Monday, November 3, 2008
FUDGE!
This sounds really good . . . let me know if anyone tries it!
No Hidden Carb Fudge
This recipe makes 4 servings.
2 oz cream cheese (use the expensive kind with less starch filler)
1 oz baker's chocolate (the kind with NO sugar.)
1 tbs DaVinci Vanilla Sugar Free Syrup (OR substitute 1 tbs Splenda and 1 tsp vanilla)
2 Tbs Cream
Melt the chocolate in the bottom of a greased small saucepan at low heat.
Add the cream cheese and stir in with the chocolate. Add cream and simmer. Add the DaVinci syrup (or Splenda and vanilla) and stir in. If it isn't sweet enough, add a tiny bit more syrup or Splenda
until it tastes right. Cook until it starts to thicken. Take off the stove. Grease a small bowl or individual pie plate. Spoon fudge into bowl or plate. Chill in refrigerator until hard. Cut into 4 pieces. Enjoy!
Makes 4 servings. Per serving: 2 gm carb 1 gm protein 9.8 gm fat. 99 calories.
from: http://www.phlaunt.com/lowcarb/19060001.php
No Hidden Carb Fudge
This recipe makes 4 servings.
2 oz cream cheese (use the expensive kind with less starch filler)
1 oz baker's chocolate (the kind with NO sugar.)
1 tbs DaVinci Vanilla Sugar Free Syrup (OR substitute 1 tbs Splenda and 1 tsp vanilla)
2 Tbs Cream
Melt the chocolate in the bottom of a greased small saucepan at low heat.
Add the cream cheese and stir in with the chocolate. Add cream and simmer. Add the DaVinci syrup (or Splenda and vanilla) and stir in. If it isn't sweet enough, add a tiny bit more syrup or Splenda
until it tastes right. Cook until it starts to thicken. Take off the stove. Grease a small bowl or individual pie plate. Spoon fudge into bowl or plate. Chill in refrigerator until hard. Cut into 4 pieces. Enjoy!
Makes 4 servings. Per serving: 2 gm carb 1 gm protein 9.8 gm fat. 99 calories.
from: http://www.phlaunt.com/lowcarb/19060001.php
Zuppa Toscana
An LC version of the Olive Garden's soup, apparently
1 (16 ounce) package Italian sausage (removed from casings)
1 small head cauliflower
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder (you could also use chicken broth, or boullion cubes)
2 quart water
4 TBSP heavy whipping cream just about
Directions
Sauté the sausage until cooked through, make sure you've removed them from their casings.
Add garlic to a separate saucepan and cook an 1 minute in a little oil. Add chicken base or bouillon, water, and cauliflower, simmer 15 minutes.
Add sausage, kale, and cream. Simmer 4 minutes and serve. This serves about 4-6 depending on the size of the bowl.
from: http://forum.lowcarber.org/showthread.php?t=144020-Alison
1 (16 ounce) package Italian sausage (removed from casings)
1 small head cauliflower
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder (you could also use chicken broth, or boullion cubes)
2 quart water
4 TBSP heavy whipping cream just about
Directions
Sauté the sausage until cooked through, make sure you've removed them from their casings.
Add garlic to a separate saucepan and cook an 1 minute in a little oil. Add chicken base or bouillon, water, and cauliflower, simmer 15 minutes.
Add sausage, kale, and cream. Simmer 4 minutes and serve. This serves about 4-6 depending on the size of the bowl.
from: http://forum.lowcarber.org/showthread.php?t=144020-Alison
Italian Wedding Soup
Large can or homemade low sodium chicke stock
Place in large pot and heat to simmer
1 bag baby spinach
Meatballs are made with 1 lb. turkey burger (breast meat)
1 tsp oregano
1 tsp rosemary
2 tsp fresh garlic minced
1 whole egg
salt and pepper
(or you can use premade meatballs, just be sure there is no added bread)
Gently combine above ingredients and then
While stock heats, roll little meat balls, about 1/2 to 1 inch in size
Once stock is simmering drop in meatballs and cook til they rise up to the top
then add the spinach and simmer about 10 minutes, or just until the spinach has wilted.
