Ratatouille – Not Like The Movie – but served in an omlette

When I was in college I lived off campus for two years with three roommates.  We each had responsibility to cook dinner for the house Monday through Thursday whether you were going to be eating there or not.  One of our roommates, Annie, was a vegetarian, so I was always searching for good ideas of what to make that we all would like as well as something that was inexpensive.

 

Ratatouille was a go to dish, but back then I made it with a ton of olive oil and served it covered in cheese.  It was vegetarian, but certainly was not healthy.  Since then I have discovered that both the oil and cheese were unnecessary to make a great dish.

 

Here is my much lighter version, which I used as the filling for an omelet.

 

1 large yellow onion diced

3 cloves of garlic minced

Pam

3 cups of diced eggplant

2 zucchini – diced

2 yellow squash – diced

1 red pepper – diced

1 15 oz. can chopped tomatoes (I have mentioned in previous recipes that fresh tomatoes are wasted on these cooked dishes, but if you are overwhelmed with fresh tomatoes go ahead and use them.)

30 fresh basil leaves chiffonade (That means finely cut)

 

Spray a big stockpot with Pam and place over Medium High heat.  Add the onions and the garlic and cook, stirring every 30 seconds, until softened, about 5 minutes.  Spray more Pam and add the eggplant.  Cook the same way for another 5 minutes.  Add all the other vegetables except the basil and cook another 5 minutes.  Add basil and salt and pepper.  Cook another five minutes.


Chicken Cutlets with Artichoke Hearts, Capers and Lemon

I used boneless, skinless chicken thighs because they just have more flavor than chicken breasts, but feel free to use either.  I place the chicken between two pieces of plastic wrap on a cutting board and using a meat mallet I pounded the chicken to about half an inch thick.

6 boneless, skinless chicken thighs – pounded

3 T. Wondra – or all purpose flour

Salt and pepper

Pam

1 15 oz. can artichoke hearts- cut in half

1 lemon’s worth of juice and zest

2 T. capers

After pounding the chicken, sprinkle both sides with Wondra, or flour and salt and pepper.

Heat a non-stick fry pan on high heat and spray with Pam; turn the heat down just a little.  Place only as much chicken in at a time so that the cutlets don’t touch each other.  Cook on one side until golden brown, about 3 minutes.  Flip over and brown the next side.

Put the chicken in a shallow pan in a 300º oven to finish the cooking for about 15 minutes.

Once you have cooked all the chicken.  Put the artichoke hearts, capers, lemons and lemon zest in the same fry pan without cleaning it out of any browned bits left from cooking the chicken.

Heat the artichoke hearts on medium high heat for about 5 minutes and pour over the chicken.

 

Variation to make a more brothy version:

 

Cook the chicken in a Dutch oven.  After browning the chicken deglaze the pan with a cup of white wine.  Add chicken back to the pan and add the artichoke hearts, lemon juice, zest capers and 1 cup of chicken broth.  Bring pot to a boil and reduce to simmer cooking for 15 minutes until chicken is cooked through.


Tuna Tartare

This is a great spicy appetizer; if you can afford the calories serve it with good seeded crackers.  I just eat if straight for dinner.

¾ pound of sashimi grade tuna steaks or medallions – cut into ¼ inch cubes

1 avocado – cubed

1 minced shallot

2 green onions chopped

2 T. soy sauce

1 t. wasabi

2 T. Siracha sauce (red chili garlic sauce)

1 t. sesame oil

12 t. lime juice

Mix soy sauce, wasabi, Siracha, sesame oil and lime juice together.  Add all the other ingredients gently folding, not to mash the avocados.

Chill for at least a half an hour.


Sweet Corn and Cherry Tomato Salad

I love to grill corn in the husk.  It keeps it moist and develops the sugars when it caramelizes a little.  It is easy.  Pull back the husks leaving them attached and clean out the silks.  Pull the husk back up and soak the ear with water.  Grill on a medium high fire about 15 minutes turning it so all sides get the heat.

You can choose to cook the corn any way you like.

 

6 ears of corn- cooked and kernels cut off the cob

1 pint of cherry tomatoes- halved

1 shallot minced

25 basil leaved cut in thin strips (Chiffonade)

5 T. white wine vinegar

1T. Olive oil

5 Splenda packets

Salt and Pepper

 

Whisk together the vinegar, oil, Splenda salt and pepper in a bowl.  Add everything else.


Have You Looked In The Mirror?

The Bible has many lessons, but as adults we have learned that plenty of the verses can be used to contradict each other.

The great book says, “Judge not, lest ye be judged.” (Mathew 7:1) But it also says a lot about judging, like “Open thy mouth, judge righteously, and plead the cause of the poor and needy.” (Proverbs 31:9) So this is not a judgment, but more an overall observation.

This refection, from the Book of Dana, the third chapter entitled “What were they thinking?” comes today’s lesson:  “Just because you can zip it up, does not mean you should be wearing it.”

 

The other day I went shopping in my closet looking for pants that I had not worn in a while.  I found a pair of black cropped pants that had descended far down the pile, meaning I had not been able to wear them in quite some time, yet they were still in my main closet and not the closet of hope where I keep good clothes that are MUCH too small.

I looked at the tag, two sizes smaller than the pair of khakis I was wearing.  I let the current pair fall to the ground without even unzipping them and shimmied into the black crops.  I zipped them up, no problem.  Feeling triumphant I practically skipped to the full-length mirror and was thankful that it was close by.  These pants were in no way appropriate for public viewing with me in them.  And thus came the lesson, “Just because you can zip it up, does not mean you should be wearing it.”

As I went about my day, in a skirt that actually fit, I began to notice people or all sizes who apparently did not own a full length mirror or had assumed that the zipping of the clothes was all that was required to tell if they were appropriately dressed.

The first person I saw was a rather large woman in a sleeveless shirt that did not have arm holes big enough to allow her arms to fit out without looking like they were being squeezed out of a sausage casing.  It was a hot day and I am sure her clothing choices were limited, but there was no way that enough blood was getting to her hands and fingers due to the constriction of the arm hole.

The next person I encountered was a teenage girl at the Harris Teeter Grocery who could not have been more than a size 6 in actual body, but she, in perhaps some denial, was wearing a pair of skinny jeans so small that were disabling.  I say this with first hand knowledge because she dropped a lemon on the ground and was physically unable to bend over and pick it up.  I watched as she leaned sideways against the display and tried to get the fruit before I actually bent over and picked it up for her and she sighed with great relief.

Even watching TV that night I thought that Divia, the statuesque Physicians Assistant on Royal Pains needed to discuss with wardrobe the size of her lime and white cropped pants that did her no favors when she turned around.

So the lesson of the day is an easy one.  “Look in the mirror before you leave the house.”  The best-dressed person is not wearing the most expensive clothes, but the ones that fit their body the best, no matter its size.

 


Green Onion-Ginger Sauce on Chicken

My friend Dottie showed me her favorite recipe for a green onion and ginger sauce served with noodles.  Since I have basically given up noodles I decided it might be good on chicken.  I modified it by removing most of the oil since it was not needed for flavor.

10 green onions – both white and green parts chopped into ½ inch pieces

½ cup minced fresh ginger root

1 T. white wine vinegar

2 t. low sodium soy sauce

1 t. canola oil

Pinch of sea salt

Boneless, skinless Chicken cut up

Mix all the ingredients except the chicken and put them in a container in the refrigerator for at least 1 hour.

Spray Pam in non-stick fry pan and cook the on medium high heat for a few minutes on each side.  Spoon some sauce on chicken while still hot and eat!!

The sauce can be kept in refrigerator for a couple of days.


Peach Chutney

Chutney tends to be very high in calories because it uses a ton of sugar to balance out the tangy vinegar and hot from peppers.  I tried making peach chutney with Splenda and it worked perfectly.  No one could even tell the difference.

 

I served it on grilled pork tenderloin, which was a great match.

 

1/3-cup cider vinegar

10 packets of Splenda

½ medium Vidalia onion – diced

½ sweet red pepper- diced

1 jalapeno- seeded and diced finely

2 cloves of garlic grated

2 T. grated fresh ginger

Handful of raisins

Pinch of salt

3 large peaches- peeled and cut into small wedges

 

Put the vinegar and Splenda in a pot and Bring to boil.  Add everything except the peaches and reduce to simmer for 10 minutes.  Add the peaches and continue cooking for ten minutes.

 

Can be served warm or cold.


Green Bean, Cherry Tomato and Fennel Salad

1 lb green beans – stem end cut off and cut in thirds

1 pt. cherry tomatoes – halved

I large fennel bulb – shaved thinly

4 oz. feta cheese – crumbled

Dressing

1 shallot – minced

2 T. Dijon mustard

4 T. white balsamic vinegar

5 Splenda packets

1 t. olive oil

salt and pepper

Blanch the green beans for 3 mins. and then remove them quickly and put them in a bowl of ice water t stop the cooking.  Add the tomatoes and fennel.

Put all the dressing ingredients in a jar and shake up to mix.  Pour over the vegetables right before serving.  Sprinkle the feta on top.

Don’t put the dressing on too early because it will make the beans an ugly olive green rather than the bright green, but if you have leftovers it will keep fine, just not be as pretty.


Blackberry Lemon Frozen Chiffon

Chiffon’s are something Betty Draper might have made if she cooked.  It is a little like a dairy-less ice cream. But when I served this dessert last night Carter thought it looked like something out of Dr. Seuss beacuse of its strong purple color.  I have cut out sugar from my diet, but still imbibe in man-made sweetness.  If you have a moral opposition to Splenda throw caution to the wind and use sugar.  The Splenda version has only about 25 calories per serving.

Makes 8 servings

Four cups Blackberries – you can use other berries, but I am unsure how blueberries will do

¼ cup of fresh squeezed lemon juice

4 egg whites

Pinch of salt

6 T. water

1 Cup Splenda for cooking –measures the same way as sugar.

Put the Black Berries in the Cuisineart and pulse until obliterated.  Put a wire mesh sieve over a bowl and pour the blackberries into the sieve.  Using the back of a big spoon push as mush liquid through the sieve as you can.  It will take a little work.  Throw away the skin and seeds left in the sieve.

Add the lemon juice to the berry juice.

Put the egg whites and the salt in a stand mixer and beat them on high just until they are frothy.

In a small saucepan put the water and the Splenda.  Bring to a boil and while hot turn the stand mixer on high and pour the hot liquid in a thin stream into the egg whites.  Beat until they are stiff.

Remove the mixing bowl from the stand and fold in the blackberry-lemon liquid.

Spoon into ramekins.  Place them in the freezer for at least 6 hours.

Note:  If you use sugar bring it to a boil with the water and boil it for 3 minutes without stirring


How Old Is That Meat In Your Freezer?

Have you ever seen the TV show Hoarders on A & E TV?  It basically takes people with a fairly serious mental illness and trades them help from professionals if they allow cameras to film how crazy they are.  It is a somewhat disgusting show, but I watch it.  The best thing I get from watching the show is the feeling that I must get up and clean something out of my house right away and I always have some area in my house that could use some serious purging.

 

There are a couple of traits I have noticed over the years that many of the hoarders have in common besides the obvious trouble with throwing much of anything away.  One is that often have too many pets to remember and so when a cat goes missing amidst the piles of magazines and cabbage patch doll collections they don’t really miss it because one of the other 23 cats will keep the hoarder’s attention.

 

Another common trait is hoarders often have things in their freezers that have been there for decades.  Each Hoarder considers the freezer some magic box that can arrest all decay from any food put inside.  (I am not even going to discuss the contents of their refrigerators.)

 

If you have never worked in a commercial kitchen or taken a food safety course let me be the first to tell you that even food in the freezer has a “shelf life.”  So get up right now and go open the freezer and throw at least three things away.  Good items to start with are ice cream that is over two months old (if you have been able to keep ice cream that long, congratulations on your will power), bread or ground meet that is more than 3 months old, or here is one I hate, but bacon that is more than a month in the freezer needs to be disposed of.

 

I am guilty of filling my freezer full of food I have cooked too much of and then never gotten around to eating it.  It does not help that I have a child who hates leftovers; I tell her she was born in the wrong family.  I also have a freezer in the garage that tends to fill up with ice so I have to do a giant defrost and throw everything away all at once.

 

The TLC TV channel has a show called Extreme Couponing that practically celebrates hoarding just because these people have been able to get stuff for pennies on the dollar.  There is no way that a family will ever be able to eat 700 boxes of hamburger helper before they die of a coronary.

 

So I am committing to be more mindful of what I already have and try and use it before I purchase something new.  And if I find things that no one in my house is going to eat I am going to give it away while it is still good.

 

I’m going to the freezer now, and am thankful the garbage will be picked up in 36 hours.  What about you?


Lemon Zucchini Latkes

My garden is spitting out squash like the Duggers do children, but nothing else is producing yet, so I am sorry for yet another Zucchini recipe.  But you won’t be sorry if you make this one.

I was making Russ a loaf of Zucchini bread, but I grated too much zucchini and had to think of something to do with it.  While looking at the shreds in the Cuisineart I thought it looked a lot like grated potato for Latkes.  So here is the out come.

These can be used as a side dish or tomorrow I am going to re-warm them and put a dollop of Greek yogurt and a sliver of smoked salmon on them and serve them as an appetizer to my Cousin and his wife who are coming for dinner.

Makes 24 – 2-inch latkes

4 medium zucchini – grated

1 t. salt

Juice of one lemon and zest of half the lemon

1 shallot minced

3 T. Parmesan cheese

3 T. flour

1 egg and one egg white, beaten

Black pepper

Pam

Grate the Zucchini in the food processor and put into a colander and sprinkle with all the salt.  Mix it together.  Place colander over a bowl to catch the liquid that is going to drain out of the zucchini and let it sit for half an hour.

After draining hold colander under the running water in the sink for just a moment to rinse off a little salt.  Put a paper towel on top of zucchini in the colander and press it down pushing as much water out of it as possible, turning the squash a couple of time.

In a large mixing bowl beat the egg and egg white together and add all of the ingredients except the pam.

Heat a non-stick fry pan on medium high.  When it gets hot spray Pam in the pan.  Drop spoonfuls of the zucchini mixture into small rounds and press them down a little.  Cook for about one minute on the first side and then flip them and press down again and cook the second side about a minute.

