Archive for January 2009
Low Carb Chocolate Donuts
Wow-Great 1st week
Some Good Low Carb Biscuits
Adapted from a recipe by Laura Dolson
LAUREN’S FLUFFY BISCUITS
1 cup plus 2 tablespoons almond flour, 4 ounces
1/4 teaspoon salt
1/2 teaspoon baking soda or 3/4 teaspoon baking powder *
1 1/2 tablespoons cold unsalted butter, shortening or pork fat, 18 grams or 1/2 ounce **
4 egg whites
In a medium bowl, mix the almond flour, salt and baking soda or powder with a fork. Cut in the fat using the fork until the butter is all incorporated and the mixture is crumbly and not dry. Chill this mixture for at least 5 minutes and preferably longer to get the fat as cold as possible.
In a small bowl, beat the egg whites with the fork until they look foamy. Add the egg whites to the almond flour mixture and whisk together with the fork for just a couple seconds breaking up any large chunks of flour. The batter will be thin and lumpy. Divide this into four portions in a muffin top pan greased very well or lined with nonstick foil. Bake immediately so that the fat doesn’t start to get warm. Bake at 400º for about 12 minutes or until golden brown.
Makes 4 biscuits
Can be frozen
* The recipe seems to work with either one. I used baking soda. Although baking powder does have carbs, there are not enough to affect the counts.
Per Biscuit: 221 Calories; 19g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Great Low Carb Oven Fried Chicken
Cabbage and Sausage Soup…..A winner
I made Linda Sue’s CABBAGE & SAUSAGE SOUP
3 tablespoons butter
2 medium carrots, 4 ounces after trimming
2 stalks celery
1 small onion, 2 1/2 ounces
1 clove garlic, minced
1 pound cabbage
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces Kielbasa Sausage
4 cups chicken broth-(I used Turkey broth)
2 tablespoons fresh parsley, chopped (I forgot this)
If you chop and add the ingredients to the pot in the following order, it will give the carrots and celery a chance to get a head start before you add the cabbage.
In a large soup pot, heat the butter over medium-low heat until melted. Chop the carrots and add to the pot. Chop the celery and it to the pot. Next chop the onion and add it to the pot along with the garlic. While these vegetables are cooking, coarsely chop the cabbage; add to the pot and stir well. Turn the heat to low, cover the pot and simmer 10 minutes, stirring occasionally. Meanwhile, cut the kielbasa into bite-size pieces. When the 10 minutes are up, sprinkle the xanthan gum over the surface of the vegetables; stir in well. Add all remaining ingredients except the parsley. Go easy on the salt, or wait until the end to add it. The broth, bouillon and sausage all have a lot of salt so you may not need more. Bring to a boil; cover and simmer on low 30 minutes, stirring occasionally. Adjust the seasoning, if necessary, then stir in the parsley.
I used Turkey broth I had in the freezer. We all enjoyed this soup. It’s a winner.