Topic: RE: what's for dinner fora
Ks !KansasxqvM started this discussion 12 years ago #38,305
I eat the same basic meal every night of the week. Most nights I cook it Asian style, but a few nights a month I'll cook it Italian style. The only real variables are the vegetables, if something is on sale it goes in my dinner. By doing this I've managed to get my food budget down to somewhere in the range of $30 per week. I also eat very healthy and enjoy my dinner every time. You'd think a person would get sick of the same food, but I've been eating this way for about two years and I have no complaints. I used to cook this in a pan every night, but then I started using a crock pot and never looked back. Asian style starts off with 3 cups water, 3 teaspoons of Knorr brand powdered chicken bouillon, a teaspoon or so of crushed red pepper and 1/2 a boneless, skinless chicken breast.
It looks gross at this point.
dw !jdTkvovFCQ joined in and replied with this 12 years ago, 1 minute later[^] [v] #512,349
I thought that was a picture of space.
Ks !KansasxqvM (OP) replied with this 12 years ago, 4 minutes later, 6 minutes after the original post[^] [v] #512,351
Next I add some green beans, carrots, onions, jalapenos, and maybe a few slices of celery.Ks !KansasxqvM (OP) double-posted this 12 years ago, 1 minute later, 8 minutes after the original post[^] [v] #512,352
Then I top all that with 1/4 a head of cabbage and about a teaspoon of sesame oil.Ks !KansasxqvM (OP) triple-posted this 12 years ago, 7 minutes later, 15 minutes after the original post[^] [v] #512,353
About 30 minutes before it's done I add a few tablespoons of soy sauce. If you add it too early it just makes it bland. And voila! After 4-5 hours in the crockpot I have two large bowls of delicious and healthy soup. For the Italian version I use some tomatoes, Italian seasoning, garlic, and olive oil, I leave out the jalapenos, red pepper and soy sauce.
Anonymous C joined in and replied with this 12 years ago, 1 hour later, 1 hour after the original post[^] [v] #512,355
squeegee joined in and replied with this 12 years ago, 26 minutes later, 1 hour after the original post[^] [v] #512,357
i love cooking with cabbage.
Syntax joined in and replied with this 12 years ago, 29 minutes later, 2 hours after the original post[^] [v] #512,359
KsMaking this reply fast work a byttch
Knorr lists chicken as 9th ingredient - Better then Bouillon has chicken + juices as #1 - I get mine from Smart & Final for about $6.50 jar - it says 32 servings - comes in a variety low salt - kosher etc and can be ordered on line - Looked quick on web and yikes Walmart sells/ships but price must be error as beyond impossible costly - web shows approx $4.50 to $9 for the same jar - This is what I use.
On mountain climbing trips I have used Knorr and with luck I find wild onions and carry olive oil and Knorr a bit of sugar and Julia Child's onion soup recipe on back of my business card and make a world class dinner, so Knorr certainly can be ok as a soup base - Just think you might give the jar a try and be in for a treat - also expense wise might be less costly and I think the Knorr bought in jars powder form might also save you some money.
Couple of suggestions. Carrots - do as you do and next time cooking 2/3 as you do and then last 30 mins or so in crock pot add the rest - brighter color and texture may or may not make you very happy- Try and see that with a couple of the veggies. Green beans end up ugly over cooked and can be bright green if added last 10 minutes and the texture you may like?
Cabbage the same - You used to do it stir fry and betting you ended up with some crispy texture - different mouth feel and more vitamins with less cooking. Try a bit of the cabbage washed and tossed in after you pull soup from the pot - Lots of Asian dishes never cook the cabbage - its shredded and added on top for crunch and a fresh flavor - I love cabbage cooked and fresh so give the mix a test.
One last thing - Bet you wood enjoy that chicken breast more if you took a few minutes to pan brown it on each side for say 3 mins per side - more clean up YES - For a treat once in a while give it a try. Browning the meat produces sugars at the surface and texture/mouthfeel/
ps: the no msg is total bs re a legal loophole - Me no worry about msg - others do and the powder stuff has it anyway AND there are other jar brands of the Bullion Goop. I have compared a few and settled on the one I recommend. and now
ZOOOOOOooooooooooooooooooooooooooooooooooooMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm---------------------------------------------------->
Ks !KansasxqvM (OP) replied with this 12 years ago, 22 minutes later, 2 hours after the original post[^] [v] #512,360
@previous (Syntax)I'll give that bouillon a try, I like to change things up a bit from time to time. I forgot to mention the green beans I use are frozen straight from the garden so they need a long cook time, they do get a little overdone but better overdone than chewy. I like a soft cabbage, but I'll try adding the carrots a little later in the cook. Browning the chicken is a great idea! I don't know why I never considered that.
