LOW CARB Asian Style Crispy & Spicy Sesame Brussels Sprouts

My husband did not like brussels sprouts, until he tried
them cooked this way. (I called them "baby cabbages.")

Ingredients:
6 tablespoons butter
3 tablespoons toasted sesame oil
3 tablespoons avocado or coconut oil
1 1/2 pounds Brussels sprouts, halved
1/2 teaspoon dried crushed red pepper flakes
salt and pepper
3 tablespoons sesame seeds

Method:
In an extra large skillet, melt the butter and oils over medium heat. Add the Brussels sprouts and red pepper. Cook, stirring frequently, until golden brown, about 25 minutes. Sprinkle with the sesame seeds. Continue to cook until the sprouts are dark brown and crunchy, about 15 minutes. Season with salt and pepper and serve. Makes 6 servings.

Nutritional info per serving, approximately:
286.23 calories ~ 28.5 grams fat ~ 5.5 grams net carbs ~ 3.8 grams protein

Note: I found this recipe in a 2011 issue of celebrity chef Rachel Ray's Every Day magazine. Since then, I have found similar versions served in Asian and American food restaurants.

Red, White & Blue Layered Gelatin (Jello Dessert)

A pretty, tasty & patriotic
 special occasion dessert.

Ingredients:
3 envelopes knox unflavored gelatin
1/2 cup warm - hot water
2 (3 ounce) boxes of strawberry gelatin
1 box berry blue gelatin ~ 1.55 ounce box (makes 3 cups) or, a 3 ounce box (makes 2 cups)
3 cups milk
1 1/2 cups sugar 
1 1/2 teaspoons vanilla
3 cups sour cream (24 ounces)
strawberries and blueberries for garnish (optional)

Method:
Empty the unflavored gelatin into a small bowl. Stir in the 1/2 cup of water, until all of the gelatin is moistened.
For the first layer, prepare one box of strawberry gelatin and pour into a 9 x 13 glass dish. Let set, in the refrigerator, for 45 minutes.
While the first layer is setting, heat the milk, slowly to a boil, over medium/low heat.  (Be careful to stir, to prevent a skin from forming on top of the milk or on the bottom inside of the saucepan.) Add the sugar, vanilla and unflavored gelatin. Stir continuously and return to a gentle boil.  Set aside to cool at room temperature. When the milk mixture has cooled, stir in the sour cream. Blend well with a whisk or fork. Divide into 3 equal parts. Stir occasionally, to prevent from becoming too thick or set. 
Pour one portion of vanilla gelatin on top of the strawberry layer is set and firm. Chill 45 minutes. Meanwhile, prepare the blue gelatin according to the package directions. Set aside to cool at room temperature.
After the second layer is set, carefully add the blue jello to the pan. Allow to chill for 45 minutes, until set. Add another portion of vanilla gelatin. Chill for 45 minutes.
Prepare the second box of strawberry gelatin according to the package directions. Allow to cool. Carefully add to pan and continue ti chill for another 45 minutes. (As the pan becomes fuller, simply pour the layers on without removing the pan from the refrigerator.)
Add the last portion of vanilla gelatin and  allow to set for 45 minutes. Cut into 15 to 18 portions. If desired, garnish with fresh berries. Enjoy!

Note: This gelatin does take considerable time to assemble, but it is worth the effort. Great flavors and it looks impressive, too!

Red, White & Blueberry Muffins (With Cranberries, White Chocolate & Blueberries)

Three patriotic fruit muffins with 
tidbits of white chocolate crunch.

