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Thread: OT Lazy Cooking with Cat!

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  1. #1
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    Default OT Lazy Cooking with Cat!

    So here we go. Nothing like a cozy cooking program to get us through a cold snowy winter...well, maybe not snowy for everyone. And surprising enough, not here in central Wisconsin yet, which is MOST unusual for mid December!

    Anyway, Lazy Cooking with Cat is intended to be YOUR thread. I'll certainly toss in my easy recipes, but you should feel free to do the same. Also add in anything you might have done to simplify your activities in the kitchen (besides using the phone to call out for deliveries. I suspect we all have the local pizza place and Chinese place on speed dial! Safety tips would be good, too. (Howie, staying out of the kitchen except for a path to a refrigerator will count.)

    I got around to the ham today. Already talked about cooking it; Basically throw it cut side down in a pan, throw pan in oven, 325, for 15 minutes a pound. Cooking nicely. About to scrub up a couple of sweet potatoes, cut out any bad spots (why do they seem to always have bad spots??), and toss them in the oven with the ham. I really don't like sweet potatoes with marshmallows and other sticky stuff on them...I just butter them, toss in some cumin sometimes, put them in a dish and bake them. They're plenty sweet...that's why they're called SWEET potatoes! :)

    Then we have some baby carrots and tiny tomatoes for a side. Tom Cat likes those, dipped in ranch dressing. That'll be dinner here....

    Leftover ham can be used for LOTS of things. I'll share some of those recipes tomorrow...when I have leftover ham..
    ...I am not a doctor nor medical professional, and don't pretend to be one, here... :o


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    Distinguished Community Member SuzE-Q's Avatar
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    Most times, I don't eat enough legumes.

    This is my easy, yummy go-to for a healthy protein-rich, good fiber, non-meat snack. I've tried numerous recipes, this is the best I've tasted.

    Prep time: 5 minutes

    Hummus

    INGREDIENTS

    1⁄4 cup vegetable stock
    14 ounce can chickpeas (garbanzo beans), drained
    1-2 garlic cloves
    2 tablespoons lemon juice
    2 tablespoons tahini (REALLY adds flavour, but olive oil can replace if necessary)

    Blend or use immersion blender to mix all ingredients well. Refrigerate when not eating.

    Warm pita slices, drizzle with olive oil or on top of hummus. Spread hummus on pita...enjoy!


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    Distinguished Community Member jendie's Avatar
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    Quote Originally Posted by SuzE-Q View Post
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    Most times, I don't eat enough legumes.

    This is my easy, yummy go-to for a healthy protein-rich, good fiber, non-meat snack. I've tried numerous recipes, this is the best I've tasted.

    Prep time: 5 minutes

    Hummus

    INGREDIENTS

    1⁄4 cup vegetable stock
    14 ounce can chickpeas (garbanzo beans), drained
    1-2 garlic cloves
    2 tablespoons lemon juice
    2 tablespoons tahini (REALLY adds flavour, but olive oil can replace if necessary)

    Blend or use immersion blender to mix all ingredients well. Refrigerate when not eating.

    Warm pita slices, drizzle with olive oil or on top of hummus. Spread hummus on pita...enjoy!
    I'm going to put this in the recipe portion of my blog.

    I love hummus and making it at home is a great way to know for sure what is in it.

    Jendie
    I've been a member of this forum during its different incarnations since I was dx in 9/98


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    Distinguished Community Member agate's Avatar
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    Really good point about sharp knives (pun intended).

    A sharpening steel works well. I recently got a new electric can opener (a must in my kitchen) that came with a knife sharpening slot. I had my doubts about this feature after always using a sharpening steel but it works pretty well.

    Another thought: Don't wear any billowy sleeves. Pot handles can catch in them and send hot stuff flying.

    I agree that potholders are essential--good ones. Some of them have "hot spots" and you can get burned. I think it's worth extra money to get decent potholders.

    Grabbing a dishtowel instead of a potholder isn't a great idea.

    Tongs for reaching hot items out of toasters or toaster ovens or hot pans are a good idea too.

