Starving Student

--- said:

I'm almost finished my first year in University and my first year
living away from home. If there's one thing I regret, it's not
having a lot of recipes for quick healthy meals that I can make.
I've gained about 10 pounds in the last year.

I was wondering if someone has good recipes that they have tried and
can share with me. I'm looking for quick meals, low fat, preferably
vegetarian.

Thank you.

Alex

Need more information. Please tell us what cooking facilities you have
available. If you're in a dormitory with a hot plate it will make a big
difference as opposed to being in an apartment or flat with a full kitchen.
What do you have in the way of pots & pans? What about budget restrictions?

Jill

--- wrote on 09 Apr 2005 in rec.food.cooking

Quoted message said:

I'm almost finished my first year in University and my first year
living away from home. If there's one thing I regret, it's not
having a lot of recipes for quick healthy meals that I can make.
I've gained about 10 pounds in the last year.

I was wondering if someone has good recipes that they have tried
and can share with me. I'm looking for quick meals, low fat,
preferably vegetarian.

Thank you.

Alex

google 1 pot meals...watch the carb and fat content.

Fresh baby Spinach makes very nice salads and lasts in the fridge
longer than lettuce. By mixing up the salad fixings (include nuts,
cheese, cooked eggs, apple, pineapple and whatever else floats your
boat)and differing dressings you can make a different tasting salad
every day of the year. Add strips of grilled chicken/meat or not.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

--- said:

I'm almost finished my first year in University and my first year living
away from home. If there's one thing I regret, it's not having a lot of
recipes for quick healthy meals that I can make. I've gained about 10
pounds in the last year.

I was wondering if someone has good recipes that they have tried and can
share with me. I'm looking for quick meals, low fat, preferably vegetarian.

Welcome to the world of cooking on a tight budget. If you are like most
students you are probably eating a lot of snack foods like potato chips and
chocolate bars, and drinking a lot of soft drinks. Banish them from your diet.

Learn to stir fry vegetables. There are a few simple rules. Cut the ingredients
into small bite size pieces so that they coo quickly, and cook the in order or
hardness. Toss in the harder longer cooking veggies first and adding them next
softer things as the others intensify in colour. I usually use chicken broth
mixed with cold water and corn starch fo the sauce but you can use vegetable
broth instead. Use garlic, ginger and peppers to season it.

Quoted message said:

Welcome to the world of cooking on a tight budget. If you are like most
students you are probably eating a lot of snack foods like potato chips
and
chocolate bars, and drinking a lot of soft drinks. Banish them from your
diet.

Yes, these were my curse this year...it's amazing how addictive they are.

Quoted message said:

Need more information. Please tell us what cooking facilities you have
available. If you're in a dormitory with a hot plate it will make a big
difference as opposed to being in an apartment or flat with a full
kitchen.
What do you have in the way of pots & pans? What about budget
restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the pots and
pans....

Budget restrictions...ummm, I've never skimped when buying food, but I'm not
looking for 5 star gourmet meals

"---" <[email hidden]> wrote in message news:UQZ5e.943114$6l.429287@pd7tw2no...

Quoted message said:

Quoted message said:

Need more information. Please tell us what cooking facilities you have
available. If you're in a dormitory with a hot plate it will make a big
difference as opposed to being in an apartment or flat with a full
kitchen.
What do you have in the way of pots & pans? What about budget
restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the pots

and

Quoted message said:

pans....

Budget restrictions...ummm, I've never skimped when buying food, but I'm

not

Quoted message said:

looking for 5 star gourmet meals

That being the case I recommend you subscribe to rec.food.recipes and
bookmark:

http://www.foodtv.com/

my assumption was you were dorm-bound with only a hotplate and microwave
to work with as I was during school.

John<==I miss the ramen noodles.

On Sat 09 Apr 2005 05:00:45p, John Bonnett wrote in rec.food.cooking:

Quoted message said:

"---" <[email hidden]> wrote in message
news:UQZ5e.943114$6l.429287@pd7tw2no...

