Fun With Garlic Scapes

Fear not, our regular Thirsty Thursdays feature will resume next week. I simply haven't had a chance to mix up any magic in the cocktail area this week. Sad, huh?

But I have had time to get busy with some garlic scapes. As I mentioned yesterday, I'm long, very long on garlic scapes - thanks to bro's garden. For those not in the know, garlic scapes are the flower stems that garlic plants produce before the bulbs mature. They're long, green shoots, with a pale portion near the top, from which will grown the eventual bulbs. Gardeners often harvest the young, tender shoots to encourage larger bulbs to form ... which is good news for adventurous cooks!

I added them to the couscous dish on Tuesday. I turned them into an onion/garlic dip on Wednesday. (as seen below) And I'm planning on making this white bean garlic scape dip later on in the week, thanks to the recommendation of Diva Sis in Law, K. who emailed me the recipe.

My onion/garlic dip was very much a fly-by-the-tips-of-my-tiara operation. No real recipe here, I used: one 6 ounce container of non-fat plain Greek yogurt, 1 teaspoon of bottled horseradish, 1 teaspoon of onion powder, 1/2 teaspoon of BBQ Seasoning, 3 large garlic scapes - minced, and a little dash of lemon pepper seasoning. I whisked it all up, then let it chill in the fridge for a few hours. The husband enjoyed it with chips, prior to dinner, and I enjoyed it with some strips of fresh red bell pepper. Yum!

Finally, I threw some minced scapes into this batch of outstanding whole wheat biscuits that I made late Wednesday afternoon. They were scrumptious. More on this recipe tomorrow.

Even with all of that, I haven't made a dent in my stash of scapes! I could certainly make some pesto ... but then I'd want to have it with pasta and I've been trying to cut back. So, what's a Diva to do??

Thus, I turn to you, my savy readers and ask: What would you do with a bag of fresh garlic scapes?

I need ideas ... stat!

Cheers!

Healthy Chocolate Peanut Butter Shake

How's about a little something healthy today? Something rich and chocolaty and satisfying ... without any guilt!

This month, 5 Star Foodie Culinary Adventures' Make-Over Challenge is all about smoothies and shakes. Yum, I'm in! Natasha has asked us to submit a recipe for a smoothie or shake with a twist. Eligible entries include: malts, floats, shakes, smoothies, frappes, and more. Basically, any kind of chilled, blended drink will qualify and you are limited only by your imagination.

Entries are due by Sunday, June, 6th and the round-up will be posted Monday, June 7th. Oh, and there's a fabulous prize too - a HealthMaster Blender. How exciting! Pop on over to 5 Star's place and read the rules if you'd like to enter.

For my first entry, I've made a protein-rich shake that's sure to sure to satisfy. I've replaced the ice cream with a combination of silken tofu and Greek yogurt, and gilded the lily by flavoring it with my favorite combination ... chocolate and peanut butter. What could be better?!

Healthy Chocolate Peanut Butter Shake:

• 2/3 cup plain, unsweetened, soy milk
• 2 oz. lite silken tofu
• 3 oz. plain, non-fat Greek yogurt
• 2 teaspoons natural peanut butter*
• 2 or 3 teaspoons agave nectar, or to taste
• 1/2 teaspoon pure vanilla extract
• 3 teaspoons unsweetened cocoa powder
• 1 or 2 ice cubes, cracked
• dash of ground cinnamon, optional

Combine all ingredients in blender and mix/blend on high until thick and creamy. Pour into a glass and serve.

* In this case, I used some agave sweetened peanut butter made by Earth Balance. If you're unable to find agave peanut butter, opt for the natural, unsweetened stuff, so as to keep the sugar in check.

This is a luscious, creamy shake that's just perfect for breakfast, a mid-afternoon snack, or dessert. It has all of the flavor of a traditional ice cream shake, minus the guilt, plus a healthy protein punch that will keep you full and happy. I'd say that's a winning equation ... and it looks like Diva Cat Lucy thinks so too!

Stay tuned for a possible second shake later in the week - I just might be offering an adult version for Thirsty Thursdays.

And speaking of adult beverages ... the Manhattan Cocktail Classic Gala was amazing! I had a blast ... though sadly there are no pictures to prove it. The space, while dramatically lit, was rather dark and my camera just doesn't cut it in low light. Suffice it to say, a good time was had by all and I'm already looking forward to next year's event! Hit up this link if you'd like some visuals. (I'm not in any of the photos, but you'll get a sense of the night.)

So, what's your favorite kind of shake? Hungry Diva wants to know.

Bon appetite!

Ch-Ch-Ch-Chia Crackers

Have you ever noticed that you can live your whole life without ever hearing a certain term, or about some product, or car, or movie, or book - and then, all of a sudden, BOOM, its everywhere?

Case in point: chia seeds.

Other than those freaky little Chia Pets, I've given zero thought to anything chia over these past 40-whatever years. Now chia seeds are everywhere, including my fridge.

It all started with this post on ChezWhat?, announcing the grand opening of his new store on OpenSky. I like to be a good neighbor, so I clicked over and started browsing around - lo and behold, I see he's offering chia seeds. Wait, what?! And beside the description, there's this mysterious comment: "What is your favorite way to add chia seeds to your diet?" Wait, what??

Not more than 24 hours later, I'm standing in the shallow end of the pool with my pal, Becky, and as we don our flippers, she asks me if I've heard about chia seeds. I laugh, then almost drown. Clearly the universe is trying to tell me something: I need more chia in my diet.

Turns out that chia seeds are kind of a super-food. They're high in fiber, protein and calcium; and they pack a powerful Omega-3 punch as well. Chia seeds have been shown to lower blood pressure, stabilize blood sugar, and slow the breakdown of carbohydrates in the body due to their remarkable ability to absorb water. The list goes on and on.

Becky suggested a product called FitFlax - a blend of roasted flax and chia seeds. I wasted no time in hunting them down. So far, they've made their delicious way into my oatmeal and yogurt, dusted the top of a few salads - I'm tempted to put them in everything. They're wonderful! Not content to stick with the ordinary, this past weekend I turned them into crackers.

I used Joy Manning's cracker recipe, found on her blog, The Oyster Evangelist. I used 1/2 cup of whole wheat flour, 1/2 cup of King Arthur White Whole Wheat Flour and added 1 1/2 tablespoons of FitFlax to the mix. Other than that, I followed Joy's recipe - though prior to baking, I dusted the top of my crackers with a bit of Fleur de Sel and some sweet paprika. The results? Magnificent! These crackers are crisp, crunchy, and thoroughly delicious. Frankly, they're addictive - I could probably polish off the batch in one go.

Joy suggests pairing them with some creamy, runny cheese ... drool ... but I'm here to tell you they're amazing all on their own. The roasted flax has a nice, nutty flavor and the chia seeds offer a flavor similar to poppy seeds. Winning combination to be sure and perfect for a cracker/flat bread. They're a terrific vehicle for hummus as well. I'm baking another batch today. Honestly, I can't recommend this simple and simply delicious recipe highly enough ... with or without the chia seeds. They're just.that.good.

The crackers take all of 15 minutes to make and the results are so much better - and so much better for you - than any store bought brand. Bonus - they're South Beach Friendly too. I hope you'll try them. Pop on over to Joy's blog and you'll find the recipe here.

So, what about you? Are you adding chia seeds to your diet or do you prefer to grow them on the terra cotta head of a former US President? Crunchy Diva wants to know.

Bon appetite!

p.s. - Please note that the seeds found in Chia Pet products are NOT suitable for eating.

Happy Weekend

I suppose everyone is gearing up for big game this weekend ... oddly enough, I'm not. There's a lot going on Chez Diva and we really don't have a horse in this race ... so no big Super Bowl plans to report on my end.

If you are gearing up to watch and host, I offer a few quick and easy recipes from the archives that might suit your snacking needs:

Herbed White Bean Spread - somewhat akin to hummus and really good when paired with raw veggies, pita chips or any kind of cracker.

Zesty Old Bay Dip - serve with chips for an unexpected and thoroughly delicious alternative to onion dip.

Creamy Spinach and Feta Dip - (pictured above) my personal favorite! This dip is so good - and versatile too. Its perfect paired with raw veggies and any kind of chip ... and I've even used the leftovers for a quick and easy pasta sauce. Bonus, its healthy too ... but don't tell your guests, they won't even notice!

This afternoon, I'm off to attend the grand re-opening of our local Ronald McDonald House's kitchen. Former Top Chef contestants Dave Martin and Andrea Beaman will be on hand to help inaugurate the new, state-of-the-art kitchen and they'll be doing a little mini-challenge with the kids. Should be fun!

Needless to say I'll post a full report next week. And, who knows, I might actually cook something and post about it then too. Stranger things have happened ... stay tuned!

So what are you up to this weekend? Are you hosting for the big game or stuffing yourself with someone else's chow? Curious Diva wants to know.

Enjoy the weekend!

Chips and Dip

Left to my own devices, I'd probably choose to snack the day away, rather than eat full meals. I often find a series of tasty little nibbles just as satisfying, perhaps even more so, than an entire dinner. Of course the trick is to nibble on things that aren't going to spend a lifetime on my hips.

For the last couple of years, I've been making all of my dips with non-fat Greek yogurt in place of sour cream ... and they're every bit as tasty. In this case, I paired the yogurt with caramelized shallots and some Old Bay Seasoning to create a wonderful twist on the classic onion dip.

Zesty Old Bay Dip:

• 1 tsp. olive oil
• 1 large shallot, peeled and chopped
• one 6 oz. container of plain, non-fat Greek yogurt
• 2 tsp. Old Bay Seasoning
• 2 tsp. snipped fresh chives
• 2 -3 drops of Tobasco sauce, optional

Heat a small skillet over medium-high heat and add the oil. When it is hot, but not smoking, add the shallots and saute, stirring often until the shallots are golden brown. Remove from heat to a small saucer or dish and allow the shallots to cool to room temperature.

In a small bowl, combine the Greet yogurt, caramelized shallots, Old Bay Seasoning and fresh chives, stirring well with a small whisk to incorporate. If desired, add two or three drops of Tobasco sauce, whisking well to combine. Chill in the fridge until ready to serve or serve immediately. Enjoy!

Now, if you want to snack healthy, you'd do well to replace the chips with some crudite. And so I did. I like to enjoy it with a bright rainbow of bell peppers, with red and yellow being my favorites. That said, the photo was just begging for a potato chip ... and so was the husband. He's a chip-o-haulic of the highest order. We were both well-pleased with the selection!

Old Bay Seasoning has a bit of a kick all on its own, so if you're heat averse - go easy on the Tobasco or skip it altogether. The Old Bay combines beautifully with the shallots and chives, while the Greek yogurt offers all of the texture of sour cream without the fat. Plus, its packed with protein. Win/win!

With the end of summer holiday this weekend, I figure there will be some serious snacking going on across the country. Everyone loves chips and dip - why not shake things up a bit and offer your guests this unexpected little treat?

So how will you be spending the last blast of summer? Curious Diva wants to know.

Have a wonderful holiday and I'll "see" you on Tuesday. Cheers!

Indulgence ...

So, this infernal construction is proceeding at a snail's pace. We're two weeks into the sidewalk replacement hell and not a lick of concrete has been poured. The noise is a nightmare, the dust is endless and, worse than that, the crew has set up shop right outside my office window. They eat there, they change there, they listen to crazy music there. Is there no end to my suffering?

Clearly I need an infusion of chocolate ... stat! And not just any chocolate either - a funky, fun, new chocolate that I've just discovered. Its dark, rich, and slightly crisp; a deliciously decadent, grown-up version of a crunch bar - and its my new favorite indulgence.

The sweetriot unBAR is all-natural, gluten-free, dairy-free and made from responsibly sourced fair-trade cacao. The bar itself contains a host of yummy, delicious cacao nibs that add wonderful texture, crunch and flavor - and the chocolate itself is magnificent. It comes in two "strengths" - 70% dark chocolate or 65% dark chocolate ... and, oddly enough, I prefer the 65%. I tasted both and find the 65 less sweet.

Were you to possess the kind of self-control necessary to eat only one square ... the calorie count is fairly low: 48 calories per square. You can do the rest of the math, but this much I'll tell you - one square is perfectly satisfying and two are enough. The bar is so rich, you simply do not need to eat the whole thing to enjoy it.

I came across the unBAR while shopping in Zabar's one day and happily for me, they were giving free samples. Trust me, it was love at first bite! In addition to the bars, sweetriot also offers both raw and chocolate covered cacao beans for your snacking pleasure. I can't wait to try them, cacao nibs are one of my most favorite things. Let the antioxidant-rich snacking begin!

As for price, well, the bars aren't cheap - $2.79 per bar, though keep in mind that's a Zabar's price. That said, the indulgence is well worth the splurge. This is a quality product and I'm happy to pay for responsibly sourced ingredients. The company is committed to fair-trade, uses recycled materials for packaging and is dedicated to making the world a better place. Take a spin around their site and you'll see what I mean.

Be sure to tune in for Thirsty Thursdays tomorrow ... heaven knows I'll be needing a drink! Till then, don't mind me ... I'll be over here in the corner, wearing my earplugs and crunching on an unBAR.

Bon appetite!

Complement

com-ple-ment [n. kom-pluh-muhnt; v. kom-pluh-ment]

1. something that completes or makes perfect

Everyone loves a compliment and cheese is no exception ... except that what cheese *really* loves is a complement.

Sweet and Savory Blueberry Conserve:

• 1 pint of fresh blueberries, rinsed and picked over
• 1 tbsp. balsamic vinegar
• 1 1/2 tsp. fruit vinegar (such as raspberry or fig)
• 1 tbsp. pure honey
• 1 tbsp. agave nectar
• 2 tsp. minced fresh orange or lemon zest
• 1 1/2 tbsp. fresh orange or lemon juice
• 2 tbsp. minced red onion or shallot
• 1 inch piece of cinnamon stick
  
• pinch of Kosher salt
• generous grating of fresh black pepper
• 8 to 10 large basil leaves, crushed a bit between your palms

In a small sauce pan, combine all of the ingredients and bring to a boil over medium-high heat, stirring. Reduce heat to low and simmer, stirring on occasion, until the blueberries have broken down and thickened slightly, about 20 minutes. Remove from heat, taste for seasoning, adding more salt, pepper or a dash more fresh orange juice if desired. Cool. Carefully remove the cinnamon stick and any large pieces of basil from the jam. Pour into a container and store, covered, in fridge until needed.

As written this recipe will yield about 1 cup of conserve, give or take.

Strange combination? Indeed. But yummy to be sure. Its the result of a trip through my fridge and the need to use up some blueberries and basil. The finished jam will not taste strongly of basil, but its there like a soft whisper in the background. Blueberries and citrus have a natural affinity, so feel free to use either orange or lemon here - and the red onion or shallots will offer just enough bite to keep things interesting.

Think of this conserve as you would a cranberry sauce. It would be marvelous when paired with some grilled pork or chicken; and equally good as a topper for a turkey sandwich. When paired with a luscious, creamy Camembert (as seen above) or a tart goat's milk cheese it is outstanding!

A quality Camembert is delicious on its own to be sure, but why not guild the lily? Cheese and fruit is a classic combo - and cheese paired with a fruit conserve is classic writ large. Like really, really LARGE.

So, do you like to complement your cheese? Or do you prefer to just tell it its' pretty and leave it at that? Hungry Diva wants to know.

Bon appetit!

Snack Well

Long ago there was an Italian restaurant in my neighborhood that would serve a lovely basket of bread and crisps, accompanied by a luscious white bean spread. Normally, I'd be none too pleased about the lack of butter, but this spread was so creamy and flavorful I almost didn't miss it. Almost.

The restaurant has long since closed and while I've had every intention of recreating that dip, lo these many years, I somehow never got around to it. Our Friday snack programs seems like a good time to revisit the white bean.

While I set out to create something a bit more Italian in flavor, I soon realized that I had a rather large and forlorn can of tahini waiting patiently in my fridge ... so in it went. I suppose the result is something rather akin to hummus - and I know its really delicious.

Herbed White Bean Spread:

• one 15.5 can small white beans, rinsed and drained (I used low-sodium)
• 1 large clove or garlic, peeled and smashed
• 1 tbsp. tahini
• juice of 1/2 fresh lemon (about 2 tbsp.)
• zest of one lemon, minced
• 2 tbsp. water
• 1/4 cup, tightly packed, fresh Italian parsley leaves, chopped
  
• 2 tbsp. roughly chopped fresh chives
• 1/2 tsp. Kosher salt
• freshly ground black pepper, to taste
• pinch of good quality cayenne pepper
• 1/4 tsp. ground cumin
• extra virgin olive oil

• some paprika and good quality olive oil for garnish
  

Combine the beans, garlic, tahini, lemon juice, lemon zest and 2 tbsp. of water in the bowl of your food processor. Process and pulse on high until well combined. Add the parsley, chives, salt, pepper, cayenne and cumin. Process on high, streaming in a bit of olive oil, about a tablespoon, until well combined and creamy.

Remove to a serving bowl, garnish with a dusting of paprika and a drizzle of good quality olive oil. Serve with a variety of crudite, whole grain crackers and or whole wheat pita chips. Enjoy!

Use your judgment with respect to the water and olive oil additions. They are included to thin the dip a bit and your need for them will largely depend on your own preference.

Big fan of roasted garlic? Then feel free to use it in place of the raw clove. Fending off a pack of vampires? Go right ahead and add another clove of raw garlic. The choice is up to you. Ditto for the cumin and cayenne. Flavor this dip according to your desires and I assure you it will be magnificent either way.

I can think of a myriad of applications for the finished spread. It would be outstanding as part of a healthy, veggie sandwich, or equally good when used in place of butter on some crusty bread. I hope you'll try it.

Bon appetit!

Going Green

In case you haven't heard, its a woman's prerogative to change her mind. That goes double for Divas. Call me crazy, you wouldn't be the first, but I've done a culinary one-eighty. On Tuesday I was all about the Winter foods ... these last two days? Nothing but Spring. Maybe it was the double shot of turnips, or perhaps I've been cooped up in my cashmere too long ... but suddenly I'm craving fresh things, fresh flavors. I'm craving green.

Creamy Spinach and Feta Dip:

• 1 small shallot, minced
• 1 tsp. extra-virgin olive oil
  
• 1 clove of garlic, peeled and smashed
• 2 cups, packed, of baby spinach leaves, stems removed, washed and drained
  
• 3/4 cup of crumbled feta cheese
• 1/4 cup of 1/3 less-fat cream cheese
• 8 oz. of non-fat plain Greek yogurt
• 2 tsp. of grated lemon zest, minced
• 1 tbsp. of chopped fresh dill
• pinch of salt and a generous grating of fresh black pepper

Heat a small saute pan over medium high heat and to it add 1 tsp. of olive oil. Saute the minced shallot in the oil until translucent and just beginning to color, about 2 minutes or so, do not brown. Remove the shallots to a small bowl, cool and reserve.

Place the garlic, cooled shallots, and the spinach into the bowl of your food processor. Its ok - preferable even - if a bit of water is still clinging to the spinach leaves. Pulse and process until the spinach is shredded. Scrape down the sides of the bowl and add the Feta and the cream cheese. Process until smooth. Scrape down the sides of the bowl and add the Greek yogurt and process until smooth. Add the lemon zest, fresh dill, a bit of salt and pepper and process until smooth and creamy, scraping down the sides of the bowl as necessary.

Transfer the mixture to a serving vessel and serve immediately with a variety of crudites and some whole grain crackers or flat bread. Or, alternately, cover and chill until needed.

As written, this recipe will yield approximately 2 cups of dip.

Honestly, this dip is so good, so luscious and creamy, I could simply eat it with a spoon. Its delightful with some strips of red bell pepper or some crisp carrot sticks as well. And hey, if you want to try it with some chips, go for it ... I promise I won't tell.

The sun is shining, the birds are singing and we're on our way to a delightful high of 63 degrees today. I'd say that's cause for celebration. Why not whip up a batch of this yummy, healthy dip, pour yourself a long, tall Moscow Mule and start the weekend off right? A more winning combination I cannot imagine.

Bon appetit!

The Nutty Diva

Every good cocktail deserves a good snack. You already know what you'll be drinking tonight, but what about the attendant munchies? Sure you could pop the lid on a can of salted nuts, but why settle for ordinary when you can have extraordinary?!

By now you know I like to keep things spicy around here and these nuts are no exception. I've adapted this recipe from The South Beach Diet Quick and Easy Cookbook - and I must say this is an exceptionally tasty little snack. I've used a mix of pecans, walnuts and sunflower seeds here - though, really, you could use almost any combination of nuts and seeds. The original called for pecans, pumpkin seeds and sunflower seeds ... I used what I had on hand. I've added a bit of chipotle chili powder for kick and a dash of agave nectar for sweetness. Feel to omit the agave if you like and you could certainly opt for just the regular chili powder as well. If so, use 1 full tbsp. of chili powder in place of the chili/chipotle mix below.

Spiced Nut Mix:

• 2 tsp. chili powder
• 1 tsp. chipotle chili powder
• 2 tsp. Kosher salt
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1 large egg white
• 2 tsp. agave nectar
• 1 tsp. red wine vinegar
• 2 cups of raw pecan halves
• 1 cup of shelled, unsalted sunflower seeds
• 1/2 cup of shelled, raw walnuts

Pre-heat your oven to 375 degrees F.

Lightly oil a large, rimmed baking or cookie sheet with canola or vegetable oil. Reserve. In a small bowl, combine the chili powder, chipotle powder, salt, cumin and cayenne pepper, whisking well to combine. Reserve.

In a large bowl, combine the egg white, agave nectar and red wine vinegar and whisk until foamy, about 15 seconds or so. Add the nuts and seeds and mix well with a spatula to ensure an even coating. Sprinkle one third of the reserved spiced mixture over the nuts and toss/stir to combine and coat. Repeat, adding the remainder of the spice mixture by thirds and tossing after each addition to ensure an even coating.

Spread the nut mixture onto the oiled baking sheet in a single layer and bake in the middle of a pre-heated 375 degree oven for 10 minutes. Remove from oven and, using a wooden spoon, break up any clumps and stir, prying up any bits that are stuck to the bottom of the pan. Again, spread the nuts into a single layer and return to the oven. Bake for 5 to 7 more minutes or until the nuts have begun to brown. Do not over bake or let them burn. Remove from oven and transfer the nuts to a large, flat dish to cool. Break up any large clumps with your finger tips, transfer to a serving vessel, serve and enjoy!

As any good bartender knows, you move more liquor when your patrons have a salty-crunchy snack to go with. These spicy little treats will no doubt ensure a second round!

So what's your favorite cocktail snack? Thirsty Diva wants to know.

Bon appetit!

Versatility ...

Romesco sauce. If there's a more versatile dish on the planet, I'm not sure what it would be. A Catalonia classic, romesco sauce is a luscious combination of ground nuts, piquant peppers, a bit of toasted bread and some seasonings ... and it can be used in a myriad of ways. Its a dip, a sauce, a condiment - all rolled into one. Its uses are limited only by your imagination and, happily, it can be prepared in a matter of minutes.

There are as many versions of romesco sauce as there are applications for its use. I'll present one of them here today, but feel free to experiment. In Spain, the sauce is often made with Cascabel peppers but fear not, I won't be sending you on a wild pepper chase. We can achieve a perfectly delightful bowl of romesco with a jar of ordinary roasted red peppers. Marcona almonds are traditional as well but the end result will not suffer a bit if you use regular almonds.

Romesco Sauce:

• 2 cloves of garlic, peeled and smashed
• 1 large slice of firm, sugar-free, whole grain bread, crusts removed
• 1/3 cup slivered almonds (or blanched sliced almonds)
  
• one 7.5 ounce jar of roasted red peppers, drained
• 3/4 cup of fresh grape tomatoes*
• 1 tbsp. of sherry wine or red wine vinegar
• 1 tbsp. of fresh lemon juice
  
• 1 tsp. smoked paprika
• 1/2 tsp. Kosher salt
• some freshly ground black pepper
• 2 tbsp. of extra-virgin olive oil
• 1 or 2 tbsp. chopped fresh parsley
• dash of Tobasco sauce, optional
  

Tear the slice of bread into pieces and heat a large non-stick skillet over medium high heat. Add the bread and garlic to the skillet and toast over medium high heat until lightly browned, stirring occasionally for approximately 5 minutes. Add the almonds to the pan and continue toasting until the almonds are golden brown, stirring as needed, for about 3 minutes or so. Do not burn.

Transfer the mixture to a food processor and pulse until ground. Add the rest of the ingredients, pulse and puree until finely ground. The mixture will form a thick paste, similar to pesto in consistency. Serve immediately, or reserve and chill for later use.

*I've chosen to use grape tomatoes because its winter. If it were tomato season, I would opt for one large ripe tomato, seeded and coarsely chopped.

The finished sauce is delicious all on its own and can be used to top any grilled fish, chicken or meat. It would be outstanding as a sandwich condiment and is equally good when used as a dip for fresh veggies or spread on crackers as seen above.

Taking my cue from The Flat Belly Diet Cookbook, I put the sauce to good use last night and adapted the following recipe:

Chicken with Romesco Sauce:

• 4 boneless, skinless chicken breast halves
  
• 2 tbsp. extra-virgin olive oil
  
• 1 clove of garlic, smashed to a paste with a pinch of Kosher salt
• 1 tbsp. of fresh lemon juice
• freshly ground black pepper
  
• 1 tbsp. chopped fresh oregano

• Romesco Sauce
• 1/2 cup low-sodium vegetable broth
  

In a small bowl, combine the olive oil, garlic paste, lemon juice, pepper and oregano, whisking well to incorporate. Brush the chicken breasts with the seasoned oil and allow them to rest for 5 to 10 minutes.

Heat a large non-stick skillet over medium high heat until hot but not smoking. Add the chicken and cook, turning once until browned on both sides, approximately 5 minutes. Remove the chicken to a plate and reserve. Add the romesco sauce and vegetable broth to the same skillet and bring to a simmer over medium high heat. Return the chicken to the skillet, cover and simmer for 10 minutes, or until the chicken is cooked throughout. Serve, garnished with a slice of lemon, and enjoy!

As written, this recipe will serve four and there will be plenty of sauce left over for later use. Keep the left-over sauce covered in the fridge and use it as a dip for some lovely grilled shrimp, or what have you. I like to serve it with some crisp flat bread and hummus, though it would be equally good when paired with a nice, sharp cheese.

Really, its the most versatile recipe in my cannon. It tastes of summer in a bowl ... and that's a welcome quality indeed. I hope you'll try it!

Bon appetit!

Interesting Vegetables: Part Five

As I mentioned on Thursday, there's been precious little going on in my kitchen these last few days. We did manage to eat at home on Friday night, but as I can't recall what we had, it couldn't have been too exciting. I've been out and about again this weekend: visiting a friend's beach house one day and another spent out in the wilds of New Jersey at the home of one of the husband's colleagues. We were blessed with a magnificent day weather-wise and the party was altogether lovely. Many of the guests hadn't seen me since last November and I was thrilled to be complimented on my weight-loss. I even donned my bathing suit -in public! - and partook of the glorious hot tub and swimming pool ... which is totally out of character for me and something I would not have felt comfortable doing were it not for my recent success on this diet. I've lost 20.5 pounds and I couldn't be happier about it!

That being said, I wasn't particularly faithful to the South Beach this weekend and, as it turns out, it doesn't much matter. I've learned not to stress the social occasions and by giving myself permission to *not* worry about it, I think I've been better off. Yes, I had a hot dog, some bread products and even a dessert or two along the way, but I still lost weight last week and I'm down another 1/2 pound today after the weekend. When "dieting" ... and boy do I dislike that term ... I think its important to view the week as a whole and not get too wrapped up in being perfect every single day. I tend to "eat clean" 95 to 99% of the time and not sweat the other small percent. If I have to eat out, or attend a party, I eat what I want when I'm there and I return to the South Beach the following day - 100%. I'm also pretty religious about my exercise program and will tend to ramp it up both prior to and following a social function. This works for me and my sense is that it works this way for others too.

Keeping up with my vegetable intake has been a key component of my weight-loss strategy ... and doing so can be a challenge when eating out or attending parties. I like to ramp up the veggies following any enhanced dining occasions and this weekend was certainly no exception. Our trip to New Jersey included a stop at a farm stand and we stocked up on the spectacular Jersey tomatoes, cukes, native corn (not SB approved, but I don't care!) and some really beautiful eggplant. My counter tops runneth over with the bounty of the earth this week and that makes me happy!

Last night I put two of the eggplants to good use by making a delicious Baba Ghanouj. I have no idea how authentic this recipe is ... I just kept adding things until it tasted good to me. By now you know that that's the way I cook - and that's the way I encourage you to cook as well. Feel free to experiment here and make it your own.

Baba Ghanouj:

• extra-virgin olive oil
• 2 medium sized eggplants, halved lengthwise
• 3 tbsp. tahini paste
• juice of one large lemon
• 2 cloves of garlic, minced*
• 1 tbsp. chopped fresh mint
  
• 2 tbsp. chopped fresh parsley
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper, to taste
  
• dash of sriracha or Tobasco sauce, optional
  

Pre-heat the oven to 375 degrees.

