LowCarbRecipeBox : Messages : 11198-11227 of 13555

Join us tonight, 9-11 pm ET, for the Low-Carb Cook's Nook Chat!

-----------------
Forwarded Message:
Subj: Meatless In Seattle - and everywhere ELSE
Date: 2/28/2007 4:02:30 PM Pacific Standard Time
From: FOOD Magic
To: FOOD Magic
Right-click picture(s) to display picture options

The Low-Carb Cook's Nook Presents...
Meatless In Seattle (and everywhere else!)

Can you do Low-carb as a vegetarian?
Are you looking for meatless recipes if for Lent?

It's pretty close to impossible to go full vegan,
but if you eat fish, eggs, dairy, and soy,
the answer is a resounding YES.
Whether you are vegetarian, "pressed" for Lenten recipes,
worried about Mad Cow disease, looking to cut meat-costs, or
just looking for some new LC cooking ideas with a little bite,
THIS is the chat for you!

Join us for an evening of meatless Low-carb recipes.
When? Thursday, March 1,2007, 9-11 pm ET
Where? lowcarbcooksnook Who? FOOD Magic and F00D Angel and YOU!

HOW TO GET TO THE CHATROOM:

If you are on AOL, just click here: lowcarbcooksnook or IM FOOD Magic

If you are on AIM, IM Kasparcat, and I will Invite you into the chat!
Can't wait till then?
Check out our Low-carb message boards:

Atkins Diet Support
aol://5863:126/mB:273507
Atkins Diet Recipes
aol://5863:126/mB:418207
Low-Carbohydrate Diets
aol://5863:126/mB:469680
Low-Carb Discussion
aol://5863:126/mB:540090
Atkins Followers
aol://5863:126/mB:495616
Cut Those Carbs
aol://5863:126/mB:495617
Other Low Carb Diets
aol://5863:126/mB:34368
and South Beach Di et
aol://5863:126/mB:530913

As always, you can find the recipes from this
and prior Low-carb Cook's Nook Chats at
Low-Carb Cook's Nook Recipes

Looking for Low-carb Support Chat?
One of our chatters asked for a room where LCers can just get together and talk low-carb, any day of the week!
Try the afternoons or evenings in our "old" AOL chatroom, 7 days as week in the Dining Companions Chatroom.

Laughter is good for the WOE, too:
Click here: "All the Carbs I've Loved Before"

Hope to see you there!

~Rani~
FOOD Magic
Locate Me
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#11226

From: glassmurf@...
Date: Wed Feb 28, 2007 12:00 pm
Subject: Beef Stroganoff (Lo-Carb Version)

glassmurf

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Beef Stroganoff (Lo-Carb Version)

1 tablespoon plus 1 teaspoon oil
13 ounces lean beef strips
1 clove garlic, crushed
1 onion, finely sliced
3 ounces mushrooms, sliced
1 tablespoon plus 1 teaspoon brandy
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
1/2 cup plus 2 tablespoons sour cream
1/4 bunch parsley leaves

Heat half the oil in a heavy nonstick skillet over medium high heat. Saute beef strips quickly, in batches if necessary, until meat is well browned. Remove from pan and set aside. Add remaining oil to skillet and saute garlic, onion and mushrooms 2-3 minutes or until onion is transparent. Add brandy, mustard and thyme and saute 2-3 minutes. Return meat to pan and cook through. Remove from heat and stir in sour cream. Reheat if necessary, but do not boil. Season with salt and pepper to taste and garnish with parsley.

Nutrition information per serving: Calories: 268 Fat: 14.8g Cholesterol: 59mg Protein: 22.4g Carbohydrate: 8g Fiber: 1g Sodium: 143mg

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#11225

From: glassmurf@...
Date: Wed Feb 28, 2007 12:02 pm
Subject: Low Carb No Bake Snack Bar

glassmurf

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Low Carb No Bake Snack Bar
From: Bridget M.
Newsgroups: alt.support.diet.low-carb:

For each bar, you need 1 ounce of cream cheese. Roll into a ball, and
roll in chopped almonds. Refrigerate.

Some might like to mix in flax seed, cocoa, cinnamon, or sweetener prior
rolling. Chopped fresh cranberries are nice with all this. (Not those
craisins, the real thing.)

For an alternate, roll ithe cheese bars in chopped chives instead of
almonds. Chopped hazelnuts, ground coconut, or ground walnuts can be
great too.

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#11224

From: glassmurf@...
Date: Wed Feb 28, 2007 12:01 pm
Subject: Quiche

glassmurf

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Quiche

Quiche is a really good way to have eggs, however, the crust is not
suitable for a low carb diet recipe. Use nonstick cooking spray
instead and thoroughly spray your pie pan.

