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Archive for the ‘Beef’ Category

Chinese Pepper Steak

This delicious recipe is only Induction friendly if you leave out the sherry.  I’ll tell you up front I’m extremely salt sensitive and I use very little soy sauce in this dish.  You may want to double the soy sauce if you tolerate it well.  I don’t.  I used to make a bit of sauce with bouillon, but I’ve learned to do without that for this dish.

If you have it in the refrigerator, the addition of ½ tsp. black bean paste is very good in this.  Add it while meat is frying.  For a different taste, I have been known to use lean pork loin in this recipe in lieu of the beef.  It is very good with pork.  Not classic Pepper Steak, but it IS good quite .  🙂

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 several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

10 oz. beef sirloin, trimmed of all fat, sliced very thin

2 T. sherry

1½ T. coconut aminos, tamari or low-sodium soy sauce

2 T. olive oil

1 clove garlic, minced

1 tsp. ginger root, minced

2 oz. green bell pepper

2 oz. red bell pepper

3 oz. onion

¼-½ tsp. black pepper

1 tsp. sesame oil

¼ tsp. Chinese chili paste (I use Sambal Oelek available in grocery stores)

¼ c. homemade beef broth

Dusting of xanthan gum to thicken (optional)

½-1 tsp. black bean paste (optional)

VARIATION:  Add 4-5 sliced mushrooms with the bell pepper while stir frying

DIRECTIONS:  Mix first 3 ingredients in a quart ziploc bag and marinate in refrigerator for 1 hour.  When ready to cook, heat olive oil in wok or non-stick skillet.  Saute beef with it’s little bit of marinade and the black pepper until it is just no longer pink on the surface.  Remove with a slotted spoon to a plate.  To the remaining oil in the wok, add all vegetables, ginger, garlic, chili paste and black bean paste (if using).  Stir-fry all just a few minutes.  You don’t want vegetables to get totally soft and lose their pretty color.    Add meat, stir and dribble sesame oil on top.  Toss to mix well.  Add broth and thicken if desired with xanthan gum or your favorite thickener.  Serve at once over riced, steamed cauliflower if you wish.   I’ve gotten used to having my Chinese food now without the cauli-rice.  🙂

NUTRITIONAL INFO:  Makes 2 servings, each containing:

364 calories, 21 g  fat, 8.2 g  carbs, 1.9 g  fiber, 7.3 g  NET CARBS, 32.9 g  protein

 

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Greek Moussaka

Greek Moussaka

I ordered it at a Greek cafe this week and forgot I haven’t shared this with my followers in years.  So I’m reposting for those that haven’t been with me as far back as 2009 when I originally posted this recipe.   I’ve been making this same recipe for nigh on to 40 years.  The Carbalose flour is the only low-carb change I had to make to the original recipe!  Once I made this version of Moussaka, I simply quit looking for BETTER Moussaka recipes.  It’s as good as any I ever ate in Greece.  If already in  OWL Phase of Atkins (Phase 2), a couple tablespoons of red wine added to the tomatoes is a very good flavor addition, but this is not included in nutritional info below.   This recipe takes a little time to prepare, but makes an excellent make-ahead dish for company with a nice Greek salad.  This casserole freezes well and just seems to get better tasting for having done so!

This recipe is not for induction due to the flour in the topping.  If you want to try using xanthan gum or guar gum to thicken the topping instead, those on Induction could have this wonderful dish.  I’d use about 1/4 tsp. and wait and see in a couple minutes how thick it gets.  If too thin, add about another 1/4 tsp.  Remember to either lightly dust the xanthan gum into the sauce gradually, stirring constantly, or mix it into the melted butter up front.

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 several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

12 oz. sliced eggplant

1/3 c. olive oil

½ yellow onion, chopped

16 oz. canned tomatoes, crushed well

1½ lb. lean ground beef

¼ tsp salt

Dash black pepper

½ tsp. oregano

Pinch cinnamon

1 clove minced garlic

1 c. Parmesan cheese, grated

Pinch salt

2 T. red wine (optional if beyond Induction Phase)

TOPPING INGREDIENTS:

¼ c. butter, melted

5 T. Carbalose Flour or Carbquick (use 100% certified gluten-free oat flour for gluten-free version)

½ c. heavy cream

1 c. water

¼ tsp. salt

Dash white pepper

¼ tsp. nutmeg

2 beaten eggs

2 tsp. lemon juice

¼ c. crumbled feta cheese

VARIATION:  Use ground lamb or a mixture of beef and lamb for a more authentic taste.

DIRECTIONS:  Soak eggplant slices in salted water 20 minutes.  Drain and pat dry on paper towels.   Preheat oven to 450º.  Grease oblong casserole dish with olive oil or silicone lined baking sheet. Add eggplant, turning to coat on both sides with oil.  Bake 20 minutes.  Turn off oven and let eggplant stand while you do the next phase.  Alternate method, you can sear the eggplant in olive oil in a non-stick skillet.

Heat remaining olive oil in large skillet.  Add onion, garlic and saute 3-4 minutes until translucent. Add meat and saute until no longer pink.   Carefully strain off grease onto the cooling eggplant.  Now add the tomatoes (and 2 T. red wine, if using) to the drained meat in the skillet.  Simmer 5-10 more minutes.  Turn off fire and let cool while you prepare the topping.

For the topping, melt the butter in medium skillet over medium heat.  Stir in the Carbalose flour and cook 1 minute.  Add water in a thin stream, stirring constantly to thin down the flour paste ever so gradually.  Add  salt, pepper, nutmeg and cinnamon.  Slowly stir in cream, simmer 1-2 more minutes and set aside.

Preheat oven to 350º.  Grease a 9×13 glass/ceramic casserole dish.  Layer 1/3 eggplant, 1/3 meat mixture, 1/3 Parmesan cheese (repeat 1-2 more times , until things run out).  Bake 15-20 minutes.  Remove from oven.

In a bowl, beat the eggs and slowly whisk into the cooling cream topping mixture.  Add the lemon juice and crumbled feta cheese.  Taste and season with salt & white pepper to taste.  Carefully spoon over the half-baked casserole.  Sprinkle with nutmeg and pop back into oven until topping is beginning to puff and brown slightly, about 35 minutes or so.  Cool 10 minutes and cut into 8 squares.

NUTRITIONAL INFO: Makes 8 servings, each containing:

516 calories, 40 g  fat, 10.7 g  carbs, 3.8 g  fiber, 6.9 g NET CARBS, 30 g  protein, 770 mg sodium

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We fixed a delicious pot roast tonight!   Best one I’ve made in quite awhile.  This one is a tad spicy, but we both LOVED it!  It cooked up tender and the pan juices and slow roasted onion were just divine on the meat.  This recipe is suitable for all phases of Atkins and Keto diets.  This one you just pop in the oven and check on it for a quick baste once an hour.  Love dinners that practically cook themselves.  This meat is not what I would call excessively spicy.  It merely gives a tingle on your tongue as you enjoy it.  I, for one, do not like excessively spicy food.  It might be too spicy for children, however.  Use the Sriracha as you think fit for your family.  But I will say the Sriracha is key to the flavor profile of this meat.

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! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

1   3½ lb. chuck roast

1 tsp. my homemade Montreal Steak Seasoning

1/4 tsp. each onion and garlic powder

1 T. Sriracha Chili Sauce (use less if you’re sensitive to spicy food)

2½ oz. red onion, sliced real thin

3 T. unsalted butter

DIRECTIONS:  Preheat oven to 350º.  Stir the Montreal Steak Seasoning, onion and garlic powder on a paper plate or in a small bowl.  Sprinkle both sides of the roast with the spices and place in a 9×13 baking pan.  Sliver the onion quite thin and spread the threads of onion all over the top of the roast.  Drizzle about 1 T. Sriracha Sauce in a zig-zag fashion over the top of the roast.  Dot the top with butter.  Pop pan into preheated 350º oven for about 3 hours, opening at 1 hour intervals to baste.  Using a kitchen brush, drizzle pan juices over the meat gently so as not to disturb the roasting onions on top.  If all have evaporated during cooking add a little water to the pan to deglaze those tasty brown bits on the pan.  After 1½ hours cooking, lower oven to 325º and finish cooking.  Meat should be thoroughly done and tender at 3 hours.  Remove and slice into 7 servings.  Serve with your preferred sides.

NUTRITIONAL INFO:  After usual cooking shrinkage, this roast will makes 7 servings, each contains:

335 calories, 12.5 g fat, 1.71 g carbs, 0.21 g fiber, 1.5 g NET CARBS, 51 g protein, 202 mg sodium

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mexican-meatloaves-with-creamy-chili-sauceMy husband REALLY liked this dinner creation tonight!  Especially the sauce on top, and he’s not a big sauce person!  Very simple dish to put together, too!  These little meatloaves were good on their own merit, so you could form this into a large meatloaf for slicing and not serve the sauce at all.  It would, of course, take longer to cook if made into a single large loaf.

