Wednesday, February 27, 2008
The spice rub is simple: cumin, coriander, garlic salt, cayenne
Pre-heat the broiller. Spray a cookie sheet with cooking spray. Slice the eggplant into rounds (typically i make mine around 1/4" thick). Rub spice rub onto both side of the eggplant slices. Broil until dark golden brown, flip and broil the other side. Easy as pie!
We had these with brown basmati rice with spicy shrimp. Yum!
Monday, February 18, 2008
To die for. Since we've been on "the diet" we haven't been there or had the pizza in forever. Sooooo for a Valentine's weekend surprise, I bought all of the makings for the pizza with the intent to make a whole wheat crust and make my own. Plans went astray, and the dough never got made so I decided to use the ingredients and incorporate them into a pasta dish that was South Beach friendly.
Whole Wheat Pasta with Prosciutto, Arugula, Mozzerella & Cabernet Marinara
8 oz whole wheat pasta
1/2 C chopped onion
4 oz prosciutto, chopped
4 oz sliced mushrooms
2 cloves garlic, minced
2 T fresh basil
1 jar cabernet marinara (I used Muir Glen Organic)
3 cups arugula, chopped
Salt, pepper, italian seasoning
6 oz fresh mozzerella, sliced
Cook pasta according to directions on box. Saute onions, garlic, mushrooms until tender over med-high heat. Add prosciutto. Sautee a few minutes longer until fragrent. Stir in sauce and let simmer for 5 minutes. Season with salt, pepper, italian seasoning, etc to taste. Stir in arugula and let wilt. Spoon over pasta and top with cheese.
This is also one of those recipes that is so easy, it's almost embarrassing to post. Seriously. Well...except for the dipping in chocolate part. I need to work on my dipping skills. There's endless possible varieties to try by using different cake mix/frosting/coating combos...this one is a strawberry cake with strawberry frosting dipped in dark chocolate.
1 box of cake mix
1 container of frosting
Chocolate (I used Baker's dark chocolate)
Make cake according to the directions on the box. While it's still hot, crumble into tiny bits. Stir in frosting until incorporated. Form in 1" balls - I used a small pampered chef cookie scoop thingie - and place on a baking sheet lined with wax paper. Refridgerate until completely cooled. Dip into chocolate and let harden.
Sunday, February 17, 2008
Anyway...this was the side dish served with the apple and gorgonzola pork tenderloin. We also had some steamed green beans and a tasty tossed salad.
The original recipe was from allrecipes.com. I found it a couple of years ago, when we first started playing house together. It calls for orzo, but do you know how hard it is to find whole wheat orzo to make this a South Beach friendly dish??? Ugh. So I figured that I'd just make some brown basmati rice, cooked in chicken broth (canned, with herbs). And that I'd saute the 'shrooms, etc seperately and mix it all together at the end. Turned out pretty freakin' tasty. If I do say so myself.
So here's the original recipe...as written it makes a ton. I cut it in half for us, and we still had leftovers. I used a mushroom mix that had porcini, bella, oyster and maybe something else...and just used a little olive oil (like 1/2 T).
Orzo With Mushrooms and Walnuts
1/3 cup chopped walnuts
3 tablespoons olive oil
2 onions, chopped
1 pound fresh mushrooms, sliced
4 cups chicken broth
2 cups uncooked orzo pasta
salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake for 8 to 10 minutes in the preheated oven, or until they release their aroma. Stir once or twice for even toasting.
Heat oil in a large heavy saucepan over medium-high heat. Saute onion and mushrooms until tender and golden brown.
Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed, about 15 minutes. If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone. Remove from heat, and stir in walnuts. Season with salt and pepper to taste.
Ahhh another pork tenderloin recipe...
I fear that Norm's parents are beginning to think that all we can make is some sort of pork tenderloin. It seems like every time we have them over, there is always pork on the menu, only the sauce changes. Sometimes it's a gorgonzola sauce...or a dijon cream sauce...or even glazed with hoisin and say and grilled. **Sigh** oh well. There are rarely leftovers though, so I don't think serving pork in the future will be an issue = )
This recipe comes courtesy of Carrie's Kitchen Creations. Her pics made my mouth water, I had it starred in my Google reader for months, just waiting for a good time to make it. I love pork with fruit...my hubby, not so much. Or so he thought!!! We were trying to decide what to make and I mentioned that I had seen this amazing looking recipe on a food blog that had apples and gorgonzola. He turned up his nose, but failed to give me any other options, so he finally condeded. He was the first to say how delicious it was...so yeah!!! This opens up so many more culinary possibilities. I'll have to save this one for special occasions as it's way too much sugar (from the cider and the apple butter) for South Beach.
