Double S Veggie Casserole

UPDATE: made this again today and used finely chopped macadamia nuts in place of the almond flour! It was truly amazing. We are going to do that from now on!

Double S Veggie Casserole

Spinach and squash make this casserole not only delicious but super quick and easy. Fabulous side dish or eat as your main dish! Low carb and Keto friendly at just 2.6 net carbs per serving!
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dinner, Main Course, Side Dish
Servings 12 servings
Calories 218 kcal

Ingredients
  

  • 2 medium-large yellow squash washed, and cut into thin slices
  • 16 oz bag frozen chopped spinach thawed, and squeezed to drain
  • 1 medium-large onion cut into slices
  • 8 ounces butter unsalted, cut into pat sized portions (see picture)
  • 12 ounce bag Mexican blend shredded cheese
  • 1/2 cup almond flour
  • 1/2 cup parmesan cheese grated
  • 1-2 tsp dried oregano
  • 1-2 tsp garlic powder
  • 1/2-1 tsp sea salt
  • 1/2 tsp black pepper

Instructions
 

  • After prepping onions, spinach, and butter. Preheat oven to 375 degrees F
  • Gather seasonings. We do not measure but shake each one on when it is time.
  • Line a 9 x 13 inch baking dish with parchment paper (makes for super easy clean up but is optional)
  • Place about 6 pats of butter on bottom layer, before squash slices. Spread apart from one another.
  • Add a single layer of squash slices.
  • Sprinkle naked squash slices with each seasoning, we did a pretty even light sprinkle of each seasoning.
  • Add sliced onions as a single layer.
  • Add half of the squeezed, drained spinach.
  • Add half of the shredded cheese.
  • In a bowl combine almond flour, parmesan cheese, and the amounts listed for each of the seasonings. Mix to combine. Sprinkle half of this mixture on the casserole now. Save remaining half for the top of the casserole.
  • Add 6-8 pats of butter.
  • Repeat layers starting with naked, squash slices.
  • Top final layer with almond flour mixture.
  • Bake in a 375 degree F preheated oven for about 45-60 minutes. Check at about 40 minutes and keep an eye on it until it is nice and golden brown on top. Exact time will depend on your oven.

Notes

You can wash and slice squash, cut onions into slices, and squeeze, drain spinach ahead of time. This makes throwing the casserole together so much quicker. I usually prep everything the day before.
 
Total carbs 4.3 g minus fiber 1.7 g equals 2.6 net carbs per serving
We split the casserole into 12 equal servings.
Keyword Casserole, Cheese, Onions, Squash, Vegetables

Low Carb Crispy Roasted Radishes

Low Carb Crispy Roasted Radishes

Roasted radishes are an absolute delight! Especially for those following a low-carb or Keto lifestyle. We found this specific process produces the best roasted radishes we've had thus far. The process begins early in the day, does not take a lot of your time, just time to allow them to dry out completely after performing a pre-boil. So worth it!
Prep Time 3 hrs
Cook Time 1 hr 20 mins
Total Time 4 hrs 20 mins
Course Side Dish
Servings 4 servings
Calories 95 kcal

Ingredients
  

  • 3 bunches med-large radishes, washed, trimmed, and halved approx 24-36 whole radishes
  • 1 tbsp sea salt
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp oregano
  • 2 tsp parsley
  • 1/4 cup parmesan cheese, shredded

Instructions
 

  • Start process early in the day.
  • Remove tops and snip bottoms from each radish in each of the 3 bunches.
  • Wash, trim, and half each radish.
  • Place halved radishes in a large pot with about 1 Tbsp sea salt.
  • Bring to a boil and allow to gently boil for about 10-15 minutes. (From the time I set mine on the stove until finished is approx. 20 minutes, total time will depend on how quickly or slowly it takes the water to come to a boil)
  • Drain radishes and allow to sit in a large strainer for about an hour. I then take them out of the strainer and set on a couple of layers of paper towels and let them dry out completely. Usually about another hour or so. 
  • About an hour or more before you are ready to roast the radishes, season them with the seasonings stated above. Be careful to not use too much salt as they boiled in salt water. A light coat is fine. Preheat oven to either 400 or 450 degrees (400 degrees for low altitude, 450 for high altitude).
  • Spread olive oil on parchment paper (we use parchment paper for easy clean up), light layer of oil. Add seasoned radishes and roast in a preheated 400-450 degree oven for approx. 50-60 minutes. (400 degrees for low altitude, 450 for high altitude).
  • Remove from oven, lightly sprinkle with shredded parmesan cheese and serve. (we put ours back in the oven for a few minutes, this is optional)

