Oct. 13, 2010 9:12 pm
Updated: Oct. 14, 2010 8:44 pm
I'm all about value -- I like good food, nice vacations, good books ..... everything you might see on lifestyles of the rich and famous -- if anyone is old enough to remember that television show!
However -- here's the catch -- I'm not rich, or famous, nor do I have time for the lifestyle. I'm in the second part of my life -- first I raised children as a full-time working mom, and now I'm in my last year of a PhD program in Learning Design and Technology,
so that I can start contributing to the solutions for our education issues -- because we ALL know the problems, and it's time to stop complaining and look for solutions.
I seem to have the same conversations with my friends, over and over -- good food costs too much -- fast food has no taste, but it's cheap -- and if I had a magic genie-type wish, I'd never ask for more time (I'd only fill it up and still be behind). Instead
if I had another "me" to take half my list, I'd have time to finish school, and enjoy more time with my children (and grandson), without having to choose between them and taking self-indulgent vacations with my husband.
So why gourmet living with a fast food lifestyle? Because I think it's possible, and the responsible thing to do. By sharing ideas with each other, life just becomes better, and we waste less -- fewer leftovers gone bad, less time preparing "routine" dinners,
less time shopping, and less energy used preparing things -- thus leaving space for using our time how we want to, not how we have to.
Take tonight, for example. I am awaiting the arrival of my new food processor, so I bought butternut squash, in anticipation of making my first butternut squash soup. Instead of cooking the squash tomorrow, when I plan to use it, I prepared and put it in the
oven with a spaghetti squash, for my Italian Spaghetti Squash casserole.
While the squash was roasting, I sauteed some onion, green pepper, and an orange pepper (you know, the kind that looks like it's on it's last prayer of being edible - those work well in cooked sauces, because it doesn't matter how they look, chopped or blended.
Next, I added a can of pre-made spaghetti sauce to the veggies, just to save time, and added my favorite italian seasonings to give it flavor.
The spaghetti squash was finished first, so I scooped the insides out and put the pulp into the pyrex baking dish that I had roasted it in. I covered the spaghetti squash with the sauce, dolloped some lowfat ricotta on top, next, sprinkled mozzarella cheese
over the ricotta, and finished it off with a dusting of parmesan cheese. I even have leftover sauce, for a mini french bread pizza. Cheap, easy, healthy, and delicious!
Back into the already hot oven, went my casserole, and in the 20 minutes it took to heat it thru, the butternut squash finished. I took it out of the oven, and after letting it cool, I scooped the pulp into a container for tomorrow's soup -- can't wait.
So I 1) cooked tonight's vegetarian dinner, 2) pre-prepared tomorrows dinner, 3) made only ONE kitchen prep mess, and 4) used the oven ONCE for two meals -- go green!
I'll post the ingredients for my casserole, when I get a few minutes -- just threw stuff together, but it's definitely a keeper -- yum.
...'til next time -- EBZlady signing off -- I'll try to fill in profile info tomorrow, so we can start getting to know each other.
EBZ (e-busy): effective and efficiently busy -- why waste when ya don't have to?