We are in the midst of using up PPI from Christmas and
developing new low cal low carb recipes.
I bought a couple of pounds of broccoli at Pro’s Ranch Market on
Thursday ($.69/lb.). Tonight we decided
to use some of the burnt ham to make a casserole.
I combined in a ceramic casserole baking dish one medium
onion diced, two pounds of broccoli and one pound of cooked ham and ½ cup of
fresh pineapple, diced into small bite sized pieces. Suzette then reconstituted her red eye gravy
from Christmas and poured it over the ingredients and we sprinkled the top with
a handful of grated mozzarella cheese and baked the whole affair for about 30
minutes to heat it. The sauce was not
thick enough to bind the ingredients into a homogeneous whole, so the total
effect was less than perfect. It will be
better upon re-heating, possibly over pasta.
We served the casserole with the cranberry lime salsa that Susan made for the Christmas Open House and drank St. Martin French pays d’ oc Sauvignon Blanc with
the meal.
A less than successful first attempt at a carbless
diet. Perhaps a step too far into an austere low cal diet for my
taste but a sort of interesting Hawaiian Broccoli casserole.
Bon Appétit.
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