What’s happier than a happy meal with chicken nuggets and fries? An allergy-free happy meal with organic chicken nuggets and beta carotene–packed sweet potato fries, all with half the fat! Choice Batter, featured in this recipe, absorbs 50 percent less fat than traditional batter does. The trick to these allergy-free nuggets is your food processor. I first learned about binding meat with itself instead of with eggs or breadcrumbs from Ana Sortun’s fantastic cookbook Spice. She specializes in Eastern Mediterranean recipes, and teaches that kneading meat in the food processor causes the proteins to change, creating a creamier consistency that…
Author: chefalice
Miso paste is a Japanese seasoning made from fermented soybeans. It is fantastic when combined with meats and vegetables. There are several varieties to choose from; white miso is the mildest in flavor. Miso contains a lot of salt, so be cautious when seasoning with additional salt.
Crisp iceberg lettuce wedges are coated with a tangy blue cheese dressing and sprinkled with crunchy bacon pieces.
A rosti is traditionally made of shredded potatoes pressed into pancake-like shapes and fried. Using cabbage instead of potatoes is a great keto adaptation that will not disappoint when it comes to flavor!
Syracuse the salt city is the proud home of salt potatoes. I’m a big fan of these bite-size potatoes, but I’m not a fan of the salt used to cook them. My solution is to skip the salt bath and season the cooked potatoes Italian-style, with healthy olive oil and white balsamic vinegar.
These biscuits are a staple served at breakfast with bacon, sausage, or scrambled eggs.