Keto Salami & Egg Cups#SundayFunday

An easy keto one net carbs per serving for breakfast or brunch, can be meal prepped in minutes! Keto egg cups are a perfect egg muffin replacement. Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! What I like about these egg cups that you can have fun with the toppings.

Just add whatever you like to spice up these muffins. They are so fun to make and then enjoy!! They're delicious, filling, festive and pretty.

Ingredients
Olive Oil spray
Salami slices
10 Eggs
Salt & Black pepper to taste
Optional Garnish
Chorizo slices
Sliced Black Olives
Fresh Basil
Pinch red pepper flakes
Pinch dried parsley
Shredded Cheddar Cheese
Method
Preheat the oven to 180°C. 

Lightly grease the bottom and sides of a muffin pan with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange more slices around the sides, overlapping. 

This will be the salami "cup" that holds the eggs. Add a little shredded cheese at the bottom. Break an egg into each "cup." 

Season the cups with salt, pepper. 

Sprinkle a little cheese on top, garnish with olives, basil leaves.
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it. 

Serve immediately.
My Notes 
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.

Labels: Muffins, Breakfast, Black Olives, Egg, Salami, Keto, Basil, Low Carb, Sunday Funday

• Blue Cheese Spinach Fig Tarts by Food Lust People Love
• Cheese Muffuletta (Vegetarian) by Palatable Pastime
• Chicken Fajita Foil Packets by A Day in the Life on the Farm
• Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
• Keto Salami & Egg Cups by Sneha's Recipe
• Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
• Pesto Pasta Salad by Mayuri's Jikoni
• Quick Pork Liver Pâté by Karen's Kitchen Stories

Homemade Roasted Tomato Sauce - Keto#AlphabetChallenge

A delicious and fingerlicking sauce, easy homemade sauce, that is keto, no added sugar, preservatives or peeling of tomatoes. no thickening agents, so flavorful with herbs and spices, then blended into a sauce, freezes beautifully. When tomatoes are cheap then it's perfect time to make a batch of roasted tomato sauce. Use this to make pasta, pizza for even to make a gravy.

Makes 5 Cups

Ingredients

1½ Kgs Fresh Tomatoes
1 Whole Head Garlic - peeled
2 Medium Onions roughly chopped
1 Small Carrot - chopped - optional
2 Tablespoons Olive Oil
2 Tablespoon Balsamic Vinegar
2 Tablespoons Wine - optional
2 Teaspoons Dried Oregano Leaves
2 Teaspoons Dried Basil Leaves
2 Teaspoons Dried Parsley
2 Teaspoons Dried Thyme
2 Teaspoons Dried Rosemary
½ Teaspoon Black Pepper Powder
½ Teaspoon Red Pepper Flakes optional
1 Teaspoon Pink Himalayan Salt
½ Teaspoon Keto Sweetener - I used Stevia powder
Method
Preheat oven to 200°C With both the elements on.

Cut tomatoes in pieces. Place in a large roasting pan. Scatter garlic , onion, carrot over-top. Drizzle with olive oil, wine & balsamic vinegar. Sprinkle with all the herbs, salt, peppers. Toss with a large spoon to coat.

Place in preheated oven for 60-70 minutes, stirring well half way through cooking. The mixture shouldn’t dry out completely and some of the tomato skins will char slightly. Stirring well half way through ensures that nothing gets too dark. Allow to cool.

Blend in a food processor or use immersion blender to create a sauce with your desired chunkiness level. I made a smooth sauce, strained it into a strainer. If you find the sauces tangy then add ½ teaspoon sweetener of your choice, I added stevia powder. 

Here is a delicious, fingerlicking and silky smooth sauce. You will love this sauce. It has a natural roasted color, do try it, worth the effort and time taken to make this!!
Freeze this in a zip lock bag on a baking tray. When required just break pieces you require and your ready to go!! 

Labels: Alphabet Challenge, Roasted Tomato, Keto, Low Carb, Sauce, Garlic, Dried Herbs, Balsamic Vinegar, Wine, Carrot, International Cuisine, Marinara Sauce, Preservatives free 

Let's take a look at the recipes being shared today with Alphabet "R" 

• Food Lust People Love: Celeriac Mash with Scallop Roe Butter 
• Sneha’s Recipe: Homemade Roasted Tomato Sauce - Keto 
• A Messy Kitchen: Self-Saucing Rhubarb Pudding Cake 
• Karen’s Kitchen Stories: Caprese Ricotta Toast 
• Jolene’s Recipe Journal: Rosemary Roasted Red Potatoes 
• Mayuri’s Jikoni: Rosolli, Finnish Salad 
• Blogghetti: Shrimp Fried Rice 
• Magical Ingredients: Ricotta Red Pepper Dip 
• A Day in the Life on the Farm: Rustic Rye Sourdough Loaf 
• Palatable Pastime: Red Hot Pepper Vinegar 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cinnamon Raisin Vanilla Zucchini Bread Muffins

Keto Spiced Omelette Waffles#SundayFunday

I given a little twist to everyone's favorite omelette with these Spiced Omelette Waffles! These are wonderful light, fluffy and net omelette. Kid will love this, not oily. Though I have said spiced but add the spices according to your taste. We enjoyed this for our dinner. Have this garlic bread and make a perfect meal or a breakfast or a lazy Sunday brunch. 

Make 6 waffles
Ingredients 
4 Large Eggs
¼ Cup Milk 

2 Tablespoons Onion - finely chopped
2 Tablespoons Capsicum - finely chopped 

2 Tablespoons Red Capsicum - finely chopped
1 Small Tomato - de seeded and finely chopped
1 Tablespoon Finely Chopped Coriander Leaves 

½ Teaspoon Red Chili powder

½ Teaspoon Cumin powder 

½ Teaspoon Coriander powder
¼ Teaspoon Turmeric powder
Salt to taste
Butter as required
Method 

Break the eggs, add milk, red chilly powder, cumin powder, coriander powder, turmeric powder, salt to taste and give it a nice whisk. Add the onions, tomatoes and capsicum. Preheat the waffle maker. Brush it with butter. 

Slowly pour the whisked egg mixture into the waffle maker, just enough so that it fills up. 

Close the waffle maker and let it cook till done and risen and golden brown. 

Slowly lift the egg waffles and serve.  

Labels: Egg, Omelette, Waffles, Sunday Funday, Keto

For Sunday Funday we are celebrating "National Waffle Day", check other recipes.

• Apple Cinnamon Waffles from Mayuri's Jikoni
• Bacon Cheddar Spinach Waffles from Food Lust People Love
• Gingerbread Waffles from Karen's Kitchen Stories
• Gluten Free Waffles with Poached Pears in Balsamic Reduction from Sid's Sea Palm Cooking
• Keto Spiced Omelette Waffles from Sneha's Recipe 
• Oatmeal Waffles from A Day in the Life on the Farm
• Protein Waffles from Our Good Life
• Waffle Cupcakes from Amy's Cooking Adventures 

Keto Peach Iced Tea#SundayFunday

Peach iced tea is a perfect and ultimate summer time drink specialty, and it's so easy to make! I am using fresh peach to make this , but can use canned peach nectar, a few bags of black tea, an easy method to make a small batch of iced tea. It's a perfect early morning or late afternoon treat. Peaches are rich in vitamins A and C, fiber, and carry antibacterial and anti-inflammatory properties.

Serves 2

Ingredients
For The Peach Nectar
2 Ripe Peaches
1 Cup Water
For The Tea
2 Cups Boiling Water
4 Black Tea Bags
4 Teaspoons Sugar -optional- I did not use
Method

Remove pits from peaches and chop.
Place in a saucepan with water and simmer ten minutes or until soft.
Mash pulp and strain contents of saucepan, discarding solids.
To Make The Tea

Into each glass, add two tea bags and pour a cup of the boiling water into each . Steep uncovered for 3-4 minutes.
Remove tea bags, stir in peach nectar and sugar (if using) into each, then fill the rest of the glass with the chilled water. Cover on the lid and refrigerate at least 4 hours before enjoying or if you want to have it immediately then Serve the tea over ice.

Taste the freshness of peach in every glass of Peach Ice Tea. Packed with the goodness of Vitamin C to boost your mood & energize you throughout the day. 
My Notes

Four regular-sized (single-serving) bags of black tea; two per cup. Since iced tea is, well, iced, it can be watered down, so we use two tea bags per serving instead of one.
I don't drink sweetened drinks so I did not add any sugar to my iced tea. 

Check here for other Peach recipes

Single Serving Baked Peach Crisp 
Homemade Fresh Peach Nectar 
Flan Entremets & Peach Jelly Dessert - Vegetarian 
Peach And Orange Smoothie 
Mint & Peach Raita 
Baked Creamy Rice Pudding With Peaches For Two

Labels: Tea, Sunday Funday, Peach, Keto, Low Carb

Today for Sunday Funday we are sharing recipes made with "Peach".

• A Day in the life on the Farm: Fresh Peach Salsa 
• Food Lust People Love: Homemade Peach Preserves 
• Sneha's Recipe: Keto Peach Iced Tea 
• Karen's Kitchen Stories: Peaches and Cream Mini Cheesecakes 
• Our Good Life: Peach and Prosciutto Flatbread 
• Mayuri's Jikoni: Peach Baked Oatmeal 
• Culinary Cam: Roasted Peach-Tomato Gazpacho with Crème Fraîche  

Keto Chinese Steamed Buns#BreadBakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want. 

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes. 

Cool  & unmold.

Slice and  make sandwiches with the filling of your choice 

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Steamed Breads.

• Bao Buns from Passion Kneaded
• Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
• Keto Chinese Steamed Buns from Sneha's Recipe
• Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
• Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
• Steamed Cranberry Pecan Honey Bread from Food Lust People Love 

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday, Keto, Low Carb 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy