Slow Days: Baked Bluefish

People who are new to the Fasting Lifestyle often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Dear Husband grew up fishing for and eating Bluefish. It is a migratory fish off the East Coast of North America and they run in large, hungry schools. This is not to be confused with “Boston Bluefish” which is Pollock named after its betters. The genuine article is a dense, dark-fleshed fish with a fine taste. I enjoyed it once at Legal Seafoods in Boston, where it was baked with a very nice sauce. Rarely do we see it in markets, but when we do, we snap it up. When I tried to emulate the restaurant sauce, I do believe that I succeeded very well.

The topping mixture consists of mayonnaise and Dijon mustard with salt, pepper, and maybe a little lemon juice. Combine the topping and spread it evenly over 3-4 oz fillets of fish per person. Bake at 400F. for 12-15 minutes. Ordinarily I would cook fish for 10 minutes per inch of thickness of the fish. But Bluefish is denser, so it takes longer to cook.

And here it is plated with 2 sides: wild rice pilaf and cut green beans. Delicious. If you want wine recommendations for blue fish, have a look at https://wordpress.com/post/peterspicksblog.com/610

Slow Days: Strawberry Breakfast Crepes

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers.  Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forumwhich attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Sunday Breakfast is enshrined in our house as a special meal: a day for something out of the ordinary. Pancakes and waffles were popular in Dear Husband’s family, while yeast-raised cinnamon buns were my family’s favorite. Recently, a large supply of luscious strawberries gave rise to inspiration: crepes in a strawberry-maple syrup. The crepes were already prepared and in the freezer, which made it SO much easier. [You know how I always urge you to make things in bulk and freeze them for later? This is why! And crepes don’t take up a lot of room, even in a small freezer.]

In the foreground, you see 1/3 cup maple syrup with a teaspoon of butter.

Six crepes [not the savory ones made with buckwheat flour, but the sweet ones that were made for the Strawberry Moon blog on 16-June-2019] were taken from the freezer and thawed in their plastic storage bag overnight. They were warmed on a griddle. The maple syrup was warmed with a little butter and the strawberries were put in briefly, so they didn’t cook down to mush. The syrup took on a wonderful color and flavor from the berries! Chicken sausages were cooked and plated. The crepes were put on the plate open, generously laced with syrup and berries, folded in half and doused with fruit and syrup again.

Served with cafe au lait and a berry-yogurt smoothie, it was a fabulous meal for strawberry season.

Slow Days: Lavender Scones

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.

Now for the answers. Can you really eat ANYTHING you want on a Slow Day?Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forumwhich attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Breakfasts at our house are a treat. True, cereal [hot or cold] is on the menu twice a week, but the other days see a succession of delightful baked goods or savory egg dishes. I like to bake and Dear Husband likes to get up early to prepare breakfast — our’s is a marriage made in heaven. Often, the night before, I will prepare something to be baked and then leave it on the counter to be finished and presented the next morning. This works for most yeasted recipes and definitely for ‘quick breads’ which are raised with ‘double acting’ baking powder. One such recipe is Lavender Scones.

You’ll have to find your own recipe for scones — I’m sworn to secrecy about mine. The key is adding fresh lavender buds: 1-2 tsp of buds which have been picked off the stems.

That’s buttermilk, by the way, not plain milk. It makes the leavening act differently.

Since there are only 2 of us, all I need to bake are 4-5 scones for a breakfast. This requires 1 cup of the dry ingredients, even though the whole batch has been prepared. The remaining dry ingredients are stored in a jar for another day.

I’ll use 1 cup of the scone mix to serve 2 people with 2 scones each. The storage jar is labeled ‘buttermilk’ to remind me to use that. If you don’t have lavender, you could add dried black currants or zante currants or other dried fruit to the mixture.

Here the table is set with the full meal: fruit yogurt [we add our own fruit to low-fat yogurt], Canadian bacon [back bacon to many of you], cafe au lait, rhubarb juice, and of course the Lavender Scones. A delightful Summer meal.

Slow Days: Siracusa Pasta

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

This recipe is from Lynne Rosetto Kasper’s book The Italian Country Table. She describes visiting the market in Siracusa, Sicily: the people she chats with and the ingredients that inspired this recipe. From them she makes a wondrous pasta dish. The following ingredients make enough for TWO [2] servings.

You will really need a mise en place for this preparation, so set it up now.

