Tag Archives: butternut squash

A Simply Delish Vegetable Pie

Photo: Cabbage and Celery Root Pie

Here’s recipe with a long list of ingredients, but it really goes together pretty quickly once the vegetables are cut up. The taste is perfect with the hint of celery and potato-like texture that comes from the celery root.  If you can’t find celery root, then substitute in kohlrabi or turnips, but the celery root is worth finding if a market near you carries it.

I used Carbquick for my biscuits, which is available from Netrition.com and Amazon. You can use any low carb flour to make them, although the almond flour and coconut flour will have a different taste and texture as well as being slightly higher in carbs.

If you’re not aiming for a meatless meal, this is a yummy side dish for any main meat, such as chicken, pork roast, or steaks.  Would go very well with salmon or any white fish.

Photo: Slice of Cabbage Pie

Cabbage, Celery Root, & Squash Pie

For the filling:
2 cups Cabbage, chopped
1/2 cup Celery Root, cubed
1/2 cup Butternut Squash, cubed
1/4 cup Zucchini, sliced
1/4 cup yellow onion
6 Baby Carrots, diced
1 tablespoons Butter
1/3 cup Cream
1 cup Vegetable Broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoons all-purpose Low Carb Flour
1/2 tablespoon Olive Oil
1/2 teaspoon Mrs. Dash Table Blend Seasoning

For the Biscuits:
1 cup low carb biscuit mix or low carb flour
1/4 teaspoon Baking Powder (if not using a mix)
3 tablespoon Butter, cold
2 to 4 tablespoons cold Water
1/4 cup Egg Whites (if using coconut flour)

Preheat oven to 400 F.degrees. Have a small baking pan (6″x6″) or loaf pan ready.

In a medium skillet, add 1 tablespoon Butter and the cabbage. Stir and cook for about 5 minutes or until the cabbage is limp and shiny. Put cabbage in a bowl.

In the same pan, add the olive oil and onions and cook until it is translucent, then add the celery root, butternut, carrots, and onions. Cook for about 10 minutes, stirring frequently. Remove to the same bowl as the cabbage.

In the pan, add the broth, thyme, oregano, and seasoning. Stir and cook until it is heated, then add the cream and mix it in. Add the flour to begin thickening it. You can also use a teaspoon of guar gum to help it thicken more. Mix the flour in well, then reduce heat to a high simmer. Cook and stir until it begins to thicken. Add the vegetables back to it and stir it well, reduce to a low simmer and cook until the sauce is about the thickness of heavy cream.

Remove from heat. Prepare the biscuit dough.

Biscuit dough
Use 1 cup low carb Biscuit flour mix, such as CarbQuick, Bakesquick, or a similar flour product. You can use a combination of 1/2 cup almond flour plus 1/2 cup coconut flour or soy flour. Mix 3 tablespoon butter into the flour until it resembles crumbles. Add 2 or 3 tablespoons of cold water. If you use coconut flour, you will need to add a 1/2 teaspoon baking powder to it and 1/4 cup of egg whites to get it to rise. Add the egg whites after you’ve added the butter and mixed it in.

Divide the biscuit dough into four balls and shape each one into a circle and distribute evenly over the top of the vegetables. If it is easier to roll the dough out to the shape of your pan, then do that or shape it to fit.

Bake about 20 to 25 minutes. Let rest a few minutes, then serve. Makes 4 servings.

Photo: Nutrition Info for Cabbage PIe

Variations on Enchiladas

The seasons begin to turn, and I have been craving a little Mexican food this past week. It’s a fundamental part of my diet since I grew  up in a Southwest border town. But I also wanted to use a meatless variety choice, so I went for this adapted recipe for enchiladas. Just cheese in these logs of tortillas is common and can be found in most Mexican restaurants, so a little twist or two on the recipe makes it a more interesting and flavorful combination. This version is destined to become one of my favorites for a Meatless Monday or any time you want a light dinner.

For my ingredients, I used Great Value Fiesta Cheese mix, found at Wal-Mart, which includes four varieties of Mexican cheese and is really low in carbohydrates. You can select other cheese mixes or just Monterrey Jack cheese. I also used Jalapeno Cheese, which adds just a little kick. The butternut squash is a delicious, but mild stand-in for meat and adds a little substance to the dish.

Other add-ins could include chopped olives, chopped green chiles, green onions, chopped and cooked tomatillos, and additional seasonings such as cumin, cayenne pepper, and cilantro to adjust it to your preferences. Also, I made this batch with red enchilada sauce, but you can use green chile enchilada sauce or green chile salsa. Each change will affect the overall Carb count though. Anytime you are making Mexican food, you can expect the net carbs in the dish to push toward the 10 net carb mark, so figure any changes into the meal.

