A Few Of FR's Finest....Every Day....08/15/03....Cooking With FReepers - Carlo3b

dansangel; Billie

[dansangel]

*sigh*

Weinie, Weinie, Weinie....what are we going to do with you? The Dims have been a very bad influence on you, indeed.

[JustAmy]

Bumping so I'll know where to start later tonight.
Thanks for all the great recipes. My husband thanks you!!!

[dansangel]

Best of luck on your FReep tonight ((((((JustAmy))))))

[Fawnn]

Thanks for the ping, kitkat. I'm finally here and trying to work my way through the thread.

I haven't yet tried it for frying donuts, but those of you concerned about hydrogenated fats might want to try the Crisco alternative from Spectrum Naturals: Organic All Vegetable Shortening. They also have a Non-Hydrogenated Organic Margarine (flavored with NATURAL butter flavoring!).

[dansangel]

((((Fawnn)))))

Thank you for the interesting link! Enjoy the rest of the thread!

[Fawnn]

Dried egg whites

Those are awesome! And so handy. (Much easier than separating eggs.)

Dried whole eggs are another story. Anyone have any tips or hints about how to make those taste good?

re: ...including artery-clogging palm kernel oil and coconut oil....

I'm going to sound like all I'm doing is posting "commercials," but that isn't my intent. Coconut oil has gotten a bad rap because of a questionable study sponsored by some canola oil outfit, if I recall. (Remember the controversy about movie theater popcorn? That's when this bad rap stuff got started.)

Now, having said that, the CHEMICALLY-EXTRACTED coconut oil used in most processed foods is gunky stuff. However, cold-pressed coconut oil is good stuff. It can be used at high temps without breaking down. (Some studies have even shown that because of the way it's digested/metabolized, it's essentially only half the calories of most other, even cold-pressed organic. fats. High in those good omega fatty acids, too.) Do a google.com search on "cold-pressed coconut oil" and you'll find lots of info out there on this!

[sweetliberty]

Homemade pizza anyone, fresh out of the oven. You'll have to get the critique from Budge...I took him over a piece.

.

.

...this very piece, in fact.

[Fawnn]

Duhhhhhhh I forgot to include the "commercial" in my last post:

re 2 tablespoons granular sugar substitute

I can't use artificial sweeteners. However, I can use WheyLow and I love it. It tastes like and is used measure-for-measure the same as sugar. There's a brown sugar version and others. It's an all-natural, low glycemic sweetener. (I use it to make some awesome almond brickle in the microwave. Unfortunately, that's still in my "psychic cooking" stage; iow, I guesstimate amounts and times and haven't recorded the specifics. Ditto the caramels I made with it. It can take high temps, so it's great for candy and baking!)

Whey Low is safe for diabetics, but it isn't calorie-free. Depending on the version, it is 1-4 calories per teaspoon; sugar is 16, so it's at minimum only 25% of the calories of sugar. I have a few recipes online using that sweetener on CookingWithPam.

[dansangel]

Oh wow....I think I'm in love - LOL!!

I absolutely *adore* pizza!

:-)

[Fawnn]

Here's a sneak preview of a recipe that'll be in my next cookbook, "The Everything Low-Salt Cookbook":

Pear Salad with Fat-Free Raspberry Vinaigrette
Serves 4
For a change of pace (and wonderful new flavor dimension), substitute 4 crushed pink peppercorns for the freshly ground black or white pepper. An alternative to using the frozen juice concentrate is to substitute American Spoon Foods Raspberry Salad Dazzler (see Appendix A); begin with 1 tablespoon of “dazzler” and add more, if desired, according to taste.

2 tablespoons Cascadian Farm Organic Raspberry Juice Concentrate
2 tablespoons water
1 tablespoon white wine vinegar
1 tablespoon plain nonfat yogurt
1/8 teaspoon freshly ground black or white pepper
4 cups mixed salad greens (such as iceberg lettuce, green leaf lettuce, romaine, and radicchio), torn into bite-sized pieces
2 medium Bartlett pears, peeled, sliced, and diced
1/4 cup walnuts, chopped and toasted
2 ounces bleu cheese, crumbled

1. In a small bowl, combine raspberry juice concentrate, water, white wine vinegar, yogurt, and pepper. Whisk well to combine.
2. Toss the salad greens with the vinaigrette. Divide the greens between 4 serving plates. Top with pears, nuts, and bleu cheese. Serve immediately.

Per serving:
Calories: 420.79
Protein: 5.34 g
Carbohydrates: 21.77 g
Total Fat: 36.41 g
Sat. Fat: 6.79 g
Cholesterol: 10.71 mg
Sodium: 207.48 mg
Fiber: 3.27 g

[SIDEBAR]
The Bleu Blues
Bleu cheese adds a salty flavor. Keep in mind, however, that not all bleu cheese is created equally. Some have a much bolder flavor than others. For example, you can substitute Roquefort cheese for the bleu cheese in the Pear Salad with Fat-Free Raspberry Vinaigrette, but you’ll only need a fraction of that cheese to achieve the same flavor.

Disclaimer: Once the editors get through with it, the format may be different in the actual book. ;)

(Shameless plug: I have links to my cookbooks on my profile page. My diabetes cookbook does NOT use ANY artificial sweeteners, btw.)

My "pear" request:
www.kenyonsgristmill.com carries "Queen’s River Cinnamon Pear Jam." I love that stuff! Anyone have a recipe for making cinnamon pear jam?

[StarFan]

Thanks goodness our power was restored or I would have missed giving Kudos to my favorite chef. Hope you're enjoying your day, my friend. It's about time!

[The Mayor]

You can't forget the salad..

[sweetliberty]

Nice touch. Thanks.

[StarFan]

I'm toying with the Atkins diet for our new book, soooooo if anyone is interested, I can share a few recipes with ya before they hit the street, so to speak!!

Having heard rave reviews I decided to go on it (after 2 days sticks aren't purple yet) and I cannot believe I'm dieting. I also bought "Dr. Atkins New Diet Cookbook" (published by M. Evans and Company) but would rather have your recipes. Do any include bread? );

[humblegunner]

Wholly guacamole that looks good!

I make m'own pizza, too... I use Boboli crust and add whatever strikes my
fancy at the time, usually massive pepperoni and onions but
sometimes if I'm ambitious I'll engineer an Italian sausage/bacon masterpiece.

That's it, I'm ordering pizza tonight.
(Too late to begin engineering a pizza, build on established
formats when needful!)

[lonestar]

That's not fair! Now I'm hungry again!

[sweetliberty]

Yes, the "engineering" of a pizza takes quite some time. I start by cooking up a pound of bacon. Then I cut up some lean pork loin and cook it up in a big pan along with some ground round or hamburger, sausage, onions, garlic, celery and green pepper. Then I make the crust using Pillsbury Hot Roll mix. After it rises the second time (in the pan) I precook it slightly (about 3 minutes) to keep it from getting soggy. Then I spread the sauce on the crust (either ready made or homemade) and add the mixture of meat and vegetables (well-drained). Then I tear up the bacon pieces and spread over it, followed by green (and sometimes black) olives, pineapple chunks and pepperoni. I top that off with a mixture of cheeses, this time I used cheddar, mozzarella and parmesan, then bake it until it is just the right shade of brown.

What I like about it is that it is so adaptable to different tastes. I usually use 5 meats, but sometimes vary the meats. Same with cheese, though I always use Mozzarella. I also vary the vegetables and seasonings depending on who I am cooking for. And for you fungus munchers, I have even been known to use mushrooms (the big ones so they're easy to see and remove!) LOL!

[Budge]

WTG Carlo! You desreve this honor!

Fix yourself some good coffee and a good treat -- then have them on me! I'll even toast you!

Really, my FRiend, this is great!!

[sweetliberty]

"That's not fair! Now I'm hungry again!"

.

[lonestar]

Thanks. And no, I don't have a recipe for pear jam.