Foil-Baked Salmon Recipe with Basil Pesto and Tomatoes

I'm learning new things all the time as a food blogger, and this week I learned that shiny aluminum foil can really make it challenging to get a good photo of lovely baked salmon with pesto and tomatoes! I actually made this twice (the sacrifices I make for my readers!) and these were the photos that came out best. I hope it looks appetizing, because this was truly drop dead delicious when I ate it! The recipe was adapted from Mark Bittman's Quick and Easy Recipes from the New York Times, where Bittman had used tomatoes and fresh basil to top salmon that was baked in foil. I didn't have any fresh basil but I had lots of frozen basil pesto, which I think might have even been an improvement on the original recipe.

Those of us who are food-obsessed people tend to think everyone knows about pesto, but I discovered in my school faculty room that some people aren't familiar with this classic Italian sauce. Variations of pesto abound (see some after the recipe, including pesto ideas from other bloggers) but classic pesto always has basil, garlic, olive oil, pine nuts, and Parmesan cheese, all pureed together in a mortar and pestle or food processor. There are many different types of basil, and all need quite a bit of sun to grow well. I've been growing my own basil for years in the hot Utah summers, and freezing it to make soup and pasta sauce during the cold Utah winters. Now here I am writing about basil again for Weekend Herb Blogging #118, hosted by Claudia from Fool for Food. If you'd like to enter, here are the rules for Weekend Herb Blogging and where to send your entry. Now keep reading to see how I made this delicious salmon baked in foil.

Tear two sheets of foil big enough to wrap salmon, stack one on top of the other, and drizzle about 2 tsp. olive oil in the center. Place two salmon filets on top of the olive oil.

Top each piece of salmon with about 2 tsp. basil pesto. Spread it around so the salmon is well covered by the pesto.

Slice tomatoes about 1/4 inch thick, and arrange so they're covering the top of the salmon. (I got these tomatoes from Costco, which may annoy eat local fans. I do eat local tomatoes from the backyard all summer, but every once in a while I do buy tomatoes in the winter, but only when they have that tomato smell!)

Wrap salmon in foil, doubling over the seam and ends. Bake at 450 F for 15 minutes. Then let sit a few minutes before carefully opening packet. Serve hot, and enjoy!

Foil-Baked Salmon with Basil Pesto and Tomatoes
(Makes 2 servings, can be doubled but use separate foil packet for each two pieces of salmon. Recipe adapted from Mark Bittman's Quick and Easy Recipes from the New York Times.

2 salmon filets, about 6 oz. each
2 tsp. olive oil (to grease foil)
about 4 tsp. basil pesto (can use pesto from a jar here with good results, although obviously homemade pesto is even better)
4-5 medium tomatoes, sliced about 1/4 inch thick

Preheat oven to 450 F. (I used my toaster oven.) Place a baking sheet in oven to heat while you prep the salmon.

Tear two pieces of foil, big enough to wrap salmon with some overlapping. Place foil pieces one on top of the other. Put about 2 tsp. olive oil in center of top piece of foil and lay salmon on top of oil.

Spread each piece of salmon with about 2 tsp. basil pesto. Arrange sliced tomatoes over pesto so they cover the top of the salmon.

Wrap salmon securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.

Remove from oven after 15 minutes and let sit 2-3 minutes. Then open carefully and serve immediately, while salmon and tomatoes are hot.

South Beach Suggestions:
This is a wonderful meal for any phase of the South Beach Diet. Serve with a perfect green salad for phase one. For phase two or three, I would add something like Georgette's Really Lemony Greek Pilafi or Curried Rice and Red Lentils.

More Ideas from Kalyn for Cooking with Pesto:
Sun-Dried Tomato Pesto or Spread
Baked Chicken Stuffed with Sun-Dried Tomato, Basil, and Goat Cheese
Spinach and Basil Pesto

Sauteed Zucchini with Spinach and Basil Pesto
Asparagus with Basil Pesto
Leftover Chicken Pesto Salad
Roasted Sweet Potatoes with Pesto

