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Hey, for anyone interested this weekend there will be a Paleo live stream FREE for you to watch on most devices. There will be more speakers from the Paleo world than you could possibly watch in a weekend, allowing you to pick and choose the subject and speaker that you choose in any given hour. Folks with recipes and cooking methods, physicians, sports and exercise, nutrition...you name it.
Anyway, here's the signup link: http://www.paleofx.com/livestream/?a_aid=sarahb Remember, it's FREE! ;) You can check out the list of speakers and the schedule on that same link. |
In my quest for different breakfast ideas, I bought some smoked salmon and cream cheese at Trader Joes. I did roll-ups and they tasted like bagels (kind of and minus the bagels) lox and cream cheese.
It was a treat. I have truly discovered this week that I just can't eat carbs. Ever since my cracker episode last week; the cravings are back. It shocks me because I have eaten so few net carbs each day since December and was not craving them at all. Time to get clean again. :blush: |
Low Carb Cauliflower Breadsticks
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Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread. Author: Life Tastes Good Recipe type: Appetizer Serves: 4-6 Servings INGREDIENTS 1 head cauliflower, riced 1/2 cup shredded Mozzarella Cheese 1/2 cup shaved Parmesan Cheese 1 large egg 1/2 tablespoon freshly minced garlic 1/2 tablespoon freshly chopped basil 1/2 tablespoon freshly chopped Italian flat-leaf parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup shredded Mozzarella Cheese INSTRUCTIONS Preheat oven to 425°F and line a baking sheet with parchment paper. To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the parchment lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick. Bake in the preheated oven for 10-12 minutes (oven temperatures may vary and you may have to adjust the temperature or time). Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy! ============== I haven't tried this, but it looks tasty and easy to make. |
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I had some last night without any red sauce and I brought some to work with me to have as a snack today. Not sure I'll make this again, but it wasn't a waste of time nor money. |
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Recipe is short on some seasonings, two tablespoons of garlic is pathetic, lol. I would use fresh cilantro, greek oregano, add feta, skip the basil, add turmeric, paprika, and other spices. I would put two heads of garlic... I LOVE garlic.... Califlower is pretty bland, you can do ANYTHING to it... Great sub for taters. Thank you so much Orema for taste testing this recipe!!! |
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Edit: I should add that it's very tasty. I made a lot and took some to work. Everyone liked it who tried it. And, I'll use cauliflower instead of noodles the next time I have a strong craving for Mac and cheese. |
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A couple of new Paleo recipes landed in my inbox today that I am going to try(especially those sweet potato pancakes) so I thought I would share some of them here. I am going to try the pancakes as soon as I replenish my egg supply.
Sweet Potato Breakfast Sandwich Grain Free Lemon Poppyseed Muffins |
CREAMY CUCUMBER TAHINI SALAD DRESSING
Detoxinista.com A creamy vegan dressing that is addictive over any number of veggies. INGREDIENTS ¼ cup freshly squeezed lemon juice 5 tablespoons raw tahini (no added oil) ¼ teaspoon salt 1 cup chopped cucumbers (about 4 ounces) 1 clove garlic 1 teaspoon ground cumin 2 tablespoons water INSTRUCTIONS Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust any seasoning to taste, and then chill until ready to serve. Like most dressings, the flavor gets even better the longer it sits, and it also thickens a bit. (Feel free to add a splash of water if you need to thin it out later.) Store any leftovers in an airtight container in the fridge for up to a week. No Tahini is not really Paleo,( no seeds really are) however, it is low in carbs for a dressing/dip and has 2.6 grams of Protein per tablespoon...plus it is high in potassium and contains other vitamins and minerals. Not being a Paleo purist personally, I choose to keep a jar of Tahini in house. |
This is a 3 part article written by Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) that I found to be quite interesting, perhaps you will as well. :)
The Diet We’re Meant to Eat, Part 1: Evolution & Hunter-Gatherers The Diet We’re Meant to Eat, Part 2: Physiological & Biological Evidence The Diet We’re Meant to Eat, Part 3: How Much Meat versus Veggies? |
Pemmican Review!
I put a meat order in on Sunday and it arrived this afternoon. I included a stick of pemmican with the order to see if I like it or not. I consider myself adventurous when it comes to trying new foods so I was anxious to try it.
