Spiced rosemary Christmas nuts

Ingredients

• 4 cups raw, unsalted mixed nuts
• 4 tablespoons butter, melted
• 4 tablespoons fresh rosemary, chopped
• 2 tablespoons brown sugar ( I used coconut )
• 2 teaspoons course salt
• 1 teaspoon cayenne pepper

Instructions

1. 1. In a preheated 350 degree oven, roast the nuts dry for 10 minutes.
2. 2. In a medium size mixing bowl, mix together the melted butter, rosemary, brown sugar, salt and cayenne pepper. Add in the warm nuts and toss to combine.
3. 3. Serve warm immediately, or leave at room temperature.
4. 4. Will keep in an airtight container for 1 week.

Notes

These nuts are mild spicy. But if you like your nuts spicier, add in another teaspoon cayenne pepper.

Leczo / Lesco

Hungarian Lecso Recipe - Tomato-Pepper Stew Recipe

Ingredients

• 2 tablespoons bacon grease or oil
• 1 medium onion, sliced thinly
• 1 pound banana or Italian or green bell peppers. cut into 1/4-inch strips
• 3 large very ripe tomatoes, peeled and chopped
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt (less if using sausage)
• 1 tablespoon sweet Hungarian paprika
  optional: add cubed courgettes
   garnish with herbs

Preparation

• In a large skillet, saute the onion in bacon fat or oil over low heat for 5 minutes. Add pepper and cook another 15 minutes. Add tomatoes, sugar, salt and paprika and cook for another 25-30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce.
  
  Variations

• Toward the end of the cooking time, add 4 beaten eggs and mix in.
• For a main meal, add 1 1/2 pounds smoked or fresh Hungarian sausage.
• For a lunch, serve in a bowl topped with a fried egg.
  

, 

Chili con carne otherwise

  this time baked in pear shaped mini squashes  topped with cheddar cheese

 all the usual ingredients for chili con carne minus beans

Ingredients

2 tablespoons coconut oil or dripping
1 green bell pepper, large diced
1 red bell pepper, large diced
1/2 cup red onion, large diced
2 kg minced beef
1 tsp chili powder
3 tablespoons ground cumin
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 teaspoons Himalayan salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 Roma tomatoes, diced
2 tablespoons chopped fresh coriander leaves
  grated cheddar cheese

Directions

Heat oil in a large frying pan over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned . Add the diced tomatoesand simmer for about 10 minutes, stirring occasionally.

To serve, garnish chili with cilantro. If desired, top with shredded Cheddar, sour cream, and sliced scallion tops.



 Served in roasted pear shaped squashes




  Polish_pls

Skladniki

2 lyzki oleju kokosowego lub smalcu wolowego/innego
1 zielona papryka pokrojona w kostke
1  czerwona papryka jw
1/2 szkl pokrojonej w kostke cebuli
2 kg mielonej wolowiny
1 lyzeczka chilli ( wiecej zaleznie od mocy )
3 lyzeczki mielonego kminy rzymskiego
2 zabki czosnku rozgniecione
1/4 lyzeczki cayenne
2 lyzeczki soli himalajskiej
1 lyzeczka grubo zmielonego pieprzu
1/2 lyzeczki czosnku w proszku
3 pomidory Roma pokrojone w kostke
2 lyzki kolendry drobno posiekanej
 starty cheddar / kwasna smietana

 Sposob przygotowania

podgrzac tluszcz na duzej patelni  na srednim ogniu.
dodac pokrojona papryke i cebule, zrumienic.
 Dodac mielona wolowine + przyprawy i podsmazyc do zrumienienia.
 Na koniec dodac pokrojone pomidory i dusic przez ok 10 min mieszajac od czasu do czasu.

Podawac posypane posiekana kolendra lub z dodatkiem tartego sera/kwasnej smietany

Kofta -keto adapted, low carbs

   easy to follow recipe sourced at  http://www.bbc.co.uk/food/recipes/lamb_kofta_curry_60692

I made a few changes to adapt it to low carbs, grain free requirements

Ingredients

• 1 onion, roughly chopped
• 2 plump green chillies (deseed first if you prefer)
• 15g/½oz chunk fresh root ginger, peeled and roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tsp flaked sea salt
• 2 tsp garam masala
• ¼ tsp hot chilli powder
• 1 tbsp tomato purée
• freshly ground black pepper
• 600g/1lb 5oz  minced lamb
• 3 heaped tbsp finely chopped, fresh coriander leaves
• thick natural yogurt and fresh coriander, to serve (optional)

For the sauce

• 3 tbsp ghee or sunflower oil
• 2 onions, roughly chopped
• 4 garlic cloves, finely chopped
• 25g/1oz chunk fresh root ginger, peeled and finely chopped
• ½ -1 tsp hot chilli powder
• 1 tbsp garam masala
• 4 large ripe tomatoes, roughly chopped
• 1 tbsp tomato purée
• 1 tsp flaked sea salt
• ½ tsp caster sugar ( used coconut sugar)
• 500ml/18fl oz lamb stock (made with ½ lamb stock cube)
• 1 cinnamon stick
• 2 bay leaves

To serve (optional)

• thick natural yogurt

fresh coriander leaves

Preparation method

1. Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.)
   
2. Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and stir in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices.
   
3. To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly.
   
4. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally.
   
5. While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled.
   
6. Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.)
   
7. Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste.
   
8. Serve topped with thick natural yogurt and fresh coriander leaves if you like.