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Brandy
Female
Columbia, MO
United States - Share
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Smoothies anyone?
Replied Aug 4
Smoothies anyone?
Replied Aug 4
Loving Me Now
Profile Information
- About Me:
- I'm a 26 yr old beginning teacher trying to make good choices. After getting married four years ago, I gained a lot of weight, thinking I could eat whatever my husband ate. Boy was I wrong! My problems are big portions and snacking. I decided to blog because I need motivation and people who will keep me accountable.
- Plan of Choice:
- Weight Watchers
- Workout Philiosophy:
- I stay active doing everyday activities
New goal: 175 lbs by Christmas
9/18/08: I did it! I made it under 200 lbs!!!
My first goal is to get to 210 by my birthday June 28. ***Just barely missed this goal--made it to 211***
My second goal is to be at/under 200 by August 4. ***Okay, probably not going to happen so I've pushed it until school starts on August 21.*** ***That's not going to happen either. Loss has been very slow. I'm pushing for September 21***
Progress Pictures:
September 2008
Brandy's Blog
No Loss, No Gain
Posted on November 30, 2008 at 7:51pm — 1 Comment
Super Disappointed
Posted on November 24, 2008 at 6:49pm — 4 Comments
Steeling Myself for Thanksgiving
Posted on November 22, 2008 at 2:19pm — 1 Comment
Theme Music Please...
Posted on November 18, 2008 at 5:38pm — 3 Comments
Too Much Sodium?
Posted on November 16, 2008 at 9:56pm — 1 Comment
© 2008 Created by Roni
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Here's the gyoza recipe if you are interested:
Gyozas
Yield: 30 to 40 gyozas
.5 lb (250 g) lean ground turkey (or pork, chicken, whichever meat you prefer)
1 cup (250 ml) minced green onions
2 cloves garlic, minced
2 tbsp minced fresh ginger
1.5 cups finely shredded green cabbage (I used zucchini when I made these the other day cause I didn't have cabbage at home)
1 tsp sesame oil
1 tbsp soy sauce
Shanghai dumpling wrappers (commonly called this... might be able to find Gyoza wrappers too) the difference between this and wonton wrappers are that wonton wrappers are square, gyoza wrappers are circular
oil for frying (canola, olive, whichever!)
Dipping Sauce:
Thai Kitchen brand "Sweet Red Chilli"
Soy sauce
Sesame sauce
I eyeballed the amounts for the dipping sauce... the majority of the sauce is the sweet red chili, with some soy sauce and just a hint of the sesame oil so it doesn't get tooo oily but still has that sesame flavour to it.
All you need to do is mix all the ingredients together (minus the cabbage if you are using cabbage cause you'll need to blanch that first and let it drain before you add it to the meat mixture... if using zucchini you don't have to do that since zucchini is already quite soft and not as crunch as raw cabbage) and put about a tbsp of the meat mixture onto the center of the dumpling/gyoza wrapper and fold the bottom edge with the top to make a semi-circle... then you just pleat the edges that don't have the meat in it.
To cook:
Heat a non-stick skillet over medium-high heat. Moisten the pan with a little oil. Add about half the gyoza in a single tightly packed layer. You will be cooking only one side so no need to leave room for flipping. Add about a 1/4 cup water (I used chicken broth to give it extra flavour) and cover. Cook and steam, adding a little extra water if needed, for 10 minutes. At the end of the cooking time, the pan should be dry and the dumplings will hae started to brown. Check for doneness by slicing through a gyoza and checking that the filling is not pink!
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