Showing posts with label low carb. Show all posts
Showing posts with label low carb. Show all posts

Saturday, July 6, 2013

Espresso Pudding Coffee Jelly Surprise


SURPRISE...!?

IT'S ONLY 75 CALORIES
it's fat free
IT'S FULL O' PROTEIN
with a caffeine kick in the pants.



fabulous PROTEIN-PICK-ME-UP...

much more fun than an energy drink or a calorie/carb filled protein bar.
a pretty little guilt free dessert or a satisfying late night sweet snack attack.


ESPRESSO PUDDING COFFEE JELLY SURPRISE

COFFEE JELLY...jello

3/4 cup cold coffee
1 cup hot  coffee
2 packet plain gelatin
sweeten or flavor coffee to your liking
NOTE...these measurements (1 3/4 cups liquid) make a wiggly jello texture, but DOES cut into cubes.  if you want it just a bit more firm, cut the liquid to 1 1/2 cups total.

ESPRESSO GREEK YOGURT PROTEIN PUDDING

2 cups plain greek yogurt, i use Fage
1 small box sugar/fat free Jello Pudding mix(4 serving size)
1/2 scoop vanilla whey protein powder
2 big shots of espresso(4 oz), cooled
1/2 tsp vanilla bean paste1/4-1/2 tsp cinnamon, optional
approx. 1/2 tsp espresso powder.
the espresso powder is optional, but i wanted a stronger espresso flavor.
1/2 cup vanilla protein shake...or milk of choice
put the shake in last as needed to thin to your desired consistency... sometimes i use about 1/4 cup shake.
put the dry ingredients in a small bowl and combine, set aside.  put the yogurt and espresso in a stand mixer and combine on slow then medium.  i used the whisk attachment.  slowly add the dry ingredients.  as noted, add a little protein shake or milk of choice if it seems too thick...don't forget IT WILL THICKEN MORE in the fridge.  TASTE TEST...does it need more espresso flavor...more sweetener? a splash of vanilla?  a sprinkle of cinnamon?

layer the jello cubes and yogurt mixture into cups of choice.  chill in fridge for a few hours.  serve with whipped topping and a few chocolate covered espresso beans.

if you have an Asian market near you, you can save the trouble and buy the "Coffee Jelly" (shown above).  i was unaware that this box was about 9 DOLLARS...my bad...but it was good and i wanted to see what texture and density was in the authentic Japanese style "jelly".  this is what i used in the photos, but i tested out the recipe i have given here on the second batch.

approx. NUTRITION...6 servings
(without whipped cream)
note...coffee should be ZERO calories
75 calories
11 grams protein
7.4 gram carbs
3.1 gram sugar

Saturday, April 27, 2013

Low cal.-Low Fat, Moist Delicious Cupcakes...too easy


are you really serious about that BIKINI ? 

go to the gym 4 times a week ?

eat fish and vegetables EVERY DAY ?

give up on all the sweets ???

NO...but you might want to consider some alternatives...

BEWARE...that swimsuit will be moving to the front of the closet before you know it.


DIET SODA CUPCAKES
original found everywhere on google, but i like Skinnytastes blog
makes 18 "good size" cupcakes at about 100 calories each...

1 box cake mix
for this one i used the sugar free vanilla cake mix
10oz diet soda. i used diet ginger ale
2 egg whites, slightly beaten

preheat oven according to cake mix
spray muffin tins (these stick to paper cups)
OR...i  like to use silicon muffin cups, then put them in paper cups after cooled.  i HATE it when some of my cupcake sticks to the paper!

mix eggs, cake mix and soda
pour into cupcake cups of choice... 3/4 full
bake as directed on the box.
let cool completely and add icing...SPARINGLY

ICING
1 cup powdered sugar
1/2 tsp vanilla or lemon extract
1-2 Tbsp milk of choice
add only enough milk to get icing consistency.  if it's too thin add powdered sugar...too thick? add a little more milk.
put into a small freezer baggie and cut the tip for an easy throw away piping bag.  you probably will not use all the icing (icing equals more sugar...equals more calories).  save in the fridge in the piping baggie for the next batch you will be making soon.

NUTRITION (approx,) PER 18 CUPCAKES
without icing...82 cal...19.4g carbs...1.7g protein...2.3g fat...0 sugar
with icing (if using ALL the icing), i'm guessing....110 cals, 26g carbs and 6g sugars

use the icing sparingly and they will be about 100 cals each for a good size cupcake.

go ahead, eat 2 !

BY THE WAY....the flavor combinations are endless...chocolate cake with diet cherry soda, 7 up with lemon cake, pineapple ginger ale (shown here),  cream soda with vanilla cake,  diet chocolate soda with chocolate cake(shown here)?...
you get the idea...

Friday, April 5, 2013

Piggy Pancakes...you won't believe


PANCAKES...yum !

PORK RIND PANCAKES...what ???

pancakes made with crispy chicharones instead of flour...HUH ?
and
they are GLUTEN and DAIRY FREE !
low carb, high protein.


yes...i've made these a few times.  every time i make them even i am in disbelief that a pancake made with these strange ingredients can work so well and be so good.  this time i went a step further and made them dairy free using coconut milk instead of cream.
people are amazed.  one of my friends, Chef Lisa, wanted a whole stack...and another good friend, Stephanie who is my gluten free- dairy free judge, said she would drive miles to get a plate of these.

believe it or not...you would never know they are made with pork rinds.  of course, they are not quite like your plain ordinary pancake, but you'd be surprised with the  light fluffy cakey texture...just right for a little drizzle of maple syrup.   for a little extra kick i used "hot & spicy", but the regular might be a better choice for the first timer.

really...give these a try.
even if it's just for the pure fun and disbelief.  i know you will be pleasantly surprised....and you'll have quite the conversation piece for a unique delicious satisfying breakfast.

NUTRITION
approx. per cake (batch of 9)
98 calories...8.2g protein...1.1g carbs...6g fat


PORK RIND PANCAKES
gluten and dairy free
makes 8 or 9  4" inch pancakes

3 1/2 oz. pork rinds, "hot n Spicy" are delicious
2 whole large eggs and 3 whites, slightly mixed
1/4 cup coconut milk, canned
1/4 cup water
3-4 Tbsp sugar or substitute
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla

1st...put pork rinds in a food processor until very fine and powdered consistency.  you should use puffy crispy pork rinds found at any large market.
for the batter....i used an immersion blender, but i suppose a regular blender would be fine.  put your wet ingredients in first and give it a good whirl so the eggs are good and fluffy.  add the pork rinds and give it a whirl.  now add the rest of the ingredients and blend well.  if it is too thick to blend, add more coconut milk.  let this sit for 5 to 10 minutes.  it will thicken even more...add some more water and/or coconut milk until it is a slightly thick, yet pourable consistency.  if you want to make waffles it should stay on the thicker side.  go ahead and do a taste test...the eggs won't kill you.  add more sugar or cinnamon?
cook as you would normal pancakes (adjust thickness again if necessary)...bubbles on the first side, then flip to finish until cooked through.

best right off the skillet, but i can't eat a whole batch so i refrigerate the rest and reheat in the toaster oven or microwave.

Tuesday, March 26, 2013

Farmer's Cheese Pancakes...


delicate, light, delicious breakfast treat.

like little velvet bellini with a hint of lemon.

i came across this particular recipe while googling around for cottage cheese pancakes.  i found a ton of recipes for "Syrniki" aka...Russian pancakes made with Farmer's Cheese.  i've never had the pleasure of a true Russian pancake, but i thought i'd give these a try.  i'm sure every Russian Grandmother makes them them better than the next, but this is where i'll start.  i hope i get some good comments from readers with their own "Syrniki" recipes. 
these are just what i was looking for.  something with a little less flour and a little more protein.  they're pretty healthy...lighter than your American pancake and they can be served for breakfast, brunch or made into some cute creative layered dessert.  mine didn't make it to the dessert idea...they were all gone before i could get to it.  i'll make these again this weekend for the holidays when the troops arrive.  farmer's cheese isn't at my local market and they are a little delicate in the pan, but worth the extra shopping trip and a little patience with the batter.


