KETO


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.

For April the Good Friends Good Food chose to cook dishes from the Middle East. The Middle east consists of Egypt, Israel, Sudan, Lebanon, Jordan, Turkey, Kuwait, etc. It is difficult to separate one country’s cuisine from another as they are all so similar.

Zucchini with Tomatoes

This is a very simple dish. Slice and saute garlic and coriander in olive oil for about 10 minutes. Add the tomatoes, peeled and chopped, and simmer for about 20 minutes. Simple. I have made zucchini and tomatoes many times but never with coriander. Completely different flavor. And I would have added more coriander.

Fish in Hot Sauce

Fish and other seafood are quite popular in the countries along the Arabian Gulf as well as the banks of the Tigris and Euphrates rivers and the Sea of Galilee.

Serves 4:
4 cloves garlic, chopped
1 1/2 teaspoonsground coriander
4 thick fillets whitefish , about 3/4 lb each (I used catfish)
2 tablespoons olive oil
1 tablespoon lemon juice
salt and white pepper
lemon slices , to garnish
Sauce
1/2 stick butter
1/2 small sweet red pepper, diced
4 medium tomatoes , skinned and chopped
1 large onion, diced
1 teaspoon paprika
1/2teaspoorigroundginger
a pinch of salt and pepper
1 tablespoon tomato paste mixed with a little water


Pound the garlic and coriander together in a pestle and mortar. Rub this into the fish fillets and chill in a covered bowl for 2 hours.
Heat the oven to 375°F. Remove the fish from the bowl and rub with a mixture of the oil, lemon juice, salt and pepper.

Lay the fillets in a flat, oiled baking dish, cover tightly with foil and bake for about 20-30 minutes.

Meanwhile, prepare the sauce.

Melt the butter in a skillet and saute the pepper, tomato and onion until soft. Add the seasonings and the tomato paste and mix well. Simmer for 10-15 minutes on a low heat.
Serve the fish in the baking dish, garnished with the hot sauce and lemon slices.

This was delicious. Definitely a keeper. BTW both of thse are KETO friendly.

As it turns out I am the only one who did the Middle Eastern recipes this month. I still have one or two I want to try: Prawns in Tomato Sauce (cinnamon). And Maamoul which is a stuffed pastry. I have the mold I just haven’t made the pastry…YET!!

Both of these recipes came from Cooking the Middle Eastern Way by Christine Osborne

Next month…?

Many (MANY) years ago there was a movie titled “If its Tuesday it must be Belgium”. It was a simple romcom about a group of people (Suzanne Pleshette, John Cassavetes, Ian McShane, etc.) on a European tour. Well I’m going to use that title and change it up a bit. If its Thursday it must be Eating with Ellie Day!

This is a super easy dish to make. It is basically Chick Parm with veggies added. It was very tasty. Eggplant, zucchini, red bell pepper were the veggies in the dish. And lots of Parm and Mozz cheese.

And it is KETO friendly. 16 g fat. 10g carb. 3 g fiber

The recipe is from Ellie’s you have it made. page 211

Gaye and Kayte also eat with Ellie.

I needed something really easy for Wednesdays with Donna Hay. REALLY easy. I am prepping for two teas this weekend and I also wanted something new to serve. I ran across this recipe for Parmesan Wafers in Donna’s flavours. (pg 147)

Simple ingredients. Grated Parmesan (2 Tbl) and shredded basil (2 tsp). 5 minutes at 400 and done.(Normally we don’t publish the recipes but this one is just so simple.) One could increase one or the other of the ingredients and they would still turn out well.

It just doesn’t get any easier. And they are so delicate looking. And tasty. They would be perfect served with soup or a salad. Or just a snack. By the way KETO friendly!!

Want more? Check with Kayte and Gaye.

I am always looking for a good KETO friendly side. Ellie provided that with her recipe for RATATOUILLE. In case you don’t know what that is Ellie calls it a classic, French-country vegetable stew. She also says it is very versatile, ” serve it with a fried egg on top, as a side…, as a topper for crostini, stuff it into an omelet or top it with some mozzarella for a French pizza.” Basically it can be used for just about anything. I simply chose to use it as a side with some roasted chicken.

