If you've been following me lately, you've heard me mention (more than once, in fact), that I'm doing a The South Beach Diet Supercharged regroup. And I have lost more than five pounds, so I shouldn't complain. That said, no pasta and being part of Presto Pasta Night... well suffice to say, that's a lot of temptation. So I might just be moving on to Phase Two - with healthy carbs, including multi-grain pasta in time to submit something to Kirsten, of From Kirsten's Kitchen to Yours, who is this week's PPN host. Even if I don't get it together, you can. Just send your entries to kirstenmlindquist (at) gmail (dot) com and cc me ruth (at) 4everykitchen (dot) com before tomorrow night (midnight wherever you are).
I did make a fantastic Very Veggie Chili, from The South Beach Diet Supercharged and if one added cooked orzo or tiny pasta shapes, it would be great for the roundup. The no pasta photo is at the top of the post.
While I have been avoiding bread, pasta and any other carb this week, I have been eating very well, thanks for asking. Breakfast is always wonderful on SBD. I whip up some frittatas, cut them into quarters and have breakfast for a few days. You can find a ton of my favorite frittata recipes HERE. But the bottom line... saute some of your favorite ingredients (including leftover pasta, as long as you're not doing SBD phase one) in a small ovenproof skillet, whip up some eggs (I use 5 for a small pan), and add them to the pan, along with your favorite cheese & herbs. Let the frittata start to set - the center should still be a bit loose when you shake the pan. Pop it into a hot oven for about 15 - 20 minutes and that's it.
Above, mushrooms with leeks & grated Gruyere with fresh thyme. Below, a Farmers Market Frittata with fresh herbs, Cayenne Garlic Goat Cheese from my favorite - Ran-Cher Acres.
For lunch, I like something like the chili or farmer's market salads. As for dinner, simple grilled or roasted meat or fish with another salad or some sauteed veggies is perfect. Here are a few we've savoured this week. Getaway Farm and I served it with quick stir fry of Yukina Savoy, from Hutten Family Farm, with some grated fresh ginger, minced garlic and a splash of sherry vinegar.
This Maple Pepper Roasted Salmon is so simple...there is no recipe. Just roast a fillet in a very hot oven or on a grill until it's done the way you like it...about 10 minutes or so in my house. The salmon is fresh and local and from Mike's Fish Store at the market and the salad greens are a mix from Hutten Family Farm that was tossed with a tiny bit of Artisan Maple Dressing "handcrafted in Nova Scotia by Georgette, Angela & Nadia" - sorry no website. The fish was sprinkled with an interesting Chipotle Maple Pepper just before popping it into the hot oven. Both the dressing and the maple pepper were purchased at the Saltscape Expo that I wrote about. And yes, there's a bit of sugar in both, but if you use just a touch, you get the flavor with minimal negative impact to your diet. That's my story and I'm sticking to it!
More goodies, without recipes - Grilled Rosemary, Garlic & Lemon Lamb Chop from Wood 'n Hart, over more greens and a shaving of Parmesan drizzled with some good olive oil and a spritz of lemon juice.
This roasted salmon was drizzled with Blueberry Balsamic Vinegar from Half Island Harvest and served with roasted cherry tomatoes and asparagus, season of which I am sad to report, is already over, as is fiddleheads. That and the black flies mean that summer is soon upon us.
That's too horrible a note to end a food post, so how about my dinners of Seared Scallops with Citrus Balsamic Glaze over sauteed Mustard Greens....
...or these Lemongrass & Ginger Marinated Skirt Steaks from last weekend? All that food is making me hungry....I wonder what I'll whip up for lunch.