Happy Labor Day Weekend!

Is everyone ready for the last blast of summer? I know I am. This past week's cooler temps have me ready for Fall ... and I'm eagerly awaiting the close of Brillo Head Season. It won't be long now!

We'll be heading off to Momma and Papa Diva's today and I look forward to reaping the late harvest bounty of bro's garden. I'm told the tomatoes are plentiful and delicious. Sweet! Weather permitting, we'll be grillin' and chillin' with la famila grande and I'm excited about it.

In addition to the internet woes, I've been separated from my stove again this week and will need to remedy that next week. New recipes coming soon! I should mention that I decided to bake Ellie Krieger's triple chocolate cookies on Wednesday and they were *spectacular*. I won't repost the recipe here, because I didn't alter it at all. If you have the book and have not tried these cookies - do so. They were certainly a hit at the party last night - my nephew gave them a big "thumbs up." This bodes well for "The Food You Crave" and I'm looking forward to further exploration of the book.

Along with the new recipes, I'll have some news to share with you next week. Stay tuned! And, in the meantime, tell me how you're planning to spend the holiday weekend? If you're doing the BBQ thing - what will you be cooking and what's your favorite late-summer dish? Hungry Divas want to know!

Have a wonderful holiday weekend, dear readers, and make it Divalicious!

Back in Business ... I Think ...

Looks like I'm back in business here. The connectivity gods have favored me today ... though for how long, who knows? I'll try and make the best of it while it lasts.

I'd be remiss if I didn't tell you about my brownie experience over the weekend. Last Friday I linked you to Altered Plates' recipe for Moore Beany Brownies and set off on my search for carob powder and Teeccino. Happily, I found both at Whole Foods - a.k.a. "Whole Paycheck." Yes, I paid dearly for them, but the results were worth it. I made Deb's version of the brownies on Friday night and they are spectacular!

Now, I know some of you will read the recipe and think I'm crazy for making brownies with beans ... and you might be right ... but I'm telling you that they are truly delicious. I substituted Ghirardelli's Bittersweet Chips for the carob chips, but other than that I followed her recipe exactly. Let me tell you, these brownies will not last long here in Divaworld. They are moist, dense and so rich in chocolate-y goodness! Even the husband can't get enough of them. If he hadn't seen me making them, I would not have let on about the beans ... and he'd have been none the wiser. This recipe is a keeper and I recommend it to all.

The other nice thing about the brownies is that they are SB friendly: there's no flour or sugar needed, I used agave nectar, and they can be counted as a "sweet treat" ... just don't over indulge.

I'll be putting on my baker's apron again today. Last night I finally picked up a copy of the much recommended Ellie Krieger's "The Food You Crave" and I can't wait to start exploring it. I'm attending a little soirée tomorrow night and need to bring a dessert. I'm torn between Ellie's triple chocolate cookies or the carrot cake cupcakes ... both with whole wheat flour. Stay tuned.

Whatever I bake today will likely not be 100% SB approved, but I'm bringing the dish to a party and I'll only have a little bite. Who knows, I may not even let on that my dessert offering is a healthy one. It will just be our little secret. ~wink~

So, what's your favorite thing to bake?

Ohm ...

The husband and I were supposed to be away on vacation this past week /weekend, but the vicissitudes of his job being what they are, it recently became clear that going away would not be possible. Though we may not be able to have a proper get-away until October, I recognized that we were both in need of a mental holiday. Last week, a friend and I spent a fair amount of time surfing the web for spas and we were both intrigued by The Chopra Center at the Dream Hotel. After quelling my inital gag reflex over the Chopra-ness of it all, I decided to book some time there for the husband and I on Saturday afternoon.

What with being a Diva and all, you'd think that I soak up the pampering experiences like a sponge, right? Um, not exactly. I'm not a great fan of massage and, if I'm being honest, I'm not a great fan of any experience which requires individuals to be in a state of public undress. Let's face it, there's good naked and bad naked. I'm not telling you anything you don't already know. Good naked happens in the privacy of your own home and bad naked ... well, that covers just about everything else.

Case in point: Jerry Stiller swims at my pool. Several mornings a week, I am treated to the sight of him in his droopy jams. This is bad naked. Trust me. Ok, so really he's half-clothed, but in my book it still qualifies. You get the picture.

I'll give you a minute to scrub that mental imagine from your brain - and use the time to offer my deepest apologies to Mr. Stiller. He's actually a very nice, gracious and friendly man. He's lovely to everyone at the pool. Both he and his bating suit are fine - I kid, I kid! My point is simply that, gym locker rooms not with standing, I prefer humanity to remain clothed. Period. I prefer myself to remain clothed. Period. So, the spa environment is something of a challenge for me. Period.

I cast my reservations aside and booked the husband and I for The Udi Room - a treatment which involves mud, steam, sea salt and 4,000 gallons of sweat. Initially I read the description as: "Relax in a delightful stream while the natural principals of the muds extract toxins from the skin." Relaxing in a stream? Awesome! Loving water as much as I do, it sounded like heaven. However, my reading prescription must be in need of updating ... because the word was steam, not stream. Uh oh.

You can imagine my surprise upon entering the 125 degree room. Yikes! HOT! So hot I though I might die of it ... but I didn't. Once I relaxed it was actually pretty neat. The room had some overhead rainfall showers, which were extremely cold, and that icy water saved me from death. We emerged relaxed, peaceful and throughly exfoliated. My skin has never been so soft. It was altogether delightful and I can't wait to do it again.

I followed the Udi with an herbal bath and the husband had a massage. Suffice it to say that we have been pampered into a state of detoxified bliss and our visit to the Chopra spa was indeed like a mini-vacation. I can't say enough good things about it. The spa is spectacularly clean, the technicians talented and discreet, and the overall atmosphere is calm and inviting. I recommend it highly. Namaste!

Its Friday ... you know the drill by now ...

As it turns out, the husband is working at home today and we're fighting for the laptop. I guess I need to let him win since he's actually earning money while he writes!

Its another glorious day here in NYC, August has been just lovely, so I'm heading down to the Union Square farmer's market to score some more native corn. Its not SB approved, but I don't care - native corn season is short and sweet and I like to take full advantage of it.

Which brings me to my question of the day. This one was actually posed by Tracy of Pinot & Pineapple yesterday ... it concerns local v.s. organic produce. Which is the "greener" option? If you could only choose one, either a locally raised product, or an organic product which was raised elsewhere, which would you choose and why? Hit the link and read Tracy's post - and share your thoughts on the matter.

I try to buy produce that is both local and organic ... but its not always possible. In the summer, I tend to buy local - almost by default - because there's so much available and I love to shop the farmer's markets and local farm stands when I'm out and about. In other seasons, I will generally opt for organic where possible.

Meanwhile, I'm also on another quest today. I'm in search of roasted carob powder. Deb, from Altered Plates, posted a wonderful brownie recipe yesterday that is both flour and sugar free. Hit the link and take a look. I'm dying to try this recipe and my heart will be broken if I can't find the carob powder. Wish me luck!

So that's my plan for the day. I've given you your homework assignments, and plenty of time to complete them ... surf on, hungry readers, and I'll see you on Monday!

A Nearly No-Cook Meal

As usual, I've got some chicken hanging around my fridge this week, left-over roast chicken to be exact. And, frankly, nothing makes me happier than a surplus of roast chicken. It can be turned into so many other wonderful meals. The obvious choice, of course, is chicken soup ... but without the noodles, I just don't see the point. Until I find an acceptable whole wheat noodle, my standard soup is off the menu for awhile. And, though the weather has cooled some, August really doesn't feel like chicken soup time to me, so that can wait.

Tacos, chili or fajitas would make a fine venue for the chix as well, but I'm not feeling very Mexican today. And, to be honest, my stove and kitchen are spotless right now and the idea of having to re-clean everything does not appeal. I think its time for a no-cook meal.

