Dirty Keto Cajun Rice

Dirty Keto Cajun Rice

2 green bell peppers, diced 

2 yellow onions, diced 

2 celery stalks with leaves, diced 

3-4 cloves garlic, minced 

2 Tbls of avocado oil 

1 lb ground pork 

About 1/4 cup chicken stock

1 head cauliflower, riced

2 Tbls fresh parsley, chopped

1/2 Tbls paprika 

1/2 Tbls garlic powder 

1/2 tsp dried oregano

1/2 tsp dried thyme 

1/2 tsp dried basil 

1 Tbls Redmond’s real salt 

1/2 tsp white pepper 

Sliced green onions  

2 lbs shrimp 

A pack smoked sausage 

Optional heat:

Add diced jalapeño to veggie sauté 

Sprinkle crushed red pepper after plated 

Sauté peppers, onions, celery, and garlic in the avocado oil over med/high heat. Once it’s done to your liking add the ground pork and all spices, including fresh parsley, cook until the pork is done. Add the chicken stock to deglaze pan. Add the cauliflower and mix it all up then put the lid on and let it cook until ready, stirring occasionally. While the caulirice is cooking, cook the sausage up in another pan and the shrimp, to your liking, in another one. Shrimp was seasoned with old bay seasoning, smoked paprika, Redmond’s garlic salt, and butter. When everything is done, mix it all together, top with green onions, and enjoy!

Depression Salad

This is a coleslaw with an oil and vinegar dressing.  Very refreshing and tasty, and inexpensive, as it was developed during the Depression! 

1 head of cabbage, 2lbs

3 carrots

2 green bell peppers, (I use the red & yellow)

1 large red onion

4 cucumbers

1 white onion

1 bunch radish 

1/2 bunch celery

Dressing-

1 cup olive oil

1/2 cup warm water

1 1/2 cup white vinegar

10-12 Tablespoons sugar

1 Tablespoon salt

1 Tablespoon garlic powder

2 Tbsp Monterey Steak Seasoning

Thinly shred the cabbage, slice all other vegetables, mix all in a large bowl, make the dressing and toss with the vegetables. Pack into glass jars, if any dressing remains pour a little into each jar. 

Tomato Soup

This tomato soup is so rich and has layers of flavor. Try it! It’s so much better than opening a can. 

Tomato Soup

2 Tbsp oil

1 cup chopped onion

4 cloves garlic, minced

1 cup chopped carrot

1/2 cup chopped celery

56 oz. canned tomatoes (or 8 fresh tomatoes diced and seeded)

7 cups chicken broth

2 Tbsp. Worcestershire sauce 

2 tsp salt

1 tsp thyme

1 tsp pepper

8 drop Tabasco

Sauté garlic and onion in the oil u til tender. Add carrot and celery and cook 7-9 minutes. Stir in remaining ingredients.  Cook and bring nearly to a boil.  Cover and simmer 20 minutes, stirring frequently.  Use immersion blender to make a smooth soup, or leave chunky, if desired. 

Cauliflower Mashers

I found this recipe at Paleoplan.com and adapted it for my tastes and needs. 

 Cauliflower Mashers  

		1 head of cauliflower
		1/2 cup butter
		1 Tbsp expeller pressed coconut oil
		1 garlic clove, minced
		1 tsp rosemary, dried
		1 tsp sea salt, to taste
		1 tsp black pepper, freshly ground, to taste Roughly chop the cauliflower, removing all leaves. Place in steamer and cook until it's easy to stick a fork in it (about 20 minutes).  Saute the garlic and rosemary in coconut oil until the garlic is light golden brown. Add the garlic, chives, rosemary, coconut oil mixture to the cauliflower. Add a bit of chicken broth if needed.  Use a submergible blender to blend mixture while it's in the pot. Add sea salt and pepper to taste.

Fat Flush Soup

This came unattributed though my Facebook feed. Sounds like a good recipe to keep on hand, ready for the random "I'm hungry!!" cries from my Lambies! 

