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What's for Low-Carb Breakfast, Lunch or Dinner? #3

I noticed that the old thread is over 400 posts so I thought I'd start a new one. What's happening in your LC world today? My DH was excited to hit a new low weight today - we slid a little over Christmas and his birthday cruise, but he's back on track and has lost 36 pounds since July. Both of us are dealing with hormonal issues as well, so any weight loss or even maintenance is welcome!

Anyway, we'll be having mapo tofu tonight, served over steamed broccoli. I actually prefer it this way, as there is something about the combination of ground meat and rice that I really dislike, texturally. What's cooking in your LC kitchen?

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  1. I've been getting some good asparagus these days. I just steam it for 5 minutes, and add some coconut oil (I'm off dairy, temporarily). I've seen where it is recommended to cut the stalk in half and discard the bottom. I think this is a waste. Some stalks are woodier than others, but, I can feel it when I trim the end. Most of the time, cutting off an inch is plenty. I don't mind a little crunch. There's good prebiotic in the bottom of the stalk.

    2 Replies
    1. re: johnseberg

      They will break off at the "right" place and breaking avoids using metal on asparagus, which it is best not to do, traditionally.

      1. re: magiesmom

        Yup. I save those woody ends for veg broth too.

    2. I'm not really a low carb dieter per se, but i do end up having low carb meals with some frequency.
      I've been making large batches of a basic massaged kale salad with just lemon juice and EVOO that i then use as a component in meal assembly all week.
      Last night i made dinner with the kale, added sauteed mixed mushrooms with upton's naturals seitan, shredded carrots, snap peas, scallion, pumpkin seeds and used the reduced mushroomy juice and olive oil mix from cooking as a drizzle over everything.
      Great meal that took only 15min!

      1. I was in the mood for spicy tonight so I threw together a Thai stirfry with the Mae Ploy red curry paste I love so much. I diced a red onion, a few broccoli stems and half a red pepper very finely, stirfried in peanut oil for a few minutes, then added minced garlic and ginger, the paste and a pound of ground chicken. Cooked everything until it was done, then adjusted the seasoning with a touch of Splenda, a little chicken stock to moisten and some lime juice. One of my favorite easy meals.

        The chicken was purchased from a local grocery and didn't specify whether it was white or dark meat - this tasted as though it was probably white, but it was actually fine in this preparation. I much prefer dark meat in general but it's nice to know that I don't mind white meat like this - it will give me something to do with the breasts from whole chickens in the future. This mixture is fabulous with some peanuts added, too, and/or wrapped in lettuce, but as I had neither in the house, I just ate it straight. Leftovers for lunch for DH tomorrow!

        4 Replies
        1. re: biondanonima

          Tomorrow is curry night, do you know about how much paste you start with?

          1. re: fldhkybnva

            Are you using the Mae Ploy? I generally use at least a couple of tablespoons for 4 servings, often more. When I use the Maesri brand, I typically use the whole can!

            1. re: biondanonima

              I'll have to double check, the tub has been hiding out in the back of the fridge. Thanks.

            2. re: fldhkybnva

              I use a heaping TBS; my curry paste when I started making it called for 1 TBS paste added to 1 TBS of oil, plus a TBS of fish sauce for a can of coconut milk.

          2. Dinner tonight was great, I was treated to a steakhouse dinner by my dad. Great visit and great meal.

            Tomorrow's dinner will involve chicken livers. I'm quite excited about it. I'm thinking chicken livers with bacon and onions, but still pondering a vegetable side either mashed cauliflower or Parmesan spaghetti squash.

            10 Replies
            1. re: fldhkybnva

              Mmmm, I love chicken liver pate - but I find the texture of whole livers squicks me out a little. I ADORE the flavor, though - I need to try them deep fried, I think the crunchy crust would help with the texture issues. Whatever side you choose, I would add a little crisp green salad with a tart vinaigrette, just to cut the richness a bit.

              Steakhouse meal is always a treat. I always order a Manhattan or Rob Roy to start with the thick cut bacon, then a side of creamed spinach with my steak. DH hates spinach so I get to eat it ALLLLLLLLLLLLLL!

              1. re: biondanonima

                The steakhouse bacon is great!! I'm leary of the texture as well since I'm one of those people...I don't even like the texture of cheesecake. I'm on the verge of freezing them and building the courage another day but should probably just bite the bullet. Is there anything you could compare the texture too? For some reason I started pondering tossing them in scrambled eggs. Then I could have a full meal while trying a small portion of the livers.

                1. re: fldhkybnva

                  If you can handle bacon two nights in a row, wrap the chicken livers in it and skewer.

                  1. re: fldhkybnva

                    If you've ever had sweetbreads, they're sort of similar to that - but different. Hard to describe. Tossing some into scrambled eggs might be good, actually. I love pate inside of an omelet or egg crepe, so the flavors would be similar. Have you considered making pate out of them? I love chicken liver pate on just about anything!

                    1. re: biondanonima

                      I'm pondering pate instead. I imagine it stores well too. I could stuff all kinda of things with that.

                      1. re: fldhkybnva

                        Yeah, you can freeze it pretty much forever, and it keeps a good while in the fridge as well. Very versatile - you can even treat it like you would a compound butter and let a lump of it melt over a steak or chicken breast!

                        1. re: biondanonima

                          Great, thanks. Half will be dinner and the other half pate.

                        2. re: fldhkybnva

                          I have an amazing chicken liver pate recipes - I made it a few weeks ago and ate it on endives and apple slices. I love it because it's so elegant, and so cheap. Not low fat though.
                          http://savour-fare.com/2011/11/03/chi...

                          1. re: Savour

                            low fat? we dunnnednosteenkeeng low fat! ;-)

                    2. re: biondanonima

                      I can't eat beef liver, but love chicken or calve's liiver... chicken livers are great broiled in butter.

                      There isn't enough money or sex in the world to get them past my husband in any form but pate, though.

                  2. ricotta al forno topped with sauteed mushrooms

                    eggless egg salad

                    tofu fajitas

                    vegetables with "cream" sauce that is made by whirling silken tofu in a blender with the seasonings

                    roasted carrots with yogurt cumin sauce

                    white bean and kale stew flavored with mirepoix,
                    rosemary, and bay leaves

                    21 Replies
                      1. re: fldhkybnva

                        no,
                        they are all low carb dishes that i have successfully served to all sorts of adult eaters (i.e. omnivores, vegetarians, gluten-free, etc.)

                        the only folks who didn't end up eating and liking these dishes were kids and adolescents. shocked me too, but now i serve them to "regular" eaters all the time.

                        1. re: westsidegal

                          Based upon the ingredients, they are high carb. Could you furnish the macronutrient breakdown, please?

                          White beans are 45 grams of carbs per cup, kale gets close to 100% of its calories from carbs.white beans 90%, for example.

                          1. re: mcf

                            I was confused as well. A few of the above are low carb but I haven't been near carrots in years and I'm not sure what's in eggless egg salad.

                            1. re: fldhkybnva

                              Cooked carrots are about as high a spike food as you can get, white beans are about as carby a bean as you can find (I used to love snacking on them right out of the can).

                              Fajitas with tortillas?

                              Though the high carb poster did not specify, eggless salad is usually made with soy stuff, at best, tofu or tempeh, at worse TVP type stuff. I ate it a lot back in my veggie days.

                              1. re: mcf

                                It always astonishes me that people don't realize that beans are full of carbs. My brother is a chef, so you'd think he'd kind of have an idea of what's in what, right? We were having a discussion with my parents one day regarding their diet, which they have changed substantially since my father was diagnosed with diabetes - way less carbs, obviously, and plenty of meat and eggs. My brother was trying to suggest that they eat less meat (he's not a vegetarian but his fiancee is and they don't eat a lot of meat at home), and I pointed out that my dad needs to eat low carb, meaning a protein and fat based diet. My brother immediately said "well, beans and quinoa are all protein." I just shook my head and grabbed a can of beans to make him read the nutrition label. W.T.F.

                                1. re: biondanonima

                                  I hate that "are all protein," 3 grams of protein for 30 grams of carbs is not "all protein"

                                  1. re: fldhkybnva

                                    I don't even like "good source of protein." Not really, not per calorie and not per bioavailability.

                                    1. re: mcf

                                      Yeah, I would never call beans a "good source of protein." For me, they are a "less dangerous source of carbs than white bread or sugar."

                                  2. re: biondanonima

                                    I know, people don't realize how many thousands of calories of beans and quinoa you'd have to eat to get adequate usable protein.

                                    They have a whole mythology about what's adequate dietary protein, and then pick foods that barely even meet that pitiful standard.

                                    1. re: mcf

                                      I hear what you are saying but for some of us, beans (for me anyway) are a good source of nutrients including protein without a spike. For me this applies to all dark beans. Navy and white beans do spike. Again, for me. Blanket rules do not apply to everyone.

                                      1. re: MplsM ary

                                        Thank you for saying so. I find the same . Pintos, which are not dark, work for me too and I feel great when I eat them.

                                        1. re: MplsM ary

                                          I never apply blanket rules, I always say eat to YOUR meter.

                                          That's not really the issue that was under discussion here.

                                          It's not how much protein you eat, it's how much your body uses. From plants, it's substantially less.

                                    2. re: mcf

                                      i stipulate that i wasn't thinking of low carb when i mentioned the carrots (more thinking about low calorie).
                                      my error, my apologies.

                                      i do not have tortillas with the tofu fajitas, i eat them by themselves. this means that the fajitas dish is made up of tofu and vegetables, oil, and chiles of various sorts.

                                      for my purposes legumes and vegetables are low carb enough so that i can keep my weight "in range."

                                  3. re: mcf

                                    A minimum of 10% of the starch occurring in common beans and lentils escapes digestion and absorption in the normal small intestine, and is therefore referred to as "resistant starch". This material consists mainly of retrograded amylose fractions generated upon cooling of wet-heated pulses.

                                    1. re: westsidegal

                                      They spike blood glucose like any starch, though, for most of us who test the result. Individual results always vary.

                                      1. re: mcf

                                        1) as was mentioned upthread, the results vary with individuals and the results also vary with type of bean.

                                        2) the association of meat (the most common alternative to beans) with diabetes never seems to be discussed here.
                                        http://care.diabetesjournals.org/cont...

                                        http://www.ncbi.nlm.nih.gov/pubmed/14...

                                        3) there seems to be an underlying assumption that adults should be consuming huge amounts of protein.
                                        that assumption is now being called into question.

                                        http://www.washingtonpost.com/nationa...

                                        http://www.ncbi.nlm.nih.gov/pubmed/16...

                                        1. re: westsidegal

                                          Anyone who repeatedly cites the 100% discredited China study will fall for anything.

                                          1. re: mcf

                                            it's your life,
                                            believe what you like.

                                            1. re: westsidegal

                                              Belief is the enemy of science and good health choices.

                                              I'm a diabetic who reversed advanced kidney damage and neuropathies and has maintained low normal blood glucose using diet, no meds for 16 years.

                                              I did it ased on objective research having nothing to do with the stupid stuff folks with agendas write about diet.

                            2. I picked up a new Tikka paste last week so dinner will be Tikka chicken with cauliflower rice. This will start my curry adventure. I have a jar of red curry and green curry which have been neglected for months now so hope to give them a try sometime this weekend or next week.

                              9 Replies
                              1. re: fldhkybnva

                                You're going to love it. I find curry, especially Indian curries, SUPER addictive, and so much fun to make when you have a well-stocked pantry of Indian spices. I've never made cauliflower "rice," though - I should probably give it a try. DH adores cauliflower in any form but I'm a little pickier - I tend only to like it roasted to a crisp or pureed and disguised with other flavors.

                                1. re: biondanonima

                                  I hope so. I have the same tub of Mae Ploy red curry paste which has just been sitting in the fridge. I'm not even sure why because I don't think I ever opened it. For some reason, curry anything always scares me.

                                  I am in love with all things cauliflower. I love roasted but the cauliflower rice is nice too. I have already planned to have roasted on Friday so I figured I should do something else today. I have only had it a few times and it was always roasted. I just spread it on a baking sheet and it gets the same nutty flavor as the whole roasted. You can definitely tell it's not rice but I don't think you're looking for it to be the same and would likely view it as it's own entity.

