I usually do the easy, quick, and simple meals. I do not always feel like even cooking much less spending a lot of time “watching over” stuff or messing up a lot of dishes to prepare meals—-to have to clean up later.
I used to enjoy putting forth more effort to try something “different” and today—-I sort of tried that again. Well, I still think this is a good idea (for people with patience, time, and the desire) to just try something out of the routine.
I knew this project would not work in a microwave since a microwave does not brown things. I have a Nuwave that cooks things much faster than a conventional oven and will brown it, too. So, I thought it would be worth a try. I used 4 silicon muffin cups. I suggest that anyone that tries to do these spaghetti bird’s nest——do them in a 6 cup muffin pan instead of the smaller silicon cups and be prepared to either use toaster oven or conventional oven to bake them. I can’t tell you how long it will actually take since I didn’t do that. I did mine about 9-10 minutes in the Nuwave and just got tired of having to watch it every second to make sure it wasn’t getting over browned (well, I had no danger there LOL). They were set enough to use but were not the browned color to help them really look like straw, etc. They just were not browning and I didn’t want to wait and keep on and on. LOL
Anyway, I post my food diary and I post the successful things and the not so successful trials and errors, such as this.
*I realize my choice of food and/or method of preparation may not be suitable for everyone.
Thanks for taking time to read my blog.
I didn’t measure the orange juice or the frozen chocolate yogurt. Simply added to small blender container and blended until smooth. I used bottled orange juice for this smoothie. It had a nice taste and I thought the orange juice would also add a bit more nutrition.
*I realize my choices of foods and/or preparation methods may not be suitable for everyone. Thank you for taking time to read my blog post.
Amazingly Healthy Rice
As you know, I try to pack nutrition into simple meals. Today was no exception.
I used the slow cooker to cook the chicken breast. Added frozen chicken breast, a couple slices of onion, and a little water. I just prefer adding a little water or broth.
Serving of canned beets, plain with nothing added, except black pepper. I wanted about 4 Ritz Crackers instead of bread, so I added those to the plate. LOL
For the rice:
In rice cooker, add
1 cup dry rice
1 1/4 to 1/2 cup orange juice
1 cup water
1/2 T. coconut oil
1 t. curry powder
Then add items below to a FOOD PROCESSOR
1/2 head cauliflower, washed
1/2 yellow squash, washed
1/2 bunch kale, washed
Chop to consistency desired but I finely chopped the mixture
Add this to the rice cooker and cook WITH the rice, juice, water mixture. When done, add seasonings of your choice. Thank you for reading My Food Diary. I do this blog to keep up with what I eat, for medical purposes—my choice.
I see I can’t add this to Pinterest for some reason. I see changes to Tumbler that I am not liking. Or at least showing the photo I want to show on Pinterest.
I can tell you that this is delicious and packed with nutrition.
*My choice of food or method of preparation may not be suitable for everyone.
A special treat today. A cup of Mocha with freshly baked Blueberry Cupcakes. So nice to sit back, relax, and enjoy a special treat.
Hope you all have a wonderful day today!
Happy New Year, 2014!
Well, I have my ups and downs health-wise and that’s a part of the reason I do this blog. I like to keep up with things I eat so I can refer back and see what I really did eat (not always what we remember)! LOL
I’ve been having a cycle of “just don’t feel like cooking” as most of us with medical problems have from time to time. So, my method of cooking is geared for that. Easy, quick, simple, but with nutrition in mind.
I personally do not add salt nor do I use ham, bacon, etc. to cook. If you do, that’s fine. I
I cooked the cabbage in a rice cooker. I just chopped it up and cooked as I would rice. I added about the same amount of water as used with cooking rice. I also added about 1/4 of sliced onion to the rice pot.
The black-eyed peas were canned. I certainly did not want to fool with soaking, cooking, peeking, stirring, or anything. So, I opened the can, drained them, added seasonings that I like——placed a help on the plate.
For the “greens”, traditionally mustard or turnip greens are used. However, I wanted spinach. I used canned spinach, drained well—-added helping of that to plate.
I cooked a small piece of steak in the slow cooker, the day before. So, it was ready to be taken out of refrigerator and a serving placed on the plate.
I mixed up a half batch of cornbread batter the evening before, placed in container and sealed. Today, I used the silicon muffin cups, placed batter in a couple of the cups and baked for 2 minutes in the microwave. Before I baked them though, I grated just a little cheese on top and added some chopped green onion—to give it color. Cornbread baked in a microwave tastes great and the QUICKEST way, but——it doesn’t brown. I can live with that. LOL
After the bread had baked, I placed the filled plate of food in the microwave and heated for 2 minutes.
I thought it was a rather good, traditional New Year’s meal with actually very little effort. So, even if you feel bad and just don’t feel like the traditional, long-way, long recipe cooking——this is a way to at least eat something! No need to think you can’t have a nice meal since you can’t be in the kitchen all day.
* I realize my choice of foods or methods of cooking are not suitable for everyone. I thank you for taking time to read my blog.
