Liz Barbour's Creative Feast
  • Home
  • CLASSES
    • Virtual Programs for Groups >
      • Pick a Class >
        • Schedule a Class >
          • Fees
          • Class Survey-Webinar
          • Class Survey-Meeting
          • Client Testimonies
        • Garden Club Programs
    • Virtual Classes-Hands On
  • LIZ'S CALENDAR
  • FOOD & FUN
    • Recipe Blog
    • Kitchen Tools Liz Loves
    • Intermittent Fasting
    • Low-Carb
    • Barbour Chicks
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
    • Artisan Bread-Master Recipe Artisan Bread
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact Liz
  • About Liz
    • Liz's Story
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz

Buttered Cabbage with Ground Beef and Herbs

1/26/2021

1 Comment

 
Picture
​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

  1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 

  2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 

  3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.
 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 
1 Comment

Sheet Pan Salmon Dinner

1/14/2021

0 Comments

 
Serves 2-4
2 Tbs olive oil
Kosher salt and black pepper
1-2 cups cherry tomatoes
1 small red onion cut into ¼ inch thick wedges
2 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon pepper 
1 lemon cut into ¼ inch thick rounds
1-2 lbs salmon
1-2 tablespoons Dijon mustard 
2-4 tablespoons fresh dill, chopped or 1 tablespoon dried
½ lb green beans, stems removed
2 ounces feta cheese, crumbled (about ½ cup)


  1. Heat the oven to 425 degrees. 
  2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, green beans, garlic, and salt and pepper in a large bowl and toss gently to season everything evenly. 
  3. Place the salmon, onto the center of the sheet pan. Spread the salmon with the Dijon mustard using the back of a spoon. Sprinkle with the dill. 
  4. Place the seasoned vegetables around the salmon in a single layer. Place the sheet pan in the in the oven and cook for 15 minutes. Add the green beans to the pan and continue cooking for and additional 5 minutes or until the salmon is cooked through. The thickest part of the salmon should be firm with a little “give” when pressed with your finger.
  5. Remove the pan from the oven. Sprinkle on the crumbled feta and serve right from the pan!
Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, swordfish fillets, chicken breast, boneless chicken thighs. Fennel bulb, red peppers, asparagus, broccoli, or cauliflower florets. 
0 Comments

Mashed Broccoli

1/5/2021

0 Comments

 
Serves 4-6

​2 lbs broccoli, cut up into florets or 24 ounces of frozen broccoli
3 ounces cream cheese
2 tbsp unsalted butter
salt and pepper to taste
 
  1. Steam or boil broccoli until soft, about 10-15 minutes.
  2. Drain the broccoli well and place it in a large mixing bowl.
  3. Cut the cream cheese into four pieces. Add it and the butter to the broccoli and mash together with a potato masher or purée with an immersion blender. You can also place this in a food processor.
  4. Season with salt and pepper to taste. Serve hot. 
Variation: 
Baked Broccoli
Place the seasoned, mashed broccoli in a buttered baking dish. Combine ½ cup breadcrumbs with 2 tablespoons melted butter. Sprinkle on top of the mashed broccoli. Place in to a 375-degree oven and cook until the breadcrumbs are browned.
0 Comments

Eggs Jeannette

12/10/2020

0 Comments

 
Jacques Pépin's Eggs Jeannette

​Serves 6
Ingredients:
6 large hard-cooked eggs, preferably organic, peeled
2 tablespoons milk
2 cloves garlic, finely chopped (1 tablespoon)
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons peanut oil

Dressing:
About 2 tablespoons reserved egg-yolk mixture (from above)
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 tablespoon water
Pinch of salt
Pinch of freshly ground black pepper
1/4 cup olive oil

Preparation:
  • Cut the eggs in half crosswise at the widest point. Remove the yolks and mash them in a bowl with a fork. Mix in the milk, garlic, parsley, salt, and pepper; the mixture should be moist and hold together. Stuff the whites with the yolk mixture, reserving approximately 2 tablespoons for the dressing. (The egg yolk mixture adds texture to the dressing.)
  • Heat the oil in a skillet, preferably nonstick. When the oil is hot, add the egg halves, stuffed side down, and fry over medium heat for about 2 minutes; they will brown beautifully. (Do not cook the white side.) Remove the eggs from the skillet, and arrange them on a platter or in a gratin dish.
  • For the dressing: Put all the ingredients except the oil in a food processor, and, with the motor running, add the oil slowly. Pour the dressing on top of and around the eggs, and serve.
0 Comments

French Garlic Chicken-Instant Pot

12/8/2020

0 Comments

 
Recipe by Urvashi Pitre twosleevers.com


For the Marinade
2 teaspoons Herbes de Provence or dried tarragon
2 tablespoon Olive oil
1 tablespoon prepared Dijon Mustard
1 tablespoon Bragg Organic Apple Cider 
1/2 teaspoon Salt
1 teaspoon Pepper
1 tablespoon minced Garlic
1 pound chicken thighs boneless, skinless
 
For Cooking
2 tablespoons Butter
8 cloves chopped Garlic
1/4 cup water
1/4 cup Cream
 
  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes.
  4. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. 
  5. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. 
  6. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.  
  7. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. 
  8. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

0 Comments

Butternut Squash Au Gratin

11/18/2020

0 Comments

 
Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 
  1. Preheat oven to 375°F. 
  2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
  3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
  4. Combine the cheeses and salt and pepper in a small bowl.
  5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
  6. Pour the cream evenly over squash and cheese. 
  7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
  8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 
Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 
0 Comments

How to Poach Eggs

10/7/2020

0 Comments

 
Picture
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt
  1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
  2. Break each egg into a teacup.
  3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 
Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs
0 Comments

Smoked Sausage and Kale

9/16/2020

0 Comments

 
Picture
I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.
0 Comments

Roasted Radishes with Mint

8/4/2020

0 Comments

 
Serves 4 as a side dish 
​
2 cups radishes cut in half or in quarters depending on their size. 
1 tablespoon olive oil
½ tsp kosher salt
2 grinds of fresh black peppercorns
2 tablespoons mint, chopped
Salt and pepper to taste


  1. In a bowl, toss the radishes with the olive oil and salt and pepper.

  2. Place the seasoned radishes in the air fryer basket and cook at 400F for 7-10 minutes. Check to ensure the radishes are fork tender. 
  3. Place the radishes into a serving bowl and toss with the fresh mint. Serve hot.
If cooking in an oven, heat the oven to 400F and cook for 10-12 minutes or until the radishes are fork tender.
0 Comments

Shrimp Scampi in Your Air Fryer

8/4/2020

0 Comments

 
Picture
Serves 2 as an entrée or 4 as an appetizer

4 tablespoons butter
1 tablespoon lemon juice
3 cloves garlic, chopped
½ teaspoon red pepper flakes
1-pound shrimp (25-30 count or larger), peeled and deveined
¼ cup fresh parsley, chopped
salt and pepper to taste
grated parmesan cheese for serving
1 lemon cut into wedges for serving
Optional additions: 1 tablespoon capers and/or 1 tablespoon sundried tomatoes, chopped 
       
  1. Place the butter, lemon juice, garlic, and red pepper flakes into a 7-inch round baking pan and place into the basket of your air fryer (include optional capers and sundried tomatoes if using). Cook at 350 degrees for 6 minutes. 

  2. Add the shrimp to the melted butter mixture and toss to coat the shrimp. Place the pan back into the air fryer and cook for 5 minutes. 

  3. Remove the pan from the air fryer and sprinkle with the chopped parsley. Toss and serve in the hot pan with artisan bread for dipping and lemon wedges for squeezing. 
Serving options:
2 cups cooked pasta-toss the cooked pasta with the shrimp and butter mixture.
1 cup cooked rice-serve the shrimp and butter mixture over the rice.
2 cups spiralized zucchini cooked in the air fryer at 350 degrees for 4 minutes. Toss gently with shrimp mixture and serve hot.
0 Comments

Salmon Cakes

5/14/2020

0 Comments

 
Picture
Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

  1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.

  2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.

  3. Form the mixture into salmon cakes using about 1/3 cup for each.


  4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.
0 Comments

Parisian Style Salad w/Poached Eggs

5/14/2020

0 Comments

 
Picture
Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 
  1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 
  1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
  2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
  3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
  4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
  5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
  6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
  7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video
0 Comments

Smoked Sausage and Shrimp with Buttered Cabbage

4/30/2020

2 Comments

 
Picture
Serves 4-6
 
2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed        
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

  1. Heat the olive oil in a large sauté pan over a medium- high heat.  Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.

  2. Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.

