2 medium ripe tomatoes, sliced
4 oz. mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 T evoo
2 T balsamic vinegar
1 tsp cracked black pepper
arrange tomatoes and mozzarella in a rotating pattern on a large serving plate. combine oil and vinegar and drizzle over salad. sprinkle with basil and pepper.
modified from south beach
Showing posts with label south beach. Show all posts
Showing posts with label south beach. Show all posts
December 27, 2010
zucchini with dill
4 medium zucchini (about 1.5 pounds) sliced
2 T grated parmesan cheese
2 T fresh dill, chopped
1 T evoo
1 tsp red pepper flakes
bring pot of water to a boil. add zucchini to water and cook for 30-60 seconds or until tender crisp. drain.
transfer zucchini to bowl. add remaining ingredients. gently toss and serve.
from south beach
2 T grated parmesan cheese
2 T fresh dill, chopped
1 T evoo
1 tsp red pepper flakes
bring pot of water to a boil. add zucchini to water and cook for 30-60 seconds or until tender crisp. drain.
transfer zucchini to bowl. add remaining ingredients. gently toss and serve.
from south beach
tomato soup
1 small onion, chopped
1/4 c slice mushrooms
3 oz. diced ham
1/4 tsp evoo
1 clove garlic, minced
1/8 tsp sweet paprika
dash allspice
1 can chicken broth
1 can chickpeas
3 whole tomatoes, peeled
mix 1 set of ingredients in a large pot. cook for 1 minute. add broth, chickpeas and tomatoes. cover and simmer for 15 minutes.
puree the soup in a blender and serve.
from south beach
1/4 c slice mushrooms
3 oz. diced ham
1/4 tsp evoo
1 clove garlic, minced
1/8 tsp sweet paprika
dash allspice
1 can chicken broth
1 can chickpeas
3 whole tomatoes, peeled
mix 1 set of ingredients in a large pot. cook for 1 minute. add broth, chickpeas and tomatoes. cover and simmer for 15 minutes.
puree the soup in a blender and serve.
from south beach
tomato basil couscous salad
3/4 c cooked couscous
1 tomato, chopped
1/3 c canned chickpeas, drained and rinsed
2 scallions, chopped
1 tsp evoo
1 T fresh lemon juice
1 T chopped fresh basil
from south beach
1 tomato, chopped
1/3 c canned chickpeas, drained and rinsed
2 scallions, chopped
1 tsp evoo
1 T fresh lemon juice
1 T chopped fresh basil
from south beach
turkey roll ups with cilantro mayo
roll ups:
4 slices turkey breast or ham
4 medium boston lettuce leaves
cilantro mayo
4 scallions
4 red bell pepper strips
place 1 slice of turkey on a lettuce leaf spread with cilantro mayo. add 1 scallion and pepper strip. fold into a tight cigarlike roll. (can also use mayo as a dip)
cilantro mayo
3/4 c mayo
3/4 c loosely packed cilantro leaves
1 T fresh lime juice
1 tsp light soy sauce
1 small clove garlic
from south beach
4 slices turkey breast or ham
4 medium boston lettuce leaves
cilantro mayo
4 scallions
4 red bell pepper strips
place 1 slice of turkey on a lettuce leaf spread with cilantro mayo. add 1 scallion and pepper strip. fold into a tight cigarlike roll. (can also use mayo as a dip)
cilantro mayo
3/4 c mayo
3/4 c loosely packed cilantro leaves
1 T fresh lime juice
1 tsp light soy sauce
1 small clove garlic
from south beach
hummus
1 can (15 ounces) chickpeas
2 T fresh lemon juice
1/2 c tahini (sesame paste)
1/4 c chopped yellow onion
3 cloves garlic, chopped
2 tsp evoo
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped fresh parsley (optional)
drain chickpeas, reserving 1/4-1/2 c of the liquid
combine all ingredients in a blender until smooth, adding liquid if needed to thin puree. refrigerate 3-4 hours before serving. garnish with parsley.
from south beach.
