Apple Cider Corned Beef and Cabbage

We really loved this dish that we had for supper last night.  If you like corned beef and cabbage, this is such a delightful flavor combination.  I used apple cider vinegar and cloves in it.  It turned out to be all I expected it to be.  Some of us, (me included) consider this dish comfort food.  And the aroma that fills your house all day--you either love it or you hate it.  Ha!  I love it.

On a busy day this is quick and easy to put together in the morning.  When you come home it feels and smells like someone who loves you was cooking for you all day and all you have to do is eat it.

The next day you can use the leftovers for Reuben sandwiches on some low carb rye bread.  Add a smidgen of cocoa to that recipe and you have Pumpernickel.  Just put the cabbage and corned beef on your bread, top with a slice of Swiss or Provolone cheese and grill.


APPLE CIDER CORNED BEEF AND CABBAGE                    
8 SERVINGS

1 medium  head of cabbage -- quartered
3 pounds  corned beef brisket
3/4 cup water
1/4 cup  apple cider vinegar -- (Bragg's organic is best)
2 tablespoons  Brown Sugar Twin
6 whole  cloves

Spray crock-pot with non-stick cooking spray.  Place the quartered cabbage in the bottom.  Place corned beef brisket on top of cabbage.

In a small bowl, mix together water, apple cider vinegar and Brown Sugar Twin.  Pour over the corned beef and cabbage.

Cut six slits into the corned beef and push a clove into each slit.  Cover and cook on low for 8 to 10 hours, or high 4 to 6 hours.

When it's time to serve, remove the corned beef and slice onto a platter.  Scoop out cabbage onto platter, and drizzle juice over all.
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Per Serving: 379 Calories; 26g Fat (61.8% calories from fat); 27g Protein; 10g Carbohydrate; 4g Dietary Fiber

NOTES : 6 net g carbs per serving

Cookies Galore!

Check out Carolyn Ketchum's low carb, gluten free, holiday cookie roundup! Wow!  Get ready to drool!  That is a lot of cookies!
http://www.alldayidreamaboutfood.com/2011/12/low-carb-gluten-free-holiday-cookie.html

Here are my two favorite cookie recipes:
Vanilla Creme Sandwich Cookies with Chocolate filling

And Mint Chocolate Chip:

I'm looking forward to 4 weeks of vacation from work now over the holidays.  Tomorrow will be my one last class to do.  It's always sad to say goodbye to some of the little ones at the end of a session, but always nice to look forward to a break also.  Some of them I will get to see again.  It's amazing how much they grow in 4 weeks at that age!

So I will be busy in the kitchen and have more time to bake I guess for the next few weeks.  Or will I?  Hmmm... somewhere in there my house needs some serious attention.

Gingerbread Men

This was an experiment today.  After spending my morning helping 3 and 2 yr. olds decorate paper gingerbread men, I decided to try my hand at making my own gingerbread men. I didn't make very much because I was not sure if they would turn out or not.  But to my delight they did!  So next time I will most likely double the recipe.  My pictures turned out pretty crummy for some reason, but the gingerbread men turned out tasting just like I wanted them to.  So I apologize for my poor quality pictures.  My lighting in here is so bad.  I'm going to have to find a way to compensate for that.

 My little guy in the picture is decorated with some chunks from Lindt 85% chocolate and food coloring with a toothpick for the mittens and boots.  I didn't have anything else on hand I could think of to use, and didn't have time to go to the store and see what I could come up with for a cuter idea, but this will do for now.  Maybe next time I'll find something more creative.  You will probably be more creative than me. 

 I have large gingerbread man cookie cutters so I was only able to make 5 out of this recipe and the left over dough I flattened into a circle.