Photo: Enchilada cut open.
Enchilada cut open to reveal the cheesy interior. I served mine with a apple, kohlrabi, and cabbage coleslaw

Butternut and Cheese Enchiladas

4 ounces Cream Cheese, softened
1/2 cups Salsa
1/4 cup Onions, chopped
1/2 cup Jalapeno Jack Cheese, grated or shredded
1 cup Butternut Squash, cubed
1/2 cup shredded Monterrey Jack cheese or Mexican Cheese Mix
6 7-inch Low Carb Tortillas
1 cup Red Enchilada Sauce
1/2 cup shredded Cheddar Jack Cheese

Preheat oven to 350 degrees (F.)

Cook the butternut squash cubes for 1 to 2 minutes in a microwave until they are just tender. Set aside.

In a large bowl, add the cream cheese and salsa and beat it to mix together. (I used a wooden spoon to work it together, but you can also use a hand mixer.) Add the onions and 1/2 cup Monterrey Jack or Fiesta Cheese and mix together well, then stir in the butternut squash. This is the filling for your enchiladas.

In a baking pan or a oven-safe skillet, add 1/2 cup of the enchilada sauce to the bottom of the pan. Spread 1/6th of the filling down the middle of a tortilla and roll it into a log over the filling. Place seam down in the pan. Repeat with the next 5 tortillas, fitting them snugly into the pan or skillet. Spread the remaining enchilada sauce over the top and sprinkle with 1/2 cup Cheddar Jack or more Mexican Cheese Mix.

Photo: Enchiladas in a pan.
Six enchiladas just out of the oven in a square copper skillet.

Bake for 25 to 30 minutes until the cheese is melted. Let sit for a few minutes, then use a spatula to remove each enchilada to the plate. Serve with a salad or Spanish riced cauliflower.

Makes 6 servings.

You might also like Chicken Enchiladas with ZucchiniCast Iron Skillet Enchiladas, and Apple, Kohlrabi and Carrot Slaw.

Photo: Info for Enchiladas

Fantastic Low Carb Veggie Chili

Photo: Low carb veggie chili

Ready for another meatless Monday? As the weather is turning cooler in my part of the world, I’m looking at a tricky beast to manage to make a low carb vegetables-only chili. While most of the root vegetables that give this dish some substance are lower in carbs than potatoes, the amount used to replace the meat option adds in quite a few carbohydrates into the overall dish.  So this offering checks in at a little under 11 net carbs per serving. If you only have 20 or 25 net carbs to spend, this could really push your limit. But if you plan for it, you can have a nearly 0 carb breakfast (omelet with cheese) and lunch (green salad with cucumber) to free up those carbs for the chili.

While this is a meatless option, it doesn’t lose any of the spicy and delicious chili flavor of the meat version. The vegetables are delicious with the butternut giving a hint of sweetness in the dish, and they are firm enough to satisfy.  If you want a short-cut on the seasonings, Mrs. Dash Chipotle Seasoning is very good and includes almost all of the spices listed. The Jalapeno seasoning is also good.

One other thing, this chili would work well as a filling for a meatless omelet and you would only need about 1/2 cup for it. Or make a burrito with a low carb tortilla and 1/2 cup of filling.

Low Carb Veggie Chile

1 3-1/2 oz. can Jalapeno chiles, chopped
1 15 oz. can Tomatoes with chile
1 cup Butternut Squash, cubed
1 cup Kohlrabi, cubed
1 cup Turnips, cubed
1 can Baby Corn, chopped (optional)
1/2 cup Onions, chopped
3 stalks Celery, chopped
1 cup Pumpkin Puree
2 cloves Garlic, chopped
1 tablespoon Chili powder, or to taste
1 teaspoon Cumin
1 tablespoon dried Parsley or Cilantro
1 tablespoon dried Oregano
2 tablespoon chopped Basil
1 teaspoon Oil
Salt and Pepper to taste

Chop your butternut squash, kohlrabi, and turnips to about the same-size cubes. The bigger they are, the longer they will take to cook. If you can’t find kohlrabi, you can substitute in zucchini or cauliflower.

In a large pot, add oil and heat, then add garlic and onions and cook until they are fragrant. Add the chopped celery, stir, and cook about two minutes. Then add all the other ingredients except the pumpkin puree. Add enough water to just cover the vegetables.

Stir everything in the pot and bring to a boil then reduce heat to a low cook, just above a simmer. Cover and cook for an hour. Check on the vegetables to see if they are fork-tender, If not, add more water if needed, then cook another 20 minutes. Test again. Check your seasonings. If you need more spice, add it now. If the vegetables are fork-tender, then add the pumpkin puree, stir in, cover, and cook another 10 to twenty minutes. The pumpkin will help thicken the chile.

Serve in bowls with a little cheddar jack cheese and sour cream if you wish.

Makes eight 1-cup servings. If you want a little fewer carbs, a 3/4-cup serving will bring the carb count down to 8.5 nc per serving.

Photo: Nutrition Information

Give this a try and let me know how you like it and/or any other ways to serve it.

