Sometimes it’s beef/pork, or beef/veal or beef/pork/veal. Today it was all ground beef, because it’s what I had on hand, but it was very high quality ground beef and suited the gnocchi perfectly.

Gnocchi with Bolognese is Italian Meat and Potatoes

Over the last decade or so the idea meat and potatoes has gotten a bad rap. The “thin” generation of the 1950-70’s ate meat and potatoes several dinners a week. It’s all in portion control, healthy ingredients.

It’s not typical to serve bolognese with gnocchi. I usually serve it with a paparadelle pasta, but I thought it would be fun to make a serious comfort food dish as a play on meat and potatoes. Everyone loved it and I actually made it twice in one week with no complaints.

You can make your own gnocchi with the recipe below or buy they store bought. The big advantage of using gnocchi is that they cook in about a minute.

I’ve made no egg version here, but this version uses egg yolks, and they come out perfectly soft. The other thing I did differently from my other recipe is changing the flour to an Italian flour.

Gnocchi Ingredients

• 1 pound potatoes
• 1 cup unbleached flour, more as needed
• 2 egg yolks

I baked the potatoes and while still warm put through a ricer, which also makes the best mashed potatoes.

When you rice the potatoes warm with the skins, they come right off. Don’t use more flour than necessary or the gnocchi will be tough.

Bolognese Sauce

I have made no less than six bolognese recipes here. The basic technique is always the same, but the variations come with the meat chosen and sometimes a fun addition for the fall season. Whatever you choose from the very classical recipe or a recipe with a twist, you will find them hearty, delicious, and perfect for gnocchi.

• Five Bolognese Recipes
• What is Bolognese, Your Questions Answered and One New Bolognese Recipe

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Gnocchi with Bolognese

An Italian meat and potatoes comfort meal, Potato gnocchi with Bolognese.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Gnocchi Ingredients

• 2 pounds potatoes
• 2 cup unbleached all-purpose flour
• 4 egg yolks

Instructions

Gnocchi Instructions

• Bake potatoes in 375 degrees oven, until tender in middle. This is better than boiling the potatoes, because it will dry them out. If you rice the potatoes, you will not need to peel. The peel comes right off.
• Do not add all the flour at one time. Start by adding a half cup and then keep adding, just until you have a dough you can work with.
• Add in egg yolks. Don’t overwork. If the mixture seems too wet, add a little flour a tablespoon at a time. Too much flour will make gnocchi tough.

  Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender.
• The ridges serve to hold the sauce.
• Use 4 quarts of water in sauce pan to boil. Add salt. In the beginning, add 3 gnocchi and cook only FOR TEN SECONDS. Taste and if too floury, add only 2 or 3 seconds. If you are tempted to cook your gnocchi behind this point, they will become the dreaded piece of rubber.
• Time your gnocchi to be ready when your sauce is done, cooking the gnocchi in the last stretch of those 45 minutes. When gnocchi is ready, add grated cheese, and then the sauce.
• Serve immediately. Season to taste.

Notes

Double recipe for 4 to 6 servings.

The post Gnocchi Bolognese (Italian Meat and Potatoes) appeared first on Spinach Tiger.

There is always someone to help, someone who needs help and much to be grateful for if you are reading this.

I wish I could share this soup, because it has a soothing effect. It’s creamy, and flavorful in a way that creates a good soup memory. Perhaps you know someone who needs a bowl. Make it, put it in a big jar and deliver it to a friend. It woucl mean a lot.

True Food Kitchen Butternut Squash Soup (copycat)

 I’ve made butternut squash soup here before made with roasted apples, and that’s quite delicious, but this this version, inspired by True Food Kitchen has become my new favorite. The chef, at the time, gave me the recipe for the soup. I lost it, so I went back and ordered the soup again, taking in every bite, and memorizing the flavor.

Here’s the thing with the True Food Kitchen Butternut Squash Soup. It’s more about the texture that makes this soup so special and I remembered that the recipe used coconut milk. This is what gives the soup its special creaminess that makes this one of my all time favorite soups that comes out of my vitamix on a frequent basis. 

