THE Premier Low-Carb store .. .. AND Meeting Place

Monday, November 14, 2011

CREAMED FAUX MASHED POTATOES, STIR-FRIED VEGGIES, FRIED TOMATOES AND BOBOTIE



This was my dinner the other day and it was very tasty and very satisfying with tons of veggies.  I often make Bobotie, a traditional South African curried meat loaf.  However, I needed to make a gluten-free version.  I used one Artisan Hamburger Bun for the "bread" part.  I have a new and improved Artisan Hamburger Bun recipe - the buns are HUGE - at least as big as commercial buns! You can also use a one minute muffin or this bread of mine that is so quick to make and one of my faves (use the raisin or plain version).

Notice I have my dinner table decked out for Christmas already?  I was bored one day when the electricity went out! ;)  Now to put up the Christmas tree next week.  We have company coming on the 5th of December.  What fun.  I can hardly wait!  I love Christmas and everything about it really.  How about you?

STIR-FRY VEGGIES
Use the veggies you have on hand.  Simple stir-fry but tasty!

2 tbsp olive oil (30 mL)
1 small onion
2 cups chopped broccoli (500 mL)
1 raw carrot, cut into thin sticks
1 yellow pepper, sliced
1 red pepper, sliced
2 tbsp soy sauce (30 mL)
1 packet sweetener of choice (kind you use in coffee and tea)
1/2 tsp ground ginger (2 mL)

In large skillet in olive oil, fry onion until beginning to get tender.  Add broccoli, carrot sticks, yellow pepper and red pepper.  Stir-fry 2 minutes.  Add soy sauce, SPLENDA,® and ground ginger.  Stir-fry briefly, keeping veggies tender-crisp.

Yield:  6 servings
1 serving
71.4 calories
1.0 g protein
4.7 g fat
6.4 g carbs

FRIED TOMATO - I often fry tomato in olive oil and sprinkle with a little Italian seasoning and then flip and briefly fry the other side.  Yummy!

BOBOTIE

Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagne is to Italy.  Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk.

1 Artisan Hamburger Bun, page___
2/3 cup half and half cream (150 mL)
2 lbs ground lamb, OR (0.9 kg)
  lean ground beef
1 cup diced onion (250 mL)
11/2 tbsp curry powder (22 mL)
2 tsp salt (10 mL)
1 tsp ground turmeric (5 mL)
1/2 tsp black pepper (2 mL)
2 tbsp seedless raisins, (30 mL)
  snipped in half
Sweetener of choice to equal 2 tbsp sugar (30 mL)
1 tbsp lemon juice (15 mL)
4 eggs, divided
4 bay leaves, (optional)

Preheat oven to 350°F (180°C).  Slice Artisan Hamburger Bun, page___ into 3 and toast in regular toaster until crisp.  Soak in half and half cream. Set aside. In large skillet, fry ground lamb or beef and onion, until meat is browned.  Pour off fat.  Stir in curry powder, salt, turmeric and black pepper. Squeeze bun slices to remove some of half and half cream.  Set aside half and half cream.  Break up moist bun and stir into meat mixture along with raisins, SPLENDA® Granular, lemon juice and 2 fork-beaten eggs into meat mixture until well combined. 

Turn into 2 quart (2 L) casserole dish and press down firmly.  Stick bay leaves in upright position in top of meatloaf.  Bake uncovered in oven 20 minutes.  In small bowl, beat remaining eggs and leftover half and half cream together; pour over meatloaf.  Cover and bake another 20 minutes. Remove bay leaves.

Helpful Hint:  For easy low-carb, sugarless chutney, take a jar of sugarless apricot jam, add some vinegar and Worcestershire sauce for instant, tasty chutney.

Yield:  servings
1 serving
369.0 calories
27.3 g protein
25.2 g fat
6.7 g carbs

CREAMED FAUX MASHED POTATOES
Honestly, I prefer this to mashed potatoes. If you find the mixture is not thick enough...stir in 1/4 cup grated Mozzarella cheese and watch the transformation!

11/2  lbs raw cauliflower (680 g)
3 oz regular cream cheese, (90 g)
  softened
2 tbsp whipping cream (30 mL)
1 tbsp butter (15 mL)
1/2  tsp salt (2 mL)
1/4  tsp white pepper (1 mL)


Steam cauliflower 25 minutes, or until soft.  In food processor, combine cauliflower, cream cheese, whipping cream, butter, salt and pepper.  Process until smooth and thickened.  Add 1 tbsp (15 mL) extra cream or water, if necessary.

Yield:  8 servings
1 serving
80.9 calories
2.8 g protein
6.1 g fat
3.4 g carbs