SPRING BREAK SUNSHINE - Spaghetti & Broccoli

The sun is high in the blue sky at noon and the tide is high on the beach at noon. The ocean is calm and light turquoise. This is perfect spring break weather.

NUTRITION HINT

Eat Real Food: Life is just another one of those great journeys that requires a little planning to maintain the ideal weight that fits your body. When you think ahead you can avoid all the junk food traps. Just resist the urge for the sweet & salty fix. Instead eat a good serving of the real thing. Savor the flavor!

Spaghetti, broccoli, lemon

Spaghetti - ½ lb.
Broccoli florets, fresh - 1 lb
Garlic – 4 cloves – chopped
Olive oil – 3 TBL
Kosher salt
Black pepper, fresh ground - to taste
Red pepper flakes. – a good pinch
Lemon 1 – zest & juice
Parmesan cheese – fresh grated, a few oz.


In a large pot of boiling water cook spaghetti for about 9 minutes or to al-dente
Save one cup of the cooking water before draining.

While pasta is cooking use a large pan heated at medium with olive oil. Add the garlic and stir until it gets golden, about 2 minutes. Add the broccoli florets, pepper & about a tsp of salt. Cook until heated through, a couple more minutes.

Put the pasta together with the broccoli garlic mixture and add the lemon juice with the parmesan and pasta water you saved. Stir together and now cook at medium for about 2 or 3 minutes until heated thoroughly. Serve each portion with a sprinkling of zest.

SUNSHINE RETURNS - Shells and lemon yogurt sauce

the south winds have susided and the clouds are gone as well. Hollywood Beach is left with lots of sun, calm light blue waters and a full tide at midday for swimmers or just bathers.

NUTRITION HINT

Eat Real Food: Life is just another one of those great journeys that requires a little planning to maintain the ideal weight that fits your body. When you think ahead you can avoid all the junk food traps. Just resist the urge for the sweet & salty fix. Instead eat a good serving of the real thing. Savor the flavor!

Medium Shells with Tomato & Lemon Yogurt Sauce


Shell pasta – medium – ½ lb
Olive oil
Fresh garlic – 4 cloves, minced
San Marzano plum tomatoes with juice – 1, 28 oz can
Anchovies, flat fillets – 2 oz can
Capers – 2 TBL, about 50
Pepperoncini – 2 medium, diced
Clam juice – 4 oz
Lemon yogurt
Basil, dry – 1 TBL
Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.
Mash down the tomatoes and break them apart as they cook.
Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.

While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.

The pasta and sauce should be ready at the same time. Serve in a large bowl.
Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top

High Cloud Cover - More Tropical Drinks

Southern breezes have stalled over Hollywood Beach and left a cover of high dry clouds. The humidity is up and the tide is low at midday.
The flags still indicate rip currents but no danger inside the reef where the water is shallow.

HEALTH HINT

Balance: Stand with your feet in line heel to toe and your arms at your sides. Count to ten with your eyes cloaed. If you wobble, your balance is poor. You can inprove this by standing on one leg whenever possible.

3 MORE TROPICAL DRINKS

4. WATERMELONADE


Seedless Watermelon
Sugar – ¼ cup
Lemon juice – 4 tsp
Mint sprigs, fresh

Put red chunks (about ¼ of the melon) in a blender and puree with 1 TBL of sugar
And a tsp of lemon juice. Strain to rid it of any chunks and pour in a pitcher. Repeat steps for the rest of the melon.



5. HEMINGWAY TONIC

This tropical delight was described by the great writer in his novel “Islands in the Stream”

It is a gin & tonic made a special way.

Use at least a 12 oz glass and fill it 2/3 full on ice cubes.

Pour is a couple oz of Gin and top it with quinine water.

Now squeeze in a ¼ of a lime and add the fruit itself.

Now shake in some grenadine, enough to make the drink a pink color when you mix it.

This is a terrific cooler for those hot summer days.



6. CUBA LIBRA


This is a tropical favorite and a variation of the classic rum & Coca Cola.


2 shots of dark 151 rum
Squeeze of fresh lime
Coca Cola


Fill a 12 oz glass 2/3 full with ice
Pour in the 151
Top with Coca Cola
Squeeze in a ¼ lime and add the fruit

SOUTHERN CLOUD COVER - Tropical Drinks

South winds bring heavy cloud cover to the beach but no rain and it is warm. The rip current warning flags are flying but there is little worry when the tide is low at midday. No sunburn worry either.

