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What's for Low-Carb Breakfast, Lunch or Dinner? #2

Well, the old thread was almost at 400 posts, so I figured it was time for #2! DH took his daughter home this weekend, so I mostly just drank wine and ate cheese (perfectly low-carb!) to celebrate the fact that I didn't have to provide a healthy meal for anyone! DH is now working with a friend of his from high school who is a personal trainer and diet coach, so he's on a fairly strict moderate carb regimen, which requires him to eat small servings of carbohydrates at specific times (scheduled around his workouts). It's a bit boring (made more so by the fact that DH is really trying to eat "clean," so he's avoiding condiments and anything else that might help make the meals interesting), but it does seem to be working - he's down 8 lbs in the first week. His goal is to look like Joe Mangiamello by the time I get back from my gig at the end of August, or so he says (lucky me, right???) :)

Anyway, given those parameters, dinner tonight for me will probably be some leftover qeema inside an omelet, or perhaps a grilled flank steak with preserved lemon butter and roasted broccoli. It's hot as hades in NYC right now, though, so I'm guessing the leftovers will win. DH already has some leftover chicken and orzo for his moderate carb meal, so I'll leave him to it!

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  1. And in hell, it's a dry heat, which is better than the Northeast right now!

    Tuna salad serve on a bed of arugula and romaine...tuna with finely minced onion and celery. Unsweetened ice tea with lots of lemon for me. Fizzy water and lemon for H.

    Leftover marinated mushrooms/mixed olives and some good pickles from weekend deli tray will go w/ the tuna.

    6 Replies
    1. re: pinehurst

      Seriously, I think I would trade hell for the subway tunnels in NYC right now. Miserable.

      Speaking of which, it is too hot to countenance the idea of eating ANYTHING, really, so I've been having iced coffee for breakfast. I tried the cold-brew method the other day, but I wasn't a huge fan - I thought the coffee was pretty weak tasting, and it used a TON of beans for a very skimpy yield - almost two cups of beans for just four cups of water, which maybe yielded three cups of coffee once it was filtered. Luckily turning on the coffee maker doesn't heat the house too much, so I brewed up a regular pot and added a few shots of espresso to it, which will provide lovely iced coffees for the rest of this hideously hot week, if DH doesn't drink it all on me.

      1. re: biondanonima

        +1 once in a while I will do the old school method...brew a pot of coffee extra strong (using the old percolator), and pour slooowwly into a pitcher with some ice; put in fridge and when I get home from work, aahhhhhh

        1. re: pinehurst

          I use my one cup Melitta pour over with several scoops of coffee over a 17 oz ice tea glass filled with ice. Fill from the tea kettle.

        2. re: biondanonima

          I can identify, my ancient Capresso thermal carafe coffeemaker died this week, & I ran out & replaced it w/ a bare bones Mr. Coffee, because I'm not a coffee connoisseur, I just use leftover coffee in my iced protein shakes. I still mourn the Capresso....

          1. re: biondanonima

            It's the grind of your beans. If you grind yourself in handheld they will never get fine enough, they have to be like dust! I had starbucks grind my beans on "turkish"- it is a game changer. The grounds are like powdered sugar. I used 3/4c grinds with 3cups water for my cold brew and its crazy intense.

            1. re: Ttrockwood

              Interesting - the instructions I've been reading online said that a coarse grind is best. Maybe I'll buy some ground "Turkish" and try again!

        3. Tonight I'm doing a minimum clean up meal. I got a halibut steak for H (its texture and mildness are "meaty" enough for him) and mackerel for me, and I'm putting the fish in foil packets with veggies (prob tomatoes, onion, garlic, summer squash), pats of butter, s&p, and will do them grilltop.

          I might have to do some smashed cauliflower to pour the packet juice over. In my old life, I would have sopped it up with good bread, but poured over cauliflower sounds good too.

          1. last night's dinner was delicious. I have a serious addiction to vinegar and last night was no exception. Well, I really wanted blue cheese and vinegar so SO whipped up a seared skirt steak salad with blue cheese vinaigrette. I was ravenously hungry so the appetizer was a simple fridge dive of turkey and ham slice with Havariti cheese which I also remember snacking on this morning :)

             
            1. Does anyone have or remember that cauliflower pizza crust recipe that was posted a few weeks ago?

              3 Replies
              1. re: fldhkybnva

                I don't have the exact recipe, but I've made LC cauliflower crusts many times - it's just "riced" cauliflower (grated on the large holes of a box grater and then lightly steamed), cheese (usually a combo of parm and mozzarella), an egg and seasoning. Here's a version:

                www.fitsugar.com/Low-Carb-Cauliflower...

                1. re: biondanonima

                  Great, thanks so much. Have you ever tried to prepare ahead and freeze it?

                2. re: fldhkybnva

                  Make sure you really get ALL of the water out of the cauliflower when you bake it, otherwise, it takes forever and the edges will start to burn before the center is dry enough.

                3. My local, cheap, middle-American supermarket surprised me this week by having fresh sardines, veal sweetbreads, and chicken hearts AND gizzards by the pound! I made sardine ceviche (over sliced tomatoes with ricotta and arugula pesto), poached-then-sauteed sweetbreads, and chicken stock. (Also they told me they can get beef suet with a day's advance notice - mincemeat in my future!)

                  1. God it is hot. NYC is like one ginormous Bikram yoga studio. My DH is from southern Missouri, so this is nothing to him, but I'm a Michigan girl - anything over 80 degrees is heat wave material. Anyway, due to the heat, I couldn't bear the idea of turning on the oven, so the roasted broccoli with preserved lemon butter I wanted was a no go. I'm having a quiche Lorraine omelet instead - all the delicious flavors of quiche Lorraine (swiss, bacon, caramelized onions) with none of the oven. I was thinking about making a little salad to go with it, but then I realized that such a salad would have at least as many carbs as a glass of chilled Rose', so I decided to have the Rose' instead. :)

                    1 Reply
                    1. re: biondanonima

                      The omelet sounds delicious! I love a good omelet and enjoy one nearly every other day at least and this is a great combination. I love the carb decision-the bargaining game can be quite fun.

                    2. Dinner tonight was a random successful throw together affair - boneless pork loin chop stuffed with Canadian bacon, Fontina cheese and pesto on a portabello mushroom cap.

                       
                      1. Today for breakfast I had a green smoothie made from a little bit of cranberry juice, a couple big handfuls of spinach, and a few frozen strawberries. It was more like a brown smoothie in the end but it sure did taste good (never tried green smoothies before so it was an experiment for me.)

                        For lunch was a handful of leftover asparagus sauteed with some diced bacon, finished with a little balsamic vinegar and topped with a soft-cooked egg.

                        Dinner was bell peppers stuffed with ground turkey and diced tomatoes, along with some parmesan-and-pork rind crusted zucchini medallions, and fresh pineapple.

                        1. Dinner was a quick, yet tasty one tonight. Grass fed sirloin topped with fried eggs and sauteed spinach with Pancetta and spring Gouda. I can't seem to stop putting fried and poached eggs on top of anything I can think of.

                           
                           
                          1. Made a quick stovetop dinner tonight as it is still WAY too hot to turn on the oven. Grilled flank steak with a side of fried "rice" - basically just cabbage, red pepper and broccoli stems stirfried with chopped up omelet and soy sauce/sriracha. DH needed a moderate carb meal, so I added some actual rice to his portion!

                            Mixed up a batch of CI's new kofte recipe for dinner tomorrow, using ground pork instead of lamb or beef because it was what I had on hand. I'm already salivating for them - I love the spice blend on these.

                            3 Replies
                            1. re: biondanonima

                              Does this look like the kofte recipe, Bio?
                              http://cooktilldone.com/grilled-lamb-...

                              1. re: EM23

                                Yes, that's the one. I increased the spicing a bit, but I like food very well seasoned. I would add that you want a fairly fatty grind - my pork was lean and the kofte were not nearly as good as when I used beef with a bit more fat. Also, I let the mixture sit for 24 hours and that was too much - the gelatin had completely hydrated and set, making for a weird texture. I'd go 8 hours at the most.

                                1. re: biondanonima

                                  Thanks, Bio! I meant to ask you about the gelatin. I have made kofte a few times, but never with gelatin added. Sometimes they are a challenge to keep together, (I admit I have given up on skewering them) but I have managed to grill them as mini patties.

                            2. I am working late tonight so I *think* dinner will be sardines for me (with hot sauce) and a version of fldhkybnva's steak n eggs. I have some very thin, small steaks that I'll pan fry and top with eggs. And again with the hot sauce, but the mild stuff for H.

                              This humidity is insane. Even my forearms were copiously perspiring last night.

                              Stay hydrated, everyone!

                              1 Reply
                              1. re: pinehurst

                                The weather is truly revolting. My husband just texted me a photo of our car's thermometer reading: 103. Hideous. Standing on the subway platform causes every inch of your body to become drenched with sweat in seconds.

                                That said, lunch was grilled salmon with sumac grilled vegetables from a catering place across from my office, and even that was almost too heavy. My boss is having lunch at Keen's Steakhouse, and while I would normally be jealous, I can't even imagine eating that saddle of mutton in weather like that. Especially if getting there involved a 20 minute ride on the subway in a business suit (which it did for him). Ugh.

                              2. Still fairly meatless around here. I started adding a little meat yesterday and will probably add it back in -in smaller quantities every other day. It has been a good challenge to cook without it.
                                Tonight was Atkins pasta with eggplant, tomato, mushroom and onion. I tossed the pasta in some garlic scape pesto, then tossed the veg in with some shredded moz. Really decadent tasting, very rich but not heavy. The Atkins penne was really good. I will buy more. I found it at a dollar store! score!

                                I served it with sautéed asparagus, sherry vinegar and a small dollop of homemade mayo. We ate outside with a big, cold glass of vinho verde.

                                1 Reply
                                1. re: sedimental

                                  that garlic scape pesto sounds so good!

                                2. We lost the power in half the house, then all of it right around dinner time for a couple of hours. We ate stuff we thought might go bad or that was easy. I had some roasted turkey thigh from one I'd bought at the natural grocery, leftover sesame noodles and DH had the rest of some egg salad I'd made the day before, along with some natural bologna (LOVE Wellshire/Garrett cold cut an sausages/bacon) and cheddar on WW rye bread. Too hot.

                                  They clearly have us browned out a bit since replacing the transformer last night around 8:30 p.m.

                                  2 Replies
                                  1. re: mcf

                                    UGH - I hope it didn't get too hot while you were without power! I can't believe how fast it gets hot in my apartment - I turned the AC off long enough to blow dry my hair this morning, and I swear the temperature had risen 10 degrees in 10 minutes.

                                    1. re: biondanonima

                                      One room had AC for most of the time, then blew. I don't tolerate heat at all (adrenal disorder), laying low today, canceled appts out of the house.

                                  2. It is currently 99 degrees in my neighborhood according to the Weather Channel, and I suspect it's nearly the same temperature in my apartment. I fed my sourdough starter this morning and left it out, because DH requested bread for this weekend (he gets one "free" meal a week on his plan), and I have a feeling it may have overtaken the kitchen by the time I get home.

                                    Anyway, I really can't bear the idea of cooking, so I think it will be leftovers for the both of us. Kofte and fried "rice" are a weird combo but they're what I've got! :)

                                    1 Reply
                                    1. re: biondanonima

                                      It's 80 upstairs in my house with AC on! 91 in the shade on my thermometer here on the nawth shaw. LGA is 99 now.

                                    2. The name of this week's cooking game is "clean out the fridge and freezer." I'm leaving on Saturday for a month-long gig, and DH is unlikely to do much cooking for himself (he will probably live on cold cuts/Subway, eggs and possibly hamburgers while I'm gone). Therefore, I want to use up anything that could possibly spoil, as well as make some room in the freezer in case DH wants to store pre-shaped hamburger patties or some such.

                                      For tonight, I have about a pound (1/2 lb each) of fairly flavorless salmon and cod. I was thinking about thawing both and throwing them in the food processor to make Thai fish cakes - at least they'd pick up some flavor from the spices. Any more interesting suggestions? A curry might also work, but I don't have yogurt or most of the other things you might use to make an Indian sauce. Either way, a quick cabbage stirfry will be served alongside!

                                      4 Replies
                                      1. re: biondanonima

                                        The fish cakes sound great. Perhaps you could do kebabs with a nice marinade?

                                        1. re: fldhkybnva

                                          The fish cakes turned out better than I expected! I just tossed a shallot, some garlic, ginger, chili flakes, green curry paste, cumin, coriander and fish sauce into the food processor with the fish chunks and let it rip. I felt like it needed a little binding so I added a tiny bit of mayonnaise and tahini. The cakes held their shape well and were delicious with sriracha mayo!

                                          1. re: biondanonima

                                            Wow, this does sound great, how creative!

                                            1. re: biondanonima

                                              What a great solution! As a kid my mom often made salmon cakes from canned salmon (there are high quality canned salmon now, back then it was whatever was cheap) with cannelini beans, garlic, onion and an egg. Always with a side of green beans

                                        2. A few low carb eats from the weekend -

                                          Lamb rib chop salad with feta, mozzarella and lemon-red wine vinaigrette

                                          Hanger steak topped with blue cheese and fried eggs on sauteed mushrooms

                                          1. Just had dinner of flank pin wheels stuffed with spinach and provolone alongside a pile of arugula piled with halved grape tomatoes topped with grana, lemon juice and evoo.

