July 20, 2024 / Lyn Jones / 0 Comments
A delicious and simple to make broccoli dish that’s also low carb, hi fibe and high protein!
And it tastes amazing! You can enjoy this for breakfast with your tea or coffee or as a light snack. Lunch works too with my Lazy Tzatziki Dip – the perfect combination.
from https://hungryhappens.net/healthy-broccoli-loaf-low-carb-gluten-free/
Ingredients
1.25 cups (28mg) broccoli florets, rinsed & dried
2 eggs
3/4 cup Greek yogurt
1/4 cup olive or any other neutral oil
5 Tabs potato starch or corn starch
2 tsp BP
salt & pepper to taste
1 large clove garlic, minced
2 Tab fresh chopped dill
1/2 heaping cup shredded cheddar (try egg white with DF parmesan or nutritional yeast)
1 tsp black sesame seeds (optional topping)
optional dip:
Lazy Tzatziki
1. Preheat oven to 160°C (FF). Line a 8×4 inch loaf pan with parchment paper.
2. Pulse your broccoli florets for a few seconds in a mini food processor until finely chopped. Transfer them to a large bowl. Add in the eggs, yogurt & oil and stir to combine.
Next add in the starch, BP, salt & pepper to taste, and the garlic, dill & cheese and mix to combine.
3. Transfer the batter to your pan and spread out evenly. Tap the pan on your counter 5 times to remove any bubbles. Top with sesame seeds and bake for 45-50 minutes or until toothpick comes out clean and edges are turning golden brown. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely prior to slicing.
NOTES
Store leftovers in fridge in an airtight container. Eat cold or reheat in a mini toaster oven or pan.
July 5, 2024 / Lyn Jones / 0 Comments
These easy lamb croquettes are a healthy meal that the whole family will love and would also great a great option for Easter! yield: 12
Ingredients
500g. ground lamb
1/4 cup leftover roasted potatoes or mashed potatoes
1/4 (cup?) grated Parmigiano Reggiano – try white sauce strong flavoured or plain fl
2 garlic cloves, minced
2 Tab fresh parsley, finely chopped
2 Tab fresh mint, finely chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/2 tsp. oregano
2 eggs beaten
1 cup panko bread crumbs or regular breadcrumbs
1/4 cup olive oil
Tzatziki or Tahini sauce for serving
1. Preheat oven to 160° (FF). Spray two baking sheets or use a silicon mat. Set aside.
2. Mix raw lamb, potatoes, cheese, garlic, parsley, mint, s&p, cumin, coriander, cinnamon, allspice, cloves & oregano in a large bowl and mix together until everything is combined.
3. Divide lamb mixture into 12-14 sections and roll each piece into even-sized log shapes.
Put the egg in a shallow bowl and the breadcrumbs in another shallow bowl.
Roll the logs in the egg mixture then the breadcrumb mixture and set on the baking sheet.
4. Heat a large skillet over medium heat, add 2 Tab. olive oil.
Put half of the lamb logs into the skillet and cook for 5 minutes then flip, cooking for 5 more minutes. Remove and put back on the baking sheet.
5. Add the other 2 Tabs olive oil to the skillet and add the remaining other half of the lamb logs. Cook for 5 minutes per side. Remove and add to the baking sheet.
6. Cook the lamb croquettes in the oven for 10 minutes. Remove.
7. Serve croquettes with tzatziki or mint sauce. Garnish with fresh mint and parsley.
NOTES FROM OTHERS: These were delicious! kids loved them, especially with some Tzatziki. Made a lovely smorgasboard with the Lebanese stuffed Meat Pitas and some Greek Pizza for a family dinner and it was demolished.
1. For potato/cheese croquettes, add smoked paprika. Try mayonnaise
2. Use any cooked meat plus 1 green onion, 2 eggs, 1 cup flour, 2T parsley, Parm. & mashed spuds and panko breadcrumbs
3. 2T Mustard Powder, 4 hard boiled eggs, ham, capsicum, small onion
4. Ham & leek or garlic