Ingredients and Directions:
Break a half dozen eggs into a bowl and beat them with a mixer until
they are frothy. Pour them into the pie pan. From here, use your
imagination and combine some of the following for a yummy crustless
quiche:

Ham chopped in cubes
Grated cheeses
Broccoli flourettes
Chopped asparagus
A few chopped bell peppers
Chopped celery chopped
Grated zucchini

Fill the egg mixture with one or more of these ingredients and bake
for about 30 minutes, or until set and lightly browned.

From http://www.fitnessandfreebies.com/lowcarb/quick.html

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#11223

From: glassmurf@...
Date: Wed Feb 28, 2007 12:02 pm
Subject: Low Carb Cake Flour

glassmurf

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Low Carb Cake Flour

Combine in a bowl, in these proportions:
4 parts sifted whole grain oat flour
2 parts sifted plain whey powder
2 parts sifted finely ground almond flour
1 part sifted vital wheat gluten

Sift the mixture AT LEAST 4 times to thoroughly combine.
Each time you sift, discard any lumps or coarse bits left at the end.

NOTE: Choose your measuring unit (such as a 1cup, 1/4cup, etc. measure)
based on how much flour substitute you want to make. After it is made you
can store any extra in a sealed glass jar in the refrigerator.

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#11222

From: glassmurf@...
Date: Wed Feb 28, 2007 12:03 pm
Subject: Catalina Dressing

glassmurf

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Catalina Dressing

This salad dressing (popular in the 1960's) is making a comeback.

1/2 cup lc ketchup

1/2 cup Splenda

1/2 cup red wine vinegar

1/2 cup grated onion

1 teaspoon paprika

1/2 teaspoon Worcestershire sauce

1 cup salad oil

salt and pepper (to taste)

Add the ketchup, Splenda, vinegar, onion, paprika and Worcestershire
to a food processor bowl. Pulse until blended. With the processor
running, slowly add the oil. Check the seasonings. Cover and
refrigerate until needed.

Makes about 3 cups.

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#11221

From: glassmurf@...
Date: Wed Feb 28, 2007 12:00 pm
Subject: Cordon Bleu Casserole

glassmurf

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Cordon Bleu Casserole

4 cups cooked turkey or chicken, cut in cubes
3 cups cooked ham, cut in cubes
1 cup (4 oz) shredded cheddar cheese
1 cup chopped onions
1/4 cup butter
1/3 cup LC flour (I will use less next time, 1/3 cup was too thick.)
2 cups cream or half and half
1 tsp. dill weed
1/8 tsp. dry mustard
1/8 tsp. nutmeg

topping
1 cup crushed pork rinds
2 tbsp melted butter
1/4 tsp. dill weed
1/4 cup shredded cheddar cheese
1/4 cup walnuts (I am leaving out next time)

In a large bowl combine meat and cheese and set aside. In a sauce pan
saut� onions in butter till tender, add flour, stir and make a paste. Add
cream, stir and bring to a boil till thick, about one minute. Add spice and pour
over meat.
Spoon into 13x 9 pan.
For topping, toss pork rinds, butter and dill. Stir in cheese and walnuts.
Sprinkle over the casserole and bake uncovered 350F for 30 minutes.

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#11220

From: glassmurf@...
Date: Wed Feb 28, 2007 11:57 am
Subject: Tamara's Crockpot Pepperoni Pizza Meatloaf

glassmurf

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* Exported from MasterCook *

                Tamara's Crockpot Pepperoni Pizza Meatloaf

Recipe By     :
Serving Size : 0     Preparation Time :0:00
Categories    : Meats and Main Courses

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                lb. ground beef
1 lb. Sausage -- Italian
2                     eggs
3    Tb. pizza sauce (check your labels)
1           teaspoon Italian Seasoning
1           teaspoon Garlic Salt
     1/4      teaspoon Black Pepper
1/4           cup Pork Rinds -- crushed
1                cup mozzarella cheese -- grated
16            slices pepperoni slices

In a large bowl, mix together ground beef, sausage, eggs, pizza sauce,
seasonings, and crushed pork rinds (I use my hands, blends all the
seasonings and fillers together better... blend the meat, eggs, and pizza
sauce together first, then add the seasonings, then add the pork rinds till
the texture is right). Divide the meat mixture into two balls, one a little
larger than the other (about 1/3 to 2/3rds). On a piece of wax paper, form
the smaller portion into a big patty about an inch thick and 6ish or so
inches across. Depress a little bit of a well in the center, and add a big
handful of mozzarella cheese on top of the patty. Next, take the bigger
portion and patty out in your hands a big patty as well. Put it on top of
the cheese topped patty, and seal the edges to form a giant, round,
cheese-stuffed meatloaf.

