o SS Recipes - Oct. 2000

Posted by rondaren on Sat, Sep 30, 00 at 23:48

Remember to type Recipe Title in Subject! Also, if you post a recipe with Splenda, please put the actual sugar amount in () if you know it, so that those not using Splenda can make their own substitutions.

*Rondaren*

Follow-Up Postings:

o RE: Vegetable Sandwich

Some time ago in a restaurant, I had a vegetable sandwich that was so good, I tried to copy it. This is the SS version.

1/2 small eggplant, halved and sliced
1 small pepper (red or yellow are best), cut in 1" chunks
1/2 medium onion, chunked
olive oil
2T ranch dressing
garlic salt
1/2 cup shredded moz. cheese

Saute vegetables in olive oil until onions are transparant and peppers are tender crisp. The eggplant will take up the flavors of the other veg. (Kind of same texture as mushrooms.) Add ranch dressing and garlic salt to taste (1/4 tsp) in pan. Stir. Turn heat off. Sprinkle with moz. cheese and cover with lid for a minute or two to let cheese melt.

Probably is 2 servings, but I eat it all!

o RE: SS Recipes - Oct. 2000

Surimi Cevice - (I'm afraid of using raw fish so I came up with this version of a Mexican fave. Non SSers can eat this on a tostada)

1 lb. Surimi (fake crab)
1 cucumber
1 tomato
1 onion (raw or cooked - however you like it)
1 handfull of cilantro
lime/lemon

Chop and mix all ingredients - Top with lime or lemon juice. Hot sauce is optional

o Veggie Chowder

I love this veggie chowder recipe. Its pretty simple.
Measurements are whatever you like!

*Saute onions, red and green peppers in butter until tender.
*Add other veggies of choice (broccoli, cauliflower, celery, mushrooms, etc.).
*Add 3-5 cups broth (beef or chicken) and bring to a boil.
*Add cayanne pepper (just a pinch!), salt, and pepper.
*Simmer 20 minutes, covered (or until veggies are tender).
*Stir in 1 - 1.5 cups heavy cream.
*Stir and cook for 2 minutes.
*Add shredded cheese of choice just before serving (I don't always do this)
NOTE: The cayanne pepper adds a lot of flavor . . . don't skip that part!

Ready!! It's really good, and healthy!! Enjoy.

o Healthy Muffin Recipe

Hi all. This recipe sounds GREAT! I haven't tried it yet, but found it on the June Recipe thread. Do any of you have any other recipes for "cookies" or "brownies" or some other muffin recipes so we can have this textured food again??? It would be great!!!

Healthy Muffin Recipe: (makes 2 dozen)
2 heaping cups One minute Quaker Oats
2 heaping cups 100% Bran or All Bran
2 Cups Boiling Water
In large bowl pour boiling water onto the mixed Oats and Bran and mix well.
Add the following mixing well
1 tub (32oz) FF plain yogurt
3 1/2 to 4 Cups Whole Wheat Flour
2 1/2 tsp B. Soda
2 1/2 tsp B. Powder
Sweetner - (your choice to taste) (I used 12 bags of Equal)
Mix well, you may need to add more water or
juice as needed -but the batter will be really thick
Scoop into 2 non-stick muffin tins and bake at 350 for
approx 30 minutes or until done.

Enjoy! Jennifer

o RE: SS Recipes - Oct. 2000

Just a comment about the Surimi Cevice recipe above (I had to scroll up to make sure I was spelling that correctly).

The fake crab that's available in our grocery store contains sugar as the second or third ingredient. Check your labels.

Peachy

o RE: SS Recipes - Oct. 2000

Thanks Peachy! I live in Mexico so most of what we get down here is different from the US and Canada. There isn't any sugar listed in what I buy - sorry if I messed anyone up! Marilyn

o Broccoli Leek Bisque

Just found this recipe...haven't tried it yet but it sounds good. Will have to omit the flour to stay legal.

Broccoli and Leek Bisque

1 cup sliced leeks, white part only (about 2 medium leeks)
1 cup sliced fresh mushrooms
3 tbls. butter
3 tbls. flour***guess we gotta omit this
2 (14.5-oz.) cans chicken broth
1 cup fresh broccoli florets
1 cup cream
1 cup grated Jarlsberg cheese

Cut off white part of leek only. Remove root end then cut in half lengthwise. Rinse under
running water to remove any trace of sand or grit. Drain, then cut horizontally into
1/2-inch pieces.

In large saucepan, saut‚ leeks and mushrooms in the 3 tablespoons butter
until tender. Stir in the flour and cook, stirring constantly until mixture boils.

