From : chilipeppercooks.com

Wet Battered Fried Chicken

Ingredients

• 1.5 lbs chicken wings
• 6 tbsp onion puree
• 4 tbsp garlic paste
• 1 egg white
• Thai Chili Peppers (to taste)

Seasoning Mix

• 1 tbsp Kashmiri powder or hot paprika
• 1 tbsp cumin
• 1.5 tsp coriander
• 1 tsp turmeric
• 1/2 tsp ginger powder
• 2.5 tsp salt

For Coating

• 1 cup potato starch
• 1/4 cup corn starch
• 2 tsp baking powder
• 1/4 cup water (or more if needed)

For Frying

• Oil for frying
• Curry leaves
• Crushed whole garlic

Directions

Blend Onion

In a blender, blend the onion until it forms a smooth paste.

Mix Ingredients

In a large bowl, combine the chicken wings, onion puree, garlic paste, egg white, and chopped Thai chili peppers.

Add Seasoning Mix

Slowly add the seasoning mix to the chicken mixture, stirring well to combine.

Add Coating

Add the potato starch, corn starch, and baking powder to the chicken mixture. Gradually add 1/4 cup of water, or more if needed, to achieve a thick pancake batter-like consistency. Let the batter rest for 30 minutes.

Infuse Oil

Heat oil in a frying pan to 315 degrees F (160 degrees C). Add curry leaves and whole garlic to infuse the oil for a minute. Before adding the garlic cloves slightly break open each clove. It release the aromatic oils and flavors locked within the garlic.

Coat the Chicken

Coat each chicken wing generously with the batter, making sure to pick up as much batter as possible.

Frying

Carefully place the coated chicken wings into the hot oil, allowing them to sink to the bottom of the pan. After about 45 seconds, gently flip the chicken wings using a spatula to ensure even cooking and to prevent burning on one side. Fry the chicken wings until they are golden brown and crispy, about 8-10 minutes, depending on the size of the wings.

Serve and Enjoy

Once cooked, remove the chicken wings from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the hot and crispy garlic onion fried chicken over a bed of fried curry leaves and crushed garlic. Enjoy immediately

Fathead Rolls

• 2 oz cream cheese
• 3/4 cup shredded mozzarella
• 1 egg beaten
• 1/4 tsp garlic powder
• 1/3 cup almond flour
• 2 tsp baking powder
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 425°
2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
4. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese. 
5. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
6. Fold the plastic wrap over the dough and gently start working into a ball.
7. Cover and refrigerate 30 minutes. 
8. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun 
9. Sit cut side down on parchment paper or very well greased sheet pan.
10. Bake 10-12 minutes or until golden and set up.

Gluten Free Stuffed Mushrooms

https://paleoleap.com/sausage-stuffed-mushrooms/

I added a bit of Romano and Pecarino.

Reduced Sugar Strawberry Jam

https://www.theflavorbender.com/homemade-strawberry-jam-reduced-sugar/

Have obscene amounts of strawberries? Make jam.

Keto Bacon Scones

https://jenniferbanz.com/keto-scones-with-bacon

Great recipe.

I used 5 yolks to test for a friend who is allergic to egg whites instead of 2 whole eggs.

Gramma B's Italian Bean Soup

Jesse, I sent this to my sister.  You may want to try it.  Good, healthy, filling and old world Italian soup.

OK Pam,  I'll put in quotes mom's exact words.  

You take a piece of "2X2 inch piece of salt pork. Get a package with no meat." You want only the white fat.  Cut off the heavy skin and meat.  I don't know if she meant 2X2X2 so I use a goodly amount.  The soup does taste so much better with a goodly amount of pork fat.  DON'T use fat back.  You want to begin by "slicing it tissue thin along with two or three cloves of garlic and a couple sprigs of fresh parsley."

