Low Carb Almond Bread

by Compelled to Cook | Nov 16, 2020 | EGGS, GLUTEN FREE, LUNCH, QUICK BREADS, VEGETARIAN | 2 comments

Low Carb Almond Bread

It is crazy how cheese can be made into something so bread-like!! Low Carb Almond Bread has a spongy texture and a chewy bread-like feel. It’s sturdy enough for your favourite sandwich and warms nicely in the toaster for your fried egg. This low carb, Keto-friendly bread also tastes great!!

A baked slab of Low Carb Almond Bread cooling on a wire rack.

You can use regular cream cheese, but I like to use flavoured for this recipe for something a little different. I like the garden vegetable for regular sandwiches and the herb and garlic for bread to serve with soup or stew. This great recipe is also super quick, being ready in about half an hour. Serve slightly warm right out of the pan, room temperature or lightly toasted in the toaster. You can use Low Carb Almond Bread for sandwiches, croutons, as a dipping bread, or a base for fried eggs and tuna melts. It’s a great way to keep your Keto diet on track with only 2.4 net carbs per slice. Enjoy!

An egg salad sandwich made with Low Carb Almond Bread is cut on the diagonal and speared with a toothpick olive.

Here’s the breakdown per slice when cutting into 12 slices per recipe.

Calories per slice: 202kcal

Net Carbs per slice: 2.4g

Fat per slice: 17.4g

Protein per slice: 9.25g

Want more low carb options?

Broccoli Cheddar Frittata

Beef Roulade

Tarragon Chicken Cutlets

Author: Compelled to Cook, adapted from Pork Rind Keto Bread

Low Carb Almond Bread

Servings	Prep Time
12 slices	15 minutes

Cook Time

20 minutes

Servings	Prep Time
12 slices	15 minutes

Cook Time

20 minutes

Low Carb Almond Bread

Servings	Prep Time
12 slices	15 minutes

Cook Time

20 minutes

Servings	Prep Time
12 slices	15 minutes

Cook Time

20 minutes

Ingredients

8 ounces cream cheese, preferrably flavoured
2 cups grated mozzarella cheese
3 large eggs, at room temperature
1 cup almond flour/meal
1/4 cup grated parmesan cheese
1 tbsp baking powder

Servings: slices

Instructions

Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment.
To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to fully incorporate after each. Stir in almond flour, parmesan cheese and baking powder. Spread evenly into prepared pan and bake for 17-20 minutes.
Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.

Recipe Notes

-I like to use garden vegetable or herb and garlic cream cheese. They add a nice twist to the taste.

-The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

-Room temperature squares can be warmed in the toaster.

-This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

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Tomato and Roasted Garlic Pie

by Compelled to Cook | Aug 28, 2020 | BREAKFAST AND BRUNCH, LUNCH, VEGETARIAN | 3 comments

Tomato and Roasted Garlic Pie

Here is yet another recipe from my favourite magazine Bon Appétit. This gorgeous recipe for Tomato and Roasted Garlic Pie is from the August 2020 issue and just in time for your bounty of tomatoes. The magazine barely hit my coffee table before I knew I had to make it.

A sheet pan of roasted tomatoes in preparation for Tomato and Roasted Garlic Pie.

Truthfully, I found the recipe slightly fussy with its multitude of steps, but my goodness it is delicious. So worth the steps to roast the tomatoes and make toasty garlic butter. It’s plenty cheesy and laced with flavour-packed roasted tomatoes and topped off with roasted garlic butter. The crust is made from crushed Stoned Wheat Thin crackers and makes for a nice crunchy texture to an otherwise soft pie. It is like making a graham cracker crust for a sweet pie, except this one is made from crackers and garlic butter, it’s simply genius. If you are like me, you’re already thinking of all the ways to incorporate this crust into other savoury pies.

I’m including the recipe as written in the magazine, however, there were a few things that I opted to adapt. The first being the type of cheese used. I could not find Taleggio cheese, therefore, I substituted with Fontina cheese with a wonderful result. Secondly, I found that I needed to add several more tablespoons of garlic butter to get the cracker crumbs to stick together properly. This was not a big issue as there is plenty of garlic butter to go around and probably not all that necessary brushed on the top of the pie. I also found that there was a bit too much crumb mixture for a 9″ pan. Next time I will cut down on the original amount of crumbs by 2 ounces which will make the original amount of butter appropriate. It’s also important to press the crumbs firmly into the pan. The tomatoes could be cut a little thicker as they are very soft and fussy to move from the baking tray to the pie, however, they don’t have to be perfect as long as they are arranged in a layer.

Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.

You’ll find that this pie takes a little extra effort and time to both cook and cool to serving temperature, however, many steps can be done in advance. I roasted the tomatoes the day before, and you could make the crust and garlic butter in advance as well. I found that I enjoyed the pie served warm and the slices rewarm nicely in the microwave using about 75% power for 40 seconds or so. This delicious pie is worth the extra effort and is great for brunch, lunch or dinner served with a crisp green salad. Enjoy!

Want more??

Roasted Tomato Galette

Rustic Tomato Spinach Bake

Author: Compelled to Cook, recipe from Bon Appétit Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Ingredients

2 1/2 pounds heirloom tomatoes cored, sliced 1/4" thick
3 tbsp extra virgin olive oil
3/4 tsp kosher salt, divided, plus more
1/4 tsp freshly ground black pepper, plus more
6 cloves garlic, peeled
1/2 cup unsalted butter 1 stick
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces chilled Taleggio cheese, rind removed, coarsley grated about 1 1/2 cups
2 1/2 ounces finely crumbled Parmesan about 1/2 cup
1/2 cup mayonnaise
1 tbsp chopped thyme, plus 1/2 tsp leaves
1 small shallot, thinly sliced

Servings: 9" diameter pie

Instructions

Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.

Recipe Notes

-You can substitute the Taleggio cheese for Fontina cheese.

-I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

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Broccoli Cheddar Frittata

by Compelled to Cook | May 8, 2020 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

Broccoli Cheddar Frittata

Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

Tips:

-Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

-Use good quality eggs.

-Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

-Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

-Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

-A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

Want more?

Spanish Chorizo Frittata

Corn and Bacon Quiche

A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

Author: Compelled to Cook

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Ingredients

8 large eggs
1/4 cup sour cream
1/2 cup 2% milk
1 cup grated cheddar cheese lightly packed
1/2 tsp mustard powder
1/2 tsp oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic minced
2 cups coarsley chopped broccoli florets bite size
1/3 cup water
2 each green onions thinly sliced

Servings: servings

Instructions

Preheat oven to 350°F and set a rack in the middle position.
In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
Cut into desired wedges and serve immediately.

Recipe Notes

-Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using. Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

-Gruyére cheese would also be a nice substitute for the cheddar.

-The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave. It does not freeze well.

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Cheesy Pesto BLT

by Compelled to Cook | Sep 22, 2019 | LUNCH, PORK | 0 comments

Cheesy Pesto BLT is grilled cheese and BLT sandwiches married together with vibrant pesto. It’s the indulgent, adult sandwich for the kid in all of us.

Cheesy Pesto BLT sandwich cut and stacked on a small wooden tray.

I was recently asked by a friend and co-worker what he and his work crew could cook up with limited kitchen gear. Available was a frying pan, electric grill press and a toaster oven. One of my first thoughts was a grilled cheese sandwich. But on second thought, who wants just a grilled cheese, other than a 5-year-old of course?

I sent him a recipe for a pesto grilled cheese because I knew the combo would be amazing and it got me thinking that it could be the start of something great. I knew I wanted to add some kind of meat, and plenty of chewy bacon was the answer for a heartier sandwich. And how can you not have bacon without fresh tomato slices and cool, crisp lettuce? They bring balance to the melty cheese and salty bacon which are wonderfully paired with the pesto. So remember, grilled cheese doesn’t have to be “JUST” a grilled cheese.

Ingredients for Cheesy Pesto BLT arranged on a small wooden tray draped with a white kitchen towel.

Truthfully, the kid in me loves that simple and traditional grilled cheese made with processed cheese slices, but I also love pesto and BLT’s, so it only made sense to put them all together into one delicious sandwich. So don’t just think grilled cheese when graving crispy fried bread and oozy cheese. Think Cheesy Pesto BLT!!

Author: Compelled to Cook

Cheesy Pesto BLT

Servings	Prep Time
2 people	15 minutes

Cook Time

10 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

10 minutes

Cheesy Pesto BLT

Servings	Prep Time
2 people	15 minutes

Cook Time

10 minutes

Servings	Prep Time
2 people	15 minutes

Cook Time

10 minutes

Ingredients

4 slices artisan or sourdough bread
as needed butter or margarine
3-4 slices provolone cheese
2 tbsp pesto see note
6 slices cooked bacon
as needed sliced tomato
to taste freshly cracked sea salt and pepper
as needed lettuce of choice

Servings: people

Instructions

Heat a non-stick stick or cast-iron skillet over medium heat until hot.
Butter the outside of each bread slice.
Place the bread buttered side down in skillet and layer provolone evenly over two slices. Adjust heat to medium-low.
Spread 1 tbsp of pesto evenly over the cheese and top with 3 slices of bacon each.
Cook on medium-low to medium until bottoms are golden and cheese is melty. (I find medium-low best to melt cheese while not overcooking the bread)
Remove grilled bread from pan and top the cheese side slices with tomato slices. Season tomatoes with freshly ground sea salt and pepper to taste. Top with lettuce and remaining grilled bread.
Cut as desired and serve immediately.

Recipe Notes

- You can use fresh or purchased pesto in this recipe. I do recommend using fresh if possible like my Classic Pesto

-Prep time is based on using pre-made pesto and pre-cooked bacon.

Product Favourites!

Tarragon Chicken Salad

by Compelled to Cook | Jul 30, 2019 | CHICKEN, LUNCH, SALADS | 0 comments

Here’s to having plenty of summer days that are too hot to want to cook. Tarragon Chicken Salad is perfect for just such days. No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker.

Cooked diced chicken rests on a wooden cutting board and is surrounded by dried tarragon and whole grain mustard in preparation for Tarragon Chicken Salad.

Start with cooked chicken, preferably leftovers or even a pre-cooked roaster chicken for convenience. While I’m all for making as much homemade as possible, it’s hard to deny the lure of a plump, juicy roast chicken that’s ready when you need it. Whatever chicken you use, chop it chunky and avoid over mixing it after adding the other ingredients. Overmixing tends to break down the fibres of the chicken a little too much for my liking, so be gentle.

Along with the crisp chopped celery, I also like to add a few of the celery leaves for a bit of freshness. I have left out adding any onions to this chicken salad, however, thinly sliced scallions would be a nice additional touch if desired.

Ingredients for Tarragon Chicken Salad are measured into a glass bowl and ready to be stirred. A basket of buns sits in the background.

The tarragon is a wonderful flavour to go with chicken and mustard. You’ll find that the longer it sits in the salad the stronger the flavour will be. It does take a little time for it to meld with everything. By all means use fresh tarragon if you can, using about 3 times the amount of the dry, so in this case, I’d use a tablespoon of fresh. The fresh won’t require the same amount of melding time, simply mix and enjoy!!

Author: Compelled to Cook

Name: Low Carb Almond Bread
Prep time: 15 min
Cook time: 20 min
Yield: 12 slices
Ingredients: 8 ounces cream cheese, preferrably flavoured; 2 cups grated mozzarella cheese; 3 large eggs, at room temperature; 1 cup almond flour/meal; 1/4 cup grated parmesan cheese; 1 tbsp baking powder

Tarragon Chicken Salad

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Tarragon Chicken Salad

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Ingredients

2 cups cold, diced cooked chicken 1/2" dice about 10-11 ounces
1/3-1/2 cup mayonnaise
1/4 cup diced celery 1/4" dice
1 tbsp chopped celery leaves optional
1 tbsp whole grain mustard
1 tsp dried tarragon
to taste kosher salt
to taste pepper
squeeze fresh lemon juice

Servings: cups

Instructions

Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.

Recipe Notes

-The tarragon flavour will become more pronounced the longer the chicken salad sits.

-A precooked roaster chicken that has been chilled works wonderfully.

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Poached Egg and Kale Toasts

by Compelled to Cook | Nov 2, 2018 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale? It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few.

Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar. The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs. Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

Recipe source for Poached Egg and Kale Toasts: Compelled To Cook

Poached Egg and Kale Toasts

Servings	Prep Time
4 Toasts	15 minutes

Cook Time

12-15 minutes

Servings	Prep Time
4 Toasts	15 minutes

Cook Time

12-15 minutes

Poached Egg and Kale Toasts

Servings	Prep Time
4 Toasts	15 minutes

Cook Time

12-15 minutes

Servings	Prep Time
4 Toasts	15 minutes

Cook Time

12-15 minutes

Ingredients

1 tbsp olive oil
2 cloves garlic, minced
1 medium shallot, thinly sliced
4 cups chopped kale, no stem packed
1/2 medium red pepper, thinly sliced
1/2 cup water
1 tbsp white wine vinegar
as needed salt and pepper
4 large eggs
1 tbsp white vinegar
4 slices artisan bread
as needed chili flakes

Servings: Toasts

Instructions

Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

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Low Carb Almond Bread

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Tomato and Roasted Garlic Pie

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Broccoli Cheddar Frittata

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Cheesy Pesto BLT

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Tarragon Chicken Salad

Author: Compelled to Cook

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Poached Egg and Kale Toasts

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