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Sunday, August 8, 2021

Baking Bread without the Flour





Did you believe me when I said "without flour"?
Well, you better :)



What you'll need:

12 egg whites (separated from whole eggs)
¼ cup powdered sugar substitute of your choice (i used Lakanto's for baking).
½ teaspoon salt
½ teaspoon cream of tartar (to help stabilize the whites)
Primal Kitchen Avocado Oil Spray (I didn't have the spray so I just wiped the baking pan with avocado oil. If you end up doing the same rub the oil liberally)








How to do it:

1. Preheat the oven to 325 degrees F.
2. Separate the eggs and place the whites into a large bowl or stand mixer.
3. Add your sugar substitute, salt and cream of tartar and whip the whites for a few minutes until VERY stiff. 
4. Turn the mixer to low and gently mix the Jay Robb egg white protein powder into the whites.
5. Grease a bread pan with oil spray and fill with your beaten egg.
6. Bake for 30 minutes or until golden brown.
7. Turn oven off and leave bread in the oven for 15 minutes to avoid the bread from falling.
8. Let completely cool before cutting or the bread will fall. Cut into slices.
9. Store leftovers in the fridge for up to 4 days or in the freezer for up to a month.

Option: Make bread into 18 buns on a greased cookie sheet bake for 13-15 minutes.

Nutritional Information:
32 calories, 0g fat, 7g protein, 1g carbs, 0g fiber


Verdict:
I, personally won't eat this plain, the somewhat bouncy texture is throwing me off. I have, however, have eaten this with peanut butter and did grilled cheese with it.

By the way, the original recipe calls for allulose. I tend to get very gassy with that so I opted to use my favorite sugar substitute instead (Lakanto's Monkfruit).


grilled cheese




source: https://mariamindbodyhealth.com/protein-sparing-wonder-bread/

Monday, July 19, 2021

Carnivore Cheese Sticks

 Here's another low carb recipe.


                                     





What you need:
1 pound ground beef
1 tsp fine sea salt
8 mozzarella string cheese (i did eden cheddar cheese cut in thick strips)
8 thin slices bacon (emphasis on thin, or else you'll be baking this forever)


How you do it:
1. Preheat oven to 400F.
2. Prepare baking sheet by lining up parchment paper or foil.
3. Place ground beef in a large bowl and season with salt. Use your hands to combine well (don't forget to wash your hands first!). Divide beef into 8 equal portions (ie: divide in half, then divide each half in half, and divide again, get it? good)
4. Make a rectangle out of each portion, maybe about 3 by 2 inches. Or enough dimension that your cheese will not stick out. 




5. Place one string cheese (or in my case, the cheese of my choice) in the center of a patty.
6. Use your finger to seal them. Make sure no part of the cheese is sticking out or else the cheese will melt out.
7. Once you are very very very sure the cheese is snuggly inside, wrap the patty with bacon.
8. Then secure the ends of bacon with a toothpick.
9. Repeat with the remaining ground beef portions.
10. Place your master piece on the lined baking sheet.
11. Place in the oven and cook for about 15 minutes (or as soon as one side of the bacon is cooked to your liking).

                                           



12. Slowly remove the toothpick and flip the patty. Do this for all of them, of course.
13. Again bake for 15 minutes  (or as soon as one side of the bacon is cooked to your liking).
14. Remove the cheese sticks  from the oven and let cool for a few minutes (the melted cheese will burn your mouth, but you already know that).
15. For left overs, store in an airtight container in your fridge for up to 4 days (although I doubt there would be left overs..i'm not judging). To reheat, place in a preheated 400F oven for about 3 minutes or until hot enough (don't burn it!).

Bon Appetit!




Thursday, June 25, 2020

Salmon French Eggs







What you need:

1 tbsp. ghee (clarified butter) or unsalted kerrygold butter
3 large eggs
1 tsp patis  (or 1/2 tsp salt)
2 ounces smoked salmon (chop it into small pieces)
1 tbsp. mascaporne cheese (room temperature)



The How:
1. Melt the butter in a small sauce pan over medium-low heat.

