When it comes to bready things, I get quite serious, and it’s very hard to get a locarb recipe to measure up.
This one actually does. Even my husband thought this was more than acceptable.
It runs up quickly, makes just six biscuits but I ate two. They were that good.
- 1/4 cup plus 1 tbsp. blanched almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup fresh grated Parmesan cheese
- 1/4 cup heavy cream (or pure sour cream, I use sour cream now)
- 1 egg, cold
- 1/2 cup sharp cheddar cheese, grated (around 2 oz)
- 2 tbsp. butter, softened (I used salted)
- ***Finish with Salted butter & dried or fresh parsley (optional)
- Preheat oven to 350 degrees F.
- In a medium bowl, mix dry ingredients.
- Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.
- Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper.
- Space 2-3 inches a part.
- Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
- Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.
NOTES: I did not deviate at all from the recipe. I really think that painting the tops with melted butter when they come out and sprinkling on some fresh parsley really adds to the authenticity.
SOURCE: Satisfying Eats
Nothing could be more compelling on a winter’s day than mushroom soup. All the earthy goodness reminds one of a season when no snow was about for sure. Yet it’s comforting and filling.
This recipe lets the goodness of the mushrooms bloom and star and this recipe also works as a light “sauce” for say a pork cutlet too.
That makes it versatile and that makes it a keeper!
- 24 ounces cremini or white button mushrooms, cleaned, dried, trimmed, and quartered
- 1 medium onion, roughly chopped
- 4 cloves garlic, sliced
- 7 sprigs thyme, divided
- 2 small lemons, halved
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup dry sherry
- 2 cups half and half
- 1/2 cup sour cream
- 3 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- Adjust oven rack to center position and preheat oven to 375°F. Place mushrooms, onions, garlic, and 5 thyme sprigs in a large bowl. Squeeze lemons into the bowl and add the squeezed lemon halves. Add olive oil and vinegar. Season with salt and pepper and toss to coat. Transfer to a foil-lined rimmed baking sheet and spread into an even layer.
- Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer.
- Remove lemons and thyme sprigs and discard. Transfer mushroom mixture along with drained liquid to the crock of a slow cooker. Add sherry, half and half, heavy cream, sour cream, and stock, along with remaining 2 thyme sprigs. Stir to combine and cook on low for 6 hours.
- Discard thyme sprigs. Working in batches, transfer soup to a blender. Set blender to lowest speed and slowly increase speed to high. Blend until desired consistency is reached. Alternatively, blend with a hand blender directly in the slow cooker.
- Ladle into bowls and serve immediately or refrigerate and reheat on the stove-top before serving.
NOTES: Feel free to substitute any mushrooms you love. A combination would be great with the base being the cremini ones I think. I prefer using an immersion blender so that I can leave some chunks.
SOURCE: Serious Eats
Nope, it’s not a canning recipe, so relax. It’s just a good method of storage either in the fridge or in the freezer.
This was a recipe for making apple enchiladas which I just changed by eliminating the enchilada part focusing on the filling which has so many uses that, well you should consider putting it up in quantities in the freezer for use throughout the year.
It’s simple to make, and you can reduce the sugar to zero if you wish, which makes it a great condiment for those on sugar/carb restricted diets by choice or otherwise.
Do add it to your repertoire.
- 4 1/2 cups chopped apples (about 4 1/2 small apples)
- 2/3 cup water
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp cornstarch or arrowroot
- scant 1/4 tsp pure stevia extract, or 1/2 cup sugar of choice
- 1 cup apple juice (I used all-natural)
- 1 1/2 tbsp lemon juice
- Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes.
- Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth.
- After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (just like 3-4 times).
- Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before using as the mixture thickens as it cools.
SERVES: about 3 cups
NOTES: You can further reduce the sugar content by substituting the apple juice with apple extract and you can make your own here. (you can also buy it on the internet if your store doesn’t carry it) If you do the extract, add another cup of water and use about 1 tsp of the extract. Depending on the sweetness of the apples you use, you can play a bit with how much of the sugar substitute you use as well.
SOURCE: Apple filling is from Chocolate Covered Kate
Not everyone likes or can take a serious Mexican red sauce, or green one for that matter. Chiles, even the milder forms are too hot for them.
This is a recipe for people who would like a milder, tomato based sauce, or who grew up on a cuisine known as Tex-Mex.
It’s quick to throw together, will freeze well, so consider making it in large batches and you will always be able to put together an authentic Tex-Mex dish in minutes and pop it into the oven.
- 8 or so corn tortillas (wrap them in a dampened towel and microwave for 30 seconds when you are ready to assemble the enchiladas
- 1 lb of beef (from a skirt steak, tri-tip steak, or ground beef
- 3 c of shredded cheese such as cheddar or Monterey Jack, divided
- 4 Roma tomatoes, blanched and peeled and then chopped
- 2 jalapenos, seeded and finely chopped (or one)
- 1 Poblano or Anaheim or Hatch, roasted, peeled and seeded and diced fairly fine
- 1 medium onion, diced
- ¼ cup olive oil
- 2 Tablespoons flour
- 3 cups chicken broth
- 1 8-ounce can tomato sauce
- 2 teaspoons crushed garlic
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Salt to taste
- Boil tomatoes until soft and skin peels away; remove, let cool and chop.
