please tell about the dumplings, lee


"Cindy Hamilton" > wrote in message
...
On May 4, 4:59 pm, "Julie Bove" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > > wrote:
>
> >> So what's the
> >> trick for doing that if you are cooking for just two or three people?
>
> > For your pasta salad? It sounds like you need practice with
> > eyeballing volume and then you need to learn to limit it. Estimate
> > how much food (in volume) that you and your DD eat in one meal and try
> > to duplicate that when you make your pasta salad. It's not brain
> > surgery.
>
> I guess I just have a problem with restraint. I do the same thing when
> making soup. I just want so many different things in there.

It's all a matter of taste, of course, but more is not always better.
I often prefer to let the flavors of just a few ingredients shine
through,
rather than always having a mishmash of "everything but the kitchen
sink".

One of my favorite quick soups is:

Bring to a boil half a 16-ounce box of chicken broth with
a slice of fresh ginger and a little salt.

Remove the ginger and add three or four frozen gyoza
dumplings.

While they're cooking, thinly slice a the green part of
a scallion and a few shreds of iceberg lettuce (a couple
of tablespoons or so) and put them in a bowl.

When the dumplings are cooked through, add them
and the broth to the bowl with the scallion and lettuce.

My husband is a heartier trencherman, so he gets the
entire box of broth and twice as man dumplings.

Is this grand cuisine? No. Is it a satisfying lunch? Yes.

Cindy Hamilton

On Thu, 5 May 2011 10:28:43 -0500, "Storrmmee"
> wrote:

> along with not wasting food, it shows respect for the people you are feeding
> by not overstuffing them.

Can't you just do it by using common sense? It doesn't take a genius
with a calculator to figure out how to make a meal like that.

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 4, 4:02*pm, "Julie Bove" > wrote:
> Nancy2 wrote:
>
> > I have that problem with both pasta and potato salads - always make
> > too much (I'm a single) .... usually I give the extras to my neighbor,
> > because she has enough family around all the time to eat it up, plus
> > she takes care of her dementia-ridden mother who lives with them.
>
> I seem to do okay with potato salad, I think because I put fewer different
> things in there. *Always potatoes and onions and maybe one more thing like
> celery or green beans.

My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
of sugar or so, diced hard-boiled egg, celery, sometimes diced
cucumber (well drained), green pepper, celery seed - no onion - and I
usually decorate the top with sliced red radishes and sliced hard-
boiled egg.

N.

On Thu, 5 May 2011 10:19:20 -0500, "Storrmmee"
> wrote:

>this sounds excellent but i would have to make it for a party, way to much
>for just the two of us... or it should be... but probably in reality isn't,
>lol, Lee

For two people you'd want to cut the recipe to 1/4 I think.

Lou

>
>"Lou Decruss" > wrote in message
.. .
>> On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
>> > wrote:
>>
>>>JeanineAlyse wrote:
>>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>>> snip-snip-snip....
>>>>> sometimes we just want enough pasta salad for that one meal. So
>>>>> what's the trick for doing that if you are cooking for just two or
>>>>> three people?
>>>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>>>> chop up whatever veggies (with meat included if used) you want to fill
>>>> the bowl just half way. Eyeball (or actually measure) the amount of
>>>> chopped-ups and cook only one-half that amount of dry pasta. Do
>>>> remember to imagine the bowl as the total amount of salad you will be
>>>> satisfied to serve/eat within however many meals you may want it
>>>> for.
>>>>
>>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>>> dressing/seasonings are added as appropriate.
>>>> ...PickyPastaSaladLover
>>>
>>>Aha! I guess the trick then would be to measure the veggies first instead
>>>of just tossing them in the bowl. Thanks!
>>
>> Use a recipe or make your own. Once you have a benchmark you can
>> deviate but if you're having trouble you need a starting point. More
>> is not always better as you need a balance.
>>
>> Here's my benchmark recipe. It's also on the rfc signature dishes
>> page. It took me a long time to get it right and I may sway a little
>> but not much and never on the dressing. I'm sure there's something in
>> it you can't or wont eat but at least you'll get the idea.
>>
>> sopresetta pasta salad by lou
>>
>> dressing:
>>
>> 2 1/4 oz. garlic
>> 1 1/2 cup olive oil
>> 2/3 cup red wine vinegar
>> 2 tsp. dry mustard
>> 1/4 teaspoon ground fennel
>> 1 t. black pepper
>> 1 tb. kosher salt
>> 1/2 t. celery seed
>> 1 t. fennel seed
>> 1 t. dry tyme
>> 1 tb. dried basil
>>
>> Salad
>>
>> 1 pound cubed mozzarella
>> 1 pound cubed provolone
>> 4 oz. romano
>> 1/2 pound cubed sopresetta
>> 1 pound cubed genoa salami
>> 1/2 pound chopped onion
>> 3/4 lb. chopped green pepper
>> 4 oz sliced baby carrots
>> 6 oz black olives drained and sliced
>> 6 oz. green olives drained and sliced
>> 1 cup curley parsley. Culled, chopped rough
>> 2 cups freshly chopped tomatoes
>>
>> 32 oz. rotinni
>>
>> In mixing bowl, wisk dressing ingredients together. Set aside.
>>
>> Prepare remaining ingredients and set aside, reserving tomatoes.
>>
>> Cook pasta for about 7 minutes. (slightly undercooked)
>> Drain well and transfer to a large mixing bowl. Drizzle dressing all
>> over pasta
>> Gently toss to coat. Add remaining ingredients, (except tomatoes)
>> toss to mix.
>> Do not overwork or pasta will break. Transfer to appropriate size
>> serving bowl.
>> Spread the tomatoes evenly over salad. Cover tightly and refrigerate
>> overnight.
>>
>> Service may require additional EVO. Grated parm is also a nice touch.
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>

