Miso Ginger Salmon Salad

I haven't used miso much in my life. To tell the truth, I didn't even know where to find it in the grocery store until recently. It kept popping up as an ingredient that chefs around the world adore. And not just for Japanese inspired dishes. I decided to see what all that hoopla was about. Gotta say, now I get it. By the way, miso is made from fermented soy beans. The red paste is a stronger flavored variety. Mine has 3 carbs per tablespoon, so it fits well in our eating plan. Hint: I found a good organic paste with the vegan foods in the cooler section.

THIS SALAD! This salad is not the winner of a beauty contest, but the taste is incredible. It had me at first bite! My hubby looked at me sideways and requested leftover pork roast. That is the kind of guy he is. I don't know how I married someone with so little adventure in his soul. His only idea of salad is something covered with ranch dressing. Gotta love him--but love this salad too.

It starts with that miso based sauce. More than half of that pours into the salmon itself. Now this would be amazing with freshly baked salmon. It would be prettier too. My canned salmon is not so pink. But I was developing the recipe for a summer Diner News. No cooking here. This sauce certainly elevates a humble canned fish. Now that the fish tasted amazing, the rest of the sauce combined with sesame seed oil, a personal favorite of mine, to make a dressing. This stuff bursts with flavor! The lettuce is a simple carrier for all that taste. I also like the tangy flavor from my jicama pickles. (The small white cubes in the photo) I made those for April's Diner News. Crunchy still, after 3 months in the fridge! I will include the recipe at the bottom of the page, but you really should make sure you have all the 2017 Diner News issues in your collection. To do that, go here.

Miso Ginger Salmon Salad

6 oz canned salmon

1 tbsp red miso paste

2 tbsp apple cider vinegar

1 tbsp soy sauce

2 tsp erythritol/ stevia sweetener

1 tsp freshly grated ginger

1 tbsp sesame oil

3 oz spring salad mix

2 baby carrots

¼ cup jicama pickles

1 oz roasted peanuts

Drain canned salmon. Remove skin and bones or mash in. In a small bowl, combine miso, vinegar, soy sauce, sweetener and ginger. Add about 3/4 of this mixture to the salmon and flake with a fork. Set aside. To the remaining mixture, stir in sesame oil. This will be the dressing.

Divide salad greens between 2 bowls. Place half of the salmon into a ramekin. Turn it out over the greens. Finely chop carrots, jicama pickles and peanuts. Sprinkle over the salmon and salad. Drizzle the dressing over each salad.

Serves 2:   338 calories   7 net g carb

Please, do use fresh ginger for this one. It really is amazingly different from powered. Of course, the peanuts are a favorite too. So much going on in this salad. So very much Umami. That's the 5th taste receptor that is so hard to explain. The miso and soy sauce add that factor in, as well as the fish itself.
I just can't describe what a wonderful salad experience. If you are tired of chicken and ranch, give     this one a go. It is just one of the cooling summer recipes I will be featuring this month in the Diner News. Order for just $6 a year, 12 monthly issues.

http://www.247lowcarbdiner.com/html/newsletter.html

I am out of school right now. No paycheck coming in, so if you ever thought about ordering any book or Diner News, this would be a great time to go for it. The good news, is that John finally got a job. Not in his field, and definitely a paycut, but we are grateful for any employment after more than a year and a half. He can keep his part time ministry work, but he will be a busy guy. I am proud of his good attitude and humility. I know God is going to bless him. It has been a tough season for the Marshalls the last few years, but we are keeping our eyes focused on the blessings. Hope you do too.

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

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Golden Girl Salad Dressing

I have been trying to cut back lately. Adding some meals that are not only low carb, but low calorie too. I know, many of you don't need to do that. And, believe me, I am not counting or doing anything too drastic. But it seems smart to me to lower the amount of calories I normally take in as I age. I recall some dear friends of ours saying that they began to be filled up on much less food as they aged. Now that I officially qualify for many senior menus, I am awaiting that change in my hunger level.. My husband seems to be eating less, but not me. I stay as hungry as ever. Granted, he does have several years on me. My menu plan now calls for a few meals that range more in the 300 calorie range. Still low carb, but low fat too.  I still get my good-for-you fats at other times during the week.

