Cauliflower Low Carb Mashed Potatoes

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My friend Barb emailed me that she made some low carb cauliflower mashed potatoes and she loved them. I haven't made them for a long time so I tried them out to go with the turkey slices the other night. The picture of the red handled appliance is an antique favorite of mine called a ricer. I suppose you could buy something like that in todays stores. I used to make baby food with it more than 30 years ago! But it is my old stand-by for making potato dumplings (guess I don't have that recipe on the blog either) and also mashed potatoes.


Cauliflower Mashed Potatoes
½ head of cauliflower broken into pieces3 medium potatoes, peeled and chopped(This is about 4-5 cups)2 packets Herb Ox sodium free chicken bouillon2 Tblsp warm milk1-2 Tblsp butter or margarineSalt and pepper to tasteOptional: chives or parsley


Simmer cauliflower, potatoes and I pkg Herb Ox in just enough water to cover. When tender, drain and put through a ricer or mash with a potatomasher (can also use a mixer). Return to the pan. Warm the milk with the otherpacket of Herb Ox in the microwave. Add to the potatoes along with the butterand seasonings. 
I use about half and half potatoes to cauliflower, but tomake it lower carb you could use less potato. You might need to reduce the milkthough as cauliflower is more watery. Potatoes have 15 grams of carbohydratesper raw cup and cauliflower has 5 grams per cup.

Whole Grain Buttermilk Pancakes or Waffles

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Whole Grain Buttermilk Pancakes or Waffles
1 1/3 cup brown rice flour1/3 cup teff or buckwheat flour1/3 cup tapioca starch2 tsp baking soda1 tsp salt½ tsp xanthan gum
2 cups buttermilk for waffles or 1 ½ cups buttermilk plus ½ cup milk for pancakes¼ cup Canola oil2 eggs
Combine dry ingredients in a large bowl. Combine wet ingredients in a small bowl and add to the dry mixture. Stir until combines. Fry pancakes on a hot griddle or use batter in a waffle iron to make delicious waffles. This makes quite a large amount. Both pancakes and waffles freeze well to be reheated later. Waffles can be reheated in a toaster. Either would keep well in the refrigerator for a few days.
For make a mix, double the dry ingredients and mix very well. Divide into 4 portions into baggies. Each will be about a cup. When you want to make pancakes just add 1 cup buttermilk/milk, 2 Tblsp oil and one egg.

I posted this recipe about a year ago, but I have made a few changes. I found that the two cups of buttermilk make a great waffle, but for pancakes the batter is too thick. I also added instructions on how you could turn this into mixes. Yesterday I made some blackberry syrup by simmering blackberries with a couple spoonfuls sugar. I then strained it and added some Aunt Jemima maple syrup to it. If you would try this with other berries such as blueberries or strawberries the sugar is not needed. I also usually only strain it if I use blackberries or raspberries.

As I was taking a picture of the pancakes above my husband came running over with his creation...the large stack of pancakes with the blackberry syrup! "Take a picture of mine!"

This is my favorite recipe for pancakes, I think they are just perfect in texture and taste. The Teff or buckwheat gives them a golden brown color. Please try them!
P.S. I deleted my past post for this recipe.

Happy pancake sunday!!

Poodlelicious

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Hello bloggers!  You haven't heard from me from awhile, but I have been busy behind the scenes with the blog. I bought a new MacBook Pro and have been having fun playing with it. I think I'll have a much easier time doing my posts. A national website is now using some of my recipes (more about that later). I switched my blog over to a newer template that will allow me to add more features. There are a lot more label categories that will make it easier for you to search for recipes, but at the top is a new search box.  Type in anything and it searches the blog, but..well..you know how that is sometimes, gives you too much! After 200 posts it started to be difficult to find things and hopefully it is easier now. If you looked here at all last week you might have seen a few crazy looks as I was experimenting!
Stop back and check me out, I have a bunch of new recipes to add to the poodle and also to my GlorDecor blog (link at the bottom). I am on a stay-cation this week!! Yippee! Thanks to Katie, a dietetic intern at Saint Francis for covering.

I can't wait for the next Pontiac celiac support group, we are going to try some quinoa dishes and sample the new Kinnikinnick soft bread that they sent me. If you are anywhere in the area stop in (see directions on the side of this post). I also got some new poodle business cards to help spread the word! A co-worker told me that her friend who went gluten-free and reads my blog is now pregnant with twins. I said that I would add that to my bio---got someone pregnant with twins!! It's really amazing how taking out the gluten can improve our overall health. Luckily I am well past the twin brooding age!

Easy Gluten-Free Ricotta Chicken

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Easy Gluten-Free Ricotta Chicken

 Ingredients: 3 medium zucchini, 1 lb chicken tenders or chicken breasts, 1 cup ricotta cheese, 1 small 8 oz can tomato sauce, 1 cup mozzarella cheese, onion powder, garlic powder, oregano, (optional: salt).

Directions:
1) Cut 3 medium zucchinis in half crosswise and then cut each half in fourths. Layer the zucchini wedges in the bottom of a 9 x 13 pan. Sprinkle with seasonings.
2) Spread the chicken tenders (if using breasts cut in half so they are thinner) with the ricotta. Place the chicken cheese side down on the zucchini, the opposite direction you put the zucchini.
3) Pour tomato sauce over the chicken, sprinkle with oregano
4) Top with mozzarella
5) Cover with foil and bake approximately 15-20 minutes. Remove foil and bake 15-20 more minutes. You want the chicken to be cooked through, but you don't want the zucchini to be mushy.
6) Serve with a side of pasta or rice if desired. All of the ingredients mix together into a nice sauce.




This is a very easy recipe. I assemble it on a Sunday while my other meal is cooking. On Monday I can just pop it into the oven when I get home from work. This is a great way to use up some zucchini. I did not use any salt in my recipe as I think the ricotta adds enough salt.

High Fiber Pumpkin Muffins

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High Fiber Pumpkin Muffins


Gluten-Free High Fiber Pumpkin Muffins

1 cup brown rice flour¾ cup Teff or Buckwheat (or a combo of both)¼ cup flax meal1/2 cup brown sugar2 tsp baking powder1 tsp xanthan gum½ tsp salt1 tsp cinnamon, ½ tsp each cloves & ginger  (or 2 tsp pumpkin pie spice)
1 ½ cups pumpkin puree½ cup milk2 eggs¼ cup olive or canola oil½ cup applesauceOptional: ½-1 cup chopped nuts

Add flours, flax meal, sugar, baking powder, xanthan gum, salt and spices to a large mixing bowl. Stir with a spoon until combined.  In a smaller bowl use a wire whisk to mix pumpkin, milk, eggs, oil and applesauce until well combined. Add to dry ingredients all at once, stirring just until combined.
Bake at 400 degrees. Makes 12 large muffins or 18 smaller ones. Bake approximately 15-20 minutes for small or 25 minutes for large or until a toothpick inserted in center comes out clean.



These muffins might be high fiber, but they are moist and tasty too! I use quite a lot of pumpkin in my house. It really is packed with nutrition and has 3 grams of fiber in a half cup. I buy the large cans and after I open it to use in breads, muffins and pancakes (all of those recipes are on the poodle now!) I add it to smoothies and yogurt. A couple of spoonfuls stirred into Greek yogurt and topped with cinnamon is yummy! I also add applesauce to recipes, but it seems like it goes bad in the refrigerator before I use up a jar. Now I buy lunchbox sized cups to keep on hand which gives you about 1/2 cup. Then if I run out of fresh fruit for my lunches I can throw one of these in!