Low Carb Rhubarb Pie

Makes one 5" pie. 

Pie Crust:

Use the Low Carb Biscuit Dough for the crust.  I made it with half almond flour and half coconut flour.

Filling Ingredients:

• Fresh rhubarb. I think I used a cup & a half.  (Fresh is good. Frozen works.) Slice 'em thin.
• Sweetener. Maybe half a cup of no-carb sugar substitute. (This stuff is good!)
• Thickener. I used a tablespoon of corn starch. To make it gluten free, substitute arrowroot, pectin or gelatin. To make it gluten free and carb free, substitute xanthan gum or agar powder.

Instructions:

• Roll out the dough for the crust. Roll it onto plastic wrap so you can transfer it to the pan. Make it thin. 
• Carefully put the crust on the pan, and cut away excess. You should have 1/3 to 1/2 left in scraps. 
• Roll the scraps out and set aside. 
• Bake the empty pie crust in the pan at 375 for 15 or so  minutes. Partway through, you'll need to cover the perimeter with foil to keep it from getting too dark. 
• Mix the rhubarb with the sweetener & the thickener. Microwave for a minute or so to get some juices out of the rhubarb for the sweetener and the cornstarch to mix with. 
• When the pie crust is ready, fill the crust with the mixture. 
• Cover with the remaining pie crust. Make it pretty if you have those skills. You can tell that I lack the skills.
• Bake for 15 or 20 minutes at 375, or until the top crust gets golden. I baked to an internal temperature of 160 degrees. 
• Let the pie cool before serving. 
• Serve with ice cream if you can get away with it, or else a glass of milk. 

This was pretty good, particularly for my first effort. I'll make this again! 

Low Carb Biscuits

Six Biscuits: 

INGREDIENTS: 

1 cup Almond flour

1 tsp Baking powder

¼ tsp Salt

1 large Egg (beaten)

2 TBSP Butter (measured solid, then melted)

INSTRUCTIONS

• Preheat the oven to 350°.

• Line a baking sheet with parchment paper.

• Mix dry ingredients together in a large bowl. Stir in wet ingredients.

• Scoop tablespoonfuls of the dough onto the lined baking sheet. Form into rounded biscuit shapes Flatten slightly with your fingers.

• Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

RECIPE NOTES

Serving size: 1 biscuit

NUTRITION INFORMATION PER SERVING

Calories: 164 | Fat: 15g | Total Carbs: 4g | Net Carbs: 2g | Fiber: 2g | Sugar: 1g | Protein: 5g

Easy Pot Roast

Ingredients

1 chuck roast (1½ - 2  pounds)

1 TBSP olive oil

2 tsp butter

1 onion, quartered, or use pearl onions

3 large carrots, or a modest handful baby carrots

A couple of red or Yukon gold potatoes

1½ tsp sea salt

1 tsp  pepper

1 tsp parsley for garnish (optional)

Instructions

• Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.

• Heat a medium Dutch oven over medium-high heat. Then add olive oil.

• Rough chop carrots into 2-3inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)

• Cut onion in quarters and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.

• Cut potatoes in quarters or eighths. Brown. Remove.

• Add carrots to same pot and brown slightly (about 1 minute). Remove.

• Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.

• Add onions and carrots back to pan with meat. Cover and roast at 275 for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.

Authentic Carne Asada

Serves 2 to 3

Ingredients

1 lime, juiced

2 cloves garlic, crushed

¼ cup orange juice

½ cup chopped fresh cilantro

¼ teaspoon salt

⅛ teaspoon black pepper

1½ TBSP olive oil

1 small jalapeno (or less), minced

1 tablespoon white vinegar

1 (1 pound) flank steak

Instructions

• In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

• Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

• Heat an outdoor grill to high heat.

• Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

• Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Healthy Mongolian Beef

 

Serves 2

1 tbsp low sodium soy sauce

½ tsp sugar or sugar substitute

½ tsp cornstarch

1½ tsp rice vinegar

1½ tsp hoisin sauce

1 tsp Asian garlic chili paste (or just

1 tsp vegetable oil

1½ tsp ginger, minced

½ garlic clove, minced

½ lb lean sirloin beef, thinly sliced across the grain

8 green onions, chopped

• Stir together the soy sauce, sugar, cornstarch, rice vinegar, hoisin, and chili paste.

• Heat the oil in a nonstick skillet over medium high heat. Add the ginger, garlic, and beef. Cook for 2-3 minutes until beef is browned.

• Add the green onions and cook for 30 seconds.

• Add the sauce and cook for 1-2 minutes, stirring constantly, until it thickens.

Serve over rice or cauliflower rice.