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Topics - romarc

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Ask Umpa / Emulsion vs Flavored Oils?
« on: December 11, 2013, 11:56:23 AM »
Happy December, everyone!!

The local Ross/TJ Max stores haven't had emulsion oils in for months - where do you buy yours?  The LorAnn website has tons of flavors, and they are the only one that I have found that has mango and pineapple (can't find on Amazon).  I see Netrition also carries LorAnn but not the flavors I'm looking for.

Also, do you prefer emulsion or flavored oils?

Thanks for your time...

Vegetarian Recipes / How to 'RICE" Cauliflower - great tip!
« on: August 07, 2013, 10:42:16 AM »
Thought you might be interested in this great tip!  Gonna have to try this after vacation...

the fastest way to "rice" cauliflower

Sides and Snacks / Cheesy Chayote Casserole
« on: April 24, 2013, 11:21:16 AM »
Cheesy Chayote Casserole

3 medium chayote, peeled

A few slices of thinly sliced onion

1 cup shredded Gruyere cheese or cheese of your choice

1 cup shredded cheddar

4 T chopped fresh parsley

1 C heavy cream (I didn’t have enough cream, so I subbed alfredo sauce)

S&P (I used seasoned salt, a dash of garlic powder, and a dash of Italian herbs)

Preheat oven to 350.  Spray bottom of casserole dish.

Cut chayote in half – parboil for 10-15 min.  Cool. 

Slice chayote into thin slices – place chayote and onion slices in a small casserole dish. 

Season w/S&P. 

Sprinkle cheese over top.  Repeat layering. 

Drizzle cream over chayote and top w/several dabs of butter. 

Cover, bake 30-45 min.  Uncover, and once it has set, add more cheddar and brown it.    Although it didn't replace scalloped potatoes, it was good - DH really liked it!

General Discussion / Veggie Sprial Slicer ~ to make faux pasta
« on: January 20, 2013, 01:37:27 PM »
Does anyone here have a spiral veggie slicer to make faux pasta out of zucchinni, cukes, eggplants, etc?  Just wondering if you liked it, and which one you have...

Thanks for your time!

Breakfast Recipes / Sausage & Cheese Muffins/Breakfast Casserole/Stuffing
« on: December 17, 2012, 12:29:16 PM »
Found this recipes several years ago and use it often as muffins, breakfast casserole/quiche, and T'giving stuffing/dressing:

1 lb pork sausage
3 C shredded cheddar or any cheese
Optional: 1 pkg frozen chopped spinach, thawed & squeezed dry - I used fresh, sauteed in sausage fat.
8 eggs
1/2 C cream
1/4 C water  or 3/4 almond milk in place of cream & water
1/2 - 1 tsp onion powder
3 tsp dried chives
3+ tsp seasoning (I used Mrs Dash chipolte) - may need to adjust onion/chives depending on the seasoning you use...
1/2 tsp baking powder
1/2 C flax
sea salt & pepper to taste

375 Oven.  Spray muffin cups well - don't use muffin papers.

Brown/drain sausage

Whisk all dry ingredients to blend.  Beat eggs & cream well, and gradually add to dry ingredients. 

Put a small amount of batter in each muffin cup; add a layer of sausage, then a layer of spinach if using, then cheddar, topped off with batter. OR to save time, you can just mix everything together, pour into muffin cups, and bake :D :D, but they do look prettier in layers...

Bake 375 for 25 min till brown.  Cool on racks.  They are delicate at first but firm up when cool.  I package them in individual servings and keep in the freezer for a quick breakfast/snack. 

Breafast Casserole:  Just layer in a sprayed oven-safe dish and bake - optional add-ins:  bacon, mushrooms, peppers (watch carb count). 

Stuffing/dressing:  Grabbed several from the freezer, thawed, crumbled up in a casserole dish, dash of water,  and nuked.  They did double duty as stuffing/dressing with gravy and no one was the wiser ;)

Product Reviews / Breyer's Low Carb Fudge Bars - YUMMMM
« on: July 26, 2012, 03:22:23 PM »
Feeling pretty down lately - our live-at-home, special needs son unexpectedly passed away recently.  Some really sad days, and some days better than others.  Today was one of those down days with a ton of memories...

Anyway, thought these fudge bars might pick-up the spirits, and possibly help us momentarily forget about the HEAT!! These are soooo good!!  I threw the box away, but I think they are 3 carbs per bar. I was surprised at how rich they were and how BIG - could've, should've split it with DH (cut in half and put a stick in the other side)  ;) ;)  I don't know if they make other flavors - I only found fudge at Publix in with the popsicles.

