This weeks veggie is EGGPLANT! My choice! I love eggplant but don’t get to use them that often in recipes as the Man is NOT a fan of this lovely purple fruit.

I thought about making Moussaka but I wanted to try something different so I found a new recipe for a Veggie Moroccan Tagine. But I wanted a dish I could use for a meal rather than just a side so added some chicken to it. That was a good choice as it made a great KETO meal. The recipe is from Essential Ketogenic Mediterranean Diet Cookbook gifted me by my great friend Kayte who is also in this group.

You can find the recipe here. Veggies include eggplant, cauliflower, zucchini, onions, garlic, green olives, and artichoke hearts.

I browned some seasoned (salt and pepper) chicken thighs in some EVOO until almost done. Then I simply added it to my dutch oven (sans skin) with the veggies and let it cook just a little longer to get the flavor into the chicken.

Absolutely delicious. The spices: ginger, cinnamon, cumin, and paprika added so much flavor to the vegetables. I wanted to just sit down and dig into the pot with a big spoon. I’m sure there will be some veggies left over. Maybe…I hope…

This serves 6 and (without the chicken) has; 309 calories, 21 grams fat, 24 grams carb (15 net) 9 grams fiber and 6 grams protein. Each chicken thigh adds

More Eggplant recipes from…

Kayte

Nancy

Ulrike

Peggy

Ellen

Donna

Our next Ingredient is corn

And then we start with some salads. Looking forward to that in mid-April.

This Last week’s ingredient was ONIONS and LEEKS. This was Kayte’s choice. She loves French Onion Soup so onions was a good choice from her. Unfortunately I am very late with my post. Last week was chaotic and I just could not find the right time to make my onions dish.

I ended up using a dish from Paul Prudhomme’s Seasoned America. Baked Onions Stuffed with Pork and Mushrooms. Oh my goodness. What a list of ingredients but well worth it

and then all that yummy stuffing came poring out.

I could eat just the stuffing!

3 Tbl cajun seasoning (I used Tony’s)

1/2 cup chopped pecans

4 Tbl unsalted butter

1 1/4 cups chopped onions

1/4cup chopped celery

1/2 cup chopped bell peppers (recipe called for green, I used red and orange)

1/2 tsp chopped garlic

3/4 cups uncooked rice ( I wanted Keto friendly so I used pork rinds)

2 cups pork or chicken stock

1 12-oz can evaporated milk. (I used heavy cream)

2 cups shredded cheese (I used cheddar)

Preheat oven to 375.

Peel the onions and and slice off a small piece from the top and bottom. Scoop out the insides until you have a shell about 1/2″ thick. Save the onions. Make thin slices on all four sides of the onion. This is so It will not roll when browning the outside.

Add the butter and add the onion cups laying them on their sides and browning all four sides. Remove from the skillet.

Add ONE cup of the 1 1/2 cups onions, bell pepper, and celery to the skillet. Cook until browned. Add pork and garlic and cook until brown breaking pork into small pieces. Stir in ONE TABLESPOON seasoning and the remaining 1/2 cup onion. Cook 1 minute. (I have to admit I just dumped everything in at once and it worked out fine.) Stir in rice and remaining seasoning TWO TABLESPOONS mix. Cook for 3 minutes. Add mushrooms and cook 1 minute. Scrape the bottom so as not to stick to the skillet.

Add 1 1/4 cups of the stock and cook until stock is reduced. About 8 minutes. Add the milk/cream and pecans. Bring to a roiling boil, cover and remove from heat. Let sit for 20 minutes

Sprinkle each onion cup all over with reserved seasoning mix. Rubbing the interior and exterior of the onions.

Place onions, open ends up in a cake pan or other pan so that they sit upright. Stuff each onion with the pork/mushroom mixture heaping it as much as possible.


Sprinkle shredded cheese on top. Pour remaining stock in the bottom of the pan. Bake 20 minutes. Then turn heat up to 550 and bake until brown and bubbly on top. About 10 minutes.

Serve with stock spooned over the top.

This was very tasty. Definitely a keeper even though it takes a while to make.

What other onion/leek dishes showed up in the kitchens of the GFGF cooks.

Kayte

Ellen

Ulrike

Peggy

Donna

Tune in next week for some Eggplant/Aubergine recipes.

This week I ‘met’ a new vegetable- the RUTABAGA. Let me tell you it is one ugly root veggie. I found one finally and brought it to its new home. It was covered in a waxy substance and looked like a huge turnip. I thought, this can’t be good. Why is it covered in Wax? I found the answer to that question – to keep them from drying out.

I could not decide what to do with my new veggie friend until I talked to Kayte and we were discussing recipes. We found we both agreed that ‘fries’ might be the best answer because we both have picky husbands and this might be the best way to introduce this one. Bill was NOT a fan! Oh, well, cannot please everyone. I rather liked the rutabaga fries and they will make a good substitute for KETO.

All of the recipes for rutabaga fries are basically the same. Toss in a little OVEE and add seasonings. And that is what I did. Salt, pepper, paprika. And then I tossed them in my Air Fryer and let it do all the work. Easy Peasey. I do love my Air Fryer.

I ate some plain and some with a little shredded cheese. The cheese added a whole different world to my KETO lifestyle. YAY CHEESE!!!

Thanks, Ulrike for my new veggie. Interesting tidbit – in Germany a rutabaga is a SWEDE.

More rutabaga dishes:

Kayte

Nancy

Ulrike

Peggy

Donna

Ellen

Our next veggie is Kayte’s choice – onions and leeks. That should be fun. Onion soup, Kayte?

I have always loved mushrooms. At least since I was 10 years old. My Dad decided to grow some and bought a ‘log’. We ate a lot of mushrooms. I love them sauteed in butter over a steak. Chopped in a omelette. Sliced in Fajitas. Or my newest dish find – Garlicky Shrimp and Mushrooms.

The recipe comes from The Essential Ketogenic Mediterranean Diet Cookbook. There are some wonderful recipes in this book. Thanks, Kayte, for this great B’day gift.

If you like shrimp and mushrooms this is super simple and super quick and super tasty.

1 lb shrimp, peeled and deveined

1 tsp salt

1 cup EVOO

8 large cloves garlice, sliced

4 ounces sliced sh’rooms. (I used button and baby bellas)

1/2 tsp red pepper flakes

1/4 cup chopped fresh parsley (nope, used dried)

Place shrimp in a small bowl and sprinkle with salt.

Heat olive oil in a heavy skillet over med-hi heat. Add garlic and heat until there is a lovely aroma in your kitchen. About 3 – 4 minutes. If it starts to burn – lower the heat.

Add the sh’rooms and sautee for 5 minutes until soft. Add shrimp and pepper flakes and sautee until shrimp turns pink, 3 – 4 minutes. (I cooked a little longer.)

Remove from heat and add in Parsley.

Makes 4 servings.

Serve over Zoodles or Caulirice.

This is KETO friendly. Only 4 gm carb/serving. 620 calories, 56 gm fat. 24 gm sodium.

Thanks to Nancy for this week’s veggie pick.

More mushroom dishes?

Kayte

Nancy

Ellen

Peggy

Ulrike

Donna

Next veggie: Rutabaga. Ulrike’s choice. I’ve never eaten one so this will be fun.

Not just any bean. Ellen’s choice. Shell beans: Red beans, lima beans, cranberry beans, pinto, great northern. Just to name a few. These are beans that must be removed from their pod to be eaten. My Dad was a big fan of Ham Hock and beans made with great northern beans. And Hubs is a great fan of Red Beans and Rice. So that is what I made for this GFGF post.

