|Not one of my favorite things. Not at all.|
1. Night before last I made Greenspan's creamy cauliflower soup sans cream.
I was not looking forward to this. I was not looking forward to this all day long.
But the soup was superb -- rich and flavorful and hearty. My sister and Isabel, who are not on diets, will back me up on that. The boys did not try any; they ate leftover Outback Steakhouse chicken wings. Foolish boys.
It's an easy soup -- one pot, not much peeling and chopping. The recipe as printed here is slightly different from what appears in Greenspan's book -- she calls for 6 cups of broth, and this recipe calls for five. I'd go with six. I used 2 cups of broth because that's all I had, plus 4 cups of water. To compensate for the missing broth, I added 5 garlic cloves instead of two, and I did not stint on the freshly ground white pepper, which is crucial. (I bought white peppercorns for the first time a few months ago and I don't know why I waited all these years.) Greenspan suggests pushing the soup through a sieve, but I say no: More work, a sieve to wash, and the soup is great as is, slightly rough. I didn't add any of the fattening toppings. Doesn't need any. Please make this soup! You will be so happy. And slender.
2. Last night I made Greenspan's chicken breasts in foil packets with curry and peas. Again. Not looking forward to this. Not looking forward to this all day long.
But all the same adjectives apply: Superb. Rich and flavorful. Easy. You just cut up some chicken breasts, mix with curry powder, sliced bell pepper, onions, frozen peas, and the tiniest bit of olive oil (4 teaspoons, total). Season with salt and pepper. Wrap in foil packets and bake for 20 minutes. You will be astounded at how moist and delicious are the contents of those dumpy foil packets. I might in future add a little more curry powder and some cayenne, and I would probably try to come up with a precise amount of salt, as it's hard to season raw chicken to taste. But these are details. My husband, who is not on a diet, said, "You should make this once a week, every week."
Recipe is reprinted here along with a very pretty picture of the dish using orange peppers.
I love non-diet food that actually is.