Remove from heat and stir in the chicken broth. Return pan to heat and continue cooking
and stirring until smooth and mixture thickens.

Add broccoli and simmer for 15 to 20 minutes or until broccoli florets are tender. Stir in
cream and Jarlsberg cheese. Cook soup over very low heat until cheese is melted.

Serves 6.

o Cream of Broccoli Cheddar Soup

1 Bunch of Broccoi - chopped
1/2 Onion - chopped
1 cup celery - chopped
1 clove garlic - minced
1/2 stick butter
1 Cup shredded cheddar cheese
1 Large can of chicken stock
1 bay leaf
dash nutmeg
1 cup heavy cream
1 egg yolk

Saute onion, celery, garlic and broccoli in butter, when tender add stock, bay leaf, nutmeg. Let that simmer about 1/2 hour, remove bay leaf and puree to desired consistency, add cream, egg yolk (add some hot soup to egg yolk before putting in pot), and cheese. Let that simmer to thicken. That vegetable thickener may help with this, or you may need some additional cream to thicken. You can also add parmesian cheese with the cheddar. I sometimes top mine with a little cayenne pepper.

o Crock-pot Cauliflower Soup

CHEESEY CAULIFLOWER SOUP-CROCK POT
1 med. head of cauliflower, separated into flowerets
1 med. onion, chopped
1 stalk celery, chopped
4 cups chicken stock
2 cups cream
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
salt and pepper
chopped chives
Put cauliflower, onion, celery, and chicken stock in crock-pot. Cover and cook on low for 6-8 hours.
Puree in blender. Return to crock-pot.
Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well.
Turn control to high and heat through; garnish servings with chopped chives.
Serves 4 to 6.

o How much is 1/2 stick?

Love these soup recipes. Just a quick question as I always get so confused. How much exactly is a 1/2 stick of butter? 1/2 cup? 1/4 cup?

Thanks so much. can hardly wait to try them they sound so good.

o RE: SS Recipes - Oct. 2000

Colleen: Half a stick is 1/4 cup or 2 ounces. I'll be trying those soup this week also.

Sylvie

o Deep Dish Pizza

Deep Dish Pizza

4-oz cream cheese
3 eggs
1/3 cup cream
1/4 cup grated parmesan cheese
1/2 tsp. oregano
1/4 tsp. garlic powder
2 cups mixed italian cheese

1/2 cup low carb pizza sauce

1 cup of mozzarella cheese
pizza toppings of your choice:

pepperoni
ham
onion
green pepper
mushrooms
bacon
browned sausage or seasoned ground beef

additional parmasan cheese for topping

Preheat oven to 375
Beat together cream cheese and eggs til smooth. Add cream,
parm cheese,and spices and mix again.

Spray oblong casserole dish with PAM. Sprinkle 2 cups italian cheeses into dish and pour egg mixture over it. Bake at 375 for about 15 minutes. Let stand for 5 minutes.

Spread on pizza sauce, sprinkle 1 cup of mozarella cheese and pile with your favorite toppings.( I used browned hamburger,pepperoni, sliced muchrooms,green pepper and onions. Then sprinkle with more parm cheese. Return to oven and bake til bubbly and browning. Allow to stand 10 minutes before cutting.

I think this is as close to the real thing as you can get !
Enjoy!

o Philly 3-step Cheesecake

This cheesecake is for those of us who are kitchen-impaired and don't know a springform pan from a bundt cake pan. I would double the recipe though to get a nice full-size cheesecake, or use a 8" cake pan instead of a pie pan.

2-8 oz packages Cream Cheese, softened
1/2 cup sugar (12 packets Splenda or Equal)
1/2 teaspoon vanilla
2 eggs

1. MIX cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until blended.

2. POUR into pie pan (or 8" layer cake pan)

3. BAKE at 350 for 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight.

Voila! Cheesecake. Prep time: 10 mins. Cooking time: 40 mins. (courtesy of Kraft Foods, International)

o French Onion Soup

4-6 Cups Broth/Stock (any variety)
6 medium onions, sliced thin
2 TBS Butter
2 TBS Olive Oil
2 TBS Sherry or Wine
1 Pinch Thyme
1/2 - 1 cup cream (optional)
Salt and Pepper to taste
Provolone or other cheese to top

Melt Butter with Olive Oil.
Add sliced onions and Thyme.
Saute on high until lightly browned (But don't burn!!).
Turn down heat and saute partly covered for 20 minutes or so.
Add Sherry or Wine and let alcohol burn off (couple minutes)
Add Stock/Broth and simmer 20 minutes
Add salt/pepper to taste
Add cream, if desired, and simmer a couple of miuntes.

