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Post by OLKoot on Feb 11, 2007 6:19:34 GMT 12.75
I will be adding recipes to this post as the days progress.... PLEASE, do not make comments as to whether you like them or not as they are all kitchen tested and I'd like them to run consecutively.......
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Post by OLKoot on Feb 12, 2007 8:47:14 GMT 12.75
Dont forget to get the recipe for Low Carb peach Cobbler and cobbler variations from the "Lets get started" segment..... The recipes I will start with are going to be some desserts since I want to give you an idea of how delicious good eating and a diet can be..... For Starters... KEY LIME PIE...... Preparation time (filling only):25 minutes (Must be refridgerated for several hours or over night) Serving size(Filling only): 1 piece,amount per serving:6.1 grs of carbs,4.9 grs of protein,number of servings 8.............. 1 prebaked Flaky Pastry Pie Crust 25.8grs carbs 31.8grs prot Recipe for crust: 2tbls vital wheat gluten flour 1/4 cup stoneground whole wheat flour 2tblsp butter (1/4 stick)cold 1/2 tsp of baking powder pinch of salt 1 egg yolk 1tblsp soy protein powder for rolling out dough preheat oven to 300 or 325 deg...Use nonstick heavey guage metal 9 inche pan. Tear off two 12X13 pieces of aluminum foil or use a pie guard (a pie guard keeps the fluted edge from darkening prematurely as the pie bakes) Add the wheat gluten flour, stoneground whole wheat flour, almond meal , baking powder and salt to a medium size mixing bowland stir together.Cut in the butter.With the tips of your fingers turn the mix into fine crumbs...In a small mixing bowl,lightly heat or stir together the egg yolk and 2 tblsp cold water...Pour the liquid into the dry mixx and stir with fork until mostly obsorbed.Use your hand for the rest.Form a smooth pliable dough (If all the dry mix is not obsorbed, add a few more drops of water not more then 1/2 a tsp at a time) SDpread a bit of soy protein powder on a large cutting board and put a kitchen towel unddr the board so it wont slide.Flatten the dough with your hand and continue with a rolling pin. Turn dough several times .Roll the piece slightly larger than the pie pan.Line the pan with it.Patch dough if needed.You can fold unddr the overhang and make a thick ,fluted edge or you can cut some off and save a few carbs...Prick the bottom liberally all over with a fork or you will get air bubbles....If the pie crust is to be baked only once , bake it without foil protection.If you will bake it again, put the aluminum foil sheets all over the fluted edge to keep it from burning...Bake the shell 20-25 until light golden brown.... Filling for pie: 1 pack unflavored gellatin 1/2 cup key lime juice 20 packs Splenda substitute 1 1/2 cups heavy cream 12 oz's cream cheese (soft) Soak gelatin in 1/4 cupcold water.Meanwhile in a small saucepan,heat the key lime juice on medium low: do not boil.Add the soaked gelatin mix to the hot lime juice.Take it from the heat stir in the gelatin until it is dissolved .Mix in the Splenda.Put the saucepan in the fridge while you whip the cream cheese and the cream.Never allow it to solidify or the pie will have little gelatin chunks.... Beat the cream until quite firm but not stiff...set aside.. In the bowl of an electric mixer with a flat beatere, mix the crean cheese until fluffy; it should completely be free of lumps. Remove the lime gelatin mix from the fridge.It will still be thin.Whisk the juice mix for a moment.Dribble about 1/4 cup into the cream cheese and beat well. Add the rest slowly and beat again..... Fold the whip cream into the mixture.Tastew for sweetness.The pie will be quite soft but firm enough to pile into the pie shell.Cover loosely and refridgerate pie for at least 3 hours or overnight. The carbs for the pie shell of your choice must be added to the count per serving.....................Enjoy
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Post by OLKoot on Feb 18, 2007 8:25:08 GMT 12.75
Low Carb Doughnuts
Doughnuts: 1 cup soy flour - sifted 3 tsp. baking powder 2 tbsp Splenda 1/2 pinch salt 1 egg 1 1/4 cup half & half 1/2 tsp. vanilla extract Shortening for fryer
Low Carb Cinnamon Sugar: 2 tbsp. low carb powdered sweetener 1 tsp. cinnamon
Preparation: In a bowl sift soy flour, baking powder, low carb sweetener and salt. Set aside. In small bowl beat half & half, egg and vanilla extract. Add wet to dry ingredients and stir with rubber spatula. Gently spoon batter into fryer and cook each side until bubbles in fryer diminish. Remove doughnut with slotted spoon and place on cooling rack on cookie sheet. Sprinkle doughnuts with low carb cinnamon sugar.
