Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Jul 12, 2017

Mexican Skillet Cauli-Rice (Low Carb, Keto, LCHF Recipe)

low carb, keto, LCHF recipeThe first time I served this dish to my family, nobody had any idea I was sneaking them veggies. In fact, my husband was perplexed, thinking I was eating rice (a definite no-no because of my diabetes). I giggled like a little girl. "Nope!" I said. "There's no rice in this dinner. That, my dear, is cauliflower."

Now, I've tried quite a few cauliflower-masquerading-as-something-else recipes, and most of the time, I haven't been impressed. But cauliflower as a rice substitute? Perfect!

I make my own cauli-rice from fresh cauliflower, but if you prefer, you can now buy riced cauliflower in the freezer section of most grocery stores. (Just be sure to read the label for questionable, added ingredients.) One thing I haven't tried is using frozen cauliflower to make cauli-rice. I'm learning frozen is usually less expensive than fresh, and often has a more mild flavor suitable for cauliflower substitute recipes; but I'm not sure how well it will rice. If you try it (or already do it), please leave a comment, and I will update the post with opinions on how well it works!


To make your own cauli-rice: Quarter a fresh cauliflower and cut away the core and the bigger parts of the stems. Pop chunks of the cauliflower florets into the food processor (with the grater attachment in place), or simply chop the cauliflower florets finely with a knife until it has the appearance of rice. I usually rice several heads at one time and pop the results in the freezer for later use.



https://sites.google.com/site/proverbs31womanprintables/mexican-skillet-cauli-riceMexican Skillet Cauli-Rice Recipe


1lb. ground beef
1/2 small onion, chopped
1/2 large green bell pepper, chopped
1 batch taco seasoning (see below)
1 cup no-sugar-added tomato paste
Cauli-rice from 1 cauliflower head (or about 24 oz. of pre-riced cauliflower)
1/2 cup beef broth
2 cups shredded Cheddar and mozzarella cheese

1. In a large skillet placed over medium high heat, cook the ground beef until no longer pink. Add the onion and green pepper and cook until tender. Add the taco seasoning, mixing well.




2. Add the tomato paste, cauli-rice, and broth, stirring well to mix. Bring to a simmer. Reduce the heat to medium and cook until cauli-rice softens (about 5 minutes for fresh cauli-rice, or about 9 for frozen).

3. Sprinkle cheese over the mixture and serve. Add sour cream, green onions, and other toppings, if desired, but add them to the carb count.

Makes about 5 servings. Estimated nutrition, according to SuperTracker: 227 calories; 18 g. protein; 10.2 g. carbs; 3 g. fiber;13 g. fat.


DIY Taco Seasoning
Not only is it cheaper to mix your own taco seasoning, but it makes all the dubious ingredients in ready-made spice mixes (like flours and preservatives) something you can easily avoid.

2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon oregano



Jun 29, 2017

"Unbreaded" Parmesan Chicken Tenders Recipe - ZERO Carb!

Low carb, keto, ketogenic, LCHF recipe zero carbs
Whenever I find a chicken recipe my family loves, I'm pretty proud of myself. And whenever my family says they like the low carb, keto version of a recipe better than the high carb version, I'm even more happy. Such is the case with my "Unbreaded" Parmesan Chicken Tenders.

These babies are not only tender, but so flavorful! Who needs breadcrumbs or flour?? Not us! I also love that this meal comes together without much work; all it needs is a simple vegetable on the side and viola! you've got a truly healthy meal.

Money Saving Tip: Yes, this recipe calls for chicken tenders, but I recommend you buy frozen chicken breasts instead. Let them thaw, then cut them into smaller, chicken tender-sized pieces. It's easy, doesn't take much time, and saves money.

