Friday, February 11, 2011

WW week 2

Since switching from online to monthly pass with weight watchers, i had to restart my loss chart. That sucks, because it would say i've lost over 10lbs. But hey! i've decided to do "fat fridays' where i blog this weeks weigh-in results. Granted im into week three but its never too late to start!

Week 1- 2.6 lbs
Week 2- 1.0 lbs
Total loss- 3.6 lbs

I was off to a great new-start and have been really good about eating all my fruits and veggies. I havent worked out much but I do alot of baby wrangling ;) I need to work on my water, whivh is showing some progress. I managed to cut my coffee down from 2-3 a day to just 1 or sometimes 0 a day. I'm also obsessed with rice crackers, hummus and kraft Asian Sesame Dressing as a veggie dip.

Keeping it short tonight- straight into recipe talk.

I've been watching Kitchen Boss everyday since it premiered. Is Buddy Valastro chef like? no. Is he enjoyable to watch? yes. Does he make lots of familiar and comforting Italian family recipes? Very yes. However, he uses an unappologetic amount of oil and frying is a big theme. But there are still loads of simple, hearty and moderatly healthy dishes.

Recently he made Pasta lenticchie. It looked great and it made me crave it as my mom and nonna make it too. It was also pleasingly low on the pointsplus totem pole. Pasta Lenticchi is a Lentil and pasta soup.



2 slices extra-thick cut bacon, cut into dice (I left this out as i didn't have any)
1 small onion, chopped fine
1 stalk celery, chopped fine
1 carrot, peeled and chopped fine
2 plump cloves garlic, peeled and minced
1 cup brown lentils
1 14.5 ounce can plum tomatoes with their juice, cut or torn into pieces
5 cups water
Chunk of parmesan rind (optional)
1 cup cooked al dente, drained and rinsed ditalini or other small pasta shape
2 Tablespoons extra virgin olive oil
For serving:
Best-quality fruity olive oil
Grated parmesan
Coarse grindings black pepper


Heat a large soup pot over medium heat. Add the bacon pieces and stir to coat in the oil. Allow to cook until softened, translucent and some fat is rendered.

Add the onions, celery and carrots, stir to coat. Sprinkle with a pinch of salt and sauté until softened. Add the garlic and sauté until fragrant. Tip in the lentils and stir to coat.

Add the tomatoes, their juices, the water, a pinch of salt and optional parmesan rind. Bring soup up to a boil and reduce to a simmer.

Simmer, stirring occasionally, until the lentils are just about fully tender, 20-30 minutes. Add the ditalini and cook an additional ten minutes until the pasta is cooked to taste. Correct seasoning with salt.

Serve in bowls with a drizzle of good olive oil, grated parmesan and black pepper.

*On the show he cooked his pasta separately and then just poured them in after draining- thats the way i did it although it was the first time i did it this way. My whole life it has been done the way the instructions say- cook the pasta right in the soup!

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