These are really good, and freeze well.
1 1/4 lbs. gr. beef
1 1/2 tsp minced garlic
1/2 tsp salt
1 tsp dried oregano
1/4 tsp pepper
10 oz. pkg chopped Spinach, thawed and dry
1 C. cooked brown rice
3/4 C. chopped onion
2 Cups Marinara (Leave out if you are Stage 1 Feingold)
Mix all ingredients + 2 T. of the Marinara in bowl.
Shape into 60 1-inch balls, place in greased pan. Bake 25 min.
Top with sauce in crock pot for appetizers.
Each meatball is 2.2 protein and 1.2 carbs.
Tuesday, June 20, 2006
Monday, June 19, 2006
Zucchini Pie
This recipe uses those zucchinis that get missed in the garden until they're too big to use for much else. Makes filling for a 9" 2 crust pie.
8 cups of peeled and sliced zucchini (slice as you would apples, removing all seeds)
1-1/2 cups sugar
1/2 cup flour
1 cube butter
1/4 tsp. nutmeg
1-1/2 tsp cinnamon
2/3 cup fresh lemon juice (I use Minute Maid frozen juice)
Mix all together and cook on stovetop for 30 minutes. Bake using your favorite 2 crust pie crust recipe at 400 degrees for 50-60 minutes until crust is nice and brown.
I make the filling ahead of time as the zucchinis become available and freeze it. Just thaw when you get a hankering for "apple" pie.
8 cups of peeled and sliced zucchini (slice as you would apples, removing all seeds)
1-1/2 cups sugar
1/2 cup flour
1 cube butter
1/4 tsp. nutmeg
1-1/2 tsp cinnamon
2/3 cup fresh lemon juice (I use Minute Maid frozen juice)
Mix all together and cook on stovetop for 30 minutes. Bake using your favorite 2 crust pie crust recipe at 400 degrees for 50-60 minutes until crust is nice and brown.
I make the filling ahead of time as the zucchinis become available and freeze it. Just thaw when you get a hankering for "apple" pie.
Sunday, June 04, 2006
Oatmeal Cream Pies (Like Little Debbie's Cookies)
COOKIES
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 1/2 cups all purpose flour
1/2 tsp salt1 tsp baking soda
1/8 tsp cinnamon
1 1/2 cups oats
CREAM FILLING
2 tsp very hot water
1/4 tsp salt
2 cups marshmallow cream (one 7oz jar) (We use Ricemellow)
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Preheat oven to 350.
In a large bowl combine the flour, salt, baking soda, and cinnamon.
Combine the dry ingredients with the wet ingredients. Mix in the oats. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookes are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.
While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in very hot water. Set this solution aside to cool.
Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
Assemble each cream pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich.
Makes 2 dozen.
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tbsp molasses
1 tsp vanilla
2 eggs
1 1/2 cups all purpose flour
1/2 tsp salt1 tsp baking soda
1/8 tsp cinnamon
1 1/2 cups oats
CREAM FILLING
2 tsp very hot water
1/4 tsp salt
2 cups marshmallow cream (one 7oz jar) (We use Ricemellow)
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Preheat oven to 350.
In a large bowl combine the flour, salt, baking soda, and cinnamon.
Combine the dry ingredients with the wet ingredients. Mix in the oats. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookes are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook - when cooled, the cookies should be soft and chewy.
While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in very hot water. Set this solution aside to cool.
Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
Assemble each cream pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich.
Makes 2 dozen.
Monday, May 22, 2006
Onion Cheese Frittata (LC, FG1)
Onion Cheese Frittata
2 Tbsp. oil
1 small onion, minced
1/2 cup parmesan cheese
6 eggs
1/2 tsp oregano
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Set oven to 350. In cast iron pan, saute onion in oil, mix all other ingredients together, and pour over onion, bake for 30 min.
2 Tbsp. oil
1 small onion, minced
1/2 cup parmesan cheese
6 eggs
1/2 tsp oregano
1/8 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Set oven to 350. In cast iron pan, saute onion in oil, mix all other ingredients together, and pour over onion, bake for 30 min.
Friday, April 28, 2006
Simply the Best Turkey Ever
This really is the best I've ever made, and honestly, the best I've ever HAD.
Start with a natural turkey, no nastiness injected into it.
