Crust-less Pizza

This is based on Nigella Lawson recipe I adapted – Meatzza. Basically, you use mince to create a base, and top with the traditional pizza favourites, tomato sauce and mozzarella.

Nigella’s recipe uses porridge oats. I swapped these for ground almonds. They are there to give the base substance. I also changed the herb from parsley to thyme. Serve with a green salad, or to keep the Italian theme going you could try this Keto garlic bread recipe on the Diet Doctor website.

Crust-less Pizza

  • Servings: 4
  • Difficulty: easy
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  • 500g minced beef
  • 2 cloves garlic, crushed
  • 3tbsp ground almonds
  • 50g grated Parmesan
  • 1tbsp thyme leaves
  • 1tsp salt
  • 2 eggs, beaten
  • 400g tinned chopped tomatoes
  • 1tsp dried oregano
  • 125g ball of Mozzarella
  • Fresh basil

Grease a 28-cm baking tin. Preheat the oven to 220 degrees C.

In a bowl, mix the meat with the garlic, ground almonds, half the grated Parmesan, thyme, salt and eggs. Do this with the tips of your fingers so you don’t overhandle the meat, as too much handling makes it tough.

Press the meat into the tin. Drain some of the liquid off the tinned tomatoes. Mix with the oregano and spread it over the meat crust. Slice the Mozzarella and put it on top, along with the rest of the Parmesan.

Cook in the oven for 25 minutes. Top with the fresh basil and serve.

Serves 4. 5g carbs and 1g fibre per serving.

 

Seasonal Low-Carb Dishes

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Mediterranean trout with kale.

February is almost at an end – as it the season for many fruit and vegetables we associated with this time of year.

Nevertheless, we’ve done a round-up of what’s in season at the moment. If you eat seasonally, you get food at its best. It also means less food miles, as the food can be produced in the UK and has therefore not had to travel as far to get to your plate.

Fruit

  • Lemons
  • Clementines (coming to the end of their season)
  • Pears (coming to the end of their season)
  • Kiwis

Vegetables

  • Brussel sprouts
  • Cauliflower
  • Celeriac
  • Leeks
  • Kale
  • Purple sprouting broccoli

Meat and fish

  • Turkey
  • Salmon

If you want some recipe ideas for what to do with what’s in season, you could try:

Enjoy!

 

Mediterranean Trout with Kale

diabetes dietInspired by the Diet Doctor – if you ever need low-carb recipe ideas this site is amazing – I created my own version of one of their recipes this week.

And, whisper it, I think mine’s better! I swapped salmon for trout fillets which brings down the cost substantially, replaced spinach with crispy kale and gave the dish an overall Mediterranean feel with some basil.

You end up with an extremely low-carb dish – about 3g net carbs – that’s also delicious and really filling. I bought my trout from Costco where I was able to buy a giant fillet that I cut up into eight 150g portions.

Kale is packed with vitamins and minerals – including beta carotene, and vitamins K and C – while trout has plenty of Omega 3s and B vitamins.

Mediterranean Trout with Kale

  • Servings: 2
  • Difficulty: easy
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  • 2 x 150g trout fillets
  • 4tbsp mayonnaise
  • 1 tbsp chopped fresh basil
  • 1tbsp tomato puree
  • 200g kale
  • 2tbsp butter
  • Salt and pepper

Pre-heat your oven to 175 degrees C. Season the fish and place them on a baking sheet lined with grease-proof paper or foil, skin side down.

Mix the mayonnaise, tomato puree and basil and spread the mixture evenly over the two fillets. Cook in the oven for 12-15 minutes, depending on the thickness of the fillets.

Five minutes before the end of the fish cooking time, heat a large saucepan or work with the butter. Add the kale and plenty of seasoning and cook until softened.

Serve with the fish.

 

NourishedPeach: Grilled chicken with chipolte lime sour cream

This recipe was originally Smokey Grilled Chicken Quesadillas with Chipotle Lime Sour Cream but it works as well without the bread accompaniment.

 

Ingredients

For the Chicken

1 Pound Boneless Skinless Chicken Breast Tenderloins

1/4 Cup Olive Oil

1 Lime, juiced

1 Teaspoon Chipotle Powder

1/2 Teaspoon Kosher Salt

For the Chipotle Lime Sour Cream

1/2 Cup Sour Cream

1/2 Cup Heavy Cream

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Chipotle Powder

1 Clove Garlic, grated or pressed

1/2 Teaspoon Kosher or Sea Salt

On the side

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2 Cups Shredded Cheddar Cheese

4 Slices Cooked Bacon, chopped

4 Green Onions, thinly sliced

Chopped Cilantro, for garnish

Directions

For the Chicken

Preheat grill to medium high heat.

Whisk together the olive oil, lime juice, chipotle powder and salt in a small bowl.  Place chicken in a shallow bowl or plastic resealable bag and cover with the marinade, ensuring the chicken is coated well.  Let marinate in the refrigerator for at least 15 minutes or up to 4 hours.

Remove chicken from marinade and place on the grill.  Grill, covered, for 8-10 minutes, flipping once in between cooking, or until chicken is nicely charred and thoroughly cooked through.  Let chicken rest for 5-10 minutes and then chop into small pieces.

