21 Responses to “With a Little Help From My Friends: An Informal Poll”

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  1. I love learning new One-Pot meals so that would be my preference. Kitchen uncluttering is always a useful topic for me. We’ve got a family of 10 under one roof so it’s a slow process figuring how many things to keep on hand to accomplish the goal of minimalism yet not be completely frustrated with lack of necessities on hand.

    • Meg

      Hmmmmm. I might have to give that one some thought, maybe based on my experience of cooking in 12’s–twelve servings was the usual for my commercial cookery recipes, whether it was baked goods, soups, quiches, or casseroles. From those recipes it would be possible to create a pantry inventory and break it all down to arithmetic 🙂

  2. I am personally interested in the ethics of food, partially because it is such a boundless topic. On that same note, seasonal recipes are always a blast. I’m going to be spending this holiday season trying to figure out how to make a vegan friendly holiday meal. I’m thinking I’m going to even through a holiday party for my friends with seasonal, yummy, veggie based food. Of course, there are so many fake meat products now, any recipes you post, I could probably convert. Anyway, that’s my two cents. 🙂

    • Meg

      Hi Dusti–no surprise at your preference ;D We are doing a lacto-ovo vegetarian experiment here, but any recipes I come up with would likely be a cinch to make vegan. Thanks for the input.

  3. Hi Meg – I’m new here and came across your work through the recent minimalist book sale… I’ve really enjoyed your ebook and posts!

    I’m with Faith. Anything one-pot has my vote, and one bowl is great too! Thanks!

    • Meg

      Welcome, Angela! I make the one-pot dishes with extreme frequency, and if there is a second pot, it is for cooking rice or pasta, so barely counts. It’s the ease of cleanup that I am after, and imagine it’s the same for everyone else with that preference.

  4. Louise

    One pot meals or one bowl meals. And what is the difference? And I always love seasonal cooking!

    • Meg

      One pot meals are cooked in one pot, and tend to be served in one bowl or plate. One bowl meals, however, could be an assemblage of things cooked in more than one pot. An example would be a bowl with rice from one pot, meat sauce from a skillet, and topped with steamed veggies from another pot. Thanks for your input!

  5. I’d love to see stuff on one pot meals, and perhaps low-cost meals too =)

    • Meg

      Hi Henway–around here, if it isn’t low-cost, it probably doesn’t happen!!! Definitely with you on that.

  6. In this household we are omnivores, conscious of costs (both physical and fiscal), who like to cook in one pot and eat from our bowls (it saves on the washing up!). We are always looking for ways to prepare and eat our simple foods well.

    Rest assured, Meg, whatever you choose to write about or demonstrate in you blog(s) is appreciated by your readers.

  7. Hi Meg. Stumbled upon your blog today through Minimalist Adventures, and see that we’re working towards similar ideals.

    I love one-pot meals, and vegetarian and vegan options the most.

    • Meg

      Welcome, Lisa–it looks like the one-pot meals is a popular concept, and at this time I’m inclined to write the recipes with easy vegan substitutions, maybe even how to make them for 2, 4, or even 12 servings. We’ll see how that works out, though 😉

  8. My choice from the first list would be one-pot and/or one-bowl meals of the omnivorous variety.

    From the second list, Food Quality as well as Low Cost would interest me.

    • Meg

      Thanks, Mike! One-pot is very popular, and I’m decided on that for certain, and it will be omnivore with vegan options.

      Am now planning on future post topics. Your input is appreciated 🙂

  9. Sharon

    I second everything above. I’ll be using ingredients which are common here. Also, I need to maximize nutrition, so for example, I’d use polenta rather than pasta, most times. Spinach, peas, will likely be frozen, and used in cooking rather than fresh. I like to cook and freeze, either whole entrees, or things I can use to make an entree, such as an herbed tomato sauce (soup, chili sauce, pasta sauce, beans), caramelized onion (on toast, eggs, polenta, everywhere but oatmeal), polenta, brown rice, sauteed mushrooms, browned ground meats in their juices, dals and pulses soaked and cooked. I use a slow-cooker a lot. Oh and if I do buy fresh herbs, I will dry and freeze, but likely I’m using bought dried. I really like the idea of five-ingredients, and not running around trying to find some one-time thing. If you look at old cookbooks, no-one was using 17 ingredients to make a dish, or using 1 tsp of something that wouldn’t be used for another three months, or 1/4 of an avocado (and the rest? at $1.69 each?), or driving across the city for the bread at *that* bakery and some particular cheese 17 km in the other direction, oh…and garlic scapes. {End rant}

  10. Sharon

    One more thing: I would like to find options to turning on my oven for one item. I keep my electricity bill down to the minimum charge, the one that you cannot go below. When I’m baking or roasting for a few days, I see my charge go up that month. Thus, the slow-cooker, and a pressure cooker before it died at 34 years old. I’m experimenting with a toaster oven, with limited success. Not sure what the solution is. For a family, it would work to do several dishes in the oven at once, but that’s not really workable for me. One.

  11. Jennie

    Hi Meg, I’m also new to your blog.

    I’m a diabetic, so am always on the lookout for healthy (prefably low-GI) meals.

    Whenever possible, I try to take a healthy lunch to work too, so if there are any recipes which can be used for a main meal, and then used to form the basis for a healthy lunch that would be perfect.

    As far as the second list is concerned, I am interested in kitchen uncluttering. I like the idea of seasonal ideas, but as I live in Australia, it would be handy if anything related to seasonal produce could be readily accessible six months after it is published.

    • Meg

      One person on Twitter suggested that I include Celsius temperatures for non-American readers, which I will aim to do. Maybe I can do a seasonal classification as well. Loads of good ideas on this thread!

      Do you recommend a good on-line site or chart for assessing the GI of a recipe?

      Thanks for commenting, Jennie.