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Ultimate Simple Keto Cookbook
Review: The Ultimate Simple Keto Cookbook

As I mentioned in my last post, Emilie Bailey, aka, The Texas Granola Girl, has a new cookbook. This time, it’s all about the simple keto.

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Hello, again, Dear Readers:

Ready for more keto recipes? Emilie Bailey has you covered with her newest. I know, I only reviewed her first cookbook just two months ago, but. . .I get around to it. Now, she’s got another cookbook with delicious food for you to enjoy.

We’ve had rain almost daily since April, and everything is growing like wildfire. I’m back to paint-bucket gardening this year, and BF finally mowed over the overgrown parsley from last year’s garden spot. I’ve started more parsley in a bucket, so we should have more soon. Basil is doing well, and I hope to get a few peppers. We’ll see.

Let’s get started.

Watermelon Update

So after I published the last blog, the car-guy growing watermelons stopped by later in the evening. No, he was not notified of the roasted watermelon. Here’s a pic of the original three he gave us:

Three watermelons on the stove

Aren’t they gorgeous?

I first showed him the two books by Emilie Bailey because he, too, eats “keto, mostly.” Then, I asked him why the stickers on the watermelons. It took him 15 minutes to explain, but it’s because:

  • The soil in both upper Tangipahoa and Washington Parishes is ideal for growing these melons
  • The melons grown in this area are highly prized for that reason
  • Older and native local residents are aware of the reputation of “Washington Parish watermelons” and will seek them out
  • Melons grown in Texas and Lucedale, MS, are frequently what you get in our local grocery stores, rather than locally grown
  • Some melons are shipped in from as far away as Florida
  • Those out-of-state melons are usually grown on land that is used continuously for melons, requiring the addition of heavy chemicals to continue growing them in the same fields repeatedly
  • These chemicals are in addition to the pesticides used in the out-of-state crops
  • Even local produce vendors (“fruit stands,” as they’re called here) sell out-of-state melons and pass them off as “locally grown”

He went into great detail about why his melons are better, but I guess that’s to be expected. From his description, I don’t believe his have heavy chemicals in them. (I hope not,  anyway.) Admittedly, they are tasty, and I’d highly recommend one if you find them. But if you’re in Texas, of course, you’d need to find one grown in the Rio Grande Valley, or maybe at Froberg Farms in Alvin. 

The Pantry

Our little pantry needs a re-org,  and it’s not the first time I’ve tidied it up. But a lack of additional shelving and no interest from BF means that I’m totally on my own here.

When I moved in, there was almost nothing in it. After emptying out all the boxes from my kitchen in Houston (thank you, Miss Alice and Neighbor E), the pantry was overflowing. And the beginning of the pandemic last year also saw BF doing some panic-buying, which is in boxes under the counter as well.

I was looking for an ingredient last week and had to pull out several things to get to whatever it was I needed. I removed this from the pantry, which wasn’t mine:

Cornstarch can

Is this any good?

I always buy the stuff in the yellow box, and we have one that I purchased long after the move. So using my amateur detective skills, I decided to investigate further:

Bottom of cornstarch can with 2009 date

Wait–what?

Yup, that’s the bottom of the can. BF says he has no idea where it came from, but I’m pretty sure I know. From his last marriage, that’s where. (The divorce was final in 2008.) I’ve found (and disposed of) his junk mail that was even older. Hopefully, we’ve gotten rid of all that stuff he tossed in a box and took with him. Obviously, this can went out in the trash.

So at some point, one of these days, I need to take everything out, check for the expired and bad stuff, and toss it. If I can talk him into it, some wonderful shelving will make its way into the pantry, and hopefully a coat or two of some nice paint. White is fine, but wouldn’t white shelves with a nice cheery color be even better? Because it’ll be harder to “lose” anything in the back like that.

This isn’t the first time I’ve come across older foodstuffs. I try not to have anything too old in the pantry, but it happens occasionally. The GER’s pantry also got a good cleaning when I moved into his house (almost 20 years ago now), and I tossed out a bag full of very outdated stuff that had just sat unused for many years.

The New Book: The Ultimate Simple Keto Cookbook

Author Emilie Bailey, aka, The Texas Granola Girl, spent part of her pandemic energies on writing two new cookbooks. The first of these books is being released tomorrow and is her second book of delicious recipes.

When I got the email from her list, I immediately signed up to review it. After all, it’s a free book! Well, it’s a good one, too, and I knew it would be. Emilie has been posting regularly on Instagram and sending out emails with new and delicious recipes.

Ultimate Simple Keto Cookbook

The latest!

Yes, there are three recipes with turnips. If you like them, the Classic Fauxtato Salad on page 61 is right up your alley. It’s made with everything you’d use for a regular potato salad, but with turnips. Let me know how it goes.

There are nine chapters, including an intro to keto, desserts (of course), and a chapter on keto staples, such as Easy Alfredo Sauce, Creamy Feta Dressing, Ranch Dressing, Quick Marinara Sauce, and Three-Minute Mayo, using avocado oil. There’s even a Basic Sandwich Bread on page 188.

We tried four recipes when I got this book, and they’re all two thumbs up. So let me tell you about the simple keto recipes I made.

One-Pan Chicken Parmesean, Page 122

We had one chicken breast in the freezer and only needed some mozzarella cheese. I gave BF his instructions and shopping list for this and the next recipe, made for dinner one night. Unfortunately, I didn’t take a full set of pictures, and none for the broccoli recipe. But I got a few.

First, preheat your oven to 400F. Slice two chicken breasts in half horizontally to make four cutlets, then pound them to a quarter-inch thick.

Mix up some parm cheese, Italian seasoning garlic, and a half-teaspoon of freshly ground pepper. Brush both sides of the chicken with some keto-friendly mayo, which you can make on page 178 or buy (read the labels of course.) Then drop the chicken in the seasoning mixture to coat, and fry in a large oven-safe skillet:

Chicken frying in pan

Just like this

Cook about five minutes on each side and remove from the heat (I turned it off.) Pour some sugar-free marinara sauce over the chicken. I used Classico Tomato & Basil, but she has a recipe on page 183.

Pouring sauce over chicken

1.5 cups of it

Spread it around:

Spreading marinara sauce over the chicken

All over the chicken

Now sprinkle one an one-half cups of shredded mozzarella (or provolone) cheese over the top:

Mozzarella cheese over top of chicken

Yum!

