Category Archives: wrks4me – Recipes

Moist Keto Bran Muffins

05 Thursday Jan 2017

Posted by in Baking, Home, Low Carb, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

Ingredients

  1. 1 1/2 cups of Wheat Bran
  2. 1 cup of Vanilla Almond Milk
  3. 1/3 cup Vegetable Oil (Canola)
  4. 1 egg
  5. 1/2 cup + 1 tablespoon brown sugar subsitution (Splenda)
  6. 1/2 teaspoons vanilla extract
  7. 1 cup almond flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon cinnamon (optional)
  12. 1/2 cup blueberries (optional)

Directions

  1. Preheat oven to 375 degrees F.
  2. Mixture 1: Mix together wheat bran and almond milk, let sit for 10 minutes
  3. Mixture 2: Mix together oil, egg, brown sugar subsitute, vanilla and optional blueberries
  4. Mixture 3: In a separate bowl mix together almond flower, baking soda, baking powder, salt and optional cinnamon
  5. Add mixture 1 to mixture 2, graduadually add mixture 3
  6. Spoon batter into lined muffin tins
  7. Bake for 15 to 20 minutes or until an inserted toothpick comes out clean. Place on a cooling rake.

Make 12 muffins

Enjoy

Gluten Free (Keto) Pie Crusts

04 Wednesday Jan 2017

Posted by in Baking, Low Carb, wrks4me - Recipes

≈ 1 Comment

Tags

, , , , , , ,

Almond Crust

Ingredients

  • 2 cups blanched almond flour
  • 2 Tablespoons Crisco Golden All-Vegetable Shortening (cold)
  • 1/2 Tablespoon Sugar or Sugar Sustitute (Splenda)
  • 1/4 Teaspoon Salt
  • 1 Large Egg

Directions

  1. Preheat oven to 350 degrees F.
  2. Place almond flour, salt and sugar (or sugar substitute) into a bowl
  3. Add cold Shortening and with your hands mix between fingers until mixture resembles coarse meal
  4. Add egg and blend to form a ball
  5. Press dough into a 9 1/2 inch pie dish
  6. For a bottom pie shell alone, use a fork to poke holes before baking
  7. Bake for 8-12 minutes (do not overbake)
  8. Note: If you are using this shell with a pie filling such as a pecan or apple pie, bake for 4 minutes before filling, then add your contents and cover edges of pie shell with aluminium foil to prevent burning, then bake for approx. 40 minutes. Check the pie to ensure it is not overcooked.

 

 

 

 

Easy Leftover Turkey Pot Pie

30 Friday Dec 2016

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , , , ,

chicken-pot-pie-sliced

Ingredients

  • 1 frozen package of deep dish pie crust (contains 2 crusts)
  • 1 package of frozen peas and carrots
  • cold leftover diced turkey (white and dark meat)
  • cold leftover potatoes (mashed or diced, you can put both if you like)
  • cold leftover turkey gravy
  • 1 can of cream of chicken soup (more if needed)

Directions

  1. Mix together in a large bowl the diced turkey, potatoes and as many peas and carrots as you like
  2. Add gravy mixed with cream of chicken soup (add enough to moisten turkey mixture)
  3. Pour into a frozen pie crust
  4. Top with remaining frozen pie crust and pie plate
  5. Put into a freezer zip bag and place in the freezer until needed
  6. When ready to serve, preheat oven to 350 degrees F.
  7. Remove from freezer and freezer bag and place on a cookie sheet
  8. Cook with the pie plate still on the top for 30 minutes
  9. After 30 minutes, remove pie plate and cut slits in the pie crust and cook for an additional for 30 minutes or until hot and bubbly

Optional: If you have any additional mixture, place into a casserole or foil dish and top with stuffing or mashed potatoes. Cook for 45 to 60 minutes at 350 degrees F or until hot in the middle

 

 

Rolled Chicken Stuffed with Asparagus

28 Wednesday Dec 2016

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

chicken-asparagus-roll-ups

Ingredients

  • 1/2 cup of Mayonnaise
  • 3 Tablespoons of Russian or Sweet Mustard
  • 16 Spears of fresh Asparagus
  • 4 Slices of Ham
  • 4 Slices of Mozzarella or Similar Cheese
  • 4 Skinless and Boneless Chicken Breasts (half)
  • 1/2 cup of Italian Bread Crumbs

asparagus-chicken

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine the mayonnaise and mustard together and set aside
  3. Put a chicken breast into a resealable freezer bag and on a level surface pound the chicken with a meat mallet or even a rolling pin to a thickness of about 1/4 inch. Repeat with all chicken breasts.
  4. Place a chicken breast, smooth side down and put a slice of ham on top. Then place a piece of cheese and finally 4 asparagus stocks
  5. Roll the chicken around the asparagus and place seam side down in a baking dish
  6. With a pastry brush or even a spoon, apply the mayonnaise mixture to the chicken breasts
  7. Sprinkle each chicken breast with the bread crumbs and press the crumbs into the chicken
  8. Bake in a preheated oven for 30 minutes or until fully cooked

Enjoy

 

 

Blueberry Pie Perfection

22 Thursday Dec 2016

Posted by in Dessert, wrks4me - Recipes

≈ Leave a comment

lauras-blueberry-pie

INGREDIENTS

Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon fine salt
  • 1 cup cold butter, cut into pieces
  • 1/4 cup ice water

Filling

  • 6 cups blueberries (fresh or frozen)
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 3/4 cup white sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon butter

DIRECTIONS

Crust

  1. Put flour, sugar, salt into a mixing bowl
  2. Add cold butter and with your hands mix between finger until mixture resembles coarse meal
  3. Add water a little at a time and mix until dough is crumbly and holds together
  4. Divide dough into 2 balls and wrap in plastic and put in refrigerator at least 1 hour or up to 2 days before using
  5. Unwrap and roll out for the bottom pie shell. Unwrap second piece and roll out for top of pie shell. You can keep it simple or add some flair by cutting pieces into strips and create a braid. Or you can create a lattice effect.

Filling

  1. Put all ingredients except for butter into a large bowl and mix thoroughly
  2. Spoon into a pastry lined pie plate
  3. Divide butter into pieces and dot them around the filling
  4. Cover with top pastry and cuts slits into pastry if using an crust without vent holes such a lattice
  5. Cover the edges with 2 or 3 inch strips of foil to prevent browning
  6. Bake for 10 minutes at 425 degrees F and then turn oven down to 375 degrees F and continue to bake for another 30 minutes and then remove the foil and bake until the crust is golden brown and the center is bubbly.
  7. Cool on a rack

 

 

 

 

 

Leftover Potato Muffins

14 Wednesday Dec 2016

Posted by in Side Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , ,

potato-muffins-2

Ingredients:

  • 3 cups of leftover mashed potatoes
  • 1 cup of grated cheese (put aside 1/4 cup for topping)
  • 1/4 cup of finely chopped green onions
  • 1 egg

potato-muffins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix mashed potatoes, 3/4 cup of grated cheese, green onions and an egg in a mixing bowl
  3. Press mixture into muffin tins
  4. Bake for 25 minutes or until sides turn golden brown
  5. 5 minutes before fully cooked sprinkle 1/4 cup of grated cheese and return to oven
  6. After the cheese has melted, remove from oven and let cool a few minutes before removing from muffin tins to maintain their shape.

Enjoy

Make it yours: top them with caramelized onions or leeks if you prefer

Easy Harvest Squash Soup

23 Wednesday Nov 2016

Posted by in Low Carb, Soups, wrks4me - Recipes

≈ Leave a comment

Tags

,

squash-soup

Ingredients

  • 1 Tablespoon Olive Oil (or Vegetable Oil)
  • 1 Medium Butternut Squash
  • 1 Stalk of Celery (Diced)
  • 1 Medium Onion (Diced)
  • 1 Large Carrot (Diced)
  • 1 Medium Potato (Diced)
  • 900 ml (4 cups) Chicken Broth
  • Salt and Pepper to taste
  • 1/4 tsp Curry Powder

Directions

  1. Put oil celery, onion and carrot in a large pot and sauté til onions are translucent
  2. Put Squash, potato, chicken broth, curry powder in the pot
  3. Bring to a boil and cover and let simmer still potatoes and squash are tender
  4. Use a hand blender to blend everything together
  5. Season with salt and pepper

Option: Served with a teaspoon of sour cream

 

 

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by in International Dishes, Soups, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , ,

italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.

Low Carb Keto Fudge

04 Friday Nov 2016

Posted by in Dessert, Low Carb, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , ,

keto-fudge

Ingredients

  • Baker’s Chocolate 2 oz 57 grams
  • Cream Cheese 12 oz 340 grams (microwave 30 seconds to soften
  • Vanilla 1.5 tablespoons
  • Butter 113 grams
  • 1 cup of sweetener (different sweeteners offer different degrees of sweetness, so start with 1/2 cup and and keep addding and adjusting accordingly
  • 1 cup chopped walnuts
  • 1/2 cup of coconut (unsweetened)

Preparation

  1. Add butter and chocolate on low pan
  2. Stir well
  3. Add Vanilla Extract
  4. Add 1/2 cup of Sweetener
  5. In a seperate bowl add Cream Cheese
  6. Pour chocolate mixture with cream cheese
  7. Use a hand blender to mix together
  8. Fold in coconut and walnuts
  9. Put into a greased 8″ x 8″ pan
  10. Put into freezer until hardened
  11. Take out and give it 5 minutes to soften before cutting. Store in fridge

Enjoy

 

Braised Pork Shoulder ~ wrks 4 Veronika

31 Monday Oct 2016

Posted by in Main Dishes, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

veronikas-braised-pork

Ingredients:

  • 2 lbs pork shoulder
  • 1.5 cups of chicken stock
  • 2 large parsnips
  • 2 or 3 large carrots
  • 3 stalks celery
  • 1 large onion
  • 5 cloves garlic
  • 1 tablespoon cumin
  • 5 bay leaves
  • Salt and pepper to taste

Directions:

Preheat oven to 385 F

  1. Sear the pork on all four sides as it is generally a large cut
  2. Chop the onion and garlic
  3. Chop the parsnips, celery and carrots length wise leaving it thick as shown it the photo above
  4. Place the seared pork shoulder on top of the bed of onions and garlic
  5. Surround the pork with the cut vegetables
  6. Pour your chicken stock over everything.  The liquid should only be one third high
  7. Add the herbs, salt and pepper
  8. Braise it covered for approximately 2 hours depending on the size of the cut

Make it yours: you could add sherry or white wine along with the chicken stock but remember don’t use too much liquid otherwise it turns more into a soup rather then braised pork. Because it is such a inexpensive cut, braising is the best way to cook it.