Lindsay's Slow Cooker Tom Kha (Thai Coconut Soup) ~ Family 🥥

Tom Kha is a delicious, comforting
and aromatic Thai spicy and sour 
soup made with coconut milk. 🥣 

Ingredients: 

2 pounds boneless, skinless chicken breasts

1 (13.5 ounce) can coconut milk

4 cups chicken broth

2 inches (2 tablespoons) fresh ginger root, thinly sliced or minced

4 to 6 cloves garlic, minced

1 onion (1 cup chopped)

2 carrots, sliced

2 stalks celery, diced

1 stalk (2 tablespoons) lemongrass*

1 red, orange or yellow bell pepper (1 cup chopped)

1 to 2 cups sliced cremini or shitake mushrooms

1 to 3 tablespoons red miso paste (adjust to suit your taste)

1 to 2 tablespoons rice wine vinegar (to taste)

1/2 teaspoon cumin

1 tablespoon turmeric

salt & pepper to taste

1/2 teaspoon red pepper flakes

2 tablespoons fish sauce**

Optional Garnishes:

2 to 3 green onions, chopped

fresh cilantro, chopped

Method:

Season the chicken with salt and pepper.  Place in the bottom of the slow cooker.

Warm 1/2 cup of the broth or coconut milk. Put the red miso paste into a small bowl. Add the warm liquid and mix until the paste is dissolved. Set aside.

Layer the onion, carrots, celery, lemongrass, bell pepper and mushrooms on top of the chicken. Sprinkle the garlic and ginger over the vegetables. Pour the coconut milk and broth over all. Stir in the dissolved miso, cumin, turmeric and fish sauce.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, just until the chicken is tender. 30 minutes before the soup has finished cooking, use two forks to shred the chicken and stir to mix. Stir in the vinegar and red pepper flakes. Add additional salt and pepper to taste.

Ladel into serving bowls and if desired garnish with chopped green onions and cilantro. Serves 6 to 8.

*Cilantro stems may be sustituted for the lemongrass

**Soy sauce may be substituted for the fish sauce

Notes:

Daughter-in-law Lindsay uses AI to help her create menus and meals. (She named her AI aide "Fred". She told Fred that she wanted to make a soup with chicken, coconut milk and Thai spices because she wanted soup and her husband, Sean likes Thai flavors. This is the beautiful recipe that Linsay & Fred came up with. She says that she always double checks Fred's recipes because sometimes he goes "wonky". 😁

Tom Kha is a very delicious & healthy soup that is perfect to serve during the cold and flu season ~ The ginger, garlic, mushrooms and lemongrass all help to boost and support the immune system. 🥣

Daughter-in-law Lindsay
with the grandkiddos
in 2012 ❤

Low Carb Perfect Air Fryer Roasted Garlic 🧄

Roasted garlic is a wonderful appetizer
or addition to salads, pastas or vegetables! 

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic. Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with keto chips or toast triangles slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Nutritional info per clove: 10 calories ~ 1 gram fat ~  .8 grams carbs ~ .1 gram protein

Note: Roasted garlic  can be used in any recipe that calls for fresh garlic. It also works very well and enhances the flavor of dips, sauces, vegetables, soups, salads and main dishes.

Perfect Air Fryer Roasted Garlic 🧄

One of my favorite things ~ Roasted Garlic
spread on pita chips or toasted baguette slices!

🧄 Roasted garlic is a wonderful appetizer or addition to salads, pastas or vegetables! 🧄

Ingredients:

1 or more heads of garlic

1/2 tablespoon (1 1/2 teaspoons) olive oil per head of garlic

aluminum foil

Method:

Peel off the outside, loose papery layers from the bulb of garlic. Slice the top 1/4 inch off of the top of the cloves. Place each head of garlic on a piece of aluminum foil. Drizzle olive oil over the top of the cut ends of the garlic.

Fold closed the top and sides of the foil to make a pouch around the garlic bulb.

Preheat the airfyer to 390*. Place the pouches in the air fyer. Cook 20 minutes for roasted solid cloves of garlic. Cook for 30 minutes for spreadable roasted garlic.

Use tongs to remove the pouches from the air fryer. Allow the roasted garlic to rest inside of the pouches for 5 minutes. Unwrap the pouches. For whole cloves, squeeze to remove the cloves from the husk. (A butter knife or small spoon can also be used to remove the cloves.) 

For spreadable gloves, serve with pita chips or toasted baguette slices and a butter knife or mini spreading knife.

May be stored in an airtight container in the refrigerator for up to 5 days. To store in the freezer, line a small pan or cutting board with waxed paper and place individual cloves on the waxed paper. 

After the cloves are frozen, package in an airtight container or freezer bag and store in the freezer for up to 6 months. 

Note: Roasted garlic can be used in any recipe that calls for fresh garlic. It also works very well in dips, sauces, vegetables, salads, mashed potatoes and pasta dishes.

Low Carb Bourbon Glaze For Poultry & Pork

 

This simple glaze is a mild & flavorful addition
to dress up poultry and pork ~ elevating your meal.

Ingredients: 

1/2 cup Brown Monkfruit Sweetener

1/2 cup bourbon

2 tablespoons liquid aminos

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking. Or, drizzle over cooked meats before serving.

Nutritional info for 3/4 cup of glaze: 766.4 calories ~ 24.3 grams fat ~ 1.2 grams carbs ~ .8 grams fiber ~ .4 grams net carbs ~ 6.5 grams protein

Nutritional info for 2 tablespoons of glaze: 127.7 calories ~ 4 grams fat ~ .2 grams carbs ~ .13 grams fiber ~ .06 net carbs ~ 1 gram protein

Simple Bourbon Brown Sugar Glaze For Poultry, Pork & Vegetables

This simple glaze is a mild & flavorful addition
to dress up poultry, pork and vegetables!

Ingredients: 

1/2 cup packed brown sugar

1/2 cup bourbon

2 tablespoons soy sauce (I use low sodium)

2 tablespoons unsalted butter

1 teaspoon smoked paprika

Method:

Add all of the ingredients to a saucepan. Heat over medium-high heat, stirring, until the mixture reaches a boil. Reduce the heat to medium and simmer for 8 to 10 minnutes, stirring occasionally  until the liquid is reduced by half. (A spoon dipped into the glaze should be coated when lifted from the pot.) 

Reduce the heat to low until ready to pour over cooking meat or serving. Makes about 3/4 cup of glaze.

Notes:

Use this glaze to pour over roast turkey breast, whole chicken, ham, pork roast or pork chops during the last 30 minutes of cooking.

It also is nice to add to carrots, beets, sweet potatoes, acorn and butternut squashes.

My husband doesn't like gravy or most sauces, so I made this for him to drizzle over his cooked turkey breast and beets ~ he liked it! 

Citrus & Sour Cream Pound Cake 🍋🍊🍈

This delicious cake is fragrant, light & moist!

Cake Ingredients:

1 tablespoon shortening (I use butter flavored)

3 tablespoons flour for dusting

2 1/2 cups all purpose flour

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream or plain Greek yogurt, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon finely grated lime zest**

1 tablespoon finely grated lemon zest**

2 tablespoons finely grated orange zest**

1 cup (2 sticks) unsalted butter, at room temperature

2 1/4 cups sugar

4 eggs, at room temerature

Glaze Ingredients:

1 1/4 cups powdered sugar

1/4 cup fresh lemon juice

1/2 teaspoon pure vanilla extract

1 teaspoon finely grated lemon zest

Method:

Preheat oven to 350*. Thoroughly grease the inside of a bundt cake pan. Dust with flour and tap out the extra. Set aside.

In a medium bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

In a smaller bowl, stir together the sour cream, vanilla and lime, lemon and orange zests. Set aside.

In a large mixing bowl, cream together the butter and sugar with an electric mixer, on medium-high speed, for 3 minutes. (The mixture will be light and fluffy.) Scrape down the sides of the bowl.

Add the eggs one at a time, mix well on low speed. Scrape down the sides of the bowl before adding each egg.

Add the flour mixture and the sour cream mixture alternately into the butter mixture, beginning and ending with the flour mixture. Mix on low after each addition, being careful not to overmix. 

Spoon the batter evenly into the prepared cake pan. Place the pan on a baking sheet with sides. Bake for 50 to 60 minutes. Insert a pick into the middle of the cake after 50 minutes. If it comes out clean, the cake is done. If it comes out wet, return the cake to the oven and cook for another 5 to 10 minutes.

PLace a cooling rack in or on top of a baking sheet with sides. When the cake has finished baking, transfer to a cooling rack. Cool in the pan for 10 to 15 minutes. 

Use a butter knife to carefully loosen the sides of the cake from the pan. Invert onto the cooling rack. Allow to cool completely before topping with the glaze.

Whisk together the powdered sugar, juice, vanilla and zest until the mixture is smooth. Spoon or pour over the top of the cake and serve. (For a thicker glaze, use a little less lemon juice.) Serves 12

The baking sheet under the rack catches
any glaze that runs off of the cake. I used
a spatula to gather the runoff and
redrizzled it over the top of the cake.

**When I purchase bags of lemons, limes and oranges, I zest and then juice the fruits. I freeze 1 teaspoon and 1 tablespoon portions of the zest in little plastic condiment to go containers with lids. I freeze the juice in ice cube trays and then transfer to a freezer storage bag or container. Then, I always have zest and juice on hand when I need it. 😀

Notes: 

My husband's favorite cakes are lemony ones and I had 1 cup of sour cream that I needed to use, so I baked this simple cake. It didn't disappoint and he was very pleased with the flavor, texture and how moist it was!

This cake is wonderful on its own, but would also pair nicely with fresh berries and whipped cream.

Irish Style Soup/Stew

This soup/stew contains tender chunks of
meat and vegetables in a flavorful broth.

Ingredients:

1 1/2 pounds baby yellow potatoes

3 pounds lamb or beef cut into bite sized chunks

salt and pepper 

2 tablespoons avocado oil, divided

1 yellow onion, chopped

4 1/2 cups chicken or vegetable broth

1 1/2 teaspoon dried rosemary leaves*

2 carrots, chopped

2 stalks celery, chopped

water, as needed

1/4 cup flour**

1/4 cup chopped green onions or 2 teaspoons dried chives

Method:

Wash the potatoes and set aside.

Season the meat with salt and pepper. Heat the oil in a large heavy skillet over high heat. Brown the meat on all sides and then transfer to a large pot or Dutch oven.

Add the remaining oil and the onion to the same skillet. Cook and stir over medium high heat for 5 minutes or until the onions are softened and the edges are browning. 

Stir the 4 cups of broth into the onions and bring to a boil. Add the rosemary. Stir for 2 minutes.

Add the carrots and celery to the pot with the meat. Carefully pour the contents of the skillet over the top of  the meat and vegetables in the pot. Add water as needed to completely cover the contents of the pot. Stir to mix. Mix the flour with the remaining broth until well blended.**

Heat over medium high heat just until the edges start to bubble. Reduce the heat to low, cover with a lid and cook for 1 hour.

Cut the potatoes in half and add to the stew pot. Stir and cover and continue to cook for another 30 minutes or until the potatoes are tender. Return to a boil for 12 minutes or until the stew is thickened.

Stir in the green onions. Taste the stew and and season with additional salt and pepper as desired. Makes 6 to 10 servings.

*If you don't like rosemary, you can use basil or tarragon instead.

**If you prefer a thinner broth or soup consistency, use 1/4 flour. If you prefer a thicker consistency, increase the flour to 1/2 cup and add 1/4 cup water to the 1/2 cup of broth.

Note: This soup/stew is a delicious and fragrant comfort food ~ A Perfect cold weather meal!  ❤️