Pre-Made v Home-Made
Tuesday, June 18, 2013
Pre-made food is definitely convenient, but making it yourself you can control exactly what's in there.
This thought came from a discussion in a team about macaroni cheese. The concensus seemed to be (from America) that pre-made packs of Mac-cheese are a great emergency food, at the very least, but that they aren't the healthiest food. But it is also an excellent stand-by for any occasion, is another message I am getting. And from this latter, that the pre-made stuff is much tastier, and therefore much more acceptable than making it for yourself.
All I can think, for folk who think this, is that good old-fashioned MSG is in there.
I will admit that I used to enjoy a tin of macaroni cheese, cold, just straight from the tin. And I reckon that, if I let myself, I could still take a 14oz tin all to myself.
I just won't go there, now, if I can avoid it. If the label shows chemicals in the ingredients, I just so do not want to eat it.
My biggest-ever problem in this regard is German wurst. Not really any of the other deli meats, apart from occasional salami, not even bacon!
But - as I try to live a healthy life, I also try to live a life of moderation in all things. So I can enjoy some wurst, because nearly everything else I have is homemade and so I can work out my food.
Ironically, it would actually be far easier to track my food if I used prepared stuff - so much of the foodstuffs in the trackers is pre-made sauces or mixes or whatever.
So much in SP recipes uses pre-made sauces or mixes, or pre-made other ingredients.
Tracking foodstuffs from scratch takes so much longer. I don't make the same thing the same way another time, because I use what I have at the time.
No matter - I will continue with my DIY in food.
What I make usually suits my folk.
And this evening, the ultimate meal accolade - younger son came to me and said that that was "the most totally delicious meal in for ever".
For those of you who like my food blog stuff - tonight's dinner was -
Slices of lamb roasted on the leg, served in a sauce - I'll come back to the sauce.
I had roasted sweet potato for son, boiled potato with turnip and carrot for hubby.
Hubby also had baked aubergine. Son had broccoli.
The sauce -
Lots of leek, I used up all the older leeks we had, sliced, then braised very gently in a very wee bit olive oil.
Add in sliced mushroom and several cloves of garlic, finely sliced. Stir and toss as much as possible, so everything is covered in the original oil if possible.
Season and add some water or stock - so you don't need to add any more oil.
Add some double cream and stir through.
At this point I added a stock cube.
I also took a load of water from the pan where I was cooking potatoes, with carrot and turnip (for hubby) into a separate wee pan, seasoned, then thickened with Bisto - stirred that into the leek, mushroom and cream mix.
To this sauce, I then added -
the sliced roast lamb, particularly the slices that were not sufficiently cooked.
Then I added a full packet of spinach leaves - yes, this is a pre-packed, pre-washed packet, but no added chemicals.
I have to say - the spinach leaves didn't get completely wilted, because the flavour as they were beginning to dip into the sauce was amazing.
I can only go back to my son's comment - it was soooo delicious. Even I have thoroughly enjoyed, despite having to make it!