Friday, November 7, 2014

More fun with Avocados

I'm on a roll with the avocados right now.  (If a post in March and a post in November count as a "roll.")

See, I love salads.  But it's gotten quite nippy outside of late, and it's hard to want to eat a chilled dish when your hands are already half numb.

So what's a gal to do?

Top the salad with something warm and melty, of course.

Steak Salad with Avocado

Lettuce mix of your choice
Shredded steak (see below for more details)
1/2 cup shredded mozzarella

1 tsp oregano
3 Tbsp mayonnaise
Salt and pepper to taste
Olive oil

In small frying pan, drizzle oil and heat till shimmering. 

I'm going to say a quick word about the meat here.  This is a great place to use leftover steak.  Just cut into small chunks and toss into the pan with the oil.  If you don't have leftover steak, then ground beef is a very acceptable substitute.  At the moment, I have a lot of unseasoned ground pork which actually works very well too.  So there's a good bit of flexibility based on what you have in the fridge.

Add the oregano, salt and pepper.  I like lots of pepper.  You can also add onions, green pepper and mushrooms for a Philly cheesesteak effect.  I'm a bit of a purist, so I stick to the meat and seasonings, but hey, whatever floats your boat.

While your meat is sizzling nicely (and putting off mouth-watering smells), fill a bowl with the lettuce mix of your choosing and add the shredded cheese.  Also chop the avocados and set aside.

Once the meat is nicely warmed, add to the top of the salad.  Now while the pan is still nice and hot, toss the avocado in long enough to warm it up.  It'll pick up the seasonings too, which is just awesome.  Pile on top of the meat.

Now here's the crazy part.  The mayonnaise.  Glop it right on there.  It's called "dressing" for a reason, and you're going to use it as exactly that.  The meat will make it warm and melty, and when you mix it with the cheese and lettuce....let's just say it's like a gooey steak sandwich without the bread. 

All you need now is a fork.

Who says you can't have salad on a cold day?

Wednesday, April 9, 2014

Fun with Avocados

OK, so I know it's been a while since I posted anything new.

In fact, it's been like a year.

OK, OVER a year.  Sorry about that.

Truth is, it's hard to keep up a blog after the initial fun of posting everything you think of.  Eventually real life starts taking up your time again (as it should), and suddenly your last post has a 2013 date on it and you want to cringe.

Also, not gonna lie, I kind of fell off the low-carb wagon for a while.  REALLY fell off.  I'm back in my fat pants and feeling lousy, so the motivation I haven't been able to find for a while has finally rematerialized.  I've been back on keto for 2 weeks now, and feeling better than I have in many months.  It's amazing how good it feels to actually BURN the fat, instead of putting it on.

So anyway, thanks to keto and my California-loving sister, I am learning to love avocados.  Like, REALLY love avocados.  Yeah, they're weird-tasting, and oh so very green, but like all odd foods, they kind of grow on you.  And they're VERY keto friendly, full of fats and with a creamy texture that's hard to find in low-carb cooking.

My newest favorite concoction is an egg scramble, with steak and avocado.  Hey, don't knock it till you try it.  I'm pretty much obsessed with it at the moment, it's SO tasty and filling, and good on fiber and carb count.  I estimate total carbs for this recipe to be about 5grams, give or take.

So here you go, for all you adventurous (and excruciatingly patient) readers.  Your tastebuds will thank you. 

Avocado Steak Scramble
1 small steak (any kind, it can be cheap if your budget is strained)
1/2 avocado, peeled and cored, diced
2 slices swiss cheese
4  eggs
2 Tbsp heavy cream
drizzle olive oil
Natures Seasons seasoning mix

Cook the steak on low till medium-to-well done.  You can season it with salt and pepper while cooking if you like, but we'll season it again later anyway.  (PROTIP: this is a great recipe for using up leftover steak in the fridge!)

Combine the eggs and cream; beat till smooth and frothy.

Now cut the steak into bite-sized pieces and toss it in a frying pan with the diced avocados and olive oil.  Season it generously with the Nature's Seasons.  If you haven't ever used this mix before, it's pretty amazing; you should be able to find it in the spice section of the grocery store.  Once nice and warm - but before the avocado gets mushy - set aside in a separate bowl.  Return the frying pan to the stove.

Scramble the eggs in the pan with what's left of the seasoning and oil.  Once the eggs are done to your taste, you need to melt the swiss over top of it.  You can do this in the frying pan if you like, with a lid; or you can transfer the eggs to a plate and microwave it for about 45 seconds.

Top with the steak and avocado bits, and be prepared to have your tastebuds go frantic.  It's just that good.

I am having problems with transferring pics to my computer at the moment, but I will try to post one as soon as I can get it sorted out.  It will make your mouth water, I swear.