from: http://forum.lowcarber.org/showthread.php?t=227431-Alison
Place in large pot and heat to simmer
1 bag baby spinach
Meatballs are made with 1 lb. turkey burger (breast meat)
1 tsp oregano
1 tsp rosemary
2 tsp fresh garlic minced
1 whole egg
salt and pepper
(or you can use premade meatballs, just be sure there is no added bread)
Gently combine above ingredients and then
While stock heats, roll little meat balls, about 1/2 to 1 inch in size
Once stock is simmering drop in meatballs and cook til they rise up to the top
then add the spinach and simmer about 10 minutes, or just until the spinach has wilted.
from: http://forum.lowcarber.org/showthread.php?t=227431-Alison
Broccoli and Cheese Soup
1 can chicken broth
16 oz shredded cheese (about 4 cups)
1 cup heavy whipping cream
1/4 cup sour cream
1-2 cups broccoli florets (or I can see that chopped broccoli might be really tasty)
Heat broth and cheese on low heat until cheese is melted. Add heavy cream and sour cream, stirring frequently. Increase heat to medium low, until bubbles begin to form on the top of the soup. Add broccoli florets. Cover and simmer 10-15 minutes, or until broccoli is tender. Check frequently to avoid boiling over. Makes about 6 servings.
TOTAL Per Serv
Cals 3001 500
Fat 262 44
Sat Fat 164 27
Poly Fat 9 2
Mono Fat 75 13
Carbs 31 5
Fiber 9 2
Prot 140 23
from: http://forum.lowcarber.org/showthread.php?t=183681-Alison
16 oz shredded cheese (about 4 cups)
1 cup heavy whipping cream
1/4 cup sour cream
1-2 cups broccoli florets (or I can see that chopped broccoli might be really tasty)
Heat broth and cheese on low heat until cheese is melted. Add heavy cream and sour cream, stirring frequently. Increase heat to medium low, until bubbles begin to form on the top of the soup. Add broccoli florets. Cover and simmer 10-15 minutes, or until broccoli is tender. Check frequently to avoid boiling over. Makes about 6 servings.
TOTAL Per Serv
Cals 3001 500
Fat 262 44
Sat Fat 164 27
Poly Fat 9 2
Mono Fat 75 13
Carbs 31 5
Fiber 9 2
Prot 140 23
from: http://forum.lowcarber.org/showthread.php?t=183681-Alison
Cat's Breath Soup???
2 qts water & 8 boullion cubes (or 2qts your choice of stock)
2# chopped broccoli(fresh or frozen)*
1 cup heavy whipping cream
4oz butter
4oz shredded cheese(Cheddar for broccoli, Mozz. or Mont. Jack for Mushroom)
Bring water to a boil & add bouillion cubes, stir 'til dissolved
OR
Bring 2 qts. of stock to a boil
-----------------------------------------------------
Add 4oz butter, stir until dissolved
Add chopped broccoli, bring back to boil for 15 minutes.
Turn down to simmer - cover for 30min.
Stir in 1 cup of heavy whipping cream slowly
Keep at simmer for 10 more minutes.
Ready to serve! (Salt to taste)
Dole into bowls & sprinkle shredded cheese on top
Stir in & enjoy!
Warm & satisfying - a good way to get your green carbs & fat in!
With Stock:
13%Carb/10%Protein/77%Fat
56.7g 45.3g 156.0g Calories: 1706
With Bouillion:
13%Carb/9%Protein/78%Fat
59.9g 40.9g 157.4g Calories: 1719
*SUBSTITUTE: USE 2#MUSHROOMS IN PLACE OF BROCCOLI -MMM
from: http://forum.lowcarber.org/showthread.php?t=340692&page=2&pp=15
2# chopped broccoli(fresh or frozen)*
1 cup heavy whipping cream
4oz butter
4oz shredded cheese(Cheddar for broccoli, Mozz. or Mont. Jack for Mushroom)
Bring water to a boil & add bouillion cubes, stir 'til dissolved
OR
Bring 2 qts. of stock to a boil
-----------------------------------------------------
Add 4oz butter, stir until dissolved
Add chopped broccoli, bring back to boil for 15 minutes.
Turn down to simmer - cover for 30min.
Stir in 1 cup of heavy whipping cream slowly
Keep at simmer for 10 more minutes.
Ready to serve! (Salt to taste)
Dole into bowls & sprinkle shredded cheese on top
Stir in & enjoy!
Warm & satisfying - a good way to get your green carbs & fat in!
