I’ve been cooking since junior high, but creating my own recipes is harder than I thought. Let me rephrase that. Coming up with the idea is easy. It’s working out the details is a lot of trial and error.
Let me explain. When I get home from work, I want to eat. Right then. Men in the 50’s had a good thing going. They walked in the door and the little woman had dinner on the table. Of course, the problem is I’m both the bread earner and the not-so-little woman.
Before loosing weight, I solved that problem with convenience foods. For the first year of this diet, I ate a lot of soup. Easy. Low-calorie. Basically, still convenience food. Since being diagnosed with high blood pressure, I’ve been trying to cut back on salt. That means less canned soup.
I need something that’s as easy as canned soup, but low calorie and low salt. On the weekends, I’ve been experimenting with a big batch of something in the crockpot. Then, I immediately divide it into servings and freezing the portions. When I come home after work, all I have to do is defrost.
There are 2 problems. One is timing. Rice and raw veggies take longer than canned and frozen ones. Tomatoes turn to mush in a couple of hours, while dried beans take longer than rice.
The second problem is seasonings. Salt really helps taste. Many spice blends and sauces have more salt than anything else. I had hoped to post a recipe from this weekend … but no. I still have some glitches to work out.
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