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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
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To: Dutchgirl
Hi, I love your idea of cooking for a month -- I should learn to do that. Sounds like a really wonderful way to save time -- and think of the portion control you have! Way to go!
I love doing Atkins and love my new body. It has changed my life.
Ping me anytime you want to chat about Atkins!
541
posted on
09/06/2003 5:18:37 PM PDT
by
paulklenk
(Freedom isn't free.)
To: Dutchgirl
By the way, my big splurge is on Lime Perrier -- when it's really cold, it's wonderful, especially right out of the bottle.
542
posted on
09/06/2003 5:19:26 PM PDT
by
paulklenk
(Freedom isn't free.)
To: Yaelle; carlo3b
As promised, here is my report on Jicama Potato Salad:
First a word about jicama. While it has the firmness and consistency of potatoes, it has a couple of different properties that wouldn't make it a good substitute for potatoes in all circumstances. It's sweeter (kind of a cross between apple and pineapple) and it doesn't lose it's firmness (even after boiling for 1/2 hour, it never softened up). The skin is tougher--use a very sharp knife to peel.
I used half of a medium sized jicama (approx. 6" diamater). Since I cook mostly by taste, the measurements are going to be approximations.
Mexican Potato Salad
- 1/2 6" jicama cut into half-inch cubes (approx. 2 cups)
- 1/3 cup diced onion (green onion/scallion may work better)
- 10 cherry tomatoes, halved
- 2 hard-boiled eggs, chopped
- 1/4 cup diced green pepper
- 1 small jalepeño pepper, sliced (optional)
- 1 habeñero pepper, minced (optional)
- 1 radish
- seasoning to taste (I used coarse ground black pepper and basil)
Dressing
- 1/2 cup mayomaise
- 3 Tbls sour cream
- 1 Tbls extra virgin olive oil
- splash red wine vinegar
Peel and cube jicama. Place in small pot with enough cold water to cover. Cook over medium heat for about 30 minutes (you may be able to eliminate this step as it doesn't seem to make much difference other than possibly some loss of flavor). Drain and cool under cold running water.
Transfer jicama to a medium sized bowl. Add onions, tomatoes, eggs, green pepper, jalepeño pepper and habeñero pepper. Add whatever seasonings you like.
In a small bowl, combine dressing ingredients. Pour over salad and stir until completely covered. Slice radish over the top. Chill in refrigerator for at least 30 min.
Critique: Not bad for an experiment. It went well with my pork chop. However, it does have a milder flavor and needs something to perk it up. Carlo, what would you suggest?
To: carlo3b
Thanks.
I'm new to low-carb and looking forward to some good recipes.
To: jellybean
That sounds good! I never thought of substituting jicamas for potatoes. Yes, they do taste sweeter. They make excellent chips for nachos; that's for sure. Keeping your recipe to try later.
545
posted on
09/06/2003 7:32:05 PM PDT
by
Yaelle
To: Yaelle
Let me know what you think and any improvements you suggest.
To: Yaelle; not_apathetic_anymore; carlo3b
Try adding a teaspoon of horseradish to the dressing. You may have to adjust the amount based on your tastes and the strength of the horseradish you use. I use super strong, so a little goes a long way.
Thanks for the suggestion, n_a_a! It's just what I was looking for!!!!
To: NewsGal
I think I miscalculated on the carbs in that cocktail sauce. According to the Atkins' Carbohydrate Gram Counter the sugar free cocktail sauce is listed as 0.3 grams for 2 tablespoons. If you figure that that they are all basically the same, 1/4 of a cup I think is 4 tablespoons that would be 0.6 for 1/4 cup. When you look at the list of ingredients there is nothing that has a high gram count. I just made a new batch that turned out great.
548
posted on
09/07/2003 4:49:37 PM PDT
by
RJayneJ
(To see pictures of Jayne's quilt: http://bulldogbulletin.lhhosting.com/page50.htm)
To: jellybean
Jicama and Orange Salad
1 jicama, peeled and cut into small cubes or julienne strips
The juice of 1 orange
Salt and freshly ground pepper to taste
2 oranges, peeled and sectioned
Dash of cayenne pepper, or to taste (optional)
4 Tbs (60 ml) chopped fresh cilantro (coriander leaves)
Toss the jicama with the orange juice, salt, and pepper. Marinate refrigerated for 1 hour to overnight.
