Cloud Bread / Woopsie Bread

This recipe is a great bread substitute when you are trying to eat healthy and lose weight, or if you are diabetic. Properly stored, it has a good bready texture and slightly sweet taste.  Just right for sandwiches, short cake desserts, even pizza crust!  Zero carbs and extremely LOW in calories. It has been a life saver on my weight loss journey and I hope it helps other people too.  

Cloud Bread (Woopsie Bread)

Ingredients:

3 eggs, yolks separated and kept in a bowl

3 tablespoons sour cream (yogurt or softened cream cheese can substitute)

1/4 tsp cream of tartar

1 packet sugar substitute

Directions:

1.        Mix sugar substitute, cream cheese and egg yolks until smooth and creamy.

2.        In a separate bowl, whip egg whites and cream of tartar with an electric mixer until light and fluffy with stiff peaks (almost like whipped cream). 

3.       Add half the yolk mixture to the egg whites a VERY GENTLY fold them into the egg whites until well combined, to avoid deflating the egg whites. Do not be tempted to quickly stir-- only fold. Repeat with the second half of yolk mixture. 

4.       Preheat oven to 300 degrees. Place parchment paper on a baking sheet to prevent bread from sticking. Spoon egg micture onto baking sheet, spreading them out to make 3 inch circles, 1/2 inch thick. Bake 30 minutes, or until light brown. 

5.       Remove from oven. Allow to cool a few minutes, then gently beel bread circles off parchment paper. Serve immediately. Or quickly place in a plastic zip bag or tight sealed container (while still warm) to keep bread soft. Bread will become crumbly and fall apart easily if it is left out.

Melissa's Chicken Paprikash (Chicken Paprika)

I LOVE chicken paprikash/paprika. I found a recipe online that I really enjoy, I often make it when I have a craving.  However, most recipes involve adding flour or corn starch at the end, to thicken the sauce. Since I started my weight loss journey, I decided to skip that part.  Instead, I boil the sauce down to thicken it. It seems to work quite well!  So here is my favorite recipe, without the carby thickener.  Enjoy!

Melissa's Chicken Paprikash (Chicken Paprika) 

Ingredients:

1.5 lbs chicken ( about 3 whole chicken thigh/drumstick joints, cut apart)

1/2 teaspoon Salt

1/4 teaspoon Black pepper

1 tablespoon Butter – cultured unsalted (or olive oil)

1 medium onion, thinly sliced

1 large Anaheim pepper, cut in have and thinly sliced (in a pinch, you can use a bell pepper)

¼ cup Paprika

2 to 3 cloves of garlic, crushed and chopped (optional)

1 cup Chicken stock

1/2 cup Sour cream 

Directions:

1.       With a paper towel, dab the chicken as dry as possible. Meat browns better when its dry.

2.      Sprinkle salt and pepper evenly over the chicken.

3.      Heat a large skillet (heavy bottom is best) over medium-high heat. Add the butter (or olive oil), and swirl to coat the pan.  Add the chicken, be careful not to crowd the pan.  If they don’t all fit in your pan with plenty of room, fry the chicken in smaller batches. 

4.      Let the chicken cook in the pan until it gets golden brown on one side. Flip them over and let them brown on the other side.  Remove chicken from pan, place in a bowl and set aside. 

5.      Place the peppers and onions in the same pan you cooked the chicken in. Reduce heat to medium, cover with a lid and let the vegetables steam for about 10 minutes.  This will help them caramelize better.  Remove the lid and saute vegetables until the onions are golden brown. 

6.      Add the paprika and garlic (if garlic is desired).  Mix well into the vegetables.  Fry and stir constantly, until the paprika releases its flavors (about 30 seconds).  Be careful not to let the paprika burn or scorch, because it will turn bitter. 

7.      Now add the chicken broth and return the chicken pieces back to the pan, along with any accumulated juices.  Bring to a boil, then cover with a lid and turn the heat down to medium, or medium low, to maintain a gentle simmer.  Cook the chicken until it is fall-off-the-bone tender (about 1 hour). Add a little more broth or water, if the sauce starts to dry up.  But as the chicken gets closer to being done, let some liquid boil out, to thicken the sauce.

8.      When the chicken is done, temper the sour cream by placing it in a bowl and adding some of the chicken liquid to it (about 4 tablespoons full, one spoon full at a time), and stirring well after each addition. 

9.      Turn off the heat and remove chicken from the burner.  Add the sour cream mixture to the chicken and stir to combine well. Do not allow the chicken to boil or continue cooking on the burner after adding the sour cream.  This will curdle the sour cream.

10.  Let chicken stand for 5 minutes, then serve.  Normally, it it served with pasta or rice. But for low carb dieters, it can be served with vegetables.

Melissa's Greek Spanakopita Triangles

I first heard of this dish when I saw the first "My Big Fat Greek Wedding" movie.   Spanakopita is a Greek delight, which literally translates to "spinach pie".   It is phyllo pastry brushed with butter and filled with a spinach and feta cheese mixture.   Dill is the essential ingredient for this dish, so be sure not to leave that out.   This dish is simple in flavor, but delicious!

Melissa's Greek Spanakopita Triangles

 

Ingredients:

2 tablespoons olive oil

1 cup diced green onion (or regular onion)

¼ cup fresh dill, finely chopped

1 tsp. minced garlic

8 oz. bag fresh washed spinach (or equal amount of frozen spinach)

12oz. container crumbled feta cheese

2 eggs

¼ cup sour cream (optional)

1 stick melted butter

¼ cup olive oil

1lb package of phyllo dough, fully thawed

Tool you will need:   Pastry brush

 

 Directions: 

1.        In a large pan, heat the olive oil to medium heat.  Add the onions, dill and garlic.  Sautee until the onions become clear, stirring frequently. 

2.       Add spinach to the pan (if using an equal amount of frozen spinach, make sure it is thawed and all the liquid has been squeezed out).  Allow the fresh spinach to cook down in the pan, turning it over every 30 seconds or so, until all the leaves have wilted.  This should take about 3 minutes.  Remove from heat. 

3.       In a mixing bowl, combine the feta cheese, sour cream and eggs.  Blend very well.   Add to the spinach pan, and mix until well incorporated.  This will be your filing. 

4.       In a smaller bowl mix together the melted butter and olive oil.  Set aside. 

5.       Preheat oven to 350 degrees.    Unroll the phyllo sheets.  Peel up one Phyllo sheet, fold it in half lengthwise and lay it down.  It should now look like a long strip, about 3 or 4 inches wide.  Brush with butter/olive oil mixture, until the whole surface is lightly dampened.   Do the same with a second sheet of phyllo, laying over the top of the first one.  

6.       Using a kitchen spoon, take a walnut-sized portion of the spinach filing and place filling on one of the buttery phyllo strip.   Begin folding the spinach filing into the philo strip, in a triangular fold like a flag.  Keep folding until the filling is no longer visible and the entire strip of phyllo is now a puffy triangle. 

7.       Brush a baking sheet with some of the butter/olive oil mixture and place the folded phyllo triangle on the baking sheet.   Repeat with more phyllo sheets until all your spinach filling is used up. 

8.       Bake spanakopita triangles in the oven for 20 to 25 minutes, or until golden.  Remove from oven and let stand 5 minutes.  Serve.