tag:blogger.com,1999:blog-22647883627554472982024-03-21T10:32:31.545-07:00Skinny Recipes for Fat PeopleMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-2264788362755447298.post-46886128595911120212012-01-03T20:30:00.000-08:002012-01-03T20:54:40.497-08:00Internet Chili & John's saladInternet Chili is what we call <a href="http://www.amateurgourmet.com/2011/09/lisa-fains-seven-chile-chili.html">Lisa Fain's Seven Chile Chili</a>, which is by far the best chili recipe I've ever made. It's great, but definitely not diet food. Of course it's great—it's a bowl full of spicy meat. No beans, no tomatoes, just beef and peppers. The recipe says it serves 8 (about 500 calories per serving), but I usually can't even finish half of a half serving. Here's a terrible picture of this fantastic chili (served with avocado, lime, cilantro, sour cream, and <a href="http://www.wholegrainmilling.net/products.html">my favorite tortilla chips</a>):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvVdQzVS3dOKpKkPBYfVjnKTcrhsRT-Irfb4MWanTOZis_CJDKjIXIlykEgiBTXNbBmzjp98a5qwiZwmRPdeCsLrnarz79RdSmEL0dCEUWE9O37keO7sMJG_Yot4eBjXF32M7WYY1O2M/s1600/chili.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvVdQzVS3dOKpKkPBYfVjnKTcrhsRT-Irfb4MWanTOZis_CJDKjIXIlykEgiBTXNbBmzjp98a5qwiZwmRPdeCsLrnarz79RdSmEL0dCEUWE9O37keO7sMJG_Yot4eBjXF32M7WYY1O2M/s400/chili.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5693631832780427890" /></a><br />There's also some salad there. I love salad. Unfortunately, salad is a sneaky jerk of a food that seems like it would always be a low-calorie choice, but often isn't. John came up with this recipe for a light vinaigrette that can dress enough greens and vegetables for 2 huge salads. Easy on the salt; the fish sauce (which I know sounds like an odd choice, but adds rich, non-fishy flavor) is pretty salty.<br /><br />John's Salad Dressing<br /><br />1.5 T olive oil<br />1 T balsamic vinegar (or another vinegar you like)<br />3/4 T mild fish sauce<br />2 T lemon juice<br />1 t Dijon mustard<br />1 clove garlic, minced<br />Black pepper & salt to taste<br /><br />Put all that in a jar and shake it up. I like to cut up all my non-lettuce salad vegetables and pour the dressing over them in the salad bowl to let them soak in it for a while before I toss it all with lettuces.<br /><br />Serves 2<br />About 110 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-65282175695288661952012-01-03T11:11:00.000-08:002012-01-03T12:19:53.599-08:00I'm back. I think. We'll see.I haven't posted in what, a year and a half? Great. <br /><br />Since my last post in April 2010, I dropped 5 more pounds to 143, the lowest since I started trying to lose weight. And then a miracle happened! I found out that I am a champion weight gainer! With almost no effort, I was able to gain more than half of what it took me a year to lose—in just a few months! My clothes don't fit and I don't feel healthy.<br /><br />I'm not into resolutions, but this seems like as good a time as any to get back to the annoying and tiresome business of working toward my goal weight (135, though 140 would suit me just fine). I forgot to weigh myself today, but will try to get back into a daily habit starting tomorrow. <br /><br />The other daily habits I need to start are <a href="http://loseit.com/">counting calories</a> and <a href="http://www.snapfitness.com/">exercising</a>. I don't like either of those things (especially days like today where I'm so groggy and crabby that I just want to go home and crawl into a bottle of wine). And right now my kitchen is overflowing with <a href="http://www.amateurgourmet.com/2011/09/lisa-fains-seven-chile-chili.html">high-calorie leftovers</a> and meat. So much meat, in fact, that a bunch of it is currently in a cooler on the floor because I ran out of room to cram it in the fridge and freezer.<br /><br /><a href="http://farm4.staticflickr.com/3092/3339872463_dae1c12c08.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm4.staticflickr.com/3092/3339872463_dae1c12c08.jpg" border="0" alt="" /></a><br />(That's actually a photo of my old freezer, in a similar state to what is going on right now. Just mentally jam a huge standing beef rib roast in there too and you've got the picture.)Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-41830123318679058552010-04-25T15:37:00.000-07:002010-04-25T15:50:30.330-07:00Weekly menu148 today. Down a total of nearly 20 pounds...just 15 left to go!<br /><br />Breakfast all week:<br />J: Egg sandwich on English muffin<br />M: Steel cut oats with banana and soy milk<br /><br /><span style="font-weight:bold;">Monday</span><br />Lunch<br />Turkey sandwiches with sprouts & cucumber<br />Carrots & celery<br />Sautéed chard<br /><br />Dinner<br /><a href="http://norecipes.com/2009/09/28/best-chicken-soup-recipe/">Chicken soup with avocado</a><br />Sweet potatoes<br /><br /><span style="font-weight:bold;">Tuesday</span><br />Lunch<br />Turkey sandwiches with sprouts & cucumber<br />Carrots & celery<br /><br />Dinner<br />Radish & cucumber salad with tzatziki<br />Couscous with greens, squash, & chicken<br /><br /><span style="font-weight:bold;">Wednesday</span><br />Lunch<br />Leftover couscous & radish/cucumber salad<br /><br />Dinner<br />Baked potato topped with turkey chili<br />Green beans<br /><br /><span style="font-weight:bold;">Thursday</span><br />Lunch<br />Chili <br />Greens<br /><br />Dinner<br /><a href="http://www.jamieoliver.com/recipes/beef-recipes/fresh-asian-noodle-salad">Asian noodle salad</a><br />Greens <br /><br /><span style="font-weight:bold;">Friday</span><br />Lunch<br />Asian noodle salad<br /><br />Dinner<br />Turkey sloppy joes<br />Green beans<br /><br /><span style="font-weight:bold;">Saturday</span><br />Lunch<br />Whatever's in the fridge<br /><br />Dinner<br /><a href="http://www.nytimes.com/2010/01/06/dining/061mrex.html?ref=dining">Spiced red lentil dal & brown rice</a><br /><br />Sunday<br />Lunch<br />Probably some kind of picnic, it's <a href="http://www.hobt.org/mayday/">May Day</a>!