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Low carbers, what are you making toniggt or tomorrow

Just curious what you guys are making for nice meals in the next couple of days. I need a dose of inspiration just now.

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  1. Seared tuna and scallops

    1. I'm making some green beans with garlic black bean sauce (sauce has ground pork). Also saw a recipe for slow-roasted salmon with peanut sauce which I might try during the week. Tonight I made japanese fried chicken and miso glazed aubergine. Used 1tbsp of cornstarch to coat the chicken, which I suppose is an improvement on the big bowl of rice I would have eaten otherwise.

      3 Replies
      1. re: gembellina

        Could you link to the recipe for salmon w/ peanut sauce? All of this sounds yummy.

        We had simple ham steak and spinach w/ mushrooms. Mr. Sueatmo had leftover cooked fingerling potatoes with butter. I forgot to add a carb replacement to my plate so I had a luscious ripe pear for dessert.

          1. re: gembellina

            I'm going to have a long look at both these recipes. I'd like a good method to prepare sugar snaps especially.

      2. Tonight is not "nice", but hearty--'shepherd's pie' made from a mix of ground beef and a bit of ground lamb, with red peppers and onions (rather than the traditional peas n corn), and on top a bit of mozzarella. Green salad on the side with cukes, tomato, olives and shaved parm.
        Couple glasses red wine.

        4 Replies
        1. re: pinehurst

          I'd like a portion of what you're having, please! Sounds delish.

          1. re: sueatmo

            S, so would I!

            Was watching "American Pickers" or somesuch, and set my plate down on a coffee table to go get a couple of napkins. Ben (dog, normally Very Well Behaved) snarfled 3/4 of the plate in under a minute. Good thing he's cute.

            I doubled down on salad and ate was was supposed to be today's lunch last night.

            1. re: pinehurst

              Yes, there's always salad. I'm roasting 2 Cornish game hens and trying to carmelize sliced onions. I intend to steam some cauliflower and garnish all with the onions. And of course we'll have salad.

          2. Braised beef short ribs are on the menu for tonight, hubby, aka Mr. MUSTHAVECARBS, will have mashed potatoes with it, the rest of us will have veggies.

            2 Replies
            1. re: Lotsofscots

              I saw this:

              I like the sound of the gorgonzola pudding as a replacement for the blue cheese polenta that I might otherwise make to go with. Looks like a very rich meal though!

              1. re: gembellina

                Gorgonzola pudding sounds great to go with that dry rubbed ribeye tomorrow! Too rich for braised short ribs, if you ask me! Copied and filed away.

            2. Italian style meatloaf with sauted spinach, jerk chicken with red beans, asian pork loin with slaw.

              1. we're having a 2" thick grass fed ribeye steak that's been rubbed and refrigerated uncovered for two days, with sugar snap peas sauteed in sesame oil and with black sesame seeds (pretty more than tasty addition). I went on a cold weather induced braise meat spree and of course the weather turned cold, but this week I'll roast a whole butterflied chicken on very high heat over a bed of fennel wedges, onions and lemon quarters with fresh thyme, s and p and olive oil. I also plan to make Fran McCullough's low carb meatloaf this week with small white turnip puree instead of cauli fauxtatoes (have to blot and drain it very well), and fresh green beans. At some point, I'll have to braise the huge chuck roast I got at Whole Paycheck, too. Will have that over rutabaga puree with high temp roasted veggies, maybe cauli with whole shallots.

                13 Replies
                1. re: mcf

                  Choirs celestial began to sing when I read " butterflied chicken over fennel wedges".

                  1. re: pinehurst

                    The best part is that you brush the skin with melted butter, put plenty of s and p on it and roast at 425 or 450... CRISP! The whole bird, no mushy underside! I got the idea from Ina, but use two fennel bulbs, less carrot and spatchcock the chicken so all the skin is crispy: http://www.foodnetwork.com/recipes/in...

                    1. re: Ruthie789

                      It was, like much of Ina's special but easy technique! I have a whole organic chicken I'll make this with tomorrow. Tonight I am braising a Very Big Chuck Pot Roast. It's braise weather here in NY. :-)

                      1. re: mcf

                        Same weather here in Montreal. These low carb menus sound comforting.

                        1. re: Ruthie789

                          Ruthie, I smelled my pot roast when I came home right through my front door before I opened it! Mostly the tied bundle of fresh herbs. I have the roast chilling separate from the liquid so I can slice it and soak it in the skimmed and pureed liquid after I reduce it for more flavor tomorrow. Always a two day project for best results. We'll have it over a bed of rutabaga puree... so good.

                          1. re: mcf

                            I have very little success with pot roast, my last venture at it was disastrous. I just can't find a recipe that I like and I really don't like how many people make it using onion soup mix, so please if you have a few tips, can you divulge?

                            1. re: Ruthie789

                              I no longer use a single recipe, but I love the ingredients in this from Tyler Florence, and have used them as a basis for my no recipe pot roast, short ribs, brisket: http://www.foodnetwork.com/recipes/th...

                              This from Ina Garten is also very good, but I like TF's better: http://www.foodnetwork.com/recipes/in...

                              For me, reducing the liquid to concentrate the flavors after removing the roast and skimming the fat is critical, then I keep the veggies and puree partially to thicken it, no additional flour/butter needed. I also will often chill the meat slightly less cooked and the gravy separately overnight. Then I slice the meat, let it rest in the sauce all day before reheating and cooking the rest of the way in the sauce. Soaks up more flavor and moisture that way.

                              Tyler's ingredients are my absolute favorite balance, and reducing them (before fully salting!) really amps it up.

                              1. re: mcf

                                Thank you, will try again, I am bettter at dry roasting.

                                1. re: Ruthie789

                                  It really helps to avoid the leaner cuts for braising... by the time it's tender, it can be very dry and stringy as well. And keep the temp low, 275-325 tops. Let us know of your success when you try.

                                  I suck at dry roasting, btw.

                    2. re: mcf

                      I want all of what you described - wowza!

                      You mentioned sugar snap peas. I LOVED this recipe from Food & Wine - Sugar Snap Peas w/ Soffrito, Hot Pepper & Mint. http://www.foodandwine.com/recipes/su...


                      1/4 cup plus 2 tablespoons extra-virgin olive oil
                      2 medium carrots, finely chopped
                      2 medium celery ribs, finely chopped
                      1 medium onion, finely chopped
                      1/2 medium red bell pepper, finely chopped
                      1 1/2 pounds sugar snap peas, halved crosswise
                      1/2 teaspoon crushed red pepper
                      1/2 cup torn mint leaves
                      Sea salt

                      1. In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.

                      2. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.


                      1. re: lynnlato

                        That does look delicious. Tonight we had the pot roast. Haven't gotten around to the chicken yet... Sunday, during football. Makes the house smell great. I love fresh herbs, especially thyme and rosemary.

                    3. While I am not a low carber, tonight was a cobb salad consisting of a bed of shredded iceburg lettuce covered in bands of hamburger, green pepper, cheddar, smoked turkey, andsliced hard boiled egg. Topped with Catalina dressing and two strips of thick bacon.

                      1 Reply
                      1. Not much time or energy today. I made a crock pot soup with chicken leftovers and some chicken stock, a few carrots, some herbs and spices, red/orange/yellow peppers and a little bit of barley (about a 1/4 cup). It is amazing how much barley swells up in a crock pot! Served with some great cheeses from a cheese shop (from our weekend wine trip!) and some nice seedy LC crackers and a bottle of boutique off -dry Gewurztraminer. Really nice cool weather supper........ without a fuss!

                        1. Good thread- we all need inspiration at times!

                          Last night was grass-fed steak with bernaise, roasted cauliflower mash and roasted brussels sprouts.

                          Tonight is chicken/onion/pepper "fajitas" without the tortilla, but lots of guac

                          Other faves: Mushroom meatball soup and salad
                          Miso roasted fish
                          Braised Pork chops and Fennel (a CHOW recipe!)
                          Curry Lamb kabobs

                          3 Replies
                          1. re: caviar_and_chitlins

                            Please share your mushroom meatball soup recipe? It sounds good!

                            1. re: pinehurst

                              Happily! I saw this recipe in this Sept. Meatball thread: http://chowhound.chow.com/topics/866162 (poster provided good pics there), and made some low-carb modifications. No barley in the soup, no breadcrumbs in the meatballs.

                              So, the first step with the barley cooking I changed to sauteeing the shallot and thyme in the soup pot, then adding a little sherry, then the stock, etc. I have a large bag of mixed wild mushrooms, and I chopped them a little and just reconstituted them right in the broth.

                              Here's the recipe in food and wine: http://www.foodandwine.com/recipes/mu...

                              edited to add: plop some sour cream and chopped parsley on top at service if desired- making it kind of stroganoffish in flavor.

                              I've made this 3 times since, it's easy and really delicious.

                              1. re: caviar_and_chitlins

                                So late to get back to you---but sincere thanks!!

                          2. Taco salad. I plan to try out pork rinds instead of tortillas, well either homemade tortillas with la tortilla factory low carb warps or pork rinds? Any thoughts?

                            6 Replies
                            1. re: fldhkybnva

                              I like the new La Tortilla wraps a lot, never used to buy their stuff due to ingredient issues, including trans fats. I just make a bed of shredded lettuce on the plate, put a lot of taco stuff on top and eat it that way. I hate pork rinds, but that's just me, maybe.

                              1. re: mcf

                                how do you bake the wraps? temp? time?

                                1. re: fldhkybnva

                                  I don't bake them, I don't use them for tacos, as I said. But as wraps, they're delicious, as pizza crust, I put them with toppings right on the oven rack at high heat until crisped up and melty. They have a new rye with seeds wrap that's GREAT for sandwiches.

                                  1. re: mcf

                                    Oh right, Friday afternoon...out of it. I too have used them for wraps and love them.

                              2. re: fldhkybnva

                                lettuce or cabbage for the wraps is lovely

                              3. Salad Nicoise! I know the potatoes are carbs but a few won't be bad along with the other ingredients. ;)

                                1 Reply
                                1. re: letsindulge

                                  you could try subbing jicama for potato.

                                2. I'm feeling like a shepherds pie this weekend, topped with cauli and just a *hint* of potato.

                                  2 Replies
                                  1. re: gembellina

                                    If you leave the skin on a small bit of Idaho potato in particular and puree them together, it's amazing how transformed it is. I'm diabetic, so no good for me, but my husband says it's so much like just mashed spuds that way.

                                    1. re: mcf

                                      I think that's what I'll do. My stick blender has a ricing attachment which I love, makes great mash!

                                  2. I'm having, first and foremost, a glass of wine and a piece of grilled steak w/ a kale salad I picked up off the food bar at Whole foods. It has fresh kale, lima beans, black beans, corn, light vinaigrette, etc. and I threw on some radishes, shrooms and almond slivers on it too. I love having a dinner that I don't have to take any insulin to eat. Cheers!

                                    3 Replies
                                    1. re: lynnlato

                                      I thought you were type 1? Doesn't protein raise your bg? Have you retained residual pancreatic function? Could you be a LADA?

                                      1. re: mcf

                                        Yes, Type 1 with no pancreatic function. I was diagnosed in my late 20's but immediately after diagnosis (they thought 1.5 at first) they tested my c-peptide levels and we learned I wasn't producing insulin. ;-(

                                        No, protein does not raise my Bg (in any significant way). I know there is a movement of people that follow the TAG program (Total Available Glucose) but I have found it to be over-zealous, at least for me. I count carbs only, and do not take any insulin for fat and protein conversion. My mgmt team never instructed me to count fat or protein and none of the type 1's I know do it. I've been extremely successful w/ my mgmt so I'm keeping it simple. I was never very good at math anyway. ;-)

                                        1. re: lynnlato

                                          That's really interesting information!

                                    2. Eggplant parm, breaded with carbquik low carb flour, with a Caesar salad and grilled chicken.

                                      1. Yesterday I roasted a chicken. I served Mr. Sueatmo roasted potatoes, and we both had buttered steamed cabbage with caraway seeds. For dessert I treated myself to rye Triscuits w/ cream cheese and tiny dots of Smuckers black raspberry spreadable fruit.

                                        Since I don't have a convection oven now, I poured white wine over the chicken during the last half of the cooking time in the oven. It came out a lovely brown, and the skin was crisp. Very good.

                                        1. Breakfast was bacon, fried eggs, sauteed mushrooms and spinach with goats cheese, and some teeny tiny cherry tomatoes with chilli and basil. Dinner was the aforementioned Shepherds pie, but I ended up putting a can of lentils into the meat mix as there didn't seem to be enough in comparison to the cauli, leek and cheese topping. So I decided to forgo the peas on the side in an attempt to lower the carbs. Then I put leeks into Fitday and was shocked at how carby they are! I assumed they would be in the leafy greens category. Oh well. Tasted nice though :)

                                          1 Reply
                                          1. re: gembellina

                                            Lentil soup with Swiss cheese on top (Jarlsberg) used to be my favorite food... haven't eaten it in years due to carbiness and bg spiking. :-(

                                          2. Jerk pork belly with spicy lentil coconut milk soup.

                                            1. Lunch was Waldorf salad: apples, celery, salted almonds, bacon bits, grated white cheddar, and rosemary dressed with a little mayo and plain yogurt. Salad topped with 1/2 half can of albocore tuna. Very good.

                                              1. Dinner was a beef stew with carrots, onions, celery and added peas at the end. Normally I would serve with cabbage or green beans, but I treated myself to some egg noodles as that was what husband was having....

                                                1. Last night made this, since I'd made the sauce for Thanksgiving and only had to do the chard and pork: Really pretty dish, too. I use Diabetisweet brown sugar sub for the sauce. I love this dish for winter meals: http://www.epicurious.com/recipes/foo... Tonight it's this one, cooking it indoors for the first time ever, and halving the recipe. We love this: http://www.foodnetwork.com/recipes/an...

                                                  1 Reply
                                                  1. re: mcf

                                                    today i had a duck egg 1 egg omlette on a bed of onion and button mushroom and it was yum.
                                                    smoked cheese and tea for afters.

                                                  2. I've had a great low carb day -
                                                    Breakfast: scrambled egg whites mixed with whole eggs mixed with crab, bacon and colby jack
                                                    Supper: grass fed sirloin steak and scallops
                                                    Dinner: grass fed ground beef with low carb BBQ sauce (Dinosaur Slathering Sauce or Stubb's) and provolone.

                                                    1. It's NFL time, so we're having chili made with lean ground beef, ground pork and small sirloin cubes, chipotle in adobo and black soybeans. Garnishes are sliced scallions, shredded cheddar and sour cream.