Low Carb Tastes-like-Pasta Salad

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Low Carb Tastes-like-Pasta Salad

I tried an experiment tonight that worked really well.

I cooked cauliflower till tender, then drained it and stirred it with about half a jar of Contadina Pesto sauce (okay, home-made would have been better, but hey, I had it in the cupboard), and added a small can of sliced olives.

Yum! Tastes like pasta salad! We ate it warm tonight but will have leftovers cold tomorrow.

Katie in Eureka, trying to get back on the LC wagon after a month or so of total abandon.
(6/14/04)

Rhubarb Cream Pie ala Monique

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Rhubarb Cream Pie ala Monique

(metric users are on their own!) LOL

1-1/2 cups sugar
1/4 cup flour
3/4 tsp nutmeg

Add:
3 slightly beaten eggs
and 4 cups rhubarb

Pour into 9" pie pastry shell.
Dot with 2 tbsp butter.
Lattice crust top, flute edge.

Bake 400°F 50-60 min.

I hope I didn't put anyone off by calling it Rhubarb Custard Pie. It's actually Rhubarb Cream Pie, but I swear it *looks* exactly like a custard pie with rhubarb in it. And no, I didn't leave anything out--there is no additional liquid, just what comes from the rhubarb.

Denise
(6/9/04)

Links to Websites with Insect Recipes

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Links to Websites with Insect Recipes
Here are some more recipe sites for those who fancy an invertebrate snack:
http://www.food-insects.com/
http://www.food-insects.com/a%20place%20to%20browse.htm
(the first 20 issues of Food Insects Newsletter -- mealworm quiche, anyone?)

http://directory.infobase-intl.com/Home_Garden/More_Groups/Cooking/Wild_Foods/Insects/
(lots of links, some of which are still active)

http://www.hollowtop.com/finl_html/finl.html
(the website for the Food Insects Newsletter, descriptions of bug cookbooks, some links)

http://www.ent.iastate.edu/misc/insectsasfood.html
http://www.uky.edu/Agriculture/Entomology/ythfacts/bugfood/bugfood.htm
http://www.naturenode.com/recipes/recipes_insects.html
http://www.tenspeed.com/inside/page.php3?ftr=141
http://members.aol.com/keninga/insects.htm
http://www.auburn.edu/~kondota/entomophagy.html
(in which silk pupae are recommended over the larvae)

And so on... there are many more. Ditto for those who want to eat other invertebrates, algae, fungi, and whatnot. Corn smut tamales as a side dish at your next barbecue, perhaps?

--jp, not planning on accepting dinner invitations from any of y'all anytime soon
(6/6/04)

Flourless Chocolate Hazelnut Torte with Frangelico

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Ok, this one not only *does* have chocolate in the recipe, it has hazlenut liqueur in it as well.

Flourless Chocolate Hazelnut Torte with Frangelico

Cake
3/4 cup finely chopped Hazelnuts
2-1/2 oz. unsweetened Baker's Chocolate
3/4 cup SPLENDA® Granular
1/2 cup Plain Bread Crumbs
2 tbsp Corn Starch
1 tsp Baking Powder
1/4 cup Egg Substitute
3/4 cup Brewed Coffee
2 tbsp Vegetable Oil
2 tbsp Unsweetened Applesauce
2 tbsp Frangelico

Glaze
3 oz. Sugar-Free Chocolate
2 tbsp Frangelico

Preheat oven to 350°F. Lightly Spray an 8" cake pan with cooking spray. Set aside.

Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.

Melt chocolate in a small pan over low heat. Set aside.

Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan.

Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.

Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

Makes 12 servings.

Nutrients Per Serving:
Total Calories 170; Calories from Fat 110; Total Fat 12g; Saturated Fat 4g; Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 15g; Dietary Fiber 2g; Sugars 4g; Protein 3g.
Dietary Exchanges: 2 fat, 1 carbohydrate
Recipe courtesy of Splenda, Inc.

Bundt Blessings,
Spiral Crone
(6/6/04)

Chocolate Flourless Hazelnut Cake

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Chocolate Flourless Hazelnut Cake

12 oz. hazelnuts
2 tsp baking powder
6 egg yolks
5/8 cup white sugar
6 egg whites
1 pint heavy whipping cream
1/8 cup chopped hazelnuts, for garnish

  1. Preheat the oven to 325° F (165° C). Grease and flour a 9" springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
  2. In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
  3. In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
  4. Pour into a 9" springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
  5. When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

Makes 12 servings
(I love the little joke at the end.)

Bright Blessings,
Spiral Choloholicwithhazelnutfetishes
(6/4/04)

Maguey Grub (or Silkworms), Toasted Locusts, and Ant Larvae Mole

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Maguey Grub (or Silkworms), Toasted Locusts, and Ant Larvae Mole

I rummaged around in my bookcase and found the following semi-recipe for grub, the maguey grub in this case. The following is from Why We Eat What We Eat, by Raymond Sokolov (a fine book, though it lacks the recipes of the original columns in Natural History magazine).

"These worms (really larvae) are also known as palomillas de maguey (maguey squabs)... or scientifically, Aegiale (Acentrocneme) hesperiaris. The butterfly that produces them [lays] its eggs under the fleshy leaves of the maguey pulquero (Agave salmiana and A. mapisaga)..."

Worm harvesters look for the worms and extract them, whole, from the plant.

"To store the worms they make pouches with the skin of a tender new maguey leaf that looks like parchment and is called mixiote..."

"To cook the worms, people sometimes just put a whole gusano-filled mixiote over coals or hot ashes, or they might must put the worms directly on a bakestone (comal) until they swell and stiffen, turning golden brown and crunchy..."

"Gusanos de maguey are only one of a long list of surviving pre-Hispanic oddments, mostly what we would call vermin... [There] are various algae and pond scum... The list of insects eaten in Mexico then and now is awesomely long."

Locusts are eaten by toasting them and eating them with tortillas and a sauce of chile pasilla. Red ant pupas and larvae are eaten in a special mole with nopal cactus, and so on.


Frying is another possibility. The most amazing things become quite yummy when cooked as fritters.

Grub pakoras, anyone?

--jp, who knows that culling (and eating) the herd is part of raising livestock, and assumes that silkworm ranching has similar requirements 
(6/4/04)

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