Comfort Food

Snacks are always in order at our house. This week zucchini pizza poppers fit the bill (besides giving me a chance to use some of my newly purchased coconut flour). These are moist and cheesy with a pizza taste but not a pizza carb count. I couldn't find sugar free marinara and I didn't take the time to make my own, so I just used a little regular purchased pasta sauce. In addition, I left out the pepperoni, but added some onion and mushrooms. Though the recipe uses a cake pop maker to create pretty, perfectly round tasty bites, I put mine in a mini muffin pan and they turned out just fine. Here's the link: http://247lowcarbdiner.blogspot.com/2013/07/zucchini-pizza-poppers.html

Today's comforting dinner featured dressed up mac and cheese, which is one of my favorite dishes any time, any where. This version has Dreamfield's pasta and a cream-based cheese sauce. I am consistently happy with low carb sauces since I started using xanthan gum to thicken them. I sprinkled 1/4 teaspoon of xanthan gum over two tablespoons of melted butter, stirred a few seconds and added 1 cup heavy cream mixed with 1 cup water. After the butter was incorporated, I sprinkled another 1/4 teaspoon over the top and stirred until the sauce was thick. Then I added 8 ounces of shredded pizza cheese. Finally, I mixed the sauce with the cooked pasta, sautéed veggies (left over from this morning's quiche) and finely diced ham; poured it into a casserole dish, and baked it for 30 minutes at 350 degrees. It tasted like homemade heaven to me!

Of course, comfort food frequently entails sweet treats. At my son's behest I made some vanilla sugar cookies for the guys. These are full carb and full sugar. Though I did lick the beater, I did not eat a single cookie (yet)!






On the other hand, I also made some low sugar peanut butter cookies. The recipe uses rice flour, but I used almond flour instead. In addition, the recipe calls for 1/3 cup of sugar, so I substituted about 1/6 cup of stevia. In the end, the cookies were not very sweet, so a little might be better. However, I used some leftover sugar free frosting to make mini sandwich cookies which are really good. The texture on these cookies is a little perplexing, though. At first bite they seem dry, but once chewed a little, they stick to the roof of your mouth just like a spoonful of peanut butter. In the end, they turned out alright, but I probably won't make them again because there seem to be so many other cookie recipe choices. Here's the link if you want to have a look: http://www.mygfgirlfriend.com/2013/07/easy-low-sugar-peanut-butter-cookies-gluten-free/

 Another sweet treat we tried this week is iced chai latte, which turned out sweet and creamy. I started with three 12 ounce cups of strongly brewed chai tea. (I let them steep about 30 minutes and thoroughly squeezed the tea bag to get the most out of each one.) Next, I mixed in 1/4 cup of sugar free vanilla syrup and 1 1/3 cup cream + water. (The recipe called for milk, but I used about 3/4 cup heavy cream mixed with water to make 1 1/3 cups of liquid.) I assume almond milk would also work, especially since the syrup provides a good deal of sweetener. Finally, sprinkle in some cinnamon and refrigerate the whole concoction. (We tried it over ice, but that seemed to dilute it too much.) I think the mixture tastes like a chai latte I recently had at a little Thai restaurant downtown.







Since it's Sunday, comfort food must include something for breakfast throughout the week. While I enjoyed the little popovers with a ham crust last week, today I went with tried and true - sautéed veggies (onions, mushrooms, zucchini, tomatoes) and Parmesan cheese quiche. It puffed up so prettily, I almost had to cut into it for lunch.

 

A Little Help from Mom

Now that school's in full swing, I have to plan meals a little further in advance than during the summer. Previously, this meant flipping through cookbooks for anything that looked interesting or putting a couple of ingredients into my favorite search engine hoping to find some good recipes. Of course, the time it takes to sift through all those can be problematic. Enter Pinterest and my mom. Thankfully, once Mom's finished her cooking, cleaning, and gardening for the day, she takes a break to play with her online bulletin boards before moving on to reading or crafting. (Makes me tired thinking about it.) This is especially good news for me because when I'm looking for something to make (in the way of foods or crafts), all I have to do is click on her name. Though she has 51 boards and 19,000 pins, they are well organized and offer a plethora of tempting photos and tasty ingredients. This week I took a look at her low carb dinners and snacks to come up with a menu of goodies that includes Sausage Squash Casserole ( http://www.sugarfreelowcarbrecipes.com/?p=110 ), Parmesan Meatloaf ( http://mommyimhungry.blogspot.com/2012/02/parmesan-meatloaf-gluten-free.html ) , Cheese Steak Stuffed Peppers ( http://afewshortcuts.com/2013/01/cheese-steak-stuffed-peppers/ ), Smoked Gouda Soufflé ( http://www.ibreatheimhungry.com/2011/08/smoked-gouda-souffles-w-sauteed.html ), and Chocolate Brownie Mug Cake ( http://www.ibreatheimhungry.com/2013/05/chocolate-brownie-mug-cake-low-carb-gluten-free.html ) along with the goodies below. I guess this just goes to show that a body's never too old for a little help. Thanks Mom!

 I began the day (after talking to my Mom, of course) by making this wonderful Smothered Chicken. While the chicken breasts bake, creamed spinach (complete with cream cheese and Parmesan cheese) and sautéed mushrooms get going on the cook top. Halfway through baking, all the goodies go on top of the chicken along with slices of mozzarella which melt and brown during the remaining cooking time. This little treat was the best chicken dish I've eaten in quite awhile. And, best of all, there are plenty of leftovers for this week's lunches. (I used a 2.5 pound bag of frozen chicken breasts and cooked them without defrosting.) Here's the link: http://baconbuttercheesegarlic.blogspot.com/2013/02/a-special-meal-for-my-valentine.html

Once lunch was over (which the guys snarfed down pretty quickly), I set my sites on making breakfast for the week. While this recipe did not come from Pinterest, it did come from a friend's posting on Facebook. Lazy Eggs, which consists of making muffin sized quiches with a ham crust, are pretty ingenious and super easy. Spray a muffin pan with Pam, put a piece of ham into each cup. (I used two very thinly sliced pieces of baked ham lunch meat.) Add a little cheese (in this case, mozzarella left over from the smothered chicken), and an egg. (The recipe calls for breaking an egg into each cup, but I like mine scrambled. So I broke the eggs into a bowl and whisked in some olive and tomato bruschetta topping from the fridge before pouring them into the cups.) Twenty minutes at 350 degrees yielded 12 tasty breakfasts for the week. There are many variations of this on the web and on Pinterest, many of which use a slice of bacon instead of the ham - maybe next week!