Soak it in a brine of 1 cup salt, 1/4 cup sugar per gallon of water. Soak for at least 12 hours, I did mine for about three days.
Drain off, let sit, uncovered, in fridge for at least one day so the skin dries out.
Place on rack in pan, sprinkle with pepper and sage. Tent with foil.
Roast at 325 for as many hours as recommended in any cooking guide. (Our ten pounder took about 3 1/2 hours.) Should register between 180-185 degrees.
Let set for at least 1/2 an hour before carving.
The moistest, most wonderful tasting bird you'll ever have. I promise.
Start with a natural turkey, no nastiness injected into it.
Soak it in a brine of 1 cup salt, 1/4 cup sugar per gallon of water. Soak for at least 12 hours, I did mine for about three days.
Drain off, let sit, uncovered, in fridge for at least one day so the skin dries out.
Place on rack in pan, sprinkle with pepper and sage. Tent with foil.
Roast at 325 for as many hours as recommended in any cooking guide. (Our ten pounder took about 3 1/2 hours.) Should register between 180-185 degrees.
Let set for at least 1/2 an hour before carving.
The moistest, most wonderful tasting bird you'll ever have. I promise.
Saturday, April 15, 2006
Baked French Toast
For Debbie B...
1 large loaf of bread (the drier, the better)
12 eggs
2 cups of milk, give or take
Sugar (to taste, 1/2 cup is a good place to start) or pancake syrup
1/2 brick of cream cheese
vanilla or maple flavoring
blueberries or other fruit, optional
Chunk the bread and place half in 13x9 pan. Chunk the cream cheese into small squares, layer over bread, put your layer of fruit, if using, and top with the rest of the bread chunks.
In a bowl, combine eggs, milk, sweetener, flavoring. Mix well, pour over bread. Cover with foil and refrigerate overnight.
Pull out 1/2 and hour before baking, uncover and bake for about one hour at 350, test for doneness. (If you forget to pull it out early, extend the baking time a bit.)
You can top with fruit, syrup, powdered sugar, whatever you like.
I also add coconut sometimes. It's very versatile.
1 large loaf of bread (the drier, the better)
12 eggs
2 cups of milk, give or take
Sugar (to taste, 1/2 cup is a good place to start) or pancake syrup
1/2 brick of cream cheese
vanilla or maple flavoring
blueberries or other fruit, optional
Chunk the bread and place half in 13x9 pan. Chunk the cream cheese into small squares, layer over bread, put your layer of fruit, if using, and top with the rest of the bread chunks.
In a bowl, combine eggs, milk, sweetener, flavoring. Mix well, pour over bread. Cover with foil and refrigerate overnight.
Pull out 1/2 and hour before baking, uncover and bake for about one hour at 350, test for doneness. (If you forget to pull it out early, extend the baking time a bit.)
You can top with fruit, syrup, powdered sugar, whatever you like.
I also add coconut sometimes. It's very versatile.
Wednesday, April 05, 2006
Rugelach
Continuing in my Jewish theme....My dear pal PamLa shared this recipe with me, since my search was failing. The ones I have had are Cinnamon, and they were wonderful!! They hold a special place in my heart, as I bought these and took them to my dad when he was dying. We had removed all treatment, except pain control, and my diabetic dad had the BEST time, having all those treats with no one yelling at him! ;o) He thought these were wonderful, and they will forever more remind me of dad.
So here you go....
http://www.jewish-food.org/recipes/classrug.htmSource
The Jewish Holiday Baker, by Joan Nathan, Random House, 1997
Yield: 64 servings
THE DOUGH:
8 ounces cream cheese - at room temperature
1 cup unsalted butter - at room temperature
2 cups unbleached all-purpose flour
Confectioners' sugar
APRICOT FILLING:
1 cup thick apricot preserves3/4 cup walnuts - roughly chopped
CHOCOLATE FILLING:
1 cup shaved bittersweet chocolate - preferable imported1/4 cup sugar
CINNAMON-SUGAR FILLING:
1/4 cup unsalted butter - melted
1/2 cup sugar
2 teaspoons cinnamon
The dough:
1. Place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Filling and baking the rugelach:
2. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with baking parchment.
3. Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.
4. Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.
Note: Probably the most popular of American Jewish cookies, this horn-shaped treat was made in Europe with butter; cream cheese was added in this country. I love Ann's version: it has no sugar in the dough but a sprinkling on top of the finished cookie. She also uses this dough to make hamantashen.
