Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!
Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!
Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!
Okay, so I have a new favorite culinary gadget in this nomadic guerrilla kitchen.
My old favorite was my Instant Pot. I liked it for its versatility, it’s stainless steel cookpot (I hate Teflon, it makes your food taste weird) and the fact that I could rapidly cook food or slow cook.
Well, the Instant Pot has been dethroned by my new toy, the Ninja Foodi. This bad mamajamma is a multi tasking powerhouse that is capable of slow cooking, pressure cooking, sautéing, roasting, baking and air frying food to some glorious crispyness. I love the cook pot in the Foodi even more than the Instant Pot because of the ceramic coating Ninja employs. The ceramic coating is super durable and easy to clean on the truck. I just used some vinegar, baking soda and a towel to wipe it out, and presto, good as new.
The Ninja also has a wider footprint that the Instant Pot, so it can accommodate a whole chicken to roast, and it can even get the skin nice and juicy.
This nifty device knocked off several of my requisites for a good trucking device: versatile, easy to operate, clean, and draws little power.
On the first go round with the Foodi I made a three lbs lamb roast, crispy fried maple glazed Brussels sprouts and sautéed mushrooms.
The roast came out medium rare, tender, juicy with a nice bark after pressure cooking it for 25 minutes then using the air crisp function. The Brussels sprouts had a bit of a toasted flavor and texture with a bit of a crunch. The mushrooms were sautéed in the meat drippings with some additional butter and were great as well.
Here are the recipes for the Lamb Roast and the Mint Pesto.
WHAT YOU NEED
- Approximately 3 lb lamb roast, bone in
- Dried sage
- Dried thyme
- Dried rosemary
- Dried parsley
- Onion powder
- Garlic powder
- Smoked Sea Salt
- Fresh ground pepper
- Three tablespoons of fresh chopped garlic
- Two lemons cut into slices
- Three celery stalks cut into approximately three inch long pieces
- 6 small boiler onions
- 5 baby carrots
- 1 cup of water
WHAT YOU DO
- Liberally coat the lamb with all the seasoning, giving it a nice coating all over.
- Let the lamb sit in the fridge uncovered overnight.
- Place the lamb on the elevated roasting rack in the Foodi, top it with the chopped fresh garlic and lemon slices, and add the veggies and water to the pot.
- Pressure cook the roast on high for twenty minutes with the vent open, then use the air crisp mode for ten minutes.
- Remove the roast and set it aside to rest.
WHAT YOU NEED
- ½ cup of mint leaves
- ¼ cup of olive oil
- Juice from one lemon
- 6 oz pine nuts
- I garlic clove
- ½ teaspoon of granulated Keto sweetener (optional)
- Salt and pepper
WHAT YOU DO
Throw everything in a food processor and blend until smooth. Allow to sit in fridge for at least one hour.
Use it to top lamb when it is served.
Sauteed Mushrooms and Maple Glazed Brussels Sprouts | Yogi Parker » The Real Carrie Brown[…] Lamb Roast with Mint Pesto plus a New Cooking Gadget | Yogi Parker […]
Fennel Tarragon Lamb Shanks » The Real Carrie Brown[…] – this would have been the first time lamb made an appearance on the blog. But Yogi gave us roast lamb (cooked (!) in (!) a (!) truck (!)) a little while back, so I shall concede to second place with […]