Tonight I didn’t feel like getting creative in the kitchen, so threw together an easy one-pot meal. I browned boneless beef short ribs in a little oil with peppercorns. Then I added salt, celery seeds, a few red pepper flakes, and garlic. After the meat was nicely browned, I added the water and threw in a large bouillon cube.
When the beef was done, I cut it in pieces, put it back in the pot and added chunks of onion and yellow and zucchini squash and cooked till the squash were almost done. Then, about 10 minutes before serving, I added sliced napa cabbage.
It’s amazing how something so very simple can taste so wonderful — rich, satisfying and filling.
I made Ron a 3 minute chocolate cake for dessert. I didn’t fix one for me because they are pretty high in calories and carbs. But since Ron can handle a lot more calories and carbs than I can, I only “taxed” a small portion of his treat!
The 3 Minute Chocolate Cake recipe is all over the net. It was okay. But I wanted really good, so I played with the recipe. Here’s what I came up with:
1/4 cup almond meal
2 T cocoa
1/4 t. baking powder
5 packets Splenda
1 T butter, melted
2 T vanilla sugar free syrup (Torani or DaVinci)
Mix all ingredients. Pour into a small glass bowl. Microwave until almost dry. Do not overcook. It will dry a bit more after you take it out of the microwave. Run a knife around the edges of the cake and invert on serving dish. Let cool. Mix cream cheese with 1 t. sugar free raspberry syrup (or 1/4 t. vanilla or raspberry extract and Splenda). Spread onto cake. Makes two servings.
This is truly a decadent dessert… especially if you are low carbing! One of my sisters occasionally eats the whole cake for a meal when she feels the need for some sweet pampering!
If you don’t want to add the cream cheese frosting, it is still delicious without a topping.