Salumeria - Pork Parts and other tasty bits.........

I have always been interested in cured meats, that came out of left field didn't it? lol.... but coming from a Basque family on my father's side (and you know how "different" this makes people... I'm being nice now...) means a strong independent streak when it comes to things and food in particular, and my Dad loved his cured meats and would make all kinds of tasty bits every now and then and if I was in the area, was known to be his "accomplice".... I learned about meat, smokers, fishing, hunting, camping and related items and it gives me a good appreciation when artisan producers present quality products.

Buying meats this way though isn't very satisfying and I've always maintained that if you're serious about a particular kind of food you'll ultimately figure out a way to make your own and make it better plus it will be custom designed to suit your taste, your nutritional needs and special health concerns. This is how it is. Sure, once again we come to the inevitable question I get from everyone: "But it's so much work and takes such a long time"..... Stop it! So it takes time? Anything worth anything is worth working on and if you're really interested, you find the time. Period. So no whining, ok? It's all work and dedication or just go to the market and buy it.

Moving so much and having gotten rid of most of my equipment means it's more challenging yet it doesn't mean you need to get specialized equipment or you can't get it done, hey I've smoked fish on top of the stove and it was easy and wonderful. Just adapt and be flexible but most of all, be creative and stick to it. You'll get there, there is no doubt, I've proven this time and time again. It's worth it too.

Now your taste could range from making your own bacon to Salami, Pancetta or even Prosciutto. It's all good and possible. There are more and more shops opening up offering Artisanal products made with care and wholesome ingredients so it tells you that there are many of us out there that care about this. I wish I could find someone who could mentor me and teach me the old ways to produce these wonderful meats but for the time being, I am teaching myself with my Dad's way plus lots of books from the library and the good old Internet. So far, good stuff is the result and it's making us happy, happy but I know perfection is still ahead.

First of all I'll say that I've read up many of Michael Ruhlman's posts on the subject of all things "pig" and his recipe for making your own bacon is amazing! I find pork belly at the local Korean Market at a reasonable price or this project wouldn't get off the ground, and the International Marketplace is responsible for the fresh herbs and spices that flavor the meats mentioned. Don't forget that I am on an even stricter budget due to the spikes in food prices of late but we are still making and enjoying amazing foods from all over the world on a regular basis due to our flexibility and creativity. Now the circle is complete and Rene is MY accomplice and we are having a great time! He is also VERY interested in all things cured meat.

Between Ruhlman's books (hope you don't mind my bastardizing your procedures Michael and take this as a tribute instead..) as well as many others, plus SO much information on the Web, this is what we've come up with....

Making Your Own Bacon at Home.- If you appreciate fantastic bacon, you will be happy! My favorite is Wild Boar Bacon but haven't been able to find fresh Boar meat... you can buy the bacon online....

You'll need:
Fresh pork belly, I followed the 5 lbs weight for this (if you want more or less, adjust)
1/4 cup Kosher Salt, coarse type (Ruhlman says to weigh it- 2 oz)
2 tsp Pink Curing Salt
4 tbl black pepper, coarsely ground or cracked
4-5 Bay Leaves, crumbled
1 tsp Nutmeg, fresh ground from a nut
6-12 Thyme Sprigs
3 tbl Juniper Berries, crushed (optional)
7-10 Garlic cloves, peeled, crushed or through a garlic press
1/2 cup Brown Sugar -or- Honey -or- Maple Sugar -or- your choice
Large Zip Lock Bags (2 Gal size) or aluminum foil or plastic wrap
NOTE: I've added red pepper flakes, regular sugar, cumin, mustard, etc. to vary the flavor and this is completely optional and up to you. This is just to get a different flavor.

In a large bowl put all the ingredients (after the pork belly) in an mix them all well. Put the pork belly in the zip lock bag (I've also used lots of plastic wrap when I've run out of zip lock bags), and rub the spice mix all over it, rubbing it well like you would a meat rub. Get as much of the air out of the bag and seal it up well. You could put this whole thing into another zip lock or wrap it up with plastic wrap so it's well sealed. Make room in your fridge and put it in there for at least a week. Every couple days or so, get it out and turn it while you "re-rub" the spices again.

After the week in the refrigerator, remove it from the fridge, take it out and rinse off the spices under cold water and dry it off with paper towels.

