Scalloped Faux Tatoesturnips Low Carb Food

KETO SCALLOPED TURNIPS

Steps:

• Preheat oven to 350° F.
• Heat one tablespoon butter in a 10″ or larger cast-iron skillet over medium heat. Add in the onion and thyme, cook stirring frequently about 5 minutes until softened and starting to brown. Remove and set aside.
• In a heatproof bowl melt the heavy cream, cream cheese, and salt and pepper together until smooth.
• Place one layer of turnips in the skillet overlapping slightly, sprinkle with a bit of the onion and place a few cubes of butter on top. Repeat with 2 more layers.
• Pour the cream sauce over the top and cover with foil. Bake at 350° F for 30 minutes, uncover and bake another 45 until golden on top.

SCALLOPED FAUX TATOES/TURNIPS (LOW CARB)

Steps:

• Preheat oven to 350 degrees.
• spray cooking spray on the bottom of your baking dish so they don't stick.
• Peel and thinly slice turnips and onions - its best if you have a mandolin - they need to be thin.
• In a separete bowl - combine your philly and cream and add your spices - you can jazz these taters up with garlic and some heat or you can just go plain with salt and pepper- whisk these ingredients together as best you can to combine the philly and cream.
• lay a layer of turnip on the bottom - followed by a layer of onions followed by a layer of cheese - then continue until you have used all your ingredients. make sure you end with turnip on the top.
• Pour your cream mixture gently over the top- wiggle your layers around so that the moisture gets down to the bottom and all through the ingredients. If you think there should be a little more cream - by all means add more. Top off with a sprinkle of what ever spices you are using (salt, pepper, garlic, mixed seasonings etc).
• bake for 1 1/2 hours or until a fork goes through the tatoes easily -.
• serve and enjoy.

SOUTH BEACH PUMPKIN PIE

Steps:

• Preheat the oven to 375°.
• Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
• Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
• Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
• Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.

DAIRY FREE BOURSIN

Steps:

• Throw everything into the food processor and process to a smooth paste, scraping down the sides every minute or so.
• It will take 3-4 minutes total to get it good and smooth.
• Chill overnight in a covered container to allow the flavors to blend.
• (Don't even think about tasting it until then!) Serve cold or at room temperature on crackers, pasta, potatoes, etc.
• It has a grayish color, but the flavor is out of this world.

LOW CARB KAHLUA LIQUEUR

Steps:

• Combine the water, splenda, vanilla and coffee in a saucepan and heat over medium heat, stirring occasionally until the splenda and coffee are dissolved.
• Remove from the heat and add the vodka.
• Cover and let cool.
• Store in an empty bottle with a screw top/resealable lid.
• Store in a cool dark place - best if stored about 30 days before drinking.

FAUX-TATOES/CAULIFLOWER

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces.
• Cook in boiling water for about 6 minutes, or until well done.
• Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

SWEET CARROT MARMALADE

Steps:

• In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring frequently.
• Add sugar all at once, and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
• Wipe jar lips clean and seal jars with canning lids.
• Place jars in large pot or canner, ensuring that they are completely covered with water.
• Bring to a boil and process 10 minutes.
• Wait 5 minutes, then remove jars, cool and store.

SCALLOPED TURNIPS

Steps:

• Slice the turnips and boil them in salted water about 15 minutes.
• Make a white sauce with the butter, flour, milk, salt and pepper.
• Place the turnips in a baking dish, pour the sauce over and sprinkle with the grated cheese on top.
• Bake at 450 degrees F. about 10 minutes and serve very hot.