Lots of keto foods: Recipes and pictures! PART 2

To continue my recipes, next up will be the Rahmgeschnetzeltes...

Rahmgeschnetzeltes (creamy pork strips)
serves 2-3
ingredients:
300 grams pork fillet, sliced in strips
salt
pepper
paprika powder
1 TB of expeller pressed coconut oil
2 TB butter
1 small onion chopped finely
300 grams mushrooms, chopped (I tend to use ones that are in season, this time I used the brown champignons)
1 clove of garlic, pressed
some fresh thyme, finely chopped (maybe half a teaspoon)
1/2 cup of beef stock (I used homemade)
200 gram pot creme fraiche
freshly chopped flat leaf parsley to garnish


Season the pork strips with the salt, pepper and paprika.
In a heavy skillet melt one TB of the butter and sautee the chopped onion until golden. Right before the end, add the pressed garlic and the mushrooms and cook until soft. Add the thyme and stir. Remove the onions/garlic/mushrooms with the fat from the pan. Now melt the coconut oil and the rest of the butter in the pan and let brown lightly, and then add the seasoned pork strips. Fry until lightly browned and cooked through. Now add the onion/ mushroom mixture back to the pan, and add the beef stock and deglaze. Leave to simmer so the liquid is reduced and the meat becomes tender. Add the creme fraiche, taste to see if it needs more salt, garnish with the fresh parsley and serve. If the sauce is not as thick as you would like, thicken it with a little guar gum. I served this with cauliflower mash and half an avocado, but it is just as delicious with zucchini noodles, shirataki noodles or a nice green salad.


Next up: Stamppot!

Stamppot (a Dutch mashed winter dish!)
serves 4
ingredients:
2TB butter
2TB expeller pressed coconut oil
1 medium cauliflower (cooked, and mashed with 3 oz of cream cheese and seasoned with salt and pepper)
1/2 savoy cabbage, chopped
1 small onion, finely chopped
1 clove of garlic, pressed
4 oz mature gouda cheese, cubed
4 oz of crispy crumbled bacon. Save the fat!
4 medium sized pork chops
salt and pepper to season
1/4 cup beef stock
small splash of dry white wine
3 oz double cream




Cook and mash the cauliflower and set aside. In one skillett, add a TB of butter and a TB of coconut oil and  fry the seasoned pork chops until cooked. Remove the chops to a plate and deglaze the pan with the splash of white wine and then the beef stock. Reduce a little, add the cream and let cook a little until a bit thickened. Put the pork chops back in the pan with the juices on the plate and put in the sauce so they stay warm. In a skillett, fry the bacon in 1 TB of coconut oil until crispy. Remove the bacon from the pan and now fry the chopped savoy cabbage until cooked and nicely browned in places. Add the onion to the mix and cook on medium a further couple of minutes until glazed. Add the garlic and sautee for another minute or so. Now it's time to put it all together: in the cauliflower mash (heat up if too cold) add the savoy cabbage/onion/garlic mixture stir well. Now add the bacon and the cheese cubes. To serve: add a pork chop with some sauce to a plate, and make a little sauce 'valley' in the mash too... This is very hearty and warming. The cabbage mixture freezes well, if you leave out the cheese.


And finally for this round of keto recipes: Dutch beef stew in the crock pot

 Dutch slow cooked beef stew or 'sudderlapjes'
serves 6
ingredients:
2 TB expeller pressed coconut oil
2 pounds of braising beef, in large pieces (I had 3 pieces)
seasoning (I used salt, pepper, paprika)
1 TB of tomato paste
1 large onion cut into 6 or 8 pieces
2 carrots, chopped in large pieces (they come out before eating, too carby)
a piece of celery root, chopped in pieces (I had about 8 1 inch pieces)
1/4 leek, chopped in pieces
3 cloves of garlic, chopped into 4 pieces each
2 medium tomatoes quartered
3 bay leaves
sprig of rosemary
3 sprigs of thyme
parsley, freshly chopped
1 cup of creme fraiche
1 TB of cold butter
guar gum for thickening if necessary



In a 6 quart crock pot, add all the vegetables.
Season the beef on both sides.
In a heavy bottomed pan/pot melt the coconut oil and brown the seasoned beef on both sides. Now transfer the meat to the crock pot, and lay on top of the vegetables. Deglaze the pan with the water and add in the tomato paste. Pour this into the crock pot and add the wine and the beef broth. Add the thyme and rosemary and cook on low for 6 hours. After about three hours, stir things around a bit if you like. After six hours, check if the meat is falling apart. This means it's cooked. Now remove the carrott pieces and the bay leaves. Add the creme fraiche and set to high until the stew starts bubbling again. Now add the cold butter and if you need more thickening the guar gum. Finally add the creme fraiche and chopped parsley and serve. This is delicious as a thick soup, or over shirataki noodles or rice as well as cauliflower mash. Really good. This freezes well too, so great for making in advance.

Lots of keto foods: recipes and pictures! PART 1

I've been paying attention to my macros lately and adapting lots of Low Carb and High Carb favourites to suit my keto macro needs.

I also bought a CrockPot and have been using it for slow cooking and of course for making bone broth! I'm going to be daring and even make some fish stock soon! I ordered some fish bones and heads, etc from the fresh fish counter at my local supermarket and picking them up this weekend, so I'll get back to you on that one!

First off, my favourite breakfast: Keto Porridge, Dutch style...

Keto Porridge, Dutch style
serves 2
ingredients:
1TB ground flax seeds
2TB ground almonds
2TB ground hazelnuts
2TB chia seeds
4TB dried coconut, I use finely chopped, it looks a little like sawdust!
2 scoops protein powder (I use Source Naturals vanilla whey protein powder)
1TB gelatin powder (I use Great Lakes Beef Gelatin)
1/2 tsp ground cinnamon
1/2 tsp ground vanilla bean
sweetener to taste (I use stevia powder)
pinch of celtic or himalayan salt
1/2 cup double cream (I use organic cream)
1 1/2 cups cold water
2 TB butter (I use Kerrygold)


In a small pan mix all the dry ingredients. Add the cream and the water, whisk until everything is mixed and let stand for 5 or so minutes. The mixture will thicken. Now slowly heat the mixture until it starts bubbling. Keep stirring and turn the heat to low for another minute or two. As you are heating the mixture it will get less solid, but don't worry, if you serve it will thicken up properly again. If you find the mixture too thick, just add a little more water.

To serve, divide the mixture into two bowls, add more sweetener if you feel you need it and top the porridge with a TB of butter. EAT!
I prepare the dry mixture beforehand and divide it per portion in a plastic bag. Then, when I want to eat my breakfast I have everything ready and I can cook it in 7 minutes. Perfect.


Next up: Oopsies, my style; I used Cleochatra's recipe (My Lighter Life) as my starting point and added a few bits so they held up better and had a bit more flavour. These are savoury keto replacement bread buns.

Oopsies, my style
makes approx 14-16 buns
ingredients:
6 large eggs at room temperature, separated
1/4 tsp cream of tartar (Weinsteinbackpulver)
200gm package plain cream cheese (I use Buko, der Sahnige)
2 TB bleached almond flour
2 TB flaxmeal
4 TB ground parmesan cheese
pinch of salt
ground black pepper
paprika powder, unsmoked

Preheat oven to upper lower heat setting and to 160 degrees celsius.

Separate the eggs and add the cream of tartar to the egg whites. Also add a pinch of salt. In another bowl mix the yolks with the cream cheese, the almond flour, the flax meal, the parmesan cheese, a little salt, pepper and paprika. I use a handheld mixer and make sure everything is well blended.
Then whip the egg whites until very stiff and slowly fold into the yolk mixture. Once mixed (it's ok if not perfectly mixed) get two baking sheets and line them with parchment paper. On each sheet drop about 6-8 mounds of the mixture, making them a little flatter and a bit round. I don't really worry about the shape. Then put the sheets above one another in the oven and cook for 15 minutes. Then switch the sheets round so all the buns get cooked evenly and let cook for another 15 minutes. Then turn off oven and leave with the door open for about 5 minutes. Take the buns, they will be pretty flat by now, out of the oven and leave them to cool on a rack.

To store, use a container and layer the buns between paper and keep the lid loosly on top. These keep up to a week or so in the fridge and they can be frozen too. When you thaw them, make sure some air can get to them, otherwise they become wet and sticky. The buns can be toasted as well.


Next recipe: creamy spinach and ground beef. It's really a beef florentine style dish, made simple for a quick meal.


Creamy spinach and ground beef

serves 2
ingredients:
2 TB expeller pressed coconut oil
250 grams of ground beef
salt
pepper
paprika powder
dried majoram
dried basil
1 1/2 cups frozen chopped spinach, defrosted and drained
4 oz cream cheese





In a heavy bottomed pan melt the coconut oil and fry the beef. Halfway through the beef being cooked, add the herbs and the spices. Make sure the beef is broken up properly. Once cooked, add the spinach and heat through. Finally add the cream cheese. Serve on top of shirataki rice or noodles and top with some freshly ground parmesan cheese. This meal takes about 15 minutes to cook, so perfect when you have little time and still want a nutritious dinner.

Part 2 coming up after the break... xxx C.