Food and Weight: An Ongoing Journey

Special Hurricane Edition

Posted on: October 29, 2012


Like many others on the East Coast, we are in the throes of Hurricane Sandy.  At least the highway is a berm between my place and the water, but it’s still being pretty bad up here in NYC.  The big story here in the five boroughs right now is that, over in Manhattan, there is a 90-story building being constructed, over on 57th Street between 6th and 7th Avenues.  Unfortunately, there is a crane at the top of the building.  The crane has partially collapsed, and the “arm” is hanging straight down.  Police have blocked off the area, and are evacuating the nearby buildings, because there is no way they can secure the crane, and they are afraid it will actually fall.  Con Edison is also talking about shutting down power in some sections of Manhattan and Brooklyn if the tides overtop the seawalls, which would pose greater dangers (like downed power lines electrifying flood waters in some areas) if the electricity is left on.

Since I can’t go out in this, I did some cooking.  A friend from Weight Watchers, Maddy, had given me a recipe to try for a fruit pie:

“Peel & dice two good size apples.  Add frozen or fresh strawberries and blueberries and any other fruits you choose.  You can use canned and drained fruit diced as well.  Mix with a capful of vanilla , cinnamon and sugar free sweetener to taste.  Add sugar free maple syrup – not too much.   Put the mixture in a frozen pie crust that you bake @ 350 degrees  until crust is done.  Refrigerate for the next days dinner.  The fruit mixture forms sort of a jell in the fridge so it will not fall apart.    The only points are for the crust since the fruit has no point value. It runs 2-3 points per slice.”

I used two apples, a can of pears in juice rather than syrup (drained & rinsed), 2 Tbsp of Splenda , 1 Tbsp sugar-free vanilla syrup instead of vanilla extract, and 2 Tbsp sugar-free caramel syrup instead of maple syrup.  Sprinkled with 1 Tbsp cinnamon & 1 Tbsp nutmeg, and baked it for 20 minutes at 350 degrees, and refrigerated it overnight.  Ran it through eTools recipe builder and got a Points Plus value of 2 for 1/8 of the pie.

And I managed to make a reasonable version of my mother’s split pea soup today:

I took a 1.14 lb. package of cubed chuck steak, a 1 lb. bag of La Cena Green Split Peas, 1 medium potato (cut into chunks), 10 cups of water, 12 baby carrots, and a medium onion (roughly diced), and tossed them all into my soup pot. I then added 2 Tbsp of Goya Recaito, 2 Tbsp of minced garlic, 2 tsp of salt, and 1 tsp of black pepper.  Brought the whole thing to a boil, then simmered for 1 3/4 hours.  This made 15 cups of soup, with a Points Plus value of 5 per cup.  Froze six cups, fridged six cups, the roomie had one cup, and I had two cups.  Great comfort food for a rotten day, and kept me just busy enough that I wasn’t worrying.

Also got some knitting done, but that will be for the knitting blog tomorrow.

No questions today, just a wish for everyone to be safe and well, most especially those in the path of the hurricane.

 

 

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2 Responses to "Special Hurricane Edition"

Watching the news over here on the other side of the world. Thoughts are with everyone over there in America. Stay safe!

Hi, happylittlekiwi, and welcome to my little corner of the world! Thanks for the good thoughts. Although I may lose power, I’m actually in a pretty safe part of the city, unlike my sister, who had to evacuate. Good thoughts, however, are always appreciated, especially for the many folks in the states affected. At this point, I am praying for no more fatalities (it killed 58 people in the Caribbean before heading north), and for a quick clean-up for those affected.

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