Holiday recipes!!

[torister]

Originally Posted by Stevie Renee

So is the coconut flour a better taste then almond flour? Are you guys not using almond flour to bake?

Curious

I use both. My pear cake uses almond flour. The choco cake uses coconut flour.

YUM Dawn. Let me know how the frosting is.

[dawnyama]

Originally Posted by Stevie Renee

So is the coconut flour a better taste then almond flour? Are you guys not using almond flour to bake?

Curious

I have both!!! But I do have more of the coconut flour at the moment. I don't know if it is better tasting or not....it isn't overwhelming coconutty, but a slight hint to it. I think I still prefer the almond flour, but it is so gosh darned expensive!!

[BusyMomOf4]

Originally Posted by Stevie Renee

I wanna make this too!

Worchestershire sauce...I think mine has corn syrup in it

Any alternative?



Peggy,
that looks delightful! I would so go for it with my morning coffee. Yum.

I found a brand of Worcestershire sauce at Vitamin Cottage that does that does not have corn syrup or HFCS in it. Instead it has molasses and agave syrup. Seems to me that's a bit better. So, you might think about checking your local health food store.

[Starduster]

Wow! Everything looks soooo yummy - thanks so much for the pics and recipes! Most my previous low carb baking attempts haven't really turned out well, but I'm so inspired! (even though I have at least 2.5 wks to go in P2)!
Wondering, beyond coconut and flour, what are some other good staples to have? Oh! Btw any good chocolate chip, sugar cookie recipes etc..

[torister]

Originally Posted by Starduster

Wow! Everything looks soooo yummy - thanks so much for the pics and recipes! Most my previous low carb baking attempts haven't really turned out well, but I'm so inspired! (even though I have at least 2.5 wks to go in P2)!
Wondering, beyond coconut and flour, what are some other good staples to have? Oh! Btw any good chocolate chip, sugar cookie recipes etc..

This is the recipe I will be using for my Christmas cookies. I will be frosting them and some I will dip in sugar free chocolate.



Cut-out Cookies (using almond flour)
Tips for making these cut-out cookies

* Chill the dough in the freezer for at least 30 minutes, or up to an hour
* Use parchment paper or other non-stick surfaces for rolling and baking
* Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
* If the dough gets soft, place it back in the freezer for a few minutes before working it again
* After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them).

Ingredients (makes about 40 cookies)

* 1/2 cup of butter, soft (or shortening or coconut oil, soft)
* 1/2 cup of honey
* 1 egg
* 1/4 teaspoon of salt
* 1 teaspoon of baking soda
* 1 teaspoon of nutmeg (or cinnamon)
* 3 1/2 cups of almond flour

Method

1. Cream the butter and honey together in a mixer.
2. Add the egg, salt, and baking soda to the butter/honey mixture and blend well.
3. Blend in the almond flour and roll into 4 small dough balls.
4. Flatten each ball of dough, wrap it (in plastic), and place in the freezer for at least 30 minutes, or up to an hour.
5. Preheat your oven to 325 degrees F.
6. Place each flat ball of dough between two sheets of parchment paper or other non-stick surface (plastic wrap works too), and roll out to about 1/4 inch thickness (or 1/2 cm). Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking.
7. Using cookie cutters, cut out the cookies and gently peel them off the parchment paper onto a baking sheet. An alternative is to peel the dough around the cut-out shapes and then transfer the parchment paper (with cookies) onto a baking sheet.
8. Bake the cookies for about 8 minutes, or until the start to brown along the edges.
9. Cool the cookies. At this point they may have enough crunch, but if you want more crunch, let them cool, turn them over, and bake them for about an hour in an oven at 170 degrees F.

Here is the Chocolate Chip cookie recipe I want to try at some point.


Chocolate Chip Cookies

2 ½ cups blanched almond flour *
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
10 tablespoons butter, melted
1 tablespoon vanilla extract
½ cup agave nectar (I might subs. Yacon Syrup)
1 cup dark chocolate chips 73% cacao (I have sugar free ones I will use)

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form 1¨ balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

[kathy76]

Peggy~ your recipes look wonderful....I can't wait until P3! Actually, I'm content in P2 but, I am excited to see if my issues with portion control will be better when I reintroduce Atkins-like foods.
I spent the better part of my day on Mark's website Thanks for all your contributions!

[dawnyama]

Originally Posted by Starduster

Wondering, beyond coconut and flour, what are some other good staples to have? Oh! Btw any good chocolate chip, sugar cookie recipes etc..

