Monday, December 31, 2012

Shishkabobs!

This one is so easy it's stupid. It just takes a little prep.

Ingredients:
6 chicken breasts
1 bag large shrimp (cooked)
1 green pepper
1 red pepper
1/2 purple onion
1 package thick sliced mushrooms (or slice your own)
Olive oil to taste
Soy sauce to taste
1 tablespoon ground oregano

Cut the chicken into pieces, marinate in olive oil, soy sauce and oregano. Put in the fridge for at least three hours. Do the same thing for the frozen shrimp, though you might want to thaw them in cold water for half an hour first.

Marinate the skewers! I forgot is part and ended up with slightly smoked kabobs :)

Cut the veggies into whatever size pieces you like, then marinate them as well.

Throw some lard or other oil into a wok, and cook the chicken pieces until mostly done.

Assemble the skewers! There's enough veggies to alternate meat, veg, meat, veg, etc...

Toss on the BBQ for 10 to 15 minutes. Depending on the size of your BBQ this might two batches...

We were very, very surprised at how delicious these were. 5 stars.

Wednesday, December 19, 2012

Low Carb Cheesecake

3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon vanilla
1 and 1/2 teaspoon lemon juice
1 and 1/3 cups Splenda
1/4 cup sour cream

Crust:
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon sugar equivalent in artificial sweetener
Preparation:

Heat oven to 375 F.

Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F.

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Tuesday, December 18, 2012

Lets kill cancer!

Say what you will about this appearing on The 600 Club, but the science behind it is solid. How do you kill cancer? STOP EATING CARBS! I'm so sick (pun intended) of seeing friends, family and acquaintances suffer from this modern plague. The drug companies can kiss my ars.


http://youtu.be/OxhNMzIzs3M

Thursday, November 29, 2012

Read something interesting the other day (over at this site).

If you throw a stone in a pond, the wave travels at a certain speed. If you make a sound in the water, the "wave" travels much, much faster than the wave generated by the stone.

The reason is that the wave created by the stone is a transverse wave; the energy is being passed along at right angles to the direction of the wave, so you get that up and down motion in the wave.

Sound is a compression wave (longitudinal), so the energy is passed along in the direction of the wave, hence it's much faster and more efficient.

What if gravity and light were the same way?

We know how fast light travels (about 300,000Km per second). We used to think gravity didn't have a speed, it was instantaneous. We have now been able to measure gravity, so it does take time, just not very much. They estimate that gravity "waves" travel about 20 billion times faster than the speed of light.

So imagine this if you will: The vacuum of space is actually filled with particles called neutrinos. What if neutrino's were the medium in which these waves travel? Gravity would be a "compression" wave, hence it travels much faster, and light would be a transverse wave, so it's not only much slower, but it would resolve the issue that light is both a particle and a wave that science has been struggling with for a hundred years.

Just a theory right now, but seems to fit a lot of facts, and doesn't "not fit" anything we can find yet.

Mind. Blown.

Sunday, November 25, 2012

Healthy Fried Chicken

Well I can't take the credit for is one (that goes here: http://thedomesticman.com/2012/05/15/gluten-free-southern-fried-chicken/ ) but this is the best tasting, juiciest, crispy-skinned chicken I've ever made at home.

Ingredients:
Chicken pieces
Buttermilk
Gluten free general purpose flour
Paprika
Salt
Pepper
1 pound lard

Steps:
Wash and paper towel dry the chicken pieces.
Put into a deep dish or pot and add enough buttermilk to cover the pieces.
Put in the fridge for at least three hours (recipe says overnight, 3 hours worked for us).

Take the chicken out of the fridge about 1/2 hour before you're ready to fry and let it drain on a colander in the sink. Chicken needs to get up to room temperature.
Put the lard in a cast iron skillet and melt it on medium heat. You might have to turn the heat down a bit if it starts to smoke.
Turn the oven on to 200 and put a cookie tray in there to hold the finished pieces and keep them warm while you cook the whole batch.
On a larger bowl (plate works too) mix some gluten free flour, salt, pepper and paprika. This is pretty much to taste so it might take some experimenting.

Once the lard is heated, coat a few pieces in the flour mixture and put into the pan. Cook for 10 minutes, then flip and cook for 10 more minutes. The internal temp must get to at least 165F, but this produced well cooked pieces for us.

Once the pieces are cooked, tamp dry on a couple sheets of paper towel en toss onto the cookie tray in the oven. Repeat for the rest of the pieces.

Possible modifications: next time I might try it with two pounds of lard in a larger pot so I can cook the pieces in 10 minutes instead of 20.

Like I said, the chicken from this was in. Cred. Ible.

So why is this healthy? Well if you follow the Paleo movement you would know that lard is about the healthiest fat out there, and with this recipe you get lard and the crispy chicken skin, both very healthy fats.

Wednesday, November 21, 2012

Creamy Ginger Chicken

Okay, just to not confuse this with the ginger chicken you'd get from a Chinese restaurant, I'm calling this "Creamy Ginger Chicken". Because it's got ginger. And chicken. And, you know, cream.

Made this last night, and it got rave reviews from the crowd.

6 small chicken breasts, diced
1 - 8oz block of cream cheese
2 cups milk or cream
3 tablespoons fresh crushed ginger
1 tablespoon fresh crushed garlic
2 tablespoons lemon juice
Salt & pepper to taste

This is a two pot recipe:

First, in a small pot, put in the cream cheese and milk, and put it just below medium. (Melting cream cheese is a chore, and I still haven't figured out the best way to do it). Add the lemon juice. This helps break the cheese down, but once it starts heating up you're still going to have to break out the whisk to make it nice and smooth.

Then in a larger pot (or wok) heat up a couple tablespoons of your favourite oil (I use odor-free coconut oil), then toss in the ginger and garlic. Let it cook on medium for a few minutes until it softens. Toss in the diced chicken breasts and cook thoroughly.

When the chicken's cooked, drain it, then pour in the cream cheese sauce.

It's pretty simple. We added some bacon bits, but it didn't actually add anything to the dish, but you should experiment!

If you're looking for a side dish, we went with a pasta salad like this:

1/2 bag gluten free (corn) pasta noodles (such as rotini or macaroni)
1 1/2 cups of mayonnaise (you could use miracle whip, but why?)
1 tablespoon dry mustard
1 tablespoon pepper
1/2 tablespoon celery salt
1 tablespoon onion powder
1 teaspoon garlic powder

Cook the pasta, mix everything else in a bowl. Drain the pasta and toss with the mayonnaise sauce. Not low carb, but yummy nonetheless.

Sunday, June 24, 2012

Curry hamburger hash

I went to an Indian restaurant on Friday for lunch buffet and I found I really liked their curried beef. I thought I'd try it, and this is the result. Much like I found that my own butter chicken was better than theirs, this one had more flavor too I thought. Of course it means nothing to have a Canadian born Swede to say his Indian food was better an that of an Indian restaurant...but hey, try it yourself and see!

Here's the recipe:

1 pound ground beef
1/4 diced onion
1/4 diced green pepper
2 cloves diced garlic
3 diced Roma tomatoes
1 tablespoon diced ginger
1 tablespoon curry powder
1 tablespoon pepper
1 tablespoon salt (or to taste...more salt the better when you're doing low carb)4 tablespoons coconut oil (my fave)

Cook the onion, green pepper, garlic and ginger in coconut oil until soft, add the ground beef, tomatoes, curry, salt, pepper, cook until well browned, stirring frequently.

If you use store bought hamburger, don't sniff the odors too much. If you use farmers market hamburger, try not to let the awesomeness of the odors overpower you. The fresh ginger in particular is amazing.

Wife doesn't like curry, but she thought this was yummy...

Wednesday, March 28, 2012

Butter Chicken, version 2!

This one's even easier to prepare. Less than 1/2 hour. And very, very yummy.