  3. Add the chopped herbs, lemon zest, lemon  juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.
2 Comments

Low-Carb Cocktails

4/19/2020

0 Comments

 
Picture

​How to make your own low-carb cocktail

  • ​Straight spirits have 0 carbs. When mixing low-carb alcoholic drinks, stick with unsweetened, unflavored liquors, like brandy, whiskey, rum, vodka, gin, and tequila. Infused flavors from botanicals are fine (and encouraged), but stay away from added flavorings and sweeteners.
  • Do not use sweetened mixers like tonic water, sodas, and juices. Choose soda water, seltzer water, or sparkling water, and add a squeeze of a fresh lemon or lime wedge. Brewed teas are a flavorful option as mixers. Muddle berries, cucumber, and herbs like mint, cilantro, or basil. You can also add a little fruit juice if you like.
  • Try high fat with your mixers. Heavy cream and canned coconut milk are two options you can use to give your cocktail body. Egg whites are also a good choice to add frothiness to your drinks.
Gin & Soda w/Cucumber and Mint
4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

​Low-Carb White Russian

2 oz strong coffee (chilled)
2 oz vodka
2 oz heavy cream or canned coconut milk (blend coconut cream well first)
Dark chocolate shavings for garnish

Fill a rocks glass with ice. Pour coffee and vodka into glass and stir gently. Pour heavy cream over top and serve with chocolate shavings.

Golden Milk Cocktail

Picture
Adapted from https://www.mydiaryofus.com/blog/
Prepare the Golden Milk and drink it without the rum for a delicious and anti-inflammatory drink before bed. Serve it chilled or hot if you like. Add the rum to create a tasty cocktail.

2 cocktails

1 can coconut milk (full fat) Thai Kitchen is my favorite
1/4 Tsp. ground turmeric
1 pinch of black pepper (helps for your body to absorb the turmeric)
1/2 Tsp. vanilla extract
2 tsp honey 
pinch of salt
4 oz. of spiced or dark rum
ice cubes
Cinnamon for garnish
  1. Combine coconut milk, turmeric, black pepper, vanilla, and salt in a small saucepan and gently heat until coconut milk and honey have melted and the milk has turned bright yellow.  Take off of the heat, strain through a fine mesh strainer, and cool in the refrigerator for 30 minutes or overnight. 
  2. Add rum to a cocktail shaker and then pour turmeric milk in along with 5-6 ice cubes and shake until thoroughly chilled.
  3. Pour over crushed ice and sprinkle with cinnamon.
0 Comments

Stacked Potatoes with Gremolata

4/10/2020

0 Comments

 
Serves 6

​Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!  
Low-carb trick-prepare and cook the stacked potatoes one day ahead and refrigerate. The refrigeration changes the structure of the starches in the potatoes to make them "resistant starches". Resistant starches have a reduced absorption rate in our bodies and helps to keep our insulin low. Learn more about this amazing phenomenon RESISTANT STARCH
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
8-10 Yukon Gold potatoes
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch. Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through.  
Picture
0 Comments

Margarita, Negroni, Low-Carb White Russian-Cooking Live with Liz

4/2/2020

0 Comments

 
Picture
Follow Liz on Facebook so you can see her Facebook Live Cocktail Demonstration on 4/3/20 @ 5pm.

Jalapeno Cucumber Margarita

Makes one cocktail
 
1 cucumber, diced
1 large jalapeno, seeded and chopped
2 ounces Silver Tequila (bright) or Anejo Tequila (smooth)
1 ounce orange liquor (bright) or Cointreau (smooth)
1 ounce freshly squeezed lime juice
1 tsp agave syrup or simple syrup (1 part water: 1 part sugar-sugar dissolved)
1 ounce jalapeno cucumber juice (see instructions below)
Kosher salt for rim
 
For the jalapeno cucumber juice:
Place the chopped cucumber and jalapeno in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber mixture through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. Discard the solids in the strainer. Refrigerate until needed
 
Prepare your glass by running a slice of lime around the outside of the rim. Turn the outside rim of the glass though salt and set aside. Add 1 cup ice to cocktail shaker. Pour in Tequila, orange liquor, lime juice, agave, and jalapeno cucumber juice. Cover and shake for 30 seconds. Pour contents into salt rimmed glass. Garnish with a wedge of lime.

