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Two cookbooks for the Keto diet

Ultimate Keto Breakfast Hash (Photo by Charlotte Smythe)

Two new cookbooks are here to help those who follow the Keto diet find a delicious variety of foods to make.

First is “One-Pot Keto Cooking” by Charlotte Smythe, founder of food blog Clean Foodie Cravings. This collection of 75 low-carb meals are easily made that will also make clean-up a breeze.

Whether its a skillet, sheet-pan or baking dish, these full meals are ready to feed everyone and get dinner on the table as soon as possible. There are 5 recipe chapters, and one chapter devoted to basics.

30-Minute Skillet Meals have such dishes as Fall Harvest Stir-Fry and Italian Sausage and Peppers, while No Mess Sheet-Pan Dinners have Easy Weeknight Carnitas Tacos and Sticky Sheet-Pan Pork Ribs. Oven to Table has Date Night Salsa Verde Chicken Bake and Irresistable Green Bean Casserole. Comforting Soups and Stews have recipes for Instant Pot Chicken Noodle Soup and Hearty Sunday Beef Chili. And a variety of eggs are in Sunny-Side Up with Mushroom and Leek Frittata and Fancy Avocado Eggs.

I love Butter Chicken, so I tried Smythe’s recipe for it. It came out really well, and those of us who love Indian food in the house devoured it.

If you’re in the mood for breakfast food, try the recipe for Breakfast Hash that follows, it will fill you up!

“One-Pot Keto Cooking” is published by Page Street Publishing. It is $21.99

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Also for Keto dieters looking to save some money is “The Frugal Keto Cookbook” by Emily Pierce, founder of the blog Keto Copy.

There are 75 recipes that intend to bring the flavor and not break the bank with eight chapters.

Money-Saving Mains has dishes like Savory Turmeric Spiced Chicken and Spicy Sausage with Collards. Small Plates, Sides and Starters has recipes for Superbowl Stuffed Mushroom Caps and Sesame “Fried” Goat Cheese Balls. Super Frugal Soups and Salads has dishes like “Not So French” Onion Soup and The Best Cobb Salad. Beats the Bake Shop Breads and Rolls brings Snickerdoodle Muffins and You Can Have Buns Again Hamburger Buns. Budget-Friendly Breakfast and Brunch includes better Than the Diner Pancakes and French Toast-less Toast. Dollar-Saving Dips, Chips and Sauces have Crispy Parmesan Chips, Bacon Jalapeno Popper Dip and Ballpark Nacho Cheese Sauce. “Use It Or Lose It” Leftover Land brings dishes that you can reuse ingredients from previous recipes, like Philly Cheesesteak Skillet. And Dough-Stretching Desserts has Saturday Morning Chocolate Donuts and Lemon Loaf.

We enjoy pork loin, so I tried their One-Pan Roast Pork Tenderloin and everyone loved the seasonings they used on it, and once again, it got ate up. And you can try it at home too with the recipe that follows.

“The Frugal Keto Cookbook” is published by Page Street Publishing. It is $21.99.

Contact Amy Phelps at aphelps@newsandsentinel.com.

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Reprinted with permission from “One-Pot Keto Cooking” by Charlotte Smythe, Page Street Publishing Co., 2020

ULTIMATE KETO BREAKFAST HASH

Have you ever fantasized about breakfast the night before or while you sleep? Now I know I am not alone on this one. So, if you’ve ever had a breakfast fantasy, you were probably dreaming about this hash. Because let me tell you, this is one you just can’t go wrong with. The cauliflower soaks up all the flavor of the kielbasa sausage while giving you the body and texture we have all come to love from a potato-based hash.

6 oz (170 g) no-sugar-added kielbasa sausage, sliced

1 tbsp (14 g) butter

1 tbsp (15 ml) avocado oil

1/2 red bell pepper, cut into 1/2-inch (1-cm) cubes

1/2 orange bell pepper, cut into 1/2-inch (1-cm) cubes

4 oz (113 g) pearl onions, peeled

2 cloves garlic

1 small head cauliflower, cut into 1/2-inch (1-cm) florets

Sea salt and black pepper

1 tbsp (3 g) finely chopped fresh chives, to garnish

4 eggs (optional)

If you are adding eggs, preheat the oven to 425∂F (220∂C, or gas mark 7).

Heat a cast-iron pan over medium-high heat and brown the kielbasa sausage, about 3 to 5 minutes. Remove the sausage from the pan and set it aside.

Lower the heat to medium. Add the butter and avocado oil to the pan along with the bell peppers, onions, garlic and cauliflower florets. Saute the vegetables for 5 to 7 minutes. Season with salt and pepper. Cover the pan and continue to cook the vegetables for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender.

Return the sausage to the pan and stir to combine with the cauliflower mixture. If you aren’t adding eggs, garnish with chives and serve.

If you are adding eggs, use a spoon to create four wells. Crack an egg into each well. Sprinkle the chives and a couple pinches of salt and pepper on top and transfer the pan to the oven. Bake until the eggs set and the yolks reach your desired consistency, about 7 minutes. Serve immediately.

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Reprinted with permission from “The Frugal Keto Cookbook” by Emily Pierce, Page Street Publishing Co., 2020.

ONE-PAN ROAST PORK TENDERLOIN

This one-pan dinner is ready in 45 minutes and is absolutely packed with flavor. This recipe uses one of the best do-it-all seasonings on the market: steak seasoning. A mixture of salt, pepper, dehydrated onion, garlic and other spices, it’s a must-have pantry staple. Several varieties of steak seasoning are sold at bulk warehouse stores, which takes the price to pennies per serving. We will also build a delicious sauce in the same pan we roast the pork in to incorporate the flavors from roasting the tenderloin. This pork roast is delicious served with a leafy green or chunks of roasted cauliflower.

Serves 4

1-2 lb (454-907 g) pork tenderloin

1 tbsp (8 g) steak seasoning

2 tbsp (30 ml) vegetable oil

1 cup (240 ml) heavy cream

1 tbsp (15 ml) stone-ground mustard

Preheat the oven to 350∂F (177∂C, or gas mark 4).

Pat the pork tenderloin dry and coat it in the steak seasoning. Heat a 12-inch (30-cm) cast-iron skillet over high heat. Pour in the oil and place the pork tenderloin in the pan. Let the pork sear for 5 minutes. Turn the pork tenderloin to the other side and roast it in the oven for 30 minutes.

Remove the pan from the oven and place it on the stove.

Remove the pork from the pan and place it on a serving platter. Cover it loosely with foil. Turn the burner onto low heat and add the cream and mustard to the pan. Whisk the sauce together in the pan making sure to scrape up all the great flavor from the bottom of the pan. Heat the sauce over low heat for 3 to 5 minutes to allow the sauce to thicken.

Let the pork rest for 5 to 10 minutes, then slice it into 1-inch (2.5-cm) sections and serve it with the sauce.

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