Recipes

Zero Carb Recipe Corner & More 
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Enjoy!!!



(ZC) Moussaka

Ingredients

4 Oopsie Rolls
1/2 tsp. salt
1/4 tsp. black pepper
1/2 T. garlic powder (or 1 T minced garlic)
2 lb. ground chuck (80/20)
1 tsp. dried oregano
1 tsp. ground cumin
1 T butter (glass 8x8 glass baking dish)
1 cup whole milk ricotta cheese
1 cup heavy Whipping cream
1/2 tsp. paprika
2 eggs
1/3 cup grated Parmesan cheese

Directions
Preheat oven to 375 degrees F.

Ground Beef mixture
In a large skillet, Add ground beef, oregano, cumin, garlic, salt and pepper. Brown evenly.

Topping
In a medium mixing bowl, combine ricotta cheese, heavy whipping cream, salt and paprika. Add eggs and blend together.

In a buttered glass 8 X 8 baking dish, layer Oopsie Rolls on bottom (they will overlap), then ground beef. Pour ricotta cheese mixture over layered ingredients. Sprinkle with grated Parmesan cheese. Place Moussaka in the oven and bake for 40 minutes. Let stand for 10 minutes. Cut into 6 servings and serve warm.




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Step by Step Fatty Beef Brisket Recipe- Oven Method

I am posting this recipe by Special Request for my (ZC) family member Gaby (Pictures to follow later when I make my next brisket)

First you must pick out a good brisket with a nice large fat cap. Yes this is Zero Carb and we love FAT!! I will post this stock photo of a Brisket I bought in the past. I try to get one around 12 pounds or so. Sometimes I can't find one under 16 pounds. The biggest one I cooked was around 22 pounds. That was way too big. 

Ingredients:

  • 10 - 12 pound Fatty Beef Brisket
  • garlic powder
  • onion powder
  • cracked black pepper
  • kosher salt
  • any dry spices that you like on beef

  1. First preheat oven to 400 degrees. Select a Untrimmed Beef Brisket with large fat cap.Rinse and pat dry with paper towels.



2. Season (or not) on both sides of Brisket. I use garlic powder, onion powder, paprika, cracked black pepper, kosher salt. Just put the spices you like. I put a generous amount on both sides and pat the spices down with my hands.(this is not my photo, but it looks about the same)





3. Line a roasting pan with heavy duty foil. Place brisket fat side up.Then seal the top of the pan on all four sides with foil. Crimp down on edges. Do not poke holes in the foil.




4. Place roasting pan in the center of the oven rack and cook for 3 hours.Do Not open the oven at all during this time. Not Once! Just set the oven timer or other alarm for 3 hours and chill out for awhile. When the alarm goes off, remove the entire package out of the oven and let it rest for at least 2 hours. Important: DO NOT OPEN PACKAGE AT THIS TIME. Let it rest in peace. 

5. I then open the package up and cut sections that can handle and use my meat clever and cut the meat into cubes. I place all the cut meat into a large plastic container, then pure all the juices and tallow into the container and to let it marinade. Brisket will dry quickly once cut. So the juices and tallow play a big part.

I like to cut my Fatty Beef Brisket into Cubes:



*You can Slice the Brisket instead of cubing it up like me.VERY IMPORTANT: slice across the grain.


What ever you do, DON"T shred the brisket. It will be tough and nasty.

Later I will substitute my real pictures for these when I cook my next brisket. 

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Step by Step: BBQ Beef Ribs

INGREDIENTS:
Beef back ribs
Garlic powder
Onion powder
Crack black pepper
Kosher salt

Other items:
Gas grill
Wood chips (any kind)
Wood chip box (or foil packets)
Wooden skewers

First soak the wood chips in water.




Beef back ribs from Randall's


Rinse, pat dry with paper towel season the ribs with seasoning. You really can use any that you like or none at all. It is up to you. Pat down the seasonings with your hand. Then cut in half to the best of your ability. If you have uneven amount of bones it will be uneven like mines.



This would be a good time to fire up the gas grill. I remove the "warming rack". You can notice the "Dirty Side" is where the the meat will be and the drippings fall on the ceramic briquettes. The cast iron wood chip box goes directly over the heat. I put the fire on high to get the box hot and the chips smoking. This can take around 20 minutes or more. 