Delightful Shrimp with Avocado Pesto

Photo: Shrimp with Avocado Pesto

I found this lovely Creamy Avocado Pesto recipe at AllRecipes.com and adapted it to make this delightfully refreshing shrimp pasta with butternut rotini.

As I was contemplating my pasta substitute choices at the grocery store, I spotted Mann’s Butternut Rotini, whooped in excitement, and bought a package. You don’t have to use this exact thing in the recipe. Cubed or spiraled butternut will work just as well, or you can use zucchini noodles I am just excited that Mann’s is making these prepared vegetable options available. In addition to the butternut rotini, they also have cauliflower rice, sweet potato fettuccine, baby cauliflower caulilini, and kohlrabi linguini. I am eager to try all of these except the sweet potato since it is a little higher in carbs than the rest, although the serving size is 1-1/2 cups, so if you cut back to 1/2 cup, you could still have some. Check these out at the Mann’s website

Back to this recipe. The avocado pesto is easy to make. Fresh basil is a must. I had to buy a whole basil plant to get any at my grocery store, but with luck, yours might have some in their produce department. I used large shrimp, but you can use the medium ones.

Shrimp with Avocado Pesto

1 10 ounce-package Butternut Squash Rotini
1/2 pound uncooked medium shrimp, peeled and deveined (optional)1 avocado, peeled and pitted
1/2 lemon, juiced or 1 tablespoon Lemon Juice
1/2 cup fresh basil, or more to taste
4 tablespoons grated Romano cheese, halved
2 cloves garlic
salt and ground black pepper to taste
1/4 cup olive oil, or as needed
1/4 cup diced tomatoes, or more to taste (optional)
salt and ground black pepper to taste

Cook the butternut rotini in the microwave for 2 to 3 minutes to get them partially cooked. (They are in a steamer bag, but it popped open mid-way, so cut a small opening in it to let the steam out.)

In a large skillet, add one tablespoon oil, then add the rotini to cook. Stir it often until it softens, then add the cleaned shrimp and stir fry until the shrimp turn pink. Remove from heat.

In the blender, use a spoon to scoop out the avocado, then add lemon juice, basil, two tablespoons of the Romano, garlic, salt, and black pepper. If you’d like a little more spice, add about 1/4 teaspoon cayenne pepper or crushed red pepper. Pulse until smooth, then add remaining olive oil, pulsing until it looks creamy. Transfer the pesto to the skillet with shrimp and rotini and stir it to coat evenly. Add the rest of the Romano cheese along with a sprinkle of salt and pepper.

Serve immediately. You can refrigerate left-overs for a day or two. The avocado may turn a little darker, but it is still good, and it reheats well.

Makes four delicious servings.

Nutrition Info Shrimp with Avocado Pesto

Warming Butternut Minestrone Soup

It’s a fluctuating Fall in Reno — one day is cold and the next is warm, but the nights are always chilly. It’s a great time for a tasty soup.

This is a recipe I found at Grateful Grazer and adapted for low carb. adding in chicken because I like having some meat with my meal. You can make it without the chicken and it is a great vegetarian soup. I also swapped out some of the higher carb’d vegetables, like corn and beans, for lower carb’d ones and eliminated the pasta in it.

Butternut Minestrone Soup

Adapted for low carb by Rene Averett

2 tablespoons Coconut Oil
2 teaspoons Garlic, minced
1 teaspoon Ginger paste
1/2 cup Onions, chopped
1/2 cup Carrots, chopped
3 stalks Celery, chopped
4 cups Vegetable Broth
2 cups crushed Tomatoes with Basil
2 teaspoons ground Oregano or to taste
1 teaspoon Dried Hot Red Pepper Flakes
1/2 teaspoon ground Sage
1/2 teaspoon ground Thyme
1/2 teaspoon Black Pepper
2 cups Butternut Squash,cubed
1 cup Green Beans
2 cups Cauliflower, cut into florets
8 ounces Chicken, cooked
1 cup Brussels Sprouts, cut in half (optional)

Cut all the vegetables up before you start so you’re ready to add them in as you come to them. It’s easiest to cook the butternut squash, either microwaving or roasting, until tender, then let cool and cut it out of the rind and cube it. You can use frozen vegetables for this.

In a large soup pot, add the coconut oil and heat, then add the minced garlic, cooking until it is fragrant. Add in the onions, ginger paste, carrots, and celery and cook for about 3 to 5 minutes. Add in the vegetable broth, crushed tomatoes, seasoning, and cooked chicken. Stir to mix it all in. Then add in the cauliflower and Brussels sprouts. Lower to simmer and cook for about 30 minutes or until the cauliflower is tender.

Serve in bowls with low carb bread or tortillas. Makes 8 servings.

Nutrition Information per serving:
Calories: 135 Fat: 4.5 g Net Carbs: 11.6 g Protein: 9.0 g