NUTRITION HINT
Omega-3 Fatty acids: Wild Salmon – Tuna – Sardines – for vegetarians: Walnuts – Flaxseed. Great sources for good HD cholesterol.

Three Tropical drinks:

1. MAI TAI

This is a classic tropical favorite first created in the mid 40's in Tahiti by Vic Bergeren (Trader Vic). Here is an easy recipe.


Light Jamaican Rum - 1 Jigger
Triple Sec - 1/2 oz.
Creme de Almond - 1/2 oz.
Myer's 151 dark rum- 1 oz.
pineapple juice
Sweet and sour mix.

Best to start with a 15 oz. bucket glass. Add the light rum, Creme de Almond and triple sec.
Fill the glass about 1/2 full with small cubes ice. Now almost fill with equal amounts of pineapple and sweet & sour. Add top float of Myers. Serve unstirred.

2. SANGRIA

One 750 ml bottle of dry, red wine

lemon ½ - cut into ¼ “ slices

orange ½ - cut into ¼ “ slices

large apple ½, cut in half lengthwise, remove core then cut into thin slices

fine granulated sugar ¼ cup

2 oz – brandy or cognac

1 qt. – soda water , chilled

Ice cubes

Use a large pitcher. Combine the lemon, orange, apple and ¼-cup sugar. Pour in the wine and brandy and stir with a long-handled spoon until well mixed. Refrigerate for a couple of hours or until completely chilled. Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda.

Stir again, and serve at once in chilled glasses

3. MOJITO cocktail recipe

Ingredients for one glass


Light Rum - 1 1/2 oz
Fine granulated sugar - 2 tsp
Lime Juice – fresh squeezed - 3 tsp
Mint sprigs – fresh – 3
Club Soda

Use a tall glass.
Crush part of the mint (a couple of sprigs) with a muddle to coat the inside.
Add the granulated sugar and lime juice and stir until mixed.
Add small cubed ice and fill glass about ½ full.
Add the Rum, and stir.
Top off with chilled soda.
Add a slice of lime and the last mint sprig.

DRY S.E. WINDS - Rigatoni,Chorizo - Southern Greens

SE winds continue to push a lot of dry clouds over Hollywood Beach. The sun gets blocked but the day is still warm, but only in the mid 70's The tide is low during the midday so no problem with rip currents.

HEALTH HINT

Non-stick cook ware: The chemicals used to create the slippery surface on these products never breakdown and will be hanging around forever, and are already in the blood streams of most Americans. It is best to use steel cook ware that has been properly seasoned with oil and use a medium heat.

Rigatoni – Chorizo – Southern Greens- Tomato sauce

Serves 4 and takes less than 20 minutes

Rigatoni, medium size – ¾ lb
Chorizo sausage – ½ lb
Tomatoes, Diced – 14 oz can
Pepperoncini – 4 – diced small with seeds
Butter – 1 stick
Sour Cream – 3 TBL
Garlic – 3 cloves – diced
Mustard Greens – ½ lb
Kosher salt
Black pepper Fresh ground
Dry Vermouth – 2 oz
Balsamic vinegar – about 1 oz
Parmesan cheese, freshly grated

Cook the rigatoni in a large pot of salted boiling water until al-dente, about 9 minutes
Drain and save some of the pasta water.

Use a 2 qt sauce pan at medium. Heat a TBL of olive oil. Add the garlic & pepperoncini. Stir and watch so garlic doesn’t burn. Sauté until shiny. Add the diced tomatoes and 2 TBL of butter. Mix in two big scoops of sour cream so your sauce becomes pink. Cook for about 4 or 5 minutes,

Squeeze Chorizo from skins and break into bite sized pieces.
Brown in a deep pan with a little olive oil, but chorizo creates a lot of oil itself.

When the chorizo is browned add the tomato sauce. Add the pasta to this and stir.
You can add a little pasta water if you want to thin the sauce.

While this has been going on you should steam about ½ lb of greens in a large covered pan. First heat some olive oil toss in the greens, add over the top 2 oz of vermouth. Cover and steam. Drizzle in some balsamic vinegar and 2 TBL of butter you have broken into bit. Cook for about 5 minutes to break down the greens.

