Tuesday, March 22, 2011

Un-Corned Beef Reuben

3 out of 4 Forks
Serves: 1
Difficulty: Couldn’t Be Easier!
Prep Time: 5 Minutes
Cook Time: <5 Minutes (Ice box to plate in10 minutes or less or your sandwich is free!)

Un-Corned Beef Reuben Sandwich
2oz Left-over Un-Corned Beef (sliced to your preference)
1oz Swiss Cheese, low sodium
1/8c Sauerkraut
1 Tbsp LC, Thousand Island Dressing (recipe follows)
1 Tbsp Course-Grained Mustard
1 Tbsp Horseradish Sauce, optional
2 Revolution Rolls

Slather mustard on both rolls. Split one ounce of Swiss cheese between the two Rev Rolls. Split the corned beef between both rolls. Place the rolls under the broiler or in the toaster oven and let it broil till the toast command clicks off or until cheese melts – whichever comes first. Top with well-drained sauerkraut and finish with a glob of low carb Thousand Island or Russian dressing. I add horseradish sauce for extra goodness.

Now smush the two halves together and cut the sandwich in half. Serve with an ice box dill pickle and something yummy (oh heck-fire, go nuts and have it with broccoli if you want)! You’ll forget all about New York.

And the best news? This kind of reuben won’t put a dent in your carb bank, nor is it high fat for those of you watching your fat. Totally guilt-free yummiliciousness!

Thousand Island Dressing – Low Carb
Serves: 1
Difficulty: Couldn’t Be Easier!
Prep Time: 5 Minutes
Cook Time: <5 Minutes

1/2c Mayo (points for you if you made your own)*
2 Tbsp Reduced Sugar Ketchup
2 tsp Yellow Mustard
1 Tbsp Onion, grated
2 Tbsp Dill Relish (I used Vlassic)
½ tsp Granulated Garlic Powder
Kosher Salt and Pepper to taste
4-5 Drops Concentrated Liquid Splenda or a pinch of Stevia Glycerite Powder

Peel and grate about a tablespoon of onion so that you get not only the onion itself, but its juice as well. Add all other ingredients to the bowl. Mix well using a spoon. Taste and adjust seasoning. Dressing will keep for up to two weeks in a covered container.

*By the way, you can sub 1/4c Mayo and 1/4c Plain Yogurt for the 1/2c Mayo to make it even lower fat and lower in polyunsaturated fatty acids. Yogurt is a fermented food which is a plus for you if you aren’t sensitive to dairy.

Click here to find the Revolution Roll Recipe

Nutritional Information:

Thursday, March 17, 2011

Un-Corned Beef Brisket

Serves: 8 with leftovers
Difficulty: Super Simple
Prep Time: 30 minutes if trimming whole brisket
                    15 minutes if using pre-trimmed brisket flat
Cooking Time: 6-7 hours in Crock Pot on Low
                                              4-5 hours in Crock Pot on High
                                              3-4 hours in covered pan in 400* oven

Un-Corned Beef, Roasted Rutabagas, Turnips and Cabbage.
3-5lb Trimmed Beef Brisket* (or store-bought corned beef brisket)
2 palmfuls Mustard Seed
2 palmfuls Pickling Spice
8 Whole Cloves
10 Juniper Berries (I forgot these and was out)
2 Palmfuls Red Pepper Flakes
2 Palmfuls Kosher Salt
1 Palmful Black Peppercorns
½ c Country Style Dijon Mustard
4-5 cloves Garlic, peeled and smashed
4-5 sprigs Thyme, fresh
4 crumbled Bay Leaves
1 can Guinness (Can sub 1c low sodium chicken broth or 1c. water)
1 bag Boiler Onions, trimmed and peeled
6-8 Baby Carrots, sliced in half lengthwise

Coat both sides of brisket in mustard. Measure out spices and mix together in a small bowl.
Liberally coat both sides of the brisket with spice mixture and rub into the meat a little, making sure it adheres. Top with fresh thyme.

Put in 2gallon bag. Squeeze out as much air as you can. Place plastic bag in a pan to catch any drippings if the bag leaks. Park it in the ice box for a few hours or up to 24hours to marinate.

Remove meat from bag. Discard any liquid that accumulated while it marinated. Place meat on a bed of sliced onion or on top of a bag of boiler onions and baby carrots.

Pour a can of Guinness over the meat. Cover and cook 6-7 hours on low heat or 4-5 hours on high heat. Begin checking meat for doneness at 4 hours. The slower it cooks the better. Never let it run dry. Typically the brisket will render its own juice that will mix with the ale.

Once done, remove un-corned beef brisket and allow it to rest for 15 minutes. Cover it with aluminum foil to keep it from drying out.

Also, you can cook un-corned beef up to two days ahead and refrigerate. Retain the liquid and re-warm it in its own liquid on serving day. Making it a day ahead is great because then you can use a little of the fat rendered during cooking to sauté and glaze steamed cabbage and root veggies. Forget about the potatoes and try adventure! Turnips and Rutabagas are wonderful when steamed in part of the cooking broth from the un-corned beef.

*SusieT's Note: You can use a whole brisket as I did, but unless you have a lot of space in your ice box and oven, it will be a pain in the tookus! You can also buy a whole brisket and trim it into two sections: the point and the flat. Each of these sections should have some of the fat trimmed as shown in the recipe.

I prefer the point end of the brisket. Yes, it's fattier but that is exactly why I prefer it! The point end retains its moisture better during cooking. It will render out a lot of the fat and the rest that is left, helps it taste juicy and unctuous. 

Nutrition: Un-Corned Beef Per Serving

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Sunday, March 13, 2011

Faux Pho - Shrimp Version

Faux pho - shrimp version.

4 of 4 Forks
Serves: 4 Huge Servings
Difficulty: Super Simple
Prep Time: 15 minutes
Cook Time: 45 minutes

2 qts Low Sodium Chicken Broth, using fresh is a bonus!
1 inch Ginger Root, sliced in thin “coins”
2 cloves Garlic, whole, peeled
4 sprigs Italian Parsley
4 sprigs Cilantro
1/8 to 1/4 tsp Chinese Five Spice Powder
1 Tbsp Reduced Sodium Soy Sauce
1 tsp Sambal Oelek, optional
2 tsp Sesame Oil
9 oz Baby Spinach (about 6 cups)
6 Mushrooms, fresh
2 Green Onions
¾ lb Shrimp or other protein, frozen will work in a pinch
2 – 9 oz pckgs. Shirataki Noodles

Optional Garnish:
Mint, fresh
Cilantro, fresh
Serrano Pepper, fresh
2 Green Onions, sliced coarsely
Bean Sprouts, fresh

Combine the first nine ingredients in a large saucepan and simmer over medium heat. The longer and slower the broth and seasonings simmer, the better the flavor – try to make it 25-30minutes.

While the broth simmers, rinse the shirataki noodles in cold water for a minute or two to remove the slight fishy smell. Let them drain. Don't worry, the noodles take on the flavor of the dish you’re making.

Strain the broth and discard the strained bits. Return broth to the pan. (Honestly, I don’t bother straining it, I just eat the ginger and garlic and herbs as I discover them in my bowl!)

Add mushrooms, two sliced green onions and shirataki noodles and simmer for 15 minutes. Add shrimp and cook five more minutes. I add the shrimp, shells and all, and peel them as I eat them! The shells add flavor to the broth and keep the shrimp from over-cooking. Add baby spinach and sesame oil just before serving.

Serve pho steaming hot with an optional garnish of fresh mint, cilantro, green onions, serrano chilies, fresh bean sprouts and a wedge of lime.

Susie T’s Notes: Don’t freeze shirataki noodles. Because they are about 90% water, freezing causes them to become dry and very hard. Not a good idea!

Nutritional Information