Just heard this on NPR. I particlularly appreciated the example of buying and eating those foods that your great-grandmother would recognize . . . not those that she wouldn't, such as gogurt (or other convenience foods).
Maybe that could be another new year's resolution . . . really stick to whole foods, whole grains -- foods that take a bit of time to make . . . . hmmm.
I started last year to downsize plate and glass sizes. THat's actually fairly inexpensive to do, if you don't mind mis-matched dishes, second-hand.
*ponders some more*
Posted by Elizabeth (Member # 5218) on :
That is fascinating! Thanks!
Posted by TomDavidson (Member # 124) on :
quote: I particlularly appreciated the example of buying and eating those foods that your great-grandmother would recognize . . . not those that she wouldn't, such as gogurt (or other convenience foods).
In my great-grandmother's era, they thought ketchup was a spice to be applied to bread and, when poured on top of a slab of butter or lard, produced an edible sandwich. I will not look to her memory for culinary advice. Posted by dkw (Member # 3264) on :
*nods*
My grandparents considered pasta a strange foreign food. I can't even imagine what they would have thought of falafel or daal or any number of very healthy dishes with origins other than in eastern Europe.
Posted by Elizabeth (Member # 5218) on :
I think Shan meant unprocessed food, food that is not recognizable as food.
Still, healthy cereals started back in grandmothers' days, and a Cheerio does not resemble an oat.
Posted by Shan (Member # 4550) on :
Yep. At least, that's what I took from the NPR snippet.
Food that is recognizable to someone with no previous experience with overprocessed convenience, prepackaged foods. Foods that don't have multi-syllabic words in the ingrediants.
Although, I do have to say the onion and mayonnaise sandwhiches (on homemade whole wheat bread, of which she ground the wheat and made the bread -- and her homemade mayonnaise and garden grown onions . . . ) MY grandmother delighted in do nothing for my culinary delight. *grin*
Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by TomDavidson:
quote: I particlularly appreciated the example of buying and eating those foods that your great-grandmother would recognize . . . not those that she wouldn't, such as gogurt (or other convenience foods).
In my great-grandmother's era, they thought ketchup was a spice to be applied to bread and, when poured on top of a slab of butter or lard, produced an edible sandwich. I will not look to her memory for culinary advice.
Mmmmmmm...
Posted by Shan (Member # 4550) on :
Y'know, I am suddenly reminded of another sandwhich my grandma and my dad loved that featured leftover meatloaf and ketchup. As a matter of fact, they also used ketchup on scrambled eggs . . .
Posted by EmpSquared (Member # 10890) on :
quote:Originally posted by Shan: Y'know, I am suddenly reminded of another sandwhich my grandma and my dad loved that featured leftover meatloaf and ketchup. As a matter of fact, they also used ketchup on scrambled eggs . . .
Both happened with my dad in our household. Heck, I used to put ketchup on eggs for a long time as well.
Posted by Tatiana (Member # 6776) on :
My great-grandmother died in her 40s. I'm not sure if emulating her habits and circumstances would be healthy. In general, I think life is far better now than it was back then.
Posted by Elizabeth (Member # 5218) on :
My dad used to eat baked bean sandwiches(cold), often with ketchup. They were not the Boston style beans, but the country beans, white and pasty, best with about 1/3 cup of salt, with bits of pork fat. Tasted MUCH better than they sound!
Posted by Elizabeth (Member # 5218) on :
I think the key to this method of losing weight is just the slowness of it. Once I decide to make a meal, I am much less interested in eating it. If there is something fast, or if it is served to me, I gobble it up.
If someone makes me healthy food, I eat it and love it. Salads someone else makes always taste so much better. I hate the salads I make, but other people love them. Food is weird, I tell you.
Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by Shan: Y'know, I am suddenly reminded of another sandwhich my grandma and my dad loved that featured leftover meatloaf and ketchup. As a matter of fact, they also used ketchup on scrambled eggs . . .
Sounds like my house.
Posted by Shan (Member # 4550) on :
I thought you might resonate with that memory! Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by Elizabeth: Once I decide to make a meal, I am much less interested in eating it. If there is something fast, or if it is served to me, I gobble it up.
And me, I like my own cooking best.
While we tend not to have much processed food in the house (other than diet soda and cold cereal), I wouldn't want to eat "grandma style". Chicken fat on everything. No spices or seasonings beyond salt and paprika "for color". Boiled chicken, boiled beef, boiled vegetables, boiled eggs. I'm not sure if there were non-boiled foods in her repertoire. That's my ma's ma. My dad's ma subsisted largely on store-bought pastry.
Posted by ketchupqueen (Member # 6877) on :
I like to be the one who cooks when I can because then I can season and prepare everything exactly the way I like it!
There are a few foods that for some reason taste better to me when someone else makes them: grilled cheese sandwiches, cinnamon biscuits, and fried chicken are the first three that come to mind.
Posted by Lyrhawn (Member # 7039) on :
quote:Originally posted by ketchupqueen:
quote:Originally posted by Shan: Y'know, I am suddenly reminded of another sandwhich my grandma and my dad loved that featured leftover meatloaf and ketchup. As a matter of fact, they also used ketchup on scrambled eggs . . .
Sounds like my house.
Despite the lack of royalty in my house, that sounds like us too.
Incidentally, to whoever said it earlier, I was under the impression that some cereals, like those whole grain cheerios or honey bunches of oats were actually pretty good for you. This year I'm going to try and eat more dishes that were grown directly from the ground, and not made from animals or byproducts, mostly for health reasons. If anyone has a direction to point me towards for easy, healthy, veggie/fruit/grain meals I can make for myself, I'd be appreciative.
Posted by ketchupqueen (Member # 6877) on :
Hummus and whole wheat pita (or other bread) with fresh fruits and veggies is delicious, nutritious, and very easy. So is "throw all the vegetables in a pot" soup with some fresh bread (or just put beans and corn or beans and squash in it.)
Posted by ketchupqueen (Member # 6877) on :
Oh, and how can I forget black beans and rice? Just throw a clove-studded, peeled onion in a pot of black beans and water, and slow cook all day (on the back of the stove or in a crock pot.) Serve with rice and salsa (fresh is best.)
Posted by Lyrhawn (Member # 7039) on :
I'm not a fan of black beans, and I'm leery of Hummus. I've only had it once, and it was a decade ago so I'd be willing to try it again, but not so much with the black beans. Still, now I'm considering some sort of whole wheat pita burrito thing with rice, salsa and some grilled veggies, that'd be good.
I'll grab some hummus and pita at the grocery store next time I'm there, I'll try anything once, or a second time if it's been a decade or longer since I've eaten it. Thanks.
Posted by Tante Shvester (Member # 8202) on :
I had Hoppin' John yesterday, for the new year. Oh, man, was it yumptious. My kid yummed it up, too.
Other veggie meals that we like are whole wheat pasta with sauce (there are many varieties of sauce), polenta with saucy beans, and vegetarian chili with cornbread on the side.
I've always been a fan of waffles with creamed spinach, but I've been unable to convince my guys at home that this is suitable fare.
My kid is happy to make a whole meal of a fruit and cheese plate.
Vegetable soup is always good, and I really like a nice thick mushroom barley soup with lima beans in it. With fresh and dried mushrooms, oh man!
You can take bread flour and water and make a stiff dough, knead it for a bit, and then place it in a basin of water, washing away the starch. You will have to change the water several times, until it is pretty much clear, and all that remains from your dough is the very very elastic gluten, which is all protein. Cut that into pieces and deep fry them, and the puff up into very appetizing looking crisp golden puffs. Then you can add them to your stir-fry as a stand-in for meat. You could saute the raw gluten, or steam it, but I find it more appetizing if you fry it first. It doesn't have too much flavor on its own, but it will readily pick up the flavors of whatever seasonings or sauce you are using. It has a nice, chewy texture, kind of like chicken. (Oh, another name for that gluten is seitan. Which sounds more exotic and appetizing than "I'm feeding my family washed-off flour".)
Cabbage and noodles with (fat free) sour cream and caraway seeds -- very nice. Eggplant baked with tomato sauce and olive oil -- oh man! Add cheese, and you're in Eggplant Parmesan territory.
Posted by Shan (Member # 4550) on :
That eggplant recipe sounds divine . . . share? *hopeful*
I had never heard about washing flour before . . . fascinating!
