengeance (a lot of people I know have this, so I think you probably have it already too):

http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581

Raw Food Real World (given to me by athena_51):

http://www.amazon.com/Raw-Food-Real-World-Recipes/dp/0060793554


athena_51's Food blog I highly recommend:

http://www.rawrevenge.com/

[ravensee.livejournal.com]

AND they're pretty easy, short recipes with little preparation.

Most of the stuff I make is right on the spot and I'll experiment with standbys and new things I've read. My Colombian instruction on cooking measures taste, quantity and spices by instinct. It's funny. After a while I can see the MAD chemistry that goes it into it all and then have to go back and actually measure for future reference.

WWJuliaChildD?

[http://users.livejournal.com/cincinnatus_c_/]

It was, in fact, ready and waiting. :D

Re: WWJuliaChildD?

[the-siobhan.livejournal.com]

WIN!

[blackgrrr.livejournal.com]

I have come to love cooking over the years, and I do it every single night. It's not always fun, unless I am trying new things.

One thing I have been doing lately is making up big batches of curry paste from scratch, dividing it, and whipping up a quick curry that'll last 2-3 nights, then switching to something else. Making something thai green curry paste from scratch is time consuming, but I find it satisfying, and once you have the base a curry can be quick to whip up. *shrug*

You don't like onions? Hmmm. Even in a pakora?

Casseroles and hotpots are pretty nifty too in the same way.

How about lentil or chickpea patties as meat replacements? Either commercial mock meat or homemade? I haven't had much luck with the latter, though.

I'm not sure about work issues, but i've never had a huge problem freezing and unfreezing anything. Why not just take soup and a bread roll? Lots of healthy lentils and veges, and the flavor is easy to fudge, and it freezes well.

Except I suppose it's not ideal for summer.


But then I don't think anybody could possibly love garlic as much as Axel.

I beg to differ.

[the-siobhan.livejournal.com]

No, I like onions. I just can chew on them. It feels like biting on tinfoil.

Bread isn't a problem since a found a nice spelt bread that I like but soup runs into transportation issues. It usually ends up all over the inside of knapsack.

[siani-hedgehog.livejournal.com]

can you find/afford non-wheat pasta where you are? pasta bakes are my staple because they can be tomatoey garlicky and spicy, i can cook enough for a week at once, and they freeze well. also, how do you feel about coconut? you can make a nearly foolproof veggie curry with "double the size of your head of assorted veg", a jar of korma paste, and a can of coconut milk.

i'm with you on the cooking at the weekend btw. almost everything i cook is planned around eating leftovers for 3 days.

[hellsop.livejournal.com]

Rice can sub for pasta in baked dishes with reasonable success. I've done it often. Especially with that nice lumpy quality day-old rice has.

[excess-and-oohs.livejournal.com]

well, if you like just throwing stuff on the BBQ... foil packets folded with any veggies + oil & garlic and whatever spices you like can be anything you want. dump on rice or pasta or potatoes. also kebabs. not sure about freezing any of that stuff though, but it'll stick in the fridge for a good 3 days at least.

then you also have grilled vegetables you can mix into tomato sauce or soup or whatever for leftovers. on top of salad or in sandwiches too with a sundried tomato or olive tapenade.

[inulro.livejournal.com]

Speaking of foil packets on the BBQ, salmon works really well this way.

a regular staple in our house

[sloot.livejournal.com]

what has evolved from an imitation of gaeng garee gai (http://www.simply-thai.com/thai-food-recipes-gaeng-garee.htm).

can of coconut milk
some curry paste
add stuff

we normally add:
potatoes
chicken or tofu (the_wenchlette is a veggie)
bell peppers (the only peppers I can tolerate)

and sometimes add:
cauliflower
snow peas
beans
eggplant
etc
etc

then let it cook for a little while.

if you don't think the veggies are going to cook in the pan* in time, give them a nuke first.

* historically, we made this in a frying pan, although with the move away from starting by frying chicken, there is no need anymore, and sometimes I use the big f'n pot to avoid overflow issues. It seems to work well kept shallow in a wider pot. I haven't tried pretending it's a soup and putting it deeper in a narrower pot.

Re: a regular staple in our house

[sloot.livejournal.com]

btw: I also hate the cooking process.

I like eating, but I frequently am disappointed by how long it takes to cook and clean vs devour the food.

And I usually want to just EAT.

my eating out budgetexpenses for last year were ASTRONOMICAL.

[nicklausse.livejournal.com]

Raw totally rules for this. I started incorporating it several years ago to help tackle the chronic pain and found it rocked to have all these easy recipes to just toss together without lighting a fire. Now I haven't skipped breakfast or dinner due to other responsibilities in eons. I would say my diet is about 50% raw now. Striving for more, but the caveat is that simulating one's comfort foods can be a lot of work. There is a time for more than cashew carrot salad, even though that's a damn good salad.

Make sure your protein level stays at least 20%. My biggest mistake when I was veg/vegan for 7 years in my 20s was that I happened to have a pre-diabetic metabolism and didn't know about it. The carb levels can get out of control, and lots of soy isn't awesome either. Hemp protein powder is good for this, and I have a lot of recipes for it. I use Mum's. It comes in refill pack boxes that are $5 cheaper than the stuff in the plastic cans. 3 T = 20 grams of protein.

Okay, I could write out the 400 books I've read about this or I could drop some with you this weekend. ;) Pet topic!

Protein by calorie

[theevilchemist.livejournal.com]

Make sure your protein level stays at least 20%.

For me, all I do is try to eat food where the percent calories of proteins is >11%, which is just about 80% of all whole foods with the exception of things like fruits and avacados. Most whole grains are between 11-17%, beans 15-22%, nuts 11-20%, veggies 10-35%, mushrooms are ~30-40%, Spinach 30%, Pak Choi 30%, sprouts 40%, [1]

I juice and take the pulp which is essentially all protein and fiber and mix it in with a nice stew. It thickens it and adds subtle flavor. The heat + water increases the digestability of the proteins.

The juice contains all the nutrient, so I get the best of both worlds. :)
jv

[1] you can pretty much live indefinitely strictly on a diet of mushrooms and spinach.

[xthlcm.livejournal.com]

My fallback, fuck-it-I'm-too-tired-to-think meal is generally a stir-fry.

Get a rice cooker and a wok. Both can be had quite cheaply. The rice cooker is nice because you just dump in rice and water and forget about it -- it will auto shutoff when it's done and doesn't take up room on the stove.

Start the rice going in the cooker.

Slice up some tofu or tempeh

Turn the heat in the wok up to high

Fry the tofu or tempeh in veggie oil for a few mins

Deglaze with some chinese cooking wine (shaoxing or similar)

Add veggies (fresh or a freezer-bag-full)

Cover the wok and let the wine steam the veggies a little

Stir and, er, fry.

Add other flavorings (soy sauce, teriyaki, black bean sauce, rice wine vinegar, chili oil -- basically anything that looks good in a bottle from the asian aisle in the grocery).

Serve over rice.

[xthlcm.livejournal.com]

Also, get this cookbook right now:
http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767927478/ref=sr_1_1?ie=UTF8&s=books&qid=1245858051&sr=8-1

Fantastic veggie cookbook with great recipes that focuses on basic skills and ingredients. It's our bible ever since going veggie.

[ash-pixie.livejournal.com]

Book Suggestions: I adore a lot of the recipies in the series of books by Saran Kramer. All Vegan however there is stuff recommending flour, but I assume you'd just sub in another kind vs. wheat.

Vegan with a Vengeance as mentioned above is also wicked, also they have a companion website, the post punk kitchen..

