lol, you don’t have to get it. So yeah, I finally have moved into my kitchen and can cook again. This is right on time for some neighbors to move into the vacant downstairs apartment and now my apartment smells like smoke again. Hmmm, I’m noticing a trend here. smoke downstairs=smoke upstairs and my bottom cabinets are kinda scary, so I haven’t tried to do much with them. For now I’m relegated to using candles and suchlike to beat the odor. For awhile, I thought I could avoid air purifiers, but alas, that hope is gone. What’s really sad is that the downstairs smokers have a really cute 3 year old. Poor Mite.
So, I’ve previewed the Bazilian dance workout and a pilates yoga blend that seem fun and energizing and within my capacity. the only problem is that my ankle gave out painfully twice last week and so I’ve been babying it. It’s still sore, but I can probably manage some sort of exercise video without too much trouble. I am still continuing to take the dogs on walks. I even got a second dog the week before last (hmm and my ankle which has never been sprained or anything goes out twice that within days coincidence?)
I’m going to a large grocery on Saturday so I’ll have the opportunity to find some more exotic fruits and veggies. I could still use a microwave and I still don’t have a bed and one might be nice, but not for at least a month yet.
Some possible recipes to dry this week:
Cauliflower and Goat’s Cheese Puree (Faux Mashed Potatoes)
Makes 4 servings
- 1/2 large head cauliflower, cored and cut into 1-inch pieces(8 gr)
- salt
- 2 Tbsp. whipping cream .8 gr
- 2 Tbsp. unsalted butter 0 gr
- 2 Tbsp. freshly grated Parmesan cheese .2 gr
- 2 Tbsp. goat’s cheese .3 gr
Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20-30 minutes.
Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.
Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot. When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, Parmesan and goat’s cheese. Stir until incorporated and season with salt if necessary. Serve immediately.
Cheesy Ham & Asparagus Rolls
By : missbutterfli
8 spears of asparagus, tough ends cut off
8 slices of blackforest ham or prosciutto (about 4 oz)
8 sticks of cheddar cheese (about 2 oz, cut into 8 sticks)
To begin, steam asparagus about 2.5 minutes in microwave or other steamer, until tender crisp.
Take one slice of ham, place 1 asparagus spear and one stick of cheese on top. Roll up tightly and secure with a toothpick. Repeat for remaining seven.
Place in a spoke fashion with heads of spears facing out on a microwavable place. Microwave on high for about 25 seconds until rolls are warm to the touch. Serve!
Mock Danish
By : Nat and Members of the LowCarb Support Forum
Mock Danish
2 oz cream cheese (soften in microwave)
1 egg
1 tblspn splenda
1 tsp lemon concentrate
1/2 tsp vanilla
Mix softened cream cheese and egg.
Add remaining ingredients.
Microwave on high for 2 minutes.
Egg MockMuffin
By : Norma June Penny
Recipe: 1 pg. sausage meat
10-12 eggs (beaten)
6 tbsp. whipping cream
Optional:
1 oz. shredded cheese (cheddar, swiss, etc.)
Cooked bacon pcs., mushroom pcs., diced onion …. use your imagination for variation.
(1) Cook sausage meat untill crumbly.
(2) Spray muffin tins with Pam (I use olive oil in a pump spray container).
(3) Preheat oven to 350 degrees.
(4) Pour cooked sausage meat into muffin tins, filling to half full.
(5) Add water to beaten egg mixture, stir.
(6) Add egg mixture on top of sausage meat to almost full.
(7) Add cheese or optional items.
(8) Bake at 350 degrees for 20 minutes or until done.
(9) Remove from muffin tins and refrigerate.
Good for on the run breakfasts or snacks.
You can also make this using cooked bacon or ham instead of the sausage meat.
Tofu-Egg Custard .. (dairy-free)
By : Doreen T
For the custard, don’t bother using the block tofu that comes in a bucket of water … it separates and goes watery with chilling. Use the silken tofu, in the tetra-pack. Actually, the lowfat-light type is LOWER in carbs than the full-fat version. One whole package of lowfat is 2.8 carbs, while the full-fat is 7.2! Go figure!
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Tofu-Egg Custard
1 pkg Mori Nu light silken tofu, firm
4 eggs
1/2 cup bulk sweetener, or 12 packets, or 10 packets if mixing different types or stick yer finger in and taste to see when it’s sweet enough for YOU ..
1 tsp pure vanilla extract
2 Tbsp melted butter
freshly grated nutmeg
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- preheat oven to 325F. Generously butter a casserole or custard dish, set aside. Make sure oven rack is in center, not down low.
- Blend everything but melted butter in food processor or blender, till smooth and creamy. Slowly drizzle in melted butter with motor running. Scrape down sides and blend a few seconds longer if necessary. Pour into buttered pan, dust the top with freshly grated nutmeg, and bake for 20 to 25 minutes or till just beginning to puff on the edges. It should still be soft and jiggly in the center, like me ..
- cool to room temperature on rack, then cover and chill. When cold it has a dense, almost cheesecake-like texture.
- carbs — 5.2 for the eggs & tofu (total) plus whatever sweetener you choose.
-1/2 cup splenda would add 12 carbs, ..
- 5 packets each splenda and sugartwin would add 7.5 carbs
- stevia adds zero carbs
- per 1/4 recipe serving, (with mixed sweetener) = 3.2 carbs, 12.5 gm protein.
Posted on January 26th, 2009 by anabolina
Filed under: General
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