Taming The Diabeastie

the low carb way

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Archive for the ‘Brunch’ Category

Crock Pot Eggs Florentine

Posted by Solitary Dancer on December 23, 2010

I haven’t tried this but it’s on my list of things to cook for the New Year.  🙂

Eggs Florentine in the Crock Pot. 

Ingredients:

  • 2 cups shredded cheddar cheese, divided
  • 10 ounces frozen,chopped spinach (make sure it is thawed and drained.
  • 1/4 cup chopped onion (I will probably use way less.  I don’t like a lot of onion taste in egg dishes)
  • 6 eggs, beaten
  • 1 cup heavy cream
  • 1 tsp black pepper
  • 1/2 teaspoon Italian seasoning (I will probably omit this. I think it might overpower the dish)
  • 1/2 teaspoon garlic powder

Directions:

  1. Spray the crock pot with nonstick cooking spray
  2. Spread 1 cup of the cheese on the bottom of the crock pot
  3. Then layer the spinach, mushrooms and onions
  4. In a bowl, combine the eggs, cream, and seasonings (mix well)
  5. Pour the mixture in to the crock pot (Pour slowly)
  6. Top with the remaining 1 cup of cheese
  7. Set Crock Pot to High and cook for 2 hours or until the center is set.

The original recipe says there are 10 CHO – 4G Fiber = 6 Net Carbs per serving.  The recipe makes 4 servings.

If this turns out good I will probably make a double batch and use it for breakfast the entire week. I don’t think I will cook a doubled recipe. Might not come out so well.  Since it only takes two hours to cook I can cook two separate batches.

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Posted in Breakfast Ideas, Brunch, Eggs, Slow Cooker | Leave a Comment »

Baked Eggs with Peppers and Mushrooms

Posted by Solitary Dancer on May 10, 2009

Baked Eggs with Peppers and Mushrooms
by: Leslie in Texas

The source of this recipe is said to be from a March 1989 issue of Bon Appétit.

SERVES 6 -8

Ingredients

1 small onion, minced
1 red bell pepper, 1/4-inch diced
1 green bell pepper, 1/4 inch diced
5 large mushrooms, 1/4-inch diced
2 tablespoons unsalted butter
fresh ground pepper
4 ounces Colby cheese, shredded
6 large eggs
1 cup heavy cream
1/4 cup milk
1 1/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crumbled
2 dashes hot pepper sauce (such as Tabasco)

Directions

Melt butter in medium skillet and add onions,bell peppers and mushrooms.

Cook until tender, stirring occasionally, about 7 minutes.

Season to taste with pepper.

Position rack in center of oven and preheat to 325 degrees.

Generously butter a shallow 8-cup round baking dish.

Whisk eggs, cream, salt, cumin, thyme and pepper sauce in large bowl until thoroughly combined.

Set aside 1/3 cup vegetables; add remainder to the egg mixture and whisk until combined.

Pour egg mixture into prepared dish.

Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.

Bake until eggs are just set, about 10 minutes longer.

Serve hot, cutting into wedges.

Posted in Breakfast Ideas, Brunch, Eggs | Leave a Comment »

Omelet for One

Posted by Solitary Dancer on April 5, 2009

I know we all are very creative when making egg dishes and omelets.  But this one just caught my eye. I think it’s the combination of tomato and cheese. Take a look and give it a try.

Emtpixie’s Omelet for One

SERVES 1

Ingredients

2 large eggs
1 tablespoon water
salt and pepper
1-2 tablespoon basil (I prefer fresh)
1 tablespoon unsalted butter
1 large plum tomato or slicing tomato
1-2 ounce shredded part-skim mozzarella cheese or Italian cheese blend

Directions
1  Break eggs in a medium bowl.

2  Add water.

3  Whisk very briskly with a fork until all egg white is whisked in and mixture is"watery".

4  Add salt and pepper as desired and basil, and whisk well to mix.

5  Dice tomato.

6  Melt butter in small non-stick frying pan or sectioned omelet pan (my favorite) over medium heat until melted but not browned.

