LOW-CARB BACON & CHEESE CAULIFLOWER CAKES
1 head of cauliflower
1/2 stick butter (melted)
6 strips of crumbled bacon
3 Tbs sour cream
1/4 cup heavy whipping cream
Salt and pepper to taste
1 large egg
Cheese (optional topping)
Sour cream (optional topping)
Break up the cauliflower and place in a large pot of water. Cook on high heat to a boil for 20-30 minutes until very soft. When it reaches this consistency, put out paper towels across the counter and carefully pull the cauliflower out individually on the paper towels. Take more paper towels and place on top of the cauliflower. Gently press down to soak up the excess water in the cauliflower.
Grab a big bowl and place the cauliflower you just dabbed with the paper towels in it. Using a potato masher, thoroughly mash up the cauliflower until it is smooth. Add butter, bacon, sour cream, whipping cream, salt and pepper, and egg. Whip until well-blended.
Heat up a non-stick skillet to medium high, spray cooking spray or use butter to grease the bottom of the pan, and scoop the cauliflower mixture into the skillet. Cook the cauliflower patties for couple of minutes constantly scraping the sides. Gently flip and place cheese on top cooking for two more minutes.
Plate the cauliflower cake and put a dollop of sour cream on top.
ALTERNATIVE RECIPE OPTION: My wife Christine loves garlic and onions, so I added these to the cauliflower mix before the skillet step. It's not too bad, so you might try it!
from: http://livinlavidalocarb.blogspot.com/2008/05/mouthwatering-low-carb-bacon-cheese.html
Tuesday, September 23, 2008
Honey Cake
This I haven't tried yet. If anyone does, let me know how it goes. I'm considering making it for my friend's Rosh Hashannah dinner next week, minus the honey (I'll add some Brown Sugar Twin or something instead).
Low Carb Honey Cake
That version, with two tablespoons of honey, has 7 grams of carbs per slice. But I found out it is just as good without the honey as an all-occasion spice cake for only 3 grams of carbs. The coffee seems to be pretty traditional for Rosh Hashanah honey cakes. The cocoa is optional (and not traditional), but it adds a mysterious depth, without any prominent chocolate flavor.
Ingredients:
* 2 cups almond meal or almond flour
* 1/2 cup (1 stick) butter at room temperature (or margarine for Parve)
* 4 eggs
* 2 Tablespoons honey (optional) - get the darkest honey you can, for more flavor
* 1 Tablespoon unsweetened cocoa powder (optional)
* 1 and 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* pinch ground cloves
* 3/4 cup sugar equivalent in artificial sweetener
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 3/4 cup coffee, about room temperature
Preparation:
Preheat oven to 350 F.
1) Grease a 8-inch round or square cake pan. If you plan to remove the cake before serving, line the bottom with parchment or wax paper, and grease the top of the paper as well.
2) Cream butter until light and fluffy. Add honey, spices, sweetener, cocoa, and salt, and beat until blended.
3) Add eggs and beat until well-blended.
4) Add almond meal, baking powder, and coffee. Stir or beat until blended and pour into prepared pan. Cook about 30 minutes, or until center springs back or toothpick comes out clean.
Cool, and cut into 8 pieces for a round pan or 9 for a square pan.
Nutritional Information: With Honey: Each of 8 servings has 7 grams effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296 calories. Without honey, subtract 4 grams carbohydrate and 16 calories per serving.
For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber, 7 grams protein, and 249 calories.
from: http://lowcarbdiets.about.com/od/desserts/r/honeycake.htm
Low Carb Honey Cake
That version, with two tablespoons of honey, has 7 grams of carbs per slice. But I found out it is just as good without the honey as an all-occasion spice cake for only 3 grams of carbs. The coffee seems to be pretty traditional for Rosh Hashanah honey cakes. The cocoa is optional (and not traditional), but it adds a mysterious depth, without any prominent chocolate flavor.
Ingredients:
* 2 cups almond meal or almond flour
* 1/2 cup (1 stick) butter at room temperature (or margarine for Parve)
* 4 eggs
* 2 Tablespoons honey (optional) - get the darkest honey you can, for more flavor
* 1 Tablespoon unsweetened cocoa powder (optional)
* 1 and 1/2 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* pinch ground cloves
* 3/4 cup sugar equivalent in artificial sweetener
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 3/4 cup coffee, about room temperature
Preparation:
Preheat oven to 350 F.
1) Grease a 8-inch round or square cake pan. If you plan to remove the cake before serving, line the bottom with parchment or wax paper, and grease the top of the paper as well.
2) Cream butter until light and fluffy. Add honey, spices, sweetener, cocoa, and salt, and beat until blended.
3) Add eggs and beat until well-blended.
4) Add almond meal, baking powder, and coffee. Stir or beat until blended and pour into prepared pan. Cook about 30 minutes, or until center springs back or toothpick comes out clean.
Cool, and cut into 8 pieces for a round pan or 9 for a square pan.
Nutritional Information: With Honey: Each of 8 servings has 7 grams effective carbohydrate plus 3 grams fiber, 8 grams protein, and 296 calories. Without honey, subtract 4 grams carbohydrate and 16 calories per serving.
For 9 Servings Without Honey: Each has 2.5 grams ECC, 3 grams fiber, 7 grams protein, and 249 calories.
from: http://lowcarbdiets.about.com/od/desserts/r/honeycake.htm
LC Stuffing!
One of the tricks to making low-carb turkey stuffing is to use a lot of vegetables. Another is to use a bread made without a lot of starch. This stuffing can be cooked inside a turkey or chicken, cooked on the stovetop, or baked in the oven in a casserole dish. You may think it sounds like there is an overwhelming amount of celery in this dish, but it actually cooks down so much that it is fine.
Ingredients:
* 1 loaf low carb stuffing bread (see below) or low carb bread, crumbled or cut into cubes
* 1 large onion, chopped
* 6-7 cups chopped celery - about 2 small bunches
* 1 green Bell pepper, chopped
* 1 bunch parsley, chopped (about 2 cups)
* 4 teaspoons poultry seasoning, such as Bells
* 1/2 teaspoon pepper
* Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)
* 1 cup water or broth, plus more according to moisture needed
* 1 - 3 eggs if baking it, and if desired (nutritional info includes 1 egg)
* 1 T cooking oil
*(ALI'S VARIATIONS)I also add crumbled, browned fresh turkey sausage, chopped fresh sage and parsley, and sometimes some dried onions reconstituted in some of the chicken broth, then chopped.
Preparation:
1) Make low-carb stuffing bread, or use about 1 - 1½ lb loaf of low-carb bread if you have access to it. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc. I based the nutritional information below on using my homemade stuffing bread. In any case, allow the bread to dry out for awhile, either on the counter on in a low oven. It doesn't have to be totally dry, just kind of stale-level dry.
2) Saute' onion, celery, and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings. I include about a Tablespoon of Better Than Bouillon Soup Base at this point.
3) Mix together the vegetables and the bread. Add a cup of broth or water, stir, and taste. Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. You can eat it just as it is, but if you bake it, the flavors will come together better. Adding egg will make it come together in more of a melded together form. I usually add one egg, but don't like it too melded. You can add 2, or even three eggs. Mix well and bake at 350 F. for about half an hour, or until browned on top.
Nutritional Information: This makes quite a lot of stuffing. Divided into 12 generous servings, each has 5 grams effective carbohydrate plus 4 grams fiber, 9 grams protein, and 244 calories.
LC 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.
Prep Time: 5 minutes
Cook Time: 30 minutes
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.
from: http://lowcarbdiets.about.com/od/thanksgiving/r/lowcarbstuffing.htm
Ingredients:
* 1 loaf low carb stuffing bread (see below) or low carb bread, crumbled or cut into cubes
* 1 large onion, chopped
* 6-7 cups chopped celery - about 2 small bunches
* 1 green Bell pepper, chopped
* 1 bunch parsley, chopped (about 2 cups)
* 4 teaspoons poultry seasoning, such as Bells
* 1/2 teaspoon pepper
* Salt - start with 1/2 teaspoon, or 1 T chicken or turkey soup base (see below)
* 1 cup water or broth, plus more according to moisture needed
* 1 - 3 eggs if baking it, and if desired (nutritional info includes 1 egg)
* 1 T cooking oil
*(ALI'S VARIATIONS)I also add crumbled, browned fresh turkey sausage, chopped fresh sage and parsley, and sometimes some dried onions reconstituted in some of the chicken broth, then chopped.
