Lebanese Eggplant Casserole (Level 1)

A friend came by with some eggplants so I reprised an old favorite I hadn't made for a LONG time. This one is special, the flavors blend together nicely.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 28 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter



I used two 1 pound eggplants this time for nice sized rounds.

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt.



Don't be shy with the salt. You wipe it off later.

Let sit for about 1/2 hour then drain off any water.



This is after 15 minutes. You can see they give off a lot of water!

Heat the olive oil in a large saute pan over medium high heat. Chop the onions.



I used ground beef this time because lamb was 3 times the price.

Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.



In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.



Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.



Cover and bake in 450 oven for 1 hour.



Serve and enjoy!



And here is an uninterrupted copy of the recipe.

Lebanese Eggplant Casserole (Level 1)

1 large eggplant (about 2 pounds)
Salt
3 Tablespoons olive oil
2 medium onions
1 pound ground lamb
2 crushed garlic cloves
1 22 ounce can of chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon cloves
3 tablespoons butter

Slice the eggplant. Lay the slices out on a large platter and sprinkle with salt. Let sit for about 1/2 hour then drain off any water.

Heat the olive oil in a large saute pan over medium high heat. Chop the onions. Add the meat and onions to the pan and brown. Add the garlic, cook for another 2 minutes and drain.

In a medium sized bowl combine the tomatoes, cinnamon, salt, pepper to taste, and cloves.

Butter a casserole dish. Layer half the meat mixture, eggplant, tomato mixture. Repeat.

Cover and bake in 450 oven for 1 hour.

**I also make this chopping the eggplant into 1" cubes. Good for dinner or as an appetizer.

**I've made this with ground beef too when I can't get lamb

Enjoy!

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

Broccoli Salad

A friend of ours becomes my responsibilty to feed every time his wife goes out of town. His favorite night is Saturday night, as Saturday night is steak night at my house.

I keep the menu simple. Last night it was steaks on the grill, sauteed mushrooms and broccoli salad. It's always easy to throw an extra steak or 2 on the grill if we have unexpected guests.

My broccoli salad is a favorite. I just "do it" - never measuring or anything. So yesterday I made a conscious effort to measure so I could share. We will go through a step by step and I will include the full recipe at the end.



We'll need broccoli florets, an onion, dried unsweetened cranberries, mayonnaise, red wine vinegar, sugar substitute, salt and pepper.



So, let's get started with the dressing, right in the serving bowl to make it easy.



Whisk together 1 cup mayonnaise, 2 tablespoons + 2 teaspoons red wine vinegar, 1/2 cup sugar substitute until combined. Season with salt and pepper to taste.



I used a little bit over 1 pound of broccoli florets. Chop off the stems so you just have the tops and cut into bite size pieces. I guess we will say 1 pound, or about 5 cups (liquid measuring cups, not packed).



Roughly chop the onion. I always use vidalia because I like the taste.



I ended up with 1 cup chopped onion.



Add the broccoli and chopped onion to the prepared dressing in the bowl, then add cranberries. I used 1 cup dried cranberries.



Stir the dressing up from the bottom to evenly coat the broccoli, onions and cranberries.



Then cover and put in the refrigerator for at least an hour to chill before serving.

The guys thought it was perfect, but I thought it had bit too many cranberries.

So, here is my recipe - finally written down.

Broccoli Salad - Almost Level 1

1 cup mayonnaise
2 tablespoons + 2 teaspoons red wine vinegar
1/2 cup sugar substitute
salt & pepper to taste
1 pound broccoli florets
1 medium onion - 1 cup chopped
1/2 to 1 cup dried unsweetened cranberries

Whisk together the mayonnaise, vinegar and sugar substitute. Add salt and pepper to taste.

Cut the broccoli florets into bite size pieces. Chop the onion. Add to the bowl and stir to coat.

Refrigerate at least an hour and serve.

**This is great as a take along on camping or fishing trips. I put the broccoli florets in a big zip loc bag, the chopped onions in another zip loc bag and the cranberries in another zip loc bag - this keeps them crisp and they retain their flavors. Prepare the dressing and put in a container with a lid. Put it all in the cooler, all prepped. That way all you have to do is combine everything in a big bowl or bag before you start making your meal at the campsite or on the boat. Put it back in the cooler to chill and it is all ready to serve and eat when you finish making the rest of the meal.

Enjoy!

Foxye
Jupiter Florida USA
Somersizing since 01/03

Very Berry Crumble

This works great with fresh or frozen berries. I use any combo of berries for this, blueberries, blackberries, raspberries, even cranberries (cranberries & raspberries!) - or just the frozen mixed berries.



