The Omlete

French Silk Dream

Once upon a time, in a dream far away... there was pie. I like pie... who doesn't. Wait it wasn't a dream it was IHOP on Colorado Blvd in Denver.  That would be International House of Pies. Oh my they had everything. Oh French Silk... Chocolate clouds, dreamy creamy...
A girl, a pie, Soul Train playing on the TV... what I wonderful dream....

INGREDIENTS

CRUST

• 30 chocolate wafers, (see Tip)
• 2 tablespoons chopped pitted dates
• 2 tablespoons water
• 1 tablespoon canola oil
• 
  

FILLING

• 1 tablespoon brewed coffee
• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 large egg
• 1/2 cup low-fat milk
• 8 tablespoons packed light brown sugar, divided
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
• 1/2 teaspoon cream of tartar

PREPARATION

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

From EatingWell:  September/October 2008, October 1997, The Essential EatingWell Cookbook (2004)

Almond Torte with Chocolate Sauce and Cherry Garnish

Am I really going to make this? Honestly I'm not sure. sounds interesting, and  I like the idea of this being sugar free. Well have fun with it. Find more sugar free/low carb recipies at Atkins.com.

Ingredients

 1 Cup blanched whole almonds
 1 Serving Atkins Cuisine™ Bread **
 1 Teaspoon baking powder
 1/8 Teaspoon cream of tartar
 1 cooking spray
 5 large eggs, separated
 1/2 Cup granular sugar substitute (sucralose), divided
 2 Ounce-weights unsweetened chocolate, coarsely chopped
 1/3 Cup sugar-free hazelnut syrup
 6 Tablespoons heavy cream
 2 Tablespoons water
 1 1/2 Cups sweet cherries, pitted and coarsely chopped

Directions


This recipe uses Atkins Cuisine™ Bread (see recipe) which has 1.5g NC per slice.**



Heat oven to 350°F.



Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely. Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground.



Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, and then dust with about 1 teaspoon of the crushed almonds.



Combine 5 egg yolks and 1/4 cup of the granulated sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Beat 5 egg whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute (reserving 1 teaspoon for the whipped cream garnish) and beat until stiff peaks form, about 3 minutes.



Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.



Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate.



Combine chocolate, hazelnut syrup and 2 tablespoons cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in 2 tablespoons of water. In a bowl, whip 4 tablespoons cream to soft peaks with 1/2 teaspoon granulated sugar substitute.



To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add thawed cherries alongside.



** If you can't make, or don't have access to  use a low carb bread with 1.5 net carbs. look for item in your local health food store.

Mexican Potato Hash with Poached Eggs

This is really good., and with a few added ingredients, like fruit or sliced veggies you have full meal.

Ingredients


4 cup(s) water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
2 lbs  new potatoes, shredded
1/2  cup fat free salsa
1/2 cup low-fat shredded Cheddar cheese


Instructions

Preheat broiler.

In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.

Carefully crack eggs into 4 separate small-size bowls (yolks should remain intact). Add eggs to saucepan one at a time, and simmer until egg white is cooked and yolk starts to solidify, about 2 minutes. Remove poached eggs with a slotted spoon; set aside.

Heat oil in a large oven-proof skillet over medium-high heat. Add potatoes and saute until golden brown, stirring frequently, about 3 to 5 minutes. Add salsa and cook to heat through, about 1 minute. Top potatoes with poached eggs and sprinkle with cheese.

Place pan under broiler and broil until cheese melts, about 1 minute. Serve hot. Yields about 2/3 cup potato hash and 1 egg per serving.


See original recipe at:
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=60601

Scottish Shortbread

FAMOUS SHORTBREAD RECIPE 3 (cinnamon and almond flavour)

This past December, for my birthday, I received a box of cookbooks.  (of course), What was special about these cookbooks? They belonged to my Grandmother.
two are little booklets and one, was "her" cookbook. It's just a little notebook stuffed full of newspaper clippings, her recipes. (it's so cool to have things in her handwriting)



Makes around 16 pieces

1 cup butter
1 cup sugar
1 teaspoon almond extract
1 egg
3 cups sifted flour
powdered sugar
cinnamon


Method

Cream butter and sugar.

Add almond extract and egg; beat well.

Blend in flour.

Turn dough out onto a lightly floured board;

knead until smooth.

Roll out to piecrust thickness then cut into shapes.

Place on a greased baking sheet; prick with a fork.

Bake at 275 degrees for about 20 minutes, or until lightly browned.

While still warm, roll in powdered sugar; sprinkle with cinnamon.

