Ketherian's Profile

Display Name: Ketherian
Member Since: 6/29/10

Latest Comments...

1. Steel cut oats (usually made with fruit and/or nuts). Placed in small mason jars.
2. Crunchy vegetables (celery and carrots + whatever else is on sale). Cut up and stored in a container.
3. Brown rice / 7-grain / Quinoa. Made as a huge batch, served as needed.
4. Eggs (boiled, or a baked fritata/quiche/something) mostly for breakfasts that I can grab and go.
5. Chicken. Home cooked-or pre-cooked, it's a good meal on its own and an easy to use add-in for meals.

I really should get into whalermeg's habit of having a big salad spinner full of salad waiting for me at home.

When I Eat Healthy, It's Because I Prepped These 5 Foods in Advance
7/10/14 01:14 PM

I try to cook up a batch of something on the weekends for weekdays; but when time and tide are against me I do one of the following:
* Chia seed pudding (mix 1/4 cup chia seeds with 1 cup of your favorite milk/soy/milk-replacement product, add a sprinkling of chopped nuts or frozen fruit in a mason jar and shake to mix. Reheat at work.)
* Eat 2-3 snacks. I regularly have yogurt with frozen fruit, apples, bananas, cheese, and nuts. Combine 2-3 of them and have it for breakfast. Add a tbsp of peanut butter and try it with the apple.
* Bread, pb and fruit (apples or bananas typically) for a special pb sandwich.
* Throw leftovers into Tupperware. Out of vegetables (no leftovers or frozen?) throw in a handful of torn salad. Out of protein? Get a 1/4 cup of beans (open the can, rinse, dump. Out of grain/starch? Make a quick cup of couscous or quinoa before you leave. Nothing to add flavor to the grain/starch? Use water with a few pinches of your favorite herbs/spices.

Cure My Cooking Problem! Help Me Find Wholesome Staples for Quick Breakfasts The Cooking Cure Spring 2014
3/10/14 11:59 AM

Oatmeal and a breafast burrito with tea - I'm eating leftovers from this week's prep this morning. Tomorrow I go out for breakfast before going shopping; but Sunday I'll try eating the cinnamon whole wheat strata for breakfast. Since variety is one of my goals, I'm thinking of preparing 3 types of breakfast in advance and freezing the leftovers. This will allow me to measure out proportions and have grab-and-go breakfasts for the next couple of weeks!

Day 5: Make Breakfast Today & Plan Next Week's Breakfasts The Cooking Cure Spring 2014
3/7/14 11:16 AM

I also have to push this off until the weekend; but I already have the ingredients to make the Cinnamon whole wheat apple strata.

Day 4: Stock Your Kitchen for One New Breakfast The Cooking Cure Spring 2014
3/7/14 11:13 AM

Oppse - forgot one.
Polenta squares with spinach and bacon

Day 3: Find 5 New Recipes for Breakfast The Cooking Cure Spring 2014
3/7/14 11:03 AM

I clip a lot of recipes to evernote, so picking recipes wasn't that difficult. Choosing 5 from the list, however - that was hard. I'm trying for a list that includes fruit & veggies as much as possible but it still somewhat bread-y and or egg-y (if not both).

Cinnamon whole wheat apple strata
Chia Seed Breakfast Pudding
Spinach Tamagoyaki (Spinach-packed omelette)
Cottage Cheese Muffins Recipe

Day 3: Find 5 New Recipes for Breakfast The Cooking Cure Spring 2014
3/7/14 10:50 AM

I am tired of: oatmeal & toast.
I like eating: eggs & fruit.
I would like to eat more: fruit & healthy.

My three goals are:
* Break the routine. Find someway to have more than two different breakfasts throughout the week.
* Eat more fruit and vegetables. My breakfasts are very grain or egg heavy. I need to shake this up.
* Keep it diabetic friendly. Most times my meals are under 40g of carbs (less fiber). I need to keep it there or go lower.

Day 2: Ask Yourself 3 Questions About Your Breakfast Habits The Cooking Cure Spring 2014
3/7/14 10:25 AM

I eat my weekday meals at work, so it's made in advance and brought with me. This unfortunately leads to very repetitive eating. Last week it was oatmeal, this week it was breakfast burritos. On the weekend I eat eggs (poached or omelettes). I drink tea, water, and soy milk (and try to avoid drinking soda).

Day 1: Make a List of Everything You Ate for Breakfast Last Week The Cooking Cure Spring 2014
3/7/14 10:21 AM

My Mom instilled the following in me early on:
* If you've got *any* reason to be worried about an upcoming meal I'm making. Ask me.
* If you would be more comfortable bringing something you can eat. Please do - I'd love to try it.
* If you don't like what I've made, then my kitchen, pantry and list of take-out menus are yours to use.
* If you warned me and I forgot, then I apologize sincerely. I don't want you to be sick/break your diet/be upset.
I'm not perfect. I get cross with guests (and myself) when things fall off the rails; but I'm not cooking to be perfect. I'm cooking to feed people and enjoy their company. So, I try very hard to be flexible, reasonable, and above all: patient.

Holiday Meal Planning: How Do You Accommodate Special Diets?
11/13/13 07:31 AM

It's ... odd to be asked to chip in such an amount. I suggest asking about the situation to learn why the charge before assuming the host is being intentionally rude. And yes, if this strikes you as odd, it should be mentioned.

I've hosted such events and been to them too. Usually for way less money though. In the case (where I host) the cost of the meal is pre-set at around $5 and everyone attending knows to either bring food for all to share (worth around $5) or money (sometimes they do both or bring more). I attended a Christmas dinner where the price / plate was around $45 - but it was a fundraiser (cook for the cure); and one where the price / plate was $25 - but I was helping to offset the catering costs (it was a large group -- we had spit-roasted boar). In all these cases I knew where the money was going before I accepted.

A Friend Asked Me to Pay Cash for Thanksgiving Dinner. What Do I Do? Good Questions
11/4/13 10:06 AM

The plastic window coverings have greatly improved over the years, and are still a pretty good method at keeping out the drafts. Cheaper than buying insulated curtains too. Keep your eye out for "blackout curtains". They're not as good as insulated, but again, cheaper and do a pretty good job at reducing drafts..

What Is the Best Way To Keep Our Apartment Warm This Winter? Good Questions
10/22/13 01:28 PM

For me, stone soup is always a mix of whatever I have to hand. I love lentils and barley, toasted lightly over high heat, then into the soup with a huge amount of vegetables.

What Is Your Favorite \"Stone Soup\"?
10/15/13 08:30 AM

I'm always willing to try something new from the grocery store -- so I've used stock cubes, and both stock and broth in boxes. I prefer to make my own; but sometimes I'm just not that organized. I'm currently out of frozen stock, so have resorted to the boxed version while I gather the ingredients to make my own.

Canned, Boxed, Cubed, or Homemade: How Do You Keep Stock on Hand? Reader Survey
10/7/13 10:31 AM

Mould needs warmth, darkness, and moisture to live. Unfortunately, most of the moisture the mould needs is in the bread itself. I agree with other posters in that you need to find a cooler place to store your bread. In the heat of the summer, I tend to store 1/2 my sandwich bread in the fridge to keep mould at bay; keeping out only what I'll eat in 2-3 days. In the winter, I store my excess bread on the counter top (which, due to the way my kitchen is heated) is cooler than inside my cupboards.

What's the Best Way to Store Bread So It Doesn't Get Moldy? Good Questions
9/30/13 10:12 AM

Back when he worked night shift (and I a day job) we cooked mostly on weekends. I made many small meals designed to be more mixed and matched than eaten whole. Hamburgers, grain salads, chopped vegetables, green salads (without dressing), ... . I'd make something in the crockpot and then store it in individual portions. Or bake a casserole and freeze it in microwavable containers. Just do one better than we did: label. Label. Label!

Tips for Planning Meals for Two People With Different Schedules? Good Questions
7/9/13 09:44 AM

If you wrap your freshly-filled water bottle in a hand towel - it will absorb any condensation that gathers on the bottle and stop it from seeping through the bag (or anything it touches) and provide a non-wet-wipe solution for quick & simple clean up.

Summer Fun Tip: Keep a Picnic Pack Ready for Impromptu Outdoor Meals
5/29/13 03:33 PM

I'm a type-II diabetic on insulin & meds. I do best on a relatively low carbohydrate diet. I regularly clip recipes from this website. Most savoury dishes that are not based on starch (rice/potatoes/pasta) are things I'll try to make. Sweet dishes work too - but I'll reduce the amount of sugar in them; and like others who've posted previously: I don't like sugar-substitutes. I'll use them, just not often.

I'm always looking for new recipes (all kinds really; like the Indian recipes you posted last week. Yum!). So what should you serve me (as a diabetic): food, not too much, mostly plants. :D

What's the Most Important Thing You've Learned About Cooking for a Diabetic?
5/14/13 11:20 AM

Thanks everyone for your advice. My co-worker is currently on vacation, so I can't ask more questions or get his opinion on your links or suggestions. Once he's back in town, I'll suggest he:

* try making Trinidadian green seasoning (using a blender).
* or use a food processor to finely chop all the onions and garlic in one pass and maybe using scissors on the herbs instead of chopping them up.
* cooking the chicken with the slurry/finely chopped vegetables in the oven instead of on the stove-top.
* or roasting the diced onions first then add the chicken and bake until done.

Ideas for Quicker Lunchtime Meal Prep? Good Questions
5/6/13 07:50 AM

Great timing! I recently purchased a mixed green salad (with lots of kale) and it came with a salad dressing much like yours. We loved it. I think this recipe will make a good replacement.

Recipe: Late-Winter Salad with Strawberry Poppy Seed Dressing Recipes from The Kitchn
3/12/13 09:09 PM

Great list! Here's a few additions from my pantry:
* Salad. Make a bag of it so that you can grab and go. I tend to have salad-additions on hand (cheese, olives, a few types of pickles, bell peppers, cooked or roasted veggies).
* Celery and carrots. Great as a a snack, but equally good diced up in a chicken/fish/egg salad.
* Pita bread and Nori. Both are great for wraps. Occasionally, rice rolls are equally fun, but they take a touch more time to prepare.

The 5 Best Pantry Staples for Emergency Last-Minute Lunches
3/12/13 08:31 PM