Posted on 10/17/2016 3:49:54 PM PDT by Jamestown1630
Last week, the Better Homes and Gardens email newsletter had some great pumpkin decorating ideas; I liked this one using mini-lights:
You could also do this using 'Funkins', the carve-able artificial pumpkins, for a more permanent decoration:
If you're somewhat artistically inclined, BHG also has a stencil for carving a pumpkin to represent your favorite Presidential candidate:
http://www.bhg.com/halloween/presidential-pumpkin-stencils/#page=2
(You do have to sign up, to get the stencil.)
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We've had a request to do a 'Low Carb' cooking thread, and I thought we'd start it early on this busy week.
One of my favorite - and easiest - lunches to take to work that's low-carb is a simple, or fancy, Chef Salad. The possibilities are endless: along with your chosen greens, you can add radishes, slices of bell pepper, a few cherry tomatoes; and scoops of egg salad or tuna salad. I sometimes use diced hard cheeses, and diced meats, like chicken, turkey or ham. I like adding something sour or pickled - dill pickle slices or marinated mushrooms.
You can make your own low-carb dressing; but for convenience I keep at work one of the refrigerated bottled dressings, like Marie's or Marzetti's - they generally have only 1 or 2 carbs per two tablespoons.
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Probably one of my favorites is the cauliflower-masquerading-as-mashed-potatoes, which we do with bacon, cream cheese, and cheddar:
http://lusciouslowcarb.blogspot.com/2011/02/cheesy-bacon-potato-bake.html
One of the Freepers' favorite websites for low carb recipes is Linda Genaw's site; I've made some of her vegetable casseroles, and they were great:
Lastly, something that has been a lifesaver for many on low-carb diets: The Eades Magic Rolls, a bread substitute that really tastes like bread! This is not for 'induction' or the beginning phases of low-carb diets, but can really help out in the later stages. The link is in post 18 of this previous thread - and the thread includes lots of other low-carb goodies, especially the stuffed mushrooms:
http://www.freerepublic.com/focus/f-chat/3343366/posts
-JT
My husband will eat the Reese’s eggs at Easter, but not the ‘cups’. He says the eggs have the perfect ratio of chocolate to peanut butter ;-)
I’m wondering what he’d think of these.
Yes, there is more peanut butter in the Easter Reese’s......but if you buy the king-size Reeses’s oblong bars, there is more p/butter in them.......Same w/ the Reese’s pumpkins out now.
LO-CARB CHOCOLATE CHEESECAKE
Make a crust or not---use crumbled lo-carb chocolate cookies mixed w/ butter.
TOPPING Micro or on stove top melt 2 tbls Butter 4 tb plain Cocoa 3tb Splenda. Drizzle over cake after it comes out of oven.
METHOD Mix cream cheese, splenda, vanilla, and eggs together. Set aside. Mix the cream and pudding together separately, then add to cream cheese mixture. Elec/mix on high; completly blend.
Bake in sprayed pan 350 deg 35-40 min. Set on counter; drizzle w/ Topping. Chill.
SERVE cold w/ dollop Chantilly whipped cream, chocolate shavings garnish.
ING 16 oz Cream Cheese1/2 cups of heavy cream 1 pkg Sugar Free Chocolate Instant Pudding mix 1/2 cup Splenda (reserve 3 tb for sauce)tsp Vanilla 2 Eggs
bttt! LO CARB BUMP!
I’m going to let this thread go until the end of next week. There are lots of FReepers interested in low-carbing.
-JT
Thanks!
Not sure this is all low crab-but made it while visiting with friends in Toronto this week. It was delicious. I did not grate the slaw, just cut it finely as I am afraid of my mandolin!
Irish Roasted Salmon
AUTUMN 2003 Ontario LCBO Magazine BY LUCY WAVERMAN
Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. Serve with fennel and apple slaw (recipe follows) and new potatoes if you like.