My

This stew contains eggplant, onion, bell pepper, squash, and garlic. I had a few ‘shrooms in the fridge so I threw them in as well.

VERY tasty. Definitely a repeat.

The recipe is from Ellie Krieger’s you have it made. (page 314)

Check in with Kayte and Gaye for their Ellie Dishes.

I love making Ellie’s recipes. they are healthy and infinitely adaptable. this recipe called for Sea Bass but I didnt have any. Couldn’t find any. But I did have some Trout. So I made Trout with Tomato, Olives, and Capers. And enjoyed it immensely.

It was a little sweet and a little salty. I still have some tomatoes from the garden. No kalamata olives, however, so sliced black olives were subbed. Definitely a keeper and a repeat. Definitely KETO friendly. Maybe with catfish from our pond?

The recipe is from Ellie Krieger’s The Food You Crave. (pg 228) You can also find the recipe here.

Kayte and Gaye are also cooking with Ellie.

If you want to cook along with us just let one of us know. We’d love to have you join us.

I needed something quick and small for todays’ Wednesdays with Donna Hay. These little frittatas were perfect. As Donna says “served hot or cold (they) are great for a picnic or other portable occasion.” She is right. Infinitely portable and very tasty.

They use a simple base. Eggs and heavy cream beaten with cracked pepper. The additions are endless.
Add in anything you want – cheese, potatoes, pesto, spinach, bacon – anything. I used grated cheddar cheese and chopped ham. The perfect snack. Especially if one is on KETO.

The recipe is from Donna’s new food fast. (page 122)

Kayte and Gaye are also in our Wednesdays with Donna Hay group. Check out what they made for today.

Well, my goodness but that week went by quickly. Didn’t we just have a Thursday?

And if it is Thursday we are cooking/baking with Ellie Krieger.

This week I needed a quick side. I found some fresh green beans (frozen) from the garden and decided to go with Ellie’s Green Beans with Mushrooms and Shallots.

We love fresh green beans and usually fix them just plain with onions, a few small tomatoes, bacon and maybe a small potato or two. This is much better than that. Pre-cooked Beans added into sliced mushrooms and shallots that have been sauteed in olive oil (I used 1/2 EVOO and 1/2 butter.) Very flavorful and very quick. And they are KETO friendly.

I may cook green beans this way all the time from now on.

The recipe is on page 246 of Ellie’s The Food you Crave. But I also found it on The Food Network

Check with Kayte and Gaye

This week I needed something easy and KETO friendly.

On page 128 of Ellie’s so easy I found this nice side. It is something I’ve made before, but not with slaw and not with her ingredients. While I usually use sour cream, Ellie used Greek yogurt. And instead of red wine vinegar she uses lemon juice. I subbed in some Stevia for the honey (2 tsp) and added just a touch to up the sweetness.

This is a great side that goes with anything. And if you add bacon and cheddar cheese it really amps up the protein and flavor. (Although they aren’t in Ellie’s recipe.)

More Ellie?

Kayte

Gaye

We do not publish the recipes from Ellie Krieger’s books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes.  If we find a link for a recipe we will include it.

And if you want to join in just make something from one of Elllie’s books and post it and let us know. No themes, just cook what you want.

Yesterday I fixed a balsamic chicken dish from a Donna Hay cookbook. It called garlic couscous on the side. Knowing I couldn’t have the couscous ( not KETO) I served it with Ellie’s Cauliflower “rice” pilaf. Perfect.

Cauliflower rice is simply cauliflower that has been through a food processor until it resembles rice. At that point you can use it as you would any rice. And it doesn’t need as long to cook.

And it is KETO friendly.

Simply cook the “caulirice” with olive oil, pine nuts or almonds (i used chopped cashews), parsley, salt and pepper, and diced onion and you have a nice side dish.

It went quite well with the Balsamic Chicken.

Also cooking in EWE are

Kayte

Gaye

We are a small group but we do enjoy cooking ‘together’.

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