Archive for May, 2012

Indescribably Delicious Chicken Stew!

May 30, 2012

Indescribably Delicious Chicken Stew

When my brother, Walt and sister-in-law, Marge, come to visit, almost anything can happen in my kitchen. The pantry may be rearranged so it takes me six months of using up hurricane supplies to find everything again or all my cabinets are rearranged and glasses put directly above the sink even though I never use glasses and drink the water from a bottle and coffee and tea from my mug. The reason of course is that “everybody does it their way” and this would make it easier for guests. Now the only frequent visitors are my daughter’s family and their daughter (my niece) and the last time everyone came, they complained they couldn’t find anything because it had all been moved.

Oh well, none of this is important and worth worrying about so I just ignore it. Besides, sometimes I even learn something new. Like Marge does, I usually buy chicken thighs on sale and skin and bone them myself and the same with chicken breasts. Marge likes to cook and Walter prefers food cooked exactly her way with exactly the ingredients they use at home. This means at the end of a visit I end up with weird stuff I never use full of sugar and artificial flavors and colors which end up getting dumped. Every now and then a good idea sneaks up on me by surprise.

One year, after they were gone, I pulled some frosted over chicken parts out of the freezer for my next days dinner and when I started preparing my evening meal, I found a bag full of skin and bones with almost no meat. Naturally, I avoided confrontation and called my niece to find out what the heck I was looking at and it seems she knew the answer and this time it was logical. This was how her mom stored all the chicken parts from deboned chicken thighs and breasts and also the carcase from a roasted chicken after it was finished carving. She uses it as a base for chicken soup.

I liked the idea but decided to carry it to the next level. Since many recipes that call for a quarter teaspoon of a pinch of some spice are difficult to scale down, I hold the sauce constant and cut back on the meat and vegetables to four to six ounces of meat instead of a pound. Some times I will use the sauce and turn a vegan meal into a chicken meal, other times I will just save the sauce and add it to the skin and bones container and freeze it.

If the sauce is really good, it is likely to be rebuilt into a second meal. If I don’t think it was perfect, I will add it to the container of skin and bones and freeze it. The container could be quite eclectic with Pot Liquor from Collard greens and smoked turkey, sauce leftover from vegan or chicken curry, standard giblet gravy or pan drippings from a roast turkey or chicken. Everything vegan, chicken or turkey goes into the container. I don’t include any vegetables as the get mushy – just the sauce gets added to the container.

I don’t worry too much about the mixture of flavors. I also add the liquid from canned beans when the liquid is not added to the recipe. It seems that our local stores pack 5 pieces of chicken to a tray in the meat counter. Recently as I tightened up on my portion control, I add the odd pieces of chicken to the pot as I know I only need two small legs or thighs and cooking that extra piece in a pack serves no useful purpose as leftovers but does help build the pot of soup.

Pretty much the stew featured above was made from various sauces, skin and bones with one thigh and one leg. After defrosting and cooking for a couple of hours I removed the skin and bones and discarded them leaving just the thigh and leg. I added a handful of parsley and celery from my garden and a can of garbanzos with the liquid and a half cup of barley and let it cook a couple more hours. Next, I added the potato and carrot and 12 ounces of water as the barley had adsorbed all of the stock and it needed to be thinned out to cook the carrots and potato.

Sometimes, I add dumplings and leave out the potato. If I have leftover peas or corn, it gets added to the pot. Depending on my mood and what I have, I could also substitute brown rice for barley.

There can be no  recipe for this chicken stew because;

Indescribably Delicious Chicken Stew is a lifestyle.

 

Tuna Puttanesca

May 20, 2012

Reblogged from Dinner By Dagny:

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I got inspired by this week's Iron Chef episode, where the secret ingredient was canned tuna.  I knew we had some canned tuna in the house and I figured that I would turn it into a puttanesca sauce.  I knew that it would work, and I had previously made sure that I had capers and anchovies in the house as staples.  

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There are probably an infinite number of ways to combine the ingredients in an Italian Kitchen.

Fish is Brain Food – Fact or Fiction??

May 19, 2012


Salt Fish Marinara (Baccala alla Marinara)

My mother always said fish was brain food and ate a lot of fish. She snacked on sardines and tuna and loved any fish we caught and cooked it for herself if no one else wanted fish. She died at the age of 93 with her brain still functioning and her wit and wisdom intact. I eat a lot of Fish because I like it.

