287527 Tue Aug 21 21:45:43 -0700 2001 90 27 General Chowhounding Topics 0 1546997 [woops, not sure why I posted this to Site Talk earlier today...I've reposted it here, and the replies as well] This is a confession. As many of you know, I pride myself on being able to appreciate a lot of radically different sorts of eating experiences. I think of myself as a gastronomic chameleon, swaggering into cuchifritos parlors for my codfish croquettes, lining up obediently in Harlem church basements for smothered pork chops, and genteely swirling my merlot in plusheterias. I like to rip into chicken legs with Viking ferocity, but I also like to nibble hesitantly on morsels of delicate sashimi. I like big, lusty flavors, and I like subtle, low-profile flavors. I like anything GOOD, anything that makes me feel glad to be alive and inspires me, anything that edibly evokes a different way of seeing/feeling/being. I hate to let my own limitations get in the way of appreciating the entire spectrum of deliciousness and great dining experience. Most of you can relate to all that. But here's where we part company, I fear. There's a bleak extreme on my spectrum of edible appreciation: I actually like hippy vegetarian whole grain food. I like tofu. I use a steamer. I can dig unseasoned millet stews. Mind you, I don't like this stuff with the same part of my brain that appreciates a sizzling hot Columbian cheese arepa; I like it because 1. it provides counterbalance to the aforementioned cheesey arepas, lusty chicken legs, codfish croquettes, etc, and 2. it makes me feel virtuous (both in the smug connotation and in the "doing something good for your body" connotation). I guess it fits in modularly with my surprisingly rigorous gym work-out regime. Unfortunately, few others bridge these extremes. People who dig brown rice and sprouts tend to shun hamburgers. People who dote on oily soup dumplings generally revile carrot juice. So while a mixture of the two extremes would be a great diet, the twain never meet. Good luck trying to find whole grains in any GOOD restaurant--good luck even trying to find GREEN stuff just as a side dish in many of them. And good luck trying to find healthy veg food places which also serve meat, so you can get some protein and satiation along with your steamed collards. There are two camps: arterially challenged carnivores and dry-up-and-blow-away vegetarians. The former could badly use some steamed cauliflower, the latter a nice juicy steak. This creates a problem. There are culinary tourists who eat out a few times a month, and want pure hedonism. But those of us chowhounds who eat out frequently would like the option of some fiber and niacinimide with our meals. And it's very hard indeed to get a truly "square meal", in the modern nutritional sense. But this rant is digressing badly, so back to the track. I cook this veg stuff myself and eat (gasp) at home sometimes. And it tastes pretty bland. But I like it, for those reasons of counterbalance and virtuousness. It's not about flavor sensations. Flavor sensations I know where to find. I cook it for the opposite of that. I cook it for a different sort of food experience, which I enjoy on its own terms. However (and this is where you'll stop having your mind blown by my extreme un-chowhoundness), while I don't intend to make this stuff wailingly delicious (and have NO time at all to devote to it), I'd love some pointers on how to make it at least a LITTLE bit better. I'm getting sick of chucking sliced carrots and shredded kale to steam in my pot of cooking brown rice. I've exhausted soy and good olive oil and garlic as seasonings, and while I don't want to add all sorts of ambitious steps, unhealthy steps, time-consuming steps, I'm wondering if any other health-minded hounds have tips for zipping this stuff up just a tad? Coupla quick tips which don't add fat/salt/time/expense? I mean...if I were gonna get ambitious, it wouldn't involve, like, kale, y'know? Not being a vegetarian, I don't NEED to take pains to make these sorts of foods serve much more than utilitarian function. But...a LITTLE step up would be nice. Thoughts? Other than unbridaled revulsion? ciao Tue Aug 21 21:45:43 -0700 2001 0 Jim Leff 1 1546998 When I eat at home I'm pretty health conscious. Makes me feel better about my culinary sins out on the town. I don't have any dazzling new cooking tricks, but perhaps one or two of my tips/recipes will be something new for you: I don't have a BBQ, so I use my George Foreman grill frequently for veggies and meat...and feel quite virtuous watching the fat roll off and the moistness stay in. I marinate fish or chicken for 30 minutes in a nice citrusy marinade, add oil or no, and voila. Veggies are great with a brush of balsalmic vinegar and pinch of salt, again oil or no. And so on. I poach fish and chicken in broth (chicken or veg stock, more citrus, a little white wine, some fresh spices or herbs, etc. with tiny bit of fat). I revolve grains - quinoa, wheatberries, whole wheat pasta - adding fresh tomato sauce, pesto, etc. I also like grains, a pinch of cheese and whatever else I can get hands on stuffed in peppers or tomatoes. Gardenburgers are my friend - great chopped/crumbled atop a salad with sun dried tom's, grilled veggies and some feta. Or with fixins, sans bun. Also, like Ironmom, I love my sesame oil. Hope any of this helps. I'll keep thinking. Tue Aug 21 21:46:13 -0700 2001 1546997 0 Lisa Bee 2 1547007 Lemon zest. Fresh herbs. I second Lisa B on grilling the veggies, only I use my Weber Kettle charcoal grill. It just takes a few minutes to start a fire in a metal chimney. The char gives veggies a special savor. I make my own flavored oil with Spanish olive oil (wonderful buttery versus grassy quality) which I infuse with roasted garlic and lemon peel for a couple of weeks and then strain and bottle. A drizzle of lemon garlic oil and a splash of vinegar (sherry or balsamic) on roasted veggies (asparagus, peppers, onions, zucchini, eggplant, mushrooms, whatever), a frizzle of chopped fresh basil or parsley and some sea salt, a hunk of good bread or a mound of brown rice, quinoa or kamut, kasha or cous-cous. Even grill a slice of firm tofu. Feel virtuous and achieve satiety at the same time. I usually steam some new potatoes and grill some lean meat when I have a meal like that, but it isn't necessary. It's really about stripping the act of cooking and eating to bare essentials: plants, flesh, fire and salt. (Well, the olive oil and vinegar are manufactured, I grant you.) Tue Aug 21 22:44:21 -0700 2001 1546998 0 zora 1 1546999 Not add ANY fat? A little butter, salt, and freshly ground pepper can go a long way toward perking up many overtly healthy foods, from miscellaneous pilafs, to veggies and boiled beans. Or try nut oils, like hazelnut, toasted walnut, and pecan, which I understand they make in Texas now. Nut oils have been proven to be extraordinarily good for you. Also, toasted nuts can add a nice roasty-toastiness to a dish which is lacking something undefinable. A little (Asian-type) sesame oil is good, too. Don't forget the onions and garlic. Beans can use bay leaves, in addition to other seasonings. We used to eat at a rotisserie place that had a dozen vegetable and salad choices. We miss it. Down south they serve vegetables, but almost everywhere they overcook the heck out of them, so it's not a big improvement. I like moderation, myself. Milk in the mashed potatoes, a teaspoon of butter on the veggies, hold the heavy sauce, please. My mother was a dietary extremist, so I refuse to eat food that nobody would eat if it wasn't good for them. Powerbars taste like medicine. I stayed at a yoga resort once, and the salt-free unseasoned pasty food they served there made me glad I stashed a pepperoni in my car. By the way, did you know research written up in the BBC online and the Japanese newspapers shows that having a cholesterol level which is too low is a risk factor for strokes? Not that anyone with a high cholesterol level should be concerned, but people like me whose cholesterol level hovers around 150 (it's been as low as 112) should not make dietary changes which would lower their cholesterol levels. Now if only I could digest the fat... Tue Aug 21 21:46:33 -0700 2001 1546997 0 ironmom 2 1547000 I agree that balance is vital. And the only way I can balance the REST of my week is if I have a meal or two per week that's superduper austere. I get more than enough protein, meat, fat, sodium as part of my career and lifestyle. When I'm doing the back-to-the-land shtick, I don't need poached chicken breast, and I don't need butter. I want fiber and vegetables and utter simplicity. I want to hear my cells sigh in relief as unfamiliar nutrients course in unadorned. Again, I'm not trying to turn these off nights into gourmet experiences. I just want to get the job done......but with preferably a bit less tediousness. I'm not looking for