Picture

Negroni SBagliato

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Prosecco or any dry sparkling wine
Orange peel or wheel for garnish

In a rocks or lowball glass, add Campari, sweet vermouth, and ice. Top with prosecco and stir gently to combine. Garnish with orange peel or wheel.

Low-Carb White Russian

2 oz strong coffee (chilled)
2 oz vodka
2 oz heavy cream or canned coconut milk (blend coconut cream well first)
Dark chocolate shavings for garnish

Fill a rocks glass with ice. Pour coffee and vodka into glass and stir gently. Pour heavy cream over top and serve with chocolate shavings.

How to make your own low-carb cocktail


  • ​Straight spirits have 0 carbs. When mixing low-carb alcoholic drinks, stick with unsweetened, unflavored liquors, like brandy, whiskey, rum, vodka, gin, and tequila. 
  • Do not use sweetened mixers. Choose soda water, seltzer water, or sparkling water, and add a squeeze of a fresh lemon or lime wedge. Brewed teas are a flavorful option as mixers. Muddle berries, cucumber, and herbs like mint, cilantro, or basil. You can also add a little fruit juice if you like.
  • Try high fat with your mixers. Heavy cream and canned coconut milk are two options you can use to give your cocktail body. Egg whites are also a good choice to add frothiness to your drinks.
​

0 Comments

Shirataki Noodles A Low-Carb Alternative for Pasta

3/31/2020

0 Comments

 
Shirataki noodles are my favorite low-carb alternative to pasta. Shirataki noodles have only 6g of carbs per 8oz serving while pasta has 45g of carbs per 1 cup serving...45grams!!!!
Shirataki noodles are made from plant-based ingredients including yam flour and soybeans. They are packaged in water and can be found in the refrigerated produce section of the grocery store with the tofu products. You can use shiritaki noodles in soups, noodle bowls, and as a pasta substitute. Preparation is key to achieving the right consistency for your dish.

Rinse your noodles

When using the noodles in a soup or noodle bowl simply rinse the noodles. You will notice a "fishy" odor when you open the package and drain it. No worries, this will rinse away. Allow the hot broth of your soup or noodle bowl to heat up the noodle. Over cooking them will make them too soft and gummy.


How to "dry fry" your noodles
If using the noodles as a pasta substitute, you'll want to "dry fry" them. This technique will steam away the excess water in the noodles and result in a firmer texture that will hold up well to a sauce. 
Heat a large sauce pan. You pan does not need to be a non-stick pan. Do not add anything to the pan-no oil, butter, or fat of any kind. Heat the pan so that it sizzles when you add the noodles-medium heat should be fine. Now let the noodles steam off the excess liquid. Gently move the noodles in the pan for 3-5 minutes. That's it! Serve hot with your favorite sauce, butter, or extra virgin olive oil. Enjoy!
Picture
0 Comments

Salmon Spirals-Facebook Live 3/31 @5pm

3/31/2020

0 Comments

 
To see Liz's Facebook Live broadcast of this recipe go to her Facebook Page: The Creative Feast
Salmon Spirals Live!
Salmon Spirals with Herb Yogurt Sauce
Beautifully Delicious Cooking with Herbs and Edible Flowers by Liz Barbour

Serves 6


Herb Yogurt Sauce
½ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped chives or scallions
2 teaspoons chopped mint
1 teaspoon lemon zest
 
Salmon
1 whole side salmon (3-3 ½  pounds), skin removed
Olive oil
6 teaspoons Dijon mustard
⅓ cup chopped dill
6 four-inch wooden skewers
Kosher salt 
Pepper, freshly ground
 
Preheat the oven to 375 degrees. Line a baking pan with foil and brush lightly with olive oil.
 
To prepare the yogurt sauce, combine the yogurt, mayonnaise, 1 tablespoon Dijon mustard, chives, mint, and lemon zest in a small bowl. Season with salt and pepper to taste and set aside.  


Slice the salmon along its length into six ⅓-inch strips. Roll the strips into spirals and secure with a skewer. Spread 1 teaspoon of Dijon mustard on each spiral, sprinkle with dill. Place the spirals on the baking pan and season with salt and pepper. Cook until the salmon is firm to the touch when pressed, about 15 minutes. Remove from the oven and tent with foil to keep warm. To serve, remove the skewers and top with the herb yogurt. 


