Theresa and Bryan's Cuisinistry

Another low carb pasta dish inspired by a restaurant we used to frequent in college, Aladdin’s in Ithaca, NY called the “bistecca,” which is pasta tossed with olive oil and topped with grilled cubes of steak, grilled onions, feta cheese, and fresh scallions. We replaced the pasta with zucchini, which we cut into pasta-like strands using a spiral vegetable slicer (like the one here). The zucchini strands are blanched for about 10 seconds in boiling water then drained and tossed with the rest of the ingredients, salt, and olive oil (we simply cooked the steak cubes on a cast iron and used the residual heat on the pan after cooking the steak to sauté the onions). Be sure to use a good feta.   

Another low carb pasta dish inspired by a restaurant we used to frequent in college, Aladdin’s in Ithaca, NY called the “bistecca,” which is pasta tossed with olive oil and topped with grilled cubes of steak, grilled onions, feta cheese, and fresh scallions. We replaced the pasta with zucchini, which we cut into pasta-like strands using a spiral vegetable slicer (like the one here). The zucchini strands are blanched for about 10 seconds in boiling water then drained and tossed with the rest of the ingredients, salt, and olive oil (we simply cooked the steak cubes on a cast iron and used the residual heat on the pan after cooking the steak to sauté the onions). Be sure to use a good feta.   

#low carb  #pasta  #zucchini  #mediterranean 
We’ve been looking for recipes of low carb casseroles that would be good to take for lunch for these colder winter/ spring days instead of salads, and this carbonara casserole with spaghetti squash is definitely a winner. It was easy to make a big batch and we didn’t get tired of having it for lunch for most of the week. We followed the recipe from the Low Carb Gourmet cookbook almost exactly, but we followed our Italian friends Flavia’s recipe when they made us carbonara (we posted earlier about it here) to use guanciale instead of pancetta or proscuitto, and I would definitely agree with her especially for the low carb version because guanciale is much stronger in flavor and really permeated the casserole. 

We’ve been looking for recipes of low carb casseroles that would be good to take for lunch for these colder winter/ spring days instead of salads, and this carbonara casserole with spaghetti squash is definitely a winner. It was easy to make a big batch and we didn’t get tired of having it for lunch for most of the week. We followed the recipe from the Low Carb Gourmet cookbook almost exactly, but we followed our Italian friends Flavia’s recipe when they made us carbonara (we posted earlier about it here) to use guanciale instead of pancetta or proscuitto, and I would definitely agree with her especially for the low carb version because guanciale is much stronger in flavor and really permeated the casserole. 

#low carb  #casserole  #pork  #spaghetti squash 

A low carb warm and hearty soup for these (hopefully) last few cold days of the year: roast bacon, leek, and cauliflower soup. It’s also pretty easy because the ingredients are roasted in an oven.

Directions: Preheat oven to 350F. chopped up the light green and white parts of 3 leeks thinly along with 2 cloves of coarsely chopped garlic, then place both in a roasting tin, and layer 6-8 slices of bacon on top (see picture). Meanwhile, in another roasting tin, toss about a half head of cauliflower (chopped) with olive oil. Roast both for 40 minutes. Transfer to a pot, add 6 cups of chicken stock and 2 bay leaves, bring to boil then simmer for 30 minutes. Let cool slightly, remove the bay leaves, then either use an immersion blender or ladle into a blender to puree the soup. Add 1/2 cup of cream, 2 tablespoons of chopped parsley, salt and pepper, and heat through. Garnish with some crisped bacon or chives, and serve.

#low carb  #soup  #bacon  #cauliflower  #winter 
Back to some low carb recipes ideas, this was a spanakopita-inspired casserole, where we followed the recipe from here, but replaced the phyllo dough with roasted chicken breast. It was filling but a bit on the dry side, so it didn’t turn out fantastic. Although our dog was very interested, we probably should have just let her have it.

Back to some low carb recipes ideas, this was a spanakopita-inspired casserole, where we followed the recipe from here, but replaced the phyllo dough with roasted chicken breast. It was filling but a bit on the dry side, so it didn’t turn out fantastic. Although our dog was very interested, we probably should have just let her have it.