Also, I used to love a site called "Vegan Porn" www.veganporn.com, which featured recipes and how to make videos but it seems to have gone invitation only. :( Dunno what's up with that.

food suggestions: My make-aheads include things like mixed bean salads with either rice of quinoa in them...I can pass on a few recipes for those if interested. They usually also include onion, however i suppose you could puree that first, and avocado, which I just slice up day of and douse in lemon juice and it'll keep *at least* until lunch.

I also make a couple of pureed soups that freeze well because they are pureed ;) In order to save the mess all over the backpack I normally transport them in mason jars which I can microwave (minus the lid of course) and then pour into the monster mug I keep around to use as a bowl/mug...Monster mug and a spoon lives in my locker at school, or on my desk just as standard staple and I wash them at work/school regularly.

That's all I can think of for now...

[the-siobhan.livejournal.com]

Yes please on the bean salad. I love cold bean salads. (I have a really nice one with barley and lemon juice dressing.)

[popecrunch.livejournal.com]

I make a brazilian stew on occasion that's REALLY GOOD. It's got onions, but you can pick them out of the pot once they're softened and blend them no problem, or hell even blend them before cooking that would work too I guess. Link to recipe:

http://www.goonswithspoons.com/Weeknight_Brazilian_Stew

Hits a bunch of your favorites and the only strike against it is onions, which can be blended into submission.

[the-siobhan.livejournal.com]

That one definitely goes on my "to try" list - I love black beans.

[satorisearching.livejournal.com]

One thing I like to do is crockpot vegetarian chili.

Get a big can of tomatoes, 3 cans of beans, chop up an onion, some garlic, and a couple of chili peppers, and thrown them all in a crockpot. Add chili powder and whatever spices you like, mix it up, leave it on low all day while you're at work. When you come home, dinner's ready.

[blackgrrr.livejournal.com]

I'm not even sure what chilli is exactly (but I hate tomatoes), but I adore my slow cooker (or crockpot as I think they are known in North America).

I divorces the preparation from the eating. Which strangely helps.

I have never been a fan of the whole leave it on low all day while you're at work thing due to paranoia but I can't fault how divine an eight-hour slow-cooked lamb (or curry) is.

[elixxir.livejournal.com]

Ohhh, get out of my head with that whole cooking rant! :) It's like you've been listening to everythign I'm grumbling under my breath about while I'm in the kitchen.

As far as recipes, the Spanish Tortilla here is really yummy and easy to make, nukes well day 2 or 3 as well:

http://elixxir.livejournal.com/509992.html#cutid1

Quiches are also a staple around my place. They're super easy to make and freeze and reheat well. That's a whole lot of egg though. :p

You could convert the enchilada recipe here by filling it with beans, cheese and rice instead of chicken and using veggie broth instead of chicken broth for the sauce. You can also make this as spicy as you like and it freezes and reheats well:

http://elixxir.livejournal.com/506521.html#cutid1

I dream about this potato soup it's so good. Fattening as all hell though. You can just leave out the meat. I don't know how well it freezes though because there's never any left.

http://elixxir.livejournal.com/453446.html#cutid1

Soups in general are a good way to eat veggie, yes?

[blackgrrr.livejournal.com]

I am going to steal your Enchiladas. I know you won't mind.

But the potato soup is locked, and that makes me a sad panda. :(
*H-S-F*

[epi-lj.livejournal.com]

This Mexican bean burger recipe (http://allrecipes.com/Recipe/Mexican-Bean-Burgers/Detail.aspx) calls for whole-wheat flour, but I'd be surprised if you couldn't easily substitute something else, and it would be lovely spicy. (Of course, you'd have to figure out how you wanted to serve it, unless you have a good wheatless bread recipe -- wheatless buns would ruin the "It's really cheap, too" factor. Maybe you could put it in a corn tortilla?) I usually serve it with this tomato cilantro corn salad (http://allrecipes.com/Recipe/Cilantro-Tomato-Corn-Salad/Detail.aspx), which I usually multiply the garlic in by two or three times. The whole meal, including buns (which as mentioned I usually use) typically runs me under twenty bucks to serve two people for four dinners. For toppings, I usually keep to the theme and use sour cream, maybe cheese, maybe salsa, and avocado slices.

