For those who are or were attempting to follow this blog, I apologize for my long hiatus. Things have been pretty crazy around here, and a lot of my writing energy has been spent dealing with the crazy things, or working on a novel in November for NaNoWriMo. (No, I did not write 50,000 words. But at least I have a start!) Also, cooking has been a bit on the back burner, so to speak. We have been on a very tight budget, and a lot of things that I have been cooking, I admit, really haven't been low carb at all. But it was food, and it did nourish our bodies, however non-optimal the nourishment may have been.
But I have several recipes that you might enjoy tucked away now, and I'm looking forward to trying even more. The size of my recipes-to-try folder (a virtual one in MS Word...any physical pieces of paper may as well be kissed goodbye in my house) is enormous. 7.97 MB and counting...
Anyway, last night I made Alton Brown's chicken wings. They were absolutely delicious. I am not a big wing person (mostly because 90% of them are covered in sauces that are painful for me to eat) but these were pretty amazing. They were amazing enough to consider making again even though my sauce needs a lot of work.
You will need:
12 chicken wings (or 1 5-lb bag frozen seperated wings). Remember, those are whole chicken wings, so you'll need 24 pieces from the frozen bag if that's the way you're going.
If your chicken wings are fresh and still one piece, hack them apart with a knife or kitchen shears. Save the wingtips for soup or stock. If they are frozen, defrost in your microwave or in the fridge. Normally, I dislike defrosting in the microwave (especially in a low-quality microwave like mine) because half the time your product gets steamed in places. However, you are going to steam your chicken first anyway. According to food guru Alton, this gets rid of a lot of the fat that otherwise goes up in smoke in your oven when you roast at high temperatures. Steaming allows later crispy skin without filling the room with a noxious black cloud.
Once your chicken has been prepared, you will steam it. Alton uses a nifty setup with a 6-quart saucepan and an ingenious threaded-rod-and-collapsible-steamer-basket assembly to steam your chicken all at once. Myself, I do not own a suitable saucepan, nor do I have the time or money at the moment to make a cool tiered steamer basket. I used the steamer insert on my ricemaker, which now functions almost exclusively as a steamer. It fits about 6 chicken wing pieces without stacking or touching, so I did mine in four shifts, defrosting one batch as the prior batch was steaming. The wings need to be steamed for 10 minutes.
Once your chicken has steamed, remove it carefully with tongs. Pat it dry, and place it onto a rack above a paper-towel covered baking sheet. I skipped the rack, and it still worked out ok. Cool your wings for at least an hour in your fridge.
After cooling, replace the paper towel with parchment paper. Argh, I know, parchment paper, but once you have it, you'll be able to make all those other annoying recipes with parchment paper. :) The directions are unclear whether or not you are supposed to leave the chicken on the rack to cook or cook it directly on the parchment paper. I recommend greasing your parchment paper if you do the latter, as I did.
Preheat your oven to 425 F. Once it's hot, insert your half-cooked chicken wings. Cook for 20 minutes; turn, and cook for another 20.
While your wings are cooking, you will want to make some sauce for them. My sauce of last night was tasty, but had absolutely no sticking power. Feel free to use Alton's sauce (see recipe link), or make your own. The best part is that you can customize the flavor, in my opinion!
When the wings are done, take them off the baking sheet with your tongs and into a large bowl. While they are still hot, toss them with your sauce. Eat them while they're still warm. Mmm, crispy.
Friday, December 19, 2008
Wednesday, September 24, 2008
Grilled Chicken with Edamame Skordalia
This is a fantastic, fresh-tasting recipe I found in Bon Appetit. It isn't marked 'low carb' (surprisingly few recipes are, despite the fact that they are, nutritionally, great for this lifestyle), but the nutritional analysis on the site says it's 15.15 g of carbohydrates a serving and 6.21 of that is fiber. If you use net carbs, that comes to 8.94 g of carbs in a delicious, fresh-tasting, and relatively easy to prepare meal. I was so thrilled that I discovered that the gas grills in our soon-to-be-x-apartment-complex do indeed work.
I was out of olive oil when I made this recipe, so I subbed peanut oil. I'm sure it would be as tasty or tastier with the original ingredient. I also used boneless chicken thighs instead of breasts, because I'm on a budget and I think they taste better! This cuts down a little on grill time.
Grilled Chicken with Edamame Skordalia
Bon Appetit August 2008
Serves 4
I was out of olive oil when I made this recipe, so I subbed peanut oil. I'm sure it would be as tasty or tastier with the original ingredient. I also used boneless chicken thighs instead of breasts, because I'm on a budget and I think they taste better! This cuts down a little on grill time.
Grilled Chicken with Edamame Skordalia
Bon Appetit August 2008
Serves 4
1 16-ounce bag frozen shelled edamame (soybeans)
1/2 cup coarsely chopped fresh basil
1/3 cup extra-virgin olive oil plus additional for brushing
3 garlic cloves, peeled
6 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh lemon juice
4 large skinless boneless chicken breast halves
Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.
Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.
Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.
Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.
Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.
Nutritional analysis per serving: Calories (kcal) 651.33; %Calories from Fat 44.7; Fat (g) 32.32; Saturated Fat (g) 5.84; Cholesterol (mg) 152.08; Carbohydrates (g) 15.15; Dietary Fiber (g) 6.21; Total Sugars (g) 0.22; Net Carbs (g) 8.94; Protein (g) 69.70 (nutritional analysis provided by Bon Appètit)
Wednesday, September 17, 2008
Quick Radish Chowder
Somewhere, in my search for low carb goodness, I read a post that said radishes lose their bite when you boil them, and that you could use them in place of potatoes. I am here to tell you that it is true! They have a mouthfeel just like boiled potatoes, and readily take on the taste of the broth or sauce around them. They have a faint earthy taste, but I've had potatoes that had the same flavor. In my opinion, they far exceed turnips, rutabagas, jicama, and cauliflower as a potato stand-in.
To test out the radish theory, I whipped up this chowder for lunch. It's got fantastic flavor, and definitely has the taste and feel of a great comfort food. I bet it would be tasty with cheese on top as well, but I was too lazy (and hungry) to fuss with the grater.
Quick Radish Chowder
1 cup water
8 radishes (more or less to taste), cut into bite-size chunks
½ onion, roughly chopped
1 stalk celery, finely chopped
3 slices bacon
1 teaspoon dashi (Japanese fish stock)
1 bay leaf
3 peppercorns
½ to 1 teaspoon Lawry’s seasoned salt
1 fillet of white fish (I used frozen flounder, partially thawed), chopped into bite size pieces
½ can condensed milk, or about ½ cup cream
Pour clam juice into medium saucepan, and place on burner turned to high heat. Add radishes. Allow radishes to boil until clam juice is reduced by half. Add water, dashi, bay leaf, and peppercorns. Reduce heat to medium. In a separate pan, cook bacon until just starting to crisp. Remove bacon to a paper-towel-covered plate to cool. Add celery and onion to pan full of bacon grease. Sauté until both vegetables are soft and onion is translucent. Scoop mixture into pot. Once radishes are slightly soft when poked, add chopped fish and Lawry’s. When radishes are entirely tender (like cooked potatoes), add milk or cream, stir, and serve.
All of these ingredients and their amounts are quite mutable. In fact, I'm mostly guessing at how much of each went into the chowder--it's very much to taste. Experiment, and enjoy!
Monday, September 8, 2008
Three Citrus Mojo
Hello all! Sorry it's been so long--I had a temporary job for a while that was from 4am-12:30pm, and that was crazy. I haven't been cooking a lot of new things, and the things I've been trying have been pretty meh.
However, I do have a tasty sauce/relish that all have agreed is absolutely amazing. It's from Brigit Binns' The Low-Carb Gourmet again. I can't wait to try more recipes from this book, but for now, it needs to go back to the library. I think I'll be purchasing it in the near future.
The mojo was originally served over grilled, cumin-marinated pork tenderloin and bacon skewers, but I think it could be used over just about anything. If you find the red onions too strong for you, try Vidalia or even shallots.
Three Citrus Mojo (serves 4)
Grated zest of half an orange
Grated zest of half a lime
Grated zest of half a lemon
2 tablespoons fresh orange juice
2 teaspoons fresh lime juice
1 teaspoon fresh lemon juice
3 tablespoons finely diced red onion
3 gloves garlic, minced or pressed
½ teaspoon salt
2 tablespoons finely chopped flat-leaf parsley
3 tablespoons olive oil
Combine all ingredients in a glass or ceramic bowl. Allow to combine at least 1 hour—can be refrigerated for up to 12 hours. Return to room temperature before serving.