I only do about 5 at a time so they are not crowded in the pan.  You can keep them warm on a cooling rack set on a cookie sheet in a 250º oven if you want to serve them right away.

Or you can wrap them up and refrigerate them and reheat them on a cooling rack set on a cookie sheet in a 325º oven until they are warm – probably about 10 mins.

 

I used the Latkes as the base of an hors d’oeuvre.  I put a dollop of Grreek yogurt and a sliver of smoked salmon on top they were great.  Russ then ate the leftovers for breakfast and added capers making them even better


Dieting Is All In Your Brain

Some people eat to live, all 6 of them and then there are the rest of us.  One of the things about doing this challenge is I have become the “diet whisper” to so many.  Now I certainly don’t mind sharing my 40 plus years of dieting knowledge, since I have lost multiple hundreds of pounds over my lifetime.  What most people and I really need is a “weight maintenance whisperer.”

Losing weight is exciting and maintaining that loss is dull boring and really a life’s work.  It is certainly not something I have mastered and am clearly a long way off from worrying about right now.  First, lose the weight.

So if you are looking for the real secret about losing weight, here it is…your brain has decide to do it and then your body will follow.  So if you are struggling with trying to lose weight stop trying.  Ask yourself if you really want to do it.  Once your brain says it’s in then your body will join.  Why?  Because changing your habits takes every bit of strength your brain has.

I heard an interesting bit of information the other day.  You don’t just make a couple of decisions about what to eat everyday, but more like two thousand decisions.  Do I have the turkey?  If I do, should I have cheese with it?  What kind of cheese? How much cheese?  I probably should not have the cheese, but now that the idea of cheese has entered my brain I really want the cheese.  I could just forget the turkey and eat the cheese.  But one little piece of cheese won’t fill me up and I will still be hungry.  Making the right decision 2000 times a day is practically impossible.

 

The exhaustive fight to do the right thing begins to take up all your brains computing power.  No wonder most of us give up the fight because we actually have to do something else, like go to work, the laundry or remember to pick your kid up at school.  The headmaster does not accept the excuse, “sorry I was late, my brain was fighting over the apple versus cookie decision.”

So find a way to get your mind in the game first and then do everything possible so your brain can’t get you out of it.  My way is publicly announcing I am doing this, but I know that way is more than a little crazy.  It is my crazy brain I have to work with.


Baked Stuffed Zucchini

The Garden is in full squash production.  Here is a great way to use the zucchini you should have picked two days ago, but you did not see them under that giant leaf until they got just so big.

 

4 large zucchini – or six smaller ones

2 15 Oz. cans stewed tomatoes

1 large sweet onion chopped

2 T. Pesto – or 20 basil leaves chopped, and 2 cloves of garlic minced

½ cup grated Parmesan cheese

Salt and Pepper

Pam  (of course)

 

Preheat the oven to 425º

 

In a saucepan put the tomatoes and the onion and bring to a boil and then reduce to simmer and cook until the onion is translucent, about 20 minutes.

 

Cut the ends of the Zucchini and slice them down the center lengthwise.  Scoop the seeded middle out of the squash digging it out as an American Indian would have dug out a wooded canoe.

 

When the tomatoes are done remove the pan from the heat and add the pesto and the Parmesan cheese and mix well.

 

Spray an oblong pan with Pam.  Fill each zucchini canoe with the tomato mixture and place in oblong pan.  After you have filled all the zucchini sprinkle salt and pepper on each one.

 

Add a cup of water to the pan without pouring on the zucchini canoes.  Cover the pan with foil, sealing it as best you can.

 

Carefully place in the oven so as not to make the canoes float around and turn upside down.

 

Cook for 45 minutes.  Then remove the foil and continue cooking for another 15 minutes.  The zucchini should be fork tender.

 

4 servings as a main dish or 8 as a side dish


Pan Sautéed Flounder

Today you get a whole dinner’s worth of recipes.

No one should be afraid to cook fish, there is hardly anything easier than pan sautéing and this is a very healthy version.  You can substitute any flat white fish or you can leave the skin on the flounder.

Skinless flounder filet

Wondra

Pam

Salt and Pepper

Lemon juice

If you don’t know what Wondra is it is time to learn because it is the best flour to dredge protein in for pan sautéing.  You find it in the flour section of the grocery store.

Lay your fish our on a flat surface sprinkle it with Wondra.  You don’t need to coat it thickly, just evenly dust about a teaspoon for side of flounder.  Salt and pepper that side and then flip the fish over and repeat.

Heat a non-stick fry pan on medium high heat and spray the pan with Pam.  Lay the fish in the pan.  Don’t crowd the fish, each side needs to cook for only about 2 minutes and then flip it over and cook the other side.  Squeeze lemon juice on the fish while it is cooking on the second side.

Remove from the frying pan.  If you still have more fish to cook before you enjoy it, put the cooked fish in a 250º oven for holding, not more than 10 minutes.


The Problem With Underpants

When I go to Belk’s and look at the women’s underpants the majority come in an incredibly small range of sizes.  I’m not talking about just small panties, just a small range of numbers.  If you are a woman the size numbers 5, 6 and 7 might sound familiar.

 

Now, I have a close association with the other range of 8, 9, and10 all of which I have worn or might be wearing right now, it’s your guess.  But for the regular sized people who wear what Belk’s calls “Misses” sized clothing, the underpants are 5, 6 or 7.  Three numbers to cover butts from size 4-16 seems to be just too few numbers.

 

I understand that 5, 6 and 7 might just be another way of saying small, medium and large, so why 5, 6 and 7? I digress.

 

Here is the real problem as I not only see it, but also have experienced it.  Having three numbers that span 7 sizes of clothing means that they can expand.  For example, a small woman who wears a size 4 dress may buy size 5 panties just as a woman who wears a 6 or an 8 buys.

 

It is all well and good that they all could fit into a 5, but the problem comes when that size 4 person wearing her size 5 underpants gains a little weight.  She may no longer fit into her size four dress, but magically her size 5 panties still fit.

 

Not many people are crying about that poor size 4 people, but what about those of us in the double-digit range.  There is nothing happy about going from a 12 to a 16 dress except that you still could wear your same size 7 underwear.

 

If my panties got tight as soon as I crept up one dress size I might be better at nipping it in the bud, so to speak, right then.  But no, my panties, made of that forgiving elastic, and fine-spun knitted material just happily accommodates my increasing bum.

 

You might think the mirror or jeans would snap me into reality, but I can always stand at a more flattering angle or not machine dry my jeans.  It isn’t until my oh-so-forgiving panties actually get too tight that I say, “I’ve really got to lose weight.”  By then it’s at least two or three sizes too late.

 

So my answer to this problem is to beg lingerie manufacturers for less forgiving panties.  They have already done it with Bras.  The word on the street is for every ten pounds you lose or gain you need a different Bra size.  That has got to have helped sales.  So do for panties what has been done to bras.  Something that is really a pain-in-my-ass is the reminder I need to walk away from the kitchen.


Summer Rolls

These are one of Carter’s favorite things to eat.  It is the best way to get veggies into a kid.  The traditional summer rolls put noodles inside, but I replaced the noodles with romaine lettuce.  The dipping sauce also makes a great dressing for a green salad.

