NationStates Jolt Archive

So since I moved from dorms to apartments and started cooking, my roommates and I have done sort of family style dinners...I cook, they clean up after, and we all split the costs. Because of this, I had to cater a bit to varied eating habits, including one roommate that hates vegitables. The roommate who hates vegitables has decided to go it alone to be able to eat earlier (he wants to eat by 6, I don't usually even get home till 6:30, and usually eat around 8 or 9)

Add to this a recent health kick, and I've started to do what is called "perimeter eating". Basically, nearly all of your diet comes from food found around the perimeter of the grocery store: dairy, meat, cheese, fresh bread, and produce (with little starch and buying as little processed food as possible). This is a large change from before, as almost every meal involved some kind of processed starch (the premade oven fries stuff, fake mashed potatoes, cous cous and rice that come with seasoning packets, etc)

It's weird shifting from foods designed to fill you up with little nutrition to foods that take a decent amount to fill you, but are healthy.

So, this thread is twofold...what are your current eating habits, and any suggestions for veggie side dishes?

I buy stuff that is cheap, and easy to cook. Maximising the healthiness of my diet is not something I'm particularly bothered about.

any suggestions for veggie side dishes?

Rice. Fried Rice.

Rice. Fried Rice.

Chicken Fried Rice.

Because I often don't get home from work until 11-11:30, I try to bring a meal with me, either cold or something easy to reheat. Means a lot of sandwiches, hummus and pita, occasionally pasta or curry, chili during the winter. I also try to eat vegetarian two days a week....I don't often succeed, though.

I've also rediscovered breakfast as a substantial meal. I'll make an omelette or steel cut oats most mornings, to fill myself early.

Chicken Fried Rice.

I assumed he was asking for vegetarian stuff.

I'm a vegetarian and I tend to eat rather cheaply. So most of my food either comes from the perimeter and from a couple of the aisles (they don't sell dried beans or olive oil on the perimeter of grocery stores... nor do they sell canned tomatoes or baking supplies there) or from the local market where everything is in different places. I also tend to try and make as much as possible from scratch (so the produce itself or at least canned versions of the produce).

I've also been making bento boxes to take with me to the office which contain tonnes of fruits and veggies.

But yeah, uh, simple veggie side dishes: boil small potatoes, add oil or butter/margarine, add parsley, mix. Steam (insert veggie here) it will probably be yummy.

...I don't really do side dishes...

If you're raiding the produce department: do stir fries. They are easy and delicious. You just need to get rice or noodles and possibly soy sauce (oyster sauce also goes well). It can work with lots of veggies and pick a protein source.
Spaghetti sauce: involves some aisle shopping unless you're wanting to buy lots and lots of fresh tomatoes (which can be a good idea if your grocery store sells produce that's close to going off at a discount), also wine is good, garlic, onions, basil, assorted veggies.
Fajitas: like stir fry, but use cumin and cayenne pepper, add tortillas.

I assumed he was asking for vegetarian stuff.

Meh, I saw a wagon, figured I'd join the band.

Something quick, healthy and tasty to try is buying frozen veggies--just as nutritious as fresh and easier!--and woking them in a little sesame oil or a light stir-fry sauce (easy on the sugar). If I'm really impatient, I buy the steamfresh bags of frozen broccoli and carrots that you just pop in the microwave and steam in the bag; a few minutes in the microwave, a few minutes in the wok, et voila.

I'm not always the biggest fan of salad, so I try to have simple, quick fruit salads alongside my meals. Bananas and orange is a good one, throw in a few grapes if you have them. Apple slices with a little peanut butter or a handful of almonds are a great snack.

I think artichokes are in season or will be soon. Don't know if you like those, but some tenderly steamed artichokes with a little aioli to dip can make a great side or appetizer.


As for MY current eating habits... they leave something to be desired. Like dark leafy greens and things not made by Hostess. :/ I'm working at it though and getting better. Springtime makes me happy because the farmer's markets will be full soon with all kinds of things. I'm delighted that the apples are coming in--I bought a few ambroshias and jonagolds today for lunches.

