Instant Pot: Chicken Mac.

 One thing I like about the Instant Pot is making pasta. It make it so nice and not over cooking the pasta.
the other day I decided to make a bacon chicken dish.  Using Elbow Macaroni . I wanted the  flavor to be more chicken flavor. Decided to try using Bone Broth to making the pasta. Turn out GREAT!!

This is a recipe which is lower in Fast carb but has good protein and  low impact carbs. Good for those watching their carb intakes and sugar spikes. It is low impact carb due to the making of the pasta. Cooking it to  al dente makes it a low GI carb.


In  the Instant Pot put 1 Cup of  Chicken Bone Broth and 1 cup of Filtered Water. 8 oz of macaroni. close the top and  making sure the steam release is closed.  Cook on High Pressure for 5 minutes, Natural release for 4 minutes, then Quick release. Once  pressure in down, remove top add 1 Tablespoon of Butter stir.

Add 2 cups cooked diced chicken (* I use a roasted chicken from the store).  1/2 cup crispy cooked bacon.,1/4 cup of sliced cherry tomatoes, and  1/4 cup of **Avocado oil lemon garlic salad dressing.  salt and pepper to taste. stir together

Serves about 6 people.


* I use the precooked  cut up roasted chicken in the package from Costco.
** Use Avocado oil Lemon Garlic Salad dressing by Chosen food
it is made from avocado oil which is good for NAFLD and Diabetics.

 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros" 

Raspberry Chocolate Butter Cake

It  is Mothers Day and I wanted a cake! Not sure what kind but one that would be good for everyone. Our Household has folks on  special menu restrictions, diabetes and Liver Disease as well as just need to eat healthier. You know how one loves to indulge once in a while.

I made this cake. A modest slice is about 25 carbs. That is  pretty good for a cake! The taste was so good, Everyone loved it. My daughter wanted to take some home with her!

I used a whipped cream icing. It using less sugar in it, yet sweet enough for the cake.


 Raspberry Chocolate Butter Cake

One Butter cake Mix. (I use Pillsbury, Moist Supreme)
1 1/4 cup water
1/4 cup Vegetable ( Crisco) Oil
2 eggs ( large)

 Mix ingredients together in Mixer. blend for 2 minutes.
Pour in to two 8 inch round  prepared* cake pan ( *shortening and floured pans)
Bake at 350 ° F ( or 325°F convection) for 20 minutes.

While cake is cooking make this syrup.

1/2 cup of  cane sugar
2 Tablespoon of Raspberry Syrup,(I use Torani, you can use the sugar free one)
1/3  cup of strong brewed coffee (espresso )
 put in a saucepan ( non stick) and bring to a boil. boil for about 5-10 minutes or until thicken and caramel color. should coat a metal spoon.

when the cake comes out of the pierce the top with a fork in a few places. pour the syrup over the two cakes. set aside and let cool.

Now the frostings. 

First the chocolate. 
One cup heavy whipping cream
1/4 cup unsweetened Cocoa
1/3 cup Powdered Sugar
2 teaspoon Cream of Tarter

 put all ingredients in a mixer, Using the whipping attachment, begin mixing on low, gradually turn up to high. whip until forms firm peaks. about 3 minutes. Put this in the refrigerator for about 30 minutes.*

Now the raspberry topping.

One cup Heavy Whipping Cream
1/4 cup of Powdered sugar
1 oz of Raspberry sugar free syrup
2 teaspoon Cream of Tarter
1/2 teaspoon Vanilla extract.

put all the ingredients in a Mixing bowl, using a stand up Mixer ( I use a  Kitchen Aid upright) mix on low til mixed. Turn slowly to high ( whipping setting) and whip until firm peaks about 3 minutes. Refrigerate for about 30 minutes*

 Now to construct the cake.

place one 8 inch layer on a serving plate. take the chocolate whipped topping out and spread it on the top. Reserve about 1/3 for the  top layer.

Place the second 8inch cake layer on top of the  bottom layer. spread the remaining chocolate topping on the top only of that layer.

 place cake in the refrigerator for about  15 minutes. Take out after 15 minutes and take out the raspberry topping and spoon about 1/2 on the top of the cake, lightly spread on the top. Now using the rest spread on the side of the cake.  after the cake is completely covered, place back in the refrigerator is set. about 1 hour.

Serves about 16 to 20 people. I make the sizes about 1 inch slices. so that is 16 slices. however you can make them  a little smaller to get 20  slices. The cake needs to be stored in the refrigerator.

* Refrigerating the  whipped cream , help it is set up and easier to spread on the cake. You need to spread it cold on the cake.Take out each as you use them.

 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros" 

Let's Talk : Whipped Cream Anyone?

