The Veggie Kitchen: Indian Roasted Cauliflower

A great flavor combination for cauliflower. 

The ingredients:

1 head cauliflower cut in florets

1/4 C oil

1/2 TBSP garam masala

1/2 TBSP curry powder

1 tsp cumin 

1/2 tsp salt

1/4 tsp cinnamon

The recipe:

Preheat the oven to 425 degrees.

In a large bowl, combine the oil and spices mix well.

Add cauliflower florets, toss and mix well until coated.

Spread cauliflower on a parchment lined baking sheet.

Bake for 40-45 minutes.

Should be browned and tender.

 Notes:

I used avocado oil but olive oil would do well too.

The cinnamon is optional. 

The Low Carb Kitchen: Chicken Meatballs with Veggie Noodles

This is a great item to make up and freeze then use as needed. I made into large meatballs but you can make any size.i made zoodles and palmini noodles in a Rosa sauce for these. Personally, zoodles are not my favorite.

The ingredients:

1lb ground chicken

1 tsp onion powder

1 tsp garlic powder

1 TBSP dried basil

1 egg

1 tsp Italian Seasoning

1 tsp cayenne

1 tsp salt

1 tsp pepper

1 C crushed pork rinds or breadcrumbs

1/2 C parmesan

Olive oil to spray

For the noodles and sauce:

1/2 jar Raos marinara

1/2 jar alfredo

Crumbled feta

Zoodles

Palmini noodles

Salt and pepper

Italian Seasoning

Crushed red pepper

Basil

Parmesan or nutritional yeast

The recipe:

Combine all ingredients but the olive oil in a large bowl.

Mix by hand until well combined.

Scoop into balls and spray with olive oil.

I air fried these at 400 degrees for 10 minutes each side.

For the noodles and sauce:

Add all the sauce ingredients to a pan and cook until noodles done. Add meatballs to finish.

Notes:

If making smaller meatballs may need to adjust the cook time. I used a large cookie scoop and rolled by hand. 3 meatballs per serving of three large ones.

You can swap basil for parsley.

I used a bit less of cayenne. 

The Soup Kitchen: Southwest Broccoli Cheese Soup

A twist on a classic adding some southwest flavors. I used taco seasoning, cumin, and black lime for the southwest flavors. A mix of pepperjack and cheddar for the cheese.

The ingredients:

1 TBSP oil

Diced onion

Diced poblano peppers

1 C crumbled bacon

1 can rotel

3 head of broccoli divided

1 tsp garlic powder

1 tsp cumin

1 tsp smoked paprika

1 TBsp taco seasoning

1 tsp black lime

6 C broth

Salt and pepper

Dash of liquid smoke

1 C heavy cream

1 C cheddar

1.5 C pepperjack

The recipe:

In a slow cooker, add the oil, onion, peppers, rotel, bacon, and 2 heads of broccoli. 

Add the broth and seasonings and cook on high for 4 hours.

Use an immersion blender to blend the soup so far. 

Add the last head of broccoli florets only. 

Add the cream and cheese and cook an additional 1-2 hours.

Notes:

You can replace poblanos with jalapenos and the rotel with red peppers. 

The Meat Kitchen: Cilantro Lime Pork Chops

These were good if you are a fan of cilantro I love it so I use a lot.

The ingredients:

Boneless pork chops

Bunch of chopped cilantro

2 TBSP lime juice

1 TBSP olive oil

2 tsp garlic powder

1 tsp cumin

1/2 tsp chili flakes

Salt and pepper

The recipe:

Combine all ingredients in a ziploc bag and marinate for at least 1 hour.

Cook using preferred method. My favorite is in the air fryer. 

The Kitchen Mashup: Curry Chicken Pot Pie

This is a Mashup of two different dishes to make a twist on a classic comfort food dish. Using chicken curry and chicken pot pie as inspiration. I used my previous keto cheddar biscuits and the topping.

The ingredients:

Shredded chicken

Diced radishes

1 C frozen peas and carrots

1 package frozen cauliflower rice

1/2 C diced onion

2 TBSP curry powder

1 TBSP garlic powder

1 TBSP ginger powder

1/2 tsp crushed red pepper

2 TBSP butter

2 C chicken broth

1/2 C coconut milk

Keto cheddar biscuits batter (see previous recipe)

1 tsp xanthum gum

Kashmiri masala optional

The recipe:

Preheat oven to 400 degrees.

In a skillet, add butter, onions, and seasonings and cook til onions softened.

Add the chicken broth, and radishes and cook until softened. 

Add the coconut milk and xanthum gum cook until thickened.

Add the chicken, peas and carrots, and cauliflower rice.

Divide into greased ramekins.

Top with the Keto biscuit batter.

Sprinkle top with kashmiri masala *optional.

Bake for 25 minutes until batter is cooked through.

Notes:

I cooked the chicken and radishes ahead.

Any leftover coconut milk can be frozen into cubes for use in future recipes.

You can swap xanthum gum for cornstarch.

I steamed cauliflower rice in microwave first.

4 large ramekins are what I used.

See previous blog post for Keto cheddar biscuits minus the bacon.

I do think this needed a bit more salt to the meat mixture. 

This biscuit mix does sort of blend in with the meat mixture. 

The Breakfast Kitchen: Turmeric Breakfast Souffle

A twist on my cousin's souffle adding turmeric. I was inspired by the turmeric fried eggs. The base of the recipe is the same.

The ingredients:

3 eggs

2 TBSP sour cream

Salt and pepper

1 tsp turmeric

1 tsp basil

1/3 C bacon

1/3 C cheese

Optional chili crisp

The recipe:

Preheat oven to 350 degrees.

In a bowl, add eggs, sour cream, and seasonings. Whisk until combined.

In a greased large ramekin, add bacon and cheese.

Top with egg mixture.

Bake for 35-40 minutes until eggs set.

Serve immediately.

Top with chili crisp if desired.

The Breakfast Kitchen: Masala Egg Bake

Using one of the turmeric chicken breast shredded. This masala egg bake sounded good.

The ingredients:

8 eggs

2 C egg whites

1 turmeric chicken shredded

1/4 C sour cream

1/2 C bacon crumbled

1 C shredded cheese

1/2 C peas and carrots

1 tsp kashmiri masala

1 tsp garam masala

1 tsp turmeric

Salt and pepper

1 TBSP baking powder

2 TBSP chia seeds

The recipe:

Shred the turmeric chicken.

Preheat the oven to 375 degrees.

In a bowl, add the eggs, egg whites, salt and pepper, baking powder, masalas, and turmeric. 

Blend until combined.

Add the meat, veggies, and cheese and stir with a spatula.

Add chia seeds and stir.

Add to greased 9x13 dish and bake for 30-40 minutes until eggs set.

Notes:

You can swap sour cream for greek yogurt or coconut cream.

The Global Kitchen: Turmeric Chicken

This week turmeric has had its moment and today was a rub for chicken.

The ingredients:

1.5lb chicken

4 tsp ground cumin

2 tsp salt

2.5 tsp turmeric

1.25 tsp garlic powder

.5 tsp pepper

1 TBSP avocado oil

Juice of 1 lemon

The recipe:

In a ziploc bag combine all ingredients and rub around to coat the chicken.

Let marinate for 1 hour.

Air fry for 20 minutes until chicken done.

Notes:

I used chicken breast.

I used a cumin, coriander, fennel blend in place of cumin.

See recipe coming up for masala egg bake for a use of this chicken.

 

The Meat Kitchen: Dijon Rosemary Pork Chops

Trying a new marinade for pork chops. This was super easy with basic ingredients most have on hand. This has a bit of a tart taste bit was good.

The ingredients:

Boneless pork chops

1/4 C Dijon mustard

1 TBSP garlic powder

2 TBSP avocado oil

1/4 C soy sauce

1/2 tsp salt

2 tsp dried rosemary

The recipe:

Mix all the marinade ingredients to a jar and shake well to combine.

Add porkchops to a ziploc and add the marinade.

Rub around to coat and allow to marinate at least 1 hour.

Air fry pork chops for about 15 minutes.

If there is any marinade left, drizzle on top.

Notes:

You can use coconut aminos instead of soy sauce.

I love using my oxo salad dressing shaker to make marinades. A normal mason jar would work well also. I like that there are measurements on it so I don't have to dirty as many dishes.

The Global Kitchen: Morrocan Chicken and Sprouts

This dish is inspired by Moroccan flavors the star being Harissa paste. I used the same seasonings on the brussel sprouts as well. This is a spicy dish so to cut back on the heat start with 1 TBSP harissa paste. 

The ingredients:

Chicken

3 TBSP harissa paste

1 tsp garlic powder

Juice of 1 lemon

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

3 TBSP Oil

Salt and pepper

The recipe:

Mix together the marinade ingredients.

Add to ziploc bag with chicken to marinate at least an hour. 

Add to air fryer and cook until chicken is done. See notes for the air fryer used and time. 

Notes:

To make the brussel sprouts just chop the sprouts up add to baking dish and add all the same spices and seasonings. I also added a bit of bacon. Stir to mix well. I used about 1 TBSP harissa in the brussel sprouts. If sensitive to heat try less first. 

20 minutes in the air fryer (Ninja Crispi) makes the chicken come out perfect.

The Breakfast Kitchen: Turmeric Fried Eggs

This recipe was from the Truly Simple coolbook by Kristin Cavallari. It was super easy and a new way to do fried eggs.

The ingredients:

3-4 eggs

3-4 Tbsp Avocado oil

1 tsp turmeric

Salt and pepper

Crumbled bacon optional

Chili crisp optional

The recipe:

In a skillet, add the oil.

Add eggs and allow to cook 2-3 minutes then flip.

Add turmeric and spoon oil over i also flipped a second time for over hard eggs.

Add salt and pepper and crumbled bacon if desired.

Plate eggs and top with chili crisp.

Notes:

Cook time will depend on the way you cook the eggs.

The bacon was my addition not in the original recipe.

The Southern Kitchen: Fried Green Tomatoes

I've always wondered about this dish and the garden was full of green tomatoes so I thought why not? It was definitely less acidic. I made it lower carb by using protein powder instead of flour and pork rinds instead of cornmeal.

The ingredients:

Green tomatoes sliced

Salt and pepper

1 C unflavored protein powder

1 tsp salt and pepper

1 C heavy cream

1 C pork rind crumbs

1 tsp savory

1 tsp paprika

1/2 tsp cayenne

Avocado oil

The recipe:

Slice the tomatoes and sprinkle with salt and pepper.

In 1st shallow bowl add protein powder plus 1 tsp salt and pepper 

In 2nd bowl add heavy cream.

In 3rd bowl, add the pork rinds, savory, paprika, and cayenne.

Take each tomato slice and coat in flour mix, then cream, then pork rind mix and set aside.

In a skillet, add oil to pan and when hot add the tomatoes and fry for about 2-3 minutes flipping halfway through.

Set aside on paper towel to drain.

Optional: serve with sauce of choice.

Notes:

You can use regular flour instead of protein powder and cornmeal instead of pork rinds. The original recipe also used buttermilk instead of heavy cream. 

The original recipe served these with a cajun sauce. I had tartar sauce already made so I used that. 

I think I might add more seasoning if I try this again. It was not bad just not as much flavor as I thought.