Meal suggestion for church fellowship

(jim Chiodo) #1

Nov 4 is our monthly fellowship meal. We do this after service around noon. The church has a full commercial kitchen, stove, ovens, etc. When it’s a breakfast theme, I bring eggs, cheese, spinach, bacon and make a crustless quiche. There’s at least an hour for it to bake in a convection oven.

Nov will be thanksgiving themed and there will be turkey. Most people will bring side dishes or deserts.

What can I bring that I can eat that is low carb but considered “normal food” for everyone else? I’ve done a bunch of deviled eggs in the past and even added “eyes” and feet to make them look like little chicks. They were a big hit but don’t want to do a re-run.

(You've tried everything else; why not try bacon?) #2

A cauliflower risotto?

Or perhaps something my sister calls “fully-loaded cauliflower:” basically a cauliflower chopped up and steamed or boiled lightly, then covered in cheese sauce (Bechamel with a nice cheese shredded up in it; I put a lot of butter and cream in it) and baked in the oven for a while.

Or cut an x in the bottoms of some Brussels sprouts, steam them, and put a cheese sauce on top—use coconut or almond flour instead of bread crumbs, and you can brown the whole dish under the broiler.

Or you can steam the sprouts lightly and then sauté them along with some chopped onions and/or cut-up bacon in a pan of bacon fat, butter, beef tallow, and/or coconut oil until nicely browned. You can also add chopped walnuts, pecans, or almonds to the sauté, or add them on top after removing from the pan.

(Anna) #3

How about a cauliflower mac and cheese?

I made it for a birthday party. My son wanted brisket, green beans and mashed potatoes. I made instead the cauliflower mac not cheese . Everyone loved it.

(Brian) #4

Hey, if the deviled eggs are really good, a repeat wouldn’t be a bad thing!

There are a lot of people who don’t do deviled eggs all that well. It’s not uncommon to have people cook the bejeebers out of ‘em and they end up like rubber. Or they’ll mess up the seasonings so bad that it would have tasted better just being a plain ol’ hard boiled egg. There are a lot of variations possible.

(Ernest) #5

You want him killed with cauliflower anything for a gathering?!
Get a batch of wings
Green bean casserole
Baked cabbage casserole aka scalloped cabbage with heavy cream

(You've tried everything else; why not try bacon?) #6

Hey, cauliflower’s great! Not in the league of bacon, perhaps, but then, what is? But I’ve liked cauliflower since long before I became keto.

(KetoCowboy) #7

Bacon is in the league of bacon.

The church dinners I’ve attended always had a tossed salad–often with a shaker of those horrible fake bacon bits sitting next to various bottles of salad dressings made from soybean oil.

If you provide a bowl of REAL bacon bits and a cruet of red wine vinegar and olive oil along with some tossed greens, you could single-handedly save the inevitable salad from a tendency to toxicity

(Roxanne) #8

cheesy cauliflower casserole WITH bacon in it:star_struck:

Use a smoked cheddar or Gouda to take it up another notch

(Susan) #9

Appetizer: I used to bring a tray of cubed cheeses (all sorts) with a variety of olives, and sweet gherkins (no-sugar added, Mt Olive brand) years before I ever heard of keto – that was always a hit and no leftovers to take home, just the empty trays. Could add some of those cute pre-cooked sausage bites now, can’t think of the brand now.

Side dish: Maybe some green beans cooked with ham or bacon?

(KCKO, KCFO 🥥) #10

Take a look at the sides posting on ruledme.com. There are so great ones on that site. Enjoy learning about new ones.

(Jennifer ) #11

I would do a green bean casserole. We make it every year for Thanksgiving and everyone loves it. This is the recipe I use. For an extra treat, if you have an Asian grocery near you, they might have fried onions that have no wheat. The ones I found only have red onion and palm oil. I just sprinkle some on top.

Cheesy Green Bean Casserole
Serves 12
Carbohydrates: 7
4 Cans French Cut Green Beans
1 medium Onion
4 Stalks Celery
8 oz Sliced Mushrooms
1 Cup Heavy Cream
½ Cup Mayo
8 oz Monterey Jack Cheese, shredded
8 oz Cheddar Cheese, shredded
To Taste Salt and Pepper
Thinly slice the onion and the celery
Saute the onion, celery and mushrooms over medium heat with butter until translucent. Drain the
green beans and pour into a greased casserole dish. Add the sautéed vegetables, cream, and mayo, stir
to combine. Add salt and pepper to taste. Add in the cheese and do a final mix.
Cook @ 350 degrees for 35 minutes

(Annette) #12

If it isn’t breaking any forum rules, I very highly recommend Carrie Brown’s Holiday Cookbook. Written in both metric and US measures. Very easy to follow. Everything amazing that I have tried.
https://www.amazon.com/gp/aw/d/1976400120/ref=mp_s_a_1_1?ie=UTF8&qid=1508622415&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=carrie+brown

(Brian) #13

YES!!! THIS!!! ^^^^^^^

I love smoked cheddar or gouda. It goes so well in many dishes and brings a wonderful flavor that would be missing otherwise. It doesn’t even take a whole lot of it to add a whole lot of flavor. :slight_smile:

Made an eggplant parm last weekend and used some smoky cheddar in it, in addition to several other cheeses. People loved it!

A lot of the things I do are throwed together, out of whatever I happen to have on hand. A little smoky cheese of one variety or another is something I like having in the ol’ cheese drawer. Call it a condiment if ya wanna. :smiley:

(Tim Rayburn) #14

I really like my Barbacoa recipe…

Barbacoa Brisket
★★★
BBQ
INGREDIENTS

Adobo Sauce

5 Guajillo Chiles
1 Yellow Onion
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1 cup water
1 tb Smoked Paprika
1 tb All Spice
1 tb Black Pepper
1 tb Salt
1 tb Oregano
1 tb Freeze Dried Minced Garlic
After Cook

2 tb Chili Powder
2 tb Cumin Powder
2 tb All Spice
2 tb Salt
DIRECTIONS

Prepare Adobo Sauce mixing all ingredients in blender
Trim Brisket
Put Brisket in oven pan, and then cover with the sauce
Put 2 cups of water in the pan
Cover in foil
Cook, 350 degrees for 4-5 hours (about 1 hour per 3 lbs)
Pull apart
Add after cook spices
Mix

NOTES

This version was not hot enough, not even a real mild. Next time I’d recommend doubling the peppers.

i usually pair this with a Creamy Jalepeno sauce

Christina’s Creamy Jalapeño Dip
Condiments, Tim’s Crazy Recipes
Prep 5 mins ∙ Cook 1 min
INGREDIENTS

1 cup sour cream
1 cup mayonnaise
5 tablespoons dry Ranch Dressing Mix
1/2 cup pickled jalapeno peppers
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
DIRECTIONS

Wash and dry the cilantro. Use only the tops of the cilantro, discarding stems. Chop cilantro into coarse pieces. Place sour cream, mayonnaise, dry ranch dressing mix, jalapeno peppers, lime juice and coarsely chopped cilantro into a blender. Pulse 7-8 times. Pour dip into bowl.

(Doug) #15

Tim, thank you - this looks really good. (I’m out of ‘Likes’ for today, but man… I could chow down on some spicy brisket right now…)