Dipping Sauce

1/3-cup soy sauce

¼ cup water

10 Splenda packets

Juice of 1 lime

2 t. grated ginger

3 cloves garlic grated

1 t. Siracha (garlic chili sauce)

Handful of fresh cilantro leaves chopped

Rolls

Rice Paper rounds –

2 cups of shredded Chicken – can be poached or pulled from a rotisserie chicken from the grocery store  (You can use any kind of protein, grilled beef, cooked shrimp, or roast pork.  Be Creative)

Head of romaine lettuce washed and torn into pieces

1 cucumber- peeled and seeded and cut into strips

3 carrots – peeled and cut into strips

24 fresh basil leaves

24 fresh mint leaves

¼ cup Hoisin sauce

Wet one rice paper round and lay it on a plate.  Schmear a one-inch stripe of Hoisin sauce in the middle of the rice paper.  If the round was a clock, schmear one inch in from 12 o’clock to one inch in from 6 o’clock.  The Hoisin sauce is the only really calorie-laden thing in this recipe so go easy on it.  Lay two basil leaves and two mints leaves on the Hoisin.  Top with a couple of lettuce leaves, a few strips of cucumber and carrots and then a few pieces of chicken. This all should be done in a line in the middle of the rice paper.  Fold the short edges at 12 o’clock and 6 o’clock in and then pull the three o’clock flap over and roll the whole thing to 9 o’clock.  It will look like a somewhat translucent big egg roll.

Repeat.  This is a fun thing to let people make themselves.

Serve the dipping sauce in a little ramekin on the side.


Zucchini Chips

OK, these are nothing like chips except for the shape, but they are yummy, somewhat snack like, incredibly easy to make and a good use of garden abundance.

 

Zucchini evenly sliced into ¼ inch rounds

Ground Cumin

Sea salt

Pam

 

Preheat convection oven to 450º if you don’t have convection they will just take a little longer to cook.

 

Cover cookie sheet with foil and spray with Pam.  (By now you know I love Pam.)

Lay out zucchini in single layer and spray the top of the zucchini with Pam.  Sprinkle Cumin over the zucchini evenly.  Then sprinkle just a bit of sea salt.

 

Place in oven and cook for 20-30 minutes.  The actual time depends on how close to ¼ inch you made your slices.  When they just start to get brown they are done.  They will shrink up about 25%.

They are good hot or cold.


Mindfulness — or more often than not, Mindlessness

This morning while looking out our bedroom window that overlooks my precious vegetable garden Russ calmly says, “There are three deer outside.”

I jump from bed and flew open the sash and scream at these unknowing thieves at the top of my lungs, which most of you know is quite an unholy sound.  The two does and one buck lazily look up at me, some 100 feet in the air from them and feel no fear what so ever.

It took Russ running outside, clapping loudly to run off the pepper-plant-eating-vermin.  Now I don’t want to hear from all you Bambie lovers until you have had a few hundred plants that you tended lovingly from seedling into just-about-to-bear-beautiful-fruit-full-grown-plants mindlessly gnawed on by deer who decide half-way through destruction that maybe this was not what they were craving.

Mindlessness is something we all can be accused of.  Just last weekend I received an invitation from a relative I refuse to name for a family reunion on May 4.  This being May 30 I consulted another relative who had received the same card and we quickly figured out she meant August 4.

Later that day I went to visit a different relative, whom I also refuse to name, who had ruined a pair of $6,700 hearing aids because she had put them in the microwave.  Apparently she was supposed to put just one small part in the microwave to clean it, but in a moment of distraction she just put the whole thing in the cleaning tube and sparked it all up.

Those mindless eating deer drove me to such perturbation that while making my standard breakfast of high protein Special K with some beautiful sweet blackberries I poured iced tea on it rather than milk.  As soon as I saw that brown liquid rise to flake level I came too and quickly dumped the liquid out of the bowl while holding all the solids in place.

Since the tea was in just a moment the flakes were still crisp, thanks to that industrialization process Kelloggs perfected to help keep cereal from turning to mush within seconds of liquid touching it.  I went to the fridge and pulled out the bottle of Maple View Farms skim milk, which had only about one cereals’ worth still in it.  I tipped the bottle up and poured the remaining milk into the bowl only to be met by a yogurt like substance covering my delicate blackberries and doomed flakes.

Cursing the deer for diverting my attention away from my regular routine of always smelling the milk before pouring (there is no excuse for the tea) I realized how easy it is to get distracted from doing the simplest things.

So is the case with heathly eating.  I know that I can go mindlessly about eating something I shouldn’t and never really realize, appreciate or register that I have eaten it.

With this wake up call I am dedicating myself to mindfulness.  Not just about eating, but about living, and a little about finding those deer and scaring them so badly that they vow to never come near my garden again.


Nam Prik Ong- the non Prik Chicken way

Prik means Pork, not your brother-in-law

 

This is a Thai dish that is normally made with fresh ground pork (Not sausage), but to make it much lighter I have made it with ground chicken breast.  The calorie difference is 200 for pork and only 120 for chicken.  If you don’t care about calories use the pork, it is better.

 

1 inch of ginger root –peeled

½ cup of cilantro stems

4 dried red chilies – they are small about 1 inch each

1 shallot

4 cloves garlic

1 lb. of ground chicken or pork

2t. Soy sauce

1 pint of cherry tomatoes -halved

4 green onions chopped- both green and white parts

Green cabbage leaves

 

Put the ginger, cilantro stems, chilies, shallot and garlic in a food processor and run it until everything is mashed up but not quite a pulp.  Add the meat and mix well.

 

Heat a skillet on medium high and if you are using chicken, spray with Pam, pork has enough fat not to need Pam.  Dump the meet mixture in the skillet and add soy sauce.  Cook, for about 6 minutes, stirring often.  Add the cherry tomatoes and continue cooking for another 2-3 minutes, mashing them into the meat.  Remove from heat.

 

Cut the head of cabbage in half and separate the leaves carefully into cups.  Wash and dry.  Sprinkle with sea salt and spoon meat mixture into cup.  Top with a little green onion.

 

 


The Numbers

“How much?”  Is the question I keep getting.

 

“How much what?” I ask.  The answers have been all over the place.

 

“How much weight have you lost?”

 

“How many people are pledging?”

 

“How close to $1,000 per pound lost are you?”

 

“How many green beans are in the green bean recipe?”

 

“How many people have you e-mailed this stuff to?”

 

To satisfy all these seekers of information I will be publishing all the numbers on the first of every month.  And this being June 1, oh no, it’s already June 1, I am reporting.

 

Weight lost:  12 pounds.  Now don’t get excited you skinny people who never had to go on a diet before.  12 pounds in three weeks is not my run rate, and if you know me, you know I rarely use the word run in any sentence that has to do with me.  If I remain diligent I might be able to lose 6-7 pounds a month.  Remember I am old, I take thyroid medicine and my life-long love affair with food has not changed.  I just have to keep coming up with more healthy recipes.

 

How many people have pledged?  146 pledging units, (a unit is an individual, couple or family.)  Pledges are coming not just from North Carolinians, but also from boarding school and college friends who live in places like Ohio, Rhode Island, New York and Pennsylvania.  One touching pledge came from a thirteen year old friend who is donating part of her Bat Mitzvah money.  Now that’s a good deed.

