Tippin' the Scales


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Going Dutch #8 – Cauliflower

going-dutch Cauliflower Soup

Makes 6 servings

Prep: 20 minutes
Cook: 40 minutes

Shopping List:

  • 30 gr or 2 tablespoons butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 2 carrots, chopped
  • 825 ml or 2 (14.5 ounce) cans chicken broth
  • 1 head cauliflower, chopped
  • 235 ml or 1 cup milk
  • 6 gr or 1 teaspoon salt
  • 1 gr or ½ teaspoon ground black pepper
  • ½ gr or ⅛ teaspoon ground nutmeg
  • 15 ml or 1 tablespoon dry sherry
  • 4 gr or 1 tablespoon chopped fresh parsley

bloemkool-largeTO MAKE:

  1. In a large pot over medium heat, melt butter.
  2. Stir in onion and garlic and cook until onion is translucent, about 5 minutes.
  3. Stir in potatoes and carrots and cook 5 minutes more.
  4. Pour in chicken broth and bring to a boil.
  5. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
  6. Remove from heat.
  7. Puree in batches in a blender or food processor, or in the pot using an immersion blender.
  8. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry.
  9. Heat through.
  10. Serve garnished with parsley.

Note 1: You can cut back a bit on the cauliflower and add some broccoli.

Note 2: Also you don’t have to puree the entire soup, leave a couple of cups of the veggies whole.

Note 3: Add some grated Gouda cheese or other slightly spicy cheese when the soup is almost done and just let it melt in.

ENJOY !

Amount Per Serving Main recipe.
Calories: 194
Total Fat: 5.2g
Cholesterol: 13mg
Sodium: 476mg
Total Carbohydrates: 33g
Dietary Fiber: 4.8g
Protein: 5.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141030-Dutch-Cauliflower-Soup


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Going Dutch #7 – Chowder

going-dutchFish Chowder

Makes 8 servings

Prep: 30 minutes
Cook: 30 minutes

Shopping List:

  • 30 gr or 2 tablespoons butter
  • 320 gr or 2 cups chopped onion
  • 1 stalk celery, chopped
  • 950 ml or 4 cups chicken stock
  • 620 gr or 4 cups diced potatoes
  • 900 gr or 2 pounds cod, diced into 1¼ cm or ½ inch cubes
  • ½ gr or ⅛ teaspoon Old Bay seasoning, or to taste
  • salt to taste
  • freshly ground black pepper to taste
  • 240 gr or 1 cup clam juice
  • 60 gr or ½ cup all-purpose flour
  • 700 ml or 2 (12 fluid ounce) cans evaporated milk

old-bay-seasoningTO MAKE:

  1. In a large stockpot, melt 2 tablespoons butter over medium heat.
  2. Sautée onions and celery in butter until tender.
  3. Add chicken stock and potatoes; simmer for 10 minutes.
  4. Add fish, and simmer another 10 minutes.
  5. Season to taste with Old Bay seasoning, salt and pepper.
  6. Mix together clam juice and flour until smooth and stir into soup.
  7. Remove from heat, and stir in evaporated milk.
  8. Serve.

Note 1: In the Netherlands we use a different type of fish seasoning, Old Bay is hardly available. But you can make your own by grinding celery seed, black pepper, bay leaf, cardamom, mustard seed, cloves, paprika, and mace to a fine mix.

Note 2: Use catfish, but any white fish would work well, even a mixture of fish.

Note 3: When you want to add shrimp do it in the last minutes otherwise they’ll turn out rubbery.

Note 4: Add some crumbled bacon into the soup, instead of using it as a topping, but top it with parsley.

ENJOY !

Amount Per Serving
Calories: 356
Total Fat: 11.3g
Cholesterol: 77mg
Sodium: 618mg
Total Carbohydrates: 33.7g
Dietary Fiber: 2.8g
Protein: 29.8g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20141023-Dutch-Fish-Chowder


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End of…

234I took a big hurdle, for myself, last Monday evening. I quit my job as webmaster and media person for the Guild, starting from January 1.

The total disinterest from the Guild members for the work done at and for the site made the decision in the end easier. A twelve-year era comes to an end. Okay I, and a team, had great plans for an International convention in 2018 here in Amsterdam. It was harder for me to tell the team then it was to tell the Board.

In my letter to the board I reminded them that I won’t be available for extra time so they can find someone who takes over my responsibilities. I was between 2004 and october 2008 also their administrative secretary. I resigned for that job on June 1, 2007 effective January 1st, at the end of september 2008 a replacement was finally found, she got 3.5 times more salary and they paid her income taxes.

In a way I’m looking forward to some time off, time to paint a canvas or two, three… read all those books I’ve got stored on my Kindle… those kind of things.

The Board wanted to know if I would be present at their next convention day on November 22, and my answer was NO! I’ll drop off the charters and certificates they need a few weeks in advance. That’s it!

And now they have a problem… my colleague shocked me and the board when she told mid April she would be leaving within a year’s time. Ever since April this year she hasn’t really worked on the website. Or maybe it feels like that to me.

That’s life!

 


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Going Dutch #6 – Meatloaf

going-dutchBrown Sugar Meatloaf

Makes 8 servings

Prep: 20 minutes
Cook: 60 minutes

Shopping List:

  • 110 gr or ½ cup packed brown sugar
  • 120 ml or ½ cup ketchup
  • 680 gr or 1½ pounds lean ground beef
  • 180 ml or ¾ cup milk
  • 2 eggs
  • 9 gr or 1½ teaspoons salt
  • ½ gr or ¼ teaspoon freshly ground black pepper
  • 1 small onion, chopped
  • ½ gr or ¼ teaspoon ground ginger
  • 50 gr or ¾ cup finely crushed saltine cracker crumbs

ketchup-largeTO MAKE:

  1. Preheat oven to 175° C or 350° F.
  2. Lightly grease a 13×23 cm or 5×9 inch loaf pan.
  3. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
  4. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
  5. Place on top of the ketchup.
  6. Bake in preheated oven for 1 hour or until juices are clear.

Note 1: Add 2 cloves of garlic, chopped, to the meat mixture.

Note 2: Use 50 gr or a cup of seasoned bread crumbs instead of the crackers.

Note 3: Being impatient and hungry? Make mini-loves in your muffin pan! Put the ketchup/brown sugar sauce on the bottom, cook for 30 minutes at 175° C or 350° F, then spoon the rest of the sauce on top and cook another 15 minutes.

ENJOY !

Amount Per Serving
Calories: 353
Total Fat: 20.1g
Cholesterol: 119mg
Sodium: 763mg
Total Carbohydrates: 24.1g
Dietary Fiber: 0.4g
Protein: 18.4g

PDF of this recipe: 20141016-Dutch-Brown-Sugar-Meatloaf

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