HEALTHY FOOD

TOFU CURRY

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 tablespoons finely grated peeled ginger
• 4 garlic cloves, finely chopped
• 1/4 cup organic peanut butter
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 1 cup water
• 1 13 1/2-to 14-ounce can organic light coconut milk
• 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
• 1 tablespoon (firmly packed) golden brown sugar
• 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 large red bell pepper, cut into 3/4-inch pieces

Preparation

1. Heat oil in heavy large skillet over medium-high heat.
2. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes.
3. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes.
4. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer.
5. Season sauce with salt.
6. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes.
7. Season to taste with salt.

DO AHEAD: Can be made 3 days ahead.

1. Cool slightly, cover, and chill.
2. Rewarm over medium heat before serving.

SHRIMP AND FINGERLINGS IN TOMATO BROTH

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onions
• 4 garlic cloves, finely chopped
• 1 tablespoon paprika
• 1 14.5-ounce can diced fireroasted tomatoes in juice
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon dried crushed red pepper
• 1 cup dry white wine
• 1 8-ounce bottle clam juice
• 3 cups water
• 8 ounces fingerling potatoes or baby Yukon Gold potatoes, cut crosswise into 1/4-inchthick rounds
• 1 pound peeled deveined uncooked medium American shrimp

Preparation

1. Heat oil in heavy large pot over medium heat.
   
2. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes.
3. Add garlic and paprika; stir 2 minutes.
   
4. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes.
   
5. Stir in rosemary and crushed red pepper.
   
6. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes.
   
7. Stir in clam juice, then 3 cups water.
   

DO AHEAD: Broth can be made 1 day ahead. Cool, then cover and chill.

1. Bring broth to boil.
   
2. Add potatoes; simmer until almost tender, about 5 minutes.
   
3. Add shrimp; simmer until just cooked through, about 5 minutes longer.
   
4. Season with salt and pepper.

LEMON COUSCOUS CHICKEN RECIPE - South Beach Diet

Ingredients:

• 1-1/4 cup water
• 1 Tbsp extra virgin olive oil
• 2 cups broccoli florets
• 1 pkg Near East Roasted Garlic & Olive Oil Couscous mix
• 1-1/2 cups chopped cooked chicken
• Juice of 1 lemon (about 3 Tbsp)
• 1/4 tsp lemon peel

Preparation:

1. In a large skillet, bring the water,olive oil, broccoli, and contents of the spice sack from the couscous mix to a boil.
2. Stir in the couscous, chicken, lemon juice, and lemon peel.
3. Remove from the heat.
4. Cover, and let stand for 5 minutes.
5. Fluff lightly with a fork.
6. Chill well, and serve cold.

Yield: 4 servings

Per Serving: 311 cal, 24 g pro, 39 g carb, 7 g fat, 1 g sat. fat, 45 mg chol, 3 g fiber, 476 mg sodium