Easy Gourmet Dinners

Red Cabbage; Nutrition info done!

I'm done!

I finished adding the nutritional information to all 382 recipes on the Easy Gourmet Dinners internet cook book website!

It seemed like such a good idea last summer.

Then about 50 recipes into it I realized that I had given myself an astronomical task.

Naturally, I sat down and figured out how long it would take me to finish at the current rate.

Six months.

If I worked steadily, it would take me until February.

By this time I was too far into it to stop.

It got easier, and quicker, as I accumulated more and more information.

But still.

I hate having unfinished tasks.

So, for the last 4 weeks I have glued myself to my computer and, now, I'm finally done.

Tomorrow - back to life!

Think I'll make Cranberry Bread.....

In case you're curious as to what made it so time-consuming.... On the USDA Nutrition Data Base, there were around 75 line items for pork chops alone.....  Trying to figure out which was the correct one to use was the challenge.

At least the vegetables were easy..... Usually.

This is a wonderful, colorful side dish for fall and winter. Red cabbage is the perfect, and traditional accompaniment to game, roast goose and duck. I also think it goes beautifully with pork.
And it freezes well; just thaw and reheat!

Red Cabbage, Serves 6

1 medium - large head, red cabbage           1100gr, 38.8oz
1 apple, Golden Delicious or Granny Smith           240gr, 8.5oz
3 - 4 slices bacon           100gr, 3.5oz, uncooked weight
1 large onion           175gr, 6.2oz
1/2 cup red wine           120gr, 4.2oz
1/2 cup red wine vinegar - or cider           120gr, 4.2oz
1/2 cup beef stock          112.5gr, 4oz
1/2 cup apple juice           124gr, 4.4oz
2 tbs brown sugar           18gr, .63oz

Slice the bacon into thin strips. Sauté bacon over medium-high heat in a large saucepan, Dutch oven or soup pot, big enough to easily hold the all of the cabbage. Chop the onion and add to the bacon. Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it. When bacon is brown and onion tender add everything but the apple. Stir well.
Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes.
Peel and chop the apple and add to the cabbage. Simmer another 15 - 20 minutes or until cabbage is very tender. It can be kept, covered, over low heat until needed, up to an hour longer.

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Entire Recipe / per serving
Calories:    1253 / 209
Total Carbohydrates:    167 / 28
   Dietary Fiber:    32 / 5
Total Fat:    48 / 8
Saturated Fat:    15 / 2.5
Cholesterol:    68 / 11
Protein:    37 / 6
Calcium:   603 / 100
Sodium:    1520 / 253

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Pork Chops Diablo

One would think that doing a nutritional analysis would be straightforward.

Tedious, time-consuming, picky but straightforward.

One would be wrong.

In getting the information on pork chops from the USDA data base there were over 50 line items.

All for pork chops.

There were center-cut, loin, top loin and sirloin.

Each of these were bone-in or boneless, with varying bits of trimmed or untrimmed fat.

Some were enhanced

Some were cooked in a variety of ways; some raw.

If the data for a raw, trimmed, center-cut, 4oz, boneless pork chop was close to the results for a raw, trimmed, sirloin, 40z, boneless pork chop it would be fine.

The calories varied by over 75 grams.

Which is why I'm being even more specific on my analysis.

And why I wonder why other recipes aren't more specific.

Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors. These zesty pork chops are a perfect example. The ones I get are quite thin. You may need to increase the cooking time if you are using very thick ones.

Pork Chops Diablo

2 - 4 pork chops, depending on size         350gr, 12.5oz total weight  boneless top loin chops
1 large onion          175gr, 6.2oz
2 tbs chili powder          15gr, .53oz
1/4 cup flour           40gr, 1.4oz
4 tsp olive oil           18gr, .64oz
1 cup tomato sauce,           225gr, 8oz
1/2 cup beef stock (broth)           112.5gr, 4oz
1 tbs Worcestershire sauce          17gr, .6oz
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water          8gr, .28oz

Peel and slice onion. Combine flour and 1 tbs chili powder in plastic food bag. Add pork chops and toss to coat. In nonstick skillet large enough to hold the chops heat 2 tsp oil over medium-high heat. Add chops and sauté about 3 minutes per side, until lightly browned. Remove and set aside. Add remaining 2 tsp oil and the remaining 1 tbs chili powder. Sauté for 1 minute, then add sliced onions. Sauté about 5 minutes until onion starts to brown. Add tomato sauce, broth, Worcestershire, mustard and bring to a boil. Add cornstarch mixture and cook, stirring constantly until thickened. Reduce heat to low and return chops to pan. Cover, and simmer chops until done, about 10 minutes, turning once. Serve chops with sauce and onions.

