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Weight Loss Forum / Low Carb / February 2005Your Must-Try LC recipe for me
I have hit an all-time cooking low. I don't know what's happened, I guess it's trying to incorporate LC into my life as a permanent thing. I am making really lousy meals. I bought Low Carb 1-2-3 and am going to try recipes from there. If anyone wants to offer a recipe for me to try I'd be thrilled! I don't need a roast chicken recipe but I am totally open otherwise!! So, if you have 1 recipe that's your favorite Must-Try low carb recipe please please share it with me. (i'm going grocery shopping later and would love to shop for new recipes too) THANKS Dana Carpender's 500 Low Carb receipes is *full* of great ideas. Don't have time to type them out for you, so I would encourage you to hunt down the book. Extreme Low Carbing by Sharron Long also has a lot of great receipes. Enjoy! dragon > So, if you have 1 recipe that's your favorite Must-Try low carb recipe > please please share it with me. (i'm going grocery shopping later and > would love to shop for new recipes too) My family and I (kids, aged 5 and 3) absolutely loved this. My wife is a self-proclaimed sauerkraut hater, so don't worry about it containing it. It tasted great. The recipe calls for thighs, but we used a whole, cut up, chicken. The thighs and legs were definately better so I'd recommend leg quarters if you can get them. http://atkins.com/food/recipes/all/Chicken_Braised_in_Sauerkraut.html? I also really enjoyed the cauliflower tuna cakes in the Atkins cookbook. HTH! Mark 260/238/200 since: 18/01/2005 >> So, if you have 1 recipe that's your favorite Must-Try low carb recipe >> please please share it with me. (i'm going grocery shopping later and [quoted text clipped - 14 lines] > > 260/238/200 since: 18/01/2005 I have the leg quarters and sour kraut & chicken broth so I was thinking of trying this recipe this week. Only ingredient I don't have at hand is the juniper berries. Did you use them? I never have - dunno what they are really (ok, before anyone tells me they are the berry of the juniper bush/tree...duh) Just wondering if they are optional. > >> So, if you have 1 recipe that's your favorite Must-Try low carb recipe > >> please please share it with me. (i'm going grocery shopping later and [quoted text clipped - 22 lines] > > Just wondering if they are optional. They are optional. But they are also unique in taste. Gin is made of Juniper berries. It is great with pork mostly. Marinades. There is no direct substitute, but if you leave it out, you'll not miss it until you had tried it once or twice. Best Regards, Steve Tout est per·du fors l'hon·neur > I have the leg quarters and sour kraut & chicken broth so I was thinking > of trying this recipe this week. Only ingredient I don't have at hand is > the juniper berries. Did you use them? I never have - dunno what they are > really (ok, before anyone tells me they are the berry of the juniper > bush/tree...duh) I didn't have any luck finding the berries in my area, either, but you can substitute gin, which is what I did and it tasted fine. Substitute one teaspoon gin for every two berries called for in the recipe. Or you can also sub equal parts crushed bay leaves and caraway seeds if you don't have the gin handy. Good luck! Mark I could not live without the huge variety of stir-fry dishes that I make. Last night for dinner, I tried one completely new - no recipe or anything, but I had some veggies that were getting old in the fridge that I needed to use. Asparagus (the regular clumped group size) - washed and broken into 1 to 2" sticks 32 oz Mushrooms, sliced 6 cherry tomatoes, cut in half 8 stalks of celery, diced I saute'd it all in butter & olive oil. When the veggies were done, I added lots of leftover sliced salami. The dish was colorful, beautiful, and very delicious. Stir-frys are very easy, and fast, and I love using different colored veggies together.  SignatureSpring LC since 1/1/04 260/200/170 "Before" & "current" pics at link below: http://f2.pg.photos.yahoo.com/ph/sprgsnow/album?.tok=phX4sVBBuvxvs4Hs&.dir=/55b8 &.src=ph If you do a google search on this newsgroup and look for anything that starts with "rec:" you'll find all the recipes that have been posted here. There are probably several hundred at least. >I have hit an all-time cooking low. I don't know what's happened, I guess >it's trying to incorporate LC into my life as a permanent thing. I am making [quoted text clipped - 11 lines] > >THANKS ----- Bev Just try this morning. 95g(or 1 cup) mixed frozen vegetables. 3 eggs 3 slice of bacon some cheese Fry barons After it is done, remove it. Put eggs and mixed frozen vegetables in( the bacon oil should be there). Make your scramble eggs with mixed vegetables. Put them all in a plate and shred some cheese on them. Microwave them 1 minute to melt the cheese. Another easy to prepare recipe is; 1 or 2 meals of Lamb chop. "Lamb Chop Loo" herb package(get it from Oriental supermarket). Enough water to cover all the material. Burn them to boiling point, then turn down the fire to medium or small and cook them for 1 hour. =>I have hit an all-time cooking low. I don't know what's happened, I guess =>it's trying to incorporate LC into my life as a permanent thing. I am making =>really lousy meals. => =>I bought Low Carb 1-2-3 and am going to try recipes from there. => =>If anyone wants to offer a recipe for me to try I'd be thrilled! => =>I don't need a roast chicken recipe but I am totally open otherwise!! => =>So, if you have 1 recipe that's your favorite Must-Try low carb recipe =>please please share it with me. (i'm going grocery shopping later and would =>love to shop for new recipes too) => =>THANKS => >I have hit an all-time cooking low. I don't know what's happened, I guess >it's trying to incorporate LC into my life as a permanent thing. I am [quoted text clipped - 11 lines] > > THANKS not sure if you knew, but theres a low carb chef on food network named george stella. if you go to www.foodtv.com and in the search type in george stella, all his recipes will come up. _____________________________ This be Tia's SIG!!! YAY! >>I have hit an all-time cooking low. I don't know what's happened, I guess >>it's trying to incorporate LC into my life as a permanent thing. I am [quoted text clipped - 15 lines] > george stella. if you go to www.foodtv.com and in the search type in > george stella, all his recipes will come up. yes - i know (although i've never seen the show) BUT - as I've said I am looking for recipes that people have tried and liked. Basically - YOUR favorite recipe, not your recommendation to search google or look on amazon or go to the book store or search recipe archives. Thanks for the link though - I am just venting a bit :o) Everytime I ask for a personal opinion I get told I can google this or try this link. >>> I have hit an all-time cooking low. I don't know what's happened, I >>> guess [quoted text clipped - 26 lines] > for > a personal opinion I get told I can google this or try this link. But that means we have to do all the work, whereas you could do all the work and find tons of suitable recipes. Personally, I don't have a must-try LC recipe. SignatureBob M remove ".x" to reply >>>> I have hit an all-time cooking low. I don't know what's happened, I >>>> guess [quoted text clipped - 30 lines] > work and find tons of suitable recipes. Personally, I don't have a > must-try LC recipe. No - you are wrong. I don't want you to go off searching for a recipe for me. I don't want you to do any real work other than sharing a recipe you like, I do it all the time. Doesn't have to be 4 part harmony with color pictures and circles and arrows drawn on the back - just a quick & easy recipe. I think there is something much more personal about sharing a recipe with someone than finding a random recipe that may not even have the ingredients list correct. I am trying alot of recipes from the Low Carb 1-2-3 book right now but thought if I got 1 or 2 recommendations on easy LC meals from the people who use them everyday it would help out. I posted a quick & easy soup I make and was very pleased when another poster tryed it, liked it and said they will be adding it to their heavy rotation. Don't you come to a newsgroup to communicate with actual people ? >>> Thanks for the link though - I am just venting a bit :o) Everytime I ask >>> for [quoted text clipped - 3 lines] >> work and find tons of suitable recipes. Personally, I don't have a >> must-try LC