 I have a fancy Rib rack, but I will try a new (to me) idea that I just thought of for those who do not have a rib rack. We will make rib "tents". You will need the skewers. Take two halves and lean the tops like a tent. and use a skewer to keep them together. The thicker ends at the bottom, Just push the skewers through the meat between the bones. They will probably be at an angle. Once through just snap off the end and use the other half on the other end. It does not need a point. Just push and it will go through. They are pretty stable.










Once the wood box starts to smoke a little put the ribs on the rack opposite of the wood box.











Now close the lid and do not play peek-a-boo. (I normally get the temp u to around 250 and let it cook for 1 and 1/2 hours and then put it in the oven for another hour in a roast pan sealed with foil over the top) Get the temperature to around 400 degrees and cook for two hours.

This is the way it looks like after only 20 minutes. I wanted you to see the smoke box in action.










After two hours of cooking the Beef ribs look like this. They were fully cooked and pretty tender. The areas of the ribs will little meat were crunchy. Next time I will cook them my regular way at 250 degrees on the BBQ for 1 and 1/2 hours and then in the oven sealed with foil in a roasting pan at 400 degrees for an hour.

I cut them up after they cool a little. Yes, I sampled one.










ENJOY

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Step by Step Grilled Rib eye steak


Ingredients:

4 Rib eye steaks (one inch thick) about a pound each
Onion powder
Garlic powder
Kosher salt
Cracked black pepper
Paprika

I used a medium size coal grill ( Weber). Stack coal in a pyramid shape in the middle of the grill. Pour lighter fluid over the coal and let stand for about four minutes, then light. You will have to wait about 20 minutes.










This is a good time to rinse the meat and pat dry with paper towels. Spice to taste. I only applied spices to one side of the steaks.










Once the flame goes down, spread the coal and place the rack on top for 5 minutes.










Place Rib eyes spice side up on grill rack and cover. If your grill have vent holes open full. My grill has vents on the sides and on the lid.










I cooked these Rib eyes for 7 minutes on each side. Flip only once. Thicker steaks (over one inch) need lower heat and more time, thinner steaks (one inch or  under)  need high heat and less time.

Chart for one inch thick Steaks 











I then place the Rib eyes on a cutting board and cover them with foil and let them rest for 10 minutes.











Here is the final result. A rather nice juicy Medium Rare Rib eye. 










Enjoy!!!
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Step by Step Flash Freeze Method
Click on pictures to enlarge.

I use this method to store cooked Steaks and Beef patties. 

Let your cooked meat rest on a cutting board to room temperature. I cut mine in half to roughly 8 ounces or a little less. This step is not necessary. you can freeze them whole it won't make a difference.










I then line a cutting board that will fit in my freezer. you may use a tray, plate or whatever you have. The trick is to use wax paper. You could use parchment, but in these parts wax paper is much cheaper.

 








I then simply put it carefully in the freezer and let it freeze over night. Then I place the frozen goodies in a zip-lock storage bag and the meat is ready for action on a moments notice.











The next day I take out the frozen goodies. They look dry, but believe me they are moist and delicious the next time I eat them with no freezer taste at all, no not at all. 










I then place these Life Saving Goodies in a Zip-Lock bag and store them back in the freezer for future use. 

These babies are wonderful and full of taste. My microwave has an "Auto Defrost" selection. It allows me to set the weight of the food being defrosted. They come out warm with little to no extra cooking.
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Step by Step Meatloaf Ala Cindy

This is a recipe form one of my Zero Carb sisters from the Forum ZIOH. It is a Keeper!!! I hope you enjoy it as much as I did.

Measured Ingredients

Add all ingredients into large mixing bowl

Mix well

Pack firm into buttered or greased loaf pan 

Place in preheated 325 degree oven for 1 and 1/2 hours

Enjoy: Meatloaf Ala Cindy

3 lbs of ground chuck

1 large egg

1/2 C Parmesan cheese

1/3 C HWC

1 T parsley flakes

1 T mustard (any kind) I used digon. 

1/2 T garlic powder

1/2 T dill weed

1/2 T Worcestershire

1/2 t salt (optional) I did not use salt.

1/2 t pepper


Place all ingredients in a large mixing bowl. Knead until mixed well. Cover with top of bowl with plastic wrap and place in fridge for 30-60 minutes to allow herbs to release flavors. Butter a loafpan and pack mixture into pan pressing firmly to ensure there is no air pockets. Bake at 325 degrees for 1 1/2 hr. I placed a cookie sheet under the pan to catch the drippings. Let sit for at least 10 minutes in juices to reabsorb before serving. 

C = Cup
T = Tablespoon
t = teaspoon


21 comments:

  1. I'm loving this section

    Gaby

    ReplyDelete
  2. Hi Gaby, I tell you what: you ain't seen nothing yet lol! I am glad you like it. I will keep posting more recipes. Battle On!!!

    (ZC)ers Chilling and Grilling

    Cheers

    ReplyDelete
  3. You have more recipes??? Cannot wait. I did the beef brisket yesterday and spiced them with a mix of Indian spices (homemade curry). It was out of this world!!! I was not hungry until the next day at lunch...

    ReplyDelete
  4. Thank you so much for poting these pictures. You have helped me immensely with meat preparation.
    ..and you continue to be my inspiration!
    Dani

    ReplyDelete
  5. Can you please explain further what the "brisket"is?
    In my country, I do not recognise this cut of beef.
    thanks in advance

    ReplyDelete
  6. Hi PZ, More recipes indeed. I have a few up my sleeve. As a person that loves to cook, I can tell you that I will be making up all kinds of (ZC) recipes. The problem is that some of these recipes have dairy, which is (ZC), but tends to slow down weight loss in me so for now I stay away from it. Yes, I have tasted cheese at the market, but nothing further than that. Keep checking by. I will be making at least 1 or two lamb recipes and other cuts of Beef.

    Dave

    ReplyDelete
  7. Hi Dani, and welcome to my Zero Carb Blog. Thank you. This part of my Blog is a labor of love. I think I was a chef in a past life. Hahaha!!! Or at least a wanna-be. Thanks for your kind comments. Battle On!!!

    Dave

    ReplyDelete
  8. Hi Anonymous, brisket is one tough piece of Beef that is usually slow cooked in the oven or slow smoked in an outdoor smoker. You can also use a crock pot to slow cook it. I experimented with higher temperature and found out that I really like the texture of the meat and cooked it in about half the time.

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

    Thanks for stopping by.

    Dave

    ReplyDelete
  9. Do you eat fish? I have this incredible recipe, easy and fast, that gives you a tender, flavory result with all the fat we need. Nice change. Maybe your DW would appreciate this......???????!!!!!!!!!!

    ReplyDelete
  10. Hi PZ, I sure would make it if you post it. I eat seafood sometimes to break it up a little. The others here would eat it too. Looking forward to the post. I will even do a Step by Step on this Recipe Area if you post it. Thanks for stopping by and Battle On PZ!!!

    (ZC) Sharing the Joy

    Cheers

    ReplyDelete
  11. ZERO CARB FISH WRAP

    4 portions of fish filet between 1 and 1-1/2 inches high (ex: white fish, salmon, tuna, in fact any kind)
    Curry powder
    8 tbsp. butter
    4 tsp. water
    Salt
    4 aluminum foil 14"x14"

    Place in the middle of each aluminum foil one portion of the fish. Powder the curry on every sides of the filet so they all get well coated. Salt to taste. Add on top of each filet 1 tsp. water + slices of 2 tbsp. butter per portion. Fold aluminum on top to leave an air pocket then close well on the 2 remaining sides (this will allow the fish to cook in hot steam). Put in warm oven at 425 F for 20 minutes. Serve on plate leaving guests the fun to open there own zero carb fish wrap!

    ReplyDelete
  12. Hi PZ, sounds great. I think I remember you mentioning that you make your own curry powder. If so how about sharing that recipe? I will see about making this recipe next weekend and do a Step by Step deal. I am a little behind on this section, but I will get it up to date soon. Thanks for your contribution. Keep the Faith PZ!!!

