Wednesday, December 17, 2014

Baked Cuisinart Fork

Started in a cold oven, no pan, directly on the wire rack, baked at 325F for 35 minutes and left to cool with the oven door partially opened. 

I'm not sure how it was supposed to turn out, but this is what it looks like now:

This is what the whole thing looked like,
once I got it pried away from the rack.

This is where the label ended up, still readable.
I've always prided myself on my ability to "cook anything". Yeah. 
It wasn't on my Christmas list, but, under the circumstances, this might make a nice stocking stuffer.

Monday, December 1, 2014

Main Dish Like Velveeta Rotel Dip

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Love this! I've made it countless times, and I keep going back to it. Low carb comfort food. I didn't have any Rotel tomatoes today so I used a can of diced tomatoes and 1/4 cup of sliced jalapenos (it's cold out there- and I only need dish detergent and Rotel. It can wait until tomorrow when I'm on my way home from school.) 

I browned five pounds of ground beef today, divided it up into two one-pound containers and two one-and-a-half-pound containers, put it in the freezer and decided I should make this before it froze solid. It's convenient to have browned ground beef at the ready for those days when nothing goes according to schedule.

It's not the prettiest dish, but it is tasty and filling.





Main Dish Like Velveeta Rotel Dip

1 1/2 pounds ground beef, lean
10 ounces canned tomatoes with green chilies -- Rotel brand
10 ounces cabbage -- sliced fine (angel hair)
8 ounces American cheese

Brown beef and drain.

Add tomatoes and cabbage.

Simmer until cabbage is tender and most of tomato liquid evaporates, about 15 minutes.

Add cheese and mix well after cheese melts.

Per Serving (based on 6 servings): 460 Calories; 35g Fat (69.9% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 817mg Sodium.

Source:
cjack1 from Low Carb Friends

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Zucchini Bread

I probably should have shared this before Thanksgiving, and I did, in a few of the Facebook groups I belong to. But it just occurred to me this morning, that I hadn't posted it here. And it's such a good holiday nibble- 75% fat, not too high in protein, and almost 3g of fiber per serving! Freezes and thaws well, too.

I've made full size loaves, mini loaves and mini muffins.
Mini muffins are my favorite.
                  



* Exported from MasterCook *

                              Zucchini Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8 eggs
  2/3 cup  oil
  3/4 cup  coconut flour
  1 tablespoon  cinnamon
  1 teaspoon  vanilla
  1 teaspoon  baking soda
  1 teaspoon  cream of tartar
  1/2 teaspoon  salt
  36 drops  liquid Splenda -- or other sweetener of choice, equivalent to 1 1/2 cups sugar
  1 cup  shredded zucchini

Add eggs, oil, coconut flour, cinnamon, vanilla, baking soda, cream of tartar, salt and Splenda to a large blender container. Process until all ingredients are thoroughly combined, stopping and scraping down sides as necessary.

Add zucchini and pulse a few times to blend in. Scrape sides and pulse a couple more times. (I process at full-speed for 30 seconds at a time, because I want my zucchini to be undetectable.)

Preheat oven to 325F. Line a loaf pan with parchment paper. (This isn't done at the beginning of the recipe, because you need a few minutes for your batter to sit after mixing, so the coconut flour can absorb some of the moisture from the zucchini.)

Pour batter into prepared pan.

Bake for 55 minutes.

Remove bread from oven; remove bread from pan; remove parchment from bread.

Let stand until completely cool on a wire rack.

Wrap tightly and store overnight before serving.

Description:
  "Make a day ahead of time for best texture."
Yield:
  "1 loaf"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 149 Calories; 13g Fat (75.3% calories from fat); 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 194mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

NOTES : Recipe can also make 32 mini-muffins (2 Tbsp. batter per muffin), 
(bake for 20 -25 minutes), 2 muffins to a serving, nutritional values are same as 1 slice bread:

Per Serving:  148.88 Calories; 12.53g Fat (75.3% calories from fat); 4.38g Protein;
4.89g Carbohydrate; 2.76g Dietary Fiber; 106.00mg Cholesterol; 193.84mg Sodium

2.13g carbs (net) per serving



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Sunday, November 23, 2014

Rum Balls

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Today's recipe was not an original; I found it on the web somewhere (a few places, actually) but had to guess a little as the ones I found did not indicate when to add the butter.




