Taste of Thyme: Good & Good for You Food

Mole is a great sauce! The first time I had it, it was a burnt mess in a bad Mexican Restaurant. It took many years for me to try it again. The flavors of this sauce are supposed to be complex and deep but what I ate had been burnt and was like cigarette ashes. But let's not turn away from a Mexican Classic without giving it a fair chance! I have had and made many complex moles, and honestly, they are really great and worth the effort. But if you like mole and want to do a quick version that is not to over powering and much better than any canned or frozen version, here it is. This not hard to make, doesn't take much time, tastes fresh and athentic, and the ingredients are readily available and inexpensieve! Treat yourself to this Mexican wonder! Serve it with grilled meat or chicken. It even goes with fish or taste great on eggs or tacos! MOLE ! 2 teaspoons olive oil 1 cup red onion, coarse chop 1 teaspoon ground cumin 1 14 oz can stewed tomatoes (juice added if needed...

This morning my friend, Mike, sent me the text message, "HSPD". It took me a minute to come up with Happy St. Patrick's Day. Really, not having an drop of Irish in me, my people focused on St. Joseph - an Italian Hero! This morning I took out my favorite Soda Bread recipe in honor of my Irish friends and made it a bit healthier, but retained the great flavor. At 3 points for a hardy slice - I think you will find it is well worth it! The only problem is that it taste so good I want more than one serving! I think I will be giving 1/2 of the loaf away! IRISH SODA BREAD 2 cups white flour 2 cups whole wheat flour 1 teaspoon baking soda 1 teaspoom baking powder 1/4 teaspoon salt 1/2 cup Splenda (the granulated kind) 1/2 cup sugar 1/3 cup golden raisins 1/3 cup dried cranberries 1/4 cup walnuts, chopped and toasted 1 - 2 teaspoons carraway seeds (optional) 1 to 1 1/3 cups buttermilk 1/4 egg white or egg beaters 5 tablespoons butter, melted (perferrably unsalted) Preheat ove...

STOP! Don't scroll on - Keep reading this recipe. I know it just sounds like it has to be no good, but this is actually and easy way to make a batch of beans that are really good - and of course, good for you. My friend and WW member Brother Joe (http://josephbasil.blogspot.com/ swears by this dish so I had to try it out. I reduced the point by cutting the fat by more than 65% but retained the original flavor. Make yourself a batch and eat them for lunch this week! Best of all, this is one cheap dish to make! 1 pound dried kidney, navy or other bean 1/3 cup chopped onion (one small) 1 Tablespoon butter 1 Tablespoon olive oil 3 whole cloves 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1/8 teaspoon crushed red pepper flakes (optional) 6 oz dry red wine Parsley to garnish Place beans in a heavy saucepan (3 - 4 qt) and cover with water. Add the butter, oil, onion, cloves, salt, pepper, thyme, and crushed red pepper to beans. Simmer the beans, covered, for 1 ...

These are a lot like crepes and make a really good breakfast treat. They can be served with your favorite jam, powder sugar, fresh berries or even cranberry relish. You can serve for dessert with chocolate hazelnut spread and a whipped topping (I would use a light one). 1 1/2 cups flour 1/2 teaspoon salt 3 eggs 1/4 cup water 3 cups milk 1/4 teaspoon almond extract (or vanilla) 1 Tablespon butter, melted Stir flour and salt together. Mix in the eggs. Add milk and mix. Stir in butter. (I do this in a blender or with an emersion blender.) - at this point it is a good idea to let batter sit 1/2 hour or up to over night - Heat a 10 in nonstick skillet and coat with a small amount cooking spray. Cook 3 T for each pancake. Cook until edge has bubbles and is a bit crisp. Turn over and finish. Makes 5 - 6 generous servings My math says the recipe has 27 points.

Jerk, a Jamaican seasoning, is a great way to add impact to a piece of poultry or meat. Although the ingredient list is long the process is simple, you just have to remember - although I usually am not one to advocate marinading - to do this 24 hours in advance. WET JERK - enough for a whole chicken or 3 - 4 lbs of meat ½ cup scallions, chopped 1 scotch bonnet pepper (can use jalepeno), diced 1 T soy sauce 1 T lime juice 2 t allspice 1 clove garlic, minced 1 t salt ½ T sugar ½ t pepper ½ t thyme ¼ t cinnamon ¼ t ginger 1/8 t nutmeg Dump all in blender or a processor and puree. Put this in a bag with meat for 24 hours. Roast or grill until done the way you like. Maybe later I will publish a dry version - not as potent but a good substitute.

Here is a connection to a cookbook of low point crockpot recipes. Just check it out. Maybe you'll find somethings you would like to try. I see lots of things that look good. Remember that most recipes are guidelines and you can change things you like - change the spices and flavorings or increase vegetables to your liking! http://www.northco.net/chenke/nest/WCLowFat_LowCalCrockpotRecipes.pdf

The first "5" is to challenge you to commit to journaling a minimum of five (5) out of seven (7) days each week for the 12 (consecutive) weeks in the Journal. The "9" is to challenge you to meet a minimum of one (1) of the nine (9) Good Health Guidelines (of your choice) in the manner prescribed, for each of the 12 (consecutive) weeks in the Journal. (You may pick a different guideline from week-to-week or stick with one until you've mastered it successfully.) Thus you will make the 9 guidelines habit! The last "5" is to challenge you to lose on average, a minimum of five (5) pounds for each of the three (consecutive) months for that journal. (if you only 4 lbs each month, is that so bad?) INVEST IN YOURSELF!! It’s $5.95 well-spent and who wouldn’t want to be 15 pounds lighter at the end of the journal!