EASY Choc *Souffle* & Keto Choc Mug Cake

EASY Chocolate *Souffle*

3 oz bittersweet chocolate - Lindt 85% dark chocolate
1/3 c half and half
1/3 c water
1/2 c unsweetened cocoa powder
8 egg whites
1/2 c sugar
powdered sugar

butter 6 3"-ramekins on bottom and sides
add sugar and tip the ramekins to coat the sides - discard any extra

Over med heat in heavy saucepan, heat half and half just until you see bubbles forming at the sides
Remove from heat and add shaved chocolate
Stir until melted

Set heavy pot over hot water, like a double boiler, add cocoa powder and stir.
Not sure why this has to be double boiler - I probably skipped this part.
Beat egg white on medium until foamy.
Add sugar 1 Tbsp at a time

Beat until you have soft peaks (about 3 min) do not overbeat
FOLD 1/3 of the egg white mixture into chocolate
Fold choc+1/3 egg white into the rest of the egg white
OK to have a few wisps of egg white.

Fill ramekins - leaving top 1/4" space at top.
Bake 14-16 min til top is lightly brown
Dust with powdered sugar and serve immediately

Adapted from Zen Can Cook


KETO CHOC CAKE IN A MUG or RAMEKIN

• 1 large egg
• 2 tablespoons salted butter
• 2 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 1 ½ tablespoons erythritol
• 2 teaspoons coconut flour
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder

melt the butter

stir in sweetener - then stir in cocoa

add the rest of the ingredients - then the egg

stir until as smooth as possible

60-75 sec in a microwave

50-60 sec if you split into two

whip some cream with an immersion blender if desired

Fish Tacos

Fish Tacos

Make crema ahead of time, if you have time, so it will thicken up.

Or OK to make it at last minute.

I used heavy cream and yogurt - 50-50 (1/4 cup each)

and added the juice of half a lime and salt

Some recipes call for sour cream and/or mayo instead of yogurt.

You want something thinner than sour cream and tangy and salty.

Mix and put in fridge. It will stay for a week.

For the tacos:

Low-carb flour tortillas

Fish - whatever you like - My favorite is Starfish crispy cod from Whole Foods. It is a private label and the portions are varied so it does not seem like it is overly processed. Whole Foods also has - 365-brand - breaded fish fillets. They are fine, but each portion is the exact same shape leading me to believe that they are more processed.

While fish is cooking, slice thin slivers of cabbage and red onion (or any onion - or green onions))

Pull cilantro leaves off stems

Make enough to have leftovers for next day and store all three in one container

Get the avocado ready

Have cotija cheese and sriracha on hand

Once fish is cooked, heat the tortilla.

Pile the fish on one side with cabbage and onion

Pile the avocado and cilantro on the other side

Drizzle crema and sriracha on all of it

You can mix those two together if you want pink sauce

Sprinkle cotija on top
Squeeze a little more lime juice on everything - optional

Fold in half

Lemon Meringue Pie

The secret is both flour and cornstarch

LEMON MERANGUE PIE

1 ¼ cup Sugar    

3 Tbsp. Flour

3 Tbsp Cornstarch

¼ tsp. Salt

1 ½ cup Water

3 Egg Yolks

1-2 tsp. Grated Lemon Rind

1/3 Cup Fresh Lemon Juice

1 T butter

Beat ¾ egg whites with ½ tsp. Cream of Tarter.

And dash of salt.  Gradually add 5 Tbsp sugar

and continue beating until stiff.  Set aside.

Mix dry ingredients and stir thoroughly with water.

Cook on medium heat until slow boil and boil for

two minutes on low heat. 

Stir egg yolks and add a couple spoonful of above

mixture to temper, then stir into pan and continue

cooking on low/medium heat for 2-3 minutes

Remove from heat and add lemon rind and lemon

juice, also 1 Tbsp. Butter – optional.

Pour lemon mixture into a pre-cooked pie shell.

Spread Meringue on top and bake in 350 degree

oven for 12 – 15 minutes or until lightly brown.

Cool before serving 

Easy Chicken / Tandoori Chicken

HELLMAN'S PARMESAN CRUSTED CHICKEN

4 boned chicken breasts (can be cut in half)

placed  on Reynold's Wrap Release on a

cookie sheet.

Mix 1/2 cup mayo with 1/4 cup grated parmesan

cheese and spread over the chicken breasts.

Sprinkle with bread crumbs seasoned with

Italian seasoning.

Bake at 425 degrees for 20-25 minutes.