However, I do have a tasty sauce/relish that all have agreed is absolutely amazing. It's from Brigit Binns' The Low-Carb Gourmet again. I can't wait to try more recipes from this book, but for now, it needs to go back to the library. I think I'll be purchasing it in the near future.
The mojo was originally served over grilled, cumin-marinated pork tenderloin and bacon skewers, but I think it could be used over just about anything. If you find the red onions too strong for you, try Vidalia or even shallots.
Three Citrus Mojo (serves 4)
Grated zest of half an orange
Grated zest of half a lime
Grated zest of half a lemon
2 tablespoons fresh orange juice
2 teaspoons fresh lime juice
1 teaspoon fresh lemon juice
3 tablespoons finely diced red onion
3 gloves garlic, minced or pressed
½ teaspoon salt
2 tablespoons finely chopped flat-leaf parsley
3 tablespoons olive oil
Combine all ingredients in a glass or ceramic bowl. Allow to combine at least 1 hour—can be refrigerated for up to 12 hours. Return to room temperature before serving.
Monday, August 11, 2008
Breakfast Stroganoff
This is a recipe I threw together on Saturday morning—relief from eggs! I discovered that I actually love green tomatoes during my experimentations last week. The fried recipe did not work out so well, but they tasted great even though their coating fell off. I’m looking forward to using them cooked and fresh in a lot of dishes.
Breakfast Stroganoff
½ to 1 lb ground beef (I used ¾ lb, I think, but that’s an awkward measurement)
Half an onion, sliced then roughly chopped
8 oz sour cream, more or less to taste
1 green tomato, sliced into thin strips
½ packet Goya Sazón seasoning
1 teaspoon Lawry’s Seasoned Salt, or your favorite seasoning blend
½ lb white mushrooms, sliced
1 tablespoon butter
2 tablespoons port, sack, sherry, or dry white wine in a pinch
Melt the butter in a large skillet over medium-low to medium heat. Add onions, and sauté five minutes. Add mushrooms and continue to sauté for another five minutes. Add ground beef to the middle of the pan, pushing other ingredients to the side. Break it up with whatever you’re using to stir (you are stirring, aren’t you?). Add alcohol. Cook until meat is brown with almost no trace of pink. Add seasonings and green tomato. Cook five minutes. Take off heat, stir in sour cream, and serve.
I love this because the green tomatoes add acidity and actually work well texturally for the noodles you will not be eating. It’s not ‘real’ stroganoff, but it’s nearly as delicious, and great for a change of pace for breakfast. I suppose you could have it for lunch or dinner too!
Breakfast Stroganoff
½ to 1 lb ground beef (I used ¾ lb, I think, but that’s an awkward measurement)
Half an onion, sliced then roughly chopped
8 oz sour cream, more or less to taste
1 green tomato, sliced into thin strips
½ packet Goya Sazón seasoning
1 teaspoon Lawry’s Seasoned Salt, or your favorite seasoning blend
½ lb white mushrooms, sliced
1 tablespoon butter
2 tablespoons port, sack, sherry, or dry white wine in a pinch
Melt the butter in a large skillet over medium-low to medium heat. Add onions, and sauté five minutes. Add mushrooms and continue to sauté for another five minutes. Add ground beef to the middle of the pan, pushing other ingredients to the side. Break it up with whatever you’re using to stir (you are stirring, aren’t you?). Add alcohol. Cook until meat is brown with almost no trace of pink. Add seasonings and green tomato. Cook five minutes. Take off heat, stir in sour cream, and serve.
I love this because the green tomatoes add acidity and actually work well texturally for the noodles you will not be eating. It’s not ‘real’ stroganoff, but it’s nearly as delicious, and great for a change of pace for breakfast. I suppose you could have it for lunch or dinner too!
Flourless Chocolate Cake with Raspberry Sauce
So I mentioned a cookbook a while ago, and just realized I hadn't gotten around to posting any of the recipes that we enjoyed yet. With that said, enjoy this lovely chocolate cake. We've made it three or four times now, and it's definitely a favorite. It's also a lot simpler than it looks.
Flourless Chocolate Cake with Raspberry Sauce
Serves 8
Original recipe from The Low-Carb Gourmet by Brigit Binns
8 oz bittersweet chocolate, in small pieces (I recommend Ghiradelli chocolate chips—they’re less expensive then the bars, and require less prep work)
½ cup (4 oz) unsalted butter, cut into 8 chunks (for American butter, that’s a stick of butter cut along the tablespoon lines—very handy)
4 large eggs, chilled
Special Equipment:
8 or 9 inch round cake pan (see notes)
Parchment paper.
Double boiler or metal mixing bowl
Roasting or baking pan large enough to fit your cake pan in flat
Electric mixer, hand mixer, or a whisk and a lot of energy
Place oven rack in the center of the oven. Preheat to 325 F. Grease an 8 (also works in a 9, but makes a much thinner cake) inch cake pan with butter. Line the bottom with a circle of parchment paper (do not use waxed paper. Seriously.) Fill a small saucepan or a kettle with water, and put it on a back burner. This will be boiling water for the bain-maire, a water bath that will keep your cake moist and cooking evenly in the oven.
You will also need the bottom of your double boiler or another saucepan over which you can set a metal mixing bowl, half full of simmering water.
Melt the chocolate using the top of the double boiler or your metal mixing bowl. Make sure the water doesn’t cover the bottom of your melting vessel. Avoid getting water in your chocolate. Stir your chocolate until it’s smoothly melted. Add the butter and stir until the mixture is homogenous. Remove from heat.
Place the eggs in a large bowl and beat at high speed until doubled in volume. With electric mixers, this takes about five minutes. Do NOT do this step ahead to save time. We found the chocolate mixture needs at least five minutes to cool. It negatively influences the texture of the cake if you add the eggs while the chocolate is too hot.
Fold the egg in by thirds, mixing each time until just combined.
Scoop the batter into the pan and smooth the top. Place the cake in your roasting pan. Put the roasting pan on the rack with the rack at full extension. Pour boiling water into the roasting pan until it comes halfway up your cake pan. (or until your cake pan starts bobbing *cough*) Bake for 25-28 minutes. It will not look done, but don’t cook it longer than this. If you have an instant-read thermometer, it should read 150 F. The edges will be slightly dry and bubbled-looking, but the middle will still look batter-ish. Do not be deceived! This cake declines rapidly when left in the oven longer than 28 minutes. It still tastes good, but the texture, again, will be wrong.
Now is when you find your creative solution to not burning your fingers whilst taking the cake pan out of the bain-maire and putting it onto a rack. I recommend two pairs of tongs, two forks, or anything else that keeps you and your moisture-wicking oven mitts away from the boiling water. You can also use a turkey baster to bring the water to a less perilous level. Once you have accomplished the placement of your cake onto the cooling rack, leave it there until it’s room temperature.
Cover and refrigerate your cake for as long as you can. Let it come to room temperature before serving. When you are ready to serve it, invert the cake onto waxed or parchment paper, peel off the parchment from the bottom, and invert again onto its intended serving platter.
Raspberry Sauce
8 oz raspberries (you may use frozen, but at least a carton of fresh is nice for garnish)
2 tablespoons Splenda (or a packet of stevia, or sweetener of your choice)
1 tablespoon lemon juice, or to taste
1 tablespoon Cointreau or Grand Marnier
Special equipment
A blender
A fine mesh sieve (tea strainers work well)
Puree your raspberries, making sure to leave some berries for garnish. Add sweetener, lemon juice, and Cointreau. Then pour your lovely sauce through the sieve to de-seed it. It’s worth it, I promise! This is best accomplished by pressure from a spoon or a pestle, which gets as much pulp through the screen as possible. The raspberry seeds left over are tasty—try them before you throw them away.
Slice your cake onto plates, drizzle with raspberry sauce, and garnish with fresh raspberries and leftover chocolate chips.
Flourless Chocolate Cake with Raspberry Sauce
Serves 8
Original recipe from The Low-Carb Gourmet by Brigit Binns
8 oz bittersweet chocolate, in small pieces (I recommend Ghiradelli chocolate chips—they’re less expensive then the bars, and require less prep work)
½ cup (4 oz) unsalted butter, cut into 8 chunks (for American butter, that’s a stick of butter cut along the tablespoon lines—very handy)
4 large eggs, chilled
Special Equipment:
8 or 9 inch round cake pan (see notes)
Parchment paper.
