Sneha's Recipe

Healthy & Oil Free Veg Rutabaga And Carrot Soup#SundayFunday

In: Carrot, Gluten free, Healthy

Rutabaga is called Shalgam in India. Shalgam is a member of the radish family that tastes much milder and sweet, is a winter is a root vegetable. This is the first time I have cooked shalgam. For me shalgam and turnip / kohlrabi / navalkol in Marathi are two different vegetables. Turnip is light green and shalgam is white with a pink band. I found shalgam/ rutabaga to be sweet.

I, may be wrong, correct me if someone has the exact information on these two vegetables. I, was grown up eating homegrown turnips / navalkol. Hence, I could see the difference in taste and color.

This is a very healthy, oil free, vegan and gluten free soup. Its so delicious , since rutabaga has a sweet taste.

Serves 3
Ingredients
2 Medium Rutabaga - diced
1 Large Carrot - diced
1 Large Onion - finely diced

6 Cups Vegetable stock
Salt and Black pepper to taste

Method

In a large pot / pan add all the above ingredients except salt and pepper. Bring it to a rolling boil, then reduce the flame and cover the pot, let the veggies soften. Let it simmer for an hour or till the soup should also reduces to 4 cups.

When the soup reduces to 4 cups turn the heat off and let the soup cool a little before blending it. I used the immersion / stick blender. Place it back on low flame add salt and pepper to taste. Let it come to boil.

Serve it warm with a dash of pepper and few basil leaves.
Labels: Rutabaga, Shalgam, Soup, Carrot, Oil Free, Healthy, Soup Swappers, Vegan, Gluten free, Sunday Funday

A Day in the Life on the Farm: Chicken Pastina Soup
Palatable Pastime: Caldo Gallego Cubano
Sneha’s Recipe: Carnivore Meatzza
Food Lust People Love: Cecilie’s Favorite Coleslaw
Culinary Cam: Crab-Stuffed Ravioli
Karen’s Kitchen Stories: Cheesy Burger Buns
Sizzling Tastebuds: Classic Chickpea Hummus
Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup
Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle
Blogghetti: Cherry Cream Cheese Cookies
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins
Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

7 comments

Carnivore Meatzza- Cooked Meat Crust Pizza#Alphabet Challenge

In: Alphabet Challenge, Baked, Beef

Meatzza, a meat-crust pizza, is wonderfully flavorful and ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust!

It's great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, just like real pizza!

You'll only need a few simple ingredients to make this tasty keto pizza. Mince beef should be lean, 85 to 15 fat content. Do not use a leaner mix, or else the pizza would be very dry.

It’s important to make the meat crust as thin as possible. To spread the meat out, cover it with a piece of parchment paper and use a rolling pin to roll it very thin. The meat crust shrinks quite a bit as it bakes.

Ingredients
500 Grams Lean Beef Mince - cooked
2 Eggs
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
¼ Teaspoon Red Chilly Powder
For The Topping
½ Cup Sugar Free Pizza Sauce - I used Homemade
1 Cup Shredded Mozzarella Or Pizza Cheese
Pepperoni Slices

Method
Preheat the oven to 200°C.

Line the baking pan with a silicone mat or parchment paper.
In a mixer jar or a food processor add all the ingredients and run it for a minute or two only. Remove this on a bowl and add 2 tablespoons of cheese, mix well.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good), using my fingers to spread it evenly so that it covers the pan and forms a thin crust. Then cover it with a parchment paper and use a rolling pin to make it evenly on all sides.

Bake the meat crust in the preheated oven until fully cooked for about 10 minutes. Remove the pan from the oven and switch the oven to broil.

Spread the meat base with pizza sauce. Add the pepperoni slices. Then sprinkle the cheese evenly on top. Return to the oven and broil just until the cheese is melted and crisps up the meaty edges.

Allow the meatzza to rest for 5 minutes before cutting.

Slice it into 8 triangles and serve.

This a delicious and filling pizza with hardly any carbs.
Carbohydrates: 2g

Labels: Alphabet Challenge, Keto, Carnivore, Meat, Beef, Mince, Pizza, Gluten free, Baked, International Cuisine

We are sharing recipe with the Alphabet "C"

A Day in the Life on the Farm: Chicken Pastina Soup
Palatable Pastime: Caldo Gallego Cubano
Sneha’s Recipe: Carnivore Meatzza
Food Lust People Love: Cecilie’s Favorite Coleslaw
Culinary Cam: Crab-Stuffed Ravioli
Karen’s Kitchen Stories: Cheesy Burger Buns
Sizzling Tastebuds: Classic Chickpea Hummus
Jolene’s Recipe Journal: Cherry Chocolate Chip Waffles with Cherry Syrup
Mayuri’s Jikoni: Cranberry Achar | Cranberry Pickle
Blogghetti: Cherry Cream Cheese Cookies
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dove Dark Chocolate Chunk Cakey Muffins
Magical Ingredients: Chocolate Cashew Coconut Caramel Stuffed Paratha

5 comments

Walking Tacos/Tacos In A Bag#SundayFunday

In: Doritos, Gluten free, Mexican

Walking Tacos are a no fuss, no mess taco made right in the bag of chips. No plates, no bowls, no dishes to clean up! Just incredible, tacos, perfect party food or great for kid parties, potlucks, football/cricket games or even a quick snack meal which your family will love!

I, loved making these since they are an easy way to feed the family or party, because you can customize the taco bag, they are so easy and of course everyone loves tacos! You can create a create your own Walking Taco bar for a party (and let your guests do the “work”). I did not get a snack size bag so used half a bag per person.

Ingredients
200 Grams Shredded Cheese
250 Grams Mince - Beef/ Chicken/ Pork
2 Teaspoons Homemade Taco Seasoning
Snack Size Bags Doritos/ Fritos Corn Chips
Suggested Toppings
Black Beans
Shredded Lettuce
Chopped Tomato or Pico de Gallo
Salsa
Guacamole
Sour Cream
Ranch Dip

Method

Cook ground beef in a skillet over medium heat, breaking it up with a masher or base of a wooden spoon and stir in taco seasoning until just brown.
Fill chip bags for walking tacos with ground beef, shredded cheese, sour cream, pico de gallo or just whatever you wish.

Serve with a wooden spoon and Enjoy!!
Labels: Tacos, Doritos, Mexican, Party pleasers, Sunday Funday, Gluten free

For Sunday Funday we are sharing recipes with "Corn Chips".

Chili-Fritoque from Food Lust People Love
Frito Corn Salad from Amy's Cooking Adventures
Onolicious Furikake Chex Mix from Culinary Cam
Slow Cooker Cheesy Chicken and Frito Casserole from Karen's Kitchen Stories
Spicy Korean Chicken Fritos from Palatable Pastime
Vegetarian Mexican Tortilla Soup from A Day in the Life on the Farm
Vegetarian Nachos from Mayuri's Jikoni
Walking Tacos/Tacos in a Bag from Sneha's Recipe

6 comments

Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

In: Cashewnuts, Dressing, Gluten free

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings"

Palatable Pastime: Blue Cheese Salad Dressing

Mayuri's Jikoni: Cranberry Salad Dressing

A Day in the Life on the Farm: Homemade Celery Seed Dressing

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing

Bloggetti: Easy Homemade Greek Salad Dressing

4 comments

Beetroot Mezhukkupuratti#Alphabet Challenge

In: Alphabet Challenge, Beetroot, Gluten free

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method

In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.

In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.