Category Archives: Main Dish

Main Dish, Pork, Recipes

Ham it up!

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Ham, leeks, and spinach skillet with hearts of palm riced

Here we are in 2024 and it feels a lot like 2023, but maybe it will get better!  I haven’t done a lot of cooking for the past few weeks, but I did work this great recipe you can use with leftover ham.

 ***Pat and I often go to a local casino restaurant that serves a ham steak breakfast. The ham is the size of a platter, no joking. We usually eat a third of it and bring the rest home to get at least two more meals out of it. As a bonus, each steak had one of the round ham bones in it, so Ruadhan (for those who don’t know Irish, it’s pronounced Rowan), the toy poodle, gets that and she loves it.

***
Looking for a new recipe to try with the ham, I found one and immediately revised it. The simple changes were to switch from pasta to Hearts of Palm rice, since it’s considerably lower in carbs than fettuccini; reduce the number of leeks to one instead of three; and add garlic herb and basil seasonings.
***
While this recipe is a little higher in carbs (between 10 and 11), it is delicious so plan for it. A green salad provides a complimentary side. I also made a low-carb biscuit to enjoy with it.
Skillet dish plated with a biscuit.

Ham, Leek, and Spinach with Riced Palm

Ingredients:
1 9 oz. package Hearts of Palm Rice
2 tablespoons Butter
1 cup chopped Ham Steak (6 to 8 ounces)
1-1/3 cup Leeks, thinly sliced – about one large one
1 cup Heavy Cream
Black pepper, to taste
1/2 teaspoon Garlic Herb Seasoning
1/2 tablespoon Garlic Paste or Minced Garlic
1/2 teaspoon dried Basil or slightly more fresh
1 10-ounce package Baby Spinach
1/3 cup grated Parmesan cheese, plus more for topping
Preparation: 
  • Cube the ham steak into about 1/2-inch cubes to get one cup or a little more.
  • Clean the leek, stripping off any tough or dirty leaves. Trim the end and slice into about 1/4-inch thick slices. Work your way up into the green, rinsing off any dirt as you go. You should get a little over one cup when sliced.
In a deep skillet, melt the butter over medium-high heat. Add the ham and stir-cook it for two minutes to get it lightly browned. Add the leeks and cook until they are tender, around six minutes.
* * *
Reduce the heat to low and add heavy cream. Add the seasonings and stir. Cook for a few minutes, then stir in the Parmesan Cheese. Add the spinach in two batches, stirring until wilted before adding the second one.
Add the pre-cooked palm rice (I use Natural Heaven Hearts of Palm that only needs to be heated.) You can also use cauliflower rice, but cook it before adding to the skillet. Mix together and cook for about four minutes to heat the rice. Top with sprinkles of Parmesan cheese.
Makes 4 servings.
Nutrition Information Per Serving: 
Calories 336, Total Fat 25 g , Cholesterol 120 mg, Sodium 1190 mg, Potassium 582 mg, Carbohydrates 13 g, Fiber 3.3 g, Sugars 2.9 g, Protein 18 g, Net Carbs 11.2 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Breakfast & Brunch, Pork, Recipes

Breakfast or Brunch Strata

 I love stratas. I made my first one when I was a teenager and still living in El Paso, Texas. They’re a delightful combination of bread, eggs, meat, veggies, and spices that are baked to make a casserole. They’re not just for breakfast. They can make a hearty dinner as well. Of course, the problem with a low carb or Keto lifestyle is the bread. But it’s not an issue anymore. Several companies are now making Keto bread. In Reno, I can buy Orowheat Keto and Sola Bread at my local Wal-Mart store. Recently, Safeway resumed selling Inked Timber Wolf and Winter White bread, so I am a happy camper.

Not all Keto breads are created equal. Timber Wolf and Winter White are the lowest carbs I’ve found that actually taste like full-flour bread. And they are 1 net carb a slice.  Naturally, I used this bread for my strata and it came out excellently. If you can’t find them locally, you can order online, but beware the expensive charges on Amazon. Go to the company’s website to see if you can order direct. Still not as low priced as buying them from the market, but much lower than the prices on Amazon and Wal-Mart pages.

