Ala Vodka Sauce

I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.



Ala Vodka Sauce - Level 1

1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka

Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.

Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.

In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.

Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.

Use while warm. This also freezes well.

Enjoy!

****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.



Foxye

A smile is a curve that sets everything straight.

Asian Shrimp Wraps

This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!

When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.

For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".

Asian Shrimp Wraps - Level 1

1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods

Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.

In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.

Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.

Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.

Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Biscuit Tortoni

Another excellent dessert recipe using my Almond Macaroons!

Biscuit Tortoni - Level 2

2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream

Soak macaroon crumbs in 1 cup cream for 1 hour.

Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.

Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.

**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking

And now my Almond Macaroon recipe for the crumbs:

Almond Macaroons

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

Enjoy!
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Foxye
Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.

Toffee Caramel Sauce

I use Whey Low sugar substitute which caramelizes like sugar, which is why this recipe works. It is oh so easy and OH SO GOOD - over ice cream, over cake, over anything!

Toffee Caramel Sauce

2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream

Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.

Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.

After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Okra Soup

Okra Soup (Level 1)

Yum - okra!

Okra Soup

1 Ham Bone with some meat on it
3 cups of okra
6 large tomatoes**
1/2 cup diced green pepper
1 tablespoon butter
1 small onion
Salt and Black Pepper to taste

Put the hambone in a stock pot and add water to cover. Bring to a boil, then reduce heat and simmer for at least one hour.

Slice the okra into thin slices. Peel, seed and dice the tomatoes. Dice the onion.

Add the okra, tomatoes and green pepper to the ham in the stock pot.

Melt the butter in a small pan. Saute the onion until it is golden. Add to the soup.

Simmer until the soup is thick, about 2 hours. Remove the hambone, and shred the meat back into the soup.

**You can substitute 2 28 oz cans whole tomatoes, drained and chopped.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Strawberry Sherbert

Easy to make with things you have on hand.



Strawberry Sherbert (Almost Level 1)

2 10 oz bags frozen strawberries (unsweetened)
1 cup sour cream
1 1/4 cups sugar substitute (I use Whey Low for ice cream)
2 teaspoons vanilla extract

Put all ingredients in the bowl of your food processor. Process until smooth. Pour into a *metal loaf pan, cover with aluminum foil and freeze.

Scoop out with ice cream scoop to serve.

*This works best in a metal container

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Foxye

A smile is a curve that sets everything straight.

EZ Radish Pickle Chips

This is really easy and fast to prepare. I eat them while I'm making it but they really are great if you can wait.

EZ Radish Pickle Chips (Level 1)

1/2 cup sliced radishes
1 teaspoon salt
2 tablespoons rice wine vinegar
2 teaspoons sugar substitute

Put the radishes and salt in a small bowl and toss together. Let sit for 5 minutes while you do the next step.

In a separate dish, I use a small ramekin, mix together the vinegar and sugar substitute until the sugar substitute dissolves.

Back to the radishes - 5 minutes should be up so pat the radishes dry with a paper towel. Add the vinegar/sugar substitute mixture and stir to coat. Put in the fridge to chill, then eat and enjoy!
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Foxye

A smile is a curve that sets everything straight.