V-elvetta DIY

 

 4 oz. cream cheese 

4 oz. cheddar, American, or white cheddar

 

Shred, melt and use as you would normally would in any recipe calling or V. 

Pecan Pie Pudding Cake

 

                                              from Ihearteating.com

Ingredients

• 1/2 cup butter melted
• 1 1/4 cups all-purpose flour*
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup milk**
• 1 teaspoon vanilla extract
• 1 1/2 cups coarsely chopped pecans
• 1 cup brown sugar packed
• 1 1/2 cups hot water***

Instructions

• Preheat oven to 350 F.
• Pour melted butter into a 9x13-inch baking dish. Set aside.
• In a medium bowl, whisk flour, sugar, baking powder, and salt together.
• Make a well in the center.
• Add milk and vanilla extract, and whisk until just combined. Batter will be on the thicker side.
• Add batter to pan.****
• Sprinkle with brown sugar and then pecans.
• Pour hot water over the top. DO NOT STIR.
• Bake for 30-40 minutes, or until the top looks set. You will see the pudding bubbling up in spots, and that's ok.
• Let sit 10 minutes before serving. The pudding portion will continue to thicken as it sits.

Notes

*Be sure to aerate (stir), spoon, and sweep when measuring your flour to avoid packing in extra flour. 

**Anything from skim to whole milk will work. 

***Hot tap water is fine. 

****Since the batter is thick, it's easier to drop dollops of batter over the bottom of the pan and then gently spread them together. It's ok if the butter shows in spots or around the edges. 

How to Cook Black Eye Peas 3 ways

 

Before selecting any method wash peas in a strainer/colander to remove any dirt or debris.

The peas need to be soaked first if using the stovetop method. 

To soak the peas there are 2 methods.  

1. Cover peas in a large bowl with cool water and let soak overnight. 

2. Place beans in large pot, cover with water and 1 Tbl. salt, boil for 1 minute and turn heat off. cover and let soak for 1 hr. 

After soaking, rinse peas in colander. 

Stovetop Cooking:

Add peas to large pot and cover with at lest 2 inch of water above the peas. Boil and reduce to simmer for about 1 hour or until peas are tender. 

Slow cooker Cooking: 

The soaking is not necessary, but it will take the peas longer to cook in the slow cooker.

Add the peas to slow cooker with at least 2 inches of water above the peas. 

Add any seasoning you wish or none.

If soaked, cook 3-4 hours on low.

Un-soaked cook for 5-6 hours on low.

Insta Pot Cooking:

No soaking required.

Add 8 cups of water per 1 lb of dried peas. 

Add seasonings.

Close the lid and set the pressure valve to seal.

Cook on high pressure for 20-25 minutes. 

Allow it to naturally release the pressure for up to 30 minutes before releasing the remaining pressure. 

Hoppin' John

 

adapted from bettycrocker.com

Ingredients

• 1bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
• 1tablespoon EVOO or avocado  oil
• 1medium onion, chopped
•         2  green peppers or 6 multi colored sweet mini peppers
• 3cloves garlic, minced
•        1 cup chopped smoked ham, sauasge links or ground sausage
• 1carton (32 oz)  chicken broth (4 cups)
• 1can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
• Salt to taste
• 6cups hot cooked white rice

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Cook in slow cooker or insta pot. 
• 1
  In large pot, heat oil over medium heat. Add onion and peppers; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• 2
  Add ham , broth, tomatoes. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• 3
   Serve over hot cooked rice.

Sausage Balls

 

•       3 cups of Bisquick mix Original or Gluten Free 
• 1lb uncooked bulk pork sausage (chicken, deer...)
  
• 4cups shredded cheddar cheese (16 oz)
•   1/2cup grated Parmesan cheese
• 1/2cup milk

Preheat oven to 350. 

Mix all ingredients together. 

Roll into 1 inch balls. 

Place of cooking sheet and bake 20-25 mnutes. 

These can be placed in freezer for 1 month, uncooked, in ziploc bag and cooked as needed.

 

Marry Me Chicken Soup

 

Adapted from Original Recipe on Marry Me Chicken Soup - I Am Homesteader

• ▢1 tablespoon extra virgin olive oil (or avocado)
• ▢1 small yellow onion, diced (about ½ cup)
• ▢½ cup (about 8) sun-dried tomatoes, softened in hot water, drained, chopped (although delish omit for for sulfite and GERD) 
• ▢1 teaspoon garlic, minced
• ▢8 cups (64 ounces) chicken broth
• ▢1 cup (238 g) heavy whipping cream
• ▢1 package (8 ounces) cream cheese, softened, cubed
• ▢1 cup (100 g) parmesan cheese, shredded
• ▢2 cups (280 g) cooked chicken, cubed 
• ▢8 ounces orecchiette pasta (or pasta of your choice)
• ▢1 teaspoon salt
• ▢1 teaspoon black pepper
• ▢½ teaspoon crushed red pepper flakes (opt)
• ▢1 cup (30 g) fresh baby spinach 
• ▢parmesan, grated, for garnish

Instructions

• To a large pot over medium heat, add the olive oil. Once hot, add the onion and sun-dried tomatoes. Cook until softened (about 3-5 minutes).
• Add the minced garlic and cook for 1 minute.
• Pour in chicken broth and heavy whipping cream, stirring to combine.
• Add the cream cheese and parmesan, stirring continuously until the cheese is fully melted and the soup becomes creamy.
• Add the dry orecchiette pasta, salt, black pepper, and red pepper flakes. Stir to combine.
• Cover the pot with a tight-fitting lid and cook, stirring occasionally until the pasta is cooked (14-16 minutes).
• In the last five minutes of cooking the pasta, add the rotisserie chicken. In the final minute, add spinach, cooking until the spinach wilts slightly.
• Serve hot, garnished with parmesan cheese.

Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Made@Home Keto Whipped Cream

 

1/3 cup heavy cream

1 tsp vanilla extract 

1/2 Tbs gelatin

Sweetener to taste ( liquid stevia, monk fruit, non keto option: raw sugar) 

1. Combine all the ingredients in mixer , mix until stiff peaks are formed.

2. Refrigerate

3. The cream will last up to 5-7 days 

Tip- Check the expiration date of the original heavy cream container. 5-7 days or whichever comes first.