Corned Beef Hash with Jicama

My original corned beef hash recipe which I posted on the Bernstein forum, I actually liked better than this one with Jicama, but I had Jicama today and wanted to try it.  I think though, that next time I make it I will try soaking the Jicama in water with some salt in it for a while and then cooking it longer, until tender before baking it.  Otherwise, this was still pretty good, although crunchier than I want my corned beef hash to be.  The original one with turnips was perfect.  You could not tell that it was not a hash with potatoes.  It tasted as corned beef hash is supposed to taste.  So I am posting the recipe below using both the Turnips and the Jicama and you can choose which you want to try.  If you use the Jicama though, I would make sure to cook until tender and soak in salt water first.  It's a little sweet (which is ok) and a little too crunchy.  

So that said, here is the video I made this morning.  Hope you enjoy it.  I know my leftovers are going to be great with some scrambled eggs in the morning!

                      

* Exported from MasterCook *

                  Corned Beef Hash and Cheese Casserole

Recipe By     :Ginny Larsen

Serving Size  : 4     

Categories    :  Beef                            Main dish

                Breakfast                       Casserole

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

12 to 18            ounces  corned beef, canned  (depending on what brand you use)

4               cups  turnips -- (about 4 medium turnips, or use 4 cups jicama) peeled and diced small

1/2        medium  onion -- chopped (or you can use 1/8 cup of onion flakes)

2               cups  fiesta blend shredded cheese -- I get it at Walmart (or cheddar)

3                     eggs

1/2           cup  parmesan cheese

About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added.  I used Fasweet liquid sweetener.  It cuts the bitter taste of the turnips and makes them more "potatoey" like.  this is optional, but I think it makes them better.  Also sprinkle in some salt to the water.  I didn't measure, just poured some in.  Stir and let sit for 30 minutes.  (If you use jicama you can soak in salted water for about 30 min.)

Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender).  Drain.  Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions.  Mix in onions and 1 1/2 cups of the cheese.  Beat eggs and stir them into the casserole.  Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.  

Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.  

                                    - - - - - - - - - - - - - - - - - - - 

Serving Ideas : Great for a breakfast or anytime meal.

*NOTES : Using Jicama:  493 Calories; 29g Fat (54.9% calories from fat); 41g Protein; 13g Carbohydrate; 6g Dietary Fiber;

Using Turnips: 482 Calories; 29g Fat (56.0% calories from fat); 41g Protein; 10g Carbohydrate; 3g Dietary Fiber

Strawberry Rhubarb Sauce and Quick Icecream

A good friend who has lots of rhubarb gave me some the other day.  It's so nice to have friends with gardens!  I live in a town home and have a patio but no yard for a garden anymore.  I do intend to grow some tomatoes and zucchini and maybe some herbs in pots this year, but it's been cold here in Minnesota!  I haven't gotten anything started yet. But I'm thankful for friends who like to share their excess from their gardens.  I love rhubarb!  It was a delight to get some!  So I made some rhubarb sauce with it and it turned out so good, I thought I'd share it.

Of course when you have rhubarb sauce, it's nice to have something to put it over also.  It's pretty good all by itself but I've been eating it in sweetened kefir cheese, and tonight decided to make some ice cream but I didn't want to do the messy stuff in a bag.  So I just did it this way...

                   
* Exported from MasterCook *

                         Quick and Easy Ice cream

Recipe By     :Ginny
Serving Size  : 1     Preparation Time :0:00
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2         cup  heavy cream
  1/2         cup  Trader Joe's Unsweetened Vanilla Almond Milk
  2            packets  Truvia
  8            drops  liquid stevia -- (or sweetener of your choice)

Mix together all the ingredients and pour into an ice cube tray.  Freeze for about an hour or until solid.  Put in a food processor and process with the S blade until it's smooth and creamy.  Eat right away or freeze for about 20 min. longer or until desired consistency.



                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 430 Calories; 46g Fat (88.6% calories from fat); 3g Protein; 10g Carbohydrate; 6g Dietary Fiber; 163mg Cholesterol; 133mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 9 Fat.