Posted by Tante Shvester (Member # 8202) on :
Shvester's Eggplant Parmesan
Peel a couple few eggplants and slice into 1/4" rounds.
Arrange them in a single layer on a broiler pan. I line my pan with foil and spray it with olive oil spray to keep it from sticking.
Brush or spray the top side of the eggplant with olive oil.
Broil close to the heat for about 5 minutes, or until the tops of the eggplant get brown. It is OK if some of them are very very dark brown -- it lends a pleasant smokiness.
You will have to do the broiling in batches to get them all done.
Once you've broiled all your eggplant slices (on one side only), layer them in a baking pan thusly: sauce, eggplant, cheese, sauce, eggplant, cheese, yadda yadda ya, until you run out of either eggplant or pan. Cheese is the top layer. I like basil sprinkled over the sauce, and a combination of mozzarella and Parmesan cheese.
Bake it for about 30-45 minutes at 350, or until it is all melty and bubbly. So good!
Shvester's Spanish Eggplant
Don't peel the 'plants, but slice them in 1/4" rounds. Into the baking pan they go. Anoint them generously with olive oil, and bless them with tomato sauce. Cover tightly with foil and bake slowly (250 degrees) for a long time -- a few hours -- until the eggplant is all soft and unctuous. My macrobiotic-type brother-in-law calls this the best thing he's ever eaten.
Posted by porcelain girl (Member # 1080) on :
My mom made something awesome with eggplant last night. (Well, to be fair she makes something awesome every time she cooks, and always just makes stuff up.)
She thin sliced: eggplant, sweet potato, purple onion and added: halved artichoke hearts, halved mini red and yellow peppers
Then she cooked them in a really hot, very large skillet with some olive oil, fresh ground salt and pepper, fresh parsley, fresh rosemary (which she made me pick on the dark; I felt very witchy.) Toss with black sesame seeds while in the skillet. That was my favorite part - they got so toasty and stuck to everything.
The onions barely caramelized, and the peppers got really nice roasted spots, and the sweet potatoes got completely dark brown and crispy on one side.
Then she cooked white northern beans in the leftover juice, which you could eat on the side or underneath the rest. Holy crap it was amazing.
[ January 02, 2008, 12:06 PM: Message edited by: porcelain girl ]
Posted by Uprooted (Member # 8353) on :
That sounds yummy. But what are black sesame seeds?
Posted by porcelain girl (Member # 1080) on :
They are just a different kind of sesame seed. Sesame seeds come in red, brown, black, and the ivory color. They just look cool, and are delicious. They have a different flavor than the more common white/grey seeds.
Posted by Enigmatic (Member # 7785) on :
quote:Originally posted by dkw: *nods*
My grandparents considered pasta a strange foreign food. I can't even imagine what they would have thought of falafel or daal or any number of very healthy dishes with origins other than in eastern Europe.
On the other hand, I never considered hallupsie to be food. So it goes both ways.
--Enigmatic
Posted by rivka (Member # 4859) on :
You have stumped Google, Wikipedia, and OneLook. What is hallupsie?
Posted by Uprooted (Member # 8353) on :
Haluski -- cabbage and noodles.
Posted by dkw (Member # 3264) on :
He spelled it wrong, although I wouldn't venture a guess as to the correct spelling. It's meat-and-rice balls wrapped in cabbage leaves and baked in tomato sauce.
Posted by rivka (Member # 4859) on :
Ah! Thanks.
Posted by dkw (Member # 3264) on :
Not Haluski. Totally different thing.
Posted by ketchupqueen (Member # 6877) on :
I adore eggplant parmesan, and falafel, but didn't consider either of them to be "simple"...
Posted by rivka (Member # 4859) on :
quote:Originally posted by dkw: Not Haluski. Totally different thing.
Ok.
Sounds rather like stuffed cabbage.
Posted by dkw (Member # 3264) on :
Pretty much.
Posted by rivka (Member # 4859) on :
Why wouldn't that be food?
Posted by ketchupqueen (Member # 6877) on :
I love stuffed cabbage. Posted by Enigmatic (Member # 7785) on :
quote:Originally posted by rivka: Why wouldn't that be food?
