Category Archives: Recipes by Category

Traditional Pizza using All Purpose Flour Crusts

I made tons of this dough for pizzas in my restaurants. I used all purpose flour. Of course, all purpose flour has a lot of carbs. A cup of almond flour has around 24g of carbs while a cup of all purpose flour has 95g of carbs. Four times as much! So when I turned low carb back in 2014 I was just eating the toppings off of my pizzas! Now, since I lost all that weight, I cheat every now and then. But it is nice to be gluten free and although I’m not full blown celiac, I do feel a little tiny bit uncomfortable after eating a bunch of bread made with all purpose flour. So there are other low carb pizza recipes out here. One uses almond flour and another uses cauliflower. The cauliflower crust is the lowest of the low carb pizza crusts.

So, here we go!

Ingredients

  • 1 2/3 cup hot water from the tap
  • 1/3 cup milk (2%, whole or half and half)
  • 1 tbl sugar
  • 1 tbl dry active yeast
  • 4 cups all purpose flour
  • 2 tbl olive oil
  • 1 tsp salt
  • herbs, optional (like basil, oregano and/or fresh rosemary)
  1. Add the first three ingredients to a 2 cup measuring cup.
  2. Sprinkle the yeast on top then stir to mix into the liquid
  3. Let this stand to proof while you do the rest
  4. Add the flour to the bowl of a food processor
  5. Add the olive oil, salt and the herbs (if using)


Take out from food processor bowl, knead by hand

Put pizza dough in oiled bowl, cover with plastic, put in a warm place

Let pizza dough double in size, takes 1 1/2 to 2 hours

I put it on top of my stove with temp set at 170 degrees

Chaffles

Chaffles

I make all kinds of bread substitutes like oopsie rolls, but this one is really interesting.  Chaffles! Its just eggs and cheese cooked in a waffle maker! Great for not only breakfast sandwiches, but any kind of sandwich. Or, don’t make a sandwich! Just top with eggs and your favorite protein. I see Eggs Benedict in my future! I had a beef brisket sandwich, a salami sandwich and of course, breakfast sandwiches.

Here’s the basic recipe:

  • 1 egg
  • 1/2 cup of grated cheese

If you have a regular  waffle maker that makes 4 waffles, double the recipe to fit the whole waffle maker plate. Crack the eggs in a bowl and whisk. Add the cheese (I used cheddar and I also used a provolone/mozzarella mix) and mix together. You can salt and pepper to it, add herbs, etc, etc.  Make sure you spread the cheese around a bit. Don’t let it clump in the middle. You can also add a little more cheese directly to the waffle maker to give you a little more crisp waffle. Check out the pics below.

In the above chaffle I used extra provolone cheese on the top and the bottom of the chaffle to give it a crispier texture.

Above, provolone chaffle

Above is a cheddar cheese chaffle. I put a tablespoon of almond flour in this one to make it more waffle like. To me, it wasn’t worth the carbs!

Above is a breakfast sandwich. Chaffles make an excellent “bread” for sandwiches. I use cloud bread (oopsie rolls) and other no gluten, no grains breads, and chaffles are a good, sturdy sandwich bread.

If you make a lot of chaffles and want to reheat, I suggest 5 seconds in the micro, then toast in your toaster. You can go right to the toaster if you want.

Salami sandwich!

Making an open faced breakfast sandwich, above and below.

Handheld breakfast sandwich

 

Quick Chocolate Macadamia Cookie/Cake

LCHF Desserts

LCHF desserts using chocolate and nuts! Why did I make this? Good question! My wife likes this kind of stuff, but I do like this once in a while. Its good, but maybe too good. Do not eat all of this at once. Share with somebody. Or better yet, just eat a quarter and put the rest in the fridge and have a quarter over  the next 3 days! Its low in carbs, for what it is, but just take it easy and spread out the love over a few days!

Here we go:

Ingredients

  • 1 tbl coconut oil
  • 1 tbl butter
  • 1 whole egg
  • dash of vanilla
  • 2 tsp xylitol sugar, carbs 8g
  • pinch of salt
  • 1/8 high cacao chocolate bar, chopped, carbs 4g
  • 8 macadamia nuts, chopped, carbs 2g
  • 1/4 cup almond flour, carbs 6g
  • 1tbl coconut flour, carbs 5g
  • 1 tsp baking powder
  1. Melt the coconut oil and butter in a round au gratin dish
  2. Add the next 4 ingredients in a mixing bowl and whisk
  3. Add the chocolate and nuts and the melted butter and coconut oil to the bowl and mix
  4. Add the almond flour, coconut flour and baking powder to the bowl and whisk to combine
  5. Turn out mixture into the au gratin dish you used to melt the butter and oil
  6. Microwave for 90 seconds
  7. Let sit for a few minutes to set
  8. If you want a little crunch, you could put the dish in a toaster oven and broil for 2 minutes to brown the top. Be careful!
  9. Turn out onto a dish and enjoy!

So as you can see, total carbs is around 25g. So if you split into 4 servings, you’re good. DON’T eat it all at once! You’ll spike your blood sugar and fall out of ketosis. If you’re not worried about ketosis, all I can say is everything in moderation!

This is the au gratin dish I used.

Use a high cocoa dark chocolate for low carbs

I like to use xylitol or Swerve for sugar. Its lower carbs than regular sugar and doesn’t have a funny aftertaste like other low carb sugars.

Almond and coconut flours.

My wife and I ate just about half and saved the rest for later, or another day. We’ll see!

Three Layer Omelet – Spinach, Mushroom and Shrimp!

I like my eggs and that includes omelets! I came across this one while researching Tapas dishes. I had some Cuban customers at one of my restaurants. They fled Cuba when Castro took over going to Spain first and then coming to the United States. They loved the Tapas dishes they experienced while in Spain and asked me if I would do a Tapas night at the restaurant. I am always on board for something new and this is one of my favorites!

Here we go!

You’re going to be making three 3 egg omelets, so you’ll need 9 eggs. I like to whisk my eggs with a little heavy whipping cream using an electric handheld whisk. This beats a little air into the eggs which adds a little air to the egg mixture and makes the omelets fluffier! You can use a hand whisk if you don’t have an electric one. You’ll need a nice non-stick pan to make the omelets. Here’s the ingredient list for the omelets:

  • 9 eggs
  • 3 tbl heavy whipping cream
  • 3 pinches of salt
  • handful of spinach, chopped
  • 6 crimini mushrooms, sliced
  • 6 large shrimp, chopped
  • butter
  • olive oil
  • 3 more pinches of salt

For the special sauce:

  • 1 cup mayo
  • 1/4 cup ketchup
  • 1 tbl Worcestershire Sauce

You’ll also need some shredded cheese to top each layer. I like Asiago, but you can use Parmesan if you want to.

I bought this bag of cheese at Costco. Its cheaper than buying at the local store. So basically, make 3 omelets sauteing the ingredients, then adding the egg mixture. The cook the omelet like normal. I actually flip the omelet over to cook and set the top. If you’re not good at flipping. you can try using an over sized spatula, or you can put a lid on the omelet to set the top. If using the lid technique, make sure you don’t over cook the bottom (i.e. burn the bottom!).

Saute the ingredients.

Add the egg omelet mixture.

Cook omelet until set.

Slide out onto plate.

Top with 1/3 of the sauce and top that with some grated cheese. Repeat with the final two layers.

  

Above is the raw shrimp. Saute until thoroughly cooked.

I added some chopped chives for color. You can use parsley if you want. Makes at least 4 servings. I usually cut into eighths and have some over several days. This is a great do ahead dish. Sometimes I eat the slices cold! Tastes that good!

Caprese Omelet with Smoked Tomatoes

Caprese Omelet with Smoked Tomatoes and Basil Pesto

Well, everybody’s heard of a Caprese Salad, right? Fresh tomato and mozzarella with fresh basil in some form (I like to use my fresh made Basil Pesto). But how about in a Caprese Omelet? Let’s do it!

Here’s my typical Caprese Salad.

So we’re going to pretty much make that the filling in our omelet. However instead of fresh tomatoes, I’m going to use some smoked tomatoes. And instead of fresh mozzarella, I’m going to use, regular grated mozzarella. I am going to use my regular everyday fantastic basil pesto!

OK, here’s how I make an omelet. I put the eggs, a little bit of cream and a pinch of salt in a bowl and whisk the mixture in order to get some air bubbles. This time around I put the eggs, cream and salt in my Bullet and processed that for 20 seconds. This made an unbelievably fluffy omelet! Get as much air in those eggs as you can. I used to go on business trips to a small town in central Illinois. I’d have breakfast at this small diner sitting at the counter watching the short order cooks, well, cook! When I ordered an omelet the cook would put the eggs and some cream in one of those old time milk shakes mixer cups and put it on the mixer like he was making a shake. Lots of air bubbles in those!

Heat a nice non-stick pan with some olive oil and butter in it. Once melted, swirl it around. Add your nice and bubbly egg mixture to the pan. Once the edges start to set, take a rubber spatula and push the edges in towards the middle of the mixture, letting the liquid eggs fill the hole. I don’t like my eggs to be too runny, so I flip over whole omelet over to set the eggs on top. Then I flip it back and add my omelet fillings. You can use a spatula to do this, or you can turn down the heat so the bottom of the omelet doesn’t burn and cover with a lid so the contained heat will set the eggs on top.

In any case, once the eggs are set, add your toppings. I put a couple tablespoons of pesto on the omelet. Spread it around with the back of the spoon. Add your heated smoked tomatoes (I just heated them up in a small glass cup in the micro). And then top with a lite handful of grated mozzarella cheese. Turn the heat off and put a lid on it so the cheese melts. Once melted slide that delicious omelet onto a plate and enjoy that delicious Caprese Omelet!

Zoodles with Mushrooms and Chicken

Zoodles with Mushrooms and Chicken, a LCHF Pasta Alternative

I love mushrooms! When I get a real hankering for them I go to the local Farmer’s Market and buy some good local grown and sometimes wild picked mushrooms. I did buy some fresh maitake and shitake and a pack of dried lions mane mushrooms, but I used the fresh ones in another dish! For this dish I used Crimini Mushrooms that I got at the local store and the dried Lion’s Mane Mushrooms. And because I use Zoodles (zucchini cut into noodles) this is a LCHF pasta alternative. Check out how to make zoodles here.

I ground up the above dried mushrooms into a powder in my Bullet.

I started out by sauteing some chopped shallots in a pan with olive oil and butter.

I added the sliced Crimini mushrooms and sauteed for about 3 minutes.

I sprinkled about 3 tablespoons of my ground up Lion’s Mane mushrooms on top of the sauteed mushrooms. I used Porcini powder in my restaurant which has tons of mushrooms flavor. The Lion’s Mane was a little lite.

Next I added some white wine, heavy whipping cream and chopped chicken I had leftover from smoking a whole chicken.

Next add the zoodles, end pieces and all, to the mixture.

Add some salt and pepper to taste and cook the zoodles until warmed through. I like them al dente!

Looks good, but a little monotone in color. Next time I might add some chopped roasted red peppers to give it a pop of color.

Some grated Asiago cheese and we’re good to go! Enjoy this LCHF pasta alternative!