Chocolate Pie with Coconut

Ingredients

2 cups milk
1/4 cup butter or margarine, softened
3 oz unsweetened baking chocolate
1 cup coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons vanilla
3 eggs, slightly beaten
1 cup frozen (thawed) whipped topping


Directions
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

Shirred Eggs with Black eyed pea Salsa

From SELF October 2011

Let's have brunch. It's Sunday. This looks really good. Tell me what you think.

ingredients

1 slice (2 ounces) thick bacon
1 cup chopped onion
10 ounces frozen chopped collard greens, thawed and drained
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 can (15 ounces) black-eyed peas, rinsed and drained
1/2 cup diced green bell pepper
1/2 cup diced tomato
2 tablespoons chopped fresh chives (or parsley)
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small green chile, chopped (optional)
Vegetable oil cooking spray
4 large eggs
4 tablespoons 1 percent milk

preparation

In a skillet, cook bacon over medium heat until crisp; drain on paper towel; chop fine. Drain all but 1 teaspoon bacon drippings from skillet. Heat over medium heat. Cook onion, stirring, 3 minutes. Add collards, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, 3 minutes. Stir in bacon; turn off heat. In a bowl, combine peas, bell pepper, tomato, chives, juice, vinegar, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and chile, if desired. Heat oven to 375°. Coat 4 gratin dishes with cooking spray. Divide collards evenly among gratins; make space in center of collards for eggs. Crack 1 egg and gently pour into 1 gratin; repeat with remaining eggs and gratins. Spoon 1 tablespoon milk over each egg. Bake, covered loosely with foil, until egg whites are cooked through, 10 to 15 minutes. Spoon pea salsa onto eggs; serve.
add your own note


Read More http://www.epicurious.com:80/recipes/food/views/Shirred-eggs-with-Black-Eyed-Pea-Salsa-and-Collard-Greens-367793#ixzz1nVrPn9v4

Hot Sour Soup

Ingredients


5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves


Directions


Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving


* Search under the "Cooking baking supplies"  tab for these items, or they are available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Read More http://www.epicurious.com:80/recipes/food/views/Chinese-Hot-and-Sour-Soup-231354#ixzz1lzdUKUJl

Huevos Rancheros

Ingredients:

2 low carb tortillas 1 tablespoon canola oil 3 tablespoons chopped red bell peppers ¼ cup green onions ½ jalapeno 4 large eggs, beaten ½ teaspoon salt ¼ teaspoon chili pepper 2 servings Salsa Cruda  (recipe yo follow below)

Directions:

1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.
2. Add oil, red pepper, green onions and jalapeno pepper to skillet. Sauté until vegetables are softened, about 4 minutes.
3. Add eggs, salt and cayenne pepper and sauté stirring occasionally, until eggs reach desired consistency.
4. Divide eggs on tortillas; gently roll up tortillas, and top with salsa. Serve immediately. * use a low-carb tortilla (with 9 g NC or less per serving) 

Salsa Cruda

Ingredients:

4 medium tomatoes, seeded and chopped ¼ cup extra-virgin olive oil 3 tablespoons chopped fresh basil 1 tablespoon red wine vinegar 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon pepper

Directions:

1. Combine tomatoes, oil, basil, vinegar, garlic, salt and pepper in a medium bowl.
2. Let stand 30 minutes before serving.

Panettone

Ingredients


1/2 cup (1 stick) unsalted butter, softened
2 eggs
3 egg yolks
3 1/2 cups all-purpose flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked in warm water for 1 hour and drained
2 oranges, zested
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda

Directions

Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.

Sopapilla Cheesecake

This is an office party favorite. 


Ingredients


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4.Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Corn Pudding

Ingredients


5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

Directions

1.Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

2.In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

3.Bake for 1 hour.

Corned Beef Hash and Eggs.

Ingredients

• 6 large potatoes, peeled and diced
• 1 (12 ounce) can corned beef, cut into chunks
• 1 medium onion, chopped
• 1 cup beef broth
• salt to taste
• 6 large whole eggs
• hot sauce (optional)

Directions

1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, 
2. Divide Mixture into 6 ramekins or custard dishes. crack an egg on the top of each. Bake 5 minutes at 350 or until egg is set.
3. Carefully take them out of the oven. they will be hot.
4. Try serving with a dash of hot sauce.

Poached Egg and Canadian Bacon

Frisée Salad with Poached Egg and Canadian Bacon

Makes 4 servings

From WeightWatchers.com

Ingredients

• 6 cups torn frisée leaves, cleaned and dried
• Cooking spray
• 4 oz Canadian bacon, chopped
• 4 tsp olive oil
• 2 medium shallots, thinly sliced into rings
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1/4 cup white wine vinegar
• 4 large eggs
• Cracked black pepper, to taste

Instructions

• Place the frisée in a large bowl; set aside.
  
• Spray a large nonstick skillet with cooking spray and set over medium heat. Add the Canadian bacon and cook until crisp, stirring often, about 4 minutes. Transfer to the bowl with the frisée.
  
• Place the skillet back over medium heat and swirl in the olive oil. Add the shallots; cook, stirring often, until softened, about 2 minutes. Stir in the mustard and Worcestershire sauce; scrape up any browned bits in the skillet for a few seconds. Pour in the vinegar; bring to a full simmer.
  
• Pour this shallot-laced dressing over the frisée and Canadian bacon, scraping everything out of the skillet and into the bowl. Toss well and divide among 4 plates.
  
• Fill a large high-sided skillet or sauteuse pan halfway with water; bring to a boil over high heat. Reduce the heat to low so the water barely simmers. Crack an egg into a small ramekin or custard cup, then slip the egg into the water. Repeat that with the other 3 eggs in separate spots in the water. Cook for 5 minutes undisturbed. Pick up 1 poached egg at a time with a slotted spoon, draining off any excess water and set it on top of a salad. Sprinkle the salads with cracked black pepper to taste.
  
• Serving size: 1 1/2 cups salad and 1 poached egg