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Low Carb Recipes For The Holidays
Topic Started: Nov 15 2004, 01:28 PM (99 Views)
sylley2000
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Sylvia, Grand Bend ON
Have just listed the ingredients. If you think you'd like to try one of the recipes, I have included a link to the rest of the recipe that includes the method.

Grand Marnier Soufflé

* 2/3 cup Splenda
* 5 eggs - separated
* 1 envelope unflavored gelatin
* 1/4 cup Grand Marnier
* 1/2 cup water
* 1 cup heavy cream
* 1/4 teaspoon cream of tartar
* dash of salt

Makes 6 Servings. 2.3 net grams of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recip...sertmisc03.html

Parmesan Cheese Puffs

2 large egg whites
1 cup freshly grated Parmesan
a pinch cayenne
vegetable oil for deep-frying

Makes 20 Puffs. .5 net grams of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recipe-snackhot04.html

Pineapple Bars

* 1 1/2 cups soy protein isolate
* 3 Tablespoons whey protein
* 1 cup Splenda
* 1 1/2 Tablespoons liquid or granular lecithin *
* 1 1/2 Tablespoons glycerin **
* 3/4 cup heavy cream
* 3 Tablespoons coconut or almond oil
* 1 Tablespoon Jok n Al sugarfree pineapple preserves
OR - 2 Tablespoons finely chopped unsweetened fresh pineapple
* 1/2 teaspoon pineapple extract

Makes 6 bars. Approx 3 carbs per bar.

http://www.lowcarbluxury.com/recipes/recipe-protein04.html

Salmon Rolls

* 1/4 lb lox
* 4 oz cream cheese
* 1 Tbsp. lemon juice
* 1 Tbsp. Capers

Makes 16 pieces. 1 net gram of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recipe-snackcold01.html

Pinwheels

* 4 oz cream cheese, softened
* 4 oz chipped beef or ham
* 1 Tbsp onion, grated
* 1 tsp. horseradish
* dash of Worcestershire sauce

Approximately 1.5 net grams of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recipe-nibbles02.html

Blue Cheese Pecan Crackers

* 1/2 cup softened butter
* 1/2 pound softened blue cheese
* 1 egg, separated
* salt to taste
* freshly ground black pepper to taste
* 1/2 cup toasted pecans, finely chopped
* 1/4 cup gluten flour
* 1/2 cup oat flour
* 1/4 cup soy flour
* 1/4 cup pecan meal
* 1 cup pecan halves

Makes approximately 100 crackers. Trace of carbs per cracker.

I'd put salmon, and cheeses on the crackers to keep the carbs down to a minimum. You could dress them up with a tiny sprig of dill or fine parsley (which would add almost nothing to the carb count, but it would make them more festive and inviting) Or a tiny piece of dill pickle that has 0 carbs.

http://www.lowcarbluxury.com/recipes/recipe-cracker01.html

You Won't Believe it's ... Not French Toast

* 1/2 of a 3-oz. bag of unflavored pork rinds
* 2 eggs
* 1/4 cup heavy cream
* 3 pkts Splenda®
* 1/2 teaspoon cinnamon
* 1/2 teaspoon egg nog extract [optional]

Less than 1 net gram of carbohydrate per serving.

http://www.lowcarbluxury.com/recipes/recipe-bread13.html

***

BTW, I have used the pork rinds several times -- they are delicious and are a great substitute for bread and flour products.

Sylvia
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Trailblazer
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Our eyes are as big as sand dollars looking at these recipes. They're great! thanks for posting them!
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august-alberta
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Colleen - Cold Lake Alberta
I've made the french toast and my daughter and I absolutely loved it. Served with Atkins lo-carb syrup it was a great treat and something different than bacon and eggs.

I've also made the parmesan cheese puffs a couple of times. I exchanged the cayenne for chili powder (didn't have the cayenne) and they had a really nice kick. Next batch, I added a couple of drops of worcestershire sauce which really made them delicious.

Thanks for posting these Sylvia. I'm always looking for something a little different from my usual fair.
Colleen
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cajun cook
cajun cook
I read the post about the pork rinds that taste like (pain perdu) (lost bread) french toast by another name. It called for unflavored unseasoned pork rinds? How in the world do you find unseasoned unflavored pork rinds in S. Louisiana? LOL Danny :scratch: :scratch:
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Link to Instructional CD

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...bayphotohosting
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sylley2000
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Sylvia, Grand Bend ON
Caj,

If you can't find unflavoured pork rinds, you could make them from scratch. Here's a recipe:

Pork Rinds – Baconettes

If you have only the fat (no meat or skin), cut in 1x1 inch squares. To make them fluffier, at the beginning of the cooking process, chill the fat by placing in the refrigerator. Now that the fat has been cut and chilled, you are ready to cook them.

Since you are cooking pork rinds/baconettes it is most authentic to use lard, but you may substitute peanut oil or any other frying oil that does not smoke at high temperatures. In your black cast iron pot get several inches of oil very hot. Place the fat pieces in the hot oil and deep fry until light and golden brown. Do not overcook as the pork rind can get hard. Also be careful when placing the fat in the pot as the oil can easily pop due to the cold being placed in the hot oil.

Once they are brown, remove from the pot and place on paper towels to drain and immediately season them. You would store in an airtight container to preserve freshness.

***

They are great snacks (add a bit of flavouring if you plan to just eat the pork rinds by themselves) They have zero carbs.

Sylvia

Alberta,

I'd try some cajun spice in the Parmesan cheese puffs for added flavour.
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august-alberta
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Colleen - Cold Lake Alberta
sunflower parmasan crackers
Makes: 6 doz
Carbs Per Serving: low
Preparation Time: 30 mins


Ingredients:
1 c. raw,shelled sunflower seeds
1/2 c grated parmasan cheese
1/4 c. water

Instructions:
Put sunflower seeds and parmasan in processor until almost a flour consistency. Add water and blend till soft and sticky.

Place dough between 2 pieces of parchment paper and roll or press thin.
Score into squares and bake on parchment covered sheet for about 30min or evenly browned.
Break off on score lines and store in tight container.

Additional Comments:
How many carbs per cracker varies w/ size or thickness. (You can eat whole batch for 13 carbs so who's counting?)

I've also tried substituting club soda instead of the water. It made them puff up a little bit. Have tried them with pumpkin seeds and a pinch of allspice but they weren't very good at all.

I serve them with gorganzola, jack, nippy cheddar and my sister's famous cheeseball (that I'm not allowed to give the recipe out for). M&M's makes a great cheeseball that these are quite nice with too. I've even used them for a cheese fondue.
Colleen
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