|It's that time of year!|
Welcome to winter. If you can’t fathom the idea of one more salad, let me remind you that the oven and the roasting pan are a low-carber’s best friend. I don’t own a crock pot, and am not in a frame of mind to go purchase one at the moment, so I am sticking to eating roasted meals for the duration of the season!
My short list for this winter includes a weekly rotation of
· Roast chicken that’s been stuffed with onion, garlic, lemon and thyme
· Roast turkey breast roulade, stuffed with sausage, wild mushrooms and celery
· Brisket with stewed tomatoes and…stop, you had me at “brisket”
· Roast mahi mahi that’s been wrapped in thinly-sliced pancetta
After you have roasted your protein of choice, do not omit the final step: creating a reduction sauce from the yummy pan juices and bits. Remove the beast, put your pan on the stove, add a splash of chicken broth or wine (or both), scrape the pan until it comes together, add a small bit of butter, taste for seasoning, and you have sauce.
I like these roasted meals because I can also multi-task the oven with a baking sheet teaming with green beans, mushrooms and red peppers, and I have dinner cooked for a couple of days. These are “company worthy” meals for your guests who are not low-carb eaters, and all you need to do is add some steamed rice to round out the meal for them.