I've had a thing for steaming vegetables lately. Fresh veggies steamed in a microwave steamer are fast and yummy. The frozen veggie steaming bags are also very convenient and not horribly priced. I Stir fry a sliced up boneless chicken breast and add a bagful of steamed veggies near the end along with some of orange juice, a dash of soy sauce and some fresh lemon basil(from my Aerogarden). Yummy. If I want some carbs, I put in some brown rice I cook up in batches and store in the fridge for the week.

If you're raiding the produce department: do stir fries. They are easy and delicious. You just need to get rice or noodles and possibly soy sauce (oyster sauce also goes well). It can work with lots of veggies and pick a protein source.

Buy brown rice in bulk. I cook mine in the microwave (I know, heretic!) and make about 4 cups at a time. Stir-frying the veggies is easy and I add the sauce near the end. I like soy, oyster sauce, a little sugar, and rice wine or sherry if you have them--follow the proportions on this site (http://chinesefood.about.com/od/tofurecipes/r/stirfriedtofu.htm) or just mix them to taste. Try some soy protein or some fake beef ground (really good in dumplings).

Buy brown rice in bulk. I cook mine in the microwave (I know, heretic!) and make about 4 cups at a time. Stir-frying the veggies is easy and I add the sauce near the end. I like soy, oyster sauce, a little sugar, and rice wine or sherry if you have them--follow the proportions on this site (http://chinesefood.about.com/od/tofurecipes/r/stirfriedtofu.htm) or just mix them to taste. Try some soy protein or some fake beef ground (really good in dumplings).

I usually get my brown rice at the bulk barn (one of those places where you go around and scoop food out of bins). If that's what you meant by bulk, then I already do that. :P

I went on a bit of an "asian sauces" buying binge a while ago. I got vegetarian oyster sauce, hoisin sauce, kung pow chicken sauce, a couple of rice vinegars (I forgot I had one when I bought the other) and some sesame oil. I already had the rooster hot sauce. I try stir frying often. Though sometimes I use like lentils or chickpeas for protein. These also work (I go on spots where I try to avoid a lot of soy as I've heard some stuff about it screwing with hormones).

Something quick, healthy and tasty to try is buying frozen veggies--just as nutritious as fresh and easier!--and woking them in a little sesame oil or a light stir-fry sauce (easy on the sugar). If I'm really impatient, I buy the steamfresh bags of frozen broccoli and carrots that you just pop in the microwave and steam in the bag; a few minutes in the microwave, a few minutes in the wok, et voila.
When I first started thinking about cooking vegetables, I was thinking of going with frozen, but to saute most of them only takes about 5 minutes...given that the meat portion of my meal takes about 10, and I used to dedicate 20-30 for frozen fries and the like, it isn't too bad

I think artichokes are in season or will be soon. Don't know if you like those, but some tenderly steamed artichokes with a little aioli to dip can make a great side or appetizer.
I actually just got some today :)

have absolutly no clue how to cook them though...I read somewhere that you steam them for about 30 minutes...I'll have to hit up google.

As for MY current eating habits... they leave something to be desired. Like dark leafy greens and things not made by Hostess. :/ I'm working at it though and getting better. Springtime makes me happy because the farmer's markets will be full soon with all kinds of things. I'm delighted that the apples are coming in--I bought a few ambroshias and jonagolds today for lunches.Harvard has a farmers market that starts up soon I think, which is actually closer to my apartment than the grocery store, so that will be nice.

I've had a thing for steaming vegetables lately. Fresh veggies steamed in a microwave steamer are fast and yummy. The frozen veggie steaming bags are also very convenient and not horribly priced. I Stir fry a sliced up boneless chicken breast and add a bagful of steamed veggies near the end along with some of orange juice, a dash of soy sauce and some fresh lemon basil(from my Aerogarden). Yummy. If I want some carbs, I put in some brown rice I cook up in batches and store in the fridge for the week.ooh...I like how that stirfry sounds. I do have to say that I am a bit hesitant to microwave... well...anything really. From what I've seen, it does a good job at killing alot of the vitamin content, and I am definatly a bit low on vitamin D right now (as I'm sure most northerners are).

I might need to get me one of these aerogardens...herbs and spices are wicked expensive :(

I'm a vegetarian and I tend to eat rather cheaply. So most of my food either comes from the perimeter and from a couple of the aisles (they don't sell dried beans or olive oil on the perimeter of grocery stores... nor do they sell canned tomatoes or baking supplies there) or from the local market where everything is in different places. I also tend to try and make as much as possible from scratch (so the produce itself or at least canned versions of the produce).

