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Messages - SarahC

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Ask Umpa / Re: Rice Pudding
« on: September 17, 2012, 04:06:04 PM »
I just made rice pudding using caulirice. It was WONDERFUL!

1 1/2 cups caulirice
1 cup almond milk, divided
1 cup heavy cream
1/3 cup xylitol
1/4 teaspoon salt
1 egg, beaten
1/2 cup homemade craisins (make by cooking cranberries with xylitol)
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Cook the caulirice (shredded cauliflower) and drain off any moisture.
2. In a saucepan, combine 1 1/2 cups cooked caulirice, 1/2 cup almond milk, cream, xylitol and salt. Cook over medium heat until thick and creamy, stirring to prevent burning, 15 to 20 minutes. Stir in remaining 1/2 cup almond milk, beaten egg, and craisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

I added toasted coconut, cinnamon and a touch of nutmeg as I had some left over from another dish and wanted to use it up.
I also made extra caulirice and put it in a casserole dish with a little onion and red bell pepper on it, sliced up a cooked pork loin chop, mixed nearly melted butter with cajun seasoning and Italian seasoning and sprinkled it over the top. Baked it for 15 minutes or so and ate it up! It was worth mentioning. If I wasn't full, I'd eat more of it.

Desserts and Sweets / Re: Chocolate No-Bake Cookies
« on: July 15, 2012, 08:36:55 PM »
Thanks for all the Howdys! I've been fine - just busy. I'm going to try beanit butter/sf honey treats next. Put them in the freezer... I might put some nuts in them for crunch. I used to make them with regular peanut butter and honey. Crunchy peanut butter. I'll let you know how it works.

Desserts and Sweets / Re: Chocolate No-Bake Cookies
« on: July 14, 2012, 10:55:34 PM »
I made this today with zero, I doubled the recipe and only got 14 cookies that were about a teaspoon each. wondering what size a 2 bite cookie is?  :P they were yummy. gonna store (hide) mine in the freezer. ;D

Deb, try adding more 0 carb beanit butter. It will increase the volume but won't change much else.

General Discussion / Re: Week 5 - Confusing scales
« on: May 28, 2012, 09:52:45 AM »
I like tofu as a pasta substitute. Sometimes I cut it like macaroni for Doug's WONDERFUL Macafoney and Cheese and sometimes I cut it into flatter, noodle-like shapes. The only thing is that it doesn't absorb liquid so you have to add less liquid or cook it a LOT longer to thicken the sauce - easier to use less liquid.

My (spring) scales used to bounce up and down like that until I got a Taylor digital scale that Tony (mouseissue) recommended. Now they show the same weight even if I change something - like taking off or putting on clothes between weighings! Congrats on the 2 pounds!!!

Meal Plans / Re: Need Suggestion
« on: May 24, 2012, 08:56:09 PM »
Try cucumber or zucchini 'chips'. I love raw zucchini.

Meal Plans / Re: Need Suggestion
« on: May 24, 2012, 07:02:35 PM »
How about celery sticks?

Breads and Crackers / Re: LOW CARB Pizza Crust
« on: May 24, 2012, 10:43:07 AM »
Umpa did you see my latest tortilla efforts? I wish you'd try them and improve on them. They're ok, but a little 'spongy'. I used one for a taco and it was great, but I made a quesadilla with one and didn't much care for it - it could have been the combination of tortilla and cheese that I used, but it got a thumbs down. The recipe makes a dandy wrap, though. I guess they're a better 'accessory' than main course.

General Discussion / Re: Week 4 - Called a Truce with the Scales
« on: May 23, 2012, 11:36:25 PM »
Yay, Morgan! Do you have the FTS bakery book? You can make some of the cakes there as cupcakes and freeze them so you can just take one out once in a while. My favorites are the no-carrot carrot cake (I don't bother with the food coloring just for me) and the coconut cake. They make wonderful cupcakes - I cut the recipes in thirds - or whatever makes the eggs come out even.

And I think you can make cappacino FTS friendly. Can you get zero down there?

