One Minute Bread*

I tried this this morning and it actually produced a very edible piece of "toast". There are not funny flavors nor bizarre textures which usually put me off these types of breads (the hardest replacement I find in all of low-carb cooking).

It takes only minutes to make, and just a minute or so in the microwave to "bake".

I made a egg and sausage sandwich and though a bit fragile, it did toast up nicely and provided a real "bread-like" experience.

If you must seriously curtail your carbs, this could be most helpful. Another loaf recipe is available and I'll try that soon. NOTE that ingredients do vary a lot among similar recipes, but this worked perfectly for me.

INGREDIENTS:

2 teaspoons  coconut oil

1 large  egg

1 tablespoon  water -- or kefir, or coconut milk (just enough to get the right              consistency, like pancake batter)

1/2 tablespoon  Parmesan cheese

1 1/2 tablespoons  almond meal, blanched

1 tablespoon  flax meal, Golden

1/4 teaspoon  baking powder

      Dash  salt

1/4 teaspoon  Splenda or other sweetener of your choice (not to sweeten but to bring out flavor)

INSTRUCTIONS:

In standard cereal bowl, place coconut oil. Nuke 15 seconds. To coconut oil in cereal bowl, add egg, and kefir or water, and ingredients in the following sequence – Parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda . Using a metal whisk, whisk ingredients together until well combined. (Or electric mixer with one whisk attachment)

Spread in a sprayed Glad square plastic container, or keep in cereal bowl.  Nuke uncovered 1 minute to 1 1/2 minutes, or until set. The cooking time may vary for different microwave ovens. (I lined a square plastic sandwich container with parchment and sprayed it, and it worked great).  Loosen edges and underneath with a regular dinner knife and invert. Allow to cool slightly and using a sharp bread knife, slice in half horizontally. Toast in a bread toaster (setting should be higher than for regular bread) until browned. Butter crisp toast generously and place breakfast items on top.

SERVES: 1

NOTES: As you get better acquainted with the various recipes for this bread, you can use substitutes. 

SOURCE: Ginny's Low Carb Kitchen

Rao's Famous Lemon Chicken

Rao's, as some may know, is a small but very famous restaurant in NYC. They don't take reservations and "regulars" are given total priority with others waiting for sometimes years to get a table.

I never did.

But I bought their cookbook some years ago, and made their amazing Lemon Chicken.

You need to make this recipe.

You will love it.

INGREDIENTS:

• 1 regular young chicken whole
• 2 c fresh lemon juice
• 1 c olive oil
• 1 tbsp red wine vinegar
• 1 1/2 tsp minced garlic
• 2 tbsp fresh oregano
• salt and pepper
• 1/4 c chopped parsley

INSTRUCTIONS:

1. Slice the chicken in half by taking out the backbone and dividing the breast. Lay on a sided cooking tray (not a sideless cookie sheet) after drying with paper towels. Place uncovered in the fridge for 4-8 hours (this is my doing, since I like the crispy skin and drying the skin enhances that)
2. Meanwhile, squeeze the lemon juice (I needed 12 lemons). Add everything but the parsley and set aside.
3. When ready to cook the chicken: preheat the broiler for 15 minutes. Then place the chicken uncovered under the broiler and broil for about 30 minutes or until well browned (charred bits are perfect), and the juices are clear. 
4. Remove the chicken from the broiler and remove to a butcher block and cut into individual pieces, cutting each 1/2 breast into three pieces. Return to the cooking tray, pour all the lemon "sauce" over the meat and return to the broiler for about 5 minutes, just until the lemon sauce starts to get bubbly.
5. Remove to a serving platter with a bowl of the "sauce" on the side to drizzle across the meat. Sprinkle with parsley.

SERVES: 4

NOTES: A cup of the lemon sauce would probably suffice, so don't worry overmuch if you don't get to a full cup. Adjust the oil and seasonings accordingly if using less. Also we had most of the sauce left, so I dumped it in a freezer container. Since the meat was already cooked, I figure it's not contaminated, and even so, it can be easily brought to a soft boil before using again. It will certainly speed up the second time you make it, and you will make it again. 

SOURCE: Adapted slightly from Rao's Cookbook.

Basic Ranch Dressing

Just your basic dressing. I have a spicier one already but this works wonderfully for wings and salad alike.

On top of that, I used almost all fresh herbs except for the garlic and onion powder.

It turned out really nicely.




