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Am back on a Lo-Carb diet for the next few weeks but can’t bear to eat the same food every day (roasted chicken, steak, burgers, etc.) So last night I made Taco Salad, which took less than 15 minutes to prep and cook – then brought left-overs for lunch today in a portable bento box.
No, you won’t find a deep-fried taco shell or even tortilla chips hidden somewhere underneath, as they would take the carb count way beyond what I use in a day (which is 25 carbs or less).
This recipe is very simple and quick to prepare; has an abundance of flavor, and I found I didn’t really miss having a taco shell after all.
Ingredients:1 pound ground round 1/2 raw onion, chopped 1 tsp chili powder 1 tsp ground cumin Dash of Kosher salt 1 tsp Tabasco sauce 2 Tbl salsa (I used Rojo’s Fresh Cut Mild) 2 medium tomatoes 1 head of iceberg lettuce – cut into wedges, and then pulled apart 1 small avocado, cut into 4 wedges, then chopped into chunks 1/2 cup shredded Mexican Cheese 3 Tbl sour cream
- Use a non-stick fry pan, add ground round, onion, chili powder, cumin, tabasco sauce, salt and fry till hamburger and onions until cooked. Then add salsa and stir till blended. Remove from heat.
- Assemble in layers: Set out 4 plates and divide everything into 4 starting with lettuce, cooked hamburger, chopped avocado, chopped tomato, cheese, sour cream in that order. Throw a few tomato chunks on top of sour cream so it’s pretty!
Done and Yum!
Serves: 4 people
Carb Count: 8 carbs per serving
Calorie Count: 436 calories per serving
Beautiful buildings in Stockholm
I was overjoyed to visit Stockholm and home of the Nobel Prizes which are awarded in a ceremony each year at the Stockholm Concert Hall, as this was an item on my Bucket List. To cross off my list that I had seen the Nobel Prize “up close and personal” would have been a first for me, as most of my bucket items to cross off are non-travel related so far. (more…)
Flat Iron steak is my new best friend – at least for this month. Talk about scads of flavor – and it costs less than a NY steak or tenderloin. I generally like a steak with a lot of fat (as I think it provides so much flavor, even though it isn’t so great for your heart or figure.) The flat iron steak is flavorful because of the significant amount of marbling in the meat - if it’s Wagyu or Kobe beef, even better. It can sometimes be a little tough (similar to skirt or flank steak), so marinating the steak will go a long way – shoot for 4 to 6 hours, or overnight if possible. Toss it on the grill – it takes to the grill like wild fire!
2 pounds Flat Iron steak
1. Bring out the food processor, as it is going to do all the work. Add all of the dry ingredients and give it a pulse or two. Then add all the wet ingredients and PULSE again and again until it is the consistency of a pesto. Do not hit the HIGH button or you will end up with watery slush (I achieved this great honor in less than 15 seconds). So just use the PULSE button, pulse, pulse…
2. Place your flat iron steak in a plastic bag and add 1/3 of the above sauce over the steak. Zip the lid close, and then massage the sauce into the steak – place in your refrigerator and marinate for at least 4-6 hours.
3. Remove from the bag and brush aside any remaining herbs that have clung to the steak and set it on your outdoor grill, or grill on top of your stove. Cook about 6 minutes on each side then remove and put it on a plate to “rest” for about 10 minutes. Cut the steak into thin slices across the grain (on the bias.)
4. Spoon 1/3 of the Chimichurri Sauce on top and instead of serving “bread and butter” at the table, spoon the remaining 1/3 of the sauce on a small plate so your guests can dip slices of french bread in it (baguette works best) just like you would with olive oil dipping plates.
I love this!
Serves: 4 to 5 people
Growing up meant Meatloaf on Mondays. I had not made it in years, but am taking a healthier attitude this year in what I eat, which means eat less processed food, and stop picking up junk at a drive-through on the way home.
I don’t know why Meatloaf gets a bum rap, as it is considered a staple in most American homes. May not be elegant, certainly isn’t gourmet, but it has great texture, a ton of flavor and is easy on the wallet. One thing it doesn’t have? Great looks. (more…)
I don’t know if the Russians consider Beef Stroganoff comfort food or not, but in my house, it sure is. Although the recipe originated in St. Petersburg in the 19th century, it became popular throughout Europe in the early 20th century and landed in American cookbooks mid-1930s. Because red meat was rationed during WWII in the 1940s, this recipe was considered a “gourmet” dish served by those who had money. Legend has it that the recipe was named after Count Alexander Stroganov. His chef created this dish since the Count had lost all his teeth and could no longer chew steak. He then submitted his new recipe in a culinary competition and won first prize in 1891. But wait……there is a recipe (more…)
I was trying to pickup groceries last-minute so I could get home in time to watch the Oscars this evening, one of the two award shows I watch each year (the Tony Awards being the other.) I wanted to make something quick and easy so as not to miss any part of the show and YET….it snowed today. Not a lot and only for about 30 minutes, which means the snow stuck to the trees and grass, but not the roads. But the few days it snows here