Livin' La Vida Low-Carb Discussion

Hi,

Jamie posted this stuffing recipe a couple of days ago. It looks good.

http://www.examiner.com/x-355-Low-Carb-E...arb-staple

Val

(11-08-2008 10:21 PM)Valcan Wrote: [ -> ]Hi,

Jamie posted this stuffing recipe a couple of days ago. It looks good.

http://www.examiner.com/x-355-Low-Carb-E...arb-staple

Val

Thanks, Val (and Jamie) for the recipe! It sounds awesome!! I have to cook the Thanksgiving dinner for about 15 family members who are not LCers... so it probably won't be too LC. I plan on eating LC on both holidays. I will probably make some deviled eggs along with the following dessert that I love:
___________________________________

LowCarb CRUSTLESS PUMPKIN PIE

15 ounce can pumpkin
2 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
1/4 cup caramel or vanilla sugar free syrup (I use the Caramel)
3/4 cup heavy cream
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Mix all ingredients in a medium bowl; beat well with electric mixer.
Pour into a buttered 9-inch pie plate.
Bake at 350º 45-55 minutes, until a knife inserted in the center comes out clean.
Cool on rack, then chill well before serving.
Serve with whipped cream, if desired.

8 servings

With granular Splenda/Per Serving:
120 Calories; 10g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

This is from Kevinpa on the LCF site. It's delicious and tastes like you are cheating--so rich I only eat it once a year.

"Mock" Sweet Potato Casserole

3 cups cooked and mashed Delicata, Sweet Dumpling, Golden Nugget, or Kabocha Squash. *
1/2 cup heavy cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack (1 cup equivilent sweetener)
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops Sweetzfree (3/4 cup equivilent sweetener)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 carbs each

I think this recipe for SF Coconut Macaroons sounds yummy too....

http://lowcarbdiets.about.com/od/dessert...aroons.htm

I got the delicata at Walmart, I think in it's place you could use butternut or even pumpkin but the carb counts would be a bit higher. The Not/Sugar can be purchased from Expert Foods. It helps with recipes to give the texture of sugar you don't get from artificial sweeteners. They also have Not/Starch which works great for gravys, sauces and soups to thicken up.

(11-09-2008 12:30 PM)realityjunkee Wrote: [ -> ]I got the delicata at Walmart, I think in it's place you could use butternut or even pumpkin but the carb counts would be a bit higher. The Not/Sugar can be purchased from Expert Foods. It helps with recipes to give the texture of sugar you don't get from artificial sweeteners. They also have Not/Starch which works great for gravys, sauces and soups to thicken up.

I wish Walmart or my local stores would carry all my LC foods/spices I need.... Life would be much easier that way!! Thanks so much!

Patti's LC Candie !

This is my own personal recipe : Note- all these variations have to be kept in the fridge.

Ingredients : for all varieties:

cream cheese at room temp ( mascarpone cheese also very good) block not whipped
peanut butter- sf
unsweetened cocoa
butter softened at room temp
vanilla extract or almond extract or coconut extract
ground almonds
dry granular sf sweetener to taste
chopped nuts
unsweetened coconut
LC chocolate of your choice

Choco Peanut Butter Balls
1/2 c. crm cheese at room temp
1/2 c. peanut butter
2 Tbsp + 1 tsp softened butter - -not heated - room temp
cocoa powder
1/2 - 1Tbsp.vanilla extract
sweetener to taste

Mix all ingredients in bowl , add cocoa powder to taste - as much or little as you like to taste. Roll into small 1" balls and roll into chopped peanuts . place into tiny candy wrapper cups or on wax paper and place in fridge to harden.

Coconut Balls
1c. cream cheese/ mascarpone cheese
1/2 - 1 Tbsp. coconut extract- can use almond or vanilla extract
2 Tbsp. + 1tsp softened butter
1/2 -1c. unsweetened coconut ( your preference)
sweetener to taste

Mix all together as above , roll in unsweetened coconut mixed w/ a bit of sweetener to taste .

