I was just looking at the Amazon page for 1001 Low-Carb Recipes. I noticed that it was averaging four stars. Most of my books do better than that, so I looked at a few of the negative reviews to see what folks' objections were.
Our favorite cut of steak is ribeye, but sadly it's running $11.99/lb around here. That's just not in the budget. Happily, I can still get chuck for $3/pound and under. It's too tough to broil or grill as-is, but marinated and tenderized, it's wonderful -- tender and flavorful. This is my latest marinated chuck steak, and That Nice Boy I Married and I both thought it was wonderful.
Lime-ginger Marinated Chuck Steak
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon Splenda -- or other sweetener to equal 1 tablespoon sugar
2 tablespoons dry sherry
2 teaspoons soy sauce
Have you heard? The source of the killer e coli epidemic in Europe -- epicenter Germany -- has been identified. The culprit? Sprouts.
Yep, sprouts. Cute, nutritious, totally health-foody, utterly vegan sprouts. After all, they're kept damp and warm while they're growing. Get a germ in there with them, and you might as well have invited them to the bacteria version of the Ritz.
Brooklyn Deli UnPotato Salad
This started with a recipe I found in the same book that I consulted for the basics of chopped liver. This started with a potato salad recipe in a chapter about the Jewish deli culture of New York City. I was intrigued, mostly because of those olives. Sounded different from anything I'd tried before, and it is. Good, too. I think it would be particularly good with poultry or fish, but decide for yourself.
1 cauliflower head
3 celery ribs
1/4 red onion
1/3 cup chopped fresh parsley
Seriously WASPy Girl Chopped Chicken Liver
I started with a recipe for chopped liver in a Jewish cookbook, but obviously with butter in it, this ain't kosher. Awfully good, though; I'll be making this often. A great way to work liver into my diet -- and yours, I hope! You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.
5 ounces chicken livers
1 cup finely chopped onion fine
3 tablespoons butter
salt and pepper
I've been quiet for most of the week; haven't even posted much to Facebook. I apologize, and feel like I owe you all an explanation.
Those of you who have listened to this week's podcast know that Dr. Andry, the doctor who diagnosed me with PCOS in the late winter, put me on a new blood sugar drug, Victoza, a week ago this past Wednesday. It seems to be doing the job, though the verdict is not yet in. My morning, fasting blood sugar numbers are sporadically looking better; the question is will that become a constant thing?
If you look in a dictionary of English idiom under "fool's errand," you will see a picture of me in my trusty old Camry, driving all over hell-and-gone in the Midwest on a June Sunday. That's how I spent my day yesterday.
There it was, in my Google News Alert: Simply Eating Less Fat May Cut Diabetes Risk. "Uh-huh," I thought, "Sure it can. Let's see what this one has to say."
Oh, good Lord. I was just at a local health food store, buying dried mustard and xanthan gum, when I spotted it on the shelf: Organic Light Corn Syrup. Yes, there is now an organic corn syrup on the market. I looked at the label; it's a blend, actually, of corn syrup -- oops, I'm sorry, organic corn syrup and organic glucose syrup, plus some organic vanilla and some salt. Not organic salt, but then, salt is inorganic by definition, not containing carbon.
Sweet-and-Tangy UnPotato Salad
1/2 cauliflower head
1/3 cup mayonnaise
1/4 cup extra light olive oil
2 cloves garlic, crushed
2 tablespoons pickle juice from sugar-free bread and butter pickles
1 teaspoon salt or vege sal
Tabasco sauce to taste -- a few dashes
1/4 cup diced red onion
1 small green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped sugar-free bread and butter pickles
3 hard-boiled eggs
We've all heard the arguments against low carb diets: glucose is the most important fuel of the body, all that fat will give you heart disease, you'll have no energy, any diet that requires you to give up a whole category of food is bad, yadda-yadda-yadda. Among the arguments most commonly trotted out is "It forces the body into "starvation mode," so you're making ketones!" As if this were a bad thing.
Inspiration comes in odd places. McDonald's has billboards all over town, advertising frozen lemonade with a strawberry swirl. It sounded tasty, though of course I would never consume such a thing. It also sounded very simple to decarb, so I did. I haven't tried McD's version, but here's mine, and I'm betting it's not only lower carb, but better.
Lemon Ice with Strawberry Puree
You may have seen recent headlines warning, in dire tones, that red meat causes colon cancer. I remain unalarmed, because I am all too aware of just how bad previous studies purporting to "prove" this link have been. My thanks to Tom Naughton for posting the link to this article on the subject. I know Tom is busy plowing through the full text of this study, and I look forward to his analysis.
Update: Sorry, folks. The page was created but not Published. I've corrected that, and you should be able to read the article now. -Eric
I reprinted this recently, but given all the chatter about Dreamfield's pasta since the Low Carb Cruise, it seemed time to mention it again: Reprint: Lowcarbezine! article about Dreamfield's.
Dreamfield’s Pasta – Is It Really Low Carb?