Spoon out the pasta-tomato-chorizo over the greens into deep plates. As a last touch sprinkle on top some parmesan cheese. Add some crusty bread and a dry wine of your choice

SE WINDS WARM UP - Pasta Primavera

The East winds have turned and are now coming from the S East, much warmer. They bring the worries of rip currents but that is not a problem in the midday because the tide is out the the water shallow. plrnty of sun today.

Pasta Primavera


Farfalle (bowtie pasta) – 1 lb
Zucchini, 2 medium – chopped asymmetrically
Carrots, 3 medium – chopped asymmetrically
Onion, - chopped
Bell pepper, green – chopped
Bell pepper red – chopped
Broccoli florets, 1 cup
Cherry tomatoes, 1 doz. - cut in halves
Asiago cheese – grated
Olive oil ¼ cup
Kosher salt
Black pepper
Oregano, dry leaves, I handful – broken
Basil Fresh leaves – 1 handful – torn
Chili Stuff Chili Mix – 2 tsp

Cook pasta in a large pot of salted water for about 8 minutes or until al-dente.
Drain.

Steam the vegetables so the carrots become tender and the greens stay bright.

Use a large deep pan at medium heat. Add olive oil until hot. Mix together in the pan the pasta, oregano, basil, and chili mix

Use a large heated bowl and mix the seasoned pasta and steamed vegetables together.
Now mix in the tomatoes. Sprinkle with some fresh pepper and kosher salt.

Serve immediately with grated Asiago on top.

CLOUDS FROM EAST - Broiled shrimp, gauacamole fajita

The winds from the east continue to pump clouds across Hollywood Beach. The temp has plunged back down to the low 70's. Beach combers will like the midday low tide and we probably won't see the sun again today, except in a passing glimpse. At least it isn't raining.

HEALTH HINT:

Washing Produce, Most chemical treatments soak well below the surface of fresh produce. If you feel the need to wash you may remove some residual dirt but if you want to be chemical free you need to buy organic.

BROILED SHRIMP & GUACAMOLE FAJITA

Shrimp. peeled ½ lb, 30 to 40 count
Avocado, scooped and broken with fork
Onion 1 – minced
Garlic, 2 cloves, diced
Cilantro, fresh – 1 bunch
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper, fresh ground
Olive oil
Lemon juice, 1
Flour tortillas - 8/9”

In a large pan at medium, sauté the garlic, stirring so it doesn’t burn. Add the shrimp and quickly sauté to golden pink. Don't let the shrimp overcook unless you like them tough.

In the meantime heat the tortilla and make the guacamole.

Guacamole recipe: Mix together the avocado with the minced onion and the juice of one lemon. Mix in the chili mix and a pinch each of salt and pepper.

Lay the hot tortilla flat and generously scoop on the top some guacamole.
On top of this place some of the sautéed shrimp and sprinkle with some cilantro leaves.

BLUSTERY BEACH - Honey chicken with corn salad

The Northeast winds continue to plunge the beach temperature into the mid 70's. It feels pretty chilly when you come out of the water. The rip tide flags are flying but not much danger when the tide is low at midday.

GREEN HINT

Does one person's recycling make a difference? Absolutely! The average person makes about 4 1/2 lbs. of garbage each day. If we recycle just 1/3 of that each day( 1 1/2 lbs. ) that quickly turns into a huge number. Besides we have to start somewhere.

GRILLED HONEY CHICKEN with CORN salad
Serves 4

Chicken Breasts, boneless & skinless – cut into ½” strips
Frozen corn kernels (thawed)- 1 package
Scallions , 3 – chopped
Celery, 3 stalks, chopped small – asymmetrical
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 2 tsp

Sauce: Whisk together, Ketchup – about 4 oz.
Honey – 2 TBL
Balsamic Vinegar – 1 TBL

SPRING RAINS - Lamb Burgers & Muenster Cheese

Gusty (about 30 mph) north east winds continue to bring a mix of sun breaks and squalls to the beach. Sometimes the squalls get heavy but the temp stays up in the high 70's. The tide is low at mid-day so the shallow water looks rougher than it really is.

GREEN HINT

Paper or Plastic: It is a tough call, Paper is biodegradable and made from trees, a renewable resource. Plastics bags take less energy to produce and create less solid waste than paper but plastic is made from petroleum, which is neither biodegradable or renewable. The plastic will be around for ever.

