Tag Archives: veggie

Low Carb Spicy Deep Fried Broccoli

As I was surfing some food blogs, I ran across a pic of deep fried veggies.  That’s where it all began.

My desire for something crispy, “breaded”, and fried!

I couldn’t get it off my mind.

Remembering how I fixed some deep fried cauliflower, I began to mentally check out the contents of my freezer.

I ran home at lunch, grabbed that bag of frozen broccoli that had been staring at me every time I opened the freezer door, and heated up the deep fryer.

I quickly threw the frozen miniature “trees” in a bowl of water and grabbed an egg and the coconut milk out of the fridge.

Reaching into the cabinet, I got out my brand new box of Carbquik  and coconut flour.  (I no longer use Carbquik, but a combination of almond flour and gluten free flour).

I really needed to get this all done within 55 minutes so the rush was on.

To make a long story short, I did.  The results were quite tasty and satisfied that desire for something deep fried.

I think I like them more than the cauliflower!  The next day I discovered they’re just as good COLD!  Hope you give this recipe a try.

Spicy Deep Fried Broccoli

 

One 16oz bag frozen broccoli
1 egg
3 T coconut milk, cream, half and half, or water
1/2 cup grated parmesan cheese
1/2 cup Carbquik, or almond flour/gluten free flour mix
seasoning spices (Cajun spice, garlic, salt, pepper, cayenne pepper, etc)
hot oil for deep frying
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Rinse and thaw the frozen broccoli.  Drain off the water.  With a fork or whisk, mix the milk or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.
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Put about a cup of broccoli florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese/Carbquik mixture (I put the cheese into a quart size freezer bag) and shake around until the broccoli florets are well coated with the cheese-flour mixture.
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Have your deep fryer ready.  Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the broccoli is cooked. Drain on paper towels and serve with your preferred dipping sauce.  I chose Ranch Dip.
COOK’S NOTE:  My hubby has a deep fryer like this and he says it will really cook!  So much better than that little fry baby he had.  😉
DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness. You’re the bestest!  
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Weight Watcher Points

Around this time every year, I get a desire for certain foods…

Chex Party Mix!

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Cinnamon and Brown Sugar Oatmeal!

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Homebaked Cookies!!!

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…so, I’ve made a scary decision. 

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I’ve decided to start counting Weight Watcher Points. 

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I’m not attending local meetings,  just starting a food journal and keeping up with my points.  It’s kinda like calorie counting,  I’ll just be watching my fat intake more than usual.  I’ve not worried about fats for a very long time, but apparently I need to make some changes.

I’ve gotta do something to shake up my metabolism.  Hopefully this will be it.

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So, in over the next few days, I’ll begin to share Weight Watcher recipes with you.  I made some pretty good stuff this weekend!

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This is a big change from low carb.  I know low carb works for me, if I work at it, so I’ll be trying to stick more to fresh veggies and some fresh fruit, yogurt, almonds, lower carb and cal bread, and lean meats. That means more stir-fries, but I get to add a little long grain rice or pasta.

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We’ll just see how it goes.

I’ll be adding a new Weight Watcher page, similar to my low carb page.

Cross your fingers and say a prayer for me! 🙂

Skillet Fried Cabbage with Bacon

I’m sick of things I can eat with my fingers!

I needed something to eat with a fork.  I was wanting something green and yummy and fried cabbage with bacon came to mind.  This is one of my favorite vegetable dishes, with lots more flavor than just boiled cabbage which is more common here in the South.

Grab some sliced bacon, dice it and throw it in a skillet over medium heat.  As it cooks, cut a head of cabbage in half and chop it into nice size pieces.

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After the bacon is crispy, remove it from the skillet and let it drain on a paper towel.  Reserve all but about 2 tablespoons of the bacon grease.  Add the chopped cabbage and some diced onion into the skillet.  Cook for about 10-15 minutes or until the cabbage is done but still has a little crunch left.

Put into pretty dish and top with the crispy bacon pieces.  Eat all by itself or with the meat of your choice.  I chose a nice medium sized pork chop.  See my lowcarb page for the plated meal.  Enjoy!

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