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Post by OLKoot on Feb 18, 2007 14:39:43 GMT 12.75
Scotch Eggs.............
1lbs loose Italian Sausage or breakfast sausage pinch salt pinch pepper combine with one large beaten egg, about 2 or 3 tblsp milk (For moist consistancy) and about 1/3 cup bread crumbs ( **pork rinds) Mix well (like a meatloaf) Hard boil some eggs peeling afterwards Gently mold meat mixture around each egg so they are fully engulfed Then roll each in dry breadcrumbs (Pork Rinds) Bake at 400 degs until sausage is browned and fully cooked , or try them deep fried.....
**As I suggested before, you may want to try a bag of hot pork rinds for that Cajun kick......
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Post by OLKoot on Feb 18, 2007 15:05:55 GMT 12.75
LOW CARB DIP..Thanks to Toby Benoit
1 tsp. curry powder 1 tsp. garlic salt 1 tsp. tarragon vinegar (I don't know what that is, so I used red) 1/2 tsp. grated onion 1 cup mayonnaise 1 tsp. horse radish
Mix thoroughly and let stand in the fridge for two to three hours. Dip your cauliflower stalks, carrots, broccoli, or celery in it and it hits the spot to beat off the mid afternoon cravings. I put a tablespoon of horseradish in the last dip I made today because I like I a little hotter and I been eating on it with celery and carrots.
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Post by OLKoot on Feb 26, 2007 6:14:08 GMT 12.75
Oriental Meatballs with Cabbage Ingredients: 2 pounds ground pork 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1/2 teaspoon minced orange peel 1/4 cup soy sauce 1 egg white 2 tablespoons finely chopped canned water chestnuts 3/4 cup water 1 tablespoon Splenda granular 1/2 of one large head of Chinese cabbage 4 tablespoons peanut oil, divided 1 tablespoon chopped peanuts Directions: 1. Beat egg white until frothy. Combine with pork, flour, ginger, orange peel, water chestnuts and 2 tablespoons of the soy sauce. 2. Form into one-inch diameter meatballs. Heat 1 tablespoon of the oil in a large stock pot, and brown meatballs well on all sides. 3. Add water, Splenda and remaining soy sauce and bring to a boil. Simmer, covered, for about an hour, turning meatballs occasionally. 4. Heat remaining oil in a large pan. Separate leaves of cabbage and chop in half. 5. Sauté cabbage until soft, then add to pan with meatballs, arranging leaves in curls around the meatballs. Simmer for an additional 10 minutes, just until cabbage is tender. Garnish with chopped peanuts. Makes 6 (6-ounce) servings. Per serving: 5.06g carbs, 0.99g fiber, 27.95g protein, 42.08g total fat, 108.86mg cholesterol, 973.14mg sodium, 514.04 calories
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Post by OLKoot on Feb 27, 2007 4:39:35 GMT 12.75
Low-Carb Pancakes with Blackberry Syrup and Sausage Pancakes: 1 cup soy flour 1/4 cup wheat flour 4 tsp baking powder 2 tbsp. low carb sweetener 1/4 teaspoon salt 3 eggs 1 1/2 cup half and half 3 tablespoons canola oil 1/2 teaspoon vanilla extract
Syrup: 1 cup blackberries 1 - 2 tsp. butter 1/4 cup low carb syrup
12 sausage links
Pancake Preparation:(approximately 2.5 net carbs per pancake) Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.
Syrup Preparation: Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm. Serve over pancakes or low carb French toast.
