Sloppy Tortilla Chips

When I had my grocery delivery a couple of weeks ago, the company had to make several substitutions.  It is interesting that both my requested kidney beans, and refried beans were replaced by kid-style spaghetti rings in tomato sauce.  The present shortages brought about by panic buying necessitated me not refusing the proffered replacements. The planned meal was to have either a bean taco salad type meal or a nachos dish with melted cheese.   Now a fortnight on I was in the place of making a meal from them, and it ended up being what I am sure will not be the last Corona-necessitated fusion dish.  I therefore offer you, for your dining pleasure Sloppy Tortilla Chips or probably more accurately Tortilla Slop.  It was actually quite tasty by the way.

It makes 3 servings of about 440 calories each, or two large servings at about 660.

Ingredients:

  • Tortilla Chips 200 g bag (I was brought plain ones)
  • Spaghetti Hoops 400 g tin
  • Chili Powder 2 tsp (mild or medium)
  • Jalapenos Approximately 5 sliced
  • Black Olive Slices (optional) 1 Tbs (drained)
  • Salsa 150 g (mild or medium)

 

Method:

Break the tortilla chips up into a large glass or ceramic bowl.  Do not crumble but make pieces so they can easily be eaten by spoon.  In a separate microwaveable bowl mix the spaghetti and chili powder and heat on high in microwave for one minute.  Pour the “spaghetti chili” over the chips and mix lightly.  Place this back in the microwave for an additional minute.  Remove and stir in the remaining items until everything is well mixed.

 

Padre

Oh, from the culinary heights we have fallen.

 

Almond Soy Smoothie

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This is lower in carb than the Almond Butter Kefir recipe I posted in the past.  It doesn’t have quite the same flora kick that the kefir has, but for staying Keto it is a good mid calorie, good fat to carb ratio drink.  It is very nutty, and pleasingly sweet considering it has no added sugar.

Ingredients:

  • Almond Butter 2 heaped Tbs
  • Unsweetened Soya Milk 300 – 320 ml (Alpro plain unsweetened soya is excellent for this 1.8 g fat and “nil” carb per 100 ml)
  • Stevia 4 tsp

 

Method:

This is a simple recipe.  Add the three ingredients to a blander and blitz for one minute.  Serve in a glass.  That’s it.

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Fig and Pistachio Pancakes

I debated whether to post this under Bible Foods or not, and decided for accuracy’s sake to call it breakfast or dessert instead.  Most all of the ingredients (minus processed sugar or stavia) would have been available in one form or another in biblical times, but I will remain cautious in how I bill it.  That said these are tasty, and a little different.

Ingredients:

  • Figs  1/2 cup diced
  • Pistachios 1/4 cup shelled and crushed
  • Plain Flour 1 cup
  • Baking Powder 1 tsp
  • Eggs 2
  • Buttermilk 1 1/2 cups
  • Stavia 1 tsp (or 1 Tbs Sugar)
  • Salt 1/2 tsp
  • Sunflower Oil 1 Tbs

Method:

Crush the nuts and finely dice the figs.  Then in a mixing bowl add the flour, baking powder, salt and sweetener.   In a separate bowl whip the eggs until evenly orange, and then stir in the oil, and milk.  Pour this into the dry mixture and mix well.  Then stir in fruit and nuts.  Place a lightly greased pan over medium high heat and when hot drop a tiny amount of the batter into the pan.  If it bubbles and begins to take a “cake” consistency, then add a few Tbs of the batter to the pan.  When this browns on the edges, and bubbles appear in the centre which leave cavities when they pop, then flip the pancake with a spatula.  Allow all liquid in the batter to cook firm then remove the pancake from the heat, and repeat the process until the batter is used up.

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Chocolate Cheese Cake: Keto Friendly

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Here is another keto friendly cheesecake which is a little richer, and has some optional twists.  It is lovely without the “mocha” touch, but I kind of liked it with the coffee.

