I'm almost finished my first year in University and my first year living
away from home. If there's one thing I regret, it's not having a lot of
recipes for quick healthy meals that I can make. I've gained about 10
pounds in the last year.

I was wondering if someone has good recipes that they have tried and can
share with me. I'm looking for quick meals, low fat, preferably vegetarian.

Thank you.

Alex

--- wrote:
> I'm almost finished my first year in University and my first year
> living away from home. If there's one thing I regret, it's not
> having a lot of recipes for quick healthy meals that I can make.
> I've gained about 10 pounds in the last year.
>
> I was wondering if someone has good recipes that they have tried and
> can share with me. I'm looking for quick meals, low fat, preferably
> vegetarian.
>
> Thank you.
>
> Alex

Need more information. Please tell us what cooking facilities you have
available. If you're in a dormitory with a hot plate it will make a big
difference as opposed to being in an apartment or flat with a full kitchen.
What do you have in the way of pots & pans? What about budget restrictions?

Jill

>
> Need more information. Please tell us what cooking facilities you have
> available. If you're in a dormitory with a hot plate it will make a big
> difference as opposed to being in an apartment or flat with a full
> kitchen.
> What do you have in the way of pots & pans? What about budget
> restrictions?

I'm in an apartment with a full kitchen....and yes I've got all the pots and
pans....

Budget restrictions...ummm, I've never skimped when buying food, but I'm not
looking for 5 star gourmet meals

"---" > wrote in message news:UQZ5e.943114$6l.429287@pd7tw2no...
>
> >
> > Need more information. Please tell us what cooking facilities you have
> > available. If you're in a dormitory with a hot plate it will make a big
> > difference as opposed to being in an apartment or flat with a full
> > kitchen.
> > What do you have in the way of pots & pans? What about budget
> > restrictions?
>
> I'm in an apartment with a full kitchen....and yes I've got all the pots
and
> pans....
>
> Budget restrictions...ummm, I've never skimped when buying food, but I'm
not
> looking for 5 star gourmet meals
>

That being the case I recommend you subscribe to rec.food.recipes and
bookmark:

http://www.foodtv.com/

my assumption was you were dorm-bound with only a hotplate and microwave
to work with as I was during school.

John<==I miss the ramen noodles.

On Sat 09 Apr 2005 05:00:45p, John Bonnett wrote in rec.food.cooking:

>
> "---" > wrote in message
> news:UQZ5e.943114$6l.429287@pd7tw2no...
>>
>> >
>> > Need more information. Please tell us what cooking facilities you
>> > have available. If you're in a dormitory with a hot plate it will
>> > make a big difference as opposed to being in an apartment or flat
>> > with a full kitchen. What do you have in the way of pots & pans?
>> > What about budget restrictions?
>>
>> I'm in an apartment with a full kitchen....and yes I've got all the
>> pots and pans....
>>
>> Budget restrictions...ummm, I've never skimped when buying food, but
>> I'm not looking for 5 star gourmet meals
>>
>
> That being the case I recommend you subscribe to rec.food.recipes and
> bookmark:
>
> http://www.foodtv.com/
>
> my assumption was you were dorm-bound with only a hotplate and microwave
> to work with as I was during school.
>
> John<==I miss the ramen noodles.

They still sell 'em, John. <g> I just a newspaper ad for a 20-pack for
$10.00.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> On Sat 09 Apr 2005 05:00:45p, John Bonnett wrote in rec.food.cooking:
>
>
>>"---" > wrote in message
>>news:UQZ5e.943114$6l.429287@pd7tw2no...
>>
>>>>Need more information. Please tell us what cooking facilities you
>>>>have available. If you're in a dormitory with a hot plate it will
>>>>make a big difference as opposed to being in an apartment or flat
>>>>with a full kitchen. What do you have in the way of pots & pans?
>>>>What about budget restrictions?
>>>
>>>I'm in an apartment with a full kitchen....and yes I've got all the
>>>pots and pans....
>>>
>>>Budget restrictions...ummm, I've never skimped when buying food, but
>>>I'm not looking for 5 star gourmet meals
>>>
>>
>>That being the case I recommend you subscribe to rec.food.recipes and
>>bookmark:
>>
>>http://www.foodtv.com/
>>
>>my assumption was you were dorm-bound with only a hotplate and microwave
>>to work with as I was during school.
>>
>>John<==I miss the ramen noodles.
>
>
> They still sell 'em, John. <g> I just a newspaper ad for a 20-pack for
> $10.00.
>

Damn, that's expensive. I get 12 packs at wally world for around $1.50.

Bruce

--- wrote:
>> Need more information. Please tell us what cooking facilities you
>> have available. If you're in a dormitory with a hot plate it will
>> make a big difference as opposed to being in an apartment or flat
>> with a full kitchen.
>> What do you have in the way of pots & pans? What about budget
>> restrictions?
>
> I'm in an apartment with a full kitchen....and yes I've got all the
> pots and pans....
>
> Budget restrictions...ummm, I've never skimped when buying food, but
> I'm not looking for 5 star gourmet meals

Okay, no one is talking 5 star gourmet. Stir fry would be the obvious
choice. Day old chilled steamed rice tossed with nicely stir fried veggies
of your choice in a bit of oil, some soy sauce and maybe chili sauce. Maybe
an egg scrambled in.

Barley Pilaf is good. 1/4 c. barley to 1 cup veggie stock or broth. First
saute minced onion, garlic, celery in butter with and salt & pepper. Add to
the barley in a covered baking dish. 350F about about 1 hour, covered, in
the oven.

Here's a good use for cheap canned beans:

5 Bean Soup:

Drain and rinse one 15 oz. can red kidneys; one can navy beans; one can
garbanzo (chick peas); 1 small (9 oz.) can lima beans; 1 small can cut green
beans. Place in a deep pan. Add 2-3 c. vegetable stock or broth. Add 1-1/2
tsp. dried basil; 1/2 tsp. dried oregano. 1/8 tsp. ground cumin. 4 Tbs.
chili powder. Dash of Tabasco or other hot sauce. 1 can of beer. Cover
and simmer, stirring occasionally, 25 minutes.

I adapted this recipe to add 1/4 c. pearl barley to thicken the soup. Due
to that I cook it about an hour longer to make sure the barley is tender and
it thickens the soup nicely.

Serve the soup in deep bowls sprinkled with finely shredded cheddar. For a
garnish you might like a dollop of sour cream.

Serves 6-8

Jill

--- wrote on 09 Apr 2005 in rec.food.cooking

> I'm almost finished my first year in University and my first year
> living away from home. If there's one thing I regret, it's not
> having a lot of recipes for quick healthy meals that I can make.
> I've gained about 10 pounds in the last year.
>
> I was wondering if someone has good recipes that they have tried
> and can share with me. I'm looking for quick meals, low fat,
> preferably vegetarian.
>
> Thank you.
>
> Alex
>
>
>

google 1 pot meals...watch the carb and fat content.

Fresh baby Spinach makes very nice salads and lasts in the fridge
longer than lettuce. By mixing up the salad fixings (include nuts,
cheese, cooked eggs, apple, pineapple and whatever else floats your
boat)and differing dressings you can make a different tasting salad
every day of the year. Add strips of grilled chicken/meat or not.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

--- wrote:

> I'm almost finished my first year in University and my first year living
> away from home. If there's one thing I regret, it's not having a lot of
> recipes for quick healthy meals that I can make. I've gained about 10
> pounds in the last year.
>
> I was wondering if someone has good recipes that they have tried and can
> share with me. I'm looking for quick meals, low fat, preferably vegetarian.

Welcome to the world of cooking on a tight budget. If you are like most
students you are probably eating a lot of snack foods like potato chips and
chocolate bars, and drinking a lot of soft drinks. Banish them from your diet.

Learn to stir fry vegetables. There are a few simple rules. Cut the ingredients
into small bite size pieces so that they coo quickly, and cook the in order or
hardness. Toss in the harder longer cooking veggies first and adding them next
softer things as the others intensify in colour. I usually use chicken broth
mixed with cold water and corn starch fo the sauce but you can use vegetable
broth instead. Use garlic, ginger and peppers to season it.

> Welcome to the world of cooking on a tight budget. If you are like most
> students you are probably eating a lot of snack foods like potato chips
> and
> chocolate bars, and drinking a lot of soft drinks. Banish them from your
> diet.

Yes, these were my curse this year...it's amazing how addictive they are.

"---" wrote...
>
>> Welcome to the world of cooking on a tight budget. If you are like most
>> students you are probably eating a lot of snack foods like potato chips
>> and
>> chocolate bars, and drinking a lot of soft drinks. Banish them from your
>> diet.
>
> Yes, these were my curse this year...it's amazing how addictive they are.
>

First thing, go to a used book store and buy a copy of Joy of Cooking,
available in hardcover and paperback. This is a basic reference manual and
updated slightly more often than the OED. Most of the recipes in there are
a bit on the dull side---remember, this is a reference manual---you will
want to use your imagination once you get a basic grasp of the fundamentals.
When it comes to ground/bottom, I think this is your best source on basic
cooking. You'll kiss it off when you become a "gourmet/gourmand", but at
this time it will give you some good basic information on cooking
techniques/styles and general information. It explains terms like braising,
sauté, etc, and cuts of meats and this and that.

Pam

(---)WROTE:
I'm almost finished my first year in University and my first year living
away from home. If there's one thing I regret, it's not having a lot of
recipes for quick healthy meals that I can make. I've gained about 10
pounds in the last year.
I was wondering if someone has good recipes that they have tried and can
share with me. I'm looking for quick meals, low fat, preferably
vegetarian.
Thank you.
Alex
------------------------------------------------------------RESPONSE: I
worked @ Indiana University -Teter Quad- as a prep cook in mid 1970's
and really feel for you.
Nothing but high fat, unhealthy and tasteless food was served 3 times a
day.
I told more than one student instead of protesting whether the lettuce
was picked from a union farm, jumping on cafeteria table and crowing
like a rooster - hazing time- or if the cows were grass or corn fed the
list goes on to protest for better tasting heathy food that your parents
flipped the bill for.
I saw first hand students who after 4 years of cheeseburgers, fries,
eggs in butter and soda pop etc. day in day out were obese and sick when
they received their degrees.
Glad to know attitudes are changing what is going in their bodies now.
Good luck with your search for alternative menu if I remember right
cooking in students dorm was prohibited but not from ordering late nite
pizzas as many did.

--- wrote:
[snip]
> I was wondering if someone has good recipes that they have tried and
> can share with me. I'm looking for quick meals, low fat, preferably
> vegetarian.
>
Learn two basic homemade spaghetti sauces, one long-simmered "Italian
gravy" you can make in large quantities for a crowd, and one fresh and
quick. This one is without meat, but you could easily add meat to
it(especially some pork shoulder), and using parmesan or romano cheese
is up to you:

Italian Gravy (may be halved)

2 28 oz cans tomato sauce (low salt if available; Hunts is
good)
1 6 oz can tomato paste
1 qt vegetable stock (or chicken stock, or water)
2 cups dry red wine (drinkable, not cooking wine)
1/4 cup olive oil
2 yellow onions chopped
6 garlic cloves chopped
2 ribs celery chopped
2 carrots grated or finely minced
1/2 cup chopped parsley
1/2 lb mushrooms chopped (or 1/2 lb. each of button and crimini)
1/2 tsp red pepper flakes (vary the amount for desired hotness)
2 TB dried oregano
2 bay leaves
4 TB dried basil
1/2 tsp black pepper
2 TB salt (or less if the tomato sauce and paste are salted)
1 TB sugar

Saut=E9 onions, garlic, celery, and carrot in olive oil over medium high
heat until the onions are tender but not browned. Put in large pot
with all the other ingredients. Bring to a simmer--you want just a few
lazy bubbles popping the surface, not a real boil--partially cover and
simmer for three hours. (It isn't that it needs to "cook" that long,
it's that this much time is needed to make everything blend together
properly. Keep simmering heat regulated, stir occasionally. Find and
remove the bay leaves when it's done.

Why make your own when there are so many jars of pasta sauce at the
store? To give yourself a basic benchmark, so you can experiment with
quantities of herbs and seasonings each time you make it until you
really like it, so you can see how much can be saved by doing it
yourself, so you can offer something of your own to guests.

