Sunday, June 19, 2016

English Muffins



Dark toasted muffin with a smear of fresh
whipped country butter and a
cross section to show texture
Yes..  It's true..  I've been obsessed with bread recently.  You see..  I've slipped..  I've let   carbs come sliding back into my diet, into my pouch and they are taking up residence around my waist - and it's ALL the fault of that demon, BREAD!!!  Life and work have been hectic and I've taken to allowing myself to make a quick sandwich at lunch and grabbing something takeout (and wrapped in bread) for dinner.  Well...  NO MORE!!!

Today we're going to make a wonderful, fluffy English Muffin with the texture and flavor of a rich dense whole wheat bread.  I made mine in a small cereal bowl (since I have no OTHER use for them!) so it had the right shape to be used as a muffin or a bun.  You can use something with straight sides if you like - perhaps an 8 oz ramekin.

Toasted, it reminds me a of an English muffin or bagel.  Untoasted, it's the perfect platform for the BLT with extra mayo I've been craving!!



Ingredients

2 tbsp unsweetened cashew, almond or peanut butter
1 tbsp butter (or coconut oil)
2 tbsp almond flour
1/8 tsp salt (scant pinch)
1/2 tsp baking powder

1 tsp Buttermilk Blend (optional - see notes)
1 tbsp milk (cow, soy, almond, moose... whatever)
1 egg, beaten



Instructions


Spray the bowl you are using with cooking spray or rub well with oil.

Add the nut butter and butter to a microwave safe dish.  Microwave for 30 seconds and mix until smooth. Set aside to cool.

In another small bowl whisk the almond flour, salt and baking powder together.

Add the nut butter mixture, milk and egg into the dry ingredients and stir until combined.

Pour this mixture into the oiled bowl.


Microwave on high for 2 minutes.

















Allow to cool a few minutes before taking
it out of the bowl
















Slice in half to toast.





Toast as desired desired.
YES!!  I like mine DARK!


















Cook's Notes:

  • The "Buttermilk Blend" mentioned above is a dried buttermilk powder, available on the baking aisle in almost any market.  It adds a hint of that buttermilk "twang" to the flavor, but more importantly, it adds a bit of "lift" and lightens the texture.  I made one without it originally and found it a little too dense for my taste.  If you want to make one without the Buttermilk Blend, you might consider adding another 1/4 tsp of baking powder to the mix.
  • Try adding a small quantity of sunflower kernels and/or flax seeds or other seeds and ground nuts to the mixture
  • Add your favorite sweetener and a pinch of cinnamon - stir in some raisins - have a ball!


Friday, June 17, 2016

Bread Sticks



I hear it from every reader and at every support group meeting. "I miss BREAD!" - there's really no need for that, with these delicious bread sticks. They go great with a meal – or 
make a great  snack.  For those times when you’re craving something salty, cheesy, crisp on the outside and soft in the middle.

This recipe makes a LOT of product, so it’s best to separate it into fourths, and bake about 1/4 of the dough at a time. The rest will keep in the refrigerator for a LONG time (not that mine lasts that long in there before use...) and you can cook up fresh low carb bread products as needed.

Ingredients

1 8 ounce bag good quality shredded Parmesan cheese
1 cup almond meal (flour)
1 large (or 2 small) egg(s)
2 Tablespoons melted butter
Optional: granulated garlic to taste

Preheat oven to 350 F
Mix ingredients well and chill. 

Roll small portions into a ball and then form into cheese sticks. 
Bake on parchment lined sheet pan for 10 minutes, turning after 5 minutes or as necessary.

Cook's Notes:

  • I make my bread sticks flat on top so I can turn them over to to get crisp and brown on both sides
  • Make one "bread stick" the size of a bread slice or bun, then cut it open and stuff with sandwich fixings, like ciabatta or focaccia!
  • Make it larger and use it for a pizza crust!
  • Every oven is different, so your cooking time may vary.  Watch them!  They smell AWFUL if they burn!  

Sour Cream and Chive Crackers

I've gone herb crazy this spring.  I decided to attempt to grown my own and get away from the expensive little bundles in the local market.  Starting with single pots of parsley, basil, rosemary, thyme and chives (Sounds oddly like a Simon and Garfunkel song...) I have been rooting and replanting cuttings and now have several large urns, full of herbs, sitting by the railing on my sunny back deck.  One of them is FULL of chives, and requires daily pruning.  Trust me..  fresh chives, or any herbs, in scrambled eggs is a delicious way to start your day!

Chives and Sour Cream Crackers; Pile of Crackers, Cream Cheese in the Background | Low-Carb, So Simple!

But today it's about ANOTHER craving..  CRUNCH!  I want some CRUNCH!  And although pork rinds go a LONG way towards satisfying that need, some real CRACKERS would be delicious.

Ingredients

2 cups almond flour
A hand full of fresh chives
2.5 oz sour cream
1 tsp (or to taste) salt
1/2 tsp garlic powder


Instructions


Preheat the oven to 250 °F (low oven to cook them slowly)

Chop the chives into small pieces.
In a medium bowl, mix all the ingredients by hand. 
Knead for about 30 seconds or until smooth.

Place the dough on a baking sheet lined with parchment paper. 
Place another parchment paper on the dough. 
Using a rolling pin, roll the dough between the two parchment papers as thin as you can.

Remove the topmost parchment paper.

Cut the dough with a knife or pizza cutter into squares (or your favorite shapes)

Bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.


Cool completely and break into squares.


Cook's Notes:

  • This is a simple dough, made from almond flour and sour cream.  All the other ingredients are simply for flavor.  If you don't have an urn full of chives on your deck, you can use taco seasoning..  or the powder out of those blue mac&cheese boxes..  or basil and sundried tomato...  Your imagination is your only boundary!
  • The edges MIGHT be thinner and cook faster, so be prepared to remove them while the middle continues to bake.  Rolling pin skills come in handy.

Tuesday, June 14, 2016

Prosciutto Wrapped Egg Rolls

Egg Rolls!  EVERYBODY loves them!  They are also perfect for emptying out those leftover containers in the fridge at the end of the week.  The downside is that they are high in carbs from the wanton wrappers and it's just a greasy mess to try to deep fry them.

SO....  What if we remove those 2 obstacles and give you a crispy MEAT WRAPPED egg roll?!?

The ingredients below are suggestions - you can toss in leftover green beans, pickles (kidding!) or anything that you find in the back of the fridge that doesn't have blue or green fur on it..  They'll come out great!  And you'll have "dinner in the palm of your hand."

Yield: 16 egg rolls

Ingredients

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/2 cup sliced green cabbage
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken (and/or pork)
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon canola oil
Pinch cayenne pepper
16 wrapper sized slices prosciutto
Cooking spray


Directions

Coat a large skillet with cooking spray; add carrots, bean sprouts, water chestnuts, cabbage, onions and garlic. 
Cook and stir over medium heat until vegetables are crisp-tender, about 3 minutes. 
Add meat; heat through.
In a small bowl, combine the cornstarch, water, soy sauce, oil and cayenne until smooth; stir into meat mixture. 
Bring to a boil. 
Cook and stir for 2 minutes or until thickened. 
Remove from the heat and allow to cool a bit before handling.
Spoon 1/4 cup meat mixture on the bottom third of one prosciutto slice; fold sides toward center and roll tightly. Repeat.

Spritz tops of egg rolls with cooking spray. Bake at 400° F for 10-15 minutes or until browned and crispy. (May vary depending on your oven.

Cook's Notes:
  • Tell your deli counter attendant to slice the prosciutto thick enough to hold together for rolling, not "see through".  They will understand. 
  • You can freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through. 

Friday, June 10, 2016

Three Cheese Breakfast Puffs





I love cheese. Sometimes I just need cheese. Did you notice that this recipe has three cheeses? Oh yeah!  THREE CHEESES!!!  These little breakfast puffs are almost like little cheese souffles. They are puffy and light. Simple to put together and fun to eat. 

