2 pounds tilapia, thawed, 6-8 fillets

Topping:
2 ounces parmesan cheese, 1/2 cup
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice, 1 small lemon
1/4 teaspoon basil
1/4 teaspoon pepper
1/8 teaspoons onion powder
1/8 teaspoon celery salt

Blend the topping ingredients in a small bowl; keep chilled until needed (see my second update below).

Raise your oven rack to the highest setting and preheat the broiler. Line a large sheet pan with heavy foil; spray with nonstick cooking spray. Arrange the fish on the baking sheet and sprinkle lightly with salt on both sides. Broil 5-6 minutes or until the fish is done to your liking. Spread the topping evenly over the fish. It will tend to melt and run off, so just spoon it back on top of the fish as well as you can. Broil about 2 minutes to brown the topping, watching very closely so that it doesn't burn. You'll get the best possible flavor if you let the topping get quite brown, but not burnt.

Makes 6-8 servings
Do not freeze

Per 1/6 Recipe: 307 Calories; 19g Fat; 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 1/8 Recipe: 230 Calories; 15g Fat; 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

This is delicious, but I think it could use some slight tweaking. I'm one of the few people who doesn't care for lemon with fish so I would omit the lemon juice from the topping mixture. I think that might also make the topping a little thicker so that it won't slide off the fish so easily. I also love garlic with fish so I would add about 1/8 teaspoon of garlic powder to the topping. There would be no change in the carb counts with those changes. The original recipe didn't mention anything about seasoning the fish before cooking it, but I have added instructions to do so. Go easy on the salt though because the topping is pretty salty.

UPDATE: I made this again and left out the lemon juice this time and used 1/4 teaspoon of garlic powder instead of the basil. It was delicious and I liked it much better. Without the lemon juice to thin it down I had no problem keeping the topping on the fish. Make sure that you get the topping good and brown, but watch it very closely. The browner it gets, the better the flavor but you don't want it to burn. I arrange my pieces of fish close together and in the center of the baking sheet for the most exposure to the broiler element.

UPDATE II: I've decided that the topping is much easier to work with if it hasn't been chilled. For one thing, adding the cold topping to the hot fish will just cool it down when you want it to remain hot. For another thing, the topping needs to melt before it can bubble and brown anyway, so it might as well be at room temperature to begin with. Lately I don't even exactly follow the recipe when I make the topping. I just mix nearly equal amounts of butter, mayonnaise and parmesan cheese with whatever seasonings I'm in the mood for at the time. It always turns out well even if the amounts aren't exact. I'm pretty sure that a bit of sour cream could be thrown into the mix as well.

 

Linda's Low Carb Menus & Recipes

 

 

 

 

-----------------
Forwarded Message:

Subj: Disastrous Low-carbing????  Date: 8/19/2008 5:41:51 P.M. Pacific Daylight Time From: FOOD Magic To: FOOD Magic

 

Forwarded Message:

Subj: Where's the Beef? In the Low-carb Cook's Nook, of course!  Date: 8/13/2008 5:38:48 P.M. Pacific Daylight Time From: FOOD Magic To: FOOD Magic

Where's the BEEF?

Right here in the Low-carb Cook's Nook!
Beef is a versatile and low-carb-friendly food, but it's easy to get stuck in a rut of making it in the same-old, same-old ways!

Don't RIB me or ROAST me about it, I just might outFLANK you or tie you to a STEAK! (sorry, I am so corny tonight... heehee... like CORNED BEEF!)
So stay well-GROUNDed and join us here in the Nook for an evening of Beef recipes, from Pizza-Meatza crust to Tijuana Train Wreck, from stir-fry to kabobs, from meatloafs (meatloaves?) to countless variations on steaks and burgers and roasts!
 
just making sure you drink your WATER!
 
When's the chat? Thursday, August 14, 2008, 9-11pm EDT

Where?   lowcarbcooksnook 

Who?  FOOD Magic, F00D Angel, and YOU!

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

After the chat, I will email you the recipes we covered.  If you have AIM, it will go to yourscreenname@... mailbox.