They came out tasting crunchy and very gingerbready... I think I just made a new word.  I frosted them with a cinnamon frosting which was really good.  I spent my afternoon trying to put together a video of this to put up but after making a bazillion mistakes, I gave up.  Maybe eventually I'll get the video.  For some reason I could not get the sound and video to match and my frustration level is about had it.  So for now, here's the recipe:

GINGERBREAD MEN                      

18 packets  Truvia (or sweetener equal to 3/4 cup sugar)
1/4 cup  coconut oil -- melted, or butter
1 egg
1/2 teaspoon  blackstrap molasses
1 cup  almond flour, Honeyville
1/2 teaspoon  baking powder
1/2 teaspoon  cloves
1/2 teaspoon  ginger
1/4 teaspoon  nutmeg
1/4 teaspoon  cinnamon
1/4 teaspoon  baking soda
1/4 teaspoon  salt

Combine sweeteners, oil, molasses and egg in mixing bowl.  Beat until smooth and creamy.

Add all remaining ingredients and mix together with a wooden spoon and form into a ball.  Wrap dough in plastic wrap and refrigerate at least an hour or overnight.

Spray a large piece of parchment paper with non-stick cooking spray.  Place dough on parchment paper and spray a piece of plastic wrap to cover it.  Roll out the dough with a rolling pin on top of the plastic wrap to about 1/4-inch thick.  Cut with gingerbread men cutters or other cookie cutters.  Place on a cookie sheet lined with either parchment paper or a silicone pad.  Bake for about 13 to 15 minutes or until done.

Let cool and frost or decorate.  Nutrition info is for the entire recipe.  Carbs for each serving will depend on the size and how many you cut out.  Good with cinnamon frosting.

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Entire recipe: 1196 Calories; 115g Fat (81.5% calories from fat); 30g Protein; 29g Carbohydrate; 13g Dietary Fiber;

                   
CINNAMON FROSTING

3 ounces  cream cheese -- softened
3 tablespoons  unsalted butter -- softened
1/3 cup  "Powdered Sugar"**
1 teaspoon  cinnamon
1/2 teaspoon  vanilla extract
1 tablespoon  heavy cream

Mix cream cheese and butter together in a small mixing bowl.  Add "powdered sugar", cinnamon, and vanilla.  Pulse with electric mixer and then beat until creamy.  Drizzle in enough cream to bring to a good spreading consistency.

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12 Servings: Per serving: 60 Calories; 6g Fat (80.1% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber;
**Powdered sugar substitute is made from mixing 1 cup Splenda and 1/2 cup xylitol in the blender on lowest speed at 10 second intervals, then scraping and shaking and blending again until it is the consistency of powdered sugar. Keep in a jar or ziploc bag and store ready to use in recipes.

Cauli-Hashbrown Breakfast Casserole

Just making a quick post this morning.  This is what we had for breakfast.  It turned out to be a real keeper.  I love a good breakfast casserole on Sunday mornings, or for a brunch during the holidays or whenever.  It takes some time to put together.  I haven't tried doing it the night before, and I was out later last night having a wonderful visit with some good friends, so I wouldn't have had time.  You can try doing some of it the night before.  I had the breakfast sausage already made ahead.  So you can buy breakfast sausage, if you can find some that is gluten free... I can't find any pork sausage that is.  I've found ground turkey sausage--Jennie-O brand, that is certified gluten free.  But I make my own homemade pork sausage that I like a lot.

                 

Cauli-Hash Brown Breakfast Casserole

1 pound  frozen cauliflower -- thawed and shredded in food processor
   salt and pepper -- to taste
1/4 cup  butter
1 pound  Ginny's breakfast sausage (below)
6 large  eggs -- beaten
1 1/2 cups  fiesta blend shredded cheese
1/2 cup  So DELICIOUS® unsweetened coconut milk
4 ounces  chopped green chiles -- 1 can
1 teaspoon  salt
1/2 teaspoon  dry mustard
1/8 teaspoon  pepper

Preheat oven to 425 F (220 C).

Melt the butter and toss with the shredded cauliflower.  Salt and pepper to taste.  Press into the bottom of a 10-inch (25 cm) pie plate.  Bake for 30 minutes or until lightly browned.  Remove from oven and reduce heat to 350 F (175 C).

While the shredded cauliflower is baking, Stir the ground sausage meat in a large skillet over heat and cook until it's crumbly and evenly browned.  Drain any grease.

