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Posts Tagged ‘low carb’

icecream

Low carbing? Good for you! Not impressed with the chemical crap storm nutritional composition of Atkins bars but still want a treat? Even better! You don’t have to subject yourself to those things to get a sweet fix of dessert! Try this next time – but do plan ahead. It’s best when it’s been in the freezer a few hours.

KKF Low-Carb Mocha Decadence Ice Cream

2 cups heavy cream

4 raw egg yolks

2 tsp instant coffee granules

2-3 T cocoa powder (depending on how chocolately you want it)

9 packets powdered stevia

2 T vanilla vodka (AKA home made vanilla extract)*

Whisk the egg yolks until smooth, then add the cream, whisk well. Add the other ingredients slowly and whisk well until it is well combined. Whisk in the vodka. (This adds flavor but mostly keeps it soft enough to scoop when you pull it out of the freezer.) Put it in your ice cream maker (I have this one) and churn til nice and thick – I left mine for about 20 minutes.

FREAKING YUM. And the entire recipe has about 20 carbs. Not that I suggest you sit down and eat the whole thing in a sitting….

* I make this with the empty pods when I use the beans for something else. Once I’ve scraped the pods and used them for whatever else I was making, I stick the empty pods in a pint of vodka, stick it under the bar and forget about it. Works great and I made my vanilla beans pull double duty!

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So for all the recipes I try and food that I make at home, you would think that I’d done a brisket before.

Nope.

Not a single brisket had ever graced my freezer, refrigerator or oven…until today. Now all I can think about it how do I get me another one. I emailed my farmer and was like “Hey…yeah…how’s going? Brisket. Thanks for the beef last brisket. You have anything left in your brisket like maybe some brisket? HELP ME!”

I don’t even have a picture because it was gone in like 10 minutes. Moist, tender, savory, falling apart deliciousness. No sugar, too, which is awesome for low carbers! I used Tyler Florence’s recipe here. Only change I made is that I did not use carrots – celery and onion only – and I turned down the heat to about 300. The first time I basted it seemed too hot for me. So 300 for almost 4 hours was perfect.

The veggies were pretty dead by the end of the cooking time, so I just strained them out and chucked them. They were all they could be contributing to the sauce.

So get yourself a grass fed brisket and get on with it already! Don’t deprive yourself for years like I did. Take a lesson from KKF – neglecting brisket is a kung faux pas!!

 

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KKF Easiest Pork Stir Fry

This was the simplest stir-fry ever and totally delicious. It’s perfect for two people. Give it a shot!

KKF Easiest Pork Stir Fry

1 T coconut oil
1 t red pepper flakes
4 garlic cloves, minced
1 to 1 1/2 inch piece of fresh ginger, peeled and minced
5 – 6 baby bella mushrooms, sliced
1/2 red bell pepper, sliced
~3/4 lb sliced pork (I used loin)
splash of fish sauce
soy sauce to taste

Melt coconut oil in large skillet over medium-low heat. Saute the garlic and red pepper flakes for a few minutes, then add the mushrooms. When the mushrooms are about half done, turn up to medium heat and add the pork and ginger. Stir constantly, ensuring that the pork pieces get cooked evenly. When the pork is almost done, add the red bell pepper. Let the pork finish up and then add the splash of fish sauce.

Plate it up and add soy sauce to personal taste.

You could serve rice with this, but if you are low-carbing it is perfectly delicious all on its own.

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parmcrisp
Everyone should be making these yummy cheese crisps. I made them with parmesan (I bought it pre-shredded…shhh…) and they are beautiful and delicious. Since I used pre-shredded (that’s actual shredded parmesan, NOT the shelf-stable Krap Kraft pulverized stuff) it took me all of 15 minutes to make and that includes the time I spent savoring the first one.

Simply put, oil a piece of parchment on a baking sheet, take a tablespoon of shredded parmesan and make a little circle (I got 11 rounds on my sheet pan but probably could have gotten away with more since they don’t spread out much), bake them at 350 for about 6-7 minutes. (Recipe says 5-6 but mine took a little longer – just keep an eye on them.)