Speaking of which, I also love making enchiladas, and if you don't mind hunting down a good source of corn tortillas, I could point you at a recipe or you could look up enchilada sauce recipes. I don't really follow much of a recipe when making them -- you basically just make a big batch of enchilada sauce, pour half of it in the bottom of the pan, roll up the enchiladas with whatever toppings you want inside, cover the top liberally with cheese and pour the rest of the sauce over. I usually make an 8x10 baking pan, which will last the two of us two or three dinners, sided again with sour cream and/or guacamole. Most enchilada sauces contain flour, but it's used as a thickening agent primarily, so you might be able to get away with corn starch or potato flour or something.

Risotto is ridiculously easy to make, contrary to popular belief. I usually do asparagus or squash as the focal ingredient, or mushrooms are also lovely, and always include cracked black pepper and lots of parmesan. The techique is basically that you put some arborio rice in a pan with a little wine (I use apple juice) until that absorbs, and then just add $stock (I use veggie stock made from cubes -- I'm a heathen) a little at a time and let it absorb, then add your focal ingredient and a bunch of cheese toward the end. It's a little time-consuming but easy and you can read or do other things while it's going on. Downside is that I have no idea how well it reheats, so it might not be great for batch cooking. *shrug* If it interests you, I can look up the amounts of the wine and stock and etc.

[kightp.livejournal.com]

Risotto not only reheats beautifully, but it freezes well, too.

[hobbitbabe.livejournal.com]

All the reasons why I shouldn't be answering this: I like meat and I eat a lot of wheat pasta. I should be working. I don't cook much. Oh, and I don't actually mind mushy post-frozen veg.

But I will play anyway. Some of my big things these days are:
Frittata: eggs, potato (cook in microwave before putting in frying pan), cheese, and whatever veg/herbs are around - peppers and mushrooms are v. good. These reheat in the microwave very well.
Sauteed cabbage, butter and garlic, with or without cream, sometimes with mushrooms etc in. I also eat this with rice or pasta. Also reheats.
Sauteed fresh asparagus OMG.
Beets boiled and then chunks with butter.
Yams, baked.
A recipe that I got from my mum which I could type out if you like: a casserole with rice, kidney beans, canned tomatoes, fresh peppers, and chili sauce garlic onion etc, with cheese on top. Reheats great.
President's Choice peanut sauce on just about everything, Renee dill cucumber dressing ditto, tomato relish, pepper relish, asparagus relish.

[silentq.livejournal.com]

My favourite omg I don't want to cook tonight cook book is Simple Suppers (http://www.amazon.com/Moosewood-Restaurant-Simple-Suppers-Weeknight/dp/0609609122), lots of veggie stuff in there (favourites are the Navajo Stew, and Tofu Hijike Saute). I also have the Moosewood New Classics cookbook, but those take a bit more time to prep. I also love The Curry Book (http://www.amazon.com/Curry-Book-Memorable-Flavors-Irresistible/dp/0618002022) (I've had someone insist on getting the massaman curry recipe from me), but they tend to take a little longer to prepare, but work very well as leftovers.
I keep a list of recipes here (http://delicious.com/silentq/recipes), and I add notes after I make things.
My default evening meal behaviour is to search on epicurious.com for an ingredient I feel like having for supper that night, and then checking out the ones with the quick symbol. :)
I also don't tend to freeze anything, leftovers go into the fridge in tupperware and come to work the next day for lunch.

[theevilchemist.livejournal.com]

It's going to take me a few days to organize things, but one thing I want to mention right off the bat is that you don't have to freeze food for it to keep for a week.

Garlic, clove, cinnamon, ginger, and onion are all natural anti-microbial agents. Clove is particularly effective. Additionally, the sulforaphane in broccoli also have anti-microbial properties.

