Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Recipes’ Category

Ratatouille with chicken and recipe updated again

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Here’s the updated recipe, which now includes the option of fresh asparagus and also roasts the vegetables longer (for 90 minutes now). Looks very good, smells very good, and by golly I bet it tastes very good.

Written by LeisureGuy

14 February 2018 at 6:08 pm

Posted in Food, Low carb, Recipes

Lacinato kale and cauliflower rice with fish: An easy 2-point dinner

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We had this last night, with the leftovers for lunch today. I just recently discovered cauliflower rice, which is sold in bags in the prepared produce section.

1 1/2 tablespoons olive oil (6 pts)
2 shallots, chopped
4-6 cloves garlic, chopped fine
1 yellow, red, or orange bell pepper, chopped
1 14-oz bag of cauliflower rice
2 teaspoons salt
1-2 tablespoons ground black pepper
1 Meyer lemon, diced (ends discarded)
8-10 cherry tomatoes, sliced
1 bunch Lacinato kale, chopped
1 1/2 lb fish (salmon or sole, e.g.)

Heat oil in large sauté pan and cook shallots for about 4-5 minutes until softened. Add garlic and bell pepper and continue to sauté for a few minutes.

Add the cauliflower rice, salt, and pepper and sauté for 3-4 minutes, stirring.

Add lemon and tomatoes and stir to combine.

Add the kale. I mince the stems and chop the leaves. Stir it in, using spatula so that the shallot-pepper-cauliflower-lemon-tomato mix is well mixed with the greens. You may want to add a little water or a splash of wine or vermouth.

Cover and simmer 30 minutes, stirring occasionally.

Lay fish on top, cover again, and simmer 12 minutes. Serve.

Written by LeisureGuy

14 February 2018 at 9:36 am

Posted in Food, Low carb, Recipes

Rooney Victorian, Tallow + Steel Grog, and the iKon 102

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I read that Tallow + Steel has a new formula for its soap, but I’m resisting the temptation to buy. I assume it’s an improvement on this formula—artisans normally reformulate to improve the soap, corporations to reduce the cost of production (and thus increase profit)—but the one I have is already excellent in all regards, including the fragrance.

“Grog,” of course, is the word for the British Naval drink of watered rum. The name derives from “grogram” (a coarse fabric made of silk, often combined with mohair or wool and stiffened with gum), not a natural connection. But Admiral Vernon (1684–1757) of the British Navy, known as “Old Grog” because of the grogram cloak he wore, in 1740 first ordered diluted (instead of neat) rum to be served out to sailors—thus, “grog” became the name of the beverage.

My Rooney Victorian made a fine lather, and I returned with somewhat of a sense of relief to my reliable 102, which would be my desert-island razor. I tried lightening up the pressure more, after reading Michael’s comment to yesterday’s post, and it did a very nice job indeed: smooth and trouble-free result.

A splash of Grog aftershave, and I’m ready for the day.

Written by LeisureGuy

13 February 2018 at 8:39 am

Posted in Drinks, Shaving

Navy bean salad with feta – 4 points per serving

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1 cup of dry navy beans
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
5 oz baby arugala, chopped (about 2 cups)
8 oz feta, crumbled
2 Tbsp olive oil
1/4 cup Meyer lemon juice or lime juice
1 bunch cilantro, chopped
2 Tbsp minced or crushed garlic
1/2 large sweet onion, chopped
1 cup chopped celery (chopped small)
1 cup sliced cherry tomatoes
2 Tbsp Dijon mustard
3 Tbsp capers, drained
3-5 anchovy fillets, minced
2 Tbsp tamari
2 tsp salt
2 Tbsp ground black pepper
1 Tbsp smoked paprika

Cook beans, drain, and add all ingredients. The arugula probably amounts to 2 cups, compressed.

Might try with fresh tarragon or mint instead of cilantro. Italian parsley is another possibility.

Optional ingredients:

optional: 1 can of tuna or salmon; or 1.5 cups cooked shrimp, small or cut small; or 8-10 oz chopped poached chicken breast
optional: cooked green beans cut in 1” lengths
optional: several tender young asparagus stalks, cut into 1” lengths
optional: 1 bulb fennel, cored and chopped small
optional: use two bunches of chopped scallions instead of the sweet onion—improves the nutritional value
optional: chopped jalapeño peppers (2 or 3)

I had it tonight with the tuna option and also some fresh asparagus (raw).

