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..  :)

[hellinahandcart]

It's not that I'm too busy to cook a brisket in the oven; I just hate turning the oven on at all in the summer. I have a very small kitchen.

Summer is "stove top or countertop only" time for me.

[carlo3b]

Summer is "stove top or countertop only" time for me.

I have been in the hospitality industry for %@#% years, and have always had chilled soups on every menu, produced by some of the greatest Chefs in the world. Aside from the worklike recipe tasting, I seldom ate them.. I just didn't think of them as a real food, more of a dessert, because many of them had heavy cream and/or fruit as the base.. That is until the Dr. Atkins and all of the low carb successes. Now you and I must take a second look. I am now a chilled soup NUT. I am about to publish a breakthrough cookbook that has SOUP as it's base, and chilled soup as a major feature...

 
CREAM OF BROCCOLI SOUP

• 2-3 cups broccoli florets and sliced stems.
• 3-1/2 cups water, brought to a boil
• 1/2 stick (1/4 cup) margarine
• 1/4 cup chopped onion
• 2/3 cup tapioca starch* or arrowroot** (or all purpose flour)
• 1 - 10-3/4 oz condensed chicken broth
• 5 cups milk heated to scalding

1) Cook broccoli in the boiling water, uncovered just till broccoli is crisp and tender and still green.  Drain cooking
liquid into measuring cup.  Chop broccoli in food processor -- not too fine -- leaving a few  flowerettes aside.
2) In saucepan, melt margarine, add onions and cook till onion is tender.  Stir in flour and cook into a paste.
3) Stir in 1/2 of the milk, the cooking liquid and the chicken broth.  Cook and stir until thickened.  Strain to remove onion.  4) 4) Return to pan and add remaining milk and chopped broccoli.  Heat through.
Season to taste with salt and pepper.
Add a cup or 2 of shredded sharp cheddar cheese for extra flavor.
 

*Tapioca starch, is basically a root starch derived from the cassava, or yuca plant. It's often used to thicken soups and sweeten the flavor of baked goods, and it makes a dandy pudding.
**Arrowroot, thickens at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

[carlo3b]

No dish brings together the summer and fall harvest better than mild or spicy gazpacho. This version has corn, which adds a special texture that I and my family really enjoy. With or without the corn, this recipe is great..

BURSTING WITH FLAVOR CHILLED GAZPACHO

• 2 ears corn on the cob
• 2 pounds ripe tomatoes
• 3  cucumbers
• 1 medium sweet red or Vidalia onion, coarsely chopped
• 1 2/3 cups or more tomato juice that is seasoned liberally with hot sauce, or spicy V-8 Juice
• 1 1/4 teaspoon cumin seeds
• 1/4 basil leaves
• Salt and pepper

1) Put a few quarts of water on to boil. Drop the corn on the cob in boiling water and cook about 3 or 4 minutes. (If the corn is very fresh and the kernels small, you can eliminate this step.) Cool and slice off kernels. Set aside. Keep water at a boil.
2) Blanche tomatoes: Make an x in the bottom of the tomatoes and drop into the boiling water for 15 seconds and drain. Refresh tomatoes under cool water, peel, core and chop coarsely. Set aside.
3) Peel and coarsely chop two of the cucumbers. Put them into a food processor. Trim the third cucumber and cut into small dice, unpeeled. Set it aside.
4) Put onion in the food processor and pulse with cucumber. When coarsely pureed, add tomato and pulse until
desired consistency. Put in a bowl and add 1 2/3 cups V-8 Juice. Add more if you want a thinner soup.
5) Toast cumin in a skillet over low heat until fragrant, about 5 minutes. Grind in a spice grinder or by hand in a mortar and pestle. Add to soup. Stack basil leaves, roll cigar-style and cut crosswise into strips. Add to soup.
6) Add diced cucumbers and corn to soup along with salt and pepper to taste. Refrigerate 1 hour or more.
Adjust seasoning as desired.
Serves 4.

[SeaDragon]

Thanks so much...ANY MORE where that came from? ...LOL

I will see what I can dredge up.

:-)

[carlo3b]

 You asked, and we aim to please.... ;o)

Stuffed Red Peppers Cantonese Style

• ½   pound lean ground pork or beef
• ½   teaspoon ground ginger
• 2   cloves garlic, minced
• ¼   teaspoon salt
• 1/8  teaspoon freshly ground black pepper
• 2   green onions, minced
• ¼   cup chopped, drained, water chestnuts
• 2   tablespoons dry white wine
• 2   teaspoons light soy sauce
• 4   large green or red bell peppers, seeded and halved along their natural lines to look like pepper cups


Put ground meat into a deep bowl; mix in ginger, garlic, salt, pepper, green onions, water chestnuts, wine and soy sauce. Using a spoon, stuff peppers, mounding slightly on top.
Prepare a hot grill. Set stuffed peppers, meat side down, on an oiled grill rack. Cook for 3 minutes. Using a long-handled spatular, turn each pepper over and continue grilling for 1 to 2 minutes or until meat is cooked.
Transfer peppers to a serving dish and serve hot. Stuffed peppers may be served with a drizzle of light soy sauce. Serves 8

[Protagoras]

Add me please

[Glenn]

Sure. Why not? This battle has been fit on a gazillion newsgroups with not one single clear winner. Use up the space I donate to here on FR for this stupidity.

Less Filling? More taste?

[carlo3b]

SAUSAGE & ONION WITH BANANA PEPPERS

(Italian Style)

• 2 lbs. approx.  6 mild Italian sausages
• 3 cloves garlic, minced
• 4 red long Italian peppers
• 4 green long Italian peppers
• 1 large vadalia onion
• 1/2 cup pure olive oil
• 1/2 tsp. salt
• Red pepper flakes to taste

Seasoning the Peppers
Slice the red and green peppers and onions. Season with ¼ cup extra virgin olive oil, 1/2 tsp. salt and toss.

