tag:blogger.com,1999:blog-3246277646632462302024-03-18T23:29:09.555-04:00Skinny Gourmet GuyRecipes for one person, or more, that are based on the Mediterranean diet, are simple to follow and help you get (or stay) skinny. And most important, appealing to the eye and the palate! I'll also share my exercise schedule and tips to stay slim.cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-324627764663246230.post-30220186959202282632021-06-22T15:15:00.000-04:002021-06-22T15:15:40.580-04:00How Do I Love Thee? Skinny Air Fryer vs. Traditional French Fries<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNamUwa15WmNoV8EwEQOGFgzb8jT-3jnPAVTAYzgGxHyqkzLEZ6GuuwpMTlTfR8AkuLqpe_YFlhoFHR3htcQLtL_cL9O4104bplQzytgGYUXhorLAjdLZtnn7n7v4zK_4m_qwk5FHvKr_/s2048/French+Fries.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNamUwa15WmNoV8EwEQOGFgzb8jT-3jnPAVTAYzgGxHyqkzLEZ6GuuwpMTlTfR8AkuLqpe_YFlhoFHR3htcQLtL_cL9O4104bplQzytgGYUXhorLAjdLZtnn7n7v4zK_4m_qwk5FHvKr_/s320/French+Fries.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>How do I love thee?</i></div><p>Let's face it. Having a post about French fries on the Skinny Gourmet Guy blog seems to be going off brand. Aren't French fries the enemy? But here are my thoughts: Everyone deserves a guilty pleasure every now and then. And if you're going to take the plunge, why not try to mitigate the damage while still enjoying every tasty, crunchy, salty morsel. </p><p>So, bearing in mind this is the occasional treat, let's look on the bright side. By cooking the fries in your Air Fryer, you're cutting calories significantly. A Googel search turned up this random stat:</p><p>French fries deep fried in oil are 340 calories per serving compared to 226 calories when cooked in the Air Fryer. </p><p>But calories are only a part of the equation and most people view carbs as the enemy in French fries. So, this is a healthier and lower fat way to cook that occasional treat. </p><p><br /></p><p><i><b><span style="font-size: large;">Let's Start at the Very Beginning!</span></b></i></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqRYRut8sQ7UvU0dMnNV9oJpxK1K_5Xi_Ag-whOSFUX5_Dy4wyrXPxGG2HROS2zeFhaeEKtNmVwT-Gak1MABCVkaJJrLAHFvoDTfqHYl8NwuLnHDXGnLYvyWx33A0J6ms-nTH2fnz7cpq/s2048/FF+potato.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;">L<img border="0" data-original-height="2048" data-original-width="1536" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqRYRut8sQ7UvU0dMnNV9oJpxK1K_5Xi_Ag-whOSFUX5_Dy4wyrXPxGG2HROS2zeFhaeEKtNmVwT-Gak1MABCVkaJJrLAHFvoDTfqHYl8NwuLnHDXGnLYvyWx33A0J6ms-nTH2fnz7cpq/w223-h240/FF+potato.jpg" width="223" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7flsyho13zkOfUmu_dSN1-X0V2ceDnPpGh0HhuDQuoNJnFXqzSTFIJWbkFM3E25amFHtqQk9q2WL5I7EfPN6XnF8JT8LGDoK4JJsDzAlvzzKXftFmrjVNheoBiF0h7iILi_V04ve8D8Er/s2048/FF+Sweet+Potato.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7flsyho13zkOfUmu_dSN1-X0V2ceDnPpGh0HhuDQuoNJnFXqzSTFIJWbkFM3E25amFHtqQk9q2WL5I7EfPN6XnF8JT8LGDoK4JJsDzAlvzzKXftFmrjVNheoBiF0h7iILi_V04ve8D8Er/w220-h200/FF+Sweet+Potato.jpg" width="220" /></a></p><div class="separator" style="clear: both; text-align: center;"><i>Yukon Gold (above left) are my choice </i><i>for regular French fries but require soaking; sweet potatoes/yams are tasty, too and don't require soaking in cold water </i></div><div class="separator" style="clear: both; text-align: left;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">I've used my time in isolation productively. I've spent hours honing my spud skills, considering such weighty issues as to soak or not to soak? White potatoes or sweet? For traditional fries, I use Yukon Gold potatoes. I slice them into fries, rinse them and then soak them in cold water for the day. This is to draw out the starch in the potatoes. This gives you a crispy fry. I guess sweet potatoes and yams have less starch because I have tried soaking and not soaking and found no difference. So if you want fries at the last minute go with the yams or sweet potatoes. White potatoes will be soggy and limp if you don't soak them for at least a few hours. I start the process in the morning and let them soak in cold water for the entire day. You can even soak them over night. I keep the bowl in the fridge. It's imperative that the water be very cold and stay that way. </div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAXh2sZhrB9vejAqHVqJ6dpwIzjsM61PzVA647ej1LhCFqJu-LoaV_M0gHZvf8flU3PLL1ZjYnkCUmTeFw6Ueocw4lka6-mQc4OVc_iEgwE5B4ApUYinNva2vS2KGwZvYspULFdyEmKga/s2048/FF+potato+half.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAXh2sZhrB9vejAqHVqJ6dpwIzjsM61PzVA647ej1LhCFqJu-LoaV_M0gHZvf8flU3PLL1ZjYnkCUmTeFw6Ueocw4lka6-mQc4OVc_iEgwE5B4ApUYinNva2vS2KGwZvYspULFdyEmKga/s320/FF+potato+half.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cut in Half (I leave the skin on)</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmpRFZIDqz-LvOFm7gCp4D9wiJYadLiCoWNSNwSQaahqnNJ5s8YB7U3o09BhFRk7olb2gc7Nm5u4fZaIzD9VmT4N22irzb0QIykRHx51bB_b1TgDhO5ENlTAgullbM8Fs51iX0AD0d3ft/s2048/FF+pt.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmpRFZIDqz-LvOFm7gCp4D9wiJYadLiCoWNSNwSQaahqnNJ5s8YB7U3o09BhFRk7olb2gc7Nm5u4fZaIzD9VmT4N22irzb0QIykRHx51bB_b1TgDhO5ENlTAgullbM8Fs51iX0AD0d3ft/s320/FF+pt.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cut in Quarters</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzxNMbxgopR-rRsaQJ34ZoXS-9kft-cU4zpvt0K9mbI31m7QmRcVmxhSMAksYY0TM7-j_LrXVbrJGf0zzFy_NFW-_6J47OB6XzWkWfvbejda6ClmsWdOEyk4Nwx-z8K_3qSBy0PyHZpLV/s2048/FF+potatoo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzxNMbxgopR-rRsaQJ34ZoXS-9kft-cU4zpvt0K9mbI31m7QmRcVmxhSMAksYY0TM7-j_LrXVbrJGf0zzFy_NFW-_6J47OB6XzWkWfvbejda6ClmsWdOEyk4Nwx-z8K_3qSBy0PyHZpLV/s320/FF+potatoo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cut into Eights</i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxBHYo83w8Qq_nb9VMaX3of4i5XZ36v-AKbviL8i-bG-hAOo1pjXODOtkjdo2KDSf2L9lbM6x8DXzSlBkUa58LDFN8VKTUpHvLzGxjGA8a4BNFZZAuER4dEgQWx-A_mciPbHrgFEiWiI3/s2048/FFcut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxBHYo83w8Qq_nb9VMaX3of4i5XZ36v-AKbviL8i-bG-hAOo1pjXODOtkjdo2KDSf2L9lbM6x8DXzSlBkUa58LDFN8VKTUpHvLzGxjGA8a4BNFZZAuER4dEgQWx-A_mciPbHrgFEiWiI3/s320/FFcut.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Keep halving each spud until you get desired thickness (or skinniness!)</i></div><br /><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOf_C7K-DDjnzDUj9y-ixvCOFBZjXyjP8cXyqnBWgcdOU-P1co-GJtVPzQYQP9yyjQKiPCYUpCnQVcy6shs4Af6UmXgbaidNwIyGKkQnqnhP8WacPIwuOTlzuU6w9KcavNvHeASC5iXsm/s2048/FF+Soak.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOf_C7K-DDjnzDUj9y-ixvCOFBZjXyjP8cXyqnBWgcdOU-P1co-GJtVPzQYQP9yyjQKiPCYUpCnQVcy6shs4Af6UmXgbaidNwIyGKkQnqnhP8WacPIwuOTlzuU6w9KcavNvHeASC5iXsm/s320/FF+Soak.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Soak in cold water all day in the fridge. I add a teaspoon of salt to the water</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoGhg5SNorojxG4tZUcHfyRAuPZ8U8u6KM2f3AsuUtD1kBVsJfU2nEU4N7F2H66YGc_q_R5hZvitL2UiGx-k6Sx5V2PWMTbcSO6PGtSqacdRDEcwmc1qxbYlx5f5uaXMsK77jrgn66BX8/s2048/French+Fries+Wash.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoGhg5SNorojxG4tZUcHfyRAuPZ8U8u6KM2f3AsuUtD1kBVsJfU2nEU4N7F2H66YGc_q_R5hZvitL2UiGx-k6Sx5V2PWMTbcSO6PGtSqacdRDEcwmc1qxbYlx5f5uaXMsK77jrgn66BX8/w150-h200/French+Fries+Wash.jpg" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6XhqU3QpWU0NEV4s4JFwOkcIb3Sl6tDbgb50zMhhNxA9rEifSDkFRWLwLA-LUbnSzSvMmrtHqJo1jZv_-0S4aAWn-_Eg3Es7TSIL1TOU2dMvrp6VqMgSykzFQZuoqlyibbKe7nxTZaaB/s2048/French+Fries+Spinner.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6XhqU3QpWU0NEV4s4JFwOkcIb3Sl6tDbgb50zMhhNxA9rEifSDkFRWLwLA-LUbnSzSvMmrtHqJo1jZv_-0S4aAWn-_Eg3Es7TSIL1TOU2dMvrp6VqMgSykzFQZuoqlyibbKe7nxTZaaB/w150-h200/French+Fries+Spinner.jpg" width="150" /></a></div><div style="text-align: left;"><i>Rinse in cold water and put in salad spinner</i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivd6Kaz_kEeYA05BZ57I-ZdvCLFaVGnkj5lxJp0kUSJU9x5qqRIuXutax61MVmRSKdYeWL5dkTpMBmcl-YGCADBrCFyQ4tMEdmcQjlXPVUudiyCza_T5po1-XJAHdVC7_hNKRo5j9I4eka/s2048/FF+Dry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivd6Kaz_kEeYA05BZ57I-ZdvCLFaVGnkj5lxJp0kUSJU9x5qqRIuXutax61MVmRSKdYeWL5dkTpMBmcl-YGCADBrCFyQ4tMEdmcQjlXPVUudiyCza_T5po1-XJAHdVC7_hNKRo5j9I4eka/s320/FF+Dry.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dry on kitchen towels</i></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqwgv1edfi0u9LLe9XDc9X95mns5tCLyBOBUaSjAcXSQlpu4GpGzsKUaMPUULtKZjme3ksaXTIVgzyAIbqgv09id8r1yqWWTVFaWtTyJ_BO1NXUuOan-9PyLjJAlw4WX3a83vp4ncfksJ/s2048/FF+Cook.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqwgv1edfi0u9LLe9XDc9X95mns5tCLyBOBUaSjAcXSQlpu4GpGzsKUaMPUULtKZjme3ksaXTIVgzyAIbqgv09id8r1yqWWTVFaWtTyJ_BO1NXUuOan-9PyLjJAlw4WX3a83vp4ncfksJ/w200-h150/FF+Cook.jpg" width="200" /></a> <div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDLolrRp3mYbdyUbSs7okL1f0al2HJ_g3T4T-8L2ONXDGkAoMTFA_Y-ImXqDBzDxHRmy-JEVgsxzilaURSEkInbLK_EMtAnKxZxyQlNc24Z22u8ONpiTSRkGIY6KCxNy7yLISBBVAeypb/s2048/Fries3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDLolrRp3mYbdyUbSs7okL1f0al2HJ_g3T4T-8L2ONXDGkAoMTFA_Y-ImXqDBzDxHRmy-JEVgsxzilaURSEkInbLK_EMtAnKxZxyQlNc24Z22u8ONpiTSRkGIY6KCxNy7yLISBBVAeypb/w200-h150/Fries3.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: right;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0Akya-hG1aY61-kRv4r6CKk6BCdtbY19s_1SoGWXpXCmsLQc0FmWuv3JJ8zB2AIzeDagf9yq-Pi5jSe0ibjQUfM-VC3pdJy4r1u3EbMk2ueYex8SyoTRtbjpbEjHLh9OLomQ_ZHq9vTU/s2048/Fries+done.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0Akya-hG1aY61-kRv4r6CKk6BCdtbY19s_1SoGWXpXCmsLQc0FmWuv3JJ8zB2AIzeDagf9yq-Pi5jSe0ibjQUfM-VC3pdJy4r1u3EbMk2ueYex8SyoTRtbjpbEjHLh9OLomQ_ZHq9vTU/w150-h200/Fries+done.jpg" width="150" /></a></div><br /></div><i><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div>First go in the air fryer (upper left); drying before final trip to air fryer (right). Fries after first go round in the air fryer; set aside in strainer; above left, fries after the second round in the air fryer. </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /><div style="text-align: left;">When you've finished soaking the fries you want to get them as dry as possible. I put them in a salad spinner and give them a whirl a few times. After that I dry them in a clean kitchen towel. If you don't have a salad spinner just try to dry them as best you can with kitchen towels. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The second labor-intensive part is cooking the fries twice. The first go round I spray with oil and dust with sea salt. Make sure the fries have plenty of room - don't stack them. You may have to cook in batches when you have a group over for dinner. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I cook the French fries for 12 minutes at 350 degrees. I transfer them to a steel mesh strainer and place a paper towel to absorb any moisture. I usually cook the main course while the fries rest. Then I cook for another 8 - 10 minutes at 380 degrees. Each air fryer is different so keep an eye on the fries and shake the basket every 5 minutes or so. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHpY340gfbY9yM3ltKXe3d7kyjT8lImaFaYz2OSlXnpKu_ZFaH5J4YXKsgEBjF0W8YgavY0DjToDV_5oiA4QHXUk2dMNpkgFR3bccTD5fPCd6xl09TIQKgTRJZ8DLX1LivnUN-jgYw_8W/s2048/Ffries+towel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHpY340gfbY9yM3ltKXe3d7kyjT8lImaFaYz2OSlXnpKu_ZFaH5J4YXKsgEBjF0W8YgavY0DjToDV_5oiA4QHXUk2dMNpkgFR3bccTD5fPCd6xl09TIQKgTRJZ8DLX1LivnUN-jgYw_8W/s320/Ffries+towel.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dry on paper towels</i></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4vHrEOypcZhjI7CaQ98-v8MN3GJoN3sJldjwvEWx8Lmh7rlHdRpMac7AEAP7gGEpPSbImJHPgvndIMRdBuF8sV3g1YUCQS1CpMBKVcPCRagGCudvrdcP-WqDpJnDAO-zxQJJ5jEfusy8/s2048/Ffries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4vHrEOypcZhjI7CaQ98-v8MN3GJoN3sJldjwvEWx8Lmh7rlHdRpMac7AEAP7gGEpPSbImJHPgvndIMRdBuF8sV3g1YUCQS1CpMBKVcPCRagGCudvrdcP-WqDpJnDAO-zxQJJ5jEfusy8/s320/Ffries.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Serve</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div></div><br /><div style="text-align: left;"><span style="font-style: italic;"><span style="font-size: large;"><b>Method</b></span></span></div><div style="text-align: left;"><span style="font-style: italic;"><span style="font-size: large;"><b><br /></b></span></span></div><div style="text-align: left;"><ul style="text-align: left;"><li><i><span style="font-size: medium;">One small to medium Yukon Gold or sweet potato per person</span></i></li><li><i><span style="font-size: medium;">Scrub and slice into desired fry thickness</span></i></li><li><i><span style="font-size: medium;">Place in large bowl and submerge in cold water with one teaspoon sea salt</span></i></li><li><i><span style="font-size: medium;">Transfer to refrigerator; let sit for up to 8 hours or over night</span></i></li><li><i><span style="font-size: medium;">If you're feeling industrious, dump fries into a colander, rinse and place in a new bowl of cold water</span></i></li><li><i><span style="font-size: medium;">Sift fries through a strainer; spin in salad spinner and dry in a clean kitchen towel</span></i></li><li><i><span style="font-size: medium;">Place in air fryer, spray with oil and lightly salt</span></i></li><li><i><span style="font-size: medium;">Set air fryer temperature to 350 degrees</span></i></li><li><i><span style="font-size: medium;">Cook for 12 minutes, shaking basket from time to ti</span></i><i><span style="font-size: medium;">me</span></i></li><li><i><span style="font-size: medium;">Transfer to mesh strainer, cover with paper towels</span></i></li><li><i><span style="font-size: medium;">Let stand for 15 minutes or longer </span></i></li><li><i><span style="font-size: medium;">Transfer fries back to air fryer, cook at 380 degrees for another 8 - 10 minutes</span></i></li></ul><div>Please note: each air fryer brand is different; some require pre-heating and temperatures can vary. Keep an eye on the fries - you may have to cook for shorter or longer periods of time. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19f7NAbJY6VSC2zfccvwGZe3kBFen9HFVqcQVa5pPX5d8JjZd4r7yn_fcJN_tFkHWHzv_sy-8CkBgk6w3RjT7DA9h1P26R5XaocOsqTn7npb5Ku-IalsgakAnBzwLj3UHMkj5Xp9zTpS8/s2048/Fish+and+Chips+yams+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19f7NAbJY6VSC2zfccvwGZe3kBFen9HFVqcQVa5pPX5d8JjZd4r7yn_fcJN_tFkHWHzv_sy-8CkBgk6w3RjT7DA9h1P26R5XaocOsqTn7npb5Ku-IalsgakAnBzwLj3UHMkj5Xp9zTpS8/s320/Fish+and+Chips+yams+.jpg" /></a></div><br /><div><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div>Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com6tag:blogger.com,1999:blog-324627764663246230.post-83077498226195867132021-05-13T15:12:00.004-04:002021-05-13T23:15:34.983-04:00Skinny Fish & Chips! Part I - The Fish<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidML3oVlQ3Vjs0fOYuvsJOC8SRAEPToWcOQfCWGBp02QfweAVuXbxTmnRD30XHEsYt3oJsee5xem6jnI_rfYfA58jUZcrM8KC4i-CInT57JGkxmOxsbJOAHGH0-jnsYZQJgjALJV3avCVU/s1280/Cod+fish+n+chips.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidML3oVlQ3Vjs0fOYuvsJOC8SRAEPToWcOQfCWGBp02QfweAVuXbxTmnRD30XHEsYt3oJsee5xem6jnI_rfYfA58jUZcrM8KC4i-CInT57JGkxmOxsbJOAHGH0-jnsYZQJgjALJV3avCVU/s320/Cod+fish+n+chips.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Light & crispy</i></div><p>Fish and chips were a Friday cafeteria lunch staple during my elementary and high school years. Growing up on the South Shore of Boston in an obscure town called Scituate, and spending summers on Cape Cod, I remember roadside joints that served it with vinegar sprinkled on top and served on a few sheets of newspaper wrapped into a cone. The fried fish sat atop a mound of French fries. Those were a step up from the cafeteria version. I went to Catholic school and every Friday we had to have fish. But both versions were always greasy and heavy. There was a reason the take-out joint F&C were served on newspaper! You'd want a nap after you finished. Though they were Heavenly going down. </p><p>All of these centuries later, I thought I'd give the dish my spin in the Air Fryer. Warmer weather is coming and this dish epitomizes summer on Cape Cod. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSsRwzbAf7nrynisIegtApScmtHqI1deKuYf33Nrk55h9Wx7IlmN5JX-Nrvnzbrs7IAjPX-mWe1X_3urQOAWMPmZiusvTz34RSa8LeZxTpEUqxKcT6y6WB92PCPjSj4_q5M5re4fIe7KQ/s2048/FC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSsRwzbAf7nrynisIegtApScmtHqI1deKuYf33Nrk55h9Wx7IlmN5JX-Nrvnzbrs7IAjPX-mWe1X_3urQOAWMPmZiusvTz34RSa8LeZxTpEUqxKcT6y6WB92PCPjSj4_q5M5re4fIe7KQ/s320/FC.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Not your Catholic school cafeteria Fish & Chips</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">For starters, I use cod as the fish. Truth be told, I buy the frozen and thawed cod from Fairway which is usually $7.99 per pound. I request the thickest slice they have. My rule of thumb is a half pound of cod per person. So, in these days of limited funds during Covid-19, this is an economical dinner - for me it's usually $4 for my single serving. I cut the fillets into small pieces. They fry better and there's more cod covered with the crispy mixture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cut your fish - I use cod - into slider-sized fillets (about 3"long x 2" wide each but it's up to you). They fry up better when they're in smaller pieces and there's more areas of crunchiness. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiemVJHkrh4zSCub-qQjZN8Jzze_jHrXtLKU8v6LbPIr_Pxs5PD2Nym9gxN1lOct8qs5V_QfTIAXHZHYjvrHT_E9P9OKGrWLqDFtYlR9zWsVm1vmBWk5suH6yybCQXNKn4pal7Zoda8x3I/s2048/Cod.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiemVJHkrh4zSCub-qQjZN8Jzze_jHrXtLKU8v6LbPIr_Pxs5PD2Nym9gxN1lOct8qs5V_QfTIAXHZHYjvrHT_E9P9OKGrWLqDFtYlR9zWsVm1vmBWk5suH6yybCQXNKn4pal7Zoda8x3I/s320/Cod.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><i>My rule of thumb is a half pound piece per person</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCsoXlyVTO9sBWKBUh7SPCzUNMW6uEmS7uNw0o8M4DY73sq9JUYZTSLw0WJ5jayz5PCgT7uNBsjkWbSl74aypo15A93M3vLDwUkN69Rmua3vzCljz5Eh0OZOqGcy6OP3jQvY4zsTOVjvA/s1280/Cid.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCsoXlyVTO9sBWKBUh7SPCzUNMW6uEmS7uNw0o8M4DY73sq9JUYZTSLw0WJ5jayz5PCgT7uNBsjkWbSl74aypo15A93M3vLDwUkN69Rmua3vzCljz5Eh0OZOqGcy6OP3jQvY4zsTOVjvA/s320/Cid.jpg" /></a></div></div></div><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: center;"><i>Cut into small pieces</i></div></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>Let's start with the very basics of air frying - the Holy Trinity of air fryer prep consists of flour, egg white and panko. This is dredging station is good for when you're looking to mimic that crispy, crunchy outer coating that you get when you deep fry. You want to pat dry whatever you're frying. It's important to get the fish as dry as possible. I douse the filets with sea salt and wrap them in paper towels for as long as possible - a half hour is good. Be sure to press the paper towels containing the filets and change the paper towels from time time. I put my hand on them and gently push. I use egg whites rather than regular eggs with the yokes to avoid the edges looking like scrambled eggs. But if you're a fan of yolks, but all means use them.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtI5Br_X-F-yu-Zmp6DdkqllwldCsUBNov5iZaeZKjkAaC6oTvkJ4PIEI9dvGVXs4cXOte1NzKew2twfsX2yYmOzdUvAQpZxQSGtjs3e6O359QPur1URF6DI65cyzDu8KELRKceWy8gCf/s2048/c+prep.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtI5Br_X-F-yu-Zmp6DdkqllwldCsUBNov5iZaeZKjkAaC6oTvkJ4PIEI9dvGVXs4cXOte1NzKew2twfsX2yYmOzdUvAQpZxQSGtjs3e6O359QPur1URF6DI65cyzDu8KELRKceWy8gCf/s320/c+prep.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The Holy Trinity of Air Frying</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">Next, dredge the fillets through the flour, egg white and panko until well covered. I press the mixture onto the fillets and spray with canola oil (the choice of oil is up to you. I wouldn't use EVOO as it burns quicker. If times were flush I'd use avocado oil). I'll spray, press and spray again to be sure the mixture sticks - you want as much as possible for ultra crunchiness. I usually don't season the panko with anything but salt. The extra flavor will come from the tarter sauce and a squeeze of lemon on the finished product. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF8TlEcgc0smA1NbTfjeL2LlEXKxBGJVZIO52UnrSFpQJwsDlyhTEE-0Rs9-JWxePN2QcYRmxCa4kKmI9WYAej8R8mj1vXViIzrfixOY-h1bbGSP_cxIAOHFFFGs8MRuZWeT6UdnR-183/s2048/Cod+prep1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF8TlEcgc0smA1NbTfjeL2LlEXKxBGJVZIO52UnrSFpQJwsDlyhTEE-0Rs9-JWxePN2QcYRmxCa4kKmI9WYAej8R8mj1vXViIzrfixOY-h1bbGSP_cxIAOHFFFGs8MRuZWeT6UdnR-183/s320/Cod+prep1.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Dredge the fillets making sure they're all well covered</i></div><div class="separator" style="clear: both; text-align: center;"><i>Press the mixture into the cod with your hands, use oil as needed</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7SygD0RdpUQGjdnAscysj_ktXlEobYNS-qTsgDuzBwXUmaW4CZVkyp9tHZzaWi_N2i0hL4XvT4PEJcXDwq8tfNUcDj1-xo7k4yNU1MSaD_vrlEgtYbap0LKrNoC9yw_ozGwxBR4SYZe4/s1280/Cod+prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7SygD0RdpUQGjdnAscysj_ktXlEobYNS-qTsgDuzBwXUmaW4CZVkyp9tHZzaWi_N2i0hL4XvT4PEJcXDwq8tfNUcDj1-xo7k4yNU1MSaD_vrlEgtYbap0LKrNoC9yw_ozGwxBR4SYZe4/s320/Cod+prep.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><i>Place in air fryer - leaving room between each fillet</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">Spread the fillets out so they're not too crowded - they'll only steam. Spray both sides liberally with oil. Cook for 3 to 5 minutes on each side at 350 degrees. Just keep an eye on them and cook until they get that golden exterior. Use a pair of tongs to check the side on the bottom. Spray the fillet with oil again when you flip it. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppASz14LEUv2fuvWVLxBlROqPjB3tLHmjaaK32iAPSZob3Fk7M5h1vHyGLjtGKe7UlnHsaiWnsWVISxfYDszyfPJi36z2E55d8Pezq3kq_FhizVXVfeHSpUVg5sbVSqYO4uLFOoIN-wrn/s2048/F%2526C.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppASz14LEUv2fuvWVLxBlROqPjB3tLHmjaaK32iAPSZob3Fk7M5h1vHyGLjtGKe7UlnHsaiWnsWVISxfYDszyfPJi36z2E55d8Pezq3kq_FhizVXVfeHSpUVg5sbVSqYO4uLFOoIN-wrn/s320/F%2526C.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Cook for 3 - 5 minutes per side at 350 degrees - serve with tarter sauce</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: left;">Ingredients </div><div class="separator" style="clear: both; text-align: left;"><i><b><br /></b></i></div><div class="separator" style="clear: both; text-align: left;"><i><b>For the dredge station:</b></i></div><div class="separator" style="clear: both; text-align: left;">1/2 - 1 cup flour or corn starch and tspn sea salt in one container</div><div class="separator" style="clear: both; text-align: left;">1/2 cup of egg white in a shallow bowl</div><div class="separator" style="clear: both; text-align: left;">1 cup panko and 1 tspn sea salt in third container</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>For the air fried fish</i></b></div><div class="separator" style="clear: both; text-align: left;">1/2 lb cod per person</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><b>For the tarter sauce</b></i></div><div class="separator" style="clear: both; text-align: left;">2 tbspns reduced fat mayonnaise (you can use full fat mayo if you prefer)</div><div class="separator" style="clear: both; text-align: left;">1 tspn sweet pickled relish </div><div class="separator" style="clear: both; text-align: left;">1/2 tspn capers</div><div class="separator" style="clear: both; text-align: left;">1 tspn anchovy juice (optional - use 1/2 tspn sea salt as substitute)</div><div class="separator" style="clear: both; text-align: left;">1 tbspn Ken's Italian Dressing (plain)</div><div class="separator" style="clear: both; text-align: left;">1/2 tspn Dijon mustard</div><div class="separator" style="clear: both; text-align: left;">2 - 3 tbspns Ken's Dressing to taste and desired thickness</div><div class="separator" style="clear: both; text-align: left;">1 tspn capers</div><div class="separator" style="clear: both; text-align: left;">2 tbspns fresh squeezed lemon juice</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8oNafy3nY2zJ7JEYpGXya7lMCY_IWip6DYPBxhtQ2olLGG_nUhcvLgJTrUgknkPARbNFv8HSOt8cVqrtwl9DJfbGBrYXVRMUg47D8mPn_bOq8A-F9aY6Kw_XZ1XP7bYqxVin7uE3Pzt_/s2048/Kens+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY8oNafy3nY2zJ7JEYpGXya7lMCY_IWip6DYPBxhtQ2olLGG_nUhcvLgJTrUgknkPARbNFv8HSOt8cVqrtwl9DJfbGBrYXVRMUg47D8mPn_bOq8A-F9aY6Kw_XZ1XP7bYqxVin7uE3Pzt_/s320/Kens+.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><i> Ken's Steak House Italian Dressing</i></div><br /><div class="separator" style="clear: both; text-align: left;">Method</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Air Fryer fried cod</i></b></div><div class="separator" style="clear: both; text-align: left;">Cut the cod into small, slider-sized fillets. Approximately 3" long x 2" wide</div><div class="separator" style="clear: both; text-align: left;">Sprinkle sea salt over both sides of fillets</div><div class="separator" style="clear: both; text-align: left;">Dry thoroughly by wrapping each fillet in a paper towel</div><div class="separator" style="clear: both; text-align: left;">Press down on both sides of fillets, changing paper towels as needed</div><div class="separator" style="clear: both; text-align: left;">Let sit in paper towels for at least 10 minutes on the counter</div><div class="separator" style="clear: both; text-align: left;">Dredge each piece through the Trinity (flour, egg white, panko)</div><div class="separator" style="clear: both; text-align: left;">Arrange in the air fryer - leaving room between each fillet</div><div class="separator" style="clear: both; text-align: left;">Cook at 350 degrees for 3 - 5 minutes each side (keep an eye on them)</div><div class="separator" style="clear: both; text-align: left;">Serve Immediately</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroUYj4kwj9bR14ESFaiAnC2Vg5NVrw7TbvlHoCyFO73tCiXYjDxbymJu7VUcwr20fRl2JbEi9-CgjKSOkXWkoLIIJpimw9-yLfWQzTbeM0We4leKSMPIPnWwY5r-SzvPEZ3kGs4xcmIuo/s2048/Anchovy+Juice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiroUYj4kwj9bR14ESFaiAnC2Vg5NVrw7TbvlHoCyFO73tCiXYjDxbymJu7VUcwr20fRl2JbEi9-CgjKSOkXWkoLIIJpimw9-yLfWQzTbeM0We4leKSMPIPnWwY5r-SzvPEZ3kGs4xcmIuo/s320/Anchovy+Juice.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><i> Anchovy Juice replaces sea salt - </i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i> I found this at Eataly</i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><br /></i></b></div><b><i><br /></i></b><div class="separator" style="clear: both; text-align: left;"><b><i>For the Tarter Sauce</i></b></div><div class="separator" style="clear: both; text-align: left;">combine ingredients in a small bowl</div><div class="separator" style="clear: both; text-align: left;">whisk together</div><div class="separator" style="clear: both; text-align: left;">cover and transfer to the refrigerator to chill and set - at least 10 minutes</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serve and enjoy! Up next: French fries (aka chips) in the air fryer</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2WTpeW-Z54GR2n__T35xmpOd1qC3mWP_VHHtfCzboZ2HWW1IcP41cobdqj5Y4jf9YXL9qEVDU0dvvJ8BxRt4SWqSRNGHfuea3BvnxxOz_f4-zXdp0XBkztVcg71-IqfRBma9BYMhjbSj/s2048/FFCC.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2WTpeW-Z54GR2n__T35xmpOd1qC3mWP_VHHtfCzboZ2HWW1IcP41cobdqj5Y4jf9YXL9qEVDU0dvvJ8BxRt4SWqSRNGHfuea3BvnxxOz_f4-zXdp0XBkztVcg71-IqfRBma9BYMhjbSj/s320/FFCC.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">Up Next: Fish and Chips Part II - Chips aka French fries </span></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;">i</span></i></b><b><i><span style="font-size: large;">n the air fryer</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: center;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdL278PKdC1INgMTo8mAq8rR5ux1ooPeeFKrXxee709QY1m7Wz1CxMCiSnTWs_uVfIV-iiclo4fIpfVz5tz4ozmphyphenhyphen6fE4YzdwzR2MR-klYYIInHCxjRwmTDRRu_h95oN8SPgDA_xbT0/s2048/Fries+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdL278PKdC1INgMTo8mAq8rR5ux1ooPeeFKrXxee709QY1m7Wz1CxMCiSnTWs_uVfIV-iiclo4fIpfVz5tz4ozmphyphenhyphen6fE4YzdwzR2MR-klYYIInHCxjRwmTDRRu_h95oN8SPgDA_xbT0/s320/Fries+.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i></b></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com1tag:blogger.com,1999:blog-324627764663246230.post-5660401909090625182021-01-26T15:27:00.001-05:002021-01-26T15:27:20.320-05:00Skinny & Easy Roasted Chicken in the Air Fryer<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVx82bJZyGHBB1q8ARqlLixkqNvz2720QbXCB6TK99rkfQ5EqLZ7iSAGrRy4CSANdVYZMmCsFWZ0bMEpfnF0h609QDQmLZLnSXKA2HFhLKki5b2kabRNmVdu9lRfFjlOPK7oULHGfw3KK/s1280/Chci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVx82bJZyGHBB1q8ARqlLixkqNvz2720QbXCB6TK99rkfQ5EqLZ7iSAGrRy4CSANdVYZMmCsFWZ0bMEpfnF0h609QDQmLZLnSXKA2HFhLKki5b2kabRNmVdu9lRfFjlOPK7oULHGfw3KK/s320/Chci.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Chick in a Jiff!</i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">Roasted chicken breast is my go-to dinner. You'll notice I say "roasted" even though I'm using the Air Fryer. Sometimes I think they should have called them "Air Cookers" but I guess that's not as catchy a name. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I want something to taste and look fried - like fried chicken, I dredge the chicken through cornstarch, egg whites and panko. Here's an example of skinless boneless chicken using this method (I'll do a step by step for fried chicken in a future post). </div><div class="separator" style="clear: both; text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NGo_yNpN9SmmbKxL-L1pVJH4EOW4pGSW8aRwsHZ4yZmt7t-IK3rZ1-LSxHx0q19fR7yU5UflcGwJEkqEW_No466RviCFaQfNB37V27Yr0Wh8d1YsYfO8wWcoSOrZx_N463kQzgb88O9W/s2048/1chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NGo_yNpN9SmmbKxL-L1pVJH4EOW4pGSW8aRwsHZ4yZmt7t-IK3rZ1-LSxHx0q19fR7yU5UflcGwJEkqEW_No466RviCFaQfNB37V27Yr0Wh8d1YsYfO8wWcoSOrZx_N463kQzgb88O9W/s320/1chicken.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Fried Chicken in the Air Fryer</i><div style="text-align: left;"><br /></div><div style="text-align: left;">But for today we'll keep it super simple and just go with roasted chicken. Whether you're making fried or roasted chicken, the important thing is to get it as dry as possible. I cover the breast in sea salt and other seasonings and wrap it in paper towels and let it sit on the counter for a few hours. </div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnchkyucUi0eEXsfnPE6IqL04JU42uazVveDrHfGKBwnkYd0MG_p4JneDWpgPTtPLpSRGDG0O1K1NiZiam0M3r4omlQg_bbm-uJAhSgr87cUD6vdPALjcjFo4PKgdOMQKqjmrd9i6lF6C/s2048/chicken+paper+towel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnchkyucUi0eEXsfnPE6IqL04JU42uazVveDrHfGKBwnkYd0MG_p4JneDWpgPTtPLpSRGDG0O1K1NiZiam0M3r4omlQg_bbm-uJAhSgr87cUD6vdPALjcjFo4PKgdOMQKqjmrd9i6lF6C/s320/chicken+paper+towel.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><i>Cover in sea salt and spices; wrap in paper towels</i></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;">After the chicken breast has been drying in the paper towels for a few hours, marinate. I use Ken's Zesty Italian dressing. It might be my Boston upbringing but I love Ken's dressing. I remember going to the actual restaurants as a child. I love the regular Ken's Steakhouse dressing on butter or iceberg lettuce. But I digress. Suffice to say it makes a great marinade. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB96-uDuKlRNbeAvpu-RjmKhKIkGmnxhsA2Mfag_JI1J-TiP-p4Mhjs7RFeMJnhjn7xmJ5LM6aNsHGidxSjk6OwZmSatJnHdZcbfWNApdqbS6rFukLVRBT9GHcmFJEIUFH8g3oXfkoiQn/s2048/Chicken+marinating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJB96-uDuKlRNbeAvpu-RjmKhKIkGmnxhsA2Mfag_JI1J-TiP-p4Mhjs7RFeMJnhjn7xmJ5LM6aNsHGidxSjk6OwZmSatJnHdZcbfWNApdqbS6rFukLVRBT9GHcmFJEIUFH8g3oXfkoiQn/s320/Chicken+marinating.jpg" /></a></div><div class="separator" style="clear: both;"><i>Marinate in Ken's Dressing</i><br /><br /><div style="text-align: left;">Of course, you can marinate in your favorite dressing. I also rub dried sage, oregano, granulated garlic along with the sea salt. You could toss in red pepper flake if you'd like some heat. I've also added Worcestershire Sauce, too. I keep the chicken breast in the container while I dry and marinate to save on cleanup. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvT88Web2dkfVnC54vAA9W2Jn-9FdPTF13iZSd9MThsLDvENfQZxRG3OD20njIOPm1v-os09WCC3I8zNf-mnivJAYhyphenhyphenhShbKXznhPZYu2s81pwyLsUmBMypp2Pwhpn-67WDvcC8kuY8-F/s1280/Worstechire+chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvT88Web2dkfVnC54vAA9W2Jn-9FdPTF13iZSd9MThsLDvENfQZxRG3OD20njIOPm1v-os09WCC3I8zNf-mnivJAYhyphenhyphenhShbKXznhPZYu2s81pwyLsUmBMypp2Pwhpn-67WDvcC8kuY8-F/s320/Worstechire+chicken.jpg" width="320" /></a></div><i>Roasted chicken marinated in Ken's Dressing and Worcestershire Sauce</i><br /><br /><div>The Worcestershire Sauce gives the chicken a blackened look. I was worried that I had overcooked it - but it was juicy and delicious as always. </div><div><br /></div><div>I cook the chicken breast for 8 minutes on each side. I start with the skin side down and cook at 350 degrees for the first 8 minutes. I flip it and crank the heat up for 400 degrees for the final 8 minutes. It's important to let the breast rest. I cover put it on a plate and tent tinfoil over it. I let it rest while I cook the veggies in the same Air Fryer. This another thing I love - cleanup is easy!</div><div><br /></div></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq07gxOy-k9UrUcTXUirahhFZCTQPyHZeM5B8vTcU_4j6Ld7mGvvVQFuQ3n6_DsJ2sud5e1KOcTswwAx2qlfPGfgufuIt4lSRg9JwQlTxz0KRLBqlvDoN68QBTysromNJ1ptBuC4vQxnka/s2048/Veggies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq07gxOy-k9UrUcTXUirahhFZCTQPyHZeM5B8vTcU_4j6Ld7mGvvVQFuQ3n6_DsJ2sud5e1KOcTswwAx2qlfPGfgufuIt4lSRg9JwQlTxz0KRLBqlvDoN68QBTysromNJ1ptBuC4vQxnka/s320/Veggies.jpg" /></a></div><i>Cook your veggies while the chicken rests</i><br /><br /><div>I'll do a separate post on cooking vegetables - but it's super easy. Once I'm ready to eat, I heat up everything at a low temperature while you set the table - and reward yourself with a glass of wine. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDZHbmwxItb3VUKPOO-md-07BNCNDrfYSfAdWXkxDVbHuW7qTrb6N119MXFbXm9LlpfOAhqc2wJ0ywIS-LBc_1gPPMwCRR2aD7NBxfhS9exGmyi1OF2ylYWv9YE8tLRIspOpQwDVX933a/s1280/chicken+dins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDZHbmwxItb3VUKPOO-md-07BNCNDrfYSfAdWXkxDVbHuW7qTrb6N119MXFbXm9LlpfOAhqc2wJ0ywIS-LBc_1gPPMwCRR2aD7NBxfhS9exGmyi1OF2ylYWv9YE8tLRIspOpQwDVX933a/s320/chicken+dins.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Heat up everything while you set the table</i></div><br /><br /><b>Easy Roasted Chicken Dinner<br /></b><br /><div>Ingredients</div><div><br /></div><div>One medium sized chicken breast per person</div><div>To taste:</div><div>Sea Salt</div><div>Dried sage</div><div>Granulated garlic (or fresh and finely chopped)</div><div>Dried oregano</div><div>Ground black pepper</div><div>Other spices as desired</div><div><br /></div><div>Method</div><div><br /></div><div>Pat dry chicken breasts in paper towels (discard)</div><div>Sprinkle sea salt and spices over chicken breast</div><div>Wrap seasoned breast tightly in paper towels</div><div> and leave to dry on the kitchen counter</div><div>Cover with marinade; let sit for at least 30 minutes to an hour</div><div>Place chicken in the air fryer skin side down</div><div>Cook at 350 degrees for 8 minutes</div><div>Flip and cook for another 8 minutes at 400 degrees</div><div> (you may want to put a bit more dressing on top)</div><div>Remove from air fryer; let rest on a plate tented with tinfoil </div><div><br /></div><div>Serve and enjoy!</div><div><br /></div><p><br /></p>Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-18316242982067648042020-09-16T12:54:00.002-04:002020-09-16T13:04:03.691-04:00To Air Fry or Not to Air Fry?<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpNlrgNryjg2E_tiYtpQNaCAH0dYyFd2IdTe39DN3poidO2rZ-JQOYkAdSvJLA7-rE6sLDXORjOttkpkZBfDUmCSIXtNtOIVZLd9R9kz6hFvV9sZKZh3KNpSHoD7TeIdGN62DbdyXoJ7s/s1500/Air+fryer+gourmia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1090" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpNlrgNryjg2E_tiYtpQNaCAH0dYyFd2IdTe39DN3poidO2rZ-JQOYkAdSvJLA7-rE6sLDXORjOttkpkZBfDUmCSIXtNtOIVZLd9R9kz6hFvV9sZKZh3KNpSHoD7TeIdGN62DbdyXoJ7s/s320/Air+fryer+gourmia.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The Skinny on Air Fryers</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Air fryers weren't on my radar until about a year ago. I thought they were just for cooking high fat, deep fried food. I didn't know how wrong I was!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It all started when a colleague asked if I'd be interested in buying one second hand from his sister-in-law. Apparently, she's a hoarder and her family was staging an intervention. They were forcing her to have a yard sale to get rid of everything but the essentials. Among her other treasures were 5 air fryers, still in their boxes. Other friends in the office overheard and said they use theirs all the time and I should jump on this. I figured I'd it give it a try. Unfortunately, the air fryers sold out at the yard sale before my colleague arrived. But I was intrigued so I looked on Amazon and found one that was under $80.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Contrary to creating non-skinny foods, air fryers provide an easy way to eliminate fat from your diet. They help you cook food that mimics the taste, texture and look of fried foods with a fraction of the fat and calories. This is mainly accomplished by eliminating most of the cooking oil. In most cases you only have to spray the food with a cooking spray like Pam. And yet the food tastes anything but skinny!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Maybe equally important: they cook food in a fraction of the time of your conventional oven. A large chicken breast takes 16 minutes. You can cook all of your dinner (veggies, potatoes, etc.) in the fryer and clean up is really easy. Mine doesn't even require pre-heating. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here are pictures from a few skinny dinners:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>You can cook good old fashioned fried chicken using a breast or thigh, bone in or boneless dredge them in flour, egg while and panko:</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklhFY4L-7ILKLVAdKTomUyqjG9S01-MAdP7gLlTtLqShWixQkoVvsEX6KwTfDaBgOMsXdXNIxKT5QkNafQW4D4pcb96bmm5cWAG_11zRDANIdna3rs0E1PJjwQiPpeWllRbadezuuMCB6/s1280/Air+frier+fried+chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklhFY4L-7ILKLVAdKTomUyqjG9S01-MAdP7gLlTtLqShWixQkoVvsEX6KwTfDaBgOMsXdXNIxKT5QkNafQW4D4pcb96bmm5cWAG_11zRDANIdna3rs0E1PJjwQiPpeWllRbadezuuMCB6/s320/Air+frier+fried+chicken.jpg" /></a></div></div></blockquote><p style="text-align: center;"> <i>Skinny classic fried chicken. </i></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3F78BBZoJ1dvu7NE9FJ4VSbEIacfaHHPlHDT8iXnQ3mDCzX56HRhjvjxsrtNDpLP7apYHhk3Uk5g0z5-kmPlRxaqJR7n4aWzJfgXUzg8EqJCtXwznfWY-NxXruSHlu5BCC_kwuJOv9RH/s1280/Air+fryer+fried+chiken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3F78BBZoJ1dvu7NE9FJ4VSbEIacfaHHPlHDT8iXnQ3mDCzX56HRhjvjxsrtNDpLP7apYHhk3Uk5g0z5-kmPlRxaqJR7n4aWzJfgXUzg8EqJCtXwznfWY-NxXruSHlu5BCC_kwuJOv9RH/s320/Air+fryer+fried+chiken.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><i> Boneless, skinless chicken breast, </i><i>sweet potatoes and peas</i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;"><i>But you can also keep it simple and skip the four, egg and panko and just use spices and oil:</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEuc_VpP_hoV-UfDAKoOyRuh6V9zb1cPVgZX7A1rxlOpr6HQ-5R_IOaNYiYPpq5tvlC1YrnbUS31vQrQpTlhmNUCrOi_HNGQmyogHvL3d0jO-QAlcY1Ul4x1mmQURxCtvHiZfISVtQROD/s960/Chicken+oil1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEuc_VpP_hoV-UfDAKoOyRuh6V9zb1cPVgZX7A1rxlOpr6HQ-5R_IOaNYiYPpq5tvlC1YrnbUS31vQrQpTlhmNUCrOi_HNGQmyogHvL3d0jO-QAlcY1Ul4x1mmQURxCtvHiZfISVtQROD/s320/Chicken+oil1.jpg" width="320" /></a></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: right;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><i>Crispy skin, juicy meat</i></div></blockquote></div></blockquote><br /><div style="text-align: left;"><br /></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobtZ4D1XhozBSRhu6JVGsbptb14abEkd08xCvRsxRjI8-MKPDR7CeFjJwMzpT-K_5YpBfi7HkmuDu1wMveAcQlKalDAKq1bxfv6-iCvuYngjqEx4RkAsqYD6sS3C2ASZ5LiGihL1Xpac0/s2048/air+fried+chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobtZ4D1XhozBSRhu6JVGsbptb14abEkd08xCvRsxRjI8-MKPDR7CeFjJwMzpT-K_5YpBfi7HkmuDu1wMveAcQlKalDAKq1bxfv6-iCvuYngjqEx4RkAsqYD6sS3C2ASZ5LiGihL1Xpac0/s320/air+fried+chicken.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <i>Skinny and simple</i></div><br /><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>And your options are not limited to chicken. I will be posting recipes for fried eggplant, artichokes, buffalo cauliflower and other delicious, skinny options. I will also have tips on what to look for when purchasing an air fryer. They are not all created equal. <div><br /></div><div>Stay tuned for more to come! Perhaps you'll be an air fryer convert, too. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p></div>Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-64007971228826968462020-06-01T21:22:00.000-04:002020-06-01T21:22:17.076-04:00Skinny Returns!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBHOJdZkn9DvZVVELELDV3INbGXr-sk-odzA9DTZ3UPlKXgk782_aPxrmhPhsK1EeqwLBrzJA1wfnYrk7F7L87VIi9s33lRHVhRx8WOzrv1t95D-M137dxsOvUCk5ja0S_V1xPHIRLPIi/s1600/arts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBHOJdZkn9DvZVVELELDV3INbGXr-sk-odzA9DTZ3UPlKXgk782_aPxrmhPhsK1EeqwLBrzJA1wfnYrk7F7L87VIi9s33lRHVhRx8WOzrv1t95D-M137dxsOvUCk5ja0S_V1xPHIRLPIi/s320/arts.jpg" width="240" /></a></div>
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Skinny Fried Artichokes in the Air Fryer</div>
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The Skinny Gourmet Guy is returning! Stay tuned for Skinny recipes in my new obsession - the Air Fryer!Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-38703900686605888352015-07-13T17:26:00.000-04:002015-07-13T17:26:41.192-04:00Skinny Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6HQalQazaypEAlZqrRe3N-1Nxv0AQe10MPgis0kdcO61PKacJjk0QmmJY6jq4zQKihbIOkAEOW3sv1_FdWx34tc5915DckupsULoelK8VwRdaPi3HdOR0s-9BrQ_MNK65y5d4PL9iDrS/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6HQalQazaypEAlZqrRe3N-1Nxv0AQe10MPgis0kdcO61PKacJjk0QmmJY6jq4zQKihbIOkAEOW3sv1_FdWx34tc5915DckupsULoelK8VwRdaPi3HdOR0s-9BrQ_MNK65y5d4PL9iDrS/s320/salad.jpg" width="240" /></a></div>
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Colorful salad for a skinny lunch</div>
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Our office just moved to the Flatiron District. But I didn't have to worry about scoping out new places for lunch. (Though Eataly is enticing.) I'll continue to bring all the fixings and make a salad for lunch as I did in our office in the Theater District. </div>
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I buy the pre-washed greens, grape tomatoes, kalamata olives, English cucumbers, Spanish onions and baby carrots and whip them together. I keep bottles of Extra Virgin Olive Oil and Balsamic Vinegar in a file drawer. I bought a really nice large white bowl from Bed, Bath & Beyond for $10 - a nice presentation is important! It's a lot less expensive than buying a salad from Chop't and this way, I know exactly what I'm getting. (Though I'm sure there's nothing wrong with the quality at Chop't.) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiJff4_ay2zoJYDV8GHV7wFy-v9O3W8G_xDILs31K2xPiosKzrGu1SZpvGTqu6iEnLcm1ICtZ4aQN2L9BTKQYI9Gp318dBsqxJP8D8r1W2fz34xwe6368Giop9B9YeMnXST-Xq8kubtwa/s1600/kitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiJff4_ay2zoJYDV8GHV7wFy-v9O3W8G_xDILs31K2xPiosKzrGu1SZpvGTqu6iEnLcm1ICtZ4aQN2L9BTKQYI9Gp318dBsqxJP8D8r1W2fz34xwe6368Giop9B9YeMnXST-Xq8kubtwa/s320/kitchen.jpg" width="240" /></a></div>
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Fancy new kitchen</div>
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And I have a really spectacular new kitchen to prepare my salads. I only wish I had such a nice kitchen at home. It's like a set from the Food Network. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zkTYkNv92MRxbo466W7bEyiew7j1jzgqCjgl4Uc_EMmZLGuVhQzUrOOxtdl6NS5Fq8cI3j0FuqhcDwL0w7oNMgTp3AecP83dzTbOnvQ-kEfwz_ZqK-qN7rQ75fz4U4HxXlJNCP8W_Jhw/s1600/ceiling+mirror.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zkTYkNv92MRxbo466W7bEyiew7j1jzgqCjgl4Uc_EMmZLGuVhQzUrOOxtdl6NS5Fq8cI3j0FuqhcDwL0w7oNMgTp3AecP83dzTbOnvQ-kEfwz_ZqK-qN7rQ75fz4U4HxXlJNCP8W_Jhw/s320/ceiling+mirror.jpg" width="240" /></a></div>
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Did I stumble upon the Cooking Channel?</div>
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Fancy Light Fixture</div>
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This picture doesn't do the view justice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVQci8MlPaaSkMPisWrv436b6mM2cEvcdUaOD_fk5OFN8TPhwNx4OkLrKqnJnfCkBCeW49rtbco_22bYhnu1pPqPHIgRoWmezPGlUpFg9L1CpffuOfIao8Jt18e5d3ZY3V0HtxEPqQEBQ/s1600/views.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVQci8MlPaaSkMPisWrv436b6mM2cEvcdUaOD_fk5OFN8TPhwNx4OkLrKqnJnfCkBCeW49rtbco_22bYhnu1pPqPHIgRoWmezPGlUpFg9L1CpffuOfIao8Jt18e5d3ZY3V0HtxEPqQEBQ/s320/views.jpg" width="240" /></a></div>
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That's the MetLife building next door</div>
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My Desk - temporary until my office is built</div>
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Sometimes I make a balsamic vinaigrette by mixing the olive oil, balsamic and Dijon mustard and whisking them together. And I vary things every so often so it's not monotonous - maybe I'll throw in sliced radishes or yellow peppers. Or, as I did today, bought heirloom grape tomatoes - the colors are really beautiful. The only thing missing is protein. I do have protein at breakfast (I love peanuts). So sometimes I throw in grilled chicken, chopped walnuts or I'll have lentil soup on the side. </div>
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Since I enjoy cooking, I look forward to preparing my salad every day. For one, I eat lunch very late in the afternoon - so I know I'm in the home stretch of the work day. And if a colleague passes by we usually end up talking about cooking and healthy eating. </div>
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Even if you don't have a fabulous kitchen at work you can make the salad at your desk and keep the ingredients in the common fridge - or as I did in our last office, buy one of the dorm room sized fridges. Try it!</div>
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Skinny Gourmet Guyhttp://www.blogger.com/profile/16771491105717259118noreply@blogger.com1tag:blogger.com,1999:blog-324627764663246230.post-58935587517272087882015-07-09T15:48:00.002-04:002015-07-09T15:48:15.457-04:00New posts coming soon!Chris is back soon with more fabulous posts!
