Chicken Zoodle Soup

A couple of days ago, I roasted a whole chicken. Yesterday I decided to make Chicken Zoodle Soup. I took the chicken carcass, meat & bones, placed them in a pot with water and chicken bouillon. I let this cook for a couple of hours then took the meat off of the bones. To complete the soup, I chopped a red onion, & thinly sliced 2 carrots & 2 stalks of celery. I placed the veggies in the pot with the chicken, added salt and pepper and let the soup cook until the carrots were fork tender. With my spiralizer, I took 2 zucchini and made them into zoodles. Added the zoodles to my soup and let cook about 15 minutes so the zucchini was tender. This was very delicious and great for a cool fall day.

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World Egg Day – Friday the 13th

Here is the perfect recipe for this World Egg Day on Friday the 13th: Spicy Southwestern Deviled Eggs.

12 hard-boil eggs
¼ c. plain Greek yogurt
¼ c. mayonnaise
1 Tbsp. Minced shallot
2 tsp. Dijon mustard
1 tsp. White-wine vinegar
¼ tsp. Salt
¼ tsp. Pepper
2 Tbsp. Chopped chipotle peppers in adobo
2 Tbsp. Chopped canned green chilis
24 fresh cilantro leaves

Peel hard-boiled eggs and halve lengthwise. Transfer yolks to a food processor and add remaining ingredients except the cilantro. Process until smooth. Spoon or pipe about 1 tablespoon of the filling into each egg half. Garnish with cilantro leaves.

Gumbo Day

 

Recently I have been in the mood for Louisiana style food. I made Jambalaya last week and made gumbo last night to celebrate Gumbo Day. It turned out great. This is probably the second time that the gumbo turned out perfect. The secret ingredient for gumbo is file which is Sassafras. Like any spice, file looses some flavor after it is opened. That being said. I have found that using more of the spice when it is older will give it the flavor you want.

 

To make my gumbo, I first boiled chicken thighs for about 40 minutes. Once the chicken is done, I took it out to cool and poured the broth into a bowl so I could start the “Holy Trinity”. That’s a term for onions, bell peppers, and celery in Louisiana cooking. Pour some oil in the bottom of the pan and add your vegetables. Cook them until they are just starting to soften. 

I started the roux with a half inch of oil in the bottom of a cast iron skillet and put in a tablespoon of Guar Gum for each 4 tablespoons of almond flour until the roux is thick. At this point, I added salt, pepper, Cajun seasoning and file. I know most people don’t add flavoring to their roux, but I find that it enhances the flavor of the gumbo. You will need to watch your roux while it’s cooking to make sure it doesn’t burn. It will begin getting brown on the bottom so when you stir it the roux gets darker. For a chicken and sausage gumbo, I like a darker roux. If I was doing a shrimp gumbo, I would make it a little lighter in color.

Now that all the components are ready, we pour the broth back into the pan with the vegetables and bring it to a boil. Once it starts to boil, start spooning in the roux until you get the consistency you like. I like my gumbo thick but not as thick as a gravy. Once you get the broth thickened to your preference, add in shredded chicken and sliced sausage. Season with salt, pepper, Cajun seasoning and File to taste. Voila! Delicious, rich and creamy gumbo.

Fathead Cracker/ Pizza Crust

Keeping with the season – a blast from the past. Give this Halloween Pizza a try. If you are on a ketogenic, low-carb diet, you can substitute the bread dough for a Keto Pizza Crust or this Fathead Cracker recipe.

1 3/4 c. shredded/grated mozzarella
3/4 c. almond meal/flour
2 Tbsp. cream cheese
1 egg
Salt to taste
1/2 tsp. flavorings of your choise

Mix the cheese, almond flour and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute. Stir then microwave on HIGH for another 30 seconds. Add the egg, salt and flavoring, mix gently.

Place on a piece of parchment paper and cover with a piece of plastic wrap. Roll thinly.

Remove plastic wrap.

Bake at 425 degrees Fahrenheit for 10 minutes or until browned. then add your favorite pizza toppings.

If you want to make crackers, simply cut the dough into small bite size pieces and bake 5 minutes then flip to bake other side.

Ham & Spinach Dip

Whether you are having a Halloween or New Years Eve party or looking for a great appetizer for Thanksgiving or Christmas this Ham & Spinach Dip from
Everyday Food is very tasty.

2 Tbsp. Unsalted butter
½ c. onion, finely chopped
¼ c. Almond flour
2 tsp. Arrowroot
1 ½ c. whole milk, at room temperature
¼ tsp. Paprika, plus more for sprinkling
½ c. Black Forest Ham, finely chopped
1 ¼ c. Harvarti cheese, grated
10 oz. Box frozen spinach, thawed & squeezed dry
Freshly ground black pepper
Kosher salt

Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and arrowroot and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, ¾ c. cheese and spinach. Season with salt and pepper.

Transfer mixture to a 1-quart baking dish. Top with remaining ½ cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.

End of Oktoberfest

It seems I missed Oktoberfest that happens in Germany every year. However, I believe there are quite a few local festivals happening throughout the month. Has anyone been to a local Oktoberfest? I can’t remember going to one locally. I did make it to the original Oktoberfest when I was in Germany  in the 80’s or 90’s. It was amazing all the food and beer.

Keeping with the season I would like to share another recipe that I posted many years ago: Maggot Stew with Brain Dip. When I originally made this recipe I was not on the ketogenic diet. I believe this could still be keto friendly by changing cauliflower rice for the orzo past.  The stew is tasty and can be a great entree for any Halloween inspired meal. The Brain Dip is a great appetizer. Give them a try this Halloween Season.