Blog Archives

Roasted Frozen Broccoli Florets

How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).

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Roasted Frozen Broccoli

Ingredients

  • 10 oz bag of frozen broccoli florets
  • olive oil spray
  • salt
  • pepper
  • garlic powder
  • onion powder

Instructions

Line a baking sheet with parchment paper.

Arrange frozen broccoli florets in a single layer on the parchment paper

Spray the frozen broccoli with olive oil spray to coat

Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)

Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking

Remove from oven and sprinkle on parmesan cheese.

Serve immediately.

Fried Cabbage with Bacon, Onions and Garlic

Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.

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Fried Cabbage with Bacon, Onions and Garlic

Serves 4

  • 6 rashers of streaky bacon
  • 1 large brown onion, peeled and diced
  • 2 fat cloves of garlic, peeled and minced
  • 1 medium head of white cabbage, trimmed, cored and sliced
  • 1 medium carrot, peeled and chopped
  • The following to taste:
  • salt, black pepper, onion and garlic powder, paprika
  • a knob of butter (optional)
  • dill weed (to taste)

Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.

Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.) 

Cook, stirring to soften. when it begins to caramelize somewhat add the garlic.  Cook and stir until fragrant. Add the diced carrot.

 Add the cabbage.  Cook, tossing and stirring, until the cabbage begins to soften.  Season to taste with the seasonings. 

Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles.  Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.

Honey Dijon Pork Roast

Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...

Honey Dijon Pork Loin Roast

Servings 8 serves

Instructions

  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  1. Preheat oven to 375˚F.
  2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
  3. Pat dry pork loin with paper towels.
  4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  6. Take the spice mix and rub it all over the pork loin.
  7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
  8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
  10. Brush remaining honey mixture over the pork loin.
  11. Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F

 

Grilled Salmon with Avocado Salsa

The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.

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Grilled Salmon with Avocado Salsa
Ingredients
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper

Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt

Instructions
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/

Chinese Pork Meatballs/Chinese Fried Rice

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

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Chinese Pork Meatballs

Ingredients

∙ Makes 20 meatballs

  • 1 lb. Ground pork
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 2 tsp Soy sauce
  • 2 tsp Brown sugar
  • 1 tbsp Cornstarch
  • 1 tsp Five-spice powder
  • 2 pinches White pepper, ground
  • 3 tbsp Peanut oil

Instructions

In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.

Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.

In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.

 Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.

Keep rotating the meatballs gently until cooked through.

Serving Tip

For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Chinese Fried Rice  Serves: 4

Ingredients

  • 4 cups cooked brown or white rice
  • 1 cup frozen peas and diced carrots
  • 1 egg, whisked
  • cup soy sauce
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger (optional)
  • 3 green onions, diced

Instructions

  1. Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
  2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.