Oven Roasted Tri-tip

One dark and stormy night (a relief in Central California) we really didn’t want to barbecue in the rain (and we were low on charcoal). So, my husband made a tri tip roast in the oven. If you aren’t accustomed to this cut, here’s the Wiki about it: https://en.wikipedia.org/wiki/Tri-tip.

How we (my husband as I watched and took pictures) made it:

Oven Roasted Tri-tip Roast

Ingredients:

  • 1 beef tri tip roast
  • Your choice of seasonings

Season your roast (we have been using McCormick Montreal Steak seasoning lately).

Preheat your oven to 350 degrees F.

Place a heavy skillet (we love our cast iron) on the stove and heat on high. Once the skillet is hot, add about a teaspoon of oil to the pan (or spray with Pam). Place the roast in the pan and sear it for about 4 minutes (as you can see from the photos, it wasn’t that brown this time and turned out better than ever). Flip it over and sear the other side.

Now, place the skillet in the oven (do not cover) and let cook until you are happy with the doneness. Here’s a great webpage about proper doneness of beef: https://www.certifiedangusbeef.com/kitchen/doneness.php. The basic rule of thumb is 10 minutes per pound. We baked ours for almost 20 minutes and removed the tri tip from the oven when the thermometer read 135 degree F. While resting (we let it rest for 10 minutes before cutting) it reached 140 degrees F.

That’s it! To serve, either slice it thick (against the grain) like a steak or thin (think roast beef). My favorite way to eat it is with some cheese and avocado (OH! Maybe some horseradish sauce, too!). Tri tip is great leftover, too! Either dice it and add to scrambled eggs, pan-fry and serve with fried eggs, or just grab a piece and munch away!

Here’s some pictures (unless you do not like this setup, I think I will post any recipes I/we create before any pictures because I HATE having to scroll a mile just to read a recipe).

IMG_0776.jpg
Browning in cast iron skillet

 

IMG_0778.jpg
Our meat thermometer from Home Depot
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Resting
IMG_0779.jpg
Medium Rare (almost medium) 140 degree internal temperature

New To Me Book Resource

So, I don’t really do a lot of searching for places to buy books online but today a friend mentioned a website she buys from all the time. I did a quick search and they have the 1972 Dr. Atkins book for a little over $3!

https://www.thriftbooks.com/

Grilled Turkey Breast and Mushroom Skewers

http://cooking.nytimes.com/recipes/3497-grilled-turkey-breast-with-chive-butter

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

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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

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.

Grilled Flank Steak “Pastrami” – Pastrami-Spiced Beef Flank Steak

Grilled Lamb Meatballs

Leave out the bulgar. If you are worried about the lamb not holding together, either use more meat (my choice) or add a little almond flour.

http://www.epicurious.com/recipes/food/views/grilled-lamb-meatballs-350175

Grilled Lamb Meatballs

Ingredients

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Badische Schaeufele (Pork Shoulders)

http://germanfoods.org/recipes/badische-schauefele-pork-shoulders/

Badische Schaeufele (Pork Shoulders)

Ingredients:

1 ¾ lb smoked pork shoulder
1 medium yellow onion
6 cloves
2 bay leaves
2 garlic cloves
6 juniper berries (crushed)
2 1/8 cups dry red wine
6 1/3 cups cold water
2 lemon slices
1 lb carrots, leeks, and celery
1 tbsp white peppercorns

Barbazza con Sagrantino & Salvia

http://www.italianfoodforever.com/2013/07/barbazza-con-sagrantino-salvia/

Barbazza con Sagrantino & Salvia

Ingredients:

1 Tablespoon Olive Oil
20 Strips Pancetta
3/4 Cup Dry Red Wine
10 Large Fresh Sage Leaves

Get Keto Quick … I Mean Get Rich Quick Schemes

I just received a message from someone on Facebook about a fantastic line of products that will get you into a state of ketosis in 3 hours.  From the little I read, you drink two of their drinks (two separate products), eat their “special treat”, then subsidize the rest of your calories with meat and veg.

O.k.?  Well, if any of you have read any of my blog (at all), you can receive the same results in just a little more time for the one time low, low price of … FOOD!  No gimmicks, no special drinks, no special bars to buy.  Just buy some meat and there you go!

I will not tell you the name of the product (or the name of the person who sent me the message) but just do me a favor, everyone.  Remember these words: There are no quick fixes for better health.  It doesn’t matter which eating plan you decide to embrace.  It took us quite a while to ravage our bodies.  For me, it took 42 years to put my body into shut-down mode but it only took 12 months to recover (see that?  Not another 42 years or even 42 months … only 12).

If you truly feel the need to embrace some quick fix fad, go ahead.  I will still be here when you get back, posting recipes and occasionally being a human and posting words I type.

Grilled Pork Chops with Garlic Lime Sauce

http://www.epicurious.com/recipes/food/views/grilled-pork-chops-with-garlic-lime-sauce-238938

Grilled Pork Chops with Garlic Lime Sauce

Ingredients

1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops

Casserole-Roasted Rabbit with Herbs

http://www.foodandwine.com/recipes/casserole-roasted-rabbit-with-herbs

Casserole-Roasted Rabbit with Herbs

Two 3 1/2 -pound rabbits
4 thyme sprigs
2 marjoram sprigs
2 rosemary sprigs
2 sage sprigs
2 bay leaves
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
1/2 cup dry white wine
2 tablespoons water

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Roasted Guinea Hens with Whole-Grain Mustard and Herbs

Ingredients
8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

Grilled Lemon-Parsley Veal Chops

http://www.epicurious.com/recipes/food/views/grilled-lemon-parsley-veal-chops-108450

Grilled Lemon-Parsley Veal Chops

Veal

1/2 cup olive oil
6 tablespoons fresh lemon juice
1/3 cup chopped fresh Italian parsley
3 garlic cloves, crushed
1 tablespoon minced fresh rosemary
6 8- to 10-ounce loin or rib veal chops, each about 1 inch thick

Topping

3 tablespoons chopped fresh Italian parsley
1 tablespoon grated lemon peel
1 1/2 teaspoons minced fresh rosemary
1 teaspoon minced garlic

Garlic-Chile Grilled Turkey Thighs

http://www.epicurious.com/recipes/food/views/garlic-chile-grilled-turkey-thighs-369380

For those who are new, when I find a recipe I want to share with you, I post the link and list of ingredients.  I ask that you go to the original web page for the instructions.

Garlic-Chile Grilled Turkey Thighs

2 1/2 to 3 pounds turkey thighs with skin and bones
4 large garlic cloves
Salt
1 tablespoon chili powder
1 teaspoon ground cumin
3 tablespoons olive oil

Adding Fats Into Your Diet

A MyFitnessPal friend just adopted a ketogenic way of eating.  A few tips that just popped out of my head and through the keyboard that I thought I should share with all of you: how to incorporate more fat into your diet without scooping out spoonsful and eating it like ice cream.

Yes, I did that in the beginning.  I was desperate to get all the fats into my diet that I needed to.  For those who don’t know, the basic way it works with the ketogenic approach is you replace all the carbohydrate calories you normally eat with fat calories.  In the beginning, when you are just starting out, that is a lot of fat!  That’s why you see so many people (and I did this for almost the entire year I was strict keto) drinking Bullet Proof Coffee (if you google that, you might not see what I drank.  I just added a tablespoon each of butter and coconut oil to my coffee and just stirred it in … much better together than either butter or coconut oil by themselves). Or they eat fat bombs. Really. I tried one recipe and it was just cold fat with something (I think it was peanut butter) meant to make you forget you are eating a chunk of fat but it failed.

The problem with doing drinking my bullet proof coffee every day was those nights when we would indulge in a fantastically fatty rib eye steak, I would go over on my fats (a lot).  So, I slowly began skipping my bullet proof coffee days and consuming more fats with my meals.  Eventually, it got to a point I did not need my bullet proof coffee.

So, what were these fantastic tips I gave my friend?  The first tip: Starting now, buy fattier meats.  Through so many years of being told to eat less fatty meats, we had switched from 80% ground beef to 90%, bought chicken breast instead of other cuts, and purchase pork loin instead of the fat-rich cuts that didn’t require sauces to make them edible.  Now, we buy the 80% ground beef.  We buy chicken thighs instead of breast.  Did you know that most of the wonderfully smelling chicken that is grilled outside of Mexican markets is de-boned, skinned chicken thighs?  That’s why it is always so juicy and WONDERFUL!  We buy pork chops, the fattier the better and when we want steak, it is either rib eye steaks (with that glorious marbling) or tri-tip roasts.  I’ve also (as I’ve written about before) begun branching out with pork butt roasts and even some beef roasts, leaving as much of the fat as I can.  Don’t forget fish: any form of salmon has more fats but have you checked out canned fish like smoked herring or sardines?

