8 ounces frozen shelled edamame (green soybeans)
1 ounce seasoned rice vinegar
1/2 tablespoon vegetable oil
1⁄8 teaspoon salt
Dash freshly ground black pepper
1/2 bunch radishes (4 ounces), cut in half and thinly sliced
1/2 cup loosely packed chopped fresh cilantro leaves
Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature.
Serve with grilled salmon if desired.
Showing posts with label South Beach Diet. Show all posts
Showing posts with label South Beach Diet. Show all posts
Tuesday, May 18, 2010
South Beach Carne Asada
1/4 cup fresh lime juice
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/3 teaspoon salt
1 (1 1/2 pound) flank steak, about 1" thick
1 large red onion, sliced into 1/4" thick rounds
1/2 teaspoon extra-virgin olive oil
1 small avocado, sliced into 1/4" thick pieces
1 cup fresh tomato salsa
In a 9" by 13" glass baking dish, combine lime juice, garlic, pepper, and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
While steak is resting, in a medium bowl toss onion with oil. Grill onion, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado, and salsa.
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/3 teaspoon salt
1 (1 1/2 pound) flank steak, about 1" thick
1 large red onion, sliced into 1/4" thick rounds
1/2 teaspoon extra-virgin olive oil
1 small avocado, sliced into 1/4" thick pieces
1 cup fresh tomato salsa
In a 9" by 13" glass baking dish, combine lime juice, garlic, pepper, and salt. Add steak and turn to coat. Cover the dish with plastic wrap and marinate steak at room temperature for 20 minutes, turning once.
Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 to 10 minutes.
While steak is resting, in a medium bowl toss onion with oil. Grill onion, turning occasionally, until golden, 4 to 5 minutes. Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado, and salsa.
Greek Meatballs-South Beach Diet
1 pound lean ground beef
1/2 small onion minced
1/2 cup finely crumbled reduced-fat feta cheese
2 garlic cloves, minced
1 large egg
1 Tbsp. EVOO, plus more for baking dish
1 Tbsp. dried oregano
1 Tbsp. plus 1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
Heat oven to 400. Combine all ingredients in a large mixing bowl. Kneed to combine but don't over mix. Lightly oil 9 X 13 pan. Shape mixture into 1-inch meatballs. Place in a single layer in baking dish and bake 12-15 minutes.
You can prepare several meatballs at once and then freeze in a single layer on a cookie sheet or plate and then transfer them to a plastic bag to use later.
1/2 small onion minced
1/2 cup finely crumbled reduced-fat feta cheese
2 garlic cloves, minced
1 large egg
1 Tbsp. EVOO, plus more for baking dish
1 Tbsp. dried oregano
1 Tbsp. plus 1 tsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
Heat oven to 400. Combine all ingredients in a large mixing bowl. Kneed to combine but don't over mix. Lightly oil 9 X 13 pan. Shape mixture into 1-inch meatballs. Place in a single layer in baking dish and bake 12-15 minutes.
You can prepare several meatballs at once and then freeze in a single layer on a cookie sheet or plate and then transfer them to a plastic bag to use later.
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