My Favorite Sauces, Soups and Side Recipes are Below
....click for veggies and breads and meats.
This recipe collection represents months of cooking the things I like best and includes using as much seafood as possible from our rivers and bay. However, My Favorite Things shows items I use consistently in my recipes that are available no matter where I am. I've also created a Vegetarian Keto page. The Recipes are found below. Hydration during Keto is essential, and drinking the following smoothie recipe helps your body maintain a balance. Hydration Smoothie Recipe: Blend together 1 cup spinach, kale or chard or a combination of these with 1/2 cup lemon juice, 1 tbsp. cider vinegar, 1/4 tsp. Himalayan salt, and 1/4 tsp. cream of tarter, Add 1 tablespoon CB MCT oil if you wish to curb hunger. You might want a simple keto water drink. If so, use the recipe in a full glass of water instead of blending with vegetables. Other hydration options are linked here.
SidesCauliflower Dressing
6 slices bacon 1 chopped medium onion 3 stalks chopped celery 1 Tbsp minced garlic 1 tsp salt 1 tsp black pepper 1 cup chicken broh 1 tbsp thyme 1 tbsp sage 2 eggs, beaten 1 bag cauliflower rice 1/3 cup grated Parmesan cheese **Preheat oven to 350°F. Cook bacon until crisp. Set aside. Add onion to drippings and sauté. Add celery, garlic, salt, and pepper to skillet; cook, stirring occasionally. Set aside. Stir broth, thyme, sage, cheese and eggs together in a large bowl. Add bacon, cauliflower and onion mixture. Pour mixture into baking dish. Sprinkle the top with cheese if desired. Bake until mixture is set, and the top is browned, 35-45 minutes. Stuffed Portobello mushrooms
4 Portobello mushrooms Sausage marinara sauce--(tomato sauce, Italian herbs, olive oil) 1 clove garlic minced 2 Tbsp. olive oil salt and pepper to taste ½ tsp. dried thyme ½ Tbsp. butter 1 Tbsp. Parmesan grated 3 Tbsp. mozzarella shredded **Preheat oven to 400°F. Clean and remove the stems. Fry sausage. Add Minced stems and minced garlic and olive oil. Sautee. Add ½ tsp. dried thyme and salt and pepper to taste. Put mushrooms in baking pan, with 2 tbsps. marinara sauce. Fill with mixture and top with a slice of butter. Bake the mushrooms for 15 minutes until tender. Top with grated Parmesan and shredded Mozzarella and continue to bake for another 5 minutes until cheese is melted. Vegetable-Egg Patty
1 egg 1 tbsp. almond flour 2 tbsp. cream cheese ½ cup chopped mushrooms 1 ripe tomato 1 slice smoked ham chopped **Spoon 6 equal portions of mixture in pan Cook each side of patty thoroughly Turn off pan and sprinkle grated parmesan cheese Return patties to pan to rest on cheese Remove with cheese stuck on patty Serve with cream sauce or hot sauce Feta Cabbage Rolls with Sour Cream Sauce
1/2C parsley, chopped 1/4C parmesan cheese 6oz feta cheese 1Tbsp. Minced garlic 1/2 C Bacon bits 1/2 C chopped 1 medium onion chopped chopped Mushrooms 1 Cup Cauliflower rice 1 Tsp. Lemon juice 1 Tbsp. olive oil **Sauté onion. Add mushroom s and continue sautéing. Add cauliflower rice and sauté. Add garlic. Cook for a few more minutes. Turn off heat. Add lemon juice, parsley, bacon bits and cheeses. Add salt and pepper to taste. Mix thoroughly and stuff cabbage leaves and bake for 30 minutes at 350. Serve warm with a dollop of sour cream. I add green chili to my sour cream. Cabbage Apple Stir Fry
1 tablespoon olive oil ½ cup diced cooked chicken ½ apple cut into small pieces 1/2 teaspoon sea salt 1/4 teaspoon pepper 1 teaspoon grated ginger 2-3 cups sliced cabbage 2 cloves minced garlic 2 tablespoons lemon juice 1 teaspoon sesame oil **In large skillet heat olive oil. Add ginger, apple and cabbage tossing frequently. Cook for several minutes. Add garlic, lemon juice and diced chicken meat to the pan. Toss all together continuing to cook. Place in serving bowl and drizzle sesame oil over the top. Stuffed Cabbage
