Romesco Sauce

Contrary to what I thought, this sauce is not Italian at all but Spanish.

It had other surprises in store.

It is fabulous.

It is simple to make.

You can freeze it.

You need more reasons?

INGREDIENTS:

1 thick slice of French or Italian bread, cubed

1. 2  red peppers, roasted, seeded
2. 1 tomato
3. 1/2 cup almonds
4. 1/2 cup walnuts
5. 1/4 cup packed parsley
6. 3 cloves garlic
7. 3 tablespoons olive oil
8. 2 tablespoons lemon juice
9. 1 tablespoon paprika
10. 1 teaspoon salt
11. Pinch cayenne pepper

INSTRUCTIONS
     1. Take the bread, tomato and garlic, drizzle with EVOO and place on a baking sheet, roast until bread is browned, and tomato and garlic are softened and browning. Add the nuts and just brown lightly. 
     2. Place all this and the rest of the ingredients in a food processor and whirr until smooth.
     3. Adjust with salt and cayenne pepper to taste. 

SERVES: 2 CUPS

NOTES: This seems like a very basic sauce in Spain and there are plenty of variations. Some leave out the walnuts, others the bread. Do as suits you. Pairs well with virtually any meat or fish. 

SOURCE: Serious Eats

Mango Habanero Sauce

I have become addicted to wings with mango habanero sauce. I had it first at Buffalo Wings, then again at Pizza Palazzo. The second was heaven itself.

I set out to find a recipe that was as good.

After only two tries, I think I succeeded. This recipe from Serious Eats was really good. I changed only a couple of the ingredients, modifying it but slightly to reduce more sugar from it.

I think it turned out great.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 small onion, minced (about 1/2 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon grated ginger
• 1 1/2 cups roughly chopped peeled fresh mango, about 2 medium mangos
• 1 cup mango juice or mango carrot juice
• 1 cup tomato sauce
• 1/3 cup dark brown sugar
• 1/3 cup honey (sugar free)
• 1/3 cup cider vinegar
• 2 tablespoons molasses
• 2 tablespoons fresh juice from about 2 limes
• 1 tablespoons Worcestershire sauce
• 1 tablespoons yellow mustard
• 2 teaspoons finely chopped habanero chiles, seeded (about 2 chiles, see note above)
• 2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• INSTRUCTIONS:

1. Heat the oil and saute the onion until softened and translucent. 

2, Add the ginger and garlic and stir until fragrant.

3. Dump everything else in the saucepan and bring to a soft boil, then simmer for about 30 minutes.

4. Using an immersion blender, whirr until the sauce is smooth and thick. 

5. Store in a jar in the fridge for up to a week, or freeze in smaller containers for later use. 

SERVES: Makes about 2 cups

NOTES: You can reduce the carbs further by using a sugar free brown sugar. Add more or less habaneros depending on your heat tolerance. 

SOURCE: Serious Eats

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Corn Risotto

This is and always will be the best way to eat rice I think. It's like heaven, so creamy, so full of luscious flavors. And with risotto, you can fashion the flavors just about anyway you prefer.

Since I love corn, this is a special favorite of mine.












INGREDIENTS:

• 1 pint grape tomatoes
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• 1 small yellow onion, diced
• 1½ cups arborio rice
• 6 cups vegetable or chicken stock (I prefer low sodium)
• 2 cups fresh corn kernels (from about 3 ears of corn)
• ⅓ cup grated Parmesan cheese (plus more for serving)
• Chopped chives, basil, or parsley, for garnish
• Salt and pepper

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Halve the grape tomatoes, place on the baking sheet, and toss with 1 tablespoon olive oil and a sprinkling of salt and pepper. Roast for about 30 minutes, until the tomatoes are juicy and just starting to shrivel around the edges.
2. While the tomatoes are roasting: Place stock in a saucepan and bring to a simmer. Keep warm over low heat.
3. In a large high sided saute pan, melt 1 tablespoon butter and 1 tablespoon olive oil. Add onion and saute for several minutes, until softened and translucent. Add rice and cook for a couple minutes more, stirring frequently. Add 1 cup of the warm stock and cook over medium heat, stirring occasionally, until nearly absorbed. Continue adding the warm stock 1 cup at a time and stirring until it is absorbed between additions (about 30 minutes total). Halfway through adding the stock, stir in the corn, then continue to add the remaining stock, 1 cup at a time. Once all the stock has been added, the rice should be cooked through (with a slight bite), and creamy. If it needs to cook more, add more warm stock or water (1/2 cup at a time) until you reach your desired consistency.
4. Stir in 1 tablespoon butter, and ⅓ cup Parmesan cheese. Add salt and pepper to taste. Top with roasted tomatoes and fresh herbs. Serve immediately. If the risotto firms up you can stir in a little more liquid to make it creamy again.

SERVES: 6

NOTES: I made a smaller version with just 1 c of rice, 3/4 of a pint of cherry tomatoes, etc...Just reduce the rest of the ingredients accordingly. There is no magic to the amount of broth. I used four cups instead of six for the 1 c of rice. This is fairly forgiving in that way, so don't get caught up in exactitude. 

SOURCE: Celebrating Sweets

Chickpea Celery Salad

In the hottest of the summer, salads are the savior of many a meal.

Keep it cool, and keep it complex enough to provide lots of the nutrients you need.

This is a simple, easy and very tasty addition to my growing list of summer salads. Heck, this works as a winter salad just as well.

I think room temperature is the best, but it is just as fine ice cold from the fridge. I think it will last for 3 or 4 days if kept well covered. Just mix well before serving.


INGREDIENTS:

• 3 tablespoons sherry vinegar, more as needed
• 1 tablespoon Dijon mustard
• ½ teaspoon maple syrup or honey
•  Salt and ground black pepper
• 2 garlic cloves, smashed and peeled
• ⅓ cup extra-virgin olive oil, more as needed
• 4 cups cooked or canned chickpeas
• 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
• 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
• 1 to 2 cups loosely packed celery leaves, coarsely chopped
• 1 pint small tomatoes, halved
• ¼ cup loosely packed basil leaves, rolled and julienned
• 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
• INSTRUCTIONS:
• 1. In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
  2. Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
  3. Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
  4. If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
  5. Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.  
  6. SERVES: 4
  7. NOTES: try Feta cheese instead of the Parmesan. 
  8. SOURCE: NYTimes

Celery and Beef Stir-Fry

We are big Chinese stir-fry lovers here.

And my favorite is always hot and sweet.

This isn't really that, but it's really good anyway. (though I did add some heat)

The key is the celery. The rest you can fudge as your tastes incline you.

INGREDIENTS:

1 lb. lean, well-trimmed sirloin, flank or chuck steak, sliced thinly against the grain

1/4 tsp. baking soda

2 T. water

1 T. low-sodium soy sauce

1 T. sherry (optional, but only if past Induction Phase)

3 T. oil of your choice (I used 5o:50 olive & coconut oil)

4 oz. onion, sliced in thin wedges

2 Serrano chiles, minced

3 stalks celery, sliced on the diagonal

5 dried oriental mushrooms, soaked 1/2 hour to re-hydrate/soften, sliced (avoid using the tough stem)

2/3 c. sliced water chestnuts, drained (I sliced in halves)

2 large cloves garlic, minced

1 tsp. fresh ginger root, minced

3/4 c. homemade beef bone broth or other available beef broth/pan juices

1-2 tsp. Sambal Oelek chili sauce or Sriracha Sauce

2 T. more low-sodium soy sauce

1 T. homemade Hoisin Sauce

OPTIONAL:  light dusting of xanthan gum to thicken if desired

INSTRUCTIONS:

Place the first 5 ingredients in a bowl.  Mix well with a spoon or hands to coat the meat.  Let sit for 20 minutes only!  This tenderizes tougher cuts of meat typically used in Chinese stir-fries.  In another small bowl, stir together the sauce items: garlic, ginger, beef broth, chili sauce, soy sauce and Hoisin sauce.  When meat has been tenderized for 20 minutes, you’re ready to cook!  Heat a non-stick wok or skillet over high heat.  Add cold oil and then immediately dump in the beef.  The famous saying in Chinese kitchens is “Hot Wok, Cold Fat” to avoid the meat sticking to the pan.  Stir fry only 2 minutes to seal the surfaces of the meat.  Then add the onion and celery and chiles and continue to stir-fry another 2 minutes or until they just begin to soften.  Next add the mushrooms and water chestnuts. Stir fry for 1 minute.   Add the liquid sauce ingredients and simmer 1-2 minutes.  You can thicken with 1 light dusting of xanthan gum if you like your sauces thicker, but that is optional.  Stir one minute longer to let your thickener develop and do its job.  Serve at once.

SERVES: 4

NOTES: Add other veggies if you desire.

SOURCE: Buttoni's Low Carb Recipes