Saturday, November 29, 2008

Christmas Meme

I've gotten this from several friends and fellow bloggers asking me to respond. If you haven't done this yet, I invite you to do it and share!

Christmas Meme

1. Wrapping paper or gift bags? Both
2. Real tree or Artificial? No tree
3. When do you put up the tree? I decorate the house between Thanksgiving and Christmas
5. Do you like eggnog? Yukky
6. Favorite gift received as a child? The game Mousetrap
7. Easiest person to buy for? My Mom - she loves anything I give her
8. Hardest person to buy for? My Squeeze - he hates anything I give him
9. Do you have a nativity scene? No
10. Mail or email Christmas cards? I don't do cards, my dog does and he does both - he gets over 100 cards from all around the world
11. Worst Christmas gift you ever received? I can't say as she is still living and would kill me if she knew
12. Favorite Christmas Movie? Miracle on 34th St
13. When do you start shopping for Christmas? The day after
14. Have you ever recycled a Christmas present? NEVER
15. Favorite thing to eat at Christmas? Dessert
16. Lights on the tree? No
17. Favorite Christmas song? David Bowie & Bing Crosby White Christmas
18. Travel at Christmas or stay home? Home and everybody comes to me
19. Can you name all of Santa's reindeer's? of course
20. Angel on the tree top or a star? no angels
21. Open presents on Christmas eve or morning? as soon as possible
22. Most annoying thing about this time of the year? Christmas songs over and over and over
23. Favorite ornament, theme or color? Red
24. Favorite for Christmas dinner? Standing rib roast
25. Brussels Sprouts - love or hate them? LOVE THEM!
26. Favourite accompaniment to the Christmas Pud? Whipped cream
27. Favourite Christmas Carol? We wish you a merry christmas
28. Your very Favourite Christmas Thing? family & friends
29. A Christmas wish! a full stomach for every person everywhere around the world

Jupiter Florida

Saturday, November 15, 2008

Fiesta Turkey

Fiesta Turkey (Level 1)

This is the tenderest and juiciest turkey you will ever eat!

1 small turkey, 6 to 8 pounds
2 tablespoons olive oil
1 bunch fresh cilantro, chopped
3 cloves garlic, mashed
1 medium onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon ground black pepper
1 can crushed tomatoes
1/2 pound smoked ham, cubed

Preheat oven to 325.

Remove the gizzards, neck, heart,etc from the turkey. Leave the skin on. Rinse under cold water and pat dry.

Heat the olive oil in a large skillet. Add the cilantro, garlic, onion, and peppers. Sautee just until tender. Add some of the tomato juice from the canned tomatoes and simmer over low heat for about 5 minutes.

In a food processor or blender mix the rest of the tomatoes with the ham. Add the vegetable mixture and pepper.

Using a spoon, insert the mixture under the skin of the turkey. Reserve some to stuff inside of the turkey.

Place turkey on a rack in a roasting pan. Cook in oven for 45 minutes for each 2 pounds. When a meat thermometer shows 180 it is done. Remove from oven and let sit 15 minutes before carving.

Somersizing since 01/03

Mock Loaded Potato Casserole

This one is from the Somersize boards and everybody loves it.

Mock Loaded Potato Casserole (Level 1)

1 head of cauliflower
½ cup sour cream
4 oz cream cheese
¼ cup minced green onions
½ stick soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup Romano cheese
6 slices cooked and crumbled bacon
2 tablespoons bacon grease

Shredded Cheddar
2 slices cooked and crumbled bacon

Boil the cauliflower for 20 to 30 minutes until tender and drain well.

Fry the bacon until crisp, and then crumble it. Save the grease.

In a large bowl, combine the cauliflower, cream cheese, ½ of the
butter, salt, pepper, Romano cheese, ½ c. sour cream, ¼ c. minced
green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits
(reserve some for the topping). Mash it all together. (I do this in my
Kitchen Aid mixer) Season with salt and pepper to taste.

Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar
cheese then top off with the reserved bacon pieces. Cut up small
pieces of theremaining butter and scatter it lightly on top.

Place in a preheated 350° oven and bake about 20 minuted until all the
cheese has melted.

Jupiter FL
Somersizing since 01/03

Sausage and Herb Stuffing

I have made this stuffing and everybody loved it. Just don't tell
anybody what it is and they will never suspect.

This is from Chef George Stella of Food Network.

Sausage and Herb Stuffing (Level 1)

Stuffing is commonly made with bread or croutons, which makes it off
limits to low-carbers. But it doesn't have to be made that way.
There's nothing wrong and everything right with substituting chopped
vegetables to make up the missing bulk. So don't get stuffed. Try this
recipe instead of all that bread!

