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

Come y Bebe (Ecuadorian Fruit Salad)#EattheWorld

Come y bebe, which translates to “eat and drink”, is an Ecuadorian fruit salad made with fresh diced fruits and orange juice. You can eat it with a spoon or drink it straight from a glass, it’s perfect as a breakfast, snack, and even dessert. It's delicious and so easy to make, this is a very refreshing drink or dessert for the summer!

You can customize it however you’d like, just use your favorite combo of fruits: mango, pineapple, oranges, mango, berries, banana or papaya. The riper the fruit, the sweeter the Come y Bebe will be.
You also have the option of adding a sweetener, but I left it out as my fruit were sweet and the juice of oranges were sugar-sweet. I also topped it with non dairy sweetened whipped cream.

Serves 4 -5
Ingredients
2 - 3 Cups Fresh Orange Juice
½ Cup Papaya peeled and diced
1/2 Cup Diced Apple
½ Cup Pineapple, diced
½ Cup Strawberries - chopped
½ Cup Cape Gooseberries - chopped
Non Dairy Sweetened Whipped Cream - as required

Method

If you are making fresh orange juice,  juice the oranges first.
Add all of the diced fruit into a large bowl and pour over the orange juice. Set aside.
Mix and chill in the refrigerator for 30 minutes to an hour. Pour it into serving glasses, top it with whipped cream.

Serve & Enjoy!!  
Labels: Vegan, Gluten free, Dairy Free, Fruit Salad, Ecuador, Dessert, Summer Fruits, Eat the World, Sweets & Desserts

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Ecuadorian 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! 

 Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)

Waterford Blaas -Irish Bread Rolls#BreadBakers

Waterford Blaas makes large soft and tender Irish Bread rolls to which yeast is added. Blaas bread is perfect with a slather of butter or makes a delicious sandwich bread rolls.

Makes 6 Rolls
Ingredients
150 Ml+ Luke Warm Water
6 Grams Instant Yeast
6 Grams Sugar
250 Grams Bread flour + extra for dusting the rolls
5 Grams Salt
6 Grams Salted Butter

Method

Place warm water in the bowl of the food processor, add the yeast and the sugar, let is sit covered for 5 minutes or till it foams. Add the flour, salt and butter. Give it a good stir, until combined. Knead this into a smooth and soft dough, add water as the food processor is running if necessary ( water depends on the quality of the flour)
Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size ( depending on the temperature of the your kitchen/country).
Line a 6" x 8" height 2" baking pan with parchment and dust it liberally with flour.
Remove the dough from the bowl and deflate it. Divide the dough into 6 equal pieces (I used a scale to measure, each weighing 69 grams).

Form each piece into a ball, and then press each ball with the palm of your hand to flatten it into a disk. Place each disk side by side into the pan. Cover the pan with plastic wrap and place it in a warm spot to rise till double in size.

When the Blaas have doubled in size, 

liberally dust them with flour. 

Bake it in a preheat the oven @ 200°C, for 22 to 24 minutes.

Lift the parchment out of the pan and place the Blaas on a wire rack. Using a pastry brush, distribute the flour that is already on the rolls evenly over the tops.

These rolls can be served warm or cooled. Cool completely before storing.

My hubby enjoyed these blaas, 2 with butter and jam for breakfast, remaining I made egg & cheese sandwiches for him. These stay well in the refrigerator for 5 -6 days. Wrap them in a kitchen towel and place them in a zip lock bag. Whenever you want just warm them in a cloth in microwave for 20 seconds, they will come out fresh as ever.

Labels: Bread, Bread Bakers, Irish, Buns

Our host this month is Wendy of A Day in the Life on the Farm and asked the others to join her in sharing Irish Breads in honor of St. Patricks Day which is right around the corner. Let's see what everyone baked up for us today...

• Barmbrack by Magical Ingredients
• Boxty by A Day in the Life on the Farm
• Belfast Baps by Karen’s Kitchen Stories
• Flakey Cheddar Guinness Scones by Food Lust People Love
• Irish Bread Rolls by Sneha’s Recipe
• Irish Soda Farls by Palatable Pastime
• Waterford Blaas by A Messy Kitchen
• Irish Oat Flapjacks by Cook with Renu
• Sourdough Irish Soda Bread by What Smells So Good?

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

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 our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Hunter Beef Roast#SuperClubSaturday

Hunter beef is a method, where in, the meat is cured in curing salts/salt petre (potassium nitrite), this is similar to corned beef. This meat has to be refrigerated for at least 5 days in spices and salt petre to enhance the flavor of the meat.

Once cooked till fork tender, you can cut thin slices or shred the meat, use it as side dish or make sandwiches. It's delicious and aromatic.

Ingredients
1½ Kg Boneless Beef
6 Cloves Garlic
1 Inch Piece Ginger
5 Whole Red Chillies - broken in two paces
½ Cup Fresh Lemon Juice or Juice of 4 - 5 Lemons
2½ - 3 Teaspoons Salt or to taste
3 Tablespoons Jaggery or Brown Sugar 
1½ Tablespoon Salt Petre/Curing Salts
4 Cups Water
To Grind To A Coarse Powder 
1½ Tablespoon Salt Petre/Curing Salt 
1½ Teaspoons Level Cumin seeds 
2 Teaspoons Level Black Peppercorns
2 Teaspoons Level Cloves
4 Sticks ( An Inch Each) Cinnamon

Method

Fork the meat well with lemon juice and then add the paste, press the whole garlic cloves and small piece of ginger into the meat add the red chillies and rub i well into the meat. 

Tie the meat and the red chillies with thread into a nice long log. Keep it for 5 days  or more (maximum a week)in the refrigerator turning the sides every day.  After 5 days add the water and cook when the meat, turning after every 15 minutes check the water and add hot water if necessary. 

When the meat is fork tender, dry up all the water/stock. Cool the meat well then wrap it in a aluminum foil and refrigerate for a day or two. 

Cut it into thin slices or shred it as required and enjoy making sandwiches or as a side dish. 

I cooked this in the pressure cooker for 60 minutes, added only 500Ml water. One whistle on high flame then reduced the flame to low and cooked it for 55 to 60 minutes, depending on the cut of meat.

Labels: Beef, Roast, Pressure Cooker, Side Dish, Super Club Saturday

• Chocolate Chip Brownie Cookies  by Patyco Candybar
• Hunter Beef Roast by Sneha’s Recipe
• Menestra de Lentejas/Ecuadorian Lentil Stew by Magical Ingredients
• Shredded Italian Beef Sandwiches by A Day in the Life on the Farm