Spiced Okra
I’ve been creating (and eating) a lot of keto diet appropriate meals lately and spiced okra is one of the fun side dishes I’ve come up with to use as a fiber rich, low carb side kick to any protein meal mail dish you wish …
Tag: dairy-free
Caprese Egg Salad Stuffed Avocados
I’ve been working on a ketogenic recipe series for the peeps over at BreakingMuscle.com where I just completed a really fun series on 20 ways to prepare poultry. You’ll have to check it out! I’m really enjoying the new keto challenge as it’s been really …
Lemongrass Pork Noodle Bowl
I rarely post noodle style meals. I’m just not a huge noodle eater and tend to lean towards rice in most cases. These skinny ramen noodles that I recently discovered, however, have me indulging in EVERYTHING noodle. These are a millet and rice based ramen that is absolutely perfect for this lemongrass pork noodle bowl.
Before you lecture me about how terrible traditional ramen is for you (it is)… these are not your college cuisine style instant ramen made with wheat and preservatives. These ramen noodles are made from organic rice and millet… and that’s it! Two ingredients. Too delicious to pass up. Millet and rice are naturally gluten-free grains that taste amazing together. This natural grain pairing has a slight nutty flavor and these noodles don’t turn out mushy after cooking (unless you let them sit too long, of course, like any other noodle). They also have a fast cooking time so if you were to make the lemongrass pork meatballs in advance, this whole meal can come together in 15 minutes!
The main punch of flavor in this lemongrass pork noodle bowl is bursting with citrus notes from the infusion of lemongrass paste in the meatballs as well as a hit of lime in the sauce. Rounding out the Asian goodness is a bit of heat from chilies, ginger and garlic paired with the tangy saltiness of a traditional fish sauce. The lemongrass pork meatballs can easily be made in advance and either refrigerated or frozen. Just reheat them and toss them in the noodle bowl with the quick cooking rice ramen and you have a nearly instant dinner for those busy weeknights!
Lemongrass Pork Noodle Bowl
Prep time
Cook time
Total time
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 4
Ingredients
- 2-3 rice ramen cakes
- 2 carrots, peeled and shredded or shaved
- 6 oz snow peas
- 2 green onions, sliced
- 1 tablespoon olive oil to grease the pan
- MEATBALL INGREDIENTS:
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic paste (sambal oelek)
- 1 tablespoon fresh grated ginger or use 2 teaspoons ground ginger
- 2 teaspoons fish sauce
- 2 teaspoons honey
- 1 tablespoon tapioca starch (can use cornstarch or GF flour blend)
- CHILI LIME SAUCE:
- ¼ cup water
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1-2 thai chilies, finely sliced or use 1-2 teaspoons red chili flakes
Instructions
- Place all meatball ingredients in a bowl and mix together.
- Form small balls with your hands and place in a large saute pan with a small amount of olive oil.
- Cook meatballs on medium heat until browned on all sides and cooked through.
- While meatballs are cooking, start the water boiling for the ramen noodles.
- Mix the chili lime sauce by whisking all of the sauce ingredients together and set aside.
- Once meatballs are done remove from the pan and keep warm.
- Cook the noodles and drain them. Toss them immediately into the pan that the meatballs were in along with the carrots, snow peas and chili lime sauce.
- Stir fry just a few minutes to incorporate the flavors.
- Dish into bowls and top with the meatballs and green onions.
Notes
Meatballs can be made in advance and kept in the fridge or frozen. Reheat just before eating.
Nutrition Information
Calories: 298 Fat: 10g Carbohydrates: 44g Sugar: 7g Sodium: 1411mg Protein: 9g
Creamy Chicken Wild Rice Soup {Dairy-Free}
Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. …
Christmas Breakfast Cookies
It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of …
Homemade Tater Tots with Sweet Smoky Aioli
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! Thank you for being supportive followers and readers. I really appreciate all of you coming here to read my ramblings and creating my recipes to grace your table too. This is an honor for a simple small blog like mine particularly because most of the other blogs mentioned have literally THOUSANDS if not a million regular followers. So THANK YOU for making me feel special!
To celebrate, let’s make some tots! Homemade tater tots are relatively simple but they obviously do take more time that just pulling some out of the freezer. The great thing about homemade tots, however, is that you can season them any way that you wish or even make them super cheesy! You can freeze them as well so the next time you need some tots to top your very Minnesotan tater tot hotdish, for example, you can just pull them out for a fast healthy topping.