Pesto Variations from Other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Basil Pesto from Lucullian Delights
Cilantro Pesto from Simply Recipes
How to Make Pesto Like an Italian Grandmother from 101 Cookbooks
Pasta with Sage-Walnut Pesto from The Inadvertent Gardener
Beet Pesto from A Veggie Venture
Strawberry Basil Pesto from Chocolate and Zucchini
Sicilian Nut Pesto and Pesto Russo from The Traveler's Lunchbox
Thai Basil Pesto Pasta from Cook and Eat
Parsley Pesto from Erin's Kitchen
Garlic Scape Pesto from What Geeks Eat

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes Weekend Herb Blogging

Black Bean and Beef Chili Recipe with Cilantro, Lime, and Avocado Salsa

Even if it wasn't almost Superbowl party time, the weather in Utah is telling me it's definitely time for Chili. For anyone not familiar with the cuisine of the Southwestern United States, the stew-like dish called Chili may be a bit puzzling. Yes, it does usually contain chiles (small red or green hot peppers) as well as chile powder (powdered dried chiles). If the Chili has meat it could be beef, pork, chicken, or turkey, but Chili can be a vegetarian dish. There are Chili recipes with or without beans, but if you use beans, many types will work, including red beans, black beans, white beans, pinto beans, and more. Besides chiles, meat and possibly beans, most Chili recipes include tomatoes and onions.

I've made a lot of Chili, but I'm not sure I've ever made a bowl of Chili that really knocked my socks off the way this one did. It wasn't just the black beans, cilantro, and lime juice, although those are my favorite flavors for this type of dish. What really put this Chili into over-the-top status was the creamy avocado-cilantro-onion salsa, something I can imagine myself adding to all my Chili creations from now on. Where did I find this great recipe? I've been raving for ages about Fine Cooking Annual, and even offered it as part of my Menu for Hope prize. But when I went to order it for the winner (Elke from Elkit in Wonderland) she decided to try the newer Fine Cooking Annual 2008, and of course I had to get it too! This book is another great collection of recipes from the people at Fine Cooking Magazine.

Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa
(Makes about 6 servings, recipe adapted slightly from Fine Cooking Annual 2008.)

3 cans black beans
1 can (14.5 oz.) diced tomatoes (I like Muir Glen organic tomatoes)
1 diced Chipotle chili pepper (from a jar of Chipotles in Adobo Sauce - or substitute a pinch of ground Chipotle chile powder)
1-2 T olive oil
1 lb. very lean ground beef (less than 10% fat)
1 large red onion, very finely diced
1 T or more regular chile powder (I used Penzeys, other brands may say New Mexico chile powder or Mexican chile powder)
1 T or more Ancho chile powder (also Penzeys, Ancho chile powder adds great flavor, but can use more regular chile powder)
pinch ground Chipotle chile powder (also from Penzeys, Chipotles are smoked jalapenos, and the powder is very hot so use sparingly)
2 tsp. ground cumin or more
2 cups homemade beef stock or 1 can beef broth
1-2 T tomato paste (I used Amore Tomato Paste which comes in a tube, a product I received to sample that I'm really loving)
1/4 cup + 1/4 cup fresh lime juice (about 4 limes)
1 bunch cilantro, chopped
2 avocados, finely diced
salt and fresh ground black pepper to taste (I didn't use any salt)

Drain 2 cans black beans into colander and rinse well, until no more foam appears. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced Chipotle chile pepper. Process the beans and tomatoes about 2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the back of the turner to break it into small pieces. Remove beef to bowl, then add a bit more olive oil and half the onions (about 1 cup.) Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chile powders and cumin and saute about 30 seconds.

Add beef stock, browned ground beef, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer. (I actually simmered my Chili at very low heat for nearly two hours. Halfway through the cooking time, taste to see if you want additional chile powder. I think chile powder is something you need quite a bit of in a dish like this.)

While Chili simmers, dice avocado and place in plastic bowl with 1/4 cup fresh lime juice. (I used Elise's method to chop the avocado inside the skin, which was easy and not messy.) Rinse and finely chop the cilantro. Mix rest of the chopped onion (about 1 cup) and half the chopped cilantro (about 3/4 cup) into the avocado-lime juice mixture. (This can be kept in the refrigerator while the Chili cooks, but be sure to mix the lime juice with the avocado as soon as you cut it to keep the avocado from turning brown.)

Just before serving Chili, stir in the other 3/4 cup chopped cilantro and 1/4 cup lime juice and cook about 5 minutes. Taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.

South Beach Suggestions:

Made with low-fat ground beef, this Chili would be a great main dish for any phase of the South Beach Diet.

