March 4, 2024
Another sheet pan recipe. This time we used a Tandoori marinade. So super simple.
The marinade has all the flavors of India. Garam masala, coriander, cumin, and cayenne.
The recipe is on https://whole30.com/recipes/whole30-chicken-marinade-recipes/
I added cauliflower, shrooms, onions, and sweet potatoes. So good. Definitely a repeat. And next time I’ll add in some potatoes.
Kayte’s post is HERE.
March 3, 2024
This recipe doesn’t come from one of the W30 cookbooks. The Whole 30 Blog had several marinades listed. Kate and I decided to do the Italian and the Tandoori. First we did the Italian. I included potatoes and mushrooms. I wish I had included some onions, too.
While not very pretty it was very delicious .
The marinade included white wine vinegar but there was none in the pantry so I used white wine instead. It added a little sweetness to the chicken.
I cooked part of mine in my air fryer, and the other part in the oven. The taste was the same as was the time.
You can find all the marinades HERE.
Kayte’s post is HERE.
We are trying the Tandoori marinade next. And there are more we want to try as well.
February 7, 2024
I have been back on W30 for a month. I needed to change my diet after the holidays so Kayte and I decided to go back on the program. If you aren’t familiar with the W30 it is a paleo style eating style that ‘outlaws’ grains (bread, pasta, rice, etc), sugar, dairy (milk, butter, yogurt, cream etc.), legumes (peas, beans, peanuts, chickpeas, etc) in favor of leafy veggies, meat, chicken ghee, etc. It is not hard, as Melissa Hartwig (the ‘inventor’) says but it is a big change if you are used to cheese, yogurt, humus, sandwiches, etc. And I was.
After a month I was feeling better. My restless legs were under control. And I was sleeping better.
So I have decided to keep going with the style even if I’m not 100%. To that end Kayte and I are trying out some new recipes. LIke this Chicken and Mushroom Soup for Hartwig’s W30 Fast and Easy. (p 189)
Simple ingredients: chicken, sweet potato, ‘shrooms, compliant bacon, onion, garlic, and chicken broth. Seasoned with thyme, red pepper flakes and salt only. I think it needed more salt and maybe a little something else I cannot put my finger on. Maybe more garlic. It lacked ‘umph’!
But it was good. It will be my lunch for this week.
Kayte made the Chinese Chicken and Bok Choy soup from Hartwig’s The W30 Cookbook. (p 122) which is a NomNom Paleo recipe. Next time we cook ‘together’ (she is in Indiana and I’m in Louisiana) we will switch soups.
July 17, 2021
Yesterday was Spinach Salad Day. Needless to say, I didn’t quite make it. So what else is new, right?
This was Peggy’s ingredient pick. And since I hadn’t made this salad in a while I decided to make it super simple and go with what I know.
Ingredients: baby spinach, boiled eggs, raw mushrooms, bacon, shredded cheddar, and ranch dressing.
That’s it! Just cut up the eggs, shrooms, and bacon. Toss it with the spinach and cheese and add in some dressing.
See, I told you. SUPER simple.
With the store bottled ranch it is not KETO. But if you make your own….So Good!
More salads?
Kayte
Nancy
Ulrike
Donna
Ellen
March 17, 2021
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
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
Donna
Tune in next week for some Eggplant/Aubergine recipes.
February 12, 2021
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.
May 4, 2017
Tomorrow is May 5th. To most of us that doesn’t mean anything but in Mexico it commemorates the Mexican army’s unlikely victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla during the Franco-Mexican War (1861-1867). Mexico had trouble paying back war debts to European countries, and France had come to Mexico to collect that debt.
For us in the US it is a time to enjoy Mexican food and drink. And if you are a fan of Ellie Krieger then celebrating in a healthy way is easy.
I made these in 2015 and they were good so I decided to make them again. Also making them again because we have been cooking with Ellie for so long that some themes are getting low on recipes.
Lots of flavor, lots of veggies, lots of meats and totally Whole30 compliant. Yes, I’m still eating that way as much as possible which meant no tortillas and no cheese, and no sour cream. I can live with that. But if you want them with all that….
The recipe is on page 98 of Ellie’s Weeknight Wonders.
More Cinco de Mayo -> Eating with Ellie.
March 24, 2017
Yesterday was the last day of our Whole30. WooHoo!! We did it!! That doesn’t mean we are quitting completely. We have the reintroduction over the next ten days or so. Slowly but surely getting back to ‘normal’ eating. But recipes like this one will always be in the menu rotation.
The list of ingredients is long but it is simple to make. You an have a healthy dinner on the table in an hour. Capers, tomatoes, chicken, onions, bell peppers, and shrooms.
The one thing about Whole30 is that what may seem like a lot of food for two is healthy and filling. Just because it says two people doesn’t mean you HAVE to eat all of it. This recipe used a pound of drumsticks and 1/2 pound of boneless thighs. That’s a lot of food. But… it’s all good for you!
The recipe is on page 334 of The Whole30: The 30-Day Guide to Total Health and Food Freedom. It is also on the Whole 30 blog.
Try it. It is delicious.
I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).
March 17, 2017
…and mushrooms, and peppers. All cooked together where the flavors of each blended yet didn’t. It was quite tasty. {And more tasty than it looks!} No fancy hard to find spices just salt and pepper to bring out the flavor.
The recipe says to precook and ‘shock’ the beans but I didn’t do that because I had some beans that we canned last year and they were already cooked. The sliced onions, and mushrooms and strips of bell pepper are cooked in a skillet until tender. Add the beans back in. Easy to cook {and easy to over-brown} while you watch over them and shake them often. The beans should be crisp and bright green. Mine – not so much. But still a great side that would go with anything.
This recipe is from The Whole30: The 30-Day Guide to Total Health and Food Freedom the book I have been using for March’s Cookbook Countdown. You can find it on page 280.
If you want more info about The Whole 30 program just visit Whole30. The program outline is there along with recipes, tips, and other great info.
I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).
March 11, 2017
For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program. It’s one thing to follow a program. It’s another thing to understand how and why it works. I wish I had found this program many years ago for many reasons.
But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food. This is Day 18 and for dinner I fixed a good healthy Whole30 meal.
This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions. For the cooking fat I used a mix of coconut oil and sesame oil which gave it great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.
The dish was clean, light, and filling. The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan. Remove the chicken and wipe out the pan. I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies. But I always follow the recipe the first time. No matter how you fix it – it’s good.
The recipe is from The Whole30: The 30-Day Guide to Total Health and Food Freedom page 340.
I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).
Tea and Scones 