 

Smoked Tomatoes

Smoked Tomatoes

My wife’s garden is producing tons of tomatoes. So I’m going to take some, cut them up and put them in the smoker! Smoked tomatoes! Who’d a thought? This will impart a nice smoky flavor to the tomatoes which I will use on pizzas and sandwiches to start. They’ll be good on anything you would use a tomato (duh), even a BLT. I’m going to make a batch of oopsie rolls that I’ll use as my bread for the sandwiches. When I make a BLT I’ll spread one side with my smoked tomatoes and the other side I’ll put a fresh tomato. Don’t forget to use Primal Kitchens  Mayonnaise (made with avocado oil) and a good quality lettuce. I’ve been using living Bibb lettuce lately that I buy at Costco. But you should be able to get Bibb at any store.

So what did I do? I cut off all the blemishes from the garden tomatoes and that goes into the compost pile. The nice parts of the tomatoes I put in a bowl, added some olive oil, salt and pepper and tossed. Then I place them neatly on the smoker. I didn’t want to just dump them because some might have fallen through the grates! The next time I’m going to keep them on a ridged sheet pan because they were kind of tough to get off the smoker grate because they were really soft. That way I can just scrape the smoked tomatoes into a storage bowl. Also, I might keep them on longer to see if I could get them to firm up. If anyone tries that let me know how it turns out! I smoked theses at 250 degrees for 2 hours. Next time I might try 300 for 3 hours and hopefully get something of the consistency of a sun dried tomato, but it will be smoked tomatoes!

Caprese Salad

Caprese Salad

My wife’s garden produces an amazing amount of tomatoes in July and August and into September. They are so tasty! A Caprese Salad is one of the great ways to use them! Tomatoes and the rest of the nightshade vegetables have a lot of lectin in them. So if you have leaky gut problems, you should eat in moderation or avoid altogether.

However, most of the lectin is in the skin and seeds. So if you remove these, you’re good. Cooking also reduces the lectins. So if you’re making a red sauce and run the tomatoes through a tomato grinder that removes the seeds and skin and then cook the sauce, you are golden!  If you just want to remove the skin and seeds, bring a pot of water to a boil, cut a cross (X) in the bottom of the tomato (shallow cut, not deep), drop the tomato in the boiling water for about 10 seconds, remove, place in ice water to chill, remove and peel the skin off starting from where you cut the X. To remove the seeds, cut the tomato in wedges and scoop the seeds out with your thumb.

I digress, let’s get back to the Caprese Salad. You don’t need to do any of that for a Caprese Salad, however, you can remove the skin if you want to. My mother didn’t like it when I left the skin on tomatoes. The skin got stuck in her dentures and that was a no no!

The most complicated ingredient is the basil pesto, which I also make from my wife’s garden basil that she grows. You can find a Basil Pesto recipe here. I used pesto in my Caprese Salads in my restaurants, but you can just use fresh basil (cut into strips) and sprinkle on the salad for a quick and easy salad. So I have a ball of fresh mozzarella, a tomato and the last of a batch of basil pesto.

Cut the tomato and mozzarella into slices, arrange nicely on a plate, top with basil pesto (or just a chiffonade of basil leaves). I drizzled some balsamic reduction on top. You can buy that in the store too. It needs a little acidity, so use some kind of vinegar. Red wine is OK, but the reduction makes a nice visual statement. Add a pinch of salt to the tomatoes. Enjoy!

Versatile #LCHF Nacho Meat Mixture

LCHF Nachos

Just because I call this “Nacho Meat Mixture” doesn’t mean you can only use it for LCHF Nachos! Or only for Mexican style dishes. I used some of this to make a quick Beef Broccoli Stir Fry! I also used it pretty much as is to make Sloppy Joe’s! The key to this versatility is to not spice it up too much when you first make it. Going easy on the spices when you first make it will allow you to make a left turn and go to some other culinary place if you want to! To make it truly versatile, you can leave out the beef and just make a veggie mixture. Then one day you can make chicken tacos, the next day fish tacos, the next day beef nachos, etc, etc.

So what would you think are the main ingredients to put in a beefy nacho meat mixture? Well for me, you gotta have onions, peppers, tomatoes and some kind of beef. In this case, organic ground beef from grass fed cows. Plus spices like cumin, coriander, chili powder and cilantro. Just don’t go crazy with the spices so you can have that flexibility to do something else if the inspiration strikes! Here we go!

