Cooking for myself, I usually make 2 or 3 servings of things like noodles, pasta primavera, and soup, and freeze 'em up for use later when I don't want to "cook".I need to take the time to make good, low salt, vittles. My mother-in-law liked squirrel, but not rabbit. I'm pretty sure each of those were vittles. Then, she grew up deep in eastern Kentucky in a " haller " a few miles from the place where the coal miner's daughter grew up.
Guys this is going to be a new thread …. Like “cooking good food and stay out of the hospital” . I really like your cooking adventures !Cooking for myself, I usually make 2 or 3 servings of things like noodles, pasta primavera, and soup, and freeze 'em up for use later when I don't want to "cook".
Same with things like chicken and pork loins. With fish, cook 2, eat one, fridge one. And when I open a pack of buffalo I put 2/3 in a Tupperware, it'll keep a week in my fridge, I keep it at 36-38 verified with thermometer.
So cuts down the overall prep time, a little longer but fewer times per week. So for several meals a week I only have to use the microwave to reheat "leftovers" and steam fresh/frozen veggies.
Are you home already? Hope soSo while I have been in the hospital, my grandson mowed & trimmed the lawn, then my daughters cleaned out our refrigerator and food pantry, threw out or donated a lot of carby and salty stuff, and stocked the fridge and freezer with keto-friendly foods, i.e., meats, seafood, veggies, salad fixin's, eggs, etc.
It will be nice to come home to this seeing as I am the chef at our house. I don't do well with "meal plans" as such, but if I have all the ingredients on hand I can whip out some good vittles.
Go for itI just got one of these:
I haven't used it yet. For the past few days I've been educating myself on how to use it. Although it does water bath canning and pressure canning, I am interested in the pressure canning. I've never even cooked with a pressure cooker. We've heard the peas on the ceiling stories which have many of us quite wary of pressurized anything in the kitchen.
I have not really canned before. I have done water bath perhaps once or twice. Never pressure canned anything but I am about to wade into the territory. My hopes are to be able to save what we grow, and save it by not relying on freezers that can go out (been there, done that just a few months ago, and not interested in ever doing it again) or that are reliant on electrical power which is often absent for a few hours and, unfortunately, sometimes when we have a storm, for a few days.
According to my reading salt does not need to be added when canning, at least pressure canning. I don't recall regarding water bath canning. The amount per jar is not enough to act as any type of preservative so it is only for taste. I am thinking I may well can with no salt at all, and then just add to taste later. Just thought I'd throw that out there in case anyone on a low salt diet may be interested in putting some salt-free food in jars.
I just nabbed some jars from W-Mart (they are hard to find, especially pint size) and hope to run the canner for the first time this weekend. We have Silver Queen sweet corn by the bushels coming ready in the field and I expect to be very busy. I'll report back how it went, but I anticipate no problems, just put the food in, program the pressure canner, and let it take care of the rest. No danger of corn on the ceiling!
Just going for the low fruit on the humor tree, sir.Well my daughter is an RN, and she has been on the Keto plan for a couple years. My sister has lost 100 lb. on the Keto plan in two years. That qualifies them to be my coach. My wife is an RN too; and she's going to help me eat all this stuff!
It occurred to me that this way, at least 2 of 'em could hold ya down while the 3rd spoons the paleo-keto-low sodium friendly stewed tree bark into ya.Yeah, I get it Al. Nothing like having a bunch of women in charge...