What a snowy, wintry day in Upstate. Just perfect for a Football Sunday and a great excuse not to do anything except lighting a nice warm fire. That wasn’t quite the case around here. We did most of our Christmas gift wrapping. We got some washing done – cars and clothes. Ted did some shopping… for ME!!!! I baked the bases of my Almond Torte “thing” that will be explained at a later date. I also made molasses bread which turned out really wonderful, especially since I didn’t have any bread flour. See the recipe at the side, under “Other Meatless Dish Ideas”. See also the “Recipe” page which has been update to include the difference among egg dishes such as omelets, stratas, etc.
molasses bread
My breakfast held held me over until a very late lunch at 3pm. I had an arugula, watercress, broc-slaw salad with blue cheese crumbles, belgian endive and F/F Asian dressing.
Dinner tonight is Smokey 13 Bean Vegetable Soup. I ended up cooking it in the pressure cooker because I forgot to soak the beans overnight. It consisted of 1/2 onion chopped + 1 TBS garlic + 1/2 each red and green peppers chopped + fresh oregano leaves + 1 tsp turmeric + 2 tsp marjoram all sauteed in 1 TBS olive oil. I then added 1 TBS paprika +salt + pepper T/T + 3 cups white wine + 4 cups veggie broth + 4 bay leaves + 3 peeled, sliced parsnips + 1/2 cup sliced baby carrots, and the Bob’s Red Mill 13 Bean Soup Mix. Set pressure cooker on high 22 min.
Baked “Ritz Cracker Cod”. 1 1/2 lb fresh cod fillet soaked in lemon juice for 30 min. Crush about 20 – 25 Reduced Fat Ritz Crackers to make crumbs. Preheat oven to 425 F. Melt 2 TBS Smart Balance in microwave. Put Ritz crumbs in plastic bag and add about 1 TBS Italian spice mix. Remove cod from lemon juice. Coat with 1 TBS Smart Balance. Put cod in plastic bag with crumbs to coat all over. Put coated cod in oven proof dish (I use an aluminum pan lined with foil for easy clean up), and drizzle the other TBS Smart Balance over top. Sprinkle with Parmesan cheese if you like at this point. Bake in the preheated oven for about 2o min. Serve on top of 13 Smokey Bean Soup with a side of oven roasted brussel sprouts. Sprouts are prepared then boiled for 8 minutes. Cooled, cut in 1/2, sprinkled with salt and pepper and paprika (to complement the bean dish) and baked at 375F for 20 min.
Nutrition for Ritz cod is approx. as follows: 380 cals. 15 g Fat. 4 Carbs. 50g Protein.
That’s it for today. We’re all pretty relaxed here with the fire going and the football game on. It won’t be long before the snoring starts. Take care all.
