One Layer Chocolate Cake (any kind)
1 Qt Ice Cream (Can use lactose free) I was taught to use mint choc. Chip
6 Egg Whites (at room temperature)
1 tsp cream of tartar
3/4 cup powdered sugar
Bake one layer of cake (I use a round pan). Let it cool.
Get a bowl that is small enough to fit as a form for the ice cream mount with 1 inch of cake around the ice cream. place plastic wrap in the bowl and then scoop the ice cream onto the plastic and press into the form of the bowl.
Put in freezer while you cut out a circle 1 inch down in the middle of the cake for the mound of ice cream to fit in.
Then put the egg whites in a bowl and turn on the mixer and add the Cream of Tarter and keep mixing until it's foamy. Then add 2 T of the sugar at a time until it's stiff and shiny.
Get a flat baking sheet. Put the cake layer on it. Then put the ice cream mound on the cake. Tun the oven on to 500 degrees. While it is warming up, spread the meringue over the entire cake and ice cream making sure that there are no holes. This seals the ice cream in so that it can handle the heat of the oven. Then put the cake in the oven for 3 to 5 minutes until the meringue is light brown. Serve immediately. Although, you can put it in the freezer for serving later, if needed.
Monday, September 14, 2009
Saturday, September 5, 2009
Shrimp and Grits
For Grits
1/2 cup quick-cooking grits
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1/2 cup shredded fat-free cheddar cheese
1 tbsp. light whipped butter or light buttery spread
dash salt
For Shrimp
8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions (white and green parts)
2 tbsp. precooked real crumbled bacon
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce
Directions:
In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.
Serve grits topped with shrimp and bacon.
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8*
1/2 cup quick-cooking grits
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1/2 cup shredded fat-free cheddar cheese
1 tbsp. light whipped butter or light buttery spread
dash salt
For Shrimp
8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions (white and green parts)
2 tbsp. precooked real crumbled bacon
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce
Directions:
In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.
Serve grits topped with shrimp and bacon.
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8*
Tofu Fttuccine-81 calorie, one serving and QUICK!
Ingredients:
1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)
Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1
(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g protein =" 1">
Tuesday, August 18, 2009
Healthy Urban Cookbook with Gluten Free Recipes!
Healthy Urban Kitchen Cookbook. A Simple, Step-by-step System For Shopping, Cooking & Eating The Worlds Healthiest Foods (all Natural, Organic Produce & Grass Fed Meats). Gluten & Soy Free
Click Here!
Click Here!
Refried Beans (from Pinto Beans)
Desired amount of pinto beans (sorted and rinsed)
1 clove of garlic
1 small onion
1 tsp shortening or oil
Oregano and salt to taste
Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water, if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can also be frozen.
1 clove of garlic
1 small onion
1 tsp shortening or oil
Oregano and salt to taste
Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water, if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can also be frozen.
How to Cook Rice
Step One: Rinse and (optional) Soak
Rinse in a few changes of cold water. There are two reasons for rinsing: some mills outside the US use talc as a milling aid, so it's an important step for imported rice. The other reason is that rinsing also removes loose starch (for less sticky rice).
Two reasons for soaking rice. First because if it's a little older, it might be more brittle and break easier. The second and in my opinion the most important reason is that it activates the enzymes for better digestion.
Step two: Simple cooking method
You might have heard "one part rice to two parts water". This is right. If you have 2 cups of water, bring them to a boil with an optional dash of salt then add 1 cup of rice. Cover and lower heat to a simmer. Set your timer to 20 minutes. When the rice is done, let it "rest" for about 10 minutes to absorb the moisture all of the way through.
Rinse in a few changes of cold water. There are two reasons for rinsing: some mills outside the US use talc as a milling aid, so it's an important step for imported rice. The other reason is that rinsing also removes loose starch (for less sticky rice).
Two reasons for soaking rice. First because if it's a little older, it might be more brittle and break easier. The second and in my opinion the most important reason is that it activates the enzymes for better digestion.
Step two: Simple cooking method
You might have heard "one part rice to two parts water". This is right. If you have 2 cups of water, bring them to a boil with an optional dash of salt then add 1 cup of rice. Cover and lower heat to a simmer. Set your timer to 20 minutes. When the rice is done, let it "rest" for about 10 minutes to absorb the moisture all of the way through.
Thursday, July 2, 2009
Gluten Free Meals at Costco!
Look at this link my Sister just sent:
http://www.costco.com/Browse/Product.aspx?Prodid=11472596&search=gopicnic&Mo=4&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=5000043&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=gopicnic&Ntt=gopicnic&No=2&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1
http://www.costco.com/Browse/Product.aspx?Prodid=11472596&search=gopicnic&Mo=4&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=5000043&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=gopicnic&Ntt=gopicnic&No=2&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1
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