mark – Page 9 – Mark's Recipes

Chicken Coconut Curry

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Ingredients

2 Tbsp olive oil
4 boneless, skinless chicken thighs cut into bite-sized pieces
1 yellow onion sliced
2 cloves garlic crushed
2 tsp ginger fresh, finely grated
2 long red chilies finely chopped, plus extra sliced to serve
1/2 tsp turmeric
2 tsp brown mustard seeds
2 tsp ground cumin
1 tsp ground coriander
400 ml coconut cream (1 can. Coconut milk can be used, if separated.)
lime juice to taste
Fish sauce to taste

Instructions

Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the extra chill if desired, and serve with tumeric cauliflower rice.

Chocolate “Frosty”

Chocolate "Frosty"

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Servings 2

Ingredients

1 1/2 c whipping cream
2 Tbsp Unsweetened Cocoa Powder
3 Tbsp erythritol or monk fruit blend
1 tsp vanilla

Instructions

Combine all ingredients in a large bowl. Whip together until stiff peaks form. Scoop into zip-lock bag, and freeze for 30-35 minutes. Cut one corner off the bag, and pipe into dishes.

Keto Cinnamon Pretzels

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Ingredients

PRETZEL

1 1/2 cup mozzarella shredded
2 tbsp cream cheese
3/4 cup almond flour
1/4 cup coconut flour
1 egg beaten

CINNAMON-SUGAR COATING

3 tbs coconut oil melted
1 tsp butter melted
1/2 cup monk fruit or sweetener of choice
2 tbs ground cinnamon

Instructions

Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
In a glass or microwave safe bowl, microwave the mozzarella and cream cheese for 1 minute. Half way through stir the mixture.
Add in almond flour, coconut flour, and beaten egg, stir.
Divide your dough into 5 sections and form each one into a pretzel shape and place on baking sheet. If you find your dough too sticky, wet your hands.
Bake for 15 minutes or until lightly browned

Cinnamon-Sugar Coating

In a small bowl, melt the coconut oil and butter in microwave (About 15 seconds).
In a separate small dish, whisk together the sweetener and cinnamon.
Brush the pretzels with the coconut oil and butter mixture, then immediately toss into the cinnamon-sugar mixture to coat.

Notes

The first time I made these, I cut the dough into 4 pretzels and baked for 20 minutes. They turned out perfectly, but we had them just before dinner ... and were then so full we didn't have dinner.

Low-Carb Philly Cheesesteak Bowl

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Ingredients

1 lb lean ground beef
1/2 c beef broth
1-2 Tbsp Worcestershire sauce
2 medium onions
3 green peppers
5-6 mushrooms halved
1 tsp olive oil
4 slices provolone cheese
salt & pepper as desired

Instructions

Brown the ground beef in a nonstick skillet.
Drain excess fat from skillet and add broth and Worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
Cut peppers and onions into large pieces and place in a medium bowl. Αdd mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

Sugar-Free Russian dressing

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Ingredients

1 Tbsp onion powder
1 c mayonnaise homemade, or high quality
1/4 c sugar free ketchup
1 tsp hot sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp white pepper

Instructions

Blend all the ingredients together in a medium sized mixing bowl.
Whip until thoroughly combined.
Place in the fridge for 20 minutes to allow flavors to meld.
Cover and store in a tightly covered container in the fridge for up to 2 weeks.

Ruben in a Bowl

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Ingredients

1 lb corned beef brisket
1 head cabbage
3 Tbsp toasted sesame oil
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic minced
1 c swiss cheese shredded
4 Tbsp Russian dressing (see sugar-free recipe)

Instructions

Cut the corned beef leftovers into 1 inch slices. Set aside.
Chop the cabbage into 1/4" strips.
In a large heavy bottomed pot, heat the sesame oil on medium high heat.
Add the chopped cabbage, and season with salt, pepper, and garlic.
Sautee for 5-7 minutes, until golden brown. Turn frequently with a pair of tongs to avoid burning.
Place sauteed cabbage in bowl, and top with 1/4 cup cheese.
Heat the corned beef for 1 minute in the bottom of the hot pot.
Layer the corned beef on top of the cabbage and cheese.
Drizzle 1 Tablespoon Russian dressing over the top.

Keto Chocolate Mug Cake

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Servings 1

Ingredients

2 Tbsp butter
1 Tbsp coconut oil
2 tsp Unsweetened Cocoa Powder
3 Tbsp almond flour
3 tsp erythritol or monkfruit, erythritol/monkfruit blend
1 egg

Instructions

Add butter and coconut oil to a microwave-safe mug.
Heat on high for 20-30 seconds until almost melted. Stir until there are no solid lumps.
Add dry ingredients and egg and whisk until everything is incorporated.
Return mug to microwave and cook for 90 seconds.
Allow to cool.

Cheesy Garlic Chicken

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Ingredients

1 lb boneless, skinless chicken breasts cut into 1" pieces
2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes optional
salt and pepper to taste
3-4 cloves garlic minced
1/2 c tomatoes chopped
2 c broccoli cut into florets
2 c baby spinach
1/2 c mozzarella shredded, or cheddar, parmesan, or favorite melting cheese
4 oz cream cheese

Instructions

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through.
Add the garlic and saute for another minute or until fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook for another 3-4 minutes or until the broccoli is cooked through.
Serve with cooked pasta, rice, zucchini noodles or cauliflower rice.

Chorizo, Cherry Tomato and Feta Frittata

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Ingredients

3 large eggs
3 Tbsp milk
1/2 tsp olive oil
1/2 red onion chopped
1 clove garlic crushed
4 oz chorizo sausage sliced
1/2 tsp crushed red chili peppers or to taste
1 c cherry tomatoes halved
salt and black pepper to taste
1/2 c feta crumbled
4 Tbsp cilantro chopped

Instructions

Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
Remove from oven; sprinkle cilantro leaves on top and cut into wedges.

Easy Low-Carb Cheese Sauce

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Ingredients

1 1/4 c whipping cream
2 oz cream cheese
2 Tbsp butter
1/2 tsp ground mustard
1/2 tsp pepper
6 oz cheddar grated
3 oz Gruyere grated

Instructions

Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted.
Whisk in the ground mustard and pepper.
Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
Serve immediately as the sauce will thicken as it cools.

Notes

To reheat, add a splash of cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth, creamy, and hot.

If your cheese sauce is too thick or too thin for your preferences, add additional cheese to thicken or additional cream to thin.