Posted December 5, 2012on:
I do a lot of make-do cooking these days. Make-do cooking is using what I have at hand to make something that I can eat, while staying on program.
Yesterday’s make-do project was soup. Soup is a great thing for make-do cooking, because it’s pretty much infinitely adaptable.
Deb’s Make-Do 16 Bean Soup
(13 servings, @ 4 Points Plus per 1 cup serving, as written)
- 1 bag Goya 16 bean soup mix
- 1/4 cup sunflower seeds
- 1/4 cup wheat berries
- 1/4 cup rye berries
- leftover meat from 3 drumsticks (5.6 oz)
- 1/2 cup Cousin Ira’s salsa (or any other salsa you might have around)
- 1 can chicken broth
- 6 cups water
- salt, pepper, garlic, turmeric, & thyme to taste
- Prepare the beans for cooking according to the package (I boil them, drain, soak overnight, boil again, and drain) until beans are tender
- Shred the chicken, removing the bones
- Put all the ingredients into a large pot
- Bring to a boil, then simmer for at least two hours
- Portion into one-cup containers, so that you can freeze some and fridge the rest.
- Optional: When you reheat, you can add veggies to the individual portions according to taste or allergies
For example, when I had some for lunch today, I bulked it up by adding some leftover butternut squash (about 1/2 cup) and some sliced up baby bella mushrooms (about a cup) before heating.
I noted in an earlier entry that I was planning to experiment with grains. My friend J told me what she does for breakfast: She puts about 1/4 cup of grain and 1 cup of water (and a pinch of salt) into her small low cooker before going to bed, and let it cook on low overnight.
I couldn’t try it for Monday morning, because I couldn’t eat before the dental surgery, so Monday night, I tried it with pearled barley. The result was a nice, filling hot breakfast that wasn’t oatmeal or Wheatena, but still had an excellent, nutty taste. I added a splash of non-fat half and half, although it didn’t really need anything. It definitely kept me until lunchtime, too. Tuesday night, I tried it with 1/4 cup farro and 1-1/2 cups water. Had it this morning, with 1/4 cup of the leftover cranberries from Thanksgiving, and it was delicious, with the cranberries giving it a nice zing! Points Plus values for these were:
- Barley with non-fat half & half: 4 Points Plus (Remember, I only used a splash of the half & half — less than 1/8 teaspoon)
- Farro with Cranberries: 4 Points Plus
I will be experimenting further with other grain for breakfast and as components of other dishes, but — so far — I am pleased.
So my question for you today is: What are your make-do dishes? What are your favorite foods to experiment with? What staples do you have, so that you can experiment with various dishes?