Ingredients:
4-6 tomatoes, beefsteak or equivalent
S&P
2 c ricotta
1 1/2 c shredded mozzarella or the Italian blend shredded cheese
1 1/2 c fresh Italian (flat-leaf) parsley, chopped
1 1/2 c fresh basil, chopped
2-3 cloves garlic, chopped
1 1/2 c grated Parmesan/Reggiano cheese
2 egg yolks
Directions:
Preheat the oven to 450
Make 8-12 tomato cups by cutting a small sliver off of both sides of the tomatoes (to create a flat bottom). Then cut the tomatoes in half from top to bottom (through the stem part), trim the stem off of both sides by notching it out of the tomato. Scoop the seeds and stuff from the middle of the tomatoes, leaving tomato cups. Be careful when scooping the stuff out of the tomato, as you don't want to puncture through the skin (helps it hold the cheese in better). Season the tomato cups with salt and pepper, set aside while you work on the filling.
Combine the ricotta, parsley, basil, garlic, and shredded cheese (but not the grated Parm). Season with s&p. Add the egg yolks and stir thoroughly. Spoon into the tomato cups. Sprinkle the top with the grated Parmesan/Reggiano cheese.
Arrange in a baking dish and bake for 15-17 minutes, or until bubbly and starting to brown.
Wednesday, June 17, 2009
Sunday, June 7, 2009
Creamed Spinach with Bacon
Ingredients:
6 slices bacon
EVOO
2 small onions, chopped
3 cloves garlic, minced
2 10 oz. packages of chopped spinach (okay if it's still frozen)
1 tsp freshly grated nutmeg
1 8 oz. package cream cheese
1/2 c. Parmesan cheese
1/4 c. heavy cream
Directions:
Preheat oven to 375.
In a heavy skillet, brown the 6 slices of bacon over medium heat until crispy. Remove the bacon from the skillet, and add about 2 tbsp EVOO. Chop the bacon, set aside.
Add the onions and cook until translucent. Add the garlic, and saute, but be careful not to burn the garlic!
Add the 2 packages of spinach to the skillet and the nutmeg. Cook until the spinach is thawed and all of the liquid has evaporated. Stir in bacon. Turn off the heat.
Microwave the cream cheese for 2 minutes on high or until soft. Stir in salt and pepper to the spinach, then stir in cream cheese, Parmesan cheese, and heavy cream.
Transfer to an 8' square baking dish that has been sprayed with Pam. Bake for 25-30 minutes or until heated through and bubbly.
Nutritional info:
(6 generous servings)
6 Servings 4.5 NET CARBS
Amount Per Serving
Calories 262.3
Total Fat 20.3 g
Saturated Fat 13.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 65.6 mg
Sodium 429.3 mg
Potassium 309.6 mg
Total Carbohydrate 7.3 g
Dietary Fiber 2.8 g
Sugars 0.1 g
Protein 11.0 g
Vitamin A 126.3 % Vitamin B-12 4.1 % Vitamin B-6 9.0 %
Vitamin C 18.4 % Vitamin D 1.3 % Vitamin E 1.0 %
Calcium 23.7 % Copper 7.0 % Folate 21.4 %
Iron 7.7 % Magnesium 15.1 % Manganese 38.1 %
Niacin 4.3 % Pantothenic Acid 2.3 % Phosphorus 14.1 %
Riboflavin 11.2 % Selenium 7.7 % Thiamin 7.2 %
Zinc 7.2 %
6 slices bacon
EVOO
2 small onions, chopped
3 cloves garlic, minced
2 10 oz. packages of chopped spinach (okay if it's still frozen)
1 tsp freshly grated nutmeg
1 8 oz. package cream cheese
1/2 c. Parmesan cheese
1/4 c. heavy cream
Directions:
Preheat oven to 375.
In a heavy skillet, brown the 6 slices of bacon over medium heat until crispy. Remove the bacon from the skillet, and add about 2 tbsp EVOO. Chop the bacon, set aside.
Add the onions and cook until translucent. Add the garlic, and saute, but be careful not to burn the garlic!
Add the 2 packages of spinach to the skillet and the nutmeg. Cook until the spinach is thawed and all of the liquid has evaporated. Stir in bacon. Turn off the heat.
Microwave the cream cheese for 2 minutes on high or until soft. Stir in salt and pepper to the spinach, then stir in cream cheese, Parmesan cheese, and heavy cream.
Transfer to an 8' square baking dish that has been sprayed with Pam. Bake for 25-30 minutes or until heated through and bubbly.
Nutritional info:
(6 generous servings)
6 Servings 4.5 NET CARBS
Amount Per Serving
Calories 262.3
Total Fat 20.3 g
Saturated Fat 13.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 65.6 mg
Sodium 429.3 mg
Potassium 309.6 mg
Total Carbohydrate 7.3 g
Dietary Fiber 2.8 g
Sugars 0.1 g
Protein 11.0 g
Vitamin A 126.3 % Vitamin B-12 4.1 % Vitamin B-6 9.0 %
Vitamin C 18.4 % Vitamin D 1.3 % Vitamin E 1.0 %
Calcium 23.7 % Copper 7.0 % Folate 21.4 %
Iron 7.7 % Magnesium 15.1 % Manganese 38.1 %
Niacin 4.3 % Pantothenic Acid 2.3 % Phosphorus 14.1 %
Riboflavin 11.2 % Selenium 7.7 % Thiamin 7.2 %
Zinc 7.2 %
Sunday, May 31, 2009
Beef Stroganoff, Slow Cooker
INGREDIENTS:
2 lbs. beef round, cut into 1' cubes
1 lg onion, chopped
8 oz canned sliced mushrooms, undrained (mushrooms aren't welcome in our home so I omitted it)
1 cup beef broth
1/2 tsp beef bouillon
2 tsp Worcestershire sauce
1 tsp paprika
8 oz. cream cheese
8 oz. sour cream
DIRECTIONS:
-Put beef into the slow cooker. Put the onion on top, then dump in the mushrooms, if you're using them, liquid and all.
-In a bowl, mix the beef broth, bouillon, Worcestershire, and paprika. Pour over the ingredients already in the slow cooker. Cover, and cook on low for 8-10 hours.
-When the time's up, cut the cream cheese into cubes and stir into the mixture until melted. Stir in the sour cream.
Yield:
8 servings
413 calories, 31g fat, 28g protein, 5 carbs, 1 fiber, 4g NET
2 lbs. beef round, cut into 1' cubes
1 lg onion, chopped
8 oz canned sliced mushrooms, undrained (mushrooms aren't welcome in our home so I omitted it)
1 cup beef broth
1/2 tsp beef bouillon
2 tsp Worcestershire sauce
1 tsp paprika
8 oz. cream cheese
8 oz. sour cream
DIRECTIONS:
-Put beef into the slow cooker. Put the onion on top, then dump in the mushrooms, if you're using them, liquid and all.
-In a bowl, mix the beef broth, bouillon, Worcestershire, and paprika. Pour over the ingredients already in the slow cooker. Cover, and cook on low for 8-10 hours.
-When the time's up, cut the cream cheese into cubes and stir into the mixture until melted. Stir in the sour cream.
Yield:
8 servings
413 calories, 31g fat, 28g protein, 5 carbs, 1 fiber, 4g NET
Celery Slaw
Celery Slaw
Celery paired with a mustard-mayonnaise dressing is a French favorite, best epitomized by the classic dish, celeri en remoulade. Although that recipe calls for celeriac (or celery root), not celery, the concept has been extended to this American-style slaw. For a more colorful slaw, add 1 cup of shredded carrots and/or red cabbage.
Serves 4 to 6
1 bunch celery, with leaves
1 tablespoon white wine vinegar (I used more like 3 tbsp)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed (I didn't have any so I omitted it)
1/4 cup extra-virgin olive oil
3/4 cup sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped red or green onions
Wash the celery well and pluck all leaves. Slice the stalks into very thin slices on the diagonal and place in a medium-size bowl. Finely chop the celery leaves and add to the bowl. Add the parsley and onions, and stir to combine.