This recipe is suitable for all phases of Atkins and Keto diets, however not suited to Primal or Paleo diners unless the sauce is omitted.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

MEAT INGREDIENTS:

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

1 lb. very lean ground pork

¼ c. + 2 T. Herdez Mild Red Salsa (from jar) [has no vinegar or added sugar]

1/3 c. cilantro, chopped

1 large jalapeno, seeded and minced fine

½ tsp. ground cumin

1 T. chia seeds, ground & soaked 10 min. in 2 T. water

Dash salt & black pepper

FOR THE SAUCE:

½   7-oz can Herdez Green Tomatillo Salsa (1/4 cup)

3 oz. cream cheese

½ c. heavy cream

1/3 tsp. chili powder (I used my Smoky Chipotle Spice Blend)

Little water if needed (only if sauce gets too thick as it simmers)

Pinch stevia only if tomatillo salsa is very “acidic” tasting (tomatillos can be sometimes)

DIRECTIONS:   Preheat oven to 350º.  Soak the chia seed in the water in a small dish to form a gel-like slurry.  While it is soaking, in a large mixing bowl, using a fork or your hands, mix all the listed meatloaf ingredients along with the soaked chia gel and mix well. Form into 4 oval mini meatloaves and place on a non-stick or greased baking dish.  Pop dish into 350º oven for about 35-40 minutes.  While they are baking, in a non-stick pan over medium heat, warm up the Herdez green salsa.  Add the cream cheese and with a rubber spatula, blend in the melting cream cheese until it is smooth mixture.  Add the cream and chili powder. Stir well and lower heat to lowest setting.

When meat is done (130º on meat thermometer), remove from oven and lift meatloaves onto serving platter.  Thin the sauce, if necessary, with a dab of water and pour into a sauce/gravy boat for table serving alongside the meatloaves.

NOTE:  If making one single large meatloaf, it will take about an hour (maybe a bit longer, as ovens vary) to reach 130º in the center with a meat thermometer.

NUTRITIONAL INFO: Makes four 6½-0z mini loaves, each contains:   (make 5 smaller loaves to lower stats)

656 calories, 53 g fat, 3.30 g carbs, 0.37 g fiber, 2.93 g NET CARBS, 41 g protein, 662 mg sodium

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Italian Meat Stack

Italian Meat Stacks

This quick lunch or dinner is sure to please any cook and the entire family.  It’s easy and goes nicely with a green salad.  It’s what’s for dinner tonight at our house.  This recipe is Induction friendly!  A piece of garlic bread made with any of my basic bread recipes would be delicious with this.  This recipe is for one individual serving, so increase if you need to make more servings.  This is the kind of dish that encourages me to always keep a couple jars of low-carb spaghetti sauce in the house for, as you use so little at a time here.  Hardly worth cooking up a special batch of sauce from scratch just for a small amount.  I use what I need, keep the remaining in its jar in the freezer and just defrost a bit int he microwave when a dab is needed.

VARIATION:  Substitute a slice of butter-seared eggplant for the spinach.  Or Substitute lamb for the beef, feta cheese for the mozzarella and chopped parsley for the fennel for a Greek version. 

INGREDIENTS:

5 oz. raw ground meat (will likely cook down to 4 oz.)

<Pinch each oregano, crushed fennel seed, onion powder, garlic powder

1/3 c. cooked, seasoned fresh or frozen spinach

¼ c. low-carb spaghetti sauce (I use Belo Vita)

1 oz. grated mozzarella (or 1 slice)

1½ tsp. grated Parmesan cheese

DIRECTIONS: Place the spinach in water to cover, season and cook just until tender.  While it is cooking, shape meat into nice round patty and place in skillet.  Sprinkle with 1/2 spices and brown on one side on medium-high heat.  Turn meat and sprinkle with remaining spices.   When fully done, place meat patty on serving plate.  Top with 1/3 c. cooked spinach, well-drained and spread out evenly.  Next top with sauce.  Then sprinkle on the Parmesan and finally the mozzarella.  Microwave covered at about 70-80% power for just 1-2 minutes to melt cheeses, as meat is fully done already.  Serve with salad and slice of low-carb garlic bread.

NUTRITIONAL INFO: Makes 1 serving which contains:

511 calories, 33.4 g  fat, 5.2 g  carbs, 1.6 g  fiber, 45.9 g  protein, 1054 mg sodium

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curried-meat-balls-and-cauliflowerMy husband wanted something “Indian” for dinner tonight.  I had thawed a pound of ground pork and also had half a pound of lean ground beef in the fridge.  We both love those tiny meatballs that appear on Indian restaurant buffet tables, so I decided to give them a stab and see what I ended up with.  Using what veggies I had on hand, this was the final dish and brother was it ever good!  Not at all spicy, so double the jalapeno if you’re into spicy, or add a dash of cayenne pepper.  For the non-low-carbers at the table, this would be delicious served with basmati rice, but it was pretty darn good just as is, quite honestly.  This dish is suitable for all phases of Atkins, Keto diets, and would be OK for Primal-Paleo using coconut milk for the cream.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