Courthttp://www.blogger.com/profile/18299973691391129750noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-45142721346203630912014-05-29T13:40:00.004-04:002014-05-29T13:40:39.691-04:00Skinny Recovery: How to Stay Skinny While on the Mend<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hazG7sRnn8u2EmTDAn4lk1Y7heQ5N8pb28M_gHIYxzdgXN_EGmXWzYruNN5Ts56JfYqgipe73U4gO5lNXQpreYOqY984pBFCaSCl4fb9Z6UM9sEzkb1V_7QQWOzDkqPrkJg_9Fm1qdv5/s1600/IMG_5495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hazG7sRnn8u2EmTDAn4lk1Y7heQ5N8pb28M_gHIYxzdgXN_EGmXWzYruNN5Ts56JfYqgipe73U4gO5lNXQpreYOqY984pBFCaSCl4fb9Z6UM9sEzkb1V_7QQWOzDkqPrkJg_9Fm1qdv5/s1600/IMG_5495.JPG" height="240" width="320" /></a></div>
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<i>Grilled Swordfish with Broccoli, Tomatoes and Garlic</i></div>
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I'm on Day 9 of recovery from back surgery. As you've seen on my previous post, I had a micro-discectomy last week - on Tuesday May 20th. The surgeon cut away the materials that were herniating the disc. There was also bone matter and a cyst to clean up. I misunderstood when my surgeon said the operation would be "minimally invasive." I thought that meant arthroscopic surgery - as I had with my shoulder surgery. The scars looked like tiny mosquito bites. Minimally invasive is still invasive. While other friends who have had the surgery have scars that are about an inch long - mine scar is a good 4 inches.<br />
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On the cosmetic front, I really don't care about a large scar on my back. But as far as recovery goes, the larger the scar the longer the recovery. At least in my experience. I will say that the pain in my left leg and foot has diminished significantly It hurt 24/7 prior to the surgery. Now, the leg and foot pain comes and goes. But my lower back region is really throbbing. It's hard to find a comfortable position. Walking is really difficult. I can go about a block before having to rest and turn around and head back home.<br />
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<i>The trick is to steam the broccoli </i></div>
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<i>before sauteing with tomatoes and garlic</i></div>
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But not being able to walk or exercise is a recipe for packing on the pounds while I recover. For the first week after surgery, I lost my appetite for healthy food. My usual favorite fish dishes held no appeal. It might have had something to do with the after effects of the anesthesia. But, today I'm feeling better and will have one of my favorites for dinner: Grilled Swordfish and Broccoli. If I stick to the Skinny Gourmet Guy template, I can get through this and keep my weight consistently skinny. I have to skip some of the guilty pleasures I allowed when I was taking 11 classes a week - things like potato chips, ice cream, cookies . . . and in future posts I'll tell you about the skinny substitutes I'm using. <br />
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Here's the skinny recipe:<br />
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For the Swordfish<br />
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Ingredients:<br />
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1/2 lb swordfish per person<br />
1 tbspn Extra Virgin Olive Oil<br />
1/2 tspn Sea Salt<br />
1/4 tspn ground pepper<br />
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Pre-heat table top grill (I use the Cuisinart Griddler) at top heat for five minutes<br />
Marinate the swordfish in the oil, salt & pepper<br />
Grill on one side for 3 minutes with the top open<br />
Grill on the second side for 1 - 2 minutes with the grill shut<br />
Let rest on covered plate for 5 minutes<br />
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for the Broccoli:<br />
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1 bunch broccoli<br />
2 - 3 cloves garlic<br />
1/2 cup cherry or grape tomatoes<br />
1/4 tspn sea salt<br />
1/4 tspn ground pepper<br />
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Cut broccoli into fleurettes<br />
Steam for 3 - 5 minutes<br />
Shock the fleurettes by fishing broccoli out with a spider and dropping in a bowl of iced water<br />
Meanwhile, heat a non-stick skillet with olive oil<br />
Pound garlic cloves and slice<br />
Cut tomatoes in half<br />
Saute the garlic for 30 seconds - remove from heat and keep on a plate<br />
Add sliced tomatoes and cook until tender - about a minute stirring constantly<br />
Add the broccoli fluerettes<br />
Add back the garlic - stir with wooden spoon<br />
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Serve and enjoy!<br />
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Sauted Swordfish is also good with Grilled Eggplant!</div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com1tag:blogger.com,1999:blog-324627764663246230.post-73440589725619475432014-05-19T17:17:00.002-04:002014-05-19T17:17:38.864-04:00Skinny Surgery: Oh My Aching Back!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7h9xIgIh8JZF56vUa2WSY63UjEOObQC9mvWBF8Cltx4WQdBAIjY_PMU2SZTjPGmvVAvs1nGu44XnZMxADhXoED5X6938wM8xIJqclPAXM65MJoyBdWnEkoKYoPLs8M8RLFYzjZ6Ew7jS/s1600/1232W.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7h9xIgIh8JZF56vUa2WSY63UjEOObQC9mvWBF8Cltx4WQdBAIjY_PMU2SZTjPGmvVAvs1nGu44XnZMxADhXoED5X6938wM8xIJqclPAXM65MJoyBdWnEkoKYoPLs8M8RLFYzjZ6Ew7jS/s1600/1232W.jpg" height="225" width="320" /></a></div>
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As we approach the third anniversary of my Skinny Gourmet blog, I am preparing to have back surgery tomorrow. I have a herniated disc on my L-5, S-1 Lumber Spine. This is the very bottom vertebrae. Besides the herniation, I also have a benign cyst and bone fragments. All of this is pinching off my sciatic nerve. The pain is unbearable. A colleague said it's only second to childbirth and I believe it!<br />
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This all started about a year ago. I remember it was the weekend of the Tony Awards and while on the way home from the gym it hit me. A blinding, stabbing pain in the back that radiates down through the leg. First it was the right leg - with the right foot numb and tingling. Over time it shifted to the left side. I've tried everything to avoid surgery: acupuncture, physical therapy, chiropractic and just plain old waiting for it to heal itself. Most everyone advised not to have surgery under any circumstances but I don't see any alternatives. <br />
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I'm having a microdiscectomy. This is the surgical removal of herniated disc material that is impinging the sciatic nerve. The procedure will take 45 minutes and I'll spend the night in the hospital (I'm having it done at the Hospital for Special Surgery). The doctor said recover is about 2 - 3 weeks. My surgeon is Dr. Federico Girardi. <br />
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Wish me luck!<br />
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cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com31tag:blogger.com,1999:blog-324627764663246230.post-6109369533993484302014-01-23T18:28:00.002-05:002014-01-23T18:28:44.891-05:00Skinny Health - My Cholesterol Results<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SNsMgpzff6xIs5-N266CjPOPGYCakxiKzdIvMUkZdPWmGZkhFt4AqZSVIUZ3DQJCEUfp1Vvf1dsHZhAErgkRxlnrvT-VGJuwO6NrvRpSI1nKSbhnAAcvmxy2sa6icOSuQwfe6E_IAm7i/s1600/ccwhg123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SNsMgpzff6xIs5-N266CjPOPGYCakxiKzdIvMUkZdPWmGZkhFt4AqZSVIUZ3DQJCEUfp1Vvf1dsHZhAErgkRxlnrvT-VGJuwO6NrvRpSI1nKSbhnAAcvmxy2sa6icOSuQwfe6E_IAm7i/s1600/ccwhg123.jpg" height="212" width="320" /></a></div>
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I came down with my annual cold last week. Just to be sure it wasn't the flu I went to my GP - his name is Dr. Christopher Schultz of the Cornell Medical Group - here's a copy of his email<br />
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<span class="srchbl">Hi Christopher,<br /><br />Here are the results from your last set of labs.<br /><br />Your blood count was normal, with no signs of anemia, infection or low platelets. Your blood chemistry and electrolytes were normal, and there were no signs of problems with kidney or liver function. <br /><br />Your cholesterol numbers were good, specifically your LDL cholesterol was 89 and for your set of cardiac risk factors, your goal should be below 130. Your HDL was 85 and the goal is above 40, optimally above 60. LDL is the cholesterol that promotes heart disease and HDL is the cholesterol that helps protect from heart disease. Your HDL is amazing. And so is your LDL for that matter. <br /><br />Your cholesterol numbers are already great, and you can maintain these numbers by continuing to get regular exercise and by eating a healthy diet. Try to minimize saturated fats and eat more lean protein, fruits, vegetables and whole grains. Saturated fats are found in high-fat dairy products (butter, cheese, etc) and in red meat. Cardiovascular exercise most days of the week (4+ days per week) with a goal heart rate from 120-130 best promotes heart health.Typically this can be achieved by exercising to the point you are slightly short of breath but you could still maintain a conversation with someone next to you. If you want more information, click on Health Information and search for "cholesterol".</span><br />
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<span class="srchbl">It's CW again - these great results prove that a Mediterranean diet is the way to go for a healthy lifestyle - of course regular exercise is important as well. </span><br />
<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com8tag:blogger.com,1999:blog-324627764663246230.post-24862591790723874802013-12-12T17:45:00.002-05:002013-12-13T11:40:57.083-05:00Skinny Showbiz - The Sound of Music Live!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEGBPTfBZee71gFY9W0Ii8m_kuLEwou_EXFvxvHYgcK1NvMuk6gdufwaL4IgTubnCpczr57bSerRE5VAFcn2nsn2C8uUHb8gG8gwLFTYJnWHzl8zU57sGCOsy2KQXeLwoQ-yzTa3nv9bk/s1600/BazGXyrCEAAAscQ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEGBPTfBZee71gFY9W0Ii8m_kuLEwou_EXFvxvHYgcK1NvMuk6gdufwaL4IgTubnCpczr57bSerRE5VAFcn2nsn2C8uUHb8gG8gwLFTYJnWHzl8zU57sGCOsy2KQXeLwoQ-yzTa3nv9bk/s320/BazGXyrCEAAAscQ.jpg" width="320" /></a></div>
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<em>Carrie Underwood has been vilified for her </em></div>
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<em>performance in The Sound of Music Live!</em></div>
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Say what you will about Carrie Underwood in <em>The Sound of Music Live!</em> She delivered an audience of close to 20 million viewers and is ushering in a new era of traditional Broadway musicals being broadcast live during upcoming holiday seasons. I, for one, think this is cause for celebration. Craig Zadan and Neil Meron, the producers of <em>SOM Live,</em> have committed to doing it again next year with another family friendly property.</div>
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<em>Underwood delivered the audience</em></div>
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Not since the live Broadcast of <em>Peter Pan </em>in March of 1955, starring Mary Martin as Peter and my upstairs neighbor Sondra Lee as Tiger Lily, has such an undertaking been attempted. I haven't seen the DVD of that broadcast in years (and, no, I didn't watch it live as I wasn't born yet. (Haters need Jesus!!! to quote CU)</div>
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<em>The incomparable Audra McDonald</em></div>
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While the cast was packed with Broadway stalwarts, including Tony winners Audra McDonald and Christian Borle. McDonald really hit <em>Climb Every Mountain</em> out of the park. I rewound it and watched it three times in a row (does that mean I'm a theater queen?) But without Underwood's star power the project wouldn't have gotten off the ground. And I understand it took 10 months of rehearsals and planning to put this show on the air. It really was an act of love. Remember <em>Smash</em>? There was oodles of Broadway talent on display, but theater queens alone couldn't keep the show on the air - you need a major star to bring in the heavy duty ratings. (Sorry Angelica Huston.)</div>
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If the show were that much of a dog the ratings wouldn't have been consistent throughout the 3 hour broadcast. Jay Leno had blockbuster numbers even though it was a re-run. In fact, NBC announced today that it will re-air the program this Saturday, December 14th at 8 PM. (Sorry about that <em>It's a Wonderful Life </em>- you've been bounced to Friday.)</div>
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<em>People are so mean!!!!</em></div>
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So, thank you Carrie Underwood. I'm grateful to you and I can't wait to see what they'll do next year - and who will be brave enough to brave the Tweeters out there who denounced <em>The Sound of Music Live</em> before it was even over. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9VwyYOlq-WPoM9QkRpD0gAeWLIKlL2CKuE_OBef1DHcEesIFAiKBGutB5lZJF3ZtTg_h2KVkSoSd8pMFlMQxtUzytKl8nj9KRV1tYf059ghCcOLb1ngkOp8j2LynQFfVgRU5n3FuQ9pz/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9VwyYOlq-WPoM9QkRpD0gAeWLIKlL2CKuE_OBef1DHcEesIFAiKBGutB5lZJF3ZtTg_h2KVkSoSd8pMFlMQxtUzytKl8nj9KRV1tYf059ghCcOLb1ngkOp8j2LynQFfVgRU5n3FuQ9pz/s320/image.jpg" width="239" /></a></div>
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<em>What could have been!</em></div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com1tag:blogger.com,1999:blog-324627764663246230.post-64780015505077810222013-12-06T17:41:00.001-05:002013-12-06T17:41:14.047-05:00Skinny Snacks - Have Your Sweets and Eat Them Too!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrTK2j3iFdu4XXX2TR-bEM_tyaJMt8MjEjxL8PRQMo4sgsCi_x4_jdEvYNCwcC9uv04YkGYojSuZ4GxMhaUlljZkCRLraJ_p3EbDV8lAlaXVgz2lNCdIda2cCXD0LvSArCfKcnzLrPGar/s1600/04558CL.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrTK2j3iFdu4XXX2TR-bEM_tyaJMt8MjEjxL8PRQMo4sgsCi_x4_jdEvYNCwcC9uv04YkGYojSuZ4GxMhaUlljZkCRLraJ_p3EbDV8lAlaXVgz2lNCdIda2cCXD0LvSArCfKcnzLrPGar/s1600/04558CL.gif" /></a></div>
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I try to stave off my late afternoon sweet tooth by eating a late lunch. But eventually I just need a something sweet no matter how late I had my soup and salad. Rather than having a giant cookie or candy bar, I have a two-pronged approach to having my snack and eating it too! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHh7lJJ-a6Z9IJuGpqqhWUzlKV6qqL1LGqRt-APdJq9Q0DO1fpJDqj9Ci-oV0ituuq3Vh7tOgPfz8R3WE39XRaCuE1xPPf8N5VOSdJkn4iTxDBqrdiMU0n4a7yA_CRn8WfSFWfz6Yy0x0/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHh7lJJ-a6Z9IJuGpqqhWUzlKV6qqL1LGqRt-APdJq9Q0DO1fpJDqj9Ci-oV0ituuq3Vh7tOgPfz8R3WE39XRaCuE1xPPf8N5VOSdJkn4iTxDBqrdiMU0n4a7yA_CRn8WfSFWfz6Yy0x0/s1600/untitled.png" /></a></div>
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First, I always have a box of Teddy Grahams on my desk. I have as many of them as I want - 24 pieces are only 130 calories with 35 coming from fat. I might have 12 pieces if I'm really hungry. They satisfy my craving but so I don't feel totally bereft I mix in a little bit of chocolate. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr4amPpo-pA-3p7BFqXg2cKqespD0DswbICCQ2gNbzF2CCgCCItEFSTfIkFkH9-ERDInpnk9mukiC6fnUjH_J9yIpN0OsZGmGB3B6FprNIKD_FP-b2CJFDPJsEuhfWE25AP4GDjtwm4Jo/s1600/38_002.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidr4amPpo-pA-3p7BFqXg2cKqespD0DswbICCQ2gNbzF2CCgCCItEFSTfIkFkH9-ERDInpnk9mukiC6fnUjH_J9yIpN0OsZGmGB3B6FprNIKD_FP-b2CJFDPJsEuhfWE25AP4GDjtwm4Jo/s1600/38_002.png" /></a></div>
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<em>Frans Chocolates</em></div>
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I usually buy a bar of high quality dark chocolate. The flavors are so intense that one square is all I need. But every so often someone will send chocolate as a gift. Recently Camilla, a colleague from our Bevery Hills office, sent me Frans chocolates. They are the perfect size and sprinkled with sea salt. Between the two along with a cup of coffee (with Splenda) my snack attack is defeated. </div>
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So, next time you want something sweet try combining low cal with a little bit of decadence!</div>
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cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-19547847740855833212013-09-13T13:56:00.002-04:002013-09-13T13:56:52.135-04:00Skinny Cautionary Tale?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiap5hLL9_bolL5awIQrwLGqQnln0NadZerlimloyZW7eSpYhOXSZUCh6dn-FMadbDdnCHWiTIlO_P_ET0ztzakQgOp3MXkuCWL1FgVYrRHA0XDsgsF8DoWY1g-fbHbNrqUDYFQ9xioqDCp/s1600/surgery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiap5hLL9_bolL5awIQrwLGqQnln0NadZerlimloyZW7eSpYhOXSZUCh6dn-FMadbDdnCHWiTIlO_P_ET0ztzakQgOp3MXkuCWL1FgVYrRHA0XDsgsF8DoWY1g-fbHbNrqUDYFQ9xioqDCp/s320/surgery.jpg" width="240" /></a></div>
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<em>Ready for my close-up?</em></div>
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At this time three weeks ago today, I was waking up in the recovery room at the Hospital for Special Surgery. I had a very large tear in my right shoulder rotator cuff. You have four tendons attached to your rotator cuff. Pictures from the surgery showed that three of mine had torn completely away from the bone with just one hanging by a thread. Dr. Lawrence Gulotta anchored the tendons back in place. I also had a torn bicep tendon which he couldn't repair. He told me that he's operated on Yankee team members who also had torn bicep tendons that couldn't be repaired and they're still playing. So, hopefully I'll be back on the Yankee roster next year! It's frustrating not being able to use my right arm. I've even grown my hair back in (what's left of it) because I don't have the dexterity to shave my head. </div>
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I've had quite a summer. I had my varicose veins fixed in May - three sessions of very painful shots. At least they're healing nicely and I should have great gams soon! In early June I was diagnosed with a herniated disc (L5 S1). I had a series of steroid injections, accupuncture and physical therapy. I am slowly getting better. And the pain associated with the herniated disc far surpassed the pain in the shoulder. However, I have been getting injections in my shoulder since 2010. The shots worked like magic. I instantly felt better (not so with the shots for the back). But I think the combination of steroids and pain killer in the injections just masked the problem as it got worse. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pc9wCA8j1MY2AiNUI66mNph4xhLDwzijO4By2hGXpl282qXPN0IKOyyYUqbvmzAxpJdCFzbMcCwteuv06s3Fh_FMUvixjDFVVPRi-XdZ-tWJK8jP7_4jVzmyRb1yF9eMQ8oFAnjana4n/s1600/Pushup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Pc9wCA8j1MY2AiNUI66mNph4xhLDwzijO4By2hGXpl282qXPN0IKOyyYUqbvmzAxpJdCFzbMcCwteuv06s3Fh_FMUvixjDFVVPRi-XdZ-tWJK8jP7_4jVzmyRb1yF9eMQ8oFAnjana4n/s320/Pushup1.jpg" width="320" /></a></div>
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<em>Was too much exercise the culprit?</em></div>
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Besides reminding me that I'm getting old, a lot of people say my exercise regime may be to blame. (And if one more person says I'm old they will pay the consequences!) I'm torn (pun intended). I have never felt better, and had a sense of accomplishment, when I finished taking boot camp, Pilates, yoga and spin. When I leave the West Side Y after a workout, I feel like a million bucks.</div>
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I have a long road of physical therapy ahead and I'll work with the therapist on setting up an exercise plan where I can stay in shape without enduring another health crisis. Fortunately, my Skinny Gourmet Guy diet is keeping me trim. I've actually lost 10 pounds since June (as I've posted before). Admittedly, I don't have much of an appetite, but it's returning slowly but surely. I'll post about my progess in the coming months. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3cnpTvURRdnIrSTsuUCbdNf8J3_cP7fVI2X5dPyAeP804xDlUadpjDBVAm_k5MtrGbCdtq03jw3XbWx68ix97B6PMPXfK7JagpWuUv9j9WjCOGnXa69qNhqYqHpv_puyhF9AVt9As34e/s1600/8+Fire+Island+Day+1+-+Pretty+Club+Party_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3cnpTvURRdnIrSTsuUCbdNf8J3_cP7fVI2X5dPyAeP804xDlUadpjDBVAm_k5MtrGbCdtq03jw3XbWx68ix97B6PMPXfK7JagpWuUv9j9WjCOGnXa69qNhqYqHpv_puyhF9AVt9As34e/s320/8+Fire+Island+Day+1+-+Pretty+Club+Party_0028.JPG" width="320" /></a></div>
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<em>Happier times - with my friend </em><em>Hank Swank </em></div>
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<em>on Fire Island last summer</em></div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com3tag:blogger.com,1999:blog-324627764663246230.post-25944442950404323172013-07-31T16:44:00.000-04:002013-07-31T16:53:58.764-04:00Skinny Scallops!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVttyHX4eaitezxfwL9vbHDEb8ZoSZHQIJ7NcnmKJFP762U-Z5Mx0x6ZMdGleWuNE50BEWGqDM-CGNxEZKe2u5ehiiuXb7cGqVtI3OZZxQF5HRI28JCBPD8oTfw0Lym_6qBBvXkS1XrGQ/s1600/IMG_4974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVttyHX4eaitezxfwL9vbHDEb8ZoSZHQIJ7NcnmKJFP762U-Z5Mx0x6ZMdGleWuNE50BEWGqDM-CGNxEZKe2u5ehiiuXb7cGqVtI3OZZxQF5HRI28JCBPD8oTfw0Lym_6qBBvXkS1XrGQ/s320/IMG_4974.JPG" width="320" /></a></div>
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<em>Simple, delicious and skinny!</em></div>
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My gameplan to stay skinny while I'm recovering from my back injury is to keep everything low fat, to avoid carbs and make preparation quick and easy. And by avoiding fat, I even mean to limit the "good" fats like olive oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY_JKfF7jPbZfmzrULr5OxVmxXxN-FTBSPYbadE1Uqat2LchY0nA609vCF7jladxxy1lGVONPItyMzx5FaAFzJgw_VY8DNpGXf81UzyZ3BromQNKMyu3JLEOBORQQMUjowdFORd0hyphenhyphenNo/s1600/IMG_4969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPY_JKfF7jPbZfmzrULr5OxVmxXxN-FTBSPYbadE1Uqat2LchY0nA609vCF7jladxxy1lGVONPItyMzx5FaAFzJgw_VY8DNpGXf81UzyZ3BromQNKMyu3JLEOBORQQMUjowdFORd0hyphenhyphenNo/s320/IMG_4969.JPG" width="320" /></a></div>
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<em>I dust the scallops in flour to help them brown on the grill</em></div>
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Extra virgin olive oil is good for you, but I have a few tablespoons on my salad at lunch (along with balsamic vinegar) so I'm already getting a good daily dosage. The George Foreman Grill has a non-stick surface so I don't need oil on the grill when cooking scallops. If you don't have a George Foreman Grill you can use a cooking spray like Pam. The instructions on my grill says not to use Pam on this surface - but if you're using a regular frying pan Pam, spray away! There's no calories or fat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSlby3J4j3KwSpyctqe__GtizOuE9PEJg4Ia3ZgQ-mI1aJTDpTOmn4rNQ1KhPRlQfGmGd2llW_mfAmQ7bTG1ZBSVDuG3yjMcNBhNf1TT9ssAS_MXfbUZ2wPngO1_Rya0fO5wfwaC6toE/s1600/IMG_4972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSlby3J4j3KwSpyctqe__GtizOuE9PEJg4Ia3ZgQ-mI1aJTDpTOmn4rNQ1KhPRlQfGmGd2llW_mfAmQ7bTG1ZBSVDuG3yjMcNBhNf1TT9ssAS_MXfbUZ2wPngO1_Rya0fO5wfwaC6toE/s320/IMG_4972.JPG" width="320" /></a></div>
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Food Network star Anne Burrell says when you flour food before grilling you should only do it for a few seconds before cooking. Don't leave your scallops in the flour for longer than that. It will cake up. Grill the scallops until golden brown - about 80 seconds on each side. When they're just about done, drizzle champagne vinegar over them. I was out of champagne vinegar last night and substituted balsamic - it worked like a charm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbVYlzFaWhK2IhDBezOZfjEraiayfCSRvjKT9NvW_xBMRgFoQfrb1k5v-F6gjsRsLrBEh2zi-ldRufXJk1QtjoDXmfdnUXp7myzmtt9usgSvFPKw-F9P3s12j9NkIuWU0Y7rQxqwZ4s8/s1600/IMG_4965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbVYlzFaWhK2IhDBezOZfjEraiayfCSRvjKT9NvW_xBMRgFoQfrb1k5v-F6gjsRsLrBEh2zi-ldRufXJk1QtjoDXmfdnUXp7myzmtt9usgSvFPKw-F9P3s12j9NkIuWU0Y7rQxqwZ4s8/s320/IMG_4965.JPG" width="320" /></a></div>
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<em>Served with grilled asparagus, grape tomatoes, </em></div>
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<em>lemon and garlic - recipe to follow!</em></div>
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Scallops are low in fat and calories. They make for a delicious star of your main course and are quick and easy to cook. The asparagus, tomato and garlic side dish takes longer to cook. Here are the nutritional facts on scallops:</div>
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Nutrition Facts</h5>
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Serving Size <span class="miniAmt">1</span><span class="miniDesc">unit 2 large or 5 small</span> (<span class="miniGram">30</span> g) </div>
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Per Serving <span class="r-rail-d-val">% Daily Value*</span></div>
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<strong>Calories</strong><span class="miniCal">26</span></div>
Calories from Fat <span class="miniCalFat">2</span><br />
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<strong>Total Fat</strong> <span class="miniFat">0.2</span>g <span class="r-rail-d-val"><span class="miniFatPct">0</span>%</span></div>
Saturated Fat <span class="miniSFat">0.0</span>g <span class="r-rail-d-val"><span class="miniSFatPct">0</span>%</span><br />
Polyunsaturated Fat <span class="miniPFat">0.1</span>g<br />
Monounsaturated Fat <span class="miniMFat">0.0</span>g<br />
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<strong>Cholesterol</strong> <span class="miniChol">10</span>mg <span class="r-rail-d-val"><span class="miniCholPct">3</span>%</span></div>
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<strong>Sodium</strong> <span class="miniSodium">48</span>mg <span class="r-rail-d-val"><span class="miniSodiumPct">2</span>%</span></div>
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<strong>Carbohydrates</strong> <span class="miniCarb">0.7</span>g <span class="r-rail-d-val"><span class="miniCarbPct">0</span>%</span></div>
Dietary Fiber <span class="miniFiber">0.0</span>g <span class="r-rail-d-val"><span class="miniFiberPct">0</span>%</span><br />
Sugars <span class="miniSugar">0.0</span>g<br />
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<strong>Protein</strong> <span class="miniProtein">5.0</span>g</div>
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Vitamin A <span class="miniVitaPct">0</span>% · Vitamin C <span class="miniVitcPct">2</span>% </div>
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Calcium <span class="miniCalciumPct">1</span>% · Iron <span class="miniIronPct">0</span>%</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ufAf57ylRTY3jKjNuDVmcNX4Ky8qEJr5CtbauiooNjJ4YSOpmryJD2dfk3_fpj-aVekvkmoKDl_bmYqaroQUoULNHwLsf3Lu6Wyjj2byIHVoN1IULZaDFy24UX4HBTWCXz741lS9D-o/s1600/IMG_4973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ufAf57ylRTY3jKjNuDVmcNX4Ky8qEJr5CtbauiooNjJ4YSOpmryJD2dfk3_fpj-aVekvkmoKDl_bmYqaroQUoULNHwLsf3Lu6Wyjj2byIHVoN1IULZaDFy24UX4HBTWCXz741lS9D-o/s320/IMG_4973.JPG" width="320" /></a></div>
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<em>A delicious, easy to prepare and skinny dinner!</em></div>
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<strong>Ingredients</strong></div>
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5 - 6 sea scallops per person</div>
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1/4 - 1/2 cup flour</div>
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2 tbspns champagne vinegar (or your favorite kind)</div>
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Lemons to taste</div>
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Herbs de Provence or parsley to garnish</div>
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<strong>Method</strong></div>
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Pre-heat grill to medium/high heat</div>
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Dredge scallops through flour when about to cook, shake off excess</div>
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Cook until golden brown - about 80 seconds per side - but eyeball it</div>
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After you've flipped scallops drizzle with vinegar for the final 20 - 30 seconds</div>
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Close lid of grill</div>
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I cut a lemon in half and put on grill after transferring scallops to plate</div>
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Sprinkle with Herbs de Provence or chopped parsley</div>
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Serve and enjoy!</div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-49548056914447154972013-07-25T14:29:00.002-04:002013-07-25T14:29:47.130-04:00Skinny Nightmare: Sidelined by a Back Injury<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIqmaNGHFc6pNmOj1b5t93YhrsANHvXvTJx-Fbx8wbq5EO_Q8azlIq5c7fb-Il3FDAX7J_oq7cZkbSQffYYw0WfQFeHtLPDxnFToLUm-BJaAURHZtPTvTfYnQvXfyZiW8LULIfUEP7dY/s1600/ccwhg123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIqmaNGHFc6pNmOj1b5t93YhrsANHvXvTJx-Fbx8wbq5EO_Q8azlIq5c7fb-Il3FDAX7J_oq7cZkbSQffYYw0WfQFeHtLPDxnFToLUm-BJaAURHZtPTvTfYnQvXfyZiW8LULIfUEP7dY/s320/ccwhg123.jpg" width="320" /></a></div>
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I've lost 12 lbs since this picture was taken last summer</div>
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At the beginning of June, I started having intense pain going from my right lower back all the way down the leg to my foot. I've had some bumps and bruises but nothing compares to this. I went to a pain management doctor, had an MRI and found I have a herniated disc (L-5 S-1) that's impinging on my sciatic nerve. Yes, boys and girls, I have sciatica.</div>
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Taking 11 classes a week on a regular basis for the past 8 years, I thought I was indestructible. From "indestructible" I went to being unable to walk. I was in intense, radiating pain 24/7. I went several days without sleep because I literally could not find a position where the pain was relieved. I couldn't even force food down and lost 12 pounds in a matter of weeks. I've gone from my usual 150 lbs to 138 lbs (very light on a 5'10" frame). Now, six weeks later and after a series of painful steriod injections, acupuncture and physical therapy, I am on the road to recovery. But I am far from out of the woods and I am unable to do any rigorous exercise for the foreseeable future. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46cx_ZvgdLlPPwXxFOKvO0RUWPAdw_wSmLUrkcmj7QapBuMnUataasWQYb7ZVu0S3bTUcRj_Y4pAxdPqvqXX2H0iDGoq10isi63-4Pz4RstXkX4P6rcqxePkYLHPSesv2AYptx1fy77c/s1600/Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46cx_ZvgdLlPPwXxFOKvO0RUWPAdw_wSmLUrkcmj7QapBuMnUataasWQYb7ZVu0S3bTUcRj_Y4pAxdPqvqXX2H0iDGoq10isi63-4Pz4RstXkX4P6rcqxePkYLHPSesv2AYptx1fy77c/s320/Salad.jpg" width="320" /></a></div>
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Healthy Choices</div>
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So, I will be posting how I maintain my weight without my usual punishing workout schedule. I am ahead of the curveball having lost weight and become the "too skinny chef." But as I get better my appetite will return. My challenge will be to maintain my 150 lb weight while enjoying delicious food that won't pack on the pounds until I'm able to exercise again. For now, walking is about it so keep checking back as I get creative with skinny recipes. And please share your experiences with healthy choices while recovering from injuries. </div>
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Stay skinny! </div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-69458346822244449502013-02-08T18:51:00.000-05:002013-02-08T18:51:37.025-05:00Skinny-Not Chicken with White Wine Mushroom Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedZyGovZt46I6M93VUAKMRCvWF-BkELcu_X6YKB3oLKr2mf7wtu2QdZfJHgNQFpXfP-ELZWjbS27Eo8wm7jOxHJX87IsQOd-DlRmwbXtL93wpO07bqsMtGPKIu-1MZd7c40Pic3t7KPQ/s1600/IMG_4559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedZyGovZt46I6M93VUAKMRCvWF-BkELcu_X6YKB3oLKr2mf7wtu2QdZfJHgNQFpXfP-ELZWjbS27Eo8wm7jOxHJX87IsQOd-DlRmwbXtL93wpO07bqsMtGPKIu-1MZd7c40Pic3t7KPQ/s320/IMG_4559.JPG" width="320" /></a></div>
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<em>This was my Christmas dinner. Not exactly skinny, but delicious!</em></div>
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Every so often you have to go off the diet. You have to live a little, and I think throwing a dietary curveball to your system is a good thing. I've heard if you eat the same diet foods all the time, your metabolism gets used to it and it becomes harder to lose weight. This really isn't based on scientific fact, but it's a good enough reason for me to throw caution to the wind and chow down. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmtcC9aZSuETuKnTfZMexluzNEhvkchRybrn_Cc3xRnbiL9TVvFdguIoJAvf4e32FW9aPd4dw0z96Lf2TG-yhVDRXLR4qdGgzzOtnfEV-o_Fb4HIMqZWMqwikTX0EZgwWplHbJqtOurU/s1600/IMG_4546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmtcC9aZSuETuKnTfZMexluzNEhvkchRybrn_Cc3xRnbiL9TVvFdguIoJAvf4e32FW9aPd4dw0z96Lf2TG-yhVDRXLR4qdGgzzOtnfEV-o_Fb4HIMqZWMqwikTX0EZgwWplHbJqtOurU/s320/IMG_4546.JPG" width="320" /></a></div>
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<em>Start by grilling your chicken</em></div>
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I start by heating up my George Foreman Grill. If you don't have a countertop grill you can use a cast iron skillet - a must for every serious home cook. I set my grill to 400 degrees - it beeps when it's pre-heated. If you're using a skillet, turn on medium high and let sit for at least 5 minutes. Next, I dry the chicken with paper towels and then pat with oil. You can use Canola oil or Extra Virgin Olive Oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHue8ZBJ9-q1nMsaww4ZdJxPaxd8wvDqrfwd6CgFeiek285MpytkIe0EV5XT4Ba7OAmqPAONZ5buNxIEYQYyiataKgh09CNhCUME7pZJBN1ot4fnDjMqU2cSU7Qf01SB7SOmF-yM1AFd0/s1600/IMG_4548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHue8ZBJ9-q1nMsaww4ZdJxPaxd8wvDqrfwd6CgFeiek285MpytkIe0EV5XT4Ba7OAmqPAONZ5buNxIEYQYyiataKgh09CNhCUME7pZJBN1ot4fnDjMqU2cSU7Qf01SB7SOmF-yM1AFd0/s320/IMG_4548.JPG" width="320" /></a></div>
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<em>Multi-task if you dare</em></div>
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If you are super-focused you can start on the mushrooms while the chicken grills. Otherwise, tend to the chicken first, set aside, and then saute the mushrooms. I buy the mushrooms already sliced. These are just plain old buttom mushrooms. But you can use cremini, mini portabello - any one of your favorites, or you can get creative and combine a few different types. I cooked them in an oven safe skillet as the pan will be transfered to roast to cook the inside of the chicken. Grilling only cooks and browns the outside and leaves the center raw - not a good thing with chicken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RFJxUIe_eimYKMMCDy3iaIhtK4IGoXqYLvh02E6q1P4Wa5MUVx5WOdqpPHpSX_mcBo4GJv2Nc_6kkrAjYS-hazlM7Ywg96VF5yh-qLC3B4TtfTi3gyfmOsk1ygkmuFoiE0f1aZCrZmY/s1600/IMG_4552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2RFJxUIe_eimYKMMCDy3iaIhtK4IGoXqYLvh02E6q1P4Wa5MUVx5WOdqpPHpSX_mcBo4GJv2Nc_6kkrAjYS-hazlM7Ywg96VF5yh-qLC3B4TtfTi3gyfmOsk1ygkmuFoiE0f1aZCrZmY/s320/IMG_4552.JPG" width="320" /></a></div>
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<em>Necessity is the mother of invention</em></div>
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As the mushrooms are just about finished browning, add the additional ingredients. I had planned to use cherry or grape tomatoes, but found I was out of both when I started to cook. I did, however, have sun dried tomatoes. These turned out to add a wonderful depth of flavor to the sauce and I'll use them from now on when I cook this dish. The last of the dry ingredients is chopped garlic cloves. They burn very quickly so toss them in when the rest of the mixture is just about done. Overcooked garlic tastes bitter and will ruin the dish. Next I deglazed the pan with white wine. As Ina Garten, aka the Barefoot Contessa, says - use a wine that you would drink. Don't use cooking wine you find at the market. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MgZM-M4csa8MTYY6KMnxVuHoCHXf1ipHWh3UfKaHFkig7TT0BwF5JzTGfH-rqQSmHk4o3G4_G7rIJqBgTMj98NWmyRpahRCsBVX-JJdNiHT1MYJ-4G-LlunuF6fN7QBbArLYlqExSIg/s1600/IMG_4553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MgZM-M4csa8MTYY6KMnxVuHoCHXf1ipHWh3UfKaHFkig7TT0BwF5JzTGfH-rqQSmHk4o3G4_G7rIJqBgTMj98NWmyRpahRCsBVX-JJdNiHT1MYJ-4G-LlunuF6fN7QBbArLYlqExSIg/s320/IMG_4553.JPG" width="320" /></a></div>
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<em>Ready for the oven</em></div>
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Here's the part where we enter a parallel universe and I use the B word. Butter. Throw in a hardy tablespoon or two. Leave the butter on the counter for the afternoon so it's nice and soft when you're ready to cook. And add salt and pepper to taste. Squeeze a half to a full lemon over the sauce. Let the mixture cook down a bit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedZyGovZt46I6M93VUAKMRCvWF-BkELcu_X6YKB3oLKr2mf7wtu2QdZfJHgNQFpXfP-ELZWjbS27Eo8wm7jOxHJX87IsQOd-DlRmwbXtL93wpO07bqsMtGPKIu-1MZd7c40Pic3t7KPQ/s1600/IMG_4559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiedZyGovZt46I6M93VUAKMRCvWF-BkELcu_X6YKB3oLKr2mf7wtu2QdZfJHgNQFpXfP-ELZWjbS27Eo8wm7jOxHJX87IsQOd-DlRmwbXtL93wpO07bqsMtGPKIu-1MZd7c40Pic3t7KPQ/s320/IMG_4559.JPG" width="320" /></a></div>
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<em>The finished product</em></div>
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Add the chicken to the sauce and place in a pre-heated 250 - 300 degree oven till finished. I like to cook it low and slow so I don't have to worry about the chicken burning or coming out dry. Cook it for about 30 minutes. You know it's finished when the aroma of delicious chicken and wine start to waft through the house. You can keep it warm in the oven at 200 degrees while you set the table or have a pre-dinner cocktail or glass of wine. </div>
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While certainly not the usual Skinny fare, this holiday meal was delicious. And still better than turkey with stuffing and gravy which contains more fat and tons of carbs. I'm not waiting until Christmas to have it again! It would be especially good on a snowy night like tonight. </div>
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<strong>Ingredients</strong></div>
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<strong>1/2 chicken breast per person</strong></div>
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<strong>1/2 - 1 full cup white wine suitable for drinking</strong></div>
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<strong>1/2 package sliced white mushrooms or 2 cups of your favorite mushrooms chopped into slices</strong></div>
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<strong>3 garlic cloves</strong></div>
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<strong>1/4 cup sundried tomatoes</strong></div>
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<strong>2 tbspns Canola or olive oil</strong></div>
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<strong>Butter to taste - 1 - 2 tbspns</strong></div>
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<strong>Juice of one lemon</strong></div>
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<strong>Salt & pepper to taste</strong></div>
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<strong>Method</strong></div>
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<strong>Pre-heat grill or skillet until piping hot - 400 degrees for grill</strong></div>
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<strong>Warm an oven safe nonstick skillet for the mushroom gravy</strong></div>
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<strong>Dry the chicken breast with paper towels</strong></div>
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<strong>Smear 1 tbspn oil on chicken breast</strong></div>
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<strong>Place skin size down and brown - about 3 - 5 minutes - keep an eye on it</strong></div>
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<strong>Flip breast and cook other side for about 3 minutes</strong></div>
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<strong>Meanwhile, turn up heat on skillet</strong></div>
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<strong>Add olive oil and butter</strong></div>
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<strong>Toss in mushrooms - about 2 cups</strong></div>
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<strong>As they brown add 1/4 - 1/3 cup sundried tomatoes, cut in slivers</strong></div>
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<strong>Add garlic cloves, crushed</strong></div>
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<strong>Add in 3/4 cup white wine</strong></div>
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<strong>Add in lemon juice</strong></div>
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<strong>Add salt and pepper to taste - about 1 tspn salt and 1/2 tspn coarse ground pepper</strong></div>
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<strong>Bring to a simmer and let reduce - about 5 minutes</strong></div>
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<strong>Add the chicken breast (when it's been browned)</strong></div>