Put the meatloaf into your crockpot (on a rack, if you have one for your
crockpot). Spread a little bit of pizza sauce on top of the meatloaf, then
cover the top with the pepperoni slices in a slightly overlapping spiral
(like a pizza). Sprinkle a little more mozzarella on top.

Cook on high for 4 hours, or low for 8. Just before eating, I took the
meatloaf out of the crock, put it on an oven-safe plate, put a little more
cheese on top, then placed it under the broiler for a little browned cheese
topping.

Source:
"Tamara [tamara_lynn@...]"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4748 Calories; 404g Fat (76.2%
calories from fat); 194g Protein; 89g Carbohydrate; 1g Dietary Fiber; 1239mg
Cholesterol; 12482mg Sodium. Exchanges: 0 Grain(Starch); 26 Lean Meat; 15 Vegetable;
65 Fat; 0 Other Carbohydrates.

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

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#11219

From: glassmurf@...
Date: Wed Feb 28, 2007 11:49 am
Subject: Rani's Salmon Croquettes

glassmurf

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Rani's Salmon Croquettes

ONE CAN OF SALMON, including the liquid
1/2 OF A 3-OZ BAG OF PORK RINDS, CRUSHED
1/4 OF A RED PEPPER, CHOPPED FINE
1/2 ONION, CHOPPED FINE
2 EGGS
1 SCOOP PLAIN PROTEIN POWDER
2 TSP PARSLEY OR DILL OR ITALIAN SEASONING
2 "SHOTS" OF HOT SAUCE OR TABASCO
SALT AND PEPPER TO TASTE
OIL FOR FRYING

MIX ALL OF THE INGREDIENTS EXCEPT OIL, AND LET SIT FOR TEN MINUTES.
HEAT OIL AND FRY IN PATTIES TILL BROWN.
A DELICIOUS TARTAR SAUCE CAN BE MADE WITH MAYONNAISE, CHOPPED DILL PICKLE RELISH, AND A PACKET OF ARTIFICIAL SWEETENER, OR MIX TOGETHER MAYO, A LITTLE MUSTARD, AND SOME OLD BAY SEASONING.
I am known to add Old Bay or Tony Cachere's or Cajun seasoning to this.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL and AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11218

From: glassmurf@...
Date: Wed Feb 28, 2007 11:56 am
Subject: Tomato & Garlic Stew w/Prawns

glassmurf

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� � � � � � � � �� *� Exported from� MasterCook� *

� � � � � � � � � �� Tomato and Garlic Stew with Prawns

Recipe By� �� : adapted from Donna Hay's Cooking from
The Pantry, shared by Risa
Serving Size� : 2� � Preparation Time :0:00
Categories� � : Quick� � � � � � � � � � � � ��
Seafood

�� Amount� Measure� � �� Ingredient -- Preparation Method
--------� ------------ --------------------------------
� � 2� � � tsp� � � � �� grapeseed oil
� � 1� � � � � � � � � � onion -- sliced
� � 2� � � cloves� � � � garlic -- minced
� � 1� � � � � � � � � � serrano pepper -- minced
� � 1� � � huge� � � � � tomato -- peeled & chopped
� � � 1/2� cup� � � � �� white wine
� � 1� � � cup� � � � �� fish stock -- * see note
�� 14� � � lg� � � � � � shrimp -- deveined & peeled
� � 1� � � tbsp� � � � � parsley -- chopped
� � � � � � � � � � � �� black pepper
� � � � � � � � � � � �� sea salt

Heat a skillet over MED heat. Add the oil, garlic and
chile and cook, stirring occasionally, then add onions
and cook for 5 minutes, stirring frequently. Cook
until they soften and garlic is brown, not burnt. Add
the tomatoes and crush them with the back of the
spoon. Add the wine and stock and simmer for 10
minutes until slightly thickened.

Add the prawns and cook for 5 minutes, about 2.5
minutes per side, until they turn pink. Add the
parsley, salt and pepper. Spoon into bowls. Serve over
(cauli)rice.**

16g carb, 3g dietary fiber, 13g useable carbs per
serving

� � � � � � � � � � - - - - - - - - - - - - - - - - - -

NOTES : Risa's notes:

* I used Knorr Fish Bouillon Cubes in a cup of hot
water.
** If on a low carb plan, use cauliflower "rice" or a
green veggie with this. You need something to sop up
the juices, as there are a lot of them. Maybe some low
carb bread?

Donna Hay used whole peeled tomatoes (2-14 oz cans)
and I used a fresh tomato, peeled & chopped up and
olive oil. Her recipe served 4. I just needed to feed
2. So double up on everything if you wish to serve 4.

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#11217

From: glassmurf@...
Date: Wed Feb 28, 2007 11:47 am
Subject: Cauliflower Tater Tots

glassmurf

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Cauliflower Tater Tots

1 head cauliflower florets
1 Tablespoons water
1/2 stick butter
2 large egg yolks
1 Cup Parmesan Cheese
1 teaspoon kosher salt
1/4 teaspoon pepper
1 pinch red pepper flakes
3 Tablespoons parsley flakes

Put cauliflower florets and water in a microwaveable casserole and cover tightly with plastic wrap. Cook on high for 10 minutes until tender. Drain well. Put it in the bowl of the food processor, add butter, egg yolks, cheese, and seasonings (salt through parsley flakes). Process until very smooth.

Put the mixture in a large zip top baggie. Cut a hole in the bottom corner. Pipe the mixture in 1 1/2 inch strips about an inch high onto a well buttered cookie sheet. Place in the freezer for 30-60 minutes until frozen. Then bake for 20 minutes until golden brown at 400 degrees.

Discussion Forum: Cauliflower Tater Tots (low carb)

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#11216

From: glassmurf@...
Date: Wed Feb 28, 2007 11:45 am
Subject: Fabulous Stuffed Mushrooms

glassmurf

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Fabulous Stuffed Mushrooms

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

These stuffed mushrooms are low carb and delicious.

INGREDIENTS:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion

PREPARATION:Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter.

In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown.

Makes about 40 stuffed mushrooms. Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8

Fabulous Stuffed Mushrooms a Low Carb Recipe - Stuffed Mushrooms Recipe

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#11215

From: glassmurf@...
Date: Wed Feb 28, 2007 11:49 am
Subject: Starter Chili

glassmurf

Offline

Starter Chili
8 generous servings

2 T vegetable oil
1 large (or 2 small) yellow onions
4 cloves garlic, minced
2 lbs lean ground beef (21% fat)
4 T chili powder
1 large green pepper
1 large red pepper
1 28-ounce can tomatoes, no salt added
1 cans green beans, no salt added, drained
salt and pepper to taste

First, prepare the vegetables. This recipe will give your food
processor a workout if you have one. Dice the onions and peppers; a
1/2 inch dice will leave you with recognizable pieces; aim for much
smaller if you'd like the veggies to "disappear" into the chili.

I like to give the green beans a spin in the food processor for a
rough chop, to reduce them to the size of kidney beans. I prefer the
texture of the smaller pieces, but it's not strictly necessary to
chop them further.

Heat the oil in a large pot over medium heat. Add the diced onions
and garlic, and cook, stirring, just until softened.

Add the ground beef and raise the heat to high. Sprinkle the chili
powder over the meat. Cook, stirring, until the meat is well-browned.

Add the diced peppers, tomatoes, and beans; stir. Bring to a boil and
then reduce the heat to low; simmer for about an hour, or until it
has reached the consistency you like. Shorter cooking times will help
retain the flavor and texture of the vegetables; longer cooking times
reduces everything down to a more uniform delicious mass.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
385 calories; 37 g fat; 13 g carbohydrate; 4 g fiber; 22 g protein.

Notes: To reduce the fat in the recipe, I recommend the following
changes: brown the meat before adding the chili powder, and when
finished, drain off the fat that has accumulated in the bottom of the
pain. Then add the chili powder, stir, and cook for a few minutes to
let the flavor infuse into the meat. Continue with the rest of the
recipe as written.

If you like a more "soupy" chili, you can add a can of low carb beer
for less than one additional carb per serving.

from Low Carb Luxury
The Low Carb Luxury Online Magazine: Volume VII / Number 9: September 2006
http://www.lowcarbluxury.com/newsletter/lclnewsvol07-no9-pg1.html

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#11214

From: glassmurf@...
Date: Tue Feb 27, 2007 3:33 pm
Subject: Fern's Flaxseed Muffins

glassmurf

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Fern's Flaxseed Muffins

1 cup ground flaxseed
2 tsp cinnamon
1/2 rounded tsp. baking soda
1/2 rounded tsp. baking powder
4 oz. black walnuts (optional)
(Mix together in a bowl and set aside)

3 eggs
6 tbs. cream
6 tbs. butter, melted
1 tsp. maple flavoring
1 tbs. liquid AS
Beat until combined, then dump in the dry stuff and mix well.
Put them right into muffin tins that are sprayed with Pam and bake at 350 for about 15 to 17 minutes depending on the size of muffin you make.
It makes 12 thin muffins (or you can make thicker ones)

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.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11213

From: glassmurf@...
Date: Tue Feb 27, 2007 3:29 pm
Subject: Nut Sushi

glassmurf

Offline

Nut Sushi

-One Cup of Nuts (Any combination of one or more or all of these: Brazil
Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts,
Hazelnuts)
-Raw Nori Seaweed
-Cilantro
-Avocado
-Tomato
-Garlic

Grind nuts in meat grinder (The large stainless steel variety you can buy at a home or appliance store). You may also want to use a handful of either pine nuts or sunflower seeds whole. Mix in one avocado, a 1/4 cup cilantro, a tomato, 2 chopped garlic cloves, and wrap in Raw Nori Seaweed, which has been torn from the large sheet into 1/8ths. Stick a toothpick through the middle to hold in place, or wrap one at a time and eat.

From: www.rawtimes.com

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#11212

From: glassmurf@...
Date: Tue Feb 27, 2007 3:30 pm
Subject: ANTIPASTO-STUFFED CHICKEN BREASTS

glassmurf

Offline

ANTIPASTO-STUFFED CHICKEN BREASTS
(FROM THE SORRENTO CHEESE "QUICK & EASY" COOKBOOK)

6 skinned, boned chicken breast halves
6 slices salami
6 oz mozzarella cheese, sliced into 6 slices
6 mild pepperoncini, drained and stems removed
2 tbsp olive oil
Optional: 1.5 cups of LC tomato sauce (8 gr per 1/2 cup serving)

Pound the chicken breasts between pieces of heavy-duty plastic wrap, with the flat side of a meat mallet, to 1/8" thickness.On the chicken, place one slice of salami, one slice of cheese, and one pepperoncini. Fold in the bottom and sides and roll up tightly, jelly-roll style. Secure with a toothpick.In a skillet, cook rolls in hot oil over medium-low heat for 20 minutes or until tender, turning to brown evenly.If desired, while the chicken is cooking, heat the spaghetti sauce for 3-4 minutes.Spoon 2 tbsp of sauce onto each serving plate. Slice each chicken breast into 6 slices and fan them out on the sauce.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL or AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11211

From: glassmurf@...
Date: Tue Feb 27, 2007 3:35 pm
Subject: Asian Vinaigrette

glassmurf

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Asian Vinaigrette

1 cup peanut oil
1 teaspoon sesame oil
1/2 cup rice vinegar
1/4 cup soy sauce
hot sauce (to taste)
juice and zest of one lime

Mix the above ingredients well. This is good as a dressing for fresh greens
and grilled fish.

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#11210

From: glassmurf@...
Date: Tue Feb 27, 2007 3:34 pm
Subject: Panfish Chowder

glassmurf

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Panfish Chowder

Serves: 4
If you love fish like I do, You can never have enough new recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, vegetables and bacon in a tempting creamy broth.

6 strips bacon, cut into 1-inch pieces
2/3 cup chopped onions
1/2 cup chopped celery
3 medium turnips Peeled and cubed
2 cups water
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (or white fish), cut into 1-inch chunks
1 cup half and half cream

In a 3-qt. saucepan, cook the bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings. Saut� onion and celery in drippings until tender. Add the next eight ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.
ENJOY!

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#11209

From: glassmurf@...
Date: Tue Feb 27, 2007 3:31 pm
Subject: Eggplant Pizza Crust I

glassmurf

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Eggplant Pizza Crust I

Serving Size: 8
Preparation Time: 0:35

1 lb eggplant peeled and cut into 1/3 inch slices
2 Tbsp olive oil
oregano, to taste
pepper, to taste
salt, to taste
1/4 cup pizza sauce or pasta sauce
1 thick slice mozzarella cheese, diced
2 pieces sun-dried tomatoes, oil-packed
2 Tbsp grated parmesan cheese or soy substitute

Preheat the oven to 425�F-220�C . Brush the
eggplant slices lightly with olive oil on both sides
and place them on a baking sheet in the oven.

Bake 10 minutes, turn and bake 15 more minutes.
The slices should be golden brown on both sides--if
they're not, turn the lighter side down and bake a
few more minutes.

Fit the eggplant slices into a 10 inch 250mm pie
plate with shallow sides.

Cut extra pieces to fill in the blanks. Sprinkle the
eggplant with oregano, pepper, and a little salt, then
spread the sauce thinly over the top.

Scatter the cheese and tomato bits evenly over the
top and finish with a drift of the parmesan cheese.
Broil the pie until the cheese is bubbly and
beginning to brown.

Per Serving (excluding unknown items): 157 Calories,
11g Fat (61.8% calories from fat), 6g Protein,
10g Carbohydrate, 3g Dietary Fiber, 14mg Cholesterol,
206mg Sodium

Exchanges: 1/2 Grain(Starch), 1/2 Lean Meat; 1/2 Vegetable,
2 Fat

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#11208

From: glassmurf@...
Date: Tue Feb 27, 2007 3:29 pm
Subject: Chocolate Rum Layer Cake

glassmurf

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Chocolate Rum Layer Cake

Cake:
1 stick unsalted butter
3/4 cup low carb sweetener
4 eggs
2 tsp. vanilla extract
1/4 cup vegetable oil
1/2 cup heavy cream
2 oz. unsweetened baking chocolate - melted
1/2 cup soy flour - sifted
1 tbsp. baking powder
1/4 tsp. salt

Pudding:
1 package instant sugar free white chocolate pudding
1 cup water
1 cup heavy cream

Icing:
2 cups heavy cream
2 tbsp. cocoa powder
1/2 tsp. rum extract
Trace of carbs
3 tbsp. low carb sweetener - powdered

Cake Preparation:
Preheat oven to 350 degrees and grease an 8" spring form pan. In mixer cream butter and low carb sweetener. Melt chocolate in microwave 1 1/2 - 2 minutes. In large bowl sift soy flour, baking powder and add salt. Add dry ingredients to mixer and continue to mix. Add oil, vanilla extract and eggs and continue to mix. Add melted chocolate and mix. Pour batter into pan and bake for 35 - 40 minutes until knife inserted into cake comes out clean.

Pudding Layer:
Once cake cools, mix 1 cup water with 1 cup cream and heat on low in a 3 qt sauce pot. Add contents of sugar free pudding pack and whisk until evenly evaporated about 30 seconds. Pour over cake and refrigerate for 2 hours.

Rum Cream Icing:
Beat 2 cups of heavy cream in mixer until peaks are soft. Add 2 tablespoons cocoa, 1/2 teaspoon rum extract and 3 tablespoons low carb white powdered sweetener to mixer and beat until stiff peaks form. Spoon over pudding layer and spread evenly. Using a decorating comb make design on cream. Run knife around inside of pan then remove ring from spring form pan and serve.

Yields 12 servings - approximately 7.5 net carbs per serving

fit tv - the low carb kitchen

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#11207

From: glassmurf@...
Date: Tue Feb 27, 2007 3:28 pm
Subject: Okra

glassmurf

Offline

Okra

Slice the okra about 1/2 inch thick, roll in ground nut meal, salt and fry in grease until brown and crispy.

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#11206

From: glassmurf@...
Date: Tue Feb 27, 2007 3:25 pm
Subject: Salmon Caviar Stuffed Eggs

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Salmon Caviar Stuffed Eggs

Don’t overcook the eggs: Yolks with some “give” make a much lighter stuffing.

6 large hard-cooked eggs, peeled and halved lengthwise
1 ounce Nova Scotia smoked salmon (about 11/2 slices), finely shredded
2 teaspoons (drained) tiny capers
2 tablespoons snipped fresh chives
Finely grated zest of 1/2 lemon
Salt and freshly ground black pepper, to taste
2 generous teaspoons fresh salmon caviar
2 tablespoons creme fraiche or sour cream
2 tablespoons prepared mayonnaise

1. Carefully scoop the yolks out of the cooked eggs and place in a bowl; lightly mash with a fork. Add the salmon, capers, 1 tablespoon of the chives, the lemon zest, salt and pepper, stirring with a fork. Carefully stir in the caviar.

2. Mix the creme fraiche and mayonnaise together; add to the yolk mixture, to bind the ingredients. Fill the egg whites with the yolk mixture so it mounds attractively. Sprinkle lightly with the remaining tablespoon of chives. Arrange the eggs in a spoke fashion on a small decorative plate.

Makes 12 halves. Per serving (one egg half): 60 calories, no carbohydrate, 4g protein, 5g fat, 115mg cholesterol.

