Kim and Thi's Excellent Cooking Adventures

Breakfast Sausage and Paleo Pancakes

Posted in Dessert, Low Carb, Paleo by kimandthi on January 25, 2012

This is homemade breakfast sausage, coconut flour paleo pancakes, and a bit of non-paleo syrup. 90% rule, alright?

I used the breakfast sausage recipe from URB: http://userealbutter.com/2011/01/13/breakfast-sausage-recipe/

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Ribeye

Posted in Low Carb, Paleo, Steak by kimandthi on January 25, 2012

I love steak.

Here are pictures of a few steaks I cooked back when I was living in an apartment in La Jolla with friends. The kitchen was, to put it bluntly, fucking terrible. It had a very old electric stove, and only a few “burners” would work at a given time. When the burners actually worked, there were really only two settings for the range (it was supposed to have infinite options from low to high): Fucking HOT and getting hotter (how is this possible?), or a low simmer.

Like the range, the oven didn’t seem to too concerned with precise temperature controls. I have a feeling it had a standard error of +/- 50 degrees at any given time. The result: frustrated me and an indifferent kitchen, it was pretty much domestic absurdity. Not to mention I chose to use cheap pots and pans (the famed $2 Ikea pan and an ungodly blackened cookie sheet, for example). Luckily I found a way to adapt to less-than-ideal kitchen environments. Archaea of the cooking kingdom. Perhaps you will find me in hot springs one day.

Despite the setbacks in appliances and hardware, I had developed a pretty good steak protocol that was tailored to work in this kitchen. It was yielding medium-rare steaks consistently. It produced a perfectly satisfying brown crust. I started to laugh again. Life was good.

Click “more…” for medium-rare moneyshots and more steak rambling.
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Paleo Meatballs (made with flax seeds)

Posted in Low Carb, Uncategorized by kimandthi on April 26, 2011

Here’s an easy dinner to make. By easy I mean, most of the work is simply done in the prepping and cutting; the rest is taken care of with time and heat (thanks, oven). The main stars of this dish are the Paleo meatballs. In an effort to reduce the carb count, ground flax was used instead of breadcrumbs as a binding agent. Did they turn out just as well as regular meatballs? Read ahead to find out!

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Low Carb Cauliflower Crust for Pizza

Posted in Low Carb, Uncategorized by kimandthi on April 23, 2011

Hi! Another low carb recipe today, and a good one that could use up any leftover riced cauliflower. This crust is made up of mozzarella, eggs, cauliflower, and spices. I usually eyeball the amount of ingredients, and I’ve even gotten away with using just a half cup of mozzarella in a whole recipe when I don’t have a lot on hand. It tastes great, and it really can’t get any simpler. It may even be easier to prepare than regular pizza dough.

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Thai Red Curry with Cauliflower “Rice”

Posted in Low Carb, Uncategorized by kimandthi on September 21, 2010

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Here is a recipe for a low carbohydrate, high protein, and high delicious Thai red curry. In making the culinary switch from solely tasty cooking to dietary constriction, sometimes all you need to make favorite dishes appropriate is to replace an ingredient or two. In this case, that ingredient is rice.

Quite a large component of a curry dish, isn’t it?

In this recipe, the rice is replaced with grated cauliflower. YES, cauliflower! You might be thinking “Cauliflower tastes nothing like rice!” or “Cauliflower can’t fool me” or “huh…interesting”. Drained well, and cooked NOT to mush, it contributes the same qualities that rice does to a dish. That is, it turns out to be a wonderful base for this heavy curry, a bed to sop up the curry juices.

Thai Red Curry with Cauliflower Rice

For curry:
1 chicken thigh, sliced
1/4 yellow onion diced
1/2 green pepper sliced
1 tsp olive oil
1 tsp Thai red curry paste
1/4 cup light coconut milk
fish sauce
basil leaves

For rice:
1/2 cup cauliflower

1. Saute chicken thigh in 1 tsp olive oil, cook until browned, about 3 minutes
2. Add onions and green pepper to pan until soft.
3. Add curry paste to pan, and let paste fry for a minute to release aromatics, careful not to let it burn
4. Pour coconut milk in pan and bring to a simmer, add fish sauce to taste (should be <1 tsp)
5. Turn off heat, and stir in basil leaves

Rice
1. Cut cauliflower into slices, and chop, grate, or process cauliflower in food processor until chunky and has a similar texture to rice****
2. Add cauliflower to plate and microwave for 3 minutes (do not add water)

Makes 1 serving
255 calories
13.2g fat
7.2g net carbs
22.3g protein