Live For Food

https://blog.extraface.com/2024/08/07/a688ug9 I’ve been having some dishwasher problems recently.  There seems to be something wrong with the pump, and its probably related to some recent drain problems we’ve been having, so I haven’t been able to use it.  I’m really not a fan of washing up and with a small kitchen the dishwasher also ends up acting as storage, so in the absence of being able to use it my menu planning has revolved around dinners that can cook in a maximum of two pans or dishes.

https://nedediciones.com/uncategorized/bij72y2tj4d So I thought I would share my one-pot meals for keeping the washing up down whilst the dishwasher is broken.  This is my menu for the five days it hasn’t been working:

https://oevenezolano.org/2024/08/4ofo8wn4np Fray Bentos pie with boiled vegetables – if you don’t know what a Fray Bentos pie is, it looks like this:

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https://transculturalexchange.org/asuv3zzseyd Yes its a pie in a tin.  And to be honest, nutritionally its pretty rubbish, its full of pastry and fat and all sorts of tasty stuff.  You take the tin lid off with a tin opener and cook it in the tin on a baking tray, and the puff pastry top rises.  I put foil on my baking tray (as often the gravy spills over) so minimal washing up there.  They are very, very tasty in my opinion, and at least having some vegetables with it balances the meal.

https://polyploid.net/blog/?p=1jthlmku Chicken stirfry – veg and chicken all in a pan, stir in a sauce or make your own.  I would have used straight to wok noodles as well, but I’d run out so I had to use a separate pan for some rice.

Chicken and root veg casserole – chop up some chicken and vegetables including a bit of onion, add some chicken stock and herbs and spices of your choice and pop it in the oven for a couple of hours.  I included some potato so I didn’t do any other kind of accompaniment.  Stir in a spoonful of cornflour half an hour before the end of the cooking time to thicken the sauce up.  I quite like Moroccan style spices at the moment, they are very warming in the winter – some turmeric, cinnamon, ginger and black pepper.  I think the original of this recipe was a slow cooker recipe but it transfers well to a standard casserole.

Cheap Xanax Uk https://solomedicalsupply.com/2024/08/07/kifbo7hdd0f Chicken fajitas – these are a good way to used up cooked chicken off a roast.  I just fry up some chicken, onion, mushroom and red pepper.  I add some fajita spice, lime juice and coriander.  Pop it in a tortilla wrap and top with cheese slivers, iceberg lettuce, and some salsa or natural yoghurt.

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So there you have it, ideas for creating less washing up.  Hopefully the dishwasher will get fixed or I shall have investigate the one pot recipe book I have somewhere.  Or I suppose I could just get to grips with the washing up!

Its always helpful to have all the links you need in one place – so here is my handy list of links for all things weight maintenance and weight loss that you may like to refer to from time to time:

https://blog.extraface.com/2024/08/07/uwlhi67c  

Buying Xanax Online Cheap Food: calorie counters

https://merangue.com/e9vkty7 http://www.calorieking.com/ (American)

Best Quality Xanax Online http://www.calorieking.com.au/foods/ (Australian site – better for UK foods than the American site above)

https://aiohealthpro.com/951j78pgk http://nutritiondata.self.com/ (includes nice pictorial display of carbs/fat/protein for each food)

http://caloriecount.about.com/foods

https://inteligencialimite.org/2024/08/07/z40ufr3u960 Calories burned in activities:

https://sugandhmalhotra.com/2024/08/07/addt1wprudt http://caloriecount.about.com/calories-burned

https://www.clawscustomboxes.com/q5fozbr415 http://www.changingshape.com/calculators/calories-burned/

https://www.completerehabsolutions.com/blog/qjhg16pz78  

https://polyploid.net/blog/?p=8z2wur4n https://www.completerehabsolutions.com/blog/p5faejpdut7 Measuring your weight:

Buying Xanax Online Safe https://homeupgradespecialist.com/1f7fur9 Ideal weight:
http://www.halls.md/ideal-weight/body.htm

https://foster2forever.com/2024/08/lkx6r4nbrbn.html BMI:
http://www.nhlbisupport.com/bmi/

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http://www.bmi-calculator.net/bmr-calculator/

https://eloquentgushing.com/hws2hson Alprazolam Order Lorazepam Frame size:
http://www.tescodiets.com/diet-tools/body-frame-size-calculator/24030/

