Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[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..  :)

[TruthNtegrity]

Bookmarking - to copy these recipes.

[msgt]

Just starting Low-Carb - please add me to the list!

Thanks

[carlo3b]

Indeed I will, welcome and good luck.. if you need anything special, just ping.. :)

[SaucyCranberry]

Please add me to all your ping lists!

In 1997 I lost 90 lbs. on Atkins. It's taken me 6 years to gain it all back--and that's NOT the fault of the diet, but myself, and messed up hormones. (I have Polycystic Ovarian Syndrome and Insulin Resistance as well.) But I'm ready to begin a permanent Atkins Way of Living! Thanks for all the recipes--my printer is going to be very busy.

[SaucyCranberry]

I should add, it's taken 6 years of eating a very NON Atkins diet to get me where I'm at. (Plus a stressful International adoption of two infants and a move half-way around the world that really added it on the last 18 months--excuses, excuses, I know!)

[carlo3b]

...and the adoption of two infants

As an adopted parent.. I applaud you, and can understand the stress with agencies and governments. Thankfully my blessed bundle of love came to me from my own home town.

That was a very long time ago, and I have a piece of my heart with her wherever she is. We speak everyday, with very few exceptions. As for your weight loss that will be a piece of cake..LOLOL.. ping me when you need anything special, and I'll ping you when I get things rolling on new threads. Welcome .. :)

[GrandMoM]

BUMP FOR TOMORROW!

[birddog]

This is the thread you want. Start at the beginning and the crustless pizza is a few from the top.

It ia a great recipe!

[SuziQ]

I'd like to be added to the ping list too, please. Nice to see you Rose!

So, carlo, this looks the ideal place for me; one of 'Bertha Butt and the Butt sisters'. I lost 20 lbs. last year just trying to eat less, but after Christmas I just didn't stick to it. Fortunately, I only gained 7 lbs. back during this year, so I didn't backslide ALL the way!

I want to lose a TOTAL of 100 to 110 pounds, so I needed something to kick start me in a big way. I've been doing a variant of the low-carb, Atkins thing for the last couple of weeks. Am losing slowly, but surely, and I haven't really felt like snacking at all during the day! I copied some of the recipes from earlier on the thread; they look great. Sir Suzi Q is joining me in the effort; he wants to get his cholesterol number down, and lose a few pounds as well. Makes it a lot easier on me if he's eating the same as me. The kids are captive, of course, but they don't mind.

[carlo3b]

Welcome Suzi, I know we will help you to reach your goal, and your hubby as well with his special needs.. enjoy.. :)

FReepin Hot & Spicy Toasted Pecans

Match or mix peanuts, walnuts, or almonds instead of  pecans. Pack'm away in jars or tins.

•  1 can (8 ounces) pecans (2 cups)
•  2 Tbs. sugar
•  1 Tbs. vegetable oil
•  1 1/2 tsp. Worcestershire sauce
•  1/2 tsp ground red pepper (cayenne)
•  1/4 tsp salt

Preheat oven to 350
1) Place pecans in a small roasting pan, or cookie sheet, and toast for 20 minutes, stirring occasionally. 2) Meanwhile, in small bowl, mix sugar, vegetable oil, Worcestershire, ground red pepper, and salt.
3) Remove pecans from oven. Drizzle spice mixture over nuts and toss until thoroughly coated.
Spread nuts in a single layer, cool completely in pan on wire rack.
Store at room temperature in tightly covered container up to 1 month.

[carlo3b]

I sent you the spicy snack, even with a bit of sugar because I want you to begin to get a lot of flavor in your foods. Hot and spicy are perfect to satisfy hunger, and stimulate your saliva glands. A little sugar just offsets the burning, but not enough to effect your phase of the diet.. .

[my_pointy_head_is_sharp]

Wow, Carlo! Thanks for the spicy Italian tomato sauce recipes. They're just what I've been looking for! I can hardly wait to try them.

And thanks for the cooking & storage tips. I'm a total novice and really appreciate that!

[my_pointy_head_is_sharp]

Carlo, what's a delicious vinegar & oil combination that I can use on a Greek salad?

[my_pointy_head_is_sharp]

Thanks!

[carlo3b]

Greek Salad dressing

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar (I have never tried to sub this with anything, if you do, let me know)

[my_pointy_head_is_sharp]

Thanks, Carlo! I'll give it a try!

[my_pointy_head_is_sharp]

Carlo, I've got a REALLY DIFFICULT question for you (difficult for me, probably easy for you).

What can I feed a vegetarian, other than pasta? Because we're ALL going to be eating pasta. So, when we're eating the salmon entree (YOUR salmon recipe, btw), what can I feed the vegetarian? Any ideas? :)

[carlo3b]

 
LowCarb Cauliflower Alfredo

For those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.

• lg. Cauliflower, prepare in whole or florets
• 6 Tbs. butter
• 2/3 Cup heavy cream
• 1 Cup Parmesan Reggiano cheese, freshly grated
• 1/2 tsp salt
• ground white pepper
• dash of ground nutmeg

Prepare Cauliflower:
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.

Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough

Buying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.

[carlo3b]

 Chou-fleur en sauce à amande
Cauliflower in Almond Sauce

• 1 whole cauliflower
• 1/2 cup
• Bechamel sauce

1) Steam or boil the cauliflower in enough water to cover for 15 to 20 minutes, until tender.
Place the whole cauliflower in a serving bowl.
2) Stir the ground almonds into the Bechamel sauce and heat for 2 minutes.
3) Pour the sauce over the cauliflower and
serve immediately.
Serves 4 to 6.

 Bechamel Sauce

• 2 Tbs butter
• 2 Tbs flour
• 1 cup whole milk
• Salt and freshly ground pepper to taste
• A grating of fresh nutmeg

1) Melt the butter in a saucepan over moderate heat.
2) Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone.
3) Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened.
4) Season with salt, pepper, and nutmeg.
Makes about 1 cup

[carlo3b]

BAKED ASPARAGUS AND TRI PEPPER FRITTATA

• 2 lbs thin asparagus spears, washed, and trimmed and diagonally cut into 1/4" slices
• 1 med. red bell peppers, cut into 1/4" strips.
• 1 med. yellow bell peppers, cut into 1/4" strips.
• 1 med. green bell peppers, cut into 1/4" strips.
• 3 shallots, minced
• 1 med. zucchini, cut lengthwise, diagonally, and thinly sliced
• 3 scallions, thinly sliced
• 1 Tbls unsalted butter
• 10 lg. eggs
• 1/2 cup heavy cream
• 3 Tbls chopped fresh flat leafed parsley leaves
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper


Preheat oven to 350°F. and butter a 13 x 9 x 2 inch glass baking dish (3 quart).
1) Prepare a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
2) In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
3) In a large bowl whisk together eggs, cream, parsley, salt, and pepper.
4) Stir in asparagus, bell pepper mixture, zucchini, and scallions.
5) Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes.
6) Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered.
Bring frittata to room temperature before serving.
Loosen frittata from edges of pan and slide onto a platter.