Quote:
Originally Posted by WereBear
I love my stick blender. I use it in a mason jar for smoothies to eat with a spoon.
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I use my stick blender + mason jar to make mayonnaise (my favorite recipe
here .. note, I use a Canadian brand "no name" light tasting olive oil).
A stick blender is indespensible for making smooth, lump-free gravy, whether you're low-carb or otherwise. If you pot-roast beef or chicken or any meat surrounded by large chunks of lc veggies .. cauliflower, onions etc .. remove the meat when done (ideally placed on a rack before roasting, for easy removal). Remove 3/4 of the roasted vegetables to a serving dish; cover and keep warm. Use your stick blender to purée the remaining veg and juices to make a smooth gravy .. might need to add a little broth or bouillon. Taste and adjust seasoning as preferred.
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Although I just posted a "recipe" ... most of the time, I go by the premise that "sometimes the best recipe is no recipe at all". As others have noted, a simply seasoned piece of meat or other protein, grilled, pan-fried or sautéed, roasted or steamed, served with some fat (a pat of butter or drizzle of olive oil, etc) plus a modest portion of lc vegetable(s). There you go .. a meal. Or make a salad of lettuce or other greens, plus other "salad veg" such as cherry tomatoes, sliced cucumber, green onions, etc .. fresh herbs such as dill weed or basil leaves. Top with diced avocado and diced/chopped leftover meat, chicken, fish or whatever. Add sugar-free dressing of choice, or make a dressing or vinaigrette of your own with allowed ingredients. No recipe, just use what you have on hand.
Doreen, who used to hate cooking, now enjoy .. but still prefer simplicity