The lowdown on LowCarb Sweeteners

CookingWithCarlo.com ^ | Dec. 15, 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

Don't forget about our other recipes located on former threads.. including these great threads.. All aboard.. We're getting on track to a healthier LIFE! Get series about HEALTHY, and LOW CARB FOOD , and who could forget.. Lets get the SKINNY on the Atkins Diet
Hurry, GET ON BOARD the LOWCARB, and OTHER HEALTH LIVING TRAIN, is leaving the station..

THE DIET WARS, a Battle of the SEXES.. How LowCarb can this go?MY TRUE STORY OF SANTA AND A REAL CHRISTMAS TALE... Where is spirit of Christmas? Have you seen it?, and many more.. Enjoy!

[carlo3b]

Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(LOVE AMERICA, This is Your Country), (I'll be Damned), (Bwhahhahahh), (The Hell you say), (Aweeeeeee), (snif) ... PING LISTS.

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[Poohbah]

Did you make sure Arthur McGowan is on that list? </reference to a classic FR thread>

[sonofatpatcher2]

Is this the diet Saddam was on in his spider hole?

[diotima]

I use liquid splenda when I cook. I put the powdered stuff in my coffee but granulated splenda has carbs that add up, especially if you are using it in cooking quanities.

A good article about sugar alcohols: Making the case to count sugar alcohols

[Soaring Feather]

Good morning Carlo!

[lysie]

Good morning, carlo, my friend.

[expatguy]

bump

[sauropod]

ty for the ping.

[PGalt]

Thanks for the ping. Will read tonight...off to work.

[carlo3b]

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......Put it in a stocking NOW!!

[Temple Drake]

add me

[SamAdams76]

I have been using Splenda for several months now as a substitute for sugar. I get it in packet form and put it in my tea and coffee. I have maybe 2-4 packets a day on average, once in a while I might have 6 but never more than that. As of yet, we don't use it for baking or anything else. My wife uses it in her iced tea.

I am still not comfortable using it because I don't think it has been around long enough to ascertain long-term health risks. But it's probably better than the sugar-laden diet I used to be on and I'm certainly much healthier these days now that I'm down to my normal weight.

[carlo3b]

Did you make sure Arthur McGowan is on that list?

Great idea.. adding ole Arthur... LOL

LowCarb Swiss Chard Lasagna

• l  Medium to Large head of chard or cabbage
• l  Tblsp. Olive Oil
• 2  Garlic Cloves, minced or pressed
• l  Medium Onion, chopped
• l  Green Bell Pepper, chopped
• 3/4 lb. gr. beef (can also use 1/2 sausage with the beef for a little bit of a kick)
• l  6 oz can Tomato Paste
• l  tsp. dried oregano
• 2 tsp. salt
• l tsp. black pepper
• l cup grated Mozzarella Cheese
• l/2 cup Ricotta or Cottage Cheese
• l/2 cut freshly grated Paramesan Cheese

Preheat oven to 350 degrees.
1) Wash the chard and remove the tough outer leaves. Cut the head in half. Carefully peel back the leaves. trying to keep them in tact; thest will serve as the lasagna noodles.
2) Arrange the individual leaves on a steamer basket or tray and steam until nearly tender, about 3 to 5 minutes.(you can also do this in the microwave.) Set aside.
3) Put the olive oil in a large skillet over medium-high-heat. Saute' the garlic, onion, and green peper until the onion is translucent.
4) Add the ground beef and brown thoroughly. Drain or skim the accumulated fat and water.
5) Add the tomato paste and tomato sauce and seasonings to the mixture and combine well.
6) Coat a 9 X 13 X 2 inch-baking pan with a little olive oil.
Assemble the lasagna:
Line the bottom of a pan with a layer of  leaves. ( I cut in 2" strips - I find they lay platter) Top with half the meat mixture. Add a third of the mozzarella cheese and half of the rocotta cheese. Add another layer of  leaves, and remaining half of the meat mixture, another third of the mozzarella and the remaining half of the rocotta. Top with the remaining mozzarella and finish by scattering the paramesan on top.
Bake covered for about 20 min. Uncover and bake for 5 minutes more.

Per serving: 9 grams carbs.

[SierraWasp]

I ain't inta cookin, but yoo better never, ever take me offa yer ping list, cause you keep the memry of angelic FReeper Angelique alive for me!!!

She would be havin a laff riot over the capture of that born again "Nebuchadnezzer" madman over there in Iwrack!!!

[carlo3b]

Welcome to a healthier life.. :)

LowCarb Asian Soup

A potful every 2 to 3 days could keep the doctor away, and is all you need to drop pounds fast.

• 1 Tbs peanut oil
• 1/4 C chopped ginger
• 1/4 C chopped garlic
• 2 cans (32 oz ea.) plus 2 C chicken broth
• 1/2 C cornstarch
• 1 pkg. (10.5 oz) firm tofu cut in
• 1/4    pieces
• 1 (8 oz) can straw mushrooms
• 1 (8 oz) bamboo shoots, drained
• 1/2 C soy sauce
• 1/4 C rice wine vinegar
• 1 Tbs sugar
• 1 tsp crushed red pepper flakes
• 2 (16 oz) bags frozen oriental veggies
• 1 lb peeled shrimp
• 1/4 C chopped cilantro
• 1 (10 oz) pkg spinach, trimmed and chopped

1) In large pot heat oil over medium heat.  Add ginger and garlic, cook until tender, 3-4 min.
2) Combine 1 C broth with cornstarch until smooth.
3) To pot, add cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil and cook until thickened.
4) Add frozen veggies, shrimp and cilantro.  Simmer until shrimp is just opaque, about 10 min.
5) Stir in spinach until just wilted.
Serve hot, and stay fit!

[KDD]

good info....thanks.

[carlo3b]

Is this the diet Saddam was on in his spider hole?

Naw, he was on the Yuckins diet!.. LOL

 LowCarb Chicken Finger Snacks

I used stir fry cuts but you can trim up breasts or thighs... this makes about 8.

• 1 lb. Chicken tenders
• 1/4 cup crushed hot pork rinds
• 8 or 9 crushed smoked almonds
• 2 tbs crushed walnuts
• 1/2 tsp black pepper
• 1 tbs grated parm. cheese
• 1 tsp paprika
• dash oregano
• 1 tsp parsley
• 1 lg. egg

1) Crush up the nuts first finely. Then add in the pork rinds...Crush finely again.
2) Add in the rest of the stuff (except the egg)and mix well.
3) Beat the egg then dip the chicken in the egg wash, then roll in the mixture.
Set up the fry pan coated with oil (your choice) Make sure it's hot first then...FRY IT UP!!!
They cook quick be careful.. Yummmmmm

[Lil'freeper]

Sucralose (Splenda) is spun from regular sucrose sugar in such away that the body doesn't recognise it, so it is not absorbed. Thus it contributes no calories or carbohydrates in its pure form.

FWIW, two of the hydrogens on the carbon ring are replaced by chlorine atoms.

I've found that Splenda doesn't carmelize as nicely, so it's harder to get baked goods to turn 'golden brown'. And also too much Splenda can be overwhelmingly sweet and leaves a funny, gritty, filmy feeling on the teeth. So I usually cut the Splenda with Sugar Twin, stevia, or rapadura. Rapadura is a true sugar, dried cane juice like the turbinado and succinat, but it is unrefined. All of the trace minerals are left in place. I figure if I'm going to fudge a bit, I'll go with something that has some nutritive value.

[carlo3b]

Bless you my dear FRiend, Angelique is never far from our hearts..What would a food thread be without our Angel... Merry Christmas