January 21, 2024 / Lyn Jones / 0 Comments
serves 4
INGREDIENTS
For The Butter Chicken Dip:
1/2 Tab Olive oil
1/4 cup onion, chopped
1/2 Tab fresh garlic minced.
1/2 tsp cumin
1/2 tsp Paprika
1 tsp Garam Masala
1/2 tsp Salt
3/4 cup Crushed tomatoes
1/2 cup Plain low fat Greek yogurt
1/2 cup Cilantro, diced
1 Cup Shredded Chicken (85g)
For The Naan: *
1/2 Cup + 2 Tbsp Cornstarch (88g) **
1/4 Cup Oat flour (GF if needed) (30g)
3 Tab White rice flour (28g)
1 tsp BP
1/2 tsp salt
1/4 tsp GF Xanthan gum
2 Tbsp Garlic infused olive oil
7 Tbsp Unsweetened almond milk
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Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl.
Make a well in the centre and add in the oil and milk. Stir until it comes together.
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Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
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Preheat the olive oil in a medium pan over medium heat.
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Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
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Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
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Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
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Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
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Stir until everything is well combined then transfer to a serving dish.
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Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
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Lightly spray a large pan with cooking spray and heat over medium heat.
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Place one or two naans in pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
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Flip and cook for an additional 1 to 2 minutes.
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Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
December 30, 2023 / Lyn Jones / 0 Comments
Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer. Makes 10.
WRAPPERS
- 1 cup superfine blanched almond flour
- 3 Tab coconut flour
- 1 tsp BP
- ¼ tsp salt
- 2 tsp xanthan gum
- 1 large egg
- 1 Tab apple cider vinegar
- 1 Tab water
FILLING
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- 125g ground pork
- 1/3 cup finely shredded cabbage
- 3 Tab thinly sliced carrots
- 1/2 tbsp sesame oil
- 3/4 tbsp low sodium soy sauce
- 1/4 tsp ground white pepper
- 2 Tab water
glad wrap & parchment paper, rolling pin
Wrappers
- Add almond & coconut flours, BP, salt and xanthan gum together and knead until evenly mixed. In a small bowl, whisk egg. Add ACV, egg & water to flours; mix til dough forms.
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Remove dough (very sticky), wrap in glad wrap & refrigerate 10 mins. Dough should then no longer be sticky and should still be pliable.
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Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick*).
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Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.
Filling
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Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.
Deep Frying Eggrolls
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Add about 1 inch of oil to a deep pot. Bring to medium high heat.
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Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.
- Do not leave out the xanthan gum. It is the key to the dough being elastic enough.
- * If wrappers are too thick they will be doughy. If too thin, they will break when you add in the filling.
- You can bake or air fry, but deep fried makes them much crispier. If you bake or air fry, they will turn just crispy and slightly dry & doughier.
- To air fry, place eggrolls into air fryer and coat with cooking oil spray. Set temperature to 400F and cook about 5-6 minutes until eggrolls are crispy.
- To bake, preheat oven to 400F. Place eggrolls onto a baking sheet and coat with cooking oil spray. Bake about 15 minutes or until eggrolls are crispy.
- To make a keto-friendly sweet chili sauce, I mixed together sambal with sugar free marmalade.
- If you do not like ground pork, you can also use ground beef, turkey or chicken.
- Estimated nutrition does not include oil for frying.
Serving: 1eggroll, Calories: 131kcal, Carbohydrates: 5g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 138mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2