                                            9 Replies
                                            1. re: mcf

                                              This sounds great. I have a flank steak in the freezer waiting to be used this week in our summer tour of different steak cuts (it will join it's friends hanger, flat iron, skirt) and this seems like a great use. Do you just sear it or does it need to be popped into the oven as well?

                                              1. re: fldhkybnva

                                                Butterfly it open, pound it for evenness at about 3/8-1/2"", spread several layers of spinach leaves and a few of provolone, season, add minced garlic if you liek, roll and tie. Cut into pin wheel slices about 1" thick. Grill on direct high (grill and slices oiled) for a total of 4-6 minutes, depending on doneness desired. Turn mid way.

                                                If you roll it up with the grain running left to right in front of you, you'll cut across it when eating. I rolled the edges in salt just before grilling.

                                                1. re: mcf

                                                  That sounds great!

                                                  1. re: sedimental

                                                    It was, and it was nice to not feel too nauseated to actually cook and eat for the first time in a week. My second real dinner meal in a long while, first one cooked by moi.

                                                    1. re: mcf

                                                      I am glad you're feeling better!

                                                      1. re: pinehurst

                                                        Thanks!

                                                  2. re: mcf

                                                    Delicious! I often make stuffed flank steak by butterflying, stuffing and tying, but I usually leave it whole and sear it on the stovetop, then roast until it reaches about 130 internal. Rest and slice. I never thought to slice first and grill the slices individually!

                                                    1. re: mcf

                                                      Delicious! Do you stuff with raw spinach?

                                                      1. re: fldhkybnva

                                                        Yes, it wilts a lot, some fell out, but we had plenty. It's a lot of layers of leaves.

                                                        biond; I like the browned/seared edges.

                                                2. Dinner tonight was the perfect combination of serendipity at the grocery store. The fishmonger was fileting a fresh tuna and I happened upon a wall of seaweed which was calling my name so we had tuna poke with wakame seaweed and bonito flakes.

                                                  1. Dinner tonight was my version of a quick and easy baked crab imperial with roasted Crimini mushrooms.

                                                    1. Leftover, delicious pork to be crisped up in the oven. Massive tomato salad on the side thx to a ridiculously large CSA box today (picking it up for friends who are out of town for 2 weeks).

                                                      Not sure yet if I'll try my hand at grilling some of the zukes and yellow squash without letting them get mushy again.

                                                      Also -- loads of eggplant, some kale & potatoes I'm gonna try to give to a newly-fangled veggie friend of ours, two quarts of cherry tomatoes (you bet I'm keeping those), and tons of basil. Basil will be added generously to the 'mater salad tonight.

                                                      1. I've got a flank steak and bone-in, skin-on chicken thighs, broccoli and fresh green beans. Anyone want to plan a low-carb meal for me that involves two of those ingredients? :) I'll probably end up searing the steak and stirfrying the beans in bacon grease with sriracha. It's one of DH's favorite meals, "clean" enough for this diet he's on, and I like it too. Full of win all the way around!

                                                        7 Replies
                                                        1. re: biondanonima

                                                          I'd make tagine with the thighs, or just marinate with preserved lemon, eveoo, Morccan spices and grill. I'd use the green beans however you like them best. I love them with bacon, so bacon grease would work for me.

                                                          I'd marinate the steak for a good while, maybe serve with a garlic/lemon juice, evoo aioli made w/ mortar and pestle, our favorite (but eat parsley, LOTS, or you reek) and have fresh lemon juice with unsalted butter on steamed broccoli for you, air for him. ;-)

                                                          1. re: mcf

                                                            The chicken thigh idea sounds really good. DH is not a huge fan of preserved lemon (or lemon at all in savory dishes - he likes lemon sweets, though) - but a marinade might work as long as there are no chunks of lemon left on the chicken. With a little couscous for a "moderate carb" side for him...that could work!

                                                          2. re: biondanonima

                                                            Pesto stuffed flank steak?

                                                            1. re: fldhkybnva

                                                              Ooh, yannow, that could be maybe done deconstructed; whole basil leaves, coarsely chopped pine nuts, shaved parmesan...

                                                              1. re: mcf

                                                                Very true, I love anything stuffed with pesto but of course the ingredients alone are fabulous as well.

                                                            2. re: biondanonima

                                                              Since i'm veg i'm not help with the meat but for awesome green beans rinse and leave a litttle wet. Add sesame oil (important and super flavorful) to a hot pan, toss in green beans and DO NOT touch them!! Walk away. They will spit and sizzle and make noise. Check, and when there are browned blistered spots flip around some and cook so they are blistered everywhere. Add soy sauce to taste and sesame seeds or sliced almonds.

                                                              1. re: Ttrockwood

                                                                They're amazing roasted, too.

                                                            3. I'm trying to clean out the fridge (it's one of those weeks) so I'm thinking Martha's asparagus with poached egg and parmesan cheese.

                                                              1. I think I might become a buttermilk freak. I am currently in love with the Realtor's Buttermilk Dressing and decided to use the rest leftover in the fridge for a salad last night. I marinated chicken breasts in the buttermilk seasoned with garlic powder, onion powder, pepper and Stubb's BBQ spice rub, then seared and sliced them and put them over a salad with Comte and Cheddar cheese, bacon and pancetta, grape tomatoes and the Buttermilk Dressing. I intended to add avocado, but alas they were all rock hard at the store.

                                                                 
                                                                2 Replies
                                                                1. re: fldhkybnva

                                                                  If you like buttermilk in a dressing, I bet you would like this one. I just used fire roasted green peppers in a jar. Soooooo good with beef salads, avocado, fresh tomato or just a ground beef taco salad.

                                                                  I cook with buttermilk a lot and love it too!

                                                                  http://www.foodnetwork.com/recipes/em...

                                                                  1. re: sedimental

                                                                    Great, thanks. I'm actually looking for a dressing to go with a flank steak salad and this might suit the bill.

                                                                2. It is 65 degrees in NYC today - thank you, weather gods! I can turn on my oven and like it! So, I think we'll be having roasted chicken thighs, with a Moroccan spice rub (with maybe a little preserved lemon juice brushed on), some roasted broccoli, and a side of couscous for DH. Now, if only it would STAY this cool!

                                                                  2 Replies
                                                                  1. re: biondanonima

                                                                    What's your spice rub?

                                                                    1. re: fldhkybnva

                                                                      DH actually nixed the preserved lemon (I shouldn't have mentioned it beforehand!) so I went with an Indian rub instead - actually a combination of some masalas that I made when 660 Curries was the COTM. Lots of coriander and cumin, bay, cloves, chiles, cardamom, sesame, fenugreek, coconut and lord knows what else.

                                                                  2. What's for breakfast? Well, this morning apparently steak. I woke up with this insane craving for steak and conveniently there was a grass fed ribeye in the fridge so I seared it up and gobbled away.

                                                                    1. This thread inspired me to restart an account on Chowhound. It's only fair to contribute if I keep gleaning new ideas! Last night was grilled zucchini stuffed with the good local, grass fed ground beef and chimichurri, topped with a bit of parmesan.

                                                                      1 Reply
                                                                      1. re: EGtheOG

                                                                        Welcome back! I've never made stuffed zucc, but that sounds amazing.

                                                                      2. I leave for St. Louis tomorrow, so tonight's dinner was the last of the vegetables in the fridge (green beans), cooked in bacon fat with sriracha, and some very lackluster chicken burgers. Meh. The next two days will be road trip food - in my case, lots of cheese, chili-lime cashews from Trader Joes, and the occasional stop at a Wendy's drive-thru for Jr. Bacon cheeseburgers with no bun. I doubt I'll see a vegetable until Monday!

                                                                        1. Yesterday was a two-base hit of new dishes to make for a lovely Sunday of relaxation and good eats. Lunch was pork rinds crusted buttermilk-brined chicken tenders with buttermilk blue cheese dip and dinner was seared hanger steak with paprika anchovy butter.

                                                                          2 Replies
                                                                          1. re: fldhkybnva

                                                                            That butter sounds great, fld (can I pronounce that floyd, please? :-D).

                                                                            Just soften, add paprika powder and x number of smooshed anchovy filets?

                                                                            1. re: linguafood

                                                                              Yup, it was pretty quick and easy. I used this recipe as a guide http://www.epicurious.com/recipes/foo.... I was worried about using it as I love love hanger steak and didn't want to ruin dinner (I hate a wasted meal) but I'm so glad I loaded it on top...it was so delicious! Now I'm thinking of what else it'd be great with.

                                                                          2. I made Caprese salad for breakfast! I used "heritage" cherry tomatoes of all colors and shapes, sliced mozzarella, good olive oil and basil from my herb "garden" which consists of three flowerpots on the back porch.

                                                                            It was yummy, and I thought it went well with scrambled eggs.

                                                                            1. I'm staying with a host family while I'm in St. Louis, so I'm not cooking anything elaborate, but I did manage to put together quite a nice salad for dinner tonight. I got greens, artichoke hearts, olives and peppers from the salad bar at the grocery store, then cooked up one of the house-made spicy sausages I bought when I got home. It rendered a bit of fat and some tasty juices, so I just added a touch of vinegar to the pan and used the "pan sauce" as salad dressing. Not bad for so little effort!

                                                                              3 Replies
                                                                              1. re: biondanonima

                                                                                Sounds wonderful.

                                                                                1. re: biondanonima

                                                                                  That reminds me of the way I used to make a warm seafood salad. I would put the lettuce, tomato, avocado, artichoke (whatever) etc in the bowl, then sauté up the scallions, garlic and seafood-of-choice in a butter oil mixture, squirt of vinegar- then use it as a dressing.

                                                                                  I will have to make that again soon!

                                                                                  1. re: sedimental

                                                                                    That's my usual salad-making technique as I am not really a fan of cold salads. I do it with other meats as well and then I'll cook the meat separately, while it's resting I sauté the other salad toppings add vinegar and mix with the greens then top with warm protein.

                                                                                2. We just got back from a white water rafting trip. Just some veg and eggs tonight, not too exciting other than I used the Marcus Samuelsson spiced butter (nitir qibe). I swear, I could drink that stuff! The best spiced butter in the world :)

                                                                                  Maybe I will have time to shop tomorrow.

                                                                                  1. Last night was a quick, perfect summer dinner. Sauteed scallops, shrimp and squid with butter, garlic, vermouth, shallots and sauteed spinach with a hefty dose of tomato bruschetta from Wegmans on the side.

                                                                                     
                                                                                    1. I made a very filling, Moroccan styled vegetarian stew with some sweet potato, shallot, spinach, Lima bean, carrot, and lots of fresh zucchini- flavored with argon oil, chicken broth, pink peppercorns and Harissa. Very tasty. A medium bodied Spanish red was a nice pairing.

                                                                                      1. Tonight is a chef salad night. Cubed ham and provolone, hard boiled egg slices, a handful of grape tomatoes, mixed arugula and spinach. H will add lots of cukes to his and I will add avocado to mine.

                                                                                        2 Replies
                                                                                        1. re: pinehurst

                                                                                          Always a great combination and I love the addition of avocado. What type of dressing do you use?

                                                                                          1. re: fldhkybnva

                                                                                            Lately I've been SUPER lazy. EVOO, shot of wine vinegar, s&P.

                                                                                        2. Sunday dinner was crock pot pulled turkey with a low carb vinegar, mustard BBQ sauce and blue cheese coleslaw.

                                                                                           
                                                                                          1. I've been busy in St. Louis and haven't been doing a lot of cooking since I'm in someone else's kitchen, but I did manage to make a tasty sausage, Brussels sprout and Jarlsberg cheese scramble this morning. Otherwise it has been a lot of quick meals out and snacks grabbed on the run. I don't know what I'd do without low carb tortillas and canned tuna!

                                                                                            10 Replies
                                                                                            1. re: biondanonima

                                                                                              Wow, that sounds like a great combo. I love love canned tuna. It's often the only thing I'm in the mood for and SO responds "you mean like canned tuna, not like tuna steaks?" "Indeed, honey, canned tuna with the crunch of some chopped veggies" always seems to be great. What's your favorite low carb tortilla? I usually use La tortilla Factory but am always looking for new options. I also love canned tuna stuffed into portabello mushrooms if you're a mushroom fan.

                                                                                              My memory is really no good anymore but was it you biondanonima who made the grass fed flank a few weeks ago?

                                                                                              1. re: fldhkybnva

                                                                                                I think that was moi. Do you mean the stuffed pinwheel one?

                                                                                                1. re: mcf

                                                                                                  Yea, or well in general. My local store had a whole kit and caboodle of grass fed steaks yesterday so I loaded up and now have a flank to use. I planned a simple sear but thought I'd get your opinion or have you remind me of your opinion on a simple prep without marinating.

                                                                                                  1. re: fldhkybnva

                                                                                                    Mine was stuffed and rolled, then sliced into pinwheels, after pounding it even, butterflied.

                                                                                                    But for simple, I always marinate flank. I like this marinade, the sugar stays in the bag: • 1/2 cup olive oil
                                                                                                    • 1/3 cup balsamic vinegar
                                                                                                    • 2 large cloves garlic
                                                                                                    • 3 tablespoons dark brown sugar

                                                                                                    I just whir it all with a blender stick, marinate all day.

                                                                                                    1. re: mcf

                                                                                                      Great, thanks.

                                                                                                      1. re: mcf

                                                                                                        No salt at all? No soy sauce or Maggi sauce or something? I like the rest of it, but it sounds like it would be on the sweet side, given the balsamic & sugar.

                                                                                                        Just curious?

                                                                                                        1. re: linguafood

                                                                                                          It is sweet, which I usually don't like. We like it a lot. I wouldn't use it on anything but flank or skirt.

                                                                                                2. re: biondanonima

                                                                                                  Wow, the flank steak was great. I didn't marinate it but followed my usual salt for a couple of hours before cooking. I love skirt steak but I think I like the flank much more. Thanks for the tips and recommendation I'm sure we'll be eating it a lot more often.

                                                                                                  1. re: fldhkybnva

                                                                                                    Glad you liked it! I grilled one up myself today, seasoned only with salt, and tossed some of it into a stirfry. The rest will be used for sandwiches, salads, etc. during the week. It's very versatile. As a side note - I bought the one I grilled today at Trader Joes, and it was very tender and beefy. I don't usually buy meat there so this was a nice surprise!

                                                                                                    1. re: biondanonima

                                                                                                      I really needed to get to TJs. I love the place but it's a bit out of the way. I still have the regular grain cow flank in the freezer so I think that's on the menu this week. The steaks are so lean I imagine there's not too much difference but at least now I know it'll be tasty.

                                                                                                3. On Tuesday I visited a friend in Connecticut, and with the weather being so perfect we decided to have a bbq rather than go out to eat. She rarely eats meat because her husband gave it up a few years ago, but he was away on business trip, so we headed to the butcher shop for a gorgeous, well-marbled Porterhouse.
                                                                                                  For starters, my friend made pesto, fresh mozzarella, and beefsteak tomato stacks…so delicious. The main course was the steak, grilled medium rare, and for sides, grilled baby bellas and white asparagus. We decided that the theory that the first bite of something is the best does not actually apply to a good Porterhouse, and we polished the whole thing off, save for a few bites for her dog and mine.
                                                                                                  She sent me home with the rest of the pesto and mozzarella, so I had that to look forward to last night. I added a grilled chicken breast from the freezer and leftover green beans to make it dinner.

                                                                                                  5 Replies
                                                                                                  1. re: EM23

                                                                                                    Sounds like my meal last night - my host family invited me for a giant ribeye and beautiful caprese salad, with a great big zin to wash it all down. The tomatoes we're getting in St. Louis are really nice right now, too.

                                                                                                    1. re: biondanonima

                                                                                                      I love a caprese salad, and I’m so grateful that the wicked July humidity and heat has given way to nice weather here in the Northeast, just in time for tomato season. I had no interest in any cheese during those hot, humid days…felt like I lost my best friend.

                                                                                                      1. re: EM23

                                                                                                        I do too. For a bigger meal I love to add baked chicken breasts...a perfect, simple meal perfect to highlight wonderful tomatoes and mozzarella.

                                                                                                        1. re: EM23

                                                                                                          Me too. I have been making them for the past few days with homemade pesto's (instead of just basil leaf) for a twist, and they are soooo good.

                                                                                                          1. re: sedimental

                                                                                                            Great idea. I have recently fallen in love with arugula and thought of making pesto this week. What are your favorites?

                                                                                                    2. Slight obsession....Seafood salad for the past three days. It has been really hot -I have been pretty busy -and Dungeness crab right now is cheaper than deli meat or a pound of cheese! Woo hoo!

                                                                                                      Cracked crab,seafood salads, crab cakes. I have two crab cakes in the fridge for tomorrow, then I am done for awhile.

                                                                                                      3 Replies
                                                                                                      1. re: sedimental

                                                                                                        How do you mix your seafood salad or is it crab over lettuce type of salad?

                                                                                                        1. re: fldhkybnva

                                                                                                          Nothin' fancy. Just crab and shrimp over small leaf lettuce with a few shallots and peas. Thousand Island dressing...homemade, old school :)

                                                                                                          Oh, the crab cakes turned out really well for using a bit of low carb cracker shrapnel from the freezer jar. Egg, cracker crumbs, creole spice and green onion. Aioli. Very nice.

                                                                                                        2. re: sedimental

                                                                                                          I steamed mussels for H last night, but it's funny, I chowed on a biigg bowl of cold calamari salad, dressed lightly with olive oil, capers, a little chopped celery, picked onion and S&P.

                                                                                                        3. Last night's dinner was a salad with two kinds of fish and an attempt to recreate the Japanese steakhouse ginger dressing. I'm a spaz and can never decide on anything at the store. They had both mahi mahi and red snapper. I love snapper but have never had mahi mahi and I hesitated as to which to buy but of course I wanted to try the mahi mahi. I love a flavorful fish so I didn't want to be disappointed with a mild fish but the fishmonger had a great idea and suggested that I split the difference and buy both. They had very distinctively different flavors and textures but both were quite nice. The dressing was pretty good as well. - it wasn't exactly like the steakhouse but pretty darn close.

                                                                                                           
                                                                                                          1. Another salad for dinner last night - antipasto salad with chicken breast, pepperoni, salami, fresh mozzarella and a quick homemade red-wine vinaigrette.

                                                                                                            1. Quick pan seared sea scallops (I got slightly under a pound) with a big whomping lettuce/arugula/tomato/cuke salad spritzed with lime, drizzled with olive oil (I'm out of vinegar and everything else this week), S&P, red pepper flakes.

                                                                                                              Cheating breakfast...we got bacon/egg/cheese wraps from Dunkin Donuts. H had two and I had one. These actually don't spike his BG badly at all compared to sandwiches on English muffins (sort of high readings after) or bagels (fuggedaboutit).

                                                                                                              By the way, H meets with cardiologist on Fri, but meeting with endocrinologist on Tues went well. His A1C dropped 3 points (from almost nine to 5.8), blood tests were good, but he is Vitamin D deficient (which mcf, if you recall, you predicted months ago).

                                                                                                              3 Replies
                                                                                                              1. re: pinehurst

                                                                                                                That is a huge improvement in A1C - congrats to Mr. Pinehurst!

                                                                                                                1. re: pinehurst

                                                                                                                  That is excellent diabetic control & it looks like you've been eating really well, too!

                                                                                                                  1. re: Kalivs

                                                                                                                    You are too kind. We're both works in progress. This board (and the hounds) have been invaluable. As many have noted, it really is a lifestyle change, not a "diet" :-)

                                                                                                                2. We're in production week, so I've been living on low-carb tortilla wraps with various meaty/vegetable fillings. However, today I had some time so I did a little food shopping, and stumbled upon a place called Salume Beddu - I bought an assortment of delicious-looking things, including nduja, a dried "Veneto" salame, fresh "Diavolini" sausages and a hunk of guanciale. The sausages will be dinner tomorrow, and the nduja and salame will be nibbles throughout the week. The guanciale will likely be saved for carbonara, whenever I get around to having a pasta "cheat."

                                                                                                                  1. Low carb almond flour pigs in a blanket with reduced sugar ketchup, yellow mustard, and jicama home fries.

                                                                                                                    Applegate hot dogs:
                                                                                                                    http://www.applegate.com/products/hot...

                                                                                                                    Almond flour pigs in a blanket recipe:
                                                                                                                    http://alldayidreamaboutfood.com/2013...

                                                                                                                    The dough is VERY finicky though.

                                                                                                                    Jicama home fries was just diced jicama with garlic powder, onion powder, and paprika, roasted until browned at 400 degrees. They also are good with a splash of vinegar. And remain crunchy on the inside.

                                                                                                                     
                                                                                                                     
                                                                                                                    8 Replies
                                                                                                                    1. re: kathryn

                                                                                                                      want. this food. now.

                                                                                                                      1. re: pinehurst

                                                                                                                        Fabulous, but I loathe Applegate hot dogs. Garrett County?Wellshire and I'm so there!

                                                                                                                        1. re: mcf

                                                                                                                          Oh no I was pondering giving the AG dogs a chance this week actually. What don't you like about them? I love all Wellshire products so maybe I'll try theirs instead.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            The taste and especially the texture, bleah. D'Artagnan, Coleman, all terrible. Garrett County/Wellshire makes the only uncured products that surpass the originals, good pop when you bite it, fabulous, beefy/spicy hot dog flavor. Their kielbasa, andouille and chorizo, bacon are great, too.

                                                                                                                            1. re: mcf

                                                                                                                              I love their kielbasa, chorizo and bacon so I should give the hot dogs a try.

                                                                                                                              1. re: fldhkybnva

                                                                                                                                Yes, life's too short for mushy, underseasoned, anemic hot dogs, with apologies to kathryn!

                                                                                                                                1. re: mcf

                                                                                                                                  Have you tried the chicken or turkey franks or just beef?

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    Just beef. I would never eat a chicken or turkey hot dog on purpose. ;-)

                                                                                                                    2. Dinner tonight was a random fridge clean out which was surprisingly outstanding. Cajun mustard sauteed shrimp and Andouille turkey sausage with asparagus and green peppers.

                                                                                                                      1. After a truly awful day of eating yesterday (which included the greasiest sandwich I've ever consumed for lunch and nothing more than potato chips for dinner), I have been quite happily eating modest, low-carb meals today! Scrambled eggs with lovely homemade salsa for brunch and just now a pile of greens and vegetables topped with cold sliced flank steak, sriracha mayonnaise and a bit of hummus for dressing. Lazy but good.

                                                                                                                        1 Reply
                                                                                                                        1. re: biondanonima

                                                                                                                          Ooh, flank steak cold atop salad is one of my favorite meals!

                                                                                                                        2. Lunch today was a salad of rare roast beef on mixed greens and some onions. Dressing of Champagne mustard and gari (pickled ginger)

                                                                                                                          Dinner was a bowl of Pho (bean sprouts instead of noodles, extra meat). delicious.

                                                                                                                          1 Reply
                                                                                                                          1. re: meatnveg

                                                                                                                            meatnveg, that dressing sounds great. Did you pickle the ginger yourself?

                                                                                                                            Also, I love the username. In my family, I'm known for "inhaling a pile of veggies and then devouring a plate of meat" according to my dad.

                                                                                                                          2. There were a few new low carb meals that I whipped up this weekend.

                                                                                                                            French onion chicken with Havarti. I seasoned the chicken breast with a homemade french onion soup mix and then instead of serving the soup with the onions in it, I caramelized the onions and made a wonderfully flavorful broth which I then strained and used the liquid as a sauce for baked chicken breasts. It was quite delicious, and very reminiscent of the warm cozy feeling you get from a hearty proper french onion soup.

                                                                                                                            Curry coconut steamed mussels and shrimp with cilantro chicken sausage and asparagus. This was my first ever curry dish and I might be hooked on curry for a while.

                                                                                                                            I have an ill kitten and so ventured home at lunch time to check on him. He really is fine, I'm just an overprotective worrywart. I'm glad I did because I had actually left my packed lunch in the fridge. I decided to forego that plan, save it for tomorrow and decided on a salad instead. I've had a craving for honey mustard recently but wanted to try a lower carb version so I seasoned a few turkey tenderloins with powdered buttermilk and dill, whipped up a quick vinaigrette with lime, agave, dijon mustard, and apple cider vinegar, and then served it on a bed of arugula with pepper ham and goat gouda cheese. The dressing was tasty, but not exactly like your traditional honey mustard, a nice substitute though.

                                                                                                                             
                                                                                                                             
                                                                                                                             
                                                                                                                            1. Scrambled eggs (two double-yolks!!) with sungold tomatoes, kernels from one ear of corn, and 3 slices of bacon chopped up and mixed in, along with a good dash of scotch bonnet sauce.

                                                                                                                              3 Replies
                                                                                                                              1. re: linguafood

                                                                                                                                I love to discover the double yolks. I once had a whole dozen with double yolks. I think they were jumbo eggs so the likelihood of that was probably higher than a standard dozen of large eggs.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  Out of a dozen, I think 7 were double yolks, 2 were triple!!

                                                                                                                                  Wowzah.

                                                                                                                                  1. re: linguafood

                                                                                                                                    Wow, that hen is really set on contributing to the future gene pool, too bad the attempt was intercepted.

                                                                                                                              2. I'm home and back in my own kitchen!!!!!!!!!! I went to Costco this morning to stock up on all of my usual low-carb favorites (chicken thighs, flank steaks, a brisket, chicken brats, flap meat, etc.) and made some bacon jam to celebrate. Dinner was chicken brats with an improvised relish of pickled jalapenos, roasted red peppers and pickled radishes, all chopped together. SO nice to have my own knives and pans at hand again!

                                                                                                                                7 Replies
                                                                                                                                1. re: biondanonima

                                                                                                                                  Welcome home!