I don't know how it's done, but something in the preparation process destroys any remnant of flavor or texture the individual ingrediants had to begin with. It resulted in a big squooshy ball of yuck.
--Enigmatic
Posted by rivka (Member # 4859) on :
quote:Originally posted by ketchupqueen: I love stuffed cabbage.
Me too.
But, I think I'll skip this "oopsie" stuff. Posted by Artemisia Tridentata (Member # 8746) on :
Blood soup and Dumplings, with sugared Clabber for dessert? I think I will stick with what I have now.
Posted by Tatiana (Member # 6776) on :
This thread is making me hungry. I want to start cooking real home-cooked food. I take that back. What I really want is to start *eating* real home-cooked food. And since none of you people who love to cook are around here to make it for me, by default that means I will have to start cooking it.
So, I want recipes for stuff that's really simple and really delicious, with minimal manual prep required, and preferably only one dish made dirty. Am I dreaming? Should I be looking at the crock pot thread? Is that the answer?
Oh, and they should be low-carb if possible, and with only healthy types of fats.
By the way, I LOVE black beans. They're the most delicious thing ever. I'm totally addicted to them. I also love eggplant.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Tatiana: So, I want recipes for stuff that's really simple and really delicious, with minimal manual prep required, and preferably only one dish made dirty. Am I dreaming? Should I be looking at the crock pot thread? Is that the answer?
It's definitely a good place to start. Here's another. Posted by Uprooted (Member # 8353) on :
quote:Originally posted by dkw: Not Haluski. Totally different thing.
Oops, sorry, never heard of halupsie or whatever so that's what came to mind. Haluski is yummy, though! ;-)
Tatiana, check out this super-easy crockpot recipe that I just came across on SparkPeople: Black Bean Chicken
It's perfect for me, because I belong to a chicken co-op (the Chicken Coop, they call it) that purchases frozen boneless skinless chicken breasts and tenders from a Tyson factory every 6 weeks. I'm not great at planning ahead, and so I never seem to have thawed chicken on hand when I'm inspired to use it--but in this recipe, you just use the frozen breasts. I'll be trying it in the next few days, and I'll report back when I do. The recipe is easily halved.
Posted by ketchupqueen (Member # 6877) on :
*is scared by the use of frozen chicken in the crockpot* You're not really supposed to do that, you know...
I figure defrosting is why God gave us microwaves. Posted by Uprooted (Member # 8353) on :
Hmm, hadn't thought of that. I hate defrosting in the microwave because it's hard to do it thoroughly w/o cooking the thinner parts.
Posted by ketchupqueen (Member # 6877) on :
Well, if it's still a LITTLE frozen, it's easier to cut. And if it's going in the crockpot, it turns out okay even if it's partially cooked.
Posted by Uprooted (Member # 8353) on :
kq, do you have an authoritative source on not cooking frozen meat in the crockpot? A little googling turned up some anecdotal stuff saying that it's okay, but I realize that just because a few people didn't get food poisoning doesn't mean it's safe ;-) (One source said it doesn't reach 140 fast enough which promotes bacterial growth, but again, it was just hearsay and not from any kind of food authority.)
The manufacturer's website and literature say not to do it.
Posted by rivka (Member # 4859) on :
That's because of potential damage to the pot more than any food safety issues, AFAIK. And if the pieces are small (as opposed to a great big hunk of ice), the odds of food safety issues or temperature differences cracking the crock are both very small.
Anyway, I've been using frozen chicken pieces in mine for years without a problem. *shrug*
Posted by Liz B (Member # 8238) on :
Tatiana, our favorite easy low-carb entree is to get a fish rub for salmon, then cook it in a skillet. Wegman's has some delicious ones, although surely they're available elsewhere, too. Add a salad and a frozen veggie and you're done.
If you want to get more adventurous with the veggies, chop up some squash, red peppers, and purple onions, drizzle on a few tablespoons of olive oil, and bake until everything is yummy and soft. (or sautee, but cut the pieces smaller if you do that). As long as you don't mind MSG, McCormick's steak seasoning is GREAT on them. mmmmmmmm
We noticed how much better we felt (and how much weight we lost!) when we started shopping the edges of the supermarket, where the dairy, meats, and produce are...e.g., the whole foods.