4 large cabbage leaves ¼ casing of sausage ½ onion chopped 4 oz. goat cheese 1 cup chopped mushrooms 1 cup diced green tomatoes **Preheat oven to 350 degrees. Steam cabbage leaves. Cook sausage. Remove from pan and use fat to sauté onions, tomatoes and mushrooms. Add olive oil if necessary. After sautéing, return sausage and add goat cheese to mixture, and stir until well mixed. Place ¼ mixture into each leaf and wrap in leaf. Place each leaf in a baking dish and top with marinara sauce. Bake in oven until warm, about 20 minutes. Turnip Hash Browns
1 med turnip grated ½ chopped onion 1 medium egg beaten 1 tbsp thyme Garlic Salt and pepper to taste 2 tbsp olive oil **Peel and grate the turnip into mixing bowl. Add onion, egg, thyme. Mix well and season with the salt and pepper. Heat the olive oil in a frying pan on a medium heat and add turnip mixture, cooking until golden brown and firm on both sides. Scalloped Portabella Mushrooms
1/2 cup shredded Mozzarella 1/2 cup mild cheddar 1/2 cup grated Parmesan 2 tbsp. chopped parsley 2 tsp. Italian herbs 1/2 tsp. onion powder 1/2 tsp. garlic powder 6-8 Portabella mushrooms Salt and pepper, to taste 1/2 cup heavy cream 2 cloves minced garlic **Preheat oven to 400°F. In a medium bowl, toss together Mozzarella, cheddar, Parmesan, parsley, Italian seasoning, onion powder and garlic powder. Set aside. Remove stems from portabella mushrooms and slice into 1/2-inch slices. Layer in baking dish beginning with mushroom slices and cheese mixture. Season with salt and pepper Mix together cream and minced garlic and pour mixture over mushrooms. Cover with foil and bake for 30 minutes. Remove foil and carefully pour out excess liquid from the bottom of the dish into container and set aside. Return mushrooms to the oven and broil/grill until golden. Pour liquid over top if desired. Turnip Portabella au Gratin
1 turnips 2 Portabellas 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 1/2 cups shredded Monterey Jack cheese 1 cup shredded cheddar 1 cup heavy cream **Preheat oven to 375 degrees. Thinly slice turnips. Slice portabellas into 1/4 inch thick slices. Create two layers of the turnips, portabellas, cheese and seasoning into greased prepared baking dish ending with cheese. Pour the cream over the top of the mixture. Cover dish tightly with foil and bake for 50 minutes. Remove the foil broil until top is lightly browned. Cauliflower Turnip Bake
1 Turnips sliced 10 Cauliflower florets 1/2 Med Onion sliced 1/2 C Cheddar 1/4 C Cream 1/4 C Parmesan Salt and Pepper to taste **Layer all beginning with turnips and ending with parmesan. Bake at 350 for 50 minutes. Spicy Broccoli Bake
Oil baking dish **Layer broccoli sprinkle with cheese cover with spicy broth from turnip stew Bake at 350 for 50 minutes. Broccoli Turnip au Gratin
1/2 long turnip 12 broccoli florets 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 1/2 cups shredded Monterey Jack cheese 1/2 cup shredded cheddar 1/2 cup heavy cream **Preheat oven to 375 degrees. Thinly slice turnip. Slice portabellas into 1/4 inch thick slices. Create two layers of the turnips, portabellas, cheese and seasoning into greased prepared baking dish ending with cheese. Pour the cream over the top of the mixture. Cover dish tightly with foil and bake for 50 minutes. Remove the foil broil until top is lightly browned. Eggplant Parmesan