Place in serving bowls/crocks, add cheese to top.
Melt cheese under broiler or in microwave.

Serve! Yummy!

o Scrambled Eggs Delicious

INGREDIENTS:

1 onion, chopped fine
2 tablespoons butter
1/2 cup sliced mushrooms
6 eggs
2 tablespoons water
Pinch marjoram
Salt and pepper to taste

TO PREPARE:

Cook onion in butter until golden brown. Add mushrooms and saute for a few minutes. Break eggs into bowl and add 2 tablespoons water. Beat lightly. Pour egg mixture over onions and mushrooms, sprinkle with pinch marjoram, salt, and pepper and scramble slowly.

SERVES 4

o Garlic Herbed Hens

INGREDIENTS:

4 Cornish hens, halved, rinsed and dried
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/4 cup chopped fresh oregano
1/4 cup pine nuts, finely chopped
2 tablespoons minced garlic
1/2 cup (1 stick) butter, softened
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 cup dry white wine

TO PREPARE:

In a large bowl, mix salt, pepper, parsley, sage, oregano, pine nuts and garlic. Blend with butter to moisten. Place 1 to 2 tablespoons of mixture under the skin of each breast. Place hens in a 9- by 13-inch glass baking dish. Pour lemon and lime juices and wine over hens, cover and refrigerate overnight, turning occasionally to coat.

Grill hens on an oiled grill for 10 to 15 minutes per side.

Serve warm.

SERVES 4

o RE: SS Recipes - Oct. 2000

I am looking for a bread recipe for whole wheat bread - I thought I saw one on this site that would be legal for somersizing, but now I can't find it.
Can anyone help me out???
Thanks

o RE: SS Recipes - Oct. 2000

I'm looking for a crab cake recipe. Please help!

o About the cheesecake...

For Rondaren: Doesn't the crustless cheesecake stick to the pan a lot? And is it easy to serve?

I have been afraid to try anything like that, I thought it would make an awful mess!

BTW, I'm not actually on SS, but on a french WOE called the Montignac method, which is very similar to SS. That's why I go to your recipe thread from time to time for ideas and inspiration! Thanks!

Geneviève from Montréal, Québec.

o RE: SS Recipes - Oct. 2000

Genevieve-

No mess. It doesn't really stick. When I finished the cheesecake, I had to let the pan soak for a little bit, then I washed it using a SOS (soap) pad. It was very simple clean up. It was also very easy to serve. It is not very thick though which is why I suggested doubling the recipe.

Someone else asked if you could add flavored extract to the cheesecake. I believe it was BJ who said she uses extracts in her homemade ice creams so by all means, use them in the cheesecake! Add extra sugar too if you want something really sweet.

*Rondaren*

o RE: SS Recipes - Oct. 2000

Patty: I found this crab cake recipe in the August recipe thread...I hope it helps.

ZUCCHINI CRAB CAKES
¼ C diced onion (I used green onions)
1 tsp. Olive oil
1 egg, beaten
¼ C parmesan or Romano cheese
½ - 1 t. lemon-pepper seasoning
¼ C crushed plain pork rinds
1 6-oz. Can fancy or lump crabmeat, drained
½ med zucchini, grated (or 1 generous C)
S&P
1-2 T olive oil
1. Soften onion in 1 t. hot oil in 10-12" skillet.
2. Sprinkle grated zucchini with salt and pepper and drain on paper towels.
3. Combine beaten egg with Parmesan or Romano cheese and lemon-pepper seasoning. Let stand while crabmeat and zucchini drain.
4. Combine softened onion, egg mixture, crushed pork rinds, crabmeat and zucchini in small bowl.
5. Using same skillet you used for onions, heat 1-2 T olive oil over medium heat.
6. Scoop zucchini-crab mixture into hot skillet, using ¼ C scoop. Flatten the patties with spatula and brown on both sides, taking care when turning.
Yield: 5-6 patties

Have a great day!!

allison

o Layer Salad / 24 Hour Salad

This is GREAT!!!!

