Not So Fast Times

[notsofasttimes]

This keto-friendly Starbucks sous vide bacon recipe yields perfectly cooked, tender bacon slices with minimal effort. The sous vide method ensures consistent results and allows the bacon to retain its juiciness and flavor.

Ingredients: 8 slices thick-cut bacon. Salt and pepper to taste.

Instructions: Preheat the sous vide cooker to 147F 64C. Season both sides of each bacon slice with salt and pepper. Place the seasoned bacon slices in a single layer in a vacuum-sealable bag. Seal the bag using a vacuum sealer or the water displacement method. Place the sealed bag in the preheated water bath and cook for 4 hours. After 4 hours, remove the bag from the water bath and carefully open it. Transfer the bacon slices to a paper towel-lined plate to drain excess fat. Optional: Sear the bacon slices in a hot skillet for 1-2 minutes per side for added crispiness. Serve and enjoy!

Francis W

[notsofasttimes]

This Kale, Apricot, and Quinoa Salad is a perfect combination of hearty greens, sweet apricots, nutty quinoa, and creamy feta cheese. Tossed in a tangy balsamic dressing, it's a nutritious and satisfying salad for any occasion.

Ingredients: 1 bunch of fresh kale, stems removed and leaves chopped. 1 cup cooked quinoa. 1/2 cup dried apricots, chopped. 1/4 cup slivered almonds. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale and cooked quinoa. Add the chopped dried apricots, slivered almonds, and crumbled feta cheese to the bowl with kale and quinoa. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad ingredients in the large bowl. Toss everything together until well combined and coated with the dressing. Serve the Kale, Apricot, and Quinoa Salad immediately, or refrigerate it for later. Enjoy your healthy and delicious salad!

Susan

[notsofasttimes]

A quick and easy 30-minute sesame ginger garlic broccoli beef stir fry recipe that's packed with flavor and perfect for a weeknight dinner. Tender slices of beef, crisp broccoli, and a savory sesame ginger garlic sauce come together for a satisfying meal.

Ingredients: 1 pound flank steak, thinly sliced. 3 cups broccoli florets. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 3 tablespoons sesame oil. 1/4 cup low-sodium soy sauce. 2 tablespoons honey. 2 tablespoons rice vinegar. 1 teaspoon cornstarch. 1/2 teaspoon red pepper flakes optional. Cooked rice, for serving. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, and red pepper flakes if using. Set aside. Heat 2 tablespoons of sesame oil in a large skillet or wok over high heat. Add thinly sliced flank steak and cook for 3-4 minutes until browned. Remove the cooked steak from the skillet and set it aside. In the same skillet, add the remaining tablespoon of sesame oil. Add minced garlic and ginger, and saut for 1-2 minutes until fragrant. Add broccoli florets and red bell pepper slices to the skillet, and stir-fry for 4-5 minutes until they start to become tender. Return the cooked steak to the skillet and pour the sauce mixture over everything. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the ingredients. Serve the sesame ginger garlic broccoli beef stir fry over cooked rice. Garnish with sesame seeds and sliced green onions. Enjoy your delicious stir-fry!

Kim M

[notsofasttimes]

This Chicken Feta Tomato Pasta is a quick and tasty meal that's great for busy weeknights. It has tender chicken, tangy feta cheese, and juicy cherry tomatoes tossed with pasta.

Ingredients: 8 oz pasta. 2 chicken breasts, diced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup feta cheese, crumbled. Salt and pepper to taste. Fresh basil leaves, for garnish.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add diced chicken breasts to the skillet and season with salt and pepper. Cook until chicken is cooked through and golden brown, about 5-7 minutes. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes, until they begin to soften. Stir in cooked pasta and crumbled feta cheese. Toss everything together until well combined and heated through. Remove from heat and garnish with fresh basil leaves. Serve hot and enjoy!

Cody Garrett

[notsofasttimes]

[notsofasttimes]

A flavorful vegan curry featuring chickpeas cooked in a creamy coconut milk sauce with aromatic spices, served over a bed of fragrant cilantro lime cauliflower rice.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon red pepper flakes. 1 tablespoon olive oil. Salt to taste. 1 head cauliflower, riced. 1 lime, zest and juice. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in curry powder, turmeric, cumin, coriander, and red pepper flakes, cook for 1-2 minutes until fragrant. Add chickpeas and coconut milk, bring to a simmer, and cook for 10-15 minutes until flavors meld and sauce thickens. Season with salt to taste. Meanwhile, prepare the cilantro lime cauliflower rice. In another skillet, heat olive oil over medium heat. Add riced cauliflower and cook for 5-7 minutes until tender. Remove from heat, stir in lime zest, lime juice, and chopped cilantro. Season with salt to taste. Serve the chickpea coconut curry over the cilantro lime cauliflower rice. Enjoy!

Agatha P

[notsofasttimes]

With crispy eggplant, sweet caramelized onions, and tangy tomato jam, this vegetarian burger is one of a kind and very tasty. It has just the right amount of flavors and textures to satisfy your burger cravings.

Ingredients: 1 large eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 2 eggs, beaten. 1/2 cup all-purpose flour. 1/2 cup vegetable oil. 4 burger buns. 4 slices of cheese optional. 1 cup caramelized onions. 1/2 cup tomato jam. Lettuce and tomato slices for garnish. Salt and pepper to taste.

Instructions: Season eggplant slices with salt and pepper. Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs. Heat vegetable oil in a skillet over medium-high heat. Fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels. Toast the burger buns in the skillet or oven until lightly browned. If using cheese, place a slice on each eggplant slice and melt under a broiler or in the oven. Assemble the burgers by placing lettuce and tomato slices on the bottom bun, followed by the crispy eggplant slice with or without cheese. Top with caramelized onions and a dollop of tomato jam. Finish with the top bun, and serve hot.

Gary A

[notsofasttimes]

Enjoy the creamy and cheesy goodness of this spinach artichoke dip that is low in carbs and high in fat. This slow cooker recipe is great for parties or cozy nights in because it is easy to make and tastes great.

Ingredients: 1 package 10 oz frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup shredded Parmesan cheese. 1 cup cream cheese, softened. 1/2 cup sour cream. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon dried basil. 1/2 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put everything in a slow cooker and mix it well. Cover and cook on low for two to three hours, stirring every now and then, until the cheeses melt and the dip is hot all the way through. When it's done, serve it hot with celery sticks, cucumber slices, or pork rinds that are good for you and keto.

Bernard Crosby

[notsofasttimes]

You can make this quick and tasty Chicken Chop Suey in a pressure cooker. It has tender chicken pieces, crisp vegetables, and a savory sauce. Well-prepared and served over rice for a tasty and filling meal.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 1 cup sliced mushrooms. 1/2 cup sliced water chestnuts. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 tablespoon sesame oil. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 2 cups chicken broth. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: To make the sauce, put soy sauce, oyster sauce, cornstarch, sesame oil, ginger, and garlic in a bowl and mix them together. Add salt and pepper to the chicken pieces. Put the pressure cooker on saut mode, add the oil, and brown the chicken pieces. Cut up some vegetables and water chestnuts and put them in the pressure cooker. Cover the chicken and vegetables with the sauce. Stir the chicken broth into the pressure cooker after adding it. Place the lid on top of the pressure cooker and turn it on to high pressure. Cook for 5 minutes. Let go of the pressure quickly, and then carefully open the lid. Put the Chicken Chop Suey on top of rice that has been cooked. If you want, you can add green onions or sesame seeds as a garnish.

Ethan