So as spring has arrived and more salads are on the menu, I wanted a new low calorie dressing. I generally like the Skinny Girl dressings, but they do all seem to taste the same to me. This home made dressing is so different. I love cumin and this dressing tastes exotic and so substantial. Plus it is just around 11 calories per serving with just 1 carb. So move over Skinny Girl, I am more about Golden Girl these days. Even though I do still refuse AARP!

Golden Girl Salad Dressing

3/4 cup water

2 tbsp lemon juice

2 tbsp apple cider vinegar

2 tbsp nutritional yeast

1 tsp balsamic vinegar

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp sunflower lecithin

1/4 tsp glucomannan

(optional: 1 drop lemon oil)

Combine  ingredients in a bullet blender. Process until smooth. Let rest 5 minutes. Check thickness. Add more glucomannan if necessary and blend again.

Serves 6:  11 calories   1 g carb

This dressing is tart, but earthy. The sunflower lecithin helps as a thickener, but you could add a bit more glucomannan or xanthan gum instead. The strength of that product can really vary. I am experimenting with lecithin these days as I try to get the most nutrition out of everything I put in  my mouth. It helps with mouth feel and is good for my brain and nervous system as well.

I am doing this month's Diner News on the theme of  'Slimming Secrets". I have quite a few ideas to keep you--or get you--a little lighter. You won't want to miss it. In the mean time, this sweet puppy is my other way of keeping my energy up. Puppies make you feel young! My Trooper. Isn't he adorable?

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http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Copycat Monterey Melt Burger

I love it when restaurants low carb regular menu items for me without making an act of congress out of it. I always get a smile when we eat out at Whataburger. I have my order memorized. "Monterey Melt, not the meal, no bread. Please put all the other fixings on and put the Jalapeno Ranch in a cup. I would like a side of shredded lettuce to replace the bun. I know, it doesn't usually come with lettuce, so could you please add that for me?" I always get what I want. Sometimes the dressing is in a styrofoam cup, sometimes a ready made container. It is always delicious, and no order taker has ever been annoyed. Granted, it takes some longer than others to get that side of lettuce added. If you don't have Whataburger in your area of the world, then I am truly sorry. But then, you can make this copycat version of mine. Win!

I had a hankering for one of these burgers the other day. Yes, I can say "hankering" because I am from Oklahoma. Translated, it means craving or desire. But it was my only day during the week that I didn't need to leave the house. Woohoo, a no make up day for me. I had the choice of letting the world see my dark circles and age spots, or try to make it myself. You can tell which won. A couple of my students still talk about the day I didn't come to school with my makeup on. No, I don't wear a lot of make up, but my eyes definitely benefit from a good dose of mascara and eyeliner. That's another subject. Lunch is more important now.

So...lately I have been experimenting with sheet pan recipes. Now that we are just two, once sheetpan can easily cook our entire meal. I could never have done that with three teenage boys at home. The thing about the peppers on the Monterey Melt burger at Whataburger, is the texture. The are soft and lightly browned. Done like they were not in a hurry with a hot griddle. (Guess who usually hurries that step) They definitely benefit from a good dose of fat. So I thought the idea of peppers and onions baking on a sheet pan with the burger patties would work. Wow. It was awesome. And so easy. I even started with frozen patties.

Copycat Monterey Melt Burgers

4 - 1/4lb  80/20 ground beef patties

1 green bell pepper

1/2 onion

smoked sea salt to taste (or regular salt)

1/4 cup prepared Ranch dressing

1/4 tsp Chili Dawgs Jalapeno Seasoning

2 slices Monterey Jack Cheese 

2 slices American Cheese

Prehat oven to 350 degrees. Place beef patties on a rimmed cookie sheet. Slice pepper and onions into thin strips. Place vegetables around burgers. Bake for about 30 minutes. Toss veggies in the rendered beef fat and turn burgers at the 15 minute mark.

