Hi all

Sorry to butt in...

Does anybody here make their own salad dressing? I make my own low-carb mayonnaise (no soy oil for me!) but of course its a barrow load of calories.

I have tried reducing the calories by adding xanthan gum and water to bulk it out, but the vinegar content means the gum won't work so well. I really want something that will keep well in the fridge, so I was not planning on using any yoghurt. Does anybody have any tips? Or do you all buy ready made?

Thanks in advance

neo_crone

Hmmm... I buy my low cal/carb mayonnaise... but I would imagine what you need to do is continue to use eggs, they're not all that high calorie but reduce or eliminate the oil. I didn't know vinegar keeps gum from working!

I wonder if you could adapt my curd recipe to work. I don't know how long it would last in the fridge though.

Have you tried searching on google?

Hi Nancy

I tried searching here and googling. I found lots of recipes that had low-cal mayo as an ingredient, rather than a recipe for the mayo itself. I also found some recipes for low-cal mayo that had tofu as an ingredient. I don't eat any soy products, so they are no good. Also one very strange recipe that was milk and gelatin with a dash of vinegar and seasonings. I can't bring myself to try that one!

I was thinking about putting the mayo in a double boiler and whisking it to help the thickening. Hmmm. I am going to play around a bit in the kitchen at the weekend, and see what I come up with.

neo_crone

The only one I have found has toful in it.

Ok, you might try the cooked egg way. I would try whisking whole eggs and vinegar and whatever else goes in mayo, in a double-boiler until it gets to around 160' F and gets nice and thick. Don't let it get hot too quickly or it will curdle. I usually try for 160' in 10 minutes, but sometimes 5 is fine.

I know it'll keep for at least a week because that's the longest my lemon curd manages to last before I eat it all.

I posted a hollandaise recipe some posts back that was based on the custard/curd approach as Nancy just described....I tried it and it was OK, especially if you add some flavorings to it, like tarragon garlic etc.

And Neocrone, I adore your monicker!! Wish I'd thought of that.

Cool, I will look that up. I love tarragon. I just dried this summers crop and it smells incredible



LOL. I have to make a joke to counter the misery!

neo_crone

For those of you that love eggplant, I devised a nice recipe. (only because I had purchased a new food processor! LOLOL)

In a toaster oven, I put 2 small pierced eggplants with skin on them to bake at about 30-40 minutes at 350.
While they were baking, I took 2 garlic bulbs, wet them with water, wrapped them in tin foil and put them in the oven as well for 30-40 minutes at 350.

Previously, I had taken a few sweet red peppers and put them in the toaster oven, whole, for 30 minutes at 350. When these were soft, pierced with a knife, I took them out, let them cool, and skinned them and cut them in half. Layed them aside.

When I pierced the eggplant, after 30 minutes, and found them to be soft inside, I took everything out of the toaster oven, layed on a cutting board and let cool.


The eggplant pulp came out of the skin so easily. I took both eggplant, a whole bulb of roasted garlic, and half a roasted sweet red pepper and put in the food processor. I pureed it, adding a tiny bit of olive oil to wet. I also put a tiny amount of white wine vinegar for flavouring, and a little salt and pepper. I also had some fresh basil, and put (less than a handful) in to the food processor. The vinegar kept the eggplant from turning brown.

I use FF flat breads, celery, and the "cheese" crackers that Val has mentioned before, to scoop up the eggplant.

It is really, really tasty, especially with the roasted red pepper added!!!!

Sounds good- is it not babba ganoush? (no sure of spelling)

Hah- just saw the heading of your post, Lynne...you beat me to it.

I LOVE baba ganoosh! I will try it. I just saw a "Good Eats" episode on eggplant and he made it. I'm interested in experimenting with the big purple things!

Man I am laughing so hard! You are so funny Nancy!

UZ, you're back!

K it's not so much of a recipe, but I have been eating this alot. Its low cals and easy to make. I just cook up some ground turkey (1 lb) with a little bit of taco seasoning and refrigerate it in a container for when I need it.

1 Small LC Mission Tortillas (80 cals 4 carbs)
1/4 C prepared ground turkey
1 T Green salsa
1 T shredded cheddar cheese
Lettuce

I put all the ingredients except lettuce and fold it in half like a taco and bake for a few minutes to make the tortilla a little crispy. Then add lettuce and eat!

The whole thing is around 200 cals. Pretty low for a meal!

Sounds so good! Wish I could eat low carb tortillas. I'm gluten free.

Make an egg crepe and do a mock enchilada perhaps?