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Archive for the ‘Pork’ Category

I fell asleep in my chair in front of the TV this afternoon and it was 6:30 when I woke up.  I had thawed 3 small pieces of pork loin but didn’t have the foggiest idea what I was going to cook us for dinner.  Well, this dish erupted in my head when I saw the fresh, small head of cabbage sitting right by the pork.  So I proceeded, almost as if in cruise control, when I pulled off the 3 outer leaves of the cabbage to shred up what I wanted in a Chinese stir fry.  Folks, I have no idea where that was coming from, as I was not fully awake yet.  I sure know we both loved this final dish!  My husband said to be sure and upload this one to my blog, but I had decided to do that after one bite!  This dish may sound spicy upon first reading, but I assure you, it was not, as I don’t care for overly spice food.  You will never find overly spicy food on my site for this reason.  Many of you will want to increase the Sambal Oelek, or even double the jalapeno!  There was just a tingle on my tongue and that’s all I want.

As I began preparation, I knew it would be too rich without something “bland” to stand in for rice.  Then I remembered a little of our cauliflower mash leftover from a couple nights ago.  What a great idea gelled in my head.  I seasoned it with my Sambal Oelek chile paste and voila!  A miracle that disguised that it was cauliflower at all and it complemented the stir-fry sooooooo much!  This recipe is suitable for Atkins Phase 2 and beyond as well as other ketogenic diets.  Omit the sherry and those on Atkins Induction can also enjoy this delightful concoction.

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:

3 T. coconut oil (or your preferred oil)

9 oz. pork loin, trimmed of all fat, sliced julienne-style

3 T. total dry sherry

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

2½ finely shredded green cabbage

½ c. green onions, chopped (I used the white ends only)

1 large jalapeno, seeded and chopped

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1/8 tsp. sea salt

2¼-2½ c. leftover, butter-seasoned cauliflower mash

1 tsp. Sambal Oelek chile paste (any brand is fine)

½ small carrot, peeled and shaved into long thin strips with carrot peeler

VARIATION:  Use julienned beef instead of pork.

DIRECTIONS:  Place julienned pork in a bowl with 2 T. of the sherry and 1½ T. of the soy sauce.  Mix with your hands and let marinate about 10 minutes while you cut up the other ingredients.

Peel off 3 outer leaves of cabbage and dunk in boiling water for 2-3 minutes to slightly soften.  If you want to actually eat the serving leaf, cook them a bit longer.  Remove from water and set on serving platter (mine, as you can see, is shaped like a giant lotus petal, hence the recipe name).  Discard water.

In a small non-stick skillet, mix the leftover cauliflower mash with the tsp. of Sambal Oelek.  It will turn the cauli pink when uniformly stirred.  Turn heat on low and warm while you do the stir-fry.

In a heated wok, melt the coconut oil over high heat.  Add the julienned pork and stir-fry until it begins to brown.  Add cabbage, green onion, jalapeno, ginger and garlic to the wok and continue to stir-fry.  Sprinkle the mixture with the sea salt, add the strips of carrot you have made with the carrot peeler and stir a couple times to let the carrot slightly cook. Add the remaining tablespoon sherry and the remaining 1½ tablespoons soy sauce.

To serve, spoon 1/3 of the pink cauliflower mixture onto each leaf of cabbage and spread out a bit, leaving the dark edge of the leaf exposed.  Then spoon on 1/3 of the meat mixture on top of the cauli mixture and serve your family and guests at once.  I found one of these filled me up like a tick, as we say in the South.  My husband did eat two of them, gluton that he is.  ENJOY!  🙂

NUTRITIONAL INFO:   Makes 3 servings, each contains:

439 cals., 26.7g fat, 13.93g carbs, 6.0g fiber, 7.93g NET CARBS, 23.3g protein, 1178 mg sodium

 

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The aromas in the kitchen when I make Gosht (a dish similar to Rogan Josh) evoke so many memories of Iran.  We had two different maids over the two years we lived there when I was growing up.  Fatimeh, a Muslim, did not eat pork.  However Pari, our first maid, was raised in a Christian orphanage and did cook pork regularly for us.  She made the best Gosht (stew) with eggplant and pork.  Fatimeh, of course, made it with lamb or beef.  I have even made this recipe with cut up chicken thighs and drumsticks and it, too, was yummy.  Your choice on the meat.  It’s the rest of what goes into the skillet that really makes this a wonderful, out-of-the-ordinary dinner.  If you want to cut carbs a bit, eliminate the dried prunes completely.  If you can afford the extra carbs, add a couple more of them!  They are delicious in this recipe and fruit is traditionally added to such stews in Iran! I serve this either on a bed of steamed cauliflower, or with rolled up Joseph’s Flax & Oat Fiber Lavash bread (1/2 sheet per person)

This recipe is suitable once you reach Phase 2 Atkins and Keto programs if the numbers fit your daily limits.