So here you go....
http://www.jewish-food.org/recipes/classrug.htmSource
The Jewish Holiday Baker, by Joan Nathan, Random House, 1997
Yield: 64 servings
THE DOUGH:
8 ounces cream cheese - at room temperature
1 cup unsalted butter - at room temperature
2 cups unbleached all-purpose flour
Confectioners' sugar
APRICOT FILLING:
1 cup thick apricot preserves3/4 cup walnuts - roughly chopped
CHOCOLATE FILLING:
1 cup shaved bittersweet chocolate - preferable imported1/4 cup sugar
CINNAMON-SUGAR FILLING:
1/4 cup unsalted butter - melted
1/2 cup sugar
2 teaspoons cinnamon
The dough:
1. Place the cream cheese and the butter in an electric mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
Filling and baking the rugelach:
2. Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with baking parchment.
3. Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. Roll the balls out into 4 circles about 1/8 inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then the combined cinnamon and sugar.
4. Using a dull knife, cut each circle of dough into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the parchment-lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool. Sprinkle the apricot and chocolate rugelach with confectioners' sugar just before serving.
Note: Probably the most popular of American Jewish cookies, this horn-shaped treat was made in Europe with butter; cream cheese was added in this country. I love Ann's version: it has no sugar in the dough but a sprinkling on top of the finished cookie. She also uses this dough to make hamantashen.
Tuesday, April 04, 2006
Jewish Apple Cake
My pastor's wife made this for a dinner we had with missionaries from Hananeel House, and it was WONDERFUL! Now, I love all things apple, so I'm not surprised *I* liked it, but EVERYONE loved it!!!
I'm making it for Easter dinner this year.
Cake Layer
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil (1/2 oil, 1/2 applesauce for lower fat)
4 eggs
1/2 cup orange juice (going to use lemonade - dd is allergic to oranges)
2 1/2 teaspoons vanilla extract
Apple Layer
4 large or 5 medium apples - peeled, cored and sliced (Or pears, for Feingold stage one)
2 teaspoons ground cinnamon
6 teaspoons brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch tube pan.
Combine the apples, ground cinnamon and the 6 teaspoons of brown sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan.
Top with apple/cinnamon sugar mixture.
Pour the remaining batter over the top.
Bake for 70 to 90 minutes, checking after 50 minutes or so.
Let cool completely in pan.
I'm making it for Easter dinner this year.
Cake Layer
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil (1/2 oil, 1/2 applesauce for lower fat)
4 eggs
1/2 cup orange juice (going to use lemonade - dd is allergic to oranges)
2 1/2 teaspoons vanilla extract
Apple Layer
4 large or 5 medium apples - peeled, cored and sliced (Or pears, for Feingold stage one)
2 teaspoons ground cinnamon
6 teaspoons brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch tube pan.
Combine the apples, ground cinnamon and the 6 teaspoons of brown sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan.
Top with apple/cinnamon sugar mixture.
Pour the remaining batter over the top.
Bake for 70 to 90 minutes, checking after 50 minutes or so.
Let cool completely in pan.
Monday, March 27, 2006
Thin Pizza Crust
Thanks to Tiata!!! This is REALLY good!!
This makes enough dough for one 12 inch pizza.
.25 oz. active dry yeast (1.5 tsp)
1/4 tsp granulated sugar
3/4 cup 110 degree water (luke warm)
1 3/4 cups all purpose flour (I had to add more!!)
1/2 tsp salt
Disolve yeast and sugar in water and allow to stand for 8 munites
In a seperate bowl combine flour and salt
Pour yeast mixture over flour mixture and mix well with heavy spoon
Turn dough onto floured surface and knead for 2 minutes
Working from the edges to the center press dough into 12 inch circle (I use a rolling pin)
Place on lightly greased pizza pan and strech edges to edge of pan
Spread dough with sauce, cheese and toppings.
Bake at 500 degree oven for 8-12 minutes or until edges are golden brown.
This makes enough dough for one 12 inch pizza.
.25 oz. active dry yeast (1.5 tsp)
1/4 tsp granulated sugar
3/4 cup 110 degree water (luke warm)
1 3/4 cups all purpose flour (I had to add more!!)
1/2 tsp salt
Disolve yeast and sugar in water and allow to stand for 8 munites
In a seperate bowl combine flour and salt
Pour yeast mixture over flour mixture and mix well with heavy spoon
Turn dough onto floured surface and knead for 2 minutes
Working from the edges to the center press dough into 12 inch circle (I use a rolling pin)
Place on lightly greased pizza pan and strech edges to edge of pan
Spread dough with sauce, cheese and toppings.
Bake at 500 degree oven for 8-12 minutes or until edges are golden brown.
Dessert Pizza
If you don't have time for pizza crust, this can be modified quite well for tortillas!
One recipe for pizza crust (look up to the Thin Crust Pizza post.)
Top with:
Cream Cheese
Brown Sugar
Unsweetened Coconut
Fresh Ground Nutmeg
Bake according to pizza directions.
Enjoy!
One recipe for pizza crust (look up to the Thin Crust Pizza post.)
Top with:
Cream Cheese
Brown Sugar
Unsweetened Coconut
Fresh Ground Nutmeg
Bake according to pizza directions.
Enjoy!
Tuesday, March 21, 2006
ChanceLee Chicken
Better known as Garlic Brown Sugar Chicken, we affectionately renamed it for a small guest in our home. While everyone else was begging for dessert, little ChanceLee, baby cheeks glowing, begged her mama to get the chicken back out of the fridge so she could have more. Who could resist a request like that?
Making this tonight for a family that's been sick.
Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.
ONE NOTE: This is great done in the oven, but if you use the crock pot, you MUST give it the full amount of time, because it takes a LONG time, and no one wants undercooked chicken!
Enjoy!
Making this tonight for a family that's been sick.
Chicken pieces-enough to feed your family-legs, thighs etc.
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbls. minced garlic
2 Tbls. soy sauce
1 tsp. pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. If using cayenne pepper, it gives dish a szchewan flavor.
ONE NOTE: This is great done in the oven, but if you use the crock pot, you MUST give it the full amount of time, because it takes a LONG time, and no one wants undercooked chicken!
Enjoy!
Saturday, March 18, 2006
Lemon Pound Cake Muffins
Lemon Pound Cake Muffins from Feb/Mar 2006 Taste of Home
These are EXCELLENT, 5 thumbs up from my family.
Muffins:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
1- 3/4 C. flour
1/2 tsp. salt
1/4 tsp baking soda
1/2 C sour cream
Glaze:
2 C. powdered sugar
3 Tbls. lemon juice
In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 18-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
These are EXCELLENT, 5 thumbs up from my family.
Muffins:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp lemon extract
1- 3/4 C. flour
1/2 tsp. salt
1/4 tsp baking soda
1/2 C sour cream
Glaze:
2 C. powdered sugar
3 Tbls. lemon juice
In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 18-20 min or until a toothpick comes out clean. Cool for 5 min before removing from pan to a wire rack. combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.
Wednesday, March 15, 2006
Carmelized Rhubarb Sauce
3 cups chopped rhubarb
2/3 cup sugar
1/4 cup water
boil for about 5 min.
About 2 minutes through, walk away and forget about it. When the smoke detector goes off, run to the stove, and remove from heat. It will be a nice brown/black color, and there will be just the faintest hint of rhubarb smell left.
Cool, realize the fruit is scorched and throw it away. Then realize the pan is ruined with carmelized sugar. Throw it away also.
Serve the ice cream w/o fruit sauce.
It happens to the best of us.
2/3 cup sugar
1/4 cup water
boil for about 5 min.
About 2 minutes through, walk away and forget about it. When the smoke detector goes off, run to the stove, and remove from heat. It will be a nice brown/black color, and there will be just the faintest hint of rhubarb smell left.
Cool, realize the fruit is scorched and throw it away. Then realize the pan is ruined with carmelized sugar. Throw it away also.
Serve the ice cream w/o fruit sauce.
It happens to the best of us.
Monday, February 20, 2006
Sweet Potato Latkes (FG)
Haven't tried these yet, but they look GREAT!
5 large eggs, beaten
3 large sweet potatoes, peeled and grated (about 2 lbs)
1/2 cup chopped onions
1 cup unsalted Matzo meal
1 T. chopped parsley
salt and pepper
vegetable oil
Combine all but oil in a pan, shape into patties using 1/2 cup of batter for each.