I've also been making bento boxes to take with me to the office which contain tonnes of fruits and veggies. mnmm...bento boxes...

But yeah, uh, simple veggie side dishes: boil small potatoes, add oil or butter/margarine, add parsley, mix. Steam (insert veggie here) it will probably be yummy. [/QUOTE]I've been doing alot of sauteeing only because my steam basket is metal and I don't want it scratching my good cookware

...I don't really do side dishes...

If you're raiding the produce department: do stir fries. They are easy and delicious. You just need to get rice or noodles and possibly soy sauce (oyster sauce also goes well). It can work with lots of veggies and pick a protein source. [/QUOTE]seems to be a good suggestion that my other roommate (the one that does eat veggies) may like...
Spaghetti sauce: involves some aisle shopping unless you're wanting to buy lots and lots of fresh tomatoes (which can be a good idea if your grocery store sells produce that's close to going off at a discount), also wine is good, garlic, onions, basil, assorted veggies.
Fajitas: like stir fry, but use cumin and cayenne pepper, add tortillas.
oooh...fajitas...didn't think of those.
Rice. Fried Rice.

Chicken Fried Rice.
Both could work
I assumed he was asking for vegetarian stuff.
Not inherently, but not against it. I was raised vegitarian, but have since joined the ranks of meat eaters. The protein is just usually my main course, rather than part of the side dish

Vegetable side dishes are best when they don't taste like vegetables. Hummus is good and can be made about a thousand different ways. A small cup of split-pea soup with a few crackers will give you a month's worth of vegetable content without tasting like raw stuff. Failing that, just douse everything with ranch dressing and eat it raw. That's fast, cheap and tasty.

ooh...I like how that stirfry sounds. I do have to say that I am a bit hesitant to microwave... well...anything really. From what I've seen, it does a good job at killing alot of the vitamin content, and I am definatly a bit low on vitamin D right now (as I'm sure most northerners are).

Microwaves destroying vitamins is a semi-myth. All cooking methods destroy vitamins. It's a factor of time and water, not method and since microwaves are faster, they actually destroy less vitamins than other methods.

Microwaves destroying vitamins is a myth. All cooking methods destroy vitamins. It's a factor of time and water, not method and since microwaves are faster, they actually destroy less vitamins than other methods.

Actually, I think the thing with some cooking methods (like steaming) is that a lot of people see the green water and throw it out. That's where all the vitamins went.

Actually, I think the thing with some cooking methods (like steaming) is that a lot of people see the green water and throw it out. That's where all the vitamins went.

Well, that's the beauty of steaming veggies, especially in the microwave: No excess water.

Microwaves destroying vitamins is a semi-myth. All cooking methods destroy vitamins. It's a factor of time and water, not method and since microwaves are faster, they actually destroy less vitamins than other methods.

And now you know!


Thanks. Like I said, I've been doing a lot of sauteing, so that saves the water aspect, though not so much the time...

But yeah, uh, simple veggie side dishes: boil small potatoes, add oil or butter/margarine, add parsley, mix. Steam (insert veggie here) it will probably be yummy. I've been doing alot of sauteeing only because my steam basket is metal and I don't want it scratching my good cookware

That was actually two suggestions. Potatoes, steaming. Though really, potatoes can be done in a lot of different ways, they're the lazy person's staple starch (plus they're cheap and keep for a while as long as they're stored well and your place isn't humid like mine).

But if you're worried about metal cooking baskets, some veggies hardly need any time at all to steam. Like broccoli. If you throw it in a pan with a little water and put a lid on it, it will be bright green in no time. This also works if you want to add broccoli (or say, spinach) to a stir fry, add it towards the end, throw a little bit of water in (well, if there isn't much steam from existing veggies) and put a lid on it/hold a plate over it.

Well, that's the beauty of steaming veggies, especially in the microwave: No excess water.

The only thing I ever really steam is broccoli and I hardly do it at all. I like broccoli crisp (but warm).