What do you need to make this butternut squash soup?

You need a beautiful, roasted butternut squash, a  can of coconut milk, freshly ground ginger,  turmeric and some heat. I use   piment d’espelette.   You could use a dash of cayenne pepper, but I find that can be harsh if not used properly, so go gently. 

 If I still find the soup a little too thick I’ll add a small amount of water or broth if available. Salt and pepper are a must, and if you like to garnish soup, as I do,  add some fried sage and toasted almonds. You could also add in some arils from a pomegranate! Arils are great in a spicy soup, balancing out the heat and adding a fun texture.

What Coconut Milk do I use for True Food Butternut Squash Soup?

I use the organic coconut milk from Trader Joe’s. It works beautifully. Coconut cream will be too rich. I have a friend who adds a banana to his butternut squash soup instead of coconut milk. He says it comes out very creamy and you don’t taste the banana. If anyone does that, please let me know how that goes.

How do you make a roasted butternut squash?

This is the best part. Roast it whole. It will shrivel and shrink up. Let it cool a bit, cut it lengthwise, take out any seeds, and scoop that beautiful flesh into a super blender, like a Vitamix. 

More Butternut Squash Recipes from Spinach Tiger

More Healthy Soups from Spinach Tiger

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True Food Kitchen Butternut Squash Recipe

Butternut Squash Soup made with Coconut Milk

Course Soup

Cuisine American

Keyword butternut squash, soup, true food kitchen

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 1 large butternut squash
• 1 can coconut milk
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons salt
• 1/2 teaspoon piment d'espelette or cayenne
• 1 teaspoon fresh grated ginger or to taste
• 1/2 cup water or broth if needed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sea salt

Garnish

• 2 tablespoons butter
• 12 sage leaves
• 1/4 cup sliced almonds toasted

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, whole until softened (about 30-40 minutes), depending on size.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash salt, pepper. Add turmeric one teaspoon at a time (for personal taste), piment d'espelette or dash of cayenne (or heat of your choice).
• Place squash, fresh ginger, half of coconut milk, blend until thoroughly completely pureed. Add more coconut milk until incorporated and you get the creamy texture you desire. I use the whole can, but you may not want to.
• Move the soup into a pot to heat on low. You may choose to add in a little broth if you need to thin soup down.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add sage leaves should be browned not burned.
• Roast almonds for 3 to 4 minutes in 400 degree F. oven.
• Season again with salt and pepper as needed.
• Add garnish upon serving.

Notes

  I use Piment d’espelette often in soups like these. You can use cayenne, but do so gently.

The post Copycat True Food Kitchen Butternut Squash Soup appeared first on Spinach Tiger.

Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Tips for Making Keto Pumpkin Bread

• Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
• Use parchment paper, as high protein flours like nut flours tend to stick.
• Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
• Fold dry ingredients gently into the wet ingredients.
• Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
• Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
• Take internal temperature of pumpkin bread to 207 degress F.
• Use maple extract if you have it instead of vanilla.
• Cool for at least 15 minutes before removing from bread pan.
• If you don’t have parchment paper, cool bread completely before removing.
• Top with Glaze if you want the pumpkin bread to be sweeter.
• Make sure walnuts are fresh; they can go rancid.
• Sweeten bread with Swerve granulated.
• Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
  

Ingredients for Keto Pumpkin Bread

• Almond Flour
• Coconut Flour
• Baking Powder
• Xanthan Gum
• Golden Flax Meal
• Salt
• Swerve Granulated
• Eggs
• Pumpkin Puree
• Avocado Oil
• Pumpkin Pie Spice (homemade recipe here)
• Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Why do I Make Two Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.

