Tuesday, March 22, 2011

Changing it up

Forget this diet. I am breaking up with it. Fuggehedaboudit. It's been real, stressful annoyance. Peace out. Don't let the trashcan lid hit ya on your way down, Journal. I'm a laid back lady, this counting out 6 grapes and fearing they aren't all symmetrical and the same weight is too high maintenance for me. I'm someone who'd rather chart what I eat online, not in some ugly plastic orange binder. Sure, I lost weight, but I cheated more than once (more than ten). I always felt L-A-M-E mentioning it, and honestly, it turned me into one of those people who diet. Which I obviously am, at the moment, but honestly, can we be light about this and not obsess over the time bread can be consumed?

My company is subsidizing Weight Watchers, and some good folks I know have been successful on The Plan. Tried and true it seemed. And is! I lost 4 lbs this week, although I think my weigh in previously wasn't accurate due to water retention (you know you read this for sexy, witty lines like that one).

Anyways, BIG NEWS: beans are back! Legumes, come to Mama! I never missed something so much (aside from heavy cream and maple syrup and buttered toast). All that protein on the previous plan had to strictly come from four-legged sources. No tofu, no peanut butter, no cottage cheese, no beans. Boooooooooooooooooooooooooo! I love me some beans, and am so happy to see their return.

This recipe was inspired by a Whole Paycheck card. And the rainbow chard that was on sale.

White Beans and Rainbow Chard Ragout

2 1/2 cups chicken stock
1 large yellow onion, diced
5 cloves of garlic, minced
2/3 white wine
4 teaspoons fresh rosemary, chopped
1 tsp dried thyme
12 ounces wild mix mushrooms, finely sliced
2 teaspoons soy sauce
1 tablespoon spelt flour
1 can white beans, drained and rinsed
2 bunches rainbow chard, stems chopped finely and greens torn
Pepper to taste

Bring 1/4 cup chicken stock to simmer in a large saute pan on medium-high heat. Add onion and garlic. Cook until soft, about 6-7 minutes. Add rosemary and thyme. Stir in wine and cook for 2 minutes until slightly reduced. Add mushrooms. Reduce heat to low and cover. Cook for 5 minutes, until mushrooms are very tender. Stir in remaining broth and turn heat to medium-high. In a small bowl, whisk soy sauce and spelt flour together. Add tablespoon or so of hot stock mixture. Whisk until smooth. Add to pan. Cook for 1-2 minutes, stirring soy sauce mixture until well incorporated and broth starts to thicken. Add beans and greens, in batches. Continue to cook for 5-6 minutes. Beans should be warm through out and greens wilted. Season with pepper, and relish in the carbs, protein and vegetable-deliciousness.

I'd serve this atop some polenta or in a bowl with a crusty tear of bread to sop up the ragout goodness. Any kind of green could sub the rainbow chard: regular chard, kale, mustard greens, collards...

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