With breakfast taken care of, I decided we needed something to snack on during T.V. time. (After all, one mustn't watch Downtown Abbey without a martini and munchies.) Enter Sausage Roll Bites which I made with some leftover grilled hot dogs in the freezer. These are excellent - a little crusty on the outside and tender on the inside - making them a kind of upscale pig-in-a-blanket. I'm sure they'd be even better with a nice sausage, but I like to use up those leftovers. These would make easy appetizers or even a quick start to the day using pieces of breakfast sausage links instead of dinner sausage. Just about any little meat morsel would be good as a center to this breading. In addition, since the recipe calls for coconut oil, it's a good way to get your daily dose. While I was perusing the site this recipe came from , I also found Zucchini Pizza Poppers, so take a look around while you're there.
Here's the link for the sausage bites: http://247lowcarbdiner.blogspot.com/2013/05/yummy-breakfast.html

Finally, we needed something sweet which usually means cookies at our house. While these are not extremely low carb, they are better than many treats, and they're really easy. My go-to treat is cookies made from a cake mix. (It's just too easy.) So, today I used a sugar free cake mix and sugar free icing, both of which seem to be readily available at the grocery (and Walmart and Target). Since everything was vanilla, I stirred some sugar free raspberry Jello into the icing, which gave it a delicate color and a fairly intense flavor. Since they are sugar free but not carb free, I only ate one sandwich cookie, and I couldn't tell the difference between these and the full sugar variety I've made in the past. (I've decided I'd really rather eat less of something really good than more of something that is only so-so.) My son, who is a sandwich cookie fiend, couldn't tell the difference either. I don't think these will last very long!

All in all, I had a full day of cooking with the guys hanging out in the kitchen to keep me company. Who could ask for more? Enjoy!

(P.S. If you're looking for my mom's  cool Pinterest boards, here's a link: http://pinterest.com/gra6/ )

 

Cooking Day

Now that our last hoorah of vacation is over and we're back at school, time is at a premium. While I'd love to say that I'm June Cleaver incarnate and whip up a fabulous breakfast, lunch, and dinner daily, that would be an outright lie. Instead, I try to spend my Sundays cooking several items we can eat throughout the week. (Staying on track with the weight loss means no more frozen pizzas tossed in the oven because I have papers to grade!)

Breakfast is a must when living on a bell schedule that barely gives a body time to have a sip of coffee, let alone eat a snack. Last year I made sausage, egg, and cheese biscuits in advance to be popped into the microwave each morning. Since I haven't tried baking low carb biscuits yet, it seemed best to stick to something I've enjoyed all summer - frittata (or quiche minus the crust). So, after cooking up a package of bacon for the fridge, I took advantage of that yummy grease and sautéed chopped veggies (green onions, bell pepper, tomato, a few mushrooms) to add to my base of six eggs and a cup of heavy cream. (The cream makes this rich and fluffy!) Some Parmesan cheese and plenty of pepper round out the add-ins. After 40 minutes in the oven, this beauty is ready to go into the fridge supplying four days worth of breakfast. (Of course, you could crumble some bacon in, too, but I really like mine on the side. Ham, though, is a different story!)

Next, something to snack on during the week seemed to be in order. A couple weeks ago I thumbed through some recipes looking for foods to adapt to my new lifestyle. One of the recipes that caught my eye was for classic cheese straws. These are made with butter, flour, grated cheddar cheese, salt, and cayenne pepper, so the only change I made was to substitute almond flour for the regular flour. Mine spread a little more than I anticipated, but they are delicious - tender on the top and slightly crispy on the bottom with a rich, buttery-cheesy flavor. Next time, I'll be making a double-batch of these. (Recipe: In a food processor, combine one stick of softened butter, 8 ounces of grated cheddar cheese, 1 1/2 cups almond flour, one teaspoon salt, and cayenne pepper to taste. I used about 1/4 teaspoon, but next time I'll probably put in 1/2 teaspoon. Pipe the soft dough onto foil lined baking sheets and cook at 300 degrees for about 15 minutes.) I might refrigerate the dough to minimize the spreading. They're tasty as is, but didn't really hold their cheese straw shape.

Before deciding on what kind of lunch/dinner items to put in the fridge, I surveyed the remaining leftovers, which included two helpings of yesterday's beef stroganoff, a couple of teriyaki shrimp kabobs, and one foil baked chicken breast with veggies. Unfortunately, this cheesy pasta bake was all gone. (Boy, did it go fast!) Some of the best dinners seem to be things made up with what's in the fridge (primarily, some leftover cheese sauce that was a little too thick and lumpy). After putting it back on the burner, adding some white wine, a little lemon juice (the acid binds the cheese to the wine making it saucier) and a fair amount of stirring, I came up with a lovely, velvety cheese sauce which begged for pasta. So, I tossed some Dreamfields low carb penne into a pot and sautéed a variety of left over veggies from the fridge along with a pound of ground beef with a good dose of pepper and Italian seasonings. After everything was done simmering, I simply put it all together in a baking dish and gave it 30 minutes in the oven at 350 degrees. I think the cheese sauce - with its white wine and smooth texture - made this sort of average casserole into something extra special.

