I would think either a spoon or a fork would work equally well...
(apologies - I apparently do not know how to trim the message I am responding to)
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Smoked Gouda Cauliflower - 6.17g Carbs, 2.4g Fiber, 3.77g NET CARBS
From: buttoni.wordpress.com
This recipe has proven to be a real winner in my collection. I thought I'd feature it again today as I'm making it for dinner tonight. It's one of my favorite cauliflower creations. Smoked Gouda doesn't melt easily, but if shredded, it usually melts OK. In this dish, it takes an ordinary cauliflower casserole and transforms it into the sublime. It is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten.
This recipe appears in Volume 1 of Low Carbing Among Friends (click for more info) by best-selling author Jennifer Eloff and other talented chefs.
1 medium-large head cauliflower
6 oz cream cheese, softened
4 oz smoked Gouda cheese, grated or shredded
1/4 tsp coarse black pepper
Dash salt (optional)
Optional: chopped chives or green onion to top
Cut up cauliflower into manageable pieces and boil or steam until tender. Drain off any water and mash the chunks up slightly with a fork (do not puree, however). Stir in softened cream cheese until it is melted and blended well. Grease glass casserole dish and spoon half the cauliflower mixture in. Sprinkle with half the grated smoked Gouda (I do not recommend using slices for this. Grate it to facilitate melting). Spoon remaining cauliflower into dish and top with rest of Gouda cheese. Sprinkle with just a dash of salt and pepper if desired, but cheese has a lot of sodium. If you are sodium sensitive, I wouldn't add ANY salt. Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below. Bake at 350 degrees F for 20-30 minutes or until bubbly.
Serves: 6 (you may get up to 8 servings and that will lower the net carbs even more)
Nutrition per Serving: 190.3 Calories, 15.22g Fat, 6.17g Carbs, 2.4g Fiber, 3.77g NET CARBS, 8.77g Protein, 312mg Sodium
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Sounds good but what to eat it with?
Sent from my iPhone
On Sep 4, 2014, at 2:53 PM, "chefgloria1030@yahoo.com [Healthy_Recipes_For_Diabetic_Friends]" <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com> wrote:
Frijoles Rancheros - 18g Carbs, 6g Fiber
From: www.cuisinerecipes.com
Makes: 4 cups
Servings: 8
Total time: 30 min
3 strips bacon, diced
1 cup diced onions
1 poblano chile, seeded and diced
1 Tbsp olive oil
1 can EACH pinto beans and black beans, drained and rinsed (15–16 oz each)
1/2 cup low-sodium chicken broth
3 cloves garlic, minced
1 Tbsp chili powder
Salt
Fresh cilantro leaves
Cook bacon in a saute pan until crisp; drain on a paper-towel-lined plate.
Saute onions and poblano with oil in saute pan over medium heat until onion softens, 5 minutes. Add bacon, beans, broth, garlic, and chili powder; cover pan. Reduce heat; simmer beans for 5 minutes.
Uncover and simmer beans until most of the liquid evaporates. Season with salt; top with cilantro.
Servings: 8
Makes: 4 cups
Serving Size: 1/2 cup
Nutrition per Serving: 129 Calories, 3g Total Fat, 1g Sat, 2mg Cholesterol, 163mg Sodium, 18g Carbs, 6g Fiber, 7g Protein
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Baja Chicken Fajitas - 28g Carbs, 3g Fiber
{This goes with the "Frijoles Rancheros - 18g Carbs, 6g Fiber". Nutrition does not specify if the tortillas and fillings are included. I did run it at calorie count... Consider the tortilla, topping extra!! Remember that avocado is a great fiber addition and should benefit you also when considering net carbs. Low carb tortillas are available. Check for them in your area. If not, consider using a leaf of lettuce as your tortilla. It is quite good this way. I found some at the local stores already packaged for this use. Take care, Gloria}
From: www.cuisinerecipes.com
Put the fillings in bowls on the table and let your guests assemble their own fajitas. You can add any other ingredients you like to the list of suggested fillings.
Makes: 24 fajitas
Total time: 4–5 hours (low heat)
FOR THE BAJA CHICKEN, COMBINE:
12 bone-in chicken thighs, skin removed
1 cup thinly sliced onions
1 cup low-sodium chicken broth
Zest of 3 limes (about 3 Tbsp)
1/3 cup olive oil
1/4 cup tequila
Juice of 2 limes
3 Tbsp chopped fresh cilantro
1 clove garlic, minced
1 tsp honey
1 tsp kosher salt
FOR THE FILLINGS, COMBINE:
1 cup sour cream
Juice of 1 lime
24 flour tortillas (8-inch)
1 cup drained and sliced roasted red peppers
2 avocados, peeled and diced
1/2 cup thinly sliced scallions
1/2 cup fresh cilantro leaves
For the chicken, combine chicken, onions, broth, and zest in a 4- to 6-qt. slow cooker. Cover slow-cooker and cook chicken until tender on low setting, 4–5 hours. Remove chicken; pull meat from bones. Discard bones.
Whisk together oil, tequila, juice of 2 limes, 3 Tbsp. cilantro, garlic, honey, and salt. Moisten meat to taste with the lime-tequila mixture. Reserve any remaining mixture.
For the filling, combine sour cream and juice of 1 lime; season with salt.
Wrap tortillas in foil; warm them in a 350 degree F oven for 10 minutes.
Heat roasted peppers in a microwave on high until warm, about 30 seconds.
To serve, arrange chicken, reserved lime-tequila dressing, sour cream, tortillas, red peppers, avocados, scallions, and 1⁄2 cup cilantro in individual bowls.
Makes: 24 fajitas
Nutrition Per Fajita: 284 Calories, 13g Total Fat, 4g Sat, 32mg Cholesterol, 447mg Sodium, 28g Carbs, 3g Fiber, 12g Protein
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Frijoles Rancheros - 18g Carbs, 6g Fiber
From: www.cuisinerecipes.com
Makes: 4 cups
Servings: 8
Total time: 30 min
3 strips bacon, diced
1 cup diced onions
1 poblano chile, seeded and diced
1 Tbsp olive oil
1 can EACH pinto beans and black beans, drained and rinsed (15–16 oz each)
1/2 cup low-sodium chicken broth
3 cloves garlic, minced
1 Tbsp chili powder
Salt
Fresh cilantro leaves
Cook bacon in a saute pan until crisp; drain on a paper-towel-lined plate.
Saute onions and poblano with oil in saute pan over medium heat until onion softens, 5 minutes. Add bacon, beans, broth, garlic, and chili powder; cover pan. Reduce heat; simmer beans for 5 minutes.
Uncover and simmer beans until most of the liquid evaporates. Season with salt; top with cilantro.
Servings: 8
Makes: 4 cups
Serving Size: 1/2 cup
Nutrition per Serving: 129 Calories, 3g Total Fat, 1g Sat, 2mg Cholesterol, 163mg Sodium, 18g Carbs, 6g Fiber, 7g Protein
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Frijoles Rancheros - 18g Carbs, 6g Fiber
From: www.cuisinerecipes.com
Makes: 4 cups
Servings: 8
Total time: 30 min
3 strips bacon, diced
1 cup diced onions
1 poblano chile, seeded and diced
1 Tbsp olive oil
1 can EACH pinto beans and black beans, drained and rinsed (15–16 oz each)
1/2 cup low-sodium chicken broth
3 cloves garlic, minced
1 Tbsp chili powder
Salt
Fresh cilantro leaves
Cook bacon in a saute pan until crisp; drain on a paper-towel-lined plate.
Saute onions and poblano with oil in saute pan over medium heat until onion softens, 5 minutes. Add bacon, beans, broth, garlic, and chili powder; cover pan. Reduce heat; simmer beans for 5 minutes.
Uncover and simmer beans until most of the liquid evaporates. Season with salt; top with cilantro.
Servings: 8
Makes: 4 cups
Serving Size: 1/2 cup
Nutrition per Serving: 129 Calories, 3g Total Fat, 1g Sat, 2mg Cholesterol, 163mg Sodium, 18g Carbs, 6g Fiber, 7g Protein
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Low Carb Corn Tortillas
1 Tbsp yellow cornmeal
3/4 tsp baking powder
3 Tbsp + 1 tsp coconut flour
1 Tbsp flax meal (I use golden in these)
3 Tbsp almond flour
3 Tbsp light olive oil
3 beaten eggs (medium or large)
1/2 cup + 1 Tbsp water
2 tsp Fresh Corn flavoring (SEE NOTE) or use 1 Tbsp corn bran (Optional)
8 tsp. light olive oil (for frying the tortillas)
Whisk the eggs, water, corn flavoring and 3 Tbsp olive oil well in a
mixing bowl. Measure and add in all the dry ingredients. Whisk well too
a smooth batter.
Heat a non-stick skillet over medium high heat. Add 1 tsp oil and spread
it around in the center of the skillet with your spatula. Using a 1/4
cup measuring cup, scoop up 3 Tbsp batter, and holding the skillet in
your left hand, ready to tilt, pour the 3 Tbsp batter quickly into the
skillet in a circle with your right hand. Tilt the skillet to allow the
batter to roll into a nice 4 to 5 inch circle. Brown the tortilla on 1
side for about 2 minutes, flip and brown the second side. I slid my
tortilla around on the skillet surface so the oil would continue to keep
it from sticking as it cooked.
With a spatula, remove the cooked tortilla to awaiting paper toweling to
drain and cool so it can be handled for whatever application you are
using them for. Repeat this process, adding 1 tsp oil to the skillet
before forming each of the tortillas.
Makes: 8 - 4 1/2 to 5 inch small tortillas
Nutritional information per tortilla: 142.5 calories, 13.2 g fat, 3.86
g carbs, 1.43 g fiber, 2.43 g 3.63 g protein, 84 mg sodium
NOTE: You can find the flavoring at
http://www.selectflavors.com/individual-flavors/ or you could just use
the corn bran. Honeyville Grains has the corn bran.
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