Category Archives: Recipes

Main Dish, Poultry, Recipes

Find comfort in an easy Cottage Pie

Photp: Turkey Cottage PIe

I am resisting turning on my heater, but the temperatures in Reno have been chilly this past week. Snow has fallen at the higher elevations of the Sierra Nevada Mountains, and fall has definitely hinted at the winter to come. So the idea of comfort food is really appealing.

Casserole dishes are always great in the cooler months. One of my favorites is the old British staple, Shepard’s Pie and it’s non-lamb variations of Cottage Pies. What is really nice about this version is that you make it using frozen vegetables and pre-made frozen mashed cauliflower to substitute for the potatoes.

This recipe is an adapted recipe that came with my lovely new 7″ square deep dish copper skillet. I picked up my first copper pan a couple of years ago and soon loved the ease of the cooking with it on the stove and taking it to the oven without having to dirty another pan. Although I have my cast iron that also works, I prefer the lighter weight and easier to clean copper pans, so I used that with this dish. This is not an ad for the copper skillets, but they are pretty snazzy.

Photo: Cottage Pie in Copper Pan

Anyway, this can be made in any stove-to-oven pan or transferred into a regular casserole dish. See the note below the recipe for the details on that.

Turkey Cottage Pie

1 lb Ground Turkey
1/2 Onion, chopped
1/4 teaspoon Garlic Salt
1 cup Mixed Vegetables, frozen (peas, carrots, green beans, & corn)
Salt and Pepper to taste
1/2 teaspoon Better than Bullion Chicken
1/2 cup boiling Water
1 package Family Size Mashed Cauliflower
1/2 cup Grated Cheddar or Cheddar Jack Cheese

Preheat oven to 350 degrees (F.)

In a deep skillet that can go to the oven, add a dash of oil and heat over a medium-high burner. Add the onions and sauté a minute, then add the ground turkey and cook until the turkey is lightly browned. Add garlic salt and pepper and stir to mix well. If you wish, add seasoning salt or any other meat seasoning you prefer for added flavor. Remove from heat.

Prepare the frozen mashed cauliflower in the microwave as directed. Let it sit until the cauliflower thickens so it will spread and stay on top of the casserole. While it is sitting, finish the filling.

Heat water to a boil and add chicken bullion. Stir until melted in, then add to the turkey mixture. Add in frozen vegetables and mix to distribute them. Spread the mashed cauliflower over the top of the turkey mixture and sprinkle cheese over the top.

Bake for about 40 minutes until the cheese is melted and the cauliflower is lightly browned along the edges. Let sit for 5 minutes before serving. Makes 4 servings.

Nutrition information per serving:
Calories: 308.5 Fat: 16.7 g Net Carbs: 8.3 g Protein: 27.9 g

Note: If you don’t have a stove to oven pan, mix the meat, bullion, and vegetables in the skillet, then transfer to a 2-quart casserole dish. Spread the mashed cauliflower and cheese over the top, then sprinkle with cheese and bake as directed.

Desserts, Italian Inspired Recipes, Recipes

Creamy Italian-style Lemonade Ricotta Cheesecake

Photo: Ricotta Cheesecake

It’s Fall here in Reno, and it’s welcome as this is my favorite time of year. I love watching the trees turn, attempting to salvage any pears from my tree before the birds get them, and tasting all the wonderful flavors that come with the season. Pumpkin is back in all the restaurants, but there are other fantastic seasonal squashes coming up as well. I plan to be experimenting with more new recipes over the next few weeks, so look for that.

In the meantime, I spent most of September in Las Vegas house/dog sitting for my friends who jetted off to their home they are renovating in France. Sounds so posh, doesn’t it? The house in the country in France. I may even get over to see it when they are completely through with the massive renovation. Anyway, I didn’t do much creative cooking while I was there, keeping mostly to the basics and trying to get my body reset to a tight low carb diet.  However, I did experiment a little with this wonderful recipe for an Italian Ricotta Cream Cheesecake. It is adapted for a smaller cake and I use sugar-free lemonade mix in it to give it a very lemony flavor that is sensational. As a bonus, I created it in both a baked form, and as a quick microwave version that serves two. Both are delightful.

Italian-Style Lemonade Ricotta Cheesecake

Adjusted to low carb and adapted from the original recipe by Rene Averett. Find the original at All Recipes.

