Monday, July 15, 2013
Tuesday, April 02, 2013
Low Carb Microwave Chip Maker
Tuesday, May 22, 2012
Somersize Low Carb Recipe Blog Is Born!
I have been using this diet for the last two years and decided to change the focus of this blog to reflect a Somersizers recipes! (I will continue with my low cost ideas too!)
Monday, January 23, 2012
I know, that is not a revelation but in light of my new financial situation it has become a bit more obvious. I am still working part time and I am very thankful to be making my bills .... but it has forced me to search for ways to make cheap low carb recipes. I am starting a series of blog posts that will focus on the cost aspect of low carb dieting and tips for saving money.
Please comment and let me know what you guys think about this idea and if you want any direct questions answered about cheap low carb meals please ask in the comments below!
Tuesday, January 25, 2011
Sunday, November 28, 2010
Sunday, September 19, 2010
Thursday, February 25, 2010
Thursday, February 04, 2010
Preparation Time: 20 minutes
Low Carb Ingredients:
1 tsp peppercorns
2 tbsp hoisin sauce
1 med garlic clove, peeled through a garlic press
1 1/2 tbsp rice vinegar
1 tsp sesame oil
1 1/3 lb cod, cut into 4 pieces
1 dash salt
4 lemon or lime wedges for garnish
Crush the peppercorns coarsely in a mortar and pestle. (If you do not have a mortar and pestle you can wrap peppercorns in a small piece of plastic wrap and crush with a heavy pan.). Mix together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about 1/2 of the low carb sauce. Sprinkle with 1/2 of the peppercorns; sprinkle lightly with salt. Bake in a preheated 450°F-230°F oven 7 minutes. Remove the fish from the oven. Raise the oven rack to the highest position and turn the heat to broil. Spread the fish with the remaining low carb sauce and sprinkle with the remaining peppercorns. Broil 3 minutes, or until the fish tests done, and is slightly crusty.... Serve with lemon or lime wedges.
Per Serving (excluding unknown items):157 Calories; 2g Fat (14.5% calories from fat); 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 278mg Sodium.
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
More delicious low carb Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".
Friday, January 15, 2010
Friday, June 19, 2009
6 large firm tomatoes
8 ounces spicy or mild Italian sausage (which ever is your favorite)
2 tablespoons olive oil
1 medium white onion, finely chopped
2 ribs celery, finely chopped
1 red or green bell pepper, finely chopped
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
3 tablespoons chopped basil leaves
1/2 cup grounded pork rinds (acts as a low carb bread crumb)
½ tablespoon chopped thyme and oregano leaves
1 cup shredded cheese ( I like to use Italian 5 blend mix)
1/4 cup grated Parmesan
½ cup sun dried tomatoes in oil (optional- instead of the top or half sun dried and fresh tomatoes)
Preheat oven to 350 degrees F
Cut a third of the top off each tomatoes. Dice the tops up and set aside.
Scoop out seeds, pulp and juice to hollow out the tomatoes.
In medium nonstick skillet, sauté sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, or sun dried tomatoes, salt, and pepper and stir for another minute.
Remove skillet from heat. Mix in 2 tablespoons basil, ½ tablespoon each thyme and oregano, grounded pork rinds, and Italian 5 blend cheese. Using a large spoon, stuff low carb mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes. Sprinkle low carb stuffed tomatoes with basil and serve.
Friday, December 05, 2008
2-1 ¼ to 1 ½ lbs. Cornish hens *note*
1 tablespoon Zest from 2 oranges
½ med. Onion
1 tablespoon mince garlic
1 Star Anise *note*
4 to 5 whole Allspice (depending on size) *note*
¼ tablespoon + a little to sprinkle on top- dried French Herb mix
(Rosemary, marjoram, thyme, sage, tarragon, lavender and spices) 2 tablespoons of soft butter
Salt and pepper
Preheat oven to 400 degrees.
Remove hens from package. If your hens have the giblets inside, remove and discard. Wash hens inside and out. Remove any little pieces of feathers that might be left on hens. Let drain and pat dry.
Place hens in roasting pan or baking dish. Large enough so the hens are not crowded. Salt and pepper inside the cavity. Zest the 2 oranges. Only zest ½ a tablespoon from each orange, you want to keep some skin on the orange for more flavor for inside the hens. Take your ½ cleaned onion and thinly slice it and than cut in halve. Each hen will get half of the onion. You can use both oranges if you want, but I only use one. Cut the orange in half and then quarter each half. You will use half an orange for each hen.
Give each quarter of orange a little squeeze as you place into a bowl. Add your ¼ tablespoon of herb, ½ tablespoon of garlic, sliced onions, allspice, ½ of the star anise and mix all together. That will be your stuffing for each hen. Now with stuffing your hen start with the 2nd largest piece of orange and stuff it all the way in the cavity, so you seal off where the neck was. Keep the largest piece of orange for last. Now place the rest of the stuffing in the hen, make sure you get all the juice.
Now place the large piece of orange in last to seal all the goodness in. Rub 1tablspoon of butter all over the outside of each hen. Sprinkle ½ tablespoon of zest all over each hen. Sprinkle salt and pepper and a little of herb mix over each hen. Place into your 400 degree oven and bake 45miutens to 1 hour, until the juices run clear and hens are golden brown. Hope you enjoy.
*Notes* The average is ½ a hen per. person unless you want left over or have some very hunger people to feed
Friday, October 10, 2008
Low carb recipe - Sautéed bok choy and broccoli:
1pound bok choy
1 pound broccoli
½ cup water
2 tablespoons canola oil
1garlic clove, chopped
1 tablespoon fresh ginger, finely grated
1 to 2 tablespoons low carb soy sauce
Cut white stalks from bok choy; slice steams into 1-inch pieces. Coarsely chop green leaves. Peel stalks from broccoli; slice ¼ inch thick. Cut florets into bit-size pieces. In a large skillet, boil ½ cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low heat until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until water evaporates, 2 to 4 minutes. Add bok choy green leaves, 2 tablespoons canola oil, and 1 chopped garlic clove. Cook, tossing often, until garlic is fragrant or about 2 minutes. Press 1 tablespoon finely grated fresh ginger in a sieve over skillet to release juices, or finely chopped your ginger and add to skillet. Stir in 1 or 2 tablespoons soy sauce, and serve.
Sunday, September 14, 2008
LOW-CARB BEEF AND ROASTED RED PEPPER ROLLS
2 tablespoons canola oil
1 roasted red pepper, cleaned and cut into thin strips (roasting of bell pepper to follow)
3 tablespoons low carb soy sauce
1 pound of center-cut beef tenderloin or sirloin cut into 8 slices
Coarse salt and ground pepper
4 scallions, trimmed, sliced very thinly lengthwise, and cut into 2-inch pieces
2 tablespoons rice vinegar
2 teaspoons splenda
Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add roasted bell pepper strips, shaking skillet often for 1 minute, then stir in 1 tablespoon soy sauce. Transfer to a plate and wipe skillet clean.
Place each beef slice between plastic wrap; pound lightly until 1/8 inch thick. Season with salt and pepper. Divide roasted bell pepper and scallions among slices. Roll tightly into bundles, securing each with a toothpick.
Heat remaining tablespoon of oil in same skillet over high heat. Sear the low carb beef rolls until browned on all sides, about 3 to 4 minutes. Transfer to a plate; cover to keep warm. Wipe out skillet clean.
Add 2 tablespoons water, remaining 2 tablespoons low carb soy sauce, vinegar, and splenda to skillet. Cook over medium heat, stirring, until low carb sauce is reduced and syrupy, about 2 to 3 minutes. Remove toothpicks and drizzle rolls with sauce.
TIP: freezing the tenderloin or sirloin for about 20 minutes will make it easier to slice.
ROASTING A BELL PEPPER:
Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Or to save time you can buy already roasted and cleaned red peppers in a can.
I have the perfect low carb side dish recipe to go with this, sautéed bok choy and broccoli, I will post it soon!
Saturday, July 26, 2008
Preparation Time: 30 minutes
Low Carb Ingredients:
1 lb chicken breast, no skin, no bone
1 lg green onion, chopped
1 garlic, chopped
1 tbsp low carb soy sauce
3/4 tsp sesame oil
1/3 tsp pepper
1/2 tsp cornstarch
2 cups broccoli florets -- cooked
1 tsp ginger, slivered
1 tbsp white wine
3/4 tsp splenda
1 tbsp chili sauce
2 tbsp chicken stock
2 tbsp oil
Heat wok with oil, garlic and ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli florets and cornstarch, and stir for a further 1-2 minutes. Add cornstarch and mix well. Thicken and place chicken in center of a dish with broccoli on each side.
Per Serving (excluding unknown items):
225 Calories; 11g Fat (44.0% calories from fat); 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 397mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".