Tom Yum soup Low Carb Keto friendly

Tom Yum soup Low Carb Keto friendly
This keto friendly Thai soup is one of the healthiest you can eat. Delicious and very quick to make using store-bought Tom Yum broth and the low carb low-calorie NuPasta noodles
Source:
Recipe type: Soup
Ingredients
  • 900 ml package of Tom Yum Broth
  • 210 g package or NuPasta Angel Hair (Konjac angel hair)
  • 150 gm of peeled pacific white shrimp
  • 2 cups (500 ml) lightly packed baby spinach
  • ¼ sweet red pepper, chopped
  • 2 dried chili peppers, crushed
  • 1 shallot thinly sliced
  • 2 cups (500 ml) oyster mushrooms stemmed & very roughly chopped
  • ¼ cup (60 ml) fresh cilantro chopped
  • 1 tablespoon (50 ml) of fish sauce
  • 1 tsp lime juice
Directions
  1. Prepare noodles
  2. Follow instructions on NuPasta Angel Hair package. Drain and rinse with hot water. Dry on paper towel. Set aside
  3. Soup
  4. Bring broth to a simmer in a large saucepan. Add shallot, crushed chili pepper, mushrooms, sweet red pepper. And shrimp. Bring to a simmer and cook until shrimp are light pink & opaque about 2 minutes. Add baby spinach, noodles, and cilantro. Simmer until noodles are heated add the fish sauce and lime juice at the end.
Notes
Where to buy Tom Yum Broth
I found it at the local Superstore in Calgary.
Can’t find ready-made Tom Yum broth
you can just add the following ingredients to 1 quart/liter low sodium chicken broth, 2 stalks lemongrass, 1 inch peeled galangal root, sliced into discs (or substitute ginger root) 4 wild lime leaves (optional)
NuPasta Angel Hair what is it? It is a gluten-free pasta made from the konjac plant. A 210 g package contains: 25 calories, 1 g fat, 0 mg sodium, 6 g carbohydrates, o g sugar, 6 g fibre, and 1 g sugar.
Where to buy
Can be found at Superstore, Wallmart, Well.ca

Tom Yum Soup

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)
If you do not have a Cuisinart Conventional & steam Oven direction for a standard oven are below. Kumquats may look like tiny golden oranges but sink your teeth into one of the fresh fruits, and you will notice they are quite a bit tarter. Remarkably similar is the superfood golden berries. Which are also Tart and a little bit sweet, when cooked with honey and rice vinegar, they create a rich glaze for the seared pork chops
Source:
Recipe type: Main
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 150g (5 oz)Pork Chops
  • 2 cups of Brussel Sprouts cut in half
  • 7ml Rice vinegar 1 ½ tsp.
  • 80g Kumquats 3 oz or golden berries
  • 7g Honey or Stevia
  • 1 tbsp butter
  • pork spice blend
  • 1 tablespoon brown sugar,
  • ½ tablespoon paprika,
  • ¾ teaspoon mustard powder, 1
  • teaspoon ground coriander,
  • ½ teaspoon kosher salt]
  • garnish
  • Fresh Cilantro chopped
Directions
  1. Mix the spice in a small bowl set aside
  2. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side,
  3. On a lined sheet pan, toss the halved Brussels Sprouts with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer on a foil or parchment paper lined baking pan place the browned pork chops on same pan and place on lower rack of convection steam oven Set to bake and steam, set the temp to 450 F, and time to 25
  4. Make the kumquat glaze
  5. While the veggies and pork chops are in the oven made the Kumquat or golden berry glaze. In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, or golden berries the honey, the vinegar and ½ a cup of water; season with S&P.
  6. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes until the kumquats or Golden Berries have softened, and the liquid has thickened. Whisk in 1 tbsp of butter
  7. Divide the roasted brussels sprouts between the plates and finished pork. Top the pork with the glaze. Garnish with the cilantro. Season with S&P to taste.


  8. Directions for Standard Oven
  9. Preheat the oven to 450°F.
  10. Cut the Brussels sprouts into ½.
  11. On a lined sheet pan, toss the Brussels with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
  12. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
  13. Make the kumquat glaze
  14. The same as above.
Notes
Golden-berriesWhat are Golden Berries? The golden Berry, also known as the Incan/Aztec berry or Cape gooseberry, is one of the many newly-discovered “superfoods” that offers a host of health benefitsin a small fruit about the size of a marble.
Golden Berries boast an impressive number of vitamins, minerals, and fiber — with only 74 calories per cup (140 grams).
Where to buy Golden Berries. I found these berries in Co-op and at Costco here in Calgary would also see them in a farmer’s market. They come out in early spring to summer.

