Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss
Rebecca Latham, Amy Dungan, Dana Carpender
Also available directly from CarbSmart as a downloadable PDF
Here's what That Nice Boy I Married and I will be having for our Valentine's Day candlelight supper:
* Seared duck breast with apricot-mustard glaze
* Grilled asparagus
* Bayside Salad (this is a salad from 500 Low-Carb Recipes; it's basically a tossed salad with some bitter greens and some thin-sliced red onion, tossed with raspberry vinaigrette, and topped by crumbled bacon, crumbled blue cheese, and chopped toasted pecans)
* A nice bottle of pinot noir
Last night I once again threw together a supper from stuff that was around the house. I had a big hunk of pork loin in the freezer -- just over two pounds worth. I had bought a whole pork loin on sale several months back, stuffed and roasted a piece of it, and stashed the rest in the deep freeze. Pork has a pretty limited freezer life, so I needed to do something with it before it started tasting nasty. (Even well-wrapped pork shouldn't be left in the freezer more than 4-6 months at the very outside. It develops an off-flavor that all the spices and sauces in the world cannot hide.)
When I got back from Jimmy Moore's Low Carb Cruise, I wrote about discovering new low carb snacks down south. In particular, I discovered that I much prefer "pork cracklin' strips" to the standard pork rinds.
1/4 cup of salted peanuts -- 7 grams carb, 2 grams fiber -- mixed with a few Carb Smart sugar-free chocolate chips (see ad at the left of the screen.) Yummy!
I roasted a pork picnic shoulder Saturday evening, so we've got leftover pork in the house. I also had a fresh pot of homemade chicken broth. So last night I improvised a pot of soup using leftover pork. Here's how it went:
I put some chicken broth in the pork roasting pan, and dissolved the nice brown pork drippings. Poured this into my big saucepan, and added about a quart or so of broth. Put this over medium-high heat, while I cut some leftover pork in strips -- probably between two and three cups full. Dumped that in, too.
Sausage patties and fried eggs
A couple of leftover chicken drumsticks
Soup I made from leftover roast pork -- I'll post about that in a minute.
Sliced leftover pork
Sugar-free dark chocolate
Tea (both hot and iced! It's warm here!)
Dry red wine
Totals: 1782 Calories; 113g Fat; 104g Protein; 17g Carbohydrate; 5g Dietary Fiber; 12 grams usable carb
My very best Valentine's Day was in 1990. That Nice Boy I Married and I had had our first date the previous October, then, due to complications that would be way too much to go into here, were not together for a few months. We got back together on January 14th, so Valentine's Day was our first "monthiversary."
I was hungry as soon as I got up, so along with my tea I had a low carb brownie I had leftover in the freezer from the project I turned in last month.
Monterey jack omelet with chunky salsa
Roasted chicken thigh
Two more chicken thighs
Cinnamon Splenda pork rinds
Sugar free dark chocolate
Dry red wine
Totals: 2206 Calories; 129g Fat (62.0% calories from fat); 136g Protein; 41g Carbohydrate; 12g Dietary Fiber. 29 grams usable carb
Yes, I know this is very late. There's a simple reason for this: We pay no attention to professional sports. (Well, really to sports at all; I believe That Nice Boy I Married and I are the only people in southern Indiana who don't watch the NCAA Final Four every years.) We've even been known to host a "Let's Ignore the Super Bowl" party.
As a result, I only learned this past week that tomorrow is Super Bowl Sunday. Sorry!
Still, I thought I'd give a quick rundown of Super Bowl Sunday Snack Strategy.
First of all, sit far away from the chips.
Do any of you read the Ask Amy column? She's headquartered at the Chicago Tribune, but I generally read her in the online Washington Post. I usually think her advice is pretty good, but today I had to take exception:
That Nice Boy I Married and I, finding commercial air travel almost as much fun as a colonoscopy, drove to Galveston and back for the cruise. As a result, I added Arkansas to my list of states I've been in. I also discovered that southern convenience stores have snack foods that this Yankee has never seen before!
Finally! A month after Christmas, and we got down to the bone of that whopper-sized Christmas ham. (No, it did not smell bad, nor did it have mold growing on it. Promise.) It was time to make soup!
In the past (now the distant past) I would have made split pea soup from a meaty ham bone, but it's way too high carb. Even half split pea/half green bean soup put weight on me, as I wrote here a few months back. (Also was even worse than maltitol at making me socially offensive.)
So here's what I did with the bone:
Frizzled leftover ham
Hamburger patty with a little toasted onion powder
Shirataki Carbonara, YUM!
Pork rinds with cream cheese and Herbert D. Focken's Sweetened Jalapeno Bites, from 500 More Low-Carb Recipes.
Dry red wine (this is getting boring, isn't it?)
Totals: 1965 Calories; 115g Fat; 126g Protein; 29g Carbohydrate; 6g Dietary Fiber
Embarrassing confession: I baked a 17.78 pound ham for Christmas. What's embarrassing about that, you ask? It was only me and That Nice Boy I Married for Christmas dinner. Unsurprisingly, we're just now working our way through the very end of the leftover ham. Thank heaven leftover ham keeps well.
So I was looking for something new to do with leftover ham, and found a recipe I could adapt for low carb. The decarbed version came out like this:
16 ounces tofu shirataki
1/2 medium onion, sliced paper-thin
1 clove garlic, crushed
4 tablespoons butter