Loaded “Mashed” Cauliflower

Ingredients:

1 Head of Cauliflower (medium - large)
1/3 C Sour Cream or Creme Fraiche
1/4 C Butter, Melted
3/4 t Sea Salt
1/8 t Black Pepper
1/4-1/2 t Garlic Powder
2 t Dried Chives
6 Pieces Bacon, cooked and cut into pieces
3/4 C Shredded Cheddar or Colby Jack Cheese

Directions:

Preheat oven to 350 degrees F.

Cut cauliflower  into pieces and pulse in a food processor until resembling mashed potatoes (or desired texture). It may require doing it in two batches depending on the size of your food processor.

Spoon cauliflower mash into a large bowl. Stir in sour cream, melted butter, salt, pepper, garlic powder, chives and about half the shredded cheese.

Grease an 8x8-inch casserole dish and scoop in cauliflower mixture. Spread evently. Top with remaining cheese and bacon.

Bake for 25-30 minutes or until mixture is bubbly and cheese is melted. If bacon begins to get too brown, cover with a sheet of aluminum foil.

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/loaded-cauliflower-mash-bake/

Homemade Electrolyte Drink

Ingredients:

5 C Water or Herbal Tea
1/2 C Lemon or Lime Juice (or a combination)
1/2 t Potassium Chloride
1/4 t Pink Himalayan Salt
2 T Natural Calm Magnesium Supplement
Stevia, to taste (optional)

Directions:

Combine all ingredients together and stir until all crystals have dissolved.

Serve 1 cup over ice up to twice daily. If stomach discomfort occurs then have with meals.

* Adapted from https://ketodietapp.com/Blog/post/2015/10/19/beat-keto-flu-with-homemade-electrolyte-drink

Bacon Cheeseburger Cauliflower Casserole

Ingredients:

1 Head cauliflower or about 6 C florets
1/3 C Coconut Flour
1/4 t Sea Salt
12 Pieces Bacon
1 1/2 lbs Ground Beef
1 t Onion Powder
1 t Oregano
1 t Garlic Powder
1 t Sea Salt
1/2 t Black Pepper

Sauce:

1 T Butter
1 T Coconut Flour
1 1/2 C Heavy Cream
2 T Prepared Yellow Mustard
8 oz Shredded Cheddar Cheese

 Directions:

In a food processor, pulse cauliflower to desired size (rice size or pulse longer to resemble mashed potatoes when cooked). Remove to a bowl and stir in 1/3 C Coconut Flour and 1/4 t Salt.

Cut bacon into 1-inch long pieces and cook in a large skillet until mostly done. Remove bacon to a bowl and set aside. Retain bacon grease in skillet.

Cook and crumble ground beef in bacon grease until browned. Stir in onion powder, oregano, garlic powder, salt and pepper. Remove to a bowl and set aside.

Preheat oven to 350 degrees F.

In the same skillet on low heat, melt butter and add coconut flour for the sauce. Stir in heavy cream and mustard. Continue to cook on low until sauce thickens.

In a 9x13 casserole pan, spread 1/2 cup of the sauce out in the bottom. Carefully scoop and spread in the cauliflower mixture. Press down to make an even layer. Sprinkle half of the cheese on top of the cauliflower layer. Spread the ground beef over the cheese. Pour the remaining sauce onto the ground beef. Sprinkle on the bacon. Sprinkle on remaining cheese.

Bake for 40-45 minutes. Cover with aluminum foil if bacon starts to get too done.

Yield: 6 Servings

* Adapted from https://www.sugarfreemom.com/recipes/bacon-cheeseburger-cauliflower-casserole/

Beef, Cabbage and Tomato Soup

Ingredients:

2 T Olive Oil

1 Lb Ground Beef

1 1/2 t Kosher Salt

1/2 C Diced Onion

1/2 C Diced Celery

1/2 C Diced Carrot

28 oz Can Crushed Tomatoes

5 C Shredded Green Cabbage

4 C Homemade or Quality Beef Broth

2 Bay Leaves

Directions:

In a large pot, cook beef, onions and salt in olive oil until beef is brown and onions are translucent. 

Add celery and carrots and sauté for 4-5 minutes. 

Add crushed tomatoes, cabbage, beef broth and bay leaves. 

Bring to a boil and then simmer, covered, for about 40 minutes. 

Remove bay leaves and serve. 

Yield: 6 Servings

* Adapted from https://www.skinnytaste.com/chunky-beef-cabbage-and-tomato-soup-instant-pot/

Holiday Cheese Ball

Ingredients:

16 oz Cream Cheese (do not use reduced fat), room temperature

10 oz Crushed Pineapple, drained

3 T Chopped Green Onions

1 1/2 C Chopped Pecans, divided

1/2 C Finely Diced Green Pepper

1 T Lawry's Seasoned Salt

Directions:

Mix together cream cheese, crushed pineapple, green onions, 3/4 C pecans, green pepper and seasoned salt. 

Form into a ball. 

Refrigerate for 1 hour. 

Roll in remaining 3/4 C pecans. 

Serve with crackers using a cheese knife!

Note: If any ingredients seem particularly moist, dab with paper towel before mixing in. 

* Adapted from my aunt Karen's recipe

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Norwegian Spice Cookies

Ingredients:

3 C All-Purpose Flour
2 t Ground Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg
1/2 t Ground Cardamom
3/4 t Sea Salt
1 C Butter, room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 Egg White (optional)
1 T Water (optional)

Directions:

In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Set aside.

In a large mixing bowl, cream together butter and sugar.

Add eggs, one at a time mixing in between, and add vanilla and mix several minutes until slightly fluffy. 

Mix dry ingredients into wet ingredients.

For cut-out Cookies: Cover and refrigerate dough for one hour before rolling out and cutting with cookie cutters.

For softer, round cookies: Skip refrigeration step. Roll into 1-inch balls.

For either shape, preheat oven to 350 degrees F. Place dough shapes or balls on parchment-lined cookie sheets. If desired, mix egg white and water to create egg wash and brush on tops of cookies. Bake 10-12 minutes or until slightly golden. Remove to cooling rack.

Serve with coffee or black tea.

* Adapted from http://www.geniuskitchen.com/recipe/norwegian-spice-cookies