NOTES : 4 g. usable carbs

Here's the Strawberry Rhubarb sauce:

                   
* Exported from MasterCook *

                         Strawberry Rhubarb Sauce

Recipe By     :Ginny
Serving Size  : 16  
Categories    : Dessert/Sauces/dressings/Misc.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6           cups  rhubarb -- diced
  1           pound  frozen strawberries, unsweetened
  1/2        cup  Torani vanilla flavored SF syrup
  12         packets  Truvia -- (or sweetener equal to 1/2 cup sweetening power)
  2           tablespoons  dry red wine
  .3           ounces  sugar free raspberry gelatin, GV -- (Walmart brand... no maltodextrin)

Place the rhubarb in a larg pot, add the frozen strawberries.  I did not thaw them, but you can if you want, or use fresh.  Add the Torani Syrup and the Truvia and the wine and bring to a boil.

Reduce heat to a simmer and simmer for about 6 minutes stirring all the while.  When it's turned into a sauce, remove from the heat and stir in the gelatin well, until it is all dissolved.  Place in the refrigerator until thoroughly chilled.

It will thicken as it chills.  If you want it thicker you could add a larger box of gelatin maybe.  Mine was just right for me.

Yield:
  "2 quarts"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 21 Calories; trace Fat (2.7% calories from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 152mg Sodium.  Exchanges: 1/2 Fruit.

NOTES : 3 g. usable carbs per 1/2 cup serving

Ham and Cheese on "Rye"

Just a quickie here cuz this turned out pretty good.  It's just another quick microwave bun or bread or whatever you want to do with it.  It turned out very close to a rye bread taste.  But there's no rye flour in it.  The ingredients that make it are coffee and caraway seeds.

It's made with my handy english muffin microwave gadget.

Here's the recipe:


                   
* Exported from MasterCook *

                         Ham and Cheese on "Rye"

Recipe By     :Ginny Larsen
Serving Size  : 1
Categories    : Bread/lunch/Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rye Bun
  2        tablespoons  almond flour, Honeyville -- (I use Honeyville blanched almond flour.  You can use almond meal if you prefer or that's what you have)
  1         tablespoon  flax meal, Golden
  2        tablespoons  parmesan cheese -- grated (I used the canned stuff)
  1/2      teaspoon  baking powder
              sprinkle  salt -- (I gave it about 4 or 5 shakes... not much)
  1/2      teaspoon  caraway seeds
  1         large  egg
  1         tablespoon  extra virgin olive oil
  2        tablespoons  coffee -- (nice way to use left over coffee from the morning)

                        Ham and cheese filling
  1        teaspoon  mustard -- Or however much you like
  1        ounce  ham slices -- (I used deli ham, low sodium, thinly sliced) I actually don't know how much I used.  Pile on how much you like.
  1        ounce  Swiss cheese slice

For the bun: Put the first 5 dry ingredients in a small bowl (a cereal bowl will do).  Make a well in the middle and add the liquid ingredients.  Mix it well.

Take a microwave english muffin container (available at Walmart in the microwave section), or another microwave container of your choice, and put half of the batter in.  Microwave on high approximately 1 minute.

Plop it out on the counter and wipe out the container with a paper towel.  Pour in the remainder of the batter and microwave again for 1 minute.

Fix the sandwich by spreading on the mustard and adding your ham and cheese.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 531 Calories; 44g Fat (73.2% calories from fat); 27g Protein; 9g Carbohydrate; 4g Dietary Fiber; 235mg Cholesterol; 1019mg Sodium.  Exchanges: 3 Lean Meat; 0 Vegetable; 5 Fat; 0 Other Carbohydrates.

NOTES : 5 g. net carbs

Jicama

picture from Wikepedia

I love discovering new foods.  Jicama is a new food to me.  I've been seeing different places on the internet lately and have wanted to try it.  I see it in the produce section of my grocery store each week and almost buy it but then because I didn't know how to use it and didn't want it to go to waste, I didn't.  I finally bought some.  I am so glad I did!  I found that I love it.  I made hash browns with it the first time when the "norms" in the house were having potatoes.  I like it better than potatoes.  I never thought I'd say that about anything!  I have been low carbing since 2006, and sometimes I get tired of the substitutes.  They just aren't as good as the real thing.  I mean, I was ok with cauliflower mashed, hashed, riced, etc., and it was filling.  But it wasn't potatoes.  I didn't feel like, wow, this is just like potatoes!  I don't miss potatoes at all!  No... it just didn't do that for me, though I felt like I at least had something instead of potatoes that filled my plate and tasted ok.  But I do like jicama, and I won't miss potatoes as long as I have it!  I like it raw also.  I can't wait to try it in a dessert, as a pie filling perhaps?  Or a crisp?  Grated in a salad?  I like it!  I like it a lot!  Some do and some don't it seems.  I do!  Yay!  So many times when others are raving over something in the low carb community I'm thinking, "what's the fuss?"  But this time I really like it!

