Italian herbs Archives - KetoKookin'

Avocado Deviled Eggs – With Parmesan Cheese & Cayenne Pepper

KetoKookin' — Wed, 21 Nov 2018 21:31:04 +0000

Avocado Deviled Eggs - With Parmesan Cheese & Cayenne Pepper

These avocado deviled eggs with parmesan cheese are super easy to prepare in under 30 minutes. They are an awesome snack, side dish or appetizer and perfectly suited for keto and low carb diets. In addition, they are extremely satiating and nutrient dense with their high amount of healthy fats from the avocado and micro nutrients from the eggs.

CourseSide Dish, Snack
Keywordavocado, boiled eggs, cheese, cold meal, dairy free, eggs, spicy, under 30 minutes

Servings10 eggs

Prep Time15 minutes

Cook Time10 minutes

Ingredients

10 eggs
0.5 avocadoroughly cut
2tablespoon(s) parmesan cheesegrated
2teaspoon(s) mustard
30gram remoulademayonnaise works as well

Seasonings

1teaspoon(s) Salt
2teaspoon(s) Pepper
0.5teaspoon(s) Cayenne pepperdouble the amount if you are used to spiciness and like it extra hot
1pinch Italian herbs

Instructions

First, boil the eggs in a pot for about 10 minutes until solid and chill them with cold water afterwards. Make sure that all eggs are completely covered with water while cooking
Next, peel the eggs and cut them in half
Take out the egg yolks, put them into the container of your food processor..
..and keep the hollowed egg whites on a cutting board or big plate
Then, add the avocado, Parmesan cheese, remoulade and all seasonings to the yolks
Now, mix / mince everything in the food processor for 1-2 minutes until it is a homogeneous mixture
Finally, use a spoon to stuff the egg whites with the mixture

Recipe Notes

Tip: If you make sure to cool the eggs down completely it is very easy to remove the yolks. Simply turn one egg half after another with the yolk side down, squeeze gently and the yolk should pop right out.

There is no Nutrition Label for this recipe yet.

The post Avocado Deviled Eggs – With Parmesan Cheese & Cayenne Pepper appeared first on KetoKookin'.

Keto Egg Muffins – With Avocado, Parmesan & Mushrooms

KetoKookin' — Fri, 02 Nov 2018 13:55:30 +0000

Keto Egg Muffins - With Avocado, Parmesan & Mushrooms

These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.

CourseBreakfast, Main Dish, Snack
Keywordavocado, cheese, cold meal, cream, eggs, heavy cream, muffins, mushrooms, oven baked, under 30 minutes

Servings12 muffins

Prep Time5 minutes

Cook Time20 minutes

Ingredients

100gram mushroomschampignon, roughly chopped
1 avocadoroughly chopped
10 eggs
50gram parmesan cheesegrated
50gram cream

Seasonings

3teaspoon(s) Salt
2teaspoon(s) Pepper
1teaspoon(s) Italian herbs
1pinch Cayenne peppernot mandatory

Instructions

First, preheat your oven to 180°C (355°F)
In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater
Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in
Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards. You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.

Avocado & Mushroom Egg Muffins Cross Section

There is no Nutrition Label for this recipe yet.

The post Keto Egg Muffins – With Avocado, Parmesan & Mushrooms appeared first on KetoKookin'.

Simple Egg Salad – With Pickles, MCT Oil & Mayo

KetoKookin' — Sun, 22 Jul 2018 12:08:08 +0000

Simple Egg Salad - With Pickles, MCT Oil & Mayo

This simple egg salad recipe with pickles, MCT oil & mayo makes a perfect keto egg salad. It is prepared within 25 minutes and perfect for meal prepping or simply as a side dish.

