"Hungarian Goulash"

I know this is not a traditional goulash, but that is what my mom always called it. 

Please note also that not everyone will like this. My family adores it, and it comes with a story.  If you try it and find it disappointing, I apologize in advance. I hope you will find a new favorite dish, though. 

This is a recipe my mother was given in her college days.  (This would be in the early 1930’s.) We believe she received it from the Hungarian landlady at her boardinghouse. It is a longstanding family favorite.  My brother loved this so much that Mom cooked it for Christmas dinner whenever he came home, and we had it for my pre-wedding wedding lunch for his benefit, since he kindly came home to walk me down the aisle.

2 medium onions, sliced thin

3 tablespoons cooking oil

3 tablespoons Hungarian paprika

3 pounds boneless pork butt, cubed (originally half pork and half veal)

2 pounds sauerkraut, drained but not squeezed dry (the bagged kind)

1 - 28 ounce can stewed tomatoes or 2 smaller cans (last time I used canned diced tomatoes with good result)

wide egg noodles, cooked and buttered (Obviously not a low carb thing, but how we ate it in the good old days. Nowadays, I omit them from my plate or bowl with a small sigh.)

full fat sour cream to garnish

In large pot, heat oil and sauté onions with paprika over medium heat until limp, stirring occasionally.  (Do not brown them.) Add pork cubes, sauerkraut, and canned tomatoes with their juice.  Cook at low simmer for at least an hour and a half, or until it smells delicious. 

****Do not be alarmed by how it smells initially!  The dish undergoes an almost magical change over time. I still don't understand it. ****

Serve with a generous dollop of sour cream on top.  That is the perquisite of low carb! 

Super Simple Sour Cream Dip

This is so simple, I am almost embarrassed to mention it. But I love this stuff!

Two ingredients:

full fat sour cream
garlic salt

I honestly have never measured. I just combine and taste as I go. This is probably a good thing, as your tastebuds might disagree with mine!

So you take some sour cream, sprinkle on some garlic salt, stir, and taste. Adjust as needed.

Good served with pork rinds or your favorite low carb vegetables.

I'm blushing. (Yeah, this is just my speed.)

Paula Deen's House Seasoning

I make this in quantity and use it in or on just about everything. Except dessert!

This is a ratio thing. You can make it in any quantity, large or small, by following this proportion:

4 parts salt
1 part ground black pepper
1 part garlic powder

So...

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

or

4 t. salt
1 t. pepper
1 t. garlic powder

and so forth.

Mix ingredients together and there you go.

Try a small amount to see if you like it.

I have this in a large kitchen shaker for cooking, as well as small shakers for use at the table.

Note: This will tend to clump up in humid weather. Just stir it a little and it will be shake-able again.

If you see a recipe here that calls for "Paula," this is the stuff.

Skillet Chicken Cordon Bleu Recipe

Easy and really good! GG 8-2015

Serves 4

Ingredients:

• 2 tablespoon butter
• 2 tablespoons olive oil
• 4 whole boneless, skinless chicken breast, cubed (or thigh meat)
• 1/2 cup chicken broth
• 4 oz cream cheese
• 2 tablespoons heavy cream
• 1/2 cup overflowing of shredded Swiss cheese
• 1/2 cup overflowing of diced ham

Directions:

In a large skillet over medium high heat cook the chicken breasts in the butter/oil for 10 minutes each side or until browned.

Remove chicken and set aside. In the same skillet add the chicken broth and stir to deglaze the pan.

Add the cream cheese, cheese, cream, and ham. Heat to boiling, stirring often. Return chicken to skillet. Reduce heat to low. Cover and cook for 5 to 7 minutes or until the inside of the chicken is no longer pink, stirring occasionally.

***Gay's Note: This would be good over Cabbage Noodles, cauliflower rice, or the like.

from:

http://www.deliciously-thin.com/chicken-cordon-bleu-recipe.html

Quick and Easy Mexican Beef and Pepper Skillet

Beef and Pepper Skillet Recipe

Adapted for low carb by Gay Griffin from Taste of Home

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

TOTAL TIME: Prep/Total Time: 30 min.YIELD:6 servings

Ingredients

1 pound lean ground beef (90% lean)

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 tablespoon chili powder – only if necessary

1/4 teaspoon salt

1/8 teaspoon garlic powder

1-8 oz. can tomato sauce

1 onion, chopped

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

possibly some zucchini if desired 

3 t. sugar equivalent sweetener (to taste - I like it a little sweet)

xanthan gum if needed

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

(or LC cheese sauce to taste, stirred in and melted, or both!)

Directions

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

2. Add tomatoes, broth, chili powder if needed, salt and garlic powder; bring to a boil. Stir in peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is mostly gone. Thicken with a little xanthan gum (maybe a half teaspoon) if desired. Or stir in some low carb cheese sauce if you have some. 

3. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

© 2015 RDA Enthusiast Brands, LLC

from Taste of home

Gay’s Low Carb “Zippy Barbecue Sauce”

Gay’s Low Carb “Zippy Barbecue Sauce”

Adapted from The Encyclopedia of Cooking by the Culinary Arts Institute

It’s quite mild, but you can spice it up any way you like.

1 c. water

1 c. low carb ketchup

1/4 c. cider vinegar

1/4 cup sugar equivalent (Splenda, etc.)

1/4 cup onion, chopped

1T. Worcestershire Sauce

2 t. Dry mustard

1 t. chili powder

Combine ingredients in saucepan and simmer about 15 minutes.

If using this to cook chicken or the like, use about half of the water. 

Shake and Bake Chicken

Shake and Bake Crunchy Oven Fried Chicken – Gluten Free

Adapted by Gay Griffin

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 16 drumsticks

Serving Size: 2 drumsticks

Calories per serving: 510

Fat per serving: 27.6

This simple oven fried shake and bake chicken recipe is gluten free and low carb. The preparation time is less than five minutes and clean up is a breeze.

Gay’s note: This puts “the Colonel” to shame! It may be addictive. Make extra coating. It takes more than specified here, especially for thighs. 

Ingredients

 chicken thighs with bone and skin on – or drumsticks if you prefer

Make at least a double batch of this:

1/2 cup almond flour

2 1/2 teaspoon kosher salt

1/2 teaspoon ground pepper

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon sage

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

grapeseed or other good flavorless oil

Instructions

1.    Preheat oven to 450F.

2.    In large zipper storage bag, combine all ingredients.

3.   Line one or more jelly roll pans with nonstick aluminum foil.

4.    Drizzle oil generously over each pan.

5.    Place a couple pieces of chicken in the seasoning bag and shake until coated.

6.   Place coated chicken on lined pans.

7.    Bake, uncovered, for 30 minutes. Flip and bake 15-20 minutes longer for drumsticks. Thighs take at least 30 minutes per side, or 35 for the really large ones. Test for doneness with a thermometer. 165 degrees minimum for safety. 

Notes

Other suitable spices are thyme, marjoram, and rosemary.

8 servings (2 drumsticks)

Nutrition: 510 calories, 27.6g fat, 932mg sodium, 2.2g carbs, 0.9g fiber, 1.3g net carbs, 60.0g protein

From:

http://lowcarbyum.com/shake-and-bake-chicken-recipe-gluten-free/