I Wish I Knew How to LOSE You--The Weight Loss Thread (check first post)

[serious crayons]

I'm not sure what cress is. I buy my chia seeds online.

[Jeff Wrangler]

I'm not sure what cress is.

Isn't it the same thing as watercress? 

[Front-Ranger]

Isn't it the same thing as watercress? 

Cress is a family of plants, and watercress is one of them.

[Sason]

I'm not sure what cress is. I buy my chia seeds online.

I have to find out if they're available here...

Do you have a link, crayons?

[southendmd]

Tired of the same old veggies?  Here are some ideas:  one--a new veggie, and the other--a new twist on an old favorite.

Braised Fennel

Fennel, aka anise, is a lovely versatile veggie.  Sliced very thinly, it adds an aromatic sweet crunchiness to a summer citrusy salad.  However, the familiar licorice flavor is mellowed by braising.  Trim and core a fennel bulb, and slice thicker, about 1/4 - 1/2 inch.  Sauté on med-high heat in a little olive oil for a few moments.  Turn the heat down to low, cover with liquid--water or broth (mushroom broth adds a lovely earthiness, if you can find it).  Simmer covered for about ten minutes, until soft.  Serve!

Grated Zucchini

The poor, pedestrian zucchini.  Long maligned as a boring, bland, summer veggie.  No more!  It has a relatively thick skin that gives it a longish shelf-life.  It's high in water, so it can take on flavors.  This preparation was a revelation when I first had it.  Could it still be zucchini?  So, grate it coarsely with the biggest holes on your box grater.  I like to season it with a combination of salt and pepper, then add ground cumin and coriander (you can pretty much add any herb/spice you like).  Sauté over medium heat with a little olive oil.  It essentially steams itself.  Turn occasionally, it cooks very quickly.  Grated, it as a nice texture, and can easily replace carbs such as rice or pasta.  

[southendmd]

A reminder to all our losers!  Next weigh-in is Monday, March 1. 

[loneleeb3]

I need to check in with this thread more regularly!
I got some baggage I need to shed!
My poor horse runs when she sees me comin! 

[southendmd]

I need to check in with this thread more regularly!
I got some baggage I need to shed!
My poor horse runs when she sees me comin! 

You don't need no broke-back horse!

It's not too late to join the club here.  Name your goal, and I'll gladly add you.

[Jeff Wrangler]

Tired of the same old veggies?  Here are some ideas:  one--a new veggie, and the other--a new twist on an old favorite.

Braised Fennel

Fennel, aka anise, is a lovely versatile veggie.  Sliced very thinly, it adds an aromatic sweet crunchiness to a summer citrusy salad.  However, the familiar licorice flavor is mellowed by braising.  Trim and core a fennel bulb, and slice thicker, about 1/4 - 1/2 inch.  Sauté on med-high heat in a little olive oil for a few moments.  Turn the heat down to low, cover with liquid--water or broth (mushroom broth adds a lovely earthiness, if you can find it).  Simmer covered for about ten minutes, until soft.  Serve!

Grated Zucchini

The poor, pedestrian zucchini.  Long maligned as a boring, bland, summer veggie.  No more!  It has a relatively thick skin that gives it a longish shelf-life.  It's high in water, so it can take on flavors.  This preparation was a revelation when I first had it.  Could it still be zucchini?  So, grate it coarsely with the biggest holes on your box grater.  I like to season it with a combination of salt and pepper, then add ground cumin and coriander (you can pretty much add any herb/spice you like).  Sauté over medium heat with a little olive oil.  It essentially steams itself.  Turn occasionally, it cooks very quickly.  Grated, it as a nice texture, and can easily replace carbs such as rice or pasta.  

I'll skip the fennel, thanks, but the zucchini sounds kind of good. 

[Front-Ranger]

Other good veggies are sweet potatoes and eggplant (I think it's called aubergine in Europe), both of which can be sliced thin (I use a cheese slicer) and made into chips. Last nite for a party I made sweet potato chips, and they were a big hit. I just dipped each one in very hot oil briefly and dried them on paper towels, applying a little sea salt afterwards. Someone told me you can do the same thing with eggplant. Any slices that were malformed, I ate raw. They were just as delicious as the cooked ones!!

I am really enjoying all kinds of raw vegetables lately. This snow is making me have a craving for them. I like my veggies crunchy. I'm eating sweet peppers of all colors, broccoli, cucumbers, mushrooms, celery, carrots, baby spinach, and white radish. I get them at the Oriental grocery store. Instead of a dressing, I use a dip, sparingly. Good dips are Greek cucumber sauce and spicy peanut sauce. I get the peanut sauce in a bottle, but for the cucumber sauce, I use Mountain High original fat-free yogurt which I drain in a colander overnight (you'd be surprised at the amount of water it releases) and two cucumbers which I also drain of excess water after salting (rinse the salt off afterwards). I chop up the cucumbers with a large clove of garlic, a dash of lemon juice, and some black pepper in a food processor, then add 3 cups of yogurt or however much is left after draining. Lastly, I crumble up a handful of dried mint from my garden!! It's heavenly!!

Gotta go work out now and try to lose one more pound before Monday!!