41 www.CharlestonWomenPodcast.com | www.ReadCW.com | www.Instagram.com/CharlestonWomen Charleston Women in Food until the dough pulls away from the walls. Cover in a bowl with plastic wrap and proof for about an hour until doubled in size. Oil a clean work surface. Divide into eight equal pieces. Roll each into a ball. Place a damp towel over all dough except the one you’re working on. Roll each ball into a 24-inch rope. This takes some pulling and stretching because of alternate flour. Be patient. They bake into a prettier version. Shape into a “U” with ends away from you. Pull ends toward you, cross and twist to form a classic pretzel shape. Preheat the oven to 425 degrees. Bring 10 cups of water and baking soda to a rolling boil. Freeze pre-formed pretzels except the ones you will eat right now. Gently lower pretzels into boiling water for 30 seconds (45 if frozen). Remove, drain, brush lightly with butter and sprinkle with salt. Bake until golden. Serve warm immediately. Macro-Friendly Mac & Cheese Turner also challenged a decadent mac and cheese recipe with 550 calories, 30 grams of fat, 45 grams of carbs, one gram of fiber and 20 grams of protein. “I cut calories by 40 percent, fat by 50 and carbs by 65, while increasing protein to 30 grams and adding 22 grams of fiber. And, best of all, it’s absolutely delicious,” she exclaimed. Turner wanted the recipe to taste as much like her favorite as possible, so he didn’t add any vegetables. However, broccoli or spinach can be added for additional nutrients. INGREDIENTS • 1/4 teaspoon pepper • 2 teaspoons salt • 1/4 teaspoon nutmeg • 1/4 teaspoon cayenne • 80 grams Kerrygold reduced-fat butter • 180 grams Gruyère • 200 grams white cheddar • 224 grams Good Culture low-fat cottage cheese • 6 slices Nature’s Own soft white keto bread • 60 grams King Arthur keto flour • 16 ounces Carbe Diem elbow macaroni • 40 ounces skim milk INSTRUCTIONS Heat oven to 375 degrees. Lightly toast bread and chop it into half pieces. In a small saucepan over medium heat, melt two tablespoons of butter. Combine breadcrumbs and butter. Set breadcrumbs aside. Shred Gruyère and cheddar cheeses and set aside. Blend cottage cheese and set aside. In a medium saucepan, over medium heat, heat milk. Melt the remaining 4 tablespoons of butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking for 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove from heat. Stir in salt, nutmeg, black pepper, cayenne pepper and three-quarters of the cheese; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add elbows, cooking 3 to 4 minutes less than the manufacturer’s directions, until the outside of the pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold water and drain. Stir macaroni into the reserved cheese sauce. Spray a three-quart casserole dish with avocado oil. Pour mixture into the prepared dish. Sprinkle remaining cheese and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool for 5 minutes.
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