1/2 cup parmesan cheese 1/2 c mozzarella cheese 1 large eggplant peeled, sliced lengthwise ½–¾ inch thick salt and leave to weep bitters, wipe off, turn and salt the other side. 1 c Marinara sauce (recipe below if needed) *Spray both sides of eggplant slices with olive oil. Place 1st layer in 6x6 baking pan. Salt, layer with grated parmesan, mozzarella, marinara sauce until all eggplant is covered. Final layer should be cheese. Bake at 350 for 40 minutes. *Marinara Sauce sauté onion, add garlic and red pepper flakes. Stir until onion is translucent. Add tomato paste and cook, stirring often. Add wine, bring to a boil and cook till evaporated. Add tomatoes, basil and oregano and stir. Add 1 cup of water and simmer to desired thickness. No-Crust Quiche
Chopped broccoli precooked Salt Onion powder Garlic powder Cheddar cheese grated Parmesan cheese grated Sour cream Heavy Cream 1 large egg beaten **Cook broccoli. Add onion powder, garlic powder, cheeses, sour cream and heavy cream and mix completely. Finally, add beaten egg and thoroughly mix. Place mixture in greased loaf pan, and bake for 30 minutes at 350 degrees. Slice to serve. Breakfast Egg Muffins
Begin with making a base for muffins: 10 large eggs Salt and pepper to taste Mix well Add preferred ingredients. Examples include but are not limited to precooked sausage, chicken bits, onion, chopped onions, chopped spinach, jalapenos, cheddar cheese, cream cheese, bacon bits. Mix thoroughly. **Preheat oven to 400. Pour mixture in a non-stick muffin pan and bake for fifteen minutes or until done. Tikka Masala Vegetarian
2 tbsps. olive oil 1 diced onion 1 green, yellow, red bell pepper chopped 1 tbsp. minced ginger 3 tbsp. minced garlic 2 tbsp. garam masala 2 tsps. coriander 2 tsps. cumin 1 15 oz. can crushed tomatoes 1 cup heavy cream **Heat oil in large pan. Add chopped onion and sauté until opaque. Add ginger, garlic and sauté for 3 minutes. Add chopped peppers and suite for 3 more minutes stirring constantly. Add spice and continue stirring until fragrant. Add tomatoes and salt to taste. Mix well and simmer for 30 minutes. Add cream and heat. Serve over sautéed cabbage or riced cauliflower Fresh cilantro leaves and tender stems, for garnish Cauliflower Bake
3 cups cauliflower florets 1 med onion chopped and sautéed 1 minced jalapeno or bell pepper 1 tsp garlic powder 1 cup mozzarella cheese 1/4 c parmesan 1cup cream 1 egg Salt and pepper to taste **Steam cauliflower. Sautee onions. Add cauliflower to sauté pan and stir fry for a few minutes. Add salt and garlic powder. Add minced pepper. Mix together cream, cheeses , egg and pepper. Pour sautéed vegetables into baking dish. Pour cheese and cream mixture over the top. Bake at 350 for 30 minutes. Eggplant Pharda
2 large eggplants 2 tablespoons olive oil 1 medium onion, diced 4 cloves minced garlic 1 8oz can diced tomatoes 2 tbsp. minced ginger 2 tbsp. curry powder 2 tsp. cumin 2 tbsp. chili powder optional 1 cup frozen peas Salt and pepper to taste Sprinkle top with chopped cilantro **Prick eggplants all over with a fork and bake it in a 350° F for one hour. Allow it to cool. Scoop out the meat and put it in a bowl. Smash and set aside. Heat oil in a skillet. Add onions and sauté until translucent. Add garlic and ginger and sauté for three more minutes. Add all spices stirring constantly for one minute. Add tomatoes. Reduce heat and simmer for 5 to 10 minutes. Add eggplant and peas if desired. Stir until combined and thoroughly heated. Add salt and pepper to taste. Garnish with chopped cilantro. Guacamole
4-5 ripe avocados 1/2 cup chopped red onion Garlic salt **Mash the avocados. Add salt and onion and mix only until the ingredients are blended. Avoid mixing to much because it will change the texture of the guacamole. Baba Ghanoush