recipe. > Don't you come to a newsgroup to communicate with actual people ? ah my bad. i think people are trying to be helpful in helping you find something to suit your tastes. i see what you're after tho. now that i can sit and eat a decent amount of carbs in one sitting and still stay purple, i just tend to eat a lot of the lc variations on stuff i ate before the diet -- just much smaller in portion. ill be on the lookout for a good recipe for you tho _____________________________ This be Tia's SIG!!! YAY! > But that means we have to do all the work, whereas you could do all the > work and find tons of suitable recipes. Personally, I don't have a > must-try LC recipe. I think the point was that nanner wanted recipes that you already knew and liked a lot and had as a regular thing. It's not "work" ... it's discussion which takes no more time to engage in than it takes to write a post. Nanner was not asking for people to take excessive amounts of time and research things they don't already know. This group is all about giving each other suggestions and supporting the endeavor of low carbohydrate eating. That said, my current LC favorite is a chicken omelette or is it a fritata? I don't technically know all the terms: I take chopped up chicken, lots of low carb veggies, like mushrooms and spinach, and such, and saute it in a pan, meanwhile I take 2 eggs and add a bit of sour cream, a bit of milk, and season according to taste, (I am sorry, I don't have a specific-amount recipe - it's all just by "feel"), pour over chicken and veggies, cover and cook for 6-7 minutes, or until done. Then I add grated cheese and it's like a pizza to me. >> But that means we have to do all the work, whereas you could do all the >> work and find tons of suitable recipes. Personally, I don't have a [quoted text clipped - 19 lines] > pour over chicken and veggies, cover and cook for 6-7 minutes, or until > done. Then I add grated cheese and it's like a pizza to me. No, I believe you are wrong. It takes less than a minute for me to reply to this email. How long does it take me to go to my recipe index, look up a recipe (and I've said that I have no "favorites"), and type the recipe in? I recently put up a recipe I liked for meatloaf in this newsgroup. It took well over half an hour to type that in. I fail to see why I should repeat that process. Moreover, how do I know what "nanner" likes? Maybe she doesn't like my "favorite" recipe of fried bull balls. There are many, many recipes she can find on the net; she just wants the easy way out. She's done this multiple times before. I solely responded because she began whining that people kept telling her to look on the net or at a link. She should stop whining and, instead, do a little work. http://www.lowcarbluxury.com/lowcarb-recipes.html http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm http://www.lowcarb.ca/low-carb-recipes.html SignatureBob M remove ".x" to reply snippage > No, I believe you are wrong. It takes less than a minute for me to reply > to this email. How long does it take me to go to my recipe index, look up [quoted text clipped - 15 lines] > http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm > http://www.lowcarb.ca/low-carb-recipes.html Ok Bob - obviously I don't need YOUR opinion on this matter but you seem more than happy to waste your time with these replies. I don't know why it should take someone a half hour to relay a meatloaf recipe...whatever. Point is - if you cooked frequently and had favorite recipes (which you don't) then you wouldn't need to pull out your old dusty rolodex and type in every bulleted detail. What Crafting Mom gave me was a great recipe idea, a short paragraph - surely didn't take more time for her to do than it did for you to annoy me with another useless reply. Now - why don't you just reply to posts that you can be of some use in. I don't think I am whining and I think most people here are agreeing with me. Well, then, you are not obligated to reply, so just ignore the request. I have all my recipes (except those too simple to write down) on my computer as I type or copy them in and print on index cards, so it's simple to copy and paste them into a post. My problem is that I feel like I am posting things over and over and am