Posted on 08/08/2017 3:40:35 PM PDT by Jamestown1630
We have a number of Freepers who have been following the Low-Carb way of eating, so I thought we’d do another of our occasional Low-Carb threads this week.
A drawback I’ve found with Low-Carb recipe books is they are often written by fitness or nutrition experts, not actual Chefs; and many of the recipes leave a lot to be desired in terms of flavor. One book I return to often is George Stella’s ‘Livin' Low Carb’. In addition to creating great recipes, Chef Stella and his family members have successfully lost a lot of weight on the Low-Carb system, and have long personal experience with it.
We made this chicken breast recipe last weekend, using fresh basil instead of thyme; and while I’m usually not crazy about chicken breast and will probably use thighs next time, the recipe turned out very good (let’s face it – bacon is one of those ‘saviors’ of low-carb recipes – and dieters!). My husband thinks it could be improved by butterflying the chicken, stuffing it with the veg and herbs, and then wrapping in the bacon; and in that case I would stuff a bit of cheese in there, as well:
http://www.foodnetwork.com/recipes/chicken-with-bacon-tomato-and-thyme-recipe-1915112
Here is a link to Stella’s website, where he has this and other books available, as well as many recipes:
I’m also again providing a link to the Eades ‘Magic Rolls’ recipe on ‘Finding Radiance’ – this is a bread substitute that actually comes out a lot like a popover or a big gougere; the last time we posted it, some Low-Carb Freepers hadn’t heard of it, and it’s another real blessing when you’re eating low-carb and dying for bread:
http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/
-JT
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A Chef’s Salad is my staple lunch - lettuces, tiny tomatoes, cucumber slices, with some chopped meat, a little pepperoni, a hard-boiled egg, some grated cheese. Sometimes I add marinated mushrooms, maybe a few beet slices.
I normally use those bottled, low-carb, refrigerated dressings like Marie’s and Marzetti’s; but am trying to get away from the oils in them, and make my own from olive oil.
People who aren’t used to salad as a meal might be surprised as to how enjoyable and filling even a small Chef’s Salad can be.
I love Marie’s blue cheese dressing. I could probably eat it from the jar with a spoon! :)
I agree about the chicken thighs vs. the breast meat. Just more flavor. I’ll take a package of 4 thighs and debone them - very easy. Then marinade for 3-4 hours before putting them on the charcoal grill. Very tasty.
Me, too!
:)
I keep calling it “Sam’s” .. LOL .. don’t know why .. because I love it too.
Doing the fifteen bean soup again. Added a TexMex bean and rice package to it for extra flavoring; plus the normal onion/garlic/lemon juice/celery (including the leaves) bay leaves ...
I think some people are more drawn to ‘fat’ and ‘salt’ than to ‘sweet’. The fat-salt people might find low-carb eating easier.
But there are a lot of low-carb recipes for the ‘sweet’ people, too. One of the first low-carb sweet things I made was the old Atkins cheesecake:
https://www.atkins.com/how-it-works/library/articles/low-carb-cheesecake-recipes
These days, because I’m so busy, my ‘sweet’ when I’m dieting is sugar-free Jello with whipped cream. Doesn’t sound that great, but it’s marvelous when you’re dieting low-carb and need something that’s a little like ‘dessert’ :-)
You probably call it ‘Sam’s’ because it’s sold there ;-)
The only place in my area that it was sold was Costco - and when I went there, I couldn’t find it. Very glad that Safeway discovered it.
I love beans; especially ‘refried’ ones. But they don’t love me.
(Have Bean-O; Will Travel ;-)
Oh and ham, forgot to mention ham. I soak the beans overnight which is supposed to get rid of the gassy problem.
Sounds good - and Feta is the only ‘stinky’ cheese that my husband will eat ;-)
(I’m a fan of Paprika on many things - it goes on top of all of my veggie casseroles; and it goes on my deviled eggs - another low-carb treat, as long as you leave out the sweet pickle relish/juice.)
Wrap the breast in prosciutto (fresh sage and a dab of white wine are optional) and saute. It will not be dry. :)
FWIW, making your own vinaigrette is super easy once you get used to it. My base is half a cup each of vinegar and olive oil, a teaspoon of salt, and a dash of sugar or other sweetener to tame the sharpness (you can do without sugar, but I’m not really low-carbing and prefer a smoother flavor). It’s fun to play with different vinegars and herbs, but easiest for me is extra-virgin olive oil, red wine vinegar, a heaping teaspoon of brown or Dijon mustard, and some garlic powder.
Yesterday I made a ‘ginger vinaigrette’, also from Chef Stella’s book. It pretty much followed your proportions, but called for rice wine vinegar (I used white wine V.), Canola Oil (used light olive oil) and ginger. I didn’t post it because I haven’t tried it yet - it’s festering in the fridge.
Will post the results - watch this space ;-)
“Milk works as a good marinade too.”
Buttermilk is wayyyy better.
Tried an experiment where I marinated chicken in pickle juice (heard it was great) and some in buttermilk. Buttermilk was fabulous.
“I love Marie’s blue cheese dressing.”
Oh man. You are not alone!!!!
I think it has to do with enzymes, and good ‘gut bugs’:
http://theelliotthomestead.com/2014/01/buttermilk-superfood/
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