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Saturday, February 28, 2015


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


My husband really enjoyed this meal.  The creamy white sauce is particularly flavorful.  The Miracle Dough comfortably covers the casserole dish.  It's the easiest dough in the world to roll out.  I'm not the best at rolling out dough, so this makes me happy! It makes 6 large servings and will comfortably serve a family of four with a couple of big eaters in the family, such as teenagers.  I know I once had teenage boys in the house and believe me they can eat!! I served this chicken pie with a big salad.  My husband really liked his dinner.

1 roast chicken, cut in bite size pieces
3 tbsp bacon fat (45 mL)
1 lb mushrooms, sliced (0.45 kg)
1 cup chopped onion (250 mL)
1 cup chopped bell peppers (250 mL)
Creamy White Sauce:
6 oz regular cream cheese (180 g)
1/cup whipping cream (125 mL)
1/cup Parmesan cheese (125 mL)
1/cup water (60 mL)
1 tbsp olive oil (15 mL)
1 tbsp minced garlic (15 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
  (to balance savory flavors – optional)
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp lemon juice (5 mL)
1/tsp white pepper (0.5 mL)
Miracle Dough (use grain-free version for nutritional analysis below) - use the Miracle Dough that was used for the pizza crust...identical.  You can use the Gluten-Free Bake Mix, but the carbs will just go over 10 grams per serving.  CLICK for the recipe.

Preheat oven to 400°F (200°C).  In large bowl, place chicken.  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, over medium heat, stir fry mushrooms 1 minute.  Add a lid, slightly ajar, and cook until most of the liquid evaporates.  Add to chicken.

In nonstick frying pan, in 1 tbsp (15 mL) bacon fat, over medium heat, stir fry onions until turning brown.  Add to chicken.  In remaining bacon fat over medium heat stir fry peppers until tender.  Add to chicken.

White Sauce: In large, nonstick pot over medium heat, place cream cheese, whipping cream, Parmesan cheese, water, olive oil, garlic, sweetener (if using), onion salt, cornstarch, OR arrowroot powder, lemon juice and white pepper.  Stir with a whisk and bring to the boil, stirring until the sauce is thickened and smooth.

Pour over chicken mixture and stir to coat everything well. Place chicken mixture in 9 x 13-inch (2 L) casserole dish.  

Miracle Dough: Place Miracle Dough on parchment paper.  Press out into a rough rectangular shape. Cover with plastic wrap and roll Miracle Dough out to fit over top of casserole dish (I place the dish over the dough to see how well I'm doing with the size). Cover top of casserole (stretch dough slightly, if needed to fit all edges - crimp edges slightly if desired. Place a few slits in top.  Bake 20 to 25 minutes or until golden brown in places.

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option and the net carbs get reduced by 1.0 gram per serving usually.

Yield:  6 large servings
1 serving
700.5 calories
43.5 g protein
53.6 g fat
2.9 g fiber
9.0 g net carbs 

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