 

Bavarian Red Cabbage (instant pot mini)

Bavarian Red Cabbage (instant pot mini)
A quick, delicious and easy side dish made so much faster by using the Instant Pot
Source:
Serves: 4-5
Ingredients
  • ½ large red cabbage, about 1- ½ pounds shredded to ½ inch thick
  • 5 slices of bacon chopped into pieces
  • 1 tablespoon r bacon grease
  • ½ large onion, small dice
  • 1 large tart apple, peeled, cored and sliced
  • 2 tablespoons red wine vinegar
  • ½ cup red wine
  • 1-2 bay leaves
  • ½ cup beef broth
  • 1 teaspoon salt
  • ¼ teaspoon ground cloves
  • ½ cinnamon stick
  • 1 ½ tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • To thicken red cabbage:
  • ½ tablespoon cornstarch dissolved in 1 tablespoon red wine + ½ tablespoon red wine vinegar
  • *1 tablespoon red currant jam (optional)
Directions
  1. In a frying pan place the chopped bacon and cook until crisp (set aside) reserve 1 tablespoon of the bacon grease.
  2. Remove the outer leaves from the cabbage and discard. Cut the cabbage in half and remove the core. Lay each half cut side down and slice the cabbage into 3 pieces. Cut each piece crosswise into ½ -inch strips. Alternatively, you can prepare the cabbage in a food processor fitted with a slicing disk. Set aside.
  3. Core the Apple and cut in half then quarters and slice or use the food processor fitted with a slicing disk. Set Aside
  4. Set Instant Pot to Sauté. Wait until it says hot then add the bacon grease. Add the onion and apple and sauté until soft, about 10 minutes. Hit Cancel button.
  5. Add the cabbage. Add the red wine vinegar, red wine, beef broth, bay leaves, salt, cinnamon stick, ground cloves, and brown sugar. Sprinkle flour over top of cabbage and gently stir, just until you do not see any lumps.
  6. Select Manual and adjust the time to 8 minutes. Do a quick release 10 minutes after the end of cooking cycle. Hit Cancel.
  7. Press Sauté. Bring to a boil and add the cornstarch slurry. Stir and let boil for about 5 minutes until thickened. If using, stir in bacon pieces and if using red currant jam and taste for seasoning.
  8. Discard the bay leaves and cinnamon stick before serving.

 

Baked Ziti Instant Pot Mini

Baked Ziti Instant Pot Mini
Get the cheesy, slow-cooked flavor found in a traditional Baked Ziti right out of your pressure cooker! In only 25 minutes,
Source:
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 280 gm (10 oz) 2 links Hot or Sweet Italian Sausage)
  • ½ green bell pepper chopped
  • 1 tablespoons olive oil
  • ½ cup onion diced (½ medium onion)
  • 3 cloves garlic minced
  • 1 680 ml(~23-oz) jar tomato sauce
  • 1 ¼ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaves
  • salt & pepper to taste
  • 230 gm (½ lb). dried Ziti pasta
  • 112gm (4oz.) shredded mozzarella
  • ¼ cup grated parmesan cheese
  • Handful fresh basil chopped
Directions
  1. Brown Italian Sausage in pressure cooker using the Brown/Sauté function, breaking apart as it cooks until sausage is no longer pink, about 5 minutes. Drain if needed.
  2. Add in olive oil, onion and garlic, bell pepper and sauté until mostly tender, about 3 minutes.
  3. Stir in tomato sauce, water, dried basil, dried oregano, bay leaf salt & pepper. Add Ziti. Ensure the sauce covers the Ziti.
  4. : Lock pressure-cooker lid in place pressure cook 5 minutes.
  5. Once the timer chimes, Quick release pressure at once, stir and taste to ensure seasonings are good. Adjust as needed. Stir in cheeses Mix well. Garnish with fresh basil.
Notes
If you are using sausages with casing remove the casing

If you are using Costco brand Italian sausages (2 links is the right amount).

You can substitute penne Noodles for the Zita noodles

 

Squash Dates Garlic & Thyme

Squash Dates Garlic & Thyme
A simple & delicious side dish is a blend of the sweetness of the squash, dates, and coconut oil balanced by garlic and thyme
Source:
Serves: 2-3 servings
Ingredients
  • 1 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges
  • 1 tbsp. of fresh thyme
  • 3 garlic clove, minced
  • 1 tbsp. Olive oil
  • 2 tbsps. Coconut oil or unsalted butter
  • Kosher salt and freshly ground black pepper
  • 12 dates, pitted,
  • Flaky sea salt (such as Maldon)
Directions
  1. Preheat oven to 425°. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until almost tender, approx. 40 minutes. Reduce the heat to 300 Add dates; toss to coat. Roast until squash is very tender and dates are soft, approx. 10 minutes.
  2. Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash and sprinkle with sea salt.
Notes
you could substitute butternut squash for the acorn if you prefer.

