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Recipes I've Shared:
Chocolate cake for low-carb dieters. Ready in less than 20 minutes--including cooling! Although it has a heavy crumb and is slightly crunchy, the cake is quite moist and satisfying. 2.7 NET carbs per serving!
My globe-trotting MIL showed me how to make this South American stew, traditionally made with shrimp. This is the NW version w/salmon.
A little bit blintz, a little bit latke, a whole lot of flavor. Don't be afraid of the sweet/savory combo. You're 'on the edge' of a great meal!
Yummy, quick to cook and surprisingly healthy. The key to this dish is the Chipotles in Adobo. These are in the Mexican section of most grocery stores. (Embasa is 1 brand.) You will only be using part of the can so save them and get creative. It's my new go-to 'spice.' If you don't like spicy-hot, start with only a teaspoon of the chipotles and work your way up. The flavor is better the more you can use.
The fat may seem high in this recipe, but a large portion of it comes from coconut oil. Coconut oil has gotten a bad rap in nutrition circles. It is a medium-chain fatty acid, which means it actually helps our bodies to burn fat. Make sure you use a quality cold-pressed coconut oil (much the same as olive oil).
Paneer is a kind of fresh Indian cheese. It is simple to make and I personally find it as delicious as cheddar or mozzarella.