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Archive for the ‘Beef’ Category

When you want to tenderize a tougher cut of meat, like flank steak or London Broil, you have to marinate it to loosen up those meat fibers a bit.  This is one of my favorite steak marinades to use on London Broil.  If you can’t get flank or London Broil, use a piece of lean chuck roast. The flavor on the outer crust of meat is just divine.  The longer you marinate the meat, the more tender the meat will get.  Marinating all day long is preferred, but a minimum of 4-5 hours is a must lest you end up with a very tough, difficult to chew experience.  My husband cooked ours tonight a bit too long (medium) for our personal taste, as we prefer medium rare, but it was still quite tasty and still fairly tender.  This recipe is suitable for all phases of Atkins beyond Induction.  If you are still on induction, sub in some beef broth for the red wine.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

3 lb. piece of London Broil or flank steak

½ clove garlic, minced

1½ tsp. tomato paste

½ c. red wine (or beef broth if still on Induction)

¼ c. low sodium soy sauce

2 T. balsamic  vinegar

1 tsp. Worcestershire sauce

DIRECTIONS:  Coat the meat with the black pepper and set in a glass or plastic marinating pan.  Add the remaining ingredients, stirring in the tomato paste well until it is evenly distributed in the liquid.  Using a basting brush, drizzle the marinade over the meat and place marinating pan in the refrigerator.  Marinate for at least 4 hours to all day long, drizzling over the meat carefully hourly.  Turn the meat once or twice while marinating.

When ready to cook, prepare a hot charcoal fire.  Lift meat out of marinating pan and discard the marinade.  Place meat directly over the hot coals and grill for about 8-10 minutes on a side or until it reaches your desired stage (around 8 minutes per side for medium rare; around 10 for medium as shown).  These two cuts of meat are really too tough to cook them well done.  Just being honest.  Serve with a nice salad or your favorite green side dish.  This is delicious with compound butter, if you have a favorite recipe.  Here’s the one I used tonight:  Garlic Herb Butter.

NUTRITIONAL INFO:  As the marinade is discarded, a firm count per serving is difficult to arrive at.  No more than 1 T. is consumed on the meat surfaces, if THAT much.  1 T. marinade contains around 1.27 net carbs, so that is what is added to the serving below.

NUTRITIONAL INFO:  Serves 6-7 people nicely (maybe 8), so each serving of meat with 1 T. marinade contains around:

297 calories, 12g fat, 1.3 carbs, 0 fiber, 0 NET CARBS, 44 g protein, 101 mg sodium

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Chipotle Beef Strudel

This dinner came out utterly delicious!  I’ve been wanting to try a strudel application with my Mozzy Dough and finally did it!  Didn’t tear up; didn’t fall apart, and the full recipe of dough was just the right ratio of dough to filling for this use.  Next I’ll be trying some fruit streudel with it, so stay tuned!  You want to use 90% lean beef in this recipe or drain your beef off VERY well.  This recipe is not suitable until you have reached the grains rung of the Atkins carb re-introduction ladder.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  Order your books from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 recipe my Mozzy Dough

10 oz. lean ground beef (preferably 90%)

2 oz. onion, chopped

½ tsp. chili powder

¼ tsp. garlic powder

½ c. Ro-Tel tomatoes and green chiles (drained solids only)

3 slices Pepper Jack or Monterey Jack cheese, torn in half

OPTIONAL:  1-2 T. cilantro, chopped to garnish

VARIATION:  On nights you can afford the extra carbs, a band of 1/2 cup canned refried beans added down the middle would be delicious, but that addition isn’t calculated in below. 

DIRECTIONS:  Brown the ground beef and onion together in a skillet over medium-high heat.  Add the chi8li powder and garlic powder.  Stir well.  Add the drained  tomatoes with chiles and reduce heat to medium.  Simmer until tomatoes have cooked up dry.  Remove from heat.

