Loading...

Follow The Big Apple Mama | New York Area: Food, Trave.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid
     This banana zucchini bread delivers the taste and texture of amazingly moist, mouthwatering and delicious banana bread with an added veggie that you can not even taste. With just eight whole food ingredients, absolutely no added sugar and nothing artificial! Rejoice!
       Yes, there’s a way to bake a perfectly moist and rich gluten free, sugar free, low carb and keto friendly Banana Zucchini bread.
     I added dried cranberries and walnuts bits to this banana zucchini bread for an extra crunch and sourness. It is completely optional and the flavors are fantastic.
     I added 2 fresh zucchinis to this recipe. As a matter of fact, the zucchini is optional too and you can bake this Banana bread without the zucchini and add your favorite fresh or dry fruits for extra moisture. I just got my recipe inspiration from TheMamaMaven who baked her banana bread with zucchini and thought why not give it a try. While the author Nancy makes her Zucchini bread with just zucchini and no banana, however she uses reg flour and Splenda. I, instead, usually give my recipes a low carb spin and substitute flour for almond flour and sugar for natural sugar replacement such as Swerve or Monk fruit.
PS: Save this Pinterest-friendly photo below. If you’re not baking this Banana Zucchini Bread right now, you will easy find it in your saves later.
     The Banana Zucchini bread is so moist, rich and delicious with absolutely 0 grams of added sugar. The sugar mostly came from 2 bananas that I used. I also used 2 teaspoons of Swerve – all natural sweetener.
     My other inspiration came from my original recipe – 4 Ingredient Banana Blueberry muffins, that are also absolutely moist, mouthwatering and with no added sugars, this recipe was very loved by my readers! And for a good reason… Only 4 wholesome ingredients and the muffins are really delicious. Not to mention, it’s a breeze to make it. Just whisk all ingredients together and pour into the muffin forms or bread loaf pan.
 
      This zucchini banana bread recipe is very simple to prep and make as well. Only extra part is to squeeze the moisture out of zucchini. But you will enjoy doing this and you will be surprised that zucchini comprised of 95% water and from 2 medium freshly grated zucchinis you can squeeze 1 full cup of water. WOW!
    After squeezing the water out of zucchinis, they don’t look like they are dry at all. Instead they add a perfect texture to this Zucchini Banana Bread.

Shredded and Freshly Squeezed zucchini for banana bread

 
What you’ll need for Low Carb Keto Banana Zucchini Bread:
2 Medium Zucchinis, shredded (2 cups shredded zucchini)
2 Bananas (Soft and mushed with fork)
3 Eggs
1 tsp Baking Powder
1 TBS Oil
1 Tablespoons Brown Swerve all natural sweetener (optional, see notes below)
1/2 cup dried cranberries, unsweetened (or raisins)
1/2 cup Walnuts or Pecan chips
1/2 tsp Salt or to taste
 
Directions:
1. Shred zucchini and blot out moisture. You can use paper towels or best to use the nut milk bag and in the video above you can see how easy it is to take the moisture from zucchini using the milk nut bag
2. Preheat oven to 325 F (165 C)
3. Line 9 x 5″ glass pan or 8 x 8″ baking pan with parchment paper
4. Whisk eggs. Add oil, baking powder, cinnamon and mix together
5. Add shredded zucchini
6. In a separate bowl mush bananas with fork and then add to the mixture
7. Add cranberries and walnuts and mix lightly
8. Pour the mixture into the baking pan
9. Bake for 50-60 minutes or until the center is not wobbly and the inserted toothpick come out clean.
10. Let cool for 20-30 minutes. Then lift your banana zucchini loaf using corners of parchment paper.
11. Using bread knife slice into 1 inch slices and start enjoying immediately.
 
Perfectly moist and mouthwatering with crunchy texture. Enjoy with some butter.
 
Notes: 1. Swerve all natural sweetener is optional. You can substitute with regular or brown sugar which is completely optional. This bread will come out naturally sweet and will use bananas as sweetener
2. If allergic to almond flour, you can sub with coconut flour. Use 1 cup to start and then add another 1/2 if the mixture seem liquidy.
      If you have friends that are dairy free or low carb feel free to share this delicious and simple Banana Zucchini bread recipe with them. If you make it I would love to know your feedback and please feel free to post photos on my Facebook page or your Instagram and hashtag it#TheBigAppleMama with @TheBigAppleMama
       Handy printable and nutrition information is below. As you can see this 1 inch slice has only 10 g carbs and 5 grams sugar (and added veggie) vs. standard banana bread has 30-40 g carbs and loaded with added sugar. I hope you enjoy this healthy and delicious recipe!
Disclosure: This recipe is not sponsored in any way or form. Affiliate links are present.
5.0 from 1 reviews
Low Carb Keto Banana Zucchini Bread
 
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Dessert/Savory
Cuisine: Any
Serves: 10
Ingredients
  • 2 Medium Zucchinis, shredded (2 cups shredded zucchini)
  • 2 Bananas, soft (softer is better)
  • 3 Eggs
  • 2 cups Almond Flour
  • 1 tsp Baking Powder
  • 1 TBS Oil
  • 1 tsp Cinnamon powder
  • 1 Tablespoons Brown Swerve all natural sweetener (optional)
  • ½ cup dried organic cranberries, unsweetened (or raisins)
  • ½ cup Walnuts or Pecan chips
  • ½ tsp Salt or to taste
Instructions
  1. Shred zucchini and get the moisture out. You can use paper towels or best to use the milk nut bag and in the video above you can see how easy it is to take the moisture from zucchini using the milk nut bag
  2. Preheat oven to 325 F (165 C)
  3. Line 9 x 5" glass pan or 8 x 8" baking pan with parchment paper
  4. Whisk eggs. Add oil, baking powder, cinnamon and mix together.
  5. Add shredded zucchini
  6. In a separate bowl mush bananas with fork and then add to the mixture
  7. Add cranberries and walnuts and mix lightly
  8. Pour the mixture into the baking pan
  9. Bake for 50-60 minutes or until the center is not wobbly and the inserted toothpick come out clean.
  10. Let cool for 20-30 minutes. Then lift your banana zucchini loaf using corners of parchment paper.
  11. Using bread knife slice into 1 inch slices and start enjoying immediately.
3.5.3251

The post Low Carb Keto Banana Zucchini Bread appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Instant Pot egg roll bowls dish is breaking the internet and for a good reason! The beloved Chinese egg roll is so easy to make, requires practically 2 main ingredients (ground meat and shredded cabbage) and the flavor is fantastic!

The flavor reminds me of a stuffed cabbage. In this case, I will call it “lazy stuffed cabbage” since the meat is not stuffed inside the cabbage, but instead served in a bowl.
 
Yes you can serve the egg roll bowl inside the egg roll wrappers, and once cooked or heated, the flavor and texture  instantly reminds you of an Asian savory Egg roll, that you will find in American Chinese restaurants.
 
I tried both methods, egg roll in a bowl and egg roll with egg roll wraps. While my kids really loving the realistic looking egg roll, like pictured above, I’m in love with egg roll in a bowl because not only it is low carb and keto friendly dish that can be enjoyed by itself or with the salad greens, but is a wonderful topping for rice, mashed potatoes or pasta.
PS: Please save this Pinterest-friendly image below. If you’re not making this egg roll in a bowl now, you will easy find it in your saves later.
 
With the help of Instant Pot this low carb egg roll bowls is a delicious Asian inspired dinner idea that comes together in less than 30 minutes. If you haven’t tried it yet, DO! It’s scrumptious and easy enough for your first Instant pot meal and you can make it as healthy as you wish – meat or vegetarian.
I was inspired by I don’t have time for that recipe, but after making and tweaking this recipe several times, I changed things up a bit to make it taste more authentic. Also if you’re not a big fan of pork, like me, you can make it with ground beef, turkey or chicken meat.
  
Ingredients
  • 1 lb ground beef (can sub for a meat of your choice)
  • 1 bag pre-shredded cole slaw mix (can sub for 3 cups finely chopped cabbage and shredded carrots)
  • 1/2 cup broth (beef, chicken or veg.)
  • 1 onion, finely chopped
  • 3 TBS soy sauce or to taste (Can sub for low-sodium soy sauce)
  • 3 garlic cloves, finely minced (can sub with 3 tsp garlic powder or to taste)
  • 2 TBS fresh grated ginger (can sub with 1 TBS ground ginger or to taste)
  • 1 tsp granulated onion
  • 1/2 tsp pepper or to taste
  • 1/2 tsp salt or to taste
  • 1 tsp Chinese five spice
  • green onions, chopped, for serving
  • 1 TBS oil
Optional
Instructions
  1. Place Instant Pot on saute. Wait until it’s hot and then add oil, onions, garlic, ginger and saute until fragrant (5 minutes).

  2. Add meat. Break apart until meat is browned and cooked through.
  3. Drain the fat
  4. Add Five spice, other seasonings, soy sauce and  stir.
  5. Turn Instant Pot off saute mode and add the 1/2 cup broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.

  6. Set Instant Pot on manual high pressure for 0 minutes. Yes, 0 minutes is totally a thing. Just keep hitting the (minus) button until the timer reaches 0. Note: If you’re unable to set to 0, set to 1 minute cooking time – no problem.

  7. When timer is up, do a quick release. When pressure is released, open lid and give everything a good stir.

  8. Spoon into bowls, add some green onion and enjoy!

Egg Roll Chips
  1. Preheat oven to 400 degrees.

  2. Cut egg roll wrappers into strips and brush with oil.

  3. Bake in preheated oven for 4-5 minutes until bubbly and lightly brown. WATCH these carefully because they go from golden brown to burned very fast!

  4. Let chips cool and enjoy with your egg roll bowls!

Classic Egg Rolls
  1. Scoop one tablespoon of freshly prepared meat/cabbage mixture
  2. Squeeze the excess juices
  3. Place mixture in the middle of egg roll wrapper and follow package’s direction on how to wrap them

  4. Bake according to package’s directions
  5. Let cool and enjoy! So good!
Recipe notes:
You can make the recipe without Five Spice, but I love the flavor that it adds. I think this is what makes it taste more authentic and real thing.
Below is handy printable recipe and watch this video of making egg roll bowls in action for no-fail results.

Instant Pot Egg Roll Bowls, Low Carb and Keto Friendly
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Appetizer, Main
Cuisine: American, Asian
Serves: 6
Ingredients
  • Ingredients
  • 1 lb ground beef (can sub for a meat of your choice)
  • 1 bag pre-shredded cole slaw mix (can sub for 3 cups finely chopped cabbage and shredded carrots)
  • ½ cup broth (beef, chicken or veg.)
  • 1 onion, finely chopped
  • 3 TBS soy sauce or to taste
  • 3 garlic cloves, finely minced (can sub with 3 tsp garlic powder or to taste)
  • 2 TBS fresh grated ginger (can sub with 1 TBS ground ginger or to taste)
  • 1 tsp granulated onion
  • ½ tsp pepper or to taste
  • ½ tsp salt or to taste
  • 1 tsp Chinese five spice
  • green onions, chopped, for serving
  • 1 TBS oil
  • Optional
  • egg roll wrappers
  • side dish for serving (rice, vegetables, pasta..etc)
Instructions
  1. Place Instant Pot on saute. Wait until it's hot and then add oil, onions, garlic, ginger and saute until fragrant (5 minutes).
  2. Add meat. Break apart until meat is browned and cooked through.
  3. Drain the fat
  4. Add Five spice, other seasonings, soy sauce and  stir.
  5. Turn Instant Pot off and add the ½ cup broth. Add bag of cole slaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position.
  6. Set Instant Pot on manual high pressure for 0 minutes. Yes, 0 minutes is totally a thing. Just keep hitting the (minus) button until the timer reaches 0. Note: If you're unable to set to 0, set to 1 minute cooking time - no problem.
  7. When timer is up, do a quick release. When pressure is released, open lid and give everything a good stir.
  8. Spoon into bowls, add some green onion and enjoy!
3.5.3251

The post Instant Pot Egg Roll Bowls, Low Carb and Keto Friendly appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Low-Carb Keto mug bread in Microwave is delicious and quick fix when you really want bread, but trying to live healthier lifestyle and avoiding bread, flour and gluten.
You will be surprised how good it tastes while having only 4 simple ingredients. Crispy golden brown edges on the outside and soft and bread-y consistency on the inside.
The beauty of this recipe, it’s the easiest to make – just whisk all the ingredients together and under 5 minutes you will have a good looking, perfectly round bread loaf, that you will slice into bun size rounds and it’s ready to enjoy with your favorite foods, like burgers, meat and cheese or simply with butter and jelly. Possibilities are endless and I hope you enjoy this Keto Low carb microwave mug bread as much as I do.
Follow this recipe, directions and tips precisely and it will come out great from the first try.
Ingredients
  • 1 and 1/2 TBS Oil – Avocado oil or olive oil (Or you can use butter)
  • 1 Medium Egg
  • 3 TBS Almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp brown sugar (or use  honey or granulated sweetener of your choice) – optional
  • 1/2 tsp onion powder – optional
  • 1/2 tsp herb blend – optional
  • Sprinkle with dry rosemary
As you can see the last 4 ingredients are optional. I added them for an incredible bread flavor from the first experience. You can also add a pinch of salt to your liking.
PS: Save photo-pin below (I made it very Pinterest-friendly) If you’re not baking these right now, you will easy find it in your saves later.
Instructions
Add all the ingredients to your coffee mug that is microwave safe. Mix well all together. 
Pop in microwave and set the timer for 90 seconds.
After timer beeps, take the mug out and let rest and cool for 5 minutes
Then take the butter knife and slide along the sides to insure the bread is separated from the mug easy.
Flip the mug on the cutting board and the bread loaf is out of the mug!
Slice the bread loaf into 4 slices (usually come out 3 or 4 slices) and it’s ready to eat as is – delicious
For best eating experience I recommend 2 things – either toast the bread for 1 minute or grill it on the buttered pan 1 minute per side
Recipe notes:
1. Leftovers (if any left) can be refrigerated for up to a week
2. Leftovers can be frozen as well – if freezing leftovers, slice bread loaf ahead of time. Place in toaster and toast for 1 minute or pan grill.
3. If you have a nut allergy, you can substitute for Coconut flour instead or Sunflower seed flour (meal)
4. If you don’t have a microwave, baking the mug bread in your oven will work too. Place the dough into an oven proof dish and bake it for 15 minutes at 350 F.
5. Try these breads as a bun or sandwich option – works amazing!
Disclosure: This recipe is NOT sponsored or paid in any way. Affiliate links are present. I only recommend what I love and what I use in my own kitchen. All photos and suggestions are mine.
5.0 from 1 reviews
Best Low-Carb Keto Mug Bread, 90 seconds in microwave
 
Prep time
2 mins
Cook time
2 mins
Total time
4 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Low-carb, Keto
Cuisine: Any
Serves: 2
Ingredients
  • 1 and ½ TBS Oil - Avocado oil or olive oil (Or you can use butter)
  • 1 Medium Egg
  • 3 TBS Almond flour
  • ½ tsp baking powder
  • ½ tsp brown sugar (or use honey or granulated sweetener of your choice) - optional
  • ½ tsp onion powder - optional
  • ½ tsp herb blend - optional
  • Sprinkle with dry rosemary
Instructions
  1. Add all the ingredients to your coffee mug that is microwave safe. Mix well all together.
  2. Pop in microwave and set the timer for 90 seconds.
  3. After timer beeps, take the mug out and let rest and cool for 5 minutes
  4. Then take the butter knife and slide along the sides to insure the bread is separated from the mug easy.
  5. Flip the mug on the cutting board and the bread loaf is out of the mug!
  6. Slice the bread loaf into 4 slices (usually come out 3 or 4 slices) and it's ready to eat as is - delicious
  7. For best eating experience I recommend 2 things - either toast the bread for 1 minute or grill it on the buttered pan 1 minute per side
Notes
1. Leftovers (if any left) can be refrigerated for up to a week
2. Leftovers can be frozen as well – if freezing leftovers, slice bread loaf ahead of time. Place in toaster and toast for 1 minute or pan grill.
3. If you have a nut allergy, you can substitute for Coconut flour instead or Sunflower seed flour (meal)
4. If you don’t have a microwave, baking the mug bread in your oven will work too. Place the dough into an oven proof dish and bake it for 15 minutes at 350 F.
5. Try these breads as a bun or sandwich option – works amazing!
3.5.3251

The post Best Low-Carb Keto Mug Bread, 90 seconds in microwave appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Cumin Turmeric roasted cauliflower recipe is so easy to make and absolutely delicious. Not only it’s delicious, but is loaded with vitamins and nutrients to fight various diseases including cancer. Yep, only 3 simplest ingredients, yet so powerful!!! Crispy golden brown edges on the outside and moist and juicy on the inside. You can eat it hot or cold and serve it as an appetizer or side dish that will wow your taste buds.
      I’ve already tried the cauliflower in every possible form, such as cauliflower rice, cauliflower ice cream, cauliflower pizza crust, cauliflower grilled cheese, cauliflower brownies and I absolutely love cauliflower which is one of the extremely healthy vegetables that contains many nutrients and vitamins, high in fiber, has good source of antioxidants, helps with weight loss and is low carb!
When I saw a recipe photo in Real Simple magazine, it looked so simple and had very vibrant colors, I knew I had to make it. I got my inspiration from DaisyBeet. While she makes her roasted cauliflower with curry, I found another recipe from Food and Wine that make it with cumin and turmeric. I tried and loved both methods but fell in love with turmeric-cumin one.
Only few simple ingredients – All you need is a large head of cauliflower, spices and oil
     PS: Pin this Pinterest-friendly photo below. If you’re not making the Turmeric-cumin roasted cauliflower right now, you will find it in your saves later. This is the BEST recipe for Turmeric-cumin roasted cauliflower.
      Turmeric Cumin Roasted cauliflower recipe notes:
      You can review the below ingredients and if you like curry spice, you can add 2 tsp of curry instead of cumin. I liked the curry version, but fell in love with cumin spice. Not only cumin has powerful health benefits  but turmeric is another spice that has scientifically proven health benefits such as potential to prevent various diseases including cancer.
      So these 3 main ingredients in this fantastic dish is the most nutritious powerhouse you can give to your body and to your soul that tastes also fantastic. Not to mention that from roasting these spices your house will smell amazing for hours!
      I always look for ways to add turmeric to my diet. Currently I take daily Turmeric capsule, but can’t miss a dish that tastes amazing and has turmeric.
     Please be warned and try to be as neat as possible and do not spill the prepared mixture on your counter-top, because turmeric can stain your countertop. I have a quartzite countertop and it took me few washes to wipe away the turmeric stain from my countertop, and it’s gone completely by now.
      Turmeric will stain your fingers yellow for few hours, (not a big deal) however it will NOT stain your teeth!!! HA! According to Foodbabe, turmeric will not stain the teeth yellow, but instead, whitens them naturally. So I think it’s a good idea to brush teeth with turmeric occasionally to brighten up your smile!
 

Ingredients for Turmeric-cumin roasted cauliflower

  • 1 large head cauliflower, cut into bite size florets
  • 4 tbsp avocado oil, (Or you can use oil that you have in your pantry – olive oil and coconut oil are good choices too)
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • Salt and pepper to taste
  • Optional: fresh chopped parsley, cilantro or mint for garnish
  • Optional: 1/2 tsp red pepper flakes to add some spice

Instructions

  1. Preheat oven to 400 degrees F. (200°C)
  2. In a large glass bowl combine oil and spices, add cauliflower and toss well to coat
  3. Place cauliflower florets on large baking sheet.
  4. Roast for 35 minutes until fork tender and nicely browned. Flip half way
  5. Serve warm or at room temperature.
So simple, right? I can not wait to hear if you have tried this recipe and what did you think? But it’s definitely worth a try for this creative and vibrant way cauliflower is finding its way onto our plates.
Disclosure: This recipe is NOT sponsored or paid in any way. Affiliate links are present. If you purchase through my links I receive a small commission to support my blog, but it will not affect your purchase price.  I only recommend what I love and what I use in my own kitchen. All photos and suggestions are mine.
Turmeric Cumin Roasted Cauliflower
 
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Appetizer, side dish
Cuisine: American, European
Serves: 6
Ingredients
  • 1 large head cauliflower, cut into bite size florets
  • 4 tbsp avocado oil
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • Salt and pepper to taste
  • Optional: fresh chopped parsley, cilantro or mint for garnish
  • Optional: ½ tsp red pepper flakes to add some spice
Instructions
  1. Preheat oven to 400 degrees F. (200°C)
  2. In a large glass bowl combine oil and spices, add cauliflower and toss well to coat
  3. Place cauliflower florets on large baking sheet.
  4. Roast for 35 minutes until fork tender and nicely browned. Flip half way
  5. Serve warm or at room temperature.
3.5.3251

The post Turmeric Cumin Roasted Cauliflower appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
      This creamy potato soup is incredibly delicious recipe for any soup or potato lover. Made in Instant Pot pressure cooker in about 40 minutes from start to finish, but tastes like you slaved at your oven for hours! It’s one of our favorite comfort food.
     The hardest part is to peel the potatoes. It’s not really the hardest, but the longest since you’re going to be dealing with almost 5 pounds of potatoes.
     However I did see many potato soup recipes that do not peel their potatoes, but instead cook and eat them with the skin. I have no problem with potato skin at all. As a matter of fact I love to eat my baked potatoes with the skin, but for this potato soup I wanted my potatoes peeled and clean, so the soup looks extra smooth and creamy. Hey, there’s no potato police, right? lol One loves their potatoes peeled, another eats them with the skin, and another may eat them raw….
      Here is unbelievably delicious Instant pot potato soup – look no further. PS: Pin this Pinterest-friendly photo below. If you’re not making the Potato soup right now, you will find it in your saves later. This is the BEST recipe for Instant Pot potato soup.
      So for the potato peeling part I usually invite my 16 y.o son and he quickly does the job with no fuss :). Thank you son!
Secondly many recipes online I saw people add flour or corn starch to make the potato soup thicker. I just didn’t understand why, since this potato soup come out perfectly thick and creamy.
      As matter of fact, once it cools (if you have any leftovers) this potato soup is so thick that the spoon can stand inside the soup on it’s own. My leftover potato soup I had to dilute with a cup of milk to make it more soup-y consistency and not like mashed potatoes.
    I got my Potato soup inspiration from Amy Locurto Made it multiple times, thanks to the begging of my 16 y.o and made the soup loaded! Oh yeah.. loaded for unbelievable potato soup experience.
Ingredients
  1. 5 pound bag of potatoes peeled and cubed (you can add less potatoes, see recipe notes below)
  2. 1 large onion, chopped
  3. 1 tablespoon oil (olive oil and avocado oil is great, or sub for the oil that you use.)
  4. 3 minced garlic cloves (or 1 large shallot minced)
  5. 6 cups chicken broth – you can use full sodium or low sodium. I used 6tsp of Better than Bouillon paste for 6 cups of water
  6. 1/3 cup softened cream cheese
  7. 1/3 cup sour cream
  8. 2 cups shredded cheddar cheese
  9. 1 teaspoon dry thyme 
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon pepper
  12. 1/2 teaspoon garlic powder
  13. 1/2 teaspoon onion powder
  14. 1/2 cup real bacon pieces – Optional
  15. 1 green onion chopped for garnish – optional
  16. Optional – Onion soup mix. I use it for every soup now… It brings extra rich gourmet flavor to the soup.
  17. Optional – 1-2 cups milk or cream, depending on how thin you want your soup

Instructions
  1. Heat Instant Pot on saute mode, add onions and caramelize until soft, translucent and beginning to brown (about 10 minutes)
  2. Add garlic and rest of spices (Thyme, salt, pepper, garlic + onion powder)
  3. Add cubed potatoes
  4. Pour enough chicken broth in the pot to cover the potatoes.
  5. Optional – If you’re using Onion soup mix, add the package content to the broth according to package instructions.
  6. Seal the Instant Pot lid and cook on manual high pressure for 6 minutes
  7. Once the timer goes off – natural release for 4 minutes, then turn the valve from sealing to venting to release the pressure.
  8. Remove the lid and gently mash the potatoes with a potato masher or large fork. At this point potatoes will be soft and easily mashable.
  9. Add cream cheese, sour cream, cheddar cheese, salt and pepper to taste, and using fork blend to the consistency you like best.
  10. Add bacon pieces as a topping
  11. Serve with green toppings of your choice. I chose green onions.
Potato soup notes:
  • You can add less than 5 pounds of potatoes. Follow the same process and ensure that when potatoes go into the pot, they will be covered by broth. So you may use less than 6 cups broth.
  • Once the soup is done, You can choose to mash the potatoes with fork or potato masher, or leave potatoes as chunks. I chose to mash half or potatoes and leave few pieces as whole chunks.
  • Once the soup cool, it will become much thicker. Thick enough that you can leave spoon standing on its own. Use milk or cream to thin the potato soup out and reheat it on the stove.
  • Optional – you can add 1 medium shredded carrot to the soup. If chose, saute it together with onions as per step 1.
  • Tip – Soak the peeled and cubed potatoes in cool water for 30 minutes and then rinse them few times under running water. This will get rid of an excess starch
Pin for later and find the handy printable below. I hope you enjoy this Instant Pot potato soup as much as I did. Kids love it so much! And check out this insanely delicious Broccoli Cheddar soup, thick, creamy and better than Panera’s.
Best Instant Pot Potato Soup, Creamy and Loaded
 
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Instant pot pressure cooker Potato soup made in about 40 minutes from start to finish. Tastes like you slaved at your oven for hours
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Soup
Cuisine: American, European
Serves: 12
Ingredients
  • 5 pound bag of potatoes peeled and cubed (you can add less potatoes, see recipe notes below)
  • 1 large onion, chopped
  • 1 tablespoon oil (olive oil and avocado oil is great, or sub for the oil that you use.)
  • 3 minced garlic cloves (or 1 large shallot minced)
  • 6 cups chicken broth - you can use full sodium or low sodium. I used 6tsp of Better than Bouillon paste for 6 cups of water
  • ⅓ cup softened cream cheese
  • ⅓ cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dry thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup real bacon pieces - Optional
  • 1 green onion chopped for garnish - optional
  • Optional - Onion soup mix. I use it for every soup now... It brings extra rich gourmet flavor to the soup.
  • Optional - 1-2 cups milk or cream, depending on how thin you want your soup
Instructions
  1. Heat Instant Pot on saute mode, add onions and caramelize until soft, translucent and beginning to brown (about 10 minutes)
  2. Add garlic and rest of spices (Thyme, salt, pepper, garlic + onion powder)
  3. Add cubed potatoes
  4. Pour enough chicken broth in the pot to cover the potatoes.
  5. Optional - If you're using Onion soup mix, add the package content to the broth according to package instructions.
  6. Seal the Instant Pot lid and cook on manual high pressure for 6 minutes
  7. Once the timer goes off - natural release for 4 minutes, then turn the valve from sealing to venting to release the pressure.
  8. Remove the lid and gently mash the potatoes with a potato masher or large fork. At this point potatoes will be soft and easily mashable.
  9. Add cream cheese, sour cream, cheddar cheese, salt and pepper to taste, and using fork blend to the consistency you like best.
  10. Add bacon pieces as a topping
  11. Serve with green toppings of your choice. I chose green onions.
Notes
You can add less than 5 pounds of potatoes. Follow the same process and ensure that when potatoes go into the pot, they will be covered by broth. So you may use less than 6 cups broth.
Once the soup is done, You can choose to mash the potatoes with fork or potato masher, or leave potatoes as chunks. I chose to mash half or potatoes and leave few pieces as whole chunks.
Once the soup cool, it will become much thicker. Thick enough that you can leave spoon standing on its own. Use milk or cream to thin the potato soup out and reheat it on the stove.
Optional - you can add 1 medium shredded carrot to the soup. If chose, saute it together with onions as per step 1.
Tip - Soak the peeled and cubed potatoes in cool water for 30 minutes and then rinse them few times under the running water. This will get rid of an excess starch.
3.5.3251

The post Best Instant Pot Potato Soup, Creamy and Loaded appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Spinach Artichoke dip is a no brainer America’s favorite go-to appetizer for parties, especially Superbowl. Cheesy dips and meals is my specialty and I could not pass on this one.

Low-Carb, Keto Friendly Spinach Artichoke dip

     Talk about the easiest dump and go appetizer meal. Or better yet – set it and forget it kind of thing; is so easy to make, whether you’re cooking it in Instant Pot pressure cooker or baking it in the oven.
      This ultimate dip for any get together has all the creaminess and cheesiness you crave, while being loaded with healthy spinach and artichokes that are practically “crawling” with nutrients and vitamins.
      100% Low-carb and keto friendly dish that will go insanely good with cloud bread, cloud bread chips, or enjoy it with tortilla chips, crackers or veggies!
      I have prepared this spinach artichoke dip recipe for Instant pot, because it was truly easiest dump and ready meal with cooking time of only 3 minutes. PS: Pin this Pinterest-friendly photo below. If you’re not making the Spinach Artichoke dip right now, you will find it in your saves later. This is the BEST recipe for Spinach Artichoke dip (Whether you’re cooking in Instant Pot or baking it) so follow precise instructions below. Thank you Adventures of a Nurse for inspiration
Ingredients:
10 oz bag frozen spinach
14 oz can artichokes, drained and sliced
2 minced garlic cloves (or you can use 2 cubes of frozen crushed garlic – very convenient)
1/2 cup chicken or vegetable broth ( I use half a cup of water and half a teaspoon of Better than Bouillon paste)
Cream Cheese, 8 oz block
Sour cream, 1/2 cup
Mayo, 2 TBS
Shredded Mozzarella cheese, 1 cup
Shredded or graded Parmesan cheese, 1 cup
1/2 tsp onion powder
1/2 cup cream (half and half or heavy cream) or Alfredo sauce

Ingredients for Spinach Artichoke dip

Instructions:
Add broth to Instant pot and add all the ingredients except for last three – Shredded Mozzarella, Shredded Parmesan and cream.
Vent closed, High pressure for 3 minutes
Quick release
Stir in cream, cheeses, mix all to blend into a smooth creamy dip.
Transfer into the dish and serve
This recipe works well to make it ahead of time and then warm it up in the oven. It gets all brown and crunchy on the top, which enhances the flavor even more. (350 F for 10-15 minutes or until reached the desired warmness and cheese is melty)
Spinach Artichoke dip Recipe notes:
Can be served warm or cool
Can be heated up in the microwave
Can be heated up in the oven
I used the CorningWare casserole dish with lid to serve and for easy transportation and presentation.
Leftovers (if any) can be stored in the refrigerator. Then repeat the reheat process
Disclosure: This recipe is NOT sponsored or paid in any way. Affiliate links are present.  I only recommend what I love and what I use in my own kitchen. All photos and suggestions are mine. 
Spread the Love by sharing this Spinach Artichoke dip recipe so others can enjoy it too
Low Carb Keto Friendly Spinach Artichoke Dip (recipe)
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
This spinach Artichoke dip recipe works well to make it ahead of time and then warm it up in the oven. It gets all brown and crunchy on the top, which enhances the flavor even more. As an alternative you can warm it up in microwave.
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Appetizer
Cuisine: American / European
Serves: 20
Ingredients
  • 10 oz bag frozen spinach
  • 14 oz can artichokes, drained and sliced
  • 2 minced garlic cloves (or you can use 2 cubes of frozen crushed garlic – very convenient)
  • ½ cup chicken or vegetable broth ( I use half a cup of water and half a teaspoon of Better than Bouillon paste)
  • Cream Cheese, 8 oz block
  • Sour cream, ½ cup
  • Mayo, 2 TBS
  • Shredded Mozzarella cheese, 1 cup
  • Shredded or graded Parmesan cheese, 1 cup
  • ½ tsp onion powder
  • ½ cup cream (half and half or heavy cream) or Alfredo sauce
Instructions
  1. Add broth to Instant pot and add all the ingredients except for last two – Shredded Mozzarella and Shredded Parmesan cheeses.
  2. Vent closed, High pressure for 3 minutes
  3. Quick release
  4. Stir in cream, cheeses, mix and blend into a smooth creamy dip.
  5. Transfer into the dish and serve
  6. This recipe works well to make it ahead of time and then warm it up in the oven. It gets all brown and crunchy on the top, which enhances the flavor even more. (350 F for 10-15 minutes or until reached the desired warmness and cheese is melty)
Nutrition Information
Serving size: 1 TBS Calories: 84 Fat: 7.2 Saturated fat: 3.8 Carbohydrates: 1.8 Sugar: 0.8 Sodium: 158.7 Fiber: 0.3 Protein: 3.6 Cholesterol: 18.8
3.5.3251

The post Instant Pot Spinach Artichoke Dip | Low Carb Keto Friendly appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This post was sponsored by Amazon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

       About a month ago my husband and I took a trip up to the mountains and rented a cabin out in the woods.  To our surprise the cabin had several Amazon echo devices hooked up waiting for us to give them a try. The property owner gave us a quick intro in how to use them and we were off.  We had hours and hours of fun listening to our favorite music and interacting with Alexa. For those of you that don’t know “Alexa” is the name that Amazon’s Echo dot answers too. So basically, you say something like, “Alexa, what is the weather tomorrow?”  And Alexa will reply with the weather report for your area. We found the system to be quite useful and talked about getting one of our own when we got back from the trip.

        Fast forward to the present day and we have our very own Echo Dot.  We decided to set it up in our kitchen since this is the area where we spend most of our time.  We have an open floor concept in our home so the Echo dot can be enjoyed in our living room and dining room from its location in the kitchen.  After a quick set up using the Amazon Alexa app our new Echo Dot was up and running. The first night it was a competition of whose music was going to be played.  Our two children, my husband and myself took turns picking out songs from our favorite artists for Alexa to play.

    After having our fun with listening to music I decided it would be interesting to test out and see all of the ways that Alexa could be useful in the kitchen.  

Here is a list I compiled of

10 Brilliant Ways that Alexa can help you in the kitchen:
  1. Measuring conversions.  Have you ever been in the middle of baking and you had to do a measuring conversion?  Say you wanted to double a recipe or cut it in half. It’s simple just as Alexa. “Alexa how many tablespoons in a cup?”  The answer in case you’re wondering is 16 tablespoons to one cup.
  2. Cooking times.  Maybe your recipe gives cooking times for a 5-pound chicken but your chicken is 7 pounds. “Alexa how long to cook a 7-pound chicken?”  Her answer is 2 to 2.5 hours at 375 degrees.
  3. Baking times. You are putting the ingredients together for your grandma’s favorite apple pie but you can’t remember the cooking time and temperature.  “Alexa, how long to cook and apple pie?” It is recommended to cook and apple pie in the oven for 50 minutes at 425 degrees.
  4. Ingredient substitutions. The recipe calls for honey but you are all out.  Just ask Alexa. “Alexa, what can I substitute for honey?” Her answer: corn syrup or jelly.  
  5. Gluten allergy questions.  Say you’re inviting a guest over and you were planning on making your special fried chicken.  Only problem is your guest has a serious gluten allergy. Just ask: “Alexa, is there gluten in fried chicken?”  She will tell you that there is gluten in fried chicken.
  6. Gluten alternative recipes.  This tip refers back to tip #5.  So, your friend with the gluten allergy is coming over but you really want to make her fried chicken.  Just ask Alexa. “Alexa, give me recipe for gluten free fried chicken.”
  7. Timers.  Alexa can easily setup multiple timers for you by name.  For example, say your baked salmon needs to cook for 25 minutes, and your potato casserole needs 40 minutes.  Just tell Alexa to set up a timer for each one. She will verbally remind you when the timer is up. She also tells you which timer is finished which is very convenient.  
  8. Nutrition information.  Are you counting calories or keeping track of your sodium intake?  Alexa can help with that. Just as Alexa how many calories are in a specific food.  For example, “Alexa how many calories in a banana?” Her answer was 103 calories. Or try this: “Alexa how much sodium in a can of tuna fish?”  She responded, “One can of tuna has 640mg of sodium.” Wow I never realized how much sodium is in tuna fish.
  9. Instant Pot Skills.  That’s right Alexa has Instant Pot skills.  If you are a frequent Instant Pot user Alexa can provide great recipes.  For example, you can ask, “Alexa, as instant pot for an easy Italian recipe for chicken”. She will provide a recipe specifically meant for using in your instant pot.  
  10. Wine Pairing.  You can add a wine pairing skill to your Alexa app as well.  This can come in handy if you are looking for that perfect wine to go with your chicken parmigiana recipe.  Just as, “Alexa, ask wine pairing what wine goes best with chicken parmigiana?” She recommended a full bodies red wine.  She even went on to suggest a specific wine and gave a price. It’s like having your very own sommelier in your kitchen.

The above list was just a little taste of how Alexa and your new Echo dot can help you in the kitchen.  If you have any of your own ideas please feel free to share them with us.

About New Echo Dot and overall Alexa, plus enter to win your very own Echo Dot, below

  • The next-generation Echo Dot (only $29.99) features a new fabric design and powerful sound— best way to add Alexa to any room.
  • Echo Dot is available in Charcoal, Heather Gray, and Sandstone
  • The new Echo Dot plays music louder with richer sound, all in a compact design.

Overall Alexa

  • Interacting with Alexa is as simple as asking a question. Just ask her to play music, read the news, control your smart home, tell a joke, and more—Alexa will respond instantly. Whether you are at home or on the go, Alexa is designed to make your life easier by letting you voice-control your world.
  • Customers love Echo and Alexa—they love the convenience of being able to listen to music using only their voice, controlling their smart home devices with a simple ask of “turn on the lights”, setting timers and asking for information when their hands are busy in the kitchen, listening to the news in the morning as they get ready for work, and so much more.
  • The perfect gift for the holidays, your new Echo device can help keep you entertained, organized and more just in time for the new year.

Enter for a chance to win this little powerful fella, Echo dot. 

  • Grand prize: One (1) Echo Show grand prize
  • Secondary prizes: One (1) of 10 Echo Dots

Dates: December 27 – January 17, 2019. Just follow the instructions on the widget below. Good luck

I-C will randomly select winners from all program entries and Amazon will facilitate fulfillment of the winning prizes of 11 Winners.

Amazon Devices Sweepstakes

The post 10 Brilliant ways Amazon’s Alexa is useful in the kitchen appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
In preparation for the family holiday dinner I started brainstorming how to make whole chicken in Instant Pot, tender juicy inside and crispy outside.
    My husband and I love to cook and entertain and our family usually come to our house for Christmas dinner. My husband loves to cook chicken, or sometimes two or three chickens. The usual way he would cook it in the oven and the results were fine. But the process was quite messy and time consuming.
     I was always horrified to make the whole chicken in Instant Pot, but after checking out multiple recipes, I was on a mission to make the Instant Pot whole chicken while being tender and juicy inside with fall of the bone and crispy skin on the outside. And by fall off the bone I don’t mean for the meat to be so soft that it falls of the bone and you eat it with the fork.
     I’ve made multiple whole chickens in Instant Pot, including the Amy & Jacky’s method with Zero minute pressure cook time, but mostly pressurizing it and cooking it inside the water and then releasing the pressure naturally for 20 minutes. This method was a fail for me. While some part of the chicken were ok, the inside didn’t cook all the way through.
      I decided to give the Chicken wings Instant Pot method a try and apply this method to the whole chicken. A lot of people tried my Instant Pot crispy and tender wings recipe and it received a good amount of positive feedback, reviews and even photos!
     Below I outline the process and it is pretty simple. No need to be afraid. All you need is a whole chicken, favorite spices, Instant Pot and the oven with the broil function.
Please save this photo-pin below ( I made it Pinterest friendly) If you don’t cook the whole chicken in your Instant Pot right now, you will find later.
Ingredients:
Whole chicken up to 5 and 1/2 pounds or whichever can be fit into your Instant pot.
1 TBS oil. I use Avocado oil
Favorite spices and seasoning
Chicken stock or bullion
Optional: Stuffing of choice, like stuffing, onion, apples, garlic, thyme, rosemary…etc
Tips how to make your chicken juicier and more flavorful – Brine method
    Before you proceed, I wanted to give you a heads up how to make the chicken meat super juicy and not dry while being super flavorful. About a year ago I read on the web that in order for meat to be juicier and more flavorful it is best to soak up chicken (or chicken breast) in salty water for at least 2 hours. I tried this method, but my husband over-salted the water. While back then we cooked the chicken breast on the grill and the meat was incredibly juicy and tender inside with the crispy grill marks on the outside, the chicken breast came out super salty and practically un-edible. Yikes!
       So if you want to give the soak chicken method a try, I recommend instead of the salty water, use chicken stock or bouillon. It has already a good amount of sodium or you can control your sodium by adding more or less flavored bullion cubes. The one I use is Better than Bullion. For each cup of hot water you add 1 tsp of Better than Buillion paste. Let the stock cool, cover it 100% of the chicken and let sit in the refrigerator for at least 2 hours (Best overnight)
      The soaking chicken method is completely optional. Below I outline the process of making whole chicken in Instant Pot. Follow step by step directions and you will have the whole chicken made in Instant Pot which is like rotisserie style. The meat will come out tender and juicy and we will crisp up the skin at the end in the broiler. If you decide to soak your chicken for 2 hours, take it out of the stock and proceed with below directions.
Directions
1. Wash your chicken. Wash the inside.
2. Rub and season your chicken with salt, pepper and seasonings of your liking
3. Place Instant Pot on Saute mode, let it heat up. Add a TBS of oil and plave chicken inside of your Instant Pot and let brown (about 5 minute per each side)
3a. Note – the step 3 may not be convenient method to brown the chicken. It is quite difficult to flip the whole chicken inside the Instant Pot. Unless you have rubber gloves. But to make it easier, I will recommend to brown sides of your chicken on a pan on the side.
4. If you brown the chicken in IP, take the chicken out. Add half a cup of water while still being on saute mode. At this time it will best to start de-glazing the bottom of your pot by scraping the bottom with wooden spatula.
5. Once you deglazed your Instant Pot, add another half a cup of water place the trivet on the bottom and then place the whole chicken inside Instant Pot.
6. Set the Normal High pressure and timer to 10 minutes. Don’t let the time fool you and do not worry, the chicken will cook through. You may set the pressure cook for longer if you wish, but you don’t want to end up with over-cooked chicken.
7. Once the timer beeps, let it be natural release. The natural release should last about 15-20 minutes.
8. Once you release the pressure, open the lid, take out your chicken and place it the prepared sheet that will go inside the oven to broil and crisp the skin.
9. At this time it will be a good idea to stuff your chicken with your favorite stuffings.
10 Season it more on the top and place it in the middle rack and set the oven setting to broil. I have HI/Low broil setting and used HI. Broil it on high broil for 7 minutes on each side.
11. But keep an eye on your chicken inside the oven as the top may get burned, when it gets closer to 7 minutes. At this time I would recommend to place a sheet of aluminum foil on top of the chicken to prevent burning.
12. Take out the chicken and flip it on the other side and repeat step 10 and 11
Once done, you may enjoy your chicken IMMEDIATELY! Voila! Whew!
Let me know if you are going to give it a try and how did it come out. I would love to hear your thoughts and see photos. Please tag me in the Instant Pot group or on social media @TheBigAppleMama and use hash #TheBigAppleMama
Below is the handy printable recipe and the video of making the whole chicken in Instant Pot, entire process in action. Including the clip when my husband was helping me to flip the chicken for broiling the other side, and broke the chicken leg while I was filming. In this video bit you can already clearly visually see how juicy chicken was. I did get mad at him for breaking the leg but we sorted this out and it came out a good visual bit. But do learn from my mistake – do not flip your chicken using thongs, it is best to use your own hand secured with kitchen gloves or silicone gloves and flip it nicely with your hands. Or flip the chicken using wooden spatulas. Whichever method worked good for your when you were flipping the chicken.

Instant Pot whole chicken, tender juicy inside and crispy outside.
 
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Main course
Cuisine: Any
Serves: 6
Ingredients
  • Whole chicken up to 5 and ½ pounds or whichever can be fit into your Instant pot.
  • 1 TBS oil. I use Avocado oil
  • Favorite spices and seasoning
  • Chicken stock or bullion
  • Optional: Stuffing of choice, like stuffing, onion, apples, garlic, thyme, rosemary...etc
Instructions
  1. Wash your chicken. Wash the inside.
  2. Rub and season your chicken with salt, pepper and seasonings of your liking
  3. Place Instant Pot on Saute mode, let it heat up. Add a TBS of oil and place chicken inside of your Instant Pot and let brown (about 5 minute per each side)
  4. a. Note - the step 3 may not be convenient method to brown the chicken. It is quite difficult to flip the whole chicken inside the Instant Pot. Unless you have rubber gloves. But to make it easier, I will recommend to brown sides of your chicken on a pan on the side.
  5. If you brown the chicken in IP, take the chicken out. Add half a cup of water while still being on saute mode. At this time it will best to start de-glazing the bottom of your pot by scraping the bottom with wooden spatula.
  6. Once you deglazed your Instant Pot, add another half a cup of water place the trivet on the bottom and then place the whole chicken inside Instant Pot.
  7. Set the Normal High pressure and timer to 10 minutes. Don't let the time fool you and do not worry, the chicken will cook through. You may set the pressure cook for longer if you wish, but you don't want to end up with over-cooked chicken.
  8. Once the timer beeps, let it be natural release. The natural release should last about 15-20 minutes.
  9. Once you release the pressure, open the lid, take out your chicken and place it the prepared sheet that will go inside the oven to broil and crisp the skin.
  10. At this time it will be a good idea to stuff your chicken with your favorite stuffings.
  11. Season it more on the top and place it in the middle rack and set the oven setting to broil. I have HI/Low broil setting and used HI. Broil it on high broil for 7 minutes on each side.
  12. But keep an eye on your chicken inside the oven as the top may get burned, when it gets closer to 7 minutes. At this time I would recommend to place a sheet of aluminum foil on top of the chicken to prevent burning.
  13. Take out the chicken and flip it on the other side and repeat step 10 and 11
Notes
Before you proceed, I wanted to give you a heads up how to make the chicken meat super juicy and not dry while being super flavorful. About a year ago I read on the web that in order for meat to be juicier and more flavorful it is best to soak up chicken (or chicken breast) in salty water for at least 2 hours. I tried this method, but my husband over-salted the water. While back then we cooked the chicken breast on the grill and the meat was incredibly juicy and tender inside with the crispy grill marks on the outside, the chicken breast came out super salty and practically un-edible. Yikes!
So if you want to give the soak chicken method a try, I recommend either do not oversalt your water and use 1 TSP per 2 cups or instead of the salty water, use chicken stock or bouillon. It has already a good amount of sodium or you can control your sodium by adding more or less flavored bullion cubes. The one I use is Better than Bullion. For each cup of hot water you add 1 tsp of Better than Buillion paste. Let the stock cool, cover it 100% of the chicken and let sit in the refrigerator for at least 2 hours (Best overnight)
The soaking chicken method is completely optional. Below I outline the process of making whole chicken in Instant Pot. Follow step by step directions and you will have the whole chicken made in Instant Pot which is like rotisserie style. The meat will come out tender and juicy and we will crisp up the skin at the end in the broiler. If you decide to soak your chicken for 2 hours, take it out of the stock and proceed with below directions.
3.5.3251

The post Instant Pot whole chicken, tender juicy inside and crispy outside. appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Do you love Crepes but can’t take all the flour and carbs they are loaded with? I totally get it and on the same page with you.
Here I will show you how to make delicious crepes that are low carb, keto and paleo friendly, gluten free. Don’t let those weird words fool you, because they taste like a real thing and delicious. Another plus they can serve as tortilla wraps and can hold the food REALLY well.
      These Low carb keto crepes recipe is inspired by my mom’s crepes. My mom makes the best Russian crepes – super thin with crunchy edges, buttery. The are perfect for breakfast with some strawberry preserve and sour cream, but if you stuff them with meat, they will become savory delicious dish caramelized in the toaster. I love my crepes with meat, but the issue I have is that meat does not go along with flour and instantly gives me bloating belly feeling and can not digest for hours.

These are my mom’s crepes. Aren’t they look fantastically delicious? My mom makes the best Russian crepes – super thin with crunchy edges, buttery.

       My task was to come up with crepes recipe that is lower in carbs and gluten free while being light, crunchy and delicious. I will also no need to worry about having them stuffed with meat, since the ingredients totally go well together.
Only 4 basic ingredients are needed for low carb keto crepes.
 I used coconut flour because it is naturally sweeter than whole wheat flour, a great way to cook with limited carbs and tastes great!
Low Carb crepes Ingredients: Makes 16 medium-standard size crepes (6 or 7 inch) – 4 Basic Ingredients, but as you can see I listed few more (seasonings are optional and highly recommended for great tasting crepe)
8 egg whites
1/3 cup coconut flour
2/3 cup unsweetened almond milk (can sub with water or regular milk)
1/4 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of salt
1 tsp sugar (can sub for granulated sweetener of your choice)
Directions to make Low carb Keto crepes
  1. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well for 1-2 minutes
  2. Optional: add seasonings and mix.
  3. Heat a skillet (I used 7 inch skillet) to high heat. Wait until the pan is hot, lower the heat to medium, spray with cooking spray or oil it up, and drop some of the mixture into the center (i like to use a 1/4 measuring cup).
  4. As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
  5. Allow it to cook for a minute or two until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
  6. Repeat process until all the batter is cooked. The above mixture made about 16 6-7 inch crepes.
Low Carb Keto Crepes Recipe notes.
1. If your first crepe doesn’t spread thin enough on the skillet (comes out more like a pancake) add more water to the mixture and mix!
Adding sugar is completely optional, but it does add sweet and savory taste to a crepe.
2. The key to making a crepe verse a pancake is getting the batter as thin as possible onto the hot skillet.
3. These crepes can be stored in the refrigerator for 1 week. Cover them up with clear wrap so the edges don’t dry up
4. Tip – Use the crepe as a wrap or tortilla and fill it with your favorite meats, veggies or sweet stuff. These crepes hold the stuffing very well.
5. You can use almond flour instead of coconut flour and you will get a little thicker, more like a pancake consistency, which is like a flat bread and is still great for wraps or you can even use it as a low carb pizza crust
6. If you wondering what to do with yolks? Don’t throw them away… you can make a delicious home made low carb Creme Brulee using your leftover egg yolks and there are over 50 ways to use leftover egg yolks 
8. The crepes may shrink by half an inch while cooking – no problem
      Let me know what do you think of these low carb keto crepes and if you enjoyed them? Please feel free to share this recipe with the people that you think would enjoy them.
Handy printable and nutrition facts per one crepe is below.

Note – I mentioned earlier that this recipe makes about 16 crepes, however calculated macros based on 10 crepes. In case your crepes come out a bit thicker.

5.0 from 1 reviews
The Best Low-Carb Keto Crepes - Only 4 simple ingredients (can be used as wraps too)
 
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Dessert or Tortilla wrap
Cuisine: European
Serves: 16
Ingredients
  • Low Carb crepes Ingredients: Makes 16 medium-standard size crepes (6 or 7 inch) – 4 Basic Ingredients, but as you can see I listed few more (seasonings are optional and highly recommended for great tasting crepe)
  • 8 egg whites
  • ⅓ cup coconut flour
  • ⅔ cup unsweetened almond milk (can sub with water or regular milk)
  • ¼ tsp baking powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • pinch of salt
  • 1 tsp sugar (can sub for granulated sweetener of your choice)
Instructions
  1. Add egg whites, coconut flour, baking powder and water in a bowl. Combine well for 1-2 minutes
  2. Optional: add seasonings and mix.
  3. Heat a skillet (I used 7 inch skillet) to medium heat. Wait until the pan is hot, spray with cooking spray or oil it up, and drop some of the mixture into the center (i like to use a ¼ measuring cup).
  4. As quickly as possible tilt the skillet on all edge to spread the batter as thin as possible. You can always add more in the areas not covered.
  5. Allow it to cook for a minute or two until it starts to rise/bubble or you lift it up and the other side has browned. Flip and cook for 1 additional minute.
  6. Repeat process until all the batter is cooked. The above mixture made about 16 6-7 inch crepes.
Notes
Recipe notes:

1. If your first crepe doesn't spread thin enough on the skillet (comes out more like a pancake) add more water to the egg white mixture and mix!
Adding sugar is completely optional, but it does add sweet and savory taste to a crepe
2. The key to making a crepe verse a pancake is getting the batter as thin as possible onto the hot skillet.
3. These crepes can be stored in the refrigerator for 1 week. Cover them up with clear wrap so the edges don't dry up
4. Use the crepe as a wrap or tortilla and fill it with your favorite meats, veggies or sweet stuff
5. You can use almond flour instead of coconut flour and you will get a little thicker pancake more like consistency, which is like a flat bread and is still great for wraps or you can even use it as a low carb pizza crust
6. If you wonder what to do with egg yolks, Don’t throw them away… you can make a delicious home made low carb Creme Brulee using your leftover egg yolks and there are over 50 ways to use leftover egg yolks
3.5.3251

The post The Best Low-Carb Keto Crepes – Only 4 simple ingredients (can be used as wraps too) appeared first on The Big Apple Mama.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Vinaigrette is a classic festive salad in Russian Cuisine which quickly gains popularity in United States. Why lie? Vinegret is healthy, delicious and vibrant looking. It’s a staple at any Russian gathering or party, especially for New Years Eve celebration. It is also crunchy and perfect comfort food in the winter and refreshing vegetable salad in the summer.
Vinegret (or Russian vinaigrette) is very easy to make and requires only 5 basic ingredients.
Please save this photo-pin below (Pinterest-friendly pin). If you’re not making this salad right now, it will be easy to find later.
I can not wait for you to try this and let me know what you think?
Ingredients for Russian Vinaigrette Salad
Beets – 1 Large
Potatoes –  2 Large
Carrots – 2 Large
Pickles – 4 Large
Sauerkraut – 1 cup, drained
Dressing: Olive oil or Avocado oil – 2 Tbs
Salt and pepper to taste
Optional and highly recommended – Raw white or Red onion, finely chopped
Also you can use green onions or chopped dill for decoration.
How to make Russian vinaigrette:
1. In a medium pot, boil unpeeled beets for 1 hour or until it can easily be pierced with a knife. Or use canned beets which don’t require any cooking or ready cooked beets.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.

  As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.

3. Drain the vegetables and Let them cool to room temp

4. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots into a small cubes. You can use a food chopper if you have any to make the process faster. Otherwise it doesn’t take long to dice cooked vegetables.  Also you can shred the beets on the food shredder instead of dicing it.

5. Combine all the chopped ingredients. Add sauerkraut, oil, salt and pepper to taste and mix all together well. Enjoy immediately and refrigerate.

Recipe notes:
1. Optional and highly recommended – Raw white or Red onion, finely chopped
Also you can use green onions or chopped dill for decoration.
2. As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.
3. Try to add mayo to your finished salad – tastes very smooth and delicious.
4. Optional – some people add canned drained peas or beans to the Russian vinaigrette salad. I’m not a fan of either peas or beans in my salad, so I skip these. Feel free to skip or give them a try if you like peas.
5. If you like your salad sour, you can add a bit extra pickles and sauerkraut. Also extra tablespoon of lemon juice.
 
I hope you enjoy and give the Russian vinaigrette salad a try. If you decide to make it from my recipe, please snap a picture and hashtag it #TheBigAppleMama I’d love to see your creation on Facebook or Instagram
Russian Vinaigrette Salad - Healthy, Delicious and Festive
 
Prep time
15 mins
Cook time
1 hour
Total time
1 hour 15 mins
 
Author: Irina Davey of TheBigAppleMama.com
Recipe type: Salads
Cuisine: Russian
Ingredients
  • Beets - 1 Large
  • Potatoes - 2 Large
  • Carrots - 2 Large
  • Pickles - 4 Large
  • Sauerkraut - 1 cup, drained
  • Dressing: Olive oil or Avocado oil - 2 Tbs
  • Salt and pepper to taste
  • Optional and highly recommended - Raw white or Red onion, finely chopped
  • Also you can use green onions or chopped dill for decoration.
Instructions
  1. In a medium pot, boil unpeeled beets for 1 hour or until it can easily be pierced with a knife. Or use canned beets which don’t require any cooking or ready cooked beets.
  2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
  3. As a quicker alternative to boil vegetables, I use Instant Pot pressure cooker to steam vegetables. I add beets and cook it for 12 minutes on normal high pressure. Quick release. Then I add potatoes and carrots and cook together with beets on high pressure for additional 10 minutes. Quick release. The beets, potatoes and carrots should be fork soft and ready to cool and dice.
  4. Drain the vegetables and Let them cool to room temp
  5. Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots into a small cubes. You can use a food chopper if you have any to make the process faster. Otherwise it doesn't take long to dice cooked vegetables. Also you can shred the beets on the food shredder instead of dicing it.
  6. Combine all the chopped ingredients. Add sauerkraut, oil, salt and pepper to taste and mix all together well. Enjoy immediately and refrigerate.
3.5.3251

The post Russian Vinaigrette Salad – Healthy, Delicious and Festive appeared first on The Big Apple Mama.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview