Low-carb craze has cooks scrambling

The low-carb craze has taken the country by storm, and even restaurants are catering to low-carb dieters. I had a good laugh when I motored down Broadway and saw all of the fast-food establishments posting low-carb signs, then passed by a postal and shipping business. The sign there read, "Low-carb shipping." I couldn't help but chuckle that it seems everyone is into the low-carb dieting.

A Jackson reader sent in all of these low-carb recipes today. I hope you enjoy using them.

Deli Ham Frittata

8 eggs

1/2 cup water

Salt and pepper, to taste

6 slices ultra-thin, smoked white ham or regular ham

2 tablespoons pesto

1 medium size tomato, seeded and chopped

Whisk eggs with water; season with salt and pepper. Set aside. Place ham slices overlapping slightly in a 10-inch nonstick skillet. Spread pesto over ham slices. Heat skillet over medium heat. Pour egg mixture over ham and pesto in skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Turn off heat. Sprinkle tomato over frittata; cover skillet to heat tomato. Loosen edges and slide frittata onto a warm plate. Slice into four wedges and serve.

Thai BBQ Chicken

1 small bunch fresh cilantro, preferably with the roots, washed and dried

1 teaspoon coarsely ground black pepper

3 tablespoons fish sauce

2 cloves garlic, smashed

6 boneless chicken breast halves, or 8 boneless thighs

1 head leaf or butter lettuce, washed and dried

1/2 English cucumber cut into thin half-moons

1 small bunch mint, washed and dried

1 recipe Thai Sweet and Sour Chili Dipping Sauce -- recipe follows

4 tablespoons chopped roasted peanuts

Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or, ideally, overnight. Preheat the barbecue or broiler to medium-high. Cook the chicken 4 to 5 minutes on each side until the skin is crisp and the chicken is cooked all the way through. Arrange the lettuce, cucumber, mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter. To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat. Warning! Don't make your bundle too big or it will fall apart when you bite into it.

Thai Sweet and Sour Chile Dipping Sauce

4 tablespoons Splenda

1 cup boiling water

1/2 red bell pepper, stem removed but with the seeds and core left in

1 to 3 fresh chili peppers

2 cloves garlic, smashed

1 teaspoon salt

4 tablespoons lemon or lime juice

3 tablespoons fish sauce

Combine the Splenda and boiling water. Let sit until cool. Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splenda mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splenda mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.

Low-Carb Stir-Fried Ginger Shrimp

3/4 pound cleaned and deveined shrimp

1 tablespoon canola oil

1 tablespoon walnut or stir fry oil

2 cloves garlic, minced

1 tablespoon peeled gingerroot, chopped

1/2 cup sliced mushrooms

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1/4 teaspoon dried hot pepper flakes, or to taste

Heat the canola oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the garlic and gingerroot and stir-fry 30 seconds. Add the mushrooms, celery, walnut oil, soy sauce, red pepper flakes and shrimp. Stir-fry until shrimp are pink and just cooked through, 3 to 4 minutes. Serve immediately.

Broccoli Spinach Bake

1 10 ounce package chopped spinach

1 10 ounce package broccoli

1 cup half and half, or cream

2 eggs

1/3 cup Parmesan cheese

5 ounces Mascarpone cheese

8 ounces shredded Cheddar cheese

Defrost broccoli and spinach, squeeze out water. In a bowl, mix the 2 eggs, cream, Parmesan cheese and mascarpone until creamy. Mix in broccoli and spinach, stir until mixed. Add about half the Cheddar cheese. Pour into a large casserole dish, top with remaining Cheddar. Bake 375 degrees for about 45 to 60 minutes.

How to make Mascarpone cheese (for the spinach bake)

Homemade Mascarpone Cheese:

1 8 ounce package cream cheese, regular not low fat

1/4 cup heavy whipping cream

2 1/2 tablespoons sour cream, not low fat or fat free

Beat with mixer until smooth and creamy.

