Carbonara (Low-carb)

I know it's been a really long time since I posted a recipe. It's been a crazy few months! I haven't actually been doing much cooking. But now that my life is straightening out I'll try to get on here more often. Tonight, I needed to use a spaghetti squash (my now favorite pasta substitute). I was thinking tetrazzi but it took to long for me to figure out the recipe, so I settled for carbonara. (yeah, right, settled). I am a purist when it comes to carbonara. I does NOT have cream in it. It is a hunter's dish and dairy wouldn't survive hunts. So, be aware that it has slightly undercooked eggs in it and that is always a risk. (there's my disclaimer) But I've been making similar versions for decades and never had a problem. You may choose to cook it longer, but know it will resemble scrambled eggs if you do, instead of a nice creamed sauce.

 Spaghetti Squash Carbonara

•  4 slices thick-cut bacon*
•  8 oz sliced porcini mushrooms 
•  1 cup frozen peas
•  1 medium spaghetti squash*, cooked
•  1 medium onion*, diced
•  2 cloves garlic*, minced
• 3 eggs*
• salt and pepper
• 1/2cup parmesan, shredded

Cook bacon in skillet until crispy. Remove bacon, cool, and break into bite-sized pieces. Add mushrooms, onions and garlic to bacon fat. Cook until onions and mushrooms are soft. Add spaghetti squash and heat through. whip eggs with salt and pepper; add parmesan. Remove vegetables from burner. Pour eggs over vegetables and mix well. Place over low heat and cook, stirring, until parmesan is melted. Serve with additional parmesan.

*CSA ingredients 

Updates Galore

I want to apologize to my readers.  It has been a crazy few months, but things are settling in now, so I will try to be better about writing.  Where to start?

Well, let's see, to start, my boss decided to let us know at the beginning of January that he has taken a position at Johns Hopkins.  He asked that I consider going with him, which I did, but he didn't follow through with what I told him I needed, so I am not going .  Thankfully, two things happened to make this okay.  First, the pediatrics pulmonary department decided they wanted to hold onto me for the short-term.  So I have someplace to work for a while.

Second, and this is a little more convoluted: In December, before we knew that Ken was leaving, I got a phone call from Saginaw Valley State University.  I had sent an application to them in Oct or Nov, whenever Ken had told us what the deal was with his funding.  Given what he had told us, I was sure I would be without a job in June.  So I sent out a bunch of applications.  This particular application was a bit different, it was for an accounting teaching position.  There was just something about the job posting that made me think I might be a good fit for the position.  The chair of the recruiting committee was super impressed with my credentials, but there was an academic qualification issue.  He asked if I would try to write and publish 2 accounting papers in short order so they would have an argument for interviewing me.  I started them, but didn't get too far because Ken gave notice and then gave me back my first paper for revisions.

Fast forward to the end of February, I get a cryptic email with a link from SVSU.  When I checked the link, I found out that there is a program set up by the accreditation board to allow PhDs from non-related fields to become academically qualified.  I thought "what the heck" and applied to the program and within 24 hours, I had an acceptance letter.  Mark (the chair) was very impressed with my initiative, but they had had to offer the position to someone else because of a deadline.  He told me to hold off on signing up for the program until they had an answer from her.  I did, she turned them down and they set up a phone interview for me.  It went well, but I was told I absolutely had to get into the bridge program this year (which meant that weekend!).  So, I went to the program, had a great time and got real excited about continuing.

This past Monday, I went to campus for my on-campus interview and had a great time!  Met some really great people, successfully taught a financial accounting class for about 20 minutes and tried to convince the faculty that I can successfully apply my research skills to accounting (remember, I am a scientist, but I used to be an accountant).  Yesterday, they called with an offer!  So, now, I am the newest Tenure-track Assistant Professor of Accounting at SVSU!  Which means I get to go HOME!

In between all of these goings-on, I had my first anniversary of the gastric surgery.  According to my scale this morning, I have lost 146.3 lbs.  I went for my 1-year follow-up last week and was told to call them back when I get below 200lbs so we can start getting the ball rolling on the skin removal surgery.  I am hoping we can get that done before I have to move to MI. So, only 15 more pounds!!!!

