I haven't been posting the samo-samo meals I've been eating recently, and in fact have started getting bored. So the last few days I've tried to shake it up a bit, using food I already have stockpiled. (For those of you following my grocery shopping posts, I haven't done a big shopping in at least a couple of months - yeah, I have that much stuff on my shelves and in my big freezer! Just filling in with the perishables, such as fresh produce, and dairy.)
Sunday dinners I like to "fancy it up a bit" especially since my mom spends Sundays with us - the nursing home where she lives has good food, but it tends to be a bit "institutional" anyway. This past Sunday I made some NY strips on the griddle. First I started frying up a pound of bacon because I needed the fat. While that was cooking I seasoned the steaks (onion/garlic/chili powders, sea salt) and let them sit while I halved half-thawed brussels sprouts and yellow squash slices - just had a small amount left in each package I wanted to use up - and quartered, then thinly sliced, a medium yellow onion.
After spreading some fresh bacon fat on the hot hot hot griddle, I put the steaks on. Then I removed the bacon from the frying pan and much of the remaining fat for later use, and tossed the veggies in the same frying pan. They required frequent tossing to brown evenly and cook through. The steaks cooked about 5 minutes on the first side and 3 on the 2nd, then I removed them to a platter and tossed about a cupful of straw mushrooms (from a can) right on the hot griddle with the bacon fat and the seasonings the steak left behind. As the liquid came out of the 'shrooms and I scraped/tossed them, they deglazed the griddle nicely and picked up some wonderful flavor. Meanwhile I also add butter, sea salt, and a drizzle of balsamic vinegar to the vegetables.
What a lovely meal! A platter of medium-rare steaks with a pile of delicious mushrooms and colorful vegetables next to them...it was a feast for the eyes as well as the palate! Unforunately, after a day trip the day before, I'd left my camera somewhere out of reach (found it later) and we were too hungry to wait for me to find it...but I will definitely be making this again!
The steaks had been on sale for $2.49/lb - I used 3# of meat - certainly less than $2 in vegetables (and that's figuring HIGH), a $1 can of mushrooms...some butter, bacon fat, and seasonings - dinner for 4 adults plus a toddler for right around $10!
Every time I make a meal like this one, I want to defy the lowcarb naysayers to show me why they think that low carb eating is unhealthy...pfffffft! :)
Showing posts with label yellow squash. Show all posts
Showing posts with label yellow squash. Show all posts
Tuesday, August 17, 2010
Wednesday, April 28, 2010
Pot Roast and Leftovers #lowcarb
Haven't had much to post, really. My appetite has been a little better but I'm still not eating as much as usual, so I haven't had much to write about.
Tonight I had a leftover piece of pot roast that I had done in the crockpot yesterday. It was delicious. I'd cut it into 4 oz chunks and cooked it 4 hours on high with heavily seasoned water: sea salt, onion and garlic granules, chili powder, and worchestershire sauce. It was tender and delicious! I served it with yellow squash medallions (frozen slices, tossed with olive oil and sea salt, sprinkled with parmesan, and baked at 375 for about 30 minutes - but I like fresh better than frozen!), and baked potatoes. For me, I just had the scooped out skins with butter; my 1YO grandson was more than happy to eat the middle! It was a one-meal day, as most days are lately, although I did have a small dish of SF ice cream as a snack as well.
Today I chopped a small onion and cooked it in bacon in my dutch oven until just translucent, then added 2 bags of rinsed/drained shirataki noodles; stirred until heated through, then added the leftover roast, cut into bite-sized chunks, stirred until heated through; added 3 cups reserved liquid from the crockpot and 1/2 tsp xanthan gum and heated to a boil, stirring constantly, until thickened. Added thyme, marjoram, parsley, and sea salt, then lowered heat to let it simmer for a while and the flavors meld.
Meanwhile in another saucepan I cooked up frozen brussels sprouts in bacon fat/butter, seasoned with onion and garlic granules and sea salt; once they were starting to brown a little bit I added just enough water to cover the bottom of the pan to about 1/4", covered, and lowered the heat to let them finish cooking until tender.
Right before I served supper I stirred about a half-cup of full-fat sour cream into the meat/noodles/gravy...and dang it wouldn't you know I forgot to add mushrooms! I really wanted some too. Anyway, it was a very good meal, with the brussels sprouts on the side, nicely coated with the garlic & onion almost like breading.
This made over half the dutch oven and there is plenty left for tomorrow's lunch!
The pot roast was 3.88# and cost right around $10. The noodles were $1.98/bag. Those are the only prices I can remember, although I could go back to my shopping post and look up the other things...but it's late, I'm tired, and I don't think it's that big a deal. I'm sure that both dinners and tomorrow's lunch together were <$20, EASILY. Definitely cheap'n'easy - and delicious!
Tonight I had a leftover piece of pot roast that I had done in the crockpot yesterday. It was delicious. I'd cut it into 4 oz chunks and cooked it 4 hours on high with heavily seasoned water: sea salt, onion and garlic granules, chili powder, and worchestershire sauce. It was tender and delicious! I served it with yellow squash medallions (frozen slices, tossed with olive oil and sea salt, sprinkled with parmesan, and baked at 375 for about 30 minutes - but I like fresh better than frozen!), and baked potatoes. For me, I just had the scooped out skins with butter; my 1YO grandson was more than happy to eat the middle! It was a one-meal day, as most days are lately, although I did have a small dish of SF ice cream as a snack as well.
Today I chopped a small onion and cooked it in bacon in my dutch oven until just translucent, then added 2 bags of rinsed/drained shirataki noodles; stirred until heated through, then added the leftover roast, cut into bite-sized chunks, stirred until heated through; added 3 cups reserved liquid from the crockpot and 1/2 tsp xanthan gum and heated to a boil, stirring constantly, until thickened. Added thyme, marjoram, parsley, and sea salt, then lowered heat to let it simmer for a while and the flavors meld.
Meanwhile in another saucepan I cooked up frozen brussels sprouts in bacon fat/butter, seasoned with onion and garlic granules and sea salt; once they were starting to brown a little bit I added just enough water to cover the bottom of the pan to about 1/4", covered, and lowered the heat to let them finish cooking until tender.
Right before I served supper I stirred about a half-cup of full-fat sour cream into the meat/noodles/gravy...and dang it wouldn't you know I forgot to add mushrooms! I really wanted some too. Anyway, it was a very good meal, with the brussels sprouts on the side, nicely coated with the garlic & onion almost like breading.
This made over half the dutch oven and there is plenty left for tomorrow's lunch!
The pot roast was 3.88# and cost right around $10. The noodles were $1.98/bag. Those are the only prices I can remember, although I could go back to my shopping post and look up the other things...but it's late, I'm tired, and I don't think it's that big a deal. I'm sure that both dinners and tomorrow's lunch together were <$20, EASILY. Definitely cheap'n'easy - and delicious!
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