On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> wrote:

>On May 4, 4:59*pm, "Julie Bove" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
>> > > wrote:
>>
>> >> *So what's the
>> >> trick for doing that if you are cooking for just two or three people?
>>
>> > For your pasta salad? *It sounds like you need practice with
>> > eyeballing volume and then you need to learn to limit it. *Estimate
>> > how much food (in volume) that you and your DD eat in one meal and try
>> > to duplicate that when you make your pasta salad. *It's not brain
>> > surgery.
>>
>> I guess I just have a problem with restraint. *I do the same thing when
>> making soup. *I just want so many different things in there.
>
>It's all a matter of taste, of course, but more is not always better.
>I often prefer to let the flavors of just a few ingredients shine
>through,
>rather than always having a mishmash of "everything but the kitchen
>sink".
>
>One of my favorite quick soups is:
>
>Bring to a boil half a 16-ounce box of chicken broth with
>a slice of fresh ginger and a little salt.
>
>Remove the ginger and add three or four frozen gyoza
>dumplings.
>
>While they're cooking, thinly slice a the green part of
>a scallion and a few shreds of iceberg lettuce (a couple
>of tablespoons or so) and put them in a bowl.
>
>When the dumplings are cooked through, add them
>and the broth to the bowl with the scallion and lettuce.
>
>My husband is a heartier trencherman, so he gets the
>entire box of broth and twice as man dumplings.
>
>Is this grand cuisine? No. Is it a satisfying lunch? Yes.

Gourmet ramen.

that would be the prudent thing to do, Lee


"Lou Decruss" > wrote in message
...
> On Thu, 5 May 2011 10:19:20 -0500, "Storrmmee"
> > wrote:
>
>>this sounds excellent but i would have to make it for a party, way to much
>>for just the two of us... or it should be... but probably in reality
>>isn't,
>>lol, Lee
>
> For two people you'd want to cut the recipe to 1/4 I think.
>
> Lou
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>> On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>JeanineAlyse wrote:
>>>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>>>> snip-snip-snip....
>>>>>> sometimes we just want enough pasta salad for that one meal. So
>>>>>> what's the trick for doing that if you are cooking for just two or
>>>>>> three people?
>>>>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>>>>> chop up whatever veggies (with meat included if used) you want to fill
>>>>> the bowl just half way. Eyeball (or actually measure) the amount of
>>>>> chopped-ups and cook only one-half that amount of dry pasta. Do
>>>>> remember to imagine the bowl as the total amount of salad you will be
>>>>> satisfied to serve/eat within however many meals you may want it
>>>>> for.
>>>>>
>>>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>>>> dressing/seasonings are added as appropriate.
>>>>> ...PickyPastaSaladLover
>>>>
>>>>Aha! I guess the trick then would be to measure the veggies first
>>>>instead
>>>>of just tossing them in the bowl. Thanks!
>>>
>>> Use a recipe or make your own. Once you have a benchmark you can
>>> deviate but if you're having trouble you need a starting point. More
>>> is not always better as you need a balance.
>>>
>>> Here's my benchmark recipe. It's also on the rfc signature dishes
>>> page. It took me a long time to get it right and I may sway a little
>>> but not much and never on the dressing. I'm sure there's something in
>>> it you can't or wont eat but at least you'll get the idea.
>>>
>>> sopresetta pasta salad by lou
>>>
>>> dressing:
>>>
>>> 2 1/4 oz. garlic
>>> 1 1/2 cup olive oil
>>> 2/3 cup red wine vinegar
>>> 2 tsp. dry mustard
>>> 1/4 teaspoon ground fennel
>>> 1 t. black pepper
>>> 1 tb. kosher salt
>>> 1/2 t. celery seed
>>> 1 t. fennel seed
>>> 1 t. dry tyme
>>> 1 tb. dried basil
>>>
>>> Salad
>>>
>>> 1 pound cubed mozzarella
>>> 1 pound cubed provolone
>>> 4 oz. romano
>>> 1/2 pound cubed sopresetta
>>> 1 pound cubed genoa salami
>>> 1/2 pound chopped onion
>>> 3/4 lb. chopped green pepper
>>> 4 oz sliced baby carrots
>>> 6 oz black olives drained and sliced
>>> 6 oz. green olives drained and sliced
>>> 1 cup curley parsley. Culled, chopped rough
>>> 2 cups freshly chopped tomatoes
>>>
>>> 32 oz. rotinni
>>>
>>> In mixing bowl, wisk dressing ingredients together. Set aside.
>>>
>>> Prepare remaining ingredients and set aside, reserving tomatoes.
>>>
>>> Cook pasta for about 7 minutes. (slightly undercooked)
>>> Drain well and transfer to a large mixing bowl. Drizzle dressing all
>>> over pasta
>>> Gently toss to coat. Add remaining ingredients, (except tomatoes)
>>> toss to mix.
>>> Do not overwork or pasta will break. Transfer to appropriate size
>>> serving bowl.
>>> Spread the tomatoes evenly over salad. Cover tightly and refrigerate
>>> overnight.
>>>
>>> Service may require additional EVO. Grated parm is also a nice touch.
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>