Macros

Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

More Keto Pumpkin Recipes from Spinach Tiger

• Keto Pumpkin Cookies
• Keto Pumpkin Bundt Cake
• Keto Pumpkin Streusel Muffins
• Keto Crustless Pumpkin Pie Squares
• Keto Pumpkin Cheesecake
• Keto Pumpkin Muffins
• Keto Pumpkin Pie
• Keto Pumpkin Scones

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Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin

Course Dessert Keto

Cuisine American

Keyword keto pumpkin bread, keto, grain free, pumpkin bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Calories 172kcal

Ingredients

Dry Ingredients

• 2 cups almond flour 224 grams
• 2 tablespoons coconut flour 28 grams
• 4 tablespoons Golden Flax Meal
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1/8 teaspoon nutmeg Freshly Ground
• 2 tablespoons pumpkin spice Homemade Recipe Here
• 1 cup chopped walnuts

Wet Ingredients

• 1/2 cup avocado oil
• 1 cup swerve
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree

Glaze

• 1/2 cup Swerve confectioner's sweetener
• 4 tablespoons heavy cream or water

Instructions

CUPCAKE INSTRUCTION

• Preheat oven to 350 F. 180 C. Gas 4
• Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
• Mix eggs until fully blended very well.
• Stream in avocado oil.
• Add pumpkin puree and vanilla. Mix well.
• Add in dry ingredients. Mix on low until just incorporated.
• Line bread pans with parchment paper. Give sides a light spray.
• Pour into two small bread pans. (8 x 4)
• Small: Bake 25-30 minutes until internal temperature 207 degrees F.

Glaze

• Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.

Notes

NET CARBS: 2 

The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 

Nutrition

Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

The post Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo appeared first on Spinach Tiger.

Fresh Green Beans, Potatoes with Pesto is one of best summer side dishes you can make. This is a classic Italian combination (often made in the Lombardy region with pasta). The combination just works, and it’s the pesto that brings it together. It tastes like summer but delivers comfort.

This is a dish served room temperature and can be your go to for a barbecue or summer potluck.

You can use your favorite pesto of which I have several recipes here, which I will list.

If you’re in a hurry a store bought pesto works, but if you’re like me and have a ton of basil this summer due to the daily rain we have been experiencing in Tennessee, you’ll want to use it.

What Kind of Potatoes for this Recipe? How to Cook!

You want to use Waxy Potatoes, but that will hold their shape and not fall apart.

I like to use yukon golds. But other choices include red potatoes and new potatoes.

• Put the potatoes into cold salted water.
• Bring to a boil, and then turn down to simmer.
• Test with a fork, which should easily penetrate the potatoes.
• Drain immediately.
• Make sure potatoes are same size. I will try to buy similar sized potatoes and just cut in half. As they cool, the skins will slip off. Then I will cut into large bite sized pieces.

How to Boil Greens Beans?

Rinse, trim and place in boiling water for 5 to 10 minutes, depending on how “done” you want your green beans. I like them somewhere in the middle. When

TIP: I threw the green beans in with the potatoes during the last six minutes of cooking, saving a pot.

Pesto (Many Variations)

I have made many different variations over the years, mainly changing out the nuts. Pine nuts are expensive, but I think they are an optimal choice. However, blanched (no skins) almonds, pistachios and macadamia nuts work well too. Another great option in this recipe would be a mint pesto (mix mint with basil) for a fresh take.

• Bucatini, Scallops with Almond Pesto
• Mint Pistachio Pesto
• Authentic Italian Pesto with Pine Nuts
• Shrimp with Macadamia Nut Pesto

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Green Beans Potatoes with Pesto

Boiled Potatoes with a Pesto, served at room temperature makes the most delicious Italian Potato Salad.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 pound golden yukon potatoes
• 1 cup Basil Pesto

Pesto

• 2 cups tightly packed fresh picked basil leaves
• ½ cup extra virgin olive oil
• 2-4 tablespoons starchy water from boiled potatoes
• 3 tablespoon pine nuts, blanched almonds or pistachios
• 2 cloves of garlic finely chopped before processing
• 1 teaspoon salt

Complete by Hand

• 1/2 cup freshly grated pecorino romano cheese
• 3 tablespoon butter optional

Instructions

• Scrub the potatoes clean. Remove any parts of skin that you would not want to eat. Leave skins on,
• Cut in half or if small no need to cut. Keep them even sized.
• Trim green beans.
• Put in large pot with cold water 2 inches above potatoes.
• Bring to boil. Turn down to a simmer, until the potatoes are fork tender.

