Recipes 3 Special Plus, Healthy And Tasty

You don’t have to be a trained chef to create gourmet dishes at home. Our easy to follow directions will make you an expert culinary aficionado.

Our ingredients are carefully researched both for taste and for their health effects.

We have found ingredients and developed recipes that taste great and are good for you!

In the following post you will find a few of the most complete and delicious low carb recipies anywhere. We found scrumptious recipes and changed them to their low- carb counterparts.

They are delicious, delightful and easy to make. Most of the recipes in this compilation have an average of 1-50 grams of carbs per serving.

You may note that they range in difficulty. This is because the cooks who created them came from various backgrounds of culinary expertise.

Raisin Roll Delight

Ingredients:

3⁄4 cup cold water plus 2 Tablesps (very important) 6 Tablesps butter (3⁄4 stick)

3⁄4 cup vital wheat gluten flour

1/3 cup unbleached, all-purpose wheat (white) flour

trace of salt (two light shakes or to taste) 1 1⁄2 ounces of raisins

3 eggs

1 egg white


Preheat oven to 425f. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium- mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer then remove from heat.

but the sauce pan on a surface to cool. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to mix in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat the mix.

Once all eggs have been worked into the dough, stir in 1 1⁄2 ounces of raisins. The raisin rolls will not rise as high, but they will taste terrific.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large spoon to pour drops of the dough place them close.

Bake the rolls at 425f to 450f for about 15 to 18 minutes and check early until they are golden brown. You can use them the day they are baked or freeze them for later. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350f (no need to pre-heat), and bake for 5 minutes.

Raisin Roll Delight
You can use them the day they are baked or freeze them for later. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350f (no need to pre-heat), and bake for 5 minutes.
Keyword: cooking
Ingredients
Ingredients:
  • 3 ⁄4 cup cold water plus 2 Tablesps very important 6 Tablesps butter (3⁄4 stick)
  • 3 ⁄4 cup vital wheat gluten flour
  • 1/3 cup unbleached all-purpose wheat (white) flour
  • trace of salt two light shakes or to taste 1 1⁄2 ounces of raisins
  • 3 eggs
  • 1 egg white
Instructions
  1. Preheat oven to 425f. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
  2. Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium- mixing bowl.
  3. As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer then remove from heat.
  4. but the sauce pan on a surface to cool. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
  5. If you like, use your electric mixer to mix in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat the mix.
  6. Once all eggs have been worked into the dough, stir in 1 1⁄2 ounces of raisins. The raisin rolls will not rise as high, but they will taste terrific.
  7. Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large spoon to pour drops of the dough place them close.
  8. Bake the rolls at 425f to 450f for about 15 to 18 minutes and check early until they are golden brown.

Brussels Sprouts with Cream Cheese, Toasted Almonds and Nutmeg

Ingredients:

1 lb. Brussels sprouts, trimmed and cut in half 1/4 cup cream cheese, cut into small pieces 1/4 cup toasted, slivered almonds

sea salt and freshly ground black pepper freshly grated nutmeg


 

Cook the sprouts in rapidly boiling, salted water until tender. Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste. Transfer to a warmed serving dish and sprinkle with the almonds. 3 Carbs per serving

Mushroom and Pepper Topping

Ingredients:

2 Tbsp. extra-virgin olive oil

3/4 lb. sliced mushrooms

sea salt and freshly ground black pepper 1 cup thinly sliced bell pepper – red is nice 1 cup tomato sauce

12 oz. full-fat mozzarella cheese, grated 1 tsp. dried oregano, optional


Recipe good for you with Mushroom and Pepper Topping

In a large frying pan over high heat, heat the olive oil. Add the mushrooms, season with mushrooms out of the pan into a sieve to drain and add the peppers to the pan. Fry until the peppers are slightly limp. Add to the mushrooms salt and pepper and fry until they are browned and the liquid has evaporated. Scoop them out.

Preheat the broiler to high. Spread the tomato sauce evenly over the base and scatter with the mushrooms and peppers. Cover evenly with the cheese and sprinkle with the oregano. Broil until bubbly and lightly browned. Cool on a rack for a few minutes before slicing and serving.

Even though the cooks added to the recipe in his/her own way, don’t be afraid to make these recipes yours by changing ingredients to satisfy your own pallet.

I hope you enjoy them as much as we did.

Bon appetite!!

 

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