Breakfast or snacks for 2

Ingredients

4 large eggs
1/4 cup cottage cheese
1/4 cup Parmesan cheese
2 oz shredded sharp cheddar cheese

Preheat oven to 350 F


Beat the eggs. 

Stir in the cheeses. 
Spray mini muffin tins or silicon cups with oil. 
Fill each cup a little higher than you would with a cake batter. 
Bake for 15-20 minutes. They will puff up and turn golden on top. 

Let the puffs cool 5 minutes before removing from cups. 
They will fall just a bit with cooling.

16 mini puffs: less than 1 carb per puff


Cook's Notes:

  • I didn't add a lot of other flavors to these because I wanted to really taste the cheese. That, I got. i can't help thinking that a few green chilies would be nice - or crumbled bacon - or sausage - or shredded ham - or <insert imagination here>  .
  • The cottage cheese makes the texture light. It makes scrambled eggs all tender and yummy too. 
  • The Parmesan cheese is the kind in the green can. I love fresh but this is a staple in my kitchen. It adds flavor and body to the eggs.
  • They are even good leftover and cold. They don't deflate, so go ahead and make a batch for your brown bag/road trip/picnic. They will travel well.

Wednesday, June 8, 2016

Cauliflower Hash Brown Muffin Cups

I love muffin-tin dishes.  They are handy for storing and having a grab-n-go meal when you need one. Here's a low-carb twist for breakfast. After using cauliflower as a stand-in for pizza crust and rice pudding, I had to try it as faux-hash browns. Turns out, it's pretty TASTY!!

Ingredients

2 heads of cauliflower, trimmed, stemmed and chopped
2 cups shredded Cheddar cheese
1 dozen + 2 large eggs
1 tsp garlic powder
1 tsp garlic powder
1 tsp salt
Fresh ground pepper to taste
Chives, chopped (optional)

4 strips bacon - fried crisp

Instructions


Preheat oven to 375° F. 

Lightly grease a 12-cup muffin tin and set aside.

Bring large pot of water to a rolling boil

Add chopped cauliflower

Blanch for 3 minutes
Drop the blanched cauliflower into the bowl of a food processor and pulse until they start to resemble a fine grain.

Pour the ground cauliflower onto paper or cloth kitchen towels and twist to wring out excess liquid. Do this up to three times until the cauliflower comes out completely dry.
Transfer dry cauliflower to a large mixing bowl. Add cheddar cheese, garlic powder, salt and two eggs and stir to combine.
Distribute the mixture evenly throughout the muffin tins and use your fingers to press the mixture into the sides and bottom of each cup to form the nests.
Bake the nests for 15-17 minutes until brown.
Add a couple bits of bacon to the bottom of each cup and crack an egg on top, without breaking the yolk.
Bake for 7-8 minutes.
Sprinkle with chives and pepper to taste.

Cook's Notes:
A food processor is a crucial for getting that hash brown texture, but a powerful blender could work too. Once your cauliflower is pulsed to bits it's imperative that you remove ALL of the liquid. 

From there, you're just forming a dough with eggs and cheddar cheese (and a little garlic powder, salt and pepper, to give it more of a potato-like flavor). Your fingers are really your best tool when it comes to incorporating here, so roll up your sleeves and get that "dough" mixed and molded. A shot glass works well for molding the nests too

Be sure to pre-bake the nests before adding the eggs and other toppings. But really, treat this cauliflower concoction as "dough" because you can essentially put anything you want inside. We chose bacon and chives but anything you like in a savory egg dish would work: avocado, tomatoes, spinach, kale—you name it! 

Shrimp Lo Mein ala Zoodle

I am ON the Zoodles (zucchini noodles) bandwagon.  All those high carb pasta dishes I've been shunning for years are now not only accessible, but even more delicious than I remember!  Mostly because there is no gummy, funky pasta - and they cook quickly with no giant cauldrons of boiling water!


If you love takeout lo mein, try it with zoodles instead. You will NOT be sorry!

2-3 post-op portions

Ingredients


1 large garlic clove

1 Tbsp vegetable or peanut oil
1 large (or 2 small) zucchini cut into thick spaghetti shaped zoodles
3 oz carrots - cut in 
matchsticks
1/2 cup shelled edamame
2 tsp sesame oil
2 Tbsp soy sauce (I recommend 
low-sodium)
1/2 Tbsp hot sauce (optional)
8 - 10 large shrimp - shelled and deveined

2 Tbsp chopped scallions
1 tsp corn starch (optional)
1 tsp whole sesame seeds (optional)


Instructions

Set your wok over medium-high heat and allow it to get very hot. 

Splash in oil and swirl to coat 
Old Chinese saying: "Hot wok, cold oil, food won't stick!"


Add garlic clove and cook until garlic flavors the oil and is browned on all sides. Remove.  DO NOT BURN.

Add zoodles, carrots and edamame, along with sesame oil, soy sauce, shrimp and 
hot sauce (if using).

Stir corn starch into a few tsp cold water to dissolve and pour over mixture. (this step is optional, but I like the sauce to cling to everything.)

Toss with tongs for approximately two minutes until heated through. 


Garnish with scallions and/or sesame seeds.

Cook's Notes:
  • Of course, you are not limited to shrimp.  You can easily substitute (or add) lobster (for you rich and famous folk) or leftover shredded pork - or beef - and/or chicken - use them ALL for "House Lo Mein".
  • Add broccoli florets or snow peas - or frozen green peas to green it up even more. 
  • Color variations: 1 small green zucchini and 1 small yellow squash
  • I like some thin sliced onion petals in mine too!

Inside Out Sausage "Biscuits"

 “Crisp” on the outside and “fluffy” on the inside.


I know it’s rude to talk with your mouth full, and greasy fingers aren’t so great for my keyboard, but I just had to share this delicious recipe with you for inside out sausage biscuits!

It only takes about 10 minutes to whip up and toss in the oven. The “dough” keeps well in the refrigerator if you want to cook a few fresh at a time, but the biscuits keep well too so I tend to cook plenty so I have something to “grab and go” on hand.  And they heat/crisp up nicely in a toaster oven.

You can try different variations or use different cheeses. I’ve tried Cheddar or Colby Jack shredded cheeses (mixed half/half with the Parmesan) in the recipe for example, which was delicious too!

This is considered a “half batch” so you can easily halve it again for a smaller batch, or double it for a larger batch.

As is, this recipe makes 8 biscuits, each about 1.3 net carbs

Ingredients: 


1/2 cup Almond Meal/Flour
2 Large Eggs
1 Tbsp Butter, Melted
8oz raw good quality sausage (half a tube)
6oz bag finely shredded Parmesan cheese

Instructions:


This recipe makes about 10 inside out sausage biscuits.

Note: Now is a good time to preheat your oven to 350 degrees and place parchment paper on a baking sheet. Your hands will be too icky in a second. 

Melt the butter in the microwave
Stir the two eggs together
Combine all of the ingredients in a large bowl.

Mix all the ingredients together with my hands, similar to the way you would make a meatloaf: by kneading all the ingredients through your fingers until the ingredients are evenly mixed. Yes it’s cold and squishy!  Your fingers are your best kitchen utensil.

Patty out the dough into palm sized “biscuits” and place them on a parchment paper lined baking sheet. 

Bake at 350 degrees until done, with a nice browned crisp texture on the outside. They may take 15-20 minutes to cook, or a little longer depending on your oven and how thick you make them.  One thick batch went 45 minutes.

Just keep an eye on them, flip them halfway through to brown on both sides, and take them out when they are browned to your liking.

Cook's Notes:

  • Remove from baking sheet when done and place on paper towels to soak up any excess grease.  
  • Delicious warm, cold or at room temperature! 
  • Works well substituting 1 cup of precooked sausage crumbles.
  • Kick them up with a little crushed red pepper.
  • Tasty with Italian sausage for that fennel bite.
  • Toss in some cheddar cheese and form into balls for a favorite snack bite, sausage balls!