Into the oven for 10 to 15 minutes, until the cheese is melted and the chicken is completely cooked.

While that was going on, I did the broccoli at the same time.

Sheet Pan Broccoli, Page 80

The second part of this simple keto dinner has no pictures, but it was a perfect accompaniment to the chicken.

I used the countertop oven, which is preheated to 450 degrees. Chop the broccoli into florets, wash, and set aside. Line a baking sheet with parchment paper.

In a bowl, mix:

  • 1.5 tablespoons avocado oil (I used olive because I had it)
  • 2 cloves garlic, finely chopped
  • 2.5 teaspoons sesame oil
  • 1 tablespoon soy sauce or tamari (tamari is wheat-free, and so is La Choy soy sauce)
  • 2 teaspoons sriracha
  • 1.5 teaspoons granulated 1:1 sweetener (I’ll explain next section)

Mix this up, and then add the drained broccoli. Toss it around well, then drop it on the baking sheet. Roast for 15 to 18 minutes, until the broccoli is tender. Toss halfway through the cooking time. Serve hot.

This recipe calls for 2 heads of broccoli, but I halved the recipe for me and BF, as I did with the chicken. Oddly, though, it’s a good thing I forgot to halve the seasoning and other ingredients for the chicken because it needed all of it.

Simple keto Dinner on red plate with chicien and broccoli

This was a fantastic and simple keto dinner

I did forget to sprinkle sesame seeds over the broccoli. Next time. Amazingly, he loved both and declared them “winners.” One more in our dinner rotation.

Classic Fudgy Brownies, Page 173

This was actually the first recipe I made. Does anyone want dessert? Once again, I had everything I needed to make these brownies, except butter. BF was instructed to get some on the way home from work because this recipe takes 1.5 sticks of butter. Oh, YEAH.

Now, one difference is that Emilie calls for 1:1 sweetener here and in the broccoli seasoning. What this means is that it’s a blend of sweeteners, frequently erythritol and monk fruit, to taste just like sugar. I wanted to try this one and had good success with it here: 

Sugar in the raw blended sweetener

One of many natural sweeteners available now

This is the ingredient list: 

Back of the package

See, at the top, it says 1:1, because it measures like sugar.

This is what’s in it:

Ingredients list

And if you’re diabetic–there you go!

Making Brownies

These come together in a snap and bake up nicely.

Ingredients for Classic Brownies

The Setup

With eight ingredients, you can have delicious keto brownies. I know, I know–you can buy a boxed mix too. Read the ingredients on that box, that’s all I’m saying.

So you’ll preheat the oven to 350F, and line the bottom of an 8×8 pan with a bit of parchment paper.

Parchment square in pan

You have to weight it, otherwise, the parchment goes sailing to the floor.

Chop up the butter and chocolate:

Chocolate and butter chopped in bowl

And melt together in the microwave, slowly and carefully, in 30-second intervals. Watch it so it doesn’t boil over or make a mess. What comes out is this:

Butter and melted chocolate

Stir them together:

Melted chocolate and butter stirred together

Ta-dah!

And set aside to cool for a bit.

Get Mixing–Wet Ingredients

So now you blend together the sweetener and chocolate mixture together, then the eggs, which must be room temp or it’ll make a big mess at this stage:

Mixing Chocolate And Sweetener

Like so

Now the eggs, one at a time.

Blending eggs and chocolate

Now add vanilla. If you’re lucky, you have some of this:

Pouring vanilla into brownie mix

Right in there, a teaspoon

Blend it well:

Blending vanilla into the mixture with a hand mixer

Almost there

Mix until the batter is smooth, and proceed to the next stage.

Dry Ingredients

Into another bowl, mix up a cup of almond flour, a teaspoon of baking powder, and a quarter-teaspoon of kosher salt:

Mixture eof almon flour, baking powedere and kosher salt

Just whisk to combine. (Obviously, I mixed while the chocolate was cooling a little.)

Now add into the wet ingredients. I prefer to do this a cup or so at a time so I don’t have it all over the kitchen.

Mixing dry ingreients into the wet

Like so.

Once it’s all incorporated, mix well, but don’t over-mix it.

Mixed brownie batter

Yum!

Time to spread it into the pan. Now, remember that you have one and a half sticks of butter here, so greasing isn’t necessary. My guess is the parchment paper is there as an assistant to make sure they all come out.

Spreading brownie batter into pan

This batter is quite thick, so it needs help

Into the oven at 350F degrees for 20 to 25 minutes, “until the center is just set but still jiggles”:

Brownies going into countertop oven for 25 minutes

Here we go!

This is what it looks like coming out of the oven:

Freshly baked hot brownies

Don’t cut into them just yet

You must let them cool for about 15 minutes on a rack, then refrigerate them for 35 minutes or longer before you cut them:

Brownies cut into 16

Now you can have one

I would say maybe 45 minutes because they were still warm and crumbled apart when I removed one from the pan. One of BF’s car-guy friends, this one a millennial, happened to be visiting and tried one. His father is doing keto, so he knows what that is. BF tried one in the next day or two and said it was “good, but dry.” There’s a reason for that.

Remember that when you refrigerate them for a longer time, the butter in the brownies will harden up, so they’ll be a bit on the dry side. However, they will stick together quite nicely, and taste just as delicious.

Of course, I loved them. Can’t wait to make more!

Cheeseburger Casserole, Page 137

Ok, I know, I said I “don’t do casserole,” but this is too tasty to pass up. Ground beef, onions, cream, and cheddar cheese–what’s not to like? Even he couldn’t say no to this one. Last week, we made it. But I didn’t take as many pictures as I intended.

First, brown a pound of 80% lean ground beef on the stove with onion and garlic for ten minutes:

Browning beef with onion and garlic

When it looks like this:

Cooked and browned beef in a cast iron skillet

Like this.

If there is any grease, drain it, then add the browned ground beef mixture to the bottom of a 9-inch pie pan or 9-inch square baking dish. Like the blackberry cobbler, I used 8-inch because that’s what I had.

Mix in a medium bowl 4 eggs, 5 tablespoons of tomato paste, a half-cup of heavy whipping cream, a half-teaspoon of kosher salt, and a quarter teaspoon of freshly ground pepper:

Adding salt to bowl

Mix this up really well, since this is the sauce

Add in a cup of shredded or grated cheddar cheese:

Adding grated cheddar cheese

Cheese makes nearly everything better, doesn’t it?

