Saturday, September 17, 2011

Day 12 BFC and a non-BFC recipe!

Back on the bandwagon, folks.  No more planning a cheat day, because despite my strong will and good intentions in the morning, my subconscious still says, "But you said I could have that today!" and stomps its ornery feet.

Breakfast>  1 Ezekial toast with peanut butter, 1/2container Fage yogurt with jam, coffee with cream and xylitol (s/c=6/2)
Lunch> Zevia ginger root beer with cream (s/c=01)
Snacks> 2 mini Reese's sugar-free pb cups (s/c=0/1)
Supper> 1c chicken vegetable soup with jasmine rice, 1/2 rye crisp with cheese and ham (s/c=0/2)
Total s/c for today - 6/6

This is a recipe that I'd made a little while back.  I'd found it in one of my Cook's Illustrated magazines.  It truly does make a fantastic baked potato!  Especially if you like to eat the skins, too!

Salt-Baked Potatoes
2 & 1/2c salt, plus 1/8 tsp
4 russet potatoes, cleaned and dry (I needed 5.)
2 sprigs rosemary, plus 1/4 tsp minced
1 whole head garlic, outer paper removed and top 1/4 cut off
4 tsp olive oil
4 Tbsp butter, softened

Heat oven to 450 degrees.  Spread 2 & 1/2c salt in 13x9 baking pan, Nestle potatoes in salt, leaving space between potatoes.  Add garlic head, cut side up, and rosemary sprigs.  Cover pan with foil and seal tightly.  Bake 1 hr & 15 mns.  Take pan out of oven.  Increase temperature to 500.  Carefully remove foil, then remove garlic to let it cool.  Brush potatoes with olive oil.  Return to oven uncovered.  Bake until tender, approximately another 15 mns.  Meanwhile, once garlic's cool enough, squeeze root end of head until cloves slip out of the skins.  With a fork, mash garlic, butter and remaining salt (I omitted) and minced rosemary together for a topping for the potatoes.  (Make sure you dust off any extra salt sticking to the outside of  the potatoes.)

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