*Yawn* <----STRETCH----> Spring already is it?
Hmm.. seedlings... must be spring!
It was a long snowy winter during which I started a new job THANK GOD! My life is so much better now, what without having to drive all over the county (with gas at $4/gallon, tyvm) and not coming home reeking of cigarettes and cat urine. Yes, my new research job is paradise in comparison. But alas, the blog did fall to the wayside. I'm going to try to do better!
Big change in our house as of late -- the boy joined weight watchers. As such, I am now calculating the points value of everything I make. This is a bit tedious at times, but I figured since I've already done the work, I'll include the points value for anyone else who may be weight watching. And, for the record, the boy has lost 5% of his body weight in the past month! (I've also lost 3 lbs, though I'm not even doing weight watchers!)
One change I've made is that I'm just making a metric ton more vegetables for dinner every night. Instead of having a starchy side and a veggie side, we have 2 veggie sides. Instead of having pasta for an entree, we have pasta with a side of extra protein or vegetables. This recipe I invented randomly thinking about how much I enjoy jicama. I thought "Now wouldn't that make a lovely slaw?" and damn it does! I combined Jicama, Apples, Carrots and Cabbage for a delicious side dish that I've been eating every day since I made it! (I'm glad it's good, because this recipe made a LOT of slaw!)
The other big change in my house, kitchen in particular, is my CUISINART FOOD PROCESSOR!! The boy bought it for me for Christmas! That made prepping this about a million times easier since it shreds veggies like a dream! Certainly could be done on a box grater too, but watch your knuckles!
1 medium jicama (mine weight approx 1 lbs)
1 small head of purple cabbage (about softball sized)
2 large carrots
1 large granny smith apple
1/4 cup fresh squeezed orange juice
2 tbsp white wine vinegar
2 tbsp sesame oil
Salt & Pepper to taste
1. Shred all the veggies and mix them up together.
2. In a small bowl, whisk together the dressing ingredients.
3. Combine the dressing and the veggies and mix well. Add salt & pepper to taste. Allow to sit for a bit to let the flavors mingle.
I found that the flavors got even better the next day! The sesame oil really mellowed out and the vinegar tanged up some! It yielded approx 7.5 cups of slaw! Hence my eating it daily.
WEIGHT WATCHERS POINTS PLUS: 1 point per cup of slaw