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Get series about HEALTHY, and LOW CARB FOOD
CookingWithCarlo.com ^ | A Dad, Chef, Freeper

Posted on 09/01/2003 5:41:39 PM PDT by carlo3b

Get series about HEALTHY, and LOW CARB FOOD

This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.

With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef  (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
 
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..


This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo,  get it?  food)..  Hahahahhahaha...  {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread..  :)


TOPICS: Culture/Society; Editorial; Front Page News; Miscellaneous; News/Current Events; Philosophy; Political Humor/Cartoons; Unclassified; Your Opinion/Questions
KEYWORDS: atkins; bayofpigs; caleries; carbs; chickenlivers; diets; fat; food; fun; health; houseofcarlo; lowcarbs; nobeer4steveo; recipes; sexychefindreams; skinny; vegetables
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To: jellybean
I've been doing pretty well for two years without the animal protein. I get fats from nuts and legumes and omega fatty acids from salmon and other fish. I use a lot of olive oil and get protein from egg whites. I have high cholesterol, so I have to stay away from egg yolks, red meats and dairy products. Cutting out milk,cheeses and cream has almost eliminated sinus problems, too.
Most important of all is exercise. I do 30 minutes about 5 times a week on the elliptical trainer. Makes a big difference in the way calories are metabolized.
501 posted on 09/04/2003 2:07:48 PM PDT by stanz (Those who don't believe in evolution should go jump off the flat edge of the Earth.)
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To: BushCountry
Like chok-lit, do you? I'm happy to share. :-)


502 posted on 09/04/2003 2:25:49 PM PDT by radu (May God watch over our troops and keep them safe)
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To: carlo3b
placeholder
503 posted on 09/04/2003 2:27:26 PM PDT by stainlessbanner
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To: carlo3b
please add me to your ping list. Thanks.
504 posted on 09/04/2003 2:28:18 PM PDT by RightWingMama
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To: carlo3b
You may have gotten to the bottom of this subject...

I've been told I'm psycho, er, psychic. hehe!

Some of these yummy recipes will definitely have *end* results that are memorable. *giggle*

505 posted on 09/04/2003 2:33:38 PM PDT by radu (May God watch over our troops and keep them safe)
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To: carlo3b
A very easy recipe for curried chicken.

6 chicken breasts, boneless or 8 to 12 thighs
1/2 small onion, chopped, or 1 bunch of green onions, chopped
3-4 cloves garlic, minced
1 rounded tablespoon curry (or more if you like)
2 tablespoons butter
1 cup heavy cream
1/2 cup water
1 teaspoon salt

Place chicken in greased 11x9 dish. Sprinkle onions on top. Saute curry and garlic in butter then add cream and water. Pour ober chicken and bake uncovered for 1.25 hours at 375*. Baking time depends on thickness and personal preference.

506 posted on 09/04/2003 6:26:10 PM PDT by SeaDragon
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To: hellinahandcart
Place marker.
507 posted on 09/04/2003 6:32:51 PM PDT by hellinahandcart
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To: RightWingMama
please add me to your ping list.

You are now on the team.. Thanks

508 posted on 09/04/2003 7:25:48 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: SeaDragon
A very easy recipe for curried chicken.

It is indeed an easy recipe and a gem. I have found that the simplier the recipe, the more defined the flavors, and when dealing with most curries thats the taste I'm looking for. Thanks so much...ANY MORE where that came from? ...LOL

509 posted on 09/04/2003 7:29:51 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
I love curry too...

If anyone out there has easy versions of Thai curry using coconut milk etc...I'd love to know how to do them!
510 posted on 09/04/2003 8:14:11 PM PDT by not_apathetic_anymore
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To: not_apathetic_anymore
marking spot
511 posted on 09/04/2003 8:25:33 PM PDT by Iowa Granny
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To: stainlessbanner
Artichoke and Bacon Frittata

512 posted on 09/04/2003 9:12:48 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: not_apathetic_anymore
I love Asian foods, and many are adaptable to Low Carb and similar diets. If you have hit a wall with menu choices, you should consider any of the wonderful Asian dishes, Thai, Chinese, Vietnamese..etc to spice up you taste buds and get new enthusiasm.  Lets face it you didn't start down this path to a healthier life and expect not to have to learn a few new tricks. Asian foods are wonderful, and easy, once you get the taste for it, and the right ingredients. Start today with this great dish..
 