Here's a version of a fast one, to be made when you can get some good
fresh tomatoes (serves two, probably):

Heat 2 TB olive oil in a skillet over medium high heat. Add 1
small onion, chopped, and saut=E9 for 2 minutes. Add 2 cloves garlic,
chopped, and a pinch of red pepper flakes, and toss or stir for another
30 seconds. Add 4 to 6 Roma or plum tomatoes, seeded and chopped
small, and a large pinch of sugar. Add 2 TB of chopped fresh basil or
1 TB of dried. Stir, turn the heat down to medium low and cook for
about ten minutes. Do NOT cook more than 15 minutes--you want to serve
this when the tomatoes are still fresh and have not got far along that
chemical path that leads to sauce.

This is infinitely variable, adding mushrooms or sausages or bell
peppers, or different herbs. -aem

Victor Sack told me that "aem" > said:

>Learn two basic homemade spaghetti sauces, one long-simmered "Italian
>gravy" you can make in large quantities for a crowd, and one fresh and
>quick.

This is the greatest tomato sauce of all time:

* Exported from MasterCook *

Harry's Tomato Sauce

Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces/gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (my addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced

1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.

2. Empty the tomatoes into a large saucepan on medium heat and mash them.
Stir in the vegetable mixture. The resulting blend should be quite thick &
look reddish with traces of green & yellow visible. When it starts to
bubble turn down the heat & simmer uncovered for about 90 minutes,
stirring occasionally, until it has reduced & blended into a sauce.

3. Add in the wine and continue to simmer for a few more minutes. Stir in
the parsley simmer for 5 more minutes. Taste and adjust seasonings and
remove from heat.

4. The sauce may now be served over pasta or stored in the refrigerator in
tightly capped 28 ounce jars.

Cuisine:
"Italian"
Source:
"rec.food.cooking"


- - - - - - - - - - - - - - - - - - -

Per serving: 90 Calories (kcal); 6g Total Fat; (64% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 29mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> [snip]
> This is the greatest tomato sauce of all time:

> Harry's Tomato Sauce
>
> Recipe By :Harry Demidavicius
> Serving Size : 10 Preparation Time :2:15
> Categories : food processor sauces/gravies

It looks perfectly fine, but I guarantee you that if you kept simmering
it after adding the wine until the total cooking time was >3 hours, it
would be noticeably better. I challenge you to try it.

I don't understand the chemistry, but I have been convinced by
experimentation that tomato sauces should always...*always*...be cooked
either more than than 3 hours or less than 15 minutes. Everything in
between is, well, average. -aem

Victor Sack told me that "aem" > said:

>Damsel in dis Dress wrote:
>> [snip]
>> This is the greatest tomato sauce of all time:
>
>> Harry's Tomato Sauce
>>
>> Recipe By :Harry Demidavicius
>> Serving Size : 10 Preparation Time :2:15
>> Categories : food processor sauces/gravies
>
>It looks perfectly fine, but I guarantee you that if you kept simmering
>it after adding the wine until the total cooking time was >3 hours, it
>would be noticeably better. I challenge you to try it.

I usually do cook it longer than the recipe calls for, so we're in
agreement there. We like our sauces kinda thick.

>I don't understand the chemistry, but I have been convinced by
>experimentation that tomato sauces should always...*always*...be cooked
>either more than than 3 hours or less than 15 minutes. Everything in
>between is, well, average. -aem

I'll save this post and refer back to it the next time I make pizza sauce.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"---" > wrote in message news:aLV5e.937190$Xk.205725@pd7tw3no...
> I'm almost finished my first year in University and my first year living
> away from home. If there's one thing I regret, it's not having a lot of
> recipes for quick healthy meals that I can make. I've gained about 10
> pounds in the last year.
>
> I was wondering if someone has good recipes that they have tried and can
> share with me. I'm looking for quick meals, low fat, preferably
> vegetarian.
>
> Thank you.
>
> Alex
>


I do a lot of stir frying. I put a small amount of olive oil in the base of
a stir-fry pan (but you could easily make do without the special pan) and
quickly cook a small amount of chicken, beef, or pork. You could leave that
out if you want it to be vegetarian. Then I add *loads* of fresh veggies,
all cut into bite-size pieces -- cauliflower, broccoli, yellow squash,
zuczhini, mushrooms, snap sugar peas, etc. Cook quickly, stirring often.
Cover if you prefer more of a steamed consistency. Shortly before serving,
add chopped-up tomatoes. I make lots so I will have leftovers, which I
microwave at the office for lunch the next day (or two days if I made
enough).

