Eleven Years ?

    I just realized I am in my 11th year of blogging on Heartweed's Kitchen. Wow - time goes by so quickly. I started this blog as a place to keep recipes I found on the web in one place. Recipes that are healthier options than the standard recipes with questionable ingredients. Recipes that fit in the category of what "life style food journey" I was in at the time. I have advanced from just gluten free to grain free, from no refined sugar to BLE, to Keto to keto carnivore to Carnivore.
    Each step as brought me greater understanding of how food affects our bodies. I look back at some of the recipes and think I would change this to that now, but still all in all the recipes are better the SAD diet (Standard American Diet). 

    Things have changed they always do. Its been 11 years! I have had a child in this time period. With all the changes this  "place" is still a great place to keep & share recipes & info.

My first recipe from 2010. Still looks yummy but I would change the brown rice to jasmine, omit the pepper, onion (personal reason,  because it makes my joints hurt) and use water not store bought chicken broth.  

Monday, December 27, 2010 Creole Rice with Shrimp & Sausage 1 cup Lundberg® Short Grain Brown rice 2 cups low sodium chicken broth or water 1 onion, finely chopped 2 garlic cloves, minced 1 large green bell pepper, cored, seeded and chopped 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon 1/2 teaspoon each dried basil and dried thyme 1/8 -1/4 teaspoon crushed red pepper flakes (optional) 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds 1 tablespoon butter 3/4 pound cleaned raw shrimp 1 tablespoon olive oil Salt & pepper to taste Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes. Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top .

No CORN - Southern Cornbread & Dressing (Keto Style)

 

Video for cornbread:  it will open in a new page. 

https://neishalovesit.com/southern-keto-cornbread-dressing-no-corn-obviously-because-its-keto/

    Video for the cornbread dressing: 

https://www.youtube.com/watch?v=q0lfsH2pGhE&ab_channel=NeishaLovesIt

KETO CORNBREAD RECIPE : double the recipe below if needed to accommodate more guests.

Preheat oven to 350 ( PUT YOUR CAST IRON SKILLET IN THE OVEN AS WELL – getting the skillet hot before greasing and pouring the batter in. This helps make a lovely crust on the cornbread. See cornbread video for visual on greasing the pan LIBERALLY )

DRESSING // CORNBREAD RECIPE BELOW using a 10 inch cast iron skillet – Will serve around 4-6 people respectively ( you may double this recipe as well and it works fine )

The most essential ingredient is a cast iron skillet- this single recipe will fill a small , 6 inch, skillet. 

1/2 CUP pork panko
8 tsp coconut flour
4 tsp baking powder
4 tbsp almond flour (blanched)
4 eggs (room temperature)
4 oz cream cheese
4 oz butter

In a large bowl, Mix pork panko, almond flour, baking powder, and coconut flour together well.

In a separate bowl mix softened butter and cream cheese together until they form a creamy texture

Add room temperature eggs to the fatty cream mixture and mix well.
Then, add that to dry ingredients and mix well.

Grease your skillet well with a generous amount of bacon grease (not butter or anything else -bacon grease.  (see video) -(HW: you literally want your cornbread to be floating in bacon grease. Neisha says TRUST her. ) 

Pour cornbread mixture into hot skillet and place in preheated oven for 25 minutes, or until golden brown on top.

Allow to cool and then serve with your favorite keto soup or continue on to make dressing.

This pairs nicely with chili. Here is my favorite keto chili recipe by my good friend Melissa and her husband Jared.
https://cookingketowithfaith.wordpress.com/2018/09/12/chillin-with-chili/

Neisha recommends these products: 

Find all your ingredients here :
Cast iron skillet : https://amzn.to/2OMvlnr
Pork Panko : https://amzn.to/2RP7jK4
almond flour (blanched ) : https://amzn.to/2OL2uQ3
Coconut flour : https://amzn.to/2OJKnKh
Food scale : https://amzn.to/2TenUc0
Pioneer woman mixing bowls (similar ) : https://rstyle.me/+nix7p9Pll9HpSzZ8lBD11g

DRESSING // This will serve around 4-6 people ( you may double this recipe as well and it works fine )

After your cornbread has cooled, crumble it apart and place in a large bowl. Cover the bowl with a dishcloth and allow to sit overnight. (12 hours if possible ) If you don’t have time for this step you may break the cornbread apart and toast it in the oven on a baking sheet to dry it out a bit. (This won’t dry it out too much as long as you don’t let it scorch, so don’t worry ) Place cornbread in the oven on top rack, broil and watch carefully as it is very easy to burn if you aren’t paying attention.

Once the cornbread has sat out or been toasted, place in large bowl and add the ingredients below :

PREHEAT OVEN TO 350 – add the following ingredients into bowl of crumbled cornbread.

• 1/2 cup chopped celery ( more or less as desired )
• 1/2 cup chopped onion ( again more or less depending on your preference ) 
• 
  
• MIX UNTIL CORN BREAD IS WELL BROKEN UP AND THERE ARE NO CHUNKS.
• add in 1 tsp to 1 1/2 tsp of dried sage – SAGE is a very strong spice and should be used with caution if you have never cooked with it. Start with 1 tsp if you are not one for strong flavor. Too much will ruin the dish. I enjoy the taste myself. MIX WELL so sage is evenly distributed.
• ADD 1 cup to 1 1/2 cups of CHICKEN BONE BROTH ( store bought is fine but homemade is even better) eyeball this a bit and pour in a little at a time while stirring it into the mix. The texture should be good and wet but not soupy. This type of cornbread won’t soak up the broth like traditional cornbread would. When in doubt pour a little more in, it’s better to be too moist than too dry. No one likes dry dressing.
• If you are wanting to add meat – I suggest using chicken thighs as the meat is fatty and delicious. Boil the thighs in salt water till the meat is falling off the bone, then chop it up. About a cup of chopped chicken thighs is what I would use ) add it in at this point and mix everything together making sure the cornbread is well broken up with no chunks.
• Add black pepper (or omit)  to taste and mix.
• I find that it isn’t necessary to add any salt to this dish as there is salt from the pork panko and the broth as well.
• After mixing all of these up VERY well, I usually do a taste test just to see if I need more of something. Feel free to adapt this recipe to your personal preference.

After you have finished mixing your ingredients, grease a glass dish ( I would use a square casserole dish, Mine is a size: 9 1/2″ sq. x 2 1/2″ high; 10 3/4″ long) with butter or bacon grease and pour in mixture and place in oven for 30-45 minutes checking in on it at around the 30 minute mark. The top should turn a golden brown.

Allow to cool for around 30 minutes before serving.

No Pasta Lasagna

 

https://www.delish.com/cooking/nutrition/a29872749/keto-lasagna-recipe/

INGREDIENTS

FOR THE NOODLES

Cooking spray

1 

(8-oz.) block cream cheese

3 

large eggs

2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Kosher salt

Freshly ground black pepper

FOR THE FILLING

1 tbsp. 

extra-virgin olive oil

1/2 

medium yellow onion, chopped

3 

cloves garlic, minced

1 tbsp. 

tomato paste

1 lb. 

ground beef

Kosher salt

Freshly ground black pepper

3/4 c. 

marinara

1 tsp. 

dried oregano

Pinch crushed red pepper flakes

1 

(16-oz.) container ricotta

1 1/2 c. 

shredded mozzarella

1/2 c. 

freshly grated Parmesan

Freshly chopped parsley, for garnish

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 Powered by Chicory

 

DIRECTIONS

1. Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 
2. Spread onto prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 
3. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and mix until onion is well coated. 
4. Add ground beef and season with salt and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 
5. Return skillet to stove and add marinara. Heat until warmed through. Season with oregano, salt, pepper, and red pepper flakes. 
6. Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in bottom of dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 
7. Bake until cheese is melty and sauce is bubbly, 30 minutes. 
8. Garnish with parsley before serving. 

BLE Recipe Redo: Buffalo Wing Hummus

10 ounces of cauliflower (the organic brand I use comes in 10 ounce bags frozen cauliflowers) adding 12 ounces will not affect the recipe and veggie serving would increase to the 6 oz serving size.

1 ounce of nut butter (peanut, almond, cashew ...) that is just shy of  about 2 Tbsp. (1.90 T)

2 Tbsp of hot sauce (or to taste)
2 cloves of garlic
1 tsp paprika (optional)
1 Tbsp lemon juice or rice vinegar
Salt to taste.

Steam or cover cauliflower with water and boil until tender. Drain if you use the boil method.
Add all the ingredients to food processor and blend until smooth.
Eat warm or chilled with veggies.

BLE info.
Divide recipe in half.
Each half equals:

Protein = 1/4 - 1 ounce of the allowed amount of 4 ounces.

 Veggies= 5 ounces

This makes a good spread on rice cakes for the morning meal (skip the fruit). Add in a little more protein for a complete meal.

Or for dinner a nice side dip with fresh veggies, meat, cheese.

Sweet Potato Chili w/cumin essential oil

 3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

Pop(no)corn Meatballs (Paleo, AIP)

INGREDIENTS:

1 lb Grass Fed Ground Beef 

1/2 tsp Sea Salt

1/2 tsp Garlic powder

1 Cup Tapioca Flour 

1/2 tsp Sea Salt

1/2 tsp Ground Turmeric

1/2 tsp Garlic Powder

6 TBS Grass Fed Gelatin 

3 TBS cold water

6 TBS hot water

1 Cup of Solid Cooking Fat (I used the fat from the top of my last batch of bone broth)

DIRECTIONS:

In a small saucepan heat your cooking fat over medium heat. In a mixing bowl, combine your ground beef with 1/2 tsp of sea salt and 1/2 tsp of garlic powder. Once combined, begin to role the ground beef into small balls, smaller than an average meatball. Once all of the ground beef has been rolled into balls, take another mixing bowl and combine your tapioca flour, sea salt, garlic powder and turmeric. Then, in a smaller bowl, take your gelatin and cover it with your 3 tbs of cold water. Allow it to sit for about a minute. Then pour the hot water over top of the gelatin and stir until completely combined and liquid. Turn the cooking fat up to medium high heat. Take the meatballs and dredge them in the flour mixture, then dip them in the gelatin mixture and dredge in the flour mixture again before dropping them into the cooking fat. Repeat this process until you have enough meatballs to cover most of the bottom of the saucepan. Cook them for five minutes, using a slotted spoon to move them around and ensure even cooking. After five minutes, remove them from the saucepan with the slotted spoon and place them on a wire cooling rack. Repeat this until all of the meatballs are cooked. Serve with your choice of dipping sauce and enjoy.

Cracker Dips

Strawberry Balsamic Dip: Top 8 oz. cream cheese with fresh, diced strawberries, then drizzle with balsamic vinegar & 2 Tbsp. raw honey.

Tzatziki: Mix 1 cup plain Greek yogurt with 1 grated cucumber, 2 minced garlic cloves, 1 Tbsp. lemon juice and 2 Tbsp. dill.