  At this point add trimmed green beans.
• Drain but reserve 1/4 cup of starchy water for the pesto.
• The skins of the potatoes should slip off. Cut as needed into large bite sized .

Pesto

• Wash basil and pat with paper towels. Process garlic, pine nuts (or other choice of nuts) basil, olive oil for processor until you have a creamy consistency. At this point add in some hot starchy water, a tablespoon at a time to thin down just a bit.
• Add in the rest of the ingredients by hand, first adding in all cheese until it is really smooth. Then add butter in at the end. You can choose to skip the butter if you want to.
• Toss potatoes and green beans with pesto while they are still warm. Serve at room temperature.

The post Summer Side: Green Beans, Golden Potatoes with Pesto appeared first on Spinach Tiger.

Spinach Tiger loves ground beef. It’s our go to for easy meals that are fast, but not fast food. A meal like this can be made in about twenty minutes, Those of us who don’t want to rely on processed or frozen food need these ideas.  

Crack slaw is one of those easy, approachable recipes that is a savior when you’re eating low carb and you’re short on time. I’m not sure where this was invented or created. There are many recipes for it on the web and everyone puts their own spin on it.

My take for crack slaw is to slather it with an easy three-ingredient comeback sauce.

One of the ways I like crack slaw is to use a mixture of ground beef and ground pork because it makes me feel like I’m eating an egg roll. You can choose your ground meat. Most use beef, but the pork adds in a little extra flavor, resembling more of  that egg roll taste.

How to Make Crack Slaw with Comeback Sauce

It generally start with a little olive oil or avocado oil with some garlic, followed by ground meat. Once the meat is browned, l’ll add in the cabbage, fresh ginger, sesame oil, tamari or soy sauce. My secret for crack slaw is using my own homemade comeback sauce at the end.

Tip for Browning Ground Beef

This is a great tip that actually works for browning ground beef. I don’t know why it works, but it does.

• Add 1/4 teaspoon baking soda to 2 tablespoons water. Pour over raw beef and wait 15 minutes before frying.

The Comeback Sauce

My comeback sauce is pretty simple. I use sriracha, mayonnaise, and a touch of soy sauce (tamari). I’ve seen recipes with a long list of ingredients, but this does it for me. I’ve tried adding in various ingredients and they did not work!

The ratio is mayo/sriracha is 4/1 and the tamari is to taste. You may want to add a tablespoon of tamari, but I would start with a teaspoon at a time. It’s so good.  It has the acid, fat and salt necesary. Creamy, tangy, and cool enough to counteract some of the heat in the crack slaw.

So tell me, do you have a secret sauce recipe? I’d love to hear about it.

More Ground Beef Ideas

• Ground Beef Cabbage Stir Fry
• Stuffed Cabbage
• Ground Beef with Peas and Onions, (most popular recipe).
• Ground Beef Stuffed Peppers
• Sautéed Cabbage with Bacon and Onion
• Beef Cabbage Soup

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Crack Slaw with with Three Ingredient Comeback Sauce Recipe

An easy ground beef and shredded cabbage dish, using bagged cole slaw mix, sesame oil, sriracha and ginger.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

Prep Ground Meat

• 1/3 teaspoon baking soda
• 3 tablespoons water
• 1 tablespoon olive oil or avocado oil more if needed once the slaw is added
• 3 cloves garlic minced
• 1 pound ground beef see notes
• 1/2 pound ground pork
• salt pepper
• 1 bag cole slaw mix shredded cabbage
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon sriracha

Comeback Sauce

• 8 tablespoons mayonnaise
• 2 tablespoons sriracha
• 1 tablespoon tamari sauce or soy sauce more if needed

Instructions

• Mix baking soda and water. Pour over meat. Wait 15 minutes before cooking. This helps to brown the meat. In meantime, gather rest of ingredients.
• Saute the garlic in the oil just to soften.
• Add ground beef that has been seasoned with salt and pepper
• After meat is browned, add in the cole slaw mix.
• Mix thoroughly. It will seem like a lot of cabbage, but it will cook down.
• Add in sesame oil, ground ginger, sriraacha.
• Season to taste. You may need to add more oil.

Comeback Sauce

• Mix mayonnaise and sriracha together.
• Add tamari sauce one teaspoon at a time. Add as much as you need to taste, but not so much as to make this salty.

Notes

You can mix half ground pork, half ground beef for more flavor

The post Crack Slaw with Comeback Sauce Recipe appeared first on Spinach Tiger.

First things first. Gather your ingredients for the sauce, because you want it to chill in the fridge for an hour if you can.

Burger Sauce

• Mayonnaise (hopefully, made with avocado oil)
• Dijon Mustard
• Dill Pickle
• White Onion
• Paprika
• Worchestershire Sauce (or vinegar)
• Black Pepper

This is actually a riff on my big mac sauce but adding worchestershire and using dijon mustard. I really like this version a LOT. I did not include salt because pickles and worchestershire sauce is salty enough.

Technique for Cheeseburger Stir Fry

You want to get the meat crispy enough to be likened to a smash burger. Grey ground beef is not appetizing nor tasty.

Season your meat and use best baking soda technique. The baking soda technique helps to keep meat moist, and browns meat better.

How to Brown Ground Beef

Per each pound: 1/4 teaspoon baking soda. 1 tablespoon of water. Mix and pour over meat and wait 15 minutes prior to cooking. This really works. Each bite will have that smash burger crispiness on the edges.

Break the meat up as it is browning. I love this tool, or you can use a potato masher.

Once you are satisfied your meat is cooked, season as desired with salt the pepper, which happens to be the best two seasonings the world has ever seen.

Sprinkle with cheese of choice. Stick in oven just until cheese is melted. Or cover with lid and wait for cheese to melt.

Serve with chopped tomatoes, iceberg lettuce, and my best burger sauce. Of course, use lettuce of choice, but the crunch of iceberg works. Also, if you want to you could serve stir fry cheeseburger as lettuce wraps.

Variations

• Sautéed Mushrooms
• Crispy Bacon Bits
• Avocado Chunks
• Make dinner roll burgers (easier to fit into small rolls)
• Make cheeseburger tacos
• Make cheeseburger salad

My Other Favorite Low Carb Ground Beef Recipes

• Mini Meat Loaf Recipe
• Ground Beef and Cabbage Stirfry
• Ground Beef, Peas
• Keto Ground Beef Taco Meat

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Cheeseburger Stir Fry with Special Sauce

Cheeseburger Stir Fry with Special Burger Sauce

Course Salad and Salad Dressing

Cuisine American

Keyword Big Mac Salad, Big Mac Sauce

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Sauce Time 10 minutes minutes

Ingredients

Burger Sauce

• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire
• 2 tablespoons sugar free ketchup
• 3 tablespoons dill pickles finely chopped
• 2 tablespoons onion finely chopped
• 1 tablespoon pickle juice or white vinegar
• 1/2 teaspoon paprika
• salt to taste
• pepper to taste

Cheeseburger Stirfry

• 1 pounds ground beef
• 1/4 teaspoon baking powder
• 1 tablespoon water
• 2 tablespoons olive oil
• 1-2 cups shredded cheddar

Instructions

Burger Sauce

• Make sure pickles and onion are very finely chopped.
  
• Mix together with all ingredients.

Cheeseburger Stir Fry

• Mix baking soda with water and mix into the ground beef. This will make the beef cook up crispier. Wait 15 minutes before cooking.
• Heat oil in pan.
• Fry the ground beef on medium heat. Allow the edges to get a little crispy similar to smash burgers. This should take about 10-12 minutes.
  
• Add cheese and cover to melt.
  

The post Cheeseburger Stir Fry with Best Burger Sauce (Keto friendly) appeared first on Spinach Tiger.

How to Fry Eggplant without Breadcrumbs

I discovered this method when making chicken francaise and wondered if this could deliver the same results. All you need are a few ingredients:

• Eggplant
• Eggs
• Parmesan or Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Salt and Pepper

I used two kinds of eggplant, the regular size and the long skinny size, which I cut into coins.

