OK, this is probably not my greatest picture, but the flavour of this broccoli mash makes up for what you see as a bowl of bright green mush! I simply mashed up cooked broccoli and folded through glorious ‘browned’ butter before seasoning and serving. Browned butter (called Beurre Noisette in French culinary terms) is basically butter (grass-fed only for us, obvs) that has been melted down and kept on the heat until the milk solids separate and start to gently brown, flavouring the butter. The butter is then strained through cheesecloth or food-grade muslin, discarding the milk solids. You are left with a deeply-flavoured, beautifully nutty melted (and very versatile) butter that will blow your mind! If you choose to always have a batch of little set browned butter cubes on hand, I have a Beurre Noisette recipe on the site which is portioned after setting and can be used in numerous ways. FUN FACT: Julia Childs once said “… if you don’t like broccoli, add more butter.” <- Love that!
I originally started the development of this chicken and chili soup to be a chicken version of chili con carne to serve over Cauliflower Rice, Cauliflower Mash or even Konjac ‘rice’. But while cooking it, I simply stopped the dish right there and thought, wow – this is a fantastic soup. This lovely dish yields three servings, but if you choose to cook it for more people, simply use the plug-in on the recipe below and increase the yield amount (which will automatically display new ingredient amounts for you).Its important to mention that you should use skinless, de-boned chicken thighs for this recipe. Do not be tempted to use chicken breasts. Thighs are far more succulent and will hold up well with the amount of cooking without drying out and leaving you miserable.
The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and the BONUS factor was that the raw ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up my own… but my fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..
Bless his socks, this is what Funnyman makes me when I need a night off from cooking and he isn’t treating me with his Lamb Ribs (…that man loves his black pepper!) He has perfected it over the years and has implemented little tricks that I shared with him (like the importance of a meat thermometer probe), so I simply love it! There isn’t much to it, its thicken thighs covered in (it’s body weight of) freshly ground black pepper prior to cooking. A quick fry on the skin-side down to speed up the crisping of the fat, then it’s finished in the oven, skin-side up. The accompanying sauce is a mix of mayo and Sriracha and I have included it in the macros because that’s how we enjoy it. If you prefer a ‘stricter’ keto dip, simply stir in homemade chili paste into your homemade mayo.