Here are the latest pictures:

Last full-length picture (143 lbs down)
















                                                                                 and my latest headshot (haircut for interviews)

Big Changes

Life is full of changes.  I have come to the conclusion that while I prefer to be in control and make my mind up to make changes, sometimes the changes that are forced on you are necessary and most helpful.  For instance, I MADE the decision to take control of my weight issues and have gastric sleeve surgery.  That has gone remarkably well for me and I would make the decision again and again if needed.  Another example of my consciously deciding to change my life was when I decided I didn't want to work as a CPA any longer.  I quit my job and went back to school and then went on to get a PhD in Immunology.  That made my life better in so many ways: I moved away from sitting at a desk all day, I no longer felt guilty about making the rich richer while I continued to get poorer, I discovered that my marriage was a big part of why I was miserable and moved on from that, and I get to feel like I make a difference in peoples' lives.

That being said, I am not all butterflies and happiness.  My goal, in having obtained my PhD, was to qualify me to teach at the university level.  That has not happened and it is starting to make me a bit miserable.  About 8 months ago, we found out that we only had funding until the end of June (guaranteed).  At that time, I was convinced that I would be without a job as of June, so I started sending out applications for positions that I would be interested in.  As it goes, I felt I needed to open as many doors as possible, so I decided to apply for a couple Accounting Professorships, just to test the waters and see how that would fly.  After all, I am still technically a CPA, just not licensed.

As life would have it, I got a very excited contact from a recruiter at Saginaw Valley State University.  He said that he was very impressed with my CV and would really love to consider hiring me, but because of their accreditation, I would need to write and publish 2 peer-reviewed research papers in very short order.  As it is, I have started those papers, but I knew I wasn't going to meet the deadline.  And as life would have it again, my current boss decided to take a position with Johns Hopkins University and asked that I consider going with him.

This is where things get interesting.  Last week, the recruiter sent me a link to a Postdoctoral Bridge to Business Program.  This program, set up by the AACSB to fill the need for business professors, is a short-term program that gives the equivalent of an accounting PhD to the person who finishes the class.  I applied on a whim and was accepted the NEXT DAY!  I had an inkling that the reason he sent it was because this would make me eligible for hiring without actually publishing the papers first.  I was right.  However, they have made an offer to another person in the meantime.  He doesn't think she will accept the position, but I now have to wait and see if she does.  I have confirmed that the salary is enough for me to make the switch back to accounting and he thinks they should be able to help me with the cost of the program.  But I need the information in the next 2 weeks.  Arrrgh!

Enough of that, Here are my milestones this week:  As of Saturday, I have officially lost 140 pounds!  Less than 60 to go!  Here is a picture of a sweater tank that I finished this weekend.  I like it a lot and I think I will make a few more for my summer wardrobe.

A Dish for Mardi Gras

Fat Tuesday is coming up this week. While I was cleaning this weekend, I ran across andouille sausage and bay scallops in the freezer. I realized it's been a long time since I've made jambalaya. I know jambalaya is traditionally made with rice. However, I don't do rice very well anymore, so I decided to try making it with quinoa. I have to say, I really liked the result!

 Andouille Scallop Quinoa Jambalaya for Rice Cooker

•  2 cups quinoa 'dry
•  2 links andouille sausage*
•  8oz. bay scallops
•  1 (28-oz) can crushed tomatoes
•  2 cups frozen peas and carrots
•  2 cups sliced zucchini*
•  1 cup salsa
•  1/4 tsp cayenne
• 1 Tbsp ground cumin
•  1 tsp dried oregano

 Cut sausage in half lengthwise and then slice into half moons. Place all ingredients into rice cooker. Choose porridge setting close cooker and start.

*CSA ingredients  

The Measures We Take

I did something this week that, for some reason, I didn't think I would every have to do again.  I have been plateaued for about 3 weeks and actually had started to slip the wrong direction.  I woke up Tuesday morning and got on the scale and it said 237...up 5 pounds from that time the week before.  Now, I know that I have issues with edema and bloating throughout my cycle, but this was the first time since I had the surgery that I had actually GAINED weight.  So, I knew it was time to do something.  I knew that I wasn't making the best choices for snack and I suspected that I had gotten into the habit of grazing (which has a different definition for bariatric patients).  Grazing when you've had bariatric surgery is not really eating constantly as most normal people will do.  But it is more like having 4-6 snacks a day instead of maybe 3.  And choosing things that you probably shouldn't be eating.  I will say this now because I have heard others who had the same surgery mention it as well: the down side of gastric sleeve surgery is that you do not have a problem with sugar.  Patients with roux en y have to deal with dumping syndrome; patients with gastric sleeve don't.  So it's very easy to grab a candy bar or don't think about the syrup that they put in your latte.  I know I have caught myself giving in and eating or drinking things that I probably shouldn't

So, what I did was I rejoined Weight Watchers.  I have been a member probably 15 times in my lifetime and I have always found the program to be a good one.  The advantage of the program for me is accountability.  I have to go stand on a scale once a week in front of a live person.  I thought it would be enough to see my nutritionist as often as I do because she shares my CSA, but since I don't have to weigh-in, it just wasn't working.  Especially since I continued to lose inches even after I plateaued.  As long as one or the other is moving down, we can lie to ourselves a LOT!

So, I am on Day 4 of the program.  I have been keeping track of my points (which go surprisingly fast, although I do eat a lot more protein than others and not as much vegetables and fruit).  I have even eaten some of the extra 49 points they give you each week.  This morning, I stepped on the scale to see how things are going and I saw......229!!!!!  Now, I know that I fight with my body when I reach those 10 pound marks and I get frustrated and because of that, it takes a bit longer to get past those points, but this week, I blew right past it.  Since I know I had gotten down to 321.8 at one point before joining, I am not counting the 5 pounds that I had gained.  That makes this weeks loss 2.8 pounds so far.  I am trying to decide which night is the best night for me to go to meetings (or mornings).  I am almost thinking I might make this a short week and go to the Saturday morning meeting this week just to get myself on that schedule in case it's the best time.

Milestones for today:
1) breaking 230!  Finally!  I am hoping that by the time I go for my 1 year follow up (March 29), I will be in the teens (210-219). 
2) I have lost 132 lbs!
3) I am well on my way to being able to wear size 16 pants!!!!!!  I cannot wait for that moment because it means I can say goodbye to the plus-size stores forever!!!!!

Quinoa Chili

There is nothing that says comfort better than a nice hot bowl of chili! Especially on a cold, snowy winter day. Oh yeah, and it also happens to be Super Bowl Sunday! Chili is essential Super Bowl food, right? The other thing I like about chili is that it can be a "pot-luck" meal. Yes, it is one of my favorite ways to use up things in my refrigerator. Today, Iam using up leftover quinoa and the pulled pork chops from the other night. We also got corn and tomatoes frozen from the summer in this week's share, as well as some young garlic shoots. I put all of this together with more traditional chili ingredients in my Crockpot last night and woke to an apt fullof wonderful chili smells! Of course, the big debate is always beans or no beans? Well, Iam a big beans in chili girl, but I really think this chili is hearty enough that I wouldn't miss the beans of they weren't there. However, since protein is my focus, I added the beans. Make it however you like it best!

 Slow-Cooker Pork Quinoa Chili

• 2 cups cooked quinoa
• 2 cups leftover Parmesan Honey Pork Chops*, shredded
• 2 cans Rotel (R) tomatoes with chiles
• 2 cups frozen tomatoes*
• 2 cups frozen corn*
• 2 cups cooked black turtle beans* 
• 1 can pinto beans, drained
• 1 Tbsp Chili powder
• 1 tsp dried oregano
• 6 garlic shoots*, sliced thin 
• 1 medium onion*, diced 
• 1 Tbsp olive oil

Heat oil over medium-high heat in a medium skillet. Add garlic and onions; cook until translucent. Add all ingredients to slow-cooker. Cover and cook on LOW for 6-8 hours. Serve with cheese and onions, if desired.

*CSA ingredients

Pork Chops

A couple weeks ago, I got some thick-cut pork chops. I have never been a huge fan of pork chops. I guess probably because I've never had them cooked right (sorry, mom). I wanted to try something different because these were about twice as thick as I've seen before and they were loin chops. I probably looked at 16 recipes before I found a slow-cooker recipe that looked interesting and utilized my CSA a bit. I had to wait for a day when I could be on top of the cooking. It is very easy to overcook pork loin. As it happened, Friday was one of those days. I had worked 19 hours only Thursday, getting home at 3 am. Thus, I woke at 10am, started the chops first thing and then went to work for a couple hours. About an hour after I got home from work, the chops were done.

 Slow-Cooker Parmesan Honey Pork Chops
Adapted from: www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

•  2 thick-cut pork loin-chops*
•  2/3 cup grated Parmesan cheese
•  1/2 cup honey*
•  3 Tbsp soy sauce (I used low sodium)
•  2 Tbsp minced garlic*
•  2 Tbsp dried basil
•  2 tbsp olive oil
•  salt, to taste

 Spray slow-cooker with non-stick cooking spray. Place chops in slow-cooker. In a small bowl, combine the rest of the ingredients. Pour sauce over the chops.Cover and cook on LOW for 4-6 hours or until meat thermometer reads 160F.

* CSA ingredients