When I discovered I was celiac (unable to digest the protein in wheat, barley, rye, and many oatmeals) I had to learn a new way of cooking. Sandwiches for lunch were out, as well as flour tortillas. In their place was my 5-ingredient lunch, which I've been eating for more than four years and I'm not bored yet. As long as I was completely replumbing what I ate, I followed my acupuncturist's recommendation to eat a lot of protein combined with very few carbs. Don't know or care whether it's the celiac alone, or the celiac + diet, but I've definitely had more energy since then.
One thing which has made cooking possible for me has been MyGuy's willingness to create meal-size protein packages. Grocery stores offer price savings on larger quantities. They'd never last fresh in a two-person household, but because he's sliced and squished and wrapped them into 120-g units, the whole, "now what am I going to have for lunch?" issue gets a lot less stressful.
That's the protein. The other half are the greens: dark leafy and once you learn how to cook 'em, delicious. We get these from locals during our tragically brief growing season, and from the engines of industry otherwise: Chard Beets Napa Cabbage Bok Choy (and a host Choy cousins (Hmong, Thai, Vietnamese, and Chinese growers vary the names. I just check with the veg supervisor to make sure that these are short-cooking like the previous, or long-cooking like the next)) Collards Mustard In midwinter when even the contrapolar supply is totally hopeless, I use frozen green beans. (Frozen spinach or leafy greens are so far away that it's not even worth the effort.)
When I began this regime I'd prep each ingredient completely and set it aside. Then at the end I'd bring everything back together for a get-to-know-you reheat. And I know that works -- the onions won't lose any of their magic if they end up sitting sentry on the counter for 15 minutes while I do the other bits.
After a year I got a good enough feel for the timing that I can multi-task -- I can defrost the protein while I'm chopping the onions and so forth.
So, let's make lunch!
INGREDIENTS Oil Onion Greens Protein Liquid
POTS 3 qt skillet with lid 3 qt casserole with lid
The DRILL 1. Clean GREENS For one serving prepare one third to one half a head of dark greens; strip leaf from rib, discard rib. tear leaf into palm size, clean thoroughly (gravel can lurk within) Place in casserole, cover, microwave for 2 minutes (except 6 minutes for collards). Remove from microwave, open lid to permit sulfurous steam to escape, make sure leaves are just slightly underdone, put lid back on. Greens continue to cook.
2. Slice onion as you please Oil into skillet, set on medium, when smells nice add the onions, shovel around, leave uncovered, shovel around again, Cover. Let sit until step 3, then empty into greens
3. Protein. Unwrap packet Place on dish Defrost in microwave (Better to err on the side of still too frozen, because it simplifies next step) Cut into cubes Saute in pan until seared around 5 minutes
4. Let's dance. return onions and greens to pan, cover, turn down low, let flavors mix for 10 to 15 minutes. If things look a little dry, I add moisture and flavor with rice vinegar or lemon juice or soy sauce.
I transfer the completed dish into the casserole so I have two dishes to wash.
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branchandroot
This five-ingredient lunch has served me well!
Date: 2010-11-22 03:05 am (UTC)One thing which has made cooking possible for me has been MyGuy's willingness to create meal-size protein packages. Grocery stores offer price savings on larger quantities. They'd never last fresh in a two-person household, but because he's sliced and squished and wrapped them into 120-g units, the whole, "now what am I going to have for lunch?" issue gets a lot less stressful.
Right now our freezer contains:
Chicken breasts
Pork tenderloin
Beef tenderloin
Shrimp
Beef liver
Tempeh
Beef flank steak
Whitefish filets
Elk burgers
Ostrich burgers
Bison burgers
That's the protein. The other half are the greens: dark leafy and once you learn how to cook 'em, delicious. We get these from locals during our tragically brief growing season, and from the engines of industry otherwise:
Chard
Beets
Napa Cabbage
Bok Choy (and a host Choy cousins (Hmong, Thai, Vietnamese, and Chinese growers vary the names. I just check with the veg supervisor to make sure that these are short-cooking like the previous, or long-cooking like the next))
Collards
Mustard
In midwinter when even the contrapolar supply is totally hopeless, I use frozen green beans. (Frozen spinach or leafy greens are so far away that it's not even worth the effort.)
When I began this regime I'd prep each ingredient completely and set it aside. Then at the end I'd bring everything back together for a get-to-know-you reheat. And I know that works -- the onions won't lose any of their magic if they end up sitting sentry on the counter for 15 minutes while I do the other bits.
After a year I got a good enough feel for the timing that I can multi-task -- I can defrost the protein while I'm chopping the onions and so forth.
So, let's make lunch!
INGREDIENTS
Oil
Onion
Greens
Protein
Liquid
POTS
3 qt skillet with lid
3 qt casserole with lid
The DRILL
1. Clean GREENS
For one serving prepare one third to one half a head of dark greens; strip leaf from rib, discard rib. tear leaf into palm size, clean thoroughly (gravel can lurk within)
Place in casserole, cover, microwave for 2 minutes (except 6 minutes for collards).
Remove from microwave, open lid to permit sulfurous steam to escape, make sure leaves are just slightly underdone, put lid back on.
Greens continue to cook.
2. Slice onion as you please
Oil into skillet, set on medium,
when smells nice add the onions,
shovel around,
leave uncovered,
shovel around again,
Cover. Let sit until step 3, then empty into greens
3. Protein.
Unwrap packet
Place on dish
Defrost in microwave (Better to err on the side of still too frozen, because it simplifies next step)
Cut into cubes
Saute in pan until seared around 5 minutes
4. Let's dance.
return onions and greens to pan, cover, turn down low, let flavors mix for 10 to 15 minutes. If things look a little dry, I add moisture and flavor with rice vinegar or lemon juice or soy sauce.
I transfer the completed dish into the casserole so I have two dishes to wash.