Food and Weight: An Ongoing Journey

Madhur Jaffrey’s Carrots with Raisins and Dates

Posted on: September 17, 2012


I love to cook. And I know that many people are not big vegetable fans. I also know that while there are a ton of really interesting recipes out there, some of the really appealing “ethnic” ones are not Weight Watchers-friendly. So, one thing I have learned to do is to tweak recipes.

this recipe is one of my favorites for carrots.  It’s from Madhur Jaffrey’s excellent cookbook, World of the East: Vegetarian Cooking. Besides tweaking a couple of the ingredients, I divided the recipe into six portions, as opposed to the four she used.

Madhur Jaffrey’s Carrots with Raisins and Dates (Serves 6)

Ingredients:

  • 5 medium carrots (I used 4 large)
  • 1 medium onion (I used half a giant one)
  • 4 tablespoons unsalted butter (I used 4 Tbsp Country Crock with Omega)
  • 1/4 cup raisins
  • 1/4 cup pitted dates, cut into 1/4″ slivers
  • 1/3 tsp salt
  • 1/4 tsp sugar (I used cooking Splenda)

Melt the butter in a large skillet on medium-low.  Toss in the carrots, onions, raisins, and dates and fry (stirring gently) for 5 minutes.  Toss in the Splenda and salt and continue to fry (stirring gently) for another five minutes until the carrots are tender.  Dish up and eat.  (Try not to eat more than one portion.)

Points Plus Value:  5 per serving

In other news, I made it through Rosh Hashanah dinner just fine.  My ex came over (and his son picked him up later, so I got to see him for the first time since he got home from the Peace Corps), bringing something I’d not seen before — whole wheat challah.  It was very tasty, and I had half a slice with just enough butter to taste.  Dinner was totally reasonable:  roasted chicken, baked potato (with 1 tsp of butter & fat-free sour cream), and a double portion of steamed veggies for me.  Had coffee after, but all of us were too full for dessert, so no temptation there.  As for the traditional apple and honey to stand for a sweet year, that was easy.  I had an apple, but spread 1/2 teaspoon of honey over one slice of it.  I also managed to make it through my birthday week, and a number o dinners out just fine, so — overall — I am pleased with my progress to date.

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