Category Archives: KISS – Keep It Simple Stupid

Keep It Simple Stupid!

Cucumber and Mango Salad

Our Canadian friends who are “snowbirds” recently had us over for lunch overlooking the Gulf of Mexico. She served a wonderful cucumber and mango salad, not unlike this recipe. She and her husband love to experiment in the kitchen with whatever ingredients they have on hand. The cucumber and mango salad was wonderful!! We ate it all and this sent me looking through Pinterest for a similar recipe. Hope you will be able to give this one a try…

Cucumber Mango Salad

Ingredients

  • 1 English cucumber, peeled and chopped (about 1 1/2 c.)
  • 2 mangos peeled and diced
  • 1/2 c. diced red onion
  • 1 clove garlic, minced
  • Juice of 1 lime (about 3 Tbsp.)
  • 1 tsp. honey
  • 1/2 tsp. cumin
  • 1/16 tsp. red pepper (more if you like it spicier)
  • 1/4 tsp. coriander
  • 1/8 tsp. fresh ground black pepper
  • 1/3 c. fresh cilantro, chopped

Instructions

  1. Toss together the cucumber, mango, red onion, and garlic in a medium sized bowl,
  2. In a separate small bowl or jar whisk together the lime juice, honey, cumin, red pepper, coriander, and black pepper. Pour over the cucumber-mango mixture and stir gently.
  3. Fold in the chopped cilantro.
  4. Serve immediately or refrigerate for later

Hoisin Asian Meatballs

The following recipe includes making your meatballs from scratch and I was tempted as none of the stores, including Costco, have been stocking frozen meatballs for several months! Fortunately, my fav grocery store here, Superama, a Walmart subsidiary finally got some in and I bought several packages for the freezer.

So…I skipped the homemade meatballs and just prepared the sauce while heating the meatballs in the oven. It is now a KISS recipe! For those new to my blog…KISS = Keep It Simple Stupid! Hope you will enjoy it served with a great yellow rice.

Hoisin Asian Meatballs

Ingredients

  • 1-pound ground beef
  • 1 teaspoon toasted sesame oil
  • 1/2 cup Panko*
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • Sesame seeds, for garnish

Hoisin Sauce

  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-11/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
  5. Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.

Seared Scallops in a Cajun Mustard Cream Sauce

Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.

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It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.

Let me know if you try it! It made a great and simple romantic dinner for two.

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time:5 minutes Cook Time:10 minutes

Total Time:15 minutes Servings: 2

  • 1-pound sea scallops (about 1 inch thick) I used ten scallops
  • 2 teaspoons Cajun seasoning
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 1 clove garlic, chopped
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Cajun mustard (or grainy mustard)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  1. Pat the scallops dry and press on the Cajun seasoning.
  2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
  5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

Option: Replace the butter and oil with bacon grease or butter yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!

Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.

Option: Add 1/4 cup grated parmesan cheese to the sauce!

I chose not to use any of the options this time around!!

Happy New Year!!

One Pan Garlic Herb Chicken and Asparagus

I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!

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One Pan Garlic Herb Chicken and Asparagus

Ingredients:

  • 1-pound asparagus, ends trimmed
  • 3 tablespoons butter, divided
  • 1 tablespoon minced garlic
  • 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
  • salt and pepper, to taste
  • 1/2 teaspoon dried basil (see note)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • fresh herbs for garnish (optional)

Instructions:

  1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
  1. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
  1. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
  1.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

KETO Chicken Pot Pie

I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting. 

Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…

Keto Chicken Pot Pie

Ingredients

  • 2 T. butter
  • 1/2 cup mixed vegetables
  • 1/4 small white onion diced
  • 1/4 tsp.salt
  • 1/4 tsp. pepper
  • 2 garlic cloves minced
  • 3/4 cup whipping cream
  • 1 cup chicken broth
  • 1 tsp.poultry seasoning
  • 1/4 tsp.rosemary
  • pinch of thyme
  • 2 1/2 cups cooked chicken diced
  • 1/3 cup shredded cheddar cheese OPTIONAL

Instructions

  1. Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
  2. Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
  3. Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
  4. Add the diced chicken.

Optional – Stir in 1/3 cups shredded cheddar cheese.

 

15 Minute Thai Basil Chicken

When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.

