Shrimp and Squash Vindaloo and Quinoa

Hello mid summer and your sweltering heat!  I bet some of you thought I jumped off the weight loss bandwagon.  I bet some of you thought I had gained all I had lost and was too embarrassed to show my little face around these parts.  Well,  Since I last blogged I FINALLY made it to my first major goal.  I lost 10% of my starting weight!  


Now I am stuck.  Been stuck for a while.  I thought I was so good at this WW thing that I could just count points in my head.  HAH!  While I haven't packed on the pounds,  (Save gaining 2lbs which I choose to blame on my July birthday and also a mission trip in which we had a Professional Personal Chef making things like "Bread Pudding French Toast".  Just being honest!  I ate 2 GIANT slices.  FEW, glad to get that off my chest!  AND I LOVED EVERY BITE!  I digress.)  I haven't lost anything!  It's very frustrating considering how busy I have been.  I will be sharing what I have been up to in a future post so check by often!


In an effort to get back on the WW bandwagon and to continue succeeding in my ultimate goal I am making a new WW recipe for dinner.  In 5 days I have had 5 friends tell me they are expecting in the spring.  If that's not motivation I don't know what is! (Girls, save your hand me downs because hopefully I am not far behind!) Now, on to the recipe and the review!

Shrimp and Squash Vindaloo


2TBS White Wine Vinegar
2TBS Curry Powder
1/2 TSP  EACH Cinnamon, ginger, cumin
1/4 TSP EACH salt, cayenne (I used a little less because my hubby isn't so much into spicy)
1 Med. Acorn Squash
3 Med shallots
2 cloves of garlic
2CUP vegetable broth
1 LB Shrimp


In a small bowl mix spices and vinegar to form a paste and set aside


Cut squash in half along the equator.  Peel and seed.  Cut into cubes


In sauce pan spray a little cooking spray and add onions and garlic minced.  Once they are translucent add paste and mix for about 20 sec.  


Add squash and mix for 20 more seconds


Add broth and bring to simmer.  Cover and let it simmer for about 40 min or until squash is tender.


Add shrimp and cook until pink.  About 3 minutes.  ALL DONE!  11/4 cup per serving and only 5 pts!  


I made a side of Quinoa (KEEN WA)  to set it on.  1 cup of cooked Quinoa is 5 pts.  1/2 c is 3 pts.




Now for the REVIEW:


WW rates this as a recipe that is medium difficulty.  I don't agree.  I think it's pretty easy.  It's just not going to be done in under 30 minutes.  Right off the bat the old olfactory senses are telling me this is a fall recipe.  Between the acorn squash (which I got in my Appleby Community Farm share) and the cinnamon it gives a wonderfully fall aroma.  Now for the taste.  It's pretty good!  It is very fall.  I am going to tuck this recipe away when the weather cools.  If you are serving your whole family I would suggest to cut the cayenne completely.  The curry is enough spice.  I think the squash could have cooked a little less possibly making this a 30 min recipe! It needs something...OHH...I added craisins!  Now it's TOTALLY thanksgivingy.  Not a word but is now!   I bet some shreds of unsweetened coconut shavings will do the trick too.  The quinoa makes it more like an etouffe than a gumbo.   I think I will be replacing my rice for quinoa!  It's very high in protein!  It is very good but it didn't pass the husband test!  Too weird for him!  DARN! 


That means more for me!