It's not that hard to eat better :)

[Guest Robin Winter]

This post is two days late in coming, but I only now just decided to do it.

My wife is sick. I assume flu, since one is going around. Anyway, two nights ago, she asked for vegetable beef soup, you know, the kind from a can. So I went down to the convenience store, but they didn't have it. They had everything else, but not that. What they did have, though, was a lone can of beef stock. I grabbed it.

I figured, what the heck, my wife is worth it, she takes care of me when I'm sick, I don't mind making the effort. And you know what? I realized that it was really no effort at all. Aside from that can of stock, which was really a very small addition since it was a large pot of soup, I did everything from scratch, and it took very little time to do, even considering that I had to thaw the beef first.

The soup was good. Better than good, it was fantastic. Not tooting my own horn here, it's just a fact that homemade trumps processed junk any day of the week. Prep time was maybe 20 minutes, cooking time...maybe 30-40 minutes. I cut everything up real small so it would cook fast. (Tip: For beef - or other red meat - based soups, fry your beef in the pot with a little olive oil along with onions or garlic or both, depending on your tastes. When the meat is cooked, add your spices/herbs and continue to fry until everything starts to stick to the bottom, then deglaze with sherry or red wine (just a few tablespoons). Then add your stock/water and the rest of the vegetables Most if not all of the alcohol will cook off, and it won't make your soup taste of booze, but it will enhance the flavor of the beef and marry it with the rest of the ingredients. For poultry based soups, I would just deglaze with a bit of the stock, but feel free to experiment)

Yes...a canned soup would have been faster, but it wouldn't have been as good, as good for you, it wouldn't have made nearly as much, and it wouldn't have made my wife nearly as happy. And when you do it yourself, you have complete control. You can make sure you don't get fatty parts of meat in it, you can keep that sodium content down, you can use quality ingredients, and best of all, you know who's been handling your food and how well it's been washed first.

Every meal can be like that, if you plan ahead. My favorite program currently on television is Jamie Oliver's Meals in Minutes. He shows you how to make multi-course meals in 30 minutes or less and they're usually very healthy to boot. Plus...he's freaking adorable. I can say that, because my wife agrees. If you have the food network at home, check it out, it's worth a look anyway.

[Guest Donna Jean]

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*drool* .....I'll be right over.....

I'll bring the crackers!

Dee Jay

[Guest John Chiv]

Shilo,

You almost made me want to cook It is healthier to eat at home. I eat out a lot for convenience and other reasons. For me cooking with someone is more of an incentive and I can cook basic stuff. Thanks for sharing this and your wife is a lucky woman.

Why did I think you were vegetarian or vegan?

John

[Guest Robin Winter]

Shilo,

You almost made me want to cook It is healthier to eat at home. I eat out a lot for convenience and other reasons. For me cooking with someone is more of an incentive and I can cook basic stuff. Thanks for sharing this and your wife is a lucky woman.

Why did I think you were vegetarian or vegan?

John

Because I said in another post that I used to be the head cook and kitchen manager for a vegetarian and vegan restaurant, likely

And for the record, I'm pretty lucky too, my wife is no slouch in the kitchen either.

Dee Jay...I like Bretons, please. The sesame ones.....Oh wait...those are Canadian...you'll have to stop on the way once you cross the border.

Oh...and pick up some quality beef too, since we already ate all the soup and I'd have to make more.

If you wait until tomorrow though, I'm making Manhattan seafood chowder, in which case you should bring corn bread instead.

[Guest Donna Jean]

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I'm in Louisiana.....

We GOT cornbread!

lol

Dee Jay

[Guest Robin Winter]

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I'm in Louisiana.....

We GOT cornbread!

lol

Dee Jay

LOL, I kinda figured. I love cornbread. My wife does not love cornbread. So I rarely *get* cornbread. Bring lots.

[JJ]

Now ya'll are making me hungry again. But I am eating my homemade chicken vegetable soup as I read this. Sadly but necessarily no cornbread.

I make a huge pot of homemade soup once a week-same basic ingredients but with different seasonings and sometimes a flavorful extra thrown in and then I eat it for lunch all week. Low calorie and it tastes great.

I am a pretty fair cook-it's a creative exercise for me with recipes being just a guideline or source of ideas. But I hate to be tied to cooking every day so I'll cook for myself or for the family for two or three days at a time. Microwaves actually reheat most stuff really well and many things are better after the flavors blend for a day or two. For some things I leave them unbaked and then just pop them in the oven before dinner. That way we have healthy meals but I'm not tied to the kitchen.

Shilo I wish I could have you cook a pot for me one of these weeks. I can tell you are an amazing cook.

[Guest John Chiv]

You all are making me hungry!

John

[Guest Robin Winter]

Johnny, if the opportunity ever presents itself, I would be more than pleased to cook for you.

And I agree about stuff tasting better after a day or two.

[Guest John Chiv]

Think a trip north is in order

I cannot compete with Johnny's cooking or Louisiana cornbread, so guess I will just have to bring wine and dessert.

John

[Guest Robin Winter]

That works. I like cheesecake and red wine, medium to dry. Thanks!