Turn the oven to 200 degrees F (or the lowest setting you have) and use a cookie/baking sheet to put the meat on. Let the meat sit in the oven for at least 90 minutes or if you use an instant read thermometer, it should read close to 150 degrees. Once it's there, take it out of the oven and allow to cool. If you're not using it right away, be sure to refrigerate it, otherwise, you're ready to begin using it.

Here are a couple of tips: I am not salty so too much salt makes it unpleasant for me. So go easy on the salt.

If you want smoked bacon then go ahead and follow directions for this. Just make sure you've cured it well. This can also be hung to dry like Salami if you like.
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Home-Made Salami.- Easy to prepare and satisfying to eat, here's a beginner's guide to making your own Salami.

3 lbs ground meat (pork / beef or ?)
1 tsp garlic powder (not garlic salt)
1 tsp onion salt
1 tsp red pepper flakes, very finely crushed
3 tbl Liquid Smoke
3 tbl Curing Salt
2 1/4 cups water

In a large bowl, mix all the ingredients except the meat, until they are really, really well combined. Add the meat and mix together with the spices, again, really, really well. You don't want to have a piece with more salt or pepper than another piece, so mix, blend, fold until it's evenly mixed and you can see even color all over.

Once it's well mixed, shape the meat into "logs", these can be small or good sized, it's up to you but half pound logs are fine or maybe three pound logs if you use it a little bit more. Cover tightly with aluminum foil, insuring it's well sealed and put it in your fridge for about 2 days.

Preheat oven to 325 degrees F and then place a wire rack in a deep baking pan. Pierce the logs with a fork or small knife all over before placing in the oven and then sit the logs in the wire rack and place in the oven to bake for about 1 hour and 45 minutes. Check the logs and if they seem too wet, unroll the foil and bake the logs for an additional 15 minute increments, but lowering the heat this time to the lowest setting your oven has, about 200 degrees. This is to dry out the logs.

The Salami is now ready yet don't despair if it's not exactly the same as the store bought ones. Don't forget that commercially prepared cured meats contain colorants and preservatives, plus chemicals and additives that affect the colors.
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I can promise to do a lot more research into this matter and let you know what I find. I'm experimenting on Duck & Lamb Prosciutto, Chorizo Espanol and other wonders, we'll see what we come up with, but as lots of other things, the trip is exciting while the arrival is comforting. I'll report back.

Sending everyone my best wishes for a wonderful weekend and I've already started working on future posts full of interesting new concepts so I hope you will keep checking back to see what I can come up with. Take care and talk soon.............

Rich & Sinful Food (yet low carb).... Just what I like!

Keeping with my low carb meal plan gives me plenty of chances to have rich cream based sauces (my favorites!) and other dishes which most people consider too rich and for only "special occasions". I'm lucky that my guys really love my sauces so I can get everyone on the diet without their knowing they're on a diet.... makes it easier for me, I don't have to cook two kids of foods and it simplifies mealtimes since we're eating most the same things (of course, they have additional items I don't have but that's not a temptation for me...)

There are so many rich and sinful sauces out there that you could fill up a book. Lots of these sauces are perfect over pasta of course (a no no right now), but these can also be used over fish, chicken or even meat; plus, don't forget that they can top off steamed or roasted vegetables taking them from an ordinary state up to an extraordinary level of goodness that doesn't even hint that you're on a diet. No feeling of being deprived here so it's easier to stay on it..... which is a good thing for everyone.

If you think of rich foods you naturally think of heavy cream, butter, silky smooth textures, a hint of wine maybe but always superb taste! Mmmm.... this is why one of my specialties are sauces, nothing quite finishes off a dish like having a wonderful sauce putting the whole meal together! Plus if you're also watching your portion sizes, making your meal "extraordinary" will make it more satisfying by making a smaller serving richer which in turn won't make you feel like you're sacrificing anything (because you're not!).

Here are some rich and sinful recipes you can have when you need a "little something" and if you're on a low-carb regimen, they will fit right in step with it. Maybe you've got a special meal planned and want something wonderful to perk you up or how about treating yourself! In any case, you'll find these easy to make and worth every drop.....

Beurre Blanc (White Wine Sauce).- Is one of THE basics everyone should master. Easy to make and fabulous to serve!

