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

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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.

Veal chops love wintery herb flavors like rosemary, thyme and sage. I used the last bit of sage I had from the deck along with some grassfed butter and a little white wine. Making food like this is one reason we’ve really slowed down dining out.

I purchased both the veal shanks (for osso buco) and the huge veal chops at Costco, which was a great surprise. I’ve never seen them carry veal before and I hope it continues.

I’ll not sugar coat the price. These cuts are expensive, although osso buco is supposed to be a peasant dish, anything “veal” is pricey. My justification is replacing dining out which usually ends up costing between $100 (for 2 drinks and two burgers) to $200 for a just okay meal.

Unsure if I should marinate the chops or not, I figured it would not hurt. I don’t think you have to do this, but it does help add flavor and it doesn’t hurt.

Marinade

Just mix the following and make sure marinade is on both sides. When ready to cook, take out of the fridge for one hour to bring the chill down.

• olive oil
• garlic
• lemon zest, lemon juice
• dijon mustard
• herbs

Pan Searing Veal Chops

This is the easy part. Rub off the marinade, especially making sure there are no garlic pieces as they will burn. Pat dry. Heat the pan very hot, using an avocado oil or oil that can stand the heat. Add a little butter in the pan for flavor. Add a few sage leaves to flavor. Fry the the veal chops for about 4 minutes per side turning frequently. You want a nice golden brown sear, but not burnt.

Two Methods

• Pan-Seared only.
• Pan-Seared most of the way to 120 degrees F. and then finished in pre-heated oven at 350 degrees for about 5 to ten minutes or until desired internal temperature.

You will need a heavy bottomed pan that can be placed in the oven.

Once the veal chops have reached your desired temperature, remove from pan and allow to rest. Deglaze the pan with 1/3 cup white wine. Add a few tablespoons cold butter and some sage leaves. Pour over the chops.

Temperature for Veal Chops

Choose your temperature. Use a meat thermometer. If you don’t have a meat thermometer, please order one asap. You can use it for all sorts of things, including cakes (207 F.) and sourdough bread (208 F. ). It will save you from kitchen failures.

• Medium-Rare: 145°F (63°C) – This is the USDA-recommended minimum, yielding juicy, slightly pink veal. 
• Medium: 160°F (71°C). 
• Well-Done: 170°F (77°C). 

Side Dishes for Veal Chops

• Crispy Smashed Potatoes
• Swiss Chard Sautè
• Bok Choy Salad
• Garlicky Spinach and Walnuts
• Asparagus Gremolata
• Chopped Kale Salad with Toasted Almonds
• Cara Cara Fennel Salad

My Favorite Veal Recipes

• Veal Osso Buco with Whte Beans
• Veal Stew
• Veal Meatballs

The post Pan-Seared Veal Chops with Sage Butter appeared first on Spinach Tiger.

I’m not only late to the party making keto brookies, before a few weeks ago, I never even heard of brookies. And I wonder why I never thought of combining a chocolate brownie with a chocolate chip cookie.

Whoever first baked brookies is genius. You get the best of both worlds in a chocolatey gooey brownie topped with a soft chocolate chip cookie. There are no nuts (outside of almond flour), because the beauty of keto brookies is their soft gooey texture.

Single Serve Keto Brookies

If you’ve been around here before, you know I make single serve mini cakes, which are my version of cupcakes.

Ingredients

• Almond flour
• Coconut Flour
• Swerve Golden
• Eggs
• Butter
• Cocoa Powder
• Choc Zero Sugar Free Chocolate Chips
• Coconut Milk or Heavy Cream
• Baking Powder/Baking Soda

The Brownies are swirled with a chocolate ganache (made with sugar free chocolate chips and either coconut milk or heavy cream, resulting in a gooey brownie.

Brownie Pan Keto Brookies

You also can make these keto brookies in a 9 inch square brownie pan and then cut them into squares. The bake time will be longer, but you still will pre-bake the brownie batter for about ten minutes. Then add the cookie dough and once golden, they are done. Cool completely before cutting.