Posted by Uprooted (Member # 8353) on :
Hmm, that recipe does call for putting the whole frozen breasts in, so it's "big hunks of ice." The one site said if you put cold food in a cold crockpot (but who preheats a crockpot?) you should be okay damage-wise. I'll have to think about this.
Liz B., I'd never thought of it that way before--shopping the edges of the supermarket! Great concept, and definitely where everything truly tasty is found.
Posted by Uprooted (Member # 8353) on :
OK, this from the crock-pot.com "Hints and Tips" section:
quote: Cooking with Frozen Foods You can cook frozen meats in your Crock-Pot® slow cooker, however it is best to use the following guidelines:
• Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware.
• Do not preheat the slow cooker.
• Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High.
Posted by ketchupqueen (Member # 6877) on :
Huh. They changed that.
Posted by Uprooted (Member # 8353) on :
Returning from my lengthy crockery tangent and back to the theme of the OP, is anyone else here a devotee of Heidi Swanson's 101 Cookbooks blog? I love her writing, photography, recipes, and cooking philosophy. She does amazing things with fresh, whole foods, often with an Eastern flair.
Posted by rivka (Member # 4859) on :
quote:Originally posted by Uprooted: Hmm, that recipe does call for putting the whole frozen breasts in, so it's "big hunks of ice."
You and I have different definitions of "big."
I meant more like an entire frozen chicken, or a whole package of frozen chicken parts that are frozen into one unbreakable mass. With those I'd be slightly concerned about "warm spots" developing -- places that stay at the good-for-bacteria-bad-for-human-health temperature range. Unless they were thoroughly stirred after the food had been cooking for a couple hours.
One of the reasons I like using frozen chicken is so it won't be overcooked at the end of the day.
Posted by ketchupqueen (Member # 6877) on :
That's why I like my crockpot that turns itself to "warm" after a pre-programmed time-- I can just set it to half an hour to an hour less on low (depending on how long I will be gone after it should have been done) and it will turn the heat down so it just finishes as I get home. Posted by porcelain girl (Member # 1080) on :
So I am cooking a chicken in a dutch oven, and the lid won't close all the way, and is sitting on the chicken, with about a half an inch away from closing.
Think it will stick to the chicken?
Posted by ketchupqueen (Member # 6877) on :
That just doesn't sound good to me.
I'd make a tent (not touching the chicken, but leaving room over it) of aluminum foil, double layers, heavy duty if you've got it, tightly sealed.
Posted by ketchupqueen (Member # 6877) on :
(Or, you know, find a bigger pot. Or cut up the chicken more.)
Posted by Launchywiggin (Member # 9116) on :
I bought more vegetables than ever at the grocery store today. Being a 23-year old male with no experience in cooking, I've always gotten easy stuff--sandwich making materials, box and frozen food. So this is a big step for me. I got peppers, onions, carrots, cucumbers, spring mix, and romaine lettuce. The plan is to make my own salad using all the ingredients, and to perhaps cook the peppers and onions for fajitas or something. I've never cooked anything before unless it went in the microwave, so this is a big step too.
I'm really hoping I can just find a nice girl who loves to cook before I invest too much more time in this. (hopefully that's not too sexist)
Posted by porcelain girl (Member # 1080) on :
quote:Originally posted by Launchywiggin: I'm really hoping I can just find a nice girl who loves to cook before I invest too much more time in this. (hopefully that's not too sexist)
Not at all. I totally plan on marrying some hot chef.
Posted by dkw (Member # 3264) on :
It's especially non-sexist if you divide the labor such that she cooks and you do the dishes.
Expecting her to cook and then do all the clean-up while you watch TV in the living room smoking a pipe and wearing your bedroom slippers (which she brought you when you walked in the door) might be a problem.
Posted by ketchupqueen (Member # 6877) on :
quote:It's especially non-sexist if you divide the labor such that she cooks and you do the dishes.
Yep.
And also maybe let her teach you how to make a few simple things so if she needs a break or is sick now and then, you know how to do it.
Posted by dkw (Member # 3264) on :
And sexism aside, guys who do dishes are very, very attractive to women who love to cook.
I suspect this is also true with the genders reversed.
