Isn’t that the cutest thing?

As I mention frequently, soup is a common theme here at my house. I eat soup year ‘round. Recently my best bud, Cherrie gave me one of these things. She’d won it a a Bunko night and didn’t think she’d use it. I loved it so much I ordered the larger size too.

They’re on etsy.com – here’s the link to Mary Egan’s website called “Just 2 Dang Cute”:

https://www.etsy.com/shop/just2dangcute

In the event you want the larger ones, here’s a picture of both sizes:

May I make a suggestion – these would make a great gift – for a birthday, or a housewarming gift, or a Christmas gift (maybe buy 2 matching ones). Or a Bunko prize! I heat soup with the cozy in the microwave and then I take the whole thing to the table and leave it on. You can pull the soup bowl out and off, but it’s just as easy to leave it. Mary makes them with all kinds of sports teams fabric, and plenty of collectible kind of designs. She makes other things too – obviously she’s an accomplished seamstress! I think these bowl cozies are just the most adorable thing! I use mine several times a week.

Mary has kindly emailed me saying that if you order anything from her during August, 2018, and write in BLOG ON THE COZY she will refund the shipping. SUCH A DEAL! Thanks, Mary.

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Do read this post, my friends – this salad is fabulous. Wish I had some in my refrigerator right now! Alas, this was gone the day after I made it.

It was nearly 2 months ago now that I was entertaining my SoCal kids, spouses and grandkids, in preparation for the trip to Europe we were planning for the last 2 weeks of July. It was our last hurrah-meeting before flying off. There were packing decisions to make (dress up clothing for going out to dinner or not [NOT]), suitcase sizes (small, but going in checked bags); use of wi-fi and settings to adjust on our cell phones; downloading the Google Trips app (I entered all the info mostly, shared it with everyone going, then they could access it all) and if you download the trip to your phone,  you don’t have to use wi-fi to access all the info (places to visit, hours of opening, hotel/airbnb locations where we were staying, car rental data, restaurant reservations, flight times LA to London, London to Florence, Florence to Paris, Paris home, etc.).

Anyway, one family brought dessert (fresh berries and whipped cream) and the other family brought a green salad. I had pork chops to grill (recipe up soon) and it was served with a cauliflower slaw to go with it. The recipe came from Suzanne Goin, the famous chef from Lucques restaurant in L.A. I am guessing this recipe came from the Los Angeles Times, but truly I don’t remember.

But, I’m telling you true, this recipe is a real winner. I sent most of the leftovers home with daughter Sara and kept but one small portion. I was sorry I didn’t have more, it was SOOO good.

First off, you need to cut and slice into tiny pieces an entire head of cauliflower. This took awhile. No chunks at all, but I pried off little florets and cut them in half or quarters, then sliced those, so no bite was very big. It also had a couple of heads of Belgian endive (chopped) in it, a hunk of fresh jalapeno chile (minced), some pecans and shredded coconut (very little). I didn’t strictly follow the recipe as I chose not to use coconut oil (I used avocado), I used less Belgian endive than called for, and I didn’t have any unsweetened coconut, so I used a lot less sweetened. Red onion is called for, and I soaked it in acidulated water for about 15 minutes before draining and adding that. The soaking takes away a bit of the sharp bite of raw onion. Goin called for cashews (I used pecans). And because I wanted to add a tetch of sweetness to it, I added about 6-8 dates, finely (every so finely) minced. You never tasted dates, but they added to the sweetness of the salad. And I wanted to add some green, so used some baby arugula. And there was cilantro in it too. The dressing included oil, vinegar, garlic, orange and lime zests plus some fresh OJ (and salt and pepper of course). The arugula and cilantro were tossed in at the last minute – otherwise the salad was ready about an hour before we ate. If you’re not a fan of cilantro, the salad will be just fine without it. If you want more pronounced date flavors, chop them rather than mincing. This salad is very flexible.

What’s GOOD: the overall flavor is marvelous. I can’t tell you if it was the orange juice? the dates? the pecans? or the coconut? that made it so good. Probably some of all of those things. This is a keeper, and one I’ll make again even for myself, it was that good.

What’s NOT: only the cutting up of the cauliflower. That was a bit tedious. The rest of it was easy, though.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe

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Can we ever have enough recipes for a weeknight chicken dish? Here’s another one, a new one for me, bright with leeks, lime juice and garlic.

As I clicked through recipe after recipe for some new way to fix chicken, I finally came across this one – I had chicken thighs to begin with, I had fresh garlic and I had a lime. Plus a leek, which needed using. As I read this one, it said I’d entered it into my recipe program years ago (in 2001), from Cooking Light. Wow, long time ago. The original recipe didn’t have leeks in it, but I decided to use them anyway, and they provided a nice topping (and a side dish as you can see on the plate). I had 2 leeks – one would have been ample.

The chicken is mixed with lime juice and garlic. I let that sit while I sweated the leek in olive oil. Then I added the chicken thighs to the pan along with more lime juice, a little tiny bit of low-sodium chicken broth and white vinegar. That was brought up to a boil and baked for about 20 minutes – or until the middle of the chicken reaches 165°F. If you use bone-in meat, it’ll take a bit longer, just so you know . . .

The chicken and leeks were removed, then I boiled down the juices in the pan (on the stovetop), and that was spooned over the chicken. If you remember, serve with lime wedges and some chopped cilantro on top. Done. I’d roasted some broccoli and onions and served that alongside. One thigh was enough for me, but my son-in-law who was visiting, ate two of them.

What’s GOOD: the chicken was perfectly done – still moist, yet tender. Loved the sauce on it – you’ll want to scrape your bite of chicken through whatever is lingering on your plate. Leeks were tender and delicious too. Altogether nice dish, albeit with a bit more work than some.

What’s NOT: nothing, really.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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This trip my family took was 16 days – 3 nights in London, 4 nights in Florence, 4 nights in Paris, 3 nights in Normandy and the last night at an airport hotel. Our Airbnb adventure began in Florence, at an apartment just 30 steps from the Piazza Santa Croce. In hunting for a place, I knew about what area I wanted us to stay, and it was difficult, 10 months before the trip, to even find anything available to sleep 8 of us. As I mentioned earlier, however, the only reason (I believe) this apartment was available was because it was up 4 flights of stone steps without an elevator. We all got used to the climb (my grandson John carried my luggage up and down for me – bless him!). With my workout routine (cardio) I was able to walk up the full 4 flights without stopping – the first time each day – but each subsequent climb I’d usually have to pause at the 3rd floor for about 3 breaths, then continued on up. 

The apartment was wonderful – and the best part – it was air conditioned. Florence was HOT. Hot in temps and high in humidity. We all complained of the heat, but then, we asked for it by traveling to Europe in July. It got worse after we left (in fact, Europe has been experiencing a heat wave since we came home). 

I’ve been to Florence multiple times – and my choice always is to be out in the hills, the small towns, the countryside – but this was the first time there for some of them and there are so many things to see in Florence, so we needed to be in the hub of things. The closest grocery store was about 3/4 mile away, and Karen, Sara and I made the trek the first afternoon to stock up. We ate all our breakfasts at the apartment, drinking copious cups of coffee and filling ourselves with wonderful fruit, bread and cheeses. Plus some lovely salumi as well. You know, in Italy, the custom is bread without any salt – salt was an expensive commodity somewhere back in the dark ages, and the Italians simply got used to bread without it. We were able to buy baguettes too (also without salt) so we enjoyed those every day. The cheeses and salamis were my favorite.

My family all had varying goals in mind – the Uffizi museum, the statue of David (by Michelangelo), the Galileo museum (a highlight for 10-year old Vaughan because of it’s interactive gadgets showcasing Galileo’s infinite scientific inventions), Fiesole (a hill town nearby the city), the Duomo, of course, gelato and more gelato. And pasta. I think the 3 children had pasta every day in one way or another. One of my goals was to eat at Il Latini, my favorite Florence restaurant. Karen’s uncle, who speaks a bit of Italian, was able to make a reservation for us weeks ahead (it’s a very popular restaurant) and we were whisked right in when the doors opened at 7:30. Another goal of mine was to visit Michelangelo’s tomb which is housed in the Santa Croce church. You have to pay to enter. 