Preparation:
1) Make low-carb stuffing bread, or use about 1 - 1½ lb loaf of low-carb bread if you have access to it. Different types of bread will bring different results, so you may have to adjust the amount of liquid, seasonings, etc. I based the nutritional information below on using my homemade stuffing bread. In any case, allow the bread to dry out for awhile, either on the counter on in a low oven. It doesn't have to be totally dry, just kind of stale-level dry.
2) Saute' onion, celery, and pepper until soft. Add parsley and cook for a minute or so, until wilted. Add seasonings. I include about a Tablespoon of Better Than Bouillon Soup Base at this point.
3) Mix together the vegetables and the bread. Add a cup of broth or water, stir, and taste. Adjust seasoning and moisture. If you're going to stuff poultry with it, leave it on the dry side because it will absorb a lot of juices during cooking. You can eat it just as it is, but if you bake it, the flavors will come together better. Adding egg will make it come together in more of a melded together form. I usually add one egg, but don't like it too melded. You can add 2, or even three eggs. Mix well and bake at 350 F. for about half an hour, or until browned on top.
Nutritional Information: This makes quite a lot of stuffing. Divided into 12 generous servings, each has 5 grams effective carbohydrate plus 4 grams fiber, 9 grams protein, and 244 calories.
LC 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.
Prep Time: 5 minutes
Cook Time: 30 minutes
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.
from: http://lowcarbdiets.about.com/od/thanksgiving/r/lowcarbstuffing.htm
Pecan Crust for Pumpkin Pie
This is a great pie crust, particularly for pumpkin pie, but it can be used for other custard/pudding fillings. It really helps to start out with pecans from the freezer, because then the butter blends through but quickly sets up so the "mass" is pliable.
Prep Time: 8 minutes
Ingredients:
* 1 cup pecan pieces (frozen)
* 2 T melted butter
* 2 T sugar equivalent from artificial sweetener of your choice
Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories
Prep Time: 8 minutes
Ingredients:
* 1 cup pecan pieces (frozen)
* 2 T melted butter
* 2 T sugar equivalent from artificial sweetener of your choice
Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Nutritional Analysis: Whole crust is 4.5 grams effective carbohydrate plus 10.5 grams fiber, 10 grams of protein, 101 grams fat, 950 calories
Pumpkin Pie
People love this pie. People have told me it was the best they've even had, and they didn't know it was low carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
* 1 15 oz can pumpkin
* 2 eggs
* 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
* 1/3 cup cream
* 1 C sugar equivalent from artificial sweetener
* 1 teaspoon dark molasses (optional)
* 2 teaspoon cinnamon
* 1 scant teaspoon t nutmeg
* 1/4 teaspoon ground ginger
* Pinch cloves
* 1/4 t salt
Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F. (important)
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream
Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber
from: http://lowcarbdiets.about.com/od/desserts/r/pumpkinpie.htm
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
* 1 15 oz can pumpkin
* 2 eggs
* 2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
* 1/3 cup cream
* 1 C sugar equivalent from artificial sweetener
* 1 teaspoon dark molasses (optional)
* 2 teaspoon cinnamon
* 1 scant teaspoon t nutmeg
* 1/4 teaspoon ground ginger
* Pinch cloves
* 1/4 t salt
Preparation:
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.
1) Preheat oven to 425 F. (important)
2) Dump all the ingredients into a food processor or blender and whirl to blend.
3) Pour into the crust.
4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it's probably done.
5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream
Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.
With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber
from: http://lowcarbdiets.about.com/od/desserts/r/pumpkinpie.htm
LC Baked Beans
2 c. dried black soybeans
2 c. water
1/2 c. chopped onion
1/2 tbsp blackstrap molasses
3 tbsp LC ketchup
1 tbsp dry mustard
1 tbsp instant coffee (optional, but you can't taste the coffee and it adds a richness to it)
2 tbsp Splenda or Sweetzfree
2 c. water
3/4 lb smoked ham hocks or ham steak
Put soybeans in a big, nonreactive bowl and cover with the first 2 cups of water. Let them sit until the water is absorbed. Then put your soaked beans in the freezer overnight. The freezing water will help break down the cell walls in the soybeans, making them soften faster when you cook them.