• Use a peeler to remove the skin from larger sized eggplant, leaving it on the smaller size. This is a personal preference. You can leave the peel on.
• Slice about a half inch thick.
• Salt a baking sheet. Place eggplant on the salted sheet. Salt the eggplant on top side.
• Allow the eggplant to sit and lose moisture for at least 30 minutes. Then use paper towel to dry eggplant, and remove most or all of the salt.
• Dip in beaten egg. Dip in grated cheese.
• Add oil to frying pan. Make sure it’s hot before adding eggplant.
• Fry a few minutes each side until golden.
• Sprinkle with salt, pepper, Italian Seasoning.
• Make sure the pan isn’t crowded. Fry in batches, removing eggplant to paper towel.
• Add more oil if necessary for next batch.

Pecorino Romano or Parmesan Cheese?

I prefer pecorino romano over parmesan, but this recipe uses with either. Make sure you grate it fresh and very fine if you can. Pecorino is a sheep’s cheese with a distinctive tang and is saltier.

What to Do with Fried Eggplant

• Eat them just as is with salt. We used to devour the eggplant in minutes.

• Eggplant Bruschetta: Serve as an appetizer with an Italian Chopped Tomatoes, Basil, Olive Oil

• Eggplant Parmesan – this is truly comfort food. Use the eggplant to layer tomato sauce and mozzarella cheese.

• Eggplant Coins can also be served with a Yogurt Dip, ranch dressing or Tzatziki.

Eggplant Caprese

Make this even better as a starter course by adding tomato, basil and mozzarella cheese for a twist on caprese. You can chop the mozzarella or use mozzarella round. Make sure to add salt and pepper as a finishing touch.

More Eggplant Recipes

• Eggplant Soup
• Eggplant Rollatini
• Eggplant Parm with Pepperoni
• Italian Sausage Stuffed Eggplant
• Eggplant Lasagna
• Eggplant Benedict

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Keto Fried Eggplant Recipe

Course Vegetable

Cuisine Italian

Keyword keto eggplant

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Counter time for Sweating Eggplant 1 hour hour

Author Angela Roberts

Ingredients

• 1/4 cup olive oil use as needed
• 2 eggplants
• salt
• 2 eggs
• 2 cups pecorino romano or parmesan

Instructions

• Remove skin before slicing, using a potato peeler. You can choose to leave skin on.
• Slice eggplant. I like it medium thick, about 1/2 inch if I'm baking it without stacking it.
• Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
• Make sure to wipe off salt with paper towels before dipping into egg.
• Beat 2 eggs. You may not need all, so beat more as you need them.
• Add salt and pepper into eggs.
• Heat about an inch of oil in frying pan.
• Dip into egg, then pecorino cheese and fry eggplant over medium heat.
• Season with sea salt.
• Eat as is or use for eggplant bruschetta, eggplant lasagna, etc.

Notes

I like grated pecorino romano, but you can use parmesan. Pecorino is a sheep’s cheese. Parmesan is a cow cheese.

The post Parmesan Cheese Fried Eggplant Bruschetta (no breadcrumbs) appeared first on Spinach Tiger.

The cauliflower rice is flavored with a touch of saffron (optional), turmeric, mushroom powder, thyme, olive oil, salt, pepper. Additions are peas and tomatoes, which add more texture and color.

The one ingredient though that I think brings this home is the sliced toasted almonds. It brings a crunch and a flavor that makes each bite just right. I also think golden raisins would be a great addition, but I didn’t have them on hand.

First of all use frozen cauliflower rice. Costco sell a version with 4 individual bags, that you can either microwave or dry fry. I’ll explain what dry fry is because that’s how I made this recipe.

How to Cook Frozen Cauliflower

My favorite method is to plop the frozen cauliflower in hot cast iron frying pan with just a touch of fat (either oil or butter). This method gives you a chance to season the cauliflower, and make it less mushy. Any water due to the freezing evaporates, which results in a great texture.

Ingredients for Mediterranean Cauliflower Rice

• Frozen Cauliflower Rice
• Olive oil
• Tumeric
• Salt, Pepper
• Peas
• Tomatoes (fresh or sun-dried)
• Sliced toasted almonds

Variations

• Replace peas with golden raisins. You could even use both.
• Replace almonds with toasted pine nuts.
• Replace grape tomatoes with sun-dried tomatoes.
• Add a pinch, just a pinch, of saffron if you have it.

Mediterranean Rice Pairs with These Recipes

• Roast Chicken
• Za’atar Spiced Lamb Chops
• Grilled Lamb Loin Chops
• Lamb Meatballs
• Garlic Roasted Chicken Thighs

More Recipes with Cauliflower Rice

• Keto Shrimp Creole Cauliflower Rice
• Chicken with Cauliflower Rice
• Shrimp and Cheesy Cauliflower Grits
• Cauliflower Rice Risotto
• Keto Cajun Shrimp

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Mediterranean Cauliflower Rice

Mediterranean Cauliflower Rice with Shallots, Peas, Turmeric perfect for low carb dinners.

Course Side Dish

Cuisine Mediterranean

Keyword cauliflower rice

Ingredients

• 16 ounces frozen rice
• 2 tablespoon olive oil more if needed
• 1 tablespoon turmeric
• 1 cup frozen peas see notes
• 1 cup grape tomatoes or 1/2 cup sun-dried tomatoes
• 6 sprigs fresh thyme or fresh parsley
• 1/2 cup toasted sliced almonds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper more if needed

Instructions

• Heat a large frying pan. Add frozen cauliflower directly to pan without any fat, at first. Heat the cauliflower through and stir frequently.
• Once the cauliflower is heated through, add the oil, stir through, add turmeric, salt, pepper.
• Slice grape tomatoes. If using sun-dried, add a little of the oil in the jar for more flavor and chop the sun-dried tomatoes into small pieces.
• Add frozen peas and continue cooking until peas are cooked through. You may add more olive oil.
• Toast almonds in toaster oven for one minute or toast in a frying pan. Keep in mind, almond slices burn easily. Add to rice.
• Add fresh herbs and more salt and pepper if needed.

Notes

Instead of peas, replace with golden raisins 

The post Mediterranean Cauliflower Rice appeared first on Spinach Tiger.

There are two kinds of blackberries with many varieties.

Blackberries that grow wild on thorny bushes and are a bit hard to eat, and the thornless blackberries cultivated especially for markets and grocery stores.

The triple crown blackberry variety produces large fruits on vigorous plants with a delicious flavor and is just one of the types of thornless blackberries grown today. This is the kind you most likely purchase in the store or market.

Interesting Facts about Blackberries

• Blackberries are thought to have been around in North America, South America, Asia and Europe for over 30 million years. They do not grow native in Australia, but you can now find them there. However, you will not find a single blackberry in Antartica.
• Blackberries have been used for medicinal purposes by the Greeks and Romans, as well as for dyes.
• Early Christians associated blackberry juice with the blood of Christ and the thorny bushes with the crown of thorns.
• Blackberries also appear as ingredients for the occult, but I’d rather not think about that one.

Blackberries are a super food.

Blackberries are considered super healthy, as each little compartment is full of antioxidants, boasting brain health, oral health, high in Vitamin C, Vitamin K and Manganese. 

Ingredients for Blackberry Cobbler

• Almond Flour
• Coconut Flour
• Eggs
• Sour Cream
• Baking Powder
• Butter
• Swerve
• Vanilla Extract
• Blackberries

How to Make Keto Blackberry Cobbler

I really like to make cobbler in a cast iron pan, but you can use a cake dish. Make sure you mix all your dry ingredients together before adding to the pan. Beat eggs well. Add melted butter, sour cream and dry ingredients. Push the blackberries into the batter after the batter has been put in the pan.

Swerve is my sweetener of choice. Read here why I use Swerve. You can choose the powder erythritol of choice.