its just one way to get where you want to be. seems a praticle way to keep
from overdoing it, sometimes people get carried away with what nice things
they want to serve and this is only one of many right ways to insure a nice
presentation, Lee


"sf" > wrote in message
...
> On Thu, 5 May 2011 10:28:43 -0500, "Storrmmee"
> > wrote:
>
>> along with not wasting food, it shows respect for the people you are
>> feeding
>> by not overstuffing them.
>
> Can't you just do it by using common sense? It doesn't take a genius
> with a calculator to figure out how to make a meal like that.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

On May 5, 11:33*am, "Storrmmee" > wrote:
> please tell about the dumplings, lee

Frozen. Pork. I can't recall what brand. The bag
is blue. I googled briefly to try to find them, but no
luck.

Sorry, that's all my brain can cough up this afternoon.

Cindy

poop, was hoping for a home made one, lol, Lee
"Cindy Hamilton" > wrote in message
...
On May 5, 11:33 am, "Storrmmee" > wrote:
> please tell about the dumplings, lee

Frozen. Pork. I can't recall what brand. The bag
is blue. I googled briefly to try to find them, but no
luck.

Sorry, that's all my brain can cough up this afternoon.

Cindy

On May 5, 12:33*am, "Julie Bove" > wrote:
> Jerry Avins wrote:
> > Vegetables last me a couple of weeks in Green Bags.
> >http://www.evertfresh.com/for one. Use what you keep for soup,
> > salad, or whatever is
> > appropriate.
>
> Those did not work for me at all. *In fact they seemed to hasten the
> rotting. *I threw mine all away.

Just coloring plastic green won't do, but some do that just for a
quick buck. (I got stuck with some like that. I wondered why they were
so cheap when I bought them. I should have known.) The link I posted,
EvertFresh, works well for me. My current batch is Debby Meyer. I wash
and reuse them and they last around a year. The get pale with age, but
keep working. Give it another try. If you like, I'll mail you one to
experiment with.

Jerry
--
Engineering is the art of making what you want from things you can get.

the d/m is what i use and they are great, we tried some from zip loc that
weren't so great, Lee
"Jerry Avins" > wrote in message
...
On May 5, 12:33 am, "Julie Bove" > wrote:
> Jerry Avins wrote:
> > Vegetables last me a couple of weeks in Green Bags.
> >http://www.evertfresh.com/for one. Use what you keep for soup,
> > salad, or whatever is
> > appropriate.
>
> Those did not work for me at all. In fact they seemed to hasten the
> rotting. I threw mine all away.

Just coloring plastic green won't do, but some do that just for a
quick buck. (I got stuck with some like that. I wondered why they were
so cheap when I bought them. I should have known.) The link I posted,
EvertFresh, works well for me. My current batch is Debby Meyer. I wash
and reuse them and they last around a year. The get pale with age, but
keep working. Give it another try. If you like, I'll mail you one to
experiment with.

Jerry
--
Engineering is the art of making what you want from things you can get.

sf wrote:
>"Julie Bove" wrote:
>> "sf" wrote:
>> >"Julie Bove" wrote:
>> >
>> >> I guess I just have a problem with restraint. I do the same thing when
>> >> making soup. I just want so many different things in there.
>> >
>> > Try limiting them to no more than a 1/2 c each then.
>>
>> That would still give me much more than I need. When I take a small
>> tongfull from the salad bar it winds up being too much in the end.
>>
>Oh for god sake Julie. Use some common sense.

I doubt that's a possibility. When cooking anything that one may
prepare in an unspecified abundant quantity all one needs is a larger
container or more than one similar containers. When I prepare salads
I typically fill my 24 cup bowl to the very tippy top, if I need more
space I place some into another salad bowl, the one I use to place
whatever quantity I want to eat and use to toss with dressing. Today
I filled my salad bowl to capacity, should last four days (coated with
a little vinegar will keep fresh all week). Tonight I have some left
over sliced pork roast to toss with my salad... haven't decided yet
whether bottled dressing or mix my own.
http://i56.tinypic.com/35lcfop.jpg
I hope those are not the dreaded toxic grape tow-mah-toes.

