Recipe and Roller Derby! - Corrected

Use 1 T Veggie Worcestershire Sauce in the soup/milk mixture!

I had a hankering for some fatty, unhealthy stroganoff.  The healthy me won out, and I settled for a light version.  Here is what I created last night.  It was pretty good.

Veggie Stroganoff

Heat 3 t canola oil over medium heat.  Add in half of a large onion, chopped.  Cook for a few minutes.  Add 1 bag Quorn "meat" crumbles and continue cooking.  While this is cooking, make 1 cube of un-chicken broth in boiling water and slice 6 medium mushroom caps into small chunks.  (You can use canned broth if you like, I just happen to have the cubed kind you rehydrate).  Add the mushroom to the pan, stirring into the crumbles and onions.  Add the broth a bit at a time to keep from sticking.  Let it simmer in a bit of the broth to help soften the mushrooms.  Add in 1 can of 98% fat free cream of mushroom soup (make sure its vegetarian), dried oregano and basil to taste, a dash of paprika for a little color, and 6 roasted garlic cloves smushed (or however many you prefer - you can saute fresh with the onions if you don't have roasted cloves available).  Add about one half cup light soymilk to the soup to thin.  Cook until bubbly and warm, and all ingredients are married.  Add a bit of freshly cracked black pepper and salt if needed.  To finish, blend in 1/4 light sour cream.

I had 3 servings as an end result, could very well be 4.  Heck, you could get 6 servings if not that hungry.  It would be good over pasta, but I didn't have the pernts available for that.  My count, 15 pernts for the whole recipe.  I didn't count the mushrooms and onions.   I ate it plain, as is, last night.  Today I had this over steamed green beans and it was reminiscent of Thanksgiving Green Bean Casserole.  Sure, it looks a little anemic, but stroganoff is supposed to look that way!

Here is an old video of the Tornado Sirens of the Naptown Roller Girls, my new idols!  Enjoy!  Four Leaf Cleaver and Touretta Lynn, both shown in interviews, are extremely nice women.  I have had the pleasure of meeting and talking with both of them, both urging me try out.  Maybe in November.  It is definitely my motivation to work out and lose weight.  I will be a derby girl someday!  For now, I am happy to be a non-skating official.

http://www.wfyi.org/acrossIndiana/episodes.asp?season=-1949536321

Vegan Mexican Tortilla Bake - well almost!

I got the VegNews email last week, and the recipe was a vegan tortilla bake.  Here is the recipe:

Mexican Tortilla Bake

Serves 4

1 tablespoon olive oil

1 large garlic clove, minced

1-1/2 cups cooked pinto beans or one 15-ounce can, drained and rinsed

1 14.5-ounce can diced tomatoes, drained

1/4 teaspoon chili powder

Salt and pepper, to taste

1-1/2 cups prepared tomato salsa

4 ounces soft or silken tofu

2 tablespoons lime juice

12 6-inch flour tortillas

1 cup shredded vegan cheese

1. Preheat oven to 350 degrees. Lightly oil a 9x13-inch baking dish. In a large skillet over medium heat, heat the oil. Add the garlic and cook until fragrant, about 30 seconds. Add the pinto beans, tomatoes, chili powder, and salt and pepper to taste, and simmer for 5 minutes. Remove from heat.



2. In a food processor or blender, combine the salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Process until well blended. Spread a thin layer of the tofu and salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the tortillas on top, overlapping as necessary. Spread the remaining bean mixture over the tortillas and cover with another layer of tortillas. Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese. Bake until hot and bubbly and lightly browned on top, about 30 minutes.

It is tasty, but looks nothing like the picture included with the email.  It is kind of flat.  I used white corn tortillas that I had.   I added some dried cilantro and cumin to the bean layers.  Next time, I will add some mexican spiced cooked veggie crumbles, and another can of beans.  The tofu puree is tasty, and I can imagine using it many other ways.  I didn't have vegan cheese, so I used the cheese I had.  Here are my results!

Before baking

After baking

Their casserole!

I figured this up as 35 pernts for whole recipe.  I didn't count pernts for the salsa and tomatoes.  I ate this as 6 servings, well I am still eating it.  So, roughly 6 pernts each if done as 6 servings.

The Hummus Awaits!

Apple Hummus

2 cans of garbanzo beans

1 apple - peeled and chopped

1/3 c lemon juice

1/4 c creamy peanut butter

1/2 tsp apple pie spice

1/8 tsp cayenne

5 TBSP water (or mix of water & apple juice)



Pour all the ingredients into a food processor or blender and puree.

Thanks Patt!