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Entire Recipe / per serving
Calories:    1034 / 517
Total Carbohydrates:    68 / 34
   Dietary Fiber:    13 / 6.5
Total Fat:    46 / 23
   Saturated Fat:    11 / 5.5
Cholesterol:    234 / 117
Protein:    87 / 43.5
Calcium:   177 / 88.5
Sodium:    2281 / 1140

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
I assume half, 2 tbs, of the flour will be eaten.
Half the sodium comes from canned tomato sauce. 

Chicken Breasts Savoyard; How many Brussels Sprouts in a cup?

Have you ever wondered how many carrots are in a cup?

Or how many Brussels sprouts?

Or potatoes?

Are the potatoes in the cup sliced, diced, cubed or shredded?

If they're shredded, are they packed or loose?

What?

You've never spent any time pondering these questions?

Well, I have. (Obviously)

As I add nutrition information to the recipes on my internet cook book, Easy Gourmet Dinners,  as well as for this blog, I spend a lot of time analyzing weights and measures.

A lot of the information I get from my own scale, but, sometimes, I have to go online for it.  Many, actually, most, of the sites I visit  (not the USDA site) give the information in measures or units, not weight. 

I can get the info on '1/2 cup' of tomato paste, or '1 small can', but I can't find the weight of either.

1/2 cup of Brussels Sprouts has 50 calories.... But, how many are in the half cup?  4 big ones?  12 small ones?  How much do they weigh?

Or, as in the case of the following recipe:  I could find the information on '1 artichoke bottom' but no indication of size.  A small, French artichoke?  A big globe artichoke?

It took me awhile, but I finally found it by weight (artichokes are easy, as are artichoke hearts.... bottoms are harder)

It started me thinking... If someone is seriously trying to monitor their calories or carbs or fat, and they don't buy ready-made packaged food with all of it's inherent additives....  It can be a bit of a slog.

I'm trying to help... but it's a slow process.

Looking for an elegant party dish? 

This is for two (private party) but it expands easily.

Boneless chicken and artichoke bottoms, baked in a white wine sauce. It can be prepared ahead and baked at the last minutes. Very little work for gourmet main course. Serve with some fluffy Basmati. 

Chicken Breasts Savoyard

2 chicken breasts - boneless, skinless           350gr, 12.4oz
1 medium onion           110gr, 3.9oz
1 tsp dried tarragon
1 tsp dried thyme
2 tsp olive oil           9gr, .32oz
3/4 cup dry white wine           180gr, 6.4oz
1/2 cup chicken broth           112gr, 4oz
1/2 cup (4oz, 125ml) Greek or plain yogurt, or sour cream           125gr, 4.4oz plain yogurt
1 tbs Dijon-style mustard           15gr, .53oz
1/2 cup (2oz, 60gr) Parmesan cheese           50gr, 1.7oz
2 tbs cornstarch dissolved in 3 tbs water           16gr, .56oz
6 medium - large artichoke bottoms           400gr, 14oz

Cut onion in half and slice thinly. Cut the chicken breasts in half, the short way. In nonstick skillet heat oil over medium-high heat. Add onion and sauté until tender. Add tarragon, thyme and chicken breasts and sauté until chicken starts to brown. Add the white wine, cover and reduce heat to low. Simmer for 10 minutes. Open and drain artichoke bottoms.
In a small baking dish (just large enough to hold everything and, if possible, nice enough to go directly to the table) arrange artichoke bottoms in a single layer. Remove chicken breasts and arrange around artichokes. Increase heat under skillet to medium-high, add the chicken broth and mustard to the wine. When simmering hard stir in cornstarch mixture and cook until thickened. Remove from heat; add yogurt and Parmesan. Pour sauce over chicken and artichokes and bake in 400F (200C) for 15 minutes.
Remove and serve.

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Entire Recipe / per serving
Calories:    1177 / 588.5
Total Carbohydrates:    67 / 33.5
   Dietary Fiber:    9 / 4.5
Total Fat:    37.5 / 18.75
   Saturated Fat:    15 / 7.5
Cholesterol:    286 / 143
Protein:    110 / 55
Calcium:   782 / 391
Sodium:    1696 / 848

Glycemic Index:  low / zero

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Steak Caesar Pasta Salad; all natural foods

I'm learning a lot about my own cooking as I add the nutrition information to my recipes.

