recipe sharing :)

[Orema]

Originally Posted by homoe

This sounds easy enough and looks delicious....

Yes, it was so easy to make so good to eat. I used Italian Mild sausage, sweet mini peppers, grape tomatoes. I didn't have cloves of garlic, but had minced garlic in the jar. I just added a tsp of the minced garlic to the olive oil before mixed it up well with the veggies.

Having leftovers tonight with sautéed greens.

[Happyfemme]

Does anyone have any good recipes for chicken dishes? I make a lot of chicken and would like to try something new.

[Orema]

Originally Posted by Happyfemme

Does anyone have any good recipes for chicken dishes? I make a lot of chicken and would like to try something new.

Here's a link to a low-carb chicken piccata I tried last year that I really like:

https://www.paleorunningmomma.com/le...-whole30-keto/

I recommend if you like lemons and capers. Good luck!

[Happyfemme]

Originally Posted by Orema

Here's a link to a low-carb chicken piccata I tried last year that I really like:

https://www.paleorunningmomma.com/le...-whole30-keto/

I recommend if you like lemons and capers. Good luck!

Thanks so much Orema this looks great.

[Orema]

Easy Peasy Dijon Sauce

Ingredients
– One scallion/green onion, chopped
– Less than a teaspoon of Butter
– Tablespoon of Dijon Mustard
– Less than a 1/4 cup of Cream

Sautée the onions in a little butter for 1 or 2 minutes till translucent, add a tablespoon or more of dijon to the pan, mix well and cook for 1 minute or so, remove from heat and add cream.

Everything is based on taste. I love scallions so I used 1 and 1/2 stalk. Use more dijon if you like the vinegary taste or more cream if you like it creamier.

It's good on grilled meats and veggies.

[cricket26]

Ingredients
3 cups (450g) flour , bread or plain/all purpose
2 tsp instant or rapid rise yeast (1 package normal / active dry yeast)
2 tsp cooking / kosher salt , or 1 tsp table salt
1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)

DOUGH SHAPING
1 1/2 tbsp flour , for dusting

Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
Optional – refrigerate for flavor development At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

[cricket26]

Pork Ribs in Salsa Roja Recipe
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings
Calories364kcal
AuthorAndrés Carnalla

Ingredients
2.5 lbs. pork ribs
6 guajillo chiles
3 tomatoes
½ head of garlic
¼ cup vinegar
¼ cup sugar
1 cup water
2 to 3 tsps. salt

Instructions
Preparing the Guajillo Salsa
Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.
Strain the salsa to remove the pulp.
Set aside until pork is browned.
Cooking the Ribs
Place your ribs in a large pot with just enough water to almost cover.
Add the ½ head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
Cook until nicely browned.
Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.

Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.
Serve immediately.
Notes
Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

[cricket26]

Ingredients
1 lb. ground beef, ground turkey, ground chicken or ground sausage (I used extra lean ground beef here)
1 small sweet onion, finely diced
½ of a large head of cabbage, roughly shredded or chopped (about 8 cups total)
1 (14.5 ounce) can petite diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup, NOT diluted
¼ cup beef broth
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
For serving (optional): cooked rice or riced cauliflower
Optional garnish: chopped fresh parsley

Instructions
Heat a little bit of olive oil in a Dutch oven or a large skillet over medium-high heat. Add the ground meat and the onion to the pot; cooking and stirring to break up the meat until the meat is no longer pink (about 5-7 minutes). Drain; return meat and onion to pot.
Add cabbage, diced tomatoes, tomato soup, beef broth, salt, garlic powder and pepper.
Bring to a boil; cover, and reduce heat to low. Simmer (covered) for about 25-30 minutes, or until cabbage is tender, stirring occasionally. If it looks like there is too much liquid in the pot, remove the lid and allow the cabbage to simmer uncovered during the final 5-10 minutes. Season with additional salt and pepper, to taste.
Serve over cooked rice, if desired. Garnish with chopped fresh parsley.