I love celery and peanut butter. I have been making my own peanut butter out of peanuts, Splenda, canola oil and I use a thickener I get from Atkins website store. I put it in the processor. It is thinner than what you buy, but the stuff you buy has sugar in it.
This is a recipe passed down to me from my great grandmother. So proud was she of this meal, she had my great grandfather personally pick the firmest ripe eggplant, and darkest green zucchini directly from their own Victory Garden, a small patch of planted vegetables behind our tenement walk-up in the inner city of Chicago.This garden was decorated with Flags, flowers and perfectly manicured, and abundant, rows of Italian vegetables. At the entrance was a handmade trellis with bunches of wine grapes growing. The garden was planted in honor of the Troops of the two world wars.
They seemed to always have grown enough so she could prepare extra to send to the families of the fallen vets that were our neighbors. It was my honor to deliver the fancy china bowls filled with this humble, but grand gesture of our appreciation.
Preheat the oven to 350 degrees F.
- 3 medium, dark, firm eggplants
- 5 Tbls. pure olive oil
- 2 cloves garlic, minced
- 4 ripe red Roma, tomatoes, thinly sliced
- 4 firm zucchini, ends removed, and thinly sliced
- 3 Tablespoons Chopped, Fresh Parsley
- Salt & Pepper
- 1/2 cup freshly grated Pecorino Romano cheese
1) Remove the top from the eggplant, and slice it lengthwise into 1/4 inch slices.
2) Lightly brush the eggplant slices with a little of the olive oil, and either broil or grill until soft and lightly browned.
3) Remove the cooked eggplant to a serving platter, and continue cooking until they are all cooked.
Cook the zucchini in the same manner.
4) In an ovenproof casserole dish that has been lightly oiled, lay one layer of the eggplant along the bottom.
5) Cover with a layer of thinly sliced tomatoes, and one of zucchini. Sprinkle some of the garlic and parsley on top. Season with salt and pepper, and half of the cheese.
6) Prepare another layer of vegetables in the same manner on top of the first, ending with the cheese and seasonings.
Bake for 30 minutes covered, and then remove the cover turn up the heat to 400 degrees F., and cook an additional 10 minutes until lightly browned.
Let sit 10 to 15 minutes before serving.When you serve this wonderful dish, please give a thought to my family, and to the men, and women who serve our nation.
Found this on the Atkins thread. Is this the recipe you were talking about?
Heavenly Low Carb Cheesecake Heavenly, because it's out of this world... promise..... really..... trust me on this.... ;)
Preheat oven to 350.
- 5 packages (8 oz ea.) cream cheese (must be at room temperature)
- 5 large eggs (must also be at room temperature)
- 3/4 cup Splenda
- 1 1/2 tsp. vanilla extract
- 1/2 cup heavy cream
1) Spray a spring-form pan (they are easy to find, and great for cookies, so get one if you don't have one yet..:o)) with a non-stick spray.
2) In a large mixing bowl, beat the eggs, cream, sweetener, and extract.
3) Add cream cheese in 2 oz chunks for easier beating, making sure to get all of the lumps out..
4) Pour into the pan and bake for 50 to 55 minutes. You must be careful to cook this all the way through.. test with toothpick. Chill completely, or leave in the fridge overnight, it is much better the next day anyway..
Guess what, only 9 carbohydrates per piece.
12 pieces per pie
Add whipped cream topping and/or any kind of berries..or nothing at all...yummmmm
146 posted on 08/23/2003 8:26 AM PDT by carlo3b (http://www.CookingWithCarlo.com)
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