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Archive for the ‘Pork’ Category

Mega Meatballs

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Browsing my favorite food blogs, I came across a lovely picture of meatballs, something I’ve not made in ages.  I decided it was high time I did some meatballs for dear hubby and I love them, too!   The dish I came up with is not classic “saucy” spaghetti and meatballs, as actually very little sauce is put on each serving.  But an adequate tomato-y edge was there and made this a delightful dinner.

I’m providing the nutritional information for the individual parts of this, as many will use this meatball recipe with other sauces, serve it over other bases than the zucchini noodles and will use this thick veggie-heavy marinara sauce for other applications.  This dish is not suitable until Phase 2 Atkins due to the ricotta.  It is OK for Ketogenic diets.  It is however not acceptable for Primal-Paleo.

I like to make large batches of meatballs and freeze the extras for quick uses later on.  This recipe makes 20 meatballs or 10 servings of two meatballs.  Adjust your recipe as your needs dictate.

I absolutely love the Lucini “Rustic Tomato Basil Sauce” (no added sugar or bad ingredients) that I found at my local Walmart.  It’s made with all natural ingredients, has a lovely taste and I buy it for quick sauces and us it for quick pizza sauce.  It’s a great flavor foundation to build on.  🙂   It costs somewhere around $3.99/jar if I remember right.

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the latest publications by Jennifer Eloff and friends: LOW CARBING AMONG FRIENDS. There are now 10 volumes in our complete cookbook collection.  Order yours today to get special discount pricing on complete sets.  Available individually as well.  Order at Amazon or at our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice I accept no payment for this cookbook promotion nor the inclusion of my recipes therein.  I do so simply because they are filled with fantastic recipes any cook, low carb or otherwise, would be proud to add to their cookbook library.

MEATBALLS:

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

1 lb. ground pork

2 beaten eggs

½ c. ricotta cheese

4 oz. cream cheese, softened

¼ tsp. each onion powder, garlic powder, crushed fennel seed and dried basil

½ tsp. dried oregano, crushed

¼ c. Parmesan cheese

MEATBALL DIRECTIONS:  Preheat oven to 350º.  Measure out all ingredients into a large bowl and mix together with fork or hand until well blended.  Form large 1½” balls by rolling in your palms.  Place them on either a non-stick baking sheet or one with a silicone sheet liner.  Bake at 350º for 30-40 minutes or until lightly browned and no longer oozing pink juices.

QUICK MARINARA SAUCE:

3 T. olive oil

½ c. celery, chopped

4 oz. onion, chopped

¼ c. bell pepper, chopped

5 large mushrooms, chopped

1  25.5 oz. jar (3c.) Lucini “Rustic Tomato Basil Sauce”, all natural ingredients with 4 NC per ½c. serving

2/3 c. parsley, chopped

3/4-1c. water, as needed

DIRECTIONS FOR SAUCE:  Heat oil in skillet or large saucepan.  Add celery, onion and bell pepper and saute until nearly tender.  Add mushroom and saute until translucent. Add Lucini sauce, parsley and bring to a simmer on very low heat.  Cook on lowest setting while meatballs are baking.  Stir often, adding water, as needed, to prevent scorching on the bottom of the pan and to maintain a thin marinara sauce consistency.

ZUCCHINI NOODLES “Zoodles”:    VARIATIONS: Serve over spaghetti squash.           

3 medium zucchini (about 10 oz. each)

1 T. olive oil

DIRECTIONS FOR NOODLES:   Cut the zucchini into noodle shapes either with a hand held julienne peeler (what I use) or the more expensive tools like the counter-top Spirooli  that is designed to do this much faster. Heat olive oil in non-stick skillet over medium-high heat.   Add zucchini threads to the pan and lightly saute just until they become translucent.  DO NOT OVERCOOK them or they will get mushy.

FINAL PLATING:  Plate about 1 cup zoodles on each plate.  Top with 1/2 c. sauce.  Place 2 meatballs on top and if desired, garnish with a sprinkle of grated fresh Parmesan.

