I made this Keto Katso SPAM-do over a year ago. When everything keto was the rage. And, well my dad was and is still following a low carb diet. He drank the Kool-Aid when he was diagnosed with diabetes. But it works for him and my step-mom so who am I to say anything.

After vising them, I had it in my head to try a keto fried green tomato recipe using pork rinds like you would for flour. We tried them while we were there, and the tomatoes just didn’t come out how I envisioned in my head. Even though we used keto breadcrumbs, they just lacked that something that made them crispy and tangy good.

I realized it was the fine ground flour that we were lacking. And you just can’t get that with low carb bread. Heck, you can’t get that with any bread, that I’ve tried. If you have, please let me know how. Breadcrumbs reach a certain small size and then it just won’t get any smaller. Maybe with a blender? I don’t know.

But what I do know is that Dad was coating a lot of stuff using pork rinds. They have great flavor, you can grind them up, and things get crispy delicious when you use them. Now, how do I make them both fine like flour and coarser like panko? Well, that means I have to process in two batches, duh!

How are macaron and this katsu spam-do related?

There’s a trick to processing pork rinds to fine powder. And I learned it while taking a class on making macaron. You see, before there was peanut butter powder and all these other kinds of nut meals, you sort of had to grind your own. Or pay a LARGE amount to order them online. But during the last macaron class I took with Mom, they said to stick those nuts with higher fat content in the freezer.

Sticking them in the freezer allows the fat in them to solidify making them easier to process and prevents them from turning into a nut butter. Or, in this case, a pork rind paste type stuff. Because I did that on my first attempt at process them into a fine powder. It was rather…let’s just say unappetizing.

Granted the fine ground isn’t quite as fine ground as flour, but it does coat the Keto Katso SPAM-do pretty well. Then you dip the slices into the egg and dip into the coarse ground rinds. It gives that extra crunchy coating that you’re hoping to have in this katsu sando.

I just had to show off that pretty tomato. It was perfectly ripe from the CSA box and had such great tomato taste. But just look at how pretty it is!!?? The farm fresh ripe tomato really did make this sandwich even more scrumptious.

Now that I think about it, this Keto Katso SPAM-do is sort of a take on a BLT sandwich, too. There’s B that’s in the pork rinds. Then there’s the L and T on there. There just happens to be some Portuguese sausage SPAM in the middle. But I imagine the Teriyaki or any of the other flavors would be delicious, too.

Just look at all those yummy layers there!

There’s the low carb bread. I used 647 Schmidt. Dad says it’s decent for low carb. I think it has like 6 net carbs? I have no idea if that’s good or bad. But it tastes pretty good. Feel fee to use your bread of choice or make it a lettuce wrap.

Then there’s juicy, vine ripe tomato. And finally, the pork rind crusted SPAM to round out the whole sandwich. How does it taste? It tastes delicious!! But then again, I like SPAM so I knew it was something I would enjoy for lunch.

I combine some mayonnaise with some Chinese hot mustard. It made for a kicked up sandwich for sure. But it didn’t quite have the flavor I was looking for. I’m sure I needed to mix the mustard with something else to have the flavor of a house mustard I wanted. That’s something I need to work on. A house mustard.

You know what I’m talking about, right? Not that stuff in the packet, but the real made from scratch mustard that opens your sinuses up like no body’s business! That amber bomb of a sauce in a bowl. It’s not even the same as the jar of sauce you get at the grocery. There’s something just slightly more mustard like and spicy than all the premade mustard you can buy.

You can just see how crispy delicious that sandwich is! Those crispy bits of pork rind on the SPAM make for a super tasty crust. Don’t want to use Spam? Then grab a chicken breast or even a sandwich pork chop. You know the kind I mean, right? They’re boneless, thin, and the perfect size for a sandwich.

I tried dipping the slices into the coarse ground rinds. It just didn’t have the completely coated look to it after I did that. That’s why I dipped these Keto Katsu SPAM-do slices into the finer processed rinds, then egg, then the coarse ground rinds. That gives you a completely delicious coated katsu for your sando.

You can see the coating in those layers right there! That’s what your looking for and what you’ll get with the double dip method. I went with the basics for my Keto Katsu SPAM-do but you can stack it up with toppings of your choice. Onions, cheese, gochujang, or even just a sprinkling of some soy and sesame.

I see all y’all turning your nose up to the SPAM. But hey, in times like this when fresh ingredients are sometimes few and far between, we have to think outside the plastic wrapped styrofoam packages and look to other sources of protein in packages. Besides, don’t knock it until you’ve tried it. SPAM is not what you remember, so grab a can and make these or some SPAM fried rice, or just a fried SPAM sandwich.

