Category Archives: Fried Foods

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

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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.

To Brine or Not To Brine: ALWAYS BRINE!

Brining is the process of soaking anything in or saturate with salty water. This does not make the meat, vegetables or whatever you brine (I am not really sure what else you would want to brine) salty, it actually allows the water and flavor to flood every cell in the meat. It also takes any cut of meat that may be tough and tenderizes it. This easy technique can be used on ay cut of meat.
The Perfect Grilled Citrus Chicken

For all of the brines, immerse the meat in water and place in the refrigerator for a minimum of an hour, overnight or leave in the freezer labeled (cause it is very hard to tell what it is, duh!) Before you cook the meat, allow it to sit on the counter for 15 minutes out of the brine, pat dry. By patting the meat dry, you are removing the excess liquid which will allow the meat to brown.

You can watch my YouTube video on the topic here.

Thanksgiving/Christmas Brine
1 1/4 cup no-iodine added salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1 gallon vegetable stock
4 sprigs rosemary
4 sage leaves
1/2 onion, sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Chicken Wings Brine
6 cups cold water
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
1/4 cup freshly squeezed lemon juice
1/3 cup sugar or sugar substitute (I love me some stevia)
1/4 cup white vinegar
1/4 red pepper flakes
2 tablespoons black pepper
2 tablespoons hot sauce of your choice
2-3 pounds chicken wings

Poultry or Pork Apple  Brine
1/2 gallon cold water
2 quarts apple juice
2 cup no-iodine added salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
10 whole cloves
1 1/2 teaspoons allspice berries
1 tablespoon ground nutmeg

Spicy Turkey Brine
2 quarts vegetable stock
1/2 cup no-iodine added salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar or sugar substitute (I love me some stevia)
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 cinnamon stick
2 quarts cold water

Apple Cider Poultry or Pork Brine
2 gallons water
4 cups apple cider
3 oranges, cut into quarters with peels
1 lemon, cut into quarters with peel
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2 cups packed brown sugar or sugar substitute (I love me some stevia)
2 tablespoons dried rosemary
5 cloves garlic, smashed
3 tablespoons peppercorns
6 whole bay leaves
2 apples, cut into quarters
1 tablespoon whole allspice, coarsely crushed
1 inch of ginger, peeled and sliced

Poultry or Pork Maple Brine
4 quarts water
2 cups dark brown sugar or sugar substitute (I love me some stevia)
1 cup soy sauce
1 cup maple syrup
1 cup white vinegar
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
8-10  cloves garlic, smashed
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Simple Fish Brine
1 gallon water
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2/3 cup brown sugar or sugar substitute (I love me some stevia)
2 lemons, quartered with peel on

Beer Fish Brine
4 cups light ale
1/2 cup sea salt
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1/4 cup pickling spice
1/4 teaspoon cayenne pepper
1/4 teaspoon old bay seasoning

Steak Brine
6 cups water
1/4 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed

Sweet Poultry/Pork Brine
2 quarts chicken broth
1 cup white vinegar
2 cups no-iodine added table salt (non-iodine)
2 cups honey or sugar substitute (I love me some stevia)
2 tablespoons whole cloves
8-10  cloves garlic, smashed

Smokey Poultry/Pork/Steak Brine
4 quarts water
2/3 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed
1 onion, sliced
1 tablespoon liquid smoke

Hawaiian Poultry/Pork Brine
4 quarts pineapple juice
2 oranges, quartered with peel
1 lime, quartered with peel
2 cups brown sugar or sugar substitute (I love me some stevia)
1 1/3 cups soy sauce
1/2 teaspoon liquid smoke
1 cup maple syrup
1 cup no-iodine added salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Cornedbeef/Pastrami Brine
4 quarts water
1 cup kosher salt
10-12 cloves garlic, smashed
3 tablespoons pickling spices
1/4 teaspoons juniper berries
8 bay leaves

Italian Brine for Pork/Beef/Steak
6 cups water
¼ cup kosher salt
¼ cup red wine vinegar
3 tablespoons dijon mustard
1 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon rosemary, chopped
6 cloves garlic, smashed
2 tablespoons sugar or sugar substitute (I love me some stevia)
1 teaspoon red pepper flakes

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!

 

Father’s Day Brunch Ideas

Best Dad!Father’s day is right around the corner! Are you excited?? I always say that everyone goes all out for Mother’s Day but what about our dad’s? They deserve as much love and attention, so let’s try to make this Father’s Day the best yet!

Brunch out at a nice restaurant is always nice but I find that on holidays like this, everything is booked, solid. Also, do you really want to fight the crowds (love the traffic) to wait in line for 30-60 minutes for a reservation you made for sub-par food? On crazy days like this, restaurants are trying to push out orders so fast that sometimes the quality of food isn’t as great. Not only that, but you are stuck listening to kids cry, it is so loud you can’t hear yourself think and you feel rushed so the next person can be seated for their reservation. YIKES!

Why not avoid this all together and take dad and mom out the night before and then spend Sunday at home? Plan a great family brunch/bbq and serve dad his favorite foods. Lucky for you, I have compiled together a list of my favorite dishes for dad! Visit my Pinterest Page to see all of the recipes that I have compiled for this special day!

Now that the meal is planned, what about dad’s gift? If you still haven’t found dad the perfect gift, no worries! I done the leg work for you already and compiled together a list of great gift ideas any dad would love.

Thai Chicken Fried “Rice”

I love Thai food, it has the perfect mix of sweet and spicy. When I was younger, I refused to try anything that was both sweet and spicy and now, I can’t get enough of it. Isn’t that funny how things work? With my low-carb lifestyle, I gave up processed foods and sugars for the betterment of my health but I have always missed certain dishes. After experimenting with different cooking methods and Thai Fried "Rice"ingredients, I recreated one of my favorite dishes.

Ingredients
1 boneless, skinless chicken breast or 2 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken)
2 tablespoons coconut oil
1 tablespoon sesame oil
1/2 white onion, sliced
1 red or green chili, thinly sliced
1/2 teaspoon minced fresh ginger
5 cloves garlic, minced
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 egg
1 tablespoon low-carb soy sauce or liquid smoke (if using liquid smoke only use 1/8 teaspoon) you can also use coconut aminos (or gluten free soy sauce)
1 tomato, cut into wedges
2 sprigs chopped cilantro
4 green onions, sliced
3-4 cups riced cauliflower (This is created by using cauliflower that has been cut into large chunks and the florets are placed in bowl of food processor in batches. Process the florets until evenly chopped but not completely pulverized, it should resemble rice.) (Another method is to use a ricer equipment).

Sauce Ingredients
3 tablespoons chicken stock
3  tablespoons low-sodium fish sauce
1 teaspoon Thai chili sauce
2  tablespoons coconut milk
2  tablespoons soy sauce
1  tablespoons lime juice
1/8 teaspoon white pepper
1/4 teaspoon sugar substitute
1 tablespoon oyster sauce

Directions
Combine together the sauce ingredients and allow the chicken to marinate in it for a few minutes.

Turn on the pan or wok to medium-high heat and add the oils. Cook the white onion, chili, garlic, ginger and red bell pepper. After a minute, add the chicken and the sauce and cook for 2-3 minutes.

Add the celery, mushrooms and carrots and cook for an additional 2-3 minutes. The chicken should be cooked thoroughly at this point.

Add the remaining ingredients except the egg and cook for a minute. Remove the food from the pan and place it over the riced cauliflower.

Scramble the egg and add back into the vegetables. Serve while hot.

Bhaji AKA Indian Fried Veggies

Just because I live a low-carb lifestyle doesn’t mean I can’t what whatever I want. I have found ways around restrictions and this has to be my addiction. Tons of flavor and no guilt associated with my indulgence.

IngredientsBhaji AKA Indian Fried Veggies
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon  ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut flour (if you enjoy carbs, use chickpea flour here for a healthy snack but when you do, cut the water to 3 tablespoons)
3 eggs (if you choose not use eggs, feel free to substitute more water, I would only add 3-4 tablespoons of water. You want the batter to remain thick so it coats the vegetables.)
1/4 cup water
4 cups of vegetables: eggplant, squash, zucchini, onions, peppers or any other vegetable you desire; washed and cut into medium sized pieces.
oil for frying (I prefer peanut, coconut, lard or just good old grape-seed oil)

Directions
Mix together the batter, it should be quite thick.

In an electric skillet or deep-fat fryer, heat 1-2 inches of oil to 375 degrees F. Place a small amount of the batter int he oil, when it begins to bubble and cook immediately without burning, it is ready to use.

Place the vegetable in the batter and cook similar vegetables together until the outside is golden brown. Do not overcrowd the pan or it will not cook properly. Fry a few at a time for 1 to 1 1/2 minutes on each side or until golden brown.

Drain on paper towels (keep warm in a 300 degree F oven).

TIP: Premake/mix the batter and leave the water out, you can use this to fry meat. It is a great dry rub for spicy fried chicken.