RANI'S PORK-RIND STUFFING (WILL STUFF A SMALL ROASTER, DOUBLE OR TRIPLE THE RECIPE IF YOU WANT MORE)
1 3-4 OZ BAG OF PLAIN PORK RINDS, LIGHTLY CRUSHED
1 EGG, BEATEN
1/2 CAN OF CHICKEN BROTH
HALF AN ONION, DICED
2-3 STALKS OF CELERY, DICED
HERBS TO TASTE: I USE THYME AND SAGE
2-4 TBSP BUTTER
COOK THE ONIONS AND CELERY IN THE BUTTER.
TOSS WITH THE PORK RINDS.
POUR THE BEATEN EGG OVER THE RINDS, TOSS LIGHTLY
ADD UP TO 1/2 CAN OF BROTH, TO DESIRED CONSISTENCY.
BAKE AS FOR REGULAR STUFFING, IN A CASSEROLE OR IN THE BIRD.
THIS TASTES AND LOOKS LIKE "REAL" STUFFING!
Sausage Muffins
Makes 12 muffins @ appr. 1 carb each. (see my notes below)
1 pound sausage browned, crumbled and drained
4 eggs
1/2 cup Heavy cream
1/4 cup Soy Protein Isolate Powder unflavored
1 cup grated cheddar cheese
Beat together eggs, cream and soy powder. Stir in sausage and cheese. Spray non-stick muffins cups with pam. Divide batter evenly among 12 muffin cups. Bake in preheated 350 degree oven for 20-25 minutes. They will puff up somewhat and brown slightly on top.
MY NOTES: Unless I add some extra ingredients, I usually make ten muffins out of this instead of a dozen, filling the muffin cups a bit over 3/4 full. I use Jimmy Dean Sausage, either mild or hot, and unflavored Designer Protein powder.
I seldom follow this recipe exactly, although it's really good as is. I've used mild Cheddar, sharp Cheddar, Swiss cheese and 4-cheese mix with equally good results. I've also added a quarter cup or so of small chunks of pepperoni or salami or leftover ham, and/or a couple of tablespoons of finely chopped onion and a couple of tablespoons of finely chopped green pepper, lightly sauteed.
No matter how I mix and match the ingredients, the muffins seem to turn out great. They have a breadlike texture that satisfies my craving for bread. Two muffins is a more-than-satisfying breakfast. They keep well for several days in the refrigerator (if I can keep my husband from eating them all within a day) and they taste even better cold than hot!
Spice Mixes And Rubs
Spice Mixes
Southwest Seasoning
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoons black pepper
1 tablespoons ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Yield: 1/2 cup
Not Hot Mexican Seasoning
Use with ground beef for taco meat with no heat. Add cayenne pepper for heat if desired.
6 tablespoons chili powder
2 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons cumin powder
2 tablespoons salt
Taco Seasoning Mix
2 teaspoon instant minced onion
1 teaspoon chili powder
1/2 teaspoon crushed dried red pepper
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon instant minced garlic
1/2 teaspoon ground cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.
Mediterranean Herb Mix
3 tablespoon parsley flakes
3 tablespoon savory leaves
3 tablespoon thyme leaves
3 tablespoon marjoram leaves
1-1/2 tablespoon basil leaves
1 teaspoon ground bay leaf
1-1/2 tablespoon grated lemon peel, dried
1/2 teaspoon celery seed
Combine parsley, savory, thyme, marjoram and basil leaves. Crush thoroughly. Add remaining ingredients and stir well.
Use to flavor vegetables, poultry, fish or lamb.
Yield: about 1 cup
Barbecue Herbs
A blend for use with beef, lamb, pork or game.
1 1/2 tablespoons basil
1 1/2 tablespoons oregano
2 teaspoons ground bay leaf
1/4 cup juniper berries
1/4 cup rosemary
1/4 cup savory
Process all ingredients in a blender. Package in small jars or shakers.
Yield: about 1 cup
Latin Spice Blend
2 tablespoons dry mustard
2 tablespoons grated orange peel, dried
1 1/2 tablespoons allspice
1 1/2 tablespoons nutmeg
1 1/2 tablespoons ginger
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cayenne pepper
Blend all ingredients. Use to season beef, pork or vegetable dishes.
Yield: about 1/2 cup
Italian Spice Blend
Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons dried coriander leaf
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried savory
1 Teaspoon red pepper flakes
In the bowl of a food processor, combine all the ingredients. Process for 30 seconds until finely ground. Transfer to a tightly sealed container, label, and date.
Store in a cool dark place for up to 3 months.
Cajun Seafood Seasoning Mix
This seasoning mix lends itself to seafood, but you may use it as you like.
1/4 cup salt
2 cups red pepper
1 tablespoon finely ground black pepper
1 tablespoon white pepper
2 tablespoons paprika
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
1 teaspoon sweet basil
1/2 teaspoon dry hot mustard
1/2 teaspoon ground bay leaves
1/4 teaspoon file powder
1/4 teaspoon thyme
1/4 teaspoon tarragon
1/8 teaspoon oregano
1/8 teaspoon rosemary
Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Excellent for seasoning all seafood. Use as you would any seasoning mix, and do not add extra salt to the dish.
Lemon Herb Seasoning Mix
4 1/2 tablespoons dried basil
1 1/2 tablespoons whole celery seed
3 3/4 tablespoons dried oregano
1 1/4 tablespoons dried powdered basil
1 1/2 tablespoons finely ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons dried onion flakes
1/2 teaspoon grated lemon rind
Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended just before using. (For a more lemony flavor, add a little fresh lemon juice). Store, in an airtight container, in a cool, dry, dark place for up to 6 months. This seasoning is good on fish, poultry, and salads.
Yield: approximately 1 cup
Herbs De Provence
Use to season chicken, vegetables or meat.
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds
Combine all ingredients. Mix well and spoon into small jars. Use to
season chicken, vegetables or meat.
Yield: approximately 3/4 cup.
Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
1/2 teaspoon curry powder
1 tablespoon chili powder
1/3 cup salt
Mix all ingredients together thoroughly, or put all ingredients in 1-quart mayonnaise jar with a tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months.
Yield: approximately 1 cup.
Rubs
Jamaican Jerk Seasoning
2 tablespoons onion powder
1 tablespoon Splenda
1 tablespoon salt
1 tablespoon ground thyme
1 1/2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground red pepper
Stir together all ingredients. Store in airtight container at room temperature. Rub seasoning on meats or poultry before grilling or roasting.
Ribeye Rub
Shared By: Khrystah
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
Mix well, and rub into meat. Let stand for 1/2 hour then cook over charcoal or broil (only if it's raining). If you broil it, you can add a little liquid hickory smoke, by rubbing it in before you do your rub.
Barbecued Beef Rib Rub
Shared By: Khrystah
1/3 cup ground black pepper
1/4 cup paprika
1 tablespoon salt
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Danny's General Purpose Dry Rub
Shared By: Khrystah
3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.
Jack's Dry Rub
Shared By: Khrystah
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
Combine all ingredients, and mix well.
Gary Howard's Rub
Shared By: Khrystah
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 tablespoon red pepper
1/2 teaspoon black pepper
Combine dry rub ingredients and rub onto ribs or meat.
Cajun-Flavored Steak Rub
Shared By: Khrystah
Scrape a halved garlic bulb on both sides, then rub in a half-
teaspoon of homemade Cajun mix:
1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon hot red pepper or cayenne.
Jerk Paste Rub
From: Andrew G.
Shared By: Khrystah
Pastes made of spices, herbs, and onions are the authentic jerk flavoring method. You rub the paste into the uncooked meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more hot peppers or hot pepper sauce. I f you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them. Scotch bonnet or habanero peppers are preferred, but you can substitute the milder, or more readily available jalapeno or serrano peppers.
1 onion, finely chopped
1/2 cup scallions, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon Jamaican pimento, (allspice)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 to 6 hot peppers, finely ground
1 teaspoon fresh ground black pepper
Mix together all the ingredients to make a paste. A food processor fitted with a steel blade is ideal for this. Store leftovers in the refrigerator in a tightly closed jar for about a month.
Flavored Vinegars And Miscellaneous Items
Jalapeno Garlic Vinegar
2 jalapeno peppers, slit
2 cloves garlic, split and peeled
wine or apple cider vinegar
pint jar, sterilized
Cut a few small slits in 2 jalapeno peppers, and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat wine or apple cider vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks.
Strain vinegar, discarding peppers and garlic. Pour vinegar into a clean sterilized jar. Seal tightly.
Use in dressing for taco, tomato and onion salads, or when making salsa.
Blueberry Vinegar
2 cups white wine vinegar
1 pint blueberries
Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the blueberries and cook for 1 minute.
