Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Low carb’ Category

Interesting greens today: Kale with onion, mushrooms, eggplant, and chardonnay

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I’m just going to describe what I did because it came out so well.

I cubed the eggplant (without peeling it) and tossed cubes with olive oil, Penzey’s Tuscan Sunset herbs, salt, pepper, and garlic powder. I spread them on a parchment-paper-covered baking sheet and roasted them at 400ºF for 12 minutes. (The eggplant cubes will stick to foil, but not to parchment paper. I buy it from King Arthur Flour, pre-cut to baking-pan-size sheets.)

In the meantime, I put about 2 Tbsp of olive oil in my 11″ sauté pan, and sauteed

1/2 white onion, chopped
3 cloves garlic, minced (let sit 15 minutes after mincing)
4 medium crimini mushrooms, chopped
1 jalapeño, chopped small
good pinch of salt
freshly ground pepper

Sauté that until the mushrooms release their liquid and start to become tender, then add

1 large bunch kale, chopped. Mince the stems and cook those with the onions.

Sauté briefly, then add

the roasted eggplant—this was the genius move and not really planned. It just seemed that they could cook a bit longer, so I thought, “Why not?”

Sauté for 3 minutes or so, then add

1/2 – 3/4 cup white wine

Cover and simmer 20 minutes.

It was quite tasty and the textures were interesting.

Written by LeisureGuy

25 July 2017 at 4:24 pm

Posted in Food, Low carb, Recipes

Beef Shanks Beatrice

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I have often made Lamb Shanks Beatrice, and today I’m using the same recipe but with beef shanks instead of lamb shanks. The beef shanks, unlike the lamb shanks, are a cross section, and I used three reasonably large cross sections. I used my 4-qt sauté pan (All-Clad Copper Core), and despite my many references to it as a 10″ skillet, it is in fact an 11″ skillet, which is noticeably larger. The three shanks just (barely) sit flat on the bottom of the pan, and thus were easily browned.

I’m cooking it covered in a 300ºF oven for 5 hours. I added mushrooms at the beginning, which seems to work fine.

Written by LeisureGuy

22 July 2017 at 12:23 pm

Turkey thighs in the oven

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I’m making this recipe again, this time with diced pancetta and just a little olive oil. No excess fat this time. I noticed that, aside from the “preserved” lemons and tomatoes, there’s not much acid in the recipe, and the tomatoes are not terribly acidic. So I added 1 tablespoon of red wine vinegar to the pan and to the recipe. This time I followed Mark Bittman’s original suggestion and used red wine as the liquid. Ready in 5 hours.

Written by LeisureGuy

16 July 2017 at 12:20 pm

This savory whipped cream is damn good with salmon

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1/2 cup heavy cream
1/4 teaspoon salt
freshly ground pepper
2 teaspoons Dijon mustard
Pinch of cayenne
1/2 teaspoon lemon zest
1 tablespoon snipped chives

Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in chives. Taste and adjust seasoning.

That’s from this recipe by David Tanis, and it’s very tasty.

Written by LeisureGuy

15 July 2017 at 5:49 pm

Posted in Food, Low carb, Recipes

Chicken Hearts Springtime Surprise

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Interesting: 1.04 lbs at Whole Foods is 14.07 ounces at home (on my kitchen digital scale). Amazing that my scale could be off that much.

Here’s the recipe as I made it today. I make various versions of this, depending on the allium available and my mood, and today I used a spring shallot and a spring onion. Here’s a spring shallot:

But you can use any allium: onion, scallions, spring onion, green garlic, shallots, spring shallots, whatever.

First, make Mark Bittman’s “preserved” lemon: cut the ends off a lemon and discard them, then slice the lemon into slabs, deseed, and dice the slabs. Add 3/4 teaspoon salt and 1.5 teaspoons sugar, stir, and let sit. Bittman says 20 minutes.

Also, mince 6-8 cloves of garlic so it, too, can rest before cooking. 15 minutes here.

With those resting, I do all the chopping for the recipe:

2 pieces thick pepper bacon, cut into chunks—these I put into the cold skillet.
1 splash olive oil: not so much fat was rendered from the bacon, so I added this
1 large spring shallot (a double, as shallots tend to be—could use 2 relatively small spring onions)
1/2 large yellow bell pepper, seeded and chopped
1 jalapeño, cap removed, chopped small, seeds and all
4 large King oyster mushrooms, sliced
1/2 lb chicken hearts (a little less today, apparently)
1/2-3/4 lb asparagus,, but into 1″ pieces; discard tough ends (mine were pre-trimmed)
10-12 cherry tomatoes, sliced
dash of Red Boat fish sauce
salt, pepper

Brown the bacon. As it nears brownness, add the shallots (or other allium), and sauté about a minute. Then add garlic, peppers, mushrooms, and hearts and stir as you sauté for, say, 6-8 minutes.

Add the “preserved” lemon, the cherry tomatoes, salt, and pepper. Cook for another 8-10 minutes. Heat should be medium high. You want the tomatoes cooked, so go by that.

Very tasty. I would have added a dash of Red Boat fish sauce had it caught my eye.


Written by LeisureGuy

27 June 2017 at 12:49 pm

Posted in Food, Low carb, Recipes

Impromptu dinner using a link of hot Italian sausage and some other stuff

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The sausage I get is 5 links per pound, so one link is 0.2 lbs. This is regular pork sausage.

1 piece thick bacon cut into chunks

I rendered that in my small sauté pan (8″, I think), then added the 0.2 lbs hot Italian sausage cut into chunks. After it browned and the bacon was also browned, I added

1 large shallot minced
5 garlic cloves minced
1/2 yellow bell pepper, chopped
8-10 Kalamata olives, halved
1 tsp salt
About 1.5 tsp freshly ground black pepper

I cooked that for a while, then added

1 cup cherry tomatoes sliced
1 lemon diced and quick “preserved” a la Mark Bittman*
dash of Worcestershire

Cover and simmer 10 minutes. Very tasty.

Quick “preserved” lemons

Wash 1 lemon, cut off and discard ends, then dice the rest: cut into slabs and cut those into squares.

Put cut-up lemon in a small bowl, add:

3/4 tsp salt
1.5 tsp sugar

Stir and let sit 20 minutes. (I mince the garlic at this time so it also can sit for a while.)

Written by LeisureGuy

1 June 2017 at 7:49 pm

Posted in Food, Low carb, Recipes

Why a Paleolithic diet is not practical

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I do restrict my carbs severely (generally under 30g/day), so in terms of a diet high in fat and low in carbs, the Paleolithic diet is similar (in macronutrients) to any low-carb, high-fat diet. However, the Paleolithic diet has as its goal to eat like humans did when they were gatherers and hunters, before they were relied on herds of domesticated animals (goats, sheep, cattle) or agriculture. So both Paleolithic dieters and I avoid grains (high in carbs) and beans (same), but I can eat cream and butter and they cannot.

But the reason it is impractical is that virtually all of the plant foods in the store are not like they were in the old days, due to centuries of selective breeding. For an example, look at the Paleolithic version of the banana. That is a far cry from a modern banana.

Or take the Paleolithic version of the carrot, which again looks like little more than a weed.

You can see more photos of Paleolithic area vegetables here. The watermelon is particularly pitiful

Written by LeisureGuy

24 May 2017 at 8:46 am

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