7  Tilt pan until butter covers all surfaces (use cooking spray in sectioned omelet pan instead of butter and be sure to spray the sides).

8  Add eggs to pan (1/2 in each side for the sectioned omelet pan) and wait a few seconds until eggs begin to solidify on bottom.

9  Using a non-metal spatula or wooden spoon push cooked part of eggs to sides of pan (both sides of sectioned omelet pan) and let uncooked eggs run into center to cook.

10  As eggs begin to set but are still"wiggly" on top a little bit, add cheese evenly across surface of eggs (one side only of sectioned omelet pan) and allow to melt a little.

11  Add tomatoes to 1/2 of omelet in pan (the same side as the cheese in sectioned omelet pan) and flip other half over tomatoes (follow manufacturer’s instructions for sectioned omelet pan).

12  Allow to sit a few seconds for cheese to"adhere" to tomatoes.

13  Take pan from heat, invert a plate on top of the frying pan (and here’s the tricky part!) flip the pan and the plate back upright all together, hopefully your omelet is now happily sitting on your plate.

photo credit: WikiMedia

Posted in Breakfast Ideas, Brunch, Eggs | Leave a Comment »

Oven Baked Frittata

Posted by Solitary Dancer on January 18, 2009

 

I saw this on GMA the other and thought you guys might really enjoy this one.


photo: ABC News

Oven-Baked Frittata with Bacon Lardon, Spinach and Fontina Cheese

Ingredients:

1/2 bunch spinach
4 tablespoons extra virgin olive oil
Pinch of red pepper flakes
Squeeze of lemon juice
7 eggs, beaten & seasoned with salt & black pepper
3/4 lb. slab bacon, cut into 1″ cubes and rendered over low heat for 20 minutes until deeply golden brown
1 cup shredded fontina cheese
Salt and pepper to taste

Directions:

Pre-heat oven to 350 degrees.

In a frying pan, sauté spinach in 2 tablespoons olive oil over medium heat. Add red pepper flakes, salt, pepper and lemon juice. Sauté until spinach is wilted (about two minutes). Set aside.

In a 10″ cast iron skillet, heat remaining two tablespoons olive oil over medium heat. Pour in beaten eggs and allow to sizzle for a moment. Reduce flame to low and strew in pieces of spinach and cubed bacon pieces. Allow to cook slowly for an additional five minutes, then cover entirely with shredded cheese.

Place skillet in the oven for approximately 15 minutes, or until the eggs are set. Serve from the skillet.

Courtesy of Marc Meyer, Co-Owner of Five Points, Cookshop and Hundred Acres

Posted in Breakfast Ideas, Brunch, Eggs | Leave a Comment »

Breakfast Meatballs

Posted by Solitary Dancer on October 27, 2008

Breakfast Meatballs
by: Judy

INGREDIENTS:

  • 2 lbs. breakfast sausage
  • 1 lb. ground beef
  • 3 eggs
  • 2 Tbs. instant minced onion
  • 1/2 lb. sharp cheddar cheese, shredded

DIRECTIONS:

Preheat oven to 350°F.

Combine all ingredients and pepper to taste in a bowl.

Mix thoroughly.

Roll into 1-1/2 inch balls or drop by spoonfuls onto cookie sheet.

Bake 18-20 minutes.

Makes 2-1/4 lbs. to 2-3/4 lbs. meatballs.

If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly.

If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months.

To reheat: Preheat oven to 350°F. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (USDA recommends reheating meats to 165°F to destroy any bacteria.)

Posted in Breakfast Ideas, Brunch | Leave a Comment »

Bacon & Parmesan Cheese Omelet

Posted by Solitary Dancer on September 18, 2008

Bacon & Parmesan Cheese Omelet
by KateL:

Ingredients

    * 2 pieces bacon
    * 6 eggs, lightly beaten
    * 1/4 teaspoon Italian seasoning
    * 1/2 cup fresh parmesan cheese, shredded

Directions

   1. Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.

   2. Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.

   3. Pour off all but 1 tablespoon of bacon grease.

   4. With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don’t think pepper is needed, either.

   5. Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.

   6. As egg sets, gently push egg batter from pan’s side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.

   7. Again, as egg sets, begin 90 degrees from before, push egg batter from pan’s side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan.

   8. As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.

   9. When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.

  10. Serves two, each is a 3-egg omelet.

Posted in Breakfast Ideas, Brunch, Eggs | Leave a Comment »

Spinach Artichoke Quiche

Posted by Solitary Dancer on June 11, 2008

This recipe came from EatingLow by Amy. It’s a pretty good site and she does include videos. So make sure you click on the recipe title to go to the source post and you can view the video. Pretty fun and this sounds pretty good.

Spinach Artichoke Quiche

INGREDIENTS:

    3 eggs
    6 oz frozen spinach, thawed
    1 can artichoke hearts (14 oz)
    1/2 cup half and half cream
    1/4 cup sour cream
    4 oz cheese (Italian blend is good)
    3 TB parmesan cheese

DIRECTIONS:

Preheat oven to 350°. Mix all ingredients (except parmesan) and pour into a pie plate. Top with parmesan. Bake for 30-40 minutes or until done.

Servings: 6

Posted in Brunch, Eggs, Spinach | Leave a Comment »

Linda’s Raspberry Almond Crumb Cake

Posted by Solitary Dancer on June 4, 2008

This looks awesome. I found this over at Linda’s web site and just thought you guys would enjoy it. She’s got some really good recipes and I hope you visit her site and check it out.

RASPBERRY-ALMOND CRUMB CAKE

crumbcake
photo by: Linda

INGREDIENTS:

3 1/2 ounces almond flour, 3/4 cup plus 2 tablespoons
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white

1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds, 2 tablespoons

DIRECTIONS:

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. Reserve 1/2 of the crumb mixture for the topping and keep chilled until needed.

To the remaining nut mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with a mixer until blended. Spread in greased 8-inch round cake pan.

In the same mixing bowl, beat the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white on medium speed until smooth. Spread evenly over the batter in the pan. Top with dollops of jam. Sprinkle the reserved topping and sliced almonds over the top. Bake at 350º 30 minutes, or until the cake springs back when lightly touched. Cool before serving.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

Posted in Brunch, Cakes, Desserts | Leave a Comment »

Blueberry Custard Muffins

Posted by Solitary Dancer on May 12, 2008

Blueberry Custard Muffins

Recipe By: Judi, modified from Adelaide Daniels WW Cookery 1972
12 servings

blueberry INGREDIENTS:

1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 cup Splenda — divided
1 1/2 cups blueberries
6 whole large eggs — slightly beaten
1 tbs vanilla extract
1 1/2 cups Whipping Cream
1 1/2 cups water
3/8 tsp ground nutmeg

DIRECTIONS:

Combine spices and half of sweetener, sprinkle over blueberries, toss lightly to blend.

Spoon into a buttered or Pam sprayed muffin pan, distributing evenly.

Combine egg, vanilla, cream, water and remaining sweetener; beat for 1 minute;

Pour over blueberries; sprinkle with nutmeg.

Bake uncovered at 325°F-160°C for about up to 45 minutes, until set (need to watch the timing, dependent on oven).

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.0% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

 

photo credit: Wikimedia

Posted in Blueberries, Breads & Crackers, Breakfast Ideas, Brunch, Fruit, Muffins | Leave a Comment »

Cauliflower and Feta Omelet

Posted by Solitary Dancer on May 5, 2008

Cauliflower and Feta Omelet
by: Gourmet Magazine

omelet

INGREDIENTS:

  • 5 large eggs
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta (2 oz)
  • 1/4 cup packed flat-leaf parsley leaves

DIRECTIONS:

  • Beat eggs with 1/4 teaspoon salt.

  • Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.

  • Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Recipe by Ruth Cousineau

Photograph by Romulo Yanes

Posted in Breakfast Ideas, Brunch, Eggs | Leave a Comment »