1 shallot, finely chopped (onion can be used as well)
2 cups white wine, good enough to drink
1 tbl heavy cream
2 lbs butter (2 boxes), cut in cubes, slightly softened but cool
1-2 tsp lemon juice, optional
salt and white pepper
Drops of Tabasco (optional)
Worcestershire Sauce to taste (optional)
Dried dill (optional)

In a pan, put a small cube of butter and melt. Add the shallots and cook until they are soft and beginning to release their sugars. Add a pinch for salt to help them along. Once you see a slight glaze on the bottom of the pan (don't let them get dark or burn), deglaze the pan with the wine, making sure to scrape off all the dark bits on the bottom (they're full of flavor).

Keep stirring and whisking as the liquid reduces, but stop when you've got about 1/4 cup of liquid left. Do not let the pan go dry.

Here's where the magic happens: Reduce the heat to the lowest setting and begin adding the butter cubes, one at a time. Don't add another cube until the previous one has been incorporated, whisking all the while. This process is what gives a smooth and rich sauce so stay on it and don't go answer the phone or do anything but work the sauce.

Once the butter is all in, you can add salt and white pepper to taste and some drops of lemon juice. If you want to, add Tabasco and Worcestershire Sauce, depends on you.

Finish of the sauce with the heavy cream. Serve at once.

NOTE: This sauce can be make "the quick way" anytime you pan fry fish, pork, chicken, etc. and since it's not thickened with flour or any other starch is low carb. Just watch the wine.

Once the protein is done and you take it out of the pan, you will notice the dark bits at the bottom of the pan (always look for those little bits of goodness). Toss in some onions and make then tender, then add some wine, any color, or even stock and then deglaze and scrape the bits off really well. Reduce a little, then finish off with some cream and right before serving top off with a little butter. This is also what's called a "pan sauce" and can be made in a million different ways for all kinds of foods.
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Vodka Cream Sauce.- Another rich tasting sauce you can have on chicken or any other protein you like that will be everyone's favorite! (Created for pasta but for now it works perfectly on chicken or fish too)

1 tsp extra virgin olive oil
1 cup minced sweet onion
1 tbs minced garlic cloves
2 Roma tomatoes, chopped fine
1/3 cup vodka
1 cup half-and-half or heavy cream
2 tsp fresh lemon juice
1/4 cup plus 2 tbs grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp sugar or Splenda (or you can omit)
1/4 tsp salt

Heat your pan over med heat, then add the oil, onions, and garlic and cook, stirring, until the vegetables are sweating and tender, but not browned, about 8 - 10 min.

Reduce the heat to low and add the tomatoes and vodka. Stir to combine. Slowly stir in the half-and-half or cream, then stir in the lemon juice, Parmesan, dried basil and oregano, sugar and salt. Stir until well combined, cover, lower heat to low and cook for at least 2 hours. Stir occasionally. Serve immediately, or refrigerate in an airtight container for up to 5 days.
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Chicken with Mushrooms and Marsala.- A wonderful addition to anyone's meal plan. Easy to make and with lots of flavor.

1 3 lb chicken, cut into 8 pieces
Kosher salt and freshly ground pepper
1 tbs extra virgin olive oil
1/4 stick butter, room temperature
2 garlic cloves, peeled and minced
8 sprigs fresh thyme
2 cups button mushrooms, halved
2 shallots, diced
4-5 carrots, peeled and sliced on the diagonal
1 cups Marsala wine
1 cup chicken stock

Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken well with salt and pepper.

In a large nonstick skillet, heat 1 tbs olive oil over medium heat. Add the chicken and brown about 10 minutes, until golden all over, turning pieces occasionally to brown on all sides. Remove chicken from the skillet and set aside, cover with aluminum foil.

Add garlic, thyme, mushrooms, carrots, and shallots to the hot pan. Season with salt and pepper and saute until the mushrooms are brown and the shallots are slightly caramelized. Deglaze the pan with the Marsala and chicken broth, scraping the brown bits off the bottom with a wooden spoon.

Nestle the chicken back in the skillet, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the skillet, leaving the lid slightly open. Cook over med-low heat for 30 min or more, until chicken is cooked through, basting the chicken with the pan juices periodically.
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Sauce Aioli.- Another of the basic sauces used in French Cooking, this is like a Garlic Mayonnaise and it's great on everything..... Use for snacks, dips, veggies, fish, etc.