Highly Recommended Pan: I only purchase USA pans, and this 9 inch square pan works well with this recipe.

Recommended Paper Liners: I use paper liners meant for tarts, which are result in flatter serving, easy to bake. I use these also for all my cupcakes.

Tips for Success

• Pre-bake the brownie mixture first and then add the cookie mixture.
• Don’t over-bake the cookie mixture. They will appear very soft, but will harden as they cool.

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More Keto Baked Goods

• Keto Chocolate Cheesecake
• Keto Triple Chocolate Cheesecake
• Keto Cookie Cake
• Keto Chocolate Chip Cookies
• Keto Pots de Creme
• Keto Cheesecake Brownies

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Keto Brookies

Amazing Keto ouble Chocolate Brownies with Chocolate Chip Cookie Top

Course Keto Dessert

Cuisine American

Keyword keto brownies, keto chocolate cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 166kcal

Author Angela Roberts

Ingredients

Brownie Bottom

• 1 1/4 cups almond flour 151 grams
• 2 tablespoons coconut flour
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Swerve granulated
• 1/4 cup avocado oil or olive oil
• 2 small eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder I use Better Body Cacao Powder
• 1/3 cup boiling water
• 2 tablespoons sour cream
• 1/3 cup sugar free chocolate chips

Chocolate Chip Cookie Top

• 1 1/4 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 cup golden monk fruit
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chocolate chips
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray for an 8 x 8 brownie pan.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder, with boiling water. It may be thick and that's okay. The boiling water blooms the powders for extra flavor.
• Add in sour cream to cocoa mixture, as cocoa mixture will be quite thick.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Add in chocolate chips.

Brownie Pan Instructions

• Pour batter into prepared pan. Smooth out. Bake for 10 minutes at 350 Degrees F., 180 C.
  
• Add chocolate chip cookie mixture, using a small scoop.
  
• Bake for approximately 30 minutes until the inside temperature in middle reaches about 200 degrees F for fudgy and no more than 207 Degrees or brownies will be over-baked.
  
• Cool Completely before cutting. Keep refrigerated. These tastes best served cold.

Single Serve Instructions

• Put brownie batter in paper liners, only halfway,
  
• Bake for 10 minutes.
• Top with Cookie Batter.
  
• Bake for about 10-15 minutes until golden.

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 116 | Calories: 166kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Fiber: 4g

The post Keto Brookies (Brownies Topped with a Cookie) appeared first on Spinach Tiger.

The beauty of this cookie is how thin and crisp it is, which makes it so addicting. I haven’t yet met a person who eats just one and can stop.

My Aunt Rita was the only one in the family who made made them and I still have her handwritten recipe. I combined it with a recipe I found in an Amish cookbook, Cooking from Quilt Country by Marcia Adams.

It’s the only recipe I’ve seen that separates the eggs and  beats the egg whites stiff. You must use real butter, no substitutes, which is funny because my Aunt Rita hated butter, and the only time of year you could find butter at her house was when she was making sand tarts.

The sentimentality goes deep for me. Her son, Sam, my closest cousin was like a big brother to me. He passed away at 42 and left me everything including this book. I can actually remember the day he bought the book and showed it to me. He was very influential in how I view food.

It was years before I delved into the book, but it’s quite marvelous, highlighting all the regional dishes I grew up eating, and the type of cooking that has enjoyed a renaissance. I can’t bake these cookies without thinking about both of them, and I will pass this down to the children in my life, which is why I made a video.

Pennsylvania Dutch Sand Tarts Must be Rolled Very Thin

A very simple cookie, but one not so easy to get exactly right, as they must be rolled quite thin. The cookies are challenging only in getting them thin enough; otherwise it’s an easy cookie dough to make, but they must be made the night before and refrigerated.

It’s very tricky to send cookies out of town and keep them from going stale. I used cylinder tins and made a cookie that the recipe says will keep indefinitely.

You will want a lot of different cookie cutters.

I made these for Thanksgiving, and used a maple leaf cookie cutter and placed a pecan in the center. For Christmas, you might see them just like this, or you might see them with colored sugar.

I Grew up Eating Pennsylvania Dutch Sand Tarts Every Christmas

When I mention sand tarts to people who know and understand the regional component, they get excited and plead with me to make them a batch. I hope you and your family will enjoy this long time Pennsylvania Dutch Christmas tradition.

You will have to hide the cookies though, because they are so thin and crisp, it’s easy to eat a dozen at a time. This was the first time I’ve made Pennsylvania Dutch sand tarts and now I’ll be making them every year.

Tell me about your food traditions at the Holidays. Do you have a recipe that’s been passed down and have you ever heard of Pennsylvania Dutch Sand Tarts? I put a lot of baking and cooking posts on Instagram and Pinterest.

Family Italian Christmas Cookies from Spinach Tiger

• Chocolate Biscotti
• Lemon Almond Biscotti
• Cucidati (Italian Fig Cookie)
• Ricotta Cookie
• Date Cookies

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Pennsylvania Dutch Sand Tarts

A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

Course Dessert

Cuisine American

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Author Angela Roberts

Ingredients

• 1/2 pound butter softened (no substitutes)
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 eggs separated
• 3 cups all-purpose flour

Topping

• 1/4 cup sugar mixed with 3/4 teaspoon ground cinnamon
• 1 egg beaten
• 4 cups whole pecans although I didn’t use that many

Instructions

• If using a kitchen aid, beat the egg whites stiff first and transfer to another bowl.
• In the mixing bowl, beat butter until very softened. Add sugar and beat until fluffy. Add salt, and vanilla. Beat egg yolks and add.
• Fold in the egg whites, but not totally. You should still be able to see some of the white patches.
• Add in flour 1 1/2 cups at a time.
• Chill overnight.
• Bake the next day at 350 degrees.
• Roll out a quarter at a time, keeping dough in refrigerator.
• Roll very thin and use a 2 inch scalloped cookie cutter to form or use any Christmas cutter you desire.
• Brush with beaten egg, top, sprinkle with cinnamon sugar and top with pecan.
• Bake 9-10 minutes, not allowing cookie to get too brown.
• Cool thoroughly on wire racks.
• Pack in tins.

The post Pennsylvania Dutch Sand Tarts, an Amish Christmas Cookie appeared first on Spinach Tiger.

What is Lemon Curd?

Lemon curd is a tart, sweet, creamy combination of tart and sweet. Sugar free lemon curd tops the single serve cheesecakes I sell in my keto bakery. It’s great as a filling for lemon cake or lemon cupcakes.

You can use it on biscuits, toast, cake or cupcake fillings and more. I top my sugar free cheesecakes with lemon curd for my keto bakery. (recipe coming).

Make it sugar free by substituting sugar with allulose or a sweetener like Swerve. Allulose does not crystalize and is great for these types of recipes, but erythritol (Swerve, Lakanto, etc.) will also work.

Sugar Free Lemon Curd is easy to make.

• Egg Yolks
• Butter
• Lemon Juice and Zest
• Dash of Salt
• For Sugar Free, use Allulose instead of sugar.
• Heavy Cream (optional)

How to Make Sugar Free Lemon Curd?

• Use a bain marie, a cooking technique that slowly simmers food placed in bowl on top of a saucepan. The gentle heat ensures the curd won’t burn and the bowl makes it’s easy to do the constant stirring.
• Whisk eggs. Add Allulose (or Granulated sweetener of choice).
• Place ingredients in saucepan except the butter and on low heat, stir continuously to avoid scrambling eggs.
• A food thermometer is important, as you don’t want to go past 170 degrees F. Once reached remove from heat, add cold butter while stirring.
• Strain through a sieve into a bowl.
• Cover with plastic to avoid skin.
• Cool COMPLETELY, before refrigerating or using
  

What to do with Egg Whites

Make any of our grain free biscuits.

• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Cheddar Biscuits
• Grain Free Strawberry Biscuits
• Grain Free Cinnamon Roll Biscuits

More Lemon Recipes from Spinach Tiger

• Keto Lemon Meringue Tarts
• Keto Lemon Cream Tart
• Low Carb Lemon Blueberry Bundt
• Chicken Francaise with Lemon Sauce

Stay tuned for the keto lemon icebox cheesecake recipe. It’s made with this sugar free lemon curd and it’s absolutely amazing.

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Sugar Free Lemon Curd

Sugar Free Lemon Curd, Great for Filling Cakes, Topping Cheesecake

Course Dessert

Cuisine American

Keyword lemons, lemon curd

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 4 Egg Yolks
• 1/3 Cup Lemon Juice with Zest
• 6 tablespoons Butter
• 2/3 cups Sweetener See Notes

Instructions

Preparation

• Separate eggs. You'll only use the yolks.
• Cut butter into six pieces. Set aside.
• Prepare a bain marie (sauce pan with 2-3 inches water, with stainless steel bowl placed over top). This will gently cook the lemon curd. Bring water to boil first, then when ingredients are place in bowl, turn down to a simmer.
• Have ready a candy or food thermometer to attain 170 degrees F.
• Prepare a sieve over a bowl to strain curd at end.

Cook Lemon Curd

• Combine lemon juice, egg yolks, sweetener in bain marie. Stir constantly to avoid scrambling eggs. You will want to achieve 170 degrees F. Texture will thicken as you cook and stir.
• Remove from heat. Add butter, stirring continually.
• If necessary, take curd through sieve. If using heavy cream, stir in.
• Pour into jar or bowl. Place a piece of plastic over the curd to avoid a skin.
• Cool completely, before refrigerating.

Notes

Sweetener: You can use all granulated erythritol. I like to use allulose to ensure no crystallization. I have also found a combination of the two works well to keep the silky texture.

The post Sugar Free Lemon Curd appeared first on Spinach Tiger.

This is one of my most popular summer recipes for many years. I think it’s the black pepper that makes it so so tasty. Don’t forget to see all the things you can do with corn, as I have many recipes here.

While I’m not originally from the South, I can claim a few southern roots. My grandmother was from Virginia and she made the best fried chicken in the world. Here is her recipe.

After years of practice and patience it has been said that Spinach Tiger’s southern fluffy biscuits can’t be beat. Even the gluten free fluffy southern biscuit has gotten rave reviews from readers. (Both have videos to help you along).

Why is something as simple as a southern fried corn recipe to hard to get right or require a recipe?

TWO THINGS

Childhood memories. This person’s grandmother made it this way with sugar and flour and who knows what? This other person had a grandmother who knew how to milk the corn to the last drop. Then there’s someone else who adds a cup of heavy cream. Everyone remembers their southern fried corn recipe differently.

Quality or Type of the Corn  It’s key to get very fresh, creamy sweet corn. Silver queen corn would be the corn of choice for this recipe. If you use other less creamy corn, then a little heavy cream will do. Having said that, I used peaches and cream corn for this and still loved it. (I find it hard to turn down any kind of fried corn).

What’s the Best Way to Cut the Corn off the Cob?

If you don’t have a sharp knife, or you want the EASIEST WAY to cut corn off the cob, you will want this tool from Oxo.

What’s the Best Pan to make Fried Corn in?

Cast Iron Frying Pan – I practice what I preach. I have 13 cast iron pans (most are frying pans, a few are dutch ovens). I use them every single day in one form or another. They take the heat. They last forever. They go right into the oven. They are super affordable. I use my 12 inch lodge cast iron frying pan in this recipe, because I like the corn to get a little caramelize


More is not always more in a Southern Fried Corn Recipe.

I’m Italian, and it’s our food philosophy to make the best food with as few ingredients or disturbances as possible. Some of the Southern cuisine recipes (not all, just some) have more ingredients than necessary and sometimes too much cooking time. More is not always more.

Two sticks of butter is not better than one stick of butter for making Southern fried corn. A cup of cream is not better than a splash of cream when only a splash does the job. Editing is the absolute key to bringing balance to a recipe. Even this recipe might need your own personal tweaks, so taste taste taste and stop stop stop when you like it!

