Spicy Indian Vegetable Fritters

Vegetable Fritters

Makes about 24 fritters
Ingredients
1 small head cauliflower, cut into small florets
2 large organic eggs
2 scallions
4 tablespoons parsley, coarsely chopped
¼ cup almond flour
1 green chili, minced
1 tablespoon ginger, finely grated
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/8 teaspoon of baking soda
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 cup nuts (choose peanuts, macadamia nuts or anything else you like, chop them down so they are a manageable size)

4 cups of oil to fry

Directions
In a food processor rice the cauliflower florets until it is grainy but not fully pulverized.Microwave the mixture for 5 minutes.Transfer the cauliflower to a towel and twist out all of the excessive moisture.

Mix the cauliflower in with the remaining ingredients.

Make each of the fritters into 1 inch round balls and press down to make a disc shape.
Bring the oil up to 350 degrees F.
Fry 2-4 at a time without overcrowding the pan. When you add too many, it drops the temperature of the oil and instead of frying quickly, the fritters just soak in all the oil.

Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Almond Butter Cookies

Almond Butter Cookies

Ingredients
1 and 1/4 cup almond flour
1 cup sugar equivalent (I love Stevia)
1/4 cup butter, at room temperature
2 large eggs
1/2 tablespoon vanillaDirections
Pre-heat oven to 350 degrees F.

Line baking sheets with parchment paper or use a non-stick baking mat.

Set the almond flour aside and blend in the room temperature butter in small chunks. Add in the eggs and vanilla until well incorporated.

Form the dough into 1-inch balls on a cookie sheet and and flatten them out.  I like to poke holes and shape them like traditional butter cookies. If you are using crystallized stevia, sprinkle some on top.

Bake for 8 to 10 minutes or until golden brown on the top.

Allow the cookies to cool before removing.

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. ;)Drunken Whiskey Garlic Shrimp

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.

Cooking 101: Herb Roasted Chicken

I love roasted chicken and make this simple recipe at least a few times a month. It is super easy and delicious. Herb Roasted Chicken

Ingredients
1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.

Directions
Preheat the oven to 425 degrees F.

Pat the meat with a paper towel to make sure it is dry and all moisture is removed.

Combine together the seasonings, oil and butter.

Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.

Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the  bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes

This is great on salads, in sandwiches or just the way it is.

May your stomach always be full and your plate always emptied.

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