Garlic [3 cloves], 1/4 cup red onion, zest of orange/lemon, oregano, 1/2 cup basil + 8 oil-cured olives, 1 cup quartered cherry tomatoes, 3 oz mozzarella, 3 oz ditalini pasta. The garlic is sautéed until pale gold and removed. Over medium-high heat, the onion is sautéed the same way before the zest is added for 30 seconds. The oregano is added and cooked for 30 seconds. Take off heat while you cook the pasta for 5-6 minutes until it is still firm to the tooth. Reserve 1/2 cup of pasta water. Add the pasta water to the sauce pan and cook, along with the garlic, for 30 seconds. Add the pasta, basil, and olives, tossing everything to coat it with the flavors. Put the tomatoes in the pan and taste for seasoning. Plate with the cheese. I added basil leaves and clementine sections for even more color and bright flavor.

Gosh it is good.

Slow Days: Florentine Sandwich

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.

Now for the answers. Can you really eat ANYTHING you want on a Slow Day?  Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum  which attest to that.  Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Our FirstBorn and his wife love to travel.  On a trip to Firenze, Italy, in addition to the art and history, they discovered a panini shop and this sandwich.  They prepared it for us when we visited them and gifted us with the ingredients at Christmas.  How splendid to have generous, creative offspring!  The bread is a ‘no knead’ Focaccia, recipe perfected by FirstBorn, which is really easy to bake — although it needs an 8-12 hour rising time, which takes some planning ahead.  Surely you could buy some bread locally.  My batch produced 4 round loaves, 8″ in diameter, each weighing 6-7 oz.

The ingredients to serving two are simple: 1 loaf focaccia bread, 2 Tbsp creamy white cheese [Stracchino or crème fraiche or whipped cream cheese or Philadelphia brand 1/3 fat Cream Cheese [‘Neufchatel’], 2 Tbsp truffle cream [combination of mushrooms, oil, truffles], 1 oz uncured capicola ham, and 1.5 cups arugula or ‘spring mix’ greens. Florentine Sandwiches, mise                                       To assemble, cut the loaf around the equator into two equal rounds.  Spread the soft cheese on the bottom round, then spread on the truffle cream.  Arrange the ham evenly on top, then heap on the greens.  Sprinkle with a good finishing salt and top with the other piece of the loaf.Florentine Sandwiches, plated   This serves two very nicely, or three if you had more sides than the cherry tomatoes.

 

Slow Days: Apulia Pizza

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.

Now for the answers. Can you really eat ANYTHING you want on a Slow Day?Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forumwhich attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Every Saturday night, we eat pizza for dinner. These are home-made, personal-size [8″ diameter] pizzas.  The toppings can be simple or extravagant; elegantly crafted or clear-out-the-‘fridge. But on the night before Easter Sunday, somehow the idea of kicking back with a fun and fabulous pizza seems a little out of line.  Some research turned up a pizza made with a cheese from Apulia [aka Puglia]. Far from the glittering lights of the big cities and the tourist haunts, Apulia has had its share of hard times.  This pizza is austere and yet delicious.Puglia Pizza w: wine, salad

The ingredients are few: one 8″ pizza crust per person, olive oil to brush on the crust, Italian herb blend to scatter on the oil, 1/2 cup of grated scamorza [smoked mozzarella] for each pie, and 1/4 cup grated Parmesan cheese for each pie. Here is a new twist for sharing bread and wine with loved ones or friends.  Optional: 11 halved cherry/grape tomatoes per pie.  Served with a salad and a glass of wine, it is suitable to the day.  In another context, it would make a great appetizer.

Slow Days: French Herb Roast Chicken

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.

Now for the answers. Can you really eat ANYTHING you want on a Slow Day?  Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

Chicken for dinner every Sunday is the American Standard. The politician’s promise of a “Chicken in every pot!” goes back to King Henri IV of France.  He was from the Gascony region and he understood that the peasantry often lacked food. In 1598, he stated his wish that in his realm no working man would be so poor that he couldn’t have a chicken in the pot every Sunday.  Today’s meal is roasted instead of being stewed, and it is called French Herb Roast Chicken. We eat this about once a month. Lots of meat left over to use for Fast meals!

French Roast Chicken, mise

The chicken cavity is sprinkled with dried tarragon, then stuffed with carrot, celery, and onion.  The skin of the bird is showered with more tarragon and paprika.  Set the oven at 425°F.  Before roasting, the bird is draped with 4 half-slices of bacon. Roast the bird for 30 minutes, then baste with beef stock.  Return to oven at 350°F, basting occasionally for another 30 minutes or until the bird is done.  Boil and mash some potatoes and cook the vegetable of your choice.French Roast Chicken, platedGravy is made from the pan drippings with some mushrooms added for even more flavor.  I always get the wings!  The wine is a Pinot Noir.  The meal was delicious.