6 oz. Cream Cheese
1/3 cup Ricotta Cheese
1/2 cup plus 1 tablespoon Sugar Substitute
2 Eggs
2 teaspoons Sugar-free Lemonade mix
1/4 teaspoon Vanilla Extract
2 tablespoons Low Carb Flour
3 tablespoons Butter, softened
1/2 cup Heavy Cream or Sour Cream

Preheat oven to 350 degrees (F.) Cut a piece of parchment paper to fit a 6″x6″ cake pan and spray with cooking spray.

In a medium mixing bowl, combine the cream cheese and ricotta cheese until well mixed. Add the sugar, eggs, lemon mix, vanilla, flour, and butter. Mix until smooth and creamy. Stir in the heavy cream or sour cream last.

Pour the mixture in the cake pan and smooth.

Bake in the preheated oven for 45 minutes. Turn off the oven and leave for another 30 minutes. Cover with plastic wrap and place in the refrigerator to cool before serving.

Place a plate over the top and flip the cheesecake onto the plate. Cut into six slices. Tastes delicious with a tablespoon of sugar-free strawberry jam on top or top with whipped cream.

Makes six servings.

Nutrition information per serving:
Calories: 272.8 Fat: 26.8 g Net Carbs: 2.6 g Protein: 6.7 g

Photo: Microwave Ricotta Cheesecake

Microwave Lemonade Ricotta Cheesecake

2 oz. Cream Cheese
2 tablespoons Ricotta Cheese
1/4 cup plus 1 teaspoon Sugar Substitute
1 Egg
3/4 teaspoon Sugar-free Lemonade mix
1/8 teaspoon Vanilla Extract
1 tablespoon Low Carb Flour
1 tablespoon Butter, softened
2 tablespoon Heavy Cream or Sour Cream

In a small bowl, mix cream cheese and ricotta cheese together, blending as much as possible. Stir in the sugar, egg, lemonade mix, vanilla, and butter. Mix well, then add the flour and cream. Stir until mixed in.

Spoon 1/2 of the batter into a microwave safe 1/2 cup ramekin, then spoon the rest into another one. Put one ramekin in the microwave and cook for 30 seconds. Remove and stir the batter to smooth any lumps from it. Put back in the microwave and cook another 40 seconds. Check to make sure the cake is baked all the way through. If not cook, another 15 seconds.

Repeat baking with the second ramekin. Once cooked, cover both with plastic wrap and put in the refrigerator to chill for a few hours. Serve in the ramekin.

Makes two servings:

Nutrition Information per serving:
Calories: 276.4 Fat: 26.4 g Net Carbs: 2.8 g Protein: 8.1 g

I hope you try this and love it as much as I did. I took the photos in Las Vegas and had to adjust to available cooking pans, but I  hope to make it again soon and will get better photos then.

Desserts, Recipes

Strawberry Mock Trifle is cool and easy

Photo: Mock Strawberry Trifle

This little creation uses a vanilla magic muffin along with low carb yogurt, sliced strawberries and whipped topping to create a variation of trifle that is most satisfying. The muffin cooks in a minute, then you just assemble the rest, so it goes together quickly.

Strawberry Mock Trifle

For the muffin:
1 tablespoon Butter
1 oz. Cream Cheese
2 tablespoons Egg Whites
2 tablespoons Sugar Substitute
2 tablespoon Low Carb Flour
1/4 teaspoon Baking Powder
1/2 teaspoon Vanilla

Other ingredients:
2 oz. low carb Fruit Yogurt or Dairy mix such as CarbMasters fruit
1/2 cup sliced or chopped Strawberries with juice
1/4 cup Whipped Topping or
use 1/4 heavy cream and whip it with sugar substitute to taste
1 tablespoon Brandy (optional)

In a microwavable cup or bowl, add the butter and the cream cheese. Microwave for about 15 seconds to soften. Stir together with a spatula or small whisk. Add the egg whites, vanilla, and sugar substitute and mix until it looks creamy. Add the flour and baking powder and mix until it is all worked into a batter. Smooth down the sides and microwave for one minute.

Let cool for about 15 minutes.

Cut or tear the cake into pieces. Put into a larger bowl and sprinkkle brandy over the top if you are using it. Add 1/3 carton (2 oz.) of flavored yogurt of your choice. (I use strawberry or another complimentary fruit flavor.) Add strawberries and whipped topping and mix it altogether until fruit, cake and yogurst are evenly distributed.

Spoon into two one cup serving bowls and add a dollop of whipping cream on top. Add a mint leaf for garnish if you wish. Serve.

Makes two servings.

