Tag Archives: side dishes

Recipes, Vegetables & Salads

Delightful Creamy Side Dish is a Winner!

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I think turnips are making a comeback. More and more, I’m seeing them used on cooking shows and in new and exciting ways. I started using them several years ago as a potato substitute, then as an alternate to rice. They are best when used fresh, but they do keep for several weeks in the refrigerator. If they have greens attached, remove them before you store them. They tend to get a fibrous layer the longer they sit. Peel the turnips and cut this layer off if you encounter it.

Parsnips are also being used more often. They are a little higher in carbs than turnips, but with the turnips, they are still much lower than an equal amount of potatoes.

This dish is my own recipe, and it is absolutely delicious. I made a much larger version to take to a potluck dinner, but it sat too long in the crockpot and the cream separated. So, if you think about doing that, cook it right before you go and just keep it warm in the pot until served. It still tasted good, but not as pretty. The little bit of sugar in it sweetens the turnips and masks any bitterness.

The recipe makes about three servings. You can easily double it to make six. To make this vegetarian, omit the bacon and swap the chicken broth for vegetable broth or just use water. The broth adds a little more flavor, but isn’t required. For the low carb flour, you can use Carbquik, DCC All Purpose Flour, or possibly coconut flour. I haven’t tried it with coconut flour, but since it absorbs liquid, you would only need 1/2 tablespoon to make the paste. If it is too thick, add a little water.

Turnips and Parsnips with Bacon and Cream Sauce

Rene’s recipe

1 7″ Parsnip, peeled and sliced
1 medium Turnip, peeled and cubed
1/4 cup Green Onions
1/4 cup Bacon pieces (about 2 slices)
1/4 cup Parmesan Cheese, shredded
1 tablespoon Butter
1 tablespoon Low Carb Flour
2 tablespoon Chicken Broth
1/4 cup Heavy Cream
1/4 teaspoon Nutmeg
1 teaspoon Sugar Substitute
2 teaspoons Garlic and Herb Seasoning
Salt and Pepper to taste (optional)

Cook 2 slices of bacon and break into pieces or use precooked bacon.

Put the parsnips and turnips in a pan of boiling water and cook for about 15 minutes until they are fork tender. Or put them in a microwaveable bowl and cook for two minutes on high.

In a medium-sized skillet, melt butter and stir in low carb flour to form a paste. Add heavy cream and chicken broth and stir until it begins to thicken.  Add seasonings and sugar substitute, then add in parsnips and turnips. Cook for about 15 minutes until the sauce thickens.

Add bacon pieces and stir a few minutes until heated. Then add green onions and Parmesan cheese. Cook another minute or two to melt the cheese.

Serves 3.

Nutrition Information Per Serving:
Calories 234 , Total Fat 17g , Cholesterol 65mg, Sodium 776mg, Potassium 201mg, Carbohydrates 8.5g, Fiber 2.5g, Sugars 3.3g, Protein 13g, Net Carbs 6.0g

If you make this, please let me know how you liked it.

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.

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
Recipes, Vegetables & Salads

A Creamy Side Dish for Any Occasion

Asparagus & Riced Palm

Need a quick and delicious side dish to go with a pork chop, salmon, or chicken? To be honest, this one goes with just about any protein dish or stands on its own. In place of rice, I used Natural Heaven Hearts of Palm rice, but you can use any palm rice or cauliflower rice. If you don’t care about the carbs, you can also use cooked rice.

Even though it’s called a risotto, it isn’t cooked in the same way, so it becomes a quick side dish instead of one that takes quite a lot longer and uses a lot more liquid.

Asparasgu & Riced Palm with Chipotle Salmon

Asparagus and Riced Palm Risotto

2 tablespoons Butter, melted
3 tablespoons Onion Flakes or minced Onion
1 tablespoon Garlic, minced
1 bunch Asparagus, washed, trimmed, & cut into 1″ pieces
1 package Natural Heaven Hearts of Palm rice or Cauliflower rice
1 teaspoon Chicken Better Than Bullion
1/4 cup boiling Water
1/4 cup Heavy Cream
1/2 cup Parmesan Cheese, shredded
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Nutmeg, ground
2 pieces Bacon , cooked & crumbled

Melt the butter in a large skillet over medium heat. Add onion and garlic and cook until starting to brown. Add asparagus and cook for 2 to 3 minutes, then add riced palm and stir together.

