any recipes that are no carb or low carb?

I am glad you enjoyed the recipe, I like your dough recipe I am going to try it and the peanut butter bars sounds scrumptious I am goint to try those also.

I did enjoy the recipe. Thank you dear lady.

omg!!suddenly my salivary glands started to produce more saliva....lol....foods3x...i love to eat!!!!
i'll try some no bake apple pie coz our oven exploded last week..hahah

Grand hope they work out for you. Post recipes if you can.

GRILLED MARINATED TUNA STEAKS

4 tuna steaks (6 to 8 oz each)

MARINADE:

3 tbsp. of low sodium soy sauce
Juice of 1/2 lime
Zest the lime
1 tbsp. rice vinegar
1 tbsp. sesame oil
Pinch dried red pepper flakes
6 thin slices of peeled fresh ginger (crushed with the back of a knife)
2 cloves of garlic, crushed

Combine marinade ingredients in non-aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour, but not more than 2 hours. Turn once or twice.

Place the marinade in a small sauce pan. Bring the marinade up to a slow boil. Turn the heat down to a simmer.

Bring fish to room temperature.

Grill on preheated grill or broil in preheated broiler 4" from heat.

Baste with the warm marinade, while cooking and turn once.

Cook about 5 minutes each side. Do not overcook the tuna.

Any firm fish can be substituted. Swordfish, salmon or mahi mahi may be substituted for tuna.

I was given this recipe over the weekend to try. I prepared it last night. It was so very grand that I felt like I should share the recipe with everyone here. If you ever tried Culvers cheese curds and like them, I do feel you will like these. From my friend John.


FRIED CHEESE STICKS

1 block of any hard cheese see note.
1/2 cup white cornmeal
1/2 cup of all purpose flour
1/2 tsp of sea salt
1/4 tsp of green Tabasco
1 medium egg, beaten
1 tsp of sour cream
1/2 cup finely grated cheese
Buttermilk

Cut into 1" thick strips just before cooking. Place cheese in freezer for one half hour. Remove the cold cheese just before you are ready to place in hot oil.

Mix batter; add corn meal and flour, salt, green Tabasco, egg, sour cream. Then add buttermilk until at a consistency slightly thinner than toothpaste.

Dip cheese sticks into batter, a toothpick works to handle them.

Carefully place in a pan of hot oil 350 degrees, making sure that oil covers well.

Avoid putting too many at once or they will stick together.
When browned evenly remove and immediately roll in grated cheese. I like to use fresh grated parmesan cheese.

NOTE:
I like the two different types of cheese. Such as sharp cheddar cheese for frying and the parmesan cheese to roll the fried cheese in. Use Mozzarella cheese for frying, and then the parmesan cheese to roll fried cheese in.

Asparagus Frittata Recipe

Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

I tried it and can guarantee it tastes delicious!

Question: Anybody here loves pesto as much as I do? If so, which Basil do you think makes the best tasting pesto?

Making these tomorrow.


SWEET POTATO WAFFLES


3/4 cup of cooked, mashed sweet potatoes
3 eggs beaten
4 tbsp of unsalted butter
1 tbsp of brown sugar (or maple sugar)
1 tbsp of white sugar
1/2 cup of white Ap. flour
1/2 cup of wheat flour
2 tsp. of baking powder
1/2 tsp. of sea salt
pinch of nutmeg or mace
1 tsp. of cinnamon
1 tsp of clove
1 tbsp of orange zest
1/4 cup orange juice
2/3 cup of whole milk (Room temp)
few drops vanilla

Process all ingredients except flour in a food processor or blender until smooth; about 1/2 minute. Add flour and process for 10 seconds.

The batter should have the consistency of thick cream; thin with whole milk if necessary. Batter will thicken upon standing.

Cook in a well-seasoned hot waffle iron according to directions for your waffle maker. An average 7 inch classic waffle takes about 5 minutes to cook in the maker.

Serve topped with sliced bananas and drizzled with maple syrup, if desired.

A nice after dinner treat.


FRIED BANANAS

6 Bananas
Buttermilk Pancake & Waffle mix
Canola oil for frying
Cinnamon sugar
Warm caramel sauce

A quick pleasant after dinner treat.

First, slice up the bananas into quarter pieces. Place in the freezer for ten minutes while you prepare the pancake mix.

Combine pancake mix with water or milk, whichever you prefer.
Dip the chilled not frozen bananas in batter and fry in oil until golden brown.

Lastly, while still hot, sprinkle cinnamon sugar over cooked bananas.

I like to use the caramel sauce used for ice cream.

Plate the bananas on a plate, sprinkle more cinnamon sugar if desired. Then run a pencil size line of caramel along the fried banana. Enjoy.

GINGERBREAD WAFFLES

1/4 cup of white sugar
1 tbsp of brown sugar
2 T butter
2 eggs
2 T shortening or lard
1 tsp of grounded ginger
1/8 tsp of sea salt
1/2 tsp of ground cloves
1/2 cup of hot water
1 1/4 cup of white flour, sifted
1/2 cup of bier rabbit molasses
3/4 tsp. of baking soda
1 tsp of cinnamon

Cream together the butter, shortening or lard, and sugars. Beat the eggs well, and stir into the butter mixture, along with the molasses.

Sift the dry ingredients together onto a sheet of wax paper; pour into butter mixture, mix lightly. Add hot water.

Beat hard to make a smooth batter.

Cook in a pre-heated waffle iron and cook 3-5 minutes. Until waffle is done, to desired color and steaming stops.

Serve with vanilla flavored whipped cream or brown sugar sauce.

This sounds pretty much like a typical Cape Town Lemon Meringue.
The difference is that we would whipp the egg whites to stiff peaks and top the pie with it before baking...

Great idea, I've seen it done that way too I guess that's why I call it lemon pie instead of lemon meringue.

Then I'm forced to shock you even more !!!!
Carrot cake is BEEGGG in Cape Town .... with a glazed lemon frosting!!!

Lemon glaze frosting?! Sounds kinda good actually.

Calamari Diablo

2 pounds calamari - cleaned - see directions below
4 ounces extra virgin olive oil
4 cloves garlic - sliced thin
4 small red onions - sliced in thin rounds
1 small jalapeño - seeded and chopped
1 cup of shitake mushrooms - sliced thin
1 lemon - for juice
1 1/2 cup of diced plum tomatoes
2 ounces dry white wine
4 basil leaves - julienne
1 tablespoon ground oregano leaves
2 tablespoons sweet un-salted butter
Pinch of red pepper flakes
Cracked pepper from the mill - to taste

Cleaning calamari

To clean Calamari:

Remove the spine, cut off the head and eyes and remove the ink sac.
Reserve the tentacles. Cut the very tip off of the tentacles. Clean well.

Slice the tube of calamari into ½ inch rings. Rinse, drain and set aside.

In a sauté pan, on high, heat olive oil until it shimmers.

Then add the, garlic, onions, jalapeño, red pepper flakes, and mushrooms and sauté for 2 minutes.

Add calamari and cook for 3 minutes.
Toss 3 times.

Add lemon juice and tomatoes and cook for 1 minute.

Add wine and cook for 2 minutes.

Add basil, oregano and butter, reduce to a simmer and cook for 3 minutes.

Sprinkle with crack pepper