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Posts tagged ‘beans’

Sloooow food.

We’ve been warned of the dangers of fast food till we’re bored with it. Judging by how full the parking lots are, itĀ  hasn’t made a dent in people’s eating habits. I’ve recently become even more enamored with slow food. Really slow food. I’ve been making bread using only sourdough starter, and still making my yogurt.

This isn’t going to be a “how-to” post, rather a yes, you can. I realize we are all busy and tired, but these are foods that don’t take a lot of time. Or rather, they do, but not from you. For example, it takes less than a few minutes to feed your starter:

potato sour dough starter

potato starter

Starter

This starter is made from a few table spoons of instant potatoes, sugar and water. It can survive in your fridge or freezer almost indefinitely. You just feed it and it does its own thing.

Sourdough

You use it to make sour dough bread. I’ve been using the recipe it came with (from a friend), and one from the internet, and you don’t have to use yeast. It does take a looong time, but you just put it in a bowl and ignore it. You can start it the night before and it’ll be ready for the second rise when you get up in the morning. I started my last one on a weekday and didn’t have time for it for days, so I put it in the fridge till I was ready for it. sour dough

It did fine.

yogurt being cultured in little glass jars

Yogurt

The yogurt is the same thing. I saved some of the last batch I had made in the freezer. I take a little over a liter of milk, microwave it for 11 minutes till it bubbles, then let it cool to 115/120 degrees. Add some of the frozen yogurt, stir and pour into jars. Put them in my yogurt maker and walk away. This time it took longer. It was yogurt in the morning, but I wanted it thicker, so I went to work and popped them in the fridge when I got home. I drained them after dinner and I was done.

Beans

I also recently read that you don’t have to soak beans before cooking. I tried that, and it’s true. I put them inbeans simmering in the crockpot after dinner, and they were well cooked the next morning. Since beans are such a good food, cooking up a big batch and having them on hand to add to a variety of other foods is a great thing.

Fast Food

Now, in telling you all this, don’t think I hate fast food. I can use my microwave and frying pan to get dinner on the table in 20 minutes. I cook fish straight from the freezer and nuke broccoli and potatoes. Any way you can get tasty healthy food instead of garbage is ok in my book. But if you want fast food all week, take a few minutes here and there to add slow food. Cook a batch of rice while you are eating dinner for the next day. Always through roasted vegetables in with your chicken, make your stove work harder. I don’t think anything’s easier than roasting a whole butternut while my chickens cooking, then I de-bone the chicken and scoop the squash at the same time. Could be then, could be two days later. Make your fridge, freezer, microwave and oven really work for you.

Basic Eating- Beans and Rice

I am not a foodie, and never claimed to be. However, I have been told that my ability to throw stuff together is not universal, and several people have asked me what I eat. I thought I would give you my basic “go to” dish, beans, rice and whatever.

First, either soak and cook dried beans according to directions, or get out a can of beans, any kind, including baked, although they have a lot of sugar. I don’t use canned often, and if I do, I don’t rinse, since I like a lot of sauce in my food. Rinse and drain if you are worried about your salt intake. If you want to use lentils instead, cook them with the rice. Second,cook 1-2 cups of rice, according to directions. I haveĀ  a rice cooker, and never bother to measure any more. If you are using dried vegetables, or ones you want to have cooked, add them to the rice. Once these two ingredients are cooked, add any kind of tomato product; canned, fresh, dried. In a pinch I’ve used tomato soup or ketchup. Add vegetables, in any form. I like fresh onions and green pepper for the crunch. You can go southwest by adding cayenne pepper, chili powder, taco seasoning, or salsa. You can go asian by adding fish or oyster sauce, curry powder, soy sauce or whatever. This time I made rice and lentils with chili paste, dried tomatoes, dried red pepper, dried celery, and tomato soup. I’m going to add canned salmon and frozen broccoli to some of it. Or maybe all of it. You can add hamburger, tuna, chicken, whatever. You don’t need to add the meat, unless you are concerned about your protein intake.

Beans and rice can be the base for just about anything you’d like to add. I can’t think of too many things that don’t go well. Eggs are tasty in it too. Use your imagination, or use up your leftovers. You can cook up a big batch of beans and rice on the weekend, add different things to it each day and have lunch for the whole week. Don’t be afraid, if you think it’s really weird, take a half cup of the beans and rice out, add the odd ingredient and taste. If you like all the individual ingredients, you’ll probably like them together. When people complain about the cost or effort in healthy eating, I through this at them. You can’t get much cheaper than beans and rice, and since you can add any leftovers to it, you aren’t wasting any food.

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