6 cups lettuce
6 hard boiled eggs
2-3 cups frozen broccoli
1 pound cooked bacon (I like mine crispy for this salad)
1 cup chopped green onion (amounts depends on personal taste)
2 cups shredded cheese (swiss, cheddar, whatever you like)
1-2 Cups Mayo (sugar free, or low sugar)
Salt, Pepper, Paprika

In large bowl, shredd 3 cups of lettuce. Salt and Pepper lettuce slightly.
Add layer of egg, salt slightly.
Add layer of crumbled bacon.
Add layer of onion.
Layer on remaining lettuce.
Layer on cheese.
Spread mayo on top. Be sure to seal the entire salad; spread mayo over entire top, leaving no gaps to "seal" in the flavors.
Sprinkle generously with Paprika.
Cover with plastic wrap of sealed lid.
Refrigerate for 24 hours, or overnight.
Toss after setting time, and serve.

This salad is AWESOME. It originally calls for peas instead of broccoli, but I made the substitution. You could use any legal veggy as a substitute. ENJOY!!!!!

o crab cakes

Crab Cakes:
1 lb. canned crab
1/2 C ground pork rinds
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 C mayonnaise
3 Tbsp. mustard(Dijon)
1 Tbsp. Old Bay seasoning
1/4 C parmesan cheese
A few shakes hot sauce

Sauce:
1/4 C mayonnaise
1 Tbsp. mustard(Dijon)
1/2 tsp. Old Bay seasoning

Combine sauce ingredients and set aside.

Combine all crab cake ingredients and mix well. Form into patties and fry in hot oil until golden brown on each side. Drain on paper towels. Top with sauce.

o RE: SS Recipes - Oct. 2000

ICE CREAM

This was created by my mom...she is also ssing.

2 C. Cream
1 C. H2o
1 Egg Yolk
1/3 C. Splenda
1 tsp. Vanilla
4 tsp decalf Coffee (or flavor of your choice)

Place in ice cream maker and follow directions for your ice cream maker. Don't let mix for more than 20 minutes or it will turn into cream.

o RE: SS Recipes - Oct. 2000

Fake crab is LOADED with carbos, so it's usually better to use the REAL thing! -BJ

o RE: SS Recipes - Oct. 2000

Haven't been on in awhile so forgive me if this one is old news:

Shepherd's Pie

1 lb. - Browned & Drained Ground Beef
1 - 16 oz Can – Green Beans
1 - 8 oz Can - Tomato Sauce
- Season to taste (salt, pepper, onion poowwder, garlic powder, etc - you decide)
- *Cauliflower or Celery Root Mashed &quoott;Potatoes"
1/2 cup - Shredded Cheddar Cheese

Mix together browned ground beef, veggies, tomato sauce and seasonings and heat through in a pan or skillet. Spread evenly into a casserole dish and cover with Cauliflower or Celery Root mashed potatoes. Sprinkle cheddar cheese across top and bake in oven at 375 till cheese melts and is slightly browned.

*Cauliflower or Celery Root mashed potatoes are made simply by steaming the cauliflower or celery root (must peel off brown exterior of celery root) and then mashing like you would a potato. Season with butter, salt and pepper. FYI - the cauliflower version is a little runny - haven't found a good way to make it fluffy like real mashed potatoes yet.

o addition to the 'muffin' recipe

Anyone try those muffins with cinnamon and/or nutmeg? I'll bet they would be great this time of year!

o steak diane

INGREDIENTS:
1 1/2 pounds top sirloin steak, cut 1/2-inch thick
Seasoned Salt to taste
Seasoned Pepper to taste
2 tablespoons butter
1/2 teaspoon dry mustard
1/4 cup chopped green onion
2 tablespoons butter
1 tablespoon Worcestershire sauce
3 tablespoons dry Sherry wine
1/4 teaspoon Garlic Powder
1 tablespoon chopped parsley

DIRECTIONS:
Cut steak into 4 serving portions and pound to 1/4-inch
thickness. Sprinkle lightly with Seasoned Salt and Seasoned
Pepper. In large heavy skillet, melt 2 tablespoons butter
and stir in mustard. Add onion and as many steaks as will
fit in pan. Quickly brown and transfer to heated plater.
Repeat with remaining steaks. To pan juices, add remaining
2 tablespoons butter, Worcestershire sauce, Sherry and
Garlic Powder with Parsley. Cook over high heat until
slightly thick. Stir in parsley and pour sauce over steaks.
Serve with new potatoes, Bibb lettuce salad and broiled
tomatoes.

Yield: 4 Servings

o Savory Lamb Stew With Okra

Savory Lamb Stew With Okra

Ingredients
1 pound lamb shank, cubed
2 tablespoons extra-virgin olive oil
3 large onions, sliced
1 pound fresh okra, washed and stems removed
1 cup beef broth
2 cups canned tomatoes, drained
1 lemon, juiced
1 teaspoon salt
1/2 teaspoon ground pepper
3-4 drops Tabasco sauce, to taste

1. In a medium saucepan, sauté lamb in olive oil until browned.

2. Add onions to saucepan. Cook on low heat until
onions brown. (Add more olive oil if needed.)

3. While lamb, onions are cooking, slice okra into
1/2 inch slices. Rinse okra and drain. Add okra to onions in the saucepan. Add beef broth. Simmer for 15 minutes.

