Red Russian Kale
Gypsy or Flamingo Peppers
Tonight was a use-up-the-veggies night. I had a head of cauliflower, an eggplant, several tomatoes, and a ton of carrots that were all about to give up the ghost, so I cooked them in the pressure cooker with chickpeas, onions, garlic, and curry in veggie broth, adding whole wheat couscous in the last five minutes to thicken it up. Sprinkled with lime juice and cilantro, it was a yummy, hearty dinner that the whole family enjoyed. I served the stew with slices of melon and cucumber. Yum!
Curried Chickpea Stew
1 T olive oil
1 onion, chopped
2-3 cloves garlic, minced
3-4 carrots, peeled and diced
1 head cauliflower, cored and chopped into florets
1 1/2 c. dry chickpeas, soaked overnight
2 t. cumin
1 t. garam masala
1 t. turmuric
1/2 t. cardamom
1/2 t. red pepper flakes (more to taste)
4 c. vegetable stock
2 tomatoes, diced
1 eggplant, peeled and diced
1 c. uncooked whole wheat couscous
cilantro and lime wedges to garnish
In the pressure cooker over medium-high heat, saute the onions and garlic in olive oil. Add carrots, cauliflower, chickpeas, spices, and stock. Stir well to combine. Add tomatoes and eggplant on top but do not stir in. Cook under pressure for 20 minutes, quick pressure release. Using a potato masher, mush the tomatoes and eggplant into the sauce and break up carrots and cauliflower. Add couscous, recover, and let sit off heat for five minutes. Serve spritzed with lime juice and topped with cilantro.
I weighed in today, since I'm in an all day class tomorrow, and I was thrilled with my results: I lost 2.6 lb. this week, bringing me down to 32.4 lb. I reached my goal of 31 lb. by September 23, and hit my 10%. I'm jump-up-and-down excited and motivated to keep working at it!
My next goal is 50 lb. gone by Thanksgiving, and if I continue at my current pace I'll make that goal, too.
Between school, babysitting, and family obligations, I have not been fantastic about keeping up the daily menus, and that has been such a wonderful tool for me to stay on plan, so I'm committing to post the daily menu for the next week. This week I was on plan, packed my lunches and ate my yummy freezer dinners, and just neglected to write it down.
On Wednesday, I made Beef Provencal (pictured above) in the pressure cooker from the Lorna Sass cookbook "Pressured Cook." The roast was marinated overnight in red wine with onions, carrots, thyme, and anchovies (it doesn't taste fishy at all.) It came out so, so tender and made delicious leftovers. Next time, I'll roast the potatoes for more flavorful brown bits, but overall it was a great dinner, and done from start to finish in under an hour. Have I mentioned how I love my pressure cooker?
I went to the Grocery Outlet in Redwood City this week and spent $40. I bought 6 loaves of Alvarado Street Bakery bread at $1.50 each!! I've been spending upward of $4 a loaf for it, so I bought a bunch and socked it away in the freezer. For Jax's birthday on Sunday, I'm making a variety of finger sandwiches, a veggie tray, and cupcakes, so a loaf or two of the bread will go for party food.
I also bought organic crackers and organic chocolate soy milk for Jax, canned Muir Glen tomatoes (grown locally, industrial organic), and a block of locally grown organic Monterey Jack cheese.
If you take a trip to the Grocery Outlet, you'll find the organic packaged food on the shelves above the freezer section. They also have frozen organics - Amy's dinners and pizzas, frozen veggies, and occasionally meat substitutes like Morningstar - at great prices. You just have to watch the expiration dates.
My September food total is up to $312.24.
Non-fat latte - not local, bought at Printer's Cafe in Palo Alto, an independent coffee shop
Chickpeas with eggplant-tahini sauce and spinach (1 Point) - Chickpeas from Phipps Country Store, eggplant from Full Belly Farm, local, organic spinach, tahini is organic but not local
Cantaloupe - Full Belly Farm
Leftover pot roast - Chileno beef, with Frog's Leap wine and Full Belly Farm onions
New potatoes - Full Belly Farm
Carrots sauteed in olive oil- Earthbound Organics carrots (local, organic, but industrial - I usually try to stick with small farms), Hare Hollow olive oil
WPA (Weekly Points Allowance) points used today: 1
WPA points available: 35
Activity points today: 2 (Walk Away the Pounds video)
Activity points this week: 2
Daily 8 - the 8 Healthy Guidelines
1. Fruits and veggies - 5+
2. Whole grains - None today
3. Milk - yes
4. Healthy oil - 2
5. Protein - yes
6. Limit sugar and alcohol - yes
7. Water - 8+
8. Multivitamin - yes
For twenty five years, Jesse Cool and the staff of Flea St. Cafe have been committed to using local, organic and seasonal ingredients. Our seafood is chosen with consideration of over-fishing and endangered species. We cook with meat that is raised naturally and humanely, without the use of growth hormones or antibiotics. Our free-range chicken is from Marin Sun Farms in Petaluma. We buy all of our produce and dairy products from local farms and dairies. We are committed to a healthier, more sustainable environment involving all aspects of the food we prepare for you. We honor and respect the hard-working, caring individuals who grow and produce these foods. Their efforts in the field, on ranches or on the fishing boats are transformed in our kitchen. We partner, hand-in-hand to create beautiful, delicious and nurturing food.
Our second entree was Coleman Organic Slow Braised Short Ribs, red wine beet au jus, green beans with blue cheese, heirloom tomato salad, and potato salad. The meat was crisp on the outside and melt-in-your-mouth tender on the inside, rich and juicy, and paired beautifully with the tomatoes and green beans.
We shared a trio of chocolates with a truffle, cake, and mousse. I was already full and just tried a small taste of each. All were delicious, but the truffle was my favorite. I'll try the meyer lemon semi froddo next time. After the rich meal, a tart and fresh dessert would have been a better finish.
All in all, we had a wonderful meal and will definitely return to Flea Street Cafe.