Wahooo, one of our curry recipes is featured in the Cedar Creek Gallery August newsletter. Look for a photo of me and Kellie the other newbie too. In August I started working part-time on weekends at this incredible gallery. Check … Continue reading
I made this twice in a week for visiting friends. It was a huge hit. So easy, I know people say its so easy to make but this really is. Unless you make the crust from scratch which does take some time. I say buy it from your grocery.There are now gluten free crusts in the health food store too. You can also make it without a crust at all. Also you can use egg whites instead of whole eggs and you can leave out the milk or cream. I have made it without the cream and it still turned out great. Just add more eggs to make up for the volume. One of the tarts I used 10 ounces of goat cheese and the other I just used 4 ounces but used milk to make the volume.
1 Prepared Pie crust 9 inch
4-8 ounces of goat cheese(not Feta)
3 large leeks
2 Large Eggs or 3 small eggs
4 ounces of cream light or whipping cream
1 4-6 ounce jar fig jam
Herbs your choice
Thaw pre made pie crust, pat into tart pan, shaping the edges into the ridges. prick shell with fork a few times.
Lay parchment paper over raw crust, fill with dried beans or pie weights.
Bake 350 for 20 minutes, remove from oven let beans cool, remove beans and paper. bake 10 more minutes until crust is golden. Let cool
Fill with egg mixture.
- Next slice white part of leeks and part of the green into thin rings, rinse several times, leeks are usually full of sand and grit. Cook the leeks in butter or olive oil until tender or caramelized. You can add a teaspoon of raw sugar to help caramelize leeks but it’s not necessary.
- Remove and drain on paper towel. Add to baked pie crust
- Add eggs, cream, goat cheese, herbs and spices to blender, blend until it looks creamy.
- Distribute the cooked leeks in the bottom of the shell
- Pour mixture into baked pie or tart crust over the leeks
This creamy soup is a favorite of mine when the weather turns chilly. I have made this recipe many times but changed things up today to make it even healthier.
1 butternut squash(roasted)
1 yellow onion
1 small red potato
1 medium sweet apple
1 tablespoon of coconut oil
2 cups stock( veggie or chicken stock work well)
1-1/2 cups unsweetened Coconut milk( you can use the coconut milk in a can but it is much higher in fat). I use the kind in the carton.
Plain yogurt (garnish)
1/2 teaspoon red pepper flakes
1 teaspoon Garam Masala
1/4 teaspoon Cumin
1 teaspoon ground Ginger or freshly grated
1 teaspoon Coriander
1 teaspoon Turmeric
or just use 1 tablespoon Curry spice mix
Slice butternut squash in half, scoop out seeds and pulp. Spray baking sheet with cooking spray or coat lightly with oil. Place squash facedown on baking sheet. Roast in oven at 400 for 20-30 minutes. To test for doneness poke with a fork,if it goes all the way through it should be roasted well. Let cool. Or you can peel raw squash,slice,remove seeds,chop and add to onions without roasting first, I just like the roasted flavor.
Add to your pot, chopped onions,carrots,apple and spices,cook until onions look clear. Add squash and carton of stock. Cook on medium high until mixture cooks down and vegetables are soft. Turn off the burner and let mixture cool a bit. Blend in blender until smooth. Pour back into your pan turn heat to low,add coconut milk. You should have a creamy soup that tastes like fall. You can change it up and use acorn squash instead of butternut.
You have a wonderful tasty,low calorie and low fat soup. I top mine with a teaspoon of plain plain yogurt but sour cream would be tasty too. Serve hot or cold. Enjoy!
I found this recipe while browsing through Pinterest. I found many versions but wanted to adapt this for my own taste and use lower fat ingredients. I tried using an english muffin but it did not work out,it tears too easily. I tried a soft burrito wrap too but it was either too soggy in the end or chewy. I am going to try my next recipe using a whole wheat pancake. This would be a great breakfast to make visitors or to change up your normal breakfast routine.
6 Organic Eggs
6 slices of thin deli turkey
1 Package of shredded cheddar,swiss or your favorite cheese
1 muffin tin
6 Slices of Whole wheat bread(crust removed)
Butter or cooking spray
Spices and seasoning
6 Cherry tomatoes
I have experimented with various versions of this dish, the photos show a version using sliced deli turkey,organic whole wheat bread,organic egg,thin sliced swiss cheese,shredded cheddar cheese and large cherry tomatoes.
You can add pre-cooked bacon,ham,soy sausage,turkey sausage,veggie cheese or go gluten free or vegetarian. I will make a veggie version soon and post the photos. I want to experiment with using zucchini,eggplant, butternut squash or white potatoes.
Spray or butter 1 muffin tin or 6 medium sized ramekins.
If using wheat bread it’s easier to form the bread to the muffin tin/ramekin if you flatten or roll the bread to make it more pliable and easier to work with. Remove the crust, I used a rolling pin to flatten out the bread layer. Instead of bread you could use shredded hash browns.
Next spray the ramekin or muffin tin with cooking spray or coat with butter,then add the rolled bread slice,add sliced meat, layer thin slice of cheese around the well you created with the bread, crack a raw egg into the ramekin. Add 1/8 cup of shredded cheese over the egg. I added the sliced cherry tomato on the top. Salt,pepper to taste.
Bake at 350 for 20 minutes or until egg is cooked to your preference. I like my eggs well cooked and I browned the cheese and tomato under the broiler.
Tip: To check for light,medium or well cooked egg,shake the muffin tin to see how the egg well shakes, it if looks too loose bake it a little longer. For my well done egg I baked for about 30 minutes.
Serve with a few slices of avocado,top with sour cream or salsa.
Calories depend on what type of bread and cheese you use.
For this recipe I estimate 230 calories and 25 carbs.
I wanted to make some corn muffins but most of the recipes called for wheat flour so I decided to use garbanzo bean flour instead. The Muffins turned out great except I found the garbanzo bean flour kind of dense.I may adjust the ratio next bake.
1 egg(I use liquid egg whites)
1 cup milk
2 teaspoons of baking powder
2 tablespoons of oil
pinch of salt
1 cup organic blue corn meal
1 cup organic garbanzo bean flour
Mix dry indigredients well, add liquid and mix slightly until dry indigredients turn wet. Spray muffin tins or use paper liners, fill tins 3/4 full and bake at 400 for 15 minutes or until firm to touch.
That’s it how easy can that be?
This may not sound great but trust me it is very tasty and easy enough to prepare, however there are a few steps but no less than if you created real pizza dough at home.
Cauliflower Crust Pizza
Recipe makes one about 1 12-inch pizza
2 1/2 cups or one medium head of cauliflower
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese (Save 1 cup for topping)
1/4 cup grated parmesan cheese (save half for topping)
salt and pepper
Garlic and onion powder
Favorite veggies thinly sliced
Place parchment paper on cookie sheet and spray it with nonstick cooking oil. Some recipes have used a pizza stone but I have not used one yet. So I stuck with a metal cookie sheet.
Wash a small head of cauliflower; cut off the florets, don’t use the stems they are a little bitter. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower.
Once cauliflower is cool enough to handle, put into a clean dish towel, this is a major point I tried to squeeze the cloth with the very hot cauliflower…wait a few minutes for the mixture to cool off, then wring the water out then wring it out some more.. You want to squeeze out as much water as possible. You want the cauliflower to be more on the dry side it will make the crust crisper.
Put cauliflower into a bowl, add 1/8 cup Parmesan cheese, 1/4 cup mozzarella cheese, pinch of salt, your favorite spices such as garlic or onion powder, then add your beaten egg and mix well.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Try to make it even all over so it will cook evenly. Cook in 350 degree over for 8-10 minutes until it gets crispy and brown around the edges. Cool the cooked “dough” then add pizza sauce, veggies, meat and the saved cheese. Place into a 350-degree oven until topping is golden brown and crispy. Let cool cut and serve.
This satisfied my craving for pizza with a very small amount of calories and carbs. Estimated for the entire recipe not per slice!
Trans fat: 0
Carbohydrates: 24 (net 10)
Average fast food pizza 380 Calories for 1/9 of the 12 inch pizza which is a very small piece.
Hot soup and a good book is a winning combination.This hearty and satisfing soup does the trick to chase away a gloomy day. I like to add extra veggies to my soups to add layers of flavor as well as the added benefit of more vegetables to my diet.
1/2 package of dry slit peas
1 32 oz. carton of vegetable stock
32 oz. of water
1 carrot diced
1 stalk of celery diced
1 clove of garlic minced
1 small onion diced
1 teaspoon extra vigrin olive oil
salt and pepper to taste
Option – add chili pepper flakes to spice up the soup
Rinse the split peas well, until the water runs clear. You can also soak the peas for an hour or so but it is not necessary. Add onion, celery,carrots and garlic to the small amount of oil in the bottom of your pot, cook until onions are clear and tender. Add in the peas, stock and water, cook on medium high heat until soup begins to boil, reduce heat, cover and let simmer for 30-45 minutes until tender. For a smoother soup blend in a blender or food processor until smooth and creamy.
This recipe is from our cookbook, I call it Flipped Over Eggs
- 2 tablespoons of olive oil
- 1 carton of Egg whites or egg substitutes
- 1-1/2 cup of grated low fat cheddar cheese
- (save 1/2 cup for the top)
- 1 sweet pepper diced
- 1 large zucchini grated drained
- 2 small red cold baked potatoes grated
- 4 Turkey sausage patties chopped or Soy
- sausage patties (or you can substitute
- chopped turkey or ham)
- 1 medium purple onion diced
- 1 garlic clove diced
- 1/2 cup of canned diced tomatoes
- 1 tablespoon coriander powder
- Garnish with fresh Cilantro leaves
- Plain yogurt or Greek yogurt Onion dip
I like to use cold baked potatoes for this recipe as they are easier to brown and they are drier than raw grated potatoes and fry up nicely.Sauté over medium heat the following: meats,onions, peppers, garlic, zucchini in a heavy cast iron or stainless steel skillet make sure the handle of the skillet is oven safe. Cook until onions are tender.Drain mixture onto a paper towel.Next add in grated baked potatoes and spread around to cover the bottom of the skillet this will be the top of the egg dish if you flip it over, it will form kind of a crunchy crust. Add cooked sausage, onions, peppers, garlic and zucchini on top of potatoes, next pour egg whites over mixture,add chopped tomatoes and cheese. Cover with a lid until egg mixture sets. Place skillet under a broiler until mixture rises and cheese is melted and kind of crispy. Removed and let sit for a few minutes. Slice into sections, serves 4-6. Top the slice with salsa and instead of sour cream try plain non fat greek yogurt. Something new I found is Greek yogurt onion dip,it adds a bit more flavor as a garnish.