 

How close to $1,000:  Right now I am at $461.73 – easy math – That is 46% to dollar goal.  I am overwhelmed with the generosity of you pledgers.  If you do the math the average pledge is $3.16.  The highest pledge is $25 per pound, but every pledge, big or small is important.  I love the  enthusiasm of one friend who liked the blog so much she upped her pledge from $2-$5.  I hope you feel like you are getting value for money.

 

How many Green beans?  As many as you have.  Remember they are addictive and you will be sorry if you don’t make a bunch.

 

How many people have I e-mailed?  Too many to count.  It has got to be obnoxious when people see my name in their in-box.  So if you are reading this maybe you could e-mail it to a few people you know.  Once I get to $1,000 I will stop asking you to do anything except maybe work out with me, still not so good at running.

 

It is not too late to pledge.  In fact it is never too late to pledge.  So if you or your unit has not received a thank you note from me click on the pledge tab now!!  I need you and you know I will love you and your unit more for it!


Yellow Squash and Onions

This spring I asked Russ to pick up some plants for our vegetable garden from the farmer’s market.  I wanted 4 zucchini plants, 4 yellow squash and 4 cucumbers.  When he brought them home I said the cucumber did not look like ones I had planted for the last 16 years.   He said the lady who sold them to him told him they were bush cucumbers.  HA, they were zucchini.  So we are having an over abundance of squash already.  Top it off the yellow squash are zephyr, those half green half yellow ones that  technically  is a yellow squash, just not what I thought it would be.

So I will try and not overwhelm you with squash recipes, but this one is a favorite from my Grandmother.  It is very easy and once you have it you will want it again.

6 cups of yellow squashed sliced into ½ inch rounds

2 medium sweet onions chopped

2 t. butter

1 T. Cremora or Coffee mate (Coffee Creamer)

Salt and lots of black pepper

In a stockpot put the onions and the squash and just enough water to come half way up the side.  Sprinkle a little salt in now.  Bring the pot up to a boil and reduce to a slow boil, cover. Stir every five minutes.  After 10 minutes of cooking remove the lid so the steam can release and cook until the onions and squash are tender, about another 15 mins.  Make sure you still have liquid in the pot.  The squash will start to fall apart, which is good.  After it is done add the butter and the powdered creamer. I know powdered coffee creamer sound crazy, but you will be surprised how good it is and not that bad for you. Add Salt and lots of Black Pepper.


Champions for Kids

For all you followers who live in the Triangle I want to invite you to the Streets at Southpoint this Saturday for the Food Bank of CENC’s Champions for Kids day.

Summer is a particularly hard time for kids who are at risk for hunger.  51% of all kids in public schools in our 34 county service area get free or reduced price lunches at school.  That is over 300,000 kids.

In order to help feed them during the summer the Food Bank works with agencies to set up summer feeding programs and helps make more food available to families.

If you come out to the mall think about bringing food to donate that you can spare, of course money is always welcome.   There is a Kids Feeding Kids walk in the Mall from 8:30- 10:00.  A Food Bank truck will be parked on the road that passes between Magiannos and Firebirds between 10:00 AM and 6:00 PM so you can just drive by and pass your donations out the window.

If you are up at 9:00 watching Saturday morning cartoons on ABC-11 I will be live on TV.  So if you can’t come to the mall you can see me on TV.

I know that so many of you have made generous pledges to the Food Bank through the Less Dana, More Good Campaign, and thank you for that.  It takes many events and messages to educate the public on the problem of hunger and help get the support we need to help our neighbors.


What’s Not Motivating

 

Motivation is a very personal thing.  What motivates me is not necessarily what motives you.  I know this to be true because more people have said to me that they would rather pay me to lose weight than discuss their weight publicly.

 

One thing I know is not motivating to me is to be bullied into doing something.  Case –in-point is my 5th grade gym teacher.  Even though I can’t remember his name I can picture him in my mind perfectly.

 

He was a little fireplug of a man, who wore those ever popular among coaches in the ‘70’s sans-a-belt pants.  They were made out of stretchy material that was not yet the perfection of today’s spandex so after a few weeks of putting his hands in and out of the slash-front- pockets the front flaps began to hang down so it looked like he had two pouches.

 

This Gym teacher, let’s call him Mr. Bully, announced to my fifth grade class that one requirement of our school system was that each of us had to climb the rope hanging from the gym ceiling.  Not only did we have to climb the rope the twenty feet, at the very least, but when we reached the top we had to take one hand off the rope and touch the ceiling and then make our way back down the rope.  Falling off the rope at the top did not count as a successful completion.

 

Every week one or two students would attempt the rope climb, cheered on by the rest of the class.  There were those stellar students who were clearly descended from chimps who could jump up and grab the rope way above their heads, coil the dangling end around their feet, shimmy up to the top, remove one hand and without fear touch the ceiling and slide back down without the slightest tinge of a rope burn.

 

I was not one of these agile youths.  I attempted the climb.  Having never been instructed in any proper climbing technique, I would grab the rope and try and pull my body off the ground.  I would lift my legs and after what seemed like an eternity my hands would get sweaty and I would slide the three feet down the rope, having never actually made any upward progress.

 

This torture went on for weeks with no actual progress.  Mr. Bully would pull me off the sidelines of dodge ball having already been hit by at least three balls in the first ten seconds.

 

“Dana,” he would yell.  “Climb the rope!”  It was clear I was never going to be able to climb the rope.  But he continued to insist that I do it.

 

“You will not be allowed to pass out of fifth grade until you pass the rope test,” he would scream at me and the other rope climbing failures.  At least I was not alone in my humiliation.

Not only was I poor in the upper body and coordination department I was deathly afraid of heights.  That fear was well developed from having to climb up the steep roof of our house to fix the TV antenna on cold Sunday afternoons when the football game reception was ruining my parents’ day.

 

So I really tried hard not to learn to climb because if by some miracle I was able to pull my body up the rope I certainly was not going to be able to take one hand off just to touch the gym ceiling.  I would have been more willing to kiss the gym ceiling than remove 50% of what was holding me on that rope.

 

Week after week, Mr. Bully never let up on me.  But as the group of non-climbers would huddle together I noticed one similarity… We all were mostly straight A students.  Now I’m not saying that all the straight A students could not climb the rope, certainly there were many of those gifted in both mind and body, but the threat of not passing out of fifth grade came into question, in my mind at least.

 

So one beautiful spring day, around April, when Mr. Bully had everyone come in from kickball early so they could watch the rope climbing losers fail one more time, I spoke up.

 

“Mr. Bully, is it really a rule that we can’t go on to 6th grade if we don’t pass the rope test?”  I asked.

 

“Dana Carter, just get to the rope and climb.”

 

“But is it a rule?”

 

“Yes, stop asking questions.”

 

“You mean that the town of Wilton is willing to pay for straight A students to repeat fifth grade just because they can’t climb the rope?”  I knew I was on to something because they passed Curtis Zelbisher out of fourth grade and he could not read.

 

“It’s a rule,” Mr. Bully screamed at me.

 

I got a little nervous then, having never really questioned authority like that before.  I grabbed the rope and lifted my legs up, still only three feet off the ground.

 

The next week when called to the rope I tried another tactic.