Double boiler or metal mixing bowl
Roasting or baking pan large enough to fit your cake pan in flat
Electric mixer, hand mixer, or a whisk and a lot of energy
Place oven rack in the center of the oven. Preheat to 325 F. Grease an 8 (also works in a 9, but makes a much thinner cake) inch cake pan with butter. Line the bottom with a circle of parchment paper (do not use waxed paper. Seriously.) Fill a small saucepan or a kettle with water, and put it on a back burner. This will be boiling water for the bain-maire, a water bath that will keep your cake moist and cooking evenly in the oven.
You will also need the bottom of your double boiler or another saucepan over which you can set a metal mixing bowl, half full of simmering water.
Melt the chocolate using the top of the double boiler or your metal mixing bowl. Make sure the water doesn’t cover the bottom of your melting vessel. Avoid getting water in your chocolate. Stir your chocolate until it’s smoothly melted. Add the butter and stir until the mixture is homogenous. Remove from heat.
Place the eggs in a large bowl and beat at high speed until doubled in volume. With electric mixers, this takes about five minutes. Do NOT do this step ahead to save time. We found the chocolate mixture needs at least five minutes to cool. It negatively influences the texture of the cake if you add the eggs while the chocolate is too hot.
Fold the egg in by thirds, mixing each time until just combined.
Scoop the batter into the pan and smooth the top. Place the cake in your roasting pan. Put the roasting pan on the rack with the rack at full extension. Pour boiling water into the roasting pan until it comes halfway up your cake pan. (or until your cake pan starts bobbing *cough*) Bake for 25-28 minutes. It will not look done, but don’t cook it longer than this. If you have an instant-read thermometer, it should read 150 F. The edges will be slightly dry and bubbled-looking, but the middle will still look batter-ish. Do not be deceived! This cake declines rapidly when left in the oven longer than 28 minutes. It still tastes good, but the texture, again, will be wrong.
Now is when you find your creative solution to not burning your fingers whilst taking the cake pan out of the bain-maire and putting it onto a rack. I recommend two pairs of tongs, two forks, or anything else that keeps you and your moisture-wicking oven mitts away from the boiling water. You can also use a turkey baster to bring the water to a less perilous level. Once you have accomplished the placement of your cake onto the cooling rack, leave it there until it’s room temperature.
Cover and refrigerate your cake for as long as you can. Let it come to room temperature before serving. When you are ready to serve it, invert the cake onto waxed or parchment paper, peel off the parchment from the bottom, and invert again onto its intended serving platter.
Raspberry Sauce
8 oz raspberries (you may use frozen, but at least a carton of fresh is nice for garnish)
2 tablespoons Splenda (or a packet of stevia, or sweetener of your choice)
1 tablespoon lemon juice, or to taste
1 tablespoon Cointreau or Grand Marnier
Special equipment
A blender
A fine mesh sieve (tea strainers work well)
Puree your raspberries, making sure to leave some berries for garnish. Add sweetener, lemon juice, and Cointreau. Then pour your lovely sauce through the sieve to de-seed it. It’s worth it, I promise! This is best accomplished by pressure from a spoon or a pestle, which gets as much pulp through the screen as possible. The raspberry seeds left over are tasty—try them before you throw them away.
Slice your cake onto plates, drizzle with raspberry sauce, and garnish with fresh raspberries and leftover chocolate chips.
Tuesday, August 5, 2008
Syrian Lamb with Green Beans
So today's post was supposed to be about the little fish-packets I made last night, but they turned out very meh. And I refuse to post anything less that wonderful on this blog.
So I thought I'd introduce you to a dish I discovered during my semester in Wales a few years ago. You can make it with minimal equipment, and it's absolutely marvelous. Keep a lookout for lamb on sale, and remember that this takes a relatively small amount of meat for a really big flavor. If you live where lamb is cheap, I am wildly jealous. :)
The original recipe was found on Food Network, apparently the work of a lady called Katherine Dickenson
Syrian Lamb with Green Beans
4 to 6 shoulder lamb chops, fat removed and bones in for flavor
OR
2 or 3 lamb shank pieces
3 tablespoons butter
2 onions, chopped
3 cloves garlic, crushed or minced
1 bay leaf
1 sweet red pepper--the 'Italian' kind if possible (long and skinny and fabulously sweet)
1 1/2 teaspoon dried whole oregano, crushed between your hands (please, please don't use ancient flavorless oregano that has lived in your cupboard for decades, because you will make me cry)
1/4 cup water
1 1/2 pounds fresh green beans, ends snapped off and cut into bite size pieces
2 cans diced tomatoes or a big can of fire roasted whole ones, cut into pieces
Salt and pepper, to taste
Saute your meat in butter until brown on all sides. Saute the onion until translucent. Add garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on medium to medium low heat. Check it every now and then to make sure you're not boiling the water away. Unlid and serve!
You could serve this over riced cauliflower or something if you really wanted to, but I prefer eating it as a soup/stew, and don't think it needs a thing. We have used it as both a side and a main dish, and it serves both purposes admirably. You can add more green beans for further tasty servings, but I just don't have a pot that will hold that much comfortably.
You might be able to use lamb ribs and such for this as well, but you'd likely have to cool the finished product and scrape off the fat. It's pretty oily using the original cuts, albeit a delicious lamb fat kind of oily. If you have a problem with that, then cool and skim away!
And come to think of it, I bet that you could dump it in a slow cooker after the initial saute, and waltz away for a few hours. The flavors would have intermingled further, and long low heat makes for more tender lamb.
So I thought I'd introduce you to a dish I discovered during my semester in Wales a few years ago. You can make it with minimal equipment, and it's absolutely marvelous. Keep a lookout for lamb on sale, and remember that this takes a relatively small amount of meat for a really big flavor. If you live where lamb is cheap, I am wildly jealous. :)
The original recipe was found on Food Network, apparently the work of a lady called Katherine Dickenson
Syrian Lamb with Green Beans
4 to 6 shoulder lamb chops, fat removed and bones in for flavor
OR
2 or 3 lamb shank pieces
3 tablespoons butter
2 onions, chopped
3 cloves garlic, crushed or minced
1 bay leaf
1 sweet red pepper--the 'Italian' kind if possible (long and skinny and fabulously sweet)
1 1/2 teaspoon dried whole oregano, crushed between your hands (please, please don't use ancient flavorless oregano that has lived in your cupboard for decades, because you will make me cry)
1/4 cup water
1 1/2 pounds fresh green beans, ends snapped off and cut into bite size pieces
2 cans diced tomatoes or a big can of fire roasted whole ones, cut into pieces
Salt and pepper, to taste
Saute your meat in butter until brown on all sides. Saute the onion until translucent. Add garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on medium to medium low heat. Check it every now and then to make sure you're not boiling the water away. Unlid and serve!
You could serve this over riced cauliflower or something if you really wanted to, but I prefer eating it as a soup/stew, and don't think it needs a thing. We have used it as both a side and a main dish, and it serves both purposes admirably. You can add more green beans for further tasty servings, but I just don't have a pot that will hold that much comfortably.
You might be able to use lamb ribs and such for this as well, but you'd likely have to cool the finished product and scrape off the fat. It's pretty oily using the original cuts, albeit a delicious lamb fat kind of oily. If you have a problem with that, then cool and skim away!
And come to think of it, I bet that you could dump it in a slow cooker after the initial saute, and waltz away for a few hours. The flavors would have intermingled further, and long low heat makes for more tender lamb.
Sunday, August 3, 2008
Wild Mushroom Ragout
So, I'll admit it, I'm something of a geek. A D&D, Warcraft, DragonCon kind of geek. But that can come in handy every now and then, as well as being darn fun. For example, in the nifty book More Leaves from the Inn of the Last Home, which is a collection of short stories, essays, and fun tidbits from the Dragonlance books, there is a fabulous recipe for Kender Wild Mushroom Ragout. And it has minimally-carby ingredients. I am too lazy at the moment to plug in the numbers, especially since the ingredients can vary so much, but I'm pretty sure it's a normal recipe that's perfect for low carb without any weird substitutions. And I love that!
Kender Wild Mushroom Ragout
1 cup thinly sliced white onions
2 pounds fresh, wild mushrooms
1 tbsp minced garlic
1/4 cup butter
2 tsp fresh chopped thyme
1+1/2 tsp fresh minced rosemary
1/4 cup stock (chicken, mushroom or vegetable)
3 tbsp dry sherry
1 cup heavy cream
2 tbsp brandy (optional)
3 tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp black pepper
2 tbsp fresh chopped parsley
Melt butter in a large skillet over medium high heat. Saute onions, mushromms and garlic in butter until tender. Add herbs, stock and sherry. Simmer until liquid is reduced by half.
