Good morning, GUSperfectbodies!!!! Did we all love our new buddy's Saturday night diary???? That Techno naked shower guy's! Ok, I loved it -- especially thinking about how flumpty and I will make a zillion dollars creating funky, sexy housecoats and how we can make money laughing at paulitic's band of mullet music.
Ok, so, I may be repeating some recipes but what I've learned is -- DON'T BE OBSESSIVE!!!! That's about anything -- and food is one of those things. Weight is another.
I need to lose 15 pounds -- it used to be 10 -- it used to be before that -- none -- it used to be before that over 100. Ok, time to look in the mirror and say -- hey, you aren't wearing a really ugly housecoat (look just at your face). Then look again and say you are worth giving up those cigs and then you are worth living longer by eating really, really good food. Sure -- there's tons of buses which can run you over and a few asteroids which could smash you, but, you can stop smoking and then get control of that weight thingy when you are ready.
Many of us eat more when we quit smoking. But, we've already quit something more addictive than food. We love breathing better -- so we can love eating better and cheaper and easier. Cook big quantities on the weekends and then freeze small containers. Microwaves are approved by flumpty, and most religious groups. Look below for some recipes that are healthy, filling and don't suck.
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Quit Keeper widget which is an outstanding aid for those beginning the difficult path to quitting. It lets you know how long you haven't smoked, how many cigs you haven't smoked, how much money you've saved.
Quit Smoking Counter h/tGDbot. For those of you who have had a problem with Quit Keeper or want a different counter!
From Leaf and Grain
Definitely click the site for picture step by steps.
SRIRACHA QUINOA BITES
So quick and easy, and fairly healthy, if you don’t mind the cheese. These come together quickly, especially if you keep cooked quinoa on hand (it freezes beautifully). Sriracha addicts may want to up the sriracha to 2 tablespoons.
2 cups cooked quinoa (how to cook quinoa)
3/4 cup Gruyere cheese, grated
2 eggs, beaten
2 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon cilantro, chopped
1 tablespoon honey
1 1/2 tablespoons sriracha
1/2 teaspoon salt
1/2 cup breadcrumbs (whole wheat or white)
Preheat oven to 350°F
Oil the cups of two mini 12 count muffin pans. Set aside.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner. You should be able to fill 18 to 20 of the cups.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.
Prep Time: 15 minutes Cook time: 15 minutes Yield: 18-20 sriracha quinoa bites
Quinoa with Vegetables and Herbs
1 cup(s) quinoa
1/2 teaspoon(s) Kosher salt, divided
2 tablespoon(s) olive oil
1 small red onion, chopped
2 clove(s) garlic, minced
1 medium (about 2 cups) zucchini, chopped
3 (about 1 1/2 cups) carrots, peeled and chopped
2 teaspoon(s) fresh thyme or oregano (optional)
1/4 teaspoon(s) crushed red pepper flakes
1/4 teaspoon(s) ground black pepper
1 tablespoon(s) chopped fresh chives
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using), and red pepper flakes.
Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes. Season with 1/4 teaspoon each salt and black pepper.
In a large bowl, mix together quinoa, vegetables, and fresh chives, and serve.
Mushroom Barley Soup
You can always substitute vegetable broth for beef or chicken broths. Mushrooms add a beefy flavor.
1 oz. dried porcini mushrooms
¼ cup olive oil
8 cloves garlic, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
1 lb. white button mushrooms, thinly sliced
¼ cup sherry
8 cups beef stock
½ cup pearl barley
2 tsp. thyme leaves
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
⅓ cup finely chopped parsley
1. Place dried porcinis in a bowl and cover with 1 cup boiling water; let sit until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and finely chop; set aside. Pour soaking liquid through a fine strainer into a bowl, leaving some liquid at the bottom along with any dirt or sediment; set soaking liquid aside.
2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Add garlic, celery, carrots, and onion, and cook until soft, about 5 minutes. Add reserved porcini and white mushrooms, and cook, stirring, until mushrooms give off their liquid and it evaporates, about 14 minutes. Add sherry, and cook until evaporated, about 2 minutes. Add reserved soaking liquid along with stock, barley, and thyme, and bring to a boil; reduce heat to medium-low, and cook, covered and stirring occasionally, until barley is tender, about 30 minutes. Stir in juice and season with salt and pepper. Garnish with parsley.
Black Bean Burgers with Chipotle KetchupAny fresh or stir fried veggies with garlic, ginger, sesame seed oil with quinoa, bulger, barley or any grain would be filling and wonderful. Experiment, taste, freeze leftovers n small containers.
1 1/4 cups dried black beans, picked over and rinsed, soaked overnight, and drained
3 cups water
1 bay leaf
2 plum (Roma) tomatoes, peeled and seeded then diced
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon wine vinegar
1 chipotle chili in adobo sauce, minced
1 3/4 teaspoons ground cumin
1 teaspoon salt
1 1/2 tablespoons canola oil
1/2 red bell pepper (capsicum), seeded and chopped
1/2 cup cooked brown rice
1/4 cup chopped pecans
1 green (spring) onion, thinly sliced
1 egg, lightly beaten
3/4 cup fresh whole-grain bread crumbs
6 whole-grain hamburger buns
6 slices tomato
6 slices red onion
3 bibb lettuce leaves, halved
In a large saucepan over high heat, combine the beans, water and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaf.
While the beans are cooking, combine the tomatoes, half the yellow onion, half the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.
In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining yellow onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.
In a food processor, combine the drained beans, onion mixture, brown rice, pecans, green onion, the remaining 1 teaspoon cumin and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into 6 patties, each about 3/4-inch thick.
In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning once, until nicely browned on both sides and heated through, 7 to 9 minutes total.
Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of the ketchup. Or you could eat the burger between two really good pieces of lettuce instead of a bun which is how I eat them.
Veggies, legumes, beans, grains and fruits are your friends -- better friends with brilliant herbs and/or spices. Don't be afraid. Use a light hand in seasoning and then add to your taste. I love hot seasonings. I love flavorful herbs and spices. Test your palate!
And yet another updated Buddy List by Mr. Amazing, anodnhajo!!!! (1/19/14)
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Fri PM: Open
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