Author: Canapes and Chocolate

Coq Au Vin

Coq Au Vin (Low Carb)

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To me Coq Au Vin is the epitome of classic French cuisine – and now I find I can make a low-carb version and enjoy it just as much.  It’s sorta like when you use the holy trinity of French cooking – if you use fresh, good quality ingredients, you have some leeway on making it work for your eating plan. If you look at the true translation of Coq Au Vin, it means “rooster in red wine”, hence the use of Red Burgundy in a typical recipe for this dish.  I made Coq Au Vin the correct way for years, but half the time my sauce would turn the color of purple and even the chicken would have a purple tinge to it.  Mind you it still tasted terrific, but I found it hard to get past my chicken resembling Barney.   So I changed it up a bit and started using white burgundy instead (chardonnay or Chablis) – it both tastes good and looks appetizing as well.

Shrimp Scampi (Low Carb)

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You can only eat so much beef when on a low carb diet, so I want to have a nice variety of seafood to choose from.  Shrimp Scampi is a goody – quick to make, intense flavors, and only 2 carbs per serving.  If you are not on a low carb diet I would serve this over toasted garlic crostini, or an ample serving of linguine.  I on the other hand, will serve mine over spaghetti squash – yum!

BBQ spareribs (Low Carb)

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    I have been spinning the idea of low carb dieting for a couple of weeks now and finally settled down to officially and firmly starting today (after back/forth a bit the last 10 days, which did yield a weight loss of 8 pounds.)   Eons ago I did the Atkins diet, but quickly tired of eating the exact same foods each meal every day (bacon/eggs, salads, etc.).  Since I am committed to eating Low Carb for the next few months, I feel I should also be committed to creating some new and interesting twists on my old recipes, and making them low carb.  Sugar substitutes have vastly improved over the years, and there are a number of really good low carb blogs out there.    The following BBQ sparerib recipe is only 8 carbs per serving, primarily thanks to Splenda Brown Sugar and Heinz Reduced Sugar Ketchup.  The original recipe I grew up with is 51 carbs a serving (2 ribs) –  huge difference, and the taste is almost identical.

Green Goddess sandwich with bacon

Green Goddess Sandwich

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Last day for eating sandwiches, as I leave behind bread for the next few months.  I love bacon and avocado sandwiches and I love Green Goddess dressing – so put them altogether and I am in pig heaven (no pun intended towards the bacon, really).  Goodbye bread, hello low carb.  Will miss this sandwich but all is not lost as I can still enjoy all of the other ingredients on my new food plan (notice I didn’t say “diet” –  am trying to avoid negativity, and diets always remind me of deprivation – Ha!)

Blackberry Clafouti with Saboyan Sauce flavored with Cointreau

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Clafouti is a traditional French dessert with a flan-like batter poured over black cherries, and a delightful dessert in the warmth and sunshine of summer when cherries are in season.  When you use other fruits, such as pears, peaches, apples or berries, it technically becomes a Flaugnarde – which is harder to pronounce and doesn’t sound nearly as sexy – so I made a Blackberry Clafouti! Raspberries are one of my favorite berries, but when I got to the store I found Raspberries cost $9 for a 12 ounce pack, while the blackberries (which looked luscious) were selling for $5 – it was a bit of a struggle as I went back and forth on which to choose,  but guess which berry won!

Carmelized Onion Dip with Chips

Caramelized Onion Dip with Cottage Fried Chips

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Onion dip is readily available at any grocery store silently sitting beside the ranch dip, like an old married couple.   But if you look closely to the ingredient list on the bottom of the tub, you might think twice on taking it home to serve family and friends.  Why?  Just check out some of the ingredients found on the label: trio calcium phosphate, guar gum, xanthan gum, vegetable gum (really needs 3 GUMS?), corn starch, distilled vinegar, sugar, caramel color, onion flavoring, dried onion flakes, dried parsley, malteddexrin, and a whole lot of other things that don’t look either nutritious nor appetizing.   With homemade caramelized onion dip you know exactly what you are eating, and will enjoy pungent flavors of robust onion and garlic with a touch of lemon zest that provides a delightful freshness to this dip.

Orange Salad with Kalamata Olives, Artichoke Hearts and Raspberries

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I want to start off the week with some healthy menus, so looking to salads for lunchtime meals.  I actually don’t like a lot of lettuce in salads, rather use it as the foundation to pile on lots of fresh fruit and vegetables.  The following salad has a nice citrus background, some salty briny flavors with the Kalamata olives, sweetness from the raspberries, and healthy benefits from the artichoke hearts (high in potassium, folic acid and Vitamin C). Because the Kalamata are brined, they contain sodium – so I don’t add any salt to the salad.  I ate a portion of this salad along

Meatloaf with onion

Monday Meatloaf

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Growing up meant Meatloaf on Mondays. I had not made it in years, but am taking a healthier attitude this year in what I eat, which means eat less processed food, and stop picking up junk at a drive-through on the way home. I don’t know why Meatloaf gets a bum rap, as it is considered a staple in most American homes.  May not be elegant, certainly isn’t gourmet, but it has great texture, a ton of flavor and is easy on the wallet. One thing it doesn’t have?  Great looks. 

Crispy Potato Boats

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Not sure why Emma named these potatoes “boats” except that’s what my Mom always called them and this is her recipe.  We had these long before potato wedges became popular and they are wonderful when served with chicken or meatloaf, but are good just all on their own. (Hint: if you are just eating the potatoes, serve them with mayonnaise or Aioli – they become gold at this point).