KETO


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

Good Friends, Good Food – together but separate. How can that be?
Peggy, Kayte, and I baked with Tuesdays with Dorie for several years. And in some other groups as well. Some well established, some we created ourselves. Then several years ago we all just quit blogging. We tried with some groups but it just wasn’t the same.


Now it’s time to dust off the blogs and try something new. Healthy cooking, and eating, in our kitchens and sharing our recipes.


Twice a month we choose an ingredient and make something special or try something new with it. Or maybe try a recipe together.


This week we are using squash. In two weeks (9/25) our ingredient is green beans. It won’t always be veggies but this is how it worked out this time.


Peggy and Kayte used delicata. I wasn’t able to find one so I went with acorn squash.


And if you have read my blog before you know I like to try new and different things. Nothing has changed. Instead of roasting the squash or aaking it or stuffing it I decided to make Squash Pancakes for breakfast.



1/2 medium acorn squash cooked, peeled, and pureed.
1 egg
3 Tbl canned full fat coconut milk
1 Tbl pure maple syrup (I did not use)
1 tsp pure vanilla extract
3 Tbl coconut flour
3 Tbl almond flour
1/4 tsp baking soda
1/4 tsp sea salt
Coconut oil or ghee for cooking

I baked the squash in the air fryer the night before. After peeling it I pureed the squash and added it to my KETO pancake batter.
Mix squash puree, egg, syrup (if using) coconut milk, vanilla and whisk until smooth.
In a separate bowl mix flours, soda and salt.
Stir the flour mix into the squash mixture and combine well.
Preheat the skillet to hot and pour in the ghee or oil. Add the batter to form pancakes that are 2″ – 3″ in diameter. Flatten to about 1/2 inch thickness. When bubbles form on top flip over.
Adjust heat if browning too quickly or not browning.
When done add more oil/ghee for cook the next batch. (This recipe was adapted from Paleo Running.)
These were not that good. In fact they were rather bland. I think mixing in some cinnamon would have helped a lot.

Here are Kayte’s and Peggy ‘s post.

Add we already know we have three more past TWD members joining in the long distance cooking!

Stay tuned for Green Beans September 25th.

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