Thursday, January 13, 2011

Rando Pic of the Day

Ollie being adorable. I love my dog; he is so cute and funny and sometimes a re-re. He loves to bury himself in pillows when he naps.

Wednesday, January 5, 2011

Food Time!

I haven't posted a recipe in a while so here goes; low-carb beef kabobs! Brandon is on some kind of new diet and being the loving, supportive girlfriend that I am, I am cooking his meals for him (it helps that I probably need some low-carb action too.) These are the simplest thing in the world and even if you don't have a grill, they are great in the broiler too.

Low-Carb Broiler Beef Kabobs

Yields 2 serving/4 kabobs

Ingredients for Kabob:
beef for kabobs, such as sirloin or tenderloin, 1 lb cut into cubes
zucchini, 2 small, cut into 8 pieces
onion, 1 medium, chopped into chunks
cremini mushrooms, 8-12 oz, with stems removed
optional: cherry tomatoes and chopped bell pepper

*Note: The size of the veggies should be determined by the type of meat, so they all cook evenly. Example, if you substitute chicken for beef, that takes longer to cook, so make your produce chunks larger too. Fish/seafood takes less time to cook, so make veggies smaller.

For Marinade:
wheat free, low sodium soy sauce, I like San J brand, 1/4 cup
olive oil, 2 tbsp
garlic, crushed, 1 large clove
dried thyme, 1 tbsp
dash of salt and pepper

Wooden skewers 4-6
Large, deep roasting pan
gallon plastic bag with ziploc

First, combine as marinade ingredients in plastic gallon bag, shaking while zipped/closed to combine throughly. Add the meat; marinade in fridge for at least 1 hour or up to 2 hours.

Fill the bottom of the roasting pan with enough water to cover the wooden skewers and soak for at least 20 minutes before adding kabob ingredients.

Now you can load up your skewers with veggies/produce and meat. I make a pattern and use that; for example, I start with beef, then zucchini, then onion, then beef, then mushroom, then onion, then start the same pattern over again. It's up to you! Place the finished kabobs in the roasting pan and cover/brush with the remaining marinade.

Heat your broiler to HI and set the rack in the oven so that the top of the roasting pan will be 3-4 inches away from the heat source (at the top of the oven.) Broil your kabobs until meat and veggies are throughly cooked; mine takes about 13 minutes but ovens vary a lot.

Now enjoy over a nice bed of beans or all alone!