Keto Garlic Bread

Ingredients
1¼ cups almond flour
5 tbsp ground psyllium husk powder
2 tsp baking powder
1 tsp sea salt
2 tsp cider vinegar or white wine vinegar
1 cup boiling water
3 egg whites
Garlic butter
4 oz. butter, at room temperature
1 garlic clove, minced
2 tbsp fresh parsley, finely chopped
½ tsp salt

-Preheat the oven to 350°F (175°C). Mix the dry ingredients for the bread in a bowl.

-Bring the water to a boil and add this, the vinegar and egg whites to the bowl, while whisking with a hand mixer for about 30 seconds. Don't overmix the dough, the consistency should resemble Play-Doh.

-Form with moist hands into 10 pieces and roll into hot dog buns. Make sure to leave enough space between them on the baking sheet to double in size.

-Bake on lower rack in oven for 40-50 minutes, they're done when you can hear a hollow sound when tapping the bottom of the bun.

-Make the garlic butter while the bread is baking. Mix all the ingredients together and put in the fridge.

-Take the buns out of the oven when they're done and leave to let cool. Take the garlic butter out of the fridge. When the buns are cooled, cut them in halves, using a serrated knife, and spread garlic butter on each half.

Turn your oven up to 425°F (225°C) and bake the garlic bread for 10-15 minutes, until golden brown.

Keto Sous Vide Chicken Wings

Here is a great recipe for nutritious Keto chicken wings:

-Start by setting up your sous vide at 160.  Bag your wings and cook for at least 2 hours.

-Remove wings and pat wings dry.  Chill in the fridge for several hours, but overnight is better.  I use a wire baking rack over a pan with aluminium foil for easy clean up.  Letting the wings sit uncovered in the fridge dries all the moisture out of the skin to help provide a good crisp when you perform the next step.

-Get setup to flash fry the wings in *avocado oil.  I've used a wok on the stove and a small fry daddy.  I like to use a lot of oil to get that deep fry crisp.  Note: I do not **season or bread the wings at all which helps you be able to reuse the oil several times.

-I flash fry the wings in the avocado oil for about 5 minutes.  Meanwhile, I get my favorite hot buffalo sauce and pat of butter going in a big bowl in the microwave.  You really just want the butter to be melted and mixed in well.

-Pull the wings out of the fryer and toss in the big bowl with sauce and butter until they are fully coated.  Serve and enjoy as soon as they cool down.


*Avocado is great to fry with because it's healthy and has a high smoke point.  You can buy a large thing of it at Costco, but it will be more expensive than other cheap oils that are typically used when frying.

**I do not season/bread the wings because we like them naked, you could certainly bread them with almond flour or pork rinds prior to the refrigerator step (if you're trying to stay keto).

Sous Vide Temps

Pork Tenderlion - 138/2
Chicken Wings 160/2
Tenderloin Filets 129/2

Ribeyes 131/2

Sea Bass 122/1
Hard Boiled Eggs 194/20 min (30 min ice bath)

Chuck Roast 140/24-72 hours

Almond Seasoning Mix

2 tbsp
Paprika
Salt
Garlic Powder

1 tbsp
Pepper
Onion Powder
Dried Oregano
Thyme

2 tsp
Chipotle powder
1 tsp
Cumin

Perfect Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

Instructions

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
• In a medium bowl, sift the flour, baking soda and salt together.
• In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
• Add the egg and vanilla and mix on low speed until mixed in.
• Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
• Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
• Chill dough if dough is warm.
• Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
• Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
• Small cookies bake 8-10 minutes
• Large cookies bake 10-13 minutes.
• Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
• Makes  18 -30 cookies depending on size.

Notes

Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.Make sure your baking soda is not expired.

Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out.  If you want to tone down the chocolate chips, just use a lesser amount to your liking.  

Tomato Soup - Barefoot Contessa

INGREDIENTS

Nutrition

• 3

  tablespoons olive oil
• 1 1⁄2

  cups chopped red onions (2 onions)
• 2

  carrots, unpeeled and chopped
• 1

  tablespoon minced garlic (3 cloves)
• 4

  lbs vine-ripened tomatoes, coarsely chopped (5 large)
• 1

  teaspoon sugar
• 1

  tablespoon tomato paste
• 1⁄4

  cup packed chopped fresh basil leaf, plus julienned basil leaves, for garnish
• 3

  cups chicken stock, preferably homemade
• 1

  tablespoon kosher salt
• 1

  teaspoon fresh ground black pepper
• 3⁄4

  cup heavy cream or 3/4 cup half-and-half
• 
  

DIRECTIONS

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
• Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
• Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
• Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
• Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Smoke Cauliflower on the Big Green Egg

Ingredients

• 1 head cauliflower
• 2 tbsp olive oil
• 2 tbsp DizzyPig Dizzy Dust
• Juice from ½ a lemon
• 2 garlic cloves minced
• 1 tbsp tomato paste

Instructions

• Mix all of the ingredients together in a bowl. Rub the mix over the cauliflower.
• Oil cast iron skillet with olive oil or non stick spray.
• Grill at a low heat of 300 degrees for about 2 hours.