1 clove garlic (or more...)
2 pinches salt (I like French sea salt in this)
2 egg yolks
1 tablespoon lemon juice
Pinch of Cayenne pepper
1/2 cup olive oil
1/2 cup vegetable oil (use the 1/2 & 1/2 recipe if you don't like a strong olive oil taste, otherwise use 1 cup olive oil)

The classic way to make this sauce is to hand whisk, but I've been using my blender for the longest time and now I'm too lazy to do it the long way....

Put the garlic in the blender with some salt. Add the egg yolks, lemon juice and cayenne. Blend for 1 minute and then leave the blender running, take the small top off the cover of the blender and while the blender is running, add the oil in a very slender stream, a little at a time. You will notice how the sauce begins to get thicker right away, once it gets fluffy check it and taste it. Adjust seasonings to your taste.

NOTE: This is so good that I usually make a double batch since everyone loves it. You can also use other flavorings and create a whole new taste.
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Mushroom Sauce.- Another sauce that will work with most dishes that's easy to make, quick and very tasty!

1 lb mushrooms, your choice, chopped or cut in half
1 shallot, minced
salt and pepper to taste
2 tbl butter
1/4 cup half & half or heavy cream or stock

Either after frying meat or chicken, add butter and onion and fry until soft. Add the mushrooms and fry until almost tender, add cream or stock and allow to bubble, then lower heat to low and watch for it to begin to thicken. Add salt and pepper, taste and serve.
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Rich Red Wine Sauce.- Although this is on the line as far as low carb goes it's more than worth including in any conversation about rich sauces. Make it and you will amaze and delight yourself and everyone around you.......... This is such an amazingly flavorful sauce you only need to use a little so it's a good thing.

5 tbl butter
1 large onion, coarsely chopped
1 carrot, skinned and coarsely chopped
1 stalk celery, coarsely chopped or crushed
2 cloves garlic, crushed or pressed
1 tsp dried rosemary leaves
1 tsp dried sage leaves, crushed
1 whole bay leaf
1 tsp whole black peppercorns
2 tablespoons tomato paste (optional and not low carb)
1 (750 ml bottle or 3 cups) dry red wine - see note
2 cups or a 14 ounce can beef stock
1 pinch of salt

NOTE: Look for a wine that is not high in tannin. That's the component of young reds, especially Cabernet Sauvignon, that makes your tongue feel as though you've been licking a dusty window sill. Also, try for a wine that is low in acid. Thats the component that makes the wine very tart, typical of Pinot Noir and Beaujolais. Steer away from the cheap jug wines that often have preservatives and rubbery flavors. Merlot is a good choice, as is Australian Syrah. You can even use a ruby port, but if you do, the wine is sweet. I've even had good luck with wine from the closeout bin. You don't need to spend more than $10 per 750 ml bottle.

In a large frying pan melt 3 of the 5 tablespoons of the butter and add the onion, carrot, celery, rosemary, sage, bay leaf, and peppercorns. Cook over a high heat, stirring occasionally, for about 15 minutes or until the onions begin to brown.

Add the garlic and cook for about 2 minutes. Add the tomato paste and cook for about 3 minutes until it begins to darken. Add the wine and the beef stock. Boil for 30 minutes. Pour everything through a strainer into a saucepan, and squeeze the juices through the strainer with a ladle or whatever you used to stir the veggies.

Boil over high heat until it is reduced to about 1 cup and keep an eye on things so it doesn't burn. Turn off the heat, taste and add salt if necessary. You can also add some sugar if you think some sweetness is needed unless you used port. If you are not planning on using the sauce immediately or don't plan to use it all, you can store it in the fridge or freezer.

When you need the sauce, warm it and add the remaining 2 tablespoons of butter, and when it is thoroughly melted, swirl it around with a spoon and serve immediately. Do not whisk in the butter, just swirl it. This is called "mounting it" with butter (yes, that's the correct technical term). If you feel decadent, add another tablespoon.
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Dill Sauce for Fish Fillets.- Creamy and with a lovely Dill flavor. Perfect for fish or any white meat. I also like it over eggs, omelets and vegetables.....

4 fish fillets, about 6 oz. each
2 tbl butter
1 lemon: 1/2 zested and juiced, the other half cut into wedges
1/2 cup cream
2 tbl chopped fresh dill, or 2 tsp dried

Salt and pepper the fillets. Heat butter in a skillet large enough to hold fish in a single layer. When pan is hot, add fillets and cook about 5 minutes, turn and cook until done.

