Showing posts with label Keto. Show all posts
Showing posts with label Keto. Show all posts
I'm really excited to share this recipe with you today for Air Fryer Turnip Fries. A deliciously healthy take on the classic French Fry.
Except these are much lower in fat and are low carb and keto and diabetic friendly. This is also a small batch recipe, sized just for two people.
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I was inspired by a recipe I originally found on Sugar Free Londoner, for turnip fries. She used the smaller white turnips. I have not seen those here so I adapted it to use the larger rutabaga/turnip/Swede.
I also adapted it to make a smaller amount, enough for just two people, and I have to say they are really delicious. They came out crisp and filled with flavor!
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I confess, I don't use my air fryer enough. I have used it successfully to make baked sweet potatoes and regular baked potatoes.
I have also used it to do Twice Baked Potatoes with great success. Its also very good for reheating frozen food such as frozen chips and fish, chicken etc.
All in all though I feel I need to use it more. The use I am getting out of it thus far hardly justifies me having it. I suspect I will use it a lot more in the summer months when I don't want to be turning on a hot oven.
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WHAT YOU NEED TO MAKE AIR FRYER TURNIP FRIES
Really you only need a very few ingredients. A Swede/rutabaga/turnip, some light olive oil and some seasonings.
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
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You can certainly play around with the seasonings a bit and use different ones than the ones I have used here. Mexican seasonings such as cumin and chili powder would be very nice.
You could also make curry fries by using a curry powder. Those would be especially nice served with a yogurt dip.
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HOW TO MAKE AIR FRYER TURNIP FRIES
These are really very simple to make. The most complicated bit is cutting them up!
I had a medium sized turnip/rutabaga, about six inches in circumference. I peeled it all and then cut it crosswise into 1/2 inch thick rounds/slabs.
I then cut the rounds into 1/2 inch thick slices, giving me sticks that were roughly 1/2 inch thick fries. You do want to make sure all of your vegetable sticks are sized about the same so that cook at the same time and evenly.
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First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
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Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
Serve hot. For a keto diet you can serve these with sugar free ketchup.
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My air fryer is a Kuraidori which I bought at my local Home Hardware. Its got a fairly large cooking space and actually came with a rotisserie, which I have not used yet. It would have to be a very small chicken or roast to do so, but I am only one person so that is alright with me.
I have found it very easy to use so far and have had success with everything I have cooked in it. I also have a Cuisinart Toaster Oven/Air Fryer which I call the cremator. I have not had much success air frying in that one, although it did come highly recommended by America's Test Kitchen.
You really need to do a lot of research before you buy one and think about it as they are not really very cheap. In the UK I had a T-Fal one and I really loved that one, although it was large and took up a lot of storage space. I had to keep it in my bedroom closet, which meant I often forgot that I even had it and it did not get used very much.
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Another thing you might want to consider when buying one. The food is not like deep fried food. If you think that you are going to end up with chips and things that are the same as deep fried, you are going to be largely disappointed.
The food it cooks is good, but not even close to being comparable to deep fried.
Having said that, if you are in the market for something which is going to help you cut back on time and calories and still produce tasty food, then its just the ticket.
If you have a really large family you will need to buy a really large model and even then you may have to cook in batches. For a small family such as mine, this one works great!
And yes, these Air Fryer Turnip Fries are excellent! I highly recommend!
Air Fryer Turnip Fries
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
A delicious healthy take on French fries cooked in an air fryer. These are crisp and flavor filled!
Ingredients
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
Instructions
- First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
- Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
- Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
- Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
- If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
- Serve hot. For a keto diet you can serve these with sugar free ketchup.
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If you are like me, you are always on the lookout for a dessert that is quick and easy to make. If you can make that dessert sugar free so much the better!
This Lemon Cheesecake Fluff is not only sugar free, but it is low carb and keto/diabetic friendly! And not only that, It uses only five basic ingredients and takes only about five minutes to make!
