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A CRISPY, SALTY, SNACK WITHOUT THE GUILT: KALE CHIPS

Fresh Black Kale Leaves You can make virtuous, crispy chips that taste fabulous from a healthful vegetable! (I may try sneaking some into a movie.) 1 1/4 pounds black kale 2 cloves garlic, peeled and minced 1/2 cup extra virgin olive oil Coarse salt and freshly ground black pepper 1/4 cup finely grated Parmesan cheese or to taste Smoked finishing salt, optional Preheat oven to 350 degrees F. Fold the kale leaves inward so the center rib is on the outside and use a sharp knife…

STRAWBERRY SEASON

Strawberries are in season, and this is the only time of the year when you can experience them as nature intended, freshly-picked, ripe, and sweet. Even so, you may have to seek out a local produce stand or farmer’s market, as the best varieties are too fragile and ephemeral to make it to the supermarket. I bought the berries in the picture above from Flower World, a large nursery that has a produce store that sells garden-fresh fruits and vegetables as well as eggs from their chickens out back. The eggs are often still warm…

AN UNCONVENTIONAL “RICE” PUDDING

I have nothing green to post for St. Patrick’s Day, but that’s OK because I’m neither Catholic nor Irish. (Orange is the color for Irish Protestants.) I do have a tasty new recipe to share, however, and you can tint it green if you want to. I haven’t had time to run the nutrition counts on it, but a quick guess-timate is about 2 net carbs for each of 6 servings. The Mexican hominy has a net of 4 grams per 1/2 cup, if anyone wants to run the numbers for me.…

PRIZE PACKAGE #6 IN THE “NOURISHED” GIVEAWAY AND THE WORLD’S HEALTHIEST APPLE PIE

Prize Package #6 in the Nourished Giveaway: 5 awards of a $100 gift certificate from Quest Bars. This is the biggest prize package yet in the Nourished giveaway, with a total value of a whopping $500! Each of five winners will receive a $100 gift certificate to spend on one of the most popular products to hit the market in recent memory. Since this is the grand finale of my first ever contest, I’m going to extend the time to enter to 2 weeks rather than one. Quest Bars: If you…

COOKIES FOR CHRISTMAS

PEANUT BUTTER COOKIES Ingredients: 1 large egg 1 cup natural peanut butter, crunchy or plain, brought to room temperature High intensity sugar substitute, such as sucralose or stevia, equal to 3/4 cup of sugar 1/4 cup plus 2 tablespoons of brown sugar replacement, such as Diabetisweet, LC Sweet Brown, or Just Like Sugar Brown 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup sugar-free chocolate chips, optional Preheat oven to 350 degrees. Grease a large baking sheet. Directions: Beat the egg…

SERIOUSLY FUNNY CEREAL

Food blogger, Kiri Tannenbaum, (www.delish.com) posted this story about an art installation at a Ralph’s supermarket in Venice, CA. Artist Ron English’s entertaining statement about a serious subject is titled, “Popaganda.” Artist’s Cereal-Box Stunt Makes a Real Point About Sugary CereaOctober 13, 2011 at 8:58AM by Kiri Tannenbaum On the heels of a restaurant serving diners on Sadaam Hussein’s plates comes another clever stunt. This time it’s on cereal boxes. If you live in the Los Angeles area and happen to be perusing the cereal aisle at the…

CHOCOLATE FOR YOUR VALENTINE

I got a lovely box of sugar-free chocolates and an extravagant card today, but I’m sad to say that my Valentine got an I-O-U instead of the cherry pie he usually gets on his birthday and for Valentine’s Day. I’ve been working very hard and just forgot what day it was. Luckily, his second favorite treat, after cherry pie, is anything chocolate, and I have a lot of it around since I’ve been experimenting with some new chocolate recipes. His pie will show up eventually,…

NEW PHILLY FUDGE

Cream cheese is an indispensable ingredient for low-carb cooking. It provides the missing bulk in sugar-free recipes and adds a smooth, creamy texture to faux potatoes, frozen desserts, cheesecakes, frostings, and baked goods. William Lawrence of Chester, N.Y. accidentally invented cream cheese in 1872 while trying to reproduce a French cheese called Neufchatel. He wrapped his cheese in foil wrappers and sold it under the brand name Philadelphia Cream Cheese. Kraft Foods took over the Philadelphia brand in 1928 and began promoting the use of…

EATING ROSES

One of the most beautiful and memorable desserts I ever had was a tiny scoop of rose flavored ice cream nestled in the heart of a perfect, pale pink rose. It was presented simply, with no cookie or cake to steal the limelight. There were hundreds of guests at the event, and yet every petal was perfect and the ice cream was seemingly suspended in that fleeting, meltingly-spoonable-but-still-firm stage. To pull off such an ambitious feat was a staggering achievment for the restaurant staff. I…

SUPER-SIZED WINGS FOR THE SUPER BOWL

Here’s a very funny story by Chris Erskine that appeared in the LA Times on January 28. He has a terrific idea; he makes man-sized hot wings from turkey rather than chicken wings. And one of his three marinades (the Spicy marinade) is totally low carb! http://www.latimes.com/features/food/la-fo-wings28-2009jan28,0,4830120.story On the same page with the turkey wing recipe is a link to an article titled: “Melted cheese: Alone or in a dish, it’s delish.” With a title like that, you just know there has to be something…

NEW SUGAR-FREE ICE CREAM!

Well, this is refreshing news! After watching so many low-carb products disappear in the past few years, finally there is a new one. Hopefully this is the vanguard of a new low-carb trend. After his doctor warned him to cut down on sugar or face Type 2 diabetes, Jon Gordon invented Clemmy’s ice cream in his kitchen in Palm Springs, CA and named it after his cat. Clemmy’s is said to reproduce the taste and texture of the super-premium ice creams with 25 percent fewer…

Category: Menu Course