This was our Christmas Dinner. The sandwich wasn't low carb. Well, it wasn't TOO bad, at about 30gN per big slice of bread. You can see how huge it was on this 9" plate - I ate half of a sandwich (or 1 slice). The bread was sourdough, and it was fried in loads of butter, with 5 kinds of cheese inside. And that's all I'll say about that!
Parenthetical note, without the parentheses: On special days, when I eat carbier, like Christmas, I still try to keep my total carbs under 100gN. Today I had probably half of that. Just a steak for supper later. YAY for me!
I've posted a tomato soup recipe before, and it will end up here eventually, as I'm still working - but not very hard - at moving all of my recipes here from my old blog. Anyway, I made it differently today, and I think it's even better!
Here is how I made today's version:
2 large cans crushed tomatoes (NOTE: if you are here from the NF group and want to eat this during early healing, substitute tomato sauce so there are no chunks or seeds!)
1 big can of tomato juice
24 oz container of full fat ricotta cheese
7 drops EZSweetz (or equivalent)
1/4 tsp cinnamon
1 tsp salt
1 tsp white pepper
1 tsp onion powder
1/2 tsp garlic powder
2 Tbsp dried basil flakes
2Tbsp balsamic vinegar
pint of half'n'half
grated asiago for garnish
Using a BIG pot (mine was bigger than a dutch oven and about 2/3 full), warm the first 2 ingredients until they steam, stirring to prevent scorching; this will make the cheese melt more easily.
Whisk in the ricotta cheese until fully melted.
Whisk in remaining ingredients EXCEPT half'n'half and asiago; keep whisking as you bring soup back up to a simmer.
When fully blended and starting to simmer (it will be pretty thick at this point) stir in the half'n'half and return to a simmer. Once it is simmering, lower heat to medium low, cover, and let simmer, stirring occasionally, for 15-20 minutes.
Ladle into soup bowls; grate asiago cheese over the top.
Parenthetical note, without the parentheses: On special days, when I eat carbier, like Christmas, I still try to keep my total carbs under 100gN. Today I had probably half of that. Just a steak for supper later. YAY for me!
I've posted a tomato soup recipe before, and it will end up here eventually, as I'm still working - but not very hard - at moving all of my recipes here from my old blog. Anyway, I made it differently today, and I think it's even better!
Here is how I made today's version:
2 large cans crushed tomatoes (NOTE: if you are here from the NF group and want to eat this during early healing, substitute tomato sauce so there are no chunks or seeds!)
1 big can of tomato juice
24 oz container of full fat ricotta cheese
7 drops EZSweetz (or equivalent)
1/4 tsp cinnamon
1 tsp salt
1 tsp white pepper
1 tsp onion powder
1/2 tsp garlic powder
2 Tbsp dried basil flakes
2Tbsp balsamic vinegar
pint of half'n'half
grated asiago for garnish
Using a BIG pot (mine was bigger than a dutch oven and about 2/3 full), warm the first 2 ingredients until they steam, stirring to prevent scorching; this will make the cheese melt more easily.
Whisk in the ricotta cheese until fully melted.
Whisk in remaining ingredients EXCEPT half'n'half and asiago; keep whisking as you bring soup back up to a simmer.
When fully blended and starting to simmer (it will be pretty thick at this point) stir in the half'n'half and return to a simmer. Once it is simmering, lower heat to medium low, cover, and let simmer, stirring occasionally, for 15-20 minutes.
Ladle into soup bowls; grate asiago cheese over the top.
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