Thai Chicken Curry Soup

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There isn't much I like more than some Thai curry poured over some rice. Since I can't have the rice, I made this easy curry soup and was impressed with the results.

2 Cans Coconut Milk

2 Cans Chicken Stock

1 tsp minced ginger

1 Tbsp Red Curry Paste

1 Pkg (5-8) Chicken Thighs

1 Red & Yellow Bell Pepper

1 Onion

1 Can Bamboo Shoots drained

1 Zucchini

6 Limes

Cilantro

Fish Sauce

Sriracha Sauce

In a pot add the coconut milk and chicken stock and heat to a simmer.  Add the ginger and curry paste.  Slice the chicken, onion, bell pepper and zucchini into strips (I usually shoot for 2" long x 1/2" wide or less). Add the chicken slowly to the pot and let simmer for a few minutes.  Then add all the vegetables and simmer until they are the desired tenderness.  Reduce heat to low and add 2 Tbsp of fish sauce, 1 tsp Sriracha, and the juice from 1 lime.  Cut the remaining limes into wedges and serve the soup with lime, cilantro, fish sauce, & sriracha for garnish.

Sun Dried Tomato, Bacon, Feta, & Spinach Low Carb Quiche

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Sun Dried Tomato, Feta Cheese, Spinach, & Bacon Quiche with Low Carb Almond Meal Crust

Almond Meal Crust:
*1-1/2 C Almond Meal or Almond Flour
3 Tbsp Ice Water
4 tsp Olive Oil

*Tip almond meal (w/skins) and almond flour (blanched/skins removed) can be interchanged. You can make your own almond meal by grinding almonds in a food processor or coffee grinder. Make sure you don't grind the almonds too long or you will end up with almond butter. Grind the almonds in steps using a sifter to sift out the flour and returning the larger bits to the grinder.  If you purchase almond meal/flour, I recommend buying it in bulk from Whole Foods/Central Market/Sun Harvest/ect because the per pound cost is generally cheaper. Always store in an airtight container because ground almonds can become rancid.

Mix almond meal/flour and salt.  Above picture is almond flour purchased from Sun Harvest.  Beat olive oil and water and add to almond meal/flour.  Mix until a dough forms.  Add more water or almond meal/flour as required to form a dough ball that is not too dry and not too sticky. 

Spread into a 9" greased pie plate.  Dip your fingers in ice water to keep them from sticking when pressing out your crust. 

Cousins (Merlin & Bailey)

Warning, you likely won't have alot of help during this phase of the project. I caught my helpers sleeping on the job. "Lazy Bums"!!!! Just wait, when this comes out of the oven everyone will be begging.

I recommend covering the edges of the pie with pie covers or just aluminum foil to prevent the edges from burning or getting too dark.  You must exhibit lots of patience if you use aluminum foil, otherwise you will end up very angry because they tend to fall off while placing in the oven.

Bake @350 for 15 to 20 minutes or until it starts to brown.  While the crust is baking work on the filling.

Quiche Filling:
5 Eggs
1/4 C Coconut Milk or Almond Milk
6 to 8 Sundried Tomatoes chopped
1/2 Cup Feta
1 Pkg Frozen Spinach
1 Pkg Bacon

Slice the bacon in 3/8" wide slices and fry until crispy. (If you have read the cast iron post, this would be a good time to use that skillet).  Drain the bacon on paper towels. 

Remove all but 1 Tbsp of bacon grease from the pan and add the spinach and cook until thawed.  Add the sundried tomatoes and cook for another 2 to 3 minutes.  Mix in the bacon and remove from heat.  In a bowl beat the eggs with the coconut/almond milk. 

Pour the spinach mixture into the pie crust.  Add the feta cheese and use a fork to mix the cheese in a bit.  Pour the egg mixture over everything and pop in the oven.  I once again recommend using the covers for the edge.  Remove the covers with about 20 minutes remaining.