Ham and Broccoli Strata

1/2 cup Broccoli florets, broken into small pieces
3 slices Keto bread (1 net carb per slice)
1 cup Pico de Gallo *
1/4 teaspoon Garlic, minced
8 slices deli Honey Ham, shredded or diced ham
1/4 cup Bacon pieces
1/2 cup shredded Pepperjack Cheese or your favorite cheese
4 Eggs
¼ cup heavy Whipping Cream
Salt and ground Black Pepper to taste

Alternative to Pico,  make your own: Put 1 medium tomato diced, 1/4 cup onion, diced, and 1 small green pepper (Jalapeno optional), cut into small pieces. Add 1/4 teaspoon dried Basil, 1/4 teaspoon Garlic, minced, and 1/4 teaspoon Oregano. Stir together and let sit for about 15 minutes to allow the flavors to blend.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square casserole dish.

Steam the broccoli over hot water or for about 1 minute in the microwave.

In a large bowl, add steamed broccoli, bread cubes, tomato or Pico, ham, and pepper jack cheese together and mix together.

Use a separate bowl to beat eggs, cream, salt, and pepper together. Pour the egg mixture into the broccoli mixture and stir to combine. Pour the mixture into the casserole dish and spread the filling evenly.

Bake 35 to 40 minutes until the eggs are set in the middle. Let rest about 5 minutes before cutting.

Makes 6 servings.

Note: If you don’t have a bread with 1 net carb per slice, add 0.5 carbs to each serving for each additional carb in the slice of bread. I used Inked Timber Wolfe bread, which is 1 net carb per slice. Other low carb or Keto breads may be 2 or even 3 carbs per slice, so adjust accordingly.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Main Dish, Mexican/Spanish Recipes, Recipes, Vegetables & Salads

It’s just around the corner…

Hola! That’s right Cinco de Mayo is coming!

Usually, I wait until the last minute to post a  new recipe, but I decide to get a bit ahead this month.  Mexican food is so full of spice and flavor that it’s hard to narrow down a favorite choice for celebrating. I’ll add a few links for previously posted dishes that could tempt you, or you can try the one I’m posting today.

Also, I’d like to remind you I have a Low Carb 15 Mexican Food recipe eBook that is currently on sale for just about any reader. It will be just 99 cents until May 6th.  It has 15 (actually 16) recipes to celebrate Mexican Food any time you want. Just ’cause you’re on a Keto or low carb diet doesn’t mean you can’t enjoy the wonderful flavors. In fact, with more and more products being developed for Keto, the choices are growing. I just picked up low carb tortillas from La Tortilla Factory that are zero carb! Don’t ask me how they do it; I am just thrilled to see it! And they taste pretty good.

Now on to the recipes. First up is a Chile Rellano Casserole. When you want something quick to make, this can come together in about 20 minutes with an addition 40 to 45 minute bake time. If you start with canned chiles, it’s really easy. And it is super low-carb. For the low carb flour, I used Dixie Carb Counters All Purpose Flour, but you can use Carbquik or even coconut flour (use 1/2 tablespoon).

Chile Rellano at the front.

Chile Rellano Casserole

2 (4 ounce) cans chopped green chiles or 6 to 7 whole Poblano or Anaheim chiles
8 ounces Mexican mix Cheese
1 large egg
1/2 cup Almond Milk or 1/4 cup Heavy Cream and 1/4 cup Water
1 tablespoons All-purpose Low carb Flour
4 oz Tomato Sauce or chopped Tomatoes, blended
1/2 cup Ricotta Cheese
1 tablespoon Flaked Onions, dehydrated or 1 quarter cup chopped Onion.
1 cup Diced Chicken (optional)
1/4 teaspoon Salt
1 tablespoon Herb and Garlic seasoning

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with cooking spray or butter.

If using chopped chiles:
In a large bowl, add eggs, milk, and flour and whisk together. Then add chiles, ricotta cheese, seasoning, and flaked onions. Whisk together until blended. Add chiles, chicken, and 1/2 of the cheese and stir to mix.

Pour the mixture into the baking dish and spread evenly. Sprinkle cheese on top.

If using whole chiles:
If you’re using canned whole chiles, go to the next step. If you’re cleaning fresh chiles, place about six chiles under the broiler and cook until they are charred. Flip them over to get both sides. Place in cold water to loosen the charred skin. Use a paring knife to get the skin loosened and remove it. Cut the stems off, then slice open and remove the seeds and any membrane (ridges) inside unless you want them very spicy.

