Diet doctor: Naan Bread

Naan bread is one of the things many of us miss when having a curry. While meat and vegetable curries lend themselves very easily to low carb eating, you can’t say the same for Naan Bread.  So it’s great to see a recipe for this first published in diet doctor and which came to my attention from our reader Shirley Yates who has her own low carb cooking blog.

 

Low Carb Naan Bread!
Published on June 21, 2017
Two pieces is only 3 net carbs!
Ingredients

¾ cup coconut flour
2 tablespoons ground psyllium husk powder
½ teaspoon baking powder
1 teaspoon salt
6¾ tablespoons melted coconut oil
2 cups boiling water
coconut oil, for frying
sea salt
Garlic butter

3½ oz. butter
1 – 2 garlic cloves, minced
Instructions
Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use.
Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.
Recipe taken from The Diet doctor: https://www.dietdoctor.com/recipes/low-carb

Yummy Lummy: Red hot chicken wings

These carry an Australian Government caution!

https://yummylummy.com/2018/01/06/super-hot-spicy-chicken-wings/#comments

Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
• 8 Chicken wings
• 1 Handful Queensland nuts
• 1/2 Handful Smoked almonds
• 1 Tablespoon Iodised salt flakes
• 1 Tablespoon Whole black peppercorns
• 1 Tablespoon Smoked paprika
• 1 Tablespoon Dried mixed herbs
• 2 Dried bird’s eye chillies
• 1 Tablespoon Chilli flakes
• 2 Handfuls Shredded kale
• 1 Packet Coleslaw
• 1 Tablespoon French mustard
• 100 mL Pouring cream
1. In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
2. Rub this into the skin of eight chicken wings.
3. Roast for 1 hour at 150 °C.

Nancyelle’s low carb pizza

JIM NEDVED’S TAKE ON NANCYELLE’S LOW-CARB PIZZA
WITH EGG, CHEESE & HERB CRUST.   This is a Neved family favourite which is
delicious, and avoids the excess moisture of cauliflower crusts.  You will need parchment or silicone liner and a pizza pie dish with perforations to allow steam to escape.                          

THIN AND CRISPY PIZZA CRUST

8 ounces mozzarella cheese, shredded
8 ounces cheddar cheese, shredded
(reserve a bit of cheese for sprinkling top, for final 4-5 minute broil)
4 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional

OTHER INGREDIENTS

 Store-bought spaghetti sauce (lowest sugar content you can find) or use tomato paste.

A bit of olive oil

Toppings of your choice such as:

 Mushrooms
Onions (sliced)
Peppers (all colors, chopped fairly large)
Italian sweet sausage (raw)
Pepperoni (sliced at store for pizza)

pic of pizza tin used for cheese-egg crust pizza (use w parchment paper)


First, p
re-bake crust:  Mix the cheeses, eggs, garlic powder & basil well. Line 16-inch perforated pizza pan with parchment paper. Evenly spread cheese mixture on parchment, almost to edge of pan, making it as thin as possible. Bake with oven rack in center position at 450 for 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it’s getting very dark on the edges and top, turn the oven down to 400 and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease.  Let cool a few minutes.  Spread on a 1/2 cup spaghetti sauce with spatula.

pic of cheese-egg pizza crust

Cook toppings – while they’re hot, you’ll top the pre-baked crust with them: Using 2 separate fry pans (1) cook Italian sausage, add pepperoni & warm, then put onto pre-baked crust which has sauce already on it; (2) in other fry pan, sauté in olive oil your mushrooms, peppers & onions till as done as you want when you eat them; then put onto pizza, on top of meat.  NOW INTO THE OVEN FOR A SHORT BROIL:  Sprinkle cheese you’ve reserved on top.  Keeping oven rack in center position, put in pizza (which already has all the hot ingredients on it) under the broiler until topping cheese & pre-cooked ingredients are bubbly, about 4-5 minutes.

Enjoy!