Quoted message said:

Quoted message said:

Need more information. Please tell us what cooking facilities you
have available. If you're in a dormitory with a hot plate it will
make a big difference as opposed to being in an apartment or flat
with a full kitchen. What do you have in the way of pots & pans?
What about budget restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the
pots and pans....

Budget restrictions...ummm, I've never skimped when buying food, but
I'm not looking for 5 star gourmet meals

That being the case I recommend you subscribe to rec.food.recipes and
bookmark:

http://www.foodtv.com/

my assumption was you were dorm-bound with only a hotplate and microwave
to work with as I was during school.

John<==I miss the ramen noodles.

They still sell 'em, John. <g> I just a newspaper ad for a 20-pack for
$10.00.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Sat 09 Apr 2005 05:00:45p, John Bonnett wrote in rec.food.cooking:

Quoted message said:

"---" <[email hidden]> wrote in message
news:UQZ5e.943114$6l.429287@pd7tw2no...

Quoted message said:

>Need more information. Please tell us what cooking facilities you
>have available. If you're in a dormitory with a hot plate it will
>make a big difference as opposed to being in an apartment or flat
>with a full kitchen. What do you have in the way of pots & pans?
>What about budget restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the
pots and pans....

Budget restrictions...ummm, I've never skimped when buying food, but
I'm not looking for 5 star gourmet meals

That being the case I recommend you subscribe to rec.food.recipes and
bookmark:

http://www.foodtv.com/

my assumption was you were dorm-bound with only a hotplate and microwave
to work with as I was during school.

John<==I miss the ramen noodles.

They still sell 'em, John. <g> I just a newspaper ad for a 20-pack for
$10.00.

Damn, that's expensive. I get 12 packs at wally world for around $1.50.

Bruce

On Sat 09 Apr 2005 05:19:36p, Bruce B wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sat 09 Apr 2005 05:00:45p, John Bonnett wrote in rec.food.cooking:

Quoted message said:

"---" <[email hidden]> wrote in message
news:UQZ5e.943114$6l.429287@pd7tw2no...

>>Need more information. Please tell us what cooking facilities you
>>have available. If you're in a dormitory with a hot plate it will
>>make a big difference as opposed to being in an apartment or flat
>>with a full kitchen. What do you have in the way of pots & pans?
>>What about budget restrictions?
>
>I'm in an apartment with a full kitchen....and yes I've got all the
>pots and pans....
>
>Budget restrictions...ummm, I've never skimped when buying food, but
>I'm not looking for 5 star gourmet meals
>

That being the case I recommend you subscribe to rec.food.recipes and
bookmark:

http://www.foodtv.com/

my assumption was you were dorm-bound with only a hotplate and microwave
to work with as I was during school.

John<==I miss the ramen noodles.

They still sell 'em, John. <g> I just a newspaper ad for a 20-pack for
$10.00.

Damn, that's expensive. I get 12 packs at wally world for around $1.50.

Bruce

Thanks. Didn't know. I've never bought Ramen noodles in my life.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

[email hidden] (---)WROTE:
I'm almost finished my first year in University and my first year living
away from home. If there's one thing I regret, it's not having a lot of
recipes for quick healthy meals that I can make. I've gained about 10
pounds in the last year.
I was wondering if someone has good recipes that they have tried and can
share with me. I'm looking for quick meals, low fat, preferably
vegetarian.
Thank you.
Alex
------------------------------------------------------------RESPONSE: I
worked @ Indiana University -Teter Quad- as a prep cook in mid 1970's
and really feel for you.
Nothing but high fat, unhealthy and tasteless food was served 3 times a
day.
I told more than one student instead of protesting whether the lettuce
was picked from a union farm, jumping on cafeteria table and crowing
like a rooster - hazing time- or if the cows were grass or corn fed the
list goes on to protest for better tasting heathy food that your parents
flipped the bill for.
I saw first hand students who after 4 years of cheeseburgers, fries,
eggs in butter and soda pop etc. day in day out were obese and sick when
they received their degrees.
Glad to know attitudes are changing what is going in their bodies now.
Good luck with your search for alternative menu if I remember right
cooking in students dorm was prohibited but not from ordering late nite
pizzas as many did.