Red Pork Curry
Gaeng Ped Moo
  • 2 Tbs. cooking oil
  • 1 Tbs. red curry paste
  • 2 cups coconut milk
  • 4 kaffir lime leaves*, shredded (also called Indonesian lime leaves, or Wild lime)
  • 1 1/2 Tbs. sugar
  • 1 1/2 Tbs. fish sauce
  • 1 1/2 lbs lean pork, sliced 
  • 1 small red chili, sliced
  • 2 Tbs. fresh basil leaves, chopped
Heat the oil in a wok.
1) Add the curry paste and stir-fry for about one minute.
2) Add coconut milk, kaffir lime leaves, fish sauce and sugar. Bring the coconut milk to the boil.
3) Add pork, and chili. Simmer for about 5 minutes, until pork is cooked.
4) Add basil leaves.
Serve with steamed rice, or Cauliflower florets

*These leaves impart a wonderfully aromatic smell and flavor, and  are an essential ingredient in many Thai recipes. Not easy to find, but not impossible in or near a major city.


513 posted on 09/04/2003 9:47:02 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Perhaps that's a distraction for this weekend:) Thanks
514 posted on 09/04/2003 10:05:31 PM PDT by not_apathetic_anymore
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To: Iowa Granny
I know you are getting tired of eggs for breakfast or any other time... LOL
How about doing something a bit different with them. This is one of dozens of Frittatas that can be thrown together fast and with stuff that you already have in your fridge. Almost anything that you would eat on one plate can be mixed into a Frittata. Many of those thingys that are leftovers that got pushed to the back of you fridge shelves could go into making something ..a..er..different.. HA!  What in the heck were you saving that stuff for anyway.. live a little dangerously!
 

Bacon Egg and Cheese Frittata Pie

515 posted on 09/04/2003 10:08:13 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: stanz
Sweetie, I can't really call this true vegetarian, because of a trace of shrimp paste, in one of the ingredients.. but I thought you might overlook that minor flaw..gulp.. or you may have a substitute in your store.

Thai Green Curry

1) Marinate tofu in sweet soy sauce for 20 minutes, drain.
2) Heat 1 tablespoon vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add 1/4 cup of coconut milk, tofu and all the vegetables except the peas & bean sprouts. Simmer for 5 mins.
3) Add remaining coconut milk, bring to boil, reduce heat and simmer until vegetables are nearly tender.
4) Add peas and bean shoots. Cook for 5 to 10 mins. Serve with jasmine rice. Garnish with chopped shallots.
*Green curry paste is a rather popular product in Asian shops, or on line. It's a mixture of a lot of ..stuff, you don't really want to know....LOL

Just kiddin:
green chile, garlic, shallot, lemongrass, salt, galanga, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric..

516 posted on 09/04/2003 10:39:08 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: randita
Here's a vinegar-based barbecue sauce that's pretty good. I got this from Fran McCullough's The Low-Carb Cookbook. It was part of a brisket recipe I adapted for a crock-pot (brisket NEVER dries out in a crock-pot, and it won't heat up your kitchen either). The sauce also makes a good marinade for other things, and I don't miss the ketchup or the sweetness.

5 oz. Worcestershire sauce (half of a ten-ounce bottle)
1/8 cup hot pepper sauce
1/2 stick of butter (I have also used olive oil)
1 cup cider vinegar
1/2 tbsp. black pepper
1 tsp. salt
1 tsp. red pepper flakes

Combine all ingredients in a saucepan, bring to a boil, and simmer 10 minutes. Cool and refrigerate. It will supposed keep for several days, but I've never had it on hand long enough to find out. :D

517 posted on 09/05/2003 1:25:30 AM PDT by hellinahandcart
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To: carlo3b
I may lose my mind if I end up on one more ping list, but, what the hell. Put me on this one. I'll dump another list or something.
518 posted on 09/05/2003 1:27:34 AM PDT by hellinahandcart
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To: hellinahandcart
vinegar-based barbecue sauce...A la Crockpot

Wonderful!! This is what most folks need to fit their busy schedule.. Thank you.. You are welcome aboard the Ping-a-ling as well.. ;)

519 posted on 09/05/2003 4:57:29 AM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: nepdap
Also a must spam with peanutbutter and onion chips and beer.
520 posted on 09/05/2003 5:04:27 AM PDT by Vaduz
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