2. Whisk the eggs in a large bowl with your patis or salt.

3. Pour the eggs into the saucean and cook, whisking constantly until the eggs are soft scrambled.

4. Remove from heat.

5. Add the smoked salmon and mascaporne and stir to combine eggs.

6. Best serve immediately

Saturday, May 16, 2020

Dalgona Challenge




Took me several tries, but finally found the secret - good whisking tool.

So here you go, Dalgona "Quarantine Coffee" (i fondly call this the inverted cappuccino)


What you need:
I was told it's 2-2-2. 2 tbsp of instant coffee, sugar, boiling water. However, 2 tbsp is too strong for me. So mine is 1-2-2.

1 tbsp instant coffee (instant, not 3-in-1, not roast..my first mistake was I used 3-in-1... instant decaf also works)
2 tbsp sugar (i use sugar substitute because i'm doing low-carb..... i recommend Lakanto's Monkfruit Classic  sugar substitue...it's 1:1 substitute ratio)
2 tbsp boiling water
milk (how much is up to you...if you want it strong just use 1 cup, otherwise use 8oz)




How to do it:
1. Place all ingredients in a beaker or a bowl (or wherever that wont break while you're whisking)
2. I mix the ingredients a little bit so they are almost dissolved in the water.
3. I use a metal beaker and I like tilting it in an angle. The deeper the "pool" the better/easier it whisks.
4. Take out your dependable whisk (I use a froth maker), and whisk for 3 minutes.
5. During the early stage of whipping DO NOT whisk above the liquid, because it will create big bubbles. Stay below the liquid. This is the reason you want to tilt the beaker.
6. Your whisk stays in 1 place 90% of the time. I only move it around to move the ingredients to the pool.
7. If you have a good whisk, you'll see it froth by the 2-minute mark, otherwise you might need to whisk for a total of 5 minutes (or more).
8. You know it's done when you lift the whisk and the froth doesn't drip down. OR if you put the beaker upside down the coffee froth does not fall down (like the Dairy Queen's Blizzard). See my video below to see what I mean.
9. As a side note, it doesn't have to be that stiff (see #8). Personally, I prefer it pour-able, so I don't have to spoon it into my milk and it's easier to mix into the milk.





Here's a video :



Link: https://www.youtube.com/watch?v=D58FWta32gg

Thursday, May 14, 2020

Bacon Cheeseburger Casserole with Broccoli





Ingredients


1 pound ground beef
1/2 sweet onion
1 clove garlic - minced
8 tablespoons cream cheese
2 tablespoons reduced sugar ketchup
1 tablespoon worcestershire sauce
1 teaspoon seasoned salt
broccoli (as much as you want or atleast 1 medium sized stem, as seen below)
google pic


For toppings:
1/2 pound bacon
4 large eggs
1/4 cup heavy cream
1 teaspoon ground pepper
1 teaspoon hot sauce
8 ounces grated cheddar

Optional: dill



Instructions:

Step 0: Preheat oven to 350F
Step 1: Grease an 8x8 cooking dish (I just put butter on mine), set aside.
Step 2: Cut the bacon into small pieces and fry until crisp.
Step 3: Add the ground beef to cook until browned, crumbling as it cooks.
Step 4: Add the onion and garlic cook until translucent..
Step 5: Add the cream cheese, ketchup, worcestershire sauce, and seasoned salt to the skillet and cook over low heat, stirring constantly, until combined.
Step 6: Transfer your meat mixture into your greased 8x8 baking dish and spread evenly.
Step 7: Top with the cooked bacon.
Step 8 : Set aside


the more bacon, the better!


Toppings:

Step 9: Crack 4 eggs into a bowl and whisk it with the heavy cream until combined.
Step 10: Add the pepper and hot sauce.
Step 11: Pour the egg mixture over your meat mixture.
Step 12: Top with the cheddar cheese.
Step 13: Bake at 350 degrees for 30 minutes or until set and golden on top.





Optional:
Sprinkle with dill before serving.



Background story:
I have been wanting to try this recipe since forever! Well, last year.
Very good dish if you're looking for a low carb option.
This is my 1st casserole dish, although I'm not sure if my baked mac is considered as casserole too.
Anyway, I don't want to be bothered with semantics, I hope you'll like this as much as we did.

Enjoy!

(it's very yummy...I like dipping it in ketchup, but then again, I dip everything in ketchup, lol)


Thursday, May 7, 2020

ayeen’s porkchop marinade

so i experimented with my porkchop marinade & we love it!

its soysauce, water, kalamansi, ginger ale, garlic, pepper.

sorry no measurement yet...
i used my taste bud for measuring ...

Sunday, May 3, 2020

Nilupak




Ingredients:
  • 2 pounds cassava (aka yuca..you can find this in the produce section or freezer aisle-peeled version), peeled and cut into short lengths
  • 1 tablespoon salt
  • water (enough to submerge the cassava pieces)
  • 1 cup sweetened condensed milk
  • 1/2 cup butter (softened, NOT melted in liquid form, no, no, no!)
  • 1 cup American processed cheese, shredded
  • more butter for serving (i prefer margarine though, it tastes closer to how i'm used to)


Steps:
1. Remove the skin.
Tip: Cut the cassava/yuca in small pieces then let the knife cut through the cassava deep enough that it breaks the first layer. Once you break this layer you can just peel it off like a banana. Well, sort of. The skin is really hard and the smoother that piece is, the easier to peel.

cut through as deep as you can
peeling is easier after that first step


2. Brush sides and bottom of a baking dish with softened butter or margarine and set aside.



3. In a pot over medium heat, combine cassava, salt, and enough water to cover. Bring to a boil and cook, uncovered, for about 15 to 20 minutes or until very tender.



4.  Once it's soft drain the liquid right away. RIGHT AWAY. I made the wrong decision of letting it sit in the liquid for too long that the cassava started absorbing the liquid and my nilupak turned into the texture of a mashed potato. You don't want it to be that soft. You should be able to spread the butter  (or in my case, margarine) on top of it without the brush mixing (fine, "sinking")  into your nilupak.

5. Remove the tough, stringy core and discard.  You might need to do this while you're mashing your cassava pieces too. Remove all hard to mashed parts too.




6. Using your potato masher (you can use your hand mixer too), mash boiled cassava until free of lumps. You might need to use your hands too for hard to mash pieces.


 
don't worry if it's too dry..it should be at this point


7. In a bowl, combine your mashed cassava, condensed milk, and softened butter. Fold until smooth and creamy. If you're not sure how to fold, just gently stir to make sure the butter and condensed milk are equally distributed in your mashed cassava.





8. Transfer mixture into the prepared baking dish. Or if you're feeling up to it, take out your piping bag and pipe your nilupak into your prepared baking dish. That's only for aesthics though. You really don't need to do that. 
Tip: Or you can do what I did, I spread half of my mixture into the pan and piped the the rest.
Tip again: But if you're feeling lazy but still want it to look aesthetically pleasing, run the tines of a fork on the surface to make decorative lines.




9. You're done at this point. To serve cut a piece from your pan, spread butter on top and sprinkle with cheese. Or you, can do this on the whole pan itself, like what I did.



Side Story:
This is one of my favorite snacks back in highschool.
The more margarine the better.
This is one of those street food sold by sidewalk vendors in front of schools or near jeepney stations.
The fancier version would have a layered nilupak with 3 different colors, purple, yellow and cream.
I haven’t had this since after highschool and I just chance upon this while I was at a Filipino store an hour away from me. I got the last container.
I like it so much that a few days after finishing it I was craving for more and like anything else in this blog, I learned to make this out of necessity (yes, that word again,lol... see my “who am i” section if ur curious).