The biggest thing I'm learning is how quickly a glug of olive oil can increase the calories.

That doesn't mean I'm going to stop using it.

And it doesn't mean I'm going to change the way I cook. 

I might start using two tsp of olive oil where, in the past, I used three.

I might start using two ounces of cheese instead of three.

I might start using ten ounces of ground beef instead of twelve.

But what I won't start using are modified, unnatural foods made with additives so they appear like their natural originals.

So....

No low fat cheese, no egg beaters, no pasta made with something indigestible to reduce carbs or calories or whatever, no fake cream, no reduced fat, reduced sugar or reduce sodium.

I'm not saying there is anything wrong with any of these foods.  Just that I don't use them; partly because those sorts of foods are not readily available here but mainly because I prefer all natural. 

If I need to reduce my calorie intake I'll either tweak the recipe or (novel idea) eat less.

Feel free to substitute as you will.....

All that being said, this is much lower in calories than many Caesar Salads you'll find in restaurants...

Even with the avocado....

Caesar Pasta Salad with Flank Steak

With the chili powder, Worcestershire and garlic, this has a surprising kick to it... not hot, just assertive. The creamy Greek yogurt is the perfect foil.

1 flank steak,            300gr, 10.5oz
1 tbs chili powder            7.5gr, .26oz
2 tbs Worcestershire sauce            34gr, 1.2oz
1/2 tsp garlic powder           1.4gr, .05oz
4oz (125gr) mushrooms           125gr, 4.5oz
2 tsp oil           9gr, .3oz
1 tbs Worcestershire           17gr, .6oz
1 cup of bite-size pasta - fusilli, shells, penne           90gr, 3.2oz
1 small avocado          170gr, 6oz
1/2 cup (1.5oz, 45gr) cherry tomatoes, for garnish           90gr, 3.2oz
Caesar dressing

Cook pasta according to package instructions. When done, drain, put into a large serving bowl.
Mix chili powder, Worcestershire and garlic. Slice flank steak into strips and toss with chili powder mixture. Set aside while you cook mushrooms.
Clean mushrooms and thickly slice. Heat 2 tsp oil and 1 tbs Worcestershire in large nonstick skillet over medium heat. Add mushrooms and stir to coat. Fry until soft and starting to brown, 5 - 7 minutes. Remove and set aside.
Make dressing.
Cook steak on barbecue grill or quickly stir-fry in large nonstick skillet in 1 tbs oil over medium-high heat. Either way it will only take, 2 - 3 minutes.
To assemble: Cut and slice avocado. Cut cherry tomatoes in half. Add half the steak to the pasta. Add 2/3 dressing to pasta and toss to mix. (A tongs works great for this!) After mixing taste and add rest of dressing if you like. Put pasta in a large bowl. Spread the remaining steak in a circle on top. Add the mushrooms in the center. Arrange avocado slices around the edge. Add tomatoes and serve.

Caesar Dressing

2 cloves garlic           6gr, .2oz
1 tbs Dijon-style mustard           15gr, .5oz
1 tbs lemon juice           15gr, .5oz
1 tbs tarragon white wine vinegar           15gr, .5oz
2 tsp Worcestershire Sauce           11gr, .4oz
2 anchovy filets, mashed or 1 tsp anchovy paste (optional)           8gr, .3oz
1/2 cup  Greek or plain yogurt           125gr, 4.4oz
2 tbs olive oil, the good stuff           27gr, 1oz
1 tbs snipped fresh chives
3 tbs Parmesan           15gr, .5oz

Mince garlic and put in small bowl. Add mustard, lemon, Worcestershire, vinegar and yogurt (and anchovies, if using) and mix well with wire whisk. Slowly drizzle in olive oil whisking constantly. Whisk in Parmesan and chives.

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Nutrition Information:    Caesar Dressing / per serving - serves 2

Calories:   433 / 216.5
Total Carbohydrates:   13 / 6.5
       Dietary Fiber:  .9 / .45
Total Fat:  37 / 18.5
     Saturated Fat:  9.5 / 4.75
Cholesterol:  35 / 17.5
Protein:  14 / 7
Calcium:   375 / 187.5
Sodium:   869 / 434.5

Nutrition Information:    Entire Recipe / per serving - serves 2

Calories:   1779 / 889.5
Total Carbohydrates:   111 / 55.5
       Dietary Fiber:  23 / 11.5
Total Fat:  109 / 54.5
     Saturated Fat:  28 / 14
Cholesterol:  158 / 79
Protein:  96 / 48
Calcium:   594 / 297
Sodium:   1554 / 777

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Creamy Tuna Salad; the Facts about my Nutrition Facts

Time to give a bit about my Nutrition Facts.

