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..  :)

[carlo3b]

LowCarb Portobello a la Broccoli Aliolo

• Large bunch of broccoli
• 3 Tbls extra-virgin olive oil
• 1/4 cup water
• Kosher salt to taste
• Several cloves of garlic, chopped or mashed
• 1 med. onion, chopped
• 3 lg. portobello mushroom, cut into 1/4" slices
• 2 Tbls butter
• 1/2 cup dry sherry
• Season
• Red pepper flakes (optional)


Prepare Broccoli;
1) Wash, clean and trim off the stem of the broccoli. Peel it to beneath the fibrous layer, and cut into bite sized pieces.
2) Separate the head of the broccoli into bite sized chunks.
3) Place broccoli in a large skillet with the olive oil, water, salt, and garlic, and bring to a boil, cover tightly, and let steam until the broccoli is bright green and al dente tender (tender but a bit crisp) approx. five minutes. Keep skillet with remaining oils. Remove broccoli, and set aside.
4) Add butter to skillet, and melt. Add onions, (and red peppers) and sauté until soft, then add sherry, and mushrooms.  Sauté for 3-4 mins., boil off most of the remaining liquid.
5) Add broccoli to the mushrooms, toss, and coat, and reheat.
Transfer to a warmed serving platter.
Serve at once.

You can also mix this with cooked pasta (I prefer a tubular pastas, as penne or rigatoni), season it with red pepper flakes and parmesan cheese, or eat it as is.

LowCarb, copyrighted by Morelli Enterprises Inc.

[carlo3b]

LowCarb Broccoli Cheddar Soup

• 2 Tbs. butter
• 1 Tbs. arrowroot
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 5-1/2 cups whole milk
• 1 pkg. (10 oz.) frozen chopped broccoli or 1 1/2 cups fresh broccoli
• 3 Tbs. onion, diced
• 2 cups (8 oz.) shredded Longhorn Cheddar cheese

1) In a saucepan, melt butter over heat.
2) Using a wire whisk, stir in arrowroot, salt, and pepper. Cook over low heat for 3-4 minutes.
3) In a large saucepan, heat milk to simmering. Cook broccoli and onions in milk until tender.
4) Add arrowroot mixture to milk while stirring. Cook over medium heat for 3-5 minutes.
5) Gradually add shredded cheese, stirring to melt.
Puree in a food processor or served immediately.

Makes 8 servings

LowCarb, copyrighted by Morelli Enterprises Inc.

[my_pointy_head_is_sharp]

Carlo, thank you for all the REALLY GOOD vegetarian recipes! I've already discussed them with my vegetarian friend. He can't wait to try them!

[Zeldalu]

Please add me to your PING list. Thanks.

[carlo3b]

You have been added, and I will be pinging you shortly. If you have any request for a specific recipe just post the question or request, and I will do the very best I can to help.. :o)

[Eva]

bump for later

[TexasD]

Please add me to the list.

[RckyRaCoCo]

ping please

[carlo3b]

You have hit the big time.. Yehaaaaaaaaaa .. You have been added to our ping list.. congratulations.. :)

[TontoKowalski]

I just stumbled on this thread, don't know how old it is. Please add me to your lo-carb ping list. Nearing the end of week 3, and closing in on 15 pounds lost!

[carlo3b]

This should help, it works for me.. :)

The perfect omelette:

The perfect omelette is plump, fluffy and light with a glossy top.

Begin with a good quality nonstick skillet. For a 2 or 3 egg omelette, an 8-inch skillet is the best size. It should be shallow with sloping sides to make it easy to slide the finished omelette out.

Basic Recipe:

• 2 or 3 eggs
• 1 tbsp water
• Salt and pepper, to taste
• 1 tsp oil or butter ( I prefer butter)

Beat together eggs, water and seasonings.

Heat skillet over medium-high heat. When skillet is hot, add butter/oil. Pour in egg mixture.

As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. Shake skillet gently to keep eggs from sticking to the bottom.

When egg is almost set on surface but still looks moist, cover half of omelette with filling. Slip spatula under unfilled side, fold over filling and slide onto serving plate.

