Tuesday, January 30, 2007

Marinated Sirloin Tip Roast

5 lbs sirloin tip roast
2 onions sliced
1 lb mushrooms, preferably wild mixture
1/4 C balsamic vinegar
1/2 C soy sauce
1T worcestershire sauce
1/4 C olive oil
1/4 C butter, unsalted

Marinate the roast in the balsamic, soy, worcestershire and olive oil for 2-3 hours. Place in oiled pan, reserving marinade, add salt and pepper, then roast at 350 degrees F till done as desired. Saute onions and mushrooms in butter over low heat till lightly browned. Add reserved marinade and simmer till reduced and thickened. Top sliced roast with onion/mushrooms.

Quick hamburger stir fry

3 lbs Beef, ground
1 med Cabbage, raw, chopped
juice of 1/2 Lime
1T Oil, sesame
1 med Onion chopped
1 bunch green onions chopped
1T Fish Sauce
1T oyster sauce
1T Sriracha
1T Soy sauce
salt & pepper

Saute beef till browned, add onions and seasonings to taste. Add cabbage, stir till wilted, then simmer. Served with rice for the boys.

Serves 8
Per serving:
Calories 485
Total Carbohydrate 9.7
Dietary Fiber 3.6
Protein 31.2 g
Total Fat 35.5 g
Saturated Fat 13.2 g

Monday, January 22, 2007

kitchen reno

kitchen reno
Originally uploaded by elfed.
Not much cooking this weekend, but we did change this.....

Originally uploaded by elfed.
into this.....

Friday, January 19, 2007

Bulgogi - Korean Beef


1 3/4 lb beef (top sirloin) sliced thin
2 T soy sauce
2 Tsp sugar
1 T sesame oil
1 T sesame seeds
4 green onions, chopped
3 cloves of garlic, minced
1 tsp fresh ginger, minced
2 T water or rice wine

Marinate the beef in the ingredients for at least 1.5 hours. Fry or cook over charcoal. Served with rice for the boys, I had stir fried baby squash with light soy sauce and rice wine vinegar.

Serves 4
per serving
Calories 417
Total Fat 26.5 g
Saturated Fat 9.8 g
Total Carbohydrate 4.8 g
Dietary Fiber 0.1 g
Protein 38.1 g

Thursday, January 18, 2007

Pretty simple night...roasted a turkey breast with Penzey's Bicentennial Rub and some white wine, I think it was a Chenin Blanc. Reduced the wine with some chicken stock and cream for sauce and served with garlic roasted young green beans from whole foods. The boys had garlic mashed yukon golds with theirs.

Wednesday, January 17, 2007

Pork with Red Cabbage and Port

1 ¾ lbs pork steak cut into ½” pieces
½ lb bacon, chopped
4 cups thinly sliced red cabbage
2 thinly sliced shallots
1 teaspoon salt - divided
½ teaspoon pepper
½ cup port
1/4 cup apple cider vinegar
½ cup chicken stock

Fry the bacon pieces till crisp, remove from pan reserving 2T drippings. Add the pork steak to the pan with ½ tsp salt and pepper and sauté till browned. Remove pork from pan. Add the cabbage, onions and remaining 1/2 tsp salt to the pan and sauté till slightly wilted. Add the apple cider vinegar and sauté over med heat until the cabbage has wilted and the vinegar has reduced by half. Add the port and the chicken stock, simmer til reduced by 1/3. Add the reserved pork steak and simmer for 20-30 minutes. Prior to serving, stir in the bacon bits.

Serves 5

per serving:
Calories 515
Protein 37.8 g
Total Carbohydrate 8.9 g
Dietary Fiber 1.5 g
Total Fat 33.3 g

Derived from: http://www.farmfreshtoyou.com/recipes/porkcabbage-0003.shtml


I wanted to create a space to keep my daily recipes. most are low carb, perhaps they can help someone else. I'm doing low carb, my family is not, so everything is meant to be served with a starch for the rest of the family.