So I've been browsing recipes and discussions, and blogs and I have a list of links about jicama to check out if it's new to you too.  If anyone has any other links, recipes, or ideas, please share them with me!

Jicama links

http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/252042-just-bought-jicama-first-time.html

http://www.lowcarbfriends.com/recipes/desserts/jicama.shtml

http://www.marksdailyapple.com/low-carb-jicama/

http://www.genaw.com/lowcarb/jicama_apples.html

http://www.youtube.com/watch?v=QZXxc0n9LZE&feature=channel_video_title

http://www.ehow.com/how_2074707_cook-jicama.html
http://www.youtube.com/watch?v=LMHH7RlfbjE
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2

Chocolate Cookie Crumbs-or-Don't Throw Out Your Flops

NEVER throw away your flops.  They're too expensive when you're low carbing and gluten free!  I hate to experiment sometimes because every ingredient I use, from the flours to the sweeteners are so expensive!  I pay for my treats.  So I don't get them all that often, and have to be careful with how much ingredients I use.

I tried making some chocolate microwave brownies yesterday.  It was hot and muggy yesterday for the first time this year and I wanted something chocolate but didn't want to use my oven to heat the house.  My mistake was thinking I could multi-task while they were in the microwave rather than watch.  I know microwaves do not have the same power so times vary and you have to watch and start out low.  I just put them in for 5 minutes and let them go while I set about making the peanut butter frosting I was going to frost them with.

I took the brownies out and plopped them out of the dish, and they hit the counter with a *THUD*, sort of like what it would sound like if a piece of wood fell on your counter.  My husband felt sorry for me and decided to taste one.... which he said was good (what love will make you do).  I thought, maybe I could make them into biscotti and dunk in coffee.  They were pretty hard to swallow.  I was in no way going to throw them out.  So I decided to put them in my food processor today and make crumbs.  Turns out they made perfect chocolate "cookie" crumbs for a pie crust or whatever you want to use cookie crumbs for.  Perfect!  In fact, now I'm going to have to make this flop again so that I can make cookie crumbs again.

So I made myself a dessert today with the crumbs and the peanut butter frosting I prepared.  It was delightful.  I didn't measure, but just glopped it together so here's the way I glopped it...

I added the crumbs to my little custard cup, and moistened with a little water, and pressed them into the bottom.

I topped that with some cream cheese spread that I had on hand which was whipped with some DaVinci SF syrup.

I topped that with the peanut butter frosting I had made, which was just about 1/2 cup unsweetened peanut butter, 2 TBS. of butter, and 1/4 cup Splenda, beat together well until light and fluffy.

Topped it with whipped cream and let it tickle my taste buds.

I think I'm going to keep a bag of Chocolate Cookie Crumbs on hand from now on.  Thank God for flops.  They can sometimes turn into something really good.  The recipe for the microwave brownies were posted on  Low Carb Friends Forum, and was a great idea by Jennifer Eloff, who has a lot of fantastic recipes.  I will try it again with the suggestions further down in the thread and less cooking time watching it next time. My microwave always tends to cook in less time than most recipes call for.  I think my coconut flour that I used also was different and really soaked up the liquid so made them drier.  But I got perfect cookie crumbs!!!  

Quick Lunch Pizza

When I come home from work around 12:30 p.m. I'm usually worn out from chasing toddlers around a classroom, and really hungry and want my lunch right now!  Unfortunately there are days when I don't prepare ahead for something quick to grab out of the fridge when I get home.  But on those days, this is a pretty quick fix for a lunch pizza, for one serving.  I made this today.  Mine was a Mexican pizza.  You can choose your favorite toppings.  The crust is the part that makes it a snap.  This is a take-off from the easy Cracker/Cereal Mix.

Take 1/4 cup Almond flour (or Almond meal, blanched is best but you don't have to use blanched), 2 TBS. grated Parmesan Cheese, 2 TBS. liquid (I used kefir, but you can use cream, buttermilk, water, or any liquid), add seasonings such as a sprinkle of salt, some onion powder, garlic powder, Italian seasoning (optional).  This is so versatile!  Mix into a stiff ball.  Cover it with saran wrap sprayed with non-stick spray, and spread or roll out with a small rolling pin, or like me, use your can of spray to roll it out.  Peel off the saran wrap and microwave on the parchment paper for 1 min. 40 sec. depending on your microwave.  They are all different so your timing may be different so watch it and test to see if it is done.

Remove from the microwave and spread your toppings.  I spread mine with cream cheese...

And then I topped the cream cheese with some Salsa Verde...

I added to that some Fiesta Blend shredded cheese...

Some left over taco meat...

And some sliced black olives...

Baked it on a piece of aluminum foil sprayed with non-stick spray, in a preheated 400 degree F. oven, for 10 minutes and cut it in 4 pieces.  Very yummy!

I hope you try it and enjoy it!  Have a great day!

Chocolate Peanut Butter Cups

These taste very much like Reese's Peanut Butter cups, in my opinion.  Peanut Butter Cups have always been one of my weaknesses.  Well... anything with chocolate and peanut butter!  I hope you like them.  This will be my Resurrection Day treat, while the norms will have their candy from the store.  I can't help but think I'm the better off.  While I'm enjoying my treat, I'll also be thinking much on what a wonderful love, a deep love beyond what I can fathom, the Father had for me, in giving His Son to take my sin upon Himself and die for me, and then He rose again, with promise!

I hope you all have a very blessed celebration, and enjoy some chocolate!




                    
* Exported from MasterCook *

                       Chocolate Peanut Butter Cups

Recipe By     :Ginny Larsen
Serving Size  : 12
Categories    : desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Peanut Butter Filling
  1/4       cup  unsweetened peanut butter
  4          packets  Truvia
  2          tablespoons  whey protein, Jarrow Formulas -- (unflavored, or vanilla)

                        Chocolate coating
  1        ounce  unsweetened chocolate -- chopped fine
  2        tablespoons  coconut oil
  3        packets  Truvia
  2        tablespoons  erythritol

Mix all the peanut butter filling ingredients together in a small bowl.  Knead with hands until it forms a smooth ball.  Roll into a log and cut into 12 pieces.  Roll each piece into a ball and set aside.

Mix the 3 packets of Truvia and the Erythritol in a coffee grinder or bullet blender and blend for 10 sec. intervals, shake inbetween, blend again for about 3 times or until it is like powdered sugar.  (This just makes  it smoother when added into the chocolate mixture.

Over low heat, in a small saucepan, melt the chocolate and the coconut oil, stirring until smooth.  Remove from heat and stir in the sweeteners until smooth.  With a spoon, drop just enough chocolate to fill the bottom of 12 mini muffin tins lined with paper liners.  Spray the liners with non-stick spray if desired, (makes them come out easier).  Add the peanut butter balls to each muffin liner, and press down flattening the tops.  Cover with remaining chocolate.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 68 Calories; 6g Fat (72.2% calories from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber;

NOTES : 1 g. useable carbs per serving

Almond-Flax Low Carb Gluten Free Quick Bread

This is a take-off of this almond bread recipe.  I added another egg, separated the eggs and whipped the egg whites until stiff, and also I used buttermilk, or kefir, whichever you have on hand.  Buttermilk seems to actually work best but Kefir works also.  Together this seems to give it a nicer rise. I also used 1/2 cup of flaxmeal in this recipe and all together I thought it came out with a nice texture. It's very moist inside and crispy on the outside.  If you don't want it as moist, you could try using less oil with it, or using coconut flour instead of the flaxmeal.  I use this for my sandwich bread.  It makes good grilled cheese sandwiches!  I also toast it and have it with my egg in the morning.  It's not wheat bread but it's pretty good bread and has only 2 usable grams of carbs per slice.

                      

* Exported from MasterCook *

                         Almond-Flax Quick Bread

Serving Size  : 16    

Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1/4       cup  coconut oil -- melted

  1          cup  buttermilk -- (or kefir)

  4          large  eggs -- separated

  1          packet  Truvia

  1          teaspoon  baking soda

  1/4       teaspoon  salt

  2          cups  almond flour, Honeyville -- (or almond meal, I used almond flour from Honeyville

  1/2       cup  flax meal, Golden -- (1/4 cup seeds ground makes 1/2 cup meal)

Preheat oven to 350 degrees F. (180 C.)

Beat egg whites until stiff and they form a peak. Set aside

Mix all remaining ingredients in a mixing bowl and mix with electric mixer until well incorporated.

