<![CDATA[A Journey of Health & Wellness with Janeane - Recipes BLOG]]>Sun, 11 Sep 2022 21:05:08 -0400Weebly<![CDATA[Keto Bread]]>Mon, 15 Jun 2020 19:37:43 GMThttp://www.jgorski.com/recipes-blog/keto-bread
  • 1 1/4 cups almond flour
  • 5 tbsps ground psyllium husk powder
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsps apple cider vinegar or white wine vinegar
  • 1 1/4 cups boiling water
  • 3 egg whites
INSTRUCTIONS:

Prehead oven to 350 degrees F .  Mix the dry ingredients in a bowl.

Bring the water to a boil and add it, the vinegar and egg whites to the bowl, while beating with a hand mixer for about 30 seconds.  Don't over mix the dough, the consistency should resemble play-doh

Moisten hands and form dough into 4 - 8 pieces of bread.  You can also make hotdog or  hamburger buns.  Place on a greased baking sheet.

Bake on the lower rack for 50-60 minutes, depending on the size of your bread.  They are done when you hear a hollow sound when tapping the bottom of the bun.

Serve with butter and topping of your choice.  Store in the fridge or freezer.

TIP!!

Sprinkle seeds on the bread before you pop in the oven, - poppy seeds, sesame seeds, or flakes, herbs, garlic etc.  

If you make this recipe into 6 pieces of bread they each contain about 2 grams of carbs.
]]><![CDATA[KETO CAULIFLOWER SHRIMP SCAMPI]]>Mon, 15 Jun 2020 18:16:12 GMThttp://www.jgorski.com/recipes-blog/keto-cauliflower-shrimp-scampi
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
Buttery garlic shrimp served over oven roasted cauliflower.

INGREDIENTS

For the Cauliflower:
  • 1 head of cauliflower, chopped into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon of salt
  • pinch of black pepper
For the Scampi:
  • 4 tablespoons butter
  • 3 cloves of garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 16 oz. cooked shrimp
  • optional topping: shaved parmesan cheese
DIRECTIONS

​Preheat oven to 400 degrees. Place chopped cauliflower on a sheet pan. (I covered mine in foil for easy cleanup.) Toss with olive oil and salt and pepper to coat. Bake in the oven for about 20 minutes, or until tender and slightly browned.
Meanwhile, on the stove, heat a skillet to medium heat, and add butter. Move butter around to melt and coat the pan. Add garlic, and saute for a minute or two until fragrant.
Add lemon juice, chicken broth, red pepper flakes, salt, and pepper, and fresh parsley.
Add shrimp and let saute in pan a couple minutes to warm up.
Divide cauliflower between 4 plates, and serve shrimp over cauliflower with parmesan cheese if desired.



NUTRITIONAL INFORMATIONYield: 4 servings,
Amount Per Serving: Calories: 321, Total Carbohydrates: 9g, Fiber: 4g, Net Carbohydrates: 5g, Total Fat: 20g, Protein: 28g
]]><![CDATA[Low-carb cauliflower pizza with green peppers and olives]]>Mon, 15 Jun 2020 16:04:53 GMThttp://www.jgorski.com/recipes-blog/low-carb-cauliflower-pizza-with-green-peppers-and-olives
Picture
1 serving

INGREDIENTS:
Toppings
  • 4 tbsp tomato sauce
  • 2 oz shredded cheese
  • 2 oz mozzarella cheese
  • 10 olives sliced
  • 1/4 green bell pepper, sliced
  • 1/4 yellow or red onion sliced
  • 1 TBSP dried oregano or dried basil
CRUST
  • 4 oz shredded cheese
  • 5 oz grated cauliflower
  • 2 eggs
  • 1/2 tsp salt
INSTRUCTIONS:
  1. Preheat oven to 500 degrees.  Grate the cauliflower in a food processor or with a box grater.  Place in large bowl, and add shredded mozarella cheese, eggs lightly beaten and salt.  Mix well.
  2. Using a spatula, spread the mixture thinly on a baking sheet lined with parchement paper to forman 11 inch diameter circle.  Bake for about 20 minutes or until lightly browned.
  3. Remove from the oven.  Spread the tomato sauce over the crust and top with cheese.  Add thinly sliced olives, bell peppers, and onions.  Sprinkle oregano or basil on top.
  4. Place back in oven for 5-10 minutes or until warmed through and cheese is melted.  I like to reheat ours on the grill.
https://www.dietdoctor.com/recipes/low-carb-cauliflower-pizza-green-bell-peppers-olives
]]><![CDATA[One-pan Portabella Mushroom Shephard's Pie]]>Sun, 30 Sep 2018 21:17:32 GMThttp://www.jgorski.com/recipes-blog/one-pan-portabella-mushroom-shephards-pie
  • 3 cups mashed potatoes (leftovers work great for this)
  • 1/4 cup whipping cream
  • 2 oz parmesan cheese finely shredded about 3/4 cup
  • 2 tbsp extra virgin olive oil
  • 8 large portabella mushroom caps (about 1 1/2 lbs total) gills removed, halved and cut into 1/3 inch thick slices
  • 1 large yellow onion (about 12 oz ) chopped
  • 3 large carrots (about 9 oz) peeled and chopped
  • 1 Tbsp chopped fresh rosemary
  • 1/2 tsp kosher salt
  • 3/4 tsp ground pepper
  • 2 cloves of garlic, chopped
  • 1/2 cup dry white wine
  • 3 Tbsp flour
  • 1 1/2 Cups mushroom broth or reduced sodium vegetable broth
  • Finely chopped flat-leaf parsley
  1. Preheat broiler to high with a rack in middle of oven
  2. Microwave potatoes, covered until heated through, 3-4 minutes.  Stir in cream and parmesan.  Cover ; set aside
  3. Heat oil in a cast iron skillet over medium high heat.  Cook mushrooms, stirring occasionally until softened and liquid has mostly evaporated, about 10 minutes.  Add onion, carrots, rosemary, slat and pepper; cook, stirring often, until onions and carrots are tender, about 10 minutes.  Stir in garlic cook 30 seconds.  Add wine and cook until completely evaporated, about 3 minutes. Sprinkle vegetables with flour; cook, stir constantly, 1 minute.  Still stirring gradually add broth.  Cook, stirring often until thickened 5-6 minutes.
  4. Remove skillet from heat.  Spread mashed potatoes over vegetables to completely cover them.  Broil until lightly browned, 3-4 minutes, sprinkle with parsley.
Per serving:
  • 327 calories  Serves 4-6 
]]><![CDATA[Strawberry Cheesecake Smoothie]]>Sun, 09 Sep 2018 22:34:23 GMThttp://www.jgorski.com/recipes-blog/strawberry-cheesecake-smoothieINGREDIENTS:
  • 1/4 C Graham cracker crumbs
  • 8 oz vanilla almond milk
  • 2-3 oz strawberry yogurt
  • 3 oz sliced strawberries
  • 1 oz cream cheese
  • 1/2 oz Strawberry Preserves
DIRECTIONS:
  1. Place graham cracker crumbs on a plate.  Dip or brush rims of two glasses with water.  Coat rims with crumbs
  2. Blend the smoothie - place all remaining ingredients including graham cracker crumbs, plus 2 cups of ice, in a blender. Blend on high until smooth 2-3 minutes
  3. Pour into 2 glasses and enjoy
]]><![CDATA[Classic Buttermilk Biscuits]]>Sun, 09 Sep 2018 22:15:03 GMThttp://www.jgorski.com/recipes-blog/classic-buttermilk-biscuitsMakes 6 large or 8 medium biscuits.
INGREDIENTS:
  • 6 Tbsps unsalted butter
  • 2 Cups all purpose flour, plus a little more for dusting
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 C buttermilk plus a little more for brushing
INSTRUCTIONS:
  1. Freeze the butter - Cut the butter into small chunks and place in the freezer.  Preheat oven to 425 degrees F.  Get out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator
  2. Blend the dry ingredients. place flour, salt, baking powder and baking soda in the bowl of a food processor fitted with a steel blade.  Cover and pulse 4 or 5 times to mix.  Alternatively, whisk in a medium-sized mixing bowl.
  3. Add the butter - Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6-8 times or until the mixture is crumbly and the largest pieces are no bigger than a pea.  Alternatively, work the butter into the flour with a pastry cutter, a fork or your finger tips.
  4. Add the buttermilk. Pour in the buttermilk, cover and pulse 4 or 5 times or until the mixture just comes together.  It should not be completely blended but looks like gravel.  Alternatively, stir until the liquid is just barely incorporated and a rough mass is formed.
  5. Shape the dough. Sprinkle your counter with a little flour and dump the contents of the food processor out on top.  Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle.  Cut into 3 even sections and pile each section on top of the other.  Using the heel of your hand, quickly and firmly press the sections together.  Repeat once.
  6. Roll and cut the dough.  Roll the dough into a thick rectangle, about 1/2 inch thick.  Using a sharp knife, cut the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits
  7. Bake:  Place the biscuits on an ungreased baking sheet.  Paint the top of the biscuits with a little buttermilk.  Bake for 12 minutes or until puffed and golden-brown
  8. Cool: Remove from oven and place on wire rack to cool  Serve fresh.
]]><![CDATA[How to make a quick & easy buttermilk substitute]]>Sun, 09 Sep 2018 22:05:00 GMThttp://www.jgorski.com/recipes-blog/how-to-make-a-quick-easy-buttermilk-substituteINGREDIENTS:
  • 1 scant cup milk (whole or 2%)
  • 1 Tbsp lemon juice or vinegar
DIRECTIONS:
  1. Combine the milk and lemon juice.  Measure 1 scant cup of milk.  Stir in 1 Tbsp of lemon juice or white vinegar.
  2. Let stand 5 - 10 minutes.  let the mixture stand at room temperature for 5-10 minutes.  When it is ready, the milk will be slightly thickened and you will see small curdled bits.  This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
  3. Use the buttermilk.  Use this substitute (including curdled bits) as you would buttermilk in your recipe
Other buttermilk substitutes:
  • ​Mix 3/4 C plain yogurt with 1/4 C water to thin, use as you would buttermilk
  • Mix 3/4 C sour cream with 1/4 C plain water to thin.  Use as you would buttermilk
  • Mix 1 cup of milk with 1 3/4 tsps cream of tartar.  Let stand 5-10 minutes until slightly thickened and curdled.
]]><![CDATA[BLT CAESAR SALAD]]>Sun, 09 Sep 2018 21:59:17 GMThttp://www.jgorski.com/recipes-blog/blt-caesar-saladServes: 6-8
INGREDIENTS:
  • 3 Romaine lettuce hearts, chopped
  • 1 C chopped cherry tomatoes
  • 1 C chopped cooked bacon
  • 1 C shaved Parmesan cheese
  • 1 C parmesan croutnos
  • Caesar Salad dressing