Another Note: Although the cheese I used to calculate nutritional information on this chicken dish claimed to be ZERO CARBS (yay!), all dairy has a small amount of carbohydrates. Food manufacturers are allowed to indicate the carbohydrates in any given food are zero if the serving size has less than 1 carb. So do bear this in mind if you're diabetic or carefully counting carbohydrates.

https://sites.google.com/site/proverbs31womanprintables/-unbreaded-parmesan-chicken-tenders

"Unbreaded" Parmesan Chicken Tenders Recipe


2 lbs. chicken tenders
1 cup grated Parmesan cheese
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fine sea salt
1/2 teaspoon pepper
pinch of cayenne pepper (optional, but recommended)
1/2 cup butter





1. Preheat the oven to 350 degrees F. Line two baking trays with parchment paper and set aside.

2. In a pie plate or shallow casserole dish, stir together the cheese, oregano, paprika, garlic powder, salt, pepper, and cayenne. Set aside.

3. In another pie plate or shallow casserole dish, melt the butter in the microwave. (Or, if you prefer, melt in a small saucepan on the stove, then transfer to the pie plate.)

4. Dip each piece of chicken in the butter, coating both sides, then dip t in the cheese mixture, well covering all sides of the chicken. Place chicken pieces on the prepared baking tray.

5. Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Estimated Nutrition, according to SuperTracker; per piece of chicken: Carbs 0 g.; protein 17 g.; fiber 0 g.; fat 10 g.; calories 160.


 

Jun 8, 2017

How to Make Celery Salt (Plus: How to Dehydrate Celery)

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

We have but one celery plant in our garden, yet it's enough to supply all our celery needs. That's because celery is a "cut and come again" plant, meaning you can cut off the stalks and new ones will grow in their place. Given that our plant is prolific, and given that it's getting huge now that it's spring, I recently cut all the larger stems off and decided to preserve them as celery salt (SO delish on meat and eggs!). I also made some plain dried celery.

Dehydrating the celery was easy: I cut up the stalks, laid them on dehydrator trays (covered with fruit roll sheets that prevent small pieces from falling through the trays' holes), set the dehydrator to 135 degrees F., and waited for the pieces to dry. It only took about 5 hours. These chopped, dried, stalk pieces are perfect for adding to soups and stews, come cool weather.

But I also had a ton of celery leaves I wanted to do something with. When I cook with fresh celery, I normally chop up the leaves and add them to whatever I'm cooking. They add celery flavor, but not crunch. So I dehydrated the leaves, too - and could have left them as is, to also add to soups and stews. But instead, I made really yummy celery salt.





How to Make Celery Salt

You can make celery salt with dried celery leaves, dried celery stalks, or even with celery seeds (but not seeds designed for planting in the ground; they may be treated with chemicals). For salt, I  recommend sea salt, since table salt or iodized salt will impart a less pure flavor. You may use either coarse or fine salt.

1. Powder dried leaves, stalks, or seeds. I used a food processor, but you could use a blender. If you're using leaves, a mortar and pestle, or even your fingers, will also do the trick.

2. Combine the salt and celery powder. The ratio you use is a matter of personal preference. I used half and half (equal parts), but some people prefer a 1:2 ratio, using more of whichever flavor, salt or celery, they want to emphasize.

3. Pour the celery salt into an air tight container, like a glass jar with a lid.

Watch this video to see just how easy it is!



Jun 5, 2017

Crazy Easy No Sugar Chocolate Peanut Butter Bites

Here's a recipe I think everyone can agree is healthier than that certain famous peanut butter candy - and delicious, too. There are tons of copycat recipes for that famous brand, and even many no-sugar and keto-friendly adaptations. But I wanted to make something simple. I wanted to make something without any added sweetener. And I wanted a treat - a fat bomb - that would satisfy me. Here's what I whipped together. And now my only problem is they are so yummy, I'm tempted to sit down and eat them all!

Those of you eating carby foods will, I hope, appreciate this as a good alternative to sugar-laden candy. Each piece is only about 9 calories. But those of you in the low carb or keto world will also enjoy this treat as a dose of fat that will keep you filled up and satisfied until your next meal. In fact, if you want to make this recipe even fattier, you can easily do so by simply adding more coconut oil.

Do we miss the sugar from that famous brand? Nope. Even my sugar loving kids beg for these babies.