"Fat Flush Soup" 

2 medium sweet potato, peeled and cut into 1" cubes
6 carrots, peeled and sliced
2 stalk celery, diced
2 small yellow onion, diced
2 clove garlic, minced
1/2 tsp kosher or sea salt, more or less to taste
1 teaspoon black pepper
1/4 teaspoon allspice
2 teaspoon paprika
2 bay leaves
4 (15 ounce) cans kidney or navy beans, drained and rinsed (optional, leave out for Primal option)
8 cups vegetable broth, low-sodium
1 (28 oz.) can diced tomatoes 
8 cups baby spinach, loosely packed
3 tablespoons extra-virgin olive oil, optional, for serving (1 1/2 teaspoon per serving)

Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 2 cups of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Zuppa Toscana

• This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  
• 
  
• Zuppa Toscana
• 
  
• 2 lb ground Italian sausage
• 1 Tbsp crushed red peppers
• 1 large diced white onion
• 1/2 cup crumbled bacon 
• 4 tsp garlic puree
• 8 cups chicken broth
• 8 cups water
• 2 cup heavy cream
• 6 peeled and diced white potatoes or sweet potatoes
• 1/2 of a bunch kale
• 
  
• Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
• 
  
• In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 
• 
  
• Add chicken bouillon and water to the pot and heat until it starts to boil.
• 
  
• Add the sliced potatoes and cook until soft.
• 
  
• Add the heavy cream and just cook until thoroughly heated.
• 
  
• Stir in the sausage and the kale, let all heat through and serve. 

Garden Vegetable Stir-Fry

Garden Vegetable Stir-Fry

2 small zucchini, sliced
2 small yellow squash (crook neck), sliced
1 small green pepper (or a mix of different colors), slivered
1 bunch green onions, chopped
a handful of button mushrooms, sliced

Saute in a large amount of bacon fat, ghee or butter (this will also be the “dressing” for the dish, so you can use a mixture of fats if you wish, just make them healthy fats, not canola oil or corn oil or any of that junk). 

While that is slowly sauteeing, get some water boiling and cook up about 6-8 oz. of noodles. When they are done, drain and rinse them, drain some more and then add the noodles to the stir-fry pan.

Add 1 tablespoon Italian Spices, toss, and enjoy.

Breadless Stuffed Zucchini

Breadless Stuffed Zucchini

1 zucchini, 12 to 18 inches
1 1⁄2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
16 ounces corn
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese 

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.

In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.

Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.

Crisp Cucumber Salsa

My friend Angela posted this on her Facebook wall. It sounds SO good!

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c sour cream or yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt

Tortilla chips, carrot stick, celery sticks, zucchini slices etc. to dip.

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with dippers.

Veggie Salad

Another in the line of summer salads. This one is versatile...only add what your family loves!  If you think it will go well, and it isn't listed, throw it in!

Veggie Salad

1 pkg frozen corn (thawed) or fresh off the cob
1 cucumber or zucchini (or both!!)
1 pint cherry or grape tomatoes-halved
1-2 avocados sliced or diced
1-2 scallions or 1/2 onion chopped
1 can black olives drained and sliced
2 Tbsp lemon or lime juice
1-2 Tbsp coconut oil or bacon drippings
Salt & pepper to taste

Mix and serve.

Cucumber Salad

I saw this recipe on Preparedness Pro's facebook page. It sounds like a refreshing, tasty summer side dish!

Cucumber Salad

3 cucumbers

1-2 Tbsp. coarse sea salt or kosher salt (to taste)
3 Tbsp. sour cream OR Greek yogurt
1 Tbsp. finely chopped onion (optional)
1 Tbsp. fresh dill, chopped
1 Tbsp. vinegar
1 Tbsp. sugar (optional, adjust for taste)

Slice cucumbers into rounds.  Mix remaining ingredients together well. Stir into cucumbers, coating evenly. Refrigerate.

