Entree Schmantree. It's all about the before and after.

Just look for a moment at these beauties.

Ok. Now these.

So do you really care what I had for dinner?

Chez Miller's was hopping in the kitchen, while the Tucson Monsoon was raging outside. Sorry, I didn't take any photos outside, Too busy taste testing.

So the recipes. If you watch your fat intake, don't try these at home. Or anywhere else. For the rest of us... enjoy. The beauty of a low carb, grain free life. We get to eat this stuff.

Mozzarella Sticks.
You can cheat and use string cheese, but I used some good pasteurized chunk Mozarella. Sliced into 1/2" strips.
I made 12. 
Take 1 cup of Chickpea Flour divided into 2 bowls, 1/3rd in one, 2/3rds in the other.
In between these two bowls, place a bowl with one beaten egg.
In the large bowl of flour, add 1 tbsp of onion powder, 1 teaspoon red pepper, 1 tsp parsley and whisk till well blended.
If deep frying, set oil to 350 degrees. Or use deep skillet.
Dredge cheese sticks in plain flour, then coat in egg, and roll in seasoned flour until well coated. Place in the freezer for 10-20 minutes.
When well chilled, place in preheated oil for 1 to 1.5 minutes. Do not overcook or the cheese will probably ooze out. Still tastes good, but very messy.

For dessert, I was onto something new. This is my venture into using Swerve. I was inspired by a recipe found at one of my favorite blogs, alldayidreamaboutfood.com. Original Recipe
You can learn about Swerve here... I ordered some to see if it truly would behave like sugar, and honestly not have an aftertaste, or, worse, cause digestive upset. It did, it didn't and it didn't. Fabulous but very expensive. Just warning you that eating well does not always mean eating cheap. This is a rather new sweetener, natural, and really quite great for baking. So they said, but I of course had to try it for myself.

I had to make some adjustments as always, but if you haven't visited her site and checked out her recipes, do so. They are fabulous.

Almond fudge brownies.
5 eggs
3/4  cup Swerve
12 tablespoons butter
1/2 teaspoon vanilla
4 oz unsweetened chocolate
1/3 cup cocoa

Preheat oven to 325 and line 8x8 pan with parchment paper with sides high enough to lift out when done. 
melt chocolate and butter and stir till blended, once cooled enough, add eggs one by one, whisking in gently, then add cocoa, swerve and vanilla and continue mixing.

Pour into pan, and bake 25-30 minutes until just set and middle looks almost done. Toothpick will probably be not quite clean.

Let cool.
Fudge topping
1/2 cup Almond Butter
4 tbsp Butter
1/2 to 3/4 cup powdered Swerve
1/2 teaspoon vanilla
1/4 teaspoon salt

Melt Almond butter and butter together. Mix until smooth, add Vanilla, salt, and slowly add Swerve until thick. Pour over cooled brownie base and spread evenly. Place in Freezer for at least an hour.
Serves 24 (Cut in to 12, then cut into half brownies). Net carbs are less than 4 per serving. No sugar.

Like I said, who needs dinner.

Popular posts from this blog

Rich Chocolate Gluten Free Cake that's Deliciously low in carbs

Look out KFC, there's a new chicken in town

Lemon Meringue Pie