Prep Time:15 minInactive Prep Time: hr minCook Time:35 min
8 servings

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.
Remove sausage from casing and crumble it into a pan over medium heat.
Add the celery and onion and cook, stirring, until browned. Drain fat
if necessary.

Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and
all the remaining ingredients. Pour the stuffing into the baking dish
and bake until hot and browned, about 30 minutes. Serve immediately.

Jupiter FL
Somersizing since 01/03

Turkey Stuffed Cubano Style

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.


Friday, November 14, 2008

Chicken Stew in the Crockpot

Chicken Stew in the Crockpot (Level 1)

1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt

Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.

Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.

Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.


A smile is a curve that sets everything straight.

Sunday, November 9, 2008

Texan Tomato Relish

This is excellent on burgers or anything you would use ketchup on. It is even good stirred into veggies.

Texan Tomato Relish (Level 1)

1 tablespoon olive oil
1/2 cup finely chopped vidalia onion
1 cup diced canned tomatoes
2 tablespoons apple cider vinegar
2 tablespoons brown sugar substitute (I use Whey Low Gold)
1 pickled jalapeno, finely chopped

Heat olive oil in a medium saute pan over medium heat. Add onions and cook until they soften and turn light brown. Do not burn,

Add tomatoes, sugar substitute and chopped jalapeno. Bring to a boil, then turn down the heat and simmer for 25 to 35 minutes. The relish will be thick and have a jamlike consistency. Season with salt to taste.

Store in a jar with a lid in the refrigerator.

A smile is a curve that sets everything stra

Saturday, November 8, 2008

Pork Estofado

For some reason I very very rarely use any of my crockpots. And I have them in all shapes and sizes! So I decided I should start using them. This is my first "crockpot production" for 2008 - and the year is almost over!

Pork Estafado (Pork Stew) (almost Level 1)

5 pounds of boneless country style pork ribs
salt & pepper for seasoning the pork
olive oil
2 medium white onions
2 tablespoons chili powder
1/4 teaspoon salt
5 minced garlic cloves
1 can (14.5 oz) diced tomatoes
5 cups chicken broth
3 cans (15 oz) organic white soybeans
1 teaspoon oregano
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice

Dry the pork with paper towels. Season with salt and pepper to taste.

Heat 2 teaspoons of the oil in a large heavy skillet over medium high heat. Add half the pork and brown in the pan for about 10 minutes. Add to the crockpot. Add 2 more teaspoons olive oil to the skillet, heat, and add the remaining pork. Brown about 10 minutes and add to crockpot.

Add 2 teaspoons olive oil to the skillet and heat over medium. Add the chopped onions, chili powder and salt to the skillet. Cook until the onions are softened for about 5 minutes. Stir in the diced tomatoes with their juice and scrape up any browned bits from the pan. Bring to a simmer and then pour over the pork into the crockpot.

Drain the soybeans. Add the beans, broth and oregano to the crockpot. Cover and cook for 7 to 8 hours on low or 5 to 6 hours on high.

Take the meat out of the crockpot and place in a large bowl. Let the liquid sit in the crockpot for about 5 minutes until it settles, then skim any fat from the surface. Let the meat cool, then shred with your fingers or a fork. Add the shredded meat back to the crockpot to reheat.

Just before serving, stir in the cilantro and lime juice. Season with salt & pepper to taste.


A smile is a curve that sets everything straight.

Sunday, November 2, 2008

Chili Miami

A decidedly Cubano twist on chili.

Chili Miami (Level 1)

2 tablespoons olive oil
3 minced garlic cloves
1/2 cup chopped onion
1 pound ground chuck
1 pound ground pork
1 14 oz can beef broth
1 28 oz can whole peeled tomatoes
2 tablespoons balsamic vinegar
1 teaspoon brown sugar substitute
2 tablespoons chili powder
1/2 tablspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 cup manzilla pimento stuffed olives (0 carb)

Heat the oil in a large heavy fry pan. Stir in the onion and garlic and cook until soft. Add the ground chuck and pork and cook until browned. Drain off the excess fat.

Drain the can of tomatoes. Add tomatoes and beef broth, squashing the tomatoes with your hands as you add them. Then stir in the vinegar, sugar, salt & spices. Bring it all to a boil and reduce heat to a simmer. Simmer partly covered for 30 minutes. Uncover and cook for 30 more minutes.

Slice the olives in half. Add to the mixture and cook an additional 5 minutes.

Serve in bowls.

(Sometimes I add a can of drained black soy beans during the final 30 minutes of cooking. This would make it almost level 1).


A smile is a curve that sets everything straight.