If you can't make it to the chat, don't get STEWed...the recipes will be posted at Low-Carb Cook's Nook - AOL Message Boards

http://messageboards.aol.com/aol/en_us/articles.php?boardId=495619&func=3&channel=US+Food

This board is OURS, a good place to post your recipes, recipe requests, questions, ideas for future Cook's Nook topics, etc.
If AOL sees boards aren't being used,they may close them down,so please post and help keep our board active! 

(GOOD question!)

Hope to see you at the chat on Thursday night.
 
Your "hosties,"

~Rani & Laura~
FOOD Magic & F00D Angel

If you would like to be added

 to the mailing list

for the Low-Carb Cook's Nook Chats,

email FOODMagic@...

 

 

 

 

 

 

 

 

C'old Glory Dessert Pizza

    Red, white and woohoo!

Crust:

1 cup almond flour
2 Tbsp chopped pine nuts
5 packets SteviaPlus (or 10 packets Splenda, or 2 Tbsp Splenda mix)
1/4 cup buttermilk  (or 1 Tbsp buttermilk blend + 1/4 cup water)
2 Tbsp oil

 Mix ingredients with a fork until mixture forms into a ball. On a piece of cling wrap, flatten patty to about 4” wide. Wrap and refrigerate for at least 30 minutes.

 Preheat oven to 375 degrees F.

 Butter hands. On a greased cookie sheet gently pat and press dough until 1/8” thick or approximately 10” across.

Bake for 12 minutes or until edges begin to brown. Remove and cool.

 

Topping:

6 ounces cream cheese
2 Tbsp stevia loose granular or 1/2 cup Splenda mix
1 tsp vanilla
strawberries, sliced
blueberries, whole

 In bowl, beat cream cheese with sweetener. Add vanilla. Spread mixture over cooled crust. Arrange fruit slices and chill.

 

 Glaze:

1 Tbsp stevia granular or ¼ cup Splenda mix (to taste)
1 tsp lemon juice (or more to taste)

 In small microwave-safe bowl, combine sweetener lemon juice. Microwave for 20 seconds, stirring occasionally. Let cool. Spread glaze over fruit with a pastry brush. Chill 1 hour.

Keep refrigerated until serving.

 
Makes 8 servings.

 Nutritional Information (per serving): Calories: 168, Carbohydrates: 10g, Fiber: 4 g, Net Carbohydrates: 6 g, Protein: 5 g, Fat: 13 g

 

 

 

 

 

3 eggs whites
Pinch cream of tartar
8 packets True Lime or the juice and zest of 2 limes *
3/4 cup heavy cream
1 cup granular Splenda or equivalent liquid Splenda **
16 ounces cream cheese, softened
2 large eggs
2 packets True Lemon
Dash ground nutmeg
Dash cinnamon

In a large mixing bowl beat the egg whites, cream of tartar and True Lime with a mixer until very frothy and thick. Add the heavy cream and beat until somewhat thickened. Then add the sweetener and beat well.

Gradually blend the softened cream cheese into the egg white mixture on low speed until the mixture is very thick. Add the 2 whole eggs and mix well. Add a packet or two of True Lemon, a dash of nutmeg, and a dash of cinnamon and beat into the cheesecake batter.

Pour the cheesecake batter into a 6x9" nonstick baking pan sprayed with cooking spray and spread evenly in the pan. Bake at 400� for 25-30 minutes or until golden brown on the edges of the cheesecake. Cool and chill at least 4 hours before serving. Top with whipped cream, if desired.

Makes 8 small servings

* Two limes will yield about 1/4 cup juice and 2 tablespoons zest. Using fresh juice instead of True Lime only adds about 2 extra carbs to the whole cheesecake. The zest adds only a trace amoutn of carbs.

** Jimmy used 1/2 cup of erythritol. If you use that, you'll need to adjust the carb count accordingly. I used liquid Splenda equivalent to 1 cup of sugar because I didn't think it was sweet enough (see my comments below).

