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    28 Recipes

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    This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.

    Recipe #476201

    A four fork recipe from Gourmet Magazine, May 2003 I have posted as the recipe was written, but I only used one cup of quinoa to 2 cups of water, and cooked in the microwave as I do white rice (5 minutes on high, 12 minutes on 50% power, stand time of 10 minutes, then fluff gently with chopsticks or a fork). Stove top or rice cooker would work well also. I think with adding a dressing, steaming is unnecessary. I did use mangoes, and loved the taste, but one reviewer suggested substituting apples, cashews and raisins, and I think that might be interesting too when mangoes are unavailable.

    Recipe #425404

    This recipe makes the best baked beans I have ever eaten...period. It comes from and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...

    Recipe #422640

    This is an adaptation of Recipe#168802, in which I use the ABM to make the dough for the loaves, and then I bake the bread in the oven.

    Recipe #419622

    These are the proportions of ingredients from Recipe#168802 that I use to make a loaf of bread in my bread machine.

    Recipe #419620

    This is a recipe from a cooking class taught by Doris Simms over 20 years ago, and it is still a favourite of ours. Doris shared many wonderful recipes. This is untested with low fat ingredients, but I expect that by using them the bread would become too moist and not brown and crisp when baked, and thus would not be as delicious, or beautiful to behold.

    Recipe #418965

    This is part of our traditional Christmas morning breakfast, and is perfect for any brunch when you want to prepare dishes the day before. Of course, you can just assemble and cook, but it is the convenience of having the dish ready to bake, and eliminating the mess in the morning, (and the delicious taste!) which appeals most to me. I indicated that this serves 4, but it will serve 6 if you have other brunch items. The recipe can be doubled and baked in a 9x13 inch pan. I have used this recipe for at least twenty years after taking a Doris Simms cooking class in Ottawa.

    Recipe #405524

    This is a recipe from Bon Appetit, October 1998, one that is so delicious that it needs no tweaking...the combination of these simple ingredients creates perfect kitchen alchemy. Decadent in the extreme, save it for those special occasions when you really want to WOW. One of the many reviews on that site used two capfuls of pure vanilla extract instead of the vanilla bean, but since I used a vanilla bean I can not vouch for this substitution.

    Recipe #352115

    This is an inexpensive and quick family meal. The amount and type of cheese is to your taste...I just took a guess at the amount. The beef and seasonings cook in the time it takes to boil the macaroni, they are mixed together, cooked briefly, and served from the pan.

    Recipe #322703

    This is a quick and delicious recipe that I have changed to suit my family's needs, but feel free to use sugar in the cake, and the optional Mocha Filling and optional Topping which I shall include at the bottom if you want the standard recipe. I have also substituted 7/8 cup of almonds and 1/2 teaspoon almond extract successfully for the hazelnuts. If you prefer, you can use 3/4 cup of Splenda, and eliminate the fructose, but I think it helps with the structure of the cake. I guessed at the weight of the sugar-free instant pudding mix, and the Dream Whip envelope, but I think they are all a standard size...this filling can be used to frost a cake too...just refrigerate after you apply it.

    Recipe #314525

    I use this recipe to top cakes instead of icing, and also use it as a filling for cakes and cream puffs when I am cooking for the diabetics in my family. Any flavour instant pudding can be used to enhance the dessert in question. The number of servings will depend entirely on what you use it for. You can certainly substitute any regular instant pudding mix to give a light creamy topping to any dessert if sugar is allowed.

    Recipe #314496

    This is a recipe from Fare for Friends, a book published as a fund raiser for Interim Place, a hostel for abused women and their children. It is a terrific cookbook. For a family meal I have used pork chops successfully. Also, the pork can be cooked ahead, and the sauce put together at serving time.

    Recipe #314487

    I found this recipe in Fare for Friends, a cookbook published in 1983 to raise money for Interim Place, a hostel for abused women and their children. Of necessity, I have made changes to accommodate a diabetic diet, but will give the original ingredients in parentheses. To further cut down on carbs and calories I usually just line a square serving dish with graham crackers (mine takes nine 2-1/2 inch squares) and eliminate the crust base, but if you don't have restrictions, by all means make the graham/nut base. The original recipe calls for strawberries, but I think any soft berry or fruit would work.