Add the remaining ingredients, tossing to combine, and serve chilled or at room temperature.
Serves 4 to 6.
549
posted on
09/09/2003 12:36:09 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
marking spot
550
posted on
09/09/2003 12:59:35 PM PDT
by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
marking spot
551
posted on
09/09/2003 12:59:44 PM PDT
by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
marking spot
552
posted on
09/09/2003 1:00:10 PM PDT
by
Iowa Granny
(Mens sana in corpore sano)
To: carlo3b
That sounds delicious! I'll try it soon. I'm still doing induction, so no oranges allowed yet...but soon! :)
To: carlo3b
Hey Carlo, I tried the chicken cordon bleu - delicious. I also tried the cheesecake, but I melted some low-carb chocolate and made it a swirl. Yum. Thanks for the recipes. Keep them coming.
554
posted on
09/09/2003 8:14:46 PM PDT
by
reformed_dem
(You can fool all the people some of the time, some people all the time, but you can't fool mom.)
To: reformed_dem
It's my pleasure.. glad you enjoyed them.. many more where that came from.. soon.. :)
555
posted on
09/09/2003 8:57:41 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: sarcasm
I feel like a jerk, I didn't see your request (if thats what it was..LOL) until tonight..well, better late then never..
Lobster Ravioli with Crab meat Cream SauceThe pasta portion isn't very Low Carb, but you folks know that already. Keep this one for a special celebration!
Lobster Ravioli:
- 2 oz butter
- 1 med. clove garlic clove, chopped
- 1 Tbs. chopped shallots
- 16 ounces cooked lobster meat
- 4 oz. cooked snow crab meat
- 2 oz. Cognac, or brandy
- 2 oz. ricotta
- Salt
- Pepper
- 1 Tbs. chopped chives
- Egg white, slightly beaten
Crab meat Cream Sauce:
- 2 oz. unsalted butter
- 1 Tbs. chopped shallots
- 4 oz. whole chunk crab meat
- 2 oz. Cognac, or 100 proof brandy
- 5 oz. tomato sauce
- 10 oz. heavy cream
- Salt
For the Lobster Ravioli:
1) In a large sauté pan, add the butter and melt.
2) Add the garlic and shallots and sauté until golden brown.
3) Add lobster, crab, and chives and sauté 2 to 3 minutes.
4) Add brandy or Cognac and reduce for 2 minutes.
Remove from heat and cool for 30 minutes, until room temperature.
5) Chop lobster mixture into small chunks.
6) In a large bowl, combine lobster mixture and ricotta and mix well.
Season with salt and pepper.See below for the Dough recipe:
1) Lay out the first piece of pasta dough on the table and place 1/4 ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet.
2) Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out.
3) Using a round pizza or ravioli cutter, cut each ravioli round or square, and put on a sheet pan sprinkled with flour.
3) Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
For the sauce:
1) Using a 12 inch sauté pan at medium heat, add butter, shallots, and sauté until shallots are translucent.
2) Add the crab meat and sauté for about 2 to 3 minutes.
3) Remove the sauté pan from the burner and add Cognac, or 100 pr. brandy then place pan back on the heat to cook off the alcohol.
(Please beware: the Cognac, and especially the 100 proof brandy, will create a large flame.)
4) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.
Garnish with chives.
Pasta Dough:
- 8 ounces durum flour
- 8 ounces semolina
- 1 egg
- Water, as needed
- Pinch salt
1) Add all the ingredients into a large mixing bowl until all ingredients are blended.
2) Place mixture on floured countertop and knead until the texture is smooth and well mixed.
3) Separate the pasta dough into 2 equal pieces and put one piece aside.
4) Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick.
Repeat procedure with second piece making it as close to the shape as the first.
Yield: 4 servings
556
posted on
09/10/2003 8:57:44 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Thanks!
557
posted on
09/11/2003 12:57:02 AM PDT
by
sarcasm
(Tancredo 2004)
To: carlo3b
Ping Me carlo
Godspeed, the Dilg
558
posted on
09/11/2003 2:02:10 AM PDT
by
thedilg
To: thedilg
You are on the list.. See you soon.
559
posted on
09/11/2003 4:40:03 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Thank you, Carlo...I have been interested for awhile and value having real people give real responses online.
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