Some meals are convenient. Some meals are inconvenient. To me convenience when cooking is based on number of ingredients, time for preparation, number of steps, and number of dishes requiring to be washed when the timer goes beep.
Todays WIAW focuses on one convenient recipe and one convenient meal, each part of my daily edibles.
All my recipes have a convenience grade, and this recipe takes the lowest marked convenience BUT it does have plenty of advantages to boost up the average. It lasts a long time, is delicious, has an awesome texture and makes a lot of servings. I normally used it by the tablespoon no toast or crackers.
Pumpkin Pudding Jello
•2 cups of water + 1/4 cup water
•2 bags of cinnamon spice tea
•2 tbsp coconut oil
•2 tsp vanilla extract
|•8-12g powdered stevia (normally 1 package is 1g)
•2 tsp konjac root powder
•1 tbsp cinnamon
•1 tsp nutmeg
|1)Boil water with tea bags in a pot until water fully flavoured. Remove tea bags.
2)Add stevia, and cinnamon to the pot. Mix well.
3)Add 2 tbsp coconut oil (be careful it doesn’t splash)
5)Mix 2 tsp konjac fiber in cold 1/4 cup water in a separate bowl (quickly so it doesn’t get jelly), pour into pot.
6)Mix well. If konjac fiber clumped and didn’t mix complete step 7. If not skip step 7 and go right to 8.
7)Pour mixture into blender and blend until smooth
8)Pour mixture into glass container and let sit for at least 8 hours.
|It is actually really difficult to get the konjac root powder to mix without clumping. There is always step 7 to resort to if you can’t do it, however it means one extra appliance to watch.||
|There really isn’t many nutrients in this. I think it works out to around 15-20 cal per tbsp.|
|I love the hint of childhood the little chicken soup stock powder adds.|
|I can’t decide if the texture is more like a jello or more like a pudding.|
This recipe will last for at least 1.5 weeks in the fridge. I haven’t tried longer, but I have a good feeling it would keep well. I normally used it as a topping on toast or crackers.
All this inconvenience can be rectified with this meal: One Pot Mixed Veggie Halibut Mash (okay, ignore the grotesque name…I was attempting to be descriptive).
All I had to do was throw some water in to a pot (because I have super powers and throwing water it possible), add veggies, and add frozen fish and ‘steam’ for around 12 minutes. The fish cooked all the way through. I sprinkled some seasoning and cream cheese into the pot, did a little mashing and ta-da: on my plate with only one pot to clean.
In case you were curious the turnip didn’t cook in the same pot, but that is totally work the little extra hassle. It is a staple in my diet (and almost always accompanied by ketchup).
Have you ever used konjac root powder before? What makes a recipe inconvenient for you? Have you ever steamed frozen fish?