Back last year when I knew we were going to make this trip I sent my granddaughter Sabrina a copy of one of my favorite books of all time – The Agony and the Ecstasy: A Biographical Novel of Michelangelo by Irving Stone. I read it when I was in my 20s and have never forgotten it. Sabrina brought the book along on the trip, and since she’s an artist (she’s the granddaughter going to Clemson, who now says, she thinks, that she wants to go to med school, not vet school) she was really interested. After going to see the statue of David, she came flying into the apartment, arms outstretched, to hug me and thank me for the trip, but also the joy she felt at seeing the David statue. I didn’t go with them as I was standing guard at the apartment, hoping young John’s luggage was going to be delivered, but it was deadly hot that day and I remembered from before that there is simply no air in the building that houses the statue. I was thankful to be in the apartment, in the A/C, pleasantly reading. 

There’s the Michelangelo tomb, inside the Santa Croce church. You can’t walk up to it – they’ve constructed an ornate railing and there are engravings in the marble floor in front of it, so they don’t want the general public walking all over it. Many exhibits in Florence have English and Italian captions.

One of the evenings we took taxis (two, obviously) to a hill on the south side of the Arno. It’s an open piazza, on a hilltop, and there were about 300-400 other tourists angling to get the best camera shot of the river, of Florence, of the Ponte Vecchio bridge (the one closest to the viewer) at sunset. And oh, that did not disappoint. I took about 30 photos. There was a collective sigh when the sun finally disappeared.

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Our last night in London we got ourselves to a well recommended pub (I think it was called the Grenadier). I have no recollection what I ordered. In the foreground, where I was sitting, you’ll see a drink – we had it several times in London – strawberry gin. I’d never heard of it – Karen ordered it first, and then Sara did, then I did, then Sabrina did. It’s mixed usually with soda or tonic, and I must say, it was really refreshing. Sabrina bought a bottle at the airport as we left England; Karen did too. I didn’t think I would have room in my suitcase (actually I did, but just thought I’d wait until I got home) so yesterday I went to Total Wine and they carry Linton Hill strawberry gin. I’ll enjoy it this evening, I think.

The other drink that we found was on many menus was Aperol Spritz. Aperol is an Italian apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It’s not sweet in the least, and it’s mixed with soda water and sometimes not on ice, as many European drinks are. It was so hot in Europe that most of us adults enjoyed a cocktail before dinner to help us cool down. 

I’d told everyone that Westminster Abbey needed to be high on the must-visit list. All of the kids used the tube one evening they were “out,” but the adults weren’t so enamored with the thought of it (hot and very crowded), so our last day we taxied over to the Thames and stood in line for about an hour. Everyone was in a bit of awe over the tombs of several English kings and queens, and the Poet’s Corner. We probably spent about an hour walking around. Photography is no longer allowed in Westminster Abbey, so I have nothing to show for being inside. The next morning we got ourselves to London’s “City” airport (closer than Heathrow) and flew to Florence. Next post . . .

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You know about shirataki noodles? They’re a pseudo-pasta. They contain zip-zero-nada carbs.

Many years ago when shirataki noodles became more widely available, I bought some for my DH and me to try. Since he was a Type 1 diabetic, any suggestions on how to reduce carbs was a good thing in his world (and hence, mine). We prepared them according to the package directions, and I served them with some kind of sauce (don’t remember what). We thought they tasted awful. They had a kind of musty taste and the texture was mushy. Yuk. Well, since then, since I’ve gone on the Gundry (Plant Paradox) diet, I’ve learned more about these shirataki noodles (Gundry calls them fool-dles) and have followed his method of preparation (which isn’t much more work, but there are 3 steps to it – rinsing, cooking, drying). I decided to give them another try, and was very surprised at how good they tasted this time. You can find them in most mainstream grocery stores, usually in the refrigerated Asian section – they come in a flat pack, clear. There are a few brands out there – I used Miracle Noodles. They also come in a spaghetti shape and rice shape. What’s nice, is that the noodle becomes zero calories (they are made from an Asian yam and apparently they just slip through your digestive track without metabolizing, hence zero calories).

Now, you need to know, I love mushrooms. I’ll eat them just about anytime, although I rarely eat them raw (like in a salad). But cook them in a little oil and butter, salt and pepper, and I’m a happy camper. I love mushroom soup, and this came about because I had about a cup of mushroom soup without cream in my refrigerator. So I started with that and enhanced the mixture with more ingredients, and this soup was created. Since you won’t want to prepare a whole recipe of that soup, I’ve re-arranged it here with all the ingredients from the soup, plus the enhancements I added.

When I made it, it served two and I was tickled to have a second portion to have as leftovers. But here, I’ve started you off with 2 packages of shirataki noodles (I used the fettuccine shape) so it will make 4 portions, I believe. If you’re feeding a starving teenager, then this amount of shirataki may not satisfy. You can easily make this with regular pasta. I’m just telling you how I’m able to eat it with this carb-free diet I’m on.

This sauce comes together in a hurry – although you DO want to utilize some dried mushrooms in this (they have a LOT of flavor, believe it or not), and they need to be soaked in warm water for at least half an hour. But the rest of the preparation is just chopping and slicing the various ingredients. And then combining them at the right time. You don’t have to use asparagus, but I had some in my refrigerator and thought they added a lovely texture and flavor to the dish.

What’s GOOD: the mushroom flavor is very prominent (a good thing for me anyway), and I loved all the different textures of the different mushrooms. And the asparagus. And the shirataki. As long as you don’t overcook the shirataki, they also have good texture. Overcook them, and they become mushy. Obviously, don’t do that!

What’s NOT: there is a bit of prepping – all the slicing and dicing, but truly it’s not that time consuming.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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This photo, from the family trip to Europe, was actually taken on our last day, in the driveway of the house we’d rented in Normandy. There are a few more smaller bags nestled onto the 9th passenger seat and floor in front of that seat, plus all 4 women had a purse as well.

You see, we’d had a meeting about 10 days before our trip, and I’d brought out my relatively small (the red one) suitcase and said yes, there would be 17 days of clothes and other stuff in there. I also took a small bag that rests on top of the roller bag and my purse too. One of the couples took a bigger bag for the two of them (black one, top left).

We only had one suitcase catastrophe. When we flew from London to Florence on CityJet, the airline left John Jr.’s (pictured above) suitcase sitting on the tarmac. It took them a day to find it. And two more days to finally get it to Florence and delivered to us. Meanwhile, Sara and John Jr. went shopping in Florence and bought him some new clothes. Adidas. He was a happy camper when his suitcase finally arrived in Florence, the afternoon before we left. I didn’t wear one pair of slacks and one top, but everything else was worn several times. Fortunately, we had washing machines in Florence, Paris and Normandy, so nobody lacked for clean clothes. Dry clothes were another matter – only Normandy had a dryer, so in the other 2 places there were typical European collapsible drying racks which were set up in hallways throughout our stays.

Embarking on this trip had us all meeting at LAX (Los Angeles International). Son Powell had upgraded everyone so we had first class seats plus the use of the private lounge before both flights. We left late at night so I slept a few hours on the down-flat seats. We arrived at Heathrow, took the train into the city, then a taxi to our hotel. Son Powell is a member of the Penn Club, so we were able to use his reciprocal privileges at the Sloane Club hotel. A lovely hotel for sure, and so very proper English style.

As I mentioned a few days ago, after getting situated in our rooms, we met in the morning room and attached bar to decide what we’d do first.

