Showing posts with label low carb cooking. Show all posts
Showing posts with label low carb cooking. Show all posts

Tuesday, June 23, 2015

Tips for Making Low-Carb Cauliflower Potato Salad by Cleo Coyle #lowcarb #keto


With cookout season upon us, Marc and I are craving cold, creamy potato salad. We usually use baby reds and baby Yukon Golds for our salad. These varieties have thin skins, which we don't have to peel, and the different colors look pretty on the plate.


This summer, however, we're cutting back on carbs, so I gave the classic mock potato salad (using cauliflower) a try. 

Replacing starches like potatoes and rice with cauliflower is a smart trick for low-carb eaters, and my fellow mystery writing cook, Victoria Abbott, brilliantly blogged about the finer points of this switcheroo last year...

To get Victoria Abbott's recipe for mock rice, 
using our friend Mr. Cauliflower head, click here.

Last week, Daryl Wood Gerber (aka Avery Aames) shared news in a personal post about her husband's need to cut down on carbs, and I look forward to upcoming recipes from her, as well.

Today's recipe is based on what Marc and I like. You can easily tailor it to what you like. So let's get cooking...



Cleo Coyle's Tips for making...


Low-Carb Cauliflower "Potato" Salad

Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

If you are planning to switch cauliflower for potatoes to create a mock potato salad, there are some tricks to getting the best results. In this recipe, I share what I've learned with you. 


Does it taste exactly like the real thing? No. But it's close. And if you or your loved ones are looking for a creamy, crunchy, low-carb side or salad for a summer meal, this one is definitely worth a try. May you...

Eat with joy and in good health!

~ Cleo


To download this recipe in a free PDF document that you can print, save, or share, click here.

http://www.coffeehousemystery.com/userfiles/file/Cauliflower-Potato-Salad_Cleo-Coyle.pdf
For the free PDF
of this recipe,
click here.




Makes 8 to 10 servings

Ingredients:


1 large head of cauliflower, cut into small pieces

2 eggs, hard-boiled and chopped

3 stalks celery, chopped

3 tablespoons chives or green onion, chopped (if you like the taste of onion, try adding chopped red onion, as well)


1 - 3 teaspoons yellow or Dijon mustard (more or less, to your taste)

1/3 to 1/2 cup mayonnaise (more if needed) 

1/4 teaspoon table salt or 1/2 teaspoon
       coarsely ground sea salt or pink salt 


1/8 teaspoon freshly ground black pepper

1 - 2 tablespoons dill or sweet relish 
(While I don't add relish to my potato salad, I find dill relish works very well in my cauliflower "potato" salad, bringing crunchy, bright, and tangy notes!) 

Paprika or a peppery spice blend for garnish


-----------------------------------------------------------

Directions:


COOK BUT DO NOT OVERCOOK - Steam your bite-sized cauliflower in a basket until fork tender. Be sure to stop the process before you smell the cauliflower cooking—this means you’ve cooked it too long and your cauliflower will have a stronger veggie taste. If done right, and you don’t cook it too long, your mock potato salad will taste close to real potato salad. If you don’t have a steamer basket, you can boil the cauliflower as you would potatoes or use a microwave-safe bowl (add a bit of water before microwaving). However you decide to heat it, simply be careful to test it frequently with a fork to prevent overcooking.

COLD SHOCK - Immediately shock the cauliflower in a bowl of ice water to stop the cooking and prevent it from becoming mushy. 


DRY IT OUT - The biggest issue with using cauliflower in place of potatoes is the texture. If the cauliflower is mushy OR if you fail to dry it out after cooking, you will not have the texture needed for a decent mock potato salad. That's why you must drain the cooked cauliflower very well and dry it out. Set the cooked cauliflower in a colander over a bowl and place it uncovered in the refrigerator for around 4 hours or (even better) overnight. This is something I do for regular potato salad, as well. It’s an incredibly easy step that uses the arid environment of the fridge to help dry out your cauliflower (or potatoes) and create the best texture for the salad.

TOSS - Toss the chilled, refrigerator-dried cauliflower with the chopped hard boiled eggs, celery, and chives or green onion (and chopped red onion if using). In a separate small bowl blend the mayonnaise, mustard, salt, pepper, and (if using) dill or sweet relish. Toss the cauliflower mix with the mayo dressing. Taste and add more mayo, salt, and/or pepper to your liking. If desired, garnish with paprika or a peppery spice blend.

