Crockpot recommendations for single person who doesnt cook
rockybird
8 years ago
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rockybird
8 years agoRelated Discussions
Healthy Cook Book Recommendations?
Comments (20)Here's what the American Heart Association says about fiber: Dietary Fiber Dietary fiber is the term for several materials that make up the parts of plants your body can't digest. Fiber is classified as soluble or insoluble. When eaten regularly as part of a diet low in saturated fat, trans fat and cholesterol, soluble fiber has been associated with increased diet quality and decreased risk of cardiovascular disease. Soluble or viscous fibers modestly reduce LDL ("bad") cholesterol beyond levels achieved by a diet low in saturated and trans fats and cholesterol alone. Oats have the highest proportion of soluble fiber of any grain. Foods high in soluble fiber include oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, strawberries and apple pulp. Insoluble fiber has been associated with decreased cardiovascular risk and slower progression of cardiovascular disease in high-risk individuals. Dietary fiber can make you feel full, so you may eat fewer calories. Foods high in insoluble fiber include whole-wheat breads, wheat cereals, wheat bran, rye, rice, barley, most other grains, cabbage, beets, carrots, Brussels sprouts, turnips, cauliflower and apple skin. Many commercial oat bran and wheat bran products (muffins, chips, waffles) contain very little bran. They also may be high in sodium, total fat and saturated fat. Read labels carefully. That's why I wouldn't stress as much about "no carbs" as I would look at an overall plan that includes low in saturated fat, trans fats, and cholesterol and higher in fiber. Those "no carb" diets are fads and people only lower their cholesterol because they loose weight fast, but I doubt most keep it off. And the diet allows a lot of saturated fat and salt, which is why I wouldn't follow it to a "T" although I would get some ideas from it beause people eat WAY too many empty carbs. But bear in mind that any refined flour products are going to be high carb, but the biggest thing that zooms up your "carb" ratings on things is SUGAR, another no no that is hard to avoid if you are fighting heart disease. We are bombarded daily by foods that contain the lethal mix of trans fats or saturated fat, high sugar and high salt. I ate two chocolate ones for breakfast this morning, lol! If your hubby is like my dad, it's not the good meals that you put on the table that are probably doing him in. Sounds like he wants a quick fix. Better to make gradual healthy changes to the way you cook to include more low carb, high fiber vegetables and healthy snacks. This is a constant battle I know. And I also know that you have to negotiate this with hubby too! Good luck, I know you have LOTS of company in your struggle here on the board! This kind of low balanced carb, high fiber diet is good for fighting diabetes too. And a lot of other chronic diseases. It's too bad that your husband isn't getting good diet advice from his physician, who should be paying attention to this too and not JUST prescribing pills. But I know that's the way most doctors do it. LOTS of really great stuff on the American Heart Association's Web site. Search "low carb" and you'll find some cautions. Low carb is fine if you include fiber and whole grains which have lots of B vitamins which are also good for the heart and blood. Here is a link that might be useful: American Heart Association Food and Nutrition...See MoreCook book recommendations for 14 yr old boy?
Comments (14)Unfortunately, cook books aimed at kids tend to reinforce the stereotype of kids as fussy eaters. I hate to see kids encouraged to focus on sweets and melted cheese dishes. If a kid shows interest in cooking and food, they should be encouraged to explore "real" food and learn the essentials of real cooking. They should learn to saute, braise, roast, etc. They should learn how to make and use a roux, which is probably the most versatile technique of all, turns lackluster dishes into elegant ones and is not difficult to learn. Recently I spent time with my grandchildren. My 15 year old grand son assisted me skillfully in making authentic enchiladas, quickly picking up the knack of handling the tender corn tortillas in hot oil. I taught my 17 year old grand daughter to poach eggs, a task avoided by many adult cooks. She wasn't daunted. Kids are more adventuresome and confident if you, in turn, put some confidence in them. Therefore, I would recommend a book which stresses basics, not novelties. One which gives them a foundation for cooking the rest of their lives. S'mores and English muffin pizzas don't qualify. The James Beard Cookbook is the one I luckily picked up early in my cooking career. I've made sure all my kids have it in their kitchens. Following the clear instructions, all the standard preparations can be made. From there, the sky's the limit. Forgive me if I've been preachy, but this is a topic dear to my heart. Jim Here is a link that might be useful: The James Beard Cookbook...See MoreAm I the only one who doesn't use a Crock Pot?
Comments (64)I found this pork chop recipe originally on pinterest. Since I use my Aroma multi cooker I can do it all in one pot because I set it on saute first to brown the meat and cook the onions etc then just switch it over to the slow cooker setting for how ever many hours it calls for. Yay! only one dirty pot that is a breeze to clean. I usually serve it with some type of rice and add the sauce over the rice as a gravy. I like the very thick bone in chops but I have done this with thick boneless pork loin chops too, there's only the 2 of us. Crock Pot Maple Dijon Pork Chops Ingredients: 2 large bone-in pork chops 1 large yellow onion, chopped 3 tbsp pure maple syrup 2 tbsp dijon mustard 1/4 cup cider vinegar 1/4 tsp salt 1/8 tsp pepper 1 tbsp vegetable oil Directions: Heat up the oil in a large skillet over high heat. When hot, add the pork chops and sprinkle generously with salt and pepper. Sear both sides of chops over high heat (about 2 minutes per side) then transfer to your Crock Pot. Lower the heat to medium low and add the onions. Cook until onions are just starting to soften then add the cider vinegar, maple syrup, mustard, salt and pepper. Cook for 2 more minutes and then pour sauce over chops in the slow cooker. Cook on low for 6-7 hours. Serve chops drizzled generously with sauce....See MoreAm I the only one who doesn't have...
Comments (61)Of all the things mentioned in this list, I think the only 3 I do not have are an air fryer, an air popper and electric griddle (takes up too much space) . Most things are used fairly frequently. My grain mill has been on hiatus because my daughter has celiac disease. At 19 though, I expect in a few years using it may be in the cards again. We also have a mini donut maker which was a birthday gift for one of the kids. I like that more than baking donuts in the oven. I'm not sure I would buy a new one if it ever dies, but have definitely enjoyed it over the years. While I have 2 ovens, I am not about to get rid of the toaster oven. There are some things where it just makes sense to use a smaller oven. The Instapot is great for large batches of stock (and it keeps the house from smelling like stock all day long) and beans. I do not use the stand mixer or large food processor every day but I do a lot of large batch cooking (6 people to feed), so they make more things possible. There is nothing wrong with my knife skills, just the hand holding the knife. I also have a large garden that I preserve from in good years, so the tools help. If I moved to a smaller place, I would streamline some of these things. I basically have one appliance corner where the 2 coffee makers are (regular and K-cup which belongs to one of the kids) and toaster oven resides. The microwave is on its own shelf and so with everything, my counters are reasonably clear....See Moregrainlady_ks
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8 years ago
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