These were easy to make (really easy) and tasted good! I wouldn’t cut them into 20 pieces, like the recipe says, unless you want crackers the size of Cheez-Its. The crispy edges had a great flavor, so I think if we partially cooked these (until they were set enough to cut), then spread them out on a parchment-lined baking sheet to finish cooking, they would be even better!
4 Tablespoons Parmesan or Romano cheese, finely grated 2 eggs (or 2 large egg whites = 1/4 cup egg substitute) 2 Tablespoons butter 1/4 cup sesame seeds (crushed in a blender) 1 Tablespoon heavy cream (or half and half/whole milk) Pinch of salt
Nutrition as written (20 crackers): Per Serving: 32 Cal (80% from Fat, 12% from Protein, 8% from Carb); 1 g Protein; 3 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Nutrition, with egg whites and half and half (20 crackers): Per Serving: 28 Cal (77% from Fat, 14% from Protein, 9% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Diet Revolution Rolls (aka Oopsie rolls or Cloud Bread) There are tons of variations of this recipe out there (and I have tried quite a few, including substituting avocado for the cottage cheese) but this one is the best! These are not excessively moist, do not collapse to nothing (they do collapse when they cool but not nearly as bad as other recipes), and they have a great texture. Makes 6 Rolls (2 rolls per serving)
3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese (NOT low-fat)
1 package Sugar Twin (or 1/4 teaspoon sweetener of choice)
Pam spray (optional)
Preheat oven to 300 degrees F. Spray Pam on Teflon cookie sheet (or use ungreased parchment paper). Separate eggs very carefully (make sure that none of the yolk gets into the whites). Beat egg whites with cream of tartar until whites are stiff but not dry. Blend yolks, cottage cheese and Sugar Twin together until thoroughly incorporated. Fold yolk mixture into beaten egg whites (be extremely careful not to break down the egg whites). Mix for no more than a minute. Place the mixture carefully on the teflon cookie sheet (parchment paper), gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high (or use 1/3 cup ice cream scoop). Repeat this until you have 6 piles. Rolls should resemble delicatessen rolls. Place the cookie sheet in the oven and bake for about 1 hour. Let them cool before removing from the baking sheet (the will deflate a bit). Do not slice to use for a sandwich (they are not thick enough). One roll=one slice of bread Per Roll: 39 Cal (56% from Fat, 38% from Protein, 6% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Caraway Rolls
Mix 1 Tablespoon of caraway seed into yolk mixture.
Per Roll: 40 Cal (56% from Fat, 38% from Protein, 7% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Onion Rolls
2 Tablespoons minced onion
1 Tablespoon butter
In a small frying pan on medium heat, sautee 2 Tablespoons Onion in 1 Tablespoon melted butter until they are almost brown. Let cool, then mix into yolk mixture. Per Roll: 58 Cal (68% from Fat, 26% from Protein, 6% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar Serving examples:
One entire batch of Diet Revolution Rolls (without sweetener or salt, if you plan on using either in the bread crumbs)
Put the six cooked (and cooled) rolls into a blender or food processor. Process until the rolls become fine crumbs. For drier crumbs, either let the rolls dry overnight before processing. Season according to your tastes/recipe and use in any recipe to replace traditional bread crumbs. When used as breading, this tastes like flour breading (not actual bread crumbs). Total Grams: 3.1
Diet Revolution Bread
2 Tablespoons Soya Powder (if you have to buy this, here’s a non-affiliate link to what I bought: http://a.co/d/ggqvd01)
1 Tablespoon water
While making the Diet Revolution Rolls above, mix these ingredients in with the yolk/cottage cheese mixture. Let this sit for 15-20 minutes. This allows the soya powder to re-hydrate (and not become hard rocks in the bread). Proceed with the rest of the recipe above. Originally from the Dr. Atkins’ Diet Revolution (1972), pages 225-227.
Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know. Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205 And here’s what I did: 6 Eggs 2 Tablespoons Mayonnaise 1 Tablespoon Sour Cream 2 teaspoons prepared Horseradish 1/2 teaspoon Grainy Mustard 1 slice thick-cut Bacon (streaky or whatever kind you have), minced Salt and Pepper to taste Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂
I know I reblogged this recipe just a few days ago but I had to try making it NOW. Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you. I will make these again but like Shannon did!
Ingredients Makes 2 grilled cheese sandwiches Cauliflower crust “bread” slices 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice) 1 free-range organic egg, lightly beaten ½ cup / 1.7 oz / 50 gr shredded mozzarella cheese ½ teaspoon fine grain sea salt ¼ teaspoon ground black pepper Grilled cheese 1 tablespoon butter, room temperature ⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature
No, do not eat the griddled toast. 🙂 I love these pate/spread recipes (do a search and I’m sure I’ve share quite a few here). Maybe I love these recipes so much because I grew up eating Underwood deviled ham, chicken, liver, liverwurst, etc. Although back then I did either eat them with crackers or bread, it was not rare for me to just eat it with a fork. Yum! http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-pate-with-griddled-toast-and-cress-salad/ Ingredients 400 g smoked mackerel, from sustainable sources, ask your fishmonger 200 g low-fat cream cheese (AND, why would you use low-fat?) 3 lemons 1 small bunch fresh flat-leaf parsley, leaves picked 2 small punnets cress, snipped 2 sticks celery, finely sliced, plus some of the celery leaves extra virgin olive oil 6 slices bread
http://honest-food.net/2014/08/07/basic-salami-recipe/ And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to.