FARMER'S CHEESE PANCAKES...
found at www.npr.org.  original from chef Vitaly Paley

330g farmer's cheese ...i used Friendship Farmer's Cheese
3 large eggs, slightly beaten
2 Tbsp sugar or substitute
3-4 Tbsp white whole wheat flour
1/8 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla
a squeeze of lemon
a little zest for more lemon flavor

mix the wet ingredients...farmer's cheese, eggs, sugar and vanilla until combined with no lumps.  chef Vitaly's grandmother suggests mixing the lemon juice and baking soda in a little bowl (for fluffier cakes), stir well. and add to the wet ingredients.  add the flour and baking powder, start with 3 Tbsp flour....batter should be a little thicker than regular pancake batter.  depending on the moisture of your farmer's cheese you might need to add a little more flour.  add a little lemon zest.  now go ahead and taste the batter, it won't kill you.  more sugar?...more zest?...
heat your skillet with a little butter or oil of choice... but a little butter won't hurt ya AND "butter makes everything better".
warning...the first pancake is always a bit of a "flub".  mine started to look good after about the 3rd one.  i made them pretty small, about 2 1/2 to 3 inches across and i got about 12.  smaller are easier to flip.  cook the first side until you see good looking bubbles form on the top...(pretty much like regular pancakes).  flip and cook other side.  i had a nice light brown color on mine as shown.

these are delicate pancakes.  don't loose patience with the flipping.
or...add a little more flour to thicken the dough.

serve with syrup of choice...maple is nice...ginger would be delicious with fresh berries...
OR they are fabulous with a dollop of vanilla greek yogurt and homemade jam.

absolutely delicious right off the skillet, but they do save well in the fridge for the next day or two.  we found ourselves eating them right out of the fridge with a little homemade Meyer Lemon Lavender Marmalade (posting soon)...

approx. nutrition 
using sugar sub. with 12 per batch
each pancake...57 calories...1.1 carb...3.4 fat...and 5.1 protein

Tuesday, November 20, 2012

Chocolate Pumpkin Pie...Gluten and Guilt Free


chocolate and pumpkin...a delicious pair


GLUTEN AND GUILT FREE 

super easy to make, no crust to deal with, diet friendly, can, should, be made ahead of time and leftovers are fabulous for breakfast or healthy treat with a little vanilla greek yogurt and fresh berries.
a chocolate dessert that's low calorie, full of protein and low-fat...a healthy end to a over stuffed Thanksgiving throw-down or for a great early start to a big "Black-Friday" shopping day.

would you rather have this or some dumb ol' protein bar...?

here are the nutrition facts 
10 pie slices and 2 small ramekins...12 servings total
(made with sugar substitute and 3 scoops pro. powder)

protein...11g
carbs...6g
fat...2g
calories... 83



CHOCOLATE PUMPKIN PIE...gluten and guilt free
ORIGINAL "Protein Pumpkin Pie" recipe found at Habits of Contradiction.
and my recent version of Protein Pumpkin Pie seen HERE

preheat oven to 350 F.
prepare LARGE pyrex pie dish and 2 small ramekins or an 11 x 7 glass pyrex with non stick spray.

2 cups pumpkin puree...(not pumpkin pie filling)
1 cup non fat or low fat cottage cheese
1/2 cup non fat milk
1/2 cup whole milk
2 eggs
1/2 cup sugar substitute.(plus a little more to taste.
don't be afraid to taste the batter for sweetness when done mixing. add more if needed
i use Zsweet.   real sugar would probably be fine.  i have not tried it. 
2-3 scoops protein powder.....you might want to start with 2. 
i use 2 choc. scoops and 1 vanilla scoop Jay Robb Whey Protein Powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 - 1/2 tsp pumpkin pie spice
1/4 tsp espresso powder
4 Tbsp good cocoa powder...generous tablespoons, but not heaping

combine dry ingredients in a small bowl, set aside.
blend cottage cheese, eggs and 1/2 cup milk until smooth.  add remaining milk and 1 cup pumpkin...blend until very smooth. 
add remaining  pumpkin and blend until very smooth.  add dry ingredients slowly to prevent clumps.  i use an immersion blender and work it through the batter very well.   you do not want to see any lumps of pumpkin, clumps of dry ingredients or bits of cottage cheese.  there is no gluten or flour so this can be well mixed.
NOTE...i don't think a regular stand mixer will do the job.  maybe a blender, but as i said...i use a stick blender.

pour into prepared cooking vessel of choice.  gently knock a few times on a surface to release any air pockets.  decorate with a few pecans as you see fit.  bake for 40-45 minutes or until the center looks firm.  the whole thing should rise a little and puff up.  the edges will brown a bit.  do not be alarmed.  it will deflate and fall into a normal looking pie.  let the pie rest to room temperature and then refrigerate.

  serve chilled or room temperature with a drizzle of chocolate and whipped cream,...or as noted above, i like it for breakfast or snack with vanilla greek yogurt and fresh berries.


can be made in individual ramekins.  this happened out of necessity so i don't know the exact cooking time.  i had over-flow from the LARGE pie dish.  these are probably 7-8 oz ramekins shown here.


Wednesday, November 14, 2012

Protein Pumpkin Pie. Low carb and gluten free


yes, you are correct...

it IS topped with Brown Sugar Bacon Candy
and spicy pecans.
but...it IS a Protein Pumpkin Pie

and bacon IS protein...right ?...

i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste.  i've been making it for 3-4 years and eat it for breakfast all the time...
and who doesn't love a little BACON CANDY...

GLUTEN FREE DOESN'T MEAN GLUTTON FREE



it's Fall...it's cold and it's pie time.
AND it's pumpkin time.
if you're anything like me...maybe not, but...
 after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.
i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.
my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round.  i stock up on pumpkin around this time and make it just about once a month.



i usually bake it in this 11x7 glass pyrex dish and get 12 servings.  it's easier to store in the fridge.  it keeps for a week and i can usually polish it off by then with a little help from eager friends.
for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow.  (both versions are shown in photos)



nutrition facts look like this...12 servings
88 cals...11g protein...6.5g carbs...2.4g fat...2g fiber...

can you believe it !!!???


PROTEIN PUMPKIN PIE...GLUTEN FREE
(check your protein powder for gluten)
i found the recipe four years ago at Habits of Contradiction and have been making it ever since.
please check out the original and start from there if you'd like...i have tweaked it just a little bit.

2 cups pumpkin puree
1 cup low fat or non fat cottage cheese
1/2 cup non fat milk
1/2 cup regular milk
2 large eggs (i have used egg-beaters, but like real eggs better)
1/2 cup sugar substitute (or real sugar)...i like Zsweet.  much better than Splenda
2-3 scoops vanilla whey protein powder.
note... you might want to start with 2, but i use 3 scoops Jay Rob Vanilla Whey Protein Powder
1/2 tsp salt
1 teaspoon cinnamon
1 1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp maple extract...optional
12 pecans for the top

preheat oven to 350F.
spray LARGE pie dish and 2 small ramekins  or rectangular 11x7 glass pyrex dish.

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW).  add remaining ingredients and blend until smooth...VERY SMOOTH.  there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid.  it should not jiggle at all
NOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP.  it will deflate and settle.  this is a hard pie to "over-bake".
above is an example of extreme puff-age...not to worry, it will deflate if this happens
IMPORTANT NOTE...blending is key with this recipe.  i use an immersion blender (above photo).  i don't think i've tried a blender.  i bet it would work, but it might get to aerated...like mousse.  who knows...maybe something else delicious.  i will say that a regular mixer will not work.  you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.
please ENJOY some PIE !!!





Wednesday, August 8, 2012

Mushroom Soup with Middle Eastern Flavors


creamy, non dairy, warm, comforting, light, yet filling.
serve as a starter, side or main.  
pureed soups are great for parties or quick family meals because they come together in no time and can always be made ahead.  there's no meat that will get over cooked or veggies that will get mushy.  it reheats well with no separation when non dairy and can be dressed for any occasion.  serve on it's own or dolled up with a little greek yogurt and fresh herbs for the nice presentation.



 a soup like this is so easy to make when you have an immersion blender or a Vitamix.  i lean towards the stick blender when making hot soups.  i don't like to transfer hot liquids from one vessel to another. 

 as you'll see this recipe is fairly elementary...saute the vegetables, add the stock, season well, cook for a little while to combine flavors and puree.

quick note on the dried mushrooms...i always have a big container of dried shitake mushrooms in the pantry.  i find they are always reliable, a bit stronger and they add a nice woodsy flavor to many dishes.  i find them at Costco for a great price.  if you want to use fresh, go ahead...i don't know the quantity...maybe 1/2 - 3/4 lb.?

and GARAM MASALA ?...a wonderful blend of spices mostly associated with Indian food.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.  here is just one of many  recipes for Garam Masala.  you can make your own, but i buy it for 1.99$...much easier.  garam masala can very greatly from vendor to vendor.  the brand i like best is by SADAF called Garam Masala Seasoning.   i find mine at a great market called Wholesome Choice in Irvine, CA.


MUSHROOM SOUP WITH MIDDLE EASTERN FLAVORS
makes almost 6 cups

1 lb. crimini and white mushrooms, sliced
1 heaping cup (20 Grams) of dried shitake mushrooms
(rehydrate in 1 cup of boiling water)
1/2 onion diced
1 small shallot, diced
3 - 5 cloves ROASTED garlic
2 Tbsp olive oil, separated
1/2 Tbsp butter
3 cups chicken broth.  homemade is best but i only had 2 cups so i had to use 1 cup of canned low sodium
1/2 cup white wine
2 Tbsp Garam Masala
1 tsp salt...more or less to taste
fresh ground pepper

roast a garlic head in 380 F oven for 40 min.
rehydrate dried shitake mushrooms in 1 cup boiling water and let sit.
saute onion and shallot with 1 Tbsp olive oil and 1 tsp salt in stock pot that you will be cooking the soup in until translucent.  you might need to add a splash of stock to this...i was trying to keep the oil at a minimum.
add garam maslala and saute for a couple minutes to wake up the spices   then add 1/2 cup white wine and bring to a boil.  turn off heat and set aside.
saute crimini and white mushrooms in a skillet with 1Tbsp olive oil and a pat of butter until golden brown.  when done set aside some of the best looking slices for garnish.

dice the shitake mushrooms and add with mushroom liquid to the stock pot.
add sauteed mushrooms, roasted garlic, diced shitake and chicken stock to the stock pot.

bring to a boil and simmer for a few minutes.
get your immersion-stick blender out and puree to desired thickness.  i like to puree until smooth creamy texture.  if it's too thick for you, add some more stock and bring back to a quick boil so flavors will meld as one.
check for seasoning.  salt?...pepper?...
ready to serve as is or garnish as you please.

try a little dollop of plain yogurt and your reserved mushroom slices with a sprinkle of parsley or chives.
you could add a touch of heavy cream, but i find it isn't necessary...i try to keep the fat to a minimum and cream seems to make the soup heavy.



Tuesday, July 17, 2012

Healthy Breakfast Bread Custard


healthy, warm, filling...creamy, sweet, delicious.
protein, calcium and fiber that tastes like 
dessert for breakfast...
or is it breakfast for dessert?...

you can serve this as a guilt-free dessert on a sunday evening.
then..reheat for a quick healthy breakfast treat throughout the week with vanilla greek yogurt and fresh berries.


straight out of the oven, it's soft and custardy. add a few extra mini chips or shave some dark chocolate on before serving to make it look like more of a dessert.  on it's own it's fabulous, but you could  dress it up a bit... top with lite whipped cream, a slight drizzle of chocolate syrup or sugar free maple syrup...add some toasted almonds or pecans for a little texture?...fresh berries and some creme anglais...?


it's also great the next day, slightly warmed  or even right out of the fridge.  for a "get-up-and-go" breakfast i like to cut it into squares and layer it with yogurt and berries... drizzle with a little maple syrup in your favorite sturdy glass and your out the door in minutes with a satisfying meal to start your day.


HEALTHY BREAKFAST BREAD CUSTARD

8 - 10 slices whole wheat bread cut in 1 inch cubes (stale or slightly toasted)
i used Weight Watchers (45 cal.slice)
after the crust was cut off it weighed the same as 8 slices
1 cup whole milk
1 cup non fat milk
4 large eggs, slightly beaten
1 tsp vanilla extract
1/4 tsp maple extract
1/3 cup granulated Z Sweet, Erythritol or another sugar substitute
1/2 scoop vanilla whey protein powder, optional
i like to use Jay Robb Vanilla Whey Powder
1 tsp cinnamon 
1/4 tsp ground ginger
a dash of cardamom...or more if you like, optional
a few grates of fresh nutmeg
14 grams mini chocolate chips
more chips if you like but i wanted to keep it healthier

preheat oven to 350 F degrees
this cooks in a bain marie (water bath) so heat some water on the stove and put a larger baking dish in the oven to prepare for the bain marie.
dry out your bread on a rack for a few minutes while preheating...not toasted, just a little dried.  then cube bread in approximate 1 inch squares...set aside.
in a large bowl whisk eggs and extracts...then add milks and whisk...just blend, not foamy.
in a small bowl whisk together the dry...protein powder, cinnamon, ginger, nutmeg, cardamom and sugar substitute.  this will prevent potein powder and spices from clumping.
slowly whisk dry into wet.  incorporate well.
add bread cubes and fold or gently stir so that everything is coated and cubes are absorbing liquid...let sit for a few minutes and stir again...soaking is good if you have the time.

spray an 8 inch baking dish and pour mixture in...evenly distribute cubes in dish.
sprinkle mini chips evenly and poke a few down in mixture.  you'll be surprised how much that measly 14 grams of chips will cover.
bake for 35 - 40 minutes in the bain marie or until a knife is inserted and comes out clean with no moisture or leakage at the cut.

approx. NUTRITIONAL FACTS
for 8 servings

122 cals
13.5 carbs
10.5 protein
4.5 fats
3.2 fiber
3.6 sugars

Thursday, June 7, 2012

Spicy Sausage Marinara (low carb Pasta)


i'll bet most home cooks have their own version of an Italian Marinara Sauce in their back pocket.