On Thu, 5 May 2011 08:58:31 -0700 (PDT), Nancy2
> wrote:

> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so,

Sorry to fixate on this, Nancy... but *sugar*? Why don't you just use
Miracle Whip and be done with that? The only time I use vinegar is
when I make baked beans. I don't use brown sugar, but a little
molasses and a tad of vinegar (1tsp vinegar to 1/2c molasses and at
least 2c water/stock).

> diced hard-boiled egg,

Mine has chunks of white, but the yolk is smushed into the mayonnaise
along with some mustard.

> celery,

okay. That's not a regular in my potato salad, but it will make it if
I have a lot on hand and I want to get rid of it.

> Sometimes diced cucumber (well drained), green pepper,

In *potato* salad?

> celery seed

Huh. I should try that.

- no onion

OMG! Onion is a major part of potato salad! Which type I make
depends on which onion I use, but the regular potato and mayonnaise
type demands lots of green onions.

> and I usually decorate the top with sliced red radishes

Decorate???? Oh, no again. It requires lots of sliced radishes.

> and sliced hard- boiled egg.

Well, the egg is working hard - not just decorating. See above.

The other thing I add is frozen peas. I make sure there is no frost
on them, but I let them thaw after they are mixed in the potato salad.

--
I love cooking with wine.
Sometimes I even put it in the food.

Storrmmee wrote:
> another suggestion i have is that you cull all of the ideas from this
> thread you think might work/you might try and list them in an
> organised fashion... then keep notes on what works, then when you
> have arrived at what works, report back to help others,
>
Okay.

Brooklyn1 wrote:
> sf wrote:
>> "Julie Bove" wrote:
>>> "sf" wrote:
>>>> "Julie Bove" wrote:
>>>>
>>>>> I guess I just have a problem with restraint. I do the same
>>>>> thing when making soup. I just want so many different things in
>>>>> there.
>>>>
>>>> Try limiting them to no more than a 1/2 c each then.
>>>
>>> That would still give me much more than I need. When I take a small
>>> tongfull from the salad bar it winds up being too much in the end.
>>>
>> Oh for god sake Julie. Use some common sense.
>
> I doubt that's a possibility. When cooking anything that one may
> prepare in an unspecified abundant quantity all one needs is a larger
> container or more than one similar containers. When I prepare salads
> I typically fill my 24 cup bowl to the very tippy top, if I need more
> space I place some into another salad bowl, the one I use to place
> whatever quantity I want to eat and use to toss with dressing. Today
> I filled my salad bowl to capacity, should last four days (coated with
> a little vinegar will keep fresh all week). Tonight I have some left
> over sliced pork roast to toss with my salad... haven't decided yet
> whether bottled dressing or mix my own.
> http://i56.tinypic.com/35lcfop.jpg
> I hope those are not the dreaded toxic grape tow-mah-toes.

The brand I bought is safe. Grown in Mexico.

Storrmmee wrote:
> i love green bags, and Julie i just thought of another option...
> suppose you chopped all the vegggies and mixed those, then made the
> pasta, and stored sperately, and another container for the
> dressing... when it came time for salad put pasta and right anount of
> veggies and dressing, then pick protien of choice... then when the
> veggies started to go then make soup with those, and the
> beans/protien...

That would work too. Green bags were horrible for me.

Nancy2 wrote:
> On May 4, 4:02 pm, "Julie Bove" > wrote:
>> Nancy2 wrote:
>>
>>> I have that problem with both pasta and potato salads - always make
>>> too much (I'm a single) .... usually I give the extras to my
>>> neighbor, because she has enough family around all the time to eat
>>> it up, plus she takes care of her dementia-ridden mother who lives
>>> with them.
>>
>> I seem to do okay with potato salad, I think because I put fewer
>> different things in there. Always potatoes and onions and maybe one
>> more thing like celery or green beans.
>
> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so, diced hard-boiled egg, celery, sometimes diced
> cucumber (well drained), green pepper, celery seed - no onion - and I
> usually decorate the top with sliced red radishes and sliced hard-
> boiled egg.

I can only use the vinegar kind of dressing. So that limits what I can
make.

Jerry Avins wrote:
> On May 5, 12:33 am, "Julie Bove" > wrote:
>> Jerry Avins wrote:
>>> Vegetables last me a couple of weeks in Green Bags.
>>> http://www.evertfresh.com/for one. Use what you keep for soup,
>>> salad, or whatever is
>>> appropriate.
>>
>> Those did not work for me at all. In fact they seemed to hasten the
>> rotting. I threw mine all away.
>
> Just coloring plastic green won't do, but some do that just for a
> quick buck. (I got stuck with some like that. I wondered why they were
> so cheap when I bought them. I should have known.) The link I posted,
> EvertFresh, works well for me. My current batch is Debby Meyer. I wash
> and reuse them and they last around a year. The get pale with age, but
> keep working. Give it another try. If you like, I'll mail you one to
> experiment with.