Bake quiche 40 to 50 minutes or until eggs are cooked through.  Set out to cool and try to fight off all the hungry people that will be flocking to the kitchen due to the wonderful smell.

I was skeptical of the almond meal crust, but the concensus was that the taste and texture was amazing.  Several comments were that the almond meal crust is preferred over a regular crust.  Try it for yourself.  I'm thinking of using it for a low carb dessert soon. Im open to suggestions.

Seared Butterflied Salmon Steaks

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I love Salmon but for some reason I had difficulty getting it to cook perfectly.  If you remove it from the skin then it will fall apart.  If you leave the skin on then the skin gets crispy and browned but the rest of the fish doesn't get that great seared crust.  I discovered this technique for cutting and preparing the salmon so that you get a nice crisp crust and a nice flaky center.

Buy a 6 to 9" long piece of fresh salmon fillet. Ask the butcher to cut you off the thickest part of the salmon (try to get the forward most part of the fillet where it is thickest and widest.  Preferably you want the salmon to be at least 1.5" thick.

Butterfly Technique:
Cut the salmon in 2-3" wide strips all the way through the skin.

Then take each piece of salmon and prepare to make another cut 1-1.5" from the edge, directly in the center of the fish. This cut should run lengthwise. When you make this cut, only cut through the flesh down to the skin, but do not cut through the skin.

The fold the salmon in half so that the skin is folded back to back.

Season both sides of the steak with salt, pepper, garlic, and ginger powder. 

Heat up a skillet and put 1 Tbsp olive oil in the pan.  When the oil is hot (just before it starts to smoke), add the steaks to the pan.  Place the steak so the open side of the fold is facing down.  This will allow the fish to sear and help hold the butterflied steaks together nicely.

For medium to well done grill the steaks 2.5 to 3 minutes on each side.  For rare to medium rare grill the steaks for 1.5 to 2 minutes on each side.

You don't have to hassle with removing the salmon from the skin for presentation as it is ready to serve.  It also makes it very easy to eat as you just slide your fork next to the skin to remove the fish bite by bite.

Grilled Pork Loin Chops

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If you are trying to earn a cool nickname try serving this winning dish to your friends and maybe you will be known as "Pork Chop".  Even though it didn't work out for Costanza, it might turn out better for you.  Just make sure you don't serve them with a side of string beans or a bowl of beanie wienies.  That could backfire.

Grilled Loin Chop w/Steamed Broccoli and Sauted Spinach

Pork loin chops (To save a few bucks, buy a pork loin on sale and slice it into 3/4" chops yourself)
I have saved some dough by purchasing the entire pork loin from Sams Club which is generally about 2 to 3 feet long.  I then divide it into thirds.  One third I will make a pork loin roast, the other some sort of stuffed loin, and the last third I slice into chops.

I like to slice these loin chops thick so that they will remain juicy after cooking.  The cooking process should aid at keeping the chops moist.

Season the chops with Salt, pepper, garlic powder, red pepper or your favorite blend of spices.

Preheat oven to 350°F. Place a tablespoon of oil in your cast iron pan on high heat.  Let the pan get hot then add the chops.  The goal is to sear the chops.  Let the chop sear for 1 minute, then flip and sear the other side for 1 minute.  Pull the pan off the heat and place directly into the oven for 20 minutes or until meat is cooked through.

If you like saving money and cooking healty, check out this blog, cheaphealthygood.  It has become one of my favorites for saving some bills, paper, bacon, honk, roll, sawbucks, moolah, rock, benji's, chedda, C-notes, scratch, bread, smackeroos, or samolians.  I will take on the smug e-surance guy anyday!!!

"Jazzed Up" Spinach Egg Breakfast

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One of the staples of a low carb breakfast is eggs, but do you find yourself getting tired of eggs from your head to your legs? Want something besides a rEGGular breakfast? Starting to wish Humpty didn't get put back together again?

