I can't say that everything I did took a lot of cooking, but I did make some amazing food. Monday night I whipped up some mouth-watering chicken curry stir fry over buckwheat udon noodles. Talk about delicious! It made for some nice lunch leftovers for work. I also discovered my new favorite appetite busting, low calorie fix: Wasa crackers, Laughing Cow cheese wedges, and turkey. This came in under 200 calories and left me full for hours afterwards. As you can see from my pictures below, I also added some asparagus to give it color and because I happen to love them!
Now to the trial and error recipe of the weekend. I tried Rocco Dispirito's Low-Cal Brownies that are made with black beans. First off, I think he has modified the recipe since he published the book, because everywhere you look online, the recipe has changed to include chocolate syrup and a little sour cream. He might have been responding to people's review of them, since they are pretty weird. I'm not really a fan, but I suppose you can't complain when you know off hundreds of calories off of a previously favorite sweet treat. The texture is very strange. In some ways this is a pasty fudge (that you have to refrigerate), with nice chocolate flavor, but none of the mouth feel that you're used to with a brownie or fudge. I think that in the future I'll splurge on the real thing, but just balance out my other calories to compensate.
If you'd like to give them a try, the recipe is below.
Rocco's Low-Cal Brownies
Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
***Let me admit that I actually changed a few things. In the place of the egg substitute, I used three whole eggs. Also, I used 3/4 cup of Agave (as listed in his cookbook) instead of Splenda or Stevia.
*For more weekend cooking, go to Beth Fish Reads. You'll find all sorts of great food-related posts and recipes!