Makes 8 servings
Can be frozen

Nancyelle’s recipe was posted at LowCarbFriends®, a registered mark of Netrition, Inc.
On April 5, 2018, Low Carb Friends’ management announced that LCF’s forums would be permanently shut down.

pic - close up of finished pizza on cheese-egg crust                               

 

 

 

 

 

 

 

 

 

 

                               

 

 

 

      

Koolaidmom: Moroccan Chicken in the slow cooker

Slow Cooker Moroccan Chicken
• Servings: 6-8
• Time: 5 minutes prep. 6-8 hours on low
• Difficulty: easy

Ingredients:
• 3-4 lbs. split chicken breasts
• 2 tablespoons butter
• 1/2 onion, diced
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon coriander
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon powdered ginger
• 4 cloves garlic, minced
• 1 teaspoon salt
• 2 cups chicken stock
• 1 cup dried apricots, roughly chopped

Directions:
1. Optional: In a large skillet over medium heat melt butter. Add chicken to pan and brown on both sides. Remove chicken to bowl of slow cooker. Add onions to pan and cook until softened. Add onions to bowl of slow cooker. This will add more flavor to the dish but if you wish you can add chicken and onions to bowl of slow cooker without cooking. (My comment: doing this really makes a difference to the appearance and flavour of this dish)
2. Sprinkle cumin, turmeric, coriander, cinnamon, cardamom, Cayenne pepper, powdered ginger, garlic, and salt over the chicken. Pour the chicken stock over the chicken and cook on high 5-6 hours. After 3 hours add the apricots.
3. Once cooked through remove the chicken and shred if desired.

Angela Coleby: Rosemary Goats Cheese crackers

Goats Cheese Rosemary Crackers – 2 Net Carbs
Published on July 13, 2017 at Shirley Yates low carb food blog.

These delicious goats cheese crackers are flavoured with fresh rosemary and make a great gluten free and low carb cracker to have alongside with a dip.

Course: Appetizer
Servings: 12 Crackers
Author: Angela Coleby
Ingredients
1/2 cup (56g) coconut flour
1 teaspoon baking powder
4 tablespoons butter
2 tablespoons Rosemary, fresh
6oz (168g) Goats cheese.

Instructions
Put all ingredients into a food processor and blitz until smooth.
Spoon the mixture onto a piece of parchment paper, then place another piece on top. Gently roll out the dough until about 1 cm thick.
Cut out with a cookie cutter or shape by hand.
Place onto a baking tray lined with parchment paper.
Bake for 18-20 minutes until firm and golden.
Allow to cool or place in the fridge overnight for best results.
Recipe Notes
Makes 12 crackers
Nutritional Info per cracker – 99 Calories, 8g Fat. 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs

Natural low carb store: Chocolate cake

 

Ingredients

9 Eggs (medium)
300g Dark Chocolate (minimum 72% cocoa)
150g Inulin Powder
70g Unsweetened Cocoa Powder
30ml Double Cream
1 tsp Vanilla Extract

Method

(makes approx. 18 servings)

Pre-heat the oven to 140°C. Melt the chocolate in a heat proof bowl over hot water (bain-marie) then stir through the double cream. Whilst the chocolate is melting separate the egg yolks and egg whites into two bowls. Whip the whites to form soft peaks. Combine the egg yolks with the inulin very gently (do not mix). Add the melted chocolate mixture to the egg yolks then sift in the cocoa powder and add the vanilla and combine together. Fold in the egg whites. Pour into a large round spring form cake tin (buttered if non-stick or lined if not) and place in the oven for 40 minutes. Remove and allow to cool so the cake comes away from the sides of the tin slightly. Serve with berries and a dollop of cream!

Cooking without limits: Refreshing lemonade

Ingredients:
3 lemon juices
1 liter water
A bunch of fresh mint leaves
½ tea spoon Stevia or sugar substitute to taste
Directions:
Mix everything together. If you don’t have ice put the jar in the fridge. Enjoy!

My friend Marion says don’t plant mint in your garden. It is so easy to grow it will take over everything.  Plant it in a pot and keep it on your patio.