#added some onion ham pepper and nutmeg for tastes

[relto]

weird omelette time

(i had a hunch id fuck it up while turning so unfinished picture)

[theshitpostcalligrapher]

"scalloped" taters, an Old AF family recipe that was only written down in the last 20 years or so, with no measurements anywhere on the recipe card

oven-safe dish. preferably lidded, but loose aluminum foil works fine too

potates, however many you want or need to use up, sliced as thin as you get can them without a mandoline because no one in the family has ever had one

onions, halved and also sliced thin, quantity relative to how much you like onions

all purpose flour

milk (or halfnhalf if you're a decadent lil guy. you can also use unflavored and unsweetened nondairy milk. i've never tried it, but relatives have and reported positive results)

butter, either room temp so you can plop little bits of it or cut into tiny cubes

seasonings (salt, pepper, i've added fresh thyme and sweet paprika before to great success, old bay because i was half asleep and thought it was paprika and it was fine, nutmeg, five spice, go ham)

add a layer of taters to the bottom of the dish, not specified how deep, but flat double layer turns out best by my experimentations. add some onions. sprinkle some seasonings on it to taste. sprinkle some flour on it. again, no measurements, i use at least one heaping big soup spoon's worth of flour per layer, a solid dusting but you should be able to still see the potatoes through it. a few dots of butter. cannot stress enough that this is how the got dam recipe is written

repeat layers until you run out of potatoes, pressing down as needed. you want a little room between the top of the taters and the lip of the dish. or just bake it with a sheet pan on the rack below it if you're paranoid. don't flour the top layer of taters, butter it liberally instead. how much butter do you want? this is a recipe from 1890s southern usa, home of Eating Fat Recreationally, so the traditional answer is "too much"

the strongest vibe check: pour an unspecified amount of milk (carefully) into the potatoes without disturbing the layers. i usually put the milk in my nicest measuring pyrex with the good spout and pour slowly against the side of the dish. "how much milk?" you might ask naively, like i once did. "enough" is the answer i got. i usually pour until i see the whole mass of taters/onions/flour just start floating off the bottom of the dish. top layer not fully submerged but rubbing elbows with the milk. i like saucy potatoes. the temperature of the milk doesn't matter. i've simmered shit like garlic and bay leaf in it before pouring to great success

bake at 375 until it's done. literally word for word what the recipe says, doesn't say to cover it. i do so i can control sauce thickness and browning, but even that isn't necessary. i start checking after 20 mins. when it's done, the taters and onions will be soft all the way through and the milk/flour/butter/seasonings will have thickened into a sauce. how well this sauce hugs the taters and onions will entirely depend on whether my great great great grandmother reached through your spoon to help guide your flour to milk ratio. too runny for your liking, take the lid off and bake it some more. too thick, add more milk, push it around a little bit to mix, and bake it some more. the world is your potato

it's at its best after a 10-15 minute rest, but it isn't necessary. amount made is also relative; i have done a single serving of this in a ramekin with one (1) potato, quarter of an onion, in a toaster oven, all while very very sick, and it turned out splendidly. it's solid comfort food, 20/10 if great³ gramma possesses you during assembly

------

ooooh ty ty

[mozelledeliond]

To: Cerusani Duskbinder

As with last time, it is a manila envelope which arrives addressed to one Cerusani Duskbinder, Baroness of the Lost Woods, but this time the simple circle-stamped wax is the color of the ocean off of Stranglethorn and dusted with golden shimmer.  Within is a small envelope and a blank-covered booklet sewn together with soft purple thread.

Lady Duskbinder,

I hope this reaches you in good health. I have gone through a few recipe books, and at times rattled the cage of memory, and I think I have produced a fair collection of recipes for you to peruse at your leisure. I hope you find at least one you enjoy.

Remember to take care of yourself.

— Mozelle

Cream-colored paper and rich black ink in neat handwriting make up the booklet of recipes.

Bread, Cheese Loaf

3 cups wheat flour 2 teaspoons baker's yeast 2 teaspoons salt 1 cup cheddar cheese, shredded or grated 1/2 teaspoon minced onion 1/2 teaspoon minced garlic 1 egg 1/2 cup buttermilk 1/4 cup olive oil

Sift flour to remove clumps, then stir in cheese, onion, and garlic. Beat egg, milk, and olive oil in a separate bowl until air bubbles form. Slowly add liquid mix to the solid while stirring. Cover bowl with damp towel and let proof half hour. Add into loaf pan greased with butter. Depending on oven temperature, cook time may vary. Bread is done when crust is golden brown and toothpick inserted in the center comes out clean.

-

Bread, Potato

1-2 russet potatoes 2 cups milk Very generous dash of salt 2 teaspoons honey 2 tablespoons baker's yeast 2 tablespoons olive oil 5 cups wheat flour

Peel potato(es), cut into large chunks, and simmer in hot water until fork easily passes through. Remove from water and mash. Pour milk into saucepan with salt and honey and heat until milk just barely begins to bubble. Remove from heat, whisking in the mashed potatoes and olive oil. Let cool until warm enough to safely touch. Add in yeast and 2 cups of wheat flour and begin to incorporate the mixture with a paddle or heavy whisky. Add remaining 3 cups of flour and roll dough onto a floured surface to knead until loose and tacky. Wrap dough in damp towel and let proof for 2-3 hours. When dough is proofed, knead it and separate it half. Grease two loaf pans and add dough to each. Bake until golden-brown and toothpick inserted in center comes out clean.

-

Carbonara

1/2 cup sliced salt cured boar belly 1/4 cup grated parmesan cheese 1/2 clove finely minced garlic 3 eggs 2 tablespoons butter 1 pound of spaghetti Salt Optional: dash of ground black pepper

Bring pot of salted water to a boil. Whisk together the eggs, garlic, and grated parmesan. In a saucepan, fry the salt cured boar belly in the butter until the edges crisp. Remove from heat and put the boar belly into a small bowl. Save the drippings left by it. Cook the pasta. Shortly before pasta is finished, remove from heat and use a measuring cup to obtain about a cup's worth of pasta water from the pot and add that to the saucepan with the boar belly drippings. Place saucepan back over heat. Use the measuring cup to obtain about half a cup of pasta water to keep in reserve. Drain pasta, then place the drained pasta in the saucepan with the drippings and stir for one to two minutes until al dente. Remove from heat. Slowly pour egg mixture over top of pasta, using tongs to fold and stir pasta for even coverage. If necessary, use reserved pasta water to adjust the consistency of the egg mixture. Serve, seasoning with black pepper and additional salt and/or parmesan to taste.

-

Duskwood Spider Cake

1 pound spider meat 3/4 cup bread crumbs or finely crushed crackers 2 tablespoons chopped parsley or basil 1/3 cup mayonnaise 1 egg 2 tablespoons verjuice mustard Dash of salt Dash of ground black pepper

Whisk together mayonnaise, egg, and mustard. Season with salt and pepper. In separate bowl, mix together spider meat, bread crumbs, and chopped herbs. Fold in the mayonnaise mixture to the spider meat mixture. Form into small cakes. Add cooking oil of choice to a skillet until the bottom is fully coated; when oil is hot, add in the cakes. Fry until golden and crisp on both sides, approximately 4 minutes on each side.

-

Hoe Cakes

1 1/2 cups cornmeal 1 teaspoon salt 3 tablespoons wheat flour heated water cooking oil (butter, lard, or bacon fat is ideal)

Heat cast iron pan on an open flame. While the pan is heating, prepare the batter: Thoroughly combine all dry ingredients in a bowl. Add heated water until the batter reaches the desired consistency. When oil added to the pan sizzles, the pan is ready. Add batter into the pan in small circles. Add additional oil to pan as needed. Cook and turn hoecakes until browned on both sides.

-

The Light Has Probably Forsaken You, Or, Things Which Seem Like a Good Idea When Completely Out of Ones Mind at Four Bells in the Morning and/or Drunk

1 slice white bread 1 - 1 1/2 tablespoons butter Mixture of three parts brown sugar to one part cinnamon

Optional: cut crust off of bread. Roll bread until it reaches desired thickness. Use knife to spread butter over bread. Sprinkle desired amount of cinnamon sugar over buttered bread. Roll bread as if a cinnamon roll. Cut horizontally and serve. Regret your entire life leading to this moment, probably.

-

Lo Mein

3/4 pound by weight of egg noodles 2 cloves of garlic, minced 1 red bell pepper, sliced 1/2 cup peas 2 1/2 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon sesame oil 1/2 teaspoon chili sauce Optional: 1 Dalapeno pepper, sliced Optional: 1/2 cup sliced or diced meat of choice

Cook noodles in a pot of boiling water until done. In a bowl whisk together soy sauce, brown sugar, sesame oil, and chili sauce. Add cooking oil to a skillet until skillet bottom is coated. Add in garlic, bell pepper, and any optional ingredients, stirring frequently until they start to turn tender. Stir in peas. Add noodles and soy sauce mixture, stirring and folding to combine, then serve.

-

Omelette Magnifique 

2-3 eggs 1 tablespoon milk Salt Ground black pepper 3 tablespoons butter 1/4 cup shredded aged cheddar cheese or crumbled goat cheese 1/8 cup diced or sliced red bell pepper Optional: 1/8 cup diced meat of choice; ham or bacon suggested

Beat eggs together until yolks are thoroughly incorporated into the whites. Add milk and desired amount of salt and pepper, whisking vigorously until mix is frothy. Melt butter into heated skillet and pour in the omelette mix, tilting pan to spread the egg over its surface. When omelette sets at the bottom but is still wet on top, top half of the omelette with cheese, peppers, and meat. Use a spatula to fold the untopped half of the omelette over the topped half and let cook several more seconds. Slide omelette out of pan onto plate.

