Easter – Caveman Keto https://cavemanketo.com Weight loss through low carb cooking Tue, 27 Feb 2018 11:11:40 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.10 Roasted Leg of Lamb https://cavemanketo.com/roasted-leg-of-lamb/ https://cavemanketo.com/roasted-leg-of-lamb/#comments Tue, 09 Apr 2013 11:14:46 +0000 https://cavemanketo.com/?p=2245 Roasted Leg of Lamb is a traditional Easter dinner and I wanted to really go all out this year.  So much so that this is actually the second Easter meal I made in the same weekend 🙂  If you were paying attention, I actually made a Bourbon Glazed Ham for the second Easter meal on …

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Roasted Leg of Lamb is a traditional Easter dinner and I wanted to really go all out this year.  So much so that this is actually the second Easter meal I made in the same weekend 🙂  If you were paying attention, I actually made a Bourbon Glazed Ham for the second Easter meal on Sunday and I made this Roasted Leg of Lamb on the Friday before Easter. I decided to get cute and made a side of Deviled Egg Chicks (just deviled eggs with faces) along with Duchess Jicama.

Leg of Lamb with Deviled Egg Chicks and Duchess Jicama As you can see, it turned out awesome!  The meat was perfectly cooked and the sides worked out really well!
Leg of Lamb in package
This recipe starts with the meat. Its a boneless leg of lamb.  Luckily it was on sale which helped the wallet a bit given the expensive nature of lamb.Raw leg of lamb with fatpackThe first issue on this roast was the thick layer of fat on one side. You want to take a really sharp knife and carve all but a thin layer of the fat off. I know this sounds weird since you want fat on a keto diet. However this thick of a layer of fat won’t melt during the cooking and you’ll end up with a grisly piece of fat.Scored leg of lamb I also took this time to score the meat.  This allows the fat to melt into the meat and also a nice place to rub in the spices.

Spice MixSpeaking of spices, throw them all in a small bowl and mix them together.Rub top and bottom of lamb with spicesThen, coat both the top and the bottom with the spices.  Really work it into the nooks and crannies of meat.  Since this is a boneless piece, there should be lots of places to rub the spices.Trussed Leg of LambSpeaking of boneless, we’re going to need to truss this baby up. Use some trussing twine to tie a series of half hitches along the roast, about every inch or so. Since this is off the bone we want to keep the roast together over the course of the cooking in the oven.

Leg of lamb roastingPlace the Leg of Lamb in a roasting pan and let her roast!Finished Roasted Leg of LambI can tell you how long I cooked it for, but in reality your oven and roast will be different.  The only real way to know is to get a high quality thermometer and measure the temperature. In general the roast will rise in temperature an additional 5 degrees after it rests. I was aiming for medium rare which is 140-150 degrees so this was perfect.

Cutting trussing stringAfter it rests, remove the trussing twine with some scissors.Sliced Roasted Leg of LambThen slice it!  As you can see, it turned out perfectly medium rare (and awesome)!

Lamb JuicesNow let’s do something with those juices. Take the pan and place it over the burner.
Deglazing lamb juices Add some wine to the pan to deglaze it.

Making Au JusThen pour the juices into a small pan and add the butter.Boiling Au JusSimmer the liquid until it reduces by half to make the au jus.Finished Roasted Leg of Lamb with Deviled Egg Chicks and Duchess JicamaAnd there you go!  Perfectly cooked Roasted Leg of Lamb!

Roasted Leg of Lamb
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: ⅙th
  • Calories: 594
  • Fat: 44
  • Carbohydrates: 3
  • Fiber: 0
  • Protein: 40
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 Lb Boneless Leg of Lamb
  • Trussing Twine
  • 2 Tbsp Minced Garlic
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • ½ tsp Pepper
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Olive Oil
  • ½ Cup Dry Red Wine
  • 2 Tbsp Butter
Instructions
  1. Preheat oven to 450
  2. Trim most of the fat off of the fatty side of the lamb leg
  3. Add a Crisscross pattern on the fat side of the roast
  4. Mix all of the spices into a small bowl and apply to all sides of the roast
  5. Using the trussing twine, truss the leg of lamb closed
  6. Place on a roasting pan and cook at 450 for 15 minutes
  7. After 15 minutes, reduce the heat to 325 and cook for an additional 45 minutes or until it has reached the desired internal temperature
  8. For me that was 135 degrees which yields medium rare
  9. Let the meat rest for 5 minutes
  10. While the meat is resting, add the wine to the pan and deglaze it, aka apply heat with the wine and scrape off the dripings
  11. Transfer the drippings to a small pot and add the butter, simmer until reduced by ¼ to ½
  12. Remove the trussing twine, slice and serve with the au jus
 

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Deviled Egg Chicks! https://cavemanketo.com/deviled-egg-chicks/ https://cavemanketo.com/deviled-egg-chicks/#comments Sat, 06 Apr 2013 15:28:17 +0000 https://cavemanketo.com/?p=2178 I’ve made deviled eggs before, and they tasted really good, but they were ugly.  I had some deviled eggs at a friends house and they were perfectly smooth and looked awesome!  I asked them what their secret was and they told me it was all about the preparation. I was only mixing up the egg …

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I’ve made deviled eggs before, and they tasted really good, but they were ugly.  I had some deviled eggs at a friends house and they were perfectly smooth and looked awesome!  I asked them what their secret was and they told me it was all about the preparation. I was only mixing up the egg yolks by hand and they were using a whisk on your immersion blender.  Also, for really awesome filling, they recommended using a piping bag. So, since this past weekend was Easter, I decided to try it out and make some Deviled Egg Chicks!

Deviled Egg ChicksIt was a bit harder than it looked on Pinterest but I think they turned out decently!

Boiling EggsStart by putting the eggs in water in a pan.  Then bring to a boil and boil for 15 minutes.

Shocking EggsAfter you finish boiling them, you need to shock them with cold water. I’m too lazy to make an ice bath so I just run cold water over them.

Cracking egg shellPeeling the eggs should be easy.  If not, they were probably cooked badly or you lack the gene required to peel eggs 🙂  Start by cracking it all over.  I normally do this on the side of the pan or the side of the sink.

Peeling EggsThen, roll the egg back and forth in your hands.  If it doesn’t just crack and fall off, start at the fat end and start peeling.  Keep in mind there is the shell, then the meniscus.  You have to get under this meniscus in order to peel the egg.  Well, you can peel it otherwise but it sucks.  If you often have problems, your probably peeling over the meniscus instead of under it.

Peeled EggsHere’s the peeled eggs.

Split EggCut them in half!  Normally I cut them longways but for this recipe we’re going to cut them shortways as shown.

Split EggsExtract all of the yolks from the eggs.

Crushed YolksPlace the yolks in a bowl and fork them until they look like this.

Liquid for Egg YolksAdd your ingredients.  Another thing that my friends with awesome eggs told me is to add mustard and some hot sauce, so I did!

Whipped Egg YolksThe next key to awesome eggs is to use the whisk on your immersion blender to blend the yolks.

Piping BagAlso, to get those awesome looking eggs, the professional chefs use a piping bag filled with the yolk mixture. This allows you to put a pattern on it and precisely apply the filling.

Preparing EggsTo make the “Egg Chicks” we need to make some mods to the egg whites.  First, on the deeper part of the egg, we need to slice the bottom off of the egg.  This will allow it to stand up on its own.  On the less deep side, we need to cut out the middle to make the top of the head.

Filled EggNow, pipe in some filling.  You want to put more on the front than the back.

Deviled Egg ChicksFinally, cut up some carrot for the nose and some chopped black olives for the eyes and you’re all set!

Deviled Egg Chicks with Leg of Lamb and Jicama DuchessI served the eggs as part of Easter weekend along with some Boneless Lamb Roast and Jicama Duchess Potatoes!

