Taming The Diabeastie

the low carb way

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Archive for the ‘Crackers’ Category

Cheese Crisps

Posted by Solitary Dancer on April 15, 2017

CHEESE CRISPS (MICROWAVE METHOD)

cheese_crisp_after

Photo by Linda at http://www.genaw.com

Source: http://www.genaw.com/lowcarb/cheese_crisp.html

8 ounce bag shredded cheese, any flavor

Place a square of parchment paper (do NOT use wax paper) on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4″ in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session. These will keep quite well in an air-tight container at room temperature for several days or longer.

Makes about 18-20 crisps
Can be frozen

Per 6 Crisps: 304 Calories; 25g Fat; 19g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

These crisps are so easy and such a great snack.  Thanks to Linda for the recipe and click here to see several other variations, by Linda.

Posted in Breads & Crackers, Crackers, Misc Recipes, Snacks | Leave a Comment »

My Turn’s Cauliflower Soup w/ Parmesan Crisps

Posted by Solitary Dancer on April 10, 2006

My Turn’s Cauliflower Soup w/ Parmesan Crisps

Hello all:

I made this last night and have to admit it’s pretty darn good. Has the creamy texture without the heavy creams or thickeners! Thought I should post. Let me know what you think if you make it!

Cauliflower Soup:

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper

Parmesan Crisps:

1 cup shredded Parmesan

Chopped chives, for garnish

Preheat the oven to 350 degrees F.
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* (I used the blender, but see below for safety note) and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Meanwhile, make the Parmesan crisps:
Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Posted in Breads & Crackers, Crackers, Soups, Soups & Salads | Leave a Comment »

GinnyL’s Flaxmeal Crackers

Posted by Solitary Dancer on March 21, 2006

Flaxmeal Crackers

Recipe By :Ginny L
Serving Size : 0 Preparation Time :0:00
Categories : breads snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup flax meal
2 packets stevia
1 teaspoon cinnamon
1/4 cup water

Mix all ingredients by hand or in food processor into a firm ball. put between two pieces of parchment paper and roll as thin as possible. The thinner the better.

Remove the top piece of parchment. Put bottom parchment with flax dough onto cookie sheet. Cut with pizza cutter into squares.

Bake in preheated 350 degree oven for about 20 min. or until crisp. Be sure not to burn. If you don’t cook long enough they won’t get crisp.

Remove on parchment paper onto a wired rack and cool.

The parchment paper is important! Don’t substitute anything else or try to just make them on a greased pan.

– – – – – – – – – – – – – – – – – – –

Per Serving: 302 Calories; trace Fat (0.6% calories from fat); 10g Protein; 18g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

Serving Ideas : When these are cooled, you can break them up into small pieces and use like cereal with 1/4 cup heavy cream, 1/2 cup water, and 1 TBS. of Torani sugar-free vanilla flavored syrup.

NOTES : 2 net carbs

Posted in Breads & Crackers, Crackers | 2 Comments »

Almond Thins

Posted by Solitary Dancer on March 21, 2006

Almond Thins

1 cup almond flour
1 egg white
pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers.

Variations from some other folks:

Kiwigal’s version

CINNAMON THINS [from lindasue low carb friends]
3 ounces almond flour (1 cup)
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Nomosketti’s variation

Half almond flour, half flax meal, add some splenda, cinnamon, coconut extract and some flaked coconut. YUMMERSSSSSSSSSSSSSSSSSSSS….topped with cream cheese. Just dont burn ’em like I did

Deb34’s variation

add some vanilla extract and lemon extract and sprinkle the top with some granular sweetener and you could have a good substitute for lemon sugar cookies….of course i mean don’t put in any of the savory ingredients like salt and pepper

What I like to do

Replace the spices with taco seasoning and then dust the top with a bit of salt and parmesan cheese

Another Variation From Lynne.

Excellent recipe:

CINNAMON THINS
almond flour (1 cup)
granular Splenda ( 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs

Posted in Breads & Crackers, Crackers | Leave a Comment »

Sunflower Parmesan Crackers

Posted by Solitary Dancer on March 21, 2006

Sunflower Parmesan Crackers

1 c raw shelled sunflower seeds
1/2 c grated Parmesan cheese
1/4 c water

1. Preheat oven to 325 F

2. Using food processor with the S blade process the sunflower seeds and Parmesan cheese until it resembles a fine meal, almost the consistency of flour. Add water and pulse until the dough has formed a soft sticky ball

3. Turn dough onto parchment paper (Do not use cookie sheet without parchment paper or you will spend hours chipping your crackers of the pan!). Top with another piece of parchment paper and roll very thin (about 12″x16″) with a rolling pin (the thinner the better). Peel off top layer of paper, using a pizza cutter or sharp knife score the dough into squares. (I make mine 2×2 and end up with 4 dozen).

4. Bake for 30 mins or until evenly browned. Remove from oven, peel off the parchment paper, break along scored lines. and cool. Store in zip lock bags or air tight container.

Yield: Entire batch 13g carbs. Each cracker is 0.27g carbs, a trace of fiber, and 1 g protein.

Posted in Breads & Crackers, Crackers | Leave a Comment »

Cheddar Crackers

Posted by Solitary Dancer on March 21, 2006

Cheddar Crackers (Substitute for Cheese Nips)

1 1/2c raw shelled sunflower seeds
1/2 tsp salt
1/4 c water
1 1/2 c grated cheddar cheese

1. Preheat oven to 325 F

In food processor using the S blade, grind sunflower seeds to a fine meal.
2. Add Cheese and salt, pulsing 6-8 times. Add water and pulse until dough forms a ball.

3. Turn dough out onto a sheet of parchment paper (dough will stick to a cookie sheet) and place another sheet of paper on top. Roll the dough very thin. Peel off top parchment paper, score dough with pizza cutter or sharp knife and place on cookie sheet. If desired, sprinkle lightly with additional salt and press into dough.

4. Bake 30 mins. Peel off of paper and break along scored lines, cool. Store in ziplock bags or air tight container.

1 g carb, 0.5 g fiber, 1 g protein. (0.5g net carbs), 21mg calcium.

Makes 6 dozen crackers

Posted in Breads & Crackers, Crackers | 2 Comments »

Cheese Crisps

Posted by Solitary Dancer on March 21, 2006

Cheese Crisps

When he made this on the food network, he ended up with small crisps that looked about the size of a small cracker (think Cheez-It).

From the Low Carb and Lovin’ It on the Food Network:

2 slices American cheese (not “cheese food”)
1/2 teaspoon salt
1/8 teaspoon chili powder
1/8 teaspoon garlic powder
2 ounces deli-sliced Colby-Jack cheese
Low-carb salsa, as needed

Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they’ll be soggy, so don’t be afraid to check them and put them back in for more time, if needed.

Cool the crisps and crackers completely before serving—as they cool, they’ll crisp up. Store on the counter in an airtight container for a few days.

Posted in Breads & Crackers, Crackers | 1 Comment »

Baked Flax Chips

Posted by Solitary Dancer on March 21, 2006

BAKED FLAX CHIPS

INGREDIENTS:
——– ———— ——————————–
1/4 cup flax meal
2 tbsp soy protein Isolate
1 tbsp Splenda
1/2 tsp vanilla
1 tbsp water

INSTRUCTIONS:

Combine ingredients and enough water so that mixture resembles cookie dough. If too much water was added, let stand for a few minutes and it will dry out a bit. Roll out 1/3 of the dough on a piece of foil paper or cookie sheet. I usually aim for paper thin for crispier chips. Using a pizza cutter or butter knife, carefully mark square shapes (or any shape preferred) without going through the foil paper. Bake at 300°F-150°C for 10-15 minutes. Keep a constant watch of the first batch as they tend to brown quickly. Break the chips at the knife marks into small pieces. Repeat for rest of the dough.

The # of servings depends on how thin and how large each chip is. I get about 50 chips with trace carbs, calories <2 each. You can make variations by adding a bit of butter for a richer taste or some cinnamon and extra Splenda.

Posted in Breads & Crackers, Crackers | Leave a Comment »