-

Rabbit & Potato Stew

2-4 pounds rabbit meat, diced into chunks 1 1/2 cups flour 3-4 tablespoons butter 1/4 cup olive oil 1 cup diced celery 1 cup diced carrots 2 diced onions 2-3 potatoes, diced into chunks 1 clove minced garlic 1/2 cup chopped parsley 1/2 cup chopped basil Salt 10 cups water OR vegetable broth OR rabbit broth Optional: 4 cups red wine (only use 6 cups water/broth if adding wine)

Lightly coat rabbit chunks with some of the flour and shake off excess. Add oil and butter into large saucepan and quickly brown the rabbit. Add all ingredients but the potatoes and the remaining flour and let simmer approximately two hours. Approximately 45 minutes into simmering, add the potatoes. About twenty minutes before stew is done simmering, if thickening is desired, mix together remaining flour with water until a paste or slurry is formed and stir it into the stew.

-

Rice Pudding

2 cups milk 1/3 cup uncooked white rice Dash of salt 1 egg 1/8 cup brown sugar 1 teaspoon vanilla extract or vanilla bean paste 1/4th teaspoon cinnamon

Rinse rice in clean water and drain. Add rice, milk, and salt to a saucepan and bring to a boil then reduce to a simmer, stirring frequently, until rice is tender. Whisk together egg and brown sugar, then add to the saucepan and stir to integrate. Continue to stir frequently until mixture is just shy of desired consistency. Remove from heat completely and stir in vanilla and cinnamon.

-

Tea, Dreamfoil (Sleep Aid)

3/4 - 1 ounce dreamfoil blossom per 1 cup water Optional: honey

Bring water to a boil. Rinse dreamfoil with cool water to ensure it is free of dirt or bugs. Pour boiling water into desired tea recepticle and place dreamfoil in an infuser. Steep 2-3 minutes. Remove infuser and add honey to taste if desired.

Note: May cause an increase in vividity of dreams. Do not combine with other sleep aids.

-

Tea, Ginger (Digestion Aid & Nausea)

1 - 1 1/5 tablespoon ginger root per 1 cup water Optional: 1 slice lemon Optional: honey

Clean and peel desired amount of ginger root before slicing thinly. Add to water and bring to a steady simmer, then move it from the heat until it is a gentle simmer. After about five minutes remove it from heat and strain. Add lemon and/or honey if desired and serve.

-

Tea, Honey-Lemon (Sore Throat)

2-3 teaspoons honey 1-2 teaspoons lemon juice 1 cup hot water Optional: ginger slice

Heat water until steaming. Add honey and lemon juice to taste. If desired, add ginger and let steep a minute or two.

-

Thalassian Toast (Sweet)

2 thick slices white bread 1 egg 1/4 teaspoon cinnamon Dash of nutmeg Splash of vanilla extract or vanilla bean paste 1/2 tablespoon brown sugar Splash of milk 2 tablespoons butter Optional: maple syrup or molasses Optional: confectioner's sugar

Whisk eggs, milk, vanilla, and spices together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. If desired, powder finished product with confectioner's sugar and/or serve with molasses.

-

Thalassian Toast (Savory)

2 thick slices white bread 1 egg Splash of milk Salt 2 tablespoons butter Optional: 1 egg, fried with 1 sprig chopped parsley Optional: 1/8 cup parmesan cheese

Whisk eggs, a dash of salt, and milk together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. Parmesan cheese can be added on top of the toast shortly before it is removed from the pan. Toast may be served topped with herb-fried egg or parmesan cheese, or as a side to another dish.

[ @cerusaniduskbinder ]

[theinstantporkhouse-blog]

Pork Recipes For the Crock Pot

Oh, you have to love pork! For so many delicious foods to come from one place is remarkable. Pork is one of the easiest foods to prepare, as there is much you can do with it. From barbecue sandwiches to roasts to sausage, pork provides so much variety that making it is not the hard part; it's the deciding what to make next that will present the problem! Cooking pork in the Crock Pot will render some of the tenderest meat found anywhere and you'll want to serve it again and again. If you're in a bind for what to do next with pork, here are a few simple pork recipes for the Crock Pot.

The first suggestion to come to mind has to do with how wonderful pork and apples go together, as though they were made for each other from the beginning. If making something in the slow cooker with pork, whether it's pork chops, a roast or ham, how about using apple juice combined with a small amount of corn starch to pour over it? Make sure to add some chopped apple for some extra flavor. To really dress things up a bit, toss in some fresh cranberries, honey, cloves and nutmeg for an aromatic fall meal.

Another nice idea for pork would be some good-sized ham steaks with pineapple juice and chunked or mashed pineapple on top. Have some cherries ready on the side to add some bright colors to this tasty meal. Kids and most adults as well, love ham. Adding these few simple items will turn a good meal into a great meal! Your family will love you for it and you'll love the ease in clean up following a slow cooker meal. A wonderful substitute for the ham steaks could be a pork roast. The juices from the pork roast will enhance the good flavors emanating from the roast will blend, blending with the other ingredients to help create an appealing gravy for mashed potatoes.

Barbecue pork for sandwiches is always a welcome meal in any household and it's one the whole family will enjoy. This particular recipe, however, will take longer than the usual four to six hours due to the firm belief that any good barbecue, no matter the cut, is best served in the manner of "slow and low". The "slow" in this phrase means over as much time as possible without ruining the meat while the "low" means at the lowest temperature possible, without drying out the meat. In this recipe, start it the night before, on the lowest setting possible, and prepare to abandon yourself to it when you come home the next evening.

In the Deep South, where Elvis and Barbecue is King, great pride is taken in the preparation of their barbecue and recipes are handed down from one generation to the next. When preparing the meat (generally the cut is a pork loin or small shoulder), create a mixture of vinegar, water, Worcestershire sauce, powdered garlic and powdered onion, finely chopped onion and salt and pepper to taste. Cook the pork cut in this for several hours, adding your favorite barbecue sauce only in the last two or three hours, if at all. In the south, it's preferred to add the barbecue sauce to the sandwich, rather than the meat, and a good dollop of Cole slaw on the sandwich is always welcome.

[simonalkenmayer]

Bad Recipe Challenge 2017

My panel of cooks and I are at an impasse. 

There were too many good entries this year, so please allow me to put the three finalists to you in a vote. We simply cannot decide... I will number them. Reply or reblog with the number of your vote. You can only choose one.

The vote will last one week, ending February 7

1. @oberonthefairyking’s “Milkfish Bitter Melon Slop”

Milkfish (one fish per adult)

Bitter melon (half pound per fish)

Onion

Ginger

Garlic

Petise (which is, of course Pinoy fish sauce)

Generous black pepper

Some sort of dark green leaf. He used Kale last time., Oil

Slice the bitter melon in half, then into 1/8 inch slices. Do not remove the extra bitter white insides. Throw into a pan with the onion, ginger, garlic, and maybe a teaspoon of oil and cook until the vegetables are tender. Add the milkfish to the pan with the kale and cover with a lid. Do not stir. Season with petise and pepper to taste. Vinegar may be added according to diner’s preferences. Serve when the fish is just cooked. The result is something that is simultaneously extremely bitter and extremely hard to eat due to the many bones in the milk fish.

2. @hedge-born-fluffy-wolf‘s “Molded Tuna Lime Jello Nightmare”

2 (3 oz.) pkgs. lemon or lime Jello (make sure to get the kind with sugar)

2 c. very hot water

1 c. mayonnaise

1 c. celery, chopped

1 tsp. Worcestershire sauce

½ tsp. seasoning salt

1 (6 oz.) can tuna

A pinch of onion powder

½ c. green pepper, diced

Green olives (or black)

½ c. cubed cheddar cheese

Dissolve Jello in 2 cups hot water; cool. Chill until it congeals. Add 1 cup mayonnaise and beat well. Toss tuna, chopped celery, diced pepper, seasonings and cheese into the concoction. Mix thoroughly. Pour into fish mold or whatever you have that’s mold shaped and let it firm up. When you remove it from its container to display throw some olives on it and boom! Molded Tuna Salad (yuck).

3. @mooboop‘s “Drink Powder Dry Rub”

2 cups Tang

2 cups Splenda

¾ cup instant tea powder

1 envelope instant diet lemonade powder

2 tablespoons cinnamon

1 tablespoon allspice

1 tablespoon cloves

1 tablespoon nutmeg

1 unsuspecting meat or meat based dish

Mix all dry ingredients thoroughly and store in a big empty instant coffee grounds jar. Use like a rub, as the main seasoning, or mix with warm butter and use like a glaze on literally everything with meat you cook for the holidays. Be sure to use WAY MORE than you normally would of a seasoning. Like, use a whole jar on a ham.

Remember that the winner will receive an autographed physical copy of one of my books (they may choose), a $25 Kitchen Collection gift card, and - in an effort to alleviate their misery - I and my crack team of culinary experts (a drunken Chef and the staff at the Bistro) will attempt to repair the travesty visited upon them by “fixing” the recipe and posting our results. So please choose wisely!

[kunwiginjanu]

Soup, December 2019.