Lamb Burgers with Alsatian Muenster (strong)

Lamb, ground – 1 lb.
Alsatian Muenster – about a ¼ lb
Fresh Baguette
Kosher salt
Black pepper – fresh ground


Separate the ground lamb into 4 quarter lb. patties.
Cut the cheese into 4 equal parts. Form the patties around each piece amfl press flat to about ¾” thick.

Use a large iron grill pan heated to medium. Place the burgers on and cook for about 3 minutes per side. After about 1 ½ minutes for each side lift up the burgers with a spatula. Twist them about 90 degrees and set them back on the grill. They get nice cross marks that way. The inside should be rare. & they are done. Lamb can be the rarest of all meats and it is ruined if over-cooked.

Place the burgers into a piece of sliced crusty baguette and serve with your favorite spread or sauce.

WEEKEND SHOWERS -Turke, Tomato Avocado salad

Northeast winds have just about ended our unseasonable showers. It is still warm even though there might be an occasional quick shower moving through Hollywood. The tide is low at mid-day and the ocean is always refreshing. A good salad will keep you agile and give you plenty of energy for beach activities.

HEALTH HINT

Posture: Stand normally and have someone snap a digital photo of you from the side.
Your head should be in line with your shoulders. They should be inline with your ears.Your lower back should curve inward towards the front, but not so much as it looks like you are sticking your butt out. Good posture will immediately make you feel better.

TURKEY, TOMATO, AVOCADO SALAD
Serves 4

Romaine, 1 head – torn into bite sized pieces
Turkey breast, ½ lb – thinly sliced & chopped
Italian plum tomatoes, 3 – cut into wedges
Avocado, 1 – cut into bite-sized pieces
Red onion ½ , and sliced thin
Olive oil
Balsamic vinegar
Kosher salt
Black pepper, freshly ground

Mix the even amounts of the romaine, turkey, tomatoes, avocado, and onion together and divide into 4 bowls

Drizzle on a dressing of olive oil, balsamic vinegar whisked together with pinches of salt and pepper to taste.

Generously sprinkle the top of each salad with freshly grated parmesan cheese.

RAINBOWS & SHOWERS - Sausage & Greens

If you live around rainbows you will eventually see rainy days. The beach is a litttle gloomy today and you probably won't see the sun but it is warm and the tide is up at mid-day.with very little breeze.

HEALTH HINT

red wine Plus and minus : Red wine have been linked to many health behefits such as lower heart attack risk by improving cholesterol levels and slow the aging process, but there are new studies that show that even minor amounts of wine or liquor can increase the risk of certain cancers in women such as breast, rectum, liver, & throat. Best way to enjoy the benefits without the risk is to drink grape juice or eat red grapes.

Linguini - Spicy Italian sausage – Turnip Greens


Linguini – ½ lb
Turnip greens – ½ lb chopped
Spicy Italian sausage – 3
Garlic – 3 cloves – chopped
Chicken broth – 1 pint
Olive oil
Butter
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Parmesan cheese – fresh grated


Into a large pan at medium heat, add the olive oil and squeeze sausage from their skins.
As the sausage browns break it up with a fork. Reduce heat and add the garlic, Stir often so it doesn’t burn.

Put the linguini in a large pot of boiling water for about 9 minute to reach al-dente.

Add the chicken broth to the sausage and turnip greens with 2 TBL of butter. Season with kosher salt and black pepper to taste and add 1 tsp of chili mix. Cook, covered for about 4 minutes

Drain pasta and portion it into bowl. Spoon over the top, the sausage, turnip greens and broth mixture. Sprinkle with parmesan cheese just before serving.

As an alternative you can substitute potatoes for the pasta.
Just chop 4 medium red potatoes into ¾” asymmetrical pieces.
Cook these together with the sausage.

ST PATTY'S DAY - Irish Lam & Cabbage Stew

The southern breezes have slowed to almost nothing, The ocean tide is high at midday for swimmers. The current is a very light 1 or 2 knots from the south. The jelly fish flags are flying but the only ones seen are the little blue ones with air-filled sails and they don't bother you. The day should get to the mid 80's All the restaurants along the Hollywood Broadwalk are doing a fine business on this sunny St Patrick's day.

PHYSICAL HINT

Your Lungs: Hold a kit candle at arm's length. Open your mouth and try to blow it out without pursing your lips. If you can not, you may have a respiratory problem that needs to be checked by a doctor.