2 tbsp (25 mL) honey
¼ cup (50 mL) cider vinegar
¼ cup (50 mL) Irish whiskey
2 tsp (10 mL) chopped fresh thyme
1½ tsp (7 mL) grated lemon zest
2 tbsp (25 mL) vegetable oil
Salt and freshly ground pepper
4 salmon fillets, 6 oz (175 g) each
1. Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
2. Preheat oven to 450°F (230°C).
3. Remove salmon from marinade and place on a rack over a roasting pan. Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear. Place on 4 serving plates and serve fennel and apple slaw on the side. Serves 4
Fennel and Apple Slaw
Dressing
2 tbsp (25 mL) cider vinegar
Salt and freshly ground pepper
¼ tsp (1 mL) ground fennel
½ tsp (2 mL) grainy mustard
¼ cup (50 mL) olive oil
Slaw
1 Cortland or Spy apple, unpeeled
1 small fennel bulb, trimmed and core removed
2 tsp (10 mL) chopped fresh thyme
½ cup (125 mL) very thinly sliced red onion
1. Whisk together cider vinegar, salt, pepper, ground fennel, mustard and oil.
2. With the julienne blade of a mandolin or julienne grater, grate apple and fennel. Combine apple, fennel, thyme and red onion in a bowl.
3. Add dressing to salad and toss. Season again with salt and pepper to taste. Serves 4
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Pistachio-Crusted Scallops
PREP Make salsa/dressing first to steep flavors:
MANGO SALSA toss diced mango, handful chp flat-leaf parsley, minced jalapeno, minced small chunk purple onion, juiced 1/2 lime, pinch salt; set aside to meld.
KEY LIME DRESSING Blender creamy/pale green cup fresh arugula, 1/4 c lime juice, 1/2 c canola or grapeseed oil, 2 juiced Key limes, 2 tsp grainy Dijon, 1 1/2 tsp honey, pinch ea cayenne, s/p.
SCALLOPS P/towel pat dry 6-12 scallops; spread w/ combined 2 tb mayo/tb wasabi paste; dip both sides in chp pistachios. In hot skillet w/ drizzle of canola oil sear briefly1-2 min per side; plate.
ASSEMBLY Layer on plate arugala, scallops, Mango Relish, Lime Dressing. (can add heirloom tomatoes, avocado slices)
One last question....tomorrow is our shopping day & I AM buying wings! You use the Kraft parmesan that is powdery & NOT the shredded parm?
I am making them for our Sunday dinner. Thanks.
Pugmama, most of us are ‘askeered’ of that mandoline! The first time I used it - even though I’d been warned - I almost lost the tip of a finger ;-)
I like your recipe very much. I think it definitely qualifies as ‘Paleo’ - and would be fine for later phases of the low-carb diets. The amount of honey per serving is negligible, and is certainly better than refined sugar.
I want to try the slaw!
“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/";
I finally tried this. It was good, but I felt it needed something. I hit it with some sriracha and that did the trick.
The link didn’t work, but thanks for the effort. I have several variations of this is my cookbook, plus many days I just throw together whatever meat I have with the slaw, onions, and green peppers, and season to fit whatever I’m hungry for.
Sorry about the link. The quotation mark got added into the link, even though I checked it before posting. Just delete the (”) at the end and the link should work.
Oh my, yum!
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.
Yes, the regular, on the shelf, grated parmesan cheese, not real, freshly shredded stuff that’s refrigerated. I have done the fresh, and it burns & slides off too much.
Thank you : ) Have a wonderful Saturday.
I’ve done low carb for about 15 years now. Still have weight to lose sadly, I’m a stress eater.
I got most of my recipes from this board:
http://lowcarbfriends.com/bbs/
The biggest help to me, since I have a phenomenal sweet tooth, is whey protein. I make shakes, mix it into cheesecake recipes, l/c muffins and what not. So many different flavors than even just 5 years ago. One called ‘cake batter’ is on my ‘to be ordered’ list.
I’m also having luck with intermittent fasting.
I lost 80lbs initially over about a year and change, kept that off for 6 or 8 years, but gained about 25 of that back over the next 6 or so years. I’d still like to lose about 50lbs total. We’ll see what happens, I just got back on the wagon wholesale this week.
ROASTED CAULIFLOWER / Whipped Goat Cheese
CAULIFLOWER---BTB 2 1/2 c dry white wine, 1/3 cup ol/oil, 1/4 cup k/salt, 3 tb l/juice, 2 tb sweet butter, tb ea crushed red pepper flakes, sugar, bay leaf, 8 c water. Add cauliflower, simmer tender, turn occa, 15-20 min. Liftout to rimmed sheetpan, drain well. Brown 475 DEG, rotating halfway, 30-40 min; plate. Drizzle with oil; sprinkle with sea salt.
SERVE with whipped goat cheese.
WHIPPED GOAT CHEESE proc/smooth 4 oz fresh goat cheese, 3 oz ea cr/cheese, feta, 1/3 cup h/cream; add coarse sea salt. Transfer to server; drizzle w/ 2 tb ol/oil.
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