Grilled Turkey Breast and Mushroom Skewers

http://articles.chicagotribune.com/1991-06-30/news/9102270644_1_turkey-breast-steaks-sauteed-potatoes-pounds-potatoes

Grilled Turkey Breast With Chive Butter, from Pierre Franey

Yield 4 servings

Ingredients
4 turkey breast steaks, about 1 1/2 pounds
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh sage or 2 teaspoons dried
4 tablespoons butter
1 tablespoon lemon juice
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce
4 tablespoons finely chopped chives

1. Preheat a charcoal grill until quite hot. Coals should be placed close to grill because meat will only be seared.

2. Place each turkey steak between sheets of clear plastic wrap. Pound lightly and evenly with meat pounder to make slices about 1/4-inch thick.

3. Season turkey with salt and pepper. Brush both sides with olive oil and sprinkle both sides with sage.

4. Heat butter until melted. Add lemon juice, cumin, Worcestershire, salt, pepper and chives. Blend well. Keep warm.

5. Place steaks on grill and cook for about 2 minutes to a side or until done. Do not overcook. Transfer steaks to a serving dish. Pour chive butter over them and serve.

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http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-mushroom-skewers.html

Grilled Mushroom Skewers, from Food Network Kitchens

Yield: 4 servings

Ingredients

4 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 tablespoons soy sauce
36 cremini mushrooms with 2-inch caps, tough stem ends trimmed (about 1 1/2 pounds)
2 teaspoons fresh thyme leaves, chopped
Kosher salt

A Polish Meal

kielbasa_with_onions_and_poblanos_646

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

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http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

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http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

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http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Grilled Tuna and Soft-Shell Crabs

http://www.epicurious.com/recipes/food/views/grilled-tuna-with-herbed-aioli-108291

Grilled Tuna with Herbed Aïoli, from Bon Appetit, July 2003

YIELD: Makes 4 servings

Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons dried tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise

4 7-ounce tuna steaks (each about 1 inch thick)

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http://www.foodandwine.com/recipes/grilled-soft-shell-crabs-with-tartar-sauce

Grilled Soft-Shell Crabs with Tartar Sauce, from Steven Raichlen, BBQ USA

SERVINGS: 4

If you want to make sandwiches, then you could try one of the various low carb roll recipes out there but why detract from the flavor of the crab and this fantastic tartar sauce?

TARTAR SAUCE
1 cup mayonnaise
1 tablespoon drained capers, finely chopped
1 tablespoon snipped chives
1 tablespoon finely chopped cornichons
1 tablespoon minced pickled jalapeños
1 tablespoon fresh lemon juice
1 tablespoon finely chopped tarragon
2 teaspoons Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Salt and freshly ground pepper

CRAB SANDWICHES
Vegetable oil, for the grill
1 stick (4 ounces) unsalted butter
2 garlic cloves, minced
2 small shallots, minced
1 teaspoon seafood seasoning, such as Old Bay
4 rolls, split
12 cleaned soft-shell crabs
Salt and freshly ground pepper

Seafood Salads

Let’s see how many of the hundreds of recipes I have stored I can post today! A reminder to those new here: When I post a recipe, I post the ingredients and the link (plus any pictures of the dish I can find). I figure this will give you an idea of whether you even want to make the dish or not. For the instructions, you must click on the links.

http://www.athoughtforfood.net/blog/grilled-bluefish-salad/

Grilled Bluefish (alone):
Serves 4 for dinner

Grilled Bluefish Salad:
Approximately 8-10 people for lunch

Ingredients

For the grilled bluefish
2 – 1 lb bluefish fillets, bones removed
4 tablespoons olive oil
Coarse ground black pepper
2 garlic cloves, sliced
1 tablespoon minced ginger
Curry powder
1 lemon, sliced into thin rounds, seeds removed
Soy sauce

For the salad
1 tablespoon mayonnaise
1/4 cup chopped cucumber
1 large carrot, peeled and chopped
1/2 shallot, minced
1 teaspoon minced flat-leaf parsley
2 grilled lemon slices, minced

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http://www.fishwatch.gov/eating-seafood/recipes?width=720&inline=true#seafood-panzanella-salad

Seafood Panzanella Salad, from Jim Weaver

8 littleneck clams, rinsed of sand
4 large sea scallops, muscle removed
3 ounces calamari (squid) rings
3 ounces monkfish, skinned and cut into bite-size pieces
1/2 cup large diced tomato
1/2 cup julienned cucumber
1/4 fennel bulb, julienned; reserve a few fronds for garnish
4 basil leaves chiffonade; plus a couple of whole leaves for garnish
1 scallion cut lengthwise into thin slices; reserve the green top for garnish
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon sea salt
Black pepper to taste
1 cup water
1 large baguette Maybe serve with sliced cucumber?

Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

A Year Today – Cancer and Life

It has been a year today since my husband’s surgery to remove a polyp that turned into a cancer diagnosis. It has been one heck of a roller coaster ride. I spend my days alone, while he is at work, yet when he was in the hospital I was like a little child, lonely and weepy, eating everything I could get my hands on, drowning my sorrows in food. It was awful!

Then, when he got home, it was time to play “What can he eat?” It has taken a year for him to be able to eat the fattier cuts of meat without pain or it running right through him. With that year of food uncertainty, I let myself go. It didn’t click how bad it was until I stepped on the scale and it lied to me, telling me I was 201 pounds. I tried it three more times before I realized it was correct. June 3, 2015 (15 days before his surgery) I weighed 176. That was the last time I weighed myself until this month.

I am happy to say that not only is he STILL cancer free but he has decided to begin exercising to build up his strength! So, while we slowly figure out how low carb/keto he can go, I am taking it slow. Very low/possibly keto during the day, then a normal dinner together (which is much better now that there are no children in the house again). And this is my current favorite exercise (which I have already posted on my Facebook page, so sorry about the duplicate):

Kettle Bell Swings

I actually read about them in the “4 Hour Body” by Tim Ferris. I knew what a kettlebell looked like. Heck, I even carried one into the house when my son was moving but I had never looked into exercising with it. So, I stole it from him (well, borrowed it). I began lowering my carbs and exercising March 29th. Day one, I managed to do 20 kettlebell swings. That was it for the week. I was wobbly and sore. The next week, I did 26 swings. This week, I have done 30 on Monday and 48 today. Since March 29th, I have lost a whopping 2 pounds according to the scale but I have lost 10 inches all over my body!!!! My goal is to work up to 3 times per week with as many as I can do while still keeping good form. I can truly feel this all over my body (in a good way) so this is the exercise I am having hubby do. Thanks to the work he currently does, it won’t be too long until we will have to purchase a heavier kettlebell (since his first day he did 50, which was Wednesday … I need to write that down).

This exercise has not aggravated my carpal tunnel (which decided to flare a bit, thanks to writing a book) or a gem of a gangleon cyst that formed at the base of my right middle finger (no, I didn’t get it from overuse) OR my still-slightly-tweaky shoulder. I am hoping to take almost-before pictures tomorrow (kinda hard when I am alone). Not sure if I will post those or hold onto them to include with “progress” pictures.

I do have an entire folder of recipes to go through and share here (313 at last count) but if you want to see anything more immediate, please join me on Facebook. It’s so much easier to share there (https://www.facebook.com/myatkinsjourney/).

2015. So Far

This year has taught me a lot and it’s not even over yet. I have learned that, despite being alone for 8 hours per day, 5 days per week, I do not like being without my husband. I learned that, no matter how long I was physically away from my family, we still truly love each other and can have a wonderful experience through a very dark time. I have also learned that I can eat whatever I want as long as I accept that my body will hate me for it.

In May of this year, my mom was diagnosed with liver cancer. Stress, worry, and the fact that we are a 15 hour drive from my family felt like too much to bear. While my brain kept trying to figure out some magical way to manifest the money to make the trip, I went through bouts of hardly eating anything the entire day to eating everything in sight. Thankfully, my blood sugars did not react adversely to these binges.

A month later, after a colonoscopy, my husband was in an operating room, which was supposed to be a pretty routine surgery (removal of a polyp) but in the course of the surgery, they found carcenoid tumors. He was in the hospital for 4 days and I sat here, crying and binge eating anything I could get my hands on (while extremely thankful we had no sweets in the house). Between June 1st and August 1st, my mom was going through chemotherapy and surgeries while my husband was undergoing surgery, and tests that even the lab technicians had to look up, since they are done so rarely. Around August 1st, my husband got the “all-clear” (his tumors are non=aggressive and they saw no signs of more) but he will have to go in at regular intervals to make sure no more appear.

Unfortunately, my mom was not so lucky. They were finally able to shrink the tumor enough to do surgery and discovered it had not only damaged her liver too much but had spread. On August 18, 2015, one more beautiful star was added to the heavens. She was a beautiful woman who, despite the trials she dealt with throughout her life, always had a smile on her face and love in her heart. Due to our distance, it had been too many years since we had seen each other. With normal life events getting in the way it becomes so easy to say, “I’ll visit next year” (which was our original plan). My husband had not had the chance to meet her and now he will only in the stories we share with him. We drove down there for her memorial service (non-stop, which I really do not recommend if you are not accustomed to driving that distance without sleeping) and I saw not only my immediate family but some of my family from Mexico who I had not seen in 33 years. It is amazing how, despite that many years apart, it was like we had never been separated. We laughed, cried, hugged, and loved together. It truly was beautiful, despite the sadness of our reason for reuniting.

I am still reeling from the emotional roller coaster of this year. I have gone from 176 pounds up to 186 (possibly closer to 190 but I stopped stepping on the scale for a while) and now, am back down to 176 pounds. My body has been extremely angry with me this entire time. As I binged, my lower legs would bloat so bad it hurt to walk. I had extreme intestinal issues and my kidneys actually hurt (all this without blood sugar spikes). When I stopped eating, my blood sugars would eventually dip to dangerous levels, with me becoming so exhausted that it took all my energy to eat anything. Thankfully, those days were rare. I’ve come back from Arizona a little sick. I keep telling everyone I’m just allergic to California but I’m pretty sure it’s the massive amount of smoke in the air. You could see it as a light brown layer all across the valley as you were heading out of the mountains. The first night home, I had to use my inhaler for the first time in about 6 months but thankfully, none of my extraordinary allergies have returned. I am on the mend but the emotional toll this year has taken has me still quite exhausted. I think it’s time for lunch (Del Real Chicken Asado, shredded cheese, sour cream and jalapenos). Thank you all for being here. 🙂

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