DETOXING WITH SOUTH BEACH

I DON'T KNOW if I mentioned it, but I gained almost 20 pounds over the holidays. This is what happens when you bake almost 800 cookies and are left to one's own devices and desires. Not only did my physician give me hell, but the thought of seeing that horrendous number on the scale a second time, sent me into a tailspin of guilt and self-loathing. Reading the South Beach Diet Cookbook didn't help either, considering I was focusing on the detriments of hypoglycemia!

So, let's start with my own version of V-8 Juice.

1 stalk chopped celery

1/4 cup chopped carrots

1/3 peeled cucumber

5 cloves garlic

2 tbs. fresh ginger

4 tbs. chopped scallion (green part only)

1 chopped shallot

Juice of 1 lemon

Juice of 1 lime

1 tsp. minced jalapeno

1 12 oz. can Kirkland organic tomato sauce

1/2 cup cold chicken broth (no fat)

A few dashes of Worcestershire sauce

A couple of dashes of Tabasco

3-4 cups water (to be added at the end)

Put all vegetables and citrus juices, jalapeno, garlic and ginger in a large electric blender. Blend on liquify until you have a smooth, thick paste. Add the tomato sauce and the chicken broth and blend. The juice should be very thick. Add the Worcestireshire and Tabasco and taste for seasoning. It shouldn't really need anything; especially not salt. Add a little water to thin it out if too thick. Refrigerate for about 4 hours or overnight. Add more water if necessary when it becomes too thick.

Flounder Baked in Parchment

FLOUNDER IN PARCHMENT

1 whole flounder, scraped of all gills and skin removed from one side.
3 tsp. fresh grated ginger
4 garlic cloves smashed
3 tbs. chopped scallions
2 tsp. sesame oil
2 tsp. Mirin
1 tsp. Japanese soy sauce (non GMO)
Juice of one lime
1 lime sliced very thin

Parchment paper
Preheat the oven to 400ºF.

Cut the parchment paper into a large enough piece that you will be able to fold and tent it when the fish is read to go into the oven.

Place the whole fish on the paper.

Mix all of the other marinating ingredients together in a small bowl. When ready to cook the fish, brush some of the marinade over the entire surface of the fish, pour on what it left and arrange the sliced limes down the center of the fish.

Tent the fish with the parchment and put into the oven and bake for 20-25 minutes. Flounder, being a flat fish like sole has extra bones along the outer edges of the filet. You will have to remove these bones first and then cut down the center of the fish and with a spoon, slide the filet away from the bone.  Do this to the other side and then remove the spine and bone in one piece. Divide the fish into 2 portions on a plate and serve.

We had a watercress and broccoli sprout salad with cucumbers and roquefort cheese vinaigrette. Totally delightful, light and very delicious.

Tomorrow, home made jarred tuna in oil, razor clams and Caesar Salad with duck!

Buon appetito!