Tag: Keto

Pie Crust-Keto friendly

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Keto Stuffing

loaf keto bread, cut or torn into bite-sized pieces4 tbsp. 

butter, divided, plus more for baking dish8 oz. 

pork sausage

Kosher salt

Freshly ground black pepper2 

stalks celery, thinly sliced1/4 c. 

minced yellow onion2 

stalks celery, thinly sliced 2 

cloves garlic, minced1/2 c. 

freshly chopped parsley1 tbsp. 

freshly chopped sage, minced1 tbsp. 

fresh thyme leaves, minced1/2 tbsp. 

freshly chopped rosemary1 1/2 c. 

low-sodium chicken broth1 

large egg, beaten DIRECTIONS

  1. Preheat oven to 350Β° and butter a medium baking dish. In a large bowl, toss bread with 3 tablespoons melted butter. Spread in an even layer on a baking sheet and toast until golden and crisp, 10 to 12 minutes.
  2. In a large skillet over medium heat, add sausage. Cook, stirring occasionally, until no pink remains, 10 minutes. Season with salt and pepper and remove sausage with a slotted spoon. Melt remaining tablespoon butter in pan.
  3. Add onion and celery and cook until soft, 6 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season again with salt and pepper. 
  4. Place bread in a large bowl and add skillet mixture and sausage. Toss to combine. In a medium bowl, whisk together chicken broth and beaten egg and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 35 minutes, then remove foil and cook until bread is crisp on top, 15 to 20 minutes more. 
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PARK FEIERBACH

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Keto Cauliflower Gnocchi

Gnocchi is typically made with potatoes, a keto diet no-no. But we found a way to enjoy this Italian comfort food using cauliflower as a starch stand-inβ€”and we might like this version even better than the original! Each gnocchi is pillowy soft and a drizzle of brown butter scented with woody thyme doesn’t hurt, either.

KETO CAULIFLOWER GNOCCHI

Yield: 2 to 3 servings
Active Time: 25 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

For the gnocchi:
1 tablespoon plus 1 teaspoon sea salt
8 cups cauliflower florets
3 ounces cream cheese, room temperature
Β½ cup Thrive Market Almond Flour
ΒΌ cup Thrive Market Organic Coconut Flour, plus more for dusting
2 egg yolks
Β½ cup grated parmesan cheese

For the sauce:
6 tablespoons unsalted butter
2 tablespoons thyme leaves
1 teaspoon salt

INSTRUCTIONS

Make the gnocchi:
Add 1 tablespoon salt to a large pot of boiling water. Stir in the cauliflower and cook until tender, about 15 minutes; drain. Place florets on a clean dish towel and squeeze out any excess water.

Place strained cauliflower, cream cheese, almond flour, coconut flour, egg yolks, parmesan, and remaining 1 teaspoon salt in a food processor; pulse until dough forms. Lightly dust a work surface with coconut flour and dump out dough; gently form it into a disc. If the dough seems wet, sprinkle with 1 tablespoon coconut flour at a time, until the dough comes together easily. Cut dough into 5 pieces and roll into ΒΎ-inch thick logs, then slice logs into 1-inch pieces. Gently press the back of each piece with a fork to add ridges to the gnocchi. Place gnocchi on a sheet tray dusted with coconut flour and freeze 30 minutes. (You can also freeze them up to 2 weeks ahead.)

Make the sauce and assemble the dish:
Add butter to a large skillet over medium heat and let it brown, swirling the pan to prevent burning. When butter is browned, add thyme leaves, salt, and gnocchi. Swirl the pan to coat gnocchi, and let them warm through for 2 to 3 minutes. Serve immediately.
Recipe credit: Angela Gaines

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