Picture
0 Comments

Southwest Red Cabbage Salad

3/25/2020

0 Comments

 
My husband has the steak thing down! His plate was so beautiful I had to take the picture. This is a perfect dinner featuring t-bone steak cooked in the Airfryer, my salmon Gravlax (see recipe posted), and my Southwest coleslaw. This coleslaw recipe is one of my "go to " recipes for any occasion. The dressing is great on sandwiches, veggie salads, and as a sauce for chicken or fish. Make extra of the Southwest seasoning and keep it on hand for meats, poultry, fish, and veggies. Enjoy!
Picture
Serves 8-10
4 cups red cabbage, shaved thin
1 small red pepper, sliced thinly
½ cup cilantro, chopped
¼ cup onion, minced or thinly sliced (or sliced scallions)
1 cup mayonnaise (choose Sir Kensington's avocado mayonaise or make your own using avocado oil or olive oil)
3 Tbs cider vinegar
1 Tbs honey
2 tsp Southwest seasoning or to taste-see below
Fresh ground pepper
 
1. Combine the cabbage, peppers, and cilantro in a large bowl.
2.  In a small bowl combine the remaining ingredients and stir to combine.
3. Toss the cabbage mixture with ¾ to 1 cup of the dressing (save the rest for another salad).  Season with fresh ground pepper and kosher salt as needed.
 
Southwest Seasoning   
Makes ¼ cup
2 tablespoons smoked paprika-I get mine at Homegoods! You can use sweet paprika instead, but it will not have a smokey flavor-still delicious!
½  tsp chipotle power or ¼ tsp cayenne pepper
1 ½ teaspoons garlic powder or granulated garlic
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt

Combine all ingredients and store in an airtight container.
 
Baja Chicken Tacos: Buy small corn or flour tortillas and a roasted chicken and shred the meat. Line the tortillas with Southwest coleslaw and top with shredded chicken. Substitute the chicken with broiled white fish to make fish tacos.
0 Comments

Low Carb Breakfast-Cook's Corner Demo

3/23/2020

0 Comments

 
This is one of three cooking demos I recorded for WMUR Channel 9-Cook's Corner in New Hampshire. I hope you enjoy it! 
Watch Video
0 Comments

Gravlax-So Easy to Prepare

3/21/2020

0 Comments

 
I have wanted to make gravlax for years. My biggest stumbling block was having the ingredients on hand and planning three days in advance. Three days ago it all came together. Gravlax is traditionally made with salmon, but I prepared my gravlax with Steelhead Trout. It tasted the same to me so I am glad I gave it a try.
Don't confuse gravlax with smoked salmon. Gravlax is cured in the refrigerator with a rub of salt, sugar, and dill. The result is a moist, mild and delicious treat. Smoked salmon is cured similarly to gravlax and then cold smoked to add a light, smokey flavor. Aside from the light smokey flavor of the smoked salmon, the biggest difference between the two is that I (and you) can easily make gravlax at home with no smoking required. Once covered in the salt, sugar, dill mixture, the salmon is wrapped in plastic wrap, weighted, and refrigerated for 1-3 days. I like a richer flavor so I let the fish cure for 3 days. The recipe I used came from Julia Turshen's cookbook "Small Victories". I love this book and so will you.  
Picture
0 Comments

Low-Carb Chocolate Peanut Butter Cups

2/6/2020

0 Comments

 
My chocolate peanut butter cups are a lower carb version Reeses Peanut Butter Cups.  They are just sweet enough to keep my sweet tooth happy. The recipe gets plenty of healthy fat from the coconut oil and peanut butter and they are so easy to make. Be sure to store them in the refrigerator because the high coconut oil content allows them to melt at room temperature. In the photo below you can see that I sprinkled them with chopped rose petals and flaked sea salt. The rose petals are from my garden and dried in a hanging drying rack. I ground them in my spice grinder. 

​¼  cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped-chocolate chips are fine too
Optional Toppings: 2 teaspoons Ground rose petals, Flaked salt


  1. Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
  2. Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
  3. Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!
 

  • If topping with crushed flower petals and flaked salt, heat your oven to 300 degrees.
Have your toppings ready. You are just trying to soften up the top layer of the chocolate cups-to just barely melt them so your toppings will stick to the top.
Place the pan into the oven for 10 seconds-keep the door open. Sprinkle on a pinch of rose petals and then a pinch of flaked salt. Refrigerate for ½ hour. Store in the refrigerator or freezer. 

Picture
0 Comments

Lower-Carb Holiday Charcuterie

11/22/2019

0 Comments

 
Picture
Triple Creme Cheese
Aged Gouda
Sopressata Salami
Speck-Italan cured ham
Pickled Quail Eggs
Olives
Seasoned Walnuts
Strawberries
Figs
​
0 Comments

Mashed Cauliflower-My Low-Carb Answer to Mashed Potatoes

11/22/2019

0 Comments

 
I love to discover a delicous low-carb substitute for a favorite starchy or high-carb recipe. This mashed cauliflower is a delicious replacement for mashed potatoes. 

Mashed Cauliflower
Serves 6-8

1 medium head cauliflower, roughly chopped
4 cloves garlic
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped

  1. Steam the cauliflower and garlic until easily pierced with a fork, about 10-15 minutes.
  2. Drain the cauliflower in a strainer. Using a ladle, press the cooked cauliflower to remove extra water. Place the cauliflower into a large mixing bowl. 
  3. Add the cream cheese and butter and mash with a potato masher or purée with an immersion blender.
  4. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.
0 Comments

Cauliflower with Cheese Sauce-Tastes Better than Mac & Cheese!

10/30/2019

1 Comment

 
Here is a favorite low-carb side dish you should be enjoying. It is the perfect low-carb substitute for the high carb mac & cheese. As a bonus, the cheese sauce can be enjoyed with many other vegetables. 
Cauliflower with Cheese Sauce
 
Serves 6
1 large head of cauliflower
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
1 pinch cayenne pepper
Kosher salt and pepper to taste
 
  1. Cut cauliflower into 1″ pieces. Steam for 4-5 minutes until just tender. Remove from heat and drain well. Set aside.

  2. While your cauliflower is cooking, combine the heavy cream, cheddar cheese, cream cheese, and cayenne pepper in a small saucepan. Heat over medium-low heat, stirring until smooth.

  3. Pour the cheese sauce over the cooked cauliflower and toss to coat. Season with salt and pepper to taste. Serve as is or pour into baking dish and brown under the broiler.
 
 
Crispy pork rind topping: Instead of breadcrumbs, put 1 cup of pork rinds in a food processor and process until fine. Sprinkle on top of cauliflower and cheese and brown under broiler.
 
Make it a Meal!
Additions: Stir in cooked chicken, cooked shrimp, cooked ground beef, or lobster.
1 Comment
<<Previous
    Picture

    Contribute to Liz
    If you have enjoyed Liz's free Facebook Live demonstrations, consider making a contribution. Your support is greatly appreciated!

    Picture
    Follow Liz on Instagram

    Picturephoto credit-Judy Santos-jsantosphotography.com


    Artisan Bread Info

    Button Text
    Picture

    Recipe Categories

    All
    15 Minute Meals
    15-Minute Meals
    Air Fryer
    Appetizers/Hors D'oeurves
    Artisan Bread In 5 Minutes
    Baking
    Beautifully Delicious
    Beef
    Books
    Bread
    Breakfast
    Chicken
    Cocktails
    Cookies
    Cooking For 1 Or 2
    Cooking With Chocolate
    Cooking With Wine
    Cook's Corner TV
    Cook's Corner-TV
    Dairy
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Edible Garden
    Eggs
    Entrees
    Facebook Live
    Fats
    Feasting From Literature
    Food Film/TV
    Grain Bowls
    Herbs
    Holiday Pies
    How To Boil Water
    Instant Pot
    Intermittent Fasting
    Kitchen Equipment
    Kitchen/Pantry
    Knife Class
    Liz's Favorites
    Local Farms
    Lowcarb
    Movies
    News
    Noodles
    One Pan Meal
    Online Classes
    Pantry
    Passionate Dishes For Your Valentine
    Pasta
    Pie Classes
    Podcasts
    Pork
    Recipes From Demos
    Recipes From Demos
    Recipe Sites
    Rubs
    Salads
    Sandwiches
    Sauces
    Seafood
    Seed Oils
    Sheet Pan Meals
    Side Dishes
    Soups/Stews
    Starches/Pasta/Beans
    Stock
    SuperFoods
    Tarts-Savory
    Teens
    Thanksgiving
    Turkey
    Vegetables
    Winter Pantry


    Liz's Cookbook

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    March 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH