My freezer is a labelled-and-dated marvel of soups, stews, braises, cooked grains, bread, and the occasional half-eaten dessert. Any of them can be defrosted and ready to eat in under 25 minutes.
I make a lot of soups and stews at home, and I always have fresh bread with it.
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.
Make big pots of soups, stews and chilis - they stretch a buck, and you can live off them for days!
I can eat any soup, but it just has to have a nice taste. It's like chocolate - if you eat a dessert at the end of the meal, you want the dessert to be perfect.
As I have to have low-sugar foods, I eat more berries, dragonfruit and kiwis. Aside from that, my go-to sweet treat is Chinese dessert soups.
I follow my own advice: eat less, move more, eat lots of fruits, vegetables, and grains, and don't eat too much junk food. It leaves plenty of flexibility for eating an occasional junk food.
I don't eat a ton of pasta or bread. But I eat dessert almost every night, and I drink. You need a bit of balance, and I've found mine.
Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.
Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with... Give us pasta with a hundred fillings.
In its pure crystalline form, MSG can be added to soups, stews, sauces, and stocks to add a rounded, savory flavor.
My diet doesn't change regardless of whether or not I'm competing. It's not that strict, either. I try not to eat too much dessert or too many sugary things, like bread or pasta. But I'm not crazy, and I'll eat pasta if that's what someone if making. It's all about trying to find a balance and eat healthy.
They say revenge is a dish best eaten cold, but for most people, by the time it's ready to eat, they just don't fancy it any more.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
It's fine to eat dessert when I want to eat dessert because that will give me the peace of mind I need. I'll know that if I ate chocolate cake, maybe I won't the next day.
I eat the basic food groups: fruits and vegetables, whole grains, low-fat dairy, good fats and oils. I do have butter on my bread because it's delicious. I eat meat, especially chicken, sparingly, because I'm not a good cook.