4. Add tomatoes, lemon juice, salt, and Tabasco to the stew.
Cook on low heat until the stew thickens and the meat is tender, about 1 hour.

Serves 4

o RE: SS Recipes - Oct. 2000

MOCKED MASHED POTATOES

Someone posted this at another board. I haven't tried it yet but I am going to tonight. Let's hope it turns out to be a good one.

Receipe:
Cauliflower is great steamed until very soft and then put in a food processor with a big scoop of sour cream, salt, pepper, and cheddar cheese and processed until smooth. You can also throw a little garlic salt in. It's delicious. You don't need to add any cream as it tends to be wet as is. Can't hardly tell it from potatoes.

o Taco Salad from EGLW

Taco Salad

2 Tbs. Veg. Oil
1 medium onion, chopped
5 garlic cloves, pressed
1 pound ground beef
1 tsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp cayenne
salt and freshly ground black pepper
1 cup water
1 can (6 oz) tomato paste
1 head romaine lettuce, leaves rinsed, dried, and chopped
2 medium tomatoes, chopped
6 oz Cheddar cheese, grated
6 Tbs. sour cream
6 green onions, chopped
1 jar (8 oz) Mexican salsa

In a large skillet over medium heat, heat the oil. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 1 minute longer. Turn up the heat to high and add the ground beef. Brown the meat, stirring constantly, until crumbly, about 4 minutes. Drain excess fat. Lower heat and add the paprika, cumin, oregano, chili powder, cayenne, and plenty of salt and pepper. Add the water and tomato paste, blending well with a wooden spoon. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

To assemble the salad, place the romaine on 4 plates. Spoon the meat mixture over the lettuce. Top with tomatoes, cheese, sour cream, green onions, and salsa.

o banana almond muffins

I did alot of Somersizing cooking this weekend. I made the Banana Almond Muffins--they were delicious!! Followed by a delicious Somersized Cheesecake!!! and finally some crabcakes!!!
I encourage all Somersizers to try the Muffins, I made a big batch for a quick carbs breakfast!! DELICIOUS!!

I got a little tired of the usual eggs/bacon or eggs/sausage.

Here's the recipe that I used from a fellow somersizer:

Banana Almond Muffins

1 cup whole wheat flour
1/2 cup oat flour
1/3 cup sugar equivelent (such as Splenda)
1 tb. baking soda
1 tb. baking powder
3/4 cup plain nonfat yogurt
1/4 cup nonfat milk
1 tsp. almond extract*
1 tsp. banana extract*
1 tsp. vanilla extract
Mix all ingredients just until blended. Spray muffin pan with Pam. Fill cups about 1/2 full. Bake at 350 for app. 10 minutes or until tops spring back and toothpick comes out of center clean. Makes 12 small muffins. Can be frozen then individually defrosted in microwave. * Use any extract flavoring you prefer.

ENJOY!!!

o RE: SS Recipes - Oct. 2000

when the recipe says whole wheat flour, do you mean pastry flour like ss popovers call for or just regular ole ww flour????

o Smoked Salmon Scramble

Ingredients
4 ounces smoked salmon
8 large eggs
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
2 tablespoons unsalted butter
Freshly ground white pepper to taste

1. Break up salmon into bite-sized pieces.

2. In a medium bowl whisk eggs until light and frothy.

3. In a small bowl mash cream cheese and dill together with a wooden spoon.

4. In a large, nonstick sauté pan melt butter over medium heat. Add eggs. While eggs are still soft and wet, stir in smoked salmon, cream cheese, and a grating of white pepper.

5. Using a rubber spatula, pull eggs that are cooked on the edges to the center of the pan and gently shake the pan to redistribute the scramble evenly over the cooking surface. Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency. Serve up hot.

Serves 6-8

o RE: SS Recipes - Oct. 2000

WW flour is just WW flour, at least in all of my recipes, and I am assuming everyone elses. I buy Gold Medal brand.

When looking over the posted recipes, if there is ANY fat or protein in the recipe, it is pro/fat. If there is flour, ww pasta, cereal, skim milk, etc., it is a carbo. Most recipes will be pro/fat, as it is hard to cook a carbo recipe. Hope this helps. (both muffin recipes on here are carbo).