Russ’s Hotcakes

The other day I was fooling with a coating to make a corn dog
substitute. It turned out really good as a coating but at the end I had
a little bit of batter left and just dumped it in the pan and fried it
up like a pancake.
It was really close to a pancake in texture and
taste so this morning I repeated the recipe and just made pancakes.
They were a smash hit with the whole family.

Hotcakes

1 cup ground almonds
1/4 cup Atkins Bake Mix
1/4 tsp baking powder
2 large eggs
1/2 cup water

Mix
all dry ingredients and then add wet ingredients and mix again. Should
have a mix that’s a bit thicker than you would use for regular
pancakes. Just slightly runny.

Fry in a medium hot fry pan with a bit of oil (I used Walnut Oil)

Some Atkins syrup and butter and eat.

Whole recipe makes about 6 hotcakes.

Whole recipe = 35g CHO & 15g fiber & 13g protien according to Mastercook

Would go good with eggs and bacon or ??

russ

Technorati Tags: hotcakes, pancakes, breakfast, low carb

Mimsey’s Lemon Baked Chicken

My lemon tree here in California is just loaded with fruit right now. Anyone who crosses my threshhold must carry away a bag of fresh-picked lemons. And I’m trying to use them in my cooking, too. This recipe is so easy and delicious, I’m sure you veteran cooks already know it, but I’m going to take the plunge and post it anyway. Everyone I’ve served it to has enjoyed it and gone for seconds! This is a very flexible recipe, so adjust to suit your tastebuds and use whatever you have on hand.

LEMON BAKED CHICKEN

1 chicken, cut up, washed well and patted dry
1/4 cup fresh squeezed lemon juice (and the lemon zest, too, if you like)
1/3 to 1/2 cup olive oil (use some garlic-infused olive oil if you have it)
2 Tbsp fresh chopped garlic (or equivalent granulated or freeze dried)
2 tsp dried thyme (or fresh equivalent)
1 Tbsp dried oregano (or fresh equivalent)
1 tsp fresh ground black pepper
1 tsp salt (don’t add salt if using Kosher chicken which is already salted)

Add all ingredients except chicken to a big glass bowl and whisk well, like a salad dressing. Taste and adjust flavors to suit. Add chicken and turn in the marinade to coat. Cover bowl with plastic wrap and refrigerate for 12 to 24 hours if possible, the longer the better. Turn occasionally.

To cook, preheat oven to 350 degrees F. Line a shallow rack pan with foil to make cleanup easier. Place chicken pieces on rack and bake uncovered. Remove pieces as they are done. For example, wings will probably be done at 30 minutes, medium size pieces at 40 minutes, breasts or other thick pieces may take 45 to 50 minutes.

Thanks Mimsey for the great recipe.

Chili Dog Casserole

Chili Dog Casserole

INGREDIENTS

2 LBs ground beef
Chili season pkg
1 sm can Tomato sauce–I use Bella Vita Tomato Basil Marina Sauce
1 pkg hotdogs
shredded cheese
onions
sourcream

How To Prepare:

Fry and drain ground beef.Add tomato sauce and season pkg.

Spread in bottom of cake pan.

Cut hotdogs into rounds and layer over ground beef mixture.

Top with cheese and cook in 350 oven 10 min.or until cheese melts.

Top w/sourcream and taco sauce. OPTIONAL But Oh So Good!

This is very, very tasty and I am sure there are many different combinations you can come up with.  Since the original recipe wasn’t very clear, here’s what I did.

I used a casserole dish since a cake pan just didn’t seem big enough.
The hot dogs I used were Hebrew National brand
For the Chili Seasoning I used 1/2 cup of The Brown Bag Chili Mix
For the tomato sauce I used 2 cups of Bella Vita Tomato Basil Marina Sauce

I topped mine with Sour Cream.  Mmmmmm Good.

Rose’s No Bake Cheesecake

I LOVE cheesecake but it takes too long to bake one except for special occasions so I’ve been experimenting with a ‘no bake’ version. This has come out really well a couple times now so I thought I’d post the recipe:

Crust:
1 C almond meal
1/4 C splenda powder
1 large egg, beaten
3 T. butter melted

Filling:
2 packages cream cheese (8oz. each), softened
1/2 C half and half
1/2 C DaVinci syrup (any flavor – I’ve used French Vanilla and Lemon and both were very good.)
1 envelope unflavored gelatin

To make crust mix the almond meal, splenda and egg together, then add the melted butter – the butter won’t mix in very well, it stays on the ‘outside’ but you want it that way. Press the dough onto the sides and bottom of a pie plate until evenly coated. Bake the crust at 400 degrees for about 15 minutes – watch carefully so the almond meal doesn’t get too brown.

While the crust cools mix up the filling. Beat the cream cheese and half and half together until smooth. Put the Da Vinci syrup in the microwave until boiling – about 1 to 1 1/2 minutes. While whisking hard, slowly pour gelatin into DaVinci syrup. Continue to whisk/stir until the gelatin is melted. Add syrup to cream cheese and beat until smooth. (Hint: Beating the mixture using the technique you would use to whip cream gets you a fluffier cheesecake). Poor the mixture into the crust and refrigerate until set – usually a couple of hours.

1/8th of the cheesecake has 6 grams of CHO, 2 of which are fiber.

Flax Meal Focaccia Bread

Flax Meal Focaccia Bread

From Laura Dolson,
Your Guide to Low Carb Diets.

INGREDIENTS:
• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 T sweetening power from artificial sweetener
• 5 beaten eggs
• 1/2 C water
• 1/3 C oil
PREPARATION:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat.

1. Mix dry ingredients well – a whisk works well.

2. Add wet to dry, and combine well.
Make sure there aren’t obvious strings of egg white hanging out in the batter.

3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)

4. Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6. Cool and cut into whatever size slices you want. You don’t need a sharp knife – I usually just cut it with a spatula.

At 12 servings, each piece of bread has less than one gram of carbohydrate – .8 to be exact – plus .5 grams of fiber.

Arjuna’s Kibbi

Kibbi is a Lebanese dish similar to a meat pie or a thin meat loaf. This recipe (from a friend’s mom) converted to low-carb so wonderfully that I had to brag and share it. If you love lamb or Indian or Arabic food you will want to try it!

“Crust” Mix Together (either by hand or with 2 pulses on a cuisinart):

2/3 lb (300 g) Ground Lamb raw (best not too fatty)
1 small Onion chopped
1 small Cauliflower chopped and boiled not mushy (replaces soaked bulghur)
1 Egg (also replaces soaked bulghur)
1 cup Almond flour (also replaces soaked bulghur)
1 Tbsp Salt
1/2 tsp Black Pepper

Filling:

1/3 lb. (150 g) Ground Lamb, saute to brown then add
1 small Onion chopped, saute ’till soft, add
1/2 cup Pine Nuts pre-toasted, and
1/2 tsp Salt, and
1/4 tsp Pepper, and
1/4 tsp Allspice or Masala Powder, and
pinch Cinnamon, mix well and turn off heat

Layer in a large flat baking dish greased with butter
1/2 crust — filling — 1/2 crust.
(The top crust can be tricky to spread. I use wet fingers

Score the top in a diamond pattern and dot each diamond with butter.
bake at 350°F (175°C) for 20 minutes covered and then another 10 uncovered.
Serve with yoghurt-cucumber salad.

Technorati Tags: lamb, low carb, meat pie, lebanese cooking

Miracle Brownies

Miracle Brownies

INGREDIENTS:
• 1/4 lb butter (1 stick)
• 2 C erythritol
• 1 Tablespoon vanilla
• 4 eggs (room temp is best)
• 1/2 C cocoa
• 1teaspoon salt
• 4 oz unsweetened chocolate, melted
• 2 C flax seed meal
• 1 T baking powder
• 1/3 C cream
• 2/3 C water
• 1 C sweetening power from artificial sweetener
• 1 C walnuts (optional)
PREPARATION:
Preheat oven to 350 F. and butter a 9X13 pan.

