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

Red Velvet Parfait#SundayFunday

Red velvet cake is so pretty and the perfect dessert to take to any party. These Red Velvet Parfait so easy to make and taste so good you’ll be going back for more. This is delightfully easy, mouthwateringly delicious

Dessert Parfaits are fun and easy to make. It’s literally just layers of dessert components. Parfait layered dessert served in a clear glass. You can add whatever you want to like cake, brownies, cookies, ice cream, whipped cream etc. 

Ingredients 
Leftover Red Velvet Cake
For The Cream Cheese Frosting 
10 Grams Unsalted Butter 
10 Grams Icing Sugar 
50 Grams Whipping Cream 
For The White Chocolate Ganache 
10 Grams White Chocolate 
1 Tablespoon Fresh Cream 
A Drop Vanilla Essence 
Method 

Make white chocolate ganache by melting the chocolate and fresh cream on a double boiler.

In a large bowl whip the cream till stiff peaks form. Then add the white chocolate ganache and fold in well. Keep aside. 

Beat the butter and icing sugar till smooth and fluffy. Add in the cream cheese, vanilla essence , cream this well. Now fold in the whipped cream, white chocolate ganache till nicely incorporated. 

Place half of the leftover cake cubes in a glass. Pipe the cream cheese icing on top and continue to layer. Top each parfait with chopped walnuts. Chill this and then Enjoy!!

Labels: Parfait, Sweets & Desserts, Leftover series, Serves One, Sunday Funday

The theme is Parfait

Rhubarb Breakfast Parfait from Amy's Cooking Adventures

Red Velvet Parfait from Sneha's Recipe

Figgy Breakfast Parfaits from Food Lust People Love

Eton Mess from Karen's Kitchen Stories

Peaches & Cream Parfaitt from Mayuri's Jikoni

Savory Chickpea Avocado Lunch Parfait from Cook with Renu

Savory Grits and Mushroom Parfait from Culinary Cam

Banana Cream Pudding Parfait from A Day in the Life on the Farm

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 

Vegetarian Creamy Mushroom Risotto#SundayFunday

This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

1 Cup = 150 Ml
Ingredients
700 Ml Vegetables Stock
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
125 Button Mushrooms - sliced
1 Cup Arborio Rice
1/3 Cup Parmesan Cheese
1 Tablespoon Butter 
¼ Teaspoon Black Pepper powder

Method 

Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.

Serve with grated parmesan. 

This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
Check this Risotto Recipe 
Spicy Grilled Shrimps With Pea Risotto

Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese

Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

Whole Wheat Crackers#SundayFunday

These super crunchy, so easy to make, are salty, crunchy and way better than any store-bought crackers.

Ingredients
55 Grams Whole Wheat Flour
25 Grams All Purpose Flour
10 Grams Sugar
A Pinch Salt
25 Grams Cold Unsalted Butter
25 Grams Cold Water

Method

In a bowl add all the dry ingredients. Mix well now add the cold butter cubes and mix it in the flour till it forms bread crumbs. Then add the cold water knead to a dough.

Roll this dough in a lightly floured surface to a thin sheet.

Cut into squares. 

Place them on a lined baking tray. Prick with a fork.

Bake in a preheated oven at 170°C c for 7 - 8 minutes. 

Place them on wire rack and then when cooled store them in an airtight container.

Labels: Crackers, Whole Wheat Flour, Sunday Funday

Let's see what the others are sharing today with the theme "Crackers"

Sourdough Discard Crackers from Karen's Kitchen Stories

Easy Inside Out Chicken Cordon Bleu from A Day in the Life on the Farm

Homemade Everything Seasoned Crackers from Amy's Cooking Adventures

Homemade Goldfish Crackers from Culinary Cam

Parle Cheesling Bhel from Mayuri's Jikoni

Whole Wheat Crackers from Sneha's Recipe

Za'atar Chickpeas Crackers from Food Lust People Love

Keto Bacon Wrapped Avocado Fries#SundayFunday

Crispy bacon-wrapped avocado fries are so satisfying – perfect keto snack, appetizer, finger food for cravings! They are easy, high protein low-carb and use just two ingredients!
Keto Bacon Wrapped Avocado Fries are easy to make! Simply wrap slices of bacon around sliced but firm wedges of avocado.

Ingredients
3 Just Ripe But Firm Avocados
Slices of Bacon - as required
Hot Sauce - optional
Toothpicks (optional, for securing the bacon)
Method
Preheat the oven to 210°C. Line a baking sheet with parchment paper. 

Cut the avocados in half and remove the pits. Carefully peel the avocados and slice each half into 4 even wedges, resulting in 8 wedges per avocado.
Take each avocado slice and wrap a slice of bacon around it, starting at one end and wrapping towards the other end.
If necessary, use a toothpick to secure the bacon in place. Place the bacon-wrapped avocado slices on the prepared baking sheet, making sure they are not touching. Drizzle hot sauce on each. 

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and browned. You may need to turn the slices halfway through to ensure even cooking. Cool and Serve: Remove from the oven and let the avocado fries cool slightly before serving. 

Enjoy them on their own or with a dipping sauce like a keto-friendly ranch or spicy mayo.

My Notes 

For some of the smaller slices, I used half a slice of bacon, and on some of the larger ones, I used a whole piece. This will be up to you and how large your avocados are.

Labels: Keto, Low Carb, Avocado, Bacon, Sunday Funday, International Cuisine, Appetizer, Snack

See some of the other Avocado Recipes. 
Avocado Chicken by A Day in the Life on the Farm
Green Salad With Avocado Dressing by Mayuri's Jikoni
Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
Papas con Salsa de Aguacate by Culinary Cam
Smooth Guacamole by Amy's Cooking Adventures
Spicy Avocado Coriander Chutney by Cook with Renu
Tomatillo Chicken Stew by Food Lust People Love

Keto Halloween Eggy Spiders#SurndayFunday

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.

Ingredients
6 large Eggs -  boiled
18 Black Olives
1 Teaspoon Chilly powder
Method

Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.

Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

Check the other Halloween Recipes
• Sneha's Recipe: Keto Halloween Eggy Spiders 
• A Day in the Life on the Farm: Pumpkin Deviled Eggs 
• Food Lust People Love: Roasted Pumpkin Gratin 
• Culinary Cam: Shrunken Head Apple Tart 
• Amy's Cooking Adventures: Spaghetti & Eyeballs 
• Our Good Life: Witches Brew Vodka Cocktail