I read a paper on the use of spices as an ancient means of food preservation. It's no surprise traditional foods of cultures get spicier as they get closer to the equator. More of these preservatives were required as the environment better favored microbial growth.


Microbes dislike low pH except for of course the acidophillus (acid loving)

That said spicy dishes cooked and then immediately placed into air tight tupperware will keep for a good week refrigerated.

I make a nice stew of beans, grains, chopped veggies from the food processor. Chopped mushrooms are a great flavor enhancer to stews b/c they contain a crapload of naturally occurring MSG, which IMO aren't bad for you provided there are other amino acids present.

jv

[sloot.livejournal.com]

OF FUCKING COURSE!!

This is so simple it's amazing!

[miss-bontemps.livejournal.com]

Heya, Sloot directed me here, thought I'd chime in.

Though I love cooking, I'm in a simalar bind when it comes to wanting to just stuff my mouth with something coz I don't have a lot of time.

I have to say, most of the things listed here are things that I already do (stews, chili). Personally, I eat A LOT of thick soups that blenderize well and are vegan. The blenderizing takes care of the limp veg issue (though that's something that doesn't really bother me, but it does make food look unappetizing).

I've found that what helped to most when it came to moving away from eating a lot of meat (done somewhat consciously, as meat gets tough when reheated in the microwave at work) is eating smaller portions, a few times a day [Yes, that's everybody's solution to everything food related, but honest to gawd it's true for this]. Bowl of cereal or oatmeal in the morning, tea-based smoothie afterwards (when I get to work), soup and sammich for lunch, yogurt and rye crisps/toast for snack and for dinner a rice/noodle bowl thinger with fresh kale or bok choy thrown in.

The reason why I bring this up is that I found it rather meh when I tried to 'replace' meat in dishes. Sure, you can get away with using once frozen tofu for ground meat in some things, and tofu burgers are occasionally ok, but replacing that roast chicken breast or medium rare steak or fish and chips was really unsatisfying, for me. Not to mention impossible to replicate when I have no time.

Personally what I'd suggest is going to a 'health food store' and buying a couple bottles of nice bottled sauces [for the readable list of ingredients]. Cook up a big batch of brown rice (or white), veggies you can chop up on a sunday night and cook up (or crack open a can) two types of beans (lentils and chickpeas?). One night, throw a bowl of rice topped with legumes in the microwave, steam the precut veggies, throw those on top of the warmed rice/legumes, grab a bottle of sauce, pour in a bit, mix and nosh. Next night, bowl of rice, different legumes, different sauce. Next night, warm rice, stir fry veggies with loads of garlic, soy and lime (or whatever piques your palette 'chinese food' wise) and then snack on some nuts for your protein.

strategies for eating

[theevilchemist.livejournal.com]

I know you wanted recipes specifically, but the description of your life it seems your cooking/eating style is like mine. I don't have much time to cook and require ~3800cal/day to maintain my body weight. I've developed a few strategies for eating on the go.

- have a precooking snack. This usually ties you over so you have more patience in the kitchen. Try, Bread/sandwiches, nuts, etc... I make my own mixed nut snack by putting pistachios,almonds,sunflower,pumpkin seeds, and brazil nuts in a ziplock and shake in chili lime salt. I eat two hand fuls as soon as I get home.

- invest in "shut off" appliances, the ones that cook your food and just shut off.rice cooker, bread machine, slow cooker, etc...

I cook, rice, kamut, amaranth, quinoa & other grains in the rice cooker. Put the stuff in with appropriate water before you go to bed, hit the button & go to sleep. Wake up and sprinkle salt, garlic, add nuts, raisins, etc... And you have lunch for the day. I am a big fan of celery salt & lime quinoa.

I've got a number of "fool proof" bread recipes, that are like making coffee, put the ingredients in, hit the button goto sleep. Wake up to fresh bread. And they're all whole grain recipes.