]]><![CDATA[One sheet - Pan Shrimp Fajitas]]>Sun, 09 Sep 2018 21:45:59 GMThttp://www.jgorski.com/recipes-blog/one-sheet-pan-shrimp-fajitasPrep Time: 10 min
Cook Time: 15 min
​Serving Size: 4-6
TIP:  Can also substitute chicken for shrimp
INGREDIENTS:
  • 1 1/2 lbs of shrimp, peeled and deveined
  • 1 yellow bell pepper, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • 1 small onion, sliced thin
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 tsp of kosher salt
  • several turns of freshly ground pepper
  • 2 tsp of chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • lime
  • fresh cilantro for garnish
  • tortillas, warmed
INSTRUCTIONS:
  1. Preheat oven to 450 degrees
  2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
  3. Toss to combine
  4. Spray baking sheet with non stick cooking spray
  5. Spread shrimp, bell peppers and onions on baking sheet
  6. Cook at 450 degrees for about 8 minutes.  Then turn oven to broil and cook for an additional 2 minutes or until shrimp is cooked through.
  7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro
  8. Serve in warm tortillas
http://www.number-2-pencil.com/2016/09/21/one-sheet-pan-shrimp-fajitas
]]><![CDATA[Blueberry Cake]]>Sun, 09 Sep 2018 21:21:27 GMThttp://www.jgorski.com/recipes-blog/blueberry-cakeINGREDIENTS FOR THE CAKE:
  • 1 C unsalted butter, softened
  • 2 C sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • Zest of 2 lemons
  • 1 lb fresh blueberries

FOR THE BUTTERMILK GLAZE:
  • ​3 Tbsp buttermilk
  • 1 Cup powdered sugar
FOR THE OAT CRUMBLE TOPPING:
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 3 Tbsp flour
  • 2 Tbsp oats
  • 2 Tbsp sliced almonds
DIRECTIONS:
  1. Preheat oven to 325 F pray a standard 12-cup bundt pan with non-stick spray and sprinkle lightly with flour.In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy.  Then beat in the eggs and vanilla.  Mix the flour, baking powder, baking soda and salt in a separate bowl.  Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.  Finally beat in the lemon zest before turning the mixer off.  Use a spoon then stir in half the blueberries.
  2.  Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.  Bake 60-80 minutes until toothpick inserted into the center comes out clean.  Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping onto a cooling rack.  DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick.  Promise!  Waiting 30+ minutes is safeer.
  3. Once the cake is cooling on the rack, mix the oat crumble.  Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.  Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes.  Cool on the baking sheet before proceeding
  4. For the glaze, whisk the buttermilk and powdered sugar in a small bowl.  Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.
-
http://www.aspicyperspective.com/blueberry-cake
]]>