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Still cooking after all these years

post #1 of 10
Thread Starter 
Hi, all. I'm 76 years old and still cooking. I used to love to cook, and I'm still pretty good at it, but I'm sick of it!
It's especially bad because my husband and I are supposed to lose weight and cut back on salt.

Maybe I'll read something here to enthuse me again.
post #2 of 10
Sick of it, why? Maybe making the same things the "healthier" way? Perhaps try new recipes that don't have to be "adjusted" to be healthy and that are just lean and tasty as they are?

Rice and veges, chicken, spices that make things outa this world, just guessing. There are so many delicious things to make that are healthy!! Not boring at all. Potatoes so many ways. Try a different theme? If you guys have a taste for Indian food, there are sooo many vegetarian dishes. Salmon can also be made many different ways. Bagels, flat breads, veges with just the right seasonings, the best black pepper (there really is a lot of difference). Even vinegars can add so much if you know what kind to use. Fresh herbs.
post #3 of 10
Hello Georgeann and welcome to Chef Talk. My mom is in a similar situation (she's 85 and alone), and I've begun to have the sense of "drudgery" that comes with preparing ordinary evening meals, day after day- and I'm only 55! I think you'll gain some zest for cooking again though inspiration you gather here. I know it's improved my meal repertoire and made things more interesting! Andy's suggestions are but the start of your adventure. :D

Besides this forum we have recipes, cookbook reviews, cooking articles and a new photo gallery. You can use the search tool to locate specific threads or posts on topics you desire.

We'll look forward to seeing you here often and hope you enjoy participating in this friendly, global community.

Welcome!
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post #4 of 10

hi georgeanne

nice to meet you , its always good to try new recipes , and hopefully you will become inspired in cooking again . i have loads of recipes so just sing out if you want to try something different
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #5 of 10
Thread Starter 

Yeah, but ...

Neither one of us like garlic or cilantro, and too many new recipes uses one or the other or both.

We live in California, so we have good, fresh fruit and vegetables most of the year, so that's good, but I've grown terribly tired of chopping and slicing. And I'm a messy cook and hate to clean up.
post #6 of 10
There are lots of chopping and slicing tools/machines to make that easier. I don't use any, but I'm sure you can get recommendations here.

Any recipe that calls for garlic or cilantro, you can just leave them out as long as they aren't the main flavor.
post #7 of 10

hi georgeann

Why not make a mission out of trying something from another country once a month/week... If you like it, make a big batch and freeze portions for when you just cant be bothered.
I've recently taken a notion for Lebanese food. They do use a lot of cilantro but flat leaf parsley is an okay sub. Bulgar wheat, cous cous and flat breads make a frequent low fat appearance and they're quick and easy.
Lots of healthy Yogurt, nuts and dried fruit too. Should get the imagination and the juices going.

All the best to you both
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #8 of 10
My Mom's Bean Curry

In the corner of India near Myanmar (Burma) live the Naga people, who I grew up with. This is one of my favorite foods they make. You want to have fresh beans plus dried-type (canned is fine). I like a mixture of bean types, maybe 3 15-oz cans, each a different kind. Kidney beans and garbanzos and butter beans, perhaps. If you like tofu, it also goes really well with this--cube it and add it at the same time as the beans. Make it mild or spicy by excluding or including the cayenne pepper.

2 T veg oil
2 t garam masala or curry powder
1 t turmeric

-->heat the spices in the oil

2-3 yellow onions, chopped

-->fry in the oil 'til browned, stirring often
--> add:

1 lb fresh beans (green, yellow, whatever)
about 5 cups or 3 cans cooked shell-type beans (if canned, rinse well)
1-2 tomatoes, chopped, or sauce
3-5 bay leaves
water to cover beans
(optional, 3-4 chopped cloves garlic, 2 t grated fresh ginger, cayenne pepper to taste)


--> cook 'til the fresh beans are done, salt to taste
--> serve on plain rice--I recommend basmati

This bean curry is just as good 2 days later.

Andy
post #9 of 10
Thread Starter 

chopping & slicing

I've been addicted to kitchen gadgets for at least 50 years, so if it's manual or electric and it chops, slices, stirs, broils, or whirls, I've got it. Or I used to have it and gave it away.

My husband is alarmed at how much I spend on toaster ovens. I had a cheap one that met all our needs, but I forgot I was toasting English muffins and set it on fire. I have a Cuisinart now, and don't care for it.

I think you all might as well give up on me. We have a pretty good sushi restaurant nearby, so that plus Stouffer's will get us by.
post #10 of 10
Hey, don't give up on us. If you can afford to eat at restaurants all the time, that's great. And for frozen entrees, have you tried Michelina's or Lean Cuisine? I think they're more reasonable.
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