Preheat oven to 350º.  Line an 11×15 baking sheet with parchment and set aside.  Make the Mozzy Dough by that recipes instructions.  Form an oblong “log” of the dough and place lengthwise on the parchment lined pan.  Using a fork or your fingers lightly moistened, gently press into a rectangular shape about 10″x13″ and just under ¼” thick.  Do this carefully so as not to tear the dough.  Spoon the meat filling down the very middle of the dough rectangle, lengthwise, leaving at least 2″ uncovered dough on each long edge you will eventually be folding over the filling.   Next lay the jack cheese slice pieces down the meat filling from one end to the other.

Using the parchment to help you, using both hands, lift up the long edge of the dough up and over the filling.  Do the same with the other side of the dough.  Pull to the center if necessary so you can pinch the center seam of the dough together to seal it.  Pinch each end of the “strudel” as well so filling won’t ooze out.  Again, using the parchment to help handle the strudel, roll it over so it will be seam side down on the parchment-lined pan now.  Bake at 350º for 18-20 minutes.  Keep an eye out at the 15 minute mark, as some ovens cook hotter than others.  Remove when golden brown and garnish with the chopped cilantro.  Cut into 5 portions and serve with a lovely guacamole salad.  The Chipotle Mayo below is optional, but it is super yummy dotted on the top of each bite as you eat the strudel. 

Chipotle Mayo: Stir together 4 T. homemade mayo, ½ c. sour cream, ¼ tsp. chili powder, 1 seeded & mashed chipotle chili pepper (the kind in can packed in adobo sauce) & dash salt. Each tablespoon has about 0.5 net carb.

NUTRITIONAL INFO:  Makes 5 servings, each contains (excluding sauce, as I can’t know how much you will use on your serving)

469 calories, 35.2g fat, 13.88g carbs, 8g fiber, 5.88g NET CARBS, 37g protein, 739mg sodium

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We were in Sam’s Club last month and picked up what was labeled “Cowboy Ribsteak”.  What it was was a bone-in rib roast about 4″ thick.  Well, we bought one just so we could try my Dad’s favorite beef grilling marinade on it and WOW, was it ever good tonight.  My husband grilled it about 25 minutes on a side and it was medium-rare perfection!

This marinade recipe was truly my Dad’s pride and joy.  In his 83 years on this earth, he never found a marinade he liked better.  I confess I have not either.  It’s unique; it’s DELICIOUS!  You grilling fanatics MUST try this recipe sometime!  This recipe makes enough marinade for an 8 lb. boneless rib roast, but my “Cowboy Steak” was only 3.75 lb.  We pigged out and will still have enough for another meal and then some.  This meat isn’t as tasty reheated, so we may eat all that was leftover in cold sandwiches.

This would also be delicious for grilling a nice lean chuck or sirloin roast.   It is Atkins friendly (just not Induction friendly, because of the wine).  Leaving out the wine just isn’t an option for this recipe, so wait until the Atkins OWL (Ongoing Weight Loss) Phase 2 to enjoy this wonderful hunk of grilled melt-in-your-mouth beef.  I guarantee, this is so good you’ll be fighting over who gets the two end slices, just like at my house.  🙂

Many more delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a myriad of delicious recipes you are going to want in your collection.  Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

MARINADE INGREDIENTS: (remember, it is not all consumed)

1/2 tsp. garlic powder

1 tsp. paprika

1/8 c. low-sodium soy sauce (1/4 c. if you can tolerate the sodium, I don’t though)

1/2 c. dry red wine (burgundy or claret work nicely but any dry red will do)

1 T. tomato paste

1½ T. coarse ground black pepper (or enough to entirely coat your meat thickly)

DIRECTIONS:  Pound the coarse ground black pepper over all surfaces of a nice rib roast or extra thick rib steak using the butt of your palm or the smooth side of a meat cleaver. Use less pepper if doing a smaller piece of meat. Place meat in glass dish. I drizzle marinate every half hour (as often as you can remember to stop and do it) most of a day (minimum 6 hours). Most efficient way to marinate without disturbing pepper coating is to use a basting brush. Do not touch the meat with your brush, or you’ll wipe all the pepper off! Hold it over the meat and let it drip off the brush. When surface is soaked, put in refrigerator to marinate between “bastings”.  I baste hourly until cooking time.

