Tuesday, July 19, 2011

Half baked ice cream

It got kind of melted while I was photographing it :\


Ben and Jerry's "Half Baked" is my all-time favorite ice cream. They describe it as, "Chocolate and Vanilla Ice Creams with Fudge Brownies and Gobs of Chocolate Chip Cookie Dough". I got the crazy idea to make a healthy-ish version of this.

I made it as follows:
  • Made a batch of vanilla cottage cheese "ice cream" (like I used in the ice cream bars)
  • Mixed in hunks of April's protein cookie dough. This stuff is awesome and really tastes like cookie dough, especially if you add chocolate chips or cacao nibs! Substituting cashew butter for peanut butter makes it even more cookie-like.
  • Made a batch of chocolate cottage cheese "ice cream"
  • Mixed in chunks of 1-carb brownies
  • Swirled the two flavors together
It definitely took some time and effort, but it definitely satisfied that craving!

HALF-BAKED ICE CREAM
Makes about a pint

INGREDIENTS

For the cookie dough ice cream:
  • 1 cup cottage cheese
  • 1/2 tsp vanilla extract
  • 1 tsp stevia extract or equivalent sweetener (basically enough sweetener to equal 3-4 Tbs sugar)
  • 1 Tbs vodka (optional, to keep ice cream soft)
  • 1/2 scoop protein powder (my favorite for this is True Protein milk protein isolate in cookie dough flavor, but any vanilla protein powder would work great too)
  • 1 Tbs nut butter (peanut, cashew, almond, or macadamia would all be great)
  • About a teaspoon of cacao nibs or chocolate chips or chopped up dark chocolate bar (optional but recommended)
For the chocolate fudge brownie ice cream:
  • 1 cup cottage cheese
  • 1/4 tsp vanilla extract
  • 1 tsp stevia extract or equivalent sweetener (basically enough sweetener to equal 3-4 Tbs sugar)
  • 2 Tbs cocoa powder
  • 1/4 cup liquid egg whites or nondairy milk of choice (i.e. almond milk or lite coconut milk)
  • 1 Tbs vodka (optional, to keep ice cream soft)
  • About 1/3 of a batch of 1-carb brownies, thoroughly cooled and cut into cubes
DIRECTIONS
  1. Combine the nut butter, protein powder, and a teaspoon of water. Mix until smooth. If necessary, add more water, a teaspoon at a time, until you have something with a cookie dough consistency. Mix in the cacao nibs or chocolate chunks. Form into small balls and set aside in the fridge.
  2. Puree the remaining ingredients for the cookie dough ice cream together. Freeze in an ice cream maker according to manufacturer directions. Mix in the cookie dough balls and set aside in the freezer.
  3. Puree all the ingredients for the chocolate fudge brownie ice cream together except for the brownie chunks. Freeze in an ice cream maker according to manufacturer directions. Mix in the brownie pieces.
  4. Gently swirl the two ice creams together, being sure not to overmix. If desired, top with extra brownie and/or cookie dough pieces. Eat right away or store in the freezer.

    Monday, July 18, 2011

    Deviled eggs with garlic-stuffed olives


    Lately both the husband and I have been addicted to garlic-stuffed green olives. I was assigned to make a dish from Daily Dish Recipes as per July's Secret Recipe Club. So, when I saw a recipe for deviled eggs with olives, I thought I'd give it a shot using these olives.

    DEVILED EGGS WITH GARLIC-STUFFED GREEN OLIVES
    Makes 12 deviled egg halves

    INGREDIENTS
    • 6 hard-boiled eggs
    • 2 Tbs mayonnaise (homemade olive oil mayo would be ideal here, though I used storebought)
    • 2 Tbs cider vinegar
    • 2 Tbs dijon mustard
    • 1 Tbs finely-chopped garlic-stuffed green olives, plus extra for topping
    • 1/8 tsp curry powder (optional)
    DIRECTIONS
    1. Slice the eggs into half lengthwise. Remove the yolks into a small bowl and mash them until crumbly. 
    2. Mix in the vinegar, mustard, mayo, chopped olives, and curry powder.
    3. Spoon the filling into the whites. 
    4. Top with additional halved or sliced olives.

