[Closed] Help me to eat healthier

but no more convenient

I really want some sort of seafood pasta and mushroom pasta as I love both but it's finding one that's not too super complicated.

If you mean pasta dishes containing both seafood and mushrooms, I doubt you will find (m)any. The Italians are often very dogmatic about not combining certain ingredients, e.g. cheese with fish, and I cannot recall ever seeing a seafood and mushroom pasta recipe.

Hoewever, if you are looking for seafood pasta recipes, presumably ideally with vegetables, then there are loads of recipes. One of my favourites is garlic prawn linguine with cherry tomatoes. I've posted the recipe below previously:

Heat a couple of tablespoons of olive oil in a saute pan (or frying pan if large enough to contain the pasta at the end) at a medium heat.
Add a pinch of dried chilli flakes and a finely chopped garlic clove and cook till the garlic is 'pale gold' (beige).
Add around half a dozen prawns and cook for half a minute to a minute, then turn them over and cook another half a minute to a minute.
Add between 6-8 cherry tomatoes, sliced in half, and cook for a few minutes, adding salt and pepper to season.

In the meantime cook 75g-100g of linguine or spaghetti in approximately a litre of boiling water with half a teaspoon of salt added to it. Cook it till it's 'al dente' (so 10 minutes if the De Cecco brand), then quickly drain and add the pasta to the saute/frying pan, together with a good handful of fresh or frozen finely chopped flat leaf parsley.

Allow half a minute to a minute for the pasta to cook a bit more in the juices and then serve with some bread (focaccia is good) to mop up the spicy garlicky tomatoey juices at the end.

NB When I last cooked this I did it slightly differently, cooking the pasta in boiling water for 7 minutes, then adding it to the saute pan for 3 minutes with 25ml-50ml of the pasta water, and only adding the prawns at the last minute (cooking them just long enough to turn them pink all over, and cutting them in two or three to speed up their cooking, i.e. as is suggested in [url= http://www.greatbritishchefs.com/recipes/linguine-prawns-lemon-parsley-recipe ]this recipe which I linked to above for a similar dish without tomatoes[/url]).

You should be able to find plenty of other seafood/pasta/vegetable recipes by googling, e.g. [url= https://www.bbcgoodfood.com/recipes/1965/pasta-with-tuna-and-tomato-sauce ]tuna and tomato[/url]. Another of my favourites is pasta puttanesca - albeit the only seafood ingredient is the anchovies - which there are various ways to cook, see [url= https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/25/how-to-cook-perfect-pasta-puttanesca-recipe ]here[/url] and [url= https://thehappyfoodie.co.uk/recipes/spaghetti-alla-puttanesca ]here[/url] and watch [url= http://www.bbc.co.uk/programmes/p04zcn68 ]this[/url]. I batch cook puttanesca sauce and freeze it in portions. Have a glass of red wine with it (or possibly a Peroni).

An advantage of the last two recipes is that they used tinned tomatoes. I don't buy fresh tomatoes in winter, since I figure they will not be at their best (although maybe the cherry tomatoes in the shops now, especially on the vine, might still deliver good results when cooked in the first recipe above).

Another easy cherry tomato pasta recipe:

Halve 150g-250g of cherry tomatoes per person. Place cut side up in an oven proof tray large enough to contain them all snuggly together with 4 garlic cloves per person. Drizzle with olive oil and sprinkle with a pinch of chilli flakes, a good grind or pepper and a pinch of salt. Roast in pre-heated oven at 200°C for 25 minutes (until garlic is soft and golden). Cook the pasta, drain it and return to the pot and add the cooked tomatoes and garlic and toss. In an ideal world you would also have some torn fresh basil leaves to scatter over the pasta just before serving.

Seems to be this idea floating around that if you grow it, it'll automatically be great

Now I never said 'automatically' ;).

Luckily have some very good friends and local producers who put the effort in. I have the idle thumbs of death when it comes to growing, so I rely on green-fingered wizards to raise the goods. Supermarket veg is shit tho. Even my grandad said so, and I agree with him as any one of his (say) tomatoes or onions had 10x the flavour of the ubiquitous plastic-wrapped pale stuff. We all did forget what good produce tasted like. I bought some parsnips the other month from mozzers, and roasted them. They were like tasteless foam. Then got some from a little greengrocers in Llangollen and they were big bad-ass dirty weighty buggers that impressed all the way to my end 🙂

Of course they're more convenient. In every way, from buying the separate ingredients, to preparing those ingredients, finding out what to do with them then doing it. Compared with opening

It's marginal IMO.

The time it takes to heat a pre made sauce, I can prep enough ingredients for 5 or 6 batches of sugo for the freezer, I can flavour it the way I want it too.

I'm not gonna argue about it tbh, I've cooked this way for years and quite enjoy it, but am aware that some folks [s]don't have time[/s] are pretty lazy, and thats up to them.

YMMV.

I've made sauce from scratch before. And done it fairly well. And it is significantly more work. Of course it's easy to defrost it from the freezer but you've only got a sauce base, so you have to have everything else.

A significant amount of effort when cooking from scratch is managing the ingredients, buying what you need, not too much, and using it up before it goes off. That takes organisation. I just don't want to put that much mental effort into something I don't really want to do. I can leave a jar of sauce in a cupboard and meat in the freezer as long as I like until one day I need something quickly, haven't got out to the supermarket and the jar's there.