Finally, I ended the day with a double batch of fried chicken, which makes excellent leftovers. I always use boneless, skinless chicken breast cut into tenders because I like not having to deal with the bones and getting all white meat. In addition, since almond flour browns a little faster, smaller pieces help ensure the chicken is cooked through in less time. (The only complaint I have about the almond flour is that it tends to turn the oil dark and seems to absorb more of it.) Tonight's fare was nothing fancy, but definitely tasty. I just mixed an egg with some heavy cream to douse the tenders in before rolling them in seasoned almond flour. (I also seasoned the raw chicken with salt and pepper before dunking.) I fried the chicken four pieces at a time in a deep pot. Since I was only cooking a few tenders at a time, I kept it warm in the oven, which also gave the meat time to rest and the coating time to shed any excess grease.

While cooking several items each Sunday can be a chore, I like having plenty of leftovers in the fridge heading into the week. Not to mention, the house smells good and the guys tend to hang with me while I'm cooking - just in case I need someone to sample items as we go. Enjoy!

 

Snack Time

My family loves snacks, and when we take road trips we always pack plenty of drinks and goodies - not just for the car but also for nights at the hotel. (Have you seen how much a can of pop is at a hotel? You could buy a 12-pack for the price of one. It's like dining at the airport!) Our favorite munchies include chips, crackers, and cookies - none of which are good for my waistline. So, before departing on our next adventure, I whipped up some weight-friendly alternatives.

First up - cheese "crackers." I found these little gems on Linda's Low Carb Recipes http://www.genaw.com/lowcarb/cheezits.html when I began counting carbs. They were a sensation with my parents - especially my dad - and even one of the guys he works with. My dad even helped streamline the cooking process to make it go faster. ("You know, Punkin', if you cut a second circle of parchment paper, you could prep one piece of cheese while the other cooks." - Now, why didn't I think of that?)

 Use Deluxe Cheese Slices which are actually made with cheese rather than being processed cheese food. Cut each slice into 16 pieces (triangles, squares, etc. - the shape is unimportant).

 Arrange the cheese pieces around the outer edge of a piece of parchment on a microwave-save plate. (I just use the glass turntable in the bottom of the microwave and cut the parchment to fit.)




Place the plate in the microwave and cook for 55 to 65 seconds (depending on your microwave). Mine takes one minute per batch, but my mom's did the job in about 50 seconds. In addition, as the plate heats up, it takes a little less time, so adjust as necessary.

 Here's what happens after a minute in the microwave. Allow the crackers to cool for a few seconds. They will get crispier as they cool off.

 If we're having munchies in front of the television, I just toss all the crackers in a bowl.

 Individual snack baggies are the perfect size for lunch box snacks.

 Since we're hitting the road, I put today's batch in a more protective container so we wouldn't be eating crumbs.


These little crackers are excellent alone or with dips (especially guacamole). In addition, many flavorings can be added by sprinkling herbs, rubs, etc. on the cheese slices prior to cooking. I have used some excellent Pampered Chef combos (like Ginger Citrus and Spicy Tangerine) on the Swiss cheese slices - which seem to marry with the flavors better than some of the other kinds of cheese.

In addition to the small cheese crackers, my hubby requested some Parmesan rounds. These are easily made by simply melting grated cheese in the oven on parchment paper. Parmesan takes about 9 minutes at 350 degrees. Pile up about a tablespoon of cheese several inches apart to allow for spreading and bake until they're brown around the edges. Allow them to cool on the pan before removing them. These can be a little greasy, so placing small squares of paper towel between each one will help keep them crisp.

Of course, some sweets are required to balance out the crunchy-salty snacks, so I made three flavors of gummy candy using Sugar Free Jell-O and small ice cube trays from the dollar store.

Finally we have sugar free chocolate chip cookies. These tasty little morsels are lighter and a little more delicate than regular chocolate chip cookies, but not to the point of being crumbly. I simply used the recipe on the back of the Hershey's Sugar Free Chocolate Chips. The only substitution I made was using Carbalose flour instead of the white flour called for. The recipe said to expect about 4 1/2 dozen cookies (54), but I only got 39 out of my batch. The cookies did not spread much (as you can see in the photo of the first dozen I baked), so I smashed the dough down a little, which helped. Overall, these are good cookies with only 1.6 net carbs each. However, if I were to make them again, I might use a mixture of real sugar with the granulated sucralose to give them more of the sweet cookie taste I like. Of course, I'd just have to eat fewer.

Hershey's Sugar Free Chocolate Chip Cookies

(from the package)

Ingredients:

• 2 cups flour (I used carbalose flour with 19 net carbs per cup. In the future, I might use half carbalose and half almond meal or some other combination to get a little denser texture.)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1/3 cup granulated sucralose sugar substitute (I think the cookies might be better, though higher in carbs, with a mixture of sucralose and sugar - perhaps 3:1.)
• 1/3 cup granulated sucralose brown sugar substitute (Another option is to use the full amount of sucralose for the white sugar substitute, but use a 3:1 mixture of brown sugar.)
• 2 teaspoons vanilla
• 2 eggs
• 8 ounces Hershey's Sugar Free Chocolate Chips
• 1 cup nuts (optional)

Directions:

• Preheat oven to 375 degrees.
• Cream together the butter, sugar substitutes, and vanilla.
• Add eggs and beat well.
• Add sifted dry ingredients a little at a time, beating after each addition.
• Drop cookies on to ungreased baking sheets.
• Bake for 7-9 minutes.
• Allow cookies to rest on baking sheets for several minutes before removing to a wire rack to cool.

Tapas Time

Interesting food, excellent martinis, and people to share them with - life doesn't get much better than that. Tonight we're having friends over, so I spent some time in the kitchen this morning while the hubby cleaned the house, which is our usual company's-coming arrangement. (I think I have the better end of that deal!) The menu features a variety of tapas (or Spanish small plates). A little research revealed the fact that tapas began as a piece of bread covering a beverage to keep the flies out of the drink. After awhile, barkeeps started adding interesting toppings to the bread and serving small plates of food on the side for customers to nosh while sipping their wine. (Sounds like a great way to spend an afternoon, to me!)

Jeff and I love to entertain and wonder if cocktail parties (which seem to abound on Food Network and HGTV) are happening in cities other than ours. Arizona has a low-key, never-really-commit-to-anything kind of vibe, so frequently getting people to show up - even after they said they would - can be difficult. In light of this trouble, we have found that it is much better to invite one or two couples for something more extravagant (but not difficult). At one such gathering last year, a friend asked how I always manage to have food hit the table when it's supposed to. The answer, of course, is planning. Spending a little advance time working out a menu with specific criteria in mind, makes a world of difference. Whether we're hosting a cocktail party for 20 or a dinner for four, I have a few rules that keep me sane.

1) At least three quarters (if not all) of the food must be made ahead of time. This is important for several reasons. First, if most of the food is already cooked, assembled, etc., it means I get to have a drink and talk to my friends rather than turn my back on them to stir something on the stove. In addition, it means I don't have to worry about which items are cooking at which temperature and for how long. Finally, it means that I won't be making a mess of my kitchen while guests are hanging out in it. Next, any items that are not made ahead of time must either go into the oven (so I don't have to watch them) or must take no longer than 10 minutes on the stove top. During the warmer months, I don't even allow items to be cooking in the oven when guests arrive because it heats up the house, and I like to look cool and crisp for company. (After all, Southern women don't perspire. We might glow, but we will never allow anyone to see us sweat.)

2) Only one dish may be complicated. This is important because generally I don't have time to make a long list of complicate items. (In this case, complicated means anything that requires a large amount of prep time or has ingredients that are fussy and/or difficult to deal with.) For example, Neapolitan cheesecake is complicated (not difficult) because the number of ingredients and steps to completion, not to mention the amount of time it takes to bake. Thus, if I were making that dessert, I would have quick and easy dishes to precede it. The meatballs on tonight's menu are the most complicated item (again, not because they're difficult, but because they require multiple steps). So, I made those early and will reheat them when it's time to eat. Everything else was extremely low prep: chop, sauté, marinate, done.

3) Allow the guests to bring something. Dessert, salad, or wine are the easiest choices since an entire menu doesn't rely on them. Tonight, our friends are bringing a lovely cheesecake. Many other nights they have brought wonderful wine and cocktail selections so I didn't have to figure out which bottle goes with which menu. If you have a theme (which I usually do), be sure to share it with your guests so they can make something keeping with the theme. One of our friends (who hosts a couple of parties each year for a die-hard group of regulars) chooses a theme, provides the main course and side dishes, and has a potluck with appetizers and desserts. It's always fun to see how the guests interpret the theme, and I usually come home with at least one recipe.

Finally, remember that entertaining is about having fun. If cooking really stresses you out, make one dish and then pick up take out or go to the deli for all the side dishes. Put everything on pretty plates and add some garnish before everyone arrives. Don't forget to put on an apron that you can make a show of taking off while the first round of drinks is getting mixed. Relax. They're your friends.

Tonight's Menu:

• Spanish Marinated Carrots http://spanishsabores.com/2012/06/11/marinated-carrots-zanahorias-alinadas/
• Sherried Mushrooms http://www.eatingwell.com/recipes/sherried_mushrooms.html
• Broccoli in Garlic Sauce (I added some green beans, too.) http://spanishfood.about.com/od/sidedishes/r/broccolionions.htm
• Herb-Laced Olive Medley http://www.vegetariantimes.com/recipe/herb-laced-olive-medley/
• Spicy Meatballs in Tomato Sauce (I just used turkey rather than the combination of lamb and turkey.) http://www.eatingwell.com/recipes/spicy_lamb_meatballs_in_tomato_sauce.html
• Tapas-Style Pepper Steak (I served this on a platter rather than in "parfaits.") http://www.foodnetwork.com/recipes/tapas-style-pepper-steak-parfaits-small-plates-big-taste-recipe/index.html
• Sizzled Shrimp (This is the only recipe that I did not make ahead. However, I did assemble all the ingredients into small dishes so everything was ready to go when our guests arrived.) http://www.eatingwell.com/recipes/sizzled_shrimp.html
• Brie Cheese with Roasted Garlic-Paprika Filling (Even this can be made a little in advance. Turn the oven off and leave it there to stay warm until guests arrive. http://spanishfood.about.com/od/vegetariantapasrecipes/r/brieroastgarlicpaprika.htm
• Crusty Bread
• Cheesecake (Our friends are bringing this. I get to eat it without making it!!)

 

Pizza Pizza

After not ordering pizza at California Pizza Kitchen a few nights back, my hubby requested a homemade, guilt-free version for dinner. The big question, of course, is what to do with the crust. Internet research yielded a host of pizza crusts made from mashed cauliflower, Parmesan cheese, cream cheese, and a multitude of other ingredients sans flour. While many of these crusts contain very few carbs, they don't really look like pizza crust to me. (I may yet succumb to curiosity and attempt a cauliflower crust, but I'm not sure when.) So, when I came across this version http://skinnypicnic.wordpress.com/2010/12/01/pizza/, I was happy to see ingredients that sounded like pizza - low carb baking mix containing almond flour, yeast, and even a little sweetener for better taste. I'm happy to report that the result was pretty good. The crust had the correct taste and texture, though I like mine a little crispier. (On the other hand, the guys like a softer crust and both agreed this one was as good as many "regular" crusts I'd made in the past.) My only issue with the recipe is the time and temperature for baking. The instructions say to add the toppings and bake at 500 degrees for 15 to 20 minutes. As I was leery of this temperature, I checked the pizza a couple of times and took it out after 10 minutes. I wonder if the crust would have been crispier if I had pre-baked it before adding the toppings, and then just returned the pizza to the oven to melt the cheese well. (I even considered baking the crust, and then flipping it over to bake the other side, but that might make it too crispy for the guys.)

In addition to tasting good, this pizza is very filling. Even tall, dark, and shaggy couldn't eat more than three pieces (leaving a few for lunch tomorrow). This is a trait we've noticed about much of the low-carb food: we feel fuller longer. It is easier to eat less because the food is satisfying. Tonight's toppings contributed to that satisfaction since we had a veggie lover's delight complete with sautéed onions, peppers, mushrooms, and zucchini, plus a few cloves of roasted garlic and plenty of mozzarella cheese. All in all, pizza night was a success. It looks like our Friday night routine of pizza and a movie is back in business.

