Phase 1 South Beach: Roasted Balsamic Spring Onion

I used this as a sweet and roasty accompaniment to Poblano's Mushroom Medley & Pistachio & Hazelnut Encrusted Turkey.  

Roasted Balsamic Spring Onion

Ingredients

1 bunch of Spring Onions (I used Vidalia)

1 tablespoon Balsamic Vinegar

1/2 tablespoon olive oil

As pictured above, slice the green parts off and reserve in a bowl - we will add them later as they will cook faster than the white ends. Chop the white ends up as well, add to a broiling pan, drizzle olive oil and balsamic over the onions, and broil with the oven door open.  Check the onions after 5 minutes - once they begin to blacken slightly around the edges, add the chopped green tops and mix, and place back in oven.  Cook until the green tops soften, about 5 minutes longer.

Enjoy!!

Phase 1 South Beach: Poblano's Many Mushroom Medley

I like mushrooms, but they really do need salt if they are to be eaten by themselves.  A nice tasty roasted poblano can add enough flavor to a mushroom medley to make up for SinSal.

Poblano's Many Mushroom Medley

Ingredients
4 mushrooms of 4 varieties
(you can use any type of mushroom - I suggest portabella, white, crimini and shitaki)
2 shallots, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 poblano, roasted

For the mushrooms, you will need a heavy skillet or a nice wok (I used a wok).  The idea is to get the oil in the skillet and heat it very hot on high before adding in the mushrooms.  Once your shrooms are washed and sliced, and your pan is super hot, add them to the pan.

portabella, white, crimini and shitaki

Meanwhile, add the poblano into the broiler or roast on an open flame, turning so that each side blackens.

I made this dish alongside Balsamic Spring Onions - so I roasted the pepper on top of the balsamic onions.

Flip and stir the mushrooms as you hear them sizzle.  Once 1/2 of the liquid they give off is gone, add the shallots and continue to flip and stir.  Once there is little liquid left, add the garlic and cook for 1 more minute.

Remove from heat and pour mushrooms into a bowl to stop the cooking.  Once the poblano is blackened on all sides, put it in a plastic zip lock to steam the skin loose.  Once cool, remove skin and seeds, chop, and add to the mushrooms.

YUM!

Phase 1 South Beach: Pistachio & Hazelnut Encrusted Turkey Breasts

My husband and I just started the South Beach Diet Phase 1.  It's always a challenge for me to come up with different meals to cook without salt that still have that WOW factor, so I've taken this diet as a challenge to eat gourmet!  The more tasty the meals are, the less I will miss my nightly glass of wine :)

Pistachio & Hazelnut Encrusted Turkey Breast

Ingredients
2 turkey breasts
1/2 cup pistachios
1/2 cup hazelnuts
1 tablespoon olive oil
1 teaspoon citrus spice (SinSal!)
2 tablespoons of a fresh herb in your fridge
1 egg

I found some tasty looking turkey breasts at our local Farmer's Market and, as Phase 1 is all about nuts, decided to crust the turkey for a good SinSal (salt-less) flavor.

I used our coffee grinder to grind about 1/2 cup of pistachios and 1/2 cup of hazelnut.  I added in 2 tablespoons of tarragon (any herb would work well here) and 1 teaspoon of a citrusy spice.  I used Penzey's Spices blend called Sunny Spain.  I then whisked 1 egg in a bowl, and added the Sunny Spain, Nut Mix, and tarragon in another bowl.  I trimmed the weird white vein thing out of the turkey breasts, covered with plastic wrap (parchment paper is better here, but I was out), and beat down to 1/4 inch pieces - see picture below.

Next, heat up a tablespoon of oil in a nonstick skillet until hot but not smoking and dip each turkey piece (smaller pieces work best) into the egg, and then into the nut & spice mix and add them to the pan in a single layer.  Cook each side until golden, about 5 minutes or less per side.  Once turkey is firmer to the touch, check to see it is cooked through by slicing around the middle of a larger piece, and enjoy!

I served this with Poblano's Many Mushroom Medley and Roasted Balsamic Spring Onions - see other posts for these recipes.

Crusty, crusty turkey, oh how you taste so good!

Shown here with Poblano's Mushroom Medley, Balsamic Spring Onions, and Fresh Mozz and Tomato Salad.  A complete and healthy South Beach Diet Phase meal!!

Eggplant Pizzas

These little guys are great for an alternative to carbs - they are quick and easy to make, and healthy too!

Eggplant Pizzas

Ingredients
1 large purple eggplant
1-2 tablespoons olive oil
3 shallots
1/3-1/2 cup Pom Diced Tomatoes (no salt added)
1 tablespoon Fresh Oregano
1/2 cup Ricotta Cheese
2 ounces fresh mozzarella, diced (it is low in sodium, but check the brand to make sure it has no more than 50mg of sodium listed)
Gruyere Cheese for shredding (this can be low in sodium cheese - check the packaging before you buy)

First preheat your oven to 350F. Then slice your eggplant so that you get large even rounds about 1/3-1/2 inch thick. On a cookie sheet, drizzle enough olive oil so that all of the eggplant rounds will have some oil under them. Place all rounds on your cookie sheet in a single layer and put in the oven for 10 minutes.

While your eggplants cook, julienne slice your shallots and saute in a small saucepan using a little bit of olive oil. After the shallots sizzle for a few minutes, add the Pom Diced Tomatoes and let simmer uncovered on a lower stove setting. Take your oregano leaves and rip them, and throw them into the pot. This should simmer about 6 minutes or so. If you are drinking red wine or happen to have an open bottle around, a few tablespoons in the sauce will add nice flavor. Remove your eggplants after 10 minutes, and spoon the tomato sauce onto each round.

Spoon Your Sauce On

Add a dollop of Ricotta Cheese to the center of each round, and arrange a few pieces of your diced mozz cheese. Grate a very small amount of Gruyere on the top, add some fresh black pepper if you wish, and toss 'em back in the oven for another 10 minutes. When you pull them out the cheese should be melted and the eggplant tender. Enjoy!

Buen Provecho!