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
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.
That looks good.
Back in the ‘80s I made the original Atkins cheesecake; you had to keep it in the freezer back then, but I think later he improved upon it.
I don’t have either of his cheesecake recipes now, but if anyone does I’d love to have it again.
-JT
BAKED BRUSSELS SPROUTS / appy for one
METHOD Toss Brussels sprouts leaves, tb evo, s/p. Spread on ol/oil sprayed foil on sheetpan in single layer. Bake crispy 350 deg 10-12 min. Watch carefully/ burns easily. set aside to cool.
ALMONDS bake/toast almonds lightly brown. Set aside to cool.
DRESSING mix ½ tb red wine vinegar, ½ tb olive oil, tb drained capers. Add salt and red chile flakes to taste; mix well.
ASSEMBLY Plate crisp Brussels sprout leaves, then dressing, sliced almonds, and chp parsley.
SERVE immediately.
ING 20 Brussels sprouts separated into leaves 1 ½ tb evo ½ tb red wine vinegar tb drained capers 2 tb sliced almonds tb finely chopped fresh parsley s/p, to taste red chile flakes, to taste
YUM.
Saving!
ROASTED CARROTS AND CALIFLOWER IN MUSTARD SAUCE
Toss cauliflower florets and carrot chunks, 2 tsp olive oil, pepper.
Cover/micro 5 min. Place on sprayed sheetpan. Roast tender 25 deg 10 min
(cauliflower edges are browned). Plate; toss with Sauce and chp parsley.
SAUCE ol/oil, mustard, horseradish, and honey or fave sweetener).
Ing: small head cauliflower, trimmed into 2 c florets; 4 large carrots
diagonally cut into chunks;◾2 teaspoons olive oil ◾½ teaspoon pepper
For mustard sauce ◾1 tablespoon olive oil ◾2 tablespoons Dijon ◾
teaspoon prepared horseradish ◾ teaspoon honey (or fave sweetener) ◾¼ c chp fresh parsley
Oooh....that sounds great! And, I have coconut flour!! Yay!!
I call your Thousand Island Dressing dressing *Russian Dressing*
I think you can leave out the Splenda, if you use sweet relish.
The Thousand Island Dressing I make is a little bit different ....easy to make... we love it:
My Hellman’s Thousand Island Dressing
I usually don’t measure, go by *eye* on this one
Yield: 2 cups
1/3 cup Hellmann’s real mayonnaise
1 hard-cooked egg, finely chopped [I use my pastry blender to do this chopping quickly]
1/2 cup chili sauce [I like Heinz]
[1 tbsp chopped pimiento-stuffed olives] optional
1 tbsp sweet pickle relish
1 tsp grated onion
1 (6-oz cup) Dannon plain yogurt
Stir together first 6 ingredients. Fold in yogurt. Chill. Enjoy.
Can you put onion in it or is it not low carb?
Can you put onion in it or is it not low carb?
I bet greek yogurt would work in Boursin Cheese.
Room temperature cream cheese (or yocheese, etc)
Softened Butter - up to half the amount of cream cheese
Garlic - a must
Dill
Parsely
Herbs to your taste such as oregano, thyme, basil, chives, margaram, etc.
Stir to combine. Serve on LC crackers or dip veggie sticks. Also can be baked in the oven rolled or stuffed into pounded thin and rolled beef and chicken. Or served on a steak.
The family likes chicken breasts pounded thin. Squeeze a box of frozen spinach so that it’s not wet. Mix the spinach into the boursin cheese and spread it onto the breasts and roll up to enclose. Bake until done.
One cup of chopped onion = 11 carbs or 10 net carbs (subtracting the 1 fiber carb)
We love onions so just make adjustments for them.
Will try that next. Sounds wonderful.
Thx so much.
I don't actually watch carbs in my diet, I just cut out bread, rice, potatoes, and such starches (i.e. refined carbs). My carbs are quite rude.;-)
I get all my carbs from vegetables and legumes (and, ahem, beer).
Has the same effect on weight loss in my experience..
Just don’t use that greek stuff made by the Islamics.
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.
I have so been thinking for several years about making mashed cauliflower.....you both talked me into it, sounds very yummy!
Other than that we are the carb household. Love me some carbs!
I envy you.
The only way I can keep my weight down is to limit the starches.
Love 'em but just can't eat them.
I am so addicted to Cabot Farms sharp cheddar too! I had some on water crackers when I got home today. The most delicious cheese ever. Had no idea they made yogurt, will see if our Wal-Mart has it.
I am so addicted to Cabot Farms sharp cheddar too! I had some on water crackers when I got home today. The most delicious cheese ever. Had no idea they made yogurt, will see if our Wal-Mart has it.
Sardines are very nutritious. Back in the ‘70s they were considered a ‘rejuvenation’ food, because they are rich in ribonucleic acid; also B12.
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