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Archive for December, 2020

At the beginning of December, we had close friends come over for a lunch outside, it was still pretty warm with the heater and electric blankets plus we lucked into a super warm December afternoon. JT made his famous Bœuf Bourguignon and I made these Low Carb Icy Squares; they literally melt in your mouth. My friend recently lost 50 lbs on a keto diet and she wanted a little treat but didn’t want to overindulge and these fit the bill perfectly.

The paper cups are necessary because without them these little flavour bombs will melt all over your hands

Low Carb Icy Squares

For the original recipe, please click here.

Makes 36 little squares (each square is about 5 grams of net carbs)

Ingredients:

  • 480 ml heavy whipping cream
  • 1 tsp vanilla extract
  • 90 g butter
  • 1 tbsp espresso powder
  • 2 tbsp erythritol
  • 90 g dark chocolate with a minimum of 70% cocoa solids, chopped
  • 25 g milk chocolate, chopped
  • Gold sea salt

Directions:

  1. Boil the whipping cream and vanilla in a heavy-bottomed saucepan for one minute and then reduce the temperature to a simmer until the cream is reduced to about half of the amount (about 20-30 minutes). Stir occasionally.
  2. Reduce the heat even further and add the espresso powder, erythritol and butter and stir until smooth (make sure the erythritol melts completely).
  3. Place both chocolates into a bowl and pour the reduced cream over it and stir until melted.
  4. Pour the chocolate cream into a parchment-lined 20 cm square (8 inch square) baking pan (squared-off sides is preferred) and allow to cool in the refrigerator for a few hours. When ready to serve, sprinkle with gold sea salt and cut into 36 equal squares. Serve in tiny paper muffin cups.
  5. Store in the refrigerator in an air-tight container for 2-3 weeks.

Notes:

  • The original recipe did not call for the erythritol but because I added the espresso powder, it made it a bit bitter so I had to add it along with the milk chocolate, you could try omitting them both for a  2 g net carb dessert.
  • The better quality ingredients you use, the better the taste and in this recipe, it is worth it to splurge.

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In mid-November, JT had surgery on his right hand to help correct carpal tunnel syndrome and I was worried we were going get dumped on with snow so we asked the teenaged boys across the way to help with the shovelling and they were very happy to oblige. They were out there in PJs,  jackets and boots at 7:30 most mornings it snowed, which is more than I was willing to do. Their mom wouldn’t let me negotiate payment for their troubles so I baked cookies for them instead. These were one set that made the rounds. JT has totally healed but they still insist on helping out, so I keep baking.

These are more complex than traditional ginger snaps.

Lauren’s Spice Cookies

Makes about 42 cookies

Ingredients

  • 180 mL vegetable oil
  • 60 mL dark molasses
  • 200 g sugar
  • 2 large eggs
  • 365 g all-purpose flour
  • 10 g baking soda
  • 12 g cinnamon
  • 10 g tablespoons ground ginger
  • 10 g ground cloves
  • 3 g ground mace
  • 150 g Skor bits
  • 1/3 cup sanding sugar

Directions:

  1. In a large bowl with an electric mixer beat together the oil, molasses, sugar, and the eggs until the mixture is smooth.
  2. In another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the mace and then add the mixture to the molasses mixture.
  3. Beat the mixture until it is well combined, fold in the Skor bits. Chill the dough, covered, overnight.
  4. Form the dough into 1 1/2-inch balls and roll the balls in the remaining 1/4 cup sugar to coat them well.
  5. Bake the balls 3 inches apart on buttered baking sheets in the middle of a preheated 350° F. oven for 10 to 12 minutes, or until the tops crack. Transfer the cookies to racks and let them cool.

If you don’t bake them too long, they remain chewy.

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I have been meaning to create a recipe for a vegetarian Bolognese sauce forever, not because we’re vegetarians but because it’s good to mix it up with a vegetarian meal every so often. JT always asks me what’s for dinner with bated breath so he could look forward to it; when he asked about that day, he looked slightly disappointed. He actually said he was lowering his expectations so he wouldn’t be disappointed because he adores Bolognese and couldn’t imagine a mushroom version would/could be better. Boy was he wrong! Dinner was pretty silent that night, mostly because he couldn’t shovel the food in fast enough! After he finished he said that it was significantly better than he thought it would be. That’s one for the good guys.

If you’re vegetarian or vegan and you’ve been missing the rich, flavourful meaty bolognese, this recipe is for you. The mouth-feel is similar, particularly if you don’t pulverize the mushrooms and walnuts too much. But it’s the slow and low cooking that brings out all of the flavours.

