Another winner courtesy of GourmetGirlCooks: who does not love a “bread” stuffing!!
Herbed Grain Free Stuffing…”Voila!”
Today I continued to work on my “Operation Grain Free Stuffing” recipe. 🙂 The grain free bread cubes I made a few days ago were good, but the bread was still a little too dense for my liking to use for stuffing. I revisited my recipe again this morning to see how I could lighten it up just a bit. The recipe I made for the lightly herbed “Grain Free Stuffing Bread Cubes” makes about 7 cups of oven dried bread cubes which is the equivalent to approximately 1 bag of commercial stuffing mix which typically contain about 6 cups. You will need to measure the bread cubes AFTER drying them out because I measured them both before and after oven drying. Before drying they made 10 cups of fresh bread cubes; after oven drying they measured a tad over 7 cups (the dried measurement is the one you need to use). I made an Herbed Grain Free Stuffing recipe that I posted below, but you could easily just use the Grain Free Stuffing Bread Cube recipe to make your favorite stuffing recipe. Stuffing (or dressing) is such a personal kind of dish — people have all kinds of preferences as to what they like to put in their stuffing…or more what they don’t like in it. My Grain Free Stuffing Bread Cubes recipe below is a great substitute for the more traditional wheat bread stuffing that many of us are accustomed to. The recipe for my grain free bread cubes is posted below my Herbed Grain Free Stuffing recipe, so if you are using them in your own stuffing recipe, just scroll past mine directly to the recipe for the “stuffing bread cubes”.
For dinner tonight, I am making Lemon Herb Roasted Chicken. I’m roasting a 7-lb chicken in my dutch oven. I placed a couple of celery stalks along with their leaves and a couple of carrots in the bottom of my dutch oven to place the chicken on. I squeezed the juice of 1 fresh lemon over the top of my chicken and placed the cut lemon halves into the chicken’s cavity along with 1/2 of an onion, a sprig of fresh rosemary, a handful of fresh sage leaves and a few sprigs of fresh thyme to help flavor the bird from the inside out. In a small bowl, I mixed a few tablespoons of olive oil, and a tablespoon each of fresh rosemary, thyme and sage along with some salt and pepper and brushed it over the chicken, covered it and popped it into a 400 degree F oven for 30 minutes — and then uncovered it and reduced the oven temperature to 350 degrees F and roasted it for another 1-1/2 hours until it was done. The smell in my kitchen this afternoon from the fresh lemon herb chicken roasting for a couple of hours along with the Herbed Grain Free Stuffing was amazing! In tonight’s stuffing test I did not add the sausage or mushrooms because I wanted to get a clear feel of the texture of the fresh herb flavored stuffing itself. I’ve snapped a few photos below for you to see as well as 2 recipes (one for the Grain Free Stuffing Bread Cubes to use in your own recipe and the other for my Herbed Grain Free Stuffing). Enjoy!
I can’t keep up with trying all of Gourmet Girl’s fabulous recipes!!
How bad of me! I thought I had posted this and found it sitting in the cupboard.
Nothing can beat biscuits and gravy – wheatless style, for an ex wheat eater. The great thing is..I can enjoy just looking at it and imagining how good it would taste without needing to actually eat it. it is a wonderful sensation to be able to do that without actually ‘craving” it. But you know..It is almost 3 months later.January now, and I think I will make some tomorrow to have with some grassfed ground beef and mushrooms.
From Grain Free Girl. I knew I could count on her for a Friday night pizza!!
This evening I decided to test out a modified pizza crust at the request of one of my readers. She asked me if I had ever used almond flour to make a pizza crust before and I told her I had not. I’ve made a cauliflower pizza crust that was good but really tedious and not very practical for me to make on a work night as well as a Flax/Herb/Parmesan pizza crust that I created. My favorite is the one with flax and its the one I make all the time; it’s quick and easy and my favorite so far. I told my follower that I would test one out this weekend using almond flour…so here goes my first test! I essentially used my Flax/Herb/Parmesan crust that I bumped up the herbs and seasonings for on the dough I made my calzones with last week.
I have always loved making soup and soupy meals such as a good hearty lamb or beef stew. Only in the past 10 months or so have I specifically made “bone” broth even though I frequently use bones in my soups. Beef is my favourite and I do include some leftover pork bones in it if I have them. I have a fresh batch of chicken broth on the stove while I finish up my last cup of beef broth as I write this. I just grated some fresh tumeric into it and a tsp of coconut manna. Delicate, warming and yummy! I spiced this beef batch with cardamom seeds, brown mustard seed, cumin seed, fenugreek, afer the initial garlic and sautéed onion addition. Then on day 2 I threw in some leftover veg of asparagus, broccoli and mushroom.
Other than garlic I have not added other things to the chicken batch yet, as I want a bit of plain gelatin for the dogs. For the dogs I do skim off much of the fat as it is a bit rich for them in cooked form . (Yes they do eat raw food too.)