1/4 cup butter
2 chicken breasts, diced
1 small can tomato paste
1 tablespoon ground coriander
1/2 tablespoon curry
1/2 tablespoon cumin
1 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon pepper
1 cup milk or cream or coconut milk (coconut milk provides the most flavour)

Take out a wok and melt the butter. Cook the chicken in the butter until it's almost done. Throw in everything else and cook for about 20 minutes.

I'd say this tastes even better as a leftover, but there wasn't any left over :(

Monday, February 27, 2012

Butter Chicken

This is a recipe for butter chicken I just completely made up. No recipe, just thought it sounded good. The thing about being on a low carb lifestyle is that it's hard to come up with a variety of tasty dishes when you've spent your life learning how to cook with carbs.

3 Chicken breasts, cubed
1 large can diced tomatoes, drained
1 1/2 cups whipping cream
2 tablespoons curry powder
1 teaspoon paprika
2 tablespoons onion powder
1/2 cup butter
1/2 tablespoon salt
1/2 tablespoon pepper
2 tablespoons mascarpone cheese (optional, if you have it!)

Cook the chicken in the butter in a large wok. Drain the excess fluid.
Add everything else, simmer for at least 1/2 hour (the longer the better). Add more cream if necessary.

Easy. And very, very yummy.

Thursday, January 19, 2012

Low Carb Convert!

Okay, it's almost exactly been 5 years now since I found out I was diabetic. I was severely overweight (210 pounds) and technically obese, lazy, drank too much Pepsi, smoked, etc.

Then one day I thought I was having a heart attack and went to the hospital. Wasn't a heart attack, probably more a panic attack brought on by the fact that a co-worker had had a heart attack a week before and I knew I had the exact same lifestyle as he did (at least in terms of diet).

But they did discover the diabetes, as well as the high cholesterol, hypertension...

So I cut out all sugar, went off white wheat, and started walking 15 minutes a day. In 5 years I lost 40 pounds. Actually, I lost the 40 pounds in 6 months, but kept it off for 4 and a half more years. It still bugged me that I couldn't get that "last 10 pounds" off the spare tire, no matter how healthy I tried to eat: Whole wheat pasta, whole wheat buns covered in seeds, margarine, no bacon, etc.

Another coworker went low carb high fat some time ago and lost a ton of weight, so I thought I'd try that. So just before Christmas (2011) I took the leap. Christmas was a tough time, and I did slip a couple of times, but in the month or two since I've started this, I'm already down a belt notch, and I feel fantastic.

Eggs every morning, usually with bacon (I usually prepare the bacon ahead of time, but sometimes I run out). Meat, fat, more fat, more meat, broccoli, leafy greens, same old story. And by old I mean paleolithic. Some call it the "Paleo diet", but it's basically just feeding the body what it knows how to process to keep you healthy.

There's been a lot of research showing how nasty carbohydrates are, and even entire countries now are going LCHF ("low carb high fat") such as Sweden and Norway.

The thing is, I think carbs on their own aren't the problem, or at least not the originator of the problem. We know fructose is a poison, and there's evidence that both fructose and wheat gluten destroy some of the beneficial bacteria in the gut. So my theory is that over-consumption of fructose and wheat gluten are what weakens your system to the point where you become susceptible to other conditions (diabetes, cancer, Alzheimers, hypertension, etc.). At that point, all carbs become toxic to you and it's too late...damage done.

So now I avoid carbs whenever possible, my blood pressure is perfect too even though I've stopped taking my high blood pressure meds. How about that?

Anyway, just sharing my personal story. Not that anybody gives a poop, but if someone else is wondering about the LCHF lifestyle, hopefully this will help you.

Oh, and if you're doing exercise on LCHF, take more sodium! Dr. Michael Eades set me on to this and he's right (http://www.proteinpower.com/drmike/). And if you're doing a strength regimen, do the "slow release" method...lift your weights, then slowly count to 10 as you lower them. Holy. Crap. Your muscle will build in no time, and you'll make much better use of the protein in your diet.