(Raven's Take on Nancy Elle's Classic)
This Pizza is awesome! Good cold, too!
Pre-heat oven to 450 degrees.
For the Crust:
In a large bowl combine:
4 cups shredded mozzarella
2 Cup Cheese, cheddar , 1 cup, shredded
5 LARGE eggs
1 tablespoon Kraft's Parmesan Cheese (in the box)
½ tsp Granulated garlic
½ tsp Oregano
½ tsp onion powder
½ Basil
Use baker's parchment to line a 13 x 9 x 2 inch baking pan, then pat mixture into a thin even layer. Spread mixture to the edges-- pat down with fingers, to ensure an even thickness. Trim excess parchment paper from pan with scissors.
Bake at 450 for 20 to 30 minutes on your middle rack.
When crust is browned and crisp at the edges, remove from oven and let cool.
For the Toppings:
Crumble 1 lb Chorizo in pan, cook at low-med heat until done, drain, and crumble some more into smaller pieces.
Caramelize Onions on low heat in olive oil. Remove when browned. Add chopped broccoli, chopped mushrooms, and zucchini to pan. Cover with lid, until broccoli is a bright green and zucchini is tender-crisp. Remove from heat.
Spread pizza crust with the salsa, and place toppings on pizza. Smother with Mozzarella cheese.
Place under broiler on Lo, until cheese is just beginning to brown.
The recipe above is only one variation on a theme-- one can make a white Pizza, using Low Carb Alfredo sauce, or Pizza Carbonara using a good Marinara-- I've also made a heck of a Pesto, Spinach, Mushroom and Roasted Chicken Pizza using the same crust. Varying your spice can make a big difference.
TTL Grams Per Entire Pizza Crust: 19.7 grams carbs
1.31 grams carb per slice
2.62 grams carb for 2 slices
Toppings: 12.97 ttl grams
35.67 grams carb per entire recipe
2.3 per piece
4.756 grams for two pieces
6.9 per Three pieces
Wednesday, May 21, 2008
Wednesday, May 7, 2008
RAVEN'S PIZZA HUT (ish) PIZZA CRUST
(Raven's Take on Nancy Elle's Classic)
Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.
Mix all ingredients together in a large bowl
Heat oven to 450 degrees.
Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.
Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.
When done, set out to cool. Loosen the crust on the parchment paper.
Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.
Place toppings of your choice on the pizza--
Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination!
Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.
Remove from oven and sprinkle with grated Parmesan cheese.
My Housemates were apparently quite wowed by this recipe.
*notes:
This Pizza heats up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling.
Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.
Mix all ingredients together in a large bowl
Heat oven to 450 degrees.
Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.
Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.
When done, set out to cool. Loosen the crust on the parchment paper.
Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.
Place toppings of your choice on the pizza--
Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination!
Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.
Remove from oven and sprinkle with grated Parmesan cheese.
My Housemates were apparently quite wowed by this recipe.
*notes:
This Pizza heats up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling.
Wednesday, April 23, 2008
Pasta Fixes
Cheesesteak Manicotti (my tweak)
Ingredients
8 Steak-ums/minute steaks
Ricotta Cheese (15 oz Container)
1 egg
2 cups of Shredded Mozzarella cheese
1/3 cup of Parmesan grated cheese
1 Tablespoon Dried Parsley flakes
small pinch of Salt and pepper
1 Cup of Low carb Tomato Sauce
**Preheat oven to 350* Fry up the 8 minute steaks and let them drain on paper Towels.
1. In a medium bowl, combine: Ricotta Cheese, egg, Mozzarella Cheese, Parmesan Cheese, Parsley flakes and salt and pepper.
2. Lay one Steak-um flat. Place about 3 heaping tablespoons of the Filling mixture on one side of the Steak-um. Roll it up. Place it in a 8X8X2 Glass baking dish.
3. Repeat until all 8 Steak-Ums are filled and in the baking dish (you will have leftover filling).
4. Pour 1 Cup of Tomato Sauce on top of the Casserole.
5. Cover with Aluminum Foil and bake for about 25 Minutes.
6. Remove from Oven and let Sit for a few minutes (for the filling to set)
It's now ready to serve.