More Blackberry Recipes from Spinach Tiger

• Salad with Blackberries, Fresh Corn
• Best Sugar Free Flourless Chocolate Cake (Low-Carb, Sugar Free)
• Honey Baked Goat Cheese Salad with Blackberry Lemon Vinaigrette
• Blackberry Mint Julep Recipe
• Whiskey Buttermilk Pie with Blackberry Compote
• Blackberry Cobbler in Mason Jars

Print

Keto Blackberry Cobbler

Perfect, Easy Snack Cake made with fresh summer fruit.

Course Cake

Cuisine American

Keyword keto cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 servings

Calories 203kcal

Ingredients

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup Swerve Granulated
• 3 eggs
• 4 tablespoons melted butter
• 2 tablespoons sour cream
• 1 cup blackberries

Stabilized Whipped Cream Recipe Here

Instructions

• Preheat oven to 350 degrees F, 180 C.
• Mix all dry ingredients together.
• Beat eggs for 3 minutes
• Stream in melted butter.
• Add vanilla. Add sour cream.
• Add dry ingredients just until mixed.
• Pour into prepared pan. I used a 12 inch cast iron pan. You can use a 9 inch cake pan.
• Push blackberries in the batter.
• Bake for approximately 30-35 minutes or until golden brown.

Stabilized Whipped Cream Recipe Here

Nutrition

Serving: 1of 12 | Calories: 203kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Fiber: 3g | Sugar: 2g

The post Keto Blackberry Cobbler with Whipped Cream appeared first on Spinach Tiger.

I found a very easy recipe on line, made the cake, which won’t yet appear here as it became almost what I wanted. White chocolate mousse as well as chocolate mousse are the two key ingredients, as well as either a chocolate or a vanilla cake and a topping of ganache.

I made it with the vanilla cake and while it was fine, when I eventually post it here, I’m going to use chocolate cake.

While my chocolate mousse recipe has more steps and more ingredients, white chocolate mousse is super easy and can be used in many ways, such as tucked inside a layer cake, eaten alone or with fruit.

What is the Best Sugar Free White Chocolate Chips?

I am a keto bakery owner, and exclusively use chocolate chips from Choc Zero. They melt well and don’t disappoint.

Since there is only two ingredients in the white chocolate mousse, the white chocolate chips has to be flavorful. While some recipes using same two ingredients use a half cup of chips, I only used 1/3 cup and it still had plenty of that white chocolate flavor.

Tips for Using Keto White Chocolate Mousse

• Use a low heat to melt the 1/3 cup white chocolate chips in 1/3 heavy cup heavy cream, stirring constantly, and thoroughly. Set aside to cool, covered.
• Whip the remaining 2/3 heavy cream slowly, then more intensely making sure you don’t curdle the cream. Every minute or so, stop and assess. You want the whipped cream to hold, and not fall off the beater.
• MOST IMPORTANT: Refrigerate before using for cakes where you may want to spread the mousse between layers. If it’s warm, it will spread.
• Raspberries marry well with the sweetness of the mousse.

Similar Keto Desserts (all sugar free)

• Chocolate Mousse
• Lemon Budino
• Meyer Lemon Curd
• Chocolate Pudding
• Pots de Creme

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Macros: Using heavy cream, Choc Zero Chips: 1 Net Carb

Print

Keto White Chocolate Mousse

Two Ingredients Sugar Free White Chocolate Mousse

Course Dessert

Cuisine American

Keyword white chocoalte mousse

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 6

Ingredients

• 1/3 cup Sugar Free White Chocolate Chips
• 1 cup Heavy Cream

Instructions

• Prepare a bain marie. (stainless bowl over simmering water). Try to make sure water isn't touching pan, as you want the steam to heat the bowl. Remove bowl from pot and cool, while making the whipped cream.
• Add 1/3 of the heavy cream with white chocolate chips to bowl. Stir constantly until the chips are thoroughly melted.
• Use a cold bowl and cold cream to make whipped cream.
• Whip the heavy cream until the it has high peaks, but not so much that it breaks. If this happens, smooth out with 2 tablespoons more of heavy cream.
• When it's time to fold the white chocolate into the heavy cream, stir it well and then gently fold in. Refrigerate before serving by several hours.

The post Keto White Chocolate Mousse appeared first on Spinach Tiger.