Recipes | WhisperingWind Ranch

Manicotti

INGREDIENTS

FOR THE MARINARA SAUCE

2 tablespoons extra-virgin olive oil

1 large white onion, finely chopped

5 garlic cloves, minced

2 (28-ounce) cans crushed tomatoes

1 (6-ounce) can tomato paste

½ teaspoon kosher salt, plus more as needed

½ teaspoon black pepper, plus more as needed

glass ( 6 oz) of Merlot.

4 fresh basil leaves, minced

FOR THE CREPES AND FILLING:

8 large eggs

1 ½ cups all-purpose flour (I use my all purpose Gluten Free Blend)

1 ⅛ teaspoon kosher salt

2 tablespoons vegetable oil

2 pounds ricotta

2 cups shredded mozzarella (from about 10 ounces)

1 cup grated Parmesan (from about 2 ounces)

1 tablespoon minced fresh flat-leaf parsley

⅛ teaspoon grated nutmeg

1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

PREPARATION

FOR THE MARINARA SAUCE:

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté, stirring occasionally, until onion is translucent, 8 to 10 minutes. Deglase with Merlot. Add tomatoes, tomato paste, salt, pepper and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours. Add basil, season to taste with salt and pepper, and let cool.

FOR THE CREPES AND FILLING:

Meanwhile, make the crepe batter: In a large bowl, whisk six eggs with 1 1/2 cups of water. Gradually add flour and 1/8 teaspoon salt, whisking gently until smooth. Cover and refrigerate for 30 minutes.

While batter chills, make the filling: In a large bowl, combine ricotta, mozzarella, Parmesan, the remaining two eggs, the parsley, 1 teaspoon salt, the pepper and the nutmeg. Cover and refrigerate until ready to assemble the manicotti.

Heat oven to 375 degrees and lightly brush two 9-by 13-inch baking dishes with oil.

Make the crepes: Remove batter from fridge and whisk it briefly. Heat about 1/2 teaspoon vegetable oil in an 8-inch nonstick pan over medium heat. Add about 3 tablespoons of batter, lifting and swirling the pan to spread a thin, even layer of batter on the bottom of the pan. Cook until batter starts to appear dry, about 30 seconds, then carefully flip crepe over and continue cooking for another 30 seconds. Transfer to a wire rack to cool. Repeat with remaining crepe batter, adding oil every few crepes and adjusting heat as necessary.

Assemble the manicotti: Spread 3 to 4 tablespoons filling down the center of a crepe. Roll it up and place it, seam-side-down, in one of the baking dishes. Repeat with remaining crepes and filling. Divide marinara sauce between two baking dishes, spreading it evenly over the manicotti, then bake for 30 minutes. Sprinkle each baking dish with about 1/2 cup pecorino Romano and continue baking until the sauce is bubbling and the cheese is just starting to brown, about 10 minutes more.

Fathead Pizza

INGREDIENTS:

CRUST

1/4 Cup Coconut Flour

1.75 Cups Shredded Cheese

1 TBSP soft cheese ( like Cream cheese or any spreadable)

1 Egg

Pinch of Salt

OPTIONAL: Herbs to taste if you want an herb/garlic crust

PREPARATION of CRUST

Add all ingredients to a glass bowl or measuring cup. Mix with a fork.

Place container into the microwave for 90 seconds.

Immediately mix the melted cheese well until completely incorporated.

Flatten "dough" between parchment into desired thickness and shape.

Poke all around dough with a fork to prevent air bubbles.

Bake at 425 F 12-14 minutes until desired brownness.

When the desired briwnness has been reached, remove from oven and FLIP OVER on your pizza pan/stone.

Add your desired sauce and top with your preferred toppings.

BROIL until toppings are melted, hot and done!. REst a few minutes before eating! It is very hot!

Banana Cream Pie Cupcakes

Serves: about 8 cupcakes

Ingredients

1 ½ cups blanched almond flour (not almond meal)

1 tablespoon arrowroot powder

¼ teaspoon celtic sea salt

¼ teaspoon baking soda

¼ teaspoon cinnamon

2 large eggs

¼ cup grapeseed oil or palm shortening

¼ cup monk fruit sweetener or stevia

1-2 very ripe bananas (about ¾ to 1 cup mashed)

Instructions

In a large bowl, mix together almond flour, arrowroot powder, spice, salt and baking soda

In a smaller bowl, combine eggs, grapeseed oil, and sweetener, and then stir in mashed bananas

Mix wet ingredients into dry

Scoop batter one heaping ¼ cup at a time into lined muffin pan

Bake at 350° for 15-18 minutes

Frosting:

1 can full fat coconut milk. Freezer for about 1 hr. Do not shake.. open can and scrape the thick "cream" from the top. Whip the cream with Truvia /swerve confectioners sugar ( to taste) add a teaspoon of banana flavoring, vanilla, rum flavoring, coconut or other flavor of your choice.

Add garnish of your choice. Cinnamon, coconut, toasted coconut, cocoa powder are good options.

Pumpkin Custard

INGREDIENTS

canned pumpkin, 15 oz. can ( or 15 oz fresh pumpkin)

Egg Whites - 1/4 cup about 2 egg whites

1 cup unsweetened almond milk

Ground Ginger, .5 tsp

Nutmeg, ground, .5 tsp

Cinnamon, ground, 1 tsp

Sea Salt, .25 tsp

half a cup Stevia or Monk Fruit granules

Directions

Combine ingredients in a bowl. Mix until even consistency. Do not over mix

Pour mixture into a greased (cooking spray) 8 or 9 inch glass pie pan. Bake. 350 degrees F for about 35-40 minutes.

