Low Carb Skillet
Posted by Andrea Tharp on Thursday, November 4, 2010
Under: Cooking
This, like my post about salads is more an idea than a recipe, since I rearely make this the same way twice. I tend to cook a large amount of protein, like a value pack of chicken/ ground beef or a big pork roast on my day off , then use it it during the work week. I suppose the following would also work for fish or shrimp, but I'd prefer to really do something special with a nice piece of fish if I can afford it! It's kind of an American comfort food version of a stir fry.
For this, I always use my big, well-seasoned cast iron frying pan :
1. Fat: Sorry if you're on a low fat diet, but I usually start with either a tablespoon of some kind of fat or oil first, or a strip of bacon. I start the fat with any spices I feel like using. For me that's either garlic, ginger,chili flakes or chili powder
2. Vegetables part one: Since I like them all carmelized, this is when I chop up some onion and/or mushrooms if i'm using it and add it. If you're on Atkins,onions are one thing you have to watch but they're so worth a few carbs . If I'm including them, this usually means 1/4 of a medium sized onion.
3. Protein: For me this means roasted chicken, pork, or precooked haburger from one of my day-off cookfests, diced up and added to the fat and spices. Give this a chance to brown a little bit before adding the veg.
-if you used a strip of bacon, take it out at this point, chop it up and re-add-
4. Vegetables, part 2 :It's a worknight and I'm tired, so I'm going the easy route with those bagged veggie mixes: Spinach (if it's not an arm and a leg at the grocery store), and more often Cole Slaw mix. Spinach really cooks down, so pile it on if you're using it!
Form there just let it cook: Spinach cooks within a minute and cabbage takes about 10 (I like mine a little burned)
Tonight's version was butter+garlic+chicken+spinach+pepper+lemon juice. So good and so easy!
For this, I always use my big, well-seasoned cast iron frying pan :
1. Fat: Sorry if you're on a low fat diet, but I usually start with either a tablespoon of some kind of fat or oil first, or a strip of bacon. I start the fat with any spices I feel like using. For me that's either garlic, ginger,chili flakes or chili powder
2. Vegetables part one: Since I like them all carmelized, this is when I chop up some onion and/or mushrooms if i'm using it and add it. If you're on Atkins,onions are one thing you have to watch but they're so worth a few carbs . If I'm including them, this usually means 1/4 of a medium sized onion.
3. Protein: For me this means roasted chicken, pork, or precooked haburger from one of my day-off cookfests, diced up and added to the fat and spices. Give this a chance to brown a little bit before adding the veg.
-if you used a strip of bacon, take it out at this point, chop it up and re-add-
4. Vegetables, part 2 :It's a worknight and I'm tired, so I'm going the easy route with those bagged veggie mixes: Spinach (if it's not an arm and a leg at the grocery store), and more often Cole Slaw mix. Spinach really cooks down, so pile it on if you're using it!
Form there just let it cook: Spinach cooks within a minute and cabbage takes about 10 (I like mine a little burned)
Tonight's version was butter+garlic+chicken+spinach+pepper+lemon juice. So good and so easy!
In : Cooking