It’s obvious to us low carbers that rice is a no-no. I love rice, however, and so does my wife, who does not follow a low carb diet per se, but is looking for ways to cut back on her carbs a bit.
I had remembered an old low carber trick I had never tried: using cauliflower as a rice substitute. Cauliflower does not taste like rice, but the flavor is mild enough to act as a low carb substitute in dishes where the meat and sauce is placed on a bed of rice.
You might be asking yourself: “cauliflower is nothing like rice – how does this work?”
I have been playing around with the notion of a ‘fat fast’ where you attempt to get your percentage of fat really high. Of course, I never follow directions, so I have been aiming for 80% fat and have so far eaten 10,000 extra calories this week according to my LoseIt! app – but I’ve lost almost 5 pounds.
Another weekend and another installment of ‘Let’s Make Something Out of What Didn’t Get Used From Last Week’s Shopping Trip‘.
The star of this particular fridge-cleaning was 3 bunches of kale bought in expectation of a use of the juicer to dispense with some aged fruit. The kale was supposed to be used in conjunction with the aged fruit, but the juicing never occurred the fruit just became more aged, and the kale began moving into its dotage.
That’s a lot of kale – and I just made my wonderful kale and sausage soup which I ate with a lot of Greek yogurt and enjoyed every mouthful. I wasn’t in the mood for more right at this point, and I had a pound of grass-fed beef to use up. So I rifled through the refrigerator and pantry and decided to make a chili of sorts, using Trader Joe’s Taco Seasoning mix to spice it up, which I find works well to, um, enhance the strong flavor of kale.
I am a slave to mayonnaise. I love the stuff. I love it so much that I can eat it by the spoonful. The problem is the types of fats typically used in mayonnaise. I typically avoid seed oils like the plague because they are chock full of omega-6 oils, which are necessary to health, but the amounts in seed oil are way beyond what we need and have the potential to be harmful – this, at least, is what I believe.
As omega-6 fats are found in scads of other foods – avocados, meat, eggs, and scores of other stuff – there’s little concern of not getting enough. It’s the ‘too much’ that could prove worrisome.
Now, for those of us with culinary skills, you can make your own authentic mayonnaise from olive oil – but I’m not talented enough – or persistent enough – or maybe just too darn lazy.
I was going to forego mashed potatoes for Thanksgiving, but cleaning out the fridge to make room for the Thanksgiving turkey revealed an old head of cauliflower and some aged radishes. With 10 minutes of unattended cooking and 10 minutes of prep, using ingredients I had in the house, I had a decent mashed potato substitute for tomorrow.
1 medium head of cauliflower, washed
6 white radishes
1 green onion
1 tablespoon of garlic puree
4 ounces cream cheese
Nuke the cauliflower and radishes in a 2 quart bowl in the microwave for 10 minutes with 2 tablespoons of water. When done, they should be soft. Add the cream cheese, garlic puree and green onion and hit it with the immersion blender, working the blender around until all of the radish and cauliflower are of a mashed-potato-ey consistency.
Done. The radishes worked out quite well, adding an additional bright flavor note, and the cream cheese makes it creamy – and it’s nutritious and low carb.
It’s been a long time! I haven’t been cooking much, and when I have, I’ve been going to old standards, like variations on my chili.
However, with my so-called ‘return to low carbing’ as well as a clean out of a cupboard, I decided to whip up something with a can of salmon I had lying about.
1 7oz can of red salmon, drained and flaked
1/2 cup Kerry Gold Dubliner cheese, grated
3 large eggs
3 ounces cream cheese
4 ounces Greek yogurt
2 tablespoons butter
1/4 cup diced onion
1 teaspoon Old Bay seasoning
All of the above was mixed, then put into 3 small baking dishes, then dashed into a 350 degree oven for 25 minutes.
Verdict: not bad. the trio of little Quiche rose nicely and browned nicely. Creamy and not particularly fishy. Next time, I’d add more onion to add more texture, and perhaps a bit more Old Bay Seasoning to kick it up a notch.
While I did not bother to tally, I can guarantee that this is good for Induction and the carb count is negligible.