November 7th, 2006 by alice
Tags: Rice, Spanish
INGREDIENTS
- 1 1/2cups uncookedwhite rice
- 2clovesgarlic(minced)
- 2tablespoonsvegetable oil
- 1smallonion(chopped)
- 4ouncestomato sauce
- 2 1/2cupschicken broth
- 1teaspooncumin
DIRECTIONS
- Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.
- Add tomato sauce and chicken broth Bring to a boil– reduce heat to low– cover and cook for 15 mins.
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November 7th, 2006 by alice
Tags: Dip, Mexican
INGREDIENTS
- 1canbean dip(generally found on the chip aisle of the grocery store)
- 1containerguacamole(if frozen, thawed)
- 1 (8 ounce)containersour cream
- 1/2envelopetaco seasoning mix
- 1-2cup shreddedcheddar cheese(I prefer sharp and lots of it)
- choppedgreen onions
- chopped tomatoes(I have used all types-love the grape tomatoes cut in half)
- black olives
- jalapenos
- tortilla chips, of choice
DIRECTIONS
- Mix the the sour cream and taco seasoning together.
- I do this hours in advance to let the flavors meld.
- Begin layering (a spatula works best on this step) on a large, round platter the following, in order: bean dip, guacamole, sour cream mixture, cheese, chopped green onions, chopped tomatoes, olives and jalapenos.
- Use tortilla chips to scoop up dip.
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November 7th, 2006 by alice
Tags: Chefs, Fennel, Gratin, Mean, Potato
INGREDIENTS
- 2smallfennel bulbs
- 1yellow onion, thinly sliced
- 2tablespoonsolive oil
- 1tablespoonunsalted butter
- 2lbsrusset potatoes(about 4 large)
- 2cupsheavy cream, plus
- 2tablespoonsheavy cream
- 2 1/2cupsgruyere cheese, grated(1/2 pound)
- 1teaspoonkosher salt
- 1teaspoonblack pepper
DIRECTIONS
- Preheat oven to 350.
- Butter inside of a 10×15x2-inch (10 cup) baking dish.
- Remove stalks and core of fennel, slice thinly crosswise.
- Saute fennel and onions in the olive oil and butter on Medium heat for about 15 minutes or until tender.
- Peel potatoes, slice thinly.
- Mix potatoes in a bowl with 2 cups cream and 2 cups Gruyere, salt, pepper and the sauteed onion/fennel mixture.
- Pour into baking dish, press down to smooth.
- Combine remaining 2 tbl cream and 1/2 cup Gruyere and sprinkle on top.
- Bake for 1 1/2 hours until potatoes are very tender, the top is browned and bubbly.
- Let set for 10-15 minutes before serving.
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November 7th, 2006 by alice
Tags: Brownies, Carb, Flourless, Low
INGREDIENTS
- 1cup finely groundalmonds
- 1 3/4cupsSplenda sugar substitute
- 1/2teaspoonbaking powder
- 1/2teaspoonsalt
- 4ouncesunsweetened chocolate, chopped
- 1cupunsalted butter
- 4extra large eggs(beaten)
- 2teaspoonsvanilla
- 1cup toasted & choppedpecans(or walnuts)
-
topping
- 5ouncescream cheese (optional)
- 2tablespoonsSplenda sugar substitute (optional)
- 1tablespooncream(35% or heavy)(optional)
- 1cupwhipped cream(35% or heavy - whipped stiff)(optional)
DIRECTIONS
- Preheat oven to 350.
- Grease well a large baking pan (9 x 13).
- Over a medium bowl, sift ground almonds 3 times.
- Add Splenda, salt& baking powder- mix well.
- Meantime over double boiler or in microwave, melt butter& chocolate.
- Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
- Add melted chocolate/butter/eggs mixture to dry ingredients.
- Mix well then add chopped nuts, mix well again.
- Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
- While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
- (Using hand mixer) blend in Splenda& add cream.
- Fold in whipped cream.
- Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
- These brownies also freeze well (even with topping).
- For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
- Enjoy!
- 48 Bite Size Brownies@ 2.
- 5 minus 0.
- 7 gr.
- fiber= 1.
- 8 carbs each or 24 good sized Brownies@ 3.
- 6 carbs each.
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November 7th, 2006 by alice
Tags: Dilly, Soup, Tart, Tomato
INGREDIENTS
- 1 (28 ounce)cancrushed tomatoes
- 8ounceschicken broth
- 4tablespoonsbutter
- 2tablespoons mincedonions
- 1-2tablespoondill
- 1tablespooncracked black pepper
- 1/4teaspoonkosher salt
DIRECTIONS
- Melt butter in a medium saucepan.
- Add crushed tomatoes, chicken broth, minced onion and spices and simmer for 5 minutes.
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