Chicken in Coconut Cream Sauce

1 pound chicken breast or thighs, cut into bite size pieces

1 medium onion, peeled, rough chopped

1 small yellow pepper, seeded, cut roughly the size of the onion

1 Tablespoon ginger paste

1 Tablespoon garlic paste

some oil for saute in

1 teaspoon cardamom, ground

1/2 teaspoon cloves, ground

1 Tablespoon cinnamon, ground

2 Tablespoons, heaping Almond flour

1 13 1/2 oz can coconut milk

1 1/2 teaspoons turmeric

1 Tablespoon + 1 teaspoon red pepper flakes ( adjust to your own taste)

2 teaspoons salt

2 teaspoons coriander,

1 can coconut cream

Cut chicken and set aside

in  a medium sized pot heat oil, add onions. cook for a few minutes, until they start to soften, add peppers, soften those and add garlic and ginger.  cook for a couple of minutes, stirring.   Add cardamom, cloves, cinnamon, and almond flour.  allow to cook for 2 or 3 minutes.  Add chicken.  brown the chicken.  This is going to be a bit tough to stir.  but let the chicken cook a bit.  Add the coconut milk, turmeric, red pepper flakes, salt and coriander and coconut cream.  turn heat to low and allow to reduce to thicken.  serve over riced cauliflower or traditional rice.

* you can add the amount of seasoning you like.

 

 

 

 

 

 

 

Buffalo Blue Deviled Eggs

Hard cooked eggs, peeled, halved, yolks set aside

Blue cheese dressing

hot sauce

salt

celery slices for garnish

blend yolks , blue cheese dressing and salt to taste and to the texture you prefer.

use a pastry bag or a spoon to fill the egg halves with mixture.

drizzle the amount of hot sauce you like on each egg half and garnish with a slice of celery.

 

 

 

 

Ranch Dressing

 

1/2 cup sour cream

1/4 cup mayo

1 tablespoon freeze dried chives

1 teaspoon garlic salt

1 1/2 teaspoons onion powder

Blend altogether.  Best if allowed to sit over night to develop flavor.

Keto Macaroons

1 1/2 cups almond flour

3/4 cup coconut flour

1/3 cup sweetener ( i used granulated monkfruit)

1 Tablespoon beef gelatin

1 teaspoon Baking Powder

1/2 teaspoon pink salt

1/2 cup (1 stick) butter. melted

1 jumbo egg

1 teaspoon vanilla, butter, and nut flavor (by McCormick with extracts)

blend together the dry ingredients.  add all the wet ingredients.  You should be able to handle the dough without it sticking to your fingers.

Form balls, leave about 1/2 inch between cookies.  push in center ( not all the way to tray just indent).

Bake at 350 for 18 to 20 minutes, until they turn golden brown.

 

 

 

Baked (Keto) Donuts

3/4 cup sifted almond flour

2Tablespoons sweetener ( I used powdered monkfruit)

1 Tablespoon Psyllium Husks

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

2 large eggs

2 Tablespoons melted butter

2 Tablespoons Sour cream

*I use jumbo eggs and 1 Tablespoon of Sour cream

Blend together the dry ingredients.

Add wet ingredients and blend together.

Grease your donut baking pan, silicon, metal or glass

equally divide batter.  I use a pastry bag.

Bake at 350 for 15 minutes

 

 

Vegan Biscuits

2 cups almond flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup coconut cream

2 Tablespoons vegan mayo

heat oven to 350

combine dry ingredients.  Add the wet ingredients and mix together.  divide into 12 equal biscuits.

bake 17 to 20 minutes, until edges brown.

 

 

Cream of Mushroom Soup

A friend posted a picture of this soup which started a craving!  I forgot to buy cream at the store but decided to make it any way.  Using cream cheese instead made this perfect!

1/2 cup onion, chopped

1 shallot sliced thin

3 ribs of celery sliced thin

3Tablespoons Butter

20 oz Mushrooms sliced

2 cups warm water

4-6 beef bouillon cubes

8-10 oz cream cheese

salt and pepper to taste

 

Saute onions. shallots, celery and mushrooms in butter.

dissolve bouillon in water..

when the veggies are cooked to your desired tenderness add the water with bouillon. Heat over mediium low until simmering.

Add cream cheese, lower heat, stir until cheese is melted and well incorporated.  Do Not Boil!

add salt and pepper to taste!