Tag Archive for food processor

Macadamia Nuts, Anyone?


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So, I bought some Mahi Mahi last week  Hmmmm.  It was on sale, so that was great!  In fact, it was a fantastic deal!  The problem…I detest cooking fish!  It makes the house smell, it has bones, and as much as I cook, I always manage to destroy it!  My usual downfall is overcooking because I’m afraid of undercooking!  I am not sure what possessed me to purchase this beautiful slab out of the ocean, but I did, so I had to come up with something before my whole house smelled like fish!

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Surprisingly, this fish dish was super simple, and it turned out delicious.  I did get an upturned nose when my ten year old walked in the kitchen and smelled the raw fish I was deboning.  At the end of the meal, however, it was all devoured with the kids asking for more.  I had to divy up the end of it so everyone could have second helpings.   Best of all, the house actually smelled like roasted nuts instead of fish.  Double yay!

To make thing even better, I pulled this dish together faster than I can write this post!  I looked up several recipes, and most were very sweet either with added sugar or contained very high fructose fruits like mango and pineapple that do a number on my blood sugar levels.  All the macadamia nut recipes were mixed with flour or breadcrumbs, so I decided to go for it, and see what I could do on my own.  If it hadn’t been 6 pm and a family screaming for dinner, I may have kept scouring the internet, but I’m glad for you and me, that I was short on time because this was simple, delicious, and nutritious.

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We always have Macadamia Nuts on hand in the Lutz and Stavros households.  If you don’t; run out and get some (or order here).  They are one of the best nuts you can have around!  They are lower in carbs than most, and much higher in fat than practically all, so they are Keto perfect in my book.  In fact, when we were in Hawaii, I practically lived off of these beauties and have never been in deeper Nutritional Ketosis.  It was fabulous.  When I returned, low and behold, I found this gorgeous purple can of natural wonder in the snack aisle at Costco.  Who would have thought?  Now, I did have a bit of a panic attack when I couldn’t find them for a while, but no worries, they are back!  And…just in case you are wondering, these magnificent nuts contain 24 grams of healthy fat, only 4 grams of carbohydrates, and 1 gram of sugar per quarter cup.

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I popped open a can and got to work.  All you need for this tasty Keto fish is Mahi Mahi, Macadamia Nuts, Kerrygold, a food processor, and your grandmother’s cast iron skillet!  Yes, I really do have my grandmother’s old skillet, and it is a beast of a weapon!  If you don’t have your grandmother’s, you can get one here.

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Macadamia Nut Crusted Mahi Mahi

1 1/2 Pounds Mahi Mahi Cut into Filets

1 Cup Ground Macadamia Nuts (More if you like – You can find some here.)

1/2 Stick KerryGold Butter

Food Processor

Cast Iron Skillet

Instructions:

Preheat oven to 375 degrees.

Cut your Mahi Mahi into filets.  I did different sizes for adults and children, and it cooked just fine.

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Debone and remove the skin (I just removed the section of bones with a filet knife from the middle of the filet – the bones are very large given this is a huge fish so they are easy to see and cut out.)

Grind your Macadamia nuts finely in a Food Processor.  I used my mini-Cuisinart, but the large one would have been better.  Fresh Macadamia Nuts are very hard so you need a powerful unit.  This is the newer version of one I have here. Don’t over process or you will get a paste.IMG_2713

I sifted out the fine crumbles and put the larger pieces back in with the next batch.

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Start melting your butter in your skillet.

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All you have to do, is press your filets of fish into the ground Macadamia Nuts on both sides.  After I had both sides nicely coated, I went back and added the rest to the top of the filets.  You can never have too many Macadamias!

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When your butter is sizzling, add all of your filets gently.  I cooked them for 4 minutes on each side, and then moved the whole skillet to a preheated 375 degree oven for 10 minutes and they were perfect!  Please use your oven mitts so you keep your hands to eat!

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Serve immediately.  I served them with left over squash casserole and bacon brussels that brought smiles around the table!

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Enjoy!

 

 

 

 

 

 

Low Carb Rice?

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Yes, low carb rice indeed!

This is one of our favorite tricks for sprucing up dishes with a little extra texture.

I have to admit that I was skeptical at first, but it really works, and the kids love it, while getting their veggies at the same time.  Mine can’t tell the difference!

 

Cauliflower Rice

Start with a large head of cauliflower, a nice sharp knife, a food processor and a foil lined baking sheet.

IMG_0659Cut your cauliflower into small florets and rinse in a colander.

IMG_0658Let the cauliflower dry for a bit and then add to your food processor a little at a time.  If you do too much at once you will get some clumps.

IMG_0650Then PULSE your food processor until the cauliflower resembles snow.  Don’t over pulse or you will get a puree.

IMG_0649After each batch, scrape the pulsed cauliflower out onto your cookie sheet.  If you have larger pieces, just throw them back in with the next batch.

When it is all “snow” you should have a nice full cookie sheet of “rice”!

IMG_0648Bake in the oven on 350 degrees until the top is just starting to turn golden.  I take it out a few times and toss it around to make sure it is all getting cooked through.  This will remove the rest of the moisture and you will have a great side dish in about 25 to 30 minutes.

We generally use the rice under Indian dishes like Tiki Marsala or Curry, but we also serve as a side topped with Kerrygold!

Enjoy!IMG_0647