Monday, January 26, 2009

Food Diary

So I have been working hard on portion control and stopping eating when I am full. For instance I was wanting some cheesy gordita crunches from Taco Bell and Shane went to pick them up and got me three. I was full after two so I threw the third one away, yep I was a bit wasteful of some money but in the end I felt better overall as I didn't eat something that I would have later had regrets about.

Sunday, January 11, 2009

Rice with Lime and Lemongrass

2 limes
1 lemon grass stalk
generous one cup of rice (jasmine or long grain brown seem to work the best)
1 Tbs olive oil
1 onion chopped (I used a bunch of green onions as I prefer their flavor to other onions)
1 inch piece of fresh ginger root chopped
1 1/2 tsp coriander seeds
3 cups vegetable stock
1 1/2 tsp cumin seeds
4 Tbs chopped fresh cilantro
garnish with sliced green onion to serve

Pare the lime, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set teh rind aside Finely chop the lower portion of the lemongrass stalk and set it aside.

Rince the rice in plenty of cold water. Tip it into a sieve and drain thoroughly.

Heat hte oil in a large pan. Add the onion, ginger, corriander, and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.

Add the rice to the pan and cook stirring constantly for one minute, then pour in the stock and bring to a boil. Reduce the heat to very low and cover the pan. Cook gently for 30 mins, then check the rice, if it is still crunchy cover the pan and cook for 3-5 mins more. Remove from teh heat.

Stir in fresh cilantro, fluff up the rice grains with a fork. Cover the pan and leave to stand for 10 mins. Transfer to a warm dish and garnish with the onion.

Tofu and Green Bean Red Curry

2 1/2 cups of coconut milk (canned)
1 Tbs Thai Red Curry Paste (I am going to up the amount that I use as I love curry!!)
3 Tbs Thai fish sauce
2 tsp light brown sugar
3 1/4 cups button mushrooms (I am just using one package)
1 cup green beans trimmed (I am using frozen in place of fresh here)
6 oz firm tofu, rinsed (I am just using a small pckg of tofu here), cut into 3/4 inch cubes
4 kaffir lime leaves torn
2 fresh red chillis (I am using green as my grocery store didn't have red and I am using 5 instead of 2)
fresh cilantro leaves to garnish

Pour about one third of the coconut milk into a pan or wok. Cook until it separates and an oily sheen appears on the surface.

Add the red curry paste, fish sauce and sugar to the coconut milk. Mix thoroughly, then add the mushrooms. Stir and cook for one minute.

Stir in the remaining coconut milk. Bring back to the boil, then add the green beans and tofu cubes. Simmer gently for 4-5 mins more.

Stir in the kaffir lime leaves and sliced chillies. Spopon the curry into a serving dish, garnish with the cilantro leaves and serve immediately.

Tuesday, January 6, 2009

Delicious Sounding Recipe!

So I found a new recipe that is going on my next two week menu plan!!

It is really simple and sounds oh so delicious!! Not sure what I will serve it with but probably one of those bags that you steam in the microwave with like the green beans and potatoes with seasonings or something along those lines.

Pesto Crusted Salmon

4 salmon filets
1 (6 oz) jar of prepaired pesto sauce
2 cups breadcrumbs
2 Tbs vegetable oil
1 lemon sliced
salt and pepper to taste

Preheat oven to 350 degrees F.

In large bowl, add pesto and breadcrumbs and mix well with a wire whisk. Set aside while preparing salmon filets.

Lightly grease oven safe baking sheet with vegetable oil. Place salmon filets on baking sheet. Season with salt and pepper. Divide the mixture into four equal portions and press firmly on top of the fish. Bake 10-15 minutes. Carefully remove from pan with spatula and serve on a warm plate.

Garnish with lemon slices.

Review of Stir Fried Seeds with Vegetables.

So this was great!! Even Andrew really liked it however I did modify it a bit and I would choose to modify it more in the future. I added a 1/4 cup of red pepper flakes and used a 1/4 cup of each of the three types of seeds rather than 2 Tbs., which gave it some spice!! In the future I would add a package of the fresh stir fry mushrooms rather than using the oyster mushrooms and I served it over plain white rice. It was delicious and I would really suggest it to anyone, even those who are not particularly fond of veggies will enjoy this one as it really has some great flavors.

Monday, January 5, 2009

Today's Food and Feelings

Well I feel good about my food intake and my food choices so far today. I had one of the new Eggo Sweet Shop pastries with strawberries and frosting, yummy!! They were so good!! It was really not that bad for me either only like 3 grams of fat! I then had an Americano and some cucumber slices for a snack and some Thai noodle salad with tofu leftover from Saturday for lunch. I have a few snacks for this afternoon, an apple and some water and oj to drink so I am hoping to stick to this and to continue to feel healthy. I am excited about our dinner tonight as the stir fried seeds and vegetables look so good.

Sunday, January 4, 2009

Stir Fried Seeds with Vegetables

Stir Fried Seeds with Vegetables

2 Tbs vegetable oil
2 Tbs sesame seeds
2 Tbs sunflower seeds
2 Tbs pumpkin seeds
2 garlic cloves, finely chopped
1 inch piece of fresh ginger root (peeled and finely chopped)
2 large carrots cut into batons
2 large courgettes (zucchini) cut into batons
1.5 cups oyster mushrooms torn into pieces
5 oz spinach leaves, coarsely chopped
small bunch fresh mint and a small bunch fresh cilantro leaves and stems chopped
4 Tbs black bean sauce
2 Tbs light soy sauce
1 Tbs palm sugar (or light brown sugar)
2 Tbs rice vinegar

Heat the oil in a wok or large frying pan. Add the seeds, toss over medium heatfor one minute and then add the garlic and ginger and continue to stir fry until the ginger is aromatic and the garlic is golden brown. Do not let teh garlic burn or the taste will be bitter.

Add the carrot and zucchini and the sliced mushrooms and stir fry over a medium heat for a further five minutes or until the vegetables are all crisp tender and golden brown at the edges.

Add the spinach with the fresh herbs. Toss over the heat for one minute, then stir in the black bean sauce, soy sauce, sugar and vinegar. (I premixed these ingredients into a sauce to make this one easier.) Stir fry for one or two more minutes until combined and hot, serve immediately.

Cellophane Noodle Soup Review

Well I would have to say that this one was unimpressive. Very bland and not in a good way just blah!! So I would not try this one if I were you.

Also I ended up changing my lunch plans as Andrew wanted to go out to lunch with grandma after church and we ended up at Old Chicago where he had pepperoni pizza and I had pizza with blue cheese, spinach and broccoli...yummy! We ended up having some plain Jasmine rice that I already had cooked tonight with dinner and some corn on the cob!

Cellophane Noodle Soup with Rice with Lemongrass and Lime

Cellophane Noodle Soup
4 large dried shiitake mushrooms
.5 oz dried lilly buds
2 garlic cloves, halved
3.5 oz white cabbage, chopped (I am using green as white was not readily available where I live)
5 cups boiling water
4 oz cellophane noodles
2 Tbs soy sauce
1 Tbs light brown sugar
3.5 oz block tofu, diced
fresh cilantro leaves

1. Soak the shiitake msuchrooms in warm water for 30 minutes. In a separate bowl, soak the dried lilly buds in warm water also for 30 minutes.
2. Meanwhile, put the cucumber, garlic, and cabbage in a processor and process to a smooth paste (I am going to be using a blender here as I have not purchased a food processor yet.) Scrape the mixture into a large pan and add the measured boiling water.
3. Bring to the boil, then reduce the heat and cook 2 minutes, stirring occasionally. Strain this stock into another pan, return to a low heat and bring to a simmering point.
4. Drain the lilly buds, rinse under cold running water, then drain again. Cut off any harhd ends. Add the lilly buds to the stock with the noodles, soy sauce and sugar and cook 5 minutes more.
5. Strain the mushroom soaking liquid into hte soup. Discard the mushroom stems, then slice the cpas. Dived them and the tofu among four bowls. Pour the soup over, garnish with cilantro and serve.

(page 185 of Thai and South East Asian Cooking and Far Eastern Classics by Deh-Ta Hsiung, Beckiy Johnson and Sallie Morris)

Recipes for the week

Well I decided that it would be harder to post the full recipes daily so I am going to go through and post the upcoming recipes from my menu..


Saturday, January 3, 2009

Dinner Plans Changed

So I was shopping until almost 8 pm tonight so I changed dinner plans and we had some new V8 Tomato Herb soup with some steamed green and yellow string beans, carrots, cranberries and herbed butter and some garlic cheese biscuits. It was quick and easy and still healthy and the soup was wonderful. I would definitly say for you to try these soups, super healthy and super delicious!!

One World Awesome Lunch!!

So we went to One World today for lunch...yummy!! I got the Thai Noodle Salad with Roasted Tofu and it was absolutely delicious. I also got some Asian Mushroom soup and have 1/2 of the salad leftover for work on Monday!!

My Menu For the Next 2 Weeks

So I thought that this would be the best way for me to be able to express what I am going to eat and sticking to a menu will really help me to do better and be more healthy. So here goes--

By the way only weekend days will have lunches but I will chronicle my lunches for the week for you as they happen, I am guessing it will basically be leftovers!

Saturday--lunch we are eating out at One World in Peoria (yummy!!)
stir friend noodles and soy salmon

Sunday--macaroni and cheese and corn on the cob
cellophane noodle soup and rice with lemongrass and lime

Monday--stir fried seeds and vegetables

Tuesday--tacos (made with soy burger) and veggie blend

Wednesday--Thai vegetable curry and lemongrass rice

Thursday--pasta with red sauce and brocolli with cheese

Friday--Tofu and Green bean Red Curry

Saturday--balanese vegetable soup
stir fried tofu with basil and chilli and lemongrass rice

Sunday--braised aubergine and courettes
mushrooms with garlic and chilli sauce

Monday--Sambal Corang with prawns

Tuesday--pasta with white sauce and garlic bread

Wednesday--green curry prawns

Thursday--cheesesticks, poppers and veggie and potatoe blend (you have to allow for a splurge night!!)

Friday--Monday...we will be in Kansas City so lots of eating out....I am hoping for Oklahoma Joes, the Jazz, some Thai take out, Jose Peppers and then I am not sure!! All sounds so good though and I will be sure to update you all on the weekend and how my date with food went!!

The Food Diaries

I have really been thinking about weight and health and issues that I personally have had with food. My relationship with food has been a devastating downward spiral full of times when I am inappropriate and gorgeing myself and then in the past times when I purged to keep from gaining weight, all the while having no control over the relationship that I was having with food. I thought that maybe being accountable and writing about my realtionship with food and explaining what I was doing would help me to be more healthy and a better person all around.

So this is going to be that space. Where I can write about my menu planning, grocery shopping, temptations, recipes and all in all what I am eating and how it is affecting my mood and my personal stability.

Oh and I have long wondered about the persistent migraines that I have and if they have had some relationship with the foods that I am eating. So I am going vegetarian, yep no more poultry, beef, pork or other meats, just fish, seafood and other healthy foods. This is also where I will write about the times when I am craving things like fried!! It won't happen too often but when it does at least I will have a place to go!