Do this if you like your Fried Corn Super Creamy.

If you like your corn super creamy, don’t let it caramelize. Cook it on very low, adding cream as you see fit. If you like your corn a bit browned and creamy at the same time, like I do, turn the heat up a bit, and use cream sparingly. Keep in mind you will be at the mercy of the type of corn you use, but I think with the proper tweaking, you can make any corn off the cob taste good!

Black Pepper is Key to Southern Fried Corn

This southern fried corn recipe has few ingredients. Bacon grease, butter, salt, pepper and perhaps a splash or two of cream. You can opt out of the bacon grease and add more butter, but do not forget the black pepper, and use more than you think you should. If you have some white pepper, a dash of that would be nice too, but sparingly, as that can be harsh.

Some people add bacon to the corn. I prefer not, but feel free.

Left Over Southern Fried Corn can Blossom into other Recipes.

• Southern Fried Corn Cakes – light, fluffy, full of flavor, texture and comfort.
• Leek and Corn Quiche
• Sausage Corn Muffins
• Caramelized Onion Risotto and Sweet Corn
• Open Faced Frittata
• Scrambled Eggs with Corn
• Corn Buttermilk Quiche.

Make Fried Corn with Canned Corn if Necessary

If it’s past fresh corn season and you still want to make fried corn, it will take 6 cups of corn to make this recipes. Each ear of corn is roughly 3/4 cup of corn.

More Recipes for Corn

• Creamed Corn using JUST CORN.
• Pennsylvania Dutch Corn Pudding (one of my most popular recipes).
• Summer Chicken Soup Yellow Squash and Corn.
• Seven Ways to Grill Corn on the Cob
• Sweet Corn Blueberry Swirl Ice Cream

So tell me, if you grew up in the South, how did your family make their southern fried corn recipe? Please follow me on instagram to see behind the scenes cooking and food prep along with recipes not yet published.

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Southern Fried Corn Recipe

How to Make the Best Southern Fried Corn

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 ears of corn
• 2 tablespoons bacon grease
• 4 tablespoons butter more if you need it
• salt if you need it
• 1 to 2 tablespoons black pepper
• splash of heavy cream

Instructions

• Cut the corn off the cob with a sharp knife.
• Using the sharpest knife, cut down into the cob to get the milk of the corn.
• Heat up the bacon grease and add two tablespoons of softened butter.
• If you like the corn to be a bit caramelized, cook longer, stir less frequently.
• If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
• At this point, you can add a splash of heavy cream if you want a creamier corn.
• Add a little bit of salt, and a lot of black pepper.
• Serve immediately.

Notes

Reserve cobs for making corn broth. Boil in water and reserve corn broth to add to soups, stews, casseroles.

The post Secret of the Best Southern Fried Corn Recipe appeared first on Spinach Tiger.

The Entrecotê must be good, because there is always a line, and the sauce is a secret. So secret, in fact, that many chefs on line have tried to figure it out and come up with their own versions. It seems that no matter what recipe they use, they all love their version.

I tried a version and thought it was so good, I wanted to share it with you.

Stephane of the French Cooking Academy has an “almost” recipe he got from a Paris cookbook, which is delicious. By the way follow his youtube channel if you want to learn how to cook French food without intimidation. I’ve made a few of the dishes and will probably make many more.

Maybe when I get back to Paris, I’ll try the real thing and let you know. In the meantime, while it’s not the exact steak sauce, it’s delicious and worthy.

After making this green entrecotê steak sauce three times, I put my own spin on it, adding in a lot more parsley, which is what makes the sauce more green and I think more appetizing. Some other chefs have made the sauce adding in walnuts and a few other things like capers. I may try a version with walnuts in the future.

Don’t limit this entrecotê green sauce to steak. I noticed during a dinner everyone was also putting the sauce on these crispy smashed potatoes. Now that’s a match.

