Voodoolily's Snacktastic Recipe Thread!!

[gimpyone]

So can I post food questions here?
I get food bank access once a month and I'm trying to make it last as long as possible.  Any suggestions about what to do with the following items would be helpful:
3x cans of green beans
1 head of cabbage
1 can of corn
1 can of chili (no meat)
2 1/2 bags of lentils
1 cup of rice
1 can of tuna
1 can of salmon
1 can of albacore
1 lb of ground beef
1 small onion

[voodoolily]

So can I post food questions here?
I get food bank access once a month and I'm trying to make it last as long as possible.  Any suggestions about what to do with the following items would be helpful:
3x cans of green beans
1 head of cabbage
1 can of corn
1 can of chili (no meat)
2 1/2 bags of lentils
1 cup of rice
1 can of tuna
1 can of salmon
1 can of albacore
1 lb of ground beef
1 small onion

Does the 2 1/2 bags of lentils mean you have 1 bag of lentils? I'll give you a menu, maybe I'll turn it into a blogpost. I was gonna do a "I used to be poor-ass hippie" post anyways.

[gimpyone]

Does the 2 1/2 bags of lentils mean you have 1 bag of lentils? I'll give you a menu, maybe I'll turn it into a blogpost. I was gonna do a "I used to be poor-ass hippie" post anyways.

It's now 2 bags of lentils
and I used all the rice and beef.

[voodoolily]

Do you literally have no other food in the house? Or do you have basic staples like spices, flour, milk (powdered, even), etc.?

[Signe]

If you have access to good spices and veggies, like carrots, tomatoes, celery, etc.  you can make a nice big pot of lentil soup.  It gets better and more stew-y every time you reheat it, too.  Especially nice comfort type food in the winter, too.

[gimpyone]

I have milk.  I don't have any flour because I can't actually make anything; my aide has to do it for me.  If you recipes that require things though I'll buy whatever just needs to be cheap and easy to store/reheat.

[voodoolily]

I would start with making a salad of the lentils, tuna, and some of the green beans. Dressing can be made simply from olive oil, white wine (or other mild) vinegar, and a spoonful of brown mustard (or mustard powder). A diced hardboiled egg could be sprinkled on top for extra richness, if you have it, otherwise just some salt and pepper. This is somewhat reminiscent of a Salade niçoise, but without olives or potatoes (and with lentils). A little lemon juice would be nice too, if you have it.

You can pick up a lemon for about 50 cents, but if you completely zest and juice it, then freeze the juice and zest separately, you'll get several uses out of it.The oil and vinegar can be purchased very cheaply from a Trader Joe's or the bulk section of health food stores (even Whole Paycheck has a bulk section). Hell, if you can swing it, one of those industrial-sized tins of olive oil will last you forever for ~$15.

Wow, you are actually a gimpy one. I didn't realize.

[gimpyone]

Cool, thanks!

[Signe]

Pan seared cod with a sage leaf in a prosciutto package is lovely and fast.  Sometimes I feel guilty when I have cod but I didn't tonight.

[voodoolily]

Yowza. Is there a reason to feel guilty about eating cod? Do I really want to know?

[Signe]

Not so much here but there was so much illegal cod fishing in Europe that it was disappearing faster than the poor little cod could catch up.  If we strip the world of cod, the Scandies will have nothing to eat with their Vodka!

[voodoolily]

And what will Brits use to make an honest fish supper with mushy peas? Scandies can stick to herring, yeah?

[Nebu]

I need help.  Here's the challenge: I want something dessert-like that is a) made only with whole grains, real fruit, and nuts b) isn't sweetened artificially, and is c) no more than 10% fat by weight.  Calories aren't a big deal since I can portion control.  I just don't want it filled with a bunch of cane/beet sugar or butter.

Any suggestions appreciated. 

[Paelos]

http://allrecipes.com/Recipe/Summer-Berry-Parfait-with-Yogurt-and-Granola/Detail.aspx

Berries with yogurt and granola?

[Nebu]

I guess I was thinking of something like a scone.  More a baked good.  Perhaps I need to look at some bread recipes. 

[Paelos]

http://www.wholefoodsmarket.com/recipes/bread/scones_cc1.html

Whole grain cherry scones?

[Prospero]

It may not fill your baked good requirement, but personal cobblers might fit the bill. For the topping, mix oats, whole wheat flour, brown sugar and some butter. Then layer fresh fruit in a rammekin, and sprinkle the topping on it. Bake for about 25 minutes at 350. We make them pretty much every night during the winter; they are way cheap and easy. I'll see if I can dig up the actual topping recipe I use if you're interested.

[Nebu]

http://www.wholefoodsmarket.com/recipes/bread/scones_cc1.html

Whole grain cherry scones?

Those look great!  Sadly, 310 calories (90 from fat) kills me.  That's about 3x the fat I set at a 10% limit. 

Maybe I just need to stick to oats and berries.   

[Signe]

     4 ripe nectarines, halved and pitted
     8 tsp balsamic vinegar
     8 teaspoons brown sugar
     1/2 cup fat-free sour cream
     1/4 cup brown sugar
      Fresh raspberries or blueberries for garnish

Preparation:
Preheat broiler and line a baking sheet with foil. Place halved nectarines cut side up on baking sheet. Drizzle 1 tsp balsamic vinegar on each half of the nectarines. Sprinkle brown sugar, using one teaspoon per half.

Broil nectarines for 5-6 minutes. While the nectarines are broiling, combine sour cream with brown sugar, stirring well.

Serve two nectarine halves per person, with 2 tablespoons of sour cream

Per Serving: Calories 261, Calories from Fat 9, Total Fat 1g (sat fat 0.1g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 60g, Fiber 3.6g, Protein 3g

I copied this a while ago and I don't remember from where but I keep meaning to try it. 

[Paelos]

http://www.wholefoodsmarket.com/recipes/bread/scones_cc1.html

Whole grain cherry scones?

Those look great!  Sadly, 310 calories (90 from fat) kills me.  That's about 3x the fat I set at a 10% limit. 

Maybe I just need to stick to oats and berries.   

My goodness! 

Seriously though, the standards are hard. I think when you talk dessert you have to give a bit. Let's talk give.

[voodoolily]

Nonfat Fage Greek yogurt has a shockingly creamy mouthfeel, while being only 80 cals/5.3 oz., 0 g fat. A dollop of that on a lowfat vegan brownie, some berries, you're good.

Here's a database for recipes (I'd recommend using one that subs bananas for eggs for moisture). The nutrition info is all crunched for you.

Edit: Here's one recipe that is only 102 cals, 2.2 g fat. It sounds like it could use a little love, but it's a good start.

[Nebu]

Thanks.  I think that between this recipe and the database that I may find enough core ideas to start experimenting. 

If I come up with anything surprising, I'll share. 

[MrHat]

love that fage stuff

[voodoolily]

love that fage stuff

It's pretty damn good.

[voodoolily]

Great way to use leftover roast chicken and mashed potatoes: chicken croquette salad with lemon-yogurt dressing



Shred about 2 cups of chicken (this was a leftover breast and two wings). Mix this with 2 cups of cold mashed potatoes and a beaten egg, and ~1/2 cup grated onion. Add a pinch of salt and a few cracks of pepper, and mix well. Dip in some panko mixed with a few pinches of crushed dried oregano and S&P. Brown on both sides in a little oil, then finish warming through for ~10 minutes in a 350 oven.

For dressing, mix a few tbsp of plain Greek yogurt, the juice and zest of half a lemon, a tbsp of olive oil, a clove of minced garlic and S&P. Stir.

The salad was just some lettuce with tomatoes, Anaheim chiles and fresh oregano (all from my garden) and some cuke. Yum!

[Signe]

I don't usually keep Panko crumbs in the house but I actually bought a box because of another of your recipe suggestions.  This looks good and easy and yummy to me and I might have to roast a nice chicken this weekend just so I have an excuse to make this!

[voodoolily]

Panko is such a useful thing to have in the cupboard! I use it for crabcakes too (lower fat).

You could totally use rotisserie chicken if you just wanted to do this quick.

[Signe]

Very tempting.  Wegman's has lovely rotisserie chicken and I'm headed over there sometime today.  I also like some of their basting oils and their roasted red pepper sauce, which is lovely with just about any mreat or seafood.  I don't think I could make a better roasted red pepper sauce than they do.  I might try at some point, though.  Winter is coming and I'll start actually cooking more complex things again.  I don't enjoy cooking too much in the summer.  I like things like salads and quick light meals and the all important take-away.  Winter means roasting and stews and soups, etc, to me.

[Sky]

Speaking of breading things...my fiancee loves fish and I suck at cooking it. I can't really do much for a while, because a fucking retard bought the stove in my house (not me! It came with). But at some point I'd like to knock her socks off with a nice light fish dish. I'm pretty sure I know someone who makes good stuff.

[voodoolily]

OMG I JUST WON A FUCKING PIZZA OVEN IN A RECIPE CONTEST !!!1!

[Ookii]

What color is it?

[voodoolily]

Tragically, it's not pink.

[Evildrider]

Hopefully it's better then something like this:

[Ookii]

Well the difference is that's only a pizza oven and not a FUCKING pizza oven.

A fucking non-pink pizza oven at that.

[Signe]

Outside one?  Inside one? 

CONGRATS!