Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts
I was in the grocery store and spied a couple of strip loin steaks marked down by 50 % because this was their sell by date. How could I resist. I had to pick them up. My mouth was watering. A good steak, cooked properly, is really high on my list of the foods that I love!
I had seen a recipe on Delish for Easy Steak & Eggs a few days ago that had really called to me. They touted it as a weekend breakfast dish, but for me, I thought this would be more of a supper dish. Breakfast for supper has always been one of my favorite things!
My steaks were only 1/2 inch thick, whereas theirs were 1 inch thick so I did adapt my timings a bit to accommodate that change. There is nothing worse than an overcooked steak. Even the priciest steak is ruined by over-cooking and there is no coming back from that.
I like my steaks to be rare, so if you like your steaks done more, then simply cook them for at tiny bit longer, bearing in mind that it doesn't take long for a steak to go from medium to ugh. For medium-rare you will want the meat to show a temperature between 120-125*F/49-52*C on a meat thermometer, and for medium you will want your temp to read 130*F/54*C.
Remember it will continue to cook a bit more while resting.
The first time I ever saw eggs fried in oil was when I was living in Suffield, Alberta. The British always cooked their eggs in oil. It seemed really weird to me, but it only makes sense. In order to cook your eggs properly if you use butter, the butter will burn.
Burnt butter is not tasty.
I have used oil today in the traditional British way. It gives your eggs nice crispy brown, almost ruffly edges. Beautiful.
WHAT YOU NEED TO MAKE STEAK & EGGS
Steak, eggs, some seasonings and some fat. Its simple really. If you use the freshest and best that you can afford, you can't go wrong!
- 2 small strip loin steaks (each about 6 ounces in weight)
- 2 TBS canola oil, divided
- 1 tsp fine sea salt, plus more for seasoning to taste
- 1 tsp fine ground black pepper, plus more for seasoning to taste
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp smoked paprika
- 2 TBS butter
- 4 large free range eggs
- fresh ground black pepper
I only ever buy and use free range eggs. I made a conscious decision a number of years back to always do that. I refuse to support the inhumane industry that produces eggs from caged hens.
They don't really cost that much more and I believe that they taste better. I am lucky in that I have an egg producer just around the corner from my place. You can actually see the hens running around the yard. Its lovely. In another life, I would have my own hens.
See how lovely and yellow those yolks are? Simply beautiful and just right for dipping your strips of steak into.
My first husband's family were farmers. They had battery hens. I used to work in the hen house sometimes at the weekend, grading eggs. I never saw inside the battery. I am glad that I didn't. I have been educated since them and I would never ever buy or use an egg produced in that manner again, let alone grade them.
You have to pick your battles and that is one of mine.
I used strip loin steaks that were 1/2 inch thick and on the smaller side, each one only being about 6 ounces in weight. (170g each) You could use a thicker and larger steak if you wish, but do be advised the cook time will increase slightly. If you still to the internal temperatures suggested you can't go wrong.
You can use sirloin, or strip loin, or rib eye, flank or even hanger steak. Bear in mind that the tougher steaks will be very tough if overcooked. You want a steak that is well marbled with fat. Those are the best kind to pick.
HOW TO COOK STEAK & EGGS
Its really quite simple and not complicated in the least. Throw a hashbrown in the oven before you start for a lovely side dish.
Remove your steak from the refrigerator and allow it to come to room temperature (this will take about half an hour.)
Whisk together 1 1/2 tsp of salt, 1 tsp of the pepper, the onion powder and garlic powder and the smoked paprika, combining it well together.
Rub 1 TBS of the oil all over your steaks. Rub the seasonings into both steaks.
Heat a medium sized cast iron skillet over medium high heat. Add the steaks and sear for about 2 - 2 1/2 minutes per side, depending on the thickness of your steaks.
Reduce the burner heat to medium-low. Add the butter to the pan. Tilt the pan towards you so that the butter pools in the bottom half of the skillet. Using a spoon, baste the steaks with the butter for about a minute, then flip over and repeat. Remove the steaks to a plate and tent to keep warm. Leave to rest for about 10 minutes.
Using a clean, large, non-stick skillet heat the remaining oil over medium heat until it begins to shimmer. Break the eggs into the pan carefully. Cook for 3 to 4 minutes, basting the whites of the eggs with the hot fat, until the whites are completely set and the edges are starting to brown.
