Okay, so I have some friends that find my method to the recipe to be, shall we say, verbose. One recently posted this meme on my social media:
That said, I’ll get to the point for this yummy dish.
Add a sliced vidallia onion, garlic to your liking (I like a ton), about 2 pounds of short ribs, a jar of Goya Sofrito, salt & pepper. Cook on low for eight hours. I served this over cauliflower rice with a side of Brussels sprouts.
This dish has been a fun go to that I’ve posted before. Search the site for the how to’s. Each time I make this, I change it up a bit this one was a base of arugula with jalapeños, avocado, salmon & tuna topped with a few sesame seeds. Super fresh, satisfying and low carb!
I came across this picture in my food file and remembered how delicious it was. Check it out:
To make this beauty cut a spaghetti squash in half, seed it, brush the cut side with a little EVOO, season it with salt & pepper and bake it, cut side down, for about 30 minutes in a 350 degree oven. While that magic is happening, quickly sauté some fresh shrimp, garlic, onion, spinach and season well (I like to add some red pepper flakes or diced up jalapeño just to spice it up). Next step, when the squash has cooked and is cool enough to handle scrape it out into the wok with the shrimp sauté. Mix the squash and shrimp well so it’s all incorporated. Then turn the mixture into a baking pan that is lightly brushed with EVOO (to prevent sticking). Top this with mozzarella and bake for about 20 minutes in a 350 oven (until cheese is melted and a little brown).
This shrimp parmigiana will not knock you off keto and was delicious! Let me know if you have any questions.
Yes, it is possible to make delicious low carb linguini & clam sauce. I’d have fought you on this if I had not done the research and trial &error to prove it.
The key is to find a low carb noodle that doesn’t taste like wet paper. These low carb freaks of nature are out there – you just need to try, try and try again. I found one yesterday at our local Publix that actually had both a good taste and a bit of bite (think al dente). You can read more about the nutritional info here. Note that you don’t cook these noodles, plop them in a strainer, rinse them well, drain them and then add them to whatever sauce it is that you are making.
The clam sauce that I made is my go-to. I sauté some fresh, coarsely chopped onion and garlic (tons of garlic) and season with salt, pepper and red pepper flakes. I put the cleaned clams (I soak the clams when I get them home so the sand they might be holding is released) into the pan and let them steam up for about 2 minutes. Then I add a cup of white wine, a bottle of clam juice, a chicken bullion cube (for extra flavor) and, if you need more liquid, some water. I season again with the same seasonings as above and wait for the clams to open (discard any that do not). When clams all open and the sauce is heated through, I put the pasta in the pot and mix it all in.
We’re getting very creative with Keto. Last night we prepared an appetizer of Italian wedding soup, which strangely I’ve never made before. Honestly, this could have been a main course. It was hearty and flavorful and very satisfying.
I started this by making little baby meatballs. For my mixture I used diced onion, garlic powder, fresh chopped parsley, a beaten egg and…wait for it…crushed pork rind chips…which replaced breadcrumbs. The pork rinds that I’ve found locally that I like are these:
I simply put some pork rind chips in a Ziploc bag and crush them up using a mallet (or you can use a baking pin or wine bottle).
I roll these cuties into petite meatballs and put them on a wire rack over a cookie sheet and bake them for about 15 minutes at 350 degrees.
While the meatballs were cooking I sautéed some fresh chopped onion, celery and fresh parsley seasoned with salt, pepper and some red pepper flakes. I then added eight cups of water and 3 chicken broth cubes and let this come to a boil. When it was really rolling I tossed in the meatballs and lowered heat a bit. After five minutes, I added a full head of well cleaned and coarsely chopped escarole. I let this boil for another 5-7 minutes (or until the escarole is wilted but not mushy).
Voila! Low carb/keto Italian wedding soup! I plated this with a dash more of red pepper and a ton of grated cheese. It was excellent!