Hellfire chili

Around here Halloween is a big deal. I always make chili for Halloween, it's so easy and holds really well to eat at anytime during the holiday without much preparation.

 My Son and I collaborated on our first attempt at making the hottest chili we could. It was darn good, it could have even been hotter for both of us next time we will add more habeneros.

Hellfire chili

2 pounds ground beef
1 diced red pepper
1 diced bell pepper
1 diced onion
10 crushed garlic cloves
20 jalapenos diced with seeds (from our garden)
3 devil peppers diced with seeds (from our garden)
3 habaneros diced with seeds
half a can of chipotle chilies with adobo
2 beef large bullion cubes
2 tablespoons hot new mexican chili powder
2 teaspoons cayenne pepper
1 teaspoon of cumin powder
1 teaspoon crushed dried pepper flakes
1 teaspoon granulated garlic
1/2 dried oregano
salt and black pepper to taste
1 28 oz can diced tomatoes
1 8 oz can tomato paste
1 8 oz can tomato sauce

Saute ground beef gently till no longer raw, add the rest of the ingredients except diced tomato, paste, and sauce, cook on low about 2o minutes then add in the diced tomato, paste, and sauce simmer for a couple of hours or longer. If you want it thicker simmer with the top off. Adjust the seasonings if needed. We had it topped with grated cheese, sour cream, and avocado.

More time to enjoy the holiday!

Forgotten cookies (low carb)

These cookies are another recipe from my childhood, I remember my mother putting these in the oven in the evening and taking them out of in the morning. They are so worth the wait.

Forgotten cookies

2 egg whites (I made mayo with the yolks)
1/3 cup of truvia
1 tablespoon polydextrose (not necessary if you don't have)
1 teaspoon vanilla
pinch of salt
1/4 cup chopped toasted walnuts
1/4 cup chopped chocolate (I used lindt 85%)

Heat oven to 350, whip egg whites with the salt and vanilla in a metal or glass bowl free of grease residue adding the truvia mixed with the polydextrose (if you have it) a bit at a time. Whip to stiff peaks, gently fold in the nuts and chocolate. Drop spoonfuls on a foil lined cookie sheet. Put the cookies in the oven and turn it off leaving them undisturbed overnight or 6-8 hours hence the name forgotten cookies. It's best not to make these in rainy weather because they don't get quite as crisp, coincidentally we had a sprinkling of rain overnight so mine didn't get as crisp as I like. I'm thinking they would be great crumbled over my homemade ice cream.

Almond encrusted shrimp

My son and I had a luxurious dinner today we both love shrimp so I made them my favorite way.

I started with 2 pounds of large shrimp, took the shells off and butterflied them. I dipped them in beaten egg and spinkled with pappy's 50% less salt seasoning then dip in almond flour. I Put them on a foil lined cookie sheet brushed with melted butter, bake in a hot 450 oven for 10-15 minutes. I make a sauce of sugar free ketchup, garlic chili sauce, and lemon juice to dip them in.

I'm still using my back up camera.

Pumpkin bread (low carb/grain free)

These are heavenly! My daughter and I both ate two of these. I halved the recipe and got 12 regular sized muffins. The picture doesn't do them justice. My regular camera is having issues so I had to use my backup. I hope to take a couple better pictures tomorrow.

Pumpkin bread

3 cups almond flour
1/2 cup polydextrose (not necessary but makes them velvety)
1/2 cup of erythritol
1/4 cup xylitol
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
couple dashes of mace
1/2 teaspoon salt
1 teaspoon vanilla
few drops liquid stevia
6 eggs
6 tablespoons of softened butter
1 16 ounce can pureed plain pumpkin
1/2 cup chopped toasted walnuts

Mix well first 10 ingredients in a small bowl, then mix the rest of the ingredients except the nuts in another bowl combine the wet and dry together add in the walnuts. I baked in silicon muffin cups at 325 for 35-40 minutes
Last year I baked the batter in mini loaf pans. You can frost them with cream cheese frosting but it's not necessary, they're so good all on their own.

I hope to get my camera repaired soon or even better get a new one I'm not happy with these pictures!

Sesame chicken

Sesame chicken is so tasty and very quick to make, it can be ready in a few minutes.

I sauteed zucchini noodles in butter then removed them to a plate.

Then I sauteed a slivered chicken breast in the same pan with a bit more butter, adding a splash of soy sauce, sesame oil, chili sauce, granulated garlic, and a pinch or two of xanthan gum to tighten up the sauce.

Then I browned up a tablespoon of sesame seeds for garnish and a bit more chili sauce on the top.

Oopsie batter versatility

This is the most inventive recipe from Jamie at Your Lighter Side... I wanted to make waffles and hot dog buns for kraut dogs. I used half of the batter to make a waffle and half to make two hot dog buns. It worked out perfectly!

I love the texture, crisp, crunchy and tender all at the same time.

I spread the other half in two elongated buns like hot dogs buns on a sheet pan on parchment and baked on 300 for 20-25 minutes. You still want them soft and able to fold around your dog.

