The Flavor Kitchen: Chimichurri Sauce

Chimichurri is an uncooked sauce used often in Argentinian cooking. It is used with meat mostly but is also great on veggies and eggs. Traditionally it uses parsley, but I use cilantro because I am not a fan of parsley.

The ingredients:

1 bunch of cilantro leaves and stems roughly chopped.

3/4 tsp dried oregano or 2 TBSP fresh

1/2 C olive oil

2 TBSP red wine vinegar

2-3 garlic cloves crushed

1 TBSP lemon juice

1/2 tsp lemon zest (see note)

1 tsp crushed red pepper

3/4 tsp salt

Pinch black pepper to taste

Kitchen equipment used:

Food processor

Spatula

Cutting board

Knife

The recipe:

First, crush garlic with side of knife blade then add to food processor. 

Take bunch of cilantro cut off ends and discard then roughly chop remaining stems and leaves. Add to food processor.

Add the other ingredients except the oil.

Pulse the food processor until cilantro in small pieces and combined well. I had to add some of the cilantro then add the rest once pulsed.

Add the oil and pulse again until combined.

Use the spatula to scrape down the sides as needed 

Add to a covered dish and refrigerate for 1 hour to combine the flavors.

Notes:

I did not have any lemon zest so added a bit of black lime. 

The sauce can be frozen for later use. Use ice cube tray for individual servings. It is good in the refrigerator for a few days. 

Don't skip refrigerating the sauce after it makes a difference. 

The Low Carb Kitchen: Everything CC Bake

This is a twist on a baked cottage cheese bowl using whatever you have on hand.

Cottage cheese base

2 C cottage cheese

3 eggs

Garlic powder

1/4 C Sauce of choice

Other seasoning of choice

1/4 C shredded cheese

Bake for 20 minutes at 400 degrees to set.

Once set, add sauce, toppings, and seasonings of choice.

For mine, I added a cilantro jalapeño lime sauce, pepperjack cheese, bell peppers, rotel, bacon, ham, black lime seasoning, and topped with some everything bagel seasoning

Cookbook Review: Let's Celebrate by Natasha Newton

This is another low carb cookbook full of southern recipes that are used in entertaining. By one of my favorite cookbook authors, Natasha Newton.

This cookbook has an introduction, a hospitality, and planning a party page. Including a party planning checklist, themed menu ideas, and diagrams for setting a table for casual, formal, and buffet style parties.

Like her previous cookbooks there are sections on low carb charcuterie and grocery lists

Each recipe, like in her other cookbooks, contain nutrition and allergen info.

This book contains a drink section including things like mimosa, party punch, mint Jules, and Arnold Palmers.

The brunch section has classics like sheet pan pancakes and quiche Lorraine as well as new things like pecan pie muffins.

The Global Kitchen: Keema Curry

This was an easy curry to make with ground beef. I made some substitutions based on what I had and added some extra veggies. It was even better the next day.

The ingrefients:

1lb ground beef

2 TBSP cooking oil

1/2 C diced onion

1 TBSPw garlic

1TBSP ginger

1/4 C rotel (see notes)

2 TBSP curry powder

1 tsp sweet paprika

1/2 tsp cayenne

1 tsp garam masala

1 C peas and carrots

1/2 C coconut milk

1 C beef broth

1 tsp salt

1/2 tsp black pepper

1 C cilantro

2 TBSP lemon juice

The recipe:

In a skillet, saute onion in oil until translucent then add beef to brown.

Add the ginger and garlic and saute 1-2 minutes. 

Add the tomatoes, peas and carrots, and remaining spices and saute until fragrant 2-3 minutes.

Add the coconut milk and broth. Season with salt and pepper, and add the cilantro and lemon juice and bring to a boil.

Cover and simmer on medium heat for 15 minutes.

Serve with rice (see below for my turmeric saffron cauliflower rice recipe) and garnish with cilantro, chili oil, or crushed red pepper.

Turmeric Saffron Cauliflower Rice

Heat frozen cauliflower rice in microwave and add to a pot. 

In a jar add a bit of oil with some turmeric and a couple threads of saffron.

Pour over the rice and add a bit of salt and pepper. 

