What are you cooking?
Gnawcraft
Posts: 772 Member
(skip first paragraph if you like!)
Hi everyone! I'm coming to the end of my first week on MFP and am really looking forwards to moving forwards. I feel like this first week has eased me into the idea of weight management. Due to the fact I'd already done my grocery shopping for the week and couldn't afford to just chuck it out, my week did begin with some seemingly odd choices for someone counting calories! But I'm about to do my grocery shopping for my second week and this is my starting point for healthier shopping! So, I was wondering...
(gogo, read this bit!)
What are you guys cooking? I'd love some new recipe ideas from my fellow 100+ pals.
Hi everyone! I'm coming to the end of my first week on MFP and am really looking forwards to moving forwards. I feel like this first week has eased me into the idea of weight management. Due to the fact I'd already done my grocery shopping for the week and couldn't afford to just chuck it out, my week did begin with some seemingly odd choices for someone counting calories! But I'm about to do my grocery shopping for my second week and this is my starting point for healthier shopping! So, I was wondering...
(gogo, read this bit!)
What are you guys cooking? I'd love some new recipe ideas from my fellow 100+ pals.
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Replies
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I am a fiend for Asian food. China, India, Vietnam, Thailand, Malaysia, whatever you got.
The problem is that most (okay, not all, but most) restaurants tend to dump in the salt and fat.
This curried chickpea recipe tries to cut down on bad stuff.
Ingredients:
1 cup of dry chickpeas soaked overnight in water, then washed and drained.
2 black tea bags
1 medium onion (finely chopped--no no--finer than that...)
1 cube of fresh ginger about 3 cm on a side chopped even finer than the onions
2-3 cloves of garlic (chopped and combined into a paste with the ginger)
2 Roma tomatoes (smashed and pureed--food processor is good for this)
2 teaspoons of whole cumin seed
2-3 teaspoons of ground cumin
2 teaspoons of ground coriander
1-3 teaspoons of hot chili powder (depending on how hot you like your curry--if you are mad, feel free to add more, but I won't be joining you for supper)
1 teaspoon of amchur powder (dried mango)
1/2 tablespoon of cooking oil (anything but Olive oil should do.)
1 teaspoon of aradana (pomegranate seeds) finely ground (they tend to clump in the package and need smashing)
1-2 teaspoons of garam masala
salt to taste
Throw the chickpeas into a pressure cooker, along with the teabags and a little bit of salt. (1/4 teaspoon is probably PLENTY) Let them do their thing while you make the curry sauce base. Take your time. It's hard to overcook the chickpeas for this recipe, but you DON'T want them undercooked.
heat the oil in a large pan (medium heat)
add the whole cumin seeds and stir until the seeds start to pop a little
add the onions and fry them up until clear and soft
add the paste you made from the ginger and garlic and keep stirring for a couple more minutes until the paste starts to blend with the onions.
add the rest of the spices, except for the garam masala, lower the heat slightly and keep stirring and blending your ingredients.
add the tomato goop and blend everything together into a wonderful reddy brown paste.
The chickpeas will take about an hour in a pressure cooker on moderate heat. (Actual results may vary) When they are done, release the pressure, retrieve and throw out the tea bags.
Drain the chick peas. They should be soft to the touch. Save a cup or two of the channa (cooking) water.
Mix the chick peas into your curry paste and let simmer low for another 20 minutes or so. Stirring occasionally. You may use the channa water to change the consistency of the final dish. More liquid, the more soupy your final product will be.
I like mine quite dry and rarely use more than half a cup of channa water on the finish.
The last step is to sprinkle your finished chickpeas with garam masala.
makes four 1/4 cup portions.
Note...this dish reheats magnificently. In fact, the cooked recipe will benefit from a night in the fridge before being reheated. The spice flavors blend and enhance. And they also get hotter. (You can mitigate this by sprinkling your portions with a lemon juice before refrigerating)
I find a quarter cup of this dish to be VERY filling and satisfying. It sticks to the ribs as they say. Works as a meal staple or as a snack.0 -
Mmm I love chickpeas, this sounds delicious! Thanks for the post
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What else do you like to eat that could be potentially beneficial--other than our beloved potato?