I've tried both. Neither worked. The best thing I tried was a container
from Tupperware. It was designed for cut up veggies. Alas, my husband
broke both containers not long after I got them. They had vents on the end
to allow or disallow air and moisture in and out depending on what you put
in them. He tried to (don't ask me how) open the containers through the
vents and broke them. The other problem was that they took up too much
space in the fridge, particularly when most of the food was used.

On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> wrote:


>
>One of my favorite quick soups is:
>
>Bring to a boil half a 16-ounce box of chicken broth with
>a slice of fresh ginger and a little salt.
>
>Remove the ginger and add three or four frozen gyoza
>dumplings.
>
>While they're cooking, thinly slice a the green part of
>a scallion and a few shreds of iceberg lettuce (a couple
>of tablespoons or so) and put them in a bowl.
>
>When the dumplings are cooked through, add them
>and the broth to the bowl with the scallion and lettuce.
>
>My husband is a heartier trencherman, so he gets the
>entire box of broth and twice as man dumplings.
>
>Is this grand cuisine? No. Is it a satisfying lunch? Yes.
>
>Cindy Hamilton

That sounds wonderful, I'll make that soon.
Thanks

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On May 4, 12:58*am, "Julie Bove" > wrote:
> I made pasta salad tonight but as usual I wound up with waaaay too much of
> it. *Seems no matter what I do there is always too much. *I have different
> versions that I make. *Basically there is the pasta, fresh veggies cut in
> strips, slices, chunks or left whole depending on size, olives and some kind
> of protein. *Dressed with some kind of Italian dressing.
>
> Tonight I used a quinoa pasta because it contains protein and also added
> kidney beans and chickpeas for more protein. *I only used black olives but
> will add some stuffed green ones to my portion. *The vegetables are sweet
> peppers (green, orange and red), grape tomatoes (safe ones), radishes, green
> onions, celery and cucumbers.
>
> I have leftover peppers, radishes and tomatoes. *Only had half a cucumber so
> that worked out well. *Used part of the green onions for my dinner tonight
> which was nachos. *Yes! *Nachos. *So will have to come up with a use for the
> leftover veggies.
>
> But when I began to assemble the salad, I realized I didn't cook enough
> pasta for the amount of veggies I had. *So I had to cook some more and now I
> have a big bowl of it plus what I have packed up for our dinner tomorrow.
>
> I like to use a wide variety of veggies in my salad. *I guess that's part of
> the problem. *I have tried to buy things from the salad bar. *I can't always
> get what I want though and tonight I wasn't near a store with a salad bar so
> made do with what I had and bought a few additional things. *And even when I
> do use the salad bar, I seem to still wind up with too much.
>
> I did do better than I usually do. *Most of the time I have a HUGE bowl of
> it and eventually some gets thrown out because there is only so much we can
> eat. *I am hoping we can either eat this two days in a row or maybe just
> come home and eat the leftovers rather than go out to eat on Friday. *But
> sometimes we just want enough pasta salad for that one meal. *So what's the
> trick for doing that if you are cooking for just two or three people?

it's not rocket science, Julie.
If you're making too much salad by including too many veggies, just
don't add as much.
Either cut back on the variety or only use half as much of each veggie
as you are now. Obviously, if you're using less in your pasta salad,
you will have to use up the balance of that pepper, onion, whatever in
something else.
Just plan your meals better. It's home ec 101.

"Catmandy (Sheryl)" > wrote in message
...

it's not rocket science, Julie.
If you're making too much salad by including too many veggies, just
don't add as much.
Either cut back on the variety or only use half as much of each veggie
as you are now. Obviously, if you're using less in your pasta salad,
you will have to use up the balance of that pepper, onion, whatever in
something else.
Just plan your meals better. It's home ec 101.

Nope. That was never covered in Home Ec.

On May 5, 9:44*pm, "Julie Bove" > wrote:
> "Catmandy (Sheryl)" > wrote in message
>
> ...
>
> it's not rocket science, Julie.
> If you're making too much salad by including too many veggies, just
> don't add as much.
> Either cut back on the variety or only use half as much of each veggie
> as you are now. Obviously, if you're using less in your pasta salad,
> you will have to use up the balance of that pepper, onion, whatever in
> something else.
> Just plan your meals better. It's home ec 101.
>
> Nope. *That was never covered in Home Ec.

They never covered how to shop for food and plan meals in your home ec
clas? That explains a LOT!
Still, you've never read a magazine article?

