Just started my new driving job today. The ideal job – work 2 days, Saturday and Sunday, then have 5 days off. Money is good and it is driving locally. This means my weekend posts will be done late in the day or maybe even skipped if I don’t get home in time.
2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste
Rinse and scrub squash. Slice evenly.
On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.
This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.
3 zucchini, washed, ends cut
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese
Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.
Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.
Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.
The cooler weather is here (we are only getting to 65 degrees Fahrenheit in Southern California – HaHa ) which means it is a great time for some chili. This Squash Chili is a great vegetatian recipe. Enjoy!
2 tsp. Olive or vegetable oil
1 yellow onion, peeled & chopped
3 garlic cloves, peeled & finely chopped
3 c. diced butternut squash
2 to 4 Tbsp. Chili powder
½ tsp. Dried oregano
1 to 2 tsp. Ground cumin
1 tsp. crushed red pepper flakes
¼ to ½ tsp. Cayenne
¼ c. water
16 oz can black beans, drained & rinsed
2 16-oz cans dark red kidney beans,drained & rinsed
2 28-oz cans diced tomatoes
2 small zucchini, chopped
Put a large pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it’s hot add the oil. Add the onion, garlic, butternut squash, chili powder, oregano, cumin, red pepper flakes and cayenne. Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time, if it looks dry, add the water.
Fall weather is getting here with the cooler nights. Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.
2 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine
Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.
Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.
Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.
Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.
Today is officially the first day of summer. It has been smoking hot here in southern California. But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months. I think of grilling when I think of summer cooking. Here is a kabob recipe using pork as the protein and uses radishes (which I really liked). This is also the perfect Ketogenic recipe. Enjoy!
4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
¼ tsp. Cayenne pepper
Lime wedges for serving
Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.
Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.
It is so simple to make a Ketogenic Breakfast. All you need is some sausage or bacon and eggs. Then you can make some zucchini hash browns which is a great substitute for the traditional potato hash browns. Just place the fried eggs on the top of the hash browns to get the ooey gooey yolk running over the hash browns. We fried up sausage links and served with our Keto Ketchup. Below is the recipe for Zucchini Hash Browns. Enjoy!
4 c. shredded zucchini (about 2 medium zucchini)
2 tsp. Fine sea salt
1 large egg, beaten
¾ c. grated Parmesan cheese (about 1 oz)
2 Tbsp. Chopped green onion
½ tsp. Cayenne pepper
¼ c. coconut oil or bacon fat, for frying
Place the zucchini in a medium-sized bowl and toss with the salt, Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
Add the egg, Parmesan, green onion and cayenne. Mix well to combine.
Heat the coconut oil in a large skillet over medium-high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 ½ inches in diameter and ½ inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on a paper towel they will get soggy).
Recipe from “the ketogenic cookbook” (sic) by Jimmy Moore and Maria Emmerich