½ medium head cauliflower, cut into flowerettes

1 lb. lean ground pork

½ lb. lean ground beef

1 egg, beaten

2 oz. raw onion

2 cloves garlic

2 tsp. ground ginger root

1 tsp,. total Garam Masala

1 jalapeno, seeded and coarsely chopped (use 2 for spicier dish)

¼ c. cilantro for meat

¼ tsp. ground turmeric

¼ tsp. salt

2 plum tomatoes, coarsely chopped

½ c. cream + ½ c. water (use coconut milk for Paleo/dairy-free version)

1-2 T. more chopped cilantro for sauce

Dash curry powder

2 T. coconut or olive oil for browning meatballs stove-top (or bake them on non-stick pan)

VARIATION:  Add ¼-½ tsp. crushed dried mint to meat mixture (or 6 fresh leaves chopped).  you can also use ground lamb in this recipe for a more intense meat flavor.

DIRECTIONS:  Cut up cauliflower and partially cook in boiling water until just half tender.  You want it under-cooked as it will cook more once in your skillet sauce.  Drain and set aside for now.

In a food processor, pulse to a smooth mixture both meats, the egg, onion, garlic, ginger, jalapeno, ¼ c. cilantro, turmeric, salt and ½ tsp. of the Garam Masala spice blend.  Heat coconut oil in a large skillet over medium-high heat (medium if not using a non-stick pan).  You can also bake the meatballs if you prefer to eliminate the need for any coconut oil (for about 20 minutes at 350º).  Form into twenty 1½” meatballs. Brown them rotating gently as they brown.  Spoon/drain off excess grease, if any.

When meatballs are nice an golden and almost done through, add the cream and water to the pan.  Using a silicone spatula, scrape up any brown bits off the pan so it will make the sauce richer.  Add chopped tomato, the final bit of the cilantro (and dried mint if using), dash curry powder and the rest of the Garam Masala spice.  Gently stir in the cauliflower chunks, coating each with sauce.  Simmer on low heat until thick to allow flavors to meld together nicely.  If the sauce is not thick enough for your taste, dust with the tiniest dusting of xanthan gum or your preferred thickener.  Work it into the sauce with your spatula until it has done a proper thickening job.  It will not take much at all.

NUTRITIONAL INFO:  Makes 5 servings (4 meatballs each with 1/4 cauli/sauce mixture).  Each serving contains:

428 calories, 33 g fat, 9.36 g carbs, 3.64 g fiber, 5.72 g NET CARBS, 25.5 g protein, 258 mg sodium

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Salisbury Steak

Click to enlarge

This delicious Atkins Induction-friendly dish is also acceptable for you Keto dieters.  It is VERY easy to prepare.  When I was still teaching, I would often cook this when I came home particularly tired, or had a lot of papers to grade that night.  I have also done this recipe chopping up the mushrooms real fine and adding to the patties themselves.    It’s very good done that way, too.

VARIATION:  Add 1 T. finely minced red bell pepper to the meat for a slightly different taste.

This entree pairs nicely with butter-rich mashed cauliflower and a green vegetable of your choice.

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! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

INGREDIENTS:

IMG_5209

Before adding cream.

½ lb. ground beef

½ lb. ground pork (or more ground beef)

2 T. finely minced yellow onion

1 T. chopped parsley

1 beaten egg

½ c. crushed plain pork rinds (add not salt to the meat or sauce as these are salty enough)

1/3 c. sliced fresh mushrooms (or small can with juice)

½ c. canned low sodium beef bouillon (or homemade beef stock)

¼ c. heavy cream (omit for for non-dairy version)

1 T. olive oil

2 T. white or red wine (omit if still in Atkins Induction)

Dash each celery seed, onion powder, black pepper

OPTIONAL:  Some chopped celery added to the pan after browning meat.

DIRECTIONS:  Mix the meats, parsley, onion, pork rinds and egg together in a bowl with your hands.  Form into 4 patties.  Coat non-stick skillet with olive oil and brown patties over medium heat.  Lower heat to low and add bouillon, wine and cream.   Slice mushrooms and add to skillet.  Add seasonings and celery if using.  DO NOT SALT as the pork rinds will give enough salt to this dish.   Cover and cook about 20 minutes longer, turning patties once during coking to ensure even cooking.  Uncover and simmer to reduce cream to thicken.  If not thick enough, dust on a couple light dustings of xanthan gum or guar gum.  Stir after each addition to prevent lumps.  Great with mashed cauliflower and some green vegetable.

NUTRITIONAL INFO:  Makes 4 servings, each contains:  (not including optional celery)

451.75 Calories, 34.28 g  fat, 2 g  carbs, 0.25 g fiber, 1.83 NET CARBS, 31.23  g  protein, 3 g   alcohol

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