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ChingOwn

ChingOwn

Well-Known Member
Laughing Grass said:
This is my mom's souvlaki recipe. I don't believe theres gluten in any of it.

1kg Lamb/Chicken/Pork
100ml Quality olive oil
2 Cloves garlic crushed
1 Red onion
Juice from 1 lemon
2 tsp Dried Greek oregano
1 tsp Dried thyme
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp Salt
1/4 tsp Ground pepper

tzatziki
1 Large Cucumber
2 Cloves of garlic, crushed
50ml Quality olive oil
500ml strained plain Greek yogurt
a pinch of salt

10 wooden skewers

Cut meat into 1" cubes.
In a large bowl mix together olive oil, garlic, lemon juice and dry ingredients. Add cubed meat, onions then blend to coat.
Cover bowl with plastic wrap and allow to rest overnight in fridge.

tzatziki
In a mixer blend garlic and olive oil until combined.
Peel cucumber and removed seeds the grate into a large bowl.
Wrap grated cucumber in cheesecloth and squeeze out remaining liquid.
Add grated cucumber, salt and yogurt to the garlic and olive oil and blend until all ingredients are combined.
Click to expand...
Good recipe, but how much meat do I use? Is kg french for something?
 
dbz

dbz

Well-Known Member
My basic Keto soup
2 lbs of chicken cubed
1 stick butter
5-8 oz cream ( I usually use a can of puck cream)
4-6 garlic cloves minced
.5 lb brussel sprouts (halved if large)
.5 lbs carrots (baby carrots or diced)
I usually use about 6 thai peppers chopped (adjust for spice tolerance)
3 sticks of celery diced
1/2 head of cauliflower
.5 lbs kale
.5 lbs spinach
2 tsp red chili powder
1/2 tsp cumin powder
1 tsp hungarian paprika
1 tsp ginger (fresh grated is best)
1 tbsp honey (adds a couple carbs per serving)
1 large onion, diced
Salt and pepper to taste

Sometimes i basically do the same thing but want more of an asian style, so I just add in a bit of allspice, fish sauce, oyster sauce, soy sauce, allspice and cloves.

Put half of the butter in large pot
Brown salt and pepper chicken in large soup pot or dutch oven. Remove and reserve.
Add remainder of butter and add cumin, chili powder and paprika, sautee a couple minutes until well integrated
Keeping on heat without burning butter add onions and garlic
Sautee for 2-3 minutes and add brussel sprouts, chili peppers and carrots, stir often and sautee for 5 minutes.
Add 1 cup chicken stock and greens and rest of veggies, turn down to low and simmer with lid on 3 minutes. Add a bit of salt at least on top of all the greens
Return to stir, simmer 3 more minutes
Add rest of chicken stock and stir to incorporate, let cook, covered for 10-15 minutes just until cauliflowe starts getting tender.
Add any water if you need to
Add cream and incorporate, then add chicken back in
Simmer 5 minutes, taste and add salt and pepper to taste.
(Add some parmesan cheese if you want it cheesy)
 
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