This is a great page on bone broth and its nutrients and has 4 bone broth recipes at the end.
Bone Broth for Health Building: Nourishing the Liver and kidneys by Cindy Micleu, MTCM, LAc.
Winter is the ideal time for nourishing the Kidneys, and soup is the perfect winter food. Bone broth is prepared in cultures around the world as both a tasty, healthful soup and an easily digested medicinal food. The prolonged cooking of bones in water results in a broth rich in nutritional constituents that promote strength, tonify blood, nourish in times of sickness and rehabilitation, and help to prevent bone and connective tissue disorders.
You are all invited to come over to The GrainFree Gang which is a new forum in development for discussion and resources on grain-free low carb living. Approaching my third-year experience with low carbing I find the low carb community to be made up of strong advocates who openly share their resources and information in promoting a low carb lifestyle.
A forum isn’t much good without the people who make it-so please drop by and add a thought or resource here and there if you are of the sharing mindset.
Yep these kinds of blogs and forums are sprouting up everywhere!! Some clearly for monetary gain, and others for sharing of information.
When the pasta substitute topic comes up, shiritaki noodle is often mentioned. Some people do find the taste or smell a bit annoying. It does not bother me at all and I quite like these noodles but not as a pasta substitute, but just for what they are. They are an excellent prebiotic low carb noodle especially good with Asian style dishes. I eat them just because I like some noodles now and then. I agree with the spaghetti squash comment- it is not a pasta substitute at all and I do not like spaghetti squash much. Shiritaki noodles have zero net carbs and should have zero calories. Some systems count fiber as having calories. I will have to look into this. My package of Shiritaki brand says about 5 calories per serving of 80 grams or so, but as I thought it should be zero as I do not have the tofu kind. Perhaps the tofu ones do make a good pasta substitute. I have not tried them as I am actually not big pasta fan.
Here is the info on calories: Shirataki noodles contain 0 calories per serving because they are almost entirely made of fiber. Tofu shirataki noodles contain 20 calories per serving because of the addition of tofu. Many people prefer tofu shirataki noodles to regular shirataki noodles because the texture is more pasta-like. Regardless of which you choose, both types make great pasta substitutes. You can purchase shirataki noodles in a variety of pasta shapes, including angel hair, spaghetti and fettuccine. Fitday
“Shirataki”. It is an incredible substitute for pasta, and in my opinion FAR superior to spaghetti squash (the texture of squash just doesn’t cut it for me).
The trick to Shirataki is to not be put off by the smell when you open the package….there is a fishy-ness to it. Just dump it into a strainer and rinse immediately which takes care of it.
Prep time for this meal is about 2 minutes, which makes it a fabulous lunch when you are totally famished. AND, the Shirataki has a pretty long shelf life, so when it comes on sale you can stock up. Besides being low carb, the noodles are also low calorie when compared to pasta. Only 20 per serving !
A few more thoughts today on the brownies, Oct 13. ..
What I love about being a very low carb – ketoner:
I actually feel pretty good just “looking” at these brownies. I have looked at them maybe 10 or 15 times today. I can look at them and enjoy the “idea” of eating them. I can wait and when I am ready I will make them. That could be tomorrow, next week or a month from now.
After GourmetGirl posted her recipe on the Wheat Belly FB page there was a discussion, about the chocolate chips and the carb count being too high (per piece). The pumpkin, almond flour, walnuts and cocoa all have extremely low GI-actually 0 , pumpkin being the exception with 3. That’s the GI so the GL is even lower. Those 4 grams or so of carbs are not going to have much impact, if any at all, on blood glucose with the fat and fiber in these brownies. Even for a ketoner – like myself – I would give up something else now and then for one of these. Oh and I tend to like my sweets, especially chocolate, on the “unsweeter” side too. What do you think ? Are the chocolate chips a Big concern in this recipe? (Of course they can easily be removed but beyond that-yes or no?)
I will definitely try these as I love both pumpkin and chocolate even though both my sweet tooth and my chocolate tooth have dwindled substantially. Who else is up for some of these brownies?
GourmetGirlCooks review on these brownies; they are good (I would give them a 7.5 out of 10). Personally, I would like them to be a bit more “pumpkiny” because I really like the taste of pumpkin. These are the first non-sugar brownies I have ever made or eaten. They are not as sweet as “regular brownies”, and some might prefer to make them a tiny bit sweeter, although I found them sweet enough for me. The texture was good and I think I could actually add a bit more pumpkin to them next time without making them too moist…possibly a couple more tablespoons or so. I even wonder about substituting additional pumpkin for the butter to ramp up the pumpkin flavor.
Okay I give in..here is the recipe section. My main focus is the science of food but heck..we do actually have to eat..so here comes the art. Gourmet Girl has some fabulous recipes.