When I first started my lifestyle change, I went to a nutritionist who also supported the consumption of large amounts of fish and the use of a fish oil supplement for improved cardiovascular health and this was definitely not a problem for me. Now that I have been living my new life style for two and a half years I am satisfied with my weight and excercise program so I have started to focus on what I eat. Unfortunately, fish has a tendency to concentrate the highly toxic environmental pollutant methyl mercury. Methyl Mercury is so toxic that a few drops on the outside of a scientist’s protective rubber glove which was cleaned and disposed of instantly still caused death within five days by skin adsorption.

Around 2000, the FDA and EPA put out a joint advisory that women who wanted to get pregnant, were pregnant or lactating should stop eating fish. Many did and the results proved my mom knew what she was talking about. Seems that scientist found a benifit for children of women who ignored the warning and continued to consume ocean fish. Their children had advanced cognitive and motor skill development compared to the children of women who skipped fish in the diet. Moreover, resent research reports from the University of California at Berkley document that eating fish can play a positive role in mental health. Some interesting preliminary studies suggest that fish oil, usually in the form of supplements because they are easy to use in research, may be of some help in treating bipolar disorder (also known as manic depression) and schizophrenia.

I never stopped eating fish as the probability of me being pregnant or lactating is remote and at least two (anchovies and tilapia) of the four fish that I regularly eat are low in mercury. I am not too worried about the high mercury level in ahi tuna as I can’t afford to eat it very often. The other fish I love has been worshiped in a bawdy calypso song by the Mighty Sparrow.

Saltfish,
Nothing in the world sweeter than
Saltfish
English, colloquial, Bajans
Saltfish,
It’s sweeter than meat
When you want to eat
All saltfish sweet

If you look up the health benefits of saltfish, people who are not familiar with cooking or eating this fish condemn it for it’s high salt content. If you check Mediterranean or Caribbean Recipes, you find the salt is extracted from the meat over 24 hours with multiple water washes and you sometimes have to add flavor to the pot because all the salt has been removed.

The meal pictured above was actually closer to my Perfect Puttanesca because after washing the saltfish, it had very little flavor. You don’t lose the protein or oil by soaking the fish just the salt. Since I was just starting the meal, I used the following ingredients to build more flavor.

Ingredients:

Tablespoon extra virgin Olive oil
2-3 cloves of garlic minced
1 large yellow onion -diced
Thin slice scotch bonnet hot pepper or crushed red pepper to taste
3-4 thin pieces of anchovies the size you get on pizza -diced
1 sprig basil with leaves
1 fresh bay leaf
T capers
Can of diced tomatoes.
4 to 6 ounces of well washed saltfish

Method:

1. The oil, garlic, onion, anchovies pepper, bay and basil are placed together in the coffee pot and and sautéed for about two hours
2. The capers are added to the pot along with the can of tomatoes. Stir and let cook 2-4 hours
3. About 1 hour before dinner, add the saltfish.
Serve with Pasta

A final thought is that all saltfish is not created equal. The three main variety of fish are Ling, Cod and Alaskan Pollock. Ling and Cod have high mercury levels so Alaskan Pollock is the preferred choice. Even at that, the recommended amount of Ling and Cod is no more than 12 ounces of fish per week I eat 4 to 6 ounces of saltfish about once a month so I guess it really wouldn’t matter which one I chose. Given that they are all available and all about the same price, I guess I’ll stick with Alaskan Pollock.

Crucian Cherries, A Perfect Diet Food!

May 18, 2012

Crucian Cherries or Acerola Cheries

When you Google “Crucian Cherry”, the only thing that comes up is a cute little song by local entertainer Jazzy Blue extolling the virtue of this berry and the fact that you can’t just eat one because the first one makes you want more. But since one of my three trees is heavily bearing, I decided to see how much harm I was doing by eating several handfuls three times a day. I had also heard our Crucians of Puerto Rican heritage call it Arecibo Cherry so decided to search that term. I ended up with the right answer for the wrong reason. Seems that this tree is called the acerola tree which just means cherry in Spanish. Hence calling them Acerola Cheries is just like calling them Cherry Cherries. Of course we do the same thing when we order or make Shrimp Scampi because Scampi means shrimp in Italian.

