Food


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

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.

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

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!

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

This week the veggie of the day for Good Friends Good Food is PUMPKIN. In my neck of the woods pumpkin means pie, muffins, or other sweet things. But, as usual, I chose a different route for my recipe this week.

Curried Pumpkin Soup.

1 can pumpkin puree

4 cups chicken broth

1 tsp salt

1/4 tsp pepper

3 Tbl fresh made curry powder ( I used a lot because I love the flavor and fragrance of curry. You may need less…or more)

1/2 cup coconut milk

Mix all ingredients in a medium sauce pan except the coconut milk. Bring to a boil. Then reduce the heat and let it simmer for about 15 minutes.

Top with toasted pumpkin seeds and a dollop of coconut cream before serving.

This recipe is super simple, super quick, and super tasty. (Recipe is adapted from Green and Keto.

And did I mention that it is KETO friendly?

More pumpkin recipes from GFGF: They all look delicious so go visit these ladies and try out their recipes.

Kayte

Ulrike

Nancy

Donna

Peggy

Ellen

This week Good Food Good Friends is using zucchini. Zucchini is one veggie that is available year round here in the deep south. We grew some this summer in the garden but they didn’t do well because it was so HOT!!! Luckily can find it in all the stores. And this week I was fortunate enough to get two nice sized zucchini in my Misfits Market box. They were just the right size for spirilizing.

I knew immediately how I was going to use the zucchini – PHO GA!

For those of you who aren’t familiar with PHO (pronounced phu) it is an Vietnamese broth soup with beef (PHO TAI) and sometimes chicken and lots of veggies and spices. It is comforting and warming on a cold day.

Ingredients

1/2 large onion, diced

1 bunch green onions white and green chopped and separated.

4 cloves garlic, finely diced

1/2 cup bean sprouts

2 Tbl fresh ginger, sliced thin

1 cup (or more) fresh mushrooms, sliced thin

1.5 baby bok choy

2 Tbl soy sauce ( I used Tamari for KETO)

1 chicken breast, cooked an shredded

2 tsp 5 spice (or to taste)

8 cups chicken broth

2 Tbl fish sauce (I added a little more)

2 tbl sesame oil

1 large zucchini, spiralized (or if not KETO use about 6 oz rice noodles) or if on KETO you could also use the yakatori noodles.

Add oil to hot Instapot (if you don’t have one a medium stockpot will do). When oil is hot add in the diced onions and sautee until onions are translucent (about 4-5 minutes on medium heat).

Add the white of the green onions, minced garlic, and ginger. Cook, stirring periodically until the ginger and garlic is aromatic.

Add in the chicken stock and bring to a simmer. Add the soy sauce(or Tamarin) and 5 spice. Cover and simmer about 10 minutes.

Add the sliced ‘shrooms and bok choy to the pot. Cook for 5-8 minutes until bok choy is tender. If using the rice noodles or yakatori add them now.

Add in the cooked shredded chicken and simmer to give all the ingredients time to enjoy each other.

Place raw zucchini spirals in the bowls and cover with the broth. The hot broth will cook the zucchini until it is just tender.

Garnish with green onion tops.

Recipe makes 4 nice servings.

NOTES:

I used a mixture of cremini and mixed mushrooms which came in the Misfits Market Box. You can use any you choose.

This recipe is completely KETO friendly if you don’t use the rice noodles.

This is my own recipe. Mostly because I had to use what I had in my pantry as far as spices went. It is definitely a keeper.

Want more Zucchini recipes? Visit the other Good Friends:

Nancy

Ulrike

Donna

Peggy

Kayte

Ellen

Two weeks from now (November 6) we are using Pumpkin in our recipes.

This week Good Friends Good Food is cooking with tomatoes. I have to let you know I don’t like raw tomatoes but I love them cooked – roasted, boiled, stewed, in stew, in green beans etc etc. But raw – no thanks.

When I ran across this soup from The Frog Commissary it just started calling out to me. After looking at the ingredients it looked delicious. And since it has/had turned cool when I found it I knew it would make a nice warm comforting meal.

I had plenty of canned tomatoes from this summer’s garden and an Eggplant from my Misfit Market.

Tomato, Sausage, and Eggplant Soup

1/3 cup plus 2 Tbsp. olive oil

4 1/2 cups cubed unpeeled eggplant (1/2″ cubes)

A splash or two of water

1 1/2 tsp. salt

1 1/2 cups chopped onions

1/2 cup chopped fennel (or celery if you can’t find)

2 Tbsp. minced garlic (I use less)

2 tsp. ground or crushed fennel seed

1/2 tsp. freshly ground black pepper (I use more)

4 bay leaves

1 tsp. dried basil

1 1/4 tsp. dried thyme

1 lb. sweet (or hot if you like) Italian sausage with casing removed

1 1/2 cups chicken stock1 28-oz. can tomato puree (I use crushed tomatoes in puree usually)

1 28-oz. can whole peeled tomatoes, chopped (save juice!)

Heat the 1/3 cup olive oil in a 4-5 qt. saucepan.  Add the eggplant, a splash or two of water to help get it softening, and 1/2 tsp. of the salt.  Saute over medium-high heat, stirring frequently, for 4-5 minutes or until just tender.  Transfer the eggplant to a bowl.  In the same pan, heat the remaining 2 Tbsp. olive oil.  Add the onions, fennel, garlic, fennel seed, pepper, bay leaves, the remaining 1 tsp. salt, basil and thyme.  Cook over medium-high heat, stirring frequently, for 5-6 minutes.
Add the sausage and saute 5-6 minutes, breaking up the meat into small pieces with a spoon.  Add the chicken stock, tomato puree, chopped tomatoes with their juice, and the eggplant.  Cover and simmer 10-15 minutes. 

If the soup seems too thick, add more chicken stock (Which I did. It was very thick).  Remove the bay leaves and serve.

And did I mention it is KETO friendly?

(Taken from The Frog Commissary Cookbook) You can also find the recipe HERE.

What else can you do with tomatoes? Check out posts from

Kayte

Peggy

Nancy

Ulrike

Donna

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