Tag Archives: beef

Stuffed Zucchinis

14 Jun

I like stuffed bell peppers but somehow, very rarely do stuffed zucchinis.

At the supermarket last week, I saw some fat zucchinis and thought, this might be the opportunity to make stuffed zucchinis instead of stuffed bell peppers. Found a great Turkish stuffed zucchini recipe but alas, I needed some special turkish cheese and I wasn’t about to make a trip down to town just to get the cheese. So I settled on ground beef. Zucchinis stuffed with ground beef has probably been done a zillion times but I decided I would do this out of my head. Turned out good and simple and hubby has requested that this be made more often. 🙂

Stuffed Zucchinis

Stuffed Zucchinis

So if I’m going to make it again, I’d better write the recipe down somewhere … like here.

 

Stuffed Zucchinis with Beef

Serves 2

2 big fat zucchinis. Try to get ones that a uniformly wide.

300 gr minced beef

1 small onion, finely chopped

1 Tbsp olive oil

½ can chopped tomatoes

½ tsp mediterranean herbs eg. oregano, thyme or basil

salt, pepper

grated cheese e.g. parmesan, pecorino, gouda, mozzarella

 

Wash the zucchinis, put in a saucepan, cover with water and boil for 10 min. The zucchinis should be just tender. They will get softer when they are baked later on.

Drain the water and leave the zucchinis to cool.

In another saucepan, heat the olive oil and glaze the onions. Add the mince and brown all over. Season with salt and pepper and then add the chopped tomatoes. Add only enough tomatoes so that the meat is covered but not too liquid. You want the filling more dry than watery. Stir in about 1/2 tsp of your choice of dried herbs (1 Tbsp if fresh, chopped), cover the pan and let simmer on low for about 20 min., checking occasionally to see that the filling is not too dry. If so, add a bit more tomato sauce. At the end of the cooking time, adjust the seasoning and let the mixture cool a little.

Preheat your oven to 200 degrees C.

Now back to the zucchinis … Slice them lengthwise in half and if you like, trim the ends, otherwise this will be done by the diner. Using a small teaspoon, scoop out the inside flesh making sure the edges are not too thin. You don’t want the shell too thin and fragile. To make it easier to scoop out the flesh, score the inside of the zucchini with a knife, being careful not to rip the sides. Place the shells in an oven-proof dish. The zucchinis will give off liquid during baking. Sprinkle the shells with salt and pepper.

Zucchini shells

Zucchini shells

Fill the shells with the meat sauce. Sprinkle with grated cheese and bake for about 20 min or till the cheese is nice and brown.

Serve with a side salad and you have a nice, light lunch, low in carbs.

Enjoy!

Print this recipe – Stuffed Zucchinis with Beef

Stock up on Meatballs

18 Jun

After a long haitus, I’ve found some time for a post albeit with only one photo. I’d started this some time ago and thought I’d just finish it without the rest of the photos.

Every country seems to have its own meatball recipe. Just change the type of meat used, even combine them or add different spices and you suddenly have turkish meatballs, chinese meatballs, indian meatballs, armenian meatballs, italian meatballs – the list goes on and on. When I’m making meatballs for a dish, I usually make more and freeze the balance. Then I have meatballs on hand for a quick supper. Continue reading

Make your schnitzel low carb!

17 Jan

Busy, busy, busy – that’s what I’ve been since 2012 started. January is already half over and only now am I able to wish my blog visitors a Happy New Year! So, HAPPY NEW YEAR and may you have a successful 2012 low-carbing!

Since I’ve been so occupied with other things, I haven’t had time to do any experimenting. After trying to get my Black Forest cake base perfect before Christmas and having had to eat so much bad cake, I’ve kind of had it with heavy duty experimenting for a while. 🙂 I’ll pick up on that sometime later during the year to get it right. The last cake actually wasn’t bad but I think it can still be made better.

Aside from that, I did find a little time to have another take on perfecting my low-carb schnitzel coating and I must say, I am now very satisfied! So I’m happy to have something to share with you this January. Doubt if I’ll have time to do much more.