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, soup, december 2019. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Soup, December 2019 is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. Soup, December 2019 is something which I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook soup, december 2019 using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Soup, December 2019:

{Prepare 1/4 cup of soup seasonings see my recipe.

{Prepare As needed of salt and ground black pepper.

{Prepare 1 pound of smoked ham.

{Make ready 1 pound of ground sirloin.

{Take 1/3 pound of chicken breast boneless and skinless.

{Make ready 1-1/2 pound of bok-choy.

{Take 3 of medium sized potatoes Yukon gold.

{Get 3 cups of sliced baby carrots.

{Get 1-1/2 cup of sliced celery.

{Take 1 quart of beef broth.

{Prepare 1 teaspoon of salt divided.

{Get 1/3 cup of red wine I used Cabernet sauvignon.

{Take 15 ounces of canned diced tomatoes.

{Take 2 cups of cooked cabbage see note below *.

{Prepare 2 cups of leftover cooked rice see note below *.

{Make ready To taste of hot sauce optional.

Instructions to make Soup, December 2019:

Wash the vegetables. Dice the potatoes and cut the carrots on a bias. Chop the bok-choy and celery..

Brown the ground sirloin dice the ham and onions..

To the pot you browned the beef in add the chicken and sauté till no longer pink. Add the salt and pepper. Add the ham and onions to the cooked chicken. Season the onion, with a bit of salt..

Add the ground beef and season with a bit of salt and garlic. Add the broth and bring to a boil..

Add the soup seasonings stir in. Add the cooked leftover rice, cabbage, and diced tomatoes. Add the bok-choy and celery, a little at a time to allow it to wilt. When all is added allow to come to a boil. *The cabbage and rice was some extra that wouldn't fit in my recipe The famous nutmeg casserole. *.

Add the carrots and potatoes. Measure the wine, then add in..

Simmer till the potatoes and carrots are tender. Serve I hope you enjoy!!!.

So that is going to wrap it up with this exceptional food soup, december 2019 recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[thuthu220100]

Croque Monsieur is a hot ham and cheese sandwich, done the French way! Béchamel sauce, ham, cheese and a smear of Dijon mustard, grilled until it’s oozing, this sandwich is the king of grilled cheeses!

Look away if you’re dieting: this recipe calls for not one, not two, but THREE different types of cheese. If we’re going to make this, let’s go all the way and do it right! To all the French readers out there – let me know how I did??

Croque Monsieur

If there is one thing I think you can count on with the French when it comes to cooking, it’s their knack for taking things up a notch in the grand pursuit of edible bliss. Usually – and quite rightly! – this involves the addition of (more) butter, (more) cream, (more) cheese or simply (more) flavour!

Take the humble grilled ham and cheese sandwich. While the rest of the world will slap a piece of ham and cheese between two bits of floppy bread and call it lunch, the French are dining on THIS:

Need further convincing? I submit the following!

Paris Mash – The world’s most ridiculously decadent mashed potato;

Potato Dauphinoise – A simple potato bake, but hit with lashings of cream and cheese!;

Beef Bourguignon – Arguably the king of all stews, packed with flavours of red wine, bacon and rich, lip-smacking beef stock!

French Onion Soup – Who else but the French would insist on standing around stirring onions at the stove for 30 minutes to extract maximum possible flavour?

Paris Mash (Rich Creamy Mashed Potato)

Beef Bourguignon (Beef Burgundy)

Potatoes au Gratin (Dauphinoise)

OK, so I share those thoughts in jest! The true origins of Croque Monsieur actually remain largely unknown. Tales range from French workers who left their lunch boxes too close to a hot radiator, to a Parisian bistro owner who had to improvise when he ran out of baguettes (hard to imagine in France!)

Whether borne of an accident or the mind of an ingenious French chef, we can all agree a world with Croque Monsieur in it is a happier place (though my butt may not agree!)

What you need for Croque Monsieur

Here’s what you need to make Croque Monsieur. Yes, it’s more than just bread, ham and cheese – see my opening statements!

For our béchamel sauce, we need:

Cream and milk – You could substitute the cream with more milk if you want, but it will reduce the richness of the béchamel! Richness = goodness …

;

Butter and flour – The basis for our roux, which thickens our béchamel sauce; and

Nutmeg and pepper – A touch of spicing for our béchamel. A dash of nutmeg complements a béchamel beautifully.

And here’s what we need for the rest of our Croque Monsieur:

Ham – Preferably smoked (who doesn’t love smoked ham?), but any ham is good here.

Gruyere and Swiss cheese – The main cheeses! Gruyere is an Alpine cheese from Switzerland. It has a pleasantly sweet and nutty flavour, and melts well, making it an ideal choice for a Croque Monsieur. “Swiss cheese” is a generic name for mass-produced cheese made in the style of Alpine cheeses, specifically milder emmental cheese. We use it here as it conveniently comes in sliced form for sandwiches, and it’s also cheaper than the real stuff. Feel free to use all Swiss cheese, or all gruyere (or other Alpine cheeses, eg. comté , emmental) – or a mix! It’s all up to your budget, what you have and what you like.

Parmesan – Alpine cheeses are relatively mild, so parmesan boosts the savoury oomph and saltiness to just where we want it, as well as giving the top of the Croque Monsieur a gorgeous crusty golden crown;

Dijon mustard – Superb in any ham and cheese sandwich, and no exception here! It brings some welcome tang and another flavour layer to the sandwich; and

Butter – For pan-searing our Croque Monsieur in buttery goodness before it’s finished in the oven!

How to make Croque Monsieur

There are a few more steps involved than slapping a piece of ham and cheese between two pieces of bread. But believe me, it’s worth it. This is no mere snack we’re crafting here, this is an event. That moment when you pull this oozing, molten beauty out of the oven, and take that first bite … it’s truly one of the most heavenly eating experiences one can have on this fragile earth!

1. Béchamel sauce

A thick, spreadable Béchamel is used in place of butter to slather on each piece of bread, as well as slathering the top piece of bread. While it is made in the same way as the cheese sauce for things like Mac and Cheese, we make it much thicker so it can be spread like butter.

The simplest Croque Monsieurs actually forego any Béchamel sauce. For me though it’s an essential feature that absolutely makes the Croque Monsieur!

Heat the milk and cream in a saucepan, just until hot. This makes it incorporate much easier and more smoothly into the flour/butter mixture which is especially key in this Béchamel Sauce because it’s so thick;

Roux – Make the roux by melting butter, then adding the flour and cooking it on a low heat for 3 minutes to cook out the raw flour. Don’t let the mixture become golden. We want the Béchamel Sauce to be white;

Add hot milk – Pour in half the hot milk mixture while stirring constantly (trick to make the Béchamel lump free). Once the milk is incorporated into the roux, then add the remaining milk mixture and mix until combined; and

Thicken – Cook, stirring constantly, until the mixture is so thick that you can spread it like peanut butter on bread. This will only take a minute or so because the ratio of flour to milk in this Béchamel is higher than normal so it’s spreadable rather than pourable.

Once done, take it off the stove and set aside until required. It’s fine if the Béchamel Sauce cools down. It will become thicker but still be spreadable, and it will heat up when we pan fry and bake the Croque Monsieur.

2. Assembly

And here is how to assemble the Croque Monsieur:

Slather a slice of untoasted white bread with Béchamel Sauce;

Place two pieces of cheese on top, folding as needed to make them fit. Then spread the cheese with Dijon mustard. I know this seems unusual to spread the mustard on the cheese but there’s a good reason: if you spread it on the bread, it mixes in with the Béchamel Sauce and you can’t taste it! Neat, huh?

;

Layer on ham and then spread the ham with more Dijon mustard;

Top with another layer of cheese (yes, you heard me!);

Spread Béchamel on another piece of bread; and

Close the sandwich.

3. Cooking

We’re on the home stretch! I did forewarn you that there were a few more steps involved than a regular grilled cheese or ham sandwich for your lunchbox … and it’s worth it!

Pan fry sandwich in a skillet using melted butter (naturally – did you expect anything else??);

Place seared sandwich on a tray and slather the top with the remaining Béchamel Sauce;

Sprinkle with gruyere cheese, then parmesan;

Bake for 15 minutes, and finally switch oven to the grill/broiler setting for 3 minutes to get some lovely bronzing on the top.

Now transfer your divine cheesy creation to a plate, and dive into it immediately while it’s hot and oozy. Weep with joy!

When and how to serve Croque Monsieur

Traditionally Croque Monsieurs are served at cafes and are the type of thing you find as a casual lunchtime offering in France, maybe with a side salad and fries (because, you know, there’s not enough calories in the Croque Monsieur as it is!

). Outside of France, we might more commonly see it on breakfast and brunch menus.

And just when you thought it wasn’t possible to gild a lily any more, let me also mention the Croque Madame. This is a popular variation in France that serves no less than a sunny-side-up fried egg on top of an already-insanely-decadent Croque Monsieur!

Now that sounds like a perfect way to start a day!

– Nagi x

Watch how to make it

Print

Croque Monsieur (French hot ham and cheese sandwich)

Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything.

While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.

Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ….

