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

Spinach and Feta Shakshuka

by Compelled to Cook | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.

Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Author: Compelled to Cook

Spinach and Feta Shakshuka

Prep Time 30 minutes

Cook Time 5 minutes

Servings 3 people

Ingredients

1 tbsp olive oil
2 medium leeks, well cleaned
2 cloves garlic, minced
1 cup vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
7 ounces fresh baby spinach
3/4 cup cooked cannellini beans, see note
2 tbsp fresh dill, chopped
1/2 each lemon
6 large eggs
3 ounces feta cheese, crumbled
2 each green onions

Instructions

Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish. Chickpeas would be another great choice.

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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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Hungarian Mushroom Soup

by Compelled to Cook | Oct 19, 2020 | SOUP, VEGETARIAN | 1 comment

Hungarian Mushroom Soup

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.

Want more chilly weather soups?

Hearty Hamburger Soup

Broccoli Cheddar Soup

Slow Cooker Lentil and Ham Soup

Author: Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Ingredients

4 tbsp unsalted butter divided
1 small onion, finely chopped
1 pound fresh mushrooms, sliced I used cremini and white
2 cups chicken broth divided
1 tbsp low sodium soy sauce
1 tbsp paprika preferably Hungarian
1 tsp dried dill
1 cup milk
3 tbsp all purpose flour
1/2 cup full fat sour cream
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp black pepper
as needed fresh parsley or dill, chopped for garnish

Servings: cups

Instructions

Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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Garlicky Buttered Beans

by Compelled to Cook | Sep 25, 2020 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

Garlicky Buttered Beans

Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

Want more side dishes??

Honey Garlic Carrots and Parsnips

Roasted Gremolata Cauliflower

Cranberry Almond Roasted Broccoli

Author: Compelled to Cook

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Ingredients

24 ounces fresh green beans, trimmed
1/4 cup unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lemon juiced
2 tsp dijon mustard
1/4 tsp salt
to taste pepper

Servings: people

Instructions

Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.

Recipe Notes

-Green beans can be cooked and cooled in an ice bath up to one day in advance. They will need more time to warm in the butter sauce if adding from a chilled state.

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Nut Butter Granola Bars

by Compelled to Cook | Sep 10, 2020 | BREAKFAST AND BRUNCH, GLUTEN FREE, SNACKS, VEGETARIAN | 0 comments

NUT BUTTER GRANOLA BARS

These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Need more snacking options?

Gluten Free Snack Bites

Seed and Almond Coconut Clusters

Maple Date and Nut Snack Bites

Author: Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars

Servings	Prep Time
16 bars	30 minutes

Cook Time	Passive Time
30-35 minutes	5 minutes

Servings	Prep Time
16 bars	30 minutes

Cook Time	Passive Time
30-35 minutes	5 minutes

Nut Butter Granola Bars

Servings	Prep Time
16 bars	30 minutes

Cook Time	Passive Time
30-35 minutes	5 minutes

Servings	Prep Time
16 bars	30 minutes

Cook Time	Passive Time
30-35 minutes	5 minutes

Ingredients

2 cups raw mixed nuts such as almonds, pecans, cashews
1/2 cup raw pumpkin seeds pepitas
3 tbsp oil extra virgin olive oil, avocado oil
2 cups large flake oatmeal divided
1 1/4 cups dried fruit such as currants, cherries, blueberries
3/4 cup natural chunky peanut butter or other nut butter
1/2 cup honey
2 tsp kosher salt
2 tsp vanilla extract
1 large egg white

Servings: bars

Instructions

Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.

Recipe Notes

-don't skimp on the amount of listed salt.

-I used a combination of almonds, pecans and cashews.

-cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

-cut bars will last for about 5 days stored in an airtight container at room temperature.

-other nut butter such as almond butter work well too.

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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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Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

Ingredients

Instructions

Notes

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Low Carb Almond Bread

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Hungarian Mushroom Soup

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Garlicky Buttered Beans

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Nut Butter Granola Bars

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Tomato and Roasted Garlic Pie

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