https://www.dietdoctor.com/recipes/egg-butter
Egg Butter
5 days ago by Anne Aobadia, Emma Shevtzoff (Photo) in Recipes, Breakfast, Condiments
Egg Butter
91 Ketogenic low carb Easy 5 + 15 m
This may seem a bit odd, but trust us that this is nothing short of a brilliant dish when you’re not in the mood for cooking.
Use it as a spread for seed crackers or slices of cucumber and you’ll have a great snack or a light breakfast or lunch.
For 2 Servings :
4 eggs
1⁄3 lb butter
½ teaspoon sea salt
¼ teaspoon ground black pepper
Instructions
1. Place the eggs in a pot with cold water, just enough to cover the eggs. Bring to a boil without a lid.
2. Let the eggs simmer for about 8 minutes. Cool down quickly in cold water.
3. Peel and chop the eggs finely. Stir in the butter, salt and pepper. Add optional flavoring, suggestions below.
4. Serve as is or as a topping on seed crackers or as a dip for veggies like cucumber or celery stalks.
Tip !
Try flavoring your eg butter with chili flakes, fresh herbs or your favorite seasoning. Egg butter is great as a topping on just about anything – both hot and cold dishes, as avocado, salmon, turkey and ham, but also in soups and stews and on top of vegetables and salads.
https://www.dietdoctor.com/recipes/baked-chicken-wings-creamy-broccoli
Baked Chicken Wings with Creamy Broccoli
6 days ago by Anne Aobadia, Emma Shevtzoff (Photo) in Recipes, Main course
Baked Chicken Wings with Creamy Broccoli
67 Ketogenic low carb Easy 10 + 45 m
This is a really easy-to-make crowd pleaser! These tender chicken wings really hit the spot, and served with creamy broccoli they make for a great weeknight dinner.
For 2 Servings :
Baked chicken wings
1½ lbs chicken wings
¼ orange, juice and zest
2 tablespoons olive oil
1 teaspoon ground ginger
½ teaspoon salt
1⁄8 teaspoon cayenne pepper
Creamy broccoli
¾ lb broccoli
½ cup mayonnaise
2 tablespoons chopped fresh dill
salt and pepper, to taste
Instructions
Instructions are for 4 servings. Please modify as needed.
1. Preheat the oven to 400°F (200°C).
2. Mix juice and zest from the orange with oil and spices in a small bowl. Place the chicken wings in a plastic bag and pour in the marinade.
3. Give the bag a good shake to cover the wings thoroughly. Put aside to marinate for at least 5 minutes but preferably more.
4. Place the wings in one layer in a greased baking dish.
5. Bake on middle rack in the oven for about 45 minutes or until the wings are golden brown and thoroughly cooked.
6. In the meantime, divide the broccoli into small florets and parboil in salted water for a couple of minutes. They’re only supposed to soften a bit but not lose their shape or color.
7. Strain the broccoli and let some of the steam evaporate before adding the remaining ingredients. Serve the broccoli with the baked wings.
Tip !
You can substitute the broccoli for small florets of cauliflower or Brussels sprouts. If you have an outdoor grill going you can use that for cooking the wings as well.
https://www.dietdoctor.com/recipes/portabello-mushrooms-fries-aioli
Portobello Mushrooms with Fries and Aioli
Flavorful portobello mushrooms are a great and filling alternative to meat. Here with delicious low-carb root celery fries, vegetables and a spicy aioli.
For 2 Servings :
6 cherry tomatoes
1 oz. scallions
1 red chili pepper
2 portobello mushrooms
2 oz. butter or olive oil
salt and pepper
Fries
½ lb root celery or rutabaga
salt, to taste
1 cup oil for frying or coconut oil
Chili Aioli
8 tablespoons mayonnaise
½ tablespoon chili powder
1 garlic clove
Instructions
Instructions are for 4 servings. Please modify as needed.
1. Mix together mayonnaise, chili powder and garlic. Place in the refrigerator while you are preparing the rest of the dish.
2. Remove the stem and fry the mushrooms for 10 minutes on each side until soft and thoroughly cooked. Season with salt and pepper to taste.
3. Fry tomatoes, sliced scallions and chili in a separate pan. Keep vegetables and mushrooms hot while making the fritters.
4. Peel the root celery or rutabaga and slice into half-inch rods. Place in ice-cold water for ten minutes. Remove and dry off.
5. Heat the oil to about 350°F (180°C). Keep your pot or deep fryer under constant supervision.
6. Do not put all the fries in at once, or the oil will cool down.
7. Deep fry until the fries turn golden. Put on paper towels and salt to taste.
Tip !
If you can’t find portobello mushrooms in your grocery store, just use any other kind of mushroom you like.
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I've just bought some Mini Portobellos to stuff with the processed discounted Mushroom-Chicken Stuffing (2 Rolls) I'd bought from Marketplace - will add sun dried tomatoes etc for extra flavour too