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Delish! Portabella Mushrooms filled with yummy things

8 Jul

Yield: 4 portionsportabella-skins

Serving size: 1 Portabella cap with toppings

Ingredients

1 T Chives, fresh, minced
1 Tomato, small, seeded and chopped
2 slices bacon, crisply cooked and crumbled
2 cup Cheddar cheese,  shredded
1 tsp Pepper
1 tsp Salt
1 T Olive oil
4 Portabella mushrooms
Cooking spray

Directions

Preheat oven to 450° F. Line a baking sheet with foil and spray lightly with cooking spray; set aside. Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet. Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot. If desired, cut into wedges and serve with toothpicks.

this recipe originally from the Mushroom Council~ low fat cheddar and turkey bacon removed to include regular cheddar cheese and bacon.  LOVE the LOW CARB LIFE! 

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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.  

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Fresh take on green veges..

5 Oct

I am always looking for a twist on the usual suspects. I am referring to green vegetables. To avoid boredom try the recipe below, it is quick and tastes great.

We love sugar snap peas, a little  sweet and very few carbs.  Best of all they have that crunch factor I love.  An 8 oz bag of sugar snap peas has 10 net carbs.  We usually only have half a bag for two people so that is 2.5 net carbs each.

This week I sautéed some chopped prosciutto in a little olive oil until it was lightly browned and then removed it from the pan. In the same pan, add 1-2 T of olive oil and saute the peas over medium heat until heated through, about 8 minutes. Toss with the  browned prosciutto and serve. Salt and Pepper to taste.  If you want them a bit softer at the end, take pan off the heat and cover with a lid for a couple minutes and let them steam a bit.

Crunchy Snow Peas

24 Sep

The low carb life is great because green vegetables take a very prominent place in meals every day. I have never eaten so many! This is one of my favorites because the peas are so crunchy and fresh tasting. This recipe is my adaptation of recipe from Bon Appetite-April 2009.

Snow Peas with Toasted Almonds -2 servings

1 T unsalted butter

1/8 C sliced almonds

1/4 lb fresh snow peas

1 tsp minced shallots

1/2 tsp fresh lemon juice

Melt 1/2 T butter in medium skillet over medium heat and cook almonds until starting to turn golden and butter starts to brown. Stir constantly for one minute. Take off heat. Being careful not to overcook. Remove almonds to a plate.

In the same skillet melt butter over medium heat, add snow peas and shallots and saute until peas are crisp tender, about 2-3 minutes. Add almonds and stir. Remove from heat, add lemon juice. Season to taste with salt and pepper.

Bellissimo~Brown Butter & Sage Sauce

11 Sep

Ok, you must be wondering why the photo of pasta on a low carb blog. I mentioned in an earlier post about a weak moment in Italy, succumbing to the lure of pasta. There is nothing like the fresh pasta in Italy, it is light, airy and beyond description. The brown butter and sage sauce was a highlight. I am so glad I tried the pasta because the sauce is something that would be great on vegetables, veal or any number of things. It has a nutty flavor that is so delicious. The aroma and the taste of the sage is perfect. Sprinkle with parmesan cheese shavings and it is the start of something wonderful!

Recipe for Brown Butter & Sage Sauce

4 oz unsalted butter, sliced into tablespoon pieces

torn sage leaves

pinch nutmeg, salt & pepper to taste

4T freshly squeezed lemon juice

Melt butter in large skillet over medium low heat. Add sage leaves and let butter brown. Watch carefully as it starts to foam. Brown specks appear and you will smell a nutty aroma. Remove from heat.  Add seasonings and lemon juice.

This can be used immediately or will keep in the refrigerator.

Tips: use a light colored skillet to be able to see butter as it changes color.  Slice butter in tablespoon slices to melt evenly.

Delicious Vegetables

18 Aug

Grilled mini peppers

This summer I have found bags of tiny assorted peppers and they are perfect for Grilled Peppers.  Wash peppers and prepare as usual and only need to cut in half. Toss with olive oil, salt and pepper. Grill over med-high heat in grill basket for 10 minutes or so until dark char forms around the edges. Serve with fresh chopped herbs such as basil, parsley or cilantro, depending upon what else is for dinner.

Tip~ leftover peppers are great in omlettes!

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Haricots vert with yellow peppers and spinach

This Haricot Vert recipe is an adaptation from Fine Cooking magazine last summer. I leave out the orange juice as it only seemed to add carbs and not that much flavor.

1/2 lb. haricot verts

2 T olive oil

1 medium shallot, minced

1 tsp chopped rosemary

1 medium yellow, red or orange pepper

1/2 T balsamic vinegar

2 C baby spinach

Steam the washed beans in steamer basket for 2-3 minutes. In large skillet, heat oil and saute rosemary and shallots for 1 minute.  Over medium heat add beans and peppers and stir for a couple minutes until peppers soften. Add vinegar, stir then add spinach and cook only until wilted. Less than 1 minute.

Season with salt and pepper.

Fresh take on Broccoli

17 Aug

 

Grilled Broccoli with Lime Butter

Wash and cut into florets, 2 heads of broccoli.

Soften 3T butter and add zest and juice of 1/2 lime.

Toss broccoli in olive oil and sprinkle with kosher salt.

Heat grill to medium high and add broccoli to grill basket, toss frequently until tender and lightly charred. About 8-10 minutes.

Remove from grill basket and toss with butter lime mixture.

 

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