I wish you and your family and friends all have a great year ahead.
Breakfast In a Bowl.
I cooked grits in microwave. Chopped a small amount of cheese and sprinkled around after grits were done. I placed one egg in very small amount of coconut oil (olive oil will do) and cooked until it was hard cooked. I actually prefer the runny yolk style but usually cook the yolk until well done, it may be safer that way.
Popped one slice of whole wheat bread into toaster. I ate it without any butter, oleo, or whatever.
Sprinkled with pepper and other seasonings. It’s ready to eat!!!! (I like a lot of pepper on mine)
* I realize my choice of foods and/or method of preparation may not be suitable for everyone. I have medical problems that I keep this food diary in order to help myself keep up with things I do eat. Perhaps if you have problems that make you not even want to cook or eat——my hope is that I sometimes offer suggestions that may encourage you that cooking can be simple, fast, easy, and nutritious without staying in the kitchen all day.
Have a Happy New Year!
Thanksgiving Dinner for One or Two.
If for one of many reasons you spend Thanksgiving alone (one person or a couple) and really don’t need to go “big time” on the cooking of large amounts of food or if you have health problems and simply can’t spend hours slaving in the kitchen—-this is one option.
I used all canned products or packaged, as the turkey and dressing that was prepackaged. No, it wasn’t the same as bringing out a beautiful whole turkey but it does allow for the traditional “turkey and dressing” meal without the hassle.
I cooked everything in the microwave in small containers. No large clean up, leftovers stored in small containers in refrigerator, and clean up was a snap.
Turkey and Dressing
Candied Yams (minus marshmallows)
*I realized my choice of foods or cooking methods are not suitable for everyone. I do this blog, my choice, for medical purposes and for encouragement to other people that may not like to spend all day in the kitchen. I like simple, fast, uncomplicated cooking that is healthy, too. Thank you for reading my blog.
After a couple of days of veggie soup, I wanted Southern Grits and cheese! Then, I wanted to try the microwave cornbread muffins that I do with cheese! LOL I added a couple of blueberry muffins, for dessert.
*Microwave muffins are FAST, FAST, FAST—but—remember, they do NOT brown. I do it in microwave UNLESS I have company and “looks” is an important factor. I did photo of cornbread and blueberry muffins, before baking. The photo of them on plate with the grits are after baking, of course. Not brown, but delicious!
Veggies and Microwave Cornbread Muffins
Photos: Meal, veggies in slow cooker, cornbread muffins when done, and cornbread muffins before baking.
I post this blog post to share (with anyone) EASY, FAST ways of cooking. Beginners, people with medical issues that makes traditional, from scratch cooking a chore they can’t handle anymore, elderly people that don’t want to stand in the kitchen all day, etc. I don’t expect my photos to be in “Food Beautiful” but do hope I can offer ideas to those seeking a healthier (not healthy when you don’t eat cause you don’t feel like cooking), easier, faster way of cooking. Yep, I show and tell the good, bad, and ugly—as a guide to my experiences.
I was craving veggies. I had some fresh veggies on hand and decided to give it a try.
Slow cooker: What i did (use amount of each—as YOU wish) sliced cabbage, pieces of carrot, one medium potato (quartered), 1/2 onion (sliced), some broccoli, and some frozen yellow squash. I cooked this combo 3-4 hours, on low. Since I started this so late I decided to wait to eat it the next day. Placed cooled veggie, cooked, mixture into a container and placed in the refrigerator.
Next day: I placed the veggie mix into a rice cooker, added water, plugged in and let it heat about 20 minutes. I think I will cook this type veggie mix in the rice cooker to start with, next time. LOL
I also cooked 1 cup rice in a different rice cooker. That way the rice and the veggies were ready at the same time.
While rice and veggies were cooking, I mixed up ingredients for cornbread (according to recipe on corn meal package). I found out a couple of months ago (by trial and error) that I can bake corn bread muffins in 2 minutes in the microwave! I used 4 silicon muffin cups that can be used in a microwave (they came with the NuWave oven). Filled with cornbread mixture, placed silicon cups on a plate, covered with a plastic, vented cover (cover is made to put over plates and is vented), and set microwave for 1 minute. I tested it after 1 minute, wasn’t done so I cooked 1 more minute (on normal setting) and it was done!
Placed rice in bowl, veggies and juice on top of that, and cut one cornbread muffin into 4 pieces, added to the top. LOL It was delicious and I think quite nutritious. * I realize my choice of food and/or cooking methods are not suitable for everyone.
A drawback: I found 2 drawbacks to the cornbread muffins. Even with the cover over them they were lopsided a little—as if air blew them that way. My microwave has the turntable that moves during the baking process so I don’t know if it was air blowing through the vented top or the revolving turntable that blew them uneven on top.
The cornbread muffins done in a microwave are NOT for company. Breads done in microwave do not brown, though it’s done. But, for times the browning is not as important as the easy and fast—microwave is the way to go—in my opinion. Also, cornbread done in traditional oven or iron skillet usually cook “level” and not a little lopsided.