Tag: low carb

Being in a hurry and feeling hungry can be a recipe for disaster for me as far as food choices are concerned.  I spied a recipe the other day and instantly was ready to go to a barbeque with it in hand.  I couldn’t wait for that occasion to happen before trying it, and picked up the essential ingredients. I was glad to have them on hand during my hurry hungry moment and made a quick, single serving, variation of it for lunch.

I can’t wait to make this again using fresh basil. I mixed a little olive oil, apple cider vinegar, minced garlic, and some Himalayan sea salt for the dressing, because I didn’t see anything at the store I wanted to use.

I rounded out my Hurry Hungry lunch with a perfectly ripe, salad size avocado ( 3 for $1 yippee) sprinkled with Himalayan sea salt.

Salad adapted from Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette

This article was first published on May 8, 2014 and was recovered using AI and web.archive.org.

I have a love/hate relationship with ground beef. On one hand, it can be cooked up yummy and it satiates. On the other hand, if I allow myself to think about what it is, I get really grossed out. Not too long ago, I decided that ground beef for us should be of the grass fed and finished variety.

No, we did not find long lost accounts gifted to us from Croesus.

I made a deal with myself to pick it up once a week or so if I could stretch it out. Last week I took a one lb package that cost between $7 and $8, and made two dishes that totaled seven servings for us.

In one skillet I browned the ground beef. In another skillet, I cooked half an onion and one carton of chopped mushrooms in butter.

Using the same skillets I move portions around until I had half the beef and a third of the mushroom onion mix in one skillet, and half the beef and 2/3 the mushroom onion mix in the other.

To the first one with less mushroom onions, I added a bag of cabbage (cheaper to chop your own, but I make the biggest mess chopping cabbage so the little expense is worth it to me), about half a can or 7 oz of crushed tomatoes, a little water, dried oregano, garlic powder, and black pepper (spices all to taste). I cooked it until the cabbage was tender, and then served with a sprinkling of grated parmesan.

To the other meat mixture, I added garlic powder, black pepper, heavy cream, and a few dashes of liquid aminos.

I liked the way these dishes cooked up and tasted, that I picked up the ingredients today to duplicate (I’m going to swap out the chopped cabbage for a bag of broccoli slaw) them this week.

This article was first published on April 30, 2014 and was recovered using AI and web.archive.org.

I wanted something to go with the chicken I was baking, so I came up with this.

one can of drained artichokes heated in a skillet with one Tbl of butter

one medium diced tomato thrown in and cooked to desired doneness

throw on a handful of feta

sprinkle with dried basil

This article was first published on April 14, 2014 and was recovered using AI and web.archive.org.

These days any recipe that has cauliflower or smoked gouda gets my attention.

Immediately.

Fortunately, when I came across this recipe I already had the ingredients on hand. I cooked it up and ate it for lunch.

I think I’m on a green onion kick, too.

This article was first published on April 9, 2014 and was recovered using AI and web.archive.org.