In another small bowl, whisk together the vinegar, lemon juice, mustard, salt, celery seed, and sugar. Drizzle in the oil, whisking constantly to emulsify the dressing, then slowly add the sour cream. Stir the dressing into the celery, parsley, and onions.
Refrigerate the salad, covered, for at least 4 hours before serving to allow the flavors to develop.
Calories 160.0
Total Fat 15.5 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.4 g
Cholesterol 12.7 mg
Sodium 116.7 mg
Potassium 266.6 mg
Total Carbohydrate 5.1 g
Dietary Fiber 1.4 g
Sugars 0.1 g
Protein 1.6 g
Vitamin A 6.4 % Vitamin B-12 1.4 %
Vitamin B-6 4.1 % Vitamin C 10.4 % Vitamin D 0.0 %
Vitamin E 2.2 % Calcium 6.4 % Copper 1.9 %
Folate 6.3 % Iron 1.9 % Magnesium 3.2 %
Manganese 4.8 % Niacin 1.3 % Pantothenic Acid 2.5 %
Phosphorus 4.7 % Riboflavin 4.5 %
Selenium 1.9 % Thiamin 3.2 % Zinc 1.3 %
Celery paired with a mustard-mayonnaise dressing is a French favorite, best epitomized by the classic dish, celeri en remoulade. Although that recipe calls for celeriac (or celery root), not celery, the concept has been extended to this American-style slaw. For a more colorful slaw, add 1 cup of shredded carrots and/or red cabbage.
Serves 4 to 6
1 bunch celery, with leaves
1 tablespoon white wine vinegar (I used more like 3 tbsp)
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon celery seed (I didn't have any so I omitted it)
1/4 cup extra-virgin olive oil
3/4 cup sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped red or green onions
Wash the celery well and pluck all leaves. Slice the stalks into very thin slices on the diagonal and place in a medium-size bowl. Finely chop the celery leaves and add to the bowl. Add the parsley and onions, and stir to combine.
In another small bowl, whisk together the vinegar, lemon juice, mustard, salt, celery seed, and sugar. Drizzle in the oil, whisking constantly to emulsify the dressing, then slowly add the sour cream. Stir the dressing into the celery, parsley, and onions.
Refrigerate the salad, covered, for at least 4 hours before serving to allow the flavors to develop.
Calories 160.0
Total Fat 15.5 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.4 g
Cholesterol 12.7 mg
Sodium 116.7 mg
Potassium 266.6 mg
Total Carbohydrate 5.1 g
Dietary Fiber 1.4 g
Sugars 0.1 g
Protein 1.6 g
Vitamin A 6.4 % Vitamin B-12 1.4 %
Vitamin B-6 4.1 % Vitamin C 10.4 % Vitamin D 0.0 %
Vitamin E 2.2 % Calcium 6.4 % Copper 1.9 %
Folate 6.3 % Iron 1.9 % Magnesium 3.2 %
Manganese 4.8 % Niacin 1.3 % Pantothenic Acid 2.5 %
Phosphorus 4.7 % Riboflavin 4.5 %
Selenium 1.9 % Thiamin 3.2 % Zinc 1.3 %
Saturday, May 30, 2009
Asian Slow Cooker Short Ribs
Ingredients:
6 lb beef short ribs
3 tbsp oil
1 stalk celery, chopped
1/4 c shredded carrot
1/2 c chopped onion
2 tbsp grated fresh ginger root
6 tsp Chinese black bean sauce
3 tsp chili garlic paste
3 cloves garlic, crushed
1/4 c soy sauce
1 c dry red wine
2 c beef broth
1 tsp 5-spice powder
1 tbsp Splenda (equivalent Sweetzfree: 3 drops)
Guar or xanthan
-In a big, heavy skillet, brown the ribs all over in the oil. Transfer the ribs to your slow cooker.
-Add the celery, carrot, and onion to the skillet and saute over medium high heat until they soften and start to brown. Stir in the ginger, black bean sauce, chili garlic paste, and garlic, and saute for another couple of minutes. Now stir in the soy sauce, wine, broth, five-spice powder, and Splenda. Pour mixture over the ribs. Cover slow cooker, set it to low, and let it cook for 6-7 hours.