While the beef is baking, prepare the dressing. In a small bowl, combine Ranch Dressing and Jalapeno spice. Flavor will intensify as it sits.

When burgers are cooked through, plate the patties. Top with cheese slices and surround with peppers. Drizzle dressing over all.

Serves 1 or 2: each patty with fixings: 332 calories   4 net g carb

This is the seasoning mix I used to get a dressing that tastes exactly like the one at Whataburger. (it has more than just jalapeno in it) See the Chili Dawgs site for more info. No, I am not getting paid or product for this one. I just like it.

You might want to pick up the green chile version too for a recipe in the  April Diner News. Hint. Hint.





Now one little thing about the cheese. The burgers have one slice of each, but they use a thinner patty than I did here at home. You could go half and half on each burger. My hubster eats two, so it is easy to give him both. I think they would be cute half and half--I would break on the diagonal. Of course, you can use any cheese you like. Mine was actually Cheddar in the photo.

Now I get it. Some of you are going to balk at the idea of baking a burger in the oven. I promise, this works. As long as you have a good quality beef and don't overcook, it is going to be moist. No tough sear necessary. The peppers and onions are soft and flavored superbly with the beef fat. Just adjust your salt and pepper and use as much or little of the dressing as you like. Afterall, I have mine on the side.

So there, no super fancy meal here. No winning the Pinterest superstar meal. Just a yummy way to satisfy a specialty burger craving. I am trying to enjoy spring break without too much work. Progress reports are due. The weather has been chilly after weeks of sun and warm weather. Grr. That is not going to help the kids settle in after break. This is the time of year we teachers burn out and kids get extra squirrely. Still, I will be so proud at graduation. I hope you are doing things that make you proud too.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

Banh Mi -- International Flavor, No Bun!

This is a pretty popular sandwich in the food truck world. Slow roasted pork, infused with soy, lime, garlic, ginger, chili and 5 spice. Top that awesomeness with crunchy pickled veggies and jalapenos. No wonder the lines at the food truck are a block long. This Vietnamese specialty is not my mama's sandwich.

Of course, in my low carb kitchen it is not a sandwich at all. I made these into lettuce wraps. So good! I checked out several recipes and combined a few. Some of the purists use a pork pate as well as the shredded pork. I did try the suggestion of using potted meat product. Umm. No. I gave it a good shot, but this is simply better without that rather weird ingredient. (Just a little too much like cat food for my tastes)

Bahn Mi

3 lb pork butt, cut into about 2-inch cubes (don't trim off the fat)

4 cups water

3 tbsp soy sauce

2 tbsp lime juice

2 tbsp cider vinegar

2 tbsp erythritol/ stevia blend

1 tbsp fish sauce
2 tsp garlic powder

1 tsp ground ginger
1 tsp chili paste

1 tsp Chinese 5 spice powder

Combine all ingredients in a Dutch oven. Braise over medium heat, uncovered until all liquid evaporates, ab out 1—1 1/2 hours. When liquid is gone, place a lid on the pot and move it to a 300 degree oven. Bake an additional 45 minutes, stirring half way through. Remove from oven and let cool. Shred meat.

While the meat is cooking, make the pickled vegetables. 

Pickled Vegetables:

1/2 red onion, sliced thinly

3-4 radishes, sliced into matchsticks

1 carrot, cut into matchsticks

1/4 cup vinegar

1 tsp soy sauce

1 tsp erythritol

1/2  tsp fish sauce

1/4 tsp chili paste

Combine all ingredients, chill 1-2 hours.

Serve the meat wrapped in a Napa Cabbage leaf with pickled veggies and sliced fresh jalapeno.             

Serves 8:  395 calories   3 g carbs

This would be just as good as a salad with the meat and veggies over chopped napa cabbage. In fact, I ate it that way for lunch today. Lots of grading getting done. No drips into the computer!  This is really a good flavor profile. My hubby left off the jalapenos. He usually doesn't care for pickled veggies, but liked these. They really do make the dish!

We have had a lot of fun exploring the new cuisines of the food truck craze. We went to a festival, but sadly couldn't eat most of the offerings. When you go, be sure to snap photos of the menu boards. That way you can re-create low carb versions of the ones that interest you the most. I loved the easy to prepare hot dog selection. The lastest craze is cream cheese on them. And don't limit yourself to weiners. Think brats, sausages and hot links too. I am finding more and more with very low carbs, thus fewer fillers. Great for quick summer meals when you don't want to heat the house.

Check out the offerings in the June issue of the 24/7 Low Carb Diner News.  Order and get a whole year of monthly issues for just $6. 

Peanut Butter Bacon Sliders

Slider Buns

Tulsa Dogs

Ninja Nachos

Italian Joe Sausage Dog

Greek Chicken Souvlaki

Bacon Wrapped Onion Bombs

Georgia Peach Dog

Barbecue "n" Beer Pulled Chicken Sammies

Whiskey Barbecue Sauce

Seattle Brat Dog

Green Dragon Bacon Skewers

Jalapeno Peach Relish

 Order the News

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Ninja Nachos

I am seriously obsessed with food trucks these days. It is so not the old fashioned state fair kinda foods. You know, corndogs, funnel cakes and nachos with fake cheese?  Food trucks these days are hip. They are going gourmet; they love fusion of cuisines. Hence, Ninja Nachos. The foods are often healthy and really creative! We went to a festival a few weeks ago and I got tons of ideas. Of course, most aren't low carb friendly. But stealing some ideas here and there and duplicating at home with low carb choices--yeah!  So the June issue of the Diner News is going to feature my interpretations of fabulous food truck finds. I have some pretty amazing stuff. You should watch for my truck    the Diner News for June.

It is a little weird for me, since my family used to own a food truck. We definitely did a lot of hot work and never got rich. We sold fresh pork rinds. But it seems that the day has come for the food truck revolution. I think it would be fun to own my own and sell only low carb and paleo foods. But, I am too old and tired for that! Not to mention too poor to buy a truck. So a newsletter it is.

The recipe I am sharing tonight is actually 4 recipes. The secret is in the sauce so to speak. Two sauces and a marinade. All very important!  These nachos have a definite Asian flair. Teriyaki chicken, Thai Red Curry Aioli,  Thai Peanut Sauce, cilantro and jalapeno. Forget cheese. Forget tortilla chips. These are amazing! Gotta give a shout out to Crunch, the originator of this concept. Fantastic idea, except that they use wonton chips as the base. Betting there is a tad too much sugar in the teriyaki sauce too. I am not too sure what goes into the Crunch version, but here is what I came up with. Really tasty.

Ninja Nachos

Teriyaki Chicken: 

1 lb boneless, skinless chicken breast

1/4 cup soy sauce

1 tbsp erythritol / stevia blend

1 tsp garlic powder

1/2 tsp ginger powder

1/2 tsp fish sauce

1/2 tsp red chili paste

5 oz package pork rinds, spicy or plain

1 cup shredded Napa cabbage (or plain cabbage)

1/4 cup Thai Pepper Aioli (see page 2 for the recipe)

1/4 cup Thai Peanut Sauce (see page 2 for the recipe)

1/4 bunch cilantro, diced

1 fresh jalapeno pepper

Place chicken in a freezer bag. Add soy sauce, sweetener, garlic, ginger, fish sauce and chili paste. Marinate chicken for 4 hours or overnight. Discard marinade and grill on a contact grill. Cut into cubes. Divide pork rinds among 4 plates. Top with shredded Napa cabbage and cooked chicken. Drizzle with Thai Pepper Aioli and Thai Peanut Sauce. Garnish with fresh cilantro and fresh jalapeno.