TANDOORI CHICKEN - from NomNomPaleo

First make the spice blend unless you have some

1. 1 teaspoon ground ginger.
2. 1 teaspoon ground cumin.
3. 1 teaspoon ground coriander.
4. 1 teaspoon paprika.
5. 1 teaspoon turmeric.
6. 1 teaspoon salt. (leave out if you want salt-free blend)
7. 1 teaspoon cayenne pepper.

Course: Dinner

Cuisine: Indian

Keyword: chicken, gluten-free, keto, paleo, Primal, weeknight, Whole30

Servings: 6 servings

Author: Michelle Tam

Ingredients

• 1 cup full-fat coconut milk coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
• 2 tablespoons  tandoori spice mix (no salt added)
• 1 tablespoon Diamond Crystal kosher salt use half the amount if you are using Morton’s brand or a fine grain salt
• Juice from ½ a lemon
• 4 pounds chicken thighs bone-in and skinless
• 1 tablespoon coconut oil or fat of choice
• ¼ cup fresh cilantro leaves (optional)
• 1 lime cut into wedges (optional)

Instructions

• In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
• Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
• When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
• Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
• Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
• The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
• If desired, garnish with cilantro and serve with lime wedges!

Grandma Ellen's Cherry Pudding

GRANDMA ELLEN'S CHERRY PUDDING

In a 1 1/2 or 2 quart casserole cream 

1/2 cup sugar with

2 Tbsp. soft butter.

Sift together 

3/4 cup flour, 

1 tsp. baking powder, 

1/4 tsp.

salt 

and add alternately with 

3/8 cup milk.  Stir well. 

Drain the juice from one can of Sour Pie Cherries and 

add enough water to make 1 cup. 

Mix 1/3 cup sugar with 1 Tbsp. flour and stir in juice.

Add 1/3 tsp. almond extract, bring to a boil,  stirring

constantly.  Add a few drops red food coloring.

Pour hot juice over batter and spread the cherries

over the top. DO NOT STIR. 

Bake in 350 degree oven for 30-35 minutes.

Check after 20  or so minutes for doneness.

3 recipes - 2 for for Oatmeal Cookies + Clafutis

Top one is Wilma's Recipe - a nice chewy cookie
Below is a good bar cookie recipe

VANISHING OATMEAL RAISIN COOKIES

2 sticks margarine 
1/2 cup white sugar
1 cup brown sugar

2 eggs
1 teaspoon vanilla

1 ½ cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt (optional)       

1 teaspoon cinnamon

3 cups Quaker Oatmeal

1 cup raisins (I use golden)

Soften the margarine.  DO NOT USE SPREAD OLEO

Add white sugar and mix thoroughly, then add brown

sugar and beat thoroughly.  Add eggs and beat well.

Combine dry ingredients (not oatmeal) and add.

Stir in oats and raisins.   

Drop cookies on an ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Bake at 350 degrees – do not over bake.

Cool 1 to 2 minutes before removing from the rack.

For a coconut/nut cookie, use this recipe and

omit the raisins.  Add about a cup of coconut 

and ½ to 1 cup of nuts.

OATMEAL BARS

350 in 8x8-in pan
line pan with parchment paper
1/3 c brown sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
mix and add
1/2 tsp vanilla
1 1/4 c oatmeal
3/4 c flour (whole wheat if you like)
Stir in 1/3 c melted coconut oil and mix til crumbly
press half in pan
top with 1/2 c cut up fruit - strawberries or blueberries
1 tsp cornstarch
1 t lemon juice
1 T sugar
add rest of crumbled mixture on top and pat
bake 40 min til golden

OATMEAL CLAFOUTIS

Mix together
2 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
2 eggs
3 c milk
1 tsp vanilla

8x8 greased pan
let plump for a few hours or overnight
bake 350  - 45-55 min
add cranberries, strawberries coconut and-or nuts

Iowa Girl Eats' Chili (fast)

1. 
   
2. From Iowa Girl Eats blog
   • Spicy, Smoky, Sweet Chili
   • 
     
   • 1lb ground beef - or diced flat iron steak (salted for an hour)
   • 1 large shallot or 1 small onion, chopped
   • 2 garlic cloves, minced
   • salt and pepper
   • 29oz can tomato sauce
   • 15oz can Bush’s Vegetarian Baked Beans
   • 15oz can black beans, drained and rinsed
   • 3 tablespoons chili powder
   • 1-2 heaping tablespoons brown sugar
   • 1 teaspoon smoked paprika
   • 3/4 teaspoon salt
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon cumin
   • 1/4 teaspoon cayenne pepper (or more or less)
   • Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
3. 
   
4. SERVES 6
5. Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.

Wilma's Chicken Soup - short version

Note: I tried something different and I think it was even better.

