The Magic of Compounding Butter

Mains, Sides | September 10, 2018 | By

I have recently rediscovered the magic of compound butter, transforming the ordinary to another level.

Hopefully, if you have made the shift over to a keto lifestyle for some time, you have also elevated your butter options towards the european-style and artisanal varieties. I used to buy land-o-lakes because it was pretty much the brand I grew up on. Pre-keto, when butter was used sparingly, because it “made you fat”,  which butter brand I used was not such a priority.

Today, I have no less than 4 different and amazing higher-end butter options in my fridge to choose from.

My go-to butter brand these days is Finlandia from Finland, a grass-fed, non-GMO, family farm brand which seems to be proliferating the market place these days as people are beginning to pay closer attention to the details of what they put into their bodies.

Another fav is a locally produced, small batch, cultured butter with sea salt from Arethusa Farm. “butter the way it used to taste” is their accurate tag line. You will pay a bit more but I will be so worth it and you can really taste the difference a better butter can make.

Now onto the magic….

Now that we are starting off with better butter…. on to the magic of compounding butter that will exponentially improve your next meal.

What makes a quality NY strip steak better? …. butter!

What makes a grilled swordfish steak better? …. you guessed it … butter!

If you are new to compound butter you will be glad to find out just how easy it is to make, how many endless creative combinations there are, and how this addition will elevate your keto-friendly cuisine. It’s best to have fresh herbs growing nearby so you can whip these up when needed. Here are a few simple recipes that I made recently to get you started that I’m sure you will love. Have fun mixing flavors combos that go well together. It’s hard to mess this up because butter… makes everything better!

Curry & Chive Compound Butter
Serves 4
A simple yet delicious flavor enhancement for firm fish and meat.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
103 calories
0 g
31 g
12 g
0 g
7 g
15 g
101 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 103
Calories from Fat 102
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 101mg
4%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
7%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp. salted butter - European-style
  2. 1/8 tsp. curry powder
  3. 1/4 tsp. mustard powder
  4. 1.5 tsp. fresh minced chives
  5. 1/8 tsp. fresh ground pepper
Instructions
  1. In a small bowl let the butter come to room temp.
  2. Add the curry and mustard and mix well with a small spatula.
  3. Add the fresh chives - mix well again
  4. Place compound butter on center of a square of plastic wrap.
  5. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
  6. Place in the fridge for 10 minutes or more.
  7. Slice compound butter into 4 equal rounds and top your fish while still hot.
Notes
  1. Swordfish or any firm steak like fish with taste great with this compound butter. Also try it on grilled pork or chicken.
beta
calories
103
fat
12g
protein
0g
carbs
0g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Chive & Herb Compound Butter
Serves 4
A simple yet delicious flavor enhancement for steak.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
102 calories
0 g
31 g
12 g
0 g
7 g
15 g
175 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
15g
Servings
4
Amount Per Serving
Calories 102
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 175mg
7%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
8%
Vitamin C
1%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp. salted butter - European-style
  2. 2 tsp. fresh minced chives
  3. 1/4 tsp. fresh minced thyme
  4. 1/4 tsp. fresh minced rosemary
  5. 1/4 tsp. fresh minced garlic
  6. 1/8 tsp. fresh ground pepper
  7. 1/8 tsp. fresh ground salt - try a smoked salt.
Instructions
  1. In a small bowl let the butter come to room temp.
  2. Add the chives, thyme, rosemary and garlic and mix well with a small spatula.
  3. Add the pepper and the salt to taste and mix again.
  4. Place compound butter on center of a square of plastic wrap.
  5. Roll compound butter in wrap to make a 4" x 1" log twisting the ends to seal.
  6. Place in the fridge for 10 minutes or more.
  7. Slice compound butter into 4 equal rounds and top your steak while still hot.
beta
calories
102
fat
12g
protein
0g
carbs
0g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 

Magic Mushrooms (Shrooms)

Magic Mushrooms

Sides, Small Plates | July 12, 2018 | By

Kick up your shroom game with these Magic Mushrooms.