I use sour cream and creme fraiche all the time. It is a good way to up your fats. But for baking.....I buy the Hershey's sugar free chocolate chips and they make a sugar free chocolate syrup too. I really prefer the Hershey's special dark cocoa powder over the regular one. I also have whey protein on hand to make shakes and protein bars with. When I make protein shakes I use either the Calorie Countdown chocolate milk or Almond milk. Those are much easier to find in the stores now, thank goodness! I have the coconut oil but only take that sporadically. I need to remember to take it more often. Have to work my way back up to 3.5 TBL per day!!

[torister]

Originally Posted by kathy76

Peggy~ your recipes look wonderful....I can't wait until P3! Actually, I'm content in P2 but, I am excited to see if my issues with portion control will be better when I reintroduce Atkins-like foods.
I spent the better part of my day on Mark's website Thanks for all your contributions!

I love the Daily Apple!

[WildflowerMama]

Are we allowed to boost links to blogs and recipe sites?

I would love to share our favorite P3 /p4 friendly blogs and recipe sites.

[Starduster]

Oh wooooooowwww!!! Those cookies look so divine! THANK YOU SO MUCH PEGGY! I can't wait to try to make them. Please post the frosting when you decide. KUTGW!! ... Would also love to know your recommended kitchen staples and shopping list... I'm going to take the next P2 weeks to get everything ready for P3 - ohhh, I can't wait! Love this thread except it's making me impatient for P3 lol.
Dawn, I've added your suggestions to my list. I plan on making my homemade greek yogurt to use for breakfast smoothies with whey protein. I also use it as sour cream and in baking - sooo yummy!

[Lost and Found]

Wow...everything looks fabulous!!!! The gravy, and cheesy turnip recipes are a true treasure. Peggy, have you tried these recipes yourself?

[torister]

Originally Posted by Lost and Found

Wow...everything looks fabulous!!!! The gravy, and cheesy turnip recipes are a true treasure. Peggy, have you tried these recipes yourself?

No. I haven't tried them yet. I think I am going to try the turnips this weekend.

[Lost and Found]

Originally Posted by torister

No. I haven't tried them yet. I think I am going to try the turnips this weekend.

Well, make sure and tell us how they turn out, as I love escalloped, cheesy potatos. These would be a nice alternative.

Gravy would, also, be a nice find...if it tastes good.

[Stevie Renee]

Originally Posted by WildflowerMama

Are we allowed to boost links to blogs and recipe sites?

I would love to share our favorite P3 /p4 friendly blogs and recipe sites.

That is a good question. I see that in the Playground, the craft thread has a lot of blogs. I would PM Kathy and ask her - just to be safe!

[Chouter]

Williams-Sonoma has some fabulous recipes that are surprisingly low-carb and high fat. I find lots of goodies in the recipe section of their website. Like this one. When I made this a couple of months ago, I roasted the cauliflower and onion together in the oven instead of sauteeing it. It adds lots of flavor, but you can do it either way.

CHEDDAR-CAULIFLOWER SOUP

Ingredients:

* 2 Tbs. olive oil
* 1 yellow onion, diced
* 1 head cauliflower, about 2 1/2 lb., cut into florets
* 5 cups low-sodium chicken broth
* 2 cups heavy cream
* 2 tsp. kosher salt, plus more, to taste
* Freshly ground pepper, to taste
* 8 oz. white cheddar cheese, shredded

Directions:
In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.

Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. Add the cheese and stir until melted and well combined with the soup. Adjust the seasonings with salt and pepper.

Ladle the soup into individual bowls and serve immediately. Serves 6 to 8.

[Chouter]

Other types of wild or cultivated mushrooms, such as portobello, white button, chanterelle or oyster, would be equally delicious in this recipe. Choose a variety that looks freshest at your local farmers' market or grocery store.

To save time, you can toast and chop the hazelnuts and roast the mushrooms and garlic a few days in advance; cover and refrigerate the mushroom mixture. Just before serving, bring the mushroom mixture to room temperature and cook the snap beans in boiling water. Then finish the dish as instructed below.
Ingredients:

* 1 lb. cremini mushrooms, brushed clean and quartered
* 2 Tbs. extra-virgin olive oil
* Salt and freshly ground pepper, to taste
* 1 Tbs. minced garlic
* 2 1/2 lb. snap beans (green beans), trimmed
* 1 cup caramelized shallots*
* 1/4 cup chopped toasted hazelnuts

Directions:
Preheat an oven to 400°F.

In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.

Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.

Williams-Sonoma Kitchen

NOTE: I'm sure to carmalize the shallots they want us to put sugar in them, but I just toss them with a little olive oil and roast them till they are nice and brown. Lots of flavor!

[Chouter]

Spaghetti squash derives its name from the nature of its flesh: Once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash has a delicate flavor so requires only subtle enhancement.
Ingredients:

* 1 spaghetti squash, 2 1/2 to 3 lb.
* 4 Tbs. (1/2 stick) unsalted butter
* Pinch of freshly grated nutmeg
* 1/3 cup grated Parmigiano-Reggiano cheese
* Salt and freshly ground pepper, to taste

Directions:
Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the cheese and season with salt and pepper. Serve immediately. Serves 6.