First, I get my information from a few different sources:

My own, digital kitchen scale that does nutrition analysis for 999 different foods

The USDA Standard Nutrient Database for Standard Reference

The packages of stuff I buy - like the Greek yogurt, pasta, etc.

I measure my ingredients and use those numbers for my calculations.  So, unless you measure and follow the recipe exactly, the nutrition facts are a close estimate.  Your tomato may be larger than mine, you may want to use more or less tuna...or chicken.

Some things are just a little strange - like the nutrition facts for an egg include the shell weight: an 85gr egg is in the shell, not out of the shell (the shell is assumed to be 12% by weight)

My recipes are for 2 servings unless otherwise indicated.  And they are 2 servings for healthy, active people.  If you are very active, it may not be enough; if you are not very active you may have leftovers for lunch.

Our average daily calorie intake is as follows

V:    Breakfast -  800 calories;   125 carbs
       Lunch -       600 calories;    75 carbs
       Snack -       200 calories;    18 carbs
       Dinner -      700 calories;    50 carbs

total:              2300 calories;   268 carbs    

me: Breakfast -  400 calories;    50 carbs
       Lunch -       400 calories;    25 carbs
       Snacks -     300 calories;    25 carbs
       Dinner -      700 calories;    50 carbs

total:               1800 calories;  150 carbs

 The dinner calories include wine.

Note:  V is going to be lowering his carbs at breakfast and adding some protein.
          I have an addiction to Jolly Ranchers - thus more 'snacks'.  Fortunately, V can't stand them so is not tempted.

Another note:  In the past we have deviated lots: stops at the bakery, ice cream treats, etc.  We are now much more in control....

Finally:  I try to be accurate.  Alas, I am human.... If you have any questions, disagree with my numbers or find any errors, please let me know.

About the recipes:  I try to pack in the maximum good stuff without loosing the flavor/texture.  Thus yogurt-based rather than mayo-based dressings....

What's summer with out Tuna Salad? 

Tuna Pasta Salad

255gr (9oz) tuna, packed in water, drained
2 hard cooked eggs, chopped  (130gr, 4.6oz)
100gr (3.5oz)  wholewheat pasta (a generous 1 cup)
2 tbs snipped chives
45gr (1.6oz)  firm goat cheese, crumbled (about 1/3 cup)
1 large, ripe tomato, cut into chunks (250gr, 8.8oz)
Mustard Yogurt Dressing

Cook pasta according to package directions.

Mix all ingredients for salad (except dressing) in a large bowl.  When the pasta is done, drain, rinse lightly in cool water.  Add to bowl.  Add as much of the dressing as suits your taste; Stir and eat. The Nutrition Facts include all of the dressing.

Mustard Yogurt Dressing

1/2 cup Greek Yogurt
2 tbs whole grain mustard
1 tbs white balsamic vinegar
1 tbs good olive oil
1 tbs snipped chives
1 tbs snipped basil

Whisk all ingredients together.  It will be quite thick.  

This makes about 3/4 cup dressing and keeps 4 - 5 days.  I use it on pasta, rice, barley salads as well as lettuce and spinach... And as a dip for veggies.

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Nutrition information for: entire recipe / per serving, (2 servings)
Calories:  1287/ 643.5
Carbohydrates:  86.8 / 43.4
     Fiber:  10.2 / 5.1
Fat:  52.6 / 26.3
     Saturated:   21 / 10.5
Cholesterol:   731 / 365.5
Calcium:   703 / 365.5
Protein:  116 / 58
Sodium:  1616 / 808

Glycemic Index: medium - low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Sausage and Potato Salad; I now know I don't know

I thought I was fairly knowledgeable about nutrition and the nutritional values of food.

I was wrong.

Since I've started doing the 'Nutrition Facts' for my recipes I realized how much I don't know.

I know that there are lots of carbohydrates in pasta, rice and potatoes.

I didn't know that there are lots in onions and shallots.

I didn't know that there are quite a few in chili powder.... And even some in chicken stock.

I have always looked at the main ingredients in a recipe and gauged the calorie content based on that.

To be honest, I never tracked carbs.

I haven't done too badly over the years regarding the calories.  I'm learning that I was a bit off on just about everything, but not so badly that either of us had to worry about weight gain.