The second tip (which I don’t think I told her): Track your fat!  When I input my meals into MyFitnessPal, I would almost always forget to track the fats I used in cooking.  On the days when I remembered, I would almost end up over my allotted fat amounts.

So, there you have it.  Two tips to ensure your intake of fats is mostly from whole foods instead of a spoon.  OH!  I almost forgot.  If you want to order fats in bulk (instead of paying outrageous prices for tiny containers at the store and do not mind if they are not organic), go here (this is not an affiliate link, I just really like them): http://naturaloils.com/shop/Default.htm

Have a great Thursday!

Brenda

I Have An Amazon Store!

I know I’m a bit slow.  I’ve been sitting here coding a website, getting feeds going, cleaning up my three blogs, and I just (last month) found out about Amazon stores!  lol  Yeah, I was on someone else’s blog and clicked on their store.

And voila!  Everything that they like was listed right there for all to see!  So, I made one up with the books, items, and foods I’ve either reviewed (and liked) or eat on a regular basis.  I know for a fact that I have forgotten a lot of things, so I will be adding to it as I remember.

Here it is: http://astore.amazon.com/atkinsketojourney-20

You can also access it from the top menu and the side bar (to the left).

OH!  And they have copies of the original Dr. Atkins’ Diet Revolution AND his Dr. Atkins’ Diet Cook Book (many of the recipes I have shared here).

One more note: I will be adding guar gum to my cooking ingredients since my husband was recently diagnosed with gluten intolerance (not sure yet if it’s celiac disease or not), so I’m trying to bake him some good gluten-free replacements.

With that already being in the house, I may try some of the recipes that call for it and see if that really made a difference and let you guys know.

Crispy Skin Slow Roasted Pork Shoulder

So, when we went shopping yesterday, we spied Pork Shoulder Picnic roasts on sale for .99 cents per pound. I’ve never cooked one and knew that Google would once again come to the rescue. I found this and I knew this would be my cooking method because look at that crispy goodness. I’ll just be using my standard seasoning (Pappy’s).


http://www.ruled.me/crispy-skin-slow-roasted-pork-shoulder/

The Preparation

8 lbs. Pork Shoulder
3 1/2 tbsp. Salt
2 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder

Simon’s Easter Dinner

This is one of those emails I get where the whole thing sounds so good together that this time I refuse to break them up into separate recipes.  So, here are some of the dishes that will be served at Simon’s house today:

Steamed Artichokes with Garlic Butter or with the following Aioli or Vinaigrette recipe

Ingredients
4 large artichokes (about 2½ pounds.)
Kosher salt and freshly ground black pepper
1 lemon, halved
½ cup (1 stick) unsalted butter, melted
1 garlic clove, finely grated

Lemon Garlic Aioli

Ingredients:
1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste


Creamy Champagne Vinaigrette

1/2 cup creme fraiche
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
2 tablespoons honey (Sweetener of choice)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Asparagus with Parmesan Butter

Ingredients
1 pound asparagus, ends trimmed
3 tablespoons butter, room temperature
1/2 cup (packed) grated Parmesan cheese (about 2 1/2 ounces)
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 large garlic clove, chopped
1 1/2 teaspoons fresh lemon juice

Snow Peas with Toasted Almonds

Ingredients
1 tablespoon unsalted butter
1/4 cup sliced almonds
1/2 pound snow peas, trimmed
2 teaspoons minced shallot
1 teaspoon fresh lemon juice

Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

The Steak Breakdown: Your ultimate guide to cuts of beef

I’m not sure about you but there have been times when I either question the butcher’s sanity (for a price per pound for a cut of meat that used to be considered “poor people” food … the kinds we grew up on, like round stead which I recently saw for MORE PER POUND than Tri Tip) or you sit there, with your jaw dangling, trying to figure out if you should buy this cut or that cut and what the heck will you do with it once you get home. This page will help.

As I might have said before (I think it a lot, so never know what may have passed from brain to keyboard), I appreciate when people type/speak plainly. This article is one of those where the author shows humor while being informative and I appreciate it. “BRISKET Where it is: The lower breast, known on the human as the under-boob.”

http://www.thrillist.com/eat/nation/ultimate-steak-guide-how-to-cook-a-steak#/

Dublin Bay Prawn Cocktail and More

This recipe says it serves 20 … what a lie! lol BUT, upon looking at the link, you need to check out the rest of the recipes there. They are either naturally low carb or could easily be modified.

http://www.irishcultureandcustoms.com/2Kitch/Starters.html#DublinPrawnCocktail

4-5 lbs cooked, deveined medium or large shrimp
I head of top-quality lettuce, chopped and shredded
8 tablespoons real mayonnaise
8 tablespoons whipped cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons grated fresh horseradish
Salt and pepper to taste
Chopped parsley

Trio of Stuffed Eggs – Uovo Sode Imbotitte

http://www.recipelink.com/msgbrd/board_3/2012/NOV/12880.html

TUNA-AND-CAPER-STUFFED EGGS (Level 1 Friendly)

3 bard-boiled eggs, peeled and halved (see tip below)
1 (3 ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
2 teaspoons plus 1 teaspoon drained capers
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/2 teaspoon anchovy paste (optional)

OLIVE-AND-MASCARPONE-STUFFED EGGS

3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 to 8 green or Kalamata olives, pitted and chopped, plus 6 slices

TRUFFLED MUSHROOM-STUFFED EGGS

1 tablespoon olive oil
1/2 cup sliced white button, cremini, or shiitake mushrooms
1 tablespoon chopped fresh Italian parsley
1 clove garlic, minced
Pinch red pepper flakes
3 bard-boiled eggs, peeled and halved
3 tablespoons mascarpone cheese
3 tablespoons mayonnaise
1/4 teaspoon truffle oil
1/4 teaspoon salt
1/4 teaspoon freshly
Ground black pepper

Broiled Cod with Lemon & Thyme

http://www.seriouseats.com/recipes/2010/03/broiled-cod-with-lemon-and-thyme-recipe.html

Ingredients
4 fillets pollack, cod, or other white fish
1/2 cup mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 1/2 teaspoons anchovy paste, or 2 fillets, minced
2 teaspoons chopped fresh thyme leaves

Atkins “Noodles”

Atkins “Noodles”

2 eggs at room temperature, separated
1/4 teaspoon Krazy Salt (or seasoned salt)
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until stiff.
Beat yolks with a fork and fold them into the whites.
Spread egg mixture on the cookie sheet and bake at 350 degrees F for 10 minutes, or until slightly browned. When cool, slice into strips and use in soups.

Total Grams: 1.2
Grams per serving: .6

From the Dr. Atkins’ Diet Revolution (1972)

Matzoh Ball Soup

Matzoh Ball Soup

Serves 8

1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup

Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.

Total Grams: Trace

From the Dr. Atkins’ Diet Revolution (1972)

Diet Revolution Rolls

Diet Revolution Rolls

Makes 6 Rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese
1 package Sugar Twin (sweetener of choice)

Preheat oven to 300 degrees F.
Separate eggs very carefully (make sure that none of the yolk gets into the whites).
Spray Pam on teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese and Sugar Twin (be extremely careful not to break down the egg whites. Mix for no more than a minute).
Place the mixture carefully on the teflon cookie sheet, gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
Place the cookie sheet in the oven and bake for about 1 hour.
Rolls should resemble delicatessen rolls.

Total Grams: 3.1
Grams Per Serving: .5

Caraway Rolls

Fold 1 Tablespoon of caraway seed into mixture when other ingredients are added.

Total Grams: 9.4
Grams Per Serving: 1.6

Onion Rolls

2 Tablespoons minced onion
1 Tablespoon butter

Mince onions very fine and saute in the butter.
Dry them well in a paper towel–there should not be any crease left on them!
Fold into egg mixture when other ingredients are added

Total Grams: 5.6
Grams Per Serving: .9

Bread Crumbs

Put the six cooked and cooled rolls in a blender until they form crumbs.

Total Grams: 3.1

From the Dr. Atkins’ Diet Revolution (1972)

Mustard Sauce

Mustard Sauce

Makes 1 cup (16 Tablespoons)

3 Tablespoons onion, chopped
1 Tablespoon butter
8 Tablespoons Dijon mustard
1/4 cup heavy cream
1/2 teaspoon Worcestershire Sauce
1/2 Tablespoon chopped chives

Saute onions in butter until soft.
Stir in mustard and cream until well heated (do not boil).
Blend in Worcestershire Sauce.
Sprinkle with chives.
Serve hot.

