Cheese and Bacon Frittata

The "Cheese and Bacon Frittata" can be found in 500 Ketogenic Recipes by Dana Carpender.

Submitted by Josh Price

Carpender, Dana. “Cheese and Bacon Frittata.” 500 Ketogenic Recipes. Beverly, MA: Fair Winds Press, 2018. Print.

Potato Salad (German)

Ingredients:

• 3 lbs. salad potatoes
• 1 onion chopped
• 4-5 strips bacon
• 1 tbsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup vinegar
• 1/4 cup sugar
• 1/2 cup water

Directions:

1. Cube bacon and fry lightly. Add onions, and saute over low flame until tender and transparent. Do not allow to crisp or brown. Add vinegar to bacon onions and drippings and bring to boil. Add cornstarch mixed with water and continue cooking for 2 minutes. 
2. Turn off flame and immediately add sugar. Blend. While hot poor over seasoned pot. Toss lightly. (Adding sugar after dressing is cooked gives is a glossy appearance.)

Submitted by Kathy Neuburg

Baked Farro and Butternut Squash

Ingredients:

• 6 thick-cut slices applewood-smoked bacon
• 2 tbsp. good olive oil
• 1 tbsp. unsalted butter
• 1-1/2 cups chopped yellow onion (1 large)
• 2 tsp. chopped fresh thyme leaves
• Kosher salt
• Freshly ground black pepper
• 1-1/2 cups pearled farro
• 3 cups good chicken stock
• 3 cups (3/4- to 1-inch diced) butternut squash
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice.
2. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry.
3. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot. 

Submitted by Pat Reilly from Make It Ahead by Ina Garten

German Potato Salad

Ingredients:

• 5 lbs. potatoes
• 1 lb. sliced bacon
• 3/4 cup chopped onion 
• 6 tbsp. flour
• 9 tbsp. sugar
• 2 tsp. salt
• 1-1/2 tsp. celery seed
• Dash of pepper
• 2-1/4 cups water
• 9 oz. vinegar

Directions:

1. Wash potatoes; pare thinly and remove eyes. Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add potatoes. Cover tightly; heat to boiling and cook 30-35 minutes or until tender. Drain; set aside.
2. In a large skillet, fry bacon until crisp. Remove and drain. Cook and stir onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.

Submitted by Bill Stoecker