-When time's up, transfer the ribs to a platter and scoop vegetables into a blender with a slotted spoon. Add 2 cups of the liquid and run the blender until the vegetables are pureed. Thicken the sauce to heavy cream consistency with guar or xanthan and serve the sauce with the ribs.
Yields 12 servings, each serving has:
948 calories
86g fat
35g protein
3g carbs
Trace fiber
3g NET carbs
6 lb beef short ribs
3 tbsp oil
1 stalk celery, chopped
1/4 c shredded carrot
1/2 c chopped onion
2 tbsp grated fresh ginger root
6 tsp Chinese black bean sauce
3 tsp chili garlic paste
3 cloves garlic, crushed
1/4 c soy sauce
1 c dry red wine
2 c beef broth
1 tsp 5-spice powder
1 tbsp Splenda (equivalent Sweetzfree: 3 drops)
Guar or xanthan
-In a big, heavy skillet, brown the ribs all over in the oil. Transfer the ribs to your slow cooker.
-Add the celery, carrot, and onion to the skillet and saute over medium high heat until they soften and start to brown. Stir in the ginger, black bean sauce, chili garlic paste, and garlic, and saute for another couple of minutes. Now stir in the soy sauce, wine, broth, five-spice powder, and Splenda. Pour mixture over the ribs. Cover slow cooker, set it to low, and let it cook for 6-7 hours.
-When time's up, transfer the ribs to a platter and scoop vegetables into a blender with a slotted spoon. Add 2 cups of the liquid and run the blender until the vegetables are pureed. Thicken the sauce to heavy cream consistency with guar or xanthan and serve the sauce with the ribs.
Yields 12 servings, each serving has:
948 calories
86g fat
35g protein
3g carbs
Trace fiber
3g NET carbs
Beef and Broccoli (Slow Cooker)
Ingredients:
1 lb beef round, cut into 1 inch cubes
4 oz canned sliced mushrooms, drained (we don't like mushrooms, so we'll omit it and thereby lower the carb content, but I'm just reporting what the recipe says)
1 medium onion, cut into wedges
1/2 c beef broth
1 tsp beef bouillon concentrate
1 tbsp Splenda (or 3 drops Sweetzfree)
1 tsp grated fresh ginger root
1 tbsp dry sherry
2 tbsp soy sauce
1 clove garlic, crushed
1 tsp dark sesame oil
1 tbsp sesame seeds
2 c frozen broccoli florets
Guar or xanthan
-Combine the beef, mushrooms, onion, beef bouillon, Splenda, ginger, sherry, soy sauce, garlic, and sesame oil in your slow cooker. Sprinkle the sesame seeds on top. Cover, set to low, and cook for 8-10 hours.
-When time's up, add the broccoli to the slow cooker, re-cover, and let it cook another half hour. Thicken the juices with guar or xanthan.
Yield: 4 servings, each with:
314 calories
17g fat
29g protein
10g carbs
4g fiber
6 NET carbs (with the mushrooms and Splenda)
1 lb beef round, cut into 1 inch cubes
4 oz canned sliced mushrooms, drained (we don't like mushrooms, so we'll omit it and thereby lower the carb content, but I'm just reporting what the recipe says)
1 medium onion, cut into wedges
1/2 c beef broth
1 tsp beef bouillon concentrate
1 tbsp Splenda (or 3 drops Sweetzfree)
1 tsp grated fresh ginger root
1 tbsp dry sherry
2 tbsp soy sauce
1 clove garlic, crushed
1 tsp dark sesame oil
1 tbsp sesame seeds
2 c frozen broccoli florets
Guar or xanthan
-Combine the beef, mushrooms, onion, beef bouillon, Splenda, ginger, sherry, soy sauce, garlic, and sesame oil in your slow cooker. Sprinkle the sesame seeds on top. Cover, set to low, and cook for 8-10 hours.
-When time's up, add the broccoli to the slow cooker, re-cover, and let it cook another half hour. Thicken the juices with guar or xanthan.
Yield: 4 servings, each with:
314 calories
17g fat
29g protein
10g carbs
4g fiber
6 NET carbs (with the mushrooms and Splenda)
Wednesday, April 15, 2009
Refried Beans
Serves 6
Ingredients:
2 cans (15 ounce size) black soy beans (Eden Organics makes this)
6 bacon slices -- cut into tiny pieces
1 medium onion -- chopped (optional)
1 tablespoon butter
1/2 teaspoon garlic salt -- to taste (or minced fresh garlic)
1/8 teaspoon black pepper -- to taste
1/4 teaspoon chili powder -- to taste
2 tablespoons heavy cream or chicken broth or water
Directions:
In a large skillet, cook the bacon until done and somewhat crispy. Set aside.
If using onion and fresh garlic, add them to the bacon grease in the pan and saute until tender.
Drain black soy beans. Put them into blender and blend until smooth.
Add butter to the onions in the skillet, let it melt, then add the black soy beans, garlic salt (if fresh garlic was not used), black pepper and chili powder. Mix thoroughly.
Add crumbled bacon into the beans and mix.
Add cream and continue to cook on very low heat for 10 minutes or so.
Serve as side dish, dip, or accompaniment/ingredient for other Mexican dishes
Nutritional Info based on heavy cream instead of broth or water . . .
3.1 Net Carbs per serving
Nutrition Facts
6 Servings
Amount Per Serving
Calories 220.3
Total Fat 13.9 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 17.3 mg
Sodium 153.5 mg
Potassium 433.7 mg
Total Carbohydrate 11.7 g
Dietary Fiber 8.6 g
Sugars 1.2 g
Protein 15.2 g
Vitamin A 15.0% Vitamin B-12 2.1% Vitamin B-6 3.1%
Vitamin C 2.9% Vitamin D 1.0% Vitamin E 0.6%
Calcium 10.5% Copper 1.4% Folate 8.1%
Iron 18.5% Magnesium 18.6% Manganese 2.8%
Niacin 4.9% Pantothenic Acid 1.1% Phosphorus 20.9%
Riboflavin 11.1% Selenium 2.8% Thiamin 8.4%
Zinc 19.3%
Ingredients:
2 cans (15 ounce size) black soy beans (Eden Organics makes this)
6 bacon slices -- cut into tiny pieces
1 medium onion -- chopped (optional)
1 tablespoon butter
1/2 teaspoon garlic salt -- to taste (or minced fresh garlic)
1/8 teaspoon black pepper -- to taste
1/4 teaspoon chili powder -- to taste
2 tablespoons heavy cream or chicken broth or water
Directions:
In a large skillet, cook the bacon until done and somewhat crispy. Set aside.
If using onion and fresh garlic, add them to the bacon grease in the pan and saute until tender.
Drain black soy beans. Put them into blender and blend until smooth.
Add butter to the onions in the skillet, let it melt, then add the black soy beans, garlic salt (if fresh garlic was not used), black pepper and chili powder. Mix thoroughly.
Add crumbled bacon into the beans and mix.
Add cream and continue to cook on very low heat for 10 minutes or so.
Serve as side dish, dip, or accompaniment/ingredient for other Mexican dishes
Nutritional Info based on heavy cream instead of broth or water . . .
3.1 Net Carbs per serving
Nutrition Facts
6 Servings
Amount Per Serving
Calories 220.3
Total Fat 13.9 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 17.3 mg
Sodium 153.5 mg
Potassium 433.7 mg
Total Carbohydrate 11.7 g
Dietary Fiber 8.6 g
Sugars 1.2 g
Protein 15.2 g
Vitamin A 15.0% Vitamin B-12 2.1% Vitamin B-6 3.1%
Vitamin C 2.9% Vitamin D 1.0% Vitamin E 0.6%
Calcium 10.5% Copper 1.4% Folate 8.1%
Iron 18.5% Magnesium 18.6% Manganese 2.8%
Niacin 4.9% Pantothenic Acid 1.1% Phosphorus 20.9%
Riboflavin 11.1% Selenium 2.8% Thiamin 8.4%
Zinc 19.3%
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