Pour the mixture into a sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.
Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit).
Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse the sieve. Rinse the Mason jar and return the strained vinegar to the jar.
Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup, place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup. Transfer the vinegar to flasks, bottles, or cruets.
The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield: 2 cups
Sage Caraway Vinegar
1 cup packed fresh sage leaves plus sprigs for garnish, rinsed and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar 1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise them with a wooden spoon. Add the caraway seeds, the vinegar, and the water and let the mixture steep, covered with the lid, in a cool dark place for 4 days to 2 weeks.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the solids, and pour it into 2 very clean 1/2-pint glass
jars. Add the sage sprigs and seal the jars with the lids.
Yield: 2 cups.
Chive Blossom Vinegar
2 cups white vinegar
2 cups fresh packed chive blossoms
Bring vinegar just to boil, but do not boil. Pour over chive blossoms. Let stand in rock or large glass bowl or bottle in cool, dark place one week. Strain vinegar, discard blossoms. Transfer to bottles and add sprig of fresh chive blossom to each bottle. Flavorful and pretty pink color.
Hearty Herbed Vinegar
2 tablespoons celery seed
1/3 cup parsley flakes
1 teaspoon black peppercorns
1 tablespoon granulated sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon mustard seed
3 whole cloves
1 bay leaf
3 cups white vinegar
Measure first 9 ingredients into a quart bottle. Add vinegar and cover. Let stand 2 weeks in cool place. Strain through double layer of cheesecloth before using. To use same day, bring mixture to a boil Remove from heat. Let stand 2 hours. Strain. Keeps at least 1 year. Make 1-1/2 pints.
Mustardy Lemon Pepper Vinegar
This hot special vinegar has an intense lime-mustard taste and could
be especially used for hot salads.
1 liter white wine vinegar
2 lemons
50 grams white grain of mustard seed
40 grams black pepper
The grain of mustard seed and the black pepper must be crushed. Get the lemon slices out of the peel and chop it into little pieces. After this, you must cover the grain of mustard seed, the pepper and the lemon pieces with vinegar. Now take it to a dark and cool place. After four weeks, the vinegar is ready. But before you can use it, you must filter the vinegar and pour it into bottles.
Cherry Vinegar
Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads for an unusual flavor. Its delightful taste and sparkling color make it a natural hostess gift.
1 cup tart (pie) cherries, pitted
2 cups white wine vinegar or rice vinegar
Puree cherries with vinegar. Transfer to stainless steel or enamel
bowl and cover with plastic wrap. Set in a cool place for 7 to 10
days.
Strain through a coffee filter-lined sieve. Pour vinegar into
sterilized bottles.
Yield: 2 1/2 cups.
Raspberry Vinegar
6 cups white wine vinegar
1 pint red raspberries, plus 1/2 pint (optional) for decoration.
In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a raspberry hue and the fruit will lose most of its color.
Strain the mixture through a fine sieve into a large batter bowl (with a handle or into a large, nonreactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle.
Transfer the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling.
The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield: 6 cups
Variation: For Raspberry Lemon Thyme Vinegar, place 1 sprig fresh lemon thyme in a flask or bottle before adding the vinegar. Fill, seal, and steep out of direct sunlight and away from heat for 1 week before using or shipping.
Cranberry Vinegar
6 cups white wine vinegar
4 cups fresh cranberries, coarsely chopped, plus 1/2 pint (optional) for decoration
In a medium, nonreactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the cranberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar. Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar.
Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often. While steeping, the vinegar will take on a cranberry hue and the fruit will lose most of its color.
Strain the mixture through a fine sieve into a large batter bowl (with a handle) or into a large, nonreactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan. Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle.
Transfer the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole cranberries on a wooden skewer and put the skewer into the container before filling.
The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
Yield: 6 cups
Spiced Vinegar
5 cups malt vinegar
2 sticks cinnamon
12 whole cloves
4 blades mace
15 whole allspice
8 peppercorns
Place vinegar and spices in the top of a double boiler over cold water. Bring water to boil, remove from heat and allow the spices to steep in the warm vinegar for 2 hours. Strain, bottle and use as needed.
Misc.
