Roasted Broccoli with Garlic

Really delicious and different way to fix broccoli.

Be sure and use the stems. If you haven't tried it before, the stems are really yummy. You do need to peel them to get rid of the tough outer layer. What's left inside is SO sweet and tender, even raw. I like to cut them thin and just eat them raw or dip it into something as you would a chip. Try it!

For this recipe I sliced the stems thin and cut the florets pretty small. I put everything into a baggie to shake and mix, then dumped it out onto a cookie sheet. I roasted them for about 12 minutes and they were crisp-tender. I think 20 minutes sounds like way too long, although I may give it a try to see what happens.

1 bunch broccoli, cut into florets (use the stems too as described above)

2 Tbsp olive oil

3 cloves garlic, sliced

1/2 tsp. sea salt

1/4 tsp. pepper

Preheat oven to 350 F. Put all ingredients into a baggie, seal, and shake to coat. Spread them onto a baking sheet and roast, without stirring, for 20 minutes.

Serve warm (stir before serving).

Taco Seasoning

I haven't wanted to use the store bought stuff in ages (ever since I actually read the label, yikes!). I had been using just chili powder but this is more like the real thing!

1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
3/8 teaspoon garlic powder
Pinch cayenne

Combine and add to 1 pound browned and drained ground beef. Add a little water or tomato sauce, if desired. Sometimes I add some V-8 or Rotel tomatoes (undrained). This will be drier than taco meat made with a commercial mix due to the lack of thickeners. It tastes just as good as the store bought kind and is a lot cheaper to make.

Makes enough for 1 pound ground beef or 4-6 servings

Nutty Broccoli Salad

I found this recipe when cooking for Dad. I was looking for vegan recipes with chickpeas. I found that it tastes very close to the broccoli salad Mom and I loved so much - you know, the mayo-full stuff you find on salad bars? But this is WAY healthier! I wish I had been able to share it with her - I know she would have loved it!

We are currently living low-carb, so this is perfect as long as the raisins are not added (we don't particularly care for those anyway). There are just 13 net carbs in a can of chickpeas, so if you use those they add only about 2 carbs per serving. It's good either way, but the peas add a really nice and different touch.

I have since added the grated cheese to the recipe since I do not need to make it vegan anymore. The salad bar kind has cheese, and this makes it even closer, while still being low carb.

Serves: 6-8

• 4 cups chopped or shredded broccoli
• 1 can chickpeas, rinsed and drained
• 1/2 cup raw almonds, chopped
• 1/4 cup raisins (leave these out if counting carbs)
• 1/4 cup chopped onion
• 1/2 cup grated cheddar cheese
• 1/3 cup olive oil
• 1/3 cup apple cider vinegar or lemon juice (I like to use half each)
• 3 Tbsp. soy sauce

• Mix together broccoli, chickpeas, almonds, raisins, cheese and onions.

• In a separate bowl, whisk oil, vinegar and soy sauce.

• Pour dressing over salad. Let sit for a while to meld.

• Serve.

  
  

  
  

Scalloped Turnips w/Caramelized Onions

I saved this from a low-carb recipe site a few weeks ago and just got around to trying it.

It's a keeper! Even The Teen liked it. We'll be making this again for sure!

Scalloped Turnips w/Caramelized Onions

4 large turnips; peeled and cleaned, sliced into thin slices and boiled
for 3 minutes in water with 3T cream added; drained well
2-3 slices bacon
1T butter
1 large onion, sliced into paper thin rings
1/2 cup heavy cream
1 cup shredded white cheese of your choice (I used a mixture of mozzarella and Swiss)
Additional 1/2 cup cheese for top(optional)
3T butter
1/2tsp salt
1/4tsp pepper


Preheat oven to 350. Spray a 2 quart casserole with cooking spray and set aside.

Dice bacon and fry until crisp. Remove with a slotted spoon, leaving drippings in pan. Add 1 T. butter, nutmeg and onions. Saute onions over low heat until nicely browned. Crumble the bacon back in. Set aside.

In a microwave safe dish, melt the 3 T. butter and then add cream and cheese. Stir to melt, heating for 20 second intervals as needed.

Place 1/2 the turnips in the bottom of the casserole dish; then salt and pepper the turnips, followed by 1/2 the onion mix and 1/2 the cheese sauce. Repeat layers then top with additional cheese if using.

Cover well and bake for 30 minutes. Uncover and bake 15-20 minutes or until top browns and it's all bubbly and tender.

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Italian Sausage

One of my favorite things is Italian Sausage. Since we've been low-carbing I've wanted to cook some, but I am also an avid label-reader these days and what I founf there surprised me! I found that Italian sausage has a bunch of crap in it like sugar (???????????? ) and artificial ingredients (If you NEED sausage and are buying it, bratwurst seems to have the least offensive ingredients - be sure you read as brands may vary). I was really sad because I love Italian sausage. Coincidentally that same night Alton Brown made some on Good Eats. Yay! I made it myself and it was EASY and YUMMY.

Well, his recipe was a tad more complicated. It had you grinding your own pork and stuffing into casings. If you want to do all that, just Google for "Alton Brown Italian Sausage" like I did. Here is my dumbed down / equipment challenged / (almost) immediate gratification version.

But did I say OMG YUM??!??!??!?!? I will NEVER buy Italian sausage premade again. Just saying.

Ingredients

1 1/2 teaspoons fennel seed
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley
2 pounds ground pork

Directions

Crush the fennel seeds: in a blender, coffee grinder, or just put in a baggie and hit it with a hammer.

Combine all ingredients in a bowl and mix thoroughly. Refrigerate for at least one hour.

Form into patties or meatballs.

Cook as you would regular patties or meatballs.

ENJOY! I know I will!

Fauxtato salad

Another low-carb gem for our tailgating picnic. This was billed as "just like potato salad! No one will ever know the difference!" We didn't agree with that, but it WAS very good. I slightly undercooked the cauliflower - I think it would have a more potato-ish consistency if it had been thoroughly cooked.

The kids liked it too. M couldn't get enough of it - he said it tasted just like deviled eggs (which he would devour by the dozen if we let him).

It's much better if you make it the day before you eat it, and is even better the day after that!

3 cups cooked cauliflower
4 cooked, chopped eggs
1 cup mayo
1/2 cup diced dill pickles
1 rib celery, chopped
2 TSP diced onion
2 TSP pickle juice
Yellow Mustard to taste
Salt and pepper to taste


How To Prepare: Cook the cauliflower and eggs, drain VERY well, then add all the ingredients and put in the refrigerator overnight.

Parmesan Chicken

A few weeks ago we traveled to Older Son's college for a football game. We wanted to have a tailgate picnic but had been told we could not use a grill in the parking lot. We adults have been on a low-carb diet for a few months so I went searching for recipes. This was a big hit, hot or cold!

The original recipe calls for wings. I used legs due to the cost. How long have wings cost twice as much as legs??

** It's imperative that you put foil on the pan - and grease the foil! Even when reheating. Trust me.


Make a dry mixture from:
1/2-1 cup powder-style parmesan cheese (such as Kraft - or put the grated style in the blender)
2 t. paprika
1 T each of dried parsley, oregano, and basil
1 t garlic powder
salt and pepper

Dip raw wings (or legs) in melted butter then coat with dry mixture.

Bake on FOIL LINED cookie sheet for 45 minutes to an hour at 350.

This recipe is enough for 10 chicken legs, so I guess about 20 wings. I had to make another batch and had only the grated parmesan to use the second time. The powder coated much better. It's crispy and delicious. It's also very yummy cold. If you're worried about using butter you could use olive oil or just a milk dip first I guess.