How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to weightlosschickblog who is now Following.
Dear Husband and I love to read ‘whodunits.’ Crime literature in English harks back to Edgar Allen Poe’s Murders on Rue Morgue in 1841. As this type of plot took off, a sub-genre developed: culinary crime. These books are read as much for the procedural as for the vicarious thrills of the meals that are described along the way. There are many authors who tantalize our tastebuds while they challenge our little grey cells and today, I will feature foods from two widely different sources.
In today’s books, Death of a Dude by Rex Stout and The Five Red Herrings by Dorothy L. Sayers, our sleuths leave home to live a rustic life. Fans of Nero Wolfe, Stout’s protagonist, will be astonished to imagine that Wolfe would leave Manhattan. But he does to help his #2 to solve a murder at a dude ranch in Montana. Lord Peter Wimsey and his butler go to Scotland for the fishing and naturally murders ensue.
Bunter, Lord Peter’s ‘man’, is an excellent cook. In Scotland, under adverse kitchen conditions, he still manages to concoct fine meals, even though he has to wash vegetables under a pump outdoors. Our breakfast involves ‘finnen haddie’ which is very popular north of Hadrian’s Wall.’ Kedgeree: 142 calories 6 g fat 1.6 g fiber 12 g protein 13.6 g carbs 69 mg Calcium NB: The food values given above are for the egg bake and fruit only, not the optional beverages. PG GF Smoked haddock and asparagus from the British Isles plus curry powder = a flavor combination invented during the colonial days in India. Delicious and satisfying for a Fasting breakfast.
¾ oz smoked haddock ¼ cup cooked brown rice 1-½ tsp 10% cream ¼ tsp curry powder ¼ tsp nutmeg 1 two-oz egg 1 oz asparagus Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]
Combine the rice, cream, and the two spices. Cut the asparagus into 1” pieces and put into a small pan with some water. Put the smoked haddock [finnen haddie] on top of the asparagus so that it is not in the water. Cover and simmer until the asparagus and haddock are cooked. Remove the fish and break it into bite-sized pieces or smaller. Drain the asparagus. Stir together the rice mixture and the egg until well-blended. Fold in the fish and the asparagus. Bake in an oiled dish at 350 F. until the egg is cooked and the mixture is set, about 12 minutes. Pour the optional smoothie and enjoy a cuppa with your Indian/English breakfast.
This meal is served at Lily’s Dude Ranch where Archie, Wolfe’s assistant, has been vacationing. The trout was no doubt freshly caught in a local stream. Rex Stout bakes each fish wrapped in tin foil, which makes it sound even more like something eaten while on a fishing trip. Can’t picture Nero Wolfe eating around a camp fire… Sole Montana: 268 calories 4 g fat 3 g fiber 30 g protein 13 g carbs 86 mg Calcium PB GF – if using GF bread crumbs This is my take of a recipe from the Nero Wolf cookbook. He makes it with trout. Since sole and perch are more accessible, our meal is prepared using one of those fishes. HINT: Serves 2 [two],
Four 2-oz sole filets – trim them to the correct weight and a uniform size 1 oz 97%-fat ham [from the deli] 4 Tbsp scallions, chopped finely 1 egg + 1 tsp Worcestershire sauce 1 piece of 70-calorie bread, ground into fine crumbs per person: 2 oz carrots, cut as batons OR 1 oz carrot + 1 oz celery, both cut as batons and ¼ c pickled beets
Spread the crumbs on a plate. Whisk the egg with the Worcestershire and pour into a wide, shallow bowl. Lay each of the fish filets flat on a plate. Distribute most of the scallions on two of the four fish filets. Add the remaining scallions to the bread crumbs. Start to cook the carrots. Cut the ham slice in half lengthwise and lay each piece on the scallion-topped filets. Top with the other piece of fish. Heat a non-stick pan and spray it with non-stick spray. Take a fish-ham-fish ‘sandwich’ and dip in on both sides in the egg mixture. Then dab the ‘sandwich’ onto the bread crumbs on both sides and place in the hot pan. Repeat with the other ‘sandwich.’ All of the crumbs will be used but not all the egg – save it for part of breakfast or add to a dinner. Cook the fish about 4 minutes, then carefully flip it over and cook another 3-4 minutes. The fish should be golden brown on both sides and cooked through. Plate with the carrots and be ready for a taste sensation.