Deviled Egg Chicks!
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1 Egg
  • Calories: 110
  • Fat: 9
  • Carbohydrates: 0.4
  • Fiber: 0
  • Protein: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 Eggs
  • 4 Tbsp Mayo
  • 1 Tbsp Dijon Mustard
  • Dash of Hot Sauce
  • Carrot Slivers
  • Olive Slivers
Instructions
  1. Place the eggs in a pan covered with water and boil
  2. Once boiling, continue to boil for 15 minutes
  3. Shock the eggs with cold water, then peel
  4. Slice in half and separate out egg yolks
  5. In a bowl, combine the egg yolks, mayo, mustard and hot sauce
  6. Whisk until smooth
  7. Cut the bottoms off of half the egg halves and the middle out of the rest
  8. Pipe in the yolk mixture onto the bottoms, making sure to add more to the front
  9. Top with the rest of the egg and add a carrot and two olive slices for the nose and eyes
 

 

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Keto Ham Sandwiches on Almond Bun Minis! https://cavemanketo.com/keto-ham-sandwiches-almond-bun-minis/ https://cavemanketo.com/keto-ham-sandwiches-almond-bun-minis/#comments Fri, 05 Apr 2013 20:52:05 +0000 https://cavemanketo.com/?p=2208 So last weekend was Easter and I made the most amazing Keto friendly, Bourbon glazed ham! The only problem is that I made a 10 Lb ham for just my wife and I … This left us with about 5 Lbs of left over ham. In the past I would have eaten ham biscuits.  Unfortunately …

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So last weekend was Easter and I made the most amazing Keto friendly, Bourbon glazed ham! The only problem is that I made a 10 Lb ham for just my wife and I … This left us with about 5 Lbs of left over ham. In the past I would have eaten ham biscuits.  Unfortunately since we’re on keto, breads out.  Well, I had the awesome idea to repurpose a whoopie pie pan to create mini versions of the famous Almond Buns to make a keto friendly version of ham sandwiches!

Ham Sandwich on Almond Bun MinisHere’s the finished Ham Sandwiches on Almond Bun Minis

Extra Easter HamThis idea all started when I had left over ham from Easter.  As you can see, there is a lot of left over ham when you cook a 10 Lb ham for two people …

Heating Almond Bun Mini IngredientsFirst we’ll make the Almond Bun Minis.  Its the same recipe as the original Almond Buns so I’m not going to go over the whole thing in detail.  However I did want to address the fact that you need warm eggs and hot butter as shown above.  The batter needs to be warm for it to pour well.

Batter with EggsThis is the batter after the eggs have been added but before the butter is added.  I always do it in this order so its mostly liquid after the eggs.

Batter with Eggs and ButterThen once I add the butter, its really liquidy and can be poured well.

Greased Whoopie Pie PanHere is the secret for this recipe: the whoopie pie pan. Much like the original almond buns and the muffin top pan, the whoopie pan allows us to create mini buns for our sandwiches. The fundamental problem here is that without flour, you’re not really able to make a dough, so its basically the egg cooking and sticking the item together. For this reason, it works best to support the bun with a pan like these while cooking them so the shape can set during cooking. If you’re not from New England, chances are you not only don’t have a whoopie pie pan but you probably have never even heard of one.  Its a soft chocolate bun filled with cream.

Almond Bun Minis in Whoopie Pie PanThe batter fits perfectly into 12 buns.

Finished Almond Bun MinisA few minutes later and we’ve got Almond Bun Minis!

Slicing CheddarFor a little more pizazz, I used my cheese slicer to slice up some really thin cheese slices to top my sandwiches.

Sliced CheeseI had some monterey jack cheese around as well so I sliced both.

Ham Sandwich SpreadAnd here’s the spread!  I laid it out so we could easily make some sandwiches!!

Ham Sandwich SpreadJust another angle.  They turned out really well!

Keto Ham Sandwiches on Almond Bun Minis!
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¾ Cup Bob’s Red Mill Almond Flour
  • 2 Large Eggs
  • 5 Tbsp Unsalted Butter
  • 1.5 tsp Splenda (optional)
  • 1.5 tsp Baking Powder
  • Slices of Cheese
  • Ham
  • Condiments (Mustard, Mayo, etc)
Instructions
  1. Combine the almond flour, baking powder and splenda; mix well
  2. Warm the eggs in some hot water and then crack and whisk together with the dry ingredients
  3. Microwave the butter then add to the mixture
  4. Split into 12 portions on a whoopie pie pan
  5. Cook at 350 for 9-12 minutes
  6. Serve mini sandwiches with ham, cheese and condiments!
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Mashed Cauliflower https://cavemanketo.com/mashed-cauliflower/ https://cavemanketo.com/mashed-cauliflower/#comments Tue, 02 Apr 2013 20:56:02 +0000 https://cavemanketo.com/?p=2157 Mashed Cauliflower: There are many like it, but this one is mine.  This version turned out really well, I actually mashed it with a potato masher instead of grinding it to a pulp like usual. I served it at Easter along with Green Bean Casserole and Ham.Here’s the finished mashed cauliflower, it worked out really …

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Mashed Cauliflower: There are many like it, but this one is mine.  This version turned out really well, I actually mashed it with a potato masher instead of grinding it to a pulp like usual. I served it at Easter along with Green Bean Casserole and Ham.Mashed CauliflowerHere’s the finished mashed cauliflower, it worked out really well!Whole Head of CauliflowerStart with a whole head of cauliflower.  Make sure to wash it.Removing Cauliflower LeavesThen, flip it over and cut off all of the leaves.  Then cut out the stump in the middle.Chopped CauliflowerChop the cauliflower down to manageable sized pieces.Bacon on cooking panFor the bacon, I chose to cook it in the convection oven. I like pan frying bacon but when I’m trying to multitask, it works well to use the oven. Also this smaller oven is much faster to heat up and the convection cooks the bacon in 15-20 minutes from cold.Cooking baconHere’s the bacon in the convection oven.Cooked BaconAnd the finished bacon!Crumbled BaconWhen it cools, crumble it into pieces.Cubing CheeseNow, onto the cheese.  For this recipe I like to make cubes of cheese. This cheese slicer really makes quick work of large blocks of cheese. I find that knives get stuck when cutting the cheese.Cubed CheeseI cut up cubes of both cheddar and Monterey Jack.Boiling WaterNow, boil some water for the cauliflower.Boiled CauliflowerHere’s the boiled cauliflower.  8-10 minutes should do it.  It should slide off a fork.Draining CauliflowerMake sure to drain it well.Mashing CauliflowerNow for the fun part, take the potato masher and go crazy. Also add the cream cheese at this step. I used to take an immersion blender and go to town on the cauliflower but I found that the hand masher results in a better, less liquidy final product. Adding Cheese and BaconAdd the cheese and bacon. After this step I also put it in a casserole dish and baked it for 10 or so minutes.  This is optional but allows the cheese to melt more.Mashed Cauliflower with Low Carb Bourbon Glazed Ham and Cheesy Green Bean CasseroleI served the Mashed Cauliflower with some green bean casserole and ham for Easter dinner.
Mashed Cauliflower
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: ⅙th
  • Calories: 210
  • Fat: 15
  • Carbohydrates: 8
  • Fiber: 4
  • Protein: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Head Cauliflower
  • 2 Oz. Cream Cheese
  • 5 Slices Bacon
  • 2½ Oz. Cheddar Cheese
  • 2½ Oz. Monterey Jack Cheese
  • Salt and Pepper to taste
Instructions
  1. Cook the bacon and crumble
  2. Wash, deleave and chop up the cauliflower
  3. Bring some water to a boil, then add the cauliflower and boil for 9 minutes
  4. While the cauliflower is boiling, cube the cheeses
  5. Drain the cauliflower
  6. Mash the cauliflower, then add the cream cheese and mash again
  7. Season with salt and pepper
  8. Stir in the cheese and bacon
  9. (Optional) Transfer to a baking dish and bake for 10 minutes @ 350 degrees
 

Cheese Slicer
This kitchen accessory is perfect for anyone who entertains! It can quickly cube medium to hard cheese in a flash. Much easier than getting out a knife and yields consistent sized cubes.
Potato Smasher
Even though potatoes are a no-no on the keto diet, it doesn’t mean this common kitchen accessory is worthless. Use it to smash cauliflower or to rough shop any sort of veggies. Often the veggies used in keto have a high water content so smashing by hand yields much more consistent, less watery faux potatoes!
Black and Decker Convection Oven
My convection oven is my best friend. Whenever I am making a dinner for just one or two I always use this over my full sized oven. Meals like Lazy Keto Chicken were designed for this thing, the hot air cooks stuff super fast and uses less energy.