probably boring the regulars. In news:opsmlznnnpsu6yx7@bobscomputer.albyny.adelphia.net, Bob M <ctviggen.x@adelphia.net> stated the terms: | No, I believe you are wrong. It takes less than a minute for me to | reply to this email. How long does it take me to go to my recipe [quoted text clipped - 19 lines] | Bob M | remove ".x" to reply :: Well, then, you are not obligated to reply, so just ignore the :: request. I have all my recipes (except those too simple to write :: down) on my computer as I type or copy them in and print on index :: cards, so it's simple to copy and paste them into a post. My :: problem is that I feel like I am posting things over and over and am :: probably boring the regulars. The regulars should know to skip over things that are boring to them. >>> But that means we have to do all the work, whereas you could do all the >>> work and find tons of suitable recipes. Personally, I don't have a [quoted text clipped - 35 lines] > to look on the net or at a link. She should stop whining and, instead, do > a little work. actually shes probably looking for a recipe that somebody has tried and verified as "good". lots of recipes online taste like deep fried a.s... who wants that? i guess you cant know her likes or dislikes, but if she saw one you thought was "good" and she liked the ingredients, she would give it a try. looking to websites is really a gamble, she wanted something tried and true. -tia > http://www.lowcarbluxury.com/lowcarb-recipes.html > http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm > http://www.lowcarb.ca/low-carb-recipes.html Thanks for the links, Bob. I wasn't aware of the first and will be browsing through it later. I love to cook so it's great fun to make new things. I don't even mind, so much, if I don't like it. I just love when my family says, 'This is low-carb?' ;) Mark 260/236/200 since: 18/01/05 http://www.delorie.com/health/asdlc/ >> http://www.lowcarbluxury.com/lowcarb-recipes.html >> http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm [quoted text clipped - 8 lines] > 260/236/200 since: 18/01/05 > http://www.delorie.com/health/asdlc/ Hiya Mark, I don't know if you have ever been to this site, but its worth looking at. http://www.carb-lite.au.com/ Angie > Moreover, how do I know what "nanner" likes? Maybe she doesn't like my > "favorite" recipe of fried bull balls. Aha.. there is a client ... Fried Bull's Balls. Ingredients: 2 Bull's Balls Canola Oil Pork rind - ground for coating. Ranch dressing for dipping. First find a Bull. Befriend it. Wait until it is asleep. Rub ground up pork rind on the balls. Gently. This is the crunchy coating. Heat up a pan of Peanut oil to 360F. Lift up towards balls and dip them into the oil. Now, you have to hold the pan for at least 2 minutes. Or your balls will be raw. Check for donness with a fork. If you are lucky, the Bull will not even notice. The freshest balls you ever had! And they are Locarb. Snip off and eat! A lowcarb ranch dip goes well here. ___ Best Regards, Steve Tout est per·du fors l'hon·neur :: On Tue, 22 Feb 2005 10:29:27 -0500, Bob M wrote: :: [quoted text clipped - 22 lines] :: cover and cook for 6-7 minutes, or until done. Then I add grated :: cheese and it's like a pizza to me. Sounds sort of like egg foo yong, without the sauce---.I've got to try this---without the milk---don't buy that stuff. > Sounds sort of like egg foo yong, without the sauce---.I've got to try > this---without the milk---don't buy that stuff. Roger I made something like egg foo young one time and it was GOOD!!! Fry up some seasoned hamburger( I use a bit of seasoning salt and chop it around in the frying pan so it gets crumbled fine. Drain oil and let sit to cool. Open a can of Veg-All mixed veggies and drain well.