Spice Hot Pads
From: Shirley
4 cinnamon sticks
2 tablespoons cloves
1 cup raw rice
Crush the cinnamon sticks and cloves. Mix with the uncooked rice. Place in a cloth bag, about 7" x 7". Sew up the open end. Use as a hot pad, the scent will come out when a hot dish is placed on the mat. You can substitute herbs (herbal tea works well) for the spices. If you want to be more fancy, carefully sew seams across the pad, so you end up with a crisscross or chessboard pattern. This will make the pad less floppy and easier to use.
***Note: You can also use feed corn or lentils instead of rice, for an even more frugal gift. Cut back on the spices, and these make excellent heating pads. You can heat them up in the microwave and put them in your bed in the winter.
Bath Salts
6 cups coarse sea salt
3 cups Epsom salts (soothes tired muscles and reduces inflammation)
1 cup baking soda (alleviates dry skin and softens water)
few drops essential oils (to your own taste)
few drops food coloring (optional)
In a large bowl, mix the sea salt, Epsom salts, and baking soda to combine. Add a few drops of your favorite essential oil, and stir to distribute the oil evenly throughout the mixture. Add a few drops of food coloring, if you want to, until you achieve the desired shade.
If you intend to present the bath salts as gifts, be sure to store them in a stoppered or capped container with a pretty label to keep out moisture.
Tips for the Perfect Cheesecake
Use these tips to create, bake and store your perfect cheesecake:
Bring all ingredients to room temperature before mixing. This usually takes thirty minutes.
To soften cream cheese in the microwave: place unwrapped 8 ounces cheese in a microwaveable bowl and microwave on high for 15 seconds. Add 15 seconds for each additional bar of cheese.
Mix filling only until combined. Don't over-mix.
Use a spring-form pan so that the sides can be removed.
Butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven.
Place spring-form pan on a shallow pan, like a pizza pan , or cover bottom and up one inch around the sides with aluminum foil to avoid leaks in the oven.
Place a shallow pan of water in rack below cheesecake to keep oven moist.
Don't open oven door while baking.
A perfectly baked cheesecake will be puffed around the edges. When shaken, about an inch in diameter in the center should jiggle.
Cool slowly (about an hour) on a wire rack, away from any drafts.
Store in the refrigerator, loosely covered, for up to four days.
The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter.
Garnishing a cheesecake should only be done within 1 to 3 hours of serving.
Cheesecakes taste best when brought to room temperature. This takes about 30 minutes.
Securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. Cheesecakes can be kept for up to 2 months in the freezer.
Thaw frozen cheesecake overnight in the refrigerator.
Tweaked Atkins Revolution Rolls
Pre-heat oven to 350 degrees.
Spray muffin tins with Pam.
6 large eggs, separate whites from the yolks
(save the yolks!)
1 teaspoon cream of tartar
2 Tablespoons baking mix (see "Tips" #8)
1/2 cup ricotta cheese (see "Tips" #11)
1/3 cup shredded cheese (see "Tips"#12)
With an electric mixer beat egg whites for about 30 seconds until slightly "frothy." Stop mixer and add cream of tartar. Mix on high until egg whites are very stiff. (If you tip the bowl over, the egg whites should not even budge a fraction of an inch.)
In a separate bowl, mix yolks by hand until blended. Add ricotta cheese (or cottage cheese or sour cream) and mix well. Add bake mix and mix well. Add cheese and mix. This mixture should be pourable, but not runny.
Add the egg yolk mixture to the whipped egg whites, making sure you get every last bit of the egg yolk mixture. When doing this, try not to put all the egg yolk mixture in one spot on the egg whites... gently pour it over the whole top. With a spatula, gently cut down through the egg white mixture and lift the bottom contents to the top. If you mix too aggressively, you will deflate the egg whites. Scoop, lift, and turn, until it is mixed. You will see striations of yellow yolk mixture and egg whites. This is perfectly normal, and don't attempt to blend this concoction to an even color because you will deflate the whipped egg whites. Don't over-mix! Just get it to the "that's enough" stage. This mixing will take only about thirty seconds!
With the muffin tin near, gently scoop out approximately the amount that would fill the cup, and let it slide and softly "plop" from the spatula. Some coaxing might be needed, but just use your finger to push the mixture off the spatual. DON'T SCULPT YET! Fill all the cups in the tin in the same manner.
When all cups are filled, check to see if one cup needs more or less of the mixture, and gently distribute the mixture evenly. Now comes the sculpting part. Since this bread will come out shaped like the bottom of the tin, it will look quite attractive as a sandwich "vehicle." Little sculpting is necessary. I just use my finger to gently push the mixture so it reaches the edge of each muffin tin, and I also level any major bumps (the little bumps, forget about them - you won't see them when your "fixin's" are on the top.)
