W30: Shrimp and Asparagus Dinner Omelets

It’s whole 30 again. This time Kayte and I made a wonderfully tasty omelet which is good for breakfast, lunch, or dinner, as the title implies.

The omelet is stuffed with shrimp, asparagus, and tomatoes. And even though I am not a big fan of tomatoes I did add them in in small dice. I think it would have been good with some sun dried tomatoes. There is also pesto in the omelet. I wasn’t sure about that but it added a lot of flavor. We added water to the eggs which is supposed to make the omelet fluffier. It didn’t work for me.

This one is definitely a keeper.

Kayte made it last week and hers looked so good I knew I would have to make it — eventually. I had a lot of trouble finding some good asparagus.

The recipe is from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook

 

W30: Cauliflower – Sweet Potato Mash

If you look on page 270 of Melissa Hartwig’s Fast and Easy you will find a recipe that mixes and cauliflower and sweet potatoes. A mash. And it is a nutritional powerhouse. And it can fix your sweet cravings.

It is one of the easiest recipes ever. Cook cauliflower, cook sweet potatoes, and peeled garlic. Drain then add ghee. s/p and mash together. Does it get any easier? No!

But is it good, I did not think so. I would rather have one or the other. The cauliflower overpowered the flavor of the sweet potatoes. I do like cauliflower but not in this recipe. Sorry.

Kayte of Grandma’s Kitchen Table and I are cooking through our two shared Whole 30 cookbooks through the end of March. Check out what we are making. We are making the same recipes but not at the same time yet. She is catching up on the recipes and I am catching up on the blogging.

But you can find her post here.

 

EWE: Calzone

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.

 

GFGF: Carrot Souffle

If you live somewhere in the gulf coast region you have heard of Piccadilly Cafeterias. It is a chain that started in Baton Rouge, La. Advertised as quality dining at an affordable price. Their food is usually pretty good. Nothing fancy. Solid comfort food.

One of favorite s is their Carrot Souffle. I love it. A sweet side dish packed with flavor. So when I found a copycat recipe I knew I had to try it. And it just became my new Christmas side dish. A new veggie dish.

The recipe is HERE! Super simple to make. I think I can make this KETO friendly simply by switching out the sure with erythritol. And the AP flour with almond flour. I’ll try that.

More new to us dishes for Good Friends Good Food:

Kayte

Peggy

Ulrike

 

Good Friends Good Food: Artichokes

I think I finally have time to catch up on the Good Food Good Friends Salads. So Far I am three ingredients behind. This catch up is for the artichokes from May 7th – Donna’s choice.

I made a lemony artichoke salad.

The salad is from The Healthy Foodie

Ingredients

• 2 – 14oz cans quartered artichoke hearts drained
• 1 – 10oz can sliced mushrooms drained (I used fresh mushrooms
• 1 medium lemon supremed and chopped
• 2 cloves garlic minced
• 1/4 cup chopped parsley
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• the juice of 1 medium lemon ( I cut this in half)

Place all the ingredients in a large bowl and toss delicately until well combined.

Refrigerate for about an hour and let the flavors blend together.

I have to admit I didn’t care much for this one. I thought I would because I like all the ingredients. Oh, well!

Check out the artichoke salads from

Kayte

Donna

Ulrike

Peggy

Ellen

 

Good Friends, Good Food: Spring/Green Peas

Spring Peas. What a great veggie. A good indication that spring is on it’s way. Warmer weather. Sunny days. (Unless you live in Louisiana lately!) and fresh veggies. While these are not from our garden they are my favorite pea. Frozen sweet peas.

This weeks ingredient was chosen by Ellen. And the theme for the next few months is SALADS! My idea!

So I chose a pea salad. I had never made one before or had one I really liked so I decided to make one for our monthly church supper. They seemed to like it. And so did I, but I would make a few changes if I made it again.

The original recipe is from The Pioneer Woman.

1/3 c. sour cream

1 tbsp. 

mayonnaise

Salt and pepper

1 tbsp. white vinegar

4 c. frozen green peas, almost totally thawed

8 slices bacon, cooked until crisp and chopped

1/2 small red onion, halved and sliced very thin

6 oz. cheddar or American cheese, cut into small cubes

3 tbsp. minced fresh parsley

I would make twice the dressing because the noted amount was not enough for the amount of peas. It seemed dry.

I would increase the bacon next time. As Ulrike says, everything is better with bacon.

Other than that the salad was tasty.

More peas to come:

Kayte

Peggy

Ellen

 

Good Food Good Friends: Corn

Here I am. Almost two weeks late with my corn recipe. It’s a good thing this is a group of Good Friends or I would be kicked off the island by now. It has just been one of those weeks or so when nothing worked out the way it should. My bad!

This week the ingredient was corn. Peggy’s choice. Sorry it took me so long, Peggy!

It is the last week before a new round of ingredients begins and a new theme.

I needed some thing easy and quick. This fried corn was calling my name.

The recipe is super simple as is the list of ingredients. Corn, bacon, butter, onions, salt and pepper. That’s all. That’s it.

• 4 slices of bacon
• 2 cups corn kernels (I used frozen since the good stuff isn’t available yet!)
• 1/4 cup diced  onions 
• 1 tsp sugar
• 2 tbsp butter
• salt and pepper to taste

In a large cast-iron skillet, cook the bacon over medium-high heat until nice crisp.

Remove the bacon from the skillet leaving the bacon grease in the skillet. Chop the bacon into bite-sized pieces.

Add the onions to the skillet and until translucent.

Add the remaining ingredients and cook for 10 minutes. Stirring occasionally.

Stir in the bacon after the corn is completely cooked.

Enjoy!

This was really good for such a simple dish. Definitely a keeper. Even though it is NOT Keto friendly.

More corn recipes from:

Kayte

Peggy

Ulrike

Donna

Next week we are starting with salads. We choose one ingredient and make a salad. Not going to be easy but these good friends can do it!

 

Good Friends Good Food: Rutabaga

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?

 

Good Friends Good Food: Sh’rooms

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.

 

GFGF: GREENS

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.