Thai Coconut Squash Soup

Ingredients

2 qt. chicken or vegetable broth

1⁄2 tsp. ground red pepper

3 garlic cloves, minced

2 fresh Thai chiles, seeded and minced

1 lemongrass stalk, quartered

1 (2-inch) piece peeled fresh ginger, grated

1 1⁄2 lb. butternut, acorn, kabocha, or other orange-fleshed winter squash, peeled and cut into 1⁄2-inch cubes (about 5 cups)

2 Tbsp. sugar ( of course, we want to use the sub; I use 1TBSP Stevia or Monk Fruit)

2 tsp. salt

1 tsp. lime zest

2 Tbsp. fresh lime juice

4 shallots, chopped

1 red bell pepper, chopped

DIRECTIONS

1. For Soup: Bring broth to a boil in a 6-qt stainless steel or enameled Dutch oven. Stir in ground red pepper and next 4 ingredients; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove lemongrass. Add squash and next 6 ingredients. Return to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.

2. Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches (5 cm) of simmering water (180°F). Repeat until all jars are filled.

3. Place lid on canner, and turn to the locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counterweight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

4. Process 1-pt. jars for 60 minutes or 1-qt. jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.

5. Cool jars in canner 10 minutes. Remove jars and cool.

SERVE WITH

(For each 1-pt. jar)

1⁄2 cup coconut milk

2 Tbsp. red onion slivers

1 Tbsp. chopped fresh cilantro

Lime wedges

To serve, pour contents of a 1-pt. or 1-qt. jar into a medium stainless steel or enameled saucepan. Bring to a boil over high heat. For each 1-pt.jar, stir in 1⁄2 cup coconut milk, 2 Tbsp. red onion slivers, and 1 Tbsp. chopped fresh cilantro. Bring to a simmer; cook 1 to 2 minutes or until thoroughly heated. (If reheating a 1-qt.jar of soup, double the amounts of coconut milk, red onion slivers, and cilantro.) Serve with lime wedges.

Blueberry Bread Pudding

Ingredients:
1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
1 pint blueberries, divided
12 ounces Neufchâtel cheese, softened
1/2 cup stevia or monk fruit granules
8 eggs
1 cup sour cream ( I use mascarpone)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup milk ( substitute with non dairy)

Place half of the bread cubes in a buttered 9x13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.
In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.
Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes.

Keto Coconut Cream Pie

Ingredients

Crust

1/4 cup butter melted

1/2 cup almond flour

2 eggs

1/4 cup low carb sweetener

1/4 teaspoon salt

1/2 cup coconut flour sifted

1/3 cup shredded unsweetened coconut

Filling

13 ounces canned coconut milk

3 egg yolks

1/2 cup low carb sweetener

1 teaspoon xanthan gum

1 teaspoon vanilla extract

1/2 cup shredded unsweetened coconut to toast

1 teaspoon grass-fed gelatin

2 tablespoons water

2 cups heavy whipping cream

1 teaspoon vanilla extract

3 tablespoons low carb sweetener

12 ounces cream cheese softened

Instructions

Crust

Melt butter in large bowl.

Add almond flour, eggs, sweetener, and salt to butter mix well.

Stir in coconut flour and shredded coconut until a dough forms.

Roll out dough between parchment or wax paper.

Take top sheet of paper off dough and invert into a pie pan.

Press to fix any cracked areas of crust and flute edges.

Using a fork, poke small holes throughout the crust.

Bake crust at 400°F for 10 minutes. Allow crust to cool.

Filling

Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.

When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.

Pour yolk mixture slowly into hot coconut milk.

Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.

Cook for 3-4 minutes or until thickened, then remove from heat.

Stir in vanilla extract.

Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.

Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.

Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.

With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.

In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.

Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.

Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.

Chill for at least 4 hours.

Keto Chicken Parmesean (Gluten Free)

Ingredients

Boneless Skinless Chicken Breast

Gluten Free Bread Crumbs

Eggs

Gluten Free Flour

Italian Cheeses

Pasta Sauce

Red Lentil or Chickpea Pasta

Salt

Pepper

Italian Seasoning Blend

Garlic Powder

Rosemary

Thyme

Paprika

DIRECTIONS

1. Flatten Chicken Breasts so they are uniform thickness with a kitchen mallet. Cut breasts into quarters. Use 1/2 breast per person you are serving.

2. Par Boil Pasta. Cook Half the recommended package time. Rinse well and set aside..

3. Open Jars of Sauce. 2 jars per 9/12 baking dish. Pour one jar into the bottom of the baking dish. spread evenly into the bottom

4. Add par boiled pasta to thesauced baking dish. Add the second jar of sauce on top.Set aside.

5. Make three seperate baking dishes. One with 3 eggs (scrambled) , One with Gluten Free Flour, One with bread Crumbs. Season all 3 baking dishes with the Italian Seasoning, Salt, Pepper, Garlic, Paprika, Rosemary and Thyme

6. Dredge each cut piece of breast . Flour first, then egg, then bread crumbs. Continue until all pieces are coated.

7. Heat chicken fryer or other deep pan with avocado or other high smoke point oil. Fry each piece of chicken and set on a parchment for draining.

8. After all pieces are fried, place on top of the sauced paste in the pre prepared baking dish.

9. Top with blend of Italian Cheeses, Add toothpicks to the cheese topped chicken breasts and cover with foil

10. Bake covered in Preheated oven at 400F for 35 minutes.

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