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Archive for the ‘SIDE DISHES’ Category

Broccoliwithcreamsauce

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the not so unusual broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sweetness of the caramelized onions in this sauce really smooths out the oft-perceived bitter taste of broccoli in an amazing way!  This dish is Atkins Induction-friendly and suitable for other Keto diets as well.  Primal-Paleo followers will want to sub in coconut milk for the cream and of course ghee for the butter.

INGREDIENTS:  

9 oz. broccoli, cut up into large pieces or small spears

2 T. butter, unsalted

2 oz. yellow onion, sliced thin

½ clove garlic, minced

½ c. heavy cream

½ c. water

Dash pepper

1 T. grated Parmesan cheese

DIRECTIONS:  Cook broccoli stems until completely done and drain well a few minutes.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, saute onion and garlic in butter until the onion begins to brown and caramelize.    Lower heat and add cream and Parmesan.  Add pepper and taste.  Add pinch of salt if needed.  Simmer a few minutes and it will slightly thicken.  Add water.  Simmer a few more minutes.  Should be the right thickness when done.  If the water made it too thin, add a bit of your favorite thickener.  Dip or pour over broccoli and serve.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories, 13.1 g  fat, 9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS, 4.5 g  protein, 73 mg sodium

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We low carbers love our creamed spinach.  But did you ever think about creaming Brussels Sprouts?  Well I did last night and gave it a try!  So glad I did, too, as it took this vegetable to a totally different realm.  My husband said “Be SURE to put this one on your blog!”  It was not only the rich creaminess, but the bit of Parmesan, bacon and onion that took this one over the top!  This recipe is suitable for all phases of Atkins, Keto diets and Primal blueprint.  The dairy makes it unsuitable for Paleo.

INGREDIENTS:

3 thick slices bacon, chopped coarse

4 oz. red onion (or yellow), chopped coarsely

1 lb. fresh Brussels sprouts (or frozen could be used)

2 oz. cream cheese

½ c. heavy cream

2 T. Parmesan grated cheese

DIRECTIONS:  Preheat oven to 350º.  Cut stems off sprouts and slice each into ½” slices.  Place in ceramic dish with 1/2″ water and microwave 1 minute, stir and then 1 min. longer.  Remove from microwave (all water will be evaporated, or drain off any left).  Set aside.  In a skillet over high heat fry bacon until browning.  Add onion and saute until tender.  Lower heat and add cream cheese to melt and blend in evenly.  Add cream.  Now toss in sprouts and toss gently.  Grease the baking dish you used before.  Pour the sprout mixture into the dish.  Sprinkle with the Parmesan cheese.  Pop the dish into a 350º oven and bake 15 minutes to allow flavors to blend.  Serve at once.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

154 cals, 11.8g fat, 8.85g carbs, 3.06g fiber, 5.79g NET CARBS, 7.3g protein, 121 mg sodium

 

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Indian Samosas

I made Indian food for dinner tonight, which consisted of my Indian Creamed Spinach (Saag Paneer), Indian Baked Chicken (done in my air fryer) and I tried my hand at samosas.  My husband just loves samosas, so I put my thinking hat on.  Thought I could use my Mozzy Dough as it’s pretty flexible to be manipulated.  For the filling, my Kheema Matar meat mixture would do nicely.  They came out wonderful!  I used a little of my Sofrito and chopped mint mixed with a bit of olive oil to dip them into. They are traditionally dipped into a tamarind sauce.  I have tamarind but haven’t picked a recipe for that sauce yet and was not wanting to bother tonight anyway.  Here is a link to a Youtube video on how to make a tamarind dipping sauce.  But samosas to me, are truly good with no dipping sauce.  I think next time I’ll just make 6 samosas to see if that affords me enough dough for each one to make them in the traditional triangular shape.  Don’t know until you try.  🙂

INGREDIENTS:

1 recipe my Mozzy Dough

1 recipe my ground meat Kheema Matar

DIRECTIONS:  Make the Kheema Matar meat mixture by that recipe’s instructions and set by your work area.  Make the dough by that recipe’s instructions.  After final kneading, roll into a log and divide into 12 equal parts.  For easier construction, you may prefer to make just 6 larger samosas.  But I wanted small ones tonight as I’m eating a lot less these days.

