NOT LC, but something that sounds yummy . . . for the non-LCers out there . . .
Apple Butter Recipe
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Ingredients
* 4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
* 1 cup apple cider vinegar
* 2 cups water
* Sugar (about 4 cups, see cooking instructions)
* Salt
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon allspice
* Grated rind and juice of 1 lemon
Equipment Needed
* 1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
* A food mill or a chinois sieve
* A large (8 cup) measuring cup pourer
* 6-8 8-ounce canning jars
Method
Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Makes a little more than 3 pint jars.
from: http://www.elise.com/recipes/archives/000119apple_butter.php
Monday, November 17, 2008
Monday, November 3, 2008
FUDGE!
This sounds really good . . . let me know if anyone tries it!
No Hidden Carb Fudge
This recipe makes 4 servings.
2 oz cream cheese (use the expensive kind with less starch filler)
1 oz baker's chocolate (the kind with NO sugar.)
1 tbs DaVinci Vanilla Sugar Free Syrup (OR substitute 1 tbs Splenda and 1 tsp vanilla)
2 Tbs Cream
Melt the chocolate in the bottom of a greased small saucepan at low heat.
Add the cream cheese and stir in with the chocolate. Add cream and simmer. Add the DaVinci syrup (or Splenda and vanilla) and stir in. If it isn't sweet enough, add a tiny bit more syrup or Splenda
until it tastes right. Cook until it starts to thicken. Take off the stove. Grease a small bowl or individual pie plate. Spoon fudge into bowl or plate. Chill in refrigerator until hard. Cut into 4 pieces. Enjoy!
Makes 4 servings. Per serving: 2 gm carb 1 gm protein 9.8 gm fat. 99 calories.
from: http://www.phlaunt.com/lowcarb/19060001.php
No Hidden Carb Fudge
This recipe makes 4 servings.
2 oz cream cheese (use the expensive kind with less starch filler)
1 oz baker's chocolate (the kind with NO sugar.)
1 tbs DaVinci Vanilla Sugar Free Syrup (OR substitute 1 tbs Splenda and 1 tsp vanilla)
2 Tbs Cream
Melt the chocolate in the bottom of a greased small saucepan at low heat.
Add the cream cheese and stir in with the chocolate. Add cream and simmer. Add the DaVinci syrup (or Splenda and vanilla) and stir in. If it isn't sweet enough, add a tiny bit more syrup or Splenda
until it tastes right. Cook until it starts to thicken. Take off the stove. Grease a small bowl or individual pie plate. Spoon fudge into bowl or plate. Chill in refrigerator until hard. Cut into 4 pieces. Enjoy!
Makes 4 servings. Per serving: 2 gm carb 1 gm protein 9.8 gm fat. 99 calories.
from: http://www.phlaunt.com/lowcarb/19060001.php
Zuppa Toscana
An LC version of the Olive Garden's soup, apparently
1 (16 ounce) package Italian sausage (removed from casings)
1 small head cauliflower
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder (you could also use chicken broth, or boullion cubes)
2 quart water
4 TBSP heavy whipping cream just about
Directions
Sauté the sausage until cooked through, make sure you've removed them from their casings.
Add garlic to a separate saucepan and cook an 1 minute in a little oil. Add chicken base or bouillon, water, and cauliflower, simmer 15 minutes.
Add sausage, kale, and cream. Simmer 4 minutes and serve. This serves about 4-6 depending on the size of the bowl.
from: http://forum.lowcarber.org/showthread.php?t=144020-Alison
1 (16 ounce) package Italian sausage (removed from casings)
1 small head cauliflower
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder (you could also use chicken broth, or boullion cubes)
2 quart water
4 TBSP heavy whipping cream just about
Directions
Sauté the sausage until cooked through, make sure you've removed them from their casings.
Add garlic to a separate saucepan and cook an 1 minute in a little oil. Add chicken base or bouillon, water, and cauliflower, simmer 15 minutes.
Add sausage, kale, and cream. Simmer 4 minutes and serve. This serves about 4-6 depending on the size of the bowl.
from: http://forum.lowcarber.org/showthread.php?t=144020-Alison
Italian Wedding Soup
Large can or homemade low sodium chicke stock
Place in large pot and heat to simmer
1 bag baby spinach
Meatballs are made with 1 lb. turkey burger (breast meat)
1 tsp oregano
1 tsp rosemary
2 tsp fresh garlic minced
1 whole egg
salt and pepper
(or you can use premade meatballs, just be sure there is no added bread)
Gently combine above ingredients and then
While stock heats, roll little meat balls, about 1/2 to 1 inch in size
Once stock is simmering drop in meatballs and cook til they rise up to the top
then add the spinach and simmer about 10 minutes, or just until the spinach has wilted.
