The UnDiet Weight Loss Guide » November 2017

Monthly Archives: November 2017

Gluten Free Low Carb Neutral

Browned Butter Asparagus

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asparagus

I had all this lovely browned butter which I’d made a few days ago so I thought I’d use it to saute up some asparagus. That turned out to be a good decision :)

There’s not really a need for a recipe, basically you want to bring some browned butter to a sizzle in a heavy-bottomed pan, add a little extra-virgin olive oil (just a little to keep the butter from burning), then add your trimmed asparagus so that there’s no more than a single layer on the bottom of the pan. Saute for about 5 to 10 minutes, depending on the thickness of your asparagus. When it’s just barely tender, although it may have some browned spots on it which is fine, remove from the heat. Serve immediately, which I recommend but any leftovers can be stored in the fridge and used in an omelette or frittata anytime within the next few days.

I served mine topped with a sunny-side-up egg which you can do or maybe you’ll want to add some bacon, ham, or steak on the side.

Kid Friendly Starches

Browned Butter Couscous With a Twist

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cauliflower rice

Warning – this isn’t a gluten-free, Paleo, vegan, or low-carb recipe. It is a healthy recipe and a delicious way to cut down on gluten and carbs, but it’s not by any stretch of the imagination actually gluten-free or low-carb.

I hadn’t intended to make couscous this evening. I was simply browning up some butter to use in recipes later in the week. But when I was done, the pan I had used to brown the butter had lovely coating of salty browned butter which I couldn’t bear to wash down the sink, so I decided to use the same pan to make some couscous. Big mistake, or the best thing ever, you decide.

I brought 1 cup water to a boil in the pan, removed it from the heat and added 1 cup each of riced broccoli and whole wheat couscous, covered the pan and let it rest off the heat for 5 minutes.

Before stirring the couscous I added the zest from 2 lemons and 4 tablespoons of browned butter, and a pinch of sea salt. Tasted. Added more browned butter. Tasted. Added the entire stick of browned butter and called it done.

Next time I need to “clean” a butter browning pan, I think I’ll warm up some cooked veggies or cook them in the pan with the addition of a little extra-virgin olive oil, or not. I’m really liking this Browned Butter Couscous.