Brooklyn Deli UnPotato Salad
This started with a recipe I found in the same book that I consulted for the basics of chopped liver. This started with a potato salad recipe in a chapter about the Jewish deli culture of New York City. I was intrigued, mostly because of those olives. Sounded different from anything I'd tried before, and it is. Good, too. I think it would be particularly good with poultry or fish, but decide for yourself.
1 cauliflower head
3 celery ribs
1/4 red onion
1/3 cup chopped fresh parsley
Seriously WASPy Girl Chopped Chicken Liver
I started with a recipe for chopped liver in a Jewish cookbook, but obviously with butter in it, this ain't kosher. Awfully good, though; I'll be making this often. A great way to work liver into my diet -- and yours, I hope! You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.
5 ounces chicken livers
1 cup finely chopped onion fine
3 tablespoons butter
salt and pepper
Sweet-and-Tangy UnPotato Salad
1/2 cauliflower head
1/3 cup mayonnaise
1/4 cup extra light olive oil
2 cloves garlic, crushed
2 tablespoons pickle juice from sugar-free bread and butter pickles
1 teaspoon salt or vege sal
Tabasco sauce to taste -- a few dashes
1/4 cup diced red onion
1 small green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped sugar-free bread and butter pickles
3 hard-boiled eggs
Inspiration comes in odd places. McDonald's has billboards all over town, advertising frozen lemonade with a strawberry swirl. It sounded tasty, though of course I would never consume such a thing. It also sounded very simple to decarb, so I did. I haven't tried McD's version, but here's mine, and I'm betting it's not only lower carb, but better.
Lemon Ice with Strawberry Puree
After putting you all off regarding the Key Lime Cheesecake recipe, because it was promised for the cruisers, it turns out I got the recipes to Becky Gandy too late for them to go in the cruise program. So I can give you recipes without waiting till summer! Here's the Key Lime Cheesecake, and fabulous it is, if I do say so myself.
No-Bake Key Lime Cheesecake
We had ham and macaroni and cheese for supper tonight. I had a ham in the garage fridge; I'd bought it when it was on sale, and stashed it for future use. Unfortunately, the garage fridge has given up the ghost. (And it's maybe 7 or 8 years old. And it's already been repaired once. Hmmph. See if I buy a Maytag again.) So I needed to cook and eat the ham.
Had a liverwurst and tomato omelet for breakfast today; I'd been craving one, for some reason. Before I went low carb, one of my favorite sandwiches was liverwurst, lettuce, and tomato, with plenty of pepper, on a toasted whole wheat bagel. Omelets are at least as good!
I sliced the liverwurst fairly thin; I'm guessing I got about 2 ounces, and I used about 1/4 of a smallish tomato, and a couple of teaspoons of minced red onion. Cooked it in bacon grease. And what was the nutrition count on my omelet?
My nephew Henry and niece Halliday came to visit this week. I invented these pancakes for them, and they loved 'em.
Egg and Cottage Cheese Pancakes
1 cup cottage cheese
2 tablespoons Stevia in the Raw (or other sweetener to equal 2 tablespoons of sugar)
1 1/2 teaspoons baking powder
1/3 cup coconut flour
1 teaspoon vanilla
1/4 cup vanilla whey protein powder
1 tablespoon butter -- or as needed
These do have that cooling effect in the mouth that comes from erythritol, but we love 'em nonetheless. This is my first try at chocolate meringues, hence the "#1" designation.
Chocolate Meringues #1
3 egg whites -- at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup erythritol
2 tablespoons cocoa powder
Preheat oven to 300. Line cookie sheet with baking parchment.
That Nice Boy I Married, who grew up in Johnson County, Kansas, verifies that this has a Kansas City sort of flavor.
KC Oven Barbecued Beef Ribs
1/2 cup KC Barbecue Rub (recipe below)
3 pounds beef spare ribs
1/2 cup water -- or light beer or chicken broth
1/4 cup olive oil
1/2 teaspoon molasses
Put half of your rub -- 1/4 cup -- in a bowl, and set aside.
Now sprinkle the rest of your rub all over the ribs, both sides. Place them in a roasting pan, stick 'em in the oven, and set 'er for 300.
I was debating whether I should try this tonight, or just thaw out one of the freezer full of low carb slow cooker dishes I've got down in the cellar. When I described this idea to That Nice Boy I Married, he said, and I quote, "That."
So I took about a pound of ground chuck, and made it into two big burgers, about an inch thick. Put them in a heavy skillet over medium-low heat, so they'd get done enough in the middle before the outside was overdone.
I have a truly ridiculous egg supply right now, what with my chickens going nuts with the lengthening days. So I figured an egg-based supper was in order. I came up with this hybrid between a Quiche Lorraine (the Swiss cheese/bacon thing), a frittata (the cooked in the skillet on the stove top, then under the broiler thing) and a souffle (the beat it till a bunch of air gets incorporated, so it puffs thing). Way yummy, and lower carb than a classic quiche, because there's no crust, and lower carb than a classic souffle, because there's no flour-thickened white sauce.
Wanted to do something new and very low carb with pork steaks tonight. This is what I came up with. The dip would be great for any Ranch Dip-py purposes; to use it as a salad dressing you might thin it out a bit with heavy cream or water or something.
Pork with Ranch Dip
1 pound pork shoulder steak
2 tablespoons liquid Barbecue Smoke®
1/2 tablespoon bacon grease
Salt and pepper
Ranch Dip (recipe below)
This was my supper tonight. At 16 grams of usable carb per serving, this is not an Induction recipe, but, on the other hand, it's a one-dish meal, so you don't need to add a thing to it. Too, I had some dressing left in the bowl, and that means some carbs were left behind. All told, about 45-50 minutes after supper, my blood sugar was at 117.
Since That Nice Boy I Married is out of town, this is a single serving recipe. Double, triple, quadruple at will.
Wanted a smallish dish, somewhere between a snack and a meal, so I did this:
Drained a packet of tofu shirataki, fettuccini style. Snipped across them a few times with my kitchen shears, 'cause they're too long. Put 'em in a microwaveable bowl, and nuked them for a couple of minutes. Re-drained them, then gave them another couple of minutes and drained them one more time. This gets out a lot of excess water, and keeps them from diluting your sauce.