I love it! So does Sadie, but it's all mine...well mostly. It looks like a slim jim but a little fatter around. The texture is soft with chewy bits of jerky in it. Think beef paté with tiny bits of beef jerky in it. As for taste, it is very mild tasting like a beef paté minus the seasonings. It also has beef tallow. Although it doesn't taste greasy after you've eaten it you can feel it on your lips, but not in a gross way, at least not to me. In fact, I know people who use beef tallow to make chap stick and balms. The stick I ate today, satisfied my hunger without that overfull filling, and provided me with plenty of energy. I will definitely include a few sticks of this on my meat orders to have for breakfast along with a few nuts and some berries. It is also available with a little honey and cherries in it, which I may try in the near future. Sorry to gross you out if you hate paté. The ingredients are: Beef jerky, beef tallow, water, sea salt |
45 days of healthy meals.
Not all are low carb but all look like they are paleo. They look really tasty and easy to make: http://www.fitnesshq.com/45-healthy-meals/ |
Good morning Jesse and Thread Followers.
This popped up on my FB feed this morning.. https://www.facebook.com/groups/naturalfermentation/ Looks really interesting... going to explore it today. |
This recipe comes from the recipe section on the web site that I order my grass fed meat from. I believe it is from another customer. This recipe is for 6-8 but could easily be halved for those of us with smaller households, or cook the whole thing and have yummy leftovers!
The Recipe Corner Chipotle Barbacoa Tacos http://cdn2.hubspot.net/hub/31765/hu...7246&width=320 Author: Danielle Walker Prep Time: 15 minutes Cook Time: 480 minutes Serves: 6-8 Ingredients: 3 pound center cut shoulder roast 3 to 5 large dried chipotle peppers, seeds removed ½ yellow onion ¼ cup lime juice ¼ cup tomato paste 4 garlic cloves 1½ tablespoons apple cider vinegar 2 teaspoons cumin 2 teaspoons sea salt 1 teaspoon oregano ¾ cup beef or chicken stock 3 bay leaves 1 teaspoon whole cloves for serving: grain-free tortillas/crepes, avocado, cilantro, sliced radish, red onions Directions: Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor. Process until smooth. Pour over the roast and add the stock, bay leaves, and cloves. Cover and cook on low for 7 hours. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions. |
Here is another quick n easy recipe. This would work with a good salsa in place of the avocado sauce for a change of pace. Can you tell that I am craving tacos? ;)
http://paleogrubs.com/wp-content/upl...thdressing.jpg Taco Salad With Creamy Avocado Dressing For The Salad: 2-3 cups shredded romaine lettuce 1/4 cup red onion, diced 3 tbsp sliced black olives 3 green onions, chopped 8 oz. ground beef 1 tsp chili powder 1/2 tsp ground cumin 1/4 tsp garlic powder 1/8 tsp dried oregano 1/8 tsp paprika Salt and pepper, to taste For The Dressing: 1/2 avocado, pit removed 2 tbsp olive oil 1 tbsp lime juice 1 clove garlic, minced 1 tsp fresh cilantro, chopped 1 tbsp water Pinch of salt Directions 1. To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside. 2. Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve. Servings: 2 Difficulty: Easy paleo grubs http://paleogrubs.com/ |
That recipe looks easy, it is totally low carb and looks delicious!
I will definitely try the Taco Salad With Creamy Avocado Dressing! Thanks Jesse! |
You're most welcome, Anya. I am going to make it either tonight or tomorrow.
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This last one is a favorite go to of mine. I toss some extra veggies in, or have a salad with it. I've altered it only slightly by using nutritional yeast, and correcting a couple of spelling errors. There is a recipe on the same website for the homemade red pesto.
