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..  :)

[philetus]

I just had a big fat beef burreto for dinner.

[carlo3b]

I just had to share this with everone.. and I send this with great pleasure my FRiend.. :)

From LibKill |
Carlo: If anyone can do it you can! The second time I was at USMC Recruit Depot San Diego, I discovered a little place called "Volare's". They had the BEST Liguine with White Clam Sauce that I ever ate! I used to climb the fence (I was an athletic Marine back then) to take a short-cut to Volare's.

There was a drawback. The garlic stayed in my breath for three days.

But the pleasure of that feast was worth it! FReegards, LibKill P.S. You have my permission and consent to make this FReepmail public if you post a really good recipe.

Linguine with White Clam Sauce

• 2 Tbls. pure olive oil (use virgin or extra virgin on salads, pure, handles the heat much better)
• 2 Tbls. butter
• 1/2 cup chopped fresh flat-leaf parsley
• 4 sm. cloves fresh garlic, minced (smaller the clove, the greater the flavor)
• 4 (6 1/2-ounce) cans chopped clams, drained, reserve juice
• 1 cup heavy cream
• 1/4 cup dry white wine
• 1 pound linguine, cooked according to package directions
• Freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste


1) Heat oil and butter in large skillet over medium-high heat.
2) Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds.
3) Add the reserved clam juices, heavy cream, wine and salt.
Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
4) Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
Serve, passing Parmesan, as desired.
Serves 4.

[christie]

Due to high demand, I have started to compile the recipes from the low carb threads and put them in one place on Carlo's web site, in the "Low Carb Corner." I don't have them all there yet, but will be adding them as I get a chance. I know it's a pain to scroll through a half dozen threads to find that one recipe you wanted, so I hope this makes it easier. Be sure to bookmark. Just click on the graphic below.

[Brad’s Gramma]

THANKS! It's bookmarked!

[Diva Betsy Ross]

OMGosh! Thanks so much!

[Soaring Feather]

bump

[nmh]

My mouth is watering already!

Bring it on!

Love ya, carlos3b!

[not_apathetic_anymore]

Thanks, much appreciated

[RJayneJ]

I was working on a list a couple of months ago. I don't know how many new threads have been run since but I have an alphabetized list and the two pages I was working on when I got sick and haven't done much since but you are welcome to the lists that I have published. Here are the links:

Entrees Etc

Desserts Etc

Alphabetized List

[netmilsmom]

Cool!!

[BushCountry]

Blackened Fish Fillets

Serving Size : 6 Preparation Time :0:20
-------- ------------ --------------------------------
2 pounds fish fillets -- 1/2 to 3/4" thick
3/4      cup butter
1         tablespoon paprika
3/4     teaspoon cayenne pepper
2         teaspoons salt
1         teaspoon black pepper
1/2      teaspoon white pepper
1         teaspoon onion powder
1         teaspoon garlic powder
1/2      teaspoon dried thyme
1/2      teaspoon dried oregano
1/2      teaspoon dried rosemary
1         dash cumin

Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan. Turn on hood vent and turn heat to high.

Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.

Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred -- "blackened" -- and there may be some smoke, but not an excessive amount. The blackening seals forms a spicy, crunchy coating, sealing in moisture and flavor.

[Inspectorette]

Wow - this is great for us Freepers who are time-challenged. I've been wanting to get on the Low Carb thing, but barely have time for normal political Freeping.

Thank you, christie, and thank you Carlo3b!

[Askel5]

Thanks Christie ... passing this on to some friends.

CARLO ... you designed for Sons of Katie Elder AND War Lord? Awesome. I'd never read your bio before. Always been impressed with your cyber good cheer and talent but had no idea the breadth of venues and spectrum of folks who've been gifted with your talents in person. Wow.

Cheers.

[BushCountry]

Low Carb Beef Jerky

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2        pounds Flank Steak
1              tablespoon Liquid Smoke
1/3           teaspoon Garlic Powder
1/4           cup Soy Sauce
1/2           teaspoon Pepper
1              teaspoon Onion Powder
1              teaspoon Monosodium Glutamate
1/4          cup Worcestershire sauce

Trim all fat from flank steak. Semi-freeze meat, slice 1/8 inch thick. In a large bowl, alternate meat slices with seasonings. Marinate in refrigerator for 24 hours. Drain well on paper towels, pat dry.  Lay on an oven rack. Do not overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 150 degrees for 8 to 10 hours.  Leave door slightly ajar to allow moisture to escape.
taste for chewiness.
 

[BushCountry]

Cucumber Dill Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (8 oz.) cream cheese -- softened
1 cup Mayonnaise
2 medium cucumbers peeled, seeded -- grated fine
3 tablespoons green onions -- chopped fine
1 tablespoon lemon juice
2 teaspoons fresh dill or 1 tsp. dried dill weed
1 teaspoon hot pepper sauce

Beat cream cheese until smooth. Stir in remaining ingredients
until well mixed. Cover; chill. Makes 3 cups.

[tubebender]

Carlo is the King of all Seasonings...

[BushCountry]

Low Carb Chicken Wings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds chicken wings -- large
8 scallions -- diced
4 fresh jalapeno peppers -- seeded and chopped
4 medium garlic cloves -- chopped
2 tablespoons white vinegar
1 teaspoon allspice
2 teaspoons coriander
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper -- freshly ground
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
1 medium lime -- cut into wedges

Rinse wings with cold water and pat dry. Cut off and discard tips of each wing and cut wings at the main joint. In food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on; slowly pour in oil and mix until well blended. In a large bowl, combine wings with marinate; toss until wings are well coated.

Cover and refrigerate overnight. Preheat broiler. Arrange wings on broiler pan about 6-inches from the heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve hot or at room temperature with lime wedges and lots of napkins.

OR: Grill over slow coals, until golden brown turning once or twice.

[Askel5]

Shazam ... thanks for all your hard work. I know a couple folks who'll be delighted to see your links. Regards.

[BushCountry]

Green Onion Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Mayonnaise
1 cup sour cream
3/4 cup green onion -- sliced
1/2 cup parsley -- chopped
1 teaspoon Dijon mustard
1 clove garlic -- crushed
2 teaspoons lemon juice
1/8 teaspoon sugar substitute

In blender or food processor blend all ingredients until
almost smooth. Cover; chill. Makes 3 cups.

[BushCountry]

Grilled Stuffed Mushrooms

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 large mushrooms
1/4 cup green onions with tops -- chopped
3 tablespoons butter
1/4 cup bread crumbs
1/2 teaspoon marjoram -- crushed
1/4 cup dry white wine
3/4 cup fully cooked ham -- finely chopped
1 tablespoon parsley -- chopped

Remove stems from mushrooms; reserve cops. Chop stems. In saucepan cook chopped stems and green onion in one tablespoon of butter just till tender. Add bread crumbs marjoram and dash of pepper; add wine. Cook and stir till bread crumbs are moist. Stir in ham and parsley; mix well. Stuff mushroom cups with ham mixture. Place stuffed mushrooms on a 20 x 18-inch piece of heavy-duty foil; dot with remaining 2 tablespoons of
butter. Cover with a 20 x 18 piece of foil; fold edges of foil to seal securely; place packet on grill. Grill over medium coals till mushrooms are tender, 15 to 20 minutes.