Tuesday, February 9, 2010

Perfect Lunch

I worked out at a gym yesterday (I haven't been to one in awhile, I love stay home in my humble abode to work on my fitness) but I enjoyed it! My girlfriend and I worked HARD and we are both happy to be feeling it today! I also went to a movie on the weekend and refrained from allowing anything harsh to enter my body! Yay for will power!

Today's recipe: Roasted Onion and Garlic Bisque with Whole Wheat Garlic Knots (can we all say 'yum' together?!)

Don't only enjoy this meal to ward off vampires - garlic is full of calcium, potassium and vitamin C. Parsley is an herb that is chalked full of vitamin A, C and K, as well as folic acid. Onions support cardiovascular health, especially because
they prevent blood clots and lower blood lipids (fats). Need anymore reasons to curl up with this dish on a frosty Sunday afternoon?

Roasted Onion and Garlic Bisque
From Low-Fat Cooking

1 Large head of garlic
4-5 Large white onions, cut into wedges
Olive Oil Cooking Spray (I used a pump bottle that I can just pour olive oil into)

1 tsp Olive Oil
2 Medium leeks, thinly sliced
2 tbsp All-purpose flour
1 tsp Dried thyme
2 1/2 cups Chicken or vegetable broth

1/3 cup White wine

2 x 13 1/2 oz (2 cans) Skim evaporated milk
  1. Remove loose outer overing on garlic without separating cloves. Place garlic and onion on lightly greased baking sheet. Lightly brush or spray olive oil over garlic and onions. Bake at 350 degrees for 1 hour. Cool.
  2. Heat second amount of oil in large Dutch oven. Saute leeks for 20 minutes until soft and golden. Sprinkle with flour and thyme. Stir well. Stir in chicken broth.
  3. Squeeze garlic pulp into a blender. Add onions. Process. Gradually add white wine, processing until smooth. Pour into leek mixture. Simmer for 30 minutes.
  4. Stir in evaporated milk. Heat gently until hot. Do not boil!
Makes 8 cups

Nutritional Information (1 cup):
Calories: 190; Total Fat: 3g; Fiber: 2g; Protein: 13g

Garlic Whole Wheat Knots
From Healthy Bread in Five Minutes a Day

1 pound (grapefruit size) Master Recipe dough (Recipe Here)
1/4 cup Olive oil
1/2 cup finely minced parsley
4 cloves garlic

  1. In a skillet, saute the parsley and garlic in olive oil for about 4 minutes over medium heat, until the garlic is soft and the mixture is aromatic.
  2. Prepare a cookie sheet with olive oil spray. Dust the surface of the refrigerated dough and divide the dough evenly into 5 parts with a knife (each should be about the size of a small peach). Dust each part with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides.
  3. Elongate each ball into a rope a little less than 1/2 inch in diameter, and tie it into a knot. Allow the knots to rest for 30 minutes, loosely covered by plastic wrap or a clean tea towel on greased cookie sheet.
  4. Preheat oven to 450 degrees with a broiler tray for holding water 30 minutes before baking (or use a stray bottle for steam and preheat only 5 minutes before baking) **for most instructions on baking with steam check out this post
  5. Drizzle the knots with the olive oil mixture. You may have some left over for another batch.
  6. Place the cookie sheet into the oven, pour 1 cup of water into the hot broiler tray or spray the knots with water at 30 second intervals for the first 1 1/2 minutes of baking.
  7. Bake for 20 minutes, until browned and firm.
  8. Serve slightly warm.
Makes 5 knots

Nutritional Information (per knot):
Calories: 80; Total Fat: 1.3g; Sodium: 100g; Carbs: 14g; Fiber: 1g; Protein: 3g

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