With granular Splenda:
Per Serving: 307 Calories; 29g Fat; 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 295 Calories; 29g Fat; 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

Because I didn't have enough packets of True Lime on hand, I used the juice and zest of 2 fresh limes. I did use the 2 packets of True Lemon listed but I probably got closer to the equivalent of one packet by the time I scraped it out of the wrappers. My True Lemon and True Lime have turned hard and gummy due to the high humidity here in Houston and that makes them difficult to work with. I usually have to scrape the goo out of the packets and dissolve it in a little hot water to make it usable.

After seeing how the batter came out, I'm not sure if it's really necessary to beat the egg whites and heavy cream first before adding the cream cheese and other ingredients. Once I'd added the cream to the egg whites, they deflated and the cream wouldn't get very thick. In the end, the batter was pretty much the same consistency as any other cheesecake batter. I think it would have been easier to beat the cream cheese first and add the liquid ingredients to it gradually. It's easier to keep the cream cheese smooth doing it that way. I did get my batter smooth eventually, but by then it had thinned down quite a bit. Because Jimmy's mixing method is so unique, it's hard to say if beating the egg whites first made any difference in the final product or not.

I ended up using twice as much sweetener as Jimmy called for. I didn't think my batter tasted sweet enough and things made with Splenda tend to lose a bit of their sweetness with baking anyway. After baking it, the cheesecake is quite tart and not all that sweet.

 

Linda's Low Carb Menus & Recipes

 

SPICED MINCED BEEF (Keema)

1/4 cup ghee or unsalted butter
1 large onion, sliced, about 9-10 ounces peeled
2 cloves garlic, sliced
1 teaspoon turmeric
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 pound lean ground beef

Melt the ghee or butter in a large skillet or wok; add the onions and garlic and fry until soft and golden brown. Add the spices and seasonings; fry 3 minutes over medium-low heat, stirring constantly. Add the beef and cook until browned. Drain off any excess grease.

Makes 4 servings

Per Serving: 342 Calories; 27g Fat; 19g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I found this in the Indian section of my husband's Asian Cooking book. It sounded easy to make and didn't call for any unusual ingredients other than the ghee. I just used unsalted butter instead. This is not a hot curry and the flavor is very subtle. It's almost too boring for my taste although it does taste good. The recipe didn't say to drain off any of the grease but I didn't want to leave it all in so I did drain it. The only other change that I made was using one large onion instead of two. I would have loved a lot of onions in it but I had to watch the carbs. One onion ended up being plenty in any case. Be very careful not to get this on your clothes. The turmeric stains everything yellow. Click the photo to see a close-up.

Linda's Low Carb Menus & Recipes

 

 

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

$$$$$$$$
The Low-carb Cook's Nook Presents...
The Frugal Low-carber

Dear Low-carbers.

Uh oh, we don't have rice and beans and
macaroni-and-cheese to stretch the budget anymore.
What is a low-carber to DO?
We know it's not all steak and shrimp and bacon...
But there's a limit to what you can do with hamburger meat, canned tuna, and chicken quarters.
Or is there??

Join us this week for tips and shopping ideas,
as well as recipes for low-carbing on a shoestring!  Angel is on the West Coast and Magic is on the East Coast and we have chatters everywhere between and more...  the more people who come to this chat, the better we will be able to help each other with tips on where to find the best bargains.

When: Thursday, June 12th, 2008, 9-11 pm EDT

Where:  lowcarbcooksnook 

Who: FOOD Magic, F00D Angel, and YOU!

HOW TO GET TO THE CHATROOM:

If you are on AOL, click here:  lowcarbcooksnook or IM FOOD Magic (those are capital o's in FOOD) or F00D Angel (those are zero's in F00D).

If you are on AIM, send yourself a Chat Invitation, to go to the room "lowcarbcooksnook" (without the quotation marks).  If you have any difficulty with that, IM Kasparcat or WildAngel6, we will lasso you into the room.