Oscar Food: Simply Delicious | PARADE Magazine

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#11205

From: glassmurf@...
Date: Tue Feb 27, 2007 3:27 pm
Subject: Ancho-Rubbed Prime Rib with Grilled Papaya Butter

glassmurf

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Ancho-Rubbed Prime Rib with Grilled Papaya Butter

Source: Better Homes and Gardens
Makes 12 servings
Prep: 20 minutes
Grill: 2 hours

Ingredients
1 4-pound beef rib roast
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons finely ground ancho chili peppers or dark chili powder
1 tablespoon unsweetened cocoa powder
Grilled Papaya Butter (see recipe below)

Directions
1. Rub beef with the coarse salt and black pepper. Brush with oil. Combine ground ancho peppers or chili powder and cocoa powder in a small bowl. Rub mixture into beef, evenly coating the entire surface.

2. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place roast on the grill rack, bone side down, directly over drip pan. Cover and grill for 2 to 2-1/4 hours or until an instant-read thermometer inserted into thickest portion reads 155 degree F for medium doneness, turning roast occasionally. Cover and let stand 15 minutes. Cut into individual portions; top with Grilled Papaya Butter. Makes 12 servings.

3. Grilled Papaya Butter: Peel and seed 1/2 of a small papaya; cut into thick slices. Lightly brush slices with cooking oil. Grill papaya slices over medium-high heat for 5 minutes, turning once. Set aside. Soften 1 pound salted butter (no substitutes). Finely chop papaya; stir into butter. Spoon mixture onto a sheet of plastic wrap. Roll into a log, twisting ends closed. Chill for 2 hours or until firm. Cut into 1/4- to 1/2-inch-thick slices to serve. Reserve remaining papaya and papaya butter for another use.

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 12 servings
Calories 470
Total Fat (g)41
Saturated Fat (g)19
Monounsaturated Fat (g)N/A
Polyunsaturated Fat (g)N/A
Cholesterol (mg)18
Sodium (mg)274
Carbohydrate (g)2
Total Sugar (g)N/A
Fiber (g)1
Protein (g)22
Calcium (mg)N/A
Vitamin A (DV%)N/A
Vitamin C (DV%)4
Calcium (DV%)N/A
Iron (DV%)N/A
Starch (d.e.)N/A
Fruit (d.e.)N/A
Milk (d.e.)N/A
Other Carbohydrates (d.e.)N/A
Vegetables (d.e.)N/A
Very Lean Meat (d.e.)N/A
Lean Meat (d.e.)N/A
Medium-fat Meat (d.e.)N/A
High-fat Meat (d.e.)N/A
Fat (d.e.)N/A

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#11204

From: glassmurf@...
Date: Tue Feb 27, 2007 3:04 pm
Subject: Crab Jambalaya

glassmurf

Offline

Crab Jambalaya

3/4 lb crab
1/2 cup bacon
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup green pepper, chopped
1 cup canned tomatoes
1 tbsp worcestershire sauce
salt and pepper

Fry bacon til brown. Add veggies and cook til tender. Add tomatoes and seasonings. Cover and simmer 10 min. to blend flavors. Add crab and heat. Can serve over Faux Rice.

Serves 2 @ 9 carb, 2 fiber (7 NET), 243 cal, 7 fat, 35 protein

Crab Jambalaya Low Carb Recipe

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#11203

From: glassmurf@...
Date: Tue Feb 27, 2007 3:03 pm
Subject: Alligator or Crocodile Gumbo

glassmurf

Offline

Alligator or Crocodile Gumbo
Submitted by: rec.food.recipes A1 Hot Food Group a1hotfood

Ready in: 1-2 hrs
Serves/Makes: 6

Ingredients:
2 pounds Alligator meat, cut in thin strips approx. 1"long x 1/4"thick
3/4 pound Butter
1/2 cup Green onions, chopped
1/4 cup Parsley, chopped
3 cloves Garlic, minced
4 stalks Celery, chopped
1/2 cup Red bell pepper, seeded and chopped
1/2 cup Green bell pepper, seeded and chopped
2 large cans stewed tomatoes
2 pounds okra, stem and cook separately until tender
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 teaspoon salt (to taste)

Directions:

Saute onions, garlic, peppers and celery in butter until soft. Add other ingredients, except okra, and simmer for 10 minutes in large covered iron pot. Add okra to other ingredients + some of okra cooking liquid and cook another 10 minutes. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water.