2 T fresh lemon juice
1/2 c tahini (sesame paste)
1/4 c chopped yellow onion
3 cloves garlic, chopped
2 tsp evoo
2 tsp ground cumin
1/8 tsp ground red pepper
1/2 tsp salt
chopped fresh parsley (optional)
drain chickpeas, reserving 1/4-1/2 c of the liquid
combine all ingredients in a blender until smooth, adding liquid if needed to thin puree. refrigerate 3-4 hours before serving. garnish with parsley.
from south beach.
edamame salad
1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 c seasoned rice vinegar
1 T vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes (8 ounces) cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves
toss everything together in a large bowl.
can also make with chick peas. also good without cilantro
1/4 c seasoned rice vinegar
1 T vegetable oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bunch radishes (8 ounces) cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves
toss everything together in a large bowl.
can also make with chick peas. also good without cilantro
balsamic vinaigrette
1/3 c. evoo
1/3 c balsamic vinegar
2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp white pepper
1 T chopped fresh basil
from south beach
1/3 c balsamic vinegar
2 tsp chopped fresh thyme
1/4 tsp salt
1/8 tsp white pepper
1 T chopped fresh basil
from south beach
chicken pistachio salad
salad:
1/2 c shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 tsp + 1 pinch freshly ground black pepper
4 boneless skinless chicken breast halves
2 T evoo
1/2 c diced sweet white onion
1 head romaine lettuce
dressing:
1 tsp grated sweet white onion
1 large ripe avocado, pitted and peeled
3 T evoo
3 T fresh lime juice
1 T water
to make salad:
preheat the oven to 325. mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. press chicken into the nuts. heat 1 T of the oil in a skillet and cook the coated breasts, 2 minutes per side. place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160 and the juices run clear.
heat the remaining T of oil in a nonstick skillet over high heat. add the diced onion, 1/4 tsp salt, and a pinch of pepper. cook until the onion is browned.
line 4 serving plates with lettuce. slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. serve with the dressing.
to make dressing:
puree all ingredients in a blender.
serves 4
from south beach.
1/2 c shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 tsp + 1 pinch freshly ground black pepper
4 boneless skinless chicken breast halves
2 T evoo
1/2 c diced sweet white onion
1 head romaine lettuce
dressing:
1 tsp grated sweet white onion
1 large ripe avocado, pitted and peeled
3 T evoo
3 T fresh lime juice
1 T water
to make salad:
preheat the oven to 325. mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. press chicken into the nuts. heat 1 T of the oil in a skillet and cook the coated breasts, 2 minutes per side. place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160 and the juices run clear.
heat the remaining T of oil in a nonstick skillet over high heat. add the diced onion, 1/4 tsp salt, and a pinch of pepper. cook until the onion is browned.
line 4 serving plates with lettuce. slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. serve with the dressing.
to make dressing:
puree all ingredients in a blender.
serves 4
from south beach.
greek salad
salad:
8 leaves romaine lettuce
1 cucumber
1 tomato
1/2 c sliced red onion
1/2 c crumbled feta cheese
dressing:
2 T evoo
2 T fresh lemon juice
1 T dried oregano leaves
1/2 tsp salt
wisk together dressing ingredients. pour over salad and toss until evenly coated.
goes great with grilled chicken or fish.
from south beach
8 leaves romaine lettuce
1 cucumber
1 tomato
1/2 c sliced red onion
1/2 c crumbled feta cheese
dressing:
2 T evoo
2 T fresh lemon juice
1 T dried oregano leaves
1/2 tsp salt
wisk together dressing ingredients. pour over salad and toss until evenly coated.
goes great with grilled chicken or fish.
from south beach
grilled salmon with rosemary
1 pound salmon
2 tsp. evoo
2 tsp. fresh lemon juice
1/4 tsp. salt
pinch ground black pepper
2 cloves garlic
2 tsp. fresh rosemary leaves, chopped or 1 tsp. dried, crushed
cut the fish into 4 equal size portions. combine evoo, lemon juice, salt, pepper, garlic and rosemary in a bowl.
to broil, spray rack of broiler pan with evoo cooking spray and arrange fish on it. broil 4" from the heat for 4-6 minutes per 1/2" of thickness. if the fish is more than 1" thick, gently turn it halfway through broiling.
from south beach
2 tsp. evoo
2 tsp. fresh lemon juice
1/4 tsp. salt
pinch ground black pepper
2 cloves garlic
2 tsp. fresh rosemary leaves, chopped or 1 tsp. dried, crushed
cut the fish into 4 equal size portions. combine evoo, lemon juice, salt, pepper, garlic and rosemary in a bowl.
to broil, spray rack of broiler pan with evoo cooking spray and arrange fish on it. broil 4" from the heat for 4-6 minutes per 1/2" of thickness. if the fish is more than 1" thick, gently turn it halfway through broiling.
from south beach
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