Place the eggplants, cut side down, on a generously oiled rimmed baking sheet and roast in the oven for @ 45 minutes, until the eggplant is very soft and the cut sides are well caramelized. Allow the eggplant to cool enough so that you can handle them and, using a soup spoon, scoop out all of the flesh from the skins. No need to be perfect here, if you get a little skin mixed in with the pulp, no biggie. Discard the empty skins and place the cooked pulp in the bowl of a food processor.

Process on high until nearly smooth. To the eggplant, add the tahini, lemon juice, garlic, mint, parsley, cumin and the hot sauce if desired. Process on high until all ingredients are combined and a thick puree is formed. Taste and adjust the seasoning, adding the salt and pepper as desired. Pulse again to combine. Transfer the baba ghanouj to a small bowl and serve immediately or cover and chill if you prefer. Enjoy!

I like to serve the baba ghanouj as a dip for raw red and yellow bell peppers or with some whole grain pita chips that I've made myself. I use Ezekiel brand pita pockets - simply split them in half, cut into wedges and toast in the toaster oven until crisp and pale golden brown. Delicious!

* In retrospect, I wish I had chosen to roast the garlic prior to adding it to the eggplant. If you're wary of the flavor of raw garlic, I do suggest using the roasted or reducing the raw garlic to one clove. As written this will yield a very garlic-y dip. S'ok for me, but your mileage may vary, of course.

Happily, this leaves me two eggplants just begging to be fashioned into a South Beach Friendly eggplant parm. Guess what's on the menu for tonight? Stay tuned!

Snacking: Diva Style

I think my profile description says it all ... or at least it says what used to be. Prior to becoming a Diva on a Diet - I was a Diva with orange encrusted fingers. Doritos, Cheetos, Jax, even the inferior brands - if it was crisp and covered with day-glow orange cheese powder then we were going to get it on. Snacking is the one area of my food life where I am not a snob. I've been shopping the organic produce, seeking out grass-fed beef, and eating whole grains for years now ... but when it came to getting my snack on, I was all about the processed foods. Weird. And, truth be told, even now I'd probably sell a limb for a calorie-free rendezvous with a bag of Cheetos. But no one's made me such an offer - and its probably not forthcoming either.

Bottom line, I'm a girl who likes to get her snack on. No diet is going to change that. But, sad as it may seem, I've broken up with the Cheetos and I'm not returning their calls. I'm still all about the cheese, but these days its in the form of low-fat string cheese. While they're lacking in crunch, they definitely satisfy my salt-tooth. Awhile back there was a question about snacking in the comments and I thought it would be a good idea to give you all a window into my snacking habits. Most of these come straight from the South Beach Diet recommendations, and all of them have been delicious.

My New Favorite Snacks -

• 1 low-fat string cheese stick with a cup of raw red and yellow bell pepper strips for crunch

• Any kind of nuts, as long as they're salted. Pistachios, cashews, almonds and pecans are particular favorites. I don't worry about the fat content because they're high in protein and heart-healthy fats ... just be careful not to over indulge.

• 1/2 cup of low-fat, as in 1%, cottage cheese, mixed with some lemon juice, minced chives, and as much freshly ground black pepper as you can handle. I like to use it as a dip for either raw veggies or Multigrain Finn Crisp crackers.

• 1/4 cup of good quality hummus, again, served with raw veggies - usually the bell peppers.

• one package of Orville Redenbacher's 100 Calorie Smart Pops ... which, incidentally, has 110 calories. Go figure.
  

• one wedge of Laughing Cow Light Swiss cheese, served with raw veggies. Are you sensing a theme here?*
  

• And this last one is a South Beach classic ... dole out your serving of turkey pepperoni, place it on a micro-wave safe plate and wave it up, on high, until its crisp and chip-like. In my wave it takes about 2 to 2.5 minutes. Use the pepperoni chips as a dipper for hummus and OMG you've got an amazing snack! I want this every day ... but, sadly, none of my supermarkets carry the turkey pepperoni. Waaah!

*There is a theme here: the pairing of a protein with some kind of vegetable. This is the very best way to snack. You're munching on high-quality fuel and the combination of protein and veg helps to keep you satisfied far longer than any snack chip would. Its a winning combination and its definitely working for me.

These tasty little bites have been my version of a 12 step program for my Cheeto/Dorito addiction. There are certainly other healthy snack combinations ... this is just a little taste to get you started. An amuse bouche of sorts.

So, how do you get your snack on?

Interesting Vegetables: Part One

There's a pan-Asian restaurant in my neighborhood that offers a dish called "Interesting Vegetables." I find the title both amusing and something of a misnomer. I mean, these aren't the sort of vegetables one would find at a cocktail benefit for The Dia Center. They haven't written for the Harvard Lampoon or spent their summers volunteering for the Peace Corps or anything. What they are is a collection of largely unidentifiable brown and green things in an oily sauce. Color me uninterested. I think we can do better.

Anyone who's South Beaching it has heard of or seen a recipe for "Cauliflower Popcorn." I'm amused by this one as well. Sure, the little white florets may resemble popcorn, but don't let any of us carb-deprived lunatics delude you into thinking this dish is in anyway akin to actual popcorn. Its delicious to be sure, but my local movie theater wasn't peddling hot, buttery tubs of it last time I checked. I'm not sure why we can't just call the dish what it is ... roasted cauliflower. I may be on a diet, but I haven't lost my powers of mentation. I know the difference between a snack food and a vegetable ... or do I?

Roasted Cauliflower Florets:

• 1 large head of cauliflower (choice of color is up to you)
  
• 1 or 2 tbsps. of extra-virgin olive oil
• generous grinding of fresh black pepper
• Kosher salt
• a couple of shakes of Mrs. Dash Steak Grilling Blend

Preheat your oven to 450 degrees. (I know, its hot, but turn up the AC, this is worth it.)

Remove the leaves and core from the head of cauliflower. Remove the remaining stalks and trim the vegetable such that you are left with small florets approximately the size of popped popcorn kernals. There will be a lot of them, but they will cook down in the oven.

Place the trimmed florets into a large bowl, add the olive oil, salt, pepper and Mrs. Dash and stir to combine.

Spread the seasoned cauliflower on a large, rimmed baking sheet and roast in the oven for 50 to 60 minutes, turning the florets every 15 minutes or so, until they are nicely browned and well caramelized. The darker they are, the sweeter they will be. Serve immediately.

Notes: If your oven runs high, you may need to turn the heat down to 425 degrees after the first half hour. Keep your eye on them and adjust accordingly. There are several recipes for this all over the internet and in some of the South Beach cook books - this is my version. I like the grilling blend for seasoning and I've reduced the oil. Feel free to experiment with whatever seasonings you like here. Curry would be a nice option, or something spicy if that's your pref. Live it up!

Roasted cauliflower is best served right out of the oven. It will wilt slightly if left to cool, so get 'em while they're hot and crisp!

Warning, one bite of this and you'll be hooked. It doesn't taste like popcorn but it sure eats like it. I could easily down a whole bowl of this myself, so make several heads if you're cooking for a crowd. Kidding aside this is my new favorite snack ... but I still won't call it popcorn.

Cheating: Diva Style

Frankly, I don't like the term "cheating." Its far too negative and conjures images of smarmy, back-room characters trying to weasel me out of my money ... like say George Bush and Dick Cheney come April 15th. And yet, I can find no appropriate substitute for it. I've thought about "enhancement" or "enhancing" ... as in: "Waiter, I'd like to enhance this meal with a large order of fries and 6 gallons of vodka."

While that's got a certain ring to it- yay, vodka! - its not exactly what I'm looking for here. I'm wary of "reward" as well. That's a trap most dieters, the Diva included, have fallen into. And we all know where it leads: "I've been so good, I'll just have a teensy little bit of this 9 lb. chocolate cake" ... and BOOM, next thing you know you're on the fast train to fatville with an empty plate in front of you and the top button of your jeans across the room on the floor. Not a pretty picture.

Its a slippery slope when you start thinking of food in these terms. A far better tack, I think, is to remove thoughts of "good" and "bad", "cheating" and "rewarding" from both our minds and our culinary lexicon. What works best for me is to think about eating sensibly, mindfully; to be fully present in my actions and in my choices. If I choose to have a square of chocolate, it is not a reward. Its a conscious decision I've made to allow for that indulgence and I account for it in my view of the day's meals. In fact, I actually plan for it and have a piece of chocolate every day.

By now you're saying: "Hey, Diva, I thought you were on the South Beach? What gives?" To which I reply: "piss-off!" No, kidding again. While its true that chocolate is not on the list of approved foods for Phase 1 of South Beach, it is equally true that it is essential for my health and well-being. I simply cannot and will not live without my dark mistress. What I can do is modify the extent to which I indulge.

Which brings me to the point of all this rambling. Yes, I'm working the South Beach thang, but I'm really not into their idea of suggested "sweet treats", many of which contain artificial sugars and such. I really don't like the idea of putting so many chemically altered additives into my body, but I do recognize that I need a little chocolate in my life. Let me introduce you to my new hero: Scharffen Berger's tasting squares. I buy a package of the Bittersweet tasting squares and, voila, instant portion control.

The squares are 1/4 ounce each ... I know, I actually weighed them ... and come in all of the Scharffen Berger varieties I know and love. For those of you unfamiliar with this brand - where have you been? It is my absolute favorite and fortunately, or unfortunately, they have a store in my neighborhood. The company was recently bought out by Hershey's, which makes me sad, but not sad enough that I care to do without it. Happily, they haven't changed the chocolate at all. I'm partial to the Bittersweet, and really that's the heart healthy option - but I must say that I've never had a milk chocolate as rich and as satisfying as Scharffen Berger's.

My strategy of switching out the South Beach's suggested "sweet treat" for one or two squares has been successful. I've still lost weight, 9 lbs. and counting, and I don't feel deprived. This is "cheating" - Diva Style ... mindful indulgence in a luxurious product.

I'd ask you to tell me about your "enhancements", but you need to keep that shit to yourselves. I'm not running that kind of blog here - and my mother is reading! Instead, tell me how you navigate the waters of indulgence and your favorite brand of chocolate.