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Archive for the ‘Pork’ Category

Pork Carnitas

Slow-cooked & fork-tender!

I’ve been meaning to make some carnitas for some time so I recently bought some pork tenderloins on sale so that’s what I used to make these for dinner tonight.  Of course, you can use fattier cuts of meat, like pork butt or shoulder roast (some people actually prefer the fattier cuts for this recipe).  Your choice on cut.carnitas (wrapped ready to eat!)

This recipe can be done in your oven on low temp (275º-300º), in a roaster oven low setting, in your crock pot, just as you would any slow-cooked roast or pulled pork recipe.  I actually like to cook mine stove-top, in a lidded stew pot, on the lowest burner setting.  Any method will render fork-tender, delicious shredded meat for eating in flour tortillas with your favorite sides.  I just had a guacamole salad on the side; the hubs spooned his guac right into his tortillas along with the meat filling!  Made them a little messier to eat, but that didn’t slow him down.  These were delicious!One filled me up; the hubs had two.

This recipe is suitable for all phases of Atkins, but if still on Induction, you need to sub in meat broth for the wine.

INGREDIENTS:

½ c. fresh-squeezed orange juice

Juice of 1 lime

Juice of 1 lemon

4 cloves garlic, minced

1 T. fresh spearmint, chopped (optional)

¼ c. cilantro, chopped (omit if you’re not a fan)

¼ dried ancho chili pepper, seeded & chopped

1 tsp. dried oregano leaves, crushed (or 1 T. fresh chopped)

1 tsp. ground cumin

1 T. onion powder

1 tsp. garlic powder

6 oz. white wine (omit if still on Atkins Induction)

¼ tsp. chili powder

1/3 c. olive oil

OPTIONAL:  ½ tsp. sea salt, but I like the sweet edge of the citrus and didn’t use any

DIRECTIONS:  Use with this sauce, your choice of pork tenderloin, boneless pork loin, pork shoulder or butt roast.  Heat olive oil in a stew pot on high heat.  Sear your pork (whole) on all sides until brown.  Add rest of ingredients to the pot.  When it comes to a boil, lower heat to a simmer and tightly lid the pot.  Simmer for 3-4 hours or until meat is falling off the bones or a fork slides right into it easily.  Check every hour and add a bit of water to the pot if all your liquid is cooking away too fast before meat is fork tender and fully done.  Remove from heat and set meat on a cutting board or platter.  Using 2 forks, pull the meat off the bone, separating into shreds.  Slide the meat shreds back into your pot and stir well to coat with remaining juices/sauce.  Serve at once with warm low-carb flour tortillas (I use HEB’s “Carb Sense”) and a nice guacamole salad.  I like to serve some chopped lettuce, tomato and fresh cilantro at table as well.  Cilantro (if you like it) is really good added right before eating.

NUTRITIONAL INFO:  Makes about 1 cup sauce or 16 tablespoons.  Each 2 T. serving of sauce (sauce only!) contains:

FYI:  2 oz. pork will add about 5g. fat, 115 cals and 16g protein.  My HEB tortillas are 3 net carbs each.

116 cals, 9.1g fat, 5.11g carbs, 0.48g fiber, 4.63g NET CARBS, 0.57g protein, 4.37 mg sodium (more if you add the optional salt)

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I haven’t cooked a pork tenderloin in ages and picked up a couple twin-packs at the store this week on sale.   I prefer mine pan-seared for sandwiches, but decided to roast a couple tonight for a change of pace.  Just started putting things on top and popped them in the oven.  They were done in 25-30 minutes flat as they were fairly small tenderloins (from a small pig)!  My kind of quick meal prep!  I served these with a combo of butter-sauteed red radishes and onion along with some some green beans seasoned with ham drippings from my Christmas ham.  We loved this particular seasoning tonight!  This recipe is suitable for all phases of Atkins and Keto programs provided the wine is omitted for those still in their first 2 weeks of Induction.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Special Christmas prices on many of our books, some as low as $9.77 (also free shipping in USA!).  Hurry and place your order today for any of our books at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS:

2-2½ lb. pork tenderloin (mine weighed 2#)