"Catmandy (Sheryl)" > wrote in message
...
On May 5, 9:44 pm, "Julie Bove" > wrote:
> "Catmandy (Sheryl)" > wrote in message
>
> ...
>
> it's not rocket science, Julie.
> If you're making too much salad by including too many veggies, just
> don't add as much.
> Either cut back on the variety or only use half as much of each veggie
> as you are now. Obviously, if you're using less in your pasta salad,
> you will have to use up the balance of that pepper, onion, whatever in
> something else.
> Just plan your meals better. It's home ec 101.
>
> Nope. That was never covered in Home Ec.

They never covered how to shop for food and plan meals in your home ec
clas? That explains a LOT!
Still, you've never read a magazine article?

Nope. They taught cooking and sewing.

They did cover how to shop and plan for meals in family planning. But
nowhere did they say how to make a salad for one. In fact my family
planning teacher said a good salad for one could not be done.

I read magazines but never any that tell you how to shop or plan meals.
Those kinds of magazines are ones that I find boring.

On May 5, 10:06*pm, "Julie Bove" > wrote:
> "Catmandy (Sheryl)" > wrote in message
>
> ...
> On May 5, 9:44 pm, "Julie Bove" > wrote:
>
> > "Catmandy (Sheryl)" > wrote in message
>
> ....
>
> > it's not rocket science, Julie.
> > If you're making too much salad by including too many veggies, just
> > don't add as much.
> > Either cut back on the variety or only use half as much of each veggie
> > as you are now. Obviously, if you're using less in your pasta salad,
> > you will have to use up the balance of that pepper, onion, whatever in
> > something else.
> > Just plan your meals better. It's home ec 101.
>
> > Nope. That was never covered in Home Ec.
>
> They never covered how to shop for food and plan meals in your home ec
> clas? That explains a LOT!
> Still, you've never read a magazine article?
>
> Nope. *They taught cooking and sewing.
>
> They did cover how to shop and plan for meals in family planning. *But
> nowhere did they say how to make a salad for one. *In fact my family
> planning teacher said a good salad for one could not be done.
>
> I read magazines but never any that tell you how to shop or plan meals.
> Those kinds of magazines are ones that I find boring.

yeah. Why should you read a boring magazine that might help your live,
when you can bore the entire world on usenet with questions you should
have learned how to answer when you were 14.

Catmandy (Sheryl) wrote:
> On May 5, 10:06 pm, "Julie Bove" > wrote:
>> "Catmandy (Sheryl)" > wrote in message
>>
>> ...
>> On May 5, 9:44 pm, "Julie Bove" > wrote:
>>
>>> "Catmandy (Sheryl)" > wrote in message
>>
>>> ...
>>
>>> it's not rocket science, Julie.
>>> If you're making too much salad by including too many veggies, just
>>> don't add as much.
>>> Either cut back on the variety or only use half as much of each
>>> veggie as you are now. Obviously, if you're using less in your
>>> pasta salad, you will have to use up the balance of that pepper,
>>> onion, whatever in something else.
>>> Just plan your meals better. It's home ec 101.
>>
>>> Nope. That was never covered in Home Ec.
>>
>> They never covered how to shop for food and plan meals in your home
>> ec clas? That explains a LOT!
>> Still, you've never read a magazine article?
>>
>> Nope. They taught cooking and sewing.
>>
>> They did cover how to shop and plan for meals in family planning. But
>> nowhere did they say how to make a salad for one. In fact my family
>> planning teacher said a good salad for one could not be done.
>>
>> I read magazines but never any that tell you how to shop or plan
>> meals. Those kinds of magazines are ones that I find boring.
>
> yeah. Why should you read a boring magazine that might help your live,
> when you can bore the entire world on usenet with questions you should
> have learned how to answer when you were 14.

This is a place for discussing food? Is it not? Using your theory, why
talk of recipes at all.

On 5/5/2011 8:43 PM, wrote:
> On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>
>>
>> One of my favorite quick soups is:
>>
>> Bring to a boil half a 16-ounce box of chicken broth with
>> a slice of fresh ginger and a little salt.
>>
>> Remove the ginger and add three or four frozen gyoza
>> dumplings.
>>
>> While they're cooking, thinly slice a the green part of
>> a scallion and a few shreds of iceberg lettuce (a couple
>> of tablespoons or so) and put them in a bowl.
>>
>> When the dumplings are cooked through, add them
>> and the broth to the bowl with the scallion and lettuce.
>>
>> My husband is a heartier trencherman, so he gets the
>> entire box of broth and twice as man dumplings.
>>
>> Is this grand cuisine? No. Is it a satisfying lunch? Yes.
>>
>> Cindy Hamilton
>
> That sounds wonderful, I'll make that soon.
> Thanks
>

I look forward to pictures because it sounds yummy!!

On 5/5/2011 5:09 PM, sf wrote:
> The other thing I add is frozen peas. I make sure there is no frost
> on them, but I let them thaw after they are mixed in the potato salad.

I'm going to have to try some peas in the next potato salad I make.