Ingredients:

  • Butter 2 Tbs
  • Ground Almonds 5 Tbs
  • Cream Cheese 350 g
  • Ricotta Cheese 150 g
  • Eggs 3
  • Stevia 5 rounded Tbs
  • Cocoa Powder 2 rounded Tbs
  • Instant Coffee Granules 2 tsp

Method:

Preheat oven to 200 C/ 400 F. Melt 2 tablespoon of butter and mix in the ground nuts to form a crumbly paste. Use a fork and line the bottom of a small oven dish with the mixture. In a bowl beat the egg thoroughly, and then cream in the sweetener, cream cheese, and ricotta.  When evenly mixed into a thick liquid stir in the coffee (is used), and cocoa, then pour it over the nut crust. Place uncovered in the oven for 20 minutes, then increase the temperature to 220 C for ten minutes so that the surface starts to caramelise but not burn.  Remove from oven, and allow to cool to room temperature, then chill.  Makes 8 medium pieces.

*pictured cake is a smaller one made using the same proportions.

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Low Carb Pancakes/Flatbread

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It has been some time now since my wife was able to have something as simple as a sandwich. She on the plus side is well and truly in ketosis, but that doesn’t diminish the limitations on her diet.  So how to approach “bread?” The answer, almond meal. The recipe worked well enough to use for grilled bacon, tomato, lettuce and mayo to make a BLT.  The bread/pancake recipe itself is veggie-friendly though, a plus that I can share it with her!

Ingredients:

  • Almond Flour (Almond Meal) 1/2 cup
  • Egg 1
  • Sour Cream 2 Tbs (heaped)
  • Bicarbonate Soda 1/4 tsp
  • Water 1 to 2 tbs (to wanted consistency)
  • Butter or Coconut Oil 1 tsp

Method:

Whip the egg thoroughly in a measuring cup.  Add the almond flour and sour cream. Whip together well then add the bicarb and mix well again. Add enough water to make a thick batter.  Allow the batter to sit for about 15 minutes, then melt the oil/butter into a medium pan. drop a small splash of batter into the pan, if it sizzles ad starts to rise, add about half of the batter to the pan and allow it to spread to cover. When bubbles appear and the gaps they make remain allow to cook about a minute longer, then flip with a spatula. Cook until no batter appears if lightly pressed with the spatula. Remove and repeat the cooking process with the remaining batter.  Allow to cool to room temperature to use as bread.

For pancakes follow the above, but add 1 rounded teaspoon of Stevia (or similar) to the batter, and then serve while still hot with butter.

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Corned-Beef Hash with Beetroot and Bacon

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Here is another potato free hash recipe, which has the flavour and colour of beets, and the hearty “comfort food” effect as well.  There are two variations of this recipe, that I have made for my wife recently one with the beef and the other only with the bacon.

Corned-Beef Hash with Beetroot and Bacon

Ingredients:

  • Corned Beef 200 g tin
  • Red Onion 1 medium to large
  • Garlic 2 cloves
  • Bacon 1 rasher
  • Beetroot 1 medium (prepared and cooked)
  • Dried Parsley 1/2 tsp
  • Ground Black Pepper 1/2 tsp
  • Oil splash
  • Salt to taste
  • Water as needed

Method:

In a medium pan fry off the piece of bacon and remove it from the pan retaining the dripping. Dice the onion, garlic, and beetroot. Add a splash of oil to the bacon dripping, and add the onion.  When it begins to soften add the garlic and beets.  Fry until tender.  Add the herbs and pepper and a few splashes of water if needed to keep the mixture deglazed. Shred the bacon and dice the corned beef. Stir these in and stir until well mixed in and dissolving into a hash.  Pat flat into the pan and brown well, then flip with a spatula, then serve.  Salt if needed.

Bacon and Beetroot Hash

Ingredients:

  • Bacon 4 to 5 rashers
  • Red Onion 1 medium to large
  • Garlic 2 cloves
  • Beetroot 1 medium (prepared and cooked)
  • Dried Parsley 1/2 tsp
  • Ground Black Pepper 1/4 tsp
  • Onion Powder 1/4 tsp
  • Double Cream 3 to 4 Tbs
  • Oil splash
  • Salt to taste
  • Water as needed

Method:

In a medium pan fry off the bacon and remove it from the pan retaining half the dripping. Dice the onion, garlic, and beetroot. Add a splash of oil to the bacon dripping, and add the onion.  When it begins to soften add the garlic and beets.  Fry until tender.  Add the herbs and pepper and a few splashes of water if needed to keep the mixture deglazed. Shred the bacon and stir it until well mixed in.  Pat flat into the pan and brown well, then flip with a spatula, then serve.  Reduce the heat and add the cream. Allow the cream to thicken, and mix well with the hash mixture. Salt if needed.

