Posts tagged as:

onion

Fresh Salsa

by Eugene on March 29, 2009 · 2 comments

basic low carb salsa

If you haven’t had interior Mexican before, you probably haven’t tasted a salsa like this. Store-bought salsas are usually dominated by hot peppers and salt, but the strongest flavor in this recipe is cilantro. (On the topic of authenticity, make sure to say cilantro in a Don Juan voice with the longest L you can muster.)

While it may be easier to grab something off the shelf, making your own salsa has its advantages. It will taste better, have fewer preservatives, less salt, and contain raw nutrients. You may even find that it’s a great replacement for higher carb sauces and sides, like BBQ or steak sauce. The best thing about it, though, is that the flavors in fresh salsa get more and more complex the longer you let it sit. If you make a large batch, you can use it for a week and it will only get better. That can’t be said about many vegetable dishes.

low carb salsa

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Chicken alla Puttanesca

by Eugene on February 2, 2009 · 4 comments

chicken puttanesca low carb

Some things, whether we like them to or not, come with trivia attached. Brazilians speak Portuguese. General Tso’s Chicken is from America. And puttanesca means “like a whore would make it.” These facts will come up again and again, as if everyone that ever went to a dinner party was given the same deck of prep cards. They’re inevitable. Prepare yourself.

That being said, puttanesca is aptly named–it’s a dirty hot mess. Although recipes vary, they always involve throwing together a dozen or so fresh Mediterranean ingredients, then letting the mix simmer itself finished. And, knock on wood, puttanesca has a fair track record of tasting amazing. We whipped up this recipe a weekend or two ago, and despite making enough to feed a good-sized family, it was gone in an hour.

low carb puttanesca

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Clam Chowder

January 17, 2009

The last time I had clam chowder was at S&P Oyster Company, returning from a week on the Cape. It was so good that–as stupid as this sounds–I’ve passed it up at every chance since. That is, until I was thumbing through cookbooks and found a recipe for it in Heirloom Cooking With the Brass [...]

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Five-Onion Gratin

December 14, 2008

This recipe combines every type of onion available at your average grocery, give or take an allium. The result is a creamy, sweet casserole with a tangy cheese crust. The interplay of the crunchy top and the sweet bottom isn’t unlike coffee cake, if that can be said about a dish with more than a [...]

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