the chowhoundish satisfaction I pursue every other waking moment of my existence. I'm giving my psyche and body a break from all that! I just need a magic solution or two so that the sheer repetition doesn't make me give up the regimen. There have to be some simple, no-fuss variations re: brown rice, millet, and steamed vegetables. ciao Tue Aug 21 21:57:19 -0700 2001 1546999 0 Jim Leff 1 1547001 As you know, one of the reasons a Cantonese chef's veggies taste so good is the addition of a ladle of white stock (pork and chicken-based). It will take some investment upfront on your part to make the homemade stocks (avoiding excess sodium of tinned and well-skimmed of fat), but keep them in the freezer and you'll have flavor galore. The Italian equivalent is to add a dusting of grated pecorino or parmigiano. If you buy the very best quality, you'll get a lot of flavor in a smaller quantity. A little stock or a little cheese goes a long way to adding umami to your food and not much calories. Or you could go all the way to demi-glace (Elliot's recipe and tips are very good). Tue Aug 21 21:58:06 -0700 2001 1546997 0 Melanie Wong 2 1547002 Melanie, it's a great suggestion, but I don't have the time. And, really, I'd prefer not to add richer ingredients to the mix. I'm not looking for chowhoundish deliciousness, just variety. re: demi-glace....which tips are you referring to? Is that....umm...OUR Elliot? If so, where did he post them? Tue Aug 21 22:06:11 -0700 2001 1547001 0 Jim Leff 3 1547004 Try shitake mushroom powder, lots of umami there. Also the Vietnamese sweetened chili sauce that comes in a big bottle for $2. Yes, our Elliot. I have his directives on my home computer, I think. Tue Aug 21 22:14:04 -0700 2001 1547002 0 Melanie Wong 3 1547005 I posted this before on site talk so sorry if it shows up twice... On your request for flavoring, for the last few weeks I have been following a simple recipe in the Alford and Duguid SE Asian Book, applying it to various stir fried (and it could be steamed) veggie combos - the recipe flavors the food basically with whole garlic cloves, stir fried in, then a tbsp or two of fish sauce is added and finally, right before serving, a couple of spoonfuls of tuong (fermented bean sauce). I have found it very satifying, most recently with a bag full of baby bok choy, a pak of firm tofu, a bunch of scallions, and a couple of handfuls of fresh shitakes. A good break from soy/ginger flavoring. The recipe calls for 2 tbsp of oil. Steamed greens, mustard greens topped with a dollop of oyster sauce and a couple of spoonfuls of boiling oil in which ginger or garlic slices are fried is another good one. Following the fishy theme, some little dried silver fish or shrimp paste fried up with garlic and some chilies or chili sauce also will pep up your steamed stuff quite alot. Likewise some anchovies or capers chopped up with garlic and parsley mixed with some lemon juice and olive oil will pep up some bland steamed veg or starch. Or make some simple salsa - onion, tomato, cilantro, chile, lime and salt - to dump on your rice. Sesame salt is good. Those little japanese seeweedy sprinkles. Olive paste. various sambals. etc. etc. As to your bigger points, the GREEN VEGETABLES are one reason I am so exceeding happy to live near chinatowns to shop and eat in. It may be nuts, but what I find my self craving to go out and find is a good dish of gai lan, or water spinach or pea shoots. Chinese broc with dried fish. Whatever. Indian restaurants, its the veggie dishes rather than meat that excite me and I want to cook and eat. In Italy too, some of the best dishes are the vegetable sides. Greek salads are wonderful. And I love the French bistro salads (admittedly not low calorie choices) So go for the veggies without shame. As for blandness - well, bread, rice, potatoes, dried beans, bananas, milk etc. are bland foods. And those arepas are pretty bland too, without any salsa. But they are all delicious and appeal to our senses and basic need for sustenance. It would be a sad day for chowhounds if we lost our appreciation of simple basic stuff as a result of a mad rush after new sensations. I like starting my day off with oatmeal and ending at Sripaphai. And now its time for you to complete your confession by sharing your brown rice/veg recipe with everybody. Tue Aug 21 22:20:32 -0700 2001 1547002 0 jen kalb 4 1547006 "As for blandness - well, bread, rice, potatoes, dried beans, bananas, milk etc. are bland foods" no, they're not bland, they're subtle! My brown rice stews are not subtle. They're bland. This may just be my own distinction (and I'm open to suggestions re: new terms). I try hard, as a writer (and as a hound) to ensure I'm not overly wowed by Big Bold Flavors ("Robert Parker Syndrome"), and some of my favorite cooking (per my original posting) is very subtle and low-key. There's a diff, though, between subtle/low-key and dull and bland. I wouldn't dream of inflicting my recipe for the latter on you all. But dull/bland is a great antidote for me...I just need to vary the SHADES of dull/bland from week to week, because I'm starting to get really bored. I don't want to add extra oil and fancy steps, because then I'd just be doing a poor vegetarian recreation of what I seek every OTHER meal. And that's the worst of all worlds. ciao Tue Aug 21 22:43:43 -0700 2001 1547005 0 Jim Leff 5 1547012 maybe I am missing something but a little fat for flavoring is not a sin against good health - you need a little to pick up your flavors. and that recipe - sauteed garlic and a cpl spoonfuls of sauce thrown in at the last - o, I forgot a grinding of black pepper - is hardly complex. Throwing some stuff on a chopping board and mixing it with oil and a squeeze of lemon, or opening up a jar of nam prik pao or whatever is hardly heavy duty cooking. Cmon. Face it, you are bored with your brown rice. so get some texmati, or jasmine or that popcorn rice from Louisiana - or cook up some barley instead, in broth. Or some cuscus or kasha. Saute some mushrooms ( the latest recipe I saw had them essentially broiling on a very hot ungreased pan to start and throw them on your rice. Or head out to royal crown and buy yourself a good, black crusted loaf of pane antico - cut it into hunks and put it in the freezer, reheat in the oven when needed. THAT will not be boring. Tue Aug 21 23:08:16 -0700 2001 1547006 0 jen kalb 3 1547024 Jim, One thing we do (and this is for my veggie wife) as a stock substitute that's quick and very very tasty is to buy a bag of dried chinese black mushrooms. When you need a stock put a few in hot water, pop in the microwave for a minute or two and let stand. 5 minutes gets you pretty mushroom stock, the longer you let it stand the more flavorful. By that time, the mushrooms are also reconstituted and you can add them to your greens, tofu, rice, whatever. Another little spice that might come in handy and adds a little zip and is pretty healthy is from indian stores. It is dried green mango powder - amchur. It has a pleasant sweet sourness akin to tamarind, but much easier and less time consuming to use. In combinations with fresh chiles, its nice with rice, potatoes, lentils Wed Aug 22 10:02:49 -0700 2001 1547002 0 zim 1 1547008 hi jim, have you tried baked yams. slow bake 450 for 40 min until gooey. squirt with lemon juice or yogurt or parmesan. they are very tasty,and flavorful. also may i suggest eating a apple with your meal, its simple and adds a nice flavor to almost anything. may i suggest you toss out your brown "hippy rice" and get some nice basmati. then mix up a tbl of oat bran before bedtime with some juice, youll get all the benefit of the brown rice without the boringness. and dont dismiss those other reccomendations for fish sauce, or seaweed flakes,or dried fish flake. they all add flavor easily and cheaply. oh if your doing tofu brown it well in oil to make a nice texture. then add to your rice/veg mixture. steamed artichokes with yogurt are great, steamed fennel with olive oil and lemon juice. brussel sprouts cooked in orange juice and water are terrific. and of course humas/tabouli etc are all great. rice cakes are tasty too. Tue Aug 21 22:54:47 -0700 2001 1546997 0 mrranchcuisine 2 1547009 Good stuff, many thanks. I've been talking too much. Thanks in advance for any/all subsequent postings...I'll sit back and read and shut up! Tue Aug 21 22:59:16 -0700 2001 1547008 0 Jim Leff 1 1547010 Gotta toss in our favorite recipe here, for Lentil Stew. Start by sauteeing garlic in olive oil, then add in chopped onion. Throw in some veggies for about 5 minutes; we do carrots, but I seem to remember a post where you said you don't like carrots? Put in 1 cup of lentils. Mix around to "toast" for a minute. Add bay leaves and whatever spices you desire, depending on the direction you want to take the stew (cumin, curry, hot pepper, etc.) Add about 5 - 6 cups of liquid -- just water, or veggie stock (from Trader Joe's). Bring to a boil, then simmer for 15 minutes. Add in pasta -- either linguine broken into fourths, or penette, or some "linear" pasta. If you feel it is getting too thick, too soon, add more liquid. Simmer for another 10 minutes. Toss in some parsley at the end if you like. Now, here's the crucial part: turn off the light and let it sit for about 30 - 60 minutes. The lentils and pasta will absorb the water, turning the soup into a thick, THICK stew. Once it has reached the consistency you like, serve with a) lowfat sour cream; b) shredded parma cheese; c) copious squirts of lemon juice. Flavor is moderate, certainly not bursting; texture is amazing...wonderfully chewy and satisfying. (P.S. Loved your posting. It's rather...inspirational. I'm going to send it to my wife.) Tue Aug 21 23:02:12 -0700 2001 1546997 0 Jeff Shore 2 1547092 How much pasta do you put in? Thu Aug 23 12:46:47 -0700 2001 1547010 0 Scagnetti 1 1547011 I generally top my steamed rice with lentils and carrots with a big dollop of chili-garlic paste. Tue Aug 21 23:07:01 -0700 2001 1546997 0 MU 1 1547013 Sounds to me that you are asking not just for healthy food, but a respite from sensory overload, from intensity. I get in similar moods, but I don't share your enthusiasm for ascetic vegetables. But perhaps one of my regular items meets your description, but I feel no sense of deprivation whatsoever: roasted vegetables. When I'm cooking for myself, I almost always want to produce leftovers, so that I don't have to do the prep work more than once. I particularly love to roast root vegetables (especially cabbage, turnips, parsnips, potatos, carrots, etc.) amd eggplant. The constant is always more onions than any recipe in the world calls for. Sometimes, in roasting heresy, I cover the bottoms of all the roasting pans with sliced onions. It's impossible to ruin. I happen to toss in scads of garlic, too, but even this isn't necessary. S&P will do. The only "bad" ingredient is oil, but not much is needed, especially when eggplant and onions carmelize. Roasted vegetables make fabulous leftovers. They can be revived and served over pasta or rice. They make fabulous sandwiches. And many vegetables, to my taste, are best roasted. Wed Aug 22 00:30:34 -0700 2001 1546997 0 Dave Feldman 2 1547025 Don't forget tasty wedges of roasted acorn squash - just roasted with oil, salt, and some cayenne to cut the sweetness. This and some spinach sauteed with butter, salt and nutmeg is my "good for me" eat-at-home meal. Wow Jim - nobody has cast you to the edge of the village yet! We all seem to get our "healthy" cravings - and whether or not we crave it because it's healthy or we just crave it and it just-so-happens to be healthy... well, that's neither here or there. I crave tofu, PLAIN TOFU, not because it's healthy but because I take some sick pleasure in the texture - and I actually DO like the taste. Anyone who says it doesn't have any flavor isn't taking the time to taste what they're eating. Wed Aug 22 10:35:01 -0700 2001 1547013 0 Shmingrid 2 1547026 In the summer when squash and zucchini are like $1 a pound, I roast (either pan or oven) them with a little olive oil and then toss with balsamic. Sometimes I'll add thyme or rosemary when roasting too. Man, it is so good and easy. Wed Aug 22 11:35:41 -0700 2001 1547013 0 Abbylovi 3 1547280 Time and temperature please! Thanks, F. Tue Aug 28 14:30:44 -0700 2001 1547026 0 iron frank 4 1547285 Pan roasting (needs little or no oil by the way if you're using non-stick) around 350 til golden brown, around 5 minutes per side. Oven roasting, I think about the same, but I'll check. Sometimes I'll brush the slices with olive oil before roasting. If you're using fresh thyme and or rosemary, add them at the end when you're tossing with the oil and vinegar. The scent of all these together is absolutely amazing. Also goes really well with roasted red peppers. Tue Aug 28 15:03:09 -0700 2001 1547280 0 Abbylovi 2 1547040 Love roasted roots. Here's an easy, only slightly more complicated way of making beets -- which are supposed to be really healthy. (Dunno why.) Scrub or peel beets. Quarter. Dress with a little olive oil and fresh herb, pref. rosemary or sage. Wrap loosely in foil, making a kind of a foil packet. If more than a couple beets -- make more packets accordingly, not too many beets per. Roast in oven for a little more than an hour, maybe an hour plus ten. Unwrap. Add salt n pepper. A squeeze of lemon or drop of balsamic. And there you go. Tastier than boiled or pan-roasted beets, IMO. Sorta fun, too... Wed Aug 22 13:30:42 -0700 2001 1547013 0 Rafi 3 1547074 Another advantage of your beet method: the beets won't bleed on every other vegetable. Beets have a way of insinuating their color on every other living thing. Wed Aug 22 22:57:06 -0700 2001 1547040 0 Dave Feldman 4 1547104 Not to mention, insinuating their color into you! I once made beets at a dinner party only to have one of my guests check herself into the emergency room the next day. She thought she had internal bleeding. Not a regular borscht eater, obviously... Of course this could be a whole other thread. Vegetables that you live through twice. What about asparagus for example? Colorful aftereffects are amusing, but certain smells... Thu Aug 23 21:57:09 -0700 2001 1547074 0 Rafi 5 1547186 Yeah, "asparagus (*AHEM*) urine" STINKS, but I recently found out that whether your urine is malodorous-- or not-- after eating asparagus, is genetic, like the ability to roll your tongue. (I always wondered since I had commented to a few people in the past about this asparagus odor phenomenon and they said they didn't know what I was talking about-- "WHAT odor?") Sat Aug 25 11:45:43 -0700 2001 1547104 0 Sandi 6 1547222 Actually, researchers have now found that what is inherited is the ability to smell the odor, not the odor itself. In other words, asparagus alters the odor of everyone's urine, but only those with the (dominant) gene for detection can smell it. (I don't even want to think about the experiments they came up with to test that...) Mon Aug 27 13:19:00 -0700 2001 1547186 0 Janet A. Zimmerman 7 1547239 Do you have a source for this, Janet? It's really hard to believe. Mon Aug 27 17:51:04 -0700 2001 1547222 0 Dave Feldman 8 1547248 I'm afraid I don't have a written source, but the information was imparted by Shirley Corriher, the food scientist, at a class she taught with Harold McGee a couple of years ago. She said she'd been asked questions about the phenomenon so often that she'd done quite a bit of reading on the subject and that the latest findings were that it was the ability to smell the odor that was inherited. I tend to believe her, as she is incredibly knowledgeable. Mon Aug 27 21:56:19 -0700 2001 1547239 0 Janet a. Zimmerman 9 1547439 To avoid red piss, look for Chioggia beets...they look like giant radishes, with the same pinkish skin, and they're sweeter and less likely to color everything they touch (golden beets are similar). I like to roast them whole, unpeeled, in a bowl covered with foil, then peel, slice (they have a cool bull's eye pattern) and drizzle with olive oil (it seems like everything I eat is drizzled with olive oil). Dave...I also heard the same thing about the smell from asparagus, that it's the ability to smell it that is genetic....don't have the citation, but I seem to remember finding corroboration someplace. Finally, for Jim...what we used to call in our hippy days 'brewer's yeast' (and what one of our kids called brewer's cheese until he was about 10) makes a great flavor enhancer. It's more likely to be sold as 'nutritional yeast' these days (look in natural food store's bulk section). My wife makes a sauteed tofu-soy-sauce-brewer's yeast thing that tastes great, and our broccoli-loving children swear by 'broccoli sauce' (adapted from Laurel's Kitchen, an early hippy cookbook): melt a little butter, add equal amount olive oil, and brewer's yeast (the finely ground version works best) to make a thick sauce...eat on almost anything. Thu Aug 30 17:30:57 -0700 2001 1547248 0 Jim Dixon 1 1547014 Experiment with some spices. Since you're shooting for simple, try them singly. I'm a maniac for fennel. Wed Aug 22 05:39:30 -0700 2001 1546997 0 Chimayo Joe 1 1547015 Hey Jim, "Seven spices", (shichi-mi in Japanese), sprinkled on top of steamed veggies, rice, or what have you, can make things a little more interesting. I've also been known to add some fresh chopped basil and Italian parsley into the water when cooking rice. Adds a bit of something to the dish. Yoroshiku, Andy Wed Aug 22 06:44:19 -0700 2001 1546997 0 Andy P. 1 1547016 If I'm understanding your posts, you're looking for some no added fat (but olive oil is okay) ideas that are easy to prepare. Greens: I love them in the Sicilian fashion, with garlic, toasted pignolis ($10/lb at Sahadi and that goes a long way), and golden raisins. I do it as a saute in olive oil, but if you wanted to avoid fat altogether, no reason you couldn't steam the greens and roast the garlic then bring everything together. Spinach and Swiss chard, in particular, take well to a bit of grated nutmeg. Someone mentioned balsamic vinegar. Vegetables love it. Get a decent bottle (not the $100 stuff but something up the food chain a bit from the $3 stuff). My family likes steamed brussels sprouts drizzled with balsamic vinegar and some fresh ground pepper so much that it's often a holiday side dish. I confess to eating a big bowl of same as dinner sometimes. Oil-free Wheat Berry Salad: 1 1/2 cups wheat berries (rinse & drain them); 1/3 cup orange juice; 2 Tbsp soy sauce; 2 tsps Dijon mustard; 1 tsp sugar (could probably omit); 1/4 cup dried currants; 3/4 cups green onion, finely chopped; 1 1/2 tsp grated orange zest. Bring water to boil in med-large saucepan; Add wheat berries (original uses some salt); Lower heat to simmer and partially cover pot. Simmer until berries are tender, about 50 mins to an hour. Stir now & then. While berries are cooking, mix juice, soy, mustard, & sugar in a bowl. Mix in hot cooked wheat berries. Let cool, then add currants, onions, zest, and black pepper. (Paraphrased from "Flavors," by Pamela Morgan.) Wake up your brown rice and lentils by cooking the rice pilaf-style. Lightly saute minced shallots in a little olive oil; add rice and stir 'til all grains are coated with oil; add liquid and cook. When done, add grated lemon zest and toasted pignolis (and a pinch of saffron if you're so inclined). Or just cook your rice the usual way and add zest and pignolis when it's done. (Zest of 2 lemons for 1 cup rice.) I do this with basmati rice and it almost always gets a recipe request when I serve it. Last idea; link below for Red Lentil Soup with Garam Masala. Don't wince at the list of ingredients...it's almost all spices. This is a quick and easy dish that's packed with flavor. Recipe calls for chicken broth but I make vegetable stock. I've used water in a pinch and with all the spices, it's still good. Also, if you want to avoid oil, wilt the onions in a bit of water rather than saute them in oil. Make a little thicker and serve over rice. I've also made it really thick and used it as a dip for vegetables or a bread spread. Link: http://www.epicurious.com/run/recipe/view?id=14125 Wed Aug 22 06:58:18 -0700 2001 1546997 0 Dee Gustay 1 1547017 Tabouli (in any spelling). Panzanella. Beans in various forms. e.g. Mixed kidneys, cannelini and chick peas, with some chopped onion, garlic, parsley and a vinaigrette - this is fast, esp. if you used canned beans (which taste almost as good and are still cheap) and it lasts a few days. All Wed Aug 22 08:05:22 -0700 2001 1546997 0 Peter 1 1547018 I swear by the Field of Greens cookbook, put out bythe owners of "Greens" restaurant in San Fran. I didn't love the restaurant, but everything I've ever made from the cookook has been great. Vegetarian, but not vegan. My favorite recipe is stuffed sweet dumpling squash with wild rice, pine nuts and currents. (you'll leave the currants out, right?) I add brown rice (sometimes purchased at the chinese restaurant) and an egg white to hold the whole thing together. Wed Aug 22 08:33:17 -0700 2001 1546997 0 Julie H. 1 1547019 Try Kashi Breakfast Pilaf. It has...oh, I dunno...7 grains?...unseasoned and all mixed together in 4-serving packets. I cook it up and keep it in the fridge to eat cold (with plain lowfat yogurt and a bit of snipped mint) or warmed up (with sauteed broccoli rabe). It's nice and chewy. Look for it in the cereal aisle with the other Kashi stuff. suky Wed Aug 22 08:47:59 -0700 2001 1546997 0 suky 1 1547020 My tastes run likewise--can enthuse over a low-key, soothing dish as much as a spicy killer. But I don't like to spend ages preparing stuff. Some of the less fiery flavors I add to flavor basic dishes: soy sauce with ginger rice wine vinegar or lots of lemon English malt vinegar yogurt (warmed into lentils, etc.) capers and chopped olives Mango chutney Indian lime pickle These additons take all of 30 seconds to mix and prepare--which is about my alloted time for cooking! :-) Wed Aug 22 09:15:13 -0700 2001 1546997 0 Lynn 1 1547021 Your dining dichotomy is not so strange as you might think. I often go vegetarian for a week or two to balance meat with health and reset my taste buds. There are a number of hippie veg restaurants in Austin that I frequent for ideas and good food. I like the following condiments: different mustards, chipotle peppers, hot sauces, shrimp flakes with chili, fresh and dried peppers, anchovy, garlic - sesame salad dressing, miso mayo, flavored oils, and the list could go on. The break always gives me a new appreciation of the rich dishes I love. Wed Aug 22 09:31:35 -0700 2001 1546997 0 Greg Spence 2 1547027 "I like the following condiments: different mustards, chipotle peppers, hot sauces, shrimp flakes with chili, fresh and dried peppers, anchovy, garlic - sesame salad dressing, miso mayo, flavored oils, and the list could go on." Greg-- I second all your suggestions!! Especially dried chitpotle peppers (Goya sells a bag for like $1.50) that I reconstitute with boiling water. I've been making this black bean salad with chitpotle, red pepper, browned corn and mango that is just PHENOMENAL. Wed Aug 22 11:51:48 -0700 2001 1547021 0 Abbylovi 2 1547037 I think I missed the point in my first reply. How about that old Aztec/Mayan staple of beans with maize? Just substitute polenta or grits and add some nice summer veggies, like squash and maybe some fresh corn. Then throw a little salsa on top. Wed Aug 22 12:54:20 -0700 2001 1547021 0 Greg Spence 3 1547054 You just reminded me--grits! For a last-minute late night savory snack, I melt cheese into those quick cook-in-one-minute grits. Creamy and comforting. Wed Aug 22 15:08:35 -0700 2001 1547037 0 Lynn 1 1547022 One mistake people often make is a subconscious apartheid between savoury vegetables (including certain botanical fruits, like tomatoes, eggplant, etc.) and sweet fruits. Just for one example: add some diced dried apricots (plump them up a bit with boiling or hot water first) to some relatively bland dishes that you mention. Apricots are quite magical, because they do not have a discernably assertive flavor of their own but add a lovely but non-cloying sweetness that can lift out other flavors in a dish. They are wonderful with whole grains, by the way.... Then experiment with other fruits. And never forget the potential the lurks in the realm of roasting, which can make otherwise bland food sing with flavor. Wed Aug 22 09:33:42 -0700 2001 1546997 0 Karl 1 1547023 Hmm... here's my go at the problem: a can of tomatoes (with juice) thrown in when the rice is nearly done. Or just using tomato juice as part of the cooking liquid when you start the rice, I guess. That might add some flavor with literally no fuss, and it'd still be healthy. (Disclaimer--I haven't tried this; I just thought it up this second but I seem to remember pilaf recipes that do something like this.) Wed Aug 22 09:58:25 -0700 2001 1546997 0 Allie D'Augustine 2 1547030 yup one of my favorite thing is to sautee 1/2 onion and one 1/2 cabbage ( hold this) add can v8 to your rice cooking liquid. then when rice is done toss with veg mixture. ( if your feeling extra decadent chop up 2 slices bacon and use this to saute onion/cabbage in) in effect your getting deconstructed cabbage rolls. Wed Aug 22 12:04:07 -0700 2001 1547023 0 mrranchcuisine 1 1547028 My favorite way to flavor plain ole brown rice is to steam fresh spinach on top. Then I flash-saute leftover squash, peppers, zucchini, and a cut up tomato in some olive oil, and toss every thing together with some feta (tofu would work well, I suppose). Almost NO fat, with great flavor with all the vegetables, and it takes practically no effort. It's great with leftover steak tossed in as well. Another of my favorite low-fat, high flavor summer dishes is spaghetti squash. Bake it as normal, and scrape into a skillet with a teensy bit of olive oil, some diced tomatoes, and fresh torn basil. Saute briefly, and it's the most flavorful, aromatic summer treat, and it still gives you that "look how healthy I am" feeling. Blue skies, Catherine Wed Aug 22 11:54:48 -0700 2001 1546997 0 Catherine 2 1547168 Catherine, I'd been staring at a huge bag of basil, a lonely tomato and a cute little spaghetti squash for two days...thanks for this culinary inspiration! Made it last night and my boyfriend the fussy veggie eater loved it (so did I). Fri Aug 24 19:49:08 -0700 2001 1547028 0 Lisa Bee 3 1547228 Isn't that delicious? It looks so pretty on the plate, too. My mother gave me the idea a couple weeks ago when I told her about the spaghetti squash on sale. Unfortunately, my fussy veggie eater boyfriend didn't like it -- he's not a tomato man (and I eat them with everything), and it's just not the same without the