LowCarb is the real *SKINNY BEHIND* a world wide shrink.

CookingWithCarlo.com ^ | Jan.30 2004 | Carlo3b, A Dad, Chef, Freeper

[carlo3b]

LowCarb Bread Machine Bread

Ingredients:

• 1 pkg. dry yeast (Rapid Rise/Highly Active)

• 1/2 tsp. sugar * (equal to a packet found in restaurants)

• 1 1/8 cup "tap warm" water (90-100°F)

• 3 Tbls olive oil

• 1 1/2  tsp. baking powder

• 1  tsp. salt

• 1 Tbls Splenda

• 1 cup Wheat Gluten Flour 

• 1/4 cup oat flour

• 3/4 cup soy flour

• 1/4 cup flax seed meal

• 1/4 cup coarse unprocessed wheat bran

1) Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).
2) Seperately,, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients.
3) Set your machine to the basic cycle (3-4 hours) and bake.
Cool on a rack and enjoy.
* The sugar is totally consumed by the yeast and does not contribute to the carb count.
Makes 16 slices. 3.4 carbs per slice.

LowCarb is copyrighted to, Morelli Enterprises Inc.

[carlo3b]

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[Salo]

Our local wal-mart has a low carb section now. They have Sara Lee bread at 9 carbs a slice, which still seems high to me, but at least big companies are seeing and responding to the low carb market.

[cyborg]

Skinny behind hehehehehe

[ItsOurTimeNow]

How long before these companies start asking for Government intervention/bailouts...like the Airline Industry has already done.

People are making smart decisions, and the companies are complaining...

Remarkable..

[carlo3b]

(LowCarb)AUTHENTIC COQ AU VIN

A true coq au vin is made with the master of the farmyard, The Rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).

• 1 (6-pound) roasting chicken, or rooster, cut into 8 to 10 pieces
• 2 cups chopped yellow onions
• 2 shallots, peeled and finely chopped
• 3 large carrots, peeled and chopped
• 2 cloves garlic, crushed
• 1 bouquet garni (1 sprig each of thyme and parsley, a bay leaf and a small celery stalk wrapped in cheesecloth)
• 2 bottles good red wine (I like burgundy or pinot noir)
• Kosher salt
• Freshly ground black pepper
• 1/4 cup canola oil
• 2 tablespoons flour
• 2 tablespoons cognac
• 1 tablespoon unsweetened cocoa
• 8 ounces salt pork diced, or thick-cut bacon, diced
• 1 pound small white button mushrooms, cleaned
• Garlic croutons, optional

1) In a large container or plastic bag, combine chicken pieces, onions, carrots, shallots, garlic, bouquet garni and wine. Refrigerate overnight and up to 24 hours.
2) Remove chicken from the marinade, reserving marinade. Pat chicken dry, then season with salt and pepper.
3) Heat oil in a large Dutch oven over medium heat. Add chicken pieces, a few at the time, browning each piece on all sides, about 10 minutes for each batch. Remove chicken as it is browned.
4) Stir flour into the pan, then cognac.
5) Remove pot from heat, and carefully ignite cognac and cook until the flames stop (or simmer the cognac for 3 minutes to evaporate the alcohol). Return pot to heat.
6) Add reserved marinade to the pan and bring to a boil, scraping up any brown bits. Reduce heat to a low simmer. Place chicken pieces back in the pan. Partially cover, and simmer for 1 1/2 hours. Remove chicken.
7) Strain sauce, then return strained sauce to the pan. Whisk in cocoa. Cook uncovered for 20 minutes.
8) Meanwhile, in a separate skillet, render salt pork or bacon until crisp. Remove pork with a slotted spoon, and add to the sauce. Saute mushrooms in pork fat until golden. Remove mushrooms with a slotted spoon and add to sauce.
9) Return the chicken to the sauce and heat at a low simmer for 15 minutes. Serve with garlic croutons if you like.

You can skin the chicken to save a few calories.
Open another bottle of the wine you used for the braise.
NOTE: One authentic twist in the recipe below is the addition of cocoa powder, the secret ingredient for the best versions found in France.

Makes 6 servings.

LowCarb, copyrighted by Morelli Enterprises Inc.

[MontanaBeth]

Morning Carlo!

[mylife]

Good morning Carlo!

Where in the world do I get soy flour and flax seed meal?

[carlo3b]

Sara Lee bread at 9 carbs a slice, which still seems high to me, but at least big companies are seeing and responding to the low carb market.

My opinion is that Sara Lee, has their reputation to protect, and the bread is as low as they can reduce the carbs and still good tasting.. That is a great sign that this industry is heading in the right direction.. :)

[PLK]

It seems to have taken FOREVER for food and restaurant industries to respond to low carb demand. I hope they continue to develop and market low carb foods.

I still have to drive way out of my way to get to a hippy-dippy food co-op to get the sugarless, low carb ketchup I use. There is not a single bottle of low carb condiment on the shelves of the big grocery chain where I shop.

I think the industry missed the boat on this for a LONG time.

[MaryFromMichigan]

As I see it... ;-)

Eat what you want, just watch the portions.
And get some form of exercise.

Don't go a diet that doesn't let you eat the foods you like or crave because when you go off the diet (and 99% of people do) the weight will come right back. (Although I have read alot of good things about the low carb diet.)

Have a between meal snack so you don't get too hungry because your Mom was right, eating a snack before a dinner will ruin your appetite!

If you skip meals or cut down calories down too far- you'll probably overeat later.

We're over thinking this whole diet thing.

[carlo3b]

How long before these companies start asking for Government intervention/bailouts

Reparations instead of preparations, or even resignation.. LOL.. :)

[carlo3b]

WHAT ABOUT SNACKS...
you can just change your definition of snack..

It's all in your head, and thats where it belongs. We have this notion that something has to be naughty to be good! We perceive anything usually used in a different context and readily available to be blasé, or boring.

I have been skirting, and circling this issue in countless other venues, and here on FR for a long time.. Your mind craves satisfaction, something to change the subject and wake up the senses!

Your senses need a drastic change,. a jump start to wake them up, so they can tell the brain that something is happening to pay attention. You need, SPICE, BURN, FREEZE, CRUNCH, GOOEY, STICKY, SOUR, and yes SWEET!

Dips that are piping HOT as H%LL, frozen, and BITTER lime juice, cheap low carb baked wheat thins, with Habañero, or Jalapeño cheese dip, ..slowly eating only a few of these thingys will satisfy your hunger because they get the glands, and taste buds jumping. Use your imagination.. Strips of cold roast in one of those dips with burn you mouth for a moment and cause you to drink a gallon of ice water.. GOOD!  That'll fill you up! A touch of lemon on the tip of you tongue will pucker you up as well! Get the picture??

Lets see if you can post some of your own ideas!.. waiting.. tapping my fingers... looking at my watch.... whistling..... ZZZZzzz
 
 
 

[mylife]

thanks for the recipe,

I was just wondering what to do with the chicken for dinner and I love coq au vin

[carlo3b]

Morning sweetie... :)

LowCarb Cheeseburger Quiche Lunch Snacks

• 1 lb. lean hamburger, 85% or better
• 1 small onion, diced
• 4 slices crisp-cooked bacon, chopped
• 3 med eggs
• 1/2 cup whole mayonnaise
• 1/2 cup half-n-half or heavy cream
• 8 oz. shredded chedder
• 1/4 tsp miced garlic
• 1/4 tsp fresh ground black or to taste
• salt to taste, careful the bacon has salt
Preheat oven to 350°F.
1) Brown hamburger in a heavy skillet, add onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
2) Combine remaining ingredients in mixer bowl and whip well.
3) Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool for 15-20 minutes to slice. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)

Makes 6 servings –– 2.2 grams of carbohydrate per serving.

[OldBlondBabe]

Thanks for the low-carb bread machine recipe. I can't wait to try it. Can I find those last two items at my local Kroger or Meijer?

[carlo3b]

Olive Oil & Balsamic Herbed Dipping Sauce

• 1/2 cup virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon chili pepper flakes
• 1 teaspoon fresh garlic cloves, mashed
• 1/4 teaspoon salt, optional
• 1 tablespoon parsley, minced
• 1 tablespoon fresh basil, chopped fine

Combine all ingredients and refrigerate for 4 hours.
Serve as a dipping sauce for bread, veggies, etc.

---

Infused Olive Oil

Makes 1 cup

1 cup extra-virgin olive oil
Spices of choice (see list below)

Place olive oil in small heavy saucepan with flavoring(s)
of choice until oil just begins to sizzle. Remove from heat
and cool to room temperature. Refrigerate in a tightly
covered jar for two days. Strain oil into large glass
measuring cup. Pour through funnel into dry sterilized
bottle; cork and store in refrigerator for up to one month.
 

For herb oil: Add several sprigs of rosemary, thyme, sage
or any other fresh herbs you like, plus two or three dried
red chiles. Use for a bread dipping sauce, sautes or salad
dressings.

For rosemary oil: Add one-fourth cup fresh rosemary
leaves or one tablespoon crushed dried rosemary. Use for
a bread dipping sauce, sautes or salad dressings.

For sundried tomato oil: Add one-fourth cup chopped
sundried tomatoes and one-half teaspoon peppercorns
(black or multicolored). If you like, add sprigs of one or
more fresh herbs. Strain through cheesecloth when ready to
bottle. Use for a bread dipping sauce or toss with hot
pasta.

For chile oil: Add two to three dried red chiles. Use as a
bread dipping sauce or brush over pizza dough.
 

[Sgt_Schultze]

I've been in Wal-mart's low carb section. For those in need of a Chocolate fix, that is the place to go. Try the DeLite products (green packages). They have a caramel nougat bar covered in chocolate that is only 2 grams of carbs that you will swear is full of sugar - 90 cents to boot!

[cyborg]

Turkey and cheese
curried beef cubes

I don't snack very much but that's what I usually eat

[JustAnAmerican]

Personally I think good eating habits and Exercise is better then any Low Carb/Fat diet. I know some folks that are on low carb diets and they have lost a good deal of weight, however these same folks no longer have the energy for any sort of prolonged workout. My thing is the very high fat content in most of the low carb foods.

One good example, people on low carb diets are under the impression that eating tons of Butter/Red Meats/Bacon/Eggs is OK. 10-20 years from now when they die of clogged arteries the buzz word will be (no-Low-carbs). All diets are Fads, low-carb is just the latest until folks start dropping dead. All food is good as long as you exercise good judgment in your eating habits.

Gorging on Fats(no-carbs) is just as bad as gorging on Carbs(low-fat). We all eat the "bad foods", because to live on only "good foods" = on heck of a boring dull life, the trick is not eating only bad foods or only good foods.