Candy!

While many people in my family faint over dense chocolate cake, lovely rhubarb pie, or sugar cookie sandwiches, I love candy. Generally, I could choose to nibble on bite sized sugar confections over just about any other dessert - chocolate creams, chewy caramels, melt-in-your-mouth toffee are all on my list, but my all-time favorite candy is any flavor of fruit jelly. (I am especially fond of the ones that look sugared fruit slices with their slightly crunchy "rind" and soft, stained glass "center.") Alas, these puppies are not cheap - and we won't even discuss how much sugar they contain. So today I set about making some of my own. While my finished product is not as lovely as the premium confections for sale online, the taste was exquisite.  I have to admit, though, that I didn't go completely sugar free because I was unsure how straight stevia would react to cooking. I did reduce the sugar a great deal by using Truvia Baking Blend (which is about 75 percent stevia mixed with sugar and erythritol). Since this mix tasted so great in a recent cheesecake, I thought it was the best option for candy making, though I'm contemplating trying a completely no-sugar added version next time.

Honestly, I barely tampered with the recipe I found online: http://www.oprah.com/food/Blackberry-Fruit-Jellies. I did not have any blackberries in the fridge, so I used raspberries instead. In addition, I cut the measurement for the sugar in half following the instructions on the Truvia package. (Thus I used 1.25 cups plus 2 tablespoons of the Truvia mix instead of 2.75 cups of sugar.) In addition, my candy thermometer didn't seem to be working well (perhaps because the mixture wasn't very deep in the pan) so I scrapped it in favor of water testing and cooked the candy to the softball stage before adding the lime (or lemon) juice. Finally, since I ran out of the Truvia mix making the syrup, I used 3/4 of a cup of stevia mixed with 1/4 cup of sugar to dredge the candy at the end. (This process actually took just under 1/4 of a cup in total.) This recipe worked like a charm! The only real problem I had was straining out the seeds. (All of my strainers were too large, and the cheesecloth tore!) So, my candy ended up with some raspberry seeds, but that didn't seem to be a big deal when it was finished. The whole family loved these, and I'll make them again soon. (I'm thinking about the strawberries in my freezer!)

While the raspberry jellies were setting up, I tried out some gummy candy made from Jell-O. This is pretty standard fare for "kid's recipes," but I thought they might be a quicker, easier version of the oh-so-delicious fruit gels. (Here's the version I used: http://www.skiptomylou.org/2010/01/06/homemade-gummi-candy/.) The experiment was worth a try, but their taste did not compare. I think doubling the flavored Jell-O would make a better product. In addition, I learned that molds are necessary to make this work well. When I poured and cut the candy in the same manner as the raspberry jellies, it was too thin. However, when we folded the squares into thicker pieces, the candy was much better. (Strange how that would make such a difference!) The guys agreed that these would be great snacks, so I picked up some candy molds at Dollar Tree for future use. In addition, these were extremely quick and easy to make, so I can see making them again soon. Enjoy!

Reduced Sugar Raspberry Fruit Jellies (Adapted from Delish)

Ingredients

• 1 3/4 cups fresh raspberries (12.3 net carbs)
• 1/2 cup water (0 net carbs)
• 1 1/4 plus 2 tablespoons Truvia Baking Blend (126 net carbs)
• 1/4 cup Truvia Baking Mix for dredging candy (24 net carbs)
• 2 teaspoons powdered pectin (0 net carbs)
• 1 tablespoon lemon or lime juice (1 net carb)

Directions:

• Line a baking pan with parchment paper and lightly coat it with nonstick cooking spray.
• Puree the fruit with the water.
• Strain out the seeds and place the puree in a medium sauce pan.
• Mix the pectin with  1/4 cup of the Truvia Baking Blend, and stir into the fruit.
• Cook over medium high heat until boiling.
• Stir in 1 cup plus 2 tablespoons Truvia Baking Blend.
• Continue cooking and stirring constantly until the syrup reaches the soft ball stage using a cold water test.
• Add the lemon or lime juice and cook for another 30 seconds.
• Pour into prepared pan and allow to set for about five minutes.
• Dust with Truvia Baking Blend and allow to cool completely.
• Turn out on to a platter and remove the parchment paper.
• Dust with Truvia Baking Blend and cut into squares.
• If candy is too sticky, allow to dry on a rack for several hours.

 While this candy doesn't do away with sugar and carbs, it does cut the amount substantially and it tastes great! (My son couldn't even tell it was a low sugar recipe!) The whole batch came out to 163.3 carbs. I cut mine into 50 pieces (though the original recipe said it makes 125), which makes each one just over 3 net carbs - an amount I can live with for fresh fruity candy.





 

Eating Out

In an effort to save my (slowly) shrinking waistline, I've been avoiding eating out, but today temptation won (again). After a nice breakfast of bacon and eggs, the hubby and I spent the early part of the day working on glazing our kitchen cabinets (which we'll finish tomorrow). However, once the clock hit 1 p.m. and we had to turn up the temperature to save electricity, we decided to run some errands and then head to the mall for R and R. So by 2 p.m. the family was heating up leftover Chicken Divan and discussing where to go. Unfortunately, our errands took longer than expected, so we didn't get to the mall until 4:30, and by 6:30 we were all hungry again. After surveying our choices, we settled on California Pizza Kitchen - not for its menu, but for its relative lack of noise. On the bright side, the choices were varied and I managed to find a salad that wasn't over my limit, though I couldn't resist the crusty Italian bread presented while waiting for our order or having a bite or two of Jade's lovely dessert - Butter Cake topped with Haagen Dazs (sigh).  Still, I left believing I made good choices without feeling deprived. 

Before - bright white

After - antique vanilla



Jeff's Choice - Caramelized Peach Salad (38 net carbs)

My Choice -  California Cobb Salad (7 net carbs)

 Eating out is always a dilemma at our house because none of us wants the same thing. This problem is compounded, though, when we consider dietary restrictions. Thinking about this a few days ago, I spent a little time online looking for restaurants that fit the bill. Most of the blog posts I read dealt with how to eat fast food (order the burger without the bun, skip the fries, etc.), but none had many recommendations on specific restaurants. At first this frustrated me greatly. Why couldn't someone just make a list of allowed eateries? The answer is because they're all allowed. Eating out is part of life along with not always having control over the venue. So, it is important to learn how to eat wherever you're sitting. (I realize this seems obvious, but it is something I have struggled with.) Needless to say, some restaurants (like Sizzler) are easier than others (like Rubio's). The trick (that I'm still working on learning) is approaching the meal with moderation. It is not necessary to order dessert; an appetizer isn't required; vegetables are easily substituted for onion rings, and breaded is not the only way to eat chicken and fish. Breaking these long-time habits can be difficult, so I try to focus on the 13+ pounds I've lost and remember that I am allowed to eat whatever I choose. By telling myself yes, it becomes easier to say no. (I'm sure there is some psychological term for this.) Today, I happened to wear a favorite pair of denim shorts which I had outgrown but now fit again, so when the waiter asked about dessert, the no came a little easier. Ultimately, the goal is being in control of food rather than letting it be in control of me. With my love of food, I guess I'll always be working on it.





Trying Something New

One of my favorite kitchen appliances is a combination sandwich maker and waffle iron that my mom gave me for Christmas more than two decades ago. Unfortunately, time has not been kind to my friend. The interchangeable plates have lost a good deal of their nonstick coating and the springs holding them next to the heating element are rusting. About six months ago I decided it was time to bite the bullet and buy a new gadget. Little did I know then that my trusty sidekick would not be easy to replace. Hunting through store after store, I found numerous "makers" of every shape and size; however, they each made only one thing. It appears that consumers are supposed to purchase one gadget with smooth plates, another with waffle iron plates, and third with grill plates (not to mention all the gizmos that make cake pops, mini donuts, brownies, muffins, etc.) Perhaps many people have room in their kitchen cabinets for all these contraptions, but I am not one of them. Finally, I found a combo maker that suited my needs. Unfortunately, it was a little pricey, so I didn't buy it, either. Imagine, then, my surprise when my mother-in-law showed up yesterday for her birthday dinner with a gift for me. Yup! She found the object of my desire on sale AND she had a coupon!



Given the circumstances, I had to try it out first thing this morning. It worked so well I immediately removed the old gadget from my cabinet to make room for the new one. (Though I have to admit, it was hard to put it in the trash because it wasn't even good enough to give to Goodwill!) While my bacon sizzled away (and stayed flat and lovely), I mixed up some waffle batter using Bob's Low Carb Baking Mix and the pancake recipe on the package. Since the batter seemed ultra thick, I did add extra water, but otherwise followed the directions. These waffles were so good that everyone in the family had seconds! Though when I run out of Bob's Red Mill, I am considering using one of the online recipes for low carb baking mix since the pre-packaged stuff is a little expensive. I haven't made biscuits with it yet, but those are on the agenda soon - especially since the waffles turned out so well.


With breakfast successfully concluded, it was time to think about putting something in the fridge for dinner. Thumbing through my recipes I found another winner from Linda's Low Carb Menus: Chicken Divan http://genaw.com/lowcarb/chicken_divan_revised.html. This yummy casserole made enough to feed the family for a couple of days so I don't have to cook tomorrow, and it tastes wonderfully homemade with a thick sauce and plenty of mushrooms, broccoli, and cheese. (If you haven't been to Linda's site, definitely give it a look. Her notes and descriptions are helpful and easy to follow. http://www.genaw.com/lowcarb/ ) One of the reasons I chose this dish is because it employs xanthan gum as a thickening agent, and I wanted to try out my recent acquisition, which worked like a charm. The addition of 1/2 to 1 teaspoon helped thicken the cream sauce quickly and easily. I can't wait to give it a go in gravy. Enjoy!

 

Cheesecake Heaven

Today is my mother-in-law's _____ birthday. (Yes, I am smart enough not to post a lady's age!) In my family, a birthday means any meal upon request, so when she asked for "something light" followed by "something decadent," I knew cheesecake had to be on the menu.

We started the meal with lovely little Caprese appetizers consisting of yellow cherry tomatoes sandwiching a square of mozzarella cheese, basil, and hard salami. Drizzled with a little olive oil and balsamic vinegar, these small bites were sweet and addictive. (The boy and I polished off more than our share, I fear!)

While we munched these down, tender Alaskan salmon fillets topped with lemon butter and julienned veggies (bell pepper, red onion, and zucchini) steamed in parchment bags. (Unfortunately, something ran over into the bottom of my oven last night and a little smoke billowed forth unexpectedly, so I had to run the vent while the fish cooked. Yikes!) But all this goodness was only a prelude to the star of the show - Neapolitan Cheesecake!

Since it was a special day, I wanted to make sure the dessert was excellent, so I didn't attempt to make it as carb-free as possible, only to lower the sugar levels to something within reason. (The original cheesecake recipe from Hershey's Chocolate Lover's Cookbook (1991) runs a whopping 51.9 grams of carbohydrates for 1 of 12 portions. My version - which tasted like the real deal - has 18.9 grams for the same portion size (a 64% difference). In an effort to keep the taste, I did not skimp on the chocolate chips or pureed strawberries, but saved most of the carbs by substituting low-carb cookies in the crust and Truvia Baking Blend for the sugar. While this dessert still has too many carbs to eat on a regular basis, it is worth making as a splurge. In addition, I learned that a few strategic substitutions can result in an excellent product that I could serve to any guest on any occasion without throwing my body into sugar shock. (I plan to apply this lesson to chocolate chip cookies once the cheesecake disappears.)


The cheesecake adaptation began with Flourless and Low Sugar Chocolate Shortbread Cookies from Kalyn's Kitchen http://www.kalynskitchen.com/2009/12/recipe-for-flourless-and-low-sugar-or.html. The hubby thought these cookies were great on their own and suggested they'd be good for dunking in coffee or hot tea. They are dark and not particularly sweet, and would make good sandwich cookies with sugar free icing or ice cream in the middle. I briefly contemplated the butter pecan in the fridge, but remembered this batch was dedicated to cheesecake crust, and promptly crushed them all (well - almost all). They went to fine crumbs quickly, and with the addition of melted butter, easily compressed into the bottom of my spring form pan. This substitution (from using vanilla wafers with powdered sugar and cocoa) had the largest impact on the overall carb count. The original chocolate crust accounted for 186.1 grams of carbohydrates while my version added only 38.9 grams to the entire dessert. Though baking my own cookie crust took some time, the result was worth it. Enjoy!

Reduced Carb Neapolitan Cheesecake

Ingredients

• 8 ounces frozen strawberries, defrosted and drained (16.5 g net carbs)
• 1/2 cup semi-sweet chocolate chips (72 net carbs)
• 3 8-ounce packages of cream cheese at room temperature (24 net carbs)
• 3/4 cup Truvia Baking Blend (72 net carbs - This is substituted for 1 1/2 cups of sugar worth 302.4 carbs.)
• 3 large eggs (0 net carbs)
• 1/3 cup sour cream (2.66 net carbs)
• 3 tablespoons plus 1 teaspoon almond flour (.08 net carbs - This is substituted for all-purpose flour worth 19.8 net carbs)
• 1/2 teaspoon vanilla extract (0 net carbs)
• 1/2 teaspoon salt (0 net carbs)
• 1/4 teaspoon red food coloring (optional)
• Chocolate Crumb Crust (38.9 net carbs - I used 22 of the 24 cookies from the Kalyn's Kitchen recipe mixed with 1/3 cup melted butter.)

Directions

• Preheat oven to 400 degrees.
• Press cookie crumbs mixed with 1/3 cup melted butter into bottom of 9-inch spring form pan.
• Puree strawberries in blender or food processor.
• Melt chocolate chips in the microwave. (Place chips in a small glass dish and microwave on high for 1 minute. Stir until chips are just melted.)
• In a large mixing bowl, beat cream cheese and Truvia Baking Blend until creamy. Add eggs, sour cream, 3 tablespoons almond flour, vanilla, and salt. Beat until smooth.
• In a separate bowl, mix strawberries, 1 teaspoon almond flour, and 1 1/2 cups batter.(Add the food coloring if you plan to use it.)
• Spread 2 cups vanilla batter over cookie crumb crust.
• Add melted chocolate chips to remaining batter and stir well. Carefully spread the chocolate layer over the vanilla batter.
• Finally, top with the strawberry batter. (Any order works, but the strawberry layer is the thinnest and seems to work best on top.)
• Bake 10 minutes. Reduce the heat to 350 degrees and continue baking 55-60 minutes until center of cheesecake is almost set.
• Remove to a wire rack and cool 30 minutes.
• With a knife, loosen cake from side of pan. Remove side form.
• Continue cooling to room temperature.
• Cover and refrigerate several hour or overnight.

The carb count for the cheesecake comes to 227.18 with each serving (1/12) at 18.9 net carbs. (The original recipe came to 623.46 net carbs for 51.9 per 1/12 serving.)






 

The Trials and Tribulations of Flax Seed

After reading bloggers singing the praises of flax seed, I knew I had to try it myself. Three recipes and a moderate amount of frustration later, I learned that flax seed meal is not something I will use on its own again; however, mixed with other types of flour (in this case almond), it can add a nutty flavor and a darker, denser texture to baked goods. Today's experiment included three recipes: Apple Flax Muffins http://lowcarbdiets.about.com/od/breads/r/appleflaxmuffin.htm , Focaccia-Style Flax Bread http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm , and Flax Seed Crackers http://www.healthyflax.com/flax-recipes/Appetizers/Flaxseed%20Crackers.pdf. The cracker recipe is not low carb as written, but I made a couple of substitutions, and it turned out great.

The morning began with a heavenly smell wafting through the house as the apple flax muffins baked. However, the entire family was heartily disappointed in the final product. They were basically flavorless, despite a tablespoon of cinnamon, a tablespoon of vanilla, and a teaspoon of nutmeg (none of which were evident when the muffins came out of the oven). In addition, the "batter" (I use this term loosely because it was stiffer than chocolate chip cookie dough) didn't even out at all. Thus, the way the batter  looked when it was pushed into the muffin cups is how it looked when it was done - not particularly pretty.

Once the muffins passed the doneness test of a clean toothpick and beginning to pull away from the sides (which took a good deal longer than the prescribed 18 minutes), we eagerly tossed a hot one on a plate and added a little a butter for good measure. However, the interior was still doughy. I returned the muffins to the oven to continue baking, but could not get that doughy texture to go away. The tops were pretty brown at the end, but still no luck. Ultimately, the guys and I agreed that these muffins were a waste. Rather than throw them away, though, I crumbled them up and am waiting for them to dry out to make bread crumbs. (I may have to help them along in the oven given the amount of moisture on the inside of these muffins.) Hopefully I'll be able to salvage them for other uses.

Next, I made the Focaccia-Style Flax Bread, though I have to admit I had second thoughts after the muffin debacle. (Both came from the same person on the same website and had many high ratings from previous cooks.) After seeing how dense and doughy the muffins were, I decided to modify this recipe a little. I reduced the flax seed meal from two cups to one and used almond meal for the other. After baking 20 minutes, as directed, it didn't seem quite done, though, so I put another 10 minutes on the timer, but took it out a couple minutes before it went off (for a total of about 28 minutes). As for the taste test, the boy and I agreed that it was infinitely better than the muffins, though not something we'd use on a sandwich. However, the texture reminded us of cornbread, and I think the addition of some shredded cheese and green chilies would make this an acceptable substitute. (I might also increase the sweetness a little and add some chipotle just to kick up the flavor a notch.) I could feature eating this with black eyed peas, bacon seasoned green beans, or a bowl of chili.

While the first recipe of the day was a strike, and the second a base hit, the third was a home run. The flax seed crackers were excellent and filling. (Even the cat approved when offered a bite, and believe me, he has good taste: he loves me, not to mention cheese, bacon, and guacamole.) I did make some changes to the recipe in order to lower the carb count, so I'll post the full recipe below with my modifications. In addition, I must have cut my crackers a good deal smaller, because I ended up with 67 while the recipe had 24. (A Triscuit box contains about 54 crackers.) I was shooting for a Wheat Thins kind of taste with these, and got pretty close, though I think more salt is necessary. However, rather than adding any more to the recipe, I'll sprinkle some directly on the unbaked crackers.
In addition, I may try pressing the crackers with a glass directly on the cookie sheet rather than rolling out the dough. The dough was pretty sticky, and though a spatula took it right off the counter top, I struggled with keeping it off the rolling pin. At the end, I had a couple bits of dough that I pressed with my fingers for the final crackers, and they turned out thinner and crispier than the ones I used a rolling pin on. This might also make it easier to get a uniform size. Though, apparently, uniformity isn't all it's cracked up to be. As I was looking at today's recipes, I had difficulty making the carb counts work out as shown, so I Googled the nutrition facts for flax seed meal and found several different listings. Depending on the brand, flax seed meal can have anywhere between zero to eight net carbs per cup. My package lists the carb count as five grams for two tablespoons, minus four grams of fiber, for a net count of one gram, so that is the number I used. (Of course, the lesson here is read the label!)

Ultimately, though I wasn't thrilled with all of my endeavors, I learned a lot about using flax seed meal today and gained a couple of good recipes for future use.  I'm glad I gave flax seed a try. Enjoy!

Low Carb Flax Seed Crackers

(Adapted from Healthyflax.com)

Ingredients

• 1/2 cup flax seed meal (4 net carbs)
• 1 1/2 cups almond flour (6 net carbs)
• 1/2 teaspoon baking powder (.6 net carbs)
• 1 teaspoon salt (0 net carbs)
• 4 tablespoons room temperature butter (0 net carbs)
• 1/2 cup almond milk (0 net carbs - I use the unsweetened and then add a little liquid sucralose)
• liquid sucralose to taste (0 net carbs - I love the salty-sweet taste of Wheat Thins, so I added a little sweetener to the dough to move the crackers that direction.)

Directions

• Preheat oven to 325 degrees.
• Mix dry ingredients.
• Add butter and mix until a course meal forms. (This can be done with a whisk, but may be easier with a fork, since the dough will sort of glom up later.)
• Stir in the milk to form a soft dough.
• Divide into quarters and wrap in plastic.
• Chill for at least 10 minutes. (The colder the dough, the easier it is to roll out.)
• Roll the dough out (the thinner the better) on a floured boar d and cut into cracker-sized squares. (You might want to sprinkle a little extra salt on, too.)
• Bake on an ungreased cookie sheet for 20 minutes. (I turned the crackers over and baked them another 5 to get more even browning. If your crackers are really thin, they may take less time.)
• The crackers become crisper as they cool.

The entire batch came to 10.6 net carbs and made 67 crackers at .158 g. each. (This means 6 or 7 crackers equals 1 g. of carbohydrates.)










 

Success and Failure

The adventure of cooking lies in scouting new territory. I realize that following a recipe means I'm not actually blazing a trail, but it can be a pioneering experience. (Tired of the metaphor yet?) So, today I tried a couple of "new to me" processes - one a success, the other a flop.

When I saw the recipe for home-made low carb tortillas, I was afraid it was too good to be true, and I was right. The recipe I used (http://www.marksdailyapple.com/primal-tex-mex-tortillas-and-taco-seasoning/#axzz1ry8NlppC ) was attached to a lovely enchilada recipe that looked divine. Unfortunately, the only resemblance this product bore to a tortilla was the shape.

The only changes I made to the recipe had to do with seasonings. Since tortillas are generally taste neutral (especially flour versus corn), I only seasoned the batter with salt and pepper. Unfortunately, the "tortillas" burned rapidly and tried to puff up rather than lie flat.

The second go-round produced a nicer-looking product. This time, I did not fry the batter in olive oil (as directed); instead, I used non-stick cooking spray and reduced the heat. In addition, I spread the batter into a very thin (almost crepe-like) layer and cooked it for less time. Unfortunately, even though it looks more like a tortilla, it tastes like naan (Indian bread). While I like naan (and I might make it again in place of that), I would never call this a tortilla. (Sigh.)

 

My next adventure took the form of a spaghetti squash. (My mother loves this vegetable and has a great recipe for mock coconut pie!) Though Mom walked me through the process on a recent visit, I double-checked with Google to be sure I cooked it correctly.

As you can see, even though I pierced the squash all over, it popped it's lid in the microwave. (Not to worry, the mess was minimal because is was only the end.) Even though this gave me a little trouble, the squash itself was easy to deal with and delicious to eat. Once it cooled off enough to handle, I simply cut it in half lengthwise, removed the seeds, and used a fork to scrape out the strands.

 



My squash wasn't large, but it yielded nearly 3 cups of "spaghetti" which I topped with homemade sauce and turkey meatballs. I have to admit, I didn't make the meatballs because I had some in the freezer to use up. (This is actually a bit of dilemma for me. I have a good deal of higher carb food in the freezer and pantry which needs to eaten before being replaced with better stuff. So, I have to figure out how to use a little at a time in an effort to control the daily carb count while not wasting perfectly edible food.)  However, I know I could save quite a few carbs by making my own - so that's the plan next time around.

 

The guys approved of this dish wholeheartedly (yes, even tall, dark, and shaggy). There was little left by the time second helpings were served up, and I hid it in the back of the fridge to eat for breakfast tomorrow. If you've never tried spaghetti squash, give it a go. It is fun to see the strands appear and the taste is excellent. I think some butter and seasonings would make it fine to eat as a side dish, though recipes abound on the Internet. Enjoy!