And by the way, this recipe also proves you don't need to buy special fat bomb making molds. My sis-in-law actually recommended an ice cube tray, which most of us still have laying around somewhere or can buy for a buck at Walmart. It works perfectly for this recipe.




https://sites.google.com/site/proverbs31womanprintables/crazy-easy-chocolate-peanut-butter-fat-bombsCrazy Easy Chocolate Peanut Butter Fat Bombs

Note: I used Lilly's dark chocolate chips, which are lightly sweetened with Stevia. You could also use a chopped up Lilly's chocolate bar, or any other no sugar, low carb candy bar you prefer. Many health food stores carry Lilly's; if not, Vitacost has the best online price I've seen. And hey, place your first order with them, though this link, and you'll get $5 off your order!)






6 oz. Lilly's dark chocolate chips
2 teaspoons coconut oil
Natural, no sugar added peanut butter (I used Adam's; you could also use other no sugar added nut butters.)

1. In a small saucepan placed over very low heat, melt the chocolate chips and coconut oil, stirring often until smooth.

2. Spoon about 1 teaspoon of melted chocolate into the bottom of one cube in an ice cube tray. It should make a rather thin layer of chocolate.

3. Put about 1 teaspoon of peanut butter on top of the chocolate.

4. Drizzle about 1 teaspoon of melted chocolate over the peanut butter.

5. Repeat until the chocolate is all used up. Freeze.

Makes about 17 cubes.

Approximate Nutrition per cube: 1.17 g. carbohydrates; 2.74 g. fat; 1.3 g. protein; .33 g. fiber; 9.15 calories. (I recommend you do your own calculations based on your ingredients and the size of your ice cube tray.)


May 11, 2017

Skillet Brussels Sprouts with Parmesan Sauce Recipe

I'm not afraid to shout to the world that I LOVE BRUSSELS SPROUTS! In fact, my whole family does - even my picky eaters. Because they are in season right now, I've been experimenting with new ways to eat them. That experimentation has resulted in this recipe (based on one found at PeaceLoveAndLowCarb) - which has turned into one of our absolute favorites. It's packed with delicious flavors. Yum!

Incidentally, if you're afraid of the sauce - which you shouldn't be - but if you are, feel free to omit it, and simply cook the Brussels sprouts in the pan, as directed. Of course, I would at least add butter on top afterward. Enjoy!

https://sites.google.com/site/proverbs31womanprintables/skillet-brussels-sprouts-with-parmesan-sauceSkillet Brussels Sprouts with Parmesan Sauce Recipe 


1 1/2 lbs. Brussels sprouts

6 bacon slices, cooked, drippings reserved (bacon is optional; if desired, substitute drippings with butter)
2 tablespoons butter   
1 tablespoon dried onion flakes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
Salt
Pepper
   
1. Prepare the Brussels sprouts by trimming the ends. Cut each sprout in half.

2. Place a large skillet over medium high heat and add the bacon drippings. Add the butter. Once the butter is melted, add the Brussels sprouts and onion flakes.

3. Saute, stirring occasionally until the spouts are well browned and can easily be pierced with a fork. (Parts of the sprouts will look black; that's good!) Remove from the heat.


4. In the meantime, create the sauce in a small saucepan: Pour the heavy cream, Parmesan, and garlic into the pan and place over medium heat. Season with salt and plenty of pepper.

6. Bring mixture to a boil, then reduce the heat to low. Allow to simmer and thicken, stirring occasionally. Pour sauce over Brussels sprouts and serve.

Makes about 4 servings. 

Estimated Nutrition, according to SuperTracker; Carbs 10 g.; fiber 3 g.; fat 25  g.; protein 12  g.; calories 303 g.


Apr 20, 2017

Perfect Pork Chops with Spicey Green Beans Recipe (Keto, LCHF, Paleo, Low Carb Recipe)

Keto, LCHF, Paleo, Low Carb RecipeThis post may contain affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

 Is it scary for me to put the words "perfect" in the title of this recipe? Yeah, a little...'cuz you can't please everybody. But truly, this is the most perfect pork chop recipe I've ever eaten, and my hubby - who is super-picky about how his meat is cooked - feels the same way. And yes, I know the photos make this look like any other pork chop and green beans recipe. My photography skills are definitely lacking. But I do believe you will find the meat moist and highly tasty, and the green beans cooked thoroughly while still being crispy, with some excellent, spicy flavor.

Happily, this is a meal that's pretty quick to make, too, and fits with a variety of diet-lifestyles, including Paleo, keto (LCHF), and low carb. 

https://sites.google.com/site/proverbs31womanprintables/perfect-pork-chops-with-spicey-green-beans-recipe
Pan Fried Pork Chops with Sauteed Green Beans Recipe


For the green beans:
Green beans, stem ends removed
Sea salt
Black pepper
Garlic clove

For the pork chops:
Pork chops (bone-in is best)
Seasoned salt
Black pepper
Cayenne pepper
Bacon drippings
Butter

1. Place a pot of water on the stove over high heat. Once it comes to a boil, add the green beans. Immediately start timing 3 minutes.

2. When 3 minutes are up, drain the beans and plunge them into cold tap water. Allow to sit until step 6.

3. Season the pork chops, front and back, with a generous amount of seasoned salt, and pepper. Sprinkle lightly with cayenne pepper - unless you like a lot of hot spice, in which case, slather it on!


4
. Heat a large cast iron skillet over medium high heat, adding a rounded tablespoon of bacon drippings and 1 tablespoon of butter. Add the pork chops, working in batches, if needed. (If the fat "cooks away," add more butter to the next batch of chops.)

5
. Cook one side of the pork chops for about 3 minutes, then turn over. Cook the other side for about 2 minutes, or until a thermometer placed in the thickest part of the chop (nut not next to the bone) reads 145 degrees F. Remove from the pan, place on a platter, and put inside the oven. Do not turn on the oven's heat.
Allow to sit at least 5 minutes before serving. 

6
. In the meantime, pour the green beans into the same skillet used to cook the pork chops. Do not clean the skillet first; you want all those wonderful drippings that are still in the pan to help flavor the vegetables. If there's not much fat in the skillet, add a dollop of bacon drippings. Season the green beans with salt, pepper, garlic and s
auté until bright green.

Estimated Nutrition, according to SuperTracker; per one medium-sized (about 6 oz.) pork chop: calories 394; Carbs 0 g total; Protein: 24 g.; Fat: 46 g. Per 1 cup of green beans: calories 39; Carbs 9 g total; Protein: 2 g.; Fat: 0 g.

 

Apr 12, 2017

How to Make Lacto-Fermented Sauerkraut in a Mason Jar

Now is a great time to make homemade, DIY sauerkraut. It's healthier than store bought (because all those good probiotics are still in there, whereas most store bought sauerkraut is "dead" of probiotics), cheaper than store bought, and fun and easy, too. Here's my preferred method - which, incidentally, does not require any special tools. For written instructions, click here.





Jan 4, 2017

How & Why to Get Started with an Electric Pressure Cooker or Instant Pot - with 31 Pressure Cooker Recipes!

This post contains affiliate links. All opinions are my own. Please see FCC disclosure for full information. Thank you for supporting this site!

There are three main reasons pressure cooking is fantastic:

1. Pressure cooked food retains 80-95% of its nutrients - the most of any cooking method.
2. pressure cooking reduces energy use by 70% or better (depending on what type of pressure cooker you use).
3. Using a pressure cooker, you save a lot of time!

What I love most about using my Instant Pot (which is an electric pressure cooker) is that sometimes I save on total cooking time...but always, I save personal time because I can throw the food in the Pot and walk away. There is literally NO need to stir, adjust settings, or check on the food until it's ready to eat. This means extra time with the kids, to write, to read...to do whatever I want. I love that!

Some people are scared to pressure cook because they've heard horror stories about pressure cookers exploding. This used to happen back in Grandma's day, but as long as you follow some very basic guidelines (found in your pressure cooker's owner manual), it doesn't happen with today's electric pressure cookers.

Others wonder what on earth they'd cook in a pressure cooker. A simple answer is that if you'd normally slow cook it,  boil it, braise it, or steam it, you can pressure cook it. And today's pressure cookers even off more variety. For example, the Instant Pot (IP) allows you to saute, make yogurt, proof bread, and even bake some things. Another thing I love about my IP is that usually I only have to dirty one dish to make a meal - the pot or "bowl" of the pressure cooker. (Fewer dishes and more free time? How can you beat that!)



So far, I've cooked perfect, easy peel hard boiled eggs; super quick (unsoaked) dry beans; yogurt; meat; stock; and (oh yeah) meals in my IP. (Oh, and whole, fall-off-the-bones, chicken that's so much better than anything I've roasted before!) It's so easy! And the food is really delicious. In fact, I've made several of my slow cooker recipes in my IP and my family strongly believes they taste much better when pressure cooked. I'm at the point now where I don't want to cook...unless it's with my IP. I love it that much.
Cheesecake can be tricky to bake...but not in an Instant Pot!
Why an Electric Pressure Cooker?

For years, I've used my wonderful Presto pressure canner for occasional pressure cooking. (Read this to clarify the difference between pressure cookers and pressure canners.) But it was a bit of a pain. Not only is my Presto hard to clean (because the pot is so large it doesn't fit in the sink), but I had to keep checking on the pot, making sure the pressure was where it was supposed to be.

But with an electric pressure cooker, there is a removable pot (Instant Pot is the only pressure cooker I'm aware of that has a stainless steel pot (remember that non-stick coatings are unhealthy). This pot can go right into the dishwasher. In addition, there is no need to regulate the heat of the stove top and adjust as necessary. In other words, an IP is about as hands-free as cooking gets!

Why An Instant Pot?

Instant Pots cook at a lower psi, which makes them a bit safer than other pressure cookers. In addition, they are highly versatile, with yogurt, saute, and slow cook features. (Though I understand the slow cook feature isn't perfect. I personally haven't tried it yet.)
An antique pressure cooker. Thank goodness for modern tech!

Instant Pot Recipes

* Hard boiled eggs. So easy and they peel easily every single time! Place 1 cup of water in the IP stainless steel pot. Add the trivet. Place eggs on the trivet. (You can stack eggs on top of each other, if needed.) Put the bowl in the IP and shut the lid. Turn the vent to "Seal." Press "Steam." Press the "Adjust" button until it reads 5 minutes. When the 5 minutes are over, let the IP do a natural release for 5 minutes. Remove the stainless steel pot from the IP (using hot pads), remove the eggs, and dunk in cold water for 5 minutes.

* Dry Beans 

* Yogurt 

* Risotto

* Brown Rice 

* Frozen Ground Beef 

* Taco Meat

* Sloppy Joe Meat 

* Stock or Bone Broth

* "Rotisserie" Chicken 
 
Yogurt made in my Instant Pot.

* Chicken Breasts

* Chicken & Dumplings 

* Salmon 

* Beef Stew

* Kalua Pig

* Baked Potatoes 

* Mashed Potatoes 

* Potato Salad 

* Crispy Potatoes 

* Loaded Mac & Cheese 

* Lasagna 

* French Onion Soup 

* Split Pea & Ham Soup 

"Roasted" chicken is fall apart tender in an IP.*
* Baked Beans

* Steamed Broccoli

* Breakfast Hash 

* Ham, Egg, and Cheese Casserole 

* Cheesecake 

* Chocolate Pudding 

* Applesauce 

* Popcorn



Other Helpful Links:

* Pressure Cooker Recipe Converter
* How to Convert a Recipe to a Pressure Cooker Recipe 
* How to Convert Old Pressure Cooker Recipes
* 10 Things You Need to Know About Instant Pot
* 8 Instant Pot Basic Techniques
* My Pinterest Pressure Cooking Board


* Photo courtesy of Joe Randazzo.