crunchy snack

Daniel Hoffmeister <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

My wife recently devised a great crunchy snack. She popped some cooked
Dreamfields macaroni on a baking sheet, brushed them with olive oil and
baked them until they were browned and toasty.

Sprinkle with parmesan or any number of other things - one of the Mrs.
Dash mixes, onion salt, lemon pepper, powdered white cheddar, you name it.
Great crunchy snack.

Dan
325/195/190
Atkins since 1/1/02 (yeah, it was a New Year's Resolution)
Besetting sins: good beer, German bread, and Krispy Kremes

Hello: I've been lurking for many months and am grateful for all the
great tips from everyone. This thread inspired me to finally start
posting, because I made a new crunchy snack this week.

I take a pretty conservative approach to LC and try to stay away from
snacks altogether. One that I allow myself is Just the Cheese because
it's tasty, filling and acceptable for Atkins Induction.

This week, I wanted something more popcorn-like to eat while watching
baseball. So I broke the pieces of one serving of Just the Cheese
(White Cheddar & Soy) in half, to make them more popcorn-sized; heated
up a tablespoon of butter; and sauteed the Just the Cheese pieces
until they started to brown a bit. They stayed hot and bubbly for
quite a while and were so delicious that it totally seemed wrong.

The big caution on these is the sodium content: 500mg in the JTC + 90
in the butter. The sodium is even higher in other flavors of Just the
Cheese. But for one carb, this will make a great occasional treat.

....joy

Daniel Hoffmeister said:

I think the think I miss most on LC is crunchy stuff. And don't tell me
about celery, I'm talking fried or toasted grain products here.

Cheese crunchies --
One of the first ideas I adopted from the low-carb mailing list when
I was on it, long before this newsgroup was formed:

Take some premium/deluxe American cheese (pasteurized process
cheese, such as Kraft Deluxe, labelled "pasteurized process cheese"
not "... cheese food"😉 and tear the slices into small pieces.

Place on parchment paper, or the wrappers if you can find the deluxe
individually wrapped (they stick badly to wax paper), and microwave until
bubbly and starting to brown.

In lieu of the appropriate paper/plastic, you can put the cheese on
a Pyrex pie pan or plate that's been sprayed with non-stick spray,
but there is a slight risk of shattering the pan/plate in the micro.

They crisp as they cool, and taste sort of like Cheeze-Its.

Other kinds of cheeses can be crisped in the microwave, although they
tend to turn into puddles of muck at first, and a lot of fat usually
melts and separates from them. The American cheese seems to the only
one that becomes puffy when cooked this way.

You can also sprinkle them with various seasonings for different flavors.

--
jamie ([email hidden])

"There's a seeker born every minute."