But my search was made to find out if my addiction to these tasty morsels is causing me damage. After all, a handful may have 5 or 6 cherries and doing three handfuls twice a day will give a total of 30 cherries which weighs about a pound. Fortunately, I only get about three crops a year and they only are ripe for a couple of weeks. My scale tells me a big Julie Mango a few times a week does more damage to my weight so the question really became one about if Crucian Cherries are any good for you.

From nutritiousfruit.com, I found that Acerola cherry is juicy, sweet and sour in flavor and “very high in vitamin C and other nutrients. It is incredible and unbelievable that one tiny cherry has a higher vitamin C content than an orange. Specifically, the vitamin C content is 65 times greater than an orange, which means one cherry has a vitamin C content that is equal to the minimum daily recommended requirements.”

I am not sure whether or not I really eat a pound a day of these things but even if I did, it really wouldn’t matter. With only 100 calories per pound, I am now eating 120 times the daily requirement of vitamin C. This bulk loading of Vitamin C is supposed to be useful for fighting pain, healing cuts, bruises damaged muscles and keeping colds and flu away. I eat them because I like them, but it’s still nice to know I get something right once in awhile.

Walking with Wonder & A Long Healthy Life Free of Alzheimer's

May 16, 2012

Reblogged from Hike St. Croix:

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After my first three years of marriage (1969), I started gaining weight and my children pretty much loved me the way I was, which was somewhere around 235 pounds. At 5 foot 8 inches that gives a Body Mass Index of 35.7 which is more than half way between simply obese and life threatening morbid obesity. With a lifetime of over over eating I finally reached morbid obesity in 2004 and I developed sleep apnea which is where you stop breathing in your sleep.

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This coffeepot cooking blog is about preparing and eating portion controlled meals as part of my lifestyle change. It would seem I'm on track to live a long and healthy life. But I don't want to do that and end up with a slow lingering death due to Alzheimer's. It would seem that my natural lifestyle changes are also reducing the risk of that dreaded disease.

What does it take to Lose 101 Pounds? My Story!

May 12, 2012

Eric over at Health Demystified is young and serious and trying to save the world from the ill effect of obesity with a free product. More importantly in my mind one of the obese people he is trying to save is his father and he deserves all the help he can get. At my advanced age, I am not sure that there is a single product that would help people lose weight, and even if it were free, I’m not sure how many people would use it because of all the negative uses of the word free on the Internet.

However, his knowledge, sincerity and hard work make me want to help him so I took the time to assess what were the principle reasons I achieved a lifestyle change starting in 2010 which led to my 101 pound weight loss and as of today I am now stable around 173 pounds with a 37 inch waste when measured above the belly button. A waist above 40 inches is just as deadly as obesity and I have been as high as 57 inches at my peak weight of 265 pounds.

I apologize for the length of this post, but the following text described the knowledge gained from forty years of dieting and 3 years of lifestyle changes.

There are only a few elements to consider for a permanent weight loss and perhaps hundreds of ways to focus on them. Any holistic plan to achieve a permanent drop in weight from life threatening obesity must address all of the key issue and recognize where weight loss information is being compromised usually for commercial purposes. At the simplest level, your weight is governed by the calories you eat and drink and the amount of physical work you do. There are no magic drugs, exercises or food plans. When it comes to calories and the fat in your body, “in minus out equals accumulated weight.”

The biggest problem with this simple wisdom is that on the short term it doesn’t seem to work as our body fights our erratic behavior and tries to maintain stability. Up to a point, fat is good to provide energy when, and if, there are lean periods of reduced consumption or periods of increased activity. Yet if we eat or drink too much and exercise too little, there is no instantaneous weight gain because our body will get rid of those excess calories in our body waste. Eventually gluttony wins the battle and new fat is added to our body and a new higher weight plateau is reached.

Likewise, the reverse of the process is not instantaneous. Going to the gym without a lifestyle change probably won’t alter your weight very much. While exercise is an excellent lifestyle change to help you control the weight you are at and increase longevity, the results would be more realistically evaluated with a tape measure, a mirror and your wardrobe.

There is a very good reason to be concerned about your appearance beyond vanity. The chances of health problems double with people who have a big belly even if they have “normal weight”. Measured just above the belly button, a man should be below 40 inches and 36″ is the recommended size. For a woman to sustain good health, she should be below 35 inches and 31″ is recommended.