Course Breakfast, Brunch, Light Lunch

Cuisine French

Keyword croque monsier, grilled cheese, ham and cheese sandwich

Prep Time 15 minutes

Cook Time 15 minutes

Servings 2

Calories 1440cal

Author Nagi

Ingredients

Bechamel:

1/2 cup milk

1/2 cup cream (pure or heavy / thickened)

1 1/2 tbsp / 25g unsalted butter

1 1/2 tbsp flour , plain / all-purpose

1/4 tsp salt , kosher/cooking salt

1 pinch white pepper

1/8 tsp nutmeg , preferably freshly ground

Sandwich:

4 slices sourdough bread , 1.5cm / ⅗" thick (Note 1)

8 slices Swiss or gruyere cheese (165g / 6 oz, enough for 2 layers a sandwich) (Note 2)

120g / 4 oz ham slices , preferably smoked

4 tsp Dijon mustard

30g / 2 tbsp unsalted butter

Topping:

1/2 cup gruyere cheese , shredded (packed cup, Note 2)

3 tbsp parmesan , finely shredded (Note 2)

Cups – Metric

Instructions

Preheat oven to 200°C/375°F (200°C fan).

Béchamel sauce:

Heat milk and cream: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside.

Make roux: Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for 3 minutes. Don't let it brown.

Add hot milk: While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk. Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools).

Assemble for pan frying:

Spread with Bechamel: Spread half the béchamel over the 4 slices of bread, as though you are buttering them to make normal sandwiches! (Reserve half the béchamel for topping – though I prefer to keep a bit more than that for the top!)

Cheese + Dijon: Top two pieces of bread with 2 slices of gruyere or Swiss cheese each, then spread them with half the Dijon Mustard.

Ham + Dijon: Top with ham, then spread with remaining Dijon mustard.

Top each of the two slices with 2 more slices of cheese, then close sandwiches with the other slices.

Pan fry:

Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.

Turn and cook the other side until golden brown. Transfer to a baking tray.

Bake then broil:

Topping: Slather remaining béchamel thickly on the upper pieces of bread. Sprinkle with Gruyere, then parmesan.

Bake and broil: Bake 15 minutes, then switch to the grill/broiler for 3 minutes and grill until the top is golden and bubbling.

Serve:

Immediately transfer to warmed serving plates, with knives and fork for serving (it's too messy to eat with hands.) For a traditional French bistro experience, add a side of fries and leafy greens lightly dressed in French Dressing or a basic vinaigrette. Devour and weep with joy! (Over the sandwich that is, not the salad!)

Notes

1. Bread choice – Use a bread with decent heft and structure, not something very soft and delicate like basic square loaf bread, otherwise it won’t hold up to the considerable weight of the fillings!

A sourdough that doesn’t have a very thick or too-chewy crust is ideal (I used Bowan Island sourdough from Harris Farms, in case you are interested!). Otherwise a ciabatta, pane di casa or other stone baked bread will work a treat.

If you only have a soft bread (like said standard sandwich bread), toast it first before assembling, that will help keep it intact. Also consider using two slices of bread (glued with an extra sprinkle of cheese) to form one!

2. Cheese choices – Comte and emmental are popular choices in France. Here in Sydney they can be harder to come by and can be expensive! Gruyere and generically labelled “Swiss cheese” are ideal alternatives.

While these are the most traditional cheeses for Croque Monsieur you could absolutely make this with any good melting cheese (cheddar, Colby, tasty, Monterey Jack etc) and it will still be insanely good. Give mozzarella a miss in this one, as while it melts well it tends to be quite bland in grilled cheeses.

3. Nutrition per sandwich. (I was scared to do this calculation. It is a lot but I think these values are somewhat exaggerated. Still, diet food this definitely ain’t! Wear loose pants while eating!!

)

Nutrition

Calories: 1440cal | Carbohydrates: 83g | Protein: 67g | Fat: 94g | Saturated Fat: 54g | Trans Fat: 1g | Cholesterol: 302mg | Sodium: 2392mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2692IU | Vitamin C: 1mg | Calcium: 1302mg | Iron: 6mg

Life of Dozer

Dozer when I’m leaving:

And Dozer when I come home:

(Yes, it’s the same photo!

)

The post Croque Monsieur – the ultimate ham & cheese sandwich! appeared first on RecipeTin Eats.

Nguồn: https://www.recipetineats.com/croque-monsieur-french-ham-cheese-sandwich/ Xem thêm tại: https://thuthu220100.blogspot.com https://hocnauan.edu.vn Xem thêm tại: https://thuthu220100.tumblr.com https://hocnauan.edu.vn

[olgagarmash]

Quinoa is often called a “superfood,” but you can think of it as a hard-working everyday staple for your healthy recipes.

Quinoa (say it “keen-wah”) is considered a whole grain, although it’s technically a seed. Like other SmartCarbs, it’s high in fiber and low in calories. According to Harvard T.H. Chan School of Public Health, a half-cup serving also fuels you up with four grams of protein—in fact, it’s one of the few plant foods that’s a “complete” protein, including all nine essential amino acids.1

Quinoa has a chewy texture and a lightly nutty flavor that blends well with many other ingredients. It comes in different colors, including red, white, yellow and even black.

Quinoa is the perfect swap for rice in your recipes. However, it’s so versatile that we keep discovering new ways to enjoy it! We’ve gathered this list of two dozen fresh recipes for putting quinoa to work for you, from breakfast to dinner and everything in between.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb, 3 Extras and ½ Vegetable

Mexican flavors light up all of our taste buds, turning any meal into a fiesta. This simple dish features zesty onions, spicy jalapenos, tangy tomatoes and creamy avocado, blended with fiber-rich beans, chunks of veggie burger and a filling serving of quinoa. Bonus: When you’re done making the meal, you have just one pan to clean!

On Nutrisystem, Count As: 1 SmartCarb, 2 Extras and ½ Vegetable

Roasting seasoned chickpeas (aka garbanzo beans) crisps them up and infuses them with flavor. Mix them with chopped peppers—both sweet and spicy—cubes of avocado, onions, spices and a cup of quinoa to make a satisfying salad. Each batch is four servings—you can keep the extras in your fridge and bring one along wherever your day takes you.

On Nutrisystem, Count As: 1 SmartCarb and 2 Extras

If you’re tired of the same old salad, try this flavorful combo. It blends the flavors of juicy berries, zesty arugula, tangy goat cheese, sweet corn and sunny lemon vinaigrette dressing with a filling base of hearty quinoa. This dish is a taste of summer you’ll enjoy any time of year.

On Nutrisystem, Count As: 1 SmartCarb

Who knew this list of quinoa recipes would feature chocolate bars? You can have a chewy chocolate bar and stay on track with your healthy eating plan when you make this super-simple version. After lightly “popping” the quinoa to bring out its toasty flavor (yes, you can pop quinoa!), you stir it into a warm blend of real cocoa powder, natural sweetener and coconut oil. Pour it all into a pan and refrigerate, then cut into bars and dig in.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel

Creamy pumpkin soup, fragrant with spices, warms you up from the inside out. With hearty beans, plenty of quinoa and a dollop of cheese, this version will keep you feeling full for hours.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb, 3 Extras and 3 Vegetables

Figs are naturally sweet, loaded with nutrients and packed with fiber. They perfectly complement the diverse tastes and textures of kale and arugula, red onion and quinoa. Add creamy cheese and our flavorful vinaigrette to create a salad that satisfies like a whole meal.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Vegetable

Here’s a Flex meal that’s sure to please everyone around the table. It comes with chunks of high-protein chicken breast, tangy tomatoes, zesty onions, tender cauliflower florets and fiber-rich quinoa. Melt mozzarella cheese on top and dinner is ready to serve.

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

Sweltering days call for light dishes that fill you up but don’t weigh you down. This refreshing salad features juicy, sweet watermelon and strawberries, crunchy almonds, crumbly feta cheese and quinoa that holds it all together. The recipe makes two servings, so you have one to share or to save for another day.

On Nutrisystem, Count As: 2 PowerFuels, 1 SmartCarb and 3 Extras

Treat yourself and your family to a taste of the tropics with a meal that’s flavored with real pineapple. Meat lovers will be pleased with the slices of cooked ham and everyone will enjoy digging into the sweet grain salad that includes raisins and carrots, along with the nutty quinoa.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Extra

Take your everyday oatmeal to the next level by adding quinoa and seasoning it all with cinnamon, nutmeg, vanilla and naturally sweet maple syrup. Mix in apple pieces and crunchy chia seeds to add more flavor and texture. Best of all, this hot breakfast recipe cooks in minutes in the Instant Pot, so you can enjoy it on even the busiest of mornings.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel

When you’re ready for a snack that fuels you up and tempts your taste buds, whip up a batch of these simple granola bars. They’re made with just six basic ingredients, including creamy peanut butter, roasted peanut pieces and sweet honey. The recipe makes 10 bars, so you can keep them on hand to enjoy whenever hunger strikes.

On Nutrisystem, Count As: 1 SmartCarb, 1½ Vegetables, 2½ Extras

The best quinoa salad recipes offer you a delightful blend of complementary tastes and textures. In this easy dish, we combined chewy quinoa with juicy cucumbers, along with red onion and fresh herbs such as mint and parsley. It’s filling enough to be a whole lunch but also works as a side to your favorite PowerFuel at dinner.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra

Here’s a treat that will satisfy a craving for sweets and nourish you with real food ingredients at the same time. Popped quinoa is the light and fluffy base to which you add rich peanut butter, vanilla, natural sweetener and your favorite berries. Chill the cups in the freezer and they’re ready to eat.

