Though the low-carb craze is supposedly over, you can still find a lot of products at the local grocery store -- at least you can in Los Angeles. We went to Ralph'sa bout an hour ago and picked up a wide variety of 2-net and 3-net gram granola bar things, plus a Dreyer's Mint Chip ice cream, 4-net grams per serving.
The Mint Chip ain't bad at all. The question will be, can we restrict ourselves to an actual serving? I grew up in a Fat Bowl household. Re-teaching myself appropriate portion size isn't easy.
Well. I shouldn't still be up, but Atkins Guy is getting nostalgic over last year's tax receipts, and all the lights are burning in our apartment. We're listening to classical music, which is meant to be good for digestion. Which is funny, because right now my stomach is sounding like a tympanum...
Tuesday, April 11, 2006
Sunday, April 09, 2006
RECIPE: STEAK AND BOK
Two t-bone steaks
1 giant oyster mushroom, cut into large chunks
10 shiitake mushrooms, sliced
6-10 baby bok choi, sliced
Garlic salt, fresh ground pepper, rubbed sage, parsley flakes
Olive oil (if desired)
Mustard
Butter
-------------------
Place all vegetables into a large roasting pan. Sprinkle garlic salt, pepper, sage, parsley, and mustard over all. Do the same on both sides of steaks (thought without the mustard). Broil about 5 minutes or until you get a nice dark color, then flip and broil up to another five minutes (depending on how rare you like your steak). Remove steaks and let rest for a couple of minutes on a plate.
Replace pan under broiler for two or three more minutes, which chars some of the thinner bok choi leaves. Remove from broiler.
In a large saucepan, melt 1 tbsp butter. Add 1-2 tbsp mustard. Add contents of broiler pan and sautee for two minutes.
Serve immediately.
1 giant oyster mushroom, cut into large chunks
10 shiitake mushrooms, sliced
6-10 baby bok choi, sliced
Garlic salt, fresh ground pepper, rubbed sage, parsley flakes
Olive oil (if desired)
Mustard
Butter
-------------------
Place all vegetables into a large roasting pan. Sprinkle garlic salt, pepper, sage, parsley, and mustard over all. Do the same on both sides of steaks (thought without the mustard). Broil about 5 minutes or until you get a nice dark color, then flip and broil up to another five minutes (depending on how rare you like your steak). Remove steaks and let rest for a couple of minutes on a plate.
Replace pan under broiler for two or three more minutes, which chars some of the thinner bok choi leaves. Remove from broiler.
In a large saucepan, melt 1 tbsp butter. Add 1-2 tbsp mustard. Add contents of broiler pan and sautee for two minutes.
Serve immediately.
Tuesday, April 04, 2006
Need. More. Meat.
Atkins is going swell. I feel like I'm losing weight, though the scale's only showing between 3-5 pounds of weight loss, all of which might be water. Who knows.
I'm back to being hungry again, though. Though to be fair, it's only happening at night. Atkins Guy and I are so busy with work that it's not uncommon for each of us to skip or skimp on breakfast, forget lunch (until around 3 pm) and graze for dinner. That's why it was so nice that he made that awesome meal tonight. I'd been getting a little tired of hamburgers.
By the way -- our quest to find the Best Hamburger in Los Angeles is moving right along. Can't speak for the Guy, but the Gal has a ranking system in place thus far, and here it is:
We both enjoy AstroBurger, but we haven't had one without the bread yet, so I'll reserve judgement. Looking forward to trying Cassell's -- I hear it rocks.
RIP to my former favorite, Mo' Better Meaty Meatburgers.
I'm back to being hungry again, though. Though to be fair, it's only happening at night. Atkins Guy and I are so busy with work that it's not uncommon for each of us to skip or skimp on breakfast, forget lunch (until around 3 pm) and graze for dinner. That's why it was so nice that he made that awesome meal tonight. I'd been getting a little tired of hamburgers.
By the way -- our quest to find the Best Hamburger in Los Angeles is moving right along. Can't speak for the Guy, but the Gal has a ranking system in place thus far, and here it is:
We both enjoy AstroBurger, but we haven't had one without the bread yet, so I'll reserve judgement. Looking forward to trying Cassell's -- I hear it rocks.
RIP to my former favorite, Mo' Better Meaty Meatburgers.
RECIPE: SAUSAGE & PEPPERS & STUFF
Another delicious, messy, Atkins-friendly recipe from my fertile brain (and the random contents of my half-emptied fridge):
ATKINS-Y SAUSAGE & PEPPERS & STUFF
3 medium green peppers
1 lb sausage (any flavor)
3 stalks celery with tops
1 bunch scallions
1/4 head chinese cabbage
1 tbsp butter
1 large bay leaf
dash of red wine vinegar
3 slices prosciutto, chopped
provolone cheese, sliced or chopped
1) Chop the vegetables into large chunks. Slice the sausage into large pieces.
2) Melt the butter in a large saucepan under high heat. Add the sausage, saute until browned.
3) Add the celery and cook for two minutes until soft. Add the scallions, peppers, and chinese cabbage, and bay leaf. Cover and cook, stirring occassionally, two more minutes.
4) Clear a space at the bottom of the pan, and put the prosciutto there. It will cook through in just a few seconds. Add the vinegar and stir. Cover and cook until the peppers are somewhat soft, three more minutes.
5) Remove from heat. Serve in shallow bowls and garnish with chopped provolone.
Atkins Gal gave this new recipe the taste bud stamp of approval. Actually, she just reminded me that she actually "raved" about it, and declared that we should have this meal every week. Makes me feel brilliant. Enjoy.
ATKINS-Y SAUSAGE & PEPPERS & STUFF
3 medium green peppers
1 lb sausage (any flavor)
3 stalks celery with tops
1 bunch scallions
1/4 head chinese cabbage
1 tbsp butter
1 large bay leaf
dash of red wine vinegar
3 slices prosciutto, chopped
provolone cheese, sliced or chopped
1) Chop the vegetables into large chunks. Slice the sausage into large pieces.
2) Melt the butter in a large saucepan under high heat. Add the sausage, saute until browned.
3) Add the celery and cook for two minutes until soft. Add the scallions, peppers, and chinese cabbage, and bay leaf. Cover and cook, stirring occassionally, two more minutes.
4) Clear a space at the bottom of the pan, and put the prosciutto there. It will cook through in just a few seconds. Add the vinegar and stir. Cover and cook until the peppers are somewhat soft, three more minutes.
5) Remove from heat. Serve in shallow bowls and garnish with chopped provolone.
Atkins Gal gave this new recipe the taste bud stamp of approval. Actually, she just reminded me that she actually "raved" about it, and declared that we should have this meal every week. Makes me feel brilliant. Enjoy.
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