This recipe for Alligator or Crocodile Gumbo serves/makes 6

Recipe ID: 4911

Alligator or Crocodile Gumbo Recipe | Misc Meat Entree Recipes| Mardi Gras Recipes @ CDKitchen.com

(Note from Rani: if you can't get gator meat locally, www.cajungrocer.com has an excellent selection and surprisingly good prices and shipping for fresh foods; they have crayfish, too)

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#11202

From: glassmurf@...
Date: Tue Feb 27, 2007 3:01 pm
Subject: Tilapia Fillets with Mustard-Pecan Topping

glassmurf

Offline

Tilapia Fillets with Mustard-Pecan Topping

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

Delicious tilapia is enhanced with a tasty Dijon topping, made with mayonnaise, Dijon mustard, and chopped pecans. To cut fat and calories even more, use herbs in place of the pecans or use reduced fat mayonnaise. Tilapia is packed with nutrients and it's absolutely delicious!

INGREDIENTS:
1/2 cup mayonnaise
1/4 cup brown mustard, such as French's Bold 'n Spicy
1 pound tilapia fillets, if frozen, thaw
1/4 cup chopped pecans, finely chopped

PREPARATION:Lightly butter a large, shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise, and mustard. Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.

Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently. Bake in a preheated 350F oven for 12 to 15 minutes, until fish flakes easily with a fork.
Use 2 to 3 fillets per person, or 4 to 6 ounces. Serve with broccoli and tomato slices. Tilapia recipe makes 4 servings.

Nutrients (from MasterCook 6.0)
Per Serving (excluding unknown items): 355 Calories; 31g Fat; 23g Protein; 2g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 401mg Sodium. Exchanges: 0 Grain(Starch), 0 Lean Meat; 3 Fat.

Tilapia Recipe - Low Carb Recipe for Tilapia with Dijon Mustard and Pecan Topping

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#11201

From: glassmurf@...
Date: Mon Feb 26, 2007 11:00 am
Subject: George Stella's No-Bake Key Lime Cheesecake

glassmurf

Offline

George Stella's No-Bake Key Lime Cheesecake
From the Food Network

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knox brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan
Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.
In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.)
With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture.
Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream.
Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)
Nutrition Information
Nutritional Analysis per serving Calories 238
Fat 19 grams Saturated Fat 13 grams
Carbohydrates 8 grams Fiber 0 grams
Net Carbohydrates 8 grams

(Note from Rani: I am going to try this, but I will substitute ground nuts or ground flax seeds for the wheat bran. That will slightly lower the carb-count, but I just don't eat wheat, period.)

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
The chat is accessible to those who have AOL and AIM. If you wish to be added to the invitation list for the chat, please email FOODMagic@...

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#11200

From: glassmurf@...
Date: Mon Feb 26, 2007 10:57 am
Subject: Turnip Greens

glassmurf

Offline

Turnip Greens

2 large bunches of fresh turnip greens
2 cups water
pepper to taste
1/4 pound fatback, bacon, or fatty ham scraps

This recipe also works for mustard greens, collard greens, or any mix of the three greens. Wash and de-stem the turnip greens, rinsing thoroughly to remove all sand and dirt. Place in a large pot with water and pepper and fatback/bacon/fatty ham scraps. Bring to a boil (if you don't have a steam-releasing lid, be sure to tilt lid on top of pot to let the steam escape.), and simmer until greens are tender, adding water as necessary to keep them from drying out. The longer they cook, the better they get.

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#11199

From: glassmurf@...
Date: Mon Feb 26, 2007 10:58 am
Subject: CREOLE ZUCCHINI

glassmurf

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CREOLE ZUCCHINI

Ingredients
2 pounds zucchini
1 small green pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, peeled and chopped
2 tablespoons butter
2 tablespoons minced parsley

Instructions
1. Cut zucchini into 1/4-inch slices. In crock-pot, combine zucchini with green pepper, onion, garlic, salt, and pepper.
2. Top with chopped tomatoes, then butter.
3. Cover and cook on high for about 2 hours or until tender.
4. Sprinkle with chopped parsley.

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#11198

From: glassmurf@...
Date: Mon Feb 26, 2007 10:55 am
Subject: Blackened Salmon with Spinach and Soy Black Beans

glassmurf

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Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!) Recipe courtesy George Stella

2 tablespoons canola oil
1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
Blackening Spice, recipe follows
1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
4 cups fresh spinach, cleaned
2 tablespoons unsalted butter
Sour cream, for garnish

Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot. Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more. To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.

Blackening Spice:
5 tablespoons kosher salt
5 tablespoons paprika
1 tablespoon dry thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.
Nutrition Information
Nutritional Analysis per serving Calories 809
Fat 58 grams Saturated Fat 15 grams
Carbohydrates 13 grams Fiber 11 grams
Net Carbohydrates 2 grams

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings

Episode#: LL1A02
Copyright � 2006 Television Food Network, G.P., All Rights Reserved

Food Network: Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!)

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