Roasted Tomato and Barley Soup

I'm on the mend from a NASTY cold!  Yesterday was the first day in a week that I started feeling human again.  On Sunday I was the WORST...I couldn't breathe through my nose, my ears hurt, my throat was raw...in short I just wanted to sit down and cry and not be sick anymore.  Instead, I behaved like the 30 year old that I am and made myself some soup.  Amazing how age changes things!  I was really afraid that I was going to go through all of this work and not even be able to taste the soup because of the cold, but I made it anyway.  It was SO YUMMY and I think it's part of the reason I'm feeling so much better!  Hope you enjoy!

INGREDIENTS:

• 2 lbs plum tomatoes, cut in half and seeded (about 8-10 tomatoes)
• 1 Tbs. olive oil
• 2 Tbs. snipped fresh basil leaves
• 3 cans (14.5 oz ea) 99% fat free chicken broth
• 1 1/2 c. tomato juice
• 2/3 c. quick-cooking barley, uncooked (I found mine at the Good Food Store)
• 2 garlic cloves, pressed
• 1 tsp Italian Seasoning
• 1/2 tsp. salt

DIRECTIONS:

1. Preheat oven to 450F.  Cut tomatoes in half lengthwise and remove seeds.  Place tomatoes and oil in large bowl and toss to coat.
2. Line pan with a 17" piece of parchment paper (I totally skipped this part and it didn't make a bit of difference except maybe the clean up was a little more intense...up to you!).  Arrange tomatoes, cut side up, in single layer over bottom of pan; bake 45 minutes or until tomatoes start to shrivel.  Remove from oven; cool slightly.
3. Remove skins from tomatoes (so this might be TMI but the tomatoes were really hot and the skins weren't coming off...finally I had to improvise.  I used TWEEZERS to get the skins off.  Might help!)  Return tomatoes to large bowl.  Using kitchen shears snip tomatoes into small pieces.  Also snip basil and set aside.
4. In large pot combine tomatoes, broth, tomato juice, barley, garlic, Italian seasoning and salt.  Bring to a boil; reduce heat.  Simmer, uncovered, 10 minutes.  Remove from heat; stir basil into soup just before serving.

Week 1...baby steps

So week one of Weight Watchers was a success...a small success, but success nonetheless.  I lost 1.2 lbs!  I worked really hard at sticking to the plan.  It wasn't as hard as I thought it would be.  I never felt deprived of the foods I wanted but I did always make a conscious effort to make smart choices for my body.  I think I'll keep it up which is good because I have 15 more weeks of membership and lots more weight to lose!

Today's the Day

I didn't want to write this blog.  I feel frustrated and embarrassed and just plain gross.  For over a year know I have been steadily gaining weight.  At first it was just a minor annoyance.  Then it turned into clothes not fitting the way they used to.  Now clothes just don't fit at all.  I feel bad about myself; uncomfortable in my own skin.  I have to do something.  So, begrudgingly, yet optimistically, I signed up for Weight Watchers Online tonight.  Thanks to the fabulous Jennifer Hudson you get the fourth month for free as well as a reduced initiation fee, so there are perks.  I don't actually know my starting weight because we don't have a scale in our house.  I think it's embarrassingly around 150lbs.  My first "mini-goal" is to get down to 142.5.  The fact that we don't own a scale will force me to go to the gym at least one day a week to weigh myself.  I plan to go more often than that, but that one day is at least a guarantee!  I like Weight Watchers because you don't have to restrict foods.  You simply have to decide what foods are important to you that day.  If you want chocolate cake, eat chocolate cake.  If you want carrots (though I rarely do), eat carrots.  If you want wine, drink wine.  They also understand that some events in life call for a splurge and that's okay too.  I also like the fact that they have a "Recipe Builder".  I simply type in the ingredients for my favorite recipes, how many servings that recipe yields, and viola! it tells me how many much of each serving I can eat based on that day.  Dinner is probably the most important meal of our day so it allows me to plan my day around what we're eating that night.So here I go.  For all the world to know (or at least my 2 loyal readers).  Tomorrow I will know exactly where I'm starting and will just focus on the first little goal. ...

Gingerbread Bran Muffins

Gingerbread Bran Muffins

so.....I took pictures this time.  I SWEAR I did.  However they are mysteriously missing from my camera this evening as I blog.  I think the blogging/photo gods are against me.  I made this recipe on Sunday morning during a football half-time show.  It is super quick and easy and if you like bran muffins, DELICIOUS.  **WARNING: Even though these muffins are delicious, please remember they are BRAN muffins...one per sitting!**

Ingredients:

• 1 egg
• 1/4 c. sugar + 2 tsp (or more) for topping
• 1 c. buttermilk (or substitute 1 Tbs vinegar or lemon juice and regular milk to equal 1 c.)
• 1/3 c. vegetable oil (I used EVOO and it turned out fine)
• 1/4 c. molasses
• 1 1/2 c. bran cereal shreds (not flakes)
• 1 c. all purpose or whole grain flour (I used whole grain and they were still super yummy!)
• 1 1/2 tsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1/4 tsp. ground cinamon
• 1/4 tsp. ground cloves

Directions:

1. In medium bowl lightly beat egg.  Add 1/4 c. sugar, buttermilk (or substitute), oil & molasses; beat well w/wire whisk.  Stir in cereal.  Let stand 10 min.
2. In small bowl, mix all remaining dry ingredients.  Add to bran mixture; mix well.  Bake immediately or cover and refrigerate overnight. (GREAT for next day company!)
3. Heat oven to 375F.  Place paper baking cups in each of 12 regular size muffin cups.  Divide batter evenly among muffin cups.  Sprinkle each evenly w/remaining 2 tsp. sugar (or to taste...the original recipe called for an extra 2 TBSP!)
4. Bake 20-25 minutes or until tops spring back when touched lightly.  Remove from pan.  Serve warm or cold.

