I was reading one of the more popular WW blogs this morning and looking at one of the recipes there. I find myself thinking, "why that ingredient and not something fresher? why not a homemade sauce instead of a can of soup?" Yeah, I'm a total snot for thinking this way. I like to cook a certain way. I have certain weird food issues that the rest of the world doesn't necessarily hold. But I need to be OK with the fact that we are all in our paths to health.
I have guilt when I eat my organic baby carrots. Why? Because we have a farm share and I should be doing something with my fresh carrots. I have guilt when my kids eat waffles made from a mix in the morning and not made from scratch. Don't get me started with how I feel when they eat frozen store brand waffles! I am totally going through a little mini crisis right now with how I feel about white flour and refined sugars and processed foods.
The total irony in all of this is the fact that I am totally addicted to diet Coke. I feel MUCH guilt about that these days too!
I made quinoa for hot cereal yesterday morning. NOT a success. It has a really savory flavor that is great for some things, but not for a hot cereal. At least not in our house.
Last night for dinner, I copied one of Kathy's recipes for a stuffed cabbage casserole. This past summer I made stuffed peppers with all the peppers we had around. My kids thought what I thought as a kid. The filling was good, but not the pepper. Since stuffed cabbage leaves are a similar thing, I thought they would like this casserole. They totally loved it. The big boys (including hubby) had 3 helpings while even Emma had seconds. This is how I prepared it.
I started a cup of brown rice cooking while I chopped the cabbage. I used half of a really large head. I cooked the chopped cabbage like Kathy recommends in a pot of boiling salted water for 10 minutes. I drained it and put in back in the hot pot to help it dry out. In a mixing bowl (because I have 2 nasty paper cuts so I didn't mix by hand) I combined a pound of lean ground beef and pound of ground pork, about 4 tablespoons of tomato paste, some diced onion, salt and pepper and the cooked brown rice. (I took the rice out when it was still a little firm since I knew it would continue to cook a little in the oven.) I mixed the cabbage with the meat mixture and put it into a greased casserole dish. I used a 10x14 rectangular dish. I poured 2 pint jars of italian tomato sauce and 1 pint of stewed tomatoes over the top. Baked at 375 for about 90 minutes.
Like I said, it was a total hit at my house. I put it through the recipe builder this morning on the WW site and came out with 6 points/serving when I used 12 servings for this recipe. Not bad considering I wasn't aiming for a low fat or low cal food. Ground pork with ground beef is so rich tasting. We totally love that here. And I like knowing that I know where every bit of that food came from-except the rice. All my food had a face. That's important to me I guess. I guess that's why I spend so much time canning tomatoes and freezing corn and making pickles and jams and learning about whole grains and baking bread.
Now if I could only figure out what to do about that diet Coke addiction. *sigh*