Lets get the SKINNY on the Atkins Diet

CookingWithCarlo.com ^ | Oct 4 2003 | Carlo3b Dad, Chef, Author

[abner]

(Why do you want to go on a diet anyway?) Cause I can't fit into my tiny little clothes anymore!!! I'm not happy about it either. See you on Wednesday!!!!

[stanz]

Sorry,Carlo. Atkins is just not a healthy diet. You may lose weight on it, but the body needs complex carbs just as it needs fats, minerals, amino acids and other enzymes to metabolize. Best way to be healthy is to have a varied diet and keep the portions sensible. Counting calories and furning fat through cardio exercises is still the way to go.
First exercise to accomplish is pushing....away from the table.

[stockpixx]

Please....add me to your list!!!
Thanks

[CajunConservative]

Sorry,Carlo. Atkins is just not a healthy diet. You may lose weight on it, but the body needs complex carbs just as it needs fats, minerals, amino acids and other enzymes to metabolize. Best way to be healthy is to have a varied diet and keep the portions sensible. Counting calories and furning fat through cardio exercises is still the way to go. First exercise to accomplish is pushing....away from the table.

Have you actually read the diet or are you just going by what you think? This way of eating is more balanced than you think.

After the first two weeks you add in carbs until you stop losing weight and then you reduce them by 5g/day or there abouts until you reach your goal. If people would read the book they would see that it isn't NO carb diet but a controlled carb diet.

[ETERNAL WARMING]

Thanks, carlo. I have friends on the Atkins and they are in superb physical condition. It works. And they're rarely hungry, unlike the "grazing mania." (They're annoying to cook for tho.) :0) Just recently one of the Dr.s Associations came out once again to attack the Atkin's Diet.

[Spunky]

carlo, are those mushrooms on your Carb/Cal list plain ole white mushrooms? When it says a cup= is that 1 cup with the mushrooms cut in small pieces or big pieces?

I have been doing Atkins for 64 days now and have lost 16lbs.

Thanks for your thread.

[carlo3b]

Wow.. you are a quick read.. OK, lets step it up a bit..:)

This slightly modified classic dish is special enough for the most elegant dinner party. Everyone will applaud your culinary prowess. This dish can be made a day ahead and cooked just before serving.
Come on...try it, you can do it, I promise it's really easy! ......really  :)

Petit Wellington de boeuf et de sauce verte à poivre

 

 Individual beef Wellingtons with green peppercorn sauce

• 8 (6-ounce each, 1-inch thick) beef tenderloin steaks (filet mignons)
• Olive oil
• Coarse kosher salt and freshly ground black pepper
• 4 tablespoons butter
• 2 tablespoons finely chopped shallot or green onions
• 2 tablespoons minced garlic
• 1/2 pound assorted fresh mushrooms, thinly sliced
• 1 teaspoon dried thyme leaves
• 2 tablespoons finely minced fresh parsley leaves
• 2 sheets frozen puff pastry (from a 17 1/4-ounce package), thawed
• 2 eggs beaten with 1 tablespoon water
• Peppercorn Sauce (see below for recipe)
• Dill sprigs

Always bring any beef or steaks to room temperature before preparing.
1) Coat steaks lightly with olive oil and season both sides with salt and pepper (press in firmly with palm of your hand).
2) Using a heavy frying pan (cast-iron is perfect) over medium high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 2 minutes per side or until brown and crisp on the outside. Cook only partially - do not overcook. Remove from heat and refrigerate steak, covered, until well chilled, about 1 hour.
3) Wipe frying pan and place over medium heat, melt butter. Add shallot or green onions and garlic; sauté approximately 3 minutes or until slightly softened. Add mushrooms, thyme, parsley, and salt and pepper to taste. Continue, stirring, until mushrooms are lightly browned and their liquid is evaporated.
Remove from heat and transfer mushroom mixture to a bowl to cool completely; set aside.
4) On a lightly floured surface, roll out yeast puff pastry into two (14-inch) squares. Trim edges to form two (13-inch) squares and cut each square into four (6 1/2-inch) squares.
TIP: Work with one sheet of puff pastry at a time, keeping the unused pastry covered with a damp cloth so it won't dry out (once it starts to dry out, it is impossible to work with).
5) Working with one square of puff pastry at a time (keeping other covered), spread 1/8th of mushroom mixture on the pastry, leaving a 1/2-inch edge on all sides.
6) Place chilled steak in the center of the mushroom mixture; pressing it down gently. Wrap two opposite corners of puff pastry over the steak, overlapping them. Seal seam with egg wash.
7) Wrap remaining two corners of pastry over steak and seal with egg wash. Wrap the pastry up over the steak and seal the edges. Place seam-side down on a non-stick baking sheet. Brush the tops with the egg wash.
Repeat with remaining 7 steaks. Cover loosely and refrigerate at least 1 hour or up to 1 day.
Decorate the Beef Wellingtons using the scraps from the puff pastry. Cut pastry into shapes with a cookie cutter or cut into leaf shapes with a knife and "glue" to the top of each Beef Wellington with some of the egg wash.   Brush top of decoration with additional egg wash.
Preheat oven to 425°F.
8) Baking; brush top and sides of each Beef Wellington with some remaining egg wash. Bake approximately 15 to 20 minutes or until pastry is golden and the internal temperature of the meat registers 120°F.
Use a meat thermometer to test for doneness. Remove from oven and let sit for 5 minutes before serving.
Rare - 120°F, Medium Rare - 125 °F, Medium - 130°F
Makes 8 servings.

While steaks are in the oven, prepare sauce.

Peppercorn Sauce
• 2 tablespoons butter
• 2 tablespoons chopped shallot or green onions
• 2 tablespoon crushed green peppercorns
• 1/2 cup brandy
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill

1) In a medium frying pan over medium heat, melt butter.
2) Add shallot or green onions, green peppercorns and sauté until onions are soft.
3) Add brandy and cook until liquid is reduced by half.
4) Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.

To serve, spoon some of the Peppercorn Sauce on each individual plate. Place one Beef Wellington in the center. Drizzle a little more sauce over the top and garnish with a dill sprig.
Voila, you are a gourmet chef!

[carlo3b]

please keep me on your post list.

They would have to pry my lifeless fingers off of any list that I have to get your name off of it!! THERE!.... sigh.. ;)

[carlo3b]

I understand your position my dearest buddy.. but this strange twist in everything we have been taught appears to have a physiological change that transforms fats into energy thus burning it off..

Once the induction stage of the diet, which is very restrictive, passes things get rational again. Once you achieve your goal, as has been explained by others you are required to eat fruits and veggies..I know, I know.. it's not for everyone.. :o)

[nathanbedford]

"My guess is that oatmeal every morning is an Atkins faux pas... " Real oatmeal (not instant) is the best breakfast food there is. A principal virtue of the fiber contained in oatmeal is that it encapsulates the starches and slows down digestion. What you get is a steady trickle of blood sugar that lasts for hours, which is why oatmeal has a reputation for sticking to your ribs. On the other extreme is something like Kelloggs Cornflakes, which digests so rapidly you might as well tilt your head back and pour cane sugar down your throat.

Great point.

[carlo3b]

They're annoying to cook for tho..

It doesn't have to be that way, there are interesting recipes that have real panache, available to eat.. It doesn't surprise me that there are additional studies that challenges the diet.

There have been hit pieces against Dr. Atkins for 30 years. I am a late convert, I watch to see if anyone aside from the normal % of reactions to anything would spring up.but they haven't materialized to prove to me a pattern of failure, that is greater than the benifits.

I can no longer sit idle and watch the successes without rethinking my position.

[carlo3b]

are those mushrooms on your Carb/Cal list plain ole white mushrooms?

White button everyday mushrooms.. sliced thin to 1 cup. Congratulations on your successful weight loss I know how good it must feel!. . . :)

[DB]

I'd recommend you add Macadamia nuts to your list.

They are low in carbs relative to other nuts and taste great.

[carlo3b]

Great addition to the list, Macadamia nuts are great.. Thanks.. and here is a super way to use them.. Enjoy!

 
LowFat Macadamia Amaretto Cheesecake

CRUST

• 2/3 cup graham cracker crumbs
• 1 large egg white
• 1 Tbsp. butter  (melted)
• 2 Tbsp. Macadamia nuts, (crushed)

BATTER

• 1/2 lb. nonfat cream cheese
• 1/2 lb. reduced fat cream cheese
• 2/3 cup white granulated sugar
• 2 large egg whites
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 2 Tbsp. amaretto liquor

Preheat oven to 350°F.
Crust,
1) Spray or wipe a 6-inch springform (cheesecake) pan with Veg. oil.
2) Mix melted butter with the graham cracker crumbs and egg white with a wooden spoon in a bowl.
3) Add the crust to the pan and patting it along the bottom and sides of the pan, approx. 2" + high.
4) Press the Macadamia nuts on the sides and bottom of the crust. Chill crust at least an hour, or until ready to add the filling.
Cheesecake
5) Microwave cream cheese on high for about 30 seconds. Using an electric mixer, blend the sugar and the cream cheese in a bowl until it forms a uniform structure.
6) Add egg whites and remaining ingredients and blend until smooth.
Pour the batter into the cheesecake pan and bake for 35-40 minutes.
Cool and serve.... Yummmmmmmmmmm
Yield: 8-10 slices

[carlo3b]

Here are a few more LOW Fat recipes for our more traditional dieters.. :o)

Low Fat Beef Stroganoff

• 1  12 oz can of roast beef in gravy.
• 1  12 oz bag of extra wide (non-fat) egg noodles, or plain
• 1 16 oz container of light or nonfat sour cream
• 1/4 teaspoon minced garlic, 1 lg. clove
• 1/2 of a small  finely diced onion (optional)
• 1 or more cups of fine sliced mushrooms..
• Butter flavored cooking spray. (or 1 Tbs.. Butter)

