Author: Rachel Dizney

Coconut Flour Pancakes

Ingredients

  • 4 Eggs
  • 3 Tbsp Oil
  • 1/4 cup Half n Half
  • 1/4 cup Coconut flour
  • 1 Tbsp Splenda
  • 1/4 tsp Sea Salt
  • 1/4 tsp baking powder

Instructions

  1. Preheat a skillet to medium or medium-high heat.
  2. In a large bowl whisk together eggs, oil and cream until well combined.
  3. In a separate bowl sift coconut flour, splenda, salt and baking powder.
  4. Add dry to wet and thoroughly mix until there are no lumps.
  5. Ladle 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

https://www.bobsredmill.com/recipes/how-to-make/coconut-flour-pancakes/

Flax Seed Crackers

Ingredients

  • 2 cups ground flaxseed (Bob Red Mill’s Premium Gold Flax or grind your own)
  • 1 cup water start with 3/4 c. and add more as needed to make a workable dough
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Preheat oven to 400 degrees. 
  • In a large bowl, combine all the ingredients and mix until an even dough forms. 
  • Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!) 
  • Bake for 20-30 minutes until crisp and edges are browned but not burnt.

https://cleangreensimple.com/recipe/flax-crackers/

Buttery Garlic & Sharp Cheddar Biscuits – low carb

INGREDIENTS

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Line a cookie sheet with foil, and grease.
  • Whisk together eggs, butter, salt, and garlic powder.
  • Add coconut flour and baking powder and whisk until there are no lumps.
  • Fold in cheese.
  • Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
  • Bake for 15 minutes, or until lightly browned.
  • Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won’t stay crisp

https://www.food.com/recipe/buttery-garlic-and-sharp-cheddar-biscuits-low-carb-467871

Cauliflower Biscuits with Bacon & Jalapeno- low carb

Ingredients
2 (12oz) bags cauliflower florets
2 Tbsp extra-virgin olive oil
1/2 cup almond flour
2 eggs
1/3 cup cooked bacon fully, chopped, or go for bacon bits to save time!
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 jalapeno chilies chopped, keep the seeds for extra spice!

Directions:

  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.

Chocolate Volcano Cake

Butter and cocoa tins; then refrigerate

165 g of butter and 165 g chocolate in double broiler low heat

3 eggs yolks & 3 eggs in 85 g (3/8c) of sugar whisk until thick & foamy

Incorporate chocolate slowly. 

2 Tbsp of sift flour to thicken

Pour into 6 molds.  Refrigerate for 1-2 hours, but max of 24

180 fan/ 400 F for 8 mins.   Smooth top, if cracks then too far

No-Beer Cheese Dip

  • 1 package cream cheese (1/3 less fat is fine)
  • 1 container Kraft Old English cheese (sold at Harris Teeter)
  • 1/8-1/4 teaspoon garlic powder (depends on how much you like garlic)
  • 2-3 tablespoons diced onion
  • Milk

With mixer, blend together cream cheese and old English cheese. Add onion and garlic powder and blend again. Slowly add milk to make it creamy and until it’s the consistency you would like.

Spicy Bean Soup

This will make about 12 – 15 servings.

1 onion
2 Jalapeno peppers
8 cups vegetable broth
6 oz 15 bean mix (dry)
6 oz split red lentils (dry)
4 oz black eyed peas (dry)
1 large can chopped tomatoes
1 regular can of chick peas (garbanzo beans)
6 cloves of garlic
lemon juice – about 1/4 cup
Plenty of seasoning, chalupa hot sauce, cayenne pepper – to suit your
heat preference!!

Lightly pan fry the onion. Add all the other ingredients. Bring to a
strong boil then simmer for at least two hours before serving – about 4
is probably better if you can. Keep adding broth if it gets too thick. I
have never soaked the dry ingredients before cooking but I imagine if
you do you can reduce the cooking time.

