Category Archives: Recipes

Various recipes that I’ve found and liked, or made up myself

Horseradish Sauce

Food, Recipes
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Horseradish Sauce

Ingredients

  • 6 oz fresh horseradish peeled, and coarsely chopped
  • 1/2 cup milk
  • 1/4 cup vinegar
  • 2 tbsp brown sugar
  • 2 tsp Dijon-style mustard
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup whipping cream optional

Instructions

  1. Place all ingredients, except whipping cream in a blender. Be careful of the fumes, they can be overwhelming.

  2. Blend until finely grated.

  3. In a separate bowl, beat whipping cream until soft peaks form.

  4. Fold in 1/4 cup of the horseradish mixture.

  5. Cover and chill for at least one hour before serving.

  6. Store in refrigerator for up to 2 weeks.

Recipe Notes

Heating the grated horseradish mixture tones it down a bit.  If you like horseradish with lots of bite, don’t heat.

Store remaining horseradish mixture (without the whipping cream) in the freezer.

Egg Bites

Food, Recipes, ,

These are the egg bite recipes that came with an Instant Pot accessory package I purchased from Amazon.  Just wanted to put them somewhere, as the recipe leaflet is damaged.

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Starbucks Sous-Vide Egg Bites in your Instant Pot

Course Breakfast
Keyword Instant Pot, Keto
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 7

Ingredients

  • 4 ea. eggs large
  • 4 strips bacon
  • 1 1/2 cups cheese use your favorite cheddar, or gouda, etc.
  • 1/2 cup cottage cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt

Instructions

  1. Add 1 cup of water to bottom of instant pot, followed by the trivet that came with the pot.

  2. Cut bacon up into small strips and fry.

  3. divide bacon bits amongst the mold cups.

  4. Add eggs, cheese, cottage cheese, cream and salt to blender, and blend until smooth (about 15 seconds).

  5. Pour egg mixture into molds.

  6. Cover egg bite mold with tin foil and gently place into Instant Pot.

  7. Put cover onto Instant Pot, select Steam, and 8 minutes.

  8. Natural pressure release for 10 minutes after cooking is completed, then quick release.

  9. Carefully remove the egg bites from Instant Pot, and let cool down for a few minutes.

Recipe Notes

Can keep these in the fridge for up to a week.  You can also freeze them, and reheat by popping into a microwave for 30 seconds at full power.

egg-bites
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Spinach, Egg and Cheese Breakfast Bites

Course Breakfast
Keyword Instant Pot
Servings 7

Ingredients

  • 3 ea. eggs large
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 cup cheddar cheese grated
  • 1 cup spinach roughly chopped
  • 3/4 cup parmesan cheese

Instructions

  1. Put 1 cup of water into Instant Pot, followed by the trivet that came with your pot.

  2. Add all ingredients to blender, and blend until smooth (about 15 seconds)

  3. Divvy egg mixture evenly into the 7 pods.

  4. Cover with tin foil, then place gently into Instant Pot.

  5. Close lid, select “Steam” setting, for 8 minutes.

  6. Let pressure release naturally for 10 minutes after cooking has completed, then quick release.

  7. Carefully remove egg bites from Instant Pot, and let cool for a couple minutes before eating.

Recipe Notes

Can keep egg bites refrigerated for up to 1 week.  You can also freeze them.  To reheat, just pop into a microwave for 30 seconds at full power.

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Special Spinach, Onion and Cheese Breakfast Bites

Course Breakfast
Servings 7

Ingredients

  • 10 oz. fresh baby spinach cooked
  • 1 ea roma tomato diced
  • 4 ea eggs large
  • 4 ea egg whites
  • 1 ea medium Vidalia onion diced
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp chia seeds
  • 1/4 tsp salt
  • 1/4 tsp white pepper finely ground

Instructions

  1. Place 1 cup water into Instant Pot, followed by the trivet that came with your pot.

  2. Add all ingredients to blender, and blend until smooth (about 15 seconds)

  3. Divide mixture evenly into the 7 pods of the mold

  4. Cover with foil, then place gently into Instant Pot

  5. Select “Steam” and set time to 8 minutes.

  6. After steam cycle has completed, let pressure release naturally for 10 minutes, then quick release.

  7. Carefully remove from Instant Pot and let cool for a couple minutes before eating.

Recipe Notes

Egg bites can be stored in the refrigerator for up to 1 week.  They can also be stored in the freezer to keep longer.  To reheat from frozen, pop an egg bite into a microwave for 30 seconds at full power.

Bulletproof Coffee – A Non-Dairy Variation

Coffee, Food, Recipes, , ,
espresso shot, mct oil, cashews and cinnamon

We’ve adopted a ‘largely’ Keto way of eating for about 8 months now, and I’ve gotten used to blending my morning coffee with MCT oil and butter, and a pinch of cinnamon for fun. Took a little getting used to being a creature of habit – my habit being over a decade of pulling a double shot every morning and making an Americano to start my day – no cream, no sugar.

