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Bean and Cheese Burritos
Note: Have you got the re-fried soybeans and tortillas? If you do, you are about to put a scrumptious meal together in just a few minutes. Two makes a meal and one makes a marvelous low-carb snack. Serving size,2 burritos. Carbs per serving,: 14.7 grams of carb.

4 Corn Tortillas
1 cup refried black soybeans
1 cup shredded cheddar or jack cheese
salt to taste
freshly ground black pepper to taste

  • If needed, soften tortillas in microwave (between paper towels) for a second.
  • Put ¼ cup refried beans on each tortilla; top with ¼ cup shredded cheese.
  • Roll up tortillas and put them in a microwave-safe tray.
  • Heat briefly on high until they are hot and the cheese has melted.
  • You can also use a spicy cheese dip.

Seared Tuna with Soy Wasabi Glaze
4 6 oz. fresh Ahi tuna steaks, about 3/4-inch thick
vegetable oil
sea salt and freshly ground black pepper
8 Tbsp. cold unsalted butter
3 green onions, thinly sliced
1-2 Tbsp. fresh lime or lemon juice
3 Tbsp. soy sauce
1-2 Tbsp. prepared wasabi

  • Brush tuna steaks on both sides with the oil and season with salt and pepper.
  • Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
  • Heat a heavy, nonstick frying pan over high heat.
  • Place the tuna in the pan and sear until crispy and brown.
  • Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
  • While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
  • Serve the tuna immediately, drenched with the sauce.

Slow Roasted Herb and Spice Cured Pork Shoulder
1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied
2 Tbsp. coriander seeds
1 Tbsp. whole black peppercorns
12 whole cloves
1 Tbsp. sea salt
2 bay leaves, crumbled
2 Tbsp. fresh rosemary leaves, coarsely chopped
6 cloves garlic, thinly sliced

  • With a sharp knife, score the pork fat in a cross-hatch pattern.
  • Combine the coriander seeds, peppercorns and cloves in a coffee grinder or mortar and pestle.
  • Grind coarsely and combine with the salt, bay leaves, rosemary and garlic.
  • Spread half the mixture in the bottom of a glass or non-corrodible pan and place the pork on top.
  • Cover with the remaining mixture.
  • Cover and refrigerate overnight.
  • Preheat the oven to 250°F.
  • Wash the pork and pat dry.
  • Place fat side up in a baking pan and bake for 6 hours – that’s right, 6 hours.
  • Let rest for 15 minutes before slicing.

The carb count is actually negligible because the spices are washed off.