I call that a win!
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I've been on a quest to cut back the carbs and sugar in my diet, but I don't want to rule out treats entirely. The thought of having to live my life without the occasional treat makes me feel sad.
Its nice to be able to enjoy the occasional treat and this light and fluffy cheesecake dessert is a real treat if ever there was one! Its like a lemon cheesecake mousse!
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Not too sweet and with only 2.1 carbs per serving it goes down a real treat. Its also very easy to dress up with fresh berries and a light dusting of some sugar free icing sugar.
I like the Swerve sugar free products. They work beautifully in something like this. If you are not following keto, low carb or sugar free, by all means use regular icing sugar!
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This is a simple sugar free dessert that you won't even have to put the oven on for. That makes it perfect for the hot summer months we have looming.
The fact that it goes together very quickly is another bonus. Quick, easy, delicious and sugar free. Count me in!
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WHAT YOU NEED TO MAKE LEMON CHEESECAKE FLUFF
Other than the powdered sweetener, there is really nothing too out of the ordinary here.
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
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I use only full fat cream cheese. I have no idea if lower fat cream cheese works the same. I can only tell you that this works perfectly with the full fat.
I also used lactose free whipping cream, because that is what I have in my refrigerator.
Fresh lemons are a must for both the juice and the zest. You won't get the same fresh taste using lemon juice which has been reconstituted from concentrate and don't even think about using lemon flavoring. The finished result will taste like perfume.
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I also only use pure vanilla extract. I have always used the Costco vanilla extract, It is excellent vanilla and for me, lasts a very long time. I think it is worth every penny.
I know pure vanilla extract can be a bit on the expensive side, but there is really no comparison between artificial and real vanilla. You, quite simply, get what you pay for.
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I like to use a mix of fresh berries when I am serving a dessert like this. Usually raspberries and blueberries. I have always found that strawberries out of season are just not worth the money that you pay for them.
I think blackberries would also be nice. Or you could use a simple sugar free raspberry coulis to drizzle over top. Or even toasted coconut would be nice.
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HOW TO MAKE LEMON CHEESECAKE FLUFF
Nothing could be simpler or quicker. When I say this goes together and you can be eating it in just five minutes I mean just that! You will need an electric hand mixer.
Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
Fold the whipped cream and the cream cheese mixture together until well combined.
Spoon into three dessert bowls and top with some fresh berries and enjoy!
Boy I sure miss my dessert dishes and such that I had in the UK. I will need to go visit some charity shops and yard sales here where I live to see what I can find.
If you are fond of delicious cheesecake types of desserts here are a few others I have made in the past. I can't promise they are sugar free, but I can promise they are mighty tasty!
WHITE CHOCOLATE CHEESECAKE - rich creamy no bake deliciousness! Perfect for when the temperatures start to rise!
MAGIC CHEESECAKE - As simple to make as blitzing together a few ingredients and pouring them into a pie dish to bake. Scrumptious!
SMALL BATCH CHERRY CHEESECAKE - This delicious dessert bakes in a loaf tin and cuts into six gorgeous deliciously modest slices.
Lemon Cheesecake Fluff (sugar free)
Yield: 2 - 3
Prep time: 5 MinTotal time: 5 Min
Five minutes, five ingredients, one delicious dessert. Quantities can very easily be doubled to feed more.
Ingredients
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
Instructions
- Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
- Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
- Fold the whipped cream and the cream cheese mixture together until well combined.
- Spoon into three dessert bowls and top with berries.
- Enjoy!
Thanks so much for visiting. Do come again!
Lately I have been trying really hard to cut back on my carbs and sugars. This is not easy when you are a card carrying carbaholic like myself!
The potato is my favorite vegetable! But thankfully cauliflower is also one of my favorite vegetables and I have been experimenting with using it in the place of pasta and potatoes.
I had bought a package of frozen riced cauliflower with vegetables in it from Green Giant one day last week and cooked it. I have one word to say to you about that. DON'T
It was awful. Absolutely awful and I ended up throwing it away. Maybe I just got a bad package, but, I hate to tell you, it really was nasty.
This recipe I am sharing with you today for Loaded Cauliflower & Chicken Casserole is one that I adapted to feed just two people and is anything but nasty. Its delicious!
I found the original recipe on Rachel Schultz. It fit my needs perfectly and I was very keen to try it. I downsized it and that is the version I am sharing with you today!
It is low carb, gluten and sugar free and is very diabetic and keto friendly!
WHAT YOU NEED TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
Simple and delicious ingredients. That's what!
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
My chicken breast was of a medium size, not too small, nor was it too large. It cooked perfectly in the timings I include in the recipe. You certainly don't want to overcook it as it will be cooking again in the casserole.
I used fresh cauliflower, not frozen. I think frozen cauliflower would be too watery. This time I also used pre-grated cheese's as I was not going to be making a sauce.
I had some cooked streaky bacon in the freezer so I just crumbled two slices. You could also use the real bacon bits that you can buy at the shops. The equivalent of about 2 slices.
With my IBS I shouldn't really be eating onions, but I have found that if I use just the green tops of the spring onions I am okay.
HOW TO MAKE LOADED CAULIFLOWER & CHICKEN CASSEROLE
This is a very simple make. If you know me you know I stay away from complicated if I can help it! I'm a bit on the lazy side!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper. Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
Reduce the oven temperature to 350*F/180*C/gas mark 4.Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower. Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower.
Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through. Serve hot.
If you are a fan of chicken casseroles and are not afraid of carbs, here are some other suggestions for something delicious to do with chicken!
CREAMY CHICKEN PARMESAN CASSEROLE - chicken, rice and vegetables in a rich and creamy parmesan sauce.
CURRIED CHICKEN & COCONUT RICE CASSEROLE - If you are fond of curried chicken you are going to fall in love with this fabulous chicken and rice casserole. Delicious and simple!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
CHICKEN & GREEN BEAN CASSEROLE - This is a variant on our favorite green bean casserole. It uses no cream soup, just a lush homemade cream sauce, flavored with chicken stock, milk, thyme and onion, with a crispy crumb topping.
Loaded Cauliflower & Chicken
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
With bacon, chicken, spring onions, cheese and plenty of cauliflower, this is low carb and keto friendly! This is a small batch recipe, but can easily be doubled.
Ingredients
- 1 boneless, skinless chicken breast
- salt, pepper
- garlic and onion powders (not salt)
- sweet paprika
- 2 cups (200g) cauliflower florets
- 3/4 cup (95g) grated Jack cheese
- 1/2 cup (60g) grated cheddar cheese
- 2 slices streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed and thinly sliced
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a small baking tray with baking paper.
- Season the chicken breast with salt, pepper, a bit each of onion and garlic powders and dust lightly with paprika. Place onto the baking tray and roast in the preheated oven for 20 to 25 minutes, or until the juices run clear.
- Reduce the oven temperature to 350*F/180*C/gas mark 4.
- Cook the cauliflower florets in a medium saucepan of lightly salted water for 6 minutes and then drain. Dump into a bowl.
- Slice the chicken breast crosswise into 1/3 inch thick slices. Dump into the bowl with the cauliflower.
- Reserve a small bit of the onions and bacon and stir the rest into the bowl along with the chicken and cauliflower. Add 1/2 the jack cheese and the cheddar, along with a sprinkle each of salt, pepper and garlic powder. Mix well together.
- Butter a small square baking dish. Dump the mixture into the dish. Scatter the remaining cheese over top and sprinkle on the reserved bacon and onions.
- Bake in the oven for 20 to 25 minutes until the cheese has melted and everything is heated through.
- Serve hot.
Thanks so much for visiting. Do come again!
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