Most of us have heard that we’re supposed to be eating 5-a-day portions of fruit and veg. And most of us have heard that we’re supposed to eat ‘all the colours’ of fruit and veg to get the biggest spectrum of the vitamins and nutrients. Let’s face it, most of it is green. Nothing against green – in fact tomorrow you’re in for an all green line up, but it’s hard sometimes to think of orange and yellow and purple.
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So we start tonight with a tea cup full of gazpacho. You’ll be horrified to learn that I didn’t whip up a batch from scratch but rather poured it out of a 1 liter container from Costco. But rest assured, this stuff is good – and I did add a dollop of crème fraiche and smidgen of hot sauce to help pretty it up. Frankly I’m amazed at the quality – I bought it on a whim. Pasteurized long life gazpacho in a milk-like cardboard pouring container – you *know* I had to try me some of that. It’s got olive oil in the list of otherwise completely veggie ingredients (tomatoes, cucumber, peppers and garlic) but only a smidge so if you need a treat and you open up the fridge looking for something sinful like bacon and cheese, you can pour yourself a cup of this and hope that the moment passes.
So we start tonight with a tea cup full of gazpacho. You’ll be horrified to learn that I didn’t whip up a batch from scratch but rather poured it out of a 1 liter container from Costco. But rest assured, this stuff is good – and I did add a dollop of crème fraiche and smidgen of hot sauce to help pretty it up. Frankly I’m amazed at the quality – I bought it on a whim. Pasteurized long life gazpacho in a milk-like cardboard pouring container – you *know* I had to try me some of that. It’s got olive oil in the list of otherwise completely veggie ingredients (tomatoes, cucumber, peppers and garlic) but only a smidge so if you need a treat and you open up the fridge looking for something sinful like bacon and cheese, you can pour yourself a cup of this and hope that the moment passes.
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Second up, and playing for the “Orange” team, are the chantenay carrots. These little itty bitty carrots are all the rage these days. And a quick peak on http://www.chantenay.co.uk/ tells me they’ve poured a pretty marketing penny into their promotion. Who knew you could have so much information about a niche varietal of carrot. Anyhow, tonight I tossed mine in olive oil, maple syrup, chipotle and smoked sea salt and roasted them in a hot oven.
Second up, and playing for the “Orange” team, are the chantenay carrots. These little itty bitty carrots are all the rage these days. And a quick peak on http://www.chantenay.co.uk/ tells me they’ve poured a pretty marketing penny into their promotion. Who knew you could have so much information about a niche varietal of carrot. Anyhow, tonight I tossed mine in olive oil, maple syrup, chipotle and smoked sea salt and roasted them in a hot oven.
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And last we follow up with French beans (snore, yawn) for the green. Nothing fancy, they were left over from the salmon dinner. I blanch mine, trying to keep them in boiling water as little as possible so they stay green and don’t go grey.
And last we follow up with French beans (snore, yawn) for the green. Nothing fancy, they were left over from the salmon dinner. I blanch mine, trying to keep them in boiling water as little as possible so they stay green and don’t go grey.
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And the pork chop with its oh so tempting crackling which sadly will have to go in the wastebin, was prepped in olive oil, honey, chipotle , salt and pepper and grilled about 4 minutes a side on the gas-weber.
And the pork chop with its oh so tempting crackling which sadly will have to go in the wastebin, was prepped in olive oil, honey, chipotle , salt and pepper and grilled about 4 minutes a side on the gas-weber.
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Weightwatchers points: 13 as follows: 6 for the pork chop, 1 for the carrots, 1 for the beans, 5 for the olive oil, crème fraiche and syrup in the prep.
Weightwatchers points: 13 as follows: 6 for the pork chop, 1 for the carrots, 1 for the beans, 5 for the olive oil, crème fraiche and syrup in the prep.
"Sun, Sea, and Chantenay"...uh, no thanks.
ReplyDeleteSoups are turning out to be a super way to fill up with very few points. Too bad it's 100 degrees or I'd be more excited about that.
Soups are great. Let's make a point of experimenting with some chilled ones when i am out. Gazpacho, which can be done in many different colours actually, heads that list with carrot/coriander or carrot/orange on the list as well as a spanish shilled garlic soup though that has a lot of cream i think.
ReplyDeleteSounds like a plan. I love carrot soup. And butternut squash. Mmm...got to dig out the immersion blender!
ReplyDelete