When you want to cook the soybeans, thaw them, and pour off any soaking water. Put the beans in your slow cooker and add onion through water. Stir, and put in ham hock or ham steak. Cover, and cook on low for 12 hours.
When it's done, fish out the hock or steak with tongs, shred the meat, and stir back into the beans.
10 servings of 1/2 cup, 1 net carb (12 carbs, 11 fiber)
2 c. water
1/2 c. chopped onion
1/2 tbsp blackstrap molasses
3 tbsp LC ketchup
1 tbsp dry mustard
1 tbsp instant coffee (optional, but you can't taste the coffee and it adds a richness to it)
2 tbsp Splenda or Sweetzfree
2 c. water
3/4 lb smoked ham hocks or ham steak
Put soybeans in a big, nonreactive bowl and cover with the first 2 cups of water. Let them sit until the water is absorbed. Then put your soaked beans in the freezer overnight. The freezing water will help break down the cell walls in the soybeans, making them soften faster when you cook them.
When you want to cook the soybeans, thaw them, and pour off any soaking water. Put the beans in your slow cooker and add onion through water. Stir, and put in ham hock or ham steak. Cover, and cook on low for 12 hours.
When it's done, fish out the hock or steak with tongs, shred the meat, and stir back into the beans.
10 servings of 1/2 cup, 1 net carb (12 carbs, 11 fiber)
Slow Cooker Pulled Pork
Ingredients:
1 cup liquid smoke flavoring (you can usually find this by the premade BBQ sauces in the supermarket, and I usually use a little more liquid smoke)
3 lb pork shoulder or other boneless pork roast (I prefer boneless because it's easier to shred, but to each their own)
LC BBQ sauce (recipe follows)
Stab your pork roast a whole bunch of times to make spaces for the liquid smoke to penetrate the roast, or use a flavor syringe (I don't have one and find stabbing the meat allows me to work out some frustrations). Place the roast in the slow cooker and pour the liquid smoke all over the pork.
Cook on low for 8 hours or until it's falling apart. When the pork is done, shred it up and stir in BBQ sauce.
BBQ sauce:
2 tbsp butter
1 clove garlic
1/4 c. chopped onion
1 tbsp lemon juice
1 c. LC ketchup, like Heinz brand
1/3 c. Splenda (or Sweetzfree, which has NO carbs)
1 tbsp blackstrap molasses
2 tbsp Worcestershire sauce
1 tbsp Brown Sugar Twin (optional)
1 tbsp chili powder
1-2 tbsp white wine vinegar
1 tsp pepper
1/4 tsp salt
Combine everything in a saucepan over low heat. Heat until butter melts. Stir, let simmer for 5 minutes, and enjoy!
Without the BBQ sauce it has 0 carbs. With BBQ sauce, about 3-4, depending on your specific ingredients.
1 cup liquid smoke flavoring (you can usually find this by the premade BBQ sauces in the supermarket, and I usually use a little more liquid smoke)
3 lb pork shoulder or other boneless pork roast (I prefer boneless because it's easier to shred, but to each their own)
LC BBQ sauce (recipe follows)
Stab your pork roast a whole bunch of times to make spaces for the liquid smoke to penetrate the roast, or use a flavor syringe (I don't have one and find stabbing the meat allows me to work out some frustrations). Place the roast in the slow cooker and pour the liquid smoke all over the pork.
Cook on low for 8 hours or until it's falling apart. When the pork is done, shred it up and stir in BBQ sauce.
BBQ sauce:
2 tbsp butter
1 clove garlic
1/4 c. chopped onion
1 tbsp lemon juice
1 c. LC ketchup, like Heinz brand
1/3 c. Splenda (or Sweetzfree, which has NO carbs)
1 tbsp blackstrap molasses
2 tbsp Worcestershire sauce
1 tbsp Brown Sugar Twin (optional)
1 tbsp chili powder
1-2 tbsp white wine vinegar
1 tsp pepper
1/4 tsp salt
Combine everything in a saucepan over low heat. Heat until butter melts. Stir, let simmer for 5 minutes, and enjoy!
Without the BBQ sauce it has 0 carbs. With BBQ sauce, about 3-4, depending on your specific ingredients.
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