Posted by ketchupqueen (Member # 6877) on :
Indeed. Posted by porcelain girl (Member # 1080) on :
Guys who do dishes are also very, very attractive to women that just can't stand doing the dishes regardless of their feelings about cooking. I just HATE them. I hate most domestic chores, actually.
Posted by steven (Member # 8099) on :
My ex truly hates doing the dishes. My own personal dish theory is "rinse it out and/or submerge it in water right after you use it". If you rinse it out thoroughly, you can re-use without serious washing. If you submerge it and keep it submerged, you can wait until later to wash it, and it won't have gotten dry/crusty/uncleanable. The big mistake is letting dishes sit for several hours before addressing them. Then a very simple job has become a not-simple job.
Men and women should have to go to cleaning/dishwashing/vacuuming/household budgeting camp or classes before getting married and/or living together, IMO.
Posted by porcelain girl (Member # 1080) on :
I definitely always rinse my dishes after using them. In my own apartment, it is the unloading that I hate the most. I've always hated putting things away, especially into places much taller than I am.
Posted by Liz B (Member # 8238) on :
My husband does all of the cooking and I do most of the dishes. It's a good division of labor.
The other part of my job is just as important: ALWAYS appreciate his cooking, and always, every single time he makes me something, even as simple as a sandwich, saying "thank you" and telling him how yummy it is. Always. Without fail.
And that, ladies and gentlemen, is how I've avoided handling raw meat for the last 10 years.
*bows*
Posted by Shan (Member # 4550) on :
My husband made a beautiful veggie curry last night while the son and I tidied the house up a bit, and then he helped with all the clean-up to boot. Is it newly wedded bliss, do you suppose? *twinkles*
The eggplant recipes look scrumptious. I can't wait to try them out.
I am going to tailor my next teen nutrition class to "Living on the Edge" when we talk about slow foods vs. fast foods . . . that oughtta snag 'em a bit. *grin*
I luvs Hatrack -- eveyone is such a fabulous wealth of ideas!
Posted by katdog42 (Member # 4773) on :
A little off-topic from where this thread has gone, but has anyone read this? It's not necessarily about eating healthy or losing weight (though those topics are touched on), but it does remind me of how this conversation started. I found it an absolutely fascinating approach to what we eat and where it comes from.
Posted by ketchupqueen (Member # 6877) on :
quote:The other part of my job is just as important: ALWAYS appreciate his cooking, and always, every single time he makes me something, even as simple as a sandwich, saying "thank you" and telling him how yummy it is. Always. Without fail.
That's part of my husband's job, too. And I do the same when I'm pregnant and he takes over some of the cooking. Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by katdog42: A little off-topic from where this thread has gone, but has anyone read this? It's not necessarily about eating healthy or losing weight (though those topics are touched on), but it does remind me of how this conversation started. I found it an absolutely fascinating approach to what we eat and where it comes from.
No, I haven't but I should.
I love Kingsolver (mostly.)
Have you read Hungry Planet? My mom has it and I find it amazing. And humbling.
Posted by katdog42 (Member # 4773) on :
"Hungry Planet" is on my short list of books that I need to read, has been for awhile, I just never seem to get there. I'm glad to hear that it's a good one.
*hurries off to order from library while thinking about it*
Posted by Uprooted (Member # 8353) on :
I made that black beans and chicken crockpot recipe I linked to on the previous page. It is delicious, but the brown rice stayed crunchy even though I cooked it forever. I think there needs to be liquid added to that recipe for the rice to absorb. But I repeat: delicious.
And for a meatless legume recipe, the latest 101 Cookbooks has a wonderful looking and sounding lentil soup posted. (Although I don't think I'll be buying saffron threads anytime soon--but I think it would be yummy and beautiful with plain yogurt)
[ January 06, 2008, 06:48 PM: Message edited by: Uprooted ]
Posted by ketchupqueen (Member # 6877) on :
I'm making veggie soup (actually it's "whatever's in the fridge and cupboards" soup with veggies, rice, and some chicken stock.)
Posted by Shan (Member # 4550) on :
We turned that delightful curry my husband made into an even more delightful curry chicken vege rice soup last night. I love reasonable ways to use leftovers.
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Why wouldn't that be food?
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