Total Grams: 7.0
Grams Per Tablespoon .4

From the Dr. Atkins’ Diet Revolution (1972)

Scrambled Eggs with Spicy Ham

I am adding the 7 day menu from the Dr. Atkins’ Diet Revolution (1972) book to the About 1972 Atkins page. In doing so, there are dishes listed that I have not posted to my blog (until today). Get ready for some posting craziness! 🙂

Scrambled Eggs with Spicy Ham

Serves 2

4 thin slices boiled ham
Mustard sauce
2 Tablespoons butter
4 eggs
Salt
Pepper
1 Tablespoon heavy cream

Cut ham in half to make squares.
Spread with Mustard Sauce.
Melt butter in skillet.
Beat eggs with cream, salt, and pepper and scramble in the butter until lightly cooked.
Spoon out some scrambled egg in center of each square, roll up, fasten with toothpicks, and serve hot.

Total Grams 4.0
Grams Per Serving 2.0

From the Dr. Atkins’ Diet Revolution (1972)

Updated About 1972 Atkins Page

The following has been added to my About 1972 Atkins page. And now that I have re-visited the original book, I may have been too lax when listing so many recipes as “Level 1”, so I’ll change that now.

Update: March, 12, 2015: Well, after this page has been sitting here for 4 years, I just realized (thanks to a reader) that I wasn’t as clear or specific as I could have been. I’m sure there is a lot of confusion out there, since to my surprise, EVERYONE is jumping on the NET carbohydrate bandwagon. Also, I’ve heard (I don’t go to their website) that Atkins has introduced a “new and improved” version of this way of eating, by starting you out with 40 grams of net carbohydrates per day. Let’s do a little math with the cookie I discussed two paragraphs down. So, if you are now allows (during your first week) to eat 40 grams of net carbohydrates per day, that’s roughly 7 of those cookies (7 grams of net carb) FOR A TOTAL OF 119 TOTAL CARBOHYDRATES IN ONE DAY! I would ask “What are they thinking?” but I already know the answer to that. Money. Their sales started dropping, so they needed to change things up a bit so people don’t feel so deprived. I get it. To me, this is a reflection of our society. Someone doesn’t like giving up everything they are used to eating? O.k. Go ahead and eat it. Does it make you feel fat to see you are wearing a size 16 pant? O.k. We’ll just change it so you think you are wearing a size 14 (they really did do this … these size 14 pants I’m so proud to be in would have been considered a size 16 20 years ago). We need to take responsibility for what we have done to our bodies! So, without further ado, for the first week of 1972 Atkins, you are virtually dropping down to zero carbohydrates. The only reason salad is included is for fiber. Take vitamins to compensate for any lack you will experience. To support this statement, here it is in the words of Dr. Atkins himself:

Not Sixty Grams of Carbohydrates On The Diet But Zero Grams. Here’s how the diet is significantly different. During the first week on this diet, you cut your intake of carbohydrates down to what is biologically zero.

This creates a unique chemical situation in the body, the one favorable to the fastest possible burning of your body’s stored fat. Ketones are excreted, and hunger disappears.

You see, the first fuel your body burns for energy comes from the carbohydrates you eat and drink. If any carbohydrate is available, your body burns this rather than stored fat–and maintains its old metabolic pathways. But carbohydrates, as such, are not stored in the body beyond forty-eight hours.

So when no carbohydrate is taken in, your body must draw upon the major reserve source of fuel–the stored fat.

It is forced to take a different metabolic pathway. In this process your body converts from being a carbohydrate-burning engine into being a fat-burning engine.

This is the diet revolution: the new chemical situation in which ketones are being thrown off–and so are those unwanted pounds, all without hunger. — “Dr. Atkins’ Diet Revolution” (1972), page 13

The Diet Revolution Rules (from “Dr. Atkins’ Diet Revolution” (1972), page 138)

  1. Don’t count calories!
  2. Eat as much of the allowed foods (listed below) as you need to avoid hunger.
  3. Don’t eat when you are not hungry.
  4. Don’t feel you must finish everything on your plate just because it’s there.
  5. Drink as much water or calorie-free beverages as thirst requires. Don’t restrict fluids … but it is not necessary to force them either.
  6. Frequent small meals are preferable.
  7. If weakness results from rapid weight loss, you may need salt.
  8. Every day take a high-strength multi-vitamin pill.
  9. Read the labels on “low-calorie” drinks, syrups, desserts. Only those with no carbohydrate content are allowed.

