Has anyone tried dipping a veal/chicken/pork escalop in egg and then rolling it in groung almonds and then shallow frying it in butter/olive oil? It's great, and almost as good as breadcrumbs. It certainly dolls up a boring piece of meat!

Chris



One packet of Splenda/Suger Twin is equivalent to 2 teaspoons US of sugar.
Just use Candarel (the UK version of Sugar Twin) - I don't think it matters how much suger goes in (just enough for your own taste). In fact, you can leave out the sugar altogether I suppose.

You can also add fried, browned onions if you want to the mixture, to give your rolls extra flavour. They are even better after sitting in a plastic bag in fridge, I have found - rather good for hamburgers too!....oh, and Yorkshire Puds.

Atkinís Diet recipes:

http://www.ez-weightloss.com/ez-weightloss/productatkinsbakemix.html



DIET REVOLUTION ROLL
Makes 6 Rolls

Pam Spray
3 eggs separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 package of Sugar Twin

Preheat oven to 300 degrees.
Separate eggs very carefully (make sure that none of the yolk gets into the white).

Spray Pam on a teflon cookie sheet.
Beat egg whites with cream of tartar until whites are stiff but not dry.
Fold in yolks, cottage cheese & Sugar Twin. (Be extremely careful not to break down the egg whites. Mix no more than a minute.)
Place the mixture carefully on the teflon cookie sheet, gently putting one tablespoon full on top of another until each "roll" is about 2 inches high. Repeat this until you have 6 piles.
Place the cookie sheet in the oven & bake for about 1 hour.
Rolls should resemble delicatessen rolls.

TOTAL GRAMS: 3.1
GRAMS PER SERVING: .5

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My Review: I was very skeptical about this! How good can a bun made with eggs & cottage cheese be? There's no flour! But I made it and was I ever surprised... they taste very much like a croissant. Don't knock it until you try it!



TUNA Salad

1 6oz cn Chunk light tuna in water
3 tb Mayonaise
2 ts Tarragon Vinagar
2 ts minced capers (i perfer whole)
2 tb minced Chives

Blend well. (better to let sit a while to let tastes combine)
Ike



Chocolate Fantasy Cake from Emeril's New New Orleans Cooking

8 tablespoons (1 stick) plus 1 tablespoon softened unsalted butter, in all
8 ounces semisweet chocolate, coarsely chopped
5 large eggs, at room temperature, seperated, in all
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 teasppon salt
1 1/2 cups Chocolate Ganache Icing (recipe follows)
Fresh raspberries
Whipped Cream

1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter, and dust with the four, tapping out any excess.

2. In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons butter and stir occasionally until smooth and creamy. Remove from the heat.

3. In another bowl use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes. In a third bowl whisk the egg whites with the salt until stiff, for about 2 minutes. Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling. Fold in the egg whites.

4. Pour the batter into the springform pan, and bake in the center of the oven until spongy, for about 40 minutes. Remove from the oven, remove the springform ring, and place the cake on a rack to cool completely.

5. When the cake is coll, prepare the Chocolate Ganache Icing.

6. To serve, spread the Chocolate Ganache Icing over the cake. Top with raspberries and serve a small wedge with a dollup of whipped cream.


Chocolate Ganache Icicng

8 ounces semisweet chocolate, chopped
1/2 cup heavy cream

In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth. Don't let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a douple boiler.


Deviled Eggs

4 Hard-boiled eggs
1 Tbsp. prepared mustard
1 Tbsp. starch-free mayo
1/2 tsp. garlic salt
1/2 tsp. onion powder
1 pinch paprika for garnish

Peel eggs and cut into halves lengthwise. Remove the yolks and set aside the whites. Put the yolks and remaining ingredients into food processor or mash together with a fork. Refill the whites with this mixture. Garnish with paprika. Have fun experimenting with other ingredients such as green or black olives, green onions, different herbs or seasonings. These work well for snacking.



Awesome Flourless Chocolate Cake

8 large eggs, cold
1 pound semi-sweet chocolate( I use Ghiradelli Double Cholate chips)
2 sticks unsalted butter, cut in chunks
1/4 c. strong coffee or liquer (optional)

1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment paper and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Put on a kettle of water to boil for use later.

2. Beat the eggs in the bowl of an electric mixer until volume doubles to about 1 quart, about 5 mins.

3. Meanwhile melt chocolate, butter and coffee or liquer in a large mixing bowl placed over a pan of barely simmering water until completely smooth. Carefully fold the beaten eggs into the chololate mixture 1/3 at a time, thoroughly folding between each addition.

4. Scrape batter into prepared springform pan and set the roasting pan on the oven rack and pour enough boiling water in roaster to come about half way up the sides of the springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant read thermometer inserted halfway though the center of the cake registers 140 degrees. About 22 to 25 mins. Remove cake pan from water and cool on wire rack. Cover and refrigerate overnight. Serve with a sprinkle of unsweetened cocoa or confectioner's sugar.





HONEY-MUSTARD SALAD DRESSING

3 Tbsp. honey
2 Tbsp. Dijon mustard
1/4 c. cider vinegar
1/2 c. olive or veg. oil

Put all in blender.



ASPARAGUS GRAUTIN
(this recipe is also in the Sinclair book)

1 serving asparagus (or more)
1 tsp. melted butter per serving
2 tsp. parmesan cheese per serving

Peel stems of asparagus with vegetable peeler and steam whole stalks in steamer or small amount of water until crisp-tender. Drain. Place in shallow baking dish and drizzle with butter and sprinkle with cheese. Place under broiler for about 1-2 mins. or until just lightly browned.



2 Tbsp. sliced almonds
4 tsps. olive oil, divided
1 pound fresh asparagus, cut into 2-inch pieces
1/4 c. water
1 tsp. sugar
dash pepper
1 tsp. lemon juice

In a skillet, saute almonds in 1 tsp. oil until lightly browned, remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add water, sugar, salt and pepper, bring to a boil. Reduce heat; cover and simmer 3-4 mins or until asparagus is tender. Drain. Sprinkle with lemon juice and top w/ almonds. 3-4 servings.


1 c. cut fresh asparagus, cut in 1 inch pieces
2 Tbsp. cider vinegar
2 Tbsp. olive or veg. oil
2 tsp. honey
2 tsp. minced fresh parsley (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 c. cubed cooked chicken
1/2 c. diced apple
2 c. torn mixed greens

Cook asparagus in a small amount of water until crisp-tender, about 3-4 min. Drain and cool. In a bowl combine next six ingredients. Stir in the chicken, apple and asparagus, toss. Serve over greens. 3 servings.



Tasty snack:

Cut up 2 or 3 apples( remove core ), grate or slice your favourite cheese over the top of the apples.
Pop in microwave for no more than 60 seconds on high!
Can sprinkle a little cinnamon on top of cheese to flavour more!

Tony!



This tastes very close to "Dorothy Lynch" dressing. I sometimes substitute the vegetable oil with olive oil or flax oil to get a few extra omegas in there. This is different than other French dressings I've had and I like it much better.

1 small onion, chopped
2/3 c. vegetable oil
1/2 cup sugar
1/3 c.vinegar
2 Tbsp. ketchup
1 1/2 tsp. Worchestershire sauce
1 1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. celery seed

Put all in blender until smooth. Add a little water and/or decrease oil if you don't like it so thick. Refrigerate for at least 1 hour before serving.



I discovered this recipe about 5 years ago and it quickly became a standard. I always get requests for the recipe whenever I make it for a potluck.

2 bunches broccoli, cut into bite-size
1large red onion, chopped
1 c. dark raisins
10 slices of bacon, cooked and crumbled
1 small handfull of slivered almonds
1/3 c. wine vinegar
1/3 c. sugar ( or about 1/4 c. fructose)
1 1/2 c. mayonaise

Blanch the raisins in hot water for 5 mins. Combine the vinegar, sugar and mayo to make a dressing and pour over all. Refrigerate about 2 hours before serving.



Spicy Asian Slaw (Ike)
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
4 cups fresh shredded fresh cabbage & carrots
1/2 cup raisins
1/3 cup thinly sliced green onions
1/4 cup chopped peanuts or cashews (optional)

COMBINE vinager, soy sauce, sesame oil and pepper flakes in medium bowl; mix well. Add cole slaw mix, raisins and green onions; toss well. CHILL at least an hour or up to a day before serving. Sprinkle with cashews or peanuts if you feel like a nut.

borrowed without permission from label of Sun Maid Raisins



Grilled Tempeh
Soy (only) tempeh (some of the multi grain types idicate for starch)
Marinate with a dressing of your choice (I use Drew's all natural tomatoe & basil as well as many others)

Throw a couple of slice tomatoes on the grill when the tempeh is about half way done) and brush on a little marinade too!

Lighty steam some brocolli... just enough to warm it up.

A very tasty meal!

Tuna Salad
Okay... someone needs to break the ice here. I will by posting a couple of my favorite quick meals... and look a my pancake recipie in an earlier post.

1 can of dolphin safe tuna
Canola oil mayo to taste (I use spectrum brand)
Red Wine Viniger to taste
Garlic powder to taste... I say lots & lots
Fresh or dried basil to taste.... also lots

Serve over a salad or veggies of your choice

This one makes a great lunch to bring to work. If your not going to eat it right away, don't add the vinegar until you are ready to eat it as it looses its flavor if you do.... I don't know why.
Dave