I did not have any chicken broth - so I used 32 oz of water - a packet of ramen noodle seasoning and a tablespoon of the chicken stock paste that comes in a jar (Better Than Bouillon). I also added 2T of tamari - soy sauce or Worcestershire sauce would be fine in place of tamari.

If you don't have packets of ramen seasoning - use a heaping tablespoon of the Better Than Bouillon with the 32-oz of water

Wilma's Chicken Soup (EASY)

Wilma found this recipe and it is so easy and so good.
Long directions - details for people who have not done a lot of cooking may be found at this link:

http://jeanmariesrecipes.blogspot.com/2017/02/wilmas-chicken-soup-easy.html
This soup tastes even better the second day.

Chicken Soup

3 Tbsp butter or olive oil

1 onion - (white, yellow or red) chopped up

3-4 carrots sliced into 1/4-inch pieces - or chunkier if you are in a hurry

1-2 stalks of celery - sliced same as carrots 

2 Tbsp flour

Garlic to taste - fresh if you have it

1/2 tsp dried thyme (fresh if you have it - 1 Tbsp)

2 cans (15 oz) chicken broth or one (32 oz) carton - Swanson’s

1 1/2 lbs (or more) boneless, skinless chicken thighs - cut into 1 1/2-in pieces.

1 lemon

Pasta of your choice - Reame’s frozen noodles are good if you like the really thick homemade noodles. Any other kind of pasta is fine. 

Salt and pepper to taste.

Add a bay leaf during the simmering time if you like.

Heat butter or oil in heavy bottomed pan or soup pot.

Saute onion, for a couple minutes, while you cut up the carrot and celery.

Add the carrot and celery. Let them sweat while you get the chicken and broth ready.

Do not let anything brown. 

Add the flour, stir, cook for a minute - don’t let it brown.

Add garlic if you have it. Garlic powder is fine.

Add the chicken and 1 can broth (or half the carton) all at once. (or just add all the liquid at once - I can't see how it makes a difference.

Add the thyme.

Cover, turn down and let it simmer for 30 minutes.

Just simmer - not a boil.

If you do not want to watch it, put it in a 350 degree oven for an hour.

You may add the rest of the broth (if you only added 1/2 when you added the chicken) and cook the noodles in the broth, but I prefer to cook the pasta separately and add to the soup. Noodles that sit in the broth until the next day will get too soggy - so I always keep pasta and soup separately.

Right before serving - add the juice of one lemon (half if it is large)

And the zest too, if you have a zester or micro-plane

I only add the lemon juice to the amount that I am serving.

It seems to lose it's potency if it is put in the fridge overnight.

Taste and add salt and pepper to taste.

If you like - a sprinkle of parmesan or romano cheese is good, too.

To make it a little different - if you are tired of it by the third day - and you have sour cream - stir some in -

and that will make it creamy - or add cream if you have it on hand.

Beef Stroganoff

• • • 7 tablespoons olive oil, divided
      
    • 1 pound maitake mushrooms, torn into large pieces
      
    • 1 tablespoon finely chopped fresh thyme
      
    • Kosher salt, freshly ground pepper
      
    • 1 pound roast beef tenderloin, cut into 1x1-inch pieces
      
    • 1 medium onion, finely chopped
      
    • 2 garlic cloves, finely chopped
      
    • 4 cups low-sodium chicken broth
      
    • 1 cup heavy cream
      
    • ½ cup sour cream
      
    • 2 tablespoons Worcestershire sauce
      
    • 1 tablespoon Dijon mustard
      
    • 12 ounces egg noodles
      
    • 3 tablespoons unsalted butter, cut into small pieces
      
    • Chopped fresh parsley and fresh chives (for serving)
      
    • 
      
    • Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
    • Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
    • 
      Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through. 
    • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
      
      
    • Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
      

    
    
  • from BonAppetit
  • I use leftover steak - and roughly follow the sauce.

Not-yet-tried Choc Sweet Potato Pie

Chocolate Sweet Potato Pie from Paleohacks

Recipe by: Felicia Lim

Slice into this dreamy pie made with sweet potatoes, chocolate, and a dollop of coconut cream.

Tools

•  9-inch round pie pan
•  Large mixing bowl
•  High-speed blender

Ingredients

For the Crust:

•  3 cups blanched almond flour
•  3 eggs
•  ½ cup tapioca starch, divided

For the Filling:

•  2 cups sweet potato purée
•  ½ cup honey
•  ¾ cup melted coconut oil
•  2/3 cup coconut milk
•  1/3 cup cacao powder
•  ¼ t salt
•  Coconut cream, for topping
•  Chocolate shavings, for garnishing

Instructions

•  Preheat the oven to 375°F and grease a round pie pan with coconut oil.
•  To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
•  Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
•  Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
•  Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
•  To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
•  Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
•  When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!