Weekly Cooking (and related issues) Thread

[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:

http://www.stellastyle.com/

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

[lizma2]

I do crustless pizza in my crockpot. Ain’t bad.

[lizma2]

Interesting. THX!!

[Deplorable American1776]

Thanks for the recipes...

[Yaelle]

I've never made this but it is no carb bread. CLOUD BREAD 2 eggs Separated 2 oz Cream Cheese 1/8 tsp cream of tartar Preheat oven to 300′. Separate eggs. Whites in one bowl, yolks in another. Add cream cheese to yolks and mix until smooth. In the other bowl add cream of tartar to whites, and beat with hand mixer on high until fluffy and peaks form. Carefully add the yolk mixture to the white mixture and fold to combine tupperware overnight. Like Magic they turn into “buns”.

[Tilted Irish Kilt]

Ping - Low Carb

[Jamestown1630]

My Pleasure!

[Yaelle]

I made a crowd pleasing chicken breast recipe tonight in which the breasts stayed quite moist.

https://cooking.nytimes.com/recipes/1018615-baked-chicken-tenders?action=click&module=Collection%20Band%20Recipe%20Card&region=Sam%20Sifton’s%20Suggestions&pgType=supercollection&rank=18

Just don’t overbake. This recipe does have a bit of carb though as they are lightly breaded.

[Yaelle]

Love your ideas. Sounds like things I used to do. Unsweetened whipped cream, mixed with puréed unsweetened strawberries, then stuck in the freezer for an hour. Ice cream without sugar.

And I used to make “nachos” by using jicama slices with shredded chedddar over them and sliced jalapeño on top, microwaved.

[Yaelle]

I read a very short diet book once whose basic guideline was EAT WHAT MAKES YOU FEEL GOOD AFTERWARD. I really took it to heart. Now I definitely know what various foods are going to do to me. Will they give me a migraine? Make me feel yucky, eyes blurry, craving sweets after? Or will a small amount satisfy me for hours? It’s a very good way to eat.

[Yaelle]

Last night I did a pasta salad for dinner. Chopped and browned bulk sausage for the protein, used arugula and radicchio, plus many colored cherry tomatoes.

[Yaelle]

Sounds good. My go to vinaigrette is olive oil with rice wine vinegar (unseasoned). Good fresh ground pepper, good sea salt, onion and garlic flakes.

[pops88]

“And I used to make “nachos” by using jicama slices with shredded chedddar over them and sliced jalapeño on top, microwaved.”

I’ll have to try that. It sounds a bit healthier than the pepperoni chip mini pizzas.

[MomwithHope]

What proportions do you use on the oil and vinegar? Dad’s was always perfect but he used capfuls of the bottles to measure and who knows what that was.

[pugmama]

I have been impressed with this chef’s weight loss and change in cooking style. Great recipes here:

http://www.doctoroz.com/recipe-collection/rocco-dispiritos-recipes

[Liz]

Roasting cuts down on olive oil and saves time.
Can add shredded mozzarella if you like.

Roasted Zucchini Parmesan

Simple layered casserole: roasted zucchini,
good homemade tomato sauce, Parm.

[Liz]

This is nice b/c you get a "lasagna fix" sans the pasta.
Individual portions are a blessing, ready to eat later.

ROASTED BUTTERNUT SQUASH LASAGNE

PREP SQUASH roast fork tender 375 deg 4" peeled/sliced squash rounds drizzled with olive oil, s/p.

FILLING lb ricotta, 1/3 c Parm, handful chp fresh spinach or kale, egg, s/p.

ASSEMBLY Stack three squash rounds w/ Filling.

BECHAMEL bubble a bit 5 tb ea melted butter, cornstarch; add 4 c milk,
1 1/2 minced gar/cl, 4 sage leaves, handful Parm, whisk smooth and thick.

FINAL Layer in baker: pool of Bechamel, then mini squash lasagna;
finish w/ Bechamel over top. Bake 375 deg hot and cooked thru.

SERVE Garnished w/ sage leaf.

[Jamestown1630]

That’s a great site - my husband would love the Eggs in Avocado:

http://www.doctoroz.com/recipe/rocco-dispiritos-egg-snack

[pugmama]

Karen Barnaby is a chef from my home town of Vancouver BC. She lost a lot of weight on low carb. She’s written some terrific cookbooks( her low carb one is great).
Here are some of her recipes. I use many of them to this day.

http://www.lowcarb.ca/low-carb-recipes.html

[MightyMama]

I find half-and-half is easy and tastes good, but as you do it more, you get better at eyeballing it and don’t have to stop to measure all the time.

[Yaelle]

My oldest sons and I love a tart dressing, so I will pour in eyeballing and use more vinegar than oil. Using rice wine vinegar works well as it is milder. Many of the bottles are “seasoned” (meaning with msg which is a boring dull flavor as well as toxic to me) so I seek out the unseasoned. I taste test after I mix, on a bit of lettuce. My mom doesn’t like it that tart so sometimes I make it milder.