Thursday, September 29, 2011

Bradley Smoked Steelhead

The Bradley Smoker is a family member around the Carpenter house.
Smoked Steelhead is invited regularly.

2-4 lbs steelhead fillet
3 cps soy sauce
2 Tbs crushed garlic
1/4 cp olive oil
3 Tbs brown sugar substitute (I use LC-Sweet Brown Non-Sugar Sweetener)

Marinade steelhead skin side up for at least 1hr. Place on rack.
Marinating 1 to 2 hrs


Smoke with your favorite smoke puck for 2 hours. Our favorite so far is Alder or Mesquite.

Or in the Oven:
Preheat oven to 325° . Wrap steelhead  in foil. Bake for 30 minutes.
Optional: lay thin sliced onions and lemon on steel head prior to wrapping in foil.

Wednesday, September 28, 2011

Nut, Flax Seed Granola

Easy to make and easy to travel with. We take this all over the world in a big Ziploc and never get caught without a great LC snack on the plane or breakfast on the run

1 cup pumpkin seeds
1 cup chopped pecans
1 cup chopped walnuts
1 cup sliced almonds
1 cup unsweetened shredded coconut
1 Tbs virgin coconut oil
1 cup flax seeds

3 tps cinnamon
2 TBS vanilla  or maple extract
2 Tbs Sugar Free Syrup (of your choice..maple, praline, vanilla)
1 Tbs equivalent sweeter of your choice (Truvia, Stevia or Splenda)

 Mix all ingredients together. (add flax seed at the end so it gets evenly distributed and does not end up all on the bottom. The liquids and oil will help to hold it). Pour into a shallow roasting pan or baking sheet. Toast in the oven at 325
° for  20/30 minutes, stir every 5 or 10 minutes. This can brown quickly so check it often. 
Great with greek yogurt.
6 cups

I have been making this recipe for years, however I do not know where I originally adapted it from.

Coleslaw to Die for

I became a stalker!!!
Had to track Jackie down after having dinner at her house and find out what that "Secret Ingredient" was.
Thanks Jackie Sloeim. My husband thanks you, my kid's thank you.

1/2 head white cabbage (blend white and red for nice color)
1/2 thin sliced leek (white part)
1/2 cp mayonnaise
3 Tbs Apple Cider Vinegar
3 Tbs pickle juice "secret ingredient"
2-3 Tbs (to your taste) sugar equivalent of your choice (Splenda, Stevia or blend)
1 tsp salt
1/2 tsp pepper
1/2 cp chopped peanuts or toasted almonds

Thinly shred cabbage or use pre-shredded and toss with leeks. In a bowl mix mayo, vinegar, secret ingredient, sweetener, salt, pepper. Mix over shredded cabbage. Toss in nuts. Refrigerate. Serve cold.

Crispy Brussel Sprouts

Not Yo Mama's  Brussel Sprouts!!!
Special order and I'll pay extra.

1 lb brussel sprouts
2 Tbs olive oil
1Tbs Balsamic
1/2 Tbs Montreal Chicken Seasoning (or seasoning of your choice)
1 Tbs Almond Meal
1/2 cp shredded Parmesan cheese

Works best in a cast iron skillet, however a non stick will work as well.

Pre heat oven to 350°.
Clean, stem and half brussel sprouts (quarter if they are very large). Keeping clean leaves that may fall off.
Place into bowl including loose leaves. Drizzle olive oil and sprinkle the rest of the ingredients except the Parmesan cheese, stir carefully as to not create more loose leaves. Get cast iron skillet hot and add brussel sprouts. Cook until extra brown (charred) then turn making sure each one gets turned to char on other side. Add loose leaves 1/2 way through. Transfer to a cookie sheet and sprinkle Parmesan cheese over top. Cook until cheese is browned and brussel sprouts are crispy 15 to 20 minutes. 

Thursday, September 22, 2011

LC Almond Bread

The best Almond Bread. Toasts great for little open face bites.
Shown with fabulous chicken salad. (recipe coming soon).
3 Eggs
1/4 cup of Water
1/2 teaspoon of Apple Cider Vinegar
3 tablespoons of Olive Oil
2 1/2 cups of Almond Flour
1 Tbs Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Minced Garlic
1/2 tsp Smoked Paprika

For bread machine.....
(follow placement of ingredients per your bread machine, most place wet ingredients first)
Mix egg mixture with fork, place in bread pan, add rest of wet ingredients.
Add dry ingredients.
Set bread machine on cake setting. It will mix and cook. Could not be easier.

If not using bread machine.....
Combine ingredients in a large bowl and mix until blended. Lightly grease loaf pan.
Pour mixture into loaf pan and bake at 325° for 45 minutes, a toothpick inserted into the bread
should come out clean.

Stuffed Mushrooms

A holiday tradition at our home... although great any time
5 dz lg mushrooms
1 bunch green onions
1 lb. breakfast sausage
1 8-oz. pkg. cream cheese
1/8 tsp. red chili's (or more to taste)

Remove & cut up stems. Slice green onions including green ends.
Fry up sausage. Add mushroom stem pieces 1/2 way through.
Finish frying until sausage is done. Drain grease, let cool.
In a bowl, mix cooked sausage mixture with the cream
cheese. Add green onions and mix together.

Stuff mushroom caps with mixture. Bake on cookie sheet at 325
°for 20 to 30 minutes, until brown.
*Can be made the night before then bake when ready to serve.