I survived October without incident (see previous post) and
enjoyed my first Thanksgiving in three years without being in chemo. I made several low carb dishes for our turkey
dinner but indulged in some amazing traditional cornbread stuffing made by a
good friend, and a tiny piece of the best cheesecake made by my daughter. The
kids out did themselves with some old favorites and new recipes. My son-in-law
smoked the turkey over cherry wood. WOW! Needless to say, nobody was left
wanting.
Weight-wise I am still slowing losing about 2 pounds a
month.
With these cold winter months ahead of us you may want to
try this recipe from Judy Barnes Baker’s new book, Nurished, to be released in January, called Cottage Pie. It is a low carb version of Sheppard’s pie.
So far it has got rave reviews from everyone I have made it for.
Cottage Pie
4 cups (1 recipe) Cauliflower Faux Mashed Potatoes
1 teaspoon of oil
1 pound lean ground beef
11/3 cups (6 ounces) chopped onion (one 7-ounce onion
as purchased)
1½ cups (5 ounces) sliced fresh mushrooms
2 teaspoons potato flour
2/3 cup of beef stock or broth
1 teaspoon of Worcestershire sauce
¾ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 tablespoon melted butter or use cooking spray
¼ teaspoon smoked or sweet paprika
Prepare Cauliflower Faux Mashed Potatoes, (There are several
recipes online or in Judy’s first cookbook, Carb
Wars). Grease an 8- by 8- by 2-inch (2 quart), ovenproof baking pan or
casserole. Preheat oven to 400o F.
Heat a large skillet over medium-high heat. Add oil, heat for a
few seconds, and add ground beef. Cook and stir until meat starts to brown. Add
onions and mushrooms and cook until onions are softened. Remove meat mixture
from pan and reserve. Drain off all but 2 teaspoons of fat from pan. Add potato
flour and cook and stir for a minute or two or until flour is slightly browned.
Add stock or broth, Worcestershire sauce, salt, and pepper and cook and stir
until slightly thickened. Return meat
mixture to pan and stir into gravy. Transfer filling to baking dish. Spread Cauliflower Faux Mashed Potato mixture evenly over top. Drizzle
with melted butter or coat with cooking spray. Sprinkle with paprika. Bake for
about 15 minutes or until bubbly and brown. Use convection heat if your oven
has that option or broil for a few minutes 6 to 8 inches from heat source if
top does not brown adequately. Serve hot.
