Saturday, July 7, 2018
Eating Keto style can be boring, and I don't like boring food, so I decided to try to make my favorite soup, Tom Kha Keto Style and although it was a little work, it was so worth it. You can certainly use grocery store stock/broth and rotisserie chicken, etc, but I really enjoy the process of making my own broth.
I had leftover whole chicken from Sunday so I boned it, roasted the skin, fat and bones for about 10 minutes on convection roast, you could broil as well, I like the additional flavor it adds.
I then put everything into my Instant Pot, you could also use a slow cooker or crock pot.
I added the following to the pot:
Fresh Lemongrass, 2 stalks peeled and crushed a little to give flavor
Hand of Ginger, peeled and chopped into 1 inch pieces
3 or 4 Thai chili's, green tops removed
6 cloves of garlic, peeled and smashed
1/2 white onion
1 whole jalapeno, sliced
We ran it thru the instant pot twice, for a total pressure cook time of 2 hours and 5 minutes and used natural release.
Strain broth and let sit overnight, skim fat off the next day if you wish (I did not)
You will need:
1 can full fat coconut milk
1 small can red curry paste (4 oz)
Broth (I think I ended up with about 4.5 quarts)
1 red bell pepper, sliced thinly
1 bunch of green onions, sliced
Mushrooms, I like Baby Bellas but you can use what you wish, sliced (2 cups or more)
1 block extra firm tofu, patted dry and cut into cubes
I used the leftover chicken (1/2 cup) and added a chicken breast diced for more protein (I baked it then diced it)
2 tbsp fish sauce
2 equal packets
2 whole limes
1 Jalapeno sliced (seeds in optional) I did.
1/8 cup chicken base
To make the soup:
Bring your broth to a simmer (works best if everything is prepped)
Add your curry paste, red pepper, chicken base, green onions, mushrooms, tofu, fish sauce, jalapeno, equal packets, bring to a boil, turn down and simmer for about 10 minutes. Taste and adjust salt if needed.
Turn to low, add the can of coconut milk, and stir (clockwise), then add the chicken, juice of the limes, stir till it is warm enough to eat. You don't want to boil it with the coconut milk.
I dislike Cilantro but my Hubby loves it, so he added it to his bowl.
**Next time I will also add onion slices to the soup** and use Galangal and Kaffir Lime Leaves in the broth.
Thursday, June 21, 2018
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
Sunday, June 3, 2018
My Husband and I have graduated from "Clean" eating to Keto, we both have lost about 35 pounds so far and feel fantastic. Less than 20 carbs a day, yes indeed. We both keep coming up with amazing recipes to still include foods we enjoy. I don't eat potato's anymore but these make me feel like I am.
You can add any herbs or spices you like, we are both super tasters so we like lots of flavor. The recipes I have seen are all too bland for me, so I made my own up and I must say they are fantastic!
4 large zucchini or summer squash, grated, leave skins on
2 large eggs, beaten
2 scallions minced
1/2 onion grated
2 small jalapeno peppers grated
1/2 teaspoon baking powder
1/2 cup almond flour, start with 1/4 and add more if needed
1/2 tsp onion powder
1/2 tsp cayenne
1/2 tsp chili powder
1/2 tsp pepper
1 1/2 cup of fresh Mozzarella cheese, grated, you can of course use regular Mozzarella is you have it.
Grate the zucchini on a box grater or in a food processor, do the same with the onion and jalapeno's.
Put the zucchini/onion/jalepeno in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 hours and move it around, you will be surprised how much liquid it drains.
Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
Add the eggs and scallion to the zucchini/onion/jalapeno mixture e and stir, add the rest of the dry ingredients and stir, if the mixture is too watery add more almond flour.
Heat a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
Stir the zucchini mixture one more time and dip a 1/4 cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula/flipper.
Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
Drain the zucchini fritters on a paper towel before serving.
****Note: The fritters I made were pretty fat so I ended cooking them in the oven to finish.
****Note: Serve with sour cream, they are amazing.
Sunday, April 22, 2018
My husband and I started eating "Clean" about 2 years ago and moving to a more fruit and vegetable centered diet and cutting out carbohydrates seemed like the next step to continued health. More and more research in the medical industry proves a lower carbohydrate diet is much better for your health. We also avoid grains and really limit artificial sweeteners.
