These were originally going to be Jalapeno Poppers Cookies but after the first batch my imagination went wild and I thought of all kinds of things that would be AWESOME added instead of chopped jalapenos - which are pretty awesome in and of themselves!
This makes a tender, pillowy, savory cookie that makes a powerful flavor delivery mechanism for whatever add-ins you choose to combine in the mix. AWESOME is the acceptable term for their description.
(Two batches down and I haven't gotten a picture yet!!! - They're THAT GOOD!!!)
Base Ingredients
One 8-ounce package cream cheese, softened
1 cup Parmesan, grated (yes, even the stuff in the green can will work)
1 cup shredded 4 cheese blend (or your choice of shredded cheeses)
1 large egg, beaten
Add Ins: Use any (or any combination) of these add-ins to make your AWESOME Poppers Cookies
4 tablespoons seeded and chopped jalapeno peppers
1 tablespoon Dry Hidden Valley Ranch mix
4 tablespoonsf crisp fried bacon or pancetta, chopped
4 tablespoons finely diced ham or prosciutto
4 tablespoons minced Italian or breakfast sausage
2 tablespoons chopped fresh chives
4 tablespoons chopped smoked salmon
4 tablespoons chopped salad olives
Coverings: Use any (or any combination) of these options to cover the outside your AWESOME Poppers Cookies
almond meal
sesame seeds (black and/or white)
poppy seeds
chia seeds
hemp seeds
Instructions:
Preheat the oven to 350 degrees F.
Mix the softened cream cheese, Parmesan, shredded cheese and egg to form the base.
Incorporate your add-in(s) into the base.
Shape into balls using about 1 to 1 1/2 teaspoons of base for each. Make them about the size of the last joint of your thumb.
Roll the balls in one or more of your Coverings.
Place on a foil, parchment or silpat lined baking sheet and flatten slightly.
Bake in the center of your oven for 10 to 15 minutes, until golden brown.
Serve at room temperature
Cooks Notes: If you don't want to wait for your cream cheese to soften, pop it (unwrapped) into the microwave for 30 seconds.
The amounts stated for the add-ins are suggestions. Adjust to your own taste.
Use a combination of peppers depending on your personal heat tolerance (serranos or even habaneros - if you dare) - or none at all!
Split the base among several different add-ins for a tasting party!
Sunday, July 7, 2013
Friday, July 5, 2013
Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce
While stocking up for Hurricane Season at the local market I walked past a freezer marked "Tilapia Filets $2.99/Lb." My freezer is now full of tilapia, so I'm hoping we don't have any lasting power outages while the summer hurricanes blow through.
This spice rub is a perfect match for tilapia, since it is a mild-flavored fish. The spice rub makes the fish very flavorful and the spicy orange ginger sauce gives the fish a top notch flavor that you would usually get at a high class restaurant - and it's dead simple!
Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce
Tilapia Spice Rub:
1/2 teaspoon Chinese five spice powder (See Cook's Notes)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil, divided
1 lb tilapia filets (4-6)
2 tablespoons minced scallions
1/3 cup hot orange ginger sauce (below)
Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
Pat fillets dry; brush both sides with spice mixture.
Heat 2 Tbsp oil in large nonstick skillet over high eat until skillet is lightly smoking.
Add fish; saute 3 minutes on each side.
Sprinkle with scallions.
Serve with Hot Orange-Ginger Sauce
Hot Orange-Ginger Sauce:
1/4 cup sugar free orange marmalade
1/4 cup fresh orange juice (or Sunrise Classic Orange Crystal Light)
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon minced garlic
1 tablespoon vegetable oil
salt to taste
Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
Season with salt.
Cook's Note's: There are several good brands of Chinese 5 Spice Powder available in the spice aisles of most supermarkets, but if you are really a "from scratch" enthusiast, here is my recipe:
2 tablespoons ground star anise
2 teaspoons ground cinnamon
2 teaspoons ground fennel
1/2 teaspoon ground cloves
1/2 teaspoon ground szechwan pepper
In a small bowl mix ground star anise, ground cinnamon, ground fennel, ground cloves, and ground szechwan pepper together, until it is all blended well. (if szechwan pepper is no available, you may substitute regular ground black pepper.
Makes 1/4 cup of powder - will keep for several months in an airtight container.
Mock Coconut Pie
Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. My wife remembered it from "Weight Watchers" over 30 years ago, so after digging through her old recipes I adapted it for we WLS patients.
Mock Coconut Pie
Nutritional Data per serving (with Almond flour crust)
Calories 352
Total Fat 31.5g
Saturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 124mg
Sodium 305mg
Total Carbohydrates 10.7g
Dietary Fiber 4.4g
Sugars 1.7g
Protein 10.7g
1 cup Splenda granular (or to taste)
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
3 cups cooked, shredded spaghetti squash, chopped
1 (9 inch) Almond Flour pie shell, baked (see notes)
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)
1 1/2 cups whipped cream for garnish (optional)
Preheat oven to 350F.
Beat the Splenda and eggs together in a mixing bowl until light and frothy.
Beat in the butter, lemon juice, and extracts until well blended.
Stir in the spaghetti squash.
Pour the mixture into the prebaked pie shell.
If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
Cool on a rack before serving.
Garnish with whipped cream, if desired.
I recommend and all-nut flour crust. This is my favorite:
Almond Flour Pie Crust
3 cups almond flour
2 tablespoons Splenda (optional for sweet crusts)
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter
one large, beaten egg
Combine almond flour, Splenda (optional), salt and baking soda in a medium bowl.
Cut the butter into eight chunks and toss them into the mixture.
Use your fingers to rub the butter into the flour. Do this until the mixture resembles coarse sand and no butter chunk is larger than a pea.
Add the egg all at once and mix it in with your hands until the mixture is moist.
Let the dough chill in the refrigerator for 15-30 minutes.
Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers.
Chill the crust for another 10 minutes.
If the recipe calls for a prebaked crust:
Preheat the oven to 350 degrees.
Bake on 350 for 15 to 20 minutes.
The crust is done when it is golden brown, slightly puffy, and fragrant.
Set aside on a wire rack until the crust is cool
Cook's Note: Almond meal is not almond flour--it is coarser and mixed with almond skins--but it's cheaper and works quite well in this recipe.
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter
one large, beaten egg
Combine almond flour, Splenda (optional), salt and baking soda in a medium bowl.
Cut the butter into eight chunks and toss them into the mixture.
Use your fingers to rub the butter into the flour. Do this until the mixture resembles coarse sand and no butter chunk is larger than a pea.
Add the egg all at once and mix it in with your hands until the mixture is moist.
Let the dough chill in the refrigerator for 15-30 minutes.
Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers.
Chill the crust for another 10 minutes.
If the recipe calls for a prebaked crust:
Preheat the oven to 350 degrees.
Bake on 350 for 15 to 20 minutes.
The crust is done when it is golden brown, slightly puffy, and fragrant.
Set aside on a wire rack until the crust is cool
Cook's Note: Almond meal is not almond flour--it is coarser and mixed with almond skins--but it's cheaper and works quite well in this recipe.
Tomato Bouillon
When most of us be "bouillon" we think of those salty little cubes our mothers added to soup - and it's usually chicken or beef, but Tomato? I recently noticed boxes and jars of Tomato Bouillon mix appearing on the grocery shelves. But rather than all that salt and artificial flavor, I figured why not enjoy nature's bounty?!? Real bouillon is easy to make. Any flavor bouillon is a tasty and light treat and tomato is perfect on these hot summer days.
Tomato Bouillon
Nutritional Data per serving: (makes 8)
Calories 21
Total Fat 0.1g
Cholesterol 0mg
Sodium 329mg
Total Carbohydrates 5.2g
Dietary Fiber 0.5g
Sugars 4.4g
Protein 0.9g
4 cups tomato juice
1 small bay leaf
1 stalk celery with leaves, chopped
2 Tbs fresh or 2 tsp dried basil
2 Tbs fresh or 2 tsp dried chives
1 tsp fennel seeds
Salt and freshly ground pepper to taste
Combine all ingredients except the garnishes in a saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold.
Serves 6 to 8
Cook's Notes: Garnish with Greek yogurt, sour cream, chopped fresh chives, parsley, or basil.
Served cold, it becomes the perfect delivery method for some unflavored protein!
Broiled Tomatoes with Smoked Mozzarella
The tomato harvest continues to overwhelm me, so I'm subjecting you to the torture of having to look at plump, ripe luscious tomatoes everyday too.
1 lg ripe tomato (or enough for 8 1/2 inch slices)
Salt and freshly ground black pepper to taste
1 tsp balsamic vinegar
8 - 1/4 inch thick slices of smoked Mozzarella; (regular mozzarella may be used)
Cut the tomatoes into 1/2 inch slices.
Season with salt and pepper.
Place on a baking sheet.
Add a few drops of balsamic vinegar to each slice.
Top with a slice of mozzarella.
Place under the broiler and cook until the cheese is melted.
Alternately, bake in a preheated 350F oven for 5 to 8 minutes, until the cheese is melted.
Serves 4 to 6
Strawberry Lassi
My neighbors, transplanted from India, invited us over for a July 4th cookout last night. It's hot and muggy this time of year in the SE US, but the people of India know a thing or two about beating the tropical heat, and the yogurt-based drinks known as "lassi" are one of their favorite weapons.
This is my take on the brilliant concoction they served.
Strawberry Lassi
1 lb fresh strawberries, hulled and halved
1/2 cup Splenda, or to taste
1/2 tsp ground cardamom
3 cups plain yogurt (regular, not Greek)
1 cup ice cubes
Puree the strawberries, sugar, and cardamom in an electric blender.
Add the yogurt and ice cubes and process until smooth.
Serves 4.
Cook's Notes: My understanding is that this is traditionally made with mango and I'm betting that it would be amazing with fresh peaches as well!
Strawberry Lassi
1 lb fresh strawberries, hulled and halved
1/2 cup Splenda, or to taste
1/2 tsp ground cardamom
3 cups plain yogurt (regular, not Greek)
1 cup ice cubes
Puree the strawberries, sugar, and cardamom in an electric blender.
Add the yogurt and ice cubes and process until smooth.