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:

12 oz. lean pork loin (or lamb, beef or 4 chicken pieces), trimmed of fat

¼ c. coconut or olive oil

10 oz. eggplant, skin on, cubed large

4 Roma tomatoes, cubed large

1 c. homemade chicken broth

4 oz. sliced yellow onion

1 c. frozen spinach, broken apart

1 T. Rogan Josh spice powder (I order from Penzy’s on-line)

1 tsp. ground cinnamon

1 tsp. fresh ginger, minced

1 cl. garlic minced

1/2 tsp. coarse black pepper

1/4 tsp. salt

½ c. chopped cilantro

1 tsp. my Garam Masala

2 dried prunes (I use Delmonte brand), chopped

DIRECTIONS:  Heat oil over high heat in a wok or large skillet.  Add the eggplant to the pan and stir until it begins to brown.  Add the onion and meat and brown them as well.  Add all remaining ingredients and stir well.  Lower heat to low and simmer with lid on the pan for about 30 minutes.  Eggplant will break down and slightly thicken the stew, but if you like, you can slightly thicken with your favorite thickener.  Serve over steamed cauliflower or with ½ sheet of Joseph’s Lavash Bread per person.

VARIATIONS:  Add 1 c. heavy cream or if beyond Induction, 1/2 c. yogurt for a richer sauce.  

NUTRITIONAL INFO:   Makes 4 servings, each contains:

282 calories, 18.49 g fat, 13.77 g carbs, 5.57 g fiber, 8.20 g NET CARBS, 16.9 g protein, 181 mg sodium

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jalapeno-meatloaf-burgers

I wanted a quick meal last night as I had been doing lots of housecleaning and was really tired.  I basically started with my meatloaf recipe (know it by heart) and added half of a  huge jalapeno.  Ate them on a Carb Smart Bun.  DEEEEElicious!  Not quite the same as a meatloaf sandwich (without the tomato sauce topping), but super tasty!  Will do these again, that’s for sure!  These are not suitable until late in Phase 2 Atkins OWL unless you substitute a phase approved bread to sub in for the Joseph’s pita called for below.  These will fit a Keto diet if the carbs will fit your daily limits.

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 lb. lean ground beef (I used grass-fed with a stronger flavor)

8 oz. lean ground pork (or more beef if you prefer)

1 oz. red bell pepper, chopped

½ large jalapeno, chopped fine (use the whole thing if you like “spicy” food)

2 oz. onion, chopped

1 large stalk celery, chopped fine

2 T. olive oil

½ c. parsley, chopped

¼ tsp. dried oregano

1/8 tsp. black pepper

1 Joseph’s Flax-Oat Fiber Pita, moistened with a little water and mushed up

2 large eggs

¼ c. grated Parmesan cheese

DIRECTIONS:  In a non-stick skillet, saute the celery, bell pepper and jalapeno in the olive oil.  When getting tender, add to a medium mixing bowl.  Add all remaining ingredients and stir well with a fork or use your hands to blend like a meatloaf.  Form into 6 patties and brown on both sides on a lightly oiled griddle until they firm up and no longer exude pink juices.  Serve on your favorite low-carb bun and ENJOY!

NUTRITIONAL INFO:   Makes 6 large burgers (we could only eat one!), each contains:

337 calories, 26 g fat, 3.08 g carbs, 1 g fiber, 2.10 g NET CARBS, 24.3 g protein, 190 mg sodium

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Here’s a new and scrumptious use for my new Mozzy Dough.  I had some hesitation on this creation when I started making dinner last night, but it came out truly delicious!  The hubs said I could “make this one again any old time”.  🙂  It was colorful, flavorful and just as tasty as it could be.  So simple to make, too.    This recipe is not suitable until you have reached Phase 2 Atkins.  It will be OK for Keto diets if you can fit the carbs into your daily limits; not suitable for Paleo.

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:

2/3 recipe my Mozzy Dough

1/8 tsp. cayenne pepper (optional)

8 oz. smoked sausage, sliced

1 oz. each red, yellow and green bell pepper, cut up coarsely

1 plum tomato, seeded and cut up coarsely

3/4 c. heavy (whipping) cream

3/4 c. tap water

¼ c. white wine (optional, omit if still on Atkins Induction)

¼ c. parsley, chopped

¼ tsp. my Homemade Cavender’s Greek Spice Blend

¼ tsp. coarse black pepper

¼ tsp. onion powder

1/8 tsp. xanthan gum (or your favorite thickener)

DIRECTIONS:  Preheat oven to 350º.  Make up the Mozzy Dough per that recipe’s instructions, adding the 1/4 tsp. cayenne to the dry ingredients.  When dough is formed and pulling away from the bowl,  shape into a big log and cut off 2/3 of it for this recipe.  Place the rest in a plastic baggie and refrigerate/freeze for another use.  Divide dough into four equal portions. Press each portion of dough into four slots of a shortcake pan (if you have one), or you could use 4 mini pie pans, or four cups of a large muffin cup pan.  Press the dough evenly and up the sides of the slots a bit.  Bake at 350º for about 15 minutes or until puffed up and lightly browned.  Remove from oven until filling is ready.

For the filling, place the sausage in a skillet and brown over medium-high heat.  Remove with slotted spoon and brown the chopped peppers and tomato in the sausage grease until tender but not mushy.  Spoon onto a paper plate for now.  Remove most of the remaining grease from the pan.  Add to the skillet the onion powder, black pepper and Cavender’s blend.  Reduce the heat to low and add the parsley.  Add the water, cream and wine to the pan last.  Simmer a few minutes for flavors to blend.  Dust the xanthan gum in stages over the surface, stirring constantly for 3 minutes between additions, scraping down the sides of the pan frequently.  Do not overuse xanthan gum or your sauces will get slippery, which is quite off-putting.   When the sauce thickened to your liking, stop adding the thickener.  Invert the shortcake shells (don’t invert the shells if you used mini pie pans or muffin cups) each of the pastry shells onto plates, spoon about 1/2 cup of the sauce atop each and top with the sausage and pepper mixture.  Serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

642 calories, 55 g fat, 14.95 g carbs, 6.97 g fiber, 7.98 g NET CARBS, 31.6 g protein, 1255 mg sodium

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Although there are many Ranch pork recipes on the Internet, I put this together a little differently from most of them.  I put the seasoning on the meat surfaces, as most do, but then added a crunchy topping with even more seasoning.  The onion sauce was quite nice with these tender “chops” as well.   You can certainly use pork chops with bone-in rather than pork loin for this recipe, but boneless loin was what my husband brought home from the grocery store today.  This recipe is suitable for all phases of Atkins and Keto plans if the numbers fit your daily carb limits.

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! 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.  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:

3  4-oz. pieces boneless pork loin

1 tsp. my Ranch Dressing Powder Blend

2 T. unsalted butter

3 oz. sliced yellow onion

Cheese Puffs (or 1/4 c. crumbs from any leftover low-carb biscuit or bread)

½ c. chicken stock (preferably homemade)

½ c. heavy cream

½ c. water (or white wine if you are past Atkins Induction Phase)

1/8 tsp. xanthan gum (only if needed to thicken to your desired level)

VARIATION:   In lieu of pork loin, use butterflied, boneless chicken breasts. 

DIRECTIONS:   Preheat oven to 350º.  Pound the 3 pieces of pork loin with a meat tenderizer on both sides.  Using only 1/2 tsp. of the Ranch seasoning, sprinkle over all sides of the meat.  In a hot skillet, melt the butter and add the meat, searing on both sides until golden.  Remove from the pan to a plate.  Add the sliced onions to the pan and saute until they caramelize.  Add the stock, cream and water and set the chops gently on top of the onion-liquid mixture.  Rubbing between your hands or in a food processor, crumble the cheese puffs or bread adding the remaining Ranch seasoning.  Sprinkle 1/3 of the seasoned crumbs on top of the meat portions.  Gently set the pan in a hot 350º oven to finish cooking for about 40 minutes or until the crumb mixture is golden brown.  Remove from oven.  Thicken the onion sauce with a couple light dustings of xanthan gum (only if you feel it is not thick enough already).  Serve at once with your favorite side or salad.

NUTRITIONAL INFO:    Makes 3 servings, each one contains:

427 calories, 32.3 g fat, 5.83 g carbs, 1.36 g fiber, 4.47 g NET CARBS, 28.5 g protein, 471 mg sodium

 

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Honestly, the flavor of Sriracha sauce mixed with butter just never ceases to amaze me.  For years, when I’d eat in an Asian restaurant that had a bottle of Sriracha sauce on the table, I wouldn’t touch the stuff.  Don’t like my food too HOT!!!  I was just sure it would be too hot for me.  When I would see it in the Asian foods aisle of my grocery store, I was never tempted to buy it. Well, taste buds obviously change.  Once I finally tasted the stuff, mixed with pure butter……..that was pure heaven for me.  Somewhat different from the Sambal Oelek chili sauce I’ve been using over the years.  Sriracha has a bit of sugar in it, but what it brings to the final dish is worth the 1.5 carbs one pays for that sugar in my opinion.

