Tilapia with Fresh Cilantro Salsa

photo[3] - CopyA fish taco without the carbs of the tortilla wrapper. Make sure your fish is dry by dabbing with paper towels.

Ingredients:
1 pound Tilapia (or other white fish)
Non stick cooking spray, or use butter or oil for the skillet
salt and pepper to taste

Directions:
1. Lightly spray your pan with the non stick spray.
2. Season the fish with the salt and pepper
3. When the skillet is  hot, place the fish in and brown until golden on both sides. Then reduce the heat until cooked (no longer opaque), about 10 minutes depending on how thick the fish is.

4. When the fish is almost cooked, throw the cilantro salsa over the fish in the pan and sauté for a few minutes.

Cilantro Salsa

Ingredients:
2 thin slices of red onion chopped fine
1 Tablespoon grated ginger
1 handful cilantro (chopped)
1 lime or lemon (juice)

1 minced garlic clove

1 Tablespoon store bought salsa verde

Directions:
1. Mix everything in a large bowl.

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Lemon Mustard Tuna Steaks with Hard Boiled Eggs

lemon mustard tuna

 

This is a recipe suitable for Stillman’s diet. Low in fat & low in carbs.

The taste is much like Salad Nicoise without the salad and oil.

Juice of 9 Myer lemons
3 garlic cloves, minced
1 teaspoon Tabasco
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon of your favorite mustard
freshly ground black pepper
4 tuna steaks (any fish)
6 hardboiled eggs, peeled & quartered

Mix or blend in a food processor the first 8 ingredients. Divide in 2 bowls and set aside.

Grill, bake, or pan cook the tuna steaks, brushing occasionally with the lemon mustard mixture. Plate up two tuna steaks and add egg quarters to each plate. Spoon reserved lemon mustard mixture over the tuna & eggs. Serve hot or cold.

 

 

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Low Carb Parmesan Chicken

Mayonaise is the secret in this tasty, moist chicken dish.

Ingredients

  • 1/2 cup grated Parmesan cheese, plus 1/2 cup for broiled topping
  • 1/4 cup butter, softened
  • 5 tablespoons mayonnaise
  • 3 tablespoons chopped green onions
  • 1/4 teaspoon black pepper
  • 1 dash hot pepper sauce
  • 3 pounds chicken
  • 1 cup sliced mushrooms (optional)
  • 3 Tablespoons each of thyme and tarragon
  1. Preheat the oven to 350 degrees. Butter a baking dish.
  2. In a bowl, mix the Parmesan cheese, herbs, butter, mayonnaise, mushrooms, green onions, black pepper, and hot pepper sauce.
  3. Place the chicken into the parmesan mixture. Arrange the chicken in the prepared baking dish.
  4. Bake chicken 45 minutes in the prepared oven . Top with 1/2 cup with the Parmesan cheese, and continue broiling 2 minutes, or until topping is bubbly and lightly brown.

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Halibut en Papillote, Mediterranean Style

Many years ago, working my way through college as a pastry chef at a trendy, busy high profile restaurant, the chef would make fresh fish en papillote for me. One day I asked how it was made and have never been the same. It’s surprisingly easy to make. The parchment paper makes the fish bake so tasty and juicy. You can put any herbs, spices, or veggies you have on hand in with it and it turns out amazing. Even basic things in the fridge will turn out tasting gourmet in the parchment. Cut out a large heart shape of parchment paper or use parchment paper baking bags. Butter the inside of the paper, then place the fish and toppings on half and seal it up by folding tight. You can use any fish you like. I used halibut for this dish.

Mediterranean Fish en Papillote:

Makes two packages.

  • 1 six-ounce fillet of halibut per parchment package-everyone gets an individual package
  • 2 Tablespoons black pepper or salt free Greek seasoning per package
  • 6 small olives each package, pitted
  • 3 Tablespoons crumbled feta cheese in each package
  • 2 Tablespoons red onion, each package
  • 2 mushrooms sliced, (optional)
  • 1 Tablespoon each of fresh marjoram, thyme and tarragon for each package
  • 1 Tablespoons capers for each package
  • 2 Tablespoons butter to place on top the fish before sealing the package
  • Juice of 1 lemon for each package
  1. Preheat the oven to 450°F. Cut a heart shape off an 18-inch long piece of parchment paper, fold it in half, unfold, and place it on a rimmed baking sheet or baking pan.
  2. Butter half of the parchment. Place the fish on top, and season well with pepper or Greek seasoning.
  3. Scatter the olives, feta, capers, onion and mushrooms, if using. Sprinkle with the  herbs and dot with butter.
  4. Now, seal up the pouch: Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.
  5. Bake for 12 to 15 minutes (12 for thin fillets, 15 for thicker ones). Slide the packets directly onto the plates, and slice a cross pattern on the top of the paper, open carefully—there will be a lot of steam inside. Slide into a dish or large bowl. The fish will be flaky and tasty inside. Enjoy it alone or with tzatziki sauce(Greek yogurt, pureed cucumber and minced garlic).
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Asian Style Roast Beef