That was actually two suggestions. Potatoes, steaming. Though really, potatoes can be done in a lot of different ways, they're the lazy person's staple starch (plus they're cheap and keep for a while as long as they're stored well and your place isn't humid like mine).

But if you're worried about metal cooking baskets, some veggies hardly need any time at all to steam. Like broccoli. If you throw it in a pan with a little water and put a lid on it, it will be bright green in no time. This also works if you want to add broccoli (or say, spinach) to a stir fry, add it towards the end, throw a little bit of water in (well, if there isn't much steam from existing veggies) and put a lid on it/hold a plate over it.

yeah, i figured.

fast steaming would work...mom got me some great cookware (anodized aluminum), and it would really suck to damage the finish on them.

yeah, i figured.

fast steaming would work...mom got me some great cookware (anodized aluminum), and it would really suck to damage the finish on them.

Well, I know that if it's a saucepan, it's not like you're going to move it much while steaming. I have a metal steaming basket and it just sits there. I don't think it damages anything, but my pots are older than I am (and I make popcorn in them and black beans which probably do more to stain them than anything else) so it would be hard to assess this.

Tomorrow, I'm going to make my very first batch of homemade pesto. I have everything I need and my basil has been allowed to grow nice and full. I'm going to do it the traditional way the first time, which isn't exactly low fat or low calorie, but I've already planned some ways to lower both. I want to do it the first time the traditional way so that I'm sure of what I'm doing.

Tomorrow, I'm going to make my very first batch of homemade pesto. I have everything I need and my basil has been allowed to grow nice and full. I'm going to do it the traditional way the first time, which isn't exactly low fat or low calorie, but I've already planned some ways to lower both. I want to do it the first time the traditional way so that I'm sure of what I'm doing.

home made pesto is nothing short of amazing. And almost impossible to mess up.

home made pesto is nothing short of amazing. And almost impossible to mess up.

Groovy. :)

Groovy. :)

I suggest a sandwich...two slices of your choice of good bread or rolls, pesto, sliced fresh mozzerella, sliced beefsteak tomatoes, spring greens, and italian dressing.

I used to eat either whatever food I found while I was out or cooked one of three things:
Giant plate of pasta with italian sausage. (with garlic cheese bread)
Giant plate of alfredo tortellini with chicken. (with garlic cheese bread)
Italian sausage sandwiches with bacon.

In pinches a box of mac and cheese. Or Pasta Roni. Or if I'm splurging, those dinner in a boxes.

Once a day, usually late.

Now I eat more regularly throughout the day, but not like I'm supposed to, but I eat at least twice a day now. Now I have various recipes for salmon, chicken, tilapia, some small steak cuts, and most recently a pork roast. Sometimes I'll make a big batch of turkey chili or this jambalaya recipe on the back of the rice bag if shrimp are on sale (though I'll use turkey sausage). Between that and the rowing machine and exercise I lost like 50 pounds. Though I kinda fell off the exercise because I only had the one routine and got bored. So I might have gained back. Or not. I don't know, I don't have a scale and haven't visited the scale I use to rate loss in a while. But I went down three pants sizes. Still got some work to do but I'm off that "might have to buy all my clothes off the internet" threshold.

When I'm lazy, which is often, I make fish tacos out of the tilapia. I went from eating no fish to eating an obscene amount of fish.

I used to eat either whatever food I found while I was out or cooked one of three things:
Giant plate of pasta with italian sausage. (with garlic cheese bread)
Giant plate of alfredo tortellini with chicken. (with garlic cheese bread)
Italian sausage sandwiches with bacon.

In pinches a box of mac and cheese. Or Pasta Roni. Or if I'm splurging, those dinner in a boxes.

Once a day, usually late.

Now I eat more regularly throughout the day, but not like I'm supposed to, but I eat at least twice a day now. Now I have various recipes for salmon, chicken, tilapia, some small steak cuts, and most recently a pork roast. Sometimes I'll make a big batch of turkey chili or this jambalaya recipe on the back of the rice bag if shrimp are on sale (though I'll use turkey sausage). Between that and the rowing machine and exercise I lost like 50 pounds. Though I kinda fell off the exercise because I only had the one routine and got bored. So I might have gained back. Or not. I don't know, I don't have a scale and haven't visited the scale I use to rate loss in a while. But I went down three pants sizes. Still got some work to do but I'm off that "might have to buy all my clothes off the internet" threshold.

