Posted on 01/29/2011 7:09:07 AM PST by libertarian27
Yup....same boat as Mrs. Illiac and I are in....just the two of us left at home....smaller appetities as well
Trust me. We are so sick of cauliflower. I am the chef and unwilling participant in this diet.
I did have some success with making cauliflower “grits” for shrimp and grits though. Blitzed them and then nuked them one minute at a time while adding small amounts of chicken stock and salt and pepper. It was not all bad.
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I forgot to say that for variations on the Augratain Potato casserole I sometimes add layers of ingredients like sliced mushrooms, thinly sliced zucchini or another veggie, small pieces of ham, chicken, or turkey, or even crumbled up bacon. It is a great way to use up leftover meats or veggies that the family will eat!
LOL I understand about the cauliflower, that’s why different variations come in handy.
Out of curiosity, what is the carb count for turnips vs cauliflower? Much difference?
The source I have (book) is one cup of each is 8 gm for turnip and 6 for cauliflower. At least the turnip has some flavor and more filling.
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| Pat In Pie Crusts |
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| 1. 1/2 cup butter or margarine 1 cup flour 1 tsp sugar 1 T vinegar |
2. 1 1/2 cup flour 2 T sugar 1/2 cup vegetable oil 2 T milk |
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1. Mix well with hands or fork. Pat in 9 inch pie plate. When crust is patted in, sprinkle with 1 T vinegar. Bake at least 30 minutes at 350. OR 2. Combine first two ingredients and sift into pie pan. Mix next two ingredients thoroughly and pour on top of flour; mix together. Press into pie pan with hands. Bake 15 minutes at 425. |
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I've used the first one for Dutch Apple Pie.
| Dutch Apple Pie |
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| 1 your favorite homemade pie crust or ready-made pie crust 6 cups peeled cored sliced cooking apple, Granny Smith 1 tablespoon lemon juice 1/4 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons flour 1/2 teaspoon ground cinnamon |
1/4 teaspoon nutmeg Topping: 3/4 cup flour, or Old Fashioned Oats 1/4 cup granulated sugar 1/4 cup brown sugar, packed 1/3 cup butter or margarine, room temperature |
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Preheat oven to 375°F. Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. Pile into crust. Prepare topping: In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375°F for 55 minutes. Serves 8 Per serving: Calories: 372, Fat: 13.2g, Saturated Fat: 6.6g, Cholesterol: 20mg, Sodium: 162mg, Carbohydrates: 63.3g, Dietary Fiber: 2.7g, Protein: 2.5g |
|
I used Spye apples instead of Granny Smith.
I’m not a fan turnips, but I was curious. Did the Atkins thing years ago.
I posted a recipe a week or so back you might want to check out.
http://www.freerepublic.com/focus/chat/2657401/posts?page=66#31
It calls for flour, but I left the flour out the last time and it was ok. The only reason I thought it too moist is because I know what its like with the flour added. This is something I would have eaten on the Atkins diet. You can certainly change it up to suit your veggie and meat preferences.
Ingredients:
***CHICKEN:***
2 cups yogurt
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1/2 teaspoon red chile powder
1/2 teaspoon garam masala (see Note)
1/2 teaspoon salt
2 teaspoons vegetable oil
1 pound chicken, cut into cubes
***SAUCE:***
1 teaspoon vegetable oil
2 teaspoons chopped onion
1/4 teaspoon finely chopped ginger
1/4 teaspoon finely chopped garlic (I grate mine)
4 cans (8-ounce size) tomato sauce
1/4 teaspoon ground cumin
1/4 teaspoon garam masala (see Note)
1/4 teaspoon red chile powder
1 cup (or less) heavy cream
1 teaspoon chopped cilantro
Salt to taste
Directions:
For chicken: Mix yogurt with ginger, garlic, red chile
powder, garam masala, salt and vegetable oil. Add the
chicken cubes, mix well, cover and refrigerate for
several hours or overnight. Place marinated chicken
cubes on skewers and cook over charcoal. Do not
overcook, as the chicken will continue cooking in the
sauce.
For sauce: Heat the oil in a saucepan over medium-low heat.
Add the onion, ginger and garlic and sauté for 3 to 4
minutes. Add tomato sauce, cumin, garam masala and red
chili powder and simmer for 15 minutes, stirring
occasionally. Add the cooked chicken and cream and cook
over medium heat for 5 minutes. Stir in fresh cilantro.
Add salt to taste.
Note: Garam masala is available at many grocery stores and at any Indian market.
This recipe from CDKitchen for India Oven's Chicken Tikka Masala serves/makes 4
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Slow-Cooker Pot Roast
3-4 lb chuck roast
salt and pepper
1 large onion, sliced
1 celery stalk, sliced
4-5 carrots, peeled and cut
3-4 Potatoes, chunked
3-5 cloves garlic, peeled and chopped or smashed
1/2 c +/- sliced mushrooms
3-4 sprigs fresh thyme (1t +/-dry thyme)
2 c beef stock (1 can)
2 c full-bodied red wine
(last time I only had Madeira on hand, came out great)
1-2 T cornstarch
Fry roast in Pan to Brown, 3-4 minutes each side and hit the ends too. Salt & Pepper.
Place vegetables, thyme, garlic in slow cooker. Put browned Roast on top. Pour in 2c Beef Stock and 2 cups wine. Cover tightly.
Set to low for @ 8 hrs
Set to high for @4 hrs
When done - pour a 1/2 cup or so of hot liquid into pan on top of stove, whisk in 2T cornstarch to incorporate, carefully pour most of the rest of the juice from the slow cooker in the pan to thicken sauce - heat to boil and cook to desired thickness - pour sauce back into slow cooker, mix.....Eat.
Any starch is a carbohydrate. You can thicken things somewhat with cream. (6-7 grams carb/cup for cream as opposed to over 100 grams carb/cup for starch!)
I asked this question on this weeks gardening thread...
Any ideas how to safely cut up a really hard winter squash? I came close to killing myself carving one a bit ago with a large kitchen knife and just missed a big vein in my hand and I’m a bleeder due to the aspirin I take. I have taken them out in my shop and used a jig saw to cut them in the past...
I am looking for a recipe that is a dip. My daughter is having some friends over for a Super bowl party and the dip would be fabulous. If I remember correctly, it has guacamole, diced tomatoes, olives, shredded cheese etc... and is layered. I would appreciate any recipes! Mom
Just finished reading this thread & snagging some recipes to try!:)
Here ya go momtothree, hope this is what you are looking for.
7-layer bean dip
Ingredients
1 can (16 oz.) refried beans
1 cup guacamole
1 cup fresh salsa
1 cup sour cream
1 cup shredded mixed cheddar and jack cheese
1 can (4 1/4 oz.) sliced or chopped black ripe olives
1/2 cup drained chopped Roma tomatoes
1/4 cup chopped fresh cilantro
tortilla chips
Preparation
On a serving dish, spread refried beans into a 1/2-inch-thick round. Layer guacamole, drained fresh salsa, sour cream, then the shredded mixed cheddar and jack cheese over beans. Sprinkle with drained sliced or chopped black ripe olives, drained chopped Roma tomatoes, then chopped fresh cilantro. Serve with tortilla chips.
That sounds like a 7 layer dip - if no one pops in here with a tried and true recipe check the net under that name
Try this link - has a bunch of 7-layer dips with guacamole as an ingredient (a bunch don’t have that)
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=sour+cream&Wanted2=guacamole&Wanted3=to
Check out the comment sections under one’s you might want to make - there’s a lot of info in the comment sections there - just like at Free Republic :)
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