Feed Me!

10 01 2008

Here’s the deal, folks.  I need some recipes. I need PATHETICALLY SIMPLE recipes for healthy food, preferably none that involve heat or the production of more than one or two dirty dishes. Being home for a month has made it painfully obvious that although I have many skills, none of them have anything to do with the preparation of food. (The eating of said food is a completely different story. I’m practically an expert. But then again, we all are.) It makes me very sad (and I never thought I’d say this) to think about going back to eating popcorn. But the fact of the matter is, at the end of the day in sweltering Brazil, the last thing I want to do is get all fancy in the kitchen and whip up a big spread. Popcorn is the easiest thing.
So I’m calling for help. Think about what you like to eat during the summer and give me some ideas for healthy (or not, I really don’t care at this point) things to prepare for myself. Starting Sunday I’m in another world and need to fend for myself.

Any ideas?




15 responses

10 01 2008

I have a lot of recipes on my blog. If you have a crockpot you can prepare many of them. Many are economical, easy to prepare, etc. I hope you will look around the blog.



10 01 2008

Gina, do you have access to some good Tomatos?
Now that’s a pick up line if I ever heard one.
Recipe forth coming. It’s light and great.

Angel-hair pasta with fresh tomato sauce from Gourmet Magazine July 2006

1 small garlic clove
3 lb tomatoes
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar (optional)
1/2 teaspoon black pepper
1 lb dried capellini (angel-hair pasta)
1/2 cup chopped fresh basil

Accompaniments: finely grated Parmigiano-Reggiano; extra-virgin olive oil for drizzling (optional)

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife.

Core and coarsely chop two thirds of tomatoes. Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set in a large bowl, reserving pulp and discarding skin. Toss pulp with chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using), and pepper. Let stand until ready to use, at least 10 minutes.

While tomatoes stand, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil.

Cooks’ Note: Tomato mixture can stand at room temperature up to 2 hours.

11 01 2008

It’s not fancy, but carrot salad is a nice summertime snack. And I personally went nuts this summer over this peanut butter-based dressing I made. Might be good to use a little chicken stock/broth if you can’t get your hands on the nam pla. Oh, and let’s see…as long as you’ve got a can opener, you can do this three bean salad – a little chopping, and a little this and that, and you’re done :-)!

11 01 2008

I suggest you make a big salad at the beginning of the week. Every day add something else to it, or top it with something, Bacon, Chicken, Fish, etc. After three or four days, you make a new big salad and do it again but keep adding something different.

11 01 2008

I know I have more recipes than this but for now here is one I make a lot in the summer to get my “mexican” fix. Its good for you and easy. Goes great with chips. I will tell you though that at first I thought it sounded so gross…haha

Cream Cheese Mexican Dip
1 (8 oz) pkg. Cream cheese, softened
2 Tbsp. Of Taco Seasoning-(I use more than 2)
1 cup of Chunky Salsa (I use Pace Picante)
1 can of Black beans, drained
1 cup of shredded cheddar

Shredded Lettuce
1 sm. Can of sliced black olives, drained
Extra Shredded Cheddar
Green Onions (optional)

INSTRUCTIONS: Blend together the cream cheese and taco seasoning until smooth. Add in the salsa, black beans, and shredded cheddar. Mix well and pour into medium bowl. Cover with shredded lettuce, more cheddar cheese, black olives, and green onions. Let it chill for a couple of hours or overnight.

Serve with chips or crackers.

11 01 2008

One of my favorite sources for recipes is simplyrecipes.net. Subscribe to the feed and I promise you’ll be inspired to cook when you see some of the daily recipes. Of course, on the day I’m recommending the site to you, the recipe is for pickled onions. I would never make pickled onions, but you can browse the site and find things you want to make…I promise.

12 01 2008

un’ de’ twa’…to the “guacamole dip”…
…make wonderful “guacamole dip” for you dipping pleasure or to go with a good bowl of “slow cooked (crock) beans”….

