Perfectly Melted Cheese

gruyere

I like to get creative with recipes and substitute many ingredients to make new flavors.  I recently found however that I struggled with melting hard aged cheeses while experimenting.  Asiago, parmesan, and gruyère don’t melt as well as softer cheeses and often you get a lumpy greasy mess.  This is where we borrow a technique from molecular gastronomy.  Add Food Grade Sodium Citrate.

Sodium citrate is considered an emulsifying salt.  Basically it’s an additive that reduces the cheese’s acidity, makes the proteins in the cheese more soluble, and prevents it from separating into a greasy mess.  It creates a smooth, creamy texture that will never “break.”

Perfectly Melted Cheese Dip

  • Servings: Varies
  • Difficulty: Moderate
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First bring your cold water to a simmer in a pot large enough to hold your cheese.  Add your sodium citrate to the water and allow it to dissolve.  Once that’s dissolved start adding your cheese a little at a time and blending into your water with an immersion hand blender.  You’ll want to serve your cheese immediately after it’s all melted.  Enjoy!

Cauliflower Salad

Keto dieters are always on a quest for a “substitute” for their favorite foods.  Summer is fast approaching and in this case we wanted something that would fill the role of potato salad at our summer cookouts.  That’s when we came up with this amazing Cauliflower (No Potato) Salad!  It has all the flavor and almost the same mouth feel as real potato salad!  Check it out!

Cauliflower Salad

  • Servings: 8
  • Difficulty: Moderate
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  • 1 Medium Sized Head of Cauliflower (600g)
  • 6 Boiled Eggs, Peeled
  • 2/3 Cup Mayonnaise (Don’t use light mayo, it has more carbs!)
  • 3 Tbsp Yellow Mustard
  • 3 Tbsp Pickle Relish
  • 1/8 Cup Raw Chopped White Onion
  • Lite Salt and Pepper to Taste
  • Parley and Egg Slices to Garnish if Desired

Bring a large pot of water to a boil on the stove.  While that’s heating break the cauliflower florets into bite sized pieces.  Once your water is boiled add your cauliflower to the pot and cook until they’re tender.  If you have a food steamer or another method you prefer you can prepare the cauliflower that way.  It just has to be cooked tender.  Assuming you already know how to hard boil an egg and you’ve cooked the six eggs break them open and separate the yolks into a small bowl and mash them up.  (If you don’t here is How to Cook a Hard-boiled Egg.)  Take the egg whites and break or slice them down into small bite sized pieces.  After that it’s as easy as mixing all the ingredients together in a large bowl!

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This salad tastes best when it is allowed to chill overnight in the refrigerator.  Enjoy!

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1/8th Recipe:  191 Calories, 16.7 g Fat, 6 g Protein, 0.3 g Net Carbs (2.3 g Carbs, 2 g Fiber)\

Brussel Sprouts Alfredo with Bacon

We typically make too many vegetables when we make them.  We always encourage our children to eat them but it seems like we always overestimate how much they’ll actually consume.  So invariably we will always have a Tupperware container of something green in the fridge that they didn’t eat.  Tonight’s quick recipe incorporates our leftover vegetables (and sauce from last nights chicken alfredo) spiced up a bit.

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  • Approximately 1 Serving Brussel Sprouts
  • One Serving Alfredo Sauce
  • 2 Slices Bacon
  • Salt and Pepper to Taste.

Chop your bacon up into 1/4 inch pieces and place in a small skillet.  Cook the bacon medium heat until it’s browned and crisp.  Pour one serving of your leftover alfredo sauce over you brussel sprouts.  Reheat your brussel sprouts in the microwave until hot.  Stir your bacon pieces into the alfredo and brussel sprout mixture and add salt and pepper to taste.  It’s quick, simple and makes use of some of those leftovers!  Enjoy!

Garlic Basil Marinara Sauce

Pre-keto spaghetti was a staple in my diet.  I could load up on bowl after bowl of the stuff.  Something about the tender pasta mixed with a rich marinara sauce got my blood moving!  Well, not literally, but you could say my affections were strong for the stuff.  Post-keto I found that many prepackaged marinara sauces had added sugars.  Seriously?!  High fructose corn syrup?!  I sought out recipe after recipe trying to find a sauce I would enjoy.  After experimenting with some different combinations I finally came up with one I love.  Garlic Basil Marinara.  This sauce is great on zoodles (Get a Paderno Spiral Vegetable Slicer! It’s amazing!  More to come on this…), keto pizza or as a dipping sauce for cauliflower breadsticks.

Garlic Basil Marinara Sauce

  • Servings: 6-8
  • Difficulty: Easy
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  • 28 Oz can Peeled Whole Tomatoes
  • 2 Tsp Garlic powder
  • 1 Tsp Onion Powder
  • 2 Tsp Dried Basil
  • 1 1/2 Tsp Dried Oregano
  • 1 Tsp Dried Parsley
  • 1 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 3 Tbsp Red Wine Vinegar
  • 1/4 Cup Extra Virgin Olive Oil

Puree your tomatoes in a blender until consistency is liquid.  (Ninja blenders work great!) Add the remaining ingredients and blend it a little more until evenly mixed.  Heat the sauce over medium heat until hot.  Serve however you’d like!

Serving Size 1/2 Cup, 84 Calories, 7 g Fat, 1 g Protein, 3.5 Net Carbohydrates