There is also no magic solution to shedding belly bulge. It simply involves eating and drinking less and exercising more but the gym alone won’t shed weight. An hour of moderate workout in the gym will burn about 300 calories and it would take about twelve days to lose a pound if eating and drinking habits remained the same. Even at this modest rate of loss, most grossly overweight or obese people are only capable of light exercise so they would have to workout for two hours every day to lose a pound in twelve days unless they reduce food consumption.

At 265 pounds with a 57 inch waist, I was too ashamed to go to a gym so I purchased a treadmill which I hated because I was bored to tears. I used it and controlled my drinking and eating and dropped to 225 pounds but was still bored to tears because the only way for me to cut back on food and alcohol was to cut back on socializing. My weight drifted all over the place because of my lack of commitment to a lifestyle change. When I started on my current path in December of 2009, I was 245 pounds and had a 47 inch waist, which was still in the deadly zone because of both waist size and obesity.

Now I am a cautious person and I never make a commitment without understanding everything about the nature of the endeavor. For me, a person should know enough about obesity to understand that obesity is not just about the length of time a person will live, it is also about the general quality of life and the ability to participate in family events. Also, the chance of a slow, lingering and painful death increases with weight. Morbid obesity is associated with a substantially increased risk of chronic health conditions, such as diabetes, hypertension, cardiovascular disease, and cancer.

The hardest first step for an obese person is to accept they have real issues. When I was morbidly obese, I didn’t know anything about obesity, Body Mass Index (BMI) or a slow and lingering death and in the case of obesity, ignorance is bliss. I didn’t even own a scale. I got weighed on the doctors scale and at work so was generally aware of my weight range. The two issues which had the highest impact on family life bothered my wife and I different ways. Above 235 pounds, breathing became an issue and it stopped me from having an active sex life which didn’t seem to bother my wife very much. The issue which bothered her was sleep apnea.

Dolores had been trained as a nurse and my father had died from sleep apnea where he simply stopped breathing in his sleep at age 71. Sleep apnea is a sleep disorder with abnormal long pauses in breathing during sleep. Individuals with low muscle tone and soft tissue around the airway (jowls because of obesity) are at high risk for obstructive sleep apnea. Old male couch potatoes, with jowls and weak muscles, are more likely to have sleep apnea than women and Dolores was worried about me.

So at that point in time, I got a scale and an education on obesity. Health problems relative to normal people start occurring almost instantly as people move outside the normal weight range. At the extreme of morbid obesity (BMI over 40; or for me 262 pounds at 68 inches tall), the odds of incurring any health care problem is twice as often and the cost goes up with the amount of excess weight. The penalty for morbid obesity is about $3000 per year more in medical bills than for a normal person. Only 2% to 3% of the nation is in this special group but I qualified.

It didn’t take me long to learn enough to abuse science. From the studies and BMI charts, I found that I only had to drop to Class 1, Obesity at a BMI of 30 to shed about 3/4 of my health problems and costs. Also the drop in weight led to an improved sex life. The problem of sleep apnea occasionally remained as I bounced around in a range between 220 and 240 but moistly above 230. This meant every time I did binge level eating or drinking and gained a couple of pounds, the sleep apnea returned. As long as Dolores was alive and sharing my bed, I was constantly appraised when I was on the wrong side of the line because my irregular breathing was ruining her ability to sleep. I stopped using the exercise equipment, and the scale wore out and was never replaced because of my lack of commitment. Thirty-six percent (36%) of the Nation is obese in all three classes

In my adult lifetime, I had a tendency to binge eat or drink when I was under severe stress. My first diet, the Stillman all protein diet, was in 1970 when I was starting a winery and trying to balance a full time job. The first gas crises in 1974 crushed my tourist winery that I had successfully started and which depended on people driving to reach it. In 1982, I lost a job and sought solace in food until I opened an outdoor beach club which did exceptionally well and I dropped to 182 for the last time until my current lifestyle changes . In 1988, it rained on 39 consecutive outdoor events at the Beach Club and I was broke and lost the business. By 2004, things were going reasonably well and I just got fat and lazy due to becoming a “desk jokey” and not engaging in any physical activity because I could hire people to do everything that needed to be done and take time off to go fishing and drinking beer with my friends.

