Veggie Juice Cocktail (level 1)
10-12 tomatoes
1/4 cup vinegar
1 teaspoon sugar substitute
1 teaspoon salt
1 bay leaf
2 celery leaf shoots
2 onion slices
Put everything into a pot, bring to a boil and let simmer for 30 minutes. Strain
into a jar or pitcher. Keep covered in the fridge. I like to drink it over ice
in a tall glass.
Enjoy!
Foxye
Somersizing since 01/03
Saturday, October 24, 2009
Sunday, July 12, 2009
Winn Dixie brand Salsa
I am not a Winn Dixie shopper. The only time I EVER go to Winn Dixie is when I am in a super rush and have to pick up something really basic. I was in a rush today and guess what I found - Winn Dixie has a complete line of their own salsas and picante sauces AND lots of them are legal!
Just to try them I bought 2 kinds - their Chunky Salsa and their Roasted Chipotle Salsa.
The Chunky salsa is really nice - I bought the medium and it has a nice bite to it. It is nice and chunky, not watery. LIKED IT - a LOT!
Winn Dixie brand Chunky Salsa (medium) ingredients: diced tomatoes, water, fresh jalapeno peppers, tomato paste, fresh onions, distilled vinegar, dehydrated onions, salt, dehydrated garlic, natural flavor
The Roasted Chipotle Salsa was also surprisingly good. I prefer chunky salsa, but this had a lot of body to it. It was not just water.
Winn Dixie brand Roasted Chipolte Salsa ingredients: tomatoes, roasted tomato puree, water, jalapeno peppers, onions, distilled vinegar, salt, dehydrated garlic, chipotle peppers, garlic, natural flavor, spices
I recommend these both, and I am sure the other flavors, types are just as good. Just be sure to read the ingredients of each, as they were not all legal.
And guess what? They have their own line of spaghetti sauces which are also legal - I bought a couple of bottles and will let you know what I think when I've tried them.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Just to try them I bought 2 kinds - their Chunky Salsa and their Roasted Chipotle Salsa.
The Chunky salsa is really nice - I bought the medium and it has a nice bite to it. It is nice and chunky, not watery. LIKED IT - a LOT!
Winn Dixie brand Chunky Salsa (medium) ingredients: diced tomatoes, water, fresh jalapeno peppers, tomato paste, fresh onions, distilled vinegar, dehydrated onions, salt, dehydrated garlic, natural flavor
The Roasted Chipotle Salsa was also surprisingly good. I prefer chunky salsa, but this had a lot of body to it. It was not just water.
Winn Dixie brand Roasted Chipolte Salsa ingredients: tomatoes, roasted tomato puree, water, jalapeno peppers, onions, distilled vinegar, salt, dehydrated garlic, chipotle peppers, garlic, natural flavor, spices
I recommend these both, and I am sure the other flavors, types are just as good. Just be sure to read the ingredients of each, as they were not all legal.
And guess what? They have their own line of spaghetti sauces which are also legal - I bought a couple of bottles and will let you know what I think when I've tried them.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Friday, July 3, 2009
Deviled Crab
Deviled Crab (Level 1)
We had surf & turf for dinner last nite, it's always easy! Just grilled up some steaks, made deviled crab and a salad. I was going to make crab cakes, but decided on this as the lazy way instead.
Deviled Crab (Level 1)
1 1/2 tablespoons unsalted butter
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/2 pound lump crab meat, flaked
3 tablespoons mayonnaise
1/4 cup scallion greens sliced thin
2 tablespoons grated parmesan cheese
1/2 teaspoon worcestershire sauce
2 tablespoons minced fresh parsley
2 tablespoons chopped pimento
pinch cayenne to taste
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
Set oven rack to top 1/3 of your oven. Preheat oven to 400. Lightly spray two 1 cup ramekins with Pam.
Melt the 1 1/2 tablespoons butter over medium low heat in a heavy skillet. Add the onion, bell pepper and celery and cook, stirring often, until they are softened. Stir in the crab meat, mayonnaise, scallion greens, parmesan cheese, worcestershire sauce, parsley, pimento and cayenne. Remove from heat and divide the mixture between the 2 ramekins.
Sprinkle the 1 tablespoon parmesan cheese over the tops of the crab mixture, then drizzle with the melted butter.
Place the ramekins on the rack of a broiler pan and cook on top rack for 10 minutes.
Serve and enjoy! Just make sure you warn your dining partner that the ramekin is HOT.
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
We had surf & turf for dinner last nite, it's always easy! Just grilled up some steaks, made deviled crab and a salad. I was going to make crab cakes, but decided on this as the lazy way instead.
Deviled Crab (Level 1)
1 1/2 tablespoons unsalted butter
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/2 pound lump crab meat, flaked
3 tablespoons mayonnaise
1/4 cup scallion greens sliced thin
2 tablespoons grated parmesan cheese
1/2 teaspoon worcestershire sauce
2 tablespoons minced fresh parsley
2 tablespoons chopped pimento
pinch cayenne to taste
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
Set oven rack to top 1/3 of your oven. Preheat oven to 400. Lightly spray two 1 cup ramekins with Pam.
Melt the 1 1/2 tablespoons butter over medium low heat in a heavy skillet. Add the onion, bell pepper and celery and cook, stirring often, until they are softened. Stir in the crab meat, mayonnaise, scallion greens, parmesan cheese, worcestershire sauce, parsley, pimento and cayenne. Remove from heat and divide the mixture between the 2 ramekins.
Sprinkle the 1 tablespoon parmesan cheese over the tops of the crab mixture, then drizzle with the melted butter.
Place the ramekins on the rack of a broiler pan and cook on top rack for 10 minutes.
Serve and enjoy! Just make sure you warn your dining partner that the ramekin is HOT.
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Roasted Vegetable Salad
Roasted Vegetable Salad (Level 1)
I made up this dressing, I'd had something else in mind but didn't have all the ingredients so I winged it. This dressing is so absolutely good I can't resist it - I keep spilling it on my hands by accident as I make it up just so I can eat it! Last night I made an impromptu salad with roasted vegetables. We were just going to have roasted vegetables but I really wanted some of this dressing. So I roasted up some veggies and as they were cooking I lined 2 salad plates with baby spinach leaves. I stacked the roasted veggies up on the bed of spinach leaves, sprinkled on some feta and then SALAD DRESSING - yum.
Here is the recipe for the dressing - I can't figure out what to name it, My Addiction?
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1/3 cup brown sugar substitute (I use Whey Low Gold)
Salt & Pepper to taste
Mix the ingredients together with a wisk. Refrigerate.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
I made up this dressing, I'd had something else in mind but didn't have all the ingredients so I winged it. This dressing is so absolutely good I can't resist it - I keep spilling it on my hands by accident as I make it up just so I can eat it! Last night I made an impromptu salad with roasted vegetables. We were just going to have roasted vegetables but I really wanted some of this dressing. So I roasted up some veggies and as they were cooking I lined 2 salad plates with baby spinach leaves. I stacked the roasted veggies up on the bed of spinach leaves, sprinkled on some feta and then SALAD DRESSING - yum.
Here is the recipe for the dressing - I can't figure out what to name it, My Addiction?
3/4 cup mayonnaise
2 tablespoons red wine vinegar
1/3 cup brown sugar substitute (I use Whey Low Gold)
Salt & Pepper to taste
Mix the ingredients together with a wisk. Refrigerate.
Enjoy!
_________________
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Saturday, May 30, 2009
Strawberry "Shortcake"
I think strawberries are one of the best things in the whole world. The Florida grown ones during our strawberry season, and Driscoll's brand when they are in season. Sweet!
I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.
Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.
Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.
You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.
My favorite pancake recipe is from Peter Neuman:
1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***
In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
I like to make a Faux Strawberry Shortcake just using sliced berries and whipped cream.
Clean, hull and slice up a 16 oz container of strawberries. Put them in a bowl and add some brown sugar substitute (I use Whey Low Gold) to taste. Toss until the strawberries are coated, then put in the refrigerator for about an hour to sweeten the berries.
Remove the sweetened berries from the refrigerator, and divide them into 2 bowls (I like a LOT of strawberries!), reserving a few for garnishing. Top with sweetened whipped cream and the reserved berries. Drizzle the sweet strawberry juice from the bottom of the mixing bowl over the top of the whipped cream. Serve.
You can also use 2 pancakes in each dish, layering 1 warmed pancake, strawberries, 2nd warmed pancake then whipped cream. When I make it this way, I like to sprinkle a little bit of powdered sugar substitute on the pancakes before I put them in the dish.
My favorite pancake recipe is from Peter Neuman:
1/2 cup of pork rind flour***
1/4 cup plus one tablespoon heavy whipping cream
2 eggs
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon flavoring extract (Vanilla, maple, and butterscotch are some suggestions)
4 tablespoons sugar substitute (I use Whey Low)
*** One 80 gram bag of pork rinds yields about one cup of pork rind flour. Using a blender, food processor, or heavy rolling pin and plastic bag, grind or crush pork rinds, ONE at a time (to ensure the pork rinds are ground as find as possible), into a fine powder resembling brown sugar. ***
In a medium bowl, mix all ingredients except pork rinds with whisk or electric mixer until thoroughly blended. Using a blender or food processor, grind the pork rinds, one at a time, into a substance that resembles brown sugar or flour. Add pork rinds to egg-cream mixture and mix until thoroughly blended. Allow to stand 5-10 minutes, to allow the pork rinds to soften. Cook in a greased frying pan over medium heat on the stovetop. Cook for 5-7 minutes on each side, until they are dark brown, this will ensure the pancakes cook through completely.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Sunday, May 10, 2009
Eden brand canned Beans & Rice
Hey guys I found something at Publix today you are all going to love!
Eden Organic brand Caribbean Rice & Beans and Cajun Rice & Beans
Legal level 1 carbo meal! I just had it for dinner and it is GOOD.
They come in 15 ounce cans and cost $1.59 a can. Something good to have in the pantry or at the office for a quick meal.
Cajun Rice & Beans ingredients: Water, brown rice, small red beans, tomato puree, onion flakes, garlic powder, dried red pepper flakes, sea salt, cayenne pepper, parsley flakes, bay leaf powder, black pepper, cumin.
Caribbean Rice & Beans ingredients: Water, brown rice, black turtle beans, onion flakes, paprika powder, garlic powder, sea salt, cumin powder, cayenne pepper, cinnamon powder.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Eden Organic brand Caribbean Rice & Beans and Cajun Rice & Beans
Legal level 1 carbo meal! I just had it for dinner and it is GOOD.
They come in 15 ounce cans and cost $1.59 a can. Something good to have in the pantry or at the office for a quick meal.
Cajun Rice & Beans ingredients: Water, brown rice, small red beans, tomato puree, onion flakes, garlic powder, dried red pepper flakes, sea salt, cayenne pepper, parsley flakes, bay leaf powder, black pepper, cumin.
Caribbean Rice & Beans ingredients: Water, brown rice, black turtle beans, onion flakes, paprika powder, garlic powder, sea salt, cumin powder, cayenne pepper, cinnamon powder.
--
Foxye
Jupiter Florida USA
Somersizing since 01/03
Thursday, February 26, 2009
Lemon Mousse
This is a nice fluffy rich mousse. First you make a lemon curd, allow it to chill and then mix in whipped cream.
Lemon Mousse (Level 1)
6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream
Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.
Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.
Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.
Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.
Enjoy!
Foxye
Jupiter Florida USA
Somersizing since 02/03
Lemon Mousse (Level 1)
6 egg yolks
1/2 cup sugar substitute (I use Whey Low)
4 tablespoons lemon juice, or juice of 2 lemons (if using fresh lemons, you can grate in the lemon rind with the juice)
1 stick (1/2 cup) unsalted butter
1 cup whipping cream
Beat together the egg yolks and sugar substitute on medium speed with mixer for 2 to 3 minutes until they are a pale yellow color. Add the lemon juice, zest (if using) and butter, beating to mix.
Transfer mixture to a saucepan. Cook over low heat and stir with a wooden spoon about 10 minutes until the mixture smoothes and thickens. Be careful not to overcook as it will separate.
Remove from heat and pour into a bowl. Allow to cool, then cover and refrigerate. Allow to chill for at least 2 hours.
Whip cold cream until stiff peaks form. Fold the whipped cream into the chilled lemon mixture. Divide the mousse evenly into individual serving dishes - ramekins, wine glasses, sherbert cups. You can serve immediately or store covered in the fridge until ready to serve.
Enjoy!
Foxye
Jupiter Florida USA
Somersizing since 02/03
Subscribe to:
Posts (Atom)