This is grilling season!  Tonight we grilled some voluptuously-meaty pork country ribs and once again, this tasty sauce with butter did not disappoint.  These ribs came out amazingly moist and DELICIOUS!  Perhaps the best pork ribs I’ve ever made!  Hubby grilled them to perfection with some soaked hickory chips added to the fire.

This recipe would be equally good on grilled lamb, chicken,  or seafood.  It is acceptable for all phases of Atkins and Primal-Paleo food plans as well.  Although this recipe is just for 4 ribs (half a package) you can double it for a full package of 8 ribs.

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:

4 meaty pork country ribs  (approximate yield was 6 oz. meat + fat per rib)

½ stick unsalted butter, melted (4 oz.)

1/8 tsp. garlic powder

3/4 tsp. homemade Montreal Steak Seasoning

2 T. Sriracha Chili Sauce

DIRECTIONS:  Melt the butter in a saucepan over low heat.  Pour the butter into a bowl large enough to hold the ribs.  Measure the remaining ingredients into the bowl.  Stir well.  Place ribs into the bowl and toss to coat with the mixture.  Cover and place in the fridge for about 1 hour.  When ready to cook the meat, prepare a charcoal fire in your grill. When the coals are hot, place ribs on the fire and slow cook the ribs for about 30 minutes on a side or until done.  While they are cooking, scrape the marinade left in the bowl into your saucepan and heat to cook off any raw meat juices.  Add more butter if needed/desired for adding to meat at table.  When the meat is done, take it up onto your serving platter and baste with the remaining butter sauce.  Serve at once with your favorite side dishes or salad.   Be sure to notice the health and nutrition contained in this meal, as verified by the stats below.

NUTRITIONAL INFO:  Numbers below assume that all sauce is consumed and approximately 6 oz. edible meat is on each rib (serving=1rib).  Each serving will contain approximately:

530 calories, 37 g  fat, 1.72 g  carbs, 0 g  fiber, 1.72 g  NET CARBS, 45.4 g  protein

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Pasta Fagioli Soup

This soup was super yummy at lunch today.  Saw the can of Eden Black Soy Black Beans and knew I had some bulk pork sausage in the refrigerator.  Standing in for the pasta in classic Pasta Fagioli Soup, is thinly sliced yellow summer squash.  If you are at Pre-Maintenance or Maintenance levels of Atkins, instead you could break up one serving (2 oz. uncooked) Al Dente brand Carba Nada Egg Pappardelle noodles in place of the squash for a more authentic look.  Doing so adds about 2 net carbs per serving, whereas the squash only adds about 1/2 net carb per serving.   Another option would be to chop up some of those tofu-based Miracle Noodles (if you like them), for virtually no extra carbs!  The squash, I have to admit, was a tasty as well as colorful stand-in for traditional pasta in this fagioli soup, but that’s your call.  This recipe, as written, is suitable once you get well into Phase 2 Atkins (remember, it has beans in it).

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: 

2 T. bacon grease

2½ oz. onion, chopped

1 c. celery, chopped

4 oz. pork breakfast sausage, shaped into mini meatballs

2 oz. cured ham, chopped (or 4 slices bacon)

1½ c. homemade chicken broth

4 c. water

2 Roma tomatoes, cut in chunks

1 c. cilantro, chopped (use 1/2 c. parsley if not a fan)

1 medium yellow summer squash, cut lengthwise and then sliced

¼ c. rice wine vinegar  (optional, but really adds flavor)

½ tsp. coarse black pepper

1 can Soy Black Beans (not the same as high-carb black beans!)

DIRECTIONS:  Heat bacon grease over high heat and saute onion and celery until translucent.  Add mini sausage balls and ham/bacon to pot and stir very gently to cook the sausage without breaking it apart.  Add all remaining ingredients to the pot.  There’s enough salt in the ham and sausage I don’t think you’ll need to add extra salt to this soup.  When it comes to a light boil, lower heat to a simmer.  Simmer until squash is tender, or for about 30 minutes.  Serve with your favorite low-carb garlic bread and a nice green salad.

NUTRITIONAL INFO:   Makes 8 bowls (about 1½ c. each), each bowl contains:

161.5 cals., 10.52 g fat, 5.77 g carbs, 3.48 g fiber, 2.29 g NET CARBS, 10.5 g protein, 235 mg sodium

 

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