I often mix beef and vegetable broth for a meatier soup. Bacon is a good
addition, as is barley or noodles or really any other available veggies.
You can also make this as a stew in the hot pot – add chicken or pork
and use less stock and more tomato for a thicker base.

Cranberry Sauce (Vickie’s recipe)

Ingredients:

  • 1/2 C sugar
  • 1 C water
  • 2 C fresh cranberries
  • 1 3oz pkg raspberry jello
  • 1 20oz can crushed pineapple (drain well)

Combine sugar and water in a saucepan bring to a boil over medium heat, stirring until sugar dissolved.
Add cranberries and bring to a boil. Boil 5 – 10 minutes or until cranberry skins pop. Remove from heat add jello stirring 2 minutes or until dissolved. Stir in well drained pineapple. Cover and chill 8 hours.

Cheesecake- low carb

original version plus how to increase in size for potluck. This way you can make a full size or the pie plate size.

Crust: 2/3 cup pecans (chopped fine)
1 stick margarine (Land o’ Lakes)
1/3 cup sugar substitute
3/4 cup almond flour
1/4 tsp vanilla

Filling: 8 oz cream cheese (let soften to room temperature)
1/4 cup sugar substitute
1/2 tsp vanilla
1 egg white

Topping: 1 can (15 oz) sliced peaches or fresh berries
1/2 tsp cinnamon

Preheat oven to 425.
Blend all crust ingredients; spread into pie plate.
Beat egg white, sugar, vanilla, and cream cheese. Pour filling into crust.
Drain peaches; mix with cinnamon. Arrange peach slices over filling.

Bake at 425 for 10 minutes; lower oven temp to 400 and continue baking for 25 minutes. Allow to cool to room temperature, then refrigerate.

For potluck, tripled the filling recipe. The single crust recipe should be sufficient, but you can increase it slightly if necessary.

Spread crust into 9 inch springform pan.

           3   8 oz packages cream cheese
           3/4 cup sugar
           1 1/2 tsp vanilla
           3 egg whites

The topping quantities stay the same.

Bake at 425 for 10 minutes; reduce temp to 400 and continue baking for 30-35 minutes. Watch crust carefully. Do not overbake!

Mom’s Bread Stuffing

Ingredients:

  •      4 cups dry bread cubes (about 7 slices)
  •      1/2 cup chopped onion
  •      1/2 cup celery
  •      1 small can of mushrooms ( can use fresh if desired)
  •      1/4 cup butter or margarine
  •      1/4 tsp. salt
  •      1/4 tsp. pepper
  •      1/2 tsp. poultry seasoning
  •      1/2 tsp. sage
  •      1/4 cup broth ( or a little more)

chop up any cooked turkey meat from the necks or giblets and add to dressing. 

Cook covered so the moisture stays in

LC 1-minute chocolate cake

Ingredients:

  • 1/4 cup ground pecans or almonds
  • 2 Tbsp butter
  • 1 egg
  • 3 Tbsp granular Splenda or equivalent
  • 1/4 tsp baking powder
  • 1 Tbsp unsweetened chocolate powder
  • 1 Tbsp water

In a 2-cup Pyrex measuring cup or small microwaveable bowl mix ground almonds or pecans, Splenda, baking powder and chocolate powder.

In separate small dish, melt the butter in microwave. Mix the water and egg with the butter. Add to dry ingredients and mix. Cover with plastic wrap and make a couple slits in the top. Microwave HIGH for 1 min, 10 sec or until done. Flip out of bowl onto cutting board to cool. Will appear moist at first but will set up nicely in a minute.

LC Chocolate Pecan Ice Cream (Dr. Jay’s recipe)

Ingredients:

  • 1 liter whipping cream
  • 1/2 a vanilla bean (optional)
  • 1 Tbsp vanilla extract
  • 9 egg yolks
  • 10 packets of sweetner
  • 3 tbsp unsweetened chocolate powder
  • 1 cup pecans

cut the 1/2 vanilla bean lengthwise and toss it in with the cream. heat in a double-boiler or saucepan over low heat – don’t bring to a boil.

Chop pecans to peppercorn size and place in freezer.

Put the egg yolks into a food processor (chopper or blender). add vanilla extract and chocolate and vanilla bean scrapings. spoon about 1/2 cup of the hot cream into egg mixture and process until smooth, stir mixture into remaining hot cream.

Continue to heat, stirring until custard thickens a little (don’t boil), remove from heat and stir in artificial sweeteners.

Cool to room temperature then chill in freezer for an hour. Pour into churn, turn on, set timer for 15 minutes (more, if needed). add chilled pecans when nearly done
serve garnished with a sliced strawberry.

For Maple Walnut flavor, omit the chocolate and pecans, add 1 Tbsp maple extract to custard and, instead of pecans, use chopped walnuts sautéed in butter, sprinkled with 1 packet of sweetener and chilled in freezer.

Store in freezer in ½ cup Glad containers. It is best to use an ice-cream maker that doesn’t require ice. I use a Cuisinart 2 qt.

Roasted Cauliflower w/cheese

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 cups heavy cream
  • 1/2 pound Monterey Jack cheese, coarsely grated
  • 2 cups grated Parmesan
  • 6 ounces goat cheese, cut into small pieces
  • Salt and freshly ground pepper

Preheat oven to 400 F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Creamed Spinach

Ingredients:

  • 2 packages frozen spinach (or equal # fresh spinach)
  • small onion
  • 3 cloves garlic
  • 3 Tbsp butter
  • 1 cup cream
  • 1 cup grated parmesan
  • pinch of nutmeg

Lightly sauté onion and garlic in butter. Add spinach and stir over medium heat. Add cream, parmesan, nutmeg and salt and pepper to taste. Process in food processor until smooth (optional).

Can be frozen for later use

Faux Mashed Potatoes

Ingredients:

  • 1 large cauliflower
  • 1 can Money’s mushrooms (or fresh mushrooms)
  • 2 cloves garlic
  • 1 small onion
  • 1 cup cream
  • butter
  • salt/course pepper

Wash cauliflower, break into florets, steam until tender and drain. Drain mushrooms and sauté with onions and garlic in liberal amount of butter. Add drained cauliflower, cream, salt and pepper. Place in food processor, mix until smooth.

Eggplant and Feta Appetizer

Ingredients:

  • I medium eggplant
  • Feta cheese
  • Olive oil
  • Yummy Tomato Sauce (see recipe)

Cut eggplant into thick slices, toss with olive oil and grill until soft on BBQ (can be done in advance and stored in fridge). Place cooked eggplant slices on baking sheet, cover with slabs of feta cheese and place under broiler until cheese is golden. Spoon 1 – 2 T warm tomato sauce onto each plate and place 1 eggplant slice in sauce.

Makes a great appetizer or larger portion can be light dinner.

Yummy Tomato Sauce

Ingredients:

  • I large can Italian tomatoes (make sure it’s from Italy)
  • 1 medium onion
  • 2 cloves garlic
  • salt/course pepper
  • chopped basil (fresh or dried)
  • olive oil

Sauté onion and garlic in liberal amount of olive oil. Add tomatoes, basil, pepper and heat for a few minutes (don’t overcook). Put in food processor and run until smooth
salt to taste.

Can be stored in freezer

Never Boring Breakfast Frittata

  • 6 eggs
  • cheese (Swiss, Gruyere or cheddar)
  • ½ cup cream
  • chopped chives (or small amount of finely sliced onion)

Mix eggs, cream, chives, salt and pepper in bowl (if using onions, sauté them in butter in large frying pan). Apply medium heat to large frying pan, melt some butter and pour in egg mixture. Place cheese slices on top. Cook over low heat for a couple of minutes. Place under broiler until golden brown. Slide from pan to cutting board and cut into wedges for serving.

Leftovers can be kept in fridge and reheated in microwave. Serve with bacon, sliced tomato and Duke’s mayonnaise. Goes well with Franks Hot Sauce.