When I'm lazy, which is often, I make fish tacos out of the tilapia. I went from eating no fish to eating an obscene amount of fish.
nice work on the weight loss. Try steak tips if you want decent quality for not too much money. Also, I'm not sure what fish prices are around there, but pollack is great...almost identical to cod, but much less popular and therefore much cheaper. Makes a great sandwich if you bread it (put a tablespoon of olive oil in with the bread crumbs to help it crisp up) and broil it.

pasta, pesto + mixed veg is quick and easy, especially sugar snap peas, baby corn, broccoli, carrots, peppers.

baked potatoes are really quick in the microwave and go well with a lot of different fillings - baked beans, chease & onion etc. To make them a bit nicer, bake them, scrape the potato from the inside and mix it with cottage cheese, sweetcorn, onions, any other tasty bits and then put the mixture back in the potato skin and grill it for 10 mins, yummy.

Stir frying anything is quick, easy and healthy, and you can get noodles that you just add to the wok instead of cooking them separately.

In the winter, I make a huge cauldron of stew - potatoes, leeks, parsnips, carrots, mushrooms, turnip, swede, dried mixed beans, tomatoes, barley, onions, garlic, thyme, anything else handy - very wholesome and warming, and lasts a while in the fridge.

If you're worried about losing the nutrients after boiling or steaming, just use the green water to make sauce or gravy - its handier than boiling water separately and more tasty :)

So, this thread is twofold...what are your current eating habits, and any suggestions for veggie side dishes?

I shifted my eating habits 2 months ago. I consume barely processed food, a lot of salads and no fat foods. I eliminated sodas, high fructose juices and I consume great quantities of water.

As for veggie dishes, if you like pasta I have 2 recipes. One for broccoli stuffed canelloni with cream cheese and garlic, and one for spinach lasagne.

I've got a nice recipe for peppers stuffed with lentils...

It's simple enough, you chop up an onion, fry it till soft, add about 1.5 cups of lentils and a tin of chopped tomatoes. You let that simmer until the lentils are soft, they'll absorb a lot of liquid so you will need to fill up with some water or liquid stock. It should be a sort of porrige-y consistency in the end.
Season to taste, then cut the peppers in half, spoon the lentils in, cover with some tin foil and bake for 15-20 mins, until the peppers are soft. Sprinkle with cheese and put it back in the oven for another 5-10 mins.

That should work as a side dish as well, although I usually just have them with a nice salad.

My mom taught me three things about eating:

Never go on a diet. If you go on a diet, the unspoken assumption is that you will at some point go off the diet, and then you'll be worse off than when you started.

Never try to deny yourself a favorite food permanently. It won't work. It's one thing to cut down on, say, the amount of cheesecake you're eating, but if you love cheesecake then don't try to tell yourself that you're giving it up. You won't.

Ignore all fads. If it has a catchy name or a slogan, it is stupid and should be ignored. Continue eating like a normal human.

I like most all kind of foods, almost any kind of sea food, steak, chicken, various vegetables, soups- I could go on, but it would take too long.

I cook a great many stir fries. Just pop some chicken or beef, honey and soy to taste and various vegetables. I use baby spinach, rocket, mushrooms, broccolini (baby broccoli), sometimes carrot, bok choy. I tend to add the meat and some of the sauce first, then the carrot and mushrooms, followed by the broccoli, and then the leafy veges. I also make the same with pork, but use sweet chilli sauce (off the shelf).

I make spinach and fetta pasties too.

My mom taught me three things about eating:

Never go on a diet. If you go on a diet, the unspoken assumption is that you will at some point go off the diet, and then you'll be worse off than when you started.

Never try to deny yourself a favorite food permanently. It won't work. It's one thing to cut down on, say, the amount of cheesecake you're eating, but if you love cheesecake then don't try to tell yourself that you're giving it up. You won't.

Ignore all fads. If it has a catchy name or a slogan, it is stupid and should be ignored. Continue eating like a normal human.