Yield: 4

Keto Katsu SPAM-do (Katsu Sando)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Keto Katso SPAM-do is a fun, pantry friendly version of the popular Japanese sandwich.  With low carb bread (or just lettuce) you can have a fun sandwich for your family.

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Ingredients

• 12 ounces SPAM (I used Portuguese Sausage, but Teriyaki, or even Jalapeno would be good)
• 12 ounces fried pork rinds, cracklings, or other chicharrones product of choice
• 2 large eggs, lightly beaten
• 1 whole tomato, thinly sliced
• 4 to 5 leaves romaine or iceberg lettuce
• 8 slices Schmidt 647 low carb bread
• Other toppings of choice

Instructions

1. Place the pork rinds in the freezer for 1 hour.
2. Slice the SPAM into 4 slices.
3. Process half the pork rinds into a fine meal and place in a shallow dish.
4. Place the remaining half of the pork rinds in the processor and pulse until coarsely ground and place in a separate shallow dish.
5. Pour the egg into a third shallow dish. You see where I’m going with this?
6. Dip the spam slices into the finely ground pork rinds, then the egg, then the coarsely ground pork rinds.
7. Place in the air fryer and cook for 12 to 15 minutes on 380 or until the pork rinds are golden brown and the SPAM is heated through.
8. Spread your choice of toppings on each of the slices of the low carb bread.
9. Top with lettuce, tomato, and one slice of SPAM and any additional topping you’d like and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 8202Total Fat 118gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 77gCholesterol 152mgSodium 22589mgCarbohydrates 1679gFiber 363gSugar 194gProtein 360g

Holy crap! EIGHT THOUSAND CALORIES!? Eat at your own will.

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German cauliflower salad brings fresh crunch and tangy flavor to the table. It features tender-crisp cauliflower and the same vinegar-based dressing found in German potato salad. As a result, this easy side dish tastes light and bright. It is a great choice for weeknight meals, potlucks, and family gatherings.

Serve this German cauliflower salad with pork chop casserole for a hearty main course. The rich, savory casserole pairs well with the bright and crisp salad. Next, add warm dinner rolls to complete the dinner menu and soak up every delicious bite. Together, these simple dishes create a cozy family supper. However, the menu also feels special enough for a relaxed weekend gathering.

I think this is the first cauliflower recipe that I’ve shared.  Corrections, I have three of them.  Cauliflower Sage Fontinella Carbonara, Curried Cauliflower and Chickpeas,  and this German Cauliflower Salad.  It’s not the first recipe I’ve made and it will not be the last one I share, either.  Yes, that’s a threat.

For years cauliflower has been in the shadow of broccoli.  At least it has in our house.  It’s not the star of the side dish world to us.  It’s a supporting role to another vegetable we’re serving up that day.

That’s going to change going in the future.

Cauliflower is delicious on its own.  Simply roast it with some olive oil, salt and pepper and chow down!  It becomes nutty and amazingly delicious when roasted.  If you haven’t, you should roast your cauliflower.

I have not riced cauliflower. Nor have I made them into tots, breadsticks, or pizza dough.  These are all items on my list of things to try as a kitchen hoor.  I’m a little weary of the breadsticks and pizza.  It just looks… different.  Let’s leave it at that.

Cooking for Guests and Their Diets

We have, however turned cauliflower into a delicious twice baked cauliflower casserole.  You see, Dad and step-mom eat low carb.  We had them over for dinner one night and we were determined to help them maintain that life style.  You know me and a good challenge.

I’m sure I discussed the kosher Thanksgiving at some point in my blog writing.  Just recently, in fact.  That was probably the biggest challenge I had.  This cauliflower mash wasn’t so much of a challenge as it was an experiment.  And it’s one that we will most assuredly make again.

This is another one of those recipes we will be making again!  You see, I love German potato salad.  I mean, who doesn’t?  It has that sweet and sour combination. There’s delicious bacon, onion, and mustard flavors.  That dressing coats the potatoes perfectly!  Consequently, when I saw the cauliflower event pop up, I knew that’s what I would make.  German Cauliflower Salad!

Since I’ve only had it out at restaurants and never made it at home, I thought I would try to make it at home.  How difficult can it be, right?  Well, let me just say, it’s not difficult at all!  This all game together quickly, tasted amazing, and will be on the menu repeatedly.