Quick Beef Ragù with "Zoodles" http://d30b2uadky41tr.cloudfront.net...kBeefRagu9.jpg Preparation time Hands on: 15 minutes Overall:20 minutes Nutritional values (per serving): Total Carbs 8.3 grams Fiber 2.6 grams Net Carbs 5.7 grams Protein 37.8 grams Fat 51.1 grams of which Saturated 18.9 grams Energy 645 kcal Magnesium 83 mg (20% RDA) Potassium 1191 mg (60% EMR) Macronutrient ratio: Calories from carbs (3.6%), protein (23.9%), fat (72.5%) // Net carbs without "zoodles": 1.5 g per serving Ingredients (makes 4 servings): Beef ragu: beef, minced, grassfed (800g / 1.8 lb / 28.2 oz) ¼ cup red pesto, Shredded cheese, or nutritional yeast if you prefer 1 tbsp ghee, butter or coconut oil...garlic or herb infused for extra flavour small bunch fresh parsley ½ tsp pink Himalayan salt or to taste Serve with "zoodles": 4 medium zucchini (one per serving), sliced using a julienne peeler or vegetable spiralizer (800g /1.8 lb / 28.2 oz) Instructions: 1. Place the meat in a sauce pan greased with ghee or coconut oil and cook until browned on all sides while stirring frequently. Keep some ghee for later. 2. Add red pesto and freshly chopped parsley and keep on low heat. When done take off the heat and transfer into a bowl. 3. Meanwhile, using a spiralizer, create zucchini "noodles". Chop the soft core of the zucchini and add it to the zoodles. Note: If you don't have a spiralizer, you can use a julienne peeler and peel the zucchini all around until you get to the soft centre. 4. Transfer the zoodles into the sauce pan greased with the remaining ghee. Cook briefly for 2 to 5 minutes. Turn off the heat, add the meat and mix in well. The exact time depends on how tender you prefer the zoodles to be. The less you cook them, the more "al dente" and the less soggy they will be. I prefer mine cooked very briefly for just about 2 minutes. http://ketodietapp.com/Blog/post/201...u-with-Zoodles |
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Thanks Jesse, the casserole looks delicious. It would solve some of my morning "what the heck to eat" issues. I like that it can be made ahead of time, too.
I also read some other links in the the blog and never thought to put rolled up balls of tin foil under a whole chicken in the crock pot, to let the juices run underneath. I love crock pot chicken but the GF does not like them "wet". I always had made it more like a chicken stew with lots of vegies. This way it cooks throughly (and easily) and I also like the bloggers suggestion to pop it under the broiler for a few minutes when finished, for crispy skin! http://www.gimmesomeoven.com/slow-co...hicken-recipe/ Thanks much for the resources! |
The silicone mold I ordered arrived today from USPS, yes on Sunday, I was shocked too! ;) So I decided to have a go at baking these buns. The mix is super simple and quick to put together. When they had finished baking, I flipped them over and stuck them back in the hot oven with the temp off to allow the bottoms to brown. They have a good rise to them thanks to all of the eggs in the recipe. They aren't bad at all, but the next time I will grind my almond flour to a finer consistency.
I posted a pic in the gallery. Here's the link to it. http://www.butchfemmeplanet.com/gall...r-buns&cat=500 I will likely remove the pic by tomorrow. Quote:
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I crave anything carb-like.
This morning, I found a small can of pumpkin in the pantry for the Thanksging pumpkin pie I was going to attempt but never did. Anyway, I found this website, link below and made some super easy pumpkin scones but there are 45 other recipes to chose from. Happy Sunday! Pumpkinpalooza – 45 Low Carb, Sweet and Savory Pumpkin Recipes September 17, 2014 By Peace Love and Low Carb Pumpkin Walnut Drop Scones Prep Time: 5 minutes Cook Time: 18 minutes Yield: 6 Scones Serving Size: 1 Scone Enjoy this seasonal treat with a cup of coffee or tea. Ingredients 1 c. Almond Flour 3 Tbsp. Coconut Flour 1/4 c. Granulated Sweetener - for sugar-free I recommend Birch Xylitol or Swerve 2 tsp. Aluminum-Free Baking Powder 1 tsp. Pumpkin Pie Spice Pinch Celtic Sea Salt 1/4 c. Walnuts, Chopped 1 Large Egg 1/2 c. Canned Pumpkin 1 1/2 tsp. Vanilla Extract Directions Preheat oven to 375 degrees F. In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice and salt. In a small mixing bowl, whisk together egg, pumpkin and vanilla extract. Add wet ingredients to dry, along with walnuts and mix with spoon until incorporated. Drop 6 even spoonfuls onto lined baking sheet. Bake 15-18 minutes or until top lightly browns. Remove from oven and transfer to rack to cool. Enjoy! This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe. Pumpkin Pie Spice can be substituted with 1 drop each of cinnamon, clove, ginger and nutmeg essential oils. Nutrition Information Per Scone: 155 cals 12 g fat, 8 g carbs, 5 g fiber, 3 NET CARBS, 6 g protein http://peaceloveandlowcarb.com/45lowcarbpumpkinrecipes/ |
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Yum! I love baked apples, apple pie etc. I will be making these for sure, but will likely cut the amount of honey in half.
http://paleogrubs.com/wp-content/upl.../closeshot.jpg Healthy Oven Baked Apple Fritters Prep Time:5 Min - Cook Time:15 Min - Total Time:20 Min Serves 4 Ingredients: ¼ cup coconut flour 1/8 cup arrowroot flour ½ tsp baking powder ¼ tsp ground cinnamon 1 egg 2 tbsp coconut milk ¼ cup honey 1 medium Granny Smith apple, cubed into ¼ inch cubes 1 tbsp liquid coconut oil Instructions: 1.Preheat oven to 375 F. 2.Line a baking sheet with parchment paper and set aside. 3.In a large bowl mix the coconut flour, arrowroot flour, baking powder and cinnamon. 4.Add the egg, honey and milk and mix to combine. 5.Add the apple cubes and mix to combine. 6.For each fritter, drop about one tablespoon of batter onto the prepared baking sheet, spacing the fritters about 2 inches apart. 7.Brush each fritter with coconut oil and bake for 15 minutes. 8. Serve the fritters on their own, or if you like, serve with a drizzle of honey. http://paleogrubs.com/healthy-oven-baked-apple-fritters |
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This is a refreshing salsa for summertime that I have for lunch sometimes. I usually have it on top of a bed of chopped greens for lunch. It is also good with chicken or fish.
https://s-media-cache-ak0.pinimg.com...3de8e21efd.jpg Watermelon & Mango Salsa Ingredients: Yields 3 1/2 cups 1 1/2 cups diced watermelon, seeded 1/2 diced English cucumber 1 cup diced mango 1/2 cup finely chopped red onion 1/2 jalapeño pepper seeded and minced lime zest juice of 1 or 2 limes fresh basil leaves, finely chopped garlic clove, minced 1/4 tsp Himalayan salt Prep: Dice watermelon, cucumber, mango, onion and jalapeño and place in a medium-sized bowl. Zest the lime, add to the bowl along with the lime juice. Add the chopped basil leaves and garlic, and salt. Toss to coat. Stores well in fridge for a couple of days. |
Parmesan Cheese Crisps
I like these a lot. Gluten-free and no carbs. Good in soups (especially tomato soup), salads, and on their own. I tried making these long ago and mine weren't nearly as good as these.
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Made this yesterday and it was really good. Made half the recipe.
I used dried herbs instead of fresh rosemary/thyme and I used fresh cilantro instead of parsley. I threw in a few croutons and they were perfect—they added some crunch to the texture. Will certainly make this again. Hard-Cooked Eggs in Tomato-Onion Sauce https://static01.nyt.com/images/2014...-master675.jpg Ingredients: 3 tablespoons extra virgin olive oil 2 onions, chopped 1 tablespoon minced garlic 3 dried chilies, optional 3 sprigs thyme or rosemary 8 eggs 3 cups chopped tomatoes (canned are fine) Salt and pepper Chopped parsley leaves for garnish Preparation: Step 1:Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes. Step 2:Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes. Step 3: When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes. Step 4: When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot. |
I've been wanting to make this ever since you first posted it on the dinner thread. It looks so good! I have all of the ingredients, just need to get around to making it.
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I altered this a little, as I usually do. It was delicious.
The GF doesn't like blueberries (!?) so I peeled a Trader Joes flat of fresh peaches, added a little more xanthan gum to thicken the juice than the recipe and I crushed a handful of pecans to mix in with the dough crumble. I also mixed about 1/2 teaspoon of cinnamon with the peaches. I used Erythritol to sweeten the peaches instead of Swerve. I did not use lemon juice or zest. It took 30 minutes to bubble and brown for me. BLUEBERRY COBBLER - LOW CARB AND GLUTEN FREE This easy low carb and gluten free blueberry cobbler has all the flavors of summer packed into it for less than 100 calories per serving! Author: Mellissa Sevigny Recipe type: Low Carb Dessert Recipe Cuisine: American Serves: 9 servings INGREDIENTS For the filling: 3 cups blueberries ¼ tsp xanthan gum (to thicken) 2 Tbsp Swerve (or other sweetener) 1 tsp lemon juice For the topping: 2 Tbsp butter ⅔ cup almond flour 2 Tbsp Swerve (or other sweetener) ½ tsp lemon zest INSTRUCTIONS In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated. Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.) Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms. Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps. Bake in a 375 degree (F) oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins - or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold. NOTES Approx. nutrition info per serving (1/9th of recipe, 3x3 square): 95 calories, 6g fat, 6.5g net carbs, 2g protein (Ice cream is optional and not included in nutrition information) http://www.ibreatheimhungry.com/2015...uten-free.html |
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Sweet Potato Crustless Quiche Note: You can substitute parsley in place of the dried chervil |
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I make a seasonal salsa, which is slightly different -- but it absolutely divine as a chutney for roasted meat (turkey, chicken, pork loins, or even drizzled over Vanilla sorbet/ice cream). I make my salsa out of dark violet Italian prunes, mango, pears, green tomatoes, sweet onions, habenero peppers and cinnamon. Roasted cloves of garlic, too and basalmic vinegar. I might even add a pinch or two of coarse sea salt and coconut sugar. It needs to meld at room temperature for half a day, then marinated for 2-3 days in the refrigerator. Then, depending on how it appears, I might reduce it to a coarse puree, and then seal it up in jars. Keeping all of it refrigerated, of course. It's very yummy. And the 'heat' of the salsa expands once you begin to consume it with chips, meats or on frozen desserts. :) :rrose: |
I was finally able to get my hands on a box of Kirkland low carb bars this morning.
I kept reading about them in blogs but never could find them in stock at my local Costcos. The cookie dough bar is so good but I have not yet tried the chocolate brownie. There are 20 to a box and I paid $17.99, which is about 90 cents per bar. I really hate Quest bars so am happy to be able to get these. From the Costco web site: Whey Protein Isolate as the primary protein source and fortified with high fiber and only 1 gram of sugar, this protein bar will inspire you to enjoy one every day. As an excellent source of fiber, these bars can be enjoyed any time of the day. Each Kirkland Signature bar contains 21 grams of pure isolate protein and is made with real chocolate. It’s a winning combination of function and flavor that is sure to satisfy. Includes: 10 Chocolate Brownie Flavor 10 Chocolate Chip Cookie Dough Flavor Certified Gluten Free No Artificial Flavors Made with Real Chocolate Non-GMO 15 grams of Fiber 21 grams of Protein 4 grams Net Carbs 1 gram of Sugar Certified Kosher |
http://www.sugarfreemom.com/recipes/...ucumber-chips/
http://cf.sugarfreemom.com/wp-conten...ps2-1-of-1.jpg I have one of the dehydrators loaded with something very similar to the above, except I used a little olive oil, white vinegar, garlic powder, cayenne, a Mediterranean spice blend, and a blend of white cheeses. I used the English cukes. It smells yummy! |
OMG! These turned out so good! They have a great crunch! I may have gone a bit overboard with the cayenne though. lol
Next I am going to try a mix of onion & garlic powder with a little sour cream and see how those taste. These take care of my need for crunch and/or chips in a healthy way. I have some beets to do as well, but not sure what seasoning I want to put on them yet. Maybe just sea salt and turmeric. Quote:
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Mmm....squash!
I am going to make this next week using some Against All Grain crepe/tortillas that I have in place of lasagna noodles; there is a recipe link on the page for making your own grain free crepes, if you so wish. I am choosing to leave the kale out and sub in some mushrooms & other veggies in it's place. I am not putting a pic up because it is huge!
Creamy Butternut & Sausage Lasagna (Paleo) |
Brussels Sprouts With Pancetta
This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
https://static01.nyt.com/images/2015...ticleLarge.jpg Featured in: Thanksgiving Dinner, With 12 Chefs On The Side. Ingredients 1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two) Salt and pepper 6 ounces pancetta in small dice (1 1/2 cups) 3 tablespoons minced shallots 1 tablespoon minced garlic ½ cup balsamic vinegar ½ cup veal stock or rich chicken broth, more if needed 2 tablespoons chopped parsley Preparation Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top. Nutritional analysis per serving (6 servings) 506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. |
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