Chefk's Foodie Blog

[chefk]

I'll skip the rest and go right to the chilis since they were beachy too. There was a weight watcher turkey chili and a white bean chicken chili. I can post recipes for any one that wants them.

[smay]

So, is the white bean chicken chili thickened with arrowroot?

Hope you are doing well. My scale is stuck in neutral. At least it isn't going up and I'm hanging around my low beachy weight. Plateau busting, not happening in my world. Not even a 24 hour stomach flu could do it! Of course, I think the flu just regulated me back down after a few crappy weeks of eating!

[lakegran2]

Just catching up on your journal .
Congrats on the recipe contest wins.....You would definately have my vote.
I have used some of katlyns recipes too Yum!
Good thing I post early in the morning...I have SUCH an appetite after reading your blog and seeing your photos...
I am interested in the curried pork and chicken recipe. Have you posted it anywhere?
Thanks for MANY hours of great recipes and photos
Really jealous of your great Le Cruset garage sale score I have been lusting after one of those gorgeous pots for a few years.....but too cheap to buy one at full price.

[Torlan_P]

I'm going to make that kidney bean and cauliflower recipe by this weekend, I'll let you know how it tastes!

[Kyan]

Hey Cheffie!

I'm bumping your journal up again, so that you can find it when you get your butt back here!! ((((((Hugs))))))

We miss your yummy recipes and PHOTOS!!!

[Kyan]

Cheffers!!

People are really missing your wonderful recipes and photos! I'm bumping your journal up, so come back soon.

[Chris55]

Just bumping up Cheffie's blog since I miss her and thought some of the newbies would enjoy reading through her recipes. Where are you, Cheffie??? This is what happens, you create all these wonderful recipes, win some cooking contests and the next thing you know, you've abandoned us. If you're out there lurking, please come back!!!!

[SBMike]

There is a gold mine here! Thanks for the bump, Chris!

[Chris55]

Thought you'd enjoy this, Mike. Unfortunately when the board was down for a few months a while back, a lot of her photos got scrambled. I need to read back through myself for some inspiration.

[chefk]

Haven't been lurking Chris, just haven't been on the boards. SBMike sent me a PM...so yes I'm guilty, been in hiding. Here's an update:

You all know I started at 233 got down to 187-188 and plateaued for a good year. I was heavenly with my SB plan, but I hung up none the less. I pretty much jumped the wagon aside from a few ventures back. I had a Masterchef tryout, went down to Georgia to do cooking for my grandparents with restricted diets, cooked for my diabetic mother in law, holidays and got caught up in my recipe contests. The good thing is I made first cut on MC (not 2nd though), my grandparents had a double freezer stockpiled with food and I won a slew of contests. I also let the stress get to me. Put myself in the hospital. I had too much on my plate. Now that's funny! I crept back up to 203 and got my blood work back from my Dr. in December. My cholesterol was through the roof, so enough was enough. I'm not doing straight up SB, but I'm around where a phase 3 would be somewhat with a lot of focus on my cholesterol. I'm back down to 188 bouncing and my blood numbers are coming down.

I think I'm going to have no problem getting through the plateau this time. I started exercising in January and got up to swimming a mile a day, but had a nueroma that need to get removed from my foot. (benign tumor on the nerve in between my 2nd and 3rd metatarsal in my left foot...oddly enough, a sports injury) I'm 3 weeks out in recovery, but not allowed to swim yet or do a lot of activity. The exercise really makes a difference.

I'd be glad to come out and post recipes again (if you'll have me) I mainly eat south beach with some flex and could certainly offer sb adjustments if a recipe isn't perfectly inline. Mainly I'm doing high fiber, good fats, lots of veggies. I don't count anything, but if I splurge I get my butt to the gym fast.

[SharleyBloom]

Well, lookie here! Your press is almost as big as mine was! From the date that shows under your avitar, I'm thinking you must have wandered in here about the time I left! I've been back for a few days, kicking and screaming, and was more than welcomed back with no strings attached! I didn't even have to agree to do anything more than breathe and post! But, alas, here I am on my first day of P-1... again. If I had just stayed I wonder where I'd be now. Folks here are friendly persistant and on behalf of them, who are apparently busy these days, I accept your return and am totally grateful for the recipes! So nice to meet you, I'm Michelle/Shelley/Sharley (depends on where I know you from!). :::shakes her hand:::

Congratulations on your culinary wins and near wins! I'll start watching for you on Food Network! From what I hear, it should be soon!

[Chris55]

We'd LOOOOVE to have you back!! And your wonderful recipes!! Thanks, Mike!

Sorry to hear about the cholesterol - you'll get it back under control. Having a sports injury is almost funny, but I know the darn thing must be painful. Hope you can get back to swimming soon. It's great that you found exercise you can actually enjoy. I think I like swimming best because I don't sweat!!

In case you haven't noticed yet, we've got a couple of live wires here. Went from almost talking to myself and Lisa in Canada most days (she's so cheerful ) to so many posts that I have trouble keeping up!!

Welcome back

[SBMike]

SBD food ideas from chefk? OMG this place just kicked into hyperyum!

Welcome back. If you need anything to make you comfortable -- a special chair, a glass of wine, Bethy's first born, whatever, let us know!

[bethy]

hello, Chefk. I have seen your Remy around the boards. I will give your poor foot a massage if you tell me there were Not crowder peas in that freezer. I would Walk from here to Ga on a neuroma to get to a freezer well-stocked with Ga produce. I'm visualizing my grandmother's now. butter beans, white acre peas, tomatoes and okra, creamed corn, collards (if they're only good after it freezes, how come there aren't any good ones up HERE?), the brown field peas, the big green field peas, the boiled peanuts. I need to lie down. So nice to meet you. Let's talk shrimp and grits sometime

[chefk]

Too funny. Helluva welcome back. Oh, Sharley, it was "Shelley" back then or maybe you were MichelleBloom, but signed your posts Shelley. We weren't regular pen pals, but I remember your name floating around.

So last night my oldest daughter was home. She is a recent vegetarian convert, so when she's home we do meatless. Fine for me, since that drops the cholesterol immediately, but my husband prefers rich foods. This was a last minute meal since her shift at work got cancelled and she decided to invite her friend over to have a Bones marathon on TV. (It's kind of a "thing"...we save them up and make a night of it) So, I stopped at the store, hopped in that obnoxious motorized cart since my foot was killing me by then, and off to the produce section I went. VRooooooM

I knew I had a container of low fat ricotta in the fridge from last veggie night that got cancelled (she got called IN to work) I always have Parmesan and ww pasta in the house. I grabbed every vegetable that looked yummy. Asparagus, red and orange pepper, mushrooms, snap peas, yellow and green squash, lemons. 8-10 C of veggies easy.
That'll do.
Lemony Creamy Pasta Primavera
See above veggies or any springy type...peas and artichoke hearts would be great here too.
Cut them all to about the same size strips.
Heat a large saute pan with a bit of olive oil
Toss in the longer cooking veg like peppers and the asparagus bottoms.
Add crushed garlic, s&p, basil, parsley, oregano...red pepper flake if you want kick
Heat a pot of water to boil for your pasta
Add the other veggies to your pan, toss to coat add olive oil if needed. Squeeze on the juice of 1-2 lemons
Cook pasta ...you know what amounts you eat, so be your own judge. 8 oz for 4 people is typical for SB I do 16, but tend to pick out veggies while the fam loads up on the pasta
Once the pasta is cooked add a ladle and a 1/2 of pasta water to the veggies, 8 oz lf ricotta and mix in
Serve veggies over the pasta and finish with Parmesan ****Oh, if you're not eating pasta, swap out the squash for artichoke hearts and use the squash instead shaved (like with a veggie peeler) and steamed as your pasta. I either do that or just a bed of spinach when I'm skipping the starches