2 T. any dry red wine (optional, omit for Atkins Induction)

1 T. low-sodium soy sauce

½ tsp. onion powder

1/8 tsp. garlic powder

¼ tsp. coarse black pepper

1½ T. sliced fresh shallot

½ c. homemade pork or chicken broth (as needed)

1-3 T. olive oil (optional)

DIRECTIONS:  Preheat oven to 375º.  Place the two pork tenderloins on an appropriate size baking pan (I used metal, but any oven-proof pan will do).  Stir the onion and garlic powders with the black pepper in a little saucer.  Holding each piece of meat up for easy handling, sprinkle this mixture on both sides of meat and lay them back down on the pan.  You can sear off the meat in a hot skillet of oil first if you prefer.  I did not, but did pop mine into the boiler for 5 minutes at the end of cooking.  Sliver the shallot and lay separated slices atop each piece of meat.  Mix ½ c. of the broth with the wine and soy sauce and baste each strip of loin.  Drizzle meat with olive oil if desired (I did).  Pop in 375º oven and bake for about 25-30 minutes or until meat thermometer reads 130º-140º.  Check pan halfway through cooking and gently pour the broth mixture around the outside of the pan.  Remove when meat reaches temperature.  Broil 5 minutes if you prefer yours browner.  Rest the meat on a cutting board with a piece of foil laying on top (to retain heat) for 5-8 minutes.  This wait will help retain the juices in your meat.  Slice on the diagonal about 3/4″ thick.  Baste slices with any pan juices and serve at once with your favorite sides.

NUTRITIONAL INFO:  Makes 5 adult servings, each contains:

2131 cals, 6.3g fat (more if you use olive oil drizzle), 1.26g carbs, 0.08g fiber, 1.18g NET CARBS, 38.9g protein, 228 mg sodium

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Swedish Meatballs

I wanted to try my hand at some Swedish Meatballs tonight but lacked a rich beef gravy in my freezer that I usually have on hand.  So I had to make them with just the cream, beef bouillon and some white wine tonight.  I threw in some mushrooms for good measure but I don’t think they are traditionally in the sauce served with these meatballs.  But the sauce was good, even if I had to make do with what I had on hand.  The meatballs were fantastic!  Love the allspice and nutmeg that is typically used in these.  My husband ate 6 of them and said to make these again soon!  We had a lot leftover, so the remainders went into my freezer.  These are suitable for Atkins Induction ONLY if you omit the white wine.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  Early orders can be delivered by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

MEATBALL INGREDIENTS:

1¼ lb. (20 oz) 80% ground beef

4 oz. pork breakfast sausage meat (or plain ground pork)

3 oz. onion

¼ c. parsley

Dash each salt and black pepper

¼ tsp. each nutmeg and allspice

2 large eggs

2 low-carb tortillas (HEB Carb Sense have 3 net carbs)

SAUCE INGREDIENTS:

1 c. beef broth

½ c. heavy cream

½ c. white wine (omit if still in Induction Phase)

4 oz. can sliced mushrooms with juice

Few sprinkles xanthan gum to thicken (if needed)

Dash coarse black pepper

½ c. chopped parsley

DIRECTIONS:  Preheat oven to 350º.  You can brown your meatballs in a skillet if you prefer, but baking is so much simpler.  Place all meat ingredients in food processor and pulse until it it well blended and onion is well-chopped.  With your hands, form into 28 meatballs (about 1½”) and place on large parchment-lined baking pan (close together but not touching).  Bake at 350º for about 30 minutes or until they begin to brown nicely.  Remove pan from oven and using parchment to facilitate, lift the meatballs over to an awaiting large skillet.  Turn heat to high and allow to brown a little more in their pan juices, shaking skillet to roll them around a bit.

Add all sauce ingredients to the pan and let meatballs simmer in the gravy to allow flavors to co-mingle and to be sure meat is fully done.  Only thicken with xanthan gum or your preferred thickener if you feel the sauce is too thin.  Serve at once with your favorite green side dish (I served with buttered, steamed broccoli).