Slice the steaks into strips on the bias, working against the grain.
Serve the hot eggs, two per place along with the slices steak. Season with more salt and freshly ground black pepper to taste. I served some cheeky hash brown patties on the side.
If you didn't want to do a hashbrown on the side you could do a simple pan of fried potatoes, or even roasted potatoes.
One of my favorite ways to fry potatoes is my recipe here for Crispy Fried Potatoes. They're lovely.
This really was a lovely supper. Deeply satisfying and incredibly delicious. Simple and yet incredibly tasty. The perfect weeknight supper or weekend breakfast. You choose!
CRISPY TORTILLA EGGS - These eggs are so delicious that the week I discovered them I cooked the three times for our supper. Simple. cheesy and tasty, with just a touch of Tex Mex flavor added. Crispy tortilla, melting cheese, perfectly cooked egg, a garnish of green tabasco and sriracha sauces drizzled over top and a smattering sprinkle of fresh spring onions. Delicious!
BAKED EGGS WITH SWISS CHARD AND GARLIC CROUTONS - This is the perfect time of year to be using some of that early Swiss chard that is coming up in the garden. Lightly sauteed and layered in individual baking dishes with some buttery homemade croutons, a farm fresh egg broken over top and then baked to perfection. Such a simple thing and yet so incredibly tasty.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 2
Steak & Eggs
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Perfectly cooked and seasoned steak, served with beautifully cooked fried eggs. What's not to love?
Ingredients
- 2 small strip loin steaks (each about 6 ounces in weight)
- 2 TBS canola oil, divided
- 1 tsp fine sea salt, plus more for seasoning to taste
- 1 tsp fine ground black pepper, plus more for seasoning to taste
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp smoked paprika
- 2 TBS butter
- 4 large free range eggs
- fresh ground black pepper
Instructions
- Remove your steak from the refrigerator and allow it to come to room temperature (this will take about half an hour.)
- Whisk together 1 1/2 tsp of salt, 1 tsp of the pepper, the onion powder and garlic powder and the smoked paprika, combining it well together.
- Rub 1 TBS of the oil all over your steaks. Rub the seasonings into both steaks.
- Heat a medium sized cast iron skillet over medium high heat. Add the steaks and sear for about 2 - 2 1/2 minutes per side, depending on the thickness of your steaks.
- Reduce the burner heat to medium-low. Add the butter to the pan. Tilt the pan towards you so that the butter pools in the bottom half of the skillet. Using a spoon, baste the steaks with the butter for about a minute, then flip over and repeat. Remove the steaks to a plate and tent to keep warm. Leave to rest for about 10 minutes.
- Using a clean, large, non-stick skillet heat the remaining oil over medium heat until it begins to shimmer. Break the eggs into the pan carefully. Cook for 3 to 4 minutes, basting the whites of the eggs with the hot fat, until the whites are completely set and the edges are starting to brown.
- Slice the steaks into strips on the bias, working against the grain.
- Serve the hot eggs, two per place along with the slices steak. Season with more salt and freshly ground black pepper to taste. I served some cheeky hash brown patties on the side.
Thanks so much for visiting! Do come again!
One of my favorite vegetables has always been cabbage. I love it in any way shape or form. I could eat it every day, and sometimes do. My cats even enjoy it, which I think is kind of strange, but oh well! (I only let them have it in small amounts, just in case.)
When I was a child it was something that my mother only ever very rarely cooked, mostly because my father was not fond of cabbage. He did however like it when my mom made cabbage rolls. He enjoyed the flavor that the cabbage imparted to the meat.
I, however, was not fond of the meat so we had a deal between us. I would give him my meat if he gave me his cabbage. Everybody was happy.
This recipe I am sharing with you today is a small batch version of a recipe for Kielbasa Cabbage Skillet that I have adapted from a book by Christy Denney, entitled Scrumptious. And I can tell you, this is a very scrumptious recipe! (And that is one very scrumptious book!)
This recipe may not be a looker, but I can promise you that what it may be lacking in the looks department, it more than makes up for in the taste department.
Not only is it delicious, but it is low carb, low GI and diabetic friendly too! Its also very quick and easy to make!
It goes together in a flash and uses very simple every day ingredients as well. It is one of my favorite things to make.
Of course if you are a heartier eater and are not bothered by carbs, you can add cooked noodles, potatoes, rice or pierogis to the mix! All are very tasty additions.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE SKILLET
Simple everyday ordinary ingredients. If you are like me you probably have just about everything in your kitchen right now to make it! If not, its a quick trip to the shops!
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
I like to use light olive oil. I think it is a waste to use extra virgin olive oil in cooking, when the light oil is much better suited to it and works perfectly well. Save your extra virgin for salads or dipping!
I used a white cabbage, or winter cabbage as it is also known. It is pretty much the only cabbage I have seen here in my local area.
I really miss the cabbages of the U.K. There were so many varieties of cabbage to choose from, Savoy, Winter King, White, Sweetheart, Red, Cavolo Nero, etc. That was probably one of the benefits from living so close to continental Europe.
Here most of what we get comes from the U.S. or Mexico.
I like to skin my Kielbasa. Personally I find the skins a little bit too tough. In the UK you can use smoked sausage, and the smoked sausage you get in the U.K. will not need to be skinned.
The original recipe called for white vinegar, but I had some white wine vinegar and thought to myself why not give it an additional bit flair, and so I used that. If all you have is white vinegar, then just use that.
Don't leave out either the vinegar or the Dijon mustard. Both give this dish a unique and delicious flavor. You won't want to miss out on that, plus they smell fabulous while this dish is cooking.
Your onion may get a bit caramelized, but that's okay. Just don't let it burn.
HOW TO MAKE KIELBASA CABBAGE SKILLET
I know I say this all the time, but really this could not be simpler to make. Quick, easy, delicious.
Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
I really enjoyed this with the slight tang and bit of heat from the vinegar, mustard and red pepper flakes. I also enjoyed the smokiness from the sausage and that tiny bit of saltiness.
The cabbage was crispy tender and altogether this was a delicious combination of flavors and textures that was just plain, really nice!
Some other cabbage recipes here on The English Kitchen that you might enjoy are:
ROAST CABBAGE WITH DILL & MUSTARD SAUCE - Delicious wedges of cabbage are roasted in the oven until they are crispy tender, gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but napped with a rich dill, mustard and cheese sauce for serving, well. What can I say? Incredibly rich and fabulously tasty. Delicious . . rich . . . delectable and quite distinctive!!
CABBAGE WITH PANCETTA AND CREAM - For this dish the cabbage is quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream. Each ingredient bringing out the very best of this beautifully humble vegetable.
Yield: 3
Kielbasa Cabbage Skillet
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This may not be very pretty to look at, but what it lacks in appearance, it more than makes up for in taste and ease of preparation. Low carb as well, which makes it diabetic friendly.
Ingredients
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
- Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
- Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
- Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
Chicken Tender Nachos. Chicken tenders are one of my favorite pieces of the yard bird! Always moist and tender, quickly cooked, and crazy adaptable to many tastes and flavors.
When I worked at the Manor I used to cook up a huge iron skillet of Chicken tenders to put into the refrigerator them to snack on every week. Simply seasoned and quickly cooked, they were a real favorite!
I had some chicken tenders I wanted to use up and spied this recipe for Texas Chicken Nachos on Real Food By Dad. They not only looked delicious but are low carb and low GI.
This makes them very Diabetic friendly. How could I resist! As a Diabetic I am always looking for recipes which promise delicious flavors but are keto friendly, low carb and low GI as well!
Chicken tenders are one of those things that are really delicious and easy to cook and use. They do have a tough tendon running through them however. I always ALWAYS remove this as I find it a bit unpalatable.
The tendon is a white piece of connective tissue that helps the muscle of the meat attach to the bones. It is not inedible, but it can be rather tough and rubbery when cooked. I find it best to remove it. This is very easily done.
Place the tender, top side up, on a cutting board, with the pointy end facing you. Using a piece of paper towel, firmly grasp the white end of the tendon between your pincher fingers.
Using a sharp knife at a 30 degree angle, trap the tendon between your knife and the cutting board.
Slowly, holding the tendon firmly, wiggle the knife back and forth to reveal more of the tendon, and get a better grip on it.
Once you have a solid grip on the first inch or so of the tendon, you should be able to hold it firmly and slide the angled knife against the board to cut the tendon out without damaging the meat.
You can also watch a video on how to do it here on YouTube. She uses a fork and a piece of paper towel.
I am a huge fan of Tex Mex flavors, and these chicken tenders are loaded with them. From the spicy coating mix, to the cheese, to the crunchy mix of toppings you choose to load them up with!
