South Beach Diet Parties & Holidays Cookbook recipes

[recipelover]

I searched and couldn't find a link about the recipes in this new cookbook. We must have some readers who have used this new book, so if you have please list your likes/dislikes and favorites from this book here. This link is along with the others near the bottom of my recipe summary. Here are links to the other cookbooks:

What is your favorite SB Cookbook recipe http://www.southbeach-diet-plan.com/for ... php?t=9691
What have you tried from orange cookbook http://www.southbeach-diet-plan.com/for ... php?t=6890
What have you tried from Quick & Easy (yellow) cookbook http://www.southbeach-diet-plan.com/for ... hp?t=74307

This posting is for the Parties & Holidays cookbook and to get this started, here are a few that Prevention website suggested:
(the recipes for these suggestions weren't on the site; it is just what they recommended)

Pomegranate Punch
Braised Mini Meatballs
Savory Cheddar Cheese Biscuits
Green Salad with Mushrooms and Sunflower Seeds
Smoked Salmon and Caper Roulades
Holiday Apple Crisp

[recipelover]

Now that this cookbook has been out a while, I am wondering if any of you have any favorites from this cookbook to add. I have a link in my bottom posting of my recipe summary sticky for each cookbook.

However, this one never got any favorites added to it.

By the way, I am wondering if anyone has the recipe for a dessert that I happened to see in this book when I was in a bookstore recently. It was one that I think was an angel food cake type dessert with a layered effect. I looked at the book so quickly and now I think that it would be a great dessert to try.

So, please everyone, add your favorite names of recipes or the recipes from the Parties & Holidays cookbook into this link.

Thanks

[pixel]

We've made the deviled eggs and the apple crisp that I can think of off the top of my head. Both were great. I didnt think the deviled eggs would be good but they were liked more than the "regular" deviled eggs.

[ami]

I have used the SBD Party and Holidays cookbok from time to time.

Here are my favorite recipes:
Pork and Poblano Chili - very good
Roasted Eggplant and peppers - good
Panzanella Salad - good
Herb Roasted Pork Loin - good
Warm White Beans with Roastmary - very good
Ricotta Cheesecake with Lemon Drizzle and Pine Nuts - very good
Chicken Cassoulet - very good
Brussels Sprouts with Garlic - good
Blueberry Cobbler - very good
Jicama and Orange Salad - very good
Couscus with Toasted pistachios - good
Pasta and Snow pea salad - good
Baked Pears with Chocolate Sauce -very good
Egg, Pepper and Scallion soufles - good
Apple onion chutney- very good
Green Beans Amandine - very good
Holiday Apple Crisp - Very good

I have also used the Menus in the book as guidelines, but sometimes I don't necessary use the recipe in the book for that particular menu, for example if I'm making a Mexican meal I might see what options they have but make my own recipes.

Recipelover, I will post the recipe you're looking for at another time.
Let me know if you prefer I post it under cakes or do you want me to PM it to you.

Hugs,

[recipelover]

Thanks Ami

Posting it under Cakes would be fine. Then everyone else can use it too. It looked like it would be a great spring summer dessert and I would love to try it. Maybe you could also make a link from this thread to the cake thread that you use. Then when people look at this thread they will be able to go that link easily.

Thanks again

[tatortot]

Ya'll have made me so hungry that I ordered all three cookbooks from Amazon. I got quite a deal.

[maltaguy]

I have the book .. actually I have all the books .. even the Taste of Summer cookbook ... they make a wonderful addition to my collection hehe!

[ami]

This easy-to-prepare pork loin is a Tuscan favorite. Serve it with roasted or grilled vegetables or a classic green salad. Either way, you’re sure to get a taste of Italy in the comfort of your own home.

Herb-Roasted Pork Loin (Phase 1)

Description
This aromatic roast fills the kitchen with the scent of herbs, fennel, and garlic — a classic Tuscan combination. You can ask your butcher to double butterfly the loin for you, but it is also easy to do it at home, as we explain below.

Make-Ahead: Pork can be rubbed, tied, and refrigerated up to 1 day ahead.

Prep time: 20 minutes
Cook time: 1 1/2 hours

Serves 8

Ingredients
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons fennel seeds
2 teaspoons finely grated lemon zest
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1 (3-pound) boneless center-cut pork loin roast
Some twine to tie together the pork loin

Instructions
Position rack in middle of oven and heat oven to 350°F. Combine garlic, oregano, fennel seeds, zest, oil, and salt in a small bowl. Mash until mixture forms a thick paste. Place pork on a cutting board. Using a sharp knife and beginning at the top of the loin, make an incision lengthwise down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each side of the loin, so the loin is opened in front of you.

Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then in half again. Use twine to tie loin closed. Rub the remaining garlic mixture over the outside of the loin.

Roast pork until internal temperature reads 150°F, 1 to 1 1/2 hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

Nutritional information
Per (6-ounce) serving:
230 calories
8 g fat (2.5 g sat)
1 g carbohydrate
36 g protein
0 g fiber
160 mg sodium

[ami]

Healthy Passover Cooking Tips

Passover is celebrated over eight days, with a Seder held on the first two nights. This Jewish holiday commemorates the exodus of the Israelites from Egypt. Since many traditional Seder recipes tend to be high in refined carbs and saturated fat, we’ve come up with some healthy options for this holiday meal. Whether you’re hosting a Seder meal at home or bringing food to a Passover dinner as a guest, use these tips to help make Passover a South Beach Diet-friendly occasion:

Serve lean cuts of beef, instead of brisket. Choose bottom or eye of round, tenderloin, top loin, or sirloin, or go for skinless chicken breast.
Use extra-virgin olive oil or canola oil instead of butter when roasting vegetables.
Choose whole-wheat matzo meal when preparing matzo ball soup. Traditionally, matzo balls are made using refined matzo meal but whole-wheat works just as well.
Sip sweet Passover red wine or grape juice. Sweet red wine (or grape juice) is a traditional part of the Seder meal and therefore we allow a few sips for Phase 1 dieters on this occasion. You can also use the sweet red wine to create a dish like charoset (sweet red wine, cinnamon, lemon zest, crunchy nuts, and tart apples).

[ami]

A Healthy Passover Recipe

Passover, a widely observed Jewish holiday, is celebrated over eight days with a special dinner called the Seder. This dinner is typically marked by a mix of traditional foods and rituals. You can stick to your healthy eating plan and still take part in the Seder by preparing this South Beach Diet-friendly matzoh ball soup.

Matzoh Ball Soup (Phase 2)

Description
This rich soup is a Seder essential. Making your own chicken stock is the secret here, although you could use lower-sodium chicken broth if you’re short on time. If you can’t find whole-wheat matzoh meal (which is increasingly available), process whole-wheat matzohs in a food processor until finely ground. You will need 3 1/2 to 4 matzoh sheets to make 1 cup of matzoh meal.

Make-Ahead: Stock can be made up to 2 days ahead and refrigerated in a covered container until ready to use. Or it can be frozen for up to 1 month. Skim off any fat that rises to the top before using.

Prep time: 25 minutes
Cook time: 3 hours

Makes 8 servings

Ingredients
Chicken stock:
3 pounds split chicken breasts, skin removed
1 pound carrots, halved
3 celery stalks, cut into 2" pieces
1 large onion, unpeeled, cut into quarters
5 garlic cloves, unpeeled
1 (2") piece fresh ginger
10 sprigs fresh thyme
1 teaspoon salt
10 cups water

Matzoh balls:
1 cup whole-wheat matzoh meal
1 tablespoon canola oil
1/2 cup seltzer water
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish:
2 carrot halves, reserved from chicken broth, finely chopped
2 tablespoons chopped fresh dill

Instructions
For the chicken stock: Place chicken, carrots, celery, onion, garlic, ginger, thyme, salt, and water in a large stockpot; bring to a boil over high heat. Reduce heat to a simmer and cook, skimming foam as needed, until stock is rich and flavorful, 2 to 2 1/2 hours. Strain stock; reserve 2 carrot halves for garnish and the chicken meat for another use. Discard rest of solids. Return stock to stockpot. Skim off any visible fat.

For the matzoh balls: While chicken stock is simmering, combine matzoh meal, oil, and seltzer in a medium bowl. In a small bowl, whisk eggs, salt, and pepper until foamy. Stir egg mixture into matzoh mixture until well combined; cover with plastic wrap and refrigerate for 2 hours.

To cook matzoh balls: Bring 2 quarts of water to a boil in a large saucepan. Meanwhile, with wet hands to prevent sticking, form 16 walnut-sized balls of chilled dough. Reduce water to a simmer, then gently lower matzoh balls into the simmering water using a slotted spoon. Cook until all the matzoh balls have floated to the top and are cooked through, about 25 minutes.

Meanwhile, bring chicken stock to a simmer. Divide stock and matzoh balls among 8 serving bowls, add a little chopped carrot and dill to each bowl, and serve.

Nutritional information
Per serving (with 2 matzoh balls):
130 calories
5 g fat (1.5 g sat)
15 g carbohydrate
7 g protein
2 g fiber
490 mg sodium

[ami]

A Healthy Mexican Meal

If you’re looking for a festive Mexican-inspired way to celebrate Cinco de Mayo this week, why not prepare a dish South Beach Diet-style? Using popular Mexican ingredients, such as cilantro, fresh lime juice, and avocado, this appetizing recipe makes a healthy and flavorful meal served with a side salad (try jícama and radishes).

South-of-the-Border Salmon Burgers (Phase 1)

Description
Salmon’s rich meat is perfect for making tasty, well-formed patties. Chili powder, cumin, lime, and cilantro create a Tex-Mex flavor here. For a Greek variation, try chopped fresh oregano, thyme, minced onion, and garlic. For Phase 2, serve the burgers in whole-wheat pitas.

Prep time: 15 minutes
Cook time: 12 minutes

Makes 4 servings

Ingredients
1 pound salmon fillet, skin removed, fish cut into 1" chunks
2 teaspoons plus 1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1 (8-ounce) head romaine, shredded (4 cups)
1 medium avocado, cubed
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lime juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon cayenne

Instructions
In a food processor, combine salmon, 2 teaspoons of the sour cream, mustard, chili powder, cumin, 1/8 teaspoon of the salt, and 1/8 teaspoon black pepper; pulse just until mixture comes together, 15 to 20 seconds. Form mixture into 4 patties, about 3/4" thick.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill patties until cooked through, 4 to 5 minutes per side.

While patties are cooking, in a large bowl combine lettuce, avocado, oil, 1 teaspoon of the lime juice, and remaining 1/8 teaspoon salt. Season with black pepper to taste.

In a small bowl, whisk together remaining 1/4 cup sour cream, remaining 1 teaspoon lime juice, cilantro, and cayenne.

Divide salad among 4 plates and place a burger alongside. Top each burger with a dollop of cilantro sour cream and serve.

Nutritional information
Per serving:
330 calories
23 g fat (5 g sat)
6 g carbohydrate
25 g protein
3 g fiber
260 mg sodium

[ami]

Talking Thanksgiving Turkey
Your Guide to Buying Turkey
Thanksgiving is fast approaching, so now's the time to start talking turkey. When it comes to buying your bird, there are several types to choose from, so let us help you determine what kind of turkey is best for you and your family.
Get tips on how to buy healthy turkey.:
http://www.southbeachdiet.com/diet/your ... r_20121110