CourseMain Dish, Salad, Side Dish
Keywordboiled eggs, cold meal, dairy free, eggs, salad

Servings4

Prep Time10 minutes

Cook Time15 minutes

Ingredients

15 eggs
3 pickles
2 shallots
1 onions
200gram mayonnaise
1teaspoon mustard
30gram MCT oilalternatively: olive oil or avocado oil

Seasonings

1teaspoon(s) Salt
2teaspoon(s) Pepper
1pinch Garlic powder
1.5tablespoon(s) Italian herbs

Instructions

First, put the eggs into a pot, add as much water as needed until they are completely covered and start to boil them on medium heat for 10-15 minutes
In the meantime, cut pickles, shallots and onion in half and slice them in order to get half rings. Put everything into a big bowl
Next, use a spoon to thoroughly mix the mayonnaise, mustard, MCT oil & all seasonings in a small bowl, add the mixture to the bigger bowl and mix it with the other ingredients
When the eggs are done, chill them by pouring out all the water, filling the pot with cold water until the eggs are covered and pouring it out again. Repeat this about 5 times
Now, peel the eggs and cut them into rough pieces
Finally, add them to the other ingredients and mix everything thoroughly

Recipe Notes

You can modify this recipe to your taste by adding avocado, tuna, cheese or some crispy bacon bits.

The salad tastes best if you prepare it one day in advance and store it in the fridge over night.

There is no Nutrition Label for this recipe yet.

Watch on YouTube:

The post Simple Egg Salad – With Pickles, MCT Oil & Mayo appeared first on KetoKookin'.

Baked Pork Tails – With Vegetables

KetoKookin' — Sun, 15 Jul 2018 10:14:48 +0000

Baked Pork Tails - With Vegetables

This easy recipe for oven baked pork tails is super simple and only needs 2 minutes of preparation and an hour of cooking time in the oven. If you like to gnaw off bones this is an awesome meal for you.

CourseMain Dish
Keywordbroccoli, butter, cauliflower, oven baked, oven baked vegetables, pork

Servings2

Prep Time2 minutes

Cook Time1 hour

Ingredients

800gram pork tail4 pieces
50gram butter
15gram coconut oil
500gram mixed vegetablesfrozen or fresh, already cut - e.g. cauliflower, broccoli, carrots, string beans, mushrooms

Seasonings

Instructions

First, preheat your oven to 120°C
Put the pork tails on a baking tray and add all seasonings
Next, melt the butter & coconut oil in the microwave for about 20 seconds and pour the mixture onto the pork tails
Put the tray into the oven for about 20-25 minutes
After that, take out the tray and add the vegetables
Finally, set the oven to 190°C, put the tray back in and let everything cook for another 30-35 minutes, until the pork tails get a crust and the vegetables are done. Mix the vegetables with the grease on the tray before placing them on a plate

There is no Nutrition Label for this recipe yet.

The post Baked Pork Tails – With Vegetables appeared first on KetoKookin'.

Beef And Pork Soup – Strong Broth

KetoKookin' — Tue, 03 Jul 2018 11:55:49 +0000

Beef And Pork Soup - Strong Broth

This beef and pork soup with beef shank and ham hock is super easy to prepare and tastes delicious. It is especially healthy because of the nutrients in the bones and cartilage, like calcium, phosphorous, magnesium, sulfur, fluoride, sodium, potassium and collagen. This is a perfect meal to prepare and eat for a few days or store some of it in the freezer

CourseMain Dish, Soup
Keywordbeef, dairy free, pork, slow cooked, soup

Servings6 liter

Prep Time2 minutes

Cook Time5-6 hours

Ingredients

Broth

900gram beef shanktwo big pieces
400gram ham hock
20gram coconut oil
6liter water

Soup

2.5liter brothfrom previous ingredients
500gram prepared soup meatfrom previous ingredients
1.5liter water
1kilogram mixed vegetablesfrozen or fresh - e.g. broccoli, brussel sprouts, carrots, cauliflower, leeks

Seasonings

Instructions

Broth

First, melt the coconut oil in a big pot on medium-high heat
Put the beef shank and ham hock into the pot and sear them on each side until they get a slight brown crust
Finally, pour in the water and let everything simmer for 5-6 hours with the lid on. Stir and add some water occasionally to make sure the meat is completely covered. It is perfect when the meat falls from the bones and most of the bone marrow dissolved into the liquid

Soup

Put about 1.5 liter water into a medium sized pot and add about 500 gram meat and 2.5 liter liquid from the previously prepared broth. Set the plate to medium heat
Now, add the seasonings & vegetables and wait until the broth starts to boil
Finally, let the soup cook for about 30 minutes with the lid on, until the vegetables are done

There is no Nutrition Label for this recipe yet.

Watch on YouTube:

The post Beef And Pork Soup – Strong Broth appeared first on KetoKookin'.

Asparagus Cream Sauce

KetoKookin' — Wed, 23 May 2018 10:36:23 +0000

Asparagus Cream Sauce

This asparagus cream sauce is a clever way to reuse the stringy parts from your recently cooked green asparagus. Works with the skin of white asparagus as well. Stop wasting the nutritious asparagus leftovers, because most of the healthy stuff is directly under the skin.

CourseSauce, Side Dish
Keywordasparagus, butter, cream, heavy cream

Prep Time1 minute

Cook Time20 minutes

Ingredients

50gram lard
75gram green asparagusstringy parts - leftovers from cutting / skin from white asparagus
15gram butter
300milliliter water
250gram cream

Seasonings

Instructions

Preheat a pan with the lard to medium heat and add the asparagus parts. Let them fry for about 5 minutes before adding the butter
Now, add the water and cook everything for another 5-10 minutes
Take out the asparagus parts with a slotted ladle and add the cream plus seasonings
Finally, let everything simmer for 5-10 more minutes while stiring occasionally, until it is reduced to a sauce with your desired thickness

Recipe Notes

This sauce goes very well with the chicken heart tuna meatballs which I made simultaneously.

Of course, you could also simply use it to go with your asparagus or other types of vegetables, like broccoli, cauliflower or mushrooms.

There is no Nutrition Label for this recipe yet.

The post Asparagus Cream Sauce appeared first on KetoKookin'.

Coconut Creamed Chicken Hearts & Peppers – Dairy Free

KetoKookin' — Thu, 19 Apr 2018 19:43:22 +0000

Coconut Creamed Chicken Hearts & Peppers - Dairy Free

These dairy free coconut creamed chicken hearts with peppers are made with only 5 main ingredients plus seasonings. The dish is very easy to prepare, but takes some cooking time in order to get the perfect chicken hearts.

CourseMain Dish
Keywordbell peppers, chicken hearts, coconut milk, coconut oil, dairy free

Servings2

Prep Time10 minutes

Cook Time35 minutes

Passive Time10 minutes

Ingredients

60gram coconut oil
150gram chicken heartscut into small bits
2 onionsmedium-sized, sliced
400gram pepperssliced
400gram coconut milk

Seasonings

Instructions

First, fry the chicken hearts with coconut oil in a pan on low heat for about 15 minutes, until they become crispy
Turn the heat up a bit, add the onions and fry until they become crispy, too
Next, add the peppers and also give them 5-10 minutes. The water from the peppers is perfect to dissolve any remainings from the frying, if you scratch the ground from the pan a bit with a non-metal spatula
Finally, add the seasonings, pour in the coconut milk and let it reduce until it becomes creamy while stiring occasionally

There is no Nutrition Label for this recipe yet.

The post Coconut Creamed Chicken Hearts & Peppers – Dairy Free appeared first on KetoKookin'.

Spicy Lemon Marinated Pork Chop – With Buttered Vegetables

KetoKookin' — Thu, 12 Apr 2018 20:26:54 +0000

Spicy Lemon Marinated Pork Chop - With Buttered Vegetables

This spicy lemon marinated pork chop is very easy to cook and tastes delicious. The marinade consists of olive oil, lemon juice, tamari sauce and sichuan pepper among some other spices. Perfect for a barbecue or just frying the meat in a pan.

CourseMain Dish
Keywordfried meat, marinade, marinated, pork, pork chop

Servings2

Prep Time5 minutes

Cook Time25 minutes

Passive Time12-24 hours

Ingredients

Marinated Pork

2 pork chopabout 200 gram each
30gram olive oil
30gram lemon juice
10gram soy saucetamari
5gram sichuan pepper
Sea salt
Pepper
Chilidried and ground - or powder
Garlic powder
Cumin
Italian herbs

Buttered Vegetables

500gram mixed vegetablesbroccoli, cauliflower, carrots - frozen
100gram butter
Salt
Pepper
Cumin

Instructions

Marinated Pork

First, you need to prepare the marinated pork about 12-24 hours before you want to cook it. Optimally, you do this the previous evening if possible
Put the pork chops into a zip lock bag or a container and add all the ingredients for the marinade.
Massage everything into the meat and store it in the fridge for 12-24 hours. Always close your zip lock bag or container thoroughly before putting it into the fridge
When this waiting period is over, preheat your pan with some lard or coconut oil in it to medium heat
Finally, fry your pork chops for 5-7 minutes on each side until they get a nice brown color

Buttered Vegetables

Before you put the pork chops into the pan, thaw the vegetables in the microwave or just throw them into a pot with just about 50 milliliter of water
Then, add the butter and seasonings, put the lid on and let it cook for about 15 minutes at low-medium heat while stiring occasionally
Now, the pork chops and vegetables should be both finished and you may pour some of the grease from the pan over the vegetables

Recipe Notes

Never pour raw, leftover marinade over the cooked meat.

If you want to use the leftover marinade, make sure to boil it up to kill all harmful bacteria.

Don't marinate in aluminum containers or foil, because a chemical reaction could spoil the food.

The best way to marinate the meat is using the zip lock bag in order for it to be evenly surrounded by the marinade.

For 500 gram of meat, you need about half a cup of marinade.

There is no Nutrition Label for this recipe yet.

Watch on YouTube:

The post Spicy Lemon Marinated Pork Chop – With Buttered Vegetables appeared first on KetoKookin'.

Tuna Cheese Crust – Pizza or Flatbread

KetoKookin' — Tue, 10 Apr 2018 07:50:05 +0000

Tuna Cheese Crust - Pizza or Flatbread

This tuna cheese crust is super saturating and simple to prepare, too. It also works well as a pizza, flatbread and substitute for sandwiches.

CourseBreakfast, Main Dish, Side Dish, Snack
Keywordalmonds, cheese, cream cheese, fish, flatbread crust, gouda cheese, oven baked, pizza crust, tuna

Servings4

Prep Time5-10 minutes

Cook Time20 minutes

Ingredients

185gram tuna1 can, without oil
200gram gouda cheeseshredded
100gram cream cheese
50gram ground almondsor 30 gram almond flour
20gram olive oil
2 eggsmedium-sized
2teaspoons Italian herbs
1pinch Salt

Instructions

Crust

First, preheat your oven to about 180°C
Squeeze out the juice from the tuna can into your sink as good as possible
Next, put the tuna and all the other ingredients into a bowl
Mix everything thouroughly, either with a cooking- / tablespoon or with your mixer and the dough hook
Finally, spread the mixture evenly on a baking tray and put it into the oven for about 20 minutes

Pizza

If you like to make a pizza, just flip the baked crust, add your toppings and put it into the oven again until the cheese is golden brown

Tuna Cheese Crust Pizza

There is no Nutrition Label for this recipe yet.

These nutrition facts only include the crust.

The post Tuna Cheese Crust – Pizza or Flatbread appeared first on KetoKookin'.

Fried Chicken Hearts With Zucchini Noodles

KetoKookin' — Sat, 10 Mar 2018 18:04:46 +0000

Fried Chicken Hearts With Zucchini Noodles

This recipe for fried chicken hearts with zucchini noodles -also called zoodles- is super easy to prepare, tastes delicious and is very nutritious.

CourseMain Dish, Side Dish
Keywordchicken hearts, fried meat

Servings2

Prep Time10 minutes

Cook Time25 minutes

Ingredients

100gram lard
250gram chicken heartscut into bits
2 zucchinimedium sized, processed to zucchini noodles

Seasonings

Instructions

First, melt half of the lard in a pan
Then, add the chicken hearts and fry them at low heat, for about 10-15 minutes, until they become dark brown
Next, add the rest of the lard, the zucchini noodles and all seasonings
Finally, cook everything for 10 more minutes at medium heat while stiring occasionally

There is no Nutrition Label for this recipe yet.

The post Fried Chicken Hearts With Zucchini Noodles appeared first on KetoKookin'.