Matt Pond Blog

Caprese in the oven is a simple and tasty Italian dish that changes the traditional Caprese salad into a warm version. Toppings of tomato and mozzarella are carefully placed in an oven dish, sprinkled with fresh basil, and baked until the cheese smells good and turns a light brown color. The end result is a wonderful and delicious treat!

Ingredients: 2 grote tomaten, in plakjes gesneden. 1 bol mozzarella, in plakjes gesneden. 1 handvol verse basilicumblaadjes. 2 el olijfolie. Zout en peper, naar smaak. Balsamico-glazuur, optioneel, voor het serveren.

Instructions: Verwarm de oven voor op 200C. Leg de plakjes tomaat en mozzarella afwisselend in een ovenschaal, beginnend en eindigend met een plakje tomaat. Bestrooi de basilicumblaadjes gelijkmatig over de tomaten en mozzarella. Besprenkel de olijfolie over de bovenkant en breng op smaak met zout en peper. Bak de Caprese in de voorverwarmde oven gedurende 10-15 minuten, of tot de kaas gesmolten en licht gebruind is. Haal de ovenschaal uit de oven en laat het gerecht iets afkoelen. Serveer de Caprese uit de oven warm, eventueel gegarneerd met een drizzle balsamico-glazuur. Geniet ervan!

Prep Time: 5 minutes

Cook Time: 15 minutes

Spiced kefta meatballs, tomatoes, and perfectly cooked eggs are cooked together in a flavorful tagine to make this delicious Moroccan-style dish. It's a hearty and filling dinner option with lots of North African flavors.

Ingredients: 1 lb ground beef or lamb. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tsp ground cumin. 1 tsp ground coriander. 1 tsp paprika. 1/2 tsp cayenne pepper. 1 can 14 oz diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 4 large eggs. 2 tbsp olive oil. 1 lemon, cut into wedges for garnish.

Instructions: In a large bowl, combine the ground beef or lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, and a pinch of salt and pepper. Mix well and form the mixture into small meatballs kefta. Heat the olive oil in a tagine or large skillet over medium heat. Add the kefta meatballs and brown them on all sides until cooked through. Remove them from the tagine and set them aside. In the same tagine, add the diced tomatoes and cook for a few minutes until they start to soften. Return the kefta meatballs to the tagine. Make four small wells in the tomato and meat mixture and crack an egg into each well. Season the eggs with salt and pepper. Cover the tagine and let it simmer for about 5-7 minutes or until the eggs are cooked to your liking. Sprinkle chopped cilantro over the tagine and garnish with lemon wedges. Serve the Kefta, Tomato, and Egg Tagine hot with bread or couscous.

Prep Time: 20 minutes

Cook Time: 25 minutes

This gluten-free protein granola is a nutritious and delicious way to start your day. Packed with gluten-free oats, protein powder, and healthy fats, it's a perfect breakfast or snack option for those with gluten sensitivities.

Ingredients: 2 cups gluten-free rolled oats. 1/2 cup unsweetened shredded coconut. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/2 cup gluten-free protein powder. 1/4 cup chia seeds. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup dried fruit e.g., cranberries, raisins. Pinch of salt.

Instructions: Preheat your oven to 325F 163C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats, unsweetened shredded coconut, chopped nuts, gluten-free protein powder, and chia seeds. In a separate microwave-safe bowl, mix together the honey or maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Heat in the microwave for 20-30 seconds until the mixture is runny. Pour the wet mixture over the dry ingredients and stir well to ensure everything is evenly coated. Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, stirring once halfway through, until the granola is golden brown and crispy. Remove from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools. Once cooled, mix in your choice of dried fruit. Store your gluten-free protein granola in an airtight container and enjoy with yogurt, milk, or as a snack!

Prep Time: 10 minutes

Cook Time: 30 minutes

Instead of potato chips, try these Low Carb Zucchini Oven Chips, which are crispy and tasty. You can eat them as a snack or as a side dish with your favorite keto meals.

