What to cook??

[Lorac]

I'm 40 years old and hate to cook and really don't know how to cook. Below is a sample of things that I cook:

Cubed steak baked in baking bag with tomato sauce. Rice, Peas & Carrots.

Spaghetti w/ Ragu sauce & Garlic Bread. I do use the leanest hamburger I can get.

Baked boneless pork chops & mashed potatoes. No gravy because I can't make it! Corn or Green Beans, Cauliflower or maybe Broccoli.

Lasagna - made with Ragu sauce but still it's great!

Pot Roast with onions, potatoes, carrots and I add Lipton onion & mushroom soup mix to make a gravy with it.

I scanned some of the posts and saw things like Salmon mentioned and I wouldn't have a clue what to do with it. I do like fried catfish but I don't prepare it - I buy it already cooked.

I'm not a big salad eater, lettuces seems to really upset my stomach. I love ceasar salads or romaine lettuce with Ranch dressing, Real Bacon Bits, and Croutons. I don't like raw tomatoes or raw onions. About the only veggie I like raw is carrots but I don't like them cooked. I'm picky, hate cooking and not very good at it. My spice rack consists of salt, pepper and a seasoning down here we call Monkey Dust.

I don't even know where to begin??...

[jer.lawrence]

Here's a really easy parmesan chicken recipe I posted for someone else not long ago.

http://www.diabetesforums.com/forum/recipes/43599-it-is-sort-embarassing.html#post499662

[notme]

Salmon is one of the easist things to cook ever. Last night we cooked it on a cedar plank in the BBQ. Buy one pound of fresh salmon, go to Lowes or Home Depot and go to the garden area and ask for BBQ cedar planks. Soak the plank in a baking dish full of salted water for at least an hour so it doesn't burn up in the BBQ. Add together 1/8 cup of white wine, lemon zest and juice of one lemon, 1 tbs of ground pepper and 1/8 cup of fresh dill weed. Put salmon in a baking dish or large plate and pour the marinade over the salmon and let it sit for at least 30 minutes. Turn on your BBQ and preheat to about 400 degrees. Place the salmon on the cedar plank and place in the BBQ for about 15-20 minutes until it is flakey. Voila!

If you can't find cedar plank you can do this. 1 pound fresh salmon. Marinade fresh salmon in 1/4 cup olive oil, garlic powder, 3 TBS soy sauce, 1/4 cup of fresh green onions, 1/2 tsp of ginger (I use ginger paste). Marinade for NO more than an hour as the soy sauce will start to burn the salmon. Make a aluminum foil tray and put the salmon in the tray. Put on a pre-heated BBQ 400 degrees. Cook on one side for about 10-12 minutes and then flip and cook for about 6 minutes longer. Make sure the salmon flakes apart easy.

Get a steamer for a small pot. Steamers make veggies easy and cost less than about five dollars. I have a steamer pot and a folding vegetable steamer. Zucchini is the easiest. Wash and slice a couple of zucchinis. Place the zucchini in the steamer and pot of boiling water with lid. I sprinkle onion salt and parsley on them and cook for about 6 minutes. Add a bit of butter and good to go.

You can steam easily fresh broccoli, squash, zucchini, green beans and many more veggies.

[Lorac]

I don't have a grill and Salmon still seems too intimidating to me. I'm going to give the chicken recipe a try. That seems easier for me and my "spice rack" for starters. lol!

[Lorac]

I came across another chicken recipe and it calls for olive oil to be drizzled over the chicken and bake. What kind of olive oil should I get? I've never used olive oil but I know some of the bottles say virgin and extra virgin and so forth. I don't know what that means??

[notme]

Find an extra virgin olive oil and get a good one. I love the Olive Oil from Trader Joes. It is called Trader Joes Organic Extra Virgin Olive Oil. It isn't heavy. Some of them get spicy or very thick. Steer clear from Bertolli's or any of the cheaper grocery store olive oils.