Combine hot water with bullion and stir until mixed, then add to skillet. And stir.

Add cream, seasoning, and Parmesan cheese. Stir together and cook over medium low heat until the asparagus is tender. About 5 to 7 minutes. Stir in bacon pieces and cook 1 minute.

Makes 4 creamy and delicious servings.

Disclaimer: All nutrition information is calculated on my measurements and ingredients so may differ from what you use when cooking. They will be probably be close to these unless you vary drastically.

Mexican/Spanish Recipes, Recipes, Vegetables & Salads

Green Chili Riced Turnips side dish

Image: Green chili riced turnips

Several years ago, I adapted my grandmother’s recipe for Spanish rice to a cauliflower version. It tastes great, and I often use it as a rice replacement. However, turnips can also be riced, and they have wonderful flavor in a risotto, so I decided to try a green chili rice using turnips. This came out very well although the color may not be the prettiest. This came from the ranchero beans I added to it. Next time, I might try black beans that don’t have any sauce with them.

For this version, I added the beans, chopped up baby corn, and onions. I used a small can of Herdez Green Chili Salsa, but you can use any green chile salsa or green enchilada sauce

These also reheat well, work as a filling for a burrito, and go well with eggs. Give them a try; you might love them.  Next up, I think I’ll try them with tomatoes in the regular Spanish rice.

Green Chili Riced Turnips

2 medium Turnips (about 2 cups)
1 4 oz. can of  Green Chili Sauce or Green Chile Enchilada Sauce
1/2 Onion, chopped
1/2 teaspoon Garlic, minced
1/2 cup of black beans, drained
1/3 cup of Baby Corn, drained & chopped
1 teaspoon Taco Seasoning
1/2 tablespoon Olive Oil

Peel turnips, cut into pieces, and process in food processor until they are the size of rice grains.

In a pan, add 1/3 tablespoon olive oil, chopped onions and 1/2 teaspoon garlic. Sauté until onion and garlic are fragrant. Add the riced turnips and stir together.

Add 1/2 cup hot water with bullion mixed in to the turnips mixture. Reduce heat to simmer and let cook for about 10 minutes. Add the taco seasoning, black beans, and green chiles. Stir in can of green chile sauce.

Cook until thoroughly heated, turnips are tender, and the liquid is reduced to a thick sauce.

Makes six 1/2 cup servings.

Nutrition for Riced Turnips

If you try this recipe, post your thoughts on this page. I’d like to hear from you.

Recipes, Vegetables & Salads

Delightful Taste of Celery and Kohlrabi

Photos: Braised Celery and Kohlrabi

While I’ve posted a recipe for a celery and kohlrabi dish before, this is a different version of one. It is delicious and beautiful with all the color in it.  It makes a wonderful side-dish for almost any meal.  Celery is a low-carb and low-calorie food that should find its way into our meals more often, but it is easily overlooked when we’re planning out meals.  If you try this recipe, I think you’ll want to include in the menu more often.

Can’t find kohlrabi in your store? Apart from asking them to order it, you can substitute in turnips or cauliflower.

Braised Celery and Kohlrabi

6 stalks of celery, trimmed
1 medium Kohlrabi. peeled and chopped
2 to 3 mini peppers
2 tablespoon butter
1/2 teaspoon Seasoning Salt
Freshly ground black pepper
1/2 teaspoon Chicken Bullion
1/4 cup Water

Put chopped kohlrabi in a microwaveable bowl and cook for one minute to partially cook it.

Cut celery into 1-inch slices on the diagonal. Cut peppers into pieces.

Heat butter in a skillet over medium heat. Add celery, kohlrabi, and seasonings and cook 10 minutes.

Mix chicken bullion with 1/4 cup hot water. Add broth and peppers to the celery mixture, and reduce heat to low. Simmer for about 10 minutes more until the celery and kohlrabi are fork tender.

Serve immediately.

Makes four servings.

Nutrition Information per serving:
Calories 77.7 Fat: 5.9 g Net Carbs: 2.9 g Protein: 1.4 g

If you enjoy my recipes or have any questions about them, please comment below. I’d love to hear from you.