After not getting dinner on the table until 8:30 pm Monday night I decided to take another tack for today; I took meat out of the freezer last night, defrosted it then threw together a Beef Stew in the Crockpot at 6 am this morn….voila! Dinner on the table with zero effort on my part at the time of day when I am at my worst!
Can of Tomatoes
1 1/2 cans of Water
half a can of Tomato Paste because I used half a can the night before making Pizza Sauce
1 Turnip, cut into chunks
handful of mini carrots
2 Leeks, coz I had them in the fridge
3 stalks of Celery, cut into chunky bits
A bit of Thyme
A bit of Sage
3 Bay Leaves
Salt and Pepper
1 McCormicks Beef Boullion cube
A splash of Worcestershire sauce
Turned the slow cooker onto high heat, left it going all day long, came home at 3 45, took the lid off, left it on high heat to let it cook down a bit while Luke and I took Bear for a walk.
Served it up with a MIM (Muffin in a Minute) and a Salad.
Jamie, over on Your Lighter Side posted a link to a low carb pizza crust ages ago which I had been meaning to try but never got around to it. It seemed to labour intensive for the amount of energy I have at the moment (zilch!!) so I kept putting it off. When I got home from work today I did the unthinkable…I had me a lil lay down!!! I think I may have even closed my eyes!
Rejuvenated, tonight had to be the night to finally make that pizza! I had the energy and the ingredients and besides, I was craving pizza! Now normally one would make this with meat but, like I said, _ I _ was craving pizza, so that means no meat was going to be on this culinary delight. I used Yves Ground Chicken in place of the meat and I had a gazillion different cheeses hanging out in the fridge so I pulled out Oscar Senior and got to work shredding cheeses: Cheddar, Monterey Jack and Mozzarella. I dumped the cheeses into a bowl and loaded the “chicken” into the processor, ground it up a bit, added the cheese and mixed the two together; I then pressed the mixture into a lightly oiled 9″springform pan, popped it into the oven for 18 – 20 minutes.
After baking for 18 – 20 mins, I pulled the crust out of the oven and let it cool while I was making a salad.
Next I spread about 2 ounces of Tomato Paste on the cooled crust, sprinkled generously with Italian Seasoning and a bit of garlic powder.
Then came the toppings:
Green Pepper, diced
Yves Ham Slices, cut into strips
Some more Italian Seasoning
Put it into the 375F oven for 18 minutes, turned the heat up to 425F and continued baking for another 8 minutes.
Pulled it out of the oven, let it set for about 10 minutes while I finished cleaning up all my prep dishes.
Served it up with a salad.
So Mother Hubbard’s Cupboards are still a bit on the bare side and coming up with a meal is getting to be a bit challenging! To add to that, whatever I do make? It needs to be Low Carb. Now you have to understand that prior to January 31, 2012 I just cooked whatever I wanted: pasta, rice, potatoes…oh, Potato Soup and Bannock! Home made Mac and Cheese! Spanish Rice with Enchiladas…Burritos and Mexi Fries! Carbs were not so much an issue but expanding waist lines were beginning to be.
I digress. But the point remains that I can cook up a high carb meal pretty easily because I still have heaps of ingredients in the cupboards and freezer. And low carb is a whole new way of thinking for me too. I can no longer just think about what to make for dinner and head to the kitchen, thought processes ticking; now I rely on a recipe of some sort even if it just to follow basic guidelines.
Alright, so last night as I lay in bed I began thinking about what I was going to cook for dinner tonight (because that is how it works when the cupboards are bare and I am changing the way I cook) so I borrowed my iPad from my husband and started scanning for a low carb recipe using 1.5lbs of shrimp, because I had that in the freezer, and came across Jennifer Eloff’s Curried Shrimp recipe; as I read the recipe and each ingredient got a “Yup, got that” I was relieved to have part of the meal prepared. I had a look at Jennifer Eloff’s Mock Rice but didn’t like the looks of it alongside my lovely Curried Shrimp. I recalled seeing numerous posts about Jamie’s Mock Rice on Your Lighter Side and hopped over to Jamie’s recipe for Mock Fried Rice. The perfect accompaniment to the Curried Shrimp!
1.5 lbs Large Frozen Shrimp, pre-cooked
1 Tablespoon Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
1 1/2 Tablespoons Curry Powder
1/2 teaspoon Salt
Dash of Pepper
1 teaspoon ground Cumin
1/2 teaspoon Chili Flakes
3/4 cup Coconut Milk
In colander thaw frozen shrimp under cold running water and drain completely; set aside.
In a saucepan heat oil over med-high heat and add onion, cooking until slightly softened; add garlic and continue cooking until onion is soft and translucent.
Stir in curry powder, ground cumin, chili flakes and salt and pepper.
Gradually add coconut milk, stirring constantly.
Bring to a boil, stirring often.
Add shrimp, continue stirring and cook until heated through.
Serves 4 – 6
1 large head Cauliflower
2 cups Water
2 Tablespoons Olive Oil
1 teaspoon Onion Powder
Salt and Pepper, to taste
Cook whole, large cauliflower in a pot with a tight fitting lid; bring to boil, reduce heat to med-high and continue cooking for about 10 minutes.
Remove from heat, drain and cover cauliflower with cold water; drain that off, repeat.
Fill pot again with cold water and let sit while preparing the Curry Sauce.
Once sauce is simmering (do not add the shrimp until 5 minutes before ready to serve.) come back to the cauliflower.
Cut into chunks that will fit into the feeder tube of your food processor.
With the grating attachment, put cauliflower through the processor.
Once all the cauliflower is processed, heat olive oil in a large pan over high – medium heat and add half the cauliflower.
Season with half the onion powder, some salt and pepper and cook for 6 – 8 minutes, stirring often.
Plate, the repeat with the second half of the cauliflower.
I think that my Atkins dieting husband is really missing pasta and all the lovely sauces that go with them. I had a poke around google and found a lot of folks were pairing Pork Chops and Alfredo Sauce! Now I know Pork Chops are a far cry from Pasta but it seems to have hit the spot. I reckon this is a recipe that will be in my rotation from now on. Lucky for me it is so incredibly easy to make too! The salad took the most effort to make!
I cooked the seasoned the pork chops with salt and pepper, a bit each of onion and garlic powder; just a hint of each. I was going to cook them in olive oil but the jar of bacon drippings on the counter caught my eye so I used about a tablespoon of that instead.
I cooked the chops in my electric frying pan at 350F for 6 minutes, seasoned the second side, flipped them over, put the lid on and continued cooking for another 6 minutes.
While that was cooking I melted about 8 ounces of cream cheese over medium-low heat, stirred in about 3/4 cup of heavy cream, stirring until smooth.
Next I added 2 ounces of grated fresh parmesan cheese and stirred some more, until smooth.
Finally I added a bit of salt, pepper and nutmeg.
Plate the pork chops, spoon alfredo sauce over top and garnish with chopped fresh parsley.
500gm Pork Chops, Boneless
1 Tablespoon Olive Oil
Salt and Pepper, to taste
1/2 teaspoon each Garlic and Onion Powder
8 ounces Cream Cheese
3/4 cup Heavy Cream
2 ounces grated Fresh Parmesan Cheese
Salt and Pepper, to taste
Pinch of Nutmeg
1/2 cup Olive Oil
1 clove Garlic, minced (why did I give away my Garlic Press? Oh yea, coz I want a Pampered Chef one!
1/4 cup Red Wine Vinegar
a splash of Brine from the Kalamata Olives
Salt and Fresh Ground Pepper
1 teaspoon Oregano
1 teaspoon Basil
3 cups Spinach Leaves, washed and spun
1 Long English Cucumber, cut into chunks
1 each, Red Pepper, Orange, Yellow and Green Pepper, chopped
1/2 Red Onion, diced
4 ounces Feta, crumbled
Grape Tomatoes, garnish
Measure all of the ingredients together in a resealable jar, screw on the lid and give it a good shake.
Toss together in a large bowl the spinach, cucumber, peppers and onion.
If serving all of it immediately, go ahead and toss in the feta, dressing and Kalamata olives.
If not serving all of it immediately, I like to just put a serving of the “Greens” in a large pasta bowl, top with a bit of crumbled feta, a few (lot) Kalamata olives and a generous drizzle of dressing.
Greek Salad doesn’t hold well which is why I don’t add the feta and dressing to a big bowl of prepared “Greens” thereby avoiding the soggy cucumber syndrome!
Welcome to my Kitchen where the most important ingredient is Love.