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August 13, 2005
Neutral Greens
I went to Whole Foods today to do our weekly shop for the fancy veggies that MR and I eat for breakfast salad. On the list he made me was "neutral greens."
Now I ask you, my dear bloggiefriends, what the *(&*#(&# does that mean? I had no idea.
I turned to my mother, who accompanied me to Whole Foods. I said, "Neutral? Like Switzerland?"
"Maybe you should get him some Swiss chard," replied the all-knowing Mother of the Blog.
I called him from my cell phone on his cell phone (yes, MR, unlike Aubrey de Grey, has a cell phone.) He said he wanted a green that didn't have a strong taste. In the end, guess what we settled on?
You guessed it: Swiss chard.
The moral of the story is: the nutritional is political.
Meanwhile, I am further convinced that Sarah and I are twins, because unbenknownst to her, you, or the rest of the world, the dinner I have been planning for tongiht, and indeed had DWIDP'ed this morning, is a pumpkin curry with apples, yellow squash, and fat free ricotta. Yes, I thought of it myself. Yes, it's exactly like what Sarah suggested. No, you'll never believe it because it's too much of a coincidence. But it's true! Great CR girls think alike!
Here's tonight's dinner:
Curried pumpkin squash:
Dice 200 g yellow squash and 100 g red delicious apples. Coat with juice of fresh lemon to preserve.
Create 1/2 cup vegetarian vegetable broth and add to apple and squash. Add the juice of half a lemon, half salt to taste. Add 1 clove of garlic, minced. Simmer till veggies and apples are soft.
Stir into 425 g pureed pumpkin, canned (not pumpkin pie filling!!!) Add 146 Calories of eggwhites, microwaved and diced into bite sized pieces. Allow to simmer so the eggwhites pick up the pumpkin flavor. Add curry powder and half-salt to taste.
Measure 1/2 cup (120 calories) fat-free ricotta (great source of calcium!) Blend curry powder into ricotta, and a dash of half salt.
Place at bottom of pyrex glass bowl or other heat resistant large soup bowl.
Remove pumpkin mixture from heat. Stir 1 teaspoon flax oil, two teaspoons olive oil into pumpkin mixture. Pour into bowl over ricotta. If desired, throw a dash of cinnamon on top.
Serve with three ounces of pinot noir.
626. Zoned. DWIDP just screwed up my file so I can't print it out. I am thinking about asking for Nutribase for Christmas.
Posted by april at August 13, 2005 6:17 PM
Comments
Wow - that's SO strange!!!
Your recipe sounds *fabulous* - I'll have to give it a whirl! I love the idea of throwing apples in to liven up the flavor, too :)
bon appétit!
Posted by: Sarah at August 14, 2005 3:49 PM