Irish Lamb & Cabbage Stew

Delicious and simple one-pot supper for 4

Leg of Lamb, boneless 1 ¼ lb. cut into ¾” chuncks
Beef broth – 3 cups
Green cabbage, rough cut – 2 cups
Carrot, 2 medium – chopped
Onion, 1 large – chopped
Rutabaga, skinned and chopped – about 1 cup
Barley – 1/3 cup
Garlic, 3 cloves – chopped
Dry Vermouth – 4 oz
Chili Stuff Chili Mix – 2 tsp
Black pepper, fresh ground – ½ tsp
Bay leak – 1 – broken
Olive oil – 3 TBL


Use a large deep pan at medium add the lamb pieces and brown all sides in olive oil for about 4 minutes.

Switch to a pot and add the broth and the other ingredients, including lamb, and a ½ cup of water. Bring to a boil. Then reduce heat to low.
Simmer for 25 minutes. After about 15 minutes add the Vermouth.

Serve with a crusty bread and green salad and a good dark Irish Ale.

WARM WEEKEND - Couscous - Sun-dried tomatoes

The winds are down and th temp is going up. Today we will make the mid 80's, while the water temp will stay refreshing and won't be warm enough to feed any storm systems. The thunderous rain clouds won't come this way anyway for another couple of months, at least. This sunny weather is just the kind that South Florida is noted for. The tide is up at midday and the sea is flatfor swimmers.
The humidity is very low, but there is just enough to make your skin feel good.

FOOD REVIEW

Campbell's Select New England Clam Chowder: Pretty good if you like potato soup, but if you like clams in it as well, you had best add your own can of chopped clams.

COUCOUS, SUN-DRIED TOMATOES, GORGONZOLA CHEESE, MINT

Couscous – 10 oz, package
Sun-dries tomatoes – about ½ cup in their oil – chopped
Frozen peas, thawed – about a cup
Gorgonzola, asiago or blue cheese, crumbled, about 2 oz.
Fresh mint, leaves only, chopped
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – ½ tsp

Couscous is great because it cooks in no time. About 1 ½ cups of water at a boil.
Remove from heat and add couscous. Cover and it will be done in about 5 minutes.

Put couscous in a wide bowl, add tomatoes and peas. Combine with the crumbled cheese and mint. Season with salt, pepper & chili mix. Serve warm or chilled.

Balmy Days agian - Spring Asapagus & Cannellini beans

The east winds have brought back our balmy weather without any humidity (about 40 on the scale). We will stay in the 80's today and the tide is up at midday. The hollywood beaches are almost summertime empty and the eateries near Indiana St have no waiting.

HEALTH HINT


Most people who maintain a normal wieght browse the smorgessboard to get an overall picture before going back in to load their plates.
Here is a quick, tasty and simple salad.

Spring Asparagus & Cannellini Beans

Young asparagus – ½ lb, cut into 2” pieces
Onion – cut into ¼” rounds, then cut in half
Garlic – 4 cloves, minced
Mushrooms, sliced – 1 cup
Cannellini beans – 1 can, 20 oz can, drained
Italian parsley – ½ cup, chopped
Lime juice – ½ lime
Clam juice – 4 oz
Butter – 2 TBL
Olive oil – 3 TBL
Basil, dry - 1 tsp
Chili Stuff Chili Mix – 1 tsp
Mushroom soup – ½ can
Black pepper, fresh ground

Steam the asparagus for a couple of minutes until tender but still bright green
Remove from heat and plunge into cold water, then squeeze on the lime juice.

At the same time sauté the sliced onions and garlic in olive oil in a deep large pan until they become shiny. Add the mushrooms, butter, and the clam juice.
As soon as the mushrooms change color and look like they are cooking add the mushroom soup.

Pour in the cannelloni beans and season with Chili Mix and basil.

Add the steamed asparagus and stir around.
As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper

Serve with a crusty fresh bread and a cool wine.

LT SE BREEZES - SPINACH & DUCK SALAD

The light breezes are from the SE, again and the humidity is lower than Hawaii. Our temps at the beach should get into the 80's today and even though the water will feel cool, the tide is about medium high for swimmers at lunch time.

HEALTH HINT

People with low amounts iof anti-oxidants in their systems seem to be more prone to eye deterioration and dulled vision.

