Scottsdalejulie's profile page
Recipes
Spicy Shrimp Soup
By scottsdalejulie
none
- Ingredients:
- Broth:
- 4 4 4 cups seafood stock (you can make your own or buy pre made)
- 2 2 2 cups water
- 1 1 1 stalk lemongrass, bruised in several places with the back of a large knife
- 2 2" 2" knob ginger root, sliced
- 2 2 2 cloves garlic, smashed
- shiitake mushroom stems, reserve caps for later, cleaned with damp towel
- 2 3 2 3 2 or 3 stalks Thai basil (substitute a little mint if not available)
- 1/4 1/4 1/4 tsp. white pepper
- 1 1 1 tsp. reduced sodium soy sauce
- Plus:
- 1/2 1/2 1/2 cup shiitake mushroom caps, sliced thin
- 4 4 4 cups bok choy or baby bok choy, sliced, keeping the stems and leaves separate
- 1/2 1/2 1/2 cup water chestnuts (rinse and drain canned)
- 5 to 6 5 to 6 1/4" 1 each sea bass (or other firm fleshed white fish) cut into 1/4" thick slices, sea scallops and large shrimp or about 1 lb. your favorite similar combination seafood
- 1 8 1 8 1 - 8 ounce package shirataki tofu noodles, spaghetti style, rinsed in cool water and drained
- 1 1/2 1 1/2 1/2 cups bean sprouts
- sesame oil, optional
- to 20 to 30 broth. Place all of the ingredients for the broth into a large pot. Bring to a simmer on high heat, reduce heat, cover and simmer for about 20 to 30 minutes. After the broth is done strain into a clean pot.
spinach Gnocci
By scottsdalejulie
none
- Ricotta Spinach Gnocci
- Hey my spelling might be off?
- This is a new recipe for me. I saw it made on TV and tweaked
- a bit. DH thought it delicious and I could hardly wait for it to
- come out of the oven. It smelled so good.
- Ricotta Spinach Balls LC
- Pre-heat oven to 350
- Butter a 9x13" pyrex baking dish
- 1 lb. fresh baby spinach
- 8 oz. whole ricotta cheese
- 3 tbs. freshly grated Parmesan cheese
- 1 egg yolk, beaten
- 4 tbs. butter
- Salt and pepper to taste
- Place baby spinach in boiling water for one minute.
- Remove to an ice bath and shock to stop it cooking
- Drain well, then squeeze it DRY. Chop it.
- Place in bowl and add 2 tbs. butter and all the
- rest of the ingredients.
- Form into balls and lay in buttered dish.
- Drizzle with the rest of the butter and sprinkle
- with Parmesan cheese lightly
- Bake 30 minutes.
- Makes about 15 balls that will fill the baking dish without
- them touching each other.
- This recipe is very basic and much can be done with it.
- Sauce, more cheese on top broiled, garlic. I hope that you
- will try it, it's so very LC and yummy.
- We used it as a side with steak on the BarB
Easy Microwave peanut Brittle
By scottsdalejulie
none
- Easy Microwave Peanut Brittle
- 1 cup sugar
- 1/2 cup light corn syrup (Karo)
- 1 Tbsp butter
- 1 tsp vanilla
- 1 cup peanuts
- 1 tsp baking soda
- Combine sugar and syrup in a microwave safe bowl, stir. Microwave on high
- for 5 minutes. Add butter, vanilla and peanuts; stir. Microwave on high for
- 1 minute 25 seconds. Remove bowl from microwave and quickly stir in baking
- soda. Immediately pour mixture onto parchment paper, aluminum foil or a
- silpat. Spread into a rectangle and let cool for 1 hour. Break into pieces and
- enjoy!
Vanilla Ice Cream
By scottsdalejulie
none
- QUICK AND EASY VANILLA ICE CREAM
- 1 1/2 cups heavy cream
- 1 1/2 cups almond milk, unsweetened -- (I used vanilla flavored, Silk brand)
- 3/4 cup your choice sweeteners -- (I used 12 drops liquid sucralose and 1/4 cup xylitol)
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- In medium mixing bowl, add heavy cream, almond milk, sweeteners, vanilla, and salt. Whisk together well.
- Pour into ice cream freezer and freeze according to manufacturer instructions
Chocolate mayonnaise Ice Cream Cake
By scottsdalejulie
none
- A LC ice cream cake that I made for a B-Day party.... the wife is diabetic and the husband asked me to make an LC cake for her B-Day and I made this. This is a very good LC chocolate cake recipe.
- Chocolate Mayonnaise Pound Cake
- 3 cups almond flour
- 1-cup vital wheat gluten
- 2/3 cup unsweetened cocoa
- 1-1/2 tsp baking soda
- 1-2 tsp baking powder
- 4 eggs
- 1-1/2 cups Splenda
- 2 tsp vanilla
- 1-cup mayonnaise
- 1/2-cup strong brewed coffee
- 3/4-cup milk
- 1-tablespoon vinegar
- 1/2-cup honey
- Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.
- Pour batter into a greased and floured bunt pan and bake.
- (I sprayed my nonstick bunt pan with cooking spray and then rubbed it in with a paper towel to get an even coat. I then used oat flour to flour the pan with.)
- Bake as 325° for 45 minutes.
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- I baked it in three 9-inch cake pans and used store bought LC ice cream for the filling. Then frosted it with whipped cream sweetened with Splenda.
- Even the non LC's at the party gobbled it up
Aunt Ruth's Pecan Cake
By scottsdalejulie
same
- In bowl mix:
- Aunt Ruth's Pecan cake question
- --------------------------------------------------------------------------------
- to to am going to try and make this in my iron skillet. Now, how much Poly should I sub for the splenda? I was thinking one and a fourth cup and then add some Stevia to the other cup of granular splenda.
- to 1/2 was going to sub a stick of the butter with z trim. Hmmm, maybe I should just sub a 1/2 stick instead. Any comments here?
- to to my skillet is seasoned with lard and just wondered if it is okay to spray with Pam on top of lard or just not do that? I don't won't the cake to stick.
- Thanks
- LowCalSal
- MAJOR LCF POSTER!
- 2002 Aug 2002
- Location: Texas
- 1599 1599
- Gallery: LowCalSal
- 257/203/GRR 235/230/140 235/230/140
- WOE: Atkins
- 11/21/01 12/02/03 10/18/04 12/02/03 then 10/18/04 Here you go...
- AUNT RUTH'S PECAN CAKE
- 2 sticks butter (melted IN the iron skillet and swirled around )
- 1 1/2 1 Carbquik + 1 tablesppon
- 1 tablespoon double acting baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups Splenda
- 3-4 cups pecans (broken up into pieces)
- 1 Tbsp. vanilla extract
- 4 lg. eggs
Beef Stroganoff
By scottsdalejulie
Marinate the beef in red wine for 2 hrs
- Original Recipe Yield 6 to 8 servings
- Ingredients
- 2 pounds beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 ounces butter
- 4 green onions, sliced (white parts only)
- 4 tablespoons all-purpose flour
- 1 (10.5 ounce) can condensed beef broth
- 1 teaspoon prepared mustard
- 1 (6 ounce) can sliced mushrooms, drained
- 1/3 cup sour cream
- 1/3 cup white wine
- salt to taste
- ground black pepper to taste
- Directions
- 1 .Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
- 2 .In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
- 3 .Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
- 4 .Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Scalloped Turnips with Carmelized Onions
By scottsdalejulie
same
- Here you go!
- Scalloped Turnips w/Caramelized Onions
- 4 large turnips; peeled and cleaned, sliced into thin slices and boiled
- for 3 minutes in water with 3T cream added; drained well
- 2-3 slices bacon
- 1T butter
- 1 large onion sliced into paper thin rings
- 1/2 cup heavy cream
- 1 cup shredded white cheese of your choice (I use smoked gouda)
- Additional 1/2 cup cheese for top(optional)
- 3T butter
- 1/2tsp salt
- 1/4tsp pepper
- 1/8tsp nutmeg
- Preheat oven to 350. Spray a 2 quart casserole with cooking spray and set aside.
- Dice bacon and fry until crisp. Remove with a slotted spoon, leaving drippings in pan. Add 1 T. butter, nutmeg and onions. Saute onions over low heat until nicely browned. Add the bacon back in. Set aside.
- In a microwave safe cup, melt the 3 T. butter and then add cream and cheese. Stir to melt, heating for 20 second intervals as needed.
- Place 1/2 the turnips in the bottom of the casserole dish; then salt and pepper the turnips, followed by 1/2 the onion mix and 1/2 the cheese sauce. Repeat layers then top with additional cheese if using.
- Cover well and bake for 30 minutes. Uncover and bake 15-20 minutes or until top browns and it's all bubbly and tender.
Low Carb Pecan Pie ala Kevin
By scottsdalejulie
none
- Pecan Pie Anyone?
- Pecan Pie
- 8 servings 5 carbs each.
- Crust
- 1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
- 3/4 c. Carbalose flour
- 1/4 c. resistant wheat starch
- 2 T. + 1 t. cold water
- Cut shortening into flour until the particles are like small peas.
- Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
- Roll out between 2 lightly dusted(WPI) sheets of wax paper.
- Set dough into 9 inch pie plate.
- Prick crust all over with a fork and set aside.
- Filling
- 2 Eggs
- 1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
- 1/4 Cup Erythritol
- 1/2 cup equivalent liquid splenda
- 2 Tablespoons Carbalose flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1-1/2 Cups pecans
- Preheat oven to 375.
- Spread pecans in the unbaked 9-inch pie shell.
- Mix remaining ingredients and pour over pecans.
- Bake in 375 oven for 40 to 50 minutes or until filling is set.
Cornish Game Hens stuffed with lemon and leek
By scottsdalejulie
none
- Original Recipe Yield 4 servings
- Ingredients
- 4 Rock Cornish hens
- 2 lemons, halved
- 2 sliced leeks, white part only
- 2 tablespoons poultry seasoning
- Directions
- 1 .Preheat oven to 350 degrees F (175 degrees C).
- 2 .Place hens in a lightly greased 9x13 inch baking dish. Stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
- 3 .Bake at 350 degrees F 9175 degrees C) for 1 hour, or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks