The Year of Eating Fabulously
Jan. 24th, 2008 09:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
artyartieI really do need a cooking icon, but I can wait until the rewatching and screencapping of My Night With Reg provides a good one.
ETA: Ratatouille icons FTW!
Anyway, after the culinary successes of this week, I've decided to favor 'eating better' instead of stressing 'eating less.' I find myself eating less anyway, even when I'd like to polish off a delectable dish - it's learning to prolong that pleasure into welcome leftovers the next day. But I think with some creative shopping, and eating out much less (once a week during classes, once on the weekend since I do so desperately need to leave my apartment on occasion), I can manage. I can stock up on all sorts of whole wheat pastas, buy cold pressed extra virgin olive oil, have enough legumes to satisfy my cravings for them, have chicken and pork in the freezer for when I do feel like being a carnivore, buy vegetables and fruits often, always keep a lemon and a head of garlic on hand. For me, the thought of trying to drop pounds always comes with deprivation, but I think by taking the path of indulgence (small squares of 85% cocoa with a small glass of madeira!), I can maybe break this stubborn yo-yo pattern I've been on for four years now - and come up with a few fabulous dishes for friends, family, and myself in the meantime. So I may highlight my successes each week - and share any humorous failures!
Many successes this week! These included breaded chicken cutlet stuffed with pesto (reduced fat) cream cheese, broccoli chicken pesto with whole wheat rottini, drunken mock risotto with pesto, and lastly, in a dish not involving pesto, saffron rice with spicy chick peas.
The drunken mock pesto risotto was an unexpected surprise - after a chat in the history lab about what to do with leftover brown rice, I took the suggestion of reheating with pesto and cheese, though substituting parmesan cheese for feta. I added about 2/3 of a cup of pinot noir to the brown rice (around a cup and a half to two cups), and dumped in perhaps a bit too much parmesan. After cooking it down and mashing the rice a bit, it cooked down to perfection. I took it off the burner, added a splash of olive oil, and it was absolute heaven. Next time I'll shell out for arborio rice and do it properly.
The saffron rice with chickpeas was a combination of two things I loved that happen to taste very yummy together. I completely cheat on the rice, and use the small tube (saffron is expensive!), but I cooked up the chickpeas (half a can, but you could use a whole can and up the chickpea goodness) in olive oil and lemon juice, with a bit of red pepper flake. I added it to the rice and crumbled a bit of reduced fat feta cheese on it. Absolutely delicious!
ETA: Ratatouille icons FTW!
Anyway, after the culinary successes of this week, I've decided to favor 'eating better' instead of stressing 'eating less.' I find myself eating less anyway, even when I'd like to polish off a delectable dish - it's learning to prolong that pleasure into welcome leftovers the next day. But I think with some creative shopping, and eating out much less (once a week during classes, once on the weekend since I do so desperately need to leave my apartment on occasion), I can manage. I can stock up on all sorts of whole wheat pastas, buy cold pressed extra virgin olive oil, have enough legumes to satisfy my cravings for them, have chicken and pork in the freezer for when I do feel like being a carnivore, buy vegetables and fruits often, always keep a lemon and a head of garlic on hand. For me, the thought of trying to drop pounds always comes with deprivation, but I think by taking the path of indulgence (small squares of 85% cocoa with a small glass of madeira!), I can maybe break this stubborn yo-yo pattern I've been on for four years now - and come up with a few fabulous dishes for friends, family, and myself in the meantime. So I may highlight my successes each week - and share any humorous failures!
Many successes this week! These included breaded chicken cutlet stuffed with pesto (reduced fat) cream cheese, broccoli chicken pesto with whole wheat rottini, drunken mock risotto with pesto, and lastly, in a dish not involving pesto, saffron rice with spicy chick peas.
The drunken mock pesto risotto was an unexpected surprise - after a chat in the history lab about what to do with leftover brown rice, I took the suggestion of reheating with pesto and cheese, though substituting parmesan cheese for feta. I added about 2/3 of a cup of pinot noir to the brown rice (around a cup and a half to two cups), and dumped in perhaps a bit too much parmesan. After cooking it down and mashing the rice a bit, it cooked down to perfection. I took it off the burner, added a splash of olive oil, and it was absolute heaven. Next time I'll shell out for arborio rice and do it properly.
The saffron rice with chickpeas was a combination of two things I loved that happen to taste very yummy together. I completely cheat on the rice, and use the small tube (saffron is expensive!), but I cooked up the chickpeas (half a can, but you could use a whole can and up the chickpea goodness) in olive oil and lemon juice, with a bit of red pepper flake. I added it to the rice and crumbled a bit of reduced fat feta cheese on it. Absolutely delicious!
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no subject
Date: 2008-01-25 04:43 am (UTC)no subject
Date: 2008-01-25 04:57 am (UTC)If you want a yummy, easy 'upgrade' to a grilled cheese sammie, buy some good sourdough bread, provolone cheese, olive oil or butter, and kosher salt. Spread the olive oil or butter on one side, and salt the bottom of the pan. Put the sammie in and sprinkle the top with the salt (kosher salt has good texture and taste!). Instant gourmet grilled cheese! If you want some meat, buy some prociutto and put that in - it cooks up really fast.
no subject
Date: 2008-01-25 10:08 pm (UTC)no subject
Date: 2008-01-25 05:35 am (UTC)So much for that. :D
no subject
Date: 2008-01-28 02:10 am (UTC)no subject
Date: 2008-01-25 10:45 am (UTC)And that's a good idea, to indulge the cravings in a healthy way. (And good grief, dark chocolate and madeira?!?!? *thud*)
no subject
Date: 2008-01-28 01:53 am (UTC)It's taking effort, but I have to keep telling myself its worth it. But yes, the dark chocolate and madeira is fabulous! This chocolate was supposed to pair with port, but I figure madeira would be even more exotic!