Category Archives: Vegetables & Salads

Asian Recipes, Recipes, Vegetables & Salads, Vegetarian

Cauliflower and Snow Peas Curry

Cauliflower Curry with Snow Peas

One of my favorite vegetable dishes at Indian or Thai restaurants is a cauliflower curry.   The flavors just blend so well and it is a spicy sauce without overwhelming the other vegetables.   This version is
my own adaptation using S&B Golden Curry Sauce Mix, the one that comes with 5 little cubes in the package.  If you prefer to mix your own curry or work with curry powder, then feel free to substitute.  I like the mix because it seems to get the right balance for me.

Cauliflower and Snow Peas Curry

1 1/2 cup Cauliflower, cut into pieces
1/2 cup Snow Peas, fresh, cut into 1 inch pieces
1/4 cup Onions, chopped (remove)
1/4 cup Sweet Peppers (Bell or small peppers)
1/5 pkg Curry-S&B Golden Curry Sauce, cut into pieces
2 tablespoons Water
3/4 cup Coconut Milk unsweetened
1 teaspoon minced Garlic
2 tablespoons Thai Basil, fresh
1 tablespoon Olive Oil

Heat a small pot of water to a boil and cook cauliflower for about three minutes, until just fork tender. Drain. Heat oil in a large skillet or wok over medium heat, add the onions and sit until softened. Add the garlic and peppers, then cook about a minute longer. Next, add the curry pieces and stir until it melts and coats the onions. Add the coconut milk, and 2 tablespoons water and bring to a simmer. Add the cauliflower and snow peas and stir. Reduce heat to medium low and cover pan or skillet and simmer, stirring a couple of times, for about 8 minutes. Remove from heat and stir in basil leaves. Makes 4 servings. Nutrition Info per serving: Calories: 44 Fat: 1.7 g Net Carbs: 3.3 g Protein: 1.9 g

Breakfast & Brunch, Main Dish, Pork, Poultry, Recipes, Vegetables & Salads, Vegetarian

Summer Fresh Mixed Vegetable with Sausage Dinner

Or lunch!  I used to go to a restaurant here in Reno that served a wonderful mixed vegetable dish with a cheese sauce for brunch and I just loved it.  Add bacon and it was all you could want for breakfast or lunch.    Following a visit to the local Farmer’s Market, I came home with fresh zucchini and scalloped summer squash and I kept thinking about that great steamed vegetable dish.  So I decided to try a low carb version of it and add sausage to it.

A bratwurst, either pork or chicken, would work well with this recipe.  Just be sure to check the carb count on the links to try to get around 1 net carb for a link.   We are talking the 4 or 5 links to a pound variety, not the little breakfast sausages.  Some of the fancier sausages are wonderful and have great additions to them but run the carbs up to 4 or 5 nc per sausage and unless you have a lot to spend on this meal, it could be more than you want.  An alternative is to buy bulk sausage with no added ingredients and make mini-sausage balls to add to the dish or fry up some bacon and add that.

For a nice vegetarian dish, simply omit the sausages.

Mixed Vegetables with Sausage Au Gratin

1 cup Broccoli, fresh
1 cup Cauliflower, fresh
1 cup Summer Squash
1 cup Zucchini, sliced
6 Brussels sprouts, fresh, cut in half
1 cup kohlrabi, diced
3/4 cup Turnips, about 1 medium
2 tablespoons Carbquick or other low carb flour
3/4 cup Heavy Whipping Cream or Unsweetened Almond Milk
1/4 cup water
2 tablespoons Butter
1 /2 cup Cheddar Cheese, shredded
1 oz. Dubliner Irish Cheese
1 tablespoon Dried Parsley
1 teaspoon Cayenne Pepper
1 teaspoon Seasoning Salt
2 links Chicken or Pork Sausages, sliced (look for 0 or 1 carb per serving)

Trim and cut vegetables into bite-sized pieces. Steam kohlrabi and turnips in a steamer until almost fork tender or in the microwave, covered, for about 5 minutes. Steam the rest of the vegetables for about four minutes, then combine with the kohlrabi and turnips and steam (microwave) another three minutes. Test that they are fork tender. If not, steam a little longer.

In a sauce pan, melt the butter over medium heat and add the low carb flour, stirring to make a paste. Add the cream and seasonings and cook while stirring until the mixture begins to thicken. Add the cheese and continue stirring until the cheese is completely melted. If the mixture gets to thick, add a little water to thin. Remove from heat.

In a small skillet, sauté the sausages until they are completely warmed and browned s bit.

Spoon a 1/4 of the vegetable mix into a bowl or on a plate, add 1/4 of the sausages and top with about 1/2 cup of cheese sauce. Sprinkle with a little pepper and serve.

Nutrition Info: 1 serving made with cream
Calories: 490 Fat: 39.6 g Net Carbs: 9.5 g Protein: 22.8 g

Nutrition Info: 1 serving made with Unsweetened Almond Milk
Calories: 348 Fat: 23.8 g Net Carbs: 8.7 g Protein: 22.5 g

Recipes, Vegetables & Salads

Fabulous Brussels Sprouts Fritters

Apparently these lovely fried vegetable pancakes are also called Bellinis, but where I come from, they are fritters. And they are absolutely one of the tastiest fritters I’ve eaten. But, I admit that I do love Brussels sprouts and they may not be a hit with everyone, but if you’re a fan, do try them. In the fully loaded version of this recipe, the mix includes green peppers, onions and bacon pieces. For a lower carb’d version, omit the onions and green peppers.

