franandaj
I'm so happy, I could BOUNCE!
- Joined
- Nov 15, 2009
- Messages
- 37,768
So for my “low carb” meal, I went with what I’m supposed to be doing. Gluten Free, Sugar Free and Dairy Free. First the protein.
We call these Roll ups, but you could also call them Bacon-wrapped flank steak. Here are my starting ingredients:
This is the par cooked bacon.
Then the flank steak.
Slice it against the grain into “bacon height” pieces.
Roll the strips of steak up into a pinwheel and wrap them with the bacon. I put the middle of the strip over where the end piece meets the steak. Then fasten the bacon to the steak with the toothpick.
Then I took the steaks out to the barbeque and cooked them for about 15 minutes on a slightly low heat (for a barbeque). I have a gas grill, but actually prefer making rollups on charcoal grill. Perhaps eventually I will bring my charcoal grill to the new house.
This was the first time I have grilled during the light and it was lovely to see my backyard while grilling.
Eventually the steaks were cooked perfectly.
Here are the finished steaks.
Meanwhile, before I grilled the steaks, I made mushrooms with red wine sauce. Here are the starting ingredients.
Heat oil in a pan and add onion and pepper.
Clean mushrooms and remove stems, chop into pieces.
Add to onions and peppers.
Combine wine, mustard, agave and worchestershire. Normally this recipe calls for ¼ cup of brown sugar, but in staying sugar free, I used agave instead, so go ahead and use brown sugar if you like.
Add mixture to mushrooms, onions and green pepper. Simmer for 45 minutes. I’m struggling with my new gas range as it doesn’t go quite as low as my old electric range, but I think I’ve finally mastered it.
My dinner!
We call these Roll ups, but you could also call them Bacon-wrapped flank steak. Here are my starting ingredients:
- Flank Steak about 2 lbs
- Bacon 1 lb
This is the par cooked bacon.
Then the flank steak.
Slice it against the grain into “bacon height” pieces.
Roll the strips of steak up into a pinwheel and wrap them with the bacon. I put the middle of the strip over where the end piece meets the steak. Then fasten the bacon to the steak with the toothpick.
Then I took the steaks out to the barbeque and cooked them for about 15 minutes on a slightly low heat (for a barbeque). I have a gas grill, but actually prefer making rollups on charcoal grill. Perhaps eventually I will bring my charcoal grill to the new house.
This was the first time I have grilled during the light and it was lovely to see my backyard while grilling.
Eventually the steaks were cooked perfectly.
Here are the finished steaks.
Meanwhile, before I grilled the steaks, I made mushrooms with red wine sauce. Here are the starting ingredients.
- 1 tbl extra light olive oil
- ½ green pepper
- ½ yellow onion
- 1 lb mushrooms
- ½ cup red wine
- 1 tbl Dijon mustard
- 2 tbl agave nectar
- 1 tbl Worchesteshire Sauce
Heat oil in a pan and add onion and pepper.
Clean mushrooms and remove stems, chop into pieces.
Add to onions and peppers.
Combine wine, mustard, agave and worchestershire. Normally this recipe calls for ¼ cup of brown sugar, but in staying sugar free, I used agave instead, so go ahead and use brown sugar if you like.
Add mixture to mushrooms, onions and green pepper. Simmer for 45 minutes. I’m struggling with my new gas range as it doesn’t go quite as low as my old electric range, but I think I’ve finally mastered it.
My dinner!
I am also baking a homemade angle food cake and a black cherry pie. As you can tell I am on dessert duty. What are you all fixing?
I am planning on a Easter egg hunt for the afternoon. I can't wait!
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I'm making Cole slaw to go with it.
