LowCarbRecipeBox : Messages : 10645-10674 of 13555

CROCKPOT PORK AND CRANBERRY ROAST

1 4-5 pound pork roast
1 12-ounce bag whole cranberries
1 cup sugar-free cranberry juice drink (buy either already bottled
or buy the powdered mix and mix with water)
2 medium onions, quartered
1 packet dried onion soup mix

Place pork roast in slow cooker and top with whole cranberries,
reserving 1/2 cup.
Pour in cranberry juice and add onions.
Sprinkle packet of dried onion soup mix over all.
Cook on low for 8 hours.
Remove roast, onions and cranberries to platter.
Garnish with reserved fresh cranberries.
Serves 8-10.

#10673

From: glassmurf@...
Date: Thu Nov 30, 2006 9:23 pm
Subject: BASIC "YOU WON'T BELIEVE IT'S NOT PASTA"

glassmurf

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BASIC "YOU WON'T BELIEVE IT'S NOT PASTA"

Cabbage can be cut into almost any pasta shape. I do noodles for stroganoff, Chinese noodles, lasagna, spaghetti and even vermicelli (if my knife is really sharp)

METHOD
Cut cabbage into desired pasta shape. Put a pot of water on to boil. Add a generous glop of heavy cream to water (about 2-3 T but you won't be eating it so just glop) Return the water to a boil. Add cabbage and cook until tender. Drain and rinse. The fat in the cream traps the taste and smell of cabbage so what you are left with is a bland base for your sauces.

RAVIOLI
Cut rectangles about 3 inches by 6 inches from the thinnest part of a cabbage leaf. Boil as above. Fill with 1/2 T your filling or use this one.

CHEESE FILLING
1 Cup Cream Cheese
1/2 Cup Grated Parmesan
1/2 Cup Grated Mozzarella
1 Egg, slightly beaten
1/4 tsp Garlic Powder
1/2 tsp Dry Basil
1/4 tsp Salt (check the parmesan first to see if it's really salty)
1/2 tsp Pepper

Mix all of the above and use 1/2 T at a time to fill cabbage rectangles. Fold sides of rectangle over filling and then roll up like cabbage rolls. Makes 2 1/4 C filling at 1.3 carbs for 10 ravioli. Place in baking dish with rolled side down and cover with tomato sauce. Bake at 350 for about 30 minutes until sauce is thick and bubbling.

#10672

From: glassmurf@...
Date: Thu Nov 30, 2006 9:23 pm
Subject: Florentine Meatballs

glassmurf

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Florentine Meatballs

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      10-oz box     frozen chopped spinach -- thawed and squeezed
   3              egg
     1/4 cup           crushed pork rinds
   2      teaspoons dried parsley flakes
     1/4 cup           grated parmesan cheese
    salt and pepper -- to taste
   1      clove         garlic -- minced
   1 1/2 pounds        ground chuck
   1      small      onion -- finely minced
   1      tablespoon    olive oil
     1/2 cup beef broth
     1/2 cup           red wine
     1/2 teaspoon    dried oregano

Beat eggs and mix with pork rind crumbs, parsley, cheese, salt, pepper, and
garlic. Add meat, spinach and onion, mixing well. Shape into 1-inch balls,
brown in olive oil. Remove meatballs, and in the same pan add the beef broth
and wine. Boil until reduced about 1/2. Add oregano. Put meatballs in the
crock pot and pour sauce over them. Cook for 2 to 4 hours on low.

I like to double the broth and wine..to get more sauce.

#10671

From: glassmurf@...
Date: Thu Nov 30, 2006 9:22 pm
Subject: Grilled Stuffed Eggplant Rustica

glassmurf

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Grilled Stuffed Eggplant Rustica

Makes 4 servings of about 8 grams of carbohydrates each.

Prep Time: 30 minutes
Cook Time: 15 minutes

1 red bell pepper
1 yellow bell pepper
1 tablespoon balsamic Vinegar
3 tablespoons garlic-flavored olive oil
1/2 cup chopped fresh sweet basil
Sea salt
Freshly ground black pepper
1 large eggplant sliced into 8 pieces
1/4 cup extra virgin olive oil
2 each Boursin Herbed Goat Cheese (5.2 ounces)
1/2 cup finely grated Parmesan cheese

Instructions: Preheat grill to medium-high heat.

Roast red and yellow sweet bell peppers on the grill until their skins are blackened. Transfer to another bowl, covering with plastic wrap and allowing to cool. Remove charred skins, stems and seeds before cutting into 1/2-inch strips. Add the balsamic vinegar, garlic oil, fresh basil and season to taste with salt and pepper. Reserve.

While peppers are roasting, lay the sliced eggplant on a cake rack over a sheet pan, seasoning with salt to draw out the moisture. Let sit for about 15 minutes. Dredge the slices of eggplant through the olive oil, placing them on the hot grill.Cook until well-seared on the bottom side, then turn over with a metal spatula, about 3 minutes. Allow to cook until tender but not falling apart, about 2 or 3 minutes. Transfer to cookie sheet to cool enough to handle.

Divide and spread the goat cheese across the eggplant slices. Roll the eggplant slices with the goat cheese on the inside.

Place two of the slightly warm stuffed eggplant rolls in the center of each of 4 serving dishes. Mix the peppers, divide and mound over the eggplant, allowing the juices to flow onto the plate. Sprinkle with Parmesan and serve.

For More Low Carb and Sugar Free Recipes Go To Steviva Recipes!

#10670

From: glassmurf@...
Date: Thu Nov 30, 2006 9:20 pm
Subject: Quick Salmon Dip

glassmurf

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Quick Salmon Dip

1 can of salmon (14 or 16 oz size)
2 8-ounce packages of cream cheese, softened
1 16-ounce container of sour cream (2 cups)
smoke flavoring according to taste
sprinkle in some chives if you have them (optional)

Blend all of the above stuff with some type of a blender (I use a hand held
one). Chill.
Serve with raw vegetables or low carb other items.
From: Elaine Kavorkian

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...

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#10669

From: glassmurf@...
Date: Thu Nov 30, 2006 9:26 pm
Subject: Basil Deviled Eggs

glassmurf

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Basil Deviled Eggs

Ingredients:

12 hard-cooked eggs
1/4 cup mayonnaise
1/8 cup fresh basil leaves, blanched
1/2 tablespoon freshly grated parmesan
Salt and freshly ground pepper to taste

Peel eggs and cut in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve.

Serves 6. 2 grams per serving.

#10668

From: glassmurf@...
Date: Thu Nov 30, 2006 9:21 pm
Subject: Portobello Mushrooms Stuffed with Pork Sausage

glassmurf

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Portobello Mushrooms Stuffed with Pork Sausage

For the stuffing:
1 small onion, finely chopped
1 tablespoon olive oil
1/4 cup Crushed Pork Rinds
1/2 cup chicken broth
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/2 teaspoon cider vinegar
8 ounces ground pork

To make the stuffing: In a medium saut� pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until the onions are tender. Remove from stove and chill completely.
In a medium mixing bowl, combine the rind crumbs and the chicken broth. Add the chilled onions, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

For the mushrooms:
12 Portobello mushroom caps (about 2" diameter each), stemmed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil for brushing mushrooms

To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil.
Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Place mushrooms stuffing side up directly over low heat and grill for 15-17 minutes. Makes 6 servings.

#10667

From: glassmurf@...
Date: Thu Nov 30, 2006 9:18 pm
Subject: Di's Low Carb Custard Pie

glassmurf

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Di's Low Carb Custard Pie

I adapted this from a low carb cup custard recipe sent to me by a friend. (Thanks, Khrystah!) There are only 17.6 grams of carbohydrates in the entire recipe!

5 eggs
1 cup heavy cream
1 cup sugar free DaVinci Vanilla or French Vanilla syrup (*** See note.)
2 teaspoons vanilla extract
1/8 to 1/4 teaspoon ground nutmeg
additional ground nutmeg for garnish
pinch salt

Take out your pie plate and find a larger baking dish, casserole, or roaster which the pie plate will fit into which touching the sides.

Preheat the oven to 350 degrees.

Combine all the ingredients except the nutmeg for the garnish in a blender and process to blend the ingredients for 15 to 20 seconds.

Pour the blended ingredients into an ungreased pie plate. Sprinkle with additional nutmeg.

Place the pie plate in the baking dish, casserole, or roaster and add water to the larger container to a depth of 1/2 to 3/4 inch.

Place the pie on the middle rack of the oven and bake for 40 to 45 minutes, or until the center is set and the top is lightly browned.

Take the pie out of the larger container and cool on a wire rack. When cooled, cover with plastic wrap and refrigerate until serving time.

This pie is good either hot or cold. (It can be warmed up in the microwave.)

***Note: If you don't have the DaVinci syrups, you may substitute water for the syrup. I have also made this with 1/2 cup French Vanilla and 1/2 cup Caramel sugar free DaVinci syrups, which is quite good.

***Optional Garnish Idea: If you would like to jazz up the looks of this plain Jane pie, apply rosettes of artificially sweetened whipped cream around the edge of the pie just before serving and place a sugar free chocolate-coated espresso bean on the peak of each whipped cream rosette.

Make Ahead Holiday Recipes, Part III: Holiday Desserts

#10666

From: glassmurf@...
Date: Thu Nov 30, 2006 9:15 pm
Subject: Boneless Pork Chops

glassmurf

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Boneless Pork Chops

Wen Zientek-Sico [wen@...]

This is by far our favorite low carb recipe for really lean boneless pork chops. I think one of the essential things which some other people have mentioned is that is really important not to over cook the pork chops. While you have much more leeway with other types of pork that have more fat, overcooked boneless pork chops taste pretty darn awful.

I do not really recommend placing them in a crockpot because they really do get over cooked. Regular pork chops tend to work better in most crock pot recipes.

We either grill (we have an electric indoor T-Fal grill which we adore and use every day) or pan fry them. If we fry them in the pan, we keep the
chops warm in the oven and use the same pan to make the sauce. If we grill it, we reserve half of the rosemary to add to the sauce so we do not lose it and follow the rest of the directions after the main recipe.

1 tablespoon butter (2 tablespoons if grilling)
1 tablespoon olive oil
4 boneless pork loin chops
salt
freshly ground black pepper
2 tablespoons fresh minced rosemary
2 minced garlic cloves
1/4 cup very dry white wine
1/2 cup heavy cream
1 tablespoon balsamic vinegar

Melt the butter and olive oil together in a large heavy skillet over medium high heat. Salt and pepper the pork chops liberally and sprinkle with the rosemary. Saute the the garlic in the pan for about a minute and a half.
Remove the garlic. Add the pork chops and saute until browned and almost cooked through (the center should be slightly pink but will finish cooking as the meat rests) about 5-7 minutes per side. Remove the pork chops and place on an oven proof plate, keeping all of the pan juices in the pan.

Place in the oven to keep warm. Add the white wine and deglaze the pan if necessary. Add the heavy cream and vinegar and mix well. Bring to a boil and cook until the sauce is thickened, about 3-5 minutes. Season to taste.
Pour the sauce over the pork chops and serve hot.

Grilling instructions:

Preheat the grill. Melt 1 tablespoon of the butter and mix together with the olive oil. Salt and pepper the pork chops liberally and sprinkle with half of the rosemary. Brush the chops liberally with the butter-olive oil mixture. Place on the grill and grill until browned and almost cooked through (the center should be slightly pink but will finish cooking as the meat rests) about 5-7 minutes per side. While the pork is grilling, melt the remaining tablespoon of butter in a medium heavy saucepan. Saute the the garlic in the pan for about a minute and a half. Remove the garlic.

Add the white wine, heavy cream, vinegar, and remaining rosemary and mix well. Bring to a boil and cook until the sauce is thickened, about 3-5 minutes. Season to taste. Pour the sauce over the pork chops and serve hot.

#10665

From: glassmurf@...
Date: Thu Nov 30, 2006 9:17 pm
Subject: THREE CHEESE LOW CARB MUFFINS

glassmurf

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THREE CHEESE LOW CARB MUFFINS

1/2 cup atkins bake mix (6 carbs 2 of which are fiber)
4 eggs (4 carbs)
3/4 cup whole milk ricotta cheese (4 carbs)
4 oz cheddar cheese does not need to be grated just cubed or cut to goin blender...(2 tbsp sour cream (2 carbs)
2 tbsp parmesean cheese (less than 1 carb)
1/2 cup water
2 tsp garlic powder (optional..I put lots of garlic in nearly everything)
pinch of salt
I mixed them all together in the blender until smooth and poured into
muffin tins. Baked them at 375� for about 25 min.
It made 15 regular sized muffins.
I am going to try it again sometime using some bacon bits (real ones) sprinkled on top before they bake, and in mini muffintins too.
The muffins did not have the aftertaste the atkins bake mix gave to the
Dr Atkins recipes I've tried to make. They came out really fluffy and
did not fall in the center when they cooled.
Total carbs per recipe: about 21 grams
makes 15 or so regular sized muffins at about 1.3 carbs each.
I hope I figured this right! I used whole milk ricotta and sharp
cheddar cheese.

AOL Message Boards -- Low-Carb Cook's Nook -- Muffin Recipes from the Nook tonight!

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...

#10664

From: glassmurf@...
Date: Thu Nov 30, 2006 9:16 pm
Subject: Tinkerbell's Peanut Butter Wings

glassmurf

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Tinkerbell's Peanut Butter Wings

2 1/2 pounds chicken wings, trimmed and separated
1/4 cup peanut butter
3 teaspoons curry powder
1 teaspoon salt
1 teaspoon pepper
6 tablespoons lemon juice
1 tablespoon brown sugar twin
5 tablespoons soy sauce
2 tablespoons ginger
3 minced garlic cloves
2 tablespoons peanut oil
2 teaspoons Tabasco sauce

Mix all ingredients in a bowl.
Marinade for at least two hours at room temperature.
Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes.
Transfer to platter and serve.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...

#10663

From: glassmurf@...
Date: Thu Nov 30, 2006 9:19 pm
Subject: MRS. T's CROCKPOT APRICOT CHICKEN

glassmurf

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MRS. T's CROCKPOT APRICOT CHICKEN
Add a green salad or some broccoli, and you've got dinner!

1 chicken or chicken parts
1 small jar SF apricot preserves (I like Steels or La Nouba brands)
1 small Russian dressing (see below for LC recipe)
1 package dry onion soup mix (if too carby -- it is for me --
substitute 1 to 1 1/2 Tablespoons onion blend seasoning like Fox
Point from Penzeys Spices @penzeys.com)

Mix preserves, Russian dressing, and onion soup mix or seasoning.
Add chicken. Marinate in refrigerator overnight. Cook in crock pot
until done. Serve with rice (or Caulirice for LC).

FOR "DUMP" CHICKEN: Mix everything in freezer ziploc bag and freeze.
Remove from freezer night before cooking and let thaw in frig. In
morning, just dump entire contents in crockpot (even if still
partially frozen, will cook okay), and cook on low for 6-8 hours or
until done.

LC RUSSIAN DRESSING RECIPE:
Mix together: 1 1/2 cups mayonnaise, 4 tablespoons sugar free
catsup, 4 tablespoons chopped pickles (not sweetened), 1 shallot,
finely chopped (can sub onion), 1 teaspoon grated fresh horseradish
(I've used bottled & it's just fine), a few drops Tabasco sauce.

#10662

From: glassmurf@...
Date: Thu Nov 30, 2006 9:14 pm
Subject: After Thanksgiving Salad

glassmurf

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After Thanksgiving Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups chopped cooked turkey
4 celery ribs -- sliced
4 green onions -- chopped
1/2 cup chopped pecans -- toasted
1/2 cup red bell pepper -- chopped
1/2 cup light mayonnaise
1 tablespoon dill weed
salt and pepper -- to taste
lettuce

In a large bowl, combine turkey, celery, onions, pecans and bell pepper.

Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.

Arrange turkey salad on lettuce leaves.

Source:
"American Cancer Society, Eastern Area Office"
S(Posted):
"Barbara, RecipeTaggers 10/2003"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 263 Calories; 15g Fat (49.9%
calories from fat); 25g Protein; 8g Carbohydrate; 2g Dietary Fiber; 69mg
Cholesterol; 183mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

#10661

From: glassmurf@...
Date: Thu Nov 30, 2006 7:20 pm
Subject: Pizza Soup

glassmurf

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* Exported from MasterCook *

                                Pizza Soup

Recipe By     :
Serving Size : 0     Preparation Time :0:00
Categories    : Soups & Stews

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
3               lbs. Italian sausage -- hot
16            ounces pepperoni slice
3               cans Tomatoes -- diced
16            ounces tomato sauce (check label - no sugar added)
16            ounces mushrooms, canned
1                cup olives
     1/4        cup Onion
2        tablespoons Italian seasoning -- to taste
      Minced garlic to taste

Add anything else you really like on your pizza--it needs to be fairly
sturdy. Cook sausage until no longer pink-do not brown. Drain fat and
place in big pot. Add all the rest of ingredients and after each tomato
product fill can with water and add it to pot also. Add even more water
if needed-a quart is not unusual but add to taste. Heat through, simmer
for a few minutes, and serve over a big handful of shredded mozzarella.
Don't forget the mozzarella--it makes the soup.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7478 Calories; 643g Fat (77.6%
calories from fat); 308g Protein; 109g Carbohydrate; 27g Dietary Fiber; 1393mg Cholesterol; 25099mg Sodium. Exchanges: 0 Grain(Starch); 40 1/2 Lean Meat; 14 Vegetable; 1/2 Fruit; 102 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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#10660

From: glassmurf@...
Date: Thu Nov 23, 2006 5:21 pm
Subject: Happy Thanksgiving!

glassmurf

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From our house to your house~
Best wishes for a very Happy Low Carb Thanksgiving!

#10659

From: glassmurf@...
Date: Wed Nov 22, 2006 11:25 pm
Subject: Kathy's Dressing

glassmurf

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Kathy's Dressing
by emailkathy@...

1 cup soy bake mix
1/4 cup vanilla protein powder
1 to 3 tsps poultry seasoning (taste)
3 jumbo eggs
1 tsp baking powder
1 pound sage sausage cooked and crumbled
1 cup heavy cream
1 small onion
celery (depending on taste)
1 can chicken broth
bacon grease

Mix dry ingredients with a whisk. Add eggs and cream. Dump sausage in including any grease. Heat a spoonful of bacon grease in the skillet. Whisk and pour into hot skillet. (I use a cast iron skillet) Bake at about 375 for twenty or so minutes until it is done.

While this is in the oven saute some onion (I used 1 small) and some celery (I used 2 ribs).

When the "bread" part is done, let it cool until it is touchable. Crumble into chunky sized pieces, add onions and celery and 1 can of chicken broth. Taste and see if you want to add more poultry seasoning. (I used 2 teaspoons in this step-- 3 for the whole process). Return to oven to heat through.

www.a2zKathy.com - Home Page

#10658

From: glassmurf@...
Date: Wed Nov 22, 2006 10:38 pm
Subject: Pumpkin Pound Cake

glassmurf

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Pumpkin Pound Cake
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Holiday Dinner

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, be sure to check the label)

Equipment: 9 by 5-inch loaf pan
Serving Suggestion: homemade sugarless whipped cream

Preheat oven to 300 degrees F.
Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking. In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine. Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

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#10657

From: glassmurf@...
Date: Wed Nov 22, 2006 10:28 pm
Subject: Cooking Low Carb with Pumpkin

glassmurf

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Cooking Low Carb with Pumpkin

From Laura Dolson,

Did You Know… that pumpkin is one of the vegetables allowed during Atkins’ Induction phase?

Did You Know…that pumpkin is chock full of vitamins, minerals, fiber, and antioxidants?

Did You Know…that pie is not the only way to cook pumpkin?

Pumpkin is one of those vegetables that is almost emblematic of fall – it makes us think of harvest, of holidays, of frost, of lengthening nights and the oncoming winter. And yet, the only way it usually gets to the table is in a store-bought pie, or perhaps a can of pie filling that goes in a pie we made ourselves. But pumpkin can be so much more - and since pumpkin keeps for 6 months whole or for years in a can, it can be a year-round addition to our diets.

Pumpkin is chock full ‘o goodness. You can tell by its bright color that it’s going to be going to be good for you! Not only is pumpkin loaded with Vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, it’s a good source of Vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

Half a cup of canned pumpkin has 6.5 grams of effective carbohydrate and 3.5 grams of fiber.

The seeds are also worth latching on to. Pumpkin seeds, also called pepitas, are loaded with minerals, seem to have an anti-inflammatory effect, and may even help protect against prostate cancer and osteoporosis. A quarter cup has about 5 grams of effective carb and 1.5 grams of fiber.

Selection
For cooking, you want a pumpkin that is heavy for its size. The lighter ones are drier, with a bigger open space in the middle. For the most part, stay away from the large pumpkins when selecting a pumpkin for eating – 2-5 lbs is about right.

Storage
Pumpkins can keep for a long time in a cool (ideally 50-60 degrees) dry place. Put newspapers underneath just in case though! Once the pumpkin is cut open, you need to use it within a couple of days (or freeze it) as it can mold quickly. Cooked, it’s fine in the refrigerator for 4-5 days.

Basic Easy Cooking Techniques

For pumpkin puree: Remember, you heard it here first: you don’t need to cut the pumpkin open before you roast it. I’m not kidding. Just jab it with a knife once or twice to vent the steam, put the whole darned thing on a baking sheet, and pop it in the oven at 350 F for an hour or so, until you can easily stick a knife into it. (Once I had to leave in the middle of this, so I turned off the oven after 20 minutes, and when I came back several hours later it was perfectly cooked.) Cool, then scoop out the seeds and stringy stuff with a spoon, or pull it out with tongs. It is SO MUCH EASIER than when it is raw!

If you want chunks, you’ll have to cut into it raw (though I have wondered if “par-roasting” would work to make the skin easier to hack into). Or find a store where you can buy it already in chunks. Or beg the produce guy at your local market to do it. Explain that people (e.g. you) would gladly pay more if someone else had done the wrestling.

For the seeds, let them dry on paper towels, then oil and salt them (and any other seasonings you want) and slow roast them in a 250 F oven until they smell good – about 45-60 minutes. Stir them every 15 minutes or so.

Ways to Eat Pumpkin
Pumpkin can be used in any squash recipe, but it has a depth of flavor that many other winter squashes don’t. It’s very versatile! Of course, we have to have pumpkin pie, so do try my low carb version. But here are some recipes for soup, a main dish, and even breakfast:

Low Carb Pumpkin Pie

From Laura Dolson,
Your Guide to Low Carb Diets.

People love this pie. People have told me it was the best they've even had, and they didn't know it was low carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.

INGREDIENTS:

1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or milk or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon t nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt

PREPARATION:

As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F.

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it's probably done.

5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber

#10656

From: glassmurf@...
Date: Tue Nov 21, 2006 8:42 pm
Subject: Creamy Pumpkin Soup

glassmurf

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Creamy Pumpkin Soup

Looking for a great use for those fall pumpkins? Be sure to give a creamy pumpkin soup a try. It only takes 1/2 hr to make and works well as leftovers!

Ingredients:

14oz chicken broth
2 carrots
1 onion
1/2 tsp baking soda
1/8 tsp pepper
dash salt

16oz pumpkin
2c half and half
1/4c sour cream
1 tsp cinnamon

Chop up the carrots and onion. Get a soup pot and mix together the broth, carrots, onion, baking soda, pepper and salt. Simmer for 15 minutes.

Mix in the pumpkin and half and half, and simmer another 10 minutes. Serve and top with sour cream and cinnamon.

Servings: 6
Carbs per serving: 3g

Creamy Pumpkin Soup Recipe - Low Carb

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#10655

From: glassmurf@...
Date: Tue Nov 21, 2006 8:31 pm
Subject: Spicy Pumpkin Cake with Cream Cheese Frosting

glassmurf

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Spicy Pumpkin Cake with Cream Cheese Frosting
*from the Low-carb Luxury Newsletter

3/4 cup almond flour (finely ground blanched almonds)
1/4 cup oat flour
1/4 cup vital wheat gluten flour
1 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/4 teaspoon salt
2 cups Splenda
4 eggs, beaten
1 15-oz can pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 cup light olive oil
1/4 cup melted butter

Preheat oven to 350F.
Mix dry ingredients in large mixing bowl. Set aside. In medium bowl, mix together eggs, pumpkin, extract, melted butter, and oil. Add to dry ingredients and mix well.
Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember ovens and baking dishes vary!)
When cool, top with Cream Cheese Frosting:

12 oz softened (no low fat!) cream cheese
1/4 cup Splenda
1/4 cup DaVinci Sugar Free Vanilla Syrup*
Whip all ingredients at high speed until you achieve a light frosting consistency. Frost cake, refrigerate at least 1 hour, and serve!
NOTE: For a great variation, use DaVinci's Gingerbread or Egg Nog Syrups in frosting.
Makes 12 servings — 6.5 carbs per serving.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...

#10654

From: glassmurf@...
Date: Tue Nov 21, 2006 8:34 pm
Subject: Green Bean Salad

glassmurf

Offline

* Exported from MasterCook *

Green Bean Salad

Recipe By Bren
Serving Size: 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green beans -- fresh, trimmed but left whole
1/2 cup salad oil
1/4 cup red wine vinegar
3 shallots -- peeled and chopped fine
1 tablespoon parsley -- finely chopped
salt and pepper

Cook green beans in boiling water 6-8 minutes or until crisp-tender.
Don't overcook or they will lose their crisp texture. Drain under
cold water.

Wrap beans in paper towels to absorb moisture, then place in large
bowl.

Blend together rest of ingredients. Pour over green beans and shake
bowl to mix in dressing. Cover and refrigerate until ready to use.

Per Serving (excluding unknown items): 1243 Calories; 110g Fat (75.3%
calories from fat); 15g Protein; 66g Carbohydrate; 27g Dietary Fiber;
0mg Cholesterol; 54mg Sodium. Exchanges: 12 Vegetable; 22 Fat; 0
Other Carbohydrates.

NOTES: This recipe shows only one serving so you must divide the carb
count by the number of servings minus fiber.

Sometimes I use my favorite bottled dressing, instead of making the
one in the recipe. It's the quick way! If you do this, however,
don't forget to add the carbs for the dressing you are using.

Hint: When boiling any green vegetables, add a dash of baking soda,
to keep them looking their greenest and tasting their best.

#10653

From: glassmurf@...
Date: Tue Nov 21, 2006 8:12 pm
Subject: Thanksgiving Pumpkin Pie

glassmurf

Offline

Thanksgiving Pumpkin Pie

Ingredients for Pie Shell:
1/2 Cup almond flour
1/4 Cup macadamia nut flour
1/4 Cup pecan meal
1/4 Cup Splenda or Sweet-N-Low
1 Pkt Sweet-N-Low or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbsp butter - melted

Ingredients for Pumpkin Filling:
1 can Pumpkin (not "Pie Filling" - it has sugar!)
1/2 Cup Splenda
1 Tbsp Brown Sugar Twin
2 Eggs - beaten slightly
3/4 Cup Heavy Cream
1 tsp Vanilla Extract (Use high quality unsweetened!)
1/2 tsp. salt
1 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/8 tsp Ginger
1/2 tsp Cardamom or Allspice
(optional)

Prepare pie shell: Melt butter in a small bowl. Add ground nuts and sweetener. Mix well.Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.

Preheat oven to 350?F. In large bowl, mix all filling ingredients in the
order given. Use your own judgement about spices - some like a more
cinnamon-y mix and others like less.
This is your call, but amounts listed result in a rich, aromatic "classic"
mix. You can also adjust sweetness to your own taste (if you're using the Canadian cyclamate based Brown Sugar you'll get better, sweeter results than from the American saccharine based version.) Pour mixture into prepared pie shell and place in preheated oven until center tests done (about
45-55 minutes - ovens vary.) Allow to cool completely before serving.

This pie must be kept refrigerated (no sugar to act as a preservative), but
this pie is amazingly delicious!! Top with artificially sweetened real
whipped cream if you like (I do!) This pie is at its best the 2nd day!

Makes 8 servings. 8 carbs per serving
(allowing for fiber.)