    (ZC)Share and Share Alike

    Cheers

    ReplyDelete
  13. HOMEMADE CURRY POWDER

    - 3 tablespoons paprika
    - 2 tablespoons chili powder
    - 1 tablespoon ground coriander
    - 1 tablespoon ground turmeric
    - 1 tablespoon ground cumin
    - 1 teaspoon ground red pepper
    - ½ teaspoon ground cinnamon
    - ½ teaspoon ground cloves
    - 1 teaspoon salt

    Mix all spices and store in a close container.

    If you like to make a less spicy curry, cut down half on the red pepper. This should give you about 1/3 cup of Curry Powder that you can put aside, so you will not have to prepare the mix each time you cook.

    Making homemade curry powder can be expensive, as you have to buy individual pots of each spice. But once done, you will have leftover of each and learning to use them individually on different cut of meat can create amazing zero carb delights.

    Please note that there are many spices combination possible and you may find interesting Curry Powder at your local market for probably less money.

    ReplyDelete
  14. Dave I a wondering why you freeze your steaks on wax paper and then bag them. Does it make a difference if you bag them first?

    ReplyDelete
  15. Hi PZ, I have spices out the who-ha. I have everything you listed and then some. Hahaha. The recipe sounds great. (DW) loves curry and although we have a couple of varieties, I love to making my own combinations. Thank you. I appreciate your contributions to this section of the Blog. Fight the Good Fight Pz!!!

    (ZC) Exotic Adventures

    Cheers

    ReplyDelete
  16. Hi Lisa Maree, Yes indeed it makes a BIG difference. If you put meat raw or cooked in a freezer bag and put it in the freezer, it will stick together because of the moisture (in my experience). Also the meat will have odd shapes. On a cutting board or plate the meat will be flat and hold a good form. I also can taste a difference, for the better. It makes a world of difference to me. Great question. Thank you! No Surrender!! No Retreat!!

    (ZC) Seekers

    Cheers

    ReplyDelete
  17. Thanks Dave, I'm looking forward to trying all the recipes. Starting soon with the moussaka!!

    ReplyDelete
  18. Hi Lisa Maree, you can follow any basic Oopsie roll recipe and pour it on the bottom of a baking dish and cook it. Then follow my recipe. The Oopsie is basically a base. I may even come with with a different base in the future. I will try to tweak this recipe to get the carb count down due to the HWC. Keep rocking and rolling. Battle On Lisa Maree!!!

    (ZC)Eat, Eat and Eat More

    Cheers

    ReplyDelete
  19. I am hosting a big dinner party tomorrow night and it will be ZC all the way for everyone... not even mentioning it. I am sure all the guests will eat without even noticing the lack of carb...

    On the menu: shrimp + sea scallops + smoke salmon served as a carpaccio with with homemade coconut oil mayonnaise. Followed by fresh wild salmon fillet (the ZC fish wrap recipe) and then a huge plate of french + italian cheeses. Should be OK???!!! OK for me, for sure.

    We need more posting here...

    Pro(ZC)ac

    ReplyDelete
  20. Hi Pro(ZC)ac, sounds great. Hey I once saw a chicken fat Mayo recipe. Yes, I kid not. I have not tried it, but it sounds interesting.

    Have you ever made cheese nips or crackers out of american cheese? For crackers you cut one standard size of real american cheese (no cheese food) in to 1/4s and nuke them on parchment paper. I cut a round piece of parchment paper the same size as the glass micro plate. mines fits 8 quarters = 2 slices at a time. Nuke for about one minute. ***You must place the cheese only on the edge of the parchment paper or they will not come out right.*** Times will vary according to your Micro. Let them cool for about a minute and you have perfect cheese crackers. I have used them in the past for (ZC) canapés.

    I tell ya I have all kinds of recipes in my little head bursting to come out. I really need to vamp up my recipe blog and get it going. Everyone is welcome to contribute.

    BTW can I come to your party, sounds great!! I can not wait to try your Fish wrap recipe YUM!

    Battle On Pro(ZC)ac!!!

    (ZC)ers Thinking out of the Box

    Cheers

    ReplyDelete
  21. I need to learn how to do this ZC diet need to loose 100 lbs from being unable to walk for one year and picked up this weight. my email is bbachelormoss@hotmail.com please send a link for instruction on diet, my name is Beverly

    ReplyDelete

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