Sweet Pickles

I am not a sweet pickle fan. I do not eat sweet relish in or on anything except 1000 Island Dressing.  However, as sweet pickles were requested for one of my classes, I searched out a good sweet pickle recipe.  These are actually good and I can now enjoy a sweet pickle once in a while.  Use the same brine with diced cucumbers and an added red bell pepper to make sweet pickle relish. 


Sweet Pickles

1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 tsp ground turmeric
1/2 tsp. mustard seed
2 pounds cucumbers
1-2 sweet onions (optional)

In a small saucepan, combine apple cider vinegar, salt, sugar, turmeric and mustard seed. Bring to a boil and let boil for 5 minutes. Meanwhile slice onion and cucumbers.  Loosely pack in a quart jar. Pour cooled liquid over the vegetables and refrigerate for 24 hours.

If canning, do a BWB for 10 minutes after filling jars.

Yield 2 pints

Dill Pickle Relish

I found this recipe at Food.com. I made it using mostly zucchini, along with some cucumbers, and without the sugar and cornstarch. It yielded 7 12 oz jars and 6 pints.  

Dill Pickle Relish

• 8 lbs cucumbers
• 5 to 8 sweet onions
• 2/3 cup pickling salt
• 8 cups white vinegar
• 2 cups sugar
• 10 to 13 garlic cloves, minced
• 5 heaping teaspoons dill seeds
• 5 heaping teaspoons mustard seeds
• 5 heaping teaspoons celery seeds
• 1 heaping teaspoons turmeric
• 5 heaping tablespoons cornstarch

Finely chop cucumbers and onions. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed to a boil.

Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes. After 9 minutes, mix the cornstarch with a bit of the simmering juice until no lumps remain. Add to the relish and mix well until thickened.

Remove from heat, add the turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.

Zucchini Relish

This is another version of zucchini relish. It's spicier, sweeter and has more depth of flavor than the simple version I have also posted.

Zucchini Relish

Soak Together:

20 cups peeled, sliced, chopped zucchini
6 cups onion
8 red bell peppers
10 Tbsp. salt

Grate zucchini, onion and bell peppers in a food processor or by hand.  Mix in salt in a large bowl and let sit overnight.  In the morning, drain and rinse well. Drain well before beginning next steps.

Mix:

6 cups sugar
2 Tbsp cornstarch
2 tsp turmeric
6 cups vinegar
2 tsp black pepper
2 tsp celery seed

Place shredded veggies in a heavy pan and add all MIX ingredients.  Stir and bring to a boil. Boil for 30 minutes. 

Prepare sterilized jars. Fill with relish, cap and boiling water bath for 10 minutes for pints. 

Yield: about 16 pints

Simple Zucchini Dill Relish

If you have an overload of zucchini, try dressing it up in a relish and using it all year on burgers, hot dogs, in potato, egg or macaroni salad and any other way you use pickle relish! 

Simple Zucchini Dill Relish

10 cups grated zucchini (rough chop first to grate finer)
4 medium to large green peppers, chopped
2 cups chopped onion

Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:

3 Cups apple cider vinegar
1/4 cup dill seeds or weed

Bring it to a boil, and let boil for 25 minutes.

Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).

One batch makes roughly 6 pints of relish.

Paleo Spicy Rib Appetizer

I found this at Hajnal Szakacskonyve's blog.   

PALEO SPICY RIB APPETIZER

• 3 lbs pork spare ribs
• 2 tbsp paprika
• 1 tsp chili powder
• 2 tsp cayenne
• 1 tsp sweet basil, dried
• 1 tsp cumin
• Salt and pepper to taste after dish is cooked

For the sauce:

• 1 cup tomatoes, peeled and chopped
• 2 serrano peppers, chopped and peeled
• 2 tbsp apple cider vinegar
• 3 cloves garlic, crushed
• ½ small onion, minced
• 1 tbsp fresh lime juice
• 2 pinches of salt

1. Cut ribs into single pieces.
2. Rub pieces with the spices and place in the slow cooker.
3. Put tomatoes in a bowl, smash them with a fork and mix in the rest of the sauce ingredients.
4. Pour mixture over the ribs, cover and cook on low for 4 to 6 hours until ribs are tender.
5. Add salt and pepper after cooking.

Canned Coleslaw

Chickens in the Road brings us a yummy sounding canned side dish: coleslaw.  The recipe, as written makes 3 pints. I doubled it.  I will add just a touch more liquid to the brine as I needed about a Tablespoon more to top off the last jar. It tastes wonderful!  It's not at all like fresh coleslaw, but it is a good side dish in its own right.

1 medium head cabbage
1 large carrot
1 green pepper (I prefer red)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.

Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.

Add syrup to vegetables (or vegetables to the syrup like I did).

Pack into quarts or pint jars.

Process in a boiling water bath for 15 minutes.

If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Sweet Potato Minestrone

I found this recipe at an online group.

Sweet Potato Minestrone

10 cups chopped, cored peeled tomatoes (I use ones that I have frozen from the garden)

6   cups cubed, peeled sweet potatoes (about 1.5 lbs)

4   cups diced carrots (about 1 lb)

4   cups green beans (2lbs frozen)

3   cups diced celery (6 ribs)

4   cups diced onion (3 medium / large)

1   pint tomato juice (Ok to replace with canned tomato sauce)

4   cups water

1   Tbsp. dry minced garlic

2   Tbsp. Italian seasoning

2   Tbsp. canning salt

1/4 tsp. ground black pepper

Combine all in a large stock pot. Bring up to a boil and simmer for 20-30 minutes. Skim foam if necessary. Ladle into hot, sterilized jars leaving 1" headspace. Process at 10/11# pressure (or as adjusted for your altitude) for 90 minutes.

Makes 7 quarts

Leftover Roast Chicken Soup with Roasted Vegetables

This gem is from Against All Grain. 

Leftover Roast Chicken Soup with Roasted Vegetables

4 garlic cloves, minced
4 carrots, peeled and cubed
2 cup butternut squash, peeled and cubed
2 small sweet potato, peeled and cubed
1 yellow onion, quartered
1/4 cup extra virgin olive oil
8 cups chicken stock, store-bought or homemade
4-6 cups leftover shredded chicken or 1 pound uncooked chicken breasts
1 1/2 teaspoon dried parsley
2 teaspoon sea salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
2 cup water
4 cups baby spinach

Preheat oven to 425 degrees F.

Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.

Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.

Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender.  Puree the vegetables with the 1 cup of water.

Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Home Canned Squash Soup

This great recipe is from Savouring a Blessed Life.

Home-Canned Summer Squash Soup 

3 onions, chopped (I'll use much less)
5 cup chicken broth (you could use vegetable broth)
5 cups water
4 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 pounds yellow squash (you could use zucchini  or combo of both) about 16 cups
salt and pepper to taste

Saute' the onions with some of the water until translucent. Add remaining water, broth, potatoes, and carrots. Bring to a boil, then cover. Reduce heat and simmer for 10 to 15 minutes. Add squash, salt and pepper. Simmer covered for another 10 to 15 minutes, until all vegetables are tender. Remove from heat and let cool until able to handle. Puree small batches in either food processor or blender until smooth. Fill hot sterile jars with soup, leaving 1 inch head space. Process in pressure canner at 11 pounds pressure for 35 minutes (pints) and 40 minutes (quarts), adjusting time and pressure for altitude. Makes approximately 4 quarts.

Serving:
Bring to a boil. Heating through well before serving. May want to add a little liquid: water, broth, milk or cream, depending on preference and thickness of soup. Also, you can add fresh parsley or basil for more intense herb flavor. Or possibly add a dollop of sour cream. Use your imagination and flavor preferences.