On Nutrisystem, Count As: 2 PowerFuels and ½ SmartCarb

If you’re a fan of fried chicken, try this healthier option that’s just as satisfying. The coating is made with high-fiber quinoa instead of breadcrumbs, but the chicken still comes out crispy on the outside yet juicy and tender on the inside. Plus, it bakes in the oven so there’s none of the greasy mess or excessive fat you get when frying chicken.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels, 1 Vegetable and 2 Extras

Power bowl recipes are all the rage because they bring together all the elements of a healthy meal into one simple dish. This version starts with a base of quinoa and includes super-nutritious kale, fiber-rich chickpeas and tender baked salmon, a PowerFuel that will keep you energized for hours. The simple tahini dressing provides the flavorful finish.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb and 1 Vegetable

Break up your breakfast routine with this hearty bake. It’s made with cottage cheese and egg whites, tomatoes, onions, spinach and mushrooms, so every forkful comes with a variety of tastes and textures. It’s so filling you won’t think about eating again until lunchtime.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

This mash-up of cuisines features several favorite ingredients in one satisfying meal. In place of the plain old white flour tortilla, you start with nori, the classic sushi-roll wrapper. It’s filled with shredded chicken, quinoa (instead of white rice), avocado slices and asparagus pieces, all seasoned with sweet-and-tangy teriyaki sauce.

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

If you think all Italian food is heavy and loaded with excess calories, this dish is sure to change your mind. It has everything you love, like mozzarella cheese, tomato sauce and fresh basil, but it also includes veggies like cauliflower and zucchini, and quinoa to fill you up without weighing you down. Each serving has less than 200 calories.

On Nutrisystem, Count As: 1 Smart Carb and 1 PowerFuel

On those days when you need a hearty breakfast to fuel a hectic morning, put the slow cooker to work by making this belly-filling dish. Just add the ingredients, including quinoa, shredded carrots and zucchini, coconut, almond milk and sweet spices such as cinnamon and nutmeg. You get six servings, so you can store the extra in your fridge or freezer for other busy days.

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel, 2 Vegetables and 1 Extra

Want to turbocharge your daily diet with quinoa recipes? This super-nutritious dish powers you up with three potent ingredients—beets, kale and quinoa. But the best part is the taste, with the naturally sweet beets contrasting with the earthy flavor of crunchy kale and the nuttiness of quinoa. Creamy feta cheese and a simple but tasty dressing tie it all together.

On Nutrisystem, Count As: 1 SmartCarb and 1 PowerFuel

Veggie burgers are a great alternative to fatty meat patties, but many store-bought varieties can come with unwelcome fillers and empty calories. With this recipe and cooked quinoa, it’s easy to make your own burgers. We added edamame, the high-protein soybean variety, and savory seasonings, so they’re sure to hit the spot.

On Nutrisystem, Count As: 1 PowerFuel, 1 SmartCarb, 2 Vegetables and 2 Extras

Whether you’re trying to eat more meatless meals or just want to get more non-starchy veggies into your daily diet, this dish will satisfy your hunger and your taste buds. Along with quinoa, it has slices of zesty red onions, sweet peppers, butternut squash and crunchy pumpkin seeds.

On Nutrisystem, Count As: 1 PowerFuel, 1 Vegetable and 2 Extras

Greens like Brussels sprouts and kale are some of the most nutrient-dense foods, meaning they’re loaded with essential vitamins and minerals, but low in calories. We paired them with protein-rich quinoa and edamame, along with sliced almonds and shaved Parmesan cheese, to build a salad that’s as delicious as it is nutritious.

On Nutrisystem, Count As: 2 PowerFuel, 1 SmartCarb and 1 Vegetable

When you’re craving the flavors of classic Chicken Parm and the warming power of soup, you’re ready for one of our favorite meals. You get everything you love, including chunks of tender chicken breast, tomatoes, garlic, onions and plenty of melted mozzarella cheese. It all comes together in four easy steps and one pot.

No time to make one of these easy quinoa recipes?

No problem! Nutrisystem delivers delicious meals and snacks that feature this superfood seed. Check them out below!:

Sources:

https://www.hsph.harvard.edu/nutritionsource/food-features/quinoa/

via Wealth Health

[dinner-eat]

Ham & Cheese Noodle Gratin

Do you know when you are living in a pandemic, you can’t just go to the store you usually use for international ingredients, and you are craving one of your favorite dishes? You come up with a way to remedy that! This was one of those meals. In German, this dish is called Schinken Nudel Gratin. It pretty much translates to Ham & Noodle Gratin. A “gratin” is generally a dish made with meat, fish, or veggies that’s covered in cheese and baked in an oven. Also known in my house as a super easy weeknight meal! German is one of my top favorite cuisines in the world! I guess it helps that I am half German, but that’s besides the point really. It’s filled with hearty meals that have a great flavor. Schnitzel, Spätzle, Bratwurst, Kartoffelklöße (potato dumplings), Rotkohl (sweet & sour red cabbage), Sauerbraten, etc. I absolutely love German food! This would be one of those dishes and I figured out the sauce to make it absolutely perfect! Here we go with Schinken Nudel Gratin, or Ham & Cheese Noodle Gratin.

Ingredients:

12 ounces rotini pasta, slightly undercooked

8 ounces cooked ham, diced

2 cups heavy cream

2 eggs

2 teaspoons dried minced onion

Salt, to taste

Pepper, to taste

Pinch of nutmeg

2 cups cheddar cheese, shredded, divided

Directions:

Preheat oven to 375 degrees Fahrenheit.

Spray a 8x13 casserole dish with cooking spray.

In a large bowl, whisk together cream, eggs, dried onion, salt, pepper, and nutmeg.

Stir in ham and 1 cup of shredded cheese.

Add in cooked pasta and stir to coat.

Pour mixture in prepared casserole dish.

Cover and bake for 30 minutes.

Top with remaining 1 cup of shredded cheese and bake uncovered for 10 more minutes, or until cheese is melted and golden.

This dish is versatile as well! For example, you can use turkey instead of ham, or you can use any noodle you really want. However, I wouldn’t use long noodles, such as spaghetti, but that’s just me. Rotini, penne, egg, and even macaroni work best, in my opinion! Also, don’t be scared to add a veggie to this! Broccoli goes well with it and next time I make it, I’ll be adding some to the dish. This first test run was just to make sure I had the liquid amounts well measured for the dish. (I didn’t want it to be a soup!) Speaking of liquid, I know 2 cups of heavy cream can be a bit rich. If you want you can use half heavy cream and half milk or water. Or I think you would also be able to just use half & half if you really wanted. One more thing, you can switch up the cheese as well. I just happened to have cheddar on hand. A mix of cheeses would do phenomenal as well! For example you can do Swiss and cheddar if you wanted to! Just play around with it! Also, my cheese measurements are always approximate. I never measure cheese because I tend to put a little extra in anyway. Don’t be scared to do extra cheese either! Enjoy and I hope everyone is staying safe and healthy!

[aarifwaqarr]

7 Ways to Reduce Your Salt Intake and Lower Your Blood Pressure

We live in a society that measures and medicates. All the tools and technology and medicines deployed to maintain heart health are a help — yet heart disease remains the No. 1 killer in America. And high blood pressure, or hypertension, is a major contributor. Even so, heart disease is largely preventable, and much of that prevention lies in small steps that can make a big difference; diet is foremost among them. To lower your blood pressure, you need to reduce salt intake.

In ancient times, salt was so valuable that people used it for currency. It was used sparingly to season and preserve food. Today, we have an embarrassment of riches, and modern humans consume more salt than is good for them. But the biggest contributor to our sodium consumption is not the salt shaker: Approximately 75 percent of the sodium we eat comes from sodium added to processed and restaurant foods.

Americans Are Still Eating Too Much Sodium

Despite public health efforts over the past several decades to encourage people in the United States to consume less sodium, adults still take in an average of 3,400 milligrams (mg) per day — well above the current federal guideline of 2,300 mg or less daily. (The American Heart Association’s recommended cap is 1,500 mg, which is much less than 1 teaspoon — or 6 g — a day.) Evidence has shown that reducing sodium intake reduces blood pressure, as well as the risk of cardiovascular disease and stroke.

Many high blood pressure medications act as diuretics, which stimulate the kidneys to remove sodium and water from the body, thereby relaxing blood vessel walls and lowering blood pressure. But before choosing to take a medicine that will get rid of the salt in your diet for you, there is another option: What about cutting down on the salt yourself? If you think about it, you can monitor your salt intake and reduce it without swallowing one pill. Medication may be necessary if you can’t control spiking and consistently high blood pressure. But if you initiate your own regimen, you may be able to lower your blood pressure on your own.

Monitoring salt intake begins with avoiding packaged and processed foods, such as smoked, salted, and canned meat, fish, and poultry; ham, bacon, hot dogs, and lunch meats; hard and processed cheeses; regular peanut butter (buy unsalted instead); canned soups and broths; crackers, chips, and pretzels; breads and rolls; pizza and mixed pasta dishes, such as lasagna; and more. You can find a complete list here.

Want to Cut Sodium? Look at Food Labels

To stay under 2,300 mg or less a day, you must read food labels regularly. Look for the “no salt added ” labels (meaning no salt is added during processing, but the product is not necessarily salt- or sodium-free). Foods labeled “sodium-free” have less than 5 mg per serving; “very low sodium” foods contain less than 35 mg per serving; “low-sodium” foods have less than 140 mg per serving. Other terms you might see include “light sodium” or “lightly salted” (meaning at least 50 percent less sodium than in the regular product), and “reduced sodium” (meaning at least 25 percent less sodium than in the regular product — but probably too much for your diet!).

Sodium, despite its hazards, is nevertheless an essential nutrient needed in fairly small amounts, unless you lose a lot through sweating. Sodium helps maintain a balance of body fluids and keeps muscles and nerves working well. A mineral, sodium is one of the chemical elements found in salt. Though used interchangeably, the words “salt” and ”sodium” have different meanings: Salt, or sodium chloride, is a crystalline compound used to flavor and preserve food.

The relationship between sodium and high blood pressure is fairly straightforward. Sodium attracts water, and the higher the sodium intake, the greater the amount of water in the bloodstream — which can increase blood volume and blood pressure. High blood pressure, or hypertension, is a condition in which blood pressure stays elevated over time. That makes the heart work harder, and the higher force of blood flow can damage arteries and other organs, including the eyes, brain, and kidneys.

Sodium and potassium also affect each other along with your blood pressure: Potassium can help lower blood pressure by acting as a counterbalance to the harmful effects of sodium in your diet. To up your intake, eat foods rich in potassium, such as bananas, juices (such as carrot, orange, pomegranate), yogurt, potatoes, sweet potatoes, spinach, tomatoes, and white beans.

Try These 7 Tricks to Reduce Salt Intake Every Day

Since blood pressure rises with age, monitoring your sodium intake increases in importance with every birthday. It’s the “ounce of prevention” that can result in the proverbial “pound of cure.” So here are some tips to help you maintain that sodium-free diet:

Read the Nutrition Facts label.

Prepare your own meals (and limit the salt in recipes and “instant” products).

Buy fresh meats, fruits, and vegetables.

Rinse canned foods containing sodium (such as beans, tuna, and vegetables).

Add spices to your food. Instead of salt, try coriander, black pepper, nutmeg, parsley, cumin, cilantro, ginger, rosemary, marjoram, thyme, tarragon, garlic or onion powder, bay leaf, oregano, dry mustard, or dill.

Reduce portion size; less food means less sodium.

And when you’re eating in, try this recipe for a heart-healthy meal.

VEGGIE BAKE WITH OLIVE OIL AND GARLIC

3 tbsp olive oil, divided

3 cups, chopped, of any vegetables in your fridge

1 tsp minced fresh garlic

1 can (14 ounces) low-sodium chopped tomatoes, drained

1 can (14 ounces) chickpeas, drained and rinsed

Salt-free seasonings, such as coriander, cayenne, parsley, or tarragon

2 zucchini, sliced into thin sheets

Preheat oven to 350 degrees Fahrenheit.

Place 2 tbsp olive oil in a large skillet over medium heat, then and add the chopped veggies and garlic. Sauté for about 5 minutes. Add the tomatoes and chickpeas, stirring to combine. Add your choice of salt-free seasonings to taste. Remove from heat. Spread the remaining tbsp of olive oil on the bottom of an 8-inch square baking dish. Cover with a layer of zucchini. Spread the sautéed mixture evenly across the zucchini base. Add a layer of zucchini on top. Sprinkle with oil. Bake for 30 minutes.

Yield: 6 servings

Stay well,

By Barbara H.Seeber

[phynxrizng]

RECIPES FOR THE PAGAN BELTANE SABBAT

Humanities › Religion & Spirituality Recipes for the Beltane Sabbat

by Patti Wigington Updated January 31, 2017 Recipes for the Pagan Beltane Sabbat

Beltane is a time to celebrate the fertility of the earth, and the return of spring blossoms and blooms. It's a season of fire and passion, and when many of us honor the wild and lusty god of the forests. Beltane is a time for planting and sowing of seeds—again, the fertility theme appears. The buds and flowers of early May bring to mind the endless cycle of birth, growth, death and rebirth that we see in the earth. Try one of these seven seasonally-appropriate recipes for your Beltane celebrations!

02 of 08 Bake a Green Man Cake

Make this cake to celebrate Beltane and the spirit of the forest. Image by Patti Wigington 2009 The Green Man is an archetype often represented at Beltane. He is the spirit of the forest, the lusty fertility god of the woodlands. He is Puck, Jack in the Green, Robin of the Woods. For your Beltane celebrations, why not put together a cake honoring him? This spice cake is easy to bake, and uses a delicious cream cheese frosting and rolled fondant to create the image of the Green Man himself. This recipe makes either one 9 x 13" sheet cake, or 2 8-inch rounds.

INGREDIENTS 2 1/2 C all-purpose flour 1/4 C cornstarch 4 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1 tsp ground nutmeg 1 tsp ground cloves 1 C milk 3 eggs 2 tsp pure vanilla extract 1/2 tsp rum-flavored extract 1 C butter, softened (don't use margarine) 2 C firmly packed brown sugar 2 packages cream cheese, softened 1/2 C butter, softened 2 C confectioner's sugar 1 tsp vanilla extract 1 package white fondant Green food coloring Leaf-shaped cutters

DIRECTIONS

Preheat oven to 350, and lightly grease and flour your cake pan. Mix all dry ingredients together in a large bowl and blend well. In another bowl, combine milk, eggs, vanilla and rum extracts together.

Add the softened butter to the flour mixture, and beat until it forms a clumpy sort of dough. Gradually add the liquid mixture in, blending it a little at a time until all the milk mixture has been combined with the flour mixture. Beat until completely smooth, and then add the brown sugar. Mix for another thirty seconds or so. Scoop batter into the pan and spread evenly.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from pan. Once you have it out of the pan, you can begin frosting the cake.

To make the cream cheese frosting, combine the cream cheese and the butter in a bowl, mixing well. Add the vanilla extract. Finally, stir in the confectioner's sugar and blend it in. Spread this evenly over the cake, and allow it to sit for an hour or so to firm up.

To make the Green Man himself, you'll need green fondant. If you've never worked with fondant before, it can be a little tricky, but with some practice you'll be able to use it easily. Roll out the fondant and knead it into a ball. Add the green food coloring in very small amounts and blend it in, until you've got the shade of green you want.

Roll the fondant out until it's about 1/8" thick. Use the leaf-shaped cookie cutters to cut out different sized leaves. Score lines on them, to look live leafy veins. Place them on top of the frosted cake and press in place, layering them to form a Green Man. Roll two small pieces into balls, flatten them down, and put them in to create eyeballs in amongst the leaves. Reminder - fondant tends to dry quickly once it's rolled out, so only cut off small pieces. The cake in the photo was made using a block of fondant about the size of a package of cream cheese.

Tip: if you're in a hurry, or you're not much of a baker, you can use any boxed spice cake mix. Also, if you have dietary restrictions, you can use other spice cake recipes, such as this great Gluten-free version.

03 of 08

Asparagus and Goat Cheese Quiche

Make an asparagus and goat cheese quiche for your Beltane celebration.

Asparagus is a tasty spring veggie, one of the first to peek out of the ground each year. Although asparagus crops appear as early as the Ostara sabbat, in many areas you can still find it fresh when Beltane rolls around.

The trick to making a great asparagus dish is to not overcook it – if you do, it ends up mushy. This quiche is quick and easy to make, and cooks just long enough that your asparagus should be nice and firm when you bite into it. This version is made with no crust, for a gluten free quiche.

If you like pie crusts under your quiche, simply add the crust into the pie plate before pouring in the rest of the ingredients. If you don’t like goat cheese, you can substitute a cup of your favorite shredded cheese instead.

INGREDIENTS

2 Tbsp butter 1 clove garlic, minced 1 medium onion, diced 6 eggs ½ C sour cream Salt and pepper to taste 1 Cup crumbled goat cheese 1 lb fresh asparagus spears, chopped into 1” pieces Optional add-ins: half a cup of ham or cooked bacon

DIRECTIONS

Prepare a pie plate with non-stick cooking spray, and preheat your oven to 350. If you’re using a pie crust in your quiche, place it in the pie plate.

Melt the butter on low heat in a skillet, and sauté the garlic and onion until transparent. Add in the chopped asparagus, and sauté for about five minutes, just enough to tenderize the asparagus stalks.

While it’s heating up, combine the eggs, sour cream, salt and pepper, and goat cheese in a large bowl. Add in the sautéed onion, garlic and asparagus to the eggs, and mix well.

If you're adding in bacon or ham, add it in now. Pour mixture into the pie plate.

Bake at 350 for about 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool for five to ten minutes before slicing and serving.

Note: this is a super-easy dish to prepare in advance – mix the ingredients ahead of time and refrigerate, and then just pour into your pie plate when you’re ready to cook it. Or, if you bake it in advance, store in the fridge for up to three days, slice, and reheat, covered in aluminum foil, for about fifteen minutes in the oven.

04 of 08 Southern Style Peppery Green Beans

Make a peppery green bean salad for your Beltane festivities.

Beltane is all about fire and heat, so it's a good time to cook up something peppery.

This green bean recipe is adapted from traditional Southern-style cooking. For a lower-fat alternative, substitute turkey bacon for the pork bacon.

INGREDIENTS

1 lb bacon 1/2 C butter 1 medium onion, chopped 1 lb green beans 1/2 C water 1/2 tsp Salt 1 Tbsp Pepper (or more, if you like some zing!)

DIRECTIONS

Cook the bacon until it's crispy, and then crumble it into small pieces. In a large saucepan, sauté the onions in the butter until they begin to brown.

Add the green beans and the water, and bring to a boil. Once the water is boiling, reduce heat, cover, and simmer for about fifteen minutes. Drain the water from the beans, add salt and pepper. Serve hot.