Smart mom. :)

ARTICHOKES: Cooking time varies tremendously with the size of the artichoke. My rule of thumb is, they are ready when the outer leaves just fall off at a touch. DO NOT EAT UNDERCOOKED ARTICHOKES. They contain a chemical that has a very, very bad flavor when raw. Cooking destroys that and makes them palatable. I also recommend you use a scissors to snip off the tips of the outer leaves and use a heavy knife to cut off the very top of the thing. They can have spines. Finally, in the center of the artichoke is the "choke" part -- a hairy nasty bit that covers the heart, which is the best part of the whole thing. (Freudian associations are appropriate.) If you cook the artichoke whole, you will want to pull out and discard the choke when you get to it. Don't eat it. Alternatively, you can cut the artichoke in half and cut out the choke before cooking. Just don't cut out the base under the choke, because it's the treat of the thing.

A lot of people just discard all the outer leaves, but I prefer to use them like a chip with a dip. You pull the leaf off, dip it in whatever, then scrape the soft side of the leaf off with your teeth. Mm-tasty. Have lots of napkins.

Artichokes are a lot of work to prep but worth the effort. They are delicious and full of vitamins.

I also do "perimeter shopping," by the way. I like to cook, and I like to start from raw. Also, I get paranoid about food additives and where my food comes from. I do enjoy regular doses of junk food and prepared food, but I have this simple rule that if the ingredients list on the label is too long, I won't buy it. I don't even have to read it -- I just look, and if it's a whole paragraph of text, it goes back on the shelf.

You're basically describing my diet except the bread (I don't eat any), I don't know what to do with a picky eater but you could try things like polenta for sides, it would give you some grain but it's not 'always rice'......I like to make pizzas but with polenta as the crust, also I use it in quiches and I make polenta fries in the oven.

yeah, i figured.

fast steaming would work...mom got me some great cookware (anodized aluminum), and it would really suck to damage the finish on them.
Why not hunt up some bamboo steamers?

My rule of thumb (I have lots of those; my poor thumbs!) is about 5-7 minutes steaming or parboiling for most vegetables. To avoid cooking longer than that, I will cut them into pieces that will cook in that time. Stirfrying is also good. I like to just heat up some garlic in extra virgin olive oil and toss up some of whatever I've got -- peppers, tomatoes, onions, green beans, broccoli, etc. When they're done I dress them with some lemon or vinaigrette or parmesan cheese.

So, this thread is twofold...what are your current eating habits,
They've improved, I have to say. Apart from shopping more with my mind than on an empty stomach I have started to eat less by chewing more instead of wolfing things down. I've started losing some weight already, so I must be doing something right.
and any suggestions for veggie side dishes?
Potatoes, peas, corn, carrots, broccoli, Brussels sprouts, cauliflower, red cabbage, spinach, asparagus, onions, leek.

I try to chose them according to their season so they aren't shipped or flown around half the world.

My pesto came out absolutely flawlessly. Yum! :D

My current eating habit is epic amounts of Thai food.

For breakfast today I had a strawberry Nutri-grain bar and applesauce. For lunch people were giving out free pizza on the way between my class and my dorm so I had that. I'm probably going to go to the dining hall for dinner so I don't know what I'm eating yet. I just checked the menu for tonight online but I'll see what I'd prefer or what combination between clam chowder, chips and salsa, and three tomato panini. Maybe some mashed potatoes too.

My dorm/apartment does have its own kitchen so I do go grocery shopping every other week, but I get things like chicken nuggets, canned raviolis, frozen mac and cheese and other similar things. When I eat vegetables in my own apartment I usually have carrots or green beans from a can and boil them.

Lets see...

Breakfast today: Apple
Lunch: Made myself some Pad Thai...mmmm
Dinner: Probably an egg salad sandwitch.

I tried out the pesto with some chicken slices, steamed corn, brown rice and carrot juice. It was a very tasty lunch. :)

I'm adjusting to a new job neighborhood, so my lunches are not quite what I would like them to be.