Ingredients for Entrecote

• 1 cup chopped parsley (measured after chop)
• 2 stems thyme
• 2 stems rosemary (or tarragon)
• 1/2 cup salted butter (use good butter)
• 1/4 cup heavy cream
• 2 tablespoons dijon mustard
• 2 large shallots
• black pepper
• umami seasoning (option, but great addition) This one is from Trader Joe’s

The process is very easy. Just make sure to get all of your ingredients together, chopped, measured and ready before you cook your steak. While your steak is cooking, especially if you do reverse sear, you can make the sauce. If prepped, it will take you less than ten minutes.

However, you can make this ahead of time and gently reheat.

Freeze

I tested this out and you can freeze this sauce and gently reheat. You may need to add a tablespoon of cream.

Great Steak Recipes from Spinch Tiger

• The Perfect New York Strip Steak Recipe, Pan-Fried, Oven-Roasted (Sear and Roast Method).
• Perfect Ribeye Steak (pan fried, roasted)
• Reverse Sear Tomahawk Steak
• Teres Major (a more affordable cut of meat that mocks filet)
• Tenderloin Tails

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Entrecote Sauce

Course Sauce

Cuisine French

Keyword entrecote sauce, french sauce

Ingredients

• 2 handfulls parsley 1 cup, finely chopped
• 1/2 cup butter
• 2 large shallots
• 2 sprigs thyme
• 2 sprigs rosemary finely chopped
• 1/4 cup heavy cream
• 1/2 teaspoon umami powder
• salt, pepper
• 1 tablespoon lemon juice

Instructions

• Put butter, shallots, herbs umami powder, dash salt, into a sauce pan. Heat on very low for five minutes.
• Allow to sit off stove for five minutes. Add heavy cream. Add lemon juice.
• Blend in a blender until smooth.
• Season with salt, pepper to taste.
• Serve immediately. If you can't keep it warm or gently reheat when your food is ready.

The post Entrecotê Steak Sauce (my version) appeared first on Spinach Tiger.

I know this is not a low-carb dish, but every now and again potatoes call my name, especially Yukon golds.

Yukon golds are small potatoes, yellow in color, buttery and creamy and often sold in bags. Versatile for baking, mashing, and roasting, these make a beautiful crispy potato dish.

• Simply place in cold water and boil for about 15-20 minutes or until fork tender.
• Remove from the water, smash with a glass and place in a cast iron pan or a baking dish.
• Pour melted butter all over, season with salt, pepper and rosemary, bake at 400 degrees until potatoes are crispy and wow, have you got a side dish.

Variations for Crispy Smashed Potatoes

• Serve with sour cream or tzatziki.
• Melt cheddar cheese.
• Crumble blue cheese or feta on the potatoes.
• Add fried eggs.
• Make an amazing scramble with the leftovers.
• Add 10 eggs and make a potato frittata.

Equipment for this Recipe

• The ONLY Salt and Pepper Grinders I’ll ever use (after trying several, I’ve had these for years and they are worth the money.
• Cast Iron Frying Pan

What Entrees Love These Potatoes

• Our Best Steak Recipes
• Roasted Chicken
• Roasted Fish

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Crispy Smashed Potatoes

Yellow Yukons, boiled, and roasted crispy with butter for a great side.

Course Side Dish

Cuisine American

Keyword smashed potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 2 pounds yellow Yukon potatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chopped herbs rosemary or parsley
• 1/2 cup butter melted

Instructions

• Place potatoes in their skin in cold water.
• Bring to a boil and cook until potatoes are fork tender. About 20 minutes.
• Drain from water. Place in cast iron pan. Smash with bottom of a glass.
• Season with salt and pepper,
• Pour melted butter over potatoes.
• Roast at 400 degrees F. for about 20 minutes or until potatoes are golden and crispy.
• Add chopped herbs when potatoes come out of the oven.
• See blog post for ideas on serving and for variations.

The post Crispy Smashed Potatoes appeared first on Spinach Tiger.

I’m already thinking about you making a batch for your bestie and enjoying such a lovely treat without grain, without gluten and without guilt.

