I am looking for some suggestions for recipes that meet the
following:

1) be able to cook a large quanity at one time so I can freeze a
dozen portions to eat .

2) the preparation should consist of a few labor intensive tasks. I
like to listen to audiobooks while cooking. So if I can do a
repetitive task for 20-30 minutes then I can multi-task well. An
example would be chopping onion, peeling garlic etc.. The problem is
I already have alot of frozen garlic and onions in my freezer

3) be healthy , preferably all vegetarian.

"Steve Wertz" > wrote in message
...
> On 7 Sep 2006 12:01:40 -0700, wrote:
>
> > I am looking for some suggestions for recipes that meet the
> > following:
> >
> > 1) be able to cook a large quanity at one time so I can freeze a
> > dozen portions to eat .
> >
> > 2) the preparation should consist of a few labor intensive tasks. I
> > like to listen to audiobooks while cooking. So if I can do a
> > repetitive task for 20-30 minutes then I can multi-task well. An
> > example would be chopping onion, peeling garlic etc.. The problem is
> > I already have alot of frozen garlic and onions in my freezer
> >
> > 3) be healthy , preferably all vegetarian.
>
> Egg rolls, pot-stickers, and/or tamales.
>
> -sw

Excellent advice, Steve! May I also add lumpia (similar to egg rolls).

kili

On Thu, 07 Sep 2006 12:01:40 -0700, veg_all wrote:

> I am looking for some suggestions for recipes that meet the
> following:
>
> 1) be able to cook a large quanity at one time so I can freeze a
> dozen portions to eat .
>
> 2) the preparation should consist of a few labor intensive tasks. I
> like to listen to audiobooks while cooking. So if I can do a
> repetitive task for 20-30 minutes then I can multi-task well. An
> example would be chopping onion, peeling garlic etc.. The problem is
> I already have alot of frozen garlic and onions in my freezer
>
> 3) be healthy , preferably all vegetarian.

Spaghetti sauce..use fresh tomatoes.. peel them first and remove
the seeds ..with tweezers.

wrote:
>
> So if I can do a
> repetitive task for 20-30 minutes then I can multi-task well.
> An example would be chopping onion, peeling garlic etc.

Tortellini. Ravioli.

Steve Wertz, after taking an infinite amount of time, finally, on 07 Sep
2006, typed out:

> On Thu, 07 Sep 2006 19:20:48 GMT, kilikini wrote:
>
>> "Steve Wertz" > wrote in message
>> ...
>>
>>> Egg rolls, pot-stickers, and/or tamales.
>>
>> Excellent advice, Steve!
>
> Except there is no such thing as a vegetarian tamale. vegetarian
> filling, sure. But not vegetarian masa.
>
>> May I also add lumpia (similar to egg rolls).
>
> Even more time consuming since they're smaller :-)
>
> I'm, really good at egg rolls, though. I can wrap probably 120
> in an hour (or less) once the filling is cooked.
>
> -sw


Steve,

I'd love to witness that!

I've never tried. Have been tempted to buy the eggroll sheets then
chickened out at the last second.

Andy

On Thu, 07 Sep 2006 19:49:24 -0500, Andy <q> wrote:

>Steve Wertz, after taking an infinite amount of time, finally, on 07 Sep
>2006, typed out:
>
>> On Thu, 07 Sep 2006 19:20:48 GMT, kilikini wrote:
>>
>>> "Steve Wertz" > wrote in message
>>> ...
>>>
>>>> Egg rolls, pot-stickers, and/or tamales.
>>>
>>> Excellent advice, Steve!
>>
>> Except there is no such thing as a vegetarian tamale. vegetarian
>> filling, sure. But not vegetarian masa.
>>
>>> May I also add lumpia (similar to egg rolls).
>>
>> Even more time consuming since they're smaller :-)
>>
>> I'm, really good at egg rolls, though. I can wrap probably 120
>> in an hour (or less) once the filling is cooked.
>>
>> -sw
>
>
>Steve,
>
>I'd love to witness that!
>
>I've never tried. Have been tempted to buy the eggroll sheets then
>chickened out at the last second.
>
>Andy

wrote:
> I am looking for some suggestions for recipes that meet the
> following:
>
> 1) be able to cook a large quanity at one time so I can freeze a
> dozen portions to eat .
>
> 2) the preparation should consist of a few labor intensive tasks. I
> like to listen to audiobooks while cooking. So if I can do a
> repetitive task for 20-30 minutes then I can multi-task well. An
> example would be chopping onion, peeling garlic etc.. The problem is
> I already have alot of frozen garlic and onions in my freezer
>
> 3) be healthy , preferably all vegetarian.


Well, this is not exactly in the same main dish catagory, but it is
certainly labor intensive, at least for me, AND , I have never been
successful with them.. Try making Croisants...

Rosie

Steve Wertz said...