By the way--if you want to "meal up" the chickpeas--mix in 50 g of cubed boiled tatey into each portion before you refrigerate--they soak up the curry and add that starchy texture (ticking the craving box) without being a massive plate of chips and tomato sauce.
Can you think of any other base veggies you like that recopies can be suggested around?
If you are even a little bit lazy, like me, then you might benefit from keeping a variety of measured, mix and match portions of things you like in the fridge. Sort of like home made ready-meals.
It takes a little planning, and usually a couple of extended cooking sessions to lay in the next few days supplies. BUT if you supplement this strategy with a bit of fresh fruit and salad--especially if you can play hunter-gatherer, and walk to the store on a daily basis to get them--and drink your RDA of water and you will be GOLDEN!
OFF TOPIC
BTW how far south are you? Although I was born in Canada, a Great White North, my family is from The North.
How North? My family was so North they were suspicious of southerners from Carlisle, let alone That London; a Cumbrian market town called Brampton.0 -
Thanks for another awsome response!
Now let's see, the first things that come to mind that are healthy that I actually enjoy are carrots, broccoli, chicken and beans of any variety. If I can make a presentable looking chickpea curry I'll take a picture! I do love the idea of cooking batches of food ahead of time that I can reheat over the next few days. This week I'll be doing a Turkish lentil soup (I lived in Turkey for a year and LOVE this soup!) and a vegetable soup. They can last plenty of time in the fridge for lots of lunches! I am actually discovering my inner organisation freak and thoroughly enjoying getting the whole week planned in advance heh.
As for my whereabouts I'm from Surrey - thus far the best way to describe it to people from other countries has been by pointing out that it's a 20 minute train into central London and it's where Harry Potter comes from :P0 -
Now let's see, the first things that come to mind that are healthy that I actually enjoy are carrots, broccoli, chicken and beans of any variety.
Well...you know...that basic curry base from the first recipe will work with most everything on your list. Blanch and then steam your veggies to the point of a little under cooked and then mix 'em into the curry--cook for a few more minutes then either divide up and store to let the flavors blend or just serve it up!
Plus there are a million and one low fat/low salt curry variations especially for beans and lentils.
Oh...and I know Surrey. Not well, but I can probably do your regional accent--okay, it's more of a lame Bill Nighy impression, but your region's accent is kind of generic.0 -
Thanks for the tips!
And yeah you're right we're the generic 'posh' southern accent. I do love Bill Nighy haha.0 -
I came across this recipe and it seemed too easy to make and yummy... I input it into the database and only has 201 calories/serving.. SCORE! Here is the link to the recipe: http://recipetipster.com/crock-pot-chicken-teriyaki-recipe/0
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Neat. But I don't have a slow cooker. Still...low and slow is THE way to cook bird. Any bird. Looks numerific!
Is there a difference between a slow cooker and a crock pot? (I don't have a crock pot either)0 -
I don't have a slow cooker either and keep finding recipes for them! D'oh0
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Boot sale bargain hunt time!0
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a crock pot and a slow cooker is the same thing, crock pot is the brand. I don't have a slow cooker and I posted on my FB that I NEEDED to buy one. lol Which I have to find one soon bc there are so many yummy things you can make in one and don't even have to worry about actually cooking.
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Great thread! Definitely get your slow cooker / crockpot at a Thrift Store...they always have tons to choose from around here! I have 3!
So, in the spirit of discussing slow cooker meals, how about this one?!
Chicken "Chili"
2 Chicken Breasts
1 c. Salsa
1 pkt. Taco Seasoning
1 can Fat Free Cream of Mushroom
1 can Black Beans
1 can Ranch Beans
1/2 c. Water
Put it all in a slow crooker; cook on low all day (6 - 8 hours). Shred chicken (it will fall apart). Viola! You can eat plain in a bowl, with tortillas, in a pita, on polenta, over rice...possibilities are endless. Less than 200 calories per serving! And for your parents out there, the kids love it too!0 -
THAT sounds uberyummy too!
Fine...tomorrow I go thrift shopping for a slow cooker.
cc11395--THREE? Do you use them in rotation, or do you usually have a pot of something on a long term simmer.
The woman who taught me my chickpea recipe (25 years ago!) always kept a slow cooker full of same on the counter...a fact which is completely irrelevant and not pertinent to anything--sorry. I drift sometimes.0 -
I've decided to go ahead and treat myself to the cheapest one I could find with decent reviews on Amazon. Just under £10, not too shabby! Now I definitely welcome more slow cooker recipes If I can work out how to attach pictures to post I'll try and get some pics up of successful cooking attempts I have (maybe the unsuccessful too for lulz) 0
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I too purchased a 4 qt slow cooker for $15.92 at Walmart, AND bc of my FB post my father-in-law purchased 7 qt one online and is having it sent to my house.
OMG 2 slow cookers in one day, how FABULOUS!!! Btw, the chicken chili sounds DELISH!!!! 0 -
This: http://chocolate-broccoli.com/2012/09/slow-cooker-overnight-cinnamon-apple-oatmeal.html
is what I am making in my crock pot for breakfast tomorrow. YUM!!!! :bigsmile:0 -
Seems that we have a theme for slow cookers now - yahoodles!
@m23prime - I do always have something on the go in my crockpots! For breakfast I am usually cooking for my family on the run (oatmeal, coffee cake, fruit compote, applesauce...). The nice part about additional pots is that I leave before everyone else, so breakfast is ready for everyone when they get up. Meanwhile, I can have the chicken marinating in the pot in the fridge and hook it up in the morning as I head out the door! During the winter, I like to have a pot of apple cider or hot cocoa going too for a warm pick me up!
@Grawcraft - I am excited to see what you come up with! Pics would be awesome!!
@BoricuaMami57 - Wow, 2 crockpots is awesome!! Use the small one to get your breakfast going at night and the larger to prep for your dinner to put on in the morning. One pot healthy meals are SO much more delicious slow cooked - brings out all the flavor!0 -
cc11395 you seem like a pro, I'm going to have to get some recipes from you. 0
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I have a question about slow cookers - I often find recipes for 4 or more but I cook for two. If I halve the ingredients do I keep the same cooking time or should I cook for less time too? Thanks!0
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I have NO idea. lol I'm new to this world of slow cooking. I would google "slow cooker recipes for two" and see what I come up with. Good luck! 0
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This: http://chocolate-broccoli.com/2012/09/slow-cooker-overnight-cinnamon-apple-oatmeal.html
is what I am making in my crock pot for breakfast tomorrow. YUM!!!! :bigsmile:
Oh, wish I would have seen this yesterday. Did you buy Slow Cooker liners? Cleaning overcooked oatmeal from the pot is NOT fun...
I used to cook Oatmeal with peaches and other types. I found that cooking for more than 4 hours was too much time for how I like my oatmeal. (This by the way was for Steel Cut Oats. Regular Oatmeal would be even less cooking time.)
If you do want to pursue this, any type of berries or most tree fruits that you like work very well. Apples of course cook slower than peaches, so adding berries or peaches after cooking is well started is recommended. You might add some when you start to fully break down and spread that wonderful flavor through the oatmeal, but I like chunks of fruit with my oatmeal.
Enjoy those slow cookers!0 -
I have a question about slow cookers - I often find recipes for 4 or more but I cook for two. If I halve the ingredients do I keep the same cooking time or should I cook for less time too? Thanks!
You have a couple options:
1. Don't cut the recipe. Most slow cooked meals can be frozen for later!
2. Cut the recipe but add more liquid. The slow cooker releases the juices/moisture, if you don't have enough in the pot, you will have a dry/burnt meal.
3. Cut the recipe and reduce the time by 25%. Generally, especially if you are cooking meats, you don't want to reduce the cooking time because you risk that it won't cook thoroughly.0 -
Since so many of the replies have to do with slow cookers, I'll start there. My recipes tend not to be precise measurements, because it depends what I'm in the mood for, and bear in mind I'm a vegetarian (but my omnivorous friends love this recipe and have insisted there's meat in it ):
bottom layer: 3 tomatos, diced,
dice each a red pepper, yellow pepper & Green pepper, plus zucchini squash, 1/2 acorn squash, calabaza squash, 1/2 egg plant. 1 tsp olive oil, 1 packet of low-sodium ranch dressing powder, or zesty italian dressing powder, crushed red pepper.
Plug crock pot in. Set to "low." Go to bed. In the morning there is delicious, HEALTHY ratatouille waiting for you.
I don't do onions but feel free to throw them in also. Just don't serve it to me if you do, pls.