Serves 4.
Cook's Notes: My understanding is that this is traditionally made with mango and I'm betting that it would be amazing with fresh peaches as well!
Monday, June 24, 2013
Tomato Aspic
The bounty of fresh tomatoes continues to overwhelm me, but I'll not chide myself in February for not having eaten my fill of the fabulous summer fruit. Food snobs might turn up their noses at this recipe, considering it a relic from a bygone age, but a good tomato aspic is still an unusual, tasty, healthy, and refreshing dish. Maybe it's time for a comeback!?!
Tomato Aspic
Nutritional Data per serving:
Calories 17
Total Fat 0.2g
Cholesterol 0mg
Sodium 879mg
Total Carbohydrates 3.8g
Dietary Fiber 1.1g
Sugars 2.3g
Protein 0.8g
4 cups cored and quartered fresh tomatoes
1 cup water
2 ribs celery with leaves, chopped
1 bay leaf
10 whole black peppercorns
1/4 cup chopped onion
2 Tbs lemon juice
1 Tbs Splenda
1 Tbs salt
2 Tbs unflavored gelatin dissolved in
1/2 cup cold water
2 Tbs dry sherry or Marsala wine (optional)
Optional ingredients:
Crumbled blue or feta cheese
Small cooked shrimp
Sliced avocado
Sliced olives
Chopped celery
Sliced hard-cooked eggs
Chopped dill pickles
Hot Sauce
Combine the tomatoes, water, celery, bay leaf, peppercorns, onion, lemon juice, Splenda, and salt in a pot and bring to a boil over moderate heat.
Reduce the heat and simmer covered for 30 minutes.
Strain the mixture through a fine sieve (or several layers of cheesecloth for a clearer aspic) and discard the solids, reserving the liquid.
Stir the gelatin mixture and the optional sherry into the liquid while still hot and add enough water to make 4 cups.
Ladle into a decorative mold or individual custard cups or ramekins.
Chill until set, about 2 hours.
Unmold by dipping the mold into warm water before inverting on a serving plate.
Serves 6 to 8
Cook's Notes: Serve with a dollop of 1/2 good mayonnaise and 1/2 Greek yogurt.
If desired, you may add optional ingredients by filling the mold or cups about 1/3 full. Chill until firm and add the optional ingredients of your choice, followed by the remaining liquid and a second chilling.
Black Bean And Heirloom Tomato Quinoa With Lemon Dressing
This recipe lends itself to showcase practically any fresh vegetable, cut into small pieces and tossed into the mix. I've used fresh corn, bell peppers, and avocado as well as limes in place of lemons.
Black Bean and Heirloom Tomato Quinoa with Lemon Dressing
Nutritional Data per serving:
serves 6
Calories 383
Total Fat 8.7g1
Saturated Fat 3.2g1
Cholesterol 10mg
Sodium 34mg
Total Carbohydrates 59.7g
Dietary Fiber 12.3g
Sugars 1.8g
Protein 18.3g
1 cup quinoa, rinsed several times and drained
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon olive oil
1 teaspoon sugar
1 (14-ounce) can black beans, rinsed and drained
2 medium heirloom tomatoes, diced
4 scallions, chopped
1/4 cup chopped cilantro
Fill a heavy bottomed pot 3/4 full with water, add a tablespoon of salt and heat until boiling.
Add quinoa and cook until almost tender, 10-15 minutes.
Wisk lemon zest, juice, butter, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
Drain quinoa and return to pot.
Reduce heat to low and cook quinoa, covered, until fluffy, about 5 minutes.
Remove from heat.
Fluff quinoa with a fork and toss with dressing.
Add remaining ingredients and toss.
Serve hot or room temperature.
Sugar Free Peanut Butter Cookies
COOKIES!!! REAL COOKIES!!! Perfect texture. Amazing taste. Simple. 
Peanut Butter Cookies
Nutritional Data per cookie:
Calories 51
Total Fat 4.3g
Saturated Fat 0.6g
Cholesterol 12mg
Sodium 107mg
Total Carbohydrates 1.4g
Dietary Fiber 0.7g
Net Carbohydrates 0.7g
Protein 2.4g
1 cup sugar free natural peanut butter (READ THE LABEL!)
3 Tbsp Splenda (or to taste)
1 tsp vanilla extract
1 large egg
1/2 tsp salt (if not an ingredient in the peanut butter)
1/2 cup almond flour (see Cook's Notes)
1/2 tsp baking soda
Preheat oven to 325 F
In the bowl of your mixer add peanut butter, Splenda and villa extract. Mix to combine.
Add egg. Mix again and scrape down sides of the bowl
Add salt, flour and baking soda. Mix thoroughly.
Line a cookie sheet with parchment paper
Scoop cookie dough and roll into 3/4" balls
Pat out cookies and press with fork (to make the pretty cross-hatch design)
Bake approximately 10 minutes until cookies are crisp.
Cook's Notes: There are a several possible substitutes for the almond flour. Peanut flour works well if you can find it. Golden Flax meal makes an excellent cookie. Coconut flour works well but you need to add a bit of oil or butter to get the correct texture.
Add cocoa powder and a pinch more salt to make Chocolate Peanut Butter Cookies
Crab Souffle
Maybe it was the food - or was it the location? Or maybe the atmosphere? In April of 1995 my bride of 15 years and I went to Carolina Beach, NC for our 15th anniversary and long overdue honeymoon. We stayed at the Daniel Boone Inn (no longer in existence) which was a privately owned Bed and Breakfast. For dinner one night the owners surprised us with a crab souffle which was out of this world! Fresh crab, freshly cooked, attractively served--what's not to like? I never found a recipe that duplicated that wonderful dish, but over the years I've developed something close. Every time I fix it I remember the passionate kisses stolen on the beach at sunset. Hmmm.. Maybe I'll fix it again tonight!
Crab Souffle
Nutritional Data per serving (4):
Calories 293
Total Fat 18.4g
Saturated Fat 9.2g
Cholesterol 266mg
Sodium 1132mg
Total Carbohydrates 10.4g
Sugars 2.8g
Protein 18.6g
2 cups crab meat (about 12 ounces, fresh or frozen, lump or flaked)
1/4 cup butter
1 rib celery, finely chopped
1 medium to large shallot, minced
1/4 cup flour
3/4 teaspoon salt
Generous dash of white pepper
1/4 teaspoon Phillips seafood seasoning
3/4 cup milk
1/4 cup dry sherry
4 eggs, separated
A pinch of cream of tartar
1 tablespoon lemon juice
Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes).
Blend in flour and seasonings and cook an additional 2 minutes, stirring continuously.
Gradually add milk and cook, stirring, until thickened.
Remove from heat and allow to cool to lukewarm.
Beat egg yolks until thick and lemon-colored.
Gradually stir into sauce.
Add sherry, crab meat and lemon juice.
Beat egg whites with cream of tartar until stiff.
Add about one-quarter of the whites to crab mixture and stir in well.
Gently fold (do not stir) remaining egg whites into mixture.
Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water.
Bake for approximately 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Serves 4 to 6
Crab Souffle
Nutritional Data per serving (4):
Calories 293
Total Fat 18.4g
Saturated Fat 9.2g
Cholesterol 266mg
Sodium 1132mg
Total Carbohydrates 10.4g
Sugars 2.8g
Protein 18.6g
2 cups crab meat (about 12 ounces, fresh or frozen, lump or flaked)
1/4 cup butter
1 rib celery, finely chopped
1 medium to large shallot, minced
1/4 cup flour
3/4 teaspoon salt
Generous dash of white pepper
1/4 teaspoon Phillips seafood seasoning
3/4 cup milk
1/4 cup dry sherry
4 eggs, separated
A pinch of cream of tartar
1 tablespoon lemon juice
Melt butter in a saucepan and saute celery and shallot until just tender (about 2 minutes).
Blend in flour and seasonings and cook an additional 2 minutes, stirring continuously.
Gradually add milk and cook, stirring, until thickened.
Remove from heat and allow to cool to lukewarm.
Beat egg yolks until thick and lemon-colored.
Gradually stir into sauce.
Add sherry, crab meat and lemon juice.
Beat egg whites with cream of tartar until stiff.
Add about one-quarter of the whites to crab mixture and stir in well.
Gently fold (do not stir) remaining egg whites into mixture.
Pour into a well-buttered souffle dish or 1 1/2 quart casserole. Set dish in a pan of hot water.
Bake for approximately 45-50 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Serves 4 to 6
Cucumber Lemonade
Tired of plain old water? Bored with Crystal Light? My darling wife slipped a couple slices of cucumber into a glass of icy cold water to make it more refreshing and prompted my memory of this delicious treat.
Cucumber Lemonade
Nutritional data per serving:
Calories 23
Total Fat 0.1g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrates 7.1g
Sugars 2.3g
Protein 0.6g
1 cup water
1/2 cup Splenda
1 cucumber, chopped
1 1/2 cups freshly squeezed lemon juice (about 6 lemons)
Icy cold water
Combine the water and Splenda in a small saucepan over moderate heat and bring to a simmer, stirring to dissolve the Splenda until it is clear.
Refrigerate until cool, at least 30 minutes.
Process the cucumber in an electric blender or food processor until mashed to a pulp.
Place in a fine strainer and collect the liquid in a small bowl - you should have about 2/3 cup of the cucumber juice.
Combine the Splenda syrup, lemon juice, cucumber juice in a pitcher
Add water to taste and serve cold or over ice. Garnish with lemon and cucumber slices.
Serves 4 to 6
Cucumber Lemonade
Nutritional data per serving:
Calories 23
Total Fat 0.1g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrates 7.1g
Sugars 2.3g
Protein 0.6g
1 cup water
1/2 cup Splenda
1 cucumber, chopped
1 1/2 cups freshly squeezed lemon juice (about 6 lemons)
Icy cold water
Combine the water and Splenda in a small saucepan over moderate heat and bring to a simmer, stirring to dissolve the Splenda until it is clear.
Refrigerate until cool, at least 30 minutes.
Process the cucumber in an electric blender or food processor until mashed to a pulp.
Place in a fine strainer and collect the liquid in a small bowl - you should have about 2/3 cup of the cucumber juice.
Combine the Splenda syrup, lemon juice, cucumber juice in a pitcher
Add water to taste and serve cold or over ice. Garnish with lemon and cucumber slices.
Serves 4 to 6
Oatmeal Cottage Cheese Pancake
From the array of recipes I post you guys probably assume there is nothing I can't cook - not true. I have my Achilles's Heels - one of which has always been pancakes. They are either too greasy or burned or tough as shoe leather. As such I didn't really realize I missed pancakes until I saw BTV Danielle's recipe for oatmeal cottage cheese pancakes. Of course, I couldn't leave well enough alone... I HAD to jack it up a little bit. But the most important part of this recipe is that turned out beautifully, is simple to cook and TASTE LIKE REALLY GOOD PANCAKES!
Oatmeal Cottage Cheese Pancakes
with Sugar Free Maple Syrup
Nutritional Data per pancake (makes 2)
Calories 96
Total Fat 3.4g
Saturated Fat 1.1g
Cholesterol 95mg3
Sodium 146mg
Total Carbohydrates 8.1g
Dietary Fiber 1.0g
Protein 8.0g
1/4 cup oatmeal
1/4 cup cottage cheese
1 egg
pinch salt
For Sweet:
1 tsp vanilla extract
Splenda to taste
For Savory:
2-3 Tbsp grated Parmesan cheese
Sprinkle of garlic and/or onion powder
Fresh spinach or basil leaves (optional)
For Crepes:
Add 3 Tbsp milk
Put all the ingredients in your blender/food processor/magic bullet and process until everything liquefies.
For 2 pancakes/crepes, pour 1/2 batter into skillet prepared with nonstick spray
Cook over Med High heat until bubbles form all over the top and the edges begin to brown - flip and complete.
Cook's Notes: Savory crepes make excellent sandwich wraps
Oatmeal Cottage Cheese Pancakes
with Sugar Free Maple Syrup
Nutritional Data per pancake (makes 2)
Calories 96
Total Fat 3.4g
Saturated Fat 1.1g
Cholesterol 95mg3
Sodium 146mg
Total Carbohydrates 8.1g
Dietary Fiber 1.0g
Protein 8.0g
1/4 cup oatmeal
1/4 cup cottage cheese
1 egg
pinch salt
For Sweet:
1 tsp vanilla extract
Splenda to taste
For Savory:
2-3 Tbsp grated Parmesan cheese
Sprinkle of garlic and/or onion powder
Fresh spinach or basil leaves (optional)
For Crepes:
Add 3 Tbsp milk
Put all the ingredients in your blender/food processor/magic bullet and process until everything liquefies.
For 2 pancakes/crepes, pour 1/2 batter into skillet prepared with nonstick spray
Cook over Med High heat until bubbles form all over the top and the edges begin to brown - flip and complete.
Cook's Notes: Savory crepes make excellent sandwich wraps
1000 Island Dressing
Salads are great on hot summer days, but they really don't hold a lot of nutritional value - and most salad dressings are far less than healthy options. BUT, when you really want a salad you can have this as another dressing option to add to your flavor arsenal.
1000 Island Dressing
Nutritional Data per serving (2 Tbsp)
Calories 46
Total Fat 3.9g
Saturated Fat 0.6g
Cholesterol 3mg
Sodium 99mg
Total Carbohydrates 2.9g
Sugars 0.8g
Protein 0.1g
Make 10 - 12 servings
1/2 cup Good Mayonnaise (The cheap stuff has sugar in it)
1/2 cup Greek Yogurt
1/3 cup sugar free Ketchup
2 tbsp Sugar Free Sweet Pickle Relish
1/2 tsp Onion powder
Salt and pepper to taste
Dash Garlic powder
Cook's Note: Also a great topping on burgers, shrimp and broiled fish.
Optionally, you can add 1 finely diced boiled egg to kick up the flavor and the protein.
1000 Island Dressing
Nutritional Data per serving (2 Tbsp)
Calories 46
Total Fat 3.9g
Saturated Fat 0.6g
Cholesterol 3mg
Sodium 99mg
Total Carbohydrates 2.9g
Sugars 0.8g
Protein 0.1g
Make 10 - 12 servings
1/2 cup Good Mayonnaise (The cheap stuff has sugar in it)
1/2 cup Greek Yogurt
1/3 cup sugar free Ketchup
2 tbsp Sugar Free Sweet Pickle Relish
1/2 tsp Onion powder
Salt and pepper to taste
Dash Garlic powder
Cook's Note: Also a great topping on burgers, shrimp and broiled fish.
Optionally, you can add 1 finely diced boiled egg to kick up the flavor and the protein.
Coconut Macaroons
These tiny little cookies are packed full of protein and super-duper yum. They travel very well and make an excellent addition to potlucks or parties. No need to tell anyone they are sugar-free and low-carb… they’re so delish they’ll be gobbled up immediately.
Coconut Macaroons
Nutritional Data per macaroon:
Calories 22
Total Fat 1.9g
Saturated Fat 1.7g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 0.9g
Dietary Fiber 0.5g
Protein 0.6g
4 egg whites, room temperature
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut
1 tsp vanilla extract
1/2 tsp cream of tartar
1 cup Splenda Granular
Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.
Beat egg whites and cream of tartar until peaks begin to form.
Slowly pour Splenda in and continue beating until fully incorporated and stiff peaks form.
Stir in vanilla and add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.
Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.
Remove from oven, let cool, and enjoy!
Store leftovers in covered container.
Cook's Note: Kick it up a bit by adding some of your favorite chopped nuts. Almonds or pecans are an excellent addition.
Coconut Macaroons
Nutritional Data per macaroon:
Calories 22
Total Fat 1.9g
Saturated Fat 1.7g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 0.9g
Dietary Fiber 0.5g
Protein 0.6g
4 egg whites, room temperature
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut
1 tsp vanilla extract
1/2 tsp cream of tartar
1 cup Splenda Granular
Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.
Beat egg whites and cream of tartar until peaks begin to form.
Slowly pour Splenda in and continue beating until fully incorporated and stiff peaks form.
Stir in vanilla and add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.
Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.
Remove from oven, let cool, and enjoy!
Store leftovers in covered container.
Cook's Note: Kick it up a bit by adding some of your favorite chopped nuts. Almonds or pecans are an excellent addition.
Grilled Sweet BBQ Marinated Tilapia
Sweet, mild heat and soft, flaky fish. A delicious combination for a mid-week entree, with enough pizazz to be the honored guest at a summer dinner party
Sweet BBQ Marinated Tilapia
Adapted from a recipe by NPC02 at [bariatrictv.com]
1 lb Tilapia fillets, portioned
2 Tbsp Sugar Free Ketchup
½ Cup Fresh Salsa
1 Tbsp Toasted Sesame Oil
1 Tbsp Light Soy Sauce
1 Pinch Five Spice Powder
1 tsp Fresh Lemon Juice
1 Tbsp Neutral Vegetable Oil
1/2 Jalapeno, seeded and finely chopped (or your favorite hot sauce)
Liberal sprinkling of: cracked pepper, garlic powder, onion powder, & thyme
Combine marinade ingredients in a sealable container.
Add the fish, cover, and coat them in the marinade.
Refrigerate for 30 minutes.
For each portion, spray 12X12 in square of aluminum foil with non-stick spray and fold the foil over the fish, crimping the sides and ends to form a sealed pouch.
Cook over medium coals for about 5 minutes per side until fish is opaque.
Snip open pouches and sprinkle fish with chopped parsley or cilantro.
Sweet BBQ Marinated Tilapia
Adapted from a recipe by NPC02 at [bariatrictv.com]
1 lb Tilapia fillets, portioned
2 Tbsp Sugar Free Ketchup
½ Cup Fresh Salsa
1 Tbsp Toasted Sesame Oil
1 Tbsp Light Soy Sauce
1 Pinch Five Spice Powder
1 tsp Fresh Lemon Juice
1 Tbsp Neutral Vegetable Oil
1/2 Jalapeno, seeded and finely chopped (or your favorite hot sauce)
Liberal sprinkling of: cracked pepper, garlic powder, onion powder, & thyme
Combine marinade ingredients in a sealable container.
Add the fish, cover, and coat them in the marinade.
Refrigerate for 30 minutes.
For each portion, spray 12X12 in square of aluminum foil with non-stick spray and fold the foil over the fish, crimping the sides and ends to form a sealed pouch.
Cook over medium coals for about 5 minutes per side until fish is opaque.
Snip open pouches and sprinkle fish with chopped parsley or cilantro.
White Fish with Herbs and Tomatoes
I don't know about where you live, but here in the South it's HOT! Too hot to cook hot! I would normally do this in a 425F oven, however my oven is not getting turned on again until the temps drop significantly, so dinner comes from the grill.
The joys of living at the coast include the ready availability of amazingly fresh fish, so I bought some beautiful fresh caught grouper at my local fish market and cut it up. I used a 1/4 size baking sheet lined with foil, and it held enough fish for 6 people.
Drizzle some olive oil on the foil and lay the fish on top. Season the fish w/ kosher salt & pepper. Throw some sliced garlic on top and around the fish. Feel free to splash some white wine around the fish too if you are drinking it while cooking.
Throw some halved cherry tomatoes on top (stop throwing things!), a handful of olives, some cut up fresh herbs (thyme, chives, basil, parsley). Lay some lemon slices on top of the whole shebang and drizzle with more olive oil and a bit more kosher salt if you like.
Heat the grill and close the lid. The fish is done when it is firm and opaque. My grouper took about 12 minutes - your mileage may vary.
Carefully plate and spoon the delicious lemon garlic sauce over the fish.
This was easy, healthy and delicious!
Cook's Note: Works equally well with grouper, halibut, tilapia, cod or any firm white fish.
The joys of living at the coast include the ready availability of amazingly fresh fish, so I bought some beautiful fresh caught grouper at my local fish market and cut it up. I used a 1/4 size baking sheet lined with foil, and it held enough fish for 6 people.
Drizzle some olive oil on the foil and lay the fish on top. Season the fish w/ kosher salt & pepper. Throw some sliced garlic on top and around the fish. Feel free to splash some white wine around the fish too if you are drinking it while cooking.
Throw some halved cherry tomatoes on top (stop throwing things!), a handful of olives, some cut up fresh herbs (thyme, chives, basil, parsley). Lay some lemon slices on top of the whole shebang and drizzle with more olive oil and a bit more kosher salt if you like.
Heat the grill and close the lid. The fish is done when it is firm and opaque. My grouper took about 12 minutes - your mileage may vary.
Carefully plate and spoon the delicious lemon garlic sauce over the fish.
This was easy, healthy and delicious!
Cook's Note: Works equally well with grouper, halibut, tilapia, cod or any firm white fish.
Summer Tomato Pie
This should be my biggest problem in life. Too many tomatoes.
I wait all year for the damn things, then they all come at once. Even with what the squirrels steal, we still have too many.
What to do with them keeps me up at night (not the squirrels, the tomatoes). This week it's gazpacho, Caprese salad and even tomato MIAMs.
Last night I thought up a new concoction for this delicious treat.
You can use any herbs you like and make any pie crust recipe you like. I recommend the savory version of my Almond Flour Pie Crust. [www.schronce.net]
I took a tip from and old chef friend and laid paper towels on baking sheets, layering the tomato slices on them so they drained most of the moisture out.
You can switch up the herbs and cheese to use whatever you have. Mozzarella, cheddar or Gruyere would be a great choice. And for herbs you can use scallions, chives, basil, parsley, thyme, dill or a combination of all, like I did.
Summer Tomato Pie
Serves 8
Nutritional Data per serving:
Calories 180
Total Fat 14.2g
Saturated Fat 7.6g
Trans Fat 0.0g
Cholesterol 35mg
Sodium 483mg
Total Carbohydrates 7.7g
Sugars 1.0g
Protein 5.8g
1 pie crust to fit a 9" pie dish [www.schronce.net]
1 tbsp cornmeal for sprinkling on the bottom of the pie shell
2 lbs. heirloom tomatoes, sliced
kosher salt
1 cup of grated sharp cheddar, mozzarella, or Gruyere cheese
1/4 cup grated Parmesan cheese
1/4 cup good quality mayonnaise (the cheap stuff has sugar in it)
handful of chopped scallions
handful of chopped basil leaves
handful of chopped chives
handful of chopped parsley
1 tsp Splenda
1 tbsp cider vinegar
1/2 cup of fresh breadcrumbs mixed w/ some of the parmesan cheese (optional) for the top
Slice the tomatoes and lay them on paper towel lined baking sheets. Sprinkle them with kosher salt and cover with another layer of paper towels. Let sit 30 minutes, so most of the moisture drains out of them.
Fit the dough into a 9" pie tin and sprinkle with some cornmeal.
Mix the cheese, herbs, mayo, vinegar and Splenda together and season w/ salt & pepper.
This mixture will be divided in half.
Spread some of the mayo & cheese mixture on the bottom of the crust.
Next layer some of the drained tomatoes, overlapping each other.
Now spread the rest of the mayo & cheese mixture and a second layer of tomato slices.
Place the 1/2 cup of fresh breadcrumbs on top of the tomatoes and drizzle with a small amount of olive oil. I sprinkled some fresh thyme on top too.
If you have overlapping edges of dough, fold them over the tomatoes, to create a secure package.
Place in the oven for 40 minutes at 400F. Let rest at least 30 minutes so tomatoes have time to firm up and cool.
Now I can sleep at night and stop worrying about what to do with the damn tomatoes.
I wait all year for the damn things, then they all come at once. Even with what the squirrels steal, we still have too many.
What to do with them keeps me up at night (not the squirrels, the tomatoes). This week it's gazpacho, Caprese salad and even tomato MIAMs.
Last night I thought up a new concoction for this delicious treat.
You can use any herbs you like and make any pie crust recipe you like. I recommend the savory version of my Almond Flour Pie Crust. [www.schronce.net]
I took a tip from and old chef friend and laid paper towels on baking sheets, layering the tomato slices on them so they drained most of the moisture out.
You can switch up the herbs and cheese to use whatever you have. Mozzarella, cheddar or Gruyere would be a great choice. And for herbs you can use scallions, chives, basil, parsley, thyme, dill or a combination of all, like I did.
Summer Tomato Pie
Serves 8
Nutritional Data per serving:
Calories 180
Total Fat 14.2g
Saturated Fat 7.6g
Trans Fat 0.0g
Cholesterol 35mg
Sodium 483mg
Total Carbohydrates 7.7g
Sugars 1.0g
Protein 5.8g
1 pie crust to fit a 9" pie dish [www.schronce.net]
1 tbsp cornmeal for sprinkling on the bottom of the pie shell
2 lbs. heirloom tomatoes, sliced
kosher salt
1 cup of grated sharp cheddar, mozzarella, or Gruyere cheese
1/4 cup grated Parmesan cheese
1/4 cup good quality mayonnaise (the cheap stuff has sugar in it)
handful of chopped scallions
handful of chopped basil leaves
handful of chopped chives
handful of chopped parsley
1 tsp Splenda
1 tbsp cider vinegar
1/2 cup of fresh breadcrumbs mixed w/ some of the parmesan cheese (optional) for the top
Slice the tomatoes and lay them on paper towel lined baking sheets. Sprinkle them with kosher salt and cover with another layer of paper towels. Let sit 30 minutes, so most of the moisture drains out of them.
Fit the dough into a 9" pie tin and sprinkle with some cornmeal.
Mix the cheese, herbs, mayo, vinegar and Splenda together and season w/ salt & pepper.
This mixture will be divided in half.
Spread some of the mayo & cheese mixture on the bottom of the crust.
Next layer some of the drained tomatoes, overlapping each other.
Now spread the rest of the mayo & cheese mixture and a second layer of tomato slices.
Place the 1/2 cup of fresh breadcrumbs on top of the tomatoes and drizzle with a small amount of olive oil. I sprinkled some fresh thyme on top too.
If you have overlapping edges of dough, fold them over the tomatoes, to create a secure package.
Place in the oven for 40 minutes at 400F. Let rest at least 30 minutes so tomatoes have time to firm up and cool.
Now I can sleep at night and stop worrying about what to do with the damn tomatoes.
Cranberry Sauce Vinaigrette
This is ABSOLUTELY my favorite salad dressing. Watch your guests light up when they taste it!
All measurements are approximate..
2/3 cup olive oil
1/3 cup red wine vinegar or apple cider vinegar
2 tablespoons cranberry sauce
1 clove crushed garlic
1/4 teaspoon black pepper
2 tsp sugar/Splenda
Whisk vigorously to break up the cranberry sauce and create an emulsion
Add additional oil or vinegar as required to get a balanced taste
Chil
Salt and Pepper Shrimp with Lime Garlic Aioli
A spicy/cool appetizer or entree
1 lb medium shrimp (easy-peel if you can find them)
salt
fresh ground black pepper
garlic powder
onion powder
1 lime
1 clove garlic minced
1/4 cup good mayonnaise
1/4 cup sour cream or Greek yogurt
Aioli:
Mix mayonnaise and sour cream
zest the lime and add it to the mixture
add a healthy squeeze of the lime juice
add 1/2 minced gaarlic clove
Stir well and chill
Shrimp:
Dust the shrimp liberally with seasonings.
Either skewer the shrimp and grill them or add them to a hot saute pan and cook until a bright pink on both sides
Cook's Note: It is important that the pepper be fresh so it imparts the appropriate heat, which is balanced by the cooling properties of the aioli.
1 lb medium shrimp (easy-peel if you can find them)
salt
fresh ground black pepper
garlic powder
onion powder
1 lime
1 clove garlic minced
1/4 cup good mayonnaise
1/4 cup sour cream or Greek yogurt
Aioli:
Mix mayonnaise and sour cream
zest the lime and add it to the mixture
add a healthy squeeze of the lime juice
add 1/2 minced gaarlic clove
Stir well and chill
Shrimp:
Dust the shrimp liberally with seasonings.
Either skewer the shrimp and grill them or add them to a hot saute pan and cook until a bright pink on both sides
Cook's Note: It is important that the pepper be fresh so it imparts the appropriate heat, which is balanced by the cooling properties of the aioli.
Onion and Herb Frittata
I have made a lot of frittatas in my day, but this one takes the grand prize. All I can say is: make this dish! It's very easy, using the herbs from your garden, 8 eggs and yummy fresh ricotta cheese.
The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.
I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.
I took the leftovers for lunch the next day in a cooler. It was even better, if you can imagine a leftover omelet being that good.
I hope you try this, it gets my 5 star rating. * * * * *
Onion and Herb Frittata
Nutritional data per serving:
Calories 206
Total Fat 16.1g
Saturated Fat 4.9g
Cholesterol 260mg
Sodium 615mg
Total Carbohydrates 3.3g
Sugars 1.4g
Protein 12.4g
1 cup of thinly sliced onions (I used 2 large Vidalia onions)
3 tbsp of olive oil
1 tsp kosher salt
8 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
black pepper
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)
Start by cooking your onions in an 8" ovenproof skillet in the olive oil, until golden. About 10 minutes.
While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.
Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.
Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.
Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.
Let rest in the pan a few minutes until you can slide it out onto a serving plate.
This is fantastic warm or at room temperature. Serves 6
The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.
I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.
I took the leftovers for lunch the next day in a cooler. It was even better, if you can imagine a leftover omelet being that good.
I hope you try this, it gets my 5 star rating. * * * * *
Onion and Herb Frittata
Nutritional data per serving:
Calories 206
Total Fat 16.1g
Saturated Fat 4.9g
Cholesterol 260mg
Sodium 615mg
Total Carbohydrates 3.3g
Sugars 1.4g
Protein 12.4g
1 cup of thinly sliced onions (I used 2 large Vidalia onions)
3 tbsp of olive oil
1 tsp kosher salt
8 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
black pepper
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)
Start by cooking your onions in an 8" ovenproof skillet in the olive oil, until golden. About 10 minutes.
While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.
Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.
Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.
Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.
Let rest in the pan a few minutes until you can slide it out onto a serving plate.
This is fantastic warm or at room temperature. Serves 6
Subscribe to:
Posts (Atom)