Baking the Sausages
Preheated oven 350F
Place the sausages (pierced) into a 3 inch deep baking pan, add garlic and drizzle with 1/4 cup of extra virgin olive oil. Bake for approximately 45 minutes. Place seasoned sliced peppers and onions on top of sausages, cover with foil and cook for 1 additional hour.
Or
Frying the Sausages
1) Sear the sausages (pierced) in a large non-stick frying pan for 2 mins. rotating on all surfaces.
2) Add ¼ cup of oil, minced garlic and fry for 30-35 minutes.
3) Place seasoned peppers and onions on top; cover with lid and cook on a medium to low flame for 45 minutes.
Or
Grill the Sausages, onions, and peppers
Preheat the grill to hot, and oil the peppers and halve peppers lengthwise.
1) Over direct flame, sear Sausages to almost blackened, constantly rotating, until cooked. Remove from direct heat.
2) Over direct flame, sear peppers until blistered, and almost blackened. Remove from direct heat.
3) In a large heavy skillet, add ¼ cup of oil, add sliced onions and sauté until caramelized.
4) Add sausages and peppers and sauté together until hot.
Ready to Serve.

[Salvation]

Or try
www.myhealthpointe.com

guest login is:

health

Get back to me in Freepmail if you want more information. I lost 60 lbs on this in one year! Regular food, low carb!

But you can eat other things than meat!

[carlo3b]

I agree, why not...:o)

Anaheim Chile Rellenos Egg Casserole

• 6-8 Anaheim peppers (chilies), oiled and halved
• (1 brown paper bag)
• 10 lg. eggs
• 1/2 cup unsifted flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup butter, melted
• 16 oz. small curd cottage cheese
• 1 pound Monterey Jack Cheese, shredded
• 1/4 tsp. ground cumin


Preheat Broiler
1) Lay Peppers lengthwise and arrange skin side up on oiled baking pan, and broil close to heat until blistered, and black.
2) Flip and cook for about 1 min. Immediately place in paper bag and close.. set aside 5 mims. Take out and rinse under cold water, removing skins. Pat dry.

Reset oven to 350 degrees F
1) Grease 9 x 12 baking pan.
2) In large bowl, beat eggs until light and lemon colored. Add all ingredients except chilies. Mix.
3) Pour mixture into pan and spread evenly. Top with thin layer of green chiles. Top with another layer of mixture. Bake about 30 -40 minutes until top is browned and center firm. It is best served hot from the oven.

Tip: you can make the egg mixture the night before and assemble it just before baking.

Makes 8 servings.

[carlo3b]

You asked for pepper recipes..Well WHATNEXT? give up??? Here is one of my family favorites...

 Cellentani with Bell Pepper Salad

Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni

• 12 oz  Cellantani* ( whirls, or large elbow macaroni) (you can leave it out if you wish... biting lip)
• 2 red peppers
• 2 green peppers
• 2 yellow peppers
• 1 small onion, finely chopped
• 1 tbs. fresh oregano, chopped
• 2 cloves garlic, crushed
• 3 tbs. olive oil
• 1 tbs. white wine vinegar

Pre-heat oven to 190°C, 375°F
1) Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned.
*Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool.
2) Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients.
Add the pasta and toss well. Serve chilled.

[carlo3b]

I lost 60 lbs on this in one year! Regular food, low carb! But you can eat other things than meat!

I will surely check it out.. Thanks so much..

[Iowa Granny]

bookmarking

[raisincane]

Hey Carlo - thanks for the sauce recipes. They sound great!

[randita]

Thanks for the recipe. I don't have much of a sweet tooth, either, so this recipe should suit me fine.

[RedWhiteBlue]

Could you please add me to your ping list?? Thanks in advance. I can't wait to try some of these out!

[SeaDragon]

Indonesian Fish

1/4 c soy sauce
3 T sherry
2 t sugar (splenda)
1 t dry mustard
1 t minced garlic
1/2 t chili oil
1/4 t red pepper flakes
1 1/2 lbs catfish cut into bite size pieces.(or any other white fish)

Mariate fish covered for 1 to 2 hours. Uncover at bake @ 375* for 20 to 30 minutes.

Another easy one for you. :-)

[carlo3b]

Could you please add me to your ping list??

Well, you two can now tell folks you've made it BIG.. I've added your names to our distinguish ping list of characters. Welcome aboard.. :^)

[paulklenk]

A polite question for you: If you are on a low-carb diet, why are you drinking milk, and low-fat milk at that? And strawberries? Are milk and strawberries considered okay in your particular diet, or are they banned?

The reason I ask is, on my low carb diet, we do NOT eat low-fat anything, and milk and strawberries are banned during the first phase of the diet. Just wondering...

If you want to speed up your diet, I would suggest actually doing the low carb thing -- and eliminating milk, strawberries, other fruit and other high-carb foods. Unless you want to torture yourself and lose weight really slowly... Remember, the faster you lose, the sooner you can have an occasional high-carb treat...!

I have lost 46 pounds doing Atkins and have 15-30 more to lose, which should be easy. My brother is down to 189 pounds -- I am at 214 as of today, my lowest weight in years.

Dropping from a 42 inch waist to a 36 inch waist is a wonderful thing.

[paulklenk]

Re: your questions about Atkins -- what kind of fruit is best, etc. -- I would really suggest consulting the book on that subject and read, read, read. Atkins has a lot to say on these matters and getting your info from the horse's mouth is the best way to get it right.

I've been successful on Atkins and marvel at how easy it is.