MEATBALL NUTRITIONAL INFO:  Makes 20 very large meatballs.  Two per serving.  Each 2-meatball serving contains:

290 calories, 23 g  fat, 1.18 g  carbs, .8 g  fiber, .38 g  NET CARBS and 20.2 g  protein, 155 mg sodium

SAUCE NUTRITIONAL INFO:  Makes ten 1/2 c. servings of sauce.  Each serving contains:

97 calories, 7.2 g  fat, 7.27 g  carbs, 1.93 g  fiber, 5.34 g  NET CARBS, 2.24 g  protein

ZUCCHINI NOODLES NUTRITIONAL INFO:  Makes 10 servings of noodles.  Each 3 oz serving contains:

59 calories, 4.7 g  fat, 4.2 g  carbs, 1.4 g  fiber, 2.8 g  NET CARBS  1.5 g  protein

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BBQ Pork Spare Ribs

 

 

 

 

 

 

When I find a great deal on pork ribs, I just can’t pass them up.   Our Aldi’s grocery store had them on sale this week so we BBQ’d two racks.  Might as well do two, my husband always says:  “One for now and one I don’t have to cook later in the month.”

I’ve never liked beef ribs done on the grill quite as much as I like BBQ pork ribs.  Must be because I was born in North Carolina.  But being a naturalized Texan now, by virtue of marriage and living here for 50 years, I do like a slightly sweeter sauce on my BBQ than the typical vinegar sauces of North Carolina.  I take a full bottle of G.Hughes low-carb BBQ sauce and cut it with 1/2 c. vinegar and 1/2 c. water to thin its consistency and sweetness.  This recipe is suitable of all phases of Atkins and keto diets.  It is suitable for Paleo if a plan-suitable BBQ sauce is used.

INGREDIENTS:

1  rack of pork spare ribs (silverskin/membrane removed from back side)

1 c. diluted G.Hughes BBQ sauce, diluted as stated above

DIRECTIONS:  Preheat oven to 325º.  Using a sharp knife, lift and remove the silverskin/membrane from the concave back side of the rack of ribs.  If done right, you can pull it all off the bones with one steady pull.  Place rack of ribs into a large baking pan that will hold them completely.  Pop into 325º oven., cover with foil and bake 1 hour only.  This is done to to pre-cook them a bit to speed up grilling time and also to facilitate ultimate tenderizing for tooth-tender eating.   If done this way you can cook a rack of ribs, start to finish, in just 4 hours.  If you cook them entirely on the grill, requiring multiple charcoal additions during cooking time, ribs take about 6 hours cook time to get to that tooth-tender, not quite slide-off-the-bone stage of doneness.

When your charcoal fire is hot, push coals to one side of the grill.  Lay the rack of ribs on the other side of the grill, away from the coals.  You will need to grill them for a total of 3 hours.  Using a brush, sauce the rack of ribs lightly on both sides.   After one hour cooking, sauce again with the brush and turn the rack over (sauce the cooked side up again, too).  At two hours cooking, turn the meat and sauce the side that is up again.  At 3 hours, sauce the bottom side one more time and allow to cook just until the sauce has caramelized.   Remove the ribs to a serving platter and cut them apart between the bones to serve with additional sauce at table.  Sides that compliment this are a lovely green salad, coleslaw, my Mexican Bean Casserole or Sweet Green Cabbage.

NUTRITION:   Contains 14 ribs, each rib contains approximately:

170 cals, 11.4g fat, 5.5g carbs, 0.1 fiber, 5.4 NET CARBS, 10.8g protein, 405 mg sodium

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BBQ Crack Cabbage

I have cooked this recipe three times now and my husband and I just LOVE it!  It’s so simple and the mystery added ingredient to what is basically the Crack Slaw recipe, makes all the difference in the world!  The BBQ sauce is the KEY INGREDIENT, so don’t omit that for the true flavor impact of this dish.  Doing so would make it pretty much just an ordinary Crack Slaw in my opinion.  Carb count is a little high on this dish, but it is all in the healthy vegetables in it.  This recipe provides your daily requirements for Vitamins B6, C, iron, manganese, niacin, phosphorous and thiamin.  So the carbs are well worth the carbs in nutrition alone!

