Kale Apple & Walnut Salad with Honey Dressing#Foodieextravaganza

This delicious salad is dressed with a tasty sweet honey vinaigrette. Cubes of feta cheese and raisins laced throughout add sweet and tangy flavor. This is a healthy salad low in sodium and gluten-free. This salad with our honey dressing is just perfect for clean eating, it’s very filling, light, healthy, fiber rich and gluten free. That’s the beauty of homemade salad recipes .

Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your fingers until you feel the leaf start to soften.
Massage the leaves until you like the softened texture. DON’T over do it. Or your salad will be unpalatable and mushy. 

Ingredients
5 Cups Chopped Kale
2 Cups Chopped Butter Head Lettuce
1 Large Apple - thinly sliced
¼ Cup Raisins
½ Cup Toasted Walnut - roughly chopped
1oo Grams Feta Cheese - diced
For The Dressing
3 Tablespoons Honey
3 Tablespoons Olive Oil
1½ Tablespoons Apple Cider Vinegar
1/8 Teaspoon Pink Himalayan Salt
1/8 Teaspoon Freshly Ground Black pepper 

Method 

Pull the leafy part off the kale ribs. The ribs are tough and very chewy. Rip them off!
Before you begin making your salad, massage the kale with little salt and oil to make them softer.
Place the kale and butter head lettuce leaves in the bottom of a bowl followed by the rest of the ingredients.
Whisk together the dressing ingredients and pour them over the top of the salad. 

Refrigerate before serving. Enjoy! Very tasty salad and so easy to make.

My Notes
If you prefer to have a softer leaf in your salad you may massage the kale. This is done after you remove the leaf off the ribs of the kale. The process takes about 3 minutes.
Put the kale leaf in a bowl with a bit of oil and a pinch of salt.
Now dig in with your hands. Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your finger until you feel the leaf start to soften.
Your kale is massaged as much as you want to continue this process. 

Labels: Foodie Extravaganza Party, Kale, Apple,, Honey, Dressing, Salads, Healthy,

• Barley Salad with Apple and Cranberry from Palatable Pastime
• Chatpata Hot Honey from Magical Ingredients
• Honey BBQ Seasoned Deviled Eggs with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Honey Glazed Salmon from A Day in the Life on the Farm
• Honey Oatmeal Sandwich Bread from Karen's Kitchen Stories
• Kale Apple & Walnut Salad with Honey Dressing from Sneha's Recipe 

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder 
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan. 

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top. 

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

• Blueberry Lemon Turnovers from Karen’s Kitchen Stories
• Fresh Blueberry Syrup from Food Lust People Love
• Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
• Grilled Peach and Blueberry Salad from Palatable Pastime
• Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
• Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Vanilla Cupcakes With Homemade Yellow Cake Mix#Foodieextravaganza

This is my yellow cake premix recipe, and I loved it! So easy and quick to make. Just labels the jars or zip lock bags with all instructions when ready to make just mix with wet ingredients and you are done.

1 Cup = 200 Ml Cup
Makes 12 Cupcakes
Ingredients
Dry Ingredients
1½ Cups All-Purpose Flour
1½ Teaspoons Corn Flour
¾ Cups Caster Sugar
1 Teaspoon Level Baking Powder
¼ Teaspoon Level Baking Soda
A Pinch Salt
1/8 Teaspoon Yellow Food Color
Wet Ingredients
To Add When Making The Cake
2 Eggs
1 Teaspoon Vanilla Essence
100 Grams Butter
½ Cup Milk

Method 

Measure the flour into a quart size mason jar or a zip lock bag. Add sugar on top, then baking powder, then salt. Place lid on jar.
When ready to make the cake batter.

Place softened butter into bowl and beat 2 minutes. Add milk,  vanilla and eggs and beat till well combined. Add the cake mix little at a time and combine for 30 seconds.

Pour batter into prepared cupcake pan. Bake at 180°C. for 15 - 18 minutes. Check after 15 minutes by inserting a toothpick if it comes out clean take them out. 

I like them plain so no frosting .
These I took for a party hence made in disposable paper tea cups.
Perfect for a kids party. If you want to frost them then cool them completely before frosting.

Labels: Homemade, Cakes, Cupcakes, Paper Tea Cups, Vanilla, Cak, Foodie Extravaganza Party

• Angel Food Cupcakes by A Day in the Life on the Farm
• Elderflower + Fiori di Sicilia Cupcakes by Culinary Cam
• Rocky Road Cupcakes by Karen's Kitchen Stories
• Vanilla Cupcakes With Homemade Yellow Cake Mix by Sneha's Recipe

Vegetarian Jacket Potatoes#Foodieextravaganza

These super delicious cheesy Vegetarian Jacket Potatoes are so good. These went for our get together in my friends in there holiday home at Bhimashankar hills. A gorgeous place where we all had a wonderful time.

Ingredients
8 Medium Potatoes 
Cheddar Cheese + Mozzarella Cheese
¼ Teaspoon Each Chilly Flakes
¼ Teaspoon Dried Parsely
¼ Teaspoon Dried Celery
¼ Teaspoon Mixed Herbs
¼ Teaspoon Chives
Salt & Pepper to taste
1 Teaspoon Butter

Method

Boil the potatoes till cooked but firm. Cut in half and scoop out the potato into a bowl, leaving the skin the potato intact. 

Mix all the filling ingredients well add the scooped potato mix and mix well. 

Divide evenly between the potatoes and 

top with grated cheese. 

Bake for a further 15 minutes, including a minute or two under the grill. Serve warm. 

Labels: Foodie Extravaganza Party, Jacket, Potato, Vegetarian, Cheese, International Cuisine, Baked

• Cheddar Baked Potato Soup from The Spiffy Cookie
• Chipotle Chicken and Bacon Spud from Palatable Pastime
• Loaded Baked Potato Breakfast Burritos from Karen's Kitchen Stories
• Loaded Red Potato Casserole from A Day in the Life on the Farm
• Vegetarian Jacket Potatoes from Sneha's Recipe

Keto Paneer Steaks In Cafreal Masala#Foodieextravaganza

Many of the traditional Goan spices and masalas can be easily used to make delicious vegetarian meal, just use your imagination and create a new recipe to the taste of your palate. You can use the same masala and make it a perfect base to marinade vegetables like mushrooms, brinjal/eggplant etc.

For this recipe I used paneer to replace steak, since I felt like serving something different. This vegetarian steaks can be served as a burger with any keto toasted bread for a complete comfort meal. Adding a fresh salad or cooked vegetables will make a filling and complete meal.

Serves 2 Per serving carbohydrates 1.8 g
Ingredients
200 Grams Firm Cottage Cheese / Paneer
1 Teaspoon Chickpea Flour or Arrowroot Powder
Grind To Fine Paste
4 green Chillies
1 Bunch Coriander leaves
2" Piece Ginger
6 Cloves Garlic
½ Teaspoon Poppy Seeds
6 Whole Black Peppercorns
1 Small Piece Cinnamon
½ Teaspoon Heaped Cumin Seeds
¼ Teaspoon Turmeric powder
5 Cloves
2 Cardamoms
1 Tablespoon Tamarind juice or Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Coconut or Olive Oil
½ Teaspoon Sea Salt or to taste

Method

Slice the paneer half then into four slice. Keep aside.
Grind all the ingredients given under paste without adding any water. When ground finely add in flour or arrowroot powder. Pulse the mixer once or twice so that all ingredients are well mixed.
Remove this paste on to bowl and apply it to the paneer steaks and cover it with a lid and marinate it at least for 2 hours or overnight.

Heat a grill pan that has been lightly greased or sprayed with a coconut oil on high flame. Once hot arrange the slices and grill till brown marks are seen. Flip and again cook on the other side till brown marks appear. 

