Christmas, Hanukkah and Kwanzaa recipes

[Gaelen]

To kick off the year-end holiday recipe collection, I thought I'd link the newly released issue of Low Carb Luxury, December 2006 (http://www.lowcarbluxury.com/magazine/lclnewsvol07-no12.html).

This one has something for everyone's holidays--from Christmas cookies to a Date-Nut bread to a low carb version of rugelach. Enjoy!

[kevinpa]

Kiss Cookies minus the Kiss
yield 2 dozen (1 ecc 1 protein each)

1 cup carbquik
1/2 t. baking soda
1/4 t. salt
1 T. ThickenThin not/Sugar
1/8 cup diabeti sweet brown
1/4 cup crisco green
1/4 cup lc creamy peanut butter
1 egg
1 T. heavy cream
1/2 t. vanilla
1/8 t. sweetzfree (1/2 cup equivilent sweetener)
1 T. diabeti sweet white(for coating)
3 hershey's 1 carb bars(or any LC chocolate bar)

In large mixer bowl, stir carbquik, soda, salt, not/Sugar, and diabeti sweet brown together.
Add remaining ingredients except chocolate and mix at medium speed until well combined, scraping bowl occasionally.
Chill dough 30 mins.
Preheat oven to 375 degrees.
Roll small amounts of dough into 1 inch balls and then roll in diabeti sweet white to coat.
Place on ungreased cookie sheet and bake for 12 minutes or until light brown.
Remove from oven and immediately press chocolate into the center of each cookie.

http://i106.photobucket.com/albums/m273/kevinpa1/kc38.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/kc41.jpg

[Gaelen]

I'm going to add this here, since I find myself pulling out these magazine issues whenever I'm looking for a special holiday dish. Eating Well magazine's December 2006 issue has 42 recipes listed on the cover (there are actually more than 42 recipes inside, counting those in the advertising section) and a whopping TWENTY-FOUR of those recipes are low carb recipes which are completely compatible with Protein Power without any substitutions at all. A few lower-carb flour or vegetable substitutions would make most of the rest of the recipes low-carb friendly as well. If you pick up a copy of the magazine, note that their nutrient index includes full nutrient values and doesn't automatically subtract fiber from carbs...so make sure you subtract fiber to get an accurate ECC per serving.

This is the link to the current issue's table of contents. (http://www.eatingwell.com/news_views/current_issue/dec06_toc.html) The section on swiss chard recipes and the spicy Singapore Chile Crab with Spinach are all moving onto my 'try this' list! The fruit-nut cookies could become a new holiday favorite, too.

And to illustrate just how compatible to low carb eating their holiday ideas can be, here's the link (http://www.eatingwell.com/news_views/current_issue/dec_jan06_index.html) to last year's recipe index, also full of holiday table winners.

[Missy]

Thanks for the link Gaelen! :D Is this a "magazine" that you can BUY outright? Or is it just free 'online'...it looks FABULOUS! :D

AND KEVIN!!!!!! those COOKIES! Oh, I gotta try them!!! That way I can feel like I get to have something myself! Do you have the "counts" on what they'd be "each"?

[Gaelen]

Thanks for the link Gaelen! :D Is this a "magazine" that you can BUY outright? Or is it just free 'online'...it looks FABULOUS! :D

Missy, Low Carb Luxury is an e-zine...if you go to the HOME spot on the website link, you can subscribe and they'll deliver copies to your inbox monthly.

Eating Well is an actual conventional magazine...I get mine in my local supermarket, but you can also get copies in Borders, Waldenbooks, Barnes & Noble, and where ever magazines are available. They've never billed themselves as 'low carb,' but generally at least a third or more, often as many as half of their recipes are on plan, without any ingredient substitutions. And if you do feel comfy subbing in lower carb flours and vegetables, nut flours, etc., you can de-carb most of the other recipes, too.
I have a whole collection of EWs, probably about four years' worth, which I refer to and use all the time. Enjoy!

[kevinpa]

Kiss Cookies minus the Kiss
yield 2 dozen (1 ecc 1 protein each)


Missy carbs and protein is all I ever count.

[Missy]

Thank Gaelen! :D ...it just seems to toooo...well FREE for such a nice product~ :D AND it looks so darn OFFICAL like a real magazine cover! I'm an "old school" kinda girl, ya know!!! lol...but I'm a learnin'! I've gotten Eating Well I time or two before. Thanks for the tips Gaelen!

Kevin! ME TOO!!!!!!!!!! :D Thats ALL I COUNT! :D Thanks for the quoted "counts"...dude~ your the BEST! I'm sorry I missed it!....my eye's OBVIOUSLY WHEN STRAIGHT FOR THE PICTURES!!!!! :o I have to get a couple of ingredients ordered in to make them, but I'm gonna! I don't have the thicken thin or the diabeti sweet white....but I soon SHALL! :D

I'm so happy Kevin that YOUR "out there" for us experimenting away! :D

[ceberezin]

On the subject of Hanukkah recipes, I make latkes entirely using turnips instead of potatoes. They turn out terrific, even my kids like them! Substituting turnips for potatoes in any recipe will do, but i will divulge my own recipe if anyone's interested

[Gaelen]

Cerebezin, I am *always* up for a new latke recipe. ;) Here are some of the ones on the board: latkes and savory pancakes (http://www.proteinpower.com/forum/showthread.php?t=22&highlight=latke)
I make mine out of zucchini, or zucchini and daikon radish, also very good, based on the zucchini latke recipe from the Moosewood Cookbook.

[Gaelen]

This is the appetizer which I'll be taking to Christmas dinner at my brother and sister-in-law's house:

* Exported from MasterCook *

CRANBERRY PRESERVE with BRIE -- 7g protein, 5g ECC

Recipe By : Gaelen/PAS
Serving Size : 12 Preparation Time : 15 min.
Categories : appetizer, holiday, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------------------
8 ounces brie
1 cup cranberries (dried, unsweetened)
1/4 cup golden raisins
1 cup chopped walnuts
1/4 cup raspberries -- pureed
1/4 cup orange juice (unsweetened)
1 teaspoon orange zest -- grated

Bring the brie to room temperature.

Combine the dried unsweetened cranberries and golden raisins with the orange juice and orange zest in a small saucepan, and heat until the dried fruits begin to plump.

Stir in the chopped walnuts and raspberry puree and combine until the nuts are coated and the flavors blend. Remove from heat. Allow the cranberry preserve to cool to room temperature.

Pour the cranberry preserve over the brie, and serve with celery sticks, Dr. Kracker's seeded crackers, or bite-sized pieces of thinly sliced hard salami.
- - - - - - - - - - - - - - - - - - -
Per Serving : 144 Calories; 11g Fat (66.6% calories from fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 120mg Sodium.

Gaelen's notes: This is also excellent served over a round of Saga Baby Blue cheese, or as a festive topping for the traditional nut rolled cheddar or horseradish cheese ball or cheese log. For people who don't like strong flavored cheeses, it's great served over a plain 8 oz. block of softened cream cheese, too.

The original recipe is sold by Wegman's Supermarkets from their gourmet cheese case as a topping for brie. Wegmans' version uses craisins instead of unsweetened dried cranberries, currants and regular raspberry jam. I decided to try to recreate the prepared preserve, couldn't find currants so used golden raisins, used my home-dried cranberries which aren't sweetened, used fresh raspberry puree instead of sweetened raspberry jam, and decided I wanted the hint of orange to brighten it up and give it a holiday cranberry-relish feel although orange flavors aren't on the Wegmans preserve ingredients list. This was a big hit as an on-the-move snack at the last couple of dog shows, but it will be a lovely holiday appetizer, too. It makes at least 12 very generous servings. Enjoy!