MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.
I tried this one a couple of times
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer. I could be wrong. CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.
STEAK AND MUSHROOM PIE
This fabulous recipe using steak and veggies made in the slow cooker makes enough for two pies or one big pie. My son and daughter-in-law loved this dinner
with a salad on the side. It's interesting as they are paying us a surprise visit and guess what I have in the refrigerator again. I'm sure they won't mind. They will be here a few days, so I can make other things too. I need to get in the kitchen and make a dessert. Decisions, decisions...not sure what I'm going to make, but no doubt I will be sharing it with you here sometime soon. Daniel, our eldest son, and Raquel (Rachel) got married on Saturday. What a handsome couple they made. Raquel looked radiant in her beautiful wedding dress. It is amazing how much work goes into weddings nowadays. I'm happy to say I think they enjoyed their wedding and so did the guests. Now both our boys are married. It is hard to believe how time flies!
NOTE: If you are making the pies in a 9 x 13-inch dish, you only need one batch of the Miracle Dough. It will cover the entire dish with ease. Carbs are same as for one pie (see below)...6 very large servings or 8 servings.
2 lbs Punta de Palomilla steak, sliced into (0.9 kg)
bite-size
pieces - LOL someone asked, "What the heck is that?" - use
any steak good for the crock pot, such as round steak
Montreal® Steak seasoning, to taste
any steak good for the crock pot, such as round steak
Montreal® Steak seasoning, to taste
1 lb sliced mushrooms (0.45 kg)
14 oz fresh Roma tomatoes, chopped, (397 g)
OR canned,
diced tomatoes
1 cup chopped peppers, OR onions (250 mL)
Sauce mix to make Gravy:
6 oz regular cream cheese (180 g)
1/4 cup
water (60 mL)
2 tbsp whipping cream (30 mL)
1 tsp salt (5 mL)
1/2 tsp
crushed garlic (2 mL)
1/2 tsp
black pepper (2 mL)
1/4 tsp
Montreal® Steak seasoning (1 mL)
1/8 tsp
paprika (0.5 mL)
1 tsp cornstarch, OR
arrowroot powder (5 mL)
Miracle Dough (double the recipe for 2 pies) - GRAIN-FREE VERSION as well
Slow-Cooker Steak and Veggies: In
nonstick frying pan, in half bacon fat, over medium high heat, sear steaks on
both sides. Sprinkle both sides with steak seasoning. Repeat with remaining
steak. In slow cooker, place mushrooms,
tomatoes and peppers. Top with browned
steak.
Sauce Mix to make the Gravy: In food processor or blender, process cream
cheese, water, cream, salt, garlic, pepper, steak seasoning and paprika.
Pour sauce over steak and stir to allow the sauce to reach the bottom layers. Cook on low power 8 to 10 hours, or until the steak is very tender. Taste the gravy and add more seasoning, if required. Remove some gravy and stir the cornstarch, OR arrowroot powder into it. Add back to slow cooker. Turn slow cooker on high and cook until gravy thickens. Fill two 9-inch (23 cm) glass pie dishes with the meat mixture or one 9 x 13 inch (2 L) casserole dish. If using the latter dish, use only one batch of Miracle Dough.
Pour sauce over steak and stir to allow the sauce to reach the bottom layers. Cook on low power 8 to 10 hours, or until the steak is very tender. Taste the gravy and add more seasoning, if required. Remove some gravy and stir the cornstarch, OR arrowroot powder into it. Add back to slow cooker. Turn slow cooker on high and cook until gravy thickens. Fill two 9-inch (23 cm) glass pie dishes with the meat mixture or one 9 x 13 inch (2 L) casserole dish. If using the latter dish, use only one batch of Miracle Dough.
Miracle
Dough: Prepare as directed over here (click). Place a ball of dough on parchment
paper. Cover with plastic wrap and roll
out (if the dough is stiff – nuke about 15 to 20 seconds) on parchment paper to
fit the top of the pie dishes. Crimp the circumference with your thumbs to make
a nice ridge all around the pie. Brush with egg yolk, if desired. Bake in 350°F
(180°C) oven 25 to 30 minutes or until crust has turned golden brown in color.
Yield: 2 pies
1
serving; 6/8 serv. per pie
543.1/407.3
calories
39.9/30.0
g protein
37.9/28.5
g fat
0.6/0.5 g fiber
8.2/6.1 g net carbs