Kitchen Cacciatore

cacciatore

Mains | March 31, 2016 | By

As a kid you probably called it Kitchen Cacciatore too.

One of my absolute favorite dishes my mom would make when I was a kid was Chicken Cacciatore. I used to call it “Kitchen Cacciatore” and the name just stuck. Her recipe was a simple one that she got from Weight Watchers way back in the day.

Every time I have this dish the distinct flavor brings me back to earlier days.

What I remember most is that this combination of chicken, tomato and spices served with white rice was my kryptonite – I would eat the entire batch at dinner until there was none left.

Last night I made a higher end version of this amazing dish and as predicted, there where NO leftovers! Served with cauliflower mash in leu of the traditional white rice and some broccoli rabe and there where clean plates all around. 

Kitchen Cacciatore
Serves 5
A Chicken Cacciatore that will bring you back to childhood.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
586 calories
17 g
313 g
28 g
59 g
7 g
465 g
1767 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
465g
Servings
5
Amount Per Serving
Calories 586
Calories from Fat 251
% Daily Value *
Total Fat 28g
43%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 313mg
104%
Sodium 1767mg
74%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
16%
Sugars 8g
Protein 59g
Vitamin A
40%
Vitamin C
87%
Calcium
10%
Iron
24%
* 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 chicken thighs - skins removed and fat trimmed. Substitute in some breasts if you like white meat.
  2. 1 tablespoon each fresh ground salt and pepper. More to taste.
  3. 3 tablespoons olive oil
  4. 1 large red bell pepper, chopped (I used a mix of red and orange peppers)
  5. 1 onion, chopped (I used leeks as an option - about a 1.5 cups)
  6. 1/2 cup fresh fennel, chopped.
  7. 1 cup fresh baby bella mushrooms - quartered.
  8. 3 garlic cloves, finely chopped.
  9. 3/4 cup dry white wine
  10. 2 cups fresh cherry or marzano cherry tomatoes - chopped with juices
  11. 3/4 cup reduced-sodium chicken broth
  12. 2.5 tablespoons drained capers
  13. 2 tablespoons fresh oregano leaves - chopped
  14. 1/4 cup coarsely chopped fresh basil leaves
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
  3. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
  4. Transfer the chicken to a plate and set aside.
  5. Add the bell pepper, onion, fennel and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.
  6. Add the wine and simmer until reduced by half, about 3 minutes.
  7. Add the tomatoes with their juice, chicken broth, capers, oregano, basil and mushrooms.
  8. Place the chicken single layer in a 8x10 baking dish.
  9. Cover chicken with veggies, herbs and liquid from the pan.
  10. Place in 400 degree oven for 30 minutes.
  11. Serve the chicken over mashed cauliflower spooning the juices and veggies over the top.
Notes
  1. You can braise the chicken on the stove top on med high heat for 30 minutes if you start with a large dutch oven when making this recipe.
  2. 1 - 28oz can of whole san marzano tomatoes can also be used in place of fresh.
  3. This recipe assumes 2 pieces each but as I mentioned you may need to add more chicken or less people as this is soooo good.
Adapted from Giada De Laurentiis
beta
calories
586
fat
28g
protein
59g
carbs
17g
more
Adapted from Giada De Laurentiis
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
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Simple Pot Roast Weeknight Winner

Simple Pot Roast

Mains | February 16, 2016 | By

Finally, simple pot roast weather is here in the Northeast.

Here is a relatively quick and delicious, set it and forget, simple pot roast that will make the house smell great in anticipation for dinner time. You have to plan ahead a little but once it’s in the oven you don’t have to even look at it till it’s done and time to eat – 3 hours later. Think of all you can get done in 3 hours! Served with a side of cauliflower mash and a spinach & sprout salad and you’ll be a hero to everyone at the table.

Simple Pot Roast
Serves 5
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
635 calories
11 g
245 g
24 g
81 g
7 g
569 g
1236 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
569g
Servings
5
Amount Per Serving
Calories 635
Calories from Fat 216
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 245mg
82%
Sodium 1236mg
52%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
9%
Sugars 3g
Protein 81g
Vitamin A
73%
Vitamin C
15%
Calcium
7%
Iron
56%
* 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 pound chuck roast - angus beef boneless
  2. 3 tbs olive oil
  3. 1.5 large onions - quartered
  4. 1.5 large carrots
  5. 1.5 cups fresh fennel bulb - quartered in large wedges
  6. salt and pepper - fresh ground
  7. 1 cup dry red wine (optional)
  8. 3 cups of beef broth
  9. 3 sprigs of fresh rosemary
  10. 3 sprigs of fresh thyme
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat.
  4. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  5. Throw the carrots and the fennel into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots and fennel with the onions.
  6. If needed, add a bit more olive oil to the very hot pot.
  7. Place the well seasoned meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  8. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  9. Add in the onions and the carrots, along with the fresh herbs.
  10. Put the lid on, then roast for 3 hours. For a 4 to 5-pound roast, plan on 4 hours.
  11. The roast is ready when it's fall-apart tender.
Notes
  1. Much of the veggies that go into the pot are for flavor. You may have a carrot or 2 with your beef but limit yourself as they are higher carb. Stick with the fennel and some onions.
  2. Be sure to add some healthy fat to your side dishes to get the ratios more in line with all the protein in this dish.
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calories
635
fat
24g
protein
81g
carbs
11g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Greek Lamb Burger

Mains | December 18, 2015 | By

Not sure how this happened… but I somehow made it 48 years on this planet without ever having tried a Lamb Burger. If you happen to be suffering from this same oversight – no worries I have a solution and a recipe for you that will correct this culinary deficiency. A tipping point must of happened sometime last year as lamb burgers began showing up as specials at some of our favorite restaurants and being a lover of lamb I had my first.

Growing up in Astoria Queens NY, I had my fair share of pita wrapped lamb Souvlaki from a region some would argue as having the best Greek Food in the city.

It’s no wonder my taste buds long for those flavors of the past done so simple and so well. The tzatziki, onions and tomatoes would blend to require extra napkins as I reached the tail end. I make different cuts of lamb in various fashions but my go-to quick weeknight favorite is this recipe below. It is actually based on a Charmoula lamb burger recipe of Moroccan origin but served with a greek salad I am home again.

Good quality ground lamb is easy to find in most supermarkets these days – my favorite is from Cedar Springs which claims, “restaurant quality”. As for the Tzatiki the folks over at Sabra (the Humus people) have nailed it so I do not bother making my own. I often add Kale to my greek salad to change things up but be aware, kale has a few more carbs than romaine.

IMG_8191 IMG_8189

Greek Lamb Burger
Serves 2
A greek style burger that you will love
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Prep Time
20 min
Cook Time
16 min
Total Time
36 min
Prep Time
20 min
Cook Time
16 min
Total Time
36 min
677 calories
3 g
228 g
47 g
58 g
20 g
247 g
880 g
1 g
0 g
22 g
Nutrition Facts
Serving Size
247g
Servings
2
Amount Per Serving
Calories 677
Calories from Fat 421
% Daily Value *
Total Fat 47g
72%
Saturated Fat 20g
99%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 228mg
76%
Sodium 880mg
37%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 58g
Vitamin A
16%
Vitamin C
5%
Calcium
12%
Iron
26%
* 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. 1.5 garlic cloves
  2. 1/2 tsp kosher salt
  3. 1 tsp ground cumin
  4. 3/4 tsp ground coriander
  5. 3/4 tsp sweet paprika
  6. 3/4 tsp ground cinnamon
  7. 1/2 tsp cayenne
  8. 1/4 cup finely chopped cilantro
  9. 1 pound ground lamb (not lean)
  10. 1/8 cup feta cheese - crumbled
Instructions
  1. In a large glass bowl add the ground lamb.
  2. On a cutting board mash the garlic with salt with the edge of a large chef knife to make a paste.
  3. Evenly spread the garlic paste on the lamb.
  4. Mix the cumin, coriander, paprika. cinnamon, and cayenne in a small bowl.
  5. Evenly sprinkle the spices over the lamb.
  6. Add the cilantro and the crumbled feta cheese.
  7. With your hands mix well being careful not to over work the lamb.
  8. Form 2 burgers with a burger press.
  9. Grill on med high heat for about 8 min per side for med rare.
Notes
  1. 2 tbsp of the Sabra Tzatziki has - 2 grams carbs, 2.5 grams of fat, 40 calories.
beta
calories
677
fat
47g
protein
58g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Pork Tenderloin with Tarragon Mustard Cream Sauce

pork tenderloin in tarragon mustard cream sauce

Mains | December 6, 2015 | By

My wife Lisa and her family have been making this pork tenderloin recipe for decades. We used to serve it with rice and in recent years shied away from it because like most people we were programmed to think heavy cream (fat) was the enemy. And…

If you are eating a usual high carb diet then adding heavy cream to the mix will indeed add density to your waistline.

Now that we spend most of our days in ketosis we have re-introduced this favorite to our monthly menu. The kids still get the rice but my wife and I opt for sauteed broccoli rabe or mashed cauliflower and a salad to go with. It’s good to be Keto!

