Posts Tagged ‘Crockpot recipes’

Simple Spinach Soup

November 19, 2015
Delicious Ripe Soursop

Delicious Ripe Soursop

Of course I ate the whole Soursop, 1000 calories, which is one of those perfectly delicious foods. Once I got started, I just couldn’t stop myself until there was nothing left. I never did have much will power which is why I eat and drink too much and remain overweight. However, this time I am not giving up until I reach 180 pounds when I will slowly return to my bad habits. Honestly, it’s easier for me to go on a diet every few years than it is to be temperate everyday of my life.pixel period
This is my first serious diet since 2012 where I was watching for the effect of what I ate on my chronic pain and the ability to control my ADHD. Of course, I lost interest in my experiments, stopped worrying about what I ate and gained weight reaching a maximum of 215 which is still more than 50 pounds lighter than my highest ever. I must admit it was nice starting my day with a bag of peanuts, a double order of crisp bacon and a Ting, grapefruit soda. Over 1000 calories before lunch, dinner and wine. The only reason I never went above 215 was my exercise. But those days are past, I hope.

 

Dinner, Spinach Meatball Soup

Dinner, Spinach Meatball Soup

I decided to have a very light dinner to offset my fruit consumption and I had spotted a recipe for Spinach Soup at I’ve Got Cake which focuses on Food, Fashion and Style for a young audience. Dana cooks full flavored foods so I carry her on my reader. It helps that she’s attractive, but don’t get her angry because she has a temper and will cuss you out.

Cleaned Fresh Spinach

Cleaned Fresh Spinach

Since I was a little bloated and also a little tired from the sedative effect of the soursop, I did not feel like a creative meal just a quick easy one. The creative part had already been done by Dana in her attractive presentation. I had some fresh spinach I wanted to use up so that part was easy.

Meatballs and Bullion Cubes in Coffeepot

Meatballs and Bullion Cubes in Coffeepot

I got really lazy and used frozen meatballs and bullion cubes. I also adapted it to my coffeepot so I didn’t have to pay attention. The spinach was fresh and I added it at the end when the meatballs were cooked. I ate all the spinach, six meatballs and half thee broth for about 300 calories. I was satisfied and that was it for the day except for my evening bottle of wine.pixel period
I actually made this about a week ago and am making it for the second time today. I went out to breakfast with a couple of friends and overate during this social gathering. Today I am making the soup easy by putting everything in the pot and letting it cook while I run errands.pixel period
Ingredients.
6 meatballs
1/2 package of frozen spinach
1/2 scotch bonnet hot pepper
1 tsp smoked paprika
2 bullion cubes

Method
Place all in the pot and place on the coffeemaker
Add 16 oz bottle of water to the coffeemaker section
After the heated water is in the pot, let steep for 1 hour.

Summer Squash Pasta Substitute

November 10, 2015
Squash slices in Tomato Sauce

Squash slices in Tomato Sauce

I woke up Sunday at 203 pounds, only 23 pounds more to lose in 52 days. Should be OK, if I don’t have too many failures. Todays meal takes the carbohydrates out of Italian food by substituting thin sliced zucchini or summer squash for pasta in tomato sauce.

This recipe is more visual than wordy. I always have tomato sauce in my refrigerator so it is easy to put the sauce on early in the day and let it heat up in my coffeepot.

Prepping the Squash

Prepping the Squash

The squash is pealed and both ends cut off. Then thin slices are cut from the squash.Notice the seed core is not used in this recipe. There is nothing wrong with the core. The resulting meal is just prettier if you ship it.

Summer Squash Slices

Summer Squash Slices

I use a cheese slicer but there are other tools that can do the same.  I love both Summer Squash and Zucchini and previously made this meal out of the latter. The meal is Vegan before the cheese is added and vegetarian after.

Served with Parmesan Cheese

Served with Parmesan Cheese

BTW, the two soursop’s I bought are not ripe but a friend of mine gave me a fully ripe one today and if your not familiar with the fruit, you might think it looks rotten. That is when they are at their sweetest best.

Soursop, Ripe and Green

Soursop, Ripe and Green

Notice the ripe one is bigger than both of the one pound fruits. Therefore, I am looking at a 1000 calories. When I start to eat it, I will have to program myself to make a very light dinner or soup to offset it. Of course it is a sedative so maybe I will offset some of the calories by cutting back on wine. What ever happens, will happen and I will track it.

Back Again!

September 5, 2015

Well it is sort of official. I am 3 pounds more than when I had my stroke six years ago. Yes, I am still fifty-five pounds lighter than I was at my peak but I once again am officially obese. I live alone with a four burner gas stove and a 36 inch oven. It is far easier to cook three meals at a time than to cook one small meal. Unfortunately, since I lack will power, three meals of 2000 calories only last a day and 1/2. Even worse, when I get into manual labor, I believe I deserve the extra calories and a few beers to wash it down.

The only way I know to break this trend is Coffee Pot Cooking so here I am recycling this blog for the third to fifth time with a twist. I will prepare one portioned controlled meal a day by any means necessary. Tomorrow, I will post on cooking sauteed spicy potatoes and tilapia using my microwave and coffee pot.

I saw Don Bailey from the University tilapia program and swore I was going to get serious about aqua phonics while growing my own fish and greens. Oh well, good intentions pave the way to hell but I did have coffeepot tilapia and sauteed spicy potatoes tonight so the recipe should follow tomorrow. I got lazy and used both my microwave and coffeepot but it was definitely portioned controlled which is my real issue. I have also cooked the same meal in my electric fondue pot set at 275 degrees in a portioned controlled manner but you have to use what you have available.

BTW, I tend to prepare full flavored meals with flexible cooking times that would serve college students, myself as a writer. and other dingy people who are temporally challenged.  The joy of this meal from the coffee pot is you don’t have to watch it as closely as an electric fondue pot.

Also my starting and perhaps final weight if I do not succeed is now 212.

Angle Hair Pasta with Chicken – Parmesan Sauce

February 17, 2014

 

 

Angle Hair Pasta with Chicken – Parmesan Sauce

Angle Hair Pasta with Chicken – Parmesan Sauce

Even though I own about 100 cookbooks, I always read the food section of the newspaper especially when I am food focused while dieting. I use these recipes to inspire me even though the recipes may not be low calorie, they always end up being portion controlled. I usually don’t even bother with calories if I know the portion is correct. In today’s post, I make an exception. Because I am on a 3 day plateau of 205 after a week of being careful, I am curious to see the damage this apparently rich meal caused. Still, 205 pounds is down from 208 on February 7, and 212 on January 23, my birthday which is pretty good.

This recipe attracted me precisely because it was apparently rich and fattening and I liked all of the ingredients individually. Well I cooked the meal in my coffeepot without checking calories and it was filling and delicious. I ate everything that was in the pot which is still one of my bad habits. “If I cook it I eat it all.” As we will see, this wasn’t really a diet disaster and I stayed at 205.

 

Primary Ingredients: Broth Garlic and Cooked Chicken

Primary Ingredients: Broth Garlic and Cooked Chicken

Ingredients:

1 T olive oil, 120 calories

1 head garlic, 52 calories

1 cup broth, 224 calories

½ cup grated Parmesan cheese, 215 calories

½ cup cubed chicken, 130 calories

1 T cornstarch (optional), 52 Calories

1 serving angle hair or fettuccine pasta, 200 calories

Total calories about 1000

Method:

I love simple recipes and nothing could be simpler than everything in the pot and let it cook for a few hours. Well, almost everything.

 

Garlic and oil in pot

Garlic and oil in pot

Put olive oil and garlic in coffeepot on warmer for about 1 hour.

Add everything else except cornstarch, stir then cook for 2 hours on warmer.

If desired add a tablespoon of cornstarch to thicken. Blend and heat for about 15 minutes. The original recipe did not have chicken and thickened the sause by blending the garlic sauce in a blender

As I said, I ate everything I cooked but by planning the meal and limiting the portion to reasonable amounts like 4 ox cheese and 4 oz chicken, without even measuring calories, the meal comes out in diet range.

If I was really looking to blame anything for my limited progress, I might look to Tuesday day when when we decided to party after our five mile hike and ended up drinking 3 beers and a couple of mixed drinks, took a nap and then had half a pizza and wine for dinner. Oh well, everyone knows that I’m more Sinner than Saint. Especially when it comes to food and drinks. 

