Keto Homemade Stuffing#SundayFunday

This delicious Keto Stuffing is made with low carb bread, bacon, chicken gizzard & liver with spices for flavor. this is a absolute low carb dish perfect for thanksgiving or chicken or turkey stuffing.

Ingredients
1 Small Keto Eggless Almond Four Yeasted Bread
125 Grams Cooked Chicken Liver - chopped
125 Grams Cooked Chicken Gizzards - chopped
50 Grams Bacon 
½ Cup Diced Onion
½ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black Pepper powder
¼ Cup Chicken Broth
1 Large Egg
¼ Cup Heavy Cream
Grind To Coarse Paste - Without Adding Water
2 Green Chillies
¼ Cup Coriander Leaves
¼ Cup Mint Leaves
A Juice Of One Lime
2 Cloves Garlic
Method

A day or two in advance, make the bread and cube into ½ inch pieces. Preheat the oven to. Spread the bread cubes in the air fryer@ 200ºC for 8 - 10 minutes stirring it after every 5 minutes, until well dried and crisp.

Preheat the oven to 180ºC and butter a baking dish.
Heat a large skillet over medium heat and add the bacon; sauté until just crisp, remove and keep aside in the same pan add the onion to the skillet and sauté until onions start to change color then chicken liver, gizzard ground green paste, salt, and pepper sauté about 5 minutes. Switch off the flame and let it cool a little.

To the butter baking dish add the cubed bread, then cooked chicken liver, gizzard, crumbled bacon toss to combine well.
In a medium bowl, whisk together the egg, cream, and broth. Pour over the mixture in the bowl and mix well. Spread in the prepared baking dish.

Bake for 35 minutes, uncovered, until the top is crusty and browned. Cool & Enjoy, this was a delicious and filling meal.

Labels: Stuffing, Keto, Low Carb, Chicken, Liver, Gizzard, Egg, Heavy Cream, Sunday Funday, International Cuisine

• Ann Criswell's Thanksgiving Dressing from Food Lust People Love
• Classic French Bread Stuffing from Karen's Kitchen Stories
• Gnocchi Stuffing from A Day in the Life on the Farm
• Keto Homemade Stuffing from Sneha's Recipe
• Mouthwatering Recipe for Thanksgiving Dressing That Will Wow Your Guests! from Our Good Life
• Stove-Top Stuffing Copycat Recipe from Amy's Cooking Adventures

Vegetarian Cornbread Casserole#BreadBakers

Casserole's are so easy to assemble and bake. This Vegetarian Cornbread Casserole takes just 25- 30 minutes of prep before baking in the oven. When it comes out, it smells amazing it’s puffed and golden with the most delicious aroma. Cozy and warming, this is real comfort food! Serve it with Coleslaw and dinner is ready! 

A simple tasty weeknight dinner. Took this casserole for a dinner party and it was a hit!! What I like about this recipe is that this can be baked ahead and reheated.  You can add or sub other veggies (for the corn) to the sauté- diced zucchini, spinach, mushrooms etc. 

Serves 8 - 10
Ingredients
For The Filling
1 Tablespoons Olive oil 

1 Tablespoon Butter
1 Medium Onion - diced
¼ Cup Diced Red Bell Pepper
¼ Cup Diced Yellow Bell Pepper
¼ Cup Diced Green Bell Pepper
4 Cups Fresh Corn - can use frozen
2 Green Chillies - diced
1 Teaspoon Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Smoked Paprika
¾ Teaspoon Salt
2 Tablespoons Chopped Coriander Leaves
For The Batter
½ Cup Cornmeal
½ Cup All Purpose Flour
¾ Teaspoon Salt
2 Teaspoons Sugar
2 Teaspoons Baking powder
2 Large Eggs
1 Cup Sour Cream
¼ Cup Melted Butter - slightly cooled.
1½ Cups Grated Cheeza Cheese

Method
Preheat oven to 180°C.

For The Filling
In a large skillet, sauté onion & chillies in oil & butter over medium low flame until fragrant and light golden. Then add the bell peppers and cook 2 minutes. Add the corn, sauté 3-4 minutes. Now add the spices and salt, sauté for a minute, then  switch off the flame. Add the chopped coriander leaves. Keep this aside.
For The Batter

In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk.
In a another bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine the sautéed mixture to the dry ingredients along with the egg mixture and mix well. Add half of the grated cheese. Pour the batter into a buttered baking dish ( 8×9, 11 x 7) or you can bake it in a 10-inch cast iron skillet).

Top with the remaining cheese. Batter should not be over 2 inches high.

Bake uncovered, for 25-35 minutes or until puffed and golden (it will dome)! 

Sprinkle with chopped coriander leaves! 

Slice & serve warm.

Labels: Vegetarian, Casserole, Cornmeal, Corn, Bread Bakers, Bread, Quick Bread, International Cuisine, Eggs, Side Dish

                

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. Thanks to this month’s host Dorothy from Shockingly Delicious.