Spinach – Duck – Walnuts ( for two)

Duck –seasoned - roasted and cold –
Fresh young spinach leaves – about ½ lb
Green apple and raison dressing – remove from roasted duck
Fresh pear, 1 – chopped irregular 1/3” pieces
Walnuts - 1/2cup broken or chopped
Gorgonzola cheese – 1 oz - crumbles

Dressing:

Honey - 2 TBL

Olive oil – 2 TBL
Orange marmalade – 1 TBL
Lemon or lime juice – 2 TBL
White pepper – 1 tsp


Place the spinach in the bowl after trimming stems, then
slice off about 1/3 to ½ a duck and chop into ½ inch pieces - toss them in with the spinach. Scoop out ½ cup of the apple/raison dressing you have cooked in the duck. Put on spinach.

Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach
Walnuts dampened with olive oil – sprinkle on 1 tsp of chili mix and get it in contact with all the nuts. Add the nuts to the salad.

Put the gorgonzola over the salad and divide it into equal portions. Then drizzle on the dressing

FINE LIGHT BREEZES - Couscous, tomatoes, mint

Red flags are flying again, but the tide is out and the water shallow at mid-day. The sky is clear blue and the very light breezes are out of the southeat from Bimini. It should reach into the low 80's today but with humidity only at around 50%, so it won't feel hot. Good time for a great quick salad.

COUCOUS, SUN-DRIED TOMATOES, GORGONZOLA CHEESE, MINT

Couscous – 10 oz, package
Sun-dries tomatoes – about ½ cup in their oil – chopped
Frozen peas, thawed – about a cup
Gorgonzola, asiago or blue cheese, crumbled, about 2 oz.
Fresh mint, leaves only, chopped
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – ½ tsp

Couscous is great because it cooks in no time. About 1 ½ cups of water at a boil.
Remove from heat and add couscous. Cover and it will be done in about 5 minutes.

Put couscous in a wide bowl, add tomatoes and peas. Combine with the crumbled cheese and mint. Season with salt, pepper & chili mix. Serve warm or chilled.

SPRING AHEAD - Fresh Tomatoes & White Bean salad

The firat day of Standard Time and the eastern breezes have broght in a lot of clouds and the Red flags are flying from the Life Guard stations at the beach indicating worries about rip currents, but that should not bother anyone inside the Hollywood reef because the tide will be low at midday. It will seem warmer even though the temp won't get out of the 70's, because the humidity has gone up about 10 points since yesterday. The weekend crowds should be safe from sunburn because of all the clouds.

FRESH TOMATO AND WHITE BEAN SALAD

Tomatoes, fresh – 3 lb
Great Northern beans – 1 can, 15 oz, drained and diced
Garlic – 2 cloves – minced
Basil, fresh handful – chopped
Kosher salt – 1 or 2 tsp
Black pepper, fresh ground – 1 tsp
Chili Stuff Chili Mix – 1 tsp
Olive oil
Mozzarella cheese ½ lb cut into ½” cubes
Parmesan cheese – freshly grated

Use a big deep pan, about 1 gallon. Pour in some olive oil. Combine the diced tomatoes, garlic, salt, pepper & Chili Mix. Cook for about 15 minutes at low heat, covered and stir occasionally
Stir in the beans and cook for another 5 minutes

Now mix in the mozzarella and cook for a couple of minutes until it starts to melt.

Serve in bowls with a topping of the chopped basil and grated parmesan
Can be served warm or chilled.

WARM AND DRY - Salad Arugula & Cannellini Beans

The light easterly breezes continue to make the beach extremely comfortable. The humidity is lower than Hawaii and our temps will get close to 80 today. The tide is out at midday so it is perfect conditions for beach strollers or joggers. The water is flat and inviting.and there is lots of sun for everyone.

HEALTH HINT

Studies show that both men & women, between the ages of 50 & 70, who regulary jog miles are twice as likely to be living healthy 20 years later than tose who are sedentary. It is really a case of run for your life.

ARUGULA, CANNELLINI BEANS, PROSCIUTO - Salad


Cannellini beans, 1 can 15 oz – rinsed and drained
Tomatoes, Roma - 1 can 32 oz
Prosciuto, ½ lb. – slice thin and chopped
Arugula – fresh young 2 big handfuls
Garlic – 3 cloves – chopped small
Olive oil
Thyme
Sage
Kosher salt
Black pepper, fresh ground

Heat olive oil in a deep pan at low
Sauté garlic at low temp – just heat, don’t cook
Add the tomatoes and herbs and mix around
Add the cannelloni beans and kosher salt and black pepper to taste.