Still after that zenith of 265 in 2004, I managed to hold between 220 and 240 using the Type O diet until Dolores died. Then I started seeking solace in food and cooking and eating too much. Drinking was no longer that big of a problem as I was not happy enough to enjoy socializing and drinking. Unfortunately, Dolores was no longer sharing my bed to tell me when I was too fat to breath at night. This is where My Daughter Dagny and My Niece Cait joined forces and convinced me it was time for a lifestyle change.

So what are the essential elements of my 101 Pound weight loss.

1. General knowledge about obesity and acceptance of the scientific data. You must understand the problem before attempting to solve it.

2. Strong Emotional support from family (Dagny, Cait and Carson). Non judgmental loving support and encouragement is needed. Very few can solve the obesity problem entirely on their own.

3. A strong and vocal Personal Commitment and let the world know. Commitment is a struggle especially at the start because your weight loss is so fragile and unstable. When I started my diet at 265 without a commitment to a lifestyle change I had dropped about 45 pounds in a few months just by starving and working at the gym. I went on vacation where there was no scale and gained 27 pounds in a long weekend eating 3 meals a day, drinking beer mid day and having wine and a big dinner in the evening. I brought a scale because I felt I was gaining weight and when I got the result, I knew it was flawed and returned the scale to the store. Eventually, I quit the diet because the diet failed me and the weight loss wasn’t permanent. The first three to five months of a lifestyle change are most critical and a lifestyle change of only three months will also fail.

4. A commitment to reduce the calories consumed with beverages and food.  My personal commitment is covered in my book “An introduction to coffeepot cooking: How I lost 101 pounds cooking Portion Controlled Meals” which is available in Kindle format from Amazon. You can get a free Kindle app for almost every computer and operating system.

5. A commitment to a minimum of a half hour of exercise everyday or worst case every other day. It is better and you lose more weight, if you do a minimum of a half hour everyday and an hour a day three times a week. It is also better if you do it first thing in the morning to jump start your metabolism and stay physically active all day.

I firmly believe That there is no substitute for the advice in the first three steps. And a great amount of flexibility in the last two. When it comes to exercise, it is the time you commit to exercising regardless of which form of exercise you choose. I like walking because almost everybody can do it. When you work with your heart monitor and push yourself to safely do only a half hour a day, you get stronger everyday and are able to do more. Everybody in my family has a favorite physical activity and mine just happens to be walking and not a chore at all because it fits my personality. When I miss two days because of rain, I’ll look for a break in the weather and go for it. If it rains, I don’t care because I am still walking and enjoying the sights and proud of my accomplishments.

When it comes to eating, you can eat and drink what you like as long as your total calorie count is around 2000 which if you pace it during the day with moderate amounts of fruit, vegetables and protein; and then eat a light dinner, there is still a 1000 calories left over for a few glasses of wine. If on the other hand you don’t drink, then stick with the light fruit and vegetables all day and have a slightly heartier dinner and you will lose the weight a little faster by skipping beverages with calories and carbonation.

I don’t believe in special diets or severely restricted diets because for me they simply create a repressed demand for the foods I want and the quantities I am used to. When I started holding about 2000 calories, walking in the morning, getting into yard work as much as possible, walking in the afternoon when possible, and going to bed relaxed on a full stomach, I didn’t feel deprived of anything and drifted into a steady routine right away.

The process isn’t fast. In the first month, I lost 20 pounds and in the second 15. In the third month I lost 5 pounds. Remember, from previous diets, I found those first three months are the most unstable and the easiest time to have a relapse and regain the lost weight. After that, I shed weight at the rate of about 3 pounds per month. If this was a diet, I probably would have quit after the second month because I would be bored with a steady special diet of meat, carbohydrates, vegetables, vegan, caveman food, or any other cult diet.

However, this was a lifestyle change which allowed for lapses while on vacation with planed sacrifices of more work and less food after vacation. I also started in January when I wouldn’t see my family and party with them for the next six months or so I planned. I have now stuck with the plan for about 3 years and see little reason to change.

A natural evolution is that I now eat vegan about once a week, vegetarian twice a week and chicken, turkey and fish the rest of the time. However, and this is important to my mental well being, if I get a craving for liver, kidneys, sausage or any of the other weird things like my mother ate which let her live to be 93, I eat them and don’t consider it a failure in my lifestyle, just part of it. The same is true if I have a few midday beers while hanging with my family or friends. The only results my family really cares about is what the scale says and how big my belly is and that’s fine with me.