Remove fillets to a warm platter or individual serving plates. Add wine, zest and lemon juice to skillet, raise heat to high and bring to a boil. Add cream and dill and boil until sauce begins to thicken, 1 - 2 minutes. Add salt and pepper to taste and spoon sauce over fish. Serve immediately, with lemon wedges on the side.
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You don't think I'd let you go without mentioning some great desserts right? Even on a low carb diet you can have some sinful desserts and here's how.....

Rich and Fluffy Chocolate Mousse.- Have a sugar craving and are almost willing to cheat? This tastes like cheating but isn't- it'll keep you "in line" and satisfy your sweet tooth!

1 cup whipping cream
2-3 tbl cocoa powder
Splenda or liquid Sucralose (about 2 packets but more if you like it sweeter)

Put a stainless steel bowl (or glass bowl) in the fridge for an 1 hour or so before making this, it will help. You will also need either a hand or a stand mixer. Of course, you can whisk it by hand, but this way it's done in a moment without the work.

Put all ingredients in the bowl and begin whipping at low speed so you don't get a cocoa cloud. Yes, I know it sounds divine but trust me, it's not. Whip for about 1 min, and then bring the speed up to max and continue whipping until the cream gets thick and fluffy. Serve.

NOTE: Want variety? Add 1 tbl peanut butter at the beginning for a chocolate-peanut butter treat. Vanilla? Add 1 tsp vanilla extract. Orange? Add some orange zest, or how about a cheesecake flavor? Add a little vanilla extract and 1 tbl of cream cheese at the start. You can also leave some plain whipped cream to use as a topping for your dessert. Put the mousse on fancy wine or martini glasses, top with the whipped cream and add some shavings (use a grater) of low carb or sugar free candy bars (you could use flavored here too, like chocolate mint, Oooh!) and a a couple of leaves of fresh mint and your presentation could be good enough for a gourmet restaurant and you'll never feel deprived....
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Key Lime Cheesecake.- Another dessert that will beat the blues.... plus give you ideas for other flavors and variations.

3 tbl butter
1/2 cup ground almonds (or walnuts, or pecans)
2 tsp Splenda (but more if you like, about 1-2 packets)
1 cup boiling water
1 small box (3 oz) sugarfree lime gelatin (Cottee's Brand for Splenda sweetened version)
1/2 pint heavy cream
1 8oz package Cream Cheese
3 tbl Lime Juice (or key lime juice)
1-2 tbl Splenda (judge according to your taste, we like it tart and use even less)

For Crust: Grind nuts in blender, food processor or coffee mill until fine. Melt butter . Add Splenda to nut mixture and add melted butter. Mix well. Press into pie plate. Let chill in refrigerator.

Meanwhile, make filling: Mix water with lime gelatin. Put in refrigerator to partially set up. In a bowl, whip heavy cream. Set aside. In a large bowl, beat cream cheese, key lime juice, and Splenda until smooth. Very lightly fold in partially set lime gelatin then fold in whipping cream. Be careful to not deflate the cream, you want it fluffy. Pour into pie shell. Chill 2 to 3 hours.

Top with additional whipped cream if desired. Serve.

NOTE: I also use unflavored gelatin (like Knox brand) and add my own flavorings. This way I can control that "sugarfree" taste which we don't like and add any other flavor I want, same as the mousse.
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I can also tell you that all of these recipes can be used for Diabetics since it's the carbs that cause most blood sugar spikes, so if you're watching those numbers low carb is the way to go....

There you go, some great sauce recipes that can make any meal a special occasion. Plus these are sauces that have stood the test of time and will be around forever so they're good to incorporate into your recipe collection, even if you're not on a diet.

Don't wait for a holiday or birthday to create a special occasion. Any day can be turned into something wonderful with a few additions. Most sauces reheat wonderfully so make them in advance, save and reheat when you need them and you won't need a lot of time to create just the perfect "mood" to turn any old weekday into a memorable evening. Surprise your family and delight your senses, it's always a good thing! Switch the seasonings around and customize a recipe to your family's taste, be bold and never forget "no rules"..... Enjoy! Talk soon............

Making Changes to the Whole Enchilada!......

