Posts filed under ‘Low Carb’

Beef Cheeks – A smaller batch

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Like all cuts of ‘stew’ meat, beef cheeks which come from the neck of a cow, need a long braise to get the best texture and tenderness. My friend Cy received some in a package of offal that was to be used for dog food. She thought we’d enjoy it more. It was delicious served with soft polenta. This recipe was made in pressure cooker, but would work really well in an Insta-Pot.

1 – 1 1/2 pounds beef cheeks, cut into managable pieces (no need to cube)
1 cup chicken stock
1 rib celery, chopped
1 onion, chopped
1 carrot, chopped
1 tomato, chopped
1 bay leaf
1 clove garlic, minced

Heat oil in the bottom of pot
season your meat with salt and pepper after drying well with a paper towel
brown meat on both sides, remove from pan
add veggies and garlic to dirty pan, saute until tender
deglaze with chicken stock

Cut meat into large pieces
add back to veggies and stock
cook for a minimum of 3 hours covered over low heat
or 90 minutes in a pressure cooker, if using an Insta-Pot, follow manufacturers instructions

Note: Next time, and there will be a next time, I’m going to coat the meat thinly with some flour; just to give the sauce a bit more body.

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August 6, 2018 at 8:58 pm Leave a comment

Poke – A small batch

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I had poke for the first time in Hawaii years ago. I liked it, but never really gave it a second thought. Fast forward to a little shopping excursion after my move to Cali, when I found pre-cut poke in my grocer’s freezer. I was initially skeptical, but eventually gave in to the curiosity. It’s perfect for a hot CA summer dinner.

8 ounces sushi grade tuna
1/4 cup soy sauce
1 teaspoon rice vinegar
1 teaspoon lemon (or lime) juice
1 teaspoon sesame oil
red pepper flakes, to taste
sesame seed
1 scallion, thinly sliced

Cut fish into 1/2 inch cubes
toss with soy, vinegar, juice, sesame oil, and pepper flakes
garnish with scallions and sesame seeds

Serve with rice, salad, and or pickled veggies

July 11, 2018 at 8:37 pm Leave a comment

Cajun-Style Shrimp, Sausage, and Vegetable Skillet

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Lately, this has become one of my favorite ‘brown and dump’ dishes. Saute each ingredient separately until golden brown and delicious (gbd), then put them in a bowl until ready to combine the dish.

1/2 pound shrimp, peeled and deveined
1/2 pound smoked sausage, sliced
1 zucchini, sliced
1 onion, sliced
1 bell pepper, sliced
1 rib celery, sliced
salt, to taste
pepper, to taste
cayenne, to taste
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
oil for sauteing

Begin by mixing the dry seasonings together and set aside

Heat a large skillet with about a tablespoon of oil

First brown the sausage
once browned and cooked through, remove from the skillet to a large bowl
then brown each veggie separately, browning and adding to the large bowl
you may need to add more oil
end with the shrimp

Dump all the ingredients back into the pan from the bowl
add the seasoning mix
stir to combine and heat through

May 10, 2018 at 4:38 pm Leave a comment

Punjabi-Style Eggplant – A small batch

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aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish

 

 

March 18, 2018 at 4:56 pm Leave a comment

Chicken Vindaloo – A small batch

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I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste

February 28, 2018 at 5:59 pm Leave a comment

Baba Ganoush

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1 eggplant
1/4 cup tahini
2 cloves garlic
1/4 cup lemon juice
1 tablespoon olive oil
salt
pepper
pinch cumin
pinch cayenne

Preheat oven to 400°F

Cut the eggplant in half
sprinkle with salt
roast in hot oven for 20-30 minutes

With a spoon remove the roasted flesh from the skin
put in a food processor
add the rest of the ingredients
pulse until almost smooth
season to taste

January 28, 2018 at 9:40 pm 2 comments

Korean-style short ribs – A small batch

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aka LA Galbi or Kalbi

1 lb thin-cut short ribs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar or mirin
2 cloves garlic, grated
1 inch fresh ginger, grated
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame seeds
pinch black pepper
red pepper flakes or chili sauce to taste (optional)
2 scallions, thinly sliced

Soak the ribs quickly in cold water, changing the water a few times to remove any loose bits of bone and dust

Mix all the ingredients together, except the scallions, in a zip-top bag
all ribs to the bag
marinate overnight in the refrigerator

Traditionally the ribs are grilled, but I broil mine.

Preheat the broiler
lay the meat in a single layer on a foil-lined broil pan
cook until the ribs are slightly charred and caramelized, 5 to 6 minutes
flip them over and cook for an additional 3 – 4 minutes

Be sure to set a timer, there’s a fine line between charbroiled and burned.

Garnish with scallions

October 20, 2017 at 4:28 pm Leave a comment

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