Very Berry Crumble (Almost level 1 carbo)



3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine



In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.



In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.



Press half of the pastry mix into the bottom of an 8 x 8 square pan.



Empty the berry mix onto the crust and distribute evenly.



"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.



Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.



Serve warm and enjoy!

Very Berry Crumble (Almost level 1 carbo)

3 cups berries - any combination
1 tablespoon white whole wheat flour
3 tablespoons sugar substitute (I use Whey Low)
1 1/2 cups white whole wheat flour
1 1/2 cups rolled oats
1 cup brown sugar substitute, packed (Whey Low)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup Promise fat free margarine

In a large bowl carefully toss the berries, 1 tablespoon flour and sugar substitute.

In a second large bowl combine the flour, oats, brown sugar substitute, cinnamon and nutmeg. Cut in margarine with fork or pastry cutter until crumbly.

Press half of the pastry mix into the bottom of an 8 x 8 square pan. Empty the berry mix onto the crust and distribute evenly.

"Sprinkle" the remaining pastry mix over the top of the berries to make a crumb topping.

Bake in oven preheated to 350 for 35 minutes until the fruit is bubbling and the crumbs are golden brown.

Serve warm and enjoy!

Foxye
Somersizing since 01/03

Join us in the Yahoo Somersizing Group! http://groups.yahoo.com/group/Somersizing

A smile is a curve that sets everything straight.

Cinnie-Retta Cookies

This is my favorite meringue cookie. It tastes like a "real"cookie. Totally meringue meltaway though.

I've experimented a lot with meringues. The big thing is, Splenda does NOT do meringue. It doesn't get stiff. I use Whey Low which makes a great glossy stiff meringue. Splenda also looks burnt in a meringue cookie and doesn't always taste good.

Parchment paper with meringues is a necessity!

Remember, I am level 2. I use just a little bit of almond meal in this. The cookies work fine without the almond meal if you drop them in blobs or rounds. I also pipe these into pretty designs/shapes and have even used a cookie gun.



Cinnie-Retta Cookies (level 2, omit nuts for level 1)

3 egg whites
1/4 cup sugar substitute (I use Whey Low)
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 (scant) teaspoon salt
1 teaspoon almond meal (finely gound almonds)

Let the egg whites sit and come to room temperature while you do the following.

Preheat oven to 250. Line cookie sheets with parchment paper.

In a small bowl mix the cinnamon and sugar together.

In a mixing bowl combine the egg whites, almond extract and salt. Beat until soft peaks form, the peaks will curl when you lift out the beater. Resume beating and add the cinnamon sugar mixture one tablespoon at a time. Beat the egg white mixture until stiff peaks form. When you remove the beaters the peaks will stand straight up. Gently fold in the almonds, being careful not to deflate the batter.

The easiest way to make these is to drop them by rounded tablespoons onto the cookie sheets. They should be spaced about 1/2 to 1 inch apart. These cookies do not spread, the way you put them onto the cookie sheet is the way they will come out of the oven. For pretty cookies you can pipe them onto the cookie sheets.

Bake at 250 for 30 minutes. Turn off the oven, leave the door closed and let them sit in there for another 40 minutes to dry.

Remove the cookie sheets from the oven. Gently remove the cookies from the parchment paper. Store in air tight container.

Enjoye!
Foxye

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).

Enjoy!
_________________
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

_________________
Foxye

A smile is a curve that sets everything straight.

Peanut Butter Crispeez

These are easy and no bake - tasty and nutritious too!

Peanut Butter Crispeez (Level 2)

1/2 cup sugar substitute (I use Whey Low)
1/2 cup light agave nectar
3/4 cup sugar free peanut butter
3 cups puffed brown rice cereal

Lay out 2 pieces of waxed paper on your countertop, and pour the puffed rice into a large mixing bowl.

Put the sugar, agave nectar and peanut butter into a medium sized sauce pan over medium heat. Stir until combined and keep stirring until the peanut butter is melted and everything is combined and just starting to bubble. Pour over the puffed rice and stir to combine.

Drop onto the waxed paper in balls, press down slightly. I made them into medium and small sized cookies and like them both ways. Put them in the refrigerator, still on the wax paper, to chill and set.

It looks like this will yield 2 dozen small cookies, and just over a dozen medium cookies. Store in a ziploc bag - they do not need to be refrigerated for storage.

This is definitely an experiment we enjoyed the first time and I will make them again!

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Blueberry Bottom Cheese Tart

Fruit on the bottom, cheese on top with a yummy crust - heaven!

Blueberry Bottom Cheese Tart (Almost Level 1)

***For Crust:
1 cup vanilla (unsweetened) whey powder
1 stick of butter, softened
1/4 cup sugar substitute

For the filling:
2 cups blueberries
1 8 ounce package cream cheese, softened
2 large eggs
1/4 cup sugar substitute (I use Whey Low)

Preheat the oven to 325.

Combine crust ingredients in a small bowl and mix together well. Mixture will be crumbly. Press into bottom and up the sides of a 9" tart pan. Bake at 325 for 10-12 minutes. Do not allow the crust to brown much.

Cool 20 minutes.

Raise oven temperature to 350.

Mix the cream cheese, eggs, sugar substitute, lemon zest with mixer on medium speed until smooth.

Place the berries in the tart shell. Pour the cream cheese mixture over the berries.

Bake 30 minutes until the filling is set. Cool on a rack and then refrigerate.

***You can make a crumbled cookie crust similar to a graham cracker crust (this would then be a Level 2 dessert) by doing the following for the crust:

Use 2 cups of Almond Macaroon cookie crumbs and 3 tablespoons melted butter. Mix the crumbs and butter. Press firmly into the bottom and up the sides of a greased 9 inch tart pan. Bake in the oven for 10 minutes. Remove from oven and place in freezer. Use in place of above crust.




The crust is easy to work with. Just don't taste it - whey protein powder tastes awful uncooked!



The crust will puff up a little bit in spots when you bake it. Just press very lightly on the puffed up parts to flatten them.



I always nosh on the blueberries and sometimes come up a little bit short of the 2 cups called for. This is about 1 3/4 cups.



The cheese mixture pours easily over the berries.



Fresh from the oven cooling on the rack. Let it come to room temp on the rack, then remove the tart pan sides. Some of the crust may stick to the sides, just loosen with a sharp knife.



Chilled from the fridge and ready to serve.

Enjoy!

________________________________________________________________

Foxye

A smile is a curve that sets everything straight.

Lemon Cream Meringue Pie

Oh boy, this one is good! Another attempt to make a key lime pie that
worked better as a lemon pie....

Lemon Cream Meringue Pie (Level 1)

4 eggs separated (at room temperature)
1/2 teaspoon cream of tartar
1 cup and 1/2 cup sugar substitute (I use Whey Low)
2 teaspoons grated lemon rind
3 Tablespoons lemon juice
1 cup and 1 cup cream
1 Tablespoon sugar substitute

Beat the egg whites until foamy. Add the cream of tartar and beat
until they stiffen. Gradually add 1 cup of sugar, about 2 tablespoons
at a time.
Continue beating while adding the sugar until the meringue is glossy
and stiff enough to hold it's shape.

Spread the meringue on a lightly buttered 9 inch pie plate or cake
pan. Make the outside rim higher than the middle, kind of like a nest.
Bake at 300 for 40 minutes. Cool pan on wire rack.

While the cooked meringue is is cooling, beat the egg yolks until
thick and lemon colored. Beat in the 1/2 cup of sugar substitute,
lemon juice and rind. Cook in a double boiler over hot water for 15 to
20 minutes until thick. Cool.

Whip 1 cup cream. Fold it into the cooled lemon mixture blending well.
Fill the center of the cooled meringue shell with this mixture and
chill in the refrigerator overnight (at least 8 hours).

When ready to serve, whip the remaining 1 cup cream with the 1
Tablespoon sugar. Cover the top of the pie with the whipped cream and
serve.

Enjoy!
_________________
Foxye

Chocolate Amaretto Mousse

MMMMMMMMMM Have I mentioned before that I love chocolate? This one is
OH SO EASY and was OH SO MUCH FUN developing. (Ever notice that with
chocolate even the misses taste good?)



Chocolate Amaretto Mousse (Almost Level 1)



6 oz sugar free semi sweet chocolate chopped into pieces
1 cup heavy cream
1 large egg
2 tablespoons sugar free Amaretto syrup (I use DaVinci)

Heat the cream in a small sauce pan over medium/medium high heat to a
simmer. Pour hot cream into blender, add all the other ingredients and
whip until it is smooth. Spoon the chocolate mixture into individual
serving dishes (ramekins, wine glasses, sorbet cups) and chill for at
least 2 hours until they are set.

Serve straight from the fridge.

*If you do not have the Amaretto syrup, you can substitute 1 teaspoon
almond extract
**I have used many different flavored syrups in this concoction with
great success.
***You can use sugar free dark chocolate in place of the semi sweet.

Smile!
_________________
Foxye