Rum Balls

1 cup almond meal
1/2 cup unsweetened cocoa powder
2 Tablespoons powdered erythritol
2 Tablespoons butter -- softened
1/2 teaspoon vanilla
2 Tablespoons rum
liquid Splenda -- equivalent to 1/2 cup sugar

Combine almond meal, cocoa and erythritol in a small bowl.

Stir in butter until completely blended. (Mixture will be crumbly.)


Add vanilla, liquor and liquid Splenda (total of liquor and Splenda should be 2 to 3 Tablespoons) Start with two Tablespoons rum and add about 1/4 teaspoon at a time until the mixture all comes together in a ball.

Roll mixture into small balls.

Store in a cool place, or refrigerate, for several days to allow flavors to mellow.

Before serving, roll balls in, or sprinkle with, additional powdered erythritol.


Per rum ball (assuming 27 balls per batch): 35 Calories; 2g Fat (43.7% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1g Sugar Alcohol; 2mg Cholesterol; 9mg Sodium



Source:
lowcarbdiets.about.com


Mini Spini Souffle

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...and the full-sized version (just keep scrolling past the mini version), in case you end up in love!

I usually make this in the crock-pot, but have done it in the oven when the crock-pots were otherwise occupied. I think at 300F it took about an hour, and at 350F it was ready in about 40 minutes. (It's oven-done when it's hot and bubbly, and the top is just beginning to brown. The top doesn't brown much in the slow cooker.)


Now, today, I made approximately one third of this recipe in my Little Dipper Crock Pot. It holds only two cups. So cute! I just love miniature food! 

This is how I did it:
                      


* Exported from MasterCook *

                            Mini Spini Souffle

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 ounces  frozen chopped spinach -- thawed, drained, squeezed dry
  1 tablespoon  dehydrated onion flakes
  2 2/3 ounces  cream cheese -- 1/3 of an 8-ounce block, softened
  2 Tablespoons  mayonnaise
  1/4 cup shredded cheddar cheese
  1 egg
  dash  white pepper
  dash  nutmeg

Drain and squeeze water out of spinach; set aside. Butter inside of 16-ounce capacity crock pot.

Combine remaining ingredients in a 4-cup Pyrex measuring cup, stirring until mixture is relatively smooth.

Add spinach, making sure to incorporate the cheesy mixture into every bit of the spinach.

Turn into prepared slow cooker.

Cook for 2 to 3 hours.

Serve hot.

Description:
  "Make in Little Dipper Crock Pot"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 245 Calories; 22g Fat (75.9% calories from fat); 
9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 279mg Sodium. 



I had it with a Polish sausage today- delicious! 



~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

The full-size recipe is as follows:
                      
* Exported from MasterCook *

                             Spinach Souffle

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 pounds  frozen spinach -- thawed, drained, squeezed dry
  8 ounces  cream cheese -- softened
  1/2 cup  mayonnaise
  1/2 cup  shredded cheddar cheese
  2 eggs -- beaten
  1/4 teaspoon  white pepper
  dash  nutmeg

Mix thawed and drained spinach together with onion. 

Beat remaining ingredients and blend in spinach mixture. 

Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 3 hours.

Description:
  "~*~Slow Cooker~*~"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 272 Calories; 26g Fat (79.9% calories from fat); 
9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 307mg Sodium. 

Monday, October 27, 2014

10 Similarities Between Sugar, Junk Food and Abusive Drugs from Authority Nutrition

I was composing a rant when I came across this article, linked on Facebook. There is so much truth here, and there are so many people with their heads in the sand, who won't even bother to look at it (and if they do, they'll reject it, because it just doesn't fit with their beliefs- or their craving for sugar and/or starch). I know of people who won't even try to eat a healthy diet because "I just can't see not eating white bread. I just LOVE my white bread." Really? You're pushing 400 pounds, you're built like an apple- which means increased risk for diabetes, heart disease, etc., and you won't give up some stupid white bread??  I must be in some mood today- even after I deleted my ranting post, and decided to link a rather calmly-written factual article, I'm still ranting. OK, I'm done. 

Go read this article, and I'll rant another time:  10 Similarities Between Sugar, Junk Food and Abusive Drugs from Authority Nutrition.

Saturday, October 25, 2014

Jody's Pumpkin Bake

I have not posted anything in October. I haven't been cooking much (lots of time at school, then homework when home), so I really don't have much cooking to share. I've been depending on some of my favorite bloggers for recipes- and some old standbys. 