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15 MINUTE THAI BASIL CHICKEN

Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 red bell pepper, chopped
  • 8 ounces green beans
  • 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
  • 4 sliced shallots
  • 4 cloves garlic, minced
  • 4 minced Thai chilies, or to taste
  • 1 cup very thinly sliced fresh Thai basil leaves
  • Jasmine rice, to serve

Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.

Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.

Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.

Maple Peameal Bacon Roast

After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…

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Maple Peameal Bacon Roast

  • 1 – 3 1/2 lb. peameal bacon
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon fresh black pepper
  • 1/4 teaspoon sea salt (optional)

Preheat oven to 350 F or 180 C

  1. Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
  2. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
  3. Bake in centre of oven for 25 minutes and baste with remaining mixture.
  4. Bake for another 50 minutes OR until thermometer registers 130 F/55 C
  5. Let rest for 5 minutes before slicing.

Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!

Red Thai Roasted Cauliflower Steaks

We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe.  You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!

Red Thai Roasted Cauliflower Steaks

Ingredients

  • 1 whole cauliflower head
  • 1 Tbsp red curry paste
  • 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F
  2. Remove the leaves of the cauliflower and then wash
  3. Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
  4. Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
  5. Place your “steaks” on the pan
  6. Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
  7. Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
  8. Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
  9. After the 20 minutes, ip the “steaks” and add the small pieces
  10. Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!20190905_134246

Blue Cheese, Bacon and Green Onion Cheese Ball

The holidays are always full of social events. What would it be without a cheese ball rolled in crunchy walnuts? Usually I make mine with Imperial Cheddar from Canada, some softened blue cheese and a package of Philly. This year, something a little different… did I mention it is Keto friendly, if you dip bacon rinds?

Blue Cheese, Bacon, And Scallion Cheeseball

Serves 10

Ingredients

  • 4 pieces bacon, chopped and fried and drained to make bacon bits
  • 8 ounces cream cheese, room temperature
  • 2 scallions (green onions), minced
  • 2 Tablespoons parsley, chopped and divided
  • 1/4 cup gluten-free blue cheese crumbles (or more, depending on taste)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 3/4 cup chopped unsalted walnuts, raw or lightly toasted

Instructions

1 In a medium bowl, combine the bacon bits, cream cheese, scallions, 1 tablespoon parsley, blue cheese crumbles, pepper, and salt. Stir together to mix.

2 Using hands or a spatula, form the mixture into a ball. Wrap with plastic wrap or place in an airtight container. Refrigerate for at least two hours.

3 Place the walnuts and reserved tablespoon of parsley in a small bowl. Stir to combine.

4 Unwrap the cheeseball and roll it in the walnut mixture to coat all sides. Press the walnut coating gently to help it stay on if necessary.

5 Store in an air-tight container in the refrigerator.

For 1/10th Of The Cheeseball

Calories: 197

Fat (g): 12.9

Carbs (g): 2.2

Fiber (g): 1.3

Protein (g): 7

Net Carbs (g) .9

simply so healthy http://simplysohealthy.com/

 

Creamy Cauliflower Chowder

Baby its cold outside (in the North, actually here in Mexico too, trust me on this one…). Great time for a hearty chowder – vegan if you leave out the bacon!

It calls for a whole head of cauliflower, but here we can but 1 lb. packages of florets which simplifies the recipe. I think you’ll really like this one my friends…great start to the New Year!

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Creamy cauliflower chowder

Prep Time: 10 minutes         Cook Time: 30 minutes       Yield: 4-5 people

Creamy Cauliflower Chowder is a healthy, easy, comfort food recipe and ready in under 30 minutes. It’s gluten free, low carb and keto friendly.

INGREDIENTS

  • 1 tablespoon butter
  • 1/2 cup diced Onion
  • 5 Garlic Cloves (minced)
  • 1/2 cup diced Carrots
  • 1 Whole Head of Cauliflower (cut into small florets)I bought a one lb. bag of florets
  • 1 1/2 cups Vegetable Broth
  • 1 teaspoon freshly ground Pepper
  • 1/2 teaspoon dried Oregano
  • 1/4 cup cream cheese
  • Salt to taste

Olive Oil and cooked bacon (4 strips) for topping

 Instructions

In a Dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes until the onions are soft.

Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.

Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don’t have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.

Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if  you like with some more broth or milk. Top with olive oil and bacon and serve hot.