Post by Loupy on Aug 11, 2018 23:26:32 GMT -7
Chipotle Beef Strudel
From: Peggy @ buttoni.wordpress.com/2018/08/11/chipotle-beef-strudel/
This dinner came out utterly delicious! I’ve been wanting to try a strudel application with my Mozzy Dough and finally did it! Didn’t tear up; didn’t fall apart, and the full recipe of dough was just the right ratio of dough to filling for use. Next I’ll be trying some fruit strudel with it, so stay tuned! You want to use 90% lean beef in this recipe or drain your beef off VERY well. This recipe is not suitable until you have reached the grains rung of the Atkins carb re-introduction ladder.
Makes: 5 servings
INGREDIENTS:
1 recipe my Mozzy Dough (see recipe below)
10 oz. lean ground beef (preferably 90%)
2 oz. onion, chopped
½ tsp. chili powder
¼ tsp. garlic powder
½ c. Ro-Tel tomatoes and green chiles (drained solids only)
3 slices Pepper Jack or Monterey Jack cheese, torn in half
OPTIONAL: 1-2 T. cilantro, chopped to garnish
DIRECTIONS:
Brown the ground beef and onion together in a skillet over medium-high heat.
Add the chi8li powder and garlic powder.
Stir well.
Add the drained tomatoes with chiles and reduce heat to medium.
Simmer until tomatoes have cooked up dry.
Remove from heat.
Preheat oven to 350º.
Line an 11×15 baking sheet with parchment and set aside.
Make the Mozzy Dough by that recipes instructions.
Form an oblong “log” of the dough and place lengthwise on the parchment lined pan.
Using a fork or your fingers lightly moistened, gently press into a rectangular shape about 10″x13″ and just under ¼” thick.
Do this carefully so as not to tear the dough.
Spoon the meat filling down the very middle of the dough rectangle, lengthwise, leaving at least 2″ uncovered dough on each long edge you will eventually be folding over the filling.
Next lay the jack cheese slice pieces down the meat filling from one end to the other.
Using the parchment to help you, using both hands, lift up the long edge of the dough up and over the filling.
Do the same with the other side of the dough.
Pull to the center if necessary so you can pinch the center seam of the dough together to seal it.
Pinch each end of the “strudel” as well so filling won’t ooze out.
Again, using the parchment to help handle the strudel, roll it over so it will be seam side down on the parchment-lined pan now.
Bake at 350º for 18-20 minutes.
Keep an eye out at the 15 minute mark, as some ovens cook hotter than others.
Remove when golden brown and garnish with the chopped cilantro.
Cut into 5 portions and serve with a lovely guacamole salad.
The Chipotle Mayo below is optional, but it is super yummy dotted on the top of each bite as you eat the strudel.
Chipotle Mayo:
Stir together 4 T. homemade mayo
½ c. sour cream
¼ tsp. chili powder
1 seeded & mashed chipotle chili pepper (the kind in can packed in adobo sauce)
dash salt
Each tablespoon has about 0.5 net carb.
Mozzie Dough
Makes enough for a large pie-crust with lovely fluted edge, 4 hand pies, or a small 12″ pizza.
INGREDIENTS:
2 cup shredded mozzarella cheese
2 T. melted butter
1 egg, beaten
½ cup Jennifer Eloff’s Gluten-Free Bake Mix (https://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html)
½ cup Carbquik
1 T. oat fiber
½ tsp. psyllium husk powder (I use NOW brand)
Dash each onion and garlic powder (omit for dessert applications)
DIRECTIONS:
Place mozzy cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.
Remove and stir with a fork.
Add the egg and melted butter and stir again.
Add the two bake mixes, oat fiber, psyllium and onion/garlic powder seasoning.
Stir to form a congruous ball of dough, making sure to get it all off the sides of the bowl.
Knead 2-3 times to be sure all is uniformly mixed.
Proceed to make a pizza crust, pie crust, hand pies, sweet filled pastries (omit onion/garlic powder for sweet applications) or whatever application you dream up.
For pizza and pie crust, I bake at 350º for about 15-20 minutes to desired brown level.
Notes:
VARIATION: On nights you can afford the extra carbs, a band of 1/2 cup canned refried beans added down the middle would be delicious, but that addition isn’t calculated in below.