Jody's Pumpkin Bake has been breakfast more times than not, lately. Not my recipe, not from a blog, although one site that I don't frequent, has it. (I've tried a few recipes there- they all taste the same: bland. She takes a perfectly good recipe and destroys it and gives it stars, representing her evaluation of it. My advice is- find the original recipe, and go by that. It will almost certainly be better than her rendition. My other advice is- if you want to change a recipe, don't review it. It really isn't fair to the original poster.) 

In any case, this is as far back as I can find the Pumpkin Bake recipe. Granted, this recipe needs a little help- such as the reference to a "large can of pumpkin" being the 15-ounce size and the missing baking time (!) but it's mostly perfect in its original form. 

I make my own pumpkin pie spice, so my recipe shows the individual ingredients for the spices, but still equivalent amounts (1 teaspoon cinnamon, 1/2 tablespoon pumpkin pie spice - both doubled, since I usually make this for carry-ins and potlucks and such) to the original recipe. 

This is how I make it:


                      
* Exported from MasterCook *

                           Jody's Pumpkin Bake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
10 eggs  
16 ounces  cream cheese -- softened
  liquid Splenda (or other sweetener) equivalent to 1 cup sugar
30 ounces  canned pumpkin (could use the 29-ounce size)
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
dash ground cloves

Combine all ingredients. I do it in the blender, in the order listed.

Pour batter into a glass baking dish that has been sprayed with nonstick spray. 

Bake in a 325 oven until center is done. (I jiggle the pan, and if the center stays stationary, or nearly so, I take it out of the oven. It takes about 30 minutes or so) It will look 'puffed', but will shrink down as it cools.

Cool completely before serving, with whipped cream, if desired (and I desire!).

Source:
  "http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/512636-jodys-pumpkin-bake.html#post9111939"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 222 Calories; 18g Fat (70.0% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 218mg Cholesterol; 174mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



FYI, a single batch of Pumpkin Bake fits nicely in an 8" square baking dish. A single batch is:

5 eggs  
8 ounces  cream cheese -- softened
  liquid Splenda (or other sweetener) equivalent to 1/2 cup sugar
15 ounces  canned pumpkin 
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
dash ground cloves

This will make six servings. Follow the same mixing and baking instructions. 

By the way, Kroger in my area (southwest Ohio) has the small cans of pumpkin and blocks of cream cheese on sale at 10/$10 right now. I'm stocking up.

Sunday, September 7, 2014

Oktoberfest Lager Stew

Football season- such as it is (WTH is going on, Big 10??) calls for soup. I prefer eating appetizers on game day, but the season (the other 4 days of the week) just screams for something hot, homemade and comforting (especially when they play like they did yesterday- grrrr!!). So to that end, I have adapted a mainstream recipe I found online, and I present Oktoberfest Lager Stew:


A full 2-cup serving- I do NOT recommend smaller servings :)

This is not induction-friendly, not only because of the net 12g carbs, but it also contains beer. Beer isn't re-introduced until the 5th rung of the carbohydrate ladder (wine and other spirits low in carbs).

Oktoberfest Lager Stew




1 Tablespoon olive oil
14 ounces smoked sausage link
1 1/2 onion, sliced into thin semi-circles
1/2 head cabbage, halved again, cored and thinly sliced
1/2 teaspoon fresh ground black pepper
1/4 teaspoon caraway seeds, ground
pinch salt
2 cloves garlic, finely chopped
1 1/2 cups German lager beer, Oktoberfest variety
1 pound radishes, cut into bite-sized pieces (most of mine were quartered)
2 cups boiling water
2 chicken bouillon cubes
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon flat leaf parsley, chopped (optional- I didn't use it)


Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes. 

Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened. 

Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes. 

Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine.

Next, stir in the garlic, and once it becomes aromatic, add in the bottle of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so. 

Next, add in the quartered radishes, bouillon cubes and boiling water, stir, and allow the mixture to come to a boil; once it comes to a boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley, if using.

Per Serving (based on 4 servings): 459 Calories; 34g Fat (71.8% calories from fat); 15g Protein; 15g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1342mg Sodium.


Friday, August 15, 2014

Skyline Chili

Today I have a copycat recipe for Skyline Chili. I found it in a magazine in a waiting room a long time ago. I don't remember what magazine- heck, I don't even remember what office it was. My doctor? Kids' doctor? Jiffy-Lube? I dunno. It's pretty lowcarb so I thought it was a good thing to do with three pounds of ground beef I had thawed and needed to use. And Surprise! Surprise! I also had all the other ingredients on hand already! Gotta love when that happens!


Plain chili- mine has the optional black soybeans

OK, this is Skyline Chili, or Cincinnati chili. This is NOT Tex-Mex or authentic southwestern chili or anything like that. This is authentic in its own way. If you didn't grow up in or around southwest Ohio, this may all seem very strange to you. Chocolate in chili? Cinnamon? Allspice?  Yup, all of that and more!  I made the version with beans, though Skyline chili doesn't have beans in it, you ask for them and you get them as a topping.

Skyline Chili is ordered by ways: 

  • Chili spaghetti is a plate of spaghetti, topped with chili
  • A 3-way is chili spaghetti, topped with a huge pile of shredded cheddar cheese
  • A 4-way is a 3-way with either onions or beans
  • A 5-way is a 3-way with onions and beans

They all have oyster crackers on the side.


This would be a 3-way if there was pasta involved!

Not low carb, by a long shot, especially considering they all start with a ginormous plate of pasta- but the chili itself is good and tasty and satisfying on its own, or as chili dogs. I'm sure some of my tri-state peeps will want to give this a try. 



Skyline Chili

3 pounds lean ground beef
2 quarts water
2 large onions -- chopped
29 ounces tomato sauce
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
4 Tablespoons chili powder -- or more if desired
2 Tablespoons vinegar
2 teaspoons cinnamon
2 teaspoons Worcestershire sauce
1/2 ounce unsweetened baking chocolate square
1 1/2 teaspoons salt
4 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes.

Then add remaining ingredients.

Simmer for 2 or 3 hours, uncovered.


This is how I eat it- with a half ounce of cheese,
a Tablespoon of sour cream and a slice of jalapeno.

Makes 12 (1-cup) servings:

Per Serving: 344 Calories; 25g Fat (64.5% calories from fat); 22g Protein; 
9g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 799mg Sodium

NOTES :
Can add 2 (15-ounce) cans black soybeans, drained and rinsed, if desired.
This will make 14 (1-cup) servings:

Per Serving: 351 Calories; 24g Fat (60.6% calories from fat); 24g Protein; 

11g Carbohydrate; 5g Dietary Fiber; 73mg Cholesterol; 698mg Sodium

Monday, August 11, 2014

Hoagie Salad

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Hoagies!! Oh my goodness, how many ways are there to make a hoagie?? Probably as many ways to make them, as there are people to eat them, right? This recipe is very basic for me; it includes the ingredients my "submarine" sandwiches contained when I was growing up. They were always hot, and there was no mayonnaise or lettuce. They had tomato puree spread on one of the buns (I believe it was the top one) and the banana peppers and cheese were layered on the puree. The meat was stacked on the bottom bun. The sandwich was then baked, open face, until the bread was toasty and crispy and chewy and the cheese and meats were beginning to brown. It came out of the oven, and the halves were put together into a sandwich, then it was cut in half, wrapped in foil, and slipped into a long narrow paper bag. 

Years later, someone mentioned a "Hoagie Dip". I had to check it out, of course, but I never tried it, or even saved the recipe. Fast forward a few years: I've made this salad now for football season, or when a chef's salad would be just the thing, with various meats and cheeses, but this combo is the "basic". The thing about hoagies is that you can make them your own. I love a ham and turkey hoagie- and hoagie salad. You can use any combination of meats & cheeses and you don't have to dice them. You can buy thinner slices at the deli and julienne them. You can use a different lettuce if you want, or hot peppers, or no peppers. Do what YOU like. Just enjoy it. 





Hoagie Salad

Servings: 12
Yield: 6 cups

14 1/2 ounces canned diced tomatoes*, drained well
8 ounces ham**
5 1/2 ounces bologna**
5 1/2 ounces provolone cheese**
3 ounces dry salami**
1 small onion, chopped
1/2 cup banana peppers, from a jar, sliced

1/2 cup mayonnaise
2 Tablespoons red wine vinegar
2 Tablespoons Italian seasoning
1/2 teaspoon garlic powder

3 heads iceberg lettuce, torn into bite-size pieces

Open can of tomatoes, put in colander to drain while preparing the rest of the ingredients.