For the Chipotle Lime Sour Cream

Add all ingredients to a medium sized bowl and whisk well to combine.  Let sit at room temperature for up to 30 minutes.  Can be made ahead and stored in the fridge up to 24 hours in advance.

Add

Add cheese, bacon, green onion and diced chicken to each plate.   Serve topped with Chipotle Lime Sour Cream and sprinkled with cilantro.  Serves 4-6.

 

Jovina cooks Italian: Summer fish, gratin and salad

Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.

 

Serve this dinner with a tray of vegetables and a creamy dip.

 

Pesto Flounder Packets

This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices

Directions

Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.

Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Vegetable Gratin

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This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.

Serves 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium yellow squash, diced
  • 1 large garlic clove, minced
  • 3 cups fresh corn kernels, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 small handful of fresh parsley, washed, dried and coarsely chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • Sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.

Set aside 1 cup of the corn kernels.

Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.

Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.

Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.

Stir together for a minute or two and remove the pan from the heat.

Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.

Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

 

Garden Salad

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Ingredients

  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below

Directions

Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Directions

Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

 From Jovina Cooks Italian food blog

 

Beef Stroganoff – Low-Carb Main Courses

low carb main coursesBeef Stroganoff is a quick and easy dish for two. All in all, it takes about 15 minutes to prepare. The classic accompaniment is rice or noodles. If you are following a low-carb diet, try cauliflower rice instead, broccoli or a huge salad.

Beef Stroganoff

  • Servings: 2
  • Difficulty: easy
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  • 300g rump steak (Aldi sells rump steaks in this size)
  • 1tbsp butter
  • 100g mushrooms
  • 100g onion, finely sliced
  • Salt and pepper
  • 1tsp Dijon or wholegrain mustard
  • 100ml reduced-fat crème fraiche
  • 2tbsp parsley, finely chopped

Chop the steak into 2cm chunks. Melt the butter in a large frying pan and cook the steak pieces. You might need to do this in batches to prevent over-crowding the pan.

Depending on how you like your steak, cook for 2-4 minutes – the lesser time will mean a rarer finished dish.

Remove the steak from the pan and add the onion and mushrooms. Cook for five minutes until softened and lightly browned. Add the salt and pepper, steak and mustard and cook for one minute. Add the crème fraiche and cook through. Top with chopped parsley and serve immediately.

Allow about 10-12g of carbs per portion.

 

Steakhouse Dinner at Home

Pining for a great steak dinner or celebrating a special occasion? A trip to a premium steakhouse in the US will cost you the following:

  • Morton’s 3 course steak dinner for one is $150-160.
  • Ruth’s Chris price for just the cowboy rib eye is $50.
  • Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
  • Dinner at less prestigious steak restaurants will be at least $90 per person.

If you make this special dinner at home, and I did, this is what it cost me:

Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale [in the US] here:

  • 1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
  • Prices at the market this week:
  • $1.99 per lb for asparagus = $2.98 for 1 ½ lbs
  • 5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
  • 1 lb mushrooms were $2.49

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Grilled French Cut Rib Eye Steak

  • Servings: 4
  • Difficulty: easy
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This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,

It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.

Ingredients
•One 22 – 24 oz French Cut Rib Eye Steak
•2 teaspoons kosher salt
•1 teaspoon fresh ground black pepper
•2 tablespoons butter, melted

Directions

  1. One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
  2. Set the grill up for direct and indirect heat.
  3. Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
  4. Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
  5. Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.

Oven Baked Method

  1. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
  2. Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
  3. Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.

Balsamic Sautéed Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients
•1 tablespoon good quality balsamic vinegar
•1 teaspoon brown sugar
•1 tablespoon unsalted butter
•1 tablespoon extra-virgin olive oil
•1 lb cremini (baby bella) mushrooms, cleaned and sliced
•Pinch Kosher salt
•1/2 teaspoon garlic powder
•1 teaspoon fresh thyme leaves
•1/4 teaspoon freshly ground black pepper

Directions

  1. Combine the vinegar and the brown sugar in a small cup and set aside.
  2. Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
  3. Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.

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Grilled Asparagus

  • Servings: 4
  • Difficulty: easy
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Grilled Asparagus

Ingredients
•2 tablespoons unsalted butter, melted
•2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
•1 1/2 pounds asparagus spears, ends trimmed
•Salt and ground black pepper
•1 teaspoon lemon zest
•Heavy duty foil

Directions

  1. Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
  2. Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
  3. Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.

There’s also a potato salad to go with this recipe, but go easy on this side dish if you have diabetes or weight to lose! You can substitute cauliflower for the potatoes. Divide it into even-sized florets and steam until tender – about five minutes.

Warm Potato Salad

  • Servings: 4-6
  • Difficulty: easy
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Warm Potato Salad

Ingredients
•2 pounds red potatoes, peeled and quartered
•1/2 cup good quality extra-virgin olive oil
•1 garlic clove, minced
•1/4 teaspoon red pepper flakes
•1 tablespoon capers, rinsed and coarsely chopped
•1 tablespoon white wine vinegar
•1/4 medium red onion, coarsely chopped
•1 celery stalk, thinly sliced
•2 tablespoons chopped parsley
•Salt to taste

Directions

  1. Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
  2. In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
  3. Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.

Reblogged from Jovinacooksitalian with thanks.