My total diet was discussed in the book mentioned above but;

Remember continue to enjoy fine food, just less of it.

Honey Garlic Wings with Twice Baked Potatoes

May 11, 2012

Reblogged from Dinner By Dagny:

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This week was pretty interesting in that on top of all our usual craziness of balancing work, school, karate, lacrosse, girls on the run and soccer, my husband had several evening outings including the Caps game and the Nats game.  This left just me and the girls for dinner most nights and I wanted to do something "fun" for dinner.  They love chicken drumsticks and chicken wings, so I thought that would be something that I could liven up and they could have fun eating.  

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After my one day celebration of life where I gained five pounds, I decided a cleanse was in order and made meatless Bok Choy and Twice Baked Potatoes. Of course I used my Daughter"s Recipe.

How do you gain 5 pounds in one day?

May 10, 2012

Well my five pound weight gain started by going to lunch with a friend who loves to eat and drink even more than I do. For lunch I had a BLT with greasy fries and washed it down with 3 beers. On the way through town, we passed a little Mexican place where they serve $2.00 Taco’s and he just had to have one and he was driving. One more Taco and one more beer.

Then we actually did something productive and went to Home Depot. Naturally we stopped for a glass of wine before taking the cement to my house. Before picking up my car he wanted one more drink as he was departing to meet his wife. What he didn’t know was I was the distraction to keep him away from his surprise birthday party and we were starting to run late. He was driving and it was his birthday so the best I could do was to make sure we had a quick one.

We got to his surprise party and it was fantastic; people, food, band, moonlight and more. Of course this blog is food focused and the food was fantastic, just appetizers, which was more than I needed. Of course I had a dozen Swedish meatballs and about 10 deviled eggs. I really had had enough food for the day when they brought out a tray of moist rich chocolate cupcakes with a maraschino cherry on top and of course I ate three or four and thought I was done eating until they brought out the angel food cake drenched in amaretto. I couldn’t discriminate so I had three slices of cake that of course I cut myself on the large side. Now at the hotel, I washed all that food down with four glasses of wine.

Feeling completely contented, I went home and went to sleep. When I woke up this morning at my usual time, I was a little afraid to assess the damage with my scale and took note that I was up 5 pounds. What the heck, that’s a lot better than the 10 to 12 pounds I would expect to gain on a family vacation. Unfortunately, it rained this morning, and before 6 am, all the party goers who committed to walking last night called to say they were not going

So what was the special occasion that we celebrated so much. It was my friend Ted’s Surprise Seventieth Birthday Party. This is the same man that I did the 26 mile walk with on January 14, 2012 and the man I am planning to walk a tough 20 miles with on May 27th. Well as Ted always says, “The Liver is Evil, it Must be Punished!” or in my case, I think I punished my whole body.

If yesterday was part of a diet, it would have to be assessed as a failure. As part of my lifestyle, I openly acknowledge that there will be days where I socialize and eat and drink far too much and that is not likely to change. The real challenge is to get on with my life and work hard and eat properly today. It’s clearing up outside, so i guess I will repair a one mile trail that has become overgrown because of the excessive rainfall in the last couple of weeks. Not sure what I will have for dinner tonight but I am pretty sure it won’t include beef, bacon, eggs, sweets or any of the other “greasy kid’s stuff” I ate yesterday.

Vegan Black Beans and Tomatoes with Brown Rice

May 9, 2012

Vegan Black Beans and Tomatoes with Brown Rice

I simply like black beans and complex flavors and this meal just popped into my head. I have eaten similar meals with barley made with chicken stock but this time I had a cup of cooked brown rice made with no flavoring or salt so it could easily be accompanied by strong flavors. Since it was a vegan start and I hadn’t defrosted any meat, I decided to stick with the genera.

The starting point was the red beans and brown rice which I had done a while back. In that recipe, I had started with uncooked rice and used vegetable broth instead of water and cooked it all day. I also used less spices. This time I only had about 5 hours which is enough for canned beans and cooked rice. Well the meal was full flavored and complex, I loved it but only ate about half of the cooked beans and tomatoes. The rice was 200 calories and the rest of the pot was less than 800 so I only had about 600 calories and was very comfortable. Even if I had eaten all, it would have ended up at less than a 1000 calories for dinner.

