My husband and I spend every weekend building a house on property that is 40 miles from our current home. There's a trailer on the property that has a tiny kitchen.
Does anyone have any ideas for casseroles or anything that would be easy to prepare ahead and transport?
I'd prefer gluten and sugar free ideas, although I can adapt some things.
We used to eat a lot of Indian food, but it takes a lot of time to prepare.
Any time-saving recipes and/or ideas are greatly appreciated. We both work full time and are building ourselves so we're super busy and do a great deal of physical work. I also travel some weeks on business, so you get the picture. . .
Hello spicegirl. We are sorry no one has answered yet. You DO sound VERY BUSY! But Highly Productive. Now that it is summer perhaps it is a bit easier to cook up some fresh vegetables in season and prepare them in interesting ways? We just found beets for example fresh at the Farmer's Market and boiled them. Then we let them cool, sliced them sprinkled some goat cheese (also from the Farmer's Market) on top, and sprinkled with fresh mint. Very good. We also like to cook a mix of six beans and add some green chile from a can and some tomatoes (not the dangerous kind) and a bit of chopped onion. You might also find some packaged smoked salmon (we get ours at Trader Joe's but maybe there is not on near you) and it tastes great on toast, bread or with cooled boiled new potatoes and some dill/mayonnaise or just dill. Of course a cooked chicken goes a long way? Do you have watermelon yet? We cut it in chunks, add some small bits of red onion, black olives and sprinkle with feta cheese. Keep us posted on your progress!
Best of Health To You
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Thanks for getting back to me and for the ideas and for the great tip on smoked salmon. I don't have a trader joe's here, but do travel to a city on business about three hours away that is getting one, yeah!
My challenge is more around making things that are heartier for my husband (he's athletic build and really burns calories).
I've found a few things since my post. On allrecipes.com, I have found a few great recipes that I've tried and really liked: "sushi-inspired tuna salad" and "Sunflower Seed Spread." Both of these are no-cook and super easy (well, you do roast the s.f. seeds).
Also, I made up this recipe:
In a pan lightly coated with olive oil cook a few chicken breasts and add cumin, cayenne, salt to taste and the juice of 1/2 to 1 lime. Cook some white rice. Steam some organic frozen corn. a can of black beans. some fresh, or a can of diced tomatoes and a can of green chilis (or use Rotel).
Mix everything in a casserole dish and add fresh cilantro, more mexican spices, lime, hot sauce, whatever tickles your fancy.
Serve alone or stuff into wraps.
This recipe is more for my hubby...heartier. I'd eat the chicken with some steamed veggies. I like this b/c I can leave certain items separate for my taste too.
Recipe sounds great!! We always love green chili casserole but it has corn tortillas in it --if that would work for you I would post the recipe.
Best of Health To You
Moderator/Dr.Weil Team
moderator44@drweil.com
All information contained on our web site, including information relating to medical and health conditions, products and treatments, is for informational purposes only, and not as medical advice.
Great. It's a family recipe----and men love it. Ingredients (and it can be doubled easily) 12 corn tortillas can diced green chile half medium size red onion can of cream of celery or cream of chicken soup half stick of margarine or butter grated cheddar cheese
melt margarine in sauce pan add chopped diced onion and green chile cook for a few minutes on LOW heat add soup, and half can of water (using soup can) stir, cook for 6 or seven minutes on LOW heat or just until the mixture bubbles and does not stick to bottom of pan. In the meantime dip the tortillas one by one in a small amount of heated cooking oil--(light olive oil works or canola or soy) til they are softened and drain them on paper towel.
put a few tablespoons of the soup mix in the bottom of a casserole or baking dish. then a few tortillas, then sprinkle with grated cheese, then soup mix, then do it again, tortillas, cheese and soup (or tortillas soup and cheese) until all are used up. Bake for 30 minutes or so at 350 until bublly and slightly brown on top.
Last for three days, is easily reheated.
(Hope this makes sense?) It's not so much a recipe as a guideline the ingredients can be adjusted to how much you want to make.
Best of Health To You
Moderator/Dr.Weil Team
moderator44@drweil.com
All information contained on our web site, including information relating to medical and health conditions, products and treatments, is for informational purposes only, and not as medical advice.
Best of Health To You
Moderator/Dr.Weil Team
moderator44@drweil.com
All information contained on our web site, including information relating to medical and health conditions, products and treatments, is for informational purposes only, and not as medical advice.
"In a pan lightly coated with olive oil cook a few chicken breasts and add cumin, cayenne, salt to taste and the juice of 1/2 to 1 lime. Cook some white rice. Steam some organic frozen corn. a can of black beans. some fresh, or a can of diced tomatoes and a can of green chilis (or use Rotel)."
