cooking helps me loose weight..cooking challange anyone?

[not2late]

Well, I brought the low carb version of Sheila Lukins' candied yams. They gobbled it up---was even asked for the recipe. I didn't have time to buy the meringues, so I just topped it with chopped pecans.

[NulloModo]

Not2Late -

I dropped by a new Asian market the other day, and found those soy-puffs, so I picked up a box of them.

I wasn't quite sure how to prepare them, so I baked on a sheet till crispy, then cut a couple in half and placed a bit of onion and cream cheese inside, then closed them back up.

Quite tasty I must say, actually, I thought they tasted a lot like Crab Rangoons.

[not2late]

Not2Late -

I dropped by a new Asian market the other day, and found those soy-puffs, so I picked up a box of them.

I wasn't quite sure how to prepare them, so I baked on a sheet till crispy, then cut a couple in half and placed a bit of onion and cream cheese inside, then closed them back up.

Quite tasty I must say, actually, I thought they tasted a lot like Crab Rangoons.

I'm lazier than you---I just eat them out of the bag! On those days I feel like doing some work, I've stuck them in the microwave to warm up alittle or in a toaster if they are those thinner kind in the freezer section. They are a little chewier thatn real bread, but I think that difference is similar to white bread vs. a whole grain artisanal loaf.

In classic preparations, they are sliced and added to stews or soups.

You can make your own. Just cut a block of tofu and deep fry the chunks.

I had directions around here about a year ago on freezing tofu. Anyhow, you take a block of tofu, freeze it for 48 hours. Defrost it. The texture will become bread-like/spongy. Wrap the defrosted tofu in paper towels and put a weight on it, like a can of veggies. Let it press for about 30 minutes. Remove the can and the paper towels, slice it into whatever shape you want. I pan fry it for toast slices or croutons. you can even crumble the block and use it along as a ground meat extender or substitute.

[Heidi3]

soy puffs huh? how could I have missed them???

you guys I suck at my own contest!....I made real dinner rolls for Tday and just did not eat them....It was fun to feel the dough smell them bake and watch them be enjoyed.....and I did not die..... :nono

[not2late]

soy puffs huh? how could I have missed them???

you guys I suck at my own contest!....I made real dinner rolls for Tday and just did not eat them....It was fun to feel the dough smell them bake and watch them be enjoyed.....and I did not die..... :nono

I bake for family and friends too. Eventhough I don't eat the stuff anymore, I get a good work out from kneading the dough. Pounding away at the dough is very mentally therapeutic too.

And you're right about enjoying people enjoying your work.

[Heidi3]

yeah that is it the bread dough work out....knead to the music!!!.....I love the feel of dough....and yes when I wail on it I feel better....I have been a bit pent up lately! maybe I should go make bread!

[NulloModo]

Nurselady:

I just had success with my O'So'Lo project, they taste great. However, they contain flax (but really do not taste at all flaxy) but since that is a requirement of yours, I will now be trying to find a recipe, maybe a variant of the one I used for the rolls, which would fit your dinner roll challenge.

[Heidi3]

Nurselady:

I just had success with my O'So'Lo project, they taste great. However, they contain flax (but really do not taste at all flaxy) but since that is a requirement of yours, I will now be trying to find a recipe, maybe a variant of the one I used for the rolls, which would fit your dinner roll challenge.

I will try again as well!....one more time...maybe these will not be like ping pong balls!!

[NulloModo]

What recipe did you use that produced golf balls?

I tried variations on Scotts recipe every night last week, and kept failing miserably, in the end, I found out my issue was I wasn't kneading the dough enough. I also switched to bottled instead of quick-rise packet yeast, I think that might have helped too.

[Heidi3]

What recipe did you use that produced golf balls?

I tried variations on Scotts recipe every night last week, and kept failing miserably, in the end, I found out my issue was I wasn't kneading the dough enough. I also switched to bottled instead of quick-rise packet yeast, I think that might have helped too.

it was a home made no recipe I used gluten with yeast salt and soy flour and they were hollow and crispy taste just like plastic!!! no hope with this effort!....I will try again I am heading out of town next week so this may have to wait!....

[NulloModo]

Ah, I see. The more I think about it, the more I think the mystery bag of frozen seeds in my freezer might have been sesame seeds and not flax. If they were, that might explain the lighter ground color than what I was expecting, and the lack of flaxy taste (although they could have just been good flax seeds). I am going to have to try the recipe with what I know are sesame and what I know are flax again now to see how it comes out. Either way the net carbs should be low.

[da Walnut]

Sugarfree Marshmallow Creme and Sugarfree Marshmallows
Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, 1993

3 Envelope unflavored gelatin
1/4 cup Cold water
3/4 cup Boiling water
3 tbsp Granulated sugar replacement
**OR** granulated fructose
1 tsp White vanilla extract
3 Egg whites

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

TO FORM THE MARSHMALLOWS:
Fill 13x9x2-inch pan with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow creme into the molds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

OPTIONAL - MARSHMALLOWS:
Lightly grease and flour 13x9 inch baking pan. Pour marshmallow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size.

YIELD: 4 cups
EXCHANGE, 1 cup: negligible
CALORIES, 1 cup: 11
CARBOHYDRATES, 1 cup: negligible

[*Lori*]

What a nice idea for a challenge! But I have a question, are we only doing one "food want" at a time?

[not2late]

Walnut: thanks for that recipe. It's something I might try.

Lori: I'm not sure how nurselady and Nullo are running this thread..... ensive

[Heidi3]

What a nice idea for a challenge! But I have a question, are we only doing one "food want" at a time?

no real rules enjoy yourself what did you have in mind?...I just thought we could toss something like dinner rolls out and then go for it....