 

Slow Days: Crab Pasta

People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically.

Now for the answers. Can you really eat ANYTHING you want on a Slow Day?  Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum  which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

We are very fond of crab meat. Not the fancy, high-priced Dungeness or Blue crab, but our New England Coast local Rock and Jonah Crabs.  This commodity appears cooked, picked-over, and packaged in fish markets and grocery stores. A half-pound package is perfect for crab cakes or Crab Pasta. Our recipe comes from the Legal Sea Foods Cookbook, based on menus from the Boston restaurant of the same name. The ingredients seem a bit extravagant, but you are serving 2 people and you don’t eat like this every day.  In our house, pasta appears on the menu once each week.   2 oz/person.Crab Pasta recipe

You will notice that the ingredient amounts for TWO PEOPLE are written in on the left.  See also that the amount of pasta allotted per person is TWO Ounces, although the recipe specifies 4 oz/person.  Note also that we described this meal as ‘Exceptional!’

Create a mise en place with your ingredients.  Follow the above instructions. Our pasta of choice for this dish is ‘gemelli.’  Prepare the salad or vegetable of your choice. Plate and enjoy.Crab Pasta, plated

Johannes Kepler

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Although there is a space telescope named after him, most people would be hard pressed to recognize the name of Johannes Kepler.  Yet he revolutionized how we view the solar system and brought us out of the Middle Ages of astronomy once and for all.  He was the assistant to the famous Tycho Brahe [cf 13 December 2017] in Bohemia and inherited the detailed written observations of his mentor.  By applying his superior mathematical skills, Kepler developed his 3 Laws of Planetary Motion. Today’s breakfast illustrates those theories.  1]  Planets move in elliptical [egg-shaped] paths around the sun. [In his time, the 1500-year old ideas of Ptolemy said that orbits were perfect circles.]   2]  When planets reach the point of their orbit where they are farthest from the sun, they travel slower, but go faster closer to the sun.  The two figs mark places where a planet would go faster or slower in its orbit.  3]   The time it takes a planet to orbit the sun [many scientists in the 1500s held that the Earth was in the center of the Solar System] is proportional to its distance from the sun. In the photo, the ‘orbital path’ of the spinach leaves would be shorter if it were closer to the egg yolk [egg yolk = sun.]                     These ideas were huge in their day and yet they made few ripples in the scientific community, with no scandal of excommunication.  The time was almost right for recognizing that the old ideas were based on opinion and that scientists could prove, by observation and calculation, that their theories were correct.                                                                                                                             Since Kepler’s side hustle was as an astrologer [the magic side of star-gazing], dinner gives a nod to the recent Winter Solstice, a time of dread and disruption in the ancient Solar Calendar.  Kepler’s birthday is tomorrow. He was a Capricorn.

Fig & Chèvre Plate:    294 calories  8.7 g fat  5.7 g fiber  17 g protein  43 g carbs [33 g Complex]   325 mg Calcium   PB GF  Simple, elegant, and much more filling than it looks.Fig + Chevre Plate, black

½ hard-boiled egg                                                                                                                                                                    1 dried fig, mass of 0.65 oz or 16 g                                                                                                                       1 oz chèvre cheese                                                                                                                                                      ¼ oz baby spinach                                                                                                                                             blackish coffee, blackish tea, or lemon in hot water                                                                                            5-6 oz fruit smoothie or green smoothie or natural apple cider

Rehydrate the dried fig by covering with water and microwaving or heating for 1 minute. Let the fig sit in the water for another few minutes, then cut in half. Arrange the spinach leaves in an oval. Dab the leaves with crumbles of the goat cheese. Plate the egg half and the fig halves. HINT: I composed the plate the night before, covered it with a plastic bag, and kept it cool until breakfast. Instant breakfast!

Winter Solstice Pizza: 281 calories   10 g fat  2.8 g fiber  16 g protein  15.6 g carbs [7.8 g Complex]  223.4 mg Calcium PB   On the solstice, we like to prepare a pizza with elements of the season past [mushrooms represent Fall] and of the season to come [cured meats stand in for Winter]. Fabulous flavors!Winter Solstice Pizza

1 whole wheat tortilla [ex: Herdez 8” Fajita-style Tortilla], must be 170 calories or less                                                                                                                         1.5 Tbsp crushed tomatoes + pinch granulated garlic                                                                                        1 oz mozzerella cheese, grated                                                                                                                                 1 oz mushrooms, chopped                                                                                                                                                         1/3 oz prosciutto                                                                                                                                                                                                                                                          1 Tbsp onion, chopped                                                                                                                                      generous sprinkling of Italian Herbs + crushed red peppers to taste                                                                                                                                     

Heat the oven to 400 F. Spread the tortilla with the crushed tomato sauce and garlic. Chop the prosciutto roughly and combine it with the mushrooms, onion, and cheese. Distribute over the pizza shell. Sprinkle with herbs, crushed red pepper, or other seasonings to taste. Bake for 5-10 minutes. Light some candles and enjoy pizza on the longest night of the year.