This recipe is suitable for all phases of Atkins and most Keto programs.  Paleo/Primal Blueprint folks must use a plan-acceptable BBQ sauce.

INGREDIENTS:

3 T. bacon grease

8 oz. cooked cured ham, cut in small strips

2 oz. red bell pepper, cut in small strips

1 leek (12 oz.), washed, sliced ½” (or 1 lg. yellow onion)

12 oz. green cabbage, cut in ½” stir-fry slices

¼ c. low-carb BBQ sauce (I use G.Hughes, thinned with vinegar & water)

Dash of coarse black pepper

VARIATIONS:  Instead of ham, use thinly-sliced smoked sausage, leftover grilled pork meat, breakfast sausage mini-meatballs, or grilled chicken meat.  Brown all meats first as was done with the ham in the directions.

DIRECTIONS:  In a large non-stick wok or skillet, melt the bacon grease over high heat.  Add cut-up ham and stir-fry to caramelize and lightly brown it for about 3 minutes.  Add the red bell pepper next and saute until just barely starts to soften.  Add leeks and stir-fry until it just begins to go limp (about 4-5 minutes).   Add the cut-up cabbage and cook all together just until cabbage begins to soften.  Drizzle the water/vinegar- diluted BBQ sauce over the top and turn off heat.  Stir to mix the sauce to coat all ingredients with its smoky, sweet goodness.  Sprinkle top of mixture with a quality coarse black pepper.  At this juncture, you have two choices.  You can either serve the dish at once if you like your cabbage to still be a bit crunchy.  Or you can pop it into a 350º oven for 15-20 minutes for flavors to develop further and for veggies to get a bit softer.  Your call.

NUTRITIONAL INFO:  Made with leek rather than yellow onion, makes 5 servings, each contains:

199 cals, 11.72g fat, 12.02g carbs, 2.78g fiber, 9.24g NET CARBS (only 7.5g NET CARBS using yellow onion), 11.78g protein, 768 mg sodium

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This quick lunch came about when I pulled some leftover Pork Patties and Dipping Sauce out of the freezer to have for lunch today.  But I instead decided to take them into a new direction and the result was quite tasty and most filling.  Needed to use up half a head of bok choy in the refrigerator, so this dish was born as my mind wandered.

Although this dish uses leftover meat patties cut up, you could also just make up a batch of the sauce and cook the base dish using thinly sliced, lean pork rather the cut-up leftover meatballs I used.  Your call there, bit I do think the seasonings in the meat mixture does considerably improve the overall flavor profile of the final dish.  This recipe is suitable for any phase of Atkins or other Keto plans.

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INGREDIENTS:

1 lb. lean ground pork

1 beaten egg

2 jalapenos, seeded, ribs removed and minced fine

2 tsp. coconut aminos (or low-sodium soy sauce)

2 cloves, garlic, minced

4 T.  bacon grease (or oil of choice)

2 oz. onion, slivered in thin wedges

2 c. bok choy, coarsely chopped

12 oz. shiritaki noodles spaghetti shape

1/3 c. chicken broth (preferably homemade)

SAUCE INGREDIENTS:

2 tsp. sesame oil

1 tsp. creamy natural peanut butter (omit if on Atkins Induction)

2 T. rice wine vinegar

1 tsp. ginger root, minced

2 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce (or Sriracha sauce)

2-3 drops liquid stevia or sucralose

1 T. low sodium soy sauce (or coconut aminos)

1 T. finely minced green onion

2 T. water

DIRECTIONS:  Mix sauce in small bowl and set aside.  Mix meat ingredients in medium bowl.  Form into very small meatball shapes and set aside.  Open and drain/wash off noodles in strainer under running cold water.  Set aside for now. Cut bok choy coarsely, separating white stem from green leaves (leaves cook faster).  Set that aside for now.  Have all these items by stove at the ready.