It's been seven days so far..... we've gone back to low-carb eating, trying to lose weight and lower all of our numbers (cholesterol, glucose levels, etc.) and for the most part and over the years we've found that the regimen that most closely adapts itself to "our" lifestyle is low-carb.

I've been doing this system for many, many years.... when I was young I would do it with my Dad and I didn't realize this is what I was doing since being from a cattle family, steak and salad was a daily thing around my house. Once I was out of my parent's house came Dr. Stillman who was a precursor of Dr. Atkins I guess, they're very similar and continued the steak and salad trend so it was familiar and easy to do.

When I found that my Dad's arteriosclerosis problems were an inherited condition and after tests to see who had gotten this bit of inheritance; low and behold I was it. Way back then (and still today) when fear rules not only government but the medical field, you were scared into doing "the right thing" and so I was brainwashed into doing without meat because it was "devil meat" and would kill me and while it worked for a second or two....

So I went vegetarian for 2-3 years, consuming industrial quantities of veggies (I do love vegetables, don't get me wrong...) but came to find it did nothing for my cholesterol numbers, those were stuck right were they always were and after trying some "leading cholesterol lowering medications" (those were "devil meds" since they made me ill... and later recalled) I decided "these people don't know s**t from shinola" and went back to life the way it used to be.

My weight was fine growing up and until I was about 30 years old when I noticed my metabolism starting to die. By the time I was 40 and had Rene, my youngest, I had held a funeral for it and loving food had accepted the fact that I would never be slender again.... the weight I had gained carrying my over 10lb huge and dimpled big boy who nursed for over a year had turned to concrete and had set up permanent residence on my body. Whatever.....

But now that I am almost ancient, the weight is in my way so !Hello, Atkins! once more. I wonder how long I will stand it since patience is definitely not my forte and I love anything that tastes good, never mind what it is..... but so far 5 lbs have left me, I'm not giving up and have declared war over poundage, so here are some of my latest dishes that have found their way onto our table, contributing to my goals while still giving us yummy taste. Rene is my diet partner but being young and tall means he's lost 15 lbs to my 5 and Ricardo actually has to eat to keep weight on! (a truly hateful person.....), so he eats these but adds his favorite side dishes that have nothing to do with low-carb, anyway, here you go:

Feta & Olive Meatballs.- Wonderful flavor, easy to make and will keep you on track!

Makes 16 meatballs or 4 servings

1/2 cup chopped parsley
2 tbl finely chopped onion
1 lb ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
1 tsp dried oregano, crushed
1 1/2 tbl caraway seeds
1/4 cup coriander seeds
2 dried red chilies or 1 tbl red pepper flakes

Combine all the ingredients with your hands and shape into 16 meatballs. Place the meatballs about 2 inches apart on a baking sheet and broil, about 3 inches away from the heat until browned on top. Turn over and broil on the other side.

You don’t really need any salt in this recipe as the feta and olives provide enough. You can also fry the meatballs in olive oil, but I think broiling is easier and doesn't make a mess. Try the spice mixture. It tastes great in the meatballs.

Roast the spices in a dry frying pan over medium heat until fragrant. Cool and finely grind in a coffee grinder.

Total Calories: 1616
Fat: 128 grams
Carbs: 22 grams
Fiber: 8 grams
Protein: 94 grams
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Roasted Cabbage and Bacon.- A wonderful addition to a meal and very easy to make....

Makes 6 wedges, serving 4-6 people.

2 lb. head of green cabbage
1 tbl extra-virgin olive oil
4 oz good quality slab bacon, diced into 1/4 inch cubes
coarse sea salt
red wine vinegar or lemon wedges

Preheat the oven to 350F. Trim the stem of the cabbage and remove one layer of the outer leaves. Cut the cabbage in half, and cut each half into three even wedges. Coat a rimmed baking sheet with the oil and place the cabbage wedges 1 inch apart on the sheet. Scatter the bacon over the cabbage.

Roast the cabbage for 20-30 minutes until richly browned on the bottom. Turn the wedges over and roast for 20-30 minutes longer until the bottom is richly browned again. Remove any dried outer leaves. Sprinkle with the coarse salt and serve with vinegar or lemon wedges.

Total Calories: 515
Fat: 37 grams
Carbs: 40 grams
Fiber: 17 grams
Protein: 14 grams
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Zucchini, Sour Cream and Jack Cheese Casserole.- The combination of flavors is great, healthy and another easy yet dish that's good enough for company....

Serves 4

4 tbl butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese - hot pepper is good!
1 egg
1/2 cup sour cream
1/2 tsp salt
2 tbl chopped fresh basil or I tsp dried

Preheat the oven to 350F. Butter an 8 by 8-inch baking dish. Melt 1 tbl of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth.

Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 min until lightly golden.

Total Calories: 1008
Fat: 93 grams
Carbs: 16 grams
Fiber: 3 grams
Protein: 27 grams
NOTE: I also use just the zucchini, onion, garlic, salt and pepper with olive oil and saute in a pan until tender. Before serving I add the juice of one lemon, add some dill and serve. Even lower in everything and every bit at tasty!
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Blue Cheese Dressing.- I made it for salad but now we use it on everything else! Great over steaks too..... MMMMmmmmmm! Super easy because you use the blender and it comes out rich and thick.....

2 egg yolks or 1 whole egg
3 oz crumbled blue cheese
1 tsp sea salt
1/4 tsp sugar (optional, use Splenda)
3 tbl wine vinegar or lemon juice
1 1/2 cups olive or peanut oil

For a thicker dressing, use 2 egg yolks instead of 1 whole egg.
Place egg into blender. Add blue cheese, salt, sugar and vinegar or lemon juice and 1/2 cup of the oil.

Cover and process for 10 seconds or until smooth. Without stopping blender, remove center cap and pour remaining oil slowly in a thin stream until all the oil has been added. This should thicken the dressing up a lot.

Serve over your favorite salad ingredients. Store refrigerated for up to 1 week.

Calories: 117
Fat: 11g
Protein: 3g
Carbs: 1g
trace Dietary Fiber
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Simple Chicken and Coconut Curry.- Very simple one-pot meal that really delivers!....

Serves 4

2 tbl vegetable oil
1 1/2 tsp whole black peppercorns
3 1 1/2 inch pieces of cinnamon stick
10 whole cloves
8 whole cardamom pods
3 dried red chilies
1 tbl fresh, grated ginger
8 chicken thighs, skinned
1 can coconut milk
salt to taste

Over high heat in a medium-sized heavy pot, heat the oil. Add the peppercorns, cinnamon, cloves, cardamom and red chilies. Stir until the cardamom darkens slightly. Add the ginger, give a few stirs and add the chicken and coconut milk. Salt very lightly. Add enough water to just cover the chicken pieces. Bring to a boil, turn down to a simmer and cook uncovered for 40 minutes. The sauce will have thickened slightly. Season to taste. Try it with a squeeze of lime.

Total Calories: 2260
Fat: 137 grams
Carbs: 13 grams
Fiber: 0 grams
Protein: 244 grams
NOTE: In a dish like this I add as many low carb veggies as I can, not only to stretch it out more but to give everyone bigger servings (or more of them) if needed.
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Pureed Daikon with Balsamic Browned Butter.- Daikon as so many healthful benefits it makes sense to include it in your meal plan, plus done this way it's great!

Daikon radish is similar in flavour to turnip when cooked. Large grocery stores and oriental markets carry it. I love using it in chicken soup, and it can be roasted like potatoes. One pound of daikon contains 18.14 grams of carbohydrates and 7.18 grams of fiber, which makes it an ideal high-carb vegetable replacement. Serves 8.

2 1/2 lbs daikon radish, peeled and cut into 1 inch cubes
6 tbl butter
4 tbl cream cheese
salt and pepper to taste
2 tbl balsamic vinegar

Place the daikon in a pot and cover with cold water (or you can use chicken stock). Cook at a moderate boil until the daikon is tender, 45 minutes to 1 hour. Drain well. Purée the daikon in a food processor or potato ricer until smooth, or mash by hand. Return to the pot and stir in half the butter and the sour cream or crème fraîche and salt and pepper to taste. Stir over low heat until hot. Transfer the purée to a large baking dish. You can make the purée up to 2 days ahead, cover and refrigerate. Bring to room temperature and reheat, covered, in a 400F oven for 20-30 minutes.

To finish the purée, melt the remaining butter over medium heat until it turns a rich brown. Add the balsamic vinegar. Stand back as the mixture will splutter. Drizzle over the purée and serve immediately.

Total Carbohydrates Minus Fiber: 34.17
Carbs: 6.51
Carbs per Serving minus Fiber: 4.27
NOTE: Mashed cauliflower is also great to use instead of potatoes.
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Tuna and Caper Mousse on Eggplant.- A sophisticated spread for snacking, as a side dish or appetizer!.....

Makes approximately 1 1/2 cups

2 Japanese eggplants, approximately 1 lb
Olive oil
2 6 1/2 oz. cans Italian tuna, packed in olive oil
3 Tbsp. drained capers
1/2 cup unsalted butter, softened
2 Tbsp. coarsely chopped basil
capers
small basil leaves

Slice the eggplant in 12 1-inch slices on a slight diagonal. Brush with olive oil and grill or broil until tender and browned. Let cool.

Drain the tuna. Place in a food processor with the capers and butter. Process until smooth. Transfer to a bowl and stir in the basil.

Spread 1 Tbsp. of the mousse on each piece of eggplant. Garnish with a caper and basil leaf.

Tuna Mousse:
Total Carbs: 1.344
Total Carbs per Tbl: .056

Per Serving:
Total Carbs: 2.26
Total Carbs Minus Fiber: .928
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Baked Salmon with Parsley, Vermouth and Cream.- Don't think I have to tell you what this tastes like, divine!.............The sauce also goes well with halibut, cod, sole and chicken.

Serves 4

4 6 oz salmon steaks, 1 inch thick
1 cup dry white vermouth
1/4 cup bottled or canned clam nectar (or use leftover seafood shells)
2 tbl minced shallots
1 clove garlic, minced
1 cup whipping cream
1/4 cup parsley leaves
1 tbl minced chives or the green tops of green onions
salt and pepper to taste

Preheat the oven to 350F. Arrange the salmon in a baking dish, without overlapping, and sprinkle with salt and pepper. Bake for 10-15 minutes, until the salmon is just opaque in the middle. Cover and keep warm.

While the salmon is baking, make the sauce. In a small, heavy saucepan, combine the vermouth, clam nectar, shallots and garlic. Bring to a boil and cook until the mixture is reduced to 3/4 cup. Add the whipping cream and boil until the mixture is reduced to 1 1/2 cups. Place half the mixture in a blender or food processor. Add the parsley and purée. Stir into the remaining mixture. If you want a super smooth sauce you can put the sauce through a sieve, but it is not necessary. Return to the pot and boil until the mixture coats a spoon, 2-3 minutes. Season with salt and pepper.

Add pan juices from the salmon and the chives or green onion to the sauce. Place the salmon on plates, pour the sauce around the steaks and serve immediately.

Carbs per Serving: 4.05
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Italian Style Meat Loaf.- I like to have meatloaf around for breakfast, dinner, or as a cold snack. I enjoy it fried and served with eggs for breakfast or heated under the broiler, then spread mayonnaise and Dijon mustard on it, smothered with cheese and a few slices of tomato and broiled until the cheese is bubbly.

Makes 1 12 x 4 1/2 inch loaf, approximately 12 slices

4 oz. pancetta, diced (I use bacon or prosciutto)
3 eggs
3 lbs lean ground beef
1/2 cup finely ground pork rinds
1/2 cup freshly grated Parmesan cheese
2 tbl finely chopped parsley
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbl chili powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbl finely diced sundried tomatoes (I use oven dried tomatoes..)

Preheat oven to 350F. Grind the pancetta in a food processor or chop really, really fine. Add the eggs and pulse to combine. Place in a large bowl and add the remaining ingredients. Mix well with your hands and pack into a loaf pan. Bake at 350F for 1 hour and 15 minutes. Let cool for 15 minutes before cutting.

Total Carbohydrates: 16.26
Total Carbohydrates Minus Fiber: 11.59
Carbohydrates per Serving: 1.35
Carbohydrates per Serving minus Fiber: .96
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How about that, some great meal ideas if you're interested in the low-carb lifestyle. Don't forget that rich butter and cream sauces are allowed which is one of the reasons we've always preferred low-carb. Plus with the latest reports concerning the benefits of this diet that support the original claims made by Dr. Atkins, it makes it one of the best options around for losing weight while enhancing you health. Don't know how long I will be able to stay on the "straight and narrow" but for the time being, here I sit. Sending good thoughts to everyone, talk soon!....