Add cream and simmer until slightly thickened. Add brandy and lemon juice. Simmer 2 more minutes. Add salt, pepper, parsley and serve over Dreamfield noodles, riced cauliflower, or sop up the juices later with an Oopsie (full recipe here, can't find the measurements and stuff on Cleochatra's site!).
Now you can substitute a lot of things in this recipe. We most often use a lot of soaked dried mushrooms, because there just aren't a great deal of fresh wild mushrooms around. However, I'd recommend getting a few cartons of regular white mushrooms, and at least some baby bellas/cremini and shiitake if you can get them. The dried mushrooms have great flavor, but they're pretty tough, so cut them up small if you do use them. And if you can get some other varieties, get them! Even the expensive ones make your dish better in small, affordable portions. I will admit that the best version of this we made was with at least six kinds of fresh mushrooms.
You can also substitute port or sack for the sherry, or dry white wine in a pinch. And although the brandy claims it's optional, don't believe it. It pairs gorgeously with the mushrooms, and it would be a crime to leave it out.
By the way, for any other nerds, geeks, or fans out there, the Dragonlance and Forgotten Realms books will cease being published at the end of the year, according to my sources. Buy what you can. Hopefully, more worlds with such wide appeal will spring up in their place.
Kender Wild Mushroom Ragout
1 cup thinly sliced white onions
2 pounds fresh, wild mushrooms
1 tbsp minced garlic
1/4 cup butter
2 tsp fresh chopped thyme
1+1/2 tsp fresh minced rosemary
1/4 cup stock (chicken, mushroom or vegetable)
3 tbsp dry sherry
1 cup heavy cream
2 tbsp brandy (optional)
3 tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp black pepper
2 tbsp fresh chopped parsley
Melt butter in a large skillet over medium high heat. Saute onions, mushromms and garlic in butter until tender. Add herbs, stock and sherry. Simmer until liquid is reduced by half.
Add cream and simmer until slightly thickened. Add brandy and lemon juice. Simmer 2 more minutes. Add salt, pepper, parsley and serve over Dreamfield noodles, riced cauliflower, or sop up the juices later with an Oopsie (full recipe here, can't find the measurements and stuff on Cleochatra's site!).
Now you can substitute a lot of things in this recipe. We most often use a lot of soaked dried mushrooms, because there just aren't a great deal of fresh wild mushrooms around. However, I'd recommend getting a few cartons of regular white mushrooms, and at least some baby bellas/cremini and shiitake if you can get them. The dried mushrooms have great flavor, but they're pretty tough, so cut them up small if you do use them. And if you can get some other varieties, get them! Even the expensive ones make your dish better in small, affordable portions. I will admit that the best version of this we made was with at least six kinds of fresh mushrooms.
You can also substitute port or sack for the sherry, or dry white wine in a pinch. And although the brandy claims it's optional, don't believe it. It pairs gorgeously with the mushrooms, and it would be a crime to leave it out.
By the way, for any other nerds, geeks, or fans out there, the Dragonlance and Forgotten Realms books will cease being published at the end of the year, according to my sources. Buy what you can. Hopefully, more worlds with such wide appeal will spring up in their place.
Thursday, July 31, 2008
Indian Spiced Bison Meatballs
It's been a while since I posted, mostly because a fair amount of the recipes I've tried have been less than stellar. However, over the weekend my brother brought over a couple of pounds of ground buffalo (on sale, yay!) and I searched for a long time for what to do with it. Buffalo or bison tends to be drier than beef, apparently. I think that this recipe, tweaked from the original at Bison Basics, turned out really well, and those who are fonder of cilantro (e.g. my brother and my husband) raved about it. For cilantro haters, you could likely use parsley or mint.
Indian Spiced Bison Meatballs (feeds 3 hungry people)
1 cup shallots, finely chopped
2 lbs ground bison or 'buffalo'
1/2 cup cilantro
4 cloves minced or smashed garlic
Several shakes cinnamon
One shake cloves
Several shakes ground ginger
Several shakes cumin
1/2 teaspoon ground cardamom
1 teaspoon ground coriander
1/4 cup crushed pork rinds (or substitute breadcrumbs, etc.)
1 teaspoon salt
Olive oil for frying
Sauce
2/3 cup almond flour
1 1/2 teaspoons cumin
1/2 teaspoon cardamom
1 small can diced tomatoes, undrained
1 can whole peeled tomatoes (I used Muir Glen)
1/2 cup Greek yogurt (or make your own by draining yogurt in cheesecloth for an hour or so, or use cream)
Drizzle olive oil into a large skillet. Saute shallots over medium heat in olive oil until they have softened. Transfer to a mixing bowl. Grab a plate to put the raw meatballs on. Add the other non-sauce ingredients; blend well with your hands until everything is evenly distributed throughout the meat. Form into balls and pile on the plate. Pour more oil into the pan, and brown your meatballs over medium heat, turning occasionally. Keep them there until cooked through, 10-15 minutes. Remove them to a clean plate and drain your pan.
Dump all sauce ingredients except for the yogurt into the pan. Simmer for a few minutes, breaking up the whole tomatoes with your spoon or spatula. Heat the meatballs in the sauce until they're warm again, then add yogurt and simmer for another two minutes. Serve your delicious meatballs! They don't need a thing to go with them, but you could serve them with cooked riced cauliflower if you like.
Indian Spiced Bison Meatballs (feeds 3 hungry people)
1 cup shallots, finely chopped
2 lbs ground bison or 'buffalo'
1/2 cup cilantro
4 cloves minced or smashed garlic
Several shakes cinnamon
One shake cloves
Several shakes ground ginger
Several shakes cumin
1/2 teaspoon ground cardamom
1 teaspoon ground coriander
1/4 cup crushed pork rinds (or substitute breadcrumbs, etc.)
1 teaspoon salt
Olive oil for frying
Sauce
2/3 cup almond flour
1 1/2 teaspoons cumin
1/2 teaspoon cardamom
1 small can diced tomatoes, undrained
1 can whole peeled tomatoes (I used Muir Glen)
1/2 cup Greek yogurt (or make your own by draining yogurt in cheesecloth for an hour or so, or use cream)
Drizzle olive oil into a large skillet. Saute shallots over medium heat in olive oil until they have softened. Transfer to a mixing bowl. Grab a plate to put the raw meatballs on. Add the other non-sauce ingredients; blend well with your hands until everything is evenly distributed throughout the meat. Form into balls and pile on the plate. Pour more oil into the pan, and brown your meatballs over medium heat, turning occasionally. Keep them there until cooked through, 10-15 minutes. Remove them to a clean plate and drain your pan.
Dump all sauce ingredients except for the yogurt into the pan. Simmer for a few minutes, breaking up the whole tomatoes with your spoon or spatula. Heat the meatballs in the sauce until they're warm again, then add yogurt and simmer for another two minutes. Serve your delicious meatballs! They don't need a thing to go with them, but you could serve them with cooked riced cauliflower if you like.
Saturday, July 26, 2008
Hazelnut Almond Flapjacks
I apologize for the lack of recipes lately; I've been off in the mountains of North Carolina, and while I could have gotten internet at the chocolate shop in town, I was busy being sociable with my in-laws. I had a lovely time whitewater rafting, playing Tripoley and Rummikub, and checking out the Heinzelmannchen brewery.
Now I am back to where I can cook. I just had these splendid flapjacks for breakfast. Huge kudos to Elana for the initial concept. I think that the hazelnut syrup, which substitutes for agave nectar here, adds a lot. However, they'd be good with any flavor, I'd betcha, or with a simple syrup. The best thing about these flapjacks (or pancakes, if you will) is that they have the same texture as actual pancakes. In fact, if you make smallish pancakes, a bit larger than silver dollars, they turn into lacy golden coins that delicately melt in your mouth.
Hazelnut Almond Flapjacks
2 eggs
¼ cup sugar-free hazelnut syrup (I use DaVinci)
1 tablespoon vanilla extract (use the real stuff, please!)
½ cup water
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
Butter or the oil of your choice to grease the pan (pancakes pick up the flavor of the oil, so choose wisely)
In a blender, combine eggs, syrup, vanilla and water and blend on high until smooth.
Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. Warm the oil in a large skillet or griddle (I used a cast iron skillet) over medium heat. Give it a few minutes to get nice and hot! Pour pancake batter onto skillet--your blender is very handy this way--into the pancake size of your choice. Pancakes will form bubbles, first around the edges and then in the middle. When the bubbles are open, give them a minute more to solidify, then flip pancakes over and cook other side for a minute or two. You'll know they're done when you can easily get a spatula/flipper under them. Remove from heat to a plate.
Repeat process with remaining batter, adding more oil to skillet as needed--and you will need more oil!
Makes sufficient breakfast for two people.
I do stress that you need to have your pan hot, and you need to give your flapjacks time beyond the opening of the bubbles to make sure that they don't come apart when you flip them. I killed three pancakes this way, and mutilated others before I finally got things working well. Thankfully, the shredded pancakes are quite tasty too.
Now I am back to where I can cook. I just had these splendid flapjacks for breakfast. Huge kudos to Elana for the initial concept. I think that the hazelnut syrup, which substitutes for agave nectar here, adds a lot. However, they'd be good with any flavor, I'd betcha, or with a simple syrup. The best thing about these flapjacks (or pancakes, if you will) is that they have the same texture as actual pancakes. In fact, if you make smallish pancakes, a bit larger than silver dollars, they turn into lacy golden coins that delicately melt in your mouth.
Hazelnut Almond Flapjacks
2 eggs
¼ cup sugar-free hazelnut syrup (I use DaVinci)
1 tablespoon vanilla extract (use the real stuff, please!)
½ cup water
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
Butter or the oil of your choice to grease the pan (pancakes pick up the flavor of the oil, so choose wisely)
In a blender, combine eggs, syrup, vanilla and water and blend on high until smooth.
Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. Warm the oil in a large skillet or griddle (I used a cast iron skillet) over medium heat. Give it a few minutes to get nice and hot! Pour pancake batter onto skillet--your blender is very handy this way--into the pancake size of your choice. Pancakes will form bubbles, first around the edges and then in the middle. When the bubbles are open, give them a minute more to solidify, then flip pancakes over and cook other side for a minute or two. You'll know they're done when you can easily get a spatula/flipper under them. Remove from heat to a plate.
Repeat process with remaining batter, adding more oil to skillet as needed--and you will need more oil!
Makes sufficient breakfast for two people.
I do stress that you need to have your pan hot, and you need to give your flapjacks time beyond the opening of the bubbles to make sure that they don't come apart when you flip them. I killed three pancakes this way, and mutilated others before I finally got things working well. Thankfully, the shredded pancakes are quite tasty too.
Tuesday, July 15, 2008
Best Bacon Ever
I just cooked up a batch of the best bacon ever. Sadly, it is not universally available. If you happen to be in the Atlanta area for any reason, however, I recommend you stop by Patak Bohemia in Austell, GA and pick up some of the least expensive, best-tasting bacon known to man--or at least to Atlantans.
This bacon is thick-cut, rich, and flavorful, with a fantastic mouthfeel. And the best part about it is the price--$2.69 a pound! I can't envision buying more expensive, less tasty products from my local supermarket any more. I'm going to stock up so that the long trek to Austell only happens once a month. In fact, that's what I did yesterday. My five pounds of bacon should last my husband and I for a good while.
I also got fresh Polish sausage, proclaimed by my Polish-community father to be as good or better than the stuff from home, fantastic Hunter's Salami (it's square!), garlic bacon, Scottish bangers, and smoked trout. I know the Polish sausage and Hunter's Salami are delectible, but I've yet to try the others. I'll let you know!
This bacon is thick-cut, rich, and flavorful, with a fantastic mouthfeel. And the best part about it is the price--$2.69 a pound! I can't envision buying more expensive, less tasty products from my local supermarket any more. I'm going to stock up so that the long trek to Austell only happens once a month. In fact, that's what I did yesterday. My five pounds of bacon should last my husband and I for a good while.
I also got fresh Polish sausage, proclaimed by my Polish-community father to be as good or better than the stuff from home, fantastic Hunter's Salami (it's square!), garlic bacon, Scottish bangers, and smoked trout. I know the Polish sausage and Hunter's Salami are delectible, but I've yet to try the others. I'll let you know!
Sunday, July 13, 2008
Pumpkin Chili
I made this chili a few nights ago, and it was out of this world. I did change the recipe around a bit, but I got the idea from BellaOnline. I was a bit annoyed at the recipe because it didn't specify the form of pumpkin. Yes, most of us will get the canned puree, but there's always the chance you want whole pumpkin cubes, as you would for a delicious-sounding Thai soup with coconut milk and pumpkin.
But I figured I would try the recipe anyway, as I was yearning for something hearty and filling, and a good way to use my oh-so-healthy pumpkin.
Do you remember the meatloaf recipe I posted before? I made most of it in my muffin tin. However, I only have one muffin tin, and there was more meatloaf mixture then there was room in the tin. So I wrapped the biiig clump I had left in six slices of bacon, and popped it in a large ramekin to bake. This large meat cake was still sitting in my refrigerator at the time of making chili, and I decided to use it to speed the recipe up. So I chopped my meat cake and used it in this recipe. You, however, don't have to make meatloaf to have chili!
Pumpkin Chili
1 lbs ground beef, or ground beef and ground pork
6 strips chopped bacon, cooked through but not crispy (optional)
1 large onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes
1/2 can pumpkin
1 poblano pepper, roasted, skinned, de-seeded, and chopped
1 1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp pepper
dash salt
1/2 cup grated mozzarella cheese
1/2 cup sour cream
In a frying pan, saute the ground meat, onion, red pepper and garlic until meat is brown. Pour off grease if needed and add in tomatoes, pumpkin, poblano, cumin, pepper and salt. Mix well. Cover and simmer for 20 minutes. Serve with cheese and sour cream as desired.
Alternately, plug in your slow cooker and set it to high. Pour in the tomatoes, pumpkin, poblano, and seasonings, as well as the bacon, if you're using it. Brown the meat and scoop it into the slow cooker with a slotted spoon, leaving the grease in the pan. Saute the red pepper until it brightens up and is slightly soft, and pour into the slow cooker. Saute the onion and garlic until the onion is translucent and just beginning to brown. Add the onion-garlic mixture to the slow cooker. Cover and let cook for an hour and a half. Serve with cheese and sour cream.
But I figured I would try the recipe anyway, as I was yearning for something hearty and filling, and a good way to use my oh-so-healthy pumpkin.
Do you remember the meatloaf recipe I posted before? I made most of it in my muffin tin. However, I only have one muffin tin, and there was more meatloaf mixture then there was room in the tin. So I wrapped the biiig clump I had left in six slices of bacon, and popped it in a large ramekin to bake. This large meat cake was still sitting in my refrigerator at the time of making chili, and I decided to use it to speed the recipe up. So I chopped my meat cake and used it in this recipe. You, however, don't have to make meatloaf to have chili!
Pumpkin Chili
1 lbs ground beef, or ground beef and ground pork
6 strips chopped bacon, cooked through but not crispy (optional)
1 large onion, chopped
1 red pepper, chopped
3 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes
1/2 can pumpkin
1 poblano pepper, roasted, skinned, de-seeded, and chopped
1 1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp pepper
dash salt
1/2 cup grated mozzarella cheese
1/2 cup sour cream
In a frying pan, saute the ground meat, onion, red pepper and garlic until meat is brown. Pour off grease if needed and add in tomatoes, pumpkin, poblano, cumin, pepper and salt. Mix well. Cover and simmer for 20 minutes. Serve with cheese and sour cream as desired.
Alternately, plug in your slow cooker and set it to high. Pour in the tomatoes, pumpkin, poblano, and seasonings, as well as the bacon, if you're using it. Brown the meat and scoop it into the slow cooker with a slotted spoon, leaving the grease in the pan. Saute the red pepper until it brightens up and is slightly soft, and pour into the slow cooker. Saute the onion and garlic until the onion is translucent and just beginning to brown. Add the onion-garlic mixture to the slow cooker. Cover and let cook for an hour and a half. Serve with cheese and sour cream.
Friday, July 11, 2008
Low Carb Tonkatsu
I am indescribably happy. Last night, I made tonkatsu. They were the most amazing, crisp-on-the-outside, moist-on-the-inside, delectible pork cutlets I have ever made. And they were low carb. The only cheatery thing was the Bulldog sauce I put on them (because tonkatsu needs Bulldog sauce), which is a mere 6 carbs per tablespoon. I don't think I used a tablespoon, but I am sad that it has nasty corn syrup in it. And I may make my own tonkatsu or ponzu sauce once I run out.