Chicken-Zucchini Version
Ingredients
4 boneless skinless chicken thighs (pounded thin between sheets of waxed paper)
8 thin cut sirloin tip steaks (Also pounded thin)
Ricotta Cheese (15 oz Container, drained)
1 egg
2 cups of 6 cheese blend.
1/3 cup of Parmesan grated cheese
1 med. zucchini (shredded and squeezed dry)
small pinch of Salt and pepper
1 Jar of 4 cheese spaghetti sauce
I put the filling together subbing zucchini for parsley.
Then, sauté the steaks and thighs.
Spoon (carefully) filling into the steaks.
Put the the rest of the filling between chicken thighs and cover with the rest of the sauce.
Baked one hour. Cover with foil.
Monday, April 21, 2008
Michael Moore Endorses Obama
Monday, April 21st, 2008
My Vote's for Obama (if I could vote) ...by Michael Moore
Friends,
I don't get to vote for President this primary season. I live in Michigan. The party leaders (both here and in D.C.) couldn't get their act together, and thus our votes will not be counted.
So, if you live in Pennsylvania, can you do me a favor? Will you please cast my vote -- and yours -- on Tuesday for Senator Barack Obama?
I haven't spoken publicly 'til now as to who I would vote for, primarily for two reasons: 1) Who cares?; and 2) I (and most people I know) don't give a rat's ass whose name is on the ballot in November, as long as there's a picture of JFK and FDR riding a donkey at the top of the ballot, and the word "Democratic" next to the candidate's name.
**
To see rest of article, go here.
http://www.michaelmoore.com/words/message/index.php?id=225
My Vote's for Obama (if I could vote) ...by Michael Moore
Friends,
I don't get to vote for President this primary season. I live in Michigan. The party leaders (both here and in D.C.) couldn't get their act together, and thus our votes will not be counted.
So, if you live in Pennsylvania, can you do me a favor? Will you please cast my vote -- and yours -- on Tuesday for Senator Barack Obama?
I haven't spoken publicly 'til now as to who I would vote for, primarily for two reasons: 1) Who cares?; and 2) I (and most people I know) don't give a rat's ass whose name is on the ballot in November, as long as there's a picture of JFK and FDR riding a donkey at the top of the ballot, and the word "Democratic" next to the candidate's name.
**
To see rest of article, go here.
http://www.michaelmoore.com/words/message/index.php?id=225
Sunday, April 20, 2008
Raven's Dirty “Cauli-Rice”
Ingredients:
2 large heads cauliflower
1 pound cooked ground turkey, lamb, beef, or ground pork or a combination of the ground meats + plus a couple of cooked chicken livers and/or chicken giblets, cooked and chopped fine
2 or 3 links nitrate free, sugar free Andouille sausage, chopped
2 stalks green onion
1 med stalk celery, chopped med
6-10 med crimini mushrooms, chopped fine
2 tablespoons butter
1 ½ teaspoons cajun seasoning
1/2 teaspoon Splenda
1 tablespoon paprika
1 tablespoon granulated garlic
olive oil
Here's what I did:
I grated the cauliflower in a cheese grater, then sauteed it in the olive oil and half the butter 'till tender. Then I added the other seasonings and ingredients and sauteed till everything was done. (Tender, tasty!)Add the second half of the butter last. Creamy and luscious.
By the way-- this is great with a handful of fresh crab, shrimp, crawdaddy, pine nuts or all of the above. For a real neat twist, add a handful of crushed pork cracklin's. Not Pork rinds-- *Cracklin's*. There's a difference. I like to bake up some chicken, drain the grease, and smother the chicken with the dirty "rice"-- and then bake it for about 30 minutes at 350. Serve hot.
2 large heads cauliflower
1 pound cooked ground turkey, lamb, beef, or ground pork or a combination of the ground meats + plus a couple of cooked chicken livers and/or chicken giblets, cooked and chopped fine
2 or 3 links nitrate free, sugar free Andouille sausage, chopped
2 stalks green onion
1 med stalk celery, chopped med
6-10 med crimini mushrooms, chopped fine
2 tablespoons butter
1 ½ teaspoons cajun seasoning
1/2 teaspoon Splenda
1 tablespoon paprika
1 tablespoon granulated garlic
olive oil
Here's what I did:
I grated the cauliflower in a cheese grater, then sauteed it in the olive oil and half the butter 'till tender. Then I added the other seasonings and ingredients and sauteed till everything was done. (Tender, tasty!)Add the second half of the butter last. Creamy and luscious.
