Re-posting - One of the best and easiest keto riced cauliflower sides

 

I've posted a version of this previously - about 2 or 3 (?) years ago.  But I love it and make it often as it goes so well with different meals depending on a couple tiny additions or substitutions.  It's based on a recipe I found in the book: 500 Paleo Recipes


Chicken Flavored Riced Cauliflower with Slivered Almonds

1/2 head fresh cauliflower, shredded with an S-blade to 'rice' it or store bought in frozen foods
1/4 c slivered or sliced raw almonds
2 t coconut, olive or almond oil to saute' the almonds
1 bunch scallions/green onions, sliced
1/4 c fresh, chopped parsley or 2 T dried
1 1/2 T Tone's Chicken Base

Steam the cauliflower in the microwave for about 4 minutes.  You want it to remain crisp enough to double for 'rice'.  In a skillet, place the oil, heat to medium high and add the almonds.  As the almonds start to brown, be sure to stir them or they will burn quickly when you aren't watching.  Add the cauliflower when the almonds turn golden; add the scallions and parsley along with the chicken base flavoring.  Stir-fry until the chicken base is all mixed in.  Serve along with your dinner!

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Basically it's the flavor and crunch/soft texture of Rice-A-Roni - and I'm all about a crunch in my foods. You can play with this one a little bit - I'll note some of the ways I do - depending on what I have on hand, in the pantry or in the freezer.

Use any of these or a mixture of them:

• Store bought frozen, plain riced cauliflower
• Cauliflower Medley
• Fresh cauliflower you cook/steam and rice yourself

Best choice is sliced almonds but improvise if you wish:

• Sliced almonds
• Whole, raw almonds, chopped
• Slivered almonds

Additions (based on your carb count goals)

• Chopped green onions or scallions
  
• A few baby peas
• A little shredded carrot
• A scrambled egg (like fried rice)
• Soy Sauce/Liquid Aminos/Coconut Aminos
• Dried chives
  
• Dried parsley
• A little fresh, minced garlic
  
• Bits of chopped broccoli
• Bits of diced red pepper
  

 

MY PERSONAL NOTES:  I almost always double the almonds - they are my favorite part.  Be sure you are sauteing them first though - it's a must for the right flavor of this dish.  You can substitute the chicken base for cubed bouillon but you would probably have to smash it to a powder before adding or try to dissolve it in a bit of liquid - which would make your dish liquidy.  Chicken bouillon granules would work; as does the paste base (which I always always have on hand).

I make it as above for a side with almost anything in hurry.  Made as above it's great with any chicken entree'.  When I use it with any of my Chinese inspired meals I add a scrambled egg, use the 'medley' version or add just a few peas/carrots and some Liquid Aminos.  I've also left out the chicken base and used 2 frozen bags or one head of cauliflower and used a packet of Sun Bird Fried Rice mixture.  YUM!

One Simple Step to Clean Your Pampered Chef Pizza Stone

 

I have blogged about this in the past - the first time was in 2007 - it's how I clean my Pampered Chef Pizza Stones. 

It's easy.  I keep them in the oven when I set it to 'self-clean'.

They go in dark, they come out clean and beige.  If they are heavily soiled or dark, I'll have to wipe the ash off with a paper towel.

No, really.  That's all I do.

As a matter of fact, the photo above shows my stones - Pampered Chef Pizza Stones that were bought in 2005.  

I've been cleaning them in my oven on 'self-clean' regularly since 2007.
It's now 2021.

When I first started to clean them this way in 2007 I'd have to season them again by making something a bit greasy but that was easily;  I'd just bake buttery croissants them.  That was usually enough to re-season.

(This is not how I'm telling you to clean yours; that's up to you.  It's how I clean mine.  All three of them.  For the past 16+ years.)

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My stones literally live in the oven all the time.  They stay in when I bake other items (usually) and they work as a drip pan of sorts as well, which is great.  Because they are about 18 years old, they are well seasoned and turn a nice dark, almost black color very quickly even with just a couple uses.  The are the beige stone color right out of the oven, but the darkness returns within a couple uses - again, because they are so well seasoned after so many years.  When I first started to clean on self-clean back in 2007, I'd have to re-season them to get that non-stick awesomeness.  Usually I'd just make something like canned, store-bought croissants on them as they were 'greasy' enough to season the pan for me for future uses.  But after a few years, I didn't need to do anything with them after cleaning. 