Melon Sorbet

It's that time of year for fireflies and June bugs - and sitting outside on the porch after dinner in the cool of the evening to enjoy a bite of something sweet.  What?  You had that surgery where you can't eat anything sweet?  P-shaw!  You haven't been paying attention!!

I am a melon junkie.  A ripe honeydew, a sweet cantaloupe or a luscious watermelon can take my breath away, so why not make them into a simple sorbet that you can enjoy at your leisure?


I found a perfect honeydew at the local market, but you can use virtually any melon in the same way.

Ingredients

1 melon  (adjust watermelon proportionately!!)
1 Tbsp lemon juice
up to 1/2 cup (sugar equivalent) artificial sweetener - depending on the sweetness of the melon
1/4 cup water
pinch (1/8 tsp) salt (optional)

Instructions

Peel and chop melon into bite sized pieces
Arrange loosely on a parchment covered sheet pan and freeze 4 to 5 hours until solid.
Add frozen melon to bowl of food processor
Add lemon juice, water, salt and sweetener
Process until smooth

Pour the pureed melon mixture into a freezer proof container (I used a lined metal loaf pan) and return to the freezer for at least 1 hour. Cover for longer storage.

Scoop up and serve!

If you prefer your fruit on a stick, pour the puree into Popsicle molds before you refreeze
Image result for picture honeydew sorbet





Cook's Notes:

  • This recipe works with most melons, berries and fresh fruits! 
  • You can make your sorbet more "elegant" by bringing the water to a boil and steeping finely chopped mint, basil or thyme leaves in it before adding to the food processor.
  • The salt is a "Southern Thing" - we put it on melon down here to enhance the inherent sweetness - yes, it's weird - but Southern cooks know a LOT about FLAVOR 

Have a great summer and CHILL!









Tuesday, June 7, 2016

10 Things to STOP Doing for a Low Carb Diet



So, you've made "the decision" to move forward with weight loss surgery.  Most surgeons will require that you lose a certain amount of weight before your surgery can take place.  This ensures they have "room" inside you to do the surgery - plus every pound you lose helps with the healing and recovery process.  Most will recommend a low-carb diet to achieve those goals - both pre and post-surgery.  OR..  Maybe you're just diving head first into healthy eating and wondering what this low-carb things is all about.  No better way to find out than to live it and see what it can do for you.


Eating a healthy low-carb diet isn’t always easy, especially at first. But you can definitely make it worse for yourself! Here are ten easy things you can stop doing to make it easier on yourself.

1. Stop Drinking Sugary Drinks

This one seems totally obvious, but this is the #1 source of sugar in the U.S. diet, by far. There may not be another thing besides quitting smoking that would have as great an effect on the health of the general population than to stop doing this.  While you're at it - stop the "diet" drinks as well.  Studies show that they are worse for weight gain than their sugary kin.

Of course, water is the obvious thing to substitute, but this is going to sound a little austere to a lot of people. Another suggestion is tea, in all its many forms: hot, iced, black, green, and herbal. The “regular” teas (black or green) and many of the herbals have a lot of health benefits, at a fraction of the cost of soda. There are even flavored teas. And don’t be afraid to mix and match! My current favorite is to brew some flavored green tea (lemon, mango, or jasmine) with some black tea. (Note: if you’re brewing green tea, it should be at a slightly lower temperature than black to avoid bitterness. I throw a couple of ice cubes into the kettle after it comes to a boil.)

Fruit and berries added to your water also make for a refreshing change of pace.  If you've never had ice water with slices of cucumber in it then you are in for a treat.

2. Stop Going Hungry

Does the word “diet” bring on memories of being hungry, obsessing about food, and even dreaming about food?

Do you think hunger and deprivation are necessary for weight loss? Well, start thinking about the opposite! If these experiences are frequent, your way of eating is simply not sustainable. People’s favorite things about eating this way include “Lack of hunger” and “feeling satisfied” at the top of the list.

3. Stop Being Afraid of Eating Fat

The messages about how bad it is to eat fats are everywhere. You simply must learn to ignore them. The Harvard School of Public Health held a symposium with food writers and journalists where they asked them to take a pledge to stop using the term “low-fat”, but, alas, it was apparently in vain.  You NEED fat in your eating plan to achieve satiety - that feeling of fullness.    besides, your brain is made largely of fat and requires being replenished regularly!

4. Stop Eating the Same Things Every Day

When we first change our diet, it’s easy to get into a rut and eat the same few foods all the time. This, for most people, gets boring pretty fast, and the label “boring” is quickly added to the diet. Look at some cookbooks or recipes online, check out the spice aisle for inspiration, try a new vegetable or cut of meat. Use the change in your diet as an opportunity to expand your horizons. And remember, variety is a good thing, nutritionally speaking.  There are a couple hundred tasty (and mostly simple) low-carb recipes on this site, including low-carb versions of the favorite foods you may have thought you are giving up forever. - Not so!
5. Stop Relying on Low-Carb Junk Food

Low-carb bars and packets of snack foods have their place — when traveling, for example.

But there are drawbacks to making them a part of our everyday diet. For one thing, people tend to have highly variable blood sugar reactions to many of these products. The “net carbs” listed on the package may look low, but for a variety of reasons, your body may disagree. Also, these so-called “highly palatable foods” are designed to “hook” our taste buds and brains into wanting more. Eating lots of artificially-sweetened foods is an example as they tend to make us keep believing that foods are supposed to be that highly-sweetened.  There's a reason they are called "junk foods."

6. Stop Browsing the Cereal, Crackers, and Cookie Aisles

Out of sight, out of mind. Seriously. Gazing at those bags of Oreo cookies only reminds you that you used to enjoy eating Oreos. No good can come of this. There are “islands” in the supermarket with “food that won’t poison me”. I just go to those islands. I just go to the foods I’m looking for, and ignore the brightly-colored packages along the way. “Shopping the perimeter” of the store, and avoiding the inner aisles altogether, is a great strategy if you can manage it.  It's always a good idea to clear it all out of your house as well.  Give it to you friends - or a shelter - or put it in the trash where it belongs.  Repeating the first line of this section.  "Out of sight, out of mind."
7. Stop Shorting Yourself on Sleep

There is a whole basket of things that stresses our bodies, and not getting enough sleep is one of the biggies. Lack of sleep and other kinds of stress tend to kick off cortisol and other stress hormones that mess with our blood sugar. This, of course, is the opposite of what a low-carb diet aims to do, which is to stabilize blood sugar. As part of the package, the stress reactions of the body tend to increase appetite, which we certainly don’t need!

8. Stop Freaking Out About Diet Studies in the News

I am a science-minded person — in fact, I came to low-carb eating because of the science. But many “science” articles in the news misrepresent the research, or the studies themselves are problematic in some way. Rest assured that over the years, as data accumulates, it points more and more to a reduced-carb diet being a very healthy way to eat for much of the population. In any case, the average result of 50,000 people isn’t going to tell you much about what will work for you. No study costing millions of dollars is needed; just check it out for yourself!
9. Stop Trying to Follow the Diet that Works for your Neighbor

Almost every diet works for some people, and different amounts of carbohydrate work best for different people. One of the strengths of the Atkins Diet, for example, is that it is structured to help each person zero in on the types and amounts of carbohydrate that work best for their bodies.

Similarly, don’t try to argue your neighbor out of the diet that works for her or him. Just tell what works for you and your body — that’s hard to argue with.
10. Stop Avoiding the Truth

If you know that a reduced-carb diet works for you — if you’re healthier and happier when you’ve rid yourself of the extra sugar and starches — you owe it to yourself to figure out a way to make this work for you as a permanent way of eating. No one is perfect, and we all need help making this a “way of eating” rather than a “diet”.