I have always felt better when I eat very little wheat, complex carbohydrates like things made with flour, bread, flour tortillas, and sugar, corn and potatoes. I think rice doesn’t bother me as much, but I love it, so I’m prone to eat too much. I like all the white foods, however I find that eating them makes my joints hurt and I don’t sleep as well. I don’t crave sugar, but I do crave the starches like crazy. Once I get them out of my system, after 3-5 days, the cravings subside.
I’ve eaten way too much bread and pizza crust in the last few months, so for Lent, although I’m not Catholic, I’ve decided to give up carbs. I will miss them, but I will feel better for it, and maybe get off my carb addicted track.
So, last night for dinner, I grilled a Richardson Farms Ribeye, on the Big Green Egg. I sauteed Kitchen Pride mushrooms in Way Back When butter, my garden thyme with Spring onions from Smithfield Farms, and white wine. I plucked some lettuce from the garden, chopped up a hydroponic tomato from the farmer’s market, and made a simple salad dressing with Roquefort from Antonelli’s Cheese and Way Back When cream.
No, I did not eat that whole steak, it was huge. Leftovers soon.
So, my second night of low carb eating, was a variation on the same theme.
I had a package of 2 Thunderheart Bison Tenderloin Filets. I’m a grill girl, but I decided to cook these classic style. I heated up a cast iron skillet, until screaming hot, salted, peppers the steaks and seared the quickly on both sides. Then, I put them in a 400 degree convection oven, in the skillet. I chopped some Springfield Farms Spring Onions, Kitchen Pride Mushrooms, and sauteed them in Way Back When butter.
I was excited to break out my Staub baby sautee pan. It is tiny, but perfect for my Roquefort and Reduced Cream Sauce for the steak.
I sauteed some spinach until barely wilted, plated that, pulled out the rested beef and sliced it, topped it with mushroom/onion mixture, then drizzled the whole plate with roquefort cream and a fresh parsley garnish.
I cooked the bison longer than I meant to, leaving it medium well. I don’t mind sharing my mistakes, I got caught up on email and left it in a tad to long. Meat keeps cooking when removed from its heat source, and I let it rest for a while. It still was delicious. I was eyeing the second steak for a sliced beef sandwich tomorrow. Then, I remembered my no carb deal, so it will have to be a bison, lettuce salad. Still delicious!