Later On

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

Archive for the ‘Recipes’ Category

Tasty and filling 3-point lunch

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I am hitting hard the cold-water fish, and I bought a little can of mackerel in olive oil, which (when drained) is 3 points, assuming it’s the same as sardines in olive oil. (Weight Watchers doesn’t have canned mackerel in their food list). If I had used sardines packed in water, the lunch would have been 0 points.

I dumped the mackerel into a fairly large bowl, broke it up with a fork, and then added:

1/2 white onion, chopped
10 cherry tomatoes, sliced
1 large red bell pepper, chopped
1 Persian cucumber (like an English cucumber—thin-skinned, minimal seeds—but smaller), diced
juice of 1 lemon
large dash of pepper sauce
dash of Worcestershire sauce
Maldon sea salt
ground black pepper

I stirred that well to mix, and it was very tasty indeed. Zero points for everything except the 3 points for the mackerel.

Written by LeisureGuy

10 August 2018 at 1:52 pm

Posted in Food, Low carb, Recipes

Beef tendon again, but with photos

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At the right is the tendon as purchased. The recipe I used calls for twice as much tendon but since I’m the only tendon-eater in the house, I used less. I did use full recipe for broth and sauce, though.

Beef tendon is pure protein: no carbs, of course, and negligible fat. Just protein—and thus the broth from cooking it gels well.

Here’s the tendon in the pan, ready to go (covered) into a 200ºF oven to cook for 12 hours (overnight). At the bottom of the pan is a round of parchment paper, which will make clean-up easier and also prevent the tendon from sticking to the bottom of the pan.

I am in effect using oven and covered pan as a slow-cooker: 200ºF corresponds (usually) to “Low” on a slow-cooker control; “High” is 300ºF.

Here the dish after 12 hours cooking. It’s extremely soft and tender at this point, and easily cut with the side of a fork.

I put the tendon in a dish and then strained the cooking liquid (which had no fat floating on it: pure protein) into a storage container to be refrigerated. I have eaten it simply as an aspic, but I think today I will use some of it for a broth as I steam vegetables and the herring I got yesterday (for omega-3 and as a treat).

Here is the final result with the fried garlic and chopped scallion, plus the sauce. It really is quite tasty.

Written by LeisureGuy

1 August 2018 at 9:48 am

Great dinner: Chicken hearts and veggies

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You don’t have the use the veggies I used.Just use some allium (I used garlic and long green onion and scallions, but regular onions would work, as would leeks or shallots. For the yu choy sum and Shanghai bok choy, just use other leafy vegetables: red chard, regular bok choy, kale (red or green). Use a plain zucchini, or summer squash if you can get it. It’s your food: cook to suite your taste. But this really tasted good to me.

I used my large 4-qt All-Clad sauté pan.

1 Tbsp duck fat (or extra-virgin olive oil—I had duck fat, so I used it)

When fat is hot, add

1 lb chicken hearts
salt and pepper

Sauté chicken hearts for a few minutes. The rest of the dish will in effect be steamed, so if you want the hearts to be browned, now’s the time to do it.

Yu choy sum, about 6 little bunches, chopped
3 Baby Shanghai Bok choy, chopped
1 yellow zucchini, quartered lengthwise and chopped
2 long green onions, chopped (this is a Chinese vegetable)
1 bunch scallions, chopped
10-12 stalks thinnish asparagus, chopped
10 San Marzano cherry tomatoes, sliced
about 1.5 cups oyster mushrooms, caps and stems, chopped
1 jalapeño pepper, chopped small (including core and ribs)
2 cloves of the giant garlic, minced
salt, Aji-no-moto, fair amount of black pepper

I had never even heard of yu choy sum, but it looked very fresh and nice, and hey! it’s greens. I know how to cook greens. And it turns out to be quite yummy.

I cooked that 15 minutes with top on, 15 with top off. I served with topped with pickled red onions from my butcher (where I got the duck fat, in fact).

Really extremely tasty.

Written by LeisureGuy

31 July 2018 at 5:32 pm

Posted in Food, Low carb, Recipes

Food notes: Pork belly; herring

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First, the herring. I found fresh herring at Fairways market and brought home 3 of the little guys (CDN$1.85 total, so they’re inexpensive). They’re a little larger than fresh sardines I used to buy in Monterey, but you can easily fillet them the same way: cut open belly, remove guts and innards, cut off head, then run your fingertip along either side of the spine and remove it.

I sautéed a long green onion, an enormous garlic clove from the whole garlic (head, stem, and seeds) that The Wife brought me from a fair, a yellow zucchini, a jalapeño, a large handful of oyster mushrooms, and 8 cherry tomatoes, all chopped or sliced or minced as appropriate, in 1 Tbsp extra-virgin olive oil (thus 4 points for this dish) with salt, pepper, and Aji-no-moto, then stirred in the herring fillets cut into chunks and a dash of Worcestershire sauce. I covered and cooked for about 5 minutes, stirring occasionally, then put it into a bowl and sliced a hard-boiled egg on top for a very hearty (and rather late) breakfast. It will serve as lunch today as well.

The herring was really tasty and since I’m on an omega-3 kick, I’m going to return and buy more for while The Wife’s away.

The pork belly (580g piece): I used a sharp utility knife (a disposable one) to score the skin, then sliced the piece lengthwise into two pieces, which I’ll cook separately (since I’m unsure how good leftovers will be). I plan to use this recipe.

Update and lessons learned. Cook a wide piece of pork belly. A narrow piece will fall on the sides and the meat, lacking the basting of fat from above, becomes dry and tough. Get a piece at least 10cm wide—and that’ probably a good width. Note that pork belly is basically pure fat.

Cook’s Illustrated‘s final step is something I’ll adopt when I get a wider piece. The skin really dores require another step. Very sticky and chewy without that step.

Written by LeisureGuy

30 July 2018 at 11:05 am

Pork belly at last. Next frontier: Steaks in Argentina

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I have longed to eat pork belly for almost a decade, even since blogging this post. Five years ago, I took a stab at it with this effort (damn you, Nigella Lawson!) One problem that led to the delay was that in the US, all pork bellies seem consigned to bacon and you just can’t buy a pork belly in a store. (I should have tried a butcher shop, but in the US they are uncommon.)

I just was at the Farm & Field Butcher Shop here, and lo! they did have a small piece of pork belly, which I bought at once. Yesterday, I roasted it sensibly: on a rack in my large sauté pan with water covering the bottom of the pan, 300ºF for two hours and then 15 minutes at 400ºF to crisp it.


I’m not sure how good leftover pork belly will be, since the piece I bought was a small piece. Still, I’ll try a larger piece, and probably eat it leftover with Harvy Scarvy. (Note this easy approach to making Harvy Scarvy.)

The next goal, which has been hanging for a dozen years, is to eat some steaks in Argentina. This post explains why.

Written by LeisureGuy

22 July 2018 at 3:33 pm

Posted in Food, Low carb, Recipes

Halibut cheeks again, and then a second life for the dish

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There’s a local store that seems regularly to have halibut cheeks. I bought a package of them and made this recipe, using my 4-qt sauté pan:

1 tablespoon olive oil
1 very large leek, sliced
2 shallots, chopped small
6-8 cloves minced garlic,
1 cup chopped celery,
1 large yellow zucchini, quartered lengthwise and cut into chunks,
1 large green zucchini same deal,
1 red bell pepper, cored and chopped,
1 jalapeño pepper, chopped small (including seeds and core),
10–12 sliced cherry tomatoes,
juice of half a lime,
juice of half a lemon
salt, pepper, and Aji-no-moto.

I cooked that until vegetables start to get done, then I put the halibut cheeks on top, covered, and simmered it for 10 minutes.

It was a fairly small package of halibut cheeks, and when I had eaten them for lunch, most of the vegetables were left over, so I added:

1 boneless skinless chicken breast, cut into large dice (or small chunks)

I stirred them into the vegetables, covered the pan, and simmered 10 minutes.

The whole thing is 4 points, and I would say it’s at least 4 one-cup servings, so about 1 point per serving.

I’m going to make this again, and just use 2 boneless skinless chicken breasts (no halibut cheeks).

I have to say I like zucchini.

Written by LeisureGuy

15 July 2018 at 2:25 pm

Posted in Food, Low carb, Recipes

Curry Lime Chicken Salad (0 points)

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Weight Watchers has a very nice curried chicken salad with lime juice, but not quite enough dressing. Here’s my suggestions for ingredients:

2 cup(s), chopped cooked skinless boneless chicken breast(s), cubed
1 small fresh apple(s), Fuji-variety, diced
1/2 cup(s) uncooked celery, thinly sliced
1/4 cup(s) uncooked shallot(s), minced
1/2 cup(s) fat-free plain Greek yogurt
2 Tbsp cilantro, minced, fresh
1 tsp curry powder
3/4 tsp fresh lime juice
1/2 tsp lime zest, finely grated
3/4 tsp kosher salt
1 Tbsp uncooked scallion(s), chopped (optional)

I doubled the recipe so I could get several meals from it, and basically in the doubled recipe used the zest from 1 lime and then the juice from that lime.

Written by LeisureGuy

15 July 2018 at 2:18 pm

Posted in Food, Low carb, Recipes

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