• Candied Ginger Cornbread (with crystallized ginger) | Shockingly Delicious 
• Corn Meal Batty Cakes | Karen's Kitchen Stories 
• Cornbread Cupcakes | A Day in the Life on the Farm 
• Vegetarian Cornbread Casserole | Sneha's Recipe 
• Easy Cowboy Cornbread Casserole (Vegetarian Dinner) | The Wimpy Vegetarian 
• Mom's Golden Cornbread | Food Lust People Love 
• Corn Free Skillet Corn Bread | A Messy Kitchen 
• Gluten-Free Hush Puppies (Fried and Air Fryer) | Cook with Renu 
• Gluten-Free Sugar-Free Cornbread | Culinary Cam

Qutab / Kutab – Azerbaijan Stuffed Flatbread#EatTheWorld

Qutab is an Azerbaijani flatbread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used, they are stuffed with greens, pumpkin, cheese or meat, you can go creative on the fillings. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.

Makes 2 Breads
Ingredients
For The Dough
150 Grams All Purpose Flour
¼ Teaspoon Sugar
½ Teaspoon Salt
Water as needed
For The Filling
150 Grams Greens & herbs of your choice ( sorrel, spinach, parsley, scallions, coriander, dill, mint)
100 Grams Feta Cheese
1 Cube Processed Cheese
1 Tablespoon Olive Oil
Salt & Black Pepper to taste
Butter or Olive oil - for brushing
Method
Wash the greens well and let them dry.

In a bowl add flour , salt and mix well. Then add in the water a little at a time, mixing until the dough slightly comes together.
Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Chop the greens. Add little salt and let is rest for 10 minutes, then squeeze out all the moisture.
When you’re ready to form Qutabs, mix the squeezed greens with, cheese, olive oil, salt and pepper.
Heat a cast iron pan over medium to high heat.

Divide the dough into 2 equal pieces. 

Roll out each one into very thin circle, as thin as you can. 

Place half of the filling into one side of the circle. 

Fold it so it has shape of a half moon. 

Press the edges and transfer Qutab into the skillet.

Cook Qutab covered on low for 5 -6 minutes on each side. 

When one side is cooked

then flip is gently and let it cook till golden.

Remove from the pan and brush with olive oil or butter.

Serve right away with sour cream or yogurt or on its own as a side dish. These were so good, do try and you will love it!

Labels: Flatbread, Appetizer, Breakfast, Azerbaijan, International Cuisine, Eat the World

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

Keto Eggless Almond Four Yeasted Bread#SundayFunday

This is taste and has a texture like real bread, you can make garlic toast, pizzas and they were amazing. This is vegan, gluten free, low carb it has no eggy taste and toast perfectly. Used this bread even to make stuffing and it tasted so good. 

I made one small “boule” shape for the stuffing and put the remaining batter in a loaf tin.

Recipe Source here
Ingredients
Dry Ingredients
300 Grams Almond Flour
60 Grams Coconut flour
40 Grams Finely Ground Golden Flaxseed
45 Grams Finely Ground Psyllium Husks
14 Grams Baking Powder
12 Grams Instant Yeast
1½ Teaspoon Pink Himalayan Salt
Wet Ingredients
45 Ml Apple Cider Vinegar
45 Ml Coconut or Olive Oil
460 Ml - 480 Ml Warm Water
Method
Preheat the oven at 100°C ,when the oven is heated switch it off and leave the light on. 

In a large bowl, whisk the almond flour, coconut flour, flaxseed, psyllium husk and baking powder until well combined. In a small bowl, combine salt, yeast, warm water and stir until the salt is dissolved.
Add the apple cider vinegar, coconut oil and yeast mixture into the dry ingredients and whisk until the yeast is well combined and a dough is formed.

Shape the dough into a loaf and place into a loaf pan measuring 7x3.5x3" or any suitable pan lined with parchment paper. For Boule, mold the dough into a round shape. Sprinkle with 1 to 2 tsp arrowroot powder (optional) and make 3 cuts on the top of the dough.
Cover the dough loosely with a dry towel. Sprinkle some coconut flour on the top of dough to prevent it from sticking to the towel.

Pour sufficient boiling water into a baking dish that fits the oven. Place the baking dish with boiling water at the bottom of the oven and the dough above it. Close the oven door and let it proof for 1 hour. Do not open the oven door during the proofing process.

After an hour or so, remove the towel and the baking dish with water. Turn on the oven heat at 180°C to start the baking. It's not necessary to pre heat the oven.

Tent the bread pan with a foil for at least 45 minutes of baking. After 45 minutes remove the foil and continue to bake until a a wooden skewer inserted comes out clean and the top of bread should be hard and crusty. Internal temperature should be around 96 to 98°C. Turn off the oven, remove the bread from the pan and let it sit on a sheet pan with the parchment paper inside the oven for about 40 to 60 minutes. The residual heat will ensure the bread is properly cooked and the crumbs are drier.

Let this cool completely.  

Slice & Enjoy with jam or butter!!