On Thu, 5 May 2011 19:06:10 -0700, "Julie Bove"
> wrote:

>
> "Catmandy (Sheryl)" > wrote in message
> ...
> On May 5, 9:44 pm, "Julie Bove" > wrote:
> > "Catmandy (Sheryl)" > wrote in message
> >
> > ...
> >
> > it's not rocket science, Julie.
> > If you're making too much salad by including too many veggies, just
> > don't add as much.
> > Either cut back on the variety or only use half as much of each veggie
> > as you are now. Obviously, if you're using less in your pasta salad,
> > you will have to use up the balance of that pepper, onion, whatever in
> > something else.
> > Just plan your meals better. It's home ec 101.
> >
> > Nope. That was never covered in Home Ec.
>
> They never covered how to shop for food and plan meals in your home ec
> clas? That explains a LOT!
> Still, you've never read a magazine article?
>
> Nope. They taught cooking and sewing.
>
> They did cover how to shop and plan for meals in family planning. But
> nowhere did they say how to make a salad for one. In fact my family
> planning teacher said a good salad for one could not be done.
>
> I read magazines but never any that tell you how to shop or plan meals.
> Those kinds of magazines are ones that I find boring.
>
It's easy enough to Google "salad recipe for one person".

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Thu, 5 May 2011 19:06:10 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Catmandy (Sheryl)" > wrote in message
>> ...
>> On May 5, 9:44 pm, "Julie Bove" > wrote:
>> > "Catmandy (Sheryl)" > wrote in message
>> >
>> > ...
>> >
>> > it's not rocket science, Julie.
>> > If you're making too much salad by including too many veggies, just
>> > don't add as much.
>> > Either cut back on the variety or only use half as much of each veggie
>> > as you are now. Obviously, if you're using less in your pasta salad,
>> > you will have to use up the balance of that pepper, onion, whatever in
>> > something else.
>> > Just plan your meals better. It's home ec 101.
>> >
>> > Nope. That was never covered in Home Ec.
>>
>> They never covered how to shop for food and plan meals in your home ec
>> clas? That explains a LOT!
>> Still, you've never read a magazine article?
>>
>> Nope. They taught cooking and sewing.
>>
>> They did cover how to shop and plan for meals in family planning. But
>> nowhere did they say how to make a salad for one. In fact my family
>> planning teacher said a good salad for one could not be done.
>>
>> I read magazines but never any that tell you how to shop or plan meals.
>> Those kinds of magazines are ones that I find boring.
>>
> It's easy enough to Google "salad recipe for one person".

The problem is not in making the salad. The problem is all that you have to
buy to make the salad. You simply can not make one small good salad...and
by good I mean with a lot of different ingredients in it, without having a
ton of leftover stuff. You just can't.

"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> > I read magazines but never any that tell you how to shop or plan meals.
>> > Those kinds of magazines are ones that I find boring.
>> >
>> It's easy enough to Google "salad recipe for one person".
>
> This is another place where it comes in handy to purchase pre-prepared
> mixes... if you like them.

I have never seen a mix with tomatoes, beans, beets, or any of the other
stuff I like to put on my salad.

"Julie Bove" > wrote in message
...

>>> They did cover how to shop and plan for meals in family planning. But
>>> nowhere did they say how to make a salad for one. In fact my family
>>> planning teacher said a good salad for one could not be done.

Just read this. Family planning in UK is something entirely different))

--
--

https://www.shop.helpforheroes.org.uk/

there is one called veggie mix that has very little lettuce and lots of
different stuff, sugar snap peas carrots and so on... what i like about it
is that when it starts going limp the whole thing can go into soup and is
really good, Lee
"Omelet" > wrote in message
news
> In article >,
> sf > wrote:
>
>> > I read magazines but never any that tell you how to shop or plan meals.
>> > Those kinds of magazines are ones that I find boring.
>> >
>> It's easy enough to Google "salad recipe for one person".
>
> This is another place where it comes in handy to purchase pre-prepared
> mixes... if you like them.
> --
> --
> Peace, Om
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
>
> "Politics is supposed to be the second oldest profession. I have
> come to realize that it bears a very close resemblance to the first."
> -- Mark Twain

no tomatoes but all of the green stuff... the point here is that you are
asking for personal tips that help people in their real life... now
understand i naturally learned all of this because i came from a very large
family with a huge garden... and two parents who grew up without... so i
naturally absorbed not wasting making proper portions and using fresh
things... but i do understand if you parents grew up without having to
husband resources, or if neither of them cooked alot this is a skill set you
might have missed... start looking at those prepared bags to see if there is
one you can use and just add the tomatoes/beans to to see if that helps you
waste less.

Lee


"Julie Bove" > wrote in message
...
>
> "Omelet" > wrote in message
> news
>> In article >,
>> sf > wrote:
>>
>>> > I read magazines but never any that tell you how to shop or plan
>>> > meals.
>>> > Those kinds of magazines are ones that I find boring.
>>> >
>>> It's easy enough to Google "salad recipe for one person".
>>
>> This is another place where it comes in handy to purchase pre-prepared
>> mixes... if you like them.
>
> I have never seen a mix with tomatoes, beans, beets, or any of the other
> stuff I like to put on my salad.
>

and Julie this is the bigger issue to me,

your problem, at least to me, is that you don't deal well with left overs,
you need to work out a soup recipe you can make at the same time you are
making the salad.

by doing this yo can chop everything up, make say enough salad for you and
dd to each have two servings, then dice all the left ove stuff into a pot
and immediately start that soup, i would put the broth in the crock pot and
get it warming then dice all the veggies you want make up the four seperate
salads and then see what is left you can chuck into the soup. If you did
that it would cover several meal servings, and you would have less to do for
a day or two,

Lee


"Julie Bove" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Thu, 5 May 2011 19:06:10 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Catmandy (Sheryl)" > wrote in message
>>> ...
>>> On May 5, 9:44 pm, "Julie Bove" > wrote:
>>> > "Catmandy (Sheryl)" > wrote in message
>>> >
>>> > ...
>>> >
>>> > it's not rocket science, Julie.
>>> > If you're making too much salad by including too many veggies, just
>>> > don't add as much.
>>> > Either cut back on the variety or only use half as much of each veggie
>>> > as you are now. Obviously, if you're using less in your pasta salad,
>>> > you will have to use up the balance of that pepper, onion, whatever in
>>> > something else.
>>> > Just plan your meals better. It's home ec 101.
>>> >
>>> > Nope. That was never covered in Home Ec.
>>>
>>> They never covered how to shop for food and plan meals in your home ec
>>> clas? That explains a LOT!
>>> Still, you've never read a magazine article?
>>>
>>> Nope. They taught cooking and sewing.
>>>
>>> They did cover how to shop and plan for meals in family planning. But
>>> nowhere did they say how to make a salad for one. In fact my family
>>> planning teacher said a good salad for one could not be done.
>>>
>>> I read magazines but never any that tell you how to shop or plan meals.
>>> Those kinds of magazines are ones that I find boring.
>>>
>> It's easy enough to Google "salad recipe for one person".
>
> The problem is not in making the salad. The problem is all that you have
> to buy to make the salad. You simply can not make one small good
> salad...and by good I mean with a lot of different ingredients in it,
> without having a ton of leftover stuff. You just can't.
>

we don't put them in the potato salad as dh is adverse to eating them but we
do make me a salad that is peas, onions, shreddd cheese, mushrooms and mayo
or it dressing, sometimes diced boiled eggs, Lee
"Cheryl" > wrote in message
...
> On 5/5/2011 5:09 PM, sf wrote:
>> The other thing I add is frozen peas. I make sure there is no frost
>> on them, but I let them thaw after they are mixed in the potato salad.
>
> I'm going to have to try some peas in the next potato salad I make.

On Fri, 6 May 2011 04:43:55 -0500, "Storrmmee"
> wrote:

> we
> do make me a salad that is peas, onions, shreddd cheese, mushrooms and mayo
> or it dressing, sometimes diced boiled eggs, Lee

I've had one that was peas and really skinny green beans in a dressing
that was white but too thin to be just mayonnaise.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 6 May 2011 00:40:48 -0700, "Julie Bove"
> wrote:

> The problem is not in making the salad. The problem is all that you have to
> buy to make the salad. You simply can not make one small good salad...and
> by good I mean with a lot of different ingredients in it, without having a
> ton of leftover stuff. You just can't.

If you really believe that and make it a truth - even when you get
your supplies from the salad bar where it's entirely possible to LIMIT
what you buy... then it sounds like you need to give up salads because
you will never figure out how to do it right.

--
I love cooking with wine.
Sometimes I even put it in the food.

were the beans cooked or raw? never even thought of that as an option, Lee
"sf" > wrote in message
...
> On Fri, 6 May 2011 04:43:55 -0500, "Storrmmee"
> > wrote:
>
>> we
>> do make me a salad that is peas, onions, shreddd cheese, mushrooms and
>> mayo
>> or it dressing, sometimes diced boiled eggs, Lee
>
> I've had one that was peas and really skinny green beans in a dressing
> that was white but too thin to be just mayonnaise.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

"Storrmmee" < ha scritto nel messaggio
> were the beans cooked or raw? never even thought of that as an option, Lee

You should always at least blanch them for 90 seconds or more. If you eat a
lot of them raw it can hurt your stomach.

thanks, i only ever ate them raw while picking them otherwise they have
always been at least sauteed lightly with garlic, but i never even thought
of putting it in the pea salad, might be nice, Lee
"Giusi" > wrote in message
...
>
> "Storrmmee" < ha scritto nel messaggio
>> were the beans cooked or raw? never even thought of that as an option,
>> Lee
>
> You should always at least blanch them for 90 seconds or more. If you eat
> a lot of them raw it can hurt your stomach.
>