It would be even heartier if you cooked brown rice instead of white rice!
I'm going to check out the Sushi-inspired tuna salad. Take a look at www.recipezaar.com and www.epicurious.com for lots of ideas. Good luck with the house.
fyi, i put the tuna salad into sushi seaweed paper, then sprinkle some grated veggies on top, maybe some soaked and drained wakame, then roll it and cut it into bite-size pieces. then i put them on the outside of a plate and pour a little bragg's liquid aminos into the center and dip and eat 'em. yum!
Here's a recipe I use, I'm not sure if it is hearty enough, but you could add more beans to give it more substance:
Quinoa Salsa Salad
2 cups cooked Quinoa (or 1 cup cooked Quinoa & 1 cup cooked wild rice)
1 cup cooked edaname beans (or you can use black or kidney)
1/2 corn kernals
1/2 cup chopped celery
1/2 cup red bell pepper
1/4 cup chopped red onion
2 tsp fresh parsley (or you can use cilantro)
dressing:
3 tbsp salsa
1 tbsp olive oil
2 tsp cider vinegar
2 tsp chili powder
sea salt and fresh ground pepper
1. mix all dressing ingredients to prepare dressing
2. mix all ingredients for the salad
3. pour dressing over the salad and mix well. Cover & refrigerate for at least an hour to let the flavours blend
Enjoy!
This recipe has inspired me to try lots of different combinations for rice salad and quinoa salads.
I also have some links on my website to other blogs/sources for gluten free recipes:
http://www.livhealthy.tv/healthy-links.php
I have found that after workign full-time and attending numerous potlucks, some of the best prepare ahead ideas are lasagnas (with gluten free pasta), chicken enchiladas (with corn tortillas for gluten-free), and my favorite is a layered dish with butternut squash and creamed spinach gratin from www.epicurious.com, which has archived recipes from gourmet magazine. These can all be assembled a day ahead, then baked later, or can be made and frozen into single servings. The best part is that many ingredients can be substituted for whatever is in the pantry or fridge. Also, potatoes can be cut, boiled and refrigerated ahead of time, then later tossed with an olive oil vinagrette and some dill,salt and pepper when ready to eat, for a great potato salad. As for Indian food, cube some potatoes and toss with olive oil and curry powder, salt and pepper, and bake at 350 on ungreased cookie sheet for 20-30 minutes or until desired softness. Most recipe websites will have many versions of these dishes so your possibilites are almost endless. Good luck with your house and I hope this helps!
I've got a super-easy, super-quick, seriously good one-pot Curried Parsnip soup recipe for your small kitchen from the book "Flavoring with Spices" by Clare Gordon-Smith. You may want to invest in a hand blender for this.
2 tbsp butter
1tbsp curry powder
1 lb young parsnips, roughly chopped
2 1/2 cups vegetable or chicken stock
salt and pepper
Gently melt butter, then add curry powder and stir for 1 minute. Add parsnips, salt, pepper and stock, bring to boil, then simmer about 20 minutes. Blend with blender, food processor or in-the-pot hand blender until smooth. Reheat and serve with a dollop of creme fraiche, sour cream, or a sprinkling of paprika or curry powder.
Its Franky and I found you guys again! I somehow got kicked off the Dr. Weil site and couldn't figure out how to re-register. So I gave up for a few months. Anyway, now I've found you and Jade again - how great:-)
I had forgotten, or have you just discovered, you are gluten intolerant? My husband recently changed to a gluten free diet also to help his ancient stomach problems. His brother and his daughter recently tested positive for Seliac disease, so he thought it was worth a try. (Did I spell that right?) It has completely cured his problems after all these years. My best friend also is gluten intolerant, so I'm learning to eat a lot of their food. My husband has lost weight too, not eating so much bread.
Anyway, I'm finishing up at work for the day, so will close for now and write more later.
The only thing I would suggest on your recipe is to use brown rice instead. I also like white rice but it is a simple carb. I only keep minute rice in the housle if I truly want to fix something in a hurry. Otherwise I have a rice cooker or cook the rice in my oven ahead of time. I have often made a similar casserole with lean hamburger instead of chicken.
I also make a cold bean salad. You can just use 4-5 kinds of canned beans; rinsed to get rid of sodium. I usually use black beans, kidney beans, lima beans and garbonzo beans. You can add a cup of diced or sliced fresh carrots. Mix 1/4 cup olive oil, 2/3 cuup of apple cidar vinegar. The recipe calls for 1/4 cup of sugar but I don't think it is really needed. I add cilantro and crushed red pepper flakes. I believe the original recipe had diced onions in it but they don't like me so I don't add them. You could add garlic also if you wanted to. Just mix it together and let it marinate - it's always better the next day.
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