Satisfied my craving for kraut dogs!

Chili colorado

Chili colorado it's really quite easy, maybe a little time consuming. I used this recipe as a guideline here. This is my version.

Chili colorado

3 lbs chuck roast cut in cubes
3-4 cups water
6 ounces dried california chilies
6 ounce can tomato paste
half an onion finely diced
8 cloves of garlic crushed
2 teaspoons of cayenne pepper
1 teaspoon ground chil de arbol
1 teaspoon cocoa powder
1 teaspoon of oregano
2 large beef bouillon cubes
salt and black pepper to taste (I used 1/2 teaspoon each)
olive oil

Cover cubed beef with water and bring to a boil, turn down and simmer till almost soft maybe 2 hours.

While the meat is simmering take dried chilies remove the stems and seeds then toast in a dry pan till warm, cover with boiling water for 30 minutes. Add the chilies, garlic, and oregano in a blender with enough soaking liquid to blend, then strain though a fine strainer. I used a spatula to push it through.

remove  meat to a plate, strain broth through cheese cloth, set aside. Brown meat in olive oil then add onion and garlic for a minute.

Add the rest of the ingredients and enough broth to your liking simmer for additional 40 minutes. Adjust the seasonings if needed.

Serve with cilantro, sour cream, and avocado.

Kombucha

This isn't my recipe but I wanted to share. My Son announced he wanted to make Kombucha, a fermented tea drink with many health benefits, so went shopping for all the supplies and got started.

While backpacking his friends told him of this wonderful elixir and he was curious. I have always wanted to try making Kombucha but I never have. I will post how it turns out in about 3 weeks and a recipe if all goes well.

Spaghetti squash

I saw these pretty squash at the farmers market, it's bright orange so I asked what kind of squash it was, I was told spaghetti, I had never seen one this color so I had to bring it home and try it.

It's easy to prepare, I poked the squash a few times with a wooden skewer to let out the steam, put it on a foil lined sheet pan and into a hot 400 oven for 1 hour. I let it cool for a few minutes then cut it in half, raked it with a fork to separate the the strands. It seems like this squash may be a cross, the spaghetti strands are shorter and more delicate with a mild pumpkin flavor, so good! If you come across this orange spaghetti squash be sure to try it.

I served it with butter, parmesan, and fresh cracked black pepper. Mmm what can I make with it?

Doesn't it have the prettiest orange flesh?

Cheese crust pizza

I was lazy but wanted some pizza. I made a crust out of just cheese. It was delicious!

This is how I did it. I took about 2 cups mozzarella spread it in a thin circle on a piece of parchment paper, then with a pizza peel put it on a baking stone in a preheated 450 oven it will melt and brown up, I slightly under cook it so it doesn't over brown, I'll be putting it back in the oven with the toppings, then I take a spatula and flip it over and brown the other side, remove from the oven and add pizza toppings, I used a tablespoon of pizza sauce, some more cheese, pepperoni, sausage, olives, and crushed red pepper. Oops, I forgot parmesan in the picture.

Then back in the oven till browned and perfect! If you want the top really browned run it under the broiler till brown to your taste. The fat in the cheese is released and pools on the bottom if it bothers you blot with paper towels. It bakes up quicker than a traditional pizza so if you want to add veggies like onion, peppers,  mushrooms, or cubed eggplant I suggest sauteing it first.

It's a little floppy but oh so good, I really don't mind, it's the taste I'm after!

¿Bread? pudding with vanilla sauce (low carb, grain and sugar free too of course)

My family asked me to make some bread pudding last week so I made a traditional recipe and was thinking how can I make a low carb bread pudding, this is what I came up with.

Bread pudding with vanilla sauce

3 cups low carb bread cubed and toasted (my recipe here)
3 eggs
3/4 cup cream
1/2 cup water
1/4 cup vanilla torani syrup
2 teaspoons of cinnamon
2 tablespoons erythritol
2 tablespoons xylitol
1 teaspoon vanilla

Toast the bread in a low oven till dry, don't brown to much. Mix the rest of the ingredients and add the toasted bread cubes, let soak for and hour. Turn into a greased 8 inch loaf pan bake on 325 for 50 minutes checking the middle with a knife. Here it is going in the oven.

Vanilla sauce

1/2 cup cream
2 eggs
2 tablespoons erythritol
2 tablespoons xylitol
1 teaspoons vanilla
few grains of salt
cream to thin if needed

Beat cream, eggs, erythritol, xylitol, and salt in a small saucepan on medium low with a whisk. Cook stirring continually until just about to boil, pour into a bowl set in ice water to stop the cooking, add vanilla, maybe even some rum, thin with cream if needed.

I like to slice the bread pudding but you can scoop it with a spoon, add the vanilla sauce, enjoy!

What a treat! Next time I'm definitely going to add some toasted nuts. It would be good with some chopped chocolate added too.

Chicken and sausage kabobs

I got this recipe from Linny, a fellow low carber on a low carb message board, it sure tastes good and is so easy.

The Best Chicken and Sausage Kebabs Ever!

4 boneless skinless chicken breasts
1 1/2 lbs mild Italian sausage
1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.

I broiled them in the oven about 8 minutes per side. I served it with butter sauteed zucchini.

Cheesecake muffins

I like these with coffee in the morning. Here is where I found this recipe.

Cheesecake muffins

16 ounces cream cheese softened
1/2 cup sweetener (I use torani vanilla syrup)
2 eggs
1/2 tsp. vanilla

I blend everything with a stick blender, divide into 12 silicone muffin cups on a cookie sheet

Bake on 350 for 20 minutes careful to not over bake.

As they cool the middle sinks in.

I put a dollop of torani sweetened sour cream in the depression.

There is so many ways you could flavor these little gems like some sugar free jam, sugarfree pumpkin butter, or a drizzle of chocolate, but I like them plain.

Saucy burger on an eggplant bun

Oh my, was this good!

Here is how I prepared this great lunch. First I sliced an eggplant in 1/2 inch slices, brushed them lightly with olive oil putting them on a parchment lined cookie sheet into a hot 425 oven they go till crisp and browned.  I sauteed sliced onion and green peppers in a bit of butter, while they're cooking I mix into ground beef some pappys 50% less salt seasoning, black pepper, a jalapeno diced, and a couple of crushed garlic cloves then form the patties, push the peppers and onion to the sides of the pan then adding in the beef patties to cook on medium adding a couple tablespoons of water and a lid to kind of steam them. I added some jack cheese to the top of the burger just before they're done. Assemble the burgers using eggplant slices for the bun, I piled the peppers and onions on top with sugar free ketchup I served with some tiny dill pickles and a hot red pepper.

These eggplant slices make a good bread substitute for the burger.

Stuft peppers

Stuft peppers are one of my favorite meals. I used to use rice in this recipe but have changed the rice to cauliflower to cut the carbs. Here is my recipe idea. First I cut up all the veggies.

Stuft peppers (not stuffed)

1 pound ground beef
4 green peppers tops cut off and seeds removed
1 onion chopped (I had half red and half white onion)
1 orange pepper chopped
1 green pepper chopped
3 cups chopped cauliflower
1 large tomato diced
1/2-1 cup shredded cheese
parmesan to taste
garlic to taste
herbamare seasoning to taste
pepper to taste

Brown the ground beef and set aside in a bowl, then saute cauliflower with  onions, peppers, and garlic when soft add diced tomato, herbamare seasoning, and pepper, add back in the ground beef and cheeses saving a bit for the tops.

While that's cooking prepare the peppers cut the tops (or as in my case I cut one on the side because it didn't stand up) and remove the seeds.

Fill the peppers with the stuffing, a bit of cheese on the tops and don't forget the cute little hat, I add the extra filling around the peppers, if it gets dry add a bit of water, bake on 375 for 40-50 mins covering with foil if needed till nicely browned and bubbly. Let cool 20 mins if you can wait.

To eat slice down the middle.

Turnip gratin

Do you like potato gratin? I know I do but the carb count is much to high for me. I used turnips instead, I like it better! Here's what I did.

Turnip gratin

3 or 4 good sized turnips skinned and sliced thin
2 tablespoons butter
cream maybe 1/2 cup
1 1/2 cups cheese I used gouda this time
tablespoon small diced onion
pinch of salt
pepper to taste
parmesan if you want

Heat butter in a skillet and saute the sliced turnips covered with a pinch of salt, go easy on the salt because the cheese your going to layer it with later is salty. Soften the turnips without getting to much color. You can skip this step but I prefer to soften the turnips before assembling the gratin.

In a buttered casserole dish add 2 tablespoons of cream in the bottom and swirl around then add a layer of sauteed turnips, a bit of diced onion, half a cup of cheese, couple tablespoons of cream, and lots of pepper, then make another layer. Mine has 3 layers end with cheese on top with a bit of parmesan if you want. It would be good with some diced ham, or bacon too or even pepperoni added.

bake on 350 for 30 minutes until nicely browned, let cool before serving.

A wonderful fall side dish.

Almond flour low carb loaf

I have been thinking about making a loaf of bread for a few days, ok so today was the day, isn't it pretty! I used these recipes as a starting point here and here

Almond flour low carb loaf

16 oz farmer cheese
4 eggs
1/2 cup of softened butter
3 cups almond flour
1 teaspoon baking soda

In a food processor add farmer cheese, eggs, and softened butter, process till smooth add in almond flour and baking soda process till combined. I baked mine in an 8 inch glass loaf pan. Grease pan well, next time I will use a piece of parchment in the bottom. Bake for 50 minutes on 350

This bread has a lovely texture

I got 12 good sized slices a few went missing before this picture!

It would be so good with some egg salad, or cheese toast with a fat slice of tomato, also good toasted with butter and sugarfree honey.