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White Gazpacho

White Gazpacho Carolyn Casner


  • 2 English cucumbers, divided
  • 2 cups green grapes, divided
  • 2 slices country white bread, crust removed if desired, torn into pieces
  • 2 cups “no-chicken” broth (see Tips) or reduced-sodium chicken broth
  • 1 cup chopped honeydew melon
  • 1/2 cup sliced blanched almonds, lightly toasted (see Tips), divided
  • 1 small clove garlic, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • ¾ teaspoon salt


  • Step 1 Dice enough unpeeled cucumber to equal 1/2 cup and slice enough grapes to equal 1/2 cup; cover and refrigerate.Advertisement
  • Step 2 Peel the remaining cucumbers; cut into chunks. Working in two batches, puree the peeled cucumber, the remaining grapes, bread, broth, melon, 6 tablespoons almonds, garlic, oil, vinegar and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled,
  • Step 3 at least 2 hours and up to 1 day.
  • Step 4 Serve garnished with the remaining 2 tablespoons almonds and the reserved cucumber and grapes.


Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 1 day. Finish with Step 3 just before serving.

To make White Gazpacho vegetarian, use vegetarian “no-chicken” broth instead of regular vegetable broth for its rich flavor. Look for it with other broths in well-stocked supermarkets.

Toast nuts before using in a recipe for the best flavor. To toast whole nuts (pages 38, 44, 84), spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast small or sliced nuts or seeds (pages 44, 83, 90), cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

Per Serving: 210 calories; 11.6 g total fat; 1.2 g saturated fat; 541 mg sodium. 345 mg potassium; 23.1 g carbohydrates; 3.1 g fiber; 13 g sugar; 4.9 g protein; 103 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 60 mg calcium; 1 mg iron; 48 mg magnesium; 1 g added sugar; Exchanges:

Whit1/2 starch, 1 fruit, 1/2 vegetable, 2 fat

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Stuffed Peppers in Crock Pot


  • 4 medium green bell peppers (or use multicolored)
  • 1 pound ground beef (lean)
  • 1/4 cup onion (finely chopped)
  • 1 1/2 cups rice (cooked)
  • 1 teaspoon seasoned salt ​(or a Creole seasoning blend)
  • 1/2 teaspoon black pepper
  • 1 (32-ounce) jar spaghetti sauce (or marinara sauce)

Steps to Make It

  1. Gather the ingredients.
  2. In a bowl, combine the ground beef, finely chopped onion, cooked rice, and seasonings until well blended.
  3. Cut the tops off of the peppers and remove the seeds and fibers.
  4. Stuff the peppers with equal portions of the ground beef and rice mixture.
  5. Place the stuffed peppers in a crockpot; cover with the spaghetti sauce.
  6. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Or until the ground beef is thoroughly cooked and the peppers are tender.
  7. To check for doneness, insert an instant-read food thermometer into the center of the filling. It should read at least 160 F (71 C) or 165 F (74 C) for ground turkey.
  8. Serve and enjoy!


  • Since the ground beef is not browned ahead of time, use a lean ratio of ground beef in this recipe.

Recipe Variations

  • Substitute 1 cup of uncooked white or brown Minute Rice for the cooked rice.
  • Instead of ground beef, use ground turkey in the filling.
  • Substitute a 14.5 -ounce can of diced tomatoes and a 10 3/4-ounce can of condensed tomato soup for the spaghetti sauce. Combine the two in a bowl and pour over the peppers.
  • Chop the tops of the peppers finely and add them to the filling or to the sauce mixture.
  • Instead of plain white rice, add cooked Mexican or Spanish rice to the beef mixture. Use Uncle Ben’s Ready Rice or Rice-a-Roni brand.
  • For Tex-Mex or Mexican flavors, substitute two 14.5-ounce cans of chili-style or Mexican style tomatoes for the spaghetti sauce.

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Easy Candied Fruit Cookies/Recipe Share

Easy Candied Fruit Cookies


  • 1 package (10 to 12 ounces) vanilla wafers, crushed
  • 2 cups chopped pecans or walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup chopped candied pineapple
  • 1 cup red and green candied cherries, chopped
  • 1/4 cup confectioners’ sugar


  • In a large bowl, mix the first five ingredients until blended. Divide mixture into three portions. Shape each portion into a 10×2-in. rectangle. Roll each rectangle in confectioners’ sugar to coat. Wrap in plastic; refrigerate 2 hours or until firm.
  • Unwrap and cut logs crosswise into 1/2-in. slices. Store in airtight containers in the refrigerator.
Originally published as Fruit Roll in Cookies & Candies 2014 Bookazine

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Golden Sugar-Free TACO SEASONING/Recipe Share

Golden Sugar-Free Taco Seasoning Recipe with Turmeric


6 tbsp. chili powder

3 tbsp. smoked paprika

3 tbsp. ground cumin

3 tbsp. pink Himalayan salt

3 tbsp. freshly ground black pepper

1 1/2 tbsp. garlic powder

1 1/2 tbsp. onion powder

1 tbsp. ground turmeric

Nutritional information
Net Carbs


Just combine all the ingredients in an airtight container and give it a few shakes. Use 2 tablespoons of rub for every 1 pound of ground beef when making tacos. Makes about 22 tbsp. or 11 servings.