                                                                                                                                  1. re: biondanonima

                                                                                                                                    Glad to have you back. It's so frustrating to cook in someone else's kitchen I have just discovered chicken thighs...what planet have I been on? I do enjoy chicken breast but of course the thighs are more flavorful and juicier. I just realized that the are basically calorically equivalent to breasts. Anyway, so uh what is this bacon jam and how do I make it? :)

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      The interwebs abound with recipes for bacon jam but many of them are quite sweet, with lots of fruit/sugar/balsamic and only a bit of bacon. Mine is more of a spicy potted meat, with just a hint of sweetness. I vary the spicing, but last night's batch was:

                                                                                                                                      2.5 lbs bacon (1 lb thin cut, 1.5 lbs thick cut), chopped
                                                                                                                                      1 large red onion, chopped
                                                                                                                                      8 cloves garlic, chopped
                                                                                                                                      2 T. chili powder
                                                                                                                                      1 t. cinnamon
                                                                                                                                      1/2 t. allspice
                                                                                                                                      2 T. cocoa powder
                                                                                                                                      3 chipotles in adobo plus a bit of adobo sauce, chopped
                                                                                                                                      1/4 c. cider vinegar
                                                                                                                                      2 c. coffee
                                                                                                                                      2 c. water (approx)
                                                                                                                                      1 T. maple syrup (extract would work fine if you want it completely sugar free)
                                                                                                                                      1 drop sweetzfree (or equivalent sweetener)

                                                                                                                                      Cook the bacon in a large skillet over medium-low heat until it has rendered its fat and is beginning to get crispy. Remove and drain off the fat (reserve for another use). Add a couple of tablespoons of the fat to the pan and saute the onion for a few minutes until it becomes translucent, then add the garlic and saute a couple of minutes more.

                                                                                                                                      Add the spices and cocoa powder and saute about 30 seconds, just to bloom them in the fat. Then add the chipotles, vinegar, coffee, maple syrup and bacon and simmer on low until the liquid has evaporated. At this point, add some water and continue to braise the mixture until the bacon is tender and the flavors are starting to meld (I usually add water twice, about a cup each time, for a total of maybe an hour of braising - but you may need/want more or less). Taste for seasoning and sweetness and add as much sweetener as you like (I usually only need the tiniest bit to cut through the coffee/cocoa bitterness, and I almost never add salt - the bacon has plenty). The mixture should be moist and covered in thick sauce but not dripping wet.

                                                                                                                                      Once you are happy with the flavor, transfer the mixture into a food processor and pulse to grind - you want it coarser than cornmeal, so that you can tell it's bacon, but not really chunky, and it should be spreadable, maybe the thickness of mayonnaise or a cheese spread (add some water or coffee if it seems too dry). It keeps a LONG time in the fridge, but I prefer the flavor and texture if you warm it to at least room temperature (or warmer).

                                                                                                                                      1. re: biondanonima

                                                                                                                                        How do all y'all use bacon jam? As a chutney type thing?

                                                                                                                                        1. re: pinehurst

                                                                                                                                          I love it on burgers and sandwiches as a spread (mixed with mayo or straight up), as an omelet filling or on top of scrambled eggs (perfect in any egg prep, really), as a condiment for cheese plates, mixed with mayo and sour cream to make a dip, straight up as a filling for small vegetables like cherry tomatoes or endive leaves, a topping for crackers, the list goes on. It's good with fruit, too.

                                                                                                                                          1. re: biondanonima

                                                                                                                                            What about ice cream?

                                                                                                                                        2. re: biondanonima

                                                                                                                                          Great, thanks, this sounds delicious

                                                                                                                                    2. Wow I've missed the low carb board for a few days. Here are a few updates from last week of tasty low carby dinners -

                                                                                                                                      Broiled "spiked" swordfish with a brandy-Dijon-Quark sauce and sauteed arugula with maitake mushrooms, bacon and garlic

                                                                                                                                      Chicken tenders with bacon and a mix of Butterkase and Mahon cheese lettuce boats served with Quark cheese and guacamole

                                                                                                                                      Tandoori chicken lettucewraps with a zucchini Skyr yogurt sauce.

                                                                                                                                       
                                                                                                                                       
                                                                                                                                       
                                                                                                                                      1. Breakfast for dinner tonight with scrambled eggs and spicy "Diavolini" sausages from Salume Beddu, an artisanal producer of charcuterie in St. Louis. I bought a variety of their products while I was there, but never got the chance to eat any of them, so I brought them home to try in my own kitchen. The sausages were fabulous - a nice coarse grind for a meaty texture, with a snappy skin and plenty of spice. I highly recommend stopping into their store if you're ever in the Lou.

                                                                                                                                        1. Black soybean noodle again, in sesame/peanut sauce with soy/ginger/garlic marinated grilled boneless skinless chix thighs sliced into strips, and steamed broccolini. I also roasted up a large pan of ratatouille on the grill while prepping dinner. I love in in omelettes with cheese, and have been having them a lot lately after oral surgery for softness and remembered how much I love them.

                                                                                                                                          2 Replies
                                                                                                                                          1. re: mcf

                                                                                                                                            What is the black soybean noodle like? Do you make it or buy it?

                                                                                                                                            1. re: sedimental

                                                                                                                                              It's an unappealing dark grey when cooked. Closest to dried tofu noodles or Chinese egg noodles. It says black bean, but it's such high fiber and protein, doesn't budge my glucose even if I eat a lot that it must be black soybean. Not bitter and gritty the way old low carb pastas were, not exactly like semolina pasta, either: We also liked this brand's mung bean fettucini, though not as high fiber, still didn't hurt my numbers... http://www.amazon.com/Explore-Asian-O...

                                                                                                                                              They also have a very low carb yellow soybean pasta that's well reviewed. Will order that next.

                                                                                                                                          2. Left over flat iron steak, sliced thin and served cold. Fresh tomato and peach salad with feta and basil. My homemade flour free seedy quinoa/flax crackers and a few nice cheeses. White wine really paired well, must have been because the steak was very medium rare and served cold.

                                                                                                                                            3 Replies
                                                                                                                                            1. re: sedimental

                                                                                                                                              Flat iron is my absolute favorite new steak. The salad sounds great. Do you have a recipe for your quinoa/flax crackers? There's a lovely quinoa/flax bread that I just love at Whole Foods but It'd be great to make something similar at home.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I make them different each time, but the base recipe i find that works everytime is:

                                                                                                                                                1/2cup each of ground flax seed and quinoia flour
                                                                                                                                                1/2teaspoon each salt and baking powder
                                                                                                                                                1/2teaspoon garlic powder or granulated garlic or onion (this mitigates the flax taste and keeps it neutral)
                                                                                                                                                1tablespoon oil of choice
                                                                                                                                                1/3 cup of water.

                                                                                                                                                Mix together and roll out thin, thin, thin on a silpat with Saran Wrap over top. It is sticky.shape into a square using wet hands and score deeply (cut) with a pizza wheel into squares. Bake in a 375 degree oven until done (golden edges, no longer doughy). More golden is more crunchy, if you undertake they are delish but are a bit soft. Break apart when cool.store in a glass jar and they keep for a week or longer.

                                                                                                                                                I like various mixes of oils, spices and herbs. Like rosemary/garlic, soy/sesame, oregano/parm/dried tomato, turmeric/chili, argon oil/lemon salt, tajin/pumpkin seed...the possibilities are endless.

                                                                                                                                                Pardon the typo spelling stuff I am on my phone if you can read it I will re do.

                                                                                                                                                1. re: sedimental

                                                                                                                                                  Great thanks they sound wonderful.

                                                                                                                                            2. Last night's dinner was a giant bowl of Cioppino with scallops, Turbot, shrimp, squid, basil garlic chicken sausage, and asparagus.

                                                                                                                                              5 Replies
                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                I saw this concoction on WFD and it looked AMAZING. I wish I could get my DH to like seafood more - he will eat it, but grudgingly, and given how damn expensive it is I don't like to waste the money on him!

                                                                                                                                                1. re: biondanonima

                                                                                                                                                  Oh that's a bummer, I assume he's tried all sorts of varieties? Maybe start with something mild?

                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                    He's tried everything and will eat most of it if it's served to him, but he doesn't seek it out. I don't want to pay $20/pound for something he thinks is just "ok," especially if he would prefer the $3/pound chicken option! That said, I should buy and cook more of it for myself. I order seafood for lunch frequently, though (on the company dime!), so I do get my fill.

                                                                                                                                                    1. re: biondanonima

                                                                                                                                                      I agree definitely not worth it at the price seafood costs if you don't really enjoy it. I can never resist fresh seafood in the store and probably spend a lot on fish as a percentage of total groceries but it's so yummy.

                                                                                                                                                      1. re: biondanonima

                                                                                                                                                        B,

                                                                                                                                                        My husband is the same way. Tuna sandwiches, haddock, shrimp, and that's about that....and the haddock he prefers fried, so yes, I too usually go chicken. Or beef.

                                                                                                                                                2. 3 eggs scrambled into sautéed diced green pepper & Canadian bacon. Chopped up the last of the basil leaves.

                                                                                                                                                  Two brandywine tomatoes. Lovely.

                                                                                                                                                  1. Well, Labor Day weekend was a carbohydrate blowout at the lake, so we're back to reality and dietary sanity today. Dinner was bone-in, skin-on chicken thighs with an Indian rub (created by mixing bits of several garam masala spice mixes with salt and kashmiri chiles) and roasted Brussels sprouts. Yum, but I have a massive clean living headache. I know I'll feel better tomorrow, though - and I'll have lost 5 lbs of carby bloat, too!

                                                                                                                                                    1. Last night was a lazy, grazing type meal - I had some bits of charcuterie that needed to be eaten, so I noshed on those with some cheese while I put together a mushroom and chicken sausage omelet with goat cheese. Unfortunately, the mushrooms were tough and weird (I may have overcooked them). Hopefully I'll have the energy to do something more interesting tonight - there's a head of broccoli and some flank steak with my name on it. Maybe a roulade with pesto and roasted broccoli on the side.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: biondanonima

                                                                                                                                                        Was too lazy to thaw and butterfly the flank steak, so I pulled out a couple of small filets from Omaha Steaks (I get them as a gift each year from my office - no way would I buy them myself, as they are always disappointingly bland). I made a sauce by sauteing mushrooms in butter, then adding thyme and red wine and reducing by half, then mounting with more butter. Yum! The steaks were quickly seared and drowned in the sauce to hide the fact that they were dry and mealy (despite being perfectly cooked). Pile of roasted broccoli on the side.

                                                                                                                                                      2. Broiled salmon filet with GG dressing and a big fat salad of romaine, ciliegine, tomato & avocado.

                                                                                                                                                        1. Last night we had a lobster pasta dish someone posted to another thread. I used Explore Asian soybean spaghetti, high protein, very moderate carb due to fiber content. (Never raises my bg nor does it trigger cravings)

                                                                                                                                                          I took the meat from two lobsters I'd steamed, cut up the torsos and simmered them with tarragon in a pint of heavy cream with a splash of brandy til reduced by half, add crisped up bacon bits and the lobster to warm through. S and P. It was good, but a tad bland. Next time I think I'll try sherry or Pernod.

                                                                                                                                                          I should have bought more than two lobsters, though, they're soft shell (cheap at Best Market this week) and half empty, so need about double the number for a decent amount of meat.

                                                                                                                                                          8 Replies
                                                                                                                                                          1. re: mcf

                                                                                                                                                            Did you enjoy the black soybean or golden soybean pasta more?

                                                                                                                                                            1. re: kathryn

                                                                                                                                                              I don't think the taste is significantly different, but the golden one is more appealing to look at. Both are vermicelli size. Black soybeans are a bit lower carb, but with so much protein in addition to the fiber, neither budges my glucose much at all. The golden may be a bit more tender.

                                                                                                                                                              1. re: mcf

                                                                                                                                                                Found the golden at my local Gristedes last night and the label said 16g of carbs total. The label indicated only 0.5g fiber per 2 oz serving.

                                                                                                                                                                1. re: kathryn

                                                                                                                                                                  That has to be a mistake, my last packages said that, but soybeans are way higher fiber than that; My new packages have the same numbers as the black bean. And don't budge my blood glucose numbers. http://www.netrition.com/explore_asia...

                                                                                                                                                                  http://www.amazon.com/Exas-Spaghetti-...

                                                                                                                                                                  I plan to call netrition to ask them to recheck their package info and verify that t's different on newer product packages like the ones I have now, which show the higher fiber numbers. Also, they show a pic of the black noodles on their regular soybean page.

                                                                                                                                                                  Here's the nutrition data for 1 oz whole cooked regular (not black) soybeans: http://nutritiondata.self.com/facts/l...

                                                                                                                                                                  I hate when there's confusing info, too.

                                                                                                                                                                  1. re: mcf

                                                                                                                                                                    Ah, that makes sense now. Their site looks like it has the accurate info, it was just a mistake on the packaging.

                                                                                                                                                                    http://www.explore-asian.com/product....

                                                                                                                                                                    1. re: kathryn

                                                                                                                                                                      Success! The new packaging says only 5g net carbs per 2 oz.

