What to Cook when you can't Cook

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Keto Edition Part 1

I'm one of those people that remember exactly how much baking soda to use or how long to cook something after reading a recipe one time. 40 years later, I still know I need 5 tablespoons of cold butter for my grandmother's biscuits. That doesn't make me a great cook. Experience makes me a good cook. Excepting failure and trial and error makes me a great cook. Ask my family.

I remember how it felt as a young adult trying to learn a basic recipe without burning it or serving it raw. As a seasoned cook, I felt a little like that again, trying to learn a new way of eating. Besides all the guidelines to follow for keto, I had my self-imposed rule of nothing processed. What to cook when you can't cook Keto edition

I was so intimidated by a simple 90-second bread recipe that I almost gave up on this new healthy way of eating. Here are some simple meals to make and stay keto when you don't know how to cook.

Steak and eggs.

Trust me, it does not matter if you can't flip an egg without breaking it. Your plate does not need to look like what the waitress serves you. Your plate needs to feed you.

Tip #1

If you are making scrambled eggs, mix in a separate bowl. Don't worry about the tiny piece of eggshell at the bottom; it will cling to the bowl as you pour it into your skillet.

Tip # 2

Don't cook on high heat. Medium heat will work much better for eggs.

Tip #3

Use a good skillet or pan. We like the GreenPan SearSmart. These add an even heat distribution, so you don't end up with burning on one side. And they are much healthier for us than Teflon. Read more about our gripe with Teflon here.

Tip # 4

Add fat to your pan. It makes everything taste better. Ingredients for the scrambled eggs:

  1. Whisk eggs, salt and pepper gently in a small bowl.
  2. Over medium heat melt butter in a non-stick skillet like the GreenPan SearSmart
  3. Pour the egg mixture into the center of the skillet. Stir the eggs with a silicone spatula in circles as the eggs set. Pull the outer edges towards the center and fold the eggs inward. You want big soft curds.
  4. Cook until no visible liquid remains, but eggs are not fully dry. About 1-2 minutes.
  5. Serve immediately.

Pictured are eggs over-easy.
Cast Iron Grilled Steaks.

You cannot beat cast iron for grilling steaks. Cast Iron distributes and holds heat beautifully. Don't be intimidated by the warnings about seasoning your cast iron. They do need frequent care but it's worth it. You can also use the same pan as you use for your eggs. Lodge is the brand I use. Ingredients for the steaks

Instructions for the steaks
  1. Dry the steaks with a paper towel
  2. Rub the salt and pepper over the steaks to season
  3. If using a cast-iron skillet, heat the skillet to very hot over high heat. If using a different skillet, then heat to the highest recommended by the manufacturer.
  4. Add the oil to the pan and coat the bottom.
  5. Add the steaks to the pan. Careful! They may splatter. Cook until brown on one side- about 3-4 minutes. Flip and brown the other side for an additional 3-4 minutes.
  6. Add the butter to the pan about 30-60 seconds before removing to add flavor.
  7. Serve immediately.

Bacon-Wrapped Asparagus.

It only looks hard. Bacon wrapped around stalks of asparagus should be its own food group. Both the bacon and asparagus take on a different flavor when combined. The asparagus tastes sweeter and nuttier, and the bacon tastes creamier.

I bake these in an air fryer or the oven for a quick ‘Fancy' treat to a special meal. It can make my everyday meal special. Asparagus has a natural snap to it when trimming. You can cut your asparagus about 5 inches long for even lengths or bend about there for the snap.

Wrap a piece of bacon from bottom to top for the best presentation.

  • 1.5 pounds of asparagus spears
  • 1-2 pounds of bacon- No sugar added is better. Read the ingredients
  • Preheat oven or air fryer to 400° F
  • Use a cookie sheet or flat roaster. Brush with olive oil or cut parchment paper to size.
  • Wrap 1 slice of bacon per asparagus spear and place on a cookie sheet 1" apart.
  • Place in preheated oven or air fryer and bake 10-12 minutes.
  • Bake for an additional 1-2 minutes depending on the bacon crispiness desired. Do not over-cook as it can burn quickly.
  • Remove from oven and serve on a flat plate immediately.
Tip #1

Make Roxana's hollandaise sauce to pour over.

Tip #2

Season with black pepper. Tellicherry pepper is a treat and once you start using it fresh you'll never go back.

Tip #3

These freeze well. You can make ahead and freeze raw or make and bake them and freeze them already cooked. These are the perfect easy and fast side that only looks like it was hard to make.

Hollandaise sauce not calculated into nutritional info



Written by Joy Sypher
Published: May 15th, 2022

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