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Mini Meat Lovers

25/8/2013

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Saturday morning, I was invited at a pick-nick. The girls from my breastfeeding support community gathered together for this event. Everybody brought a simple dish to share (a pot-luck). Well, since I do not eat wheat anymore and one of my best friend's son is allergic to bovine protein and soy, I had to figure out something for everybody. I love meat, precisely meat loaves.  So, I grabbed my favorite recipe and transformed it to meet the needs.
A delicious, quick and comforting snack or weeknight meal which can be enjoyed cold or warm. If you are not allergic to beef, you can take beef, veal or any grounded meat you like. 


So here is the asked recipe , enjoy!

  • 1/2 cup shredded coconut unsweetened
  • 1/2 cup tomato's chopped or for hurried cooks, Ketchup 
  • 1 Tbsp Dijon mustard
  • 2-3 eggs
  • 1 small onion
  • 2 carrots
  • 500 g grounded pork
  • salt & pepper
  • 1/4 cup shredded cheese, for diary lovers

  1. Preheat oven to 200°C
  2. In a bowl, combine all the ingredients and mix well. Best by hand and good for the joints :)
  3. scoop mixture in to 12 cup muffin pan or a mini muffin pan to make snack bites.
  4. Put it in the oven and bake for 20 minutes.
  5. Let it cool!

You can wrap them and freeze it for up to 2 months.

Bon appétit!

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Chocolate chips cookies

9/8/2013

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·         1 1/4 cups almond flour

·         3/4 cups finely shredded, unsweetened coconut

·         1 tsp baking powder

·         1/2 tsp salt

·         1/2 cup butter, softened

·         1/2 cup  sweetener

·         1/2 tsp vanilla extract

·         1 large egg

·         100 g    high % cacao chocolate, finely chopped

Instructions

1.    For the cookies, preheat the oven to 165°C and line a large baking sheet with parchment paper or a silicone liner.

2.    In a medium bowl, whisk together almond flour, coconut, baking powder and salt.

3.    In a large bowl, cream butter with sweetener. Beat in vanilla and egg until well combined. Beat in flour mixture until dough is well mixed.

4.    Stir in chopped chocolate

5.    Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.

6.    Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.

7.    Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.



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Tortillas - wheat free

25/7/2013

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Ingredients:

·         1 Tbs coconut flour
·         2 Tbs flax meal
·         1 large egg
·         Spices to taste (ex. curry, garlic, chili, etc.) depends on your mood :)

Directions:

1.    Mix everything together and let stand for a couples minutes.

2.    Spread out thin in circles about 20 cm in diameter on a parchment paper with a silicon spatula. If you want a Taco shaped Tortilla, form into a Taco mold.

3.    Bake at 200°C for 10-12 minutes.


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Zucchini fritters with feta cheese

22/6/2013

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This time of year, this recipe is so amazing and refreshing! Sometimes I end up with some extras like an zucchini from last week or so.  Fritters or cakes are made with the main ingredient, in this case zucchini, mixed with a batter and fried. This time I decided to change up the flavors a bit and tossed some feta cheese in it. Fritters are super easy to make and take very little time. The zucchini fritters turned out really well! With the feta, the fritters were tasty and the cool and creamy tzatziki finished them off perfectly.





Fritters

Ingredients:
  • 2 cups of grated zucchini, squeezed to drain
  • handful chives
  • 1/4 cup feta crumbled
  • 1/2 cup almond flour
  • 1 egg
  • salt 
  • coconut oil to fry



Directions:
  1. Grate the zucchinis and drizzle some salt over it, let stand for 15 minutes. After squeeze to drain the remaining water out of the zucchinis.
  2. Mix  the zucchini, chives, feta flour, egg and some salt in a bowl.
  3. Heat the oil in a pan
  4. Spoon the zucchini mixture into the pan and fry till golden brown on both sides. 


Tzatziki

Ingredients:
  • 1 cucumber
  • 180 g Greek Yogurt
  • 2 tbls olive oil (optional)
  • 2 garlic cloves squeezed
  • salt and pepper

Directions:
  1. Grate the cucumber drizzle some salt over it and let stand for 15 minutes. After squeeze to drain.
  2. Mix all ingredients together. If you think it is to thick, add some olive oil.
  3. put the Tzaziki in the refrigerator for about 1 hour before serving.

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Zucchini Lasagna

10/6/2013

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It is very delicious, even my kids love and eat it. You have to know, my 5 years old was and sometimes still is a picky eater. After trying the recipe the first time, I had to make some changes, like we do not eat 1 kg of meat, so I reduced to 1 lb. I doubled the cheese sauce, since that was the runner for the kids. So, hope you will enjoy as well as we did

. 
Meat Sauce:

·           1 lb ground beef, or porc, or chicken
·           800ml tomato sauce (1 can)
Cheese Sauce:

·         2 cups cashews, soaked in water as long as possible (max. 2 hours)
·         2 cups chopped cauliflower, steamed or 2 cups Broccoli stalks steamed
·         3 tsp lemon juice
·         2 dl water
·         1/2 tsp Dijon mustard
·         1/2 tsp garlic powder optional
·         1/2 tsp onion powder optional

Other:
·         3 medium zucchini


Instructions:
·           Slice the zucchini with a mandolin set at 1/4" thick (should yield 12-14 zucchini slices.
·           Salt the zucchini and let it rest for at least 15 minutes.

For the Meat Sauce

·           In a large skillet over medium-high heat, brown the ground beef.
·           Add the tomato sauce. Season to taste.

Cheese Sauce

·           Drain and rinse cashews
·           Place all of the cheese sauce ingredients in a blender or food processor and blend until smooth.

For the Lasagna

·           Spread the tomato sauce on the bottom of a 9x9" pan.
·           Place 1 layer of zucchini onto of the tomato sauce
·           Top the zucchini with cheese sauce.
·           Repeat with another layer of meat sauce, zucchini, and cheese sauce. At the top there should be cheese sauce.

·           Bake for 30 minutes and the top is golden brown.

·           Let cool slightly before cutting.

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blueberry granola

1/6/2013

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What did I eat this morning for breakfast? My favorite Low Carb Cereals with a handful blueberries.
I think it is my best so far to replace the cereals I used to eat. Leaving wheat product behind was a bit difficult in the beginning, and as a family who's kids still enjoy wheat cereals, wasn't easy.



Feel free to substitute any nuts or seeds you like in this recipe, but the flax meal is essential, and the coconut is helpful. These will absorb the liquids and this is what will form the clumps -- otherwise you just have toasted nuts and seeds with some flavoring. Because it is totally nuts and seeds, it is pretty rich.
These recipe is easy and you can even enjoy the nuts as snack.

Yield: 
12 Servings

Ingredients:
·         1 cup raw almonds
·         1 cup raw walnuts
·         1 cup raw pecans or cashew
·         1 cup shredded coconut, unsweetened
·         1/2 cup sunflower seeds
·         1/2 cup flax seed meal
·         1/2 teaspoon salt
·         1/2 cup water
·         1/2 cup butter or coconut oil
·         1/2 cup sugar-free maple-flavored syrup (or ¼ cup of Honey raw)
Preparation:
1. Heat oven to 150°C. Cover baking sheet with sides with a silicon mat or greased parchment paper.

2. Roughly chop the nuts. You can do this in a food processor, but if you do, start with the harder nuts -- the almonds in this recipe or filberts (hazelnuts) if you use them. Once they are chopped up a bit you can add the softer nuts (walnuts, pecans). Otherwise the softer ones will become meal before the hard ones are chopped.

3. Melt the butter or coconut oil - you can microwave it in the bowl you're going to use for mixing (although you can mix right on the baking sheet), if you wish.

4. Mix the syrup and coconut oil or butter together.

5. Combine the nuts, coconut, seeds, and salt. If you're doing this on the baking sheet, add the water first and mix (hands work best), and then the oil/butter and syrup mixture. Otherwise, just combine it all in a bowl and turn out onto the baking sheet. Press into an even layer.

6. At this point, it's good to taste it. It's going to end up tasting a little less sweet, so judge your own desire for sweetness and add more if you want.

7. Bake for 25 minutes, stir around and bake for another 25 minutes. Bake until fragrant and lightly browned on the surface.

8. Let cool completely in pan. It will crisp as it cools. Store in sealed container. Serve with yogurt, cottage cheese, etc. If you like, add dehydrated blueberries or strawberries.
Make about 6 cups -- 12 servings.

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chocolat donuts

21/5/2013

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Equipment Needed
·         donut pan
·         hand mixer

Ingredients
·         3/4 cup almond flour
·         1/4 cup cocoa powder
·         1/4 tsp baking soda
·         1/4 tsp salt
·         3 eggs, separated
·         3 tablespoons honey
·         3 tbsp coconut oil, melted
·         1 tsp vanilla extract

Method
1.     Preheat oven to 180°C. Grease a donut pan.
2.     Whisk almond flour, cocoa powder, baking soda and salt together in a large mixing bowl.
3.     In a separate mixing bowl, beat the egg yolks, with honey, coconut oil, vanilla. Then pour them into the dry ingredients, and beat until smooth.
4.     Beat egg whites until light and fluffy. Then, fold them into the batter.
5.     Pour batter into donut pan.
6.     Bake about 12 minutes. Allow them to cool until comfortable enough to handle, then gently remove them from the pan and set them on a cooling rack.

Makes about 8 donuts.

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coconut cheese crackers

16/3/2013

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Sometimes, some days,  I am so stressed and have no ideas what to cook. I don't mean cooking for the family or the daycare, but for me. I am on low carbs. Why? Well tired everything and even workout with a personal trainer 3 times a week did not change a thing. Well not true, i have to admit. I got in shape enormously and my body shaped too, in a good way. Just that freaking balance did not change a thing in 6 months of hard work. So, come back to my low carb cooking, snacks are very hard. I get tired of just eating  ham, boiled eggs, cheese and veggie's as they come from the fridge. So, I put me on a journey / adventures in my kitchen. I will post my best and simplest recipes on this blog, stay tuned.

What you need for those Coconut Cheese Crackers:

  • ½ cup Coconut flour
  • 1 Egg
  • 1½ cup grated Cheese
  • 2 T Butter
  • Pinch salt
Directions:
Blend everything together to make a dough. Spread the batter evenly on a parchment paper on a baking tray. Bake at 200°C for about 10 minutes. Let it cool and then cut it in squares. Keep it in container for a week. But fresh out of the oven they taste best.

Bon appetit!

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