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.

Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

And here’s what I did:

6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste

Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Smoked Salmon with Shrimp and Horseradish Cream

http://www.foodireland.com/recipes/smoked-salmon-with-shrimp-and-horseradish-cream/

Ingredients

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked shrimp, peeled but tails left on

For the salad
juice 1 lime, finely grated zest of ½
1 tsp clear honey (sugar substitute or leave it out)
½ tsp finely grated fresh root ginger
2 tbsp light rapeseed oil (any light tasting oil)
2 handfuls small leaf salad

Georgian Garlic Chicken (Chkmeruli)

http://www.washingtonpost.com/pb/recipes/georgian-garlic-chicken-chkmeruli/14547/

Ingredients

One 3 1/2-pound chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil or grapeseed oil
2 tablespoons unsalted butter
10 cloves garlic
1 medium jalapeño pepper or habanero pepper (stem removed), coarsely chopped
1/2 cup water
1/4 cup whole milk

Garlic Roasted Venison Backstrap Wrapped in Bacon Skin

Yesterday was a bad day for me on Facebook. I was craving everything in sight! So, right now I’m going to share with you three of the recipes I discovered. This first one is the safest, since it is truly low carb and (possibly) paleo if you find the right bacon.

http://www.realtree.com/timber-2-table/garlic-roasted-venison-backstrap-wrapped-in-bacon-skin

Ingredients

1 full venison backstrap, trimmed and cleaned

1 sheet of bacon skin from homemade bacon. If you have never made your own bacon, try it. Mass produced bacon pales in comparison.

8 garlic cloves, peeled and slightly smashed

3 tablespoons Allegro Marinade (I had never heard of this so I found us the link to it)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Kosher salt

Fresh-cracked black pepper

6 feet of butcher’s twine, cut in half

Ham & Horseradish Stuffed Eggs

I’m pretty sure something is wrong with me. I have actually been craving horseradish! So, imagine my surprise when this recipe shows up in my in box!

http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

Ham & Horseradish Stuffed Eggs

Ingredients

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste
1/2 teaspoon fresh lemon juice
cayenne to taste

Steamed Whole Fish with Ginger, Scallions, and Soy

http://www.epicurious.com/recipes/food/views/steamed-whole-fish-with-ginger-scallions-and-soy-51115200

Ingredients

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Salmon Rillette

Although I love poached salmon, I bet this would be fantastic with a high quality canned salmon, also!

http://www.aveceric.com/all-recipes/salmon-rillette

Ingredients

2 cups white wine
1 tablespoon minced shallots
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced chive
½ cup mayonnaise
3 tablespoons fresh lemon juice
– fine sea salt and freshly ground white pepper

Diabetic Cookery – Published 1917

Well, a link to this cookbook was posted today and, since I’m a nut for old cookbooks, I had to check it out.  What surprised me is the fact that this cookbook seems to support a low carbohydrate lifestyle! Look what I found!  Someone who has cooked from this book! http://asweetlife.org/feature/resurrecting-a-diabetic-cookbook-from-1917/

https://openlibrary.org/books/OL7095821M/Diabetic_cookery

It supports the use of “diabetic flours” (one of which is almond flour) in bread making and it lists free foods (those you can eat to your heart’s content) as mostly meats and low carbohydrate veggies.

Unfortunately, some of the items needed may not be available any longer.

Aleurnat Flour: Made from aleurone, a protein found in protein granules of maturing seeds and tubers. If there is someone smarter than me who can figure out if this is available for purchase anywhere, please share!

The following is from New and Nonofficial Drugs …: Containing Descriptions of the Articles which Stand Accepted by the Council on Pharmacy and Chemistry of the American Medical Association (Google eBook)

I have barely skimmed through it but I’m excited!  I hope we can find some of the alternatives used then.

The Brutally Honest 6 Reasons You Are Still Overfat

See, this guy … this is what I like to see. He is the kind of guy who doesn’t look for a politically correct or sensitive way to say things. He just says it. The meme he includes in the post pretty much sums up his way of thinking:

You really should read this post!

http://strengthcoachtaylor.ca/uncategorized/the-brutally-honest-6-reasons-you-are-still-overfat/

Bacon-wrapped Pork Loin with Hatch Green Chile Stuffing

The first sentence of this post says it all: “It seems that lately I have two main criteria when deciding what to cook: 1. Can I wrap it in bacon? and 2. Can I stuff a bunch of other tasty ingredients inside?”

https://zenofbbq.wordpress.com/2012/09/07/bacon-wrapped-pork-loin-with-hatch-green-chile-stuffing/

She doesn’t really write out a recipe for this. They are:

3 lb. pork tenderloin
2 cups chopped roasted chiles (freshly roasted or you can use canned)
1 small to medium onion, diced and sauteed (optional)
Grated cheddar cheese (looks like maybe 1/2 cup-ish)
Bacon (enough to cover the meat roll … she uses 13 pieces for hers)

My You Tube Recipe Playlist

Today was a good day to sit and look through You Tube videos.  I know I’ve been pretty slack when it comes to adding recipe videos to my playlist (too many of the recipes I find do not automatically come with videos).  So, I added a few.  Take a look:

Now, not all of these are specifically low carb/keto (just like the recipes I post here) but naturally lend themselves to our lifestyle.  I posted a lot from one specific You Tube channel, despite the fact that in his descriptions he either just points to his blog post of the recipe (which is o.k.) or (I hate this) posts the link to his home page, which means we have to go to his site and do a search for the recipe.  Having said that, they are great recipes and you can either get the gist of the recipe from the video or he states within the video how much of what ingredients he uses.

I will try to add more over the coming days, so please subscribe to my You Tube channel.  One of my goals for this year is to actually get a video camera, so hopefully I will be able to make somewhat decent videos for my channels (not awful hand-held cell phone videos).

Fried fish cakes (cha ca quy nhon)

Typically, when I first make a recipe, I do it exactly the way it says to.  This one?  I’m not too sure.  It sounds very tedious, pounding the fish into a paste but overall this sounds like a good recipe (plus, something different).  This time, I will include the note provided by the person who sent me this recipe:

(Simon’s note:  A richly flavored fish is really the best choice for these; a very lean white fish will probably disappoint.  Generations of thrift leads lots of folks to use those thin sections near the tail-end, to salvage the flesh in fish collars and cheeks, and that’s what often gets processed for fish pastes and cakes.  A food processor could be used, but a first-timer wouldn’t get the texture right without first standing over the shoulder of someone who does this all the time.)

http://www.sbs.com.au/food/recipes/fried-fish-cakes-cha-ca-quy-nhon


Ingredients
    500 g skinless Spanish mackerel fillets, cut into cubes
    1 tbsp fish sauce
    ½ tsp salt
    ½ tsp freshly ground pepper
    ¼ tsp sesame oil
    1 garlic clove, finely diced
    5 spring onions, white part only, finely sliced
    vegetable oil, for deep frying
    nuoc mam cham (dipping fish sauce), to serve

Fish Tacos

Now, I’m not telling you to go out and buy some low carb tortillas.  Look at the ingredients … do you really NEED tortillas?  Put that in a bowl and chow down!  Yum!

http://www.epicurious.com/recipes/food/views/Fish-Tacos-352976

Ingredients
    1/2 red onion, thinly sliced
    About 1 1/2 cups red wine vinegar
    1/4 cup olive oil
    1 1/2 teaspoons ancho chile powder
    1 1/2 teaspoons dried oregano
    1/2 teaspoon ground cumin
    1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
    1 jalapeño, stemmed and chopped
    1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
    Salt
    8 fresh corn tortillas
    Mexican crema, homemade or store-bought
    Fresh Tomato Salsa
    2 limes, cut into quarters

50 Fat Torching Tricks for 2015

Most of the time, I don’t like lists like this but since this one was from Bodybuilding.com, I thought I would give it a read.  I like it!  Obviously, there are some tips that don’t apply to those going low carb but too many of the others can help, especially if you have been low carbing for a while and/or exercising for a while.  We all can use a little variety in everything we do.  It keeps our journey fresh.