from: http://forum.lowcarber.org/showthread.php?t=227431-Alison
Place in large pot and heat to simmer
1 bag baby spinach
Meatballs are made with 1 lb. turkey burger (breast meat)
1 tsp oregano
1 tsp rosemary
2 tsp fresh garlic minced
1 whole egg
salt and pepper
(or you can use premade meatballs, just be sure there is no added bread)
Gently combine above ingredients and then
While stock heats, roll little meat balls, about 1/2 to 1 inch in size
Once stock is simmering drop in meatballs and cook til they rise up to the top
then add the spinach and simmer about 10 minutes, or just until the spinach has wilted.
from: http://forum.lowcarber.org/showthread.php?t=227431-Alison
Broccoli and Cheese Soup
1 can chicken broth
16 oz shredded cheese (about 4 cups)
1 cup heavy whipping cream
1/4 cup sour cream
1-2 cups broccoli florets (or I can see that chopped broccoli might be really tasty)
Heat broth and cheese on low heat until cheese is melted. Add heavy cream and sour cream, stirring frequently. Increase heat to medium low, until bubbles begin to form on the top of the soup. Add broccoli florets. Cover and simmer 10-15 minutes, or until broccoli is tender. Check frequently to avoid boiling over. Makes about 6 servings.
TOTAL Per Serv
Cals 3001 500
Fat 262 44
Sat Fat 164 27
Poly Fat 9 2
Mono Fat 75 13
Carbs 31 5
Fiber 9 2
Prot 140 23
from: http://forum.lowcarber.org/showthread.php?t=183681-Alison
16 oz shredded cheese (about 4 cups)
1 cup heavy whipping cream
1/4 cup sour cream
1-2 cups broccoli florets (or I can see that chopped broccoli might be really tasty)
Heat broth and cheese on low heat until cheese is melted. Add heavy cream and sour cream, stirring frequently. Increase heat to medium low, until bubbles begin to form on the top of the soup. Add broccoli florets. Cover and simmer 10-15 minutes, or until broccoli is tender. Check frequently to avoid boiling over. Makes about 6 servings.
TOTAL Per Serv
Cals 3001 500
Fat 262 44
Sat Fat 164 27
Poly Fat 9 2
Mono Fat 75 13
Carbs 31 5
Fiber 9 2
Prot 140 23
from: http://forum.lowcarber.org/showthread.php?t=183681-Alison
Cat's Breath Soup???
2 qts water & 8 boullion cubes (or 2qts your choice of stock)
2# chopped broccoli(fresh or frozen)*
1 cup heavy whipping cream
4oz butter
4oz shredded cheese(Cheddar for broccoli, Mozz. or Mont. Jack for Mushroom)
Bring water to a boil & add bouillion cubes, stir 'til dissolved
OR
Bring 2 qts. of stock to a boil
-----------------------------------------------------
Add 4oz butter, stir until dissolved
Add chopped broccoli, bring back to boil for 15 minutes.
Turn down to simmer - cover for 30min.
Stir in 1 cup of heavy whipping cream slowly
Keep at simmer for 10 more minutes.
Ready to serve! (Salt to taste)
Dole into bowls & sprinkle shredded cheese on top
Stir in & enjoy!
Warm & satisfying - a good way to get your green carbs & fat in!
With Stock:
13%Carb/10%Protein/77%Fat
56.7g 45.3g 156.0g Calories: 1706
With Bouillion:
13%Carb/9%Protein/78%Fat
59.9g 40.9g 157.4g Calories: 1719
*SUBSTITUTE: USE 2#MUSHROOMS IN PLACE OF BROCCOLI -MMM
from: http://forum.lowcarber.org/showthread.php?t=340692&page=2&pp=15
2# chopped broccoli(fresh or frozen)*
1 cup heavy whipping cream
4oz butter
4oz shredded cheese(Cheddar for broccoli, Mozz. or Mont. Jack for Mushroom)
Bring water to a boil & add bouillion cubes, stir 'til dissolved
OR
Bring 2 qts. of stock to a boil
-----------------------------------------------------
Add 4oz butter, stir until dissolved
Add chopped broccoli, bring back to boil for 15 minutes.
Turn down to simmer - cover for 30min.
Stir in 1 cup of heavy whipping cream slowly
Keep at simmer for 10 more minutes.
Ready to serve! (Salt to taste)
Dole into bowls & sprinkle shredded cheese on top
Stir in & enjoy!
Warm & satisfying - a good way to get your green carbs & fat in!
With Stock:
13%Carb/10%Protein/77%Fat
56.7g 45.3g 156.0g Calories: 1706
With Bouillion:
13%Carb/9%Protein/78%Fat
59.9g 40.9g 157.4g Calories: 1719
*SUBSTITUTE: USE 2#MUSHROOMS IN PLACE OF BROCCOLI -MMM
from: http://forum.lowcarber.org/showthread.php?t=340692&page=2&pp=15
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