Posted on 09/01/2003 5:41:39 PM PDT by carlo3b
This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..
This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo, get it? food).. Hahahahhahaha... {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread.. :)
Recipe has been long lost...thanks!
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.
Sponge Cake Italiano
Preheat oven to 325°F.
1) Place egg yolks and Splenda in a bowl. Beat with electric mixer until well blended.
2) Add vanilla extract and lemon peel.
3) Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream.
4) Beat egg whites in fresh bowl with cream of tartar until stiff but not dry.
5) Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly.
Turn into greased 9" cake pan and bake at 325°F for 30 minutes or until cake tests done.
* Soya Powder is much finer than soy flour, so a lighter cake will result.
Grilled and served up with a "cold" pasta salad and some sun tea.........garlic bread and yellow doll watermelon optional !
Great thread !!.............Stay Safe !
ZIPPY ZUCCOTTO Ok, ok, I know it has chocolate, soon no one will need it... :^)
- 1 Italian Sponge Cake, (recipe below)
- 1/2 Cup Hazelnuts
- 1/2 Cup Splenda
- 1/4 Cup Water
- 1/4 Cup Liqueur Of Choice (Raspberry Works Well)
- 2 Cups Heavy Cream
- 1/4 Cup Icing Sugar
- 4 Ounces Dark Chocolate, Coarsely Chopped
- 1 Pint Raspberries (Plus Extra To Decorate)
Chocolate Icing:Toast the hazelnuts on a baking sheet, in a 350 degree F. oven for 10 minutes. Remove from the oven, and place in a kitchen towel. Rub the nuts inside the towel to remove their skins. Coarsely chop, and set aside.
- 9 Ounces Dark Or Semisweet Chocolate
- 1 1/2 Cups Heavy Cream
Mix together the water, 1/2 cup sugar, and liqueur in a small pot. Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and cool.
Line a deep bowl that is 9 inch in diameter, and 5 inches deep with plastic wrap. Cut the rectangular sponge cake into 9 squares, and then cut each square in half diagonally, creating 19 pieces of sponge cake in total. Brush both sides of the sponge cake with the liqueur mixture, and fit them together in the lined bowl so the mold is completely lined. If you have any spaces visible, use spare pieces of the sponge cake moistened with the syrup to fill in the holes. Trim the top edge of the bowl evenly, and place it in the refrigerator while you prepare the filling.
Place the 2 cups of heavy cream with the icing sugar in a bowl, and beat with an electric mixer until the cream is in stiff peaks. Carefully fold in the hazelnuts, chopped chocolate and raspberries. Remove the mold from the refrigerator, and spoon the filling into the lined mold. Place the round cake on top of the filling, cover everything with plastic wrap, and refrigerate 12 hours.
Chop the chocolate finely, and place it in a bowl. Cook the cream until bubbly, and then pour it over the chocolate mixture. Let this mixture sit for 5 minutes, and then stir it until it is smooth. Leave sitting at room temperature. It will get thicker as it sits, but you need a mixture that is spreadable, but thick enough to nicely coat the bottom of the mold.
Remove the plastic wrap, place the cake on a wire rack top side down so the rounded end is on top, and remove the bowl. Place the wire rack over a baking sheet to catch the drips. Using a ladle, spoon the chocolate icing or ganache over the cake coating the entire surface. Decorate with extra hazelnuts and raspberries and serve.
Sponge Cake Italiano
- 5 eggs, separated
- 1 Tablespoon plus 1 teaspoon vanilla extract
- 3 Tablespoons Soya powder or soy flour*
- 1/2 teaspoon cream of tartar
- 5 Tablespoons Splenda
- 1 teaspoon grated lemon peel
- 4 Tablespoons heavy cream
Preheat oven to 325°F.Place egg yolks and Splenda in a bowl. Beat with electric mixer until well blended. Add vanilla extract and lemon peel. Continue to beat and add soy flour one tablespoon at a time. Stir in heavy cream. Beat egg whites in fresh bowl with cream of tartar until stiff but not dry. Fold yolk mixture into egg whites. Be careful not to break down egg whites - so fold carefully and slowly. Turn into greased 9" cake pan and bake at 325°F for 30 minutes or until cake tests done.
* Soya Powder is much finer than soy flour, so a lighter cake will result.
Buon Appetito!
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)
- - - - - -
GOOD MORNING, It's a wonderful day, anyone have coffee for a chef, I'll make pancakes, Hold on to your hats, this is one you're gonna want to try. Trust me on this one..... memorable!Sour Cream Pancakes
Mix everything into batter.
- 1/2 cup soy flou
- 1/4cup Splenda
- 1/4tsp. Baking Soda
- 2 ea Eggs
- 1 cup Sour Cream
Cook as you would regular pancake, only slightly longer before turning.
2-3 servings, doubles easily for 4 good eaters, you'll need it...sooo good.
Have you a recipe for Veal Ala Milanese" ?........so much for healthy meals eh.......Stay Safe !
My mind craves chok-lit!! My tastebuds crave chok-lit!! LOL!!! And since I'm one of the fortunate ones (please don't hate me for it. *giggle*) who has a high metabolism, I satisfy those cravings with......chok-lit!
I pretty well eat a good balanced diet but when it comes to snacks....... Nobody's perfect. :-)
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.