Gently fold in the egg whites without breaking them down. Pour into a small loaf pan, (I use a 4" by 8" pan)  that has been generously sprayed with non-stick cooking spray.

Bake at 350 degrees F. for 1 hr. and 30 min. approximately or when a toothpick inserted comes out clean.  It is very moist in the center, and crusty on the outside.  I find the best results at this temperature and time.  Folding in the egg whites, adding an extra egg, and also using buttermilk or kefir gave me a better rise with this bread and a better texture I think.  

Description:

  "this is a take-off from the Lois Lang Almond bread recipe."

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 152 Calories; 13g Fat (73.2% calories from fat); 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 148mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : 2 g. usable carbs per slice

Kefir

Kefir is a wonderful, tasty cultured milk product, much like yogurt only more pourable, and has more probiotics than yogurt.  I've been making kefir for several years now and enjoying it.  I bought some very good hearty grains, (which are not really "grain", as in wheat, or rye, etc.) from someone online which I am still using, and they've never failed me.  Kefir is full of probiotics that are beneficial for a healthy gut, improve our immune systems, and protect us from the bad bacterias that can be harmful to our health.  I am not an expert on probiotics, or on kefir, but I'm thankful for those who are and have posted such great information for others on the internet.  Dom's site is especially helpful and he is the most knowledgeable person on kefir I know of on the internet.  You can get just about any question about kefir you have answered there. There's also a yahoo group on kefir if you want to join a discussion with others using it. You can buy kefir at many grocery stores or health food stores, but the best kefir is the stuff you make yourself with good healthy kefir grains.  It's worth finding a good source and buying them.  They'll keep forever if you take good care of them.  I've had them frozen for a year and then used them again.  They've worked great every time.

There are so many great ways to use kefir in recipes.  But if you want to get the probiotic goodness from it, you cannot cook it.  At the bottom of my video I'll post a few recipes I've used with kefir and kefir cheese.  Even if you do use it in cooking there are more nutrients in it than just milk, even if you are not getting the probiotic benefit.

There are so many great health benefits from kefir! I hope you do a search and read more about it.  If you are new to kefir, there's much to be discovered!  I'm currently looking into doing more lacto-fermentation with foods using kefir whey, and I hope I'll have some good ideas with that to share in the future.  I have made Sauerkraut with the whey before which turned out so much better than any I've ever had from a can!



Here are just a few ways I've used kefir:

Creamy shakes

1 cup of kefir
any frozen berries
sweetener of choice
flavorings of choice
blend until smooth

one of my favorites:

1/2 cup kefir
1/2 cup coconut milk
1 tsp. vanilla flavoring (or coconut flavoring)
3 ice cubes
about 2 TBS. of sweetening power

blend until ice-creamy and smooth

Strawberry cheese dessert

For those of you who can handle a small amount of fresh strawberries

1/2 cup kefir cheese
1 TBS vanilla DaVinci sugar-free syrup
2 fresh strawberries, sliced
2 TBS. sugar-free strawberry glaze (usually in the produce section next to the strawberries)

With a hand blender mix the kefir cheese and vanilla syrup together (I add a TBS or two of flax oil to this sometimes also)
top with sliced strawberries and glaze.  

You can also make a crust out of flaxmeal and melted coconut oil with a little sweetner to press down in a bowl and then just add the kefir cheese mix and topping.  Sort of like a cheesecake.

Chocolate kefir pudding

mix 1/2 cup kefir cheese with 2 TBS Vanilla or chocolate DaVinci sugar-free syrup
and 1 or 2 packets of Truvia (to taste).  Mix in 2 tsp. cocoa.  Top with whipped topping, enjoy.   :)

Another good way I've used it is with a raspberry delight, which I will maybe do a video of soon, substituting the cream cheese in the recipe with kefir cheese.  


Use in place of creamed cheese in almost any dessert calling for it.  

Chive Dip

Mix the kefir cheese with minced garlic, chives, and seasoned salt to taste.  use it as a spread on wasa fiber rye cracker, or flax or nut bread or almond thins, whatever.  Or as a dip for veggies.  

Also makes a great sour cream topping for some dishes.  I made a taco salad yesterday and topped it with that.  Extremely yummy.  Even my skeptic son liked it who wrinkles his nose at the word kefir without even tasting it.  

For a great taco salad: 

shred lettuce and layer in bowl.  

