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Smoked Salmon Pinwheels

Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005

In the old days, I would go out to the buffets and eat my weight in smoked salmon! I especially liked it served traditionally, with capers, cream cheese and onions. The only problem was that the capers and onions always fell off the fork when I tried to eat it all together. This recipe combines all my favorite ingredients in an easy-to-make and easy-to-serve party appetizer!

Prep Time:

5 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• 8 ounces cream cheese, softened (Use 1/3 less fat kind)
• 1 tablespoon fresh lemon juice
• 2 tablespoons diced red onion
• 1 tablespoon chopped fresh basil leaves
• 8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)
• 2 tablespoons small capers, drained
• 1 seedless cucumber, with peel, sliced into rounds the size of crackers

Directions

Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.

On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)

Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.

Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

You might have to be careful....some of the sat fat is kind of high....But of course you can always use SF/Low fat Cool whip/Reddi Whip, or whatever lower fat you want item you want....I sub low-fat/non-fat and eggbeaters wherever I can and they taste just as good.

Low Carb Maple Pecan Pancakes

Recipe courtesy George Stella
Prep Time:

15 min

Inactive Prep Time:

hr min

 

Cook Time:
6 min
Level:

Easy

Serves:

4 servings

Ingredients

• Non-stick cooking spray or butter
• 2 eggs
• 1/3 cup heavy cream
• 1/4 cup water
• 1 teaspoon no sugar added maple extract
• 1/2 cup soy flour
• 2 tablespoons sugar substitute (recommended: Splenda)
• 1 tablespoon wheat (or oat) bran
• 1/4 teaspoon baking powder
• 1/8 cup chopped pecans (walnuts may be substituted)
• Low Carb Fresh Whipped Cream, recipe follows

Directions

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

 

Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

 

Yield: 12 servings
For 1 serving whipped cream:
Calories: 70 grams
Total Fat: 7 grams
Saturated Fat: 5 grams
Carbohydrates: 1 gram
Net Carbohydrates: 1 gram
Fiber: 0 grams

I hope George and Food Network don't mind since I left their credits.......Again, you can sub low-fat where necessary and use eggbeaters!

Eggplant Rolatini Casserole

Recipe courtesy George Stella
8 servings

Ingredients
Eggplant:

• 3 eggs (1/4 c eggbeaters = 1 egg)
• 2 tablespoons grated Parmesan (reduced fat)
• 1 tablespoon water
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 2 medium eggplants

Tomato Sauce:

• 1 tablespoon olive oil (good for you...no sub necessary)
• 2 tablespoons diced red onion
• 2 cloves garlic, chopped
• 1 (14-ounce) can no-sugar-added diced tomatoes
• 1 (8-ounce) can no-sugar-added tomato sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Cheese Filling:

• 15 ounces whole-milk ricotta cheese (reduced fat)
• 8 ounces shredded mozzarella cheese (reduced fat)
• 1/2 cup grated Parmesan  (reduced fat)
• 1/4 cup diced roasted red peppers
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped fresh oregano leaves
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 large egg (1/4 c eggbeaters = 1 egg)

Topping:

• 4 ounces shredded mozzarella cheese (reduced fat)
• 1 tablespoon olive oil (good for you, no sub necessary)
• 1/2 teaspoon dry oregano

Garnish:

• Leaves from 1 bunch of basil, torn into pieces
• Equipment: 9 by 13-inch baking dish

Directions

Preheat oven to 400 degrees F.

Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.

Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.

Turn oven down to 350 degrees F.

 

Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.

 

Make the Cheese Filling: Mix all of the ingredients together in a bowl.

To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.

     

OK, there are lots of recipes on Food Network from George Stella.  I have tried most of them...The sausage and peppers are delicious!  If you like these, go check out the rest or look for his cookbooks.


Enjoy

I have always found pure Low Carb recipes to be problematic because they do not consider calories in th recipes: only carbs.  The recipes then tend to use a lot of butter or heavy cream which skyrockets the calories from fat.

It's like my old joke, "I ate bags and bags of no carb pork rinds and I'm still fat"

All it takes is a little tweeking to make them "unproblematic"....sorry if I didn't specify that need.  I forget sometimes that not everyone can adjust recipes.  His recipes are still very good.  It basically requires using lower fat versions....(edited in red) although George makes most of his recipes more diet friendly...I don't remember any of them having pork rinds.