diff options
Diffstat (limited to 'recipes')
| -rw-r--r-- | recipes/Creamy Carrot-Radish Slaw.txt | 16 | ||||
| -rw-r--r-- | recipes/Ice Cream.txt | 35 | ||||
| -rw-r--r-- | recipes/brownies.txt | 14 | ||||
| -rw-r--r-- | recipes/corn bread.txt | 9 | ||||
| -rw-r--r-- | recipes/flour tortillas.txt | 11 | ||||
| -rw-r--r-- | recipes/roast chicken.txt | 15 | ||||
| -rw-r--r-- | recipes/salt lick mustard sauce.txt | 52 |
7 files changed, 143 insertions, 9 deletions
diff --git a/recipes/Creamy Carrot-Radish Slaw.txt b/recipes/Creamy Carrot-Radish Slaw.txt new file mode 100644 index 0000000..d9c1689 --- /dev/null +++ b/recipes/Creamy Carrot-Radish Slaw.txt @@ -0,0 +1,16 @@ +Creamy Carrot-Radish Slaw +https://www.epicurious.com/recipes/food/views/chickpea-salad-sandwich-with-creamy-carrot-radish-slaw + +Ingredients +Makes 4 servings +3 tablespoons mayonnaise +2 tablespoons extra-virgin olive oil +1 teaspoon finely grated lemon zest +1 tablespoon fresh lemon juice +5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater +3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater +1/4 cup coarsely chopped cilantro +1/4 cup coarsely chopped parsley +1/4 cup sliced almonds +1/2 teaspoon kosher salt +1/8 teaspoon freshly ground black pepper diff --git a/recipes/Ice Cream.txt b/recipes/Ice Cream.txt new file mode 100644 index 0000000..330b41e --- /dev/null +++ b/recipes/Ice Cream.txt @@ -0,0 +1,35 @@ +Ice cream + +Ingredients + +1 cup heavy cream or coconut milk +2 tablespoon sugar free powdered sugar +1/4 teaspoon xanthan gum +1 teaspoon vanilla extract optional + + +## Instructions + +In a deep and wide jar, add all your ingredients and mix. Using an immersion or stick mixer, beat everything together until it thickens and soft peaks form. + +Cover the jar and place it in the freezer for at least 4 hours, stirring every 30 minutes, to ensure it doesn't become too icy. + +Remove from the freezer and let sit for 15 minutes, before serving. + +Notes + +If you want smoother ice cream, add 1 tablespoon of vodka. You won’t be able to taste it, but it will make the ice cream easier to scoop. + +TO STORE: If your ice cream is too icy once removed from the freezer, you can microwave it for 15 seconds or let it sit for 15 minutes. + + +Chocolate– Add 3 tablespoons of unsweetened cocoa powder to the mixture. +Cookies and cream– Replace the vanilla extract with almond extract and add 1 cup of crushed keto Oreos. +Cookie dough– Fold through 1/4 cup of crumbled keto cookie dough. +Strawberry– Add 1/2 cup sliced strawberries and, if desired, strawberry extract. +Mint chocolate chip– Replace the vanilla extract with peppermint extract and fold through 1/2 cup sugar free chocolate chips. +Butter pecan– Add 1/2 teaspoon butter extract and 1/4 cup chopped pecans. +Salted caramel– Fold through 1/4 cup of sugar free caramel syrup. +Peanut butter cup– Drizzle peanut butter and add chopped-up keto peanut butter cups. +TO RE-FREEZE: The ice cream will become icier if re-frozen. If you do have leftovers and need to re-freeze them, place them in a new container and store them in the freezer for up to 1 month. +
