The Dukan Diet : The revolutionary French solution for permanent weight loss

Saturday, October 13, 2018

Recipe : Beef Bulgogi

Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with lettuce, rice, kimchi, thinly sliced scallions and jalapeno or serrano chiles, and ssamjang (Korean seasoned soybean paste), and let your guests assemble their own wraps.

TOTAL TIME 45 mins
PREP 20 mins


  • 1 1/2 pounds rib-eye steak, trimmed of excess fat
  • 1/4 cup soy sauce
  • 1 tablespoon hot chili sesame oil
  • 2 tablespoons dark-brown sugar
  • 6 garlic cloves, minced
  • 2 medium red onions, halved and cut lengthwise into 1-inch wedges
  • 1 tablespoon finely grated fresh peeled ginger
  • 4 teaspoons vegetable oil
  • 1 green bell pepper, seeds and ribs removed, sliced into 1/2-inch strips
  • 1 small head Boston lettuce, separated into leaves

1. Freeze beef 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch-thick strips. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, and ginger. Place onions and peppers in a small bowl; toss with half the soy marinade. Toss steak in remaining marinade; let stand 15 minutes.

2. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe skillet clean with a paper towel.

3. Heat remaining 2 teaspoons vegetable oil over high heat. Cook half the meat, turning often, until browned, about 2 minutes. Transfer to a plate. Cook remaining meat. Return first batch and any accumulated juices to pan; add onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up beef mixture in lettuce leaves.

If you can't find hot chili sesame oil, add a dash of gochugaru (Korean hot red-pepper powder) or crushed red-pepper flakes to 1 tablespoon toasted sesame oil.

Tuesday, September 25, 2018

Cauliflower with Gruyere sauce

Plain steamed or microwaved cauliflower turns into something extraordinary when you cover it with this rich-tasting twist on a classic cheese sauce.

SERVINGS: 4   |  TOTAL TIME: 23 min

  • 8 cup(s) cauliflower
  • bite-size florets
  • 4 teaspoon flour, all-purpose
  • 1 cup(s) 1% milk, divided
  • 1/2 cup(s) cheese, Gruyere, shredded
  • 1 tablespoon chives, fresh or chopped fresh parsley
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • pepper, black ground to taste


1. Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 2 to 4 minutes.)

2. Meanwhile, whisk flour with 2 tablespoons milk until smooth. Heat the remaining milk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.

3. Remove from heat; stir in Gruyere, chives (or parsley), garlic, salt and pepper. Spoon over the cauliflower and serve.

Nutrition Details
per serving
  • Calories 136, Fat 6g, Cholesterol 18mg, Sodium 247mg, Saturated Fat 3g, Protein 10g, Fiber 5g, Carbohydrates 13g

Thursday, July 5, 2018

Recipe : Bacon-Wrapped Brussels Sprouts

TOTAL TIME : 1 hour 20 mins
PREP; 25 mins
YIELD;: Serves 10 to 12

  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • Kosher salt and freshly ground pepper
  • 2 teaspoons chopped fresh thyme leaves
  • 14 slices bacon, halved crosswise and lengthwise (about 1 pound)
  • 1/4 cup grainy Dijon mustard
  • Grey Poupon Dijon Mustard 16 Oz
  • 2 tablespoons maple syrup
  • 1 teaspoon apple-cider vinegar

1.  Preheat oven to 400 degrees. Season Brussels sprouts with salt and pepper; sprinkle with thyme. Wrap each sprout with a piece of bacon; place seam-side down on a wire rack set over a rimmed baking sheet.

2. Bake, flipping halfway through, until bacon is crisp and sprouts are browning in places, about 45 minutes.

3. Meanwhile, in a small bowl, stir together mustard, maple syrup, vinegar, and 1/4 teaspoon salt.

4. Let sprouts cool 10 minutes before serving with dipping sauce.

Monday, May 14, 2018

Recipe : Roasted Asparagus

Asparagus starts appearing in grocery stores in the early spring. Roasted, it is crisp, sweet, and wonderful.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes


• 1 lb. asparagus
• 2 Tbsp. olive oil
• 1/2 tsp. salt


Clean asparagus, and take each stalk in your hands. Bend the stalk, and the asparagus will naturally snap at the point where it becomes tough. Place the tips on a heavy baking pan and toss with the olive oil. Roast at 425 degrees F for 5-10 minutes, until asparagus is tender and begins to brown. It can also be roasted at 400 degrees F for 8-12 minutes, or 375 degrees F. for 12-16 minutes. Serves 4