Scottsdalejulie's profile page
Recipes
Blueberry Spinach Salad
By scottsdalejulie
none
- Ingredients
- 1/2 cup vegetable oil
- 1/4 cup raspberry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 (10 ounce) package fresh spinach, torn
- 1 (4 ounce) package blue cheese, crumbled
- 1 cup fresh blueberries
- 1/2 cup chopped pecans, toasted
- Directions
- 1 .In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately
jicama Fries
By scottsdalejulie
none
- Prep Time:10 minInactive Prep Time:--Cook Time:5 minLevel:
- Print Recipe .
- Jicama Matchstick Fries
- 2005 courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005
- EasyServes:
- 4 servings.Ingredients
- to 6 6 cups vegetable oil (more or less depending on pot size)
- •1 medium jicama, peeled
- •Salt
- •Onion powder
- •Garlic powder
- •Paprika
- Directions
- 1-inch to 350 pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don’t have one, use a candy thermometer – just be careful!)
- to thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
- Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
- to to with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately
Buffy's refried Beans
By scottsdalejulie
none
- 6 Recipe Yield 6 servings
- Ingredients
- 1/2 cup lard
- 3 (15 ounce) cans pinto beans, rinsed and drained
- to to taste
- 1 cup water
- Directions
Blueberry Coffee Cake
By scottsdalejulie
none
- Blueberry Coffee Cake
- Blueberry Coffee Cake
- 2-1/2 cups almond flour
- 1/2-cup oat flour
- 1/3 cup VWG
- 4 teaspoons baking powder
- 1/2-teaspoon salt
- 1-1/2 cups Splenda
- 1/2 cup Erythritol
- 1 stick butter – softened
- 1/4-cup oil
- 1-tablespoon vanilla
- 3 large eggs
- 1-cup homemade low Carb milk
- 1/2 cup Blueberries
- Place ingredients…except eggs and blueberries… in mixer bowl and beat on med-high speed for 3 minutes.
- Scrape down the sides of the bowl and add the eggs and beat on med-high speed for 2 minutes.
- Place batter in a baking pan…I used a 9x4 inch round pan but a bunt pan should work just as well. You would probably need to cut the baking time back for a bunt pan.
- Sprinkle the blueberries on top of the batter and poke a few down into the batter with your finger leaving the rest on top. They will bake into the cake as it rises.
- Bake at 325° for 1 hour or until pick inserted into center of cake comes out clean….the pick should be clean but moist…not dry
Ham Glaze
By scottsdalejulie
none
- Made the best ham glaze today, even DB said so and he is always calling LC stuff "fake food"!
- I use a half a can of Waist Watchers diet black cherry soda (made with splenda)
- 3 heaping tablespoons of Apricot SF jam (made with splenda)
- 1 tablespoon of brown mustard
- 1 teaspoon of guar gum to thicken it a bit.
- You can use SF jam and diet black cherry soda made without splenda but I tend to not like "cooking" aspartame
Conversions for Quick Sweet
By scottsdalejulie
none
- Drop Drop Sugar Equivalents For Quick Sweet Liquid Sucralose:
- Hi Julie,
- Drops......Cups......Teaspoons
- Teaspoon Teaspoon Sugar Equivalents For Quick Sweet Liquid Sucralose:
- ..............Cups....Teaspoons
- 1 1t...........~4..........185 1t...........~4..........185
- Hope this helps...lol! locarbman ;-)
BLT Bites
By scottsdalejulie
none
- Cherry Tomato Appetizer
- 20 cherry tomatoes
- 1 pound bacon -- cooked and crumbled
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley, snipped
- 1. Cut a thin slice off of each tomato top.
- Scoop out and discard pulp or save for another use.
- 2. Invert the tomatoes on a paper towel to drain.
- 3. In a small bowl; combine all remaining ingredients; mix well.
- Spoon into tomatoes. (Could use a pastry bag or a zip-loc bag and cut a small hole in the corner.)
- Refrigerate for several hours.
- Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate
Baked Ziti
By scottsdalejulie
Use Mexican Crema for the sour cream
- US
- Metric Calculate
- 10 Recipe Yield 10 servings
- Ingredients
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Directions
- 1.Bring to 8 pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- 2.In 15 large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- 4.Bake 30 30 minutes in the preheated oven, or until cheeses are melted.
Bean Dip
By scottsdalejulie
done
- In a food processor place:
- Cooled beans
- 2 tablespoons of bacon drippings
- 10 slices bottled jalapenos (nacho slices)
- 2 teaspoons brine, from bottled jalapeno slices
- 1 teaspoon salt
- 2 teaspoons granulated Splenda
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- to ingredients on high speed until smooth. Taste to adjust the seasonings... Cover and chill for at least an hour before serving.
Red Lobster Bisquits
By scottsdalejulie
none
- OK, this is what I do now. They taste almost like Red Lobster biscuits to me and no more grainy texture.
- 1/2 cup golden flax
- 1/4 cup oat fiber
- 1/4 cup unflavored whey protein
- 1/4 cup wheat bran
- 1 T vital wheat gluten
- 2 tsp baking powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp xanthan gum
- 2 large eggs
- 3 T vegetable oil
- 1/2 cup hoods calorie count down milk ( I suppose you could use 1/4 cup cream and 1/4 cup of water)
- 1 T cider vinegar
- 1 drop liquid splenda
- 1 cup shredded cheddar cheese ( I'm guessing because I used 2 handfuls)
- preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. makes 12 to 14 muffins.