Wednesday, August 21, 2013

Zucchini (squash) carbonara

It's Wednesday again, and time to share a new recipe. This time I'll share another quick dinner suggestion for all you fellow  time-poor people out there:

Ingredients
2 large zucchinis
2 large chicken fillets
250 g bacon
1 tbsp butter
2 cloves of garlic
100 ml cream
3 egg yolks
5 tbsp grated parmesan cheese
Salt and pepper

Procedure
Grate the zucchini using a julienne peeler. Fry diced chicken fillets and bacon. Whisk the egg yolks and the cream in a bowl. Fry the zucchini with the butter and the garlic in a medium-sized pot. Add the egg mixture to the zucchini and stir well. Then add parmesan and the spice. Lastly, add the meat and stir well.  That's it! Dinner in less than thirty minutes!





Note to self: Next time I'll use three zucchinis instead of two, if I use small ones like this time, as I would have liked to have a bit more green in this dish. 

Inspiration came from the beautiful blog www.sprudlendesunn.no/blogg/

9 comments:

  1. This looks great!

    Just letting you know that Chia Bran is now available in Aust. Practically zero carb, so very handy as a baking ingredient :)

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    1. Thanks again for stopping by my blog :) And once again, thanks for a great tip. Perhaps you know anything about sesame flour? I'm trying to find it in Aussie stores, because baking some low-carb cinnamon buns is on my to-do-list. It's apparently just ground, fat-reduced sesame seeds. Therefore it has the consistency of a flour rather than turns into tahini.

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  2. I spent a few weeks last year trying to find some sesame flour. All of the health food stores tried selling me Tahini, and when I told them I wanted a flour they thought I was some kind of simpleton. I eventually gave up and decided the best way would be DIY: either toast some sesame seeds on a skillet, or in the oven for 5mins @180, then take off the heat, allow to cool, then grind in a coffee grinder until the seeds turn into powder.

    Here you go, a recipe for Cinnamon Rolls that I have used quite a few times. This blog is actually quite amazing - almost every LC dessert that you could imagine!!
    http://alldayidreamaboutfood.com/2012/07/almond-flour-cinnamon-rolls-low-carb-and-gluten-free.html

    Yield: 8

    Ingredients

    Dough:
    2 cups almond flour
    3 tbsp granulated erythritol (I used Swerve)
    3 tbsp unflavored whey protein powder
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 tsp xanthan gum
    2 large eggs, lightly beaten
    1/4 cup butter, melted
    Filling:
    1 tbsp butter, melted
    2 tbsp brown sugar substitute (I used Ideal)
    1 tsp cinnamon
    Cream Cheese Icing
    2 oz cream cheese, softened
    1 tbsp powdered erythritol (I used Swerve)
    1 tbsp heavy cream
    1/4 tsp vanilla extract

    Instructions

    Preheat oven to 325F and grease an 8-inch round cake pan with butter.
    In a large bowl, whisk together almond flour, erythritol, whey protein, baking powder, baking soda, salt and xanthan gum.
    Stir in eggs and butter until dough comes together. It will be quite sticky.
    Turn out dough onto a large piece of parchment, and then pat into a rough rectangle.
    Top with another piece of parchment and roll out to about 10x8 inches. Peel off top piece of parchment paper.
    Brush dough with melted butter, then sprinkle with brown sugar substitute and cinnamon, going almost right to edges.
    Starting with the far, longer edge of your dough, gently lift away from the parchment and roll up tightly towards you. Pinch the seam to seal.
    Using a sharp knife, carefully cut into 8 equal portions. Place in prepared cake pan, just barely touching each other, and bake for 20 to 22 minutes, or until just golden brown. Remove and let cool 10 minutes.
    For the Frosting, beat all ingredients in a medium bowl and then pipe or spread onto warm rolls.

    Notes

    Serves 8. Each serving has 7.1g of carbs and 3 g of fiber. Total NET CARBS = 4.1 g

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    1. Hahaha, I've had exactly the same experience! I even bought the tahini, just in case it was me being wrong :-D Thanks for the recipe, and the tip about the blog. Btw, I think it might be time for you to start a blog yourself, with all your tips and recipes ;)

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    2. You're too kind, but I don't have a lot of recipes to share, just odds and ends lol

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  3. I LOVE your recipes, love this site.......thanks heaps!!!

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    Replies
    1. Thank you for your kind words, Mizelle :) And thanks for stopping by my blog!

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  4. Replies
    1. 2 or 3, but I can't remember exactly...

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