Wednesday, April 13, 2011
I go through life with a cartoon devil on each shoulder.
"Why eat one square of that Ritter Sport when you can eat the whole goddamn thing?"
"Where do you think you're going with that wine bottle, drinky?"
"Gym, shmym: what's new on Netflix?"
It's a constant struggle with these guys, so balance is important. And after emerging from winter hibernation, I'm trying to makes good diet and exercise even more of a priority. I'm not about to, say, give up flour or sugar completely — and unless I'm medically required to at some point, I never will — but I’m trying to take little steps to improve my overall health and, it follows, outlook. Drinking more water and fewer wheat-based beverages, for example. Or finding new and interesting ways to make a meal out of salad. Here’s two, via the doyenne of unrealistic expectations, Martha Stewart.
Buttermilk Chicken Caesar Salad
1 1/2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/4 cup grated Parmesan cheese
coarse salt and ground pepper
2 boneless, skinless chicken breasts
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 medium heads lettuce, cut into pieces
1/2 small head radicchio, thinly sliced
In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
Place chicken in shallow dish; reserving 1/2 cup for salad, pour buttermilk mixture over until well coated. Refrigerate chicken at least 15 minutes or as much as a day. In a separate bowl, stir together mayonnaise and reserved buttermilk mixture.
Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. Toss in a bowl with lettuce, radicchio, croutons and reserved dressing.
1 ripe avocado, cut into a large dice
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and freshly ground pepper
In a blender combine remaining one-quarter of the avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper.
Combine remaining avacado with some greens, cherry tomatos, poached chicken or what have you, top with dressing and toss gently to combine. Serve immediately.
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.