Category Archives: Uncategorized

sous vide/bbq tenderloin roast

  • 1 beef tenderloin, 3-4 pounds. Tied/trussed (optional)
  • Kosher Salt
  • Fresh cracked pepper
  • Rosemary
  • Thyme
  • 3 cloves garlic, smashed
  • Garlic Butter
Directions
  1. Set  Sous Vide Precision Cooker to 131°F
  2. Season tenderloin with salt and pepper. Place the tenderloin
  3. Place beef in resealable ziploc bag or vacuum bag. Add rosemary, thyme, garlic butter. Sous vide for 90minutes
Finishing Steps
  1. when 15 minutes left on the timer turn on bbqon high
  2. Remove tenderloin from bag, dry thoroughly
  3. set on BBQ until seared on all sides
  4. Slice beef and serve
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zucchini boats

Use leftover bacon grease for this recipe
bell pepper (yellow, orange or red)
1 lb ground beef
14 ozs diced tomatoes (drained)
2 yellow onion (chopped)
4-6 garlic cloves as you desire (I desire a lot (chopped minced)
3/4 cup Worcestershire sauce
medium cheddar cheese
cayenne pepper (1 tablespoon)
salt
pepper
Preheat oven to 350
Combine beef and onions, garlic and peppers and brown beef. Add Worcestershire sauce. cook until browned.
Add canned tomatoes . Cook until most of the liquid is absorbed (5 minutes). add cheese
slice zucchini in half and scoop part out and replace with meat mixture.
Place in baking container and add cheese on top

cook 375 for 25 minutes

Cream and garlic scallops

Creamy Garlic Scallops Recipe

Prep Time: 10 Mins | Cook Time: 5 Mins

1 lb jumbo natural scallops
Salt
Ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
1/8 teaspoon cayenne pepper
Salt, to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional

 Method:

Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don’t overcook them. Remove and set aside.

On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

Keto

A little worried that I’m not doing this rights but here we GO!

All dressings are https://legrecoriginal.com/en/products/Original which have no carbs but have been told that we should be avoiding canola oil (easier than making my own and sometimes I have to make easier decisions for me)

Monday:
Breakfast: coffee, 2 cream, 2 sweetener, 2 eggs, cheese, ham, tomato slices
Lunch: Salad with shrimp and cheese and greek dressing
Supper: Steak, Carrots, Salad, Dressing

Was only told afterwards that must be careful with Tomatoes and carrots… keep trying, i’m not giving up

Tuesday
Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & leftover steak
Supper: Steak, Carrots, Salad, Dressing

Wednesday
Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, ham, tomato slices
Lunch: Salad & cheese, Dressing
Supper: rotisserie chicken with mashed cauliflower and asparagus

Thursday:
Breakfast:coffee, 2 cream, 2 sweetener -2 eggs, cheese, bacon, tomato slices
Lunch: Salad & cheese, Dressing
Supper: cannot remember

Friday (day off:restaurant day)
Breakfast: coffee, 2 cream, 2 sweetener scrambled eggs with cheese on top, bacon and 2 tomato slices
Lunch: Chinese restaurant: Vegetable soup (no noodles), Beef and mixed veg. So Good.  Cheated with 1/4 tablespoon of rice (just for the sauce of course ;} )
Supper: Leftover chinese  beef and mixed veg

Saturday:
Breakfast: coffee, 2 cream, 2 sweetener chinese again
Lunch: Mcdonald gmc no bread extra pickles and lettuce
Supper: Creamy Garlic Scallops with mashed cauliflower a peas (no keto but very few)

Sunday:
Lunch:  coffee, 2 cream, 2 sweeten, mikes restaurant lobster roll on lettuce (no buns) and side salad
Supper: Grilled chicken salad

Monday
Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp, cheese, tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: Zucchini boats

Tuesday
Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock, shrimp, broccoli, snow peas, cabbage), Salad (lettuce, shrimp,feta , tomato, cucumber, onions, black olives, celery hearts of palm, dressing)
Supper: leftover zucchini boats

starting to crave……sweet and carbs…….. I guess I need to start deserts with Swerve and nut flours??

Wed:
Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese, tomato slices, bacon
Lunch: soup (chicken stock and siracha), Salad (lettuce,  cucumber, onions, black olives, celery, dressing)
snack: cheese cube and hot salami
Supper: I was supposed to have chili no beans with sour cream, cheese and green onions and avocado, but my sweet craving was too strong

So despite of not finding my sprinform pan, I decided to make a Keto Cheeesecake.  Hubby didn’t really like it, I thought it was ok, work thought it was great (bringing the rest to work…)

Since I had to taste to make sure it was just right, I got filled up with the filling.  So chili tomorrow…

Thurs:
Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, tomato slices, bacon
Lunch: Chinese delivery, vegetable soup with Siracha and Beef and vegetable stir fry (instructed no bamboo shoots and little if no cornstarch)
Supper: chili no beans with sour cream, cheese and green onions and avocado..maybe a small slice of cheesecake

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese and leftover chinese meal
Lunch: Chili
Supper: Chenoys smoked meat sandwich (no bread)

Breakfast: coffee, 2 cream, 2 sweetener,  2 eggs, cheese
Lunch: Elixor BORA BORA TUNA SALAD (avoding the fruits and mostly used the wasabi as a dressing…might hurt later but so good!) Grilled Sesame Tuna (Served Rare) with Romaine Lettuce, Mango, Red Onions, Oranges, Avocado.And Cucumbers. Tossed with Ginger-Miso Vinaigrette. Garnished with Pickled Ginger, Pumpkin seeds, Coconut Flakes, Dried Cranberries and Wasabi Mayonnaise
Supper: Grilled steak salad

 

 

panzanella (italian tomato bread) salad best if done in summer when tomatoes are at their best

D

INGREDIENTS
2 1/2 pounds mixed tomatoes, cut into bite-sized pieces
2 teaspoons kosher salt, plus more for seasoning
3/4 pound ciabatta or rustic sourdough bread, cut into 1 1/2-inch cubes (about 6 cups bread cubes)
10 tablespoons extra-virgin olive oil, divided
1 small shallot, minced (about 2 tablespoons)
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup packed basil leaves, roughly chopped
DIRECTIONS
1.
Place tomatoes in a colander set over a bowl and season with 2 teaspoons kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally, while you toast the bread. Drain for a minimum of 15 minutes.

2.
Meanwhile, preheat oven to 350°F and adjust rack to center position. In a large bowl, toss bread cubes with 2 tablespoons olive oil. Transfer to a rimmed baking sheet. Bake until crisp and firm but not browned, about 15 minutes. Remove from oven and let cool.

3.
Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in the sink. Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisking constantly, drizzle in the remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

4.
Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season with salt and pepper. Let rest for 30 minutes before serving, tossing occasionally until dressing is completely absorbed by bread.

 

oysters mignonette sauce great balance between salty, tangy, sweet

oysters
oysters mignonette sauce great balance between salty, tangy, sweet
1 shallot finely chopped
pepper
white wine vinegar 
vanillia balsamic vinegar

Clementines almond cake

  • INGREDIENTS
    Serves: 8-10

METRICCUPS
approx. 13 ounces clementines (approx. 3 medium-sized ones)
6 large eggs
1¼ cups granulated sugar
2¼ cups almond meal
1 teaspoon baking powder (see NOTE below)
METHOD
Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. I think this is better a day after it’s made, but I don’t complain about eating it at any time.
I’ve also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.