Mix well:

Cheese in sauce

Stir again

Baking

Now add to the pan:

Pouring cheese sauce into pan

Here we go!

Spread it over the top:

Spread sauce around

it will sink down a little, so mix it around if any beef is uncovered.

Add the remaining half-cup of cheddar cheese:

Cheese topping

SO good!

Make sure it’s covered:

Covered with cheese

Bake in the oven for 30 to 35 minutes, or until it’s set and looks like this:

Baked cheeseburger casserole

Delicious!!

Cutting cheeseburger casserole

An easy, one-pan dinner

This recipe makes four generous servings, and we had dinner one night and lunch the next day.

Dinnere is served!

Dinner is served!

BF really enjoyed this one, and I’ll be making this more often, too.

After All That Cooking

Did I have a mess to clean up:

Dishes in sink

The dishes never stop

But the mighty dishwasher of the HeatCageKitchen took care of it:

Countertop dishwasher full

Still working like a champ

And it was a good night.

Until Next Time

Many thanks to Emilie Bailey for the gifted book, which will not collect dust. The next recipe I want to try is Creamy Parmesean Pork Chops on 151. Maybe I’ll wait until we have a dinner guest to try it with either the broccoli or another side from the book.

I emailed her to thank her for the book, and to let her know what we made. She responded that her favorites are the Creamy Cabbage Alfredo on page 96, and the Osso Bucco on page 140. Cabbage? Oh, he’s not going to like that. Move that to the “Drag Week Menu.”

If you’re looking for some delicious and easy keto food, this is your book. And if you don’t eat keto but want some easy, delicious food that simple, this is also your book. Or if you want to impress friends and family while sticking to simple keto recipes, Emilie’s book has got you covered there, too.

The new book is available on Amazon and other book outlets (yes, that’s my affiliate link) tomorrow (July 13th) and is currently available as a Kindle book. I’ll be posting my review there shortly.

Enjoy!!

 

SPAM CAN
The SPAM Post

SPAM! This isn’t junk email. It’s all about that ubiquitous canned meat.

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Hi, again, Dear Readers:

In my writing adventures, I learn about all kinds of neat things. Technology, law, current events (whether I want to or not) and I write about them for other people. They pay me for this, although I need to get faster at it so I’ll have more time to blog about stuff that matters.

I also have a thing for vintage cooking stuff–ads, recipes, etc. It’s not that I want to make things like a Jell-O mold that looks like an aquarium, mind you. I just enjoy putting them on Facebook to make people say, “EEEEEEWWWWW!!” (You wouldn’t believe what they used to put into a Jell-O mold and call a “salad!”) But, admittedly, there’s a strange enjoyment from seeing what used to pass for “gourmet.” You’ll see some of them in this post.

On the healthier side, there’s news to report, especially if you like tortillas and wraps. But today, I wanted to have a little fun.

Healthy Options

You may be wondering why grocery stores have more “specialty health foods” than before. Things like Caulipower pizzas and other treats, gluten-free cakes, and brownies from baking stalwart Betty Crocker. There’s a good reason for it.

Multiple companies are trying to reinvent flour-based foods for a health-conscious consumer, and those with specific health concerns. And the way it starts is because frequently, it’s a necessity for one person.

In the case of Caulipower, it’s because founder Gail Becker had two sons who were suddenly diagnosed with Celiac disease. When she tried to make cauliflower pizza on her own, she wasn’t successful. So she sought to create the frozen cauliflower pizza for others who wanted it. Today the company sells a range of alternative processed foods around the country, including Walmart and Winn-Dixie. Forbes has an interesting article about Gail Becker and how she got started.

Egglife Wraps

Now comes the company Egglife, which aims to re-invent flour-based tortillas. You can buy Mission Tortillas that are “low carb,” but they frequently come with. . .wait for it–wheat flour. So they’re not gluten-free. That’s no help!

Egglife’s products include six different types of wraps made from cage-free eggs. Like Caulipower, founder Peggy Johns had to cut carbs and sugar for health reasons. They’re found in the refrigerator section and have just launched in Walmart. If you want to get something in front of the majority of Americans, that’s where you put it. So I’ll be looking for them soon and trying them out here at the Casa de Rurale with a full report.

The Definition Of Spam

Do you eat SPAM? Do you know anyone who does? I do–BF eats it. But until I met BF, I’d never met anyone who eats the stuff. Except maybe during a temporary emergency. If you’re in a shelter and the hurricane is blowing down the trees around you, you’ll likely be hungry for anything, and “special dietary needs” can go right out the window. But I digress.

Spam & Prunes

Because Spam goes with anything!

A couple of years ago, a client asked me to write about something called SAP. It’s a computer operating system that has both fans and detractors and elicits reactions from joy to despair. The reaction you get will depend on who you talk to about SAP.

I haven’t had the opportunity to learn SAP (stands for Systems, Accounting and Production), but if I had, I might still be living in the Houston area. Anyway. . . .

Deciding The Topic

While talking with this Manhattan-based client, I said, “It sounds like SAP is the Spam of IT.” He laughed and said, “that’s exactly what it is!” But they make their bread and butter with it (pardon the pun), so we didn’t want to be too critical. Here’s the article I wrote if you want to read it.

Fiesta Peach Spam Bake

I really doubt any Mexican restaurant would serve this.

But then I started thinking about. . .SPAM. It’s always in the grocery, but yet, “nobody” eats it. Really? I decided to do a little research.

History And Origins

Spam was created by the Hormel Company in 1937. There are some differences of opinion on the naming convention, but it either stands for “spiced ham” or “something posing as meat.” I guess it’s all in who you talk to. The US forces during WWII called it “ham that failed the physical.” This was not a compliment, as anyone at the company at the time could tell you. Spam was included in military war rations because it has a shelf life of approximately 9,724 years. A soldier far from home could eat it anywhere, hot or cold, right out of his or her backpack.

It was one of those foods that “thrifty housewives” knew would stretch their food budget like a rubber band. And so, recipes like this showed up frequently in popular media of the period:

Spam & Lima Bean Recipe from 1946

Isn’t it DELISH?

I did offer to make this vintage culinary delicacy for BF. He loves lima beans and Spam. Apparently, having them together like this isn’t as appealing.

Spam was also purchased by governments worldwide to add to their own military rations during WWII. Nikita Kruschev was once quoted as saying that if it weren’t for SPAM, they would have lost the war a lot faster.

Hormel, today, produces approximately 44,000 cans of this stuff per HOUR, every day. That’s not an exaggeration, that’s their own estimate. You know quality control keeps track of these things, right?

Spam Consumers

So who is actually eating SPAM? Besides BF, of course. One word: Asians. No kidding. SPAM is extremely popular in Asian American cuisine as well as Asian countries.

Spam became a symbol of American generosity after the war, and also kept people from starving in many of these countries. Agriculture took a long time to return to these smaller countries, so the easily transported cans of ready-to-eat protein helped them considerably. Today gift boxes of Spam varieties are a highly coveted holiday gift in Asia.

Hawaiian Spam

Another place it’s popular: Hawaii.

Spam musubi – “poor man’s sushi” – is a popular fast food in Hawaii. Photo: Alamy

Source: South China Morning Post

Not a joke–they even have even restaurants on the Islands dedicated to cooking and serving dishes made with Spam. Part of the love of Spam had to do with it being sent to the detention camps for Japanese descendants between 1941 and 1945. That’s why there are so many Japanese residents in Hawaii. It’s a sad part of US history for sure, but Spam love was one small good thing that emerged.

Post-War Spam

The company changed direction and began marketing the product to post-war American housewives who were now cooking for husbands and families in the 1950s.

Spam Meatloaf

Oh, YES. . . .

But because so many GIs ate it during their time in the US military, Spam’s pre-war popularity didn’t return. Still, Spam remains a best-seller stateside and quickly went on to gain a foothold in the Asian marketplace.

If you’re old enough to remember the original Monty Python, you’ll remember the skit about the restaurant that served nothing but Spam recipes. The sketch also came out of Britain’s recovery after WWII and the part Spam played in it, much like Asia’s. However, British agriculture returned quickly as did the US’s. There are also a few US restaurants that serve it. Comedy predicts the future!

And yet, when Americans like me think of Spam, the first thought is, “EEEEEEWWWWW!!” Others, like BF, adore it. Go figure.

Recipes

No–I’m not going to tell you I’ve eaten or cooked anything with Spam. That’s BF’s job, not mine. Usually, though, he goes for a “Spam sandwich.” I’ve also met people who will fry it up in a pan. I’m not one of them.

If the idea of cooking with SPAM appeals to you, their own website has a separate page of over 100 recipes available, such as:

Can you see me crafting these gourmet Spam recipes for BF? How about this one:

Ad for s-p-a-m with banana fritters from 1951

If people really ate this way in the 1950’s, that explains a lot, doesn’t it?

No, me either. I can hear him now:  “Stay ALERT! Stay ALIVE.”

Thirteen Varieties

In the modern (food) world, one variety of anything is usually not enough. During a visit to our local Rouse’s, I saw some of them:

Varieties on the grocery shelf at Rouse's

A great variety to choose from, including competitor varieties.

On the left, you’ll see a knockoff version. Our local Walmart also carries several types SPAM. The company actually makes 13 varieties, but I don’t know if all of them are available around the US, and in this part of Louisiana:

  • Classic
  • Lite
  • Less Sodium
  • With Real Hormel Bacon
  • Oven-Roasted Turkey
  • Hickory Smoke Flavor
  • Hot & Spicy
  • Jalapeno
  • Teriyaki
  • With Portuguese Sausage Seasoning
  • With Tocino Seasoning (I have no idea what that is!)
  • Two different sized packages with classic Spam

Somebody is eating Spam in this country, even if they won’t admit it. And yet, with all the variety presented, BF won’t eat anything but the original.

BF Loves Spam

Well, of course, he does! That’s why things like lentils, quinoa, Waffled Falafel, and Overnight Oats are so foreign to him. (Aunt Ruth is still laughing at my description of BF’s first taste of overnight oatmeal.)

BF grew up eating Spam, I didn’t, so that explains some of the disparity. But you won’t be seeing this around here anytime soon:

Spam and pancakes ad from 1946

Can you imagine? No, me either–because it was 1946.

When I showed this ad to BF, he was quite interested in all three of these. He’s welcome to make them for himself. Thankfully this “cutesy” form of advertising has given way to more genuine styles, mostly, and with SEO (search engine optimization.)

All You Needed To Know

I hope you enjoyed today’s blog post; it’s been sitting in the draft folder for a while. If you really like the salty, cold canned meat, go for it! BF does, frequently. And now you know about the incredible variety of multicultural recipes that start with a simple can of Spam.

Of course, you can find plenty of recipes and information on the Spam website. There is also a gift shop for Spam merchandise and some cans. Some varieties of Spam are currently in short supply. But you can purchase Spam temporary tattoos, posters, magnets, postcards, T-shirts, Polo shirts, golf bags, and other quality merchandise that you didn’t know you needed. Want to learn more? Check out the company’s FAQ page.

At The Casa de Rurale

We actually have one or two cans in the kitchen somewhere. BF cracks open a can when he just doesn’t know what he wants for dinner. Sometimes it’s because he is in a place where food is being served that he doesn’t quite understand. He just takes his Spam sandwich and goes into a corner until it’s all over. Or, on rare occasions, I’m that mad at him that I let him feed himself, and he’ll find his way to a can.

One thing that worries me–if I go first, and I’m not there to make BF a healthy dinner, is he going to spend his days eating cereal for breakfast and Spam other times? Oh, well–if I go first, I guess it has to be up to him to eat healthily. I hope he’s learned a few things in the time I’ve been here.

Enjoy!

Katie's Frittata
Restaurant Review: Katie’s of Mid-City

Katie’s of Mid-City is a great neighborhood restaurant to visit if you’re looking for a real New Orleans place. Or, if you’re not interested in going near the French Quarter.

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Hi, Again, Dear Readers:

As we begin the process of getting back to normal, I realized it’s been a while since I did a restaurant review. It’s been some  time since I’ve been in this particular restaurant, too, but I never forgot it. Maybe BF and I should take a ride there and have lunch one day, and drag The E-Man with us.

Before I tell you about Katie’s of Mid-City, I’ve got a few other things to tell you about first.

Instant Pot: Venison Roast

So, back in December, one of the neighbors brought over what BF said was “deer roast.” I have no idea what part of the deer. I asked BF how to cook this. His response: “just like a regular roast.” Oh, that’s helpful. So I bagged them up and put them into a bag with other meats in the big freezer.

