I made this: http://www.geniuskitchen.com/recipe/beef-chuck-steak-w-onions-peppers-290970
Except I seasoned the steak with Montreal Steak Seasoning, then at the stir fry step used dried herbs instead of the fresh recommended in the comments (parsley, some herbs de provence, white pepper, mustard powder). Then to keto-ify it, we used xanthan gum instead of cornstarch. Turned out pretty tasty and tender!
Made alongside cauliflower mash. Got it to be mashed potatoes texture -- has to be the perfect boiled amount. Stems are soft but not mushy. Then used an immersion blender -- worked great!
Wednesday, February 28, 2018
Thursday, January 11, 2018
Keto Tuna Casserole
DH went on the ketogenic diet late last year, and while I was initially resistant, I'm starting to slide down the slope towards eliminating carbs as well. I haven't decided if there's a firm line I'll tow, but I know that sugar is a poison and ultimately not good for me. I really like sweets and bread, and it's hard to curb snacking especially.
If anything, this keto diet is an invitation to increase the amount of vegetables I eat, and with that I have no complaints. I had a craving for tuna casserole yesterday and decided to make it keto. All amounts in the recipe are up to the cook. Vegetables are up to your consideration! I was going to add cauliflower, but actually had just the right amount of vegetables to fit the dish.
Preheat oven to 425 F.
1 medium/small onion, diced
1 carrot, diced
2 stalks celery, diced
4 mushrooms, diced
1 small crown of broccoli, chopped
2-4 leaves of kale, diced
2-4 stems of chard, diced
4 oz parmesan and cheddar cheeses, shredded
1 cup mayonaise
Salt, pepper, and red chili flakes
1-2 cans of tuna
Buttered 9x9 baking dish or casserole dish
Nutritional yeast
Slivered almonds
Zucchini noodles
1. Saute onion, carrot and celery in a few tbsp of olive or avocado oil in a high rimmed saute pan or wok for 5 minutes on medium heat until onion is translucent. Add diced stem of broccoli, then the broccoli florets, saute until broccoli is just bright green Add the mushrooms, and the kale and chard. Continue sauteing until the kale is just wilting. Take pot off heat.
2. Add the mayonaise, the cheese, and the tuna. Season as you like. Stir until well mixed.
3. Put contents into a buttered casserole dish, consider topping with more cheese. Bake for 15 minutes at 425 until heated through.
4. Serve hot. Consider topping with nutritional yeast and slivered almonds, and serving on zucchini noodles.
If anything, this keto diet is an invitation to increase the amount of vegetables I eat, and with that I have no complaints. I had a craving for tuna casserole yesterday and decided to make it keto. All amounts in the recipe are up to the cook. Vegetables are up to your consideration! I was going to add cauliflower, but actually had just the right amount of vegetables to fit the dish.
Preheat oven to 425 F.
1 medium/small onion, diced
1 carrot, diced
2 stalks celery, diced
4 mushrooms, diced
1 small crown of broccoli, chopped
2-4 leaves of kale, diced
2-4 stems of chard, diced
4 oz parmesan and cheddar cheeses, shredded
1 cup mayonaise
Salt, pepper, and red chili flakes
1-2 cans of tuna
Buttered 9x9 baking dish or casserole dish
Nutritional yeast
Slivered almonds
Zucchini noodles
1. Saute onion, carrot and celery in a few tbsp of olive or avocado oil in a high rimmed saute pan or wok for 5 minutes on medium heat until onion is translucent. Add diced stem of broccoli, then the broccoli florets, saute until broccoli is just bright green Add the mushrooms, and the kale and chard. Continue sauteing until the kale is just wilting. Take pot off heat.
2. Add the mayonaise, the cheese, and the tuna. Season as you like. Stir until well mixed.
3. Put contents into a buttered casserole dish, consider topping with more cheese. Bake for 15 minutes at 425 until heated through.
4. Serve hot. Consider topping with nutritional yeast and slivered almonds, and serving on zucchini noodles.
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