Category Archives: Recipes

Breads, Recipes

Simple Cheese Bread Rounds

Photo: Cheese Bread Rounds

As bread for sandwiches or a snack, these easy-to-make cheese rounds are sturdy enough and quick to make. The recipe came from DCC Carb Counters using their Bakesquick for the small amount of flour they use. Although I haven’t tried any other flour options, I believe any low carb baking mix, or almond or coconut flour will also work. If you use coconut flour, use half the amount and add another egg white.

You can add any number of spices or seeds to the recipe to vary the flavor. Use hard cheeses, such as cheddar or Swiss for at least one of the options.

I used two of these rounds to make a chicken salad sandwich, and they worked beautifully. They cool to a sturdy, but still soft cheese bread round that holds up to the meat, mayo, lettuce, and tomato. I don’t know if it will work with a hamburger, but it might.

Two cheese bread rounds hold a chicken salad sandwich together.

Cheese Bread Rounds

1/3 cup Carb Counters™ Bakesquick™
1/4 cup Shredded Sharp Cheddar Cheese
1/4 cup Parmesan or your favorite blend of shredded cheeses
2 Large or Extra Large Egg Whites or 6 tablespoons Liquid Egg Whites
1/2 teaspoon Mrs. Dash Garlic & Herb Seasoning *

Preheat Oven to 350°. Spread a sheet of parchment paper on a cookie sheet or pizza pan (or coat the surface with non-stick cooking spray.)

In a mixing bowl, add all the ingredients and stir until they are blended together. Separate into 6 tablespoon-sized pieces and roll into balls. Place each on your cookie sheet, allowing 4″ between balls.

Use a piece of plastic wrap to press balls down to 4″ wide rounds. A plastic baggie works well to put your fingers in to do this. Bake for 12-15 minutes until they are a light golden brown. Cool on a rack.

Makes 6 flat bun-size rounds.

* You can use any add-ins to enhance the flavor that you like. Suggested seasonings are Italian, dried chives, dried onions, dried dill, and Mexican blend herbs for a spicy flavor. You can also add in sesame seeds or poppy seeds.

Image: Nutrition Information

 

Main Dish, Seafood

Quick to Fix Garlic Cajun-Style Cod

Photo: Garlic Cajun Cod Fish

As I move through the heat of August, I am looking for less cooking in the kitchen and more salads. But an easy and quick cook meal I made recently was this spicy and delicious dish of one of the few kinds of fish I enjoy eating.

Cod is a sturdy white fish and takes well to this spicy seasoning. Use any Cajun blend seasoning to rub into the fish before you cook it in a skillet. The Cajun Holy Trinity of cooking includes bell pepper, onion, and celery. Unfortunately, I didn’t have any celery in the house, but feel free to add it to the dish.

Garlic Cajun-Style Cod Fish

2 fillets Cod Fish (about 4 oz. each)
1/2 Bell Pepper, sliced
1/2 Red Onion, sliced
1/4 cup Celery, sliced
4 tablespoons Butter, melted
1 tablespoon Olive Oil
1 clove Garlic, minced
2 teaspoons Cajun Spice mix

In a skillet, add oil and heat. Add onions, and garlic, and sauté for about 2 minutes, then add bell pepper and celery. Stir fry for about 5 minutes until the vegetables are just tender. Remove to a bowl or a plate.

Season cod with Cajun spices. Reduce heat under the skillet to a medium high, then add the cod. Cook about 4 to 5 minutes on each side until the cod is white all the way through. Add vegetables and stir together for about two minutes to warm them up.

Serves 2.

Nutrition Info

Breads, Poultry, Product Review

Easy Low Carb Pizza with No Fuss

Image: Low Carb Thai Chicken Pizza

Just about everybody gets a craving for pizza, some of us more than others. Most of the time, I make my own low carb pizza crust using this recipe.

But recently, LC Foods added a personal-pan-sized crust to its product list. With three 6-inch pre-made and partially cooked crusts for only $7.95 plus shipping, this sounded like a pretty good deal. I ordered two packages of them plus 2 of their pizza and bagel flour mix to make your own. If you order enough from LC Foods, you can get free shipping. As it was, the shipping was $8.95 for priority mail, and the package arrived in Reno, Nevada, three days after it was shipped from North Carolina. That’s pretty good time!

Now, to speed up the pizza-making process, I discovered that Papa Murphy’s pizza is selling their pizza ingredients in a package for Keto eaters. So you have about a 12-ounce, 7×9-inch tray of pre-cut vegetables and pre-cooked meat ready to put on top of your pizza crust. In fact, you can customize your pizza ingredients from their website. I bought a custom variation of their Thai Chicken Pizza with all the same ingredients. When I cooked our first pizzas with it, I used half of the package to make two personal-sized pizzas. The taste was really good, but I didn’t think it had enough chicken in it, and it needed a bit of kick with a base sauce. When I made the next two pizzas, I added more cooked and sliced chicken, plus I spread a layer of Asian Chili Sauce on the bottom before adding the ingredients. This worked much better, yielding delicious results.

If you have a pizza place that will sell you the ingredients without the crust, this is a real time saver in getting your low carb pizza fix. If you don’t, then the ingredient list is below to build your own. If you don’t want to order pre-made crusts, you can make your own or use a cauliflower crust that many stores now sell or create your own from this recipe.

Thai Chicken Pizza

1 to 1 1/2 cups of Chicken Breast, cooked and sliced or chopped
1/4 cup Green Onions or chopped onions
1/2 cup chopped Tomatoes or Sun-Dried Tomatoes
1 cup of Zucchini, sliced
1 teaspoon Dried Red Chiles, crushed
1 teaspoon Garlic, minced
1/2 cup Cheddar Cheese
1/2 cup Mozzarella Cheese
1/2 cup Thai Sweet Chili Sauce

Preheat oven to 425 degrees (F.)

Place pizza crusts on a foil-covered pan or raised rack.

Mix all the ingredients, except the chile sauce together. Spread 2 tablespoons of chile sauce on each 6-inch pizza crust. Spoon 1/4 of the ingredients on top of the pizza and sprinkle with a little extra mozzarella if you like.

Bake for 18 to 20 minutes until the cheese is melted and the crust is browned. Makes four 6-inch pizzas.

Nutrition Info for Thai Chicken Pizza

Recipes, Vegetables & Salads

Cool Down with Cucumber

Photo: Thai Cucumber Salad

Summer has arrived with hot days and somewhat cooler nights. But with daylight lasting until almost 9 pm, I am not too keen on cooking right now.

Seeking a cool side dish, I pulled up this recipe for a cucumber salad. It has just a bit of kick from the peppers in it. It originally called for jalapeno pepper, but I had an Anaheim in my ‘fridge so I switched it. Takes away the hot bite for a milder one. It also used cilantro, which I didn’t have on hand, so I used fresh mint from the garden. Changes the flavor profile a bit, but it’s very tasty.

The onions are also my addition. I love the cucumber and onion combination. But if you don’t like onion, leave it out. The peanuts are part of the original recipe, but I forgot to add them when I served. We didn’t miss them at all, so up to you to add or not.

Thai Cucumber Salad

1 large Cucumber, peeled
1 teaspoon Salt
2 tablespoons Sugar Substitute
3 tablespoon Rice Wine Vinegar
1/2 medium Onion, sliced and cut into pieces (optional)
1/4 Anaheim pepper, seeded and chopped
1 tablespoon Spear Mint, chopped or cut into pieces
2 tablespoon Peanuts, chopped (optional)
4 leaves of Romaine lettuce, rinsed and dried

Peel a large cucumber and cut it down the middle lengthwise. Slice into 1/4-inch half-rounds. Put slices in a colander and sprinkle with salt. Turn the mixture with a spoon or your clean hands to spread the salt around. Let sit over the sink for 20 minutes. Wash off in cool water.

In a medium bowl, add the sugar substitute and the rice wine vinegar. Mix together until the sugar is dissolved. Add the sliced onion and chopped pepper. Mix in the cucumber slices and toss the salad to coat everything in the sugar-vinegar dressing. Sprinkle chopped mint leaves over the top. Chill in the refrigerator for about an hour before serving.

Serve on a Romaine lettuce leaf or shredded lettuce. Top with chopped peanuts if you desire.

Serves 4 side salads or 2 large ones.

Nutrition Image for Thai Cucumber Salad

 

Breakfast & Brunch, Main Dish, Recipes, Vegetarian

Easy Cheese Pie makes great snacks!

 

Photo: Cheese Pie sticks

Whether you want a side dish,  the main course, or snacks, this cheese pie is a quick and versatile option. I adapted this from a recipe at 12 Tomatoes to a low carb version, which is only a couple of changes. You can use any cheese you like, although mozzarella holds it together well. You can also add your favorite seasoning or mix it up. Use a Mexican cheese mix with taco seasoning and add in chopped green onions for variety. Mix in broccoli and garlic herb seasoning with mozzarella and Reggiano. The possibilities abound.

My flour choice was Bakesquick from Dixie Diner, but you can also use any other low carb flour, including almond flour. If you use coconut flour, use 1/3 cup and add an extra egg. You can use 1 full cup of milk instead of the heavy cream and almond milk, or use the heavy cream and add water to make 1 cup.

Photo: Cheese Pie

Cheese Pie

2 Eggs
1/3 cup Heavy Cream
2/3 cup Unsweetened Almond Milk
1 cup Low Carb Flour
3/4 cup Mozzarella Cheese, shredded
3/4 cup Sharp Cheddar Cheese, shredded
1 teaspoon Salt
1/2 to 1 teaspoon Ground Pepper
1/2 teaspoon Italian Seasoning

Preheat the oven to 400°F. Use cooking spray or butter to grease a 9-inch pie plate or a baking dish.

Add the eggs to a medium bowl and whisk until they are mixed together. Add cream, almond milk, and flour, and seasonings and whisk until they are fully incorporated. You can use a blender to combine these. Stir in both cheeses and any other additions. Make sure they are mixed in well. Pour cheese mixture into the greased baking dish and use a spoon or spatula to smooth the top.

Bake between 25 and 30 minutes until top turns golden brown. When a knife blade inserted in the middle comes out clean, it is done. Remove to a counter or a trivet and let cool for 5 minutes.

This makes six servings for a luncheon or dinner. Or cut into snack pieces, by cutting into slices about 3 inches long and 1-1/2 inches wide. Makes about 12 slices.

Keeps well in the refrigerator for several days if it lasts that long. You can warm them for about 10 seconds in the microwave if you wish.

Image: Cheese Pie Nutrition