Mushrooms are one of those things you either love or hate. I am surprised at the amount of people I come across that claim, “I don’t do mushrooms!” Well, that’s too bad for you… more for the rest of us! Serve these as a side dish with a steak or enjoy them as an appetizer. One thing for sure is that you will wish you had made more of these shrooms as they will go quickly.

If you are not a fan… no worries we mushroom folks will not try to convert you.

I’ve always been amazed at how great the mushrooms are at a good steak house and finally decided to crack that code. Hope you enjoy these Magic Mushrooms as much as we do. My kids even eat them!

Magic Mushrooms (Shrooms)
Serves 4
A steak house worthy roasted mushroom side dish that will kick up your next steak dinner.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
150 calories
6 g
15 g
13 g
5 g
5 g
187 g
599 g
3 g
0 g
7 g
Nutrition Facts
Serving Size
187g
Servings
4
Amount Per Serving
Calories 150
Calories from Fat 115
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
5%
Sodium 599mg
25%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
8%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz. Baby Bella Mushrooms
  2. 2 tsp. Lemon zest
  3. 1 large sprig of Fresh Rosemary - chopped coarse
  4. 2 tbsp. Extra Virgin Olive Oil
  5. 1 oz. Butter
  6. 1 tsp. each fresh ground salt and pepper
Instructions
  1. Set 350 degree oven (convection roast)
  2. Trim / clean stem ends of mushrooms.
  3. Leave mushrooms whole - you can cut the really big ones in half.
  4. In a ceramic or similar roasting pan add mushrooms.
  5. Drizzle olive oil - toss mushrooms to coat, add butter.
  6. Add chopped rosemary, lemon zest, salt and pepper - toss again to coat.
  7. Place in oven for 30 minutes - shake pan midway to brown evenly.
  8. Serve hot.
beta
calories
150
fat
13g
protein
5g
carbs
6g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Creamed Spinach

creamed spinach

Sides | June 26, 2018 | By

A real-deal creamed spinach like at your favorite steak house.

Creamed Spinach is one of those dishes that used to trigger “can’t eat that!… gonna make me fat” kinda thoughts. Creamed Spinach is no longer on that side of the ledger and goes amazing with steak and magic shrooms to edge your keto macros in the right direction.

If you are not a fan of creamed spinach then you probably have not had a good one or had one made with frozen spinach. In a pinch, frozen can work but I’d hold out for fresh baby spinach which is so easy to find. If you can find the bunched baby spinach rather than the plastic boxed version, go for it. It is the closest to fresh picked without growing your own.

Many recipes call for flour to thicken the cream sauce. The same can be accomplished with a little cream cheese and the only difference is that you won’t need a nap after dinner.

Keto Creamed Spinach
Serves 4
A real-deal creamed spinach like at your favorite steak house.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
200 calories
6 g
47 g
16 g
9 g
10 g
148 g
573 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 200
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
49%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg
16%
Sodium 573mg
24%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
7%
Sugars 1g
Protein 9g
Vitamin A
143%
Vitamin C
35%
Calcium
27%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 ounces fresh baby spinach
  2. 2 tbsp unsalted butter
  3. 2.5 tbsp finely chopped onion
  4. 2 tsp minced garlic
  5. 1 tbsp cream cheese
  6. 3/4 cup half-and-half
  7. 1/2 cup finely grated Parmesan cheese
  8. 1/4 tsp freshly grated nutmeg
  9. 1/2 tsp dry mustard
  10. 1/2 tsp kosher salt
  11. 1/4 tsp freshly ground black pepper
  12. Pinch of cayenne pepper
Instructions
  1. Cook and drain the spinach: Bring a 4-quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
  2. Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander.
  3. Using your hands or a wooden spoon, press the spinach against the sides of the colander, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce.
  4. Melt the butter in a medium frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Stirring frequently, for 3 minutes, stir in the half-and-half and the cream cheese. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
  5. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
  6. Stir in the parmesan cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well.
  7. Keep warm over very low heat.
Adapted from The Kitchn
beta
calories
200
fat
16g
protein
9g
carbs
6g
more
Adapted from The Kitchn
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Seared Scallops with Orange-Lime Vinaigrette Salad

Scallops

Mains, Salads | June 12, 2018 | By

This perfect, pan seared scallops with an orange-lime vinaigrette salad keeps me keto on busy days.