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Low Carb Bourbon Glazed Ham https://cavemanketo.com/low-carb-bourbon-glazed-ham/ https://cavemanketo.com/low-carb-bourbon-glazed-ham/#comments Tue, 02 Apr 2013 00:18:47 +0000 https://cavemanketo.com/?p=2132 Ham, the quintessential holiday meal. Easy to make, super good and ultra keto friendly. For the ham this Easter I decided to glaze it with a sweet bourbon glaze.  It turned out really well and it left me with a ton of left over ham!  I already cooked Chicken Cordon Bleu with some of the …

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Ham, the quintessential holiday meal. Easy to make, super good and ultra keto friendly. For the ham this Easter I decided to glaze it with a sweet bourbon glaze.  It turned out really well and it left me with a ton of left over ham!  I already cooked Chicken Cordon Bleu with some of the left over ham and made some keto ham sandwiches as well! I served the ham with some mashed cauliflower and Cheesy Green Bean Casserole.

Low Carb Bourbon Glazed HamHere’s the plated meal!  We even broke out the nice china for the affair!

Ham ShankThis meal starts with the ham.  I prefer to get a ham shank which is often referred to as “Shank Portion Ham”.  Its important to note that it is already cooked so basically we’re heating it up here.

Ham shank in panThe first thing we want to do is to fit check the ham in the roasting pan.

Ham too bigUnfortunately, this one was too big and didn’t fit as is.

trimmed hamI chopped off a small wedge to get it to fit.

Criss-crossed HamNext, I trimmed some of the spare fat and applied a criss-cross pattern with a sharp knife.

Ham in WaterThrow the ham in the pan and add some water to the bottom, then cover and cook for an hour at 325.

Bourbon Ham GlazeWhile the ham is cooking, let’s make the glaze!  Here are all the ingredients.

Sugar and MustardFirst, put the sugar and the mustard into a small mixing bowl.

Prepared GlazeThen add the vinegar and mix.  Then add the bourbon and the mixture should be totally liquid.

Half way done hamHere’s the ham after an hour.  You can see the criss-cross pattern really opened up after cooking!

Glaze
Using a basting brush apply the glaze to the ham.

Glazed and Covered HamHere’s the basted ham.  Also, I shoved cloves into the crevices of the ham criss-crosses.

Easter Dinner in the OvenHere’s the entire meal in the oven at once!  We’ve got the ham, as well as the cauliflower mashed faux potatoes and the green bean casserole.

Finished HamHere’s the finished ham!

Notching for SlicingNow onto the slicing.  Its actually pretty important how you slice it because it will determine the grain direction.  You want to cut cross grain so the bites will not be stringy.  Basically if its cut with the grain you will end up with really long strings that will get stuck in your teeth and will be tough.  So, to do this, Start by cutting a small wedge on one side so we can stand the ham up.  This is the short side.

Ready for SlicingThen stand the ham up on that wedge as shown.  You will now slice off sections of it down to the bone.

First slicesLike this, slice down till you hit the bone, then turn it on its side and release all of the slices, cutting parallel to the bone.  Then flip it over and do the same thing on the other side.  Continue to do this until you are left with an empty bone.

Second side slicedHere’s the other side, I just kept slicing to the bone.

Sliced HamAnd here’s the resulting plate of ham. A little excessive for just my wife and I but whatever 🙂

Easter Dinner SpreadHere’s the Easter spread!

Extra Ham!And the best part?  A ridiculous amount of left over ham! What do you guys like to do with your left over ham?  Leave your ideas in the comments!

Low Carb Bourbon Glazed Ham
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1/12th
  • Calories: 548
  • Fat: 32
  • Carbohydrates: 6
  • Fiber: 0
  • Protein: 50
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Ham:
  • 8-12 Lb Bone-in Ham Shank
  • Glaze:
  • 1¼ Cup Splenda
  • 1 tsp. Ground Mustard
  • 1 tsp. Champagne Vinegar
  • 2 Oz. Bourbon
  • Cloves
Instructions
  1. Trim fat and crisscross the ham
  2. Place in a roasting pan, add an inch or two of water and cook covered for an hour at 325 degrees
  3. Prepare glaze by combining all the glaze ingredients except the cloves
  4. After an hour, drain most of the water
  5. Apply the glaze to the ham and place the cloves inside the crisscross regions
  6. Cook for another hour uncovered
  7. Slice and serve!
 

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