Jimmy Moore sent me a copy of the new low carb cookbook that he co-authored with Maria Emmerich. It's called "The Ketogenic Cookbook" and it's a beautiful book with full-color photos of every recipe. You can buy the book on Amazon, HERE.
One recipe jumped out at me the first time I looked through the book and that was the Stromboli on page 198. It doesn't call for too many unusual ingredients and I just happened to have everything on hand to make it. I haven't bought coconut flour in years but I still have a small container of it in my freezer. I also have a container of ground pork rinds in the freezer from when I was eating them regularly. I used to save the bits at the bottom of the bag and grind them up to use for breading fish, etc. Anyway, other than those two somewhat unusual items, the recipe only calls for mozzarella cheese, butter, egg, seasonings and salami. I had a package of giant pepperoni in the freezer so I used that instead of the salami.
I wasn't sure what to expect when I started making this. The photo in the book looked very bread-like but my "dough" mixture looked like a pile of gooey cheese. Fear not! Once it has baked, the cheese "crust" gets all crunchy and browned and delicious. Jerry also gave it a thumbs up and I will make this again. We ate ours while it was still pretty hot but I found that the crust actually gets crunchier after it cools a bit. I cut the stromboli into about nine pieces. We ate this for dinner and we each had two slices and it was very filling. We'll find out tomorrow how well it reheats.
UPDATE: This reheats quite well in a toaster oven. It's greasy so I suggest setting it on a baking sheet or a piece of foil. Watch it closely because it gets dark very quickly.
UPDATE: I just discovered that the recipe is posted on the All Day I Dream About Food blog HERE.
UPDATE: The original Up Late Anyway recipe is back online again HERE. She has step-by-step photos showing how to make it. Bear in mind that the recipe is slightly different than the one that I made from the cookbook. Instead of almond flour, the one I make has ground pork rinds. I haven't tried any other version yet because I like the results that I get with the pork rind version. Also, on the blog she mentions that you need to use 2% mozzarella cheese. I just use the pre-shredded regular "part skim" kind and haven't had a problem.
Below are some photos showing the process of making the stromboli:
Rather than measure the length of my strips of dough, I placed the pepperoni slices down the center first and used them as a guide.
Thanks for posting this Linda. I have the cookbook and was a little intimidated by this one. Now I can't wait to try it!
ReplyDeleteI know what you mean. I had to re-read the instructions several times to be sure of what I was supposed to do with the dough. I had my doubts that it would work but it really does.
DeleteThank you so much Linda!
ReplyDeleteAnother kudo for you...................
ReplyDeleteI had some leftover chicken that I had poached and shredded to put on fresh veggie salads, plus about 1 1/2 ounces of green pepper and 1/2 cup of homemade mayo that I needed to use before it spoiled. Didn't want to turn on the oven to make one of your tasty casseroles, so I went searching and came upon your Chicken Salad. Perfect!
I decided to try your suggestion of putting the ingredients into the food processor. I didn't have any fresh celery so I used 1/4 tsp of celery seed. Processed till similar to tuna salad, then stirred in by hand a 1/4 cup portion of sugar free bread and butter pickles, chopped. Added a sprinkling of your Seasoned Salt, and tasted. Awesome!
Now I am going to prepare some grain free wraps and I have LUNCH!
Thanks Linda
Sounds great, squirrel. You can't go wrong with chicken salad.
DeleteDo you have the recipe somewhere? I don't have that cookbook and would like to try this recipe. Thx!
ReplyDeleteI can't post the recipe from the cookbook but you can find similar recipes by doing a Google search. I found THIS one on Facebook. I also found a hilarious YouTube video HERE. I don't recommend whatever that guy did because his didn't turn out very well. HERE is another recipe link and HERE is one more. They seem to be all over the internet but the version that I made has been simplified a bit compared to those. One other difference with the recipe that I used is that it has pork rind crumbs instead of almond flour. Another difference is that it uses a full 8-ounce package of mozzarella cheese. You out 5 ounces of the cheese in the dough and the other 3 ounces in the filling. All I know is that my dough wasn't dry and crumbly at all like that guy's in the video. I think he put in way too much almond flour and coconut flour.
DeleteSorry, that should have said "You PUT 5 ounces of the cheese..."
DeleteDelicious low car stromboli! Thank you for this Linda.
ReplyDelete