Category Archives: Main Dish

A to Z Challenge 2015, Beef, Mexican/Spanish Recipes, Recipes, Vegetables & Salads

Iceberg is Ideal for Salads

1 Comment

Really, it is. Oh, sure, there are those that criticize, saying that it lacks in any real nutritional value and maybe there is truth to that. But Iceberg Lettuce has a clean, refreshing taste and keeps pretty well in your refrigerator for at least a week, which some other lettuces don’t do as well. Although it’s low in nutrition, it is only a little below Romaine lettuce, which is my other favorite lettuce. The Iceberg lettuce is largely water, but it has a sweet, clean taste where some of the other, more nutritious lettuces, can be a bit bitter and not as refreshing. The ideal, in my opinion, is a mix of the lettuces for variety.

Iceberg lettuce is the one you find most frequently in restaurant salads. The lettuce is also great on sandwiches or for making lettuce wraps because of its nicely cupped, large leaves. It is the primary lettuce used in the United States.

Lettuce Origins

All lettuces trace back to the Mediterranean area where lettuce was first cultivated for its leaves in ancient Egypt, with evidence of that dating to about 2680 BC. Originally, it was grown for the oil produced from its seeds. The Egyptians considered it the sacred plant of Min, their god of reproduction. The cultivated variety appeared to be about 30 inches tall and resembled a larger version of the modern romaine lettuce. The Egyptians passed the seeds along to the Greeks, who then shared with Romans and more varieties were developed. Writings by Joachim Camerarius in 1586 described the three basic varieties of modern lettuce, which are loose leaf, romaine and head lettuce, such as iceberg and butter.

Christopher Columbus brought the lettuce to America in the late 15th century. Meanwhile, more varieties were being developed in Europe. Many of these are still grown in gardens today. I grew a mixture of lettuce a couple of years ago, but pulling leaf by leaf didn’t seem very rewarding. I grew a butter lettuce last summer and that was good, but you only get one head per plant, although after I harvested it, the plant did continue to produce leaves. In the late 19th century, documentation indicates between 65 and 140 distinct varieties.

Because lettuce has a relatively short life span once it is harvested, it didn’t expand into wide spread use until the 1900’s when packing, storage and shipping technology improved. To ship the fresh vegetable long distances,in the 1920’s, crisp head lettuce was shipped in train cars, filled with crushed ice to keep the lettuce chilled. The crisp head lettuce shipped this way came to be known as iceberg lettuce since the ice resembled icebergs. Incidentally, prior to the advent of ice-making facilities, ice used to be harvested in the Sierra Nevada mountains near Donner lake and brought down by train to Sacramento for shipping fresh produce. In the 1950’s vacuum cooling revolutionized the industry. This allowed the lettuce to be cooled and packed in the field, which kept it fresher to market.

Lettuce Uses

Around 50 AD, the Romans cooked and served lettuce with an oil and vinegar dressing, although they sometimes ate them raw. Between 81 and 96 AD, the lettuce salad prior to a meal became a tradition. In China, salads were made primarily from cooked vegetables and the lettuce was worked into all kinds of dishes from wraps to stir-frys and in other meat dishes along the way. Now days, we use lettuce in salads, wraps, sandwiches, and other ways and occasionally still cook it.

Personally, I haven’t tried cooking iceberg lettuce, although some of the loose-leaf varieties seem like they would go well in a skillet of greens. However, I did find a recipe from OceanMist for Fire Charred Iceberg Salad. This just might tempt me to try it. If you do it first, report back, please.

Nutrition Information for iceberg lettuce – 1 cup
Calories:10 Fat: 0 g Net Carbs: 1 g Protein: 1 g

Here are a couple of my quick and easy recipes for lettuce cups, which are really great for a low carb lifestyle.

Taco Lettuce Cups

4 large leaves Iceberg or Butter lettuce
1/2 lb Ground Beef
1/4 lb Chorizo
1 tablespoon Taco Seasoning
1/4 cup Pico de Gallo
1/2 cup chopped Baby Corn
2 tablespoons Black Beans
1/4 cup Butternut or Acorn Squash, cubed
1/4 cup Salsa
1/2 cup Cheddar Jack Cheese, shredded
1 small Avocado

Precook squash in the microwave or in a suacepan with a little water until it is fork tender. Cut into samller pieces.

Cook ground beef and chorizo in a skillet until lightly browned. Add taco seasoning, squash and a little water to make a moist filling. Stir in the baby corn and beans. Cook about three to five minutes to heat the corn and beans.

Put the lettuce leaf on a salad plate, spoon 1/4 of the ground meat on it, then top with Pico de Gallo and 1 tablespoon of Salsa. Add about two tablespoons of jack cheese over the top, and crown with slices of avocado. Fold the lettuce over and serve with sour cream.

Makes 4 tacos.

Nutrition Info per taco:
Calories: 424.8 Fat: 33.3 g Net Carbs:6.1 g Protein: 22.3 g

All comments relevant to my posts are welcome. SPAM is not.  If the post has nothing to do with my site content, it will not be posted.

Information for this article was helped by these pages:  Wikipedia, About Health, Livestrong.com and Oceanmist.com

All photos are by R. Averett, Copyright Skinny Girl Bistro

Recipes, Vegetables & Salads, Vegetarian

Recreating a Restaurant Vegetable – Broccoli with Mornay Sauce

At the beginning of March, my roomie and I went to San Jose to see Celtic Thunder and decided to eat at a restaurant near the theater.  While the cuisine was a little pricier than we had expected, it was fantastic.  One of the dishes we ordered was Broccoli with Mornay Sauce that was just wonderful  So, I decided to recreate this with a low carb Mornay.    Couple this with my joy in finally getting a whole case of kohlrabi that I ordered from my grocery store because no one in Reno has gotten in kohlrabi in over 8 months.  I was in withdrawal!  It’s like taking away my potatoes, only worse, because it’s my substitute for potatoes.  So, my version of the broccoli dish is now Broccoli and Kohlrabi with Mornay Sauce.  You can make it without the kohlrabi by increasing the broccoli, but give it a try with the “cousin” root vegetable.  It is really good.

Broccoli & Kohlrabi with Mornay Sauce

1 cup Broccoli, cut into pieces
1 cup Kohlrabi, 1/4″ cubes
1/2 cup Leeks, sliced
4 cloves Garlic, sliced
2 slices Bacon, fried (optional)
1/2 cup Heavy Cream
1 tablespoon Butter
1 1/2 tablespoon Low Carb Flour
1/2 cup Water
Pinch Pepper
1/8 teaspoon Nutmeg
1 oz. Cream Cheese
1/4 cup Parmesan Cheese, grated
1/2 teaspoon Salt

Prepare sauce: In a saucepan, melt the butter and stir in the flour to form a paste. Remove from heat and stir in cream, water, pepper and nutmeg. Return to heat and stir until the sauce begins to thicken. Add cream cheese and Parmesan cheese and stir until it is melted in. Remove from heat and set aside.

Preheat oven to 375 degrees (F.)

Steam broccoli, kohlrabi and leeks in a bowl in the microwave or in a steamer until just tender, about 3 to 4 minutes in the microwave. In an oven safe skillet, add a little butter and the chopped garlic and cook until just fragrant. Add the vegetables and cook a couple of minutes, then add the sauce and mix together until completely coated. Break the bacon into pieces and sprinkle over the top of the vegetables, then sprinkle a little more Parmesan cheese on top.

Bake in oven for 15 to 20 minutes until the top is just starting to brown. Remove, let cool for a few minutes, then serve.

Makes 4 servings

Nutrition Info per serving:
Calories: 235.3 Fat: 20.5 g Net Carbs: 5.3 g Protein: 6.6 g

Note:  For vegetarian, omit the Bacon.

 

Main Dish, Recipes, Seafood

Lawyer Up with Wonderful Lobster

T’is that time of the year again when I look at all my Irish-type recipes and try to figure out the St. Patrick’s Day dinner and dessert.  I have many Irish recipes in my house and quite a few Irish-American ones as well.  The corned beef we eat in America is not popular in Ireland and my Irish friends tell me that it doesn’t taste the same either.  But for those of us who’ve had it nearly every St. Patrick’s Day of their lives, it is the dish of the day.

But why not break out with something different?  This dish called “Dublin Lawyer” is a very good example of an Irish alternative.  This is an old Dublin dish with a colorful name that I haven’t been able to find the origin.  Possibly, given that it’s a lobster dish with whiskey in it, it was a favorite of the lawyers, who may have been the only ones who could afford it. It’s similar to Lobster Thermidor with whiskey substituting for the white wine or sherry in the latter.  I made very few changes to this recipe as it is just naturally low carb’d.

Dublin Lawyer

As prepared by Rene Averett

2 Lobster Tails (6 to 8 oz. each), cooked
2 tablespoons Butter
1/4 cup Irish Whiskey (Jameson’s or Paddy’s)
1/4 cup Heavy Cream
1/4 cup sliced Mushrooms (optional)
2 tablespoons Leeks, chopped (whites)
2 tablespoons Low Carb Bread Crumbs*
1 Egg Yolk
Salt
Cayenne pepper

Preheat broiler to 485 degrees (if you can control it) or heat a toaster oven set to Broil.

Remove the lobster meat from the tails.  Clean the shells and set aside.  Cut the lobster meat into bite-sized pieces and set aside.

Trim the leeks and cut them finely, using a combination of white and a little of the green part near the white.  Heat the butter in a pan and sauté’ the leeks and mushrooms until the leeks are tender. Add the cream, salt and cayenne pepper and bring to a boil. Remove pan from the heat and stir in the whiskey. Return to the heat and simmer for about 5 minutes,

Pu the egg yolk in a cup and beat with a whisk.  Spoon 2 tablespoons of sauce into the egg and whisk together, then add another 2 tablespoons.  Add the egg and sauce mixture to the pan and whisk it in gently.  Heat on simmer for a few more minutes and it will begin to thicken.  Add the lobster to the sauce and let it simmer another 3 minutes.

When you have the rest of your dinner almost prepared, put the lobster into the cleaned shells or into individual serving dishes.   Sprinkle the bread crumbs over the top and spray lightly with butter spray or olive oil. Put the tails into a small baking dish or individual dishes.  Cook under the broiler for 3 to 5 minutes until lightly browned.

Serve immediately.  Serves 2.

Nutrition Info per lobster tail
Calories: 316 Fat: 25 g Net Carbs: 1.8 g Protein: 4.2 g

* I always have low carb bread crumbs on hand.  They can be from any quick low carb bread, such as the Wheat Germ and Flax Bread Rounds or the Irish Soda Bread, linked below.  If you don’t have them, look for the lowest bread crumb at your grocery store and add that carb count to the amount above.

For more St. Patrick’s Day options, here are more recipes from Skinny Girl Bistro to round out your celebration.

Use up the leftover corned beef in one of these dishes:
Corned Beef Hash
Corned Beef Quesadillas

Make side dishes for your Irish meal:
Irish Style Celery and Kohlrabi
Irish Soda Bread
Smashed Turnips and Leeks

Top your dinner off with a sweet or a drink:
Slim Irish Cream Cheesecake
O’Kelly’s Slim Irish Cream
Irish Apple Cake

Main Dish, Pork, Recipes

Popular Cauliflower Casserole, My Version

Just about everybody who does low carb blogs, and then some, has a version of this wonderful cauliflower cheese casserole.  I’ve made this numerous times and in various ways.  My version has a few added ingredients.  At this time of year, I like to take advantage of the asparagus that’s reasonably priced at the market.  You can also use broccoli or Brussels sprouts in it.  No matter how you make it, this is an incredibly delicious alternative to Macaroni and Cheese.

While this is a smaller version than some of the ones I’ve seen, it  serves 4 with a nice-sized portion or 2 really hungry people  and still give you a small net carb amount.

Cauliflower, Bacon, Asparagus and Cheese Casserole

1/4 head Cauliflower
1 cup shredded Cheddar Cheese
2 tablespoons Mayonnaise
2 tablespoons Ricotta Cheese
1/2 cup Asparagus or 1/2 cup Broccoli, chopped
4 slices Thick Bacon
1/2 cup diced Ham
2 tablespoons chopped onions
1 teaspoon garlic
1 tablespoon Heavy Cream
Salt and Pepper to taste
1 teaspoon Italian Seasoning

Preheat oven to 350 degrees.

Steam cauliflower until tender. (Microwave in a glass bowl about three minutes.) Cut the asparagus into bite sized pieces.

Cream together 1/2 of the shredded cheese, ricotta cheese, mayonnaise, garlic, onions and seasonings in a small bowl. Add cauliflower, asparagus pieces, bacon and ham to a casserole dish and mix in the cheese mixture until it is evenly distributed.

Sprinkle the remaining cheese over the top and cover with aluminum foil.

Bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is lightly browned and bubbly.

Makes 4 servings

Nutrition Info per serving:
Calories: 260 Fat: 20.4 g Net Carbs: 3.1 g Protein: 14.4 g

Recipes, Seafood

Savory Rolls of Sole with Bacon and Zucchini

SONY DSC

I nabbed some Dover Sole at my grocery store a few days ago, which is something I don’t see too often.  I was very excited to do a recipe using the sole and found many of them on the internet.  But I settled on an adaptation of Chief John’s Crab Stuffed Sole.  I didn’t have any crab and I wanted to do something a little different with it anyway, so I came up with this recipe using vegetables and bacon instead.

For the low carb bread crumbs, you can crumble any low carb bread – you only need a 1 tablespoon – or use the lowest carb commercial bread crumbs you can find.  I have leftover bread stuffing mix from my Christmas dinner.  Not the stuff made into the stuffing, but the seasoned, cut up squares from my recipe here.

The result is a delicious, a lightly-flavored roll of sole filled with tasty vegetables and bacon and topped with a toasted mayonnaise sauce. Try the original with crab or try this version.  Either way, you’ll love it.  And if you can’t find sole, try cod or another boneless white fish filet.

Bacon and Zucchini Stuffed Sole

1/2 cup chopped zucchini
2 strips of bacon, fried and chopped
1 tablespoon low carb bread crumbs
2 teaspoons minced green onions
1/2 teaspoon lemon juice
Salt and black pepper

1/2 cup mayonnaise
1/2 teaspoon lemon juice
1 pinch paprika
8 2 oz. sole fillets (1 lb.)
Paprika to taste

Preheat oven to 400 degrees F.  Lightly oil a baking dish or spray with cooking spray.

Finely chop vegetables and break bacon into small pieces.
Combine vegetables, 1/2 teaspoon lemon juice, bread crumbs, and black pepper together in a bowl.

In a small bowl, stir together mayonnaise, 1/2 teaspoon lemon juice and cayenne pepper.

Wash the sole fillets and pat dry. Place flat side up on your work surface or a silicone mat. Season fillets with a little salt and paprika. Divide stuffing mixture between the fillets, spreading it down the length of the filet. Roll each filet up around filling, rolling the full length of the filet so it makes a spiral roll with the filling in layers inside. Place rolled sole in the prepared baking dish.

Distribute filling the full length of the filet.
Distribute filling the full length of the filet.

Using a spoon or spatula, spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining mayonnaise mixture in a small plastic bag and cut the tip of a corner off to squeeze out the mayonnaise.  Pipe the mixture in a zigzag pattern over the top of each filet roll and sprinkle paprika over the top.

Roll the filets from the shorter side up to form roll.
Roll the filets from the shorter side up to form roll.

Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Makes 4 servings (2 rolls each)

Nutrition Info per servings:
Calories: 336 Fat: 3.6 g Net Carbs: 2 g Protein: 28.7

Notes: As you can see from my photo, If you nip off too much of the bag tip, the flow will be too big for neat zigzags.  Also, try to get evenly sized fillets for this so that the rolls are consistent in size.