Don’t Eat Chiles

Posted by Sylvia

Today was planned in advance, allowing me to have steak and more of the mozzarella cheese. I made Nigel Slater’s Thai soup with poached chicken that I had left-over. Fresh chiles aren’t that easy to get so I put in three tiny chinese chiles that I bought in London’s Chinatown and then sprinkled a bit of chile powder on top before serving. It was actually a lot more chicken than the recipe called for so the soup was higher calorie than it should have been – but still within limits.

Or it would have been, if I hadn’t inhaled one of those tiny chiles. I knew they would be really spicy and I had no intention of eating one – but then I suddenly had a spoonful of soup and my mouth was on fire and my eyes were full of tears. I’m really no stranger to spicy food but this was insane. I ran to the kitchen to find the fullest-fattiest milk I could find (I’d have gone for cream if it was drinkable!) and poured a glass to try to quench the flames. It was in the back of my head that this was going to completely ruin my calorie counting for the day and I did try to go slow, swirling around my mouth. But honestly, NEVER have I felt such burning (and bear in mind I grew up near the US/Mexican border).

In the end, I measured it by what was left in the bottle and it seems I had half a litre of full fat milk. Argh.

I thought about reorganising things to try to make up for it but I knew the milk would not fill me up at all and I decided in the end that simply not writing off the diet for the day was going to be good enough.

On the bright side, I took a photo :)

Steak on a bed of Roasted Asparagus with Tomato and Mozzarella

Steak with Asparagus Salad

One portion

250g asparagus
125g tomato
62.5g mozzarella (half a ball)
a handful of basil leaves
1 tablespoon olive oil
salt and pepper
140g beef steak

Break off the ends of the asparagus. Slice them into approx. 1 inch long pieces.

Drain the mozzarella. Chop up the mozzarella and the tomato. Slice the basil leaves, leaving aside two whole leaves for garnish. Mix everything with 2 tablespoons of oil, the vinegar, and salt and pepper.

Heat one tablespoon of oil and season the asparagus with salt and pepper before mixing into the oil and roasting or frying for 5-7 minutes. Grill the steak – one to two minutes per side. Mix the roasted asparagus in with the tomato and mozzarella mix. Serve the steak surrounded by the salad mixture and place a basil leaf on top. Serve.

Meal Food | Drink Calories
Lunch Thai Soup 310
Milk 659
Sub-total 969
Dinner Steak 275
Asparagus 65
Tomato 20
Mozzerella (half ball) 150
1 tbsp olive oil 119
Sub-total 629
Total 1,598

9 thoughts on “Don’t Eat Chiles

  1. I am really surprised that you can’t get chillies in Spain. I would have thought they had all of the historical and cultural links to the New World and that influenced the food… Am I totally wrong on that? (I’ve actually only been to Spain once, a city break in Seville for two days.

  2. Did you really drink a litre and a half of milk? According to the table I looked at, full fat milk is 66 calories per 100 ml.

  3. Ooh, I sympathise.

    I once bought some baby red and yellow bell peppers to make a ratatouille. I’d not seen or bought them before and, as I was chopping them, I tore off a piece to eat. They were actually scotch bonnet chillies. I still remember Frank rubbing yoghurt over my lips. It took a long while for the burning to subside. I find that bread’s more effective for inside the mouth.

  4. WOW – I’ve been totally overestimating milk throughout. It actually has a calorie count on the side of the bottle (doh!) and it says 59 per 100ml – so that’s 295!

    I make that 1169 – I think you subtracted my soup for me as well. Even so, that is GREAT news and I’m feeling very bouncy now.

    Cliff’s response was that I better go finish the rest of the bottle, quick!

  5. Re: chiles in Spain – maybe you do in the cities but I can’t get them in the village here. I have to go to one of the bigger supermarkets and then it’s usually only thai style red long chiles. That’s not true – you can get long green ones pickled everywhere. Chiles are called guindillas, I guess an old word or borrowed from some other language? No idea.

    Málaga market has every fresh vegetable going – but no chiles. :(

    *still bouncing about the milk*

  6. This calls for another celebratory walk. Or more chard.

    You could make chard lollies to eat while you walk.

    No need to thank me.

  7. Sorry Sylvia, yes I was looking at your combined soup/milk total when I calculated 1.5 litres of milk based on the Food Confessional beverage table! But still, that brings your points right down – yay! :-)

  8. I’m sure there must be some sort of postal bomb that I could make out of chard and send to Paola!

    They are slowly going into flower – I’m almost done with my chard!

    I’m starting to fret about the amount of pumpkin blooms out there, though….

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