So I picked myself up by my boot straps and went to my first WW meeting in three weeks. My last weigh in was February 12. I kinda flew by the seat of my pants while Tony was in the hospital, I didn’t exercise at all and there was definitely some emotional eating going on. I was prepared to have gained back the 5.6 that I had already lost!
Imagine my surprise when I saw this:
I thought I was going to have to hand back my 5 pound sticker I have already earned – just made it!
So its cold again in Chicagoland, there was enough of a dusting of snow that I had to scrape my car. I am really, really over this winter. When I got home I decided I was going to make two things: New York Style bagels and Broccoli Cheddar Soup.
NY Style Bagels
- recipe makes 13 bagels – each bagel: 171 calories, 1.2 fat, 31.9 carbs, 1.3 fiber and 7.7 protein = 4 PointsPlus
- 1 package yeaste
- 1 1/2 tablespoons sugar
- 1.25 cups warm water
- 16 ounces flour
- 1.8 ounces vital wheat gluten (3 1/2 tablespoons)
- 1 1/2 teaspoons salt
- 2 tablespoons baking powder for water bath
In a 1 cup measuring cup, put 1/2 water and pour in the yeast and sugar. Don’t stir, but let sit five minutes, then stir well.
In a large bowl mix the flour, wheat gluten and salt. Make a well and add the water yeast mixture. Add the remaining 3/4 cup warm water and mix until the flour is combined.
Put on your counter and add water/flour as necessary in order to keep kneading the dough for 10 minutes so it doesn’t stick to the counter – I maybe added a couple tablespoons of flour and occasionally ran my hands under the water to continue to knead.
Put 1/2 teaspoon oil in bowl – add the dough and make sure all the dough has been covered with the oil and let rise for 1 hour. Now after an hour, my dough hardly rose at all. The recipes I adapted this from said to punch down the dough and let rest – um, there was nothing to punch down!
I didn’t worry though. I weighed the whole dough and it was 26 ounces, so I decided to make 2 ounce bagels – or a bakers dozen.
Divide the dough and put your finger in the middle to make the whole. Preheat your oven to 425. Bring a pot of water to boil, adding about 1 teaspoon of salt and 2 tablespoons baking soda to the water. Once it comes to a boil, boil on each side for 1 minute. Place on a cookie sheet that’s been sprayed with Pam. I made 5 bagels with sesame seeds, and 6 bagels with cheddar cheese – the point value is 4 points for either one.
Bake for 20 minutes. Let cool slightly. Store in a ziploc bag up to 3 days, or freeze individually up to a month.
And these will be perfect for Sunday paper reading:
It was this purchase that dictated one of my soups this week:
I used some of the broccoli for my stir fry the other day. The rest needed to be used up TODAY. That’s one thing I’ve learned about the $1 rack – you really need to use it either the day you buy it or the day after.
Broccoli Cheddar Soup
- makes 12 cups (I like a big serving!) 6 servings of 2 cups each: 199 calories, 7.4 fat, 22.2 carbs, .3.4 fiber and 10 protein = 5 PointsPlus
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 5 cups broccoli, rough cut
- 1 large potato, peeled and rough cut
- 2 large carrots, peeled and rough cut
- enough water to cover the vegetables
- 3 chicken bouillon cubes
- 3/4 cup skim milk
- 1/4 cup flour
- 4 ounces cheddar cheese
- sea salt and ground pepper to taste
Heat a dutch oven over medium heat. Add oil and garlic, and cook for about a minute, making sure not to burn the garlic. Add the chopped veggies, and water to cover. Reduce heat to simmer for 45 minutes, or until the vegetables are tender. Using a stick blender, puree the soup.
Combine the milk and flour to make a paste. Add to the soup and cook for an additional 10 minutes. Remove from heat, add cheddar cheese and stir until melted. Season with salt and pepper. I made this mild in the hopes that Tony might eat some, but had it just been for me, I would have added 1 teaspoon of crushed red pepper flakes. 😀
The perfect lunch on a cold, overcast chilly Chicago day. 😀 I hope its warmer where you are!