Do not over cook or else it will harden. These are soft and succulent. Serve these with salad at the side and enjoy a healthy keto meal with just carbohydrates 1.8 g
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.  I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Foodie Extravaganza Party, Keto, Low Carb, Goan, Indian, Starters, Appetizer, Paneer, Cottage Cheese 

• A Day in the Life on the Farm: Garlic Ginger Chicken Nuggets
• Sneha’s Recipe: Garlic-Keto Paneer Steaks In Cafreal Masala
• Karen’s Kitchen Stories: Garlic and Chive Flower Buns
• Palatable Pastime: Roasted Garlic Sautéed Squash
• Food Lust People Love: Escargots à la Bourguignonne
• Magical Ingredients: Garlicky Pink Peppercorn Paneer 

Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce#Foodieextravaganza

Gnudi are little balls which are more or less like a kind of gnocchi; balls are made of spinach and ricotta without any pasta covering them. So, hence the name Naked Ravioli.
These rustic, naked ravioli have a long history, going back to Roman times, and perhaps even much earlier.

For this gnudi, I did not add the whole egg, more the dough is loose the more flour will be required. So use only the yolk, so that the gnudi is soft and succulent (and not hard) after it's cooked. These are very delicate so while adding them to the boiling water, use a slotted spoon to drop each into the pan of boiling water.

Ingredients
For The Gnudi

200 Grams Homemade Ricotta Cheese
1 Large Egg Yolk - only
100 Grams Chopped Spinach
1 Tablespoon Finely Chopped Roasted Garlic
½ Teaspoon Dried Parsley
½ Teaspoon Dried Basil
¼ Teaspoon Salt
¼ Teaspoon Black Pepper powder
2 Tablespoons Heaped Tapioca Flour/ Starch
¼ Cup Grated Parmesan Cheese
1 Tablespoon Heaped Tapioca Flour/ Starch - for coating
For The Butter Garlic Sauce
2 Tablespoons Salted Butter
1 Tablespoons Olive Oil
4 Cloves Garlic - finely chopped
1 Wild Garlic - finely chopped
1 Tablespoon Chopped Scallion Greens - for garnishing
½ Teaspoon Salt

Method

Blanch the spinach for a minute in the microwave. Immediately dump it in cold water. Take a muslin cloth and squeeze the spinach of all moisture. In same cloth squeeze the ricotta cheese. 

In a large bowl combine ricotta cheese, spinach, egg yolk, dried parsley, dried basil, black pepper powder, salt, parmesan cheese, garlic mash them all well till well combined. Add the tapioca flour a tablespoon at a time and mash till well combined. Make a nice ball. Leave it aside covered for 5 to 10  minutes.
Take a small pinch and form into a ball.

To Test whether the ball will not disintegrated in water while boiling. 

Heat water in a pan when it comes to a boil add this tiny ball let it cook it it floats to the surface. If it does not break or disintegrated in water then the dough is perfect.

Now that the dough is perfect cover and keep aside for 5 to 10 minutes. Make 9 - 10 equal size balls. Roll them in tapioca flour, shake of any excess flour by rolling it in your hand. Keep all aside.

In the meantime heat a tall pan will water add a ¼ teaspoon salt. When the water comes to a rolling boil, place each gnudi with a slotted spoon gently into the water. Cover the pan with a lid and on medium high flame let them cook till they start to float on top. Once they float to the surface they are done. Remove each gently with slotted spoon and keep them in large plate to come to room temperature.

For The Butter Garlic Sauce

In a pan heat oil and butter, add the chopped garlic and wild garlic, when the garlic starts to brown add in the gnudi and sauté gently turning the sides.

Remove and serve hot garnish with chopped scallion greens.
These were so...ooo delicious. A must try recipe.

Labels: Keto, Low Carb, Gnudi, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italia, Foodie Extravaganza Party

• Easy Ravioli Lasagna from Food Lust People Love
• Garden Greens-Stuffed Ravioli from Culinary Cam
• Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
• Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
• Seafood Ravioli from A Day in the Life on the Farm
• Toasted Ravioli from Palatable Pastime