Breakfast today was about 1 cup of Kashi puffed 7 grains with raisins and whole milk.
Lunch was half a meatball sub from a place recommended by my boss. Quite tasty.
Dinner will be a salad, since I had meat for lunch.
I'm about to start my third cup of coffee.
Cup #4 will probably follow dinner, and I'll have a cookie, because I have a new job and that means I need chocolate. :(

ARTICHOKES: Cooking time varies tremendously with the size of the artichoke. My rule of thumb is, they are ready when the outer leaves just fall off at a touch. DO NOT EAT UNDERCOOKED ARTICHOKES. They contain a chemical that has a very, very bad flavor when raw. Cooking destroys that and makes them palatable. I also recommend you use a scissors to snip off the tips of the outer leaves and use a heavy knife to cut off the very top of the thing. They can have spines. Finally, in the center of the artichoke is the "choke" part -- a hairy nasty bit that covers the heart, which is the best part of the whole thing. (Freudian associations are appropriate.) If you cook the artichoke whole, you will want to pull out and discard the choke when you get to it. Don't eat it. Alternatively, you can cut the artichoke in half and cut out the choke before cooking. Just don't cut out the base under the choke, because it's the treat of the thing.oooh...thanks. Someone told me to cook them with a wedge of lemon, bay leaf and...um....something else in the water...damn it I need to start listening more...

A lot of people just discard all the outer leaves, but I prefer to use them like a chip with a dip. You pull the leaf off, dip it in whatever, then scrape the soft side of the leaf off with your teeth. Mm-tasty. Have lots of napkins.

Artichokes are a lot of work to prep but worth the effort. They are delicious and full of vitamins.I've only had a whole artichoke once before when my mom made it...I remember it being really good

You're basically describing my diet except the bread (I don't eat any), I don't know what to do with a picky eater but you could try things like polenta for sides, it would give you some grain but it's not 'always rice'......I like to make pizzas but with polenta as the crust, also I use it in quiches and I make polenta fries in the oven.
hmm...polenta could work. I did cous cous alot, but I'm not good at seasoning it, so it always was the kind with pre-packaged spices...not always the best thing for you.
Why not hunt up some bamboo steamers?I forgot those existed...I'll have to find some.

My rule of thumb (I have lots of those; my poor thumbs!) is about 5-7 minutes steaming or parboiling for most vegetables. To avoid cooking longer than that, I will cut them into pieces that will cook in that time. Stirfrying is also good. I like to just heat up some garlic in extra virgin olive oil and toss up some of whatever I've got -- peppers, tomatoes, onions, green beans, broccoli, etc. When they're done I dress them with some lemon or vinaigrette or parmesan cheese.I've been doing a clove or two of garlic, salt, pepper, and red pepper flakes. But I ran out of red pepper flakes last night :(

My pesto came out absolutely flawlessly. Yum! :D
Yay!
I tried out the pesto with some chicken slices, steamed corn, brown rice and carrot juice. It was a very tasty lunch. :)
I hate you. Send me some. NAOW.
I'm adjusting to a new job neighborhood, so my lunches are not quite what I would like them to be.

Breakfast today was about 1 cup of Kashi puffed 7 grains with raisins and whole milk.
Lunch was half a meatball sub from a place recommended by my boss. Quite tasty.
Dinner will be a salad, since I had meat for lunch.
I'm about to start my third cup of coffee.
Cup #4 will probably follow dinner, and I'll have a cookie, because I have a new job and that means I need chocolate. :(

Coffee is the drink of the gods. and :fluffle: for the rough new job.

I've made this 4 times for company, even the pickiest eaters looooove it. It's not the healthiest thing in the world, but it's better than fast food.....

http://desertculinary.blogspot.com/2008/02/polenta-cheesecake-pie.html

I've made this 4 times for company, even the pickiest eaters looooove it. It's not the healthiest thing in the world, but it's better than fast food.....

http://desertculinary.blogspot.com/2008/02/polenta-cheesecake-pie.html

that looks pretty good. I have to admit, I've never tried polenta before...what is it like?

My pesto came out absolutely flawlessly. Yum! :D
Flawless victory! :tongue::D:tongue:

that looks pretty good. I have to admit, I've never tried polenta before...what is it like?

well, it's made of cornmeal, it has a gritty texture but....not like grits, more smooth...it's pretty awesome, although I'm kinda biased since it's one of the most edible grains I can have.

oooh...thanks. Someone told me to cook them with a wedge of lemon, bay leaf and...um....something else in the water...damn it I need to start listening more...
Oh, I forgot! You should add a little lemon juice or vinegar to the cooking water, or rub lemon on the cut parts of the artichoke, or they will turn dark while they wait to cook. A little acid preserves their color.

