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Zucchini Mug Melt

Ingredients

  • 1/3 (65 g) zucchini
  • 3 tablespoons marinara (recipe given in condi- ments section)
  • 2 tablespoons whole milk ricotta
  • 3 ounces whole milk mozzarella

Directions

  • Slice the zucchini into paper thin rounds. You can use a really sharp knife, or a man- dolin.
  • In the bottom of your dish add a table- spoon of the marinara.
  • Layer on some of the zucchini.
  • Carefully spread out 1 tablespoon of ricot- ta.
  • Add another tablespoon of marinara.
  • Layer on the second layer of zucchini, an- other tablespoon of ricotta, any leftover zucchini, and then the last tablespoon of marinara.
  • Top with the Microwave for 3-4 minutes, depending on the strength of your microwave. You can sprinkle on a little oregano or Parmesan.
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Tawa Paneer

Ingredients

  • 200grams paneer
  • 1 Tsp ginger garlic paste
  • Salt
  • Turmeric
  • Red Chili Powder
  • Coriander Powder
  • Cumin Powder
  • 1-2 Tbsp of melted or clar- ified butter
  • Olive oil for frying
  • Coriander and Lemon for garnish

Directions

  • Mix the ginger garlic paste, salt, chili powder, tur- meric, coriander & cumin powder and melted but- ter together.
  • Chop paneer into bite size pieces and mix with the paste.
  • Heat some oil in the pan
  • Fry the paneer for 1-2 minutes of each side till nice and golden brown.
  • Garnish with fresh coriander and lemon and serve.
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Stuffed Roast Chicken

Ingredients

  • 1 whole chicken – roughly 1.5 kilogram or 3.3 pounds

For the marinade:

  • 2 tablespoons greek yogurt or heavy cream
  • 2 tablespoons lime or lemon juice
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt

 

 For the filling:

  • 3 tablespoons butter
  • 3/4 teaspoon cumin seeds
  • 1 medium-sized onions chopped fine
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon garam masala (see link below for recipe)
  • Salt to taste
  • 1 teaspoon lime or lemon juice
  • 1/4 cup chopped fresh coriander leaves
  • 3 tablespoons melted butter to drizzle on chicken when roasting

Directions

  • Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2 to 3 hours in the refrigera- tor.
  • Heat 3 tablespoons of butter in a wok or deep pan, on medium heat. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale gold- en color. Add the ginger and garlic pastes and fry for 1 minute.
  • Add all the powdered spices – coriander, cumin, garam masala and salt to taste. Turn the fire off and add the lime juice and chopped coriander leaves. Mix
  • Preheat oven to 175C or 350F or Gas Mark 4.
  • Remove the marinated chicken from the refrigerator and fill the stomach cavity with the stuffing. Also put some fresh herbs in there. Put in a baking/ roasting dish and drizzle all over with melted butter.
  • Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now.

 

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Stuffed Bell Peppers

Ingredients

Meat & Peppers

  • 1 lb. Ground Beef
  • 2 Bell Peppers, sliced in half
  • 2 sping Onions, sliced thin
  • 2 tsp. Minced Garlic
  • 2 tsp. Minced Ginger
  • Salt and Pepper to taste
  • 8 large Eggs

Korean BBQ Sauce

  • 1 1/2 tbsp. Rice Wine Vinegar
  • 1 tbsp. keto Ketchup
  • 1 tbsp. Chili Paste
  • 1 tbsp. Soy Sauce

Directions

  • Start browning the beef at medium-high heat. Season with salt and pepper. As the beef browns, add garlic and ginger and mix together.
  • Move beef to one side of pan and add sliced spring onions to fry. Allow to cook for 1-2 minutes. Set aside.
  • Mix together all sauce ingredients in a small saucepan over medium heat. Cook until it thickens slightly.
  • Mix 1/2 of sauce into the beef, then cut bell peppers in half. Stuff each pepper with beef.
  • Cook bell peppers for 12-15 minutes at 350F.
  • Start frying eggs while bell peppers are cooking.
  • Remove peppers from the oven and glaze the top with extra sauce. Serve with 2 eggs per half pepper.
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Slow Cooked Lamb

Ingredients

  • 2 lb. Leg of Lamb
  • 1/4 Cup Olive Oil
  • 2 Tbsp. Whole Grain Mustard
  • 4 Sprigs Thyme
  • 6-7 Leaves of Mint
  • 3/4 tsp. Dried Rosemary
  • 3/4 tsp. Garlic
  • Salt and Pepper

Directions

  • Cut 3 slits across top of lamb.
  • Add lamb to slow cooker and rub with olive oil, mustard, salt and pepper.
  • Put garlic and rosemary in each slit.
  • Cook for 7 hours on low, add sprigs of thyme and mint, then cook for additional 1 hour.

 

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Short Ribs

Ingredients

Ribs and Marinade

  • 6 large Short Ribs, flanken cut (~ 11/2 lb.)
  • 1/4 cup Soy Sauce
  • 2 tbsp. Rice Vinegar
  • 2 tbsp. Fish Sauce Spice Rub
  • 1 tsp. Ground Ginger
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Minced Garlic
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp. Sesame Seed
  • 1/4 tsp. Cardamom
  • 1 tbsp. Salt

Directions

  • Mix together the marinade and marinate ribs for 1 hour
  • Mix together the spice rub. Empty marinadefrom ribs, and evenly coat the ribs with the rub.
  • Heat your grill and grill the ribs for 3-5 minutes per side.
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Salmon with Tarragon Dill Cream Sauce

Ingredients

Salmon Filets

  • 1 1/2 lb. Salmon Filet
  • 3/4-1 tsp. Dried Tarragon
  • 3/4-1 tsp. Dried Dill Weed
  • 1 tbsp. butter

Salt and Pepper to Taste Cream Sauce

  • 2 tbsp. Butter
  • 1/4 cup Heavy Cream
  • 1/2 tsp. Dried Tarragon
  • 1/2 tsp. Dried Dill Weed
  • Salt and Pepper to Taste

Directions

  • Slice the salmon in half to create 2 filets. Season meat of fish with spices and skin side with salt and pepper.
  • Heat 1 tbsp. Butter in a cast iron skillet over me- dium heat. Once hot, add salmon skin side down.
  • Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon.
  • Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat.
  • Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix togeth- er.
  • Serve sauce on top of salmon!
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Ribeye Steak

Ingredients

  • 1 16 oz. Ribeye Steak (1 – 1 1/4 inch thick)
  • 1 tbsp. high smoke point oil like Peanut Oil
  • 1 tbsp. Butter
  • 1/2 tsp. Thyme, chopped
  • Salt and Pepper to Taste

Directions

  • Preheat oven to 400F with cast iron skil-let inside. Prep steak by seasoning with oil, salt and pepper.
  • Remove pan from oven once pre-heated and place over medium heat on the stove. Add oil and then steak to the pan. Let sear for 1 1/2 to 2 minutes.
  • Flip steak and place in oven for 4-6 minutes. Remove steak and place over low heat on stove top.
  • Place butter and thyme into pan and baste steak for 2-4 minutes.
  • Let rest for 5 minutes.
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Reshmi Kabab

Ingredients

  • 450 grams boneless chicken leg meat
  • 35 Grams cheddar cheese
  • 50ml heavy cream
  • 1 tsp ginger garlic paste
  • Juice of half a lime
  • Salt – Black pepper
  • Turmeric
  • Fresh coriander
  • 1 tbsp ghee for cooking

Directions

  • Cut the chicken into kebab size pieces
  • Marinate with all the spices, ginger garlic paste, cheese and cream
  • Skewer the chicken
  • Pan fry till done!

 

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Quarter Pounder

Ingredients

  • 1/2 lbs ground beef
  • 1 tbsp sliced pickled jalapenos
  • 1 tbsp keto mayo
  • 1/4 onion
  • 1 tbsp sriracha
  • 1 egg
  • 2 tbsp butter
  • 2 leaves lettuce

Spices

  • 1/2 tsps salt
  • 1/2 tsps crushed red pepper
  • 1/4 tsps cayenne
  • 1/2 tsps basil

Directions

  • Knead (press, fold and stretch) your meat for about 3 minutes. This is important because it makes the meat very sticky and keeps it together when add- ing all your ingredients to it.
  • Dice and chop your ingredients very finely so they don’t prevent the meat from sticking to itself.
  • Add your diced ingredients, sauces (mayo and sriracha recommended), egg (optional) and spic- es to the meat and knead it again for a few minutes to ensure a uniform consistency of ingredi- ents.
  • Split your ball of meat in half twice and flatten each of the 4 pieces to make very flat patties. Add a tablespoon of butter to the center of two of the pieces of meat and then slap on the non-buttered pieces! Seal up the sides so you end up with 2 nice patties ready for grilling. You can make your patties thicker for a more medium rare burger
  • Throw your patties on the pan (or grill!). If you want delicious, caramelized onions, throw your onions on when you flip your burgers after 5 minutes.
  • Flip your onions midway so they cook well on both sides. Your burger should be ready after 5 minutes on the second side.
  • Lay out a two big pieces of lettuce with a spread of mayo and place your juicy patties on them. Top each with your choice of toppings! I added cara- melized onions, sriracha, a sliced of tomato, sliced jalapeños and more mayo! Cheese and ketchup are welcome for the more traditional burger.