Heat large skillet on medium, add enough oil to coat the bottom of the pan.
Place a few patties in the pan, fry 3-4 min until browned on one side, then 2-3 min more on other side. Add more oil as needed.
Remove from skillet and place in single layer in parchment lined shallow pan.
Bake browned latkes 10-15 min at 350.
(May burn easily during browning because of high sugar content of potatoes!!!)
5 large eggs, beaten
3 large sweet potatoes, peeled and grated (about 2 lbs)
1/2 cup chopped onions
1 cup unsalted Matzo meal
1 T. chopped parsley
salt and pepper
vegetable oil
Combine all but oil in a pan, shape into patties using 1/2 cup of batter for each.
Heat large skillet on medium, add enough oil to coat the bottom of the pan.
Place a few patties in the pan, fry 3-4 min until browned on one side, then 2-3 min more on other side. Add more oil as needed.
Remove from skillet and place in single layer in parchment lined shallow pan.
Bake browned latkes 10-15 min at 350.
(May burn easily during browning because of high sugar content of potatoes!!!)
Saturday, February 18, 2006
Tetrazini
Not just for Turkey any more! Try with ground beef, chicken, turkey, stew beef.
1/2 cup butter
1/2 cup flour
salt & Pepper
2 cups milk
2 cups chicken broth
1/2 cup parmesan
2-6 cups of meat (depending on how many you feed!)
1 lb of egg noodles
Basically, melt butter, whisk in flour, salt and pepper, slowly att milk and broth, stir and cook til thickened. Add cheese, meat and cooked noodles, place in pan and bake til it just starts to brown.
Easy, good, never any leftovers.
Freezes well, also, if you want to make extras for busy nights.
Leni<><
1/2 cup butter
1/2 cup flour
salt & Pepper
2 cups milk
2 cups chicken broth
1/2 cup parmesan
2-6 cups of meat (depending on how many you feed!)
1 lb of egg noodles
Basically, melt butter, whisk in flour, salt and pepper, slowly att milk and broth, stir and cook til thickened. Add cheese, meat and cooked noodles, place in pan and bake til it just starts to brown.
Easy, good, never any leftovers.
Freezes well, also, if you want to make extras for busy nights.
Leni<><
Saturday, February 11, 2006
Strawberry Protein Smoothie (FG, Low Carb)
Adding in some modifications. Could be made FG safe.
For carb count: (total 9 carbs), peaches(14) or berries(11)
1/2 cup strawberries
1/2 cup cottage cheese
1/4 cup cream
1/4 cup water
2 pkts Stevia or preferred sweetener
Blend, enjoy!!
Variations:
You may use 1/4 cup of plain yogurt in place of cream and water, but will have to up the carb count accordingly.
I added half a scoop of hemp protein powder - if you have a powder you like, throw it in for an extra protein boost.
If you use frozen fruit, either thaw it first or add a splash of hot water.
For carb count: (total 9 carbs), peaches(14) or berries(11)
1/2 cup strawberries
1/2 cup cottage cheese
1/4 cup cream
1/4 cup water
2 pkts Stevia or preferred sweetener
Blend, enjoy!!
Variations:
You may use 1/4 cup of plain yogurt in place of cream and water, but will have to up the carb count accordingly.
I added half a scoop of hemp protein powder - if you have a powder you like, throw it in for an extra protein boost.
If you use frozen fruit, either thaw it first or add a splash of hot water.
Wednesday, February 08, 2006
Cheese Sauce (FG 1, Low Carb)
Been fiddling around with this.
Again, no measurments, sorry! Play with it! If the outcome depended on exact measurments, I'd write them down, I promise!
Cream cheese (1-2 oz?)
Cream (1/4 cup?)
pat of butter
Shredded cheese
Melt everything but cheese at low temp. Add in cheese and remove from heat, stir til melted.
NOTES:
Good on veggies, or on tortilla chips for nachos.
I used taco cheese with seasonings in it (NOT FG) and it turned out well!
In my experience, Monterey Jack alone ends up very stringy and clumpy in this type of thing.
Again, no measurments, sorry! Play with it! If the outcome depended on exact measurments, I'd write them down, I promise!
Cream cheese (1-2 oz?)
Cream (1/4 cup?)
pat of butter
Shredded cheese
Melt everything but cheese at low temp. Add in cheese and remove from heat, stir til melted.