                                                                                                                                                                      Sautéed some red onion with chili pepper flakes, tomato paste, with olive oil, and then added in water. Boiled the black soybean pasta for 8 minutes, drained, rinsed, and threw that in too. Then a bunch of crab meat. Topped with Parmesan and sea salt. Roasted asparagus on the side. Yum.

                                                                                                                                                            2. re: mcf

                                                                                                                                                              The lobster sounds good - similar to a recipe I made for Xmas Eve last year from Epicurious. Mine didn't have bacon, though, and called for a bit of tomato paste in addition to the cream, tarragon and brandy. I think the acidity from the tomato was key - otherwise it would have just been bland, sweet and creamy.

                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                I agree; I put tomato paste and sherry into my bisque and I think that would have brightened this up, too. Good call.

                                                                                                                                                            3. Last night H grilled lamb loin chops (I LOVE lamb) which I ate (sharing bites with Ben, houndus moochicus) while H grilled steak tips for himself. He bought a large package so we have leftovers, which will get sliced and go over salad tonight when I get home....unless he scarfed them down for lunch, in which case I will have celery and peanut butter and stare at him with the glare of disdain.

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: pinehurst

                                                                                                                                                                I love lamb too, especially loin chops! I just ground up a nice boneless leg of lamb from Costco last night, to make a few recipes from this month's COTM. DH isn't a huge fan of lamb but will eat it if there's enough spices to hide some of the gaminess. He was, however, horrified by the smell of last night's grinding project, so we'll see if he is willing to eat it once cooked!

                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                  Success! The lamb with tomato-yogurt gravy from the COTM was a big hit with DH, despite his assertion that "ground lamb smells like My Big Fat Greek A$$hole." I simply made the lamb (seasoned with garlic, onion, marjoram, oregano and rosemary) into burgers and quickly fried them on a griddle. The sauce was tomatoes, onion, garlic, ginger, cumin, white wine and bay leaves, cooked down for 20 minutes and then finished with yogurt and a bit of butter. I served it with a vaguely Indian braised cabbage dish instead of the rice suggested in the book - very satisfying meal all around!

                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                    I love lamb burgers and lamb meatballs. Def my kind of big fat Greek asshole '-D

                                                                                                                                                              2. Leftover roasted beans with leftover smoked chicken skin (crisped up under the broiler), topped with two fried eggs.

                                                                                                                                                                Greek yogurt w/peach for afters.

                                                                                                                                                                1. I made some tuna salad for my sweetie today for his lunches the next few days, and had a bit leftover I just couldn't fit into the jar.

                                                                                                                                                                  So I spooned it into half an avocado that I had pierced all over, squirted lemon juice into, and ground pepper onto.

                                                                                                                                                                  Quite a lovely combo. Filling, too!

                                                                                                                                                                  4 Replies
                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                    I adore any type of fish/shellfish salad in an avocado. If you ever have leftover grilled shrimp, make a salad out of that and go to town.

                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                      Oh yeah, I love a good shrimp or lobster salad with avocado (or in an avocado). Shellfish and avocado are a match made in heaven.

                                                                                                                                                                      But tuna salad was a new one for me.

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        I'll add ME TOO!

                                                                                                                                                                      2. re: biondanonima

                                                                                                                                                                        I agree, mash up some sardines, tuna, salmon and throw in an avocado and it's great. Usually I don't even bother to make a salad out of it.

                                                                                                                                                                    2. Super easy supper tonight. H had sausage/peppers/onions and a green salad. I had the same, minus the peppers.

                                                                                                                                                                      1. Broiled salmon filets topped with TJ's hollandaise (augmented with more lemon juice) and sautéed red wine spinach with Turkish chiles.

                                                                                                                                                                        Caprese for starters, with slightly disappointing heirloom tomatoes. They seem to be hit or miss around here....

                                                                                                                                                                        1. Haven't been doing a ton of interesting cooking lately, but I did manage to put together a nice dinner tonight! Super creamy baba ganoush, served warm as a base for smoky grilled chicken thighs, topped with an improvised relish/pico de gallo made with tomatoes, cayenne and tiny aji peppers and a little sauteed garlic. Kind of a random combo but tasty nonetheless!

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                            Same here, not much cooking of interest, but last night made soy noodles with sesame sauce and pork meatballs Asian style.

                                                                                                                                                                          2. After yesterday's fresh bread and chocolate chip cookie carbohydrate blow out, we're back on the straight and narrow with a fabulous chicken curry, courtesy of Maesri brand curry paste, a new-to-me product. I used a can of their prik khing paste, ground chicken, chopped red bell pepper and bamboo shoots, all sauteed in a bit of coconut oil, with lime juice on top. The Maesri paste does contain a bit of sugar but it's a fairly modest amount - I think the whole can had about 20g of carbohydrate and 8g of sugar.

                                                                                                                                                                            1. I went freezer diving tonight and came up with a pork tenderloin and some "soffrito" left from when Ad Hoc at Home was the COTM - it was basically a confit of onion and tomato in olive oil. There were several bunches of herbs (rosemary, thyme and oregano) and four sad button mushrooms languishing in the fridge, so all of that got sauteed together with a splash of white wine to form a filling. The tenderloin was double butterflied and stuffed with the mushroom mixture and a bit of parmesan cheese, then rolled and roasted. Romaine salad alongside. Not a bad dinner for so little effort.

                                                                                                                                                                              1 Reply
                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                This sounds like a wonderful stuffing. I stuffed a piggy on Sunday night with spicy Italian sausage, basil and provolone served with a homemade roasted tomato sauce spiked with red wine. It sounds like there's a lot of Italian stuffed pigs going around.

                                                                                                                                                                              2. Dinner last night was mustard crusted swordfish made with my new favorite homemade mustard. Alongside there was dandelion greens sauteed in garlic and olive oil and finished with a big dose of sherry and malt vinegar and bacon.

                                                                                                                                                                                1. I prepped dinner for tonight this morning because I won't be home until late. DH can be depended on to put things in the oven and stir them around, but not much else, so I put together a bed of sliced fennel, onions, herbs, garlic and shallots with nice bone-in, skin-on chicken thighs on top. DH will put them in to slow roast when he gets home and add some white wine halfway through - by the time I get there, everything should be gloriously caramelized and delicious. I'm already salivating!

                                                                                                                                                                                  1. I went very old school last night. One of my mom's preps for hamburgers was a mixture of egg, not-too-finely-chopped onion and garlic, handful of parsley, ground beef, pepper and a smattering of (wait for it) lipton onion soup mix. Had those last night with a very simple salad of romaine and cherry tomatoes.

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                      That actually sounds awesome. Lipton soup mix is one of those things I never buy, but that I enjoy in dips and such when I encounter it. I'll bet it would be great in meatloaf-burgers like these!

                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                        It makes a great burger also pretty good on popcorn.

                                                                                                                                                                                      2. re: pinehurst

                                                                                                                                                                                        Yes, but it has to be used (at least in our house REALLY sparingly). A little goes a long way, since (among other things) has eight gazillion mgs of sodium in it (give or take a few jillion).

                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                          I actually mix it up at home now, then I can control the sodium and leave out unnecessary fillers.

                                                                                                                                                                                      3. Tonight's dinner is a rendition of low carb steak and potatoes - bison ribeye with anchovy-chive butter served with crimini sliders stuffed with diced mushroom stems, pancetta, Cheddar cheese and creme fraiche.

                                                                                                                                                                                        3 Replies
                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          OOoh!

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            Sounds fabulous, especially the mushrooms. We had steak too - a grilled flank - and shredded Brussels sprouts sauteed in Kerrygold. Simple, but always good.

                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                              Wow, the sprouts sound great. I love my friend Kerry as we call him in our house.

                                                                                                                                                                                          2. Last night was a somewhat disappointing saute of peppers, onions, mushrooms and sausage with goat cheese - disappointing because the sausage was kind of lame. I used the Amylu brand Andouille, which I generally like, but I prefer it chopped into smaller pieces and used in chilis or soups. It was a little dry and mealy in this iteration. The vegetables tasted great, though - sauteed in olive oil with lots of garlic and a bit of white wine and fresh oregano.

                                                                                                                                                                                            I'm feeling VERY uninspired to cook right now due to the heat - it's OCTOBER, for god's sake, why is it in the mid-80s??!?!? I want to start making lovely fall braises and stews but I just can't do it when we're still running the AC.

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                              I hate when that happens. Live and learn right? Your vegetables sound great. I've been trying to think of new thing to do with mushrooms and peppers in particular and this idea will work. While I am going to miss the sunshine and fresh summer veggies, I am ready for fall too. Fortunately, my body runs much lower than 98.6F so it feels frigid out there to me. I need at least 100F to feel even consistently warm but I am looking forward to summer food too. I am still holding off on roast chicken as the weather just doesn't make me feel so fallish yet. I'd hate to say cheers to colder weather, but that's kind of how I feel :)

                                                                                                                                                                                            2. Last night's dinner was simple and easy and a nice use of two new things I picked up the store - baked chicken breasts marinated in lemon juice and Zahtar seasoning paired with TJs Mediterranean hummus. The Zahtar might have to grow on me a bit, but the hummus was outstanding.

                                                                                                                                                                                              1. I've just recently discovered the "special diets" threads and have been a LC-er for 15 years. One of my favorite go to LC dinners is crab imperial with a side of any good veggies, greens, or both. I'm from the eastern shore of maryland and have eaten my grandmother's heavenly version for decades. This recipe from the Maryland Inn is very close and delicious. The only difference is grandma puts 10 saltines into the first mix, crushed. Not a carb bank breaker, but not necessary either. http://www.grouprecipes.com/55378/mar...

                                                                                                                                                                                                1. Grilled up some chicken brats and sauteed some shredded Brussels sprouts, but that seemed a bit boring to me, so I sliced up my brats, mixed them in with the sprouts and dressed the whole thing with a dijon vinaigrette. Fabulous.

                                                                                                                                                                                                  1. Mind numbingly easy dinner last night: beef short ribs, garlic, evoo, Italian style stewed tomatoes, over kale instead of rice.

                                                                                                                                                                                                    1. I did pseudo tuna melts last night. Tuna, mayo, minced shallots (had to use them or lose them), celery, s&p, and a smidge of leftover feta put into avocado "boats" (H had his in tomatoes). Slices of sharp cheddar on top. Pop in oven till cheese is melty. Garlic string beans (olive oil, garlic garlic garlic, s&p) on side.

                                                                                                                                                                                                      12 Replies
                                                                                                                                                                                                      1. re: pinehurst

                                                                                                                                                                                                        Great minds think alike, tuna melts here tonight - well, tuna/sardine melts with Harissa and Feta. I love shallots in tuna salad, probably more than celery and the avocado boats are always great. I plan to pile my mix in crimini sliders and pop into the oven with Feta on top. Does your Feta get melty? I've never achieved anything more than a warming? How do you cook your string beans and I love that you call them that and not green beans. I usually braise as my Southern grandmother taught me to do. I'm looking for new ideas and last week tried roasted but didn't like it nearly as much.

                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                          Aren't string beans and green beans different things? Skinny and flattish, vs rounder and fatter? No? Inform me!

                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                            They are the same thing. I think the string has been bred out of them but they were called that because not only were the ends snapped but a string was removed as well http://www.garden.org/foodguide/brows.... I never heard of green beans until I went to college.

                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                            No...I've achieved kinda mushy but never melty on the feta, and that's okay. I like it like that :-)

                                                                                                                                                                                                            I LOVE your sardines idea...I will absolutely try that, though H will recoil, so he'll get just tuna. His loss.

                                                                                                                                                                                                            I like my string beans really firm. I do the blanching thing (boiling no more than 2 min, seriously), ice bath, drain, then put them on a dishtowel. And the crimini idea....joy!

                                                                                                                                                                                                            For the string beans, really, really simple because I'm usually very lazy at night!!

                                                                                                                                                                                                            I put a mess of garlic (at least 10 big cloves, sliced, sometimes more) in olive oil until it's golden and soft, then toss in the string beans so they get oily and garlicky, then add s&p. Maybe 4-5 min tops for the beans in the oil? I like them really really on the firm side, so a normal person would probably boil them longer (3-4 minutes).

                                                                                                                                                                                                            1. re: pinehurst

                                                                                                                                                                                                              Perhaps you can make it with sardines and not mention anything, I've managed to fool SO and now he really enjoys them as well.

                                                                                                                                                                                                              I could probably get into this green bean recipe. Perhaps I'll try it. If I don't like it I think I'll have to keep cooking my beans to death.

                                                                                                                                                                                                              Wegmans gave me the crimini idea because it's the only place I've seen mushrooms specifically picked to serve as sliders and it seemed a better option than my former option of stuffing gigantic Portabello caps.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                I love the idea of tuna melts on crimini mushrooms - I adore both, and I imagine they'd be delicious together! DH hates tuna but he's out of town this weekend, so I think I shall do a little experimenting!

                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                  Woohoo! I've been reveling in eating all of the things so doesn't like while he's been away on a seriously long business trip. He's scheduled to be back Monday or Tuesday so my grocery list is full of my last treats.

