Monday, November 24, 2008

Goal...and Pumpkin Biscotti

Not, sure how, but I managed to get 1.5 full pounds below goal while traveling. Maybe it was stress, because I've most definitely been stressed, or maybe its been the fact that I haven't had access to my nightly hot cocoa, whipped cream and biscotti. Maybe.

So, now I'm officially maintaining. So, yeah, I get three more points per day. I know exactly how I'm going to spend them this week....SPIKED EGGNOG! Yes, Sir-E Bub. I can't wait.

Anyway...just got back in the office from being on the road...and I got a new computer while I was away, so lots of things to manage. Will post the recipe later.

Ok. Here's the recipe. I made another batch last night to bring to my mother in laws for Thanksgiving. Think of it as my personal olive branch.

Pumpkin Biscotti | 1 WW pt
1 1/2 c all purpose flour
1 cup whole wheat flour
1 c sugar
1 tsp baking powder
1 tsp nutmeg
1/8 tsp ginger
1/8 tsp clove
EnerG Egg Replacer for two eggs (or you can use two egg whites)
1/4 tsp salt
1/2 canned pumpkin
1 tsp vanilla

Preheat oven to 350.
Sift together the flours, sugar, baking powder, salt, and spices.
Whisk the eggs, pumpkin and vanilla together. Pour into the flour mixture.
Flour surface and hands and knead dough, this will take a while, it will be crumbly at first, but it will all come together with a little elbow grease.

Form the dough into two equal size balls, and then form each ball into a log about 12 inches long and 2-3 inches wide. This way you get 12 biscotti for each log and you can easily portion the WW points, it's one per biscotti when you make 24.

Bake the biscotti at 350 degrees for 22-30 minutes (I did 27 minutes). Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300 degrees. When slightly cool cut each log on an angle into 12 pieces. Place the biscotti cut side down on the baking dish and bake for an additional 10 minutes, after 10 minutes, flip biscotti and bake on the other side for 10 minutes. 

The biscotti still may be a little chewy after this, but if allowed to sit overnight, should harden and be perfect for dipping into cocoa, coffee or hot cider.

Happy Thanksgiving Everyone!

Monday, November 17, 2008

Down to One

First...they fired my coordinator last week which is why I have been completely and utterly MIA.
I didn't have enough time to do my own job, and now I have to do my work, and the work that my assistant usually took care of. Not good times. I've been so bloody tired, so tired in fact that the other day when I ran out of conditioner, I went to the linen closet and grabbed what I thought was a bottle of conditioner and proceeded to wash my hair and then condition it, and complain the whole time about how "this conditioner sucks, it doesn't seem to be conditioning much." I didn't realize until the next day when I got in the shower that I was conditioning my hair with a bottle of body lotion. I haven't been cooking much, when I'm not on the road, I'm just strapped to my desk, and when I actually get home, I've just been throwing together salads and microwaved meals. CB has been eating a lot of pizza lately because I'm just not there to cook.

Balls I hate this. And, I have to get back on the road this week and won't be back until Sunday night....yeah, just in time to get up on Monday morning and go back to work. And blogger has been biting the big one because it hasn't been alerting me to comments on the blog, so I missed all of the ones that you left on the Moroccan stew that I last did, sorry I wasn't ignoring you, blogger just didn't let me know you left a comment.

So, here we are, one pound away from goal, on the road again and a week before Thanksgiving. I wonder when I'll actually lose that last pound.

Hope to be back on here soon. I have a few recipes I haven't blogged yet, so hopefully I can throw those up before I head out again.

Be back what capacity, who the hell knows

Monday, November 10, 2008

Off the Wagon...On the Wagon

I was in the Big Easy for three day and totally let my diet slide. This mornings weigh-in had me at gaining a pound this past week. I'm grateful it was only a pound and hopefully it will be easy to get back on the wagon now that I'm home. I'll try and do some cooking this week too. Damn business travel is screwing me all up.

Tuesday, November 04, 2008

Morocan Slow Cooker Butternut Squash and Carrot Stew | WW 4 pts

Look, I'm only going to tell you this once. MAKE THIS DISH! It does not taste low fat, it does not taste like weight watchers, its amazing. I loved it so much that I have plans to make it again (sans chickpeas) for Thanksgiving as a side dish.

It. Is. That. Good.

Don't omit the red pepper or the cumin or the cinnamon. It makes the dish. Mmmm.

Oh, yeah, and get out there and Rock the Vote! Happy Election Day Everyone.

Moroccan Slow Cooker Butternut Squash and Carrot Stew
Weight Watchers | 4 points

1 spray(s) cooking spray 1 small onion(s), chopped 1 medium garlic clove(s), minced 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes* 1 cup(s) carrot(s), baby 1 cup(s) canned crushed tomatoes 1/2 cup(s) vegetable broth 1/4 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp red pepper flakes 15 oz canned chickpeas, drained and rinsed 1/2 tsp table salt

Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.

Rating = Sp God Damn Good

Monday, November 03, 2008

Lemon Pepper Asparagus | ww 0 pts

Besides losing weight, the one thing about being on ww that I love is that I have discovered asparagus. I never ate it before joining ww and now I literally cannot get enough of it. Although, I had heard the whole "asparagus makes your pee stink" theory I had never really paid much attention to it. That was, until I was traveling recently had asparagus at dinner, it was a long day with lots of conversing with people and by the time I had gotten to my hotel room I had forgotten that I had eaten at dinner time. I prepped for bed, removed my eye make-up, washed my face, brushed my teeth, flossed, and then I had to pee. As I sat there on the toilet I began to smell something terrible, I looked around the bathroom for what could be causing the stink, and then said to myself.."I'm going to have to call housekeeping to come up here and clean this stinks." It wasn't until I got up to flush the toilet that I realized that it wasn't a lack of housekeeping, it was ASPARAGUS PEE!

I could not stop laughing at myself, imagine if I had called housekeeping to complain about the odor in my bathroom and it was me all along...yeah, that would have been smooth.

Anyway, today is Monday and it is my weekly weigh-in (I just want to say that I won't be only posting on Mondays, its just that the travel schedule for work has been horrendous and it won't get better for a few I'll try to post more than once a week, but right now...ugh, bear with me.) So, this morning at weigh in I had dropped another 1.5 pounds from last week giving me a grant total of 11 pounds (i think that's right) and I have 2.5 pounds to go until goal, which I'm sure will be harder to achieve with all the Halloween candy, Thanksgiving food, and spiked eggnog that I'm sure to consume over the next two months. But, hopefully I'll stay on track...hopefully.

Grilled Lemon Pepper Asparagus
1 bunch asparagus
1 lemon
salt and pepper

Trim the woody ends off of the asparagus, then place in boiling water for 30 seconds. As soon as 30 second is up submerge in an ice bath to stop the cooking process. Prepare a grill pan with cooking spray, get pan nice and hot.

Remove asparagus from ice bath and season with salt and pepper and a little lemon zest. Place on hot grill pan, squeeze lemon juice onto asparagus as it grills. Cook to your liking turning asparagus a few times while cooking.

Rating = Damn Good