Ingredients

  • Olive oil and butter, 1 tbl each
  • Sweet Bell Peppers, chopped (a variety of colors is a must, like 1 each of red, yellow and green) or I bought a bag of those small peppers and used a variety of colors
  • 1 yellow onion, chopped
  • Tomatoes, diced (you can use a couple of fresh tomatoes or a small can of diced tomatoes)
  • 1 cup salsa
  • 1 lb organic ground beef, or ground bison
  • cumin, coriander, chili powder and cilantro (dry or fresh)
  • salt and pepper

Method

  1. Heat a large frying pan on medium heat
  2. Place the olive oil and butter in the pan
  3. When the butter has melted, add the onions and cook for a couple minutes while your chopping the peppers
  4. Add the peppers and cook for a couple minutes
  5. Add the ground beef, or as in this case, I used Bison. There’s not much fat in the Bison, so no need to drain the fat.
  6. Break the meat apart and cook until almost cooked through, about 5 minutes
  7. Add your spices being careful not to over spice. 1 tbl of each would be the upper limit. If you’re using fresh cilantro, a good handful chopped up would be good.
  8. Add your tomatoes and salsa
  9. If your mixture is too dry, add a cup or two of water
  10. Simmer to reduce liquid, cook the meat through and soften the veggies
  11. Taste for salt and pepper

I added a touch of BBQ sauce to the entire batch because I was going to eat a lot of this as Sloppy Jose’s!

You can eat it as is like above, or have it on an Oopsie Roll like a Sloppy Joe, er I mean Jose, like below.

You can use it on Tacos made with Melted Cheese “Tortillas”. Use some to make a Beef Broccoli Stir Fry. Or make a deconstructed LCHF Nachos with Cheese Crackers as Chips! Or as a quiche or omelet filling!

LCHF Nachos! Looks good!

 

Chicken Liver Pate

Here’s three thinks you need to do to make a good Chicken Liver Pate:

  1. Have lots of butter
  2. Have lots of heavy whipping cream
  3. Have some mirin

Butter is the glue that’s going to hold it all together. Cream is going to give it a nice smooth, rich creamy finish that will make you want more! And the mirin is going to give it that “Hmmmmm, what exactly is that that I taste but can’t put my finger on?!”

Yep, its going to be good! I don’t do much measuring when I cook, so I’m going to give this my best guestimate. Here we go!

Ingredients

  • 1 One lb container of chicken livers, thawed out
  • 2 large shallots, peeled and chopped
  • 5 tbls butter
  • salt
  • white pepper
  • 2 cups heavy whipping cream
  • Worcestershire Sauce
  • 1/4 cup mirin (sake liquor) or brandy

Method

  1. Melt butter in a large pan
  2. Add chopped shallots and cook for 2 minutes
  3. Add chicken livers spreading them out evenly around the pan. Let cook for a couple minutes, then turn each one over and cook the other side for a couple more minutes
  4. Add your spices, stir
  5. Then add your whipping cream, Worcestershire and Mirin or Brandy. Bring to a boil, then turn down and simmer for 5 minutes to reduce the cream and cook the livers through.
  6. Using a strainer placed inside a bowl, separate the solids from the liquid. Save the liquid!
  7. Place the solids in the bowl of a food processor. Start the processor. Then add the reserved liquid slowly. Scrape down the sides of the bowl and finish processing
  8. Place the mixture in small bread loaf pans lined with plastic. You can use other containers if you want. Use whatever you have. I put some right into a rigid ziploc container with no plastic because I was going to eat right out of the little container. If you want to turn out the pate on a serving dish, the plastic liner is the way to go! Place in the fridge to set, about 4 hours or overnight is the best.

Enjoy chicken liver pate with cheese crackers or Almond flour crackers or toasted coconut mug muffin slices!