 

Chinese Barbecued Ribs Mini Instant Pot

Chinese Barbecued Ribs Mini Instant Pot
Here are moist, flavorful ribs made with a sweet and sour barbecue sauce that is ready in less than an hour. This rich dark delicious glaze is especially good when made with hoisin sauce which gives it an oriental flavor
Source:
Serves: serves 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 lb spareribs
  • 1 cup apple juice
  • Salt & Pepper
  • For the Sauce
  • ½ cup ketchup
  • ¼ cup soy sauce
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 cloves garlic, finely minced
  • 1 tsp cornstarch
  • ¼ cup honey
Directions
  1. Make the Sauce: Mix Ketchup, soy sauce, lemon juice, vinegar, hoisin sauce, garlic, cornstarch. DO NOT ADD THE HONEY
  2. Liberally salt and pepper both sides of a slab of ribs. Cut the slab into pieces that will fit in your Instant Pot.
  3. Pour apple juice into Instant Pot. Place ribs into the pot, drizzle with ¼ cup of BBQ sauce and secure lid. Make sure it is set to "sealing."
  4. Set it to the Manual timer for 25 minutes. It will take a few minutes to heat up and seal the vent. Once timer counts down, let sit another 5 minutes then release steam by turning the valve to "venting." Turn on oven to broil (or heat your grill) while you are waiting for the 5-minute resting time.
  5. Remove ribs from Instant Pot and place on a baking sheet. Slather on both sides with sauce
  6. Add Honey to the remaining sauce set aside
  7. Place under broiler (or on the grill) for 5-10 minutes, watching, so it does not burn. Remove and brush with sauce honey mixture place under broil and back on the grill for another 2 to 4 minutes.
Notes
No rice vinegar you can substitute ½ water ½ regular vinegar.
Want a barbeque smoke flavor add a teaspoon of liquid smoke to the sauce
The Ribs can be made earlier in the day or day before and placed in the Sauce to marinade until ready to use.

 

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce

Instant Pot Mini Spaghetti with Herb Enhanced Meat Sauce
This perfectly cooked spaghetti noodle is simmered in a savory herb-enhanced meat sauce with just a touch of spicy heat. A quick dinner that's ready in less than 30 minutes with only a single pot to clean! And so delicious you will be having seconds
Source:
Recipe type: main
Serves: serves 2-3
Cook time: 
Total time: 
Ingredients
  • 250 gm (½ lb) ground beef
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp Aleppo Chili Pepper
  • ½ tbsp. Italian seasoning
  • ½ tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large shallot, thinly sliced
  • 1 cup chicken broth or stock
  • 398 ml ( 14 oz) can tomato sauce
  • 185 gm (approx. ½ box or 6 ½ oz) spaghetti
  • 1 bay leaf
Directions
  1. In a medium bowl mix together ground beef, salt, pepper, Italian seasoning, and Aleppo Chili Pepper. Turn the Instant Pot to sauté. When the Instant Pot shows HOT in the display adds the olive oil. Heat the oil until it simmers add the shallot and cook until translucent add the garlic and cook for another 30 seconds then add the ground beef mixture. Cook until the meat has browned.
  2. Once the beef has browned, turn the Instant Pot off. Pour half of the chicken stock over the meat and deglaze the pot by scrapping any tiny food particles adhering to the bottom of the pan. These delicious particles will add additional flavor to the meat. Add the rest of the chicken broth on top of the meat. Break the spaghetti to fit into the Instant Pot and lay them on top of the meat. Cover the spaghetti with the tomato sauce, add the bay leaf then close the lid turning the venting valve to sealing.
  3. Cook the spaghetti on high pressure using the manual function for 5 minutes (or half the time on the back from the box of noodles you are using). Once the pot has completed the cooking, let the pressure release naturally. Remove the lid and mix up the noodles, sauce, and meat. No need to strain any excess liquid. Serve hot and garnish with parmesan cheese and fresh herbs.
Notes
Aleppo <g class=If you do not have Aleppo Chili Pepper. It may be difficult to obtain now as it is grown in Syria. Because of the conflict in this area, they will not be exporting this spice for some time. However, you can make a close substitute by mixing 4 parts sweet Paprika with one part Cayenne and a tiny pinch of salt.-- If you really really must you can also use crushed red pepper.


As it was impossible to find just 250 grams of ground beef I bought Salisbury Steak Patties which came in the 250 grams size.

 

Kale with Caramelized Leeks Stir-fry

Kale with Caramelized Leeks Stir-fry
Leeks and kale are packed with flavour. The Leeks imparting a sweetness to the kale that complements this stir-fry perfectly. Such a tasty dish for so few ingredients.
Source:
Recipe type: Side Dish Stir Fry
Ingredients
  • 1 leek, greens removed, white part halved then sliced lengthwise into thin strips
  • 5 oz (approx. 4 stems) of Curly Kale (thinly sliced ribs discarded)
  • 1 tablespoon butter
  • 1 tablespoon water
  • Salt & Pepper to taste
Directions
  1. Heat the butter in a large pan over medium heat until melted.
  2. Add the leeks strips and cook for 6-8 minutes, stirring occasionally, until softened and bits of brown are showing.
  3. Add the Curly Kale and 1 tablespoon water. Cook for addition 3-5 minutes stirring to wilt the Kale.
  4. Season with salt & pepper.
Notes
Leeks grow best in sandy soil leaving their inner layers hiding some dirt. After halving the leeks, vigorously rinse between the layers to remove any grit.

 

Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)

 

Cabbage, Sausage & Potato Soup ~ (Mini Instant Pot)
This Cabbage, Sausage and Potato Soup recipe is a hearty and comforting, soup that has the best of savoury flavours. Using the Instant Pot, you can have this on the table in less than 30 minutes. Bonus it is just as tasty the next day.
Source:
Recipe type: Soup
Serves: 3-4 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 hot Italian sausages*, sliced into bite-sized pieces
  • 1 tablespoons extra-virgin olive oil
  • ½ medium onion, chopped
  • 1 medium carrots, peeled and cut into ½ “pieces
  • ½ small green cabbage, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 5 cups chicken or vegetable stock
  • 5 -6 baby potatoes, cut in half
  • ½ sweet green or red pepper
  • 2 teaspoons dried Italian seasoning,
  • ½ teaspoon celery salt
  • 1 bay leaf
  • 1 tablespoon fish sauce **
  • Kosher salt and freshly-cracked black pepper
Directions
  1. Set Instant Pot to the sauté setting when the display shows hot add the oil. When the oil begins to shimmer; add the sausage to the Instant Pot.
  2. Cook for two to 3 minutes then add onion.
  3. Continue to cook a few more minutes until onion is translucent and just starting to brown in a few places.
  4. Add the garlic cook for one more minute.
  5. Pour in chicken broth and stir to loosen any browned bits.
  6. Add all the seasoning except the fish sauce and salt
  7. Add cut up potatoes.
  8. Turn the Instant Pot off.
  9. Close lid making sure vent is closed.
  10. Cook on High Pressure for 6 minutes.
  11. Do a Quick Release of Pressure, open lid, add chopped cabbage, carrots, sweet Pepper and stir well.
  12. Close lid, again making sure vent is closed.
  13. Cook on high 5 more minutes.
  14. Do a Quick Release of Pressure, open lid, add the fish sauce** and season to taste with freshly ground black pepper. As Fish sauce is quite salty, you may not need to add additional salt.
Notes
** Fish Sauce although can smell pungent when combined with other ingredients such as herbs’ it mellows out and adds a rich and savoury umami–richness to a dish.

 

Top-Notch Chili (Instant Pot)

Top-Notch Chilli (Instant Pot)
A great tasting chilli ready in 18 minutes instead of hours. This Recipe great for the Instant Pot Mini (3 quarts)
Cuisine: A great tasting chili ready in 18 minutes instead of hours
Recipe type: Instant Pot
Serves: 2-3 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 398 gm (15 oz) can of kidney beans, drained & rinsed
  • 1 ½ tablespoons oil
  • 500 (1 lbs) lean ground beef
  • ½ large red onion, chopped
  • 1 ½ tbsp chilli powder
  • 1 jalapeno pepper, diced (for less hot remove seeds and membranes)
  • 1 398 gm (15-ounce) can diced tomatoes
  • 1 398 gm (15 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 2 cloves, minced garlic
  • 1 teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ¾ tsp salt
  • ½ teaspoon pepper
  • 250 gm (8 oz) frozen corn kernels
Directions
  1. Set Instant Pot to sauté heat the oil until hot (hot will show on display when ready)
  2. Place the ground beef and onion in the cooker and cook until ground beef is lightly browned about 6-7 minutes
  3. Stir in chilli powder and jalapeno peppers and cook 1 more minute
  4. Add remaining ingredients except for the corn. Securely lock the lid and ensure the steam releases handle is in the sealed position. Set for 8 minutes on high
  5. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure
  6. Set Instant Pot to sauté and stir in frozen corn kernels. Let simmer 3 minutes before serving

 

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