tomatoes, I think. Blue skies, Catherine Mon Aug 27 14:32:01 -0700 2001 1547168 0 Catherine 2 1547580 I know this thread is ancient, so I'm hoping you're still here and might read this. I haven't cooked spaghetti squash in ages, but a coworker brought some in to the office today from her garden, so I grabbed one. I just don't remember what "bake it as normal" entails: Cut it in half, yes? Place in an oiled/lined baking pan? Or a pan with some water in it? Place it with the cut/open side up or down? What temperature and how much time (approximately)? Assistance/advice greatly appreciated! Elisa Tue Oct 19 23:25:39 -0700 2004 1547028 0 Elisa Welch 3 1547581 I usually steam it, then sautee it quickly in olive oil and butter with some garlic and chopped tomatoes, and add fresh basil at the last minute. Tue Oct 19 23:38:45 -0700 2004 1547580 0 Chris VR 1 1547029 Spices, herbs, sweets, and savories. I think of them as the colors of an artist's pallette for the palate, where new combinations lead to the discovery of new perspectives. Wed Aug 22 12:00:51 -0700 2001 1546997 0 Will Fressen 1 1547038 Here are some things I do and recommend (some have been mentioned before) to enhance my plainly cooked veggies and grains without much effort: To cook with rice or other grains: dried fruits--diced apricots, cranberries, cherries, raisins. Using something other than plain water helps; add a half cup of white wine or dry vermouth and the simple flavor will carry through. As suggested, throw in a can of diced tomatoes; you can buy ones with different types of seasoning already in there, like peppers and garlic, basil, etc. Capers are a good addition when you're using tomatoes. Even substituting some canned no-fat (or skimmed), low-sodium chicken or veggie broth helps. Onions: onions that are roasted or caramelized until sweet add awesome flavor to otherwise ascetic food. You can roast a bunch up, put them in a container, and store in the fridge to throw in with your steaming veggies. Slice white, yellow, or red onions, put in a pan and either drizzle with a tiny bit of olive oil or spray (you can buy sprayers for your own oil) for the least amount; if you don't want any oil, line your pan with foil and toss them with balsamic vinegar or a tiny bit of broth.. Put in a 350 degree oven and just let them go until they're soft and seet, around an hour. On top: I mix miso (barley miso is usually much less salty than other varieties), rice vinegar, and some chili-garlic sauce--a little if I'm just wanting to add flavor, more if I want some heat. Or I top it all with nonfat yogurt mixed with either a couple of tablespoons of pesto (I make one at home that's lower in fat and freeze it in ice-cube trays, which make perfect little portions, but I understand you don't have time for that; there are commercial pestos out there that aren't too oily) or a generous sprinkle of Madras curry powder and a smaller sprinkle of ground cumin. Baked sweet potatoes or yams are delicious and exceedingly health, and, if you have a microwave, you can have one in 10-12 minutes; unlike baking potatoes, you get almost the same result using a microwave as with the oven--thick skin, etc.--though less carmelization. I love them cold, eaten out of hand as a sort of sweet treat. Hot, they're great with anything made with black beans. In addition to the balsamic vinegar, raspberry or blackbeey vinegar and seasoned rice vinegar are good instant flavor enhancers that aren't too acidic on their own. And you'd be surprised at how much a squeeze of fresh lemon or lime uice can perk up flavors. Happy crunching. Wed Aug 22 13:01:51 -0700 2001 1546997 0 Caitlin McGrath 1 1547044 In Guam, they have a condiment called fenidene (sp?), which consists of soy sauce, lemon juice, chiles (the hotter the better--thai chiles work well), and scallions. Basically, it's a spiced up soy sauce. From what I learned from my Guamanian friend in college, most Guamanians have this mixture sitting in the fridge to ladle on anything. So that's my suggestion. Make some of this, keep it in the fridge, and where you would use soy sauce, use a bit of the fenidene. Also, the next time you use your oven, you might want to roast a bunch of garlic to keep in the fridge. You can store it in olive oil to keep indefinitely, and throw in to anything you cook up, or just to spread on your bread. Wed Aug 22 13:47:29 -0700 2001 1546997 0 Eric Eto 2 1547046 wow, that's kinda exciting! I love stuff like that! I looked it up, and spelling is "finadene". recipe below (lots more on the net...just do a google search). Link: http://www.geocities.com/Heartland/Park/3698/finadene.htm Wed Aug 22 13:52:51 -0700 2001 1547044 0 Jim Leff 2 1547047 You can probably get this at a Korean store or restaurant, but with rice i love the savory, pickled green chiles and garlic cloves that accompany gom tang (oxtail soup). Makes me almost forget to finish the soup. Wed Aug 22 13:54:29 -0700 2001 1547044 0 Nikel 1 1547048 ONE OF MY FAVORITE TOFU RECIPES: 1/2 lb extra firm tofu thick sliced broil until just starting to brown mix 1 tbsp toasted sesame seed oil with 1 tsp fish sauce, 1/2 tsp sugar, a sprikle of sesame seeds, and chopped hot peppers to taste. toss on top of the tofu and eat it up. takes about 5 minutes total. Wed Aug 22 14:01:50 -0700 2001 1546997 0 PAPERBOY 2 1547063 Serve that on whole wheat noodles, with more of the same sauce, and a side of kimchi. Wed Aug 22 18:26:40 -0700 2001 1547048 0 ironmom 1 1547049 Eat sitting down. And, at a table, not at your desk. Most of us eat until we're satisfied. If I'm trying to do other things while I eat, ie drive a car, do work, make phone calls, I'm never satisfied, and often eat more than need. When I make a nice simple plate, and sit down quietly alone or with friends,I'm satisfied, and tend to eat less. Healthy eating isn't just what you eat it's how you eat. Don't stand in your kitchen leaning on the sink,and don't talk business while eating. People often wonder how in France the diet is so rich but people stay trim? They sit down and have a good time. Relax when you eat. Wed Aug 22 14:04:33 -0700 2001 1546997 0 amusebouche 2 1547050 are you from psychic friends network? this is indeed how I eat this stuff. while answering email, etc. My one or two veg/austere meals per week are more medical procedures than dining. But as Dave Feldman said, I actually look forward to that because I need a respite from intensity, from The Quest, from quality. I'm not looking for "soothing", per se...soothing's part of The Quest (and the stuff I make is NOT soothing...it's just bland and healthy). The point is to strip it down to bare essentials and nutrify. ciao Wed Aug 22 14:19:09 -0700 2001 1547049 0 Jim Leff 3 1547075 Sorry, I forgot to give you a dish. At this time of year, make ratatouille, ya can't go wrong. But remember, eat it sitting down with friends. Wed Aug 22 23:40:37 -0700 2001 1547050 0 amusebouche 1 1547051 I never liked brussel sprouts until someone served them with butter & some garlic powder (not salt) on them. They steam/microwave in just 5 mins. Squashes, yellow/red peppers, onions sauteed with a sprinkling of (while cooking) ground cardomom, coriander, and cumin adds a nice Indian-like flavor. Wed Aug 22 14:46:02 -0700 2001 1546997 0 Kit H. 1 1547052 One of my favorite all-purpose condiments is Thai fish sauce (nam pla), mixed with finely chopped fresh Thai chili peppers (prik kee noo--"mouse poop peppers" literally, or really any very hot pepper), and lime juice. The exact proportions of each ingredient is a matter of taste. I like it fiery. If I have cilantro and/or basil and/or mint on hand I'll chop it up and toss it in too. I put it on steamed veggies, fish, chicken, even plain rice. Mixing it into some eggs destined for the omelet pan is amazing, but a maybe little off the topic of healthy eating. Wed Aug 22 14:46:12 -0700 2001 1546997 0 Tom Meg 1 1547053 Odd, because I've been doing the same thing myself for the last few weeks. Before moving to NYC 7 years ago, most of my diet was like this - no pizza, fast food, etc. Upon living here 2 weeks, something happened to my metabolism, and I dropped 10-20 pounds in a few weeks. I realized then that I had to incorporate not only richer food, but occasional junk food so I wouldn't lose too much weight. As I grow older, it behooves me to take "healthy" breaks, but my body also craves such food. Here's what I've been eating at home lately: * Firm tofu in a little grapeseed oil with a big handful of chopped garlic, then serving with tamari. * seaweed salads * Wild rice, which I find delicious, unlike brown rice, which for me is absolutely unpalatable. This is also nice for a salad the next day. * I also agree with everyone on the roasting, especially eggplant, peppers (right on the stovetop), yellow zucchini, etc. The beets are excellent chilled and chopped with balsamic over greens, rosemary, and whatever else you like to add. * can't get enough homemade borscht * Cold lentil salads * Big yellow beefsteak tomatoes * (don't laugh too hard at this one) I am addicted to the "pepper jack" flavor of those soy "cheese" slices * Polish health bread - I can't remember which brand offhand, but I can easily find it in Williamsburg and Greenpoint (it's a local company) * bee pollen - helps my allergies * lots of fresh beet/carrot/celery/spinach juice (I prefer the all green mixtures, but they can get pricey) OK, there's too much more to list. One more thing I'll add, though: I wish people wouldn't draw such lines between what they see as healthy, and what the "others" are eating. I have a "beef" with one organization who offers vegetarian recipes on their site, and most of them look like unappealing, gravelly, patchouli-smelly 3rd world fare - all these recipes designed to fool you into thinking you're eating meat. I suppose this is meant to cubbyhole any omnivores into the red-meat-every-day stereotype. I really do believe their agenda scares potential healthy eating candidates, rather than inviting them to partake. Maybe that's another reason why most restaurants don't have the "one stop shopping" variety. Wed Aug 22 14:55:56 -0700 2001 1546997 0 Minty 1 1547057 I'm thoroughly depressed. I think I'll have a grilled peanut butter and jelly sandwich. Wed Aug 22 15:43:02 -0700 2001 1546997 0 Mr Grub 2 1547058 LOL!!! Wed Aug 22 16:10:59 -0700 2001 1547057 0 Jim Leff 1 1547060 "Unfortunately, few others bridge these extremes. People who dig brown rice and sprouts tend to shun hamburgers. People who dote on oily soup dumplings generally revile carrot juice." As you can see from all these creative responses, that's the stereotype, not the reality. I'm a case in point. You might call me a decadent vegetarian. I yield to no one in my appreciation of a simple meal of brown rice and wilted spinach, but I must also have my mac 'n' cheese (made with a different pasta and different cheeses each time, but always with real cream) and my dark chocolate from Prides Crossing Confections. And I assure you that I am in no sense about to "dry up and blow away". As you pointed out, it's a matter of balance. In my view, ranging across the spectrum is a lot healthier for mind and body than sticking to the Essenpolizei's Approved Foods List 24/365. (Mind you, my credibility would improve if I did a little more ranging and less of that mac-n-cheese...) As regards suggestions, I've been sitting at the feet of the other posters and eagerly (not to say hungrily) taking notes (thanks everyone!), but I'll add my $.02: Most recently I've been experimenting with chili peppers and a squirt of lime juice. And right now, as long as I can get fresh, local tomatoes, I've been dicing them on top of just about everything. Before that it was caramelized onions. When I want to be healthy but not bored, I whomp up a vat of khichri, cooked with just a bit of turmeric and salt, and decorate with fried onions and sometimes greens or green beans. Or linguine, olive oil, the onions, the steamed greens and the diced tomatoes. Recently, when I needed a quick protein dish, I mashed up a can of borlotti beans with a drop of white wine, caramelized onions, and s&p and spread it on crackers. Last winter I went through a brewer's yeast phase. I'm sure you're familiar with its virtues as a popcorn spice, but it can do lovely things for your rice & veggies too. There must be some fat & salt in this tasty stuff, but there can't be much. Wed Aug 22 16:59:13 -0700 2001 1546997 0 C. Fox 2 1547064 "As regards suggestions, I've been sitting at the feet of other posters and eagerly (not to say hungrily) taking notes." Me too! Like so many other hounds apparently do, I try to balance my indulgences with healthy but tastey fare on a regular basis. Thought I'd developed a pretty good repertoire but I'm getting lots of new ideas from this thread. Guess it goes to show that when folks truly love good food and can also find their way around a kitchen, not only is "healthy" fare not dull, it can be downright aspirational. Jim, thanks for the initial post. And thanks, Chowhounds, for all the suggestions. Wed Aug 22 18:30:47 -0700 2001 1547060 0 Dee Gustay 1 1547065 my favorite virtuous meal is lightly steamed vegetables (always cabbage, yellow onion, carrots, and often zucchini or yellow squash or some kind of greens or broccoli) which i douse with balsamic vinegar, salt, pepper, and parmesan cheese while they're still hot. i'm not really sure there's anything more delicious for me. finely shredded raw cabbage with seasoned rice wine vinegar and warm toasted sesame seeds. it takes about one minute to make and is damn good. always add lots of herbs and anything leafy and pungent to salads; celery fronds, the feathery tops of fennel, radish greens. and toasted nuts and a tiny bit of cheese make the most virtuous salad or vegetable into whatever superlative metaphor you prefer (i wanted to say a symphony of flavors but i can't bring myself to write that in earnest). i made refrigerator pickles the other day that rock. lots of ginger in the brine. good in hot weather. Wed Aug 22 18:50:58 -0700 2001 1546997 0 emily 2 1547106 Oh! Forgot my "hot slaw". Thanks, Emily, for reminding me about cabbage. I tend to make this more in the winter. You shred cabbage, carrots, chilies, and garlic and braise the works in water and olive oil. Then you finish the dish with salt and a squirt of lemon juice. Maybe not quite in the spirit of austerity, but healthy, and perfect for waking up a jaded palate. My spouse gingers up his pickles too. But mostly he garlicks them. I love 'em. Thu Aug 23 23:30:08 -0700 2001 1547065 0 C. Fox 1 1547069 jim, i'm going to go right ahead and posit that there's a mental/psychological/behavioral aspect to your problem. i'm reading all your posts and i'm thinking you're adding too many ingredients to your healthy meals; it sounds like you're making stews, which is way too much to think about when you've got food overload. your job is dissecting food, teasing out its subtleties, measuring each dish against what you, as a well-informed food writer, know it should or would like it to taste like. that's a lot of mental energy, and i think part of what you seek is a break from having to think so much about what you're eating. so enough with the stews! you need austerity of form, integrity of ingredients, purity of process! don't throw everything into one pot; too much to analyze in each bite. three elements: vegetables, grains, protein. clean flavors, no muddy, leaden concoctions; you might even want to separate the elements on your plate. only embellish one element of the meal, and leave the others in as natural a state as you can. only deal with a few different flavors. marvel at the earth and her bounty! Wed Aug 22 19:38:20 -0700 2001 1546997 0 emily 1 1547071 First, after Jim's health-food confession, I'd like to ask if he is available for proposals of matrimony. If you're taken, I understand, but you sound like such a good culinary match for me I thought I'd ask...sometimes sybarite, sometimes health-conscious.... As another closet health-food eater (worked in a health food store kitchen for 2 years, serially dated health food eaters) here are my suggestions. 1. Smoked Paprika for veggie stews/soups. Adding smoked paprika to a vegetable-based stew gives it depth and richness without added fat/salt. A touch of honey also doesn't go amiss in veggie stews/soups. Both of these seasonings, by the by, go awry in Asian vegetarian dishes. 2. Chili flakes for vegetable stir-fries. Just a simple shake of chili brightens things up. Adding a handful of sesame seeds or crushed peanuts is another way to add texture and flavor interest. 3. Different Vegetables. People's palates get tired of the same veggies. Experiment! Try, say, adding some pumpkin to polenta, or doing a white-yam-and-cumin based stir fry, or roasting leeks. These experiments have produced happy results in my kitchen. 4. Organic Vegetables. This may inspire a flame war, but I really do think that organic vegetables taste better. ESPECIALLY the humble potato. 5. Read an Indian Cookbook. I broke out of an Italian cooking rut by doing this. It will make you aware of the spice possibilities of tamarind, coriander, turmeric, cumin, black onion seeds, last-minute squeezes of lemon, etc. Best wishes! Wed Aug 22 21:52:17 -0700 2001 1546997 0 Emily Cotlier 2 1547077 After all the terrific chow I've uncovered over the years, you're getting all hot and bothered over BROWN RICE???? Sheesh!! (and thanks for the terrific tips) Thu Aug 23 01:12:33 -0700 2001 1547071 0 Jim Leff 3 1547102 Hee, hee, hee...Why did I swoon over Jim's culinary balance? Because Jim's eating pattern - healthy meals sometimes and a great vested interest in having indulgent meals be as GREAT as possible -- is the culinary equivalent of being both a sexy wicked guy and a stable good guy in one package. It's like a bad-boy biker who, when he's not taking you on rides up and down the coast, secretly volunteers at the animal shelter, pays his mortgage, and does 50% of the housework!!! Also, I've learned that someone's approach to food often mirrors their approach to life and their psychological stability. I value it when my friends have a healthy appreciation of food, and a mature and adventurous palate. Am I making too much fuss? Well, just imagine being partnered with someone who doesn't care about food, or who always eats Lean Cuisine. Maybe there should be a chowhound matchmaking service! Oh, about the pumpkin; Ruth's ideas sound delicious. I'll probably try them here in NZ, where green-skinned pumpkins are a popular year-round vegetable. But for me, and the pumpkin-polenta thing, I just take a few tablespoons of canned pumpkin and swirl it into the polenta. I cheat further with instant polenta, which only takes 3 minutes. Sage is a good spice with this. It's quick, easy, healthy, and different. In a healthy mood, I like to serve it with fava beans (from a can!) in tomato sauce (or a parsley-onion sauce I created for a friend who's vegan, allergic to wheat, and who avoids nightshade-based vegetables like tomatoes.) Thu Aug 23 19:59:26 -0700 2001 1547077 0 Emily Cotlier 2 1547101 Aha! Pumpkin. Last fall I did a lot of experimenting with stuffing small pumpkins (make sure you get a good variety for eating, though, like a Sugar Pie). I remember feeling very virtuous about how healthy it was, so I think this might do the trick: I realized making stuffed pumpkin -- which takes forever to bake -- was a lot more practical if I pre-cooked the cleaned-out pumpkin to al dente (I used the microwave, but you could steam it), then stuffed it and then finished it off in the oven for about half an hour (or until the filling is heated through) giving the filling and the pumpkin flavors a chance to meld, and allowing some of the sugars in the pumpkin to carmelize. Eat it like a soft-boiled egg, spooning up both pumpkin and filling in each bite. You can stuff it with whatever you want: brown rice, couscous, stewed veggies, tofu (I like rice and onion sauteed with whatever veggies are in the bin and a little broth or white wine). You can season it with either a purely savory flavor palatte (cumin and coriander are good) or a semi-sweet palatte (currents and cinnamon, for example). Just remember: salt the inside of the pumpkin before you stuff it, or it will be too bland even for your purposes! Thu Aug 23 18:44:22 -0700 2001 1547071 0 Ruth Lafler 1 1547079 Good day Jim! Seems there are a lot of us who like to balance the sins of eating out with home cooked heriocs. I apologize for being what I'm sure will be redundant on a couple of points, but I have bare dented this thread. I know grilled veggies have been mentioned. There are 2 obvious inclusions I must touch. Onions and garlic. Halve an onion (no need to peel it), rub it with a little olive oil and kosher salt. Put it over the coolest part of your fire and leave it alone until it's gooey and brown and falling apart ( a little charred black stuff is O.K. too). Carmelized onion is great off the range, but it's even better off of the fire. Cut the top of of a fist of garlic, wrap it in foil, and let it go along side your onions. I try to cook enough of this at a time so we have it left in the fridge for a few days. Grill some whole grain bread smear it with roasted garlic and top it with basil tomatoes and a little balsamic vinegar. You can treat an anise bulb like the onion and get another great taste for salad, pizza, stock, whatever your evil little mind can come up with. Homemade stock improves anything that it goes into. Canned broth and bullion just can't touch it. Experiment with vinegars too. I currently have a fig vinegar, and an aged apple cider vinegar I'd put up against a lot of good aged balsamics. Hope this helps a little. Chow!!! Thu Aug 23 03:03:12 -0700 2001 1546997 0 Brandon Nelson 1 1547097 Jim - it sounds as if lots of the advice that has been given up till now, while culinarily worthwhile, may not be what you were initially asking for. You made it clear that you want to retain the virtue of tasting your "hippy food" in it's pure, unaltered form, and that you don't want to 'cheat' by adding too much fat to your bland-but-virtuous chow. My suggestion is to continue to prepare your dishes exactly as you currently do, (steamed, right?) with little or no seasoning, but add various dressings to your dishes after you plate up. I am speaking about the sort of dressings that Angelica Kitchen serves on the side to be poured over their brown rice/veggie/tofu steamed offerings. It's important that the food continue to be prepared with little or no seasoning, because I believe you will continue to feel the healthful properties of the foods you use if left barely seasoned. This, of course, was your initial problem, in that you found them too bland, but the dressings, used sparingly, should perk the food right up. I'd really recommend a visit to Angelica Kitchen, and ordering either their Dragon Bowl (brown rice, tofu, adzuki beans, sea vegetables, and kale) or do the combo bowl where you get to choose two, three, or four items to be steamed. They will offer you your choice of dressing. Ask for a sample of all of them - they have house, which is a scallion/parsley if I recall, and they have carrot-dill which is reminiscent of Japanese carrot dressing, and they have one or two others which escape me now. All of these dressings are very delicious, and provide the perfect compliment to the bland but pure taste of their organic offerings. I am hoping that these dressings will inspire you to make your own, or at the very least seek out similar pre-bottled products. Their tofu is home made and great - it will arrive with hints of ginger. Be sure to order a side of their very dense cornbread (ask for the Angelica cornbread - not the Southern cornbread). As others have said, Jim, you are not alone in your desire for healthy chow - just look at how familar I am with Angelica's menu! Thu Aug 23 16:18:34 -0700 2001 1546997 0 foodpimp 2 1547109 " it sounds as if lots of the advice that has been given up till now, while culinarily worthwhile, may not be what you were initially asking for." But there's nothing wrong with that! All tips (digressive or not) are for the greater good! And we've had some great postings. You are so right about Angelica's dragon bowl dressings. 100% dead-on. I agree totally...they totally achieve the goal of "zipping up" without turning things into a whole "Eating Experience" or detracting from the nutritional/experiential purity. And if I can get pre-bottled ones (again, I'm NOT into turning this into a labor/care intensive quest), I can just sort of pour it over stuff and bring it to life. A little. Ok, so....let's talk brands! All-natural, low fat, low sodium dressings/sauces I can pour over my vegan chow. Simple, non-wow, healthy ones. No, I'm not gonna whip up my own. Once again...if I were gonna seriously cook, it would NOT involve steamed vegs and, like, millet. This isn't about energy and ambition and questing. It's Antidote. And Vacation. ciao Fri Aug 24 00:44:56 -0700 2001 1547097 0 Jim Leff 3 1547113 Let's say you're willing to spend 45 minutes in the kitchen for a wonderful, all-purpose sauce? Get a large bottle of cheap balsamic vinegar and pour it into a large saucepan. Boil down, down, down until you have about a cup and a 1/2 of syrup. Pour this on top of anything - espec. good on roasted veggies. Keeps well. At least a month but I promise you'll be out of it before then. Sit back and wallow in your virtue. Fri Aug 24 01:46:35 -0700 2001 1547109 0 bryan 3 1547114 a little bottled ajvar (I don't have a brand name) stirred into millet is a good option. Only use a little otherwise you would steer dangerously close to an experience. ben Fri Aug 24 08:16:22 -0700 2001 1547109 0 ben fisher 3 1547119 I use SAN J All Purpose Szechuan Hot & Spicy Sauce in my stir fries and for dipping steamed vegetables. I will also also add a can of any Indian (Jyota is just fine) sauce. Marsala is my favorite, but the those with the garbanzos and greens are nice as well. I did take some macrobiotic classes about 15 years ago. I learned how to prepare my brown rice in an Osahwa pot inside a pressure cooker. Very little work and tastes much better than boiled rice. Also just cooking in a pressure cooker is great. Sometimes you can get a brown crust that enhances the simple rice. It is possible also to roast brown rice in a dry pan before cooking, which make for a nice taste. And, also, someone else mentioned that you could add corn, other grains, aduki beans to the rice while cooking. Fri Aug 24 09:22:27 -0700 2001 1547109 0 Carol Chubiz 4 1547585 Can you please tell me the best way to prepare Aduki beans. I have got as far as soaking them. Thank you in advance. Nicola Tue Apr 05 12:01:58 -0700 2005 1547119 0 Nicola Marshall 3 1547167 If there are Whole Foods in NYC, they have great WF brand sauces scattered thruout the store - I'm partial to the soy and ginger sauce. It's got a serious ginger kick that's awesome for steamed veggies, fish, in place of regular soy, etc (and I don't know about you, but I rarely have ginger laying around to make this concoction myself). Fri Aug 24 19:45:32 -0700 2001 1547109 0 Lisa Bee 4 1547173 As a totally unhelpful and unhealthy aside, the WF brand fudge sauce is also very delicious... :) Fri Aug 24 23:24:08 -0700 2001 1547167 0 Rafi 3 1547499 "Ok, so....let's talk brands! All-natural, low fat, low sodium dressings/sauces I can pour over my vegan chow." Ok Jim, took me awhile, but I have found what you have been looking for. A bottled product that you can pour over your healthy preparations that won't overpower anything, and that is low fat, totally delicious, and most important: comes as close to replicating the sorts of dressings that Angelica Kitchen offers as I have yet seen in a bottle. The brand name is Onai's, and the flavor is Fresh Miso Wasabi Ginger. Don't know how you feel about that combination of flavors as regards your restorative meals, but I should tell you that it's not the same burst of these flavors that you'd find yourself experiencing when you ate, for example, sushi, but it is a much more understated rendition. Fat content is 2.5 grams per seving. I used this product tonight for the first time. Earlier this afternoon I gorged myself at a Labor Day BBQ, so I wanted something lite-n-healthy for dinner. I prepared myself a steamed vegetable platter over quinoa, and the sauce dressed the items beautifully. The only other seasoning I used were some dried red chile flakes, but that's just me - I find chile pepper as restorative as anything. I tasted a portion sans chile flakes with just the Onai's. It was fabulous. One drawback - it's rather expensive at $5.55 for a 12 ounce bottle, but the label says this is 12 servings. This was at Healthy Pleasures on University, but I'll bet you can find it for a bit less in a Jackson Heights health food store. Lots of items seem to be cheaper there. Sun Sep 02 23:05:37 -0700 2001 1547109 0 foodpimp 4 1547501 Sounds great; many thanks. I just found it by the gallon at link below (they also have the 12oz size for $4, but shipping would eat up the savings). Maybe it's even cheaper at trader joe's or whole foods, I'll look around! Link: http://www.body2mind.com/search/show_item.cfm?item_id_list=1!472115 Mon Sep 03 01:03:24 -0700 2001 1547499 0 Jim Leff 1 1547108 Jim, What a great post. I really enjoyed it and understand how you feel. I've been going through everybody's wonderful suggestions, taking notes and getting inspired. All I can add are two ideas: First, brown rice has come a long way. Old fashioned brown rice is, near as I can tell, just old fashioned mediocre rice that is unpolished. The brown version of the kind of white rice I would never serve and don't like to eat. With a little searching at specialty markets, you should be able to find both brown basmati rice and brown Japanese-style (Nishiki brand)new variety medium grain rice. Both are significantly better. And they can be mixed together or with other grains like kamut or wild rice. And of course used in simple pilafs. I also like fruit salads for lunch. This time of year combine a bunch of chunks of orange flesh or santa claus melons (or both) with grapes, fresh pineapple, and watermelon for example. It's fast to fix, colorful to look at, and tasty to eat. Thanks again Jim and everybody for all the good suggestions. Thu Aug 23 23:40:54 -0700 2001 1546997 0 e.d. 1 1547275 Never have I felt closer to the king k-9 himself. I find myself dangling from this bridge between on the streets chowhounding hedonism and at-home virtuousity constantly. I am a personal trainer in my spare time which makes things all the more complicated. I'm always calculating the amount of vigorous activity necessary to burn off a bit of my chowhounding. That said at home my steamer is on constantly. I am pretty utilitarian when it comes to my home cooking. I rarely cook meat at home, usually tempeh/tofu/or tuna for convenience. Buying a selection of hotsauces is my favorite weapon. Chili Garlic Huy Fong being the comforter that I blanket all home cooking in. Adding chicken broth, fruit juice(apple cider works well), alchohol to the broth I Cook my rice/grains in helps alot. As do browning some onions or garlic then adding the water to boil, and then grains. When they're done cooking I add some fresh herbs to the mix. I'm sure I'll think of more things later. Frank Tue Aug 28 13:01:33 -0700 2001 1546997 0 iron frank 1 1547299 A few flavoring tips: I put mustard on everything (I have an assortment in my fridge -- honey, dijon, spicy brown) -- a mustard dressing really perks up vegetables Garlic (duh) Fresh Ginger and a grater will do some amazing things to your food sesame seeds and nuts, both toasted balsamic vinegar -- if you boil and reduce, makes an amazing glaze for such as roast vegetables. Cookbooks: Moosewood Low Fat Cookbook Canyon Ranch Cookbook A couple of my favorites: artichokes, steamed. I like to dip in mayonnaise, but I use low fat or fat free mayo "sweetened" with mustard and garlic. Asian cole slaw: Shredded green cabbage, grated carrots, fresh ginger and rice vinegar. I could eat this forever. Tue Aug 28 18:58:01 -0700 2001 1546997 0 Caitlin Wheeler 1 1547333 Haven't done this in a while but I do sometimes use the whole-grain tortillas, spread them w/a low-fat refried bean (from a can, w/jalapenos), top w/ cooked br rice (which I love) vegetables and a little bit of grated cheese. I don't use low-fat cheese, not worth it because it doesn't melt correctly, but a small amt. of good cheese goes a long way. I roll everything up in a big quesadilla-type sandwich (or put the ingredients between 2 tortillas) and heat/brown in in a skillet. Add a good salsa, or a few slices of avocado. . .Lots of fiber a some protein from the beans/rice combo. Wed Aug 29 11:10:43 -0700 2001 1546997 0 shoshana 1 1547427 Here are 3 pre-bottled sauces I like to use on my vegan creations (not all low fat): 1. Annie's Naturals Goddess dressing. So incredibally yummy. If you have not yet had it, you *must*. I repeat *must* have it. It's all over the city. It's from Vermont. 2. Nasoya Garlic dressing. It's a salad dressing but pretty tasty. It's on health food store shelves. Getting to be that commercial way but still a small operation, it seems. 3. The Grower's Co. Asian Ginger Vinegrette. Harder to find. Thought it would be like the carrot ginger dressing found on salads at sushi places, but not quite the same. And one you need to prepare, but it's a quick one: 4. Good old fashioned mixture of Heinz Ketchup & Hellman's, lemon juice. Ya gotta do some mixing here, but it's minimal. It veers away from the true vegan feel, but it's got that familiar taste and gives variety from the same old Asian/soy/tamari/shohu concoction. 5. Along the Annie's taste, mix together some hummus with lemon juice. The best brands I have found are Picnic Time, Miki, or Sabra. Anything else usually is not too creamy and Middle Eastern tasting, e.g. Wakim's, Tribe of Two Sheikhs, Abraham's. Thu Aug 30 14:04:33 -0700 2001 1546997 0 Rachel Molly 2 1547484 your #4 reminded me - Hellman's and some sambal oolek are a delicious creamy tangy spicy sauce when mixed together - about a tablespoon or so of each. I put it on sandwiches. (Sambal oolek is that indonesian red chili paste that usually has a rooster on the jar. very cheap and widely available at asian grocery stores. there is also usually a version with garlic added.) And speaking of hummus, you can do some great things with tahini sauce - cook fish or chicken in it, make a jerusalem salad with tomatoes, cucumbers and parsley, yum! And really, why BUY hummus - it's so easy to make (and so much better)! canned chick peas, tahini, lemon juice, olive oil, a little salt, (maybe some garlic, cumin, cayenne if you like) - a minute in the cuisinart and voila! Fri Aug 31 16:53:58 -0700 2001 1547427 0 sc 2 1547586 Hate to pee in the cornflakes here, but if you are going for healthy - check your pre-made sauces to make sure they aren't loaded with high fructose corn syrup (or caremel coloring). That will absolutely counterbalance any good you are doing with the veggies and whole grains. It's best to just stay away from anything with 'corn syrup' as the main ingedient in corn syrup is HFCS. Ketchup is loaded with it (unless you buy one without at a health food store). Unfortunately you even have to check labels on the 'healthy' bottled stuff - a lot of them have corn syrup as well. The article below tells a bit more. Link: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2004/02/18/FDGS24VKMH1.DTL Tue Apr 05 13:55:42 -0700 2005 1547427 0 krissywats