I could spent a chunk of an afternoon making a batch of tomato sauce but why bother when LG is as good or better? The LG recipe is created by a chef, after all*. I am not a chef.

The time it takes to heat a pre made sauce, I can prep enough ingredients for 5 or 6 batches of sugo for the freezer,

Whilst my sauce is heating, I am cleaning up, unpacking or packing the dishwasher, cleaning up kids detritus, cooking pasta, emptying the bins etc etc. Cooking from scratch takes effort, I have to be actually cooking.

* not LG himself obvs, but still a professional chef working for whatever company makes them.

I could spent a chunk of an afternoon making a batch of tomato sauce

You're doing it wrong. 😀 I agree with Nobeer, its marginal. You can make it whilst cooking the pasta. Agree its perhaps a dish or two more to put in and remove from the dishwasher though.

Puttanesca linked above is the shizznit. A similar one , Baked white fish in Tomato sauce is damn good. Chopped basil stalks, sliced clove of garlic in oil. 2 cans of plum tomatoes and a pinch of dried chilli. Reduce. Salt and pepper , dash of red wine vinegar. In with some white fish fillets, chopped black / kalamata olives and capers on the top and in the oven for 10 mins. Fresh basil to finish, serve with pasta or steamed potatoes, green beans on the side ( with a squeeze of lemon) or a salad. Gold

I dont really have room in the freezer for batch cooking and storing most of this stuff. To give you an idea of the size of our kitchen, if I wanted to take a cook book in the cook book would have to go on top of the oven so that i can chop etc, if I then needed to use the oven top the cookbook would have to go where the food is now. Our freezer is just a small under counter one, freezer, then cooker, the fridge, sink...... thats it. The room in the small under counter freezer is more important to use up with meats and protein really.

Had a dramatic prep fail this evening, hadn't even defrosted the burgers!!!! Had to opt for a pasta bake but instead of eating half and garlic bread I went for a quarter with a side salad and garlic bread. Will have leftover pasta with more salad for lunch tomorrow. Maybe a single slice of multi seed bread.

As I said Molly, I'm not arguing, you do what suits you.

I agree with earlier posts though, no jarred sauce is ever as good as home made. Yes it takes effort, but I enjoy cooking, others don't, I see food as a pleasure, not just fuel. If I didn't, I'd eat processed shite from asda, or even worse, that huel bunkum.

I'm not arguing

I'm not, I don't really care what others do, suit yourself, just giving the op some advice.

😆

GolfChick, the only person who gets to decide for you which is better - a jar of sauce or a home made sauce - is you, and the answer will depend on your taste preferences and on what is most practical for you, and the same is true for the rest of us: everbody's taste and personal circumstances are particular to them.

I agree with molgrips that the good quality jarred sauces are likely to be comparable to the home made sauces many of us will make, and the main advantage of home made is likely to be cost and/or the ability to tweak the recipe to personal preference.

The trick with all processed foodstuffs is to identify the good stuff. Industrial cooking technology and economies/efficiencies of scale will enable commercial food manufacturers to make some things as well or better than at home. What I want to avoid are those products where the 'food scientists' have cut corners and costs in the process and/or quality of ingredients, so like welshfarmer I will look for an ingredients list that is the same or very similar to what would be used at home.

I've not tried the LLoyd Grossman sauces, but I found the [url= https://www.m-s.gr/product/olive-tomato-sauce-2/ ]M&S version of puttanesca[/url] to be absolutely vile. I suspect the reason might be that the olives need to be added at the end of the cooking, and M&S (or rather its supplier) is putting the olives in with all the other ingredients in the cooking vessel. In contrast I found the cheaper [url= https://www.m-s.gr/product/red-pesto-3/ ]M&S Red Pesto[/url] to be quite OK (I guess it might be even be possible to turn that or a similar plainer jarred tomato sauce into something like puttanesca by adding anchovies or anchovy paste, capers and olives). There's no harm in trying different products and experimenting.

GolfChick, I note what you say about limited freezer space. A standard 400g tin of plum tomatoes will typically produce 4 servings of most pasta sauces, so if there are two of you, there would be two servings left over. FYI sauces like puttanesca can be stored in the fridge for 3 days. Another option would be to use [url= https://www.google.co.uk/search?source=hp&ei=p3NeWtqcJIrbgAaOhoWgAg&q=lakeland+soup+and+sauce+bags&oq=lakeland+soup&gs_l=psy-ab.1.7.0l10.1103.7467.0.11499.13.8.0.3.3.0.202.1001.1j6j1.8.0....0...1c.1.64.psy-ab..2.11.1063...0i131k1j0i131i46k1j46i131k1.0.Mjx71Lw9tx8 ]Lakeland soup and sauce freezer bags[/url] to minimise the space they would take in the freezer.

Aye, pesto definitely an exception, I prefer shop bought stuff!.

Well I’ve spent the last 5 minutes looking up what chia seeds are and whether I should start to incorporate them into my overnight oats recipes!? What on earth has become of me!

A smoothie is quick and easy for breakfast: A small banana, some blueberries (or whatever takes your fancy), some oats and as much spinach, kale or salad as you can stuff in the blender (trust me on this one) with milk or water with greek yoghurt.
It should keep you going until lunch or beyond . no need to spend a fortune on a blender; I have used a £20 Kenwood job every day for the last three years and it's still going strong.

Roasting veg transforms the taste; Roasted carrots, snips, squash, sprouts, shallots, garlic, peppers and Jerusalem Artichokes really are foods of the gods!
Eat that lot and you will fart like a Rhino, but your guts will get healthier.

If you want to “tart up” your oats ([i]s****...s****...fnarr-fnarr)[/i] toast some almonds then chop and add to your oats, if you wish to add a bit of sweetness then a chopped medjool date (chewy caramel goodness) will turn a bland dish into something rather nice

Preheat oven to 350°F (180°C).
Spread almonds in a single layer on cookie sheet.
Bake for 3-4 minutes.
Check almonds, shake pan to stir almonds.
Check every minute
Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer

A smoothie is quick and easy for breakfast

Watch the sugar though. Fruit is sugary. And kale.. well, that takes balls frankly.

I agree with earlier posts though, no jarred sauce is ever as good as home made.

Depends who's making it 🙂

Yes it takes effort, but I enjoy cooking, others don't

Well that's the crux of it isn't it. Like most of these things - it's not a chore if you like it. I do like cooking, but only when I am in the mood to do it. And I'm often not.

Re homemade vs jars - I sometimes like to make pasta with fresh tomatoes. No idea if this is authentic or not but I once had it in a restaurant and it was nice, and I recreated it. Tastes fresh and tomatoey which of course you can't get from a jar.

But we digress from helping the OP somewhat...!

I sometimes like to make pasta with fresh tomatoes. No idea if this is authentic or not but I once had it in a restaurant and it was nice, and I recreated it. Tastes fresh and tomatoey which of course you can't get from a jar.

Totally authentic. I've lost count of the times when I've read a recipe by the 'big hitters' of italian cookery books where they suggest using fresh tomatoes instead for some pasta recipes or pizza, rather than tinned, but it's always subject to the proviso that they are very, very good fresh tomatoes, which sadly I'm not sure it's possible to buy easily in the UK from any of the supermarkets even in the height of summer - maybe the answer is growing your own. I did read that Giorgio Locatelli flies in the [url= https://www.finedininglovers.com/stories/pachino-tomatoes/ ]pachino tomatoes[/url] for his restaurant from Sciliy.

Watch the sugar though. Fruit is sugary. And kale.. well, that takes balls frankly.

Welsh farmer :

It may be odd but it is a starting point if someone really wants to eat more healthily. Lecithin may be available in Holland and Barret but would you recognise it as a cooking ingredient? And why use a synthesised product which is essentially nothing more than egg yolk, when egg yolks are readily available?

As for sugar, I would agree, although most sugar-rich foods these days have had the sugar content replaced by glucose syrup anyway. Part 2 of my healthy eating plan would be to not buy anything containing sugar (or at least containing a significant amount??). But then it is up to the individual how far your take any of this.

BTW I cannot give up my baked beans despite them containing sugar and modified maize starch

What makes you think lecithin is synthesised? Is it not just “purified” from whatever raw ingredient they have used? I’ve actually got some as a weird cooking ingredient (along with xanthun gum - but I accept it’s not a normal home cook ingredient) but it’s usually added as an emulsifier to stabilise stuff so sauces etc don’t split when the jar is on the shelf. You don’t need it when you make to order but it’s doesnt follow that it is inherently unhealthy. You could use egg yolks instead for some applications but then some folk are allergic to egg or prefer not to eat egg...

The issue with excluding sugar is as you say it really depends whether it’s a tea spoon in a big jar of something or three heaped table spoons in a small tub - but even then it might not matter if you only have a teaspoon of that as a garnish/condiment/dressing...

My point was your rigid rules (which even you don’t follow) aren’t a recipe for healthiness although they might be for believing you are being healthier.

Just a quick idea as this is now a 3 page nutrition exam how about moving the specific and technical stuff off into a seperate thread on the relative benefits of cooking your Kebab with rarified elephant leg 😉

Kebab with rarified elephant leg

Indian or African elephant?

A smoothie is quick and easy for breakfast: A small banana, some blueberries (or whatever takes your fancy), some oats and as much spinach, kale or salad as you can stuff in the blender (trust me on this one) with milk or water with greek yoghurt.

+1 sounds good.

I make a simple and quick booster smoothie from kale and ginger. It's refreshing but worth refrigerating as the high juice content makes it more suitable for shots.

1 x Banana
1/4 inch fresh ginger
Stuff blender with prepared kale
Add about half a pint of apple juice
Blend
Add more juice until right consistency.

I'm almost tempted to take a photo of the size of our kitchen just so everyone can appreciate just how small it is. I sorted through the cupboards last night to get rid of out of date stuff I've not used in ages and I still can't fit a blender in there no chance!

I bought some carrots on Monday actually with the thought of trying roasting them along with the sweet potatoes. I've tried them roasted before and they were super nice but it's just making the effort to do them.

Farting like a rhino is not a good idea for me so I may resist that one though! Somafunk how long will those roasted almonds last then? Could they be sort of jarred and used over a week or two say for example? Just the idea of overnight oats is ease, so I don't fancy having to do that each evening I fancy them! Going to be a bit of vareity tomorrow and I'm going to have a piece of multigrain toast with a boiled egg.

Sauce and freezer bags may be a good option actually, we have a small freezer tray in the fridge that i could maybe slot some into.

Once the complicated posts come, discussing the ethics of this and that I just move on to the next post because they completely put me off the idea of trying this whole healthy kick. Get bogged down in too much debate etc.

I bought some carrots on Monday actually with the thought of trying roasting them along with the sweet potatoes. I've tried them roasted before and they were super nice but it's just making the effort to do them

Roasting carrots is an effort ?

It can seem like it if you aren't used to it, but like so many 15 minute recipes and so on, you have to do it first to see that really it isn't.

But to make it easier, albeit more expensive, most supermarkets do prepped veg now, carrots, butternut squash, whatever. Get some of that, spray of oil (get a pump sprayer from eg: lakeland, then you can cover the veg with much less than drizzling) and slam in the oven for 30 mins. You don't have to stand and watch it BTW, it's 2 mins prep assuming you buy prepared stuff, 2 mins to give it a jiggle midway so it colours evenly and then 30s to turf it out onto plates.

http://www.lakeland.co.uk/70289/Misto-Oil-Sprayer?gclid=CjwKCAiAhfzSBRBTEiwAN-ysWLdf9Vyl-6UxoIOq-d-6dMvSCAUxcbKQpyD3Rv4HAKPS3iLBXD0cHxoCALMQAvD_BwE&src=gfeed&s_kwcid=AL!49!3!105382816109!!!g!54908606990!&ef_id=VGS1FgAAADr89y3e:20180117092818:s

Piece of salmon each in the same oven at the midway point, perfect.

Cooking doesn't always mean standing over a pot, and if that doesn't excite you seek out specifically oven and potroast stuff that takes a bit of prep and then mainly doing other stuff while it cooks.

Once the complicated posts come, discussing the ethics of this and that I just move on to the next post because they completely put me off the idea of trying this whole healthy kick. Get bogged down in too much debate etc.

Aye, you soon get to know the nutritional gods, and avoid them.

so I don't fancy having to do that each evening I fancy them!

This is the crux of it for you tbh, once you start doing it nightly, it becomes part of a routine and you just do it. I don't fancy making dinner/kids lunches/loading dishwasher every night, but it's something that needs done....

There's the old story that if you stop watching one soap opera a night, you could write a novel ever 3 months or something like that. Alternatively, in half an hour you can prepare a ridiculous amount of healthy foods.

I think as well your tastes start to change, you begin to recognise what is 'good' and that its worth the effort. It doesn't have to be all the time, you can change to healthier food 2, 3 days a week, but before you know it i'm certain you'll look at your old diet and be amazed at what you used to enjoy. Good luck golfchick!

I remind you of my post earlier - look at Annabel Karmel recipes - aimed at children so simple flavours for fussy eaters. And they are all (generally) very easy to prepare as they are aimed at busy parents.

I tried the carbonara recipe of hers on my kids at the weekend at it was lovely (apart from one of the kids being determined to believe she 'doesn't like bacon' despite liking ham and gammon). But the flavour was spot on (and just a handful of ingredients needed).

[url= https://www.annabelkarmel.com/recipes/spaghetti-carbonara/ ]Spaghetti carbonara by Annabel Karmel[/url]

I just used ordinary bacon and I don't see why you couldn't use ham or even chicken (but I would season more if using chicken as it doesn't have the saltiness of bacon).

looks good, although I'm not sure that's healthier 😀

I agree with earlier posts though, no jarred sauce is ever as good as home made

Some of my attempts would convince you otherwise.

although I'm not sure that's healthier

yep agree totally johndoh, just yanking ya chain

Well not so much effort, more not procrastinating really. It's tricky to get home from a day of work, walk the dog for hour and half, then turbo for another hour, shower and then not want it as simple as turn oven on, open door, put in, sit down, eat!

May help if the boyfriend was inclined at all to help with this but nope that is asking a bit too much. So last night I had the side salad etc and he just had a bowl of pasta. I asked if he was sitting at the tablet and nope he sat on the sofa while I sat at the table.

walk the dog for hour and half, then turbo for another hour,

There really is a whole word's worth of ideas for cooking out there – you just need to start experimenting a bit. Fair enough it might not always work at first but when it does, it's really satisfying.

this sort of thing then

https://www.bbcgoodfood.com/recipes/2875673/potroast-beef-with-french-onion-gravy

15 mins prep and then 2 hours in the oven

May help if the boyfriend was inclined at all to help with this but nope that is asking a bit too much. So last night I had the side salad etc and he just had a bowl of pasta. I asked if he was sitting at the tablet and nope he sat on the sofa while I sat at the table.

Tell him to pull his bloody finger out

but it's just making the effort to do them.

eh?
Cut the veg ( spuds, sweeet spuds, squash, snips and carrots etc) into 2" chunks along with a few shallots and a couple of garlic bulbs, chuck it in a roasting tin, with some meat if you must, splash with rape seed oil, salt and pepper and chuck in the oven for an hour and a half at 150C.
That will take you 5 minutes. You won't even need to wash the pan. just scrape the yummy burnt bits off and wipe with a kleenex ready for next time.

May help if the boyfriend was inclined at all to help with this but nope that is asking a bit too much. So last night I had the side salad etc and he just had a bowl of pasta. I asked if he was sitting at the tablet and nope he sat on the sofa while I sat at the table.

Aha! A stealth relationship counselling thread! Bin the lazy bastard!

[I]somafunk - Member
Tell him to pull his bloody finger out
[/I]

Nooooo! Think of the mess!

Sounds like you both have a very dodgy relationship with food, especially if roasting carrots is an effort (EDIT: Now i understand, apologies ignore the above!)

Tell the other half to get off his rear and help, cooking shouldn't be a chore at all, it can and should be fun 🙂

A few thoughts:

- For me it's not about healthy food, but rather good food which tastes great. Knowing that what I am going to eat will taste really nice (to me), is what motivates me to put even the most basic effort in when required to make something (as opposed to always using something pre-prepared in a packet or a jar).

- Many pasta sauce recipes can be cooked in little more - or even less - time than it takes to cook the pasta. This is an advantage of [i]not[/i] batch cooking something like a tomato sauce, since the quantity of tomatoes in a serving for one or two will cook much more quickly than a large batch which may require half an hour or more to reduce. This means if you have a reasonable repertoire of pasta dishes and store cupboard ingredients, that you can be very spontaneous and decide at the last minute what to have that evening (including deciding some evenings that you can't be bothered and getting out a frozen pizza).

- I recommended the Diana Henry books 'Cook Simple' and 'Simple' above. She wrote these because when she had a baby and then young children, she found that she just did not have much time to spend preparing and cooking. I've only tried a few of the recipes, but I think she strikes a good balance between quick/easy to make and very nice. Lunch today for me will be [url= http://nationalpost.com/life/food/spicy-cheap-and-easy-huevos-rotos-is-what-you-want-in-mid-week-fare ]huevos rotos[/url], which is basically just potatoes and an egg or two. If you google you should be able to find other of her recipes from those books, e.g. [url= http://www.telegraph.co.uk/food-and-drink/recipes/linguine-with-walnuts-and-anchovies/ ]linguine all'amalfitana[/url].

May help if the boyfriend was inclined at all to help with this but nope that is asking a bit too much. So last night I had the side salad etc and he just had a bowl of pasta. I asked if he was sitting at the tablet and nope he sat on the sofa while I sat at the table.

You've just decided to take up a new hobby and you are a bit obsessed with it (like many of us are when we get into anything new, whether it be a sport, a hobby or anything else). Although eating more healthily will benefit him as well, you cannot expect him to be as interested in the subject and as enthusiastic as you. Sometimes people who talk about healthy eating can be very tedious, and some of the food writers can be the worst. Hugh Fearnley-Whittingstall's 'Veg Every Day!' for example has a marked evangelical, proselytising 'worthy' tone, and it's counter-productive. If someone were to try to make me eat healthily, I would not simply fall in line, and eventually would react against it and instead have a ready meal, chips or a take-away just to be contrary.

You catch more flies with honey than vinegar, so think - and especially talk - less about eating healthily, and more about eating really nice food. Food and drink are something to be enjoyed, not agonised over or the source of domestic friction, and eating [i]together[/i] and [i]at the table[/i] should be a relaxed, leisurely and [i]pleasurable[/i] ritual. Have a glass of wine with the meal, and a starter (it doesn't need to be anything fancy - some nuts [salted even!] or some olives etc. One of Diana Henry's suggested starters is simply some fresh french radishes: eat spread with a bit of unsalted butter, a pinch of sea salt and a piece of baguette), and have a dessert or something to finish like a piece of fruit or some cheese and biscuits. All this will help to make eating good food at the table a pleasurable ritual.

And to state the obvious: no TV, tablets or phones at the table.

I don't mind either way if he gets onboard or not really, he doesn't cycle at all and I manage to keep that going independently. He's a champion snacker and only he will reaise his waist line is getting bigger and bigger haha!

Again I know its not difficult but its procrastination!!! I'm aware and that's part of the thing I'm trying to change 😉 See don't forget I also then need to go and buy a roasting tin and find somewhere to store it when not in use, dont make me take photos of the already full cupboards too! Maybe my job for tonight while it's cooking is to go through the pans etc to see if we can slim down and check what we definitely have.

Tactic for tonight is I'm going to prepare the sweet potatos so that OH can have the oven on and those in while I'm finishing off on the turbo then once I'm out the shower I'll take over finishing off the rest. I dunno how people with kids cope with all this juggling!

Keep the roasting tin in the oven

dont make me take photos of the already full cupboards too!

Go on... Dare you!
How many cupboards do you have?

find somewhere to store it when not in use,

And it isn't 'juggling' - there is no reason to panic about this stuff. Have a go, get yourself some new staples (ie, ones you like and are easy to do) then expand your repertoire little by little.

We have kids, both my wife and I work full time, we go to the gym/pilates/classes etc, my wife volunteers, we ferry kids around etc but only very rarely do we do convenience food (my wife has a soft spot for pizzas) so she sometimes has a frozen one if I am batch cooking something else for myself (like a really hot curry). However we normally make pizzas from scratch too.

If you are storing pans in cupboards, I would suggest you consider whether you could install a wall or ceiling mounted rack made by the likes of [url= https://www.google.co.uk/search?q=hahn+pan+rack&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi5__Tijt_YAhXlL8AKHTy4D9EQ_AUICygC&biw=1366&bih=652 ]Hahn[/url] or [url= https://www.google.co.uk/search?biw=1366&bih=617&tbm=isch&sa=1&ei=M1FfWvzZKofEgAbOk4OABA&q=masterclass+pan+rack&oq=masterclass+pan+rack&gs_l=psy-ab.3...285915.288207.0.289068.11.11.0.0.0.0.292.1218.4j5j1.10.0....0...1c.1.64.psy-ab..2.0.0....0.1Bxs_HFkQUs ]Masterclass[/url]. Being able to reach up and grab the pan you need is much better than having to rummage around in a cupboard, and with extra hooks you can hang other things from the rack like utensils, colander, grater etc., all of which will free up valuable space in your cupboards.

As for juggling, the more you do it, the more efficient and quicker you will find yourself becoming, including how you organise things in your kitchen. It will also include making your own choices about short cuts, e.g. the recipe says finely chop half an onion - you decide you are going to use frozen chopped onions instead.

OP here's a great resource, they do a fantastic job of helping others learn about cooking and planning meals from economical and healthy ingredients

http://www.youcancook.org.uk/news/category/you-can-cook-recipes/

Thats it, standby for pictures of the kitchen and cupboard selection later so that everyone can appreciate it. When the house was chosen by my OH the priority was it had a garage. He only ever cooks an oven pizza or pasta and sauce, he's branched out since I've been with him and now can master a pasta bake!

The oven! If you are not cooking in the oven then the things that you use in the oven can be stored there! I have even been known to store beer in an oven when running out of space.

If you do start storing stuff in the oven, make sure they are the things you can use in the oven! At some point you [b]will[/b] switch it on without checking first!

Caught my MiL storing plastic stuff in my oven, fortunately noticed in time...

May help if the boyfriend was inclined at all to help with this but nope that is asking a bit too much.

Just start cooking only for yourself.

At some point you will switch it on without checking first!

true - I'd put a load of pizza dough balls in there out of the way to prove for some Uuni pizzas we were making later on that day for my daughter's party.

Wife decided to roast a chicken that needed using up, and turned the oven on.

We had an unexpected batch of supersized dough balls, and had to switch suddenly to flammkuechen base.

Pics of the kitchen! We want pics

Please don't be demoralised by the notion that your kitchen is too small, you don't need a large kitchen or acres of worktop space to prepare and cook meals for yourself from scratch - this is my tiny kitchen and all the food preparation i do is carried out in that small area to the right of my cooker whilst my ingredients are usually laid out to the left but you do need to be organised and have everything to hand beforehand. I figure you are probably a bit demoralised by viewing the immaculate huge kitchens as shown in TV cookery programs (and from some of the kitchens as posted by fellow STW'rs) - i know i am and whilst i'd love a huge kitchen i doubt the quality of my cooking would improve very much. Remember - size ain't everything 😉

It will take you a good while to organise yourself but persevere with it and before too long you'll be experimenting with how to chop/prepare veg/meat etc so it all cooks together in the same time.

Practice...practice...practice, then practice some more - one of the greatest achievements (and a nice ego boost) is preparing a meal for those you care about and clearing up spotless plates afterwards 😉

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I reckon you've actually got a bigger kitchen than us, you have a fair few appliances on the side and sauce bottles etc. which if you moved off would giv eyou mroe room. I carried on busy int he kitchen etc until 9:15pm last night redoing all the cupboard shelf height so that I could stand up a big tub of flapjack oats and get squash inside a cupboard to clear off counter space. Impressed myself with a wave of genius and hooking pan lids on the back of the pan cupboard 😆

It's actually quite good having this thread and writing down what i plan to have each day, almsot like a confessional! This morning was overnight oats again, one less tablet wahoo then off to the hospital for 5 vials of blood!! Lunch is a ham salad sandwich on multigrain bread. Tea tonight because I don't finish til 7pm is just going to be two rounds of multigrain toast with a boiled egg on each and then I'll jump on the turbo again.

I'm planning tomorrow on making the leek and bacon pasta for tea so that'll my first ever experience of cooking leeks... what can go wrong!

I'm also planning on cooking up a batch of flapjacks with mixed fruit as I've done before but I know it has a lot of golden syrup and butter in it so I'm wondering whether there's a better option. I generally just use them as cycling snacks so it's not like I'd be consuming it on a normal day.

Also the spray oil, do you have to buy the ready packaged bottles or can you fill it yourself from a normal bottle of virgin olive oil?

Bought some onions and garlics yesterday for future concoctions and a few people have been telling me to think about getting a hand blender so that i can make some soups up.

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well organised! ditch the big biscuit tin, loads of space for a fruit bowl there!

Loving those pan handles on doors, such a good idea!

Think you have more cupboards than we do in our kitchen, same amount of workspace. We have one cupboard dedicated to the Mrs' baking stuff and another one for baby stuff.

Just cleared out the old larder of our boiler (moved into the coalhouse) so we can use it for all the pans we have. Didnt free up as much space as i though >.<

Edit - cook the leaks with the bacon for awesome tasting leeks, or just fry them with a small amount of butter over a low heat, treat them kinda like onions in terms of cooking them. That's how i do them anyway 🙂

I'm planning tomorrow on making the leek and bacon pasta for tea so that'll my first ever experience of cooking leeks... what can go wrong!

If you're frying them, keep the heat low and take it slowly, it's very easy to end up with black bits otherwise. (This is generally good advice for all aliums). If you've got a steamer that's a great way to prepare them too.

I'm also planning on cooking up a batch of flapjacks with mixed fruit as I've done before but I know it has a lot of golden syrup and butter in it so I'm wondering whether there's a better option. I generally just use them as cycling snacks so it's not like I'd be consuming it on a normal day.

Also the spray oil, do you have to buy the ready packaged bottles or can you fill it yourself from a normal bottle of virgin olive oil?

Your kitchen isn't any smaller than mine. Don't let that hold you back from cooking anything.

my first ever experience of cooking leeks... what can go wrong!

You need to move the veg away from the radiator though – they won't last long there.

And avoid buying bagged multiple items - you are short of space and it will take you an age to get through that much garlic if you are just starting out with your cooking. A good alternative to fresh garlic are the jars of minced garlic[url= https://www.tesco.com/groceries/en-GB/products/267144432 ] such as Nishaan [/url].

organic raw agave syrup instead of treacle. sweeter than treacle so you use less too. its perfect in flapjacks- you cook it at lower temp though.

The jury is out on whether agave is actually better for you but its lower GI.

leeks are gorgeous. we have ours often wok fried in a little sesame oil with a piece of salmon on top

Never really properly cooked onions before either..... I think I've seen mum do them to go on her burgers before though haha! 😆

'Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.' I'm guessing a sort of medium heat and once they're kind of soft then they're done! I'm sure they'll be nice in the pasta but not sure I fancy tasting one just to see if its done 😆

The veg trolley is in the garage and that radiator isn't turned on ever. Previous owners were going to convert the garage into an extension with a kitchen so they had it installed.

I read a few recipes and it said a clove of garlic which I've assumed is a full garlic so I figured I'd use them up.... they'll last a while at least!

Leeks are best oven-cooked in butter and a little salt.

I read a few recipes and it said a clove of garlic which I've assumed is a full garlic so I figured I'd use them up.... they'll last a while at least!

That would put you off garlic for life!

I'm guessing lower GI is a good thing? I know it's glycaemic index.

I read a few recipes and it said a clove of garlic which I've assumed is a full garlic so I figured I'd use them up.... they'll last a while at least!

I made that mistake once. As a kid I never tasted garlic as it was verboten in the house. Decided to treat and impress GF one day by cooking gazpacho soup. Book recipe called for '5 cloves of garlic'. I too thought a 'clove' was the whole 'bulb'. I bought 5 bulbs and minced the lot. The soup was quite as expensive as it was inedible 😳

Yes, usually. GI is a measure of how quickly the carbs in something are absorbed. Low is better cos it trickle feeds your body nice and steadily, high is worse* because it slams your bloodstream with loads of glucose, meaning your pancreas has to work hard and dump a load of insulin into your blood which means all the glucose gets absorbed into your muscles OR if they are already full, made into fat. Then the insulin hangs around a little too long, too much glucose is absored, your blood glucose get a bit low and you get hungry.

This is why you hear people saying they can go all morning without breakfast comfortably, but if they eat something they are starving by 10am. And if you eat loads of high GI food all the time, your cells become tolerant to insulin (like you do with alcohol or caffeine) and your pancreas needs to produce more, which makes the cells more tolerant, and you end up with insulin resistance, and your pancreas has to produce so much that it gets knackered and you end up type 2 diabetic.

BUT

The GI is a measure of purely how fast carbs are absorbed. So some things (like parsnips) have a high GI because they would make your blood sugar go up; but because they have very little carbs a normal serving actually has a small amount of carbs in it. So even if they are absorbed quickly they don't have a big effect on blood sugar and insulin. So a better measure of the impact a food has on you is called Glycemic Load or GL which measures the effect a normal portion has on your blood glucose.

Broadly GL and GI correlate, but not always. Some things have a higher GL because you tend to eat more of them - potatoes for example go down really well and traditionally we get big portions of them, which makes the GL high. Likewise pasta has a relatively low GI for a starchy food but a higher GL because you tend to get served a plateful. GL is a better measure.

* unless you are exercising for a long time at higher intensity, because you've used up your muscle carb stores and need them replaced asap with minimum effort from your gut. Hence sports drinks etc for racers.

'Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.' I'm guessing a sort of medium heat and once they're kind of soft then they're done! I'm sure they'll be nice in the pasta but not sure I fancy tasting one just to see if its done

That sounds a poor recipe, you'll end up with horrible watery, soft bacon. Cook bacon on a high heat first, then turn down and do the leeks as it says. Much more flavour off the bacon caramelising too.

That sounds a poor recipe, you'll end up with horrible watery, soft bacon.

first ever experience of cooking leeks... what can go wrong!

you could fail to wash them properly - peel of the outsides and then wash in a sink of water. Then cut up and wash them again. Dirt and grit seems to get inside the layers and spoils the eating experience..... and while a bit of mineral is good for you, you can't 'overwash' leeks IME.

+1 to getting high quality bacon, worth the extra and where you aren't paying for all the water content in cheap stuff I'm not even sure that on cooked weight it's actually any cheaper. But if you do get cheap stuff, precook in the microwave and then drain onto kitchen paper and get shot of the horrible white scummy salt water.

GolfChick, that's not a small kitchen. From your description I was expecting to see a galley kitchen of the size in many boats. Your kitchen looks ideally sized in many respects: everything is conveniently within reach. If you read articles on designing kitchen layouts, they always emphasise the importance of the [url= https://en.wikipedia.org/wiki/Kitchen_work_triangle ]work triangle[/url], which should be kept small. Your kitchen is much more efficiently and better laid out than mine (and cleaner and tidier).

The pan lid storage on the cupboard door is a good idea, but I would be worried that the lids could too easily come off the screws from which they are hanging, and break the glass lids. In fact those screws on the door were probably used to fit a door pan lid holder like [url= https://www.amazon.co.uk/s/ref=nb_sb_ss_i_2_14?url=search-alias%3Dkitchen&field-keywords=door+pan+lid+holder&sprefix=pan+lid+holder%2Ckitchen%2C208&crid=3VZZHOX54TROV ]these[/url] which would be much more secure. If you have room for a ceiling or wall mounted pan rack, you can often store the lids of the pans by sliding the handle of the lid over the handle of the pan (providing the lid has a handle, not a knob, and subject to the shape/width/depth of the two handles), like this:

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In my kitchen I have installed [url= https://www.amazon.co.uk/MasterClass-Wooden-Kitchen-Shelf-Stainless/dp/B000J3EFY0/ref=sr_1_9?ie=UTF8&qid=1516278272&sr=8-9&keywords=wall+mounted+pot+rack ]this pan rack[/url] immediately in front of the window: the window reveal makes it possible to hang large frying pans which would touch the wall if the rack were mounted on a blank wall, and the pans are low enough for 5'10" me to reach (I don't use the shelf above) and don't significantly obscure the window.

Good luck with your leek and bacon pasta. I would cook the bacon first in a little oil, remove the bacon when crisp and set aside, and then soften and cook the leeks in the oil and bacon fat (for more flavour), i.e. in the same way that another BBC Goodfood recipe says to do for [url= https://www.bbcgoodfood.com/recipes/827639/leek-and-bacon-risotto ]leek and bacon risotto[/url]. If there were any brown or burnt bits stuck to the bottom of the pan, I would remove the leeks when cooked and 'deglaze' the pan with a splash of white wine and knock off the burnt bits (a.k.a. fond) with a wooden spoon (don't remove them: they're the most flavoursome bits). This also makes cleaning the pan afterwards much easier. Once the alcohol has boiled off, add back in your leeks and bacon, and then add the cheese.

Thanks for those suggestions, I may start doing the leeks and then just see what happens with the liquid amounts and whether most of the water cooks off. Want to stick to the recipe as much as possible before then going adventurous. Part of my proble, with recipes is that I stick to it for fear of having to bin the whole lot. I think if I stick to it first I can atleast then modify it a little as I go on. Just wondering what I should have along side the baocn and leek pasta rather than just a whole plate of pasta. Is the bacon in the recipe enough protein in take, maybe I should do something to go along with it. Is there a pretty good home made garlic bread maybe...

golfchick why not use MyFitnessPal app? As long as you tap in what you are eating into the diary it automatically shows you how much protein, carb , sugar etc you've eaten in a given period. It's v easy to use.

Funnily enough am just going back to it today after a long hiatus - and Xmas/NY eating habits need breaking 😳

The MFP diary really does help me monitor what I eat, which also helps me plan meals. It's not an exact science but a handy guide.

For ease of prep and protein I make a lot of simple dark green lentil dishes along with rice. ie

http://ameliafreer.com/puy-lentil-stew

Make batches and freeze then microwave as required. Simple.

Is there a pretty good home made garlic bread maybe...

madness johndoh I tell thee. chopped garlic, butter, mash it. slice a baguette (not all the way though) stuff the butter in (about a teaspoon in each bit), wrap in foil bung in oven 200c 15 mins. piece of the proverbial . you can get fancier with an oil7butter mix, parsley, grated parmesan , removing foil at the end for browning etc but butter plus garlic plus bread =win

hope the leeks go well

howsyourdad1 - beat me to it! It's about the easiest thing you can possibly cook!

Want to stick to the recipe as much as possible before then going adventurous. Part of my proble, with recipes is that I stick to it for fear of having to bin the whole lot.

This is definitely a good idea, nothing wrong with it. When you get more confident you can start modifying them. Be aware that sometimes recipes are wrong - if you're using recipes off the internet make sure you read the comments, a lot of the time you'll find people complaining it was too watery / salty / flavourless / whatever, so even if your meal didn't turn out great it might not be your fault!

madness johndoh I tell thee. chopped garlic, butter, mash it. slice a baguette (not all the way though) stuff the butter in (about a teaspoon in each bit), wrap in foil bung in oven 200c 15 mins.

yeah, but you've still got to buy the baguette.

Pizza base is dead easy* and there's great satisfaction in making your own bread, then cover that with your garlic butter mix and bake on a tray in the oven. Cheese and caramelised onion marmalade even better, although you will be susceptible to vampires.

* 250g white flour, 150g water at 37C (give or take), splash of olive oil, pinch of salt, 4g dried baker's yeast.

You get the water at the right temp by mixing 100ml tap water with 50ml fresh boiled. Add in the yeast and stir and then leave for 15 mins to hydrate. Then in a big bowl add flour and salt, and then add the water and oil and fold in with a spatula / wooden spoon until it's sort of together and then get it out and knead for a couple of mins until it gets smooth and elastic. Back in the bowl, cover with cling film and then leave all day. Then in the evening knead it back together, split into quarters and allow to rest and rise again. 30 mins or so. Then roll out (or learn to hand stretch, it's not hard) and bake in a hot oven with topping of choice for as long as it takes for the base to crisp up and the topping to colour and bubble.

edit - agree with Johndoh though - baby steps. But making your own pizza is great..... and might entice him into the kitchen too.