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November 09 Bran MuffinsI can't eat wheat any more, but I had some ingredients I wanted to use up and made these for Hubby; he said they were good. So you'll have to take his word for it! ;+)
Bran Muffins
2 tablespoons melted salted butter
1 cup white Hood Calorie Countdown Dairy Beverage
1 large egg
1 cup All-Bran Extra Fiber cereal
1/2 cup granular Splenda
1 1/2 cups Carbquik
1 teaspoon cinnamon
Preheat oven to 400. Grease 12-cup muffin pan. (I used a silicone muffin pan on an air bake cookie sheet.)
In a small bowl, mix together well butter, Hood, egg, and All-Bran. Let sit for 5 minutes, then stir again.
Add remaining ingredients and mix just until moistened. Do not overmix! Divide into muffin cups. Bake for 15 minutes until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan to cool.
Makes 12 muffins with about 4 net carbs each. May 25 Smoky Sausage PieThis is an "Impossible Pie" that is entirely possible! It's a yummy way to get lots of veggies in your meal. 8+d
Smoky Sausage Pie
14 oz Hillshire Farm Beef Smoked Sausage
14 oz frozen stir fry veggies, thawed*
2 cups shredded mixed cheeses
4 eggs
2 cups white Hood Calorie Countdown Dairy Beverage
1 cup Carbquik
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400. Grease 9 x 13 baking pan.
Slice sausage link into thin rounds; put in prepared pan. Add veggies and cheese; toss carefully in pan to mix well.
In medium bowl, use egg beater to beat remaining ingredients until smooth. Pour evenly over ingredients in the pan.
Bake for 35 minutes. Let stand 5 minutes before cutting and serving.
This will serve 4 to 8, depending on serving size.
* I used Fred Meyer (Kroger) "Garden Blend Stir Fry Vegetables" which contains broccoli, sugar snap peas, green beans, carrots, celery, water chestnuts, onions, and red peppers. April 01 Carbquik Flaxmeal BreadOkay, for those of you who have Carbquik and not Carbalose flour, here's the Carbquik version.
Carbquik Flaxmeal Bread
1/2 cup warm water 2 tablespoons yeast 3 packets Splenda 5 beaten eggs 1/3 cup oil 2 cups flaxmeal 1 cup Carbquik 1 teaspoon salt 2 teaspoons baking powder
Preheat oven to 350. Spray jelly roll pan with silicone mat. Set aside.
Dissolve yeast and Splenda in warm water. Add eggs and oil; mix well.
In separate bowl, mix remaining dry ingredients. Add to wet mixture and mix well. Let sit 2 - 3 minutes. Spread in prepared pan. Bake 20 minutes.
This adds a few more carbs to the recipe, for a total of around 34 for the entire batch.
I actually like this version better than with the Carbalose flour. The extra fat in the Carbquik makes it more tender. Carbalose Flaxmeal BreadFor those of us who have been wanting a yeast bread and can handle wheat gluten, I came up with this variation of Laura's Flaxmeal Focaccia Bread.* It's still a very dense foccacia-style bread, but has a yeasty flavor to it. Thanks, Laura, for such a great recipe for us to play with!
Carbalose Flaxmeal Bread
1/2 cup warm water 2 tablespoons yeast 3 packets Splenda 5 eggs 1/3 cup oil 2 cups flaxmeal 1 cup Carbalose flour 1 teaspoon salt 1 tablespoon baking powder
Preheat oven to 350. Spray (or oil) jelly roll pan lined with silicone or parchment.
In a large bowl, dissolve yeast and Splenda in warm water. Add eggs and oil; beat with a fork until smooth.
In a separate bowl, mix dry ingredients. Add to liquid ingredients. Mix well. Let rest for 2 -3 minutes.
Spread in prepared pan and bake for 20 minutes.
This adds about 19g net carbs to Laura's count of 9.6, so there are just under 30g net carbs in the entire batch. (I waited to post the recipe until I tested and my BGLs were fine with it.)
A couple of pieces of this make a great sandwich!
*You can find Laura’s original recipe here: http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm. Reuben Sandwich CasseroleBesides Impossible Pies, there are other recipes you can use with Carbquik. Here's one I concocted:
Reuben Sandwich Casserole
Heat oven to 350. Grease square 9 x 9 pan; set aside.
1 egg, beaten 1 cup Hood Calorie Countdown (or 1/2 cup cream + 1/2 cup water) 2 tablespoons prepared yellow mustard 2 cups Carbquik
Stir together until blended. Spread 1/2 batter in prepared pan. Sprinkle on batter (in order):
8 oz. thin-sliced pastrami, chopped 14.5 oz. can sauerkraut, drained well 1 cup shredded Swiss cheese 8 oz. thin-sliced pastrami, chopped (Yes, again! Or use 8 oz. total and split into two 4 oz. layers)
Pat down gently to smooth top. Spread remaining batter on top. (You may need to add a little water to it first if it has gotten too thick while you were sprinkling ingredients.)
Bake for 45 minutes until light brown and center is set. Remove from oven and sprinkle on top:
1 cup shredded Swiss cheese
Let stand 5 minutes before serving. Serves 4 to 6. Pulled Pork PieI like to cook a pork roast in my crockpot, then "pull it" and freeze some of it in freezer bags. I thawed a couple of small bags of pulled pork and made this with them.
Pulled Pork Pie
2 cups cooked pulled pork 4 oz. can diced green chilies (1/2 can if you like less heat)
Spread in 9 1/2" deep dish glass pie pan sprayed with cooking spray. Sprinkle with:
2 cups shredded jack cheese
Whisk together:
1 cup Hood 2% Calorie Countdown Dairy Beverage (or substitute 1/2 cup cream + 1/2 cup water) 2 eggs 1/2 cup Carbquik (or substitute other low carb baking mix) 1 tablespoon dried onion flakes 1/4 teaspoon salt 1/4 teaspoon pepper
Pour over other ingredients in pie pan. Bake @ 400 for 40 minutes. Let sit for 10 minutes before serving.
My pie wanted to bubble over, so you may want to put a cookie sheet on the shelf underneath to catch any drips. You could put the pie pan right on the cookie sheet, but that might change the cooking time a little. Basic Savory Impossible PieThere are many Impossible Pie recipes. Without violating copyright laws, here are the basics I use for a savory pie with meat, eggs, and cheese.
Basic Savory Impossible Pie
Sauce:
2 eggs 1 cup milk (I use Hood Calorie Countdown Dairy Beverage) 1/2 cup baking mix (I use Carbquik) Salt & pepper to taste
Depending on the flavor I'm aiming for, I might add onion flakes, Italian seasoning, nutmeg, mustard powder, chili powder, etc. (Not all at once!) Mix in a bowl and set aside.
Filling:
Mix together and sprinkle into a greased 9 x 13 pan or deep dish pie pan:
1 to 2 cups cooked meat of your choice 1 to 2 cups nonstarchy veggies of your choice 1 to 2 cups shredded cheese of your choice
Pour sauce over filling. Bake for approx. 1/2 hour at 425 until knife comes out clean.
Let sit for a few minutes before cutting and serving.
How many this serves depends on how many ingredients you use. You can also double the sauce and it will make a thicker pie in a 9 x 13 pan. |
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