In large skillet, melt the bacon grease.  Add meatballs and brown all sides.  Add onion and allow to brown.  Add white stems of bok choy and stir-fry just until slightly soft.  Now pour the sauce over the ingredients.  Then add the chicken broth.  Add green leafy parts next and stir for just a minute to allow then to go limp.  Stir in the drained noodles and toss well.  Continue to simmer and stir 2-3 more minutes to properly heat the noodles, to blend flavors, as well as to dry out the mixture a bit.  Serve at once.

NUTRITIONAL INFO:  Makes 4 large adult servings, each contains:

367 cals, 30.5g fat, 8.02g carbs, 5.25g fiber, 2.77g NET CARBS, 12.32g protein, 232 mg sodium

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Montreal BBQ Sauce (shown on grilled pork ribs)

This is a wonderful BBQ sauce for grilled pork and I’m having my husband grill 1/2 pork loin for dinner tonight.  So I thought I’d re-share this tasty sauce and marinade.  It is equally good on fish, chicken and shrimp.  I use this buttery BBQ sauce regularly on grilled pork, but also for inside baked chicken!  It is simply delicious!  And so simple to make!  It is certainly Atkins Induction friendly.  You can also use this as a marinade for grilling or baking fish filets.  Marinate for an hour in a [plastic bag in the refrigerator and then grill the meat or seafood as you do usually.  I always reserve some of the mixture for basting during cooking and a bit for table basting.  The pork ribs in the photo above are shown with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe, a delicious side for any meat!

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.  Many of my recipes appear in these cookbooks, as well as Volumes 8, 9 and 10 being almost exclusively my recipe content.  Order your 10-volume set TODAY to get special discounted pricing! (books are of course, available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I choose not to get paid for my involvement with these cookbooks. I promote the books here because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

2 tsp. “Montreal Steak” seasoning (recipe below)

1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)

1-2 tsp. red wine vinegar

1/8 – ¼ tsp. cayenne pepper

DIRECTIONS:  Melt butter, add Montreal Steak spice, vinegar and cayenne.   Simmer on lowest heat for 2 minutes.  Remove and use as grilling baste.  If marinating meat first in this, set a little aside for a final basting right before serving meat at table.

My Homemade Montreal Steak Seasoning: 

  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1 tsp. salt
  • 1 tablespoon granulated onion
  • 1 tablespoon cayenne pepper
  • 1 tablespoon coriander seeds, coarsely ground
  • 1 tablespoon dill seeds

NUTRITIONAL INFO:  Makes around 8 tablespoons sauce.  Should be enough to marinate and baste 10 pieces (1 whole chicken cut up), a full rack of pork ribs, 8-10 fish filets, 4# shrimp or a 5-6 lb. pork roast.  Each tablespoon of this sauce contains:

103 cals, 11.5g fat, 0.26g carbs, 0.1 g fiber, 0.16g NET CARBS, 0.12g protein, 48 mg sodium

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My husband was down in Austin today and said he would stop by a BBQ place on his way home to bring some sliced brisket for our supper tonight.  Then at 5:30, he called and announced they were closed!  Luckily I had thawed some ground pork for tomorrow night and got to work creating something quick for dinner.  This dish was quite tasty and we will definitely fix it again.  I had my doubts about using ground pork rather than sliced pork, my preference for stir fires, but it was pretty good in this!  I’d sure do it with the ground pork “in a pinch” again.  🙂

This dish is suitable for all phases of Atkins.  Those still on Induction or who are doing Paleo should leave out the sherry.  It is OK for Keto diets and Primal diets as well.