 

Looking for the recipes from this and prior
Low-carb Cook's Nook Chats?
You can find them at

Low-Carb Cook's Nook - AOL Message Boards

http://messageboards.aol.com/aol/en_us/articles.php?boardId=495619&func=3&channel=US+Food

 

Grandma's Hot Dogs and Peppers

Ingredients
1 teaspoon olive oil
2 green peppers
1 1/2 cups chopped onion
1/2 cup salsa
3 turkey hot dogs (no fat)

Instructions
Heat oil in a frying pan. Chop onion and peppers, and saute in the oil. Cover and let simmer until peppers and onions are soft. Slice hot dogs into small round pieces and add to the pan. Add salsa and stir. Cover pan and let simmer until hot dogs are cooked. Remove from heat and place on plate. Add fruit for dessert.

http://bestofweightloss.com/recipes/2006/05/hot-dogs-and-peppers-for-memorial-day.html

 

 

 

Parmesan Zucchini Spears – Low Carb
Makes 4 servings

Shopping List:

• 6 small zucchinis
• 10 ml or 2 teaspoons olive oil
• 2 gram or 1 teaspoon grated lemon peel
• 2 gram or ¼ teaspoon salt
• 0.5 gram or ¼ teaspoon pepper
• 10 gram or 2 tablespoons grated Parmesan cheese

TO MAKE:

1. Cut zucchini lengthwise into quarters, then cut in half crosswise.
2. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes.
3. Sprinkle with lemon peel, salt and pepper.
4. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender.
5. Remove from the heat; sprinkle with Parmesan cheese.
6. Serve immediately.

ENJOY!

Servings Per Recipe: 4
Amount Per Serving
Calories: 64
Total Fat: 3 g
Cholesterol: 2 mg
Sodium: 201 mg
Total Carbs: 7 g
  Dietary Fiber: 3 g
Protein: 4 g

Diabetic Exchanges:
1 vegetable
½ fat.

Parmesan Zucchini Spears « TIPPIN’ THE SCALES

 

 

Low Carb Bread

Ingredients:

* 3 cups warm water
* 1 tablespoon active dry yeast
* 4 cups Vital Wheat Gluten Flour
* 1 whole egg, beaten
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 2 tablespoons Splenda (sucralose)

Preparation:

1. Combine warm water and yeast.

2. After yeast dissolves (3 to 5 minutes), beat in 2 cups gluten flour.

3. Let mixture rise in a warm place until light and foamy (about 60-90 minutes).

4. In a large mixing bowl, combine egg, olive oil, salt, and Splenda.

5. Beat in about 2 cups gluten flour. Use ONLY enough flour to make a dough that will knead well.

6. Mix in yeast/flour mixture.

7. Preheat oven to 350�F (180�C).

8. Knead bread for approximately 10 minutes.

9. Let rise until doubled (about 1 hour) in bulk.

10. Shape into 2 loaves.

11. Place in loaf pan or on baking sheet.

12. Bake in preheated 350�F (180�C) oven about 1 hour.

Low Carb Food - Low carb recipes sutiable for all low carb diets.

 

6 hard boiled eggs, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 ounces roasted red pepper, chopped, 2 peppers *
2 ounces sugar free bread and butter pickles, chopped, 12 chips

Dressing:
1/2 cup mayonnaise
1/2 teaspoon mustard
1 tablespoon cider vinegar
2 teaspoong granular Splenda or equivalent liquid Splenda

Whisk the dressing ingredients well in a medium bowl. Add the remining ingredients; chill well before serving.

Makes 4 servings
Do not freeze

* I used the kind that come in a jar. I drained them and patted them dry before chopping them. You could roast, peel and seed your own peppers for this as well.

Per Serving: 325 Calories; 30g Fat; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This ended up a little soupy so I would cut the dressing ingredients by half next time. This is pretty good but I like my Egg Salad Deluxe better.

Linda's Low Carb Menus & Recipes

 

 

 

 

 

 

 

For those who are interested in purchasing the Liquid Splenda from Kathy, she does have about a dozen bottles left at last count, so please don't delay or you might miss out.

 

For more information, here is the original message:  Liquid Splenda