Every once in a while I find fresh, dry sea scallops (slightly pink) that look too good to pass up. I don’t bother with previously frozen or wet scallops as they have been treated to extend their shelf life and are not nearly the same.

This is a great satisfying, simple, and light dinner salad and if you are a scallop fan, it will become a new favorite. It’s important to keep scallops simple so they can shine on your taste buds and this recipe does that and so much more.

This recipe is for 2 and is an easy and great romantic dinner option with room for a low-carb dessert. Dark chocolate covered strawberries anyone?

Seared Scallops with Orange-Lime Vinaigrette Salad
Serves 2
A refreshingly light but fulfilling salad with seared scallops.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
463 calories
17 g
70 g
31 g
30 g
7 g
417 g
1060 g
3 g
0 g
22 g
Nutrition Facts
Serving Size
417g
Servings
2
Amount Per Serving
Calories 463
Calories from Fat 274
% Daily Value *
Total Fat 31g
48%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 70mg
23%
Sodium 1060mg
44%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
20%
Sugars 3g
Protein 30g
Vitamin A
13%
Vitamin C
16%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Seared Scallops
  1. 1 pound large sea scallops, tendons removed - around 12
  2. Salt and pepper
  3. 1 tablespoon extra-virgin olive oil
  4. 1 tablespoon unsalted butter
Orange-Lime Vinaigrette
  1. 1 tablespoon fresh squeezed orange juice
  2. 1 tablespoon fresh squeezed lime juice
  3. 1/2 small shallot, minced
  4. 1 tablespoon minced fresh cilantro
  5. 1/8 teaspoon red pepper flakes
  6. 1.5 tablespoons extra-virgin olive oil
  7. Salt
Salad
  1. 4 oz. fresh mesclune greens - divided.
  2. 1/2 Avocado - cubed.
  3. 1 sliced, grilled portobello mushroom - optional
For the Scallops
  1. Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
  2. Sprinkle scallops on both sides with salt and pepper.
  3. Heat 1 tablespoon olive oil in 12‑inch nonstick skillet over high heat until just smoking.
  4. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.
  5. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking).
Serve immediately with vinaigrette
  1. Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in olive oil. Season with salt to taste.
To Plate
  1. Plate scallops with mesculin salad and drizzle vinaigrette.
Notes
  1. Best to make the Orange-Lime Vinaigrette and prepare the salad before starting the scallops.
Adapted from America's Test Kitchen
beta
calories
463
fat
31g
protein
30g
carbs
17g
more
Adapted from America's Test Kitchen
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Rhonda’s Braised Brisket

braised brisket

Mains | May 9, 2018 | By

A memorable Braised Brisket that does not take all day.

Everyone has a favorite go-to recipe for special occasions. This Braised Brisket Recipe was clearly everyones favorite when visiting my Dad and Step-Mom. I have only had to make a slight adjustment to low-carb this multi-generational family fav.

Warning 1: It is one of those dishes that you’ll find really hard to eat just one serving.

Warning 2: This is NOT and everyday deal as it takes a full 5 hours in the oven to deliver its full potential fall-apart-ness.

Still not bad for a brisket as many people going for the BBQ smoker variety will be at it all-day… like 12-24 hours. Maybe this summer I will give that a go too. In the meantime, get started at around 1pm so you can eat at a normal hour.

Went for a 1.5 hour bike ride all the way to Massachusetts during the first 3 hours of oven time on this Braised Brisket so the day was not a total loss! Also, worked off that extra serving I anticipated in advance. As they say up in Mass… “wicked-smaat”

Serve this with a side of buttery magical cauliflower mash to get your macros more in line.