The pic at the beginning of the post is what it looked like before it went into the oven - pretty as a picture (but alas, my picture is not so pretty). The one below was after I pulled it out of the oven. After we sliced it, it lost some of it's prettiness.
Carrie's Kitchen Creations Fall Harvest Pork Tenderloin
1 (1 lb) pork tenderloin
2 apples, cut into 1/4 inch slices
3 tbs gorgonzola, crumbled (I used closed to 1/2 C of cheese, just because I love cheese!)
1 clove garlic, chopped
1/2 C apple butter
1/2 C apple cider
1 tsp ground ginger
1/2 tsp fresh ground pepper
1/8 tsp salt
Preheat oven to 325 degrees. Cut tenderloin lengthwise down the center (I made two slight cuts from the center cut to create little canals to place the apples in). Be careful to cut the tenderloin deep enough to open it up but not so deep you cut it in half.
Mix apple butter, apple cider, and ginger.
Coat bottom of 9x13 inch baking dish (mine is glass) with apple butter mixture. Lay tenderloin in dish so cut side is facing up. Place apple slices in canals previously created when cutting tenderloin. Sprinkle the crumbled gorgonzola down the center. Top with chopped garlic. Drizzle the rest of the apple butter mixture over the apples and gorgonzola. Sprinkle salt and fresh ground pepper over the top.
Bake for 25 minutes at 350 degrees. Cover with foil and bake another 30-35 minutes. Remove foil and slice to eat.
This was originally found in Light & Tasty magazine a couple of years ago. We normally only make about 1/2 lb of pork since it's just us, but keep the original amount of sauce. I love me some good sauce, and in my opinion, the recipe doesn't make enough sauce!!! We have changed it up a bit to be more in line with the South Beach Diet by omitting the flour altogether. We used a Smithfield marinated pork loin cut into about 1/3 inch thick medallions.
Pork Medallions with Dijon Cream Sauce
(Source: Light & Tasty)
1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green onions
1/3 cup white wine or chicken broth
1/2 cup fat-free evaporated milk (used fat-free half & half instead)
4 teaspoons Dijon mustard
Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard.
Serve pork with Dijon sauce. Garnish with reserved green onions. Yield: 3 servings.
Monday, February 11, 2008
1 (18 1/4 ounce) box white cake mix (no pudding in the mix)
1 (10 ounce) can frozen margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest
8 tablespoons unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely. Fill prepared pans 2/3 full. Bake according to box dirctions 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.
Monday, February 4, 2008
I found this today on allrecipes.com and boy was it tasty! The lime cream sauce really makes the dish. The potatoes were easy to chop up with my handy-dandy pampered chef chopper. I halved the recipe since it was just for me, and ended up with 4 pretty big cakes. I only had one jalapeno on hand, and thank God, because it was a hottie! I used 1/3 in the lime sauce, and the rest in the cakes. I took the advice of some of the reviewers and added more spice (coriander, more cumin, chili powder and cilantro) and just pan-fried them instead of broiling.
I will definitely make these again. Not to mention that I can't wait for lunch tomorrow for the leftover cakes! I had this with a small arugula salad with a chopped tomato and goat cheese dressed with lime juice, balsamic vinegar and a little olive oil and extra lime juice for the cakes.
Spicy Black Bean Cakes
Lime Sour Cream:
1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs
To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.
Tilapia with Tomatoes and Olives
1 tomato, chopped
10 green olives, chopped coarsely (we had huge green olives, some stuffed with minced garlic, some marinated with crushed red pepper)
1 clove garlic
2 T fresh parsley, chopped
1 T low-fat italian dressing
salt and pepper
Preheat oven to 400 degree. Coat a baking sheet with cooking spray. Season fish fillets with salt and pepper and lay on the sheet. Mix tomatoes, olives, garlic, parsley, dressing and arrange around fish filets on the baking sheet. Roast in oven for 15 minutes or until fish flakes easily.
1 tablespoon vegetable oil (skipped this and just used cooking spray)
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees F.
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted & bubbly.
1 (15-ounce) cans diced tomatoes