Cauliflower Pizza Casserole

The basic recipe for this is all over the place, and I immediately saw possibilities for improving it quite a bit, so I claim this as entirely my own at this point.

This actually was really good, and I think it should freeze well, making it a great leftover dish as well.

Make your own changes as your pizza desires move you.

INGREDIENTS:

• 1 head of cauliflower, chopped up into bite-size pieces and placed in a bowl with about 1/2 c of water and microwave until just pierceable by a fork. Drain and cool. 
• 1 cup diced onion
• 1 c diced mushrooms
• 1 c diced green pepper
• 21 pieces of pepperoni, divided 12 and 9
• 1- 1 1/2 c cauliflower "crumbles" either taken from the original head or bought separately
• 2 tsp dried oregano (or 2 tbsp fresh)
• 1 tsp granulated garlic
• 1 tsp red pepper flakes
• 2 tbsp butter
• 1/2 c beef broth
• 1 1/2 c cream
• 2 tbsp cornstarch
• 2 cups shredded mozzarella + 2 more cups

INSTRUCTIONS:

1. Prepare the head of cauliflower as directed. 
2. Put the onion, mushrooms and green pepper into a saute pan with a bit of EVOO and saute until softened and translucent. Set aside.
3. Place the 12 pieces of pepperoni in a food processor and whirr until minced. Add the crumbles, oregano, garlic and pepper flakes and pulse until well mixed. 
4. In a sauce pan, melt the butter, add the broth and cream, stirring and bring to a boil. Boil on low for about 10 minutes, then add the cornstarch and mix in well. As it thickens, add the first of the 2 cups of cheese. Melt the cheese and mix well. 
5. Add salt and pepper to the cheese sauce to taste. 
6. Butter a casserole dish.
7. Spread the microwaved cauliflower over the bottom.
8. Add the onion/mushroom/sweet pepper mixture to the top and spread evenly.
9. Pour the cheese sauce over all and spread around. It will be pretty thick. 
10. Cover the top with the remaining 9 pepperoni (use more or less depending on the shape of your casserole)
11. Cover the entire thing with the last 2 cups of cheese.
12. Place in a 350 oven for about 50 minutes or until bubbly. (covered with foil)

SERVES: 6

NOTES: Change any of the veggies depending on how you like your pizza. Tomatoes are fine, but they will provide more liquid into the casserole so be careful. Use sausage, bacon, hamburger etc for the meats, and other veggies if you desire. 

SOURCE: Sherry Peyton

Egg Custard Lemon Style*

This makes a really good lemony pudding. It is pretty easy to vary it to include any fruit taste you prefer.

It would also make a decent filling for a cake layer.

INGREDIENTS:

• 4 ounces mascarpone cheese
• 1/4 cup butter, unsalted (salted can be used, but it will give a more buttery taste)
• 4 large eggs, separated
• 3/4 teaspoon stevia liquid
• Juice of one lemon
• 1/2 teaspoon lemon extract
• zest of one lemon peel 
• 1/4 teaspoon cream of tartar
• xanthan gum or glucomannan powder (optional)

INSTRUCTIONS

Report this ad

1. In medium saucepan, melt together mascarpone cheese and butter.
2. Place a couple of tbsp of the cheese mixture into the yolks and whisk to temper them
3. Whisk in egg yolks.
4. Continue to cook on low heat, stirring fairly constantly until eggs are safe from curdling. then occasionally until custard thickens.
5. Remove from heat. Stir in liquid sweeteners and lemon flavoring.
6. Beat egg whites with cream of tartar until stiff peaks form.
7. Beat yolk mixture into egg whites.
8. Chill. If desired, beat in xanthan gum or glucomannan powder with an electric mixer to give more of a pudding consistency.

SERVES: 4

NOTES: I will try pureeing perhaps a cup of fresh fruit and add it after the pudding has set up and cooled. Or just slice fresh fruit over it. Add chocolate chips, chopped nuts. Add espresso coffee and a small bit of strongly brewed coffee to make it a coffee flavored. Remove the lemon extract and substitute vanilla. 

SOURCE: Adapted from Low Carb Yum

Bellagio Chicken

This is a bit more time consuming that most, but it was sure worth the effort.

If you look at Google images, you will find this dish displayed in a lot of different ways, so I think the recipe is a bit fluid.

I've done it the way it works for me, and as I said, this was a terrific meal with just some nice broccoli as a side. a small salad or a bit of bread would be fine additions as well.

If you do lots of the little jobs early, the actual coming together of the dish is quite easy and manageable. So do give it a try.





INGREDIENTS:

• 1 lg chicken breast, split and filleted.
• 2 egg whites
• salt and pepper
• juice of one lemon
• 1tsp dried oregano or 2 tbsp fresh
• 1/2 c flour, seasoned with salt and pepper and granulated garlic 
• bacon, 4 pieces, diced
• 1 shallot, minced
• 2 lg cloves of garlic
• 1/4 c pine nuts toasted
• EVOO
• 2/3 c fresh basil
• 1/2 c Parmesan cheese with more for top dressing
• 2/3 c cream
• 3 tbsp butter
• salt and pepper to taste
• 1 lb linguine

INSTRUCTIONS:

1. Pat the chicken dry, then place in a plastic bag and add egg whites, lemon juice, oregano and salt and pepper. Massage around the fillets until it is all nicely covered and then set aside for at least 30 minutes, and up to over night. 
2. Fry up the bacon in a large saute pan and remove with slotted spoon to paper toweling to drain.
3. Add the shallots and and garlic to the bacon grease (remove all but about 2 tbsp), and saute slowly until softened. Remove to a small bowl. 
4. Toast the pine nuts in a small fry pan, just lightly browning, then set them aside.
5. Chop up the basil and add the 1/2 c of Parmesan cheese. Drizzle with about a tbsp of EVOO. Set aside in a bowl. 
6. Dredge the chicken pieces in the seasoned flour and saute until done, browning nicely on both sides. Remove to a separate plate.
7. To the pan, add the cream, heat to a slow boil, then add the butter, a pat at a time, until the sauce thickens a bit.
8. Add the chicken back to it, and the pine nuts. Warm.
9. Cook the pasta and drain. Add the basil-Parmesan to the pot and stir until pasta is drained with the basil and cheese. 
10. Plate with a foundation of the linguine, topped by the chicken piece, then some of the sauce, and top with some grated Parmesan and some of the bacon bits. 

SERVES: 4

NOTES: You can use prosciutto in place of the bacon, or use a good ham, very very thinly sliced. You can skip the basil/cheese/pine nuts by using a commercial pesto sauce. Sauteed arugula can also be place on top in addition if you want even more pizzazz. 

SOURCE: Sherry Peyton

Fruit, Nut Clusters

This is just a wonderful snack item, easy to make, and packed with nutritious nuts and fruits. Mind the dried fruit, and it will be pretty okay for low-carb eaters.

For those not counting carbs, feel free to use real maple syrup and honey.

Keep stored in the fridge for best results.





INGREDIENTS:

• 3 c of assorted fruits and nuts and seeds. Include, prunes, dates, figs, dried mango, peach, cranberries, tart cherries, raisins, sunflower seeds, pumpkin seeds, hemp seeds, peanuts, walnuts, almonds, pecans, pine nuts. Use anything you think will work. You might include peanut butter bits or chocolate chips too. 
• 1/4 c sugar free maple syrup
• 1/4 c sugar free honey
• 1/2 tsp cinnamon
• 2 pkgs of stevia granular sweetener (if needed)
• 1 tsp vanilla
• pinch of salt
• 2 eggs, beaten

INSTRUCTIONS:

1. Add all to a large bowl and mix until all is well distributed and coated.
2. Spread evenly on a parchment covered pan (11 x 5 works well)
3. Place in a 350 oven for about 15 minutes or until the egg "disappears". 
4. Cool, chop or break up into pieces and store in the fridge. 

SERVES: 24 pieces or so

NOTES: If you wish to spend the extra time, drop by spoonfuls into candy paper cups and use the candy cup mold. 

SOURCE: Buttoni's Low Carb Recipes

Tomato Corn Salad

This is an elegant and very delicious salad. The greens are important, so please use some good quality spring greens if you can't find arugula. Baby spinach works well. 

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fresh basil, finely chopped
• 2 1/2 pounds heirloom tomatoes cut into bite-size wedges
• 1 1/4 cups (2 ears) cooked corn
• 4 cups arugula
• 1 red onion, thinly sliced

INSTRUCTIONS:

1. Char the corn by grilling it, or putting it under the broiler or frying it. Just use a little EVOO and brush it on the corn still on the cob, or a tbsp or so in a saute pan.
2. Make the vinaigrette and set aside.
3. Assemble the rest of the ingredients in a bowl, add the corn, and drizzle on the dressing and mix well. 
4. Can be eaten at room temperature or cooled. 

SERVES: 4

NOTES: If you can't get really good tomatoes, try cherry varieties which generally taste more tomato-y.

SOURCE: Epicurious

Pad Kee Mao

• This was a big hit and it's fairly easy to do as well, making it a perfect weekday main dish offering. Hope you like it. 
• 
  
• 4 tablespoons fish sauce
• 2 tablespoons dark sweet soy sauce
• 1 teaspoon rice vinegar
• 6 cloves garlic
• 5 Thai chiles
• 3 tablespoons vegetable oil
• ½ cup sliced onion
• 1 pound ground pork
• 1 red bell pepper, sliced
• 12 ounces wide rice noodles
• 2 handfuls Thai basil
• Lime wedges, for serving

INSTRUCTIONS

1. Soak the rice noodles in warm tap water for 30 minutes to an hour.
2. Stir together the fish sauce, soy sauce and vinegar, and set aside.
3. Roughly chop the garlic and 3 of the chilies together. Chop the other two chilies, and set aside.
4. Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon, until the pork is cooked through, about 5 minutes.
5. Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.
6. Toss in the basil and the additional two chiles. Serve immediately with a side of lime wedges.

SERVES: 4

NOTES: You could use rice instead of rice noodles, or a Serrano chile instead of the Thai, or other similar chile. 

SOURCE: Platings and Pairings

Cheeseburger Chicken Breast

There are never too many ways to fix a chicken breast, the most versatile of meats.

You can put this together in any number of ways, but we sure liked it this way. Perhaps you will as well.

INGREDIENTS:

• 1 lg half chicken breast, filleted into two pieces.
• 1/3 c or so of ranch dressing, or Caesar, or frankly any other that you like, but it should be a creamy variety.
• 4 slices bacon
• 1/2 c or more of shredded cheese (cheddar or Monterey Jack)

INSTRUCTIONS:

1. Dry the breast fillets and then salt and pepper generously. 
2. Place in a saute pan with a tbsp of EVOO and saute until browned on both sides, 
3. Fry the bacon and then break into small pieces.
4. Remove to a baking dish.
5. Paint the done fillets with the dressing.
6. Place in a 350 oven and cook for about 20-30 minutes or until done.
7. Remove and cover with cheese and bacon pieces. Shut off the oven and then place the chicken inside and leave until the cheese has melted. 
8. Serve.

SERVES: 2

NOTES: Use any cheese you wish, or any salad dressing. 

Source: Adapted from Kevin and Amanda

Peanut Clusters*

A simple yet wonderful little recipe.

I always find that trying to sweeten unsweetened chocolate with fake sugars of any sort, come out badly. I don't know why, but I never like the taste. It always tastes like metal and is most unpleasant.

The good news is that really good dark chocolate is almost as good. Stay close to the 70% cocoa and you will be fine.

INGREDIENTS:

• 2  4-oz bars of bittersweet or dark chocolate, broken into pieces
• 6 oz or better of dry-roasted peanuts (or other nuts of your choice)
• 2 tbsp of coconut oil
• 1 tsp of vanilla extract

INSTRUCTIONS:

1. Throw it all in a bowl but for the nuts,  and microwave in short bursts until the chocolate is melted. Stir until the oil and extract is mixed in well. 
2. Add the nuts and stir until well coated.
3. Spread over a parchment lined cookie sheet to one layer of nuts.
4. Place in the fridge until firm. Break into eatable pieces. 
5. Alternatively, you can make into individual little candies by using a teaspoon full at a time and placing them on the parchment.
6. Keep stored in the fridge. 

SERVES: 20 pieces or so

NOTES: As noted, you can use  other nuts if you like, and also consider other flavorings for the extract. Peppermint might be nice. Also consider small pieces of diced dried fruit and seeds of various sorts like pumpkin, etc. 

SOURCE: Adapted from Low Carb Yum

Sticky Coconut Chicken

Oh gosh were these good. Not hot at all (which you can remedy of course), but nicely charred and crispy with great flavor.

As an appetizer they are simply terrific, but you could easily do these with thighs and make it a meal over rice with some other sides.

In any case, it will please almost all palates.

INGREDIENTS:

• 6-8 boneless, skinless chicken thighs, or 2 lbs of winglets
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• 2 jalapenos or serranos, minced
• 1/2 c dessicated coconut
• Marinade chicken in coconut milk, coconut ginger, pepper and chiles at least one hour (I let mine marinade four about four to five hours). Grill on barbecue, or bake in oven.
• 1/2 cup rice vinegar
• 1/3 cup honey, (sugar free if possible)
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

INSTRUCTIONS:

1. Grill or bake in oven. If in the oven, lay out pieces on a rack over a cookie sheet and bake for 30 minutes at 400 degrees. Combine the sauce ingredients, and baste chicken 4 times, twice per side, and place under broiler for 5 minutes each time. 

SERVES: 4

SOURCE: Adapted from Mel's Kitchen Cafe