Vegan Black Beans and Tomatoes with Brown Rice

Ingredients:

1-2 T of olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 T minced garlic
1 T thin sliced ginger
1 medium onion rough cut
1 thin slice scotch bonnet hot pepper
1/2 tsp paprika
1/4 tsp oregano
1 package Sazon (optional)

1 can Black Beans
1 can diced Tomatoes

1 cup cooked brown rice or barley

Method:

1. Put all ingredients in the coffeepot and cook covered with a piece of foil for about 2 hours.

2. Add the Beans and tomatoes and all of the liquid to the pot.

3. Stir and let cook for another 2 hours.

4. Microwave cooked rice for 3 minutes.

5. Serve and Enjoy!!!

The most amazing epiphany I had with this meal is that 600 calories would really satisfy me. When I started my lifestyle change, I used to consume as much as 5000 to 6000 calories a day. including food and beverages and couldn’t concieve of a meal without meat.

Without thinking about it yesterday, I ate 1/2 coconut which has 700 calories, small amounts of celery probably less than 100 calories including dip, dinner 600 calories and wine 1000 calories or 2400 calories. I also walked 3 miles and worked in my yard for a few hours. Pretty much, I act like this everyday and I have lost all the weight I recently gained on vacations (about 10 pounds). I am now at 172 pounds with a 37 inch waste. That is down from 265 pounds with a 56 inch waist at my peak and 245 pounds with a 47 inch waist at the the start of my commitment to a lifestyle change.

Imagine that meatless days by choice and no perceived sacrifice. Amazing!!!

Grilled Pesto Stuffed Chicken Thighs

May 6, 2012

Grilled Pesto Stuffed Chicken ThighsIn St. Croix, the growing season is in the winter. It is cool for growing and there is usually ample rain. Not everything grows everywhere with all of the different soils and rain fall ranges on the islands. Still, you can get bumper crops of some vegetables. I have an abundance of Arugula, Bok Choy and Collard Greens. Like most gardeners, I have been giving excesses away, cooking new recipes for friends and just trying my best not to let anything go to waste.

On a calorie per calorie basis, arugula is not quite as healthy as spinach or even bok choy. However, it is a spicy green that adds a lot of flavor to a salad and is still fairly healthy for you with lots of vitamins and minerals. The biggest reason I cook it other than I like the taste, is with my combination of soil, water and sun it is growing like a weed in my yard. I was therefor fortunate to find a recipe for a small batch of arugula (also called rocket) pesto at Frugal Feeding

I have made and cooked with pesto before so I didn’t need a recipe. What I found useful was the suggestion to use arugula instead of basil and one of his commenters suggested almonds instead of pine nuts. Since arugula is abundant and I like almonds better than pine nuts, I jumped at the idea.

Arugula (Rocket) Pesto

Ingredients:

2 cups fresh arugula leaves, packed
1/2 cup Parmesan or Romano cheese
1/2 cup extra virgin olive oil
2.6 ounce package of shredded almonds
1 T minced garlic (3 cloves)
1 T lemon juice
¼ tsp ground black pepper to taste
salt as desired

Method:

  1. Put everything except the oil and cheese into the blender or food processor and pulse it a few times.
  2. Slowly add the olive oil a little at a time while contuing to pulse the blender. When stopped, scrape down the walls and force the arugula into the blend.
  3. When uniform, add the grated cheese and pulse again until blended.
  4. Taste and add salt as needed.

This batch was quite good and I gave some to a friend who gave me some pine nuts that she had intended to use to make her own pesto. Since I also have an abundance of Basil, I will probably make a batch of that in the near future to see if I have a strong preference either way.

Grilled Stuffed Chicken Thighs

When I grill, I usually prepare a baked sweet or Irish potato so I don’t have a mess to clean in the kitchen. The chicken is prepared and in this case, I skinned, deboned and defatted the meat. Since I didn’t add any salt to the pesto I washed the chicken in lime an sprinkled it with Adobo which is a Puerto Rican Seasoned Salt. Sometimes when you stuff the thighs, they will cooked closed and sometimes they open up. They are all good and if I really cared, I would hold them in place with a toothpick.


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