Anyway, the recipe:
Pork loin chops (you can buy your own pork loin and slice, buy and have the butcher slice, or buy pre-sliced. I found a pound of pork loin chops on sale.) You will want about two half-inch slices per person, unless someone has an unusually big or unusually small appetite.
Almond meal, about 1/3 cup per 4 slices
1 egg, beaten with a splash of water
1/2 6oz bag pork rinds, smashed into tiny pieces
Lawry's seasoned salt, or your favorite seasoning mix
Canola, coconut, or peanut oil (or a combination) for frying
If you're feeling ambitious, put the chops between two sheets of plastic wrap and pound relatively flat. Do not let it get too thin, or it will fall apart or get holes in it. If you are lazy, you will just take your pork chops and begin breading them.
Set up a plate with almond meal, a bowl with the egg, a plate with the pork rinds, and an extra plate to hold your breaded pork. Dredge the pork in almond flour, dip it in the egg, and bread with the pork rinds.
Heat your oil in a large skillet, preferably cast iron. A candy thermometer or the like really helps here. I put my tonkatsu in at about 350F. Once they were in, the temperature didn't get higher then 325-ish. Cook them for 5-10 minutes with four to a pan (don't overcrowd), until the color of the coating darkens, flipping every now and then.
Remove your tonkatsu to a rack. Make sure you have paper towels below the rack to catch the dripping oil. Leave them there until they stop making sizzling sounds.
Serve with cauli-rice (I like Cleochatra's recipe, but I do mine from raw cauliflower and just cook it longer), shredded cabbage, and tonkatsu or ponzu sauce! Some people also like lemon and Japanese mustard with their tonkatsu--I haven't tried it yet.
Enjoy!
Anyway, the recipe:
Pork loin chops (you can buy your own pork loin and slice, buy and have the butcher slice, or buy pre-sliced. I found a pound of pork loin chops on sale.) You will want about two half-inch slices per person, unless someone has an unusually big or unusually small appetite.
Almond meal, about 1/3 cup per 4 slices
1 egg, beaten with a splash of water
1/2 6oz bag pork rinds, smashed into tiny pieces
Lawry's seasoned salt, or your favorite seasoning mix
Canola, coconut, or peanut oil (or a combination) for frying
If you're feeling ambitious, put the chops between two sheets of plastic wrap and pound relatively flat. Do not let it get too thin, or it will fall apart or get holes in it. If you are lazy, you will just take your pork chops and begin breading them.
Set up a plate with almond meal, a bowl with the egg, a plate with the pork rinds, and an extra plate to hold your breaded pork. Dredge the pork in almond flour, dip it in the egg, and bread with the pork rinds.
Heat your oil in a large skillet, preferably cast iron. A candy thermometer or the like really helps here. I put my tonkatsu in at about 350F. Once they were in, the temperature didn't get higher then 325-ish. Cook them for 5-10 minutes with four to a pan (don't overcrowd), until the color of the coating darkens, flipping every now and then.
Remove your tonkatsu to a rack. Make sure you have paper towels below the rack to catch the dripping oil. Leave them there until they stop making sizzling sounds.
Serve with cauli-rice (I like Cleochatra's recipe, but I do mine from raw cauliflower and just cook it longer), shredded cabbage, and tonkatsu or ponzu sauce! Some people also like lemon and Japanese mustard with their tonkatsu--I haven't tried it yet.
Enjoy!
Tuesday, July 8, 2008
Velvety Pumpkin Soup
We had this for dinner tonight, along with ocean perch fillets with seasoned salt, lemon, and butter. I got this recipe from Protein Power.
Velvety Pumpkin Soup
Serves 6
Ingredients
½ stick unsalted butter
1 small onion, peeled and chopped
1 clove garlic, peeled and sliced fine
2 packets Stevia
2 cups chicken broth
½ cup water
½ teaspoon coarse salt
¼ teaspoon black pepper
1 (15-ounce) can solid pack pumpkin or about 2 cups cooked pumpkin, mashed
2 cups half and half
1/8 teaspoon ground cinnamon
1. In a large saucepan over medium heat, melt the butter and when it foams and just begins to turn golden, add the onion and garlic. Cook for a minute or two until soft.
2. Add the chicken broth, water, salt, pepper, and sweetener and bring to a boil. Reduce heat to low and cook for another 10 to15 minutes, stirring occasionally.
3. Stir in the pumpkin, half and half, and cinnamon and cook another 5 minutes to heat through.
4. Blend with an immersion blender (or transfer soup to a blender or food processor in batches if necessary) and blend until smooth. May be kept a day or two in the refrigerator (once cooled) if desired.
5. Reheat to serve.
We really enjoyed it, but it doesn't seem to be the savory soup that the website indicated. My husband says it would be a good breakfast food, and I totally agree. It's mild and pleasantly seasoned. If you make it and it seems too bland, try just adding some salt. Or garnish with full-fat Greek yogurt for extra tastiness. In the morning, I might try it with goat cheese.
Velvety Pumpkin Soup
Serves 6
Ingredients
½ stick unsalted butter
1 small onion, peeled and chopped
1 clove garlic, peeled and sliced fine
2 packets Stevia
2 cups chicken broth
½ cup water
½ teaspoon coarse salt
¼ teaspoon black pepper
1 (15-ounce) can solid pack pumpkin or about 2 cups cooked pumpkin, mashed
2 cups half and half
1/8 teaspoon ground cinnamon
1. In a large saucepan over medium heat, melt the butter and when it foams and just begins to turn golden, add the onion and garlic. Cook for a minute or two until soft.
2. Add the chicken broth, water, salt, pepper, and sweetener and bring to a boil. Reduce heat to low and cook for another 10 to15 minutes, stirring occasionally.
3. Stir in the pumpkin, half and half, and cinnamon and cook another 5 minutes to heat through.
4. Blend with an immersion blender (or transfer soup to a blender or food processor in batches if necessary) and blend until smooth. May be kept a day or two in the refrigerator (once cooled) if desired.
5. Reheat to serve.
We really enjoyed it, but it doesn't seem to be the savory soup that the website indicated. My husband says it would be a good breakfast food, and I totally agree. It's mild and pleasantly seasoned. If you make it and it seems too bland, try just adding some salt. Or garnish with full-fat Greek yogurt for extra tastiness. In the morning, I might try it with goat cheese.
Polish Stirfry
This originated as a Rachel Ray recipe off the Food Network website. I have refined it, abandoned the pierogies, and embraced it for the fast, easy low-carb meal that it is. Even if it is from Ms. Ray....who tends to be a food cheerleader. I don't think that woman is allowed to not like anything.
Anyway, here it is:
Polish Stirfry
2 pounds kielbasa or Polish sausage, cut in angled slices (you can cook these straight from frozen, it will just take a little longer)
Olive oil to coat the bottom of the pan
1 tablespoon butter
1 large onion, quartered and sliced
1 package baby spinach (or the chopped greens of your choice)
1 pound sauerkraut, drained (if you don't like sauerkraut or don't want to bother, substitute with thinly sliced cabbage and add about a tablespoon of apple cider vinegar)
1 teaspoon ground mustard
1 teaspoon paprika
Salt
Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Add olive oil and butter to pan. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add spinach in batches as it wilts into the pan (add cabbage and vinegar before spinachif you are subbing for kraut). When spinach is wilted, add sauerkraut. Season stir-fry with mustard, paprika, and salt. Return kielbasa to pan. Heat through and serve.
Anyway, here it is:
Polish Stirfry
2 pounds kielbasa or Polish sausage, cut in angled slices (you can cook these straight from frozen, it will just take a little longer)
Olive oil to coat the bottom of the pan
1 tablespoon butter
1 large onion, quartered and sliced
1 package baby spinach (or the chopped greens of your choice)
1 pound sauerkraut, drained (if you don't like sauerkraut or don't want to bother, substitute with thinly sliced cabbage and add about a tablespoon of apple cider vinegar)
1 teaspoon ground mustard
1 teaspoon paprika
Salt
Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Add olive oil and butter to pan. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add spinach in batches as it wilts into the pan (add cabbage and vinegar before spinachif you are subbing for kraut). When spinach is wilted, add sauerkraut. Season stir-fry with mustard, paprika, and salt. Return kielbasa to pan. Heat through and serve.
Gingered Zucchini Ribbons
I think one of the most satisfying things to find on the web are 'normal' recipes that are already low carb. I don't want to have to buy weird ingredients or expensive utensils to cook my food.
Here is a recipe to swallow up some of those dirt-cheap (or free, if your garden or a friend's runneth over) zucchini. I found it at Global Gourmet.
Gingered Zucchini Ribbons
Ingredients
3 large zucchini (if dealing with garden zucchini, use up to medium size. The monster baseball-bat zucchini have skins that are too tough for this recipe)
salt
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter
Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. (To get a good angle on your zucchini, lay it edge-up on the cutting board and start peeling.)
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
I love the look of this dish, and its relative simplicity. If you want to be even lazier, see if your local Store of Fru Fru Food carries ginger juice.
I tried a variation of the zucchini ribbons this weekend in a sauce with garlic, lemon, and olives, but it had to be reheated before dinner and turned a muddy color. I was not as fond of it.
Here is a recipe to swallow up some of those dirt-cheap (or free, if your garden or a friend's runneth over) zucchini. I found it at Global Gourmet.
Gingered Zucchini Ribbons
Ingredients
3 large zucchini (if dealing with garden zucchini, use up to medium size. The monster baseball-bat zucchini have skins that are too tough for this recipe)
salt
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter
Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. (To get a good angle on your zucchini, lay it edge-up on the cutting board and start peeling.)
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
I love the look of this dish, and its relative simplicity. If you want to be even lazier, see if your local Store of Fru Fru Food carries ginger juice.
I tried a variation of the zucchini ribbons this weekend in a sauce with garlic, lemon, and olives, but it had to be reheated before dinner and turned a muddy color. I was not as fond of it.
Friday, July 4, 2008
Ham with Caper-Avocado Spread
In searching for food that might not send me into a spiralling Sugar Crash of Doom, such as the Pop-Tart that made its way into my mouth, I came up with this quick recipe. It's good as a snack or a light breakfast. It has the Husband Seal of Approval. And it is gourmet delicious.
For the Ham with Caper-Avocado Spread, you will need (2 small servings or one very large one):
6 or so slices of Black Forest ham (I think that's what I pulled out, but I'll never know, since it shredded as soon as I touched it)
1 oz cream cheese (soft goat or farmer's cheese would be tasty too, or even Better Than Cream Cheese if dairy is not an option)
Half a Hass avocado
Thinnish slice from the middle of a red onion (substitute other alliums freely)
2 teaspoons capers
2 teaspoons lemon juice, or a couple good squeezes
Salt
Shred the ham onto as many plates as you want servings. Scoop avocado flesh out of the skin with a spoon, and put in a small bowl along with the cream cheese. Use the edge of the spoon to cut the ingredients into small chunks, and the back of the spoon to smash them together. Blend them together, then add lemon juice, several shakes of salt, and capers. After distributing the new ingredients through the avocado cream paste, spoon onto the ham and spread almost to the edge of it. Sliver your onion slice into smallish pieces and sprinkle over the top. Eat with a fork.
If you had ham slices with more structural integrity, you could use a single ham slice, spread the avocado mixture on it, and roll it up. That was actually my intention. But the ham shreds were tasty, so who am I to complain?
I'll be trying some recipes from The Low Carb Gourmet later on today, so look for my report!
For the Ham with Caper-Avocado Spread, you will need (2 small servings or one very large one):
6 or so slices of Black Forest ham (I think that's what I pulled out, but I'll never know, since it shredded as soon as I touched it)
1 oz cream cheese (soft goat or farmer's cheese would be tasty too, or even Better Than Cream Cheese if dairy is not an option)
Half a Hass avocado
Thinnish slice from the middle of a red onion (substitute other alliums freely)
2 teaspoons capers
2 teaspoons lemon juice, or a couple good squeezes
Salt
Shred the ham onto as many plates as you want servings. Scoop avocado flesh out of the skin with a spoon, and put in a small bowl along with the cream cheese. Use the edge of the spoon to cut the ingredients into small chunks, and the back of the spoon to smash them together. Blend them together, then add lemon juice, several shakes of salt, and capers. After distributing the new ingredients through the avocado cream paste, spoon onto the ham and spread almost to the edge of it. Sliver your onion slice into smallish pieces and sprinkle over the top. Eat with a fork.
If you had ham slices with more structural integrity, you could use a single ham slice, spread the avocado mixture on it, and roll it up. That was actually my intention. But the ham shreds were tasty, so who am I to complain?
I'll be trying some recipes from The Low Carb Gourmet later on today, so look for my report!
Wednesday, July 2, 2008
Recipe Trial: Mini Meatloaf Wrapped in Bacon
So I tried this recipe last night, because my original plan of using my ground meat in a sauce for low-carb pasta (Dreamfields is amazing) was foiled by my use of tomato puree in....something else that I forget, but which was probably not very good.
I had to make a few changes, so don't let this be a complete review of this recipe for ya! I had a pound of ground chuck and a pound of ground pork, so that is what I used. I substituted the last of my almond meal (drat, now I have to go to the store again!) for the breadcrumbs. I don't think that there was quiiiiite a cup of it. I used eggs, which is in the recipe but the author does not use. I used a scant cup of the optional cheese. And I made my own ketchup out of the bit of tomato puree in my fridge, apple cider vinegar, salt, and cloves.
It proved to be relatively easy to make, although having someone else there to wrap the bacon around your squishy ball of meat mixture is extremely helpful. Unlike the author's, my meatloaf was greasy--I had to wipe the top of my muffin tin with paper towel before I grabbed it, hoping to save my oven mitts. Luckily, there was no grease fire, thanks to my poor pizza stone, which lives in the oven. I sense a gruelling scrub session in my future.
The meat was moist, cooked through, and nicely flavored, although not very firm. We are pretty happy to eat our little meat-muffins (you should have seen my husband's look of disbelief when he saw them), but the Best Beloved votes for just beef next time. I may also try to make some low-carb breadcrumbs, in hopes that they will firm this up. This recipe intrigues me and I wish to know more. I may also put them on a rack in a roasting pan, and see if I can cook more of the grease out of them. When I finish redacting this recipe for low-carb deliciousness, I will post it.
I had to make a few changes, so don't let this be a complete review of this recipe for ya! I had a pound of ground chuck and a pound of ground pork, so that is what I used. I substituted the last of my almond meal (drat, now I have to go to the store again!) for the breadcrumbs. I don't think that there was quiiiiite a cup of it. I used eggs, which is in the recipe but the author does not use. I used a scant cup of the optional cheese. And I made my own ketchup out of the bit of tomato puree in my fridge, apple cider vinegar, salt, and cloves.
It proved to be relatively easy to make, although having someone else there to wrap the bacon around your squishy ball of meat mixture is extremely helpful. Unlike the author's, my meatloaf was greasy--I had to wipe the top of my muffin tin with paper towel before I grabbed it, hoping to save my oven mitts. Luckily, there was no grease fire, thanks to my poor pizza stone, which lives in the oven. I sense a gruelling scrub session in my future.
The meat was moist, cooked through, and nicely flavored, although not very firm. We are pretty happy to eat our little meat-muffins (you should have seen my husband's look of disbelief when he saw them), but the Best Beloved votes for just beef next time. I may also try to make some low-carb breadcrumbs, in hopes that they will firm this up. This recipe intrigues me and I wish to know more. I may also put them on a rack in a roasting pan, and see if I can cook more of the grease out of them. When I finish redacting this recipe for low-carb deliciousness, I will post it.
Lemon-Basil Zucchini Soup
So as soon as I resolve to eat healthily and all, I go from my delicious egg francaise salad over to visit a friend. My very kind friend buys me food and drink stuffed with high-carb goodness. Who am I to refuse delicious, thoughtful food? Sigh. Oh well, it was a special occasion, and I will continue to do better.
I have to get over being embarrassed about being on a diet. But I really am...I always swore that I would never diet, having seen the futile struggle of so many of my friends and family. Anyway, back to being virtuous.
The original incarnation of this recipe was from Food Network. It seems to have been taken down, and I hadn't bothered to mark who came up with it, so unknown but brilliant chef, I am sorry. (Never mind, I found it here. Apparently, the recipe is from Curtis Aikens.)
I tried this for the first time several summers ago, when the zucchini of my friend's garden overflowed blissfully onto my counters. Well, my parents' counters, at that point. As my grandmother was growing sprawling bushes of basil at the time, it was perfect. Everyone was in love with the fresh zingy flavor, and its inexpensive, home-grown characteristics.
Then, I lost it. And however many times I searched Food Network's site, using the obvious key words of 'lemon', 'basil', and 'zucchini', it would not come up. Finally, in desperation, I started searching the internet. Google found the recipe. It was on the Food Network page still. It just does not come up, even if you search for basil in the soup category. I don't know why this is, but I figure that means this recipe needs to be shared even more.
I have changed a few things about the recipe, as you can see, but feel free to change them back.
Lemon-Basil Zucchini Soup
2 tablespoons olive oil
1 1/4 pounds-ish zucchini, roughly chopped (you may use other summer squashes, but what I need to use up is always zucchini)
1 large onion, chopped
5 cups chicken broth (I use boxed lower-sodium, but again, to taste)
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons almond meal or other flourlike thickening substance of your choice
Salt to taste (this needs a fair amount of salt. I'd add at least a teaspoon to the soup, and if your soup tastes un-amazing at the table, a good shake of salt will make it sparkle)
Juice of 1 lemon
Heat the oil in a large saucepan or stockpot, and add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add broth, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and almond meal together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender or use a handy dandy stick blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve.
FitDay tells me that the entire recipe has 590 calories, 48 grams of fat, 21 grams of protein, and 24 grams of carbohydrates. Since this is at least eight portions, and possibly more, that means three carbs or less a serving. And that makes me happy.
The original recipe calls for sour cream or yogury as a garnish or accompaniment. This could be pretty good (I'm too lazy to try it, plus half the time serve it to my mother, who is allergic to cow's milk). However, I found that the soup becomes ten times more amazing if you put your hot soup into a bowl and put a slice or two of goat cheese (the kind that comes in a log in the fancy cheese section of Kroger or similar stores) in it. It halfway melts into the soup, making it rich and creamy and fabulously tangy. I like two slices per small bowl; my husband, who is not as big of a fan of goat cheese, likes one.
You are welcome to add pepper. I am pretty sensitive to the stuff, so I let people add it at the table.
You could also use another solid-at-room-temperature oil, like coconut, or the lactose-free tastiness of ghee, and skip the goat cheese, giving you a dairy-free soup.
And now I'm going to go eat the last leftover bowl. Did I mention it keeps quite well in the fridge in a tupperware container? Mmm, goat cheese....
I have to get over being embarrassed about being on a diet. But I really am...I always swore that I would never diet, having seen the futile struggle of so many of my friends and family. Anyway, back to being virtuous.
The original incarnation of this recipe was from Food Network. It seems to have been taken down, and I hadn't bothered to mark who came up with it, so unknown but brilliant chef, I am sorry. (Never mind, I found it here. Apparently, the recipe is from Curtis Aikens.)
I tried this for the first time several summers ago, when the zucchini of my friend's garden overflowed blissfully onto my counters. Well, my parents' counters, at that point. As my grandmother was growing sprawling bushes of basil at the time, it was perfect. Everyone was in love with the fresh zingy flavor, and its inexpensive, home-grown characteristics.
Then, I lost it. And however many times I searched Food Network's site, using the obvious key words of 'lemon', 'basil', and 'zucchini', it would not come up. Finally, in desperation, I started searching the internet. Google found the recipe. It was on the Food Network page still. It just does not come up, even if you search for basil in the soup category. I don't know why this is, but I figure that means this recipe needs to be shared even more.
I have changed a few things about the recipe, as you can see, but feel free to change them back.
Lemon-Basil Zucchini Soup
2 tablespoons olive oil
1 1/4 pounds-ish zucchini, roughly chopped (you may use other summer squashes, but what I need to use up is always zucchini)
1 large onion, chopped
5 cups chicken broth (I use boxed lower-sodium, but again, to taste)
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons almond meal or other flourlike thickening substance of your choice
Salt to taste (this needs a fair amount of salt. I'd add at least a teaspoon to the soup, and if your soup tastes un-amazing at the table, a good shake of salt will make it sparkle)
Juice of 1 lemon
Heat the oil in a large saucepan or stockpot, and add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add broth, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and almond meal together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender or use a handy dandy stick blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve.
FitDay tells me that the entire recipe has 590 calories, 48 grams of fat, 21 grams of protein, and 24 grams of carbohydrates. Since this is at least eight portions, and possibly more, that means three carbs or less a serving. And that makes me happy.
The original recipe calls for sour cream or yogury as a garnish or accompaniment. This could be pretty good (I'm too lazy to try it, plus half the time serve it to my mother, who is allergic to cow's milk). However, I found that the soup becomes ten times more amazing if you put your hot soup into a bowl and put a slice or two of goat cheese (the kind that comes in a log in the fancy cheese section of Kroger or similar stores) in it. It halfway melts into the soup, making it rich and creamy and fabulously tangy. I like two slices per small bowl; my husband, who is not as big of a fan of goat cheese, likes one.
You are welcome to add pepper. I am pretty sensitive to the stuff, so I let people add it at the table.
You could also use another solid-at-room-temperature oil, like coconut, or the lactose-free tastiness of ghee, and skip the goat cheese, giving you a dairy-free soup.
And now I'm going to go eat the last leftover bowl. Did I mention it keeps quite well in the fridge in a tupperware container? Mmm, goat cheese....
Monday, June 30, 2008
I Don't Want To Be On A Diet
I love food. That's the first thing that you need to know about me. I enjoy eating it, I enjoy making it, I even enjoy looking at it. I like to read recipe books in my spare and not-so-spare time. And I adore trying new things.
This is why I hate the idea of being on a diet. It means that a large portion of food is out of my reach. I don't care too much for prepackaged stuff--that doesn't bother me--but losing basic ingredients and unique flavors bothers me a lot. Substitute away, but every ingredient has its own taste and its own properties, and when you eliminate it from your food, you've lost those possibilities.
Unfortunately, I don't have much of a choice. I'm hypoglycemic, and if I'm going to remain functional, I have to take out the foods that are draining my energy and destroying my life. It took me a while to figure this out. I also have to lose the weight I gained attempting to control my symptoms before I knew what they meant. It is so difficult to know what and when to eat when eating really does make me feel better, at least for a little while.
After consulting with a couple of dietitians, I think what is necessary is to drastically reduce my consumption of carbohydrates. When I do consume them, it needs to be with protein and fat. A once-a-month treat eaten on its own will mess with the blood sugar/insulin/adrenaline cycle nearly as much as eating it every day.
I hate these constraints, but my life is going to revolve around food no matter what I do. I want to ditch the shaky, nauseous, depressed, food-coma life that I have, and be happy, healthy, and energetic. It is way too early in my life to be dragging. I have things to do, and things I want to do. I need to have more energy than average, not less.
So I am trying to convince myself that these restrictions and constraints are like writer's guidelines. (Writing is a passion of mine as well.) I find that narrowing my options there inspires and challenges me. It is much easier to be creative when you have parameters--in fact, the more stringent the requirements, the more your innovations shine. I need to delight in the limits, and not allow them to depress or frustrate me.
I can do this.
This is why I hate the idea of being on a diet. It means that a large portion of food is out of my reach. I don't care too much for prepackaged stuff--that doesn't bother me--but losing basic ingredients and unique flavors bothers me a lot. Substitute away, but every ingredient has its own taste and its own properties, and when you eliminate it from your food, you've lost those possibilities.
Unfortunately, I don't have much of a choice. I'm hypoglycemic, and if I'm going to remain functional, I have to take out the foods that are draining my energy and destroying my life. It took me a while to figure this out. I also have to lose the weight I gained attempting to control my symptoms before I knew what they meant. It is so difficult to know what and when to eat when eating really does make me feel better, at least for a little while.
After consulting with a couple of dietitians, I think what is necessary is to drastically reduce my consumption of carbohydrates. When I do consume them, it needs to be with protein and fat. A once-a-month treat eaten on its own will mess with the blood sugar/insulin/adrenaline cycle nearly as much as eating it every day.
I hate these constraints, but my life is going to revolve around food no matter what I do. I want to ditch the shaky, nauseous, depressed, food-coma life that I have, and be happy, healthy, and energetic. It is way too early in my life to be dragging. I have things to do, and things I want to do. I need to have more energy than average, not less.
So I am trying to convince myself that these restrictions and constraints are like writer's guidelines. (Writing is a passion of mine as well.) I find that narrowing my options there inspires and challenges me. It is much easier to be creative when you have parameters--in fact, the more stringent the requirements, the more your innovations shine. I need to delight in the limits, and not allow them to depress or frustrate me.
I can do this.
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