Low-Carb Carrot Cake

Allow me to take this opportunity to state that just because something is low carb does NOT mean it is low calorie.  I run into a lot of people who think that just because my dessert has no flour or sugar in it means they can eat an absurd amount of it without any problem.  Almond flour is still almonds, and nuts are very calorie dense.  Butter is still butter.  Eat in moderation!

I was craving cake--real cake with frosting and layers--and I decided to convert this recipe that I've had saved forever into something more diet friendly, so I don't have to feel so guilty for eating it.

The cake came out a bit too moist (next time I might strain the carrots/pineapple in cheesecloth to get out the extra liquid) and the texture is not quite right, but it still tastes great.  Charles even had two pieces of it!  So I deem it a success.


Carrot Cake

Ingredients:

2 cups almond flour
2 cups Splenda (or equivalent of another sugar substitute)
2 t. baking soda
1 t. xanthan gum
1 t. salt
2 1/4 t. cinnamon
1 t. ground ginger
Pinch of nutmeg
1 lb. carrots, peeled (if you prefer) and sliced into 2-inch chunks (this was about 5 1/2 carrots for me)
1 cup chopped fresh pineapple
1/2 cup canola oil
1 t. vanilla extract
3 large eggs

Optional:
3/4 cup chopped walnuts
1/2 cup raisins

Instructions:


Preheat the oven to 350 degrees F.  Butter and flour two 8-inch round cake pans.

Sift together dry ingredients and set aside.

Place carrots and pineapple in a food processor and chop.  How chunky you want it is up to you.  I would also strain it, as I said, to remove excess liquid next time.

Mix wet ingredients together with the carrots and pineapple, and combine with dry ingredients.  Stir in whatever additions you like--we just used walnuts.

Pour into prepared pans and bake for 35-45 minutes (check that the cake isn't squishy in the center by pressing down on it--I find that the toothpick trick isn't useful with almond flour).

Allow to cool completely before frosting.

Cream Cheese Frosting


Ingredients:

2 8 oz. packages of cream cheese, room temperature
2/3 cup of butter, room temperature
2 cups Splenda (I used the granulated kind, it came out fine)
Zest of 1 lemon
Juice of 1/2 a lemon
1 T. vanilla extract

Instructions:


Beat together butter and cream cheese on a high speed until well-combined and fluffy, about 2 minutes (do not overbeat!).  Add in lemon zest, juice, and vanilla.

Beat in Splenda gradually until well combined.  Stop beating when the texture reaches a spreadable consistency.  Chill until it is time to frost the cake.

This made enough to frost the two layer cake entirely, and I still had a small bit leftover!

Enjoy, everyone!

Cinco de Mayo Megapost

Cinco de Mayo came and went a few weeks ago, but that doesn't mean I can't post the food my mom and I made to celebrate!  We love Mexican food, and we make some GOOD recipes.

On the menu was carnitas, a shredded (or cubed, depending on who you talk to) pork taco/etc. filling, frijoles charros, something I've had in many restaurants, but never like this (think pork & beans, but less sweet and more spice), a lovely relish for the carnitas, and black bean soup, which I'll admit isn't Mexican in the slightest.  More like American Southwest, but it was requested, so I will post it.

Carnitas are fairly simple to make, and you could definitely make it in a slow cooker as well as a dutch oven (I would probably leave out some of the liquid, though).

Carnitas


Ingredients:


4 pounds fatty pork shoulder, cut into 2-inch cubes
3 cups water
2 oranges, quartered
2 onions, quartered
6-8 cloves of garlic, peeled (adjust to your garlic tastes)
3 bay leaves
1 T. epazote (also known as Mexican oregano--if you can't find it, use regular oregano)
1 T. sea salt
1 T. ground cumin
1 T. whole black peppercorns

Instructions:

Put all ingredients into a 6 or 7-quart dutch oven (I used my Le Creuset) and bring to a boil, skimming the surface as necessary.

Lower the heat, allowing the water to simmer vigorously, and stir occasionally until the pork is fork-tender and the liquid has completely evaporated (the fat will be left in the pan).

 If, after 2 hours over low heat, the liquid has not mostly evaporated, scoop out the meat/onions/oranges with a slotted spoon and evaporate the liquid over high heat.

Preheat your oven to 450 degrees F.  Place pork back in pot/remove oranges and toss in the fat to coat. Place your pot in the oven and cook the pork mixture, uncovered, for 20 to 30 minutes until the meat is browned.  I had to stir mine once or twice to get everything properly brown, but you shouldn't have to.

Top with some lovely sauteed peppers and onion, if you like.

Carnitas Relish


Ingredients:
1 red onion, thinly sliced
8-10 pickled jalapeno slices, finely minced
1 small bunch of cilantro, stems removed and leaves chopped
3 T. of orange juice

Instructions:


Combine ingredients in a small bowl.  Cover and allow to marinate for at least 1 hour in the fridge.

Frijoles Charros


Ingredients:


2 cans pinto or black beans (these are traditionally made with pinto beans, but my local IGA does not carry canned OR dried pinto beans), drained and rinsed.
6 oz. bacon (6-7 slices), diced
1 large onion, chopped
2 cloves of garlic, minced
1/2 cup Mexican beer
2/3 cup of pickled jalapeno slices
2 tomatoes, chopped
2-3 T. brown sugar


Instructions:


Place bacon in a medium saucepan over medium heat and cook until the fat renders out and the bacon begins to crisp up.

Place onion and garlic in the pan and cook through until translucent and browned.

Place beans, beer, jalapeno slices, and tomatoes in the pan and bring to a simmer.  Cook until most of the liquid has cooked off.

Stir in sugar right before serving.  Top with some fresh cilantro.

Black Bean Soup


Ingredients:
2 cups of black beans (1 15 oz. can OR dried beans, soaked overnight) cooked as stated below
1 T. olive oil
1 onion, diced
1 celery rib, diced
1 large carrot OR 1 sweet potato, diced
4 cloves garlic, minced
1 t. cumin
2 T. medium heat chili powder
1/2 t. chipotle chili powder
1 12 oz. can diced tomatoes
4 cups cooking liquid and beans (from beans recipe below)  (If you don't have enough cooking liquid, chicken stock can be substituted)
1/2 orange or yellow bell pepper, diced
Salt to taste
Juice of 1 lime

Cilantro and sour cream to garnish

Instructions:

Take your can of black beans OR your soaked, dried beans and put them in a pot with 4 cups of water, 3 slices of bacon, 2 bay leaves, 1/4 of an onion, and 1 garlic clove, and simmer on the stove for 30 minutes.  Strain, reserving liquid, and removing onion, bay leaves, and garlic clove.

Put olive oil in a large soup pot and heat over medium heat.  Place onion, celery, and sweet potato or carrot in the pot and cook until tender.

Add garlic and spices and cook for about 5 more minutes.

Add tomatos, beans, liquid, and pepper, and allow to simmer for 30 minutes (or more), until pepper is cooked through.

Place half of the soup in a blender and puree (REMEMBER: YOUR SOUP IS HOT).  Pour back into pan and simmer a little longer, adding salt and lime juice.

Serve hot, with sour cream, cilantro, and perhaps cheese to garnish.


This is the next day's leftovers.  This meal is ACTUALLY pretty diet friendly if you skip the tortilla or have low carb ones (and if you reduce the sugar in the charro beans, but I find the amount negligible anyway).  It is high calorie, though, so watch your portions.  We also served salsa & guacamole (homemade:  Put half a red onion, 2 cloves of garlic, a jalapeno, and a bunch of cilantro in a food processor and pulse until chopped.  Scoop the flesh out of 2 avocados and add, pulsing until combined. Add the juice of 1 lime, salt to taste, and a dash of chili powder and cumin.).

Enjoy my Mexican food, everyone!

NOTE:  This is totally gluten free if the beer used for the beans is GF beer.  Sorry, I missed that!

Low-Cal Cabbage Soup!

I don't have a picture of this one yet, but it's very simple and very, very low-calorie.  Think under 100 calories per bowl.  You can also adjust it to what you have in the fridge, or whatever your tastes dictate spice-wise.

Ingredients:

1 T. olive oil
1 large onion, chopped
2 medium carrots, quartered lengthwise and chopped
2 stalks of celery, chopped
3 cloves of garlic, minced
1 28 oz. can of diced tomatoes
2 bay leaves
1 T. oregano
1/2 t. cayenne pepper
1 t. sea salt
1 head of green cabbage (or a mixture of your choice), thinly sliced and chopped (bite-sized)
6 cups of chicken stock
2-4 cups of water (depending on how strong your stock is, and how much water you want)
A dash of beef broth concentrate

Instructions:

Heat oil in a large stock pot over medium heat.  Add onion, carrot, celery, and garlic and sautee until tender, about 10-15 minutes.

Add tomatoes, herbs, and spices.  Bring to a simmer and add cabbage, stirring it in.  Allow to simmer for 5 minutes.  

Add stocks and water and bring to a simmer.  Cook for 30-45 minutes, until the cabbage is tender and flavors have melded.

Serve hot with a dash (or 20!) of hot sauce.

NOTE: This can EASILY be vegan if you just substitute the stock for vegetable broth.  Also, gluten-free people, check your bouillons/stocks/broths if you buy them at the store--THEY SNEAK GLUTEN INTO THOSE.

Chicken Paprikash

Good day, everyone! It's time to update, after neglecting to do it for so long.  My mother was visiting and I have been very busy, and diet-wise, I haven't been being very good.  But, I have some lovely recipes to post!

One of my problems with some of Kalyn's more saucy recipes is that the sauce often ends up being a soup and requiring some sort of starch (rice, noodles, something) to mop it all up and not be a mess.  This is great if you're not doing low-carb or if you have access to low-carb noodles (I don't), but when you're trying to go for as little carbs as possible, your plate ends up half-covered in sauce and you're left either trying to pick it up with your vegetables or licking the plate.  I actually found another recipe for this in one of my cookbooks, and I'll try it out next time and see if it's any less messy.

I'm going to directly link Kalyn's recipe because I didn't change a thing about it.  Here it is!  http://www.kalynskitchen.com/2006/04/chicken-paprikashfrom-recipe-archivess.html


And I'll post her directions as well, for the lazy.  But credit where credit is due.


Ingredients:
4 boneless, skinless chicken breasts, cut crosswise into strips about 1/2 inch wide
2 T (or less) sweet paprika (Hungarian paprika is best)
2 tsp. (or less) sharp paprika (Hungarian paprika is best)
1 tsp. crushed caraway seed (optional)
2 tsp. each butter and olive oil (or maybe a bit more, depending on your pan, use all olive oil if you prefer)
1 onion, chopped (don't chop too small)
1 can (14.5 oz.) diced tomatoes, drained very well (I like Muir Glen organic canned tomatoes)
2 cups homemade chicken stock or 2 cans (15 oz.) chicken broth reduced to 2 cups
1 cup bottled roasted red bell pepper, diced same size as onions (or more, if it's a 12 oz. jar I would use the whole jar)
1/2 cup or more low fat sour cream (do not use fat free)


Instructions:

I like to pound the chicken breasts slightly before I cut it into strips so the pieces are all the same thickness. Season chicken with 1 tsp. sweet paprika, salt and pepper.

Heat nonstick pan and add half the butter and half the olive oil. When oil is hot, saute chicken until cooked through and barely browned. Use slotted spoon and transfer chicken to plate.

Add rest of butter and olive oil to pan and add onion. Saute onion until just starting to soften, about 4 minutes. Add all the rest of paprika and caraway seed if using, saute 30 seconds. Add red pepper and tomatoes and cook about 2 minutes.

Add chicken broth and turn up heat to high and cook until sauce coats spoon, about 5 minutes. 

Mix in chicken and any juice from plate. 

Reduce heat to low again and stir in sour cream. Simmer until just heated through (do not boil once you've added the sour cream.)

**I added a couple of zucchini, sliced, to the pot when I added the chicken back in, and I thought it was a nice addition.

Enjoy, everyone!  

I'm hitting a running milestone today--5 miles!  Thanks to Runkeeper, which now forces me to make and keep goals :P.  Also, Charles finally comes home from London (his first time home in 5 weeks) and Diablo III was released!  It's an exciting day!

Blackened Haddock Lettuce Wraps with Fiery Mango Salsa

Let it be known: I like things hot.  If my mouth is on fire, I am happy.  Sometimes I over spice things for other people.  You are warned.  Check the heat before you use the amounts I use.  You also may want to switch the habanero pepper out for something more mild.  Here is a helpful site for the heat ranges of various peppers and chilis from around the world!

P.S. This amount of fish served one person.   I had plenty of mango salsa leftover, and enough spice rub for maybe two more filets.  Adjust accordingly.

Ingredients:


1 6 oz. filet of haddock (or other white fish), cubed up
1 t. olive oil
Boston lettuce leaves, washed and dried





Blackening rub:

1/2 t. half-sharp paprika
1/2 t. cayenne pepper
1/2 t. ground black pepper
1/2 t. salt
1/4 t. ground Szechuan peppercorns
1 t. Penzey's Trinidad lemon-garlic rub
1 t. chili powder
1 t. dried oregano





The mango salsa consists of:

1/2 cup diced mango
1/2 cup diced onion
1/2 habanero pepper, seeded and cleaned out, minced
2 T. lemon or lime juice
1 packet Truvia (or 2 t. other sugar substitute)
A pinch of black pepper





Instructions:

Place the cubed fish in a bowl.  Distribute 1 heaping tablespoon of the spice rub over the fish and toss to coat.

Heat the oil in a large pan over medium-high heat.  Add fish and pan-fry until, yes, blackened and cooked through, about 5-7 minutes.  Your kitchen may get smoky.

Serve hot, with salsa and lettuce leaves.  If I had an avocado, I would have added that as well!

I made cole slaw for a side.  I thought it would be good to cut the heat of the dish, and it did!

NOTE:
Chopping up chilis is serious business, especially when they're very hot.  Wear GLOVES while slicing them up, unless you want to experience a lot of pain in the case of touching near your eyes or other sensitive areas for up to 24 hours after slicing the chili(s).  In case it DOES get on your fingers, washing your hands and cleansing them with rubbing alcohol can remedy the heat.

Ack! Blogger has changed! It took me forever to figure out where the "New Post" button had gone!

I am back from a lovely two weeks visiting my parents and friends in Maryland, and also a somewhat bad eating week. Though I continued exercising, and the odd phenomenon has once again occurred where I continue to lose weight while eating badly, my jeans continue to get tighter (let's not also mention that I tripped on the drive back and ripped the knees of my favorite pair), so I'm going into a few weeks of South-Beach-phase-1-type cooking to lose the bit of pudge that seems to be gathering on my body. Silly body! Too much Five Guys and Cheeburger and beers and gin & tonics for you.

So, that means lower carb counts, lower fat (to which I typically say meh), lower calorie, and no alcohol. Tonight I cooked for myself another rendition of chili because it's essentially all I could make with what we had on hand in the freezer/pantry. Tomorrow and Wednesday, I'll be hitting the store/market and picking up MANY vegetables, fruits, and lean meats for recipes to delight you all with!

I have a recipe for Chicken Paprikash on hand to post, but I'll do that tomorrow, as tonight I'm just completely out of it and formatting the post would merely serve to annoy me.

Oh, did I forget to mention that Charles is in London now for three weeks on work? Yup, that's what he's doing, so many recipes may be especially light or vegetarian-friendly (since I can get away with making that when he's not here and I don't have to hear man-complaints about the meal not having meat).

In the meantime, it is Iago's hatchday today. He is one year old! One year out of around fifty, and he's spent the day being either very happy that I'm back or very angry that I left him for two weeks. But his thawed blueberries seemed to have appeased him a bit, and he's in better spirits than this morning! So, happy hatchday, Iago, you silly baby bird!

New posts coming soon! Stay tuned!

Stuffed Bell Peppers

Hi, everyone!

We are heading to Maryland this weekend to visit my parents (!!!) and so Charles can do some work for his company, so I don't know how much I'll really be around after Sunday.

I'm getting up what recipes I have at my disposal for your viewing/cooking pleasure.

And, see what happens?

I started this post two days ago and got busy. Whoops.

Stuffed bell peppers are one of my favorite go-to meals every week. Really simple, really tasty, and hearty! You can easily switch up flavors and go from southwest to Italian to Mediterranean to whatever. Have fun! Taste as you go!

Ingredients:

1 T. olive oil
1 onion, chopped
1 green bell pepper, diced
1 yellow or orange bell pepper, diced
1 jalapeno pepper, diced small (obviously, adjust this to your tastes)
2 cloves of garlic, minced
1 pound lean ground beef
1-2 cups black beans (or pinto or kidney, whatever you prefer), depending on how much you like beans (cooked, not dry)
2 cups canned tomatoes (if whole, chop them up a bit)
1 T. chili powder1 T. cumin
2 t. oregano
Salt & pepper to taste
2 cups grated cheddar cheese
4 bell peppers (green or other is your choice), tops sliced off and membranes/seeds removed

Instructions:

Preheat oven to 425 degrees F. Lightly oil a casserole dish big enough to place the standing, hollowed-out bell peppers in.


Heat oil over medium heat in a large skillet. Add onions and peppers and cook until soft. Add garlic and cook for 1 minute more. Add the ground beef and cook until browned. Stir in beans, tomatoes, and spices and allow to cook until most of the liquid has cooked off.


Once cooked to your liking, spoon filling into the bell peppers. If you have extra, save it! Or spread it around the peppers in the pan. Top with cheese and bake in preheated oven for 20 minutes, or until browned and bubbly on top! Enjoy!


**I was cooking for two, hence only two peppers.**

For an Italian flair, use more tomato, cut out the beans, use oregano and basil, and stir in some parmesan to the filling, topping everything with mozzarella. Yum yum! The possibilities are really endless with these.