Gherkin Salut (Creamy Cucumber Salad)

Our current can't-get-enough side dish!

Source: chow.com

3 English cucumbers
1 T. kosher salt
1 small onion
2 T. cider vinegar
4 oz sour cream
1 t. sugar or substitute (optional)
1 t. pepper
2 T. fresh dill (I'm a fan of Gourmet Garden) or use an equivalent of dried

Wash the cukes, peel if desired, then slice very thinly. Toss in a colander with salt; allow to drain for 30 minutes. Shake out the excess juice and pat dry with paper towels, place in large bowl. Peel the onion and slice very thinly; add to bowl. Whisk together vinegar, sour cream, sugar, pepper, and dill; toss with cukes and onion. For best flavor, refrigerate overnight.

The balance of sweet / sour will need adjustment to personal taste (I'm usually pretty heavy handed with the vinegar!).

Creamy Balsamic Dressing

1 quart sour cream
1 T. minced garlic
1 T. dijon mustard
1/2 c. balsamic vinegar
2 T. worcestershire sauce
1 T. salt
1 T. pepper

Blend well. Thin with milk as desired and adjust seasonings to taste. Store tightly covered in the fridge for up to 10 days. Makes about a quart.

Hominy Grill's Squash Casserole

This recipe is from the Hominy Grill, a fabulous little restaurant in Charleston, South Carolina. We visited there last summer, had a wonderful late breakfast, and I snatched up a cookbook as we paid our tab (yes, it's autographed by Chef Robert Stehling - aren't you jealous?).

Fairly low in carbs, this has become one of our favorite side dishes. It was a surprise hit when I offered it at our Xmas Eve buffet two weeks ago. Here's the recipe, for those who asked for it. It looks intimidating, but it's easy to put together - read my notes at the end for ways to make it simpler.


Squash Casserole

 2 T. butter

3 zucchini, thinly sliced (about 4 cups)

3 yellow squash, thinly sliced (about 4 cups)

1 cup onion, diced

1/2 cup celery, diced

1 clove garlic, minced

4 eggs, beaten

1 1/2 cups cheddar cheese, grated

1/2 cup parmesan, grated

1 1/2 T. fresh basil, chopped

1 1/2 T. fresh parsley, chopped

1/2 t. hot sauce (Tabasco or Cholula)

1/2 t. salt

1/4 t. black pepper

1/8 t. nutmeg

1/4 t. sugar

3 cups dried breadcrumbs

Preheat the oven to 350. Grease an 8x8 baking dish, dust with crumbs, set aside.

Heat butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened. Add garlic and cook another minute, add squashes and cook until they're tender and browning slightly, about 10 minutes. Set aside to cool.

In a medium bowl, combine the eggs, cheeses, basil, parsley, hot sauce, salt, pepper, nutmeg, and sugar. Set aside.

Pulse 1/3 of the squash mixture in a food processor until it's chunky-smooth. Add to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.

Pour the mixture into the prepared dish and top with an even coating of breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the mixture is puffed slightly.

Serves 6.

My notes:

- I usually don't buy fresh parsley, so I just add a heaping teaspoon of dried parsley instead. I do use fresh basil because that's usually on hand, but you could substitute dried basil, as well. 

- I don't use either nutmeg or sugar in my version.

- For low carb or gluten-free, use crushed chicharrones (pork rinds) in place of breadcrumbs.

- I don't always use the food processor. If you don't want to or don't have one, just roughly mash the squash mixture with a potato masher or fork and it'll turn out just as tasty.

Almond Flour Cornbread

1 c almond flour
2 green onions, chopped
3/4 t baking powder
1/4 t salt
2 large eggs
2 T butter
1/4 c sour cream

In a bowl, mix together the wet ingredients and green onions, then add the dry ingredients and mix well. Pour into a greased 8 x 8 baking dish and bake at 350 for 20 minutes or until the edges begin to brown.

8 servings at 1 carb each

Short Ribs

8 short ribs
Salt, pepper, paprika
Fat, to brown
1 large can diced tomatoes
1 medium onion, chopped
4 stalks celery, chopped
2 c beef broth

Rub the spices into the ribs, then brown on all sides in hot fat. Add remaining ingredients, cover, lower heat, then simmer 5 hours or more until tender

Breakfast Brownie Cookies

3 T almond flour
1 T coconut flour
2 T butter, softened
2 oz cream cheese, softened
1 scoop protein powder
2 T cocoa powder
2 eggs
4 drops sucralose *

Beat the butter and cream cheese together until smooth. Add eggs and sucralose. Add dry ingredients and blend well. Cook on a medium skillet like pancakes, but don't overcook. Makes 6 4" pancakes.

Variation: Spread one with Peanut Butter Filling and top with a second, wrap in plastic wrap and refrigerate for a quick breakfast.

* Or use any sweetener equal to 4 T sugar

Spaghetti Squash and Cauliflower Carbonara

1 spaghetti squash, about 3 pounds
1 large head of fresh cauliflower
12 ounces bacon, diced (substitute turkey bacon for fewer calories)
1 small onion, diced
4 large eggs (substitute liquid egg product for fewer calories)
12 oz ricotta cheese (substitute low fat or fat free for fewer calories)
1 1/2 cups Italian cheese blend, divided (substitute a lower fat Italian cheese blend for fewer calories)
1 teaspoon salt
1 teaspoon black pepper

Scrub the squash, then stab deeply with a large knife several times to allow steam to escape (make sure it's a LARGE knife!). Microwave on high, turning frequently, until the squash surface gives to a firm squeeze, about twelve minutes. Remove from the oven and set aside to cool enough to handle.

Using a sharp knife, separate the washed cauliflower into thimble-sized florets. Place in a microwave safe bowl with 1/3 cup of water, cover, and microwave on high for three minutes to partially steam. Remove from oven and set aside.

In a heavy skillet, cook the bacon over medium heat until the edges crisp. Add the onions and cook for 5 to 6 minutes or until soft and beginning to brown. Remove from the heat.

Place the eggs or egg substitute in a small bowl, then vigorously stir in the ricotta. Fold in the cooked bacon and onions, then 1 cup of the cheese, grated, and the salt and pepper. Set aside.

Slice the slightly cooled squash in half lengthwise. Scoop out the seeds and rough membrane and discard. Using a fork, scrape the squash into spaghetti like strings. Place in a large bowl and set aside.

Drain the cauliflower, then add to the bowl with the squash. Add the sauteed bacon and onion to the vegetables and toss together. Add the egg and cheese mixture, toss together, then turn into a shallow 2 quart greased casserole. Top with the remaining cheese, then bake at 350 degrees for 30 minutes or until set.