Kevin's Watch

Chocolate lasagna. Here's the recipe:
centercutcook.com/chocolate-lasagna/

I lightened the calorie load by using light cream cheese, skim milk, sugar-free instant pudding mix, and Cool Whip Free, and by using fresh raspberries instead of chocolate chips. (The raspberries were a stroke of genius, imho. ) Even so, I'm a little afraid to find out how many Weight Watchers points there are in a serving...

aliantha wrote:Chocolate lasagna.

That looks good.

It's pretty darned spectacular.

I made blåbärspaj last night. I mixed in the sugar, butter, vanilla, bake powder and then added an egg. The egg was ROTTEN!!! hmpf... I had to throw away the ingredients since I added the egg directly into it. I barely had enough butter to restart and I didn't have enough sugar, so i used a little honey. Turned out well, though, having really nice fresh blueberries.
This is what it is. Mine had little less blueberries.

Ooo, that looks good, Ananda.

Sorry about the egg. Those who cook kosher always break an egg separately, one at a time, before adding. For different reasons, but checking for freshness without putting them in water first is another reason to consider doing so.

Menolly wrote:Ooo, that looks good, Ananda.

Sorry about the egg. Those who cook kosher always break an egg separately, one at a time, before adding. For different reasons, but checking for freshness without putting them in water first is another reason to consider doing so.

I think I will go kosher from now on! My eggs were free walking, ekologikal type and had 4 more days on the 'use before' date. It was all very rude. Definitely doing it the kosher way for the future.

What is the reason for the method besides checking for freshness? I have jewish relatives and am curious. They aren't doing the kosher stuff, though.

cranberry and walnut bread, toasted with no fat margarine.
2% milk
blackberry yogurt

Ananda wrote:What is the reason for the method besides checking for freshness? I have jewish relatives and am curious. They aren't doing the kosher stuff, though.

Eggs which have been fertilized, or have a drop of blood in them, are not considered kosher. Nowadays it is rare to come across them, but those who keep kosher kitchens will still crack them one at a time, add them to their ingredients, and then check the next one before using them.

I've seen kosher families add any fertilized eggs to their dog's food, rather than completely waste them.

I tried an experiment for veggie patties tonight. I mixed

380g kikärter -No idea in english. These

handful of arugula
stems of a handful of pea sprouts
garlic
garam masala
yellow curry
salt
dried red pepper bits
These, I mixed with a hand mixer and little water till smooth paste. Then I mixed it in a bowl with

2dl cooked and cooled couscous
handful of uncooked sunflower seeds
3 chopped sallad onions
8 brown mushrooms that I had chopped fine and then sautéed

I ended with 10 patties that i then sautéed in olive oil and sesame oil. Served it with cherry tomatoes, the tops of the pea sprouts, little creme fraiche, and a kind of flat bread with corn at the side. It turned out nicely, though I think it needed a little more pep so next time I will use sesame paste, lemon and garlic and make a tahini type sauce to it. The patties were cutely greenish from all the leaves I had put in there. The down side is that my hands still smell like curry 7 hours later.

Ananda wrote:380g kikärter -No idea in english. These

Chickpeas/garbanzo beans, perhaps?

Yes, kikärter translates to garbanzoes.

Research, I does it...

Very clever, SD!

Tonight, I experimented a bit with the basic stir fry. I served soya pieces over veggies with couscous. I browned the soya pieces in sesame oil and olive oil, set them aside and then very lightly sautéed broccoli, red paprikas and thin sliced brown mushrooms. Meantime, I did 2dl of couscous and made an orange chill sauce that consisted of glazing a little sugar with red chill pieces and then adding a tropical fruit juice and a bit of honey. This, I cooked down till it condensed a bit and added cornstarch to thinker it slightly. The soya pieces, I then added to the sauce and coated. Over the top of the dish, I added raw spinach that I sliced, cherry tomatoes, and salad onions. Was super yummy.

Mmm...I just discovered the deliciousness of non-hummus Garbanzo beans!

I just finished eating a bahn mi for dinner/lunch

Eating the second half of the dark chocolate fondue with Bailey's I had for dessert at The Melting Pot last night. The dark chocolate reheated quite nicely in the microwave on high for 20 seconds.

After everything else I ate during that repast last night, 1/2 of the dessert course was plenty.

Bacon and mustard sandwich with Monterey jack cheese. Oh yes!

Haha, I had BLT's last night with jalapeños and blue cheese.

--A

Got a potato baking in the oven which I'll infuse with butter, black pepper and cheese and I'll serve it with some leaves and dressing and two southern fried chicken thighs that E will bring back from town. Oh yes!

[nb. I'm still eating those 'Vivaldi' potato's I spoke of somewhere else. They just are so good, you could eat them all on their own!]

Baking potatoes is one of the very few things I use the microwave oven for.

The only other things are rice or anything that has to be boiled, and warming up my tea if I let it get cold. (By far its most important function.)

--A

I started mine with 2 mins in the miicowave then drizzled olive oil over it, wrapped it in foil and placed it in the oven at gm5 for an hour. I used my new Vivaldi variety and served simply with cross-hatched cuts, butter and black pepper. Worth reciting all that detail because the result was a thing of beauty all on its own. A baked potato raised to the level of gastronomy - and all thanks to the skill of the producer. You must see if these are finding their way to SA Av. They are opening my eyes to a new level of potato eating after a lifetime of potato eating. That's a good trick!

I'll look around and see if I can find out.

--A