Cut meats and cheese into 1/4" dice. Place in a large mixing bowl.

Add chopped onion and sliced banana peppers.

In a small bowl, combine mayonnaise, vinegar, Italian seasoning and garlic powder.

Add mayo mixture and tomatoes to other ingredients.  

I stirred with a rubber spatula, to get the dressing up off the sides of the bowl, and everything mixed in well. Just make sure everything is coated with the dressing.

Cover and chill overnight to allow herbs to soften and flavors to blend.

Next day, place about 1/4 head of torn iceberg lettuce in each shallow dish. 
Top with 1/2 cup of the hoagie mixture.


Notes:
*You can use fresh tomatoes in season. I used canned ones because I don't have tomatoes in my back yard this year, and it's not usually tomato season when I make this dish. DANDR page 63 references the lycopene in fresh tomatoes -vs- canned tomatoes (not that I'm at risk for prostate cancer- but someone reading this may be).

**I went to the deli and asked for a single slice of ham, bologna, provolone cheese and dry salami. 
I told them I wanted it cut on #10. 
The weights shown in the ingredients list are what I came home with.

Per 1/2 cup serving, over lettuce: 248 Calories; 20g Fat (69.3% calories from fat); 12g Protein; 8g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 809mg Sodium

Sunday, August 3, 2014

Balsamic Mushroom Steak Sauce

I was looking for something other than the usual mayo and cheese to top my burger for lunch today- so I adapted this recipe from one I found on Pinterest. If I'd had green onions on hand, I'd have used them- would have knocked a couple grams of carbs off the total. I don't recommend omitting the onions- they really add something to the depth of flavors in this sauce.

I looked up a suitable sub for balsamic vinegar, and one site said to try red wine vinegar and sugar; that's where the red wine vinegar and Splenda came from (and why the name is Balsamic Mushroom Steak Sauce, yet there is no balsamic vinegar in it).



There really is a burger under that sauce!



Balsamic Mushroom Steak Sauce

1 tablespoon butter
1/4 cup onions, sliced
4 ounces canned mushrooms (6.5 ounce can, drained)
1 tablespoon soy sauce
3 tablespoons red wine vinegar
1 drop liquid Splenda
1/4 teaspoon glucomannan
black pepper, to taste

I pan-fried a couple hamburger patties, removed one to a serving plate and the other to a refrigerator container. I poured out the grease, but didn't scrape the pan or wipe it. I did the rest of this recipe in that pan:

Melt a tablespoon of butter and toss in about 3 to 4 Tablespoons of slivered onions.

When onions are soft, add the mushrooms, and stir occasionally until mushrooms are hot.

Measure 1 Tablespoon of soy sauce into a liquid measuring cup, drip in a drop of Splenda and fill to the 1/4-cup mark with red wine vinegar. Swirl the cup around just to make sure Splenda is mixed in.

Stir into the onion-mushroom mixture. 

Sprinkle the glucomannan lightly over the skillet and stir in gently.

Sauce is ready when glucomannan is incorporated and sauce is thickened.

Per Serving (based on 2 servings): 81 Calories; 6g Fat (59.7% calories from fat); 2g Protein; 
7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 815mg Sodium.  

Sunday, July 20, 2014

Posh Squash

It's getting to be squash season in the Midwest, and it's been squash season in other places already. I'm not a huge squash fan, but I made this recipe several years ago and loved it so much that I planted yellow crookneck squash, green bell peppers and onions in my yard the next summer. My soil is pretty alkaline, and I don't have time to acidify it every time it rains, so I'm not growing them this summer. No point when blossom end rot is inevitable, right? Anyway, they're cheap in the grocery, so I can still make it, and not break the bank. I will be growing them next summer; all my classes will be online so I will have more time to spend with my gardens. I highly recommend you try this dish, even if you're not fond of squash. I never was- until I tried this.

I wish you could smell this!




 Posh Squash

 2 pounds  yellow squash -- crookneck
 1 cup  mayonnaise

 2 eggs
 1 small  onion -- finely chopped
 1/2 green bell pepper -- chopped
 pinch  basil
 pinch  rosemary
 salt and pepper -- to taste
 3/4 cup  grated Parmesan cheese -- green can is OK
 1 Tablespoon  butter -- melted (I don't use the butter)

Scrub but do not peel the squash. Cut off stem and blossom ends and discard. Cut squash into 1/2" slices. See Notes*

Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. See Notes**

Beat eggs, blend in the mayonnaise, onion, green pepper, oregano and rosemary. Stir in the well-drained squash and season to taste with salt and pepper if needed.