That’s Sara and Powell, brother and sister. We were all tired, but knew we shouldn’t go to sleep, so we enjoyed the bar, eventually went out to dinner nearby and fell into bed relatively early. I was surprised how well I slept, with jet lag and all. During the following 2 days everyone scattered in different directions (Armory Museum, Churchill War Rooms, a couple of museums, London Eye, Westminster Abbey, the Thames, Changing of the Guard, Buckingham Palace, Trafalgar Square, Piccadilly Circus). Powell had made reservations at his favorite restaurant, Veeraswamy, an Indian restaurant near Piccadilly. We all enjoyed a sumptuous meal there.

On Sunday the girls had afternoon tea at the Langham (hotel). Sara has a customer of theirs (here in California) who is a Brit, and he and his wife insisted we had to go to the Langham because it’s where Brits go. Not to any of the more well-known tea places like Fortnum & Mason (my favorite) or one of the big, more well-known hotels.

That was our take-away box – isn’t it adorable? We had extra scones and several of the little, dainty sweets. I think grandson Vaughan had some of the contents later that night or the next morning before we left for the airport.

As it happened, Sabrina (middle) had a friend – Shelby – of hers from Clemson visiting in London, so she joined us for afternoon tea also. Left to right, me, Shelby, Sabrina, Karen (Powell’s wife) and Sara (my daughter and Sabrina’s mom).

There are the tea sandwiches – if you can’t read the small print I put on the photo . . . from left to right, cucumber and cream cheese, tomato, mozzarella and pesto, egg and chicken salad. The little thing on the right, as I recall was smoked salmon in a baby brioche bun. My favorite was the cucumber. And yes, I ate some of all of them, despite the bread which I’m not supposed to eat! Or the cucumber, either. Cucumbers contain lectins, a no-no. Unless they’re peeled and seeded, which I do here at home.

There at right is a broad view of the tea room at the Langham. It was a lovely room, and the room was very full by the time we left at about 3:00 or so. The service was impeccable, our waiter was very fun, funny and gracious – he stood up on a chair to take the group photo up above.

That’s enough for this post. The weather was actually very nice – we had a spit of rain a couple of times, but it didn’t keep us from doing anything. Otherwise it was up to about 80°F each day we were there. Hot in the sunshine!

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One might not think you could make a succulent salad with barley. You’ll need to try it to be a convert. Delicious flavors from prosciutto, hazelnuts and the best part, roasted pears.

Haven’t we been learning that nearly every food on the planet (well, probably not leafy greens) are enhanced with oven roasting. And pears are no exception. They turn super-sweet after a 25-minute roast in the oven, and then you let them cool.

The salad itself contains barley, which needs to be cooked, and either wheat berries or farro, which also need to be cooked. You could do that the day before, even. You may have to seek out pear vinegar – it’s a little bit hard to find, but you could probably use raspberry instead – there is some in it already – just use more. The pears are tossed with olive oil, thyme, salt and pepper and roasted on a foil-lined pan, turning them a couple of times. The prosciutto slices also get roasted – you sprinkle them with sugar (imagine!) and bake until they’re crispy, caramelized and glossy-looking. The onion is sautéed in olive oil and then cooked down in white wine until they’re roasted and caramelized also. Then you mix up the salad with your choice of greens (kale was used here) and then you add in hazelnuts, the onion, the barley and wheat berries or farro, and finally toss it with the dressing. Really, really delicious.

What’s GOOD: the flavors will just blow you away – the chewiness of the grains, the pears are the STAR, though, as they’re SO sweet and delicious. The dressing is light and lovely. Very satisfying dish. Serve with a grilled protein of some kind and that’s dinner.

What’s NOT: a bit fussier than some since you have to cook the grains, toast the prosciutto, long caramelize the onion, and make a dressing. But worth it. Trust me on that!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Having just arrived in London, I’m surprised I even look myself! Jet lag, and all.

About 10 months ago two of my kids (Sara, above, and her brother Powell) and their families (plus me) were enjoying a family get-together and discovered that both families had independently decided to take a European trip this summer. In a matter of seconds, they decided to do it all together, and they asked me to go along too.