[torister]

I have Cinnamon Cookies in the oven baking. The recipe is from the Comfy Belly blog and the talented Erica. I substuted xylitol for the honey in the recipe, but I ended up needing a smidge of it to bind the dough together. I sure hope they come out OK!!

Will post pics and recipe if they do....

[Chouter]

Originally Posted by torister

I have Cinnamon Cookies in the oven baking. The recipe is from the Comfy Belly blog and the talented Erica. I substuted xylitol for the honey in the recipe, but I ended up needing a smidge of it to bind the dough together. I sure hope they come out OK!!

Will post pics and recipe if they do....

Ooooh, I can smell them from here!

[Chouter]

1 stick butter
1 lbs. mushrooms
1 large head of cauliflower
1 bunch of fresh asparagus
4-6 Slices cooked bacon, chopped

Prepare the cauliflower. I "rice" it by putting it through my Cuisinart with the shredder attachment. I process it raw. To soften it, I put it in the microwave for a few minutes.

Steam the asparagus for about three minutes, then rinse with cold water to stop the cooking process. Chop into 1-2" pieces.

Melt the butter in a large skillet. Add sliced mushrooms. Sautee until really brown. Be careful not to burn the butter.

Add in the softened cauliflower, asparagus, and bacon. Mix thoroughly.

Enjoy.

[Chouter]

Here is my Thanksgiving menu:

Cheddar-Cauliflower Soup
Roasted turkey
Cauli-mushroom-asparagus risotto
Spaghetti squash w/ nutmeg parmesan cream sauce
Pumpkin bake w/ Whipped Cream

I am loading TG Day and the following day, then returning to P2 for Round 3!

[torister]

Cinnamon cookies.......

[jabbok]

Originally Posted by torister

Cinnamon cookies.......

They look really good Peggy have you tried one yet?

[torister]

Originally Posted by jabbok

They look really good Peggy have you tried one yet?

No..not me...of course not!

I had TWO!!!!!!!!!!

They are great, but a bit crumbly until they cool off.

[Stevie Renee]

Originally Posted by Chouter

Spaghetti squash derives its name from the nature of its flesh: Once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash has a delicate flavor so requires only subtle enhancement.
Ingredients:

* 1 spaghetti squash, 2 1/2 to 3 lb.
* 4 Tbs. (1/2 stick) unsalted butter
* Pinch of freshly grated nutmeg
* 1/3 cup grated Parmigiano-Reggiano cheese
* Salt and freshly ground pepper, to taste

Directions:
Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the cheese and season with salt and pepper. Serve immediately. Serves 6.

This sounds lovely.

Where the heck is the recipe for those cinnamon cookies?! lol

[Stevie Renee]

So I notice a lot of recipes call for unsalted butter. Is there a specicic reason? Does the salted butter effect the recipes or something in a bad way?

[torister]

Originally Posted by Stevie Renee

So I notice a lot of recipes call for unsalted butter. Is there a specicic reason? Does the salted butter effect the recipes or something in a bad way?

Recipes can be too salty if you use salted butter.

[torister]

Originally Posted by Stevie Renee

Where the heck is the recipe for those cinnamon cookies?! lol

Cinnamon Cookie
Ingredients

* 1/3 cup of honey (I used xylitol and a smidge of honey to bind)
* 4 tablespoons of unsalted butter
* 1 teaspoon of cinnamon
* 1/8 teaspoon of sea salt
* 1/4 teaspoon of baking soda
* 2 cups of blanched almond flour

Preparation

1. Preheat the oven to 275 degrees F.
2. Melt the butter.
3. Combine the butter with all the other ingredients in a mixing bowl and blend the ingredients until well combined.
4. With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a buttered baking sheet (or a baking mat on a baking sheet).
5. Press each cookie to flatten it using either the palm of your hand or the back of a fork or knife. I criss-cross the top of the cookie with the back of a fork to get the hatch pattern. Optionally, you can sprinkle some cinnamon on the top of each cookie.
6. Bake for 15 minutes.
7. Turn the cookies over and lower the temperature of the oven to 175 degrees F. (I did not flip my cookies over)
8. Bake the cookies for another 10 minutes. (For a crunchier cookie, leave them in the oven at 175 degrees F for another 15 minutes or so).
9. Cool and enjoy!

[Stevie Renee]

Oh gosh Peggy - what the heck is blanched almond flour?!lol

I have my list going, I am actually working on my Christmas menu so I can order from Netrition next pay day.

[Starduster]

Ha! Me too Stevie! Let's be sure to compare lists.