COOKING:  This recipe really is not good cooked inside in your oven. Not sure why, but trust me on this one, it just isn’t, so grill it for sure.  It seems the marriage of the marinade with charcoal smoke makes this recipe taste divine.

Prepare your charcoal fire and when ready, set the meat slightly off to the side (not directly over the coals).  You need to grill a 4# roast for about 1 hour 20 minutes for medium-rare (125º on your meat thermometer).  That’s about 40 minutes on each side total).  A rotary spit works best if you have one on your grill, otherwise, just turn the meat every 15 minutes or so.  Best if not cooked past medium to medium-rare stage.  I take mine off when my meat thermometer reads 125º degrees and set it on my cutting board for around 5-7 minutes to “rest” before slicing.  A piece of meat this large will continue to climb to around 130º while resting. That’s usually a nice pink medium-rare inside.

This recipe always gets the WOWS when I serve it.  Hope you folks will try it! I think you’ll find you won’t be sorry you did! The outside slices are so good we always fight over them at home.  🙂

NUTRITIONAL INFORMATION:

The marinade is discarded when you cook the meat.  No further basting should be done while cooking as there is now raw meat juice in the marinade.   Calculating how much marinade is consumed is difficult.  It would also be impossible for me to know how many servings you are able to get out of your roast.  So I’m providing the totals for the entire batch of marinade and you will have to see how much it makes and how much is left in the pan before discarding to determine roughly how much is staying on the meat and thus consumed by how many people you are serving.   Most of the sauce goes down the drain, to be perfectly honest, so you’re getting mostly sodium from the soy sauce and a few carbs from the wine and tomato paste that cling to the surface of the meat (a little more if you get the end slices).  The figures below DO NOT INCLUDE THE MEAT.

The entire batch of marinade has:

131 cals, 0.7g fat, 18g carbs, 4.6g fiber, 15.4 NET CARBS (entire batch), 5.5g protein, 1070 mg. sodium

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eggplant-torte-before-slicing-2I’m really on an eggplant kick this week.  It’s so delicious and versatile as well.  So many ways to prepare it, either alone or in combination with other vegetables and meats.  I even have a Jicama-Eggplant Dressing  and an Eggplant-Sausage Stuffing that are both out of this world!

I’m always been fascinated by layered terrines when the chefs press them into terrine pans on television cooking shows.  They are even prettier, and can be quite colorful with the right ingredients, when they are sliced.  My only terrine experiment to date has been one with eggplant and ground beef that resembles lasagna in appearance and flavor.  For that one, I used a non-stick meatloaf pan that is extra long (12″ x 4″).  I debated on whether to use spaghetti sauce or a beaten egg-cream mixture and opted for the red this time.  I will be trying the other version soon though. 🙂  I used “Classico” brand Tomato & Basil spaghetti sauce (6 NC per ½ cup) and used VERY little of it between each layer of the torte to avoid it being “soupy”.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint.

VARIATIONS:  Omit the pound of ground beef for a more dominant eggplant-tasting dish.  Another variation would be to omit the red spaghetti sauce and use a sauce of 4 eggs beaten with 1/4 c. heavy cream spread between the layers.  You will need to recalculate carbs with these variations.

INGREDIENTS:

12 oz. eggplant, sliced thin 1/8″ thick (allow more time for thicker slicing)

1 lb. ground beef

1 c. low-carb  meatless spaghetti sauce of your choice

1 c. shredded mozzarella cheese

8 basil leaves, chopped

¼ c. shredded Parmesan cheese

DIRECTIONS:    Preheat oven to 350º.  Oil a terrine pan or meatloaf pan lightly and set aside.  Stem and cut the eggplant lengthwise into 1/8″ thin slices (for fastest cooking time).  Set aside.  In a skillet brown the ground beef.  Add the basil and stir until it is wilted.  Remove from heat.

