Seasonal, stodge-substitute, hearty LCHF recipe ideas to see us through the autumn?

[Eggbound]

Hi all

I joined the out-of-lockdown bootcamp in mid-June and lost a stone (yay!). I'm rolling with it, sticking to bootcamp/bootcamp light - but can see me being tempted by autumn favourites like squash soup and other warming stodge as it gets colder and darker (and we can hardly see anyone). Crumbles are proving increasingly hard to resist (I'm tempted to try a keto one with almond flour and xylitol).

And I want to lose another stone - I've plateaued for a month as it is, so don't want to cave to autumn fattening up.

So I wondered if it would be worth sharing ideas for hearty meals that satisfy seasonal stodge cravings? I'd love to hear what others on long-term LCHF reach for as the evenings draw in.

As a starter for 10, the other day when the kids had homemade pizzas, I fried up a load of pizza toppings - shallots, grilled aubergine, sliced cooked sausages, tomatoes from the garden, olives - and plopped it in a small oven dish and topped with cheese before popping in the oven. It was lush and warming and filling - pizza 'hotpot'?!

Any other ideas (including without beef/lamb)? Are we allowed anything with pumpkin/squash? What about some hearty soup recipes? I loved the dreamy creamy spinach and curried cauliflower ones on the recipe thread - more like that would be grand.

Thanks for any ideas.

Chicken meatballs with cauliflower mash recipes.sainsburys.co.uk/recipes/comfort-food/chicken-meatballs-with-cauliflower-mash
Aubergine parmigiana realfood.tesco.com/recipes/aubergine-parmigiana.html
Lasagne www.bbc.co.uk/food/recipes/skinny_beef_lasagne_87277
Cauliflower fried rice realfood.tesco.com/recipes/egg-fried-cauliflower-rice-with-prawns.html
Stuffed aubergines www.sainsburysmagazine.co.uk/recipes/mains/ratatouille-stuffed-aubergine

Daal, works every time

Cauliflower mash

Chicken soup

Mixed tray bakes - vary with combo of veg and meat and spices

How about a lovely, warming beef stew?

Shin of beef (not lean, braising steak), diced and then browned in oil, then transferred to a casserole dish.

Leave any residual oil in the pan you browned the meat, and fry some shallots, celery and a couple of carrots. Season with salt, freshly ground pepper and any dried herbs you fancy. You could also add some ground cumin, coriander and chilli powder if you want a more spicy taste.

Once the veg is soft, add them to the casserole dish, and then deglaze the pan with some water and a touch of red wine, and add the liquid to the casserole dish.

Put in a medium oven and cook gently for at least a couple of hours, till the meat is really soft.

Serve with cauliflower mash or celeriac mash and some green veg of your choice.

Going to watch this one - I need some ideas to transform from summer salads to winter warmers!
Shepherd's Pie with mashed swede topping
Sausage and celeriac mash with cabbage
Lamb meatball bake (roast aubergines and red onions until soft add tinned tomatoes and browned meatballs and bake until everything's cooked, then serve with feta cheese crumbled on top)
I've also been enjoying the Yorkshire Provender soups, which are quite low carb.

Ooh, thank you (I hadn't realised anyone had posted in response ). I'll look at some of these.

I've decided to try a week of mostly soups, having looked on the Diet Doctor website for soup recipes, plus a few from elsewhere. We're going to try mushroom soup, haddock chowder with bacon and cauli instead of potatoes, creamy tomato soup, pumpkin and sausage soup, and Hungarian beef goulash soup. It's definitely feeling like soup season now; harder to contemplate a salad.

Other stuff we've turned to lately: roast without the potatoes and yorkshires; Heck sausages with a big pile of creamy, leeky broccoli and cauli cheese; stuffed green peppers (weekly staple!). And I'm liking a warm griddled aubergine and halloumi salad (prefer the veggie options myself).

I also made 'sushi bowls' the other night: fried a load of mixed veg with garlic and ginger in sesame oil and added soy sauce, and served hot in a bowl with a pile of tuna mayo and fried omelette strips. Was lush and warming - and everything we'd put in sushi but without the rice or nori, and warm.

Thanks again for all your ideas - got to keep it interesting (and seasonal).

Don't forget cauliflower cheese!

300m double cream
as much grated mature cheddar as you like (but at least half a big packet)
juice of half a lemon
freshly ground black pepper

Bring the cream up to the boil in a small saucepan, turn it down to a simmer
Chuck the grated cheese in and stir till it melts
Season with the pepper and lemon juice

Pour this over cooked cauliflower (boil florets in salted water for 7-8 minutes till tender, then drain and allow to steam dry), and then bake in the oven for 15-20 minutes till the top is nicely browned. You can add more grated cheese to the top if you want, to make a more crispy topping

Actually, I say cauliflower cheese - this is a cheese sauce you could use to bake any veg!

Jane Grigson's Sausage in the Troo style here (but scroll past cheese on toast) which is barely a recipe at all - sausage meat layered with cabbage, salt, pepper and butter. Somehow it becomes much more than the sum of it's parts.
Esther Coren's baked cabbage with Stilton and bacon here

I like the sound of those @DiscontentedWoman! Love a bit of cabbage.

Watercress soup with cream, basil and chicken stock. Sprinkle cheese on top,

I never met a cabbage I didn't like @BIWI

Came across this when looking to use up celery - in the slow roasted style. Not tried it but I shall give it a go.

This recipe for creamy celery gratin sounds good - I reckon you could make it low carb-friendly if you replaced the breadcrumb topping for one made with ground almonds.

Fish Pie fits the bill - there are a few LCHF recipes on the fish and seafood thread. I like mine with leeks in it, a creme fraiche sauce and eggs under the cauli mash topping. Proper stodge.

Oh yes - love a good fish pie!

Cod, undyed smoked haddock, chopped hard-boiled eggs. Sometimes prawns, sometimes capers and (occasionally) a few peas for colour. Topped with celeriac and leek mash. Yum