Homemade Tahini Free Hummus
(was so good and easy to make) - Serves 6:



Ingredients:

* 2 15 oz cans of Chickpeas, drained and rinsed

* 1/2 tsp of salt

* Juice from one lemon

* 2 garlic cloves or 1/4 tsp of garlic powder

* 1 TBSP of olive oil

* 1 TBSP of sesame oil

* 1 teaspoon ground cumin



Directions:

1. Drain and rinse beans.

2. Blend beans, along with the other ingredients.

3. Process in food processor until the mixture is smooth.

4. Add water until the desired consistency is reached if needed.

5. Adjust seasonings along with more cumin, lemon juice, salt and pepper if needed. Chili powder or red pepper flakes is also a nice addition to this if you want it spicy.

Loved this, from recipezaar.com

Thanks Rae!

Spinach Bean Soup

Saturday, I soaked a bowl of Great Northern Beans, I didn't measure.  Sunday, I cooked them.  Yesterday, I made Spinach Bean Soup.  It needs a little umph, but it is good, and colorful!

2 t canola oil

1 onion, chopped

4 carrots, peeled, sliced in half and chopped

3-4 ribs celery, chopped

1 zucchini, cut in quarters and chopped

1 can diced tomatoes (I used Italian)

3 C cooked Great Northern Beans

1 bag chopped frozen spinach, thawed and slightly drained

1-2 C low-sodium veggie broth (I used Trader Joe's)

kosher salt and pepper to taste

Dried Basil to taste

dash cayenne

Saute onion in oil until slightly soft.  Add carrot and celery, saute for about 5 minutes.  Add zucchini and cook for a minute or two.  Add remaining ingredients and enough water to give soup consistency you prefer.  You can do more broth if you like.  I wanted to control the sodium, so I used broth and water.  Simmer on low for about 20-30 minutes.  Don't let veggies get too soft.  Everything is cooked, you just want to marry flavors and bring it to temp.

The whole recipe is only 14 pernts!  And you can get 6 good sized servings!

Oh, and I stuck to my S'Bux plan, even though the mini pastry items are 3, not one.  I got the mini scone as the vanilla flavor went with the Skinny Vanilla Latte.  I was all set for one, and he gave me three.  I gave 2 away!

Meg's Weight Watchers version of "Irish Colcannon"

I am Irish, but know nothing of my heritage.  I wanted to celebrate St. Patrick's Day this year with food.  I admit, I miss the typical corned dish of St. Paddy's Day.  But, I found a dish that will be in me repertoire for years to come, and not consumed solely on St. Paddy's Day!  Here is my version of Colcannon, veggied up so better on the WW plan.

Irish Colcannon

1.5 lbs red potatoes, washed and diced 490 cals, .7 fat, 11.6 fiber


1 T oil 119 cals, 13.5 fat

1 onion, chopped 46 cal, .1 fat 1.5 fiber

1 bunch ramps, whites only, chopped 54 cals, .3 fat, 1.6 fiber (leek data from calorie king - 1 leek)

2 cloves garlic, minced 9 cals, .1 fiber

1/2 large head organic cabbage, small chop 218 cals, .9 fat. 18.2 fiber

1 head organic kale, wshed, drained and small chop 100 cals, 1.4 fat, 4 fiber

1/2 C light soymilk 35 cals, 1 fat, .5 fiber

1/4 C light non-hydrogenated margarine 150 cals, 15 fat

salt and pepper to taste



Cover potatoes with just enough water to cover. Bring to a boil, salt water and reduce to medium low, cover and simmer until fork tender.

While potatoes are cooking, saute onion, leek, and garlic in oil on medium for about 5 minutes, until softened. Add cabbage and kale, salt and pepper. Stir until it starts to soften, cover and cook on medium low heat for about 10 minutes, until softened.



Drain cooked potatoes, add soymilk (warm if eating right away) and margarine. Mash with a potato masher. Add in cabbage mixture and stir.



Whole recipe data

1221 cals

33 fat (32.9)

37.5 fiber



Data for non-zero point ingredients, whole recipe

794 cals

30.2 fat

12.1fiber



Oh my gosh, so good!  I don't count pernts for zero point veggies.  I am losing weight that way, and I am okay with that!

I also made a yummy green juice to celebrate.  It had:

1 organic granny smith apple
1 organic anjou pear
1/2 organic lime, peeled
1  orange (only non-green ingredient)
2" or so peeled ginger
1/2 small cucumber, peeled

Yum!  I so miss fresh juices.

So, I was able to celebrate St. Paddy's Day, stayed on plan, and didn't consume any icky green beer.  Ick!  Eew!

Week 1 weigh in at last weeks meeting netted a 1.4 # loss.  My goal, 10/10/10 to be down 30 pounds released.  I will be happy with more, but I won't beat myself up if I lose less.  I rejoined meetings on 3/10/10.  10/10/10 just has a nice ring to it!