I like a mix of peppers, bacon, onion and olives, but you can use whatever you enjoy. I also served them with some tasty dips. Guacamole and Sour cream. Salsa would also be good. You could serve some rice or pasta with these as well, if you are not watching your carb count.
I have to show you this new form of Guacamole I discovered in the grocery shop the other day. It's in a tube! I wish I could calculate how much ready made guacamole I have thrown away in my life time.
As a single person I just can't get it eaten up fast enough without it going brown and nasty. This squeeze tub of guacamole prevents that from happening and is so easy to use. Just squeeze it into a bowl and dip away!
The leftovers are stored easily in the refrigerator and apparently it will stay nice and green for up to 14 days! I am impressed and its delicious too! Love, LOVE, LOVE!
WHAT YOU NEED TO MAKE CHICKEN TENDER NACHOS
It looks like a lengthy list, but most of it is spices. Don't let that put you off!
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
You can use whatever cheese and toppings you enjoy on these. I like the Tex Mex blend of cheese. It is a mix of mozzarella, cheddar and spicy Monterey Jack cheeses. Very tasty!
I use Kalamata olives. Did you know that the black olives you buy at the shops in cans are not naturally that color? They are treated chemically to turn them black. I have only just learned this myself and so I have decided only to use Kalamata or some other naturally black olives.
HOW TO MAKE CHICKEN TENDER NACHOS
They really are very easy to make. A new favorite!
Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
Place them onto the baking sheet in a single layer without touching. Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes. (You can also just leave them on the baking sheet, just scrunch them closer together.)
Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
Serve immediately with your choice of dips.
I enjoyed mine with some tasty guacamole and some dairy sour cream. They were absolutely delicious. I will definitely be making these again.
If you are wanting to make a heartier meal, add some cooked rice or pasta. Or even warmed tortillas to wrap them in. But, to be honest, they are fabulously tasty just as they are!
TEX MEX SMASHED POTATOES - When done these potatoes are golden brown and crispy with plenty of melted cheese on top. I serve them with a spicy yogurt drizzled over top and some chopped spring onions for the win!
TEX MEX PASTA SALAD - This easy to make salad is a delicious mix of cooked bow tie pasta and crisp fresh vegetables . . . . peppers, onions, corn niblets . . . tinned black beans, ripe avocado, ripe garden cherry tomatoes . . . and a punchy tex mex dressing.
SHEET PAN CHICKEN FAJITAS - Simple, simple, simple. Everything gets tossed together and baked to perfection on a sheet pan, ready to wrap up in soft warm tortillas. Quite simply delicious.
Yield: 2
Chicken Tender Nachos
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These make a fabulous starter or a main dish, depending on how you choose to serve them. Serve with guacamole and sour cream for dipping. As is they are low carb and keto, and might I add incredibly delicious!
Ingredients
For the spice mix:
- 3/4 tsp of fine sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
For the chicken:
- 3/4 pound (340g) chicken tenders, trimmed
- 1/2 TBS avocado oil (or whatever oil you like to use)
You will also need:
- 3/4 cup (65g) grated Tex Mex blend cheese
- 2 TBS chopped peppers
- 1 spring onion chopped or 1 TBS chopped red onion
- 6 kalamata olives pitted and chopped
- 3 slices of streaky bacon cooked and crumbled
- Guacamole, salsa, and or sour cream for dipping
Instructions
- Whisk together all of the spice blend ingredients. Toast them in a dry skillet over medium heat until quite fragrant. Allow to cool
- Preheat the oven to 350*F/180*C/gas mark 4. Line a baking tray large enough to hold the chicken tenders in a single layer without touching.
- Trim the tendon from all of the chicken tenders. Sprinkle with the cooled spice mixture and rub it in to coat them. Drizzle with the oil and rub the pieces together to evenly coat them with the oil.
- Place them onto the baking sheet in a single layer without touching.
- Roast in the preheated oven for about 4 minutes. Flip over and roast for a further 3-4 minutes.
- Remove from the oven and increase the oven temperature to 425*F/220*C/ gas mark 7.
- Place the chicken tenders in an iron skillet and sprinkle with the cheese. return to the oven until the cheese melts, about 3 to 4 minutes.
- Remove from the oven and sprinkle with the chopped peppers onions, bacon and olives.
- Serve immediately with your choice of dips.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
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