NUTRITIONAL INFO:   Makes 28 meatballs.  Allowing 4 meatballs per serving, so this should serve 7 people nicely.  Each serving contains:

452 cals, 36g fat, 7.58g carbs, 3.61g fiber, 3.97g NET CARBS, 21.6g protein, 362 mg sodium

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This was a super quick and easy dish to prepare I think my readers will enjoy.  I’ve made Chicken Florentine for many years but never thought to do a florentine rendering with pork.  Well, I should have tried it years ago!  This was a delicious dinner tonight.  I served it with some buttered, “candied” carrots which complimented the meal nicely.  This recipe is not suited for those still in the initial 2-week Induction phase (unless you leave out the wine) but can be enjoyed anytime after your Induction period.  This dish should me fine for those on most Keto diets as well.  This recipe can be stretched easily for 4 portions if you add 2 more portions of pork to the recipe (carb count would go slightly down since sauce would be distributed among 4 servings).  There was ample sauce to do this.  Alternately, you can reduce the chicken broth, cream, wine and peppers to just 2 slices for less sauce on just 2 servings.  We’re creamy sauce lovers, so we ate all the sauce!

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INGREDIENTS:

2   4-5 oz. pieces boneless pork loin

1 T. each unsalted butter and olive oil

½ c. heavy (whipping) cream

½ c. white wine (I used Chardonnay)

1½ c. chicken broth (I use homemade, virgin broth)

1 c. frozen leaf spinach

Dash coarse black pepper

Dash red pepper flakes

2 oz. red bell pepper, sliced crosswise into 4 slices

1/8 tsp. xanthan gum or preferred thickener

DIRECTIONS:  Pound the two pieces of pork with a meat tenderizer.  Place butter and olive oil in skillet over high heat and sear the pork on both sides.  Remove to a paper plate while you construct the sauce.  Add the cream, chicken broth, wine, spinach, black and red pepper flakes to the pan.  Sprinkle the thickener over the sauce now.  Simmer the pan contents a couple minutes until until spinach is cooked and sauce has begun to thicken.   Add the red pepper slices around the outside of the pan.  Place the chops back on top of the sauce in the center and simmer just until red pepper slices are softened but not falling apart.  Serve pork with an ample serving of the sauce and pepper slices on top.

NUTRITIONAL INFO:  Makes 2 servings, each contains: (numbers go down with 4 portions of meat)

631 cals, 44g fat, 8.3g carbs, 3g fiber, 5.3g NET CARBS, 37g protein, 142 mg sodium

 

 

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Moo Shu Pork

Under Construction

The filling

I was introduced to Moo Shu Pork by a friend in Houston many years ago.  I fell in love with my first bite!  There’s something about the  unusual ingredients and the sweet, tangy plum sauce that is a flavor marriage made in heaven, in my opinion.  As with any Chinese food, more time is spent in the preparation than the cooking, but this one is so worth the time!

I line up paper plates by my stove and get each ingredients chopped and onto a plate, ready to dump into the wok at the right moment.  I soak the Tiger Lily Buds and mushrooms first.  Make the marinade next.  Scramble the eggs and chop next.  Chop/slice my veggies last.  Then I’m ready to cook!

This recipe is slightly higher in carbs than many of mine and not suitable until you are closer to goal weight, but again, it’s a treat not meant to be indulged in often.  Moreover, I consider any recipe below 10g net carbs a serving to be A-OK, as that is so much lower than the average fare on the Standard American Diet (SAD) of my past.  🙂

NOTE:  Shitaake mushrooms, Cloud Ear Fungus (also called wood ear mushroom) and Tiger Lily Buds are essential to traditional Mu Shu Pork classic flavors.  If omitted, you aren’t eating true Moo Shu.  Asian groceries will all carry these items.  I order mine on-line.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is coming out soon with early bird orders set to delivery by Thanksgiving.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site

MARINADE INGREDIENTS:

4 T. my homemade Hoisin Sauce

1 T. rice wine vinegar

1 T. fish sauce (I use Thai Kitchen brand) [or use oyster sauce]

1 tsp. toasted sesame oil

3 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce

¼ tsp. xanthan gum or preferred thickener

FILLING INGREDIENTS:

2 large eggs, scrambled

1 T. butter (to cook eggs in)

8 oz. lean only pork loin, slivered thin

3 T. peanut or olive oil (or your preferred oil)

½ c. cabbage, slivered thin

4 large dried shitaake mushrooms, soaked

3 large green onions, slivered thinly lengthwise, cut 1″ pieces

1 c. fresh bean sprouts

¼ c. canned bamboo shoots, julienne  slivered

½ c. dried Cloud Ear Fungus strips, soaked (if using whole, slice them)

½ cup (small handful) Tiger Lily Buds, cut in half, soaked

8 low-carb flour tortillas (I use La Banderita at 5 n.c. per piece)

Extra hoisin sauce to “dress” before eating (not calculated into stats, as amount used varies)

VARIATION:  Use slivered chicken in lieu of pork for a Moo Shu Chicken version

DIRECTIONS:  In 3 small bowls, soak mushrooms, Tiger Lily Buds and Clour Ear in very hot water until soft.  You want to save the mushroom liquid and just lift them out of that “stock”.  Cut out the tough mushroom stems and slice the mushroom flesh.  Place on paper towels to dry off for now.  Discard water off the Cloud Ear Fungus.  If using whole ones, chop or slice and paper towel dry.  If using pre-cut strips just set them on paper towel to dry.  Discard water off the Tiger Lily Buds and chop them in half.  Dry on paper towels.  Set these 3 ingredients near the stove.

Mix all marinade ingredients in the small bowl.  Add ¼ c. of the mushroom soaking water.  When well-mixed, pour half the marinade into medium bowl and add the sliced meat.  Toss the meat with your hands to coat meat well and let it marinade while you continue your prepping.  Remaining marinade will be added to the wok at the end of cooking.

Scramble the eggs over medium in the butter until set.  Remove from heat and chop into medium bits (but not too fine).  Set those aside by stove so they are at-the-ready.

Now you’re ready to cook.  Heat a dry wok or large skillet.  Chinese cooks have a saying:  “Hot Wok; Cold Fat.”  If you do it this way, the meat does not stick to the pan.  If you heat the oil as you heat the wok,  the meat almost invariably sticks to the pan!  When the steel is VERY HOT, quickly dump in the oil and promptly the meat into the cold oil.  Don’t worry, the oil will get hot quick when it hits the hot metal.  Stir-fry with spoon until meat is no longer pink.  Add in cabbage and Cloud Ear Fungus next.  Stir-fry until they just barely begins to go limp.  Next add the bean sprouts & scallions and cook those just 1 minute.  Add the mushrooms, bamboo shoot slivers and Tiger Lily Buds next, cooking the mixture 2-3 minutes.  Pour in the remaining marinade and stir well so all filling is now moistened.  Cook another minute or so for the thickener in the marinade to do its job.   Add the egg to the wok last, during the final minute of cooking, and stir just to mix.  Remove wok from heat.

Serve the filling at the table (I like to do t right in the wok so it stays warm) with low-carb tortillas and more hoisin sauce.  I haven’t gotten around to creating a Chinese-style pancake, but give me awhile and I may do that one day.  Place about ½-3/4 c. filling on the tortilla down the center.  Dab a little extra hoisin sauce down the filling edge (as shown above) and fold the bottom edge up (to catch juices as you eat).  Then fold the sides of the tortilla inward like a burrito and pick up and eat it with your hands, like a burrito.  Moo Shu Pork is traditionally eaten with hands and is rather messy to eat with a fork, quite honestly.

NUTRITIONAL INFO:   Makes 8 servings, each contains:  (does not include added hoisin when rolling)

216 cals, 12.4g fat, 24.35g carbs, 13.72g fiber, 10.63g NET CARBS (plus any added hoisin), 13.7g protein, 814mg sodium (and that’s using low-sodium soy sauce!)

