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.
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.
A cheap, easy, and always crowd-pleasing last minute party snack idea: homemade ricotta cheese drizzled with some good olive oil and served with bread (ours is homemade using The Artisan Bread in Five Minutes A Day Book). Recipe from Anne Burrell for the ricotta here.
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.
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.