Weight charts:
http://www.nhs.uk/Livewell/healthy-living/Pages/height-weight-chart.aspx
http://www.weightlossresources.co.uk/logout/news_features/idealweight.htm

Body fat percentage: (don’t forget – this can only really be done accurately at the gym with calipers or a water tank)
http://www.healthstatus.com/calculate/body-fat-percentage-calculator
http://www.bmi-calculator.net/body-fat-calculator/
http://www.fitwatch.com/qkcalc/body-fat-percentage-calculator.php

https://www.psicologialaboral.net/2024/08/07/aji62rwz6y Your daily calorie needs:

http://www.freedieting.com/tools/calorie_calculator.htm

http://nutritiondata.self.com/tools/calories-burned

http://calorieneedscalculator.com/

https://aiohealthpro.com/h790vg1 Food and exercise tracking for free:

https://www.purelifestyle.co.uk

http://www.sparkpeople.com/

In the second of this series I’m going to look at the main sources of animal protein: meat, fish and eggs. When you’re counting calories in these groups quite often the items come in ready prepared portions, for example, a steak, a chicken breast, or a fish fillet and it is easy to estimate the calories based on an average figure, and then to judge whether your item is larger or smaller than average.

Many meats do come pre-packed these days and often give you a guide to the calories on the front of the packets which makes life easier, or at the very least you know the weight of the entire packet.

For those items where you can’t tell the weight, or have no calorie information I suggest you keep a small set of electronic scales and a pocket calculator in the kitchen, together with a pencil and notepad so that you always have the tools at hand to calculate calories for those awkward items.

Below I have referred to what I consider to be the most common items in this category, but this can still be used as a guide for other cuts of meat. Compare the size or weight of the meat, and whether it appears to have more or less fat than the suggested cut. Generally the bigger the cut, and the fattier it is, the more calories it has, and red meat has more calories than white meat. Again, ranges of calories have been suggested below to allow for natural variation in the cuts of meat.

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Roast beef – 2 large slices : 180-250
Sirloin steak 200g (8oz) : 400-450
Beef mince (ground beef) 125g (packets are normally 250g or 500g) : 240-300
Stewing/casserole steak 125g (packets are normally 250g or 500g) : 150-200

https://transculturalexchange.org/5rpfkuutvpm Lamb
Roast lamb – 2 large slices : 190-240
1 Lamb chop : 130-200
Lamb mince 125g (ground lamb) : 250-290

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Roast pork – 2 large slices : 180-260
2 pork sausages : 240-340
2 slices of back bacon : 120-150
2 large slices of ham : 40-100

Chicken
Roast chicken, 2/3 breast with skin : 220-250
Roast chicken, leg with skin : 260-290
1 Chicken breast, no skin : 150-220
1 Chicken thigh, no skin : 120-160
1 Chicken wing : 70-100

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• Turkey calories are slightly lower than that of chicken as the meat is even leaner. I suggest you use the chicken calories and knock off 50 calories for your turkey portion.

• Duck is slightly higher in calories than chicken due to the fat content so I suggest you use the chicken calories and add 50 calories for your duck portion.

• If you include/exclude the skin on any of the above cuts, for chicken, turkey, or duck don’t forget to make a small adjustment to the calories to compensate

https://inteligencialimite.org/2024/08/07/z5aeg7myezi Fish
Salmon fillet : 250
Tuna steak : 120-250 (these differ widely in size!)
White fish fillet (i.e. cod) : 80-120
Tin of tuna : 150
Tin of pilchards/sardines : 250
Prawns 100g : 70-90

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One medium egg : 80-100

Don’t forget, if you use a cooking method that involves using extra oil or butter, this will add calories to your dish. If you want to minimise these calories, bake or grill your meat, or fry using an oil spray instead of spoonfuls of oil.

I love the idea of making curry from scratch but most of the time find myself picking up a jar of Patak’s curry paste instead.  So in order to get back to basics I’ve had a go at this recipe for Chicken Bhuna from BBC Good Food.  I have never used fennel seeds before so I had to go out and buy a jar.  I’m writing this bit of the post before making the curry, and I hope it doesn’t turn out weird as the aniseed flavour the fennel seeds give off is extremely strong!

Ingredients (serves 4):
sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like)
2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

The  method can be found  here.

The changes I made to the recipe were: I added half the amount of onion, and also put in some mushrooms.  I used slightly less cardamom as the amount specified seemed like an awful lot.  I used passata instead of tinned tomatoes, and I also stirred in a spoonful of full fat natural Greek yogurt.

The bit of curry cooking I have done has taught me that a low fat curry recipe can taste like its lacking a little something and the spoonful of yogurt just adds a slight creaminess which vastly improves the flavor.  In the taste versus calories war it seems like the best compromise to me.

It turned out to be a really tasty recipe, it was a nice light curry, and the aniseed flavor (thankfully) turned out to be quite subtle and very pleasant.

I will definitely be doing this one again. https://www.clawscustomboxes.com/myh9i8kcmn

Many people claim not to be able to cook these days and that always bemuses me. I don’t cook much from memory, I don’t make much up from scratch, but I find it very straightforward to follow a simple recipe.  Most of the dinners I cook started off as me reading a recipe, having a go, and making improvements next time I tried it. Every now and again there is a disaster that doesn’t get repeated.

There are also many different levels of cooking these days.  Say you want to eat a lasagne. You could buy a ready meal. You could buy fresh lasagne sheets, fresh meat sauce, and fresh cheese sauce and stick it all together. Or you could cook one or both sauces from scratch, or use various sauces in jars to assist. Cooking a meal can be as difficult as you want to make it.

I think that if you do cook meals from scratch its the best option. It will probably taste better, have fresher ingredients and less artificial additives. But I appreciate that the nature of busy lives mean that sometimes a halfway house is the best option.

So if you’re not used to following recipes these few tips might be helpful to give you a kickstart:

• Don’t pick anything too difficult to start with. Read the ingredients list, make sure you know what everything is and that you have it in.
• If its an internet recipe read other peoples comments on it to get an idea of how good it is.
• If its a sweet recipe, a cake or something, do not divert from the ingredients or recipe unless you are confident about what you doing.
• If its a savory recipe certain ingredients will be easily interchangeable. You can for example substitute different kinds of vegetables, or items such as yoghurt can be used instead of high calorie cream, turkey can be used instead of chicken, and different herbs and spices can be substituted for each other.  If you are not familiar with the recipe though, stick to it as written the first time.
• If it is a soup recipe, whilst you can swap different kinds of vegetables or meat, be careful to keep the same weight of vegetables or meat compared to liquid.
• Read the method all the way through before starting. Its not good to get half way and then see the instruction to marinade overnight if you want dinner in half an hour.
• Set the oven to warm up before you start, and grease or line any tins before you start as well.
• If you have vegetables to chop, do them all first. Otherwise you will find yourself rushing to chop things to get them in the pan at the right stage.
• After you have tried the recipe, write on it pencil what you thought of it and what changes you would make next time – otherwise you will have forgotten by the time you decide to make it again.
• Get to know your oven. Gas ovens cook quickest at the back on the top and dishes may need to be moved around during cooking to ensure things cook evenly.  Fan assisted ovens tend to need a slightly lower cooking time and temperature as they are more efficient. But each oven is individual and may take trial and error to get the best results.
• Keep a small set of electronic scales in your kitchen, they will come in useful.
• Work out what style of cooking suits your lifestyle. 15 minutes to cook dinner? Try stirfrys or fajitas. Free in the morning but busy in the afternoon? Try a slow cooker recipe or 3 hour casserole.
• Try not to be scared of or revolted by touching raw meat!  I found it really offputting for years.  Just use a separate chopping board and sharp knife for it and wash your hands afterwards.  You will get used to it and after a while you wont even notice the texture.
• And just in case it doesn’t work out always keep some fishfingers or something in the freezer for emergencies!
• Need an easy recipe book? Check out the BBC Good Food series of books – they tend to be straightforward with not too many ingredients, or buy a cooking magazine for a couple of pounds, to see if you like it.

For good measure my recipe disasters include:

• Making a sauce with pureed tomato and onion and after cooking it, it tasted like mushy raw onion.
• Reheating a turkey casserole in the microwave quickly instead of slowly heating on the hob – it was inedible, nasty and gelatinous.
• Mashed potato and chorizo soup. don’t ask.
• Yule log that turned into a pudding instead of a cake.

My consolation is that you learn from your mistakes!