Grain Free Onion Rings

by Gina Grad
Grain Free Comfort Food

Keto air fryer onion rings are the new obsession in our house.

Two things I would absolutely recommend in order to get the best rings possible are:

1. Use sweet onions!! This will ensure they have that wonderful sweet flavor of restaurant onion rings. If you can’t get your hands on sweet then yellow is your next best bet.

2. Let them cool on a rack or cookie sheet instead of a plate! This will keep them from getting soggy on the bottom and losing all their crispness!


Ingredients
2 large sweet onions (Vidalia, etc.)
1 ½ cups pork panko (see recipe below)
½ cup grated Parmesan (optional)
½ cup all coconut flour (or almond flour)*
3 eggs, beaten
1 splash of milk (a little less than ¼ cup)
Salt, pepper, onion powder, garlic powder, paprika to taste

* - You won’t really be using a half cup of flour—just a little for dusting! But it’s easier to do when there’s enough in the bowl to swirl around.

Directions
1. Pre-heat air fryer at 370 for 3-5 minutes.

2. Slice onion into ¼ inch slices.

3. Separate the rings and place in a pile.

4. Whisk eggs and milk together.

5. Take each ring and dredge, in order, the flour then the egg/milk mix and finally the panko/parm seasoning mix.

6. Place rings in air fryer so they’re spread out (but you can place little ones inside big ones).

7. Cook at 370°F for 6 minutes.

8. Continue cooking in batches and serve with ranch or your favorite dipping sauce!

Copyright © 2021 Grain Free Comfort Food

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Home-made Pork Panko

The latest in grain-free alternatives and keto friendly coatings is pork panko which, as the name suggests, in a panko-looking breading coating that is made from pork rinds rather than wheat.
You can buy commercially made pork panko but it is very simple to make at home.

For ingredients all you need is a bag of pork rinds.

Instructions
1. Preheat oven to 300°F

2. Spread a bag of pork rinds evenly over a baking sheet

3. Bake in the oven for 10 minutes to reduce the residual water content in the rinds

4. Remove and let cool on a rack

5. Put rinds in a large ziplock bag and pound with a meat tenderer (flat side) to brek up into small pieces

6. Put the porke rinds into your food processor

7. Pulse to break the rinds down into smaller pieces, then run processor continuously to powder them to panko-like consistency

8.Remove from the food processor and use as breading immediately or put in a ziplock bag or jar and freeze for later use

Slow Cooker Beef Stroganoff

by Patty Catalano
Pocket.com

This easy beef Stroganoff requires minimal upfront prep (no stovetop browning!), meaning you can toss in all the ingredients in the morning and then return to a warm dinner in the evening.

In this beef Stroganoff, hearty pieces of inexpensive beef cook alongside mushrooms, onion, and broth in the slow cooker. Just before serving, you’ll stir in sour cream to thicken the sauce, giving it a rich and creamy texture. Serve this hearty stew over buttered egg noodles, mashed potatoes, or polenta for a cozy end to a cold winter’s day.

Use inexpensive stew meat. Tough cuts like chuck or bottom round beef are the best choices for braised meat stews like this Stroganoff because they contain collagen. The collagen breaks down into gelatin over long periods of moist heat cooking. The result? Meltingly tender beef.

The creamy gravy is made by coating the stew meat in flour which thickens the sauce during the braise. For a silky-rich finishing touch, whisk in sour cream. Choose full-fat sour cream — reduced-fat or fat-free sour cream or even Greek yogurt are more likely to curdle. To prevent any possible curdling, you can temper the sauce by whisking the sour cream with a few spoonfuls of the warm sauce to preheat the cream before adding it to the final dish.