Well, after our old blender gave up and replacing it with a Vitamix, I thought I’d try something a little different. I came across a site using cashews as a milk replacement – and thought perhaps I would see how it fared replacing the butter in my coffee. I was very pleased with the result, and with hile there are a few carbs, it’s still a Keto-friendly drink with 8 carbs, 42g of fat, and 5 grams of protein. It’s has more of a milk feel in the mouth as well – butter seems to have an slicker or oilier feel.

Filling my mug…
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Keto Cashew Bulletproof Coffee

Course Drinks
Keyword coffee, Keto, vitamix
Prep Time 3 minutes
Servings 1

Ingredients

  • 1 double shot espresso
  • 2 tbsp MCT oil
  • 1/4 cup unsalted cashew nuts (optional: soak overnight in water)
  • 1 1/2 cups hot water (just off the boil, or from the espresso machine)
  • 1 pinch sea salt

Instructions

  1. add MCT oil, espresso, hot water, cashew nuts and salt to the blender

  2. starting on low, start the blender, slowly turning the speed to max.

  3. blend at max for 20-30 seconds

  4. Pour into your favourite mug and enjoy!

Recipe Notes

Adjust the amount of hot water to the size of your mug.  Also, you might try adding a pinch of cinnamon, and/or a half-dime sized piece of 85% cacao dark chocolate to the blender…trust me 🙂 

If you choose not to soak your cashew nuts overnight, extend the blend time to 30-60 seconds.  This will pulverize the cashew nuts more, so there is virtually no solids left at the bottom of your drink.

Cilantro-Lime Sauce

Food, Recipes,
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Clilantro-Lime Sauce

A delicious topping for pan-seared salmon.

Course Condiment
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 people
Author admin

Ingredients

  • 1 ea lime juice only
  • 1/2 cup cilantro
  • 2 tbsp olive oil
  • 5 ea golden berries
  • 1/2 ea jalapeno pepper
  • 2 tbsp mayonnaise

Instructions

  1. Add lime juice, olive oil, mayonnaise, cilantro, golden berries and jalapeno to blender

  2. Blend for 30-45 seconds, pushing cilantro down if necessary.

Zucchini Walnut Lasagna

Zucchini Walnut Lasagna

Food, Recipes, ,
Zucchini Walnut Lasagna
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Zucchini Walnut Lasagna

A Keto-friendly, vegetarian lasagna
Course Main Course
Keyword Keto
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 can tomato paste
  • 1 can diced tomatoes drained
  • 1 white onion finely diced
  • 2 carrots shredded
  • 3 cups mushrooms chopped
  • 2 large zucchinis
  • 1 cup toasted walnuts chopped in blender
  • 2 tsp thyme dried
  • 2 tsp oregana dried
  • 4 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 2 tsp sea salt
  • 2 tsp black pepper med-coarse grind
  • 750 g ricotta
  • 1/2 tsp nutmeg ground
  • 2 cups chopped spinach
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan reggiano grated
  • 10 grape tomatoes sliced
  • 1/2 cup fresh basil leaves

Instructions

Prepare Zucchini

  • Slice zucchini lengthwise into 1/8" – 3/16" thick slices.  Lightly salt & pepper both sides of each slice. Let sit for a few minutes then dry slices with a paper towel.
  • Lightly oil a cookie sheet, or line sheet with a silicon cooking mat, and arrange zucchini slices in a single layer.
  • Setting oven rack so that cookie sheet will be 6 inches or so from broiler.
  • Broil on high for 5 minutes, remove from oven, flip slices and pat dry, then return to oven for an additional 3 minutes.
  • Line a cooling rack with paper towel, and place zucchini slices on it.  Repeat these steps until all slices have been broiled, and set aside.

Prepare Ricotta

  • Mix ricotta, 1/3 of the chopped spinach, and nutmeg in a medium size bowl.  You can add a little salt & pepper if you like.  Set aside.  (I intended to add an eqq to this as well but forgot – the lasagna turned out fine without it.)

Prepare Sauce

  • In one skillet, add a couple tablespoons of olive oil, and saute the onions and shredded carrot until translucent. 
  • In a larger, deep skillet, heat up two tablespoons of olive oil, and 1 tablespoon of butter, and fry the chopped mushrooms along with the thyme.
  • When mushrooms are turning golden, clear a space in the pan and add the tomato sauce, dried basil and oregano. and stir well.
  • When the tomato paste starts to deepen in color, add the drained tomatoes, and the sauteed onion and carrots, and toasted walnuts.  Stir well.
  • The sauce is ready when most of any liquid has evaporated.  Remove from heat and set aside.

Assembly

  • Set cooking rack to middle of the oven, and preheat to 350 degrees.
  • Lightly oil a 9 x 13 baking dish.
  • Put a very thin layer of sauce across the bottom of the dish.
  • Arrange one layer of zucchini slices
  • Spread one third of the sauce over the zucchini, followed by one third of the ricotta mixture followed by one third of the remaining chopped spinach.
  • Repeat the previous 2 steps.
  • Spread the shredded mozzarella, followed by the grated parmesan.
  • Arrange sliced tomatoes and fresh basil leaves over top.
  • Place lasagna into oven, and bake for 30 minutes, or until top starts to turn golden around edges.
  • Remove from oven when ready, and let cool for 15 minutes before cutting and serving.