Category Archives: LOW CARB

LOW CARB THURSDAYIf you’ve read my recent posts or my recent Facebook posts, you know that we are in the middle of a major change in our lives.  We are pulling up our roots here in Florida and heading back to Kentucky.  It seems like every day there’s something else that has to be done, and it’s wreaking havoc with my cooking and blogging, and more importantly, with our diet.  Last night, I decided enough was enough.  We needed some healthy homestyle food.  Always so much better!  We have eaten real food for so long that this grabbing a sandwich or fast food on the go is not something we like anymore.  We needed some fresh green veggies, and this hit the spot.

GARLIC SAUTEED KALE

1 lb kale, chopped, stems removed

3 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 C vegetable stock

pinch of Kosher salt

freshly ground black pepper, to taste

red wine vinegar, to taste

 

 

Heat olive oil over medium heat.  Add garlic and turn heat to high.  Pour stock into pan and add kale.  Cook, stirring,  until  tender.   Season  with salt, pepper, and vinegar.

Calories:                     178

Total Fat:                      11 grams

Saturated Fat:             1.5 grams

Protein:                          6 grams 

Total carbohydrates:    18 grams

Sugar:                            0 grams

Fiber:                           3.5 grams

music to cook by

Until next time, Happy Cooking!  : )

 

“Sooner or later we’ve all got to let go of our past.”  - Dan Brown 

LOW CARB THURSDAY-OKRA CREOLE

Good morning!!! And I do mean morning.  It’s 4 a.m. as I’m writing this.  One of the joys of insomnia is that I can sit in the utter quiet of the early morning and contemplate the joys of okra.  Yep, you read that one right; I said okra.  I find that of all the vegetables,  okra is probably the most maligned of all vegetables.  It is also the one of which family fights are made.  I mean, no one is just “meh” regarding okra.  You either love it, or you want to shoot the person who put it on the table.  Now, I’m a versatile foodie. That’s a polite way of saying I’ll eat anything at least once, which could explain my dress size.  But Jorge?  Not so much.  So I really think he felt last night that he took one for the team by trying this recipe.  But he lived through it, and the beautiful thing about it is, he doesn’t know it yet, but some of the leftover okra made it into his lunch container for today.  ROFL!!!!!  Aaahhh…..I wish I could be a fly on the wall when he makes that discovery.  But, I disgress.  I am always on a quest to introduce new vegetables into our diet, as well as new ways of cooking vegetables.  We can only eat corn so many times a week, you know?  So, I decided to try this recipe, and I thought it was good.  Yeah, it was a little slimy as okra usually is, but the celery in the mixture kept it crunchy, so the trick is to always get a bite of celery with a bite of okra.  As a matter of fact, you might want to use a little more celery than I used to get a little more crunch.  But not too much, or you’ll be serving Celery Creole, which is just weird.
 
In case you’re wondering, Creole cuisine, which I think almost everyone knows originated in Louisiana, combines the influences of French, Spanish, Italian, Portuguese, African, and Native American cooking.  The main difference between Creole and the possibly more popular Cajun cooking is that Creole cuisine evolved more in the kitchens of the more affluent and the pre-Civil War plantations.  And, like so many other types of cooking, some of it is good, and some of it must have been a kitchen experiment gone bad.
 
Which brings us back to okra.  A lot of people, especially in the South, will eat okra if it has been breaded, battered, and deep-fried, but heck!  in the South, there are people who eat deep-fried Twinkies, so that means nothing.  I realize deep frying it hides some of the dreaded sliminess, but if you’re going to deep fry it, you might as well forget cooking at home and just go on down to the local McFast Food place and order a heart attack to go.  And we’re not doing that, are we?  And why not?  Because it’s Low Carb Thursday, that’s why!  Oh, and because we want to be healthy.  Yeah, that’s it.  We’re doing this for our health.  Keep telling yourself that.


LOW CARB THURSDAY-OKRA CREOLE
Author: 
Recipe type: Low-Carb
Serves: 6
 
PER SERVING: CALORIES: 67 PROTEIN: 3 g CARBOHYDRATES: 9 g
Ingredients
  • 2 strips bacon
  • 4 green onions, chopped
  • 1 stalk celery, chopped
  • 4 c frozen okra
  • 1 -14.5 oz can diced tomatoes
  • 1 C water
  • ⅛ tsp crushed red pepper
  • Freshly ground black pepper, to taste
  • 1 bay leaf
  • ⅛ tsp file powder
Instructions
  1. First, in your trusty cast iron skillet (the deep one) or better yet, your trusty cast iron Dutch oven, fry the bacon until crispy.
  2. Remove and let cool.
  3. Using the bacon grease left in the pan (if you're really afraid of the Health Police, pour it out and use vegetable oil; I used the bacon grease like the good Southern girl that I am), cook the onions and celery on medium heat for 6 minutes, stirring frequently.
  4. Add the okra, tomatoes, water, red pepper, black pepper and bay leaf.
  5. Reduce heat to low.
  6. Crumble the bacon into the mixture and cover.
  7. Simmer 12-15 minutes.
  8. Stir in the file powder.


okra creole

MUSIC TO COOK BY

Until next time, Happy cooking!  :)

 

… cooking is just like religion. Rules don’t no more make a cook than sermons make a saint. ” – Unknown

 


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