Other items:

A pressure cooker will cook beans, squash, potatoes in 1/4 the time.

A good food processor adds a whole new element of awesome to soups, particulary when adding mushrooms, potatoes, tomatoes, celery, radishes, cucumbers.The slices are the perfect size. It also reduces the time to make a good salad and purees potatoes, squash,tomatoes for some great sauces. It also shreds ginger, beets, carrots, for great slaws or add to creme sauces for extra pizazz!

Toasters can cook veggie patties, hash brown patties, just about any patty perfectly. Set on high, hit the button, check email. When it pops up, push it down a second time and it's good to go.

Btw, for cheap fake meats, chinatown can't be beat. The prices are fractions less than mainstream stores. It's also a great place to pick up cheap rice, noodles, teas, and curry powder.

All the appliances I own I bought from a thift store, for under 10 bucks, so you don't have to spend a lot.
Jv

Re: strategies for eating

[inulro.livejournal.com]

I remember when I required that many calories to maintain my weight, and now I'm all depressed.

[50-ft-queenie.livejournal.com]

First off, having every specific ingredient on hand is essential only in baking. When you're cooking, you can often substitute or skip an ingredient, assuming that it isn't the main component of the dish.

You mentioned eating pasta, so I assume you've discovered rice pasta. Pasta is the default meal around here when M and I want a quick dinner.

I've started experimenting with Indian cooking, and I'm currently loving paneer. I know cheese presents issues for you and Axel - is paneer something either of you can eat? If so, it's super easy to chop up and throw into a pan of veggies and your fave curry sauce, and it's a good source of protein too.

I learned to love beets and parsnips as an adult when I started slow roasting them. Toss them with a touch of grape seed oil, add salt and pepper, and throw them in the oven at 350 for about an hour, less if you like your veggies a bit crunchy. I know an hour seems like a long time, but if you do it as soon as you get home, the veggies will roast as you check email/nap/decompress from work.

If roasted veggies on their own don't appeal as a meal, try this. Mash them up and spread them on the bottom of the baking dish, top with a can of black beans, and a handful of nuts, and pop back in the oven for 15 minutes. You have a quick and easy layered veggie casserole. This recipe works well with squash, carrots and sweet potatoes.

Do you have a slow cooker? They are a godsend and not too pricey. Throw in ingredients, spices and liquid, turn on cooker and a few hours later, dinner is ready. I spend many weekend afternoons making slow cooker meals for the week to come. They're great for chili, soups, stews, even desserts.

Here's a link to some veggie crock pot recipes:
http://vegetarian.about.com/od/vegetariancrockpotrecipe/Vegetarian_Crock_Pot_Recipes.htm

How often do you have green salads? I try to serve one every night with dinner, and I load it with lots of raw veggies, nuts, and dried fruit. It's super tasty and quite filling, and it prevents us from loading up on too much meat or going back for seconds.

Thai food: Rice noodles, veggies, a can of coconut milk and a pinch of green curry paste makes a great poor man's Thai dinner.

[the-siobhan.livejournal.com]

I should have mentioned that I work nights - there is no "after work" dinner prep for me because I'm getting ready to go to bed. That's why I cook on weekends and put it in the freezer.

From the suggestions I'm thinking a variety of curry sauces just might be the way to go.

Some Quinoa Recipes

[theevilchemist.livejournal.com]

Quinoa with Mushrooms

This dish is similar to a pilaf.

1 Tbsp. Extra-Virgin Olive Oil*
1 (8-oz.) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 Tbsp. margarine or butter substitute
1 1/2 cups Quinoa, rinsed
3 cups vegetable broth or 1 tbsp Vegeta soup mix in 3 cups Water
1/3 cup grated Parmesan cheese or yeast flakes.

1. Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.

2. Melt the margarine in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the vegetable broth over the quinoa and bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sautéed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese/yeast flakes to serve.

Makes ~6 servings

=======================================================================================================
Hearty Quinoa Cinnamon Apples

1 cup uncooked Quinoa
2 tsp. Extra-Virgin Olive Oil, divided
3/4 cup chopped onion
3/4 cup finely diced carrot (about 2 carrots)
1 garlic clove, minced
2 cups organic vegetable broth
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 1/2 cups finely diced unpeeled Granny Smith apple (about 1 apple)
3 Tbsp. slivered almonds
1/8 tsp. freshly ground black pepper

Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Heat 1 teaspoon olive oil in saucepan over medium-high heat. Add onion, carrot, and garlic to pan; sauté 5 minutes or until onion is gender and carrot begins to brown. Stir in broth, quinoa, salt and cinnamon; bring to a boil. Cover, reduce heat and simmer 20 minutes or until liquid is absorbed. Remove from heat. Fluff with a fork; keep warm.

Heat remaining 1 teaspoon olive oil in a nonstick skillet or medium-high heat. Add apple to pan; sauté 7 minutes or until apple begins to brown. Add apple, almonds, and pepper to quinoa, tossing to combine. Serve warm.

Makes 4 one-cup servings

==========================================================================

Better-than-Bisquick Quinoa Pancakes

2 cups quinoa flour
2 Tablespoons baking powder
1/4 tsp baking soda
1/8 cup light-flavored oil, high oleic sunflower or Safflower Oil are my faves, as healthy as olive oil, but with a neutral flavor.
1/2 cup Raw Cashews
2 cups warm water
1 tsp Vanilla Extract
1 tsp lemon juice
1 tsp. Maple Syrup


In a mixing bowl, whisk together quinoa flour, baking powder, and baking soda. In blender, grind nuts to a fine powder, pausing to scrape under the blades 2–3 times. Add to blender: water, vanilla extract, lemon juice, and maple syrup and blend 3–4 minutes. Pour liquids over dry ingredients and whisk a few times, eliminating lumps. If batter is too thick, add water as necessary.

Pour a scant 1/4 cup of batter onto hot non-stick griddle (heated until water dances on it) for each pancake. Serve with fruit sauce or applesauce.

Variations
Add 1–2 tablespoons flaxseed into the blender with the cashews. For a heavier buckwheat sourdough pancake, replace up to 1 cup of quinoa flour with buckwheat flour and use 2
tablespoons baking powder.

===================================================================================================================
Quinoa with Tomatoes, Sauteed Spinach and cheese


3 ½ cups Quinoa*
1 – 8-oz. can Italian-style diced tomatoes
¼ cup red onion, sliced into rings
1 Tbsp. minced garlic
½ tsp. Olive Oil*
10 cups (10 oz.) fresh spinach
1 Tbsp. water
3 Tbsp. freshly grated Parmesan cheese, or parmesan substitute
Fresh basil sprigs for garnish

1. Prepare quinoa according to package directions and set aside.
2. Heat tomatoes in small saucepan and set aside.
3. In large skillet over medium heat, combine onions, garlic, and oil. Stir until onions are heated and fragrant. Add spinach and water; stir until spinach is wilted and tender, but still bright green, about 2 minutes.
4. On large platter, layer quinoa, spinach mixture and tomatoes. Sprinkle with cheese or cheese substitute and garnish with basil.

Makes 6 servings.
jv

[melete.livejournal.com]

I'll have to ponder and see what I come up with for you, but this is what the Italian lady taught me the first time she sat down to teach me to cook. Romans do it to most vegetables. So take whatever you like - broccoli, greens beans, zucchini if you up for it, whatever really - and chop it up into pieces on the larger side. Chop up some garlic. Heat some oil in a pan and add the garlic. Saute that for a couple minutes. Add the veg along with some salt, pepper, lemon juice and red pepper flakes. Saute until veg is cooked but not soggy. I like my veg just sort of warm and still crispy, but you can cook as long as you like.