Ingredients for next week:

Breakfast, single portion

Next week I will discuss options for American bacon   +  mushrooms
      New Year’s Eve entertaining Cheddar cheese   + chicken stock
choose a favorite from the Archives Yorkshire Pudding Batter [..Not by Bread…18-Feb-2018  OR Arnold Sandwich Thin [100 calories]
       for breakfast white whole wheat flour
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

Next week I will discuss options for cooked pheasant meat
           New Year’s Eve entertaining carrots  +  cabbage  + onion
 choose a favorite from the Archives pheasant or chicken gravy
         for dinner Arnold Sandwich Thin [100 calories]
Sparkling water Sparkling water

Adam & Eve

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 GlutLust who is now Following.

Tomorrow will be the Feast Day of St Adam and St Eve. Bet you didn’t know they were saints, did you? Me neither.  Medieval and Renaissance artists loved to depict the once- happy pair — after all, they were naked!! So we see them being created in sculpture by Lorenzo Maitani; succumbing to temptation in painting by Lucas Cranach  and in engraving by Albrecht Dürer; and being expelled from Eden in fresco by Masaccio;  One of my favorites*  is from bronze doors of Bishop Bernwald in Hildesheim, Germany begun in 1015. It shows God pointing accusingly to Adam, who fairly writhes in embarrassment over his nakedness. Adam points to Eve to blame her for their mistake. And Eve points to the Devil [a small dragon at her feet] to blame him, as if to say ‘the dog did it’!  A wonderful examination of human nature.      *[thanks, Pflug]                                                                                                  Going from the sublime to the ridiculous: in old diner parlance, if the waitress yelled at the cook, “Adam and Eve on a Raft” it meant an order of poached eggs on toast.  We will extend the ‘raft’ simile a bit to include the toast that is served under any food. At breakfast, the toast will hold the trendy avocado as well as the Adam/Eve egg, while at dinner it will be bread with Vietnamese toppings.

Avocado Toast:  273 calories  10.4 g fat  5 g fiber  14.4 g protein  32.5 g carbs   210 mg Calcium PB  GF – if using GF bread  Avocado Toast has been all the rage in celebrity diets, so we decided to try it. Very nice with the egg on top and a hearty whole-grain bread underneath.Avocado Toast

1 two-oz egg                                                                                                                                                                  o.8 oz avocado                                                                                                                                                                 1 slice 70-calorie whole-grain bread                                                                                                     blackish coffee or tea or lemon in hot water                                                                                                 ¼ cup unpasturized apple cider or 3 oz fruit smothie or green smoothie

Lightly toast the bread while you fry or poach the egg. Spread the avocado over the bread and top with the egg. Pour the beverages and you are all set for a healthy day.

Banh Mi: 300 calories   7 g fat   4.8 g fiber  20 g protein  36.7 g carbs   47 mg Calcium  PB   The recipe for this popular Thai/Viet street sandwich came in the mail from Eating Well’s Shape magazine. Just a few tweeks and it worked splendidly for a Fast Day. Dear Husband is fan.Bahn Mi

3 oz pork tenderloin, previously cooked or raw                                                                                                     1 tsp Asian sweet chili sauce + ½ tsp soy sauce                                                                                            1.5 oz cucumber, cut in 2-3” strips                                                                                                                     1.5 oz red sweet pepper, cut in 2-3” strips                                                                                                         2 oz carrot, shredded                                                                                                                                              2 Tbsp pickle brine [juice from a jar of pickles] + ½ tsp sesame oil + ¼ tsp ground ginger + ¼ tsp ground garlic + pinch sesame seeds                                                                                                         1-1/2 oz baguette slices, cut 1/4” thick

Slice the pork thinly and brush with Asian chili + soy sauce mixture. If meat is uncooked, briefly sauté until just pink. Combine the pickle brine with the sesame-ginger -garlic-sesame to make a dressing, and set aside in a small bowl. Slice and grate the vegetables and toss in the sesame-ginger dressing. Slice the bread and arrange it on the serving plate. Top with pork, then with vegetables. Serve remaining vegetables on the side. Done!  We ate everything with our fingers.