 I hope you enjoy these yummy breakfast or mid-morning treats as much as Greg and I did!  YUMMY...

As an added bonus try the Calypso Sandwich Sauce the next time you make a sandwich...Mix 1/3 c. mayo, 2 Tbs. Dijon or Horseradish mustard and 2 tsp honey.  So yummy!  I'm thinking of making a whole jar and using it every time!

Cheers!

Wonderful Weekend

Greg and I had a WONDERFUL weekend!

I had the day off on Friday and got a massage mid-morning.

After my massage I met Greg for an impromptu lunch at Applebee's; I LOVE their new Wonton Tacos!

Greg got off work around 3:30 and we headed to the Kettlehouse and met some new friends.

Saturday morning Greg took me out for breakfast.  We had great conversation over the Saturday Missoulian and GRIZ Game Day.

We relaxed around the house and Greg even went grocery shopping with me. I STRONGLY DISLIKE grocery shopping so it was nice to have his company and help.

The lowest point of our weekend was watching the Grizzlies fall to the Cal Poly Mustangs on Saturday night.

This morning we hung out watching FOX News Sunday, Greg's favorite political show and FOOTBALL, FOOTBALL, FOOTBALL.

I also baked some Gingerbread Bran Muffins for Greg and me.  The house smelled AMAZING and the muffins are pretty darn good if you like bran muffins.  Greg and I LOVE them!

I picked my parents up from the airport.  They had a great time in Cabo.  I always feel better when they are home where they belong!

Then tonight was the BIG Redskins v. Cowboys game on Sunday Night Football.  The Skins came through with the win, which made Greg REALLY happy!

It was a WONDERFUL weekend with LOTS of quality time together.  Just the way we like it!

Late Blog

Per my "schedule" this blog should have been done Tuesday morning...thank goodness that schedules can be flexible!  I was in Billings on Tuesday, AGAIN!  It was a short impromptu visit to help the office.  While I don't like being away from my family, my friends, my home, sometimes time away is just what I need.  I listened to a book on tape, I listened to my iPod and sang my heart out, I sat quietly with my thoughts, I watched whatever I wanted on TV, I read a REALLY good book, I rested.  Now, I am HOME!  Ready to jump in feet first back to my real world.  Sometimes I feel so tiny in my world.  I wonder what I really do all day that makes a difference.  I don't make tons of money.  I don't have a job that makes a major difference or a social impact.  I'm not an artist or a singer or a photographer.  I'm just me.  But then I remember...I'm a WIFE, a DAUGHTER, a FRIEND.  Those are 3 pretty important, challenging and rewarding hats that I wear every day.  Those 3 hats make a difference to someone.  So tonight I will cook a wonderful dinner for my amazing husband and maybe even bake a dessert too.  Tomorrow I will run errands that are important to my family and my sanity...I'm going to sneak in a massage too!  Saturday we have plans for Northwest Honey Fest II in the Bitterroot with great friends.  Sunday I will pick up my parents...two people that I love beyond measure in this world.  I am HOME!

Greek Lemon Chicken Soup

Again, no pictures!  UGH!  I was feeling not so well yesterday which is what was making me crave soup in the first place.  I wasn't in the mood to be fooling around with pictures and aprons and fun.  I just wanted the soup!  Now I wish I had a picture!

ENJOY!

INGREDIENTS:

• 2 c. chopped cooked chicken (I just buy an already made rotisserie from the grocery store and then take it off the bone and put it into the food processor.  I made chicken salad for sandwiches with the leftovers.)
• 2 medium carrots, coarsely chopped
• 1/2 c. chopped onion
• 1-2 lemons (I only used one lemon and our soup was PERFECT!!!)
• 2 Tbs. snipped fresh parsley (I skipped this, but that's up to you!)
• 1 garlic clove, pressed (I was sick so I used a lot more garlic to try and help fight it and I loved it.)
• 1 can condensed cream of chicken soup (I used 98% fat-free, reduced-sodium because that's what I had and it tasted great)
• 3 cans chicken broth
• 1/4 tsp. ground black pepper
• dash of salt
• 2/3 c. uncooked long-grain white rice (I'm sure you could use brown too)

DIRECTIONS:

1. Heat stock pot over medium heat until hot.  Lightly spray with nonstick cooking spray.  Add carrots, onion and garlic: cook and stir 2 minutes.
2. Stir in chicken, lemon zest, juice, soup, chicken broth, black pepper and salt.  Bring to a boil
3. Stir in rice: reduce heat.  Cover and simmer over low heat 15-20 min or until rice is tender.
4. Remove from heat: stir parsley into soup just before serving.

I also made some broiled hoagie buns with butter and Parmesan cheese.  Just cut the hoagie buns lengthwise and then in half.  Lightly butter and sprinkle choice of cheese on top.  Put in oven on broiling rack.  Watch CAREFULLY so they don't burn!