LOW-CARB SCALLOPED "POTATOES"


My friend, Barbo, went to heaven in March of this year.  She did several reviews for my cookbooks and she had a collection of most of my cookbooks.  She was a lovely person, who loved God and her husband and family so much.  Anyone who met Barbo in person or online, loved her!  We all miss you, Barbo. 





This is my friend, Barbara Goldstein's, recipe.  She says, "All I can say is that we love this dish and had it with BBQ ribs."  Barbara's FORUM is over here: CLICK

Happy Birthday for the 16th Feb., dear Barbo!

ChayoteImage via WikipediaI made this dish as well and my husband could not stop raving about Barbo's recipe even a day or two later!  I bought two more chayote squash yesterday and Ian inquired, "Oh, great can you make that scalloped chayote casserole again.  I really liked that!"  I was actually planning on making Barbo's latkes next.  (smile)  Barbo has been a friend to me ever since I first started low-carbing in 1999.  We have never actually met in person, but the internet sure makes this a smaller world.
Chayote insideImage via WikipediaPotatoes Scalloped LC
Chayote












LOW-CARB SCALLOPED “POTATOES”

This casserole has become a staple at our house; another winner from Barbara (Barbo) Goldstein that I simply had to share.   This casserole is particularly good with Provolone cheese slices.  I realize not everyone lives in California or in South America where chayotes are as common as potatoes, and even cheaper, but do keep an eye open for them.  They are a great substitute for potatoes.

Note:  A few people on Facebook pointed out that chayotes in America are also called Mirlitons (pronounced mill-y-tons).  Go figure!  One is never too old to learn something new, I always say!  Other people call them Chokos.




2 large chayote squash, peeled and seeded
1 oz finely chopped onion or shallot, (30 g)
  (optional)  - actually don't be tempted to skip this...it adds amazing flavor!!
1/2  tsp salt, divided (2 mL)
1/tsp black pepper, divided (1 mL)
Seasoning salt, to taste, divided
4 oz cream cheese, divided (125 g)
12 thin slices Provolone cheese, divided,
  OR cheese of choice
1 egg
1/2  cup Hood® Calorie Countdown Milk, OR  (or use half cream and half water or half and half)
  Carolyn’s Low-Carb Milk, page 18 (125 mL)
1/2  cup whipping cream (125 mL)
1/cup Gluten-Free Bake Mix (60 mL)
1/2  tsp baking powder (2 mL)

Use a mandoline or knife to slice the squash thinly as for scalloped potatoes.  In large pot, bring water to a boil and add squash.  Set timer for 12 minutes. Drain squash.  In greased 9 x 13-inch (23 x 33 cm) baking pan, layer half the chayote and onion.  Sprinkle half salt and pepper over chayote.  Sprinkle lightly with seasoning salt to taste.  Dot with half the cream cheese.  Layer half the Provolone cheese, OR cheese of choice over chayote; repeat process one more time.

In medium bowl, add egg; beat with fork.  Add Hood® Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk, page 18, whipping cream, Gluten-Free Bake Mix, page 71 and baking powder; mix well.  Pour over chayotes and bake in 350°F (180°C) oven 35 to 40 minutes, or until golden brown.

Helpful Hints:  Barbara cooks her squash in the pressure cooker for 2 minutes.  If you can handle more carbs, increase the Gluten-Free Bake Mix by about 2 tbsp (30 mL).

Yield:   8 servings
1 serving
238.0 calories
13.5 g protein
18.3 g fat
3.6 g net carbs

ANOTHER RECIPE YOU MAY ENJOY (Also from Barbo)












SOME INTERESTING INFO WRITTEN BY JIMMY MOORE OF LIVIN' LA VIDA LOW-CARB FAME:

Early Human Diets 

Long before Twinkies, Frosted Flakes, and Coca-Cola were such a regular part of the human diet, think about what our early ancestors ate to survive. This is many years before the advent of agriculture and the only food that was available to consume back then was what you could hunt and gather. During Paleolithic times, it was not uncommon for men to use primitive weaponry to hunt down wild game that could feed their family for weeks at a time. Meat and a few edible plants were just about all these early humans were able to consume which means their diet was naturally low in carbohydrates and higher in fat and protein. Some would argue that humans are genetically adapted to eating a high-fat, moderate protein, low-carb diet and that hearkening back to Paleo times with our nutrition is what will help solve the obesity and chronic disease crisis of modern man. There's a very strong subset of low-carb in today's society who follow the concept of a Paleo diet that tends to be lower in carbohydrates and higher in natural fats from real, whole foods. We'll meet some of today's leaders in the Paleo movement in a few more pages. But first, let's take a look at who helped put low-carb on the map!


The Low-Carb Diet Era Begins

Fast forward from the days of Paleo into the late 18th Century when we begin to see therapeutic uses for low-carbohydrate diets beginning to come to prominence. We'll examine the work of these brave men over the past 200+ years who have trumpeted low-carb and helped pave the way for the popularity this way of eating enjoys today. You may know some of these people and others you may not know so much about. But if you want to learn about how low-carb has evolved chronologically leading up to the present day, then it's critically important that you familiarize yourself with each of these men and their invaluable contributions in examining and using carbohydrate-restriction as a therapeutic means for getting healthier:


Dr. John Rollo

In 1797, we first learn about the work of Dr. John Rollo, a surgeon in the British Royal Artillery, who released a book, entitled An Account of Two Cases of the Diabetes Mellitus. The book examines Dr. Rollo's treatment of two soldiers with diabetes using a high-fat, low-carb diet. He saw quick reductions in the amount of sugar in his patients' urine and blood; diabetic complications eliminated and weight loss. This is long before the advent of prescription medications and insulin therapies and was an important educational tool for physicians and people suffering from the effects of primarily Type 2 diabetes. As a result of the popularity of Dr. Rollo's book, the low-carb diet became the most common way of treating diabetes in the 19th Century.

 

Jean Anthelme Brillat-Savarin

In 1825, an attorney and politician in France, named Jean Anthelme Brillat-Savarin, released his famous French language book Physiologie du goût (The Physiology of Taste) just weeks before his death. Although his book went out of print very quickly, it was translated into English by M.F.K. Fisher and first published in 1949 (and still available on Amazon). Brillat-Savarin is widely considered as one of the fathers of the low-carbohydrate nutritional approach. He believed that sugar and white flour were the primary causes of obesity and that fat and protein should be consumed instead. Additionally, he observed that meat-eating animals did not get overweight but that plant-eating animals very quickly fatten up consuming potatoes, grains and flours. He noted that humans who consume "floury and starchy substances" as the main part of their diet will "grow fat willy-nilly." It's a shame Brillat-Savarin never got to see the tremendous impact that his work would have in the next two centuries.

 

William Banting

In 1863, an English undertaker, named William Banting, wrote what many consider the first bestselling low-carb diet book in the world entitled Letter on Corpulence, Addressed to the Public. In this booklet, Banting describes the changes he made to his diet on the suggestion of his physician friend, Dr. William Harvey, who knew about low-carb diets from their use in treating diabetic patients. Banting's book was a firsthand account of the past failures of other diets he had tried and why his brand of low-carb living was the one thing that finally worked for him after years of frustration. He noted that he ate four meals a day consisting of mostly meat, green vegetables, fruit and dry wine while avoiding sugar, sweets, starch, beer, milk and butter. Although he only printed a limited number of copies, the book became such an instant hit that it got picked up by a London publisher for future editions. The overwhelming success of Banting's book earned him a place in the dictionary with bant which means "to lose weight." Interestingly, Banting was an outcast amongst his contemporaries who spread false claims about what his low-carb diet was doing to his health. This would be a pre-cursor of exactly what would happen to another popular low-carb diet advocate who would come along in the 20th century. 

In 1888, the world was exposed to the creation of an American physician from Upstate New York, named Dr. James Salisbury, who served during the U.S. Civil War treating sick Union soldiers. He noticed that many of them dealt unnecessarily with diarrhea which he said was a result of consuming poisonous, starchy foods and vegetables and not enough meat. His idea was to limit the intake of vegetables, fruit, starches and fats to one-third of the diet and the rest should be meat. To encourage people to eat more meat for the health benefits it provides, Dr. Salisbury introduced what he calls the Salisbury steak -- ground beef mixed with egg, mushrooms, milk, onions and seasoning and then fried or boiled. He believed consuming this low-carb food option three times a day along with plenty of water would solve many of the health problems people were suffering from, including obesity, heart disease, mental problems and tuberculosis, among other conditions. Dr. Salisbury is considered one of the early proponents of low-carb diets in America.

 







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