Tuesday, April 13, 2010

Mock Mac and Cheese and 1 minute muffin/bread/cake

I was just watching a video from DLife.  This looked worth trying! Mock Mac and Cheese .  Only I would cut up the cauliflower I think.  If any of you give it a try let me know how you like it!  I may have to try it out on the weekend.  Maybe have it with a muffin!

One of the challenges of a low carb diet for me is fitting it in to a work schedule when I don't have the time or energy to cook and want to grab things quickly to snack on or give me a lift through my day.  One thing that has helped me with that is either to plan ahead on the weekend to make up some snack foods, like almond thins, or seasoned nuts, and also to get some cheese sticks to add to that to take with.  But recently I've been making the 1 minute muffins which I don't know who to give credit to, I've seen this recipe all over the internet in its many forms.  It's so versatile and you can do so much with it! It can be bread, or a sweet muffin, a hamburger bun, or last night it was "corn bread" to go with my mexican stew (which recipe I will do a video on, Lord willing, as soon as I get the time.)  So here is the basic recipe.  I've seen it as a "3 minute" bread or a "one minute" bread... I guess it depends on your microwave.  For me 1 1/2 min. works best.  You'll have to experiment:

1 TBS. coconut oil or butter melted
2 TBS. Almond Flour     
2 TBS. Flax Meal 
1/4 tsp baking powder 
1/4 tsp. Splenda (or for mine I add 1 TBS DaVinci or Torani Sugar Free Vanilla syrup)
a pinch of salt
1 egg

Put butter, or coconut oil, or whatever you are using in a soup bowl, and melt in microwave for about 20 to 30 seconds.  Add all other ingredients and mix well.  Put the bowl right into the microwave and cook on hi for 1 1/2 to 3 min. depending on your microwave.  Mine works best at 1 1/2 min.  3 min. makes it pretty dry for me.  Has only 2 effective carbs for the whole thing.

If you want a great tasting muffin to this you can add about a tsp. of cinnamon and this morning I added a cream cheese filling for a cheese danish.  I cooked it on parchment paper in two portions. 
So this was my snack today between classes.  Otherwise I go about 6 hrs. sometimes before my lunch which means I barely make it through my second class without feeling like I just don't have the strength to go on.  This was great! Very satisfying!  Here's the cream cheese filling I used.  I just keep it in the frig and scoop out how much I want when I make a muffin.  I put it in the center and then microwave it.  Tastes best chilled.  Important not to overcook it, so watch it.  Better to undercook and then gradually cook more until you get it to the right doneness.  Try 1 min. and go from there. 
                     
                     
* Exported from MasterCook *

                  Cream Cheese Filling For Cheese Danish
Serving Size  : 6     Categories    : desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  cream cheese -- softened
  1             egg yolk
  1/4          cup  Splenda
  1           teaspoon  vanilla

Microwave cream cheese until soft. Remove and add the egg yolk, sweetener, extract, and flavoring. Fill pastries and bake.

Description:
  "Can be used in muffins, or cakes or any recipe with a filling"
Source:
  "lowcarbeating.com"
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Per Serving (excluding unknown items): 79 Calories; 7g Fat (82.1% calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber; 56mg Cholesterol; 57mg Sodium.  Exchanges: 1/2 Lean Meat; 1 1/2 Fat.

Serving Ideas : Add to muffins, cakes, etc. as a filling.

You can add chocolate to this and make a chocolate cake.  You can be very creative and mix different low carb flours and seasonings for a savory bread without the sweetener.  Hey! Go wild!  The possibilities are endless!  I love this recipe!  It's a life saver and it only takes a couple minutes to prepare!  What can be better?  If you need something fast this is it.  Sometimes we eat out at Burger King on those days when I'm just too wiped out to cook and we can't afford anything but the dollar menu, ha!  I either have to go bunless and just eat the meat or I make a quick hamburger bun using this recipe, cut it in two and put it in a baggie in my purse and ditch the bun at B.K. and switch it with my own.  Works.  Or shape it into a hotdog bun  and cook on parchment paper if you want a hotdog. I mean the more things you think of you need bread for, the more you figure out ways to use this recipe!  It's the greatest!

