Baked Stuffed Peppers
Toasted Nut Meal
Beat the egg whites at high speed until they become slightly frothy. Add the cream of tartar and beat to very soft peaks. Add the sugar and extract and beat until shiny. Mix the almond meal and the starch. Fold into the egg whites, being careful to not overmix. Spoon the entire mixture into a large plastic bag. Line a cookie sheet with parchment paper and then grease the paper. Cut off a corner of the plastic bag and pipe the mixture into lines about 1 inch wide by 3 inches long. Sprinkle sliced almonds over the top of each cookie. Bake at 300° for 8 to 10 minutes, or until golden on top. Remove from oven and slide parchment sheets onto wire racks. Melt the butter and spoon about a half-teaspoon over each cookie.
If you prefer your cookies moist, package in an air-tight container as soon as they are cool to the touch. If you prefer them crispier, leave them out overnight.
Yields approximately 50 cookies
Each cookie contains approximately 1.5 grams carbohydrate
Preheat oven to 375°
In a large frying pan, cook beef and onion until beef is browned and onion is tender. Drain the fat and juices. Add tomato, tempeh, worcester sauce, and herbs. Mix and cook until warmed through. Add cheese and mix thoroughly. Remove from heat.
Wash and remove stems and seeds from peppers. Pat dry. Pack meat mixture into peppers and arrange in a baking dish. Bake at 375° for 15 minutes or until peppers are tender and the stuffing is heated through.
* Use a strainer or collander to thoroughly drain the tomatoes. Otherwise you will have an accumulation of moisture in the bottom of the peppers.
Each pepper contains approximately 15 grams carbohydrate
Toasted Nut Meal
For almonds, blanch and squeeze out of the skins. Discard the skins. Spread in a single layer in a baking pan or cookie sheet. Bake at 325° for 8 to 10 minutes, until they just start to smell toasted, but not burnt. Let cool. For hazelnuts or filberts, rub skins off at this point. Chop the toasted nuts in a food processor to a fine meal.
Yields approximately 3 cups.
*If you try other nuts, let me know how they work out.
Place tortellini and bouillon in saucepot. Add water to cover. Bring to a boil and cook until tortellini is almost done. Add spaghetti sauce, peas, and proscuitto. Bring back to a boil. Reduce heat and simmer until tortellini is cooked, and all ingredients are warmed through.
Heat oil in frying pan. Saute garlic. Add meat and cook until almost done. Add all vegetables and cook until warmed through. Sprinkle spices and then soy sauce over all. Stir thoroughly. Serve with additional soy sauce if desired.