Archive | February, 2013

Low-Carb Research Update

10 Feb

I found this article today.   It has some great information for those of you thinking about starting the low carb life.  It is also a great source for those of us already doing the low carb thing.

Hope this gives you some inspiration!  As appetizing as this picture may look, you might want to think twice before eating bread, grains and pasta.  Promise me you will feel better! high carb foods

Low-Carb Research Update.

Secret Menus at Panera? What is that about?

6 Feb

Just read that Panera has a secret low carb menu that you have to ask to see.  Here is the link to the menu.  Wonder why it is secret?

http://mypanera.panerabread.com/articlestips/article/access-into-paneras-hidden-menu/?ref=tw

POWER MEDITERRANEAN CHICKEN SALAD one of six low carb options now at Panera.

All-natural, Antibiotic-free chicken, baby spinach, romaine, tomatoes, apple-wood smoked bacon, diced eggs, fresh squeezed lemon juice, and extra virgin olive oil.

lunch-2

Just in time for Mardi Gras!

6 Feb

If you like Jambalaya and love those great flavors I recommend you try this. So many yummy ingredients here and lots of spice!  All low carb.  I don’t think you will miss the rice. It goes well with a crunchy green salad.  This recipe sent from a friend who found it online at http://www.allrecipes.comphoto (2)

Jambalaya   serves 4-6

1-tablespoon olive oil

1-tablespoon butter

1 large onion, diced

2 Andouille sausage, halved lengthwise and cut into 1/4-inch half-moons (I found this in grocery store by Hillshire Farms products, any smoked sausage would do)

6 cloves garlic, finely chopped

1 (14 ounce) can crushed tomatoes

3 green bell peppers, seeded and diced

2 zucchinis, diced

2 tablespoons Cajun seasoning (available at grocery store)

1 teaspoon hot sauce, or to taste

1-cup chicken broth

1 pound chicken breast, cooked, cooled, and chopped

1 pound cooked, peeled, and deveined shrimp

Directions

1.     Heat olive oil and butter in a large saucepan over medium heat. Add the onion and Andouille sausage and cook and stir until the onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.

2.     Mix in crushed tomatoes, green bell peppers, zucchinis, Cajun seasoning, hot sauce, and chicken broth; bring mixture to a boil, reduce to a simmer, and cook uncovered until the liquid cooks off and the mixture is thick, about 15 minutes. Stir in chicken and shrimp and simmer until heated through, 1 to 2 minutes.

Whip up a Soufflé like a pro!

6 Feb

IMG_0144Last night I made a Spinach and Cheddar Soufflé.  It was light, fluffy and delicious.  This is a recipe from Ina Garten that I found in House Beautiful magazine.  Apparently the Barefoot Contessa swears by this recipe and I understand why!  Foolproof for sure.   My only recommendation is it took 40 minutes to bake.  At 35 mins it was not quite set. I served it with an arugula salad with radishes, red peppers and shaved parmesan cheese.  The dressing was a red wine vinegar variation on my usual balsamic vinaigrette.   Leftovers make a wonderful breakfast!

Ina Garten’s Spinach and Cheddar Soufflé

Serves 2 to 3

Ingredients
3 tablespoons unsalted butter, plus extra for greasing the dish

1/4 cup finely grated Parmesan cheese, plus extra for sprinkling

3 tablespoons all-purpose flour
 (the flour adds about 5 carbs per serving)

1 cup scalded milk

1/4 teaspoon nutmeg

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

4 extra-large egg yolks, at room temperature

1/2 cup grated aged Cheddar cheese, lightly packed

1 package frozen chopped spinach, defrosted and squeezed dry

5 extra-large egg whites, at room temperature

1/2 teaspoon cream of tartar

Directions
1. Preheat the oven to 400 degrees. Butter the inside of one 6-to-8-cup soufflé dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.

2. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

3. Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and the spinach, and transfer to a large mixing bowl.

4. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

5. Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.    IMG_0138

NOTE: To make in advance, prepare the recipe through Step 3 (adding the cheeses). You can do this up to 2 hours ahead. Keep mixture covered at room temperature, and then proceed with the recipe just before baking.  This is what I did and it worked perfectly.  

IMG_0148

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