Ks !KansasxqvM (OP) double-posted this 12 years ago, 2 hours later, 5 hours after the original post[^] [v] #512,365
> stupid Asian soupSyntax replied with this 12 years ago, 2 hours later, 7 hours after the original post[^] [v] #512,383
@512,360 (Ks !KansasxqvM)
> crispy texture - different mouth feel and more vitamins with less cooking.
That statement I made carte blanche, was dumb and I cut myself off so as to keep the reply shorter AND because to add to it meant a review of several veggies cooked vs raw and work has been beyond reasonable re hiring quality engineers to off load work to but its the baby sitting while I get them up to speed.
Cooking vs raw or not cooked a lot - complex shit to learn per each veggy. Quick review says Raw cabbage has a lot of Vit C which over cooking destroys which is true for veggies that have Vit C in sig amounts. BUT take Cabbage. Its famous anti cancer properties require some cooking which just turns it soft but over cook it a bit and you lose all the Anti Cancer benes
:"In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits.
New research shows that steaming is a better cooking method than microwaving if you want to maximize the health benefits of glucosinolates found in cabbage. That's because two minutes of microwaving destroys the same amount of myrosinase enzymes as seven minutes of steaming, and you need those myrosinase enzymes to help convert cabbage's glucosinolates into cancer-preventive compounds."
Shit gets complicated further because Veggies best for keeping Cholesterol low often have a different set of guidelines. I keep it simple - A mix of each like raw in salads and cooked but not to much in dinners but of course my method of adding some of the carrots toward the end give me the best of both worlds
You can skim this and it makes a great read
http://www.scientificamerican.com/article/raw-veggies-are-healthier/ The url title is very misleading!
Tomatoes for the Anti Cancer benefits need a LOT of cooking to break down the cell walls. And of course you lose Vit C. Then it gets tricky
> crispy texture - different mouth feel and more vitamins with less cooking.
That statement I made carte blanche, was dumb and I cut myself off so as to keep the reply shorter AND because to add to it meant a review of several veggies cooked vs raw and work has been beyond reasonable re hiring quality engineers to off load work to but its the baby sitting while I get them up to speed.
Cooking vs raw or not cooked a lot - complex shit to learn per each veggy. Quick review says Raw cabbage has a lot of Vit C which over cooking destroys which is true for veggies that have Vit C in sig amounts. BUT take Cabbage. Its famous anti cancer properties require some cooking which just turns it soft but over cook it a bit and you lose all the Anti Cancer benes
:"In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits—long-cooked cabbage failed to demonstrate measurable benefits.
New research shows that steaming is a better cooking method than microwaving if you want to maximize the health benefits of glucosinolates found in cabbage. That's because two minutes of microwaving destroys the same amount of myrosinase enzymes as seven minutes of steaming, and you need those myrosinase enzymes to help convert cabbage's glucosinolates into cancer-preventive compounds."
Shit gets complicated further because Veggies best for keeping Cholesterol low often have a different set of guidelines. I keep it simple - A mix of each like raw in salads and cooked but not to much in dinners but of course my method of adding some of the carrots toward the end give me the best of both worlds
You can skim this and it makes a great read
http://www.scientificamerican.com/article/raw-veggies-are-healthier/ The url title is very misleading!
Tomatoes for the Anti Cancer benefits need a LOT of cooking to break down the cell walls. And of course you lose Vit C. Then it gets tricky
Anonymous F joined in and replied with this 12 years ago, 2 hours later, 10 hours after the original post[^] [v] #512,395
Every night for two years? wtf dude...
Syntax replied with this 12 years ago, 22 minutes later, 10 hours after the original post[^] [v] #512,397
@previous (F)
NASA buddy of mine who currently makes 5X Yr over what he made at NASA still eats the same bowl of basic Ramen from package. Few years ago I took him to a Japanese restaruant which serves up the real deal. Real Ramen is nothing like the instant. He shed tears while eating. However he still every day prepares the instant version. At least now he adds fresh veggies and usually some diced green onions.
Millions of University students survive on simple one dish meals. Low budget - Many do the steak and potatoes with minor variations of veggy.
Could tell you what they serve at San Quentin - they even have fake veggies made with TVP
NASA buddy of mine who currently makes 5X Yr over what he made at NASA still eats the same bowl of basic Ramen from package. Few years ago I took him to a Japanese restaruant which serves up the real deal. Real Ramen is nothing like the instant. He shed tears while eating. However he still every day prepares the instant version. At least now he adds fresh veggies and usually some diced green onions.
Millions of University students survive on simple one dish meals. Low budget - Many do the steak and potatoes with minor variations of veggy.