Rhonda's Braised Brisket
Serves 6
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Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
630 calories
12 g
246 g
27 g
81 g
10 g
472 g
335 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
472g
Servings
6
Amount Per Serving
Calories 630
Calories from Fat 243
% Daily Value *
Total Fat 27g
41%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 246mg
82%
Sodium 335mg
14%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
10%
Sugars 5g
Protein 81g
Vitamin A
4%
Vitamin C
56%
Calcium
6%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3.5 lb Beef Brisket
  2. 3 medium onions - sliced
  3. 1 large green pepper - sliced
  4. 1 28oz can of whole peeled San Marzano tomatoes
  5. 1 cup of water
  6. 2 tbsp garlic powder
  7. Salt and Pepper - fresh ground
Instructions
  1. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom.
  2. Salt, pepper and garlic powder the brisket well on all sides.
  3. Place the brisket fat side up in the pan.
  4. Cover with can of tomatoes and cup of water.
  5. Seal tight with aluminum foil or cover.
  6. Place in oven at 325 degrees for 3 hours.
  7. Remove from oven and let cool so brisket can be sliced - 1/2 inch slices across the grain.
  8. Cover again and place back in 325 degrees oven for 1.5 - 2 hours more.
  9. Serve with a Magical Cauliflower Mash.
Notes
  1. I used red and yellow peppers as that is what I had on hand. May have added a sweetness factor different than green would have. Delicious, none the less.
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
beta
calories
630
fat
27g
protein
81g
carbs
12g
more
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Pork Chops With Caramelized Onions And Smoked Gouda

pork chop

Mains | March 15, 2018 | By

Time for a pork chops change up to make something old new again.

In the early years of my marriage, my wife and I would sometimes trade off nights cooking each other dinner. We often sourced more challenging recipes from the various gourmet foodie magazines we accumulated over the years. Some dishes more remembered than others.

As if in a dream, this pork chop dish came rushing back to me recently as one that was worth a revisit.

I have tried this, first brining the pork chops, and then again without, and can say that the brine step is not necessary and that these were really amazing.

I would suggest this dish be served over the weekend as there a few steps involved but they are simple ones anyone can do. The carbs from this pork chop dish come mostly from the caramelized onions so eat less of them if you have already had your fair share of carbs for the day.

I have been going back into the archives of my memory lately to see what kind of alchemy I can come up with to make some old favorites healthy, lower-carb and new again. Hope you enjoy these.

Pork Chops With Caramelized Onions And Smoked Gouda
Serves 4
A decadent lower-carb version of an amazing pork chop dish from Bon Appétite.
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Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
460 calories
17 g
150 g
21 g
50 g
9 g
486 g
1420 g
6 g
0 g
9 g
Nutrition Facts
Serving Size
486g
Servings
4
Amount Per Serving
Calories 460
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 150mg
50%
Sodium 1420mg
59%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
14%
Sugars 6g
Protein 50g
Vitamin A
30%
Vitamin C
19%
Calcium
19%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons avocado oil
  2. 4 center cut rib pork chops -1-inch-thick (each about 8 ounces)
  3. 1.5 tablespoon Hungarian sweet paprika
  4. 3 cups sliced onions (about 3 medium)
  5. 3 teaspoons minced garlic
  6. 3 cups beef broth
  7. 1/2 cup grated smoked Gouda cheese with rind (about 3 ounces)
  8. 1.5 tablespoons butter
  9. 1.5 tablespoons almond flour
  10. 1/2 teaspoon arrowroot powder
Instructions
  1. Preheat oven to 325°F. Heat 3 tablespoons avocado oil in heavy large skillet over high heat.
  2. Season pork with salt and pepper. Working in batches, add pork chops to skillet and sauté until brown, about 3 minutes per side.
  3. Arrange pork in single layer in 15x10x2-inch glass or ceramic baking dish. Sprinkle 1/2 tablespoon paprika over pork.
  4. Over medium-high heat add onions to the pan and sauté until well browned, stirring often, about 15 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork.
  5. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 35 minutes.
  6. Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl.
  7. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid).
  8. Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
  9. Melt butter in heavy large saucepan over medium heat. Add almond flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes.
  10. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Add arrowroot powder. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
  11. Transfer pork and onions to plates. Spoon sauce around pork and serve.
Adapted from Bon Appétit
beta
calories
460
fat
21g
protein
50g
carbs
17g
more
Adapted from Bon Appétit
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Roasted Acorn Squash with Chili Vinaigrette

Roasted Acorn Squash

Sides | March 12, 2018 | By

This Roasted Acorn Squash with Chili Vinaigrette will be a treat you won’t soon forget.

Acorn Squash is one of those shopping items that I like to have on hand for when I have run out of ideas for an easy but substantial side dish. They last a while in kitchen before you have to get to them, so I usually have one around.

Now if I can just remember to get fresh cilantro and a jalepeno I’m in business!

My wife Lisa turned me on to this amazing Acorn Squash recipe from Gourmet a while ago – we have made a few tweaks and have been making this for years and it never gets old. This is lick-the-plate-good so be sure to sop up all that vinaigrette.

Acorn squash are a little higher in carbs than most of my “go-to” keto veggies so I tend to only make this about once a month and on a day when the rest of the meal or even my day was on the lower-carb side.

This is also a great simple recipe to impress guests at your next dinner party. If you are not a winter squash person, this one might convert you. Enjoy!   

Roasted Acorn Squash With Chile Vinaigrette
Serves 4
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
140 calories
12 g
0 g
11 g
1 g
1 g
124 g
299 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
124g
Servings
4
Amount Per Serving
Calories 140
Calories from Fat 93
% Daily Value *
Total Fat 11g
16%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 299mg
12%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 0g
Protein 1g
Vitamin A
9%
Vitamin C
22%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium acorn squash
  2. 1/4 teaspoon black pepper
  3. 1/2 teaspoon salt
  4. 3 tablespoons olive oil
  5. 1 small garlic clove
  6. 3/4 tablespoons fresh lime juice, or to taste
  7. 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
  8. 1 1/2 tablespoons chopped fresh cilantro
  9. 1/4 tsp. honey
Instructions
  1. Put oven rack in upper third of oven and preheat oven to 450F.
  2. Halve squash lengthwise, then cut off and discard stem ends.
  3. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. (8 slices)
  4. Toss squash with fresh ground black pepper, 1/4 tsp. salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in a large shallow baking pan.
  5. Roast squash, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
  6. While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt.
  7. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, honey, and remaining 1 tbsp. of olive oil until combined.
  8. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.
Adapted from Gourmet
beta
calories
140
fat
11g
protein
1g
carbs
12g
more
Adapted from Gourmet
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

The Wedge Salad

Salads, Small Plates | February 19, 2018 | By

This Wedge Salad delivers big flavor with bacon lardons and home-made blue cheese dressing.

Every once in a while I stumble upon a keto food with the perfect macros that I can’t imagine how I ever lived without. 

My wife and I were out to dinner at The Capitol Grill in Hartford several nights ago and ordered The Wedge Salad. I forgot just how good these can be when they are done right and this one was friken amazing! We don’t often go to high-end steak houses but this place is worth the trip just for the wedge salad.

We are big fans of salads at our home but usually go for the more nutritious lettuce varieties like, Kale, Spinach, Arugula or at least Romaine. In fact, I don’t think I’ve even purchased a head of iceberg lettuce in over 20 years!

It’s time for a change!

In this case, the iceberg in the wedge salad is just a crisp delivery system for the whole-fat yumminess of the blue cheese dressing and bacon lardons.

To do this dish justice be sure to chill down your salad plates and dressing and keep the wedge cold and crisp until right before serving. If you want to go crazy, chill a few salad forks too.

Slab bacon lardons

I can see how this classic wedge salad might even be a meal for some if you add some grilled salmon or chicken but the slab bacon is really all you will ever need. Sometimes, messing with perfection is not always a good idea!

The lardons also adds a nice additional level of crunch to the crisp lettuce so you get to hold the croutons – perfect!