Notes

1 serving, about 8 radishes (16 halves), 2 net carbs per serving.
95 calories, 8.3 fat, 621 sodium, 3.5 g carbs, 1.5 grams fiber (2 g net carbs), protein 2.6 g
Keyword Keto, Low Carb, radish, roasted radishes

Great Grandmas Harvard Beets

Great Grandmas Harvard Beets

This recipe has been handed down and comes from the 1930s. It is from a 1930s Westinghouse oven manual. These Harvard Beets were a served traditionally during most holidays but especially the winter holidays.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2 cups

Ingredients
  

  • 2 cups of cooked diced beets
  • 1/2 cup sugar
  • 2 Tbsp flour
  • 1/2 cup white vinegar
  • 1/2 tsp salt
  • 2 Tbsp butter
  • 1/4 cup water

Instructions
 

  • Mix the sugar and flour;
  • add water and vinegar.
  • Cook over "low" heat until thick.
  • Add salt and butter,
  • then add diced beets.
  • Continue cooking until beets are hot.

Notes

*The beets for this recipe can be prepared ahead of time. Wash and dice beets. Place beets in a covered pot with 1/2 to 1 cup water, depending on how many beets you are cooking. Typically 3-4 cups diced beets. Bring to boil then cook covered on med-low for approximately 30-35 minutes.

Southern Green Beans

Southern Green Beans

This is a 1930s recipe provided exactly as written. This recipe comes from a 1930s Westinghouse Oven Manual that was passed down from generation to generation.
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Servings 8

Ingredients
  

  • 2 pounds green beans washed and cut
  • 5 slices chopped uncooked bacon
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup water

Instructions
 

  • Preheat oven to 350 degrees F
  • Wash and cut green beans
  • Place prepared beans in 3-4 quart casserole dish
  • Add bacon
  • Add seasonings
  • Add water
  • Cover with lid or foil
  • Bake in preheated oven for 1 hour and 45 minutes
  • Remove from oven and serve

Steamed Spinach

Steamed Spinach

The directions for this recipe come from a 1930s Westinghouse oven manual. When purchasing your spinach, be sure to select young, fresh spinach. The cooking time will be longer with older spinach. This dish is lovely tossed with a touch of sea salt and organic, grass-fed butter and served with a lemon slice.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

Ingredients

  • 2 bunches fresh, young spinach
  • 1/2 tsp sea salt
  • 1 tbsp butter
  • 1 slice of lemon

Instructions
 

Directions

  • Remove stems and clean spinach bunches. DO NOT DRY, this is very important, you want the leaves to be wet.
  • Place in a pot, on medium heat, and allow to gently steam for 10-15 minutes.
  • Drain and toss with sea salt and butter, to taste. Both of these are optional.
  • Serve with a slice of lemon.

Sweet and Sour Cabbage

Sweet and Sour Cabbage

This Sweet and Sour Cabbage recipe makes a meal on its own or can be eaten as a side dish. It is fantastic with Perogies or dinner sausage. We love its versatility, so many options! and so quick and easy to make! Depending on portion size this can feed anywhere from 4-8 people!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients
  

Ingredients

  • 1/2 cup Grassfed Butter
  • 1 Head Cabbage
  • 12 oz Apple-Chicken Dinner Sausage (optional)
  • 8 oz Mushrooms
  • 2 Medium Onions (sweet or yellow)
  • 1/2 Large Red Pepper
  • 1/4-1/2 cup White Vinegar
  • 1/4-1/2 cup Date Syrup or Honey
  • 1/2 tsp Black Pepper
  • 1-2 tsp Garlic Powder*
  • 1-2 tsp Onion Powder