italian spinach pie (lo-carb)

sherri, a friend from facebook, gave me a link for a yummy looking lo-carb recipe. i decided it would be good for supper because i had some fresh spinach that was beginning to wilt and i wanted to use it up. the recipe called for cottage cheese, but i didn't have any. i did; however, have some ricotta left over from my cheese cake making and decided to use that instead. i also doubled the recommended eggs so i could get more bulk with less carbs. i added some spices as there weren't very many and i'm a spicy kinda gal. anyway, here's the recipe. i must say, it was delicious.

1 cup ricotta cheese
8 eggs lightly beaten
1 cup shredded mozzarella
1/3 cup paremsean
1 tsp oregano (ground)
1/2 tsp black pepper
1/2 tsp salt
1 cup (blanched, drained and chopped) spinach
(1 frozen package would sub just great)

the recipe called for 7 oz roasted red peppers, but didn't have any handly.

blend all ingredients well. put in 9" deep dish pie plate and bake for 40 minutes at 350^o F or until center is set. toothpick and/or butter knife test will work.

servings 8: carbs per serving 1.75
carb counts are approximate. if you're not sure, be sure and look'em up.

lo-carbin' it

the holidays are here and still more to come and alas i'm on a diet (atkins), but all is not lost, because with a creative mind and the right ingredients, you can indulge and still not over-do it on the carbs. i did some searching and some experimenting and came up with a variety of recipes all using pretty much the same ingredients in different amounts coming up with tasty treats for those on the atkins trail.

all desserts are crust-less. you can add a crumb crust of choice, but this will raise your carb-count per serving.

as an added bonus, i also made some low-carb deviled eggs. these are generally low-carb anyway, but mayo has a few carbs and is usually full of other junk i don't want, so i made some changes and made some mayo-free deviled eggs.

enjoy. i know we did.


chocolate cheese mousse

3 T heavy whipping cream
3 T honey
1/8 tsp stevia extract (white powder)
2 cups ricotta cheese
1 tsp vanilla
3 oz (squares) of unsweet chocolate (i used bakers)
1/4 tsp sea salt

mix all ingredients except chocolate in food processor until smooth. it will go better if the cheese is room temp before you begin. melt the chocolate. pour into food processor and blend until smooth (no streaks). add more stevia if necessary. pour into pie plate or bowl and chill. top with whipped cream (1/32 tsp stevia and 1 tsp vanilla per cup cream) and serve.

8 servings: approx. 9.4 carbs per serving



cinnamon-vanilla cheese mousse

this recipe is almost the same as above with no chocolate and less honey for lower carbs.

3 T heavy whipping cream
1 T honey
1/8 tsp stevia extract (white powder)
2 cups ricotta cheese
1 tsp vanilla
1/4 - 1/2 tsp cinnamon and/or nutmeg
1/4 tsp sea salt

mix all ingredients in food processor until smooth. it will go better if the cheese is room temp before you begin. add more stevia if necessary. pour into pie plate or bowl and chill. top with whipped cream (1/32 tsp stevia and 1 tsp vanilla per cup cream) and serve.

try variations using lemon extract, raspberry extract or orange/lemon rinds, etc. for a different splash of flavor.

8 servings: approx. 5.1 carbs per serving



baked ricotta custard

1 cup ricotta cheese
4 oz (1/2 block) cream cheese
1 large egg
1 large egg white
1/4 cup heavy whipping cream
cinnamon (optional)
1 tsp vanilla
1 T honey
1/8 tsp stevia extract (white powder)

preheat oven to 250^oF. in food processor, beat ricotta and cream cheese together until smooth. add honey and stevia and mix well. add remaining ingredients and mix until blended. pour into quiche pan, pie plate or custard ramekins. place baking dish(es) into larger baking dish. fill larger dish with hot water to about 1/2 the level of the smaller baking dish(es). baked until custard is set (about 45 minutes). remove from oven and cool. chill. top with whipped cream (1/32 tsp stevia and 1 tsp vanilla per cup cream) and serve.

8 servings: approx. 4.6 carbs per serving



raspberry ricotta cheesecake

1 1/2 cup ricotta cheese
12 oz (1 1/2 bricks) cream cheese
4 eggs
1/4 cup sour cream
1.5 tsp vanilla
2-3 T raspberry extract (optional or replace with lemon or other flavors)
1.5 tsp white vinegar (or lemon juice)
2 T honey
1/8 tsp stevia

beat cream cheese and ricotta cheese in food processor until creamy and smooth. add all other ingredients and mix. scrape sides of processor bowl 2 to 3 times and remix making sure to incorporate all lumps and ingredients. pour into quiche dish, glass pie plate or springform pan.

i baked this at 350^oF for an hour according to instructions, but i got some overbrowning. you might want to use other cheesecake directions and cook slower at lower temps.

place in larger pan with water about 1 inch deep. bake for 60-90 minutes or until middle is set and soft or until knife inserted comes out clean.

remove from oven. chill (overnight is best.) serve with organic blueberries and/or whipped cream (1/32 tsp stevia and 1 tsp vanilla per cup cream) .

8 servings: approx. 9.75 carbs per serving w/o blueberries -- add approx 1 carb for every T blueberries added.



deviled eggs (mayo-free)

1 dozen eggs (boiled, peeled halved and emptied.)
2 T butter room temp
1-2 T mustard prepared
1 tsp onion powder
1 T parmesean cheese
heavy whipping cream
salt & pepper to taste
dash of tabasco or ground red pepper (optional)
paprika to sprinkle on top

add egg yolks, butter, mustard, onion powder, cheese, salt, pepper and tabasco to mixing bowl or food processor. blend until crumbly. add whipping cream 1-2 T at a time and blend again until desired consistancy. spoon egg filling into ziplock bag or icing bag. cut hole in corner of ziplock bag and squeeze filling into egg-white halves. sprinkle with paprika if desired. chill.

these are virtually carb-free. read your labels if you're not sure and enjoy!

kimchi

also gimchi, kimchee, or kim chee

a traditional condiment in Korea. thanks to the heritage of my mother-in-law, i was introduced to this wonderfully healthy food many years ago and with some perserverance and practice, i've come to perfect my own recipe which tastes 'almost as good as mom's' according to my adoring husband (and children).

most of this is done by taste and site, but i've attempted to put measurements on everything to help you get started. if you're just not sure how it should taste, drop by the Asian market and pick up a small jar and try it. most often these are already sour, but good. we like ours fresh through sour and thus enjoy making our own.

you'll need:

*large bowl with sealable lid
*1 gallon GLASS jar
(fermented foods should never be stored in plastic or metal containers.)

*3 small to medium heads nappa (baechu/Chinese) cabbage (5 lbs)
*5-10 chopped scallions
*sea salt (table or pickling may be substituted)

*1/2 cup of Korean red pepper flakes (kochu karu)
--may substitute the cheap ground red pepper from the Walmart. i've known some to substitute cayenne, but it's a different flavor and it's much hotter, so the amounts would be significantly less.

*3 tablespoons minced garlic
*½ - 1 tablespoon sugar

*1 tablespoon kimchi sauce (also called fish sauce/nuoc mam) optional

*½ tablespoon
*minced ginger root (very strong flavor – i leave this out)

*surgical type gloves to protect hands from hot pepper (spoon may be used)



~cut cabbage into 1-2 inch squares.
(this is preference, many cut in strips or leave heads intact and merely slice them lengthwise like a banana peel.)

~spread a layer in large bowl and sprinkle with sea salt.
~continue layers of cabbage and salt until all cabbage is in bowl.
~put lid on bowl and let cure for about until cabbage is limp and will not snap when you try to break it in two (about 2-3 hours).
~rinse 3-4 times thoroughly and drain DO NOT SQUEEZE.
~taste and if too salty, rinse and drain again.
~salt again to taste (if needed).
~add all other ingredients and mix with gloved hand.

NOTE: add hot pepper a little at a time until desired hot. i've practiced with this and we like 1/2 cup but you might like a little less. if you don't add enough, when the cabbage sours, "sour" is all you will taste.

~put in smallest jar possible and cover.
~refrigerate and serve.

NOTE: flavor is best after at least 24 hours to allow flavors to mix. refrigeration is not necessary for preservation if veggies were cured correctly (if it molds, revisit your curing/salting methods); however, leaving it out at temps above that of your fridge will speed up fermentation and thus will make it sour much more quickly. we prefer to eat it fresh and at all stages of fermentation until it just gets too sour to stand the smell. at this point, we grind it up and throw it in the mondu (recipe to be posted later) or we cook it with some chicken.

korean hot pork

2-3 lbs pork shoulders or pork loin roast (or any pork chop) sliced to bite-size with bone and most of the fat removed
1 tsp sugar or honey
black pepper
6-10 chopped scallion onions
3 cloves minced garlic
2-4 tbsp korean hot sauce (see pictures below)

Mix thoroughly (may marinate overnight if desired). Simmer in fry or sauce pan until pork is cooked and tender (about 1/2 hour). Serve with rice.



Korean hot bean paste/hot pepper paste/fermented hot bean paste:

(click to enlarge photos)

groovy green beans

i love these things. i've tried a dozen different ways and they are all wonderful and healthy too!

all the measurements below are for one person, cuz nobody else in my family eats these.

be brave and try substitutions. i've tried several and truly, if you cook the beans right, everything else is just grand.




4 oz frozen green beans (about 1/3 bag)
3 slices of bacon chopped OR 4 oz chicken breast chopped OPTIONAL
2 tablespoons tallow, butter or olive oil (if you don't use bacon)
1/4-1/2 tsp toasted sesame seeds (could sub sesame oil for oil and seeds)
2 tablespoons FRANK'S® hot sauce
salt and pepper to taste
Parmesan cheese
1/2-1 cup shredded cheese (i've used taco flavored, sharp cheddar and mozzarella) OPTIONAL
1/2 medium yellow onion sliced or chopped bite size
1 clove garlic chopped

if using bacon, cook with onions until bacon is almost done.
if using chicken, heat fat in pan. add onions and chicken and cook until chicken is almost done.
if no meat is used heat oil in pan (meat flavored is best for maximum yumminess)

add green beans. add garlic, sesame seeds, FRANK'S® hot sauce, salt and pepper. mix well and allow to cook until beans are desired tenderness (3-6 minutes). sprinkle Parmesan over entire dish. add cheese if desired and cover for a minute or two to allow the cheese(s) to melt.

that's it! i've considered adding mushrooms, but haven't yet. the picture is what it looks like with chicken in it. they all taste the same and yet different and did i mention--tasty?

enjoy!

TGIFridays spinach dip clone

tonight i got a hankerin' for TGIFriday's tuscan spinach dip. love, love, love the stuff. the frozen from the store stuff is OK, but it's a bit on the greasy side and tooooooo many bad preservatives, so i finally decided to make my own. couldn't get TGIFriday's to give me their recipe...lol, so i searched around the net and found a couple of recipes, did a bit of juggling and came up with a hit!

this stuff was fabulous!!!!!

• 10 oz frozen spinach thawed, squeezed, drained
• 9 oz artichoke hearts chopped, squeezed, drained (i used canned)
• 1/2 cup Romano cheese (i used the Kraft brand 3 cheese Parmesan sprinkle stuff)
• 4 oz shredded mozzarella cheese
• 4 oz (1/2 brick) cream cheese softened
• 1/2 cup sour cream
• 1 egg
• 3 cloves fresh garlic minced
• 1 medium yellow onion chopped
• 2 tablespoons olive oil
• 1 tablespoon olive oil (for skillet)
• 1/4 tsp black pepper

1. preheat oven to 375 degrees.
2. in skillet, saute onions and garlic until nearly brown and transparent.
3. in a bowl, mix together egg & oil until well emulsified.
4. add cream cheese and sour cream and mix well.
5. fold in remaining ingredients, including sauteed veggies.
6. spread in 2-3 quart casserole dish and bake for 25 minutes.
7. serve with pita, tortilla chips or crackers.

seriously HOT wings

just tried this recipe tonite and it was wonderful. not your typical tasting hot wing. more like terriaki chicken with a kick. very good served with rice for you hot hot hot wings lovers.

http://www.seriouseats.com/recipes/2009/09/sriaracha-hot-buffalo-wings-recipe.html

just like the author of the recipe, i've always been a fan of Frank's hot sauce on my hot wings. i don't think these are a substitute, merely another wonderful addition to my recipe book.

another herbal concoction

this stuff is my newest concoction for drinking in the evening or anytime i don't want coffee...it's sweet & yummy

3 T catnip
3 T oatstraw
4 T orange peel
3 tsp unprocessed stevia herb
30-36 whole cloves
1 gallon water


for 1-2 cups, use about 1/2 teaspoon of catnip, oatstraw and stevia, 3/4 teaspoon orange peel, and 2-3 cloves...enjoy!

if you want to use processed stevia, leave out this measurement and sweeten to taste after the tea is made. i'm sure it will work fine, but i really enjoy the more natural flavor that the raw herb provides.

hot wings (or legs)

for supper tonight...mmmmm...family favorite

2 1/2 lbs chicken wings or 6-8 chicken legs
(I actually used 5 legs, but we like extra sauce for the rice)
1/3 cup hot melted butter
1/2 cup FRANK'S® REDHOT® - Hot Cayenne Pepper Sauce

Deep fry wings at 400 degrees for 15 minutes (or legs for 25 minutes). Remove from fat and drain. Mix butter and hot sauce together. Pour over chicken in a casserole dish or large bowl. Spoon extras over chicken until well coated. Serve with rice or your favorite hot wings sauce.