Wednesday, June 27, 2012

Microwave Oopsie Rolls

No, I did not invent them. I just put them in the microwave.
The awesome lady that did invent them and her original recipe can be found here:

She bakes them, and they are great when you bake them. Awesome, in fact. They turn out slightly brownish and are way prettier than mine.

However, today I'm lazy and time challenged, so I thought..."Okay, I have time to make these, but I'm going to throw one in the microwave as a test...just to see...and if that doesn't work...I'll try the NuWave." One Facebook hour later and driven by hunger, I actually made them.

I have one of those Microwave Egg Sandwich cooker things. It has a flip top lid. I left it open - sprayed top and bottom with cooking spray and put my batter in both compartments.

Mine came out flat...(I also got some yolk in my whites.) But for quick low carb, flatish bread in a pinch, this is what I'm doing from now on.

I present to you the Micro-Oopsie.
They come out about the size of an English Muffin.
I'd probably count it as 1 carb.
2 eggs
2 oz. cream cheese
Pinch of cream of tartar

Separate yolks from whites into two separate bowls.
Add cream of tartar to whites. Beat the living heck out of this. Took me about 6 minutes with a whisk attachment at top speed. Whites should be stiff. (Makes kind of a cool pattern with the whisk.)
In separate bowl beat yolks and cream cheese til smooth.
Super slowly with a spatula, add yolk mixture to whites and fold in gently.
Spray something round and microwaveable with cooking spray. Put in 1/4 of the batter.
Microwave on high for 45 seconds til you start to hear a slight crackle.
If you have the same Micro Sandwich Cooker thing that I do, split half the batter between the two compartments. Microwave for about 1 min 30 seconds.
Take out and place on wire rack to cool. If they still seem a little too moist you can pop them back in the microwave for another 20-30 seconds.

Makes 4 pieces. 1 carb for two pieces.

Tuesday, June 5, 2012

Low Carb "Ravioli"

Welcome to my tiny kitchen and sub-par photography.
Today we are making Low Carb Zucchini "Ravioli."

You will need: a vegetable peeler, some sort of grill, I use a Flavorwave oven, but you could also make these on a Foreman Grill, (It is important the moisture is allowed to cook off.) a blender or Magic Bullet type appliance.

4 oz. Zucchini

3 oz. boiled chicken
1/8 cup ricotta
1/8 cup mozzarella
1 tsp. freeze dried basil
sprinkle of parmesan for flavor

1/2 oz of cream cheese
1/4 cup pizza sauce (I use Great Value)

Cut off one edge of your zucchini. Stick a fork in the non-cut end.Peel off ribbons of zucchini for "noodles." Make a plus sign with two noodles going horizontally. Finish the plus sign with two noodles going vertically. Place mozzarella, and chicken in a blender and pulse. Add ricotta, basil and parm. Place a heaping tablespoon of the filling at the center of your zucchini plus sign. Fold up the zucchini over the filling. Grill in your Foreman until slightly brown, or cook in your Flavorwave for 6 mins at 400. Flip and cook for another 6 mins.
(My guess for trying to cook these in an oven, place a cookie sheet under a metal cooling rack and bake on there.) While raviolis are cooking, melt cream cheese and pizza sauce together in a small sauce pan on medium low heat or microwave in a mug...easier dish to clean. Serve ravioli topped with sauce.
Stick a fork in one end and start peeling ribbons.
Make a plus sign, add filling.
Fold it and cook it.

Finished dish topped with sauce.  7.9 net carbs