The omelette will continue to cook from its own heat so remove from skillet before completely cooked.

Filling Suggestions
Fine Herbs  Fresh parsley, basil and chives
Mushroom  - Mushrooms, green onions and thyme
Western  - Ham, green peppers and onion
Vegetable  - Red and green peppers, mushrooms and bean sprouts
3-Cheese  - Ricotta, mozzarella and Parmesan cheeses
Country  - Pan-fried potatoes or hash browns, cooked beef and salsa
Salsa  - Tomatoes, green onions and cilantro
B.L.T.  - Bacon, lettuce and tomato
Fruit  - Apples, strawberries or bananas and icing sugar

[carlo3b]

You have been added.. :)

[carlo3b]

LowCarb Carrot Banana Spice Cake

• 1/2 cup butter (1 stick) softened at room temperature
• 1/2 cup cream cheese (full fat) - softened
• 1 cup granulated Splenda
• 1/2 cup Diabetisweet
• 1 teaspoon Brown SugarTwin *
• 5 eggs, at room temperature
• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup shredded carrot, (slightly softened in a dry nonstick pan using a bit of butter)
• 2 teaspoons sugar free banana extract
• 1 teaspoon sugar free vanilla extract


1) Cream butter, cream cheese, and sweeteners well.
2) Add eggs - one at a time - beating well after each.
3) Mix almond flour with baking powder and spices.
4) Add egg to mixture a little at a time while beating.
5) Add banana, carrots and vanilla extracts.
Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.

* Cyclamate-version works best. If you have only Sacharin version and find it bitter, substitute 1/2 teapsoon molasses instead. Add 1/2 carb gram per serving additional.
*Also excellent with 1/2 cup chopped walnuts or hazelnuts added!)
9 servings
Carbohydrates: Approx. 6.2 grams of carbohydrate per serving.

[carlo3b]

Here are a couple of coffee break/afterschool, snacks

LowCarb Chocolate Peanut Butter Drops

• 1 oz unsweetened chocolate
• 1/3 cup chunky peanut butter
• 2 Tbs butter
• 1/3 cup whole milk ricotta
• 12 packets equal
• 1 tsp pure vanilla extract


1) Using a micro safe bowl, melt the first 3 ingredients in the microwave. Stir well to combine.
2) Add the remaining ingredients, stir again and drop by the tablespoon on waxed paper.. you should have 12 drops.
3) Chill until firm.. at least 1 hour.. and keep in the refrigerator.
12 servings
 
Carbohydrates: per serving Protein: 2.8g fat: 5.3g Carbs: 2g

 
 

[carlo3b]

LowCarb Ginger Pumpkin Snack Cake

• 3/4 cup soy protein isolate or whey protein (not whey powder)
• 1/4 cup oat flour
• 1/4 cup vital wheat gluten flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/8 teaspoon Ginger OR mace
• 1/4 teaspoon salt
• 1 1/2 cups Splenda®
• 2 teaspoons liquid sweetener
• 4 eggs, beaten
• 1 15-oz can pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 3/4 cup light olive oil or sweet almond oil


Preheat oven to 350°F.
1) Mix dry ingredients in large mixing bowl. Set aside.
2) In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil.
3) Add to dry ingredients and mix well.
4) Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember - ovens and baking dishes vary!)
When cool, top with whipped cream, or eat as snack cake squares.
12 squares servings

Carbohydrates: 4.5 carbs per square.

[carlo3b]

LowCarb Pasta

• 3/4 cup soy flour
• 1/4 cup white flour recomended
• 3 egg yolks
• 1 whole egg
• 1 tbsp olive oil
• 1 tbsp wheat gluten
• 1/4 tsp salt
• 1/4 cup water


1) In food processor, place soy flour and white flour, salt and gluten. Process until it looks like sand.
2) Add the eggs and oil and process adding the water through the feed tube a little at a time until the dough comes together to form a ball.
3) Remove and cover tightly so it stays moist. Rest the dough for 20 minutes.
4) Devide it into 4 pieces, which you flatten with your hand until thin enough to fit into a hand cranked pasta machine*, or prepare to roll out as thing as you wish, dust with flour, (then loosely roll up like a jelly roll), and slice into long ribbons.. .
3) Have your water boiling with salt and olive oil. Cook about 3 minutes.

* If you have a pasta roller, put the dough through the machine until you get it through number 5. Then put it through the fettuccini cutter

Carbohydrates: Per Serving (excluding unknown items): 136 Calories; 8g Fat (52.0% calories from fat); 8g Protein; 8g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Fat.

The term LowCarb, is copyrighted by Morelli Enterprises Inc.
 
 

[kevkrom]

You're making me hungry... I'd say stop it but the recipes look too good!

[bluewater bird]

Hi Carlo - please add me to your ping list. Thanks!

[carlo3b]

LowCarb Sausage Zucchini Basil PastaCarlo

• 4 sm. zucchini (sliced into strips thus.. PastaCarlo.. LOL)
• 2 tbs. Olive Oil, (I prefer pure olive oil)
• 2 lg. garlic cloves, minced
• 2 large, or 1 can, 14.5 oz. diced tomatoes
• 1 tsp dry Oregano
• 1/2 tbs. red pepper flakes (optional)
• 1/2 lb. hot Italian sausage links, cooked, cut into 1"
• Season with Salt and Pepper to taste
• Fresh Basil, (roll leaves tightly then slice into thin ribbons)
• 1/2 cup freshly grated Parmesan Reggiano cheese


1) Slice with vegetable peeler the unpeeled zucchini into ribbons, turning the squash as you go.
2) Put 1 Tablespoon of the olive oil in a saucepan over medium heat; when it's warm, add the minced garlic.
2) Sauté briefly, then add the tomatoes and oregano. Allow the sauce to simmer, uncovered for a few minutes.
3) Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear.
4) Add salt and pepper to taste, then mix in the sauce.
5) Add the sausage and stir well.
6) Stir in the basil and transfer to a serving dish.
Generously sprinkle with Parmesan.

[carlo3b]

Be sure to check the thread for many new recipes.. :)

LowCarb Italian Zucchini Laseggna

• 10 lg. eggs
• 3 medium zucchini, washed and sliced 1/4 inch thick
• 1/4 cup olive oil
• 2-28 oz. cans ground Italian tomatoes
• 1 lb. ricotta cheese
• 1 cup freshly grated Parmesan Reggiano cheese
• Season with salt and pepper
• 1 lb. mozzarella cheese, sliced or shredded
• 1 lb Italian sausage, cooked and drained of fat
• 4 oz. spinach, washed and coarsely chopped
• 1/4 t. dried oregano.
• 1 T fresh Basil, (roll leaves tightly then slice into thin ribbons)


Preheat oven to 350 degrees.
1) Break eggs into a bowl, pierce yokes and gently mix, do not beat.
2) Place the zucchini in a single layer on a baking sheet, brush with olive oil, sprinkle with salt and pepper and bake for approximately 10 minutes or al dente.
3) Add additional 2 Tbs. pure olive oil, and spread evenly over the entire pan. Carefully add eggs over the zucchini, reset the zucchini in single layer and return to oven and bake until good and firm, or approx. 10 additional minutes.
Remove, cool, and slice into lasagna noodle size strips.
4) Mix ricotta with 1/2 cup parmesan, and season with salt and pepper.
5) Oil a 9 by 13 inch baking dish and spread 1/2 of the baked zucchini/egg slices on the bottom of the pan as you would lasagna noodles.
6) Spread 1/3 of the ground tomatoes over the egg/zucchini.
7) Next dollop 1/2 of the ricotta evenly over the tomatoes. Layer 1/2 of the mozzarella and 1/2 of the sausage over the ricotta.
8) Spread all the spinach (using it as the middle noodle layer), the oregano and basil over mixture.

Repeat the process with another layer of tomatoes, ricotta mixture, mozzarella and sausage, ending with a top layer of zucchini/egg strips. Spread the remaining tomatoes over the zucchini and cover and bake in a 350 degree oven for about 35 minutes, or until heated throughout. Remove.
Sprinkle with remaining Parmesan Reggiano cheese, and return to oven for 5 minutes.
Serve hot.. ENJOY!