MISCELLANEOUS - Part 2
Ingredients: 4 eggs 4 T heavy cream dash salt & pepper Whisk ingredients together. Heat little oil in 8" non-stick frying pan. Pour about a 1/4 cup egg mixture in at a time, swirling pan quickly to cover bottom in thin layer. Let cook few minutes until bottom is brown and carefully flip. Lightly brown other side and remove from pan. Repeat with balance of batter. Total: 4 carb Makes 6 crepes @ .7 carbs Beef and Mushroom Crepe Filling Serving size, ½ total yield. Carbs per serving ,: 3.2 grams of carb. Ingredients: 1 Tablesp olive oil or coconut oil 3 ounces lean ground beef ½ cup chopped scallions 4 ounces sliced mushrooms salt to taste freshly ground black pepper to taste Heat a small or medium skillet over medium heat. Add olive oil or coconut oil. Cook ground beef in hot oil until done. Set aside and keep warm. Add scallions to the skillet and cook for 1 minute. Add mushrooms and cook until just tender, about 4 to 5 minutes. Return meat to pan. Mix with onions and mushrooms; season to taste. Put filling in the center of four crepes, roll up crepes and serve. ---------------------------------------------------------------------------------------------------------------- Yummy Daikon Cakes Note: Makes 6 cakes. Total carbs per cake only 6 Daikon contains a lot of water and 1 1/2 pounds only makes 6 cakes. Because of it’s water content, it is important to get the grated daikon as dry as you can or the cakes will fall apart when you fry them. These are tasty with a dab of sour cream or mayonnaise. They are also good cold Ingredients: 1 1/2 lbs. daikon radish 1 tsp. sea salt 1 egg 5 Tbsp. finely ground pork rinds 2 Tbsp. finely minced green onion sea salt and freshly ground black pepper 2 Tbsp. olive or vegetable oil Peel, and grate the daikon into a bowl. Combine with the salt and let sit for 1/2 hour. Squeeze the water out of the daikon with your hands. The more water you squeeze, the better the cakes will be. Mix the daikon with the egg, pork rinds, green onion and sea salt and freshly ground black pepper to taste. Let sit for 10 minutes. Preheat the oven to 350° F. Heat a heavy frying pan - a cast iron pan is ideal - that can go into the oven over medium-low heat. Swirl the oil around the pan. Fill a 1/4-cup dry measuring cup with some of the mixture, packing it slightly. Turn out into the frying pan. You should have a nicely shaped cake that stands a bit more than an inch high. Continue with the remaining mixture. Fry the cakes on one side without disturbing them too much until browned on the bottom, 5-6 minutes. Very carefully turn the cakes over and fry for 2-3 minutes longer. Place the whole pan in the oven and bake for 10 minutes. Floating Eggs Note: The cracking technique leaves these eggs beautifully marbled. They’re great for entertaining or just for yourself. You can dress them up even further with a bit of mayonnaise, mixed with hot prepared mustard or wasabi. Only 7 Carbohydrates per egg. Ingredients: 8 large eggs 1 tsp. salt 1 Tbsp. soy sauce 1 Tbsp. dark soy sauce 1/4 tsp. salt 2 star anise, broken into individual points 4 tsp. Constant Comment tea leaves, or a fragrant orange spiced tea Place the eggs and1 tsp. salt in a pot and cover with ample cold water. Bring to a boil, turn down to a low simmer. Cook for 20 minutes. Remove the pot from the heat and drain off the water. Let the eggs sit under a stream of cold water until cool. With the back of a large spoon, tap each egg gently to create a network of fine cracks. Place the eggs in a pot that fits them snugly and add the soy sauce, salt, star anise, tea and 3 cups cold water. Bring to a boil then turn to a bare simmer and cover with a lid. Simmer for 3 hours, checking the level of water occasionally and adding more water if needed. You only need enough to cover the eggs. Remove from the heat and let cool in the sauce. Place in the fridge, sauce and all and let sit for at least 8 hours or up to 1 1/2 days. Remove the eggs from the sauce and dry them. Keep covered and refrigerated without peeling until ready to use. Oriental Sesame Celery Notes: Serves 4. Goes well with any Japanese food, it’s also good when cold. Also makes a great topping for tofu. Total Carbohydrates: 14 To crush the sesame seeds, place them in a Ziploc bag and roll with a rolling pin