Almond Balls
1 c. cream cheese or mascarpone cheese
2 Tbsp. + 1 tsp butter - room temp softened
1/2 - 1 c. finely ground almonds 1/4 c. can be chopped
1/2 - 1 Tbsp almond extract
Sweetener to taste

Mix all together as above

Variations : if you have a low carb chocolate you like - carefully melt and after balls are hardened in fridge - dip into melted chocolate then nuts if you like .
Also can make a mix of cocoa powder and dry sweetener and roll before refrigerating , then in chopped nuts -

The possibilities are totally up to you . Experiment - I'm going to try a pumpkin version ( w/ pumpkin spices) w/ a pecan surprise center , rolled in sweetener and cinnamon or pumpkin spices .

As for the indecision on the extract amount - start out small first add more if you need it . Just 1 tsp may be enough for you too .That's totally up to your taste and so is the amount of sweetness .
Hope you like it !

Note : block cream cheese not whipped


's

Eggplant Rollatini

Ingredients :

Your favorite jarred tomato sauce( Gravy as Italians call it) check carbs and added sugar , or make your own -
Lg eggplant
Grated cheese
Mozzarella cheese
Ricotta cheese 1 lb.
Granulated or garlic
blk pepper
1 egg
chopped parsley
unsweetened cocoa powder

Slice unskinned eggplant into lengthwise slices about 1/2 " thick
Place onto a Pam sprayed baking sheet . Sprinkle each slice w/ a light dusting of garlic , salt and pepper - also a very light dusting of unsweetened cocoa powder . Lightly drizzle w/ extra virgin olive oil . Bake in oven ( 350) until tender 15 min-20 min - or until they are easy to roll .

In a bowl mix ricotta cheese w/ 1/2 c grated cheese , 1/2 c . small diced or grated mozzarella , tsp of granulated garlic , chopped parsley , pepper and touch of salt and egg .

Take 1 slice of eggplant and put 1-2 Tbsp of ricotta cheese mixture into center according to size of eggplant slice and roll = leaving end side down - place into baking dish that has some tomato sauce spread evenly across bottom. Top rolled eggplant w/ tomato sauce , sprinkle with grated cheese and top each w/ slice of mozzarella . Bake at 350 for about 30 min.

Patti,

You've been holding out on me with all these great recipes!! LOL. Thanks so much.... I've been looking online for LC sweet recipes today... and here's a LC pumpkin cheesecake recipe I might make.... but I will use FULL FAT CREAM CHEESE!

http://kalynskitchen.blogspot.com/2006/1...e-for.html

Italian Tomato Sauce (Gravy)

So here goes .
1st put some evoo in deep pot and add chopped onions- 1 lg. , and garlic -3 cloves minced - LOL I think I add garlic to everything ! Don't let it burn - or it will get very bitter - just until onions get clear looking .If you want spicey add a sprinkle or two of red pepper flakes .

2nd add can or 2 of crushed tomatoes , 28 oz. - add 1 lg. bay leaf , fresh basil 4 -5 leaves ( dry has little or no flavor) , a Tbsp of dried oregano , dried or chopped fresh parsley , black pepper, 1 Tbsp granulated/ powdered garlic . You can add salt too or sometimes I add a very good grated cheese 1/4 - 1/2 c. for more flavor - or to taste -

3rd bring to a rolling boil and then lower heat and let simmer for an 2-3 hrs . Longer always better - stir often - covered will make a looser sauce( steam) - uncovered- thicker - the best way ( water in tomatoes evaporates some and concentrates the flavors ). Best to place lid off to side of pot 1/2 on 1/2 off - eliminates spattering of stove. Stir often .

If your sauce has an acidic taste - and here's where some add UGH - sugar to cut that - you can add a tiny bit of baking soda and it will do the same thing.

Now if you want a meat sauce - and who doesn't - at the beginning when you put in a small amt of evoo and heat - add ground beef , also Italian flavored sausage ( both add more oil to the pot ) and brown , then you can add onions and of course garlic . All the same herbs apply . If too much oil in pot - drain some off.

Variations - you can add chopped celery - peppers- grated carrots -tend to make it sweet - and also cuts the acidity, but adds carbs too. Mushrooms can be added also . Any or all added at the beginning in the heated olive oil .

Not hard at all ... try it !