I wanted the cauliflower to have stand up flavor on their own, which is why I roasted them first.  I wanted that nutty and slightly crunchy texture to my salad.  Oh, and here’s a time saving tip.  If you place your bacon in the oven while it’s heating up, you can save cooking time for the bacon!  Wait, you don’t bake your bacon?  Why not? 

It’s only THE BEST way to cook bacon.

Anyway.

I baked my bacon while it was heating up, cooked the cauliflower, and while that was cooking made the dressing.  That I wanted to eat with spoon out of the pan!  HOLY MOLY that is amazing.  It’s the perfect balance of sweet and sour.  The slurry allows the dressing to be nice and thick.  Thus, coating every piece of crunchy cauliflower goodness.  The bacon adds that little sweet and smoky flavor.  Then there’s the mustard and onions.

I all honesty, I would put this dressing on cauliflower, potatoes, salad, a cracker, a spoon straight into my mouth.  Oh wait, I told you that already.  I’ve made bacon dressings before, but this one takes the cake.  It is my new go to favorite from now on.

Now cauliflower is my go to favorite vegetable from now on!  Have you seen the creative recipes being shared today?  OH!  You should check them out.  They’re amazing!  Tots and bang bang florets, to breadsticks and soups.  There is a recipe for everyone in this event this week.

Have you tried to use cauliflower in place of potatoes or rice?  What’s your favorite cauliflower recipe for your family?

Yield: 4 servings

German Cauliflower Salad

Cook Time: 25 minutes

Total Time: 25 minutes

With all the sweet, tang, and bacon goodness that's in it's traditional counterpart, this German Cauliflower Salad is crunchy, delicious, and packed with flavor!

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5.0 Stars (3 Reviews)

Ingredients

• 3 to 4 slices bacon
• 4 cups cauliflower florets
• 1/2 cup diced onion
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoon stone ground mustard
• 1/2 cup water
• 2 tablespoons flour
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper

Instructions

1. Line a baking sheet with aluminum foil coated with cooking spray. Place a roasting rack on top and place the baking on the roasting rack. Place the bacon in a cold oven. Turn the oven to 400. Cook the bacon for 15 to 20 minutes or until crispy. Remove from heat.
2. Line a baking sheet with aluminum foil coated with cooking spray. Sprinkle with salt and pepper to taste. Bake at 400 for 10 to 15 minutes or until the cauliflower begin to brown slightly.
3. While the cauliflower is cooking, place the bacon grease in a skillet. Sauté the onion until tender.
4. Combine the vinegar with the remaining ingredients (sugar through black pepper). Add to the sautéed onions and simmer until thickened.
5. When the cauliflower is cooked, pour the bacon dressing on top and toss until coated. Serve warm.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 613mgCarbohydrates 19gFiber 4gSugar 11gProtein 8g

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The post German Cauliflower Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Y’all I have got to give to you that are keto or low carb.  I would not have the strength.  Most of my pantry is packed with rice, beans, pasta, sugar (still working through the last batch from PumpkinWeek).  I was chatting with my keto friend the other day and we were talking about our trigger carbs.

For Dad, that’s just about every carb.

However, one day he we were chatting and he was telling me about finding sugar free peanut brittle.  I think peanut brittle is just about one of the best things on earth, and he agrees.  We used to make it every year for Christmas.  I look fondly on those times where you think the baking soda is going to make the whole pot just bubble over!

The sheet pans sitting on the counter slathered in butter so the brittle didn’t stick.  Then waiting ever so patiently for it cool.  I think the most fun was getting to break it up into pieces.  Dad always had to go to Southern States for raw peanuts.  He swears it makes the best peanut brittle.

That’s when the light bulb went on.  I thought I’d try to make him peanut brittle.  No, this isn’t like brittle.  It’s like caramel, but I’ll get to that in a bit.

I made so many attempts at a traditional peanut brittle.  That didn’t happen.  I tried modified peanut brittle recipes because of the allulose.  Those didn’t happen either.  Not because of the product, but because I haven’t really used allulose to make candy before.

So, then I thought I’d try a modified caramel recipe and that seemed to work!

If you keep it in the freezer it does harden like peanut brittle.  But then it’s cold.  Which, I guess, isn’t such a bad thing, but just isn’t brittle.  I am still on a mission to make low carb peanut brittle for Dad.  So, stay tuned as I continue to experiment with allulose and KetoseSweet.

A little info about KetoseSweet.  It’s a product made out of allulose, monk fruit, and stevia by Steviva.  They make a full range of sugar alternatives.  There’s this KetoseSweet in both powder and liquid form.  They have sweeteners made with coconut, fructose, monk fruit, and agave nectar.  They have a sweetener for all your needs.

This particular product, KetoseSweet, has 5% the calories of sugar but has a similar taste and texture.  It doesn’t affect blood sugar levels and perfect for those following a low carb diet.  Since allulose is is not metabolized, this sweetener is nearly calorie free.

Now, what do these sweet and spicy nutty caramels taste like?  They taste like caramel with a hint of cayenne and LOTS of nuts!  These caramels are perfect for those following keto.  It has fat from the butter and protein and nutrients from the nuts.  Since I used a deluxe mix, you should get plenty of omega-3s with this snack, too.

Can you overdose on omega-3s?

Because I’d have to worry about that with these caramels laying around the house.  They are irresistible!!  The caramel has that rich and buttery flavor with the perfect amount of sweetness.  I was pleasantly surprised how much they tasted like regular caramels.  I didn’t taste any chemical flavor that some might experience.  This KetoseSweet really does taste like regular sugar.

I have to be honest, I’m glad this came out like caramels and not brittle or toffee.  That creamy sweetness paired with the salty crunchiness of the nuts makes these so good.

And, as you’re snacking on them, you realize that in the back of your throat you taste a little heat.  Not so much that’s it’s overbearing.  And some might not even taste the little sprinkle I put in these caramels.  If that’s the case, just up the cayenne ante.

But for me, I lightly sprinkled some on the nuts right before pouring the caramel mixture over it.  If you have one of those sets of tinsy spoons, I would go for a smidge.  Maybe a smidge and a half?  I could lightly see the flecks of red on the nuts, but not an overwhelming amount of red.

I hope I’m making sense.  Sometimes, my photographic memory just can’t be described.  Either way, sprinkle as much cayenne as you feel comfortable with.  For me it was light dusting of cayenne.  If you want a little smoky with it, try some chipotle chili powder or a sprinkling of smoked paprika with the cayenne.  I’ll have to try that next time.

I truly enjoyed working with KetoseSweet in both liquid and powder form.  I see myself using the liquid for some delicious cocktails in the near future.  And I will continue my quest for a delicious peanut brittle for Dad.  So, stay tuned.

While you’re at it, though, make sure you follow Steviva on Facebook, Instagram, Twitter, and Pinterest.  They share great recipes and ideas.

Sweet and Spicy Nutty Caramels

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 3 hours

Total Time: 3 hours 17 minutes

You would never know these caramels are made with a sugar alternative. Sweet and Spicy Nutty Caramels have rich caramel flavor, but very little sugar. Made with KetoseSweet, it’s perfect for those on an ultra low-carb diet, like my dad!

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Ingredients

• 5 tablespoons butter
• 1/2 cup KetoseSweet+powder
• 1/4 cup half and half
• 2 cups mixed nuts
• pinch cayenne pepper (or chipotle chili powder, smoked paprika powder, etc.)

Instructions

1. Line a loaf pan with aluminum foil coated with butter or cooking spray.
2. Combine the butter with the KetoseSweet+ powder and the half and half in a small medium sauce pan.
3. Stir until the butter is melted and the KetoseSweet+ powder is dissolved.
4. Bring to a boil and continue to boil, undisturbed, until the mixture turns a caramel color.
5. Remove from heat and allow the mixture to cool until no longer boiling.
6. Sprinkle the nuts with the cayenne pepper before pouring the caramel mixture on top of the nuts.
7. Cool in the pan overnight or place in the freezer for 3 hours to cool quickly.
8. Slice and wrap in wax paper. Store in the refrigerator up to 1 week, if they last that long.

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The post Sweet and Spicy Nutty Caramels appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The popularity of the ketogenic diet, or a version of the low carb diet, has skyrocketed.  Heck, even my father is on a low/no carb diet because he believes it helps him with this diabetes.  Many people follow the diet to lose weight and maintain the weight loss.  Doctors even prescribe similar diets for those needing to lose weight.

I, on the other hand, don’t think I can even think about a low or no carb diet.  I love my carbs too much.  However, I am trying to cut down on the processed sugars I eat.  That means nothing white that doesn’t grow naturally white like potatoes.  So, brown rice, natural sugars, whole wheat breads; foods with high dietary fiber.

Where does that leave white sugar?  On the shelf in the grocery store.  I have some, of course.  Blogging sometimes leaves you with lots sponsor items you don’t use regularly.

Anyone need a bunch of barely used extracts?

Anyway, allulose is a naturally occurring, low calorie sweetener.  It was initially found in wheat products, but it also in jackfruit, figs, and raisins.  All naturally sweet ingredients that are sometimes used in place of sugar. It’s almost chemically identical to sugar but has different hydrogen and oxygen structures which allows allulose to boast the low-calorie sweetener claim.

However, it’s not entirely like sugar.  It browns faster, as I found some several failed attempts to cook with it.  There is a bit of a learning curve.  I was trying to use it in place of sugar in a few recipes and it didn’t quite do that I wanted.  There is a bit of a trial and error to using it in place of sugar, just so ya know.

Rewind many years ago when Dad was diagnosed with diabetes.  I’m always trying to find recipes that I would enjoy along with him.  That’s not always the easiest thing, ya know.  Carbs sneak in when you don’t expect it.  It’s really not easy to keep tabs on it all when you haven’t been following that diet for a while.

Well, one year I made him some peanut butter cookies with another sweetener.  They were pretty good.  I stacked them in giant cups so they could have cookies and milk.  Of course, that didn’t make sense because Dad always dips his cookies in coffee.

Anyway, I channeled those cookies and decided to try to make some with this Keystone Pantry Allulose sweetener.  However, I’d used up way too much of my good peanut butter on previous recipes.  I was totally out of almond butter, too.  What was left?

Tahini!

Did you know you have to buy a LARGE jar of tahini, but only need like 1 or 2 tablespoons for hummus?  Why is that?  Can’t you just purchase a small jar of tahini?  No.  It’s a large jar.  I can buy peanut butter jars that are smaller.  And no, not even a pouch.  If a tahini manufacturer wanted to really make some dough, they’d sell boxes of small, 2 tablespoon packages of tahini in a box.  Similar to those they sell of tomato paste now.  LOVE those!

They could sell less tahini for more because it’s pre-portioned.  I really should pitch this to a tahini supplier.  It might take a bit to convince them, but I think it would be worth it to invest in something like that.  I’ve purchased one jar in my life.  One.  And it sat in the pantry and would have eventually gone rancid had I not decided to make these cookies.

And I’m so glad I decided to make these almond sesame ginger lemon cookies.  Man that’s a mouthful!  They’re not your typical cookies.  They have no flour, so their texture is different than conventional cookie.  But, not in a bad way.  The texture comes from the almond meal.  They have a great almond flavor.  Then you have the little sweetness of the allulose and the hint of lemon.  Finally, in the back of your mind you taste it; that little hint of ginger.  It’s bright with a little kick of spice.

I used fresh ginger because I wanted that fresh ginger kick.  You don’t get the same ginger flavor from dried, ground ginger than you do with fresh.  It pairs well with the lemon and tahini in these cookies.

They’re packed with protein and flavor.  You could easily serve these up for breakfast, a snack, or dessert.  They’re that versatile and packed with healthy ingredients.  Serve them with milk, coffee, or even make ice cream sandwiches!  With a no sugar ice cream, of course to maintain that low carb diet!

You don’t want to miss out on any of the new products or recipes from Langs Chocolates and Keystone Pantry Allulose.  Be sure to follow them on Facebook, Twitter, Instagram, and Pinterest.

Almond Sesame Ginger Lemon Cookies

Tahini is combined with ginger, lemon extract, and almond meal in these flavorful, keto cookies.  Almond Sesame Ginger Lemon Cookies are packed with almond and lemon flavor with a hint of sesame and ginger flavor.

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Ingredients

• 1 cup tahini
• 1 cup almond meal
• 1 cup Keystone Pantry Allulose
• 2 large eggs
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon lemon extract

Instructions

1. Preheat oven to 350.
2. Combine the tahini with the almond meal and allulose.
3. Stir in the eggs one at a time.
4. Stir in the ginger and lemon extract.
5. Drop by tablespoon fulls onto a baking sheet lined with a silpat or parchment paper.
6. Flatten the cookies in a criss-cross pattern using a fork. It may be necessary to clean the fork after each cookie.
7. Bake at 350 for 15 to 17 minutes or until golden brown around the edges.
8. Cook on the baking sheet 5 minutes before moving to a wire rack to cool completely.
9. Store in an airtight container up to one week.

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The post Almond Sesame Ginger Lemon Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Okay y’all.  It’s gonna be hotter than hades this week.  I think I’m REALLY glad that I don’t have to trek into work until next week.  There’s a heat index of over 100 for the rest of the week with a change to reach actual 100 on the weekend.  That’s hot.  Too fricking hot to do anything!!

So, in honor of the impending wall o’ humidity, I’m sharing some cool links from last week.  I hope they cool you off, too!

The post #FoodieFriDIY 109 – Keeping it Cool appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.