Your chat mate may have some diabetic recipes and it sounds like what you have in the fridge would be perfectly acceptable for a diabetic. My father-in-law was diabetic and he still managed to eat reasonably well. The sauces are the only questionable items but you don't have to tell your chat mate you have them. Avoiding excesses of sugar and fat is mandatory for a diabetic but also works well for the rest of us.
Shes carb counting and I can't do the math. I know she cant have potatoes but we both love the zoodles.
😀 My daily milk intake would probably kill her unborn child.
What food do you like
@Cohen ? There is a pinned BB cookbook in The Bronze.
Nowdays I see what I have on hand, or in the garden, rather than buying ingredients specific to anything, my chat friend certainly helped with this as my choices were extraordinarily limited. I think I have some yum meals figured out now though, still not too sure on the nutritional aspect but I go to bed with a full belly, which is nice
🙂.
Having a full pantry is great. It seems expensive to stock it, but sauces like Fish sauce, soy, oyster, sesame, hoisin, chilli etc last forever and go well in any throw together asian inspired meal. My fridge can keep some things cold enough - like minced garlic, butter, mayo, wasabi and my freezer can do the bread and frozen mixed veg thing, and meat too when I get it. I always have carrots (to dip in hummus - basically smooshed chickpeas with lemon juice, pepper and herbs/spices) and apples to nom with cheese. I have fruit trees in the garden, plus strawberries and cherry tomatoes. I like to stock up on bread crumbs and oats because you can coat all the things if there is a KFC/takeaway craving (chop up thing you want to fry, coat with egg, coat with oats/breadcrumbs/flour and fry in oil or oven bake). Potatoes (Tatoes to
@Spanky) are a staple, jab them, microwave til soft, then moosh and add butter/cheese/salt/egg/tuna/mayo/pizza toppings... I always have beans too - if you have herbs and spices you can make these taste like anything (kidney beans taste like mince meat in tacos and pasta, chickpeas can almost be chicken if mixed with chicken stock powder). Oil and stock cubes are a must for any cooking (I am hell povo and love canola oil). I dont eat as much pasta as I do rice. I love zucchini noodles, especially if braised in chicken stock. A sure fire way to get anyone to ask "WHATCHA COOKING?" is to fry onion and garlic in a pan. Makes the kitchen smell like a restaurant.
I think shows like masterchef can complicate cooking for some people. Like to make garlic bread you can just butter some toast and add garlic salt and its almost the same, if you want to go fancy you can bake the rolls and mix minced garlic with butter and herbs, but its not worth it for one. Curries are usually made from a jar base even from restaurants so its as easy as heating the jar contents, adding the ingredients and adding coconut milk + your own extras. It doesn't have to be fancy to be tasty.
I hate following recipes and if I do look at them I never measure and rarely remember the method right. Food still comes out edible. I made a kale and chickpea meal for some extremely fussy guests once cos all I had was garden grown kale, beans and rice and they cleaned the plate, unlike when they cooked sausages and potatoes dripping in fat the following night. I can go out in my garden any day now and find enough to feed myself, 2 rabbits and 4 chooks. (Plus all the wild birds, 3 bobtail lizards and one naughty wild rabbit who is residing under my jasmine vine). It wont be the same when summer hits
🙁
Its super handy to have a herb garden. I need to organise mine a little better for maximum growth. We have little pots of herbs in our supermarkets here which are quite cheaps and ready to use. They grow back too (if you don't let rabbits nibble them)
😀 Cooking is much more fun in a functional kitchen, so start with that
😛
