Tag Archives: Bacon

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

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

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.

Perfectly Crispy Pork Belly

I adore bacon but I can’t stand to buy bacon from the store. Have you ever read the labels? There are preservatives and sugars (dextrose being one) that are not good for human consumption. I prefer to make my own which is actually cheaper. I go to the local butcher shop and buy Pork Belly which is bacon. The butcher is kind enough to slice it to my preferences (thick-cut all the way baby!) In Uncooked Pork BellyChicago, I found organic bacon for $4.99 which is the same price as pre-sliced treated bacon that isn’t even organic. So, this is a better deal and so much healthier!
1 pound pork belly (aka bacon)
black pepper

Place the oven rack right in the center.

Line a baking sheet with foil and leave excess foil so it hangs over the pan, this will keep the bacon grease from dripping onto the pan.

You can use a cooling rack on top of the foil to get the crispiest bacon. If you would like to do this, spray the cooling rack and place it on the foil.

Place the cut pork belly on the foil or on the cooling rack. Place the pork belly in a single layer and do not allow it to overlap. I like to add pepper to my bacon at this point to give it added flavor.Perfectly Crispy Pork Belly

Turn the oven on 400 degrees F, it is very important that you do not preheat the oven. You will be placing the bacon in a cold oven.

Cook the bacon for 12-17 minutes. The cooking time will depend on how thick you back was cut. I prefer to have thick cut bacon, you should start looking in on your bacon at the 10 minute mark. Do not open the oven, just turn on the oven light. Once the bacon looks golden brown, remove it from the oven. Remember that it will continue to cook even outside of the oven so if you let it get brown it will only brown further, which you don’t want.

Place the bacon on a paper towel to absorb the grease and cool off, you can also place it on a clean cooling rack if you desire. I like to salt the pork belly at this point.

Save the bacon grease for cooking eggs or meat. It should not be wasted.

The oven should not be preheated, you will be placing the bacon into a cold oven.

To freeze the bacon: undercook the bacon a bit, freeze it after cooling off. When it is time to cook the bacon, place it in the microwave for 30 seconds on high and you will have perfectly cooked bacon.

Remove the bacon immediately after cooking. The bacon will continue to cook from the residual heat that it holds within but you don’t want it to continue cooking from the heat that comes off of the baking sheet.

For the non-low-carbers, you can sprinkle some brown sugar or dip the bacon in maple syrup before baking. This makes a great variation.

Buttery Butternut Squash Soup

Another favorite soup recipe of mine has to be Butternut Squash. This recipe is more than just soup, it is hardy and thicker. I think it is unbelievably annoying when you are drinking soup and it feels like you are drinking flavored water. I am not girl who is shy about eating and I love my food so naturally, I want something of substance to fill me up!
My best friend Mary is addicted to all things butternut squash and I dedicate the recipe to her.

This soup has a lovely smokey flavor to it, I know traditionally this soup does not include a heat element but the Indian in me couldn’t help it. For my vegetarian friends, feel free to leave the bacon out of the recipe and use butter. As I am writing this, I have a big bowl of soup, the remote and a huge comforter waiting for me. Ah, this is heaven!

Butternut Squash SoupIngredients
1/2lb bacon
1 large onion, diced into ½ inch pieces
2 large carrots, diced into ½ inch pieces
5 cloves of garlic, minced
4lbs cooked butternut squash
4 cups low-sodium chicken stock
¼ teaspoon clove
Pinch of cinnamon
1 tablespoons cumin
½ tablespoon paprika
½ teaspoon red pepper flakes

Serving Butternut Squash SoupDirections
Cook the bacon in the soup pot, preferably an enamel cast iron pot. Take the bacon out and leave on a paper towel covered plate to drain.

Add the onion and carrots and allow them to cook until translucent and they should brown just a bit. Add the garlic and let cook for an additional minute. Add the squash, chicken stock and seasonings and allow it to come to a boil. Cover and lower the heat to medium and allow it to cook until all the vegetables are tender. This should take an additional 15-20 minutes.

Let cool a bit and use an emersion blender or food processor to smooth and mix all ingredients. Add additional chicken stock to get the consistency you desire.

Serve with crumpled bacon and cheese squares on top, and enjoy! You can also add cream to the thick soup to give it a creamier texture. when doing this, I like to pour the cream over the top in a few long lines and stir it around so it has a beautiful design when I serve the dish.

TIP: I am all about the easy method. Take the butternut squash, wash the outside, poke several holes throughout and for each pound, microwave it on high for 4 minutes. Let cool and then use a spoon to scrape the inside out. This is much easier than peeling it.

Cheese Squares
16 ounces of shredded cheese (cheddar, pepper jack, fontina and jack cheese are all amazing in this recipe)

Take the shredded cheese and place on a non-stick cookie sheet and place in an oven preheated to 425 for 5-7 minutes.