Carrot Soup

This is one of my favorite low calorie soups. I plan to eat this tomorrow with a 5 ounces of chicken as one meal.

I also changed the batteries in my scale and obsessively weighed items I knew the weight of so I knew if the weight was correct. So my scale weight is going to go up about one lb tomorrow. Time to get over it!

Spiced Carrot Soup with Cilantro


Coriander, cumin, and turmeric give this soup Indian flavor. Pungent cilantro balances the spices.


1 tablespoon olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 teaspoons ground coriander seeds
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
6 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled baby carrots
3/4 cup coarsely chopped fresh cilantro, divided
1/2 cup half-and-half
1/4 cup honey
1/4 cup (1-inch) sliced fresh chives

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add coriander, paprika, cumin, and turmeric; sauté 2 minutes. Add broth, salt, pepper, and carrots; bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5 minutes.

Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup

Yield: 8 servings (serving size: about 1 cup soup and 1 tablespoon chive mixture)

CALORIES 153 (22% from fat); FAT 3.7g (sat 1.3g,mono 1.8g,poly 0.3g); IRON 1mg; CHOLESTEROL 8mg; CALCIUM 66mg; CARBOHYDRATE 26.1g; SODIUM 461mg; PROTEIN 4.8g; FIBER 4.7g

Cooking Light, JUNE 2002

Christmas Baking 2008

I made petifours today for the holidays, have a look! I didn't have red food coloring so I had to use blue this year instead of red, so it looks a little weird. Funny thing is when I bake I have no interest in eating it.

I'll post a recipe if interested.

What's Cooking?

I bought the Sonoma Diet cookbook , good stuff folks! Tons of execellent recipes and with great reviews on Amazon it was hard to pass up! If any of you own it or have a favorite recipe let me know!

Weight Watchers Shrimp/Chicken Pad Tai

Loving this for food prep

My mother bought me this container for the holidays this year. I found a great way to utilize it with the spices I prep on the weekends.

Check it out!
jalepeno, onions, minced ginger and finally minced garlic

Holiday Cookies/Candy 2007

Recipes by request

Almond iced cookies
Dark Chocolate Whoppie Pies
Dark and Milk Chocolate Turtles

Photos are not the best but I was too lazy to retake.

Retro - Recipe - Deviled Crab Boules with Beurre Blanc

Deviled Crab Boules with Beurre Blanc
succulent crab and topped with a buttery wine sauce. Make-ahead tip: Prepare the bread shells and crab filling up to a day ahead of time. Just store the shells at room temperature in a zip-top plastic bag, and refrigerate the crab filling.

Boules:
2 (3-ounce) Kaiser rolls

Deviled crab:
1/4 cup finely chopped green onions, divided
1/4 cup dry white wine
2 garlic cloves, minced
2 tablespoons light mayonnaise
1 tablespoon stone-ground mustard
1/8 teaspoon ground red pepper
1/8 teaspoon paprika
1/2 pound lump crabmeat, shell pieces removed

Beurre blanc:
1/3 cup fat-free, less-sodium chicken broth, divided
1/4 cup finely chopped shallots
1/4 cup dry white wine
2 tablespoons white wine vinegar
1 bay leaf
1 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
Julienne-cut green onions (optional)

Preheat oven to 375°.

To prepare boules, hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place bread shells on a baking sheet. Bake at 375° for 5 minutes. Remove from oven; set aside.

To prepare deviled crab, combine 2 tablespoons chopped green onions, 1/4 cup wine, and garlic in a small saucepan; bring to a boil. Reduce heat; simmer until reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in mayonnaise, mustard, red pepper, and paprika. Add 2 tablespoons chopped green onions and crab; toss gently to combine. Spoon crab mixture evenly into bread shells. Bake at 375° for 15 minutes or until thoroughly heated.

To prepare beurre blanc, combine 2 tablespoons broth, shallots, 1/4 cup wine, vinegar, and bay leaf in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 3 minutes). Drain through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine mixture to pan. Combine remaining broth and cornstarch, stirring well with a whisk; stir into wine mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; add butter, stirring until butter melts. Stir in juice and black pepper. Serve beurre blanc immediately over warm boules. Garnish with julienne-cut green onions, if desired.


Yield: 2 servings (serving size: 1 boule and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 415(29% from fat); FAT 13.4g (sat 4.6g,mono 4.4g,poly 1.7g); PROTEIN 34.5g; CHOLESTEROL 142mg; CALCIUM 135mg; SODIUM 1049mg; FIBER 3.4g; IRON 3.2mg; CARBOHYDRATE 34.3g

Celebrity Bankruptcy and Turkey

Well I don't have much to say but I felt like updating anyway 11 days post surgery, am I getting "better"? It's so hard to tell I analyze every little detail all day long. I realize nerves and nerve damage take a long time to heal but it's so frustrating. I do my best to not think about it. But it's not easy.
edit * After reading this I have to realize so many people are so much worse off than me, so I need to pull it together!
One thing I can confirm when I lay down my hands are not as painful or as asleep as they were. Sitting is still my trouble spot, especially sitting here at the computer. But what else am I to do during the day? I can't clean, cook, train, work or anything else for that matter. I just lay around waiting...

Thanksgiving is coming and I miss cooking. I am still having family over but I am only going to make ( embarrassed to say) Rachel Ray's Pistachio Encrusted Turkey Breast, (see below) I won't do it alone, Richard will help but at least I feel like I am doing something. Doing nothing is just depressing.

Moving on, I have to say out of all the MTV shows out there. I hate the show CRIBS. In no way am I jealous, I wouldn't want all that, gold toilet seats, 18 cars, 35 foot ceilings. It makes me laugh. It's just not important. Health is all that is important... Don't get me wrong, financial security, being able to go on vacations is what I want from my life. But I have no interest in peeing in 24 karat gold. And don't be confused, so much of that is show. They are in debt up to their asses, but they want you to think they aren't. IE MC Hammer.

Here are more celebrities to look up to: BANKRUPT CELEBRITIES
Some people/celebrities have legitimate money issues, but when they spend their money as if they are going to be famous forever, well that is where the trouble begins.

Now for the fun part here is the Pistachio Encrusted Turkey Breast

Best Salad in the world

Tell me this isn't gorgeous! lettuce, chick peas, tomatoes, olives, yellow peppers, pine nuts, parm cheese, broccoli, cilantro, shrimp etc...

Cheesecake brownies and Fudgy Brownies

Since I have a lot of friends competing tomorrow I made Chocolate Chip Toffee Cookies, Fudgy Brownies and Cheesecake brownies I haven't cut up yet. If you are interested in the recipes please let me know. I didn't feel like posting them.

almost there

I also made szechuan cucumber salad today. My favorite restaurant that makes this went out of business so I am working hard trying to replicate the exact recipe. It's not easy!

I used:
kirby cycumber, fresh ginger, fresh garlic, red peppers, allspice, anise stars, hot pepper oil, rice vinegar. kosher salt, cracked pepper.

I do not have my camera so I had to use my treo to take this picture...Surgery is scheduled for November 1. It will be a pretty difficult recovery but certainly tolerable. I am not allowed in a car for 4 weeks after it and not allowed to do anything during those 4 weeks at all. I may have the possibility of getting my computer at home so that I can work from home after that time. I would love to get my life back as soon as possible.

I dropped my lap top several nights ago. Now my monitor is turning white pixel by pixel. In a panic ( which is always a great way to deal with problems) I purchased a new one. I won't have it until late October so I hope this one holds on for dear life until then. Going online is pretty much my only cure of boredom here at home.

Chicken,Pasta and Chickpea Stew

I added fresh parsley, oregano, extra garlic and salt/pepper.
Excuse the bowl. It looks a little messy....

Ingredients

Cooking spray
cup thinly sliced celery
3/4 cup diced carrot
1/2 cup chopped onion
2 garlic cloves, minced
cups fat-free, less-sodium chicken broth
3 cups Basic Marinara
1 cup canned chickpeas (garbanzo beans), rinsed and drained
3/4 cup uncooked ditalini (very short tube-shaped macaroni)
teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons shaved fresh Parmesan cheese

Preparation

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.

Yield

6 servings (serving size: about 1 1/2 cups soup and 1 tablespoon cheese)

Nutritional Information

CALORIES 237(27% from fat); FAT 7.1g (sat 2g,mono 3.2g,poly 1.5g); PROTEIN 15.5g; CHOLESTEROL 29mg; CALCIUM 138mg; SODIUM 724mg; FIBER 5.8g; IRON 2.5mg; CARBOHYDRATE 28.1g

First attempt at protein bars

If you are following weight watchers one point per cake. damn good if I say so myself!

Broiled Tilapia with Thai Coconut Curry Sauce

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preparation

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Yield

4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

Nutritional Information

CALORIES 506(30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); PROTEIN 29g; CHOLESTEROL 82mg; CALCIUM 47mg; SODIUM 616mg; FIBER 3.1g; IRON 2.7mg; CARBOHYDRATE 56.6g

Cooking Light, SEPTEMBER 2002

summer tomato chopped salad

Ingredients

7 cups (3/4-inch) diced tomato (about 2 3/4 pounds)
1/4 cup thinly sliced fresh basil
1 tablespoon extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon pine nuts, toasted

Preparation

Combine first 5 ingredients in a large bowl; toss gently to combine. Sprinkle with nuts. Serve immediately.

Yield

8 servings (serving size: about 3/4 cup)

Nutritional Information

CALORIES 55(46% from fat); FAT 2.8g (sat 0.4g,mono 1.5g,poly 0.6g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 161mg; FIBER 1.9g; IRON 0.9mg; CARBOHYDRATE 7.6g

Chef: Billy Strynkowski

Cooking Light, SEPTEMBER 2004

Shrimp Fried Rice
3 tablespoons low-sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3 tablespoons vegetable oil, divided
1 1/2 pounds medium shrimp, peeled and deveined
3 large eggs, lightly beaten
2 cups finely chopped green onions
1 tablespoon minced peeled fresh ginger
4 cups cooked long-grain rice, chilled
1 1/2 cups frozen green peas, thawed

Combine first 6 ingredients in a bowl.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until done. Remove from pan; keep warm. Heat 2 tablespoons vegetable oil in pan. Add eggs; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Stir in onions and ginger; stir-fry 1 minute. Stir in soy sauce mixture, shrimp, rice, and peas; cook 3 minutes or until heated. 

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 388(28% from fat); FAT 12g (sat 2.5g,mono 3.5g,poly 4.6g); PROTEIN 26.1g; CHOLESTEROL 240mg; CALCIUM 104mg; SODIUM 544mg; FIBER 3.1g; IRON 4.8mg; CARBOHYDRATE 42.3g

Stir-Fried Broccoli With Oyster Sauce
The garlicky oyster sauce not only goes well with broccoli, but also with asparagus, zucchini, green beans, or cauliflower.

2 pounds broccoli
6 cups water
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sugar
1 teaspoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 tablespoons vegetable oil
1/4 cup minced green onions
1 1/2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 8 cloves)

Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat. 

Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 80(40% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 1.7g); PROTEIN 3.8g; CHOLESTEROL 0.0mg; CALCIUM 62mg; SODIUM 275mg; FIBER 3.6g; IRON 1.1mg; CARBOHYDRATE 10.3g


recipes

Heartthrob Salad

A zesty salsa-like mixture of tomato, kalamata olives, and hearts of palm flavors this salad. Hearts of palm, which taste similar to artichoke hearts, come from the cabbage palm tree. Look for jars of hearts of palm near the artichoke hearts in your market.

1 1/2 cups chopped plum tomato
2 tablespoons minced fresh parsley
1 tablespoon chopped pitted kalamata olives
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 small garlic clove, minced
1 (14.8-ounce) jar hearts of palm
1 1/2 cups thinly sliced Bibb lettuce leaves
1 teaspoon grated fresh Parmesan cheese

Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3 hearts of palm from jar; reserve remaining hearts of palm for another use. Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2 hours.

Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon cheese.


Yield: 2 servings

NUTRITION PER SERVING
CALORIES 66(40% from fat); FAT 2.9g (sat 0.4g,mono 1.5g,poly 0.5g); PROTEIN 2.8g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 378mg; FIBER 2.8g; IRON 2mg; CARBOHYDRATE 9.7g




Chicken with Blueberry-Ginger Chutney
From Cooking Light

The chutney can be served warm, chilled, or at room temperature. Make it first, and chill while the chicken marinates, or prepare the chutney when the chicken is almost done marinating. Compared to fresh, frozen blueberries take about five minutes longer to cook and thicken because they release additional water.

Chutney:
2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/3 cup finely chopped onion
1/4 cup golden raisins
3 tablespoons cider vinegar
1 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
Dash of ground cloves
1 garlic clove, minced

Chicken:
1 1/2 tablespoons olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
6 (6-ounce) skinless, boneless chicken breast halves
3 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally.

To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours, turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken.

Heat a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.


Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup chutney)

NUTRITION PER SERVING
CALORIES 321(16% from fat); FAT 5.7g (sat 1.1g,mono 3g,poly 0.9g); PROTEIN 40.2g; CHOLESTEROL 99mg; CALCIUM 51mg; SODIUM 511mg; FIBER 1.9g; IRON 2.1mg; CARBOHYDRATE 26.9g

again from cooking light. I took these pics too...