Also do not cook them in cast iron or aluminum. They will react chemically with the metal, like carrots do, only the artichokes may also turn your teeth temporarily black. It brushes right off.


Coffee is the drink of the gods. and :fluffle: for the rough new job.
Thank you! :)

I've got a nice recipe for peppers stuffed with lentils...

It's simple enough, you chop up an onion, fry it till soft, add about 1.5 cups of lentils and a tin of chopped tomatoes. You let that simmer until the lentils are soft, they'll absorb a lot of liquid so you will need to fill up with some water or liquid stock. It should be a sort of porrige-y consistency in the end.
Season to taste, then cut the peppers in half, spoon the lentils in, cover with some tin foil and bake for 15-20 mins, until the peppers are soft. Sprinkle with cheese and put it back in the oven for another 5-10 mins.

That should work as a side dish as well, although I usually just have them with a nice salad.
Seeing how I bought lentils in a recent fit of pretending to eat healthier, I'll bookmark this. Which lentils did you use, though? The brown ones (dunno their name, but basically the ones classically used in Germany)? Or red ones? Or maybe even that obscure kind with the name I forgot that languishes at the back of my pantry shelf? That would be great...

Oh, I forgot! You should add a little lemon juice or vinegar to the cooking water, or rub lemon on the cut parts of the artichoke, or they will turn dark while they wait to cook. A little acid preserves their color.

Also do not cook them in cast iron or aluminum. They will react chemically with the metal, like carrots do, only the artichokes may also turn your teeth temporarily black. It brushes right off.
Yeah...that's a good thing to know...since my cookware is almost all aluminum ;)

I didn't know carrots reacted...hmm...*does not eat cooked carrots frequently*

well, it's made of cornmeal, it has a gritty texture but....not like grits, more smooth...it's pretty awesome, although I'm kinda biased since it's one of the most edible grains I can have.

I'll have to give it a try...they've gotta sell them up here somewhere (probably somewhere very obvious too)

I didn't know carrots reacted...hmm...*does not eat cooked carrots frequently*
Ooooh, that reminds me of these 2 recipes for carrots as a side dish (http://forums.jolt.co.uk/showpost.php?p=12044985&postcount=37).

Dinners at my house tend tend to involve meat or fish, lots of veggies, and either rice or potatoes (usually rice). Tonight, for example, I'm making salmon, rice, and salad. I don't eat meals the rest of the day so much as I have lots of little snacks: yoghurt, a handful of nuts (recently it's been cashews), fruit, crackers with cheese, cottage cheese with fruit, half a bagel, etc. It's probably not the healthiest way to do things, but it works for me.

If you like zucchini, a great side dish is zucchini parmesan. Cooked breaded zucchini slices layered with parmesan cheese and a tomato sauce (though I also like it with fresh tomato slices), then baked.

If you like cauliflower, try lightly steaming it, then topping it with a bread crumb/parmesan/melted butter mixture (you only need a tiny bit of melted butter) and baking it.

I also like roasted veggies as a side dish (toss in a little olive oil, sprinkle with salt and pepper, then throw them in a 400 F oven). For the most part, though, I make salad or steamed veggies.

My diet consists basically of meatless burritos (rice/beans/corn/potatoes/cumin/sour cream/jalopenos) and cans of V8...and, of course, coffee and a hearty portion of alcohol from time to time. Other than the sodium, it's actually pretty well nutritionally balanced; I guess I somehow stumbled in to a quite decent diet despite utter incompetence, limited budget and lack of any real time, desire or facilities with which to prepare my own meals.

Plus, those damn things keep you regular as all hell. Nothing too solid, nothing too soft...just perfect with a neat cutoff.

Seeing how I bought lentils in a recent fit of pretending to eat healthier, I'll bookmark this. Which lentils did you use, though? The brown ones (dunno their name, but basically the ones classically used in Germany)? Or red ones? Or maybe even that obscure kind with the name I forgot that languishes at the back of my pantry shelf? That would be great...

I use the red ones.
If you want a recipe for the brown ones, I've got one for lentil roast lying around at home somewhere that I can dig up for you.