1. Cream the butter until fluffy.

2. Add the erythritol, and cream together until fully combined and fluffy-ish.

3. Add the vanilla and the eggs, one at a time, beating between each one.

4. Add salt and cocoa, beat well.

5. Add chocolate, beat until fluffy.

6. Add the rest of the ingredients and mix well to combine.

Pour into pan and bake for 35-40 minutes, until top springs back and/or toothpick comes out clean or almost-so.

Cut when cool into 32 brownies. If you cheat and eat one warm, know that the texture is going to keep changing until they are completely cool. That’s when they become fully brownies.

Nutritional Analysis:

Each of 32 brownies has 1 gram effective carbohydrate, plus 3
grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

Recipe by Laura Doltson “Your Guide to Low Carb Diets”

Mini Italian Meat Loaves

MINI ITALIAN MEATLOAVES

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg eggs — (lightly beaten)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup finely chopped onion
1 tsp Worcestershire sauce
1 tsp Garlic salt
1/2 tsp Italian Seasoning
2 lb ground beef — 1kg
or a mix of veal pork and beef.
3/4 cup pork cracklings
crushed into 3/4 cup pork rind “crumbs”

In a a large bowl combine all ingredients mixing well with your hands.

Form into 8 mini-loaves and place in a baking pan sprayed with non-stick spray.

Top each loaf with a dusting of parmesan cheese, and if desired, a 1/2 tsp of sugar free ketchup. (I used the Bella Vita Tomato Basil Marina Sauce)

Preheat oven to 350°F-180°C. bake for 55 to 75 minutes.

Parmesan Crusted Pork Tenderloins

Parmesan-Crusted Pork Tenderloins

This is an unusual combination of flavors, but they really work together.

The cheese forms a handsome crust around the pork, helping to seal in the juices. If you’re bashful about cumin, feel free to use ground sage instead.

2 pork tenderloins (14 ounces each)
3/4 cup freshly grated Parmesan cheese, about 3 ounces
2 tablespoons ground cumin,

Serves 4

Preheat the oven to 375°F.

Pat the pork dry with paper towels and lightly season it with salt.

In a small bowl, mix together the cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible. Place the pork on a rimmed baking sheet or in a shallow roasting pan.

Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving.

Cut the pork into 1/2″-thick slices and serve immediately.

Per Serving:
Net Carbs 0; Total Carbs 1.20; Fiber 1.20; Total Fat 13.75; Sat Fat 6.04; Protein 50.70 Calories 330.

Almost Chicken Parmesan

Here’s my version of Chicken Parmesan.

1 1/2 cups crushed pork rinds. I use half plain and half spicy.
3/4 cup parmesan cheese–the dry kind
2 teaspoons Italian Seasoning
8 boneless, skinless chicken breast filets
1 cup butter

Combine the pork rinds, parmesan cheese and Italian seasoning in a medium sized bowl

In a separate bowl melt the the butter. (I just put in the microwave)

Dip each piece of chicken in the butter and then into the dry ingredients. Cover completely and place in a 9×13 pan. You probably want to grease it. I used the Quick Release Foil to line the pan.

Once all the chicken is in the pan pour the remaining butter over the chicken.

Bake uncovered at 350 for 1 hour. Do not turn.

That’s the basic recipe. Since I cook things ahead of time so the chicken would require reheating. I knew if I reheated the chicken in the microwave it would lose it’s crispiness. So, I decided to put some Bella Vita Tomato Basil Marinara Sauce on top of the pieces I wanted to reheat and then top them with some mozarella cheese. I heated them for 3 minutes on half (50) power in the microwave and they were just yummy.

Remember microwave times may vary.

That’s my kitchen experiment, hope you like it!

NOTE:

Something else I did, similar to this was to take chicken thghs — skinless with the bone in.
Coat with mayonnaise and then coat with the same pork rind and cheese mixture above.In the oven at 350 for 1 hr and they were perfect. They reheat nicely in the microwave at half power.