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

[Yaelle]

I would love it too! How solid do you think the yolks are in that? I’d not like them runny. (Eggs baked inside avocado)

[Jamestown1630]

I would guess that you can just bake it to the doneness that you like. Eggs cook fast, so i don’t think it would hurt the avocado to cook it a little longer.

[MomwithHope]

Ok thanks, looks like I will try more oil, less vinegar for starters.

[thesearethetimes...]

Bookmark

[Library Lady]

Thank you so much for the low carb recipes.

[Jamestown1630]

You’re welcome! I’m trying to repeat it a couple of times per year. I think it’s almost time to have another gadget thread, too...

[Liz]

Fabulous Italian restaurant dessert, tailor made for lo-carbers.
Luscious sweet cream mascarpone w/ naturally sweet berries
----use fave fresh fruit or a coulis. Layer in clear glass goblet.
Use 2 cups berries or fruit coulis.

MASCARPONE CREAM w/ BERRIES

METHOD Whisk smooth 8 oz chilled mascarpone, 1/2 c h/cream, bit
sweetener, tea vanilla. Layer in dessert glasses 1/2 cream, fave berries
or coulis, rest cream. Top w/ berries or coulis. Cover/fridge 1-24 hours.

SERVE cold.

[leaning conservative]

I finally got to look at the cooking posts. Yaelle, you’re like my Italian mother in love.....she loves a very tart dressing w/ lots of balsamic.

I do 2 parts oil to one part balsamic. I add a big spoonful of Dijon & a pour of maple syrup. It brings out all the flavors & sharpens & mellows them at the same time.

I also love to dunk bread into dressing. Sooooooo good!

[leaning conservative]

I don’t know if I’ve had Marie’s dressing, but I have eaten marzetti’s w/ a spoon and it is so delicious. I love blue cheese & Gorgonzola. Can eat it like candy!

[trisham]

:)

[Yaelle]

The cheese doesn’t stick on very well but it works, makes you feel you are eating much healthier nachos!

[Yaelle]

Honestly, how bad could it be if you just whipped puréed raspberry right in and no sweetener? After all, mascarpone is another proof a Gd exists. Thanks for the idea.

[Yaelle]

Mmmmmmm.

I have to try the balsamic maple dressing. Nice ideas.

I’ve splurged sometimes on the pre-syruped concentrated balsamic because it is so delicious, but it’s pricy and my adult boys will make it disappear too fast. Still, splashed on a bowl of cut ripe strawberries.... mm.

[Liz]

Okay by me....your version sounds delicious.

[MomwithHope]

Funny, my Dad tried to show me back when I was in my 20’s when I asked him how he made his dressing. He showed me one capful vinegar, 2 capfuls oil. Trouble is, who knows what the cap sizes were.

[TEXOKIE]

Lo carb bump!

Thanks for the links!

[greeneyes]

Thanks for the ping. My Dr. has me on the low carb diet. So I have been collecting any and all recipes I can to help me along.

Today I made a dish out of some leftovers-I had some small amounts of stuff in bags from the produce section one patty of sausage and a quarter lb of hamburger.

So I fried up a little bacon to get the grease and crumbled that to use later. Browned the hamburger and sausage, and reserved that. Used the grease to saute the veggies:

Handful of cabbage slaw mix and handful of broccoli slaw mix. Diced onions, green bell peppers, and a clove of garlic. Seasonings: Soy sauce & equal amount of water, ginger, thyme, green onion powder, lots of pepper, several good squirts of Sirracha Sauce. Saute veggies a bit add the soy sauce/spice mix stir and cook till crisp tender.

Garnish with bacon and a handful of sliced almonds. Accompanied by pickled zuke and fresh cukes/onion refrigerator mixture which had marinated in Raw Apple Cider vinegar/water and pickling spices.

Pretty good taste. Hubby liked it too.

[leaning conservative]

I make it in a quart size jar & use one cup oil & a 1/2 cup balsamic. The Dijon & maple syrup emulsifies everything quickly.

I can relate to you trying to get your father’s recipe correct. We are meat eaters, but my father way back when made the most amazing tofu burgers. When I say a meat eater would go gaga over them I mean it. I have tried & tried to replicate them & not one time have they ever come close. Maybe it’s that special dad love we can’t ever replicate.......

[Jamestown1630]

One of the great differences between the modern low-carb diets like South Beach, and the early models like the original Atkins diet, is that you can have more vegetables.

When I tried Atkins in the early days, I didn’t feel good on the diet. But adding even 20 or 30 carb grams through veggies made a huge difference, without impacting either the rate of weight loss, or the diminished appetite that is one of the helpful benefits of low-carbing.

[MomwithHope]

Thanks for sharing, I’ll try that ratio. Dad was the cook in the family, and gardener and canner. He also made the most amazing wine from a red pie cherry from a tree in our backyard. It was delicious, incredible color and flavor. Plus I could drink it and I can’t drink nearly all wines except maybe a muscado. Stomach can’t take it. Wish I had asked him for his recipe. As far as tofu goes, we like it grilled (charcoal). Marinade is soy sauce, lemon juice, sesame oil. We buy the firm block and cut it into 5 slabs. Marinade just a few hours, no more. Maybe that will be good for tofu burgers.