Experimenting with low carb pizza and breakfast muffins
A favorite source of mine for low carb recipes that are simple to make and quite delicious is a cookbook published in 2004 by local Vancouver chef, Karen Barnaby. She is the Executive Chef at the Fish House in Stanley Park. The book is called "The Low-Carb Gourmet."
For the first group of recipes I wanted to make dishes I could freeze and just haul out and warm. So I picked three simple recipes, two from her book, and went ahead with minor modifications to use up what I had in my fridge..
The first recipe I tried was an asparagus and cheese crustless quiche. I added brie for creaminess, cambazola for a flavour jolt and also chopped in two slices of ham.
Then I decided not to improvise too much and followed Karen's breakfast muffin recipe. I have the silicon lined muffin pans but still find the muffins don't pop out cleanly. Maybe its time to acquire some new ones as I have had this set since my Food and Travel Writing Course in France in 2006.
As an amateur cook, I don't think I managed to get each muffin quantity precisely the same but I reckon the nutritional estimates are as close as I can get them so that's what I will work with.
For my last recipe for the day I tried the pizza recipe which Karen credits to Donald, who lost more than 100 lbs on a low carb regimen.
The pizza base is made of cheese, egg and cream and you don't miss the pizza crust at all.
It divides up nicely into 8 servings. Both the pizza and the muffins can be frozen and heat up fine in the microwave.
I showed the before and after because, for one silly second, I got distracted while the pizza was under the broiler and it got just a touch too brown.
Tomorrow I am making cauliflower fried "rice" and shrimp Mornay. Yum