Lay half the chiles in the baking pan’s bottom, sprinkle 1/4 of the cheese over the top, then lay the other half on top and sprinkle with more cheese.

In a large bowl, add eggs, milk, and flour and whisk together. Then add ricotta cheese, seasonings, and flaked or chopped onions. Whisk together until blended. Add chiles, chicken and 1/4 of the cheese and stir to mix. Pour over the chiles.

Bake in the preheated oven for 25 to 30 minutes until it is set. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.

Turn broiler on. Sprinkle top with remaining cheese. Place under the broiler until cheese is melted, 2 to 3 minutes.

Let cool about 5 minutes before serving. Serves 4.

Casserole Nutrition Information

Since you save so many carbs with the main course, you have enough for a tasty side dish. This Spanish rice is made with riced Natural Heaven Hearts of Palm . You can also use the canned riced hearts of palm. Failing that, I do have a cauliflower rice version here.  This is a low carb variation on my grandmother’s recipe, so it’s more Tex-Mex than Mexico, but I love it.

I’ll just mention that Natural Heaven sells a pre-made Southwest Rice with beans and corn.  It’s okay, although a little higher in carbs.  I tried it and I think it has a vinegar taste to it, but if you’d like to try it, you can order it from Amazon.

Hearts of Palm Spanish Rice

Palm Spanish Rice

1 package Natural Heaven Hearts of Palm White Rice
OR 1 can Hearts of Palm Rice
1 8 oz. can Diced Tomatoes with Chile
1/4 cup Diced Onions
1 tablespoon Butter
1 teaspoon Garlic, minced
1 teaspoon Mrs. Dash Spicy Seasoning
1/4 teaspoon Salt
1/2 teaspoon Cayenne Pepper (optional)

In a skillet, add the butter. When melted, add the garlic then stir until it is sizzling. Add the chopped onion and stir for about three minutes until it is fragrant. Add the rice and stir it in for about three minutes.

Add the can of diced tomatoes and chiles and mix it into the skillet until the rice is coated. Add the seasonings and stir. Reduce the heat to a medium simmer and let cook for about 5 minutes.

Makes 4 to 6 servings. The nutrition information is for 4 servings. Six servings are 5.1 net carbs each.

Palm rice Nutrition Information

Other Mexican food recipes you might enjoy are:

    

Carnitas    

Enchilladas with Chicken and Zucchini

Photo: Cod with Chorizo

Spicy Cod with Chorizo

Easy Flan

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Copyright 2023 by Rene Averett
Asian Recipes, Main Dish, Poultry, Recipes

Thai Basil Chicken is a Treat

My life seems jam-packed the past couple of months and time is fleeting. Here we are, well into Fall in the northern hemisphere, and the temperatures are dropping. We’re expecting freezing lows in the Reno, Nevada area tonight and tomorrow. I could use a little more fall.

I haven’t done too much cooking, especially of any new dishes, but the one I’m offering today is a really good one. I’ll also throw in a couple of links to some seasonal recipes from this site.

This is a simple recipe to turn chicken thighs into a delightful and spicy dish. I love many of Chef John’s recipes and this one is high on my list of make often. It is very low-carb’d and totally satisfying.

I only made a few little changes to the chef’s recipe to make it lower carb’d. I served it with Natural Heaven Hearts of Palm Brown Rice. If you haven’t tried Hearts of Palm rice or pasta, it is a very good low carb alternative to rice. They also make a delicious mashed potato substitute.

Recipe adapted from Chef John’s Thai Basil Chicken.

Thai Chicken

Thai Basil Chicken

1/3 cup Chicken Broth
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
2 teaspoons Fish Sauce
1 teaspoon White Sugar Substitute
1 teaspoon Swerve Brown Sugar Substitute
2 tablespoons Vegetable Oil
1 pound skinless, Boneless Chicken Thighs, coarsely chopped
¼ cup sliced Shallots or Green Onions
4 cloves Garlic, minced
2 tablespoons minced Thai Chilies, Serrano, or other hot pepper
1/2 cup very thinly sliced fresh Basil Leaves
2 cups hot cooked rice substitute (Cauliflower or Hearts of Palm)

In a small bowl, whisk together chicken broth, oyster sauce, soy sauce, fish sauce, white sugar substitute, and brown sugar substitute until it is blended together.