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Nacho Cheese Sauce

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Quality Cheeses and Condiments

This is a wonderful concoction, known as an accompaniment to tortilla chips, and as a great hot dog topping.  The sauce/dip/wonder condiment was invented on the Mexican side of the Texas border during the Second World War, making it a true Tex-Mex dish.  It is named after its creator, whose nickname was Nacho.  It is a spicy cheese sauce, but so much more.

Ingredients:

  • Butter  2 Tbs
  • Flour 2 Tbs (I use gluten free)
  • Milk 1 cup
  • Salt 1/4 tsp
  • Salsa  5 tsp (heat to suit you)
  • Cayenne Pepper 1/8 tsp
  • Cheese  225 g (an orange variety such as Red Leicester, Orange Cheddar, or Monterrey Jack*)

*If using Red Leicester, I usually use 100 g of mature white cheddar, and 125 g of Leicester giving the cheddar’s richness, and the Leicester’s colour.

Method:

Melt the butter in a pan using medium heat.  When melted stir in the flour until smooth, and it begins to brown and bubble at the edges. Add the milk and stir constantly until evenly mixed.  Increase temperature, and bring to a boil. Once the boiling has been reached lower the heat and reduce to a simmer. Allow the mixture to thicken slightly. Add the cayenne pepper and salt and and salsa and stir until evenly mixed. Remove from  the heat and slowly add the cheese.  Stir constantly until all of the cheese has melted.  Do not add extra heat as the cheese will burn to the pan.

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Horchata

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Here is a Mexican treat which is similar to the cinnamon and cream recipe which I posted on Monday. It is blended with homemade rice milk, milk, cinnamon, and vanilla. It is sweet, and refreshing, and great in the summer weather.

Ingredients:

  • Uncooked While Rice 1 cup
  • Almonds handful
  • Water 750 ml
  • Milk 300 ml
  • Vanilla Essence 1 1/2 tsp
  • Ground Cinnamon 1/2 tsp plus garnish
  • Stevia 2 rounded Tbs (or to taste)
  • Ice

Method:

Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla, and milk.  Place in a closed container and chill.  Serve in glasses over ice, and sprinkle cinnamon on top.

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Morir Soñando (No Added Sugar Version)

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Morir Soñando is a Caribbean drink which blends orange juice and milk to make a tasty treat.  This non-alcoholic option is similar in flavour to an orange creamsicle or solero. In the Dominican Republic it is typically made with cane sugar and evaporated milk.

This no added sugar version has the same flavour, but without the same “stickiness” on hot days.

Ingredients:

  • Milk 400 ml
  • Orange Juice 300 ml
  • Sugar Free Vanilla Syrup (I used Crusha) 1 Tbs
  • Stevia 1 Tbs
  • Ice 1 1/2 cups

Method:

Place the ice into a blender, then add the other ingredients. Blitz for about a minute, and then serve.

As a matter of note, the traditional recipe uses a 2 to 1 ratio of milk/orange juice and a full half cup of sugar.  I prefer the slightly more orange taste of the above, though it still works well with the sweetener using the traditional ratio.

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Very Berry Cooler

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Here is another cooling summer drink which is great after an afternoon of gardening.  It uses grape juice, cordial, and coulis for a great fruity blend, and sugar-free lemonade for a hint of fizz. Chilled nicely it really hits the spot.

Ingredients:

  • White Grape Juice 200 ml
  • Strawberry Cordial 75 ml
  • Raspberry Coulis 2 Tbs
  • Diet Lemonade (Sprite) 50 – 100 ml (to top off)

Method:

Stir cordial and coulis together in a glass, and add the chilled grape juice. Give a stir, and then add the chilled lemonade to top off.  Again a simple drink, and very tasty. Garnish with a fresh berry on the side of the glass.

Padre

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