Brown hamburger, adding a heaping TBS cummin, 2 TBS chili powder, lots of onion and garlic powder, tsp. salt, 1 tsp. cocoa (yes, cocoa--you'll be surprised), dash cayenne pepper, minced onions, stir into hamburger and add 3/4 cup water and simmer.  Then put it all in a food processor and just pulse a few times to get it like the consistency you get in a restaurant--if you like, optional. We like it that way.  Layer that on top of the lettuce.  Top with no sugar salsa, sprinkle with shredded cheese, top with kefir cheese dip and black olives.  


You can use kefir grains in different kinds of non-dairy milks, so if you are dairy intolerant that's good news. You can also convert them to water grains and make water kefirs.  Read more about that on Dom's site.  

Gary Taubes responds

I was disappointed to see how Dr. Oz covered the facts and did not let Gary Taubes explain himself on his TV show, so thank you Jimmy Moore for giving him that opportunity!  I want to spread it around all I can.  People can hold their opinions on diet, etc. all they want but when they deceitfully shut up the truth or wrongfully portray the facts, that should be exposed I believe.  I'm posting the playlist here.  The first two are Gary Taubes on the radio show, the next 3 are Gary Taubes responding to the TV program where Dr. Oz made himself look very good and edited out everything Gary Taubes said that would explain the facts about his diet.

update

Hey everyone, just wanted to let you know I'm still here. Sorry I haven't been doing much lately.  Just had a lot going on.  But I've had some ideas I want to share soon. :)

Ginny

2 Minute Sandwich Bread

Ok, here's another quick bread for a sandwich that is very simple.  I use the same recipe for my pancakes in the morning.

Wonder Bread Plastic container, available at Walmart

                      

* Exported from MasterCook *

                        Two Minute Sandwich Bread

Recipe By     :Ginny Larsen

Serving Size  : 2     Preparation Time :0:00

Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1/4      cup  blanched almond flour

  1/4      teaspoon  baking soda

  1/4      teaspoon  baking powder

  1         packet  Truvia

             dash  salt

  1         large  egg

  1         tablespoon  coconut oil -- or butter, melted

  2         tablespoons  half and half -- or cream, or almond milk, or other liquid

In a small bowl, mix all the dry ingredients.  Make a well in the middle and mix in the wet ingredients.  Mix well.

Using the plastic Wonder Sandwich container, place half of the batter.  Microwave on high about 1 minute.

Remove the bread from the container onto a wire rack or onto a paper towel, and pour in the remainder of the batter and microwave again for 1 minute.

Remove, cool.  You can toast it, store it for later, or make a sandwich out of it right away.  You can use it for french toast, or for a Monte Cristo sandwich.  You can also make variations of this adding herbs, etc.  

Description:

  "A quick and simple bread with less fiber for those sensitive to too much fiber in their diet"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 183 Calories; 17g Fat (77.5% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 257mg Sodium.

I used Honeyville blanched almond flour, 28g is one serving, which is about 4 1/2 TBS. 

Dijon-Terragon Chicken Breast

This is absolutely one of the best recipes I've found for Chicken breast.  You will think you are eating out at a gourmet restaurant and splurging on an expensive meal.  Only slightly over 2 g. carbs.  Very rich.  I just had to share it with you all.  It's been one of my favorites for a long time.
 http://allrecipes.com/Recipe/Dijon-Tarragon-Cream-Chicken/Detail.aspx

picture from allrecipes.com

More Chocolate--Coconut Delights

Chocolate on my mind I guess.  This morning I used the same recipe posted yesterday for chocolate, only I made a variation.  I was hungry for something quick, something chocolate, and something coconut.  So I did this...

1 oz. square of unsweetened baker's chocolate
2 TBS. coconut oil
2 TBS. coconut milk
1 Tsp. powdered erythritol
4 packets Truvia (powdered in my coffee grinder)
1/2 tsp. coconut extract
2 TBS. unsweetened coconut flakes

Chop the chocolate in small pieces. Place it together in a small bowl with the coconut oil and the coconut milk (if you've had the milk in the refrigerator).  Microwave for 20-30 seconds on high.  Remove and stir until melted.  Add sweeteners, coconut extract, and coconut flakes and stir together.

