Sneha's Recipe

Keto Salami & Egg Cups#SundayFunday

In: Basil, Black Olives, Breakfast

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

7 comments

Homemade Roasted Tomato Sauce - Keto#AlphabetChallenge

In: Alphabet Challenge, Balsamic Vinegar, Carrot

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

6 comments

Keto Spiced Omelette Waffles#SundayFunday

In: Egg, Keto, Omelette

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

5 comments

Hung Curd Veggie Sandwich#SundayFunday

In: Breakfast, Brunch, Chutney

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling.

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill.

Healthy , quick, easy Hung Curd Sandwich is ready for your breakfast.

Labels : Healthy, Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney, Kids Delight, Serves Two, Sunday Funday

Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
Chicken Caesar Wraps by Amy's Cooking Adventures
Family Favorite Tuna Salad by Food Lust People Love
Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
Hung Curd Veggie Sandwich by Sneha's Recipe
Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
Sunflower Pesto Turkey Sandwich by Our Good Life

5 comments

Quinoa Idli#AlphabetChallenge

In: Alphabet Challenge, Breakfast, Gluten free

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet.

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting.

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .