Hi, it is Liz here from http://lizditz.typepad.com. I wandered over from your post at Suzette Hadin Elgin's LJ. (Deep curtsy in that direction).
Now onto moist-cooked beef. I like stew, my daughter doesn't, so I make some and freeze it for my lunch. I prefer more soup-like to stew-like preparation, as it is more filling per calorie.
I also prepare it without any added carbs (no potatos, no rice, no grains, no beans). Yes to beef, carrots (and other roots like parsnips and rutabagas, in moderation) and onions (and garlic). I freeze the resultant proto-soupy-stew in containers with a lot of headspace. Then on the day of consumption, I add: the missing carb ingredient, usually some frozen veggies, and a flavoring agent. I put the lid back on and take the (microwaveable) container to work. Yum.
The missing carb ingredient can be leftover rice (or other grains) from the night before, potatoes, noodles -- use your imagination. Trader Joe's has a number of lines of frozen veggies mixes. The flavoring agent(s) --curry pastes, "gourmet garden" brand prepared macerated herbs, some other prepared sauce-type items
If you think of burrito in a bowl, or the salad-bar concept, you get the idea. In fact, it was a burrito joint that gave me the idea. We eat at a great burrito palace in Mountain View, CA (Burrito Real, people, get there and get full) a lot. I was on a calorie- and fat-reduction plan, but didn't want to give up the yummy experience. They have Caldo Pollo most days, so I started messing around with making the Caldo Pollo instead of burrito.
The problem with most add-raw-to-hot soup experiences is the raw or refrigerated ingredients cool the basic broth too much. The nukro wave solves this problem.
There's a Japanese style of group-cooking, shabu shabu, that has some of the same idea.
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branchandroot
beef stew ideas
Date: 2005-05-07 05:43 pm (UTC)Now onto moist-cooked beef. I like stew, my daughter doesn't, so I make some and freeze it for my lunch. I prefer more soup-like to stew-like preparation, as it is more filling per calorie.
I also prepare it without any added carbs (no potatos, no rice, no grains, no beans). Yes to beef, carrots (and other roots like parsnips and rutabagas, in moderation) and onions (and garlic). I freeze the resultant proto-soupy-stew in containers with a lot of headspace. Then on the day of consumption, I add: the missing carb ingredient, usually some frozen veggies, and a flavoring agent. I put the lid back on and take the (microwaveable) container to work. Yum.
The missing carb ingredient can be leftover rice (or other grains) from the night before, potatoes, noodles -- use your imagination. Trader Joe's has a number of lines of frozen veggies mixes. The flavoring agent(s) --curry pastes, "gourmet garden" brand prepared macerated herbs, some other prepared sauce-type items
If you think of burrito in a bowl, or the salad-bar concept, you get the idea. In fact, it was a burrito joint that gave me the idea. We eat at a great burrito palace in Mountain View, CA (Burrito Real, people, get there and get full) a lot. I was on a calorie- and fat-reduction plan, but didn't want to give up the yummy experience. They have Caldo Pollo most days, so I started messing around with making the Caldo Pollo instead of burrito.
The problem with most add-raw-to-hot soup experiences is the raw or refrigerated ingredients cool the basic broth too much. The nukro wave solves this problem.
There's a Japanese style of group-cooking, shabu shabu, that has some of the same idea.