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Speeding Food Prep was Re: Inaccurate Taste memories?

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in Health, Medicine and Natural Healing 05

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Posted
Posted

I have a small convection oven that I love.

, what vacuum sealer do you have? How do you vacuum seal ball jars? Do

you put the lids on and then vaccuum seal them? Do you mind detailing the

process for someone entirely unfamiliar with vacuum sealing equipment etc?

Nanette

Re: Speeding Food Prep was Re: Inaccurate Taste memories?

Lana-

>I'm thinking about getting a meat grinder - that would open a lot of

>fast easy meals (and easy ways to slip liver and heart into my SO).

>The other thing I was thinking of getting is one of those jet stream

>ovens. I hate the microwave.

>

>Any other ideas?

If you're using a microwave, I recommend you ditch it ASAP.

One way to save time is to make really huge batches of food and

freeze individual portions. I'll make a few gallons of chili or stew

or soup and then pour most of it into pint-sized ball jars,

vacuum-seal them and stick them in my freezer. A separate freezer,

of course, is a great investment for this purpose, and a vacuum

sealer can help a lot too.

I'm not positive what oven to suggest, but there are good convection

ovens out there, and Mercola sells something that at least looks

interesting.

How many people do you have to cook for?

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Posted
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Hi, Nanette

Boy, could I relate to your letter and Mac/cheese fall-back position. For

those days of just not wanting to HAVE to make yet another lunch, I've

experimented with a variety of meat pies - good old-fashioned hand-pies. I

tried several fillings - lamb/potato (the more traditional-style New

England " pastie " ), beef/red cabbage (a borscht-flavor), and a

turkey/curry/raisin/coconut blend. I made various crusts, playing with

them - all of them " fermented " - a cream cheese crust, a lard crust, and a

traditional butter crust. They freeze really well, quickly re-heat, are

easy to pull out of the freezer sending with everyone for lunch, quickly

re-heat in my little counter-top convection oven, and are yummy with

quickly-thrown-together " dipping sauces " - chutney/curry is a favorite, as

well as mustard/yogurt. Also, making roll-ups once a week, cutting them

into bite-sized pieces, freezing them, and then pulling out as-needed is

another way to fight the mac/cheese fall-back. I'm trying to go more of a

" tapas " route to lunch, too - little trays of olives, cheese, meat,

fermented veggies, fruits, etc. I'd love to hear some of your menu

planning ideas/recipes...

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

RE: Speeding Food Prep was Re: Inaccurate Taste memories?

Mac and cheese is the fall

back if I've broken down and bought it at the grocery. I haven't read

through all my emails but I hope someone has offered some good solutions.

Nanette

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Posted
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On 11/15/05, Lana Gibbons <lana.m.gibbons@...> wrote:

> Well, it takes so long to cook... If I ever do anything other than

> come home and cook, I don't eat good. Especially when running errands

> (still in a mostly new house, barely a year and still a lot to do), or

> catching up on chores.

<snip>

> Any other ideas?

>

> -Lana

Yup. I would suggest joining the Nourishing Traditions Once A Month

Cooking list: NTOAMC .

--

Life isn't static. People change. Circumstances

change. What may have been true six months

or a year ago may no longer be true now.

Maybe a loved one got sick and died at a

tender age...Maybe they ran into an old high

school buddy who still looks great...At any rate

what they couldn't hear before rings true to them

now. So don't despair. Stick to the task. You will

eventually find yourself surrounded by people who

do care about good food and see it as a

legitimate avenue to great health.

Winning the War on Good Food

http://www.warongoodfood.com

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