Low Carb Cabin Quiche

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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

Filling:

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

Crust:

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.

Filling:

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.

Spinach, Bacon and Tomato Sauce

Spinach, Bacon and Tomato Sauce

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1lb.Black Pepper Bacon, Diced

1 onion, diced

2 cloves garlic, minced

1-2 tsp red pepper flakes

1 1/2 tsp. dried Basil, even better with fresh basil

5 oz. baby spinach

2 15 oz.cans fire roasted, diced tomatoes

Saute bacon until just crisp, add onion and cook until translucent. Remove bacon and onion with slotted spoon and set aside. Pour out the bacon fat. Return bacon, onion, garlic, basil ,red pepper flakes, tomatoes and spinach; saute until spinach is just wilted.

Pour over and toss with pasta of your choice; sprinkle with parmesan cheese.

Herb Breaded Talapia and Fresh Fettuccine with Spinach and Lemon Cream Sauce

Herb Breaded Talapia and Fresh Fettucini with Spinach and Lemon Cream Sauce

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2 tsp. kosher salt

3 tablespoons butter

zest from 2 lemons

juice from 2 lemons

1 cup white wine

1 cup heavy cream

1 lb. fresh fettuccine

1 cup grated pecorino, plus more to pass at the table

10 oz. baby spinach

Drop butter into big skillet. As butter melts sprinkle the zest over the butter and stir. Pour in wine and lemon juice and salt;  bring to a simmer. Cover for a couple of minutes.

Uncover and and slowly whisk in the cream with mixture simmering. Continue to simmer until sauce thickens to a saucy consistency.

After whisking in the cream start cooking the fresh pasta to al dente. With sauce simmering add the cooked drained pasta and the baby spinach. Toss and add the pecorino and toss until well combined.

Herb Breaded Talapia

1/2 cup chopped fresh flat leaf parsley

1/4 cup white wine

3 tablespoon dry plain bread crumbs

2 tsp lemon zest

2 tablespoons lemon juice

1 tablespoon chopped fresh oregano

1 tablespoon fresh thyme, chopped

2 tsp olive oil

1 garlic clove, minced

1/4 tsp salt

1/4 tsp. pepper

1 1/4 lb. talapia loins

Preheat oven to 375 degrees. L8ine a baking sheet with foil and spray lightly with cooking spray.

Combine all ingredients except talapia in a small bow; stir to combine and allow the mixture to set to form a paste. Place the talapia loins on the prepared baking sheet. Spread an even layer of the herb paste over tops of each loin. Bake in oven for about 15 minutes until fish is opaque in center and crust is formed.

Plate pasta on plate and place a talapia lion over pasta.

Spinach-Pesto Lasagne

Spinach-Pesto Lasagne

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Lasagne

  • 1 package (16 oz.) Lasagne noodles, uncooked
  • 3 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 3 cloves garlic,minced
  • 3-10 oz. boxes frozen chopped spinach, thawed and squeezed dry
  • 1/4 tsp nutmeg
  • salt and pepper, to taste
  • 30 oz. whole milk ricotta
  • 1 1/2 cups pesto, recipes follows or store bought.
  • 1 cup Parmesan , grated
  • 1 cup Fontina, grated
  • 1/2 cup pine nuts, toasted
  • 1 lb. mozzarella, shredded

Pesto

  • 2 cups basil leaves
  • 1 cup parsley sprigs
  • 8 cloves garlic
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 1 cup Parmesan cheese
  • 2/3 cup olive oil
  • 1/4 cup toasted pine nuts
  • Begin with preparing pesto. Place all ingredients for the pesto except the olive oil in a bowl of a food processor fitted with a metal blade. Process until about a minute and gradually pour in olive oil with motor running, mixing until incorporated. Set side.
  • Preheat oven to 350 degrees.
  • Spray a 9×13 casserole with cooking spray. Partially cook the noodles according to package directions.
  • Heat oil in skillet. Cook the onions until translucent, add garlic and cook until fragrant.Add the spinach; cook and stir for 5 minutes. Season with salt,pepper and nutmeg. Transfer to large bowl.
  • Add the ricotta, pesto, Parmesan and pine nuts to spinach mixture; mix well.
  • In a separate bowl combine the mozzarella and Fontina.
  • Layer 5 noodles , slightly overlapping, in casserole. Top with one-third of ricotta mixture and one-third mozzarella mixture. Repeat layers twice.
  • Bake 35 minutes or until bubbly.
  • Let stand 10 minutes before serving.