Rhubarb Marmalade

This turned out really well, and I'm so happy that using general jam calorie counts hasn't been wrong. There was no way to go back and estimate calories so I decided that I would just work out calories this year (and hope for the best).

2 pounds rhubarb, chopped
2 pounds sugar
2 large oranges (8oz size used)

Cut the rhubarb and layer in your pot the night before with the sugar. Peel the oranges, making sure you do not get any of the white pith. Chop the peel into small pieces. After removing the white pith of the oranges chop into small pieces. Combine peel and orange pulp with the rhubarb and sugar mixture. Bring to boil and boil rapidly until jam stage is reached. Pour into sterilized jars and seal with sterilized lids.

Yield: 5-1/2 cups

Notes: Today the boiling was 16 minutes and I got 5-1/2 cups. I've almost never had jams take exactly the same time, or make exactly the same amount, so it's just an approximation. If you haven't made jam before please read up on it first. You need to test the jam (I use a cold plate in the freezer) which can be tricky. I've been making jam at least 15 years, and my mother at least 50... and yet we're never really sure until it cools down that it's right. I added the peel the night before to the rhubarb sugar mixture, but I think this was a mistake (so I changed it in the instructions). The peel kind of disappeared into the jam. It might have been better to add the pulp then, but the peel only today.

Calories: (all) 3967 (14g protein, 2g fat, 1015g carbs, 35g fiber)

Sounds high, but works out to 45cals per Tb (FitDay counts generic jams at 56cals per Tb)

Herb Dressing I

I believe this is the one I used for the pasta salad. I make two different ones, but one uses cider vinegar and the other red wine. Of course, sometimes I'll just use what's handy (yikes). Same goes for the sugar. It's in my food logging program as sugar, but I'm pretty sure the last time I used splenda.

2 tsp dried parsley flakes
2 tsp sugar substitute (or 3 tsp sugar)
1-1/2 tsp ground mustard
1-1/2 tsp onion powder (I use onion flakes, smashed up)
1-1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder

1/4 cup cider vinegar
3/4 cup oil substitute

Combine all ingredients and mix well. Adjust tartness/sweetness if desired.

Oil Substitute - mix 1 cup of water with 1 Tbsp of cornstarch. Heat on the stove, stirring until thickened. Cool and use instead of oil in salad dressings. I tend to make 2 cups at once and put it in the fridge until needed.

Calories: (with sugar) 135cals (3g protein, 2g fat, 30g carbs, 2g fiber) ~8 cals per Tb

Calories: (with splenda) 90 cals (3g protein, 2g fat, 18g carbs, 2g fiber) ~ 6 cals per Tb

Pasta Salad

So, I've been seeing these commercials for pasta salads recently. No, I didn't go out and buy any, however, I had a first attempt at one today. To be fair it's really more of a veggie salad with a little pasta in it. It was really good though. I did learn a couple of things.

1. I like most vegetables raw, but not so fond of broccoli raw
2. Chick peas are tasty, but not sure they're worth the calories
3. I need to find a protein source I like cold (other than cheese)
4. I should label my homemade dressings (think I used the one I'd planned)
5. I really don't need a lot of pasta to enjoy it (1oz whole wheat used)

This time I used:

1 oz whole wheat penne (100)
2 oz celery (9)
2 oz carrots (24)
2 oz broccoli (16)
2.5 oz tomato (15)
1 oz green pepper (8)
1/2 oz onion (5)
1/4 can (19oz) chick peas, rinsed (184)
1 turkey bite sausage (50)
3 Tb homemade herb dressing (26)

Cook pasta al dente, and drain. While pasta is cooking chop the veggies and mix with chick peas and salad dressing. Toss pasta in and serve.

I put the individual calories in just for information. As I said, I'm not sure if I would add the chick peas (although I really do like them, so I probably will). I'll look out and enter the herb dressing recipe as well, but you could substitute any vinaigrette. The only thing about the homemade one is that it's oil free, so lower cal.

As pictured (big portion): 437cals (25g protein, 7g fat, 76g carbs, 17g fiber)
Without chick peas: 254cals (14g protein, 5g fat, 44g carbs, 8g fiber)
Without turkey sausage: 204cals (8g protein, 2g fat, 43g carbs, 8g fiber)

Spicy Sausage Sauce

So this is something I worked on yesterday (the sauce). I'm thinking it's pretty much where I want it to be. The only thing I might change next time is to boost the sausage to get a higher percentage of protein. I was making something else with wine, and thought about adding some, but I'm not sure it needs it. It divided up into 9 portions (approx 8oz by weight). They were probably also close to 1 cup in volume as well.

1 tbsp oil
16 oz mushrooms, sliced
8 oz onions, sliced
1-1/2 cups beef stock
1 tbsp chopped garlic
1 tbsp basil leaves, dried
1 tsp red pepper flakes
2 x 28 oz cans diced tomatoes
2 tbsp ketchup
1 lb hot italian turkey sausage, removed from casing

Heat oil in sauce pot and start browning the onions and mushrooms. Use the beef stock (adding slowly) when the mixture starts to stick. Once browned add in the seasonings and tomatoes. Bring to a boil and boil rapidly until sauce thickens and tomatoes break up a little. Add the rest of the stock, ketchup, and water if needed. Once mixture is at desired consistency take sausage and drop into sauce in small pieces. Continue cooking until sausage is heated through. Serve with pasta of your choice.

Makes: 9 servings

Calories: 173 (12g protein, 8g fat, 15g carbs)

Notes: The sausage was actually a 500g package (454g = 1lb) with total calories of 840 (78g protein, 54g fat, 6g carbs). You could also cook it longer and slower and not need to add the ketchup at all. I'd boiled it quite fast, so there wasn't that nice caramelized sweet taste, so I cheated and added the ketchup. From start to finish (including chopping) it was well under an hour. Usually I'll cook sauce slower (hours), but just didn't have the time. You do need to add the sausage at the end as the tomatoes will take some of the heat out of the sausage. I make up for this by adding hot pepper flakes, although now that I'm thinking about it this would be better done after the freezing point.

Oh, the picture was one serving of sauce, 1.5 oz of rotini (pasta plus), 2Tb parmesan, and 6oz of green beans roasted. Total for plate - 453 cals.