> On Thu, 07 Sep 2006 19:49:24 -0500, Andy wrote:
>
>> Steve Wertz, after taking an infinite amount of time, finally, on 07
>> Sep 2006, typed out:
>>
>>> I'm, really good at egg rolls, though. I can wrap probably 120
>>> in an hour (or less) once the filling is cooked.
>>
>> Steve,
>>
>> I'd love to witness that!
>
> 15 seconds to get the wrapper unstuck from the one behind it, and
> another 15 to assemble, roll, and lick the edge to seal it.
>
>> I've never tried. Have been tempted to buy the eggroll sheets then
>> chickened out at the last second.
>
> You have to get the thin egg roll wrappers. If you can pull them
> apart easily, you bought the wrong ones. Buy them from a Chinese
> grocer and you probably won't get the wrong kind. They're harder
> to work with but turn out crispy rather than doughy.
>
> (No, I don't really lick the edge - I use corn starch and water.
> I've been known to use a envelope/stamp bottle with the sponge on
> top).
>
> -sw


Cool advice! Someday. Thanks,

Andy

wrote:
> I am looking for some suggestions for recipes that meet the
> following:

Bread? While kneading does not take that long it would seem to qualify

> > Steve Wertz, after taking an infinite amount of time, finally, on 07 Sep
> > 2006, typed out:
> >
> >> I'm, really good at egg rolls, though. I can wrap probably 120
> >> in an hour (or less) once the filling is cooked.
> >
> > Steve,
> >
> > I'd love to witness that!
>
> 15 seconds to get the wrapper unstuck from the one behind it, and
> another 15 to assemble, roll, and lick the edge to seal it.
>
> > I've never tried. Have been tempted to buy the eggroll sheets then
> > chickened out at the last second.
>
> You have to get the thin egg roll wrappers. If you can pull them
> apart easily, you bought the wrong ones. Buy them from a Chinese
> grocer and you probably won't get the wrong kind. They're harder
> to work with but turn out crispy rather than doughy.
>
> (No, I don't really lick the edge - I use corn starch and water.
> I've been known to use a envelope/stamp bottle with the sponge on
> top).
>
> -sw

I buy spring roll wrappers at a local store (Hong Kong Market) instead of
egg roll wrappers. My procedure is to lay a damp paper towel on top of them
to keep them from drying out and as I make the spring rolls I also cover
them with a damp paper towel. I use a bowl of water to seal the wrappers.
Must admit though that I haven't come anywhere near the speed tht you have
though!

Let's see now Steve... get on 290 and head for Houston. Get on 45S and
take the Pearland exit (posting directions for the next time I make spring
rolls and need HELP!) <g>

Steve Wertz wrote:
> Egg rolls, pot-stickers, and/or tamales.

In the same vein, pierogies - potato/sauerkraut/cheese fillings are
(relatively) healthy.

You could also prep veggies for stir fry - slice a dozen peppers,
julienne a pound of carrots, etc.

June

On 7 Sep 2006 12:01:40 -0700, wrote:

>I am looking for some suggestions for recipes that meet the
>following:
>
>1) be able to cook a large quanity at one time so I can freeze a
>dozen portions to eat .
>
>2) the preparation should consist of a few labor intensive tasks. I
>like to listen to audiobooks while cooking. So if I can do a
>repetitive task for 20-30 minutes then I can multi-task well. An
>example would be chopping onion, peeling garlic etc.. The problem is
>I already have alot of frozen garlic and onions in my freezer
>
>3) be healthy , preferably all vegetarian.

http://www.fatfreevegan.com/beans/red_gold.shtml is my favorite chili
to make, and there's chopping. :-)

Also, the following three recipes are my standard "let's have
Indian-ish food tonight" menu, usually adding other stuff like raita,
chutney, etc.:

Masoor Dal (Pink Lentil Curry), from The Spice Box, by Manju Shivraj
Singh

[Author's note: This is the quickest dal to cook -- it takes only 20
minutes without using a pressure cooker. The pink color of the lentils
becomes pale yellow once it is cooked. The flavor is more subtle than
the green lentils.]

1 cup pink lentils
3 cups water
1 tsp turmeric powder
1 tsp salt
1 tablespoon lemon juice
1 tsp garam masala powder

Baghar:

1 tablespoon oil or ghee
1 tsp cumin seeds
1 tsp cayenne pepper (I use less when a non-spicy person is eating) 1
tsp coriander powder

Garnish:

2 slices onion, fried till golden in oil (I use up to two whole sliced
onions here -- people like adding more onions to it) a few copped
fresh coriander or mint leaves (I use coriander)

Carefully pick over the lentils, discarding discolored ones or any
foreign matter. Wash in a sieve under running water. In a heavy
saucepan boil the lentils in water with turmeric. When cooked, turn
off
heat; add salt, lemon juice, and garam masala.

Heat oil; add cumin seeds. Fry 2 minutes. Turn off heat. Add cayenne
and coriander. Stir and pour over the cooked lentils. Mix well. (At
this point, I ladle the dal into individual serving dishes.) Garnish.

Serves 6 (but two hungry people can polish it off as a big meal with
some naan or pita or rice)

Green Split Pea Dal (by serene)

1 cup green split peas
3 cups water
1 tsp. turmeric
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf

Bring all to boil, simmer 1 1/2 hours or more, adding water as
necessary, until you get a thick stew. Remove bay leaf before serving.

Israeli Couscous with Prunes and Cashews (by serene)

1 1/2 cups raw Israeli couscous
2 tablespoons butter, margarine, or oil
3 cups boiling water
4 prunes, minced
1/3 cup roasted cashews, or pan-roasted raw cashews (I used the
latter)

Saute raw couscous in butter until it just barely starts to brown and
smell like it's cooking. Add water. Cover and simmer for 10 minutes,
then set aside for 10 minutes, still covered. Mix in prunes and
cashews just before serving.
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com