Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[abbi_normal_2]

It's really easy. Frying pan on medium heat. Spray one side of each tortilla with Pam spray or spread very lightly with butter if you want it to get the fried crispy texture. Or you can just put the tortilla plain in the pan but watch out for burning. Layer on some cheese and maybe a little sauteed onion/green pepper. Put second tortilla on top - butter/oiled side up. Turn it when first side browned and toast second side. If you don't get it gooey enough before the tortilla is done, pop it in the nuker for a few seconds.

[Ladysmith]

Huh! That is easy! A dab of quacamole would be great with it! Thanks!

Glad you both jumped on board! Welcome to FR!!

[abbi_normal_2]

You're welcome. Don't know why it took me so long to quit being a lurker. Figures it would be food that got me to sign up. I've lost 15 pounds so far and not hungry and obsessing for my next carb fix.

[carlo3b]

Sauces and Dips to take your breath away... literally!
 

Horseradish Sauce

• 1/4 cup prepared horseradish
• 1 pint sour cream
• 2 Tbls. lemon juice
• Dash of Tabasco sauce
• 1 teaspoon salt
Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve.

Hotter Than Haiti Habañero Sauce

*** You must wear protective, surgical or similar gloves, and eye covering as a safety measure when preparing this sauce! ***


 
• 12 Habañeros chopped, stems removed
• 1/2 c chopped carrot
• 1/2 c chopped onion
• 3 cloves garlic minced
• 1 t vegetable oil
• 1/2 c white vinegar
• 1/4 c fresh lime juice
1) Sauté the onion and the garlic in the oil until soft. Add carrots and 1/2 cup water. Simmer until carrots are tender.
2) Place carrot mixture and Habañeros in a blender puree until smooth.
3) Combine puree with vinegar and lime simmer for 5 minutes over low heat to combine flavors, strain into sterilized bottles, can be kept for up to 1 year.
This is a rather toxic orange color and VERY HOT. Use sparingly.

Asian Peanut Dip


 
• 1 bunch cilantro, washed & dried
• 1/2 c. chunky peanut butter
• 1/2 c. (or more) soy sauce
• 10 cloves garlic, peeled
• 2-5 Tbs. sugar, to taste
• 1/2 -1 Tbs. dry sherry or Chinese cooking wine, optional
• hot sauce to taste
1) In a food processor, pulverize the garlic and then the cilantro
2) Add in the peanut butter, the sugar, the hot sauce, and the sherry. alcohol). Start the machine again and pour in the soy sauce through the tube; run until everything is well mixed. At this point, you should check the consistency; if you want it thinner, add more soy sauce, or if it's too thin add a dollop or so more peanut butter
This sauce will keep for a week or more in a well sealed jar in the fridge.
3) Let sit, covered, at room temp for at least 1 hr for flavors to meld.
Serve on hot or room temp.
Noodles, with various toppings: julienne daikon (or turnip), carrots, jicama, etc.; steamed spinach (you can blanch it in the pasta water before cooking the pasta); tofu cubes (pressed or plain or fried); snow peas (halved, barely cooked); peanuts; preserved vegetables  bean sprouts; scallions; and so on.

Roasted Garlic and Mustard Sauce


 
• 1 Tbs. roasted garlic paste* (1 med. bulb yields 1 Tbs. after roasting)
• 1 Tbs. plus 1/2 tsp dry mustard
• 1 cup mayonnaise
• 2 tsp. Worcestershire
• 1 tsp prepared steak sauce, A1 etc
• 2 Tbs. heavy cream
• 2 Tbs. milk
• salt
1) Place dry mustard in mixing bowl,  add mayonnaise, and garlic. Beat for 1 minute.
2) Add Worcestershire sauce, A-1, cream and milk, and a pinch of salt and beat until mixture is well blended and creamy. If you like a little more mustard bite, whisk in 1/2 tsp more dry mustard until well blended.
Cover and chill sauce.