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    Mine is at a golf outing dinner, so I did take out Hakka style to share at election headquarters with a coordinator; malai kabab (white meat chicken with ground cashew and cilantro), bhindi masala (a great okra dish with lots of spice and ginger), and tandoori chicken,

                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                      I love Indian food - I had seekh kebab and saag paneer for lunch yesterday, and I would be thrilled to order the same thing again today! Friday is burger day in my office, though, so I'll be having a double with swiss and mushrooms, pickled jalapenos on the side.

                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                        New Chilli and Curry in Hicksville!! Hakka, Indian and some Thai... I love Hakka the best.

                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                          Mmmm, sounds great. The next time we're out in Hicksville, I'll make sure we stop in!

                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                            If you get there after 6:30-7 pm any night they're open, you'll have quite a wait. Between 5:30 and 6:30 is a breeze, though mighty early.

                                                                                                                                                                                                        2. I marinated flank steak and ate it atop a heap of baby arugula with shaved parm reggiano and a pile of halved baby kumatos (my new favorite things!) with evoo/balsamic dressing, s and p.

                                                                                                                                                                                                          Tonight will be a fall baby spinach salad with pork tenderloin medallions and a warmish dressing from the juices, balsamic vinegar and EVOO. Salad calls for walnuts, sauteed celery and red onion, dried cranberries and diced sauteed apple. I use a very small granny and just a few cranberries.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                            You had me at arugula and parm. <3

                                                                                                                                                                                                          2. Delicious brunch of random items to clean our the fridge-sirloin topped with rosemary shallot marinated feta and fried eggs.

                                                                                                                                                                                                            1. I like chili, and in particular made this one last night with ground meats instead of cubes, 1/3 the onion amount, and no beans. I figure that put the effective carbs around 10-14 per serving. http://www.food.com/recipe/chasens-ch.... I didn't have the chili powder called for, but used a favorite Sgt Pepper's Ancho chili powder blend. It was one of the best chili batches I've made.

                                                                                                                                                                                                              1. Chicken breasts seasoned with Penzey's Mural of Flavor, wrapped in pancetta and topped with fontina served on a bed of crimini sauteed with garli, anchovies and aragula.

                                                                                                                                                                                                                1. I've been a lazy low-carber lately; most of our meals have been LC, but nothing worth reporting (i.e. grilled meat with a salad, oil/vinegar dressing). DH is still working with his trainer (he's down 30 lbs and has lots of new muscles, so that's great!), which means he needs clean protein much of the time.

                                                                                                                                                                                                                  However, I made a new-to-me recipe tonight for spaghetti squash: pancakes! Here's the recipe from Martha Stewart: http://www.marthastewart.com/873338/s...

                                                                                                                                                                                                                  I subbed coconut flour (about 2T.) for the flour called for in the recipe, and changed up the spicing a bit (garam masala instead of the separate spices, plus some sambal oelek for kick). Served topped with crumbled fresh chevre (was out of yogurt) and a little hot sauce. Not bad at all! I'll definitely keep this prep in mind for spaghetti squash going forward. These would make a nice appetizer for a Thanksgiving meal, too, if you made them silver dollar size.

                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                    Wow, pass my congratulations to DH, that's incredible!

                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                      NICE! (on all fronts!)

                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                        Wow, yay for DH and you!

                                                                                                                                                                                                                        Mine has been low carbing for years, down to a 32-34 inch waist and works out since realizing it improved his golf game.

                                                                                                                                                                                                                        I have been lazy, too. I made a batch of roasted cauli, pureed rutabaga and had those with pan seared pork chops. Made chicken Milanese the other night with arugula and cherry tomato salad, lemon/evoo vinaigrette.

                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                          Thanks all! DH started low-carbing when we first got together and lost about 40 lbs, but got stuck about 30-35 lbs higher than he wanted to be. Both of us have found that we can't lose weight or make significant muscle/fitness gains when exercising intensely on a very low-carb regimen (i.e. 20g carbs a day), but this more moderate approach works for both of us, and eating carbs according to his workout schedule really seems to be working for DH.

                                                                                                                                                                                                                      2. Total lazy low carber tonight, here. I'm at work til 10:00, but in my slowcooker is chopped celery/onions, a few garlic cloves, a chopped carrot, and chicken stock. When I get home, I will throw in some leftover cooked boneless chicken thighs (chopped roughly), a little chopped parsley, and a spritz of lemon. That's it.

                                                                                                                                                                                                                        It is fr. ee. zing in Northern MA.

                                                                                                                                                                                                                        1. Low carb lunch today was my new favorite quick homemade creamy dressing - I mix Greek yogurt with Sunny Paris from Penzey's a nice herbal combination, dijon mustard, red wine vinegar, worcestershire sauce and garlic. I cooked up a turkey breast last night and packed it along with some romaine hearts, diced ham, crumbled bacon, and goat Gouda and had a lovely Cobb salad-ish lunch

                                                                                                                                                                                                                          1. Tonight: Acorn squash halves filled with ground lamb (me) and ground beef (H), onion, stewed tomatoes and feta. I made a double batch last night.

                                                                                                                                                                                                                            1. Chicken thighs breaded in crushed pork rinds with an egg and cream wash, and fried in coconut oil. With coconut flour waffles. Served with hot sauce and butter.

                                                                                                                                                                                                                               
                                                                                                                                                                                                                              2 Replies
                                                                                                                                                                                                                              1. re: kathryn

                                                                                                                                                                                                                                SWOON!!!!!!

                                                                                                                                                                                                                                1. re: pinehurst

                                                                                                                                                                                                                                  Amazing!

                                                                                                                                                                                                                              2. Sichuan hot pot with sliced beef, baby bok choy, enoki mushrooms, Chinese broccoli, green beans, konnyaku bundles.

                                                                                                                                                                                                                                 
                                                                                                                                                                                                                                1. ricotta al forno.
                                                                                                                                                                                                                                  i normally use the recipe in evan kleiman's book and i cover it with sliced mushrooms that have been very well sauteed so that they are brown and there is NO water left in the pan.

                                                                                                                                                                                                                                  there are lots of good variations on this dish.

                                                                                                                                                                                                                                  ratatouille is also a good covering.
                                                                                                                                                                                                                                  caramelized onions would work well too.

                                                                                                                                                                                                                                  1. Low carb thanksgiving prep: bacon Parmesan Brussels; cranberry sauce with orange zest, cinnamon, and stevia; almond and coconut flour cheddar drop biscuits; crust less pumpkin bake. Not pictured: mashed cauliflower with cream cheese, sour cream, and butter; some whipped cream with stevia.

                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                    1. re: kathryn

                                                                                                                                                                                                                                      Lovely! You're a better woman than me, while carbs aren't my thing most of the year, the week of Thanksgiving they are. I get my nibbles and then I'm good for another year :)

                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        Yes, I throw low-carb caution to the wind for Thanksgiving - it's the one time each year when I make and eat stuffing, and I do NOT hold back. I actually didn't eat much of anything else carby, though, and my stuffing is at least 50% sausage and vegetables, so I don't feel so bad about it!

                                                                                                                                                                                                                                    2. Scrambled eggs with leftover diced turkey and Muenster cheese

                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        I had a very "fldhky" meal last night - scrambled eggs with a ton of fontina cheese and fried pepperoni. Simple but tasty and it really hit the spot!

                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                          We had a 4 lb lobster because as I shopped in ShopRite Commack they announced they had all sizes for $4.99 per lb. Hard shell, I mean HARD. Used the turkey fryer outside to steam it. Needed a blade and mallet to crack the claws. That and butter. Seaweed salad from Costco for DH.

                                                                                                                                                                                                                                          As for Thanksgiving, I had turkey, green beans and only a taste of stuffing. This is because I recall going off plan for the holiday and Xmas several years ago and paying for it with the return of neuropathy pain and other ill effects of high glucose I hadn't had for years.

                                                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                                                            Lobster, yum! How long did you cook that monster?

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              30 minutes, maybe a few more. I hate overcooked lobstah! We much prefer sharing a large lobster, especially hard shell. There's so much meat, even in the tail fins and little legs. Nothing under 2 lbs for moi, and not much over 4 lbs.

                                                                                                                                                                                                                                          2. re: biondanonima

                                                                                                                                                                                                                                            Yummy!! Eggs always satisfy, me at least :)

                                                                                                                                                                                                                                        2. Lunch - pork tenderloin souvlaki with a twist on tzatziki - zucchini butter mixed with Greek yogurt served on low carb tortilla wraps

                                                                                                                                                                                                                                          Dinner - porterhouse (aka bone-in strip steak because I chopped off the filet to save for something else) with parsley chive herb butter

                                                                                                                                                                                                                                          1. Last night's dinner of winter salad with pork tenderloin was today's lunch, too.

                                                                                                                                                                                                                                            1. Breakfast this AM was three eggs scrambled in butter with a splash of milk and dash of chili powder and toasted onion powder. When they were almost done I folded in a handful of mozz.-provolone blend grated cheese. Served up with salted avocado slices and salsa. Coffee, natch.

                                                                                                                                                                                                                                              1. Lunch - baked bruschetta chicken with Tessamae's balsamic vinaigrette. This is a great product line sold at Whole Foods of marinade and dressings. Nearly all have a handful of ingredients, no fillers and few carbs, even the ketchup which is great.

                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                  Dinner tonight will be shrimp baked with feta, tomatoes and kalamata olives, over golden soybean pasta instead of the usual bed of spinach by request of Himself.

                                                                                                                                                                                                                                                  I'll have to look for that brand in WF... especially if the ketchup, if it's all in glass?

                                                                                                                                                                                                                                                2. Ground beef and mushroom paprikash - I've never had paprikash, no idea why as I love paprika and had no other ideas for lunch so fingers crossed

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                    How was it?

                                                                                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                                                                                      Oops, forgot to report back. It was great! I had to use Greek yogurt because I only realized the sour cream was moldy when I grabbed it and almost tossed it in the pot and I loved it. I think I prefer the Greek yogurt compared to the stroganoff I've had with sour cream. It was super simple and tasty. I also had to use ground turkey instead of beef since it refused to defrost quickly enough and I was hungry. It was a great use for the ground turkey breast that I love but everyone else seems to hate.

                                                                                                                                                                                                                                                  2. Didn't realize there was a newer thread.
                                                                                                                                                                                                                                                    I posted my dinner in the old one. Basically it was pizza in a bowl. Italian sausage mushrooms red peppers grape tomatoes all browned up in olive oil. Topped with parm and mozzarella. A few black olives and green onions on top. Very filling.

                                                                                                                                                                                                                                                    1. Back on plan after a little holiday break! We actually didn't go overboard with carbs this year, but I did indulge in a few of my favorites. Last night was our first proper meal back at home, so we decided to go Atkins all the way with the fattiest meat we could find - chicken wings! Deep fried and coated in Buffalo sauce (my recipe, which is quite similar to my favorite wing joint in Rochester, NY, is 1 part butter to 3 parts Frank's Red Hot, plus a teaspoon of Worcestershire, a tablespoon of soy sauce and a teaspoon of garlic powder). Delicious.

                                                                                                                                                                                                                                                      1. We had a ground beef-y day today. Lunch was chili made with ground beef, and supper was burgers made with ground beef with a smidge of ground lamb mixed in, with a green salad on the side and a coupla glasses of cheapo Bordeaux.

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                                                          Indeed, a very beefy day. I also had a bacon cheeseburger on an egg bun. It was a new idea I came across but worked great-eggs cooked in a ring mold to hug the burger.

                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            Hey...nice idea with the ring mold! I will try that. That sounds like a very good cold-weather "bun".

                                                                                                                                                                                                                                                            1. re: pinehurst

                                                                                                                                                                                                                                                              It was great but of course only works if you're in the mood for eggs, no stand in for a bread bun :)

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                This is what I love to do at McDonald's - sausage McMuffin with egg, extra egg, no muffin. I slap the sausage between the two eggs and go to town!

                                                                                                                                                                                                                                                        2. We had our second day of lasagna made last night with spinach and browned sausage in it and only two layers of Barilla no boil noodles. I ate only the cheese covered one on top. :-)

                                                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                                                                            You know, I love the spinach-sausage combo. I like veggie lasagna, but I always miss the meat component in it even if it's got lots of vegs in it. I'm thinking a nice slice of that lasagna would make a good breakfast, too.

                                                                                                                                                                                                                                                            1. re: pinehurst

                                                                                                                                                                                                                                                              It did. For real. ;-)

                                                                                                                                                                                                                                                          2. Lunch - Braised kale in homemade stock seasoned with basil, oregano and rosemary and mixed with ground turkey and spinach, feta, Parmesan turkey sausage. I packed it up for lunch with a side of extra crumbled Feta in case I feel the need at lunch time which I probably will.

                                                                                                                                                                                                                                                            7 Replies
                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              That sounds OUTSTANDING. Chicken stock or veggie stock? if I were your coworker, I'd give you sad puppy eyes until you shared or threw something at my head.

                                                                                                                                                                                                                                                              Last night I got home rather late and made a couple scrambled eggs and mushrooms for H. I had (whispers) <eggs scrambled with a leftover cut up hot dog> stuffed in half a mini pita. <it was good!>

                                                                                                                                                                                                                                                              1. re: pinehurst

                                                                                                                                                                                                                                                                It's actually turkey stock. I made a turkey last week and threw the carcass and some wings from the freezer into the stock pot. I've never had such gelled stock, it's fantastic! I've been enjoying a mug every night. I need to make veggie stock, I'm so hooked on the meat bone stocks but I'm sure it's equally as good.

                                                                                                                                                                                                                                                                Fortunately, my coworkers are all the type that find "real" food confusing. If I brought Cheetos they would beg for some :)

                                                                                                                                                                                                                                                                Wow, that sounds good. I've pondered hot dog in eggs but now it's confirmed it's a good idea. I eggs so often I"m always looking for new ideas. Is there a hot dog brand you like?

                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  Sorta weirdly, I love turkey stock more than chicken stock. I dunno why. Yours sounds incredibly yummy.

                                                                                                                                                                                                                                                                  I wish I could take credit for being creative but it was an "I'm hungry, what's in the fridge?" supper. It was one and a half of the TJ's uncured beef dogs. The .5 because the dog conned me into giving him half of one. :-)

                                                                                                                                                                                                                                                                  1. re: pinehurst

                                                                                                                                                                                                                                                                    I also love turkey stock more than chicken stock. I think most are the opposite. But I also love turkey meat itself. Good to know, every week I seem to find more TJs products that I just need.

                                                                                                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                                                                                                      Add me to the Turkey Stock Love Boat.

                                                                                                                                                                                                                                                                      I've been trying to come up with a breakfast my DH might make for himself. Two eggs, lightly fork beaten in a coconut oil or Pam sprayed coffee mug with added cheese shreds and/or other stuff for 1 min 15 seconds seems to be it. That doesn't mean he'll bother.

                                                                                                                                                                                                                                                                      I had to eat a LOT of microwaved egg (not my fave) to figure that high was as good as 4 or 5. He likes them dryer than I do.

                                                                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                                                                        My H will *not* cook breakfast for himself. Just. will.not. He's either skip it entirely (likely, and not good) or drive to Dunkins and be tempted by something decidedly less BG healthy than an egg and cheese wrap. But I'm loving this technique b/c on the mornings he has to get up earlier than I do, I can stumble into the kitchen without rattling pans and quickly get him something nourishing AND good for him in minutes. Nice. Thank you!

                                                                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                                                                          You're a better wife than I am. I expect to mix the stuff up the night before and he can stir it and nuke it while I sleep in or sip coffee in bed. I set it up the night before and he brings mine up to me in the a.m.

                                                                                                                                                                                                                                                                          One note: in my micro, that amount of time undercooks it just a little, but the whole mass is so steaming hot along with the mug, that stirring it and moving it around cooks it the rest of the way.

                                                                                                                                                                                                                                                              2. I've had eggs on the mind all morning since pinehurst's post so dinner tonight was a smoked duck breast and broccoli frittata finished with a trio of cheeses - aged Gouda, Tilsiter, and a new NZ Cheddar from TJs.

                                                                                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                  <SWOON>

                                                                                                                                                                                                                                                                2. My usual post-workout breakfast is a protein shake with eggs but it's so cold and once the snow started falling, all I could think of was soup. I whipped out the last quart of turkey stock :( and made a vat of soup - sauteed bacon and garlic, then tossed in a few handfuls of kale, and finished with ground turkey and Italian sausage. Sort of a soup version of my lunch yesterday which was so good I figured it was worth a repeat

                                                                                                                                                                                                                                                                  1. Halal cart style chicken with yogurt sauce. I substituted lettuce for rice for a more salad style meal. This recipe was great, I highly recommend it.

                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                    5 Replies
                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                      Excuse my HUGE ignorance---what is the red condiment on top that looks like sun dried tomatoes..the darker red?

                                                                                                                                                                                                                                                                      That chicken looks great, btw...what a gorgeous meal.

                                                                                                                                                                                                                                                                      1. re: pinehurst

                                                                                                                                                                                                                                                                        It's Harissa (http://en.wikipedia.org/wiki/Harissa). I buy a local version which is more of a spicy stewed tomato spread, the traditional condiment is just peppers I think. It's addicting, similar spice as in Merguez sausage.

                                                                                                                                                                                                                                                                        It was really tasty, I worried the rice was critical but I loved it without.

                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                          Thank you. I am very ignorant about North African cuisine in general (closest I cook to that is Middle Eastern, to my shame)

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            I basically lived on street meat with salad at my last job in midtown Manhattan - the rice is just filler! Your plate looks fabulous!

                                                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                                                              Thanks, I need to try the real thing in NYC now.

                                                                                                                                                                                                                                                                      2. We had a crustless onion, tomato and spinach quiche last night. I used a package of frozen spinach, so getting the water out of that was the most "difficult" thing about the recipe.

                                                                                                                                                                                                                                                                        1 tbl olive oil
                                                                                                                                                                                                                                                                        1 large red onion, chopped
                                                                                                                                                                                                                                                                        1 plum tomato, chopped
                                                                                                                                                                                                                                                                        1 (10 ounce) package frozen spinach, thawed and drained well
                                                                                                                                                                                                                                                                        6 large eggs
                                                                                                                                                                                                                                                                        1/2 lb muenster cheese, grated
                                                                                                                                                                                                                                                                        1/2 lb parmesan cheese, grated
                                                                                                                                                                                                                                                                        kosher salt, red pepper flakes and black pepper

                                                                                                                                                                                                                                                                        I lightly oiled a 9" ceramic pie plate and used that for baking. In my oven, it took 50 min at 325 to be "done" through and through and nicely browned on top. Looking back, I should have doubled the recipe for quick grab and go breakfasts this week. I'm having a leftover wedge now.

                                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                                                                          Yum! Oddly with my love of eggs, I rarely make quiche. I think it's because I rarely have milk, though I don't see any milk in your recipe.

                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                            No milk or cream... It makes for a "denser" quiche...but it's thicker than a frittata so I call it quiche. :-P

                                                                                                                                                                                                                                                                            What I SHOULD have said in the recipe above is to saute your onions first till nice and wilted. Dur.

                                                                                                                                                                                                                                                                        2. Baked mahi mahi with thyme and rosemary and raw celeriac remoulade

                                                                                                                                                                                                                                                                          1. Tonight we went full Atkins with bunless chili dogs! Boar's Head makes a tasty, carb-free dog, and I made some LC chili by simmering ground beef in a little water, then adding some chipotles, various types of dried and pulverized chiles, asafoetida (for a lower carb onion flavor) and a little beef bouillon. Topped it all with cheddar cheese, sour cream and a little mustard. So fatty and SO GOOD!

                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                                                              Wow! I've never heard of asafoetida. Do you buy it at a Hispanic market?

                                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                                I bought it at an Indian market - it is used heavily by Indians whose religion (Jainism) doesn't allow them to use onions and garlic in their cooking. It doesn't taste exactly the same, but it does add that depth of flavor that onions and garlic have, without all the carbs. I don't know if it's used in Hispanic cooking or not.

                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                  Oh great, thanks.

                                                                                                                                                                                                                                                                            2. Low carb superbowl dinner - cod sprinkled with fajita seasoning and served with TJs guilt free guacamole (Greek yogurt/avocado).

                                                                                                                                                                                                                                                                              1. Kind of lazy lately... I blame the snow.

                                                                                                                                                                                                                                                                                - chicken, avocado and bacon Caesar salads without croutons, lots of shaved Parmesan
                                                                                                                                                                                                                                                                                - lots of spicy Sichuan hot pot when the temps dip down
                                                                                                                                                                                                                                                                                - short ribs braised in lemongrass and coconut milk in the slow cooker, with a side of garlic spinach
                                                                                                                                                                                                                                                                                - sous vide burgers, served with lettuce and tomato, no bun, side of Shake Shack-esque sauce
                                                                                                                                                                                                                                                                                - low carb hot dogs, no bun, low sugar ketchup as a snack

                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                1. re: kathryn

                                                                                                                                                                                                                                                                                  Could you please share your hot pot recipe? I've never tried making it.

                                                                                                                                                                                                                                                                                  1. re: pinehurst

                                                                                                                                                                                                                                                                                    Not sure I understand what you mean by recipe. I buy Little Sheep hot pot base, add chicken broth, turn up the heat on the hot plate, that's it. Dip in raw sliced pork belly, raw sliced beef, raw shrimp, konnyaku bundles, enoki mushrooms, napa cabbage, baby bok choy....

                                                                                                                                                                                                                                                                                    1. re: kathryn

                                                                                                                                                                                                                                                                                      Hi Kathryn! Nope, you answered it. :-) I didn't know if you made the base from scratch all the way or favored a specific brand. In my area I find more of the Lee Kum Kee brand base, but I bet I could get Little Sheep easily enough (worse comes to worst, on amazon, too)

                                                                                                                                                                                                                                                                                2. It's a snow day for me.

                                                                                                                                                                                                                                                                                  Lunch was a simple bacon and cheese omelet.

                                                                                                                                                                                                                                                                                  Chicken breast is on the menu for dinner. I have two options - the safe route 1) simple roasted with thyme Marsala pan sauce or the experimental route 2) Jamie Oliver's chicken in milk. I planned to make this recipe a few days ago but wasn't up to it. I actually bought milk with this recipe in mind. The 12 grams of carbs would fit into my carb count today so perhaps worth a try.

                                                                                                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                    Option #2 was the winner and was fantastic

                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                      looks delish!

                                                                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                                                                        Yannow, if pathology doesn't work out, you should do food porn for a living. ;-)

                                                                                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                                                                                          Haha, thanks! It makes the long days worth it to sit down to a tasty and good lookin' dinner.

                                                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                                                            I've been stressed and (TMI) really adrenally insufficient all week. Down 6 lbs. Next time I feel like eating more than I feel like barfing, I'm going to make that. :-)

                                                                                                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                                                                                                              Oh no, feel better soon! It does not sound pleasant, rest up.

                                                                                                                                                                                                                                                                                    2. I made chicken wings, flap meat kebabs (in a cumin-coriander-garlic rub) and some LC chili for the game yesterday, and there are TONS of leftovers - I'm going to be eating them all week! Tonight I'm feeling broccoli so I might roast some with a little cheese and have that with the kebabs.

                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                        Love broccoli, could eat it everyday. Hmm, I think I do actually. I just defrosted flap meat, it's one of my favorite cuts. Dinner was between the flap and the chicken.

                                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                                          I made wings, too (marinated in ginger, garlic, low sodium soy sauce, apple cider vinegar and evoo) and dippy piggies (little cocktail franks w/o the blankets) on the side. We dipped in super easy sauces (one was dijon mustard/mayo/ pinch of celery salt, the other was your basic buffalo wing sauce). Raw veggies and blue cheese dressing for dipping. Most veggies and franks went, wings remain. Leftovers for supper, with leftover vegs stir-fried.

                                                                                                                                                                                                                                                                                        2. I made a cheeseburger dip for the Super Bowl and we ate it with celery. It wasn't SUPER low carb (onions and some ketchup) but it was low carb enough that I didn't feel guilty. It's a lot easier to Low carb during the Super Bowl than it is to low calorie or low fat!

                                                                                                                                                                                                                                                                                          Did some fun cooking this weekend -a thai chicken curry (no rice), and kofta from the Jerusalem cookbook. Tonight I'm trying meatless Monday with cauliflower fried rice and sauteed eggplant.

                                                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                                                          1. re: Savour

                                                                                                                                                                                                                                                                                            I have a huge head of cauliflower in the fridge with the idea of chicken fried "rice" in mind. Any tips?

                                                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                                                              Use a blender and water instead of a box grater or similar. Much faster.
                                                                                                                                                                                                                                                                                              http://www.bigredkitchen.com/2012/05/...

                                                                                                                                                                                                                                                                                              I used this recipe as a starting point: [scroll down
                                                                                                                                                                                                                                                                                              ]http://blog.stuffimakemyhusband.com/2...

                                                                                                                                                                                                                                                                                              1. re: kathryn

                                                                                                                                                                                                                                                                                                I've riced it before to use in a failed pizza crust. The food processor worked really well. Thanks for the recipe link.

                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                  I did cauliflower crust pizza last week and it worked pretty well. I did up the mozzarella, though. Used this recipe:
                                                                                                                                                                                                                                                                                                  http://tastykitchen.com/blog/2013/08/...

                                                                                                                                                                                                                                                                                                  1. re: Savour

                                                                                                                                                                                                                                                                                                    Thanks, I think the key is not to overload the crust. Margherita vs. Meat lovers' :)

                                                                                                                                                                                                                                                                                                2. re: kathryn

                                                                                                                                                                                                                                                                                                  Do you ever freeze it?

                                                                                                                                                                                                                                                                                            2. Quick and easy lunch - flap meat smeared with TJs aioli garlic mustard sauce and served with braised green beans

                                                                                                                                                                                                                                                                                              1. I made a lower-carb version of the Cochin chicken from the NY Times the other night, and have been enjoying the leftovers for the last couple of days - it's really tasty! http://www.nytimes.com/recipes/101460...