It makes quite a bit, but it’s very tasty, so eating it will not be a problem. The 4 points is for a 1-cup serving, conservatively estimating the total recipe at 10 cups.

Written by LeisureGuy

12 February 2018 at 5:52 pm

Posted in Food, Low carb, Recipes

Shrimp dinner tonight

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I put 1.5 Tbsp olive (6 WW points) in my big sauté pan. Once hot, I added two chopped shallots and a good pinch of salt and sautéed, stirring frequently, until shallots softened and just started to brown. I then added bag of cauliflower rice, stirred, and cooked for a while, then squeezed half a Meyer lemon over it. I put the lid on it and cooked it for 8 minutes, removing lid a couple of times to stir and then replacing it. The Wife tasted and when she said it was done, I used a spatula to remove it to a bowl.

Then I put another 1.5 Tbsp olive oil into the pan, and once it was hot added about 3-4 Tbsp finely chopped garlic. I sautéed that until the garlic was softened and cooked (and had flavored the oil). Then I added about a pound of large shrimp I had shelled and halved, along with a good pinch of salt and about 1 Tbsp freshly ground black pepper. I stirred and sautéed the shrimp for a few minutes, then squeezed the other half of the lemon over and covered briefly to steam them. I ate one to test, cooked them a minute more, and then removed from the heat.

To serve I put a couple of serving spoons of the cauliflower in two bowls, and then the shrimp on top.

I think I’ll make this again, but next time I’m going to use lime juice. And I might sauté some sliced cherry tomatoes and parsley with the shallots before adding the cauliflower rice.

Since we split the dish, we had 6 WW points each. I still have 7 points remaining for the day, which I won’t be using. And things are going well:

You’ll note there’s a lot of up and down in the graph (noise, in effect), but adding the trend line is calming since it shows the downs are winning over the ups overall. Without the trend line, the cyclic gains would be disheartening.

Written by LeisureGuy

9 February 2018 at 8:12 pm

Tricks to improve a soup recipe

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Carrie Havrenek offers some good tips on seven ways to improve a soup recipe. In particular, roasting the vegetables before adding to the soup is a definite winner, something I just recently learned and put to good effect in this recipe.

I occasionally use homemade stock, but I also make frequent use of Penzey’s soup bases, which are excellent.

I knew about using Parmesan rinds to amp up the umami (and note that Whole Foods sells Parmesan rinds: I now always have some in the refrigerator). Other umami-boosting tricks are to add 3-4 anchovy fillets when the sauté vegetables for the soup (and buy those that come in a jar rather than those in a tin), or a good dash of soy sauce or tamari or Worcestershire sauce or fish sauce (the latter two being made from anchovies). Mushrooms and tomatoes also bring umami flavor, as do sea vegetables.

If you want to thicken the soup, adding 1/4 cup chia seed will do the job and also add protein, fiber, omega-3 oils, iron, etc.—chia seed has many benefits. If you are restricting carbohydrates (and I still am), note that 1 ounce (2 Tablespoons) of chia seed has only 2g of net carbohydrates (total carbohydrates (13.1g) minutes dietary fiber (11.1g)).

My soups now often include chicken breast (0 WW points) as the meat choice. When I get chicken breasts, I immediately poach them (using the method in the second link above), so when I use them in soup or chili, I don’t include them until the end, just heating them up in the dish to avoid overcooking them.

As noted in the article, vinegar (or, really, any acid, such as lemon juice) will brighten the flavor. I generally use lemon juice or brown rice vinegar or sherry vinegar, but any will do. Two tablespoons in a pot of soup is plenty, but try one tablespoon and then taste.

Written by LeisureGuy

5 February 2018 at 10:35 am

Posted in Food, Recipes

New routine: 2 Tbsp chia seed in water each morning

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I started after reading this. (2 Tbsp = 1 oz.) And chia seed in canned coconut milk makes a dynamite pudding. Here’s one recipe:

  • Place chia seeds in a bowl.
  • Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. …
  • Stir pudding and top with strawberries.

Google “chia coconut milk pudding” and you’ll see variants. The above is the top hit, and I tell you right now I’d not use agave nectar and not recommend it. Google “agave nectar health risk.” The top hit:

The second is that agave may actually increase insulin resistance for both diabetics and non-diabetics. In addition, fructose poses a danger to your cardiovascular system and could increase your risk for metabolic syndrome and heart disease.

Update: See also this list of benefits of consuming chia seed.

Written by LeisureGuy

28 January 2018 at 2:22 pm

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