A couple of weeks ago, Grenville and I resolved to stop the problem of our shrinking attire and returned to eating foods recommended on the South Beach Diet®. We already had the assorted recipe books from previous melt-downs.
Of course, we could have just stopped putting clothes in the dryer as Grammie G had suggested, and even though of putting ourselves on spin dry.
Results to date – 18 pounds down (combined) with Grenville being the winner, so far. And, Grenville announced that he’s nearly ready to pull out his Speedos – a frightening thought that won’t be shown in this blog, nor will my bikini.
We’re been eating seafood, chicken, beef – all allowed, but no grains, starches, or fruit (at least for the first 2 weeks). Here’s a favorite recipe using 2 things we enjoy: salmon and horseradish – delicious when combined.
Salmon with Horseradish Sauce
- 2 salmon pieces (about 10 oz.)
- ¼ C dry white wine
- 2 TBSP chopped onion
- 1 TBSP lemon juice
- 1 tsp peppercorns
- 1 C water
- 1/8 tsp white pepper
- 2 tsp sour cream
- 1 tsp flour
- 1 tsp chopped fresh mint (use dill or parsley as a substitute)
- In 10-inch nonstick skillet, combine white wine, water, onion, lemon juice, peppercorns. Cook over med-high heat until comes to a boil.
- Reduce heat to med-low, add salmon, cover & simmer until salmon flakes easily when tested with fork (about 5-6 min.)
- While salmon cooks, prepare horseradish sauce. In small bowl combine sour cream, horseradish, flour, mint, white pepper. Stir to combine & set aside.
- Transfer salmon to serving platter and keep warm.
- Pour cooking liquid through sieve into bowl, discard solids.
- Return to skillet and cook over med-high heat until comes to a boil. Stir in horseradish sauce.
- Reduce heat and cook, stirring often, until mixture thickens. Pour over salmon & serve.
This is really simple to prepare and wonderful served with a side vegetable of fresh wilted spinach or steamed broccoli.
– From your shrinking (we hope) fellow bloggers –