Nutritional Information
(excluding sauce, as I can’t know how much you will use on your serving)
Calories: 469
Fat: 35.2g
Carbs: 13.88g
Fiber: 8g
Net Carbs: 5.88g
Protein: 37g
Sodium: 739mg
From: Peggy @ buttoni.wordpress.com/2018/08/11/chipotle-beef-strudel/
This dinner came out utterly delicious! I’ve been wanting to try a strudel application with my Mozzy Dough and finally did it! Didn’t tear up; didn’t fall apart, and the full recipe of dough was just the right ratio of dough to filling for use. Next I’ll be trying some fruit strudel with it, so stay tuned! You want to use 90% lean beef in this recipe or drain your beef off VERY well. This recipe is not suitable until you have reached the grains rung of the Atkins carb re-introduction ladder.
Makes: 5 servings
INGREDIENTS:
1 recipe my Mozzy Dough (see recipe below)
10 oz. lean ground beef (preferably 90%)
2 oz. onion, chopped
½ tsp. chili powder
¼ tsp. garlic powder
½ c. Ro-Tel tomatoes and green chiles (drained solids only)
3 slices Pepper Jack or Monterey Jack cheese, torn in half
OPTIONAL: 1-2 T. cilantro, chopped to garnish
DIRECTIONS:
Brown the ground beef and onion together in a skillet over medium-high heat.
Add the chi8li powder and garlic powder.
Stir well.
Add the drained tomatoes with chiles and reduce heat to medium.
Simmer until tomatoes have cooked up dry.
Remove from heat.
Preheat oven to 350º.
Line an 11×15 baking sheet with parchment and set aside.
Make the Mozzy Dough by that recipes instructions.
Form an oblong “log” of the dough and place lengthwise on the parchment lined pan.
Using a fork or your fingers lightly moistened, gently press into a rectangular shape about 10″x13″ and just under ¼” thick.
Do this carefully so as not to tear the dough.
Spoon the meat filling down the very middle of the dough rectangle, lengthwise, leaving at least 2″ uncovered dough on each long edge you will eventually be folding over the filling.
Next lay the jack cheese slice pieces down the meat filling from one end to the other.
Using the parchment to help you, using both hands, lift up the long edge of the dough up and over the filling.
Do the same with the other side of the dough.
Pull to the center if necessary so you can pinch the center seam of the dough together to seal it.
Pinch each end of the “strudel” as well so filling won’t ooze out.
Again, using the parchment to help handle the strudel, roll it over so it will be seam side down on the parchment-lined pan now.
Bake at 350º for 18-20 minutes.
Keep an eye out at the 15 minute mark, as some ovens cook hotter than others.
Remove when golden brown and garnish with the chopped cilantro.
Cut into 5 portions and serve with a lovely guacamole salad.
The Chipotle Mayo below is optional, but it is super yummy dotted on the top of each bite as you eat the strudel.
Chipotle Mayo:
Stir together 4 T. homemade mayo
½ c. sour cream
¼ tsp. chili powder
1 seeded & mashed chipotle chili pepper (the kind in can packed in adobo sauce)
dash salt
Each tablespoon has about 0.5 net carb.
Mozzie Dough
Makes enough for a large pie-crust with lovely fluted edge, 4 hand pies, or a small 12″ pizza.
INGREDIENTS:
2 cup shredded mozzarella cheese
2 T. melted butter
1 egg, beaten
½ cup Jennifer Eloff’s Gluten-Free Bake Mix (https://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html)
½ cup Carbquik
1 T. oat fiber
½ tsp. psyllium husk powder (I use NOW brand)
Dash each onion and garlic powder (omit for dessert applications)
DIRECTIONS:
Place mozzy cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.
Remove and stir with a fork.
Add the egg and melted butter and stir again.
Add the two bake mixes, oat fiber, psyllium and onion/garlic powder seasoning.
Stir to form a congruous ball of dough, making sure to get it all off the sides of the bowl.
Knead 2-3 times to be sure all is uniformly mixed.
Proceed to make a pizza crust, pie crust, hand pies, sweet filled pastries (omit onion/garlic powder for sweet applications) or whatever application you dream up.
For pizza and pie crust, I bake at 350º for about 15-20 minutes to desired brown level.
Notes:
VARIATION: On nights you can afford the extra carbs, a band of 1/2 cup canned refried beans added down the middle would be delicious, but that addition isn’t calculated in below.
Nutritional Information
(excluding sauce, as I can’t know how much you will use on your serving)
Calories: 469
Fat: 35.2g
Carbs: 13.88g
Fiber: 8g
Net Carbs: 5.88g
Protein: 37g
Sodium: 739mg
