JoFClark's profile page
Recipes
Eggs: Breakfast in a Tub (Grits and sausage)
By JoFClark
Kathy Tedder
- 1 pound sausage
- 1 cup grits
- 4 cups salted water
- 2-3 T butter to taste
- 5 eggs
- Salt and pepper
- 2 T milk
- 3/4 pound grated cheese
Vegan: Roasted Cream of Cauliflower Soup
By JoFClark
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and ¼ teaspoon of salt for about ...
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Celtic sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth (I use Massel)
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
Beef: Mom's latest, greatest Spaghetti Sauce
By JoFClark
Brown meat, green pepper and onion
- 2-3 pounds ground round
- 2 onions, chopped
- 1 green pepper. chopped
- Worcestershire sauce
- Salt and Pepper
- 1 28 oz can Fratenelli's Italian Tomato Sauce
- 1 28 oz can
- 1 small can Contadina's Italian Flavored tomato paste
- 1 small can Contadina's diced tomatoes
- 2 cans chopped black olives
- 2 pounds mushrooms, sliced
Vegetables: Rachel Ray's Cheesy Potatoes
By JoFClark
Place rack in the top half of the oven and preheat to 375 degrees
- 2 cups milk
- 3 cloves garlic, smashed and peeled
- Salt
- 3 pounds baking potatoes, peeled and sliced 1/4" thick
- 3 oz Gruyere cheese, coarsely grated (about 3/4 cup)
- Pinch of cayenne pepper
- Black pepper
- 1 cup heavy cream
Grains & Pastas: Spinach Lasagna
By JoFClark
Mix tomatoes (pureed) Cook noodles or use fresh Layer noodles, spinach, sauteed mushrooms, tofu, and cheese (may mi
- 2 16 oz cans tomatoes (unsalted)
- 1 6 oz can tomato paste (unsalted)
- 12 oz lasagna noodles
- 1 lb fresh spinach 10 oz frozen, chopped)
- Mushrooms
- Tofu
- Part skim ricotta cheese
- Non-fat cottage cheese
Breads: Aunt Anne's White Bread
By JoFClark
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast Combine water, milk and butter in a
- 5 1/2 to 6 1/2 cups unsifted flour
- 3 T sugar
- 2 t salt
- 1 pkg Active Dry Yeast
- 1 1/2 cups water
- 1/2 cup milk
- 3 T butter
Desserts: Keto Brookies
By JoFClark
Preheat oven to 350 F. Grease or line an 8×8 square pan with parchment paper
- Brownie Layer:
- ?1 1/3 cups blanched almond flour*
- ?1/3 cup erythritol (or sweetener of choice**)
- ?1/2 teaspoon baking soda
- ?1/4 teaspoon salt
- ?1/4 cup butter, softened
- ?1 egg
- ?1/2 teaspoon vanilla
- ?1/3 cup sugar-free chocolate chips (I recommend Lily’s Sweets brand for stevia-sweetened chocolate chips)
- ?2/3 cup blanched almond flour*
- ?1/2 cup erythritol (or sweetener of choice**)
- ?1/4 cup cocoa powder
- ?1/2 teaspoon baking powder
- ?1/4 teaspoon salt
- ?3 tablespoons butter, softened
- ?1 egg
- ?3 tablespoons sugar-free chocolate chips
- *Note: do not replace almond flour with coconut flour. Coconut flour is very absorbent, and will make the brookies extremely dry if used. All flour substitutions must be made at your own risk.
- **Note: non-impact carbs from erythritol are not included in nutritional info. If you do not need these to be ketogenic/sugar-free, feel free to use any granulated sweetener such as coconut palm sugar, cane sugar, etc. and regular chocolate chips.
Vegan: Roasted Cauliflower
By JoFClark
Italian Roasted Cauliflower with Marinara Prep: 5 mins Cook: 30 mins Total: 35 mins
- 1 large head cauliflower, cleaned and cut into florets
- 2 Tablespoons olive oil
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1 cup marinara sauce (see NOTES)
Vegetables: Jo's Modified Spinach Rice Casserole
By JoFClark
Season and cook spinach, mix all
- 2 cups skim milk
- 2 eggs
- 2 T oil
- 2 cups cooked rice
- 2 cups fresh spinach, cut, cooked and drained
- 1/2 lb sharp cheddar cheese
- 1 medium onion
- 2 dashes thyme
- Juice of 1 lemon
- 1 t red pepper
- 1 t accent
- 1 lb mushrooms, sliced and sautéed
Poultry: Herb Roasted Turkey Breast
By JoFClark
Preheat the oven to 325 degrees F
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine