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Swimmer Bill
April 18th, 2004, 10:19 PM
Can you really lose weight eating gourmet food?

Swimmers love to eat well. Sometimes we eat too well! By now, most people have heard my story, so I won't bore you with that. One of the greatest discoveries along the way was "quality, not quantity." Some call it "haute cuisine" -- but I think of it as delicious food that is pleasing to the eye and good for the soul. The following recipe falls into this category. So, without further adieu, here’s the latest creation from Swimmer Bill’s kitchen.

MATZO FRENCH TOAST NAPOLEON WITH ROASTED RED PEPPER, KALAMATA OLIVES, AND GOAT CHEESE

My friend Roberta from the "Cooking Thin" show inspired this recipe. As a child, Roberta’s mother prepared this breakfast dish called "Matzo Brie" (pronounced like "BRY"). It involved soaking matzo crackers in water, squeezing out the water by pressing the crackers in a colander, soaking the moistened crackers in egg, and then frying them up in a pan with butter and oil. The matzo crackers end up being small pieces, somewhat like scrambled eggs. You can serve the dish with syrup, applesauce, or whatever strikes your fancy.

When Roberta first made it for me, I saw other possibilities with this dish. I thought about making matzo French toast, and I thought about making it a savory dish rather than a sweet one.

So, one morning when I was hunting around the kitchen for breakfast and coming up empty, I started scrounging around. I didn't have enough eggs for a decent omelette. I didn't have bread to make French toast. But AHA! I had matzo crackers, a couple eggs, and various other pantry items like a jar of roasted red peppers and a jar of kalamata olives. I also had some goat cheese. I started to think (sometimes a dangerous thing!!) -- and invented this dish.

Instead of soaking the matzo in water (which caused the cracker to break into little pieces and lose flavor), I broke one cracker into four equal-size square pieces and just soaked it in egg. It took longer to absorb the egg without the water -- apparently that's the reason for the water in the first place.

So anyway, here's how it went:

Ingredients:

2 eggs, beaten (I used two just to make sure I had enough to cover the cracker in the dish I was using to soak -- but I'm sure I used less than one egg total for my one serving -- you could probably also “skinny it up” and use just egg white, although I liked the flavor and color from the yolk)
1 matzo cracker, broken into four equal sized squares
1t extra virgin olive oil
1t unsalted butter

1 roasted red pepper, cut in pieces
6 kalamata olives, sliced in half
2 oz. goat cheese, coarsely crumbled
green onion to garnish

Soak the matzo cracker in egg for at least five minutes, flipping occasionally to coat thoroughly. The trick is to pull the crackers out when they are starting to become flexible, but before they fall apart. If you are making a larger batch, you can remove crackers from the egg and let them sit on a clean plate. They will soak up more of the egg this way, but not too much. . When you're ready to cook, heat butter and oil in a pan over medium-high heat. When butter is melted, coat pan bottom and lay soaked crackers in the pan to cook. Make sure each matzo has a little space between so they don't get stuck together when cooking. Flip when slightly golden, and cook the other side. Remove from heat and let cool slightly on a clean plate. Place the peppers and olives in the pan over medium heat, just to warm them through. Remove from heat. Layer the matzo crackers, the crumbled goat cheese and the olives into a napoleon starting with cracker on the bottom. Top with a little more crumbled goat cheese, one beautiful piece of pepper and one olive half. Garnish with finely chopped green onion. Enjoy!!

Swimmer Bill

msgrupp
April 18th, 2004, 11:14 PM
Interesting "take" on a VERY old dish!!!! Not something my Grandma would have tried however!

I guess you used just the plain matzo instead of the egg or onion matzo (which would be very interesting if you can find it)?

Think I'll just stay with the old traditional kind of fried matzo. However, in my family we just wet the matzo with hot water and pour out the hot water and mix in the beaten eggs. I've made it with onions and butter/margarine. Recently have been adding sugar and cinnamon.

Quick breakfast or dinner when you don't feel like cooking.

Swimmer Bill
April 18th, 2004, 11:26 PM
True, your grandmother probably wouldn't have made it, but it took 15 minutes to prepare, it was delicious, and I didn't bust my calorie budget for the day! It would probably be Kosher, too, if the chicken and the goat were kosher. ;)

I have another recipe that would probably make any Jewish grandmother turn over in her grave -- but then they would say ""That's GOOD!" It's called "San Antonio Matzo Ball Soup" and it's a Tex-Mex spin on an old favorite. If anyone's interested, I will post it.

;) Swimmer Bill

Karen Duggan
April 19th, 2004, 12:29 AM
Is that you Mr. Volckening?