CHILL - Chill very well before serving. Once again, I suggest keeping the salad uncovered in the fridge to prevent the cauliflower from becoming mushy. Chilling is another key to helping the cauliflower remain in its potato disguise. Be sure to serve the salad cold.





http://www.coffeehousemystery.com/userfiles/file/Cauliflower-Potato-Salad_Cleo-Coyle.pdf

Click here for the free PDF
of this recipe, and...
May you...



Eat with joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * * *


Thanks to American University Magazine
in Washington, D.C.
for featuring us
in their Spring Issue...

To see the article online,
click here for the free magazine app
or

click here to read
the Cleo article and enjoy!


******************



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery


* A Best Book of the Year
Reviewer's Pick - King's River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.




Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)


After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Cleo



Saturday, September 14, 2013

Chicken Paprikash- decadent, delicious and more

Happy Saturday from Victoria Abbott!



We like chicken so much around here that we’re thinking maybe we should write a poultry series. After all, Sheila has apples and Avery has cheese—so how about Death is a Fine Feathered Thing, Murder Most Fowl and Cluck Off.  A good idea, but would it fly?  What do you think?  Oh well, even if it’s a bust, there’s plenty to do with chickens besides plotting.



 

For instance, there’s Chicken Paprikash. Always worth coming home to! Those of you who favor a low-carb lifestyle or who avoid gluten can enjoy this rich and delicious dish, no problem. 




MJ served this to the little mister after he returned from a grueling sixteen-hour overseas flight.  She knew he’d be revived if there was Chicken Paprikash with creamy, whipped cauliflower at the end of the day. 

It’s very rich and indulgent and yet, it’s been part of the low-carb diet plan this summer. Easy too. What’s that? Why yes, fourteen pounds so far, Thanks for asking!

Chicken Paprikash

Eight chicken thighs (with skin and bones)
Eight ounces of brown mushrooms, sliced
3 tablespoons butter
1 onion, chopped
2 tablespoons of paprika
½ cup chicken stock, preferably homemade
1 cup sour cream
S & P (to taste)

Note: You could add sliced peppers too, but we didn't this time. 

Directions


Melt the butter in a heavy frying pan over medium heat and sauté the onions and mushrooms until mushrooms are softened and onions are brown. Remove to a plate.











Using the same pan, brown the chicken over medium heat, adding a bit more butter if the pan is too dry.


Mix the paprika with the chicken stock. 

 













When the chicken is nicely browned, pour the paprika/stock mixture over. 














Heat through and then reduce to simmer, cover
and cook for about 40 minutes.
When the chicken is cooked, remove to a serving platter. 










Stir the sour cream into the liquid in the pan and blend thoroughly. Heat through without boiling.  It will curdle if it boils! 










Cauliflower purée 

 



Cut one medium cauliflower into florets.
Cook in boiling water until soft (about 15 minutes)













Drain and place in a food processor.
Process with 3 to 4 tablespoons butter, or with 3 tablespoons milk or cream and 3 tablespoons Parmesan cheese until smooth. It should look just like mashed potatoes and is good enough to fool people!









Unfortunately, while Cauliflower Purée is delish, it isn't too photogenic on white dishes.  Just saying. Please use your highly developed imaginations.


Serve the Chicken Paprikash with puréed cauliflower (if you are low-carbing), or mashed potatoes or noodles otherwise. But the cauliflower is surprising delicious.

Eagle-eyed raders will not that there are more that 8 thighs here. Made more because it's popular!  And it's an easy recipe to double etc.






It’s very rich so we rounded out our meal with lovely fresh local tomatoes sliced and drizzled with balsamic.
Enjoy your decadent dinner, my friends, and do not fear your scale.

















Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the series will be out in December. Please let them know how you like it!   You can pre-order from your favorite bookstore or click here http://tinyurl.com/lrht







There are lots of ways to reach them. Sign up for their newsletter at www.victoria-abbott.com

Pleaase note that Walter the Pug in the series is a dead ringer for Peachy, Victoria's new best friend.  





Come over and friend them on Facebook
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Tell them you love the pug!