Cottage Cheese and Bacon and Egg Breakfast Muffins

August 22nd, 2019

IMG_9111

One of my favorite “low-carb conscious” recipe websites is Kalyn’s Kitchen.  She has creative recipes for South Beach, Paleo and Keto diets to name a few.  David has been on the Keto diet for long enough for it to have become a lifestyle choice.  Sometimes he craves more than bacon and eggs for breakfast.  These muffins made with mostly almond flour fit the bill.  There is a small amount of flour in the mix, but not enough to give him pause.  The muffins are spiked with bacon crumbles, green onions and Parmesan cheese.  I love them too.

IMG_9112

I thank Kalyn for this wonderful recipe.  I may serve them when the whole family comes for the Labor Day Weekend.  They are quick to assemble and will be an easy breakfast for 14 people all on different schedules.  Let the fun begin!  Happy Fall.

COTTAGE CHEESE AND BACON AND EGG BREAKFAST MUFFINS (Slightly adapted from Kayln’s Kitchen)

INGREDIENTS:

  • 2/3 cup cottage cheese (regular or low-fat)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup white whole wheat flour
  • 2/3 cup almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 T water
  • 4 eggs, beaten
  • 4 strips bacon, cooked until crisp, fat blotted with paper towel, then crumbled
  • 3 T thinly sliced green onion (scallions)

DIRECTIONS:

  1. Preheat oven to 400 F. Spray muffin tins with cooking spray
  2. In mixing bowl, combine cottage cheese, Parmesan cheese, white whole wheat flour, almond meal , salt, water, and beaten egg. Mix well.
  3. Gently mix in crumbled bacon and green onion, until well distributed in batter.
  4. Fill muffin cups 3/4 full with cottage cheese and egg mixture.
  5. Bake 25 -30 minutes, until muffins are firm and lightly browned.

Printable Recipe

Sausage, Cheese Balls (Lower Carb)

January 30th, 2019

IMG_8860

With the Super Bowl approaching, I wanted to make an appetizer that my husband would enjoy on his low Carb diet.  Over Christmas I made sausage cheese balls the way most people make them with Bisquick, sausage and cheese.  We both love this old standby.  I decided to experiment with lessoning the carbs by using almond flour.  But almond flour does not have a leavening agent like Bisquick.  After several attempts, I settled on a combination of almond flour, baking powder and Bisquick.  I halved the amount of Bisquick and combined the baking powder with the almond flour for the other half of the dry ingredients.

IMG_8862I loved the results.  Another tip for mixing the ingredients is to bring the grated cheese and sausage to room temperature before mixing them together.  Then add the dry ingredients.  All of this should be done by hand.

Deland ShoppingA friend and I spent a day in DeLand, Florida, a small inland community about 20 miles from New Smyrna Beach.  It is a vibrant community with lots of shops and restaurants.  One of my favorite shops is Anna Bananas. The subheading of the shop is Recycled, Repurposed and Reclaimed.

Anna Bananas

The owners build furniture using antique elements and creative uses of old wood.

Deland Lunch

We had lunch al fresco at a delightful restaurant (BakeChop) in a spiffed up alley.  It was a warm and sunny day; one of few that we have had in Florida lately.   The BLT on sourdough bread was great, but the chickpea salad with Brussel sprout leaves, tomatoes and red onions was a real winner.  The chickpeas were crispy and the dressing light.  I will have to experiment with duplicating this take on three bean salad.

IMG_8853

Enjoy the Super Bowl.  Hope you give this adaptation of Sausage Cheese Balls a try.

SAUSAGE CHEESE BALLS (LOWER CARB)

1 Pound Breakfast Sausage (Hot or Mild or a combination)
8 Oz. Sharp Cheddar Cheese
1 cup Bisquick Baking Mix
1 cup Almond Flour
1/2 teaspoon Baking Powder

Grate the cheese into a large bowl and bring to room temperature.  At the same time, bring the sausage to room temperature.

While cheese and sausage are resting, combine the Bisquick, almond flour and baking powder in a small bowl.

With your hands, combine the cheese and sausage until well blended.  Add the dry ingredients and roll and squeeze until the flour is fully combined with the cheese mixture.

Preheat oven to 375 degrees.  Line baking sheet with parchment paper or use a non-stick baking sheet.

Form mixture into about 1 inch balls and line baking sheet with them.  I can get 24 balls unto the pan.  The recipe makes about 48 balls.

Bake for 15-17 minutes.

Printable Recipe

Orange French Toast

December 28th, 2017

French Toast

One way to usher in the New Year is with this Cointreau spiked French toast.  The French bread is soaked overnight in a mixture of eggs, orange juice, the orange liqueur, cinnamon, sugar and vanilla.  It can be topped with powdered sugar and an orange infused maple syrup.  We enjoyed this Christmas morning, but it would be perfect for New Year’s Day.

IMG_0058

The recipe came from one of my childhood friends.  I have mentioned before that a group of my high school friends and I self-published a cookbook of our favorite recipes.  Norma had spent many years as a caterer and this was one of the breakfast dishes that she liked to serve.  It is very easy to assemble for a crowd once the initial soaking is finished; just brown and serve.

Orange Juice

Serve with Champagne and orange juice for a celebration of the new year.  I offer you love and hope for 2018.