Swimmer Bill
April 19th, 2004, 12:32 AM
Personally, yes.

;) Swimmer Bill

gull
April 19th, 2004, 07:43 AM
I'd be interested in the San Antonio Matzo Ball Soup recipe (having lived in San Antonio for several years and also liking matzo ball soup).

Swimmer Bill
April 19th, 2004, 11:16 AM
OK, here it is. But before I post the recipe, I thought I'd make one clarification: Although these dishes use matzo crackers as ingredients, they were not intended to be Kosher dishes. I know for sure that the napoleon is not Kosher because of the combination of goat cheese and egg. That's a whole other topic -- but this topic is "gourmet weight loss food." For me personally, matzo crackers are used only as one ingredient, with no intended religious or cultural significance.

SAN ANTONIO MATZO BALL SOUP

I'm not sure about the word "fusion" -- but I like the idea of cross-culturally influenced cuisine.

See attached photo.

Ingredients:

5 oz matzo crackers, crushed
1 cup water
1 T EVO
1/2 cup red onion, finely chopped
2 egg whites and 1 whole egg, beaten
2 T whole wheat flour
small bunch cilantro, chopped

64 oz. chicken broth
1 cup crushed tomatoes
1 cup diced green pepper
1/2 cup canned red kidney beans
1/2 cup frozen yellow corn kernels

2 T chipotle pepper sauce

1 large chicken breast (3/4 lb)

kosher salt (to taste)
fresh ground black pepper (to taste)
fresh cilantro leaves (for garnish)

1) Crush matzo crackers in large bowl and add water to cover. Make sure crackers absorb the water, and no dry pieces remain.

2) Coat chicken breast with one T of chipotle sauce and let marinate on a large plate.

3) In a large skillet, heat oil and saute onions. Add soaked crackers and stir until mixed. Continue to cook over medium heat.

4) Beat eggs together in large bowl.

5) Remove skillet from heat, and when cooled slightly, add cracker mixture to egg, sprinkle with flour, mix, and stir in fresh cilantro. Season to taste with salt and pepper.

6) In a large pot, heat chicken broth with tomatoes. Add 1T of chipotle pepper sauce to broth mixture, and season to taste with salt and pepper. Bring to low boil and add green pepper.

7) Form matzo mixture into golf ball sized balls, and set on a large plate.

8) Add corn and kidney beans to chicken broth and tomato mixture.

9) Place marinated chicken on grill.

10) Add matzoballs to soup and cook over medium heat until matzoballs rise to the top of the broth mixture.

11) Turn chicken until grilled through, and slice into pieces. Add chicken to soup and let sit for one minute.

12) Garnish with fresh cilantro leaves and serve.

Makes 12 golf-ball sized matzo balls. Serves six, or three hungry people, or two super hungry people.

Enjoy!
SB

Scansy
April 19th, 2004, 11:29 AM
Now cut that out Bill! Posting the recipes is OK, but posting the pictures is downright cruel. I swam 3200 this morning and havent' eaten a single thing. I don't need you making me even hungrier!:)

gull
April 19th, 2004, 12:57 PM
Thanks. I'll let you know how it turns out.

sparx35
April 24th, 2004, 01:28 AM
scanscy,dont you know its bad not to eat after such a swim session?even if your trying to lose weight,its recommended to eat after swimming even if its just something small.Drink too.

Scansy
April 24th, 2004, 09:10 AM
Of course it's bad to not eat. Sometimes I am running late and have to get somewhere so can't stop. As for drinking, I drink water all day long so that is usually not a problem. Maybe I need too keep some snacks in my car.

sparx35
April 24th, 2004, 03:47 PM
i usually (lately)keep salted peanuts with a few cashew nuts self mixed in car...i was amazed how often they have come in for those special hungry times today for example after 3000m swim i had to stay in town half hour waiting to pick up a prescription from the chemist..a handful o nuts and the hunger had dissappeared.Not good if you have nut allergy though!!!

eliana2003
April 25th, 2004, 07:14 AM
Bananas are usually very good after training...

Swimmer Bill
April 25th, 2004, 11:18 AM
I agree, bananas are excellent. When given an option, I definitely prefer fresh food over processed meal replacement snacks. However, I like to pack a a couple extra Clif bars in my swim bag, just in case.

SB

Sofia88
April 16th, 2016, 01:49 PM
What an interesting plan.

Sofia88
April 16th, 2016, 01:50 PM
That is an excellent source of protein. Great idea to keep some in the car.

Sofia88
April 16th, 2016, 01:51 PM
Bananas are a very portable food. No forks or knives needed.