Pork Tenderloin with Tarragon Mustard Cream Sauce
Serves 4
An quick and easy family favorite for generations
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
482 calories
3 g
206 g
24 g
61 g
10 g
267 g
249 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
267g
Servings
4
Amount Per Serving
Calories 482
Calories from Fat 216
% Daily Value *
Total Fat 24g
37%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 206mg
69%
Sodium 249mg
10%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 0g
Protein 61g
Vitamin A
10%
Vitamin C
2%
Calcium
6%
Iron
19%
* 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 pork
  1. 2 lbs pork tenderloin - about 2 loins
  2. 1.5 tbsp EV olive oil.
  3. fresh ground salt and pepper.
For the cream sauce
  1. 1.5 tbsp fresh tarragon - chopped fine
  2. 2 tsp country dijon mustard
  3. 1/2 cup heavy cream
  4. fresh ground salt and pepper
For the pork
  1. Make sure the pork is room temperature.
  2. Dust with salt and pepper.
  3. Drizzle olive oil and coat pork on all sides.
  4. Put pork on a preheated grill - reduce heat to medium - medium low.
  5. Grill pork on both sides about 8 minutes per side for medium.
  6. Remove from heat, cover and let stand for 10 minutes.
  7. Slice pork 1/4 inch slices on an angle.
For the cream sauce
  1. In a small sauce pan combine mustard, tarragon, and cream.
  2. Simmer on very low for 10 minutes.
  3. Add salt and pepper to taste.
  4. Stir occasionally.
  5. Be careful not boil sauce.
  6. Pour the sauce over the pork.
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calories
482
fat
24g
protein
61g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Suzies Meatballs

meatballs

Mains | November 15, 2015 | By

Good friends of ours, Stan and Suzie shared this recipe years ago and I have been making Suzies Moms’ Meatballs ever since. If you can find a friend of Italian heritage that is willing to part with her family recipe – learn it and love it as we have.

It’s simple and yet authentic and always makes the kitchen smell so good.

Thanks Suzie! I have only adjusted one thing to make these lower carb and you would never know!

Suzies Meatballs
Serves 6
Authentic Italian Meatballs and Sauce
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
558 calories
12 g
220 g
30 g
58 g
11 g
322 g
1384 g
4 g
0 g
17 g
Nutrition Facts
Serving Size
322g
Servings
6
Amount Per Serving
Calories 558
Calories from Fat 269
% Daily Value *
Total Fat 30g
47%
Saturated Fat 11g
57%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 220mg
73%
Sodium 1384mg
58%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
7%
Sugars 4g
Protein 58g
Vitamin A
17%
Vitamin C
29%
Calcium
39%
Iron
20%
* 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 meatballs
  1. 2 lbs Ground Meatloaf Mix (Pork, Beef, Veal)
  2. 2 eggs
  3. 1.5 cups Pecorino Romano cheese (reserve some for sprinkle later)
  4. 1/3 cup almond meal or flour
  5. 1/4 cup fresh chopped parsley
  6. 2 large cloves fresh minced garlic
  7. 2 tsp each fresh ground salt and pepper
  8. 2 tbsp EV olive oil
For the sauce
  1. 28oz can San Marzano whole peeled tomatoes
  2. 1.5 tbsp tomato paste
  3. 1 medium onion chopped
  4. 1 large cloves fresh minced garlic
  5. 1/4 cup fresh chopped parsley
  6. 6 leaves fresh chopped basil
  7. fresh ground salt and pepper to taste
For the Meatballs
  1. In a large glass bowl add first 7 ingredients.
  2. Gently mix well.
  3. Heat a large dutch oven or similar large pot on medium heat with olive oil.
  4. Form meatballs approximately 2" round. (around 12)
  5. In batches brown meatballs on all sides.
  6. Set browned meatballs aside on a plate.
For the Sauce
  1. Add onions and tomato paste to pot and cook using meatball oil still in the pot.
  2. Sauté 3-5 min.
  3. Then sauté in the garlic and parsley.
  4. Add the can of tomatoes and juice.
  5. Mash up the tomatoes with a large spoon or tongs.
  6. Add basil.
  7. Add salt and pepper to taste.
  8. Place meatballs single layer in the pot and add any drippings.
  9. Cover and simmer on low for 30 minutes max.
  10. Stir occasionally.
Notes
  1. This is a fresh sauce and should only cook for 30 minutes max. If it gets dark it is burnt!
Adapted from Suzie M.
beta
calories
558
fat
30g
protein
58g
carbs
12g
more
Adapted from Suzie M.
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 So now that you have these great meatballs… where are you gonna put em? We still make pasta for my daughters but Lisa and have moved on to Spahgetti Squash. So easy to prepare and such a great lower carb alternative. If you are planning this meal for dinner be sure to save most of your carbs for later in the day. It will be so worth it – Mangia!

Spaghetti squash
Serves 4
A simple and quick recipe for Spaghetti squash
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
58 calories
7 g
8 g
3 g
1 g
2 g
105 g
56 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
105g
Servings
4
Amount Per Serving
Calories 58
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 56mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 1g
Vitamin A
4%
Vitamin C
4%
Calcium
3%
Iron
2%
* 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 cups Spaghetti squash - Aprox. 1 large.
  2. fresh ground salt and pepper
  3. 1 tbsp butter
Instructions
  1. Cut the squash in half the long way.
  2. Scrape out the seeds
  3. Season with fresh ground salt and pepper.
  4. Place in a microwave safe plastic bag. Pierce the bag with a few vent holes
  5. Microwave on high for 10 minutes or until a fork can pierce the flesh easily.
  6. Shred flesh with a fork.
  7. Add butter. (optional)
Notes
  1. I'm not really a fan of Microwave cooking but my wife Lisa makes it this way and it comes out amazing every time.
  2. Net carb count on a cup of Spaghetti squash is only 5 grams.
beta
calories
58
fat
3g
protein
1g
carbs
7g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Killer Caesar Salad

Caesar Salad

Mains, Salads | November 13, 2015 | By

My Infamous Caesar Salad has been know by family and friends for decades. I experienced my first table side Caesar Salad back in the late 80’s at La Vie n Rose on the Berlin Turnpike. I was blown away… asked the waiter for the recipe and have been mashing forks in a large Vermont hand-carved wooden bowl ever since. More recently,

I found a great version in Unionville CT, made table-side by a native New Orleans Restauranteur transplant named Matthew at his upscale restaurant of the same name.

His version was slightly different but amazing all the same. I always enjoyed our conversations as I watched his moves carefully in order to improve my skills. By chance, Lisa and I were there for dinner the night after Matthew passed away suddenly. He will be missed by many who enjoyed his stories and his creole inspired cuisine. As an homage to the former owner, his 2 large Wooden Caesar Salad bowls still adorn the new space refreshed by Cure which has recently opened in its place. 

Matthew

Matthew dazzling with Bananas Foster.

So my recipe below comes from years of study and has been adapted for a lower carb lifestyle and a quicker and creamier execution as we make this recipe weekly. If you’re lucky, you will have some extra dressing for a lunch Caesar salad the next day. I usually add some prosciutto di parma for my leftover lunch version.

 

Killer Caesar Salad
Serves 4
A Caesar Salad you'll remember and make often.
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Prep Time
15 min
Cook Time
5 min
Total Time
25 min
Prep Time
15 min
Cook Time
5 min
Total Time
25 min
399 calories
16 g
85 g
29 g
22 g
9 g
404 g
903 g
5 g
0 g
18 g
Nutrition Facts
Serving Size
404g
Servings
4
Amount Per Serving
Calories 399
Calories from Fat 257
% Daily Value *
Total Fat 29g
45%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 85mg
28%
Sodium 903mg
38%
Total Carbohydrates 16g
5%
Dietary Fiber 8g
31%
Sugars 5g
Protein 22g
Vitamin A
554%
Vitamin C
27%
Calcium
57%
Iron
26%
* 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 clove of garlic
  2. 7 anchovies
  3. 2 tbsp fresh lemon juice
  4. 1 tsp fresh ground pepper
  5. 1 tsp of dried oregano
  6. 1.5 tbsp mustard powder ( dijon mustard is also an option)
  7. 1 tbsp worcestershire sauce
  8. 1 egg yolk - coddled
  9. 1/4 cup EV olive oil
  10. 1/4 cup avocado oil
  11. 1 tbsp red wine vinegar
  12. 1.5 cups grated and shaved Parmigiano-Reggiano
  13. 10 fried pork skins (chichamarrones)
  14. 2 hearts of romaine
For the dressing
  1. In a mini-prep processor add the garlic, anchovies, ground pepper, and lemon juice.
  2. Blend until well combined.
  3. Add oregano, mustard powder, worcestershire sauce, and egg yolk.
  4. Blend until well combined.
  5. Drizzle olive oil and then avocado oil slowly as you blend until creamy.
For the Salad
  1. In a large bowl - tear lettuce, by hand only to large bite sized pieces. Discard green tops.
  2. Grate 1 cups of the Parmigiano cheese. Shave the other 1/2 cup - set aside.
  3. Toss the salad with dressing until well coated.
  4. Add the grated Parmigiano - toss well.
  5. Sprinkle the red wine vinegar and toss again.
  6. Add the shaved Parmigiano - toss well.
  7. Add the croutons - fried pork skins - break them each in 2.
  8. Add fresh ground pepper to taste.
  9. Serve right away.
Notes
  1. To make it a meal on its own add sliced grilled chicken, salmon, shrimp or steak.
  2. Extra dressing may be enough for a lunch salad the next day - so nutrition info per serving may be off (high) a bit.
Adapted from Matthew Popkin
beta
calories
399
fat
29g
protein
22g
carbs
16g
more
Adapted from Matthew Popkin
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/