Mock Mashed Potatoes
Ingredients
* 1 medium head cauliflower
* 1 tablespoon cream cheese, softened
* 1/4 cup grated Parmesan
* 1/2 teaspoon minced garlic
* 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
* 1/8 teaspoon freshly ground black pepper
* 1/2 teaspoon chopped fresh or dry chives, for garnish
* 3 tablespoons unsalted butter
Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Almond Flour Pie Crust
Ingredients:
* 1 and 1/2 cups almond meal or almond flour
* 3 tablespoons melted butter
* Artificial sweetener equal to 3 tablespoons sugar
Preparation:
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it
Piecrust recipe, this one is made with pecan flour. I think it would be best for pecan pie or pumpkin pie.
Ingredients:
* 1 cup pecan pieces (frozen)
* 2 T melted butter
* 2 T sugar equivalent from artificial sweetener of your choice
Preparation:
1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the butter and the sweetener (I prefer ”liquid Splenda”). Blend until it's mixed evenly and then quickly
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
Pumpkin pie recipe
Ingredients:
* 9-inch pie pastry
* 16-ounce can pumpkin
* 12-ounce can evaporated milk
* 3 eggs
* 3/4 cup artificial sweetener
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon*
* 1/2 teaspoon ground ginger*
* 1/4 teaspoon ground nutmeg*
* 1/8 teaspoon ground cloves*
Preparation:
Preheat oven to 425 degrees F. Beat pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie pan. Bake for 15 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve with sugar free whipped cream.
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