Hi,
I agree with you. I was disappointed in the food prep of the items as well.
Jeanne
On 8/29/20, meward1954--- via Cookinginthedark
<[email protected]> wrote:
> I bought the one pan dinner book from National Braille Press. I was
> disappointed in it.
>
> It is true that these recipes technically were cooked in one pan, whether
> stove top or baking sheet. But the authors obeyed the letter but not the
> spirit of the requirement of one pan. Yes, technically these dinners were
> cooked in one pan, but most of the time, there was a lot of prep work and a
> lot of cleanup. I don't want to have to spend the whole evening washing
> practically every dish I own just for an ordinary Wednesday night dinner.
> Yes, one of these dishes just happens to be the pan I ultimately cooked the
> dinner in. But I didn't ask for one pan dinners to prove the point that
> dinner only needed one pan. I wanted less work in the kitchen, less prep
> time, less clean-up time.
>
> After I cook, I expect to have to wash a bowl, possibly two, a board, a
> knife, some measuring spoons and cups, and maybe a spoon or spatula. I am
> willing to do this because I don't want each nights dinner to consist of
> prepackaged, high-priced, low flavored, high calorie density, low nutrient,
> salt, sugar, and chemical-laden concoctions that were born in a chemistry
> lab. And when I do eat the chemistry lab types of foods, I want to do so by
> choice, not because I am too tired to spend three hours in the kitchen. I
> sometimes eat hot dogs, canned ravioli, top ramen, or boxed mac and cheese
> because I want to, not because I have no other choice. I know that they are
> pretty awful in the nutrition department, but I happen to like them and
> don't see the harm in indulging every once in a while. On the other hand, I
> don't want to have to scrub every single utensil in my kitchen just to
> prepare an average week night dinner. Especially not if the recipe author
> is telling me that this is easy.
>
> I did get some good ideas from this book. Some of the recipes really look
> pretty good. A few of them are actually easy. But easy is not a word I
> would apply to most of them. It's not a bad recipe book. But the recipes
> are not as easy as the authors want you to think.
>
>
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On Behalf Of
> Jeanne Fike via Cookinginthedark
> Sent: Saturday, August 29, 2020 12:10 PM
> To: [email protected]
> Cc: Jeanne Fike <[email protected]>
> Subject: Re: [CnD] another carrot cake recipe T&T (tried and true)
>
> Hi,
> I understand. I've modified cookie and cake recipes by using a little less
> salt and sugar. Having hypertension and taking medications for it, I try to
> watch the salt content.
> There is a One-Pan Dinner recipe cookbook available from National Braille
> Press in several formats. It was originally published by Food magazine. It
> is from a Food Magazine issue.
> Jeanne
>
>
> On 8/29/20, meward1954--- via Cookinginthedark
> <[email protected]> wrote:
>> I understand where you are coming from, LOL. That's one reason I
>> asked for the sheet pan recipes. I felt like my blood sugar was going
>> up just from reading the recipes without even making them. I need to
>> actually eat something that is not full of sugar, salt, and chemicals.
>>
>> I have not yet made any of the recipes I got sent last week, but I did
>> get inspired to make a sheet pan recipe on the spot out of red
>> potatoes, squash, onions, olive oil, and a few seasonings. It was
>> pretty good, but I will never make it again because I don't remember
>> how I made it. I will be making some of the ones from the list soon.
>>
>> -----Original Message-----
>> From: Cookinginthedark <[email protected]> On
>> Behalf Of Simon Wong via Cookinginthedark
>> Sent: Saturday, August 29, 2020 11:42 AM
>> To: [email protected]
>> Cc: Simon Wong <[email protected]>
>> Subject: Re: [CnD] another carrot cake recipe T&T (tried and true)
>>
>> With all these cake recipes you guys are sending in, wish I had a
>> chocolate cake, but I guess I’ll have to buy one if I want one. Most
>> of the people where I live at don’t wanna make too much desserts,
>> because they feel some of the people that live here eats too many bad
>> things.
>>
>>
>> Sent from Yahoo Mail for iPhone
>>
>>
>> On Saturday, August 29, 2020, 11:49 AM, meward1954--- via
>> Cookinginthedark <[email protected]> wrote:
>>
>> That looks good and pretty easy. I will be making it soon.
>>
>> I think that this kind of carrot cake is actually better without the
>> frosting. I love cream cheese frosting as much as the next person.
>> But I think it sort of overpowers the cake.
>>
>> I have never eaten the icing straight. Oh no, not me, never!
>>
>>
>> -----Original Message-----
>> From: Cookinginthedark <[email protected]> On
>> Behalf Of Jeanne Fike via Cookinginthedark
>> Sent: Saturday, August 29, 2020 10:26 AM
>> To: [email protected]
>> Cc: Jeanne Fike <[email protected]>
>> Subject: [CnD] another carrot cake recipe T&T (tried and true)
>>
>> Hi everyone,
>> Below's another carrot cake recipe. I've been making it for my family
>> for about 30 years. It gets devoured very quickly; particularly, by my
>> husband.
>> Jeanne
>>
>> carrot cake recipe
>> 2 cups all-purpose flour
>> 1 1/2 cups granulated sugar
>> 1 1/2 teaspoons ground cinnamon
>> 1 teaspoon baking soda
>> 1/2 teaspoon salt
>> 1/4 teaspoon ground nutmeg
>> 1 cup vegetable oil
>> 1 teaspoon vanilla
>> 3 eggs
>> 3 cups shredded carrots
>> 1 cup coarsely chopped nuts (optional) * I don't use nuts most of the
>> time or only put half in half the cake since my husband and I like
>> nuts in it and my children don't.
>> icing if you wish (I don't.)
>>
>> Heat oven to 350 degrees. Grease and flour a rectangular pan, 13 by 9
>> by 2 inches. Mix sugar, oil and eggs until blended.Beat 1 minute. Stir
>> in remaining ingredients except the carrots and nuts. Beat 1 minute.
>> Stir in carrots and nuts. Pour into pan. Bake 30-35 minutes or until
>> wooden pick inserted in center comes out clean.
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