We use almond and coconut flour now and are slowly re-inventing our favorite recipes to be more low carb friendly. This recipe has approximately 7 carbohydrates per serving 1/4 of the pancake.
You will need:
1/3 cup almond flour
1/3 cup coconut flour
4 eggs yolks
1 cup half & half
3 tablespoons unsalted butter, melted
2 packet Splenda
1/2 teaspoon salt
1 tsp Cinnamon
2 teaspoon vanilla (we make our own but use the good stuff)
6 egg whites
pinch of cream of tartar
Chopped fresh fruit
Preheat the broiler in your oven. Alternately, preheat your oven to 400°F
Beat the egg yolks and half and half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.
In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely souffle.
Lightly grease a 12-inch nonstick ovenproof pan and set it over medium-high heat for one minute.
Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.
Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft.
Watch carefully to make sure the top doesn't burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the souffle pancake is baking.
Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.
Wednesday, December 20, 2017
In our continued efforts to eat clean, I decided I was going to start making my own bread, no preservatives and I know high quality ingredients are in it because that is all I buy. This bread is excellent, period. I make it once every week or two, it freezes wonderfully and is good for both toast and sandwiches.
Best of all you can tweak it any way you want to, add flax seeds, substitute whole wheat flour or whatever you think will taste good, this bread can take it. I made it in my Kitchenaid Mixer.
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water and add sugar, stir well and let sit for 10 to 15 minutes, it should be frothy. Add the salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
**If you are using a Kitchenaide Mixer start out with the paddle mixer than before adding additional flour switch to the dough hook and let run for 10 minutes or so while adding the remaining flour until it comes together and pulls from the side of the bowl.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Wednesday, December 6, 2017
My husband and I are Pho lovers, we eat Pho at least once or twice a month. I have always wanted to try making it at home, but it seemed pretty daunting. I know they sell the Pho Packets, but I wanted to make it the traditional Vietnamese way.
I recently purchased an Insta Pot and have been making some amazing broth and fruit water in it. I figured I could use it to make quick and delicious Pho broth. I have to say the end result was in the top 3 bowls of Pho I have ever eaten. It is a great deal of work, but so worth the time and care.
2 large onions, split in 4ths
1 large hand ginger (about 6 inches long), split in half lengthwise
1 pounds beef shin bones
2 pounds oxtail, cut into 1/2 to 1-inch thick slices
1 Ribeye Steak, have your butcher cut it into very thin slices
3 whole star anise pods
1 cinnamon stick (we just used a dash of Saigon Cinnamon)
1 teaspoon fennel seeds (we skipped this)
5 star anise pods
1 teaspoon coriander seeds (we skipped this)
1/4 cup fish sauce, plus more to taste
2 tablespoons sugar (preferably yellow rock sugar, which I found easily in an Asian Store
Thinly sliced yellow onion
Thai Bird Chilli's (very spicy)
Preheat oven to 425 degrees F (220 degrees C)
Place beef bones on a baking sheet and roast in the preheated oven until browned, turning on occasion, about 1 hour or broil which is faster. Remove and set aside when done roasting.
Place onion, ginger and Shallot on the same baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes, turning them on on occasion.
Place bones, onion, ginger, salt, star anise,cloves and fish sauce in a large stockpot and cover with water. If using an Insta Pot, let it cook for 2 hours on the soup function. If not see below.
****Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside****
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour.
Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute.
Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with Ribeye slices. .
Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
Offer the following toppings:
Thinly sliced yellow onion
Thai Bird Chilis (very spicy)
Wednesday, November 22, 2017
Our eating habits have changed quite a bit since last time I made Ice Cream. We are clean eaters and rarely buy processed or pre-packaged food any longer. We also only eat Grass Fed dairy, including Milk, Butter, etc.
We picked up a flat of fresh Oregon Hood Berries (the best in the World in my opinion) and decided to make Ice Cream with some of the Berries. It was so delicious and we were even happier knowing it was not a bunch of cheap ingredients.
3 cups strawberries, rinsed
1 cup sugar (we used half regular sugar and half Coconut Sugar which has a lower glycemic hit)
1 cup sour cream (I used low fat)
1/4 cup fresh squeezed
2 cups of whole grass fed Milk
2 TBL Coconut Oil
2 teaspoons vanilla
Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and the Coconut Oil, and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.
Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.
Add remaining 1/2 cup sugar mixture, sour cream, lemon, milk, vanilla, and berries; stir until blended (mixture will be streaked).
Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.
Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.
**Note: If you are using a Kitchenaid Ice Cream attachment, it is imperative you put the bowl in the freezer for at least 24**
Wednesday, November 8, 2017
My husband's continued affair with Mexican Food challenges me to make up new recipes to keep him fed and happy. I had some leftover rotisserie chicken and decided to make Flautas. I don't deep fry anymore, but if you spray them with Pam or brush them with oil, then bake at high heat they are nice and crispy.
I have always wondered exactly what is the difference between Flautas and Taquitos.
I decided to Google it and I found the following:
Flautas = Flour Tortilla
Taquitos = Corn Tortilla, often fried
8 Flour Shells (I like the soft taco size)
1.5 cups of shredded chicken
1 package of cream cheese
1 jalapeno seeded and chopped
3 green onions, stems removed, and diced, mostly white parts and some green
1 cup of Colby Jack Cheese or Pepper Jack
1/2 lime, juiced
1/2 tsp onion powder
1/2 tsp garlic powder
I ripe Avocado seeded and peeled
1/2 cup Sour Cream
1/2 Lime juiced
First thing, take your cream cheese and flour shells out of the fridge and let them come to room temperature.
While this is happening, make your Crema, by mixing the avocado, sour cream and lime juice
Mix the chicken, cream cheese, jalapeno, onions, cheese, lime juice, onion and garlic powder, mix well.
Put a shell down and place the mixture off to one side, roll tightly and place on a sheet pan
Spray each shell with Pam or brush with oil lightly
Cook at 400 for 15 minutes or nicely browned
Wednesday, October 25, 2017
I really love Chili Rellenos as does my husband, his are amazing but very time consuming. I found this recipe and I thought that this shortcut sounded pretty good. I added lots of extra ingredients and it was fantastic. I personally think the original recipe would be too bland for my taste.
I served with a little salsa on the bottom of the plate, close to authentic, it is normally served with a very light tomato sauce.
1 1/2 cups milk
3 tablespoons all purpose flour
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 tsp garlic salt
Pickled jalapenos (optional)
1 russet potato, peeled, cubed and microwaved for 3 minutes
1 small can of olives sliced (optional)
1/4 of a jalapeno diced very small
4 7-ounce cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterrey Jack (about 1 pound)
Lightly grease 9x13-inch glass baking dish. Beat first 7 ingredients in medium bowl to blend.
Arrange chilies from 2 cans in prepared dish, covering bottom completely. Sprinkle with 1/2 of each cheese.
Sprinkle the potato, olives, fresh jalapeno and pickled if you wish onto the cheese
Layer the remaining 2 cans of rinsed, split chili's
Add the remaining cheese
Pour egg mixture over the top. (whip he living shit out of it right before you pour) Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve. (Mine took a full hour)
Wednesday, October 11, 2017
I bought these super cute Lodge Individual Fry Pans and use them to make Scalloped Potato's. It is super easy, very tasty and adorable! I love cute individual side dishes.
1 large russet potato, peeled and sliced thinly
2 tbl butter, plus some for greasing the pans
1 cup of shredded cheese (I used Cheddar)
1/4 cup of half and half
Grease the pans liberally with butter
Place a layer of potatoes overlapping them, salt and pepper
Place half of the shredded cheese a dab of butter and about 4 tbl of half and half and repeat until you are out of potato slices
Top with cayenne and onion powder and bake
350 degrees for 30 minutes or until a fork easily goes in
Wednesday, August 30, 2017
My Husband bought a huge package of dried non sulfured apricots and I was sick of seeing them in the fridge mocking me. I don't eat dried fruit myself, so I thought I would try to make some bread out of some of the apricots. I looked around and found a nice recipe on The Taste Of Home website.
I followed the recipe exactly, except I lowered the temperature and cooked it for about an hour and a half.
1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts (I used Walnuts)
Soak apricots in warm water for 30 minutes.
Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice.
Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined.
Drain apricots well; add to batter with nuts. Pour into a greased 9-in. x 5-in. loaf pan.
Bake at 350° for 55 minutes or until bread tests done.
Cool 10 minutes in pan before removing to a wire rack. Yield: 1 loaf.
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