Text 4505, 94 rader
Skriven 2006-08-18 19:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Cook Books
==================
 -=> Quoting Hap Newsom to Carol Shenkenberger <=-

 HN> It's just plain fun to play with cookbooks and recipes isn't it!
 HN> Right now Ann and I are doing the South Beach thing [...] I am
 HN> again browsing through lots of my cookbooks looking for interesting
 HN> dishes that I can "manipulate" into a decent South Beach profile...

I have a few that I can sprinkle throughout the rest of this batch of
posts....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sb Beef, Pepper, and Mushroom Kabobs
 Categories: Beef, Steak, Nuts, Mushrooms
      Yield: 4 Servings
 
      1 tb Fresh lemon juice
      1 tb Extra-virgin
           Olive oil
      1 tb Water
      2 ts Dijon mustard
    1/2 ts Chopped fresh oregano
    1/4 ts Freshly ground
           Black pepper
      1 lb Boneless top sirloin
           Steak, cut into 1" squares
      1 lg Red bell pepper, cut
           Into 1 inch pieces
     12 lg Mushrooms
      2 c  Cooked brown rice
    1/4 c  Pine nuts, toasted
 
  In a large bowl, whisk together the lemon juice, oil, water, mustard,
  oregano, and black pepper. Add the steak, bell pepper, and mushrooms,
  tossing to coat. Alternately thread the steak, bell pepper, and
  mushrooms on each of 4 metal skewers. Set aside. Prepare the rice
  according to package directions. Keep warm. Meanwhile, place the
  kabobs on a grill over medium coals. Grill uncovered, turning
  occasionally for 8 to 11 minutes or until a meat thermometer measures
  145 degrees F (for medium-rare). Mix the toasted pine nuts into the
  rice. Serve the kabobs over the rice mixture, allowing 1/2 cup rice
  per serving.
  
  Note: This recipe is optimal for Phase 1, Phase 2, or Phase 3 of the
  South Beach Diet.

  From: Donnalener2
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sb Grilled Rosemary Steak
 Categories: Beef, Steak
      Yield: 4 Servings
 
      4    Boneless beef loins or New
           York Strip Steaks
      2 tb Fresh rosemary
           Leaves, minced
      2    Cloves garlic, minced
      1 tb Extra virgin
           Olive oil
      1 ts Grated lemon peel
      1 ts Coarsely ground
           Black pepper
           Fresh rosemary sprigs
 
  Score the steaks in a diamond pattern on both sides. Mix the fresh
  rosemary, garlic, oil, lemon peel, and black pepper in a small bowl.
  Rub the mixture onto the surface of the steaks. Cover and refrigerate
  for 1 hour. Grill the steaks until a thermometer inserted in the
  center registers 145 degrees F (for medium-rare). Cut the steaks
  diagonally into 1/2 inch thick slices. Garnish with the rosemary
  sprigs, if using.
  
  Note: This recipe is optimal for Phase 1, Phase 2, or Phase 3 of the
  South Beach Diet.

  From: Donnalener2
 
MMMMM

All my "carb" tags are sarcastic. I'm going to throw them in anyway!
Don't take them too seriously!

Cheers

Jim, in Yellowknife

... That quite awfully stupid low-carb fad body-torture craze?
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