I knew I couldn't improve on those wraps I made for camping a few weeks ago (if you click on the title of this entry it will take you to that recipe) but I was wrong. I am out of oat flour but had some rye flour which is only slightly more carbohydrate, but not enough per flatbread for me to worry about. Because I didn't want a really heavy rye flavor I also added an extra drop of sweetener.
OH YEAH, BABY!! Just sayin'....HAPPY MOUTH!!
(The oat flour I had contained 54gN/cup - the rye flour contains 68gN/cup...I used 1/2c, some in the recipe and some for dusting/kneading/rolling, and divided by 16 - 1.7gN vs. 2.1gN - the difference is negligible per flatbread.)
Everything else is the same. I'm thinking I need to buy a tortilla press though - or ask for one for Christmas. The standing and rolling out of them all is hard on my back...but WORTH IT! :)
Tonight we had hot dogs in my wraps (I had 2) plus I made rutabaga fries, tossed with olive oil and seasoned with onion and chili powders. Great supper!
Monday, October 31, 2011
#Lowcarb #Recipe: Creamy Savory Cabbage with Ham
I needed to make a dish to pass for a lunch at church earlier today, using what I had in the house. This is the result. Note that my husband and I were the only low-carbers there, and I got questions from people like, "What about the noodles, they're not low carb are they?" and "But there are potatoes in here!" Pretty deliciously wonderful dish! I also made a couple dozen little biscuits - started with carbquick, added melted butter, cream, an egg, and a bunch of shredded cheese, then dropped them by the rounded teaspoonful. One biscuit, one bite. These together would make a complete meal for us...anyway - on to the recipe :).
2Tbsp olive oil
1/2 large sweet onion, thinly sliced
1 daikon, about 10" long, chopped
1 small head of cabbage, thinly sliced
1# ham (check for sugar!), chopped
black pepper
seasoning salt
2/3c full-fat mayo
3/4c full-fat sour cream
2Tbsp yellow mustared
Heat the olive oil in a large electric chicken fryer (that's what I used, anyway); over medium high heat drop the onion in and stir; once onion is translucent, add daikon and stir, then add cabbage. Season, stir, reduce heat to medium low, cover.
When cabbage is soft but still a bit firm, stir in ham; return cover and continue cooking about 5 minutes until ham is heated through.
Meanwhile, whisk mayo, sour cream, and mustard together until creamy. After ham is heated, add sauce and blend well until sauce is heated through. (When it started steaming, I knew it was ready.)
This recipe was loved by all who tried it, I think it was one of the best things I've ever thrown together, and I can't WAIT to make it again! Plus it was, of course, cheap: $1.69 for the ham, 45c for the cabbage, about a buck for the daikon and half that for the onion. The entire sauce was about a dollar...and I'll add a quarter for the olive oil and seasonings....WELL under $5 for 4 very generous or 6 average-sized servings!
2Tbsp olive oil
1/2 large sweet onion, thinly sliced
1 daikon, about 10" long, chopped
1 small head of cabbage, thinly sliced
1# ham (check for sugar!), chopped
black pepper
seasoning salt
2/3c full-fat mayo
3/4c full-fat sour cream
2Tbsp yellow mustared
Heat the olive oil in a large electric chicken fryer (that's what I used, anyway); over medium high heat drop the onion in and stir; once onion is translucent, add daikon and stir, then add cabbage. Season, stir, reduce heat to medium low, cover.
When cabbage is soft but still a bit firm, stir in ham; return cover and continue cooking about 5 minutes until ham is heated through.
Meanwhile, whisk mayo, sour cream, and mustard together until creamy. After ham is heated, add sauce and blend well until sauce is heated through. (When it started steaming, I knew it was ready.)
This recipe was loved by all who tried it, I think it was one of the best things I've ever thrown together, and I can't WAIT to make it again! Plus it was, of course, cheap: $1.69 for the ham, 45c for the cabbage, about a buck for the daikon and half that for the onion. The entire sauce was about a dollar...and I'll add a quarter for the olive oil and seasonings....WELL under $5 for 4 very generous or 6 average-sized servings!
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