Well, except at Christmas... When I go into a baking frenzy, which was fine when there were kids and and office to eat it all; not so good when it's just us two.

With V's diabetes I won't be baking the usual twenty dozen Christmas cookies this year.  Actually, I won't be baking any.... But, in exchange, I will be eating more Foie Gras!

V has no pancreas, thus produces absolutely no insulin (many, if not most, diabetics will produce some insulin).

Insulin is necessary to break down the carbs.

The carbs are necessary to live (it's all your brain uses for nourishment, for example).

With too much insulin and too few carbs you can die.

With too many carbs and too little insulin you can die.

Any combination of carbs and insulin, other than the correct one, can cause all sorts of problems (short of the ultimate: death), such as organ damage, blindness, amputations....

You can see it's rather important to get it right.

Now, not only do I have to be accurate on the carbs, I have to figure out the Glycemic Index of the finished dish - not difficult, mind you, just something else to do.

I could only wish there was a little longer learning curve.

But.... We play the hand we're dealt, don't we?

Sausage and Potato Salad

2 medium potatoes, 300gr
300gr sausages
1/2 red bell pepper, 82gr
1 medium onion, 110gr
100gr soft goat cheese, Chavre, Chevroux
1 tbs white Balsamic vinegar
3 tsp olive oil
2 tbs snipped basil leaves

Cut potatoes into bite size pieces and coat with half of the olive oil. Either cook in a pan on the barbecue if you are using one or put on a baking sheet in a 400F oven for 25 minutes. Cook sausages - either on the barbecue grill or in a frying pan on the cook top.

Slice onions and peppers into thick strips.  Heat remaining half of olive oil in a nonstick skillet.  Add pepper and opinion and saute until just tender, about 5 minutes.

When sausages are done cut into bite size pieces.  Put sausages, potatoes, peppers and onions into a bowl. Add the chevre  with a spoon, in small chunks and stir to combine.  The heat from the vegetables and sausage will melt the goat cheese.  Add the vinegar, basil, stir to combine and serve.

My 'guess' on this recipe was about 450 calories with 30 carbs per serving.

Actual was 512 calories with 38.5 carbs per serving - the difference coming from the pepper and onion.

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Nutrition information for: entire recipe / per serving
Calories:  1024/ 512
Carbohydrates:  77 / 38.5
     Fiber:  10.2 / 5.1
Fat:  50 / 25
     Saturated:   11.7 / 5.85
Cholesterol:   150 / 75
Calcium:   143 / 71.5
Protein:  67.5 / 33.75
Sodium:  2096 / 1048

Glycemic Index: Low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Note: this recipe really depends on the sausage.  I used small, pork, chicken and olive.  For traditional Italian Sausage made with just pork the nutrition is as follows:

Nutrition information for: entire recipe / per serving
Calories:  1617/ 808
Carbohydrates:  72 / 36
     Fiber:  10.2 / 5.1
Fat:  118 / 59
     Saturated:   35.8 / 17.9
Cholesterol:   288 / 144
Calcium:   122 / 61
Protein:  62 / 31
Sodium:  2583 / 1291.5

Egg Noodles Caprese; Low carb noodles; Nutrition info

We all know what the road to Hell is paved with, now, don't we?

I have the best of intentions.

I'm going to add nutrition information to my recipes.

I've been gathering the data in my usual way: cryptic notes on scraps of paper.

Yesterday I sat down to quickly dash out this post - easy recipe, not many ingredients....

Should be a snap.

Six hours later I'm finally getting it done. (I spent 7 hours on the lawn mower, trimmed some trees and a few other things in between)

So, 600 recipes, 6 hours each... I should have all my recipes on both sites and blogs finished by 2020.

Stay tuned!

Perhaps I'll get a system going that speeds it up slightly....

In the meantime, let me know what you think.

Egg Noodles Caprese

Noodles
3 large eggs, 65 grams each
2 1/4 tsp flour
4 1/2 tsp milk
2 tsp oil 

4.4oz, 125 grams fresh mozzarella
3.2oz, 90 grams cherry tomatoes,  about 1/2 cup
handful fresh basil leaves
1 tbs Balsamic vinegar
1 tbs good olive oil

Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4" (.6cm) strips. Egg linguini!
Slice cherry tomatoes in half.  Cut mozzarella into chunks. Combine tomatoes, mozzarella and basil in a large bowl.  Drizzle with oil and vinegar and stir gently to combine.  Add noodles, stir.  Divide, arrange on two plates and serve.

