Low Carb Recipes: Post 'Em Here!

mlc2013

DFW I made 10-12" pizza and cut into 4 pies and folded and ate like regular pizza.
Its important to for a crust around the edges thats thicket then the rest of crust as to not burn the edges as I played the thicker the crust the better the results

also if you go with a super thin crust maybe not strong enough to be held like a pizza they roll real easy without breaking and make dough for making chicken rolls and stromboli rolls or calazones

DFW

DFW

Posting some cooks, sorry for the misaligned photos 

DFW

DFW

The Blackstone goodness...love Sunday/football/prep best weeks ever:

tarheelmatt

I do this 90 second bread a lot when I want some bread or bun.  

https://youtu.be/EkX33pnu7ZQ

DFW

@tarheelmatt - great recipe, haven't don't it in the microwave, but love the fathead dough.  Will try this recipe soon.

tarheelmatt

DFW said:

@tarheelmatt - great recipe, haven't don't it in the microwave, but love the fathead dough.  Will try this recipe soon.

Thanks, I made a smash sausage sandwich video with the recipe.  

https://youtu.be/GnjXI9rbSIM

DFW

Dude, that's a killer breakfast sandwich...

DFW

Also, subscribed to your channel - thanks!

tarheelmatt

DFW said:

Also, subscribed to your channel - thanks!

Thanks pal!  I appreciate that.  

Battleborn

Broccoli Cheese soup 

1 medium yellow onion- diced
1/4 cup carrots
5 cloves of garlic- chopped
4 heads of broccoli florets- roughly chopped
2 tbsp butter
7 cups chicken broth
3 cups heavy cream
24 oz shredded sharp cheddar (I also like to add some smoked gouda)
About that much italian seasoning, paprika, pepper and a few dashes of red pepper flakes

Melt butter in a stock pot and saute veggies (minus broccoli)
When veggies are slightly brown, add broth and seasoning, bring to a boil on medium heat, cover and allow it to continue to boil for 30 min
Add broccoli, cover and allow broccoli to steam, about 30 minutes. 
When broccoli is soft, I use an immersion blender to chop veggies more. 
Reduce heat to lowest setting, add heavy cream.
Slowly add in cheese so that it melts evenly. Allow to simmer for a few for minutes. 
Serve. 

This so thickens well, but if it is not thick enough, you can add 1tbs of almond flour to help thicken. 

DFW

I've always done the Vitamix broc/ cheddar soup - will give this a try.  The blender soup is too frothy.

The_Stache

Thanks Matt!! Havarti, uncured ham on Keto bun grilled in Bacon fat and Ghee

tarheelmatt

The_Stache said:

Thanks Matt!! Havarti, uncured ham on Keto bun grilled in Bacon fat and Ghee

Dang Rick!  You were not playing around huh?  Looks good! 

The_Stache

Thanks, Matt!  For the inspiration and instructions!!  

Killit_and_Grillit

Good night...what did the whole forum decide to go low carb yesterday? 22 notifications in one day. 

Look great yall!

tarheelmatt

Killit_and_Grillit said:

Good night...what did the whole forum decide to go low carb yesterday? 22 notifications in one day. 

Look great yall!

I've just now gotten around to posting. 

Kent8621

i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.

tarheelmatt

Kent8621 said:

i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.

Buddy of mine added some steveia  and cinnamon to make it a sweet type bread. 

Killit_and_Grillit

tarheelmatt said:

Kent8621 said:

i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.

Buddy of mine added some steveia  and cinnamon to make it a sweet type bread. 

I use that in my pancakes. I usually just keep a Ceylon cinnamon and stevia combo mixed up in a mason jar on the counter for my coffee. 

The Cen-Tex Smoker

Sous Vide Chicken Breast over Cauliflower Puree with Tarragon Mustard White Wine Sauce

Chicken: Dry brined for 4 hours, rinsed and coated with our cracked pepper blend. Hard seared on a ripping-hot,  dome-open BGE for 45 seconds a side then Sous Vide @ 147 for 2 hours

Cauliflower Puree: (have no idea how she does it and she's not here at the moment). Google it. 

• Mustard Tarragon Sauce
• · 1 TBSP Butter
• · 1 TBSP Coarse Grain Dijon Mustard
• · ½ Cup White Wine
• · 1 Cup Chicken Broth
• · ¼ Cup Half and Half
• · 1tsp fresh Tarragon
• · Salt & Pepper to taste
• 
  

1. Place butter in a skillet over medium high heat.
2. When butter is foamy, add dijon mustard and wine. Reduce by half (approximately ¼ cup).
3. Add chicken broth, lower heat to medium, and reduce to ½ cup.
4. Add Half and Half. Reduce until thickened. Add tarragon, salt and pepper. Serve immediately

Killit_and_Grillit

@The Cen-Tex Smoker Dude. 

Duuuuude. Stealing for sure. 

The Cen-Tex Smoker

Killit_and_Grillit said:

@The Cen-Tex Smoker Dude. 

Duuuuude. Stealing for sure. 

I’ll post The cauliflower when I can get TFJ to spell it out for me. It’s really good. Has cream cheese in it and I didn’t see anything similar online. 

The Cen-Tex Smoker

It's good with sauteed spinach as well. This pic is a pork chop but same idea

tarheelmatt

Shrimp scampi with zoodles

https://youtu.be/Ze0uhlVGr3M

Killit_and_Grillit

Hey @tarheelmatt do you do anything with your doodles to pull the moisture? 

When doing a cream sauce it’s fone but any red or oil base sauce it’s been way too much liquid. 

tarheelmatt

Killit_and_Grillit said:

Hey @tarheelmatt do you do anything with your doodles to pull the moisture? 

When doing a cream sauce it’s fone but any red or oil base sauce it’s been way too much liquid. 

I have a few techniques, depending on the time I have. 

If I plan, I'll zoodle 3-4 days before and let them dry in the fridge. I'll place a towel or paper towels to sop up the liquid. 

If I don't plan, I'll zoodle them and salt them in a strainer. Use a towel or paper towel to sop up the moisture. 

I've heard of some that'll place in the oven on the warm festure to dry. I haven't done that yet. 

DFW

The salt really helps. I like to run them through the salad spinner too. 

tarheelmatt

DFW said:

The salt really helps. I like to run them through the salad spinner too. 

That's what I typically do because I hardly plan anything. I'm terrible at it. So the salt trick is what I tend to do .

I bet a salad spinner would work nicely. Good tip!