Ingredients:
3 1/2 cups all purpose flour
2/3 cup sugar
4 teaspoons baking powder
2 eggs, beaten
1 1/2 cups milk
1/2 cup canola (or vegetable) oil
1 cup fresh or dried blueberries
1 cup dried cranberries
1/2 teaspoon vanilla
hot water
1 cup white chocolate chips

Method:
Preheat oven to 375*. Lightly grease 19 regular sized muffin cups with butter and set aside.
Place the cranberries in a bowl and cover with boiling water. Add the vanilla. Set aside for 10 minutes. (If using dried blueberries,  cover with boiling water - no vanilla - and set aside for 10 minutes. After 10 minutes, drain the water and set aside.
In a large mixing bowl, sift together the flour, sugar and baking powder. Make a well in the center of the dry ingredients and set aside. Combine the eggs, milk and oil until well mixed. Add all at once to the flour mixture, gently stirring with a fork, just until moistened. (Do not overmix - the batter should be lumpy.) Gently stir in the berries and white chocolate. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes, or until an inserted toothpick comes out clean. Cool for about 10 minutes in the muffin pan, before removing. Serve warm or at room temperature.

Note: These simple muffins are light and tasty and they made our home smell great!

Chicken Kabobs (With Mushrooms & Pineapple)

Tasty Kabobs!

Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/3 cup finely chopped onion
2 cloves garlic, crushed
1/3 cup low sodium soy sauce
2 tablespoon salad or olive oil
2 tablespoons white wine
1/4 cup vinegar
1/2 teaspoon ground sage
pinch dill
black pepper
18 fresh mushrooms, washed & stems removed
1 yellow bell pepper, cut into chunks
1 red bell pepper, cut into chunks
18 fresh pineapple chunks
3 small oranges, quartered
1 large red onion, cut into chunks (optional)
wooden skewers
cooking spray

Method:
Combine the onion, garlic, soy sauce, oil, wine,and vinegar in a shallow dish. Stir in the sage and dill. Lightly pepper the chicken and add with the mushrooms to the marinade. Marinate several hours or overnight.
Soak the wooden skewers in water for 30 minutes. 
Bring 2 cups of water to a boil. Add the peppers and simmer covered for 2 minutes. Drain and set aside to cool.
Thread the chicken onto the skewers alternately with the veggies and pineapple, topping each with an orange wedge. Or, place the chicken pieces on skewers and alternate the veggies and fruits on separate skewers. Reserve the marinade to use while grilling.

Ready for grilling

Preheat the grill to a medium heat. Grill the skewers 6 inches above the coals/ heat, turning occasionally and brushing with reserved marinade. The chicken takes approximately 15 minutes to cook and the vegetables require 6 to 8 minutes to cook. Lower hood, if using one.(Or, cook in an oven broiler, 6 inches from the heat.) Serves 6 to 8.

On the grill

Note: I also pre-boiled miniature red potatoes for 5 minutes. Then I threaded them on skewers and grilled them for 15 - 20 minutes, brushing with the reserved marinade. Delicious!

Potatoes and kabobs

Chocolate & Cream Cheese Marbled Brownies

Marbled Brownies

Ingredients:
8 ounces semisweet chocolate chips
6 tablespoons butter
4 tablespoons butter, at room temperature
6 ounces cream cheese, at room temperature
2 cups sugar 
6 eggs
3 teaspoons vanilla
1 cup plus 2 tablespoons unsifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 cup chopped pecans

Method:
Preheat oven to 350*. Grease a 9 x 13 inch baking pan with butter. Set aside.
Place the chocolate chips and 6 tablespoons of butter in a microwave safe bowl or measuring cup. Heat for 30 seconds in the microwave. Remove, stir and microwave for 10 seconds more, if not completely melted. Stir until all of the morsels are melted and smooth. Set aside to cool.
With an electric mixer, blend 4 tablespoons butter together with the cream cheese. Gradually a 1/2 cup sugar, beating well. Blend in 2 eggs, 2 tablespoons flour and 1 teaspoon vanilla. Set aside.

Cream cheese mixture

With the electric mixer, beat 4 eggs until light in color. Gradually add 1 1/2 cups sugar, beating until thickened. Sift together 1 cup flour, baking powder and salt. Stir flour mixture into the eggs. Stir in melted and cooled chocolate, 2 teaspoons vanilla, 1/2 teaspoon almond extract and nuts. 

Brownie batter

Spread half of the chocolate batter into the prepared baking pan. Spread the cheese mixture evenly on top. Top with spoonfuls of remaining chocolate batter. Swirl with a knife to marble. Bake for 30 - 40 minutes, or until the top springs back when touched. Cool for 20 minutes before cutting and removing from the pan. Makes 2 dozen 2 inch square cake-like marbled brownies. Store in the refrigerator, in an airtight container.