 

 

 

The Wedge Salad
Serves 4
A delicious classic wedge salad that is perfectly Keto
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
496 calories
10 g
69 g
44 g
17 g
15 g
349 g
1390 g
6 g
0 g
25 g
Nutrition Facts
Serving Size
349g
Servings
4
Amount Per Serving
Calories 496
Calories from Fat 387
% Daily Value *
Total Fat 44g
67%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 15g
Cholesterol 69mg
23%
Sodium 1390mg
58%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 6g
Protein 17g
Vitamin A
36%
Vitamin C
22%
Calcium
26%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large head of Iceberg lettuce
  2. 1 cup crumbled blue cheese, divided (reserve a 1/4 cup)
  3. 1/2 cup sour cream - Full fat
  4. 1/3 cup mayonnaise (olive oil - Hellmans)
  5. 2 tablespoons olive oil
  6. 1 tablespoon freshly squeezed lemon juice
  7. 1 teaspoon red wine vinegar
  8. 1 teaspoon Dijon mustard
  9. 1 clove of garlic
  10. 1 tablespoon chopped fresh chives
  11. 1/2 pound smoked slab bacon
  12. 1 large shallot, cut crosswise into 1/8-inch-thick rounds and separated into rings
  13. 1 cup cherry or grape tomatoes, halved lengthwise
  14. 1/2 teaspoon kosher salt
  15. 1 teaspoon freshly ground black pepper
Instructions
  1. Place 4 salad plates in the refrigerator to chill.
  2. Mash garlic clove with salt with a chef knife against a cutting board to make a paste.
  3. Mash 1/2 of the blue cheese with the back of a fork in a medium bowl until mostly smooth. Add the sour cream, mayonnaise, oil, lemon juice, vinegar, mustard, salt, garlic paste, chives, and black pepper, and mix thoroughly until completely combined.
  4. Add half the remaining cheese and mix gently, leaving clumps of cheese here and there. Cover and refrigerate while you prepare the salad. Make at least 1/2 hour ahead of serving.
  5. Cut smoked slab bacon into 1/8 inch cubes.
  6. Cook the bacon in a single layer in a large frying pan over medium heat, turning occasionally, until crisp and deeply browned and most of the fat has rendered out. Transfer with tongs to the paper towel-lined plates; set aside.
  7. Core the lettuce and cut it into quarters through where the core was. Place a wedge on each of the chilled salad plates. Divide the shallot rings and tomatoes evenly among the plates. Spoon about 3 tablespoons of the dressing over each wedge. Add the reserved slab bacon lardons evenly over the salads. Serve immediately.
Notes
  1. The dressing can be made and stored in an airtight container in the refrigerator for up to 3 days.
  2. Fresh crushed peppercorns are best
beta
calories
496
fat
44g
protein
17g
carbs
10g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Keto Zucchini Fritters

zucchinni fritters

These Keto Zucchini Fritters are about as close as I’m ever gonna get to a low-carb version of one of my childhood favs – the potato latke. Sour cream with chives or creme fresh are still in but a little tzatziki can be a nice tweak to switch things up.

This is the perfect side dish in place of potatoes or if you are just cauliflower’d out.

These would also be a great base for a low-carb eggs Benedict on a lazy weekend morning. These Keto Zucchini Fritters are so good the kids will even like them. These will be especially good in summer with local farm fresh zucchinis but you can get good ones all year round.

Keto Zucchini Fritters
Serves 4
Simple Zucchini Pancakes that make a great side.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
178 calories
11 g
99 g
12 g
8 g
5 g
140 g
729 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 178
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 99mg
33%
Sodium 729mg
30%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 2g
Protein 8g
Vitamin A
9%
Vitamin C
26%
Calcium
14%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2.5 cups zucchini, grated
  2. 1/3 cup almond flour or coconut flour or a mix of both
  3. 2 scallions, chopped fine
  4. 1/4 small onion, chopped fine
  5. 1/4 cup Parmesan cheese, grated
  6. 1/2 tsp. baking powder
  7. 2 eggs
  8. 1/4 cup avocado oil
  9. 1 tbsp. coconut oil
  10. 1.5 tsp. Pepper, fresh ground
  11. 1 tsp. salt
Instructions
  1. Grate the zucchini on a box grater - medium grate.
  2. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes.
  3. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
  4. Add the eggs and scallion to the zucchini and mix together.
  5. In a small bowl, add the rest of the dry ingredients and stir together.
  6. Add them to the zucchini and mix thoroughly.
  7. Heat oils in a medium to large pan over medium - high heat.
  8. Oil should completely cover the bottom surface of the pan.
  9. When the oil is hot, stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
  10. Cook for four minutes adjusting the heat up or down as needed, then flip, cooking for another four minutes. Add more oil to the pan if needed to prevent sticking.
  11. Salt then drain the zucchini fritters on a paper towel before serving.
Adapted from Low Carb Maven
beta
calories
178
fat
12g
protein
8g
carbs
11g
more
Adapted from Low Carb Maven
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Ahi Tuna Poke Towers

Ahi Tuna Poke

Eating Out, Small Plates | January 11, 2018 | By

I feel in love with Ahi Tuna Poke on several trips to Hawaii.