--- wrote:
[snip]

Quoted message said:

I was wondering if someone has good recipes that they have tried and
can share with me. I'm looking for quick meals, low fat, preferably
vegetarian.

Learn two basic homemade spaghetti sauces, one long-simmered "Italian
gravy" you can make in large quantities for a crowd, and one fresh and
quick. This one is without meat, but you could easily add meat to
it(especially some pork shoulder), and using parmesan or romano cheese
is up to you:

Italian Gravy (may be halved)

2 28 oz cans tomato sauce (low salt if available; Hunts is
good)
1 6 oz can tomato paste
1 qt vegetable stock (or chicken stock, or water)
2 cups dry red wine (drinkable, not cooking wine)
1/4 cup olive oil
2 yellow onions chopped
6 garlic cloves chopped
2 ribs celery chopped
2 carrots grated or finely minced
1/2 cup chopped parsley
1/2 lb mushrooms chopped (or 1/2 lb. each of button and crimini)
1/2 tsp red pepper flakes (vary the amount for desired hotness)
2 TB dried oregano
2 bay leaves
4 TB dried basil
1/2 tsp black pepper
2 TB salt (or less if the tomato sauce and paste are salted)
1 TB sugar

Sauté onions, garlic, celery, and carrot in olive oil over medium high
heat until the onions are tender but not browned. Put in large pot
with all the other ingredients. Bring to a simmer--you want just a few
lazy bubbles popping the surface, not a real boil--partially cover and
simmer for three hours. (It isn't that it needs to "cook" that long,
it's that this much time is needed to make everything blend together
properly. Keep simmering heat regulated, stir occasionally. Find and
remove the bay leaves when it's done.

Why make your own when there are so many jars of pasta sauce at the
store? To give yourself a basic benchmark, so you can experiment with
quantities of herbs and seasonings each time you make it until you
really like it, so you can see how much can be saved by doing it
yourself, so you can offer something of your own to guests.

Here's a version of a fast one, to be made when you can get some good
fresh tomatoes (serves two, probably):

Heat 2 TB olive oil in a skillet over medium high heat. Add 1
small onion, chopped, and sauté for 2 minutes. Add 2 cloves garlic,
chopped, and a pinch of red pepper flakes, and toss or stir for another
30 seconds. Add 4 to 6 Roma or plum tomatoes, seeded and chopped
small, and a large pinch of sugar. Add 2 TB of chopped fresh basil or
1 TB of dried. Stir, turn the heat down to medium low and cook for
about ten minutes. Do NOT cook more than 15 minutes--you want to serve
this when the tomatoes are still fresh and have not got far along that
chemical path that leads to sauce.

This is infinitely variable, adding mushrooms or sausages or bell
peppers, or different herbs. -aem

--- said:

Quoted message said:

Need more information. Please tell us what cooking facilities you
have available. If you're in a dormitory with a hot plate it will
make a big difference as opposed to being in an apartment or flat
with a full kitchen.
What do you have in the way of pots & pans? What about budget
restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the
pots and pans....

Budget restrictions...ummm, I've never skimped when buying food, but
I'm not looking for 5 star gourmet meals

Okay, no one is talking 5 star gourmet. Stir fry would be the obvious
choice. Day old chilled steamed rice tossed with nicely stir fried veggies
of your choice in a bit of oil, some soy sauce and maybe chili sauce. Maybe
an egg scrambled in.

Barley Pilaf is good. 1/4 c. barley to 1 cup veggie stock or broth. First
saute minced onion, garlic, celery in butter with and salt & pepper. Add to
the barley in a covered baking dish. 350F about about 1 hour, covered, in
the oven.

Here's a good use for cheap canned beans:

5 Bean Soup:

Drain and rinse one 15 oz. can red kidneys; one can navy beans; one can
garbanzo (chick peas); 1 small (9 oz.) can lima beans; 1 small can cut green
beans. Place in a deep pan. Add 2-3 c. vegetable stock or broth. Add 1-1/2
tsp. dried basil; 1/2 tsp. dried oregano. 1/8 tsp. ground cumin. 4 Tbs.
chili powder. Dash of Tabasco or other hot sauce. 1 can of beer. Cover
and simmer, stirring occasionally, 25 minutes.