Right now I'm making a vegetable lasagna with whole wheat noodles using "light" spaghetti sauce (because I'm too lazy to make my own at the moment), frozen spinach, mushrooms and zucchini. For the cheese layer I am using lowfat cottage cheese (hate ricotta---texture issue), egg whites and again the lazy italian dressing powder.
Wow. I just realized what a lazy cook I am. Meh. My friends &I love it.0 -
dward59: no, I did not use the liners, or spray. For that reason 5 long soapy soacks and like 4 hours later I was STILL scraping oatmeal off of the crock pot. :grumble: I wanted to avoid using the liners so that nothing would leak into my food, but I also didn't want to "spray" the pot bc that has unhealthy stuff that also will be consumed. :sick: I'm thinking next time I'll use the yogurt "butter" on the sides and just take the extra cals :mad: . Btw, I also used steel cut oatmeal and it was DELISH!!! :bigsmile: I'm looking forward to it again. If you have any more crock pot breakfast ideas please send them to me. 0
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For the grillers out there (and in honor of NFL football tonight) - here's a great veggie idea!
Chop zucchini, tomatoes, snap peas and put in tin foil. Season with garlic, pepper and basil and wrap loosely. Throw it on the grill while you are cooking your meats (for about 15 minutes). Delish!!!
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Here's the recipe for pork chile verde, enjoy 3lbs pork loin cut into 1 inch chunks. 2Tbs vegetable oil. 1 large onion chopped. 3 cloves garlic, minced. 1Tbs sea salt. fresh ground pepper to taste. 1Tbs ground cumin. 5 cups chicken broth. 4 fresh poblano peppers, seeded and chopped. 3 fresh jalepeno peppers, seeded and chopped. 1 yellow bell pepper, seeded and chopped. 1 and a 1/2 lbs fresh tomatillos, husks removed. 1 bunch cilantro leaves, coarsely chopped. In a large stock pot, over high heat, sear the pork in the oil until golden brown. Remove pork from pot and set aside.Cook onion and garlic in remaining oil with salt and pepper until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. Stir in poblanos, jalepenos, and bell pepper. Puree tomatillos and cilantro in a blender and add them to the pot. cook an additional 45min, then done! serve with fresh tortillas or tortilla chips Makes a lot!!! Enjoy 0
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Here's another one of my favorite recipes! Hope you enjoy
Kung pao chicken
2lbs chicken breast cut into chunks
4Tbs dry white wine, divided
4Tbs soy sauce, divided
2Tbs sesame oil, divided
1-2 Tbs sambal olek (chile paste)
1Tbs distilled white vinegar
2tsp brown sugar
6 green onions chopped
3Tbs chopped garlic
1 8oz can water chestnuts
6oz chopped peanuts with no salt
1 zuchini chopped
1 large red bell pepper chopped
1 large yellow onion chopped
To marinade chicken: Combine 2Tbs white wine, 2Tbs soy sauce, and 1Tbs oil. Toss the chicken in the marinade and let set for 30 min.
To make sauce: In a small bowl combine remaining white wine, soy sauce, and sesame oil. Then add chile paste, vinegar, sugar, garlic, green onion, water chestnuts, and peanuts, mix together well. In a medium skillet, heat sauce slowly until aromatic, about 10mins.
Meanwhile, remove chicken from marinade and saute in a large skillet until chicken is cooked through and juices run clear. Add the bell pepper, yellow onion, and zuchini and saute another minute or two over high heat. Add sauce and cook for another 5 min over medium heat. Then done! Serve with rice 0 -
Mia - you are a girl after my own heart! Your recipes look wonderful! Having my amazing 12 year old cook make the Kung Pao this weekend!
CC0 -
That really DOES sound good! Going on my list for next week too hehe!0
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I have this fantastic soup recipe that i got out of a magazine a while back.the first time i made it I thought i would make a big pot for myself (eat some and refrigerate or freeze for later) and i would make the boys pasta and they could just put a little of the soup on the pasta (its tomato based) They ate the whole pot!!! It was like they couldn't get enough! It was sooo good!!! Now i make it all the time! I just don't tell them its a "diet/Healthy" recipe!
Here is a link to the recipe. (im making it tonight)
http://www.justapinch.com/recipes/main-course/chicken/slimming-vegetable-soup.html0
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