I don't know about you, but here in Divaland we love sandwiches. The husband is especially crazy for them - any and all kinds - and, at this point, I suppose I should admit my addiction to the humble grilled cheese. My love for grilled cheese is profound. It knows no limits or depths. Its been my favorite sandwich for as long as I can remember. In fact, I loved gc so much as a child that I insisted on taking it to school for lunch every day ... for a year. (Or at least it seemed that way.) My mom would make one in the morning, wrap it in foil, and I would eat it cold at lunch. It sounds crazy - and, ok, kind of gross - when I think about it now, but it was the only sandwich I ever wanted.

I still love them today, and though I made the transition to whole wheat bread decades ago, I'm not above savoring a gc on plain old white bread when dining at The Glenwood Drive-In. Their grilled cheese is sublime! If you're ever in this area of Connecticut, do yourself a favor and pop into Glenwood for lunch. Go with a friend, order a foot-long hot dog, a grilled cheese and an oder of onion rings and split them. You won't be disappointed! The husband is a big fan of Glenwood's fried clams - and ,if you're not averse to the sea creatures, by all means oder up. They are spectacular.

But I digress ... and at this point you're wondering what kind of grilled cheese I'm going to make with that left-over chicken, right? Right. I'm going to make an open-faced sandwich that will be South Beach friendly, throughly delicious, and ... no pans or stoves will be soiled in the process.

Open-faced Chicken, Provolone and Roasted Red Pepper Sandwich:

• 4 slices of sugar-free multi-grain bread
• some sliced, cooked chicken breasts (roasted or grilled, whatever you have)
• 1 large garlic clove, halved lengthwise
  
• 4 tsp. pesto sauce (standard basil pesto, you can use jarred)
• 2 or 3 jarred whole roasted Piquillo peppers, drained*
• freshly ground black pepper
  
• 4 slices of reduced-fat provolone or Monterey Jack cheese

Pre-heat your broiler.

Toast the multi-grain bread until lightly golden and rub both sides with the cut garlic. Spoon a bit of the pesto sauce onto one side of each slice of bread, and top each slice with some of the roasted peppers. Arrange the sliced chicken on top of the peppers, hit it with a grinding of fresh black pepper, top with with cheese and place all of the sandwiches on a foil-lined, heat-safe baking sheet. Broil for 2 to 3 minutes or until the cheese is melted and beginning to brown. (Alternately, you can use the broiler of your toaster oven if you don't want to heat up the house.) Serve and enjoy!

*You can use regular roasted red peppers in place of the piquillos if you wish - I happen to prefer the flavor of the piquillos, but the choice is up to you.

I've adapted this recipe from The South Beach Diet Quick and Easy Cookbook and as written it will serve four - one slice person. I'm fine with the one slice myself, but the husband always eats two. Adjust the recipe accordingly for your needs.

I like to serve the sandwiches with a big, fresh salad and some lightly steamed summer squash. This is a healthy, delicious and satisfying summer meal. I know, its not *exactly* a grilled cheese ... but, hey, there's cheese and its melted! I like to think of it as a more grown-up, enhanced version of a classic. I hope you'll try it.

A Lazy Wednesday

Kittens, the weather is just too lovely for me to be chained to my keyboard today. The sun is shining, the sky is blue, perfect weather for ... some retail recreation! It counts as an outdoor activity since I'll be bi-pedulating. Is that even a word? Well, it is now. I'm off to hit the stores and I don't mean Fairway.

There'll be some cooking later on, but nothing you haven't seen before ... if you've been playing along at home, that is. The menu for tonight includes: stuffed spaghetti squash and some steamed broccoli. With all the heavy lifting I hope to do - shopping bags - I'll certainly be in need of fortification afterwards.

Hope the day is bright and shiny where you are and stay tuned for new recipes later in the week!

Supermarket Sadists and an Emerging Theme ...

I believe I've made myself clear on the subject of grocery shopping in Manhattan. Its a nightmare on a good day and on a bad one it more closely resembles the third ring of hell. No Divine Comedy here, its tragic ... and getting worse by the minute.

Eyelashes adorned and lipstick applied - off, set I, for Fairway yesterday afternoon. Apart from the fresh veggies, my cupboards were pretty bare and in serious need of restocking. List in hand, I felt ready for the challenge ahead. I mean, I'm an expert at this combat shopping deal, right? Wrong.

Unbeknownst to me, the supermarket sadists had unleashed their particular brand of malevolence on my already irritating little market ... they changed the location of everything. Everything. What the?! Why is the toilet paper section full of bottled water? Who moved the juice? Where on earth are my beloved Morningstar Farms breakfast patties?

Bitterness ensues as I stand dumbfounded before an aisle of Kosher products that replaces what used to be ... something ... I can't even remember what, because at this point I'm close to hyperventilating. Is this some kind of joke? Because its *not* funny. Not even a little bit. I wonder if this is how the supermarket managers amuse themselves? Are they watching on hidden cameras and laughing at my distress? Evil minions!

I finally found the toilet paper - relegated to a tiny little scrap of space by the elevator ... because nobody needs tp, right? Good thing, because you'd be hard pressed to fit two people in the space now allotted for paper goods. And, by hard pressed I mean that some freak will likely be rubbing up against you as you search in vain for the elusive Bounty Select-a-Size paper towels. Oh joy.

Call me crazy, you wouldn't be the first, but stuff like this throws me for a loop. I don't like change and I lothe retracing my steps in the supermarket. I write my list in order of the aisles and shop accordingly. Its the only way to survive the Fairway maze ... start at one end and progress to the finish, no left turns, no going back. Period. Yeah, I know, its not *really* tragic ... but I'm going to have to relearn the maze and that means a midnight rendezvous with my shopping cart and a compass. I kid you not. There's a late night trip to Fairway in my future and I'll be taking my GPS.

Phew, now that I've gotten that out of my system - let's talk chicken. Barbecued chicken has always been a summer staple, chez Diva, and I've been craving it for months now. But let's face it, BBQ sauce is typically full of sugar. Yummy delicious brown sugar to be exact. Sigh. Normally, I use Zabar's spicy bbq sauce and I've been pretty happy with it - but its definitely not SB approved, so its off the table so to speak. I opted to try the barbecue sauce recipe from The South Beach Quick and Easy Cookbook and I attempted to improve it with a few changes here and there.

The results? I'm sorry to say that for the first time here on Beach Eats, I won't be ending this post with: "I hope you'll try it!" Quite the opposite in fact. I've saved you the trouble on this one because I'm giving it a bad review. Its not a disaster, mind you, but its misses the mark by a mile. I didn't even bother serving it to the husband when he came home. I made him some tasty chicken instead. Sad.

I will post my adapted version of the recipe ... along with a challenge ...

SB Friendly BBQ sauce:

• one 15 oz. can of tomato sauce
• 1 tbsp. tomato paste
• 2 tbsp. vinegar (I used red wine)
  
• 1 tbsp. grated onion
  
• 2 tsp. chopped fresh parsley
• 1 tsp. prepared mustard (I used Spicy Brown)
• 1 tsp. dry mustard (such as Coleman's)
• 1 tbsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. garlic powder
• 1/2 tsp. agave nectar for sweetness
• dash of Chipotle Chili powder for smokiness

Combine all ingredients in a small sauce pan, whisk to incorporate the spices and bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes or until flavors have combined.

The italicized ingredients are my additions and, flavor-wise, I think they're fine - except for maybe the tomato paste. The problem is that the sauce feels incomplete and tastes too strongly of tomato sauce. I baked the chicken, as per the recipe instructions, and even the caramelization from the oven didn't improve it. Sad.

The Emerging Theme: I'm searching ... for products in my now unfamiliar market ... for a new look for the blog ... and now, rather desperately, for an acceptable sugar-free BBQ sauce. Help!

The Challenge: Can you do better? Have you made a satisfactory SB friendly BBQ sauce? If so, please do share. I can only handle so many quests at a time!