My Journey as a Keto Baker and Keto Bakery Owner

Before I get down to sharing this recipe for keto strawberry biscuit with you, I want to have a little chat.

In the past six years, I have completely changed my kitchen to predominantly low-carb, gluten free and keto friendly. My journey started many years ago trying out paleo, which I still think is a great life style as long as you don’t overdo the honey, maple syrup and sweet potatoes. I also played around gluten free with rice flours and tapioca.

I don’t recommend such gluten free flours for daily eating as they spike blood sugar. Along came a strong need for good, grain free baking recipes.

Admittedly, I was overwhelmed with a huge challenge. Can I make biscuits, cakes and pie crusts that are grain free and low carb and have it be worthy of my time and palate?

My most important consideration was you. Can I give you recipes you can repeat at home and eat with joy? Can I help you have a healthier world?

Not only was I intensely interested in a new way of baking, but there’s a big purpose behind it. Together we are fighting for our life, our mobility, our brains, our joints, and we are staving off chronic disease from sugar and grains.

If this resonates with you, and you are trying to swim through all the recipes on line or seek advice for how to bake grain free, I’m here to tell you, I don’t just throw up recipes because keto is trendy. I’m in this for the long game. This is one of the reasons I keep working with my basic recipes to keep the fun going and give you variety like keto strawberry biscuits.

A few years ago I opened a keto home bakery, which forced me to be even more diligent in developing consistent recipes that would be well received. I am still testing and retesting recipes to bring you what I believe to be the best keto baked goods. Take a moment to subscribe and enjoy.

It’s quite different to give recipes on a website than to actually bake and sell them.

The Best Keto Strawberry Biscuit

These are made with the base of my ever famous, most amazing grain free biscuits, the ones I sell in the bakery. The base was something I got lucky with. In the first few months of its development, I tweaked here and there, but now I wouldn’t change a single thing. It’s the same base I use for my keto cheddar biscuits and my keto cinnamon biscuits.

Ingredients for Keto Strawberry Biscuits

• Almond Flour
• Coconut Flour
• Egg Whites
• Golden Flax
• Baking Powder
• Salt
• Butter
• Swerve (or erythritol of choice)
• Fresh Strawberries, diced

Baking Tips for Keto Strawberry Biscuits

• Keep your dry ingredients, except the swerve, in bags to make keto biscuits anytime.
• Gently toss the strawberries with some Swerve Confectioner’s sweetener if you have it.
• Place strawberries in biscuits after they are already on the baking sheet, which allows you to gently place them, keep things even, and not turn your batter pink.

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More Grain Free Keto Biscuits from Spinach Tiger

• Grain Free, Keto Biscuit Recipe
• Sugar Free Strawberry Sauce
• Keto Strawberry Muffin
• Keto Strawberry Shortcake
• Cheddar Bay Keto Biscuit
• Keto Sweet Potato Biscuit
• Keto Cinnamon Biscuit
• Keto Chicken and Biscuits
• Egg Frittata Biscuits

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Keto Strawberry Biscuits

Grain Free Keto Biscuits with Fresh Strawberries

Course Breakfast Bread

Cuisine American

Keyword grain free brownies, keto biscuits, strawberries

Prep Time 10 minutes minutes

Servings 12 biscuits

Calories 202kcal

Ingredients

• 8 egg whites or 1 cup boxed egg whites.
• 2 cups blanched almond flour
• 4 tablespoons coconut flour
• 1 tablespoon baking powder
• 4 tablespoon golden flax meal
• 4 tablespoon unsalted butter
• 1 cup fresh strawberries grated

Instructions

• Pre-heat oven to 425 degrees F.
• Prepare baking sheet with silpat or parchment paper.
• Mix all dry ingredients in large bowl.
• Cut in butter, mixing in with hands.
• Whip egg whites to soft peaks . Fold into mixture.
• Use an ice cream scoop to scoop 12 biscuits onto baking sheet.
• Cut Strawberries in quarters. Roll in confectioner's sugar. Put strawberries in biscuits after they are on the baking sheet, so they don't smush and turn batter pink.
• Bake at 425 degrees F. for 15 minutes or until golden brown.