4 Servings:  356 calories     3 net g carb

Thai Pepper Aioli

3 tablespoons mayonnaise

2 teaspoons Thai Red Curry Paste

Serves 4: 79 calories  1 g carb  

Thai Peanut Sauce

2 tbsp natural peanut butter

3 tbsp water

1 tsp soy sauce

1 tsp Thai red curry paste

Combine all ingredients until smooth

Serves 4: 55 calories  1 g carb

 One word of warning! Eat these up immediately or the pork rind nachos will get mushy. My pork rinds were a little on the small side, so I ended up eating with a spoon. If you have large enough rinds, go ahead and use your fingers nacho style.

Also, if you prefer, you can prepare the chicken in a small crockpot. Just cook the chicken in the marinade.  You can also sub Sriracha for the red curry paste.

Remember, to order the food truck issue, just order the Diner News. The June issue will be out on the 1st. You will get a whole year of the news for just $6. Such a bargain.

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The Chicken Cook-Up

I like chicken. Unlike many who sing the praises of chicken thighs, I actually prefer white meat.

I like to buy a large package of breasts at cheap prices at the warehouse club and save some bucks. Then on prep day--you all do know what that is, right? On the day I prep foods for the week, I have a plan. This morning I prepped the entire package in almost no time. Today, I will share the new flavoring combinations I came up with following my Saturday shopping spree.  Large batch cooking is not a new concept in the Diner kitchen. It is the kind of thing that keeps us eating healthy food when life gets crazier during the week. One mess to clean up, a little time invested, and loads of easy to fix meals later on. Not only low carb, but low calorie too.

Hubby happened to offer to grill burgers today, so I prepped two breasts for the grill. Those were easy with my latest spice purchase. Trader Joe's "21 Seasoning Salute" blend. I am ashamed to be writing about this since this simple technique is such a no brainer. Just sprinkle and grill. But then simple doesn't describe this blend. No salt--but a terrific combination of onion, black pepper, celery seed, cayenne, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon and citric acid. I would not want to pull all of these ingredients out of my pantry! Thankfully Joe did it for us. The whole jar was under $2 also. Bargain! I especially love the brightness of the lemon.

I made a batch of ground chicken patties with this spice blend as well. They taste very much like a mild sausage. These patties would go with just about any side dishes. To make the patties, I grind 2-3 breasts in my Ninja Master Prep. To that, I add 1 1/2 - 2 tsp of the seasoning blend and a good sprinkle of salt. These patties, I chose to bake in the oven. I don't mess with trying to hand form patties. I just spoon the chicken onto parchment paper lined cookie sheets and smooth them out with a silicon spatula. Then, bake about 20 minutes at 400 degrees. These are the patties in the center of the plate.

With those in the oven, I am ready for the second flavor. I don't bother washing the blender. Any little bits of seasoning will work fine for the next batch. This is also a Trader Joe's special. To two breasts, I added 3 tbsp of their Green Dragon Hot Sauce. This is a dandy addition to the patties. Just a slight heat infused into the meat to make it interesting. That is why I love adding flavors to ground chicken. The whole entree has that ramped up flavor, not just a sauce on the outside. Green Dragon is much like Sriracha, with that bit of sweetness. Not too much to worry about the carbs, at least for me. This sauce is made with jalapenos and tomatillos, habanero, cilantro and lime. So good!  These made 4 nice patties which I fried in a non-stick skillet. I like a little more heat, so I may add a bit more sauce on top. Hubby can do them plain, but I am betting these will be lunch salads for me at school. In the photo, these are the browned patties at the bottom of the plate.