Bake at 350 degrees for about 25-30 minutes. Remove from oven and dump the rolls off the pan. Some will stick, but I just use the tip of a knife to loosen them. Place the rolls on a wire rack so they don't "sweat". Leave in the open air for about an hour, then place them in a sealed container or storage bag and refrigerate.
I know all this looks very intimidating, but really, it isn't. And if you use sour cream in the recipe, you can make these and totally flop, and not loose much money. So try it, and feel free to learn and have failures that will turn to successes. But I think you will be surprised at how quickly you will become proficient at making these.
Some other comments: I have been asked by some non low carbers for the recipe for these rolls because I serve them when I have guests to my home. I have taught several baking challenged people how to make these and they passed with flying colors. Don't be timid about trying to make them.
They don't freeze. Don't try it.
They can be placed in the toaster, and they can be used under a broiler to toast.
Don't make your sandwich the night before and expect it to be the same texture at lunchtime the next day... it will be soggy. Instead, take all the "fixin's" in separate containers and make the sandwich when you are ready to eat.
Uses for the bread:
LC Peanut Butter and SF Jelly sandwiches
Cheese sandwiches
Open-faced Pizza sandwiches (LC pizza sauce and a slice of mozzarella)
Tuna Sandwiches
Bologna and mustard sandwiches
Leftover meatloaf sandwiches
Cheeseburgers! *Yeahhhh!*
Ham and Cheese sandwiches
Buttered, with Splenda and Cinnamon - mmmm!
Bacon, Lettuce and Tomato Sandwiches
Garlic buttered, for "Italian" main courses
Chicken Salad Sandwich
You could go nuts trying all the different kinds of sandwiches, but remember they can be a nice staple for breakfast. I make a simple cinnamon butter and usually keep it on had all the time for a breakfast spread for these rolls. Mix together butter, Splenda and cinnamon to your taste.
Good luck on your bread making experience and share with us your successes... it will help give courage to those who have not ventured to make these.
Grocery List/Cooking On a Budget
Grocery List
============
10 lbs chicken thighs or chicken breasts, cook 1/2 on shopping day, freeze the rest in dinner size portions
2 dozen eggs
6 cans of tuna
10 pound of 16% ground beef, cook 1/2 on shopping day, freeze the rest in dinner size portions
2 boxes Lipton onion soup mix
6 cans of beef broth
6 cans of chicken broth
celery
zucchini or yellow squash
red or yellow pepper
green onions
6 cans French cut green beans
2 canned mushrooms
alfredo sauces, 2 plain, 2 with cheese and garlic or whatever ;^)
zip lock bags
What to do with what you've bought
============================
Take the 10 pounds of beef and divide in 2 parts. Take one part and place in a large Dutch oven and add two cans of beef broth and one envelope Lipton onion soup mix. Add two cans of water to that and bring the entire mixture to a boil over medium heat stirring to break up the beef into smaller pieces. Reduce to simmer and continuing cooking until all the moisture is gone. Cool the beef and then place into ziplock bags in 2 cup portions. Freeze. Now you always have something ready to heat and eat!! I add this to alfredo sauce and serve over French cut green beans. Very tasty and really lowcarb.
======
Now with the chicken, take half boil it in chicken broth until the meat falls from the bone, remove bones and skin (if using boneless cook until the chicken looks like shreds) return chicken to Dutch oven, and continue cooking until moisture is absorbed, add some chopped red pepper and chopped green onion for the last 10 minutes of cooking. Remove from heat. Divide into 2 cups portions and place in ziplock bags. Now you have chicken for chicken taco salads, or Chinese chicken soup.
******************************************************************************
Cooking day:
5lb beef roast at 325 in covered roaster with one half cup water. Sprinkle 1 tbsp salt or season salt and/or other desired seasonings over all surfaces of roast before putting it in the roaster. Add the water and one large yellow onion sliced. Cook for two hours or until tender.
After you put the roast in, put six split chicken breasts in a baking dish. Sprinkle with salt, pepper and garlic powder to taste and add half cup of water. Cover and bake along with the roast. Chicken should be tender in 45 minutes or less.
On the stove in a large saucepan, put the liquid from two cans French style green beans. Simmer uncovered until liquid is almost gone add a quarter cup meat stock, one Tbsp olive oil and beans. Simmer until liquid is almost gone, stirring occasionally. Refrigerate.