Yield: Serves 4, Makes 4 cups Stroganoff and 4 cups noodles
Prep Time: 15 minutes
Cook Time: 6 hours to 8 hours


Ingredients

2 pounds chuck or bottom round beef stew meat, cut into 1 ½-inch pieces
¼ cup all-purpose flour
1¼ tsps kosher salt
1 tsp freshly ground black pepper
8 ozs cremini mushrooms, sliced ¼-inch thick
1 small yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1¼ cups low-sodium beef broth
2 tbsps Worcestershire sauce
8 ounces dried egg noodles
2 tbsps unsalted butter, melted
1 cup full-fat sour cream (8 ounces)
2 tbsps chopped Italian parsley leaves
Cooking spray

Instructions

Coat a 5-quart or larger slow cooker with cooking spray. Place the beef, flour, salt, and pepper in a large bowl and toss until the beef is evenly coated. Transfer the beef and any flour left in the bowl to the slow cooker. Add the mushrooms, onion, garlic, beef broth, and Worcestershire sauce, and stir to combine. Cover and cook until the beef is tender, 6 to 8 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.

30 minutes before you are ready to eat, cook egg noodles according to package directions. Drain, toss with the butter, and set aside.

Gradually and slowly stir the sour cream into the Stroganoff. Serve over buttered noodles and sprinkle with the parsley if desired.

Recipe Notes

Make ahead: The Stroganoff can be made up to 2 days in advance. Reheat in the microwave or on the stove over low heat.

Storage: Refrigerate Stroganoff and pasta in separate airtight containers for up to 2 days.

© 2021 Read It Later, Inc. Photos by Joe Lingeman

Greek Chicken Thighs

by Gina Grad
Grain Free Comfort Food

If you’re looking for something savory and tangy and bright and comforting, look no further than these chicken thighs!

Ingredients
3 lbs boneless chicken thighs

For the Marinade
1 cup full fat Greek yogurt
½ cup olive oil
zest of 1 ½ lemons
juice of ½ lemon
7 cloves garlic, minced
3 ½ tbsps Greek seasoning
1 ½ tsps Kosher salt
1 tsp black pepper

For the Garnish
6 oz crumbled or cubed feta
1 cup mozzarrella
6 oz of cherry tomatoes, halved
Greek olives (optional)

Directions
Pre-heat oven to 425ºF.
Combine all marinade ingredients in large mixing bowl, tasting and adjusting as you go.
Put chicken thighs in large zip plastic back and pour in marinade, making sure everything is well-coated.
Let marinate in the fridge for 30 minutes to overnight. (I say the longer, the better if possible.)v Place contents, including extra marinade into oven safe skillet or casserole dish.
Bake for 25-45 minutes depending on your oven. (Internal chicken temp MUST be at least 165 degrees.)
Take out of oven and add feta, mozzarella and tomato.
Put in broiler for a crispy, caramelized finish, checking every 20-30 seconds so it doesn’t burn.
Let cool for 10-15 minutes and serve with your favorite veggie side dish! (I suggest roasted asparagus tossed with olive oil, salt and pepper!).
You can also have a Greek rice side — plain rice tossed with a little olive oil and lemon juice, salt & pepper.

Copyright © 2020 Grain Free Comfort Food

Guinness-Horseradish Glaze

Dark and delicious, this glaze packs a punch of flavour so works best on hearty roasts, like beef tenderloin, prime rib or a leg of lamb. Our recipe gives instructions for glazing a tenderloin, but for prime rib or a lamb leg start brushing on the glaze 30 minutes before the end of cooking time.

 

3 lb (1.5 kg) piece beef tenderloin
1 cup stout, such as Guinness draught
¼ cup packed brown sugar
2 cloves garlic, finely minced
2 tsp well-drained prepared horseradish
1 tsp Worcestershire sauce
1 tsp finely minced fresh thyme leaves
Salt & pepper

 

 

 

 

 

1. In a medium saucepan, stir together Guinness and sugar. Bring to a boil over high heat, stirring to dissolve sugar.

2. Reduce heat to medium and boil gently,
until mixture has reduced to about ⅓ cup (80 mL) and is syrupy, about 20 minutes.

3. Remove from heat and stir in garlic, horseradish, Worcestershire sauce and thyme. Add a pinch of salt and a couple of grinds of freshly ground pepper. Set aside to cool slightly.

4. Preheat oven to 450°F.

5. In a large, heavy ovenproof skillet, brown beef tenderloin on all sides. Brush beef with one-third of glaze, then transfer skillet to oven and roast for 15 minutes. Brush beef with a further one-third of glaze, then roast until a meat thermometer inserted into thickest part of tenderloin registers 125°F to 130°F for medium-rare, 10 to 15 minutes.

6. Remove beef from oven and transfer to a cutting board. Brush with remaining glaze and let stand for at least 15 minutes before slicing.
Makes about 1⁄3 cup; enough for one 3-lb (1.36-kg) beef tenderloin

© 2019 LCBO

Tequila Lime Chicken

by Ina Garten

Ingredients 

1 cup gold tequila
1½ cups freshly squeezed lime juice (about 8 limes)
1 cup freshly squeezed orange juice (about 4 oranges)
2 tbsp chili powder
2 tbsp minced fresh jalapeno pepper (1 pepper seeded)
2 tbsp minced minced fresh garlic (3 cloves)
2 tsps salt
1 tsp freshly ground black pepper
3 whole (12 split) boneless chicken breasts, skin on

Directions 

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill and brush with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Copyright 2002 Barefoot Contessa Family Style

"Scallop" Potatoes

by Adam Hickman
MyRecipes.com

This is a fun take on scalloped potatoes making them looked like actual grilled scallops! The potatoes are browned on the top, but perfectly tender and creamy on the inside. For best results, use potatoes that are all the same size. You want the potatoes to brown without burning the butter, so don’t rush — control the heat. Don’t completely cover up the browned potato tops with cream so that you can still see the brown sear — just like grilled scallops.

Prep time: 35 mins

Total: 1 hr 20 mins
Yield: Serves 8

Ingredients:
6-8 large russet potatoes
1 ½ teaspoons kosher salt
3 tbsps olive oil
3 tbsps salted butter
1 cup vertically sliced white onion
1 tbsp sliced garlic (about 3 garlic cloves)
1 large thyme sprig
1 tbsp all-purpose flour
2 ½ cups heavy cream
6 ounces Gruyère cheese, grated (about 1½ cups)
2 tbsps chopped fresh chives
½ tsp black pepper
Cast iron fry pan, 12"

Directions:
Step 1
Peel potatoes; cut off tops and bottoms to make flat ends. Cut potatoes crosswise to make 1 1/2-inch tall pieces from each potato. Sprinkle one end of the potatoes with salt. Heat oil and butter in a large, 12-inch cast-iron skillet over medium-high heat. Add potatoes, standing them on their salted end. Cook, basting with butter mixture periodically, until well browned, 8 to 9 minutes. Flip potatoes and cook other end, basting periodically, until browned, 8 to 9 minutes. Transfer potatoes to a plate.

Step 2
Preheat oven to 375°F. Add onion, garlic, and thyme to skillet over medium heat. Cook, stirring occasionally, until onion is tender, about 3 minutes. Add flour; cook, stirring constantly for 30 seconds. Stir in cream, and bring to a boil for 2 minutes. Stir in cheese, about ½ cup at a time, stirring to melt before adding more. Return potatoes to skillet, standing them on their end; cover with aluminum foil. Bake in preheated oven until potatoes are tender, about 50-60 minutes. Sprinkle with chives and pepper, serve with sauce.

© Copyright 2020 Meredith Corporation.

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Brussels Sprouts - Jacques Pépin

 A different way to prepare Brussels sprouts by renowned French chef, Jacque Pépin. The Brussels sprouts are thinly sliced and pan fried, and then simmered to finish cooking.

1 lb Brussels spouts, sliced about ⅛ thick
3 slices of bacon, diced
¼ cup beef bouillon
Salt & pepper

In a saucepan, fry the bacon until half cooked and add the Brussel spouts. Mix and sauté until lightly browned. Add ⅓ cup water and cover. Simmer until sprouts are cooked to desired tenderness. Add more water if necessary.

Add beef bouillon and mix thoroughly. Simmer to reduce until with lid off until moisture is evaporated.  Salt and pepper to taste.

Download PDF here.

Creamy Cole Slaw - Bobby Flay

1 small head green cabbage, finely shredded
2 carrots, finely shredded
¾ cup best-quality mayonnaise
2 tbsps sour cream
2 tbsps grated Spanish or Vidalia onion
1 tbsp sugar
2 tbsps cider or white vinegar
1 tbsp dry mustard
2 tsps celery salt
Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Jerk - Wet Rub

Αll the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Jamaican pimento (allspice) is essential; it is more pungent than allspice from elsewhere. The scallions used in Jamaica are more like baby red onions than the green onions we find in our produce sections. The thyme is a very small leafed, intensely flavoured English thyme. These are the most critical herbal flavours in jerk seasoning; the next most important flavour is Scotch bonnet peppers. Jamaicans all grow their own Scotch bonnets, or "country peppers" as they are sometimes called. Scotch bonnets come in several varieties, all of which have a similar "round taste," an intense heat with apricot or fruity overtones. The best substitute for a Scotch bonnet is a fresh habanero pepper.

½ cup fresh thyme leaves 
2 bunches (about 15) green onions finely chopped 
¼ cup ginger root, finely diced 
3 Scotch bonnet peppers, stemmed and finely chopped 
¼ cup peanut oil 
5 garlic cloves, chopped 
3 freshly ground bay leaves  
2 tsps freshly ground Jamaican allspice 
1 tsp freshly grated nutmeg 
1 tbsp freshly ground pepper
1 tbsp freshly ground coriander
1 tsp freshly ground cinnamon
2 tsps salt
Juice of 1 lime

Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months. Most Jamaicans grind their spices by hand in a mortar and pestle. The whole spices tend to retain more aromatic oils in them and therefore more of a natural pungency. Το save time, you can pulverize the spices in a spice grinder or coffee mill, and then add them to the other ingredients.

Yields 4 cups

You should marinate the met for around four hours. The slow cook the meat over coals or BBQ.

Goose with Pruneaux & Armagnac Sauce

12-14 lb goose

Basting Liquid
½ tbsp clover honey
2 star anise
2 cloves
1 cinnamon stick
2 cups sherry
2 juniper berries
1 clove garlic, crushed

Pruneaux and Armagnac Sauce
2 shallots, peeled and finely chopped
3 tbsp butter
¼ cup port wine
¼ cup rich red wine
½ cup Armagnac
Juice of 2 oranges
Juice of 1 lemon
¼ cup prune juice
3 cups brown chicken stock
4 oz dried prunes, pitted and cut in quarters

One week prior to dinner, hang goose in cool, dry place.

To prepare pruneaux and Armagnac sauce:

1. In medium saucepan, over high heat, sauté shallots in 1 tbsp butter until golden. Add port, red wine and ⅓ cup of Armagnac. Reduce heat to simmer and reduce by ½.
2. Add orange, lemon and prune juice and reduce to ¾. Add stock and bring to simmer. Reduce to ¼.
3. Strain into clean saucepan and bring back to simmer, Slowly stir in remaining butter. Remove from heat and add prunes and remaining Armagnac; set aside.

To roast goose:

1. Preheat oven to 475°F.
2. Meanwhile, in medium saucepan combine all basting liquid ingredients and bring to boil. Set aside.
3. Place goose in roasting pan and roast 30 minutes, Reduce heat to 350°F and continue roasting an additional 30 minutes.
4. Remove fat from roasting pan and baste goose with basting liquid. Continue basting and removing fat from pan for an additional half hour.
5. Goose is cooked when juices run clear upon piercing thickest part of thigh and skin is crispy and golden brown.

Serve with seasonal vegetables.

Circletes - Almond Cardamon Cakes

1 cup butter
¾ tsp crushed cardamon
⅔ cup brown sugar
½ cup ground almonds
1 beaten egg
1 cup currants
2½ cups flour
Butter for greasing cookie sheets
½ tsp grated lemon peel

Method

1. Preheat oven to 350°F.
2. Cream butter. Blend in sugar, beating with a spoon until frothy.
3. Whip in the beaten egg.
4. Stir peel, cardamon, sugar, almonds, and currants into the flour.
5. Beat the dry mixture into the sweetened butter.
6. Chill dough for at least 1 hour.
7. Using well-floured fingers, shape dough into small balls (1 inch in diameter) placing them 1 inch apart on greased cookie sheets.
8. Bake 7-10 minutes until light golden. Cool on racks.