[Moonglo]

Find an extra virgin olive oil and get a good one. I love the Olive Oil from Trader Joes. It is called Trader Joes Organic Extra Virgin Olive Oil. It isn't heavy. Some of them get spicy or very thick. Steer clear from Bertolli's or any of the cheaper grocery store olive oils.

What's wrong with the grocery store olive oils? Are the extra virgin olive oils in the grocery store not okay for some reason?

[Lorac]

Ok, thanks for the olive oil tips!

[notme]

What's wrong with the grocery store olive oils? Are the extra virgin olive oils in the grocery store not okay for some reason?


Just that they taste awful Moonglo. Nothing wrong with them, I am pretty sure. Just not good tasting.

[Subby]

Nancy, thanks for the salmon tips, I really want to try improving my way of preparing salmon. But that said, here's my take on cooking salmon, to show just how easy it can be:

Heat pan to medium, with some olive oil,
Bung a Salmon fillet in.
Fry about 5 min or until bottom half of the flesh is going from deep pink to light pink.
Turn and cook the other side.
Done. Delicious with some greens. Or broken up with a salad.

Easy to overdo so you need to experiement a bit with heat and timing to cook evenly, but not all that much harder than frying an egg. I find I need to keep it moving to stop it sticking: probably a comment on my pro-stick cookware.

[notme]

But subby.....then your house smells like FISH! :vollkomme

[Subby]

But subby.....then your house smells like FISH! :vollkomme

I think I have good ventilaton :)

[inkvisitor]

Regarding salmon - made this the other day with my mom and it was excellent:

Salmon Baked in Foil Recipe : Giada De Laurentiis : Food Network (http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-baked-in-foil-recipe/index.html)

[Joeprep4820]

Just that they taste awful Moonglo. Nothing wrong with them, I am pretty sure. Just not good tasting.

I agree with the olive oil, I get mine at Whole Foods or from Spain. For cooking, however, some cheaper oils are better since you are looking more for that browning effect more than anything else, and for those I recommend a less expensive oil since you won't be tasting much of it anyway.

[Chef Barrae]

I agree with the olive oil, I get mine at Whole Foods or from Spain. For cooking, however, some cheaper oils are better since you are looking more for that browning effect more than anything else, and for those I recommend a less expensive oil since you won't be tasting much of it anyway.

Yes, exactly. The more expensive EVOO should be used for things like a freshly made vinaigrette or as a finishing oil on soups, etc. Things like that where you want the taste of the olive oil to be clean, peppery, fruity and delicious. It shuld be marked on the bottle, FIRST COLD PRESSED. This means that the oil was from the first pressing of the olives. Olives are pressed several times for their oil and the first is the cleanest, purest taste of the olive. I have found some very good ones at my local super market. Colaveta is very good but is expensive. I would suggest buying a few different kinds in the very small bottles that are available and try them until you find what you like. Olive oil can come from Italy, Greece, Spain, etc. and they all taste different.

[Joeprep4820]

Yes, exactly. The more expensive EVOO should be used for things like a freshly made vinaigrette or as a finishing oil on soups, etc. Things like that where you want the taste of the olive oil to be clean, peppery, fruity and delicious. It shuld be marked on the bottle, FIRST COLD PRESSED. This means that the oil was from the first pressing of the olives. Olives are pressed several times for their oil and the first is the cleanest, purest taste of the olive. I have found some very good ones at my local super market. Colaveta is very good but is expensive. I would suggest buying a few different kinds in the very small bottles that are available and try them until you find what you like. Olive oil can come from Italy, Greece, Spain, etc. and they all taste different.

I lived in Rome for 6 months and during that time got to see a rural olive oil manufacturer, then one in Spain during a business trip. I like the taste of the Spanish oil over the Italian variety personally, even for Italian dishes. I won't buy an olive oil if it is not cold pressed.

[Chef Barrae]

I'm 40 years old and hate to cook and really don't know how to cook. Below is a sample of things that I cook:

Cubed steak baked in baking bag with tomato sauce. Rice, Peas & Carrots.

Spaghetti w/ Ragu sauce & Garlic Bread. I do use the leanest hamburger I can get.

Baked boneless pork chops & mashed potatoes. No gravy because I can't make it! Corn or Green Beans, Cauliflower or maybe Broccoli.

Lasagna - made with Ragu sauce but still it's great!

Pot Roast with onions, potatoes, carrots and I add Lipton onion & mushroom soup mix to make a gravy with it.

I scanned some of the posts and saw things like Salmon mentioned and I wouldn't have a clue what to do with it. I do like fried catfish but I don't prepare it - I buy it already cooked.

I'm not a big salad eater, lettuces seems to really upset my stomach. I love ceasar salads or romaine lettuce with Ranch dressing, Real Bacon Bits, and Croutons. I don't like raw tomatoes or raw onions. About the only veggie I like raw is carrots but I don't like them cooked. I'm picky, hate cooking and not very good at it. My spice rack consists of salt, pepper and a seasoning down here we call Monkey Dust.

I don't even know where to begin??...

Carol, I would suggest that you start simply. There is a great technique, I think someone posted a salmon recipe using this technique already, that is done by wrapping your protein in aluminum foil and then baking.

Here are the basics:

1. Tear a piece of aluminum foil off that is about 8" long for each package. You will make individual packages for each person. Don't worry, it's easy. Fold the sides up a little so any liquids added won't run out.

2. Choose your protein - boneless skinless chicken breast, most any type of fish filet or turkey breast. Place it on the foil. I've never used this technique for beef or pork. I don't think it would work very well with them.

3. Choose your vegetables - use simething like onions, mushrooms, bell peppers, broccoli, carrots, sliced tomato, etc., cut into medium sized pieces and add to the protein. You can also do this step first and make a bed of vege for the protein. Whatever you want.

4. Choose your seasonings - anything you like. For instance garlic or onion powder, chili powder, cumin, etc. Use any dried herbs also like basil, oregano, thyme, parsley, etc. Sprinkle over the vege/protein. Don't forget your salt and pepper also. I guess you'll have to add these to your spice cabinet one or two at a time. You'll learn in no time at all that there are certain combinations of herbs and spices that go together for certain types of dishes. For instance, to make a Mexican style dish you would use a sprinkle of chili powder, cumin, corriander and celantro. For an Italian style dish use garlic and onion powders, basil, oregano and parsley. Dill works well with fish, thyme and sage are great with turkey. There are many easy combinations.

5. Choose your liquid - anything like white or red wine, chicken, beef or vegetable broth, tomato sauce, fresh squeezed lemon or lime juice, etc. Just add a few tablespoonfuls to the package. Stay away from the Ragu...it's loaded with added sugars. If you can find a jarred sauce Mario Batali Marinara or Tomato Basil use it. There are only 5 g carb in 1/2 cup. At this point if you want to add a grated parmesan or other type cheese you can.

6. Draw the edges of the package together and seal closed.

7. Place your packages on a sheet pan or cookie sheet (in case they leak) and bake in a preheated oven (350' to 400' depending on protein and how thick it is) for up to 25 or 30 minutes. Many things like the fish or a thin cut chicken breast don't take very long. Just check your pouch after about 15 minutes to see how it's cooking. You'll get the hang very easily and will know how to cook anything like this in no time! The technique is simple and fool proof, I promise! Just experiment a little!

8. Serve and enjoy! You'll have a complete meal including a sauce! Since there are virtually no carbs in this you can add what you can tolerate or what your family likes on the side. A simple baked potato, whole wheat pasta or brown rice is easy to cook.

I hope this has helped you. Once you get the hang of this technique in cooking you will be very happy! I promise it is easy to master and you and your family will enjoy what you cook! Even if you hate to cook, you can't beat doing it like this!

[Abra]

For a beginning cook who's diabetic, I recommend this site Linda's Low Carb Menus & Recipes - Recipes (http://genaw.com/lowcarb/recipes.html) The recipes are all very easy, all low carb, and the ones I've tried have been good. Everyone here needs to make her deep dish pizza, it's excellent and amazing.

[jer.lawrence]

Carol, I would suggest that you start simply. There is a great technique, I think someone posted a salmon recipe using this technique already, that is done by wrapping your protein in aluminum foil and then baking. [...]

What a fantastic idea. I've never tried this before, but will definitely give it a shot with some salmon or fish of some sort.

Any suggestions for a fish.. for someone who doesn't really like the taste of fish? I love salmon and tuna and tilapia and catfish and pretty much every other kind of fish, but my wife doesn't like many of them at all. I've gotten her to try a fried tilapia and she liked that allright. She also enjoyed a taste of a tuna steak that I had a while back that had some sort of glaze (i'm thinking sesame or ginger or something). I can't really get her to try much else, though.

[genie86333]

Salmon is easy...there's Subby's way above or an even easier one - put mustard (yellow mustard works well, or the "good" stuff) on a frozen salmon steak (totally coat it, lightly...it doesn't taste as strong as you think it will once cooked) add pepper or lemon pepper & throw in the microwave for 4-5 minutes. *ducking to avoid objects thrown at the mention of microwaving a perfectly good salmon steak* It's actually pretty good that way. In fact, it's the only way I eat salmon steaks anymore.

[MCS]

When hungry I cook easy. Meat in one frying pan, Veggies in another.

Meat, chicken, fish, pork, shrimp, meat. Oil, salt and pepper throw it into a hot skillet. We like the taste of Sunflower seed Oil, but its becoming harder to find these days.

Veggies, we buy frozen veggie mixes, pour some oil into another skillet, throw in veggies stir until done.

Usually when we get home from work, its 30 minutes until we are sitting down and eating dinner.

[Lorac]

Great ideas. I may try the salmon in the oven over the next week. I like the idea of putting it all together in the foil and baking. Anything that can be done in one dish (casseroles are heaven!) is great for me. Is salmon expensive? I've got 5 people to feed - 15yrs old and up.

[Chef Barrae]

What a fantastic idea. I've never tried this before, but will definitely give it a shot with some salmon or fish of some sort.

Any suggestions for a fish.. for someone who doesn't really like the taste of fish? I love salmon and tuna and tilapia and catfish and pretty much every other kind of fish, but my wife doesn't like many of them at all. I've gotten her to try a fried tilapia and she liked that allright. She also enjoyed a taste of a tuna steak that I had a while back that had some sort of glaze (i'm thinking sesame or ginger or something). I can't really get her to try much else, though.

How about a nice halibut? It's a white, flakey fish that is very mild in flavor. Or a chilean sea bass? The steaks are fairly thick. Snapper is always nice and flavorful and there are so many kinds. I love red snapper. You can always use fresh water fish as well like trout. Or maybe she would try scallops or shrimp? There are so many choices. You can do that Asian style tuna in the pouch also. Just use the same ingredients with the technique. I don't know how much liquid your recipe called for but stay along the lines of what I said or it might get sloppy.

[Chef Barrae]

Great ideas. I may try the salmon in the oven over the next week. I like the idea of putting it all together in the foil and baking. Anything that can be done in one dish (casseroles are heaven!) is great for me. Is salmon expensive? I've got 5 people to feed - 15yrs old and up.

I guess the price of salmon varies depending on what time of year it is and where you live. If you live in the northwest, I am sure it is cheap! I am in the southeast and it is moderately priced. I get it at a food club type store and usually pay about $5.99/lb for farm raised. It is tasty but of course doesn't compare to the wild salmon but that is prohibitively expensive. There are many other kinds of fish you can use. Look for what is local to your area. I like to buy the local products as much as I can. They are usually a better value and are fresher. I think you'll love this method. I even taught this to my mother, who's idea of dinner was making reservations, and she did it all the time. If she could do it, so can you!
As for casseroles, I tend to stay away from them because it always seems that the main ingredient, the filler, is some kind of carb. Usually rice, noodles, etc. It can also make it too hard to figure out how many carbs you're eating when it is all mixed together.
Good luck and come back to let us know how it came out! Whatever you decide to cook!