Cabbage soup

1/2 cabbage, chopped
2 cloves garlic, coarsely chopped
1 medium onion chopped
2 sausages (smoked or beer bratwurst), cut into small pieces
6 medium potatoes of your choice, peeled & chopped.
6 cups chicken broth
2 tbs olive oil
salt
pepper

In large pot, heat oil and saute garlic, onion, and sausages on medium-high heat for 2 minutes. Add chicken broth & bring to boil on high heat. Add potatoes. Bring to boil again. Then turn to medium heat, cover soup, and cook for 30-40 minutes until potatoes fall apart on spoon. Add salt, pepper to taste.

Bruschetta

2 ripe tomatoes, medium, chopped
small bunch basil (approx 7 leaves)
1 clove garlic, minced, divided
olive oil
Parmesan cheese, opt
french bread, sliced & toasted
salt
pepper

Brush olive oil onto toasted french bread. Mix tomatoes, basil, and 1/2 minced garlic with dash of olive oil (approx 1 tbs) together. Salt & pepper to taste. Top on warm french bread.

Chocolate Chip Cookies

Wet ingredients:
2 sticks butter, softened/melted
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 tablespoon vanilla

Beat together wet ingredients until creamy.

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix dry ingredients together. Add gradually to wet ingredients.

Preheat oven to 350F. Roll into 1 inch balls and separate by at least 2 inches. Bake in oven 9-11 min until soft & gooey. Set aside on rack to cool.

Thanksgiving coming again

Recipe for acorn squash:

1 acorn squash
2 tablespoons butter
dash salt
2 tablespoons brown sugar

Preheat oven to 375F. Cut acorn squash in half and remove seeds. Place in baking pan with approx 1cm depth water. Bake for 40 minutes. Remove from heat add butter & brown sugar to each half. Bake for 1 hour. Serve hot. Dash of salt optional.

Also works for butternut squash, albeit more butter & sugar. :)

Lentil Soup

High in protein and Fiber

1 cup green dried lentils (or soaked overnight)
1 tsp cumin
2 quarts beef or chicken broth
2-3 medium potatoes, peeled and chopped.
2 carrots chopped
1 onion chopped
1/2 tsp dried chili peppers
2-3 tbsp olive oil
black pepper to taste
salt to taste

In medium-large saucepan on medium-high heat saute' onions, carrots in olive oil until onions translucent. Add chili peppers and cumin. Stir 1-2 min. Add lentils. Stir 1-2 min. Add broth and potatoes. Bring to boil on high. Reduce heat to simmer. Cook 1 hour until lentils soft. Add black pepper and salt to taste. Serve hot with warm buttered toast and hummus.

Jamie Oliver

Just watched an episode of Jamie Oliver's Food Revolution.

Why aren't children being taught how to cook anymore? I think the primary problem with weight gain/obesity levels:

1. Eat too much, not enough exercise. Physics. Simple as that. Calories in - calories out = weight gain or loss.

2. No one cooks these days due to convenience so in comes processed foods, which are really not that much cheaper and far higher in calories. (Even compared to my cooking, and yes, I use butter.)

3. Eat too much, not enough exercise. Can't be said enough times.

Okay, I'm a bit hypocritical. I've gained 10 pounds since the start of residency and I'm achingly slow at losing it. I know why I gained that weight: I ate too much (mostly cafeteria food) and didn't move enough (although I walk the length of my football field hospital approximately 10x/average work day).

It's still not enough and we shouldn't ever think it is.

I think Jamie's got a point: it begins with believing there is a problem and having the willpower to change it.

Now about those 10 pounds . . .

American Cheese

Good with ham on wheat bread.