Cloud Bread

Carb Free Cloud Bread

"These are delicious home-made bread replacements that are practically carb free and very high in protein. They look like puffy clouds, hence the name.

Ingredients:
3 eggs, separated
3 Tablespoons whole milk cottage cheese or 3 Tablespoons cream cheese
1/4 teaspoon cream of tartar
1 packet artifical sweetener

Preheat the oven to 300.

Separate the eggs

Mix together the egg yolks, the cream cheese or cottage cheese and one packet of sweetener until smooth.

In another bowl add 1/4 tsp. Cram of Tartar to the whites and beat until they are fluffy and form nice peaks.

Carefully fold the eggs yolk mixture into the egg white mixture, try to keep things fluffy.

Spray two cookie sheets (I only used one large one) with Pam

Put dollops of the mixture into mounds that are the size you desire.  I made them about 4 inches in diameter and used them for a soft taco.  You can make them smaller for use as a hamburger bun or to substitute for a biscuit.

Bake on the middle rack. Bake them for about 30 minutes or until they are nice and golden brown.

Remove from the pan and cool them on a rack.

If you cook them longer than I did (see above) you will get crispy ones.  The ones I made are strong yet bendy.

You will be amazed how good these are! You can use them as soft taco's, buns, toast with jam, a sort of pita. etc.

Cheesecake Berry Popsicles!

I took this recipe from Ranee Clark's blog.  Thanks Ranee!

1 8 oz pkg cream cheese
1 8 oz tub of whipped cream ( sugar free) or make your own real whipped cream with splenda.
1/4 cup to 1/2 cup of Splenda

Whip cream cheese until smooth. Add whipped cream and whip together. Add Splenda and mix until smooth and no longer grainy.



Well, it's summer time, so I thought to myself, would this work frozen? And what's better with cheesecake than berries?  So, grab yourself some of those cheap popsicles thingy's people use to make homemade popsicles and make yourself some frozen delight.


Make the fake cheesecake as described above. I used a little less sugar than normal since I was putting in berries.
Blend 1/4 cup raspberries and 1/4 strawberries (or any combination of berries you love to make up 1/2 cup) in a blender until the desired consistency. If you want big chunks, less. If you want it smooth, more. (Duh.) Mix it in with the fake cheesecake. Spoon the mixture into the popsicle molds (oh, yeah, that's what they're called). And freeze. Then, when they're solid (if you can wait that long), devour them. Possibly all in one sitting. No one here will judge you.

Grilled Steak W/ Chimichurri Sauce

If you are getting ready to grill up some steaks this spring, try this recipe.  It is really good.

Ingredients

• 3/4 pound green beans, trimmed
• 1 pint grape tomatoes, halved
• 1 tablespoon olive oil, plus more for grill grates
• Salt and freshly ground pepper
• 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
• Chimichurri sauce, recipe follows

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.

Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving of steak and tomatoes
Calories 451; Total Fat 29g (Sat Fat 11g, Mono Fat 13.4g, Poly Fat 1.54) ; Protein 37g; Carb 9g; Fiber 4g; Cholesterol 94mg; Sodium 217mg

Chimichurri Sauce:

• 1/2 small garlic clove
• 1 tablespoon red-wine vinegar
• 1/4 cup fresh herbs, such as parsley, mint and cilantro
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• Salt and freshly ground black pepper

Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Calories 33; Total Fat 3.5g (Sat Fat .5g, Mono Fat 2.7g, Poly Fat 0.3g) ; Protein 0g; Carb 0g; Fiber 0g; Cholesterol 0mg; Sodium 120.5mg

Low-carb Rigatoni With Cauliflower Sauce and Toasted Garlic Breadcrumbs

•  
• For the Breadcrumbs:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 4 tablespoons butter
  
• 6 cloves garlic, minced
• 1 cup breadcrumbs, Panko or homemade (coarse ground)
• 1/3 to 1/2 cup flat-leaf parsley tops, finely chopped
• 1/3 to 1/2 cup grated Parmigiano-Reggiano cheese
• 
  
• For the Cauliflower Sauce:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 pound pancetta, guanciale or bacon, chopped
• 1 onion, chopped
• 2 to 3 cloves garlic, chopped
• 2 tablespoons rosemary, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 teaspoon crushed red pepper flakes
• 3 tablespoons chopped golden raisins
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 head cauliflower, root and core cut away from head with sharp paring knife
• Salt and pepper
• 1 pound rigatoni(use low-carb noodles, I use dreamfields pasta)
• 3 tablespoons butter

Yields: 4-6

Preparation

For the breadcrumbs, heat EVOO and butter over medium heat, melting butter into oil. Add garlic and stir 1-2 minutes. Add breadcrumbs and stir until very fragrant and deeply golden in color. Remove breadcrumbs from heat and cool; toss with parsley and cheese.

For the sauce, heat EVOO, a couple of turns of the pan, over medium-high heat in a Dutch oven. Add pancetta, guanciale or bacon and stir until rendered and crispy, 3-4 minutes. Add onions, garlic, rosemary, thyme, red pepper flakes and raisins, and stir to soften 3-5 minutes. Add white wine and stock, set cauliflower into pot, season with salt and pepper, and cover. Cook 15-20 minutes until very tender then mash up into small pieces with wooden spoon or potato masher.

Meanwhile, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Add a cup of starchy water from pasta to sauce just before draining.

Along with starchy water, stir butter into cauliflower sauce. Combine with pasta and adjust seasoning. Serve in shallow bowls topped with garlic breadcrumbs.

This recipe is from the Rachel Ray show and modified.