Low-Carb “Gnocchi”

keto-low-carb-pasta-comfort-foodHave you ever ran 3 miles in the pouring rain?  I haven’t either until today.  Normally for me, 3 miles is meant to be a quick 30 min run, in and out.  Today, those miles weren’t quick nor easy.  It was a struggle once I got past the second mile.  I was cold, very wet and somewhat hungry.  The only thing that kept pushing me to keep on going was knowing as soon as I finished, I would get to come home and make this recipe.

Boy was I disappointed.  For the amount of work and elbow grease that I had to put in, my yield was fairly small.  I barely had a bowl full.  Also with each bite I took, I felt like I was eating a forkful of mozzarella sticks.  Not the warm, soft “potato pillows” I was expecting.  I ended up eating half a bowl for lunch to conquer my “post run hunger”.  I don’t think I’ve ever felt so physically full from eating such a small amount of food.  This definitely won’t be going into my weekly meal rotation.

keto-low-carb-pasta-comfort-food

But any who, if you try this recipe out please let us know what you think.  I’m curious to read what other people think of this dish.

xo – Kristin

Low Carb “Gnocchi”

adapted from the Primitive Palate

Ingredients

  • 2 cups shredded Low-Moisture Part-Skim Mozzarella
  • 3 egg yolks
  • 1 tsp granulated garlic
  • butter & olive oil for sautéing
Method:

First, place cheese and granulated garlic into a microwave safe bowl and toss around to combine.  Melt cheese in the microwave for about one to two minutes (or until the cheese has melted).  Then fold in one egg yolk at a time until a homogeneous dough forms.  Keep doing it until the cheese and egg yolk completely combine with one another.

                       

Then portion the dough into 3 or 4 equal size balls.  After that stick them into the fridge to chill for at least 10 minutes.  Once the balls of dough have chilled, roll out each ball into a 12 inch log on a lightly greased parchment (to keep from sticking).  Slice each log into one inch pieces (I even took a fork to give the pieces that gnocchi look).

keto-low-carb-pasta-comfort-food         keto-low-carb-pasta-comfort-foodIn a large pot, bring about a half gallon of salted water to a boil (like you would for normal pasta). Place all the gnocchi into the pot and cook until they float, about 2-3 minutes. Then strain into a colander.  While the water is boiling, heat a large pan on medium-high heat. Add a tablespoon of butter and a tablespoon of oil to pan.  Add the gnocchi and sauté each side for one to two minutes or golden brown.

keto-low-carb-pasta-comfort-food

I added marinara sauce to mine, but feel free to add any sauce you see fit.

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Putting the Bloody Mary in Jello-Shots.

bloody-mary-jello-shot-booze

When Rachelcakesmakes and I were trying to figure out what to bring to my brother’s tailgate, I figured we’d have to bring at least something that was boozy.  Then I found the two year old giant bottle of Absolute Peppar stashed away in the cupboard.  There is only one thing you can make with that and that’s bloody mary’s.  Put a bunch of college kids into the mix and let’s see if we can turn it into a jello-shot.

So we did a little bit of searching on the internet and found a recipe (who knew?!?).  We tweaked it a little bit.  Took out an ingredient or two, added a little bit of dill, (that little bit makes all the difference).  As a self proclaimed bloody mary “expert”, I prefer mine with a little bit more “bite”.  So we added a lot more worcestershire sauce than what the original recipe called for.

Keep in mind that this is a jello-shot.  So the vodka flavor is VERY strong.  We ended up sprinkling bacon flavored salt on the top to help mask some of that flavor.

Just a word of caution:  If you are NOT a fan of bloody mary’s this recipe is NOT for you!  

bloody-mary-jello-shot-ingredients          

Bloody Mary Jello-shot

adapted from the improv kitchen

Ingredients:
1 c. tomato juice
1 packet knox gelatin
¼ t. lemon juice
¼ t. garlic powder
¼ t. onion powder
¼ t. pepper (omit if using absolute peppar)
¼ t. salt
half tablespoon of worcestershire sauce (or as needed)
squirt of tabasco sauce
¾ c. vodka
flavored salt for the topping
Mix all ingredients except the vodka, gelatin, and celery stalks in a pot over medium heat. When liquid is bubbling, add gelatin and stir until dissolved. Pull mixture off the heat and let cool for 1 minute. Add vodka and then pour into little jello-shot cups.
If you try this out, please let us know if you end up liking it
xo – Kristin

How About ‘Dem Apples Galette

apple-gelette-homemade-fresh

Something about autumn triggers an innate need to bake something, anything. Combine that with apple season and the internets are bursting with apple baked goods. The most quintessential of all apple baked goods is apple pie. We decided to take a more free form approach and make an apple galette, which is essentially a pie baked on a baking instead of a pie pan. The advantages of a galette over a pie are that it is easier to transfer the pie dough to a baking sheet compared to a pie pan, and it is easier to serve and most importantly to eat (kinda like pizza).

We decided to make Jacques Pepin’s country Country Apple Galette. We liked the simplicity of the filling, just apples, sugar, honey, and cinnamon. It allows the flavor of the apples to shine. However his recipe calls for making the dough in a food processor, and that just did not sit right with us. I know if a food processor is good enough for Jacques, it should be good enough for us amateurs. However, the lure of the food processor pie crust is not all it’s cracked up to be. When you use a food processor, it’s much easier to over incorporate the fat into the flour; I know this from past crust fails. That being said, handmade pie dough does not have a reputation for being easy to make either.  There is the still the danger of over working the dough and letting the fat warm up. We looked at a few different crust recipes and ultimately decided to use Bon Appétit’s Flakiest Pie Crust. The method is described as “foolproof” and a “blow your-mind technique for the best damn all-butter crust”.  We were sold.  It is, to date my best pie crust making experience. However, we did have to put it back into the fridge mid rolling out, but that could also have to do with the fact that we had to pause for a few pictures. Also, it was pretty fun to work the butter into the dry ingredients with our hands.

rolling-pie-dough        fresh-michigan-golden-delicious-apple

Speaking of butter…I just want to say butter is simply the best. It is fundamental to baking and makes everything taste better. For greater exposition on this, I defer to the kitchn. Butter also reminds me of my Papa; he was repulsed by it. Just the sight of it would cause him to make some remark and/or facial expression of disgust. We grandchildren would taunt him by slathering butter on our corn on the cob say, “Oh Papa, doesn’t this look sooooo good? Do you want us to pass the butter?” But that was all in good fun and he knew it. We made sure any dish we prepared for him was butter free. If we tried to deceive him and the truth was found out, he would have never trusted us to cook the offending dish or anything that could possibly have butter, for him ever again. Recently my Grams confided in me that in later years she would sometimes sneak butter in her cooking and baking. And my Papa would remark that the food tasted really good, better than he remembered. Butter does really make everything taste better.

butter-delicious-unsalted-organic-kirkland

apple-gelette-cinnamon-sugarAs far the apples go, we veered slightly from the original recipe and used two golden delicious apples and two honey crisp apples, the recipe calls for four golden delicious apples. Both are great for baking (and just plain snacking) because of their firm texture and sweetness. One of the great things about autumn in Michigan is that fresh, local apples are readily available.

apple-gelette-honeycrisb-michigan        fresh-michigan-golden-delicious-apple

On the whole, our recipe mash up yielded a delicious galette. However, when making this again we would tweak a few things, primarily the quantity of dough used.  The crust recipe we used is for a double crust and we used half the dough, a single crust. However, it wasn’t quite large enough to accommodate the full four apples called for in the galette recipe (though the apples we used were on the large side). When the two crust recipes are compared, it is clear that a single crust isn’t quite enough. Even though we didn’t use all the apples, we still slightly over filled our galette; which resulted in some of the apples on the top getting dried out. Despite it’s short comings, our galette was a huge hit and was quickly devoured. Not too shabby for our first attempt.