I came across a recipe in my newly-acquired pressure cooker cookbook that I wanted to try… I’m not a huge soupy person since I’m lactosely challenged and/or liquidy challenged, so when I do make soup it has to be a special recipe… and by special I really mean loaded down with lard sauce! The recipe? Creamy Cheddar Vegetable Chowder. COME ON… you can’t tell me that don’t sound lardy saucey. Creamy and Cheddar are not allowed to be in the same sentence as vegetable… EVER!!!! I dutifully typed the recipe in my MFP recipe majigger… which might be the coolest thing in the universal universe because you can make anything and find out how many calories are in it by plugging in the ingredients into that sucker. So, I plugged them in and lo and behold, a light shone down upon me and I was sore afraid… 800 and some odd freaking calories PER SERVING… for SOUP!!! SOUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Yes, I realize that many exclamation points in a row is slightly serial killerish… work with me here, people!
I decided it would be a mega dumb idea to eat more than half of my daily calorie alottment on one meal… especially since I’ve adopted the 4 or 5 smaller meals a day rule… except on weekends when I adopt the 8 billion LARGER meals a day rule (good laws Whitney… you gotta fix that one up… and stat!!) Then, I looked over at the sodium content which was some gross number in the thousands… also more than half my daily alottment of sodium grams. I was about to bag it when I thought it might be worth a shot to see if I could rewrite the recipe… reinvent it, if you will. I began playing around with it, dropping ingredients and adding other ingredients. The original recipe called for 1 cup of heavy cream, 3 cups of whole milk, 1 cup of full fat sour cream, and 2 cups of sharp cheddar cheese. And that is why it makes it a small heart attack waiting to happen. I substituted skim milk for the whole milk, light sour cream for the sour cream, fat free cheddar for the cheese, and completely cut out the heavy cream. By the time I was done with it, I ended up cutting the calories by more than half and the sodium content by half… BINGO… I can now eat you creamy and cheddar with vegetables! I ended up making it in ye ole pressure cooker tonight and being somewhat disappointed. I must have put the pressure cooker on the wrong setting and cooked the vegetables to mush… there used to be chunks of broccoli and celery and carrots and onions and potatoes… now it’s a pile of mush. The fat free cheddar (which I eat on a regular basis) does not melt like the full fat version… it’s more stringy and mucousy looking… but I didn’t think it would matter much thrown into a soup. The soup is not bad tasting, per se… I’m just not going to save the recipe for future makings. Maybe I’ll wrangle up some calories to throw in a few saltines… saltines cover up everything!!!
Ye pot of stringy mush!
Question of the Day: What’s the last recipe you “lightened” up?
Oh, by the by… you can now officially reach me in my new padded room at the behavioral health unit! When I was grocery shopping on Saturday at Wally World (Wally World for goodness sakes), I came across a stuffed Yoda doll thinger in the bread aisle. Being that the aisle was empty and I was in the mood to do my best Yoda impersonation (this, considering the fact that I have never seen a Star Wars movie all the way through), I propped the Yoda up by some wheatish bread and started talking to it… Yoda like bread.. Yoda you say eat bread… I’m sure the impersonation was SPOT ON… While I was doing this, I failed to notice the group of people who had entered my aisle and were looking at me like I was some dagnabbed freak show!! Nothing to see here fellars… field trip day at the BHU!