Lastly, I ground the remaining 3 breasts of chicken with about 1/4 cup of Buffalo Chicken Sauce. You can use Frank's brand, but I admittedly use the brand from the Dollar Tree. Zero carbs and I love it. Louisiana Supreme Chicken Wing Sauce. A dollar well spent. Again, I don't bother to wash the blender pitcher. This mixture is a little bit wetter. It spoons really easily onto the cookie sheet. I would never try my ground chicken on the outdoor grill, as it would certainly fall through the grates. But an oven bake or pan fry is excellent. Less browning in the oven, but easy peasy on the cook. These take a little longer in the oven-- go for 25 -30 minutes for 6. Add a drizzle of blue cheese dressing when you reheat, and you have great flavor! In the photos, the Buffalo patties are the highest stack with the orange tint.

So there you have it. From nearly 6 pounds of raw chicken, I got 18 servings. All cooked and ready to eat or reheat. Four completely different meals to rotate. And just about an hour in the kitchen. It pays to invest some time on prep day. I find it pays to grind my own chicken as well. This was $1.79 per pound. Hard to beat! If you would like more chicken patty recipes, check these out!  Thai Spiced Chicken Patties, Chicken and Green Chili Volcanoes, Chicken Rollatini, Smoked Paprika Chicken Burgers, Coconut Curry Chicken Nuggets, Chicken Pizzoli, Mesquite Chicken Burgers, Homemade Chicken Chorizo

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles,  A Table for Two here

Ultra Sriracha Barbecue Sauce and the Ultimate Man Burger

If you happen to have the Classic Diner e-book, you  probably know that "Ultra" is kinda my code word for beer. We Marshalls are not beer drinkers, but I do seem to appreciate it in cooking now and then. Beer as a marinade in my Ultra Chicken is the bomb and has lots of great recipes. I call everything Ultra because Michelob Ultra is a very low carb brand choice. That and I just like the sound of it. My man also liked the Ultimate Man Burger. You decide if it is the man or the burger that deserves that description...

Gotta admit that the hubby was rather fearful when he saw me putting this sauce together. Not of the beer, but of the Sriracha. Don't worry--the heat is not a big deal here. If you like it, you can add some more even. You will have plenty of sauce for multiple burgers. You will want leftovers because this is good stuff!

This month's Diner News is all about "man food." This sauce is in the newsletter, and let me tell you--it's perfect man food. So many complex flavors going on here, but remarkably easy to make. This sauce will be great on burgers, brisket, pulled pork, you name it. We used burgers. Yes, from frozen patties, but an upgrade would be even better. But if you are like us, and some meals need to be easy fix--this sauce will take those preformed patties to wonderful places. Cook the burgers on the grill, baste them with this sauce. Then just fry a little bacon and saute some onion for topping and you are ready for the Ultra experience.

Ultra Sriracha Barbecue Sauce

8 oz tomato sauce

8 oz Ultra Michelob or any light beer

1/3 cup soy sauce

1/3 cup granulated erythritol blend sweetener

2 tbsp Worcestershire sauce

2 tsp smoked paprika

1 1/2 tsp Sriracha sauce

1 tsp garlic powder

1 tsp onion powder

1/8 tsp stevia powder (or 2 tsp granulated sweetener of choice)

1/2 tsp glucomannan (m.o.l.)

Combine all ingredients except glucomannan in a saucepan. Stir well and simmer on the stovetop over low heat for 10 - 15 minutes. Add the glucomannan to the sauce. Use a stick blender to make sure sauce is free of clumps.  Adjust the amount of glucomannan as needed.  (xanthan gum can also be used)

Sauce is 2 tbsp serving = 25 calories 3 net g carb

We are eating good around here this month. Bet ya wanna know what other manly meals we are enjoying. But you will just have to wait til the April Diner News comes out. Hubby's team--the Razorbacks of Arkansas-- is out in March Madness, but my Sooners are in the Sweet 16. It may be time to come up with some game treats too. Spring break is over for me--again I didn't get everything done that I wanted to. I always try to fit so much in that week. But spring is here and I do love that.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.