Make Ordinary Tap Water More Exciting

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Over at Roni's Weigh, some great ideas to add flavor to your water without the added sugar or artificial crap! Photo courtesy of zirconicusso and FreeDigitalPhotos.net.

Over at Roni’s Weigh, some great ideas to add flavor to your water without the added sugar or artificial crap! Photo courtesy of zirconicusso and FreeDigitalPhotos.net.

I love my SodaStream! It’s the best way to get me to drink high quality H2O everyday. Don’t get me wrong, I do drink from the tap, but despite all the lemon and lime wedges, I just can’t make regular old tap water very exciting. That’s where the fizz comes in, but I do worry about only drinking fizzy water. Yes, the worry is silly, but nonetheless…

Well this little post over at Roni’s Weigh caught my eye. She has 5 ways that she dresses up her water to make it more exciting. I love the combos she lists, especially the cucumber-mint and blueberry-mint ideas.

Time to dust off my water pitcher.

 Fresh Basil Pesto – Low Carb And Delish!

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Thanks to the rain, it's time to start picking basil leaves and make some tasty pesto.

Thanks to the rain, it’s time to start picking basil leaves and make some tasty pesto.

Guess what I made today. I love pesto and thanks to all the rain we’ve had lately, my basil plants are growing like gang-busters. I had enough basil leaves for two cups of delicious pesto!

Pesto is a great low-carb topper for chicken breasts and fish. I’ve even used it in place of salad dressing too. For lunch I’m using on fresh mozzarella and tomatoes. Yum!

Unlike most pesto recipes, I use walnuts instead of pine nuts. Pine nuts are way too expensive and frankly, I prefer the walnut flavor. The wonderful thing about pesto is you can experiment with the types of nuts (and sometimes seeds). For this batch, I used both walnuts and macadamias.  When it’s time for the 2nd basil picking, I plan to use pistachios (that should make the green color pop!). Read More

Great Low Carb BBQ Sauce

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This low carb BBQ sauce not only taste amazing and easy to make, but it's only 2g of net carbs per serving.

This low carb BBQ sauce not only taste amazing and easy to make, but it’s only 2g of net carbs per serving.

Yesterday we fired up the grill and tossed on some country-style pork ribs. We love ribs, but I can never find a tasty, low carb BBQ sauce for basting. Most brands have more than  7g of carbs. Too rich for me.

I do make a great BBQ sauce, but it calls for gobs of brown sugar. Needless to say I haven’t made the sauce in more than 2 years. So I took to the web and hunted down a recipe that would fit my low-carb lifestyle.

I stumbled upon Kent Altena’s YouTube page of low-carb cooking and decided to give his simple BBQ sauce recipe a try. Boy, and I’m glad I did.

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Tasty Pepper-Lime Chicken

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The pepper lime chicken was very tasty. Serve with a lime wedge and salsa to make the flavor burst in your mouth!

The pepper lime chicken was very tasty. Serve with a lime wedge and salsa to make the flavor burst in your mouth!

Yesterday I decided to have a little fun in the kitchen. I had 10 chicken thighs and a lot of limes. While I whipped up my pepper-lime marinade I started thinking about mixing a bunch of spices together instead.  So I split my batch of chicken — half went into the lime marinade and the rest tossed in a spice concoction.  The result was a tasty dinner with steamed broccoli and cauliflower.

Below you’ll find the two recipes.  While I really enjoyed the rub I made, I think I’ll use garlic salt and not real garlic next time. I ran out of garlic salt last week and forgot to pick some up over the weekend.  The garlic added flavor, but burned in the oven. Also, I think I want to double up on the red pepper flakes to add a bit more heat.

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Kitchen Adventure With The Husband: Malay Curry Paste (From Scratch)

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Spices and herbs needed for the Malay Curry Paste. Clockwise: garlic, shallots, galangal, salt, black peppercorns, turmeric, mace; Center: cut lemon grass.

Spices and herbs needed for the Malay Curry Paste. Clockwise: garlic, shallots, galangal, salt, black peppercorns, turmeric, mace; Center: cut lemon grass. The red chili peppers were already in the food processor.

My husband is focusing his limited culinary skills on making awesome chicken curry. Inspired by my eagerness to learn about spices, he decided to make a curry paste from scratch.

He started looking at the Thai curries in my spice book and got excited when he eyed a recipe for a green curry paste. Unfortunately, all the Thai curries in my book include kapi (shrimp paste) and my husband is allergic to shellfish.  Not deterred, he thumbed through the India section and zeroed in on Malay Curry Paste.

While I had most of the dried spices, we took a trip to our local Asian market for the key fresh ingredients for his curry paste. The Asian market was an eye opener. There was a ton of roots and herbs we’d never heard of before.  An idea for a food challenge started percolating in my mind…more on that in a later post.

We found fresh lemongrass and galangal, but ended up visiting three other stores hunting for ground mace (found at our local grocery store).

Malay Curry Paste taking shape in our food processor.

Malay Curry Paste taking shape in our food processor.

With all the ingredients gathered, it was time to start working in the kitchen together. I did have to show the hubby how to clean, trim and chop the ingredients.  It went surprisingly well, except when he tried to cut a chili pepper while still holding the pepper in his hand.  Thankfully I stopped him in time and he finished seeding the peppers with all of his fingers intact.

Once the ingredients were all chopped and measured it was time to breakout the food processor and blend the ingredients into a paste.

The paste can last for a week in the fridge.

Since I made a turkey yesterday, the hubby is saving the chicken curry for Saturday. He plans on serving the curry over cauliflower rice. That means he’ll need to use my grater to make the rice. I shouldn’t worry about that, right?

Malay Curry Paste
Net Carbs: 12g
Weight Watchers PointsPlus: 3
Servings: 6-8

Ingredients

  • 2 lemon grass stalks, lower third only
  • galangal, thumb-sized piece, peeled and chopped
  • 6 garlic cloves, chopped
  • 2 shallots, chopped
  • 6 hot chili peppers, seeded and chopped
  • 1 tsp ground mace
  • 1 tsp black peppercorns
  • 1 tbsp olive oil*
  • 1/2 tsp salt
  • 1 tbsp ground turmeric

Directions

  • Blend all the ingredients in a food processor, adding a little more oil or water if necessary to make a smooth paste. Store in a closed jar in the refrigerator for up to a week.

*The recipe calls for sunflower oil.

Cracking The Spice Code

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Inner foodie unleashed! I made my first infused oil and my own oven-dried tomatoes.

Inner foodie unleashed! I’m learning how to use herbs & spices. Last night I made my first ever infused oil with fresh rosemary and garlic.

I love cooking. But lately my inner foodie is tired of following recipes. I want to create my own dishes but need to build up my food knowledge. I’m starting with herbs and spices, the Rosetta Stone of cooking.

Once you knowing how to use herbs and spices you’ll bring out the flavor in foods and send your taste buds into orbit.

The spice aisle at my local grocery store is a mystery to me.  Unlike my wine store, there are no guides to tell me what anise seed taste like or which dishes call for saffron. There are so many spices but I have no clue which ones go with fish.  Which herbs go well with asparagus? Do you use different spices if you fry or grill a burger? By cracking this code, I feel I can really unleash my creativity.

I picked up Herbs & Spices: The Cook’s Reference: a wonderful book covering about 120+ herbs and spices, and  loaded with great info on aroma, taste, buying, storing and instructions on how to cook with them.

I started this new adventure by infusing olive oil with fresh rosemary and garlic. I also made my own oven-dried tomatoes. Yes, these are very simple to do, but I had to start somewhere. Each baby step I take builds my confidence.

Adding olive oil to fresh rosemary and garlic. It takes about 3-4 weeks for the flavors to mix.

Adding olive oil to fresh rosemary and garlic. It takes about 3-4 weeks for the flavors to mix.

Rosemary-Garlic Infused Oil
Ingredients

  • Several springs of fresh rosemary
  • 8-10 cloves of garlic
  • bottle with airtight seal
  • extra virgin olive oil

Directions

  • Peal the garlic cloves and cut in half so they will fit into the bottle. Put the cloves in the bottle, making sure they are evenly distributed along the bottom.
  • Bruise the rosemary by rubbing or gently crushing the springs; place the sprigs in the bottle.
  • Add oil.
  • Close the bottle and keep in a cool dark place for 1-2 weeks.
  • Taste the oil and if you want a stronger flavoring, add more rosemary and garlic. Once infused, you can keep the oil in the refrigerator up to 2 months. The cold may make it cloudy, but that should clear up when it reaches room temperature.
Homemade oven-dried tomatoes add flavor to salads and sauces. I'm storing mine with olive oil and garlic.

Homemade oven-dried tomatoes add flavor to salads and sauces. I’m storing mine with olive oil and garlic.

Oven-Dried Tomatoes
Ingredients

  • 5-6 plum tomatoes
  • ½ tsp kosher salt
  • ¼ fresh ground black pepper
  • fresh herbs, like rosemary or thyme, (optional)
  • garlic cloves, chopped (optional)
  • extra virgin olive oil (optional)
  • Jar with lid

Directions

  • Preheat oven to 200 F.
  • Place an oven proof wire rack on top of a rimmed baking sheet.
  • Slice stem ends off of the tomatoes then cut each tomato in half lengthwise.
  • Place tomatoes in bowl and add in salt, pepper and herbs; mix well.
  • Place tomatoes, cut side up, on a rack.
  • Bake tomatoes in the oven for 5-6 hours (until wrinkled and shrunken). Cool completely on the rack.
  • Cut the tomatoes into strips or leave as is. If placing tomatoes in oil, add garlic and herbs to oil while tomatoes are in oven. Place tomatoes in a jar, and refrigerate up to 4 days. If not placing tomatoes in oil, store tomatoes in air-tight container in the fridge for several weeks.

Update: Cuban Pork Tenderloin With A Twist!

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As promised, below is the finished product of the Weight Watchers’ Cuban Pork Tenderloin recipe I posted a few days ago, but with a spicy twist!

Yes, I loved the lime and garlic flavors, but last night I desired a little heat.  So I broke out a Christmas gift from my sister and her husband. Spicy and delicious with the right amount of crunch.  I topped the tenderloin with this bad boy and got the kick I wanted.

Added some heat with this pepper dish my sister and brother-in-law made. It was awesome!

Added some heat to the tenderloin with this pepper topper my sister and brother-in-law created. Amazing flavor without cauterizing your mouth!

The concoction includes  jalapenos, carrots and cauliflower soaking in oil. It’s spicy but not to the point where you burn your tongue off. I was really shocked by the crunch.  While the carrots are a little soft, the cauliflower really holds up. I don’t know if they will part with the recipe, but I want it!

This is so good I can't get enough. Need to convince my sister and hubby to share recipe.

Pretty with a bow on top! This is so good I can’t get enough. Need to convince my sister and hubby to share recipe.

 

Grilled Cuban Pork Tenderloin

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This is a great little Weight Watchers (subscription required for link) recipe I’ve made a few times and is a big hit with the husband. The pork is marinated for at least 4 hours, but to get the full flavor I recommend marinating overnight.

I’m marinating 2 tenderloins today to cook tomorrow (photo tomorrow).

Gilled Cuban Pork Tenderloin
Net Carbs: 2
Weight Watchers PlusPoints: 4
Servings: 4

Ingredients

  • ¼ C fresh live juice
  • 1 tbsp. olive oil, extra virgin
  • 1 tsp. tried oregano
  • ½ tsp. table salt
  • ¼ tsp. black pepper, freshly ground
  • 2 tsp. minced garlic, or to taste
  • 1 pound uncooked, lean pork tenderloin, use one or whole loin

Instructions

  • In small bowl, combine lime juice, oil, oregano, salt and pepper. Spoon 3 tbsp. of marinade into a zip-top food storage bag or shallow glass dish.
  • Add garlic and pork to bag (or glass dish). Seal bag and turn to coat pork with mixture (or turn in glass dish to coat and then cover). Refrigerate at least 4 hours, but preferably overnight.
  • Cover and refrigerate remaining marinade in a small bowl – this will be the sauce.
  • Heat grill to medium-hot heat or preheat oven to 425.
  • For the Grill: Remove pork from bag and place on grill or in shallow cooking dish. Discard marinade in bag (or glass dish). Grill pork, turning occasionally, until meat thermometer inserted in center reads at least 145 degrees, about 20-25 minutes.
  • For the Oven: Place pork in a shallow roasting pan, discarding marinade in bag or glass dish; roast until internal temperature reaches 145 degrees, about 20-25 minutes.
  • Remove pork from grill or oven and let rest for 10 minutes before thinly slicing. Stir any juices from cutting board into reserved sauce and drizzle over sliced pork. Yields about 3 ounces of pork and 1 tbsp. of sauce per serving.

Awesome Jamaican Chicken

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Jamaican chicken makes a delicious and healthy dinner.

Jamaican chicken makes a delicious and healthy dinner.

I’ve been waiting since yesterday for the plumber to swing by and fix our busted water pipes (thanks Polar Vortex). Digging though my recipes I came across this old favorite chicken dish. It’s from one of my favorite cookbooks, Lean and Lovin’ It. The flavor is amazing thanks to the rum!

This dish goes well with quinoa mixed with garlic and a side of Cajun seasoned collard greens. To lower your carbs, skip the grains add roasted peppers with cilantro and fresh lime juice.

Unfortunately for me I only have frozen broccoli and cauliflower.  It will have to do because I want this chicken!

Chicken with Jamaican Jerk Sauce
Net Carbs: 11
Weight Watchers PointsPlus: 5
Servings: 4

  • Marinade
    • 1-1/3 tsp. Worcestershire sauce
    • 2-2/3 tsp. soy sauce, low carb
    • 4 tbsp. Jamaican rum
    • 1-1/3 garlic cloves, minced
    • 1/3 C fresh chives, chopped
  • 4 chicken breasts, skinless and boneless
  • 2-2/3 tsp. olive oil
  • 2 tbsp. + 2 tsp. light brown sugar
  • 1-1/3 white onions, medium, chopped

Directions

  • Mix marinade ingredients in a bowl until well combined. Place chicken breasts in the bowl with the marinade and let sit for 10 minutes at room temperature. Be sure to turn the chicken to coat all sides.
  • Heat a large nonstick skillet over medium and add oil and sugar. Cook until the sugar is almost completely melted. You don’t have to worry about the sugar burning so no need for stirring. Remove chicken from the marinade and place it in the skillet, reserving marinade. Cook on both sides until light brown, about 6 minutes total.
  • Add the marinade and the onion and cook until chicken is cooked through and the onion is soft, about 10 minutes.
  • Remove skillet from heat. Place a breast on each plate, spoon the sauce over each chicken breast and serve.

Finadene! Amazing Sauce You Got To Try

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Over the summer a friend introduced me to Finadene, a spicy soy sauce recipe from Guam. He made his own batch and I used it over pulled pork, rice, collard greens…anything I could get my hands on. It was incredible.

Finadene has a wonderful kick and makes a great marinade if you like your meats on the spicy side.

I’m making a batch for the holidays as a Christmas present. This is one joy that needs to be spread far and wide!

Be sure to use soy sauce without carbs. If you’re on Weight Watchers, 2 Tbsp is zero points. Awesome!

Finadene Sauce
Net Carbs – 0
Weight Watchers PointsPlus – 0
Serving Size – 2 Tbsp
Makes about 4 cups

Ingredients

  • 1-1/3 C Apple cider vinegar or lemon juice
  • 2-2/3 C Soy sauce (no carbs)
  • 10-11 green onions, thinly sliced or 5-1/3 small white onions, finely chopped
  • 15-20 Thai chili peppers, sliced down the middle (don’t fear the heat, embrace it).

Directions

  • Pour the vinegar or lemon juice into a bowl and slowly add in the soy sauce, stopping to mix as you go. Add enough soy sauce to your taste.
  • Add in the onions and peppers.
  • Chill until ready to serve