Desserts and Sweets / Fruit Pizza
« on: June 24, 2012, 12:06:43 PM »
Fruit Pizza

Joseph’s Flax/Oat/Wheat Flat Bread (1/2 sheet)
Cream Cheese

Cut the half sheet into squares, spray both sides with Pam and bake on a cookie sheet @400 till crisp.  (I also brushed  SF DaVinci  Pineapple syrup on both sides before baking for flavor, but I didn’t taste anything other than the flat bread – maybe a cinnamon/sugar sprinkle or coconut next time...)

Remove crisp bread from pan and cool on a flat surface.  Frost with cream cheese (I piled it "high"  ;D since I was using zero carb Temptee cream cheese), place berries (I used blueberries, raspberries and sliced strawberries) on top.  A nice, light and pretty snack.  Note:  it is best to eat these soon after making them, as the cream cheese will soften the crisp bread.  Carb count: bread-4c, cream cheese-0, plus carbs in whatever fruit you use.

Dinner Recipes / Healthified Tuna "Noodle" Salad
« on: June 21, 2012, 08:07:31 PM »
Unfortunately, I do not remember  :( where I found this recipe to give proper credit – it was either a low-carb site on Facebook - but more likely, found on Pinterest… 

Healthified Tuna “Noodle” Salad

1 jar Hearts of Palm (I used a 14 oz can)
1 stalk celery, chopped
1 12 oz can tuna fish
½ cup Spectrum mayo (I used Hellman’s regular, and enough for the consistency I liked)
¼ cup chopped dill pickles (I used 2 dill spears)
1 pinch salt (I used Morton’s Seasoned Salt)
Optional:  hard boiled eggs; a small handful of peas

Cut the hearts of palm into “noodle-like” shapes.

In a large bowl, combine the heart pieces, pickles, celery and tuna.
Whisk mayo and salt – add to tuna mixture and refrigerate for at least 1 hour.

Serves 4.  My count was 6 ½ net carbs for the entire salad (excluding eggs and/or peas)!!!  I served the salad on a bed of lettuce surrounded with tomato wedges – a light meal on a hot night.  :) :)

Dinner Recipes / SO GOOD!! Spaghetti Squash & Meatballs
« on: June 11, 2012, 08:16:15 PM »
Made this tonight, and it is sooo good and fun!  The squash shell is the bowl!!

Baked Spaghetti Squash and Meatballs

serves 4-6

1 Spaghetti Squash
1 batch prepared meatballs
1 cup Marinara or spaghetti sauce
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
1 cup fresh basil, torn or sliced

Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. (my squash took about 50-55 min). Cool slightly on baking sheet. Turn oven up to 400. 

Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and "serve right out of the squash"!  I also put under the broiler for a few min.

This is a keeper in our house!! :P :P :P  This recipe was found at yummymummy...

Breakfast Recipes / Cheesy Bacon Spaghetti Squash Casserole
« on: June 09, 2012, 11:50:13 AM »
Reposting from Pinterest...

Cheesy Bacon Spaghetti Squash Casserole
Yield: 6-8 servings


•1 Spaghetti Squash (3-4 pounds) - about 3 cups cooked squash is needed
•splash of Olive Oil
•a few pinches Garlic Salt
•a few pinches Black Pepper
•8 ounces Turkey Bacon (or nitrate free Pork Bacon), cook according to package directions
•1 large Egg, whisked
•1 cup low fat Cottage Cheese
•1/8 teaspoon Nutmeg
•1/2 cup Gruyére Cheese

Bake the Squash
◦Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
◦Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper.
◦Preheat oven to 350 degrees F with the rack in the middle. Prepare bacon according to package directions. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg.
◦In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
◦Bake your squash before cutting into it and your life will be much easier!
◦I use organic turkey bacon to keep things light. You can also use nitrate free pork bacon.
◦Nutty and flavorful Gruyére cheese is great in this casserole, but feel free to use any cheese.

Sides and Snacks / Lemonade Cucumber Popsicles
« on: June 09, 2012, 11:30:53 AM »
Reposting from Pinterest.  Thought this sounded so refreshing on a hot day...  Looks to be approximately 1.5 - 2 carbs per popsicle  ;D ;D

Lemonade Cucumber Spa Popsicles
makes 3 cups of popsicle mix


•These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
•As always, use your own taste buds to determine how sweet you want your ice pops.

•1 cup julienned seedless Cucumber
•1 fresh squeezed Lemon, remove any seeds
•2 cups cold Water
•Natural Sweetener added to taste: use your favorite, I use Stevia. Maple Syrup, Honey & Agave are good too

Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid.