At the same time put the arugula into a good sized mixing bowl

Add the prosciuto into the beans and tomatoes. Mix together.
Then pour over the arugula.
The heat from the tomato mix will wilt the arugula.

Serve immediately

CLOUDY SKIES, FLAT WATER- Spinach & Pecans

The light breezes are still coming from the east but today they have brought in some clouds. The temps are in the high 70's with not much danger of sunburn. The ocean is flat and the midday tide is about medium high so it makes for easy swimming. The beach is still not crowded like on the weekend.

HEALTH HINT

downsize your drinks - If you drink soda water, switch to selzer. Avoid sugar flavored drinks at all costs and if you drinkfruit juice or smoothies just cut the portion in half. The results will help to get a beach fit body.

SPINACH & PECANS Salad- (SERVES 2)

Young Spinach leaves – a couple of big handfuls
Romaine – 1 big handful
Gorgonzola crumble – 2 TBL
Pecans, broken - 2 TBL
Fresh Bosc pear – 1
Chili Stuff Chili Mix – ½ tsp

Tear spinach and romaine into 1 inch pieces
Pear – include skin and cut into ½ ” irregular pieces
Toss together
Sprinkle chili stuff on pecans
Add pecans and gorgonzola crumble and toss again
Separate into two bowls and drizzle on the dressing

Dressing (sweet and spicy)

Honey – 2 TBL
Olive oil 2 TBL
Fresh lemon or lime juice – 2 TBL
Ground white pepper – 1 tsp

WARMER EASTERN BREEZES - Broccoli Salad

Dry Eastern breezes are bringing more warmth back to the beaches of Hollywood. The broken clouds give plenty of sun for everyone. The tide is up at mid-day and the ocean invites all to enjoy.

HEALTH HINT

French fries:

The next time you get an urge for French fries skip the greasy, salty kind found in most eateries. Try the baked frozen spuds at home. They taste the same and an equal amount have about half the calories of the restaurant variety.

BROCCOLI SALAD – Sweet onions & bacon


Broccoli florets – about a pound
Bacon – thick cut -4 slices
Sweet onion (Maui or Vidalia) medium- slice in thin rounds
Blue cheese – crumbled – ½ cup



Dressing: Garlic – 1 clove, minced
Dijon mustard – 2 tsp
Olive oil – 2 tsp.
Chili Stuff Chili Mix – 1 tsp.
Buttermilk – ½ cup

Steam broccoli until tender but still shiny, about 5 minutes. Plunge into ice water to stop the cooking and retain the bright color.

Cook bacon strips at medium heat until the pat dry as crispy. Cut crosswise into about ¼” pieces

Toss florets, onion slices and bacon pieces together in a large bowl. Now toss in the blue cheese and mix.

Serve on chilled plates and spoon over a couple TBL of dressing.

EASTERN CLOUD COVER - Greek Salad w/ Chicken

The light breezes have moved over to come in from the east and have brought a high cloud cover along, but it is a little warmer today even though it won't get out of the 70's, but the good side is that nobody will get a sun burn. Any waves are just visual reminders that we are on the shore of the ocean, but they are not dangerous.

FOOD SAFETY HINT:
Don't be fooled.
Organic stickers or labels never insure that food is any cleaner or free of dangerous organisms such as salmonella. The end user always has to be aware, regardless of the way the food grows.


Hollywood Beach Greek Salad with Chicken

Romaine – chopped to bite sized pieces – 2 handfuls
Green Bell Pepper, small – chopped
Cucumber, ½ peeled and chopped
Sweet Onion, ½ - chopped
Cherry Tomatoes – sliced in half – 1 cup
Kalamata olives- seeded and chopped – ½ cup
Feta Cheese – 4 oz. diced
Garbanzo beans – 7 oz.
Chicken, freshly roasted, 8 oz, shredded and chopped
Parsley, flat leaf a handful – chopped
Oregano fresh leaves – chopped 2 TBL

Garlic – 2 cloves – minced
Lemon juice 1 squeezed
Olive oil – 2 TBL
Kosher salt
Black pepper freshly ground

Combine all the ingredients in a large bowl with the chicken pieces.

Whisk together the olive oil, lemon juice & garlic. Drizzle over salad and toss easily to cover everything. Salt and pepper to taste. Serve with fresh crusty bread.

BRIGHT SUNSHINE - Salad of Chicken,Walnuts & Artichokes

The breezes have dropped way down and are now out of the Northeast. The day is cool but bright and sunny. The ocean is flat and the tide is up high at lunch time. It makes for real easy swimming and the water will feel warmer because the air is only in the low 70's.

HEALTH HINT:

Bits & Bites add up to huge amounts. Figure out when you nibble and try to outsmart yourself.

CHICKEN SALAD with WALNUTS & ARTICHOKES


Chicken Breasts, 2 – skinless, sautéd and chopped
Onion, sweet Vidalia – medium – sliced thin
Celery, 3 stalks, - chopped
Artichoke hearts, 7 oz bottle – quartered
Walnuts, a good handful – chopped
Tomato, 1 – diced
Garbanzo beans – half a 14 oz can
Spinach greens, young – 2 handfuls chopped
Romaine, young chopped – 1 cup
Parsley, flat leaf – one handful – chopped
Lemon juice – 1 lemon
Olive oil
Kosher salt
Black pepper, fresh ground
Asiago cheese, fresh grated


Sauté chicken breasts in a little olive oil at medium heat. Let cool then chop and set aside.

Use a large wooden salad bowl and toss all the ingredients. Start with the greens then the onion, walnuts, tomato, and artichoke hearts and beans.

Add the chicken a toss easily with the lemon juice and a little olive oil.
Add the grated cheese and continue to toss as you add the salt & pepper to taste.

COOL SUNSHINE - Beef, Bell Peppers - Wild rice

After last night's blast of air from the Northwest the beach won't get much above the low 70's today. At least the clouds are all gone and we are bathed in a cool sun. The sky is solid blue and the water is calm and turqoise. The ocean is flat and if you find a place out of the breezes the sand will feel pretty good.

HEALTH HINT

Most eateries serve huge portions. So just cut your meal in half and give one portion to the waiter to box up for you. Now enjoy your meal and feel good about yourself, and save all the extra for later. Also avoid weekend graze-athons.

BEEF & SWEET PEPPERS

Beef steak, trimmed – 2 lbs
Red Bell peppers 2
Green Bell peppers – 2
Parsley, dry – 3 TBL
Olive oil – 3 TBL
Garlic – 2 cloves, minced
Kosher salt
Black pepper – fresh ground.
Widl rice

Char the peppers and skin. Then remove core with seeds & slice julienne thin.

Use a large skillet at medium. Slice the beef into thin strips, cross grain.
Add the beef and sauté rapidly at high heat for a couple of minutes.

Now add thebell peppers, parsley and garlic with salt & pepper to taste. Cook for about 10 minutes and stir occasionally so garlic does not burn.

Serve right away on a bed of wild rice ( this has cooked for about one hour)

WEEKEND BEACH SUN - Chopped Salad w/TUNA

It is the weekend and now the almost zero breezes are coming up from the Southwest and the Keys. The sky is partly cloudy but it will still feel warm thanks to the rise in humidity. The ocean is perfect for swimming with the tide in at midday but if it starts to get cloudy watch out for lightning storms. They can cause a lot of hurt even when they are a few miles away.

HEALTH HINT:

Stay away from no-cal sweeteners. People who use them are prone to get thicker where they don't want. It seems that artificial sweeteners trigger your cravings for high-calorie foods.

CHOPPED SALAD WITH TUNA

Romaine – chop small, 3 cups
Baby spinach leaves - chop small, 3 cups
Celery stalks 2 or 3 - chop small
Cucumber, peeled and chopped
Asparagus, 7 spears – blanch and chop
Onion, medium, sweet – diced
Tuna, Albacore solid, in water – 4 oz.

Dressing of lemon, ginger, olive oil and vinegar
Kosher salt and fresh ground black pepper to taste

Blanch the asparagus spears and plunge into ice water to stop cooking. Then chop into about ¾” pieces. Chop all the other vegetable ingredients and toss together in a large bowl,.

Drain tuna and break apart, then blend into salad. Add the lemon ginger dressing and
Stir into salad easily.

Serve with crusty bread and a chilled dry white wine.