I’ll be sharing more about the actual trip in the next week or so, as I get to it, to write up posts and work on the photos, etc. But for now, this photo will have to suffice. We had just arrived at our hotel in Sloane Square, deposited our bags in our respective rooms and I went to the lovely lounge/bar. Sara showed up and we ordered a kir royale. One of my favorite drinks. We were on an adrenaline high from the long flight. Within 15-20 minutes everyone else showed up and we had a fun time acclimating to the new time zone and deciding what we would do first. We had 3 children along – Sara and John’s 2 children, Sabrina (the 20-year old who is going to Clemson University in So. Carolina) and young John (17 and a high school senior) – and Powell & Karen’s son Vaughan (10, about to be 11).

At this family gathering, all those many months ago, we kind of narrowed down the scope of our trip to London, Florence, Paris and Normandy. Powell had (at that time) a ton of frequent flyer miles, and he upgraded all of us to business class. He’s a member of the Penn Club, which got us into the private Sloane Club hotel (lovely, by the way), and in the other locations I found us apartments or homes through AirBnB. Having been to all of those cities before, I had a firm idea as to where/what part of those places I wanted us to stay.

In Florence, I found an apartment very near Santa Croce. The only hitch to it was it was up 4 flights of stairs and no elevator. And that’s likely why the apartment was still available 10 months ago. It was a big, spacious apartment with plenty of bedrooms within hearing of the bells of the Santa Croce church, which was literally a long stone-throw from the apartment. A restaurant was within 4 steps from the front door, and we enjoyed more than one meal there. We stayed for 4 nights in Florence. The temps were high (mostly high 80s and low 90s, but with wicked high humidity).

In Paris, I’d found an apartment near the Marais. And when I tell you it had a spectacular view, well, it was amazing, overlooking a park. French doors opened up onto tiny little balconies. That one did have an elevator that would hold 1 person and a suitcase, or 2 people with nothing much to carry. One of the kids had to sleep on a sofa there (Sabrina and I shared a bedroom in most of our locations), and the place did not have A/C. Fortunately, for the 4 days and nights we were in Paris, the temps were in the high 80s, so it was not too bad if we left the apartment closed up until early evening, all things considered. The apartment had a well equipped kitchen and ample seating for all of us to enjoy breakfasts and lunches. A grocery store was about a block or less away.

Then, Powell and John walked to a location about 3/4 mile away and picked up a Mercedes Benz 9-passenger van, drove it back to our apartment and we piled in. Baggage for 8 people took up a fair amount of space, and the small area at the back did manage to hold almost all of our bags. Off we drove to Normandy. I’d found a beautiful home right on Omaha Beach (in a town called Saint-Laurent-sur-Mer), literally a hundred steps from the beach, and another hundred steps to the location of the D-Day landing. We all agreed that the Normandy part was our favorite – the house was beautiful – the owner was very nice and accommodating – and it was so peaceful hearing the ocean waves at all hours or day and night. We did a 2-day tour with a retired British Major General who is an expert at WWII D-Day history. I’d toured with him years ago on a previous trip to Normandy and booked him as soon as I was able to get ahold of him last year.

More on all of those as I’m able to write up the travel log with photos. We’re all home, safe and sound, glad to be in our own beds again. My kitty was so very happy to see me. And in case you’re interested, with my diet plan, about day two I had to abandon the diet – it was just too difficult. I ate a bit of bread, numerous sandwiches, more fruit than usual, had gelato once in Florence (how could I not have it once?), had full-on afternoon tea in London and I wasn’t going to miss out on that! Baguettes were a frequent item on our breakfast or lunch tables, with luscious meats and cheeses. I had 2 croissants in the 17 days – could have had many more, but opted not to. I had dessert 3-4 times at dinner, and on the flight home I ate a delicious cold muesli cereal with pineapple, and I splurged on a scoop of ice cream after one of our flight meals. With trepidation, I got on the scales that night (arriving home), again yesterday morning, and again today, and am happy to say I gained not one pound on the trip despite my falling off the diet. Now that I’m home, though, I’m back to the zero carb diet.

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Sometimes when I type up posts, my taste buds kick into high gear, remembering the flavor of the dish. That’s the case here, Proust-like, I remember the piquant taste of the lemon curd filling and the crispy top.

