What Do Your Meals Look Like ... (Slowcooker Cabbage-Veg Weight Loss Soup)

mjbnj0001
mjbnj0001 Posts: 1,265 Member
in Recipes
Since I'm having issues seeing any current entries on the usual "What Do Your ..." thread (apparently there's a defect-correction fix from MFP in the works), I'm posting this individual entry.

Just back from a weeklong cruise to Bermuda from NYC. Meals aboard ranged from good to great, and I'm happy to say I didn't over-indulge (too much). However, the food was richer than I usually eat, including much more meat, salt and other components, and there were a few included treats, LOL.

So, I broke out the slowcooker on return and am living off a batch of cabbage-veg soup (also called Weight Watchers soup, Weight Loss soup, etc. - there are many variations), in order to reset myself and drop the couple of pounds I picked up (even with all the uptick in activity) I had on the cruise. I often do a start-of-the-year version of this.

For this batch, I went with red cabbage, which gave off a deep red broth. Also, this simple chop-and-dump slowcooker soup included red onions, carrots, celery, green peppers, canned tomatoes (unsalted), minced garlic, tomato sauce (unsalted), plus some herbs and black pepper seasoning. That's it. 5 hours in my cooker. The result is very tasty and filling, very low calorie, etc.

1. All chopped and dumped, ready to cook.
2. At the end of 5 hours.
3. In the bowl.

You'll notice I used a crockpot liner. I'm more on the fence about these now, with news about the profliferation of microplastics and "forever chemicals," although online notes seem to imply they are safe at these low slowcooker temps. Any thoughts backed by research? I'd be curious.

ywgac2997oii.jpeg

hov1aqrhygzb.jpeg

vgn5yugr8b74.jpeg

Replies

  • 1948CWB
    1948CWB Posts: 1,604 Member
    mjbnj0001 ~ Thank you for starting a new type of what your meals look like. I am bookmarking it and hope others will join the fun! Love all your bread making ideas.

    Carol in Ga
  • acpgee
    acpgee Posts: 7,955 Member
    So I am not sure where to post. I am in Amsterdam for the weekend and went for an Indonesian rijstafel with old mates from uni.
    pbjxgcdlg1yg.jpeg
    9z2ey21lulvt.jpeg
  • acpgee
    acpgee Posts: 7,955 Member
    Posh lunch at an asian fusion restaurant in Amsterdam. This is the first time I have eaten authentic wasabi root, as most Japanese restaurants serve a concoction made from horseradish. The real thing is hard to grow as it needs to be planted in a stream of running water, and loses it's taste 20 minutes after grating. The inside out rolls were served with chopped chunks of pickled wasabi. Not that much taste difference from the fake stuff--only stronger.
    bw9qm929lczp.jpeg
    8vq1is5wkkwz.jpeg
  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    acpgee wrote: »
    So I am not sure where to post. I am in Amsterdam for the weekend and went for an Indonesian rijstafel with old mates from uni.

    I still can't see past page 1207 on the other thread. I'm betting there's a pointer data type mismatch somewhere deep in the code which might need a rescan of the whole database to correct it. I've tried 3 different browsers (Firefox, Safari, Chrome) on 3 devices, Windows and Apple (some devices with 2 browsers), with caches cleared just to be sure it isn't me. I'm writing this note currently with Firefox, my preferred browser.

    In the meantime, I posted the original soup thing above just to share. Not sure if y'all want to just start a new thread. The old one must be working for someone, there's a few pages indicated beyond 1207 in the selection links, I just can't see the entries if I pull up those pages. Our "what do your recipes look like" thread is probably one of the longest on this website; most seem to peter out after a dozen or two posts.

    Anyway, I have an entry for this evening ...


  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    With my wife out of town to work (volunteer) at the Annapolis Sailboat Show, I got a little ambitious tonight. Tried "Detroit-style pizza" ("DSP") from scratch (dough and sauce homemade); pretty easy. There are numerous youtube and online descriptions of the pizza and process. I have made DSPs several times, commencing in the pandemic. I currently have an excess of AP flour and used that instead of bread flour.

    1. Doughball ready to be spread in the pan. DSPs can sometimes be described as pan pizzas, as they traditionally use a sharp-cornered metal pan and thicker crusts, but are really more like a focaccia.
    2. Most typically, DSPs use pepperoni as topping. Since I'm still on a lowered-meat, deli-meats-avoidance kick, I am using bell peppers. With DSP, toppings are inverted - going UNDER the cheese.
    3. Ready for the oven. DSPs originally used, and supposedly still do, in Detroit and the Midwest, what is known as "brick cheese." Here, I am simulating brick cheese with a 2:1 blend of jack:cheddar. DSPs employ a 3-stripe application of sauce as their calling card. I added a couple of extra peppers and tomato slices for aesthetics.
    4. 500F, high-heat bake temp. I have it set for convection tonight. The inverted sheet pan is my hack for not having a proper pizza stone/baking stone. I've described this previously in the other thread about bread baking.
    5. Done at 12+ minutes. My major error in this version was mindlessly choosing extra-fine shred for the cheese; they cooked - and reached char temp - faster than larger shreds would have. All worked out well, but I would have liked the crust a touch more done, but that would have meant severely overcooking the cheese. As you probably know, once reaching char temp, the flash from "done" to "burnt" goes really fast, so I had to pull out.

    I haven't yet bothered to calc the macro numbers on the pizza. Tonight, diet wasn't the top concern, LOL (I've had a conscientious week in this regard). But I used all whole-food ingredients (counting canned tomato sauce and tomato paste as such); the most processed component was the cheese shreds which had anti-caking stuff added.

    It's funny. I went to school in Ann Arbor, about 28mi from Detroit, where I learned I wasn't Engineer material, but discovered computers which comprised my career. DSPs were apparently "a thing" when I was there in early 1970s, but I never came across them. OTOH, Domino's was just getting started (as a local chain based in the town of Ypsilanti near Ann Arbor), and I suppose I did my share of kickstarting that mega corporation, LOL.

    q5zv2nig2ho0.jpeg

    1ww8y1rdmj0i.jpeg

    0u0r7hr89l7x.jpeg

    zagdyvpoigzj.jpeg

    guzhrznwtnxa.jpeg

  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    acpgee wrote: »
    So I am not sure where to post. I am in Amsterdam for the weekend and went for an Indonesian rijstafel with old mates from uni.

    Looks like a good meal.

    We had a discussion here on my experiences in Amsterdam and rijstafel earlier this year. I would like to go back sometime. My wife has an interest in river cruising in Europe (my #1 "bucket list" wish was Glacier National Park, Montana, which we went to in late Spring, this is hers. We just got back 2 wks ago from a 7d cruise NYC to Bermuda with friends, experienced cruisers, as an "ice breaker" for us on these types of trips). Netherlands has a number of river cruises, but it's more likely to be more deep into Europe. "More Alps, less flat," LOL.
  • acpgee
    acpgee Posts: 7,955 Member
    @mjbnj0001
    We are now on page 1208 of the old thread.
  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    acpgee wrote: »
    @mjbnj0001
    We are now on page 1208 of the old thread.

    I did a test on the old thread, and it worked, thanks!

    The "bug" that I'm experiencing is "empty" pages in the top-of-page link list. I"m showing way beyond 1208. I had begun attributing this to invalid pointers in the data. Well, at least the thing is shown to be usable now.
  • Adventurista
    Adventurista Posts: 1,763 Member
    Ok, so moving back over there
  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    Adventurista wrote: »
    Ok, so moving back over there

    do-si-do!

    much appreciated, sorry for any confusion. there is a bug in the website, but seems we can push through the problem in the original thread.
  • acpgee
    acpgee Posts: 7,955 Member
    I don't know what is happening with the old thread but it has gotten much shorter. We are now on page 806 which is active.
  • Adventurista
    Adventurista Posts: 1,763 Member
    So odd... they must have dumped a bunch earlier today. I had just updated our link this morning on the list of these problem threads.
  • Adventurista
    Adventurista Posts: 1,763 Member
    Jump link
    what-do-your-meals-look-like-show-me-pictures/p806
  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    Adventurista wrote: »
    So odd... they must have dumped a bunch earlier today. I had just updated our link this morning on the list of these problem threads.

    I just did a quick check of content on the other thread. Page 1 seems OK for the old content, then 801-806 seem to be intact jusding from top-of-page and bottom-of-page posts' dates. I just added a post over there and it seems OK.

  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    edited October 16
    acpgee wrote: »
    I don't know what is happening with the old thread but it has gotten much shorter. We are now on page 806 which is active.

    I just checked some of the data over there, I can't figure out off the top of my head what they did. Page 1 data seems intact, date-wise, and pp 801-806 top and bottom posts appear to form a continuous timeline. Too much for my brain, lol.

    I just posted over on the other one and it seems to have published ok.

    I'd "Like" your comment above, but that doesn't seem to be the most correct sentiment, lol.
  • mjbnj0001
    mjbnj0001 Posts: 1,265 Member
    FOR ALL ...

    I suppose the thing to do now is to declare THIS thread complete, so we don't need to continue monitoring or referring to items here.

Categories