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!

Batter Up

Tonight's dinner - flat iron steak - just begged for something fried and fattening, and foraging through the fridge yielded about most of a red onion and a dozen mushrooms. So what could I do, but make a batter. (Yes, I realize that onions are not the best choice, but I figured onion rings were a better option than French fries!)

After scanning through several low carb websites, I concluded there is no "standard" batter, so I embarked on making my own variation on the theme. It took a few adjustments (and tossing out a some of the onion rings along the way), but ultimately I think I found a batter that is light and crunchy, yet has enough texture to feel substantial. I think it would be an excellent fit for some fried fish (one of my favorites with slaw), okra, zucchini, or just about anything batter dipped. Enjoy!

I tossed the first batch of onion rings because (unlike these), the batter just fell off in the oil.

However, the addition of a couple of eggs finally resulted in a batter thick enough to cling to the onions, yet crunchy enough to feel like onion rings from the local fast food joint. (Though, I really love the onion rings at Sonic Drive-In, and may yet attempt to duplicate them. They require four steps: water to flour to shake mix to bread crumbs. The flour is easy enough with carbalose, baking mix, almond meal, or some mixture thereof, and the shake mix could be duplicated with sweetened cream or melted low carb ice cream, but those bread crumbs are going to be a little tricky, I think.)



The mushrooms turned out even better than the onion rings. In my younger days, I enjoyed eating fried mushrooms with honey mustard sauce while sipping a cold brew at Ruby Tuesday's. Of course, I was a good deal thinner then! Since I wanted to skip the honey part of the sauce, I opted for thick and creamy ranch dressing with a cold diet cream soda.. (Some days I do miss that beer!)

 

Batter Fried Veggies

 

Ingredients

• Sliced red onion, mushrooms, zucchini, okra, squash, etc. (Carb count depends on the variety and amount of vegetables)
• 1/2 cup carbalose flour (9.5 net carbs - This has a much lower carb count than regular flour, but a good deal higher than almond meal. However, the combination of the two kept the batter from being too heavy, and made it ultra crispy.)
• 1/2 cup almond meal (2 net carbs)
• 1/2 cup heavy cream (0 net carbs)
• 1/2 cup water (0 net carbs)
• 1-2 large eggs (0 net carbs)
• Vegetable oil for frying (0 net carbs)
• Seasoning as desired (Carb count will vary depending on your choice.)

 

Instructions

• Wash, dry, and cut to size the vegetables of your choice.
• In a medium bowl, mix the dry ingredients.
• Whisk in the cream, water, and egg(s). (I added extra water to begin with, so it took two eggs to make my batter stick to the veggies. With less water, one egg may do the trick. However, test a small batch to see if a second egg is needed.)
• Stir in your choice of seasonings (salt and pepper, chili powder, chipotle sauce, Old Bay, etc.)
• Dip vegetables into the batter and then fry until golden brown.
• Remove to a cookie sheet lined with paper towels, and season if necessary. Keep the veggies warm in a low oven while cooking each successive batch.

 

Note: I cooked about 30 onion rings (including the ones I tossed) and a dozen mushrooms with 1/2 cup of batter left over (which would be enough to cook another dozen mushrooms).

 

The batter has 11.5 net carbs in the entire batch. If I had cooked another set of mushrooms with the remaining batter, I would have had a total of 54 pieces. At that rate, the batter adds about .2 grams of net carbs to each piece of vegetable. One medium white mushroom contains .5 carbs, bringing the total to .7 carbs for each one and 2.8 net carbs for a serving of four battered mushrooms. The onion rings probably averaged 1.25 net carbs each before breading, bringing those to a total of 1.5 carbs each or about 7.5 net carbs for 5 onion rings (but they were worth it).

 

 

 







 

Green Goodness

Puttering around the kitchen is one of my favorite ways to pass the morning during summer break. I enjoy sipping an iced coffee, browsing through cookbooks, checking out recipes on the Internet, and rummaging through the fridge to see what's available. Since bell peppers were on sale at the grocery this week, I knew stuffed peppers would be on the menu, but what kind of munchies could we have in addition to lunch? Chips and dips are my all-time favorite snack, so (in my estimation) they go with everything. Besides, we have to have something to munch while waiting for the peppers to cook!

However, ordinary was not what I wanted today. I hankered for something fresh and different - something green and summery: enter broccoli. Now, I know what you're thinking - Who makes a dip out of broccoli? But, I can tell you, this one passed the hungry teenager taste test, so it must be worthwhile. And if you like edamame in dips (which I do), you will appreciate this version, which has the texture of edamame hummus, and a bright, tangy, green flavor thanks to the addition of tomatillos and lime juice. My son snarfed about half the mixture with some tortilla chips, but I opted to add salty richness with cheese crisps, which turned out to be the perfect complement to this green goodness. Enjoy!

