MiX'N' iN THE KiTCH'N.... Recipes from the Rainbow VOLUMN 2

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  •   #151  
    rainbowsmiles's Avatarrainbowsmiles , 05-01-2013 03:36 PM
    Quote:
    Originally Posted by lisa32989
    Yup. Sprayed. Mine is olive oil. Next time I'll use coconut oil AND parchment. No stick!

    But...

    I had these for lunch with my mockamole.
    OH.SO.GOOD!

    I made a double-batch. It fit great in a 9x9! If I made a single batch, I'd probably use my pyrex loaf pan.

    And next time I'm adding more garlic!
    i know...i was surprised how good it was!! i'm thinking....
    Panzanella is on the menu soon!!!! YUM!!!
    Hot toasty garlic bread!!!

    i hear you on the extra garlic!! the varieties could easily be altered...hmm...roasted red pepper focaccia bread!!
    http://www.cutsquash.com/2011/11/roa...mber-focaccia/

    those are of my current head thoughts!!
    always on a quest for that perfect delicious IP food!!!
    http://www.foodnetwork.com/recipes/i...ipe/index.html
  •   #152  
    lisa32989's Avatarlisa32989 , 05-01-2013 09:34 PM
    Link to Golden Goddess Soup
    (it is in the Mix'n in the kitch'n vol 1)
  •   #153  
    rainbowsmiles's Avatarrainbowsmiles , 05-01-2013 09:43 PM
    Leek-a-Mole & Roasted Red Pepper Bread Sticks
    Sweet Coconut Leek-a-Mole
    &
    Roasted Red Pepper Bread Sticks



    so i am not a huge fan of asparagus...which most "mockamole" recipes use....so i decided to get creative...and made this delicious creamy version!!

    Sweet Coconut & Leek-A-Mole!!




    I sauteed 1 large leek, 4 green onions, 1/2 cup green cabbage and a few mini red bell peppers...all diced....until tender.



    then i added 2 tbsp torani sugar free coconut syrup!!!!
    I LOVE COCONUT!!!

    then i added just a wee bit of lime juice!!!!!

    next, puree it all in the magic bullet, or blender...adding water to make desired consistency.




    see...nice & thick & CREAMY!!!
    COCONUT LEEK-A-MOLE DELICIOUSNESS!!!


    so...an update on the flatbread recipe...i made
    ROASTED RED PEPPER FOCACCIA!!!



    1 IP Potato Puree Packet
    1 Egg
    1/4 Cup Roasted Red Pepper liquid from jarred peppers
    1 Large piece of Roasted Red Pepper Diced
    1 tsp dried minced onions
    1 tsp rosemary
    2 tsp Garlic Paste from the tube


    bake 350, 20 mins, remove from pan and cut into sticks and bake 10-15 mins more until crispy crunchy!!!!












    i baked mine on the drying rack right on the oven rack...so they got toasty on both sides!!!



    nice and toasty and crunchy!!
    YUM!!!!!

    SUPER NICE FLAVOR!!!!




    WANNABiTE???????

  •   #154  
    rainbowsmiles's Avatarrainbowsmiles , 05-01-2013 09:44 PM
    Quote:
    Originally Posted by lisa32989
    Link to Golden Goddess Soup
    (it is in the Mix'n in the kitch'n vol 1)
    thank you!!!!!!!!!!
  •   #155  
    rainbowsmiles's Avatarrainbowsmiles , 05-01-2013 09:54 PM
    Quote:
    Originally Posted by cdnmomof2
    Tried to find the recipe for this and couldn't? Anyone able to repost? Thanks!
    golden goddess soup....can be anything you like really...




    basically, use lighter colored veggies...
    like
    summer squash
    onions (i prefer vidalia onions...but green are on protocol)
    yellow or red tomato
    radish
    red and orange bell peppers
    white or orange colored cauliflower

    simmer in water or chicken stock then puree in blender

    you can add more tomatoes, and some basil for tomato bisque!
    you can add orange spice!!
    today i had this!!




    sometimes i put to on a plate to cool faster!!
    because i use a magic bullet and can't add while blending
    like a regular blender with a hole in the top
    to let out the steam!




    i took my basic golden goddess soup, added some ginger paste from the tube and some orange peel zest and 4 drops of liquid stevia...
    OH MY WORD....THIS IS HEAVEN IN A BOWL!!!

    i love this soup base!! you can just go in so many different directions!

    sweet, savory, spicy...like my spicy taco soup!!!

    ENJOY!!!!!!!!!!!!!!
  •   #156  
    lisa32989's Avatarlisa32989 , 05-01-2013 10:40 PM
    Rainbow: those garlic breadsticks are SO.GOOD. I had them twice today.
    I need to experiment with egg whites instead of whole egg
    I got extra exercise today (PT appt and a walk) so I'm not worried but in the long run...
  •   #157  
    A1Texan's AvatarA1Texan , 05-02-2013 09:17 AM
    Quote:
    Originally Posted by lisa32989
    Rainbow: those garlic breadsticks are SO.GOOD. I had them twice today.
    I need to experiment with egg whites instead of whole egg
    I got extra exercise today (PT appt and a walk) so I'm not worried but in the long run...
    I had everything at the house except whole eggs. Let me know how you do with the egg whites. I would prefer to use those as well.
  •   #158  
    randygrl's Avatarrandygrl , 05-02-2013 11:13 AM
    Tried the Cauli-Tots.
    Rainbow,
    I tried your cauli-tots the other night and boy what flavor; however I could not get the suckers to crips up on the outside at all. They were so wet and mushy. Any tips on how to crisp them up? Thank you. I love all your recipes.
  •   #159  
    rainbowsmiles's Avatarrainbowsmiles , 05-02-2013 11:22 AM
    Quote:
    Originally Posted by randygrl
    Rainbow,
    I tried your cauli-tots the other night and boy what flavor; however I could not get the suckers to crips up on the outside at all. They were so wet and mushy. Any tips on how to crisp them up? Thank you. I love all your recipes.
    if they did not crisp up, you probably had too much liquid in the cauliflower. try squeezing out the excess liquid before you puree the cauliflower. or when you chill, and this also helps....drain overnight in cheesecloth or a sieve over a bowl so excess liquid can come out.

    hope that helps

    mine are not as crunchy as regular potato tator-tots but they did get a little crispy on the edges
  •   #160  
    randygrl's Avatarrandygrl , 05-02-2013 11:27 AM
    Quote:
    Originally Posted by rainbowsmiles
    if they did not crisp up, you probably had too much liquid in the cauliflower. try squeezing out the excess liquid before you puree the cauliflower. or when you chill, and this also helps....drain overnight in cheesecloth or a sieve over a bowl so excess liquid can come out.

    hope that helps

    mine are not as crunchy as regular potato tator-tots but they did get a little crispy on the edges
    Thanks rainbow! I will try that next time. You are such an inspiration to me. I do not know how many people I have told about this wonderful lady who makes these incredible recipes to save us all from diet boredom or cheating. Wishing you a great day.
  •   #161  
    rainbowsmiles's Avatarrainbowsmiles , 05-02-2013 01:48 PM
    ALTERNATIVE RECIPE: Using Proti Diet Chocolate Cake


    this is what i used....
    i am not sure if the ip chocolate crepe will work our not, but it might.

    both of these rate high on my list!!
    moist but not rubbery....delicious cake like whoopie pies!!

    slighty crunchy biscotti!!
    not as hard ar original biscotti, but really delicious!

    whoopie pies for lunch....
    and biscotti with my coffee at breakfast...
    now thats a good diet day!!

    this is a restricted item

    Chocolate Whoopie Pies!!



    Chocolate Biscotti!!







    This makes a good sheet cake for your birthday!!!



    but for today i am trying biscotti's!! and whoopie pies    !!

    1 packet Proti Diet Chocolate Cake Mix
    1 Egg
    1 tsp Olive Oil
    1/4 tsp Baking Powder
    1/8 tsp salt
    1 tbsp instant coffee (optional)
    1/4 cup water
    mix all and bake 350 for 15 mins.
    cool slightly and for biscotti's, cut into sticks and continue to bake until
    desired crispness...i did mine for 5 more mins.






    for whoopie pies, just slice open and add walden farms marshmallow fluff
    i mixed my marshmallow fluff with 1 tbsp milk to make it less globby...is that a word???





    this recipe makes 1 restricted serving:
    you can make 4 whoopie pies, 10 biscotti, or do half like i did....
    and make 2 whoopie pies and 5 biscotti's!!







    WANNABiTE??????

    FUDGY.....GOODNESS....

    i can't decide which one i like best!!!






  •   #162  
    IdealProteinNewbie's AvatarIdealProteinNewbie , 05-06-2013 08:20 PM
    Rainbow,
    Did you make a single serving of the potato puree breadsticks?

    I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

    Thanks
  •   #163  
    rainbowsmiles's Avatarrainbowsmiles , 05-06-2013 09:06 PM
    Quote:
    Originally Posted by IdealProteinNewbie
    Rainbow,
    Did you make a single serving of the potato puree breadsticks?

    I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

    Thanks
    yes single serve....5x7x1.5 volume 3 cups
    hope that helps
  •   #164  
    lisa32989's Avatarlisa32989 , 05-06-2013 09:17 PM
    Quote:
    Originally Posted by IdealProteinNewbie
    Rainbow,
    Did you make a single serving of the potato puree breadsticks?

    I'm making them for lunch tomorrow and wanted to know what size Pyrex dish you used.

    Thanks
    I'm making double-batches in a 9x9, just so I don't have to cook so often.
  •   #165  
    IdealProteinNewbie's AvatarIdealProteinNewbie , 05-07-2013 08:47 AM
    Quote:
    Originally Posted by rainbowsmiles
    yes single serve....5x7x1.5 volume 3 cups
    hope that helps
    Thank you!

    Quote:
    Originally Posted by lisa32989
    I'm making double-batches in a 9x9, just so I don't have to cook so often.
    Good idea. I only bought 1 packet of the puree though because I wasn't crazy about it when I tried it the first time.

    If I like the breadsticks I'll definitely make multiple servings next time!
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