Low Carb/Gluten Free Stuffing Bread

Low Carb/Gluten Free Stuffing Bread

This is a gluten-free bread I make to use as an ingredient in low-carb stuffing for turkey or chicken. It can also be a stovetop type of thing, but is better if it at least bakes for a little while. I also use it as a casserole topping, if I have some leftover.

INGREDIENTS:

• 2 1/2 cups almond meal
• 1/3 cup powdered egg whites
• 1 Tablespoon baking powder
• 1 Tablespoon poultry seasoning, such as Bell’s Seasoning
• 1/2 teaspoon salt
• 1/2 cup (1 stick) melted butter
• 2 eggs
• 1/2 cup water
• 1 Tablespoon sugar substitute

PREPARATION:

Heat oven to 350 F.
Butter the bottom of a large loaf pan - if desired, line the bottom with parchment paper and butter or oil that as well.
1) Mix dry ingredient together (a whisk works well).
2) Add wet ingredients and mix well.
3) Pour into loaf pan.
Bake for 35 to 45 minutes until top is lightly browned (if you insert a toothpick into the loaf and it comes out clean, you can remove it from the oven.)
When cool enough to handle, remove from pan and break into large chunks.

Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first, if you’d like, or after it dries out a bit.

Use for low carb stuffing.

Low Carb Stuffing

Low Carb Stuffing

PREHEAT OVEN TO 350.

1 head cauliflower
6 links of frozen sausage
One can of mushrooms (small)
Chopped onion
Chopped celery
1 tablespoon (or more) garlic (I use the jarred kind)
Fresh cilantro if you have it (I actually buy this frozen in a bottle and use that)
Salt and Pepper to taste

Take one head of cauliflower and chop it up pretty fine (I actually used the high slicing blade in the Cusinart — there were a few larger slices, but it worked fine. Of course, you can use a knife. My husband tells me my chopping skills are nonexistent so I rely on the machine. Oh well, I can type.) Steam it for 5 minutes or so to get it a little soft. (I used a double boiler.) You will cook it some more later.

Nuke about six links of sausage so they are unfrozen.

Meanwhile, in the Cusinart, chop up one small onion using the lower blade. (Leave the onion and other ingredients that you add in the Cuisinart. This makes it easier.)
Add two long stalks of celery
Add one can of mushrooms
Add one small carrot (for color — unless your kids hate carrots, then omit)
Add the garlic)
Add the cilantro
Add the defrosted sausage

Saute the Cusinart mixture for 5 minutes in 2 tablespoons butter in a large pan, and then add the cauliflower.

Next mix:

2 Eggs that have been mixed with a fork
8 oz. cheese in a small bowl

Pour the egg and cheese mixture into the large saute pan, stir, and then take the whole mixture and put it into a large casserole dish. Cook it for 15 minutes at 350 or until it is bubbling.

Eat!

Low Carb Neapolitan Parfaits

 

Low Carb Neapolitan Parfaits

1 cup heavy cream
1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
1/2 tablespoon unsweetened cocoa powder
1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)
Fresh mint, for garnish

With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.

To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.

In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

Nutrition Information

Nutritional Analysis per serving
Calories 233

Fat 23 grams
Saturated Fat 14 grams

Carbohydrates 9 grams
Fiber 2 grams

Net Carbohydrates 7 grams

Chipotle Bleu Burger

Chipotle Bleu Burger 

INGREDIENTS:

3/4 lb ground beef, shaped into two patties
1-2 tablespoon chipotle hot sauce (Original recipe recommends Buffalo brand)
1/3 cup blue cheese, crumbled
4  slices crisp cooked bacon

DIRECTIONS:

   1. Grill patties to desired doneness. Just before removing from grill brush all sides with chipotle sauce.

   2. Top with bleu cheese.

Bacon Stuffed Mushrooms

I got this recipe in email and it sounds really, really good.  Wouldn’t this be great for the holidays?  The only change I will make is the breadcrumbs.  I am sure crushed pork rinds would do just fine.  Of course, if you want to use breadcrumbs just watch the carb count and enjoy!

This is the first recipe I’ve seen where you add water to the pan.  Has anyone done this?  If you have, please leave a comment and tell us how it works and how it turns out.

Bacon Stuffed Mushrooms

Ingredients

• 1 pound medium size fresh mushrooms
• 4 bacon slices, diced
• 1/2 cup minced onion, or use part green onion (NOTE: I would prefer all green onion)
• 2 tsp. minced fresh green pepper
• 1 tsp. salt
• 1/8 tsp. pepper
• 3 ounces cream cheese, room temperature
• 1/2 cup fine dry bread crumbs, plain (NOTE: I would substitute with crushed pork rinds)
• 1/4 cup hot water

Directions

Clean mushrooms, remove and chop stems; set aside. Fry bacon in a heavy skillet.

Remove with a slotted spoon and set on paper towels to drain.

In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain.

Soften cream cheese; blend in cooked bacon and vegetables.

Press mixture firmly into mushroom caps, mounding a bit.

Place bread crumbs in a small bowl.

Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops.

Place in a 9×13x2-inch baking dish.

Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees F.

Makes about 2-1/2 dozen stuffed mushrooms

More about Mediterranean Frittatas

You may remember the comment left by Daniele on this Mediterranean Frittatas Post. I asked her to explain more about traditional Mediterranean Frittatas and where this recipe went wrong. Here’s what she says.

What I wanted to say with my comment is that for our tradition a mediterranean frittata is prepared using a pan and done by pan-frying (i don’t know if it is the correct translation, sorry). The use of oven is much more recent (for logical reason) and by the way it is used for a little different version of frittata that have an fluffy batter (I mean “soft”) or for frittata soufflé with withe egg wiped up.

It’s anyway true that if you use mozzarella it’s better to use the oven, but in a typical mediterrenean recipe the ingredient most used is a vegetable and the cheese most preferred is the parmigiano.

There are many different and good recipe for a meditterranean frittata but the one that I would like to share (and I also like it) is made with courgette and parmigiano. I’ve found a link that explain hot to prepare it, but is written in italian language and I have difficulty to make a good translation of it (cooking terms aren’t so easy to translate for me):

http://www.buttalapasta.it/articolo/frittata-di-zucchine-una-ricetta-estiva-e-vegetariana/93/

I tried to run the recipe through Google Translate but it was seriously lacking. But if you know Italian or know another translator that does a better job it would be worth checking out.

Daniele, I thank you for sending this information and please send more if you see any other improvements that can be made on these recipes!

Shredded Chicken and Lemon Grass Soup

Shredded Chicken and Lemon Grass Soup

INGREDIENTS:

6 whole   chicken thighs
2 stalks lemongrass
2 kafir fresh lime leaves
2 garlic cloves, halved
1  red chili, roughly chopped
4  cm piece gingerroot, thickly sliced
1  lime, juice of
4  tablespoons light soy sauce
1  bunch green onions, thinly sliced
1  tablespoon fresh coriander leaves

DIRECTIONS:

   1. Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chili, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.

   2. Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.

   3. For pretty presentation and a little extra flavour, try drizzling a splash of chili or sesame oil over the surface of each serving.

Break Time!

Just to let you know, I have not disappeared.  I will be posting more delicious recipes in just a little while.

I am on vacation and busy doing all the other things I never have time to do. Have no fear, I’ll be back next week!

Daniele, I have your information and I will get that posted for everyone to enjoy!

Deb

Upside-Down Breakfast "Souffle"

By Karen Barnaby

This is good anytime, so don’t save it for breakfast. Use frozen egg whites, or fresh and make mayonnaise with the yolks.

A sprinkling of fresh basil, chives or mint after you have turned the soufflé out of the pan is delicious.

Upside-down Breakfast “Soufflé”

Makes 1 Serving

    * 1/2 cup egg whites
    * 3 Tbsp. unsalted butter
    * 1/2 cup thinly sliced mushrooms
    * 1/2 medium tomato, thinly sliced
    * sea salt and freshly ground black pepper, to taste
    * 1/2 cup crumbled fresh goat’s cheese, or grated cheese of your choice

Preheat the oven to 400°F. Whip the egg whites to soft peaks adding salt and pepper to taste.

In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat. Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown. Arrange the tomato over the mushrooms. Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture. Place in the oven and bake for 8 minutes until golden on top.

Remove from the oven and run a spatula around the sides to loosen. Flip over onto a plate and serve immediately.

    * Made with goat’s cheese:
    * Total Calories: 540
    * Carbs: 6 grams
    * Fiber: 1 gram
    * Fat: 47 grams
    * Protein: 25 grams

Mediterranean Frittata

Mediterranean Frittata - by Ruth Daniels

Prep time: 10 minutes
Baking time: 45-50 minutes
Servings: 4

Ingredients:

12 eggs
2 tbsp olive oil
Salt and freshly ground pepper
1 cup cherry or grape tomatoes, cut in half or quarters
½ red onion, coarsely chopped
3-4 roasted red peppers, coarsely chopped
½ cup pitted Nicoise or Kalamata olives, chopped
½ cup fresh parsley
2 tsp dried Greek oregano
1-2 tbsp balsamic vinegar (I actually forgot this, but I think it would be terrific)
¾ cup feta, crumbled
¾ cup shredded Italian cheeses (Mozzarella, Asiago..)

Directions:

1. Preheat oven to 350°F/ 180°C

2. In a medium-sized bowl beat eggs with salt and pepper plus 1 tbsp olive oil and set aside.

3. Over medium high heat, sauté the tomatoes and onions in a small-medium sized non-stick, oven-proof skillet (small pan = thicker frittata; large pan- thin almost open omelet in appearance) just for 3-4 minutes. Add the red peppers, olives, herbs, vinegar and salt & pepper. Toss, heat for another 3 minutes (just to get all the flavors blending).

4. Top with feta and shredded cheese and bake for 40-45 minutes or until it’s set in the center and golden on top. If you do choose to do a thinner frittata, you probably will only need 10-15 minutes in the oven.

5. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.