<br /><br />Dinner<br /><a href="http://norecipes.com/2009/04/18/kumquat-lamb-tagine/">Kumquat lamb tagine</a><br />Spiced roasted carrotsMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-75190186295358953062010-03-08T10:27:00.001-08:002010-03-08T10:28:22.197-08:00Weigh inAs of yesterday, I'm at 154. 13 pounds down since January 10, and only 4 lbs away from having lost 10%. After that goal is reached, I would like to lose another 10 or 15. We'll see.<br /><br />Someday, I will catch up on updating...Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com1tag:blogger.com,1999:blog-2264788362755447298.post-67891389560706136772010-01-28T18:44:00.000-08:002010-01-28T19:27:36.361-08:00This is how we do it.<a href="http://www.youtube.com/watch?v=0hiUuL5uTKc">Def Jam. A mere 15 years ago, back in the day when R & B videos were relatively tasteful.</a><br /><br />A couple of times this week, I've gotten asked, "How do you do it all?" "It" being, cook 3 meals a day for 2 adults, 7 days a week. <br /><br />To me, it doesn't seem like it's a burden or a giant chore. But we all decide what our priorities are, and that's what we make time for. You might make time for exercise, or knitting, or watching football, or playing music. Eating well is important to me, so that's what I make time for. And I enjoy spending time in the kitchen. <br /><br />Even doing all this food prep, I don't spend more than an hour in the kitchen a day, and most of the time, less. The biggest time saver is planning. I plan for a week at a time, figure out how I can use leftovers, what I can cook a lot of at once, etc. We try do a single shopping trip a week, first stopping at Cub, then at the co-op (we buy all meat, dairy, and a few other things at the co-op exclusively). We spend about $100/week for the 2 of us; I'd like it to be less, but fresh produce in the middle of winter and responsibly raised meat aren't cheap. In the summer, we'll spend far less thanks to the <a href="http://www.stpaulfarmersmarket.com/">St. Paul Farmers Market</a>.<br /><br />From now on, each week, I'll post our weekly menu. It's not set in stone; once in a while I go out for lunch at the last minute, or we decide to go out for dinner. Often, I miscalculate exactly how many servings something will be, or how much of it John will eat. I think you'll see a lot of repetition here; it helps that we don't mind eating the same thing for breakfast every. single. day...I hope this dispels any myth that I'm some kind of super-homemaker.<br /><br />My calorie intake is typically between 1000-1300/day; John's is more like 1700-2000.<br /><br />January 25–31, 2010<br /><br /><span style="font-weight:bold;">Monday</span><br />Breakfast<br />John: Yogurt, banana, granola<br />May: Breakfast sandwich (English muffin, egg whites with vegetables; I cook a big egg white omelette on Sunday & cut it up into 5 pieces for the week)<br /><br />Lunch<br /><a href="http://skinnyrecipesforfatpeople.blogspot.com/2010/01/asian-cabbage-rolls_28.html">Cabbage rolls with tomato sauce</a> (left over from last week); green beans (left over)<br /><br />Snack<br />Carrot sticks; celery; wasabi peas<br /><br />Dinner<br />Ginger scallion noodles; steamed bok choy; flank steak<br /><br /><span style="font-weight:bold;">Tuesday</span><br />Breakfast<br />John: Yogurt, banana, granola<br />May: Breakfast sandwich <br /><br />Lunch<br />Pita sandwich (turkey, sprouts, tomato, cucumber, mustard)<br /><br />Snack<br />Carrot sticks; celery; wasabi peas<br /><br />Dinner<br />Mushroom soup; steamed bok choy; green beans<br /><br /><span style="font-weight:bold;">Wednesday</span><br />Breakfast<br />John: Yogurt, banana, granola<br />May: Breakfast sandwich<br /><br />Lunch<br />Pulled pork sandwich (left over from last week); green beans<br /><br />Snack<br />Carrot sticks; celery; wasabi peas<br /><br />Dinner<br />Flank steak; sauteed kale with garlic; roasted cauliflower<br /><br /><span style="font-weight:bold;">Thursday</span><br />Breakfast<br />John: Yogurt, banana, granola<br />May: Breakfast sandwich <br /><br />Lunch<br />Fattoush<br /><br />Snack<br />Carrot sticks; celery; wasabi peas<br /><br />Dinner<br />Chicken breast; spinach & sauteed mushrooms; Brussels sprouts<br /><br /><span style="font-weight:bold;">Friday</span><br />Breakfast<br />John: Yogurt, banana, granola<br />May: Breakfast sandwich <br /><br />Lunch<br />John: lunch out (Wienery, if I had to guess)<br />May: Chicken breast; sauteed spinach & mushrooms<br /><br />Snack<br />Carrot sticks; celery; wasabi peas<br /><br />Dinner<br />Lemon chicken; pea pods; roasted cabbage<br /><br /><span style="font-weight:bold;">Saturday</span><br />Breakfast<br />Toast; poached eggs; bacon or Polish<br /><br />Lunch<br />Lemon chicken; pea pods<br /><br />Dinner<br />Short ribs; grits; collards<br /><br /><span style="font-weight:bold;">Sunday</span><br />Breakfast<br /><a href="http://skinnyrecipesforfatpeople.blogspot.com/2010/01/poached-egg-lardon-salad.html">Poached egg & lardon salad</a><br /><br />Lunch<br />Whatever leftovers are in the fridge<br /><br />Dinner<br />John: Probably more leftovers<br />May: Dinner date with a friendMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com1tag:blogger.com,1999:blog-2264788362755447298.post-76222251557709920642010-01-28T09:40:00.000-08:002010-01-28T19:43:14.421-08:00Asian Cabbage Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlZJaoF_7a5UQL0aI0MYozQirutA1DwiyunrAIMgpMwmJI2XWLDaM6hVhXEU-9t-nLu7hjaWAQ9E822azrPU4VCuFlAywz8hLQsVA91cNQvNk_o-zBJAgGExkwGjQT_yIcsFWJJOpRqQ/s1600-h/Cabbage+rolls+copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlZJaoF_7a5UQL0aI0MYozQirutA1DwiyunrAIMgpMwmJI2XWLDaM6hVhXEU-9t-nLu7hjaWAQ9E822azrPU4VCuFlAywz8hLQsVA91cNQvNk_o-zBJAgGExkwGjQT_yIcsFWJJOpRqQ/s400/Cabbage+rolls+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431253636183578994" /></a><br />These are a bit of work, but quite good. I might try other kinds of cabbage in the future, or even collards or other kinds of greens.<br /><br />About 20 large outer leaves of a Chinese cabbage (plus a few extra in case of rips)<br /><br />Filling:<br />2 T unsalted butter<br />2 garlic cloves, minced<br />2 or 3 scallions, finely chopped<br />1 cup cooked brown rice<br />2 boneless skinless chicken breasts, finely chopped<br />1 cup chopped mushrooms<br />1 T fish sauce<br />1 hot sauce, or more to taste<br />1 T soy sauce<br />Chopped herbs (I used about half a cup of basil & cilantro, combined)<br /><br />Tomato sauce:<br />1 T olive oil<br />2 gloves garlic, minced<br />1 28 ounce can crushed tomatoes<br />Herbs to taste (I used more basil and cilantro)<br />Salt & pepper to taste<br /><br />Bring a large part of water to a boil. Submerge cabbage leaves until soft and pliable (just a few minutes); remove. You may have to do this just a few leaves at a time.<br /><br />Sauté the garlic & scallions in the butter just until softened and beginning to turn golden. Combine with the rest of the filling ingredients. <br /><br />Lay a cabbage leaf out in front of you, stem end farthest away from you. Be careful not to tear the cabbage leaves. If you get a tear, rip a small piece off of an extra one to use as a patch.<br /><br />Place about a quarter cup of filling near the end closest to you; begin rolling the cabbage leaf around the filling away from you like you would a burrito, first rolling the end over, then folding the sides in, then continuing to roll to the stem end of the leaf. <br /><br />Set aside, seam side down, and finish with the rest of the rolls.<br /><br />Place rolls in a steamer and steam in a covered pot for 10-15 minutes.<br /><br />While they're steaming, make the tomato sauce: sauté the garlic in the olive oil, then add the tomatoes, herbs, salt & pepper. Heat to a simmer.<br /><br />Serve cabbage rolls hot with some sauce. Parmesan on top is nice, too.<br /><br />40 calories per cabbage roll<br />30 calories per 1/3 cup of sauceMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-35579224519536168012010-01-28T09:35:00.000-08:002010-01-28T16:35:19.008-08:00Fig & Bacon Salad with Parmesan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ3Ywdia0rS-Qw3vXgMg8-coJMSM95aFsGYT7TsBpj9t0JtBeG708XvHNsBKWDw-F_CGSx6H0iKhZnC5fYpyModPLS0JGRYwhSVQM-inA7eRnt40rdAI6npS7wKMZUdC3LwRRDx5M2_I/s1600-h/fig+bacon+salad+copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ3Ywdia0rS-Qw3vXgMg8-coJMSM95aFsGYT7TsBpj9t0JtBeG708XvHNsBKWDw-F_CGSx6H0iKhZnC5fYpyModPLS0JGRYwhSVQM-inA7eRnt40rdAI6npS7wKMZUdC3LwRRDx5M2_I/s400/fig+bacon+salad+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431928808007622546" /></a><br />I ate this for dinner the other night, along with half a baked potato topped with a parsley-kind-of-chimichurri-sauce.<br /><br />Salad:<br />Big, big handful baby greens or cut-up lettuce<br />2 figs, fresh or dried, cut into quarters<br />2 slices cooked bacon, crumbled<br />Parmesan shavings<br /><br />Dressing:<br />1 T olive oil<br />1 T red wine vinegar<br />Dab of Dijon mustard<br />Juice of a quarter lemon<br />Salt & pepper to taste<br /><br />Combine the dressing ingredients and toss with the lettuce. Top with the figs, bacon, and Parmesan.<br /><br />1 serving<br />320 caloriesMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-60885143425516215042010-01-27T08:20:00.000-08:002010-01-27T08:20:00.462-08:00Chicken & Vegetable Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpP3B7DzZC4T8GAFzvgNR62DzrrIjZHYjul5yQHrr8s7MK4hmu5j3MwCsvqpInYgCPg5ibm5Sf92kqwB07tXs6rv00JE8tYdosKP0rX5YHEYAypQEDXNlGKS0Ozyyf75WHmqAQtl1wyQ/s1600-h/Chicken+veg+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpP3B7DzZC4T8GAFzvgNR62DzrrIjZHYjul5yQHrr8s7MK4hmu5j3MwCsvqpInYgCPg5ibm5Sf92kqwB07tXs6rv00JE8tYdosKP0rX5YHEYAypQEDXNlGKS0Ozyyf75WHmqAQtl1wyQ/s400/Chicken+veg+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431239494872062642" /></a><br />This is good as-is, or served over a bed of greens or cous cous. If cherry or grape tomatoes are in season, they would be a nice addition.