[Jamestown1630]

We had a request for a low-carb thread, and since this and the coming few weeks will be busy, I thought I’d start it very early. Please post your favorite low-carb dishes.

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[RoosterRedux]

Probably one of my favorites is the cauliflower-masquerading-as-mashed-potatoes, which we do with bacon, cream cheese, and cheddar:

Did that over the weekend and marveled at how delicious it was. Substituted Cabot Farms whole milk Greek yogurt for the cream cheese.

Absolutely delicious...perhaps even better than potatoes. Will add a bit of garlic and chives next time.

I have been on a low carb diet for over 2 years and have lost over 40 lbs...and feel great.

My favorite dish is chicken Francese served over a bed of delicious spaghetti squash noodles.

I do cheat a little by coating my chicken with Panko and tossing in just enough flour to thicken my Francese sauce. Do an extra long cardio workout the next day to burn off the cheats.

Also, did a Chicken Carbonaro over the weekend on a bed of spaghetti squash noodles again and using Cabot Farms whole milk Greek yogurt to thicken the sauce--no flour required.

So good I wept for joy.

[ConservaTeen]

Good on Thursday, I’m doing cooking for the family...

[Harmless Teddy Bear]

Low carb?
How about some Chamomile and Cauliflower soup?
Chamomile Cauliflower Soup

7 chamomile tea bags
3 cups water
1 head cauliflower, chopped
1 large shallot, diced
2 celery stalks, chopped
1 tbsp olive oil
sea salt and freshly ground black pepper
chopped fresh parsley, for garnish
olive oil, for garnish
Boil the water and tea bags in a large saucepan for 5 minutes. Remove the tea bags and squeeze the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving the liquid.

In a small saucepan, saute the shallot and celery in the olive oil until the shallot is clear. Put in a blender with the cauliflower, plenty of salt and pepper to taste, and a cup of the reserved cooking liquid. Blend until smooth and add more liquid if necessary until desired thickness is reached. Pour into bowls, garnish with a drizzle of olive oil and freshly chopped parsley, and enjoy!

This soup is very soothing to an upset tummy and a small bowl is a nice before bed snack that will send you off to dreamland.

[bgill]

You beat me to posting Linda's Low Carb site but it can't be posted enough - http://www.genaw.com/lowcarb/recipes.html She has the best! I've printed out all her recipes and am in big binder number two.

Yes, the "mashed potato" cauliflower is great (if our crappy store would sell cauliflowers!). The whole family likes this. Just steam the cauliflower, season as you would potatoes and mash.

Have a story about mashed cauliflower. A co-worker made cauliflower often so I told her to make it like mashed potatoes. She frowned and asked if it was LC. I said it was and she went ballistic that I was horrible for trying to poison her children, blah, blah. OMG, it's the exact same as her serving cauliflower florets but mashed.

I invented a $0 cost mold for the Oopsie bread aka Revolution Rolls. Yes, again out of necessity since I can't find baking molds here. Use a plastic gallon milk jug for your material. Cut four strips of plastic 5" long X 1/2" wide. 1/2" from each of the eight ends, cut a 1/4" slit (half way through). Connect the four 5" strips through the slits (like Lincoln logs) and bend the corners to make a 4" square that is about the size of a slice of sandwich bread. Tape the corners to hold it together.

Lay the mold onto a baking sheet. Dollop the dough into it. Remove the mold and repeat for the remaining dough. Obviously, don't bake it! Bake the Oopsie/Revolution Rolls as directed.

There are several recipes for this but here's one from Susan's site - http://www.genaw.com/lowcarb/improved_revolution_rolls.html In the pictures below, she uses a muffin top pan.

[Twotone]

Calorie count is a bit high, but reduce portion & extend with thinly sliced steamed cabbage or cauliflower.

LOW CARB BEEF STROGANOFF

Servings: 4
Time of preparation: 40 minutes

1 tbs extra virgin olive oil
2 onions
400 grams of beef cubes, no fat
half wine glass of white wine (I used Pinot Griggio)
2 garlic cloves
8 mushrooms
1 cup of cooking cream
2 tbs of Tamari soy sauce
1 dash curry powder
1 pepperoncino + 1/2 ts Tabasco
1 dash salt

Heat the olive oil. Chop onions and mushrooms, and cut garlic thinly. Stir-fry onions, then add beef cubes and stir-fry until the meat changes color into gray. Add wine and let it cook for a couple of minutes. Add garlic and mushrooms, let it cook until the wine is almost gone, then add cooking cream and spices. Cook for 5 minutes. Serve hot.

According to Fitday.com, 1 serving has:
- calories = 843
- fat = 80 grams
- carbs = 7 grams
- protein = 11 grams

[Twotone]

MEXICAN CASSEROLE

1 lb ground beef
1/4 cup diced onion
1 tbsp chopped green chilis (canned)
1 tbsp cumin
2 tbsp chili powder, divided
1/2 tbsp oregano
Garlic powder to taste
3 eggs
1/3 cup mayo
1/3 cup heavy cream
1 cup shredded cheddar cheese

Brown hamburger and onions, drain fat. Add chilis, cumin, 1 tbsp chili powder, oregano and garlic powder to taste.

Pam Spray or butter a 1-qt casserole dish. Place meat mixture in casserole dish.

Mix together eggs, mayo, heavy cream and 1 tbsp chili powder. Gently pour over meat mixture. Top with 1 cup shredded cheese, evenly layered on top of meat.

COVER and bake in 350 oven for 15 minutes. Remove cover and bake for 15 minutes more.

[Tx Angel]

I love these threads! Thank you so much for taking the time.