( Remember this is all those veggies are good for LOL) Mix up 4 eggs and add it to the drained veggies and cooled burger. Mix well and drop by large spoonfuls into small frying pan cooking one at a time until golden brown. I ate mine with LC ketchup. They are YUMMY!!!!! Laureen 410/364 > I > am looking for recipes that people have tried and liked. Basically - > YOUR favorite recipe, not your recommendation to search google or > look on amazon or go to the book store or search recipe archives. Here is one I like: 2-1/2 lbs. Rain Forest Tilapia fillets 2-4 tsp. butter or margarine, softened 2 tsp. fresh lemon juice Lemon-Parmesan Sauce: 1 cup mayonnaise 2 tbl. fresh lemon juice 1/2 cup grated Parmesan cheese Garnish: 2 lemons, sliced Fresh parsley Rinse the tilapia fillets in cold water and drain thoroughly. Top with butter or margarine and lemon juice. Broil about 4 inches from the source of heat for approximately 5 to 6 minutes or until the fish is opaque and flakes easily when tested with a fork. Top each portion with 1-2 tbl. of Lemon-Parmesan Sauce; broil 2-3 minutes or until sauce puffs and turns golden brown. Place fillets on serving plate; garnish with lemon slices and fresh parsley. from: http://home.gwi.net/rainforest/recipes.htm >> I >> am looking for recipes that people have tried and liked. Basically - [quoted text clipped - 28 lines] > > from: http://home.gwi.net/rainforest/recipes.htm mmm, thanks - sounds good. >> I >> am looking for recipes that people have tried and liked. Basically - [quoted text clipped - 28 lines] > > from: http://home.gwi.net/rainforest/recipes.htm Now, this is just idiotic. To me, you just put the damn link in there and say that you like th recipe at this link, yet Nanner is so f-ing lazy that she can't take this. Moreover, you're coming dangerously close to violating copyright law when you copy an entire recipe. Luckily, you've cited the source, which is a mitigating factor. SignatureBob M remove ".x" to reply >>> I >>> am looking for recipes that people have tried and liked. Basically - [quoted text clipped - 34 lines] > violating copyright law when you copy an entire recipe. Luckily, you've > cited the source, which is a mitigating factor. WTF is your PROBLEM??!?!?! I am not LAZY - you are an a.s. If Roger said "I have tryed this recipe and here's the link" that would be fine - but as a courtesy to the group he also posted the recipe because links break sometimes. It's alot different than saying "Here's a link to random recipes I've never tryed" or telling me to hit google. Why don't you go do something else to entertain yourself - maybe prepping bull balls? :: On Wed, 23 Feb 2005 06:48:45 -0500, Roger Zoul :: <rogerzoul2@hotmail.com> wrote: [quoted text clipped - 39 lines] :: recipe. Luckily, you've cited the source, which is a mitigating :: factor. First , that link doesn't work anymore. Second, the recipe doesn't appear at the new site for some reason (I'm glad I saved it to my LC recipes folder in OE). The new site is (for recipies) : http://www.tilapia.com/Recipies.html Fouth, that company grows & sells tilapia, so having recipes get out there probably is to their advantage. Fifth, tilapia is good fish and several of the new recipes are LC. Sixth, maybe you should try one or two of them (I know I will as several look quite good). Seven, sue me, or write to the the company and see if they wish to. It's just a simple recipe given to someone on a diet newsgroup which in all likelihood promotes the companies' interests. I don't gain and I can't see how they are harmed. I'm thinking you need to up your carbs a bit, Bob. :) Got this from fla-girl's recipes and it's one of my favs.. Roast Shrimp with Orange and Rosemary (P2) 3 TB extra-virgin olive oil 1 teaspoon minced fresh rosemary leaves or 1/2 teaspoon dried rosemary 1 ? to 2 lbs shrimp, (20-30 pound range) peeled, rinsed, and dried 1/2 cup freshly squeezed orange juice Zest of 1 orange, finely minced Salt and pepper to taste Preheat oven to 450 F. When it is hot, warm 2 TB of the olive oil in a 9 by 13 inch baking pan, then add rosemary; return to the oven until rosemary begins to sizzle. Add the shrimp, then sprinkle w/ the orange juice and zest, the salt and pepper, and remaining olive oil. Roast until shrimp turns pink, about 10 minutes. >>>I have hit an all-time cooking low. I don't know what's happened, I >>>guess it's trying to incorporate LC into my life as a permanent [quoted text clipped - 24 lines] > ask for a personal opinion I get told I can google this or try this > link. > I have hit an all-time cooking low. I don't know what's happened, I guess > it's trying to incorporate LC into my life as a permanent thing. I am making [quoted text clipped - 11 lines] > > THANKS I also bought the Low Carb 1-2-3 Cookbook but it's just arrived and I haven't tried any of its recipes yet. This is a recipe I got from the Atkins site about a year ago. One of the first ones I tried and I've made it many times since. One of my favorites! I like it so much I have to watch my portions! Em Avocado Courgette Soup 2 tablespoons olive oil 4 spring onions, chopped 1 teaspoon grated fresh ginger 1 garlic clove, chopped 1 1/2 pints vegetable stock 8 fluid ounces water 2 medium courgettes, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium avocado, peeled, stoned and chopped 1 tablespoon lemon juice 1 tablespoon chopped red sweet pepper Heat the oil in a large saucepan over medium heat. Add 2/3 of the spring onions and cook for 3 minutes; stir in the ginger and garlic and cook, stirring, for 1 minute more. Add the stock, water, courgette, salt and pepper. Cover and cook for 10 minutes, until the courgette is very soft. Allow to cool slightly. Stir in the avocado. Puree the soup in batches in a food processor or blender. Return to the pan to heat through. Stir in the lemon juice. Garnish with the red pepper and remaining spring onions. Servings: 4 Prep Time: 15 minutes Bake/Cook Time: 15 minutes Nutrition per serving: Carbohydrates 10 grams; Net Carbs 6.5 grams; Fiber 3.5 grams; Protein 4 grams; Fat 15.5 grams; Calories 174 >> I have hit an all-time cooking low. I don't know what's happened, I guess >> it's trying to incorporate LC into my life as a permanent thing. I am [quoted text clipped - 59 lines] > Nutrition per serving: Carbohydrates 10 grams; Net Carbs 6.5 grams; Fiber > 3.5 grams; Protein 4 grams; Fat 15.5 grams; Calories 174 thanks for the recipe, it looks great. Dunno if I can get courgette here, not sure of the suitable replacement. Is it like a zucchini, eggplant or cucmber? It rings a bell but not sure which one - LOL! Also - the 1-2-3 book has a simple avacado soup that looks good. I would recommend the chicken rollatini w/salami & red peppers. I did that last night and also the Escarole w/garlic. I've been happy with the recipes so far. > >> I have hit an all-time cooking low. I don't know what's happened, I guess > >> it's trying to incorporate LC into my life as a permanent thing. I am [quoted text clipped - 69 lines] > last night and also the Escarole w/garlic. I've been happy with the recipes > so far. Nanner, Sorry about that! I'm American and I should have thought to change courgette to zucchini. It took me a while to learn what's what over here! Eggplant/aubergine, zucchini/courgette, I ended up buying a cooking encyclopedia! Another thing I couldn't get used to is the metric measurements. I still have to refer to a guide. Maybe old dogs can learn new tricks, but this old dog learns very slowly! BTW, I use vegetable bouillon cubes for the stock. Thanks for the recommendations. They do look good! Funny thing about this book is a lot of these recipes call for ingredients that I have in the kitchen, but wouldn't have ever thought of putting together like that. I think I'm going to like this cookbook a lot! Em Funny thing about this > book is a lot of these recipes call for ingredients that I have in the > kitchen, but wouldn't have ever thought of putting together like that. Exactly! It's alot of fun! I NEVER thought of wrapping feta in grape leaves - it's soooo good! I am Greek and miss many greek things because of the carbiness - so this is a great treat! (I think i'm off to make a few now!) let us know which recipes you try and like. I am trying a weird recipe from Everyday Low Carb Slow Cooker - it's Greek Meatloaf! It's got feta and spinach in it and I'll serve a cucumber yogurt sauce with it . Mmmmm I'll let ya know how it is - it will surely work in the oven too. Smells good :o) > thanks for the recipe, it looks great. Dunno if I can get courgette here, > not sure of the suitable replacement. Is it like a zucchini, eggplant or > cucmber? It rings a bell but not sure which one - LOL! Google results: http://tinyurl.com/43vo5 zucchini: marrow squash plant whose fruit are eaten when small www.cogsci.princeton.edu/cgi-bin/webwn zucchini: small cucumber-shaped vegetable marrow; typically dark green www.cogsci.princeton.edu/cgi-bin/webwn Sorry, couldn't resist. ;) Mark |
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