Notes: 
1 1/2 cups cocoa powder and a 1/2 cup cooking oil may be substituted for the chocolate chips.

For Saint Patrick's Day, omit the vanilla from the cream cheese mixture. Add 1 teaspoon peppermint extract and and 2 to 4 drops of green food coloring. 

These flavor of these brownies continues to improve after they are chilled.

Butterscotch Rum & Pecan Truffles

Butter Rum & Toasted Pecan Truffles

Ingredients:
3 cups (18 ounces) butterscotch chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons rum extract
2 cups chopped pecans
waxed paper

12 ounces semi sweet chocolate chips
2 - 3 tablespoons shortening
1/4 cup butterscotch chips
1 teaspoon shortening (optional)
pastry bag (optional)
frosting tip (optional)
paper candy bonbon cups

Method:
Preheat oven to 275*. Line a baking pan with foil. Sprinkle the chopped pecans onto the prepared pan. Bake in oven for 3 minutes. Remove from oven, stir and bake for 3 minutes more. Remove and set aside to cool.
In a heavy medium size saucepan, over lowest heat, melt the butterscotch chips and condensed milk. (Stir constantly, just until melted.) Remove from heat and Stir in the rum extract and pecans until thoroughly blended.  
Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of the truffle mixture, between the palms of your hands, into approximately a one inch ball. Place on the waxed paper lined pan. Repeat until all of the truffle mixture is used. Chill for at least one hour.

Butter Rum & Pecan centers ready to
go into the refrigerator.

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. For Coconut Truffles, after dipping, sprinkle a pinch of toasted coconut on top of each truffle. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. Remove the tray from the refrigerator to decorate the tops of the truffles.
Place 1/4 cup butterscotch chips and the teaspoon of shortening into a small microwave safe bowl. Heat for 20 seconds and stir. (If not completely melted, heat for 10 additional seconds.) Drizzle with a fork or small knife to decorate the tops of the truffles, or place in a pastry bag, with a frosting tip to decorate the tops. 
Return decorated truffles to the refrigerator for at least 20 minutes. When the chocolate is set, place in candy bonbon cups. Place in airtight containers, with a piece of waxed paper between layers. Store in the refrigerator. Makes approximately 6 dozen.

Black Forest Cafe Goulash (German Beef Stew)

German Goulash & Spaetzle Noodles

Ingredients:
2 pounds lean beef or stew meat
1 cup diced onion
4 slices bacon, chopped
1 tomato, chopped
1 tablespoon smoked paprika
pepper to taste
1 1 /2 - 2 cups sliced mushrooms
2 cloves garlic, minced
salt to taste

Method:
Trim all fat from beef and cut into bite-sized chunks. Brown in a large pan with chopped onion, garlic and bacon. When completely browned, add tomato and enough hot water to cover. Add pepper and paprika. Boil for 10 minutes and then simmer for 2 hours (or longer), stirring occasionally and adding additional hot water as necessary. After the stew has simmered, add the mushrooms and salt. Continue cooking for 15 minutes. Serve with German potato dumplings, noodles or rice. Serves 6 - 8.

These traditional German noodles can be
purchased at some grocery and specialty stores
.

Notes: This recipe came from a German couple, Karl & Erma Herchert, who operated the Black Forest Cafe, in Big Bear, California.

Erma, Karl & I, in their lakeside
cafe, in the late 1970's.

Beef & Green Chile Casserole

 

A Light & Flavorful Casserole for Brunch or Dinner.

Ingredients:

1 tablespoon cooking oil

1/2 cup chopped onion

1/2 pound cooked shredded beef **see notes** (or ground beef, browned) 

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 teaspoon black pepper
2 (7 ounce) cans diced green chiles
1 1/2 cups grated cheddar cheese or Mexican cheese blend
2 eggs
3/4 cups milk
1/2 cup flour

Method:

Preheat oven to 375*. Lightly grease a 9 inch square pan with oil cooking spray or butter.  Saute onion in cooking oil for about 3 minutes. Add the beef, cumin, salt, and pepper. Stir to mix. Remove from heat and set aside. Cover the bottom of the greased pan with a layer of chopped green chiles. Layer the meat over the chiles. Sprinkle the cheese evenly over the meat. Sprinkle remainder of the green chiles over the cheese. Whisk together eggs and milk, then add flour and mix well, by hand or with an electric mixer. Pour the egg mixture over all of the ingredients in the pan. Bake for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Let sit for 3 minutes. Cut into four squares. Serve with rice, beans, salad and/or tortillas. Makes 4 servings.

Casserole and black beans

Notes: 
** To make shredded beef, place 2 pounds stew meat or chuck roast in a crockpot. Add one jar of salsa and heat on low for 4 to 5 hours. Shred with forks and use the meat for tacos, tostadas, nachos, enchiladas and other Mexican style dishes.**
This recipe can be doubled and baked in a 9 x 13 inch pan.

Capirotada (Mexican Bread Pudding)

Serving of Capirotada topped
with whipped cream. 

Ingredients:
butter for greasing casserole dish
4 slices of white or sourdough bread, toasted
3 cups milk
1/4 cup raisins
1/3 cup chopped pecans
3 ounces of cream cheese
1 cup packed brown sugar
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
3 eggs, well beaten
1 teaspoon vanilla
1/4 cup melted butter
whipped cream (if desired)


Method:
Preheat oven to 350*. Grease the bottom and sides of a 2 quart dish with butter. Cut the crusts off of the toasted bread. Cut the bread into small squares and place into the buttered dish. Heat the milk in a saucepan, on top of the stove, until scalded. (a "skin" will form on top of the milk) Remove saucepan from heat and carefully remove the skin from the top of the milk. Pour over the bread and let soak for 10 minutes. Combine the raisins and pecans. Sprinkle over the milk and bread. Cut the cream cheese into small cubes and scatter on top of bread mixture. Stir together the sugar and spices. Stir in the eggs and melted butter. Pour over ingredients in dish, stirring lightly, until well blended. Bake for 40 - 50 minutes, or until a knife inserted halfway between rim of dish and center of the custard, comes out clean.

Baked custard

Serve warm or cold. If desired, top with a dollop of whipped cream. Serves 6 - 8.

Notes: 
This desert tastes good warm or cold. (I like it for breakfast.) 
My husband didn't think he would like bread pudding, so he was pleasantly surprised when he tried this version.

White Chocolate & Macadamia Island Cookies

A delicious gourmet cookie!

Ingredients:
2 cups flaked coconut
3 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 cups (3 sticks) butter (room temperature)
1 1/2 cups packed brown sugar 
2/3 cup granulated sugar
2 teaspoons vanilla 
1/2 teaspoon coconut extract
2 large eggs
2 cups (12 ounces) white chocolate chips
2 cups chopped macadamia nuts
parchment paper (optional)

Method:
Preheat oven to 275*. Line a baking sheet with foil. Sprinkle coconut on the foil. Place in oven. Bake for 5 minutes. Remove and stir. Return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside to cool. (Turn off oven.) 
Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat together the butter, sugars and extracts until creamy. Add eggs and mix well. Gradually beat in the flour mixture until well blended. Stir in the white chocolate chips, coconut and nuts. Cover and chill in the refrigerator for one hour or overnight.

Dough

Preheat oven to 350*. If desired, line cookie sheets with parchment paper. Roll tablespoons of dough into balls approximately 1 1/2 inches in diameter. Place about 2 inches apart on the lined cookie sheets.

Cookie dough, ready to go into the oven.

Bake for 8 - 10 minutes, or until the edges of the cookies are lightly browned. Cool on cookie sheets for a few minutes, before moving to wire racks.  

Baked cookies cooling on cookie sheet.

Finish cooling completely on the racks. Store in an airtight container in the refrigerator. Makes 8 - 10 dozen. 

Notes:
Macadamia nuts are expensive, so try and buy them from a store that carries them in bulk. They do not need to be salted, but they should be roasted and not raw.