To clean them in between the deep cleanings, I just use the little plastic scraper to scrape them.  Sometimes some really hot water but never soap.

 

I had a brainstorm one day and decided to use a Keto Cake Mix in my old "CAKE MIX COOKIES" recipe: "Keto Cake Mix Cookies"

 

 

 

Remember back around 2006 or so when "cake mix cookies" became a 'thing'?  I've posted many different versions of them that I made of the years but last month (or was it two months ago now? Time goes by so fast!) I made them using a keto cake mix.  Because... why not try it?  Right?  It was just an idea I had one day so I did it!

 

The end result was good and was obviously simple.  I used a keto cake mix and had sugar free sprinkles on hand too so I made a "Keto Funfetti Cookie" version.  In the end, when we are doing strict keto they are a good option but I admit I do get tired of almond flour based cookies - which is why I've been posting some of my King Arthur Keto Flour cookies - because sometimes I need to mix it up a bit.

 

 

The basic "CAKE MIX COOKIE" recipe:

 

1 dry cake mix
1/3 c oil
2 eggs

Mix, form balls, bake at 375 for about 8-9 minutes.  Cool on the baking sheet a minute or two and remove to cool on a rack.

 

FOR THE KETO VERSION:   Because the Swerve Sweets cake mix is only about half the size of a regular cake mix, I 'halved' the recipe and used 1 egg and less oil.  I also added a teaspoon of vanilla.  After mixing the batter, stir in your sugar free sprinkles.

Form balls, bake on parchment at 375 for about 8-9 minutes until set.  Let cool on the parchment for a few minutes until they are set, and then cool completely on racks.

 

 

 

 

 

 

 

King Arthur Keto Flour Version of my favorite Sugar Cookies - Keto Sugar Cookies - low carb and sugar free

Keto version of my favorite sugar cookie

 

This version from Crisco is an oldie-but-a-goodie and happens to be my favorite simple drop-style sugar cookie version.  The problem?  It's 15 carbs and 8 sugar grams per 'traditional full sugar/flour' cookie.  Eek!  We eat primarily low carb and sugar free so eating 3 of these (because seriously, who only eats one cookie?) is something my brain can't even fathom.  45 carbs and 24 grams of sugar?  That's enough carbs for 2 days; and more sugar than I typically eat in a week.  But... so so perfect and good.

Original version

1 c Crisco Shortening
1 1/2 c sugar
2 eggs
2 t vanilla extract

2 1/2 c all-purpose flour
1 t baking soda
1/2 t salt

Oven to 375.  Line baking sheet with parchment paper.   Beat shortening and sugar on high speed 2 minutes. Add eggs and vanilla. Beat until smooth. Beat in flour, baking soda and salt.  Drop on prepared baking sheets and bake 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

ENTER THE LOWER CARB VERSION:  Which is currently my 'go to' version of this cookie.

 Keto Flour Version

1 c Crisco Shortening
1 1/3 c sweetener(s) - I mix my own with Erythritol, Allulose and Monk Fruit
2 eggs
2 t good quality vanilla extract
2 1/4 c King Arthur Keto Flour
1/4 c all purpose flour (use all Keto Flour if you wish to save about 1 carb per cookie)
1 t baking soda
1/2 t salt

Oven to 375.  Line baking sheet with parchment paper.   Beat shortening and sugar on high speed 2 minutes. Add eggs and vanilla. Beat until smooth. Beat in flour, baking soda and salt.  Drop on prepared baking sheets and bake 9 to 11 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

 

 

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Chipotle Lime Marinade for Grilled Chicken

I posted once before, but it's a favorite.  Posting again with the amounts I typically use (I play with amounts and ingredients based on what I have on hand and by taste).

 

 

 

 

Chipotle Lime Marinade

 

1 T fresh lime zest 

1/4+ c fresh squeezed lime juice 

2 T avocado oil

2 t minced garlic

1 T chipotle powder

2 t dried cilantro 

1/2 t salt and 1/4 t pepper

Marinate chicken thighs or breasts.  Grill.  Serve on low carb tortillas with sour cream, cheddar cheese, salsa, guacamole.  Side: Garlic Riced Cauliflower with a bit of tomato paste/sauce.