With Stock:
13%Carb/10%Protein/77%Fat
56.7g 45.3g 156.0g Calories: 1706
With Bouillion:
13%Carb/9%Protein/78%Fat
59.9g 40.9g 157.4g Calories: 1719
*SUBSTITUTE: USE 2#MUSHROOMS IN PLACE OF BROCCOLI -MMM
from: http://forum.lowcarber.org/showthread.php?t=340692&page=2&pp=15
Dog Breath Soup
Need:
Skillet or frypan
6qt stockpot
Ingredients:
1 lb hamburger, 80/20
12oz bag of salad
1/2 stick of butter
4 beef boullion cubes
Start 4 qt., minus 2cups water boiling
Crumble & pan-fried hamburger with olive oil cooking thoroughly (save the yummies in the pan for deglaze)
Add cooked beef to boiling water
While fry pan is still hot, add 2 cups of water & bring to a boil, scrape sides & bottom of pan to remove all the yummies
Pour contents of frypan into stockpot with boiling beef & water
Add 1/2 stick of butter
Boil for 10 minutes
Add bag of salad & 4 boullion cubes
Boil for 5 more minutes
Done, turn off heat, serve & ENJOY!
Here is the Nutritional breakdown for WHOLE POT:
Carbs = 9.4 Protein = 125.4g Fat = 153.6g Calories = 1941
I mess around with different spices with a dash of this or that spice in my bowl, garlic powder, chili powder, chinese 5 spice...It comes out real tasty to me! It kicks me into ketosis it no time. I can eat a 4 quart pot a day!
The salad can be 1 lb. of what ever vegetable you want.
In the chicken version, you can scoop the chicken tenders out of the soup with a strainer & cut them to bite size pieces, add a little dehydrated onion & snip some green onion over top & make a mock won-ton. I did a chicken w/broccoli for the 4th for me. I love the chicken base (as I call it). I'll use fresh spinach, or mustard greens, or cabbage(watch the carbs though), brussel sprouts. You can even make a good mock gumbo using okra & your spices right...
Creativity is yours...
Just start with 1/2 the recipe, use the EVO, butter & meat & add your own vege's!
Have fun with it...
from: http://forum.lowcarber.org/showthread.php?t=340692-Alison
Skillet or frypan
6qt stockpot
Ingredients:
1 lb hamburger, 80/20
12oz bag of salad
1/2 stick of butter
4 beef boullion cubes
Start 4 qt., minus 2cups water boiling
Crumble & pan-fried hamburger with olive oil cooking thoroughly (save the yummies in the pan for deglaze)
Add cooked beef to boiling water
While fry pan is still hot, add 2 cups of water & bring to a boil, scrape sides & bottom of pan to remove all the yummies
Pour contents of frypan into stockpot with boiling beef & water
Add 1/2 stick of butter
Boil for 10 minutes
Add bag of salad & 4 boullion cubes
Boil for 5 more minutes
Done, turn off heat, serve & ENJOY!
Here is the Nutritional breakdown for WHOLE POT:
Carbs = 9.4 Protein = 125.4g Fat = 153.6g Calories = 1941
I mess around with different spices with a dash of this or that spice in my bowl, garlic powder, chili powder, chinese 5 spice...It comes out real tasty to me! It kicks me into ketosis it no time. I can eat a 4 quart pot a day!
The salad can be 1 lb. of what ever vegetable you want.
In the chicken version, you can scoop the chicken tenders out of the soup with a strainer & cut them to bite size pieces, add a little dehydrated onion & snip some green onion over top & make a mock won-ton. I did a chicken w/broccoli for the 4th for me. I love the chicken base (as I call it). I'll use fresh spinach, or mustard greens, or cabbage(watch the carbs though), brussel sprouts. You can even make a good mock gumbo using okra & your spices right...
Creativity is yours...
Just start with 1/2 the recipe, use the EVO, butter & meat & add your own vege's!
Have fun with it...
from: http://forum.lowcarber.org/showthread.php?t=340692-Alison
Jen's Butternut (or is it butternup?) Soup
1 whole butternut squash cut up in 1 inch pieces
2-3 cans of chicken broth (or veggie broth, maybe?)
2 tsp minced garlic
2 tsp minced onion
2 tsp cinnamon
2 tsp nutmeg (I was out so I used allspice)
1/2 tsp white pepper (I used black lol)
1/4 tsp flaxseed meal
1 cup of Davinci’s vanilla syrup
And cream however much you like
Simmer for 1 hour
Blend it all up and enjoy.
