Forums: September 2010 Kickstart Forum Archive: Fast, Frugel & Fresh
Created on: 10/14/10 08:05 AM Views: 3410 Replies: 18
cch22 Joined: 09/08/10 Location: New York State Posts: 1001	Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 8:05 AM Hi I watched the biggest loser last night (tivod) and Bob Harper was on saying he can't compete w/a $5.00 pizza. I think we can ... and add a BAM from the other cook!! Kick it up, make it fast, frugel & fresh.. i would say delious, but it doesn't start with an F. So last night I came home from work.. realized i didn't have "anything" for a meal to reheat.. opps.. needed something FAST (easy).. as it turned out.. it was frugel because it made a lot for either a larger family or left overs... and parts of it were fresh.. I found a box of whole wheat pasta, got the water to boiling... Dump the pasta in the water... I simply looked in the fridge for those straggly veggies from other meals that were not cooked..(fresh) I found a bunch of broccoli and mushrooms so i went to work stir frying them in water. BTW a green gourmet pan is wonderful.. no oil products in the non-stick. you can actually brown veggies!!! Then I got out my cans (fast) I found a large can of crushed tomatoes, a small can of tomatoes w/chipolte, a can of chick peas, a can of black beans, a can of black eyed peas, and a can of green chili peppers. Put all those in a pot to simmer. Added about 1-2 tsp of red pepper.... Mix them alltogether.. and yumm.. to change it up just add different veggies or change to spices you like.. What is your go to recipe for fast, frugel & fresh??
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 8:16 AM We've got a bunch of quick go-to meals. Stir fry is one of the fastest - whatever veg we've got handy, brown rice, whatever beans we've got cooked up in the fridge. Another is chili, though it is better the longer it simmers, same with soup. We buy beans in bulk and generally cook up enough for a few meals at once (and store them in portioned out containers in the fridge). Those can get tossed in with just about anything. I try to buy bell peppers on special (like when the $4/lb red peppers are on sale for $2/lb) and we slice and freeze them for quick toss into stir fry, chili, etc. Lately, one of the quick and cheap go-to meals has been mac 'n' not-cheese (the recipe for the not-cheese sauce is around here somewhere). Hubby says it's even easier than melting dairy cheese for sauce. Son decided against the boxed stuff several years ago when he saw how much sodium was in each serving. We toss in whatever frozen veg we might have to add color and more nutrients to the mix and get nice casserole effect. --Deb
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 8:27 AM Hi Deb, I recently stopped buying bell peppers, unless they are at the farmers market... I buy broccoli instead... or if i can afford it. organic peppers...they say they are one of the veggies w/the highest pesticide use. so i guess i should buy a bushell at the farmers market this weekend and do the freeze thing. yes i sometimes have made a lot of the beans, rice, barley..and then threw it into whatever i am making. it works well..but that night i just wasn't prepared as much.. we split our time between 2 houses... i have food everywhere!!
	Edited 10/14/10 8:28 AM Quote | Send PM | Link | Top | Bottom
Bugsmom Joined: 09/13/10 Posts: 2087	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 8:33 AM yeah, we aim for the organic peppers if we can manage it (like when they're on sale) - the co-op market we shop at usually has organic bell peppers available - I might buy just one red pepper for a specific recipe so it's not terribly budget destroying. We also buy the pre-sliced and frozen organic bell peppers (Cascadian Farms I believe is the brand). They just add so much color, texture, and flavor to things. The only caveat is that the frozen ones aren't great for raw munching once they thaw even though they're great in cooked applications. --Deb
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aleta Joined: 01/07/10 Location: Claremont, CA Posts: 153	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 4:26 PM [/quote] "BTW a green gourmet pan is wonderful.. no oil products in the non-stick. you can actually brown veggies!!!" [/quote] I love these ideas. And what is the name of this great pan? I want one! Never did get the hang of stir frying with water. I seem to go too far or too much water. Sad looking veggies that wish I had not used them. But maybe with this pan I could do better. Thanks everyone. aleta aleta email
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 4:28 PM aleta wrote: I love these ideas. And what is the name of this great pan? I want one! Never did get the hang of stir frying with water. I seem to go too far or too much water. Sad looking veggies that wish I had not used them. But maybe with this pan I could do better. Thanks everyone. aleta That is the name - I just googled it "Green Gourmet" is a line of cookware. --Deb
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 4:34 PM yep it is made by cuisinart.. good stuff..i have an 8" skillet.. i would like a 10"..
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 4:37 PM What do they use for the non-stick? I'm always leery about any non-stick - they've got to use some chemical to make it that way, and how well have they tested said chemicals over time? Not saying these aren't great pans, I just would like more info (pretty please) about how they make it non-stick. We mostly just use seasoned cast iron or stainless steel cookware and yes we use a small amount of oil (or broth or water depending on application) to cook with. Currently looking for a good spritzer so we can spritz with oil instead of pour - our last spritzer conked out, kept clogging up. --Deb
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 4:55 PM I dont' know.. but it's not like teflon.. it doesn't stick or smoke.. and i do use tiny bits of water.. just keep adding..
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aleta Joined: 01/07/10 Location: Claremont, CA Posts: 153	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 5:42 PM WOW you guys are fast! Thanks so much. I should be green panning it soon. aleta email
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 6:11 PM if you have a gas stove.. i think the seasoned cast iron would be even better.. but alas i cook on an electric stove, for now..
