Fete de l’Escalade

  How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.
Welcome to Minoo, who is now Following.
In 1602, the Duke of Savoie decided that Geneva, Switzerland should be part of his domaine.  So under cover of darkness, his men put ladders against the encircling walls and began to climb to gain entrance to the city.  Unfortunately for them, an elderly woman named Mère Catherine Royaume, was awake in the night. Hearing odd noises, she looked out her window [which happened to be in the wall itself] and saw the invaders stealthily climbing. Reaching for the closest ‘weapon’ possible, she poured hot vegetable soup onto the attacking soldiers, hit them with the pot, and yelled to raise the alarm.  Her neighbors rallied to the defense of the city and repulsed the attack.  Since then, December 11 is celebrated in Geneva as la Fête de L’Escalade [Feast of Scaling Walls], with mock battles and the eating of candy vegetables as well as much more healthy vegetable soup.                                                                                                                                        We will celebrate by eating eggs flavored with raclette cheese [very popular in Alpine cuisine] and vegetable soup in honor of the doughty old lady who was having trouble sleeping that night.


Raclette Bake:  287 calories  8.4 oz fat   3.3 g fiber  15.6 g protein  38 g carbs   295 mg Calcium PB   Raclette is a cheese from the Swiss/French Alps which is melted to make the eponymous dish of the region. Here it is used to give a wonderful flavor to baked eggs. Wow.Raclette Bake w: blueberries

one 2-oz egg                                                                                                                                                                   ¼ slice 70-calorie whole-grain bread                                                                                                                     1/3 oz raclette cheese, grated                                                                                                                               5-6 oz green smoothie or fruit smoothie or unpasturized apple cider                                           blackish coffee or blackish tea or lemon in hot water

Set the toaster oven at 350 degrees F. Toast the bread and cut into cubes. Put the bread in a lightly-spritzed ramekin. Whisk the egg with the cheese, salt, and pepper and pour into the ramekin. Bake for 12-15 minutes. Pour the beverages, portion the berries, and think about the Alps.

Soup Royaume:   152 calories   0.3 g fat   6.3 g fiber   12.6 g protein  24.6 g carbs    84 mg Calcium   PB GF     A fine meal for winter, made hearty with autumn vegetables and lentils, it is named after the old lady who saved Geneva from invasion by the Savoyards. Add as much seasoning as you wish. Any soup can be improved by preparing it ahead and letting it sit for 8-24 hours. HINT: Makes enough for 4 servings.Soupe Royaume

2.5 oz pork loin, raw or cooked                                                                                                                              ½ cup onion, chopped                                                                                                                                                 3.5 oz dry lentils, small green ones from France if possible                                                                          3 oz rutabega/turnip, cubed                                                                                                                                   2 oz carrot, diced                                                                                                                                                       3 oz parsnip, diced                                                                                                                                                         3 cups chopped cabbage                                                                                                                                   mace + dry mustard + salt + pepper + caraway seed [optional]                                                                        ½ cup frozen spinach, chopped                                                                                                                           3 cups water or broth                                                                                                                                              per serving: several leaves of fresh spinach

Put the pork, onions, and lentils in a heavy saucepan and cook until onions are browned. Add the rutabega/turnip, carrot, parsnip, cabbage and seasonings. Cover with water, using more if needed. Cover and cook for about 1 hour or until vegetables are cooked. Taste for seasonings, add the frozen spinach, and heat through. Divide into 4 equal servings and freeze 3 of them. Roughly chop the fresh spinach and put it on top of the soup when serving.

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