Hurry, GET ON BOARD the LOWCARB, and OTHER HEALTH LIVING TRAIN, is leaving the station..

CookingWithCarlo.com ^ | Oct 12 2003 | Carlo3b Dad, Chef, Author

[knak]

please remove me from this list

[SeaDragon]

Cheeseburger Quiche Lunch Snacks

You could easily, I think, use the "muffin tops" tins and make neat little idividual servings. What do you think?

[carlo3b]

Great idea, and there is no reason to believe that wouldn't work.. If you try it before me, let me know.. Thanks :)

[not_apathetic_anymore]

OK, the store had pork shoulder roasts on sale for $.88 a lb. So it was time to make a reduced carb BBQ pork. By not using ketchup and instead substituting Splenda it becomes reasonably low in carbs (about 5 carbs per serving). I like a reasonably sweet and 'zingy' BBQ sauce. So alter accordingly.

As soon as the BBQ pork is done, I'm working on a batch of Phillipine Pork Adobo (That should be pretty easy to do low carbs.)

BBQ Pork


BBQ Sauce
1 28 oz can chopped or crushed tomatoes
2 tb molasses
1 cup splenda
12 cloves garlic finely diced
1 medium onion
1 green pepper
1 tsp dry mustard
2 cups dry white wine
3 tb lemon juice
1/2 cups dried parsley
1/4 cups worcestershire sauce
1/2 tsp mint
2 tsp liquid smoke
1/2 cup vinegar
hot pepper flakes or cayenne pepper
ground black pepper
7 lbs pork shoulder with bone in
1/2 tsp thyme
1/2 tsp cloves



Add all sauce ingredients in bottom of slow cooker and put on low heat. Allow to cook until simmering.
Put rack in bottom of roaster below sauce.
Season Pork Shoulder with salt and pepper,thyme, and cloves. Cook until tender in slow cooker ( 5 hours)
Remove roast from cooker. Remove Bone. Pull pork into small pieces.
Allow sauce to cool and skim off Fat.
Return Pork and sauce to cooker. Cook on low all day, stirring occasionally. If too much liquid. Cook with top off to reduce liquid. If too dry, add more wine and simmer to correct consistency.


Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
splenda
hot pepper flakes or cayenne pepper
ground black pepper

Amount Per Serving
Calories 339.37
Calories From Fat (43%) 144.51
% Daily Value
Total Fat 16.03g 25%
Saturated Fat 5.51g 28%
Cholesterol 134.95mg 45%
Sodium 245.71mg 10%
Potassium 869.03mg 25%
Carbohydrates 5.28g 2%
Dietary Fiber 0.79g 3%
Sugar Alcohols 0.00g
Net Carbohydrates 4.49g
Protein 39.20g 78%



Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

[carlo3b]

BBQ Pork

What a great recipe, full of flavors, clearly something Pork needs to catch up with Beef!

[stockpixx]

Please add me ... I am starting this diet on Monday ...
Prayers would be appreciated!!!
Kay

[carlo3b]

You will be just fine, you have made the correct choice to start this on Monday. New week, new start.. We are all here for you. Ping me if you need anything special, and post any questions. Your FReeper FRiends are really smart.. LOL. . HUG and a prayer..

[GrandMoM]

bump to save place

[RJayneJ]

I had to get the yearly checkup last week. My blood sugar blood test that the doctor runs was really under control, so he took me off of the insulin shots. Of course I already knew that because my home tests were so good I haven't had to get a shot in ages since I have been on the Atkins diet. My Cholesterol was great this time too.

Now, I was wondering if you have a low carb bread recipe that doesn't call for too many weird ingredients? I have All purpose, self-rising, Vital wheat gluten, spelt, and Atkins baking mix (soy) flours. I also have oat bran and all bran cereal. I have a bread machine but I would rather get my hands into it.

[Neets]

Please add me to your ping list Carlo...

I am at day 8 of induction..have lost 6 pounds so far and have 14 to go..need to stick with it for the rest of the week, just just 6 more days of induction to go!!!

[carlo3b]

Jayne that is so wonderful to hear, I'll bet the Doctor was as thrilled as you were at the results. I couldn't be happier for you.. I have the bread recipes for you and I will ping you when I get them formated and posted.. Standing ovation!!! HUG

COQ AU VIN

I pilfered this baby from Gourmet some years back. Prepare this classic dish in your microwave in less than 45 minutes :)

• 2 slices of lean bacon
• 10 pearl onions
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tablespoons unsalted butter
• 3 mushrooms, cut into 1/4 inch slices
• 1/2 cup chicken broth
• 1/4 cup dry red wine
• 1 tablespoon Worcestershire sauce
• a pinch of dried thyme
• 1 whole skinless boneless chicken breast (about 3/4 pound), halved
• cooked rice as an accompaniment

1) Arrange the bacon on a double thickness of microwave-safe paper towels, top it with a double thickness of microwave-safe paper towels, and microwave it at high power (100%) for 2 minutes. Let the bacon cool and crumble it coarse.
2) In a microwave-safe baking dish combine the pearl onions with a tablespoon water and microwave them, covered with a microwave-safe lid, at high power (100%) for 1 minute. Transfer the onions to a bowl, let them cool, and peel them.
3) In the dish microwave the chopped onion and the garlic in the butter, covered with the lid, at high power (100%), stirring after 2 minutes, for 5 minutes.
4) Add the mushrooms, the broth, the wine, the Worcestershire sauce, the thyme, and salt and pepper to taste and microwave the mixture, covered with lid, at high power (100%) for 10 minutes.
5) Add the chicken, the bacon, and the pearl onions, baste them with the cooking liquid, and microwave the mixture, covered with the lid, for 10 minutes, or until the chicken is cooked through.
Serve the mixture with the rice.

Serves 2.
Many thanks from all of us to GOURMET Magazine

[carlo3b]

I have added your name to our great list of healthy FReepers.. GOOD LUCK.. it sounds like you are well of your way.. :)

[RJayneJ]

Kewl! Thanks!

[antceecee]

GET ON... the list ......thanks Carlo....

[carlo3b]

Welcome aboard.. :)

 
 LowCarb Flank Steak Marinade

• 2 lb. flank steak, (also called London broil)
• 1/4 cup soy sauce
• 1 Tbs. honey
• 2 Tbs. cider vinegar, or distilled white
• 1 1/2 tsp. ground ginger, or 2 Tbs. fresh, sliced thin
• 3/4 cup pure olive oil
• 1 Tbs. dry vermouth
• 2 Tbs. diced onions

1) Tenderize beef with mallet, and profusely perforate with fork.
2) Mix everything completely.
3) Using a sealable container, or a 1 gal size freezer bag, marinate at least 4 hours, or better yet, overnight. Turn frequently.  After marinating, grill the steak on a hot grill, in a crisscrossing pattern, then cut into strips against the grain.

[corlorde]

Just keep the low carb beer coming

[carlo3b]

Tried and Tested: Michelob Ultra low-carb beer

Can a low-carb beer taste good? We find out...

It's finally time to raise a glass to low-carbohydrate diets. For years, followers of Atkins and other low-carb regimens have had to steer clear of beer in an effort to maintain their carb minimums. Now Michelob has made enjoying a drink while following a low-carbohydrate diet easier, with its launch of Michelob Ultra, a low-carb, low-calorie beer. A 275-ml bottle contains 2.5 grams of carbohydrates and 88 calories. That's way below comparable bottles of Stella Artois (9.2 grams of carbs, 117 calories), Grolsch (8.4 grams of carbs, 114 calories) and Smirnoff Ice (26 grams of carbs, 177 calories), according to Michelob.

We tested the new beer on some willing guinea pigs one night and got these results:

'I like this stuff. It doesn't taste as yeasty and doesn't make you feel as bloated as other beers.'

'There's something missing, but that something is that bitter aftertaste you get with most beers.'

'I'd definitely buy it again, particularly as it's not low alcohol.'

'Even though it has the same alcohol content as other beers, I didn't feel as though I was drinking proper alcohol. Maybe I didn't drink enough of it.'

[Fawnn]

I am soooooooooo late reading this thread, but something you may want to consider in addition to, or instead of Stevia, is Whey Low (www.wheylow.com). It's an all-natural, low-glycemic sweetener. It isn't calorie-free. (The guy who "invented" the stuff says it's really only 1 calorie a teaspoon but government guidelines of some sort make him list it as 4 calories a teaspoon; sugar is 15-16 calories a teaspoon.)

FYI, from Whey Low Web site:
Is Whey Low™ effective for low-carbohydrate dieters?
Because of their low glycemic index, Whey Low™ Granular, Whey Low™ Granular Packets, Whey Low™ Gold, Whey Low™ Powder, and Whey Low™ for Ice Cream are all ideal for low-carb dieters. The available carbohydrate count or impact carbohydrates for Whey Low™ in combination with dietary carbohydrates is only 1 gram of carbohydrates per 1 teaspoon serving. The carbohydrate count for table sugar is 4 grams per teaspoon.
http://www.wheylow.com/faq.htm

Whey Low is great because it's a measure-for-measure sugar substitute, so it works just like sugar in baking and candy making!

I tried Stevia years ago and it left an awful aftertaste in my mouth. Somebody told me I may have used too much. (I used the drops.) So, now that I've been ordered onto a High Protein/Low Carb diet, I may give it another shot.

I can't tolerate ANY of the artificial sweeteners out there. Or Splenda (I think that's the name of the "change one sugar molecule sweetener).

If anyone has a recipe for making Mountain Dew syrup, I will love you forever!!! ;)

[tubebender]

We tested the new beer on some willing guinea pig

I suspect you were the "Lone Testee" and after 6 bottles had four opinions of this beer... ;-)

[dogbyte12]

Proudly announcing that I switched to Atkins last Monday. I have lost 11 pounds in this one week. I wish I had done this earlier. This absolutely rocks.