Could tell you what they serve at San Quentin - they even have fake veggies made with TVP
(Edited 39 seconds later.)
Anonymous F replied with this 12 years ago, 16 minutes later, 10 hours after the original post[^] [v] #512,402
Syntax replied with this 12 years ago, 52 minutes later, 11 hours after the original post[^] [v] #512,410
Ks !KansasxqvM (OP) replied with this 12 years ago, 8 hours later, 20 hours after the original post[^] [v] #512,429
@512,395 (F)
When you workout managing your diet is one of the most important thing you need to do. When I started I ate a variety of meals, but micromanaging everything was a nightmare. I didn't make a decision to eat the same meals every day it just happened slowly over time. Changing the vegetables or meat changes the flavor quite a bit and I eat a lot healthier than probably 99% of meat eaters, so it's all good.
When you workout managing your diet is one of the most important thing you need to do. When I started I ate a variety of meals, but micromanaging everything was a nightmare. I didn't make a decision to eat the same meals every day it just happened slowly over time. Changing the vegetables or meat changes the flavor quite a bit and I eat a lot healthier than probably 99% of meat eaters, so it's all good.
Anonymous F replied with this 12 years ago, 6 minutes later, 20 hours after the original post[^] [v] #512,431
Ks !KansasxqvM (OP) replied with this 12 years ago, 6 minutes later, 20 hours after the original post[^] [v] #512,433
Anonymous G joined in and replied with this 12 years ago, 1 hour later, 22 hours after the original post[^] [v] #512,437
Anonymous G double-posted this 12 years ago, 2 minutes later, 22 hours after the original post[^] [v] #512,438
@512,397 (Syntax)
yeah you totally know what all those college kids are up to these days Woth there cup noodles
yeah you totally know what all those college kids are up to these days Woth there cup noodles
Syntax replied with this 12 years ago, 18 minutes later, 22 hours after the original post[^] [v] #512,442
@512,429 (Ks !KansasxqvM)
My dinners are totally based on Cholesterol 101. Males on my dads side. Grandfather Father Uncle cousins all under the knife for slice & dice. On a whim almost a century ago I read in newspaper Santa Monica Hospital was doing extensive Cholesterol tests as a research program with UCLA. So long ago Cary Grant was alive and in that hospital at that time. I get tested and wait and they re-test me a couple of times and start running other tests. Then sonic tests of my arteries -Carotid Artery so blocked they sat me down and started talking about the deal I was about to get re private room that evening and operation next morning nor were they kidding. Had to sign lots of papers to even get out of hospital. Hit UCLA Med library - 6 weeks later had a full plan on paper and my diet and exercise are totally geared to micromanaging my health.
Love the diet I have come up with and when out for dinner I still only use butter on bread if its world class bread and butter. I buy nothing without reading the labels.
Ks I said back when r04r was going crazy trying to solve the abuse of threads - I put myself on vacation - still lurked and wanted to reply and even when I hit the 11th day away, I still said NOT until I have something to contribute worth contributing. Nutrition - cooking Health - Your topic got me fingers back on MC.
> eat a lot healthier than probably 99% of meat eaters, so it's all good.
Sure is. I need extrema variety, so my diet differs but its still some serious grains fruit veggies Fish and BEEF lean PORK Lamb on occasion.
Tonight's dinner breaks the law - guests coming over and in minutes I am off to buy one honking huge Rib Roast. Will be the bad kind with marbling but I will lay my chunk on top of garlic bread. Let that bread sop up juices with a nice Mushroom onion brandy BUTTER sauce - Except its a Molly McButter type of substitute made with all natural stuff. Veggies for me more on the higher fiber then normal to help keep that meat from jamming up my pipes and b4 I eat anything 2nite I am chewing up some Mega Strength Beta Sitosterol caps. Its supposed to fool my blood stream and block the mass of fat from meat messing with my bad gene pipes.
Red wine for dinner 2nite will almost be as old as me - back up bottles cause on occasion I open old and old goes down the drain. So thanks for the topic. Came in from Surfing and breakfast is Oat Bran with black/golden raisins peaches n pears - 4 of 7 breakfasts a week are exactly that Enough so its no need for lunch 4 days a week. One day is Pinto beans and corn tortillas and weekends are eggs - Reminds me I need to find Derpy gal to discuss advances on how to quick Microwave eggs - Ever since she brought it up I have advanced that art to purrrfection - I think Kordan has her tied up again.