Cut up a pound of yellow squash. Melt 1/4 stick of butter in sauce pan and add squash. Cook over medium heat until most of the liquid is gone, stirring occasionally.
Cut two large tomatoes in half. Scoop out pulp and seeds and add to squash. Wrap tomato shells tightly in plastic and refrigerate. Sweeten to taste a 16 ounce tub of plain yoghurt.
When chicken is done, wrap each piece and refrigerate. Add half a cup of water to the pan and deglaze (wash off the brown stuff) with the liquids in the pan and a fork. Pour into a glass and refrigerate.
Do the same deglaze and stock refrigerate thing with the roast.
Cut the roast into three pieces. Slice one part into two steaks. Dice one into large chunks. Shred the third part or chop it fine.
Boil half a dozen eggs.
Wash and refrigerate salad greens and veggies. Chop a sweet pepper and reserve some for salads, the rest in the squash.
Make some devilled eggs.
When fat is solid on top of stocks, remove it and discard. If it's winter, leave it outside for stray animals. Reduce chicken stock (simmer uncovered until it reduces in volume) until it's very strong. Melt 8 oz cream cheese in it. You may use fat free if you like. That's chicken gravy.
Defat and reduce beef stock. Add a quarter of it to the green beans. Melt 8 oz cream cheese and 8oz sour cream into remaining beef stock. There's beef gravy.
To 3/4 cup beef gravy, add one tbsp of the purple ketchup
Make meat salad with one chicken breast and some roast chunks. Add mayo and chopped celery, sweet peppers, pickles on whatever you think will taste good. Stuff tomato halves with this for lunches and/or snacks.
This should all take less than six hours including cleaning as you go. You can break some of it up over the day or break it up over two days but the point is that you can prep an entire week's fast meals and snacks in a single cooking spree that will take far less time than cooking the same menu daily would.
You can add the step of assembling your meals in gladware. Instant home-made TV dinners. From Monday until the next weekend, you'll do a lot less dishwashing and kitchen cleaning.
Repeat weekly with different meats and veggies.
A few hours on one weekend day and you have fast food all week. Since you have so much food prepped and will no doubt do something fresh as well from time to time, there will be plenty of stuff for snacking on as well.
Chili Seasoning Mix
1 cup chili powder
8 tablespoons cumin
8 tablespoons instant minced onion
4 tablespoons paprika
2 teaspoons salt
8 teaspoons dried cilantro
4 teaspoons garlic powder
2 teaspoons ground red pepper
2 teaspoons thyme, crushed
1 teaspoon ground cinnamon
Mix together in a food processor. Store in a sealed jar.
The best way to avoid cracking the shell is, before cooking, to place the eggs in a saucepan and cover them with lukewarm water. This eliminates the rapid expansion of the air inside the shell that results when cold eggs hit boiling water.
Beginning with a moderate temperature, this allows the air in the egg to expand gradually. In fact, you can watch some air spiraling out in pinpoint bubbles from the pores at the larger end of the shell.
Its escape eliminates the buildup of pressure. Bring the water to the boil, cover the saucepan, then remove it from the heat. Let the eggs bask in the hot water for 15-20 minutes, before cooling them under cold water.
When eggs are cooked at temperatures below the boiling point, they're tender. Eggs that have been boiled are rubbery because their proteins have been over-coagulated by temperatures that are too high.
Sometimes the air pocket at the wide end of the egg becomes enlarged, giving the solidified white a concave end. This happens because as an egg ages, its air pocket grows larger, taking up more space in the shell. A dented end results.
You can test an egg for freshness before cooking by submerging it in a bowl of water. The freshest eggs have only a small air pocket and sink to the bottom and lie on their sides. Older eggs will stand large-end up in the water. This kind of egg is better for baking where its final appearance isn't important.
Often you'll end up with a gouged surface when you try to peel a very fresh egg, because the membranes surrounding the white cling tightly to the shell. Peeling a fresh egg while it's still warm from cooking makes the shell considerably easier to remove.
If hard-cooked eggs are to be stored for several days, however, leave the shells on.
Older eggs that are hard-cooked are easier to peel even when cold, because as eggs age, they become more alkaline, which reduces the grip between the membranes.
The Inquisitive Cook, The Gazette, June 5th, 1996
Nutrition info on Lipton Onion Soup
ONION
SERVING SIZE (Dry Mix) 1 T (7g) Makes 1 cup prepared
SERVINGS PER BOX - 8 (8 fl. oz.)
CALORIES - 20
TOTAL FAT (g) - 0 (0%)
SODIUM (mg) - 610 (26%)
TOTAL CARB (g) - 4 (1%)
PROTEIN (g) - 0
These are the "tips" for the Tweaked Atkins rolls...
I don't know who invented the recipe originally, but there are tons of variations on the net. I suggest that everyone try them and "tweak" according to your own personal taste.
Most of enjoy and remember that it may take a few tries before you get it "right" for your taste buds! :)
Here are the "tips"-- I just never transfered them... ooops... Mind you I did not develop this recipe.. I'm not even certain who did, or if anyone knows... but it is posted all over the net with many variations. I think the key thing is to play with it and make changes that you and your family like!
Have fun! I'm glad you enjoyed the recipes! Have you tried any of them yet?
1. Don't even try to eat one of these things the same day that you made them. They will be crumbly and quite disgusting tasting (IMHO). They change texture and taste more "bread-like" the day after. Put them in a sealed food torage bag or container, and place them in the refrigerator. Many people leave them unrefrigerated, but I'm skeptical because they do not contain any preservatives, so I have found they spoil very quickly when not refrigerated.
2. These do not have the exact texture of real bread, so don't expect it. They do however, become a way to convey sandwich makings, burgers, cheese, peanut butter, mozzarella cheese and pizza sauce, etc., to the mouth. This will make your mouth smile.
3. They do not "rise" like regular bread recipes. What you see is usually what you get. They can surprise you by going flat sometimes, but they taste fine just the same.
4. Immaculately clean utensils help to insure the egg whites will whip correctly. Even one speck of yolk in the whites will cause them not to whip. Grease or oil will hinder this, also. Use squeaky clean dishes and beaters.
5. Use cream of tartar in the egg whites to make them "stiff." Cream of tartar can be found in the spice section of the grocery store. It is not a rare or difficult-to-find item, and every decent grocery store will have it. It can come in a small can or a small jar. It is usually around $2 and is priceless when it comes to making the egg whites stiff.
6. To make them appear more like hamburger buns, I use a "muffin-top
only"
style muffin tin. Martha Stewart (I think) makes one, so it can be
purchased
at K-Mart. Corning-Revereware Outlet stores carry them also. A "muffin-top only" pan usually has 6 cups in it, and the cups are very shallow - just the size of a hamburger top! I purchased two of these pans, because the recipe I use will make 12 rolls this size.
7. When preparing the pan, don't use too much Pam spray. I have found that too much spray will actually deflate the egg whites. But too little spray, and the rolls stick. The butter-flavored spray will be more palatable as this is a bread-like product.
8. I have used three different kinds of baking mixes at times for this recipe. Carbolite Bake Mix, Atkins Bake Mix, and GNC Designer Soy Protein. All three are good in my opinion, but my favorite is the Carbolite. Other people have used Whey, but try it yourself and discover what tastes best to you.
9. IMHO the easiest way to separate a yolk is to do it through your fingers. Put two bowls on the counter. Crack the egg over the first bowl and open up the egg. What will usually spill out is the white of the egg, so it will spill over into the bowl. Try to pour all the egg into one half of the shell. Discard the empty shell, then pour the egg from the shell into your cupped hand. Spread your fingers slightly and allow the white part of the egg to slide through your fingers. The yolk will usually be willing to stay in your cupped fingers. Sometimes I have to do a little juggling back and forth between both cupped hands to get all the egg white off. (If yolk gets down into the whites, forget it... save it for scrambled eggs in the morning.) Put the remaining yolk in the second bowl. Save these yolks because the recipe will use them!
10. I really beat my egg whites stiff. I have a Kitchenaid mixer and I let it whip the egg whites for about 7 minutes. IMHO I think they stand up to a little rougher treatment when I'm trying to sculpt them in the muffin tin.
11. In the recipe I use, the ricotta cheese may be replaced, measure for measure, with cottage cheese or sour cream with no problem. Mostly I use sour cream in place of the ricotta, simply because it is cheaper. But all three are interchangeable and use exactly the same measurement.
12. For the regular shredded cheese in the recipe, I have replaced it with every imaginable kind of cheese with no problem. My favorite for just everyday simple bread is mozzarella. It is the most "unassuming" flavor of all, especially if my husband and son are using it to make PB&J sandwiches.
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