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon paprika. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Toss the zucchini slices with olive oil in a large bowl until they are well covered. Put the garlic powder, paprika, salt, and pepper in a different bowl and mix them together. Cover both sides of each zucchini slice with the Parmesan mix. Line a baking sheet with parchment paper and put the zucchini slices on it. After the oven is hot, bake for 15 to 20 minutes, or until golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

These grilled skewers are a perfect addition to a hot summer wedding, combining the smoky flavors of chicken, shrimp, and colorful vegetables. The sweet and savory marinade enhances the taste, creating a delightful dish for your special day.

Ingredients: 1.5 lbs boneless chicken thighs, cut into chunks. 1.5 lbs large shrimp, peeled and deveined. 1 large pineapple, cut into bite-sized pieces. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 zucchini, sliced. 1/2 cup olive oil. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon honey. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, soy sauce, minced garlic, honey, paprika, salt, and pepper to create the marinade. Divide the marinade into two portions. In one portion, marinate the chicken chunks, and in the other, marinate the shrimp for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken, shrimp, pineapple, and assorted vegetables onto the soaked skewers, alternating for a colorful presentation. Brush skewers with leftover marinade for added flavor while grilling. Grill skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the shrimp are opaque. Serve hot, and enjoy these delicious skewers at your summer wedding!

Prep Time: 30 minutes

Cook Time: 15 minutes

Indulge in the creamy comfort of this keto-friendly Cheesy Mushroom Quinoa, made with cauliflower rice instead of quinoa. It's rich, satisfying, and incredibly easy to prepare.

Ingredients: 1 cup cauliflower rice. 1 cup sliced mushrooms. 1/2 cup shredded mozzarella cheese. 2 tablespoons heavy cream. 2 tablespoons grated parmesan cheese. 1 tablespoon butter. 1 clove garlic, minced. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms. Saut until mushrooms are tender. Add cauliflower rice to the skillet. Cook until cauliflower is tender, about 5-7 minutes. Stir in heavy cream and shredded mozzarella cheese. Cook until cheese is melted and the mixture is creamy. Season with salt and pepper to taste. Sprinkle grated parmesan cheese over the top and garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

A classic Italian soup loaded with vegetables and pasta.

Ingredients: 1 cup carrots, diced. 1 cup celery, diced. 1 cup zucchini, diced. 1 cup green beans, chopped. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup small pasta. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: In a large pot, saut onions and garlic until fragrant. Add carrots, celery, zucchini, and green beans. Cook until slightly softened. Pour in diced tomatoes, kidney beans, and vegetable broth. Stir in oregano, basil, salt, and pepper. Bring to a simmer. Add pasta and cook until tender. Serve hot, garnished with grated Parmesan cheese. Enjoy this hearty Italian soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This mackerel salad tastes great on sandwiches or lettuce wraps and is very refreshing. This dish is great for any event because it has the right amount of mackerel, mayonnaise, and crunchy vegetables.

Ingredients: 2 cans mackerel fillets, drained and flaked. 1/2 cup mayonnaise. 2 tablespoons lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red onion. 1/4 cup chopped dill pickles. Salt and pepper to taste. Lettuce leaves or sandwich bread, for serving.

Instructions: Mackerel flakes, mayonnaise, lemon juice, celery, red onion, and dill pickles should all be mixed together in a bowl. Mix everything together well. Add pepper and salt to taste. Put the mackerel salad mix on lettuce leaves and roll them up to make lettuce wraps. Spread the mackerel salad mixture on bread slices and put them together to make sandwiches. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy this homemade pretzel ice cream, which is the perfect mix of sweet and salty. Every bite is creamy and rich, with crunchy pretzel bits. It's a great treat for any event.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup crushed pretzels.

Instructions: In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat. In a separate bowl, whisk together the sugar and egg yolks until well combined. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the crushed pretzels and let them incorporate into the ice cream. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Red Velvet Crepes with a creamy cheese filling are full of rich, bright flavors that you will love. Great for a special treat at breakfast or brunch!

Ingredients: 1 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 2 large eggs. 1 tablespoon red food coloring. 1/2 teaspoon vanilla extract. 2 tablespoons unsalted butter, melted. Cream cheese filling:. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. Whipped cream and fresh berries for garnish optional.

