Cheese Pots

Cheese Pots

1/2 cup Mexican or Cheddar cheese
1/2 cup Parmesan cheese
3 egg yolks
2/3 cups heavy cream
1/2 tsp black pepper

Preheat oven to 350 degrees. Grease, with butter, (4) 4oz.ramekins.
Combine cheeses in a bowl. Equally divide cheeses into greased ramekins adding pepper to tops. Whip egg yolks and cream together.
Ladle egg/cream mixture onto cheese pepper mixture. Bake for 40 minutes. They will be golden on top and creamy in the middle.

4 servings:
331 calories
29g fat
2 g carbs
15g protein

Lynne’s Cauliflower Hash

Thanks Lynne!!!

Lynne’s Cauliflower Hash

Rinse, cut and boil a cauliflower in salted water, drain.

Mash the cauliflower with 2 oz. cream cheese,then stir in 1 cup grated cheddar, 2 Tbsp dried onion flakes, 3 Tbsp bacon bits and fresh-ground pepper.

Use immediately or store in the refrigerator until needed.

Stir-fry until golden brown. I use olive oil.

Especially good with pork chops, ham or sausages.

Chinese Fried “Rice”

CHINESE FRIED “RICE”

Ingredients:
1/2 head raw cauliflower, (grated to make 3 1/2 cups)
3 green onions (scallions)
1 clove garlic, minced or 1/2 tsp garlic powder
1/2 teaspoon ginger
3 Tablespoons Soy Sauce
3 eggs, beaten
Olive Oil
Cooked Chicken, Beef, Pork, Shrimp, Ham, Turkey, etc.
- Any mixture, your choice.

In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic (or garlic powder) with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops, and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat.

Serves 3-4. 5-7 grams of carbohydrate per serving. Stores and re-heats beautifully.

Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON

Rich and decadent, these are a surefire way to please a crowd. Use mushrooms that are slightly larger than bite-size because they will shrink a little when cooked. The mushrooms can be prepared the day before and then baked prior to serving.

8 ounces bacon slices

1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

Makes about 48.

Bon Appétit
October 2001
Epicurious.com © CondéNet, Inc. All rights reserved.

Mockafoni And Cheese

Mockafoni and Cheese

Ingredients:

16 ounch bag of frozen cauliflower (I used fresh)
4 ounces of cream cheese
2 tablespoons of heavy cream
4 ounches of shredded cheddar cheese
salt and pepper to taste
2 ounces of shredded cheddar cheese (I double this amount and it makes it really nice)

Directions:

Cook the cauliflower until tender and drain well.
In a 1 1/2 quart casserole dish, soften the cream cheese in the
microwave - about 30 - 40 seconds on high.

Whisk in cream until smooth and then stir in 4 ounces of shredded
cheddar cheese.

Microwave on MEDIUM about 2-3 minutes or until the cheese is melted.

Stir well until creamy and smooth. Stir in salt and pepper.

Add cauliflower and gently fold into cheese sauce to coat well.

Top with the remaining 2 ounces of shredded cheddar cheese (I usually use 4oz) and bake at
350 F for about 35 minutes until bubbly and brown on the top.

I have been adding about 8oz of diced ham to this recipe and it is wonderful.  But, last time I went shopping they didn’t have any so I picked up a pack of Hebrew Nation Knockwursts.  I chopped them up  and sauteed them in a bit of olive oil and added them to the recipe.

This is wonderful.  I highly recommend it.  

Cheeseburger Salad For One

EASY CHEESEBURGER SALAD FOR ONE

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb lean ground beef — 125gr
1/8 tsp garlic powder
1/8 tsp onion powder
salt and pepper, to taste
2 cups Romaine lettuce
2 oz cheddar cheese, shredded
2 tsp sour cream

In a small skillet, brown ground beef and drain if necessary. Add salt and pepper to taste and the garlic and onion powders. Mix well. Add cheese on top until they melt…do not mix.

In a bowl, tear lettuce leaves. Add beef mixture carefully…try not to topple the melted cheese! Top with sour cream or other condiments and enjoy!!

Bill’s Cabbage and Mushroom Salad

Cabbage and Mushroom Salad

1/2 small white cabbage
1/2 small red cabbage
1/2 lb mushrooms
1/4 lb swiss cheese - gruyere or jarlsberg
juice of one lemon
1 teaspoon dijon type mustard
1/4 cup olive oil
salt and freshly ground pepper to taste

Cut the cabbage into thin slices, slice the mushrooms and cube or julienne the cheese. Put it all in a salad bowl. In a small bowl, combine the lemon juice, mustard, salt and pepper. Add olive oil and mix until blended. Taste and adjust for seasoning. Pour over the salad and toss gently. (sometimes for and extra amount of salad stuff, I add extra oil, extra mustard, this is just a starting point.) I like this salad a lot, it is quite satisfying, and being comprised of raw veg., it is very easy on the blood sugars.

Bill

“Potato” Salad

Mock Potato Salad

1 Head of Cauliflower
1 Cup Mayonnaise
1 Cup Sour Cream
1 Teaspoon Mustard Powder
1 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 cup sweet pickles
1/2 cup diced onion
2 Packets Splenda (Optional)
1/4 Cup Chives
6 Sliced Hard Boiled Eggs

Remove leaves and stem of cauliflower and then wash the cauliflower well. Cut into florets. Steam or microwave the florets until tender but not soft. Set aside to cool.

In a large bowl combine mayonnaise, sour cream, mustard powder, salt, pepper, chopped pickles, onion, sweetener and chives. Mix well. Add cooked cauliflower and coat well. Place in a serving bowl and garnish with sliced eggs.

Makes 8 servings.

Nutritional Information:
3g Carbohydrate, 335 Calories, 34g total fat, 7g Protein.

Cream Of Mushroom Soup

Cream of Mushroom Soup

This is *very* good, from low carb luxury

* 2 cups cauliflower — chopped
* 1 cup chicken broth
* 1/4 cup carrot — sliced very thin
* 1/4 cup celery — sliced thin
* 1/4 cup onion — diced
* 1/2 cup cream
* 1/2 cup water
* 1 1/2 tablespoons butter
* 2 cups button mushrooms — sliced
* 1/2 clove garlic — minced (optional)
* 1 tablespoon chopped fresh parsley

In a 2 1/2 quart pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender — about 15 minutes.

Remove from heat, add cream and water; stir to combine. Pour 1/2 the mixture into a blender and process until smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mixture will not blow the top of the blender off and burn you!)

Continue with the remaining mixture; set aside. Using the same saucepan, heat the butter over medium heat until hot and bubbly; add the mushrooms and garlic; sauté until lightly browned.

Add puréed vegetable mixture and parsley to mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes Do not boil, as the cream may curdle.

Makes 4 servings. 4 net grams of carbohydrate per serving.

Cauliflower Leek Soup

Low-Carb Cauliflower Leek Soup

This is a blender recipe

* 2 tablespoons olive oil
* 3 tablespoons butter
* 3 leeks, cut into 1 inch pieces
* 1 large head cauliflower, chopped
* 3 cloves garlic cloves, finely chopped
* 8 cups vegetable broth
* salt and freshly ground black pepper to taste
* 1 cup heavy cream (optional)

DIRECTIONS:

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.