November 16th, 2009 § 0
Fifteen minutes after I turned on the oven and the stove, I was sitting down and enjoying my dinner. This really is the epitome of a quick weeknight meal, and it’s just perfect for those nights that you’re exhausted and hungry.
Check the label on the bottled pasta sauce, but there are a number of decent sauces available that don’t have added sugar. Of course, homemade works great, too.
November 13th, 2009 § 0
I’ve never been a fan of traditional Mexican food – beans have never been my thing, but give me some fajita or taco meat, and I’m a happy girl. Luckily for me, these are some of the easiest Mexican dishes to de-carb. Both are great served over a bed of lettuce for a salad, rolled up in low carb tortillas, or even covering a couple tortilla chips. Yes, you read that right. I told you I was a bit of a low carb rebel.
I discovered an easy cast iron recipe in Martha Stewart Living, just perfect for making outside on the grill. (You can make these inside, but get your kitchen fan ready…) Now really, why didn’t I think of that? It’s a simple 3 step process with few dishes to clean:
1. Prepare garlic chili oil and heat while working on Step 2.
2. Light gas grill, place cast iron pan on grate (if using a charcoal grill, you’ll switch steps 1 and 2). Chop vegetables and chicken, grate cheese, prepare guacamole and salsa, if desired.
3. Cook the fajitas.
November 12th, 2009 § 0
Desserts like these show that you can have your low carb treats and eat them too. Custards are great because they don’t require much change to the recipe, and the cooking process dissolves the erythritol, getting rid of that cooling sensation that many of us simply aren’t big fans of.
As always, with a dish like this that has chocolate front and center, use good quality chocolate. You don’t have to spend your savings, however. Most grocery stores (that I’ve seen, anyway) carry Lindt Excellence, which is fabulous and affordable.
For anyone who hates using a water bath when baking a custard, this recipe is for you. You’ll have to stand at the stove and stir for about ten minutes, but that’s a small price to pay for not having to wrestle with a large pan filled with hot water.
This make-ahead dessert would be a fabulous end to a holiday dinner.
November 7th, 2009 § 0
Though I’m not a big fan of eggs in the morning, I’m always on the lookout for interesting, and easy, ways to make them as a main course for dinner. This particular recipe really fit the bill in that it adds a bunch of vegetables and cheese, two of my favorite things to eat.
Because it’s so rich, this quiche doesn’t seem all that much like special diet food. Granted, the crust is missing, but how many times does the quiche’s crust end up soggy anyway? You won’t even miss it.