Low Carb Cabin Quiche


One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water


1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature


In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.


Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Bacon Appy’s


Bacon Appy's

Oh man oh man…. If you are a bacon lover, I have a EASY treat for you.
Take 1 lb. bacon;slice in half. Using club crackers, place about 1 T Parmesan cheese on top of cracker and wrap with the half slice of bacon. Place on baking sheet with cooling rack placed inside. Bake @ 250 for 2 hours.
I saw this on Food Network /Pioneer Woman. You can make ahead. Cool; freeze and warm as needed. All I can say is OMG!!

Prosciutto would be awesome with this as well.

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce


1 small head of cabbage, chopped in food processor using metal blade

1 onion , diced

1 head roasted garlic

1 lb. bacon, diced

1 lb. russet potatoes, peeled and cooked in salted water

1 -8oz. cream cheese, room temp

Salt and pepper , to taste

Fry diced bacon until crispy. Remove to paper towel lined plate and set aside. In same pan bacon was cooked in saute onions until translucent in the bacon fat. Remove onions and place them with bacon. Add chopped cabbage and saute until tender. Add the onions and bacon back to the pan with the cabbage. Mash cooked potatoes with the roasted garlic and cream cheese until smooth. Stir into cabbage -bacon mixture until well combined. Salt and pepper to taste. Set aside to cool . Meanwhile make the dough.

Pierogi dough

1 egg , slightly beaten

1 cup milk

1 cup water 3 tablespoons sour cream

5 cups flour plus more until the desired texture in achieved.

In a bowl of a food processor fitted with a metal blade, place 5 cups flour. In a bowl whisk to combine the remaining ingredients until well blended. Slowly pour the wet ingredients into the processor and pulse until the mixture begins to form a ball. At this point more flour may be needed. Add just enough flour so that the dough is not too sticky. Remove from bowl and knead slightly until a smooth dough is achieved. Divide dough into four pieces. Roll dough out to 1/16 of an inch and cut into 3-4 inch round circles using a round cookie cutter. Fill each round with about 2 tablespoons cooled filling, fold over and pinch together dough edges to seal. Place on towel dusted with corn meal as you finish the rest of the pierogi’s. If there’s extra filling , it can be frozen for another time.

Bring a pot of salted water to boil. Add a few pierogi to the boiling water. They are finished cooking when they float to the top. Remove with slotted spoon and place on serving plate. Top with browned butter and garnish with scallions. Cooked pierogi’s can also be fried crispy as well.

Pot Roast Ragu for stick to your ribs comfort.



1/2 cup chopped bacon

1 lb. shredded cooked pot roast

1/4 cup flour

salt and pepper; to taste

1 onion, diced

2 carrots, peeled and diced

1/2 cup chopped parsley

2 garlic cloves, minced

1 (15 oz.) can diced fire roasted tomatoes

1 tablespoon tomato paste

1 tsp. dried rosemary

1 tsp. dried thyme

1/2 tsp. dried oregano

1 bay leaf

2 1/2 cups beef consomme

3/4 cup red wine

In a heavy bottom pot cook bacon until crisp. Add the onions and saute until translucent. Add the garlic and carrots; deglaze pan with red wine and reduce by half. Add the remaining ingredients and simmer until the vegetables are tender. Serve over pasta and sprinkle on parmesan cheese and chopped parsley.

Not your boxed Mac and Cheese here, try Bacon Mac and Cheese with Roasted Garlic



6 cups macaroni cooked in salted boiling water just to al dente

6 cups grated sharp cheddar

9 cups whole milk

12 eggs

3/4 tsp salt

1 1/2 cup butter

1 lb. bacon, diced and cooked crisp

1 head roasted garlic, squeezed of pulp

1 1/2 tablespoons whole grain mustard

few dashes hot sauce; to taste

pepper; to taste

2 cups panko crumbs mixed with 1 tablespoon melted butter

Preheat oven to 350 degrees. Butter a large casserole dish.

Put cooked drained pasta in pot with butter and stir until melted. In a separate bowl combine well the remaining ingredients except the cheese. Stir in the cheese and egg mixture into the buttered pasta. Sprinkle with the buttered panko crumbs. Bake until the casserole is firm but not dry.

Mmm,Mmm good Beef, Barley, Split Pea Soup.


1 lb. stew meat cut into bite size pieces

1/4 lb. bacon, diced

1/2 cup pearl barley

1/4 cup dried yellow split peas

2 onions, diced

2 stalks celery, diced

1 leek, sliced, white part only

5 carrots, peeled, diced

1 1/2 quarts beef consomme

1 bay leaf

1/2 ts. rubbed sage

salt and pepper; to taste

In a large heavy bottomed pot, brown the bacon until crisp. Add the onions, leeks and celery and saute until softened. Add the barley and split peas and cook until they begin to toast. Remove contents of pot into a bowl and set aside. Adding a small amount of oil as needed, brown the stew meat in the pot. Once the stew meat is brown, return the reserved ingredients , carrots, bay leaf, sage and consomme. Bring to a boil reduce to simmer. Cook until meat is tender and barley and split peas are cooked. Season with salt and pepper.

Comforting dinner of Chicken and Leek Pie.

Chicken and Leek Pie

Pie dough for a double crust

2-2 1/2 lbs. cooked,  cubed chicken

4 thick slices of smoked bacon, diced

4 large leeks, white part only, sliced

1 onion, diced

1/4 tsp. nutmeg

1 tablespoon flour

salt and pepper; to taste

1 cup chicken stock

1/2 cup heavy cream


Preheat oven to 424 degrees.

Line a 9 inch deep dish pie plate; set aside. In a large pot cook bacon until crisp. Add the onions and leeks and cook until softened. Stir in the flour. Pour in the heavy cream and the chicken stock, add the nutmeg. Bring to boil reduce to simmer until thickened. Pour the filling into the line pie plate. Top with top crust and crimp edges. Brush top with heavy cream and sprinkle a small amount of freshly cracked black pepper and kosher salt. Bake for about 25-30 minutes or until crust is golden brown.