Roll each of the 12 (or 6) portions of dough into a ball and set on a silicone sheet or plastic wrap.  Press the dough into a 4″ round with your fingers and the but of your palm.  Fill each round of dough with 2 T. meat filling and press it firmly into a mound.  Gently lift opposite sides up over the filling (all four) and to the center to cover the meat completely, pinching the dough at the top to seal well.  If dough tears, dump the meat back into the skillet, roll and press the round of dough out again and refill.  Heck, the dough is a little delicate.  Even I had to redo one myself.  Place the samosas onto a parchment-lined baking sheet.  Continue until all 12 (or 6) samosas are made.  Preheat oven to 350º and pop pan into oven.  Bake for about 15 minutes until just browning on the tops.  Remove and serve as a snack, appetizer or with a full Indian meal as a first course.  If you want a little dipping sauce, mix 2 T. of my Sofrito (and 2 T.fresh mint, if you have some) in 2 T. olive oil.

NUTRITIONAL INFO:  Makes 12 small or 6 large samosas.  A serving consists of 1 large or two small samosas and will contain:  Does not include any dipping sauce.

258 cals, 23.8g fat, 13.8g carbs, 7.7g fiber, 6.1 NET CARBS, 27.1g protein, 808 mg sodium (mostly from the cheese in the dough)

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I’ve finally found a way to prepare Brussels sprouts that I really liked tonight.  I think the key was to cook them in the microwave instead of steaming or boiling them.  They came out so mild…….not bitter, or chemical tasting at all!  And the Boursin soft cheese gave them a nice flavor layer to complement the bacon topper.  In my grocery store, the Boursin is usually near the deli with the other specialty cheeses.  You’re talkin’ to a Brussels sprouts hater here, so all you sprouts haters be sure to try these sometime.  You’ll be amazed how much milder they are than steamed or boiled sprouts.  And the green color is preserved cooking them in the microwave!

INGREDIENTS:

10 fresh Brussels sprouts (cut larger ones in half)

3-4 T. water

Dash each salt and black pepper

2 T. Boursin “Garlic Herb and Chive” soft cheese (more if you like)

3 thick slices bacon, chopped 1″ and browned

DIRECTIONS:  Cut tiny bit off sprouts stems.  Cut larger sprouts in half lengthwise.  Place them in a ceramic or glass dish.  Add the water and microwave for 2 minutes, stir and microwave 2 more minutes.  While they are cooking, brown the bacon in a skillet and drain on paper toweling.  Remove sprouts from microwave and stir the Boursin cheese gently into the sprouts to melt.  don’t be too rough here ot the sprouts may fall apart on you.  Top with bacon crisps and serve.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

221 cals, 18.3g fat, 9.05g carbs, 3.6g fiber, 5.45g NET CARBS, 13.2g protein, 321 mg sodium

 

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Click to enlarge

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or Kubideh lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

INGREDIENTS:

1 large 8-9″ cucumber, peeled, seeded and grated

1 c. Greek yogurt (I personally prefer half yogurt & half sour cream)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories, 8.1 g  fat, 4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS, 3.2 g. protein, 110 mg sodium

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Next time you’re contemplating making the low-carber’s classic dish, Loaded Baked “Potatoes”, try using leeks sometime instead of the green onion.  WONDERFUL change!

Man, did my husband ever rant about this cauliflower dish tonight.  I have my Twice Baked “Potatoes” that uses green onion, but leeks are much milder!  I used half a large leek and it sliced up to made 2 c. sliced up!  I used more cream cheese than I usually do in my similar dish and decided to use American Deluxe cheese tonight instead of cheddar cheese.  WOW!  What a difference in flavor those changes made.  Who’da thunk?  🙂  Hope you give this one a try!  This recipes is suitable for all phases of Atkins and Keto programs.  Primal followers can enjoy this as written.  Paleo people will need to leave out the cream cheese.  It’ll taste OK, but not quite as rich.  🙂

INGREDIENTS:

½ large head cauliflower (6-7″) cut into flowerets

3 oz. cream cheese, cut into small bits

6 T. total butter, unsalted

Dash salt (omit if using salted butter)

½ leek, sliced thinly

6 slices American Deluxe or Cheddar cheese

DIRECTIONS:   Under running cold water, wash all dirt from between the leaves of the half leek.  Do this carefully, as the dirt hides on both sides of the leaves.  Nothing worse than biting into grit at the table.    Slice the leak thinly.  Melt 2 T. of the butter in a skillet over medium heat and saute leeks just until tender. Turn off heat and set aside.

Cut up the cauliflower into flowerets, place it into a 4-qt. saucepan.  Cover with water and bring to a boil.   Reduce heat and medium boil until soft, or about 15-18 minutes.  Remove from heat, pour all into a colander to drain and with a rubber spatula, mash out any water you can. Preheat oven to 350º.  Pour cauliflower back into the saucepan and drop in the cut up cream cheese.  Stir with you a rubber spatula to allow the cream cheese to melt a bit.  Add 4 of the 6 tablespoons of butter and the salt.  With a hand-held mixer or stick blender (I used the stick for mine), puree all until smooth.   Add the sauteed leek, scraping all the butter you can get into the pot.  Stir well to mix evenly.  With your rubber spatula, scrape the cauli-leek mixture into a lightly buttered baking dish (mine is about 7″x11″).  Top with 6 slices of cheese (you can shred the cheese first if you prefer).  Pop into 350º oven and bake for about 25-30 minutes or until cheese is melted nicely.  This tasty dish was delightful served with butter-seared pork chops and a salad.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

259.3 cals, 23.4g fat, 6.36g carbs, 1.99g fiber, 4.48g NET CARBS, 7.7g protein, 350 mg sodium

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Next time you’re having grilled, baked or fried fish, you are going to want to try these delicious stuffed mushrooms I cooked tonight to accompany our salmon.  The cheeses and spices made these so yummy.  They are simple to make as well, so what more could you ask for to serve such deliciousness?!  These are suitable once you reach Phase 2 of Atkins and will fit into most ketogenic diets.

INGREDIENTS:

18 oz. medium Portobello mushrooms (about 2¼” diameter)

¼ c. olive oil

1 T. unsalted butter

2 medium green onions, chopped

8 large raw shrimp, peeled, deveined and chopped

2 oz. cream cheese

1/3 c. shredded cheddar cheese

Dash each salt & pepper

½ tsp. my Seafood Spice Blend

1 low-carb roll or slice low-carb bread (I used this one)

1 T. more butter

DIRECTIONS:  Wipe mushrooms of any dirt.  Remove stems with small knife without destroying the mushroom caps.  Pour the olive oil into a medium bowl and drizzle the olive oil over them.  Toss to coat them well.  Place mushroom caps onto a baking pan and set aside while you make the filling.

Melt 1 T. butter in small non-stick skillet.  Chop the mushroom stems and add to the pan.  Chop green onion and also add to pan.  Add chopped shrimp.  Saute until they are all done.  Sprinkle a dash of salt, pepper and the seafood spice blend over the mixture.  Now add the cream cheese and mash/stir until melted and blended well.  Add cheddar shreds and stir/fold the mixture well allowing it all to heat, melt and bind together.   Turn off heat.  Now preheat your oven to 375º.

Stuff each mushroom cap with about 1 T. of the mixture to fill them to capacity using up all your filling with as even a distribution as your can.

Crumb the low-carb bread/roll with the remaining 1T. butter in a food processor, blender or crumb by hand & melt/stir them into the melted butter in a skillet.  Sprinkle the crumb topping over the 10 mushrooms.  Pop the pan into a hot 375º oven for about 20-25 minutes (watch then as ovens vary).  Larger mushrooms will take up to 30-35 minutes to get fully heated and golden on top.

NUTRITIONAL INFO:   Makes 10 pieces, each contains:

151 calories, 12.9g fat, 4.15g carbs, 1.26g fiber, 2.89g NET CARBS, 6.29g protein, 142mg sodium

If making appetizers, use 20 smaller mushrooms.  Just divide the above numbers by to to calculate the values for the smaller ones.

 

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