Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Bauernfrühstück (German Farmer’s Breakfast)#SundayFunday

Bauernfrühstück is a German country breakfast. A Farmer's breakfast which simple & filling dish made from fried potatoes, eggs, onions and bacon or ham, pan fried as an omelette. . The Berlin version of the same is called “Hoppel Poppel”. This can be had for lunch or dinner!

I made a vegetarian version to for my hubby, with an addition of cottage cheese and minus the ham rest ingredients and method the same.

Serves One
Ingredients
2 Medium Potatoes - skinned & sliced in roundels
2 - 3 Tablespoons Duck Fat /Bacon Fat or Olive Oil
1 Large Onion - sliced
2 Scallions/Spring Onions - roughly chopped
4 Tablespoons Each Red & Green & Yellow Bell Peppers - diced
2 Big Slices Ham  - chopped
4 Tablespoons Chopped Celery Ribs
1 Teaspoon Dried Chives
2 Tablespoons Chopped Parsley
2 Eggs- whisked
Salt to taste

Method

Slice the potatoes in roundels and boil the potatoes in a saucepan of lightly salted water till just cooked. Drain, rinse with cold water to cool and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and sauté till they are golden brown. Then add the potato roundels and sauté till they too start to brown, 

now add in the ham and sauté for a minute 

then add the bell peppers, celery, chives and spring onions and sauté for 2 minutes or till they soften a little. 

Now spread it evenly and then add the whisked eggs, evenly distribute it. 

As soon as eggs begin to firm up, switch off the flame.

Serve and Enjoy!! We had this with garlic bread.
Labels: Breakfast, Egg, Bacon, Ham, Cottage Cheese, Boiled Potato, Main course, Germany, Sunday Funday, Serves One

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of October 2021, is Stacy of Food Lust People Love: and the theme is Oktoberfest (German recipes)".
Here are some of the German Recipes made by us.
Bauernfrühstück (German Farmer’s Breakfast) from Sneha's Recipe
Bavarian Cheese Spread from Food Lust People Love
Beer Braised Steak from Palatable Pastime
Beer Brats on Pretzel Rolls from Amy's Cooking Adventures
Obatzda (Cheese Spread) from Making Miracles
Oktoberfest Breakfast Casserole from A Day in the Life on the Farm
Sourdough Soft Pretzels from Karen's Kitchen Stories

Quick Pumpkin Bread#BakingBloggers

This is a quick bread, since it uses a baking powder, it has to be baked immediately, so it can be used for a little bread on holiday mornings. It's a perfect bread when you want to eat something light yet filling. 

You do not require any special baking pan. Since I had a mini pancake pan used it. But it can make only 4 at a time. The remaining I made them on small square parchments paper. You can top it with onions, tomatoes or add any leftover meat, the choice is endless! Since the star ingredient for baking blogger's this month is baking with pumpkin, used it.

Makes 6 - 7
Ingredients
100 Grams All Purpose Flour
50 Grams Bread flour
1 Teaspoon baking powder
3/4 Teaspoon Caster Sugar
1/4 Teaspoon Salt
140 Grams Fresh Yogurt - at room temperature
50 Ml Milk
50 Grams Fried Bacon
60 Grams Boiled & Diced Pumpkin
80 Grams Mozzarella Cheese
Pizza seasonings and Black pepper powder to taste


Method
Preheat the oven at 190°C.
Cut up the bacon and fry it in olive oil.
Boil a pumpkin and cut into small pieces.
Line the Baking tray with parchment paper.

Sieve all dry ingredients in a bowl, add in the yogurt and milk, whisk it together with a hand whisk. 

Scoop the batter onto the lined baking tray. (About 3 tablespoons). 

Top with the boiled and diced pumpkin, fried bacon

Top it with pizza cheese. 

In some, added bacon and rest were vegetarian for hubby dear.

Bake at 190°C for 15 minutes. 

Sprinkle pizza seasonings and pepper powder. 

Enjoy these while its hot!

Cheesy and yum!!

Labels : Pumpkin, Quick Bread, Breads, Baking Blogger, Cheese, Brunch, Main Course

Baking Bloggers October 2020

Pumpkin or Butternut Squash

Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
Butternut Squash Cheesecake from Karen's Kitchen Stories
Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
Pumpkin Cornbread from Making Miracles
Pumpkin Spice Biscotti from Tara's Multicultural Table
Quick Pumpkin Bread from Sneha's Recipe
Roasted Butternut Bacon Feta Risotto from Food Lust People Love
Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
Sweet and Savory Roasted Butternut Squash from Palatable Pastime
Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery

Colombian Arroz Atollado

For the Eat The World, this month we are travelling to Colombia.  Arroz atollado is a traditional Colombian cuisine dish, more like a risotto except it’s a bit more mushy. Apart from rice, it contains chicken, pork, potatoes of various kinds, vegetables and seasonings. 

Recipe Adpated From Here  

Serves 2 - 3
Ingredients 
3 Tablespoons Oil

1 Tablespoon Butter
1 Medium Red bell pepper - chopped
1 Medium Yellow bell pepper - chopped
2 Cloves Garlic - chopped
1 Medium Onion - chopped
100 Grams Bacon - chopped
100 Grams Beef strips- cooked
100 Grams Boneless Chicken - chopped

½ Teaspoon Black Pepper powder 
1½  Cups  Homemade Rice Roni 

3 Cups Water
Salt to taste
1 Chicken  Stock cube

Method

In large pan, heat  oil to medium heat. Add garlic and onion. As soon as they are golden, add the chicken and bacon, stir-fry till the chicken changes from pink to white, now add the beef  and black pepper powder, let is fry for a minute.  Cover and let the chicken cook completely.  

Add the water, stock cube bring it to a rolling boil. Add the rice roni and stir it well.  Let this come to a rolling boil. Cover and reduce to flame to low, let it cook till  the rice roni  is nearly done. Now stir in the veggies and mix it lightly. Cover and cook again till the rice roni is done and the flavors have blended well. Taste for salt, add the butter and give it a light stir.  

Serve hot.

Labels : Rice, Spaghetti, Beef, Chicken, Bacon, Colombia, Main course, Eat the World, International Cuisine


Check out all the wonderful Colombian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls) 

Sneha’s Recipe: Colombian Arroz Atollado 

Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast) Pandemonium Noshery: Bandeja Paisa - Colombian Platter 

Making Miracles: Arepas Con Carne Asada 

Dinner By Dennis: Pan De Bono (Cassava and Corn Cheese Bread) 

Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg) 

Kitchen Frau: Pan de Yuca (Warm Cheesy Buns) 

Palatable Pastime: Sweet & Spicy Fried Plantains (Platanos Maduros Dulces y Picante)

A Classic BLT Sandwich#Foodieextravaganza

A BLT Sandwich is nothing but a combo of bacon, lettuce, tomato, great for breakfast,brunch, lunch, or dinner. Make a perfect  and filling sandwich every time with this recipe.

Makes A Single Sandwich

Ingredients

2 Slices White Sandwich Bread
1 Teaspoon Butter
2 Romaine  Lettuce leaves
1 Large Firm Ripe Tomato - sliced
2 - 3 Slices Bacon -  cooked
1/3  Cup Homemade Mayonnaise
Salt and Black pepper powder to taste

Method

Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. 

Serve immediately.  Classic  BLT Sandwich is ready!! Delicious and filling!

Labels : Foodie Extravaganza Party, Pork, Bacon, Romaine Lettuce, Tomato, Basil, Sandwiches, Single Serving

Foodie Extravaganza

It's National BLT Month!
A Classic BLT Sandwich from Sneha's Recipe
BLT Focaccia from Karen's Kitchen Stories
BLT Panzanella from Palatable Pastime
BLT Pizza from A Day in the Life on the Farm
BLT Waffle Fries from Simply Inspired Meals
Cheesy Bacon and Tomato Lettuce Rolls from Food Lust People Love
Fried Chicken BLT from Cookaholic Wife

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Leftover Baked Mashed Potato Soup#Soupswapers

Soup is an excellent way to use baked leftover mashed potato, for a lunch or dinner.  Have these will bread rolls are you are sated. This  delicious and filling soup, your family will love and enjoy.  For this soup I, used  Sheep Cheese and it tasted wonderful, you can use whatever cheese you have at hand.

