Grapefruit Diet Blog & not only!

1    lb    salmon fillet cut 1 inch thick
olive oil spray
2    tbl    slivered almonds
FOR THE SAUCE:
1    tsp    flavored mustard orange-ginger
2/3    cup    fresh grapefruit juice
1/3    cup    carrot juice or broth
1/2    tsp    soy sauce, low sodium
1    pch    red pepper flakes to taste
black pepper to taste
1    tsp    cornstarch
1/4    tsp    sesame oil for fragrance
Garnish:
cracked black pepper
chopped fresh cilantro leaves only
Suggested Side dishes:
12    oz    soba noodles or angel hair
4    oz    radicchio chiffonade cut
1    tbl    teriyaki sauce thinned
1    lb    asparagus steamed

- In a bowl, whisk together all the sauce ingredients and set aside.
- Cut the salmon into serving pieces, equally sized so that they will cook evenly.
- Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side.
- Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.
- Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.

Cook and drain thin soba noodles; saute chiffonade of radicchio in a sprayed, moderately hot wok; add the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).

NOTES : We had the salmon the other night with a potato side dish (sliced new potatoes and sliced cucumber, dry (spray) pan roasted with plenty of cracked pepper, herby cilantro and a dab of plain lowfat yogurt added just before serving) and baby steamed artichokes.

 grapefruit peel
1/2    cup    sugar
1/4    cup    water

- Cut grapefruit  peel into strips and bring to a boil in plenty of water 5 times, pouring
off the water and starting fresh each time. This parbouling takes away some
of the bitter taste.
- Measure the peel and for each cup add:
1/2 cup sugar
1/4 cup water (a few drops of grapefruit juice from the grapefruit)
Boil in this syrup till dry.
- Roll each one in granulated sugar, and place in cookie sheet to dry.
- Store in airtight container so that they won’t dry out.

4    x    Boneless Skinless Chicken Breast Halves Or Turkey Breasts
1/4    tsp    Salt
1/4    tsp    Freshly Ground Black Pepper
3    tsp    Olive Oil
1/4    cup    Shallots
1/4    tsp    Crushed Red Pepper
1/2    cup    Nonfat Chicken Broth
1/2    cup    Fresh Grapefruit Juice
2    tsp    All-Purpose Flour

When sauteing chicken or any meat or fish, for that matter the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the chicken is cooked.
This recipe accomplishes both with unbeatable ease.
1. Season the chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat half the oil over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium and add remaining oil to skillet. Add shallots and crushed red pepper. Cook, stirring, for about 2 minutes. Remove from heat. In a small bowl, whisk broth, grapefruit juice, half of the mint and the flour. Add to skillet. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Season sauce with salt and pepper and spoon over chicken. Garnish with the remaining mint.

1/2    cup    grapefruit juice (red)
1    tbl    lemon juice
1    tbl    seasoned rice vinegar
1/2    tsp    salt
1    tsp    cumin powder
1    tsp    lemon pepper
2    x    cloves garlic minced

- Whisk everything together. Use with Couscous, Arugula and Fruit Salad.
  NOTES : This is what we had for dinner tonight and it was GREAT. Really amazed me…I thought it would be good…but not this good! I really think the combination of the arugula, grapefruit juice and cumin is a winner. I had some leftover pork loin but you could make this without any meat and it would still be good. The NA is for the salad without meat. Kristin

1 med red onion diced sauteing liquid
1 tsp brown sugar
1 lrg pink grapefruit
1 x jalapenos minced (1 to 2)
1 x garlic clove minced
1 sm ripe avocado peeled, pitted and diced
3 tbl minced fresh cilantro
2 tbl grapefruit juice
1 tbl lime juice
1/4 tsp salt

Original was 1 tablespoon olive oil
- In small saucepan over medium heat, saute onion in sauteing liquid or oil until tender and beginning to become lightly golden. Stir in sugar and saute until glistening. Place in bowl.
- Halve grapefruit and section as if eating fresh. Remove sections and chop. Add to bowl, along with remaining ingredients. Toss lightly. Set aside to let flavors mingle. Serve with fajitas, nachos, grilled meats or seafood.
- Makes 3 cups.
NOTES :
This salsa comes to me by way of Natalie Frankel, who asked me to post it on her behalf. She says this stuff is fantastic and her family raves about it. I’ve loved every recipe Natalie’s recommended, so I look forward to trying this one.
I never saute anything in the oil called for in a recipe; I use wine, broth, or water, so I changed this recipe to reflect that. If you omit the oil in sauteing the onions, the recipe, even with the avocado, meets our (5 grams of fat per serving guideline. Besides, you wouldn’t eat this dish alone; baked tortilla chips or pita crisps would be good with it and would bring the %CFF down.

8 lb ready-to-eat boneless lean ham
3 lrg grapefruit divided use
1 cup dry white wine
6 tbl honey
1 tbl cornstarch
1/2 cup water

- Ready in 2+1/2 hours. Bittersweet grapefruit combines well with the honey and salty ham.
- 1. Preheat the oven to 325F. Remove any visible fat/jelly from the ham.
- Place on a trivet in a roasting pan. Bake for 90 minutes. Remove from the oven. Score into diamonds.
- 2. Squeeze the juice from two of the grapefruit and combine it with the wine and honey. Pour over the ham and return the meat to the oven. Bake for 40 minutes, pasting every 10 minutes.
- 3. While ham is cooking, peel and section the remaining grapefruit, discarding as much pith and skin as possible.
- 4. Remove ham from oven and transfer to a platter for serving. Put the roasting pan on the stove over low heat. Combine the cornstarch and water.
- Add this liquid to the liquid in the pan. Cook, stirring constantly, until the liquid thickens and boils. Pour it over the ham. Garnish with grapefruit sections.
- Feeds 16 to 32.