                                                                                                                                                                                                                                                                                                I simplified the recipe enormously by using already cooked chicken thighs, chopped into bite-sized pieces. I made the spice blend and just sauteed a small amount of onion, garlic and ginger, then added the spices, chicken and some chicken stock and vinegar and simmered it all for a few mins (no tomatoes and far fewer onions than the recipe calls for to reduce carbs).

                                                                                                                                                                                                                                                                                                It still needed a little something so I finished the sauce with a little half and half and sour cream - just stirred through to warm them. That thickened things up nicely. Served it over roasted broccoli. Fantastic, and the leftovers are even better!

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                                  Looks like a great recipe. I just bought most of those spices for another recipe so this would be great to use them again.

                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                    If you're a fan of those flavors you should definitely check out 660 Curries or another Indian cookbook. Lots of great recipes that either are low-carb or can be easily made low carb, as long as you forgo the rice or naan. Luckily I love saucy things like that served over broccoli or sauteed cabbage, so it's no problem!

                                                                                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                                                                                      Thanks. I have a vacation coming up so will have time to tinker.

                                                                                                                                                                                                                                                                                                2. Just made my dinner plan this week - we are having company tomorrow, so I'm going to make short ribs with polenta and roasted brussels sprouts - no polenta for me. And eton mess for dessert - no meringues for me.

                                                                                                                                                                                                                                                                                                  Also included in this week are Chawanmushi, Beef Stroganoff, and chicken milanese with almond flour and parmesan.

                                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                                  1. re: Savour

                                                                                                                                                                                                                                                                                                    That all sounds marvelous! Never attempted Eton mess--I think I saw it prepped by the Two Fat Ladies ages ago, and always meant to attempt it. I smiled looking at your menu...and got hungry.

                                                                                                                                                                                                                                                                                                  2. Momofuku's spicy rice cakes and pork sausage but with konnyaku cakes instead. Might skip the konnyaku in the future.

                                                                                                                                                                                                                                                                                                     
                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                    1. re: kathryn

                                                                                                                                                                                                                                                                                                      Wow!

                                                                                                                                                                                                                                                                                                    2. Last night was roasted Brussels sprouts and chicken "schnitzel." I ground up about 3 oz each of pecans and pork rinds and added a good handful of grated parmesan cheese, then dipped BLSL chicken thighs in egg wash and used the pork rind mix to coat them. Into a hot skillet with some peanut oil for 3-4 mins per side and then into the oven with the sprouts for 5 mins to keep them hot and make sure the thickest parts were fully cooked. Squeeze of lemon and dinner was served. Delicious!

                                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                                        Great idea, I've only done pork rind chicken a few times but it was great.

                                                                                                                                                                                                                                                                                                      2. Lunch - Ground turkey and fennel seed soup with Italian herbs.

                                                                                                                                                                                                                                                                                                        Dinner - cordon bleu with black forest ham and cumin gouda, roasted asparagus to accompany

                                                                                                                                                                                                                                                                                                        1. oven roasted zucchini and red peppers, roasted garlic and herb pork loin roast (deglazed the pan with white wine, butter and a little cream), and a creamed spinach and mushroom gratin.

                                                                                                                                                                                                                                                                                                          pretty rich, but i'll be using the leftovers all week for various things so it will even out, nutritionally.

                                                                                                                                                                                                                                                                                                          1. I managed to use up some sad looking zucchini for lunch in a very random, but very tasty chicken salad served in Romaine leaves. Zucchini butter (spread) with olive tapenade and shredded chicken.

                                                                                                                                                                                                                                                                                                            1. Fran McCullough's meat loaf recipe with bran instead of Wasa crackers. Tom likes it bready. Cauli fauxtatoes with Chive and shallot Boursin, mixed veggie and gravy. The man loves gravy. Meh.

                                                                                                                                                                                                                                                                                                              16 Replies
                                                                                                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                                                                                                Whoa, enlighten me on the fauxtatoes? I have a head of cauliflower in the fridge now for a week staring at me because I can't seem to bring myself to trying it again after my cauliflower pizza fail.

                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                  I assume the fauxtatoes are mashed cauliflower? The important thing to remember about mashed cauliflower is that it's never going to be as "sticky" as real mashed potatoes or taste like potatoes. Ends up as more of a cauliflower puree. Tasty, but still tastes like cauliflower.

                                                                                                                                                                                                                                                                                                                  http://alldayidreamaboutfood.com/2013...

                                                                                                                                                                                                                                                                                                                  1. re: kathryn

                                                                                                                                                                                                                                                                                                                    I assumed it was mashed, but had no idea how that would work. Thanks for the link.

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      You're welcome. Just trying to manage expectations in terms of texture and taste.

                                                                                                                                                                                                                                                                                                                  2. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                    mashed cauliflower as fauxtatoes can often be better than the "real" thing. i like to use lots of mashed roasted garlic, and then play around with mushroom powder (dried mushrooms ground up), compound butters, leftover broth/stock. i did a "twice baked" type of casserole with all of that plus some real bacon bits and gruyere. it was amazing!

                                                                                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                      Pureed, not mashed is better and if you do what I used to do, adding a small, baked Idaho with skin to the puree of a whole head of cauli, it makes it almost indistinguishable from mashed spuds.

                                                                                                                                                                                                                                                                                                                      The original recipe called for cream cheese (an Atkins dieter on an old newsgroup named Debbie invented it), but I use butter s and p. And puree with a blender stick.

                                                                                                                                                                                                                                                                                                                      I cut it up into large pieces, microwave in a covered dish til very soft first, drain well.

                                                                                                                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                                                                                                                        Just microwave, then puree? I'm excited to try, it sounds tasty.

                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                          I microwave florets until soft, throw them in the blender with butter, salt and pepper, plus cream cheese. Sometimes Parmesan and sour cream as well. Blend until smooth. Very easy. I don't add any actual potatoes to save on the carbs.

                                                                                                                                                                                                                                                                                                                          1. re: kathryn

                                                                                                                                                                                                                                                                                                                            I find the more dairy you add to it, the less it tastes like cauliflower (which is good, since I'm not a cauliflower fan). I usually throw a couple of cloves of garlic into the water I use to cook the cauliflower, and blend it in once cooked - I feel like it combats the cabbage-y-ness of the cauli.

                                                                                                                                                                                                                                                                                                                            I've never tried adding potato to it, but I'm sure that would improve it tremendously. I find that mashed white beans mimic potato flavor and texture fairly well - adding a few of those might work too.

                                                                                                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                                                                                                              The potato skin is really key. But I don't ever touch white potato even a little any more.

                                                                                                                                                                                                                                                                                                                            2. re: kathryn

                                                                                                                                                                                                                                                                                                                              I don't, either. DH kept buying bigger and bigger potatoes and I kept cutting off half and throwing them away. Even a tiny bit of white potato spikes my blood sugar.

                                                                                                                                                                                                                                                                                                                            3. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                              Yep, in a tightly covered dish with a little water. I've done it whole and done it cut up. About 10-15 min, depending on your power.

                                                                                                                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                                                                                                                I'm planning to pop some cauliflower in the slow cooker tomorrow. Do you think the mash can be frozen in batches and reheated?

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  I find that the texture suffers a little, due to the dairy content most likely.

                                                                                                                                                                                                                                                                                                                                  1. re: kathryn

                                                                                                                                                                                                                                                                                                                                    That would be my concern. Have never tried it. Maybe if you froze the puree and mixed it at a later date?

                                                                                                                                                                                                                                                                                                                        2. re: mcf

                                                                                                                                                                                                                                                                                                                          Wow thanks for all of the tips on the fauxtatoes. Is this real life? These things are delicious!

                                                                                                                                                                                                                                                                                                                        3. Last night was flank steak stuffed with a mixture of mushrooms, leeks and roasted garlic, lightly sauced with a red wine reduction. Brussels sprouts roasted in bacon fat on the side. Tonight is probably going to be quick-and-dirty low-carb chili over eggs.

                                                                                                                                                                                                                                                                                                                          Unfortunately, we're about to get slammed with a snow/ice storm, which always makes me want to hunker down and eat french toast. We shall see if I can resist. Maybe I can content myself with a crustless cheesecake instead!

                                                                                                                                                                                                                                                                                                                          13 Replies
                                                                                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                                                                                            Try this for your French toast craving, it's surprisingly good:

                                                                                                                                                                                                                                                                                                                            BREADLESS PUDDING

                                                                                                                                                                                                                                                                                                                            3 eggs
                                                                                                                                                                                                                                                                                                                            3/4 cup heavy cream
                                                                                                                                                                                                                                                                                                                            3/4 cup water
                                                                                                                                                                                                                                                                                                                            1 cup cottage cheese
                                                                                                                                                                                                                                                                                                                            1/2 cup artificial sweetener equivalent
                                                                                                                                                                                                                                                                                                                            1 teaspoon vanilla
                                                                                                                                                                                                                                                                                                                            cinnamon -- to taste

                                                                                                                                                                                                                                                                                                                            Place all ingredients into a mixing bowl and blend several minutes until as smooth as possible. Pour into a 8X8 buttered casserole dish and bake at 350 degrees for about 30-35 minutes or until well browned on the top.
                                                                                                                                                                                                                                                                                                                            Note from Contributor: The texture is so much like bread pudding that it is bizarre--also makes the house smell awesome.

                                                                                                                                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                                                                                                                                              Hm, I've never tried any of the cottage cheese LC concoctions - I don't care for cottage cheese on its own so I guess it never occurred to me. I may have to give this one a go!

                                                                                                                                                                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                Tom hates cottage cheese, but he likes this dish. I find the recipe too sweet, so taste as you go.

                                                                                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                  I tried pancakes made from just eggs and cream cheese last weekend and they were pretty good. I ate mine with some good Saigon cinnamon, which has a sweet flavor.

                                                                                                                                                                                                                                                                                                                              2. re: biondanonima

                                                                                                                                                                                                                                                                                                                                I always admired your stuffed flank steak. Any suggestions on temperature and time that you usually cook it?

                                                                                                                                                                                                                                                                                                                                Low carb chili? Is that just without beans? I looooveee chili and never thought to serve it over eggs, great idea!

                                                                                                                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                  With stuffed flank steak, I butterfly it, leaving the two halves attached on the long side, so I have one big piece about 1/2" thick. The cook time depends on the size/thickness of the steak but also on the type and thickness of the stuffing, so I try not to put TOO much in there - I think I had about a cup of my leek/mushroom mixture last night after I had sauteed it down. I have a recipe for a flank steak with cornbread stuffing that is DELICIOUS but because it's thick and dense, the outer layers of the roulade tend to get a little overcooked before the center gets done. Just something to keep in mind.

                                                                                                                                                                                                                                                                                                                                  Anyway, I spread that out, rolled it up, tied it and then browned the log briefly on the stovetop (maybe 2 mins on each of just two sides?) and then put it in a 400 degree oven for 25 minutes, at which point my Thermapen said it was 115 internal. I pulled it and let it rest for 10 mins while I made the pan sauce and although I didn't take its temp again, I think it was probably right around 125 at the VERY thickest part - it was beautifully pink throughout, with a red bite in the center of the fattest spirals.

                                                                                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                    Oh, and as for the chili, this particular iteration of it is just ground beef, simmered with whatever chili powders and/or pulverized dried chiles I have in the house, plus cumin/other seasonings and some asafoetida for the oniony flavor without the carbs. I usually add a spoonful of Better than Bouillon to bump up the flavor and give it a spritz of lime juice before serving. It's not fancy, but it's tasty on hotdogs or eggs, and I am certainly happy to eat it by the bowlful as well. DH likes it in LC tortillas.

                                                                                                                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                      Thanks, both sound great.

                                                                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                                                                        I probably asked before but where do you find the asafoetida? Are there are any chilis you prefer?

                                                                                                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                                                                                                          I buy asafoetida at the Indian market. As for chiles, I try to keep a variety in the house and use a blend. Ancho and guajillo are great for flavor without much heat, pasilla has some heat, chiles de arbol and dundicuts add LOTS of heat, chipotles have spice and smoke, etc.

                                                                                                                                                                                                                                                                                                                                    2. re: biondanonima

                                                                                                                                                                                                                                                                                                                                      You can make low carb French toast with low carb "bread" which is what I do when I have a craving.

                                                                                                                                                                                                                                                                                                                                      Low Carb Bread
                                                                                                                                                                                                                                                                                                                                      2 tablespoons melted butter
                                                                                                                                                                                                                                                                                                                                      2 eggs
                                                                                                                                                                                                                                                                                                                                      2 tablespoons coconut flour
                                                                                                                                                                                                                                                                                                                                      1/2 tsp baking powder

                                                                                                                                                                                                                                                                                                                                      For the French Toast
                                                                                                                                                                                                                                                                                                                                      1 egg
                                                                                                                                                                                                                                                                                                                                      Dash of cinnamon
                                                                                                                                                                                                                                                                                                                                      5 drops liquid Stevia
                                                                                                                                                                                                                                                                                                                                      Heavy cream (optional)

                                                                                                                                                                                                                                                                                                                                      Beat the eggs. Mix butter, eggs, coconut flour, and baking powder. very well. Place in a small square Tupperware and microwave for 2 minutes. Allow to cool.

                                                                                                                                                                                                                                                                                                                                      Then slice, and dip into the french toast mixture, and fry.