Lo-Carb Sauerkraut Salad

1 1/2 cups sauerkraut

1/2 pounds hot or mild country sausage

1 (8 ounce) package cream cheese

Crumble sausage into skillet and pan fry until brown. Add sauerkraut to skillet and continue to cook until kraut gets golden edges. Add to mixing bowl with cream cheese and mix. Salt and pepper to taste.

Mediterranean Cauliflower Salad

1 head cauliflower, cut into florets

1/4 cup red pepper, chopped

2 tablespoons fresh parsley, chopped

1/4 cup Greek olives

1 tablespoon capers

1 tablespoon wine vinegar

3 tablespoons olive oil

1/2 teaspoon dried oregano

Salt and pepper to taste

Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process. In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. Whisk together vinegar, oil and oregano. Pour over vegetables. Marinate in the fridge for two hours or overnight. Serve cold.

Ham & Cheese Pickles

Sliced deli ham

Spreadable cream cheese

Dill pickles

Lay out each slice of ham individual. Spread with about 1/4-inch thick cream cheese. In the center of each meat slice, place a dill pickle. Wrap the ham and cheese around the pickle. Secure with toothpicks every 1/2 inch. Slice the ham roll between each toothpick. Chill. To serve, arrange on a plate.

Creamy Salsa Dip

1 (8 ounce) package cream cheese, softened

1/2 cup salsa

1 tablespoon fresh cilantro, chopped

Mix cream cheese, salsa and cilantro with electric mixer on medium speed until well blended. Refrigerate.

Skiline Dip with Pork Rinds

1 (15 ounce) can canned chili, check carbs on different brand names

1 (8 ounce) package cream cheese

1 (8 ounce) package grated Cheddar cheese

1/2 cup diced onions

1/2 cup shredded lettuce

Spread cream cheese evenly on bottom of an 8-by-8 inch casserole dish. Pour heated chili over cream cheese. Cover with grated cheddar cheese. Top with onions and lettuce or any other toppings you'd like to add. Let cool in fridge. Serve with pork rinds for dipping.

Cheesecake Squares

1 package sugar-free lemon gelatin

1 cup boiling water

2 (8 ounce) packages cream cheese, softened

Combine gelatin granules and boiling water in a bowl. Stir until dissolved. Add cream cheese and mix until of an even consistency. Pour into a baking pan and refrigerate until firm.

Mocha Cream Puffs

1/2 cup water

2 tablespoons butter or margarine

1/2 cup all-purpose flour

2 eggs

1 4-serving-size package fat-free instant chocolate pudding mix or reduced-calorie regular chocolate pudding mix

2 cups fat-free milk

2 teaspoons espresso powder or 1 tablespoon instant coffee crystals

1 cup sliced fresh strawberries

Grease a baking sheet; set aside. In a small saucepan combine water and butter. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes. Add eggs, one at a time, beating after each addition until mixture is shiny and smooth. Drop mixture in eight mounds 3 inches apart on the prepared baking sheet. Bake in a 400 degree oven for 25 to 30 minutes or until golden brown. Remove from oven. Split puffs and remove any soft dough from inside. Cool completely on a wire rack. Meanwhile, for filling, prepare pudding mix according to package directions, using the fat-free milk and adding espresso powder. Cover surface with plastic wrap. Chill thoroughly. To serve, spoon about 1/3 cup of filling into the bottom half of each cream puff. Top with strawberries. Replace cream puff tops. Makes 8 servings.

Sugar-Free, Low Carb Pear Tree Truffles

8 ounces no sugar, no carbs dark chocolate, chopped

1/2 cup heavy whipping cream

1/2 cup dried pears, slivered

Melt chocolate in a double boiler and set aside to cool. In a heavy saucepan, heat cream just before beginning to boil being careful not to actually boil. Remove from heat and add the cooled melted chocolate into the cream and beat with hand mixer until smooth. Add the dried pears, mixing well by hand. Chill until firm. Using a scoop, scrape it across the mixture's surface and press the truffles into shape with your fingertips. You can't be slow in doing this. You need to work quickly. If you want to add to the decadence of these you can dip them in melted dark chocolate or white chocolate. Refrigerate until ready to serve.

Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.