Wednesday, November 14, 2012

#Lowcarb Boredom - Meal Idieas - Nov. 12-13

(REMINDER this blog will be moving at the first of the year to my new site: - please make a note of it.)

Yesterday was a one-meal day again. When we're eating adequate protein and all this fat, we just don't get hungry I guess.

Our meal was hamburgers on buns, with the remainder of the spinach from Sunday, to which I added cream cheese. Excellent meal!

Note about the buns: I used Maria's sub buns recipe that I've already linked to, and the last batch I made into 8 buns. They are about the size of hamburger buns, so are perfect for patties. We each had 2, plus the creamy spinach, and I didn't get hungry again until today.

Speaking of today...hubby got home from work this morning and made himself some hot dogs (no buns of course) so I had one of those and a thick slice of colby-jack cheese with him. Yesterday I made a gallon of yogurt, so we ate some of that today, and I made my biggest pot full of cabbage soup.

The yogurt is good and thick, not sweet of course, but no biting tartness to it, I used a gallon of whole milk mixed with a quart of heavy cream. Because my big thermos only holds a gallon, I just kept the remainder of the milk/cream mixture in the fridge for putting in our coffee. If you have never tasted homemade yogurt, you will never believe the difference between it, and boughten! They are like totally different foods, with the homemade being FAR superior. I just posted my method for yogurt at the new blog.

The soup: Browned 2# of ground beef with a large chopped onion in the bottom of a big heavy pot. When it was done I added a whole head of raw cabbage, chopped, 2 cans of diced seasoned tomatoes, a box of beef stock, a big can of tomato juice, about a tsp of garlic powder, about 2 tsp of sea salt, and some good shakes of white pepper. I covered it and let it all cook down over medium low heat. Meanwhile, I had a half-head of lovely sweet roasted cabbage that I'd done a couple of days ago and was saving for the soup. I chopped it up and added that for the last 15 minutes or so to get that beautiful sweet roasted flavor in the soup as well.

Tonight I made another batch of 8 rolls from Maria's recipe also...I'm finding that I'm making 2 batches a week. We are really loving hamburgers on buns again! Lots of fiber in 'em, so we're making sure to drink more too.

Cost-wise, it's all good too. The yogurt figures up to about $7 for the gallon. The huge pot of soup (way bigger than a dutch oven!) was just under $10. And, close as I can figure (very hard to figure out 1¼c of almond flour cost, when I take it out of a 5# bag that cost about $37 - barely makes a dent), the rolls are probably about a quarter each, or less.

Tomorrow will, no doubt, be a repeat of today when it comes to our meals, but seriously, how much more healthy could this food be? :)

Sunday, November 11, 2012

Low Carb Boredom - Meal Ideas - Nov.9-11

Friday the 9th we had leftovers for lunch; supper was broiled steaks and mashed potatoes. Of course I had mostly steak, with just a small amount of potatoes, and lots of butter and sour cream.

Saturday we didn't until late afternoon, and just had one meal all day. I roasted some pork tenderloin, delicata squash, and cabbage/onions. We love that meal, so eat it often.

Today we had just one meal also, roasted chicken, cauliflower (tossed with olive oil/sea salt, then sprinkled with parmesan cheese when they were just about done, and shredded some asiago over them just before serving), and buttery spinach.

Tonight I made some of Maria's sub buns - I get 8 out of a recipe, and they're still plenty big enough for hamburgers or sandwiches - and custard since I had 3 yolks to use anyway. Here is how I did it:

The 3 yolks were in the smallest metal bowl of a 3-piece set I have. I added another whole egg, a dash of salt, 3T granulated splenda, 1/4t cinnamon, 1/2t of vanilla, and mixed it well with a whisk, then I whisked in cream until it was the right consistency - maybe 1/3c? but that's a guess. Then I put some water into the middle bowl of the set and set the small bowl into it and put it in the oven (which was on for the buns to bake anyway); it was fully set at about 20 minutes.

I roasted a huge half-head of cabbage, whole, yesterday, and will chop it up tomorrow to make a pot of cabbage soup. We love soups in the winter; today was 65 outside, tonight we're supposed to have snow, so I thought soup would be good. I'll use about a pound of ground beef, a big can of tomato juice, a box of beef stock, an onion or 2 (we love our onions!) seasonings of course...and I have some leftover spinach from today so i'll toss that in too, for color. And whatever else strikes my fancy :). Looking forward to it!