South Beach Diet Phase One Recipes Round-Up for July 2013 (Low-Glycemic Recipes)

Kalyn's favorite Phase One Recipes from July 2013 were Grilled Halloumi Cheese Skewers, Egg-Crust Vegetarian Breakfast Pizza, Middle Eastern Tomato Salad, and Grilled Chicken and Veggie Kabobs with Garlic and Basil.

Even though I no longer head back to school every August, I still have a slight feeling of panic when that calendar page turns over.  All too soon grilling on the deck, tomato sandwiches, and fresh herbs from the garden will be gone for another year.  I kept wishing summer would last longer all the while I was typing up this South Beach Diet Phase One Recipes Round-Up, because things I found this month were so seasonal, so summery, and just so darn delicious looking (and the thought of diet food never entered my mind.)  I'd have a hard time choosing just which one of these recipes I'd like to try first, but if you have time for a comment, I'd love to hear which one really catches your attention.  (You can use the label Low-Glycemic Recipe Round-Ups to see all the posts like this one.)

Click to continue reading

Green Bean Summer Salad Recipe with Italian Sausage, Olives, and Basil Vinaigrette

I loved the unique combination of flavors in this Green Bean Summer Salad with Sausage, Olives, and Basil Vinaigrette!

Sometimes I think outside the box a little when I'm staring into the fridge wondering what to make with what I have on hand, and that's what happened with this Green Bean Summer Salad with Italian Sausage, Olives, and Basil Vinaigrette.  I don't really know what made me combine these flavors, except I had fresh green beans and turkey Italian sausage that needed to be used, and I think olives and basil vinaigrette would taste good with just about anything.  All I can say is, it worked.  I'm calling this a "summer" salad because I wouldn't make this unless I had fresh green beans, but if you like all these flavors, be open minded and give this a try!

Click to continue reading

Recipe for Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions

Grilled Skewers with Marinated Halloumi Cheese, Mushrooms, and Sweet Onions for a unique Meatless Monday dish.

A few years ago I fell in love with Halloumi, a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled.  The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it's something I buy occasionally for a treat.  I had a block of Halloumi in the fridge and some mushrooms that needed to be used up, and that was all the inspiration I needed for these Grilled Halloumi Cheese Skewers with Mushrooms and Sweet Onions.  I marinated the cheese, mushrooms, and onions for a few hours in a mixture with Mediterranean flavors; then threaded them on to my favorite Double Kabob Skewers and grilled them.  The only thing that's at all difficult about cooking the skewers on the grill is making sure you use oil or non-stick spray right before you put the skewers on so the melting cheese doesn't stick to the grill.   And if you've never had Halloumi before, I'm thinking you're going to love this recipe; hope you try it!

Click to continue reading

Recipe Favorites: Middle Eastern Tomato Salad (Salad Shirazi)

This traditional tomato salad from the middle east is something I look forward to every summer.

(Updated with new photos and step-by-step instructions, July 2013.  My friend Massoud is coming to visit me again in a few weeks, so I thought that was a good reason to update this recipe with better photos!)

This salad that's made all over the middle east is one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened, and if I ever was forced to choose my top ten favorite ways to eat tomatoes, this salad would absolutely be on that list.  It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes that have good flavor. I learned to make the salad years ago from my friend Massoud, who came to the United States from Iran, and this combination of salad ingredients is so traditional that it's just called "salad" there. In the U.S. you might see it on a restaurant menu called Salad Shirazi. You can vary the proportions based on your own taste or what you have in the garden, but don't skimp on the mint and parsley, which is what makes this so special.

Click to continue reading

Recipe for Cheesy Zucchini with Garlic and Parsley

This simple recipe for Cheesy Zucchini with Garlic and Parsley produces a delicious zucchini side dish.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Cheesy Zucchini with Garlic and Parsley from 2007 is something I've made many times.  I think this recipe needs a photo make-over, but the flavors in this dish are outstanding.  This year I don't have any zucchini growing in my garden, but I'm keeping my fingers crossed for a few garden beds for next year at the new house.)

I'm always excited about my first zucchini of the year from the garden. If you know me and how I am about garden produce, you realize that before the day's over I'll have found a new recipe and cooked the zucchini. I'll make a serious attempt not to gush and moan too much when I describe how well this turned out, but it tasted fantastic, and I got to use some of the garlic from that big jar of garlic cloves too! If you have zucchini in your garden, or nice fresh zucchini from the Farmers Market, I highly recommend trying this.

Click to continue reading

Low-Sugar Fat-Free Strawberry Frozen Yogurt Pops

These Low-Sugar Strawberry Frozen Yogurt Pops will help cool you down!

Utah is having a heat wave this summer, so when I was shopping with my sister Val and we discovered these Sip-a-Pop Popsicle Molds on close-out for $1.00 a pack, it was a no-brainer.  Then the next day my two nephews Ethan and Mitchell came to stay at my house and we had fun adapting my recipe for Low-Sugar Strawberry Frozen Yogurt into popsicles.  Unfortunately we made the pops, put them in the freezer, and then headed out to have fun, so I can't tell you exactly how long they take to freeze.  But the next day when two more kids came to visit, everyone gobbled up the Low-Sugar Strawberry Frozen Yogurt Pops, and wise-beyond-his-years Ethan (who knows a bit about how the blog works) told me I could definitely say they were kid approved!

Click to continue reading

Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime

This Vegan Mexican Bowl with barely-cooked zucchini is perfect when it's really too hot to cook.

In Utah it's expected to hit 104F this week, and it seems likely we're going to set a record this summer for the most days above 100F.  I hear some people lose their appetite when the weather is extra hot, but that never happens to me; in fact when summer produce is abundant I'm always thinking up new ways to use it.  My latest experiment was this Julienned Zucchini Vegan Mexican Bowl with Black Beans, Avocado, Tomato, Poblano, and Lime, and the fact that the only cooking involved was 2-3 minutes to quickly saute the julienned zucchini made this a great hot-weather dish.   If you like zucchini and you're looking for a light summer meal where you don't need to heat up the kitchen, I bet you might enjoy this as much as I did.

Click to continue reading

Recipe for Grilled Chicken and Veggie Kabobs with Garlic and Basil

Easy-to-make and delicious Grilled Chicken and Veggie Kabobs with Garlic and Basil

(Updated with better photos and step-by-step instructions, July 2013.  These favorite Grilled Chicken and Veggie Kabobs with Garlic and Basil are reminiscent of ones I made often when I catered houseboat trips on Lake Powell in Southern Utah, and kabobs were always a hit on the houseboat.  They're made with a flavorful marinade using dried herbs and other ingredients you probably always have on hand.  Kabobs aren't really that difficult, but it's important to cut the food in same-size pieces so it will cook evenly. The other thing that can be tricky is putting the ingredients on the skewers tightly enough that food doesn't "spin" around when you turn the kabobs on the grill. If you're lucky enough to have Double Kabob Skewers like I do, that eliminates the problem of spinning.  I think this is perfect for an inexpensive summer dinner that's sure to impress; hope you enjoy!

Click to continue reading

Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing

This Tomato, Cucumber, and Radish Salad has amazing flavor from yogurt-tahini dressing and Sumac!

(For Phase One Fridays I spotlight recipes from the past that have been my personal favorites, and this simple salad that was inspired by one I had at a restaurant in Chicago is something I'd love to eat all summer long.)

There must be thousands of variations of tomato and cucumber salad in the world, but when I was in Chicago attending the 2009 BlogHer Conference, I had a tomato and cucumber salad that really knocked my socks off. I was on the way to The Spice House with my blogging friend Lydia, and we stopped in at Old Jerusalem Restaurant for a quick lunch. Lydia and I both have middle-eastern tastebuds, and we loved this unpretentious restaurant, with me especially swooning over the Jerusalem Salad with a yogurt and tahini dressing. I was determined to recreate the flavors from that dressing, and although when I found their website I realized my salad was a bit different, I loved the salad I came up with. (More experimenting coming to get a salad that's just like theirs!)

Click to continue reading

Brown Rice Salad Recipe with Olives, Bell Peppers, Peas, and Basil Vinaigrette

This Brown Rice Salad with Olives, Bell Peppers, Peas, and Basil Vinaigrette is an old favorite recipe!

Re-discovering a recipe is always fun, and while I was unpacking from the move I found this old favorite rice salad recipe in a set of binders with recipes I clipped from cooking magazines back in the days before the internet.  The salad was called Roman Rice Salad, but unfortunately I didn't write down where I found it, and I couldn't find anything with that name online.  I made this salad many, many times through the years with white rice, dried basil, and chopped bell pepper, but I loved this updated version with brown rice, fresh chopped basil, and rings of pepper from sweet mini-peppers.   

Click to continue reading

Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts (and 10 More Delicious Recipes for Green Beans)

If you're growing green beans in your garden, here's a delicious way to cook them!

(Updated with better photos and step-by-step instructions, July 2013.)  When you're writing a home cooking blog, you're not only sharing your recipes with the world, you're also documenting what you're eating.  When I first posted this recipe for Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts back in 2007, green beans weren't something I cooked that often.  Then I discovered those those lovely thin French green beans at Costco, which not only inspired me to make this recipe but also got me started growing my own green beans in the garden.  If you have green beans planted this year, before long you'll have more green beans than you ever imagined, so let me recommend this new way to cook them.  Look after the recipe for ten more delicious ideas for green beans from Kalyn's Kitchen and some of my blogging friends.

Click to continue reading

Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta

This salad with cucumber, avocado, lime, mint, and Feta is a delicious combination!

(For Phase One Fridays I spotlight recipes from the past that have been my personal favorites, and this Cucumber and Avocado Salad with Lime, Mint, and Feta is something I could probably eat several times a week all summer long and never get tired of it!)

I'm slowly trying to take new photos for some of my earlier posts, and this was a recipe where I loved the combination of cucumber, avocado, mint, feta, and lime juice, but really hated the original photos. Recently I had guests for dinner, and I served this with Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade, and managed to take new photos before the guests arrived. I also realized the salad would look a little better if you carefully mixed in the feta after you added all the other ingredients, so I'm updating the instructions a bit. One thing that hasn't changed though, is that once again there were no leftovers, so I still can't tell you how well the salad would keep overnight in the fridge.

Click to continue reading

Cucumber Avocado Salad Recipe with Tuna, Cilantro, and Lime (and 10 More Summer Salads with Tuna)

This Cucumber Avocado Salad with Tuna, Cilantro, and Lime is better than tuna sandwiches, and just as easy to make!

Cucumbers. Avocado.  Cilantro.  Lime.  Let me get those four ingredients out there just in case anyone turned up their nose at this idea because of the canned tuna, which admittedly is not everyone's cup of tea.  I wasn't much of a canned tuna lover myself until I discovered my favorite tuna packed in olive oil, and now I find myself reaching for it regularly, especially during the summer months.  This Cucumber Avocado Salad with Tuna, Cilantro, and Lime is something I came up with recently on one of those days when I was standing in front of the fridge wondering what to make for lunch.  My first time I just made one serving (and gobbled it up) and then the next day I worked on the actual recipe and took these photos.   And if this particular salad with tuna doesn't grab you, look after the recipe for some other ideas for tuna salads that are great for summer.

Click to continue reading

Recipe for Kale and Basil Pesto with Lemon and Parmesan

Kale and Basil Pesto is a delicious way to eat your greens!

This recipe for Kale and Basil Pesto with Lemon and Parmesan is a Public Service Announcement for all those lucky people who are growing kale in their gardens.  I actually made the pesto in these photos last September when my garden at the old house was bursting with kale.  Since I was giving kale away to anyone who stopped by, the abundance of kale led me to experiment with using it as an ingredient in pesto.  Kale is a strong flavor, so I froze my pesto in this mini-muffin tin, and each little ball of pesto was about three tablespoons, just the right amount to stir into a soup or toss with some pasta or rice.  If you have kale growing in your garden, or if your CSA or Farmer's Market gives you more kale than you know what to do with this summer, I highly recommend making this as soon as possible.

Click to continue reading

Recipe for Al's Famous Hungarian Cucumber Salad

I was completely wowed by my friend Al's famous Hungarian Cucumber Salad!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and when my friend Becky from Vintage Mixer included cucumbers on her list of Seasonal Produce Guide for July, I remembered this amazing cucumber salad.  This salad is really a wow; hope you enjoy!)

My friend Al Church is not only a former restaurant critic and food writer, but he's also one of the most food-savvy people I know, so when Al offered to make his famous Hungarian Cucumber Salad with me and share it with Kalyn's Kitchen readers, I couldn't wait to try the salad.  I haven't eaten that much authentic Hungarian food, but it's definitely on my list of places to visit, and I love the combination of sweet paprika and sour cream that's used in so many dishes in that part of the world.  And of course my love for cucumbers is well-documented on the blog.  I loved everything about this salad, which was almost even better the next morning (when I gobbled up the leftovers for breakfast!)  If you have garden cucumbers right now, or even if you need to make a trip to the store for the long English cucumbers we used, you must make this right away!

Click to continue reading

Loving the Container Garden and Most Plants are Happy! (2013 Garden Update #2)

I'm pretty happy with my little container garden, and lots of tomatoes are starting to appear!

If you saw My First Garden Update from 2013, you know I decided to try container gardening for the first summer at my new house.  I've had a raised-bed garden for many years, so truthfully I wasn't sure how a container garden and herbs in the windowsill would fulfill my need to grow things, but truthfully I am loving my small container garden.  Most plants are doing well, and the tomatoes especially seem like they're going to thrive in the containers on the deck.  It's now been more than a month since that first update, so I figured it was time to share how the plants are doing.

Click to continue reading

Recipe For Grilled Lime and Chipotle Pork Chops

Lime, chipotle, and cilantro adds great flavor to grilled pork chops.  Along with the pork chops is the rice mixture from Slow Cooker Vegan Brown Rice Mexican Bowl.

(Updated with better photos and step-by-step instructions, July 2013.)  Summer grilling is in full swing at my new house, and I recently made these Grilled Lime and Chipotle Pork Chops for a delicious dinner, and also so I could re-do the photos.  (One of the best things about food blogging is the way you get to eat your work!)  The marinade used here was adapted from a recipe I found years ago on the Best Foods site, and since the recipe Idea came from Best Foods, this marinade does contain mayo.  If the idea of marinating meat in mayo seems odd, keep in mind you're actually eating very little of the marinade and it really keeps the pork chops juicy when they're grilled.  A recipe like this is one of the few places I'd use dried cilantro, but if you need to substitute fresh cilantro, be sure it's very finely chopped.  I decreased the amount of mayo and increased the lime juice and added cumin, which I think really works well with the combination of cilantro, lime, and Chipotle.  Hope you enjoy!

Click to continue reading

South Beach Diet Phase One Recipes Round-Up for June 2013 (Low-Glycemic Recipes)

Kalyn's favorite Phase One Recipes for June 2013 were Spicy Chopped Greek-Style Salad, Grilled Halibut with Basil Vinaigrette, Grilled Chicken with Lemon, Capers, and Oregano, and Vietnamese Cabbage Salad.

It's July! In Utah this is a double-holiday month because we have Pioneer Day along with the 4th of July, so people here get two long weekends to spend celebrating.  And summer celebrations are prime time for grilling outside or starting to enjoy garden produce; I love the food from this time of year.  People tend to eat lighter foods when it's hot outside, which also makes this a perfect time to find new Phase One recipes from other blogs.  This round-up has some lovely ideas for grilled foods or garden vegetables; hope you'll find at least one or two recipes here that might become a favorite on your table.  (You can use the label Low-Glycemic Recipe Round-Ups to see all the posts like this one.)

Click to continue reading