Product Reviews / WrapMaster Dispensers - saran wrap, foil, wax
« on: May 10, 2012, 03:40:20 PM »
Love, love my WrapMaster dispensers!!  They rate right up there with my nesting magnetic measuring cups and nesting magnetic  measuring spoons!  :) :) :) :)

There are three dispensers (sold in a set of 3, or a set of 2, or individually) - one dispenser  for plastic wrap, one for foil, and one for wax paper.  I haven't seen one for parchment yet, so I just cut my roll of parchment down and put in the wax paper dispenser.   Such a time saver, especially with plastic wrap which can be soooo frustrating.  I have given sets to my Mom and DIL and they both them!

I purchased mine (set of 3) at QVC, but I just checked and I don’t see them.  WrapMaster has a website where they can be purchased; I think they are also available on Amazon,  and probably several other sites.

P.S. Why do I have to register everytime in order to sign in?  This just started recently, and it is annoying...

Desserts and Sweets / Need HELP w/Mini Cupcake Maker
« on: December 23, 2011, 05:37:04 PM »
Hi, Everyone!!

Could someone tell me what the heck I am doing wrong???!!!    :o :o  After reading about the mini donut and cupcake bakers, I HAD to have them!  :D

I made Umpa's Chocolate Bakery Cake; waited 10 min for the baker to heat (directions say 2-3 when steady green light stays on -  never had only the green lite-at first was the amber lite, then both lights on); sprayed with Pam; checked progress after 3-5 min.   My second batch turned out cute little mini cupcakes, but the other 3 batches IMPLODED, a big flat chocolate mess with 7 holes in the center was found under the lid!!!  :o :o :o :o :o

So bummed!!!!   Tried troubleshooting via google but found nothing.  Any suggestions will be greatly appreciated!!!   TIA :)

Happy Holidays, everyone!!!

Dinner Recipes / Low Carb Spaghetti Pie
« on: September 22, 2011, 03:26:41 PM »

1 lb ground beef
½ c chopped onion   7 c
1 jar spaghetti sauce  10 – 24 c
1 c cottage cheese   6 c
½ c. shredded mozzarella


2 bags sharitake tofu angel hair spaghetti   4 c
2 T. butter
1/3 c grated parmesan cheese
2 eggs, beaten


1)    Rinse, Rinse, Rinse and drain angel hair – I rinse 5-6 times then put in a bowl of water for 20 min or until the sauce mixture is ready.

2) Brown ground beef, onion and garlic – drain.  Stir in spaghetti sauce and any spices you may like:  garlic, Italian seasonings, red pepper, etc.   Heat through.

3)       Add butter and cheese to well drained angel hair and heat in microwave till hot – add beaten eggs and stir well.  Spoon angel hair mixture into a buttered pie plate to form a pie crust – although it will not be firm like a real pie crust.  Spread cottage cheese over the noodle pie crust (I used ricotta diluted with some of the sauce to make it spreadable). 

4)      Next, pour the ground beef/sauce mixture over the cottage cheese.  Bake 20 min @ 350, sprinkle mozzarella cheese over the pie and bake till cheese melts, approx 5 min.
My six-serving spaghetti pie equaled 31 carbs total, or approx. 5.5 carbs per slice.  Carbs will vary depending on the sauce and  veggies used.  I had a very low carb sauce – Lucini Creamy Tomato Ricotta Sauce from Whole Foods  (I think it was 10 carbs for the whole jar).  Teamed the pie up w/coleslaw (used to have a tossed salad with spaghetti, but the slaw only had 1.5 carbs), and  a slice of garlic-cheese bread made with Joseph’s Lavash bread (1 carb).  Very filling and a nice change.  Think I will try an alfredo sauce-chicken-zucchini pie next time…  NOTE:  I was going to freeze some of the pie, but I found a site that said not to freeze the noodles as they turn out rubbery.

General Discussion / OT - Closing Up a House for the season
« on: July 23, 2011, 05:27:21 PM »
Not sure, but do I remember someone on this board having rentals, and closing up rentals for the season?  Hoping someone will be willing to share tips on closing-up a house…

A friend’ s home will not be lived in for 11 months, and I have volunteered to Flush n Flo once a month.  Besides flushing toilets and running water down sinks, what else should I be doing?  (The a/c and electricity have been left on). 
.  Should I also run water in the showers and bathtubs? 
.  Is there anything special I should  do to the appliances? 
.  Should doors to showers/dishwasher/washer be left open to prevent mold?

Thanks so much for your help!! :) :)

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