Instructions: Mix the all-purpose flour, cocoa powder, sugar, and salt together in a bowl using a whisk. In a different bowl, mix the eggs, red food coloring, vanilla extract, melted butter, and buttermilk with a whisk. Pour the wet ingredients into the dry ones one at a time while whisking them together until the mixture is smooth. Put a crepe pan or nonstick skillet on medium heat and lightly grease it with cooking spray or butter. Spread out the 1/4 cup of crepe batter on the bottom of the hot pan by swirling it around. The crepe is done when the edges start to lift and the center is set. It's done when the crepe is golden brown on one side and cooked through and a nice red velvet color on the other. Take the crepe out of the pan and do it again with the rest of the batter. If you need to, add more butter or cooking spray. While the cream cheese is soft, mix the powdered sugar, vanilla extract, and cream cheese until the mixture is smooth and creamy. Put a lot of the cream cheese filling on each crepe, and then either roll them up or fold them in half. If you want, you can decorate it with whipped cream and fresh berries. Enjoy the warm Red Velvet Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and keto-friendly twist on the classic black bean chicken stir-fry, replacing traditional black beans with black soybeans. This dish is packed with flavor from garlic, ginger, and a savory soy-based sauce, all while staying low in carbohydrates.

Ingredients: 2 chicken breasts, thinly sliced. 2 cups broccoli florets. 2 tablespoons avocado oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce or tamari for gluten-free. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon erythritol or preferred keto-friendly sweetener. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons black soybeans, rinsed and drained optional, for visual appeal.

Instructions: Soy sauce, sesame oil, rice vinegar, erythritol, and red pepper flakes should all be mixed together in a small bowl using a whisk. Put away. Put avocado oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken slices until they are browned and fully cooked. Take the chicken out of the pan and set it aside. Put minced garlic and ginger in the same pan. Saut for one minute, or until the food smells good. Put broccoli florets in the pan and cook for three to four minutes, until they are soft but still crunchy. Put the cooked chicken back in the pan. Put the chicken and broccoli in a bowl and pour the sauce over them. Mix everything together well to cover it all. Add two to three more minutes of cooking, until the sauce gets a little thicker and everything is hot. Add pepper and salt to taste. Add the black soybeans to the pan and stir them around to mix. If you want, you can serve it hot and top it with sliced green onions or sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious deep-dish pizza with a no-knead crust that requires minimal effort. This recipe is perfect for pizza lovers!

Ingredients: 3 cups all-purpose flour. 1 1/2 teaspoons salt. 1/4 teaspoon instant yeast. 1 1/4 cups lukewarm water. 2 tablespoons olive oil. 2 cups shredded mozzarella cheese. 1 cup pizza sauce. 1/2 cup sliced pepperoni. 1/2 cup sliced bell peppers. 1/2 cup sliced black olives.

Instructions: In a large mixing bowl, combine flour, salt, and instant yeast. Add lukewarm water and olive oil, and mix until a shaggy dough forms. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours. Preheat your oven to 450F 232C and place a 12-inch cast-iron skillet in the oven to heat. Turn the dough out onto a well-floured surface and shape it into a round disk. Carefully remove the hot skillet from the oven, grease it with olive oil, and place the dough in the skillet, pressing it up the sides. Spread pizza sauce over the dough, followed by mozzarella cheese, pepperoni, bell peppers, and black olives. Bake in the preheated oven for 20-25 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven, let it cool for a few minutes, slice, and serve.

Prep Time: 20 minutes

Cook Time: 25 minutes

These lamb and chicken skewers that have been marinated in yogurt are tasty and tender. The marinade made of yogurt adds a great mix of spices to the meat, making it perfect for grilling and serving as an appetizer or main course at your next family reunion or barbecue.

Ingredients: 1 lb lamb, cubed. 1 lb chicken breast, cubed. 1 cup plain yogurt. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine yogurt, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, salt, and pepper. Mix well to create the marinade. Place the cubed lamb and chicken in separate Ziploc bags or shallow dishes. Pour half of the marinade over the lamb and the other half over the chicken. Make sure all the pieces are coated evenly. Seal the bags or cover the dishes and refrigerate for at least 2 hours, or overnight for best results. Preheat your grill to medium-high heat. Thread the marinated lamb and chicken alternately onto the soaked wooden skewers. Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, or until the meat is cooked to your desired level of doneness and has a nice char. Serve the yogurt-marinated lamb and chicken skewers hot with your favorite dipping sauce or a side of rice and vegetables. Enjoy your delicious homemade kabobs!

Prep Time: 20 minutes

Cook Time: 12 minutes

You can enjoy the tasty flavors of soft chicken and fresh vegetables mixed in a homemade teriyaki sauce, served on a bed of filling chow mein noodles. This recipe for Chicken Teriyaki Chow Mein is quick, easy, and full of Asian-style flavors that will make you hungry right away!

Ingredients: 2 chicken breasts, thinly sliced. 2 packs chow mein noodles. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons oyster sauce. 2 tablespoons brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons vegetable oil. 1 cup sliced bell peppers. 1 cup sliced onions. 1 cup sliced carrots. 1 cup sliced mushrooms. 2 green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Follow the directions on the package to cook chow mein noodles. Remove the water and set it aside. Get soy sauce, hoisin sauce, oyster sauce, brown sugar, garlic, and ginger together in a bowl. This is how you make teriyaki sauce. Put the vegetable oil in a big skillet and heat it over medium-high heat. Put in the chicken slices and cook until they are browned and done. Slice the onions, carrots, bell peppers, and mushrooms and add them to the pan. Make sure the vegetables are soft. Set the chicken and vegetables aside and pour the teriyaki sauce over them. Mix it all together, and cook for another two to three minutes. Add chow mein noodles that have been cooked to the pan. Pour the sauce over the noodles and toss it all together. Before serving, sprinkle chopped green onions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

A light and flavorful gluten-free dish featuring zucchini noodles tossed with garlic-infused olive oil, toasted pine nuts, and fresh basil ribbons. Perfect for a quick and healthy meal.

Ingredients: 2 medium zucchinis, spiralized. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup pine nuts, toasted. 1/4 cup fresh basil leaves, thinly sliced. Salt and pepper to taste.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add spiralized zucchini noodles to the skillet and toss gently to coat with the garlic-infused oil. Cook for 3-4 minutes, stirring occasionally, until zucchini noodles are just tender but still firm. Season with salt and pepper to taste. Remove from heat and transfer to serving plates. Sprinkle with toasted pine nuts and basil ribbons before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the tropical flavors of these Coconut-Curry Chickpea Quinoa Pineapple Burgers! These vegan burgers are packed with chickpeas, quinoa, coconut, and pineapple, all seasoned with aromatic curry and spices.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup cooked quinoa. 1/2 cup shredded coconut. 1/4 cup breadcrumbs. 1/4 cup chopped pineapple. 2 cloves garlic, minced. 2 tsp curry powder. 1/2 tsp ground cumin. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp coconut oil, for cooking. 4 whole wheat burger buns. Lettuce leaves, for garnish. Sliced pineapple, for topping. Sriracha mayo, for dressing optional.

Instructions: In a food processor, combine chickpeas, quinoa, shredded coconut, breadcrumbs, chopped pineapple, minced garlic, curry powder, ground cumin, salt, and black pepper. Pulse until well combined and a dough-like mixture forms. Divide the mixture into 4 equal portions and shape them into burger patties. Heat coconut oil in a skillet over medium-high heat. Add the burger patties and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Toast the whole wheat burger buns in the skillet for 1-2 minutes until they are lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a chickpea-quinoa pineapple patty, a slice of pineapple, and a dollop of Sriracha mayo if desired. Top with the other half of the bun, and your Coconut-Curry Chickpea Quinoa Pineapple Burger is ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Slow Cooker Beer and Garlic Brats recipe infuses the sausages with flavorful beer, garlic, and aromatic herbs, resulting in juicy and tender brats that are perfect for any gathering or game day feast.

Ingredients: 1 pack about 6 bratwurst sausages. 2 bottles of beer 12 ounces each. 4 cloves garlic, minced. 1 onion, sliced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the minced garlic and sliced onions at the bottom of a slow cooker. Place the bratwurst sausages on top of the garlic and onions. Put the beer on top of the sausages. Add salt, pepper, dried oregano, and dried thyme to the sausages. When the sausages are done, cover them and cook on low for 6 to 8 hours or high for 3 to 4 hours. Onions and garlic should be put on top of the brats.

Prep Time: 10 minutes

Cook Time: 360 minutes