10 comments:

  1. This is AMAZING, I use to have the real cheese danish at work and with this recipe I will never have to do that again!
    Thanks
    Anita

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  2. Made the danish version yesterday morning. Yummy! We even ate the leftover filling after zapping it in the microwave.Didnt have parchment so just pammed a corelle plate. THANKS AGAIN!

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  3. Glad you all enjoyed it! I love that filling all by itself. LOL!

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  4. Mardi from IndianapolisMarch 20, 2012 at 12:03 PM

    Regarding the Mock Mac N Cheese from dLife. I made this and I thought just as you did that it would be better broken up in pieces. It was really was delish. I made it just like he said, although I couldn't see the need for butter if you had cheese, but I did it. It was very, very good but I made it again last night with the following changes: I broke up the cauliflower into small crowns before steaming. I used spicy whole mustard with the seeds in it to mix with the mayo, and no butter. After steaming, I took my time and smeared some of the mayo/mustard mix on each crown top and then sprinkled colby/jack cheese on top of it all in a glass sheetcake pan and baked until golden. It was outrageous!!!!! I got up and ate the leftovers for breakfast because it was so good.

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    1. That sounds wonderful!! Thanks for sharing with us! :)

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  5. i put a wedge of laughing cow cheese (only 35 calories) on my bread....was just what i needed! delicious bread!

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  6. After reading the comments on the moc mac and cheese, I might have to try his version of it. I've made it before with cauliflower (different recipe from Josef Brandenburg)and I adapted it to how I made my cheese sauce. He roasted his cauliflower:
    Ingredients:
    1 head of cauliflower (chopped)
    2 tablespoons extra-virgin olive oil
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    2 tablespoons butter
    1/2 cup water
    1 cup heavy cream
    more salt to taste (optional) (not needed)
    (I used 1/3 cup of Velveeta Original and 3/4 cup of shredded Monterey Jack/Colby blend. I put a handful or more of the shredded cheese on top.)

    Directions:
    1. Preheat the oven to 400°F.
    2. While oven preheats, cut the cauliflower and place in a large bowl and coat with the oil. Toss the chopped cauliflower in oil on a baking sheet, sprinkle with salt and pepper. Roast until tender – about 25 minutes. (the roasted cauliflower is awesome)
    3. While cauliflower is cooking get the sauce ready. Melt the butter over medium heat on the stove top. Once melted whisk in 1/2 cup of cream and 1/2 cup water (this is instead of skim milk) and let simmer until thick – about 2-4 minutes.
    4. Whisk in the rest of cream and cook for 5 minutes. Reduce the heat to low and stir in the rest of the cheese, just leave some for the top. Stir until the cheese melts, then cook, stirring often, until thickened, 8 to 10 minutes.
    5. Once cauliflower is tender, take it out and reduce the oven to 350°F.
    6. *Place the cauliflower in an 8 x 8-inch glass baking dish and pour the cheese sauce on top. Sprinkle the top of the cauliflower with the remaining cheese.
    7. Bake until cheese on top melts, about 20 to 25 minutes. Enjoy!

    *Note:
    I also add part of a big can of peeled whole tomatoes - break apart 4 or more of them and place on the cooked cauliflower before pouring on the cheese sauce and shredded cheese. You can also sprinkle on a small amount of Panko.
    OMG, this is so good!

    I pasted the recipe here if you would like to try it out! I don't have the nutritional amounts in my recipe, sorry.
    ☺ Sandi

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    Replies
    1. Oh Sandi! That sounds wonderful! Thanks for sharing! :)

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  7. Burger King ROCKS! Ginny, I love BK because you can order your burger low-carb! Most of the cashiers know what that is, if not, they'll ask someone else how to ring it up. I usually order a 'burger without the bun' (so easy to understand that way, because sometimes they leave out the mayo, lettuce & tomato!) and then they understand. I also ask for extra pickles, lettuce, mustard, and tomatoes so I have a little 'salad' with the patty :)

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