To construct the terrine, place a single layer of eggplant slices on the bottom of the oiled pan.  Dot with about 3 T. sauce and spread evenly with the back of your spoon. This is not much sauce, but you do not want this torte to come out soupy, so this is intentional. Top with about ¼ of the meat.  Sprinkle with ¼ c. mozzarella.  Place another layer of eggplant on the top.  Press all down firmly with your fingers to compact.  Repeat with the sauce, ¼ of the meat and cheese.  Place the third single layer of eggplant slices and again press down firmly.  Repeat with the sauce, ¼ of the meat, and cheese. Place the final layer of eggplant on top, the rest of the sauce, the last of the meat and the last of the mozzarella shreds. Press down again to compact the layers.

eggplant-torte-before-slicing-1If you should have any unused eggplant slices,  you can either decorate a final layer as shown (left) if serving to company, save the remaining eggplant for another day’s soup or chop it up for a future casserole.  Sprinkle the top of the torte with the ¼ c. Parmesan cheese and cover tightly with foil.    Bake at 350º for 45 minutes,then remove foil and bake another 10 minutes or until lightly browned on top.  If knife goes into center easily, it is completely done.  Thicker eggplant will require probably 15 more minutes cooking time.    Remove from oven and let sit for 5 minutes before attempting to cut into four equal servings.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

445 calories, 31 g fat, 10.15 g carbs, 3.92 g fiber, 7.23 g NET CARBS, 30.6 g protein, 516 mg sodium

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Tamale Pie

Tamale Pie

My mother used to make a dish she called Tamale Pie that had a wonderful cornmeal masa topping that was baked on top.  I just loved this dish.  Well cornmeal is so carb-pricey I just won’t use it anymore.  But I tinkered around with my Mom’s old recipe and came up with a tasty low-carb version.  This casserole is pretty darn close to the original recipe in flavor.  This recipe is not suitable until Phase 2 Atkins since it has baby corn in it.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

14 oz. lean ground beef

3 oz. onion, chopped

2 Roma tomatoes, coarsely chopped (or half of a 15-oz can crushed tomatoes,drained)

1 tsp. chili powder

1 tsp. dried ancho or guajillo chiles (both are mild), seeded and chopped

2¼-oz, pitted black olives, sliced and drained

6 oz. cheddar cheese, grated

1 clove fresh garlic, minced

¼ tsp. salt

15 oz. canned baby corn, drained, divided (I use Dynasty brand)

2 large eggs

½ c. almond flour

2 T. flax meal

1 tsp. corn bran (I order from Honeyvillegrains.com)

¼ c. heavy cream

DIRECTIONS:  Preheat oven to 350º.  You will need a medium casserole dish for this recipe, but no greasing will be necessary.

For the bottom meat layer:  brown meat over med-high heat until it releases its grease.  Add onion, garlic, salt, chili powder and crushed ancho chiles.  Saute until onion is getting tender.  Add tomatoes, olives and half of the baby corn, sliced or chopped coarsely.  Saute until tomatoes are getting soft and releasing their juice.

For the “masa” topping:  Blend or pulse the remaining half of the baby corn until smooth.  Add almond flour, flax meal, corn bran, cream and eggs and pulse until a smooth batter.

Pour the bottom meat layer into a ceramic casserole dish.  Sprinkle the cheese over the meat layer.  Then gently spoon the topping over the meat mixture.  Bake at 350º for 20 minutes or until topping is just cooked in the middle (just dry to the touch) but not really browned.   Serve with a nice sliced avocado lightly dusted with garlic powder or your favorite guacamole salad.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

625 calories, 43.6 g  fat, 15.7 g  carbs, 6.78 g fiber, 8.92 g NET CARBS, 43 g protein, 1322 mg sodium (mostly from  cheese)

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I have a tri-color pack of bell pepper in the fridge and got this soup idea for our lunch today from a photograph I saw on the internet today.  This isn’t a classic Pepper Pot, but with all the peppers I put in this, I’m going to call it my Tex-Mex version of a classic recipe (Google Pepper Pot for the original dish).  I also had 1 can of Eden brand soy black beans on hand which are so low in carbs (unlike regular black beans), I decided to throw them in the pot for good measure.  Good decision, as they made this delicious soup very filling!  They are not listed in the ingredients and are not calculated in the numbers below as I know many are opposed to consuming soy beans or any soy products.  This recipe is not suitable until you are in Atkins Phase 2, but omit the beans and you can enjoy it while still in Induction Phase.

Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes and some new creations from Chef George Stella and Jennifer Eloff. Order your copy (or any of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 lb. lean ground beef (I used grass-fed 90%)

4 oz. onion, chopped

4 slices thick bacon, coarsely chopped

½ c. each coarsely cut up red, yellow and green bell pepper

1 c. celery with leaves, sliced

1 c. each parsley and cilantro, chopped

6 plum tomatoes, diced very large

4 c. beef or chicken broth

1 tsp. chili powder

½ tsp. chipotle chili powder (or more regular chili powder)

½ tsp. ground cumin

3 T. rice wine vinegar

½ tsp. each salt and coarse black pepper

DIRECTIONS:  Brown the bacon in a large soup pot over high heat.  Add the onion and stir-fry until it begins to caramelize.  Add crumbled ground beef and brown until no longer pink.  Add all remaining ingredients.  When all comes to a boil, lower heat and simmer for about 20-30 minutes or until celery is tender.  Serve at once with a garnish of a few sprinkles of cheddar cheese if desired.

NUTRITIONAL INFO:   Makes 8 1c. servings, each contains:

214 cals., 13.3g fat, 5.82g carbs, 1.86g fiber, 3.96g NET CARBS, 17g protein, 296mg sodium.

  • If you add the can of Eden soy black beans, it adds 3 net carbs to the entire batch or 0.37 net carbs to a serving, so only a trace number change. 🙂

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Greek Mini-Boats

As a low-carber, I can’t have the typical puff pastry one uses to make Greek Spanakopitas, but tonight I decided to try my Mozzy Dough as a foundation for a similar flavor and came up with a tasty little dinner for us.   These were delicious served with a Greek cucumber salad.  My husband, as we were eating dinner, gave these a two thumbs up and said they would be good with Tzatziki Sauce.  I think he’s on to something and will definitely do that next time.  Click the link for that recipe.  These are not suitable until you reach the grains rung of the Atkins OWL Phase 2 carb reintroduction ladder.  Although high in calories & fat (not a bad thing if you need to boost your fat intake for the day), these are quite low in carbs.  🙂

Vol8 Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS: 

1 recipe my Mozzy Dough

1 lb. lean ground beef (I used grass-fed), drained of excess grease

5 oz. frozen chopped spinach

1/3 c. parsley, chopped

½ tsp. onion powder

¼ tsp. dried dill weed

1 tsp. dried mint (or 1 T. fresh)

¼ tsp. coarse black pepper

1 oz. cream cheese

½ c. Feta cheese crumbles

4 oz. shredded mozzarella cheese

VARIATION:  Use ground lamb or ground goat instead of the beef. 

DIRECTIONS:  Brown meat over medium heat in skillet and drain off excess grease.  Add the spinach, parsley and all spices.  Stir for several minutes to be sure spinach is cooked. Dot the mixture with the cream cheese and Feta and allow to melt and blend, stirring often.  Add the 4 oz. mozzarella, which acts as a binding agent and stir until it melts into the mixture.  Remove from heat and set aside while you prepare the dough.

Preheat oven to 350º.  Make the Mozzy Dough per that recipe’s instructions.  Form the dough into a large log and divide it visually into 12 equal balls of dough.  Press each one into the slots of a Twinkie pan.  If you don’t own a Twinkie pan, use a muffin pan and fill 12 cups.  Press the dough into the slots as evenly as you can, pushing it up the sides to form a boat or wall for your dough cups.  Fill each pastry cup with 1/12 of the meat-spinach mixture (about 1/3 c.).  When all are filled, press down a bit and evenly distribute any mixture still unused.

Pop pan into 350º oven and bake for 20-25 minutes or until to desired doneness.  Bottoms will be browned nicely, so don’t over cook.  Serve with a nice Greek cucumber salad and if you like, some Tzatziki sauce.  I found two of these filled me right up, so this recipe should serve 12 adults, but I’m providing stats, per my usual, per piece.

NUTRITIONAL INFO:   Makes 12 mini-boats, each contains:

282 calories, 20g fat, 6.39g carbs, 3.6g fiber, 2.79g NET CARBS, 22.6g protein, 474 mg sodium

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