BREAKING BREAD

LASDI©

You won't believe this.  I mean, it took me a few blank stares and lots (and lots!) of tastes to believe it myself!  

As you know, I'm the low-carb girl of the family, and quite often cook that way without The Hubster even noticing.  Well, this is another sneaky-not-sneaky way of getting our low-carb on without allowing him to feel like he is missing out on anything.

For Superbowl Sunday,  he wanted wings and turkey burgers.  So of course I made them instead of buying them because that way I can control the ingredients.  For the burger buns I made cauli-bread.  Yes, I know.  That doesn't sound like the appealing direction I was taking when you first started reading.  But trust me here - this was OUTSTANDING!

I took a few recipes that I found along with some that were sent to me, added my own flare and touches, and came up with what I think is the best "bread" you could ask for!  This recipe is for flat, round buns.  And it was beyond delish!

CAULI-BUNS

1 head cauliflower, "riced" (Or if you can find it pre-made in a bag, PERFECT!) (see notes)

3 eggs

1 cup mozzarella cheese

1/2 cup Parmesan cheese

1 tbs sea salt

1 tbs pepper

Heat oven to 350 degrees.  Combine all ingredients in a bowl.  Line a baking sheet with parchment paper (this is CRUCIAL for the success of these "breads").  Place mounds of the cauli-mixture into whatever mold suits your purpose.  In this case, it was the same round mold we used for the turkey burgers so they would fit perfectly.  Bake for about 20 minutes.  here's the thing: if they are not golden brown on top, WAIT UNTIL THEY ARE.  Flip for 5 more minutes.  Let rest for a minute or two before removing from the baking sheet.

NOTES:  Don't use frozen cauliflower or froze riced cauliflower, as there will just be too much moisture.  The other thing about this recipe is you can litch-rah-lay do whatever you want to make it INTO whatever you want.  For example: add lots of Italian seasoning and plenty of garlic and shape it into a long mound and you've got breadsticks!  If you want, you can add fresh sage and a tiny bit more sea salt and you've got hasbrown bread!  If you like, you can add cheese at the very end and heat until melty and you've got cheesy bread!  This is also SHEsTox-friendly for Week Three!  I promise you this, you will NOT believe how "bready" these things are.  It's delicious INSANITY without the carbs!

BURGER, SHE WROTE

LASDI©

It is no secret I am a Low-Carb Girl.  But I am only human.  And I have needs, too!!  And sometimes, I just NEEDS a bun for my turkey burger!!  I saw a ton of videos going around for grilled cheese made with cauliflower "bread".  I thought perhaps I could do something similar for a burger.  And let me just tell YOU!!  It.  Was.  EPIC.  Granted, it was not as bun-y as regular bread, but it did the trick!  It satiated a craving, and it tasted great!  I put some smashed avocado on it, then the turkey burger, some home-made spiced mayo, and roasted jalapenos.  My mouth is watering just THINKING about it!!  Oh yea......for all you SHEtoxers, this is Week Three-friendly!!

CAULIFLOWER BURGER BUN

2 cups raw cauliflower

2 tbs almond flour

2 tbs coconut flour

1 tsp garlic powder

1 tsp pepper

1 tsp sea salt

1 tbs toasted sesame seeds (I used black for color)

2 eggs

Pulse cauliflower in food processor until fine, and mix all the ingredients together.  Place a cookie cutter or other "shaper"  on parchment paper placed on a baking sheet and put your cauliflower mix into it to desired thickness.  Bake at 400 degrees for about ten minutes, flip it and cook for another ten minutes.  Transfer it onto a hot, dry pan (I used my cast-iron skillet, of course!) or grill, and cook for a few minutes on each side to make it firmer and more pliable.  I made mine an open-faced turkey burger, but feel free to use a top AND a bottom!!  Scandalous!!

THE THIGHS HAVE IT

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This colorful and tasty Sunday Supper was perfect for the fall transition!  I had some apples and a couple of peaches just about on their last leg, and half a cauliflower head.  So I got some delectable chicken thighs and created an autumnal appetition of chicken thighs with pan au jus, sauteed apples, and au gratin faux-tatoes, and finished it off with a peach upside-down cake!  OhmuhGAH!!  I.  Can't.  EVEN!!

FRESH THYME CHICKEN THIGHS

1 pkg chicken thighs

sea salt

pepper

6 tbs fresh thyme

extra virgin olive oil (evoo)

Season chicken thighs with sea salt, pepper, and thyme.  In a heavy pan (I use my cast-iron, of course!) sprinkle enough evoo to cover the bottom of the pan and heat on medium-high heat for two minutes.  Add chicken thighs to pan, top-side-down to get a beautiful sear on them.  Cook for two minutes before turning heat to medium.  Cook another six minutes on same side and then turn.  Cook eight minutes on bottom side and remove chicken thighs from pan and let rest.

NOTES:  Remember not to overcrowd your pan or you will not get the brown color you are looking for here.

PAN Au JUS

drippings from chicken thighs

1/2 red onion, diced finely

1 cup broth of your choice (but chicken broth works best here, for obvious reasons)

sea salt 

pepper

1 tsp fresh thyme

1 tbs butter

Using the same pan the chicken was cooked in, keep heat on medium and add to the drippings the onion.  Cook for three minutes and add broth, scraping all the meaty bits from the bottom of a pan with a wooden spoon.  Add sea salt and pepper to taste, and then add thyme.  Bring to a slow boil, stirring constantly, and remove from heat.  Add butter and stir until melted.  Serve over chicken thighs

SAUTEED APPLES

6 apples, peeled, cored, and sliced into about 1/2-inch chunks

2 tbs extra virgin olive oil (evoo)

4 tbs butter

1/2 tsp ground clove

1/2 tsp sea salt

2 tsp cinnamon

1/2 tsp pepper

In a pan on medium heat, add apples to evoo and butter and cook for two minutes.  Add seasoning and cook an addition five minutes.  Serve with chicken thighs and pan au jus.  And then wipe your eyes, because this WILL make you cry a little.  It's THAT GOOD.

Au GRATIN FAUX-TATOES

1/2 head cauliflower, chopped into bite-sized chunks

1 cup shredded cheddar cheese

1/2 cup heavy cream

sea salt, to taste

pepper, to taste

1 tbs mustard powder

1 tbs garlic powder

Combine all ingredients into a prepared baking dish and mix well.  Bake at 350 degrees for 30 minutes.  Serve alongside chicken-thighs-over-apples.  

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

PEACH UPSIDE-DOWN CAKE

I got this AMAHZ recipe HERE

NOTES:  You're welcome.  ;-)