Stir to coat the rice, it will turn yellow.

Notes:

The recipe called for 2 TBSP tomato paste but I was out so I replaced with 1/4 C rotel.

Leftover coconut milk can be frozen in ice cube trays for later use. Once frozen place in ziploc bag. Can be added to stews, curries, etc.

I used garlic powder and ginger powder.

The Low Carb Kitchen: Fideo

Fideo also known as tex-mex spaghetti was made using a low carb pasta alternative, palmini noodles. It turned out really good. 

The ingredients:

1lb ground beef

1 tsp baking soda

1/2 C diced onion

1 tsp salt

1 12oz palmini linguine rinsed and drained

2 TBSP chili powder

1 tsp garlic powder

3/4 C beef broth

1/3 C grated mild cheddar

2 TBSP grated parmesan

The recipe:

In a skillet, brown ground beef with baking soda. Add salt.

Once half browned, add the onions and complete cooking until caramelized and onions translucent.

Add the drained palmini and cook an additional 1-2 minutes.

Add the spices and cook another 1-2 minutes.

Add the broth and cook until reduced about 2-3 minutes.

Reduce the heat and stir in the cheese.

Notes:

I added half a can of rotel with the onions.

You can leave out the baking soda (it helps the beef brown and retain the flavor).

I used the bare bones broth mix to make broth. You can use regular broth or better than bouillon with water.

Palmini noodles are a pasta alternative made from hearts of palm. They need to be rinsed and drained.

Nutrition:

Yield: 4 servings

Calories: 335

Total Carbs: 9g

Fat: 20g

Fiber: 3g

Protein: 28g

The Breakfast Kitchen: Parisian Egg Bake

This egg bake was inspired by foods I had while in Paris in college. You could also use it as a twist on green eggs and ham for Dr Seuss Day.

The ingredients:

6 eggs

2 C egg whites

1 C diced ham

1-2 C chopped kale

Sauteed mushrooms

Butter

Herbes de provence seasoning

Olive oil

Baking powder

Salt and pepper

1 TBSP Dijon powder

1 C shredded Swiss cheese

The recipe:

Preheat oven to 375 degrees and grease 9x13 pan.

In a skillet, sautee the mushrooms in olive oil and butter. Add in the chopped mushrooms, kale, and diced ham. Season with herbes de provence.

In a bowl, add the eggs, egg whites, Dijon mustard, baking powder, salt, pepper, and herbes de provence. Mix well to combine.

Add shredded cheese to egg mixture.

Add the veggies and meat to the egg mixture and stir to mix well.

Add to 9x13 pan and bake for 30-35 minutes until eggs set.

Notes:

I forgot to add garlic powder but I think it would improve with it.

You can swap the kale for spinach or other greens if you like. If you use kale, I prefer the lacinato/tuscan kale over the curly it holds up better.

The Classic Kitchen: Balsamic Pot Roast

I used radishes instead of potatoes to keep it lower carb. You could also use things like turnip or rutabaga. I saw this recipe and had yo try it with my own twist.

The ingredients:

3-4lb chuck roast

Salt and pepper

Olive oil

Quartered radishes

Baby carrots

3 cloves garlic crushed or minced

2 C beef broth

Onion powder

Garlic powder

Rosemary 

Thyme

2 TBSP balsamic vinegar

The recipe:

Sear the roast on both sides in olive oil after patting dry and seasoning with salt and pepper.

In a crockpot, add the garlic, radishes, and carrots. Add the seared roast to the crockpot arranging the veggies around it. 

Combine the broth, onion powder, and garlic powder. Then, add to the crockpot.

Add the rosemary and thyme.

Add the basalmic vinegar.

Slow cook on LO 7-8 hours or HI 4-5 hours. Check and if needed add an additional hour.

Remove the roast and let rest for 10 min. While thats being done, you can thicken the liquid if desired. 

Notes:

Use fresh herbs for best favor but i used dry.

To combine the broth with the garlic and onion powder I used a large mason jar and shook it up to combine. I also used a broth mix from bare bones. 

Make sure you sear the meat 1st and let it rest after for the best flavor.

To thicken the liquid I would use xanthum gum but you can cook down to reduce as well.