While researching the Instant Pot post, I came across this recipe for Instant Pot Venison Roast. Dinner is always a challenge to figure out no matter how far in advance I try to plan it. So I asked BF if we could try this out.

Meat and Potatoes. How bad can that be?

I’m happy to report that I made this for us over the weekend and it was a success. I only had dried thyme on hand, and I used about two teaspoons of it. The venison came out tender and juicy, and the vegetables perfectly cooked.

Yes, I know it’s not “keto,” but as I always say, I eat “keto, mostly.” And I didn’t take pictures, sorry. If you’re in possession of venison but have no idea what to do with it, I highly recommend this recipe. Just understand the irony that it will take a good three hours using the. . .Instant Pot.

Freezer Organization

A quick note–if you have a large freezer as we do now, things can get very disorganized quickly.

The solution: reusable grocery bags. No kidding. Wash them first.

I could have sworn I saw this tip on One Good Thing By Jillee, but now I can’t find it there. But I did find it on LifeHacker’s website, albeit shorter.

Dionne at Home Made Our Way has a more detailed blog post on organizing your chest freezer. Because I’m telling you, I speak from experience–you’ll be getting frostbite trying to find that one thing you need somewhere. (I have a pair of gloves for the day I have to do that.)

BF is of the habit of opening the lid of the big freezer and chucking things in without looking. I’ve shown him the “system,” but he’s not concerned. I’m guessing he thinks the solution is to make sure I have additional housework and chores. I’ll fix that one day.

Lunch After The Activity at Katie’s

Because going to the SGI-USA Community Center in New Orleans (which has not yet reopened) is an all-day thing for me, frequently I go have lunch or coffee with The E-Man, and sometimes other members too. Most often, I need a little “leaded” coffee for the long trip home.

The E-Man was not born in New Orleans, but he’s certainly made it home after many years of living there. He knows every street, every avenue, and every place to go as well as avoid.

One particular day he said something about “Katie’s.” I had no idea what he was talking about. After all, I haven’t lived there in more than 20 years. But one thing about The E-Man, he’s been around.

Katie's dining room

Really busy place, and for good reason.

Because I had no idea where I was going, I had to follow him. In a pickup truck, no less, in a part of town I was never completely familiar with–Mid-City. But off we went to a little place that wasn’t touristy, and a little off the beaten path.

Katie’s, The Place

Katie’s is one of those restaurants that if nobody told you about it, you might not even know it was there. One block off the Canal Street streetcar line, it’s at 3701 Iberville Street. But we drove and had to park over a block away–that’s where parking was available.

The restaurant is one that’s nearly always busy and crowded, and like everyone else, we had to wait outside before getting in. What does that tell you? Everybody wants to go there!

The place has also been featured on two Food Network programs, “Food On The Road,” and this one.

Guy Fieri Poster In Katie's

Yes, Guy Fieri’s been here, too.

And in 2013, it was voted a Best Of New Orleans by local publication Gambit. So that wait for a table tells you that the place has a loyal following. Waiting at Cafe Express or The Olive Garden is just not the same thing as waiting to get into Katie’s, because Katie’s is a different experience completely.

Casual Interior

It’s a casual place, like a lot of places are now. And that’s OK, too:

Katie's Dining Area

Window view in between customers. It filled up quickly again.

When Hurricane Katrina devastated New Orleans, Katie’s wasn’t spared.

Katie's water line during Katrina

Because Mid-City is a below-sea-level neighborhood, Katie’s took a fair amount of water.

But they rebuilt and came back. With decor like this:

Katie's Fork Sculpture

Now that’s using your noodle!

Or This:

Katies sign in ladies' room

This was in the ladies’ room but probably shouldn’t have been.

You can’t help but have a good time.

More Views

From the upstairs, I saw this outside, just someone’s house:

Katie's Upstairs View

Nice!

And there are more awards!

Katie's Awards

These were in the upstairs area, where there is both food prep and additional seating. (And the ladies’ room.)

Downstairs the casual, fun vibe was the same:

Katie's big painting

Interesting, yes?

I liked this too:

Katie's Picture Gallery

On the left side is one with, shall we say, “local vernacular.”

Katie's painting trio

These were particularly interesting

Since our last trip, Katie’s has stayed relatively the same, I’m told. That means you’ll see much the same thing, but I can’t answer for the menu.

The place is great but not terribly big. Although it’s on a corner, it’s in one of those older neighborhoods with small buildings and “shotgun” houses. In fact, that’s probably what the blue house next door is. That being said, expect a wait, especially on popular days like Sundays.  They’re only open from 9-3 on Sunday, and everybody goes there after church.

Our Brunch At Katie’s

Let’s talk about food. It’s casual, it’s good, and just what you’d expect from a place like this.

The E-Man knows what he likes, and ordered something called Oysters Slessinger.

Katie's Oyster Slessinger

This was what The E-Man ordered as an appetizer!

This appetizer consists of a half-dozen oysters (I think I tried one or two, and you can also order a dozen) along with “creamy provel, shrimp, spinach and bacon served with french bread.” I have no idea what “provel” is and didn’t ask, nor did I handle the French bread. I left that to The E-Man.

For lunch, he ordered:

Katie's chicken & waffles

Yes, he was hungry.

I asked for something that was gluten-free and was offered a frittata. Yes, please. Thank you.

Katie's Frittata

In keeping with gluten-free and low-carb, I asked and was offered this delicious frittata.

All cheesy, with sausage on the inside. Italian, if I remember correctly:

Katies frittata with a bite out of it

Delicious!

No complaint from me!

Of course, when I picked up BF from work that afternoon, I told him all about it. His response: “that’s a lot different  than the ham and cheese sandwich I had.” Touche. I did make sure he had a good dinner.

Rack Of Tabasco

If you like Tabasco, so do they:

Tabasco rack in Katie's

They did have every flavor of it, including my favorite, Chipotle.

Some of Katie’s online menu items aren’t the same as what we had that day, because we went for Sunday brunch. But like many neighborhood restaurants, they may also change their menu periodically.

Have A Good Time At Katie’s!

No, this isn’t a sponsored post. I’ve been wanting to write this for a while, and finally got to it. Besides, one of my astute readers may be planning a trip to New Orleans soon and wants to find a good place to eat. I don’t think you’ll go wrong by including a visit to Katie’s in the itinerary.

Katie’s is at 3701 Iberville Street in New Orleans (70119), and their number is (504) 488-6582. You can find a map at the bottom of their home page. They open daily at 11 am, and close at 9 pm during the week, 9:30 pm on Friday and Saturday. Visit them for brunch from 9 am to 3 pm on Sundays. Call or email for reservations, or for larger parties. They’re still doing curbside and takeout if you prefer.

I’m planning another review of a Mid-City place soon–and they have coffee plus sweets. No, it’s not a Starbucks, either.

Enjoy!

Slice of blackberry cobbler
Review: The Southern Keto Cookbook

Keto? Southern Cooking? The two don’t normally go together. But if you’re The Texas Granola Girl, they certainly do. I’ll tell you all about it.

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Hi, Again Dear Readers:

It’s been a busy week again, and I thought a cookbook review was a good idea, especially for those who are doing keto. And if you’re in Texas, you’ll enjoy this one.

In response to my last post on the delicious Tex-Mex cauliflower rice dish that BF didn’t like, I received two responses. The first, from Aunt Ruth, who was quite complimentary. She might even try it one day. However, the second email came from the GER, who proclaimed, “BARFO! YUCK OH!” I used to cook for the GER. Like BF, if I didn’t tell him it was cauliflower, the reaction would have likely been different.

Incidentally, if you ever come to visit and see this on the kitchen counter:

Can of dog food on counter

Don’t panic.

Understand that it’s not part of any recipe. It’s just sitting there. That’s where we leave it when we get home from pet food supply runs at Tractor Supply. Honest.

Lots to tell, so let’s get started.

Alvin Calhoun’s Funeral

As I mentioned in the last blog, Baton Rouge barbecue master Alvin Calhoun passed away. The funeral was Friday the 14th at Winfield Funeral Home on Plank Street in Baton Rouge.

I was already planning to run some errands in Baton Rouge that Friday. BF was off work, and so the stars were in alignment for us to go.

BF and I went to pay our respects and see him one more time during the visitation period but didn’t stay for the service. We met with his son Davin and his wife Kim, nice people just like Alvin. I downloaded the picture of him onto my phone and sent it to her, along with the blog so they could read it. Davin will be continuing the business they started, and BF will be bringing some motor parts to them soon.

We went to the front of the chapel to see Alvin, and I chanted quietly with him for just a minute. He was well-liked, of course, and there were lots of people there. I couldn’t sit and chant with him for too long, but I did chant a little.

Alvin was dressed in a tasteful suit, and he looked good. In fact, he looked just like we remember him. Of course, we won’t forget him, either.

Friday’s Errands

After the funeral, we proceeded with our errands. It was going to be one, but since we were in the Capital City anyway, it ended up being a “day trip.”

My five-year-old vacuum cleaner needs a new electrical cord, and I made multiple phone calls to try and get it done. Finally, I found someone who would work on it for me without semantics. No kidding–one guy I talked to whined because I told him I had a higher-end Bissell. I found someone else. Once I figured out where I was headed, Friday was the day.

We did make it to Trader Joe’s, and we had to wear masks to go in. They were nice about it, as they always are. They’ve just dropped that requirement this week, though, nationwide. I saw lots of lovely new things, and they even had little cups of ready-to-eat “overnight oatmeal.” More on that later in this blog.

BF has finally set foot in Cost Plus World Market, where I buy his favorite British cookies, Jammie Dodgers. He had no idea what they were until I brought some home one day. They’re a favorite now, right behind Oreos.

And for the next time I make pesto, I found this lifesaver with a slightly curved end:

Blending spatula

Where has this BEEN all my life?

I mean, REALLY–the blades in my blender have left cuts in my other spatulas, but now I don’t have to ruin any more of them. It’s about the same length as my others:

Blender spatual full length

Can’t wait to use this!

It wasn’t expensive. Kitchenaid has a similar model, but I didn’t know that either. Next door is Joann’s, where I got some buttons for two projects and two on-sale patterns.

I also replaced my years-old coffee grinder that blew up the other night.

Bodum coffee grinder with box

Similar to the previous model

Wish I’d bought this a long time ago–it’s much quieter than the older one and doesn’t scare the cat. Bed, Bath & Beyond has some very high-end expensive models, and. . .I went to Target for this $20 model.

During a quick FaceTime call to BF, while I was out shopping recently, he told his manager at work that “there’s a whole other world that Amy’s in that I’m not familiar with.” (She waved at me, too.) Now he’s been introduced to a couple of those places. After a stop at a local outdoorsman place, the feeling is mutual. But I did pass on those locally-made dog treats they had made with nutria meat. Nutria is a large rodent creature that is an invasive species mistakenly introduced into the US, and thrives in coastal states like Louisiana. I don’t think even our dogs would touch those treats. Ever.

New Sprouts Market In Baton Rouge

We were headed home and what did I see? A new Sprouts Market! I had no idea!

I never made it to the Sprouts that, um, sprouted, in Houston before I left. Longtime friend of the blog LK visited the one near Pearland on Old Chocolate Bayou Road when they first opened. I meant to go, but I never made it. Or maybe I was afraid to because of all the great stuff they have and I didn’t have money for all that. Oh, well. There are now 49 Sprouts Markets throughout Texas, and Louisiana just got one.

I’ll be stopping in next trip and giving a full report, finally.

Low Caffeine Movement?

It seems that drinking high-octane coffee during the pandemic has led to something unintended–caffeine overload. Now one company wants to help with that. 

New startup Buzz Lite recognizes that coffee lovers don’t like caffeine overdoses and offers an alternative. It looks like the millennials are leading the way, but lower-dose caffeine can benefit those with high blood pressure and other caffeine-induced issues.

Yeah, OK, I’ll just go ahead and admit that I can get downright grouchy if I OD on caffeine. BF just ducks and sneaks out the back door to get to the garage.

What’s Amy been drinking with her decaf since she got here? Community Coffee’s Half-Caff Ground Coffee. Add about a half tablespoon or so into the decaf and it’s just fine. No burning my stomach or anything, and I get enough “boost.” It’s when I add full-strength coffee or have a cup of very strong tea that I start reaching for the Tums.

Half-caff has been around for a while, and it just takes knowing how much you can tolerate without bad side effects. I’m glad I’m not the only one, though.

