Friday, May 21, 2010

A Lovely Dish! Sausage & Shrimp

I'd mentioned to my husband yesterday that for supper I was going to fix ground pork and shrimp together, seasoned with just chili powder, and "dressed" with maybe some sour cream and/or butter. By dinnertime however, I couldn't stand long enough to fix supper, so Pete took off on my idea and added some baby corn and some shiritake noodles, and seasonings of his own. I just put some butter on it in my bowl and it was fantastic! I had the rest for lunch today.

Supper was simple tonight. Just sliced about 4" of a pork tenderloin into 4 slices, seasoned them, and layed them in the bottom of an olive-oil-greased baking dish. They took up about 3/4 of the surface. In the remainder I put some brussels sprouts, frozen, that I'd tossed with olive oil, sea salt, and garlic and onion powders. Then I roasted them all together. It is wonderful how something so simple can taste so amazing! What helped, I'm sure, was the thick layer of fat on the pork...oh yeah, baby!
Oh yeah, and the sandwich I put in Pete's lunch for work today: A piece of FlatOut Light (6gN) bread, with mayo spread on it, then a layer of romaine leaves, a layer of thin-sliced SF ham, and a layer of swiss cheese. Rolled up it is lovely, huge, and filling! A 1/4c serving of roasted peanuts, 2 sticks of string cheese, and he had a very filling lunch that held him all day. Sometimes I also give him dill pickle spears, and I need to make a big pot of hard-boiled eggs also, he loves those - especially when I devil them!

Every meal I eat, I marvel at how anyone can believe that eating low carb is boring, or unhealthy - or expensive!

Monday, May 17, 2010

Pork Rub Revisited #lowcarb

I don't measure anything as I've mentioned, but this will be close. Obviously, you will need to tweak these according to your taste also.

1 part ground cloves
1 part ground pepper
2 parts cinnamon
2 parts sea salt
3 parts garlic powder
3 parts onion powder
3 parts chili powder
(the darker the better!)
4 parts brown sugar sub
(I used DiabetiSweet)

I rub this into the pork about an hour before I cook it.

WHOA! Great Web Resource! #lowcarb

I happened upon the eBookBeta site this morning while looking for resources for my other blog. After I finished there, I did a quick search for low carb recipes and really hit pay dirt! What an AMAZING resource, not just for this subject, but seemingly for any other subject as well!

In the search that I've linked to my title above, the first link I clicked was invalid (I hadn't found any invalid links in my earlier search for my other blog), but the second one - 300 Healthy + Tasty Low Carb Recipes - looked very promising. As I was perusing it I saw that it might not be appropriate for all low carb plans, as some of the recipes do use ingredients that the more conservative of us low-carbers might not use. But the same can be said for many "low-carb" recipes, as that phrase has different meanings for different people and different plans. But, as always, we have to do our own research, know our own plans, be familiar with our own bodies' responses, and then change or dismiss what doesn't work for each of us.

But there are an incredible number of links to recipes and collections here, and definitely worth perusing for say nothing of finding files of information on just about any topic! I'm really excited to have found this site :).