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<strong>Transfer to pre-heated 300 degree oven</strong></div>
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<strong>Cook for about a half hour</strong></div>
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<strong>Reduce heat to 200 degrees to keep warm until you're ready to serve</strong></div>
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<strong>Check with a meat thermometer - it's done when 160 degrees</strong></div>
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<strong>Serve and enjoy!</strong></div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-19472109173442654302013-01-17T12:26:00.000-05:002013-01-17T12:26:31.818-05:00Skinny Brussell Sprouts!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pflR2Flimir6-fECj1MX2tz23bNydm5S4ImsnWqRTfVLyxitZZ_TaPfccFSFH8fXsEkEaSrzjEyme8DL86dtSSB8tHWy_eZ3Cot8gcM5Lup6I9ROYFT8QY_IgIThAkBcvSR3q570uoE/s1600/IMG_4579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pflR2Flimir6-fECj1MX2tz23bNydm5S4ImsnWqRTfVLyxitZZ_TaPfccFSFH8fXsEkEaSrzjEyme8DL86dtSSB8tHWy_eZ3Cot8gcM5Lup6I9ROYFT8QY_IgIThAkBcvSR3q570uoE/s320/IMG_4579.JPG" width="320" /></a></div>
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<em>Mis en place</em></div>
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I love brussells sprouts but they tend to be the also-ran of the culinary world. It may be because they're often boiled and can come out as a mushy, unappetizing mess. That's a shame because not only are they delicious when prepared correctly - but they have strong anti-cancer properties that are lessened when they are boiled. Research shows that grilling and roasting do not diminish their anti-cancer compounds.</div>
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<em></em>Before becoming an avid tabletop griller, I roasted my Brussell sprouts, which is a great way to go, too. This recipe does a bit of both. If you don't have a grill (I've been using the George Foreman grill) you can use a cast iron skillet that has the lines so you get grill marks. But if you're a serious home cook you should definitely buy an electric grill. I may trade up to a better brand at some point, but at this point my George Foreman gets the job done. And I bought it for $50!</div>
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<em>Transfer from grill to oven-safe skillet</em></div>
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I start by cutting the Brussell sprouts in half. Baby Brussell sprouts do not work well with this recipe. You want the larger, meaty sprouts. Not only do they cook faster when you cut them in half, they don't roll around the grill. I only grill them long enough to get the char marks on both sides. Next, I transfer them to an oven-safe skillet and place them in a 250 degree oven. If I want to serve them in short order, I'd put them in a 350 - 400 degree oven for about 10 minutes. </div>
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<em>Chopped cherry tomatoes and garlic for a topping</em></div>
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I like the slow method. When I get home from work I like to get everything underway for dinner and then relax before dining. The Brussell sprouts can stay in the oven at this low temperature for a half hour to 45 minutes. This way, I can unwind and snap dinner up in minutes when I'm ready to eat. It also frees up the grill so I can cook the rest of dinner on my single grill. When I'm about 15 minutes or so from eating I grill chopped cherry tomatoes and garlic until they start to brown. Then I put the mixture on top of the Brussell sprouts and return the skillet to the low heat oven. I grill a lemon and toss that in the pan. It looks good an infuses its lemony goodness into the dish.</div>
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My main course is usually fish or chicken breast which cook up quickly, so that element goes on the grill 5 or 10 minute prior to serving. </div>
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<em>And I call myself the Skinny Gourmet Guy?!</em></div>
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The meal pictured above was my New Year's dinner. I ended the year with a bang by tossing aside the Skinny Gourmet Guy rulebook and grilling a ribeye steak. However, I always say it's important to splurge and this fat, juicy steak was worth the extra miles logged in spin class to burn it off. The Brussell sprouts with tomato and garlic side went very well with it. But whether it be steak or chicken or fish, this Brussell sprouts recipe elevates the also ran to the star attraction!</div>
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<strong>Ingredients</strong></div>
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<strong>1/2 cup Brussells sprouts cut in half length-wise</strong></div>
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<strong>1/2 cup cherry tomatoes cut in half lenght-wise</strong></div>
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<strong>3 - 4 garlic cloves smashed an thickly diced</strong></div>
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<strong>1 tbspn canola or extra virgin olive oil</strong></div>
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<strong>1/2 lemon</strong></div>
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<strong>Salt & pepper to taste</strong></div>
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<strong>Method</strong></div>
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<strong>Pre-heat electric grill at 400 degrees, or warm cast iron skillet over medium heat.</strong></div>
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<strong>Toss the Brussell sprouts in oil and add salt & pepper.</strong></div>
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<strong>Put on grill or pan, cut side down.</strong></div>
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<strong>Wait until they start to char (about 1 - 2 minutes depending upon size) and flip over and develop char on the other side of the sprouts. I don't close the grill top.</strong></div>
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<strong>Transfer to oven-safe skillet and bake in oven at 250 degrees. Bake for 30 - 45 minutes.</strong></div>
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<strong>15 minutes prior to serving, grill the tomatoes. After a minute or so add the garlic. Grill for approximately 2 - 3 minutes. I do close the grill top for this. </strong></div>
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<strong>Add to Brussell sprouts and return to oven.</strong></div>
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<strong>Grill lemon until it develops a char; add to Brussells sprouts, tomatoes and garlic.</strong></div>
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<strong>Bake for anther 15 minutes or so. </strong></div>
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<strong>You may want to pick out the garlic bits from the mixture, though I just serve the whole thing and avoid eating the garlic. </strong></div>
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<strong>Serve and enjoy!</strong></div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-42527652246810476912012-12-05T11:57:00.000-05:002012-12-05T11:57:11.031-05:00Skinny Eggplant Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNd4ENHdaSgrB3I7K7yoI1M1JNVpk6d4WpRmLYbRgoZ3HENl-qLhZ8dVmudSvpGffjmQnIa3OQAsngueob6s5m_thbmU80RA3BleKN4YioVuI84rPc0HCsuy4aQierzQGWK4ckFVkrA/s1600/IMG_4491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNd4ENHdaSgrB3I7K7yoI1M1JNVpk6d4WpRmLYbRgoZ3HENl-qLhZ8dVmudSvpGffjmQnIa3OQAsngueob6s5m_thbmU80RA3BleKN4YioVuI84rPc0HCsuy4aQierzQGWK4ckFVkrA/s320/IMG_4491.JPG" width="320" /></a></div>
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<em>The finished product - easy, skinny and delicious!</em></div>
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I really love eggplant parmesan. I love chicken parmesan, too. But the classic versions call for deep frying the eggplant or chicken in oil. Many recipes call for lots of grated parmesan. No wonder it's delicious! But my version is pretty tasty, too. But it's not deep fried in oil - my recipe calls for no oil at all. And instead of tons of parmesan there's just a little bit - along with lower fat goat cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkhbR0T6y63N6XJayAXpf60y0nxXe9YuArFw69pIeCeBd5aK3UKmEnIGUefIbvrBhEvg0Ndl5RYGhfDgR_aKHHJQOV4PvoCOqqDxTRFAsEgmEabDJr78uy0glOEokQrHSSrUnBuHMEfQ/s1600/IMG_4482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkhbR0T6y63N6XJayAXpf60y0nxXe9YuArFw69pIeCeBd5aK3UKmEnIGUefIbvrBhEvg0Ndl5RYGhfDgR_aKHHJQOV4PvoCOqqDxTRFAsEgmEabDJr78uy0glOEokQrHSSrUnBuHMEfQ/s320/IMG_4482.JPG" width="320" /></a></div>
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<em>Step one: dry your eggplant</em></div>
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The problem with eggplant is that it contains a lot of water. Unless you take steps to draw out the water, your finished product is going to be soggy. I chop my eggplant into half moons a few hours before cooking. I dry them as best I can with paper towels. Then I cover them in coarse sea salt, wrap them in towels and place a heavy object on top, like a large can of tomatoes, to really squeeze out as much moisture as possible. I let them sit in paper towels in a colander for a few hours. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-gzI5fomZF_pxGmXSJGAo153DP8JhTJ7jPByxYP2lxNgBolJ9SjgBPo6VwqTtqlcTV24Y0knD89INkOaWJTW2ofrjx0uXUocbCszl7IgSX1kGPZ-0z9vIjgRESvmBlOXSHLowg1hdRY/s1600/San+Marzano+Can.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-gzI5fomZF_pxGmXSJGAo153DP8JhTJ7jPByxYP2lxNgBolJ9SjgBPo6VwqTtqlcTV24Y0knD89INkOaWJTW2ofrjx0uXUocbCszl7IgSX1kGPZ-0z9vIjgRESvmBlOXSHLowg1hdRY/s320/San+Marzano+Can.jpg" width="320" /></a></div>
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<em>Weighty subject - a large can of San Marzano</em></div>
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<em>Tomotoes helps squeeze out extra moisture</em></div>
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Before drying the eggplant, I partially peel them. This is personal preference: you can take all the skin off, leave it all on, or peel ribbons so you have half and half as I did. Your eggplant looks striped when you're done. I peel about a half inch, leave a half inch, then peel a half inch or so until I'm done. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKEYBIhq1aFK9EC2TzYqUNquls4FouMAjQigVIRjhprJN3eluFomRbbINGOH28TTUqNtanwXUDYXEThzmqSvckVwBGAjQokOUKzXaK3KOLxAgeYF7cYUPfub03_AaxoefbdpSp9Avm-4/s1600/IMG_4484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKEYBIhq1aFK9EC2TzYqUNquls4FouMAjQigVIRjhprJN3eluFomRbbINGOH28TTUqNtanwXUDYXEThzmqSvckVwBGAjQokOUKzXaK3KOLxAgeYF7cYUPfub03_AaxoefbdpSp9Avm-4/s320/IMG_4484.JPG" width="320" /></a></div>
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<em>Grill in batches</em></div>
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Once the eggplant has dried I grill them in batches. If you don't have a George Foreman grill you can just saute<span style="color: black; font-family: "Georgia","serif"; font-size: 11.5pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="background-color: white;"> </span></span>them in a frying pan using a non-stick spray. (The George Foreman grill has a non-stick surface so you don't need oil, and you're not supposed to use non-stick cooking spray on them.) Cook them until they start to brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zmgTQ1E5JCLcAbHUUKyieXMC-ZuG8XhifX5vydHTMP9EN1ro9b4EQwdX7tdPlirTXtB52PZqePycJG6ZaglwPtqFAvmpMsU8WQeOeLlm4yNIKV1ZpcXO37zQGcfj9JBWEVxv5EMdyKs/s1600/IMG_4483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zmgTQ1E5JCLcAbHUUKyieXMC-ZuG8XhifX5vydHTMP9EN1ro9b4EQwdX7tdPlirTXtB52PZqePycJG6ZaglwPtqFAvmpMsU8WQeOeLlm4yNIKV1ZpcXO37zQGcfj9JBWEVxv5EMdyKs/s320/IMG_4483.JPG" width="320" /></a></div>
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<em>Layer in casserole dish</em></div>
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You can make your own marinara or buy it in a jar - just make sure it's a good marinara. I bought a tomato basil marinara at Trader Joe's and it was AWFUL and ruined the dish. That's what I get for using a $2.99 jar of spaghetti sauce! I prefer to make my own, but when I'm in a hurry or feeling lazy, I like Citarella's Spicy Arrabiata sauce. Mario Batali's Cherry Tomato Marinara is also very good. For this version I simply used chopped San Marzano tomatoes from a can - the same can I used to weigh down the paper towels and eggplant! Talk about multi-tasking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsBug7jCStRyQ9ReWFKX-UO3z3oUG0iXtLdYCzYTbj-hSSPKp0rRK1NrSR2rbephg87izO1oTD9eK5DnrhtMiu5cYp5VgLdsGJFUb6JTc-Bq9W7owhftb7Tqv5lJaVNLQu02LUoSO-M8/s1600/IMG_4488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsBug7jCStRyQ9ReWFKX-UO3z3oUG0iXtLdYCzYTbj-hSSPKp0rRK1NrSR2rbephg87izO1oTD9eK5DnrhtMiu5cYp5VgLdsGJFUb6JTc-Bq9W7owhftb7Tqv5lJaVNLQu02LUoSO-M8/s320/IMG_4488.JPG" width="320" /></a></div>
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<em>Grilled cherry tomatoes on top</em></div>
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What makes my recipe "skinny" - besides the fact that I don't deep fry the eggplant - is that, for the most part, I use goat cheese in the layering. I make sure the goat cheese is a room temperature, and I dollop spoonfuls among the layers. A little goat cheese goes a long way. I use about 5 teaspoons throughout the casserole. This translates to 102 calories, 75 from fat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM6cd6a8nW0c24emiFPOhD5cUvTOX9YqyxEpdbdScHUOyalGqNSQXI-xQP5uSh012Mmd8cFbQVpUzsHUsAyElqV9BsmaGkaMUyR9HZGuNvJcCpMpLzmEP29qJXh1b4X8XtqXhGmbx6rM/s1600/IMG_4489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM6cd6a8nW0c24emiFPOhD5cUvTOX9YqyxEpdbdScHUOyalGqNSQXI-xQP5uSh012Mmd8cFbQVpUzsHUsAyElqV9BsmaGkaMUyR9HZGuNvJcCpMpLzmEP29qJXh1b4X8XtqXhGmbx6rM/s320/IMG_4489.JPG" width="320" /></a></div>
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<em>Ready for the oven!</em></div>
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As a final touch I grill cherry tomatoes that have been cut in half and add to the top layer of the eggplant mixture. I don't put the cherry tomatoes throughout as it will make it soggy. About 20 minutes before it's done I grate parmesan cheese on top, increase the oven temperature, and cook until the cheese is melted and starting to brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGO7HLWaZTvU9mIh2QAspxwJFuilEioUZ-zDZrS1r05p-JwFwP0rO6tCmiMsVCleuRFnPR2_xAGqPtgCbaUfx5L6LlEK-5TQXyNX6KVaZbW76Zohcf5LO53nP67dIeKU-0fdju_PpprI/s1600/IMG_4492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGO7HLWaZTvU9mIh2QAspxwJFuilEioUZ-zDZrS1r05p-JwFwP0rO6tCmiMsVCleuRFnPR2_xAGqPtgCbaUfx5L6LlEK-5TQXyNX6KVaZbW76Zohcf5LO53nP67dIeKU-0fdju_PpprI/s320/IMG_4492.JPG" width="320" /></a></div>
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<em>Et viola!</em></div>
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This is a dish that gets better with age. In fact, I usually cook it on a Sunday afternoon and have it for dinner on Monday and Tuesday nights. I had no food in the refridgerator during Hurricane Sandy but fortunately had made this eggplant dish on the prior weekend. I had it for dinner for several nights while I waited for the grocery stores in my neighborhood to re-open and re-stock. </div>
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<strong>Ingredients</strong></div>
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<strong>1 - 2 medium to large eggplants</strong></div>
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<strong>Approximately 2 cups homemade marinara or a good store-bought in a jar</strong></div>
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<strong>5 teaspoons goat cheese</strong></div>
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<strong>3/4 cup cherry or grape tomatoes, sliced in half</strong></div>
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<strong>3 teaspoons parmesan, grated</strong></div>
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<strong>Coarse sea salt to taste</strong></div>
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<strong>Method</strong></div>
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<strong>Prepare eggplant - I peel 1/2 inch ribbons off, leaving the rest of the skin intact</strong></div>
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<strong>Slice into rings, then half-moons</strong></div>
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<strong>Dry with paper towels as best you can</strong></div>
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<strong>Sprinkle sea salt over the eggplant, wrap in paper towels and place in colander</strong></div>
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<strong>Put something heavy on top - like a can of tomatoes</strong></div>
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<strong>Let sit for a few hours</strong></div>
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<strong>Wipe off excess sea salt from the eggplant</strong></div>
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<strong>Pour some of the marinara in the casserole dish</strong></div>
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<strong>Arrange eggplant slices</strong></div>
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<strong>Dot with the goat cheese (leave the goat cheese on the kitchen counter for the afternoon so it's soft and easy to spread)</strong></div>
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<strong>Continue until eggplant and goat cheese are used up</strong></div>
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<strong>Lightly grill or saute tomatoes - they'll cook in the casserole so only grill for a minute or so - don't overcook!</strong></div>
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<strong>Place in pre-heated 350 degree oven for one hour</strong></div>
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<strong>Grate the parmesan over the top - increase heat to 450 degrees</strong></div>
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<strong>Cook until hte parmesan melts and starts to brown - only a few minutes</strong></div>
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<strong>Let rest and enjoy!</strong></div>
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<span style="background-color: white;"></span><br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com2tag:blogger.com,1999:blog-324627764663246230.post-11460859322887928422012-10-01T18:47:00.003-04:002012-10-01T18:49:16.796-04:00Skinny Soft Shell Crabs - Get Them Before the Season Ends!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpm1lnd9XcquKno4mVZ3FQLRZuPUPUUi_Tfq45abQ4a1JIPKSpDfgu5QNbu6_IfD9Zx3jwXQjH5l_Wxh8xah2DVNSQmKU34_h2saqfSuQnuRyEX7pn2omFs9Tf0NdP-ePBG5nQgNmQ7I/s1600/IMG_4125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpm1lnd9XcquKno4mVZ3FQLRZuPUPUUi_Tfq45abQ4a1JIPKSpDfgu5QNbu6_IfD9Zx3jwXQjH5l_Wxh8xah2DVNSQmKU34_h2saqfSuQnuRyEX7pn2omFs9Tf0NdP-ePBG5nQgNmQ7I/s320/IMG_4125.JPG" width="320" /></a></div>
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<em>The simpler the better</em></div>
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<em>Marinate in Extra Virgin Olive Oil, Sriracha </em></div>
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<em>and Teryaki Sauce with sesame seeds</em></div>
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Where does the time go? It seems like it was just Memorial Day, and here we are on October 1st and the summer has come and gone. One of the last summertime treats that are still available are soft shell crabs. But you better hurry - they will disappear from your fish monger's shelves any day now. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSP_k40jcqSlXXmywVPn_2d0-c1JVocwv4XcwA0IMEvloG3T3V04svfC9OMO8D3LvOHbVLrK8mXfVGVG6hXsjt0GC5F2yO7UqT8s2fAtY-mG_Vfh-Bbd-Z2ckraJ7H99ySqqM9u_ZEig/s1600/soft-shell-crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSP_k40jcqSlXXmywVPn_2d0-c1JVocwv4XcwA0IMEvloG3T3V04svfC9OMO8D3LvOHbVLrK8mXfVGVG6hXsjt0GC5F2yO7UqT8s2fAtY-mG_Vfh-Bbd-Z2ckraJ7H99ySqqM9u_ZEig/s320/soft-shell-crab.jpg" width="320" /></a></div>
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<em>Here today . . .</em></div>
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In the past, I always prepared my soft shell crabs by dredging them through flour, egg white and panko and frying them in hot extra virgin olive oil. While delicious, that method can obscure the taste of these little gems. Mark Bittman published an article in the <em>New York Times </em>with many variations of soft shell crab recipes. But he said "less is more" and he's right. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0xlXkpvrP2TFrh-wI8vQ444nCNL2ba-tBrcgbdQ8zBCEqwdQlolQVZ1zSt7z04RGVdw01usyLpl1qWUNeDMHhB8rfrurKpa-_98r_xwLIn1UVS0jOOttm-s8jgrEo1dU7VLSwBEnJFE/s1600/Soft+Shell+Crab.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0xlXkpvrP2TFrh-wI8vQ444nCNL2ba-tBrcgbdQ8zBCEqwdQlolQVZ1zSt7z04RGVdw01usyLpl1qWUNeDMHhB8rfrurKpa-_98r_xwLIn1UVS0jOOttm-s8jgrEo1dU7VLSwBEnJFE/s320/Soft+Shell+Crab.png" width="320" /></a></div>
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<em>Step one: dry off with paper towels</em></div>
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I started by drying off the crabs in paper towels. Next, I marinate them in teryaki sauce with sesame seeds, shriracha and extra virgin olive oil. I just put them in the plastic bag they came in, put in the ingredients and let stand on the counter for about an hour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wtIRqklOUZan7vO_3F0agFOZos2ozl0E7HiCmAX2gRrUS4rID-3gft6RVv9ETok549HQKmvQhf203IJrcWqyR2M4B1cgO_i3lOfc7wmctGXBaeqf4mfv3fjqyCmCpOTyY59ASLG4x90/s1600/IMG_4254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wtIRqklOUZan7vO_3F0agFOZos2ozl0E7HiCmAX2gRrUS4rID-3gft6RVv9ETok549HQKmvQhf203IJrcWqyR2M4B1cgO_i3lOfc7wmctGXBaeqf4mfv3fjqyCmCpOTyY59ASLG4x90/s320/IMG_4254.JPG" width="320" /></a></div>
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<em>I served with grilled baby eggplant</em></div>
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I cook them on my George Foreman grill at 400 degrees for two - three minutes each side with the door open - I used the grill as a griddle. If you don't have an electric grill just cook on the stovetop over medium heat in a non-stick pan with a tablespoon of extra virgin olive oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8ND5261tupqQAjXVQQwImcF3KsDDD5bQIQkm6kS-wbTrFlrhVzUywB09W1vc2NwuWyNi5RKjg0TaMF65CjaxNdMJ2bmwXkfw7CvmKLq_0JdSVNkBBD97EuomoUhcBQOq3w8ObUct648/s1600/IMG_4256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8ND5261tupqQAjXVQQwImcF3KsDDD5bQIQkm6kS-wbTrFlrhVzUywB09W1vc2NwuWyNi5RKjg0TaMF65CjaxNdMJ2bmwXkfw7CvmKLq_0JdSVNkBBD97EuomoUhcBQOq3w8ObUct648/s320/IMG_4256.JPG" width="320" /></a></div>
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<em>Et voila! Spicy soft shell crabs </em></div>
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<em>on a bed of baby grilled eggplant</em></div>
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Soft shell crabs were really pricey this year. They consistently cost $7.99 per crab all season long. I can recall past seasons when they were between $3.99 - $4.99 each. To keep costs down I just bought one and served on a big bed of grilled baby eggplant. But it's worth the splurge - and I don't think I'll ever cook them using flour/egg white/panko again. You really taste their delicious flavor this way. You could even just cook them in oil if you're a purist! Definitely with soft shell crabs, less is more.</div>
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<strong>Ingredients</strong></div>
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<strong>1 - 2 soft shell crabs person (depending upon your budget!)</strong></div>
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<strong>1 tbspn extra virgin olive oil</strong></div>
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<strong>1 tbspn teryaki sauce with sesame seeds (or just plain old soy sauce)</strong></div>
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<strong>1 tbspn sriracha</strong></div>
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<strong>Method</strong><br />
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<strong>Marinate crabs in evoo, sriracha and teryaki sauce for about an hour on the counter</strong><br />
<strong>Pre-heat electric grill at 400 degrees (or pre-heat a skillet over medium heat)</strong><br />
<strong>Grill the crabs for 2 - 3 minutes on each side (not closing cover of grill)</strong><br />
<strong>If using an electric grill, close the cover for the final 30 seconds</strong><br />
<strong>Serve and enjoy!</strong><br />
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<strong></strong><br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-4651573299425618082012-09-21T12:07:00.001-04:002012-09-21T16:29:40.510-04:00Grilled Poor Man's Lobster<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVEsblRcmzxblW_8kZNlGHuyh328aEYkE5c__2K2cjqvttP2c1WbYBYdShAQ8Cog6sdjQZYHgZK-XcH3xBQxKYLv3BJ-DVIoZ631ihBXR2DyrpTORQDuHLtb7TM-AoYdjAF0_TNYZ988/s1600/monkfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVEsblRcmzxblW_8kZNlGHuyh328aEYkE5c__2K2cjqvttP2c1WbYBYdShAQ8Cog6sdjQZYHgZK-XcH3xBQxKYLv3BJ-DVIoZ631ihBXR2DyrpTORQDuHLtb7TM-AoYdjAF0_TNYZ988/s320/monkfish.jpg" width="320" /></a></div>
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<em>Grilled monkfish with baby eggplant</em></div>
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Monkfish is a very dense, moist fish. Up till now, I've steamed it and done a sweet and sour take on it with ingredients like apricot jam and Asian sour figs or have gone more Mediterranean by roasting it with sun dried tomatoes, lemon and basil. Both excellent options, but I recently heard about grilling it - and the results are delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG6R46-pJubatG7mLwhlrCmf_vinYFiOdJ6akDyEoputRetqMWB-lDr-f-W77LqVG3eyY2RunQGn9FrtlVqnobUbYjf20KOhhNh6h7rKbs_ofruRk1Qk8NsBU1-QPd1e9KOKt0ekCXp4/s1600/Monfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiG6R46-pJubatG7mLwhlrCmf_vinYFiOdJ6akDyEoputRetqMWB-lDr-f-W77LqVG3eyY2RunQGn9FrtlVqnobUbYjf20KOhhNh6h7rKbs_ofruRk1Qk8NsBU1-QPd1e9KOKt0ekCXp4/s320/Monfish.jpg" width="320" /></a></div>
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<em>Who'd have thunk?</em></div>
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Monkfish is called the "poor man's lobster" because it has the consistency of a lobster tail but is much less expensive. Citarella's sells it for $14.99 a pound. So we're talking $7.50 per serving. I never considered grilling it because it's very thick in addition to being moist. But if you get your fish monger to butterfly the fillet you solve the problem of it being too thick to grill. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-10wF6KNZD5tf2FJd5o8w-KZZGO01TQ8fDK41JgzNvqanuYMjhVbOXeCywfcfLWvMtX2R7vKHQzhWu98s0OC3JnbHvF0O1KRCvApMMW8f-OybnIDV_jUNSb2e03iJbmV4C8180Mi_wBQ/s1600/IMG_3817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-10wF6KNZD5tf2FJd5o8w-KZZGO01TQ8fDK41JgzNvqanuYMjhVbOXeCywfcfLWvMtX2R7vKHQzhWu98s0OC3JnbHvF0O1KRCvApMMW8f-OybnIDV_jUNSb2e03iJbmV4C8180Mi_wBQ/s320/IMG_3817.JPG" width="320" /></a></div>
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<em>Step 1: Dry with paper towels</em></div>
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You can tackle the moistness issue by drying the fish off with paper towels, then covering it with coarse sea salt, wrapping it in more paper towels, and letting it dry out for a few hours in the fridge. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMw3u2cjACMFcw6PO2_vQLZ8A4JstKOhLLwQ5KrP5Ij3RkJmnWv7GToHmvemKYd8INsAZ_ufXb2u-FT1LgSAzRDIknS5oJ4IgVREEhccomawaDABz4TcjYBeDi7KKZeDsDtbgXPvxDfQ/s1600/IMG_3818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMw3u2cjACMFcw6PO2_vQLZ8A4JstKOhLLwQ5KrP5Ij3RkJmnWv7GToHmvemKYd8INsAZ_ufXb2u-FT1LgSAzRDIknS5oJ4IgVREEhccomawaDABz4TcjYBeDi7KKZeDsDtbgXPvxDfQ/s320/IMG_3818.JPG" width="320" /></a></div>
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<em>Step 2: Cover with coarse sea salt</em></div>
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<em>and wrap in paper towels. Let stand for a few hours.</em></div>
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Don't worry about all that salt. It's there to draw the moisture from the fillet. When you are ready to start grilling shake off the salt and wipe off any residual salt with paper towels. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRqb2I4e9LtsgpWD3UodKj4v0ft56T986yXtv_FVkRhucuaNONvwbw9H_BKmlHIaBtBBdJuqiB7W_G6lsiCqupEuV8iirNKx0lMaI8Gvyf5Z_2TudPXASfBU2Jx_OYE3CNB7UUwT82nY/s1600/IMG_3821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRqb2I4e9LtsgpWD3UodKj4v0ft56T986yXtv_FVkRhucuaNONvwbw9H_BKmlHIaBtBBdJuqiB7W_G6lsiCqupEuV8iirNKx0lMaI8Gvyf5Z_2TudPXASfBU2Jx_OYE3CNB7UUwT82nY/s320/IMG_3821.JPG" width="320" /></a></div>
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<em>Step 3: Marinate in garlic, lemon zest and extra virgin olive oil</em></div>
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Hopefully you buy your paper towels at Costco because this recipe uses a lot of them! But it's worth the investment. Never have I had monkfish that really tasted like lobster tail. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrE5cKTz6ltub5qkD80mAZj4wDthFTTdIQqSEASyz6ycnuNiYWGm-v4yKrGZIxewUqv7VsmBr76nJDemtlss2lw5DvWaIUBnULa2rN-MpZlZ9PK6H93CRCoxDlWSGKp_wC88WvsGpw4g/s1600/IMG_3825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrE5cKTz6ltub5qkD80mAZj4wDthFTTdIQqSEASyz6ycnuNiYWGm-v4yKrGZIxewUqv7VsmBr76nJDemtlss2lw5DvWaIUBnULa2rN-MpZlZ9PK6H93CRCoxDlWSGKp_wC88WvsGpw4g/s320/IMG_3825.JPG" width="320" /></a></div>
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<em>After you marinate toss on a sizzling hot grill</em></div>
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Next is the marinade. I use chopped fresh garlic, lemon zest, lemon juice and extra virgin olive oil. I use the oil mainly so the monkfish won't stick to the grill. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCWdUfPLELQb63PVBemXCGG9oo_2LopCNjHRZQGgZC430HN01oL2CsCF-LJlOZ047FrAF2ebA_UutH2bzl8CzfCYR2wHcbTciPFr84ZzXLg-TxjGpG1INQPCNRpNI7F2XQQSZAjY5Kgs/s1600/IMG_3850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCWdUfPLELQb63PVBemXCGG9oo_2LopCNjHRZQGgZC430HN01oL2CsCF-LJlOZ047FrAF2ebA_UutH2bzl8CzfCYR2wHcbTciPFr84ZzXLg-TxjGpG1INQPCNRpNI7F2XQQSZAjY5Kgs/s320/IMG_3850.JPG" width="320" /></a></div>
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<em>Love that char!</em></div>
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I use my George Foreman grill for this recipe but if you don't have one, a cast iron skillet will do the trick (but put on your list of things to do: buy an electric grill). If you have an actual outdoor charcoal or gas grill, fire the baby up. Grill for 2 - 3 minutes on each side. Note for electric grill users: I don't put the top down and cook both sides at once. I grill each side on its own and put the cover down at the end for about 30 seconds. It's very easy to overcook this dish so be careful and err on the side of undercooking. You can always toss it back on the grill if you have to - but once it's overcooked, that's it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxWm5H3mjbzGf6VjPoPS7_7UQCZMjLUcDjQI8ToGxSjgm8ES6uH7uL-fB0byZliJYOPARAX666cIL4Cby6tTRQPOIzTmkEPXir_2uxDRQrrqoX_3CGUYDLnPrZjs7Z8n9zyToxNQSqYM/s1600/IMG_3851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxWm5H3mjbzGf6VjPoPS7_7UQCZMjLUcDjQI8ToGxSjgm8ES6uH7uL-fB0byZliJYOPARAX666cIL4Cby6tTRQPOIzTmkEPXir_2uxDRQrrqoX_3CGUYDLnPrZjs7Z8n9zyToxNQSqYM/s320/IMG_3851.JPG" width="320" /></a></div>
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<em>Poor man's lobster</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5dtdX0qY5T4vIKqSMo9O2lzHwXJ8146oyIQqRm4_9kMRuwBHlwkZBLJ9J9soJSm5WlwTHZvfcuk8JpAsnJgJ9ckU2ULuAZq-89vDnALXPqos_K9cF6aEz_6AxFMjWwSPznM5ismaZIk/s1600/IMG_3855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5dtdX0qY5T4vIKqSMo9O2lzHwXJ8146oyIQqRm4_9kMRuwBHlwkZBLJ9J9soJSm5WlwTHZvfcuk8JpAsnJgJ9ckU2ULuAZq-89vDnALXPqos_K9cF6aEz_6AxFMjWwSPznM5ismaZIk/s320/IMG_3855.JPG" width="320" /></a></div>
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<em>Et voila!</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38sKw4FJFQg6CgAWh3EwlIkPUgJFhj0neTuD5BnPzPvPK1W1JlC_XTmj7jZJug6BgDwn3kQETgRpk7NRNLBPsp36ItJlPjx_W5Yu0sH3-xOIIcioBLY49eixcAS_ufvDemK4R4cjXYQU/s1600/monk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38sKw4FJFQg6CgAWh3EwlIkPUgJFhj0neTuD5BnPzPvPK1W1JlC_XTmj7jZJug6BgDwn3kQETgRpk7NRNLBPsp36ItJlPjx_W5Yu0sH3-xOIIcioBLY49eixcAS_ufvDemK4R4cjXYQU/s320/monk.jpg" width="320" /></a></div>
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<em>Yum!</em></div>
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<em></em> </div>
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I serve the grilled monkfish with grilled baby eggplant - a match made in heaven! Grilled asparagus would go nicely, too. So even if you aren't a poor man, check this dish out!</div>
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<strong>Ingredients</strong></div>
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<strong>1/2 lb monkfish per person - have the fish monger butterfly </strong></div>
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<strong>2 tbspns coarse sea salt</strong></div>
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<strong>2 cloves garlic, minced</strong></div>
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<strong>3 tbspns extra virgin olive oil</strong></div>
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<strong>Juice of one lemon</strong></div>
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<strong>1 tspn lemon zest (zest the lemon before cutting and juicing)</strong> </div>
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<strong>Salt & pepper to taste</strong></div>
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<strong>Method</strong></div>
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<strong></strong> </div>
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<strong>Dry monkfish with paper towels</strong></div>
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<strong>Cover fillet with the coarse sea salt</strong></div>
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<strong>Wrap in paper towels and transfer to fridge for 4 - 6 hours</strong></div>
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<strong>Remove fish from paper towels and shake off the sea salt</strong></div>
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<strong>Remove any excess salt with paper towels</strong></div>
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<strong>Marinate for at least 30 minutes</strong></div>
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<strong>Grill for 2 - 3 minutes per side depending on thickness</strong></div>
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<strong>Serve and enjoy!</strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8g3TTPlYXpvQCF6FpEgG706yz5xlRTCKL9wYEnPs3xcmJtjp4lvnTQ8CMJia36dTLq630VQdQGNBYR3e3lwF2OFSzHhR5XsXY1E7li6JaJoZ7r4-urCLTEXXG-nYklTB43ofRoVnIQg/s1600/monkfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8g3TTPlYXpvQCF6FpEgG706yz5xlRTCKL9wYEnPs3xcmJtjp4lvnTQ8CMJia36dTLq630VQdQGNBYR3e3lwF2OFSzHhR5XsXY1E7li6JaJoZ7r4-urCLTEXXG-nYklTB43ofRoVnIQg/s320/monkfish.jpg" width="320" /></a></div>
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<em>The fillet in the center actually looks like lobster tail</em></div>
cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-5175100835535491682012-08-07T17:59:00.001-04:002012-08-07T17:59:09.292-04:00Summer Heirloom Tomato Salad!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfHDNJeZJS1n71AZcuQeGMhI7rQUG5q5QArApyiUM41jHUPllPVS1ZVNpfOraOx0ULLNFady7JzSK9hQzMV0aVqhRaRhxKH47Lyc_H1IuO58fP5-FXJCegriV2QcCzg6locgWdBPMbeQ/s1600/tomato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJfHDNJeZJS1n71AZcuQeGMhI7rQUG5q5QArApyiUM41jHUPllPVS1ZVNpfOraOx0ULLNFady7JzSK9hQzMV0aVqhRaRhxKH47Lyc_H1IuO58fP5-FXJCegriV2QcCzg6locgWdBPMbeQ/s320/tomato1.jpg" width="320" /></a></div>
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<em>Nice and simple!</em></div>
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As we approach the one month mark with no gas in my building I've been branching out on recipes that don't require a stovetop or oven. I'm lucky that this happened in the summer because there delicious alternatives that require no cooking at all. Topping the list is heirloom tomatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qi4cbeuU5hkxIvY31mDX5p0ME-YnvM0YV7EbxOOLKKBJ5TEe21mI5hvavEFoca6UHQSSvhAUrMGQc3XFweWinudxuB3ZVqivc0-VkS5zx-xsg16uTBaa-9RaXowrn8_-5yb946z79bM/s1600/heirloom+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qi4cbeuU5hkxIvY31mDX5p0ME-YnvM0YV7EbxOOLKKBJ5TEe21mI5hvavEFoca6UHQSSvhAUrMGQc3XFweWinudxuB3ZVqivc0-VkS5zx-xsg16uTBaa-9RaXowrn8_-5yb946z79bM/s320/heirloom+tomatoes.jpg" width="320" /></a></div>
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<em>Colorful deliciousness</em></div>
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My friends Bobby and Holly have a house in upstate NY. They have a few acres of property - more than enough to have a garden. This year they had a bumper crop of heirloom tomatoes and they were nice enough to give me a bagful of heirloom tomatoes, but Japanese eggplant and zucchini as well. <em>The New York Times </em>published an article today about the crop of heirloom tomatoes this season. The oppressive heat we've suffered through this summer and the relatively small amount of rain are the perfect conditions for growing tomatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8FpqD9D1Ka3pz0ARmnmJjJMJGsbDnp8YQKfEIYA_7J4-IxkbpO3PzgBQMWRLkoSFXUXpEBPGRz137_UdNTPgH7U_aQRuopbe9XoIbbnnHe6EGaqsG0TXjbJ4IFHDHNJwjWX4b8a0bL4/s1600/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8FpqD9D1Ka3pz0ARmnmJjJMJGsbDnp8YQKfEIYA_7J4-IxkbpO3PzgBQMWRLkoSFXUXpEBPGRz137_UdNTPgH7U_aQRuopbe9XoIbbnnHe6EGaqsG0TXjbJ4IFHDHNJwjWX4b8a0bL4/s320/tomato.jpg" width="320" /></a></div>
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<em>Heirloom tomato with fresh chopped garlic</em></div>
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Today for lunch I chopped one of the tomatoes into eights. I diced a fresh bulb of garlic from the Farmer's Market. I drizzled extra virgin olive oil and balsamic vinegar on top and I was good to go!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuAWpW_XUgUleHnl242MMlgv5A4IozC118VS7okTbj-iGPYmYK-AjFQT2NagNWODfNkgXPNwqhDh9VOtq5OpegM5Li6uGsG44dIGZb4I9KOEwdnm16MZtU5AEuZxgoFy8pn4sKM3nNRU/s1600/tomato-salad-su-1062810-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLuAWpW_XUgUleHnl242MMlgv5A4IozC118VS7okTbj-iGPYmYK-AjFQT2NagNWODfNkgXPNwqhDh9VOtq5OpegM5Li6uGsG44dIGZb4I9KOEwdnm16MZtU5AEuZxgoFy8pn4sKM3nNRU/s1600/tomato-salad-su-1062810-l.jpg" /></a></div>
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<em>You can also serve with arugula and basil </em></div>
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Even if the gas were working I'd still opt for a delicious tomato salad served at room temperature. Though there should be an abundant supply, it's still a short season. Head to your Farmer's Market and take advantage while you can! </div>
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<strong>Ingredients</strong><br />
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<strong>1 medium heirloom tomato cut into rings or into eighths</strong><br />
<strong>1/2 clove of garlic minced</strong><br />
<strong>1 tspn extra virgin olive oil</strong><br />
<strong>1 tspn balsamic or champagne vinegar (optional)</strong><br />
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<strong>Method</strong><br />
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<strong>Place tomato on plate</strong><br />
<strong>Sprinkle minced garlic</strong><br />
<strong>drizzle with oil and vinegar</strong><br />
<strong>Season with sea salt and pepper</strong><br />
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<strong>Enjoy!</strong><br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-68155867774501527592012-08-01T18:41:00.001-04:002012-08-01T18:41:32.839-04:00Gas Leak!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUAEEoUfDwr4t4WRtXp4Zw_j976AOH0GO4BrLMZ1y9fZnSojlESTyh6PPzwHbHqNfIKTyqEjqCUrKZJB2_cRMAnWcQ19QE-qrRFjWDkkg7yrzjHfrbpYPS43jjKx1CYcKRSJP3nKDdk4/s1600/gas-leak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUAEEoUfDwr4t4WRtXp4Zw_j976AOH0GO4BrLMZ1y9fZnSojlESTyh6PPzwHbHqNfIKTyqEjqCUrKZJB2_cRMAnWcQ19QE-qrRFjWDkkg7yrzjHfrbpYPS43jjKx1CYcKRSJP3nKDdk4/s1600/gas-leak.jpg" /></a></div>
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<em>Man the hatches!</em></div>
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About three weeks ago upon coming home from work and waiting for the elevator, I noticed a sign. It said that our building had a gas leak and that for the time being there is no hot water, no gas for the stoves and ovens, no working dryers in the laundry room because they are also powered by gas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lF8gBZXtwxN9zNLvJcHQrQtCJ5gZWsEGxhz9e8X2qSz-aVCFy0skap81O16lpZmXBeKgHRg7vYO5Ns9avU5Ylj892DJg2eCosi83yj99t4J7IyuVNO-QGvGk9_vMTFHD_5bPJJPMw8U/s1600/cottage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lF8gBZXtwxN9zNLvJcHQrQtCJ5gZWsEGxhz9e8X2qSz-aVCFy0skap81O16lpZmXBeKgHRg7vYO5Ns9avU5Ylj892DJg2eCosi83yj99t4J7IyuVNO-QGvGk9_vMTFHD_5bPJJPMw8U/s320/cottage.jpg" width="320" /></a></div>
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<em>The Cottage has free wine</em></div>
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The Chinese restaurant called The Cottage on the ground floor of my building, aka "room service" was closed for about a week. My friends who visit from outside of NYC love going to The Cottage because they serve free wine. It comes from a box. It gives you a headache the next day. But it's free! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lvxD14RJhra8AKTY90SmP4DeFu8FLEfnaZgEYJZtsklw2BvDNlY2yR2hF2TPkSzKm0itFT4j082J9UQ72V-zbmNfM_7kyv8dDBZPRB96mThvnNRPTAL_aohEjFIsxGYnmIu8eS6DXyE/s1600/stovetop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lvxD14RJhra8AKTY90SmP4DeFu8FLEfnaZgEYJZtsklw2BvDNlY2yR2hF2TPkSzKm0itFT4j082J9UQ72V-zbmNfM_7kyv8dDBZPRB96mThvnNRPTAL_aohEjFIsxGYnmIu8eS6DXyE/s320/stovetop.jpg" width="320" /></a></div>
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<em>A thing of the past?</em></div>
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The hot water was out for about 5 days. I didn't mind this so much as I shower every day at the gym. Washing dishes was the worst part of that. The dryers in the laundry room were the next to be fixed. But I am told by people who have been through this, that it can take months to find the source of the gas leak and repair it. Granted, I'm grateful our building didn't blow up, but months without a stove sounds a bit daunting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4jbCl1QK3uHBDbvY9C57VL97PcVtGlsRokQJqGldh8_lr9xjXAXNIJ6YNEaXQiTb1RL_njjTPGgSma5Xre-kGPnifK8sYp5gdYfeQzf4WsWxUk4r0vMRexDe8_WddXQrU70KUYXN8w/s1600/grilled+zuchini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4jbCl1QK3uHBDbvY9C57VL97PcVtGlsRokQJqGldh8_lr9xjXAXNIJ6YNEaXQiTb1RL_njjTPGgSma5Xre-kGPnifK8sYp5gdYfeQzf4WsWxUk4r0vMRexDe8_WddXQrU70KUYXN8w/s320/grilled+zuchini.jpg" width="320" /></a></div>
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<em>George Foreman grill to the rescue!</em></div>
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You may have read my recent posting that I got a Groupon offer for a George Foreman grill and took advantage of it. Thank goodness. While my neighbors are paying a fortune on delivery, I've been grilling up a storm over the past weeks. While I can't wait to vary my meals by roasting asparagus in an actual oven and cooking pasta on the stovetop instead of a hot plate, I've got to say I can still cook a variety of things on the grill quickly, and cleanup is very easy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzXTRfEnYzH9444rnfALVKJiVjFbf47lRBMRLgPI7C7J8q0VBbtS6-OdYzM2uXuk_GURJLzXrNKCHlGy4qO-dNHv6ad6K3ZVUstPKfzPSddmwqB-NFcG1qCBi6oV-l_KdrMd9LzCt2cU/s1600/MF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzXTRfEnYzH9444rnfALVKJiVjFbf47lRBMRLgPI7C7J8q0VBbtS6-OdYzM2uXuk_GURJLzXrNKCHlGy4qO-dNHv6ad6K3ZVUstPKfzPSddmwqB-NFcG1qCBi6oV-l_KdrMd9LzCt2cU/s320/MF.jpg" width="320" /></a></div>
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<em>Monkfish on the grill!</em></div>
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So stay tuned for some summer grilling recipes. If you don't have an indoor grill most of the dishes can be made using a cast iron skillet on the stovetop. That is, unless your building has a gas leak too!</div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-79959854879155774962012-07-23T18:16:00.000-04:002012-07-23T18:16:26.022-04:00Fish 'N Chips!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-TxpdLcrWcjiv74nqj-tbUX4Yzpd5eZtcH45WvnXaHcxXTDd2H_w_r96YrdLl3k3LW-IGy3Z1dgJvWV_VY4XWY-1kMEiARykzWaKWsbqg1lVRxgbzFFg3KLbA-YY9SRAdafJOMm-SZs/s1600/IMG_3335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-TxpdLcrWcjiv74nqj-tbUX4Yzpd5eZtcH45WvnXaHcxXTDd2H_w_r96YrdLl3k3LW-IGy3Z1dgJvWV_VY4XWY-1kMEiARykzWaKWsbqg1lVRxgbzFFg3KLbA-YY9SRAdafJOMm-SZs/s320/IMG_3335.JPG" width="320" /></a></div>
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<em>Delish</em></div>
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Having grown up just outside Cape Cod in a seashore town called Scituate, deep fried fish 'n chips were a mainstay of my diet as a child. It was served every Friday at the school cafeteria. I think my mother thought it too pedestrian to serve at home. But as an adult I have my own version that tastes great but doesn't involve deep frying. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6V-CUGU8bpmgEKfNOD84GgTtdzswvUgNlYfWsUTVSijFw0MhiZKvzOPuofnitce99Z6ER4KtleNXclo1ZN-dseO4Laq19j4lqmR2DY7I6ApmilGfO_yyIDxH-b0xpK6AvDFtKm9thpXo/s1600/IMG_3329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6V-CUGU8bpmgEKfNOD84GgTtdzswvUgNlYfWsUTVSijFw0MhiZKvzOPuofnitce99Z6ER4KtleNXclo1ZN-dseO4Laq19j4lqmR2DY7I6ApmilGfO_yyIDxH-b0xpK6AvDFtKm9thpXo/s320/IMG_3329.JPG" width="320" /></a></div>
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<em>Mise en Place: get everything ready</em></div>
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<em>to go before you start cooking</em></div>
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I make my fish 'n chips by drying a piece of cod in paper towels, dredging them through flour, dipping in egg whites and the dredging through panko with Herbs de Provence. Meanwhile, get a nonstick skillet nice and hot - then add extra virgin olive oil, and if you're feeling really decadent you can add a pat of butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve5JZN3dVDZR-WYzute2J1wB0IlWzIr81fIkQeire05Pri7KpnbMI1ABj_Umgi9aXcf-a-TNru07fS0BH_ugcxyEycxZ1QbO0Zo8tXhET6F-zBNGG8d0rOc4lp4a0a_ZVGJQ18jsOzjE/s1600/IMG_3331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgve5JZN3dVDZR-WYzute2J1wB0IlWzIr81fIkQeire05Pri7KpnbMI1ABj_Umgi9aXcf-a-TNru07fS0BH_ugcxyEycxZ1QbO0Zo8tXhET6F-zBNGG8d0rOc4lp4a0a_ZVGJQ18jsOzjE/s320/IMG_3331.JPG" width="320" /></a></div>
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<em>Ready for the skillet</em></div>
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For the "chips" part of the equation, in place of french fries I substitute roasted string beans. When I took these photos I had plain old string beans and garlic. But if you like a crunch with your fish and chips you can scatter string beans on a sheet pan, douse with extra virgin olive oil (less is more), salt and pepper and put in a pre-heated 450 degree oven for 10 - 15 minutes. You have to keep an eye on them because they can burn quickly. Toss them about half way through so all the sides get roasted. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uWbEjwAc3D4hGor2vJEqMY94SgXQH2oX-FFn6Z4bEXxsZKcg57hnn3UBORlI6WkWO2aCCqUpXZdNKHEY_Ai0EYxZLk3D9MUSPOjhYFY7cDzX7sNFPgwaRIvuSRSfhJHneEzUmF_ggWI/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uWbEjwAc3D4hGor2vJEqMY94SgXQH2oX-FFn6Z4bEXxsZKcg57hnn3UBORlI6WkWO2aCCqUpXZdNKHEY_Ai0EYxZLk3D9MUSPOjhYFY7cDzX7sNFPgwaRIvuSRSfhJHneEzUmF_ggWI/s320/IMG_3333.JPG" width="320" /></a></div>
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<em>Cod is the fish of choice for Fish 'N Chips</em></div>
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Anne Burrell has an interesting take on chips. She cooks kale in a warm oven for about 20 minutes with just a little oil and salt and pepper. You get the crunch without the calories!</div>
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<strong>Ingredients</strong><br />
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<strong>For the "Fish"</strong><br />
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<strong>1/2 lb cod for each serving</strong><br />
<strong>3/4 cup flour</strong><br />
<strong>1 egg white</strong><br />
<strong>3/4 cup panko (Japanese bread crumbs)</strong><br />
<strong>1 tbspn herbs du provence</strong><br />
<strong>Salt & pepper to taste</strong><br />
<strong>1 lemon, sliced</strong><br />
<strong>1 tbspn extra virgin or conola oil</strong><br />
<strong>1 pad butter (optional)</strong><br />
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<strong>Method</strong><br />
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<strong>Place the flour, egg white and panko in 3 separate dishes</strong><br />
<strong>Mix the herbs du provence and salt & pepper in the flour</strong><br />
<strong>Dry each cod filet with paper towels</strong><br />
<strong>Dredge through flour, shake off excess</strong><br />
<strong>Dip in the egg white</strong><br />
<strong>Dredge in panko mixture making sure it's well covered</strong><br />
<strong>Meanwhile, heat a non-stick skillet over medium heat</strong><br />
<strong>Add a tbspn of oil in the pan - and butter if you're using it, swirl around </strong><br />
<strong>Place cod in the pan - cooking for 2 - 3 minutes each side until golden brown</strong><br />
<strong>Squirt with lemon juice</strong><br />
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<strong>For the "Chips"</strong><br />
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<strong>1 head kale, washed and thorougly dried</strong><br />
<strong>2 tablespoons extra virgin olive or canola oil</strong><br />
<strong>sea salt to taste</strong><br />
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<strong>Method</strong><br />
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<strong>Pre-heat oven to 275 degrees</strong><br />
<strong>Remove teh ribs frm the kale and cut into 1 1/2 inch pieces</strong><br />
<strong>Lay on baking sheet and toss with oil and salt</strong><br />
<strong>Bake until crisp, turning halfway through, about 20 minutes</strong><br />
<strong>(pictures to follow!)</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-LZskX5CaakkbNyFf1_VMVicY4Y5kRJgEWMV2o5nvrxdNYE12XxtI7hNtCQ0SjfjzqG_0h_Rv2RO5kEmRu3l1j2oh2WyPYa68D9gz6mvi9UDJ_MJuOW0eOlbzd8Fp6YYjtRaaS4WOd8/s1600/IMG_3338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-LZskX5CaakkbNyFf1_VMVicY4Y5kRJgEWMV2o5nvrxdNYE12XxtI7hNtCQ0SjfjzqG_0h_Rv2RO5kEmRu3l1j2oh2WyPYa68D9gz6mvi9UDJ_MJuOW0eOlbzd8Fp6YYjtRaaS4WOd8/s320/IMG_3338.JPG" width="320" /></a></div>
<em></em>cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-19301866873149147562012-07-19T17:25:00.000-04:002012-07-19T17:25:23.015-04:00George Foreman Grill<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr4VGvtQe6gltaATgktMqRHozkRSuqClb_ZWg-MyDSn6PGeqx9YOqSwx1nT4MlgzwOvT2dl8VXmtqJvssnj-V0-Hd81z83GftYDU64RIuMXY_awPtQ1lIGmWm2gdQmvZ0YuAWlDOsQ-s/s1600/tuna+sand" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr4VGvtQe6gltaATgktMqRHozkRSuqClb_ZWg-MyDSn6PGeqx9YOqSwx1nT4MlgzwOvT2dl8VXmtqJvssnj-V0-Hd81z83GftYDU64RIuMXY_awPtQ1lIGmWm2gdQmvZ0YuAWlDOsQ-s/s1600/tuna+sand" /></a></div>
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New take on the old fashioned tuna sandwich</div>
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I received an offer from Groupon for a George Foreman grill for $54 including shipping. I've often heard people raving about their GF Grills so I decided to take the plunge. The first thing I cooked? Well, a tuna sandwich of course!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQHAh2k8topPbD57A6oAJiEKD7eRr4pThy-Mp0FMZDf_eaJZ8oDlJLcjU6uLIOJr6YnwFH2iAXIOSJFBrpFpc-MbslvYhG7LKYvQB1m8ZZRnZGYJlySTu-Ss51Q0bZwvtvVWUL3xoCo0/s1600/roll" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQHAh2k8topPbD57A6oAJiEKD7eRr4pThy-Mp0FMZDf_eaJZ8oDlJLcjU6uLIOJr6YnwFH2iAXIOSJFBrpFpc-MbslvYhG7LKYvQB1m8ZZRnZGYJlySTu-Ss51Q0bZwvtvVWUL3xoCo0/s200/roll" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZv4QybVDH5BjL4yrg4Bc0DPNy-mtfoHa-P8yHtG8n0IwUOxFxT9hT5uGnsYus_ncJJIMnnJHuq7FUOgDgb5QkYaj_JIEiCFOVZWBMq0iL_RJ2LJJI5XPsJ4iAOoUGowMmobzCz5uqXpY/s1600/broiche" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZv4QybVDH5BjL4yrg4Bc0DPNy-mtfoHa-P8yHtG8n0IwUOxFxT9hT5uGnsYus_ncJJIMnnJHuq7FUOgDgb5QkYaj_JIEiCFOVZWBMq0iL_RJ2LJJI5XPsJ4iAOoUGowMmobzCz5uqXpY/s200/broiche" width="200" /></a><br />
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<em>Brioche roll gets a grilling</em></div>
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This sandwich combines cold and warm ingredients which worked out nicely. First I grilled a brioche roll. I only toasted the inside until I got the grill marks - it took less than a minute - you have to keep your eye on it as it can burn fast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PbrcLsV4cAJVXoCSFUh3211s1052Dwv4NjaMeHjUOmE08qESCO0BUsxgEMdurb_fFvsi55bVx5slU8JJonAHU-lyxd1lKheBm562Q5UKys5p9pHuxAKDbRdmAeUXBmQ0Eb-M52DixLk/s1600/IMG_3515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-PbrcLsV4cAJVXoCSFUh3211s1052Dwv4NjaMeHjUOmE08qESCO0BUsxgEMdurb_fFvsi55bVx5slU8JJonAHU-lyxd1lKheBm562Q5UKys5p9pHuxAKDbRdmAeUXBmQ0Eb-M52DixLk/s320/IMG_3515.JPG" width="320" /></a></div>
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<em>Grilled cherry tomatoes</em></div>
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Next I grilled sliced cherry tomatoes. This really intensified the flavor of the tomatoes. I also think it's important to use a really high quality tuna. I buy Cento tuna packed in oil. Cento was named the best canned tuna by <em>Food & Wine Magazine. </em> I used to buy Bumble Bee and only packed in water. But I noticed each can I bought had increasingly mushy tuna. I bought it packed in water to save on calories and fat. But, olive oil is considered a "good" fat and the flavor of the oil with the Cento brand is exquisite. I just put the tuna with the oil in a small bowl, add about a tablespoon of champagne vinegar and a pinch of salt and pepper. Cento is a bit more expensive - a small can is $1.89 but it's worth the extra pennies. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH-DPWngLlGv5gNiw7myoJcx8fVVPTiAwIlJ-1f2Mm_ch9nmkasbND1dcqv5qYZ1jthKgWOKIxak5X7NetAK5zoSV1Y90Ns-0qni7X6tlGb3hePrkwlQqUJB92_1itv84sApUn6Zi4qQ/s1600/IMG_3526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH-DPWngLlGv5gNiw7myoJcx8fVVPTiAwIlJ-1f2Mm_ch9nmkasbND1dcqv5qYZ1jthKgWOKIxak5X7NetAK5zoSV1Y90Ns-0qni7X6tlGb3hePrkwlQqUJB92_1itv84sApUn6Zi4qQ/s320/IMG_3526.JPG" width="320" /></a></div>
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<em>Et viola!</em></div>
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I assembled the sandwich with salad greens, the tuna mixture, the grilled tomatoes and banana peppers - which are sweet and mild. I buy them in a jar. They add a nice kick to the sandwich. </div>
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I'll be posting more traditional meals to cook on a grill. But if you have one of these you should give the tuna sandwich a try - it's really delicious and takes no time at all to prepare. </div>
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<strong>Ingredients</strong></div>
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<strong>1 three ounce can of Cento tuna (Genova is also a good brand)</strong></div>
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<strong>1/2 cup cherry or grape tomatoes, sliced in half</strong></div>
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<strong>1 tbspn champagne vinegar</strong></div>
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<strong>1 tspn anchovy oil (optional)</strong></div>
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<strong>1/8 cup banana peppers</strong></div>
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<strong>1/4 cup salad greens or arugula</strong></div>
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<strong>Salt & pepper to taste</strong></div>
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<strong>Method</strong></div>
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<strong>Cut the roll in half length-wise (don't cut it entirely in half - leave room so the roll holds together</strong></div>
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<strong>Mix the tuna with the oil from the can with the champagne vinegar. Just gently mix with a fork until blended - try not to mince the tuna. Add the anchovy oil; salt and pepper to taste.</strong></div>
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<strong>You may need to add extra virgin olive oil to the tuna - each can has differing amounts of oil</strong></div>
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<strong>Grill the roll on the inside only till the grill marks appear - less than a minute</strong></div>
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<strong>Remove roll from the grill</strong></div>
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<strong>Add the tomatoes to the grill and cook until charred - about 3 minutes - keep an eye on them</strong></div>
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<strong>Remove tomatoes from grill</strong></div>
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<strong>Assemble the sandwich and enjoy!</strong></div>
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<br />cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0tag:blogger.com,1999:blog-324627764663246230.post-60040336274750455142012-06-21T17:21:00.001-04:002012-06-21T17:21:29.428-04:00Make Mine a Double: Wheatgrass Shots!<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pvLWDX5fNe1X2hLT2hyphenhyphenVGh1wobBmTyTuSHkEyRPZok9yCbyxH1OFF1PmeHLlnwUXUNdS6sK-kaXVLd2IeC8IXRHL0kq8e8hlKIYqz8j2EW8zkK3e3h6lQFMHiQI4DY5x1yjAVGKjOkg/s1600/jjwheatgrass" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-pvLWDX5fNe1X2hLT2hyphenhyphenVGh1wobBmTyTuSHkEyRPZok9yCbyxH1OFF1PmeHLlnwUXUNdS6sK-kaXVLd2IeC8IXRHL0kq8e8hlKIYqz8j2EW8zkK3e3h6lQFMHiQI4DY5x1yjAVGKjOkg/s320/jjwheatgrass" width="320" /></a></div>
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<em>The magic elixir - wheatgrass shots</em></div>
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There was a commotion in the hallwayoutside my office the other week. One of my colleagues tasted his first shot of wheatgrass. Putting it mildly, he didn't like it. I was intrigued and Googeled wheatgrass. My research showed that wheatgrass is one of the most potently healthy substances on earth. It contains over 90 minerals, including potassium, calcium and magnesium. It contains essential enzymes: protease (assists in protein digestion), cytochrome oxidase (say that three times fast!) which is a powerful anti-oxident, amylaste which facilitates digestion, lipase which is a fat splitting enzyme, and other enzymes that strengthen the heart muscle and slow cellular aging. </div>
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<em>My double shot at Juice Generation</em></div>
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I ventured out to Westerly Market that day to try a shot. It didn't taste that bad at all. Plus they give you a slice of orange or lemon as a chaser - like when you suck on a slice of lime after doing a shot of Tequila. Since then I've learned that it's best to take your wheatgrass shots on an empty stomach. I did this on my second try and a few minutes later literally felt like I was buzzing. I've also read it's good to swirl it around in your mouth to help with absorbtion and it's good for the gums and to wait an hour before eating. I stop by a juice shop after the gym on the way to work in the morning. I've had a strenuous workout, plus I've taken long sauna and steam baths and a swim - I think my body is ready to absorb the wonders of the wheatgrass at this point of my day. </div>
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<em>Set 'em up, Joe</em></div>
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Even if the taste doesn't agree with you, it's worth taking the plunge. There are many reports that say wheatgrass helps blood flow, digestion and general detoxification of the body. It's excellent for the liver. It's also high in chlorophyll, which not only helps you have fresh breath but has been linked to lower rates of colon cancer. Wikipedia says that fifteen pounds of wheatgrass is equal in overall nutritional value to 350 pounds of ordinary vegetables or 1 serving of wheatgrass is the equivalent of 23 servings of vegetables. </div>
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<em>Wheatgrass before being juiced</em></div>
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Jumba Juice has the best prices for wheatgrass shots. My double shot comes out to $3.54. The only problem with Jumba Juice is that their employees work at two speeds: Slow and Slower. They also run out of wheatgrass. Juice Generation is quick and efficient and charges $4 plus change for a double - they only problem is they're near my apartment and aren't open when I pass at 6 AM so I only go there on the weekends. Westerly Market charges over $5 for a double shot, but I think their quality is unsurpassed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsfEulhC3ckivepRLzNXzoyWKv8QdED8f7nWFVfPE6VwKBEh9sr5iFrVmb9bMuaKq4CykoOUhkxVH1oi8f12AtmULsMgpzRjTctXv-hAvedL6wLf6K3WHBkN_lyfbaa01kbSa924vl3Q/s1600/wheatgrass-benefits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqsfEulhC3ckivepRLzNXzoyWKv8QdED8f7nWFVfPE6VwKBEh9sr5iFrVmb9bMuaKq4CykoOUhkxVH1oi8f12AtmULsMgpzRjTctXv-hAvedL6wLf6K3WHBkN_lyfbaa01kbSa924vl3Q/s320/wheatgrass-benefits.jpg" width="320" /></a></div>
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<em>Wheatgrass going through the juicer</em></div>
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You can take wheatgrass supplements but they're expensive and you have to take a lot of them. A wheatgrass juicer is prohibitively expensive so for now I'll go to the Juice Bars for my daily fix. I've been taking it daily for 3 weeks. I notice I look healthier and my skin looks clearer and I feel more vibrant. I don't know if it's the placebo effect and I don't care: it makes me feel wonderful!</div>
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</div>cdupont6juhttp://www.blogger.com/profile/14127443835582919678noreply@blogger.com0