* How To Roast Garlic

* Peel away the dry outer layers of skin from desired number of heads of garlic (1 medium head yields about 1 tablespoon of garlic paste). Leave skins of cloves intact. Cut off the pointed top portion (about 1/4 inch) with a sharp knife, leaving the bulb intact but exposing the individual cloves of garlic.

* Place the head(s) of garlic, cut side up, in a small baking dish. Drizzle with olive oil (allowing about 2 teaspoons oil for each head). Bake, covered, in a 400 [degrees] oven for 25 to 35 minutes or until cloves feel soft when pressed.

* Allow head(s) to cool slightly before handling to prevent burning yourself. Use the paste warm or cooled. If serving it warm, such as when serving as a spread for bread, use the tip of a small knife to remove the soft garlic paste from each head. If using the paste as a seasoning in cooking, remove the cooled garlic paste from the head by cutting off its stem end. Then, use your fingers to squeeze the paste from each clove into a small bowl; discard the skins. Mash the garlic paste with a fork or back of a spoon until smooth. Use paste as desired.

* It might be a good idea to roast several bulbs at a time to have the paste on hand for seasoning. Freeze the paste in ice cube trays or wrap small portions in heavy plastic wrap; put into freezer bags. Thaw to use. Or, refrigerate the paste in an airtight container or wrapped in heavy plastic for up to one week.

Quick Salsa Verde
 

• 12 tomatillos, par boiled
• 1 lg. jalapeño pepper
• 1 medium onion
• 6 cloves garlic
• fresh bunch cilantro or parsley, or 1/2 and 1/2
Process the above in food processor.
Chill and serve.

Sweet Hot and Sour Sauce
 

• 3/4 unsweetened pineapple juice (one 6 oz can)
• 1 sm. Habañero pepper or less
• 3/4 cup cider vinegar
• 3/4 cup sugar
• 6 Tbs. catsup
• 3 tsp cornstarch
• 1/4 cup soy sauce
Mix all of the ingredients together in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and the sauce is clear.

[Howie]

Sounds good ! I salt the flour tortillas and toast them in the micro on the ceramic thingy and make instant chips. Once you get the power/timing down repeats are easy.

[GrandMoM]

I did not ask to be on the ping list, please take me off

Thank You, GrandMoM

[netmilsmom]

Carlo,
You are my hero.

xxoo

[Lucy Lake]

Sounds delicious; thanks for the ping.

[BushCountry]

This thread is getting is fat! };O)

[The KG9 Kid]

I've known a New Orleans style modification to your Horseradish Sauce recipe, substitutng mayonnaise for sour cream:

Mix equal parts mayonnaise and prepared horseradish until creamy, then add Tabasco® until the sauce turns a uniform light pink. A drop or two of smoke flavoring can help when making a half cup or so of sauce, if desired.

Serve with French Dip sandwiches smothered in sauteed white onions.

[Aquamarine]

Here's a sensation for ya...that feeling you get through your nose when you drink ginger ale. lol

[LearnsFromMistakes]

add me to the ping list, please. thanks.

[Iowa Granny]

Question: Are all these recipes you're posting considered Lo Carb?

Peanut butter doesn't appear on the lo carb lists I've been searching.

[RikaStrom]

Oh yum!

I wonder if Divinci's does a suger free orange syrup? Back to their website for me!

[RikaStrom]

It's quick and easy Carlo, and perfect for cookouts.

I'm taking it to the shoot on Sat, in SA. :-)

[RikaStrom]

You know, once we were able to adjust for the fiber, I found this way of eating a LOT easier. :-)

[jellybean]

Whoa!! Careful with that hot stuff!!! You could singe your mustache!!!

[Alamo-Girl]

Yeehaw! I love the spicy foods! Thank you!

[wafflehouse]

would you put me on your ping list too?

[RJayneJ]

They all sound great. I'm going to try that Horseradish Sauce. I have very few food intolerances, but cilantro is one that I can't handle. I heard a couple of days ago that it is a gene thing. I don't know if that's true, but if I eat it everything I eat tastes like it for a week.