Here are the recipes for the foods I’ve been posting on my insta. Usually when I want to make something, I’ll google a few recipes first to figure out the basics and then frankenstein them to what I want. This is where I’m going to keep a running list of the foods I make:
Zucchini Chips (Keto)
-2 Medium Zucchinis (180 grams)
-2 Tbs EVOO
-2 Tbs Parmesan
Thinly slice zucchinis (I used a mandolin slicer.) You can slice them by length or into chips, I don’t care. You’re the boss of you. Lay them on some oiled parchment paper on a pan and brush the olive oil on them delicately. Then sprinkle the parmesan on them sweetly and evenly. Bake at 220 for 2 hours or until crispy, flip them once. They’re going to shrink a lot so if you use salt use very lightly.
Vegetarian Lasagna (Keto)
Preheat that motherfucking oven to 350.
Slice the eggplant into slices that are maybe 1/4 of an inch. You’ll need as many slices as it takes to cover the bottom of ya lasagna pan. The first time I did this, I did not cut my ‘plants to fit the pan. In the future, I’ll probably do that because it will be so much easier.
Also slice your zucchinis in a similar fashion.
Crack the eggs in a dish and swish till mix.
Mince onion and garlic together.
Squish your tomatoes all together and put in a saucepan with some olive oil.
Measure out the sausage and spinach.
Get that tomato sauce started. Heat the tomatoes in a saucepan while sauteing the onion and garlic. When those go soft add them to the tomatoes.
Heat the sausage in a pan with a little olive oil to give it a little textcha and when it’s ready add to the tomato sauce and season it however you want. This is your creation.
While that’s cooking down, brown your butter in a pan. If you don’t know how to brown butter, google it real quick. When it’s browned, brush on the eggplant slices and place them on a lined pan. Sprinkle some parm on them and set them in the oven for ~40 minutes.
While those things are going, saute the spinach and set aside.
When the eggplant is in a good place, line them up in an oiled casserole dish so they mostly cover the bottom. At this time, use those eggs to make 4 very thin omelettes (like crepes) and set those over the eggplant.
Now is the time to spread your sausage-tomato layer all over in an even layer. Then, very very carefully, add the ricotta.
Cover the ricotta layer with the zucchini, then spread the pesto over it. Cover the whole fucking thing with mozzarella and sprinkle some more parm if you want.
Put the fucker in the oven for 40 minutes, covered with foil.
I cut mine into 12 pieces because of portioning but I don’t care what you do as long as it makes you happy. If you plan to freeze it, cut and separate it BEFORE freezing it because it’s the logical procedure.
These are the two I’m doing now but I’ll update this list as I make and experiment with more things.