What did you have for dinner tonight?

What will you have for dinner tonight?

Well we have pork casserole rustic style



http://thelowcarbdiabetic.blogspot.co.uk/2012/09/pork-casserole-rustic-style.html

I am doing a slightly revised recipe using red pepper instead of carrots - looking forward to it!

All the best Jan

Looking for a lovely low carb meal for dinner tonight - how about this one

Lowcarb Luxury Lasagne, lowcarb food at it‘s best !

Ingredients serves two
250 grams ground/minced beef
1 aubergine/egg plant
1 red onion
A splash of olive oil
300 ml of double cream
One 400 grams tin of chopped tomatoes
A cup of fresh grated cheddar cheese
Half a red pepper chopped
Half a green pepper chopped
A handful of button mushrooms
Salt, pepper and mixed herbs to taste

Method:
Fry the finely chopped onion with the olive oil in a large frying pan, Americans call this a skillet I believe. When soft add the minced beef and brown. Add the chopped peppers, mushrooms and chopped tomatoes. Allow to come off the simmer and add the double cream, and stir well. Cut the aubergine into thin slices around 6mm/ around a quarter inch thick. Layer up, one layer of aubergine and one layer of the beef mix, in your oven proof dish, adding some salt, mixed herbs and pepper. Place in oven set at 200c for around thirty minutes. Remove and cover with grated cheddar cheese. Place back in the oven and cook for a further 10 minutes or until the cheese is golden brown.

A truly great meal, very easy and lowcarb, enjoy !

Winter Green Beef Casserole : Low Carb

Have all your ingredients and cooking utensils ready

Winter Green Beef Casserole
Serves 2 / 3
Ingredients
.450kg casserole steak, diced
1 green pepper
1 leek, trimmed
2 (medium sized) courgettes / zucchini
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)
White cabbage to accompany dish

Method
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up Meat into approx 1 inch 'chunks' and place in oven proof casserole dish
De-seed pepper and cut into square pieces (or slices if you'd prefer)
Top and Tail Courgettes, then slice and add to casserole dish
Slice leek and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for 2 to 2 1/2 hours until meat is tender.

Tip - I usually gently stir all ingredients at least twice during cooking  

Prepare your accompanying vegetables - we had white cabbage

When cooked - take out of the oven and serve on warmed plates.
We enjoyed this casserole simply served with white cabbage

black berries, blue berries, kiwi fruit and double cream.

All the best Jan

Pork medallions and vegetables.

See it here http://lowcarbdietsandrecipes.blogspot.co.uk/2014/03/pork-medallions-and-vegetables.html

All the best Jan

            

Now who says you have to have Roast on a Sunday - tonights dinner will be this lovely LCHF Shepherds Pie



Use the standard recipe, but substitute the mashed potato, with mashed swede, or grated cauliflower

and why not check out Pauls recipe here
http://lowcarbdiabetic.forumotion.co.uk/t21-paul-s-reduced-carb-shepherds-pie?highlight=pauls+shepherds+pie

All the best Jan

Can you believe it's Friday night again - where does the week go.

We will be enjoying one of our favourite meals it's 'Bangers and Mash the LCHF way

Hope everyone has a good Friday evening

http://thelowcarbdiabetic.blogspot.co.uk/2012/10/great-lowcarb-grub-for-winter.html

All the best Jan

Dinner tonight  

A simple chicken breast wrapped in bacon and served with broccoli, a few pieces of sliced carrot and some great tasting Celeriac Dauphinouse... you can't beat it!

Yes, you may have seen this recipe before - it is one of our favourites, but if you haven't - well you've been missing out on some great food!

Celeriac is one of the low carb mega stars. Much tastier than potatoes, lowcarb and unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight. Collins Gem calorie counter states flesh only boiled 1.9 grams of carb per 100 grams.

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.

Celeriac is not available in all supermarkets, but well worth hunting out.

Celeriac Dauphinoise
1 celeriac
300ml double cream
100 grams mature cheddar cheese, grated
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic

Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 35 minutes. Remove from oven and add a layer of grated cheddar cheese. Place back in oven and cook until cheese is golden brown. Serves 4 (amend to suit)

All the best Jan