#10652

From: glassmurf@...
Date: Tue Nov 21, 2006 8:22 pm
Subject: GRAVY FROM PAN DRIPPINGS

glassmurf

Offline

GRAVY FROM PAN DRIPPINGS

When you put your turkey up to cook, put the neck, giblets, a cut-up carrot, a few stalks of celery, and 1/4 onion into a saucepan.
Boil and then lower the heat, cook until it's a nice, rich broth,
then strain.
After roasting your turkey, remove the turkey from the pan.
Draw off most of the fat, leaving maybe 4 tablespoons or so.
Heat and scrape off all the stuck-on tidbits into the liquid.
In a separate pan, heat about 1/4 cup of the turkey fat.
Saute between 1/2 and a whole chopped onion in the oil.
When well-sauteed, puree the onions with about a cup of the juice-drippings.
Mix the puree back into the liquid.
Add about 1/4 cup of cream and 1-2 teaspoons of not/Starch.
Heat through until thickened.
Season to taste with salt and pepper and herbs as desired.
I'm partial to using the same kind of herbs I used in the dressing, such as sage and thyme.
If desired, you can add chopped giblets or sauteed sliced mushrooms.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email FoodMagic@...

#10651

From: glassmurf@...
Date: Tue Nov 21, 2006 8:18 pm
Subject: Turnips for Potatoes

glassmurf

Offline

Turnips for Potatoes

I made mashed turnips for Thanksgiving that were delicious, although I don't
think they tasted like potatoes at all. I converted my mother-in-law's
recipe, simply by adding Splenda instead of sugar.

Boil cut up rutabagas or turnips in water until soft. Drain, mash with
salt/pepper, butter and sweetener to taste. Put in casserole dish. Just
reheat in the oven until bubbly, if you make it ahead of time.

#10650

From: glassmurf@...
Date: Tue Nov 21, 2006 8:26 pm
Subject: Mini Pumpkin Cheesecakes

glassmurf

Offline

* Exported from MasterCook *

Mini Pumpkin Cheesecakes

Serving Size : 14

Amount Measure Ingredient -- Preparation Method
2 packages unflavored gelatin
1 cup boiling water
16 ounces cream cheese -- room temperature
1 teaspoon vanilla
1 envelopes Splenda packets
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
dash cloves, ground
dash nutmeg

Dissolve gelatin in boiling water in a mixing bowl. Stir well. Cut the cream cheese into small pieces and add to gelatin. Beat with mixer until well blended. Add vanilla, pumpkin, sweetener and spices, beating well.
Pour into foil lined cake pans and chill. Top with pecan half if desired.

Per Serving (excluding unknown items): 166 Calories; 11g Fat (60.1% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

#10649

From: glassmurf@...
Date: Tue Nov 21, 2006 8:13 pm
Subject: Eggnog

glassmurf

Offline

Eggnog

This makes enough for a party. But then, I never make eggnog except
for a party, so there you are.

12 egg yolks
1 cup Maltitol powdered
2 cups Vanilla Sugarfree Syrup
1 cup Bourbon
2 cups heavy whipping cream
1 tsp vanilla extract
6 egg whites
1/2 tsp nutmeg

In the top of a double boiler, heat vanilla syrup over boiling water
then add Maltitol and whisk until smooth.
Beat the eggs until lemony colored.
Add 1/4 cup of the hot syrup slowly to the egg yolks, whisking
continuously until the eggs are warmed.
Then add the eggs slowly to the hot syrup, whisking until well blended.
Heat this mixture until it coats a spoon.
Add the nutmeg and remove from heat to cool.
You can hasten this by placing the double boiler over a saucepan of
cold water.
Whip the cream, adding the vanilla.
Beat the egg whites in another bowl until stiff.
Fold the whipped cream and egg whites together and then gently fold
in the cooled egg yolk mixture.
Add the bourbon. (Note: if you wish to omit the bourbon, add 2 Tblsp
rum extract and 3/4 cup water.)
Chill thoroughly before serving with a dollop of whipped cream and a
pinch of nutmeg.

Total carbs = 16 16 small punch cup servings = 1 carb

http://www.low-carb.com/reforsuhopai.html

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#10648

From: glassmurf@...
Date: Tue Nov 21, 2006 8:22 pm
Subject: Sweet Potato Casserole

glassmurf

Offline

Sweet Potato Casserole

Sweet potatoes?! On a low-carb diet?! Many of us miss the flavor of sweet
potatoes in casseroles and more - especially in the Fall. The good news is
that by adding just 1/2 cup of real baked sweet potato to a couple of more
carb-friendly relatives (pumpkin and squash), we can extend the dish and
fool the tastebuds! A finishing sprinkling of our low-carb marshmallows and
you'll think you're cheating - but you're NOT!

Ingredients:
1 small sweet potato
(baked, cooled and mashed to make 1/2 cup)
1/2 cup canned pumpkin
1 medium summer squash
(halved, seeded, baked and mashed to make 1 cup)
4 eggs
2/3 cup heavy cream
1 tsp xanthan gum
1/2 stick butter
1/2 tsp salt
1 tsp cinnamon
Dash of allspice
Dash of cloves
1/2 cup Splenda�
1 tsp Brown Sugar Twin�
4 drops of yellow and 1 drop red food color [optional]
Marshmallows for topping (See Low Carb Marshmallows recipe)
Prepare sweet potato and squash to their recipe ready condition as listed
above. Ingredients should be room temperature. Preheat oven to 325�F.
Butter a 9-12" casserole dish.

In large mixing bowl, stir together mashed sweet potato, pumpkin, and mashed
squash (any summer squash is acceptable here). If some lumps remain, don't
worry about it - they add a little character to the dish! In a separate bowl
beat eggs with xanthan gum, Splenda and Brown Sugar Twin. Add heavy cream
and mix (with hand mixer) until well mixed and beginning to thicken.

Add egg/cream mixture to sweet potato mixture and stir by hand to mix
lightly. Add salt, spices and food color (if you wish to use it.) Mix to
distribute. You may wish to taste here for your sweetness and spice
preference. If more is needed, add it now.

Spoon mixture into buttered casserole dish and smooth to even out. Cut
remainder of 1/2 stick butter (after using some to butter dish) into thin
pats and distribute them over top of casserole. Optionally, you can sprinkle
a bit of extra cinnamon on top. Bake for 35-45 minutes until browned at
edges and cracking a bit. Remove from oven and cool 10 minutes before
sprinkling with marshmallows.

NOTE: You can top this dish with artificially sweetened meringue instead of
marshmallows if you prefer. If you use meringue, give the dish a few moments
under the broiler to brown the meringue tips before serving.

40 grams carbs (allowing for fiber) in entire recipe.
Makes 6 servings. 6.5 grams per serving.

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#10647

From: glassmurf@...
Date: Tue Nov 21, 2006 8:23 pm
Subject: Pumpkin Seed Parmesan Crackers

glassmurf

Offline

Pumpkin Seed Parmesan Crackers

       1             cup raw hulled Pumpkin seeds
     1/2           cup grated parmesan cheese
     1/4      cup cold water
     1/4      teaspoon kosher salt -- plus more for
                  sprinkling on top
     1/4      teaspoon black pepper -- plus more for
                 sprinkling on top
1            dash cayenne pepper -- plus more for sprinkling on top (optional)

Pre heat your oven to 325 degrees. In your food
processor bowl process the pumpkin seeds until they
are a fine powder about 30-45 seconds. Add your
Parmesan cheese, seasonings, and water and pulse until
it forms a sticky ball. Roll out dough between two
pieces of parchment paper to a rectangle about the
same size as you cookie sheets and about 1/16 of an
inch thick. When you have it rolled out remove one of
the sides of parchment paper and cut or score the
dough into cracker shapes and slide the entire
parchment paper onto the cookie sheet. Sprinkle with
kosher salt and peppers and replace the parchment and
lightly press them into the dough. Bake for about 30
minutes until golden brown. Let them cool a bit then
break along the scored lines. Store in an air tight
container.

You can also sub 1 cup of raw hulled sunflower seeds
for the pumpkin seeds.



Per Serving (excluding unknown items): 184 Calories;
12g Fat (59.5% calories from fat); 17g Protein; 2g
Carbohydrate; trace Dietary Fiber; 31mg Cholesterol;
1217mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 1 Fat.

#10646

From: glassmurf@...
Date: Tue Nov 21, 2006 8:12 pm
Subject: Roast Turkey

glassmurf

Offline

Roast Turkey
shared by chghanbari@...

13 Pound Turkey
Olive Oil Spray
Celery salt, pepper, and dry herbs of choice (tarragon, marjoram, basil,
oregano, rosemary, etc.)
Oven roasting bag

Scrub your sink with cleanser and rinse well. Remove turkey from bag and
place in sink. Remove giblets from neck and abdominal cavity and
refrigerate for gravy. Rinse turkey well inside and out. Pat dry with
paper towels. Spray with olive oil. Sprinkle with celery salt, pepper and
dried herbs liberally all over outside and inside of turkey. Place in oven
roasting bag then place in roasting pan. Clean your sink well again with
cleanser and wash your hands with hot soapy water before preparing any other
foods. ******Bake turkey in 350 degree oven for 2 to 2 1/2 hours or until
meat thermometer inserted in the thigh reads 180 degrees. Let sit for 15
minutes then open bag and carve.

Carbs: Zilch; eat as much as you like :-)

#10645

From: glassmurf@...
Date: Tue Nov 21, 2006 8:16 pm
Subject: Sausage Stuffing

glassmurf

Offline

Sausage Stuffing

2 pounds bulk breakfast sausage
1/3 cup fresh parsley, chopped
2 eggs, slightly beaten
1 clove garlic, minced
1 tsp ground sage
1 tsp ground thyme
1/4 tsp ground nutmeg
1/2 tsp Tabasco or hot sauce
1/4 tsp black pepper (more if desired)
salt to taste (may not need any, depending on
sausage)

Brown sausage in a large skillet, break up with fork. When no longer
pink, drain off the fat. Remove from heat and blend with remaining
ingredients.

You can either bake it uncovered in the oven with other holiday side
dishes, or stir-fry it in a large skillet until nicely browned with
crispy bits. Leftovers are great for breakfast.