Beat eggs until frothy.  Combine cooked sausage with eggs, shredded cheese, milk,  green chiles, salt, dry mustard, and pepper. Pour egg and sausage mixture into the prepared crust.

Bake until eggs are set, about 45 to 50 minutes.  

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8 servings: Per Serving: 327 Calories; 26g Fat (71.3% calories from fat); 18g Protein; 5g Carbohydrate; 1g Dietary Fiber;

Ginny's Breakfast Sausage

1 pound  ground pork
1 1/2 teaspoons  fennel seed
1 teaspoon  onion powder
1/2 teaspoon  garlic powder
1/2 teaspoon  thyme
1/4 teaspoon  sage
1/4 teaspoon  crushed red pepper
1/8 teaspoon  pepper

Mix all ingredients together in a bowl until spices are well incorporated throughout the meat.

You can freeze this to use later, brown it for a casserole and add onions to it and/or minced garlic, or shape into patties for breakfast.

Variation:  Use the same seasonings in ground turkey to make turkey sausage.


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8 servings: Per Serving: 152 Calories; 12g Fat (72.5% calories from fat); 10g Protein; 1g Carbohydrate; trace Dietary Fiber;

Raspberry Delight

This recipe was from my friend, Karen D on the Bernstein forum.  And I'm glad to report that I have my taste buds back, so I am able to truly enjoy every wonderful, delightful bite of this.

  I am using my own variation.  This has been a very popular recipe on the forum. It's also been a hit at our house, and everywhere I've shared it.  I have brought it to Christmas gatherings, and potlucks.  Always gets high raves!  It's perfect for a holiday dish.  It's perfect for any time of the year actually.

I was in a hurry to cut into it, so it hasn't had a chance to chill as long as it should. It should be chilled for a few hours, or overnight is best.  But we cut into it after an hour.  It was a little softer, but yummy!  I actually made mine with kefir cheese today.  I have also made it with quark, which is easily made if you have a yogurt maker, by pouring buttermilk into your yogurt maker and plugging it in and letting it sit for 8 to 24 hours, and then draining the whey out until you have the consistency you want.  Each is similar, but has it's own unique flavor.  Both are great in many dessert recipes where you would use cream cheese, or for dips, spreads, dressings, etc.  Plus you are getting the probiotics which are so good for your digestive system as well as your immune system.

                   

                            RASPBERRY DELIGHT

                        Crust:
1 cup  almond meal
1/2 cup  flax meal, Golden -- (or half nut meal and half flaxmeal)
1/2 cup  Whey Protien, Vanilla, Body Fortress Super Advanced
1/4 cup  melted butter
4 packets  Truvia

                        Filling:
12 ounces  cream cheese
6 packets  Truvia -- (or sweetener to equal 1/4 cup sugar)
1/4 cup  Torani vanilla flavored SF syrup
1 teaspoon  vanilla extract
1/8 teaspoon  salt
1 cup  heavy cream
2 tablespoons  torani vanilla flavored SF syrup

                        Topping:
2 packages  sugar-free raspberry-flavored gelatin (small)
2 cups  boiling water
12 ounces  unsweetened frozen raspberries

Crust:  Preheat oven to 300 F.  Mix 9-inch springform pan.  Pat into the bottom of the pan and bake for 10 to 12 minutes or until golden brown.  Cool.

Filling:  In a mixing bowl, beat cream cheese, Truvia, Torani Syrup, and vanilla, until smooth. Whip cream with 2 tbsp Torani Syrup.  Fold cream cheese mixture into whipped cream.  Spread over crust and refrigerate until topping is ready.

Topping: Dissolve Jello in boiling water; stir in raspberries.  Chill for about 10 to 15 minutes or until mixture begins to thicken.  (I find that it thickens very quickly because the berries  are still frozen when I add them.)  Spread over filling, and refrigerate until set.  Chill several hours or overnight for best results.

Serve with whipped cream if desired (not included)
This is also excellent using my Spicy Cranberry Sauce as a topping for less carbs.
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16 servings (Per Serving): 256 Calories; 21g Fat (74.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber

NOTES : 6 g net carbs per serving