Spicy Peanut Chicken with Green Beans October 29, 2008
While at work today I got this craving for spicy peanut chicken. Not sure why. I never make it. The only thing close to it that I used to love was Panda Express’s kung pao chicken. But I never go there anymore. And would rather not. In fact, I much prefer to make my own food at home than eat out. Weird, I know. So I ran home after work and searched for a recipe. I found one, but it needed personalization. I whipped it up in no time flat. And since no one else here likes these flavors, it’s all mine! It made four perfect serving sizes. I portioned them all out, had one for lunch and put the rest in their own little containers for easy reheating later on. It was SOOOOOO good!! In fact it was so yummy that I had another for dinner. I will certainly be making this again. and again. and again. Here’s the recipe. Try this NOW! 😉
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons rice vinegar
1/4 teaspoon cayenne pepper
1/2 cup of water
3 tablespoons peanut oil
6 skinless, boneless chicken breast tenders – cut into bite size pieces
3 cloves of garlic, minced
1 tablespoon dried ginger
1/3 cup unsalted dry-roasted peanuts
2-4 cups green beans
In a small bowl, stir together the soy sauce, peanut butter, vinegar, cayenne pepper, and water. Set aside. Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes. Reduce heat to medium, and add green beans, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes.
Banana Nut Bread ~ weight loss surgery style October 28, 2008
I have been wanting pouch worthy banana nut bread for so long! When Eggface started posting her recipes for 5 minute sugar free chocolate cake , a light bulb went off. In my head it made sense that I would be able to make some substitutions and additions and come out with banana nut bread. So I gave it a try. Here are my ingredients:
1 Egg, beaten
3 Tablespoons vanilla soy or regular Milk
2 Tablespoons Sugar Free vanilla Torani Syrup
1 ripe banana, mashed
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Sugar Free banana cream Pudding Mix, dry
1 scoop vanilla Protein Powder
1/4 cup chopped walnuts
dash of salt
In a bowl, mix together the egg, milk, vanilla syrup, and mashed banana. Then mix in the pancake mix, pudding mix, salt and protein powder. Fold in the nuts. I wanted it to come out more like a loaf than a tall cake so I ‘baked’ mine in a glass mini loaf dish.
Definition of an Egg Dish October 27, 2008
Recently I was discussing the differences of quiches and omelets with eat in calgary . I realized that I had my own loose translations of what these were, but decided to find an official definition. So, from the food dictionary at epicurious I obtained these definitions.
This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or HORS D’OEUVRE.
** I have made traditional quiches before and they are delicious. Now, to keep the carbs lower I usually make it crustless. I often use about 6 eggs and mix in veggies, cheeses, meats, whatever and bake it. **
A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, sausage and herbs. Sweet omelets can be filled with jelly, custard or fruit, sprinkled with confectioners’ sugar or flamed with various LIQUORS or LIQUEURS. For fluffy omelets, the whites and yolks can be beaten separately and folded together. They can also be served flat or folded. See also FRITTATA.
** I always make an omelet by scrambling it in a bowl and cooking it flat in a pan. Flip it over, put toppings on one side, then flip the other half over the top.**
A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or LIQUEURS. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé’s rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They’re available in kitchenware shops and the housewares section of most department stores. Foil or parchment “collars” are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to “rise” out of the dish.
** I don’t think I’ve ever made a souffle in this sense. The only thing I make that is called a souffle are Shelly’s Apple Raisin Protein Souffle . I’ve made about 4 or 5 batches of these because they are so delicious! To me they are bread pudding.**
A puddinglike dessert (made with a sweetened mixture of milk and eggs) that can either be baked or stirred on stovetop. Custards require slow cooking and gentle heat in order to prevent separation (curdling). For this reason, stirred custards are generally made in a DOUBLE BOILER; baked custards in a WATER BATH. A safeguard when making custard is to remove it from the heat when it reaches 170° to 175°F on a CANDY THERMOMETER. Custards may be enhanced with various flavorings such as chocolate, vanilla, fruit and so on. Stirred custards are softer than baked custards and are often used as a sauce or as an ice cream base.
** I just made my first baked custards from the recipe below and they are so good! The recipe gives quite a short bake time. I needed to about double it. I will be making these again. They are very firm when chilled and just so creamy and good**
So, that is what I learned from my exploration of all the wonderful things you can do with the beloved egg. Quite interesting if you are a hopeless foodie like me. Of course, don’t forget about the ever popular deviled egg. We made a Halloween version of it yesterday for a party
~ Spider Deviled Eggs
Vanilla Egg Custard October 24, 2008
I would like to share and add recipes that I find and try and love to this blog. Obviously, this is not my original recipe, so I will always give credit to wear I found it. I have been finding many delicious WLS friendly recipes at bariatriceating.com . I made these last night and can already tell they will be a favorite to have handy in the fridge.
SUSAN MARIA’S VANILLA EGG CUSTARD
WLS 1/2 cup portion: Calories 110, fat 4.5 gr, carbs 7.5 gr, protein 9gr.
Makes six 1/2 cup servings
This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control.
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg
Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.
Too Funny. October 20, 2008
Fast food is not really my weakness. But you could plug in any ‘problem food’ here. I just love this. Thanks Rebecca!
174.5 October 18, 2008
That’s my weight this morning. So. Weird. I couldn’t imagine myself below 180 before and now I’m heading into the 160’s?! This picture was taken yesterday. I was on a field trip with my 10 year old daughters class. It shocked me when I saw this. I look so …. normal. Not fat. Just a normal person. That seems strange to me. I still look down in the shower and see a big fat jiggly huge stomach. That doesn’t seem to be going away. Yet I am still losing. From where?? I have no ass to take it from. No hips, boobs are shrunk, still some flab on arms. I’m thinking that if I keep losing it HAS to start coming off my stomach, right? I have my 6 month appt with the surgeon on Monday. I’m wondering what he’s going to say about my progress.