Loaded Brussels Sprouts Fritters

2 cups shredded Brussels sprouts
1 egg
1/4 teaspoon dried Celeriac Leaves
2 tablespoons low carb Baking Mix or Almond Flour
1/2 teaspoon Seasoning Salt
1/4 cup shredded Parmesan or other hard Italian cheese
1/4 teaspoon Garlic Pepper
1/4 cup diced Sweet Peppers (optional)
1/4 cup minced Onion (optional)
1/4 cup Bacon pieces (optional)
1 to 2 tablespoons Butter

Put Brussels sprouts in a microwave safe bowl, cover with a paper towel or plate and microwave for 1 minute to partially cook. You can also bring a pot of water to a boil and put the Brussels sprouts in for 1 to 2 minutes to par boil.

Drain any liquid off the partially cooked sprouts and pat dry with a paper towel. In the bowl mix the flour and seasonings together, then add the eggs and onions and mix. Add vegetables, bacon and stir together.

In a skillet add about 1/2 tablespoon butter to melt and add the onions. Sauté until onions are just tender.

Heat a skillet or griddle until a drop of water sizzles on it. Lower heat the medium, then melt about a 1/2 tablespoon of butter to cover the skillet. Spoon about 1/4th of the mix onto the grilled and spread into a patty. Repeat with two or three more (depending on how large your skillet is.) Let cook for 3 to 4 minutes, then lift to see if the patty is browned. If so, turn over and cook the other side for the same time. Repeat with the rest of the batter if needed.

Makes 4 fritters. Serve with sour cream or a dill sauce or mayonnaise with herbs mixed in.

Nutrition Info: (Fully loaded – all optional ingredients added) – per fritter
Calories: 159 Fat: 11.4 g Net Carbs: 4.9 g Protein: 9.3 g

Basic Fritter (No optional ingredients added) – per fritter
Calories: 127.6 Fat: 9.9 g Net Carbs: 3.7 g Protein: 6.1 g

POSTED BY RENE AVERETT AT 4/13/2014 1:39 PM

Recipes, Vegetables & Salads

Light and Delicious Springtime Coleslaw

Spring has so many foods to offer after a long, cold winter and a slaw is a great way to combine some of the flavors together. I wanted something green and a bit fruity to go with my Corned Beef Quesadillas, so got inspired to mix these flavors together. The recipe has now moved to my favorite collection.

Springtime Coleslaw

1/2 cup Mayonnaise
1/2 tablespoons Sugar Substitute
1/2 tablespoon Brown Sugar Substitute
1/2 teaspoon ground Ginger
1/4 cup chopped Pecans
1/2 cup Brussels Sprouts, finely shredded
3 stalks Asparagus, chopped
1/4 cup crushed fresh Pineapple
1/2 (16 ounce) package shredded Cabbage
2 tablespoons Heavy Cream

I let my little food processor do most of the work on this. If you can buy the shredded Brussels sprouts, just add them to the processor and pulse it a few times to get finely chopped. Buy planks or cubes of fresh pineapple and let the processor turn them into crushed pineapple. Clean and cut the asparagus stalks and pulse them in the chopped until you have a nice chop. Easy.

In a large bowl, mix mayonnaise, sugars, ginger, asparagus, nuts, pineapple and cream. Toss coleslaw mix and Brussels sprouts with dressing to coat. Cover with plastic wrap and refrigerate.

Chill at least 1 hour before serving.

Makes 6 servings

Nutrition Info:
Calories: 190 Fat: 18.8 g Net Carbs: 3.5 g Protein: 1.5 g

Posted on 3/14/2014 12:36 PM

Recipes, Vegetables & Salads

Cabbage and Spinach Vegetable Stir Fry

Once I discovered stir-fry, it quickly moved to my favorite way to cook vegetables. This particular mix combines fresh cabbage, baby spinach, broccoli, and celery to make a wonderfully delicious vegetable side dish. Don’t like spinach? Use kale instead. Not crazy about cabbage? Then substitute with bok choy or shaved Brussels sprouts.

Cabbage and Spinach Vegetable Stir Fry

1 cup sliced Cabbage, fresh
1 cup Baby Spinach, fresh
1/2 cup Broccoli, cut into small pieces
1 teaspoon minced Garlic
1 stalk Celery, cut into 1/2 inch slices
1/2 tablespoon Better Than Bullion Chicken or Vegetable paste
1 tablespoon Olive Oil or Coconut Oil

In a small pan, bring about 1 cup of water to a boil and parboil the cut broccoli for about 5 minutes. This gives the vegetable a deep green color and cooks it enough that it is more tender in the stir fry. If you prefer crunchy broccoli, then omit this step.

To 1/2 cup of hot water, add the chicken bullion and mix well.

Heat oil in a deep skillet, like a wok skillet, and add the garlic and celery. Stir fry until the celery is just tender. Add the cabbage and broccoli, stir and cook about five minutes, then add bullion and stir into the mix for a few minutes. Add the spinach and stir in, cooking until the spinach begins to wilt.

Makes 2 large servings or 3 smaller ones.

Nutrition Info for 1 serving (2 servings sized):
Calories: 57.2 Fat: 2.9 Net Carbs: 4.4 g Protein: 2.7
Posted on  2/20/2014 5:13 PM