Gexx in Knoxville

This blog is about Gexx, in Knoxville

Proportioned eating

Posted by Gexx on April 24, 2009

I used to have a coworker who, if anyone went to the field, lent them a backpacker’s cookbook of hers.  I looked through it a couple times, and one of the meals sticks with me when I need to cook for myself.

Actually, it’s more than a meal, it’s a cooking technique.  It’s very simple.  It’s all about proportions and mixtures.

1- Carbohydrates – You base your meal around a carbohydrate: pasta, rice, couscous, corn, potatoes. 1-2 cups

2- Sauce/ Condiments – This helps tie it all together a bit more: tomato sauce/paste, chicken broth, olive oil, alfredo sauce, pesto, cheese sauce

3-Toppings, protein – When out backpacking, protien is good:chicken, tuna, cheese, beans, tofu, tempeh – 1/2-1 cups

4-Toppings, Vegetables – here, the sky is the limit: carrots, kale, avacado, (sun dried) tomatoes, onion, brocolli, squash, beets, etc 1/2-1cups

5-Spices – salt,pepper, curry powder, cilantro, etc

Cook your carbohydrates in one pot.  Cook your protein (if not pre-cooked) and vegetables in a seperate pot. When carbohydrates are done, combine the two and add sauce.  Use discretion (ie- toppings may be cooked in olive oil).

Think about what common cassaroles are made this way: mac’n’cheese with chicken and broccoli, tuna noodle cassarole, spaghetti bolognese, pizza.

How do I use it? Well…

Tonight I had – homemade pasta with kale, onions, sundried tomatoes, oregano,and snap peas sauteed in olive oil and topped with parmesean cheese.

The other night I had – store-bought pasta with kale, onions, fresh tomato, garlic, basil, in butter and topped with diced cheese from the back of the fridge.

It really does work out well.

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