Posted on 09/01/2019 3:53:57 PM PDT by Jamestown1630
When we have an office party, one of my co-workers brings the most excellent ‘Seafood Salad’. He refuses to give the recipe, but it has crab, shrimp, pasta and that ‘Krab with a K’ stuff. I’m pretty sure that it also has dill and Old Bay.
I’ve been trying to find a low-carb or Keto version of this that uses only REAL crabmeat and shrimp, and I’m not finding one that seems similar but has no sugar or pasta, but does have the other ingredients that I detect. If anyone has one, please post! My husband is back on the Keto thing, and I want to find seafood recipes that work with it – since I’m not crazy about consuming as much meat as he is.
While searching, I did find this recipe on the ‘Ruled Me’ keto website for 'Crabcake-Stuffed Mushrooms’, which looks wonderful. (If you don’t have access to almond meal for the topping – which I’m assuming is used to simulate a sort of ‘bread-crumb’ topping without the carbs – this would probably be just as good without it; and if you’re not doing low-carb or keto strictly, just use some very fine bread crumbs - a little isn't going to mess with your carb count that much :-)
This is a great website for Low-Carb and Keto with lots of resources besides just recipes:
https://www.ruled.me/crab-cake-stuffed-mushrooms/
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I mentioned previously that a new Lidl store opened near us recently, and we are really enjoying it. We think we are saving a lot of money on certain items - fresh produce, meat and poultry, milk, eggs - but they also have some really nice products that seem exclusive to them.
The 'Duo Flutes' pictured above are like puff pastry sticks, and come in several flavors - my favorites are the Cheese ones. These, alone with drinks or along with your favorite dip recipe, will be a hit.
Also, their own brand of Hummus is really good - we most recently tried the super-spicy one, and it's great and very different from the ones we find elsewhere, which all seem to be predictably heavy with cumin.
And, they have wonderful prices for fresh-cut flowers. Since Lidl, my desk at work always has beautiful fresh flowers, for about $3.00 per week (half of what I'd pay at the supermarket for an even smaller bunch of lilies.) If you have a Lidl in your area, check it out.
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Summer has always been my favorite season, and August my favorite month; but even so, I've always been exhilarated by the coming of Fall. This year, for some reason, not so much - I want more Summer! But I happened to find this video recently - a little bit of Winter/Holiday imagery, that helps me to look forward with some enthusiasm to Autumn and Winter, and gets me started on plans for the holidays:
https://www.youtube.com/watch?v=3Mbc_Sc454E
-JT
Dufour is the brand I use! Sprouts markets carry it. Probably others too.
you must have been the one who posted :-)
I think I will miss champagne the most...... sigh. Maybe one sniff at occasions....
My rule for eating now is I won’t put in my mouth anything that I know will make me feel bad, either immediately or the next day. So alcohol is out entirely. (Most recent experience: I tried the Panda Express spicy chicken, it was delicious, but felt very sick from msg for 3 hours so it’s over). I find that I don’t need willpower at all when I just plain want to feel good 100% of the time and I see food that makes me feel bad as slaps in the face. So I really avoid them by desire. (And I’m getting a little too thin from this... just saying... lol)
(But I still love making all them - I just need tasters!)
Maybe it was me. I think there was a quality issue between it and pepp farms. Maybe all butter? Can’t remember. It’s better tho. Never buy just one box, not enough in it for most recipes.
My husband is actually making that recipe using Monk Fruit Extract, because he doesn’t like using fake sweeteners either. I like them - they are not anything like regular ‘peanut butter cups’, but a pleasant treat on a low-carb diet.
I’ll tell him about your dark chocolate.
I bought keto cups too. I can’t find them on store shelves any more. They probably weren’t sweet enough for people. But I loved them. (Coconut manna inside, not peanut butter - also good)
Good for hubs RE monkfruit instead of fake stuff!
Found them on amazon still. People didn’t like them. But I did! Great tv snacking!
Those look good. My problem with that stuff is keeping to one :-)
I couldn’t. I kept them in the freezer and ate 1-3 at a given occasion. That’s why I started making peanut butter cups myself! I should make some soon. They really are good from the fridge, 2-bite sized in little muffin cups. The less sugar at all that is in there, the less guilt you would feel eating 2. Plus they are super filling.
QUICK CHEESE BREAD
Slice bread loaf vertically--almost to bottom; insert Cheddar or Jack slices in cuts.
Pour over combined 1/2 c melted butter, 2 Tb ea lemon juice, Dijon, 1 1/2 tsp ea garlic/onion powders, 1/2 tsp celery salt.
Foil-wrap; bake 350 deg 15 min. Uncover; add more cheese to top; bake 10 min; crisp crust, melt cheese. 8 servings.
I’ve found fried brussel sprouts! Carb counts on them are all over the board but I’m going with 5 net carbs per serving (3/4 C).
Trim the ends and cut in half. Let dry out so the oil doesn’t splatter. Fry in oil until ugly and almost burned. Drain and toss in sauce.
Prepare just enough sauce to give a touch of taste. Sauce is a wee bit of sriracha, sweetener, honey, vinegar, garlic powder, salt and pepper.
That’s funny - I just took a bag of b. sprouts out to thaw :-)
Tin Roof Bistro Brussels Sprouts
ING pound trimmed Brussels sprouts cut in half 3 tablespoons butter 3 tablespoons extra virgin olive oil 1 teaspoon minced garlic teaspoon minced anchovy 2 teaspoons whole capers tablespoon lemon juice K/salt, pepper , to taste. chopped parsley garnish 2" thick slices of ciabatta bread
METHOD Toss the Brussels Sprouts in 2 tablespoons of olive oil, kosher salt and pepper and add to a cast iron skillet. Roast 400 deg 15-18 min til caramelized. Remove skillet to stove top. Brush ciabatta w/ tb olive oil; oven/toast 3-5 minutes while you finish off the Brussels Sprouts on stovetop.
FINAL On med-high heat, add 3 tablespoons of the butter, garlic and anchovy. Stir the ingredients together gently. Cook for about 45 sec (do not brown the garlic), then add the lemon juice and capers. Stir/combine, then garnish with parsley if desired.
SERVE immediately by plating bread, then spoon Brussels sprouts over; and add a couple of wedges of lemon.
Nutrition Information Yield: 4 , Amount per serving: 735 calories, Calories: 735g, Carbohydrates: 116g, Protein: 23g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 23mg, Sodium: 1234mg, Potassium: 441mg, Fiber: 7g, Sugar: 3g, Vitamin A: 1115g, Vitamin C: 98.1g, Calcium: 50g, Iron: 1.6g
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