It's very quick and easy -- also healthy and tasty. You could even buy
veggies already cut and sold in plastic bags if your refrigerator facilities
are limited.

MaryL

--- wrote:

> I'm almost finished my first year in University and my first year
> living
> away from home. If there's one thing I regret, it's not having a lot
> of
> recipes for quick healthy meals that I can make. I've gained about 10
>
> pounds in the last year.
>
> I was wondering if someone has good recipes that they have tried and
> can
> share with me. I'm looking for quick meals, low fat, preferably
> vegetarian.
>
> Thank you.
>
> Alex

Ever hear of "black eyed peas"? there a "legume" iirc (50 cents a pound
around here) and simmered for an half hour or so in water are IMO
delicious by themselves. Toss in some onions, carrots, celery, s & p,
garlic and any thing else you like and a couple of tbs. of molasses
and/or bar - b- que sauce and you have a very nutritious and tasty
soup. After a day in the refrigerator they become very thick and can be
served over brown rice to good effect.

I like to keep a number of half baked potatoes in the fridge so i can
quickly slice & sauté them with onions & butter.

A sauté of onions & mushrooms and then pour into the same pan a couple
of eggs and scramble till done, a bit of cheese just at the end of the
cooking is a nice touch.

If you eat fish you might want to invest in a couple of Chinese steamer
baskets, fish in the top basket, veggie underneath steam till done
(usually no more than 5 - 10 minutes) and serve with lemon and butter.

I make large quantities of soup and freeze in individual serving sized
containers ready for a quick warm up in the microwave.

And last but not least, lots of salads & fresh fruit.
---
Joseph Littleshoes

"---" > wrote in message news:aLV5e.937190$Xk.205725@pd7tw3no...
> I was wondering if someone has good recipes that they have tried and can
> share with me. I'm looking for quick meals, low fat, preferably
vegetarian.
>
> Thank you.
>
> Alex

This is from the McDougall Quick and Easy Cookbook. If you're really looking
for vegetarian and not afraid to cook I recommend the cookbook. See if you
can find it in a library to sample it. This is an exception to the actual
cooking as it's a 4 can meal, but quick, easy, and very good. I usually used
frozen corn with this, because that's what I had on hand.

Speedy International Stew

2 14.5 ounce cans stewed tomatoes
1 15 ounce can black beans
1 16 ounce can corn kernels, drained and rinsed

place all ingredients in a medium saucepan and cook over medium heat for 5
minutes, stirring occasionally.

Recipe Hint: This three ingredient recipe is so simple you won't believe it
can be so good. Serve with a loaf of fresh bread and a simple green salad
for a hearty quick meal.

Vary the types of tomatoes - Mexican, Italian, Cajun for different flavors
of the stew.

Gayle

Lentil Stew

1/2 lb dried lentils
6 c water
3 stock cubes
1 can tomato paste
1/2 c each chopped carrots, celery
1 box frozen spinach or 1/2 c fresh parsley


Boil for 45 minutes - 1 hour until everything is tender. In the winter,
I make dumplings using the recipe on the side of the Bisquick box and
boil them in the stew.

Variation can be made with split peas, as well. For split pea soup,
ditch the tomato and spinach, andd 2 T vinegar during the last 5
minutes of cooking. Top it with croutons.



Or try this:
Saute in a a little oliveoil: 1 onion, 1 green pepper, 1 zucchini,
chopped, along with 1/2 can corn and maybe some crushed red pepper.
Stir in a can of beans (black beans orpintos are my faves in this). To
jazz it up, add some chili powder, cumin, and / or hot sauce. Also add
chiles or jalapenos if you like.

You can serve this in a flourtortilla as a burrito filling with
shredded cheddar cheese, or you can serve it on a plate alongside a
heap of rice, with some guacamole and chips.

--- wrote:

> I was wondering if someone has good recipes that they have tried and can
> share with me. I'm looking for quick meals, low fat, preferably vegetarian.
>
A very reliable, tasty, simple, recipe book that uses common ingredients
is Vegetarian by Nava Atlas. She also has a soup book. Anything by her
should be right up your alley. I find them at used book stores like
Half-Price Books. A U town should have some used bookstores....or look
for used on internet.
blacksalt
veggie for over 30 years