 

This is a sour and tangy beef dish that is tender, juicy and falling -apart-delish. The secret is cooking it in a baking bag with a sauce that has an Asian twist. preheat your oven at 250 degrees or get out your crock pot.  Now, let’s get a few ingredients together:

In a glass bowl, combine the following:

The juice of 8 limes

1/2 cup fish sauce

1/4 cup sesame oil

2 Tablespoons low sodium soy sauce

1 cup fresh cilantro, finely chopped

2 Tablespoons Asian hot chili sauce

3 Tablespoons sesame seeds

Stir and set aside.

If using the crockpot, don’t use the baking bag. Place the following in the pot. If baking, take your baking bag and inside it place:

1 small ginger root, sliced

A 4 to 6 lb. chuck roast smeared with green curry paste only on the top

3 to 6 spring onions sliced, include the green parts as well

1 garlic clove, chopped

2 Tablespoons black ground pepper

1 Tablespoon coconut oil (coconut butter)

5 shitake mushrooms

Now, pour the sauce you set aside earlier over the roast. Seal the bag with the twist tie and cook at 250 degrees for  6 hours or in the crockpot for up to 8 hours until the roast is tender and falling apart. Discard the vegetables and ginger. Serve the tender beef in a bowl or plate and top with some extra sesame seeds with some of the au jus. Scrump!

 

 

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The Guilt Free, Skinny, Low Carb Parmesan Meatball Recipe

Eating low carb doesn’t mean you can’t have tasty, Italian dishes. Cook up some amazing Parmesan Meatballs and enjoy them guilt free, and still be able to fit in that tiny bikini by Summer.  You don’t need bread crumbs. You won’t even notice they are missing. This is such an easy, quick recipe! Even after working a late day you will be eating in just minutes. Here’s what you need:

2 lbs. ground beef

1 egg

1 cup shredded Parmesan cheese

1 tablespoon ground pepper

1 tablespoon oregano

1 to 2 tablespoons butter for pan browning the meatballs

In a glass bowl, mix the beef, raw egg, cheese, pepper, and oregano together with your hands. Make up the meatballs just a bit larger than the size of a large walnut. Heat the butter in a skillet and cook until meatballs are browned throughout. Top with a spoonful of low carb tomato sauce. Sprinkle with a little Parmesan cheese for show. Enjoy the compliments.

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Lower Carb Cuban Picadillo

Lower Carb Cuban Picadillo

Growing up in Florida, we would head over to Ybor City, a historical district in Tampa so dad could pick up hand rolled cigars. Ybor City also has great Cuban food. My brothers and I would ask for picadillo, a tasty, minced-up meaty, olive-y dish-basically a hash. Omitting the traditional potatoes and cutting back on the onion, tomato sauce, and raisins make this a lower carb version. Delicious served alone without rice. You won’t miss the rice or the carbs.

  • 1 & 1/2 pounds ground beef or ground pork
  • 1/3 cup green pimiento stuffed green olives, sliced up
  • 2 teaspoons capers, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 cup chopped cilantro
  • 1/2 small onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 small can  tomato sauce
  • 1/4 cup dry white wine
  • 3 Tablespoons Raisins or Currants
  • Salt and pepper to taste
  • Optional: Shredded cheese, extra cilantro

 

Start the ground beef or pork, browning in a big skillet, over medium-high heat. In the meanwhile, chop the onion, chop the garlic, and slice your olives.

When the fat has cooked out of the meat, drain the fat off, throw in the onion and the garlic. Keep browning and mincing up the meat with a pancake turner or wooden spoon, until all browned and the onions are translucent. Add in everything else but the cilantro, turn the burner to low, and let the whole thing simmer for 5-10 minutes. Stir in the cilantro, and serve in bowls. Top with cheese or more cilantro if you want.

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Today’s Brunch Outside: Roast Beef Omlettes

It’s a beautiful Southern California day. I rustled up a roast to make these delectable omlettes. The au jus on the side was really a treat! Served with Black currant tea out on the patio.

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M Grill Brazilian Churrascaria Steakhouse: A Carnivore’s Feast in Los Angeles

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I just attended a lovely wedding where the wedding reception was held at M Grill. The food was delectable for a carnivore like me. I was in heaven. Various meats charcoal grilled and sliced at your table. I tried a little of everything the gauchos brought around. There was an excellent hot sauce on the table. White table cloths and napkins added to the elegance of it all. They are located on 3832 Wilshire Blvd. in L.A. They serve shrimp, different varieties of grilled sausages, chicken wrapped in bacon, garlic beef, parmesan beef, lamb leg and rack of lamb, Picanha (pictured below), Costelao (very tender roast beef, a must-try), filet mignon, and my favorite, ribeye.

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The Bride entering M Grill for her reception.

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The green side up chip indicates I’m ready to eat.

Bring your appetite and enjoy the fun. This is truly a meat lover’s dream.

Categories: beef, chicken, grill, lamb | Tags: , , , , | 1 Comment

Low Carb Moussaka

If someone told me I could never eat Moussaka again, I just wouldn’t find life as exciting anymore. Just because I decided to be healthy and cut the carbs and processed foods from my life didn’t mean I couldn’t have this tasty dish, usually made with flour-y bechamel sauce and tons of carby tomatoes, numerous battered fried eggplants, and garlic. So I did what every smart carnivore would. Made changes. It’s so good, you won’t miss the carbs. Once you make it, you can cool it and cut into squares and store for lunches on the go. Make two if you want leftovers. It goes fast! Beef, lamb and nutmeg go together so well, like food alchemy. Leave it to the Greeks to find such a pleasing combination. Now, moussaka can be made with any vegetable, but with the small bit of eggplant in this recipe, it is amazing. Don’t fry or even bread your eggplant. Simply peel the skin, place on a plate with olive oil drizzled on them and cook for 5 minutes. Check them and cook 5 more minutes. Or you could grill the slices. My friend, Wendy, buys pre-cooked grilled eggplant at Trader Joe’s Grocery here in California. Either way you have a cleaner kitchen, and cleaner you. It tastes better too!

Low Carb Moussaka

Get out your large ceramic rectangular pan. Oil it lightly with cold pressed Greek Olive oil, lard, or butter. Do not use canola or shortening, as they are dangerous to humans and highly over processed.

  • 3 tbsp melted organic unsalted butter, plus extra for brushing
  • 6lbs. to 8 lbs. ground beef or lamb, or both
  • 1 tbsp sugar free, low carb, low sodium tomato purée or tomato paste with a can of water added
  • ½ tsp ground cinnamon
  • 3 tablespoons nutmeg
  • 5 tsp Cavendar’s Salt free Greek Seasoning-http://www.greekseasoning.com/
  • 1 large eggplant-just one, really, and a bit of cold pressed Greek olive oil to drizzle on them
  • Fresh oregano, marjoram  to taste.
  • For the topping:
  • 4 tablespoons organic unsalted butter
  • 4 cups to 5 cups (depending on size of your pan) Full Fat Greek yogurt
  • 1  egg, beaten
  • 2 tablespoons nutmeg
  • 1 cup freshly grated Parmesan
  • 2 cups feta cheese

1. Heat the butter in a large Caphalon pan over a medium heat, stirring, for 5 minutes, until melty. Increase the heat, add the minced lamb, or beef, or both and cook, stirring, for 5 minutes, until browned. Drain off the fat, then return the meat to the pan.

2. Add the purée and, nutmeg, cinnamon and cook, stirring, for 1 minute, then half-fill the puree can with water and pour into the pan. Add the fresh herbs, if using, season with the salt free Cavendar’s Greek seasoning (find this in your spice section or online. If you can’t find the salt free version, order it, and the original version is fine this time), and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.

3.Peel and slice the eggplant.Place on a plate and brush or drizzle olive oil on the slices. Microwave for 5 minutes. Check, Microwave 5 more minutes until tender. You can grill it instead. Don’t over grill.

4. Preheat the oven to 350 degrees. For the topping, mix the yogurt, nutmeg, egg and half the cheeses. Season with pepper.

5. Spread half the lamb/beef  mixture in a deep, rectanguar casserole. Cover with the eggplant so the eggplant will only be in the center of this layering.. Top with rest of the meat, spoon the yogurt mixture over everything. Bake for 45 minutes or until golden and bubbling.

Categories: beef, feta, Uncategorized | Tags: , , , , , , , , , , , , , | Leave a comment

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