Buttoni's Low-Carb Recipes

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Who doesn’t like strudel?  I’ve used my Mozzy Dough to make peach strudel, so I’m trying a cherry version now.  I like the peach better; my husband always prefers cherry anything.  This dessert/breakfast option is not suitable until you are at Phase 2 Atkins or near goal weight due to the flour in CarbQuik mix.

 

INGREDIENTS:  

1 recipe my Mozzy Dough

1 can red cherries (water pack)

liquid sweetener of choice to taste

3/4 tsp. glucomannan powder

1 tsp. coconut oil (to oil pan, or omit and use parchment paper)

DIRECTIONS:  Preheat oven to 350º.  Oil 8″x 12″ pan (or thereabouts in size) with coconut oil or line with parchment paper, your choice.  Stats below include oil on pan.  Make up the Mozzy Dough per that recipe’s instructions.  Press kneaded dough evenly into pan all the way to edges.  In a small bowl, stir glucomannan into cherries with liquid.  If you use xanthan gum instead to thicken your filling, you will have to heat the filling to a boil, then simmer and allow to thicken under heat to desired thickness.  Heating is not required for glucomannan to thicken……..just time.  When glucomannan is dissolved into cherry liquid and well-distributed, set aside for 10 minutes to thicken up.  Then spoon cherry filling down the center of dough lengthwise.  Gently lift one side of the dough up and over the cherry filling to the middle of the strudel.    Lift remaining side of dough up and over the filling, slightly overlapping the edge of the first flap of dough and set it down gently.  Press the dough seam lightly with fingertips.  Pop into 350º oven for about 20 minutes or until browned to your liking.  Cool slightly and cut into eight 2″ slices.  I like mine served warm, but we both think this dough is slightly improved when served at room temperature.  🙂

NUTRITIONAL INFO:   Makes eight 2″ slices, each contains:

163 cals, 11.77g fat, 12.56g carbs, 5.68g fiber, 6.88g NET CARBS, 10.5g protein, 197 mg sodium.

 

 

Indian Curry Leaf Broiled Fish on Cauliflower Pilaf

I changed up my usual Indian broiled fish recipe tonight and my husband just LOVED the new ingredient and method of serving.    This dish goes together really fast, so it is an easy meal prep during the summer when it’s hot and you don’t want the oven on long.  If you wish, you can use whole fish for this recipe, but you will want to bake at 350º rather than broil if using whole fish.  If using whole fish, cooking time will be 20-30 minutes depending on the size and thickness of your fish.  This spice mixture would also be good on flounder,  trout or bluefish filets.  This recipe is Induction friendly.

I order my curry leaf powder on-line.  Many spice vendors carry it. If you can’t (or don’t wish to) order it I would substitute 1 tsp. dried mint leaves.

INGREDIENTS FOR CAULI PILAF:

1 small head cauliflower (or 1/2 larger head)

2 T. olive oil

2 oz. red onion, finely minced

2 T. cilantro (I used the stems only)

½ tsp. Garam Masala Spice Blend

1/8 tsp. turmeric

Dash sea salt

DIRECTIONS FOR PILAF:  Cut cauliflower into chunks and pulse in food processor or blender to coarse “rice” stage.  Microwave in covered bowl for 4 minutes, stirring once before removing from microwave.  Set aside a few moments.   Heat olive oil in non-stick pan over high heat and saute onion and cilantro until nearly tender.  Add Garam Masala, turmeric and salt.  Lower heat.  Using a yellow or metal spoon (turmeric will stain white or wooden tools) gently stir in the tender cauliflower rice and mix all  until well-blended.  Turmeric will turn the mixture light yellow.  This is normal and what you want.  Let pan set over lowest heat possible for flavors to mellow while fish is broiling.

INGREDIENTS FOR FISH:

4   Tilapia filets (about 4-5 oz. each) [or fish of choice]

1 tsp. minced ginger root

1 tsp. minced garlic

1 finely chopped jalapeno, seeded and chopped

2 T. chopped cilantro

¼ tsp. turmeric

Dash each of cayenne, black pepper & turmeric

1/2 tsp. curry leaf powder  (or 1 tsp. dried crushed mint leaves)

4 T. unsalted butter, melted

1 T. tomato paste + 3 T. water (or ¼ c. tomato sauce)

FISH DIRECTIONS:  Preheat boiler. Lightly oil or parchment line a medium a baking pan large enough to hold fish in single layer.  Lay filets in the pan white side up.  Mix all other ingredients in a glass or metal bowl.  Do not use a plastic bowl (or your food processor) as the turmeric stains them yellow.  Add HALF the melted butter and mash all the seasonings to blend well in to a thick paste.  Using the back of a spoon, spread seasoning paste evenly on the tops of the 4 filets.   Broil for about 10 minutes, until thickest part of the filets is firming up.  You can bake for about 20 minutes (30 for whole fish) at 350º if you prefer, but I think broiling this is best.  Fast is goodness in my book.  When done, remove and drizzle remaining melted butter on each portion and serve with the cauliflower pilaf as a base, trying to use 1/4 of the pilaf under each of the 4 servings.  This pairs  nicely with my homemade Samosas.

NUTRITIONAL INFO: Serves 4, each serving contains:

327.25 cals, 26.15g fat, 5.62g carbs, 2.15g fiber, 3.47g NET CARBS, 24.35g protein, 84.5 mg sodium


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