My Favorite Vegetable, Salad and Appetizer Recipes
....click for sides, 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.
VeggiesShitake Cream Sauce over Riced Cauliflower
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 cooked riced cauliflower. Braised Cabbage Wedges
1 green cab1bage 1 tbsp olive oil 3 tbsp minced garlic 1 tsp sesame oil 2 tbsp Soy Sauce pinch of salt pinch red pepper pinch ground black pepper **Preheat the oven to 350°F. Cut the cabbage into wedges. Heat a large oven-safe skillet with olive oil. Place the cabbage pieces into the skillet and sear on each side until caramelized. Remove from heat. Mix together the minced garlic, sesame oil, soy sauce, salt, red pepper, and pepper. Pour the mixture over the cooked cabbage pieces in the skillet. Cover the skillet and bake for 30 minutes. Remove the lid and bake at 425°F for 15 minutes. Remove the pan from the oven and cool. Baked Cauliflower
1 whole cauliflower 1 cup of mayonnaise, 1 cup of parmesan cheese, 1/2 cup white cheddar cheese, 1 tbsp minced garlic 1 tbsp dried parsley. **Cut off the hard pieces and stem of cauliflower leaving the head intact and boil for 7 minutes, drain and pat dry. Mix together remaining ingredients and coat the cauliflower with the mixture. Sprinkle garlic powder and black pepper on it and more parsley. Bake in preheated oven 20 minutes at 375. 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. 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. 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. 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. 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. 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 Spicy Broccoli Bake
Oil baking dish **Layer broccoli sprinkle with cheese cover with spicy broth from turnip stew Bake at 350 for 50 minutes. 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. 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. Eggplant Roasted
Cube eggplant Drizzle with Olive Oil Salt and pepper Place on baking pan and roast for 20 minutes at 425. Artichoke Roasted
Trim artichokes--1 per person Drizzle 1 tbsp. olive oil on top Add 1 clove minced garlic Add salt and pepper Top with shredded parmesan cheese Wrap with foil Bake for 1 hour and 20 minutes at 425 degrees. 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. 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. Baked Green Tomatoes
2-3 Medium green tomatoes sliced 1/4 inch thick 3 Tbsp. olive oil 3 Tbsp. grated parmesan cheese 1/2 cup shredded parmesan Garlic salt and course black pepper to taste **Preheat oven to 425 degrees. Place medium green tomatoes into a gallon bag. Add garlic salt, coarse ground pepper, olive oil, and grated parmesan cheese. Mix together by moving bag around until all tomatoes are evenly coated with the other ingredients. Put a layer of shredded parmesan cheese on the bottom of the dish you will use to bake the tomatoes. Lay the coated tomatoes on top of the cheese layer, and bake for 15 minutes or until tomatoes are tender. 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. 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. Brussel Sprouts Parmesan
16oz brussels sprouts--trim, halve and rinse 3 tbsp. olive oil 1/2 teaspoon salt and coarse black pepper 3 tbsp. minced garlic 1/3 cup parmesan cheese ** Preheat your oven to 400ºF Dry the brussels sprouts with and place them in a large gallon bag. Add olive oil, Italian seasoning, garlic, Parmesan, salt, and pepper to bag and gently shake until brussels sprouts are evenly coated. Place the Brussels sprouts on a baking sheet, spreading evenly into one layer. Bake on the center rack for 25 to 30 minutes or until sprouts are golden brown. Let cool and serve. Asparagus Parmesan
1 bunch trimmed asparagus 3 tablespoons olive oil 2 tablespoons shakable parmesan cheese 1 clove garlic, minced 1 teaspoon sea salt ½ tsp. ground black pepper 1 tablespoon lemon juice **Preheat an oven to 425 degrees F (220 degrees C). In a large gallon bag add asparagus, olive oil and parmesan cheese, garlic, salt, and pepper. Shake until spears are completely coated. Lay individual asparagus onto a baking sheet and bake for 10 minutes. Cabbage Steaks with Ranch Dressing
Preheat your oven to 400 degrees. Slice the cabbage into half-inch thick steaks. Brush with oil on both sides and place onto cookie sheet. Season to taste with Kosher salt and black pepper and Roast for 20 minutes or until caramelized. Ranch Dressing ½ cup sour cream. ½ cup mayo. ¼ cup heavy whipping cream. 1 teaspoon chives, 1 teaspoon onion powder. 1 teaspoon garlic powder. 2 teaspoons lemon juice 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 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. |
SaladsApple Broccoli or Cauliflower Salad
2 C Broccoli or Cauliflower florets 1/2 Chopped Onion 1 Diced Apple 1/4 Chopped Keto Friendly Nuts 2 Tbsp. Lemon juice Salt, Pepper, and Sweetener to taste **Mix veggies, onion, nuts and apple together. Mix dressing items together and pour over vegetable mixture. Stir and refrigerate for at least an hour and serve cold. Broccoli Salad
5-6 cups broccoli florets 1 cup sharp cheddar cheese thickly shredded ⅔ cup dried cranberries ½ cup crumbled bacon ½ cup salted sunflower seeds ⅓ cup red onion diced Dressing-- ¾ cup mayo, ¼ cup sour cream, 1 ½ Tablespoon white wine vinegar, 3 tbsp. sugar, ¼ teaspoon salt, ¼ teaspoon pepper **Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined. Pour dressing over broccoli combination and toss or stir well. Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving Broccoli Salad
1 pkg. Broccoli Florets 1\2 chopped onion 1/3 cranberries 2 tbsp. bacon or sausage bits 2 tbsp. chopped walnuts 1/2 Cup shredded cheddar dressing--2 tbsp. mayonnaise, 2 tbsp. vinegar, garlic salt, onion powder *Mix ingredients together well. Add dressing and mix well. Refrigerate for several hours before serving. Bok Choy Salad
4 tsps. vinegar 1 tsps. soy sauce 1 teaspoon toasted sesame oil 5 cups chopped bok choy 2 tbsp. chopped macadamia nuts **Whisk together vinegar, soy sauce and toasted sesame oil. Toss in 5 cups sliced, raw bok choy. Top with nuts. Cauliflower Salad
1 medium cauliflower 1 medium chopped onion 1/2 cup sliced black olives 1 teaspoon mustard 1/2 cup mayonnaise 2 teaspoons lemon juice 1 garlic clove minced Salt and pepper to taste **Break cauliflower into florets. Boil three minutes. Drain and cool and put in salad bowl. Add onion and olives. Mix everything together well. Mix mustard, mayonnaise, lemon juice and minced garlic together well and drizzle over vegetable mixture and toss together. Chicken Garlic Salad.
Make rosemary marinade Crush fresh rosemary and mix with olive oil and minced garlic Place chicken breast pieces in marinade for 1 hour Remove from marinade Place on baking pan and shake parmesan onto pieces Broil until done—watch closely using 2-minute intervals Put broiled chicken on bed of prepared spinach Sprinkle with lemon juice or preferred dressing Place orange slices on top Sprinkle with feta cheese Spinach Salad
2 cups Fresh spinach 1 =/2 cup chopped red onion 1 Tbsp. horseradish 1 Tbsp. mustard 1 Tbsp. mayonnaise 2Tbsp. red wine vinegar Salt to Taste Slaw
1 medium cabbage shredded 1 medium onion thinly sliced 1/2 cup white vinegar 4 tbsp. olive oil Garlic salt and course black pepper to taste. **Mix cabbage and onion together well. Add vinegar and olive oil. Allow to sit several hours before serving. 7 Layer Salad
1 medium head lettuce 2 bunches green onion chopped ! cup chopped spinach 4 stalks celery chopped 1 cup mayonnaise Shakable parmesan cheese 1 pound bacon cooked Chop lettuce and place at the bottom of your container. Chop green onions and layer over lettuce. Cover lettuce with a layer of chopped celery. Spread mayonnaise over celery. Shake parmesan over mayonnaise, and crumble cooked bacon over top of salad. |
Appetizers
Salsa
1 Large can diced tomatoes (Hunts) 1 large, chopped onion 1/2 bunch cilantro finely chopped Garlic salt to taste 1 or 2 minced jalapenos to taste **combine prepared ingredients. and refrigerate. Use over fajita meats or other items as desired. Bruschetta
4 tbsp olive oil 5 cloves minced garlic 1/2 c crumbled feta cheese 1 can diced tomatoes 1 tablespoon balsamic vinegar 1 tsp dried basil or 16 whole fresh basil leaves sliced Salt and pepper Broccoli Cups
2 cups broccoli 1 cup parmesan 1 egg 1 clove garlic 1 tbsp olive oil **Blend everything in processor until pasty. Press 2-3 tbsp of mixture into muffin tins. Bake 375 30 minutes. Use broccoli cups with desired fillings. Suggestions include bruschetta, Lasagna filling topped with mozzarella and broiled chicken breast fried in pesto and topped with tomato, ricotta parsley basil tomato. 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. 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. 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. 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. 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). 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. Eggplant Bruschetta
2 eggplants sliced 1 inch 4 tbsp. olive oil 1 small tomato, diced 1 tbsp. balsamic vinegar 2 tbsp. red wine vinegar 1 clove garlic, grated 3/4 cup crumbled feta ⅓ cup chopped fresh basil ¼ cup shredded Parmesan cheese ¼ tsp. kosher salt ¼ tsp. black pepper **Slice eggplant and roast until done. Whisk all ingredients together. Serve eggplant slices with bruschetta. |