Okay, enough yolking around already.  This is a quick morning breakfast that will help jazz up those eggs a bit.  Maybe it's not "New Orleans" jazzed up, but it definatly has more Jazz than there is in Utah.

Jazzed Up Spinach Egg Breakfast

6 Eggs Beaten

1 Cup Ham Diced (or breakfast meat of choice)

1 Pkg Frozen Cut Leaf Spinach (or fresh spinach if you have some handy)

1/2 Onion Diced

Shredded Cheese

Salsa

Saute onion in a frying pan with a little butter.  Add ham and spinach.  When spinach is thawed completely and cooked through, add the eggs and stir until cooked.  Top with cheese and serve with optional salsa.



Cheesy Spinach Artichoke Skillet

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As far as food is concerned, usually if it looks good, then it tastes good as well...Right?

I have to admit that this dish does not quite follow those guidelines and is more of an "ugly duckling" dish.  It tastes amazing (and meets low carb guidelines) but does not come out to be the most appealing dish.  I have learned a valuable lesson; It is not fair to judge dishes solely on looks.  Sometimes you have to be willing to accept them however they look and no matter what political party they choose....well that is, unless they don't taste good or become too liberal.  Then it is ok to judge away.

Warning, it may be fun to make up some interesting (aka gross) names to describe how this dish looks, but I would recommend keeping them to yourself.  My wife wasn't very thrilled and did not get the childish humor in something I was trying to serve her for dinner.  On the other hand, if you have say a 12 year old son, he would probably enjoy the humor.



Recipe:

1 Pkg Frozen Leaf Spinach

(This would definatly be better with fresh spinach, but I have decided that this is my
"I don't have anything left in the fridge and I don't feel like going to the store so what can I whip up in a hurry" meal.  I think most of my best creations fall under that exact same description.)

1 Can Petite Diced Tomatoes (you can sub RoTel for some spice!!)

1 lb Ground Turkey

1 8oz Jar Medium Artichokes

2oz Cream Cheese

2oz Sour Cream

1/3 Cup Shredded Mexican Blend Cheese

1 Small Onion

Garlic, Salt, Pepper

Shredded Parmasean Cheese

Put a little olive oil in a skillet on medium high heat.  Add chopped onion and saute until they start to brown.  Add ground turkey and brown (You can drain the meat at this point, but I say what for, it's turkey). Add spinach, tomatoes, artichokes and seasoning.  Cook until spinach is thawed.  Add cream cheese, sour cream, and shredded cheese.  Stir until all the cheese is melted.  Top with parmasean cheese to serve. 

Cheesy Spinach Artichoke Skillet



Fruit & Yogurt Parfait

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The next dish was an amazing discovery and has become a lifesaver for the low carb diet.  My wife has gotten tired of constantly having eggs for breakfast.  One day at the store I stumbled upon low carb yogurt.  They actually have an abundance of flavors and only have 3 net carbs per cup.

This has become a simple, quick, and tasty low carb breakfast.

1/2 Carton Low Carb Yogurt (Flavor of your choice)
1/4 Cup of mixed berries (blueberries, strawberries, and raspberries)
1/8 Cup chopped almonds
1 Tbsp Whipped Cream

Follow these complicated and detailed instructions very carefully.  Place yogurt in a bowl and top with berries, chopped almonds, then whipped cream.  Enjoy!!!!!

 

Variation into a dessert:

I have to give credit for this variation to my malfunctioning refrigerator.  We just spent $300 to repair our fridge that wasn't cooling correctly, and since then it has become too cold and has been freezing things in the refrigerator.  I pulled one of the low carb yogurts out of the fridge and it was completely frozen.  I set it on the counter to thaw, but became too impatient after about 15 minutes.  What I ended up with was frozen yogurt that was creamy and flavorful. I made the same as above, but instead it ended up as ice cream with all the toppings.  Once I fix the fridge, I will just have to accidentally put a cup of yogurt in the freezer every once in awhile.