 

“Mr. Bully, I am afraid of heights.  I think my parents might sue the school system if I were to climb the rope and get to the top and fall to my death when I removed a hand.”  I could see steam coming from his hairy ears.  I tried again… you know the outcome.

 

I had never heard the phrase, “speak truth to power,” but I certainly was feeling it.  As I would question this idiotic rule he would threaten me more and more.  His mistake.

 

One day I was playing at friend Wendy Maclay’s house.  She happened to live across the street from the Verrilli’s.  Jamie Verrilli was our friend, but more importantly his mother, Rosemarie was the first Selectwoman of our town, which is kind of like being the mayor.  Wendy and I went over looking for Jamie and when we saw his Mom I took it as an opportunity to question the big “rope-climbing rule.”

 

Mrs. Verrilli, being a brilliant and calm woman with a big hairdo, listened intently to my story, with Wendy and her own agile son Jamie backing me up on the “facts.”

 

After I finished my too long description of Mr. Bully and my embarrassing treatment in gym I just waited.  Mrs. Verrilli did not tell me I was right nor did she tell me I had to climb the rope.  She just said, “I’m not sure, but I will look in to it.”

 

The last few weeks of school went on with me in the same non-rope-climbing predicament, but I persisted in my vocal protest.

 

School ended.  I got my report card.  Straight A’s and no mention of repeating fifth grade.  When the fall rolled around I found I was assigned to be in Dale Stoelting’s 6th grade class.  She was the best teacher ever.  Not only did not climbing the rope hold me back, but I was rewarded with the best teacher.

 

The first day we had to go to gym class I cringed, walking down the hall to the high ceilinged gymnasium.  As went entered the room I was surprised to see that Mr. Bully was not there.  Rumor had it that he had been relieved of his position.

 

I have no information if Mrs. Verrilli had anything to do with it, but I do know she was a very smart woman, proof of that is one of her other son’s Donald is currently the solicitor General of the United States.

 


Roast Green Beans

If you have never roasted vegetable you are missing one yummy way to enjoy them.  Even small non-green-eating children like these and they can’t be easier.

Green Beans

Pam

Salt

Preheat convection oven to 425º.  If you don’t have convection set oven at 450º.

Cut the stem end off the green beans.  Cover cookie sheet with foil spray with Pam.  Spread the green beans out in a single layer if you can, but a little overlapping won’t ruin it.  Put in the oven and check on them after 15 mins.  The amount of time it takes to cook them depends on their thickness and water content.  It could take up to 25 minutes for them to finish.  You want them to start to brown.  Sprinkle salt on them once they are out of the oven.

Always make at least double the amount you think you will need.  First roasting shrinks them down and second you won’t be able to stop snacking on them.  This recipe is great for even the most marginal of green beans, like really old ones or out of season.


Here I Am, Lord

While at church today we sang one of my favorite Hymns, Here I Am, Lord.    Part of the last stanza goes like this:

 

I will tend the poor and lame.  I will set a feast for them.  My hand will save. Finest bread I will provide till their hearts be satisfied.  I will give My life to them.  Whom shall I send?  Here I am Lord.

 

While singing this my eyes welled up with tears, and it was not because I could hear the pitiful sound of my own singing voice, but because I was overwhelmed by the thought of all of you generous friends who have made pledges of support.

 

You are the people tending the poor and lame, which while not a politically correct description, it is accurate of many hungry people who depend on the Food Bank.

Feeding someone is one of the most loving acts humans can do.  And I appreciate your selfishness in doing it.

 

You are not just giving to me, you are giving to the world through this campaign.  Here You are!


For the Love of Tea

I was walking by a closed bookstore and a title caught my eye:  The Ultimate TEA Diet; Boost your Metabolism, shrink your appetite and kick-start remarkable weight loss.  This seemed like a dream come true to me.  You see Tea, and when I say Tea, I mean Iced Tea, said with the most reverence possible, is my vice of choice.

 

I have a complete love affair with tea.  Russ brings it to me in bed every morning because he is a really smart man, if you know what I mean.

 

I make a two-quart pitcher of my own special recipe almost everyday.  I run the hot water tap until it gets as hot as it ever does into my blue plastic pitcher and put in eleven regular Lipton tea bags, the small ones, never the big giant ones nor the Iced Tea blend.

 

I let those bags steep for 20 minutes, but sometimes I forget about the pitcher and it sits on the counter for three hours.  It does not seem to matter how long I let it steep.  It is always perfect.  When I ask friends who are visiting if they would like something to drink, they often say, “I’d love some of your Tea.”  See, it is my tea.  Somehow it is better than regular Tea.  Why is that?

 

It could be that the temperature of my hot from the tap, never boiled water is just right to elicit those delicate flavors out of cheep-ass-bought-at-Costco-tea bags.  Maybe it is the eleven-bags ratio to two quarts of water.  Who knows, but it is the stuff I crave.  Well, the Tea with fresh lime juice and Sweet’n Low.

 

My Sweet’n Low addiction in Tea is serious.  I know there have been a lot of newcomers to the artificial sweetener world.  Those claiming to taste more like sugar, or be less carcinogenic, but I grew up in the 70’s, era of great chemical tastes, like Tang and Tab.  I crave that artificial-pink-packet flavor in my Tea.  I even carry it in my purse because so many new-age hip eateries do not espouse those non-organic sweeteners in favor of natural stuff like Stevia.  No match, in my Tea world.

 

So understanding how much I love Tea and how serious my addiction is, you would think that a book called the TEA Diet would be perfect for me… Hold your horses.  If drinking tea really did do all the things that this book titled promised how the hell did I get so fat to begin with?

 

Without actually reading the book this is what I think about it.  Eating less is about the only way to lose weight.  Eating less sugar, white flour and fat helps you lose it faster.  Exercise helps, it helps a lot, but Tea is not the answer.

 

Tea, being my last surviving addiction (as long as I stay off sugar) may not actually be bad for me, but I still consider it an addiction.  I’m just glad that I don’t need to go to Tea drinkers anonymous.


Gazpacho

I made my good-for-you gazpacho for Mah Jongg today and everybody asked if it was on the blog.  I said, “No, its just gazpacho.”  But they all wanted the recipe so I’m putting it up for the Mah Jongg girls and anyone else who wants it.  It is a great starter for lunch or dinner so you get full before you eat anything less healthy.

One trick about this Gazpacho I learned from my friend Roz Howell, was to use canned diced tomatoes.  She convinced me that they were always better than fresh since they were perfectly ripe.  In the weird juxtaposition of the world, Roz was the one who taught me how to play American Mah Jongg.

1 15 oz.can diced tomatoes

46 oz. bottle of Hot and Spice V-8 –low sodium

2 medium sweet onions chopped finely

1 English cucumber –  seeded and diced

½ red bell pepper diced

½ green bell pepper diced

1 jalapeño pepper minced

1 cloves of garlic grated

5 T. red wine vinegar

10 basil leaves – cut in tiny strips

Mix everything together and chill.  This one was garnished with a slice of avocado.  Feta cheese is also a great garnish.


Roast Cauliflower

Sometimes you just want something to snack on and this recipe makes a great cold snack or hot as a side dish

 

Cauliflower

Cumin

Sea salt

Pam

 

Preheat oven to 450 – convection is you have it.

 

Cover cookie sheet with foil and spray with Pam.

Divide the cauliflower into florets and spread out evenly in one layer on cookie sheet.   Sprinkle cumin over cauliflower.  The amount depends on how much you like cumin.  You don’t want to cover it in cumin, just a pinch per floret.  Sprinkle sea salt lightly.

 

Place in oven and cook for a15-20 until the cauliflower starts to brown slightly.

 

 


Campaign By the Numbers

I love numbers.  I love statistics and data.  It might have stemmed from the math exercises my Dad used to make me and my sisters do while picking up rotten apples in our Connecticut orchard when I was a kid.

 

A word problem drawn from my Dad’s real life went something like this…”How many boxcars of beer, that’s train box cars, have I drunk in my life, if I started drinking when I was 16 and drank an average of five beers a day?”

 

Forget the issue of my father telling us he started drinking before he was legally able or that 5 being an average meant some days it was more than 5.  What he taught us was what questions to ask and what data did we need to figure out the answer.  How old was he at that moment?  Did he start right on his actual birthday?  How many beers does a boxcar hold?  (The answer to that was it’s own math problem, there are 24 beers in a case, a pallet holds 144 cases, the boxcar can hold… You get the idea.)

 

All this is the lead up to a report on the pledge numbers so far.  To date 117 of you have made pledges.  Thanks to each and every one of you.  The largest single pledge is for $20.00 for each pound I lose and the smallest is for .50¢.  The oddest number is one for $11.73. When asked for the significance I was told, “Everyone else just gives round numbers.”

 

The total pledged for each pound lost is $352.73, so far.

 

Now I like round numbers.  And I really like big numbers.  So to satisfy those two things I am trying to find enough people who are willing to join my team to pledge so I can get $1,000 per pound.

 

That is a really big number.  Now multiply that number by each pound I lose.  So if I can lose 50 pounds I can turn each .50¢ pledge, added to the $3 pledges and the $20 pledges and turn it into $50,000 for the Food Bank.

 

Feeding America say that when you give a dollar to the Food Bank of CENC, they can turn it into $10 worth of food.  So now that $50,000 can be turned into $500,000 worth of food.  That is a big number.  A number my Dad would like almost as much as beer.

 

So here’s the call to action.  I need you, and your sister Doris and your neighbor Hank.  I need you all to pledge so I can make this math equation work.  Please let them and any other really nice people know about this project.  Your generosity inspires me, but more importantly it helps someone who really needs a meal.  Won’t you pledge and pass it on today?

 


Bacon and Egg Salad

Bunch of arugula

Roast green beans

Grilled Portobello mushrooms

Roasted plum tomato

Wedge of goat cheese

Slice of bacon – cooked and crumbled

Poached egg

Balsamic vinegar

For the last two weeks I have eaten a salad for lunch and sometimes dinner most everyday.  You might wonder how I gain weight since I do really like salad.

I thought you might like to see some of the combinations of things I put together.

Not many people think of Bacon and eggs on salad, unless it is the mayo laden egg salad.  I like to make a bed of greens with balsamic vinegar and no oil.  The yolk of a poached egg is the perfect replacement for oil.  It gives you the mouth feel of fat, but is still not too unhealthy.

To make roast tomato –  cover cookie sheet with foil.  Spray with Pam.  Cut tomatoes in half and place cut side down on foil.  Place in 300 degree oven for 2 hours.  Salt afterwards.


Minted Pea Soup

Last night we served dinner at the Jones’ house to the winners of the Durham Academy auction.  One of the items I cooked is this Minted Pea soup.  It is pictured here with lardons and fried leeks as garnish.  Those little items add the calories, but if you do without them you have an incredibly healthy soup.

1 large onion chopped

1 leak- chopped up to light green section

2 cloves of garlic minced

1 20 oz bag of Frozen peas

3 cups of stock (chicken or vegetable)

½ t. white pepper

35 mint leaves chopped

¼ cup plain yoghurt

 

In a stock pot put the onions, leaks and garlic and cook over medium heat for about 10 minutes until translucent. Add the stock and peas and bring to a boil.  Off the heat add the white pepper, mint and salt and pepper.  Transfer to a blender in batches and puree.  Adjust seasoning.

 

Can be served hot or chilled.  Serve with a dollop of yoghurt.


A Crazy Idea

Tomorrow my Blog and Weight Loss Challenge will officially be one week old.  I want to thank all of you who have made a generous commitment to the Food Bank and me by pledging.

As of today there are 81 families who have pledged to the tune of, wait for it…$188 for every pound I lose.  That is heart warming.  I wish heart warming was more like fat melting and could help me drop the pounds, but I diverge.

I love reading the notes of which “Go Dana,”  is leading the pack as the most common comment; it starts to make me wonder where you all want me to go?  As I read I started to hatch this crazy idea.  What if I could get pledges totaling, now you really have to wait for it,  $1,000 per pound lost?  I know that is a ridiculous amount of money and I promise not to cut off a major limb, and all my limbs are major, just to get more money, but I think it is possible.

What does getting pledges of $1,00 mean?  IF you are reading this you have to pledge!  It means everyone I ever met has to pledge.  It means that even people I have never met need to pledge.  It means maybe Ellen DeGeneres would do something for the Food Bank of Central and Eastern NC, and she is way more generous than even Oprah.  Maybe we could get Ellen and Oprah to compete on giving to the Food Bank and then we could take bets on who would win.  Then maybe the FBI would get involved because I was running some kind of illegal betting scheme.  Then I might end up in the Federal Pen at Butner with Bernie Madoff.

Ok, I’m backing up to the $1,000 part.  Hey, don’t you want to be part of this Crazy Idea?  Its easy, just click on the Pledge Tab, right there at the top of this page.


Quinoa Salad

I love Quinoa!  It is a great grain that makes a nice cold salad mixed with fresh vegetables.

 

1-cup pre-washed Quinoa grain (If yours does not say pre-washed on the bag, rinse it before cooking it)

2 cups chicken stock (Or vegetable stock to make this a vegan dish)

 

Put the stock and quinoa in a saucepan and bring to a boil.  Cover and reduce to simmer for about 15 mins.  You will know it cooked because each grain will have expanded and white threads are coming from the grain.  Set the quinoa aside to cool.

 

2 seeded and chopped tomatoes

1 English cucumber – seeded and chopped

1 red pepper – seeded and chopped

¾ cup diced sweet onion  (red or white)

Juice of one lemon

2 T. white wine vinegar

1 T. olive oil

25 mint leaves chopped

Handful of cilantro – chopped

Salt and pepper

 

Mix everything together and chill.  Could not be easier!

 

You can add others vegetable such as green beans, sugar snap peas, zucchini, asparagus… the list goes one.  You can also change the herbs and add basil or tarragon.  Be creative, or just use up what you have in your fridge.


Chili Lime Glazed Salmon

This is a recipe I made up for a Garden Club Christmas Auction five years ago.  I still get requests for it so I thought you might enjoy it too!

1big side of salmon (skinned)

1 c brown sugar

1/3  c. soy sauce

1/3 c. lime juice

3 T. chili powder

2 T. red pepper flakes

Mix everything together except the salmon.  Pour 1/3 of the mixture in a sauce pan and set aside.

