"Where Fillmore County News Comes First"
Online Edition
Saturday, May 18th, 2013
Volume ∞ Issue ∞
- 5:56:33, May 18th 2013 - modgudur - I guess the child is anti-gun control since Obama went to all that trouble ... [Read More]
- 9:27:41, May 16th 2013 - caal girl - Nice outfit on you. I loved some of the dresses but am holding my breath ... [Read More]
- 2:03:34, May 14th 2013 - - Thanks for sharing the trip with us! ... [Read More]
- 4:12:01, May 9th 2013 - Amanda Ziebell - Wow! Thanks to the Fillmore County Journal for this kind story. For a ... [Read More]
- 11:47:30, May 7th 2013 - EW - ramble.....ramble.....ramble..... ... [Read More]
- 10:25:25, May 7th 2013 - Thunder6 - Great article! I love to see the Youth of Fillmore County receiveing acco ... [Read More]
- 6:52:10, May 6th 2013 - Jason Sethre, Publisher of Fillmore County Journal & Olmsted County Journal - Maryh, ... [Read More]
- 7:29:56, May 5th 2013 - maryh - Where are OCJ's available for pickup...other than at the new office? ... [Read More]
- 2:41:47, May 3rd 2013 - Remark1976 - Mrs. Buckbee, I just looked up Senate File 796 and in it there are said p ... [Read More]
- 2:22:20, May 3rd 2013 - Remark1976 - Mrs. Buckbee, how do you come up with $1.1 billion that trout fishing bri ... [Read More]
29
How will you keep your kids busy this summer vacation?
Food for Life
Fri, Oct 12th, 2012
Posted in All Health & Wellness
Posted in All Health & Wellness
Comments
Lazy Cooking
The weather has finally cooled off, and although I am relieved to not be sweltering in humidity anymore, now I get to complain about how cold I am. It gets dark earlier, which sets a signal in our brains that it’s time to hibernate. It’s time to curl up under the blanket, stay home, eat carbs, and watch TV.
Like so many others, I enjoy this time of year when I can cook warm comforting food again. I have been looking forward to homemade soups, squash in the oven warming up my kitchen, and mashed potatoes with gravy. The greatest part of this autumn season is easily all of the pumpkin. I know I have shared pumpkin recipes before in this column, but there so many things to do with it.
But I would like to steer away from dessert a little, mostly because I have been indulging in them a bit much lately, and the holidays aren’t even here. I’m going to talk about lazy cooking.
We have all been there. Most of us work full-time job and/or have kids and very full schedules. I have found that I do not have as much time anymore to experiment with new recipes, except on the weekends. During the week, I tend to make quicker meals, and sometimes, in a state of fatigue and apathy, I sacrifice nutritional value. Especially when the cold weather kicks in and makes me feel drowsy.
How can we avoid this? I know of some ways, but they involve preparation ahead of time, something else I am not good at. I am a last minute kind of girl. I would like to work on that.
Making meals that can be frozen and having them available to heat up on short notice is a great plan. I love doing this with soup, casseroles, or with burritos. They can also be taken to work for a quick, nutritious lunch.
There are also many websites out there that can help you make a meal that is quick and easy without sacrificing your health and resorting to frozen pizza.
I try not to buy packaged processed foods very often, but this recipe is one that I made up one night when I had a package of wild rice mix in my cupboard. It turned out to be delicious and easy, and something I go to now when I am low on time or ambition, or when I am not overly concerned about my sodium intake. It’s a cop-out, but at least there are some good nutrients in there. It’s also a very inexpensive meal.
Wild Rice
(improved)
One box Uncle Ben’s Long Grain and Wild Rice (Original)
1 can chickpeas or cooked diced chicken
A couple handfuls of fresh baby spinach
Cook wild rice according to package directions. Throw in chickpeas or chicken, and spinach. Cook until spinach has wilted.
The weather has finally cooled off, and although I am relieved to not be sweltering in humidity anymore, now I get to complain about how cold I am. It gets dark earlier, which sets a signal in our brains that it’s time to hibernate. It’s time to curl up under the blanket, stay home, eat carbs, and watch TV.
Like so many others, I enjoy this time of year when I can cook warm comforting food again. I have been looking forward to homemade soups, squash in the oven warming up my kitchen, and mashed potatoes with gravy. The greatest part of this autumn season is easily all of the pumpkin. I know I have shared pumpkin recipes before in this column, but there so many things to do with it.
But I would like to steer away from dessert a little, mostly because I have been indulging in them a bit much lately, and the holidays aren’t even here. I’m going to talk about lazy cooking.
We have all been there. Most of us work full-time job and/or have kids and very full schedules. I have found that I do not have as much time anymore to experiment with new recipes, except on the weekends. During the week, I tend to make quicker meals, and sometimes, in a state of fatigue and apathy, I sacrifice nutritional value. Especially when the cold weather kicks in and makes me feel drowsy.
How can we avoid this? I know of some ways, but they involve preparation ahead of time, something else I am not good at. I am a last minute kind of girl. I would like to work on that.
Making meals that can be frozen and having them available to heat up on short notice is a great plan. I love doing this with soup, casseroles, or with burritos. They can also be taken to work for a quick, nutritious lunch.
There are also many websites out there that can help you make a meal that is quick and easy without sacrificing your health and resorting to frozen pizza.
I try not to buy packaged processed foods very often, but this recipe is one that I made up one night when I had a package of wild rice mix in my cupboard. It turned out to be delicious and easy, and something I go to now when I am low on time or ambition, or when I am not overly concerned about my sodium intake. It’s a cop-out, but at least there are some good nutrients in there. It’s also a very inexpensive meal.
Wild Rice
(improved)
One box Uncle Ben’s Long Grain and Wild Rice (Original)
1 can chickpeas or cooked diced chicken
A couple handfuls of fresh baby spinach
Cook wild rice according to package directions. Throw in chickpeas or chicken, and spinach. Cook until spinach has wilted.
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