After having just returned from a big blow out wedding, I found myself not quite where I want to be weight-wise. So, as a result of watching a video that compares the food with the highest nutrient/calorie ratio, I’ve decided to shoot for the food with the highest numbers. Which one is highest, you might ask? Kale. Followed by others green, leafy, or just green… Foods such as rice, potatoes, WW bread, to name a few, fall into the third column, vegan though they may be. And of course, continue to watch the oil, and… need I say it, the wine…
So, the result since June 21st, the day I woke up and smelled the kale? When I returned from this wedding trip, I weighted in just short of where I was two or three weeks ago. Not a lot of progress. As of today, eating veggies, salads, soups, etc. I’m down seven lbs!
Two dishes have emerged that have been long forgotten:
#1. Kale and tomato soup. Saute 3 onions and 40 cloves of garlic (in very little oil – 2 tbls tops) in a 16 quart stock pot. Add some mushrooms too. Add a gallon of diced tomatoes (I got mine at Costco in a #10 can). Add two or three bunches of kale, mustard greens, and/or collards. Cook for an hour or two. Add water or reduce until it is the right thickness, depending on whether you want soup or stew… season to taste.
#2. Black bean, tomato, corn salsa. As above, saute three onions, two or three bell peppers, 40 cloves of garlic, a half dozen chopped jalapaneas (include seeds). Add a quart of water. Bring to boil. Add six ears of corn. Cook till the corn is done. Remove corn, slice kernals off cob and return the kernals to the mix. Add two pounds of dried black beans. Add a gallon of diced tomatoes. Cook for two days… (OK… just kidding on this part… however, the beans will take a LONG time too cook!) As the pot thickens, reduce heat to simmer and watch it doesn’t stick to bottom or burn! Stir at least every 15 minutes. If it starts to stick to the bottom, aggressively scrape bottom with spatula until the bottom feels clean. Season to taste. I made mine pretty hot with some sambal ulek. Serve either hot as dip, or cold as salsa. Use for dressing on salads.
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