Posted on 10/01/2015 8:22:58 AM PDT by Jamestown1630
A while back, Libertarian27 provided a link to a Blue Cheese dip recipe that she had previously posted. I tried it this week, and it really is good; I used it on seasoned Chicken Lettuce Wraps and it went perfectly. Here is her link:
http://www.freerepublic.com/focus/chat/2644498/posts?page=5#5
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
I'm not sure I've posted this before, but it's a nice appetizer or side dish, and though not strictly 'low-carb friendly', you can cut down on the flour, or use a low-carb substitute:
Zucchini Pancake Appetizers
3 cups unpeeled, grated zucchini
½ tsp. salt
2 large eggs, beaten
3 T. all-purpose flour
1 Cup crumbled Feta cheese
Butter for Frying
Dips/Garnish: Yogurt, Sour Cream, etc.
Toss the grated zucchini with salt and let stand in colander for 1 hour at room temperature.
When ready to cook, squeeze excess moisture from zucchini, without wringing it dry.
Place in medium bowl; add the eggs, flour and feta, and mix well.
Melt about 1 T. butter in a heavy sauté pan or griddle, enough to coat bottom generously.
Fry zucchini mixture in small pancake-sized amounts over medium-low heat until dark golden on both sides, about 5 minutes altogether. Transfer to paper towels to drain and continue with another batch until done.
Arrange pancakes on serving platter and garnish as desired (can use fresh or dried oregano, lemon slices, slasa, yogurt, sour cream.)
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
The following is from George Stella's 'Livin' Low Carb' cookbook. The recipe makes 4 servings, with only 2 grams of carbohydrate per serving.
Crab Stuffed Mushrooms
8 oz. cream cheese, softened to room temperature
8 oz. crab meat
1/2 cup Parmesan cheese, grated
1/8 tsp. minced garlic
1/4 tsp. black pepper
1/8 tsp. kosher salt
1 tsp. poultry seasoning
1 tbsp. parsley, chopped
Vegetable cooking spray
16 white button mushrooms
2 green onions, sliced into 1/8 inch rings
In a mixing bowl, combine the cream cheese, crab meat, Parmesan cheese, minced garlic, black pepper, salt, poultry seasoning and chopped parsley, and mix well.
Preheat the oven to 350 degrees F and coat a baking sheet with vegetable cooking spray (I would use parchment or a Silpat mat for this.)
Remove the stems from the mushrooms and wipe the mushroom caps clean with a damp cloth.
Stuff the crab and cream cheese filling into the mushroom caps and transfer them to the baking sheet, stuffing side up.
Place the baking sheet in the oven and cook the mushrooms for about 20 minutes, or until mushrooms are tender.
Remove the baking sheet from the oven, and transfer the mushrooms to a platter. Sprinkle the green onions over the tops of the mushrooms, and serve immediately.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
I'm always looking for interesting YouTubers who are doing videos on cooking/gardening/household subjects, and I found a new one last weekend. Her name is Phyllis Stokes, and she and her husband live in South Carolina. This lady is somewhat older than I, but we are near enough in age to be 'of a generation' and a lot of what she talks about is familiar to me. I felt very close to her after watching just one video, and there's probably a reason for that: she appears to have grown up in or near Newport News, not a far jaunt from my father's birthplace in Gloucester County, VA. When I'm listening to Phyllis I can catch in her diction, and in the cadence of her speech, little vestiges of my grandmother's ancient Tidewater accent.
Phyllis does lots of videos on healthy smoothies, and LOTS of wonderful Southern comfort food (you will gain weight just watching her 'Full Meal' and 'Southern Dessert' videos :-)
Here she is talking about Food of the 1950's (I do have to disagree with her on one point: I've loved Creamed Chipped Beef on Toast since being introduced to it in the 1950s! Also, she has a video on the Nilla Wafer Banana Pudding that she mentions here, which I've strangely never made or eaten; but my crew at work would love it):
https://www.youtube.com/watch?v=qsfAx98fHzY
-JT
We just bought this house, and the man we bought it from must’ve planted these crazy tomato plants. I love the little tomatoes but they are super-productive but are too small for canning. I tried but after skinning and seeding - there wasn’t much left.
The locals tell me they are ‘tommy toes’. I should Google and see the real name. Southerners have the cutest names for things.
When they’re going full bore I can hardly keep up with them.
They’re nummy though.
Like candy.
I buy vanilla wafers at Trader Joes. They have specks of vanilla bean seeds in them and remind me of homemade.
Continuing to pray for you.
Unfortunately, I recently moved and lost my Trader Joe’s. I really miss it.
LOL. It is a beautiful veggie - I have a painting of eggplants. I’m fine with it but prefer it in sludgy chutney. Or under a lot of tomato sauce.
I love buying eggplant and multi-colored bell peppers. They are so pretty. And the deep purple of the eggplant is unique.
However, after admiring them for awhile, I realize i need to make something with them so buying them was probably a mistake. None are my favorites to eat!
We have two FReeper cookbooks here online :)
http://www.freerepublic.com/focus/chat/2818541/posts
http://www.freerepublic.com/focus/chat/2973228/posts?q=1&;page=1
Thank you. Bookmarked.
MAPLE ROASTED VEGGIES
Place on three separate sheetpans---pumpkin (or butternut squash) wedges, baby carrots, sliced red onions. Pour Maple/Oil over evenly. Roast pumpkin 20 min. Add onion and carrot pans to oven; roast w/ pumpkin, turn once, 30 min (veg are golden/tender). Season to taste.
SERVE plate veg; drizzle w/ pan juices. Sprinkle w/ Gremolata.
MAPLE/OIL Whisk ol/oil, maple syrup, oj.
GREMOLATA chopped parsley, pine nuts, orange zest.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.