Tag: Recipe

Recipe Share/Middle Eastern Tabbouleh

https://keto-diet-app4.blogspot.com/2018/06/net-carb55g-middle-eastern-tabbouleh.html

(net carb:5.5g)

Middle Eastern Tabbouleh

Ingredients
½ cup extra-virgin olive oil (120 ml)
¼ cup lemon juice (80 ml)
½ teaspoon salt
2 bunches of fresh parsley, chopped
1⅓ cup Hemp seeds (215 g)
3 medium tomatoes, diced
8 green onions, finely diced
¼ cup chopped fresh mint (24g)
1 small garlic clove, minced

Instructions
Place the olive oil, lemon juice and salt in a large bowl. Whisk to combine.
Add remaining ingredients and serve.
6 servings

Nutrition Facts
Servings: 6
Amount per serving

Calories
226
% Daily Value*
Total Fat 20.6g
26%
Saturated Fat 2.8g
14%
Cholesterol 0mg
0%
Sodium 209mg
9%
Total Carbohydrate 7.6g
3%
Dietary Fiber 2.1g
7%
Total Sugars 2.7g

Protein 5.3g

Vitamin D 0mcg
0%
Calcium 36mg
3%
Iron 2mg
14%
Potassium 255mg
5%

Pumpkin and Walnut Squares/Recipe Share

Pumpkin-Walnut-Squares_EXPS_HCA18_32620_B05_19_5b-696x696.jpg

Ingredients

1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Sweetened whipped cream, optional
Directions
Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13×9-in. baking dish.
In a large bowl, beat remaining ingredients just until smooth. Pour into crust; sprinkle with reserved topping.
Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm or refrigerate and serve cold. If desired, dust with confectioners’ sugar. Refrigerate leftovers.
Nutrition Facts
1 square: 221 calories, 13g fat (6g saturated fat), 41mg cholesterol, 139mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein.
Originally published as Pumpkin Squares in Holiday & Celebrations Cookbook 2018

Crusty homemade Bread/Recipe Share

exps180460_TH143194B06_10_3b-1-696x696

 

Crusty Homemade Bread

Total Time
Prep: 20 min. + rising Bake: 50 min. + cooling

Makes
1 loaf (16 slices)
Ingredients
1-1/2 teaspoons active dry yeast
1-3/4 cups water (70° to 75°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour
Directions
In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.
Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9×3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover and let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping. For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping.

Test Kitchen Tips
Don’t have a foil pan? A Dutch oven works great as well, but it’s quite a bit smaller so it’s best to halve the recipe.
The key to this loaf’s crusty exterior? Steam! Trapping moisture in the pan for the initial cook time and using high heat ensure bread your guests will think came from the local bakery.

https://www.tasteofhome.com/recipes/crusty-homemade-bread/
Nutrition Facts
1 slice (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.

Slow Cooker Bacon & Chicken/Recipe Share

Slow Cooker Bacon & Chicken
Cook Time: 8 hours Yield: 4 servings Category: Entree Cuisine: American
Ingredients
5 chicken breasts
10 slices of bacon
2 tablespoons thyme (dried)
1 tablespoon oregano (dried)
1 tablespoon rosemary (dried)
5 tablespoons olive oil (2 tablespoons for the slow cooker and 3 tablespoons after cooking)
1 tablespoon salt

Instructions
Place all the ingredients into a slow cooker pot and mix together.
Cook on the low temperature setting for 8 hours.
Shred the meat and mix with 3 tablespoons of olive oil.

Keto Halloween Treats

 

LCHF Halloween Treats

Keto Halloween Ghosts

One ghost comes out to be approximately 72 Calories,
Fat: 6.7 g (of which Saturated: 3.4 g, MUFA’s: 3.1 g),
Total Carbs: 5.0 g,
Fiber: 4.0 g,
Net Carbs: 1 g,
Protein: 0.7 g

 

Ingredients
Chocolate Ghosts
2 oz. cocoa butter
1.5 oz. cacao powder
2 oz. IMO syrup
1/8 tsp stevia extract (or to taste)
1 tsp vanilla extract
1 pinch salt
Roasted spicy macadamia (optional)
1 oz. macadamia nuts
1 tbsp. IMO syrup
1/2 tsp. red hot chilli powder (optional)
Instructions

Chocolate Ghosts
Measure out the needed ingredients. Bring a little water to the boil in a saucepan, and then reduce the heat, so the water is only simmering. Suspend a small to medium size heat resistant bowl over the water. Don’t allow the bowl to touch the simmering water.

Add the cocoa butter. It’s best if you let it melt before you add in other ingredients.

If you wish, add in spicy roasted macadamia (or other nuts) – see further instructions.

Mix, until all the ingredients are melted and well combined.

Warning: Do not let any water come in the bowl!

Add as much stevia extract as you like, to taste. As for all other spices or salt, add them if you wish. I, myself, love a bit salted chocolate, with red hot chili powder added to it.

Pour the chocolate into silicone ghost molds or small bowls or plates, lined with parchment paper. Put into the fridge for at least 30 minutes to set. Enjoy the scary chocolate!

Roasted Spicy Macadamia (optional)
If not already coarsely ground, put the nuts into an S-blade food processor and pulse a few times.
Put nuts and chili powder in a small pot and roast for a couple of minutes. Make sure you don’t burn the nuts.

When roasted, mix in IMO syrup and roast for another half a minute.

Add the nuts into the runny chocolate while still in the bowl, or sprinkle them on the chocolate in the molds.

The nutritional info above includes macadamia nuts.

Harvest Chicken Casserole/Recipe Share

Healthy Chicken Casserole Vertical

Ingredients
2 tbsp.extra-virgin olive oil, plus more for baking dish

2 lb.boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium sweet potatoes, peeled and cut into small cubes

1 lb.brussels sprouts, trimmed and quartered

1 tsp.dried thyme

1/2 tsp.paprika

1/4 c.low-sodium chicken broth

6 c.cooked wild rice

1/2 c.dried cranberries

1/2 c.sliced almonds

 

Directions
  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

Caramel Cashew Cake Pops/Recipe Share

Caramel Cashew Cake Pops

Ingredients
1 package chocolate cake mix (regular size)
3/4 cup dulce de leche
48 lollipop sticks
2-1/2 pounds milk chocolate candy coating, coarsely chopped
Chopped cashews
Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.
Editor’s Note
This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts
1 cake pop (calculated without cashews): 210 calories, 11g fat (7g saturated fat), 13mg cholesterol, 104mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein

Jalapeno Popper Wontons/Recipe Share

jalapeno popper wontons

 

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don’t overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Continue reading Jalapeno Popper Wontons/Recipe Share