Lay plastic wrap out on baking sheet.  Pour a little sauce on the middle of the plastic wrap and lay salmon on top of sauce. Pour the rest over the top of salmon and wrap it up and marinate for 1 hour.  Grill on med heat for about 6 mins on first side  and flip and grill 3 mins on the other side.

While grilling place sauce pan of remaining sauce on med. High heat and bring to a boil and reduce by 1/2.  After salmon is cooked pour sauce over and serve.


Could you feed your family on $140 a week?

I got a message today from my friend Pokey telling me about a challenge that was on ABC’s TV show The Chew.  The challenge was trying to feed a family of four on $140 a week.

 

Why $140, you ask?  That happens to be the highest amount that someone receiving Federal SNAP Aid, better known as Food Stamps, receives.  Now I don’t care what your politics are, but this recession has put many more hard working people at risk for hunger than you can imagine.

 

A really horrible statistic that the Food Bank of Central and Eastern NC has discovered is that 51% of all children in our 34 county service area are on free or reduced price lunches.  Most of them are on free and many more qualify but are too proud to ask for it, so they are just hungry kids.  How can you learn anything if you are hungry?  I have a hard time concentrating right before lunch and I had breakfast.

 

Pokey said she was going to try and feed her family one-week on that amount.  I need to reminder her not to use what is already in her freezer, or pantry.  If a person is at risk for hunger they usually don’t have much in those places.

 

The Food Bank is the safety net that fills in where food stamps leave off.   I promise to not preach in this blog, but every so often I will try and educate you on the realities of hunger in our community.

 

So please consider pledging something to my campaign.  Although losing weight is for me, the money raised will go to help people you may never meet who are grateful for your generosity.


Caramelized Onions – master recipe

Caramelized onions are one of the truly great low calorie foods.  I make big pans of them and then divide them up into smaller portions and freeze them.

They can be used to top a turkey burger that is just a little bland, or put in a sandwich to add some depth of flavor.  Added to tomato soup, even canned, they will make your mouth so happy.

They are easy to make, but still take a little time.  Always cut more onions than you think you will need they cook down to less than ¼ their original volume.

Sweet onions

Pam

Sugar

Salt

Slice onions.  Spray Pam in a large frying pan and put onions in it.  Place on medium low heat on stove.  Cook low and slow, stirring every so often. After about 20 minutes the onions should start to get golden brown.  Don’t try and get there faster by making the heat higher.  The low and slow develops the onions natural sugar.  When they get to the color in the picture sprinkle a tiny amount of sugar on top and stir.  Continue cooking about 5 more minutes until they get brown.  Putting the sugar on too soon will make them burn.  Salt to taste when done.

Use them on everything.  I love them in salads, mixed in eggs or in a grilled cheese, but that’s not very figure friendly.


Caramelized Onions


Writing a Blog — Easy, Understanding How Blog Technology Works — Not So Much

As I often say to my husband, “If anything ever happens to you I will be fine, but not my computer.”  Not so romantic, but when you are married to a Masters of electrical engineering with an MBA why would you learn how to protect your computer from a virus?   I think it is very romantic when he comes to bed and says, “I just backed up your system.”  Yeah, you are the best husband, because although I know it should be done, how to do it is just something I never really bothered to learn.

 

That brings me to the Blog issues.  There are lots of words around setting up this Blog that I have never heard of and therefore don’t understand, like Meebo, Meta or Gravatar.  Even my spell check does not like them.  Ha, I’m not the only old one here, and by old I mean someone who grew up with a dial, pre-touch tone, phone, who if you were lucky had a cord that could enable you to pull the phone in your bedroom for private discussions about who was cuter, Donny Osmond or Bobby Sherman.

 

So that finally brings me to the issue of the day, forgiveness.  Please forgive me as I learn how to best utilize this tool known as a blog.  Forgive the web-site if you are unable to log in to PLEDGE, as happened to my mother, and let’s not talk about what old means to her.  Please try again to pledge.  I am fairly certain it will work someday!!

 

I also am going to keep my promise with recipes.  You know how May is busier than December if you have a child in school.  I’ll get one up by tonight!!


Help Me, Help the Food Bank and Maybe even help you!

I love group brilliance.  Not only are the pledges coming in, but the creative ideas are too!

A giant thank you to the 40 people who have already pledged a total of $111 for every pound I lose!  The notes of support are inspiring, but even better are the ideas on how people are taking this challenge on for themselves.

A couple of people who also want to lose weight have made pledges as well as setting goals to lose weight for themselves.  To add skin to the game they have said they will double their pledge if they don’t reach their goal.  Another friend has made a pledge, but will add to it for every pound she loses by November 1.  You know I am going to be asking her to come walk with me!

If you want to add a bogey to your pledge just let me know by sending me a new pledge on the pledge  page.  I promise I won’t double count your pledge.

Creating a supportive community is what I need.  What about you?


Less dana live


Fava Beans and Sugar Snap Peas

1 pound fava beans in shell (They are big bean pods, that in the end don’t result in that many edible beans, but they are good)

1 pint sugar snap peas

1 shallot minced

1 clove of minced garlic

2 handfuls of pea shoots (could substitute arugula or baby spinach)

1 t. olive oil

Salt and Pepper

Shell the fava beans from the big pods.  Blanch for 2 minutes in boiling water and run under cold water.  You then need to slip off the outer skin of the fava bean.

In a skillet on medium high heat add olive oil and when it is warmed up add the shallot and garlic.  Cook for one minute stirring.  Add sugar snap peas and fava beans and 3 T. of water.  cook for 3 minutes.  Add the pea shoots cook another minute until wilted.  salt and pepper to taste.


The weight loss challenge

This fat lady plans to eat less so many hungry people can eat more.

Welcome to my new campaign!!  I need to lose weight, again! Seven years ago I created a weight loss challenge for myself which worked better than anything else I had ever done.  I lost 130 pounds and raised $47,000 for the Food Bank of Central and Eastern North Carolina by asking friends and family to pledge money for every pound I lost.

Unfortunately I am really bad at maintaining weight loss. I am not motivated to do this just for me.   So here I am, having gained 75 pounds back.  And no, I did not gain it back just to have another campaign for the Food Bank.  I have tried to lose weight in every traditional way but have failed.   I need the push of loosing weight for the greater good, for people I will never even meet.  That and knowing that other people are supporting me.

There are over 500,000 hungry people in central and Eastern North Carolina who need food!!  You are the key to helping all 500,000 and 1 of us.

So, if you are still reading and are interested in helping me and hungry people please go to the Pledge page of this website and make a pledge.  No credit card, cash or checks are needed today!  You are just going to promise that at the end of this campaign you will donate a certain amount to the Food Bank of CENC for every pound I can lose before November 1.  The motivation for me is great.  Imagine that there is $500 riding on each pound I loose.  I wouldn’t dare eat a piece of coconut cake for that.

What do you get out of this besides the great feeling of helping so many?  I am going to post not just my weight loss progress, but also my recipes with photos of what I am eating, if it is any good.  If you are interested in eating a more heathy diet or just want some inspiration about what to cook for dinner tonight you can visit this blog to see what I am cooking.

Thanks for going on this journey with me.  Feel free to share it with your friends.