I love Whip Cream. We can use it in Coffee drinks,  Cocoa drinks, and all kinds of  Desserts.  While in Germany I learn to make  it. CoolWhip was nice but so Sweet and lots of calories. Europe tend to  not have their as sweet as we Americans.   Most Americans tend to have a sweet tooth.

 I have a great recipe that has a less than 2 carbs per serving and only 10 calories.  Compared to Cool whip which is 2 carbs and 24 Calorie for the same amount a serving size ( 2 Tablespoon)The taste is very good and if you are using it on a fruit and dessert it is a good match.

There are many types of Vanilla Extracts. Each one is great in different type of  recipes. Tahitian Vanilla Extract is one that is suited for Cold items. Like Ice creams and Whipped creams. I will  talk about Vanillas at a later time. For this recipe I use Tahitian vanilla.

Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Instant Pot- Chicken Anyone?

I love the Instant Pot, The other day I made a simple Chicken dish. It just fell off the bone!

Try it out. If you do not have an Instant pot, you should invest in one. It make life so much better in the kitchen. I still love to cook traditional. However, when I am so tired at night the pot is a ti
 me saver and fast.

 Sweet Time Chicken
 

 1 can pineapple chucks, drained. 
1/2 cup coconut milk,
 1/2 cup roasted red peppers, chopped. 
1/2 cup Barbeque sauce 
1 and 1/2 lb of chicken pieces, deskinned , 

drip chicken in the barbeque sauce, put everything in the instant pot, pour the remaining sauce over the chicken and set it for15 minutes. NPR for 10 minutes. serve over Rice.


  Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

CoffeeTime: Morning Meals-SconesToday

Love the morning meals!  Are you like me? After a good night sleep a high carb meal sounds great. Pancakes, scones, Toast and Eggs, Eggs Casseroles, French toast even just toast with cream cheese and jelly. Some of my youth memories come to mind.
The morning meal is the best to have those high carb items. We are coming off a  8 to 12 hours fast and the body need that kick start. Most of us will burn off the carb in the morning with our routines. Cleaning house, getting the kids out, errands and maybe even a little walking for shopping.

 Just put on the music and get moving! I have a great Scones recipe for today. so easy to easy to make. I use Frozen berries because the hold up better in the baking process. You can freeze your own, Just put them on a cookies sheet in the freeze overnight. They will be ready in the morning.

 Mixed Berries Scones

 Preheat oven to 350°F
2 cups All Purpose Flour ( unbleached)
3/4 cup Powder sugar
1/4 cup Walnut Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1 cup of Half& Half
1 cup of Frozen  Mixed Berries.
 Turbinado sugar ( for the top)

1.Put all the Flour, Powder sugar, walnut flour,salt ,Baking Powder and  frozen berries in a bowl and toss well.
2.Add the  half & half and stir together til combined, It will be  lumpy.
3. turn out on a floured surface and pat  down into a  round  circle, about 8 inches round and 1 inch thick
4. cut into 6 triangles, slightly round the triangles and place on a Parchment paper lined cookie sheet. Sprinkle some Turbinado sugar on top of each Scone
5. Bake in a 350°F oven for 25 minutes.

Let cool slightly and enjoy.

  Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Traditional Irish Soda Bread

This is a traditional Irish Soda Bread. Soda Breads are the simplest breads to make. Only a few ingredients needs and most households have them in the cupboards. This is a recipe from Ballyvaugham,Co.Care Ireland. Traditional Soda Bread calls for Buttermilk or commonly known as Sour Milk in Europe.
 You want to make sure you do not knead or handle the bread. I use a medium round mixing bowl to  mix and then turn it upside down onto the Floured parchment paper lined baking sheet. Press it down to the 4cm thickness and then cut it, Place it in the oven right away cause the Soda starts working as soon as you add the buttermilk. You want the bread to continue to rise in the oven, therefore getting it in at the right time is essential for the bread. This is not a make ahead  a cooking bread. It is consider a fast bread.

The faster you work with it after added the buttermilk and better it will turn out.


IRISH SODA BREAD

6 cups Flour
1/4 teaspoon  Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk


1. Preheat over to 400° F
once oven is heated( due to you need to gt the bread in the oven right away)

2. Put all the dry ingredients( Flour, Baking Soda, Salt) in a medium bowl, stir well.

3 .Make a well in the middle, add buttermilk in the Well, stir Vigorously til all flour is incorporated.

4. Turn out unto  a baking sheet lined with Parchment paper add a little floured to the paper, flatten out into a circle about a 4 cm thick ( one and a half inch thick)

5. With a floured knife make a crisscross cut in the middle.

6. Bake in the preheated oven for 40 minutes.