Back when I was unconscious about carbs I would go out for sushi several times a week. I thought I was eating healthy and could never understand why eating so well I could never lose any weight. I’m kind of a sushi freak and when I find a place that is focused on great, fresh sushi I become the duke, a super-fan and frequent the establishment often.

Currently, I am the duke (yelp) with no one even close to 2nd place at an unassuming local hot spot in Avon, CT called Liki Sushi

This Japanese oasis is not distracted by hibachi like so many others in the area. This is reflected in the quality and freshness of the fish and the attention to detail my personal sushi chefs, Andy and company execute so well. They have great lunch specials and if you sit at the bar you may also get free app like the one below.

The trick to going low-carb is the shift I made to sashimi (hold the rice) several years ago. I do not miss the rice and I do not feel the need for nap after lunch anymore. Those balls of rice are clearly no friend to anyone attempting to get into shape. Another option is to get rolls made without the rice which many on-trend sushi spots will accommodate. Sauce on the side is not a bad idea either. If it tastes too sweet, it probably is, and you should use sparingly or avoid altogether.

When it comes to raw tuna at home however, I prefer this simple preparation of Ahi Sushi Poke. I hope you enjoy my take on Ahi Sushi Poke and I assure you it will be a big hit at your next get together with low-carb friends or a romantic evening starter with the one you love.

Ahi Tuna Poke Towers
Serves 4
A simple Ahi Tuna Poke recipe that will impress your guests.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
375 calories
7 g
69 g
23 g
35 g
3 g
195 g
296 g
1 g
0 g
18 g
Nutrition Facts
Serving Size
195g
Servings
4
Amount Per Serving
Calories 375
Calories from Fat 201
% Daily Value *
Total Fat 23g
36%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 69mg
23%
Sodium 296mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
17%
Sugars 1g
Protein 35g
Vitamin A
6%
Vitamin C
11%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Ahi Tuna Poke
  1. 1 pound sashimi grade ahi tuna
  2. 1.5 tbsp. finely chopped shallot
  3. 1/4 cup chopped green onion
  4. 1/4 tsp. ground coriander
  5. 1/4 tsp. chilli powder
  6. 1 tbsp. sesame oil
  7. 2 tbsp. good quality olive oil
  8. 1 tbsp. ponzu dressing (kikkoman or other)
  9. fresh ground salt and pepper to taste
  10. 1 tbsp. toasted sesame seed
For Avocado
In a separate bowl gently mix
  1. 1 ripe avocado 1/4 inch dice
  2. 1/8 tsp. coriander
  3. 1/4 tsp salt
  4. 1/4 ground pepper
  5. 1/3 tbsp lime juice
To Plate
  1. 2 tsp. Black caviar or tobiko for garnish
  2. 1 tbsp olive oil for garnish
Combine gently in a mixing bowl
  1. Tuna chopped into 1/4 inch dice.
  2. Shallot, scallion, corriander, chilli powder.
  3. Add olive and sesame oils and toss evenly coat.
  4. Just before serving add toasted sesame seed and mix.
For Avocado
In a separate bowl gently mix
  1. Avocado, coriander, salt, ground pepper and lime juice.
To Plate
  1. Use a 4" mini-spring form pan (or similar - tin can open at both ends)
  2. With a spoon, pack tuna then avocado - reverse if forming with a tin can.
  3. Place avocado side down then remove pan.
  4. Drizzle olive oil
  5. Top with black Tobiko.
  6. Repeat.
  7. Serve.
Notes
  1. Makes 2 towers
beta
calories
375
fat
23g
protein
35g
carbs
7g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/