1) Using a large pot, boil noodles until tender. Drain and return to pan. spray with cooking spray to cover lightly.
2) In a nonstick pan using cooking spray, sauté onions and garlic until onions are transparent.
3) Add mushrooms until just tender.
4) Add meat and all other ingredients to the noodles. Blend well and heat up.
Serve with a baked potato or small salad with low fat dressing
Yields 6 servings depending on if you use low or no fat (no butter) calories 550 fat grams 10

Régime Gell-o' l'orange en Salade
Diet orange Jell-o, salad! .. :)

• 2 boxes sugar free orange jell-o
• 1 cup boiling water
• 3 oz. cream cheese (I also use the lite version Do not use the fat free)
• 1 small can pineapple, drained (save the juice)
• 1 small can Mandarin oranges, drained (save the juice)
• 3 cups low fat whipped cream (Do not use the fat-free)

1) Dissolve jell-o in boiling water.
2) Stir in 1 cup of juices from drained pineapple and oranges. Let set until consistency of a raw egg.
3) Beat cream cheese at low speed until smooth.
4) Add pineapple, oranges, and jell-o.  Blend well.
5) Mix in whipped cream.
Refrigerate till firm.  Serves 4.
 

Diabetic Apricot Muffins

• 1 cup chopped dried apricots
• 1 cup boiling water
• 1 cup sugar substitute or sugar
• 1/2 cup softened butter or margarine
• 1 cup lite sour cream
• 2 cups all purpose flour
• 1 t. baking soda
• 1/2 t. salt
• 1 T. grated orange peel
• 1/2 c. chopped pecans

1) Soak apricots in boiling water 5 minutes.  Drain and discard liquid.
2) Cream sugar and butter, add sour cream, mix well.
3) Combine the dry ingredients and stir into creamed mixture just to combine - don't over beat.  Batter will be VERY stiff.  don't worry. (Do not thin)
4) Add drained apricot pieces and nuts and orange peel. Pile up (the batter will almost be so thick that you can form balls) into greased muffin tins.  Heap them high--should make exactly 12.
Bake 18 minutes or so at 400 degrees.
Serve warm with a little butter.

__________________________________________________

Great Northern Chili

• 1/2-3/4 pound white Great Northern, or navy beans, or 2  14 ounce cans, drained
• 6 cups chicken broth
• 2 medium onions, chopped
• 1 tablespoon oil
• 2  4 ounce cans chopped chilies
• 2 teaspoon cumin
• 1 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 1/4 teaspoon pepper
• 3 - 4 (3 - 4 cups) large cooked chicken breasts, cubed (preferably grilled).

1) Rinse and simmer beans (in water) in large pot with 1 onion and garlic until almost tender (2-3 hours), drain.
2) Combine cooked (or canned) beans with onion and garlic back to large pot with chicken broth.
Bring to a boil, reduce heat and simmer about 1/2 - 1 hour until beans are soft.
3) In a skillet, saute remaining onion in oil, add chilies and seasonings. Mix thoroughly. Add to beans. Add cooked chicken.
Simmer 1/2 - 1 hour longer.  (Adjust with more or less broth for desired consistency).
Optional: Top with cheese, scallions, tomatoes, olives, cilantro, guacamole.

Makes 6 8 servings

[MarkL]

Please add me to your Ping List!

Mark

[MarkL]

I've been on Atkins for almost a month and I have lost 15 pounds and I have more energy than I know what to do with. I LIKE to exercise now (hated it before)! My reflux is gone, my mood swings are gone, my racing heartbeat is gone, constant fatigue is gone, skin cleared up and I feel great! I'm an Atkins believer.

It's all in your mind! According to the "experts," the Atkins diet is bad for you!!! Stop right away!

Mark

/sarcasm

[MarkL]

Now I'm thinking of other veggies, since my zuchinni is all gone.

Alfredo sauce is great on brocolli and cauliflower too!

Mark

[StayoutdaBushesWay]

I am really enjoying the Atkins diet. I am almost at the end of week 4 and have lost 14 pounds.
I was a smoker for many years and when I quit 5 years ago I packed on the pounds, 45 to be exact!
What gets me is that I didn't change my eating habits one bit! I have always been a healthy eater, or so I thought before reading Dr. Atkins book. I was heavy into grains, I always ate Oat Bran, or Oatmeal for breakfast, and low fat foods.

Speaking of Dr. Atkins book, I keep running into people that are doing this diet and haven't read his book. I really think it needs to be stressed that the book must be read. My sister came very close to dying because she was doing this diet and not taking supplements. The Dr. said she had near zero potassium in her blood which I guess contributed to her having arrythmias.
I don't know all the details as I write this I am still waiting to hear from my sis with a detailed report.

[Cacique]

bttfl