2008 STR Weight-Loss Challenge (official thread)

[SKINNY]

It's funny how good healthy foods taste after cutting out all the sugary foods and drinks..

[Pugz]

Originally Posted by OTHRIDER

Brocolli, asparagus, brussel sprouts and now spinach - I'm lovin' the veggies!

Good luck to all!

Have you tried shaving your brussel sprouts really thin and then saute them with a little garlic and pepper flakes. it is pretty tasty and cooks pretty quickly since they are shaved. This is also a good vehicle to add other flavors to such as squash and even mushrooms. You could also add this to some cous cous (I may do that tonight). That is the amazing this about vegetables, there is just so much you can do with them.

[ODB]

Originally Posted by Pugz

Have you tried shaving your brussel sprouts really thin and then saute them with a little garlic and pepper flakes. it is pretty tasty and cooks pretty quickly since they are shaved. This is also a good vehicle to add other flavors to such as squash and even mushrooms. You could also add this to some cous cous (I may do that tonight). That is the amazing this about vegetables, there is just so much you can do with them.

I'm definitely liking the sound of that. Will try it this week. Thanks, Pugz. Any more veggie tips, chef? I'm getting sick of steamed broccoli and cauliflower. And i wish asparagus wasn't so bloody expensive right now.

[Pugz]

Originally Posted by ODB

I'm definitely liking the sound of that. Will try it this week. Thanks, Pugz. Any more veggie tips, chef? I'm getting sick of steamed broccoli and cauliflower. And i wish asparagus wasn't so bloody expensive right now.

You can stretch your asparagus by making a salad out of it. Peel the asparagus stalks all the way down then blanch them (the shaved pieces of asparagus) in salted water (they will cook very quickly). You can then add the shave asparagus to a salad or make one out of it with a little wilted greens and sun dried tomato.

Also don't forget about cabbage, there are some beautiful cabbages in the store right now. Blanch the cabbage leaves in a little chicken stock then stuff them with a mix of cabbage, green apples and onion (cook these items together before stuffing). Once you roll the cabbage up place them in your steamer and voila you have a healthy side dish.

The key with vegetables is to go ahead and play with combinations. Use your vegetables to make warm salads with wilted greens. Don't use iodized salt, a little sprinkle of sea salt or kosher salt makes a huge difference.

Grab some winter vegetables saute them all together at the end add some tomato sauce. Take a red bell pepper and roast it then remove the skin. Stuff the bell pepper with the vegetable mixture. Now you have a vegetable canoli.

[sdyeti]

That sounds so good!

Originally Posted by Pugz

Also don't forget about cabbage, there are some beautiful cabbages in the store right now. Blanch the cabbage leaves in a little chicken stock then stuff them with a mix of cabbage, green apples and onion (cook these items together before stuffing). Once you roll the cabbage up place them in your steamer and voila you have a healthy side dish.

Grab some winter vegetables saute them all together at the end add some tomato sauce. Take a red bell pepper and roast it then remove the skin. Stuff the bell pepper with the vegetable mixture. Now you have a vegetable canoli.

[Pugz]

Originally Posted by sdyeti

That sounds so good!

A cool thing about it is that its pretty cheap and you can make a couple extra so you can have them more than once during the week. They hold pretty well.

[sdyeti]

I like to do my main grocery shopping on the weekend, then prep the food and cook some dishes that, like you said, will hold well. That way I always have something healthy on hand and I don't have any excuses if I am too busy to cook.

Originally Posted by Pugz

A cool thing about it is that its pretty cheap and you can make a couple extra so you can have them more than once during the week. They hold pretty well.

Henry's has huge red peppers on sale 2/$1. I just picked up some and will have to make this.

Originally Posted by Pugz

Grab some winter vegetables saute them all together at the end add some tomato sauce. Take a red bell pepper and roast it then remove the skin. Stuff the bell pepper with the vegetable mixture. Now you have a vegetable canoli.

[Fired Yo Momma]

Pugz when you cook do say Bam!!

[Pugz]

Originally Posted by sdyeti

Henry's has huge red peppers on sale 2/$1. I just picked up some and will have to make this.

Try to make your own tomato sauce, it really seems to make the dish a lot better. If you don't have a recipe for tomato sauce I can post one for you.

I don't say bamm, usually I close my eyes a lot when I cook and smile cause I love to do it.

[sdyeti]

I have a few but none that I really like. That would be great...

Originally Posted by Pugz

If you don't have a recipe for tomato sauce I can post one for you.

[ODB]

Originally Posted by Pugz

Try to make your own tomato sauce, it really seems to make the dish a lot better. If you don't have a recipe for tomato sauce I can post one for you.

I'd like to see one too. I tend to just gussy up the jarred stuff, which likely is not at all healthy to begin with.

[bobdivot]

Originally Posted by Pugz

Have you tried shaving your brussel sprouts really thin and then saute them with a little garlic and pepper flakes. it is pretty tasty and cooks pretty quickly since they are shaved. This is also a good vehicle to add other flavors to such as squash and even mushrooms. You could also add this to some cous cous (I may do that tonight). That is the amazing this about vegetables, there is just so much you can do with them.

Can't look at a brussel sprout without thinking I'm about to eat a cat brain

Sorry for the visual


Dogs Rule

[Schecky]

Originally Posted by bobdivot

Can't look at a brussel sprout without thinking I'm about to eat a cat brain

Sorry for the visual


Dogs Rule

but cat brains are crazy delicious!....

[ODB]

Originally Posted by Schecky

but cat brains are crazy delicious!....

.... with Mr. Pibb, no doubt.

[queenwilhelmina]

Pugz,

Will you marry me?

[Steven Jackson]

I halve gayned 10 pownds in 2 weaks.

[Pugz]

3 Carrots - Peeled & cut into 1" pieces
1 White Onion (large) - Halved and cut into chunks
3 Celery Stalks - Cut into 1" pieces
1 Fennel (large) - Cut like onion
2 Cups Red Wine - I usually use cabernet
2 28 oz cans Whole tomatoes
3 15 oz cans diced tomatoes
1 Small can Tomato paste
3 Bay Leaves
1 Tablespoon chopped sage
1 Tablespoon chopped oregano
Salt and pepper

1) In a large pot add olive oil(about 2 tablespoons) over medium high heat.
2) Once oil is hot add your carrot, onion, celery and fennel and a pinch of salt.
3) Stir frequently until veg has a golden brown color.
4) Add wine and turn the heat up to high;
5) Once the wine has cooked down and the alcohol is mostly cooked out add all your other ingredient.
6) Once sauce comes to a boil reduce to a simmer.
7) Cook for 1 hour on a light simmer.
Puree the sauce with a blender or immersion blender.
9) Taste sauce and adjust seasoning, a squirt of lemon juice will often help brighten up the flavors.

Let me know if you have any questions about the recipe, I don't really measure when I cook so this is about what I use. Feel free to add more seasoning to it, or some chili flake when you are sauteing your vegetables (it will give you a little more spice).

I like to keep this sauce pretty neutral and then adjust it based on what I am going to use it for.

[RustyIron]

Hey Pugz,
You are hereby knighted the official STR Chef. Would it be too bold of me to ask your sage advice (chef pun) regarding a recipe I would like to perfect?

I occasionally have lunch at Carino's near the Pond. They have an insalata Caprese that is quite good. It consists of sli