 

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My husband had to go have some lab work done for his doctor this morning so he volunteered to get my groceries on the way home.  Of course, it started raining, is a might chilly out as well, so when I asked him what he wanted for lunch today, I wasn’t surprised he said soup!  Well, since I’m always trying to use up leftovers and one-of’s in the fridge, I put together what turned out to be a very tasty soup!  My husband was doubtful when I said what all I was throwing into the pot, but ended up eating TWO bowls of it, so clearly not a problem for his palate.  LOL

What I had to work with was a small piece of a smoked sausage rope, 1 baked chicken thigh, half of a large yellow squash, and some fresh kale.  Also had in my freezer the cooking pan juices from my last batch of Montreal Baked Chicken (I always save it for just such uses) and homemade chicken broth that is always in my freezer.   VOILA!  A delightful lunch fit for a chilly, rainy day that you can have once you get to phase 2 of Atkins.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

INGREDIENTS:

3 T. unsalted butter

2 oz. onion, chopped

1 c. chicken meat, pre-cooked, chopped

4″ piece smoked sausage (beef or pork), sliced

1 can Eden soy black beans, with juice (not regular, high-carb black beans!)

2 large kale leaves, stemmed, rinsed and chopped

3 oz. yellow summer squash, diced or sliced

3 c. homemade chicken broth (mine is just chicken boiled in water)

¼-½ tsp. my homemade Montreal Steak Seasoning

¼-½ tsp. Sriracha Chili sauce (or other hot sauce to taste)

DIRECTIONS:  Melt the butter in a soup pot over high heat and saute the onions until they begin to brown.  Add the sausage and squash and saute until all are partially cooked.  Add all remaining ingredients and bring to just a simmer for about 15 minutes or just until the kale is just done.  Add salt to taste only if the sausage hasn’t already made the soup salty enough for your palate.

NUTRITIONAL INFO:    Makes 4 servings (large bowls), each contains:

385 cals, 27 g fat, 12.25g carbs, 6.27g fiber, 5.98g NET CARBS, 21.4g protein, 485 mg sodium

 

 

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I bought a whole pork loin this week and cut the point end off for making a pork roast one night.  Tonight was the night!  I have fresh mushrooms in the fridge so I decided to stuff it.  A little cream cheese and smoked Gouda to bind and for added flavor.  Man, oh, man, was this ever good, even if it spattered making for a less than stellar photo.  I know it sounds rich, but it really wasn’t!  This recipe is suitable for all phases of Atkins and Keto diets.

My roast was just a little 1¼ lb. tip end of the loin, so I had some stuffing leftover.  Your roast may be larger and accommodate all the stuffing nicely.  If not, just heap it up at the front of the cut end much like a Thanksgiving cornucopia, “spilling out”.  We spooned some of the extra stuffing onto our portions!  🙂

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INGREDIENTS:

1-1¼ lb. small pork loin roast

2 slices bacon, chopped

5 medium mushrooms, chopped

2 oz. onion (I used red), chopped fine

1 oz. cream cheese

1 oz. Smoked Gouda cheese, shredded

3/4 c. parsley (loosely packed), chopped

Dash each sea salt and coarse black pepper

2 T. hemp hearts

DIRECTIONS:  With a large kitchen knife, cut a pocket into the pork roast, being careful not to go all the way through on any sides.  Spread apart and set on baking pan to receive stuffing.

Preheat oven to 350º.  In a skillet over medium-high heat, brown the bacon.  Add the onion, salt and pepper and saute until onion is tender.  Add all remaining ingredients, mashing up the cream cheese until it is fully melted and well-blended.  Remove from heat and stuff into the slit in the pork roast.  Pack it in well, allowing any overage to spill out onto the baking pan.  Cover front side where stuffing is with a piece of foil to prevent over-browning during cooking (removed when nearly done).  Pop into 350º oven and bake for about 1-1¼ hours, or to internal temperature of 160º.  I used my convection setting, so my roast only took around 45 minutes to get done.  Remove from oven and serve in baking dish or remove to a platter carefully.  I added a couple tablespoons of water to the pan to de-glaze the tasty brown bits to make a thin natural gravy but this is not necessary.  I’m just a gravy nut.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

492 cals., 34g fat, 3.5g carbs, 1.25g fiber, 2.25g NET CARBS, 41.3g protein, 504mg sodium

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