Tuesday, May 16, 2006
Point Count - Curried Potato, Spinach, and Garbanzo Bean Soup
From epicurious.com.
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
1 15 1/2-ounce can garbanzo beans (chickpeas), drained - 3 pt.
2 tablespoons olive oil - 4 pt.
1 cup coarsely chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes - 6 pt.
1 14 1/2-ounce can vegetable broth - 0 pt.
1/2 cup canned unsweetened coconut milk - 7 pt.
1 cup (packed) baby spinach leaves (about 1 1/2 ounces) - 0 pt.
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
20 points total, + rice for serving. Makes 6 servings.
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
1 15 1/2-ounce can garbanzo beans (chickpeas), drained - 3 pt.
2 tablespoons olive oil - 4 pt.
1 cup coarsely chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes - 6 pt.
1 14 1/2-ounce can vegetable broth - 0 pt.
1/2 cup canned unsweetened coconut milk - 7 pt.
1 cup (packed) baby spinach leaves (about 1 1/2 ounces) - 0 pt.
Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
20 points total, + rice for serving. Makes 6 servings.
Friday, May 12, 2006
The past few days
I have not been so good.
Curt went out of town, so there has been a lot of pizza.
He'll be back this evening, thank god.
Curt went out of town, so there has been a lot of pizza.
He'll be back this evening, thank god.
Tuesday, May 09, 2006
5.9.06
What I'm doing...
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover chili: 6 pt.
2 cheese quesadillas: 9 pt.
Grilled tilapia with citrus glaze: 6 pt.
Gin & tonic: 3 pt.
27 points total.
23/35 flex points used up.
Coffee/w: 1 pt.
Oatmeal: 2 pt.
Leftover chili: 6 pt.
2 cheese quesadillas: 9 pt.
Grilled tilapia with citrus glaze: 6 pt.
Gin & tonic: 3 pt.
27 points total.
23/35 flex points used up.
Monday, May 08, 2006
5.8.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Quesadilla: 5 pt.
BLT wrap: 5 pt.
Turkey & black bean chili: 6 pt.
Miller light: 2 pt.
Black & tan: 3 pt.
24 points total.
Chili is this recipe, with 1 lb of ground turkey (16 pt.) added. And chipotles in adobo instead of the canned chilis.
Coffee/w: 1 pt.
Berry oatmeal: 2 pt.
Quesadilla: 5 pt.
BLT wrap: 5 pt.
Turkey & black bean chili: 6 pt.
Miller light: 2 pt.
Black & tan: 3 pt.
24 points total.
Chili is this recipe, with 1 lb of ground turkey (16 pt.) added. And chipotles in adobo instead of the canned chilis.
Sunday, May 07, 2006
5.7.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Oatmeal w/brown sugar: 3 pt.
Big green salad with low fat dressing: 2 pt.
BLT Wrap: 5 pt.
Yakitori: 6 pt.
Rice: 4 pt.
Grilled asparagus: 2 pt.
Some cheapo wine: 6 pt.
29 points total.
BLT wrap is turkey bacon (2 pt.), one tortilla (3 pt.), lettuce (0 pt.), ff mayo (0 pt.), and halved grape tomatos (0 pt.). Tasty.
20/35 flex points used up.
Coffee/w: 1 pt.
Oatmeal w/brown sugar: 3 pt.
Big green salad with low fat dressing: 2 pt.
BLT Wrap: 5 pt.
Yakitori: 6 pt.
Rice: 4 pt.
Grilled asparagus: 2 pt.
Some cheapo wine: 6 pt.
29 points total.
BLT wrap is turkey bacon (2 pt.), one tortilla (3 pt.), lettuce (0 pt.), ff mayo (0 pt.), and halved grape tomatos (0 pt.). Tasty.
20/35 flex points used up.
Point Count: Peel & Eat Shrimp with Barbecue Spices
Modified from Bobby Flay's recipe in Food & Wine Magazine, May 2006.
1.5 TB smoked paprika - 0 pt.
1/2 TB chile powder (we use cayenne & chipotle, the recipe recommends ancho) - 0 pt.
1 TB light brown sugar - 1 pt.
1 tsp ground cumin - 0 pt.
1 tsp kosher salt - 0 pt.
1/2 tsp freshly ground black pepper - 0 pt.
8 garlic cloves, coarsely chopped - 0 pt.
2 lbs shrimp, shelled & deveined (not technicallly peel & eat, because nothing to peel. But I hate peel & eat shrimp because they are goddamn messy.) - 16 pt.
2 TB vegetable oil - 6 pt.
1 TB unsalted butter - 3 pt.
4 scallions, thinly sliced - 0 pt.
Combine paprika, chile powder, sugar, cumin, salt, pepper and garlic in a bowl. Toss the shrimp in to coat in spices.
Heat the oil in a large skillet until shimmering. Add shrimp and cook until done throughout, about 4 minutes. Add the butter and scallions to finish the sauce, and serve.
Serves 4 to 6 - 26 points total. 6.5 points each for 4 servings; 4.5 points each for six servings.
We'll serve this with some cheddar/scallion polenta (not quite grits but sort of grit-ish) and roasted asparagus. Yum.