- Saute the beef until no longer pink. If using steak, chop into fairly fine dice before you cook (it helps to freeze the meat for about 20 minutes or so in order to make the dicing easier)
- Saute onions and jalapenos in a little oil in a skillet; set aside.
- In saucepan, add oil, heat, and flour to create a roux.
- Slowly add in warmed chicken broth until it begins to thicken.
- Add tomato sauce, garlic, cumin, black pepper, tomatoes, peppers, and onion.
- Simmer for 30-40 minutes.
- Add a layer of sauce in a lightly coated 10×14 baking dish.
- To prepare enchiladas:
- Oil the baking dish and place a cup or so of the sauce on the bottom to help with sticking
- Spray with a bit of cooking oil or brush some on each tortilla, and heat lightly in skillet (spraying helps prevent sogginess).
- Stack on a plate and keep covered until ready to fill.
- Layer in beef strips (or shredded beef or ground beef), along with the chunky sauce pieces (use a slotted spoon), and a sprinkling of shredded cheeses.
- Roll up each tortilla and add to the baking dish, packing in tightly.
- Pour remaining sauce over tops and around sides.
- Sprinkle remaining cheese on top.
- Bake about 30-40 minutes in a 350-degree oven or until top is bubbly and browning.
- Serve immediately with sides and freeze remainder if desired.
NOTES: Vary the chiles as you desire. You can also add your favorite hot sauce if you want it hot, as much as 1/4 c actually. You can vary the cheese and include other Mexican cheeses such as Queso Fresco. Also substitute chicken, or beans instead of the beef.
SOURCE: Hispanic Kitchen
Don’t ask me why I love Brussels. I just do. I think they are cute, and I like that they have some a strength of taste.
Recognizing that not everyone shares my love, I look for recipes that provide additional interest.
This is one of them. It is just good. You will love it. So get on and buy some little bitty cabbages and get started.
- 6 slices of bacon, cut into 1 inch pieces and fried until crisp.
- 1 lb of brussels, cleaned and halved.
- 1 pkg of pearl onions, typically about 6-8 oz bags
- salt and pepper
- Remove the bacon from the pan and place on paper towelling to drain.
- Pour off all but about 2 tbsp of the bacon grease.
- Cut off the ends of the onions and place in a water. Bring to a soft boil and then remove and place under cold running water until cool enough to work with.
- Slice down the side of each onion carefully just one layer and peel off the outer leaf.
- Add the brussels and the onion to the pan with the bacon grease and saute gently until just tender.
- Remove to a serving dish, add salt and pepper and then the bacon.
NOTES: You really can’t peel the onions any other way. You could also steam them if you wish. It’s fine if they get a bit done since they will take longer than the brussels and you definitely don’t want to slice the pearls since they will just come apart. You might want to add a tbsp of lemon juice, orange, or lime juice.
SOURCE: Adapted from Applegate
There is, it seems, always a new way to enjoy chicken. And this is surely one of them.
But this sauce a basic aioli, which also has infinite variations, goes with just about everything. It makes a great sandwich spread, goes with pork, beef, fish, seafood, you name it.
Make it a staple in your fridge and you will always have something to brighten up even the most mundane of meals.
- 1 whole chicken breast, divided into 4 fillets
- 2 cloves garlic
- 1 lemon
- salt and pepper
- 1/2 c good quality mayonnaise or make your own
- 1 lg chile (Hatch, Poblano, Anaheim), roasted, peeled and seeded
- 1 clove garlic
- 1 lime
- Place 1/3 c of EVOO together with 2 minced cloves of garlic, the juice of 1/2 of the lemon and salt and pepper into a plastic bag. Add the chicken and massage to insure all pieces are covered. Place in the fridge for 4 hours or up to 24 hours.
- Place the mayo, diced up chile, sliced up garlic clove and juice of 1/2 the lime into a blender. Whirr until smooth and then drizzle EVOO as the machine runs until you have a pourable sauce.
- Add salt and pepper to taste.
- Grill or Saute the chicken until done.
- Serve the sauce on the side at the table.
SERVES: Makes 1/2 cup
NOTES: You might want to flavor the chicken with either cilantro or parsley or even fresh oregano. Add this to the marinade. Keeps well in the fridge.
SOURCE: Sherry Peyton
I’m learning that you can make pancakes out of just about anything.
But you get different results and that’s what makes it fun.
Coconut flour is absorbing, so you have to be careful, otherwise your result will be a trifle dry.
So you increase the eggs a bit, and that helps.
But in reality, this pancakes comes out fairly dense, and therefore it’s actually a good substitute for a dessert pancake. So feel free to slather it with some chocolate and fruit and use it that way.
It still works fine as a breakfast item however.
- 2 Tbsp. coconut flour
- 1 scoop vanilla protein powder
- 1 Tbsp. shredded coconut
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 2 whole eggs
- Mix all the ingredients together into a batter.
- Cook as you would any normal pancake.
SERVES: 5 pancakes
NOTES: You can omit the shredded coconut if you wish. You might substitute blueberries, or add some shredded coconut on top as a garnish. You might as well add a 1/3 c of sour cream to the batter. If it appears too thick, add a bit of milk until the consistency is right. Another egg could also be added, and the protein powder eliminated if you don’t want that. As you can see, you can play with this fairly easily. If you omit the protein powder, add another two tbsp of the coconut flour.
Source: Health Bites by Vitacost