Captured Time Books

• First make the Walnuts.
• 2 Cups walnut halves
• 1/4 Cup REAL maple syrup
• Cinnamon
• Sea Salt.

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic (I use a cube of Trader Joe's )
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

• Benefits:  
• Inexpensive
• long shelf life
• high in protein low in fat
• keeps you full for a long time
• Can be made with a wide variety of ingredients

• Tortillas (any kind- we preferred whole wheat)
• Re-fried beans- again any kind - 
• Shredded cheese
• Salsa
• Spray oil  - not PAM.  Pam is liquid plastic don't eat it.

Sorry for the late day sun.

I goggled this today because both Mr. Wonderful and I are not big fans of pork.  However,  I had made Cuban sandwiches this weekend and since you cannot make Cubans' with out pork we ended up with a LOT of left over pork loin.   I searched high and low for something that sounded de-lish.  I hit up Food Network, Recipes.com and even Weight Watchers.


Finally I ended up with Szechuan Pork.  It was half - way down the second page of "Pork" options on the Weight Watchers online tools.   Let me tell you;  It -with a few adaptations is a 9 out of 10.
Wow were we happily surprised with this dish.  It is VERY spicy with a creamy but ginger fresh sauce.
This recipe will move to the regular rotation.

Ingredients:
2 tsp. toasted sesame oil
1 lb. cooked and trimmed of all fat pork loin (I used a pre-seasoned swift premium pork tenderloin mushroom and bacon)  from Costco.
3 cloves garlic minced
3 Tab. fresh Ginger minced
1 whole Jalapeno seeds and all minced
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
2 cups Baby Portabella Mushrooms
1/2 Cup of your favorite Salsa
2 Tab Peanut Butter
2 Tab Soy Sauce.
1- 2 tsp Crushed Red Pepper.

Saute Mushrooms first and remove from pan,  add 1 tablespoon soy sauce reserve the rest for later.
Heat oil in Saute' pan or seasoned wok.
Add Ginger and Garlic saute' one minute.- Move to top of Wok
Add Pork to center of wok just to heat.
Add Bell Peppers and mushrooms.
Add Salsa and Peanut Butter.
Add last of Soy Sauce.
Serve over Brown Rice with Sesame Soy Green Beans or your choice of Veg.


Weight Watchers Points Plus 8

Yesterrday we got hit with 8 inches of snow.  Yes 8 inches in LATE march.  SIGH, I have been pondering seedlings for my garden, looking for the tulips to sprout and then this.


I do however have to admit that this morning when I went to take miss thing to the bus stop, I was stopped in my tracks at the beauty of the warm sunlight peeking through the tree tops and turning the ice coated foliage into glimmering vessels of light.  I had to RUN back inside and grab my camera.  I am hoping the photography class I signed up for will help me capture these moments more accurately.  In the mean time this is as good as it gets.

This recipe was inspired by the blog "This mama Cooks" which was taken from Jillian Michael's cookbook Master your Metabolizim. I was turned on to this by my friend Denise.  Thank you!!!  Coincidentally, Denise is also the "friend" who loaned me the 30 day shred.

My recipe is a little different because of what I had on hand.  I will show you her recipe and my changes in red.

Spicy Mahi Mahi and Mango Pineapple Tacos

Serves 4
Ingredients:

• 3 tablespoons fresh lime juice
• 3 tablespoons fresh orange juice
• 1 garlic clove, chopped
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper  (I used 1 full teaspoon)
• 1 pound mahi mahi, rinsed and patted dry, cut into bite- size chunks
• 1 large ripe mango, pineapple peeled, pitted, and finely diced (about 2 cups)
• 1 tablespoon chopped red white onion, rinsed and drained
• 1 whole Serrano chile finely diced
• 1 whole jalapeno chile finely diced
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon seeded, chopped fresh red chile
• 2 1 teaspoons virgin coconut oil
• 4 (8- inch) whole-wheat tortillas / Kirkland uncooked tortillas
• 1 ripe avocado, pitted, peeled, and coarsely chopped
• Lime wedges, Julianne cucumber and romaine lettuce for serving

Directions:

1. In a medium bowl, whisk together 2 tablespoons of the lime juice, 2 tablespoons of the orange juice, the garlic, chili powder, salt, black pepper, and cayenne pepper

Remember to roll your limes- especially if they are rock hard Minnesota March limes.

Add cayenne, chili powder, salt and Pepper

Stir to combine.

Add the fish and gently stir to coat.

  Let stand for at least 10 minutes, or cover and place in the refrigerator for up to 4 hours.

In the meantime, in a medium bowl, combine the mango, pineapple, onion, cilantro, chile, and remaining 1 tablespoon each lime and orange juice. Stir gently until well combined.


Set aside in the refrigerator if you are marinating the fish longer than a few minutes. Let stand at room temperature for at least 20 minutes before serving.

In a large cast-iron skillet, heat the oil over medium-high heat. Add the fish first and get a nice crust then its marinade and cook for 3 to 4 minutes, turning frequently, until the fish is opaque.

 While the fish cooks, wrap the tortillas in damp paper towels and microwave on high power for 30 seconds  Cook your tortillas. 

Gently fold the avocado into the mango pineapple mixture. *Wish I would have had avocado.  I used this time to add an additional jalapeno to my mix.

Remove fish from skillet and chop into bite size pieces.

Divide the fish evenly among the tortillas. Divide the mango pineapple mixture among the tacos, spooning it on top of the fish.




Serve with lime wedges, additional accouterments.

Nutritional information

Weight Watchers - 10pts per taco. 

 

This year we began our St. Patrick's Day festivities with a fantastic dinner at my Mother's house on March 6th.  My Aunt, Uncle and cousins attended to enjoy a "traditional" Irish dinner.  I brought the corned beef prepared for Ruben sandwiches and the Irish soda bread.  Here is the recipe.  Note:  I am aware that "traditional Irish soda bread does not have raisins but I don't care.  I am not "traditional" and my Uncle Bill said it is the BEST Irish Soda bread he has ever had.  (Me smiling with warm fuzzy's)  so tradition be darned.

Irish Soda Bread

1 1/2 Cups AP Flour
1 1/2 Cups Whole Wheat Flour
1/4 Cup Sugar + some for sprinkeling
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
4 Tablespoons Cold Butter Cubed
1 Cup Rasins
1 Cup Buttermilk
1 Egg (I substitute 1/4 cup Ground Flax seed with 3 Tab. Water)

Directions:
Set oven to 400 degrees and place rack in middle of oven.
In a mixing bowl add first 5 ingredients and stir well.
Add the butter and rub well until butter disappears into dry ingredients.
In a small bowl whisk buttermilk and egg (or Flax) together, add to dry and mix with a rubber spatula.
Turn dough out on floured surface and fold over on itself several times, shaping it into desired form (round)
Transfer to lightly oiled cast iron skillet. 

Cut an X in the top and sprinkle with sugar.

Place in oven bake at 400 for 15mn then reduce temperature to 350 and bake for an additional 15-20 minutes untill well colored and toothpick comes out clean.
Cool bread on a rack.
Slice in very thin slices.

Green Oatmeal and Green Orange Juice.

She was a little confused and not super excited.

Note the slight green mustache.

Since I got Mr. Wonderful on board with Weight Watchers this January we are eating a lot more WW friendly.  I wanted to share this one that we feel turned out particularly well.  Homemade Ground Beef, Mushroom and Jalapeno Pizza on Whole Wheat Crust.  Inspired by the ultra delicious Savoy Pizza.


This is not gourmet by any stretch and I realize may not suit everyone's tastes since it can be pretty spicy.  BUT, if you like jalapenos this tuned out SUPER.


Ingredients:

1 package of Trader Joe's Whole Wheat Pizza Dough.
1 Jar of Trader Joe's Pizza Sauce- aka Trader Giotto's
1 lb. Lean Ground Beef
2 sm cans of Mushrooms or your own fresh if you have them
Diced Jalapenos- amt. according to taste.
10oz Part -Skim Mozzarella Cheese.
1 oz. TJ's Shredded Parmesan Cheese.

 Recipe:
Cook the Ground beef , rinse and drain.

Prepare crust according to package then Pop it on a hot pizza stone for 7 mn prior to adding the rest of your ingredients. 
Put it back in a 375 degree oven for 12-15mn.

Slice into 8 portions and you have a 7pt slice of goodness.



*Oh and sorry for the bad photo -taken with my phone.