Elle Krieger has some wonderful healthy recipes in all of her cook books. I have so many marked I may never make all of them. Thank goodness for Thursdays…and Eating with Ellie,. The Broccoli and Cheese Calzone recipe comes from Comfort Food Fix page 211. Since I am trying to get back on KETO I modified the recipe just a tad. Instead of using store bought pizza dough I made my calzone with KETO fathead dough. Pretty darn good!
I used all the ingredients for the filling since they are all KETO friendly. I added the marinara and basil leaves into the calzone rather than leaving them for dipping. And this was delicious. I added garlic powder to the dough for extra flavor. The recipe for the fathead dough is enough for two calzones. Eat and enjoy!!
Check with Kayte and Gaye so see if they made anything this week.
A whole new year as begun. 2022. Fingers crossed it is a good year for everyone.
And it is time to start eating healthy again. I have been neglectful since Thanksgiving. Too long to neglect my health. I am going back to KETO which has been my friend off and on for the last year to so. It is easy to stick to and the food is often delicious. Especially since it is all made at home with fresh ingredients and NO sugar. No processed food. No starch, etc.
So, this week I decided to start the year off right with Ellie’s Autumn Vegetable Curry. Delicious!!
1 large onion, coarsely chopped
4 cloves garlic, peeled
1 1 1/2-inch length fresh ginger, peeled and thinly sliced
1 1/2 2 tablespoons yellow curry powder
1/4 teaspoon cayenne pepper, plus more to taste
2 tablespoons canola oil
2 tablespoons tomato paste
3 cups low-sodium vegetable broth
1 cup light coconut milk
1 cinnamon stick
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 head cauliflower, broken into 1½-inch-wide florets (about 3 cups)
2 cups broccoli florets
1 pound medium sweet potatoes, peeled and cut into 1-inch cubes
2 large carrots, peeled and cut into 1-inch rounds
2 tomatoes, cored and chopped
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 15-ounce can no-salt-added chickpeas, drained and rinsed
5 cups fresh baby spinach leaves
3/4 teaspoon salt
1/4 cup chopped fresh cilantro leaves
3 cups cooked brown rice, for serving, optional
Directions
Place the onion, garlic, ginger, curry powder, and cayenne pepper in a food processor and process to combine. Add the oil and process until a smooth puree is formed. Transfer the curry puree to a large pot and cook over medium heat, stirring frequently, about 5 minutes. Add the tomato paste and cook, stirring frequently, until the mixture begins to darken, about 5 minutes more.
Add the vegetable broth, coconut milk, cinnamon stick and ¼ teaspoon black pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, sweet potatoes, carrots, and tomatoes, season with salt and pepper, and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, about 25 minutes. Remove the cinnamon stick. Stir in the lime zest and juice, chickpeas, and spinach and cook until the spinach is wilted, about 5 minutes. Season with up to ¾ teaspoon salt.
Garnish with cilantro and serve with rice.
Cook time is about 30 minutes.
You can see that I left out some ingredients. Some of them simply because they aren’t keto friendly. I did leave in the sweet potato but decreased the amount. A little of it was needed for the taste of the stew. I also increased the amount of broth to use it more as a soup rather than a stew. It was just spicy enough to warm you up on a winters day.
The recipe is HERE if you want to see it in the original form and in Ellie’s comfort food fix (page 208).
Check with
Kayte, Peggy, and Gaye or their first Eating with Ellie post for 2022.
If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.
This week we are sharing recipes that sets your culinary hopes for the New Year. In 2022 I hope to go back to my healthy eating which, sadly, I have neglected since Thanksgiving. KETO has been my friend for most of 2021 and it is that I am going back to.
One of my favorite things to make is the Broccoli salad. It is super simple to make. Really doesn’t need a recipe and the dressing is delicious.
The only part of the recipe I ever follow is for the dressing.
Raw broccoli and cauliflower florets. Chopped green onion. Sunflower seeds. Chiopped pecans. Shredded cheese. Crumbled bacon in just about any amount you like to taste. (If not on KETO you can throw in some dried cranberries.)
Dressing:
1 cup real mayonnaise
2 tablespoons white vinegar
1/4 cup granulated erythritol (sugar)
Salt and pepper to taste
Mix all ingredients together and mix into the other ingredients.
I usually make at least 1/2 more of the recipe just to be sure I have enough. I love this salad. And make it often.
This is the last post for Good Friends Good Food. But we have revived Eating with Ellie (Krieger) and Wednesdays with Donna Hay. Both are healthy food chefs. And many of their recipes are easily adaptable to KETO. YAY!!
We also all are members of Tuesdays with Dorie where we are working our way through Dorie Greenspan’s Baking with Dorie.
If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.
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
3tablespoons extra-virgin olive oil, plus more for baking dish
1pound fresh mozzarella, shredded
1cup grated pecorino or Parmesan (I used Asiago)
1dozen soft black oil-cured olives, or another type of black olive, pitted
1teaspoon roughly chopped capers
4roughly chopped anchovy fillets
4garlic cloves, minced
½teaspoon 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.
Just two days left in April which means only two days left to try a few more of Keller’s recipes from ad hoc at home. It’s been fun cooking through Thomas Keller’s book. I still have several recipes marked but not as many as it was.
Last night I tried fritto misto. Defined it merely refers to small morsels of meat, seafood, or vegetables coated with batter and deep fried. Here in the south we deep fry anything but you won’t see deep fried veggies on any menu of Southern food.
This reminded me a lot of tempura frying. The batter is a little heavier but the results are about the same. In the recipe Keller lists 1 1/2 cups cold water. I found it worked better with just a little more water for a thinner batter, but your choice. The broccolini fried up the best. With the thin ‘branches’ there was more batter in between for fry up.
This was so good! The veggies came out crispy but sogged up quickly if they weren’t eaten right away. My one tip for you: Don’t drain them on paper towels as Keller suggests but on a wire rack OVER paper towels. They don’t get soggy as quickly.
The eggplant and squash were also very tasty.
Keller lists several choices to fry including carrots, fennel, mushrooms, and calarari rings. All of these would be great.
The recipe is on page 173 of ad hoc but I also found it HERE (if it comes up).
There are several soups I order when we eat out. A local cream of shrimp from The Cottage Restaurant. The Queen’s Soup (wide rice and chicken) from Atwood’s Bakery. And Broccoli-Cheddar Soup from Panera. I don’t think they make any better soups anywhere than those three. That being said, I have the shrimp soup recipe. I’m working on the rice soup. There are ton’s of copycats for the Panera soup. But I needed to make something quick and didn’t have time to scan all of those recipes. Lucky for me Chaya’s theme this week for Eating with Ellie was Cheesy Delights and some Broccoli-Cheddar soup was JUST what I wanted.
I thought it would be hard to make but it is super simple and super quick.
Saute some onions. Add garlic and nutmeg. Add broccoli and chicken broth. Cook. Mix milk and flour. Mix in cheddar cheese. Add to the broccoli mix. BINGO! Soup!
While many of the soups you find in restaurants are high in calories, this one is only 320/serving. Win/Win!
The recipe is on page 95 of Ellie’s comfort food fix. Also ONLINE.
There are more cheesy delights over at Eating with Ellie. Click on over.
Because this has been an out of town week I am going to cheat just a little and also submit this to I Heart Cooking Clubs for the theme – Bowled Over!
Tea and Scones 