Coffeepot Beef Liver

February 14, 2014

 

Liver and onions. Garlic Mashed potatoes and brown Gravy

Liver and onions. Garlic Mashed potatoes and brown Gravy

When it comes to liver, I prefer calves liver to beef liver. However, most people in St. Croix don’t like any liver at all and there are very few calves around so no calves liver in stores. Now calves liver properly done is a very tender richly flavored piece of meat whereas beef liver is much tougher and has a coarser heavier flavor which is hard to overcome.

All this changed when I stumbled upon a recipe for Serena’s “Lazy Liver” cooked in a crockpot. This recipe was simplicity in itself which is always a good way to start when using a new cooking method and slow cooking was definitely a new concept because with calves liver it is quickly fried and served slightly pink. Slow cooking calves liver on a stove destroys it and makes it tough. I tried Serena’s recipe a couple of times when liver was on sale and it was a lot better that beef liver cooked on a stove but not quite equal to the best of calves liver which is generally unavailable.

When I decided to return to coffeepot cooking, I found beef liver on sale for $1.25 a pound and purchased .84 pounds which I cut in half. This gave me a 7 oz portion size which is a lot better than cooking and eating a whole pound. I left the other half frozen and returned it to the freezer in a Ziploc bag for another day. The following is a simple recipe with simple directions. It is also the best beef liver I have ever cooked or eaten. While I still prefer calves liver, I will cook and eat this again because I cant always find calves liver when I am in the mood for liver.

Ingredients:

½ stick butter

1 medium onion

1 bullion cube

1 oz Cruzan white rum

5-7 oz liver

1 T room temperature soft butter

1½ T white flower

1 to 1½ cup water

Method:

Place butter and onion in coffeepot with bullion cube.

Place pot on coffee warmer and cook until glazed. About 1 hour.

Add partially frozen liver to coffeepot. (cut into chunks if desired)

Add rum, cover pot with foil and return to the coffeepot warmer.

Remove foil covering top and add the water. Recover with the foil when done.

Mix room temperature butter and flour to a smooth paste (rue) and let set.

After a couple of hours the liver will be completely cooked.

Add the rue to the pot, mix well and cook a couple more hours until a smooth gravy forms when stirred.

Serve with garlic mashed potatoes.

Notes: The meal was quite good and easy to make. All the times are flexible as long as the total is about four hours. Pretty sure that you can add the flower when the onions are glazed and make a paste, then ad the frozen liver and rum and water right away, cover with foil and leave for 4 to 6 hours and it will be fine.

Overall, portion controlled meals are starting to work, I am down to 205 today and that is slightly better than 208 where I started. I will feel better when below 200 and ecstatic for each 10 pounds dropped down to 175 where I will probably stay for a year or so before human nature kicks in and my weight starts creeping up. The biggest reasons for me to lose weight are not health or appearance. I just have more energy the lighter I am down to 175. Below that, I start feeling weak and tired. Of course all that excess energy can be put to bad use like enjoying parties and staying up too late partying and drinking.

Oh well, it’s the cycle of my life.

Pot Roasted Chicken

February 9, 2014
Coffeepot Chicken

Coffeepot Chicken; A Portion Controlled Meal

Cooking in my coffeepot is both amusing and it facilitates portion controlled meals. Sometime the amusing factor overrides the portion control especially when I pot roasted a whole chicken in my coffeepot in expectations of doing it for my granddaughters.

Well, it is definitely weird stuffing a chicken into a coffeepot and the girls and I had fun doing dinner for three in my 12 cup coffeemaker. Truth be told, it was a Cornish Hen, but the girls never noticed that it was a rather skinny chicken. The reason I violated the portion control rule the first time I did it was I had to make sure that it cooked all the way through in a reasonable amount of time. Check the link here and you will see that the chicken is falling off the bone.

Now that I have minimized my writing projects to spare the time to totally immerse myself into portion controlled meals, I decided to do a pot roasted thigh in my coffeepot using the method described in the pot roasted chicken link. Of course, none of the great cooks in my immediate family ever look at a recipe and usually never make a meal exactly the same. True to the tradition, I made the meal from memory and found I had substituted chicken bullion for the adobo I used the first time. It was great and I am using the leftover broth as part of my soup stock.

As an aside, the week before, I grilled three of the thighs with a big baked sweet potato and ate everything. My current Manta is: “If you don’t cook it, you cant eat it so start with the proper portion.”

Recipe:

Ingredients

1 potato

1 carrot cut to length that will fit in pot and quartered long ways

1 celery stalk diced

1 medium onion coarse chopped

3 garlic clove sliced or minced

1 bay leaf

Optional, piece of fresh scotch bonnet hot pepper. Size depends on your taste.

Chicken Bullion Cube

1 chicken thigh, about 5-6 oz.

1 oz Crucian Rum

12 oz water

Method:

Precook the carrots and potatoes and set aside.

Put chopped celery, garlic and onion in pot, cook with oil and cook until onion is glazed (about 1 hour).

Add half scotch bonnet and bay leaf so it can be retrieved when sufficient flavor is infused into the cooked veggies.

Wash one thigh with lime juice after skin is removed. Place in pot on top of bullion cube. Add rum to the coffeepot. Cover the pot and let chicken cook until chicken loses the pink color (about 2 hours.)

Add precooked potatoes and carrots and sufficient water through coffee maker to cover everything.

Let cook another two hours.

Serve with flowers and wine. If you are starving to death, you better make what little you eat an elegant experience.

Well, day one is a resounding success. I am down to 206 which is two pounds lighter than I was the day before and on my birthday on January 23. Guess it’s time for a glass of water and a three mile walk. The coffeepot is cooking my liver and onions, but that’s another story. 

Crockpot Stuffed Peppers

April 25, 2013
Stuffed Peppers and Broccoli Side

Stuffed Peppers and Broccoli Side

In January last year, I published two posts about stuffed peppers on my blog as this is one of the foods from my youth that I really liked. I am glad that I was publishing recipes while I dropped my 100 pounds, because it allows me to see how much my tastes have changed over time. In the post fifteen months ago, I was still favoring ground beef and in transition over white rice.

When I decided to make the stuffed peppers in my new Crockpot, there were several changes. First, it is much easier to get the stuffed pepper out of a Crockpot rather than a coffeepot because of the wider lid. But the really big change has been my evolution of ingredients. I no longer cook with salt. Yes, I have it on hand and use it occasionally but it is no longer a mindlessly included ingredient. I make up the lack of salt by using more spices.

I now use ground turkey instead of ground beef. Also, I no longer have any white rice in the house but favor brown rice or barley. Except for the cutting back on salt, the rest were not really conscious decisions and I don’t make a big deal out of them when my family is doing the cooking. I pretty much eat what is served and enjoy it. Without salt, I prefer the richer flavors of brown rice and barley over white rice. The original recipe which used ground beef, white rice and salt is here and my latest effort is below:

Turkey Stuffed Peppers

Ingredients:
Stuffing Ingredients:
5 oz. (1/3 pound) ground turkey
1 small onion diced
½ cup cooked barley or brown rice
4 oz. Tomato sauce (canned or Italian)
1 tsp garlic
¼ tsp pepper
1 egg

Additional Ingredients:
2 medium bell peppers (Red or Green Look Best when cooked)
4-8 oz. Tomato sauce

Directions:
1.Combine all the stuffing ingredients in a mixing bowl and mix until uniform.
2.Cut tops off of peppers, remove seeds and stuff with mixture.
3.Place in Crockpot
4.Add additional sauce until just completely covered.


Stuffed Pepper in Crockpot

Stuffed Peppers in the Crockpot

5.Cook covered 4-6 hours.
6.Serve with coleslaw or Broccoli

Best part no leftovers to tempt me!

I Finished My Book!!!

April 30, 2012

I finally finished my most recent project and it is available for distribution. My Book, “An Introduction to Coffeepot Cooking: How I Lost 101 pounds with Portioned Controlled Meals”, is now available from Amazon as a Kindle e-book.

The focus is not on the food I ate, but the commitment that I made to my family to lose weight so I would avoid another premature death in the family. I would like to say that the entire process was driven by their love alone, but secondary influences included a stroke and a disc replacement surgery both caused by my being too fat for too many years. At $2.99 this little book will hopefully be a guide to others who are obese and need to shed a few pounds. It took me 65 years to recognize that there are no secrete diets, magic pills or special foods that will make you lose weight and become healthy.

My Ebook for Kindle

In writing this book, I came to understand that there were only three changes in my life that led to the loss of 101 pounds in a fairly painless manner spread over 2 years. Here’s the secrets if you want to call it that:

  1. Eat less all day and for dinner.
  2. Drink fewer calories whether it’s beer, wine, liquor, juice, soda or smoothies.
  3. Exercise more, at least 20 minutes every day and an hour or more a few times a week. (the hour can include heavy yard work or work on your home.

Now that you know the secrets, I hope you still buy the book whether for yourself or a friend. I started this process while morbidly obese and out of shape and have encouraged others who were even fatter than me and in worse shape. Fortunately, I had daily encouragement from my family and weekly assessments with positive and sometimes critical reminders of the need. I also looked positively on the help I received from my Creator who reminded me with my minor stroke and the need for a disc replacement that I had to take care of my body and the gift of life if I wanted to keep enjoying myself for as long as possible.

For those who don’t have a Kindle reader, you can get a free one for your PC, laptop, tablet or iPad. computers and still buy the book. I will post follow-ups as the book becomes available for other electronic media and in print

Giambotta, Italian Stewed Chicken

April 28, 2012

Giambotta, Italian Stew?

I am indebted to Maria Pitella for reminding me of this meal and I never knew that Giambotta meant Italian Stew. My Mother-in-Law and her Brother were both born in Italy and my wife was a great Italian cook as were her Mother and Aunt. Now the family all favored every type of pasta with red sauce or very good meat as her Grandfather and Uncle had run a Butcher Shop. The red sauce would have seafood or three types of meat, veal, pork (or sausage) and beef (usually meatballs or Braciole).

My wife never made this stew and for good reason. She liked her chicken barbequed and beef, in any recipe including stew. On rainy days, you could almost count on beef stew and on the very rare occasions that she made this, I am not sure if she made it in an Italian style or an Irish style and she simply called it chicken stew. But this is the way Dolores made it with the principle difference being the inclusion of carrots and thickening the gravy with a rue.

Chicken Stew:

Ingredients:

1 potatoes peeled and diced
2 carrots coined
1 1 piece mild Italian sausage sliced into chunks
1 boneless chicken breasts sliced into strips
2 T cup of extra virgin olive oil
1 oz rum
1 small red bell peppers sliced
1 medium onions sliced
1 stalk celery cut into small pieces
1/4 tsp of oregano
1 Bay leaf

1 bullion and 12 oz. Water
cold rue (1 T butter 1 T flour )
salt and pepper to taste

Method:

  1. Mix a tablespoon of room temperature butter with a tablespoon of white flower until smooth set aside.
  2. Precook the carrots for an hour in a foil covered coffeepot using about 1 tsp of salt with the cut up carrots and potatoes to the coffeepot and passing 8 cups water through the coffeemaker portion prior to covering with foil. Save and set aside.
  3. Put everything else into the empty coffeepot and cook covered for about 2 hours.
  4. Add the potatoes and carrots and run 12 oz of water through the coffeemaker.
  5. Give the pot about 1 hour for the carrots and potatoes to get hot.
  6. Decant the broth a little at a time into the rue until all the liquid is mixed with the rue. Return it to the pot. Serve when ready.

This was very good but more than a meal for one person but not quite enough for two unless I used more potatoes. That means I had leftovers because I didn’t plan ahead which I definitely try to avoid having around. The only way I am winning “The Battle of the Bulge” is by waging my constant “War Against Leftovers.” In this case I got rid of them by eating them as a snack the next day. They were quite good.

Good Bok Choy

April 17, 2012

Bok Choy Bed

The Bok Choy in my garden is even healthier than my arugula which is so thick, I could harvest it with a Machete. To bad I’m not overly fond of Bok Choy because most recipes taste good but are heavily loaded with salt which I try to avoid. I started searching for low salt recipes and found a few and decided to move from the least complex to more sophisticated to see if I really liked any of them.

The following recipe was inspired by a recipe from steamykitchen.com where they start to build up the flavor with the addition of ginger and chicken broth with salt to taste.

Stir Fried Bok Choy

Ingredients:

4 large leaves

3 tablespoons Extra Virgin Olive Oil

1 T crushed garlic, finely minced

1 T grated fresh ginger

1 tsp sesame seeds

4 tablespoons chicken broth

salt to taste

Method:

This is a typical stir fry with the oil, garlic, ginger and sesame seeds added to my fry pan and stir fried for a minute or two after the pan starts sizzling.

The stems are added to soften for a few minutes and then the broth and chopped leaves are added and stir fried until the leaves wilt.

Serve immediately and add salt to taste.

The Bok Choy still needed salt but at least I was in control.