Tuesday, September 27, 2005

Quiche Time

Autumn is walking in, bringing a crisp breeze and cool days.

A Perfect moment for Quiche.

Not being able to eat flour or sugar , this recipe falls in the "Low Carb category"

Simple Flourless Quiche


6 eggs
1 cup cream
1 cup any cheese you like
1/2 cup bell pepper (green, yellow and red) sliced
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 chorizo sausage diced
1/2 cup cooked bacon
Dash of nutmeg, salt and pepper

Combine all ingredients and pour into an oiled pan.

Bake for 50-60 minutes at 350 degrees, or until knife inserted into quiche comes out clean.


Monday, September 12, 2005

Chocolate cravings

A month and a half ago I had extensive blood work done. The diagnosis was: Pre-Diabetes and Hypothyroidism. I said good bye to sugar and flour, as well as many fruits and vegetables that could worsen my condition.

The thing is I still have chocolate cravings!, so here is my rendering of a "Flourless" Chocolate cake partly inspired by Chocolate and Zucchini's blog .

This is my take on the recipe with substitutes and Mexican ingredient adaptablility:

Flourless and Sugarless Chocolate torte.

6 tablespoons unsalted butter, plus more for greasing the pan
1/2 cup Splenda
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (used Hershey's cocoa)
6 tablespoons dark rum or Marsala (used milk)
1 1/2 cups ground, toasted, blanched almonds
3 , for coating the pan
Melt the butter in a bowl over simmering water. Once the butter melts, whisk in the sugar substitute and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (softly so it won't be scrambled) Whisk in the coffee, cocoa , milk and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.

Transfer the cake mixture to a mixing bowl and set aside.

Preheat the oven to 375 degrees F.

Butter and Splenda (you use a tablespoon of splenda as a flour substitute) a 9-inch round cake pan.

In a separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes (but ckeck anyway when you get to 20 min).

Remove from the oven and allow to cool 30 minutes more. Flip cake over.

The husband loved it, that's a big plus. The texture and taste is brownie like, I haven't done this recipe beforehand when I could use all natural ingredients so I can't compare.

Sunday, September 11, 2005

Numero uno

My first entry...

No photos to show, no recipes to share and lot on my mind, so please be patient.

I do have a doubt.

How do you use Dandelion Greens?

I have been reading in other blogs about them: Slow Trav and Diva Cucina, then suddenly a Dandelion just springs out in a flower pot. So I carefully nip a leaf and eat it, my husband was totally grossed out, he told me it was possibly poisenous, so I told him about my previous reading and gave him a leaf to munch on.

He was not happy at all, but said at the end, it tastes lettucy on the bitter side. I did like it, it left a very fragant after taste, very unlike "normal" lettuce.

So boys and girls, how do I incorporate this to my cooking, suggestions are gratefully accepted.