Great recipe from the Barefoot Contessa from the Food Network for homemade ranch dressing. The Barefoot Contessa's name is Ina Garten and she is an excellent cook/chef. This recipe is great as written, however, my next try with this one will be without salt and with less lemon.
Please try this and enjoy it.
http://www.foodnetwork.com/recipes/ina-garten/buttermilk-ranch-dressing-with-bibb-lettuce-recipe/index.html
Sunday, July 7, 2013
Sunday, May 26, 2013
THE Best Hommus Mix
This was easy to make, tastes phenomenal, and smells even better. Better yet it is very inexpensive to create. This mix makes great dip for parties when it is dipped into your favorite veggies, pretzels, or even tortilla chips....so here we go.
16 oz tub of Basha plain Hommus
Mix in:
1/4 cup chopped cilantro
1 tbsp minced garlic
A pinch of salt
1 tbsp olive oil
When fully mixed, refrigerate to allow the flavors to meld.
Enjoy.
Saturday, May 25, 2013
Low fat Tartar Sauce - A slight revision
My low fat tartar sauce is a real hit with everyone I make it for. It has evolved a bit, I have added a little heat (not a lot) and more flavorful spices. I serve it on most types of fish, but it also works well for burgers. Here it is:
1/2 cup low fat mayonnaise
1/2 cup sugar free sweet relish
1 tbsp diced jalapenos
1-2 tbsp Old Bay seasoning (use to taste)
1 tsp black pepper
Optional: 1 tsp of your favorite hot sauce (again season to taste)
Mix all ingredients together, cover and refrigerate for 30 minutes. Serve cold.
Serves about 6-8
Enjoy
1/2 cup low fat mayonnaise
1/2 cup sugar free sweet relish
1 tbsp diced jalapenos
1-2 tbsp Old Bay seasoning (use to taste)
1 tsp black pepper
Optional: 1 tsp of your favorite hot sauce (again season to taste)
Mix all ingredients together, cover and refrigerate for 30 minutes. Serve cold.
Serves about 6-8
Enjoy
Living a low carb, low fat life
Having lost a lot of weight by eating a healthy balanced low carb, low fat diet you will inevitably find that if you follow this lifestyle (yes, it is a lifestyle) - AND if you fall off the "healthy eating train" and have a high carb meal you will feel it. And not in a good way. Your digestive system upset/difficulty and your mood will be the immediate symptoms of a "not so healthy meal". It is simply your body telling you that processed, high fat, high carb foods are not good for you.
Processed sugar is the big one for me. Now if I have something high in sugar it really puts my body into something I call a defense mode. My stomach does not take well to PROCESSED sugars at all now, they upset my stomach and I feel uneasy right away after eating anything with processed sugars. Natural sugars (such as orange juice) in moderation are fine, but a sugary chocolate treat - forget it.
That being said, being diligent about eating correctly and using "food as fuel" and not "pleasure" takes a lot of will power. But I can say with conviction that eating many smaller, low carb, low fat meals/snacks a day is the way to a slimmer, happier, healthier, more rested, calmer, satisfied you. It is well worth the work and discipline. Good luck and enjoy.
Processed sugar is the big one for me. Now if I have something high in sugar it really puts my body into something I call a defense mode. My stomach does not take well to PROCESSED sugars at all now, they upset my stomach and I feel uneasy right away after eating anything with processed sugars. Natural sugars (such as orange juice) in moderation are fine, but a sugary chocolate treat - forget it.
That being said, being diligent about eating correctly and using "food as fuel" and not "pleasure" takes a lot of will power. But I can say with conviction that eating many smaller, low carb, low fat meals/snacks a day is the way to a slimmer, happier, healthier, more rested, calmer, satisfied you. It is well worth the work and discipline. Good luck and enjoy.
Friday, November 16, 2012
A Tribute to the Twinkie
I know they are not a real healthy snack, but as a tribute to an icon I post this recipe. Enjoy.
Homemade Twinkies
Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup milk
Put a rack in the center of the oven and preheat oven to 350 degrees F.
Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)
In a bowl, sift together flour, baking powder and salt. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
Beat in eggs one at a time, beating for 1 minute in between each addition.
Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.
Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.
Marshmallow filling
by Todd Wilbur of Top Secret Recipes
2 teaspoons very hot water
1/4 teaspoon salt
2 cups (one 7-ounce jar) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.
Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.
Add salt water and beat to combine.
When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.
Homemade Twinkies
Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1 cup milk
Put a rack in the center of the oven and preheat oven to 350 degrees F.
Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)
In a bowl, sift together flour, baking powder and salt. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
Beat in eggs one at a time, beating for 1 minute in between each addition.
Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.
Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.
Marshmallow filling
by Todd Wilbur of Top Secret Recipes
2 teaspoons very hot water
1/4 teaspoon salt
2 cups (one 7-ounce jar) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.
Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.
Add salt water and beat to combine.
When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.
Tuesday, October 16, 2012
Great Spicy Sweet Garlic Dip
This is a 2 minute dip and it is great.
Mix in a bowl and serve
1.25 cup mayo or fat free mayo
1 tbsp Chinese chili garlic sauce
1 tbsp minced garlic
1 tbsp agave nectar
1 tbsp black pepper
It's that easy and delicious.
Mix in a bowl and serve
1.25 cup mayo or fat free mayo
1 tbsp Chinese chili garlic sauce
1 tbsp minced garlic
1 tbsp agave nectar
1 tbsp black pepper
It's that easy and delicious.
Tuesday, September 11, 2012
Spice up your coffee
A quick note to make your everyday coffee more interesting and add flavor.
Take a pinch of cinnamon and drop it into the ground coffee in the filter prior to brewing in the coffee maker. Cinnamon is a real flavor boost that is subtle and tasty. Note: more than a pinch will be overpowering, so be careful.
Take a pinch of cinnamon and drop it into the ground coffee in the filter prior to brewing in the coffee maker. Cinnamon is a real flavor boost that is subtle and tasty. Note: more than a pinch will be overpowering, so be careful.
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