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 4g | Protein: 5g | Fat: 19g | Fiber: 2g

The post Keto Strawberry Biscuits appeared first on Spinach Tiger.

First let me tell you a funny, which has a sad moment to it, but in the end, I think you’ll smile.

My mother passed away October 30, 2019. . My friend, Rhonda called sobbing, as she loved my mom who we call Retro Rose. Every year, Rhonda and Retro Rose would team up at my Galentine’s party, eat fried eggplant and laugh a lot. We had a celebration of life for Retro Rose and Rhonda didn’t show up, something quite surprising. But wait.

She showed up the next day, the wrong day. She wondered why I was in workout clothes; I wondered why she was at the door. Long story short, we showed her the video, she cried again, and then proclaimed, “I’m hungry.” Well just by luck, or Retro Rose magic, I had just completed making this mixed seafood recipe  for the blog and it was only 4:00.

She’s on the keto diet and I said “believe it or not I have food and a keto dessert.”

This mixed seafood recipe is easy for a French dish.

I’ve been to France twice and I absolutely love French food, especially the dishes cooked with wine and butter. I’m about to go to Paris is May and am excited to be taking a bread baking class, which I’ll report on later this summer.

It’s a little fussier than most of my recipes, because it’s adapted from the cookbook, Le Cordon Bleu at Home. When I first started blogging almost eleven years ago, I cooked out of this book for a year with a group of bloggers wanting to take on the French recipes.

I learned a few things about French cooking that year. You use a lot of pots and pans. Often the recipes seem a bit over-complicated. The end result is always delicious, even surprisingly so. I thought this dish was going to be boring, but I was so wrong.

Scallops are delicate, decadent and expensive. The good news here is you only need a half pound, and you can replace with small bay scallops, which are sometimes more affordable.

Best Way to Prep Scallops

• You must clean the sand off the scallops by quickly rinsing in cold water.
• Remove the side muscle. It pulls off easily. Otherwise, you’ll get a bad, fibrous bite you do not want.
• Dry well with a clean towel or paper towel.

Mixed Seafood Recipe with Butter and Wine is Naturally Lower in Carbs

This recipe is naturally lower carbs because it’s protein and fat. If you don’t care about that, serve this with rice, or crusty bread. It’s a great dish to put together for a dinner party or over the holidays when you’re ready to run from turkey and beef. For a very fancy dinner, serve over store bought puff pastry.

Mushrooms and Mixed Seafood

Let’s talk about mushrooms. There was a time I wouldn’t dream about mushrooms and seafood, but this works. If you hate it, skip them and add in more seafood. I’ve been to two fine dining restaurants this year, where mushrooms was paired with seafood and it was brilliant.

Wine Butter Sauce

Classic and delicious, wine butter sauce can turn almost any plain dish into something special.

More Scallops Recipes from Spinach Tiger

• Seared Scallops with Pasta
• Seared Scallops with Fennel
• Anchovy Basil Pesto with Seared Scallops 
• Seared Scallop with Edamame Pasta (low carb)

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Shrimp and Scallops in Cream Sauce

Ingredients

• 1 pound shrimp
• 1/2 pound scallops sliced across
• 1 shallot finely diced
• 2 tablespoons butter
• 1 cup white wine
• 1/4 cup heavy cream
• 2 cups mushrooms sliced
• 2 tablespoons parsley finely chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

• Peel and devein shrimp.
• Remove the side muscle of the scallops. Slice across.
• Heat butter in pan. Cook scallops until just done about 2 minute per side. Remove to dish. Set aside.
• Add shallot just until soft, then add wine and parsley and simmer until alcohol is cooked off.
• Slice mushrooms and sautè quickly in large sautè pan in 1 tablespoon butter. Season with salt and pepper. Add scallops, and uncooked shrimp. Shrimp will only take a few minutes to cook.
• Add in heavy cream and continue to cook. Add parsley.

The post Mixed Seafood in Wine Butter Sauce appeared first on Spinach Tiger.