My dinners are totally based on Cholesterol 101. Males on my dads side. Grandfather Father Uncle cousins all under the knife for slice & dice. On a whim almost a century ago I read in newspaper Santa Monica Hospital was doing extensive Cholesterol tests as a research program with UCLA. So long ago Cary Grant was alive and in that hospital at that time. I get tested and wait and they re-test me a couple of times and start running other tests. Then sonic tests of my arteries -Carotid Artery so blocked they sat me down and started talking about the deal I was about to get re private room that evening and operation next morning nor were they kidding. Had to sign lots of papers to even get out of hospital. Hit UCLA Med library - 6 weeks later had a full plan on paper and my diet and exercise are totally geared to micromanaging my health.
Love the diet I have come up with and when out for dinner I still only use butter on bread if its world class bread and butter. I buy nothing without reading the labels.
Ks I said back when r04r was going crazy trying to solve the abuse of threads - I put myself on vacation - still lurked and wanted to reply and even when I hit the 11th day away, I still said NOT until I have something to contribute worth contributing. Nutrition - cooking Health - Your topic got me fingers back on MC.
> eat a lot healthier than probably 99% of meat eaters, so it's all good.
Sure is. I need extrema variety, so my diet differs but its still some serious grains fruit veggies Fish and BEEF lean PORK Lamb on occasion.
Tonight's dinner breaks the law - guests coming over and in minutes I am off to buy one honking huge Rib Roast. Will be the bad kind with marbling but I will lay my chunk on top of garlic bread. Let that bread sop up juices with a nice Mushroom onion brandy BUTTER sauce - Except its a Molly McButter type of substitute made with all natural stuff. Veggies for me more on the higher fiber then normal to help keep that meat from jamming up my pipes and b4 I eat anything 2nite I am chewing up some Mega Strength Beta Sitosterol caps. Its supposed to fool my blood stream and block the mass of fat from meat messing with my bad gene pipes.
Red wine for dinner 2nite will almost be as old as me - back up bottles cause on occasion I open old and old goes down the drain. So thanks for the topic. Came in from Surfing and breakfast is Oat Bran with black/golden raisins peaches n pears - 4 of 7 breakfasts a week are exactly that Enough so its no need for lunch 4 days a week. One day is Pinto beans and corn tortillas and weekends are eggs - Reminds me I need to find Derpy gal to discuss advances on how to quick Microwave eggs - Ever since she brought it up I have advanced that art to purrrfection - I think Kordan has her tied up again.
Ks !KansasxqvM (OP) replied with this 12 years ago, 2 hours later, 1 day after the original post[^] [v] #512,448
@previous (Syntax)
> how to quick Microwave eggs - Ever since she brought it up I have advanced that art to purrrfection
I do eat eggs with my daily lunch salad on occasion, Derpy hasn't been around for awhile, but I'd be interested in your method. I'd eat eggs more often if I had a quick way to cook em up.
> how to quick Microwave eggs - Ever since she brought it up I have advanced that art to purrrfection
I do eat eggs with my daily lunch salad on occasion, Derpy hasn't been around for awhile, but I'd be interested in your method. I'd eat eggs more often if I had a quick way to cook em up.
Syntax replied with this 12 years ago, 2 hours later, 1 day after the original post[^] [v] #512,467
@previous (Ks !KansasxqvM)Couple of easy ways & results are different
I like poached eggs on toast however this method will cook the egg as poached or fully cooked or even hard!
Any small cup with do. Examples of several in photo the small ones - Bet you have something that holds about one cup of water - So all you need do is put maybe 1/8 cup of water in dish - experiment with how much - I just pour a bit - crack the egg and slip into water - Ready for speed? Poached is 30 seconds. When you start this experiment - stop it at 30 and just swish the heated water over the top of egg and see if that is what you want. 20 MORE seconds and its going to be on the harder side Yoke will be FIRM - and of course Microwave powers vary.
Water egg in Micro and by the 2nd Egg you will get it the way you like it
Now going to pull up a photo of a device which you probably can make yourself - Friend gave me a set of these and she paid a few bucks but my neighbor got hers at a Dollar store for a buck (2 of for a buck)
Syntax double-posted this 12 years ago, 8 minutes later, 1 day after the original post[^] [v] #512,468
The instructions said oil the plastic surface - I forgot that step yet egg came out perfect and again its about 30 seconds for poached - Quick look at web and it says dollar stores have but I needed a fast image to show you- and out of time or I wood have dived in2 Dollar store site stuffOut of here for Evening and ya all have fun - The egg does come out purrrfect but it is different from the other method - hard to describe why - white in the cup with that top is a bit firmer for the say running yoke - and clean up is fast just hit either with soap and that is it - Pot method takes time to boil - tricky to swirl water for that perfect look and clean up is not total fast
Derpy got me going with this and it sure has been a time saver - Probably better with Restaurant method of the boil swirl and set egg in but hey I will let the restaurant do it that way for me