By the way-- this is great with a handful of fresh crab, shrimp, crawdaddy, pine nuts or all of the above. For a real neat twist, add a handful of crushed pork cracklin's. Not Pork rinds-- *Cracklin's*. There's a difference. I like to bake up some chicken, drain the grease, and smother the chicken with the dirty "rice"-- and then bake it for about 30 minutes at 350. Serve hot.
Friday, April 18, 2008
“Elegant Chicken” , Raven's Version
This is my version of a recipe from Sharron Long's “Extreme Low Carb Cuisine”.
I used:
5 lbs of boneless, skinless chicken thighs
2 tablespoons Hungarian Paprika
2 tablespoons granulated garlic
a couple of pinches salt
1 teaspoon freshly ground black pepper
1 pound bacon cut into 2 inch pieces
1 pound sliced Colby Jack cheese
one medium Walla Walla onion, chopped fine
6-10 Crimini mushrooms coarsely chopped
Rinse chicken, and place into large baking dish (I used a roast pan) sprinkle with all seasonings, then lay bacon slices over all of the chicken. Take half the Colby Jack slices, cut in halves and layer over the bacon.
Bake at 350 degrees for one hour.
In a med saucepan, heat butter until clarified, not frothy, and add chopped mushrooms and /or garlic and onions. When onions are starting to caramelize add ½ cup half and half or heavy cream. Bring to a very low boil, turn down heat and add the rest of the Colby jack cheese, slowly. Stir slowly over low heat till you have a sauce. Cover and simmer on very low heat, stirring occasionally.
Take chicken out of oven and drain grease out of pan. Ladle the sauce over the chicken, and return to the oven. Bake for another ½ hour. Serve hot.
YUM!
I used:
5 lbs of boneless, skinless chicken thighs
2 tablespoons Hungarian Paprika
2 tablespoons granulated garlic
a couple of pinches salt
1 teaspoon freshly ground black pepper
1 pound bacon cut into 2 inch pieces
1 pound sliced Colby Jack cheese
one medium Walla Walla onion, chopped fine
6-10 Crimini mushrooms coarsely chopped
Rinse chicken, and place into large baking dish (I used a roast pan) sprinkle with all seasonings, then lay bacon slices over all of the chicken. Take half the Colby Jack slices, cut in halves and layer over the bacon.
Bake at 350 degrees for one hour.
In a med saucepan, heat butter until clarified, not frothy, and add chopped mushrooms and /or garlic and onions. When onions are starting to caramelize add ½ cup half and half or heavy cream. Bring to a very low boil, turn down heat and add the rest of the Colby jack cheese, slowly. Stir slowly over low heat till you have a sauce. Cover and simmer on very low heat, stirring occasionally.
Take chicken out of oven and drain grease out of pan. Ladle the sauce over the chicken, and return to the oven. Bake for another ½ hour. Serve hot.
YUM!
Sunday, April 13, 2008
Recipe Review: Elegant Chicken
Book: Extreme Low-Carb Cuisine
(250 Fabulous Recipes With Virtually No Carbohydrates!)
Author: Sharron Long
Recipe: Elegant Chicken , page 202.
Serves 8, Carbohydrates 2 grams, Effective Carb Count 1 gram, Protein 23 grams, Fat 28 grams, calories 356
This is basically chicken topped with bacon slices, cheese and served with a mushroom /cheese sauce poured over it.
I made this recipe last night with a few differences: I used boneless/skinless chicken, and Colby Jack cheese instead of Swiss.
It's pretty easy to make, and the recipe can easily be doubled.
This was flipping YUMMY! My house-mates were wowed, and I don't think I'll have leftovers very long.
The one thing I'd say to watch out for is too much grease. I drained the chicken/bacon and then carefully ladled the cheese sauce over it. There was plenty of sauce, and the chicken was very rich. I served it with Cauliflower "Dirty Rice".
Really nice dinner. I'm taking some for lunch today!
(250 Fabulous Recipes With Virtually No Carbohydrates!)
Author: Sharron Long
Recipe: Elegant Chicken , page 202.