Superbowl Chili from the Past:
Two years ago I made Not Just for the Superbowl Chili and took it to a party at my brother Mark's house for the traditional Denny Family Superbowl Party. (It's a photo from my old camera, so the picture isn't the greatest, but that's a delicious Chili recipe too with beef, sausage, olives, mushrooms, and two kinds of beans.) I'm going to Mark's house again, but I'm not sure what I'll be making for this year's party.

More Variations of Chili:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Turkey and White Bean Chili with Chocolate
Winter is Coming, Get Your Chili Recipes Ready from BlogHer (with many recipe links)
Collection of Chili Recipes (from Simply Recipes and other blogs)
Chili Cook-Off Roundup from Running with Tweezers (many recipe links)
Vegetarian White Chili from Mac & Cheese
Texas Red from Cooking by the Seat of My Pants
Three Bean Vegetarian Chili from Pinch My Salt
Chocolate Chili from Kitchen Parade

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes

Diet Friendly Ranch-Style Dip: Greek Yogurt and Cottage Cheese Dip with Dill

When I was a kid, everyone in my family went crazy over my Grandma's Vegetable Dip. We had it as an appetizer for every family party, and everyone simply called it "vegetable dip." This was long before Hidden Valley Ranch Buttermilk Dressing had burst upon the American culinary scene to become the salad dressing of choice for so many American families, but my grandma's "vegetable dip" did taste a lot like the ranch dressing or dip you can make with the Hidden Valley Ranch packaged mix.

I do like the flavor of the dressing and dip made with the mix, but lately I've wanted a recipe for a lighter dip, made without mayo and not using a package mix. This recipe uses low-fat cottage cheese and my favorite fat-free Fage Total Greek Yogurt to make a dip that's delightfully creamy but very low in fat. Not only that, yogurt is one of the SuperFoods, so this dip is very nutritious! This recipe has more dill flavor than regular Ranch Dip, so if you're not crazy about dill, use a smaller amount. I also use a spice mix called Bon Appetit, which can be replaced with celery salt and onion powder. I really liked the flavor of this diet-friendly dip. If you're seriously dieting and need something to take to a Superbowl party, this dip with an assortment of crisp veggies could help you stay on track.

Greek Yogurt and Cottage Cheese Dip with Dill
(Makes 2 cups, recipe created by Kalyn)

1 cup low-fat cottage cheese (the brand I used has only 5 grams fat in 1 cup)
1 cup fat-free Greek Yogurt (I like Fage Total Greek Yogurt)
1-2 tsp. dried dill weed (depending on how much you like dill)
2 tsp. Bon Appetit or Beau Monde seasoning (see below for more information or replacement if you can't find these spice blends)
1-2 tsp. onion powder (can also use finely grated onion if you don't have onion powder)

Put cottage cheese in food processor with steel blade and process about one minute, until cottage cheese is well blended. (It will not be completely smooth.) Add yogurt, dill weed, onion powder, and Bon Appetit or Beau Monde seasoning. Blend about 30 seconds more, until all ingredients are well combined. Chill several hours before using.

Variations:
Obviously, you can use the Hidden Valley Ranch packaged mix with my mixture of cottage cheese and yogurt to make a dip that's more nutritious.

You can make a variation of this recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you'd like a chunkier dip. I would use about 2 T of each.

About Bon Appetit and Beau Monde Seasoning:
Bon Appetit is a type of seasoning salt made by McCormick Schilling which contains salt, MSG, celery seed, and onion. (I realize many people are concerned about MSG, but I'm convinced it is safe after writing about it for Blogher and using this spice blend for many years.) Beau Monde Seasoning is made by Spice Islands and the ingredient list says salt, dextrose, onion, celery seed, and silicon dioxide. (Dextrose is sugar and silicon dioxide is a mineral added to prevent clumping. Don't be confused by "recipes" claiming to be Beau Monde Seasoning with a long list of ingredients.) If you can't find either of these, or don't want to use something with MSG I would replace it with a mix of 2/3 celery salt, 1/3 onion powder, and a tiny pinch of sugar or Splenda.

More Tasty Dips made with Yogurt:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
World's Best Tzatziki Sauce
Spicy Yogurt Dip from Saffron Trail
Swiss Chard Tzatziki from Simply Recipes
Chive, Cilantro and Yogurt Dip from Slashfood
Borani - Spinach and Yogurt Dip from We [heart] Food
Beetroot and Yogurt Dip from Turkish and Delicious
Yogurt Dip for Falafel or Veggies from One Hot Stove
Indian Spinach Dip from 28 Cooks

Other Healthy Dip Recipes:
I wrote Dip Into Something Nutritious on Superbowl Sunday for BlogHer.

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes

Recipe Favorites: Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese

(Updated January 2008) If you're looking for a fancy chicken recipe for dinner guests, try this recipe for Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese that I'm adding to the Recipe Favorites category today. I've had so many people tell me they've tried this recipe and like it, and it's one I've personally made over and over since I came up with this combination. I'm using whole wheat pastry flour and 100% whole wheat bread crumbs here to make the recipe more South Beach Diet approved, but if you don't care about that you could use any flour or bread crumbs. There's also a phase one version of Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese, for anyone who's interested in that. The phase one version omits the flour and bread crumbs, but it's equally delicious.

If you were making it for guests, this is something you could make earlier in the day and keep in the refrigerator until you're ready to cook it. I would let it come to room temperature before baking. Then while the delicious chicken bakes, make a nice green salad and a side dish, set the table, and your dinner is ready! Keep reading for step-by-step instructions of how to make this.

Even though I'd recently made my own Sun-Dried Tomato Pesto, the homemade pesto was so good, I wanted to save it to spread on pita bread, so I used purchased sun-dried tomato pesto. This is the brand I used, which was very good.

Trim all visible fat and tendons from each chicken breast. (I save those scraps in the freezer to make chicken stock.)

Pound the chicken breasts until they are 1/4 inch all over. It doesn't matter if the shape changes a bit, since you're rolling them up.

Spread each piece of chicken with a thin layer of the pesto/basil/goat cheese mixture which you have barely pulsed in the food processor.

Roll up chicken breasts, tucking in stray pieces, and securing each rolled chicken breast with a couple of toothpicks.

Dip each chicken piece into flour, then egg, then parmesan/bread crumb mixture.

Bake chicken for close to an hour in glass casserole dish, arranging it so pieces aren't touching.

Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese
(6 servings, recipe created by Kalyn)

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

South Beach Suggestions:

This dish is suitable for phase two or three of the South Beach Diet because of the flour and bread crumbs. I liked this so much I created a phase one version of Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese. Either of these would taste great with Slow Roasted Asparagus, cooked with the chicken. For a side dish for phase 2 or 3, add Georgette's Really Lemony Greek Pilafi

Other Recipes Using Fresh Basil:
How to Freeze Fresh Basil
Sausage and Basil Marinara Sauce
Lightly Steamed Asparagus with Basil Vinaigrette
Basil Vinaigrette for Drizzling on Tomatoes
Spicy Cherry Tomato Sauce for Pasta
Italian Sausage Pasta Salad
Grilled Halibut with Basil Vinaigrette

More Delicious Ways to Stuff Chicken Breasts:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Chicken Stuffed with Green Chiles and Cheese
Stuffed Herbed Chicken with Boursin Cheese from Simply Recipes
Stuffed Chicken with Roasted Carrots from The Foodie Princess
Feta Stuffed Chicken Breast from Christine Cooks
Pear and Sage Stuffed Chicken Breast with a Hazelnut Crust from The Passionate Cook
Pesto and Ricotta Stuffed Chicken Breasts from Cook (almost) Anything At Least Once
Stuffed Chicken Breasts with Spinach and Red Peppers from The Foodie Fashionista
Mushroom-Stuffed Chicken Breasts with Madeira Sauce from The Savory Notebook
Gruyere, Arugula, and Proscuitto Stuffed Chicken Breasts from Culinary in the Country
Gremolata-Stuffed Chicken Breasts with Tomato Relish from We [heart] Food

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes Weekend Herb Blogging

Cannelini Bean Soup Recipe with Roasted Italian Sausage and Escarole

Why oh why did it take me so long to try escarole? Back in Feburary of 2007 I wrote about escarole for BlogHer and brought some home, with good intentions of using it in a soup like this. I'm not sure why, but I never managed to cook that escarole, and it's taken me all this while to buy it again. This is the soup I planned to make nearly a year ago, one of those classic soups of beans, sausage, and escarole, and what a great combination! It only took one spoonful for me to realize I absolutely adore escarole, with its unique flavor that's subtly different from any other green I've tried.

Surely I'm not the only escarole deprived cook out there? If you don't know about escarole, you may not realize that this least bitter member of the endive family can be eaten raw or cooked and the darker outer leaves are much stronger in taste than the inner, lighter colored leaves. Escarole is nutritious, and it's low in calories. In Italian cuisine, escarole is traditional with sausage, garlic, and white beans, but there are many other flavor combinations that work. I thought escarole would be a fun ingredient to feature for Weekend Herb Blogging, a weekly event for cooks who like to learn about new herbs, plants, veggies, or flowers. This week's host is Anna from Anna's Cool Finds, and she's trying to set a record for the most participants by offering a prize drawing to give you a little more incentive to post an entry this week, so don't miss out. Here's where to send your entry and a reminder about the rules for Weekend Herb Blogging. Now on to my escarole soup recipe and a few very interesting escarole recipes from other bloggers.

Cannelini Bean Soup with Roasted Italian Sausage and Escarole
(Makes about 6 generous servings, I suggest doubling it if you want to use the whole head of escarole; recipe created by Kalyn with inspiration from many similar recipes she's seen.)

1/2 lb. hot or sweet Italian Sausage (2-3 links, use turkey Italian Sausage for South Beach diet)
1 medium onion, chopped
1 T finely minced garlic (or use garlic puree from a jar)
1-2 tsp. olive oil, to saute onions and garlic
1 can cannelini beans (not rinsed)
6 cups + 1-2 cups more homemade chicken stock (or use 4 cans + 1 can more chicken broth)
pinch hot pepper flakes
1/2 large head escarole, thinly sliced and coarsely chopped (use outer leaves and save inner leaves for salad)
coarse ground black pepper to taste
fresh grated parmesan cheese for serving

Preheat oven or toaster oven to 425. Spray a roasting pan with olive oil, then roast sausage until well browned and cooked through, about 25 minutes. Let sausage cool, then cut into slices about 1/4 inch thick. When roasting pan has cooled a few minutes, pour in 1/2 cup chicken stock and use a metal turner to scrape off browned bits from the pan. Add this to the soup when you add the chicken stock. (You can also cook the sausage in a frying pan, but in soup I like the way roasting intensifies the flavor of the turkey sausage.)

While sausage cooks, chop onions and garlic. Heat olive oil in heavy soup pot and saute onions 3-4 minutes, until softened but not brown. Add garlic and saute 1-2 minutes more. Add chicken stock (including deglazing liquid from roasting pan), beans, sliced sausage, and hot pepper flakes to soup pot and simmer about 30 minutes.

While soup simmers, wash escarole, slice, and coarsely chop. Add escarole to soup pot, along with additional chicken stock if it seems too thick. Taste for seasoning and add black pepper to taste. (I didn't add any salt, but you might want some.) Let cook 20-30 minutes more, until escarole is starting to break apart slightly. (I used my immersion blender and barely blended the soup after the escarole had cooked about 15 minutes, which is completely optional.)

Serve hot, with fresh-grated parmesan cheese to sprinkle on top if desired.

South Beach Suggestions:
With turkey Italian Sausage, this soup is a perfect main dish for any phase of the South Beach diet.

More Delicious Ways to Cook Escarole:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients. If you have a good recipe using escarole, feel free to leave a link in the comments.)
What's the Role of Escarole from BlogHer
Lentil and Escarole Soup from Farmgirl Fare
Chickpeas and Escarole from Mele Cotte
Green Pea, Escarole, and White Bean Minestrone from Figs, Olives, Wine
Escarole and Chickpea Soup with Pesto from Champaign Taste
Chickpea and Escarole Soup from Vanesscipes
Turkey-Escarole Soup from The Perfect Pantry
Whole Wheat Spaghetti with Gorgonzola and Escarole from Culinary in the Country
Escarole at Home from In Mol Araan
Grilled Escarole from Nosheteria
Utica Greens from Couteau Bonswan

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes Weekend Herb Blogging

Recipe for Tuna Mousse or Spuma di Tonno

Tuna packed in olive oil was one of the tastes of 2007 that I went completely nuts over. I found Tonno Genova brand which was inexpensive compared to the Italian imports, and pretty soon I was using it regularly. I liked this tuna every time I tried it in a recipe, so when I saw a post on Sweetnicks where she was using tuna packed in olive oil to make a type of spread for crackers, I was sure Tuna Mousse was something I'd absolutely love. Besides my favorite tuna, there were some other flavors added to the mix that I thought sounded interesting. I made it during the holidays this year, and thought it was completely delicious.

