Taste of Thyme: Good & Good for You Food

Although Mary thinks this chili is 1 point per serving, it is still a good deal for 2 points for 1 cup or even 3 ponts for 1 1/2 cups, which makes a hardy serving. The little bit of meat makes the chili really taste meaty. This recipe is easily doubled or tripled to feed a crowd or for freezing. It is the perfect thing to eat for lunch on a day when you have to "save" points for a special meal! Or eat this for dinner on a day when you have used too many points. CHILI 1 tsp canola oil 5 oz ground beef or turkey - 93% lean or more 1 small onion, chopped 2 ribs of celery, chopped 1 bell pepper (your favorite color), chopped 28 oz diced tomatoes 15 oz can of kidney, black or chili beans 15 oz can of Fat Free beef broth 1 package Chili Seasoning (McCormick or Aldi brand) 2 zucchini or summer squash, small dice 2 Tablespoons cornmeal S & P to taste Heat a 3 or 4 quart sauce pan. Add oil to hot pan. Add meat and cook until no longer red. Add onions, celery and pepper. Cook to so...

When I was in cooking school I asked my chef where the polenta was (I couldn't find anything labeled polenta in the storage room). She pointed to large bin of cornmeal. I must have had a funny look on my face because she told me (in a very condescending tone) that polenta is nothing but cornmeal. I had eaten and made polenta in the past but I had purchased it in a box marked polenta from Italy. I had no idea I was actually buying imported cornmeal. Of course it is ridiculous to buy imported polenta becasue we produce more corn than anyone. I was paying a premium for that Italian variety! Polenta is a great substitute for pasta (I make a mean polenta layered lasagna) or mashed potatoes. It is also good for breakfast with poached or soft boiled eggs. POLENTA 4 cups water 1/2 tsp salt 1 cup cornmeal 1 Tblspn olive oil Bring water and salt to a boil in 3 or 4 quart pot. Over medium - low heat add the cornmeal to the water. Pour the cornmeal in in a stream while stirring the wa...

This is a rustic Italian cookie. It has a good crumb and is not as hard as other biscotti. 3/4 c sugar 1/4 c each butter (melted) and canola oil 2 T fennel or anise seed 1 T rum (or water) 1 t each vanilla and almond extract 3/4 c egg beaters 1 3/4 c flour 1 c yellow cornmeal 1 1/2 t baking powder 1/2 c coarsely chopped almonds (toasted) In a bowl mix the sugar, oil, butter, fennel, rum, extracts and egg beaters. Set aside. In another bowl mix the flour, cornmeal and powder. Add the wet mixture to the dry and mix thoroughly (until it all comes together). Mix in the almonds. Wrap the dough in plastic and refrigerate 2 hours or overnight. Heat oven to 375. Spray a 15 x 12 cookie sheet with cooking spray. Divide dough in half. Roll / form each half into a log 14 inches long. Place the logs on the baking sheet and press the logs down so they are flat (1/2 inch thick). Bake the logs for 20 minutes. Remove from oven and allow them to become cool enough to touch (10 minutes). Reduce ov...

Here is a great way to roast a whole chicken. It is not as hard at is may sound and the results will be outstanding! I read about this method in a magazine and I liked the technique. It cooks quickly and it really boost the flavor profile. I have not done this with a brined chicken, but I am sure that would make this go from outstanding to spectacular! What is really cool is the chicken stays totally moist and when you remove the skin the flavor is all on the meat instead of the skin that you throw away! PAN ROASTED WHOLE CHICKEN 1 whole chicken (3 - 4 lbs) 1 garlic clove, minced the grated rind of one orange (lemon or lime) 1 tsp herbs (thyme, herds de Provence or other favorite) 1/2 tsp fresh ground pepper 2 tsp canola oil cooking spray Prepare chicken by cutting out the back bone, rinse in cold water and press flat (butterfly). Heat oven to 450 degrees. Separate - but don't remove - skin from meat by sliding your hands between. Mix the garlic, rind, herbs and salt and pepper. ...

6 large eggs - hard boiled 1/4 c finely chopped celery 1/4 c grated carrot 1 scallion (green onion) finely chopped 2 Tblsp plain, nonfat yogurt 1 Tblsp low (or nonfat mayo for Core) 1 Tblsp mustard (Dijon preferred) 1 tsp vinegar Salt and Pepper to taste 1 packet Splenda (optional) Cut each of the eggs in half. Remove the yolks to a bowl and set the whites aside. Add the celery, carrot, scallion, yogurt, mayo, mustard, vinegar, salt, pepper and Splenda to the bowl of yolks. Mash everything together completely. Put the yolk mixture into a small (sandwich) ziplock bag. Cut the corner off the bag and squeeze the filling into the egg white "cups".

When I was an intern at a fine dining restaurant in Chicago for culinary school I was required to use hard cooked eggs on salads and a garnish for a few dishes. Quail eggs cook really fast but the regular eggs should have been no problem, right? The guy who worked my station at the lunch shift was supposed to make the hard boiled eggs for his shift and my dinner shift. The first few times I used his eggs, I noticed they were green around the yolk. The chef noticed too and threw a plate of food at me the third time he came across the offensive green. From then on, I cooked my own eggs at the beginning of my shift and threw the prepared eggs out. Here is how I cook my eggs. I start by putting a hole in the wide end of the egg with a push pin. This relieves the internal pressure to prevent cracks; it allows a bit of water to seep in so it is easier to peel; and it actually helps the yolk get centered because fat end of the egg is where the air sack is. Place the egg(s) in a pan of co...

Hello, do you know me? If you don't, you should. I'm a pound of fat, And I'm the HAPPEIST pound of fat that you would ever want to meet, Want to know why? It's because no one ever wants to lose me. I'm ONLY ONE POUND, just a pound! Everyone wants to lose three pounds, fivepounds, or fifteen pounds, but never onlyone. So I just stick around and happily keep you fat. Then I add to myself, ever soslowly, so that you never seem to notice it. That is, until I've grown to ten, twenty, thirty or even more pounds in weight. Yes, it's fun being ONLY ONE POUND OF FAT, left to do as I please. So when you weigh in keep right on saying, "OH, I only lost one pound." (As if that were such a terrible thing.) For you see, if you do this, you'll encourage others to keep me around because they'll think I'm not worth losing. And, I LOVE being around you....your arms, your legs, your chin, your hips and every part of you. Happy Days!!! After all, I'm ON...