Two avocado’s minced up with a fork…in a bowl…
alittle cream cheese…(about two to three tablespoons)
season as desired…”oregano garlic and a little salt if desired though not necessarily needed (although salt -little- brings out the garlic flavor) ”
some salsa added at will…

makes a good plain “guacamole dip”…

add things like tomatoes etc. that you like at will if deemed pleasurable…

but of course, avocado’s are the vegetarians’ meat and very filling…added with tortilla chips for dipping…or added to a bean burrito…makes for bounteous buko’ enticing pleasurable fare…and quick…

12 01 2008

…Philadelphia cream cheese is my preferred cream cheese…

12 01 2008

appendix noted to the “guacamole dip” (avocado dip with tortilla chips)

…preferably (if any really) nix’ on the salt for the batch…but do add 1/4 teaspoon of lemon juice if you have it…lemon or lemon juice adds little to the taste but also pro-longs the longevity of the avocado dip maybe two days at the most …if you should have any left over…usually it’s so good if you do have any left over it will probably be eaten up in a mad dash to the ‘refridge’ for sustenance…

12 01 2008

appendix noted on “avocado buying…”

Avocados should be either bought ready to prepare … in which case they are somewhat soft to the touch on the outer 1/8 or less of and inch to the touch…or even a little more… if you use them relatively quicker … but if hard…allow to ripen in a shady ventilated area for two or three days …

12 01 2008

of course usual fare for avocado salad…or exclusively “guacamole” is serve at room temperature or slightly (if at all chilled somewhat) …cold is good i guess but that’s really a matter of self interpretation….though to reiterate …usual fair is “slightly chilled just under room temperature”…

12 01 2008

…for me another refrigerated stand by for the sake of expediency and sheer power as well as “left over sustenance ability” (and longevity)… is the famed, hallmarked …

Tuna fish salad…a great summer catch if only the season existed at all…

One can Tuna (6 or 8 oz. respectively)
open can with “old timey opener” …yes I know…the kind that if not new may or maynot (depending on the quality of the opener) risk metal shavings along the edges of the inside of the freshly opened can…although (bare with me) with a little keen eye and minor effort you can (with a spoon) “fish out” (if any exist) the shavings….although continuing on…

…bare down with the lid upon the tuna in the can…while running water on the top of the lid under the faucet … to expunge any oil or water that the “Tuna is packed in”…after baring down under faucet with lid on …two or three good pushes to tightness of bottom… empty freshened Tuna into bowl…

…after which having already prepared three or four eggs…(hard boiled) that is place eggs in 2 or 3 quart pot (or what ever your using) covered with water the eggs just till slightly covered with water…in cold water to start…heat on high…when water begins to boil (a few pops or a little more cause at that point …it doesn’t really boil any harder) keep it just around or slightly above this gentle boil for 10 or 11 minutes…After which, rinse hard boiled eggs in cold water while emptying the hot water under faucet ….about 3 exchanges of water from hot/warm, warm/warm warm/cold…and allow to “steep” (slowly cool) for no more than 10 minutes…the trick is cooling the eggs just enough if not alittle more to the point of being actually allowed to steam within the insides between the shell and the egg itself…After which you can remove the roomtemperature or above eggs from the water and gently crack with a rolling movement on the counter…peal preferably in long twin like shells leaving a nice egg easily peeled…but get ready to grate them any way…so etc. etc.

…Grate the eggs into the Tuna…and mix up well with a fork…add three or maybe even four tablespoons of Mayonnaise…(texture to suit)…add little salt if desired, Tabasco if desired…and spice according to own preference…garlic etc…some like myself…prefer Tuna Salad bland…

mix well and spread on toast or bread…or eat as side dish…garnished maybe maybe not…?!

12 01 2008

Wow, Frodo. These are very clear instructions….you haven’t, by chance, authored a cookbook, have you? Thanks for all the details! Very fun to read! (And we have excellent room temperature or very cold avocados in Brazil, so this is right up my alley.)

13 01 2008

Thanks to all of you who responded! I’ll let you know everything works out!!!

14 01 2008
How I know I’m not in the States anymore. « A Year Here / A Year There

[…] I’m writing today because, after lunch, I went grocery shopping. I took to heart a lot of the ideas you all gave me for healthy things to eat and filled my basket with great foods: green beans, tomatoes, beets, […]

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