Serves 8, Carbohydrates 2 grams, Effective Carb Count 1 gram, Protein 23 grams, Fat 28 grams, calories 356
This is basically chicken topped with bacon slices, cheese and served with a mushroom /cheese sauce poured over it.
I made this recipe last night with a few differences: I used boneless/skinless chicken, and Colby Jack cheese instead of Swiss.
It's pretty easy to make, and the recipe can easily be doubled.
This was flipping YUMMY! My house-mates were wowed, and I don't think I'll have leftovers very long.
The one thing I'd say to watch out for is too much grease. I drained the chicken/bacon and then carefully ladled the cheese sauce over it. There was plenty of sauce, and the chicken was very rich. I served it with Cauliflower "Dirty Rice".
Really nice dinner. I'm taking some for lunch today!
Friday, February 22, 2008
Raven's Amazing Sausage Mushroom Gravy
I made this gravy to go over Chicken-Fried Steak-- yummmmy!!!!
Ingredients:
2 tablespoons grease and drippings from fried meat (ex.,fried chicken, or Chicken Fried Steak.)
¼ pound ground sausage, made into 4 patties
4 mushrooms, sliced thin
½ cup heavy whipping cream
¼ cup grated (Kraft's in canister) Parmesan Cheese
Method:
Saute sausage patties till brown on one side, add mushrooms.
Finish sautéing till sausage is done, and mushrooms are browning.
Chop sausage into small bits with spatula.
Drain the grease from the pan, lower heat.
Pour in heavy whipping cream slowly, then add Parmesan cheese.
Stir till smooth, thick and brown. Add more cream if sauce is too thick.
Pour over meat. (See above)
Nutritional Information
Sausage- 0 grams
Mushrooms 0.5675 grams
Cream - 1.66
Parmesan Cheese 2.03
TTL Recipe 4.0 (Rounded off. )
Wednesday, February 6, 2008
WHAT TO DO FOR LUNCH???!!!
A common question is what to have for bagged lunches. When you eat a “normal” diet, you get used to the convenience of processed foods, sandwiches, or just going out and getting junk food.
On a low carb diet, that gets to be a bit of a hassle, and it's expensive and unsatisfying. And I like knowing what's in my food, too. So-- over the years, I've come up with some bagged lunch choices that work-- without having to have as fridge or a microwave.
Here are some of those lunches choices...
Scotch Eggs are AWESOME!!! They travel well, and are good cold.
I boil up some eggs-- I like them medium, and cool them and peel them.
Then I completely cover them in Jimmy Dean sausage, and roll them in either pork rinds (crushed), or protein powder (keeps them from sticking). ( So basically, they are eggs encased in sausage balls)
I place them in a baking pan and bake at 350 degrees for about 45 minutes.
Slice in half and eat. Take some to work!
**
These are lunches I've had in the last few weeks...
*The above mentioned Scotch Eggs
*turkey/swiss cheese rolls
*small meat balls
*mushrooms stuffed with sausage
*parmesan cheese and pork rinds (crushed)
*Oven fried chicken strips (coated w grated parmesan)
*Catfish nuggets,done same way
*no bread quesadilla (two pieces of turkey ham with cheese, fried up the way you'd do a quesadilla,sliced into quarters...
*Celery stuffed with Gorgonzola cheese or blue cheese
*Cream Cheese and Lox spread with pork rinds
*Bacon-wrapped shrimp and or Catfish
*No sugar,nitrate free chicken sausages,cut in quarters
*Country style Pork Ribs cut in Bite size pieces
*Homemade Quiche
*Egg/cheese/ sausage mini quiche-muffins
*Shiritaki Noodle stir-fry using Leftovers...
* Just plain old Leftovers!!! !
If I'm caught without a lunch to take to work-- I generally go to QFC (my nearest grocer) and get 1/2 pound "Boars Head Oven Roast Turkey Breast"(0 carbs, all natural) sliced medium, and 1/2 pound of some sort of aged, hard cheese, sliced. I make roll ups from these, dipping them in deli mustard.
My lunches are designed to be eaten with minimal mess (finger food, mostly) and without needing either microwave or fridge.
I also like to keep "Liptons Green Tea to Go" packs to add to bottled water.
I try not to go over 2 per day.
Happy Eating!
On a low carb diet, that gets to be a bit of a hassle, and it's expensive and unsatisfying. And I like knowing what's in my food, too. So-- over the years, I've come up with some bagged lunch choices that work-- without having to have as fridge or a microwave.