Mushroom Bolognese

Serves 2 generously

Ingredients:

  • 30 mL EVOO
  • 1/2 carrot, finely diced
  • 1/2 celery rib, finely diced
  • 1/2 shallot, finely diced
  • 1 large portobello mushroom cap, finely chopped
  • 2 white mushrooms, finely chopped
  • 50 g walnuts, chopped
  • 125 mL milk or cream
  • 125 mL white wine
  • 10 mL puréed roasted garlic
  • 250 mL passata of San Marzano tomatoes
  • 15 mL tomato paste
  • 15 mL Hungarian Sweet Paprika Paste
  • Pinch of baking soda (see notes)
  • Pinch of sweet smoked paprika
  • Sea salt to taste
  • Pepper to taste
  • Parmigiana

Directions:

  1. Heat the oil in a small, enamel skillet. Add the carrots, celery and shallot and cook until semi-soft.
  2. Add the mushrooms and walnuts and cook until most of the mushroom liquid has evaporated. Add the milk or cream and cook until it has evaporated. Do the same with the wine.
  3. Add the remaining ingredients and stir until well combined. Season with salt and pepper to taste.
  4. Pour into a slow cooker or crockpot and set to high and cook for 2-3 hours.
  5. Serve on al dente (homemade) pasta of choice garnished with freshly grated parmigiana.

Notes:

  • I used portobello and white mushrooms because that is what I had on hand, a mixture of wild mushrooms would be delicious too.
  • Baking soda chemically changes the PH of things, tomatoes become much less acidic (I even throw a pinch into my coffee, it literally changes coffee from acidic to alkaline!), I prefer to use baking soda than to add sugar, which many do.
  • I used a slow cooker because our stove is gas and I prefer not to have an open flame on for a few hours. If you don’t care or have an electric stove, feel free to simmer in the same pot on the stove but do simmer.
  • I’m not sure how non-dairy milk will flavour the dish so if you’re vegan, omit the milk or cream.
  • I used walnuts because I like their meaty texture and earthy flavour, pecans would be a good alternative.
  • I whipped together the pasta using 1 egg and as much flour that it can absorb, then I ran it through the Kitchenaid pasta maker from 1 to 7. Then I hand cut the pasta into irregular widths and lengths. The fresh pasta is really worth the effort, it’s so much lighter than store-bought dry pasta.

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It’s definitely going to be a very different holiday season this year. We usually escape the drudgery of November by renting a house in a friends’ community in Arizona but, not this year. I’m already dreading February when we usually escape to Spain, thank you COVID19, not this year.

I usually look forward to all the holiday parties, both throwing and going to them, but not this year.

Over the last few years, I’ve slowly stopped baking my Christmas goodies to give to friends, but not this year. We deserve a treat. So friends, drop the diet and enjoy!

We usually entertain friends and family this time of year around our wood-burning fireplace in our living room, but not this year. However, we’ve adapted our outdoor space to include a natural gas heater, and equipped the sectional and chairs with electric blankets, trying to extend our entertaining capacity during these trying times. It’s been very successful at 10° C (50° F) but who knows how cosy it will be when temperatures plummet to -10° C (14° F) in January and February. I’m taking full advantage while I can.

This recipe was developed for an evening when we socially-distance-entertained friends under the warm heat trapped under the awning and cosy electric blankets.

These crackers are like biscotti because they are twice-baked. Using an electric slicer gives you excellent control and wonderfully thin slices.

Fruit and Seed Crackers

Makes 75 thinly sliced crackers

For the original recipe, please click here.

Ingredients:

  • 2 eggs, lightly whisked
  • 300 mL milk
  • 15 mL honey or agave syrup
  • 5 g salt
  • 125 g spelt or whole wheat flour
  • 200 g AP unbleached flour
  • 60 g dried cranberries
  • 70 g raw pumpkin seeds
  • 50 g sesame seeds

Directions:

  1. Prepare a small terrine pan (like this one) by lining it with parchment paper. Preheat the oven to 350F.
  2. Combine the eggs, milk and honey and mix well.
  3. Sift the salt and flours together to combine. Stir in the fruit, nuts and seeds. Make a well in the centre and pour the egg mixture into the dried ingredients, stir to combine.

Notes:

  • I adapted this recipe from Chef Mimi’s blog. I used the seeds and fruit I had on hand, it’s quite versatile, so use what you have on hand.

 

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