Later On

A blog written for those whose interests more or less match mine.

Food notes

with 2 comments

I’ll make a salmon GOPM for The Wife today, along these lines:

1/2 c pearled barley
2 Tbsp sherry vinegar
sliced leek
3 cloves garlic, minced
3/4 c chopped celery
1 medium carrot, diced
9 oz wild salmon, cut into chunks
good sprinkling Penzey’s Mural of Flavor seasoning
2 sliced Roma tomatoes
freshly ground black pepper
1/2 c Kalamata olives, chopped
1/2 red bell pepper, chopped
chopped red kale to fill the pot
thin slices Meyer lemon (not peeled)

pour-over:

2 Tbsp Penzey’s Country French vinaigrette dressing
1 Tbsp soy sauce
3 Tbsp sherry

UPDATE: It came out very tasty indeed. I was curious to see how the pearled barley worked (very nice, a little al dente but done) and the kale (good choice, and lemon slices were a good touch). Worth a repeat.

I’m also going to make a tuna salad. I’m thinking something like this (now updated to reflect what I actually did):

2 cans Wild Planet Albacore Tuna, drained
around 1 cup chopped celery
1/2 red onion, chopped (no sweet onion at the store, not even for ready money)
2 Belgian endive, chopped
1 radicchio (same shape as endive), chopped
1/2 red bell pepper, chopped
1 large carrot, diced
1 Haas avocado, chopped
1/2 cup forbidden (black) rice, cooked (producing ~1 cup)
2 Tbsp capers
1/3 cup Kalamata olives, cut in half
vinaigrette made with Penzeys Country French vinaigrette seasoning (with olive oil and sherry vinegar)
a little mayonnaise
freshly ground pepper
1 tsp turmeric
dash of Worcestershire or soy sauce

That’s what I’m thinking now. I’ll look around the produce section to see what I might add. Maybe some radicchio? An avocado cut into chunks?

The idea is familiar by now: protein, starch, a little oil, and veggies galore.

Written by LeisureGuy

4 November 2012 at 8:25 am

Posted in Food, GOPM, Recipes

2 Responses

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  1. Have you ever used a slow cooker for these recipies? We’ve just boughgt one and have found it fantastic for this type of one pot meal. No need to watch over it and with several functions low, high and auto can be switched on in the morning and the food is ready when we arrive home in the evening. If we’re late it doesn’t spoil.
    Slimming World does a book with low fat recipies for OPM. It’s available here in the UK but not sure about availability in US.
    Thought of you this weekend just listed a load of things on Ebay surplus to requirements after the house move, great way to get rid of stuff that other people will find useful. Hope you’ve settled in fully

    Tony The Blade

    5 November 2012 at 5:44 am

  2. I’ve used a slow cooker, though not for the GOPM meals. I’m not sure they would work in a slow cooker, but probably worth a try. I often use the oven in lieu of the slow cooker, though, since I can use a larger (or different) pot, and also cook in the pot in which I browned the meal. “Slow” = 200ºF or 93ºC, “High” = 300ºF or 149ºC, so it’s easy to get the correct setting.

    I would expect the cooking action of long, low heat vs. high, short heat to be different. For example, I would readily cook short-ribs, beef shanks, lamb shanks, and the like in a slow cooker but would not even attempt them in a GOPM.

    Not quite settled in, but getting there at the rate of 1-2 boxes a day.

    LeisureGuy

    5 November 2012 at 7:23 am


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