Tag Archives: Yummy

Cheers to a sweet indulgence that breaks no “keto” rules

Yesterday afternoon, my husband and I were at Saravana Bhavan for lunch.  Me hankering for my favorite combination platter, him scanning for his keto friendly options.  And when my plate came with sheera (a cream of wheat dessert), he was not a happy camper.  It was like a three-year-old who wanted to have the same dessert, but his disciplined nature would not allow him to!

Back home, I kept hearing the little groans of wanting a similar dessert.  So, with the ingredients in our pantry and fridge, I whipped up these almond dessert cups.  He loved them and of course, I was happy that they were ready in about 20 minutes (minus the refrigeration time, if you prefer it cold).

Ingredients:

1.5 cups milk (I used 2% since that’s what I had at home)

.5 cup heavy cream

1.5 cups almond flour

1 cup allulose (you could use erythritol)

1 tsp cardamom powder

2 tsp sliced almonds (plus a few more for decorating)

4 tsp ghee

How To:

Pour the milk and heavy cream into a heavy bottom pan and warm the mixture ever so slightly over a low flame.

Turn off the stove, sprinkle the almond flour, allulose, and cardamom powder into the milk/cream mixture and mix thoroughly with a wooden spoon or spatula.

Turn the stove back on, add the ghee and keep stirring the mixture at medium heat till it thickens and is the consistency of thick glue (about 15 minutes).

Turn off the stove and portion the dessert into six little cups and top with the remaining almonds.

Enjoy!

PS.  You can have it warm or serve it cold after sticking it in the fridge for an hour.

 

First blush of love with kohlrabi

Yes, you might say that for someone who cooks often, I’ve been living under a rock.  I had never tasted kohlrabi and while I had spotted it at farmers’ markets, I had never adventured to cook with it.  But all that changed with a recent discovery – that it is a versatile vegetable that is low in carbs.

“What does it taste like?”, I asked my favorite farmer.  She said it had the slight spiciness of a radish married with the crispness of a green apple.  I proceeded to buy a bunch and cautiously tasted a slice.  The taste and the texture translated into my aha moment – this might be a good low carb substitute for potatoes in any number of dishes, enabling my husband to indulge in a version of some of his favorite high carb foods.

The stew that I created is a favorite from my childhood days.  Dad and mom made this concoction of ginger, green chilies, potatoes, onions and coconut milk which was the perfect accompaniment to steamed rice or fresh bread.  Out went the potatoes and in came the kohlrabis to make their debut in this simple, yummy comfort food which turned out to be a big hit.

Ingredients:

3 medium-sized farm fresh kohlrabi, skin removed and chopped into cubes

1 large red onion chopped into pieces the same size as the kohlrabi

6 green chilies, 2 finely chopped and four sliced vertically (less if you can’t tolerate heat)

1.5-inch piece ginger finely chopped

1 tsp salt (or more to taste)

1 cup coconut milk

How To:

Place all the ingredients except the coconut milk in a pan, cover the vegetables with water and cook covered till the kohlrabi is firm but done – a fork inserted should slide in easily, but the vegetable should retain its shape (about 15-20 minutes).  At this point, there will be some water in the pan, but it will not be watery.

Add the coconut milk, mix gently and simmer the mixture for a few minutes.

Turn off the stove and wait 10 minutes before serving the stew with steamed rice or bread.

The result is super yum and a gift for those on a low carb diet.

Tip:  You could also puree this and serve it as a soup and it tastes amazing, the combination of chilies and coconut milk playing a tropical dance on your tongue!

If you cook kohlrabi frequently, I’d love to hear your suggestions!

A taste of Thai in 10 minutes

By Lakshmi:

I was famished at lunch.  I had finished an intense workout and my body was craving too many things!  If I gave it permission to indulge, I would end up negating all the benefits of a good workout.  So I gave myself a challenge to have lunch ready in 10 minutes.

As usual, I peeked into the refrigerator to see what I might have available that could be turned into a yummy meal in 10 minutes flat.  Here’s what caught my attention.

image (23)
Whole grain bread, peanut butter, Sriracha sauce, basil and spring onions

The ingredients suggested the flavors of Thai cuisine and I decided to create open face, finger sandwiches that would play to all my cravings!

I lovingly spread a nice layer of crunchy peanut butter on the bread.  Next I zig zagged my way over the bread with Sriracha sauce.  On went the finely chopped basil and spring onions.  The ready sandwiches went into the toaster to be toasted for five minutes.  Once they were out, I cut each slice into four slender pieces.  My lunch was ready to eat in 10 minutes flat.  The sandwiches looked beautiful and tasted delicious with one improvement for the next time.  I should remove the crust so it looks perfect:)

image (22)
My Thai inspired sandwiches are ready to eat