Ingredients 

1 Teaspoon Olive Oil
1 Small Onion - finely  chopped
4 Button Mushrooms -  chopped

1  Carrot - cut into small sticks
5 French Beans - cut into  small sticks
1 Celery - chopped finely Tablespoons Mix Vegetables
4 Cups Green Goddess Chicken Stock

1⁄4 Teaspoon Sea salt or to taste

1⁄2 Teaspoon Black pepper powder
1⁄4  Teaspoon Smoked Paprika

1 Cup Leftover Baked Mashed Potato

1⁄4  Cup Grated Sheep Cheese or Cheddar Cheese

1  Scallion -  finely chopped
2 Slices Bacon - fried and crumbled

1 Slice Ham - fried and cut into pieces 

Method 

Fry  bacon, and ham in olive oil set aside,  crumble the bacon and cut the ham into small pieces.
In the same pan,  saute the  onion until softened.

Add chopped mushrooms and  vegetables, cook until tender and onion softens. Add green goddess chicken stock , salt, pepper, paprika, stirring to mix and bring this to a boil. Let it simmer on low flame. 

In the meantime.

Take a cup of the this soup broth into a another pan add the mashed potatoes and with stick blender, Blend in mashed potatoes,  until lumps are gone and form a smooth batter.
Add  this batter to the  soup  and stir continuously till it is well mixed . Bring it to a boil, add sheep cheese, stirring until it is melted and smooth. 

Add in scallions, crumbled bacon, ham (reserve a teaspoon of each scallions, bacon and ham for garnishing) take off flame.  Serve this hot garnished with scallions, bacon and ham and grated cheese and dash of smoked paprika.  

Yum yum...
Today is our posting day for soup swappers our host of the month is Karen H Kerr and the theme is Soup from Leftovers.  Thank you Karen for hosting this event.

Labels :  Soup, Leftover series, Baked, Mashed Potatoes, Soupswappers, Bacon, Ham, Green Goddess, Stock, Sheep Cheese

InLinkz: Inlinkz Link Party

Bragoli - Maltese#Improv

I saw this recipe Bragoli recipe on tv,  it's a Maltese recipe,  very flavorful and taste delicious.  It's  the red wine in the gravy that gives an awesome taste to it.

When I, surfed the net seen so  many different variations, so you can alter your bragoli according to your taste.   I made this as seen on tv and altered it as per my taste.

  

Ingredients

2  Eggs - hard boiled and diced
6 Bacon Rashers
4 - 5 Beef Tenderloin Steak - flattened with a meat tenderizer
2  Big Cloves Garlic  - minced
1 Tablespoon Chopped Flat Parsley
2 Tablespoons breadcrumbs
Salt to taste

Red  Pepper flakes to taste
Olive oil for frying
Toothpicks

For the Gravy 
2 Bay leaves
2 Medium Onions  - finely chopped 

1 Green Chilly - finely chopped

5 Medium Tomatoes - blanched, skinned & finely chopped

2  Carrots -   diced
1 Stick Celery  - chopped
1½ Cup  Red wine

1  Cup  Green Peas - used frozen

Method
Hard boil the eggs and set aside. Once cooled chop them and the bacon.

In a bowl mix  the eggs, bacon, garlic, parsley, red chilly flakes, salt to taste and breadcrumbs.

Flatten the steak with a meat tenderizer.

Place a tablespoon of the filling  on one end of the steak.

Wrap your meat around the mixture by rolling the meat to make a wrap.

Fasten with toothpicks.

In a deep pan / kadai  heat  oil and add the bay leaves.

Over a medium heat lightly brown your bragoli and set aside.
In the same pan, add  the onions, garlic and green chillies  fry  for 2 - 3 minutes. Add the carrots,  celery and tomatoes and a cup of water cook for 5 minutes on low flame . Add the wine and  place the browned bragoli on top and  bring it to a boil. Simmer on medium low flame for an hour,  keep stirring in between.  

After an hour or so,  if you find that the bragoli are nearly cooked,  add the peas and cook till the peas and bragoli are full done. 

After an hour and a half the bragoli is cooked.

Remove the toothpicks and bay leaves before serving.

Serve with mashed potatoes and steamed french beans, or  asparagus.   I had this with steamed rice. 

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Bacon & Onions".

Labels :  Beef, Steaks, Tenderlion,Bacon, Eggs, Red Wine, Carrots, Green Peas, Improv Cooking Challenge, Malta, International Cuisine

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