Serve with a green salad for a light lunch.  For a first course, reduce the 'noodles' by 1/3.

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Nutrition information for: egg noodles
Calories:   427
Carbohydrates:   7.9
     Fiber:  .015
Fat:  33.26
     Saturated:  8.06
Cholesterol:  706
Calcium:  122
Protein:  23
Sodium:  327

Nutrition information for: entire recipe / per serving
Calories:  952 / 476
Carbohydrates:  17 / 8.5
     Fiber:  2 / 1
Fat:  74 / 37
     Saturated:   32 / 16
Cholesterol:   795 / 397.5
Calcium:   631 / 315.5
Protein:  27.5 / 13.75
Sodium:  1120 / 560

Glycemic Index: Low

I try to be accurate, but I do not guarentee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

So - is the format easy to read?  Is all the info you want included?  Any suggestions?

Note: The equivalent in fresh, regular pasta, cooked is about 330 calories with 59gr of carbohydrates

Pasta Primavera with Tuna; irrational numbers

 I have a mission.

I want to know all there is to know about properly feeding a diabetic.

And I want to know it NOW!

I'm a bit of a Type A personality... you know, anal, perfectionist, don't suffer fools gladly, type.

I'm working on this trait, and, in all honesty, I'm pretty good when it comes to humans, dogs, and most other living things.

I get excessively irritated when numbers don't toe the line.

Of all the things in this universe, numbers should behave with a certain amount of, well, consistency.

The amounts of carbohydrates given to me by V's dietitian are for cooked food.

I want to know what the amount of raw food is that equals the cooked food.

One (being me) would think that if one added 135gr of water to 60gr of raw rice one would get 195gr cooked rice.

One would be wrong. 

135gr of water plus 60gr raw rice equals 125gr of cooked rice.

I did it twice.

Yes, I'm going to do it a third time. 

I don't think it will change the outcome.

Then I made quinoa.

95gr of quinoa plus 245gr of water.... Any guesses?

HAH!  Wrong!

95gr of quinoa plus 245gr of water yields 295gr of cooked quinoa.

See what I mean?  The numbers are just not behaving rationally.

And, yes, I know, the water is measured in volume and is actually 245ml... 

But, it's also 245gr.

The end result is I'm going to have to measure and record and make my own chart.

I was hoping to just apply a formula to a spreadsheet, hit the calculate button and have all raw food in the universe converted to cooked with perfect measurements.

Life is never that easy, is it?

I'll get it done.

When I do, I'll share.

Pasta Primavera with Tuna
     I've made this Primavera a bit more 'spring-like' and added some tuna to make it a full main course, rather than just a hearty side dish and finished it with a light egg/Parmesan sauce.

1 1/4 cup bite size pasta, penne, rigatoni
6oz (200gr) asparagus
4oz (1258gr) mangetout, snow peas
1/2 red bell pepper
2/3 cup (3oz, 90gr) cherry or grape tomatoes
9oz (270gr) tuna, canned
2 tbs olive oil
1 egg
1/2 cup (2oz, 60gr) Parmesan plus
1/4 cup (1oz, 30gr) for sprinkling
2 tbs snipped fresh chives

Cook pasta according to package directions. Drain.
Grate Parmesan. Open and drain tuna.
Snip herbs. Trim snow peas and cut into half or thirds, diagonally. Cut red pepper into matchsticks. Cut tomatoes in half. Snap off asparagus ends. Peel if using white. Cut asparagus into 1 1/2" (4cm) lengths.
Bring a medium saucepan half full of water to a boil over medium high heat. Add asparagus and boil for 2 minutes (3 for white). Remove, drain, rinse thoroughly with cold water and drain again.
Heat oil in a nonstick skillet over medium heat. Add red pepper and sauté 2 minutes. Add asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned. Add tuna, breaking it into large chunks.
In medium bowl whisk egg well. Add Parmesan and whisk. When pasta is done, drain, reserving 1/2 or all of the cooking water. (We only want 1 tbs, but we want it boiling hot.) Immediately put pasta into skillet with vegetables and toss well. Slowly pour 1 tbs of hot pasta water into egg mixture, whisking. Pour egg mixture over pasta, tossing well. (Use tongs). Toss in skillet 1 minute, to heat through, then quickly put into a serving dish. Add tomatoes, herbs, combine and serve, remaining Parmesan on the side.

For all of you math aficionados out there... I have a 'proof' that 3 = 4.  I'll be happy to email it...