until they are crushed. Ingredients: 4 stalks celery 1 Tbsp. vegetable oil 2 tsp. sake Pinch of Splenda 4 tsp. soy sauce 2 Tbsp. sesame seeds, lightly toasted and crushed ground dried chili peppers String the celery (no you don’t have to but it makes a better dish!) and cut each piece into 2-inch segments. Cut each segment into lengthwise 1/4-inch strips. Heat the oil in a frying pan over high heat and add the celery. Stir fry until just tender, about 1 minute. Add the sake and Splenda and stir until the liquid has evaporated. Add the soy sauce and stir until the liquid is almost gone. Stir in chili pepper to taste. Transfer to a dish and sprinkle with the sesame seeds. Chard with Bacon Veggie Delight Note: Serves 4. Total Carbohydrates: 18. This simple veggie dish can also be made with mustard greens or rapini. It will compliment almost any simple meat or fish dish. Ingredients: 1 lb. red (or green) Swiss chard, coarse stems removed, washed and drained 1 Tbsp. extra-virgin olive oil 2 slices bacon finely chopped 2 cloves garlic thinly sliced 1/3 cup white wine 1/8 tsp. salt Pepper to taste Coarsely chop the Swiss chard and put aside. In a large pot, heat the vegetable oil over medium heat. Add the bacon and garlic and sauté until the bacon is crisp and the garlic is lightly browned. Add the Swiss chard, salt and white wine. Turn the heat to low, cover and cook until tender, approximately 10-12 minutes. Season with the pepper and serve. Oriental-Style Tofu Note: Serves 4. Total Carbohydrates: 25 Ingredients: 2 blocks firm tofu, drained, 350 grams each` vegetable oil 1/4 cup soy sauce 1 1/2 tsp. sesame oil 1 Tbsp. Splenda 1 clove garlic, minced 1 Tbsp. toasted sesame seeds 1 Tbsp. hot red bean paste, or to taste 2 green onions, thinly sliced Preheat the broiler. Cut the tofu into ½-inch slices. Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned. Turn over and brown on the other side. Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste. Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2-3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve. Mushroom and Pepper Note: Serves 4 . Total Carbohydrates: 34 Ingredients: 2 Tbsp. olive oil 1 large red pepper, cut into short, narrow strips ¼ lb. sliced mushrooms 2 blocks firm tofu, 350 grams each well drained and crumbled 3 Tbsp. green onions, thinly sliced 1 tsp. curry powder Salt and black pepper to taste 1/2 cup ripe tomato, finely diced 1 Tbsp. coarsely chopped parsley or cilantro In a large frying pan, heat the olive oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro. Ultimate Deviled Eggs SERVING SIZE,1 egg. CARBS PER SERVING,: 0.6 gram of carb. NUMBER OF SERVINGS: 6. Ingredients: 3 Tablesps butter, soft 6 hard-boiled eggs 2 Tablesps mayonnaise ½ Teasp Dijon-style mustard ¼ Teasp prepared horseradish salt to taste freshly ground black pepper to taste Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. Ultimate Deviled Eggs with Ham Ingredients: 3 Tablesps butter, soft 6 hard-boiled eggs 2 Tablesps mayonnaise 1 Teasp Dijon-style mustard 2 ounces finely minced ham ¼ Teasp prepared horseradish salt to taste freshly ground black pepper to taste Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. This adds 2.0 grams of carb to the total. A serving has 1.0 gram of carb. Ultimate Deviled Eggs with Smoked Salmon Ingredients: 3 Tablesps butter, soft 6 hard-boiled eggs 2 Tablesps mayonnaise 2 ounces finely chopped smoked salmon, lox, or nova ½ Teasp Dijon-style mustard ¼ Teasp prepared horseradish salt to taste freshly ground black pepper to taste Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. This adds less than 1.0 gram of carb to the total. A serving has 0.8 gram of carb. Ultimate Deviled Eggs with Crabmeat Ingredients: 3 Tablesps butter, soft 6 hard-boiled eggs 2 Tablesps mayonnaise 1 Tablesp low-carb ketchup 1 Teasp lemon juice 2 ounces cleaned and finely flaked crabmeat salt to taste freshly ground black pepper to taste Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix. Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture. Otherwise, fill the eggs with a Teasp, creating a smooth mound. For a touch of color, dust the eggs with paprika. Refrigerate until ready to use. Refrigerate. One serving has 0.9 gram of carb. |
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