I adapted this recipe to add 1/4 c. pearl barley to thicken the soup. Due
to that I cook it about an hour longer to make sure the barley is tender and
it thickens the soup nicely.

Serve the soup in deep bowls sprinkled with finely shredded cheddar. For a
garnish you might like a dollop of sour cream.

Serves 6-8

Jill

Victor Sack told me that Wayne Boatwright said:

I've never bought Ramen noodles in my life.

WHAT?? You've gotta try 'em, at least once. I expect a full report! 😄

Carol
--
Coming at you live, from beautiful Lake Woebegon

Victor Sack told me that 'aem said:

Learn two basic homemade spaghetti sauces, one long-simmered "Italian
gravy" you can make in large quantities for a crowd, and one fresh and
quick.

This is the greatest tomato sauce of all time:

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (my addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"

- - - - - - - - - - - - - - - - - - -

Per serving: 90 Calories (kcal); 6g Total Fat; (64% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

On Sat 09 Apr 2005 06:26:48p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

Victor Sack told me that Wayne Boatwright said:

I've never bought Ramen noodles in my life.

WHAT?? You've gotta try 'em, at least once. I expect a full report! 😄

Carol

I dunno, Carol. A fellow at work brings them for lunch quite often. They
don't look that appetizing to me.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Victor Sack told me that Wayne Boatwright said:

On Sat 09 Apr 2005 06:26:48p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

Victor Sack told me that Wayne Boatwright said:

I've never bought Ramen noodles in my life.

WHAT?? You've gotta try 'em, at least once. I expect a full report! 😄

I dunno, Carol. A fellow at work brings them for lunch quite often. They
don't look that appetizing to me.

They're not. They suck. I didn't say they were good, just that you should
try them once in your life. Broaden those culinary horizons! LOL!

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Sat 09 Apr 2005 06:42:54p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Victor Sack told me that Wayne Boatwright said:

On Sat 09 Apr 2005 06:26:48p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

Victor Sack told me that Wayne Boatwright <[email hidden]>
said:

> I've never bought Ramen noodles in my life.

WHAT?? You've gotta try 'em, at least once. I expect a full report!
😄

I dunno, Carol. A fellow at work brings them for lunch quite often.
They don't look that appetizing to me.

They're not. They suck. I didn't say they were good, just that you
should try them once in your life. Broaden those culinary horizons!
LOL!

Carol

LOL! I think I'll pass. Too many other really good things to eat. <g>

Tomorrow I'm making chicken paprikash with dumplings, with cukes and onions
in sour cream dressing on the side. That's a meal!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel in dis Dress said:

[snip]
This is the greatest tomato sauce of all time:

Quoted message said:

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies

It looks perfectly fine, but I guarantee you that if you kept simmering
it after adding the wine until the total cooking time was >3 hours, it
would be noticeably better. I challenge you to try it.

I don't understand the chemistry, but I have been convinced by
experimentation that tomato sauces should always...*always*...be cooked
either more than than 3 hours or less than 15 minutes. Everything in
between is, well, average. -aem

Victor Sack told me that 'aem said:

Damsel in dis Dress said:

[snip]
This is the greatest tomato sauce of all time:

Quoted message said:

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies

It looks perfectly fine, but I guarantee you that if you kept simmering
it after adding the wine until the total cooking time was >3 hours, it
would be noticeably better. I challenge you to try it.

I usually do cook it longer than the recipe calls for, so we're in
agreement there. We like our sauces kinda thick.

Quoted message said:

I don't understand the chemistry, but I have been convinced by
experimentation that tomato sauces should always...*always*...be cooked
either more than than 3 hours or less than 15 minutes. Everything in
between is, well, average. -aem

I'll save this post and refer back to it the next time I make pizza sauce.

Carol
--
Coming at you live, from beautiful Lake Woebegon