Friday, December 31, 2010

Can't Boil Water, Let Alone Eggs?

Hi once again on New Year's Eve. Yes, I have a few trouble free hours, so I've been catching up on my reading. Once again, I was going through what I've missed on Dana Carpender's blog "Hold the Toast." There is a great article about how to cook the perfect egg in various ways. I've tried her methods and they are all fool proof! I particularly like the method for boiling, as there are never those gray rings on the boiled eggs! So have a read and find out for yourselves:

Happy New Years!! Let's All Toast Each Other or Not?

Yes, my friends, it's New Years Eve at last and 2010 is coming to an end. This year, as every year has had it's good parts and its bad parts- for all of us. Here's wishing each and every one a wonderful 2011!!

That being said, I have a little blurb that is worth reading from Dana Carpender's "Hold the Toast" blog- about alcohol consumption. Especially pertinent for today, don'tcha think? This article is very informative and will give you a better perspective- well more realistic anyway- about drinking on the low carb lifestyle. Have a read- worth the time.

Sunday, December 19, 2010

Applesauce Cake Courtesy of Becky

As usual, life has been a little hectic and I don't get to our blog as often as I would like, so I'm making the effort to get contributions on when they happen. This cake sounds delicious! I do like the spices- does wonders for flavor and also makes the house smell like the holidays. Give this one a try!

Here is a new recipe I invented for Applesauce cake:

3/4 Cup Milled Flax
3/4 Cup Almond Flour
1 Cup Splenda
1/4 tsp Nutmeg
2 tsp Cinnamon
1 tsp baking soda
Mix dry ingredients

Stir in 3 beaten eggs,
Then 1 Stick of melted butter
And ¾ Cup warm applesauce

You can throw in some walnuts or sliced almonds (or raisins but they will increase your carb count)

Bake in a loaf pan in a 350 oven for 45 minutes

Sunday, December 12, 2010

Faux (Flax) Oatmeal Courtesy of Sherri

Hi ladies, 

As usual, some time has elapsed since my last post. Not to worry- I do get back to it. For those of you who miss your morning oatmeal, Sherri, one of our long time members has the solution for you!  This "oatmeal" has a slightly different texture than the regular, but is still very good and satisfying, especially on a cold morning.

One variation, since I'm a nut freak, is that I threw a handful of pecans in the spice grinder and ground till they were just a tiny bit chunky. I cooked them in the oatmeal and it was really good!  Give this  oatmeal a try!

If you like the flavored oatmeals, try tossing in a little cinnamon. Yum!

Faux Oatmeal - Flax Cereal

3T. of flax meal
3 T. of vanilla protein powder
1 or 2 pkg. of Splenda
2/3 cup of water
Mix dry ingredients together.
Add 2/3 cup of water and stir again.

Microwave it in a container with a lid for about 80-85 seconds on medium/high (about 7). It will thicken upon standing.
Serve with butter or cream.
I hope you try it and LIKE it???

Friday, December 3, 2010

Low Carb Bread Courtesy of Dana Carpender

For those of you who are really, really missing bread, and who aren't afraid of bread causing a carb binge, Dana Carpender from the "Hold the Toast" blog highly recommends these. She says it's wonderful to include in stuffing, etc. and especially good for a grilled cheese sandwich. Each slice has 10 grams of carbohydrate and 6 grams of fiber for a usable carb count of 4 grams. So for those of you not in phase one or just starting phase two, this bread could be added into your carb count. It certainly costs no more and even less than some specialty breads in the grocery store. I'm ordering some today! I can already taste my beloved poached egg on toast for breakfast!

Sugar Free Cranberry Sauce Courtesy of Susi

Well, folks, you can tell the holidays are upon us. The low carb and/or sugar free recipes are floating in. The following one is from Susi. This can be made with frozen cranberries, for those of you who have difficulty finding the fresh ones. An addition of 1/2 to 1 teaspoon of grated orange rind will give this one even more zip and not add one carb!

So, thanks Susi!

Sugar Free Cranberry Sauce
1 small box orange sf jello
1 c. water
1 bag cranberries (12 oz.)
Sweetener to equal 1/2 c. sugar
Apple pie spices

Bring water to boil- add jello and stir well. Add cranberries and then cook on low heat until they begin to pop. Add sweetener to taste- I used Erythritol and some liquid Splenda. I also used a sprinkle of cinnamon, ground cloves and ground allspice. Pour up into jars. Refrigerate.

Thursday, December 2, 2010

Beef Short Ribs Courtesy of Dana Carpender

As most of you probably know, I try to follow Dana Carpender's blog, "Hold the Toast." She is a wealth of information about the low carb lifestyle! Anyway, I found this recipe for slow cooker short ribs, which I dearly love. And now I have something to cook in the new big oval crock pot a friend gave me!

Short Ribs with Crimini and Wine

Short Ribs with Crimini and Wine
2 pounds beef short ribs -- better in a couple of big slabs than all cut apart
8 ounces crimini mushrooms (portobello would do, too)
1/2 onion
1 bay leaf
1 cup beef broth
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
2 tablespoons dry white wine
1 tablespoon dry sherry
1/2 teaspoon pepper
1 teaspoon tomato paste
Lay the short ribs on your broiler rack and slide them under a high flame, about 4-5" from the heat. Set your timer for 8 minutes.
Meanwhile, slice the mushrooms and put them in the crockpot. Slice your half onion, too, and crush the garlic, and throw them in with the mushrooms. Stir everything together to distribute evenly.
Somewhere in here, the timer will go off. Use a tongs to turn the ribs, and broil the other side for another 8 minutes.
Okay, the ribs are browned. Put a bay leaf on top of the mushrooms and onions, and the ribs on top of that.
Mix together everything else, and pour it over the ribs and mushrooms. Cover the pot, set to low, and cook for 5-6 hours.
When it's done, fish the short ribs out with your tongs, then use your guar, xanthan, or glucomannan shaker to thicken up the liquid in the pot to heavy cream consistency. Ladle sauce, mushrooms and onions over each serving.
We ate this as-is, but it would be wonderful over either fauxtatoes or shirataki fettucini.
Assuming 4 servings, each will have: 523 Calories; 28g Fat ; 56g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5 g usable carb
NOTE: My ribs were in two good-sized slabs. If all you can get is smaller cuts, you'll need to brown them for considerably less time. Ask the nice meat guys if you can get the bigger cut.