Parmesan Crisps

One of the universal questions asked when dieting: "What can I eat?" When we're so used to grabbing the same snack thing for years, and then suddenly have to change that automatic response, it takes a little re-wiring.  My go-to snack for years was Cheez-its. I just LOVE them. But with the carb detox that I'm currently following, those little squares of cheesy goodness are cracker-non-grata, and I've found a fine, carb-FREE substitute: Parmesan crisps! The recipe couldn't be easier with just one ingredient, shredded Parmesan cheese. The powdered green "shaker cheese" (that's what my kids always called it) won't work. This calls for the real deal. I buy the canister of real Parmesan in the imported cheese section of the grocery store, often found near the deli and NOT on a shelf in the pasta/sauce aisle!

Six crisps, just 125 calories and 0 carbs, is a truly satisfying snack. It takes just six minutes in the oven, let them cool, and enjoy. They have a chewy texture and a slightly salty taste that really takes care of a snack attack. At just one level tablespoon of cheese per crisp, they are about 2-inches in diameter with a lacy appearance. I can imagine these as a pretty dish on a table of appetizers. Because they are warm and flexible coming out of the oven, they can be molded into cups (mini muffin tins) and when cooled, filled with chicken, egg, or tuna salad, hummus, any other low-carb filling. Try them and let me know what you think!

PARMESAN CRISPS
Oven 350-degrees Farenheit

Line cookie sheet with parchment paper.  Spray paper with non-cook spray.


6 tablespoons shredded Parmesan Cheese

Using level tablespoons, drop Parmesan cheese in mounds 2-inches apart on cookie sheet (3 across).

Bake for 6 minutes or until outside edges get golden brown and center is still yellow.

Remove from oven and let cool until solid, 5 minutes or more.

Warm Up to a Bowl of Ratatouille!

Winter storm Nemo spared our area, with just about 5 inches of snow after an anticipated foot or more. We were prepared for a bigger dumping, but are relieved because it could have been much more difficult, realizing that coastal areas of New York and New England really got hit hard.  Russ (my bf) is in Bridgeport, CT, this weekend, and that area is in a state of emergency with reports of up to 3 feet of snow!

Figuring that this would be a snow-bound weekend, I prepared a big pot of ratatouille.  It's such a simple recipe, basically a stew/soup of chunky vegetables immersed in a tomato sauce.  In the middle of winter, it's like a warm serving of summer with a sprinkling of parmesan.  We're so fortunate to find fresh vegetables like zucchini and peppers in February!  And even better, it's so completely healthy!  With just a couple of tablespoons of olive oil, the vegetables join together to eventually simmer into a beautiful medley of fresh flavor. I can't wait to wrap my hands around a warm bowl!  (I even added some of the vegetables from the pot to an egg-white omelet this morning, making for a mighty fine breakfast!)

My car under the snow!

Here's my version of the recipe, with a couple of photos to bring summer's color to this snowy-white day!

RATATOUILLE

2 tablespoons olive oil
2 sweet onions, cut in wedges
2 small zucchini, cut in 1/2 inch slices
2 small yellow squash, cut in 1/2 inch slices
1 each -- green, red, yellow peppers, cut in 1/2 inch chunks
8 ounces mushrooms (I used baby bella)
2 cans crushed tomatoes
1 4 ounce can tomato paste, with seasoning (Italian herbs, etc.)
3 cups water or vegetable stock
Parmesan cheese

Add olive oil to large, heavy pot or dutch oven.  Add cut-up vegetables and cook over medium heat, stirring occasionally, until vegetables wilt and zucchini and squash are translucent.  Add crushed tomatoes, tomato paste, and mushrooms.  Add water or stock.  Bring to a boil and then reduce heat. Simmer slowly, stirring now and then, for a few hours.

Serve with a sprinkling of Parmesan cheese.