One of my favorite recipes from Atkins is their coconut bread. Easy, peasy and so delish!

https://www.atkins.com/recipes/low-carb-coconut-bread/1661

[Jamestown1630]

Something I’ve found useful on low-carb dieting is seaweed (Don’t Laugh!)

There are lots of seaweed ‘snacks’ out there now that satisfy the desire to crunch something a little salty; and the good ones are healthy, low-carb, and very nutritious. They are full of minerals, as well as B-12, important to us as we get older.

My favorite has always been dulse; but lately I’ve been enjoying some of the Nori snacks. Like anything, don’t overdo it - it’s not something you want to eat a lot of. I use it like the occasional bonbon, a few leaves a day as a special treat; and some people use it flaked, instead of salt, or as a sprinkle on top of a salad. Check the nutrient content if you have issues with sodium, potassium, etc.

https://www.yahoo.com/beauty/seaweed-health-benefits-200245898.html

http://www.elle.com/beauty/health-fitness/news/a26568/seaweed-snacks-healthy/

https://www.amazon.com/ORGANIC-WILD-ATLANTIC-DULSE-OZ/dp/B003O2088K/ref=sr_1_4_a_it?ie=UTF8&qid=1476749787&sr=8-4&keywords=dulse

[bgill]

http://www.genaw.com/lowcarb/cheezits.html Linda (blah, I think I said Susan up thread) says to use Delux American cheese slices to make cheese crackers like CheezIts. Check the link for failures using other types of cheese. I’ve found Kraft American slices work.

Take one slice of cheese and cut it into 16 squares. Place them on a piece of parchment and nuke them for a minute. Add a few seconds until they’re crispy but not burned. You have to watch them closely. Serves 1 at a half carb for the batch.

I hate CheezIts but these little bites are good especially if you need a crunchy snack.

[Chickensoup]

My favorite low carb fast food is drained water packed sardines on a small salad with oil and vinegar.

certainly not for every one but for sardine lovers it is perfect.

[BreitbartSentMe]

Ingredients

1 small or 1/2 of a large head of cauliflower
2 tbsp Extra Light Olive Oil
1/2 yellow or white onion, diced
2 cloves garlic, minced
Sea salt & ground pepper, to taste
1/2 cup cilantro, chopped
zest of one large lime

Tips

You can add other seasonings to mix with other entrees. Great substitute for rice in any recipe, with the notation that if used in casseroles where the rice is used specifically to help absorb liquid, you will need to adjust the amount of liquid used in the recipe.

(To ‘rice’ the raw cauliflower, chop it coarsely and fill your blender about 1/2 with the cauliflower. Fill it up with water and pulse it until the cauliflower resembles rice. Dump it into a fine-mesh strainer.)

Cauliflower can be processed ahead of time and stored in the refrigerator for a couple of days.

Directions

1. In two batches, pulse the cauliflower florets in a food processor until the pieces are about the size of rice grains.

2. Heat a large skillet and add the olive oil, garlic, red onion, salt, and pepper. Saute for a few minutes, until the onion is soft and translucent.

3. Add the riced cauliflower to the skillet, coating it evenly in oil and onions & garlic. Add the lime zest and saute for 5 or 6 minutes, until the cauliflower begins to soften (you, after all, don’t want mushy rice).

4. Add the cilantro and mix well. Squeeze the lime juice over the top and serve.

Serving Size: Makes enough for at least 6 servings

[greeneyes]

Thanks for this. No low carb discussion could do without “Crack Slaw”. So named because it is deliciously good. There are many recipes and variations on this theme.

Here’s a variation of the Classic Atkins Low Carb Buffalo-crack-slaw:

http://www.atkinsdietgeek.com/2012/04/atkins-diet-recipes-low-carb-buffalo-crack-slaw-if/

Now and then, I have a hankering for coleslaw, and buy a bag of the mix, but after one serving, that’s it the hankering is done and appetite for more is lacking. So now, I just use the rest of the bag to make this or some other variations for supper.

[cuz_it_aint_their_money]

I have been on low carb for 18 months now and have lost 75 pounds! Only 25 more to go!
Anyway, I don’t miss the potatoes, rice or bread. But I do get a craving for pasta once and a while, so…
I’ve tried the tofu pasta stuff and ended up throwing the meal right in the trash, along with the rest of the product I bought at the time. YUCK!
Now, whenever I get a pasta craving, I get the Carba-Nada pasta from www.aldentepasta.com. This is a reduced carb pasta that really satisfies that pasta craving.
Please note however, while it isn’t exactly “low carb” it only has half the carbs that regular pasta has.

[Chgogal]

Bookmark

[muggs]

Not sure if this has been posted. I need to go through and copy some of the recipes.

Low carb pancakes 6 eggs blended in blender, add 1 1/2 cups cottage cheese and blend until lumps are gone. Mix 1/2 teaspoon salt, 1/4 teaspoon baking soda and 1/2 up almond meal. blend into egg/cottage cheese mixture.

Make like pancakes. or if your lazy like me, make like scrambled eggs. Top with butter and sugar free syrup. I use raspberry or salted caramel Torani.

[Jamestown1630]

George Stella has some good low-carb cookbooks, and there are lots of recipes on his website. Here are his crab cakes:

http://stellastyle.com/site/2012/10/30/key-west-crab-cakes-with-mustard-sauce/

[V K Lee]

The month of OCTOBER, 2016 is designated PIZZA MONTH
https://www.daysoftheyear.com/days/pizza-month/

October 25 is World Pasta Day
https://www.daysoftheyear.com/days/world-pasta-day/

October 26 is Pumpkin Day
https://www.daysoftheyear.com/days/pumpkin-day/

[nesnah]

Bookmark. Majorly awesome thread.