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Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce/Recipe Share

Louise Hendon | April 16

Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce #keto https://ketosummit.com/keto-salmon-fish-cakes-creamy-dill-sauce

There’s nothing fishy about these keto salmon fish cakes recipe – they’re delicious. The creamy dill sauce is the perfect complement to this easy ketogenic fish cakes dish.

Modifications for a Keto Diet

Generally salmon cakes will contain bread or breadcrumbs. Tasty, but off-limits. Instead, I included coconut flour and shredded coconut.

Coconut flour and shredded coconut help bind the cakes together, along with eggs.

The dill sauce didn’t really need much in the way of modifications, although this version uses coconut milk where a lot of others use sour cream.

Health Benefits of Salmon

As you probably know, fish in general and salmon in particular are really good for you. Probably at the top of the list are their omega-3 fatty acids.

Omega-3 fatty acids decrease inflammation, reduce cancer risk and improve artery health. If you’re concerned about heart health, increasing your intake of omega-3s is probably a smart move.

In addition, omega-3s are good for your joints, your brain and your vision. Basically, there are a lot of good things going for it.

Salmon is also a great source of vitamin B12, vitamin D, vitamin B3 and selenium.

As you’d probably guess, salmon also provides a good amount of protein. A serving using this keto salmon fish cakes with creamy dill sauce will get you 42 grams.

Protein assists with healing and recovery, bone health and prevents muscle loss. That last one becomes even more important as you age.

Power up your mind and body and enjoy a healthy meal with this keto salmon fish cakes recipe with creamy dill sauce! In case you are just looking for a non-keto version, here’s one for you.

Keto Salmon Fish Cakes with Creamy Dill Sauce #keto https://ketosummit.com/keto-salmon-fish-cakes-creamy-dill-sauce


Keto Salmon Fish Cakes Recipe with Creamy Dill Sauce

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner, Lunch
  • Cuisine: Chinese


For salmon fish cakes –

  • 3 cans of salmon (approx. 450 g), drained and flaked (or use salmon filets and cook them first)
  • 2 Tablespoons of fresh dill (6 g), finely chopped
  • 3 medium eggs, whisked
  • 1/4 cup of coconut flour (28 g)
  • 1/4 cup of shredded coconut (20 g)
  • 1/4 cup of coconut oil (60 ml)
  • Salt and pepper, to taste

For cooking the fish cakes –

For creamy dill sauce –

  • 1/4 cup of mayo (60 ml)
  • 1/4 cup of coconut milk (60 ml) (from a room temperature can)
  • 2 cloves of garlic (6 g), minced or finely diced
  • 2 teaspoons of fresh dill (2 g), chopped
  • Salt and pepper, to taste


  1. In a small bowl, whisk to combine the dill sauce ingredients.
  2. In a large bowl, thoroughly combine the fish cake ingredients. Form the mixture into 8 patties.
  3. In a large skillet, melt 2 Tablespoons (30 ml) of coconut oil. In batches, carefully place patties in the oil. Cook until golden brown on one side and turn over and cook until golden brown, about 3 to 4 minutes per side.
  4. Serve the salmon patties with the creamy dill sauce.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 2 g


  • Calories: 600
  • Sugar: 1 g
  • Fat: 50 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 42 g


Continue reading

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Turkey Cucumber Roll Ups/Recipe Share


Turkey Cucumber Roll Ups



1 cucumber

1/2 cup veggie dip
2 slices applegate turkey deli meat


  1. Use your veggie peeler to create long “noodles” with the cucumber.
  2. Take two noodles and overlap them to form one large noodle.
  3. Spread about 1 tablespoon of veggie dip on the cucumber slices then add 1/4 slice of turkey meat.
  4. Cut cucumber noodles in half then roll each half up.
  5. You shouldn’t need a toothpick to hold these together, but you can use them if you want!

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Guilt-Free Arancini (Risotto Balls)/Recipe Share



  • 2 egg whites
  • 2 Tbsp. flour
  • ¼ cup panko breadcrumbs
  • 1 package Mushroom Risotto


  1. Preheat oven to 350 F.
  2. Place risotto, flour, eggs and breadcrumbs in separate dishes.
  3. Roll risotto into six to eight balls.
  4. Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
  5. Place on a greased baking sheet. Lightly spray with nonstick spray.
  6. Bake for 20 minutes, flip halfway through.

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Chicken Green Onion Balls/Recipe Share


¼ lb (115 g) bacon (about 2 – 3 thick cut slices)
1 lb (454 g) ground chicken
½ cup (35 g) chopped green onion
1 tsp (2 g) ground sage
½ tsp garlic powder
MIX: Roughly chop the bacon slices and put them in the food processor. Process until the bacon resembles ground meat, but not so long that the bacon becomes a paste. Add the ground chicken, green onion, sage and garlic powder to the food processor. There should be plenty of salt in the mixture already, thanks to the bacon! Pulse until the meat mixture is just combined and you can see that the green onions are evenly distributed throughout.
SHAPE: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Use a 2 tablespoon (30 ml) scoop to measure out 16 equal-size portions of the meat mixture and drop them onto the lined baking tray. Use your hands to roll each portion into a round mini meatball shape.
BAKE: Cook the burger bites for 20 minutes and rest them for 5 minutes on the baking tray before serving. These are great paired with either BBQ Sauce  or Creamy Green Onion Dressing

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