Heat a large deep skillet over high heat or use a wok. Drizzle in oil and spread around. Add chicken and stir fry until it no longer looks raw, about 2 to 3 minutes. And shallots, garlic, and sliced chilies and stir and cook on high heat until you see the juices start to caramelize in the bottom of the pan, about 3 to 5 more minutes. Add a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 to 3 minutes.

Add the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Stir until basil is wilted, about 20 seconds. Serve with cauliflower rice or riced Hearts of Palm.

Makes 4 servings.

Nutrition Information

I love pumpkin and don’t really need the excuse of Halloween or Thanksgiving to cook with it. Here’s a few recipes for you to try:

Pumpkin Pie

 

Pumpkin Pie

 

 

Pumpkin French Toast

 

Pumpkin French Toast

 

 

Pumpkin Pizza

 

Pumpkin and Pizza equal yummy!

Breakfast & Brunch, Main Dish, Sandwiches, Seafood

Quick to Make & Delish Tuna Sandwich

Tuna, egg and cheese melt

It’s been a while since I last posted. A lot happened in my life in June, so it’s taken a while to get back in the rhythm. But I have a new and delicious recipe for you for a simple sandwich with enough enhancements to make it so delicious you’ll want more.

This is actually PK’s recipe, but it is outstanding. Loaded with tuna and eggs mixed into a salad, then topped with cheese and grilled. To finish it off, add fresh cut tomato and cucumber slices. These are optional, but they bring a whole new dimension to the grilled cheese sandwich.

The most difficult part may be getting the low carb bread. Luckily, many grocery stores are now stocking at least one option. OroWheat makes Keto bread that is 3 net carbs a slice, Franz Keto Bread is 1 carb per slice, Kiss My Keto makes 0 carbs a slice, and Timber Wolf Inked Bread makes a fantastic seed bread at 1 carb a slice. The latter is my preferred bread, and I find it at my local Sam’s Club for a reasonable price. You can buy any of these through Amazon, but it’s pricey with the shipping.  I found OroWheat Keto at Smith’s Food Stores (Kroger Foods) and sometimes at Wal-Mart. You can also find bread mixes on Amazon. Just search for Keto Bread. The picture uses the Timber Wolf Seed Bread.  The nutrition information is based on 1 carb per slice, so if you use OroWheat, add 4 more carbs for the bread.

Another bread alternative is to fold it up in a low carb tortilla. It will be about the same carb count.

Grilled Tuna Deluxe Sandwich

1 can white albacore Tuna, water-packed
2 hard boiled Eggs
2 to 3 tablespoons sugar-free Sweet Pickle Relish
1/4 cup Mayonnaise
1 teaspoon Mustard
2 to 3 tablespoons Red Onion, chopped (optional)
8 slices Tomato, sliced thinly (optional)
16 thin slices Cucumber (optional)
4 slices Sharp Cheddar Cheese
8 slices low carb Bread
Butter for grilling the sandwich (about 2 tablespoons per sandwich)

Mix the Filling:

Drain the tuna and put in a medium bowl. Cut the eggs into smaller pieces then use a fork to mash them and stir them into the tuna. Add pickle relish with juice, mayonnaise, and mustard and mix together. Stir in the onion if you are using it.

Assemble & Cook the Sandwich:

Put 1/4 of the mix on top of 1 slice of bread. Add a slice of cheddar cheese, then put the other slice of bread on top. Butter the outside of the top bread.

Heat a non-stick skillet over medium heat. When it’s hot enough for a drop of water to skittle across the surface, add one tablespoon butter and let it melt, then set the sandwich in the pan with the buttered side still on top. Cook a few minutes until the cheese begins to melt. Press down on the top with a spatula and flip the sandwich to the other side. The new top should be golden brown. Cook long enough for the side you just flipped to get lightly browned. Remove to a serving plate.

Lift the top and arrange two slices of tomato and four of the cucumber slices on top. Add extra mayo if you like. Put the top back on, cut in half, and serve.

If you don’t use the tomato and cucumber slices, you will save two grams of carbs. This will also apply if you don’t use the onion.

Makes 4 sandwiches.

Nutrition Information