Re: Cooking NT for One? Help!

[Guest guest]

We drain the meat and veggies from the stock juice and put it in a wrap or

big romaine leaf that we use as a wrap and have it for lunch.

-- Cooking NT for One? Help!

Tonight, I am making oven beef stew (from More with Less). I can see that I

am going to need to be very diligent in my leftover-use and planning so as

not ot have any waste.

HELP! Any meal/snack ideas? I am not a BIG meal eater--mostly a grazer, if

left to myself.

..

[Guest guest]

> HELP! Any meal/snack ideas? I am not a BIG meal eater--mostly a grazer,

> if left to myself.

Batch cooking can be a life-saver. Make a meal for 2 or 4 and freeze it for

another day. Most meals and baked goods can be frozen, as can many dips and

other snack type things, if you like to freeze. You can even make up a

batch of chicken nuggets and freeze them individually, put them in a

container, then take out and bake or fry as many as you'd like at one time.

KerryAnn

www.tfrecipes.com/forum/ - Traditional Foods Menu Mailer and NEW Forum!

[Guest guest]

Since cooking healthy can definitely take some time, I almost always

have for lunch what I had for dinner the night before. I have even

been known to have leftovers for breakfast!

Cooking for one need not be depressing. I make a point of finding a

new recipe each week and giving it a try.

And most prepared meals can be frozen.

Isabel

>

> > HELP! Any meal/snack ideas? I am not a BIG meal eater--mostly a

grazer,

> > if left to myself.

>

> Batch cooking can be a life-saver. Make a meal for 2 or 4 and

freeze it for

> another day. Most meals and baked goods can be frozen, as can many

dips and

> other snack type things, if you like to freeze. You can even make

up a

> batch of chicken nuggets and freeze them individually, put them in a

> container, then take out and bake or fry as many as you'd like at

one time.

>

> KerryAnn

> www.tfrecipes.com/forum/ - Traditional Foods Menu Mailer and NEW

Forum!

>

[Guest guest]

Yes, I even freeze the sourdough bread I make - slice it first then

thaw it in the toaster and you always have fresh-tasting bread to

eat!

Soup stock freezes wonderfully and is very versatile - add vegetables

one day, grains another, spicy one time, etc.

Some seasoning combinations I especially like are - Asian - add some

powdered ginger, garlic, salt and pepper, a dash of soy sauce and a

dash of sugar. This goes well with any vegetables you'd find in

Chinese food - i.e. bok choi, onions, peppers, broccoli, carrots,

bean sprouts, etc.

Southwestern - add a dash of chipotle pepper (or any other kind), and

fry some peppers and onions in butter/lard to brown then add, along

with tomatoes, corn, and of course salt and pepper.

German - add thin slices of cabbage, tomaotes, onion, carrots, and

cooked beans (can be canned).

You can also make pilaf with stock - add rice and lentils with

carrots, celery, and onion and cook until liquid is absorbed (I do 2

cups of stock for half cup of rice and half cup of lentils). You can

do it with just salt and plenty of pepper or make it more Indian by

adding some cumin, cinnamon, garlic, hot pepper, cloves, and ginger.

When I was single I used to eat this almost every day. It's very

satisfying.

Or Kashi - toast any grain until it is starting to brown, then add

the stock along with diced onion, carrot, and any other vegetable

that sounds good. Cook until grain is tender and stock is absorbed,

the amount of time depends on the grain you use. Add salt and pepper.

Another thing is quinoa with a salad. Quinoa is a delicious grain,

especially when liberally salted and buttered, and cooks up very

quickly. I find the fewer people I cook for, the less time I want to

spend cooking.

I hope this helps!

> >

> > > HELP! Any meal/snack ideas? I am not a BIG meal eater--mostly

a

> grazer,

> > > if left to myself.

> >

> > Batch cooking can be a life-saver. Make a meal for 2 or 4 and

> freeze it for

> > another day. Most meals and baked goods can be frozen, as can

many

> dips and

> > other snack type things, if you like to freeze. You can even

make

> up a

> > batch of chicken nuggets and freeze them individually, put them

in a

> > container, then take out and bake or fry as many as you'd like at

> one time.

> >

> > KerryAnn

> > www.tfrecipes.com/forum/ - Traditional Foods Menu Mailer and NEW

> Forum!

> >

>

[Guest guest]

Kerry Ann mentioned dips and I want to second them. You can make

extraordinarily healthy dips out of so many things. I have a great list

in one of Mollie Katzen's cookbooks- she is definitely not a traditional

foods cook, but her recipes are creative and fairly easy to adapt. I can

look some up later, the kids are wild now.

desh

[Guest guest]

> Another thing is quinoa with a salad. Quinoa is a delicious grain,

> especially when liberally salted and buttered, and cooks up very

> quickly. I find the fewer people I cook for, the less time I want to

> spend cooking.

>

Quinoa needs to be soaked. I've read it needs to be soaked & rinsed. I don't

understand

what you mean about " cooks up very quickly, " unless you mean after soaking, it

cooks

quickly. I add the warmth & acidity to my soak.

Gray, Chandler, AZ

[Guest guest]

Put on some music or audio book - do what you have to do to make food prep fun

Breakfast: I eat a meaty one - eggs & maybe bacon cook up in a cast iron skillet

for 1 just

fine. I don't clean my cast iron - I just get the foot bits out & wipe it out

with a paper

towel before the next use (if I bother to do that). Porridges can be cooked in

larger

amounts & you can fry up the leftovers. Or eat dinner or lunch leftovers for

breakfast.

If you can tolerate raw fruits & veggies, graze on those. Wash & prep on the

weekends for

the week if you find yourself too busy during the week to do so...then they're

ready to eat

or cook.

Cured salmon (gravlox) can be a time-saver. It takes a few weeks to cure, but

it'll last a

while.

Crispy nuts & cheese are my staples.

I have a little thermos jar (stainless steel inside, except the lid) to take my

hot lunch for

one to work. I take a little tub of raw food(s), like fermented beets, with it.

Grow herbs in pots. This is an easy way to add variety.

Anyway, I'm in a household of two...take it with a grain of salt

Gray, Chandler, AZ

>

> I have just gone from a household of two to a household of one. Cooking for

two was

difficult...I can see cooking for one as depressing.

[Guest guest]

I don't know if the ones I buy are pre-rinsed or what, but I only

soak it for 5 - 10 minutes and it never tastes soapy (you soak it to

remove the saponins they are coated with). I've read there are

different colors of it, and the white has the least amount of

saponins. After rinsing I bring it to a boil, simmer for 5 min, turn

off the heat and let the residual heat finish cooking it - with the

lid on.

--- In , " " <heather_wapf@...>

wrote:

>

> --- In , " haecklers " <haecklers@>

wrote:

>

> > Another thing is quinoa with a salad. Quinoa is a delicious

grain,

> > especially when liberally salted and buttered, and cooks up very

> > quickly. I find the fewer people I cook for, the less time I

want to

> > spend cooking.

> >

>

> Quinoa needs to be soaked. I've read it needs to be soaked &

rinsed. I don't understand

> what you mean about " cooks up very quickly, " unless you mean after

soaking, it cooks

> quickly. I add the warmth & acidity to my soak.

>

> Gray, Chandler, AZ

>