Recipes

[JeanLouiseFinch]

I plan to try this recipe.  I'd like to add dried cranberries to a salad or muffins but store bought are not keto friendly.  This recipe uses the oven, but I have a dehydrator on my Ninja Grill so that could be an option. 

HOW TO MAKE DRIED CRANBERRIES - NO SUGAR RECIPE

An easy recipe for how to make dried cranberries - no sugar required! You can dry cranberries in the oven yourself with just a few (sugar-free) ingredients.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 8 servings (1/4 cup each)

Author Maya Krampf from WholesomeYum . com

INGREDIENTS

• 1/3  cup water
• 12 oz Cranberries
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 tsp Xanthan gum
• 1 tbsp Avocado oil

INSTRUCTIONS

Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper.

1. Bring a large pot of water to a boil. Turn off heat and add cranberries (do not boil them). Set aside for 10 minutes. They will soften and start to pop.

2. In a small saucepan, stir the powdered sweetener with 1/3 cup (79 mL) water. Bring to a boil. Reduce heat and simmer for about 5 minutes, until dissolved and translucent.

3. Pour the mixture from the saucepan into a blender. Sprinkle the xanthan gum on top. (It's important to sprinkle, don't just dump it in!) Blend until combined. Wait for a couple of minutes for the syrup to thicken.
4. Add the oil to the blender. Blend again until smooth.
5. Drain the water from the pot with cranberries. Pat dry with paper towels.
6. Pour the syrup into the pot with the cranberries. Gently toss/stir to coat. Be gentle to avoid smashing the berries. If you want sweeter dried cranberries, you can sprinkle additional powdered sweetener on top very lightly and stir again. (Don't add too much, or it will clump.)
7. Spread out the berries on the lined baking sheet. Use the tip of a knife or a toothpick to pop any berries that have not popped yet.

8. Place the baking sheet into the oven for 3-4 hours, until the cranberries are shriveled and mostly dry.

9. When done, they are ready to eat if you're in a hurry but will not be completely dry. For best results, turn off the oven and leave the cranberries in there. Prop the door open with a wooden spoon. Leave like this for several hours or overnight, until completely cool and dry.

RECIPE NOTES

Serving size: 1/4 cup dried cranberries

NUTRITION INFORMATION PER SERVINGCalories: 39 | Fat: 2g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 2g

 Next Ingredient: PUMPKIN PIE SPICE 

[walker]

Better get the recipes you want....sounds like Forums will be discontinued Nov. 2nd!  I hope I read this wrong.  See Blog & Forum page.

NEXT INGREDIENT .... PUMPKIN PIE SPICE

[RespectLife]

@walker 

I believe you read it right, sadly.

Seems like a lot of things may be moved to Facebook.

I am one thing that will never go to FB though.

May I take this opportunity to thank each and every one of you for your recipes and kindness. Stopped buying cookbooks because all the wonderful recipes I could want were posted here...for free!

This thread has been a joy!

NEXT INGREDIENT:  PUMPKIN PIE SPICE

[walker]

@RespectLife ...thank you too....so many good people here....sharing recipes and more.  Sad to see it come to an end.  I won't be going to Facebook either or continuing with QVC.  

NOTE.... just read your message about skipping a "Next Ingredient"....just post favorite recipes.  Ok with me.

NEXT INGREDIENT....? Pumpkin Pie Spice or any favorite?

[Zaimee]

@walker  and others Recipes can continue!

Go to mellyg.pro boardsDOTcom. Find q forum friends. Register with all the other posters here. There is a  Recipe and Kitchen thread plus many others.

Amazing what the posters here were able to construct in a day!

[walker]

@Zaimee ...and mellyg....THANK YOU!!!  Something to check out.  In meantime......any recipes to share here anyone....

Pumpkin Pie Spice or COMFORT FOODS!!!  We all need some COMFORT right now!  😉

[Zhills]

How about a bowl of Beef Barley Soup?

Beef Barley Soup II      favorite!

1 lb beef, cubed

EVOO

Pepper only

3 cups beef broth      \

dash Worcestershire / combine
------------------------

1/4 cup soy              /

1/2 C carrots           \

1/2 C celery              |  sauté 5 mins

1/2 sm onion           /

------------------------

1 potato, cubed

1/4 C pearl barley

1 tsp dried thyme

*1 pkg fresh mushrooms (canned will work)

Brown meat in EVOO.  Add stock, and sauces.  *Simmer 1 hour.

Saute onion, celery & carrots in pan.  Cook 5 mins. Remove

*Cook mushrooms 5 mins over med high heat.  Set aside. (or use canned)

After 1 hour, add sauted veggies (except mushrooms) potato, barley and thyme.

Cook another hour on simmer.  Add mushrooms at end.  Worth the work!  

I know there are many Beef Barley Soup recipes, but I found and liked this one!  So good!

Next ingredient:  Creamed corn

[vabreeze]

---

@Zaimee wrote:

@walker  and others Recipes can continue!

Go to mellyg.pro boardsDOTcom. Find q forum friends. Register with all the other posters here. There is a  Recipe and Kitchen thread plus many others.

Amazing what the posters here were able to construct in a day!

---

@Zaimee 

Thanks for posting this welcoming nugget of information!!!!

Next ingredient:  Creamed corn

[walker]

Potato-Corn Casserole

6 medium potatoes

1 can CREAMED CORN

1 small can mushrooms, optional

1 cup shredded cheddar cheese

3/4 cup milk

Cook potatoes until almost done, let cool and slice.  Mix together with CREAMED CORN, mushrooms, cheese and milk.  Add salt and pepper and little dried onions.  Put in casserole dish (2-3 qt.).   Bake at 350 for 1 hour.

NEXT INGREDIENT .... CHOCOLATE....CHOCOLATE 
                                CHIPS....ANYTHING CHOCOLATE! 😁

[house_cat]

      Skinny Chocolate Chip Cheesecake Bars

128 calories per bar

CRUST

• 5–6 full-sheet graham crackers (or 3/4 cup graham cracker crumbs)
• 2 Tablespoons (30g) unsalted or salted butter, melted (or even melted coconut oil)

FILLING

• 8 ounces reduced fat brick-style cream cheese, softened to room temperature (do not use fat free)
• 3/4 cup (185g) Greek yogurt*
• 2 large egg whites
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons (15g) all-purpose flour
• 1 Tablespoon (15ml) fresh lemon juice
• 2 teaspoons pure vanilla extract
• 1/2 cup (85g) mini chocolate chips

---

Instructions

1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
2. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan. Bake for 8 minutes. Allow to cool as you prepare the filling.
3. Make the filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined. Fold in the chocolate chips.
4. Remove the crust from the oven and spread filling on top. Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent browning. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.

Next ingredient: frozen veggies, any kind