Tip: If you'd like to make these in your slow cooker, use 2 Cups of water instead, and let the beans simmer for about three hours in the cooker.

05 of 08

Early Summer Salad

Make a summer salad for your Beltane celebrations Let's face it, May isn't exactly the time when your garden is in full bloom. In fact, your principal crop right now may be mud. But never fear—there are a ton of early summer greens and fruits you can combine into a salad, making this the perfect beginning to your Beltane feast!

Make sure, though, when shopping, that you use the freshest ingredients.

INGREDIENTS

2 C leafy greens, such as baby spinach or arugula 2 C dandelion leaves, washed and drained 1 tomato, diced 1/2 C diced cucumber (remove seeds) 4 green onions, chopped A few leaves of basil, chopped 1/2 C nuts, chopped 1 C. fresh raspberries, strawberries or dried cranberries 2 hardboiled eggs, sliced (skip the eggs for a vegan-friendly option) 1/2 C extra virgin olive oil 1/4 C strawberry vinegar 2 tsp Dijon mustard 2 cloves garlic, minced 1 Tbsp honey (if you're vegan, try agave nectar instead) A pinch of salt and pepper

DIRECTIONS

Combine all salad ingredients in a bowl. Whisk dressing ingredients together, and serve over salad. This is a perfect meal to eat out on the patio, with some soft buttered bread and a glass of wine.

06 of 08

Candied Flower Petals

Use candied flowers to decorate your spring snacks. Nothing says the Beltane season has arrived quite like flower blossoms—and what many people don't realize is that not only are they lovely to look at, they can taste good too. With a few fresh flowers, you can create a tasty treat.

Use nasturtium, roses, pansies, lilac blossoms, violets, or any other edible flower for this recipe. Be warned, though—this is a bit time consuming, so plan accordingly.

INGREDIENTS

Flower petals or blossoms, rinsed and dried Water 1 egg white, beaten Sugar

DIRECTIONS

Combine a few drops of water with the egg white in a small bowl, and whisk them together. Hold the flower petal gently between two fingers and dip into the water mixture. Shake off excess water, and then sprinkle sugar on the petal. If your petals seem too soggy, use a paintbrush to brush the water mixture onto the petals instead.

As you complete each petal, place it on a sheet of wax paper to dry.

Drying time is anywhere from 12 hours to two days, depending on the humidity level in your home. If your flower petals aren't drying fast enough for you, place them on a cookie sheet in the oven at 150 degrees for a few hours. Store your flower petals in an airtight container until it's time to use them. Use to decorate cakes and cookies, add to salads, or just to eat as a snack.

07 of 08

Beltane Fertility Bread

Patti Wigington

Breads seem to be one of the staple foods of Pagan and Wiccan rituals. If you can tie your break baking into the theme of the Beltane Sabbat, even better. In this recipe, use either your own homemade bread dough, or an uncooked loaf of frozen dough, available in the refrigerated section of your grocery, and turn it into a phallus to represent the fertility of the god in springtime.

To make your fertility bread, you'll need the following:

INGREDIENTS

1 loaf of bread dough

Melted butter

DIRECTIONS

The phallus bread, naturally, represents the male. He is the horned god, the lord of the forest, the Oak King, Pan. To make the phallus, shape your dough into a tube-like shape. Cut the dough into three pieces - a long piece, and two smaller, rounder pieces. The longest piece is, of course, the shaft of the phallus.

Use the two small pieces to form the testes, and place them at the bottom of the shaft. Use your imagination to shape the shaft into a penis-like shape. Just like in real life, there are a lot of variations.

Once you’ve shaped your bread, allow it to rise in a warm place for an hour or two. Bake at 350 for 40 minutes or until golden brown. When it comes out of the oven, brush with a glaze of melted butter. Use in ritual or for other parts of your Beltane celebr

In parts of Scotland, the Beltane bannock is a popular custom. It's said that if you eat one on Beltane morning, you'll be guaranteed abundance for your crops and livestock. Traditionally, the bannock is made with animal fat (such as bacon grease), and it is placed in a pile of embers, on top of a stone, to cook in the fire.

Once it's blackened on both sides, it can be removed, and eaten with a blend of eggs and milk. This recipe doesn't require you to build a fire, and you can use butter instead of fat.

INGREDIENTS

1 1/2 C oatmeal 1/8 tsp. salt 1/4 tsp. baking soda 1 Tbs. butter 1/2 cup hot water

DIRECTIONS

Combine oatmeal, salt and baking soda in a bowl. Melt the butter, and drizzle it over the oats. Add the water, and stir the mix until it forms a stiff dough. Turn the dough out on a sheet of wax paper and knead thoroughly.

Separate the dough into two equal portions, and roll each one into a ball. Use a rolling pin to make a flat pancake that is about ¼" thick. Cook your oatcakes on a griddle over medium heat until they are golden brown. Cut each round into quarters to serve.

Traditionally, the Beltane bannock would have been made with meat fat, such as bacon grease, instead of butter. You can use this if you prefer.

POSTED BY, PHYNXRIZNG

[starstruckcloudgalaxy]

There definitely is a good side to having to stay at home in lockdown: it’s a great time for getting creative, especially in the kitchen! Were you always too busy to cook anything other than basic recipes or ready oven meals? Then now is the time to try out new things – and you’ll soon find that the possibilities are boundless!

I’ve always liked any sort of ingredient that instantly turns a simple meal into something exotic and exciting, a contrast in taste to the usual savoury dish. I love adding a bit of sweetness, and my favourites are tinned or frozen fruit (of which you can get all sorts nowadays, from pears and peaches to lychees and pineapples!), raisins and honey. We can learn a lot from the Asian and Caribbean cuisine in this field!

First, let’s look at all the different things we can do with tinned or frozen fruit; ingredients are always for two. And don’t forget, dear friends, that you’re always free to play around with the ingredients and add your own ideas!

  Toast Hawaii

2 slices bread, 2 slices ham, 2 slices cheese (the sort that melts, like edam, gouda, cheddar…), 2 slices pineapple (tinned), butter or margarine, ketchup

Would you believe that this famous toast was invented by a German TV cook back in the 1950s? I certainly grew up with it, and I recently rediscovered it when I found a tin of sliced pineapples in the cupboard… It’s literally child’s play – I first made one myself when I was about 12!

First, preheat your oven to 200° C. Put two slices of bread on a baking tray laid out with baking foil, spread some butter or margarine on them, then top with the ham, the pineapple slices and the cheese and put a dash of ketchup on top. Grill for 5 minutes in the oven – ready!

  Pizza Hawaii / Florida

1 frozen ham and/or bacon pizza (or margarita if you want a vegetarian version), 200g pineapple chunks (tinned or frozen) or 200g peach or apricot chunks (tinned or frozen)

There once was a time when you could get a ready frozen Pizza Hawaii at every supermarket, but the good old dish seems to have been forgotten a bit. You can make one yourself any time, though, based on an ordinary frozen pizza. It’s VERY simple: just open up a tin of pineapple chunks and drain them (you can also use frozen chunks), then place them on the pizza and bake it according to the instructions on the packet!

Instead of pineapples, you can also use peach or apricot chunks – the result instead of a pizza Hawaii will be a pizza Florida…

  Steak Hawaii / Florida

2 pork steaks, 2-4 pineapple slices or 2-4 peach halves (tinned), salt, pepper, flour, oil

Very similarly, you can pep up the taste of an ordinary pork steak: flavour the steaks to your liking (I usually use salt and pepper and roll them in flour, but you can also add paprika or even a dash of Cayenne pepper) and fry them in oil together with the pineapple slices; when they’re done, simply put the fruit on top of the steak and you’ve turned an ordinary European meal into something different! It goes with all sorts of side dishes, but best with chips or French fries.

And, just like with the pizza, you can turn your steak Hawaii into a steak Florida, simply by using peach halves from the tin instead of pineapples…

  Noodles with chicken bites, peppers and mango

150-200g noodles, 200g chicken bites, 100g frozen chopped bell peppers (red, green and yellow), 100g frozen or tinned mango (or peaches or apricots), 100g frozen or tinned pineapples, 2tsp gravy powder, oil

I recently invented this recipe myself – as I said, all you need is creativity and a few things in your freezer or your cupboard. Since my darling husband and me had to defrost our old fridge, we had to use up our frozen fruit and veg – and the outcome was a really tasty dinner!

Cook the noodles (thick egg noodles are the most suitable ones) for 10 minutes. Fry the chicken bites (you can also use ready meatballs or any other quick fry meat) in oil, then take them out of the pan. Add 100ml water and the gravy powder and stir well with a fork. Then add the peppers and the fruit and simmer for 4-5 minutes. Add the noodles and put the meat back in and heat it all up together – ready!

  Sweet potatoes and pineapples

2 big sweet potatoes, 250g pineapple chunks (tinned), 150g grated cheese (cheddar, gouda or edam), salt, ginger powder, cinnamon, nutmeg, 2tsp dark rum

This is a great and really exotic recipe from the Caribbean – it’ll make you feel as if you were lying on a beach in Jamaica! Many greengrocers and supermarkets in the UK and the USA sell sweet potatoes nowadays; don’t worry if you’ve never done them before, they’re pretty much the same as ordinary potatoes – just sweeter.

Clean the potatoes (a brush is the best tool for that) and cook them for about 1 hour in salted water, then cut them in thick slices and put them on a baking tray laid out with baking foil. Preheat the oven to 180° C. In a bowl, mix the pineapples with the rum and flavour with salt, ginger powder, cinnamon and nutmeg. Spread the mixture over the potato slices, top with the cheese, and bake in the oven for 10 minutes.