Nutrition information per serving:
Calories:132.4 Fat:8.6 g Net Carbs:5.5 g Protein: 6.0 g

Breads, Breakfast & Brunch, Recipes

Enjoy the taste of Hazelnut in your pancakes

Photo: Hazelnut Pancakes

Pancakes are a delicious way to start your day. They’re easy to make, and they provide that warming touch of comfort food. You can make them low carb with this quick mix recipe for hazelnut pancakes. I simply use hazelnut flour mixed with another low carb flour. In this case, I used Dixie DIner’s Bakesquick, which produces a light, fluffy pancake. Other types may not rise as much, but they work just as well.

If you wish, you can add a teaspoon of Hazelnut Syrup to enhance the flavor, but I find that the cooked hazelnut flavor comes through well. If you wish, double the recipe and put away a couple of pancakes for another day or make breakfast for two.

Hazelnut Pancakes

1 tablespoon Hazelnut Flour
1 tablespoon Low Carb Flour
1 Egg
1 tablespoon Ricotta Cheese
1 tablespoon Canola Oil
1/4 teaspoon Baking Powder
1 teaspoon Sugar Substitute

In a medium bowl, mix egg, ricotta cheese, and oil together until blended. Add hazelnut flour, baking mix, baking powder, and sugar substitute. Mix together well or put in the blender to mix.

Heat skillet until a drop of water skitters across the surface. Reduce heat to medium high. Spray pan with baking spray, then drop about 1/2 of the batter into the middle to make the first pancake. If you have a large pan, you can do two at once. Cook until the batter on the top looks set, and bubbles break through the surface, about two to three minutes, then turn the pancake and cook it another two to three minutes until browned.

Remove to a plate and cook the second pancake if you need to cook them separately. Butter and serve with sugar-free maple syrup or the topping of your choice.

Makes one serving.

Nutrition Information per serving:
Calories: 172.2 Fat: 13 g Net Carbs: 2.7 g Protein: 10.2 g

Breads, Recipes

Low Carb Cheese Bread

Photo: Coconut flour cheese bread

A favorite bread of mine is cheese bread, but on a low carb diet, it’s difficult to enjoy it as much as I’d like. Recently, I spotted a recipe for low carb cheese bread and gave it a try.

The initial recipe calls for coconut flour and psyllium husk powder, which you can buy at a health food store or order online. I happened to have some from previous baking experiments so I used it. If you don’t use it, then add 2 more tablespoons of low-carb flour.

So, I made the cheese bread with coconut flour and again with a combination of Carbquick and Bakesquick. If you like coconut flour, then try that version. It’s quite delicious. If you want to try almond flour with it, combine it with one of the other flour types to make it sturdier. I’ve included recipes for both versions; they are basically the same, just the differences in the flour.

Coconut Flour Cheese Bread

2 Eggs
1/4 cup Egg Whites (boxed version)
1/3 cup Oil
1/2 cup plus 1 cup grated Cheddar Cheese, divided
2 tablespoons Psyllium Husk Powder
3 tablespoons Coconut Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Garlic Powder (optional)

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and the psyllium powder and mix until blended together.

Add in the coconut flour, salt, garlic powder (if using) and baking soda and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 bread sticks.

Nutrition information per slice:
Calories: 242 Fat: 18.9 g Net Carbs: 2.0 g Protein: 12.8 g

Photo: Low Carb Cheese Bread

Low Carb Cheese Bread

2 Eggs
1/4 cup Egg Whites
1/3 cup Oil or Butter-flavored Shortening
1/2 cup plus 1 cup grated Cheddar Cheese, divided
1/2 cup Bakesquick or other low carb flour
2 tablespoons Gluten Flour or Low Carb Flour
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda

Preheat oven to 350 degrees (F.)

Spray oil or grease a glass loaf pan or cut parchment paper to fit the bottom, then spray with baking spray.

In a medium bowl, add the eggs, egg whites, oil, 1/2 cup cheese, and mix until blended together.

Combine the flours, gluten flour, salt, garlic powder (if using) and baking soda in a bowl. Add to the wet ingredients and mix it until well combined.

Spread the batter into the prepared pan and smooth it evenly. Bake for about 25 minutes until lightly browned. Sprinkle the remainder of the cheese over the top. Turn the oven to 425 degrees and bake an additional 10 minutes.

Let cool, cut into slices and eat. Makes 6 to 8 bread sticks. I found this bread raised more and cut easily into 8 slices.

Nutrition information per slice (6 slices):
Calories: 197.6 Fat: 14.9 g Net Carbs: 3.0 g Protein: 13.4 g

Nutrition information per slice (8 slices):
Calories: 148.2 Fat: 11.2 g Net Carbs: 2.3 g Protein: 10.0 g