INGREDIENTS:

1 lb. ground pork

3/4 c. carrot, peeled, sliced or diced

1 stalk celery, sliced thinly

1½ c. cabbage, sliced thinly

½ c. green onion, chopped

1 clove garlic, minced

½ tsp. ginger root, minced

½ tsp. Sambal Oelek chili sauce

1/8 tsp. coarse black pepper

Dash salt

1 T. sherry (optional, omit for Induction or Paleo)

1 T. low-sodium soy sauce

1 pkg (14 oz)  Zeroodles shirataki rice-shape noodles with oat fiber, drained, rinsed

DIRECTIONS:  Drain and rinse noodles in sieve and set aside.  Heat wok or large non-stick skillet.  Add oil and then ground pork.  Brown over high heat.  Do drain off some of the fat if excessive (but not all of it), but I did not have to, as my meat was pretty lean.   Add carrots and celery and continue stir-frying until carrots nearly tender.  Add cabbage and green onion next, stir-frying until cabbage is getting limp.  Add all remaining ingredients, including “rice” noodles and lower heat to medium.  Allow to simmer, stirring frequently, for five minutes longer, allowing flavors to blend and mellow. Serve at once with Sambal Oelek chili sauce and soy sauce at table for those that like more of these.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

412 cals, 31 g fat, 9.55g carbs, 5.82g fiber, 3.73g NET CARBS, 22.2g protein, 288 mg sodium

 

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I wanted meatballs for dinner tonight but not “the usual”.  So I opened up my spice cabinet by the stove and just started throwing Asian/Indonesian ingredients into the bowl.  It never ceases to amaze me that sometimes those “no-recipe” creations end up coming out soooooo tasty!   These have a very delicate flavor, despite the fact that the ingredients have pretty strong flavors.  I recommend serving with steamed cauliflower and green beans.

Made even smaller and served with toothpicks, these would be great party food or a first course when entertaining.  Substituting an phase-suitable cracker, those on Induction could also enjoy these little pork delights.  These fit a Keto lifestyle nicely, too.  Paleo-Primal followers will want to use another nut butter in lieu of the peanut butter.  🙂

DIPPING SAUCE:  Sauce I used to go with these tasty morsels is in this recipe.

MEAT INGREDIENTS:

1 lb. lean ground pork

1 beaten egg

1 oz. onion, finely minced

2-3 T. chopped cilantro

¼ tsp. Thai green curry powder

1/16 tsp. cayenne pepper (optional)

4 low-carb crackers of your choice (I used Almond-Arrowroot Crackers ), crushed

DIPPING SAUCE INGREDIENTS:

1 tsp. coconut aminos (or low-sodium soy sauce or tamari)

1 small clove garlic, minced

2 tsp. fish sauce (I use Thai Kitchen brand)

2 T. all natural peanut butter or other nut butter of your choice

1 T. olive oil (for frying)

DIRECTIONS:   Mix all ingredients together using a fork or your hands in a medium mixing bowl.  Heat the oil in a  non-stick skillet over medium-high heat.  Form into 13 “rough” meatball shapes, drop onto hot greased skillet, and with the back of a spatula, press them slightly to  flatten to about ½” thick.  Fry until golden brown on both sides.   This will take about 5 minutes per side.  Serve at once with your favorite Asian stir-fried vegetable dish.  ENJOY!

NUTRITIONAL INFO:   Makes 13 pork bites, each contains:

133 calories, 11 g  fat, 1.2 g  carbs, .4 g  fiber, .8 g  NET CARBS, 7.45 g  protein, 133 mg sodium

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.  Famous low-carb Chef George Stella and several other talented cooks bring you a wealth of delicious recipes to try.  If you’ve been debating on whether to buy, now would be a GREAT time to jump right in, as special pricing is going on right now with books as low as $9.77 per volume!!  Proceeds will go far to help defray all the medical bills our Team Captain, Jen has incurred since her breast cancer diagnosis and treatment.  Order you cookbooks today at Amazon or our direct order site.

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