    Back when I was cooking more, and cooking a lot of vegetarian dishes, I found I could cut up many vegetables hours ahead of time, even a day in advance, and keep the chopped onion, celery, green pepper, carrots, etc., in individual plastic bags, refrigerated, until the time came to add them to whatever I was making.

    I wouldn't keep them any more than a day that way but it's a way of ending up less tired.

    I did this trick with ingredients for muffins or quick breads too. Mix the dry ingredients a day in advance, and they're all ready to go while you're doing the rest of the preparations.

    Raisins or nuts to be added to a recipe can be fixed in advance and stored too.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
    Member of this MS board since 2001.

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    Distinguished Community Member agate's Avatar
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    A very easy dinner or lunch can be just scrambled eggs, which can be dressed up in various ways.

    I'd break 2 eggs into a skillet (more eggs can of course be used), maybe add a bit of milk, stir them around and keep stirring until they're scrambled.

    Then I mix in crumbled bacon bits (or for people who don't eat meat, soy-based imitation bacon bits), add some salt and freshly ground pepper, and sprinkle REAL HUNGARIAN paprika on top.

    Or I chop some chives or green onions over the top.

    Served with a baked or boiled potato or salad or steamed vegetable (broccoli, mushrooms, cauliflower, carrots), this makes a dinner in a hurry.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
    Member of this MS board since 2001.


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    SuzE-Q, what is tahini,and where would I find it? A dear friend of mine loved the stuff and I'm always meaning to.make it, but stop at the tahini..

    Agate, the scrambled eggs with ham, green peppers, onion, is one of the ways I use leftover ham. We like to sprinkle some shredded cheese on top. You can buy packages of all kinds of different cheeses all shredded these days, Swiss, cheddar,cheese blends. One bag goes a long way. And many brands, including generic, come in zip top bags, so you can pour out what you want, zip it up, and toss it in the fridge. If you're using it for cooking, it freezes well, too.


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    Tahini is a ground sesame/olive oil paste, refrigerated after opening, often found in middle eastern/Mediterranean section or sometimes condiment section...deli dept. will know where, depending how elaborate your grocer is...it's typically readily available though.

    Sesame seeds really add tons of nutritional value to it, plus tastes yummy!

    Great ideas here, thanks!


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    Quote Originally Posted by SuzE-Q View Post
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    Tahini is a ground sesame/olive oil paste, refrigerated after opening, often found in middle eastern/Mediterranean section or sometimes condiment section...deli dept. will know where, depending how elaborate your grocer is...it's typically readily available though.

    Sesame seeds really add tons of nutritional value to it, plus tastes yummy!

    Great ideas here, thanks!
    I made hummus from scratch once, including the tahini. But without a food processor it was a pain, so it might be the last time.

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    Distinguished Community Member SuzE-Q's Avatar
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    Quote Originally Posted by Parsi View Post
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    I made hummus from scratch once, including the tahini. But without a food processor it was a pain, so it might be the last time.
    The vegetable stock might give it enough liquid to blend smoothly? I've always used immersion blender or magic bullet, no problem with blending.

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  14. #10
    Distinguished Community Member agate's Avatar
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    Avocados and guacamole have been mentioned recently. Here's a guacamole recipe, the one I've always used:

    2 ripe avocados, peeled, pitted, and mashed
    juice of 1 lime
    2 cloves of garlic, minced
    2 tomatoes, peeled, seeded, and chopped
    about 1/2 tsp. chili powder
    1/2 tsp. salt
    1/4 tsp. freshly ground black pepper
    To peel the tomatoes, dip them in boiling water for 1 minute and remove immediately with a slotted spoon. The skins will come right off.
    Mix the mashed avocado with the lime juice. Blend in the garlic, tomatoes and seasonings. This will keep for a couple of days in the refrigerator.

    Eat as is or on crackers, tacos, fritos, whatever.
    MS diagnosed 1980. Avonex 2002-2005. Copaxone 6/07 - 5/10.
    Member of this MS board since 2001.


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