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.
If you like bacon, you will love the combination of crisp bacon, brown sugar goodness, and crunchy water chestnuts. This is a simple and quick-to-prepare appetizer – a bit of marinating, a bit of baking, and voila you have a sure-fire delicious appetizer with very little effort. I usually marinate the water chestnuts about 2 hours, but if you are pressed for time you can narrow that down to 15 minutes and still have a winner. This appetizer has been around for decades and yet your guests will polish them off like you just invented a new hors d’oeuvre – no matter their age!
Halloween was only last week and yet I have been inundated with ideas on what to serve at Thanksgiving in mail, magazines, reality TV, and of course blogs. OMG the pressure to find the perfect vegetable to serve! Okay, just kidding. No pressure here… but when I went to Whole Foods I found a heaping mass of pumpkins, gourds, and a variety of winter squashes, at which I stopped counting when I hit the number 14.