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Monthly Archives: January 2019

Cannoli Filling

27 Sunday Jan 2019

Posted by wrks4me in Dessert

≈ Leave a comment

The trick is to balance the right sweetness to the richness of the Ricotta cheese Cheese. The ratio is 3 parts of Ricotta cheese to 1 part of sugar.

cannoli

Ingredientswrks4me_terry_tested-11

  • 475 Grams (2 1/3 cups) of Smooth Ricotta Cheese
  • 160 grams (3/4 cup) of regular sugar
  • 1 Tablespoon of Vanilla
  • 4 oz of Mini Chocolate Chips

Directions

  1. Cream the Ricotta cheese
  2. Blend in sugar and vanilla til smooth
  3. Fold in the Mini Chocolate Chips
  4. Put into a piping bag and pipe into prepare Cannoli Shells

Enjoy

 

 

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Cheeseburger and Cauliflower Hash

14 Monday Jan 2019

Posted by wrks4me in Low Carb, Main Dishes, wrks4me - Recipes

≈ 1 Comment

Tags

Cheese, Ground Chicken, Hamburger, Ketogenic, Low Carb

cheeseburg and cauliflower hash

Ingredientswrks4me_terry_tested-11

  • 2 lbs of ground meat (chicken or beef)
  • 1-4 teaspoons of your favourite steak seasoning (note some steak seasoning are extremely high in salt. Please add a little at a time and taste. A little goes a long way.) I use Paul Prudhomme Blackened Steak Magic Seasoning.
  • 4 cups steamed and chopped cauliflower
  • 1/2 cup of shredded cheddar cheese
  • 8 oz of cream cheese (broken into pieces)
  • 4 eggs
  • 1 cup heavy cream (whipping cream) or substitute a can of mushroom soup
  • 1 cup of shredded cheddar cheese

Directions

  1. Put cauliflower into a microwavable dish with a cover and microwave on high for 5 minutes
  2. While cauliflower is cooking, brown your meat until it’s cooked
  3. Drain the fat off the meat and mix in seasoning
  4. Add the cooked cauliflower and 1/2 cup of cheddar cheese and the cream cheese
  5. In a separate bowl whisk together the egg and cream mixture (or mushroom soup)
  6. Pour egg mixture in with the meat and cauliflower
  7. Spread into a baking dish (approx 8″ x 11.5″)
  8. Top with 1 cup of shredded cheddar cheese
  9. Bake in a 400 degree F. oven for 30 minutes (uncovered)

Enjoy

Adapted from the original recipe: https://mylifecookbook.com/low-carb-cheeseburger-cauliflower-casserole/

 

 

 

Instapot (Slow Cooker) Split Pea Soup

03 Thursday Jan 2019

Posted by wrks4me in Home, Soups

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Tags

Carrots, Ham, Instapot, Pea Soup, Soup

You can either use your Instapot (Pressure Cooker) or you can use a slow cooker to make this flavourful soup. It’s so easy and so tasty

slit pea soup

Ingredientswrks4me_terry_tested-11

  • 1 cup diced smoked ham
  • 1 Tablespoon of butter or oil
  • 1 Large carrot – diced
  • 1 Large onion – diced
  • 2 Large stalks of celery
  • 1 pound (454g) dry split pea (yellow or green) – not pre-soaked
  • 6 cups of low sodium chicken stock
  • 1/8-1/4 tsp of dried thyme
  • 6 cloves of garlic (minced)
  • 2 Bay leaves

Directions if using Instapot

  1. Use the Sauté function and add the butter or oil along with the diced onions
  2. Sauté onions til transparent, turn off pot
  3. Add the garlic, ham, thyme, carrots, celery and bay leaves
  4. Pour in a little of the chicken stock to deglaze the pot
  5. Once the pot has been deglazed add the dry split peas
  6. Add the remainder of the chicken stock
  7. Set Instapot to manual and cook at high pressure for 15 minutes (or use the soup feature)
  8. Once the 15 minutes let the pressure release naturally for an additional 10 minutes or until the silver button (float valve) drops down
  9. Open the pot and remove the bay leaves
  10. Stirring will thicken the soup

Serve and enjoy

If using a Slow Cooker

Use can use the same recipe in a slow cooker. Instead of using an Instapot, sauté the onions in a pan and add them to the slow cooker along with all the other ingredients. Then set slow cooker for 5-6 hours on high or 8-10 hours on low

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