I got a little out of hand with my baking, I know. Anyway, I’m back on the strict Phase One of the South Beach Diet, again. I know I’ll stick to it because in just a couple weeks I’ll have plenty of indulgences. Thanksgiving, my birthday, and Christmas are just around the corner!
David and I have started a little Sunday tradition. We try a new food or a new preparation and watch Iron Chef America and The Chef Jeff Project on the Food Network. It’s so much fun to cuddle up on the couch while eating and watching yummy food. It’s the best way to end a weekend.
A couple weeks ago I experimented with a soup. Soup is not something we make from scratch very often. Like, ever. We made this Zucchini and Yellow Squash Soup with Parmesan. It’s South Beach friendly, and it was delicious. It made a huge amount and we had it for lunch and dinner many times afterwards.
On the theme of soup, I made this Roasted Red Pepper and Red Lentil Souplast week. Also South Beach friendly, this had an amazing Southwestern and Mediterranean flavor. I will most certainly be making this one again. I made some changes from this recipe. I don’t have coriander, and didn’t want to spend $5 on it, so I used some black pepper and curry powder instead. Instead of onion, I used shallot. Instead of garnishing with cilantro, I used some Italian flat-leaf parsley and powdered Parmesan.
Today we went to a birthday/bon voyage party for our friend Marion who is leaving on a trip to France in a few days. (Jealous!!) I was asked to bring fruit. I went to Metro Market thinking I’d buy some berries and grapes and put together a fruit tray. Well, they didn’t have ANY berries! A fruit tray of apples and bananas didn’t seem that interesting. They had a big variety of tropical fruit, however, and much of it was on sale! So I decided a tropical fruit salad would be delicious.
And it was. I mixed it up with a Vanilla Dressingcourtesy of Alton Brown (instead of lemon juice, I used lime, and I didn’t use the mayo). I had the following: pineapple, papaya, kiwi, persimmon, Asian pear, mango, and pomegranate seeds. OMG YUM! And pretty…
Tonight was back to the South Beach approved food. David butterflied some chicken breasts and gave them a nice sear, and finished them in the oven. With a few minutes left to go, he smothered covered them in some dried herbs and cheese. YUM!
We apparently had a white theme going on, as we roasted cauliflower (our new ingredient for the night) for a side dish. I tossed it with a little olive oil, salt, garlic powder, pepper, and powdered Parmesan. I roasted at 400 degrees for about a half hour, stirring every 10 minutes or so, or until golden brown and delicious.
I never thought I’d look forward to a Sunday night!