Funny, this was supposed to be a mash LOL
2-3 cans of chicken broth (or veggie broth, maybe?)
2 tsp minced garlic
2 tsp minced onion
2 tsp cinnamon
2 tsp nutmeg (I was out so I used allspice)
1/2 tsp white pepper (I used black lol)
1/4 tsp flaxseed meal
1 cup of Davinci’s vanilla syrup
And cream however much you like
Simmer for 1 hour
Blend it all up and enjoy.
Funny, this was supposed to be a mash LOL
Sunday, November 2, 2008
Eggnog
YUM! So glad the weather's getting colder. I made this last year at Christmas, and it was a big hit with my family. Fresh eggnog is really great. I made it virgin and bought along some whisky (JD, of course) for those who wished to add some. I cooked my eggnog, but if you wanted to get pre-pastuerized eggs, then you can follow the second recipe . . .
One more thing . . . you can do the first part (combine and cook the yolks, cream, and nutmeg) and then complete the second part when you're ready to make the 'nog. You can buy pre-pasteurized egg yolks in a milk carton . . . quite handy for this kind of thing. If you make the 'base' ahead of time, you're ready to make 'nog in a pinch (but only for a few days . . . this stuff doesn't last forever!).
* 4 egg yolks
* 1/3 cup sugar equivalent (I found that Sweetzfree worked really well, because it didn't have to dissolve first), plus 1 tablespoon
* 1 pint plus 1 cup heavy cream
* 3 ounces bourbon (optional)
* 1 teaspoon freshly grated nutmeg
* 4 egg whites
DIRECTIONS:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
For Pre-Pasteurized eggs (supposed to be superior to the cooked version, but whatever)
* 4 egg yolks
* 1/3 cup sugar, plus 1 tablespoon
* 1 pint whole milk
* 1 cup heavy cream
* 3 ounces bourbon
* 1 teaspoon freshly grated nutmeg
* 4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
One more thing . . . you can do the first part (combine and cook the yolks, cream, and nutmeg) and then complete the second part when you're ready to make the 'nog. You can buy pre-pasteurized egg yolks in a milk carton . . . quite handy for this kind of thing. If you make the 'base' ahead of time, you're ready to make 'nog in a pinch (but only for a few days . . . this stuff doesn't last forever!).
* 4 egg yolks
* 1/3 cup sugar equivalent (I found that Sweetzfree worked really well, because it didn't have to dissolve first), plus 1 tablespoon
* 1 pint plus 1 cup heavy cream
* 3 ounces bourbon (optional)
* 1 teaspoon freshly grated nutmeg
* 4 egg whites
DIRECTIONS:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
For Pre-Pasteurized eggs (supposed to be superior to the cooked version, but whatever)
* 4 egg yolks
* 1/3 cup sugar, plus 1 tablespoon
* 1 pint whole milk
* 1 cup heavy cream
* 3 ounces bourbon
* 1 teaspoon freshly grated nutmeg
* 4 egg whites*
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Basic Frittata Recipe
This is the 'formal' recipe found on one of the sites. I usually use bacon for the pancetta, and then spinach for the arugula. I also sometimes saute bell peppers, and stir in cheese. Anyway, once you get the basic recipe down, you're good to go. (I even made a Florentine version once with spinach, mushrooms, and ricotta)
* 3 tablespoons extra-virgin olive oil, 3 turns of the pan
* 1/4 pound sliced pancetta, chopped
* 4 cloves garlic, chopped
* 2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
* 1 (15-ounce) can diced tomatoes, drained
* 12 extra-large eggs
* 1/3 cup half-and-half, eye ball it
* 1 teaspoon salt
* Black pepper
Directions
Preheat oven to 400 degrees F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
* 3 tablespoons extra-virgin olive oil, 3 turns of the pan
* 1/4 pound sliced pancetta, chopped
* 4 cloves garlic, chopped
* 2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
* 1 (15-ounce) can diced tomatoes, drained
* 12 extra-large eggs
* 1/3 cup half-and-half, eye ball it
* 1 teaspoon salt
* Black pepper
Directions
Preheat oven to 400 degrees F.
Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
Tuscan-Style Grilled Tuna Steaks
Ingredients
* 4 fresh tuna steaks, 8 ounces each, 1-inch thick
* 1 lemon, zested
* 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
* Handful flat leaf parsley
* 3 cloves garlic, crushed
* Coarse salt and black pepper or grill seasoning
* Extra-virgin olive oil, for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
* 4 fresh tuna steaks, 8 ounces each, 1-inch thick
* 1 lemon, zested
* 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
* Handful flat leaf parsley
* 3 cloves garlic, crushed
* Coarse salt and black pepper or grill seasoning
* Extra-virgin olive oil, for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Swedish Meatballs
1 1/2 lbs ground beef, or 3/4 lb of ground beef and 3/4 lb of ground pork
2 large egg yolks
1 onion, diced very small
1 T ground garlic
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (freshly grated is the best!)
1/4 tsp. ground allspice
1 tsp xanthan gum or similar thickening agent
3 cups beef broth
1/4 cup heavy cream
Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.
Directions
Preheat oven to 200 degrees F.
Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Using a tablespoon measure, form the meatballs.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the thickening agent or flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Really good with mashers.
2 large egg yolks
1 onion, diced very small
1 T ground garlic
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg (freshly grated is the best!)
1/4 tsp. ground allspice
1 tsp xanthan gum or similar thickening agent
3 cups beef broth
1/4 cup heavy cream
Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.
Directions
Preheat oven to 200 degrees F.
Use food processor to finely chop onion. Put meat in mixing bowl and allow to come to room temperature, then mix in egg yolks, onions, garlic, salt, pepper, and spices. Mix with your hands until spices are well distributed and beef is well combined.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Using a tablespoon measure, form the meatballs.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the thickening agent or flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Really good with mashers.
Lemon Curd
OMG Sooooooo yummy!!! Great over berries . . .
I love lemon curd, which is almost always made with lots of sugar. Use this sugar-free version on a low-carb muffin, pancake, or biscuit. Fresh lemon juice tastes best, although an organic brand available near me (Santa Cruz Organic) is almost as good. Other bottled lemon juice I've tried doesn't taste as good. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it.
INGREDIENTS:
* 4 Tablespoons butter (½ stick)
* ½ cup lemon juice, preferably fresh
* 1 cup sugar equivalent artificial sweetener, preferably liquid (powdered may have off-flavors)
* 3 eggs
* 1 egg yolk
* 1 small pinch salt
PREPARATION:
1) Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
2) Blend the rest of the ingredients together, with either a stick blender or standing blender.
3) Heat slowly in small saucepan or double boiler.
Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).
4) Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.
5) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.
6) Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).
It can keep in refrigerator up to one week.
Nutritional Information: Each Tablespoon of lemon curd has a little less than half a gram of effective carbohydrate plus 1 gram protein, 3 grams fat, and 30 calories.
I love lemon curd, which is almost always made with lots of sugar. Use this sugar-free version on a low-carb muffin, pancake, or biscuit. Fresh lemon juice tastes best, although an organic brand available near me (Santa Cruz Organic) is almost as good. Other bottled lemon juice I've tried doesn't taste as good. Lemon zest adds even more flavor for almost no carbs, but I like smooth lemon curd, so I don't use it.
INGREDIENTS:
* 4 Tablespoons butter (½ stick)
* ½ cup lemon juice, preferably fresh
* 1 cup sugar equivalent artificial sweetener, preferably liquid (powdered may have off-flavors)
* 3 eggs
* 1 egg yolk
* 1 small pinch salt
PREPARATION:
1) Cut butter up into pieces (around 8 to 10 pieces is good). Put the butter into the freezer.
2) Blend the rest of the ingredients together, with either a stick blender or standing blender.
3) Heat slowly in small saucepan or double boiler.
Whisk or stir frequently. When curd begins to thicken to the point where it coats the spoon, or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170 F, remove from heat (don't let it get to boiling).
4) Immediately whisk or stir in butter. Keep stirring until butter is melted and incorporated.
5) Taste. If you think it's too "sharp," try adding another Tablespoon or two of butter.
6) Put in airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using (it will thicken a bit more).
It can keep in refrigerator up to one week.
Nutritional Information: Each Tablespoon of lemon curd has a little less than half a gram of effective carbohydrate plus 1 gram protein, 3 grams fat, and 30 calories.
Subscribe to:
Posts (Atom)