Line a small container (I used a plastic Glad entrée size container) with either wax paper or plastic wrap, and spray with non-stick cooking spray.  Pour into container and refrigerate until solid.  It stays nice in the refrigerator.  This recipe was softer than yesterdays, because of the coconut milk.  You can use whatever size container works for you, and cut it into however many pieces you like.  This tasted somewhat like a Mounds bar.  It was sweeter than yesterdays also because I added a little more erythritol.  I did not get any bitterness with this.

Happy Valentine's day!

Well, I'm a little late making my Valentine's day post.  Lots of good things happening though and they do have to do with love!  My oldest son, Micah became engaged recently.  They are planning a wedding in March, so are very busy getting things together as speedily as possible.  We're so happy for them and I'm rejoicing that I finally get to have a daughter in law! After raising 4 boys and being the only woman in the house, having another woman in the family is exciting to me!

My own Valentine's day treat today was a nice lunch after work, out with my sweet hubby whom I've been madly in love with for 35 years.  What a blessing it's been!

But who can think of Valentine's day without thinking chocolate, chocolate, chocolate! Maybe you don't, but I do!

These are very simple chocolates that I've seen several versions of on the internet, but this is how I make them...

Chocolate Mint

2 TBS. coconut oil
1 oz square of unsweetened baker's chocolate
4 packets of Truvia (I pulsed them in my coffee grinder until powdered)
1/8 tsp. of mint extract (more if you like it stronger.  I like just a hint of mint)

I chopped the chocolate in small pieces so it would melt easier, and put the chocolate and coconut oil in a small bowl and microwaved about 20 to 30 seconds.  Then remove it and stir until it is all melted.  Add the Truvia and the mint extract, and pour into a small container lined with wax paper.  Freeze it for about 5 to 10 minutes if you want to eat it right away.  Otherwise it's good to just sit in the fridge.  It gets hard pretty fast.  Cut it into how many pieces you want.  I usually do 3 pieces with this.  Just makes a nice chocolate treat if you're craving that.  This is not really sweet, but it's sweet enough for me.  If you like sweeter experiment with adding a little more.

Hope you all had a wonderful Valentine's day!  :)

Gluten Free Low Carb Focaccia Bread

This is thanks to Jennifer Eloff's GF low carb bake mix.  This bread came out to a bit higher in carbs than I like so I may tweak the recipe, to lower the carbs, but this was so good!  I took as a base recipe, the "Focaccia Style Flax Bread" by Laura Dolson, on about.com.  I used the bake mix in place of the flaxmeal, and I used coconut oil.  Since I had jumbo eggs I used 4 rather than 5 large eggs. I also added some basil and garlic powder.  I would like to try it with caraway seed sometime. I'm the only one eating it at my house, so I sliced it and put it in the freezer so I can pull out a piece when I want.  It is nice sliced for a sandwich, or use it to make garlic toast.




                    
* Exported from MasterCook *

                        GF Low carb Focaccia Bread

Serving Size  : 8    

  2         cups  Jen's GF Low Carb Baking Mix (link above)
  1         Tablespoon  baking powder
  1          teaspoon  salt
  1         Tablespoon  sweetener -- (1 to 2) I used EZ Sweetz--6 drops
  4          jumbo  eggs -- well beaten
  1/2       cup  water
  1/3       cup  coconut oil -- melted
  2          tsp.  basil
  1          tsp.  garlic powder

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) I used parchment paper sprayed with non-stick spray.  A silicone mat works great.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well.

3) Spread into a rectangle, making it even as possible.  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. (mine took 30 minutes)

6) Cool and cut into whatever size slices you want. You don't need a sharp knife.  Nutrition info is based on 8 pieces, adjust according to how many slices you cut.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 277 Calories; 22g Fat (70.8% calories from fat); 9g Protein; 12g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 481mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : Broil with garlic butter and cheese for garlic toast

 

Jennifer's Ultimate Gluten Free Bake Mix

I've been using Jennifer Eloff's Gluten free, low carb bake mix lately.  Just had to put in a plug for it.  I love it!  I've made pizza crust, pancakes, foccacia   bread, and used it to make the one-minute-bread-next-minute-toast.  Love it in all I've tried it with!  Check it out and give it a try!

Raspberry Coconut Whipped Gelatin Dessert

A light and tasty dessert, very simple to make.  If you like raspberries and coconut you'll love this.  I've been trying to incorporate more coconut products in my diet, and I sure am enjoying doing so!  

