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As some of you know, I'm a smoker...and my brand is Virginia slims. They always send me coupons in the mail with some sort of little gift or magazine or something. This time it was a cookbook and there are some really cool recipes in here that will work for Low Carb. I'll have to scan in the pictures they show, because the presentation is GORGEOUS.
Parmesan Lace
1 cup (4 oz) finely shredded parmesan cheese
1 tspn coarsely crushed mixed peppercorns (red, green, black)
1/4 tspn dried thyme
1/4 tspn crumbled dried rosemary
Mixed baby greens, as garnish
Toss cheese, peppercorns and herbs in bowl. Spoon tablespoons of mixture, 3" apart, onto parchment-lined cookie sheet; spread gently with fingers into 3" rounds. Bake at 350 degrees until browned, 5-7 minutes. While cheese wafers are still warm and pliable, remove from pan and shape as desired with hands. Top or fill with baby greens.
Makes 16 large or 32 small wafers. Can be made up to 5 days in advance and stored at room temp in airtight container or frozen, layered between waxed paper, in an airtight container up to 2 months.
Festive feta and avacado salsa
2-3 tbspn olive oil
2 tbspn lemon juice
2 cloves garlic, minced
1/4 cup finely chopped parsley
1 1/2 tspn dried oregano leaves
1/8 tspn red pepper flakes
1 cup cubed avacado
1 cup chopped tomatoes
1/4 cup chopped red onion
1/2 cup (2oz) cubed feta cheese
salt and pepper to taste
Mix olive oil, lemon juice, garlic, parsley, oregano and pepper flakes in small bowl; set aside. Combine avacado, tomatoes and red onion in separate bowl; add olive oil mixture and toss. Add feta cheese and toss gently. Season to taste with salt and epepper. Serve in martini glasses or in a serving bowl. Makes 4 servings.
Parmesan Lace
1 cup (4 oz) finely shredded parmesan cheese
1 tspn coarsely crushed mixed peppercorns (red, green, black)
1/4 tspn dried thyme
1/4 tspn crumbled dried rosemary
Mixed baby greens, as garnish
Toss cheese, peppercorns and herbs in bowl. Spoon tablespoons of mixture, 3" apart, onto parchment-lined cookie sheet; spread gently with fingers into 3" rounds. Bake at 350 degrees until browned, 5-7 minutes. While cheese wafers are still warm and pliable, remove from pan and shape as desired with hands. Top or fill with baby greens.
Makes 16 large or 32 small wafers. Can be made up to 5 days in advance and stored at room temp in airtight container or frozen, layered between waxed paper, in an airtight container up to 2 months.
Festive feta and avacado salsa
2-3 tbspn olive oil
2 tbspn lemon juice
2 cloves garlic, minced
1/4 cup finely chopped parsley
1 1/2 tspn dried oregano leaves
1/8 tspn red pepper flakes
1 cup cubed avacado
1 cup chopped tomatoes
1/4 cup chopped red onion
1/2 cup (2oz) cubed feta cheese
salt and pepper to taste
Mix olive oil, lemon juice, garlic, parsley, oregano and pepper flakes in small bowl; set aside. Combine avacado, tomatoes and red onion in separate bowl; add olive oil mixture and toss. Add feta cheese and toss gently. Season to taste with salt and epepper. Serve in martini glasses or in a serving bowl. Makes 4 servings.
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