These lovely little tots are paired with the same sweet smoky aioli I put over some venison steaks recently. A local restaurant makes homemade cheesy tots and pairs theirs with a similar style of saucy goodness and it’s truly to die for.
These tots start with par-boiled potatoes. The potatoes get just soft enough to shred but not soft enough that they crumble. Then you simply stir in the other ingredients, form them into a tot shape or whatever shape you prefer, and bake or fry to golden pillowy goodness. Mix up a little sweet smoky aioli to dip them in which is just an combination of mayonnaise, honey, mustard and barbeque sauce. Serve these hot with the sassy sauce and you have a mouth-pleasingly poppable little appetizer!
Homemade Tater Tots with Sweet Smoky Aioli
Prep time
Cook time
Total time
Author: Kari - CookingUpClean
Recipe type: appetizers
Serves: 45
Ingredients
- 2 pounds russet potatoes (about 5 medium sized), peeled
- 1 tablespoon gluten free flour
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ teaspoon chives
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½-1 teaspoon pink Himalayan salt (to taste)
- 1 -1.5 cups sharp cheddar cheese, or other cheese (optional)
- 1 cup coconut oil for frying or just a little brush of olive oil for baking
- SWEET SMOKY AIOLI:
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 1 tablespoon barbeque sauce (all natural)
- 1 garlic clove, minced
Instructions
- Place peeled potatoes in a large saucepan and cover with water to about 1 inch above potatoes.
- Boil potatoes 6-7 minutes. Drain and let cool.
- Finely shred the potatoes with a cheese grater or food processor.
- Drain as much water as possible from the shredded potatoes by squeezing them in a tea towel.
- In a large mixing bowl, add all other ingredients along with the potatoes.
- Form into tots with your hands.
- Heat coconut oil in a large pot. Fry tots without crowding the pan until just golden. About 4 minutes
- For baking, heat oven to 450 degrees and lightly grease a baking pan with olive oil. Bake until golden turning once halfway. About 20 minutes.
- To freeze, place fried/baked and cooled tots in an airtight container. Reheat in 400 degree oven about 15 minutes until warmed through.
- To make smoky aioli: combine all ingredients in a bowl and whisk until smooth!
Notes
nutrition info based on serving size of 5-6 tots with 2 tablespoons sauce
Nutrition Information
Serving size: 6 Calories: 211 Fat: 9g Carbohydrates: 26g Sodium: 276mg Protein: 5g
Apple Chutney Chicken
Thanksgiving is just a handful of days away so I’ve been preparing my home to host family and friends the entire weekend long. I am thankful for the opportunity to share food and laughter together with the people who mean the most to me. To …
Venison Steaks with Sweet Smoky Aioli
Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still …
Apple Chutney
Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll). Having picked an abundance of apples from my backyard orchard, making chutney was a great way to use up and preserve some of the goodness and have plenty of jars ready for gifting. Apple chutney is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat! Thanksgiving turkey will never be the same… and that’s a good thing! You can bet I’ll be serving alongside the traditional cranberry sauce for equal opportunity slathering of sweet and savory sauciness at my Thanksgiving table.
This recipe makes quite a bit so I’ve included instructions for canning as well. If you’re not into canning, this chutney keeps for several months in an airtight jar or you can certainly half or quarter the recipe. The uses for this apple chutney know no bounds. Spread it on crackers, biscuits, naan, or my favorite: spread it on chicken or pork (oh, the HAM!) and then let it bake up to beautiful sticky golden goodness.
Apple Chutney
Prep time
Cook time
Total time
Author: Kari - CookingUpClean
Serves: 16 cups
Ingredients
- 2 cups honey or organic cane sugar
- 2½ cups vinegar (white distilled or apple cider vinegar)
- 8 cups peeled and diced apples
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard seeds
- 2 tablespoons salt
- ⅔ cups raisins or golden raisins
Instructions
- Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
- Add apples and remaining ingredients and simmer, uncovered, about 25-45 minutes, stirring as the chutney thickens to desired jam consistency. Should taste well balanced and not overly vinegar in flavor.
- When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
- To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
- Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
- Canned chutney will remain good for 12-18 months or more.
Notes
This recipe can be halved or quartered for a smaller batch.
Nutrition Information
Serving size: ¼ cup Calories: 44 Fat: 0g Carbohydrates: 11g Sodium: 218mg Fiber: 0g Protein: 0g
Thai Basil Chicken
I’m on a Thai food and Asian cuisine kick. It’s truly some of my favorite flavor combinations. When it’s about to freeze outside (we had our first frost last night!), I love to use tender garden herbs en masse in tasty meals like tomato basil …