ORANGE FRENCH TOAST

1 loaf of French bread
6 eggs, beaten
2 cups orange juice
1/8 cup Cointreau or other Orange liqueur
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla

Powdered sugar
6 ounces maple syrup
2 ounces orange juice concentrate
1/2 teaspoon vanilla

Slice bread into 1-inch thick slices.  Lay bread in jelly roll pan.  Pour next 7 ingredients that have been whipped together, over the bread and refrigerate overnight.  Turn griddle on medium and heat up.  Lightly butter griddle, lay bread on griddle and cook for 5 minutes on each side.  You can finish cooking if need be in the oven at 325 degrees.

In a saucepan, mix together the maple syrup, orange juice concentrate, and vanilla.  Cook mixture for 15 minutes.  Sprinkle french toast with powdered sugar and pour sauce over it.

Printable Recipe

Cauliflower Cake

June 15th, 2017

Caulifower Cake

Spreading my wings in cultural awareness of Middle Eastern Cuisine has taken me to cookbooks by Yotam Ottolenghi.  In partnership with Sami Tamimi he wrote the cookbook Jerusalem, his home city, which reflects the diverse cuisines of the Muslims, Christians and Jewish communities within its borders.  Now a well known vegetarian chef and restaurant owner in London, Ottolenghi has received many awards for his innovative cuisine.  More cookbooks followed among them Plenty and Plenty More.

Cauliflower Cake

From the cookbook Plenty More, I made this savory Cauliflower Cake.  Many of Ottolenghi’s recipes require unusual ingredients, but this is a pretty straightforward recipe.  The only ingredient that I did not have access to was nigella seeds.  As they are only sprinkled on the sides of the cake along with sesame seeds, I did not consider them necessary.

We love this cake.  Cauliflower florets are suspended in an eggy cake batter with flecks of rosemary, basil and red onions.  To make it even better in my mind, I added cubes of ham.  But you could leave it vegetarian and it would still be delicious.  There is added richness with lots of Parmesan cheese.  I think an aged cheddar would also be good.  I will be looking for nigella seeds because some reviewers said the seeds on the edges added a nice crunch.

Califlower Cake

You can serve this cake along with a salad for a light supper or make it for a brunch with friends.  It makes me happy.  Enjoy the coming Father’s Day weekend.

CAULIFLOWER CAKE

Serves 4 to 6

1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
1 medium red onion, peeled (6 ounces)
5 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups coarsely grated Parmesan or another aged cheese
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella seeds (also known as black caraway)
Salt and black pepper

Preheat the oven to 400°F.

Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

Cut 4 round slices, each 1/4-inch/5-mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

Line the base and sides of a 9 1/2-inch/24-cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

PRINTABLE RECIPE

Sugared Rosemary-Lemon Scones – {the} Lost Kitchen

May 11th, 2017

Sugared Lemon Rosemary Scones

These are not ordinary scones.  First of all the flavor; lots of lemon flavor from grated lemon zest and a subtle undertone of finely chopped rosemary.  The texture is both crumbly and crisp.  Secondly the method of preparation; the dough is rolled into a long log, stored in the refrigerator and sliced and baked when you are ready.  This is perfect to have on hand for fresh scones for breakfast without the prep and clean-up.

Sugared Lemon Rosemary Scones

The recipe came from a source new to me.  There is a small 40 seat restaurant in Freedom, Maine named {the} Lost Kitchen run by an intrepid strong woman named Erin French.  She had previously run a Secret Supper Club from her apartment.  These “pop-up” dining places have become popular.  Witness the seasonal pop-up that Mimi Thorisson established in her rural home in France.  Erin’s Pop-up restaurant and cooking garnered such enthusiasm that she eventually opened a restaurant in Belfast, Maine.  But after two years and much soul searching, plus a divorce, she eventually lost the restaurant.  Erin worked her way back, first by outfitting an Airstream trailer for cooking (bought in my neighborhood of Bat Cave by the way), and then by finding an old mill that she turned into a restaurant in her hometown of Freedom, Maine.

The Lost Kitchen

I would love to eat there some day.  The restaurant is opened from May 1st until New Years Eve.  Reservations open on April 1st of each year.  This year on April 1st the phone rang so often that 10,000 people called for reservations. Needless to say, the staff was overwhelmed and the waiting list is long for a 40 seat establishment.  You can hear Erin’s story in this  James Beard Award Winning Video.

 

Sugared Lemon Rosemary Scones

All I can say about Erin’s recipe for scones is that I will be making them again and using her idea of forming a log from the dough so that I can bake them in my own time.  The flavor of these scones is amazing, but be sure to use lots of lemon zest.  I tried to hide them so I could keep them to myself, but David was not to be outdone. Even though bread is not in his diet, he managed to eat several.  They are delicious. Just imagine how many combinations you can come up with. I am planning another batch. Erin French is my new hero.  If I were younger I would want to be her.  I wish her the best.Lost Kitchen You will not be sorry to own this beautiful cookbook.  Buy it on Amazon.

SUGARED ROSEMARY-LEMON SCONES ( Erin French from Food & Wine Magazine )

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 1 lemon ( Use a large lemon or two small ones)
  • 1 1/2 sticks cold unsalted butter, cubed
  • 3/4 cup heavy cream, plus more for brushing

HOW TO MAKE THIS RECIPE

    1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.
  1. Preheat the oven to 375 degrees; and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. I sliced them into 10 rounds.  Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.