If you’re thinking, schnitzel is meat and it’s low carb and if you pair it with a big salad, all should be ok – then think again. Schnitzel meat is first coated in flour, then egg, then breadcrumbs. For someone very sensitive to carbs, like me, this had a big effect on my readings. Ok, if I had known and taken more insulin, I wouldn’t have been surprised but I calculated my insulin for the meal on the basis of salad and protein and not salad, protein and some carbs.

I once bought a cooked schnitzel – can’t remember if it was pork or chicken, but that’s irrelevant – from the neighborhood deli to go with my salad and couldn’t believe my blood glucose reading after the meal. The same happened with frozen ready-made schnitzel you just pop into the oven. You would think that the little bit of breadcrumbs around the schnitzel won’t make much difference but it did to my body. When you buy a ready-made schnitzel or cordon bleu schnitzel, there’s no telling what kind of seasoning they add to the breadcrumbs, meat or filling – probably a load of stuff you don’t need including sugar as well!

After these experiences, I tried to make my schnitzels low carb by using almond meal and even flaxseed but the coating did not stick as well to the meat. Last week, I tried it with gluten and flaxseed and it turned out really, really nice. When you cut the schnitzel, the coating does not fall off.

So here’s how to make it. You can use pork, chicken or veal. My guess is the coating will also stick well to tofu and seitan but I have yet to test it. Please do leave a comment, if you do try it and let me know how successful you were. My schnitzel below is made with chicken. If you wish to make a cordon bleu schnitzel, simply buy a thicker piece of meat, slice a pocket in the meat and fill with cheese and/or ham.

Sorry for the unclear photos but the schnitzels have already been devoured so I can’t retake them!

Schnitzel Low Carb Style

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Beef Rouladen

29 Nov

Following up on yesterday’s post, this one is devoted to beef rouladen – my version – although to tell the truth, everyone more or less makes it like this here in Germany.

Beef Rouladen with Braised Red Cabbage and Spaetzle

Rouladens are thin slices of beef rolled up around a filling of pickles, speck and onions. The beef packages are then braised in red wine till they are tender. The gravy you get at the end is absolutely great with noodles or spaetzle. Serve with braised red cabbage, a side salad and a glass of good red wine! Continue reading

Pumpkin Chili

27 Nov

So Halloween is over, Thanksgiving is over. Have you used up all your pumpkin yet or are still looking for recipes to use up your leftovers which are not called Pumpkin Pie and Pumpkin Soup?

We had a big pumpkin for Halloween this year and do not celebrate Thanksgiving. So after making a pumpkin soup with some of the pulp, I searched on the net for other pumpkin recipes. To make things difficult, my daughter doesn’t eat anything orange – that is, anything flavoured with orange, carrots or pumpkin!!! I found a pumpkin gnocchi recipe (I thought I could pass off the orange colour as food colouring 🙂 ) but the gnocchis dissolved in the cooking water so that was the end of that. Then I came across Ginny’s pumpkin chili. Now this sounded unusual. And the photo looked just like regular chili.

I made it! Had to do some adjustments like take out the CHILI (!) but it turned out great. No one noticed that it had pumpkin in it and I didn’t say a word. It really was a pity that I had to omit the chilis and I would not suggest that you do likewise unless you also have to cater to different tastes in your family too.

So if this photo appeals to you then check out Ginny’s recipe here.

Ginny’s Pumpkin Chili

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Armenian Meatballs in Lemon Broth

15 Jul

I printed out this recipe some time ago from the Travellers Lunchbox blog – way before I decided to go on my low carb diet. I came across it again the other day and decided to check if this would meet my low carb diet restrictions or not. It did and I tried this recipe out today. It is absolutely fabulous! Melissa adapted this recipe from a cookbook called The Silk Road Gourmet by Laura Kelley and I in turn adapted it because I was lazy! I made it into a meatball soup (Melissa called hers ‘Lemon Sauce’) and I’m glad I did because the soup makes the dish. You have just got to try it. It would be great on a cold day served with a small side salad or a piece of low carb bread or even some cauliflower rice. The original recipe serves 4 but my family of 3 devoured it up.

