May 19, 2013
Kosher, Low Carb, Recipes, Side Dish, Vegan, Vegetable, Vegetarian
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, side dish, Vegan, vegetable, vegetarian
A number of years ago for Christmas, my family purchased a cooking class voucher for me. I could view that as a plea from them that I improve my cooking skills, but I take the positive view on that event by thinking that my family knows of my love for cooking and thought it would be interesting to me. I looked though the catalog and settled on a knife skills class.
I was (and am) envious of those chefs that can quickly slice or chop nice even pieces. I can get it done, but not to the chop-chop-chop-chop speed. I was more like slice….slice….slice. I attended the class and it was a good primer on different knives, care for knives, how to properly hold the knife and the best ways to chop.
To hold the knife, I learned to pinch the top of the blade right before the hilt with my index finger and thumb, letting the rest of the fingers wrap around the handle. To chop, create a “wall” with the second part of your fingers on your other hand (curl your fingers in) and move your knife up and down against that wall.
I proceeded to go home and tell them all about what I learned. The next day, using the wall, I chopped away. On my second item my thumb forgot to curl and SLICE – right into the tip of my thumb. So much for cooking classes!
The best part of this is the carmelized onions.
I used a mandoline to cut this onion thin. And I still have the tips of all my fingers!
Cooking the beans.
Toasting the almonds.
Carmelizing the onions.
A great side.
Green Beans with Caramelized Onions and Almonds
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 40 minutes | Makes: 6 to 8 servings | Difficulty: Easy
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
May 15, 2013
Kosher, Low Carb, Recipes, Slow Cooker, Turkey
cooking, dinner, food, Gourmet, Kosher, low carb, postaday, recipe, recipes, slow cooker, turkey
This is a new record. I have featured many simple recipes here on the blog, but this has to be the most simple. Two ingredients. Yup. That’s it.
The turkey was very moist and tender and surprisingly full of flavor.
A big turkey breast and some French Onion soup mix.
Place one on the other.
While it does not make a quick Thanksgiving substitute, it certainly makes an easy one!
Slow Cooker Turkey Breast
Prep Time: 10 M | Cook Time: 8 H | Makes: 12 servings
- 1 (6 pound) bone-in turkey breast
- 1 (1 ounce) envelope dry onion soup mix
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins
Calories 273 kcal 14%
Carbohydrates 1.5 g < 1%
Cholesterol 164 mg 55%
Fat 1.5 g 2%
Fiber 0.1 g < 1%
Protein 59.5 g 119%
Sodium 309 mg 12%
May 12, 2013
Low Carb, Pork
cooking, dinner, food, Gourmet, low carb, pork, postaday, recipe, recipes
We have a dinner bell at my house. Well, actually, the dinner bell is me. I am also the lunch bell. As I cook almost all the meals since I’ve started the blog, I have to call the family to the table when I am ready for them. I typically will get everything to the table and dish out any item that I need to take pictures for the blog to my plate. I then take a minimum of two “complete” pictures and bellow at the top of my lungs, “TIME TO EAT!”
One look at this pork loin, you’ll bellow that too!
This just looks beautiful.
A ver few ingredients.
Such a simple recipe. Apply the seasoning to the loin and bake.
Roast Pork with Lemon-Pepper Crust
Prep Time: 10 mins | Cook Time: 25 mins | Makes: 4 servings (serving size: 3 ounces)
- 1 tablespoon grated lemon rind
- 1 teaspoon dried oregano
- 3/4 teaspoon coarse-ground sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon olive oil
- 3 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
1. Preheat oven to 450°.
2. Combine first 6 ingredients. Spread mixture evenly over pork.
3. Place pork on a broiler pan coated with cooking spray. Bake, uncovered, at 450° for 25 minutes or until a meat thermometer registers 155°. Remove pork from oven; cover and let stand 10 minutes or until thermometer registers 160°.
carbo rating: 1
May 7, 2013
Cajun, Low Carb, Pork, Recipes, Slow Cooker
Cajun, cooking, dinner, food, Gourmet, low carb, pork, postaday, recipe, recipes, slow cooker, spices, tomato
I was skeptical about this recipe.
Jambalaya, in my mind, needs to have five basic ingredients: chopped tomatoes, shrimp or crawfish, sausage, Cajun seasonings and rice. This recipe was missing two of the five. I’ve often had it with ham in place of sausage or with chicken added, but never without seafood or rice.
I liked how simple this recipe was so I decided to give it a go anyway.
No seafood or rice here.
Like many slow cooker recipes, you start off by browning the meat before putting it into the pot.
Throw everything else in.
I did end up serving it over white rice (I didn’t have a dirty rice mix on hand) and it was very good. Next time I might throw some shrimp in at the end and let them cook from the surrounding heat for five to ten minutes.
Crock Pork Jambalaya
Cook Time: 7 hrs | Makes: Serves 4
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 pork chops, cut into 1″ cubes
- 1/2 pound turkey kielbasa, sliced
- 1 14.5-oz. can diced tomatoes, with juice
- 1/2 medium green bell pepper, deribbed, deseeded and chopped
- 1/2 cup chicken broth
- 1 teaspoon oregano
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- 1 onion, chopped
- 1 medium stalk celery, chopped
In a skillet, heat olive oil; salt and pepper the pork chops and brown evenly on all sides. Place the browned pork at the bottom of the crock pot, then add remaining ingredients. Cook on low for 7 hours.