You can enjoy this lovely creation as a vegetable dish, or fry some lamb or pork chops to go with them – and how about a Cuba Libre to go with it, since you’ve opened that bottle of rum?

  Another very useful ingredient for spicing up meals is honey – easily obtainable, easy to use, and it makes such a difference!

Spareribs with honey

2 frozen spareribs ready marinated, 200g frozen chips or French fries, 3-4 tsp honey

Believe it or not, dear friends, but this rather exotic sounding recipe for spareribs is actually very popular in Bavarian beer gardens! And it’s extremely easy to do, too, all you need are frozen spareribs which you heat up in a pan with a lid (even if it says on the packet to do them in the oven; they remain juicier in the pan) while you heat up the chips in the oven according to the instructions on the packet. When the chips are ready (usually after about 15 minutes), the spareribs should be done as well. All you have to do now is put the honey on the spareribs – delicious!

No need to say that, just like in said beer gardens, this hearty dish goes very nicely with a pint of beer or cider…

  Sweet and sour rice

100-150g rice, 100g frozen chopped bell peppers (red, green and yellow), 100g frozen or tinned pineapples (or peaches or apricots), ½ vegetable stock cube, 1 dash soy sauce, 1-2 tsp ketchup, 3tsp honey, salt, sugar, oil

Cook the rice for 15-20 minutes; meanwhile, fry the bell peppers and pineapples in oil, then add the stock cube and 150ml water, add the soy sauce, the ketchup, the honey and some salt, sugar and pepper and simmer for 15 minutes.

You can serve the rice and sauce on its own as a vegetable dish, or with whichever fried meat you like; this Chinese classic goes especially nicely with chicken nuggets!

  And then there are raisins, which, while in Europe they’re mainly used for baking, are very popular in savoury dishes in the Near East and India…

  Lamb pilaw

300g cubed lamb, 100-150g rice, 1 onion, 100g raisins, 50g almonds, ½ beef stock cube, 2-3 cloves garlic (or garlic powder), 100ml passata, salt, paprika, oil

Chop the onions and the garlic and fry them with the almonds in oil in a big pan; when the onions are golden brown, add the lamb and season with salt and paprika. Add the passata, the stock cube and 250ml water, cover the pan with a lid and simmer for 1 hour (you might have to add some more water once or twice in order to keep it from sticking to the pan). Cook the rice for 15-20 minutes.

Add the rice and the raisins to the meat and simmer for another 30 minutes; a genuine Arabic classic that’ll give you a feeling of 1001 Nights! Tip: The perfect accompaniment for this dish is a sweet wine, like Malaga or Samos or Mavrodafni…

  Curry rice

100-150g rice, 1 green bell pepper (or 100g frozen bell peppers), 1 onion, 1 carrot, 100g raisins, 30g flour, ½ vegetable stock cube, salt, curry powder, oil

An Indian variant of exoticness that’s really easy to do: Cook the rice for 15-20 minutes, meanwhile chop the bell pepper and the onion and slice the carrot and fry them in oil with the raisins. Add the flour and stir well, then add 200ml water, the stock cube and a generous amount of curry powder (preferably sweet) and let it simmer until the rice is ready.

As with the sweet and sour rice, you can eat the curry rice as a vegetable dish, or with chicken breast, legs, wings or – the easiest choice – nuggets.

  And finally, here’s an idea for a dessert which kids (and not only) will absolutely love!

  Nutella and Smarties sandwich

2 slices bread, Nutella, Smarties or m&ms

If you’ve been desperately trying to find something for your kids to do while they’ve been moaning about not being able to go out, this is the perfect way: get them to create their own sweet sandwiches! There’s lots of possible ingredients for turning a simple slice of bread into a face or a cute animal or whatever you like: jam, peanut butter, food colours, wine gums… For my own example, I just used what we already had in the larder: Nutella and m&ms!

Enjoy your creations, dear friends, and do tell me about your own ideas in the comments…

Roberta’s Recipes: Get creative! There definitely is a good side to having to stay at home in lockdown: it’s a great time for getting creative, especially in the kitchen!

[jesseneufeld]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

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“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

  Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

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[milenasanchezmk]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[watsonrodriquezie]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.

[cristinajourdanqp]

A Thanksgiving Menu For Everyone At the Table

Well, folks, I’d say this does it. When I asked the bees to come up with some Primal Thanksgiving fare, I caught the looks exchanged that suggested they saw it as a personal challenge. Now I only regret that I wasn’t there to personally sample and enjoy the results. (They didn’t save me any either.)

This week our very own Dr. Lindsay Taylor offered salient points on making a conscious T-Day plan whether you’re Primal or Primal-keto. Today the question may be answered you for you (and I’ll wager you’ll like the solution) with this full-on Primal (and mostly keto) menu. The bees have outdone themselves this time with a truly Grok-worthy Thanksgiving extravaganza. Check it out, and let us know which recipes are inspiring your holiday planning.

Primal Thanksgiving Menu:

Cheesy Keto Biscuits

Shaved Brussels Sprouts Salad

Primal Style Roasted Turkey

Scalloped Potatoes

Keto Turkey Gravy

Oyster Un-Stuffing 

Sweet Potato Pie

Cheesy Keto Biscuits

Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Nutritional Info (per serving):

Calories: 444

Carbs: 5.4

Fat: 36

Protein: 17

Shaved Brussels Sprouts Salad

Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Nutritional Info (per serving):

Calories: 309

Carbs: 6

Fat: 27

Protein: 10

“Primal” Style Roasted Turkey

As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Scalloped Potatoes

For many people, potatoes are synonymous with Thanksgiving dinner. And while the carb count of potatoes suggests moderation is best, at the holidays many Primal types choose to fit tradition into their eating plan.

Mashed potatoes might be the go-to, but another flavorful option is scalloped potatoes. It’s the perfect complement for beef and ham, of course, but with the taste of traditional herbs like sage and thyme, you might have a new favorite dish for your holiday turkey meals as well.

This recipe uses coconut cream and ghee, but you can substitute regular whipping cream and butter if you tolerate dairy.

Nutritional Info (per serving):

Calories: 282

Carbs:42 grams

Fat: 11 grams

Protein: 5 grams

Keto Turkey Gravy

Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself.

Nutritional Info (per serving):

Calories: 693

Carbs: .8 grams

Fat: 75 grams

Protein: 0 grams

Stovetop Un-Stuffing with Oysters 

Stuffing seems like it would be one of the hardest holiday recipes to adapt, but it’s really quite easy to capture the spirit of stuffing using only vegetables and herbs and spices, as in this oyster “un-stuffing” recipe from the new The Keto Reset Diet Cookbook.

(If you want a more traditional stuffing, add Primal “cornbread” such as this one from Mark’s Daily Apple to the recipe below. Simply cut the cornbread into chunks and stir them in gently when you add the oysters. For a keto option, check out this cornbread recipe from our friend Elana Amsterdam.)

Ingredients:

1 tablespoon Primal Kitchen Avocado Oil or fat of choice

1 large daikon radish, peeled and cut into 1/2-inch cubes

2 medium turnips, peeled and cut into 1/2-inch cubes

1 medium onion, chopped

2 stalks celery with leaves, cut into 1/4-inch slices

2 tablespoons unsalted butter, ghee or fat of choice

1 pound mushrooms, stems removed and halved if small or quartered if large

1 teaspoon kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon ground rosemary

1/4 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/2 teaspoon ground nutmeg

2 (3-ounce) cans smoked oysters packed in olive oil

1/4 cup chicken or turkey bone broth

1/4 cup pecans, chopped

3 tablespoons fresh parsley leaves, finely chopped

Instructions:

In a large skillet, heat the avocado oil over medium heat. Turn the heat down a smidge and add the daikon radish. Cook, stirring frequently, for 5 minutes. Add the turnips, onion, and celery and cook, stirring frequently, until the vegetables are starting to become soft, but are not yet cooked through, about 5 minutes more.

Add the butter to the pan and let it melt. Bump the heat back to medium and add the mushrooms. In a small bowl, mix together the salt, thyme, sage, rosemary, marjoram, pepper, and nutmeg. Add the herb/spice mixture to the vegetables in the skillet. Stir well and cook until the mushrooms are soft, about 5 minutes more.

Reserving the oil from the cans, drain the oysters and chop into smaller pieces if desired. Add the oysters and the oil to the pan. Add the broth, and stir well, scraping the pan to loosen any browned bits stuck on the bottom. Cook until the oysters are warmed through. Taste the radishes and turnips to make sure they are soft. If not, cook a few more minutes.

Transfer the mixture to a serving dish. Stir in the pecans and parsley (if using) immediately before serving. Serve warm

Nutritional Info (per serving):

Calories: 273

Carbs: 18 grams

Fat: 18 grams

Protein: 14 grams

Sweet Potato Pie

Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Nutritional Info (per serving):

Calories: 496 

Carbs: 50

Fat: 31

Protein: 8

Want more ideas for your celebration still? Check out our past recipes for simmered cranberry sauce, spicy sausage and squash dressing, maple roasted butternut squash, cranberry sweet potatoes, pie varieties, and more. Thanks for stopping in, everybody. The bees and I would love to hear your thoughts as well as your personal Thanksgiving favorites. Hope you’re having a great week.

The post A Thanksgiving Menu For Everyone At the Table appeared first on Mark's Daily Apple.