Low Carb Shepherds Pie

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We are covered up in summer squash now, so I thought I would add some to a shepherds pie.

Low Carb Shepherds Pie

topping
1/2 head cauliflower
1 tablespoon butter
1/4 cup cream
2 tablespoons sour cream
1/2 teaspoon each salt and pepper
1/2 cup cheddar cheese
Dried parsley

filling
1 pound ground beef
4 ounces tomato sauce
1/4 cup each diced onion, carrot, bell pepper and summer squash all diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt and pepper

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For topping place broken up cauliflower in microwave safe bowl with the butter, salt and pepper.  Microwave on high until tender. Place in a food processor and process with the cream and sour cream until smooth. Set aside.

For filling brown and drain the ground beef then add all filling ingredients and pour into a greased covered casserole dish.

Top that with the cheddar cheese and then spread the mashed cauliflower over the entire dish. Sprinkle on parsley.

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Cover and bake in a 375 degree oven for 30 minutes. Uncover and bake another 20 minutes or until slightly browned.

Status

Chicken Salad and Waffles

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Still being on low carb regimen, I decide to try the cloud bread I made earlier with a twist.

A pecan waffle twist.  It did cut back on the eggy taste of the cloud bread.

The waffle iron made them more sandwich stable.

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The chicken waffle sandwich might be my new lunch standby. You can stick these waffles in the fridge or freezer and toast when ready for them.

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Chicken Salad Waffle Sandwich
1 egg separated
1 tablespoon chopped pecan
1 tablespoon cream cheese
pinch of cream of tartar
pinch of garlic salt
pinch of onion powder
1 teaspoon Stevia sugar substitute
About a cup of your favorite chicken salad and garden fresh lettuce.

Separate your egg and mix the yolk with the cream cheese, pecans, garlic salt, onion powder and Stevia sweetner.

In a separate bowl whip your egg white with cream of tartar to a stiff peak stage.

Carefully blend the yolk mixture with the whites.

Spray a waffle iron very well with cooking spray and then preheat.

Mound 1/2 your egg mixture in the middle of your preheated iron and slowly lower the lid.

Bake until done. Mine only took about 2 to 3 minutes. Repeat with the second half of egg batter.

Layer lettuce on each waffle half and salt and pepper then mound on your chicken salad. Place pieces together and enjoy.

I’ll be sharing this with Tell em Tuesday Blog Link Up # 16

Pesto Chicken with Kale Alfredo

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For the past two weeks I have been eliminating breads, pastas, and potatoes from my diet.

It was hard at first but slowly cravings have subsided.

What happens when an Alfredo craving hits? I substituted kale for pasta. I think it was a successful venture.

This low carb adventure seems to be working for the time being. It’s only for a few weeks. Maybe I’ll feel better and take it on longer next time.

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Pesto Chicken with Kale Alfredo

2 skinless boneless chicken thighs
4 tablespoons Pesto sauce , store bought or homemade (I made a pesto with garden basil, parsley, and Nasturtium leaves)
4 ounces mozzarella cheese
season salt
3 cups chopped kale
1 clove minced garlic
2 spring onions chopped
Alfredo sauce (I used a canned but homemade would be awesome)
1/2 cup mushrooms sauteed in butter
Bacon grease for frying

Preheat oven to 350 degrees.
Melt some bacon grease in a covered dutch oven. Lightly season your chicken with season salt. Fry one side of chicken until it browns well and then turn it over. Place 2 tablespoons pesto on each thigh and cover that with 2 ounces of mozzarella cheese. Cover the dutch oven and place in preheated oven. Bake for 25 to 30 minutes or until chicken is done.

In the meantime melt a small amount bacon grease in a frypan. Add garlic and onion and kale. Cook kale down and then add Alfredo sauce. Simmer on lowest setting until chicken is done.

Saute the mushrooms and then place some kale on a plate along with a chicken thigh and top each with the mushrooms.

