AMAZING YORKSHIRE PUDDINGS Being a Yorkshire lass, there’s nothing better than Sunday Lunch (or any lunch for that matter) including Yorkshire Puddings so, it’s been a relief and a welcome revelation for me to discover that Yorkshires can be made without using wheat. Although Arrowroot (the wheat substitute) contains some starch carbohydrate, Yorkshire made this
This lovely winter dish has been given the keto treatment by using cauliflower mash. When I first tried it on my family, they hadn’t even realised it wasn’t potato mash! It’s just 10g of carbs per serving, but with some steamed or creamed spinach, you’ll not need much else.
RUSTIC MINCED BEEF PIE
Wonderful rustic suet pastry crust on top of a minced-beef, onion and mushroom filling. A true winter-warmer that is full of flavour and only 7.5 carbs per serving.
There are dozens of low carb or Keto versions of the classic chicken fried steak recipe on the Internet and it seems as though a lot of them feel like they need to explain that chicken fried steak doesn’t have any chicken in it. That may be beneficial information for a bunch of Yankees who
A firm family favourite of ours, I just had to adapt our traditional family recipe to enable us to continue to enjoy it whilst observing our keto and low-carb diets. We like quite large portions, so this comes out at 9g each if you cut 6 portions from the recipe. Using courgettes in place of the regular pasta has been a revelation. It works!
I love Mexican food, but it’s tough to find recipes that are low-carb friendly. More to the point of this posting, it’s been hard, until now, to find a low-carb substitute for tortillas and tougher still to make enchiladas without them. This is the second recipe I’ve tried with a relatively new product on the
My mother was French Canadian, but I recall her mentioning that a fair number of Polish people lived in the small Ontario town where she grew up. She said there were certain parts of the city where you could walk down the street and smell garlic cooking. To be sure, someone there would likely have
The great thing about the Internet is that there is a lot of information to choose from. The bad thing about the Internet is there is a lot of misinformation to choose from. Case in point here. Search for a Swiss Steak recipe and you’ll find a very wide array of options, many of which
There’s about a billion ways to make a Taco Salad. They were purportedly first served as “Ta-Cups” at Disneyland in Anaheim, California in 1955, created by the original inventor of Fritos Corn Chips, Elmer Doolin. That’s at least the official version of the story from a 2013 book, Taco USA: How Mexican Food Conquered America.
This started as a copycat recipe for A-1 Steak Sauce. You can search the internet and find the recipe everywhere and all are identical. But I don’t really understand the need to make something identical to a sauce that is readily available, both in the grocery store and in my pantry. We’re never without it
Moussaka is something of a national dish in Greece, but it is thought to have actually originated in Arabia when eggplant found its way into that country from sub-Saharan Africa. The dish migrated throughout the Middle East and the first known recipe was published in a Turkish cookbook in the very late nineteenth century. Via
Some time back, I posted a group of recipes entitled A Mexican Supper which housed three dishes: Oven Fried Chicken Chimichangas, Guacamole and Spanish Rice, the latter of which was a direct recipe from the time honored Better Homes & Gardens Cookbook, which I’ve had in my cookbook library since the early 1970s. It