Sunshine Broccoli Dip

Ingredients

• 16 ounce bag of frozen chopped broccoli (10 net carbs)
• 1 cup diced tomatillo (5 net carbs)
• 1/2 cup chopped green onions (2.4 net carbs)
• 1/4 cup mayonnaise (0 carbs)
• 1/4 cup sour cream (2 net carbs)
• 1 teaspoon lime juice (.43 net carbs)
• Salt and pepper to taste (0 carbs)

Directions

• Cook the broccoli according to the package directions and allow it to cool. (If you use the microwave directions, just cut the time down a little so the broccoli isn't as hot.)
• Place the broccoli, tomatillo, and green onions in a food processor and whir until everything reaches a fine mince.
• Add the mayonnaise, sour cream and lime juice. Pulse to combine well.
• Add salt and pepper to taste. (Remember, though, if you are going to eat this with salty chips, you might want to go easy on the salt here.)
• Refrigerate for at least two hours. (This dip got better the longer it sat.)

Serve with low carb chips or cheese crisps. (Place about 1 tablespoon of grated hard cheese - like Parmesan - in a pile on a baking sheet lined with parchment paper. Flatten the piles to make cracker size disks, and bake at 350 degrees for 5 to 7 minutes until golden brown. Allow the cheese to cool on the pan for a couple of minutes, and then remove to a paper towel. These "crackers" get crispier as they cool.)
The entire batch makes 3 cups with a total of 19.83 net carbs. Each 1/4 cup serving is worth 1.65 carbs.

 

Stuffed Peppers

Ingredients

• 4 medium green bell peppers (14 net carbs)
• 24 ounces ground beef (0 net carbs)
• 1 large egg (0 net carbs)
• 14.5 ounce can of diced tomatoes (14 net carbs)
• 2 cups Italian blend shredded cheese (0 net carbs)
• 2 teaspoons minced garlic (2 net carbs)
• Italian seasoning (0 carbs)
• Salt and pepper (0 carbs)

Directions

• Cut the peppers in half length wise. Clean out the interior and remove the stem.
• Place the 8 pepper halves in a microwave safe dish.
• In a large bowl, mix the ground beef, egg, tomatoes, garlic, and Italian seasoning well. (I put in quite a bit of seasoning, but use the amount that seems right to you.)
• Divide the meat mixture evenly among the pepper halves.
• Salt and pepper each half. (I don't usually season these heavily, but I put salt and pepper on the table when serving.)
• Cover the dish and microwave on medium high 25 minutes.
• Add 1/4 cup of cheese to the top of each pepper, and return to microwave for a minute or two to melt the cheese.

Note: Treat the filling like mini meat loaves, and change the flavors. For a Tex-Mex spin, use chipotle sauce and Mexican blend cheese instead of the Italian stuff. If you like barbecue, mix in some low carb barbecue sauce. Teriyaki is good for an Asian flare, just check the label for carb counts.

The entire dish contains 30 net carbs, which comes to 3.75 grams for each half.




 

Sweet Temptation

This morning I hit a reality check on the scale. Three days of eating whatever looked good (read lots of fruit and a couple of helpings of cobbler) did not do me any favors. Of course, part of the problem is that not everyone around me is trying to eat what I'm eating. A good example is my college-student son (aka tall, dark, and shaggy), who - with the abandon of a quick metabolism - indulges in pizza, potato chips, and cookies on a regular basis. (I know what you're thinking, but I'm not the food police.) Since he had a tough break over the weekend, I wanted to surprise him with one of his favorite treats - homemade sandwich cookies. (He really likes the cake mix sugar cookies with cream cheese icing.) As the oven pre-heated and I stirred the batter together, I contemplated how to keep his cookie indulgence from becoming my own, and decided to make some biscotti (one of my favorite treats) to go with my daily iced coffee. Having settled on my own sweet treat, I managed not to eat a bite (no, I didn't even lick the bowl, the beaters, the scraper, or my fingers) of Jade's gift.

However, once his cookies were finished I couldn't decide which recipe to try for my own - so I made two batches as a taste test for future cookie endeavors. (I particularly enjoy biscotti to fit the season, so I usually make a variation to suit my mood. For example, at Christmas I add chopped candied cherries and white chocolate with green sprinkles. In the summer, I like dried blueberries with lemon zest. You get the picture.) Since I was testing both recipes today, I decided to stick to plain vanilla as a baseline.

The first recipe I tried is called Laurie Pila's Low Carb Biscotti and was posted in the community recipes area of nigella.com http://www.nigella.com/recipes/view/laurie-pilas-low-carb-biscotti-from-www-lauriepila-com-446 .

Ingredients

½ cup almond meal

¼ cup soy flour                                               

2 tablespoons softened butter                                               

½ cup sweetener

1 medium egg                                              

½ teaspoon vanilla extract                                               

1 teaspoon baking powder                                               

½ teaspoon star anise

½ teaspoon lemon zest

 

Method

 

Preheat the oven to 350 degrees.

Mix together the softened butter and Splenda. Add the egg and vanilla extract and blend until smooth. (Use an electric hand-blender for best results.)

Add the almond flour, soy flour, baking powder, anise and lemon zest. Refrigerate this mixture for 15 minutes.

The dough will be very loose. Form the dough into a log on a parchment paper lined cookie tray. Flatten the log to 3/4 inch thickness.

Bake for 25 minutes, or until light golden. Remove from oven and let sit for 15 minutes. Cut each log into 1/4 inch slices on an angle.

Place these slices back on the cookie sheet and finish baking for 10 more minutes. Let cool for 15 minutes, then serve!

 

Because I made a baseline cookie for testing purposes, I did not add the anise or the lemon zest. In addition, I used liquid sucralose (which has 0 net carbs) instead of powdered sweetener. I also used carbalose flour instead of the soy flour because I didn't have the soy.

This is the baked initial log. It was easy to cut, and I only lost one slice to crumbling.

 

Here are the cut slices ready to go back into the oven for baking round two.

Here is the final product. The cookies are surprisingly tender, yet chewy. My husband and I both enjoyed them and would eat them again. The carb count total on these is .66 grams per cookie. (The entire batch is 7.95 net carbs with 2 grams coming from the almond meal, 4.75 grams coming from the carbalose flour, and 1.2 grams coming from the baking powder.) I ended up with 12 cookies from this recipe. If I make it again, I will certainly at least double it.

The next batch came from Laura Dolson (http://lowcarbdiets.about.com/od/cookies/r/low-carb-biscotti.html) at About.com.

Ingredients:

1 stick (1/2 cup) butter at room temperature

3 cups almond meal

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

2 teaspoons almond extract

1 teaspoon vanilla extract

sugar substitute equal to one cup sugar. Note: zero-carb liquid is preferred -- I used 24 drops of a concentrated form of sucralose (see note)

 

Preparation:

 

Preheat oven to 350 F. Cover a 10" X 15" baking sheet with parchment paper or a silicone mat, and lightly grease with butter or oil.
Mix butter, almond meal, baking powder, and salt together in a large mixing bowl. Beat until fully combined -- it should glom together.
Add wet ingredients: eggs, extracts, and sugar substitute. Beat until well-combined. The batter will be fairly stiff. (Note: I developed this recipe using the concentrated liquid sucralose. I'm guessing almost any sugar substitute would work. If you are using a powdered type, add it with the almond meal at the beginning, and be sure to add the carbs to the total.).
Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough. 
Turn the dough onto the baking sheet and form it into a rectangle about 1/2" - 3/4" high, 5 inches wide, and 14 inches long..
Bake until very lightly browned on top -- about 22-25 minutes. Remove from the oven and turn the oven down to 325. Let the cookies cool for 5-10 minutes, then cut into slices about 3/4 inch wide. Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned.

For this recipe, I used only vanilla extract (to make it comparable to the first one), and I chilled the dough before creating the log. The dough was pretty wet and a little sticky, but the final result was excellent.

 

Here are the cookies (which are about twice the size of the other batch because the log was much larger) before their second time in the oven. The recipe's author suggests cutting the cookies in half to make smaller portions, but I thought they were pretty in the larger size. (They also look more luxurious to me.)

These cookies are also tender and chewy. Though I didn't see much difference between the two recipes, my husband liked this set of cookies better. Once the decision was made, I decided to spruce them up with a little dark chocolate. (I used one ounce of unsweetened baking chocolate melted in the microwave with a little Crisco and liquid sucralose.) The total carb count for these lovelies is 1.l2 grams each - including the chocolate. The total for the batch is 12 grams for the almond flour, 3.6 grams for the baking powder, and 2 grams for the chocolate on about 10 cookies. I ended up with 17 large cookies in all, but only put chocolate on some of them. Without chocolate, the large cookies are .92 net carbs each. In addition, they are about twice the size of the cookies in the first batch. Thus, these are slightly lower in carbs (.46 compared to .66 grams) for the same size cookie.

Ultimately, I am saving the second recipe for future use and feel confident I'll have an excellent treat with my coffee for the coming seasons. Enjoy!