Buzz Lite Coffee is currently only available online, but may eventually be as widely available as other brands of coffee.

The Texas Granola Girl

What happens when a Texas ranch girl goes keto and starts a blog? You get The Southern Keto Cookbook.

The cookbook has been available since last year and is one of those wonderful titles I received from my year-long Callisto benefit. I’ve made a few recipes from this book, and I always want to make something else and get BF to eat it. He just told family members his philosophy of my cooking over the weekend: “Stay ALERT! Stay ALIVE.” Not all of it is bad, though.

Emilie Bailey is a rancher’s wife in a city north of Dallas. She cooks and works on the ranch with her husband and two daughters. She’s a seventh-generation Texan and is also a former restauranteur. After a health diagnosis of inflammation for both her and one daughter, she began creating keto recipes that are just as enjoyable as their non-keto counterparts.

Here are a few that I’ve made since receiving this book.

Keto Green Chile Cauliflower Rice Bake

Well, on page 64-65, is a recipe I think I tried first, and even BF liked it (mostly because of the Monterey Jack Cheese.) Tasty, cheesy, and a nice touch with the can of green chiles.

Adapted from Emilie’s mother’s rice dish, it’s a creamy, delicious side dish that’s easy to make and good anytime. I haven’t made it since last year, so I need to make it again.

NOTE: you must cook the cauliflower rice prior to making this dish. I speak from experience. That’s why there’s a bit of yellow highlighter and a note to make sure I don’t forget.

Keto Turnips? NO

Ok, I hate to rain on this parade, but turnips and I do not get along.

Emilie has six recipes for turnips, including one I tried on pages 66-67 for Cheesy “Hash-Brown” Casserole.  Turnips are used here as a substitute for potatoes. One of our neighbors grew turnips in his garden last year and brought over a bunch. Well, this was the first recipe I tried.

Never again.

Don’t get me wrong, it wasn’t a bad recipe at all. And I know there are people who just love turnips. Not me. BF wouldn’t try it, so I ate it all week. Well, until it made me horribly sick.

As I mentioned in the post on cauliflower rice, I’ve made mac & cheese with cauliflower many times. I need to make that again sometime. But the turnips nauseated me!

Maybe it’s because I ate it every day for a few days. I’ve never eaten turnips that much or that often. Much as I like this book, I have to pass on those six recipes. If you like turnips, you’ve got six recipes to enjoy with them.

Granny’s Blackberry Cobbler, Keto Version

Now here’s one sweet treat we can all get into.

Dessert is always essential, and Emilie doesn’t disappoint here, either. Allow me to show you a dessert that I like because it’s tasty and keto, and BF likes it because it’s sweet and tasty. 

We have blackberries growing all around the property. When they start to ripen, I pick and pick and pick until the cycle is over. Right now on the other side of the garage, there is a mass of the little berries I’m anxious to see ripen so I can pick them all. One reason is I want them is for a cup for this delicious blackberry cobbler on page 176. If I pick enough I can freeze them and make this anytime.

Note that the pit bull loves these little berries, and will eat them off the vine if I show them where they are.

The Keto Dessert Time

There is a quart-sized bag of frozen berries from last year that I forgot to use up, so I decided to make one this week. I let the berries thaw for a few hours prior to baking. They were juicy, and they worked just fine.

Ingredients minus sweetener

The Setup

Of course, I forgot one essential ingredient:

Sweetener bag erythritol

This is essential, of course.

Emilie, like many keto authors, uses a blend of this and monk fruit, but I don’t have any right now. So because I didn’t think it was sweet enough, I added a bit of my secret weapon “booster.”

Bottle of liquid stevia in my hand

Liquid Stevia

One of the biggest differences this time is that I decided to use almond MEAL instead of almond FLOUR, as I normally do. This may be why it didn’t bake in the recommended time, and I had to put it back for another 20 minutes. But it came out just fine. 

Making Cobbler

There are a few steps, but it’s not difficult. First, mix the dry ingredients and whisk them together:

Whisking dry ingredients together

Just like this

Then start adding in the wet ingredients:

Adding sour cream

I did this out of sequence but it came out fine. Next up: a stick of melted butter:

adding eggs

And three eggs, whisked and beaten well:

pouring eggs into the mix

Right in.

Pouring almond milk

Almond milk instead of regular dairy? Yes.

Finishing

Spraying baking pan

Don’t forget the cooking spray!

Now add the very thick batter into the baking pan:

Spreading batter into baking pan

I had to do this, it was that thick.

Now add the blackberries–sprinkle them over the top:

Sprinkling blackberries

One cup, but I wish I’d added a little more

Next, you press the blackberries into the batter a little, so that they’re still visible but “stuck” in the batter.

Berries pressed into batter

Like this.

Mix up a tablespoon of the sweetener (no stevia here) and a quarter-teaspoon of ground cinnamon, and sprinkle that over the top.

Spreading cinnamon topping

It makes a nice sweet and crunchy topping

And Bake!

At 350F degrees for 25 to 30 minutes, until it’s baked, “or until the top is golden brown.”

Blackberrycobblerbaked

Ta-dah!

You must let this cool for a good 30 minutes before cutting into 9 squares and serving.

Slice of blackberry cobbler

It is as good as it looks.

Emilie also suggests serving with fresh whipped cream, but we didn’t do that.

I did, however, let our dinner guest TT know that while he was welcome to try some, it’s keto, gluten-free, and not what he might be expecting based on the Instant Pot chocolate cake. He said that he was full, and left shortly thereafter. The Boy had also come by to work on a motor, stayed for dinner, and was going to try some but ended up forgetting. 

BF didn’t. I might make another one next week.

Oh, and if it’s cold from the fridge, warm it in the microwave. You’re welcome.

Two Things

This cobbler look longer to bake than I remember from last year’s, but there are two factors that likely affected it:

  • First, I used a pan that was 8″ by 8″, not the 9″ x 9″ suggested in the recipe. That’s what I have on hand.
  • Second, I used almond meal instead of fine almond flour made from skinned almonds. It makes a heavier and denser batter, I think, and that probably was the main reason for the longer time required.

It was still good.

Followup: The Overnight Oats Post

Last week I served BF dinner and said, “I wouldn’t feed you anything bad.” He responded, “what about quinoa? And the Awful Falafel?

Remember my post on overnight oatmeal about five years ago? I wrote this when I was living in Houston, and told BF about it on one of our nightly calls. I suggested that he try overnight oatmeal for himself. It would be perfect for a single guy living alone. Breakfast–done! Well, that’s what one thinks.

Five months after I moved here, the weather warmed up in February, and I decided to make it one night. The next morning, I went where BF was snoozing with the cat, and I asked, “Honey, would you like to try some overnight oatmeal?” Rolling over and half awake, he says, “hmmm, sure.” I gave him a bite and got a reaction I wasn’t expecting. He was then wide awake when he said:

“AAAAAHHHH!!! That’s disgusting! It tastes like cat vomit! AAAAAHHHH!!!!”

Yeah, OK, I guess you didn’t like it. Thanks for the unvarnished opinion, as always. Believe me when I tell you that I still giggle when I think about this pivotal day in our relationship history.

To Anyone Who Will Listen

BF likes to tell HIS side of the story frequently, most often to coworkers. It was at that point that he began telling AK and then everyone, “she’s tryin’ ta kill me!” I’ve been offered my own opportunity to tell the story from my side on a few occasions. However, the conflict comes down to one factor: BF never read the original blog post.

So last week, I looked it up and read it to him. Finally, he understands that overnight oatmeal is served cold and that I like it with chocolate, peanut butter, agave syrup, and a few other things. You can make it with a wide variety of ingredients, customized to your own tastes. BF is so used to the packaged “instant” stuff that he doesn’t know how to make it for himself. Why would he, when there is such a thing as “instant microwave oatmeal?” Never mind that it has 6,000 grams of sugar and a host of other chemicals that you might not want to eat. 

Well, we keep soldiering on, as two imperfect people who don’t give up on each other.

Until Next Time

Whether or not you’re doing keto, I highly recommend The Southern Keto Cookbook by Emilie Bailey. The food is good, pretty easy to make, and enjoyable whether or not you’re from the South. I want to make so many more, like the Roasted Poblano Cauliflower “Mac” & Cheese on page 78 and the Texas Taco Hash on page 168. But there is. . .well, never mind. It looks tasty, for me, anyway.

Turnip lovers may like this book for the six recipes alone, but the entire book has plenty of great recipes we’ll be enjoying for a long time. And it’s all healthy, keto-friendly, and uses ingredients that are generally easy to find, even in this part of Louisiana.

Emilie’s newest blog post was just posted today. What’s she cooking up? Keto Rice Pudding, with, no kidding, cauliflower rice. You’ll have to read it to believe it, and I need to find whatever allulose sweetener is, order it, or make it with what I have here. Dairy-free, her newest dessert uses full-fat coconut milk and almond milk. It’s just so crazy I have to try it, and BF can have his Jammie Dodgers.

Happy Dining, Y’all!

Low Carb Mexican Cauliflower Rice in a bowl
Mexican Cauliflower Rice (Keto/Low-Carb)

Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.

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Hello, again, Dear Readers:

Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.

R2D2 And Cauliflower Rice

In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:

IP with R2D2 wrap

Isn’t it cute?

I just happened to look on Etsy and found it. Becky has a wide range of them.

Left side of IP with R2D2 wrap

“These aren’t the droids you’re looking for.”

I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.

Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.

POW!

I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me.  BF was in the living room and saw the flash.  I showed it to him, and he said, “well, you got your money’s worth out of it.”  We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.

If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.

Cauliflower: The “New” Vegetable

So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.

This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.

What Is Cauliflower Rice?

Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.

I’ve found these recipes in a search on The Pioneer Woman’s website:

Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.

You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.

Basic Cauliflower Rice

I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:

Bagged Cauliflower Rice

You don’t have to do it yourself–it’s available ready to cook.

I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:

Open bag of cauliflower rice

You might think it’s white rice, but it isn’t.

It’s still raw cauliflower, of course, but it cooks quickly.

Holding a little cauliflower rice

See?

Cooking Cauli-Rice

To make cauli-rice as a side dish for nearly anything, it’s really simple:

Ingredients for cauli rice

The setup

Heat your pan on medium-high, then add in the oil and butter:

oil and butter heating in pan

Melt the butter in the oil like so.

When it’s melted completely, add in the cauliflower rice:

Pouring cauli rice into skillet

Here we go.

Stir it around and add in some salt and pepper:

Grinding pepper into caulirice

Grind it fresh or from a jar.

As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:

Stir frying cauli rice

Cook it until the cauliflower is just softened:

Cooking cauli-rice

It doesn’t take long

And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.

Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.

Low-Carb Mexican Cauliflower Rice In A Skillet

This dish was almost as easy as making regular cauliflower rice.

MexicanCauliRiceIngredients

The setup

So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.

One packet of organic ground beef

I get it when I can.

I did just a little prep work to make the cooking process easier, as I always try to do:

Cut veg and measured ingredients

It’s worth the trouble

Since it’s Taco Tuesday, there is the appropriate cheese:

Mexican cheese blend

This is easy, but you could use plain cheddar too.

The Process

Start browning your ground beef:

Ground beef browning in cast iron skillet

Just like you would if you were making tacos

Drop in the chopped onion and bell pepper:

Adding  pepper and onions into the pan

Now cook for a few minutes until they soften and the meat is no longer pink.

Cooking veg in ground beef

Add in the taco seasoning:

Adding taco seasoning

If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.

Step Two

Now add your chopped tomatoes:

Adding tomatoes into pot

And the cauliflower rice:

Adding cauliflower rice to skillet

Stir a little, then add the half-cup of chicken broth:

Pouring broth into skillet

Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.

Cheese!

Now take that cheese and sprinkle it on:

Hand sprinkling cheese into pot

Almost there

You should have enough to cover the top:

Top layer of cheese in cast iron  skillet

Now put a lid on it until the cheese melts:

Lid on pot

And dinner is served!

Pan of Mexican Cauliflower Rice

Meat. Cheese. Taco seasoning. Cauliflower Rice. Any questions?

You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.

Low Carb Mexican Cauliflower Rice in a bowl

Dinnertime!

Not the neatest picture ever, but it was delish. I don’t care what BF says.

New rule of thumb: do NOT tell BF what’s in it until he tries it!

If you’re interested, Carolyn Ketchum also has some additional recipes for cauliflower rice on her website. You can read more about Carolyn on her About page.

New Taco Tuesday Options!

Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.

Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.

Enjoy!

 

 

 

 

 

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