Contributed by: Chris WebAdmin. of RecipesNow.com
VLC - Very Low Carb - Carbs That Count - 0 grams
As a professional chef for 25 years, Rozanne Gold is a big believer in using only the best and freshest ingredients -- and treating them simply to achieve fabulously flavorful results. That's what her award-winning "1-2-3" series of three-ingredient cookbooks are all about. Now Gold works her 1-2-3 magic on low-carb cooking, creating Low Carb 1-2-3, an invaluable collection of amazingly simple and satisfying recipes that meet the guidelines of all the low-carb and good-carb plans out there today, including Atkins, South Beach, Sugar Busters, and Glycemic Index diets.
Here are 225 delightfully easy and delicious recipes that sound (and taste) more complicated than just three ingredients -- from fortifying breakfasts like Baked Eggs Ranchero, to fabulous party food like Wasabi-Stuffed Shrimp, to savory main dishes like Chicken Rollatini with Salami and Roasted Peppers, to luscious desserts like Frozen Hot Chocolate.
Each recipe is placed in one of three basic categories, from very low carb to indulgent low carb, and the "Carbs That Count*" feature gives readers a quick tally of actual carbs consumed. Additional features include tips for stocking the 1-2-3 kitchen, a selection of 50 low-carb snacks, a collection of 50 low-carb menus, and a reference list ranking carb-smart (and not-so-smart) foods.
Whether you're looking for recipes to help you stick to a low-carb diet or just want to improve the quality of your family meals, you will be delighted to discover that satisfying, low-carb meals are as easy as 1-2-3.
This is an unusual combination of flavors, but they really work together. The cheese forms a handsome crust around the pork, helping to seal in the juices. If you're bashful about cumin, feel free to use ground sage instead.
Preheat the oven to 375 F.
Pat the pork dry with paper towels and lightly season it with salt.
In a small bowl, mix together the cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible.
Place the pork on a rimmed baking sheet or in a shallow roasting pan. Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving. Cut the pork into 1/2"-thick slices and serve immediately.
Serving Size: Makes 4 Servings
Nutritional Information: CTC* 0; Total Carbs 1.20; Fiber 1.20; Total Fat 13.75; Sat Fat 6.04; Protein 50.70; Calories 339
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