mimilulu's Profile
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Yes, I love it. I cycle back and forth depending on the circumstances. Best to know portion sizes, the most important thing is eating to satisfaction, NOT until you are full/stuffed. If you think of the power foods list as ingredients, you can be pretty creative.
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Since I shared CallAnyVegetable's maple mustard chicken recipe on a Facebook WW board I belong to (search "Point Trackers" - it's a closed group so you will need to request permission to join) - I will share a yummy spaghetti squash recipe someone on that board shared. Only points are for the olive oil (which adds a lot of flavor so don't skip it - just measure & count):
1 baked spaghetti squash, cooled and shredded (Squash can also be microwaved)
1 can of artichokes, drained and chopped
3 good size tomatoes ( I used canned diced tomatoes drained)
3 Cloves Garlic, diced
1 Tbls. Oregano
1 Tbls. Parsley
Salt
Pepper
1-2 Tbls. Olive Oil (optional)
Dice the tomatoes, place in a bowl and sprinkle with a generous amount of salt, set aside long enough to make it juicy.
Add to the tomatoes the Garlic, Oregano, Parsley and Salt and Pepper to taste
Mix the tomatoes in with the Spaghetti Squash and the Artichokes
Add Olive Oil and mix thoroughly
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Haven't used it for chicken... so far just for potatoes. And it works really well for those!
It has a stirrer built in so I would think the coating on the chicken would fall off.
An Everlasting Meal by Tamar Adler
Just saw your post - I love this book!
I get a weekly CSA bag so nothing goes to waste anymore.
Right now I'm working on a pot of black eyed peas - can't wait for all the things to do with them. The best is her thrown together lunch of cooked beans, greens or squash, with an egg cooked in it served over toasted stale bread rubbed with garlic... and topped with parmesan. Heavenly!
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Thanks so much for sharing this recipe -- we had this tonight and we liked it a lot. Served with brussels sprouts and purple potatoes cooked in my actifry (quartered and cooked in 1 Tbsp of olive oil). Really good dinner.
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Tonight it's albondigas (Eating Well recipe) a few substitutions: brown rice instead of breadcrumbs, and ground turkey breast instead of 93%; green chiles instead of poblanos... tomorrow will be roast pork loin to go with the red cabbage and apple braise I made earlier this week (from NY Times Eating for Health). Eating well indeed!!
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Thanks for the welcome! 1 egg white is 0 but 2 whites are 1 point. I use 2.
WEIGHT WATCHERS FOODIES: WHAT ARE YOU COOKING? PART 5
Hi! I'm a longtime lurker... so glad to be showing my "face" around here! This is probably an old WW trick but, I've been adding egg whites to my oatmeal in the morning - whisked until slightly foamy and added when the oats are just about cooked - and it lightens up the texture, adds protein and you can't taste them at all. I'm hooked...
Weight Watchers Recipes - the good, the bad and the...
Oh! I've made that recipe too, and it was bland and gummy. I had to doctor it up quite a bit to make it edible. Mostly I use real recipes from other sources and modify as I can to lower the points. Or just count the points.
What does your Thanksgiving menu look like?
Reading all these menus is really making me hungry! Here's mine - feeding 6:
vodka & cranberry
beaujolais noveau
chablis
mixed nuts from Costco (we're addicted!)
Olives' olives
friends bringing other apps
Turkey - Cooks illustrated slow roasted (deconstructed)
Madeira gravy
Champ - green onion mashed potatoes (epi)
MIL's maple glazed mashed yams
Spaghetti squash gratin (chowhound, I think)
Chive corn pudding (epi)
Roasted root vegetables w/ Marcona almonds (Leite's culinaria)
Green bean, mushroom and roasted garlic saute
Crunchy bread dressing with bacon and leeks (Williams Sonoma)
Cranberry fruit conserve (Barefoot Contessa)
Waldorf Salad
Dad's apple pie
Pumpkin pie (Libbys with my tweaks - perfected!)
Looking for a New Cranberry Sauce Recipe
I've been making Ina Garten's cranberry compote the past few years, skipping the nuts (it's a texture thing for me):
http://www.foodnetwork.com/recipes/ina-garten/cranberry-fruit-conserve-recipe/index.html
Sab E Lee 2 set to open in November (San Diego)
We were there for lunch this past weekend and it was fabulous!
What is your favorite new item of cookware this year?
I second the vote for the combi-whip. I love it and use it often!
Out of the Ordinary Ingredient Combos for Jam
About 1/2 and 1/2 (not scientifically measured).
The instructions in the Pomona Pectin packet (how alliterative!) call for (as I remember) 3/4 c to 2 c of sweetener for 4 c of fruit. I had 5 c of fruit and used about 3/4 to 1 cup of erythritol and a little more than 1/2 a pack of Splenda Quick Pack (which is equivalent to 1 cup of sugar - but has none of the fillers that the bulk Splenda has... each packet has about 1 tsp of powder = 1 c of sugar)... too bad the Splenda Quick Packs are being discontinued.
I use this combo for most everything I make - sugar free ice creams, baked goods, etc. Combining the sweeteners seem to cancel out any aftertaste (my hubby is my taste tester - and has given thumbs up on my experiments!).
Toaster ovens
The brick toaster ovens toast - and do it very evenly. I've had one for about a year (w/ convection) and it's great!
Out of the Ordinary Ingredient Combos for Jam
I bet chopped crystallized ginger would work beautifully too.
Out of the Ordinary Ingredient Combos for Jam
I had some watery pluots (from Costco) to use up so I made some sugar free jam with them using Pomona Pectin and a mixture of erythritol and splenda for sweeteners. Tasted it and it mostly tasted of the lemon juice I added... so I mixed in a couple teaspoons of ginger paste from the Indian market - and WOW! It really has zing.
Your Best Tomato Salad
If you have an excess of cherry tomatoes, use them as a side dish. Saute them in a large rimmed pan with a little (1/2 Tbsp is plenty) olive oil. When they start to pop, take them off the heat. Season w/ sea salt and a little pepper and sprinkle generously with chopped chives.
I'm growing cherry tomatoes and chives this year because I love this side dish so much!
Any awesome salmon marinade recipes??
I too am a fan of keeping it simple if you've got flavorful wild salmon. My standard treatment is crushed garlic, Maldon salt, fresh ground pepper and a smidge of olive oil. This works on the grill or for a saute, broil or roast. And incredibly yummy!
I've done maple syrup/spice combos and while they're interesting (and to my taste, probably best for inferior farmed salmon), I much prefer to let the flavor of the fish stand on its own.
Extraordinary Desserts Revisited (SD)
Sounds yummy~ I dream about their coconut cream tarts.
Brunch options in Kensington (SD)
BB may not agree with us. The place was pretty busy on Sunday at around 1:30 p.m.
But I'm disappointed that I'd have to go during the week or for dinner to get some of their fantastic mussels.
Brunch options in Kensington (SD)
Just noticed that both Bleu Boheme and the Kensington Grill are now open for brunch on the weekends.
BB is open from 9-3 on Saturday and Sunday. They no longer offer their lunch menu on the weekends (a mistake as far as I'm concerned). Their menu seemed a bit heavy on the "breakfast" side - most everything comes w/ eggs...especially since they serve until 3 p.m.
Across the street, the Kensington Grill is open Sundays only, 10-1:30. Looked at their brunch menu online and it's more balanced - includes their KG burger and sandwich/salad options as well as some intriguing breakfast dishes
It's nice to have 2 more nice options for weekend brunch in San Diego!
Any decent lunch places in Yuma?
Thanks Ed, we've actually been to Los Manjares de Pepe a couple of times (on your recommendation!)...
Just looking for other alternatives. I'll check out the blog.
Any decent lunch places in Yuma?
Making a trip to Tucson from San Diego later this week. We usually stop in Yuma for lunch. We haven't found anything decent - yet.
We don't mind driving a little bit off the freeway as long as the food is worth it... although we like to skip the mall exit (too much traffic).
Any suggestions are more than welcome! Thanks.
Anyone Tried Poach Pods?
I bought them because they were cute and I love green. I tried them once and had the same experience as you. They'll probably go to Goodwill soon.
rotisserie chicken san diego
Went to Mr. Chick's last Friday and got 1/2 chicken and the green beans side dish (also lowcarbing!). It was really good. You can tell they brine the chickens, the breast was so juicy. I'll be going back there again (and it's really close to work, which is a bonus!)
Substitute for Gelatin to Stabilize Whipped Cream?
I have used a product by Expert Foods called "Thicknthin Not Sugar"... made of vegetable gums so I believe it is kosher. Here's a link: http://www.expertfoods.com/notSugar.php
The package has directions for stabilizing whipped cream. Hope this helps!
Jerusalem artichoke (aka sunchoke) recipes?
I'm forbidden to cook them or eat them because of the flatulence problem. Really. It's that bad. Like nonstop for hours.
Be cautious!
(too bad, because I love them!)