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 11:49 PM The Green Gourmet cookware has an anodized ceramic surface that is made to withstand high heat, which is what makes it nonstick. It is not chemical-based, nor is it going to leach dangerous substances into your food. If you are curious about it, their website provides a wealth of information. http://www.cuisinart.com/products/cookware/GreenGourmet/GreenGourmetSet/gg-12.html Molly Horn
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Fast, Frugel & Fresh Posted Thursday, October 14, 2010 at 11:53 PM To get back on topic --- Cynthia, I love that idea you posted! I have never tried that, but I plan to soon. I seem to get stuck in ruts myself, but I usually don't try the "open and dump" method of cooking. I always have to have a recipe to go by. I really admire those people who can just fly by the seat of their pants and create a whole meal based on what they have in their pantry or fridge. I wish I could do that! Molly Horn
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cathyb Joined: 09/13/10 Posts: 149	RE: Fast, Frugel & Fresh Posted Friday, October 15, 2010 at 1:44 AM I found the green gourmet pan at amazon.com. I love it, and use it several times a day. I usually use some water with it. I have an oil mister that I also bought from amazon. It is a "misto" brand. For a quick meal, it usually comes from the freezer. I don't get too creative under pressure, and when I am really hungry and the kids are wanting a snack as I am trying to get dinner on. One thing I always have in the freezer is tvp taco. I also usually have chili, soup, and refried beans (for a quick burrito filling or taco pizza). This week I made pud thai from Engine 2 Diet book, it turned out to be a quick and easy recipe, and you could use whatever veggies you have on hand, plus whatever pasta. It was also yummy. I think the recipe is at engine2diet.com.
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tinabean Joined: 09/08/10 Location: Pasadena, TX Posts: 113	RE: Fast, Frugel & Fresh Posted Friday, October 15, 2010 at 11:05 AM cch & CathyB: How long have you had your green gourmet pans? I was all set to add a couple to my wishlist when I noticed that some of the reviewers said they start sticking after a couple of months of use. I'm wondering if they did something wrong (like when I tried to season my comal ) or if it's just something the manufacturer still needs to work out. I'd really love some non-stick, non-teflon, stovetop-to-oven kinda pans...
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cathyb Joined: 09/13/10 Posts: 149	RE: Fast, Frugel & Fresh Posted Friday, October 15, 2010 at 12:05 PM I have had mine for 9 months, and I have used it almost every day. Many days I use it 2-3 times. It cleans so easily - I just let it soak a few minutes, then rinse. It is my second one. The first one got gunky and had a small chip. Other people used it (hubby and daughters), and they used Pam on it and maybe a forbidden utensil. I am the only one who has used the new one, and it is fine. For cooking veggies, I do add water. I use it often to cook kale, zucchini, and cabbage using water and Braggs. The veggies do brown as the water dries up at the end of cooking. When I am browning seitan, I don't use water, and it doesn't stick. I love it! My other cookware is stainless steel, but I would have sticking issues with some things, esp scrambled tofu.
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tinabean Joined: 09/08/10 Location: Pasadena, TX Posts: 113	RE: Fast, Frugel & Fresh Posted Friday, October 15, 2010 at 1:53 PM Thanks! That's good to know. Those bad reviewers were probably using some kind of Pam or other stuff that built up on it. One reviewer noted that he formed an oil build up on the sides and it started sticking and he just scrubbed it off with a plastic scrubby, so I had suspected it might be the way people were using it that caused the problems. If I'm going to spend that much $ replacing my wobbly vintage pans I want to make sure I don't mess them up!
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: Fast, Frugel & Fresh Posted Friday, October 15, 2010 at 2:12 PM Our favorites are our stoneware baking pans of all sizes. We use a plastic scraper to get any hardened stuff off then just rinse and dry. I thought hubby was going to strangle someone one time when we brought a dish to a family gathering and someone almost put the stoneware in the hot, soapy dishwater!! The key to the stones is to make something a bit 'decadent' with oil or shortening (non-hydrogenated from Spectrum) (or butter if you're not vegan) the first couple of times you use them. It gets seasoned that way, like using cast iron. Hubby loves cast iron - I can't lift it when it's hot (when I have to use the handle). Next time we go looking for stove top wares, we'll look at the Green Gourmet. --Deb
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: Fast, Frugel & Fresh Posted Friday, October 22, 2010 at 1:24 PM i found a recipe that i will try.. looks good.. Of course i will substitute canned beans for the ones i made, forget the oil, forget the salt, and probably not add so many onions. I might add cumin. Or chipolte chili powder ...maybe even partly seeded jalapenos! I bet i could make this quicker than having pizza delivered! Salsa Red Beans N Rice 1 medium green pepper, chopped 1/4 cup chopped red onion 3 green onions, finely chopped 4 garlic cloves, minced 1 tablespoon olive oil 5 cups cooked brown rice 1 1/4 cups salsa 1 (16oz) can kidney beans, rinsed and drained 1/2 tsp salt In a large nonstick skillet, saute the green pepper, onions and garlic in oil till tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered 2-3 min or till heated through.
	Edited 10/22/10 1:27 PM Quote | Send PM | Link | Top | Bottom

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