I cut my salt pork paper thin along with two good size sprigs of parsley (throw away the stems) and three small cloves of garlic and cut them into a paste.  Cut, chop, and mince everything into a paste.   Mom said to use, "a heavy knife under hot water,"  Heat up the knife so the salt pork doesn't stick to the knife.  "Cut and pound everything into mush."  Keep folding over the fat until its paste. Its easier to cut if the salt pork is frozen.  

"Saute it in a heavy pot. Mix it with a fork melting it."   I add two tabs of butter and melt everything together. DON"T burn the garlic so melt the base slowly.  

"Before I saute the salt pork paste I dice up two carrots, one large or two small potatoes and a stalk of celery "    I make sure nothing is to large so that some potato, carrot, celery a bean can all fit on the spoon.  Like mom said, " You have to show the love."  Yup, that was deep for mom.  

After the paste is melted I add my vegetables and stir them into the paste coating them completely and letting them sizzle in the fat for a few minutes locking in the flavor.

"Put in 1 1/2 pints (I use three cups) of water."  "Add a little less than a table spoon of tomato paste. Our people didn't like to use a lot of tomato paste. That's more of a Southern Italian way of cooking."

"Put in salt to taste."  Start with a heaping teaspoon and add from there.  It you think the broth is too salty, remember that the rice will absorb the salty taste.   

"When the vegetables are soft, about thirty/forty minutes in a slow boil, when you're ready to eat, add a can of Stewart kidney beans." The celery seems to take the longest to soften.  I use a can of light red kidney beans but God forbid there not Stewart kidney beans.  "Make sure you rinse them good and then add and heat them in your soup for a few minutes."

Mom hollered at me when I asked her about using rice that looked like little H's because she couldn't remember using rice with potato in a soup.  Mom then said the rice was overcooked which was why it looked like little H's.     I boil a half cup of Uncle Ben's white rice. This turns into a full cup of cooked rice. Just follow the directions on the rice package.  It's just a filler for a growing family.  Keep the rice separate for left overs otherwise the rice will soak up all the broth.   

I put a couple soup spoons of rice in my bowl then ladle in the soup.  Parmigiana cheese on top.  Yes, I will get a fresh loaf of Vienna Bread even though everyone else calls it Italian bread and don't know what I'm talking about when I ask.  Good luck Pam.  I make this for Deb at least once every three weeks.  We always salute mom with a glass of red. 😥

Gramma B's Stuffed Cabbage

1 Winter Cabbage:

Put cabbage in a pot of boiling water root side down for about 5 minutes.

When the leaves are pliable cut or pull the leaves from the core and use a sharp knife to thin down the stem of the leaf.

Meat: 

1 lbs 85 percent lean

1/2 lbs ground pork

1/2 lbs veal, less than 30 percent fat

Mix meat together. Don't over work the meat

Mix in

1 teaspoon salt (taste raw meat for proper salt content)

1/4 teaspoon pepper

1 clove garlic diced fine

1 egg large

1/2 cup white River Rice.  Cook rise for 12 minutes

Place stem of cabbage leaf toward you and place a clump of meat on leaf. Roll leaf tightly tucking in the edges. Insure equal clumps of meat for even cooking.  Place in pot with a few inches of water. The open end facing down.  Chop up left over cabbage and place over 1st row of stuffed cabbage. Take 4 whole pealed Roma tomatoes and hand crush them over the stuffed cabbage   Place the next layer of stuffed cabbage and again cover with chopped cabbage and crushed tomatoes.   

1 tablespoon tomato paste

Fill pot with water to about two inches from top. The top layer of stuffed cabbage is not submerged.  Bring to a medium boil for 1 1/4 hours.  When water begins to boil add one tablespoon of tomato paste.    Throughout cooking time periodically push down top layer into boiling broth.

1 can of Cento whole pealed tomatoes 14 ounce

This is a recipe for approximately 12 cabbage rolls and is doubled up for frozen leftovers.

Edit: As an addendum add cauliflower rice to the mix.

In a pinch, if you can't get veal, a meatball mix works as well.