And I need some nifty ideas for foodstuffs. Remember I'm on Atkins, which means no sugar or white flour/potatoes.
Got a favorite recipe that you think could be tweaked? Gimme, please. Right now I'm making homemade cranberry sauce, which can be tweaked into being Atkins friendly, but here's the basic recipe:
2 bags of fresh cranberries (depending on how much you like to make)
2 small boxes of orange jello
1 c. sugar (I'm substituting sugar-free jello and Splenda in place of the jello and sugar)
just enough water to cover the berries, but that's IT or it'll be too watery
and cinnamon/nutmeg/allspice to taste, some folks like cloves too
boil berries until they begin to pop (you can hear 'em). Add the sugar and simmer for 10 minutes, then add the jello. Add spice and let simmer into a thick mass of gooey pourable berries ad pour into canning jars, tightening the lids only finger-tight.
Boil the jars until the lids sink in with an audiple pop. This seals your cranberry sauce. Sauce will keep without refrigeration for a year or more. (Not sure exactly how long: ours is always gone before the next year)
This recipe can be modified to make cranberry chutney too. Recipe can be posted later.
Anyone else?
Got a favorite recipe that you think could be tweaked? Gimme, please. Right now I'm making homemade cranberry sauce, which can be tweaked into being Atkins friendly, but here's the basic recipe:
2 bags of fresh cranberries (depending on how much you like to make)
2 small boxes of orange jello
1 c. sugar (I'm substituting sugar-free jello and Splenda in place of the jello and sugar)
just enough water to cover the berries, but that's IT or it'll be too watery
and cinnamon/nutmeg/allspice to taste, some folks like cloves too
boil berries until they begin to pop (you can hear 'em). Add the sugar and simmer for 10 minutes, then add the jello. Add spice and let simmer into a thick mass of gooey pourable berries ad pour into canning jars, tightening the lids only finger-tight.
Boil the jars until the lids sink in with an audiple pop. This seals your cranberry sauce. Sauce will keep without refrigeration for a year or more. (Not sure exactly how long: ours is always gone before the next year)
This recipe can be modified to make cranberry chutney too. Recipe can be posted later.
Anyone else?
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