Artisan Flat Bread Recipe #lowcarb

Something I tripped over while surfing...looks like a good one to try!

Amplify’d from www.lowcarbfriends.com

Artisan Flat Bread (Ciabatta/Foccacia Artisan Flat Bread (Ciabatta/Foccacia Another "old" recipe that I don't know who the OP was, sorry. This bread is so good, just had to resurrect it again! Don't have the nutritional info on this, either. Ingredients: 8 oz cream cheese 3 eggs 1/2 cup almond flour 3/4 cup bake mix of choice 1 tsp fresh minced garlic 1 tbs chopped fresh oregano or 2 tsp dried 2 tbs chopped parsley or 3 tsp dried 1/2 small onion, diced and sauted until soft 1 cup shredded mozzarella cheese 4 to 5 tbs olive oil 15 chopped black or green olive (optional) Mix all except the olives, if using, in the food processor until smooth. Drizzle in about 4 to 5 tbs olive oil with the processor on low. Turn off processor and stir the olive (if using) in by hand. Bake in a muffin top pan at 350F for 20 minutes or until golden. You can also add a 1/4 cup of Parmesan cheese to the recipe, if desired Read more at www.lowcarbfriends.com

 

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The Day After #Cataract Surgery

Sorry...I posted this entry in the wrong blog - if you are interested in reading it, you can find it at my other blog.

Your Lighter Side...: To our (

http://blog.yourlighterside.com/2010/09/to-our-friends-in-corn...

YOU GO, JAMIE! So much common sense here, hope the corn industry sits up and takes notice! (As an aside, I've used xylitol as my main sweetener for several years and love the stuff!)

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Change of plans! A not-so- #lowcarb supper but it was great!

Was going to have fish with roasted radicchio but when the fish thawed it had a strong odor so I threw it out. We had some potatoes in the house (a rarity!) and dinnertime was upon us so I decided on an old standby from my early days when it was just Casey and I. She was little, we were alone and broke (in spite of my 2 jobs), and we ate pretty darned cheaply. One of our favorite cheap dinners was stuffed baked potatoes. I haven't had one in years!



So today it was a medium-sized thick-skinned russet, baked until the skin crisped up and the flesh was fluffy. I scooped out half the flesh for my toddler grandson (and heaped the toppings on!), so that saved me a few carbs anyway. And our stuffings were cheese, bacon, broccoli'n'cauliflower (raw, chopped fairly small), plus butter and full-fat sour cream. I ate more of the toppings than potato of course, so the medium potato (less half the flesh) was perfectly adequate.



I gotta say...it was truly a pleasant walk down memory lane. And still cheap! I can't begin to calculate the exact amount but the potatoes were approx. 35c each, and I got the raw broccoli'n'cauliflower for $1.20 for a 1# bag on sale. (We used half the bag.) The bacon is from a package of real bacon pieces I got at GFS, only used a few spoonsful for us all (2 adults and aforementioned toddler) - same with the cheese and the sour cream. Plus about a half-stick of butter (25c)...yeah, definitely a cheap'n'easy meal - even if it wasn't as low carb as we usually eat.

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Living #LowCarb with Sugar-Free Syrups ( #diabetes )

URL:  http://www.squidoo.com/living-low-carb-with-sugar-free-...

Wow, DARdreams, you ROCK! I don't know what Squidoo is but I can see that I will be spending the rest of the afternoon looking at all of your pages!

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#Dreamfield's Pasta Side Dish - AMAZING!

With our seasoned pork steaks (so thick I roasted them) and salads I made an absolutely DELICIOUS cheap'n'easy side dish with Dreamfield's elbow macaroni!

While the pasta was boiling in heavily salted water (and I always put a squirt of olive oil in the pot so the pasta doesn't stick) I cooked some sliced mushrooms - some fancy kind I got on sale, don't remember what they were - in butter and olive oil. When the pasta was al dente (never overcook Dreamfield's!) I drained it, returned it to the pan, and added the mushrooms as well as the fats from the pan and tossed it with a little more butter, and generous handful of finely shredded italian blended cheeses, and a few shakes of parmesan from the green can. And the result was simply AMAZING! There simply are no words...

And, if you are interested, here is the rub I used on my pork: garlic, onion, ginger, and chili powders, cinnamon, sea salt, and brown sugar sub.

And the salad was just poured out of a plastic bag with most of the carrots picked off, and served with bacon bits (the real ones) and full-fat ranch dressing.

It was my only meal of the day, was just too busy to eat and didn't get hungry so I didn't stop to do so...then I had a dish of SF butter pecan ice cream later in the evening....

But that macaroni dish was simply WONDERFUL! :)

The cost for all of this? bag of salad, bought on sale for 99c, + 2 pork steaks @ $1.38/lb, + 1 package of mushrooms on special for $1.01 + 1/2 box of Dreamfield's macaroni for $1.30 + $1.65 in cheeses, + a generous allowance of $1.00 for seasonings, butter, EVOO, and bacon pieces. TOTAL for dinner for 3 adults and a toddler = about $8.25. For an AMAZING dinner, yet! This is great eatin', and great cheap low carb livin'!

Garlic Roasted Radicchio Recipe (link)

I have never bought radicchio but I got some yesterday, and will be trying this recipe this week. It looks wonderful!

Amplify’d from www.seasonalchef.com

What Grows Together, Goes Together Garlic Roasted Radicchio One of the central tenets of seasonal eating is the notion that things that grow side by side taste good together. That’s the idea behind chef Todd English’s Olives restaurant in Boston. "The whole concept of Olives was of cooking food from where olives grow. The whole Mediterranean belt," he explains in the introduction to his new cookbook, The Olives Table. Olives must be in his blood, he goes on to say. His great-great grandparents had an olive farm in Italy and he spent time working in restaurants in Italy. The following recipe is one he picked up in Italy. It brings out the "better bitter qualities" of radicchio, a vegetable that in its raw form has a different type of bitterness that English does not like. "Be sure to cook the radicchio until it is fully crisped," he advises. What to serve it with? Roasted chicken or rabbit ravioli. Garlic Roasted Radicchio 8 garlic cloves, finely chopped ¼ cup olive oil 1 tbs chopped fresh rosemary leaves ¼ cup balsamic vinegar 1 tsp kosher salt ½ tsp black pepper 4 large heads radicchio, halved through the root Grated Parmesan cheese, for garnish 1. Place the garlic, olive oil, rosemary, vinegar, salt, and pepper in a large bowl and mix well. Add the radicchio and gently toss so that it is well coated. Cover and let marinate at room temperature for at least 1 hour. 2. Preheat the oven to 425 degrees. 3. Place the radicchio in a baking pan and pour the marinade on top. Place in the oven and roast until the edges of the radiccio are crisp and almost beginning to look burnt, about 20 to 25 minutes. 4. Serve immediately, with grated Parmesan cheese. Read more at www.seasonalchef.com

 

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Did Some Great Shopping Yesterday!

I'm planning some great meals this week! As I've written previously, I don't plan each meal...but with the things I have "in stock" and the fresh produce I got yesterday (it was a splurge, I didn't worry about $ as much as I usually do but rather just got what looked good!) I will make some great meals!

Bought radicchio, which I've seen used on TV but have never bought. This recipe looks very good, and I have everything I need to make it. But since I only bought one head I will obviously adjust the ingredient amounts accordingly.

I also got a daikon, some yellow summer squashes, and a couple of big yellow sweet onions that I will use, with ground sausage, to make a hash which we love.

Pork steaks and country-style ribs were on sale for $1.38/lb this week so we stocked up on 25# which will make a few good meals! In fact, we're having pork steaks today, with sauerkraut and salad. If time permits I may make some rolls (using the basic Oopsie recipe but adding some oat bran and golden flax meal to pump 'em up a bit) to go with them also.

I just love to shop, and love to cook, and love to eat! Even with my ongoing gut issues and pain (which will hopefully be resolved surgically yet this year), my enjoyment of food rarely wanes even as my ability to eat does. That I can eat lowcarb fare without worrying as much about portion sizes as other plans require (YMMV) is one of the greatest benefits of the plan! On those days that I can eat, I don't have to hesitate to enjoy GOOD food, EASY food, and CHEAP but HEALTHY lowcarb meals!