Unlike potato chips, these crisps are so satisfying you CAN eat just one…and not the whole bag!

Check out the original recipe here.

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Bacon and cheese quiche on a bed of arugula

Even when you love to cook, there are some days you are just energy-zapped or plain too busy to spend time making a delicious meal. Takeout is tempting you. A pizza delivery is just a phone call away. Just say no! When I’m feeling like this, I often turn to a crustless quiche. It’s easy, flexible, takes next to no time to prepare and is super delicious. A bacon and cheese quiche is what I made last week.

KKF Bacon & Cheese Crustless Quiche

4 eggs

1 1/3 cups heavy cream

About ½ cup of cooked bacon bits (preferably nitrite-free from free ranging hogs)

About ½ cup of grated cheese (your choice)

Nutmeg

Salt and pepper to taste

Butter (preferably grass-fed)

Coat a glass pie dish with butter. It doesn’t need to be a thick layer but make sure the whole surface is covered. (I use my fingers, but you could wax paper or plastic wrap.) Beat together your eggs and dairy, grate in a good five or six scrapes of fresh nutmeg (I never use pre-ground nutmeg) and season with a bit of salt and pepper, keeping in mind that you’re adding bacon so that will add salt as well. Pour the egg mixture into the buttered pan. Sprinkle the bacon bits and grated cheese onto the quiche-to-be. (I kind of push down the cheese and bacon so the egg mix covers them so that the cheese doesn’t burn.) Pop the dish in a 350 degree oven for about 40 minutes and pow – delicious dinner!

A note about bacon bits: I cook my homemade bacon up in large batches. Whatever I can wrestle away from Test Subject Bill I cut up into chunks and keep in the freezer. That way I can reach in and grab REAL bacon bits any time I need to add them to something. You don’t even have to worry about thawing them.

The great thing about quiche is that you can put just about anything into them. Leftover asparagus? Toss it in. Cooked spinach? Score. Diced ham, goat cheese, broccoli. It’s a great way to use up little bits of leftovers.

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Every now and then you make a meal, not expecting much, and you end up really suprising yourself. I had one of those tonight and figured I’d better blog about it before I forget what I did. And since I’m still trying to get into that dress for my niece’s wedding, I decided to keep the meal low-carb. Asian without rice. It is kind of wrong…

Braised bok choy and kale, marinated chili flank steak, asian style green beans and kimchi

I found this recipe for Asian Barbecued Steak a while back. It sat around until I thought, hey, I should try it. I obtained a flank steak specifically for this purpose. I marinated it in the chili sauce mix for about four hours or so. The recipe is for grilling, but I pan fried. My grill is still rigged for bacon smoking. I hit it for maybe four minutes or so per side (I didn’t really time, just felt the steak with tongs for doneness) then covered and let it rest for five or ten minutes. When it came out, I cut it on the diagonal, against the grain, and wow! It was tender, juicy and flavorful. Test subject Bill went back for seconds!

To accompany the steak, I braised up some bok choy and some kind of purple kale I got in my CSA box. Let me just say, I don’t really like kale. Or at least I’ve never had it in a way that I enjoyed. This time I sauteed it with garlic and ginger (the worst ginger in the world, thanks Publix), fish sauce, a little white wine and duck fat. I thought that by using some leftover duck fat from my very last duck (*sniff*) it would do something for it. It really didn’t. I even threw in a few teaspoons of sugar trying to do ANYTHING to make it enjoyable for me…but alas…nope. However, when I mixed it with a side of kimchi it was palatable.

The wilted greens may have been a bust, but the green beans were a hit! I got a bag of beans in my last CSA box so I cleaned and cut them and made a sauce of soy sauce, fish sauce, worchestershire sauce, garlic powder, onion powder, cayenne pepper and powdered mustard. I poured the sauce over the beans and roasted at 400 degrees for ten minutes or so. Very yummy! I’ll have to remember this because test subject Bill actually ate the beans, then made sure that I wasn’t thinking about tossing the leftovers. Success!

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