South Beach eating for life

Ok just a short intro before we get into this yummy dish.  Kim and I have lost combined 95lbs and we  are learning to cook and eat differently.  This is really the driving force for the blog besides my daughter telling me to do it and was kind enough to setup the blog for me.  We have just finished 12 weeks of diet and 8 days of detox.  So whats next? You got it, eating right and smaller portions.  So we decided to break back in slowly with South beach eating plan.  I will be using most of their recipes with a little Allen and Kim Flair.  Oh by the way, remember the ricotta that I made last week, well we will be using  a lot of ricotta in the South Beach deserts recipes, so it did not got to waste.  The first dish is for lunch tomorrow it is a bean chili.    

That Sassy side kick was kind enough to prep all the veggies that are going in to the chili, lets see onions, bell peppers, celery, mushrooms. all ready for the pot

speaking of pots this dutch oven is great for making sauces and soups 

little extra virgin olive oil heating up 

sautéing the veggies remember don't let them burn, fast is not always better 

veggies are ready for the next step adding the pinto beans and diced tomatoes.  Just a side note South Beach called for canned beans and tomatoes, I cooked my own beans less sodium that way and I used organic canned dice tomatoes 

 added the spice first, oh yes! the chile is from Korea some of the best I have ever used 

ok now it is ready for the beans and diced tomatoes 

in goes the beans 

now the tomatoes this smells great! 

This taste great and I can  hardly wait for lunch tomorrow.  I will be eating chili and a small green salad, this is really plenty of food.   I cooked the beans in spice and then added spice to the chili.  It has a little bite just like I like it, might be a little spicy for some folks but that is ok because it tickles my buds just fine.  Well maybe one of my trusty old work companions can have a little taste and commit on what he thinks?

Mozzarella Pizza anyone

Ok, as promised the pizza party from Ketchikan Alaska.  This was the main reason for making the mozzarella in the first place.  Why Ketchikan Alaska? because  three years ago my son Jorden and his family were stationed there and if you ever get the chance to visit GO it is beautiful, but the food prices are outrageous, so pizza is to expensive to buy. So what to do? but make your own. We did not have pizza pans but flatbread style pizza is great.  This Pizza is called a Margarita Pizza  and no there is no alcohol on the pizza only the beer being consumed buy the maker. Margarita Pizza got its name from Queen Margarita I will let you look the story up yourself. 

Jorden trying his hand at tossing the dough

    

ok I could of least caught a shot of the dough in the air but as you can see my sassy side kick is washing dishes not taking pictures, yes that leaves me and I am not a very good photographer 

Pizza laid out on a cookie sheet this works 

Yes!!! ready for the taste test 

second one in the oven 

quick give me a plate 

wow beer a pizza what a reward for the cook

Sassy would of gave the thumbs up but her hands were full of pizza,  remember pizza has not been on our diet what a treat !  

second pizza out of the oven 

Great Job son, you can cook for me anytime.  Mozzarella was good, little moist for shredding but melted good. Definitely fresh Mozzarella when making pizza will add to the flavor of your creation. 

what to do with all that Ricotta! Lasagna anyone?

     Ok have to be honest I was so excited with my cheese I had to do something.  So I made the worst thing for my diet you got it Lasagna, ok the title gave it away.  One important lesson, wait for the sassy sidekick next time, I did not take enough pics(she would not of made that mistake).  As I am typing this my house is full of the aroma of cheese and spaghetti sauce.  I decided to go all out for the first time making lasagna and make the sauce as well.  quick is nice but fresh usually wins.  

This is my All Clad pan first time used  

fixings are all out and ready to get started I bought almost all organic products even the canned tomatoes are organic

I know, who would of ever thought you could create great food from a fithwheel kitchen 

ok this shot is only to show off my copper core All Clad pots 

Dutch oven is working great for making the sauce

this is the sauce after onions, sweet Italian sausage, beef, tomatoes sherry wine and spices OhBoy you should of smelled the aromas in the house while it cooked 

now for the  Ricotta(home made), Parmesan, and Mozzarella(home made) egg and pepper mix it up  

ok this is a must a pasta cooker just showing off again

I got so busy I forgot to take pics of the layering but i am sure you can use your imagination but this is what it looked like after 40 min in the oven at 350

Close up of the finished product  

yes you are right I did not make it look pretty on the plate I was to hungry but it did stand tall just like I like it 

first piece out was easy 

first thumbs up from the Sassy sidekick and trust me she can be brutally honest 

  
Ok I only had one piece because it is not on my diet and I could of ate a lot more but instead I gave it all away hope all those who enjoyed or hated will comment.  Maybe shells next I still have about 20oz of ricotta left.  any ideas?

Why throw away the Whey?

Earlier I made mozzarella and had leftover whey.  So I thought I would try my hand and making Ricotta Cheese.  Probably one of the simplest cheeses to make.  A lot hotter temperatures than your mozzarella, 195 degrees, so it takes about 2 hours to make.  And if you don't stir, you burn.  I purchased some Ricotta from the store to do a side by side comparison with the sassy-side-kick wife!  Trust me, she can be brutally honest.  

Left over whey from the mozzarella cannot sit more than 2 hours.  

 Starting temp: 125 degrees.

 Hit my target-195 degrees!  Stirring often.

 Add a gallon of Organic Whole Milk.

Bring the temp back up to 195 degrees and stir often.  Remove from heat and stir in 8 TBS of fresh lemon.

I strain mine through cheese cloth.  I wanted it a little dry.  Sat for 5 minutes.

 And there you go, fresh Ricotta Cheese!

 Now for the true test... Store or Fresh?

 Look at the face after store bought...

 Okay... she is really not a ricotta fan.  But liked homemade over store.

Lasagna anyone?  Or may be Ziti? 

Mozzarella

This was my second time making mozzarella.  My son is coming from Alaska and while in Alaska he learned to make his own homemade pizza (because they couldn't afford to buy it there).  So I thought, "what better pizza, but with homemade mozzarella".   I will take pictures of the pizza and the family enjoying and let you know how it tastes later!  Keep in mind for all you that are afraid to try anything out there, mozzarella only takes an hour to make.  You have to follow the process to the letter, but it is simple to make. 

Here are some pictures of today's mozzarella making!

2 Gallons of Organic Whole Milk and Stainless Steel Pot.  Citric Acid and Calcium Chloride added.  

 Bring the temp up to 88 degrees.  Stirring often.

 A good thermometer with remote probe is a MUST for cheese making.  Stir every 2 minutes to keep from burning.

 88 degrees add Rennet solution.  With an up and down stirring motion.

 This is what it starts to look like while waiting for new temperature of 105 degrees.  Don't forget to stir.

 Correct Temp!  Take mixture off the fire and let stand covered for 20 minutes.  No Peaking!

 This is what it looks like after 20 minutes.

I pour mine into a strainer capturing the whey into another pot.  (save the whey for ricotta cheese)

 Another action shot!

 Take the Mozzarella from the strainer to a bowl and microwave for 1 minute.

 Add cheese salt and knead like bread until well mixed.  Microwave for 1 minute.

 Kneading like bread until it resembles taffy.

Final product... Bowl full of Mozzarella in 1 hour.  Ready for the Pizza!

Check back later for pizza results and pictures!