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
Saturday, May 25, 2013
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.
Monday, September 10, 2012
Chipotle Chicken
This is easy and fabulous. The secret ingredient is hot Indian pepper paste. Spicy and delicious.
Chicken breast
1tbsp hot diced cherry peppers
1tbsp chipotle smoked jalapeño peppers
1tbsp sautéed onions
1tbsp hot Indian pepper paste
1/8 cup Mexican shredded cheese
Slice chicken lengthwise insert cherry peppers jalapeños, and onions. Fold into sandwich. Rub indian pepper paste over the top of the chicken.
Bake in oven at 350deg for 35 minutes.
Sprinkle cheese over top.
Chicken breast
1tbsp hot diced cherry peppers
1tbsp chipotle smoked jalapeño peppers
1tbsp sautéed onions
1tbsp hot Indian pepper paste
1/8 cup Mexican shredded cheese
Slice chicken lengthwise insert cherry peppers jalapeños, and onions. Fold into sandwich. Rub indian pepper paste over the top of the chicken.
Bake in oven at 350deg for 35 minutes.
Sprinkle cheese over top.
Tuesday, April 24, 2012
Great breaded tilapia
Bought this tilapia from Costco. Best bet is to cook at 375deg for about 15 minutes flip and cook other side for 15 minutes or until browned and cooked thoroughly.
The tartar sauce is the best. 2 tbsp lite mayo, 1 tbsp polish mustard, 1 tspn ground pepper and 1 tspn of sweet pickle relish. Really good with a light fish like tilapia. Enjoy.
The tartar sauce is the best. 2 tbsp lite mayo, 1 tbsp polish mustard, 1 tspn ground pepper and 1 tspn of sweet pickle relish. Really good with a light fish like tilapia. Enjoy.
Subscribe to:
Posts (Atom)