Spoon into 2 1/2 quart casserole (See Notes***), sprinkle with the Parmesan Cheese and dot with butter.

Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat); 

.6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium.  



Bake half a recipe in a pie pan
 

NOTES : 

* I used 3 big(ger) squashes- sliced from neck down until I got through the neck. 
Then I halved them lengthwise, and lengthwise again. 
Continued slicing these lengthwise quarters about the same thickness as the neck.

** I steamed, rather than boiled, my squash slices.

*** For 1/2 the recipe, I used a pie pan.

Friday, July 18, 2014

Tavuk Izgara ve Soğan Salatasi

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Tavuk Izgara ve Soğan Salatasi



 

 I'm so excited! I haven't made Turkish food in a while, especially not Turkish dinner. (Turkish breakfast is really good, and easy, so I have it on occasion- but that's a post for another day.) Seems like every time I get a craving for Tavuk Izgara, I want it NOW. And I don't like it as well if I haven't started it the day before. When that happens, I usually just "settle" for some generic grilled chicken, or some other dish that wasn't really what I wanted. You know what I mean; you've done it too. Anyway I started it yesterday, and I cooked it today. And while I was waiting for the grill to heat, I threw together a little Soğan Salatasi. There is nothing better (in my opinion) with grilled meat. It's fresh, and tangy, and sour, and flavorful- it's just the perfect side for Tavuk Izgara. 


This big bag of sumac was $6.49 at a Middle Eastern grocery

Now, it calls for "sumac" which may or may not be found easily. Penzeys carries it, but they charge something like $27 a pound (On the bright side, they sell small containers, as small as 1.2 ounces, for $4.55. I have never tried their sumac, but their other spices are excellent, so I have no reason to believe the sumac would be otherwise.) Personally, I bought a little over a pound from a Middle Eastern grocer- and paid $6.49 for it. It's supposed to keep for several months after you open it, but I keep it in its original bag inside a zipped freezer bag, in the freezer. I don't think it's degraded at all yet (over a year). You don't want to miss out on sumac- it's not easily substituted (although some believe you can use lemon zest and salt, or lemon pepper and salt- I just don't think it's a suitable substitution).

The rest of the ingredients for this dinner are pretty common, and if you don't have them in your kitchen already, at least they are easy to find in a regular grocery.

Tavuk Izgara 




Tavuk Izgara
"Grilled Chicken"

2 cups plain yogurt
2 Tablespoons chili powder (I used half hot, half mild)
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon cayenne pepper, more or less to taste
3 pounds boneless skinless chicken breast halves, 5 pieces

Rinse chicken breasts; set aside to drain.

Combine yogurt and spices. Stir to blend thoroughly.

Place a small amount of yogurt mixture in bottom of covered refrigerator container. Add a chicken breast and spread with yogurt. Repeat until all chicken and yogurt is used. 

Cover and refrigerate several hours or overnight.

When ready to cook, pick up each piece of chicken with tongs, allowing excess marinade to drip off into container.

Grill over high heat until done (charcoal grill is best, but I have a gas grill, so I make do), turning chicken several times during cooking.

Now, this might feel a little "wrong" but when I drip the marinade back into the container, I usually end up with about half of it left over. So in the name of accuracy, I only count half the calories, carbs, etc. in the marinade:

Per Serving (based on 5 servings): 340 Calories; 5g Fat (17.52% calories from fat); 65g Protein; 
5g Carbohydrate; 1g Dietary Fiber; 164mg Cholesterol; 216mg Sodium. 







 Soğan Salatasi

Soğan Salatasi
"Onion Salad"

1 medium onion
1 bunch parsley
1 Tablespoon lemon juice
1 teaspoon sumac
1/2 teaspoon salt, I didn't use this
1/4 teaspoon red pepper flakes, optional

Cut onion in half (or quarters) lengthwise, slice into paper-thin semi-circle slices. Chop parsley. Toss together in a medium bowl. 

Add lemon juice, sumac, salt and pepper (if using) to the bowl; toss gently.

Serve immediately, garnished with fresh lemon slices, if desired.

Per Serving (based on 4 servings): 17 Calories; trace Fat (7.5% calories from fat); 1g Protein; 
4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 276mg Sodium.