  • 3 tablespoons bacon drippings
  • 1 lb andouille sausage, sliced ¼ inch thick (if not available use a good smoked sausage)
  • 1 yellow onion, diced
  • 2 stalks celery diced
  • 2 cloves minced garlic
  • 1 (16-ounce) package dried red kidney beans, soaked overnight, drained, and rinsed
  • 10 cups chicken broth
  • 1 Tbl salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground white pepper
  • 2 Tbl vegetable oil.
  • 1 bay leaf
  • Cooked rice

In a large bowl place dried beans and enough water to cover by 2 inches. Let stand at room temperature for 8 hours or overnight.

In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion, and celery. Cook, stirring frequently, until vegetables are translucent, about 5 minutes.

Add drained beans, garlic, bay leaf, salt, and peppers.

Bring to a boil. Reduce heat to low, and simmer until beans are tender and liquid has thickened, about 1.5 hours. Remove bay leaves from pot; discard.

In a large skillet over medium-high heat saute sausage until browned. About 6 minutes. Add to the bean pot.

Serve over hot cooked rice. Garnish with sliced green onions and/or hot sauce if desired.

Usually served on Monday it is the traditional Laundry Day Meal.

This recipe is adapted from the Delta Queen Cookbook and was in the February 2013 Louisiana Cookin’ magazine

Did anyone use a different bean for this week’s choice? Visit and see.

Kayte

Donna

Peggy

Ulrike

Nancy

Ellen

GREENS!!

Now, before you think of lots of vegetables that are green consider the vegetable “GREENS“. This includes only one category of veggies. Leaves: Collards, Mustard, Turnip. Those are what, in the south, we call greens. And I cook them a lot for the Man. Me, not a fan. So when Donna chose GREENS I knew it would be just for the Man.

And they are not easy to photograph for a pretty picture.

These are easy to prepare. Boil water. Season with salt. Add cleaned and stripped (from the tough stem) leaves. Bring to a boil.

But before you do that you need to fry some bacon and then sautee some onion in the bacon grease. This you add to the greens as they cook.

See. Easy.

I am curious as to how the rest of the Good Friends cooked their greens.

Donna

Kayte

Ulrike

Peggy

Ellen

Nancy

In two weeks we are cooking Fresh Shell Beans. Stay tuned.

It’s that time of the month again. Veggie Friday with Good Friends Good Friday. This week it is CARROTS. What a great way to start the new year – cooking with friends.

I like carrots. Raw. Not to wild about them cooked. I like them cooked in stews IF they are well cooked. I know they are sweet if they are cooked right but I just don’t cook them often enough. So this week I went in the other direction.

CARROT CAKE

I’ve been making this carrot cake for about 12 years. First made it when baking with Dorie Greenspan and the BFMHTY cookbook . I met some wonderful ladies in that group. Several of whom are the creators of this group.

I am not going to print the LONG recipe here but I will leave the link. Dorie’s Carrot Cake.

Let me tell you this cake is WONDERFUL! I make it every year for The Man and a friend. This year I made it as a Christmas Gift for that friend. She loved it.

For more carrot dishes visit with

Kayte

Ulrike

Peggy

Donna

Ellen

Nancy

I wish all of you a Happy New Year in 2021. See you in two weeks with GREENS!

This week we enjoyed picking any veggie we wanted. As long as it was green. That left it wide open. It just so happens that in my most recent Misfits Box I had a veggie I have been wanting to try. ROMANESCO. If you aren’t familiar with it, it as beautiful member of the broccoli family. A!though some call it a form of cauliflower. Whatever it is it is delicious.

Isn’t it wonderful looking? All those beautiful shapes and angles. Like a forest of Christmas trees!

I found a very different recipe to use with the romanesco.

Baked Romanesco with Mozzarella and Olives

  • 1head romanesco broccoli (about 3 pounds)
  • salt and pepper
  • 3 tablespoons extra-virgin olive oil, plus more for baking dish
  • 1 pound fresh mozzarella, shredded
  • 1 cup grated pecorino or Parmesan (I used Asiago)
  • 1 dozen soft black oil-cured olives, or another type of black olive, pitted
  • 1 teaspoon roughly chopped capers
  • 4 roughly chopped anchovy fillets
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper, or to taste
  •  Pinch of dried oregano

Preheat oven to 375 degrees

Boil romanesco for about 2 minutes. Rinse and cool with cold water.