    Recipe #314439

    I found this recipe in the Toronto Star, December 26, 2007, rated one of the best recipes of the year. It is a lovely brunch pizza..."do not use a non-stick skillet for the onions, and don't skimp on the pear; it adds the right touch of sweetness". Preparation time will be longer if using home-made pizza dough.

    Recipe #297743

    I found this recipe in the December Food Section of the newspaper, highlighted as one of the top recipes of the year. It is from The New Whole Grains Cookbook by Robin Asbell. I absolutely loved it, and couldn't stop eating, long after I was full. I always wash quinoa in five changes of cold water, draining between each wash, to be sure to get the bitter coating off, and use recipe#16399 before cooking any recipe using this grain. If you have pre-toasted quinoa on hand (as I usually do), and buy toasted, unsalted pepitas from the bulk food store (as I usually do), you can make this recipe in the time it takes the quinoa to cook...very fast, delicious, and nutritious.

    Recipe #297204

    This recipe (from Bon Appetit) appeared in the cooking section of our paper last Wednesday, and after reading the description, I knew I must make them. They live up to the hype... "there are times when too much of a good thing is never enough, when the entire bag of chocolate chips you have stuffed in the cupboard, ostensibly for baking, only serves to intensify your craving and ratchet up your crazy factor. I'd demand one of these cookies for my last supper. Let's be clear: you don't waste these cookies on your kids. You make them for a dinner party for a bunch of foodie friends"... I even loved the BATTER of these cookies, and the cookies were as delicious, as promised. However, a friend made a batch, substituting some ingredients and they were too cloyingly sweet....using premium dark chocolate is key! The original recipe did not include chocolate chips, and the food writer made the addition of walnuts optional. I added both, but instead of chips, I used chunks of the same quality chocolate that I used in the batter. This was my favourite new recipe this season..chocolate nirvana!

    Recipe #274237

    This recipe was recommended in a book review of "Mangoes and Curry Leaves" aptly subtitled, Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid. I asked in the Recipe Request forum if anyone had the recipe. Thanks to excellent sleuthing by Tasha Leah, I was given a link to the recipe, and I want to share it with anyone who loves Indian food (actually a Sri Lankan recipe). The taste was exceptional, and the meal looked like a plate full of jewels when served with recipe#96944, and recipe#87646. I used roasted beets that I had in the freezer, so the dish was quick and easy to make. With beets abundant and cheap in the markets right now, why not roast some to freeze for making this dish throughout the winter? (Roast in foil, and peel before freezing).(Directions for using precooked beets will be found at the end. I have made minor adjustments to the recipe to suit available ingredients in my area.

    Recipe #253684

    I got this recipe from the food column of our newspaper a long time ago, but I think it was originally from Outspan Oranges. I have made alterations to the recipe, using dry buttermilk powder, and changing the raisins to either dried cranberries or fresh blueberries. The original recipe just cut the oranges into quarters, and blitzed them in the food processor, but I prefer to zest them with a microplane grater, peel off the pith, and chop them finely, reserving the juice to add with the liquids. I often add nuts to the batter as well. If using buttermilk powder, (I use 1/3 cup), mix it with the flour, and add 1 cup of warm water to the wheat bran and let it cool before mixing with the other ingredients.

    Recipe #252666

    A number of years ago I won a Maytag stove by entering this recipe in a Splenda contest. Both my husband and my son are diabetics, and I try to adapt recipes that can fit into their diets. This dessert is tasty enough, and looks elegant enough to be served for any occasion...just vary the optional toppings (listed below) to suit the occasion (ie, mincemeat for Thanksgiving or Christmas, , or simply dust with confectioners sugar if that would work with your carb allowance.

    Recipe #252596

    This recipe was in a free booklet that I picked up at my local health food store. Credit is given to Karen Rysavy, and it apparently beats Keto's version hands down. I have never tried that brand, but I have to say I like this. Because it contains flaxmeal, I keep the mixture in the fridge, and just add some dried cranberries to the portion I am cooking. I make mine in a tall sided bowl in the microwave for about 2 1/2 minutes, but microwaves vary, so watch closely to prevent boil overs. The nutritional analysis with the recipe indicates 7g carbs, 4g fiber, 9g protein, 10g fat, 150 calories per serving

    Recipe #221284

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