Yields 6 servings (3 pancakes each) with syrup and two links of sausage - approximately 9.5 net carbs per serving
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Post by OLKoot on Feb 28, 2007 12:53:55 GMT 12.75
Zucchini Hash 2 medium zucchini (approximately 3 cups cooked - 4 cups raw) - peeled and chopped in 1/2 inch pieces 1 medium onion peeled and chopped (approximately 1 cup cooked) 1 cup ham - diced Kosher salt Fresh cracked pepper Paprika 4 tablespoons butter
Preheat 10" saute pan to medium high heat. Put 1 tablespoon of butter in pan and brown ham 2-3 minutes. Add zucchini and onion and rest of butter and cook for 8-10 minutes stir occasionally with wood spoon (hash should be well browned). Season hash with salt and pepper and paprika. Serve with favorite egg dish.
Yields 6 servings - approximately 3 net carbs per serving
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Post by OLKoot on Mar 1, 2007 8:03:04 GMT 12.75
Coddled Eggs with Turkey and Tarragon 6 eggs 4 slices sliced deli turkey-sliced thin 1/4 teaspoon dry tarragon Kosher salt and cracked pepper to taste 2 tbsp. butter
Spray three 4 ounce ramekins with canola spray. Crack 2 eggs each into oven proof ramekins. Sprinkle each ramekin with equal parts sliced turkey and a dash of tarragon. Put ramekins in 10" saute pan. Pour water 1/2 way up the sides of ramekins. Put saute pan over medium to medium high heat and cover with lid. Cook 7-8 minutes until whites are firm. Cook 2 minutes longer if you like your eggs well. Turn off heat and take ramekins out carefully with tongs and place on serving plate. Serve with zucchini hash.
Yields 3 servings - approximately 1 net carb per serving
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Post by OLKoot on Mar 4, 2007 6:49:56 GMT 12.75
Quiche Divine Ingredients: 8 slices bacon 1/3 cup chopped onion 1/3 cup sliced mushrooms 1 cup shredded Swiss Cheese 1 cup grated sharp Cheddar cheese 6 large eggs 1-1/2 cups half and half cream 1/4 teaspoon salt 1/8 teaspoon cayenne pepper or more to taste Directions: 1. Preheat oven to 400 degrees F. 2. Fry bacon until crisp; remove and crumble. 3. Add vegetables to hot bacon grease and dry until softened. 4. Grease a quiche pan lightly. Scatter bacon and vegetables over bottom of pan, followed by cheese. Beat eggs very well with cream and spices. Pour slowly into pan over other contents. 5. Place in hot oven and immediately lower temperature to 300 degrees F. Bake 35-40 minutes, until a knife inserted in the center comes out clean. Makes eight servings Per serving: 3.9g carbohydrates; 0.1g fiber; 18.6g protein; 35.6g fat; 231 mg cholesterol; 580 mg sodium; 411 calories
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Post by OLKoot on Mar 27, 2007 6:19:07 GMT 12.75
Cooking with almond four Almond flour works very well for practically all cake and muffin recipes, pancakes and some cookie recipes, too. It can also be used to make "pastry" tart shells for sweet or savory dishes. The only types of dessert which do not lend themselves well to the use of almond flour are yeasted or bread-based recipes. Almond flour can either be bought direct from the store ready-ground or it is possible to grind your own at home from natural almonds in a coffee grinder or similar. It doesn't even matter if you don't like almonds because, strangely enough, baked goods made with almond flour do not taste of almonds unless you deliberately add almond flavoring! To convert any regular baked recipes to low-carb using almond flour, experiment by simply replacing the volume of flour in the recipe with the same volume of almond flour. Use slightly more raising agent than the recipe suggests, allowing for the heavier weight of the almond flour. Also be sure to butter and line your pans with baking paper to help prevent sticking. After baking, recipes made with almond flour do well to be left a few minutes and loosened carefully with a knife before turning out because the texture is generally more fragile than regular recipes made with flour. Here are a few of my favorite dessert recipes involving almond flour. Blueberry Muffins This recipe can be made with any fresh or frozen berries, and you can add as much as 1 1/2 to 2 cups of berries, if you prefer, though it will change the nutritional counts. My particular favorite is raspberries, although they are also delicious with the more traditional blueberries. If you are using frozen berries, there is no need to defrost them -- in fact, they hold their shape better during cooking if you add them to the mixture whilst still frozen. You can also add a teaspoon of cinnamon, for variation. Ingredients: 2 cups almond flour 3 rounded tablespoons Splenda 1 rounded teaspoon baking powder 4 eggs (at room temperature) 1/2 cup butter, melted 1/2 cup heavy cream 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 cup blueberries (fresh or frozen) Directions: Butter and line 12 large muffin pans with muffin tin liners. Preheat the oven to 350 degrees F. In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again. Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12. Per serving (one muffin): 8g carbohydrates; 3g fiber; 7.25g protein; 24.8g fat; 273 calories Apricot and Almond Cream Cake This recipe is based on a traditional British cake called a Victoria Sandwich Cake. Victoria Sandwich Cake is a plain, or yellow, cake which is baked in two pans and then sandwiched together with whipped cream and strawberry jam. This is my version for low-carbers, which is made with canned apricots instead of jam and ground almonds instead of flour. I challenge any non low-carber to realize that it isn't a regular cake! Ingredients: 1 cup butter (at room temperature) 2 rounded tablespoons Splenda 5 eggs (at room temperature) 2 cups ground almonds (almond flour) 1 teaspoon baking powder 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon almond extract (optional) 1/2 cup heavy cream 5 apricot halves from a can of apricots in water Directions: Butter and line two 8-inch round baking pans with baking paper. Preheat the oven to 350 degrees F. Mix the first seven ingredients (plus almond extract, if using) together in a food processor until smooth. Divide the mixture between the two baking pans, level the tops and bake for about 30 minutes until firm in the center. Remove from the oven and leave on a cooling rack for five minutes before loosening with a knife and turning out onto the racks. Peel off the baking paper and leave to cool completely. When cooled, whip the cream until fairly thick and "spreadable." Drain the apricots and chop into small chunks, then mix them into the whipped cream. Turn one of the cakes upside down and spread the cream mixture over it (like buttering a piece of bread!) Place the other cake on top of the cream and press lightly to sandwich the cakes together. Serve cut into wedges. Serves 10. Per serving (one slice): 6.2g carbohydrates; 2.4g fiber; 7.3g protein; 34.7g fat; 355 calories <http://ads.sheknows.com/adserver/adclick.php?n=afda66ad> Almond Pancakes If you're a low-carber, it is always a challenge to find a good recipe for pancakes, and there are many of them. This is my favorite recipe, using, of course, ground almonds (almond flour). They turn out very much like the American pancakes that I remember enjoying so much during my time living in the US, and can be served with any toppings you wish, just like regular pancakes. Blueberries, cream, lemon juice and a sprinkling of Splenda as a sweet topping is delicious, but they are also lovely when buttered and served with crispy bacon! This recipe makes approximately four pancakes. Ingredients: 1 egg 1 cup ground almonds (almond flour) 1/2 to 1 cup of heavy cream Pinch of salt Butter for frying Directions: Whisk the egg in a measuring jug then mix in the almond flour and salt. Add enough cream to get a good pancake batter consistency and mix well. Heat a tablespoon of butter in a small frying pan on medium high. When the butter begins to foam, spoon about one quarter of the mixture into the center of the pan and spread out to about 4 inches diameter. Continue to cook for a minute or so until the edges look dry, then carefully flip over and cook for another minute until set. Serve with your favorite toppings, or as the mood takes you! Serves four. Per serving (one pancake) using 1 cup of cream: 8.75g carbohydrates; 4.25g fiber; 10.25g protein; 41g fat; 426.75 calories You can also see a savory recipe of mine Pepperoni Pizza Pie <http://sheknows.com/about/look/3322.htm> -- which uses almond flour! I hope you enjoy these recipes and also that you will find experimentation with almond flour helpful as part of your low-carb lifestyle.
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