The above dish was a play on a casserole. I made a small amount of polenta to test a recipe for my ebook, figuring I would use it to make polenta croutons, but an idea came to me for this layered "casserole" instead. I saw a similar dish a week or so on someone's blog, forgive me for not remembering, but I liked the look of the layers. Earlier in the day, I cooked up a pot of kidney beans for use in several recipes I have planned this week, so I took a cup of them and pureed them with some salsa and poultry seasoning. I KNOW this sounds like an odd combination, but trust me, experimentation often produces wonderful results! Putting flavors together that aren't an obvious pair can excite the palate and make use of what you have on hand! It was topped with sweet potato mash and cranberry chutney. The only thing I wished I had on hand for this dish was fresh thyme. That would have taken it over the top. Also, black beans would have made a nicer presentation I think.
Here's the recipe for the sweet potato mash:
2 C sweet potatoes (2 small), peeled, diced and steamed until very fork tender (you could bake them and scoop out the flesh as well)
1 t coconut oil
1/2 t creole seasoning
1 t siracha
1/2 t dried thyme (or better yet, 1.5 t fresh thyme, plus more for garnish)
splash soy sauce
1 T sucanat or brown sugar (optional, I did not use it since I try to avoid sugar)
1 t vinegar of choice (I used white balsamic)
Mash the hot sweet potatoes with the rest of the ingredients. Taste and adjust seasonings and allow the flavors to develop for several hours or overnight. Heat before serving. serves 2
Homemade tortilla with arugula, tofu veggie 'cream cheese', tomatoes and avocado. I'm using around 1/8 and avocado at a time and I still have 1 left. Avocado is something I will keep on hand and I am lucky that my favorite grocery store sells them for .$99 usually. This is where shopping around pays off. Most of the stores in my town sell them for 1.5 to 2 times that price! To extend the life of an avocado, buy it very unripe. When it starts to soften up JUST A BIT (not ripe enough to eat) throw it in the crisper area of your fridge. The day before you want to eat it, take it out and allow it to finish ripening on the counter. They will keep for around 2 weeks this way.
Now I'm going to talk about something I've debated bringing up yet again..
Since the layoff, I've gained 15 lbs. Or should I say, re-gained. I know a big part of it is that I'm not on my feet all day long, but I've also been depressed and the winter has not been friendly when it comes to getting outside and walking.
I have to put a stop to this. You'd think limiting my budget would have an effect, but it hasn't. I have still been eating for comfort and not moving enough. For instance, the first dish I talked about here, I ate two portions instead of one.. and an arugula salad.
I know I am like a broken record when it comes to this subject, but I am yet again going to re-commit to being mindful with food and losing the damn weight once and for all!
I feel somewhat pathetic because this is probably the third time at least I've tried to hold myself publicly accountable on this blog.
Winners never lose and losers never quit!
I really believe in the concept of weight release instead of loss.
I guess the question is, am I ready to release this weight once and for all?