\ No newline at end of file diff --git a/recipes/brownies.txt b/recipes/brownies.txt index f4bc34b..8293783 100644 --- a/recipes/brownies.txt +++ b/recipes/brownies.txt @@ -14,6 +14,20 @@ Ingredients 1/2 teaspoon baking soda 1/2 teaspoon salt + +1 cup unsalted butter, melted +1 cup coconut sugar +1 cup white sugar +1 cup chocolate chips +all melted in double boiler + +2 cups flour +1 cup chocolate powder +1/4 cup protein powder +1 T egg white +3 eggs +1/2 sourdough starter + Instructions Preheat oven to 350F. diff --git a/recipes/corn bread.txt b/recipes/corn bread.txt index 66410ee..aa6536c 100644 --- a/recipes/corn bread.txt +++ b/recipes/corn bread.txt @@ -7,12 +7,3 @@ corn bread 3/4 teaspoon baking soda 2 cups buttermilk 2 eggs + 1t baking soda and 1T vinegar - -1 cup cornmeal -1.75 cups flour -2 tsp salt -2 tsp baking powder -3/4 tsp soda -2 cups buttermilk -2 eggs -eggs + 1t baking soda and 1T vinegar diff --git a/recipes/flour tortillas.txt b/recipes/flour tortillas.txt new file mode 100644 index 0000000..e807120 --- /dev/null +++ b/recipes/flour tortillas.txt @@ -0,0 +1,11 @@ +Avocado Oil Flour Tortillas + +Makes 8 Tortillas + +Flour tortillas are an art, and the more you make them, the better your tortilla will get. There is something extremely satisfying about making your own from scratch, unlike many of the packaged flour tortillas out there. This one—inspired by Caramelo tortillería in Lawrence, Kansas—only takes three ingredients. Using avocado oil is a more recent substitute to old-school ingredients like lard or vegetable shortening. + +2 cups (260 g) all-purpose flour, plus more for dusting + +1 teaspoon sea salt + +¼ cup (60 ml) avocado oil diff --git a/recipes/roast chicken.txt b/recipes/roast chicken.txt new file mode 100644 index 0000000..67807ce --- /dev/null +++ b/recipes/roast chicken.txt @@ -0,0 +1,15 @@ +1 4.37 lb chicken +1 stick of butter +zest of 2 lemons +2 lemons +handful of thyme +rosemary +salt and pepper + +preheat to 450 + +rub chicken with salt, pepper, lemon halves, thyme. Mix softened butter, lemon zest, salt and pepper and rosemary. rub all over chicken. get into it. + +Chop sweet potatoes rub in remaining better mixture. Cut a bunch of carrots and red onion, other root vegetables. + +Cook Chicken for 45min at 450. Then add sweet potatoes, cook for 20 more minutes, pull chicken and let rest. throw in carrots, onion and whatever else and cook for 10-20 min. diff --git a/recipes/salt lick mustard sauce.txt b/recipes/salt lick mustard sauce.txt new file mode 100644 index 0000000..83668a4 --- /dev/null +++ b/recipes/salt lick mustard sauce.txt @@ -0,0 +1,52 @@ +Source: https://julieskitchenadventures.com/2014/09/12/salt-lick-bbq-sauce/ + +Salt Lick BBQ Sauce Recipe + +Yield: + +Approx. 2 cups + +BBQ SAUCE + +Ingredients: + +1 cup finished sweet and sour dressing (see below) +1/3 cup prepared mustard +1/3 cup Worcestershire sauce +1 tbsp hot sauce (carrot based preferred) – adjust to taste +1 tsp salt +1/2 tsp fresh cracked black pepper +1/2 tsp cumin +1/2 tsp paprika +1/2 tsp onion powder +1/2 tsp garlic powder +1/2 tsp chinese five spice +1-2 tbsp honey +1-2 tbsp brown sugar +1-2 tbsp white sugar + +Directions: + +Place sweet and sour dressing, mustard, worchestershire sauce and all spices from salt to chinese five spice in a large pot. Bring to boil. Simmer over medium heat for 30 minutes. +Take off heat and add honey, brown sugar, white sugar and hot sauce. Stir until well incorporated. +Bring to room temperature before use, or pour hot when canning. + +SWEET AND SOUR DRESSING + +Ingredients: Sweet and Sour Dressing + +1/2 cup apple cider vinegar +1/2 cup brown sugar +1/3 cup pineapple juice +1 tsp ginger +1 clove fresh garlic, crushed +1 tbsp corn starch +1 tbsp water +1/4 cup oil + +Directions for dressing: + +Place all ingredients (except cornstarch, water and oil) into a pan over medium heat. Allow mixture to simmer for 10 minutes. +While simmering, mix cornstarch and water in small bowl, untl cornstarch has disolved. +Add cornstarch mix to simmering pot. Stir. Remove from heat and let sit until room temperature. +Blend dressing while adding drizzle of oil until dressing thickens. |