Deluxe Low-Carb Macaroni and Cheese
This dish is simply out of this world. If you have pasta on hand, this fancy meal takes little time to prepare. Whip up a zesty green salad and dinner is done.
Carbs per serving 11.7 grams of carb. NUMBER OF SERVINGS: 6.
4 cups pasta
½ cup broth or stock (see “stock and broth”)
1 cup heavy cream
2 egg yolks
freshly ground black pepper to taste
salt to taste (about ½ Teasp)
5 ounces grated sharp cheddar cheese
¾ cup grated Parmesan cheese
2 Tablesps butter (1/4 stick)
¼ cup bread crumbs
Preheat oven to 325ºF or 350ºF. Butter a medium-size ovenproof casserole dish or other baking dish.
Cut the pasta in short pieces and put the pieces in a large mixing bowl. Set aside.
Heat the broth and ½ cup cream in a small saucepan. In a small mixing bowl, whisk the egg yolks until smooth. When the broth and cream begin to heat up, add Tablesp amounts to the egg yolks, beating the yolks while you do this. When you have added about 1/3 cup in this way, pour the rest of the liquid into the eggs. Add the remaining cream. Add salt and pepper to this sauce and stir it into the pasta. Add the cheeses to the pasta and stir again. Put the mixture in the casserole dish. Dot with the butter and bread crumbs. Bake for 25 to 35 minutes or until the top begins to brown (do not let the bread crumbs get too dark).
Note: If you like soft, chewy pizza, here is a low-carb version that will please you. Soft and thicker crusts require more dough, though, which makes the carb count rise. Make this pizza an occasional treat – perhaps to keep you from running to a pizza parlor or calling for delivery.
Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.
SERVING SIZE,1 slice (12-inch pizza). CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb. NUMBER OF SERVINGS: 8.
½ cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
¾ cup stone ground whole-wheat flour
½ cup whole almond meal
½ cup soy protein powder
salt (about ¼ Teasp or to taste)
Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.
Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl. Add the yeast and stir. While the yeast activates (it needs to adds sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder (except for the last Tablesp), and salt in another mixing bowl; stir. Add the dry mix to the yeast mix and stir with a fork until the moisture is pretty well absorbed. Work the dough by hand until smooth (it takes a few seconds). Cover the bowl and let the dough rise for about 10 minutes.
While the dough rises, prepare sauce and toppings (see pages 186 and 187).
Spread the dough to fit the pizza pan and form an edge. Build the pizza. Bake for about 15 to 18 minutes or until bubbly and done.
Note: Makes 1 12-inch meatza or 8 good slices Pizza lovers substitute. If you like pizza this is for you everything is separate so you can make up your own toppings. Too bad about pineapple! It’s important to drain the mushrooms. There is no traditional crust to absorb any liquid, so your meatza will wet and sloppy if you don’t.
Total carbs for the whole things with the sauce 46 grams.
1 lb. ground pork
1 lb. regular ground beef
1/4 cup finely diced onion
1 clove garlic, minced
1/2 cup freshly grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat the oven to 450°F. Combine the pork, beef, onion, garlic, egg, cheese salt and pepper. Mix well. Pat out evenly onto a 16-inch rimmed pizza pan. Bake for 10 minutes. Remove from the oven and carefully pour out the juices that have accumulated in the pan. The meat will have shrunk to about 12-inches and this is fine.