1.5 TB smoked paprika - 0 pt.
1/2 TB chile powder (we use cayenne & chipotle, the recipe recommends ancho) - 0 pt.
1 TB light brown sugar - 1 pt.
1 tsp ground cumin - 0 pt.
1 tsp kosher salt - 0 pt.
1/2 tsp freshly ground black pepper - 0 pt.
8 garlic cloves, coarsely chopped - 0 pt.
2 lbs shrimp, shelled & deveined (not technicallly peel & eat, because nothing to peel. But I hate peel & eat shrimp because they are goddamn messy.) - 16 pt.
2 TB vegetable oil - 6 pt.
1 TB unsalted butter - 3 pt.
4 scallions, thinly sliced - 0 pt.
Combine paprika, chile powder, sugar, cumin, salt, pepper and garlic in a bowl. Toss the shrimp in to coat in spices.
Heat the oil in a large skillet until shimmering. Add shrimp and cook until done throughout, about 4 minutes. Add the butter and scallions to finish the sauce, and serve.
Serves 4 to 6 - 26 points total. 6.5 points each for 4 servings; 4.5 points each for six servings.
We'll serve this with some cheddar/scallion polenta (not quite grits but sort of grit-ish) and roasted asparagus. Yum.
Point Count: Cornbread-Topped Southwestern Pot Pie
From Fresh from the Vegetarian Slow Cooker, with some slight modifications.
1 TB evoo - 3 pt
1 small yellow onion, chopped - 0 pt.
1 carrot, chopped - 0 pt.
1/2 small bell pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
1 cup frozen corn kernels - 1 pt.
2 cans pinto beans, drained & rinsed - 6 pt.
1 4-oz can chopped green chilis, drained - 0 pt.
3/4 cup vegetable stock - 0 pt.
1 TB tamari - 0 pt.
1 TB minced cilantro leaves - 0 pt.
salt & pepper - 0 pt.
1 cup cornmeal - 8 pt.
2 tsp baking powder - 0 pt.
1/2 tsp baking soda - 0 pt.
1/2 cup 1% milk - 1 pt.
Spray crock pot with cooking spray. Combine all ingredients up to but not including cornmeal and cook on low for 5 to six hours.
Make the cornbread topping by combining cornbread, baking soda & powder, milk, and oil. Spoon on top of vegetables and spread to cover. Change to high heat, and cook until topping is cooked through, about an hour.
Serves 4. 18 points total, so 4.5 points per serving.
(I am so loving this cookbook; totally worth the used price I paid on Amazon in January.)
1 TB evoo - 3 pt
1 small yellow onion, chopped - 0 pt.
1 carrot, chopped - 0 pt.
1/2 small bell pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
1 cup frozen corn kernels - 1 pt.
2 cans pinto beans, drained & rinsed - 6 pt.
1 4-oz can chopped green chilis, drained - 0 pt.
3/4 cup vegetable stock - 0 pt.
1 TB tamari - 0 pt.
1 TB minced cilantro leaves - 0 pt.
salt & pepper - 0 pt.
1 cup cornmeal - 8 pt.
2 tsp baking powder - 0 pt.
1/2 tsp baking soda - 0 pt.
1/2 cup 1% milk - 1 pt.
Spray crock pot with cooking spray. Combine all ingredients up to but not including cornmeal and cook on low for 5 to six hours.
Make the cornbread topping by combining cornbread, baking soda & powder, milk, and oil. Spoon on top of vegetables and spread to cover. Change to high heat, and cook until topping is cooked through, about an hour.
Serves 4. 18 points total, so 4.5 points per serving.
(I am so loving this cookbook; totally worth the used price I paid on Amazon in January.)
Saturday, May 06, 2006
5.6.06
What I'm doing...24 points total.
Coffee/w: 1 pt.
Turkey sandwich: 5 pt.
Egg sandwiches with avocado: 9 pt.
Enchilada: 10 pt.
Tortilla chips: 8 pt.
Salsa & bell pepper strips: 0 pt.
2 Fat Tires: 6 pt.
Yes, I had a turkey sandwich for breakfast. Shut up, we're out of... pretty much everything because of finals. No eggs for sure, which is what I really wanted. Sad.
Update: we bought eggs! Yaaaaay! Totally worth the 9 points for 2 open-faced egg sandwiches topped with avocado and lots of smoked sea salt.
Total: 39 points total.
So used up 15/35 flex points.
Coffee/w: 1 pt.
Turkey sandwich: 5 pt.
Egg sandwiches with avocado: 9 pt.
Enchilada: 10 pt.
Tortilla chips: 8 pt.
Salsa & bell pepper strips: 0 pt.
2 Fat Tires: 6 pt.
Yes, I had a turkey sandwich for breakfast. Shut up, we're out of... pretty much everything because of finals. No eggs for sure, which is what I really wanted. Sad.
Update: we bought eggs! Yaaaaay! Totally worth the 9 points for 2 open-faced egg sandwiches topped with avocado and lots of smoked sea salt.
Total: 39 points total.
So used up 15/35 flex points.
