Monday, July 21, 2014

Low Carb Mushroom Risotto

So, one of the things I miss most in this Diabetic Adventure is risotto. Once upon a time it was on high rotation in the BC House, but sadly these days it has lost favour, as it sends my BSA through the roof. I miss it very much but know that our love must be unrequited. Regular readers know that I try and eat low carb when I can, not because I don't love carbs (oh my gosh I really do!) but because I have diabetes type 2, and carbohydrates, especially high GI carbs from bread, rice and pasta are the best way to lose control of your blood sugar. Which is bad, yo! So I have embraced the magical cauliflower and many Paleo style recipes as a substitute. And gosh, I am loving it. I was super happy that this idea worked out, and although it is certainly not low fat, it's definitely low carb; and I will be cooking it again.



Low Carb Mushroom Risotto

Ingredients

  • half a head of cauliflower, pulsed in a food processor until it resembles rice.
  • about 2 cups of mushrooms, peeled and sliced
  • 60g butter
  • salt and white pepper, to taste.
  • half a cup of cream
  • nice parmesan cheese

Method
  • In a saucepan, saute the mushrooms in butter until soft. Don't add any other liquid.
  • add the cauliflower all at once, and stir for about 5 minutes until the cauliflower is soft and not mushy. You want all the liquid to evaporate out, so keep stirring over highish heat until this happens.
  • Stir through the salt and pepper and the cream.
  • Plate into a serving dish, and top with the parmesan, and maybe some parsley or spring onions.


The cream is needed to replace the natural creaminess of risotto made with rice, which I think is the part that is so ruinous to my blood sugar! This 'risotto' needs to be eaten immediately, and although you can reheat it it won't be as nice. I ate the leftovers the next day on a bed of fresh spinach and topped with a fried egg and more parmesan, and it was very nice, but not perfect. As far as low carb options though, it was pretty spectacular!

xx


Thursday, July 17, 2014

A giveaway to warm the heart of your cockles

How cold is this winter? Super cold. Here in the Sunshine State it is all gorgeous sunny days that are actually a bit arctic. People are walking around in 3 jumpers because no one actually owns an overcoat in a subtropical climate. It is strange and lovely to smell everyones wood fires going, I'm sure those fireplaces have only ever seen decorative candles before. I do not have a wood burning fire place, or even a heater, so it has been a bit of a rude shock to me. OK, I have a fireplace in the garden, but that won't keep me warm.

Do you know what will keep me warm?



A heated throw rug! Like a heated blanket but specifically to snuggle in on the couch!  Not only will they warm up in ten minutes, and keep you warm with 9 heat settings; they are perfectly safe in the washing machine and drier! Genius!! Also, it is much more energy efficient than a fireplace.

Thanks to the lovely people at Origin I have three of these wonderful things to give away. Just leave a comment telling me your favourite way to keep warm this winter and the winner will be drawn on July 31st. Australian residents only, sorry.

xx

Wednesday, July 16, 2014

Italian Style Lamb Chops

The perfect winter warmer for these chilly nights! I started cooking this early on in my married life, because although I might have been sick to death of BBQ'd lamb chops, my New Zealand raised husband wasn't. These days it is a family favourite. Leave a little fat on the lamb, it adds to the flavour.



Italian Style Lamb Chops

Ingredients

  • 4 large lamb chops (or 6 small ones, or whatever you like)
  • 1 large chopped onion
  • 1 tin of chopped tomatoes
  • a tablespoon of minced garlic 
  • a glass of wine (and another for you)
  • small handful of chopped rosemary
  • olive oil
  • 2 small anchovies (optional, but you won't taste them)


Method
  • Saute the onions and anchovies in olive oil until the onions are soft and the anchovies have disintegrated. 
  • Sear the chops on each side, moving the onions around to get them out of the way. You will need to do this in two or more batches. The chops don't have to be seared perfectly, the important thing is to not burn the onions or they will be bitter.
  • Well done, have a glass of wine! Add the other glass full to the pot and stir it around to get all the bits off the bottom.
  • Stir in the tomatoes, garlic and rosemary, put the lid on and let it simmer slowly on the stove top for at least 30 minutes, you might need to stir it occasionally if the chops start to stick. If it looks too watery leave the lid half off to let some liquid evaporate. 
  • Turn the heat off for 10 minutes and let it rest before you serve, it will make the chops tender and delicious. Serve with mashed potatoes and some steamed green vegetables.

Enjoy!
xx
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