Monday, March 29, 2010

Pumpkin Breakfast Cookie.

Boy, I've had a lot of fun with the breakfast cookies! So easy and quick to make. I made a version using pumpkin and some diced apple. I'm sure raisins would work. (Though I'm not a big fan of the little wrinkly guys- I mean if you're going to let a grape rot, you might as well turn it into wine...)
Let me know what variations you come up with!

Pumpkin/Apple Breakfast Cookie

¾ cup plain pumpkin
1 egg
(Mix and set aside)

½ cup Splenda
½ cup unsweetened coconut
½ cup ground flax seed
½ cup protein powder (choc or vanilla)
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 small apple – peeled and diced

Mix dry and add to wet ingredients. Pile on a well greased cookie sheet, parchment paper or silicone sheet. These retain the shape you put them in and don't really rise. So keep them spread out in a cookie shape. Then bake at 350 for 20 minutes. These don't “bake” as much as they “set up”. So when the cookie is firm to touch in the middle, they are done. This makes 9 cookies. I don't have the stats on them. They are probably similar to my other breakfast cookie.
Let cool completely and store in an airtight container in the refrigerator. (There is no sugar to preserve them). I also have a request to make these without the coconut. I'll try and let you know.

Tuesday, March 16, 2010

Cauliflower Rice

I had a question on how to make the cauliflower rice. I'll tell you how I do it. I'm sure there are fancier methods using "ricers" and such, but I don't own one and this is easy enough I don't need to buy one.

First, start with a fresh head of cauliflower. (Frozen would not work, though you could make some yummy mashed cauliflower with frozen...)
Next clean it up and chop into sizes that will fit into your food processor. (Not a mini processor, that would NOT work). I use the stem and the florets.
Then put the shredding blade on your food processor. Just start shredding up all that yummy stuff.
When you're done, heat some oil in a pan with high sides - either a large skillet or soup pot. Lower the heat to a medium and add the cauliflower, gently cooking and stirring until it's tender (doesn't take very long - maybe 5 or 10 minutes) You don't want it to brown, just get tender.
Now you can use right away or refrigerate or freeze for later on.

Easy peasy!!

Monday, March 15, 2010

Crunchy Chicken Broccoli Stir Fry

This was VERY yummy served over a bed of shredded cauliflower instead of rice. My kids love the shredded, cooked cauliflower and actually in our pre-low carb days, were never regular rice fans.

Heat 3 cups frozen broccoli in the microwave and let sit.

In a big glass or stainless steel bowl stir together

1 1/2 pounds cut up chicken
2 TB corn starch
1 TB soy sauce
1 tsp ginger powder

Let this concoction sit while you make the sauce.

For the sauce, stir together

1/2 cup chicken broth
4TB cooking sherry
2TB soy sauce
1 TB corn starch
1 tsp sugar (or sugar sub)
pepper and salt

Now heat 1 1/2 TB oil in a wok. Add in 1-2 tsp red pepper flakes and cook until browned. Add in chicken mixture and cook until done. Add in sauce and broccoli and cook until bubbling and thick. Stir in 1/4 cup slivered almonds just before taking off the heat. Serve over the cauliflower or rice.

VERY TASTY - 5 out of 5 stars from the family.

Here's a tip - I always make my cauliflower on the weekend. I shred it up, cook it up and freeze it for use later in the week or whenever.

Thursday, March 11, 2010

Ricotta Custard - Who Needs Lasagna?

A nice cheesy custard topped with your favorite pasta sauce and melted mozzarella - sound good? It is!

Ricotta Custard
16 oz low fat ricotta cheese
1/2 cup grated parmesean
1/2 cup mozzarella
1/4 tsp each - onion powder, garlic powder, dried basil, dried oregano, salt (more of whatever you like)
1/2 cup milk
4 eggs
1 cup of your favorite pasta sauce
mozzarella for topping
Oven 350 degrees
Spray an 8x8 baking dish with nonstick coating.
Mix all the custard ingredients together (NOT the sauce or extra mozarella) and pour into baking dish. Bake at 350 for about 45 minutes until the top is set. Remove from oven and top with sauce and cheese. Return to oven for 15 minutes. Turn on broiler for last 5 minutes to brown the top.
Let this sit for about a half hour before serving. It sets up nice and you wont burn your mouth!