Here are some of those lunches choices...
Scotch Eggs are AWESOME!!! They travel well, and are good cold.
I boil up some eggs-- I like them medium, and cool them and peel them.
Then I completely cover them in Jimmy Dean sausage, and roll them in either pork rinds (crushed), or protein powder (keeps them from sticking). ( So basically, they are eggs encased in sausage balls)
I place them in a baking pan and bake at 350 degrees for about 45 minutes.
Slice in half and eat. Take some to work!
**
These are lunches I've had in the last few weeks...
*The above mentioned Scotch Eggs
*turkey/swiss cheese rolls
*small meat balls
*mushrooms stuffed with sausage
*parmesan cheese and pork rinds (crushed)
*Oven fried chicken strips (coated w grated parmesan)
*Catfish nuggets,done same way
*no bread quesadilla (two pieces of turkey ham with cheese, fried up the way you'd do a quesadilla,sliced into quarters...
*Celery stuffed with Gorgonzola cheese or blue cheese
*Cream Cheese and Lox spread with pork rinds
*Bacon-wrapped shrimp and or Catfish
*No sugar,nitrate free chicken sausages,cut in quarters
*Country style Pork Ribs cut in Bite size pieces
*Homemade Quiche
*Egg/cheese/ sausage mini quiche-muffins
*Shiritaki Noodle stir-fry using Leftovers...
* Just plain old Leftovers!!! !
If I'm caught without a lunch to take to work-- I generally go to QFC (my nearest grocer) and get 1/2 pound "Boars Head Oven Roast Turkey Breast"(0 carbs, all natural) sliced medium, and 1/2 pound of some sort of aged, hard cheese, sliced. I make roll ups from these, dipping them in deli mustard.
My lunches are designed to be eaten with minimal mess (finger food, mostly) and without needing either microwave or fridge.
I also like to keep "Liptons Green Tea to Go" packs to add to bottled water.
I try not to go over 2 per day.
Happy Eating!
Thursday, January 31, 2008
Starting over...Urgh!!!
Well, I blew it this fall.
It took a band trip, depression and then the holidays... weight came creeping back on. Too much of the wrong foods, and waaaay too much booze. Wannabe Rockstar lifestyle; not good for waistline.
Here's a tip for those folks who find themselves craving alcohol; eat! Alcohol will often have the same effect on your blood sugar as carb-laden foods. One way to stop that craving is by feeding your body with good protein and fat. Yes, fat. Good fats-- like olive oil, or coconut oil, omega-threes, etc, ..
So, here I am, starting again-- and actually, I feel much more committed to this way of eating than before. It may be because I am remembering in a rather visceral sort of way, just how good I felt, last summer and fall. Because I broke my tail bone about a month ago-- I've not been getting as much exercise as I'd like. But I'm walking more again.
So, tonight-- I'm having a wonderful dinner, Fried Catfish (my favorite) and bacon wrapped shrimp. Half an avocado, stuffed with ham, mayo and parmesan. On this diet, it's important to spoil yourself occasionally with legal food.
One of the problems I've always had was remembering to eat enough! And this is one of those things that's hard to re-learn about dieting. That, on this diet-- you really shouldn't go lower than 1200 calories a day, and that most of those calories should come from fat and protein, the rest from non-starchy veggies. When all your life you've been told that to lose weight you must starve yourself-- what a mind-bender, eh?
It took a band trip, depression and then the holidays... weight came creeping back on. Too much of the wrong foods, and waaaay too much booze. Wannabe Rockstar lifestyle; not good for waistline.
Here's a tip for those folks who find themselves craving alcohol; eat! Alcohol will often have the same effect on your blood sugar as carb-laden foods. One way to stop that craving is by feeding your body with good protein and fat. Yes, fat. Good fats-- like olive oil, or coconut oil, omega-threes, etc, ..
So, here I am, starting again-- and actually, I feel much more committed to this way of eating than before. It may be because I am remembering in a rather visceral sort of way, just how good I felt, last summer and fall. Because I broke my tail bone about a month ago-- I've not been getting as much exercise as I'd like. But I'm walking more again.
So, tonight-- I'm having a wonderful dinner, Fried Catfish (my favorite) and bacon wrapped shrimp. Half an avocado, stuffed with ham, mayo and parmesan. On this diet, it's important to spoil yourself occasionally with legal food.
One of the problems I've always had was remembering to eat enough! And this is one of those things that's hard to re-learn about dieting. That, on this diet-- you really shouldn't go lower than 1200 calories a day, and that most of those calories should come from fat and protein, the rest from non-starchy veggies. When all your life you've been told that to lose weight you must starve yourself-- what a mind-bender, eh?
Friday, November 9, 2007
Goth is in again.. like it ever left?
http://buzz.yahoo.com/buzzlog/78106/weve-gone-goth
Ga-ga for Goths
Why are people online excited by the dark attitude of Goths once again?
Ga-ga for Goths
Why are people online excited by the dark attitude of Goths once again?
Wednesday, September 19, 2007
Senate Rejects Expanding Detainee Rights
http://www.huffingtonpost.com/huff-wires/20070919/congress-detainees/Well, there goes Habeas Corpus.
Friday, August 31, 2007
Me And My Damned Pork Rinds!!!
Pork Rinds.
I love them.
Why? How about this:
Yep, they are... however, they are about as high in sodium as potato chips, and if you don't eat much salt to begin with-- well, I think they are worth it.
So that's my stance on the Pork Rind thing.
I love them.
Why? How about this:
According to Men's Health,Genuis Junk Food
A 1-ounce serving contains zero carbohydrates, 17 grams (g) of protein, and 9 g fat. That's nine times the protein and less fat than you'll find in a serving of carb-packed potato chips. Even better, 43 percent of a pork rind's fat is unsaturated, and most of that is oleic acid -- the same healthy fat found in olive oil. Another 13 percent of its fat content is stearic acid, a type of saturated fat that's considered harmless, because it doesn't raise cholesterol levels.
High in Sodium:
Yep, they are... however, they are about as high in sodium as potato chips, and if you don't eat much salt to begin with-- well, I think they are worth it.
So that's my stance on the Pork Rind thing.
Thursday, August 30, 2007
Heartbreaking; Hate Crime results in death of Goth Girl
Honestly, when I first heard about this, I thought it was a hoax. It had to be... right? Not so.
Here's the page to get updated info on this story:
http://uk.news.yahoo.com/skynews/20070824/tuk-goth-girl-dies-after-gang-attack-in-45dbed5_4.html
Goth Girl Dies After Gang Attack In Park
SkyNews
By Sky News SkyNews - Friday, August 24 01:48 pm
A 20-year-old woman attacked by a gang in a Lancashire park has died.
Sophie Lancaster and her boyfriend were set upon while walking through Stubbylee Park in Bacup on August 11.
They were both beaten up in a vicious assault.
Miss Lancaster was left in a coma with serious head and facial injuries and died this morning.
Her boyfriend Robert Maltby, 21, was also left in a coma with bleeding on the brain but has recovered.
He had been briefly let out of hospital on Wednesday to visit Miss Lancaster.
The pair, both from Bacup, have been described as "Goths" who usually dress in black and wear heavy face make-up.
It is understood the couple had been targeted in the past because of the way they dressed and looked.
Five male youths have been already been charged with causing grievous bodily harm with intent.
Police said those charges would now be the subject of a review by detectives and the Crown Prosecution Service.
A 15-year-old and a 17-year-old have been remanded in custody, while two 15-year-olds and a 17-year-old were released on bail.
They were all due to appear before Burnley Youth Court on September 27.
Politics and Low Carb?
Well, uhm.. yeah. Sugar is the biggest enemy of Low Carbers-- and most everyone else, too. With sugar and corn syrup as ingredients in almost EVERYTHING, it's easy to understand why Americans are getting fatter and fatter.
But why would food manufacturers sell what amounts to poison to us, their loyal consumers?
Politics and of course, profit.
Take a look at this article:
http://www.opensecrets.org/pubs/cashingin_sugar/sugar03.html
And then this one...
But why would food manufacturers sell what amounts to poison to us, their loyal consumers?
Politics and of course, profit.
Take a look at this article:
http://www.opensecrets.org/pubs/cashingin_sugar/sugar03.html
And then this one...
Sugar Industry Tries to Block World Health Initiative on Obesityhttp://www.mercola.com/2004/jun/2/sugar_industry.htmNo wonder Diabetes is reaching epidemic status in America. |
Sunday, August 26, 2007
Pics of Bats Day at the Park here...
My band played the pre-event at Bats day this year. It was a blast!
Here's where to find pix!
http://www.boingboing.net/2007/08/24/goth_day_at_disneyla.html
Here's where to find pix!
http://www.boingboing.net/2007/08/24/goth_day_at_disneyla.html
Friday, August 3, 2007
Erica's (Raven's) Cajun-Style Boiled Ribs
Serves 8
Ingredients:
Ribs:
6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage
Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.
Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.
Sauce:
¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder
Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)
Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.
Pre-heat the broiler on high.
Finishing up the ribs:
Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.
Nutritional Information:
Ribs: trace of carbs:
Sauce:
Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb
Total Grams per recipe: 63.8 grams carb.
Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.
Ingredients:
Ribs:
6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage
Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.
Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.
Sauce:
¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder
Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)
Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.
Pre-heat the broiler on high.
Finishing up the ribs:
Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.
Nutritional Information:
Ribs: trace of carbs:
Sauce:
Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb
Total Grams per recipe: 63.8 grams carb.
Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.
Wednesday, July 25, 2007
Baked Mushrooms
This is a simple but surprisingly hearty and filling side dish.
Ingredients:
1 pound large white mushrooms
1 tablespoon Olive oil
1 tablespoon Onion Powder
1 tablespoon Granulated Garlic
1 teaspoon freshly ground Black Pepper
1/2 teaspoon salt
Directions:
Clean mushrooms and remove hard part of stem. Place mushrooms in a 9x12 glass baking dish, cap up.
Drizzle oil over the mushrooms, then sprinkle with seasonings.
Bake at 400 degrees, (turning once or twice) for 45 minutes to an hour.
Carbs Per Mushroom: 0.8 g
Per serving (6 per serving) : 4.8 grams carb
Large serving: (10) 8.0 grams carb
Ingredients:
1 pound large white mushrooms
1 tablespoon Olive oil
1 tablespoon Onion Powder
1 tablespoon Granulated Garlic
1 teaspoon freshly ground Black Pepper
1/2 teaspoon salt
Directions:
Clean mushrooms and remove hard part of stem. Place mushrooms in a 9x12 glass baking dish, cap up.
Drizzle oil over the mushrooms, then sprinkle with seasonings.
Bake at 400 degrees, (turning once or twice) for 45 minutes to an hour.
Carbs Per Mushroom: 0.8 g
Per serving (6 per serving) : 4.8 grams carb
Large serving: (10) 8.0 grams carb
Wednesday, July 4, 2007
I'm Takin' My Country Back Fauxtato Salad
In honor of Independence day! A plea for the return of our Civil Rights! Without further ado...
I'm Takin' My Country Back Fauxtato Salad
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:1 cup cooked cauliflower, chopped
1 cup boiled turnips, cubed
1 cup raw celery, diced
3 hard boiled eggs, chopped
1 green onion, minced
1/2 cup mayo, more if needed
1 tsp Dijon mustard
1 tsp cider vinegar
1 TB minced parsley
1 tsp chopped Dill pickle
1 packet Splenda
dash of garlic powder
1/2 tsp salt
1/4 tsp black pepper
To Prepare:
Chill all ingredients before combining. Mix all together in a large bowl. Check seasonings. Pack into a 1 quart container and let it chill in fridge for at least 3 hours (overnight is better).
Cauliflower : 1 cup boiled, drained with salt: cup
(1" pieces 2.55g x2 = 5.1 grams carb
Turnips: 1 cup boiled with salt, cubed: 7.89
Celery : 1 cup chopped: 3.00
Hard Boiled Egg = 0.56 x 3 = 0.168
1 green onion, tops only minced = 0.68
Boars' Head Mustard, Delicatessen Style : 1 tsp= 0 grams
Pickles: Kosher Dills, Mini Claussen, 1 chopped: 1 gram
Makes about a quart of salad with 16 carbs net = 8 half cup servings @ 2 carbs each.
Total Carbs for entire recipe= 17.158
6 servings: 2.8 grams carbs per serving
* The Carb count has been checked using the USDA Nutritional Database by R.
Subscribe to:
Posts (Atom)