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Post by mickster on Oct 3, 2006 20:43:25 GMT -5
I knew misstee would pick up on the carrots. Sorry misstee, I just can't bring myself to eat carrots, they're nasty.
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Post by missteetheironchef on Oct 4, 2006 12:07:05 GMT -5
Ok. I understand. *nibbles on virtual carrots* They're good!
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Post by mickster on Oct 4, 2006 15:59:20 GMT -5
I have been inventing new ways to use up the petite granny smith apples from my tree. This moring I cut a bunch of them into quarters and put them in the blender with whipping cream and splenda and blended it all until smooth, then I made a special batter I invented (low carbs) into a pie pan and baked it, cooled it and poured the apple batter in it. It was yummy. A good treat for me that is low in carbs.
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Post by herringchoker on Oct 4, 2006 18:20:17 GMT -5
How about good old applesauce, mick? You can freeze it.......
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Post by mickster on Oct 4, 2006 19:15:35 GMT -5
How to make it?
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Post by herringchoker on Oct 4, 2006 20:08:09 GMT -5
Peel and core the apples, then cut them into slices/small chunks. Put the apples in a sturdy pot with a very small amount of water and cook over medium heat. Stir every few minutes. After a while the apples will get soft and become applesauce. When it gets to the consistency you want (I personally prefer some small bits as opposed to it being completely smooth), take it off the heat and sweeten it while it's still warm (that way it will still have a bit of tartness when cold). Put into airtight containers and store it in the fridge or freezer.
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Post by mickster on Oct 5, 2006 9:54:41 GMT -5
Sounds easy. Thanks HC.
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Post by missteetheironchef on Oct 5, 2006 10:37:09 GMT -5
Barbeque Bacon and Cheese Dip
2 8-oz. packages cream cheese One half cup barbeque sauce 3 oz. real bacon bits One half cup tomato sauce One quarter cup sweet onion, chopped 1 cup sharp cheddar cheese, shredded
Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.
The Skinny: Use low fat cream cheese and cheddar cheese.
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Post by missteetheironchef on Oct 5, 2006 11:03:07 GMT -5
Roasted Herb Chicken
1 4-pound chicken One quarter cup butter 1 sweet onion, chopped 2 cloves garlic, minced 1 10-oz. package frozen spinach, thawed and drained 1 Tbsp. dried sage 1 tsp. dried rosemary One quarter cup lemon juice One quarter cup cream 12 oz. season bread stuffing 1 cup water
Melt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.
The Skinny: Use fat free Half and Half in place of the cream.
Carrot Pudding
3 egg yolks 3 egg whites One quarter cup sugar 2 Tbsp. cornstarch 1 cup milk 3 cup peeled carrots, cooked and mashed One quarter cup butter One half tsp. salt One half cup bread crumbs Two thirds cup cream One half tsp. ground cardamon
Beat egg yolks and sugar until fluffy. Combine cornstarch and milk and stir. Heat milk and cornstarch in a saucepan over low heat until thickened. Add egg yolks and sugar stirring constantly. Add carrots, butter, salt, bread crumbs, cream and cardamon. Beat egg white until firm peaks form and add to carrot mixture. Pour into a lightly greased casserole dish and bake at 325 degrees for 1 hour or until set.
The Skinny: Use low fat milk and fat free Half and Half in place of the cream.
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Post by mickster on Oct 5, 2006 12:57:55 GMT -5
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Post by missteetheironchef on Oct 5, 2006 14:04:07 GMT -5
Oh yeahhh, that's right. I have staff member who can't handle carrots. I forgot. You don't have to make 'em if you hate 'em.
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Post by allezcuisine on Oct 5, 2006 19:44:19 GMT -5
[glow=red,2,300]Carrot pudding, OHGROSE! MISSTEEEEEE. [/glow] ROFLOLOLOLing LOL! I'm sure that recipe was just for you, Mickey.
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Post by herringchoker on Oct 5, 2006 21:07:54 GMT -5
Speaking of carrot pudding, my mother would make a baked carrot pudding (I don't think I have the recipe) for dessert for Christmas dinner. She served it with a brown sugar sauce.
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Post by mickster on Oct 6, 2006 11:26:29 GMT -5
[glow=red,2,300]Carrot pudding, OHGROSE! MISSTEEEEEE. [/glow] ROFLOLOLOLing LOL! I'm sure that recipe was just for you, Mickey [glow=red,2,300]OHMYGOSH[/glow]
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Post by allezcuisine on Oct 6, 2006 12:04:43 GMT -5
Speaking of carrot pudding, my mother would make a baked carrot pudding (I don't think I have the recipe) for dessert for Christmas dinner. She served it with a brown sugar sauce. That sounds excellent, HC. If you do come across the recipe, please post!
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