This new recipe book features many low-carb recipes in it
One of the things that attracted me to start livin' la vida low-carb was the fact that you could eat full-fat versions of cheese as part of your weight loss program. When I heard about this for the first time, I thought, "Wow, I must have died and gone to dieting heaven!" Well, it's true, baby and I like to take full advantage of consuming my fair share of healthy and low-carb cheese.
But one of the unique things I have discovered about cheese is that it is so versatile and can be transformed into many different kinds of dishes than most people even think about. Just take a look at the low-carb recipe in this Toronto Star column. It's from a book entitled The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks which is edited in part by famous low-carb cookbook author Fran McCullough.
The recipe featured in the story is for cheese crisps. Using cheddar cheese, parmesan cheese and walnuts, they are a great-tasting low-carb snack for just about any occasion. You'll probably be making a lot of this one, I can tell already!
LOW-CARB CHEDDAR WALNUT CRISPS
1 cup old cheddar cheese, shredded
1-1/4 cups parmesan cheese, grated
1/2 cup walnuts, coarsely chopped
2 Tbsp finely chopped thyme leaves
1. Line baking sheet with parchment paper.
2. Put cheeses in medium bowl. Mix lightly with fingers.
3. For first batch, drop cheese mixture by rounded teaspoonfuls on to baking sheet, leaving about 1 inch between each mound. Flatten with back of spoon. Sprinkle top of each cheese circle with bit of nuts and thyme.
4. Bake in center of preheated 400F oven for 5 minutes or until crisps bubble and edges are golden brown. Let stand 2 minutes. Using spatula, slide off paper on to rack to cool completely.
5. You'll have to wait until your baking sheet cools down before you make the next batch, or alternate between two baking sheets. Repeat with next batches, using cool baking sheet each time, until ingredients are used up.
Makes 58 crisps.