Lightly oil an earthenware baking dish. In a bowl mix the romanesco with the capers, anchovy, garlic, red pepper and 3 Tbl of EVOO Arrange blanched broccoli in one layer. Season lightly with salt and pepper.

Cover top of romanesco with Mozzarella, then sprinkle with pecorino or Parmesan. Place olives randomly over the romanesco.

Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Original Recipe

For those of you who don’t care for anchovies they are undetectable in the dish. They just add an UMPH! to the seasoning.

I wish I could say I enjoyed it but I didn’t. It had a different taste that just wasn’t for me. It is Keto Friendly.

For more green veggies from great cooks visit with

Kayte

Nancy

Peggy

Donna

Ellen

Ulrike

Have a great Holiday and we’ll see you in 2021 with a new veggie – greens!

Another Friday has come along and it’s time for another episode of Good Friends Good Food. I love learning what friends cook and bake. We are all very different but so much alike when it comes to food. We found that out when we were in different foodie groups over the years. So far, since we started Good Friends Good Food I haven’t seen a single recipe I don’t want to try. And I’m sure it will be the same with this veggie — cabbage.

I went simple. Southern Fried Cabbage with Sausage.

Easy to make. Slice about 1\3 lb of sausage diagonally. Brown in a little butter and EVOO (mine was infused with garlic) until light brown. Remove sausage and set aside. Brown some sliced onions until they are opaque. Salt the onions. When brown add in a head of cabbage that has been cored and cut into 1″ squares. Salt and pepper the cabbage. Stir until cabbage has cooked down but is still green. Add the sausage back in. Serve.

You can also make this with bacon instead of sausage or just the cabbage alone. Makes a good meal or a side dish. AND…it’s KETO friendly.

Want more cabbage dishes? Check with

Kayte

Peggy

Nancy

Donna

Ulrike

Ellen

See you in two weeks when we cook something GREEN!!

I will admit I was a weird kid when it came to food. Especially veggies. While other kids were loving corn and green beans I was crazy about broccoli and cauliflower. I loved these two veggies. And ONLY these two.

Things have changed little. They are still my fave veggies but I have added others to my likes as well: okra, squash, asparagus (NOT the canned), cabbage.

Is it a surprise there fore that my pick for this week’s Good Friends Good Food was CAULIFLOWER. And since I am on KETO it was perfect to pick Caulirice. With other veggies. And shrimp.

This is not my photo. I lost mine.

3 cups cauliflower florets

3 Tbl unsalted butter or coconut oil

1/4 cup yellow onion, diced

1 tsp fresh grated ginger

2 Tbl coconut aminos

2 Tbl sesame oil

1 large egg

4 oz cooked, peeled shrimp

2 green onions, thinly sliced

1/4 cup cashews

Place cauliflower florets in a good processor. process until cauliflower resembles rice. Set aside.
Heat a large skillet over medium/high heat. When the skillet is hot add the butter or oil. Add yellow onion, carrot and cook, stirring occasionally until onion and carrot have softened.
Add cauliflower rice and ginger, and cook for an additional 3 to 4 minutes.
Make an opening in the center of the skillet. Pour sesame oil into the
sesame oil into opening, and then immediately add egg. Stir egg continuously until scrambled.
Add aminos shrimp, green onions, and cashews and stir to combine. Cook for until shrimp are warmed through, about 1 minute
.Serve immediately.

I really enjoyed this recipe I adapted from Deliciously Keto Cookbook.

It is so easy to make.

(This recipe makes 2 servings of 2 cups each. (534 calories, 12 net carbs)

For more Good Food from Good Friends visit

Kayte

Peggy

Nancy

Donna

Ulrike

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