In A Nutshell

I wanted to make a lower carb cake with less sugar as well; I thought it turned out pretty good! It is adapted from Smitten Kitchen. Cake: 1 cup plain Greek yogurt (I used 2%) 1/3 cup vegetable oil 1/2 cup sugar substitute blend (I used Splenda baking blend-- this is mixed with real sugar) zest of one lemon 1/4 cup lemon juice 2 eggs 1 cup flour 2/3 cup almond meal 1 1/2 t baking powder 1/2 t baking soda 1/8 t salt Grease a 9"round pan; preheat oven to 350º. Whisk the yogurt, oil, sugar blend, lemon zest and juice; add the eggs one at a time and whisk well. Dump the dry ingredients right over the batter and stir with a wooden spoon until combined (you can whisk or sift the dry ingredients together first in a separate bowl if you want to). Bake for about 35 minutes. Cut into 8 pieces: 27 g carbs per piece (as opposed to 45 g per piece using the original recipe). Raspberry Sauce : 12 oz. raspberries 1/4 cup water 3 T granulated stevia 2 t sugar 1 T fresh lemo

This recipe comes from Bon Appetit; it is festive and delicious! Enjoy with a margarita or beer and some refried beans. For the steak marinade : 3 lbs skirt steak 6 garlic cloves, finely chopped  6 T lime juice 6 T EVOO 1 T hot smoked Spanish paprika 1 T mild paprika (it doesn't have to be Spanish) 2 T chopped cilantro 2 t salt 1 T cumin 1 t onion powder freshly ground pepper Whisk marinade ingredients and pour over the skirt steak, taking care to make sure that it is completely dunked on both sides. Marinade all day or overnight. Grill the steak over high heat for about 3 minutes per side, depending on how thick your steak is. Slice thinly and cover while you grill your vegetables. For the vegetables : 1 small head red cabbage, cut into 4ths 1 large white onion, cut into 4 wedges 1 bunch scallions, cut into 2 inch pieces salt and pepper EVOO for brushing the vegetables lime juice for squeezing over the veg after they are grilled Brush the vegetables wit

This is from Barefoot Contessa Parties ; it's really the best Caesar salad ever. You can sub in kale on occasion for a change of pace. The dressing is so lemony and delicious that you'll never want to buy a bottle from the store again! For the dressing : 1 organic egg yolk, at room temp. 2 t Dijon mustard 2 garlic cloves, pressed 8 anchovy fillets (optional- I leave this out) 1/2 cup freshly squeezed lemon juice 2 t kosher salt freshly ground pepper 1 1/2 cups olive oil (do not use extra-virgin olive oil or it will separate) 1/2 cup freshly grated Parmesan In a food processor, place the egg yolk, mustard, garlic lemon juice, salt and pepper and process until smooth (ish). With the processor running, slowly pour the olive oil through the tube and process until thick. Add the Parmesan cheese and pulse a few times. For the salad : chopped romaine lettuce roasted cherry tomatoes (drizzle with EVOO, salt and pepper and roast at 450º for 20 minutes) cooked choppe

This delicious and easy pasta recipe comes from Fine Cooking magazine. The only trick is to work quickly when tossing the pasta with the eggs so that they don't cook. 1 lb dried or fresh spaghetti 1/2 lb diced pancetta or chopped bacon 2 T extra-virgin olive oil 3 eggs, room temp. 4 oz. finely grated Parmigiano-Reggiano freshly ground black pepper Cook pasta al dente in well-salted water; reserve 1 cup of the water. While pasta water is boiling, cook the pancetta in the olive oil (or if using bacon, omit the olive oil) in a deep 12" skillet (not cast iron). Cook until crisp. If you are using bacon, remove most of the fat. In a bowl, whisk the eggs, Parmigiano and black pepper; slowly whisk in 1/4 cup of the reserved pasta water. Immediately after draining the spaghetti, add it to the skillet with the pancetta and quickly pour in the egg mixture, briskly tossing it with tongs until the pasta is well-coated- don't dilly dally here. Add more of the reserved pasta