    Saturday, July 16, 2011

    Bulgogi


    Bulgogi is one of the most well-known Korean dishes. It is comprised of marinated paper-thin slices of beef that are grilled and served in lettuce wraps with various banchan. Lettuce leaves tend to fall apart for wraps, so I use savoy cabbage leaves instead. Additionally, I dramatically reduce the amount of sweetener in the dish. Otherwise my version is fairly traditional. I like to serve it with kimchi, scallions, sesame seeds, gochujang (a type of thick Korean hot sauce; I use it in my hot wings), thinly-sliced fruit (Asian pear or nectarines, depending on the season), and maybe cucumber.

    I live near a Korean market, and they sell pre-sliced beef specifically for bulgogi. I've seen shaved beef at other supermarkets, but it is usually a much fattier cut. You could always buy something like a top round London broil and either slice it yourself or ask the butcher to do so. Alternately, I've made the lettuce wraps with ground beef before. I find loose ground beef to be very messy in wraps so I form them into mini-meatballs when I do this. It makes a nice hors d'oeuvre.


    BULGOGI
    Serves 2-4 as a main dish, more as an appetizer

    INGREDIENTS
    • 1 lb thinly-sliced beef for bulgogi (preferably a lean cut such as top round)
    For the marinade:
    • 3 Tbs tamari or soy sauce
    • 1-2 garlic cloves, minced or pressed
    • 1 scallion, finely chopped
    • 1 tsp fresh grated ginger
    • 2 tsp dark sesame oil
    • 2 tsp toasted sesame seeds
    • 1/2 tsp-1 Tbs sweetener, to taste (honey, coconut sugar, stevia, or Splenda would all work)
    For serving, some or all of the following:
    • Lettuce leaves or Savoy cabbage leaves
    • Kimchi
    • Thinly-sliced Asian pear or nectarine
    • Julienned or sliced scallion
    • Toasted sesame seeds
    • Gochujang
    • Thinly-sliced or julienned cucumber
    DIRECTIONS
    1. Combine the beef with the marinade ingredients. Marinate for a couple hours or overnight.
    2. Broil the beef on high or cook in a very hot cast iron skillet until browned.
    3. Serve in lettuce or cabbage leaves with assorted garnishes.
    Variation: Use ground beef instead of sliced beef.

    Friday, July 15, 2011

    Eastern North Carolina style pulled pork

    Pulled pork with rutabaga faux-tato salad

    I've made a couple different types of barbecue sauce on this blog which provide alternatives to the typical sugar-laden ketchupy stuff. I made South Carolina style mustard barbecue, Texas-style barbecue brisket, as well as a tomato-based sauce using unsweetened ketchup and fresh strawberries. This is another delicious option. In eastern North Carolina, barbecue typically uses a thin sauce comprised of spices and vinegar. This is an ideal base for low-carb, low-calorie pulled pork.

    This recipe is based on one that has been floating around a message board I visit. No one is quite sure where it originated and everyone who makes it usually changes it a bit. So, I can't give credit to the original author, but I can assuredly say that everyone who has made this has loved it.

    EASTERN NORTH CAROLINA STYLE PULLED PORK
    Serves 4-6

    INGREDIENTS
    • Half an onion, thinly sliced
    • 1 pork roast, about 2.5 lbs. Pork butt/pork shoulder is traditional, but you can use lean pork loin if you are watching calories.
    For the spice rub:
    • 1 Tbs unrefined sugar (sucanat) or sweetener of choice (I used a packet of stevia mixed with a drop of molasses)
    • 1 tsp salt
    • 1/4 tsp black pepper
    For the barbecue sauce:
    • 6 Tbs cider vinegar
    • 2 tsp Worcestershire sauce
    • 3/4 tsp crushed red pepper flakes
    • 3/4 tsp sweetener of choice (stevia, Splenda, honey, etc...)
    • 1/4 tsp dry mustard (or 3/4 tsp prepared mustard)
    • 1/4 tsp garlic salt (I didn't have any on hand so I used Adobo seasoning instead)
    • 1/8 tsp cayenne pepper
    DIRECTIONS
    1. Combine the spice rub ingredients and use it to coat the pork roast. Place the onion in the bottom of your slow cooker and put the pork on top.
    2. Combine the ingredients for the sauce. Pour half of it over the pork roast.
    3. Cook on low for 6-8 hours or until it shreds easily with a fork. During the last 30 minutes of cooking, add the rest of the sauce.
    4. Shred the pork with two forks and combine with the sauce and juices in the slow cooker. Serve.

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