1-2 large eggplants 2 tbsp. lemon juice 3 tbsp. minced cloves 3 tbsp. tahini or ground macadamia nuts 1/3 cup olive oil Salt to taste **Broiler rack should be 6 inches below broiler element and preheat broiler to high. Place eggplants on a baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and tender, about 30 minutes. If eggplant is not fully tender cook longer in oven at 425°F. Remove from oven let rest for 15 minutes. Slit each eggplant lengthwise and scoop out soft flesh., placing it in a fine-mesh strainer set in a large bowl. Let stand to remove excess liquid. Place in mixing bowl and add lemon juice and garlic to eggplant and stir with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Add tahini, olive oil. Mix thoroughly and season to taste with salt, Serve with vegetables for dipping. Cauliflower and Ham Casserole
3 cups chopped cauliflower 2 tbsp. minced garlic 1 tsp. salt 1 tsp. pepper 2 cups chopped ham 1 cup sour cream 1 cup grated cheddar cheese **Preheat oven to 350. In a bowl, mix together the cauliflower, ham, garlic, half of the cheese, salt, and pepper. Next mix in the sour cream. Spread mixture into a greased baking dish and sprinkle the top with the remaining cheddar. Bake for 35 minutes. New Mexico Style Red Chili
1 pound ground beef 1/2 cup Bueno x-hot red chili powder Garlic salt to taste 2 cups broth 1 cup water 1 tsp xanthan gum **Fry ground beef until done. Add chili powder and garlic salt. Mix thoroughly. Add broth and water. Stir until it begins to simmer. Simmer for up to an hour before using. Can be used to make Huevos Rancheros: on a low carb wrap place turnip hash browns with a fried egg on top. Cover with chopped onion, shredded cheese and hot red chili. Enjoy! Cheese Enchiladas: Fill low carb wrap with shredded cheese and chopped onion. Pour red chili over top and serve with a dollop of sour cream and guacamole if desired. |
SoupsBroccoli Chicken Soup
2 tbsp. olive oil 1 medium onion diced 2 Tbsp. minced garlic 2 Cups chicken stock Salt and pepper to taste 1 cup streamed broccoli **Heat olive oil in pan. Add onion and caramelize. Add minced garlic and sauté for a few minutes. Add chicken stock and bring to a slow boil. Add broccoli (or other vegetable of choice). Oyster Bisque
1 medium chopped onion 1 tbsp minced garlic 1 dozen med oysters 1 cup chicken broth Oyster liquid 2 tbsps. butter 1 tsp salt 1 tsp black pepper 1/2 cup cream **Sauté onions and garlic butter. Add broth, oyster liquid, salt and pepper. Cover and simmer 20 minutes. Blend mixture until smooth. Bring to a simmer. Stir in cream and oysters. Simmer 2 minutes or until oyster edges curl. Refrigerate until ready to use. Garnish with chives if desired. Oyster Stew
2 tbsp. butter 1 clove minced garlic 1/2 minced onion ½ cup dry white wine 12 med oysters 1 ½ cups heavy cream 1/4 Tsp. sweet paprika **Melt butter and stir in garlic until butter browns. Add onion and cook until translucent, 5 to 7 minutes. Add wine and simmer until reduced. Add oyster juice and cream and return to simmer. Stir in oysters and simmer until oyster edges curl, Coconut Leek Curry Soup
2 tbsp. olive oil 3 leeks white and light green thinly sliced 1 minced garlic cloves 2 cups chicken broth 1 Cup sliced mushroom 2 Tbsp. minced ginger 2 tbsp. curry 1 tsp. salt 1 tsp. pepper 1 Can unsweet coconut milk Heat olive oil in pan and sauté leeks. Add ginger, and garlic, sauté. Add mushroom and sauté. Stir in chicken broth, curry, salt and pepper. Simmer. Add coconut milk and stir until heated through. Spicy Green Tomato Stew
Green tomato chili 2 tablespoons olive oil ½ cup diced green chili 1 tbsp. minced garlic, minced 4 med green tomatoes 2 lbs. boneless skinless chicken breasts 1 tbsp. ground cumin 1 tbsp. dried oregano 2 cups chicken broth 1/2 cup chopped fresh cilantro **Heat the oil over medium heat. Add diced tomatoes and garlic and sauté for several minutes. Add diced chicken, cumin and oregano. Stir to combine. Add broth and bring to a simmer. Cook until chicken is cooked through, 25-30 minutes. Garnish with cilantro and serve. Coconut Seafood Curry Soup
1 tbsp. vegetable oil 2 tbsp. grated ginger 1 stalk minced lemon grass 2 tsp. curry powder 2 cups chicken broth 3 tbsp. fish sauce 1 tbsp. keto sweetener 1 can coconut milk ½ pound fresh shiitake mushrooms, sliced 1/2 medium shrimp and muscles 2 tablespoons fresh lime juice salt to taste ¼ cup chopped fresh cilantro **Heat the oil in a large pot over medium heat. Stir the ginger, lemongrass, and curry in the heated oil. Add chicken broth stirring continually. Stir in the fish sauce and sweetener simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp and muscles. Stir in the lime juice. salt to taste and garnish with cilantro. Green Tomato Soup
3 large green tomatoes 2 medium avocados 1/2 cup water 2 cloves garlic, minced 1/2 large onion chopped 6-7 fresh basil leaves 3 tbsp. lemon juice 2 cups chicken stock 3/4 tsp. salt 1/4 tsp. black pepper 1/2 cup olive oil Cream **Roughly chop the tomatoes. Halve the avocados, remove the seeds and peel. Peel and mince the garlic and roughly chop the onions. Blend the tomatoes and stock. Add the avocados, onions, garlic, basil, lemon juice, salt and pepper. Add the olive oil. Process until smooth and creamy. Refrigerate for at least 2 hours before serving. Drizzle with cream, garnish with fresh basil and season with salt and pepper. Green Tomato Stew
2-3 diced green tomatoes medium sized 2 tbsp. olive oil 1 teaspoon black mustard seeds 1 tbsp. thyme or oregano 2 green chilis or jalapenos if preferred 1 tbsp. horseradish ½ teaspoon turmeric 1 ½ tbsp. coriander powder 1 ½ cup coconut milk **Heat the oil in a saucepan. Add thyme and green chili and sauté. Add diced green tomatoes and horseradish and sauté for a few more minutes. Add the coriander powder and turmeric to mixture. Simmer until the tomatoes are soft. Add half the coconut and bring to a boil. Season to taste, then add the remaining coconut milk. Heat until the coconut milk is warmed. Green Chili Chicken Soup
2 tbsp. olive oil 1 medium onion diced 2 Tbsp. minced garlic 1 cup Shredded Chicken 2 cups chicken stock 1 cup sharp cheddar cheese shredded 1 cup Green Chili Salt and pepper to taste **Heat olive oil in pan. Add onion and caramelize.. Add minced garlic and sauté for a few minutes. Add chicken stock and bring to a slow boil. Add chicken and green chili. Slowly add shredded cheese stirring until melts. Clam Chowder
1 cup chopped clams (8-10 ounces) 1 large onion chopped 2 tbsp. butter 3 slices of bacon 3 celery stalks chopped 4 cups chicken broth 2 cups heavy cream 1 tsp. xanthan gum to thicken Salt and Pepper to taste **Cut bacon into pieces and cook in chowder pan until it is opaque. Add butter to the pan and melt. Add onions and cook until translucent then add celery and sauté for five minutes. Then add chicken broth and clams. Bring to a boil. Reduce heat to simmer for ten minutes. then add cream and just return to a simmer for 15 minutes and salt and pepper to taste. Thicken if desired by mixing 1 tsp. Xanthan gum in water. Add to chowder while stirring, constantly. Crab bisque
1⁄4 cup chopped onion 2 tablespoons butter 1/2 cup chicken broth 1 dash pepper 1 cup crab meat 1 teaspoon Worcestershire sauce 2 cups cream 1 egg yolk In a medium saucepan, cook onion in butter until tender. Stir in broth, pepper and Worcestershire sauce and bring to a slow boil. Beat cream with egg yolk and stir into pan along with crab. Thicken if desired by mixing 1/2 tsp. Xanthan gum in water. Add to bisque while stirring, constantly. Sprinkle top with paprika if desired. Smoked Salmon Chowder
1 cup chopped clams (8-10 ounces) 1 large onion chopped 2 tbsp. butter 3 celery stalks chopped 4 cups chicken broth 2 cups heavy cream 1 tsp. xanthan gum to thicken Salt and Pepper to taste **Melt butter in saucepan. Add onions and cook until translucent then add celery and sauté for five minutes. Then add chicken broth and clams. Bring to a boil. Reduce heat to simmer for ten minutes. then add cream and just return to a simmer for 15 minutes and salt and pepper to taste. Thicken if desired by mixing 1 tsp. Xanthan gum in water. Add to chowder stirring, constantly. Broccoli Cheese Soup
2 tbsp. olive oil 1 medium onion diced 2 Tbsp. minced garlic 2 Cups chicken stock 1 cup shredded cheddar cheese Salt and pepper to taste 1 cup heavy cream 1 cup streamed broccoli 1 tsp paprika, sharp cheddar cheese **Heat olive oil in pan. Add onion and caramelize.. Add minced garlic and sauté for a few minutes. Add chicken stock and bring to a slow boil. Slowly add shredded cheese stirring until melts. Add cream and broccoli (or other vegetable of choice). Asparagus soup
1 tablespoon butter 1 small onion, chopped 3 cups chicken broth 1 pound asparagus, tough ends discarded, cut or two cans asparagus spears 1 teaspoon Sour cream (optional) **Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasional. Gradually mix in chicken broth. Bring mixture to boil. Add asparagus pieces and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Puree asparagus in food processor. With machine running add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper and servw. |
Sauces and DessertsShitake Cream Sauce
1 cup shitake mushrooms 3 tbsp butter 3 tbs chopped onion 1/4 cup dry wine 1/2 cup heavy cream 1/4 tsp salt 1/2 tsp pepper 1 tsp basil leaves **Slice mushrooms including stems. Heat butter in skillet and add onion. Sauté til translucent. Add mushrooms and cook for ten minutes. Add wine and reduce. Add cream, basil, salt, pepper and cook until thickened. Use sauce over the top of mock grits or veggies as desired. Pesto
¼ cup pine nuts 1 garlic clove ½ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper ¼ cup shredded Parmesan cheese **Put cilantro, pine nuts, and garlic clove in a processor and pulse until combined. Add olive oil slowly until well blended. Add parmesan cheese, salt and pepper and blend. Use over desired items like cabbage or cauliflower. Spoon remaining pesto into ice tray cube spaces and freeze for later. Hollandaise Sauce
1/2 cup melted butter 3 egg yolks 1 tbsp. lemon juice Beat together egg yolks and lemon juice. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on until sauce thickens using 10 second intervals, whisking at each one for a smooth sauce. Serve warm. Cinnamon Bread
1 3/4 cup Almond Flour ½ cup of Natvia 1 tsp Baking Powder ½ cup Butter 3/4 cup cream 1 tsp vanilla extract 3 large Eggs 3 tsp of Cinnamon **Preheat your oven to 350F. Grease a 9x5in loaf pan and line with parchment paper. To a mixing bowl add almond flour, natvia, and baking powder. Mix well. Add butter, cream, vanilla e and eggs. Mix well. In a small bowl mix remaining natvia with the cinnamon. Spoon half the batter into loaf pan, and sprinkle with the cinnamon mixture. Add the remaining batter, Bake for 55 – 65 minutes, until done. Put on rack to cool. Serve with sauce if desired. Sweet Cream Sauce
1/4 cup natvia 1 large egg 1/2 cup cream 1/2 tsp vanilla **In a saucepan whisk together sugar, eggs, cream and vanilla. Cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer. Add flavor as desired. I like lemon. |