Labels: Eggless, International Cuisine, Keto, Sunday Funday, Almond Flour, Low Carb, Gluten free, Coconut Flour, Vegan, Bread, Grain Free 

Sunday Funday 

Yeast Bread

• Basil Garlic Bread by Mayuri's Jikoni
• Buckwheat Dinner Rolls (Gluten-Free) by Cook with Renu
• Cinnamon Raisin Bread by Food Lust People Love
• Keto Eggless Almond Four Yeasted Bread by Sneha's Recipe
• No Knead Ciabatta Bread by Karen's Kitchen Stories
• Shirin Chorek by A Day in the Life on the Farm
• Sweet Turmeric Milk Bread (Shirin Chorek) by Amy's Cooking Adventures 

Sandwich Charcuterie Board#SundayFunday

It packs all the best things of a charcuterie (chaa · koo · tuh · ree ) board, but elevated, into one heavenly bite and for easy hosting and holiday parties. Add your favorite sandwich ingredients; guests make their own (warm) sandwich!All the flavors of your charcuterie favorites come together for a sandwich perfect for parties/snacking. 

This delightful board has, veggies, chutney's, hummus, sauces, jam, different cheeses, wafers, and assorted breads. 

This board is made from scratch except for the butter and cheese. Invited my friends for this party and they thoroughly enjoyed this unique concept. This is a vegetarian board, you can always add whatever you want if you are not a vegetarian. Loved this concept and its great to see a table with full of goodies.

Ingredients
Single Rise Brioche Dinner Rolls
No Knead Focaccia
Gluten Free Artisan Baguette
100% Semolina Bread / Rawa Bread - recipe to follow

Butter
Cheese Slices
Cheese Cubes 
Cream Cheese

Pink Dragon Fruit Jam
Keto Chipotle Sauce
Vegan Basil Hummus
Sour Cream
Tangy Spicy Garlic Coconut Chutney
Fingerlicking Garlic Coconut Chutney
Mint Chutney
Tomatoes, sliced
Iceberg lettuce, separated
Onion, thinly sliced
Cucumbers, sliced
Yellow Bell Peppers, thinly sliced
Red Bell Pepper, thinly sliced
Carrots thinly sliced
Radish thinly sliced
Spiced Oil Dip

Labels: Charcuterie, Board International Cuisine, Sunday Funday, Vegetarian, Bread, Chutneys & Dips, Jams & Sauces

 

• Culinary Cam: A Grazing Board for Gratitude 
• Food Lust People Love : Charcuterie Picnic Boxes 
• Our Good Life: Christmas Grazing Board 
• Karen's Kitchen Stories: Christmas Tree Charcuterie Board 
• Mayuri's Jikoni: Mexican Vegetarian Grazing Board 
• Sneha's Recipe : Sandwich Charcuterie Board 
• Palatable Pastime : Thanksgiving Turkey Charcuterie Board 
• Amy's Cooking Adventures: Turkey Charcuterie Board 
• A Day in the Life on the Farm: Turkey Trot Sandwich Board 

Keto Cauliflower Mac & Cheese

Creamy, cheesy and super delicious Keto Cauliflower Mac and Cheese, it's so good that you can't even taste the cauliflower in this recipe! I love making this cauliflower mac n cheese because it's actually easier, low carb and a super comfort food. You won't miss the pasta in this dish.

Serves 4
Ingredients
500 Grams Cauliflower - cut into small florets
2 Tablespoons Almond Flour
3 Tablespoons Butter
200 Ml Fresh Cream
Salt to taste
½ Cup Shredded Cheddar Cheese
3 Slices Cheese or 1/3 Cup Shredded Mozzarella

Method

To a large pot filled with an inch of water, place a steamer basket. Bring the water to a boil. Add the cauliflower florets to the steamer basket, cover and let steam for 3 -4 minutes or until cauliflower is fork tender. Remove the strainer basket from the pot let any excess water drain.

To a sauce pan, melt butter over medium heat. Sprinkle in almond flour and stir for a minute. Slowly add the cream while stirring constantly. Add salt. Let mixture come to a boil and let simmer for 5-7 minutes or until mixture has thickened enough to coat the back of a spoon.

Once cream base has thickened, slowly add in shredded cheese, adding in a little at a time and stirring until smooth. Continue until all the cheese has melted and cheese sauce is smooth and creamy. Remove from heat, add cauliflower florets into the cheese sauce and stir until florets are well coated. Pour this into a butter baking dish. 

Place cheese slices on top and bake in a preheated oven @ 190°C until the cheese has started to melt and turned golden.  

Enjoy, this cauliflower mac and cheese is creamy, cheesy and will leave you wanting more!
Labels: Cauliflower, Keto, Low Carb, Baked, Cheese, International Cuisine, Holiday Side Dishes

Let's see what side dishes the others are sharing today.......The Best Baked Corn Casserole by Hezzi-D's Recipe Box
Homemade Old-Fashioned Dressing by A Kitchen Hoor's Adventures
Twice Baked Potatoes by Blogghetti
Palak Paneer Cornbread by Magical Ingredients
Carrot Souffle by Shockingly Delicious
Pumpkin Dinner Rolls by Karen's Kitchen Stories
Cabbage Salad with Oranges and Pecans by A Day in the Life on the Farm
Gluten Free Chipotle Cornbread Muffins by The Spiffy Cookie
Keto Cauliflower Mac & Cheese by Sneha's Recipe