Now I hear there's a big football game coming up. To say that I'm not really a football fan would be an understatement. (I confess that I had to check Google to see who's playing.) But while I'm not that big on football, I do like parties, and this dip strikes me as a pretty South Beach friendly snack to eat while you're watching the big game. In the photo I served it with high-fiber 100% whole wheat crackers, but I think it would be great as a dip with whole wheat pita chips or crudites too. If you like tuna and you're looking for an unusual appetizer for your game-day party, give it a try.

Tuna Mousse or Spuma di Tonno
(Makes about 1 cup, recipe adapted slightly from Tuna Mousse found on Sweetnicks. Edit: This recipe was originally created by David Shalleck for his cookbook Mediterranean Summer, and he granted permission for it to be used by Michael Chiorello. Thank you to David Shalleck for correcting that information.)

1 can tuna packed in olive oil (7 oz.)
4 tsp. mayo (recipe called for soft butter)
1 T half and half (recipe called for cream, which I didn't have)
2 tsp. balsamic vinegar (I like Fini balsamic vinegar)
2 tsp. soy sauce
2 tsp. fresh lemon juice
sea salt and fresh ground black pepper to taste (I didn't use much salt)

Put tuna in a food processor and pulse a few times to break up the tuna. Add mayo (or butter), half and half (or cream), vinegar, and soy sauce and blend until smooth. Scrape sides of the bowl if needed, then add lemon juice and pulse a few more times. Taste to see if you want to add salt, and season with salt and pepper as desired. Serve at room temperature, with crackers, toasted pita chips, or crudites. Can be refrigerated for a few days, but let come to room temperature before serving.

South Beach Suggestions:
Even if you used the butter and cream this recipe called for, they're in such small amounts that I would still consider this to be South Beach Diet friendly. Serve it with crudites like celery, red peppers, or cucumbers for phase one. For phase 2 or 3 you could use 100% whole wheat crackers or pita chips. (Check the label as sometimes it will say "wheat flour" which is really just white flour. It should say 100% whole wheat or whole wheat.)

More Bloggers Raving over Tuna Mousse:
Spreadable Tuna Mousse from David Lebovitz (Scroll down for Tuna Mousse recipe.) I saw David's post long after I made the tuna mousse. David credited the recipe to David Shalleck's cookbook Mediterranean Summer . (This was edited 1-22-08 - As I mentioned above, thanks to Mr. Shalleck for letting us know in the comments who should get credit for this wonderful recipe.)

More Delicious Options for Tuna Packed in Olive Oil:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Tuna Stuffed Avocado Salad with Tomatoes, Cilantro, and Lime
White Bean Salad with Tuna and Parsley
Garbanzo and Tuna Salad with Parsley and Red Pepper
Tuna Salad with Sun-Dried Tomatoes, Cucumbers, Parsley, and Basil
Linguine with Arugula, Tuna, and Hot Pepper from What Did You Eat
Pasta with Tuna, Arugula and Hot Pepper from Simply Recipes
Herbed Balsamic Tuna Salad from Gluten-Free Bay
Pasta Shells with Italian Tuna and Artichokes from Blue Kitchen
White Bean Salad with Tuna and Artichoke Hearts from Champaign Taste
Tuna-Artichoke Panini from The Domestic Goddess

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes

Spinach Salad Recipe with Warm Ginger Vinaigrette

I love to buy one-pound tubs of baby spinach from Earthbound Farms, since spinach is one of the Superfoods, and I really enjoy the flavor of fresh spinach. Still, using up those huge tubs of spinach can be a challenge, and I'm always happy when I find another good spinach salad recipe. I found this idea for warm ginger vinaigrette for spinach salad in Fine Cooking Annual, a cookbook that's one of my all-time favorites. What's special here is using finely grated fresh ginger root in the dressing, and warming the dressing before it's drizzled over the salad. I'm not a purist about using fresh ginger, but in this recipe the slight bite of the fresh ginger really bumps up the flavor. If you only have ginger in a jar, the thick paste labeled ground ginger and sold near the Asian foods, will come closest to capturing the fresh ginger flavor.

I kept loving how this tasted but hating the photos, so I made it a few times before I got a photo I was happy with. The original recipe called for thin strips of pork which were sauteed before the red bell peppers and green onions were added to the pan. That version was delicious, and also one with strips of thinly-sliced sauteed chicken breast. But yesterday I had some leftover roast chicken so I made an even-easier version with already cooked chicken. This salad was just as tasty as the others, so make whichever variation that works for you. I think this would also be a great salad without meat, possibly with tofu replacing the meat, or another type of vegetable added with the red peppers.

Cutting the meat and vegetables into thin, same size strips is pretty important to the look of this salad, as well as making sure they cook quickly. (In Chinese cooking, this is called "symmetry of cut."

Spinach Salad with Warm Ginger Vinaigrette
(Makes 2 salads, probably with extra dressing for another time, recipe adapted from Fine Cooking Annual.)

Dressing:
3 T olive oil
2 T rice vinegar (not seasoned rice vinegar, which contains sugar)
1 T soy sauce
1/2 tsp. Splenda, Agave Nectar, or sugar
1 tsp. Asian sesame oil
1 T finely grated fresh ginger (Use a microplane grater if you have one. If you only have ginger in a jar, I would increase the amount a bit.)

Salad ingredients:
1 red bell pepper, cut into thin strips
3-4 green onions (scallions) cut into thin strips
1 thick piece breast meat from roasted chicken, cut into thin strips
(for variations, you can use 1 thick boneless pork chop or 1 thick boneless, skinless chicken breast, cut into thin strips and then sauteed as you're making the salad)
1-2 tsp. olive oil for cooking vegetables (and meat if using raw meat)
4 large handfuls baby spinach leaves (about 4 cups spinach leaves)

In glass measuring cup, add olive oil, rice vinegar, soy sauce, sweetener of your choice, sesame and finely grated fresh ginger. Wisk together and set aside.

Heat a heavy non-stick frying pan over medium-high heat and add olive oil. If using thin strips of raw pork chop or chicken, add that to pan first and saute 2-3 minutes, until meat is done and barely starting to brown. Remove meat from pan and add red bell peppers. Saute 2 minutes, then add green onion strips and saute 1-2 minutes more. Add cooked meat back into pan and heat 1-2 minutes more. (You can add the cooked chicken and warm it for a minute or two at this point if desired. It's very important to use a non-stick pan if you plan to do that. You could also just let the cooked chicken come to room temperature and arrange it on top of the salad.)

Pile spinach on two serving plates, and use a turner to arrange sauteed vegetables and meat on top of spinach. Pour dressing into frying pan, increase heat a little and cook 1-2 minutes, until dressing is hot and fragrant. Use a spoon to drizzle desired amount of dressing over each salad. (You may not need all the dressing. Leftover dressing can be stored in a jar in the refrigerator for a few days.) Serve immediately.

South Beach Suggestions:

Made with lean chicken or pork, heart-healthy olive oil, and using Splenda, this would be a great main-course salad for any phase of the South Beach Diet. For phase 2 or 3 you could use Agave Nectar, a natural sweetener that's low on the glycemic index.

A Surprise from the Recipe Archives:

When I checked for other spinach salad recipes, I was surprised to see that I'd created a very similar dressing recipe long before I bought this cookbook and used it on Asian Spinach Salad Many Ways and Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds. What makes the dressing combination even better in this recipe is the grated fresh ginger, and warming the dressing before it's drizzled over the salad.

More Ideas for Using Fresh Spinach:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Spinach and Sorrel Salad with Pecans and Goat Cheese
Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms
Spinach Salad with Bacon and Feta
Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat cheese
Spinach Salad Recipe with Marinated Garbanzo Beans and Feta Cheese

Spinach Salad with Goat Cheese and Avocado from What's For Lunch Honey
Spinach and Fig Salad from Cooking with Amy
Ruby Red Grapefruit and Baby Spinach Salad from A Wee Bit of Cooking
Ina's Pesto Pea Spinach Salad from Tasting Spoons
Spinach Salad with White Stilton with Apricots from Albion Cooks

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes