Alfredo Sauce

PREP TIME 10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
SERVINGS10 servings

Ingredients
½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
2. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favourite pasta!

Nutrition Facts

The Best Homemade Alfredo Sauce Ever!

Amount Per Serving

Calories 329Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 111mg37%

Sodium 347mg14%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1218IU24%

Vitamin C 1mg1%

Calcium 159mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Itik Salai Masak Lemak Cili Api

Ingredients:

1 genggam kecil asam jawa (untuk basuh itik salai)
3/4 ekor itik salai (lebih kurang 700 gram)
2 keping asam gelugur
3 helai daun limau purut
2 batang serai (dititik)
3 helai daun salam
1 sudu besar serbuk lengkuas
2 pek serbuk santan 200gm
5 sudu besar serbuk ketumbar
1 mangkuk besar air

Bahan-bahan untuk dikisar:
1 inci halia
4 biji bawang putih
20 biji cli padi
3 bawang besar
50 gram kunyit hidup

Method:

1. Kisar halia, bawang besar, bawang putih, kunyit hidup dan cili padi sehingga lumat.
2. Basuh itik salai dengan air asam jawa sehingga bersih. Jangan risau, bau salai pada itik masih kuat walaupun ia dibasuh beberapa kali.
3. Masukkan air ke dalam periuk. Masukkan juga itik salai dan bahan kisar tadi. Masak dengan api sederhana dalam periuk yang mempunyai tutup.
4. Bersihkan asam gelugur, daun salam, daun limau purut dan serai. Titik serai tersebut. Masukkan kesemua bahan tadi ke dalam periuk.
5. Masukkan santan. Kacau sebentar. Kemudian, masak dengan api sederhana sehingga daging itik empuk. Letak garam dan rasa. Tambah garam lagi jika perlu. Apabila daging itik sudah empuk, ia sedia untuk dihidangkan.
6. Rasa itik salai ini agak kuat. Jadi, hidangkan Itik Salai dengan nasi panas panas dan ulam timun pun dah cukup. Apabila Itik Salai dimasak dengan api sederhana dengan tempoh yang lama, rasa salai itik tersebut, meresap ke kuah tersebut. Sedap. Jadi, kuah tersebut saya simpan dalam bahagian sejuk beku. Beberapa hari kemudian, saya keluarkan baki 1/4 itik dan masak semula dengan kuah yang ada. Cuma saya tambah sedikit cili padi dan santan untuk rasa lebih pedas dan lemak untuk masakan kali ke-2.

Thai fish cake tod mun pla

Ingredients

500g mackerel fillet (you can substitute snapper, swordfish, ling or barramundi)
3 tablespoons Thai red curry paste
1 egg white
1 teaspoon sea salt
1 teaspoon sugar
½ cup finely sliced snake beans*
6 kaffir lime leaves, finely sliced
vegetable oil, for deep-frying

Sweet Chilli Syrup:
1/4 cup white sugar
1/3 cup white vinegar
2 tablespoons fish sauce
1/2 fresh long red chilli, halved, seeded and finely chopped (optional)
1/4 cup cucumber, seeded and finely diced

Method

1. Flake fish with a spoon. Mix fish, curry paste, egg white, salt and sugar and knead with your hands. Mix through snake beans and kaffir lime leaves.
2. For the sweet chilli syrup, heat the sugar, vinegar, fish sauce and 2 Tbsp water in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place chilli and cucumber in a bowl and pour over cool syrup. Set aside until ready to serve.
3. Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with sweet chilli syrup.
4. Note- snake beans are available from some Asian grocery stores. Substitute green beans if unavailable

Thai salad dressing

Ingredients

20 Thai bird chilies (พริกขี้หนูสวน)

15 cloves of garlic (กระเทียม)
6 Tbsp lime juice (น้ำมะนาว)
3 Tbsp water (น้ำเปล่า)

2 Tbsp fish sauce (น้ำปลา), alternatively use only salt or some salt and some fish sauce if you don't like the fishy sauce flavor - some Thais prefer using only salt in their seafood sauce.
½ tsp of salt for pounding the chilies and garlic (เกลือ)
1 Tbsp table sugar or palm sugar (น้ำตาล) - or you can use much less 

Method:

1. Add the bird chilies and peeled cloves of garlic into a mortar and pestle. Toss in ½ teaspoon of salt, and start pounding until coarse, making sure all the oils are released (should take 5 - 10 mins). Alternatively, blend or use a food processor or even just mince if you need to, but grinding by hand is the best method.
2. Add the crushed chilies and garlic to a bowl, then add the lime juice, water, fish sauce (or salt), and sugar, and mix thoroughly.
3. Start adding the ingredients especially the fish sauce and sugar gradually, and taste test and add more as needed.

Jamaican Oxtail Stew

Prep Time 10 minutes

Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 people
Calories 470 kcal

Ingredients
2 -3 tablespoon cooking oil
1- 2 pounds oxtail cut up medium pieces
1 onion chopped
2 teaspoon minced garlic
1- teaspoon fresh chopped thyme
½ teaspoon smoked paprika
1 tablespoon ketchup /tomato paste
1 Whole Scotch bonnet pepper
2 green onions chopped
5-6 Whole pimento seeds (allspice),
1 Tablespoon Worcestershire sauce
1- teaspoon curry or more adjust to preference
15 ounce can butter beans , rinsed and drained
1 teaspoon browning (optional)
1 Tablespoon bouillon powder or cube (optional)
Salt to taste

Instructions

1. Season oxtail with, salt and pepper. Set aside
2. In a large pot, heat oil over medium heat, until hot, and then add the oxtail sauté stirring, frequently, any browned bits off the bottom of the pot, until oxtail is brown. If desire drain oil and leave about 2-3 tablespoons
3. Add onions, green onions, garlic, thyme, all spice, worcestershire, smoked paprika, stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon and curry powder, stir for another minute.
4. Then add about 4-6 cups of water , it's best to start with 4 cups , then add as needed . Bring to a boil and let it simmer until tender (depending on the oxtail size and preference) about 2- 3 hours, occasionally stirring the saucepan.
5. About 20-30 minutes before you remove from the stove add broad beans. Adjust thickness of soup with water or stock
6. Season with salt according to preference.

Recipe Notes

1. Want to marinate the oxtail before cooking? You can do so, especially if you have lots of time in your hand. Just marinate it using minced garlic, minced thyme, pinch of curry, onions, salt and pepper. One of our readers also lightly marinate it with Badia Complete Seasoning instead of salt and pepper, a teaspoon of browning sauce and a tablespoon of beef bouillon powder.
2. If you want a really dark color like the ones you would sometimes see at a Jamaican restaurant then go ahead and use browning sauce. Add the browning sauce after you saute the onions.
3. If you have particularly fatty oxtail be sure to spoon out the thin layer of fatty oil, about 1 hour into boiling. Not traditional but sometimes a necessity especially with non-organic cows.
4. When simmering the oxtail stew for 2-3 hours, put the lid on. It helps to cook faster.
5. If you only have the ground allspice on hand, you can swap a teaspoon of it for the pimento seeds.
6. Scotch bonnets are very hot. So leave it whole or if you're not a fan of heat, add it towards the last 5-10 minutes of cooking. You can find Scotch bonnet pepper in Caribbean and African Markets or sub it with habanero peppers.
7. To thicken the gravy, add a few slices of potatoes and let it cook longer. It usually just thickens up if you cook it longer. With that said, one of the other readers have used corn starch slurry towards the end with good results.
8. Don't like adding beans? Feel free to omit it. Or replace it with veggies like carrots and potatoes, instead.
9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Victoria Sandwich (Buckingham Palace recipe)

Ingredients:

Ingredients for a traditional Victoria Sponge
3 eggs
150g caster sugar
150g unsalted butter
150g sieved self-raising flour
1/2 tsp of vanilla essence Jam (strawberry or raspberry)

Ingredients buttercream:
150g softened unsalted butter
220g sieved icing sugar
1/3 vanilla pod or vanilla essence

Method:

Instructions for traditional Victoria Sponge:

1. Preheat the oven to 180C (375F, gas mark 4)
2. Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
3. Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
4. In a separate bowl whisk the eggs
5. Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
6. Sieve the flour and fold into the mixture
7. Divide the cake mix between the two cake tins and smooth
8. Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
9. Insert a skewer and ensure it comes out clean
10. Remove the sponges from their tins and leave to cool

Method Buttercream:

1. Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

Assembling the cake:

1. Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
2. Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
3. Gently place the second sponge on top and gently press down
4. Sprinkle with icing sugar and serve with a pot of fresh English tea!

Kuih Makmur Inti Susu

Ingredients (can get 100++ pieces, depending on the size):

1. 1kg all purpose flour
2. 450g ghee
3. 2 litre full cream milk
4. 1 cup of sugar
5. 1 packet of icing sugar

Steps to make the filling:

1. Boil the milk and sugar until thickened like caramel. Mix intermittently but constantly because otherwise the mixture might overflow. It is ready when you stir the mixture and u can see the bottom of the bowl. At this stage, it burns easily so mix constantly.
2. Then cool the caramel in the fridge. 

Steps to make the dough: 

1. Dry Fry the flour in a wok under low heat until it is warm.
2. Sift the flour into a mixing bowl.
3. Then mix the ghee with the flour bit by bit until it becomes a dough.

Step to make the makmur:

1. Take a small ball of dough and flatten it on your palm.
2. Take a bit of the caramel filling and put it in the middle of the dough and cover the caramel with the dough. 
3. Repeat steps 1 & 2 until you finish all the dough.
4. Bake at 200°C for about 10minutes. You will see some cracks. Do not panic. This means it is cooked. (If the cracks are too big, means the oven is too hot. Make sure to put the tray on a grill, not on a pan in the oven) 
5. Take out from the oven and let it cool down for a while.
6. Once it is cooled down, cover the makmur with icing sugar. (If you handle when hot, it crumbles easily)

Aussie Meat Pies

Ingredients

1 Tbsp olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup Massel beef stock
3/4 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

The Best Peach Cobbler

Prep time : 10 mins

Cook time : 35 mins
Total time : 45 mins
Serves: 6

Ingredients
3 cups sliced peaches (fresh is best, but canned peaches works great too)
2 Tablespoons + 1 cup granulated sugar, divided
½ cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C. Grease a 2 quart baking dish with non-stick spray.
2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
3. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)
5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!

Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Method:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 190° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Chef's Notes
This dessert is perfect for entertaining guests on a summer night or even during the middle of the day at a cookout. Fresh peaches make this dish absolutely delicious. Top with a scoop of vanilla ice cream and enjoy.

Sablés Chocolat à la Fleur de Sel

Ingredients

3 g fleur de sel
150 g butter
120 g brown sugar or coconut sugar
50 g caster sugar
150 g coating Guanaja 70% cocoa (@valrhonausa)
175 g flour
5 g natural liquid vanilla extract
30 g cocoa powder
5 g baking soda

Method
Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.
Bake for 11/12 minutes at 170°C in a preheated oven.

Notes, advice and tips:
The baking time is highly important, in order to be good, the shortbread must be underdone.
The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.

Conservation:
You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.

Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Ikan Masak Cuka

Ingredients:

Ikan (siap digoreng jangan sampai garing)
2 ulas bawang besar*
4 ulas bawang putih*
Cili besar*
Cili api*
Biji sawi*
Halia*
Air asam
2 sudu makan cuka
Air
Garam
Gula
Timun

Method: 

1. Panaskan lebihan minyak kemudian masukkan bertanda *. Tumis sehingga wangi.
2. Kemudian masukkan semua bahan kecuali ikan.Tunggu seketika hingga mendidih.
3. Apabila sudah mendidih masukkan ikan. Pastikan rasa semua ada masam dan manis.
4. Siap untuk dihidang dan makan dengan nasi panas.

Pindang Ikan Kembung

Ingredients: 

6 ekor ikan kembong yang besar 

1 batang serai - dititik 

3-4 pokok daun kesum 

1 keping asam keping - boleh ditambah ikut selera sendiri 

Air secukupnya 

Garam secukup rasa 

Blended ingredients: 

1 biji cili merah yang besar - kalu nak tambah pun boleh 

2 cm kunyit hidup 

3 biji bawang merah 

1 ulas bawang putih 

2 cm belacan yang dah dibakar 

*Selalunya asam pindang utara ni tak terlalu pedas dan semua rasa masam , pedas adalah seimbang.. 

Instructions:

1. Masukkan semua bahan tumbuk dalam periuk, serai, air dan asam keping. 
2. Masukkan semua ikan kembong dan garam, kacau. 
3. Biarkan kuah memdidih dan ikan masak baru la ditutup api dapur.

Chili Crab

Servings 4 people

Calories 131 kcal

Ingredients
1 Dungeness crab, about 2 lb size
1 coriander sprig, chopped for garnishing only
1 tablespoon sugar
2 tablespoons tamarind juice
salt to taste
2 tablespoons cooking oil
1/4 cup water

Spice Paste:
8 dried red chilies, soaked in hot water and deseeded
1 tablespoon taucheo, soy bean paste/sauce
3 cloves garlic
1 inch fresh ginger

Tamarind Juice:
5 seeds of tamarind
water

Instructions

1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
4. Heat up your wok and add cooking oil.
5. Stir fry the spice paste until fragant and spicy.
6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
7. Add the green and juicy stuff from the shell and stir well.
8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
9. Dish up, garnish with chopped scallions and serve hot.

Nutrition Facts

Chili Crab Recipe

Amount Per Serving (4 people)

Calories 131Calories from Fat 63

% Daily Value*

Fat 7g11%

Cholesterol 24mg8%

Sodium 222mg10%

Potassium 168mg5%

Carbohydrates 8g3%

Sugar 6g7%

Protein 7g14%

Vitamin A 130IU3%

Vitamin C 2.6mg3%

Calcium 23mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Keto Fish Pie

Hands-on 30 minutes Overall 75 minutes

Nutritional values (per serving)
Net carbs 8.3 grams
Protein 37.5 grams
Fat 46.5 grams
Calories 616 kcal

Ingredients (makes 6 servings)
4 large eggs
1 large cauliflower (1 kg/ 2.2 lb)
1/4 cup + 2 tbsp butter or ghee (85 g/ 3 oz)
2-3 fillets white fish such as haddock or cod, skinless (300 g/ 10.6 oz)
2 fillets salmon, skinless, preferably wild (220 g/ 7.8 oz)
2 fillets mackerel, skinless (180 g/ 6.3 oz)
1 medium red onion (100 g/ 3.5 oz)
2 bay leaves
4 cloves or 1/4 tsp ground cloves
1 cup heavy whipping cream (240 ml/ 8 fl oz)
1/2 cup water (120 ml/ 4 fl oz)
1 tsp Dijon mustard
1/8 tsp ground nutmeg
1 cup + 1/2 cup cheddar cheese, shredded (170 g/ 6 oz)
4 tbsp freshly chopped chives
fresh parsley or more chives for garnish
1/2 tsp salt or to taste
freshly ground black pepper to taste

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. Peel the eggs and set aside.
2. Prepare the cauliflower topping. Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with ~ 2 inches of water. Bring to a boil and cook for about 10 minutes. Do not overcook. Place the cooked cauliflower into a blender add 1/4 cup of butter and 1/4 tsp salt. Process until smooth and creamy. When, set aside.
3. Poach the fish. Preheat the oven to 200°C/ 400 °F. Remove the skin from the fillets (mackerel skin doesn't need to be removed) and dice into medium-large (~ 2 inch) pieces. Place the fish in a deep pan and pour in the cream and water.
4. Peel and finely dice the onion and add to the pan together with the bay leaves and cloves. Add 1/4 tsp salt and bring to a boil and simmer on low for 8-10 minutes.
5. Using a slotted spoon, transfer the fish into a baking dish deep enough to fit the fish and cauliflower topping. 
6. Prepare the sauce. Simmer the fish & cream sauce over a medium heat. Add the remaining 2 tablespoons of butter, nutmeg and Dijon mustard. Simmer for about 5 minutes until it starts to thicken. Turn off the heat. Discard the spices (bay leaves and whole cloves if used). Add 1 cup of shredded cheddar cheese and stir until melted and thickened.
7. Layer the fish pie. Halve and quarter the eggs and place them in the baking dish on top of the cooked fish. Pour the cream & cheese sauce over the eggs and fish.
8. Sprinkle with chopped chives or spring onion. Top with the cauliflower mash. Using the tines of a fork, create a decorative pattern on top.
9. Top with the remaining 1/2 cup of shredded cheddar and place in the oven. Cook for 30-35 minutes or until the top is golden brown.
10. When done, turn off the oven and place on a cooling rack for 15 minutes. Serve hot or let it cool down and store in the fridge for up to 5 days.

https://ketodietapp.com/Blog/lchf/keto-fish-pie

Garlic & Herb Keto Salad Dressing

PREP TIME 5 minutes

TOTAL TIME 5 minutes

Ingredients
1 1/2 cup Greek yogurt
1 cup Keto-Friendly mayonnaise
3 Tablespoons Flax Oil
2 crushed garlic cloves or 2 teaspoons garlic powder
1 Tablespoon lemon juice
2 tablespoons dried parsley
1 tablespoon dried dill
1 tablespoon chives
2 teaspoons onion powder
1 teaspoon tarragon
1 teaspoon ground pepper
1 teaspoon salt
1/2 tsp paprika powder
1/4 cup milk or non-dairy milk (only for a thinner consistency dressing - omit for dip)

Instructions
Add yogurt, mayonnaise, and flax oil together into a mixing bowl.
Mix with wooden spoon or whisk until well combined.
Add all remaining ingredients together and mix together.
Cover mixing bowl or transfer to a lidded container.
Place in refrigertor for at least 1 hour.

Notes
This Garlic and Herb Salad Dressing is best if refrigerated at least one hour before serving. Can it be made ahead too and is good for 6-7 days in the refrigerator.

Nutrition Information:
YIELD: 40
SERVING SIZE: 2 tablespoons
Amount Per Serving: CALORIES: 60 TOTAL FAT: 6g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 4mg SODIUM: 102mg CARBOHYDRATES: 1g FIBER: 0g SUGAR: 1g PROTEIN: 1g

KETO RANCH DRESSING
If you want a traditional ranch salad dressing for Keto diet, use the same recipe above, but:
Only use 1/2 the garlic listed
Omit lemon juice, tarragon, and paprika

Greek Salad with Chicken

Prep Time 14 minutes

Total Time 14 minutes

Servings 2 salads

Calories 334 kcal

Ingredients

• 6 cups chopped lettuce such as iceberg or romaine
• 1 8- ounce Greek Marinated Chicken Breast sliced or chopped
• 2 cups Mediterranean Tomato Salad or sliced tomatoes
• 1 cup sliced Persian or hothouse cucumber
• 1/4 cup kalamata olives
• 1/4 cup feta cheese broken into chunks

For the Greek Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic peeled and minced
• 2 teaspoons oregano
• 1 teaspoon sugar substitute
• 1/2 teaspoon each of kosher salt and freshly ground black pepper

Instructions

1. Add the lettuce to a large serving bowl or two individual salad bowls. Top with the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
2. To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar and salt and pepper to a small canning jar. Top with the lid and shake well until blended and emulsified. Season with more sugar and salt and pepper to taste.
3. Drizzle the dressing over the salad and toss to taste.

Recipe Notes

If meal prepping these salads ahead of time, store the salads separately from the dressing. Dress the salads just before eating.

Nutrition Facts

Greek Salad with Chicken

Amount Per Serving (2 g)

Calories 334Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 7g44%

Cholesterol 17mg6%

Sodium 476mg21%

Potassium 25mg1%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 180IU4%

Vitamin C 0.5mg1%

Calcium 133mg13%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Chicken Cabbage Soup (Keto)

Carbs : 4g

Prep time : 10 min
Cook time : 20 mins

8 servings

Ingredients
110 g butter
2 tbsp dried minced onion
2 celery stalks, chopped
175 g mushrooms, sliced
2 minced garlic cloves
2 liters chicken broth
1 medium sized carrot, sliced
2 tsp dried parsley
1 tsp salt
¼ tsp ground black pepper
1½ rotisserie chicken, shredded
150 g green cabbage, sliced into strips

Instructions:

1. Melt the butter in a large pot, over medium heat.
2. Add dried onion, chopped celery, sliced mushrooms and garlic into the pot and cook for 3-4 minutes.
3. Add broth, sliced carrot, parsley, salt, and pepper. Simmer until vegetables are tender.
4. Add cooked chicken and cabbage. Simmer for an additional 8-12 minutes until the cabbage “noodles” are tender.

Pizza Kale Chips

Prep: 5 hrs 15 mins

Dehydrate: 8 hrs

Ingredients
1 large bunch of curly kale
1 cup raw cashews
1/4 cup water
3 oz. no salt added tomato sauce
2 1/2 tbsp nutritional yeast
2 1/2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp dried minced onion
1/4 tsp lemon juice
1/4 tsp agave
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp red pepper flakes

Directions

1. Place cashews in a bowl. Add water to cover the cashews completely. Cover bowl and soak for 5 hours.
2. Rinse and drain cashews.
3. Wash kale well and pat dry.
4. De-stem kale and tear into approximately 3-inch pieces. Place kale pieces in a large mixing bowl and set aside.
5. To make the sauce, blend the following until smooth: soaked cashews, 1/4 cup water, tomato sauce, nutritional yeast, Italian seasoning, garlic powder, minced onion, lemon juice, agave, black pepper, salt, and red pepper flakes. Use a spatula to scrape down the sides of the blender half way through to ensure that it well mixed.
6. Pour sauce over kale. Toss well, making sure all leaves are coated evenly with sauce.
7. Place kale on ParaFlexx lined Excalibur Dehydrator trays. Make sure that the kale leaves are spaced out evenly. They should not be touching.
8. Dehydrator at 115° F for 8 hours or until the chips are crisp.

Maple & Dijon Jerky

Prep Time

30 mins

Dehydrate Time
5 hrs

Ingredients
1 lb Meat
2 tbsp Grainy Dijon mustard
1/4 tsp Salt
2 tbsp Pure maple syrup

Directions

1. Put meat in freezer for about half hour or until firm but not solid.
2. Using a sharp knife, cut into 1/4 inch thick strips, cutting with the grain for chewy strips or across the grain for more brittle strips.
3. In a bowl, combine salt, mustard and maple syrup. Add meat strips and toss to coat. Let stand at room temperature for 15 minutes, or cover and refrigerate for up to 8 hours. Preheat oven to 350°F.
4. Remove meat from marinade, discarding excess marinade and accumulated juices. Arrange meat strips on prepared baking sheets, leaving space between each strip. Bake in reheated oven for 10 minutes or until meat is no longer pink inside. Transfer to a baking sheet lined with paper towels, turning to blot both sides.
5. Place cooked meat strips on mesh drying trays. Dry at 155°F for about 7 to 9 hours, occasionally blotting any fat that rises to the surface with paper towels, until jerky is firm and flexes and cracks, but doesn’t break, when gently bent. Transfer to a clean baking sheet lined with paper towels and let cool completely, turning once to blot thoroughly.

Best Keto Bread

Prep Time10 minutes

Cook Time30 minutes
Total Time40 minutes

Servings 20 Slices
Calories 90kcal

Ingredients
1 1/2 Cup Almond Flour
6 Large eggs Separated
1/4 cup Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar It's ok if you don't have this
1 pinch Pink Himalayan Salt
6 drops Liquid Stevia optional

Instructions

1. Preheat oven to 375.
2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Notes
Net Carbs: 1.25g
Nutrition
Serving: 25g | Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Fiber: 0.75g

Keto Sandwich Bread

INGREDIENTS

2 1/2 cups almond flour
2 cups whey protein
1 tbsp xantham gum
3 tsp baking powder
1/2 tsp salt
1 1/4 cups warm water

INSTRUCTIONS

1. In a large mixing bowl, stir together the dry ingredients.
2. Slowly add in the water and stir with a wooden spoon, stirring slowly as you add water, until your dough comes together.
3. Pour bread dough into a loaf pan that has been lined with parchment paper or greased well (be sure to check your cooking spray to ensure it is in fact gluten free.)
4. Bake at 375°F for 20 to 25 minutes - until puffy and golden brown. You will see air bubbles on the sides of the bread, similar to the way the bread looks inside.
5. Remove from oven and let cool completely on a rack before slicing.
6. Only slice off the bread you're going to eat - pre-slicing bread will cause it to dry out or mold faster.

Chicken Alfredo

Ingredients

6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
1/2 cup milk
1/2 teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
1/2 cup chopped red bell pepper

Method

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Nutrition Facts
Per Serving: 645 calories; 42.7 g fat; 39.7 g carbohydrates; 28.3 g protein; 151mg cholesterol; 355 mg sodium.

Baked Salmon with Asparagus in Foil

Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus , tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic , minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs , or chopped fresh thyme, rosemary or parsley

Instructions

1. Preheat oven to 400 degrees. 
2. Cut four sheets of aluminum foil about 14-inch long. 
3. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. 
4. In a small bowl stir together oil with garlic. 
5. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. 
6. Layer fillets over asparagus. 
7. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. 
8. Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). 
9. Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
10. Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and broil for 5 mins to add colour & serve warm.

Dinner Rolls (Keto)

Prep time: 25 minutes

Cook time: 20 minutes
Serves: 12

Ingredients:
8 ounces cream cheese (block, not spreadable)
3 cups shredded mozzarella cheese (low moisture - part skim)
4 large eggs
4 tablespoons baking powder
1 1/3 cups almond flour (we use Bob's Red Mill)
1 tablespoon unsalted butter

Instructions:
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together.
Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and let stand 10 minutes. Roll into 20-22 balls and chill in the refrigerator for another 10 minutes.
Melt the butter over low heat in a 10" cast iron skillet
Place the dough balls into the skillet touching on each side. Bake for 20-25 minutes until fluffy, golden brown, and cooked through.

NOTES:
Yes, this recipe really does need 4 tablespoons of baking powder. This helps them rise, otherwise they'll be very flat.
Be sure to chill the dough so the rolls will keep their shape and rise up not out.

Cream of Leek Soup (Keto)

Serves 5

Ingredients:
1 1⁄2 Tbsp butter
1 large leek, green and white, thinly sliced
1⁄2 onion
1 Tbsp garlic, minced
3 cups water
1 bouillon cube
1⁄2 cup whipping cream
1⁄3 cup shredded cheddar cheese

Method:

1. Melt butter in a heavy saucepan. 
2. Sautee leeks, onion and garlic until soft (approximately 5 minutes). 
3. Add water, herbs (if desired) and bouillon. 
4. Simmer on low for 30-40 minutes. 
5. Puree with immersion blender or blender. 
6. Mix in whipping cream, cheese, and salt and pepper (if desired). 
7. Stir until melted. 
8. Serve.

Bone Broth

Ingredients:

3-4 pounds beef marrow and knuckle bones
2 pounds meaty bones such as short ribs
1/2 cup raw apple cider vinegar
4 quarts filtered water
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
Handful of fresh parsley
Sea salt

Method:

1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
2. Add more water if needed to cover the bones.
3. Add the vegetables bring to a boil and skim the scum from the top and discard.
4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
6. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
7. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.

Tender Braised Short Ribs (Instant Pot)

Servings : 4

Ingredients:
2 pounds Beef Short Ribs
½ teaspoons Salt
¼ teaspoons Black Pepper
1 ½ teaspoons Olive Oil
1 ¼ cups dice Onion
1 teaspoon mince Garlic, Cloves
½ cups Red Wine
⅓ cups Ketchup
1 ½ tablespoons Soy Sauce
1 tablespoon Worcestershire sauce
1 tablespoon Brown Sugar
1 individual Thyme, Fresh

Method:

Make it now:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. Place ribs back into pot.
8. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour over ribs.
9. Place sprigs of thyme on top of ribs.
10. Lock cover into place and seal steam nozzle.
11. Cook on high pressure for 35 minutes.
12. Naturally release pressure for 5 minutes then quick release remaining pressure.
13. Remove thyme sprigs.

Freeze for later:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
8. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. Label and freeze.

Make from frozen:

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
2. Place frozen contents into inner pot. Saute for 5 minutes.
3. Lock cover into place and seal steam nozzle.
4. Cook on high pressure for 35 minutes.
5. Naturally release pressure for 5 minutes then quick release remaining pressure.
6. Remove thyme sprigs.