<br /><br />Salad:<br />2 boneless skinless chicken breasts, cooked and cubed<br />1.5 c lightly steamed green beans, cut into 2-inch lengths<br />1 can quartered artichoke hearts packed in water, drained<br />1 bell pepper, seeds and ribs removed, cut into small pieces<br />1 smallish-medium zucchini, cut into rounds<br /><br />Dressing: <br />4 T olive oil<br />4 T red wine vinegar<br />Juice of half a lemon<br />1 small bunch fresh basil, chopped<br />Leaves from a few sprigs fresh oregano<br />2 garlic cloves, minced<br />Salt & pepper to taste<br /><br />Mix all of that up.<br /><br />4 servings<br />270 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-17334550444203181232010-01-26T16:56:00.001-08:002010-01-26T16:57:45.630-08:00Mmmmm GRITS.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsgozEN4qB3bmtGiUi053N-ZspFXQChp1tId-oF1_gqAbLTWx-2osfdtwycRYgCQGHhGp9QN82_0596BnWttr655-wQ7f0kFIeSp3NZGWfR6OCRpqyxDRZW_wHS9oIWE9KNABlBukA74/s1600-h/Grits.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsgozEN4qB3bmtGiUi053N-ZspFXQChp1tId-oF1_gqAbLTWx-2osfdtwycRYgCQGHhGp9QN82_0596BnWttr655-wQ7f0kFIeSp3NZGWfR6OCRpqyxDRZW_wHS9oIWE9KNABlBukA74/s400/Grits.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5431217421953093730" /></a><br />Savory Grits Breakfast...or lunch...or serve it with a salad and call it dinner<br /><br />This is simple enough I won’t even bother typing a recipe. It’s hot and filling and wonderfully comforting, especially on a cold winter morning.<br /><br />Fix yourself a couple servings of grits according to the directions on the box. White, yellow, quick, original…your choice.<br /><br />While they’re cooking, sauté a couple big sliced-up mushrooms in a skillet. Add some garlic, crushed tomatoes, herbs, salt & pepper, or a bit of pasta sauce if you have some in the fridge. Or use the mushrooms & garlic by themselves, that would be great too.<br /><br />Poach a couple eggs.<br /><br />Split up the grits into two bowls, top with the mushroom mix, top with an egg or two.<br /><br />Make a vegan breakfast by skipping the eggs.<br /><br />Serves 2<br />250-300 calories per serving, with one egg, depending on how large a portion of grits you use.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-15851433333310292462010-01-13T07:00:00.000-08:002010-01-13T07:25:28.260-08:00Poached Egg & Lardon Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeXkW9RWCMqrZnFpLDaR33td0KKHrSPblhag2YsgjgtjIEuIMz_BnXaGdqjqy-v9s8gJMTVj2FnW5-5guvUdUSsojsFD-D2YOStIPT1x9J3Ob4PRnmw6OjNZ_9mGvP3cXcMAaY-xSzKo/s1600-h/Poached+egg+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeXkW9RWCMqrZnFpLDaR33td0KKHrSPblhag2YsgjgtjIEuIMz_BnXaGdqjqy-v9s8gJMTVj2FnW5-5guvUdUSsojsFD-D2YOStIPT1x9J3Ob4PRnmw6OjNZ_9mGvP3cXcMAaY-xSzKo/s400/Poached+egg+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426041763923908642" /></a><br />I make this for weekend breakfast or brunch a lot. It's also a nice light lunch or dinner, especially if you serve it with a little bread or small pasta dish. (In the photo, I've served it with a small amount of fried potatoes, a tomato, and some apple slices.)<br /><br />Dressing:<br />1 T olive oil<br />2 t red wine vinegar<br />1 t Dijon mustard<br />Juice of a quarter or half a lemon<br />Salt & pepper to taste<br /><br />Salad:<br />2 big handfuls mixed greens<br />2 eggs<br />3 slices thick cut bacon, cooked and broken into pieces; or, cut into dice, cook, and drain<br /><br />Set a nonstick skillet with about an inch to an inch and a half of water—and a couple of tablespoons of white vinegar—over heat to boil.<br /><br />While it's coming to a boil, mix dressing ingredients well in a jar or small cup. Place the greens in a mixing bowl, add dressing, and toss. It's very important not to overdress the salad, since the runny yolk of the egg will also dress it, so keep in mind that you may not need all the dressing.<br /><br />Divide the greens between 2 plates and top with bacon pieces.<br /><br />By this time, the water should be boiling. If you don't know how to poach an egg, here's an easy method: crack each egg into a small bowl or cup and tip into the water. Cover and remove from heat. After 10 minutes, the eggs should be perfectly poached. (Me, I just lower the water to a simmer, tip the eggs in, and keep an eye on 'em.) Remove with a slotted spoon and drain the water off before topping each salad with an egg. Add a little salt & pepper to the egg if you like.<br /><br />Serves 2<br />250 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-47422005033817297492010-01-12T17:51:00.000-08:002010-01-13T07:23:39.234-08:00Stuffed Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTOwNvu8yPLSWslucDslfbM3WZ477m4dmnLEMMtFC6RsQiVaz6KFW87jC2durYJG7FdnHXTkCjH_xPCH0HxJrKmjv6KUWPUXfJy6oZMwECELIJAsy5n-mRCNjuhmyF9vsFvVvAFYYu6s/s1600-h/Stuffed+squash.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTOwNvu8yPLSWslucDslfbM3WZ477m4dmnLEMMtFC6RsQiVaz6KFW87jC2durYJG7FdnHXTkCjH_xPCH0HxJrKmjv6KUWPUXfJy6oZMwECELIJAsy5n-mRCNjuhmyF9vsFvVvAFYYu6s/s400/Stuffed+squash.