Here's What I'm Doing With Lakanto Today
I'm roasting some chicken right now. Yes, I know it's quarter to ten; we tend to eat late around here. Ridiculously late, really. Fortunately, I recently picked up something called a "Nu Wave Oven" for $20 at the Goodwill, new in the box. It's one of those infomercial gadgets, a cross between a convection oven and an infrared oven. Using it, I can roast chicken from frozen in about 36 minutes, and it will come out crisp and brown on the outside and juicy on the inside. I'm not sure I'd pay retail for one, but geez, if you see one at a thrift shop or a yard sale, grab it!
Anyway, I'm tired of plain roasted chicken. So I put 1/4 cup spicy brown mustard, 3 tablespoons of Lakanto, and a crushed clove of garlic in my littlest sauce pan and heated it over low heat until the Lakanto melted. Then I stirred in a tablespoon of butter. I'll be using it to glaze the chicken, and I expect it will be quite nice. But I'll let you know.
I'm also doing fried Brussels sprouts, but don't tell That Nice Boy I Married! We love them, and haven't had them in a long time. He doesn't know I bought them. To fry Brussels sprouts, trim the stems and remove any bruised leaves. Heat a good 3/4" of olive oil in a heavy skillet or kettle, and throw in the Brussels. Fry 'em till they're dark brown all over -- darker than you think they should be. (The friend who taught us to do this said "Burn the s*** out of them.") At the last moment, stir in 4 or 5 crushed cloves of garlic. Scoop 'em out with a slotted spoon, salt 'em, and serve.
We thought we didn't like Brussels till we tried them this way -- then, suddenly, we were hooked. Try it!
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Does Lakanto Carmelize?
Dana,
Do you know if Lakanto carmelizes well enough to make good fudge??
I am eager to see how Lakanto works in making things like fudge, caramel and candy-type foods that I can't seem to make with Splenda. I was hopeful since you said it works for baking.
Also, I have to say that I love your books!! I think I own them all. I am really excited to see that you have a new one coming out soon. I will definitely buy it. I first found your books during a time when I really needed some encouragement to stay with low-carbing, and they saved me!! Now that I have found your website, I am so happy to read about what you're working on now.
Thanks,
Ramona Denton
Fried Brussels Sprouts
Dana, I am eagerly awaiting your findings on the Lakanto product:
But I got to say something about fried sprouts. The first time I saw that recipe [in your newsletter, I think], I said "that has got to be good". A major understatement. This is without a doubt the best way in the world to make brussels sprouts. It is the way we do them here most of the time. I would say "all" the time, except for another of your recipes--the one for brussels sprouts and Polish Sausage.
q-wonk
roasted chicken
Dana, I purchase a whole chicken a week and only stop at one because hubby only "bears" chicken. I have made my version of a Paula Deen house seasoning, garlic powder, lots of black pepper, kosher salt and paprika and mix this with olive oil to transport it and push it under the skin all the way over the breast and down into the thighs and legs. Whatever is left over, I rub all over the outside of the bird. As easy as it is to put in the oven, I've also been able to control my gas grill to stay at about 250+ degrees and slap the bird in a throw away foil roaster pan and put it on the grill and forget it for about 4-5 hours. With only 2 of us, there's lots of leftovers for low carb pizzas on Lavish bread with ranch dressing as sauce. With the high costs of food right now, you can't beat a chicken to stretch the budget with gourmet tastes.
pat