INGREDIENTS:

• 2 TBSP fresh parsley, minced
• 1 tsp each, garlic and onion powder (granulated), NOT salt
• 2 tsp each, fresh dill and chives, minced
• 1 tsp sea salt, 
• 1/2 tsp freshly ground pepper
• 2/3 c mayo of your choice
• either sour cream or cream to thin the mixture if you desire

INSTRUCTIONS:

1. Blend everything together with a spoon. 
2. Let refrig for a hour or so to meld the flavors

SERVES: 1 C 

NOTES: Make up the dry ingredients in whatever quantity you desire, but instead switch to all dried herbs reducing the fresh herbs by 1/2 and leaving the rest as is. Store in a air-tight container in the pantry and use about 3 tbsp of the entire dry mix to each 2/3 c of mayo. 

SOURCE: Wicked Spatula

The Amazing Uber Chocolate Cake*

As I expected, this turned out so good that really I can't think that the average person could tell the difference between this and a "regular" piece of cake.

It was wonderfully chocolaty without that metal or bitter taste that artificial sugar seems to create with chocolate.

This recipe makes a single layer, but is quite easy to double and thus make a lovely two layer cake. Of course you could go quite mad and make a three layer as well.

"Frost" with the mousse I posted yesterday or a regular ganache or sugar free buttercream.

INGREDIENTS:

• 3 eggs
• 1/4 c sugar substitute of your choice
• 2 tbsp butter, melted
• 1 tbsp coconut flour
• 3 1/2 tbsp almond flour
• 3 tbsp cocoa powder
• 1/3 c cream
• 1 tbsp chia seed, ground in a coffee grinder
• 1/2 tsp baking powder
• 1 tsp vanilla extract

INSTRUCTIONS:

1. Whisk the eggs until lemony and fluffy with the sugar. 
2. Add the butter while continuing to whisk (with a KitchenAid or other mixer)
3. Add the balance of the ingredients and mix until well combined.
4. Bake for 30 minutes in a 320 oven.
5. Cool completely on a rack and then turn out onto a serving plate. 

SERVES: 8

NOTES: Have fun with this. Add ground nuts to the filling or to the top of the frosted cake. You could add chocolate chips to the filling as well. Fresh strawberries can cover the top for decoration. This makes a great celebration cake for a birthday or special holiday.

SOURCE: End of Pain

The Best Chocolate Mousse*

This recipe was part of a really great cake recipe that I just made. It was like a half and half --half cake, half mousse.

It stands alone as a mousse surely. I would take this and probably cut it in half, and use as a filling for a double layer cake. Then frost it with a low carb butter cream.

But do as you prefer. I'll post the cake recipe tomorrow which produces a perfect single layer, so a doubling will make a fine two layer cake.

INGREDIENTS:

• 2 bars of 85% chocolate 3 1/2 oz each
• Up to 1/2 c sugar substitute of your choice
• 2 eggs
• 1 c cream (divided into 1/4 and 3/4 c)
• 2 tbsp cocoa powder (unsweetened)
• 1 tsp vanilla

INSTRUCTIONS:

1. Warm 1/4 c of cream and then add the 2 bars of chocolate broken up, stir until melted. It will be very thick.
2. Separate the eggs. Whisk by hand the yolks until lemony. 
3. In a separate bowl add the egg whites and up to 1/2 c of sugar substitute until stiff peaks
4. In another bowl whisk the cream (3/4 c) until stiff peaks
5. Add the chocolate mix to the egg yolks and whisk together.
6. Add the egg whites and fold together with the chocolate mix.
7. Finally, add the whipped cream, cocoa powder and vanilla, and whisk gently until mixed.
8. But in serving bowls or as needed into fridge for a few hours. 

SERVES: about 2 cups (half a recipe would be enough for a cake filling, but it's probably easier to make a full batch and use half as a simple mousse dessert.

NOTES: You can use this as a pudding or a cake topping or filling.

SOURCE: End of Pain

S'mores Cheesecake*

Well, sometimes you hit the jackpot. This recipe is surely it. It is delicious and is low carb to boot.

Most regular s'mores cheesecakes have a marshmallow topping. I'm not sure, but I think I've seen a low-carb version of marshmallows, but even without it, this is luscious with a wonderful chocolate ganache that makes up for any loss suffered by the absence of marshmallow.

You get the flavor just fine through the Torani syrup, which really makes this cheesecake sing!


INGREDIENTS:

CRUST
1 cup  almond flour - Honeyville
1/2 cup  golden flaxseed meal
1/3 cup  whey protein isolate, Isopure -- either unflavored or vanilla
1 tbsp Pyure sweetener (2 tbsp equivalent)                   
1/4 cup  coconut oil -- melted
1 teaspoon  vanilla extract
2 tablespoons  Torani sugar free s'mores flavored syrup -- (available at Walmart) if you can't find it use vanilla flavored
FILLING
12 ounces  Philadelphia 1/3 less Fat Cream Cheese, softened -- (you may use full fat, but I use this because it actually has less carbs and calories.)
1/4 cup  Pyure Sweetener -- Or sweetener of choice (equal to 1/2 cup sugar)
3/8 cup  Torani sugar free s'mores flavored syrup
1 teaspoon  vanilla extract -- OR if you have it 16 drops Marshmallow flavor concentrate (Capella)
1/8 teaspoon  salt
1 cup  heavy cream
1 tablespoon  vanilla instant pudding mix, sugar free
TOPPING
7 5/8 ounces  Nestle Media Crema (Table Cream) -- OR 2/3 cup heavy cream
3  tablespoons  Pyure Sweetener -- powdered (equivalent to 3/8 cup sugar)
1  tablespoon  xylitol sweetener -- powdered
8  squares  Lindt 85% Cocoa Bar -- chopped into small pieces

INSTRUCTIONS:

CRUST: Preheat oven to 350F.  Grease a 10-inch springform pan or 9x13-inch pan.  

In springform pan, add almond flour, flaxseed meal, whey protein isolate, and Pyure, and stir together with a fork.  Add coconut oil, vanilla extract, and sugar free syrup.  Stir together with fork until crumbly.

Press into pan.  To keep it from sticking to your fingers, spray a piece of plastic wrap with non-stick cooking spray and press down into pan and part way up sides.

Bake 10 minutes and let cool completely on a wire rack.

FILLING: In mixing bowl add cream cheese, granulated sweetener, sugar free syrup, vanilla extract, and salt.  Mix with electric mixer until smooth and creamy.

In another mixing bowl, add heavy cream and vanilla pudding mix.  Whip until stiff peaks form.

Pour whipped cream into cream cheese mixture and continue mixing with electric mixer on low speed until completely combined.

Pour into cooled pie crust.  You can chill this in the refrigerator if you have a lot of time, or you can put it in the freezer for 1 hour, before adding the topping.

TOPPING:  In sauce pan, add table cream and powdered Pyure sweetener and powdered xylitol.  Stir. Bring to simmer stirring constantly.

Add chocolate pieces and let sit 1 minute.  With wire whisk or electric hand whisk, whisk until smooth and creamy. Immediately pour over filling and freeze 1 hour or chill several hours.

Keep refrigerated.

SERVES: 8

NOTES: By mistake, I used the entire 3 oz box of sugar free vanilla pudding. If it hurt the final product I could not tell. 

SOURCE: Ginny's Low Carb Kitchen

Panzanella Salad

This is a salad I've avoided forever. Silly girl. I just thought that the idea of wet bread sounded rather awful and couldn't imagine liking it.

But age or experience or just faulty thinking changed my mind. I decided to give it a try. I warned my husband that we were having "just salad" for dinner, and this salad had no lettuce in it.

He was both puzzled and wary.

We took a bite.

We fell in love. Not with each other, for that had already happened, but oh gosh this salad was spectacular. I cannot wait to eat it again. Do you hear that TOMORROW?

INGREDIENTS:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
• 6 tablespoons extra-virgin olive oil, more to taste
• ¾ teaspoon kosher sea salt, more to taste
• 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
• 6 ounces fresh mozzarella, torn or cut into bite-size pieces
• ½ cup thinly sliced red onion, about half a small onion
• 2 garlic cloves, grated to a paste
• 2 tablespoons red wine vinegar, more to taste
• 1 tablespoon chopped fresh oregano or thyme (or a combination)
•  Large pinch red pepper flakes(optional)
• ½ teaspoon Dijon mustard
•  Black pepper, to taste
• ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
• ½ cup torn basil leaves
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 1 tablespoon capers, drained
• INSTRUCTIONS:
• 1. Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  2. Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  3. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  4. Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

SERVES: 4

NOTES: You can add some variation, but not too much. Add some Italian olives, or hot peppers as a bit of spice.

SOURCE: NYTimes

Tomatoes with Capers, Olives, and Roasted Veggies

I love Italian pasta dishes. I love to make Italian sauce. I have no idea why, but I love working with garlic and olives and olive oil, tomatoes and well, I could go on, but the recipe is what you seek.

This is versatile, something I dote on in recipes. Swap out most any of the veggies for any other you wish. I like to roast them since I think it brightens their flavor.

This doesn't take as long as you might think and most of it can be made earlier in the day.


INGREDIENTS:

• 3 cloves garlic, microplaned.
• EVOO- 3 tbsp or so
• 2 tsp capers, rinsed and chopped
• 1/2 c olives, chopped
• about 1 cup of diced tomatoes (canned or fresh-keeping as much of the juice if fresh as possible)
• 1 tsp hot pepper flakes
• salt and pepper to taste
• About 2 c of a variety of roasted veggies such as green beans, eggplant, zucchini, onion, asparagus, etc. ( Cut up the veggies, place in a plastic bag, add EVOO - a few dashes - shake and spread on a parchment cookie sheet. Roast at 425 until soft and charred)
• 1/2 lb of some meat, such as Italian sausage, diced chicken (roasted), kielbasa, ham, etc. diced.
• 2/3 lb of pasta of choice, done al dente
• 1/2 c breadcrumbs, freshly made
• fresh Parmesan cheese

INSTRUCTIONS:

1. Place a tbsp or so of the EVOO in a saute pan and put the garlic in, sauteing until garlic is fragrant. Do not burn. 
2. To it add the tomatoes, capers and olives, salt and pepper and hot pepper flakes. Turn on very low and saute until most of the liquid has been evaporated. At this point you can cover, turn off the heat and leave until ready to eat. The rest is just warm up.
3. In salted water, bring the pasta to a boil and cook until al dente. 
4. Add the roasted veggies and meat to the sauce, and combine.
5. Add the pasta to the sauce and mix well, heating through, using a bit of the pasta water if necessary to loosen the sauce. 
6. Sprinkle with the breadcrumbs.
7. Serve the Parmesan at the table.

SERVES: 3

NOTES: Do without meat if you prefer. And you can also leave out all the roasted veggies and just serve very plain. This works best with really good fresh tomatoes. I would still consider adding onions to this, since I find it hard to make tomato sauce without onion. You might use a shallot instead. 

SOURCE: Sherry Peyton

Fingerling Potato Salad, Mexican Style

When it gets as hot as it gets here, with triple digits for sometimes an entire week at a time, salad are the food of choice.

New ways to fix potatoes always works.

This turned out really great, and I hope you like it.

INGREDIENTS:

• 12 to 14 small fingerling potatoes
• 4 slices bacon
•            8 Brussels Sprouts, quartered
• 1 large red onion, peeled and sliced in rounds
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon rendered bacon fat
• 4 tablespoons red-wine vinegar
• 1 chipotle chile en adobo, or to taste, mashed and minced
•  Kosher salt and freshly ground black pepper to taste
• INSTRUCTIONS:

1. Take the potatoes and place in a sauce pan, add some salt and barely cover with water. Cook the potatoes until nearly done. Drain, spread on a cookie sheet and cool.
2. Clean the Brussels and then add them to the potatoes and cook until al dente, drain and spread with the potatoes to cool.
3. Cook 4 slices of bacon, cut up into 1" pieces until crisp. Remove to paper toweling to cool. 
4. Take one tbsp of the rendered bacon fat, add 4 tbsp olive oil, and the red wine vinegar, and whisk. Add salt and pepper and the chipotle chile, and whisk again. 
5. When potatoes are cool, slice in half and then add with the red onion rings to the bacon pan, and saute until browned nicely and the onions are softened and charred. Remove. Add the Brussels and char them a bit. 
6. Add all to a bowl, and mix thoroughly, adding the bacon pieces over the top after mixing the dressing well into the veggies. 

SERVES: 4-6

NOTES: You could use fresh green beans or pea pods or broccoli as the extra veggie. 

SOURCE: NYTimes

•           

Steak Diane Sauce

This is the just the best sauce, and one that is simple to do.

You need not be overly concerned with the exact measurements here, just keep the proportions in general alignment and this will turn out fine.

This works with any cut of meat frankly, and works with chicken and pork as well.

INGREDIENTS:

• 2 pieces of meat, a filet, ribeye, etc. 
• Salt and pepper
• olive oil
• 2-3 tbsp butter
• 1 tbsp minced shallot or onion
• 1 tsp dijon mustard
• 1 tsp worcestershire sauce
• 1/2 c cream
• juice of 1/2 lemon or to taste
• salt and pepper

INSTRUCTIONS:

1. Bring a bit of olive oil to very hot in a saute pan. Add the steaks (salted and peppered), and sear on both sides, cooking until just done. Keep warm on a plate in the oven.
2. Add one tbsp of the butter and saute the shallot or onion until softened and translucent. 
3. Add the mustard and worcestershire sauce, whisking. 
4. Add the cream, bring to a slow simmer and reduce until the sauce thickens. 
5. Add the lemon juice, and salt and pepper as needed. 
6. Serve at the table from a gravy boat.
7. Garnish with parsley or chives if desired.

SERVES: 3

NOTES: Use with any type of meat. 

SOURCE: Sherry Peyton