#low carb  #greek  #casserole  #dog 

Keeping on with our pork belly post lately, here is one of Italian preparation instead of the normal Chinese preparation we do: an all pork-belly prochetta, where the pork belly is scored, then cured with an aromatic mix of garlic, black peppercorn, fennel seeds, crush red pepper, sage. The belly is then rolled up and tied up with strings and roasted until the skin is crisp. You can see the detailed instruction from the Food Lab at Serious Eats here. This dish always turns out great and will definitely impress your guests. We like to serve it with a bright salad for contrast, this time we did a balsamic roasted beets salad with arugula, marcona almonds, and goat cheese (recipe from here).

#pork belly  #italian  #salad  #beet  #pork  #holidays 

Pork belly (uncured, unsmoked bacon) seems to be all the rage lately, and it has long been a staple of Chinese cuisine. We posted before the recipe for pork belly braised in soy and sugar with five spice (called “red cooked pork” or “hong shao rou”, recipe here), as well as cubed, rendered, and served with sticky rice and fried shallots (here). Here is another preparation we love inspired by the Hakka-style cuisine of China that is also popular in Taiwan growing up, where we salt and lightly cure the pork with aromatics like fennel, anise, cumin, and peppercorns, followed by steaming them, sliced thin, rendering the fat, and then sauteed with leeks and a dash of soy. This is a good Chinese New Year dish. Here is the recipe:

To cure the pork belly: toast about a teaspoon each of fennel seeds, cumin seeds, sichuan peppercorns, a couple of star anise, and a couple cinnamon sticks until fragrant. Coarsely grind up in a spice grinder or use a mortar and pestle. Mix with a tablespoon of salt and rub all over the pork belly (about 1.5-2 lbs) and let cure in the refrigerator for about 3 days.

Take out the pork belly, wash off the spices (they are bitter if left on), and steam until cooked, about 20-30 minutes. Let cool slightly and slice into thick-cut bacon-like slices crosswise.

At this point, you can either serve them as it with a side of raw leeks (or garlic sprouts) and some plum sauce (and the dish is called Hakka salt pork “sian zhu rou”), or you can crisp the slices up in a pan, render out as much of the fat as you’d like, then stir-fry with the white and light green parts of about 2 leeks. Add a couple dashes of soy sauce and hot sauce if desired (and perhaps a bit of water to deglaze). This dish is called “suan miao zhu rou” (leek and pork). Note: this dish is similar to a classic sichuan dish called “huei guo rou” (twice cooked pork) but the seasoning is different and in twice cooked pork the meat is not salted and cured. I will post about it sometimes in the future.

#pork belly  #Taiwanese  #Hakka  #Chinese  #leeks  #Chinese New Year  #pork  #bacon 
We’ve been trying to make low-carb Jamaican food, inspired one of the most delicious restaurants in Houston (or anywhere I’ve lived, really), Reggae Hut. This is a braised oxtail with yellow curry powder from the Cook Like a Jamaican blog (recipe here). We made the yellow curry powder ourselves using Thomas Keller’s recipe from the Ad Hoc Cookbook (the recipe is available on google books). We served the oxtails on a bed of sautéed Chinese Broccoli. 

We’ve been trying to make low-carb Jamaican food, inspired one of the most delicious restaurants in Houston (or anywhere I’ve lived, really), Reggae Hut. This is a braised oxtail with yellow curry powder from the Cook Like a Jamaican blog (recipe here). We made the yellow curry powder ourselves using Thomas Keller’s recipe from the Ad Hoc Cookbook (the recipe is available on google books). We served the oxtails on a bed of sautéed Chinese Broccoli. 

#low carb  #Jamaican  #oxtails  #beef  #curry  #Ad Hoc 

Two tried-and-true recipes that we always make for the holidays and get rave reviews, plus they are both super easy: the first one is a standing rib roast from Emeril Lagasse (recipe here), we served it this time with some roasted brussel sprouts and mushrooms to keep it low carb. The second one is a broccolini salad (from the Ad Hoc Cookbook, recipe found here), but instead of serving it with burrata cheese, we serve it with homemade ricotta cheese (recipe from Anne Burrell).  

#salad  #beef  #homemade cheese  #broccolini  #low carb  #holidays 

Low carb dinner with 2 recipes from my favorite food blog, The Food Lab at Serious Eats. We served the Peruvian chicken with the kale Caesar salad. We followed the marinade and the sauce recipe for the chicken exactly but cooked it in the oven (at 450 F) instead of grilling it (too cold to go outside!). And we also followed the kale Caesar recipe exactly the same (raw dinosaur kale) but replaced the croutons with some slivered almonds for crunch.

#low carb  #peruvian  #chicken  #kale  #serious eats  #the food lab  #salad