So this week I’ve started low carbing.  Again.  Joy.  But at least I get to have cheese…

Since I’ve done this drill many, many times before, I decided to start off my low carb experience with something extra super yummy…

Salmon and Fauxtatoes with Roasted Asparagus!

For the salmon you will need:

  • salmon filets

  • and the flavoring agent of your choice.  You could go as simple as salt/pepper/olive oil, or you could do what I did and use my favorite go-to Bottle O’ Asian Flavor:

Directions:

  1. Get a zip top bag.
  2. Put salmon into bag.
  3. Pour in marinade of your choice.
  4. Close top, squish around to coat all the salmon, and put into fridge for at least 30 minutes, while you work on…

Fauxtatoes!

These are seriously my favorite low-carb luxury foods…  SO yummy!

Ingredients:

  • 4 oz cream cheese
  • 1 tsp chopped garlic.  Yes, I am lazy and get mine in a plastic jug.
  • 1 Tbsp butter
  • 1/3 cup heavy cream
  • A few sprigs of fresh rosemary (or 1/2-1 tsp dried)
  • 1 bag of frozen cauliflower, or 1 head of chopped cauliflower

Directions:

  1. Put cauliflower into a big pot, add water to cover, and add cream.  (The cream keeps the cauliflower from turning grey.   Yuck.)
  2. Bring to a boil, and boil the everloving snot out of the cauliflower.  For at least 20 minutes.
  3. In the meantime, chop the rosemary (if it’s fresh.  Otherwise…Measure your rosemary sawdust?)…

4.  After your cauliflower has been boiled half to death, drain it and add it back to the pan, or a blender or food processor…

5.   Add the cream cheese, garlic, butter,  and rosemary.

6.  Smoosh, whirr, blend, or destroy the mixture into a pulp.  Whee!

7.  OPTIONAL:  Put  into a casserole dish and put into the oven while the salmon and asparagus are cooking.

Speaking of…

Roasted Asparagus!

This is amazingly, unbelievably good stuff!

Ingredients:

  • 1 bunch of asparagus
  • 1/2 lemon, sliced
  • A few sprigs of fresh rosemary.  If you don’t have rosemary, use 1/2 tsp herbes de provence.  Yeah.  Get the rosemary.
  • olive oil
  • salt
  • pepper
  • 1/2 tsp minced garlic
  • aluminum foil for baking.

Directions:

  1. Wash and break woody ends from asparagus spears.  (You can do this by bending the spears until they snap.  They should break exactly where they’re supposed to!  SCIENCE!)
  2. Put asparagus onto a 1-foot long sheet of aluminum foil.  Add salt, pepper, garlic, and olive oil.  Mix around to coat all the spears.
  3. Rearrange into a tidy stack, and top with rosemary and lemon slices
  4. Make a packet by gathering the two long ends of the foil and rolling down, then rolling in the two side ends.
  5. Bake in the oven at the same time as the salmon.  (Or put the asparagus in 5 minutes before the salmon.)  Total baking time should be 15-20 minutes at 425F.

Back to the Salmon…

  • Remove salmon from marinade, put into oiled pan, and bake at 425F for 12-15 minutes.
  • (Cook it at the same time as the asparagus.)

When everything’s done, plate it up and chow down!

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