by compound complex 14 Replies latest jw friends
Dear Hearty Appetites:
My weight-loss and toning-up campaign is proving successful. Giving up a few of my fave foods peculiar to my ethnicity [temporarily because I tend to go overboard] has not been so hard as my current regime of complex carbs, fruits, vegetables, fish and fowl is satisfying. But I could get bored.
Any food suggestions?
Thanks!
CoCo Carbs
I enjoy the satisfying rich spiritual food provided by............. oops almost went back in to Dubbie mode there !
On topic, I do think it is important to make your food as interesting as possible, to that end I recommend seeking out recipes that use the stuff you are supposed to eat, and very little of the stuff you are not,( carbs ?)
I have a number of cook books that are full of recipes from around the world,very little adaptation is needed to make them fun but not weight producing.
most of my favourites include garlic and chilli, neither of which are fattening !
Love
Wobble
most of my favourites include garlic and chilli, neither of which are fattening.
Me, too! What I'm cookng now has both.
I appreciate your sharing your thoughts, dear Wobble!
Love,
CoCo
Strawberries - fresh
Cantelope or Honeydew Melon
Grilled Vegatables on a skewer - tomato, onion, bell pepper - (red, orange, yellow, green) zucchini
grilled catfish with Lemon and Dill garnish
I regularly make soup. I have a simple recipe that I enjoy.
1/2 package (approx. 1 cup) dry green split peas
1 large or 2 medium/small potatos (leave the peeling on and wash well for extra nutritional value) cut up into small pieces
1 lb. package frozen mixed vegetables (like broccoli, cauliflower, and carrots)
2 vegetable bouillon cubes
oregano, salt, pepper and/or Mrs. Dash to taste
Boil 6 cups water in a pressure cooker and add bouillon cubes, split peas, and potato pieces. Bring to boil again stirring regularly. Pressure cook for about 15 minutes according to your pressure cooker directions. (Pressure cooking is optional: After bringing to a boil, reduce heat and simmer until the peas have mostly dissolved, stirring regularly.) Remove from heat and put under running cold water to allow the lid to be removed. Add the frozen vegetables and bring to a boil again. Remove from heat and season to taste. Remember to add a little salt at a time, stir well, and taste the broth. I use about a teaspoon of salt along with a generous shake of Mrs. Dash and oregano. This is a very low fat soup that is high in complex carbohydrates and soluble fiber.
Dave
I really like Salads, Greek in particular with feta. I like light pasta's, garlic is great and healthy too. I like stir Fry's and curry chicken which
I tried for the first time in England this year...it was to die for, so good.
There is a recipe in an Oprah book I bought oodles ago I just love....which I am not sure where I put it but its making me
hungry...
h4o
I gave the recipe of a very, very delicious mahimahi dish last week in another thread.....It is very low-cal too, I think 280 calories for the fish itself. I learned the dish at Canyon Ranch, a health fitness spa.
Macadamia-nut encrusted mahimahi with noodles and a caramelized pineapple/onion/vanilla bean sauce
Well, from memory you first crush the nuts with whatever you use and then put them in a small bowl, then put egg whites in another bowl, and flour in another, and you first put the fish in the flour, then dip it into the egg whites, and then roll into the macadamia nuts. Then put them on a rack and heat up the oven. Cook exactly at 400 degrees for 20 minutes. But wait on doing that because you've got that yummy sauce to make and that takes about an hour I think. You saute some butter over low heat and then add a cup of minced onion and you saute it very slowly for like 20 minutes until they're transparent. It is very essential to cook slowly to caramelize, and not to burn off those sugars. Then when the onions are transparent you add the diced pineapple (like a large can worth, cut into smaller pieces), and you slowly cook over low heat until everything is nicely browned. That takes about another 20 minutes. Then you add the rice vinegar and the pineapple juice from the can. Simmer that for about 10 minutes until it is thick and golden. Now you add vegetable stock and crushed ginger and bring up the heat to a boil. Take a vanilla bean and split down the middle and place it into the simmering mixture. Keep adding stock to prevent it from getting too thick or hot. Watch as the vanilla disperses little black flecks throughout the sauce. Simmer like this for about 15 or 20 minutes. This would be a good time to put the fish into the oven to cook. Then when the fish is done, take the sauce off the stove, remove the vanilla bean and pour it into a blender and blend for a few seconds until it is pureed. Then take the nut-encrusted fish out of the oven and serve on a plate. I would also make rice or bean noodles on the side (like the kind used in Pad Thai) with some asparagus maybe. Take the sauce and pour it over a serving of the rice noodles next to the fish and add some steamed asparagus. Bon appetit!
I made this for Barbara Anderson and Joe and Jim Penton and Marilyn, and I think they liked it very much.
I like salad. I'll take simple red or green lettuce and toss in blueberries, apple slices, figs, mandarin oranges, walnuts , sunflower seeds or pecans, different kinds of cheese and a couple of croutons. Blue cheese or ranch dressing goes well with all of the above.
Pick yourself up a Panera Bread "to go" menu and copy some of their recipes or you can find them on line.
Tofu is also good, especially if you brush it with sesame teriyaki sauce and then bake it.
Good luck with your diet.
Dear Stilla, Dave and Hope!
Thanks much for those wonderful suggestions!
Melons I love, Stilla - will try to find them at our growers' market. A better deal than in the supermarkets, I'd imagine.
I'm making soup now, Dave. What's the benefit of a pressure cooker? Merely a time saver?
Greek salads are a favorite on mine, too, Hope. Is feta goat or cow? I'm off dairy [darn] but was told anything goat is very OK ...
Gratefully,
CoCo de la cucina moderna