Breads and Crackers / Re: TORTILLA SUCCESS!
« on: May 23, 2012, 04:37:48 PM »
Maybe 1 tablespoon of wheat gluten would work. I'll try that next.

The label for the wheat gluten I used said 6g carbs for 1/4 cup. That would make this 1/8 cup 3g. If a person gets 3 tortillas from this batch, that's 1 carb per tortilla. Pretty low I think?

Breads and Crackers / TORTILLA SUCCESS!
« on: May 23, 2012, 04:01:26 PM »
I made one of these and had a taco for lunch - it worked!

1/2 cup  soy protein
1/8 cup  Vital Wheat Gluten
1/3 teaspoon  salt
4 teaspoons lard
1/4 cup  water (I just added a little at a time until the dough came together - it was still crumbly looking until I squished it together with my hands, so check after adding a couple tablespoons)

Stir dry ingredients together, cut in lard until all the powdery stuff is incorporated and then add enough water to make a soft non-sticky dough, knead for about 5 mins (or use the dough hooks on a kitchen aid if you have one), let it rest, covered, for about 30 mins, pinch off the size of a golf ball (I got 3 portions from this) and roll out thinly (I used a silicone sheet and a glass), cook for 1 minute each side in a pre-heated skillet. These are not the soft tortillas that you can wrap around your filling, but the ones that you fold in half (while still warm) and stuff the filling inside. They taste good, don't fall apart and are only 4g carbs for the whole batch.

I don't know how they'll keep and if you want a wrap, I guess you'd have to roll them right after cooking.

Breads and Crackers / Re: LOW CARB Pizza Crust
« on: May 23, 2012, 02:24:35 PM »
I can't believe Umpa gave up on the tortillas. Maybe I'll go play with them now... Will let you know if I have any success!

Events, Announce Events Here / Re: Doug spreading the word :)
« on: May 23, 2012, 02:22:21 PM »
So I expect the next picture to show people at your table checking it out! :)

Breads and Crackers / Re: LOW CARB Pizza Crust
« on: May 23, 2012, 10:29:59 AM »
I'm going to try tortillas one more time. Or maybe two more times. If you tell me what you used, I won't waste the same ingredients...

You know how dinners evolve - I cooked steaks instead of pizza when it occurred to me that my friends get regular pizza all the time. To go with the steaks, I cut zucchini and yellow squash in half lengthwise, then sliced them in 1/8 - 3/16 inch slices, then I put them in a sprayed dish, alternating zuch and yellow, then sprinkled bacon bits on them, making sure some bacon got between the slices, then sprinkled grated cheese all over it. Covered the dish and put it in the oven at 350. I cooked it for an hour, which was a bit too much - next time i'll only bake it for 30-45 minutes. Even over-cooked, it was a lovely dish. We had sliced tomatoes, avocados and cucumbers for a salad and a mini-strawberry crepe for dessert. They were just right to top off the dinner.

Events, Announce Events Here / Re: Doug spreading the word :)
« on: May 23, 2012, 10:10:35 AM »
Seriously - you need to get some friends to come visit the booth - people attract other people. If there are three or four people at your table, others will not be afraid to stop to see what's going on, and if some are buying, others will buy. Sometimes people are afraid to stop, even when they're interested, if they're going to be the only fly in the web. If I was in your neck of the woods, I'd come 'shop' and help suck people over to your display.

We used to use this tactic at craft shows after we noticed that people walking around would stop at the booth where other people were stopped. So we started visiting each other's booths and sure enough, where some are stopped, others will stop. It's like they're afraid that if they're the only ones there, the pressure to buy will be too much, but if others are there, they can stop and look it over without attracting too much attention.

Breads and Crackers / Re: LOW CARB Pizza Crust
« on: May 22, 2012, 04:17:28 PM »
How you doing Sarah? :)
I just saw this. I'm doing well, thanks, Umpa! Are you busy playing in the kitchen? I'm going to try this pizza crust tonight. Got to decide what to put with it. I'm thinking strawberry crepes. (And you thought I'd be thinking salad, huh!)

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