My favorite is #15: Add Some Caffeine but there really are too many great tips on here to list the ones I like (I will tell you this: I HATE green tea!  I’ve tried multiple times to like it but no matter how I prepare it, I can’t stand it.  So that one is definitely out for me).  There’s one tip that I think needs to be expanded on: #6: Start Your Day Off With A Balanced, Larger Breakfast. I really think this depends on you and your body. There are days when I’m fine with just my coffee until lunch time and others when I’m ravenous as soon as my feet touch the floor in the morning (these are the mornings when I’m thankful for the bacon I already cooked the day before or the salami all sliced up and waiting to be devoured).

http://www.bodybuilding.com/fun/50-fat-torching-tricks-fire-up-your-fat-loss.html

Peppered Tuna Skewers with Wasabi Mayonnaise

http://www.epicurious.com/recipes/food/views/Peppered-Tuna-Skewers-with-Wasabi-Mayonnaise-108936

2 tablespoons wasabi powder (horseradish powder)*
    1 1/2 tablespoons water
    1/2 cup mayonnaise
    1 pound fresh tuna steaks, cut into 3/4-inch cubes
    2 1/2 tablespoons soy sauce
    28 large slices pickled ginger*
    28 8-inch wooden skewers
    1 bunch watercress
    1 teaspoon freshly ground black pepper
    1 tablespoon vegetable oil

Lazio, Italy Region Recipes – Rustico Cooking

Since I am unable to link to the individual recipes (all the recipes are on a single page), I will include the basics here and you get to scroll to find them (these three are toward the bottom of the page):

http://www.rusticocooking.com/lazio.htm

Costolette d’Agnello all’Aglio e Rosmarino: Grilled Baby Lamb Chops with Garlic and Rosemary

  • 16 rib lamb chops, Frenched
  • 4 garlic cloves, minced
  • 1/2 teaspoon cracked black pepper
  • 4 rosemary sprigs, leaves only, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1 lemon, cut into wedges

Pollo Arrosto con Arancia ed Uvetta: Roasted Chicken with Oranges and Currants

  • 1 roasting chicken, rinsed and blotted dry (about 4 pounds), cut through the backbone and flattened
  • juice and grated zest of 1 lemon
  • juice and grated zest of 1 orange
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 4 garlic cloves, minced
  • 1 rosemary sprig
  • 1/4 to 1/2 teaspoon chili flakes
  • 1/4 cup currants
  • 1 and 1/2 teaspoons salt

Peperonata alla Romana: Slow-Cooked Peppers and Onions with Anchovies and Garlic

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 2 anchovy fillets, drained and chopped
  • 1/4 teaspoon chili flakes (optional)
  • 1 red pepper, cut into 1-inch cubes
  • 1 yellow pepper, cut into 1-inch cubes
  • 1 orange pepper, cut into 1-inch cubes
  • 1 purple onion, cut into 1-inch cubes
  • 6 plum tomatoes, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 16 basil leaves, torn

Sausage Stuffed Mushrooms

http://www.foodnetwork.com/recipes/rachael-ray/sausage-stuffed-mushrooms-recipe.html

Ingredients

1 tablespoon extra-virgin olive oil, one turn of the pan
24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel
Salt and pepper

Stuffing:
1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green, leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper, seeded and chopped
1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
3 slices white bread, toasted and buttered, chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Skewers for a Party

Follow the link for an article and recipes for Garlic Shrimp Brochettes, Red Chile Pork Brochettes, Coconut Curry Chicken Skewers!

http://www.nytimes.com/2014/08/20/dining/skewers-for-a-party.html?ref=dining&_r=0

 

Quick Update – Dead Scale

So, two days ago my scale died.  I don’t think it was due to shock but just before it went completely blank, it said (no, yelled) that I weighed 183 pounds.  So, according to it, since I cut back on smoking a week before, I had gained 11 more pounds!  I hope it was my scale going a bit crazy but I have no way to know for sure.  What I DO know is, for the first time in two years, I have been retaining water badly (as in my calves feel like they will burst if poked).  I upped my water intake and my lips do not feel like I’ve been injected with Botox but it’s disturbing.

I also went a bit crazy when I stumbled onto some videos of Callanetics.  I stole … I mean borrowed the original book from my mom but can’t stand working out from a book.  That’s when I found these videos and I’m tickled.  🙂  After the first day, my neck muscles were killing me, then my triceps, then my stomach muscles.  My stomach muscles took three days for me to stop wincing every time I stood up!  🙂

So, that’s it for now.  Time to have some more coffee!  Have a great day!