My diet has been somewhat off the rails throughout the past several weeks. A few of the unhealthy habits that I ditched when I started my weight loss campaign 18 months ago have crept their way back in. Likewise, some of the healthier rules I’ve developed have left on summer holiday. Admittedly, math was never my gift but I look at it this way: (margaritas + fudgesicles) – (steady running/weight training) = jelly belly + big frowny face, squared. I did get an email from GAP this morning alerting me to the fact that high-rise jeans are about to come back into favor, so at least that’s good news for anyone who wants to disguise a summer-induced muffin top when fall rolls back around.
Haha, rolls. Not funny at all actually.
When I need to get back on track diet wise, I turn to healthy soups. You really can’t get much healthier than homemade gazpacho, and this recipe absolutely screams fresh. Go light on the basil croutons and you’ll have it made in the shade, with wiggle room to spare for the naughty caloric indulgence of your choice.
Did someone say fudgesicles?
Scroll to the end of the post for a couple of other recipes suggestions that make great use of the current sale ad. Have a great week! : )
SHRIMP GAZPACHO WITH BASIL CROUTONS SERVES: 4 as a first course SOURCE: epicurious.com
2 lbs. vine-ripened large tomatoes (about 5) chopped (stem tomatoes are on sale)
1 red bell pepper, seeded and chopped (about 1 cup)
1/2 c. peeled, seeded, finely chopped cucumber (seedless cucumbers are on sale and I never bother to peel them)
1/4 c. finely chopped red onion
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/2 t. ground cumin
1 fresh jalapeno chile, chopped fine (wear gloves; remove the seeds and ribs if you’re worried about the heat)
2 T. red wine or sherry vinegar, or to taste
1/2 lb. small to medium shrimp, shelled and deveined (Sendik’s Shrimp Skewers are on sale; see note)
3/4 c. packed fresh basil leaves, washed and dried well
3 T. olive oil
4 slices good quality sandwich bread, cut into 1/2″ cubes (I always use a Sendik’s French Baguette here, and they’re on sale this week)
FOR OPTIONAL GARNISH:
Finely diced cucumber and red bell pepper
Fresh basil leaves
In a blender or food processor puree half of the tomatoes, 1/2 cup bell pepper, 1/4 cup cucumber, 2 tablespoons onion, garlic paste, cumin, and jalapeno. Transfer puree to a bowl and stir in remaining tomatoes, bell pepper, cucumber, and onion. Stir in vinegar and salt and pepper to taste. Chill gazpacho, covered, at least three hours and up to 1 day.
In a saucepan of generously salted boiling water boil shrimp 30 seconds, or until just cooked through. Transfer shrimp with a slotted spoon to a bowl and cool. Chop shrimp and stir into gazpacho.
Before serving, thin gazpacho with a little bit of ice water if desired. Garnish individual serving bowls with croutons, diced cucumber and pepper, and fresh basil leaves.
FOR BASIL CROUTONS:
In a blender or small food processor purée basil and oil and season with salt and pepper to taste. Preheat oven to 350°F. On a baking sheet toss bread with basil oil and bake in middle of oven, shaking baking sheet occasionally, 10 to 15 minutes, or until croutons are golden brown and crisp. Season croutons with salt and pepper. (Croutons may be made 3 days ahead and kept in a sealable plastic bag in a cool dry place.) Makes about 2 cups.
A note about the shrimp: I used about a half pound of thawed CenSea Shrimp here (little ones, like 90/100 count). Sometimes I make this soup without any shrimp at all. If you’d like to use the Sendik’s Shrimp Skewers that are on sale, they would be great brushed lightly with olive oil and grilled, then chopped and added to the soup.
Now, assuming you’d like to cook dinner using sale ingredients this week, here are a couple of suggestions for you. : )
Pan Seared Scallops with Orzo, Tomatoes, and Basil is an elegant and easy dinner that makes great use of the sale Wild Caught Jumbo Sea Scallops, stem tomatoes, and Barilla Pasta. Pretty and delicious! Just remember to pat your scallops dry (as dry as you can get them) before searing and don’t fiddle with them while they’re in the pan.
A few weeks ago I posted this Grilled Shrimp with Jalapeno-Garlic Vinaigrette. Since the shrimp are already skewered for you AND they’re on sale, you might want to make this one again. Just keep in mind your grilling time will be slightly shorter than what’s listed in the recipe since the shrimp are smaller and already peeled for you. This one is perfect for weekend entertaining.
The U.S. Dept of Agriculture has recommended the use of an accurate meat thermometer when cooking ground beef or ground beef patties. An internal temperature of 160 degrees is considered safe for consumption. | | Product of USA
Driscoll’s has been committed to growing strawberries for over 100 years. Each berry is hand-picked and must meet our quality standards for sweetness, size and color. Our strawberries are loaded with vitamin C, folate, fiber, potassium and antioxidants. Growing premium strawberries requires care, commitment and dedication. Driscoll’s ensures year-round availability by growing strawberries in Central and Southern California, Florida, Central Mexico and Baja. Long-stem strawberries are also offered at certain times of the year.
WARNING - Sendik's Orange Juice is 100 % Pure and has never been pasteurized. Because it has not been pasteurized, The State of Wisconsin requires us to let you know that it may contain harmful bacteria that can cause serious illness in children, theelderly, and persons with weakened immune systems.
5 simple ingredients. No preservatives. 100 calories per 1 oz. See nutrition information for fat and saturated fat content. Since 1872. how2recycle.info. Philadelphia cream cheese always starts with fresh milk and real cream, and is made with 5 simple ingredients, nothing extra. The result is the fresh tasting, creamy texture you love. That's how Philadelphia sets the standard. See inside for recipes or visit creamcheese.com.
Xochitl® Corn Chips Mexican Style.
Thin & crisp.
0g trans fat.
Non- GMO- Project- Verified.
Certified GF, gluten free.
Naturally cholesterol free.
Unique white corn chips.
NET WT 16 OZ (1 lb).
At Xochitl, our mission has always been to provide the best and unique products made with authentic ancient recipes.
We invite you to try our totopos with any of our salsas. All have been carefully recreated from Aztec and Mayan recipes. You will be transported by the old world of flavors.
"Xochitl", means flower in Nahuatl, the language of the Aztecs.
Taste and enjoy the tradition of the Aztecs.
Xochitl brings to you the finest products with the most unique home-made flavors that can be found in the exotic places of the old continents.
The Aztecs used to grind kernels of corn with big rocks in a form of a wheel and added water and lime to create a dough called Nixtamal, this dough was used to make tortillas. Today, hundreds of years later, Xochitl uses the same unique process to make the authentic corn totopos (chips) that you are about to taste.
Xochitl totopos are oven-baked and quick fried to perfection creating deliciously thin and crispy chips.
We care for our customers and their families, that is the reason we use the highest quality ingredients and non-hydrogenated oils.
Try these totopos with any of our salsas and discover some of the mysteries of ancient cooking.
We only use the best corn and non-hydrogenated oils for its flavor and characteristics. Please see ingredients.
Naturally cholesterol free.
0g trans fat.
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