Not long ago I was rereading the fabulous chef Karen Barnaby's book The Low-Carb Gourmet. It costs more than more recipe books, and it was written a few years ago so I think it probably has more soy in it than a modern book (which might be more likely to employ more almond meal, coconut meal, flaxseed meal, etc. for example). But it is really a very good cookbook. It's not just a bunch of versions of quickies that most of us know from hanging out in lowcarb forums, but some really elegant meals and photos to make anybody drool. Some terrific LC foods I think Karen invented include the 'cauli-rice' that is surely one of the coolest dishes ever, especially since it can be anything from dill to chicken stir-fried.
On 12/3 I began another 12 week cycle of lowcarb intent. It's been quite awhile since I've been properly LC, although I did some for a week or so before the 12/3 date to first drop the water weight. I'm keeping a food log which, in general, is fairly predictable. So are my taste buds.
So today I was thinking about my recent eating. I went and got a 5 lb. thing of hamburger, I divided it into 12, 7oz chunks, wrapped in foil and dropped all the foil things into a ziploc with '7oz 85/15 ground beef' on the front. Every night I take out a couple and toss them into the fridge. 2 days later they are ready to eat. I just flatten it, add sea salt and cracked black pepper to both sides, spray a pan and fry it. When done, I put a couple tablespoons of homemade blue cheese dressing on top of it. Yummmmn.
My 11 year old and I have eaten more 'hamburger patties' -- her with some ranch, me with some blue cheese -- than any other food for the last two weeks. Peasant food, I suppose, proletarian fare compared to the glamorous glory of Karen's stuff! But I really am acquiring a taste for the things at this point. Probably in great part because it's just EASY.
So far, stuff I can smear on an ordinary burger patty:
blue cheese dressing
any kind of cheese
Anybody have any other ideas? Since this seems to be becoming one of the staples of my diet, I figure variety is a good thing. A sauce/topping needs to be thick enough and/or strong tasting enough to really mean something in this case. (I don't put gunk on steaks. Only on meatloaf and burgers. ;-))