What are you eating?

[DavidW]

What am I eating? My food plan calls for restricting sugar, flour, rice, potatoes (sweet potatoes are fine, though), junk food, full-fat dairy, and red meat. Essentially, I'm avoiding foods that will raise my blood sugar or contain saturated or trans fats. Healthy oils are fine.

I mostly eat fruits, vegetables, and lean meats.

[Kalevala]

Thanks for the recipe! Made this today and was delicious, although I am the only one in the family who enjoys balsamic, mustard, or horseradish. The meat turned out particularly well.
VS

So glad that you liked it! 

A couple of things that I do which you might consider:  I flip the meat over roughly half-way through, and I use a lacer (I believe it's called) to check the doneness/tenderness of the meat.  It's one of those really skinny skewers that you use to to close up the cavity of a chicken which you are preparing to roast.

Also, I normally make it a day in advance separating the meat from the sauce (and pulling out the cooked veggies and herbs).  Store the two in the fridge and the next day, it's easy to scoop off the solidified fat which has risen to the top.

Enjoy the leftovers! 

K

[Kalevala]

What am I eating? My food plan calls for restricting sugar, flour, rice, potatoes (sweet potatoes are fine, though), junk food, full-fat dairy, and red meat. Essentially, I'm avoiding foods that will raise my blood sugar or contain saturated or trans fats. Healthy oils are fine.

I mostly eat fruits, vegetables, and lean meats.

Good for you!    May I ask, did you make some changes after consulting a doctor and having some blood work done?

I just ate breakfast here.  A couple of days ago, I made a recipe by Yotam Ottolenghi--basically, a fancy version of beans on toast but using chickpeas.  You serve it over toasted/grilled sourdough bread and top with a poached egg and z'aatar.  You can find it on the Williams Sonoma's website.  It's listed as "Slow-cooked chickpeas on toast with poached egg".  I cheated a bit by making it partially in a slow cooker.  If interested, I'd be happy to provide the details.

K

[brewski]

I just ate breakfast here.  A couple of days ago, I made a recipe by Yotam Ottolenghi--basically, a fancy version of beans on toast but using chickpeas.  You serve it over toasted/grilled sourdough bread and top with a poached egg and z'aatar.  You can find it on the Williams Sonoma's website.  It's listed as "Slow-cooked chickpeas on toast with poached egg".  I cheated a bit by making it partially in a slow cooker.  If interested, I'd be happy to provide the details.

K

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

[Kalevala]

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

Sounds yummy!  After you cook them, do you then roast them, take them out of oven, toss with some olive oil (canola?) and then toss them with dried spices...or?

By the way, I was mistaken about using a slow cooker for the Ottolenghi recipe; I did it all on the stove top.  This time, I didn't bother with using a fresh tomato, removing the skin, etc., but used some diced can tomatoes instead.  There was a bit too much liquid left in the pot, so I am reducing it now on the stove top.  I did have some of it as dinner (minus the bread and egg) and had some roasted butternut squash on the side.  I thought about having it on rice, but by the time that I thought of that, it was too late.  Will try freezing some of it for another time.

K

[Kalevala]

I also made some curried lentil soup around the same date as I made the chickpea dish.  I found it in a recipe from America's Test Kitchen (their vegetarian cookbook).  Pretty tasty and easy.  Used French green lentils in it and (this time) upped the amount of the curry powder a bit; too spicy for a friend of mine, but I was pretty happy with it.  Will cut back on it a bit for him if I make it again.

K

[Papy Oli]

From our local Chinese takeaway:

Peking hot & sour soup.
King prawns in chili & garlic sauce
Boiled rice

Yummy!

[Papy Oli]

That chickpeas on toast just above is tempting!    must remember that tomorrow!

[Kalevala]

From our local Chinese takeaway:

Peking hot & sour soup.
King prawns in chili & garlic sauce
Boiled rice

Yummy!

What was in the restaurant's Peking hot and sour soup?  From what I understand (via a quick googling), it can vary?

K

[Papy Oli]

What was in the restaurant's Peking hot and sour soup?  From what I understand (via a quick googling), it can vary?

K

I think at least some Char sui and some bits of tofu. Not sure about the rest.

[DavidW]

Good for you!    May I ask, did you make some changes after consulting a doctor and having some blood work done?

Yes, I got a new doctor who is attentive and present.

[brewski]

Sounds yummy!  After you cook them, do you then roast them, take them out of oven, toss with some olive oil (canola?) and then toss them with dried spices...or?

Basically add oil before roasting. Here's the recipe I used as a guide, with some small changes, e.g., better to toss the chickpeas in a small bowl with the oil before putting them on the baking sheet — less messy, less waste. Then you add the dried spices after roasting, e.g., return to former bowl and toss them around a bit.

[Kalevala]

Yes, I got a new doctor who is attentive and present.

Excellent!  I have a new one too as my former PCP retired.  First impressions:  very good! 

Basically add oil before roasting. Here's the recipe I used as a guide, with some small changes, e.g., better to toss the chickpeas in a small bowl with the oil before putting them on the baking sheet — less messy, less waste. Then you add the dried spices after roasting, e.g., return to former bowl and toss them around a bit.

Thanks!  Will give it a go.  I might try it with some remaining chickpeas that I have in the fridge.  How do you store yours [I see that the author says that they only stay crispy for about 2 days.]?

Speaking of chickpeas, I used to really enjoy the house salad at a certain restaurant.  Trying to remember what all they put in it: some sort of crunchy greens--maybe just iceberg--some grated carrots, cooked chickpeas, think also some cukes and a vinaigrette.  First time that I ever had whole chickpeas in a salad, but I really liked it!  Sometimes, I'll make as close as I can get to it version at home.

I'm trying to find some recipes to use up some older beans that I have at home.  Between the rising cost of meat, health benefits, plus I already paid for them(!)...well, there you go!  I have one mixture of heritage beans (no idea what all is in there), I'm thinking of maybe a batch of chili?  Also, have a big bag of red kidney beans...hmmm.

K

[brewski]

Excellent!  I have a new one too as my former PCP retired.  First impressions:  very good! 
Thanks!  Will give it a go.  I might try it with some remaining chickpeas that I have in the fridge.  How do you store yours [I see that the author says that they only stay crispy for about 2 days.]?

Alas, the truth is that I have never had to store them. If I don't eat them right after roasting, they might last one more day.     

PS, I buy commercially made roasted chickpeas (e.g., these at CVS) and they last a bit longer.

Honestly, as a crunchy, salty snack lover, I wish I had discovered these years ago.

[Kalevala]

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

By the way, when you freezed your beans, do you dry them off first?  Or freeze them in their cooking liquid?  I've never frozen just beans before now.

K

p.s.  Had some leftover *curried lentil soup plus a modest-sized piece of fougasse to go with it for lunch.  I added a little bit (say about 2-3 tablespoons) of full-fat Fage Greek yogurt.  Hit the spot:  a friend and I put up my Christmas tree and then ran a couple of errands, so I was hungry when I arrived back at home.

*I froze some of that for future meals and also some of the slow-cooked chickpeas.  I really like having a chest freezer for things like this.  It's nice to have some pre-made meals for when I don't feel like cooking.

[brewski]

By the way, when you freezed your beans, do you dry them off first?  Or freeze them in their cooking liquid?  I've never frozen just beans before now.

It's fine to freeze them in the liquid, especially if you seasoned them and the liquid might be useful for soup, but usually I drain them and freeze them as is. Works great. Initially I cook them with minimal seasoning, e.g., salt, pepper, and maybe roasted garlic powder.

[brewski]

Update for @Kalevala: this excellent article yesterday in The Guardian on beans suggests freezing cooked ones in their liquid "to keep them plump," so I will probably try that the next time.

[Kalevala]

Update for @Kalevala: this excellent article yesterday in The Guardian on beans suggests freezing cooked ones in their liquid "to keep them plump," so I will probably try that the next time.

Thanks, I'll check it out.  I did do a bit of googling after your comments about freezing, and from what I recall reading, they all suggested freezing them in their cooking water; which makes sense.    Do you have a spare freezer (chest or upright)?

K

[Kalevala]

@DavidW How is the change in diet going?  Do you have any favorite websites/books?  A couple which came to my mind when you mentioned what you were trying to do:  Cooking Light and Eating Well.  I'm sure that it's not easy making changes when you're working full time, I do get that.  I find it helpful at my end is to make things that I can get a number of meals out of and/or freeze recipes or use something like, say a roast chicken, to make other dishes out of it [I sometimes buy a roasted chicken from my co-op].  And freezers don't need to be big:  there are ones from (for example) 3.5 cubic feet on up (Did a quick google).  Reheat and add some fresh veg on the side and/or salad and bing!  You have dinner or lunch!  Or a soup, etc., to bring to work to reheat.  Just some ideas.  I get that it's hard to change ones diet and be "ultra healthy"; none of us are perfect [Some better than others].  You are not alone.

Best wishes,

K

p.s.  Food doesn't need to be boring/dry, etc.,  to be healthy

[brewski]

Do you have a spare freezer (chest or upright)?

K

I do not, alas, just the compartment above my refrigerator. Most of the time, it is enough space to store leftovers, a loaf of bread or two, some frozen fruits and vegetables, and ice. 

p.s.  Food doesn't need to be boring/dry, etc.,  to be healthy

And just chiming in to say, "I agree!"