[YellowRose]

Artichoke-Rice Salad

Recipe By : Carolina Blessings
Serving Size : 4 Salads And Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Rice, Brown Rice Works Well
2 Cups Chicken Broth
1/4 Cup Scallions
1/4 Cup Pimiento-Stuffed Green Olives
1 6-Oz Jar Marinated Artichoke Hearts
1/3 Cup Mayonnaise (Up To 1/2 Cup) -- Light Works Well
1/2 Teaspoon Dillweed
Salt And Pepper -- To Taste
1 Small Head Iceberg Lettuce -- Bite-Size Pieces
Tomato -- For Garnish
Olives -- For Garnish

Cook rice according to package directions in the 2 cups chicken broth. Spread cooked rice onto baking sheet to air dry. Toss together rice, scallions and olives. Drain artichokes, reserving liquid. Dice artichokes and add to rice mixture. Mix mayonnaise with some of the artichoke liquid. Add to other ingredients along with dillweed, salt and black pepper. Serve salad on lettuce garnished with tomatoes and olives.

[YellowRose]

Minestrone Hamburger Soup

Recipe By : Lyn Perkins
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Ground Round
1 Cup Onion -- chopped
2 Cloves Garlic -- Minced Or Chopped
1 Cup Cauliflower -- Broken Up
1/2 Cup Celery -- diced
1 Cup Cabbage -- shredded
2 1/2 Cups Tomatoes, Canned
1/4 Cup Barley Or Brown Rice
1 Small Bay Leaf
1/2 Teaspoon Thyme
1/4 Teaspoon Basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Teaspoon Italian Seasonings
1 1/2 Quarts Water
3 Slices Ole English Cheese -- grated

In a large container, cook beef until slightly brown . Add onions, then garlic and cook until translucent. Add vegetables and bring to a boil. Sprinkle in barley, then add bay leaf and remainder of the ingredients except for the cheese. Cover and simmer 1 hour. Sprinkle individual servings with 1/2 slice of grated cheese.

NOTES : Other vegetables can be added or substituted like squash or zucchini.

[Ellen]

1 1/2 pounds cod fillets
2 small onions, sliced
1 large apple, cored and coarsely chopped
1-2 T curry powder
1 T peanut oil
1/2 cup low fat coconut milk (NOT sweetened- the Thai style)
1 stalk celery chopped

Toppings:
roasted peanuts
unsweetened coconut
seedless green grapes
almonds
finely chopped green onions
mandarin oranges

Heat oil in a large frying pan, and add onions. Sprinkle curry powder over onions and fry a bit to release curry flavors. Add apple, and celery, then add cod fillets, moving veggies to cover the fillets. Pour coconut milk over the cod and veggies, and turn heat to simmer. Cover, and simmer for 15 minutes, or until cod is done and flakes easily. Serve on brown rice, if desired, or in a bowl. Put any or all of the toppings in seperate serving dishes, and allow people to garnish the curry as they want. Serves 4.


NOTE: You could substitute chicken for the fish if you like.

[Ellen]

3 Lindt 70% chocolate bars
4 T. unsalted butter
1 cup whipping cream
2 T of rum or other liqueur
cocoa, unsweetned coconut, or ground nuts

Heat cream in microwave until steaming. Put chocolate and butter in food processor and turn on. Add hot cream, process until chocolate is melted and mixture is smooth. Put in a container and refrigerate for several hours. Taking about a teaspoon full of the chocolate mixture, roll into a ball and roll in unsweetened coconut, ground nuts or cocoa. Keep refrigerated. You can also dip them in melted 70% chocolate, but you have to temper the chocolate, which is a pain, so I figure why bother?

[Ellen]

This is the recipe I use in my bread machine, which is a 2.5# machine.

14 oz. warm water
2 T agave
4 1/2 cups Wheat Montana Bronze Chief flour ( I get this at Harry's/Whole Foods where they have a grind your own machine...it makes remarkable bread. You can also purchase it directly from the farmers at WheatMontana.com)
3 T vital wheat gluten
1 T salt
1 1/2 teaspoons rapid rise yeast
4 T peanut oil
1/2 cup coarse bulghur soaked in 1/2 cup hot water 10 minutes, and drained

Put ingredients in bread machine in order given. Set machine for dough. When cycle ends, remove dough, lightly knead and divide into two equal balls. Flatten, and roll into cylinder, and put in greased loaf pans. Let rise until double, and about 2" above top of pan. Bake at 350 for 35 to 40 minutes. Remove from pans and cool on wire rack.

[Ellen]

2 cups oat bran
1 1/2 cups whole wheat pastry flour
1/3 cup to 1/2 cup agave (according to how sweet you want them)
1 teas. baking powder
1 teas. baking soda
1 cup buttermilk
2 eggs
1/2 to 3/4 cup blueberries (frozen work great)
1/3 cup peanut oil

Mix lightly. Put in lined muffin tins. Makes about 2 dozen. They freeze well.

Variations:
Omit the blueberries, and add a large chopped apple and 2 teas. of cinnamon.
Omit agave, add 1/2 cup or more of grated cheese, and a savory herb such as parsley, basil or garlic. Use as a dinner muffin.

[linworthlady]

Jennifer's Banana Spice Cake
Ingredients:
1 cup butter (2 sticks) softened at room temperature
1 1/4 cups Splenda
5 eggs at room temperature
2 cups Almond Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons banana extract
1 teaspoon vanilla extract
Cream butter and splenda well. Add eggs, one at a time, beating well
after each. Mix almond flour with baking powder and spices. Add egg
mixture and beat well. Add banana and vanilla extracts. Pour into greased 9X10"
or 9X13" pan. Cook at 350 degrees until golden brown on top - approx. 30
minutes.

[Ellen]

1 1/2 pounds lean beef stew, or round steak cut into 1 inch cubes
2 large onions, peeled and sliced
1 small can tomato paste
paprika
water
8 oz. sour cream (can use light, or fat free if desired)

Brown beef and onions in non stick pan, or frying pan with a little oil. Add tomato paste, and about 1-2 teaspoons of paprika. Add a little water, but only enough to keep mixture from sticking. Stir well, and cover and simmer 30 to 45 minutes, or until beef is tender. Add a little bit of water, and stir occasionally while simmering. You can spinkle more paprika in if desired. Once beef is tender, stir in sour cream, and serve immediately over rice, or pasta.

Serves 4

[Ellen]

8 oz light cheddar cheese (orange looks better than white!)
1 small jar chopped pimentos
2 Tablespoons light mayo


Shred cheese finely, mix in pimentos and mayonaise. Beat on high speed of electric mixer until well mixed and light. Use as a spread for bread, or crackers.

[Nomoresugar]

Roasted asparagus with balsamic vinegar

Serves 2

1 pound fresh asparagus, trimmed
1 1/2 tsp olive oil
1 tbsp balsamic vinegar
salt and pepper

Preheat oven to 500F.

In a large shallow baking pan (don't use glass), toss asparagus with oil, salt and pepper to taste until well coated. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

[Melf]

LOW CARB TIRAMASU

Cake Ingredients:
1/4 cup butter
1/4 cup heavy cream
2 large eggs
3/4 cup Splenda®
1/2 cup full-fat soy flour
1 tsp baking powder
1/4 cup whole wheat or oat flour
1/2 tsp. vanilla extract
3/4 cup coffee
1 Tbsp Splenda®

Preheat oven to 375°F. Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don't underbeat - they should become a pale lemony color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.





Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.

In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Ingredients: 16 oz cream cheese 1/3 cup Splenda® 1/2 tsp. rum extract 2 cups heavy cream - whipped stiff

Make Topping:
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Makes 18 squares - 6 carbs per square.

[Solly]

Here is the recipe for those cheese straws. They are really good and if you want a crunchy snack, it is great (sort of like cheese nips).

Sally's Cheese Straws

Ingredients
1 pound sharp Cheddar cheese, cut into pieces
1 1/2 cups all-purpose flour **substitute WW flour**
1/4 cup butter, softened
1 teaspoon salt
1/4 teaspoon ground red pepper
Shred cheese in a food processor; cover and let stand at room temperature 1 hour. Process cheese, flour, and remaining ingredients in food processor about 30 seconds or until mixture forms a ball. Use a cookie press fitted with a star-shaped disc to shape mixture into straws, following manufacturer's instructions. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool. Yield: about 8 dozen.
Procedure
Serving Information
„h Serves:
„h Fat: g
„h Calories:

My friend did not use the cookie press. She rolled them out on a cutting board. Make them the size of a piece of spaghetti (very small) as they get bigger and if too big, won't get crunchy.

[Ellen]

4 1/2 cups whole wheat flour (I use Wheat Montana, white which is very light)
4 T vital wheat gluten
2 cups warm water
1/4 cup agave
1 T yeast

Mix ingredients, and knead well. There is NO oil, or salt in this recipe. Put in a greased bowl, cover and let rise until double.

Meanwhile, prepare filling:

3/4 pound ground beef or chicken, or pork
6 shitake mushrooms, chopped
2 green onions, chopped
1 T Kikkoman soy sauce
1 T agave

Brown meat in a frying pan with mushrooms, onions, soy sauce and agave. Traditionally, you would add a teaspoon of cornstarch to 2 T cold water, and thicken the mixture with it. I omitted this, and it was ok. Set aside to cool.

When dough is doubled, divide into 32 equal pieces. ( I cut it in half, then in half, then in half, etc.) Flatten a piece of dough in your hand. Place a spoonful of the filling on the dough, and bring the ends up and seal and bring together. The finished bun should look kind of like an upside down balloon, with the top like the opening of a balloon. Place on a small square of waxed paper, and set aside. Continue to form the buns. When completed, steam the buns over hot water, without crowding them in the steamer, for 10 minutes. Serve hot with soy sauce with a bit of ginger and finely chopped green onion mixed in to dip in. To steam, I use my electric steamer. A steamer basket works well too. Just leave space between them, as they expand while cooking. These can also be filled with sweetened red bean paste, but I don't have a SB recipe for that right now!

[linworthlady]

Mock Mashed Potatoes
Ingredients:
2 10oz pkgs frozen cauliflower (or fresh 3/4 head)
1 tsp chicken boullion granules
1/4 tsp white pepper
1 tsp minced onion flakes (optional)
2 Tbsp butter
2 Tbsp heavy cream

Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is VERY done - fall-apart fork tender. Drain well and mix cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand or stand). Mixing with mixer will give "lumpier" results than a food processor, but some people feel the lumps make it seem even more like mashed potatoes. Add cream slowly and mix again. (You must be careful adding liquid. If you add too much, you are in for trouble. Your dish may take a tiny bit more or less than the called for amount of cream.)

Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery potato, and a bit of paprika sprinkled on top adds nice color as well. Bake 15 - 20 minutes until hot.

For those of you who think they would not like this dish because they are not fans of cauliflower, I implore you to try it - you'll be hard pressed to tell it from mashed potatoes - it does not taste like cauliflower at this point. Really.

Makes 4-6 Servings. 5-7 carbs per serving.

ALTERNATE VARIATIONS: Instead of using cauliflower, you can also use Turnips! For this method, peel and dice turnips to very small squares and boil till extremely tender (just short of mush!). Use the method above, or skip the oven step if you prefer since they hold their shape better than cauliflower. They have a very potato taste also - you would not guess these started their lives as turnips! For a REALLY rich Mock Mashed Potato, add 2 oz Philadelphia Cream Cheese (softened) before adding to the mixer/food processor. Adjust carbs accordingly. Turnips have slightly LESS carbs than cauliflower (and more fiber) so there's no worry of over-carbing.

[linworthlady]

Cauli-fried Rice
Serves 4 as a main course, 8 as a side dish

2 lbs trimmed cauliflower
4 T oil
4 cloves garlic, minced
3-4 cups diced cooked meat
3 eggs
1 t. salt
2 green onions, thinly sliced
1/2 t. pepper

Grate the cauliflower using medium sized holes of a grater. Grate the core too. With your hands squeeze out water-they vary in degrees of wetness.
Over high heat, heat oil in heavy frying pan (or wok) and add garlic. Stir fry until pale gold. Add the meat and fry until lightly browned. reak in the eggs and fry until softly scrambled. Add the grated cauliflower, sprinkle with salt and stir fry until it is tender crisp about 5-8 minutes. Stir in green onion and pepper. Check the seasoning and serve.

Note: I enjoyed eating this and the recipe made enough for several meals. However, dh and ds did not like it.