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426037054987835282" /></a><br />This is hearty, lovely for fall and winter, and feeds a crowd really cheaply. Make it vegetarian and lower in calories by eliminating the pork.<br /><br />4 smallish to medium-sized acorn squash, halved, seeds removed<br />1 T olive oil<br />1 lb lean ground pork (or buy some lean pork loin and chop it into very small pieces yourself)<br />1 apple, peeled, cored, and chopped<br />1 c cranberries, fresh or frozen<br />4 oz goat cheese crumbles<br />1 c cooked brown rice<br />Salt & pepper<br />Sage, fennel, whatever spices you like<br /><br />Preheat oven to 400° F. <br /><br />Arrange the squash halves cut side up on baking sheets. If they don't sit up nicely, make a thin slice off the back so they are stable. Rub with olive oil and sprinkle with salt & pepper. Roast for about 30 minutes, or until nearly cooked through; the squash should be about 20 minutes away from being fully cooked.<br /><br />While squash is cooking, brown the pork in a nonstick pan with canola spray. <br /><br />When pork is fully cooked through, combine with remaining ingredients and season to taste with salt, pepper, and any other spices you like. I used sage, fennel seeds, a little Chinese 5 spice, and I don't remember what else. <br /><br />Remove squash from oven; fill cavities with pork mixture. Put them back in the oven for about 20 minutes. Serve 1 squash half per person.<br /><br />8 servings<br />About 310 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-29457631467669977532010-01-10T08:52:00.000-08:002010-01-10T08:55:07.482-08:00The ContestGained 7 lbs back. I shake my fist at thee, holidays! I coulda been a contender!<br /><br />Spurred on by a contest with my friend Tigger, I'm back on the plan. <br /><br />Whichever of us loses 10% of our total weight first, wins. <br /><br />167. 16.7 lbs. Let's do this.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-3863212825164453402009-10-27T18:33:00.000-07:002009-10-27T18:49:13.289-07:00Sesame soba, shrimp, and green beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjBNAp5mNHXhmsmfPBB_uN-9YTxo9dcDkpYxeDUv5fTppPbTqMV1oCsFw7LgeTAewypCod8PEqHh1ZS5Z8hEGj8pV006KwQ9pEB1cwtEMHuO4B41Sx_4kuSGudrEx7JtEcyZRQKMflEI/s1600-h/Shrimp+%26+green+beans.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjBNAp5mNHXhmsmfPBB_uN-9YTxo9dcDkpYxeDUv5fTppPbTqMV1oCsFw7LgeTAewypCod8PEqHh1ZS5Z8hEGj8pV006KwQ9pEB1cwtEMHuO4B41Sx_4kuSGudrEx7JtEcyZRQKMflEI/s400/Shrimp+%26+green+beans.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5397461567502301266" /></a><br />The boyfriend can't eat much seafood due to an allergy, so when I'm fixing dinner for only myself, I usually cook fish since I get to eat it so infrequently. I'd originally intended to do something with salmon, but saw these big, beautiful Gulf shrimp on sale at the co-op and couldn't say no.<br /><br />2 oz dry soba noodles<br />6 large shrimp, peeled & deveined<br /><br />1 T soy sauce<br />1/2 t honey<br />1 t sesame oil<br />1 t sesame seeds<br />Juice of 1/2 lime<br /><br />1 cup green beans<br />1/2 t sesame oil<br />1/2 t soy sauce<br />Juice of 1/2 lime<br />1 t sesame seeds<br /><br />Combine soy sauce, honey, 1 t sesame oil, 1 t sesame seeds, and juice of half a lime. Set aside.<br /><br />Set 2 pots of salted water to boil.<br /><br />In a nonstick skillet over medium heat and coated with canola spray, cook shrimp just until pink. Add half the sauce and toss to coat.<br /><br />While the shrimp cooks, cook noodles in the boiling water according to package instructions (these cook very quickly, about 4 minutes maximum). Drain, return to pan, and toss with the other half of the sauce.<br /><br />While the shrimp and noodles are cooking, cook the green beans in the second pot of boiling water until crisp-tender (should take about 5 minutes or fewer). Toss with 1/2 t sesame oil, 1/2 t soy sauce, juice of half a lime, and 1 t sesame seeds.<br /><br />Place the noodles on top of the beans and top with the shrimp.<br /><br />Serves 1<br />343 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-31621702773763940212009-10-18T13:13:00.000-07:002013-01-24T16:49:58.612-08:00I am so far behind...Well, I was without internet access at home for about 3 weeks (save my iPhone), and so, was unable to post.<br /><br />Add to that a full-time job, impending winter, various other projects, and starting a master's program...suffice it to say I may be in the weeds.<br /><br />I have, however, been cooking. It's the one thing that helps me unwind at the end of the day. And I've been taking photos, though their increasing ugliness is directly linked to the decreasing daylight.<br /><br />Hopefully I'll find time this week to catch up, and then can start posting regularly again. From the start, I decided I'd aim for 4 to 5 posts per week; I now see that 3 would be more realistic, but I'll give it my best shot.<br /><br />Weight update: I'm currently down about 10 pounds, while the boyfriend is down about 20, the jerk. This is much slower progress than I'd hoped to be making, but I try to look at any loss as a victory. There's a lot I <span style="font-style:italic;">could</span> be doing to lose more weight, namely, exercising and not saying, "Who cares, it's the weekend." But I'll get there. Slowly but surely.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-65754408940157245842009-09-08T19:17:00.000-07:002009-09-09T07:16:00.991-07:00Brussels sprouts with bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-IyT-lGJ8RE7BbPoFurIpksZhlUzTjExIZU2hoYrnipw3c65haBJP7qhHPUF4sbMzALz2odzG4DqzfGqOVqn2OU74QLsNUd_V_Y40oEwqaQq9C99NDHrbH_CiHkic5emspGRDzcCBmQ/s1600-h/Brussels+sprouts+%26+bacon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-IyT-lGJ8RE7BbPoFurIpksZhlUzTjExIZU2hoYrnipw3c65haBJP7qhHPUF4sbMzALz2odzG4DqzfGqOVqn2OU74QLsNUd_V_Y40oEwqaQq9C99NDHrbH_CiHkic5emspGRDzcCBmQ/s400/Brussels+sprouts+%26+bacon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5379288487324991650" /></a><br />Take Your 100 Calorie Snack Packs and Shove It, Nabisco<br /><br />15 Brussels sprouts or so<br />2 strips good, thick cut bacon<br />1 clove garlic, minced<br />Salt & pepper to taste<br />Lemon <br /><br />Slice the sprouts very thinly using the slicing disc of a food processor or with a sharp knife.<br /><br />Cook the bacon in a nonstick skillet over medium-low heat. When done, remove bacon and pour off almost all the fat; chop bacon. Put the pan back on the heat, add the sprouts and garlic to the pan, salt & pepper, gently toss, and cover. Cook, removing lid to stir gently every minute or so, about 5 minutes.<br /><br />Remove lid, add bacon, stir. Taste sprouts for doneness (they should be crisp-tender) and seasoning. Squeeze a bit of lemon over and serve.<br /><br />2 generous servings<br />90 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com1tag:blogger.com,1999:blog-2264788362755447298.post-32701592558474947372009-09-07T18:51:00.000-07:002009-09-08T07:07:05.917-07:00Simplest Roasted Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7VfB1Du8mp2mIvH1te6UgrLxPTHGC1BoHqyAO5HbzmQNcUkVEx3EISSA2of6xdf0vHpSKFe2_QuxZ-_C4AKVXCg8yJZk5Mm63zFR01UhWtA3rNGpXnNWSYWLAvgRcb_5QVJid9OOui4/s1600-h/Chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7VfB1Du8mp2mIvH1te6UgrLxPTHGC1BoHqyAO5HbzmQNcUkVEx3EISSA2of6xdf0vHpSKFe2_QuxZ-_C4AKVXCg8yJZk5Mm63zFR01UhWtA3rNGpXnNWSYWLAvgRcb_5QVJid9OOui4/s400/Chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376682127918703138" /></a><br />Simplest Roasted Chicken<br /><br />1 4-pound chicken<br />Salt<br />Pepper<br /><br />Preheat oven to 400° F.<br /><br />Remove any giblets from the chicken cavity. Rinse chicken inside and out with cold water; dry thoroughly with towels. <br /><br />Place on a rack in a shallow roasting pan. Tuck the wingtips under. Generously salt & pepper the cavity and outside of the chicken.<br /><br />Roast for 1 hour.<br /><br />Remove from oven and let rest 10 to 15 minutes before carving.<br /><br />Serves 4 to 6<br />Calories per serving depends on which part of the chicken you eat, and how much. Without skin, 1 of the breasts has about 142 calories; one of the thighs, about 109; one of the legs, about 90.<br /><br />There are 1 million roasted chicken recipes. This is as simple and tasty a chicken as you’ll find. There’s absolutely no reason to futz around with butter under the skin, herbs in the cavity, starting the chicken at one temperature and turning it down later, turning the bird halfway through, etc. If you want to, by all means, do so…but this standby is a wonderful, hearty, simple supper for any busy evening.<br /><br />For different sized chickens, cook at 400° F for 15 minutes per pound.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com1tag:blogger.com,1999:blog-2264788362755447298.post-87611982372873208792009-09-05T06:53:00.000-07:002009-09-06T05:44:42.285-07:00Kale with Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhx4sftnNNrnOTyNvhJXkxOUPfAmHkfWRHYFUgyEjgZnT5SnZrfmP1DenIbI_CQHfIOIb3DIsT9TXl4XKYwihIghIAwBlF-iU2Qhflws4-JLhvE2YSU3dksXiG_Q12rMTvGko64G6zk0/s1600-h/Kale+salmon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhx4sftnNNrnOTyNvhJXkxOUPfAmHkfWRHYFUgyEjgZnT5SnZrfmP1DenIbI_CQHfIOIb3DIsT9TXl4XKYwihIghIAwBlF-iU2Qhflws4-JLhvE2YSU3dksXiG_Q12rMTvGko64G6zk0/s400/Kale+salmon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376684588549893906" /></a><br />2 c shredded lacinato (dinosaur) kale<br />1 t olive oil<br />Red pepper flakes to taste<br />Salt & pepper to taste<br />3 oz smoked salmon, flaked<br />Lemon wedges<br /><br />Heat olive oil in a skillet over medium heat. Add kale and a tablespoon or 2 of water. Cover and cook, stirring occasionally, until softened, but not completely cooked (3 to 5 minutes). Remove cover; add salt, pepper, and pepper flakes. Cook just until water is evaporated, another minute or so.<br /><br />Transfer to plate, arrange salmon on top, and serve with lemon wedges.<br /><br />1 serving<br />160 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-31347587270503781572009-09-04T12:00:00.000-07:002009-09-05T11:44:40.098-07:00Chicken Cabbage Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo4wUlcM0Hkfl9kDU19QFODpSerFl1DpA15W4g2yW6qcdBCzjvDqdm6csm7K78W7EGxRURnuxrWCAhyIp82uWv0ULwawDekomQ3mBq7vGJSenH8RhWgN3HBlbarMNIwDNr5_3EYw6OEI/s1600-h/Chicken+Cabbage+Salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo4wUlcM0Hkfl9kDU19QFODpSerFl1DpA15W4g2yW6qcdBCzjvDqdm6csm7K78W7EGxRURnuxrWCAhyIp82uWv0ULwawDekomQ3mBq7vGJSenH8RhWgN3HBlbarMNIwDNr5_3EYw6OEI/s400/Chicken+Cabbage+Salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376688967747462946" /></a><br />2 chicken breasts, cooked and shredded<br />4 c shredded cabbage<br />Half a jar of <a href="http://skinnyrecipesforfatpeople.blogspot.com/2009/09/spicy-pickled-vegetables.html">spicy pickled vegetables</a><br />1 cucumber, cut in half lengthwise and thinly sliced<br />1 bunch cilantro, chopped<br /><br />Dressing:<br />4 T fish sauce<br />Juice of 1 to 2 limes<br />4 T red wine or white vinegar<br />2 seeded jalapeños, chopped<br />1 T sesame oil<br />1 t soy sauce<br /><br />Combine everything but the dressing ingredients in a large bowl.<br /><br />Combine the dressing ingredients well; pour over vegetables and toss well.<br /><br />Serves 4<br />175 calories per serving<br /><br />Sesame seeds, ginger, and garlic would all be nice additions.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-16501008596904533222009-09-03T08:15:00.000-07:002009-09-03T06:15:32.619-07:00Chicken Salad with Rice and Fruit<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrZSi1E5jqYSg_lIpIXxmZWhydB5kRRDAfdkVd5Mk-A9TWs57QiNbP3NIHdQZDllILL_U5KKvISUqlRga8azOkBJ6ij7t8vB82pORzuZF1YWGAQrLWeMEMftTa7_9OLf7hp6qLnUlF9g/s1600-h/Chicken+fruit+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrZSi1E5jqYSg_lIpIXxmZWhydB5kRRDAfdkVd5Mk-A9TWs57QiNbP3NIHdQZDllILL_U5KKvISUqlRga8azOkBJ6ij7t8vB82pORzuZF1YWGAQrLWeMEMftTa7_9OLf7hp6qLnUlF9g/s400/Chicken+fruit+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376681528523984738" /></a><br />Chicken Salad with Rice and Fruit<br /><br />1 chicken breast, cooked and shredded<br />2/3 c cooked brown rice, cooled<br />2 c fruit, cut up <br />¼ c fresh chopped herbs (basil, parsley, tarragon, or a combination)<br />Juice of 1 lemon, well-reamed<br />1 T balsamic vinegar<br />Black pepper (plenty)<br />Salt (just a pinch)<br /><br />3 c arugula or watercress<br /><br />I should really come up with snazzier recipe names.<br /><br />Combine all ingredients (except greens) in a medium bowl, gently.<br /><br />Divide greens between 2 plates and top each with half the chicken and rice mixture.<br /><br />2 servings<br />200 calories per serving<br /><br />I used raspberries, a nectarine, and a plum this time. Other berries, apricots, apples, pears, etc. would all work well.<br /><br />A little thinly sliced red onion or scallions would be good in this.<br /><br />If you think it needs more zing, try some red pepper flakes. Crumbled blue, feta, or goat cheese, parmesan shavings, or toasted chopped nuts would all be great in this salad, but will add a significant amount of calories. At 200 to start, though, you can certainly afford to add a few.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-87554149416541457402009-09-03T06:11:00.000-07:002009-09-03T06:13:08.349-07:00Thursday, September 3 weigh-in165. Down 5 lbs from the start, but according to my daily caloric intake I should be losing 2 per week (so I should be at 164). Need to start exercising daily.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-76240811630191680262009-09-01T16:28:00.000-07:002009-09-02T09:46:46.833-07:00Kale Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCmc0qiysFetPsr6rbZI4UGyGay6JqmJLL9jkOm_UQKo7AMMqGLsgdsZwHuucGOXAP1r0ABu3nOFXOIp_o9kXjkNQZeIh2i610fYeDoidonLdCBCas77ocdB4s2iJtA_-yuVjSNKkz3A/s1600-h/Kale.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCmc0qiysFetPsr6rbZI4UGyGay6JqmJLL9jkOm_UQKo7AMMqGLsgdsZwHuucGOXAP1r0ABu3nOFXOIp_o9kXjkNQZeIh2i610fYeDoidonLdCBCas77ocdB4s2iJtA_-yuVjSNKkz3A/s400/Kale.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376647091068483890" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0TeU3ZplkG5rg9ySQpsqFyp71yD8x4ZsckGwKp4m0Y7bC-bSAn07TtksYIRGqvZIgbFu3z0321hHpTSa6LKBhBACTuKc5XNKxmdQ675zhrWE3GeMhpkQO1nzRW03VydE31Zl1ECdSLU/s1600-h/Kale+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0TeU3ZplkG5rg9ySQpsqFyp71yD8x4ZsckGwKp4m0Y7bC-bSAn07TtksYIRGqvZIgbFu3z0321hHpTSa6LKBhBACTuKc5XNKxmdQ675zhrWE3GeMhpkQO1nzRW03VydE31Zl1ECdSLU/s400/Kale+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376647665023007778" /></a><br />2 cups fresh shredded lacinato (dinosaur) kale<br />1 T olive oil<br />Splash of balsamic vinegar<br />1 T red wine vinegar<br />Salt & pepper to taste<br /><br />Pine nuts<br />Parmesan shavings<br />Lemon<br /><br />Combine all ingredients (except pine nuts, parmesan, and lemon) in a bowl, gently. Divide between 2 plates. Sprinkle with a few pine nuts and parmesan shavings. Give each a little squeeze of lemon juice.<br /><br />2 servings<br />85 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com1tag:blogger.com,1999:blog-2264788362755447298.post-30840390323646281592009-09-01T16:09:00.001-07:002009-09-01T16:27:07.118-07:00Spicy pickled vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU4ILppJ3kMneNGl50GUz1wWFK7i_WRYsNUnNgsOsoYiEh-obwVWuZ0Tkuur6TTyyKBI5Wr1bFeFvGY5ACmQEqb9nnNRuHtzZc_CTf9X8hSVsGrkyVrO_Weyu9eWErv9M0E_SI8avp0Q/s1600-h/Pickled+Veg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjU4ILppJ3kMneNGl50GUz1wWFK7i_WRYsNUnNgsOsoYiEh-obwVWuZ0Tkuur6TTyyKBI5Wr1bFeFvGY5ACmQEqb9nnNRuHtzZc_CTf9X8hSVsGrkyVrO_Weyu9eWErv9M0E_SI8avp0Q/s400/Pickled+Veg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5376642921431729234" /></a><br />5 or so radishes, julienned<br />1 very large or 2 medium carrots, julienned<br />1 medium red onion, thinly sliced, or one medium bunch scallions<br />3 whole small Thai peppers<br />10 peppercorns<br />1 T sugar<br />1 T kosher salt<br /><br />Place all ingredients in a quart jar with tight fitting lid. Fill with white vinegar just to cover. Store in refrigerator at least 2 hours, up to 2 weeks (might last longer, but you'll eat it faster than that anyway).<br /><br />Great in salads and on sandwiches. Use the pickling liquid to flavor sauces, too.<br /><br />6 to 8 servings<br />About 20 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-25743052830648479352009-08-25T18:40:00.000-07:002009-09-06T06:34:30.053-07:00Chèvre & jalapeño stuffed hamburgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cuZdRj2YOH6s2RDTq9iPkaZGMYC7OuINZM8JJuXChBm-HNQaYaG0RdAA8iM1Dv2UGGM3bgptL6-2AJx1te1StQuIrX04NDBO03KmK5SzadS5Nt7EaZXmhEpJ6-nNgxkbo4amv4z0Kuc/s1600-h/Burger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6cuZdRj2YOH6s2RDTq9iPkaZGMYC7OuINZM8JJuXChBm-HNQaYaG0RdAA8iM1Dv2UGGM3bgptL6-2AJx1te1StQuIrX04NDBO03KmK5SzadS5Nt7EaZXmhEpJ6-nNgxkbo4amv4z0Kuc/s400/Burger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5375980081412115378" /></a><br />12 oz chuck steak, trimmed of fat, cut into 1-inch cubes (or 12 ounces ground chuck 85% lean beef)<br />1 t kosher salt<br />A few grinds black pepper<br /><br />2 T <a href="http://www.chavrie.com/nutrition.aspx?product=2">Chavrie</a><br />Pickled jalapeños<br /><br />2 hamburger buns (I found Sara Lee brand "80 Calories & Delightful" whole wheat hamburger buns. Normally I don't buy gimmicky crap like that, but decided to try them and they are just fine.)<br /><br />Pulse the cubes of meat in a food processor 10-15 times, with the salt & pepper, until it is ground beef.<br /><br />Divide into 4 equal amounts; make each into a thin patty.<br /><br />On 2 of the patties, spoon 1 T of Chavrie and spread to 1 inch from the edge. Place pickled jalapeños on top of the cheese. Top each with the remaining patties; seal the edges well.<br /><br />Heat a well-seasoned cast iron skillet over medium heat for 2 to 3 minutes (you may want to use a little canola spray or swipe the inside with a bit of high-heat oil).<br /><br />Cook the burgers 3 to 4 minutes per side. Serve on toasted buns.<br /><br />Serves 2<br />400 calories per servingMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-32598546424546230522009-08-25T16:35:00.000-07:002009-08-25T16:48:29.700-07:00Stuffed Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK_XQF_ZqBaYrq5MR8ZmZv7sqRUZ0QkJMqNlgEER3Y0xBaLRdXLZYhSuyfySx4hYvkdRN-gha9mDGAIvhCDf_EfRR173ujyYQ0Q7zn15fscBv-k-AIdw9r9bSJMGv3hyphenhyphenREL96M7i7_QY/s1600-h/Stuffed+peppers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK_XQF_ZqBaYrq5MR8ZmZv7sqRUZ0QkJMqNlgEER3Y0xBaLRdXLZYhSuyfySx4hYvkdRN-gha9mDGAIvhCDf_EfRR173ujyYQ0Q7zn15fscBv-k-AIdw9r9bSJMGv3hyphenhyphenREL96M7i7_QY/s400/Stuffed+peppers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5374052505404118770" /></a><br />4 large bell peppers, tops removed, seeded<br /><br />Filling:<br />2 large tomatoes, seeded and chopped<br />2 jalapeño peppers, seeded and chopped (more if you want it spicier)<br />4 cloves garlic, minced<br />1.5 c cooked brown rice<br />2 chicken breasts, roasted and shredded<br />Half c each fresh cilantro and parsley, chopped<br />Quarter c grated parmesan<br />Salt & pepper to taste<br /><br />Preheat oven to 350° F.<br /><br />In a pot of boiling water, submerge the peppers until bright green about 2 minutes. They should be starting to soften, but still hold their shape. Remove to shallow baking dish.<br /><br />In a nonstick skillet lightly coated with canola spray, over medium-low heat, cook the tomatoes, jalapeños, and garlic until soft and sauce-like. <br /><br />Combine tomato mixture and the rest of the ingredients. Spoon a quarter of the mixture into each pepper. Bake for 20-30 minutes.<br /><br />4 servings*<br />240 calories per serving<br /><br />*Full disclosure: We are now both so accustomed to eating lighter meals that neither of us could finish an entire stuffed pepper (served with cucumber radish salad on the side). We each ate half of one before giving up.Mayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0tag:blogger.com,1999:blog-2264788362755447298.post-91478063495411680362009-08-24T17:25:00.000-07:002009-08-24T17:30:12.301-07:00Cucumber radish salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKatT2GWuIEXEV40P8pvQL4qwbskirJOOrp-4dOD4ARMMlVih4iRgsIdkDxOHDSz8bP2aSIgc0YUT_9HA3ZZCv3gUsn9wSKaEWjV9eeAgZ-k3ZgZMaz4zHajDckrvnshUd_iTBjiBdnrs/s1600-h/Cuke+radish+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKatT2GWuIEXEV40P8pvQL4qwbskirJOOrp-4dOD4ARMMlVih4iRgsIdkDxOHDSz8bP2aSIgc0YUT_9HA3ZZCv3gUsn9wSKaEWjV9eeAgZ-k3ZgZMaz4zHajDckrvnshUd_iTBjiBdnrs/s400/Cuke+radish+salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5373692168174136562" /></a><br />1 medium cucumber, thinly sliced<br />About 8 radishes, thinly sliced<br />1/4 c fresh dill, chopped<br />1/4 c red wine vinegar<br />Salt & pepper to taste<br />Crushed red pepper to taste (optional)<br /><br />Combine all ingredients well. Let marinate in the fridge for at least an hour before eating. Thinly sliced red onion or minced garlic would also be nice in this very refreshing salad.<br /><br />Serves 2 (big servings)<br />30 caloriesMayhttp://www.blogger.com/profile/00526895192655987078noreply@blogger.com0