                    
* Exported from MasterCook *

                        Raspberry Coconut Whipped Gelatin Dessert

Recipe By     :Ginny
Serving Size  : 4    
Categories    : Dessert

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      package  sugar free raspberry gelatin, GV -- (I use Great Value from Walmart... no maltodextrin)
  1      cup  Thai Kitchen Coconut Milk
  1      cup  boiling water
  6      drops  EZ-Sweetz -- (or a TBS of other sweetener, or more to taste)
  1      teaspoon  coconut extract
  1/2   cup  heavy whipping cream
          EZ-Sweetz
  1     teaspoon  vanilla extract

Pour boiling water over the packet of gelatin and stir until well dissolved.

Mix coconut milk with sweetener and extract and pour into gelatin mix and stir.  Chill until almost set and whip with a beater until very smooth and creamy. Chill until set.

Make Whipped topping by pouring into a metal bowl, add sweetener to taste, and vanilla and whip until stiff peaks form.  Top gelatin dessert and enjoy.

If you want sprinkle toasted coconut on top.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 211 Calories; 21g Fat (89.4% calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 98mg Sodium.  Exchanges: 0 Non-Fat Milk; 2 Fat.

Chicken Divan Low Carb

Made this for supper tonight.  I had a family favorite recipe that used creamed soups but I didn't want to use the creamed soups so I used alfredo sauce, mayonnaise, and chicken bouillon for the soup replacements.  It turned out really good.  I hope if you try it you'll enjoy it.  the topping is just shredded cheese and Parmesan cheese sprinkled with some thyme, garlic powder, and parsley.  It made a nice crisp topping for it.  In the original recipe I used herbed stuffing mix mixed with melted butter.  I suppose if you want a breaded topping you could make crumbs out of low carb bread added herbs and toss in melted butter.  I've done that too, but this way
it's less carbs.

                    

CHICKEN DIVAN

                         
2 cups  cooked chicken breast, diced
1 pound  broccol florets, chopped
16 ounces  alfredo sauce
2 cups  fiesta blend shredded cheese
1/2 cup  Light Mayonnaise, gluten free
4 ounces  can mushrooms,chopped (or fresh mushrooms)
1 tsp chicken flavored Better Than Bouillon
1/2 cup  parmesan cheese
Parsley, garlic powder, and thyme sprinkled on top

Microwave or steam broccoli for 5 min.  Place chopped chicken in a baking dish.  (I used 7" x 11" or 2 quart).  Top chicken with broccoli.

In a medium pan, place the alfredo sauce, mayonnaise, mushrooms, bouillon, and 1 cup of shredded cheese.  Stir and cook until cheese is melted.

Spread sauce over the broccoli/chicken mixture.  Top with 1 cup of shredded cheese and sprinkle the parmesan chees over that.

Bake in a preheated 350 degrees F. oven for 45 to 55 minutes.

                                    - - - - - - - - - - - - - - - - - - -

(8 servings) Per Serving: 346 Calories; 26g Fat (68.6% calories from fat); 20g Protein; 7g Carbohydrate; 1g Dietary Fiber

Hot Bacon Dressing and Salad

This was lunch today.  So good!  This dressing goes good with any salad.  The ingredients in my salad were:

Green Leaf Lettuce

Chopped Roma Tomatoes

Sliced Zucchini

Chopped Artichoke Hearts

Sliced Black Olives

Diced Deli Chicken

                      

* Exported from MasterCook *

     Hot Bacon dressing

Recipe By     :Ginny

Serving Size  : 4    

Categories    : Sauces/dressings/Misc.

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  6             slices  bacon

     1/2           cup  sliced onion

     1/4           cup  apple cider vinegar -- (I use Bragg's organic)

     1/4           cup  water

  2            packets  Truvia -- (or equivilent of 4 tsp. of sugar)

     1/2      teaspoon  salt

Easiest way to do this is to just use a scissors and cut up your bacon before cooking.  In a medium frying pan, cook the bacon. Remove bacon and add sliced onions to the pan with the grease. Fry until brown.

Add the bacon back, along with the vinegar, water, Truvia, and salt and stir, bringing to a boil.

Add to salad and toss.  Serve immediately.

                                    - - - - - - - - - - - - - - - - - - - 

Per (1/4 of recipe) Serving: 60 Calories; 5g Fat (70.9% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 419mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Whole recipe:  241 Calories; 19g Fat (70.9% calories from fat); 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 1675mg Sodium.  Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.