No Time to Cook

deansdad101

The First Lady is out doing her Social Butterfly flutterby thing and I have
a meeting upcoming so no time to cook.

Time for "fast food" - LCHF style.

15 minutes later it emerges, 10 to wolf it down and do the dishes....now I gotta run.




1032 cals
7 carbs
82 fats
37 protein

fludderbye

mmm yummmy

sickandfat

Wow! That looks soooo good! Is that a beef steak or boneless pork chop? Did you cook in butter? The mushrooms look so good. I would like to try this. I have not cooked with fresh mushrooms before. If you buy them already sliced, do you wash them before cooking? I would love to know how to prepare fresh mushrooms? May I ask for your recipe?

deansdad101

sickandfat wrote: »

Wow! That looks soooo good! Is that a beef steak or boneless pork chop? Did you cook in butter? The mushrooms look so good. I would like to try this. I have not cooked with fresh mushrooms before. If you buy them already sliced, do you wash them before cooking? I would love to know how to prepare fresh mushrooms? May I ask for your recipe?

S&F;

No "recipe" per se, we pretty much just "throw stuff" together - never the exact same thing twice. (FL complains regularly that "...if you would write stuff down we'd be able to do this again<g>".)

The meat is 73/27% ground beef, 7-8ozs, (walmart, CHEAP, 5#=$15, tastes like hamburgers did when you were a kid);
Cheese is a slice of Sargento "ultra thin" Provolone,
Guy's BBQ sauce.

Pour a little BBQ sauce (1tbl or so) on meat, squish (technical culinary term) together and form to large burger size.
Put cheese slice on top and fold in half, reshape to mini "loaf" - be sure to "seal" the edges, meat to meat.

1Tbl butter, 1Tbl coconut oil, fry "loaf" (turning to brown all sides) - depends on heat but probably 6-8 mins total.

Add mushrooms (1 cup), cover until mushrooms "done" (don't overcook).
I use whole or sliced (whichever is cheaper that week).

If whole do NOT "wash" - cut the end of stem off, brush off the pigsxxt by hand and slice, (remember what "Mom" said about "everyone has to eat a pound of "dirt" before....").
If sliced they're fine "as is".

Put the raw (fresh) spinach leaves on the plate (the heat of the loaf/mushrooms/oil will "cook" them enough) and top with loaf/mushrooms.

Pour ALL remaining cc oil/butter/fat from pan over your "creation" and chow down while thinking back to your last Mickey D "happy meal".<g>

lulalacroix

That looks totally delicious!

deansdad101

lulalacroix wrote: »

That looks totally delicious!

Lula;

Trust me when I tell you it WAS.

Prior to LCHF I'd forgotten how delicious a "real" (read, hi-fat) hamburger actually could be! (and the "sides" certainly don't hurt).

sickandfat

Thank you deansdad. I am going to try it now that you told me how. It looks just so good and you make it sound even better. You do have a way with words. You make me want to go back to the good old days when food taste like it should. I can still remember as a little girl my aunt Blanch frying turned over eggs in fat back meat grease. They were so good. I can still smell them cooking. Thanks for the reminder of those memories. Oh yes, send us more of your ideas. You sound like a great cook.

deansdad101

sickandfat wrote: »

Thank you deansdad. I am going to try it now that you told me how. It looks just so good and you make it sound even better. You do have a way with words. You make me want to go back to the good old days when food taste like it should. I can still remember as a little girl my aunt Blanch frying turned over eggs in fat back meat grease. They were so good. I can still smell them cooking. Thanks for the reminder of those memories. Oh yes, send us more of your ideas. You sound like a great cook.

S&F;

If you don't already have one, pick up a Lodge (pre-seasoned) Cast Iron Skillet (WallyWorld or Amazon <$20).

Various sizes available, 10" is pretty versatile. (but I'll bet you'll buy other sizes later after you become comfortable with CI)
Even though they are "pre-seasoned", the more the "glaze" builds up with time the more non-stick it becomes so season it yourself a couple times before using and then again every once in a while (the more the better).

Follow the instructions on cleaning and MOST importantly, on drying, and with each time you use it it will get more and more "non-stick" to where it will rival (out perform) the "best" (most expensive) cookware.

Add a "bacon grease" jar to your countertop (glass sauce jar works fine) and use that for your eggs.

Close your eyes while the eggs cook in the grease on your Lodge and you'll swear Aunt Blanch is standing by your side.

Don't forget to include the Lodge in your will - a hundred years from now someone will thank you for bestowing upon them the absolute "best" piece of cookware in their arsenal.
tinyurl.com/lcw2w4v