2 servings

Banana Strawberry Ice

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This ice is so easy and creamy tasting, without the cream. You might need a little sweetner if you like it sweeter, but it is just right for me.

It’s a great way to use up some garden strawberries too. We are about strawberry jammed out around here.

Banana Strawberry Ice

1 frozen medium banana
1/2 cup fresh strawberries
3 heaping tablespoon light whipped topping,  frozen

Freeze your banana and whipped topping.  Place all ingredient in a food processor and process until mixed.

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Serve immediately.  2 servings at 80 calories each.

My Garden My Friend

I am having troubles with broken devices and slowed connection so here is a little diddy I wrote back several years ago. It may be all I post for a while. I will have to get things up and running again. :-)

My Garden, My Friend

My Garden called out to me last week. It is mid February and the soil outside my window , she wanted to converse.

My Garden said not to look at the stark nakedness of her present condition but to remember the lush green foliage of spring. To remember the awesome large fruit in the neat straight rows of summer. She said to look at her rich dark substance.

Of course my Garden is good at half truths because she failed to mention the rocks she keeps vomiting up, or the weeds that pop up in the scorching June sun. Neither did she say anything about the way she abuses me with dirt under my nails or that ache in my back.

You know, I built my Garden a fence and she doesn’t  appreciate  it because her cucumber vines keep trying to get out and explore the yard. She certainly has no respect for the beautiful straight rows I dig in the morning. She has moved them by the afternoon.

As a matter of fact my Garden is a liar, because I remember those molded marble tomatoes last year and that darned rabbit she keeps inviting over for dinner.

My Garden and I are not speaking this week.

Of course by spring we will be friends again. I don’t hold grudges long.
by- Sue Edwards

Pad Thai Cucumber Salad

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I used cucumber,  carrots, radishes, green peppers. You can use whatever you have available.  Zucchini and onion would be nice.

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Pad Thai Cucumber Salad

Cut cucumber and assorted vegetable into “noodles” using a mandoline

Whatever won’t mandolin well, like green peppers, dice fine.

Just slather on dressing and serve.

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Ingredients
1 large cucumber, mandolin
1  large carrot, mandolin
1/4 green bell pepper, chopped fine
4 radishes, chopped fine

Dressing
Juice of 1/2 lime and the zest
3 tbsp Soy sauce
1 tbsp Sriracha sauce
1 tbsp honey
1 clove of garlic, pressed
2 tbsp fresh cilantro chopped fine

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A pic of my herb bed cilantro. I LOVE that stuff.

Summer Squash Ratatouille

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I’m trying again. Trying to grow eggplant.

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I have yet to be successful so I have to improvise if I have one of my favorite dishes, ratatouille. This is a throw together with no real measuring. Just layer with plenty of garlic and basil.

I always freeze enough summer squash for months of this dish, so that is what I use.

I freeze the blanched slices of summer squash about 3/4 to 1 inch thick. I’m also using frozen basil here.

I start off by spraying a low rimmed casserole dish with olive oil and then layer onions, green peppers, basil, sea salt and garlic. I top that with my frozen pieces of summer squash and mozzarella cheese.

Another spray of olive oil.

Layer more onion, basil, garlic, salt and green peppers.
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Top that with a layer of tomato.
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Then a bread crumb parmesan topping on top of that. I added a bit of fresh parsley to the bread crumbs too.
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Press the topping down over the layers and spray with oil again. Cover with aluminum foil tightly. Bake in a 350 degree oven about one hour 15 minutes. Uncover and place back in the oven long enough for the bread crumbs to brown.

Pretty easy just layers of onion, green peppers, garlic, basil, summer squash, tomato, salt and olive oil spray with a parmesan bread crumb topping.

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I like to serve it on top of spaghetti with garlic toast.

Anyway keep your fingers crossed that I will be successful growing eggplant this year.

In the meantime here are some pics of a few things growing well so far.
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Radish

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Strawberries

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Chives and baby kale

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Lettuce, cabbage, and onion.

A lot of things aren’t peeping out of the ground yet.

Oh please little eggplants…grow!

I am sharing this with Tell em Tuesday #11
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Sausage Lentil and Kale Soup

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Baby kale covered up right now so I’m trying something new. A soup more in line with fall, but it tasted great with a grilled cheese this spring.

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This was adapted from one of Rachel Ray’s recipes.

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Sausage Lentil and Kale Soup

1/2 pound breakfast sausage
3 cloves garlic, finely chopped
1 bay leaf
1 stem fresh rosemary
1 carrot, finely chopped
5 spring onions sliced, tops included
1 potato, peeled and cut into small dice
3 tablespoons tomato ketchup
1 bunch baby spring kale
Dash nutmeg
6 cups water
3 teaspoons powdered chicken bouillon
1 1/4 cups dry lentils , cleaned and rinsed well
Garlic salt to taste

Simply brown and drain grease from your breakfast sausage.  Add all other ingredients and bring to a boil. Reduce heat and simmer about one hour. Remove bay leaf and rosemary stem before serving.

Scalded Greens

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It is that time of year again. Harvesting greens and onion.

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I have heard this called roadkill greens or wilted greens.

I always called it scalded greens.

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Scalded Greens

Big bowl mixed leaf lettuce and baby kale mixed
Lots of green spring onion, tops included, chopped
For dressing
3 tablespoons bacon grease
4 tablespoons vinegar
5 tablespoons sugar
1/2 teaspoon salt
1/4 cup water

Simply heat all dressing ingredients. Pour dressing,  while warm, over the large bowl of greens and onion. Mix well. The greens will wilt. Serve immediately.

Sharing with Let’s get Real Friday #89
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Lemon Balm Meringue Bars

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If you are trying to watch your sugar intake you might want to turn your head. You have been warned.

Lemon Balm is a pretty invasive herb. Like mint, it will crowd a herb patch in every way possible.

I have problems keeping it at bay but I never want to be without it.

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After harvesting, washing and spinning lemon balm dry in my salad spinner, I keep it in a Tupperware container upside down in the refrigerator.

Place paper towels on top before you snap on the lid and then turn it over. Any wetness that might be left after a good spin should absorb into the towels. If you spin well there may not be a lot of residue.

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You can make wonderful vinaigrette, cakes, breads and these bars.

Lemon Balm Meringue Bars

Preheat to 350 degrees.

Crust
1 cup all purpose flour
1/4 cup confectioner’s sugar
1/2 cup butter

Stir flour and sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Press evenly into an 8 inch square baking pan. Bake for 20 minutes. Meanwhile put together the topping.

Topping
1 1/8 cup granulated sugar
1/2 cup whole lemon balm leaves
2 T all purpose flour
1/2 t baking powder
3 T lemon juice
4 eggs (one separated
1/8 teaspoon cream of tartar

In a food processor process sugar and lemon balm leaves until leaves are ground fine. The sugar will be pretty green colored. Hold back 1/8 of this sugar for the meringue.  Transfer the remaining cup of sugar to a bowl and whisk in flour and baking powder. Add lemon juice and 3 eggs and one yolk, reserving the one white for the meringue in a separate bowl, blend well.

As soon as the crust is baked, pour this topping over the crust and return to the oven. Bake an additional 20 minutes until the top feels barely firm.

Meanwhile with an electric mixer whip the reserved egg white with 1/8 teaspoon of cream of tarter.
Gradually add the reserved lemon balm sugar as you whip into stiff peaks.

Pull the bars from the oven and ice with the meringue. At this time turn the oven to broil. Broil the meringue to light brown, watching closely as it only takes a few minutes.

Cool on a wire rack and then cut into bars. Store in airtight container in the refrigerator.

I am sharing this with Home Matters Linky Party # 33
and Mix it up Monday

Yum

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