Armenian Meatballs in Lemon Broth

serves 3

Armenian Meatballs in Lemon Broth

500gr minced beef or lamb

1 medium onion, finely chopped

zest from 2 organic lemons

1 medium egg

2 Tbsp tomato paste

4 Tbsp chopped cilantro

1 tsp dried oregano

1 1/2 tsp salt

1/2 tsp ground black pepper

Broth

make about 1 litre either vegetable or chicken broth. I made a chicken broth. (Tip: make the broth one day earlier, put it in the fridge overnight and the next day, skim off the fat)

20gr unsalted butter

2 egg yolks

1 Tbsp lemon juice

chilli flakes and parsley for garnishing

Put all the meatball ingredients in a mixing bowl and mix with your hands. Form into meat balls about 50gr in weight. I got 13 meat balls.

Bring the broth to a boil and add the butter. Put in the meatballs, bring to a boil, lower heat, cover and let cook on low fire for 30 minutes. After the time is up, take out the meatballs. Stir the egg yolks with the lemon juice in a medium bowl. Add a few spoons of broth and mix well, then pour the whole thing into the soup, stirring as you pour it in. Put the meatballs back in for a while to heat up. Ladle into bowls, sprinkle with chili flakes (optional) and garnish with parsley!

I didn’t know soup could be so heavenly! I would imagine this recipe would work well with ground turkey or chicken for less calories.

Nutrition Facts: Total Calories – 602.9 kcal; Total Fat – 44.4 gr; Total Carb – 10.8 gr; Net Carb – 9.5 gr; Protein – 34.3 gr

Print this recipeArmenian Meatballs in Lemon Broth

Thai Grilled Beef Salad

22 Jun

I had half a cabbage left over and wanted a recipe that would use it all up so I surfed the net to look for something. I was lucky in that I did not have to search too long and found something on Epicurious. Scaled the recipe down to 2, made a few small changes and this is what I came up with. I liked it.

Thai Grilled Beef Salad

serves 2 as main course

4 cups thinly sliced white cabbage, best to use a mandolin grater set on fine

1 medium carrot, grated

1 shallot, thinly sliced

*1 Tbsp fish sauce

2 Tbsp lime juice

salt/pepper

For beef

200gr rib-eye steak

1 shallot, thinly sliced

1 Tbsp chopped green onions

1 Tbsp sliced fresh mint

2 Tbsp chopped coriander (cilantro)

1 1/2 Tbsp minced lemongrass stalk

1/2 – 1 chili, seeded and minced, depending on how hot you like it

1 Tbsp lime juice

*1 Tbsp fish sauce or to taste

For the cabbage salad, mix the first five ingredients in a large bowl (make sure you have enough space to toss everything together), toss and season with salt and pepper. Set aside for up to 30 min. for flavours to mix.

Just before eating, prepare the beef. You can either :

a. follow the original recipe by seasoning the whole steak/s with salt and pepper, grill or barbecue to desired doneness and then slice thinly. Mix with the rest of the ingredients, season again with salt and pepper if necessary

OR

b. do what I did by slicing the raw steak thinly, season with salt and pepper. Heat 1 Tbsp oil in a frying pan or wok. Stir-fry the beef strips with the shallots, lemon grass and chili. I do this so that the beef absorbs the flavours. Mix in (not cook) the green onions, coriander and fresh mint. Now add the lime juice and fish sauce.

To serve, portion the cabbage salad onto two plates and top with the warm beef.

*Note: Be careful with the fish sauce as some brands are saltier than others. It is best to add bit-by-bit and taste as you go. Add more if necessary.

Nutrition Information: Total calories – 197kcal; Fat – 8.9 gr; Total Carbohydrates – 17.3 gr of which Dietary Fiber 4.5 gr- ; Protein – 14.0 gr

Print this recipe: Thai Grilled Beef Salad

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