NOTES:
Good on veggies, or on tortilla chips for nachos.
I used taco cheese with seasonings in it (NOT FG) and it turned out well!
In my experience, Monterey Jack alone ends up very stringy and clumpy in this type of thing.
Breakfast Rice Bake (FG 1)
Cheap, nutritious, uses up left overs, what more could you ask?
I always make extra rice on nights that we have it, so the kids can have this for breakfast or lunch the next day.
Feingold approved!
Cooked rice (you can use white, but brown is better and stays in their bellies longer!)
Sweetener, to taste (we like brown sugar)
vanilla (or whatever extract you like, maple is wonderful!)
eggs (I use one per kid here)
milk (Add last, just enough to soup it up a bit. If you use liquid sweetener, use less milk)
Optional ingredients:
Spices (cinnamon, nutmeg, allspice, etc...)
Dried fruit (raisins, dates, cranberries, etc...)
Mix it up and either bake immediately or refrigerate over night. One hour at 350.
Sorry folks, this is really how I cook! I never measure much of anything.
I always make extra rice on nights that we have it, so the kids can have this for breakfast or lunch the next day.
Feingold approved!
Cooked rice (you can use white, but brown is better and stays in their bellies longer!)
Sweetener, to taste (we like brown sugar)
vanilla (or whatever extract you like, maple is wonderful!)
eggs (I use one per kid here)
milk (Add last, just enough to soup it up a bit. If you use liquid sweetener, use less milk)
Optional ingredients:
Spices (cinnamon, nutmeg, allspice, etc...)
Dried fruit (raisins, dates, cranberries, etc...)
Mix it up and either bake immediately or refrigerate over night. One hour at 350.
Sorry folks, this is really how I cook! I never measure much of anything.
Tuesday, February 07, 2006
Mexican Rice Casserole
Another throw together, but it's a hit. Adjust to your tastes!
ground meat, browned and drained
flour
cumin
fennel
onion
garlic
water
shredded carrot
shredded sharp cheddar
brown rice, cooked
Add flour and spices to ground meat, and stir to coat evenly while warming. (The amount of flour and water added determine how much 'gravy' you get.) Add water and let it come to a boil, and cook til thickened. If you have too much water, just let it keep cooking while you stir, it will cook down.
Add cheese, stir til melted, then add in cooked rice.
Good as a casserole, or served with tortilla chips or in tortillas for burritos.
ground meat, browned and drained
flour
cumin
fennel
onion
garlic
water
shredded carrot
shredded sharp cheddar
brown rice, cooked
Add flour and spices to ground meat, and stir to coat evenly while warming. (The amount of flour and water added determine how much 'gravy' you get.) Add water and let it come to a boil, and cook til thickened. If you have too much water, just let it keep cooking while you stir, it will cook down.
Add cheese, stir til melted, then add in cooked rice.
Good as a casserole, or served with tortilla chips or in tortillas for burritos.
Wednesday, February 01, 2006
Low Carb Pumpkin Cheesecake
So this was an experiment, but it went pretty well.
No crust in this, because quite honestly, I didn't want to spend the carbs on it!
Enjoy this Leni Original!
1 cup pureed pumpkin
2 (8 oz.) blocks of cream cheese, softened
2 eggs
1/2 cup xylitol (or sugar sub of your choice)
2 tsp. vanilla
Blend all ingredients until smooth, and place in a pie plate. (I used my Pampered Chef deep dish pizza stone.) Bake at 350 for one hour. Chill completely.
Makes 8 servings, 4 net carbs per serving.
It is not overly sweet, so if you like things more sweet, you might want to adjust the sweetener, or serve with some whipped cream.
No crust in this, because quite honestly, I didn't want to spend the carbs on it!
Enjoy this Leni Original!
1 cup pureed pumpkin
2 (8 oz.) blocks of cream cheese, softened
2 eggs
1/2 cup xylitol (or sugar sub of your choice)
2 tsp. vanilla
Blend all ingredients until smooth, and place in a pie plate. (I used my Pampered Chef deep dish pizza stone.) Bake at 350 for one hour. Chill completely.
Makes 8 servings, 4 net carbs per serving.
It is not overly sweet, so if you like things more sweet, you might want to adjust the sweetener, or serve with some whipped cream.
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