Since I’m not eating desserts these days, it’s with reverence that I recall the lovely mouth-feel of this crostata, and just wish I could have some. This was from a cooking class a several months ago; one I’d forgotten about, so am posting it now.

Update about my diet: As an aside, I’m positively amazed that I’ve been able to not eat a single, solitary sweet thing for the last 2 1/2 months. I don’t crave sweets now (and I sure did in the past), and lucky for me, I can have an ounce of bittersweet chocolate a day. I went cold-turkey on carbs altogether – – and trust me, if this wasn’t working, I wouldn’t be continuing with the diet of zero carbs – except for the few carbs that exist in regular vegetables. Nary a piece of bread, a grain of rice, a bite of potato, a bean (legume), a grain of any kind, a speck of flour, sugar or pasta has passed my lips in the 2 1/2 months. I am able to eat 1/2 cup of fruit a day (berries only). I snack on a specific mix of toasted nuts (without peanuts or cashews, which are both legumes), 1/4 cup mid-morning and another 1/4 cup in the afternoon (if I’m hungry) and mostly I have soup (more cold soups lately) at lunchtime and I make a nice big salad for dinner with some kind of protein on it – maybe chicken, salmon, tuna, hard boiled eggs, or even a hunk of burrata cheese with a tasty salad dressing. Although I can make a more traditional dinner (a piece of grilled meat, for instance, with side vegetables) I’ve found that my weight loss continues at a steadier pace if I make my dinner meal a salad. I vary it with different dressings (just none like blue cheese, ranch or thousand island). I’ve never been a snacker type person after dinner, and I hope every night that when I go to bed my stomach is growling slightly. That means when I get on the scale each morning, it usually shows a weight loss.

If you missed my earlier mention of this diet, I’m following the food plan of Dr. Steven Gundry, a heart surgeon, who wrote the best selling book, The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain. It all has to do with wicked lectins, which exist in so many foods (carbs, grains and legumes, even dairy). I didn’t have intestinal issues when I began this diet, but as I read his book, it simply made so much sense to me that I decided to go for it. And I am consistently losing about a pound a week, which is a healthy type of weight loss. I’m not hungry all the time. At my age, I’m content with losing a pound a week. Going out to eat is do-able (salads or fish and a vegetable), although I’ve found that when I do go out, my weight loss slows for a day or two, likely because of salt. If I sweeten my iced tea, I use a stevia product (Truvia or Sweet Leaf), which is okay because it’s derived from a plant, not chemicals. Of course, I’m a family of one, so sticking to this diet is easier, as I simply don’t buy or prepare any carbs. I’ve given away a whole lot of things from my pantry, and will likely continue doing that. If you’re interested in knowing what you can and can’t eat, this LINK will take you to Gundry’s website where he provides a printer-friendly group  of pages you can print out (I keep it in my purse).

Well, so back to this lovely crostata. It’s made with an almond crust (it does contain some flour), and then you concoct a lemon curd filling. You’ll use a food processor for the crust (easy, really), adding only as much flour to make the dough hold together. It’s flavored with lemon zest and almond extract and does contain a big chunk of butter, which makes the crust kind of shortbread-like. There’s enough to make a bottom crust, and also to add strips to the top, which makes for a really beautiful presentation. The bottom crust needs to be blind baked and cooled.

The lemon curd is the normal type. You can use this version, or you can make my favorite lemon curd that came from America’s Test Kitchen. It needs to be made enough in advance that it can chill well, then it’s added to the cooled crust and baked again just long enough to get the extra pastry strips browned. Then the crostata is cooled completely on a rack before slicing and serving – along with some sweetened whipped cream and a sprig of mint for decoration.

What’s GOOD: the flavor – but then I love lemon anything – and the pretty presentation. Lots of good flavors in your mouth as you encounter the soft, acidic lemon curd and the crispy crusty bits. Softened by the whipped cream. Divine.

What’s NOT: this does take longer than some to prepare.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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