OR...know someone with the best red sauce recipe...OR you have your in-laws' Italian Grandma's hand written "gravy" recipe framed on the kitchen wall..well, i do know someone, but i usually just wait for her to have a big family dinner and hope for leftovers.  i just never turned out a good sauce for myself.  i must admit i've had a few batches of "just okay" or what i call "so-so sauces", but this one was tasty and good enough to share and post so i wouldn't forget.  i think it had a lot to do with the San Marzano Tomatoes, good spicy sausage and definitely the extra long cooking.  i'm not claiming any authentic Italian marinara here...just some good red meat sauce.  
it's pretty simple and comes together fairly quickly, but it really should cook for a few hours.  

so...i've finally learned the basics...set the day aside, buy the right ingredients, channel the Italian Grandma Gravy Gods...AND have my best friend Kim, whose a solid New York Italian known for her sauce, on speed dial...i think i called her 5 times.  maybe 6...


everyone's tastes are different so you might want to add a dash of something here and a smidgen of whatever there.  the key is to cook, stir, taste...cook some more and taste some more and so on.  i like my sauce thick and a little chunky with a bit of a kick.  too thick?...add stock or add some pasta water.  too chunky?...get out the immersion blender...to spicy?...add the pepper flakes toward the end or let the diners control the heat.  works well with any shape pasta, poured over steamed vegetables or this new "almost" spinach fettuccine i recently came across.


 let's talk a minute about this pasta...
it's NOT PASTA by any means,
BUT it is only 5 calories per serving!
believe it or not...this whole bowl with meat sauce has about 200 calories.


visually Pasta Slim does the trick.  we eat with our eyes and this truly looks like the real thing.
taste?...really has no flavor at all, but it does take on what ever you serve it with.
texture?... they are a little slippery right out of the bag and must be washed and dried as much as possible...and...some of the strands can be a bit long...like 4 feet long!... so they might need cutting.
other than that, they are a great diet, WHEAT FREE, carb conscious pasta substitute.
they definitely serve as a great vehicle for "sauce to mouth"


on with the recipe...

SPICY SAUSAGE MARINARA
makes about 6 - 7 cups.  use what you need then freeze the rest

1 med. yellow onion, diced
4 cloves garlic, diced small
2-3 Tbsp olive oil
3 spicy Italian pork sausage
1 sweet Italian turkey sausage
(sausage equaling about 1 1/4 lbs.)
1 28oz can San Marzano peeled plum tomatoes
(cut up as they go in the pot.  don't lose juices)
1 15oz can San Marzano diced tomatoes
1 15 oz can San Marzano tomato sauce
2 big Tbsp San Marzano tomato paste
1 big tsp dried oregano
2 tsp dried basil
1 - 2 tsp dried red chili flakes (more or less)
5-7 fresh basil leaves, torn or chopped
3 big Tbsp grated parmigiano reggiano
2-3 cups water

in a large stock pot...
start with olive oil and onions (med. heat), then add garlic.  remove casing from sausage and add meat to the pot. lightly brown the meat until it's cooked through.  separate the sausage lumps while cooking...it should resemble hamburger meat. 
add all tomato ingredients (with all juices), dried herbs, chili flakes and 2 cups water.
bring to a boil and reduce to a simmer.  stir occasionally.
after about an hour...add parmigiano and fresh basil.  if it looks to thick add a little more water.
simmer for 1 more hour. 
 taste for seasoning.
it should be ready to serve at this point...BUT...it will get better and better if you cook it for at least another hour.
NOTE...my best friend Kim (New York-Italian) cooks hers alllll day long, but she makes a HUGE pot with pork chops instead of sausage...so it cooks until the meat is just falling apart.  it's enough to feed an army of hungry Italians.  i had her on the hot line as i was cooking and she said leave it on...let it cook.

close
Banner iklan disini