                                  1. re: fldhkybnva

                                    I have cauli gratin in the oven, having spice rubbed ribeyes under our brand new roof!! It's quiet after a day full of roofers and framers; No more tarp, I'm going to eat under shingles and windows are in upstairs! Light out and warm so I can grill 'em! Creamed spinach, too.

                                    Curry is not intimidating; it's the fastest, easiest thing I cook. Can of coconut milk, curry paste and fish sauce, some meat, or fish and veggies, what could be bad? :-)

                                    1. re: mcf

                                      I guess it's just different to me but I always have the ingredients on hand I just need to remember it as an option.

                                      Congrats on the new roof!

                                      The cauliflower gratin sounds great!

                                      1. re: fldhkybnva

                                        I'm with fldhkybnva in the "intimidated by curry" camp. I don't know why.

                                        OH NICE, the roof is done! Hooray! Tonight is going to be easy peasy (tuna salad) but I'm gathering ingredients for my Very Irish H's boiled dinner for St Pat's (minus taters, but he loves turnip, so it evens out).

                                        1. re: pinehurst

                                          I was intimidated by Indian curries until 660 Curries was the COTM a while back - I dove right in and never looked back! I also have Thai Food by David Thompson and I'm trying to get that elected COTM, because it intimidates the HELL out of me. However, using the jarred paste is easy peasy - no different than adding a bottled sauce to any stirfry. I don't know that what I'm making is authentic, but if it tastes good, who cares? ;)

                                          1. re: biondanonima

                                            btw dinner was great, I can't wait to try the other curry pastes scattered around the kitchen.

                                            1. re: fldhkybnva

                                              Once you get the bug, they go fast!

                                    2. re: fldhkybnva

                                      Thai curries are a great low carb (or potentially low carb) meal. The carbs in mine come from eggplants and bamboo shoots (and onions, I can't get over onions), but overall, they're great.

                                2. The weather in NYC is GORGEOUS today but it's not going to last, so I'm thinking of taking a night off cooking just so we can go out and enjoy the evening before the snow returns! Luckily there's leftover mapo tofu in the fridge, as well as fixings for LC tortilla wrap sandwiches or quesadillas. I also had a fabulous lunch - beef satay, raw tuna and avocado over mesclun with a spicy lime dressing and a very spicy bowl of tom yum goong - so I'm not starving just yet!

                                  2 Replies
                                  1. re: biondanonima

                                    Ooh, did yo make that lunch or eat somewhere *I* want to go??

                                    1. re: mcf

                                      Probably neither - it was delivery from a Thai place near my office in midtown. The food is decent but nothing special and the menu VERY hit or miss. I've narrowed it down to things that are dependably good and LC, which means I have about 8 choices - luckily, though, I could eat satay once a day and not get tired of it!

                                  2. Today's lunch - Caponata and ground turkey

                                    1. I was inspired by the talk of dry-fried green beans on the other thread, so I made a quick pork dish by sauteing ground pork with garlic and ginger in coconut oil, then removing it from the pan and throwing in a load of fresh beans. Sauteed those until they were browned and wrinkly, then put the pork back in with plenty of Sriracha, black bean paste and a little soy sauce. YUM!

                                      2 Replies
                                      1. re: biondanonima

                                        Wow, yum that sounds great. I need to get some black bean paste one of these days.

                                        1. re: biondanonima

                                          i have it here somewhere, have to try that!

                                        2. Last night's dinner was baked cod seasoned with mushroom powder and garlic mustard aioli served with roasted cauliflower.

                                          For tonight, jerk chicken is on the docket with Walkerswood jerk marinade served over braised mixed Southern Greens

                                          15 Replies
                                          1. re: fldhkybnva

                                            The spicy WW marinade? We LOVE that stuff, never had anything in a bottle come out so balanced and lively and addictive.

                                            Without chocolate, anyway.

                                            1. re: mcf

                                              I think so, I have the marinade, it's the liquid not the paste although I think I have that too. I know, you've been talking about it for so long and I've yet to try it. I hope to love it as much as you.

                                              1. re: fldhkybnva

                                                It comes spicy (serious scotch bonnet pepper heat) and mild. There's more missing from the mild than heat, but the spicy one is to die for. I hope you enjoy whatever you got.

                                                This is the review page for what I get:

                                                http://www.amazon.com/Walkerswood-Jer...

                                                1. re: mcf

                                                  Yup, that's the one I have. I just threw the chicken in with a few tbsps of the mix last night. It didn't really provide any instructions.

                                                  1. re: fldhkybnva

                                                    They're rastas, sometimes the don't even provide the product! Like for months one year, no one had any, I finally found one little hot sauce shipper who was down to one case left and bought it.

                                                    1. re: fldhkybnva

                                                      Oh, good! I pour it in bag with a lot more, but I think even rubbing on TBSs is plenty and overnight or all day at least is best. I hope you love it.

                                                    2. re: mcf

                                                      I am constantly hearing great things about this product - I am sensing an Amazon order in my near future!

                                                      1. re: biondanonima

                                                        For me, not the paste, only the marinade has the special, perfect balance. Other folks love the jerk seasoning in the small jar, but it's missing something for me. Not that it's bad, just that the marinade is so freaking good.

                                                        1. re: mcf

                                                          What do you like to serve it with? Just for ideas for the future.

                                                          1. re: fldhkybnva

                                                            I'm usually making it during grilling season, though sometimes roasted in the oven. So cooling salads, cole slaw, sometimes we split a very small roasted garnet yam.

                                                  2. re: mcf

                                                    Thanks for the recommendation, this stuff is great. I had to resort to baking, but I think it'd be even better grilled. I can't wait to give it a try in summer paired with a nice cooling slaw.

                                                     
                                                    1. re: fldhkybnva

                                                      When you bake it again, try very high heat near the end (I roast chicken on 450). Beautiful mahogany colored crisp skin...

                                                      Beautiful dish you made there!

                                                      1. re: mcf

                                                        Duh, thanks for the tip :) Some browning on the chicken would sure add even more flavor. The greens were good as well, but the chicken was great. I'm already planning jerk chicken for lunch this week.

                                                        1. re: fldhkybnva

                                                          I'm so glad you like it, I think it's wonderful, too.

                                                          1. re: mcf

                                                            I was afraid it'd be too salty but it really does flavor the meat perfectly. According to my scale, the chicken absorbed less than a tbsp.

                                                2. I decided to give Shirataki noodles another chance. I am trying to limit unnecessary grocery spending and I guess it was the only thing I felt was OK to buy to satisfy my need to buy things at the grocery store at least every other day. Anyway, they were actually pretty good mixed into a kale and turkey soup. I imagine they would be nice in an Asian-style soup.

                                                  5 Replies
                                                  1. re: fldhkybnva

                                                    i bought some recently, too. right now they're sitting in the fridge because i made a spaghetti squash dish for the week. not sure what i'll make with them yet. it's the fetuccini style.

                                                    1. re: dinaofdoom

                                                      I think I'm going to trya stir fry this week. What spaghetti squash dish did you make? It's the assigned veggie for tomorrow and I'm still pondering ideas.

                                                      1. re: fldhkybnva

                                                        i just made marcella hazan's tomato onion butter sauce, and then threw in a bunch of veg, and some leftover boursin. tastes great!

                                                      2. re: dinaofdoom

                                                        Btw I've noticed two types-with and without tofu. The calorie count differs 0 vs 20 per serving, pretty negligible but just FYI. Apparently more people like the ones with added tofu at 20 calories.

                                                      3. re: fldhkybnva

                                                        I can't stand Shirataki by themselves, but after they have had a good soak in a spicy Asian style soup....yum. Especially with greens ( spinach, kale, collards, etc) kind of all mixed up...very good.

                                                      4. Just had a lovely (if pretty much The Usual) lunch: farm-fresh eggs scrambled in lots o'butter, half a grapefruit as "dessert".

                                                        1. Roasted zucchini and eggplant
                                                          Veggie burgers (6 net carbs) topped with feta, red onion, wrapped in Boston lettuce leaves.

                                                          Had to keep it extra "healthy" after indulging in drinks last night and breakfast out this morning (big omelette and salad)

                                                          2 Replies
                                                          1. re: Meowzerz

                                                            What brand of veggie burger, or, did you make your own?

                                                            1. re: Meowzerz

                                                              Yes, I'd like to know which veggie burger too. I'm trying to eat a bit less meat. Thanks.

                                                            2. I happened to stop by the Asian grocery store last weekend so tonight's dinner starred the kimchi that I picked up in a kimchi and chicken stir fry.

                                                              For tomorrow's dinner I'm thinking of something to do with spaghetti squash. I'm thinking perhaps mixing with olive tapenade and perhaps a sprinkle of Feta.

                                                              9 Replies
                                                              1. re: fldhkybnva

                                                                Is that *live* kimchi? I don't think they have that at my Asian store, but, maybe I need to look harder.

                                                                1. re: johnseberg

                                                                  Live? As in fermented? Yes although I'm not sure I know of any dead kimchi :) it's made in store and they have dozens of other pickled items. It's a Korean grocery store, H Mart. I highly recommend it if there's one in your area.

                                                                  1. re: fldhkybnva

                                                                    Well, live, as in fermented, and *not* pasteurized post fermentation. Most sauerkraut is fermented, then pasteurized, so, the bacteria is dead, and it effectively contains no probiotics. One exception is Bubbies, and there are some other brands, including kimchi products, popping up at places like Whole Foods. They're pretty expensive. I was thinking about seeing what home brews might be available from the local Korean restaurants.

                                                                    1. re: johnseberg

                                                                      Yea just joking with ya :) definitely search out akorean market. At H Mart they make it fresh once a week. It's then packaged in clamshell containers. I usually dig in the bank for the older stuff . I like to go and watch the process.

                                                                2. re: fldhkybnva

                                                                  great idea. I'd add pile of rough chopped flat leaf parsley to that. I love the stuff, put it everywhere.

                                                                  1. re: mcf

                                                                    With the tapenade? Great idea. I but parsley every week and it goes bad.

                                                                    1. re: fldhkybnva

                                                                      If your fridge is cold and you put it in a glass of water with a loose produce bag over it, you'll get week out of it. I have this, but I did that for years: http://www.houzz.com/photos/126494/He...

                                                                    2. re: mcf

                                                                      Great idea!!! The handful of parsley really made the dish. I also added some basil, soooo good.

                                                                      1. re: fldhkybnva

                                                                        Ooh, basil and parsley, good call, you!

                                                                  2. Last night was one of my favorite quick and dirty dinners - green salad with crumbled bacon and poached or fried eggs on top.

                                                                    We are going camping this weekend and I have a bit of a quandary - my typical camping meals (instant oatmeal for breakfast, hot dogs, PB&J, carrot sticks and of course, s'mores)- aren't exactly low carb. I'll have to get creative.

                                                                    3 Replies
                                                                    1. re: Savour

                                                                      we always took along a skillet, made eggs and bacon in the open air. But you could bring flax meal and chopped nuts for hot cereal, nut bars for snack or meal sticks. I eat hot dogs all the time, Garrett County, no bun. Can use low carb wraps instead. Also, hard boiled egg and tomato for breakfast in a pinch. PB on Ryvita, celery sticks with pb or cream cheese. And full fat cheese sticks last very well for longish periods sans refrigeration and taste great. Bring bags of nuts, some Muscle Milk Lite (low sugar) ready to drink shakes, or EAS in the carton low carb ones...

                                                                      1. re: mcf

                                                                        Bacon and eggs is a great idea. We have a camp stove, and a cooler. I was thinking sausages for dinner, and maybe some sauerkraut. We're only going for one night, anyway.

                                                                        1. re: Savour

                                                                          Nothing ever has smelled or tasted better to me than camp coffee in the a.m. and the eggs and bacon in our camp skillet. Have fun!

                                                                    2. I'm just getting settled in here in Amarillo, TX, so no cooking as of yet. However, I did hit a little Mexican dive for dinner last night and had a terrific barbacoa plate - the meat was INCREDIBLY tender. Grilled vegetables and tons of spicy green salsa on the side. I need to start making this at home!

                                                                      1. Chipotle sausage and bell peppers for lunch with a hefty dose of added chipotle pepper hot sauce.

                                                                        2 Replies
                                                                        1. re: fldhkybnva

                                                                          NICE!!! I had a depressing cafeteria salad for lunch and that sounds great.

                                                                          Tonight is leftovers from our delayed St Pat's dinner of last night---corned beef, turnip, cabbage.

                                                                          1. re: pinehurst

                                                                            Yum, I still need to try turnips. It's on my list of veggies to try this year.

                                                                        2. Just got through eating lunch and cooking up some things to have on hand for easy meals for the next few days. Grocery shopping is somewhat limited here - they have Superwalmarts galore plus Sam's Club and I think one major chain (United?). I also found a hippie organic mart today, and discovered that there is one upscale outlet of United that is supposed to have the gourmet items I desire, so I'll have to stop by there soon.

                                                                          For now, though, I'm making do with what Superwalmart and the hippie store had to offer. I bought a Tandoori Chef brand frozen saag paneer for lunch - it was actually not bad, though not nearly as good as TJ's version (or what I can make myself, but that's a whole other story!). That was actually my only purchase at the hippie store - most of their meats were crazy expensive, and their focus seemed to be on gluten-free (which we know doesn't mean low carb) and organic. Meh. Anyway, I also grilled and sliced up a flank steak, fried some bacon (Wright's thick cut bacon, how I love thee!) and sauteed some shredded Brussels sprouts with thyme. I have plenty of salad fixings on hand, plus eggs and cheese, so I think I won't starve! Also, since I am in the south, they had salt and vinegar pork rinds!!!!

                                                                          Now I just need the willpower to resist the mountains of fresh, hot tortillas and tortilla chips at EVERY restaurant. Why must they be so delicious?

                                                                          5 Replies
                                                                          1. re: biondanonima

                                                                            It's nice that you have access to a kitchen at least. Hopefully you'll find a good source for some nice ingredients to give you a fighting chance against the tortillas.

                                                                            1. re: biondanonima

                                                                              didn't realize salt & vinegar pork rinds were southern. took them for granted here in austin :-)

                                                                              1. re: dinaofdoom

                                                                                Whoa you have salt and vinegar flavor? All we have here are original and bbq

                                                                                1. re: fldhkybnva

                                                                                  Yeah, that's usually all I can find in NYC - chile limon sometimes, if I'm lucky. The salt and vinegar ones are SOOOOOOOOOOOO good - I wish they were everywhere!!!

                                                                                  1. re: biondanonima

                                                                                    yeah, there's a few different flavors here, but all of the ones i've found have MSG, which gives me headaches :-(

                                                                            2. Last night's dinner was delicious - spinach and artichoke chicken. I intended to use cream cheese but forgot I used the last of it a few days ago. Fortunately, I've kept a tub of cottage cheese that I just didn't like straight up and used that instead mixed with a Syrah-soaked Toscano cheese. It was great and a good way to use some of that cottage cheese.

                                                                              1. Had a wonderful bowl of leftover salad from last night for lunch: avocado, celery, romaine & grape tomatoes with a soy, balsamic & olive oil vinaigrette.

                                                                                Yumboski.

                                                                                2 Replies
                                                                                1. re: linguafood

                                                                                  Wow, that sounds delicious. I've never thought to combine soy and balsamic.

                                                                                  1. re: fldhkybnva

                                                                                    Neither had I (at least not for dressings - the combo butter, soy, balsamic as a pan sauce is pretty popular), until I had a salad at my friends' house whose dressing was just that. A little heavy on the vinegar for my taste, and not enough oil.... but I fixed that for my version.

                                                                                    The soy really adds a nice umami to the dressing.

                                                                                2. I think I remember someone who really liked to make ma po tofu on the last thread or perhaps the first thread. Does anyone have a good recipe?

                                                                                  5 Replies
                                                                                    1. re: fldhkybnva

                                                                                      I make it all the time, loosely following this Dunlop version:http://wokwithme.blogspot.com/2006/09... I've also made it according to this Epicurious version: http://www.epicurious.com/recipes/foo... , and what I do now is kind of a combination of the two. I serve it over steamed or sauteed broccoli.

                                                                                      The Dunlop recipe calls for sugar, which I don't use, but I don't replace it with Splenda or whatever either - I don't think it needs sweetness. The leeks (my favorite part!) are sweet enough. I do use the ginger (and sometimes the sesame oil) from the Epi recipe, and I typically add a lot more heat than either recipe calls for by sauteing crushed red peppers in the oil and/or using chili oil. I frequently make this dish with beef, but I think I prefer pork (and I double the meat - 3/4-1 pound of meat to a pound of tofu). I also use firm or extra-firm, not silken tofu, just because we prefer the texture, but I have made it with silken tofu and it's still good. I also use some cornstarch to thicken it, but not nearly as much as Dunlop calls for. Xanthan gum works to thicken it with no carbs but it has a kind of weird, slippery mouthfeel that I don't love.

                                                                                      A note on the bean paste - I have had a hard time finding HOT fermented bean paste. The one I can get easily is fermented but not hot, which is probably why I have to add more heat. Some bean pastes have a lot of sugar, so that's just something to look out for. I have never bothered with the fermented black beans that Dunlop calls for because there is plenty of fermented flavor in the paste I use, but I'd definitely like to try it with chopped/whole beans in it at some point.

                                                                                      1. re: biondanonima

                                                                                        Thanks. This will be an adventure for me but in among my recent grocery store random grabs are szechuan peppercorns and chili black bean sauce so I might as well put them to use.

                                                                                      2. re: fldhkybnva

                                                                                        Saw this recipe on the epicurious page linked to by biondianomina and thought of your new passion: http://www.womenshealthmag.com/nutrit....

                                                                                        Click the right arrow once.

                                                                                        1. re: mcf

                                                                                          Thanks! I pinned it a while ago but forgot about it thanks for the reminder. I think I know what I'm having for dinner next Friday.

                                                                                      3. I have been fairly high carb (150 or more- total day) for about 2 weeks. Playing around with my diet a bit ( I will spare the details) but it seemed to have a negative effect. I am now craving something a bit "cleaner".

                                                                                        So!

                                                                                        A roasted chicken and salad tonight. I have a good "organic" PNW goat cheese, blood orange segments and nuts to toss around!

                                                                                        2 Replies
                                                                                          1. re: fldhkybnva

                                                                                            I agree, crispy skin, well seasoned! I wish my husband liked it as much as I do. I make it anyway.

                                                                                        1. Roasted cauliflower and mahi mahi in a roasted red pepper sauce, listed in order of importance :) TGIF!

                                                                                          1. A couple of duck eggs scrambled in TJ's "grass-fed" butter (the quotation marks are b/c I think it's a bit of a misnomer. Nobody fed that butter anything..... I hope!?), which were a bit of a disappointment.

                                                                                            These were my first duck eggs, AFAIK, and maybe I overcooked them, but they didn't taste any different than their chickie cousins. With a much heftier price tag. Wah.

                                                                                            Alphonso mango for afters. That was perfect, OTOH.

                                                                                            2 Replies
                                                                                            1. re: linguafood

                                                                                              "The quotation marks are b/c I think it's a bit of a misnomer. Nobody fed that butter anything"

                                                                                              THANK YOU!! After this long week, I needed a good laugh. I just chuckled out loud.

                                                                                              I'm was on the hunt for duck eggs for weeks last year until someone informed me that they kind of taste like chicken eggs so given that they weren't so convenient, I decided to save the energy.

                                                                                              1. re: fldhkybnva

                                                                                                If I weren't so completely useless at poaching, I'd give them another try that way.

                                                                                                I'll scramble the remaining four for our brunch on Sunday, maybe. Do it lower and slower than usual and see if it makes a diff. But at $7 for a dozen..... I think I'll stick to chicken eggs unless these reveal some awesomeness next time.

                                                                                            2. Woooo hoooo. Struck it rich tonight! We have quite a lot of company so a feast is in the works. I Bought 2 lbs of Shigoku oysters! Mmmmm.... We will eat some raw with a classic mignonette, maybe some hot sauce...fresh lemon...maldons....and put some on the Barbie...along with three fat whole crabs, steaks, and sides of asparagus and a big salad with blood oranges and tahini dressing.

                                                                                              I am excited!

                                                                                              1. This morning I'm going to give scrambled tofu a chance. I think I'll add mushrooms and finish with nutritional yeast.

                                                                                                Eggplant is the star for dinner-broiled, spread with olive tapenade and finished with smoked gouda then piled on a turkey tenderloin.

                                                                                                1. I had a leftover tofu inspired lunch - pressed and marinated with a balsamic dressing, baked and tossed into Tuscan kale soup.

                                                                                                  It's my usual Sunday carb refeed day so for dinner I'm finally getting to enjoy tomatoes - cod baked in a fire roasted tomato and artichoke sauce. It's still pretty low carb but definitely doesn't fit in my usual counts.

                                                                                                  8 Replies
                                                                                                  1. re: fldhkybnva

                                                                                                    That sounds delicious - I love artichoke anything. I did a particularly rigorous workout this morning so I rewarded myself with a La Tortilla Factory LC tortilla wrap sandwich, filled with grilled steak, bacon, greens, diced tomatoes and just a small spoonful of hummus. I really like the La Tortilla Factory LC tortillas - I've never seen them for sale near me, though. I buy Santa Fe Tortilla Co. brand at Costco normally (and they're fine), but I think I like these better. They're smaller, too, which is nice if you want to make more of a taco rather than a big fat burrito.

                                                                                                    Anyway, that was a little carb-ier than usual but I'm probably going out for BBQ tonight, which means I'll be eating meat and nothing else for dinner (except maybe some pickles!). I'll just have to avoid the sweet sauces!

                                                                                                    1. re: biondanonima

                                                                                                      Yum, several years ago I was obsessed with those tortillas. btw I love low carb-er world rewards...a low carb tortilla :) I consistently find them at Safeway but haven't seen them elsewhere. I love BBQ but it's nearly impossible to find a workable sauce, for now I like Stubb's but still avoid BBQ when I'm out unless it's a burger or something. Enjoy the BBQ and the weather!

                                                                                                      1. re: fldhkybnva

                                                                                                        Jardine's mesquite is pretty low sugar. I used to buy their 5 star, but got carbier. I eat ribs dry, or with a very thin brush of sauce at the very last minute on the grill.

                                                                                                        1. re: mcf

                                                                                                          I prefer mine dry or with just a little sauce (preferably a spicier, more vinegary style), but a lot of places put so much sugar in their rub you feel like you're eating meat candy even without sauce. Hopefully that won't be the case here, especially with brisket.

                                                                                                          1. re: biondanonima

                                                                                                            That's what I hate, candied meat!

                                                                                                      2. re: biondanonima

                                                                                                        Waldbaums carries La Tortilla near me, and I think ShopRite does.

                                                                                                        We had one of two 4 lb spare rib racks I'd kept dry rubbed for two days, then smoked for hours at 250 yesterday afternoon, cole slaw and sauteed collards with bacon and shallot.

                                                                                                        1. re: mcf

                                                                                                          Yum. We actually ended up going for Thai, since almost all the decent BBQ places here are closed on Sunday. What's in your rub?

                                                                                                          1. re: biondanonima

                                                                                                            This is my cheat rub, otherwise I just google one up to make at home and try different stuff: I always need to add salt when this is done: http://davescupboard.blogspot.com/201...

                                                                                                            Funny the reviewer says too much salt. :-

                                                                                                            )

                                                                                                            It's really decent.

                                                                                                    2. Crappy duck eggs and bacon. Meh.

                                                                                                      4 Replies
                                                                                                      1. re: linguafood

                                                                                                        Dang duck eggs. No improvement? If they are just like chicken eggs, I guess bacon and eggs can't be *that* bad. It's my dinner tomorrow so I hope not :)

                                                                                                        1. re: fldhkybnva

                                                                                                          They were worse than chicken eggs. Not worth the price. Like, at all. Never again, I think.

                                                                                                          1. re: linguafood

                                                                                                            Dang, write that down, but it doesn't sound like you'll forget and buy them again.

                                                                                                            1. re: fldhkybnva

                                                                                                              No way, no how. And definitely not for that price.

                                                                                                      2. Camping low carb - dinner was grilled sausages and sauerkraut, breakfast of bacon and eggs and coffee with cream. I did have a s'more, but I made it with 85% chocolate.

                                                                                                        We got home yesterday, though, and I made turkey zucchini burgers from Ottolenghi's Jerusalem. Served with a yogurt sumac sauce. Tonight is New York style street meat - just have to figure out how to sub the rice for me. I might saute a little shredded cabbage in turmeric and cumin and butter to get the flavor

                                                                                                        3 Replies
                                                                                                        1. re: Savour

                                                                                                          I enjoyed the street meat salad style.

                                                                                                          1. re: fldhkybnva

                                                                                                            I did end up sauteeing shredded cabbage in butter and spices and it was so good I might just skip the rice from now on. The kids can deal with it. Good thing I'm a giant cabbage fan.

                                                                                                            A new "fusion" taco place just opened near my office, and they offer all their tacos in cabbage instead of tortilla for $.50 more, or over a bowl of shredded cabbage, which is great.

                                                                                                            1. re: Savour

                                                                                                              Thanks for the idea to use cabbage, I'll try that next time. I always feel like I'm missing out by not eating rice or pasta but the rare occasions that i do have it I'm always left unsatisfied. I've finally learned to just remind myself of this when I think I might want it.

                                                                                                        2. I was so happy to FINALLY see nice asparagus in my local market(ironically, a meat market that has a little fresh market section) that I bought two bunches. We had an asparagus frittata last night (with leftovers for breakfast). Tonight is little rib eye steaks with "crunchy salad" (H's term for a salad of romaine, diced celery, cukes and sunflower seed kernels on top) and MORE ASPARAGUS, lightly steamed with a little zuzu of lemon butter.

                                                                                                          Tomorrow's supper will likely be scrambled eggs!!

                                                                                                          3 Replies
                                                                                                          1. re: pinehurst

                                                                                                            Yum!! Where do you live that you have local asparagus? I'm coming over. I'm having scrambled eggs tomorrow but too, but I wish I had some asparagus to toss in.

                                                                                                            1. re: fldhkybnva

                                                                                                              You know what, my post was misleading. My market was local, but my asparagus isn't! I bought it in Salem NH and it was the FIRST asparagus I saw that wasn't almost as thick around as a taper candle....it was very green, skinny, and tender. I can't wait til the local veggies come in. With the snow they've forecast for this week, it might not be til OCTOBER. ;-)

                                                                                                              1. re: pinehurst

                                                                                                                True, they are getting skinnier by the day. I might have to give up on asparagus this year :) This winter has been quite insane.

                                                                                                          2. Lunch - ground turkey and haricot verts in a super quick and easy chili black bean sauce. This is the first time I'm using the jar of black bean sauce that I bought last week so I'm excited for lunch to finally give it a taste.

                                                                                                            Dinner - no other ideas so I've planned a breakfast for dinner night which to be honest is usually as satisfying as any other dinner - scrambled eggs with roasted garlic chicken sausage

                                                                                                            2 Replies
                                                                                                            1. re: fldhkybnva

                                                                                                              btw love love the black bean sauce. I can't wait to find other ways to use it.

                                                                                                              1. re: fldhkybnva

                                                                                                                It's great, isn't it? I often throw a spoonful in where I might otherwise use soy sauce - it adds that lovely fermented note in the background.

                                                                                                            2. Tuna melt (tuna salad made with half mayo, half dijon mustard for a little kick) with crumbled bacon, swiss cheese, a little hot sauce and a pile of greens on a LC tortilla for lunch. Tonight we're going to the Big Texan for dinner, which is the home of a 72oz steak eating challenge. I won't be partaking in that, but I will certainly enjoy a big fat ribeye and a salad with blue cheese dressing. I MIGHT even try their infamous calf fries (aka Rocky Mountain oysters, aka bull's balls!)!!!!

                                                                                                              1 Reply
                                                                                                              1. re: biondanonima

                                                                                                                Wow, sign me up for that steakhouse!! Enjoy, I rarely go to steakhouses because I love to make steak at home but sometimes a big steak at a restaurant is amazing! I hope you try the fries, let us know how they are.

                                                                                                              2. Tonight's dinner will be a quick and easy "bowl o' food" as we like to call it in our house - spaghetti squash with bacon, blue cheese and chicken.

                                                                                                                4 Replies
                                                                                                                1. re: fldhkybnva

                                                                                                                  Okay, now I have done bacon n blue, but never with spag. squash. How is the flavor profile? Does it melt at all? I am so intrigued!

                                                                                                                  1. re: pinehurst

                                                                                                                    It was delicious! Well, I never really intend for blue cheese to melt I like big chunks of it with bites. I actually crumble and keep it in the fridge until right before and sprinkle it on top. Last night, though, I did add some to the squash while I sauteed it with garlic and it melted great. I imagine it would depend on the blue cheese that you used. Considering squash is pretty mild, the flavor profile was great. I really enjoyed it and will definitely make it again. I seasoned with Bragg's 24 herb sprinkle which I love and finished with a handful of parsley and it was a quick and easy dinner. I'd love to know what you think but for me spaghetti squash goes with most anything. I found a few recipes for buffalo chicken spaghetti squash and I might try that next time.

                                                                                                                    1. re: fldhkybnva

                                                                                                                      This is an eye-opener. I'm ashamed to say I've never tried anything but roasting (like acorn squash) and then "scooping" and using spag. squash. I can't imagine why I've never tried sautéing it. I can imagine the spicy, slightly salty "bite" of the blue cheese was awesome the way you used it.

                                                                                                                      I would love to hear how the buffalo chicken experiment goes when you try it!!!!

                                                                                                                      1. re: pinehurst

                                                                                                                        I imagine I'll be trying it soon. My Saturday dinner for nearly 2 years was a bowl of buffalo ground "whatever meat on hand" doused with hot sauce and mixed with mushrooms and blue cheese. Now that my mushroom phase has passed, I have to use other veggies. Also the spaghetti squash was great with salsa verde and Cheddar cheese.

                                                                                                                2. Dinner tonight will be simple, lazy and lame - broccoli frittata with Gouda.

                                                                                                                  I'm most excited for lunch. I was cleaning out the fridge and discovered an old bottle of oyster sauce. I sauteed some cabbage with dried porcini powder and garlic, tossed in ground turkey and finished with a tbsp or two of the oyster sauce. For some reason I remember it having more carbs which is likely why it was abandoned in the fridge but it packs a wallop of flavor so a little goes a long way.

                                                                                                                  1. It was a good day of meals -

                                                                                                                    For lunch, I plucked a bag of pureed eggplant out of the freezer. I sauteed garlic and a pinch of Aleppo pepper, tossed in ground turkey and the pureed eggplant, then finished with TJs roasted red pepper Dijon.

                                                                                                                    Dinner was a new spin on an old favorite - scrambled eggs with broccoli sprinkled with nutritional yeast.

                                                                                                                    1. Well, we finally made it to Tyler's for some INSANELY delicious BBQ today. Fabulous fatty brisket (with a not-at-all-sweet rub), a hot link, a jalapeno cheddar link, a bit of smoked chicken and pulled pork. They had a nice spicy sauce, too, but honestly the meats were so good on their own they didn't need much. I did have a sample of the bacon and green chile mac and cheese, but a couple of bites were more than enough!

                                                                                                                      Anyway, given the festival of meat I had at noon, I went with a light dinner - spinach salad with smoked tofu, HB egg, some peppers and a scattering of edamame, in a red wine vinaigrette. But I will be dreaming of that brisket tonight!

                                                                                                                      1. Lunch - miso soup with tofu, Shiitake mushrooms, spinach and konnyaku noodles (aka Shirataki)

                                                                                                                        Dinner - Turkey breast with Alice Water's long-cooked broccoli.

                                                                                                                        1. It's been an interesting few days here in Texas as far as low-carb eating is concerned - a lot of places really don't cater to it. Last night the opera company provided dinner, which was surprisingly good - some supporters brought us a homecooked meal of Frito Pie and salad. I ate mine without Fritos last night (brought my own pork rinds and ate it that way instead), and thoroughly enjoyed a great homemade dressing that the maker proudly informed me had no sugar or HFCS (she seemed particularly horrified by HFCS and said that its prevalence is the reason she makes all of her own dressings).

                                                                                                                          Today, we went to a dive for huge, greasy cheeseburgers with green chiles and grilled jalapenos - divine. I didn't QUITE resist the chile cheese fries, but I split an order four ways so I didn't feel TOO badly about it!

                                                                                                                          1. Last night's dinner was a repeat of a new favorite - long cooked broccoli. It was a super easy meal to put together, I mixed ground turkey in with the broccoli and finished with nutritional yeast. I am planning to bring leftovers for lunch tomorrow, good thing there will be few people around tomorrow since it's quite sulfur-y.

                                                                                                                            1. After a week of eating pretty terribly (husband working late = I end up snacking on cheese or something instead of eating dinner), last night's dinner was great and easy- Trader Joe's soy ginger cod and a couple cups of cruciferous crunch, sauteed in some coconut oil and a little soy.

                                                                                                                              6 Replies
                                                                                                                              1. re: Savour

                                                                                                                                Cheese for dinner is never terrible in my book :) Thanks for the reminder, I've been meaning to try the soy ginger cod.

                                                                                                                                1. re: Savour

                                                                                                                                  I had cheese for dinner too - it was my birthday yesterday and one of my castmates made me a cake out of cheese (a wheel of brie for the base, topped with tiers of cheddar, gouda and swiss)! It was adorable and just what I needed!

                                                                                                                                  1. re: biondanonima

                                                                                                                                    Yum, happy birthday! I didn't know you were a performer!

                                                                                                                                    1. re: biondanonima

                                                                                                                                      Happy Birthday!! Glad you were able to find low carb treats for your special day!

                                                                                                                                      1. re: biondanonima

                                                                                                                                        Awesome. I'm contemplating making a low-carb cheesecake this weekend. Almond Crust.

                                                                                                                                        1. re: biondanonima

                                                                                                                                          HAPPY BIRTHDAY!!! (Belatedly!) what a great "cake"!

                                                                                                                                      2. Last night we had cheeseburger salad...this is my H's concoction.

                                                                                                                                        It's basically a bowl with chopped romaine lettuce with tomatoes, thin sliced red onion and tiny little baby dills, topped by a cheeseburger (last night's burger was ground beef for him, and ground beef w/leftover ground lamb for me, topped with a couple of cheddar slices). The dressing is his concoction of Dijon mustard and piccalilli cut with a little lime juice. I know, sounds weird, but it works...and he could grill the burgers, so he was happy, and I didn't have to cook, so I was happy.

                                                                                                                                        1 Reply
                                                                                                                                        1. re: pinehurst

                                                                                                                                          I always forget about the picallili relish in the fridge :) The burger salad sounds great!

                                                                                                                                        2. Swordfish and braised Southern greens with onion, garlic and apple cider vinegar. I'm likely to throw in some nutritional yeast as well because I'm currently infatuated with it.

                                                                                                                                          1. Tonight it's JO's chicken in milk (one of you posted about this once and I made it wrong, a whole qt the first try... I blame attention deficit...) with wilted power greens (chard, kale, spinach) and a small split sweet potato, roasted and shared, mostly his.

                                                                                                                                            Have cooked little the past month during remodeling, and not at all for ten days since we got the flu (with the cough that still won't quit) for the first week of spring. Nice to have a rainy Friday evening chicken simmering away fragrantly in the oven.

                                                                                                                                            2 Replies
                                                                                                                                            1. re: mcf

                                                                                                                                              It was me. Yum I forgot how much I loved that dish. I hate that relentless cough, hope you feel better soon.

                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                Tom actually liked it, and he doesn't share my chicken passion. He likes sauces, though, while I love it roasted with crispy skin, so thanks for the recco, great smells, too.

                                                                                                                                                Folks at Tom's job have been coughing for 3 weeks post flu... so annoying, especially when we both get going in the middle of the night.

                                                                                                                                            2. Tonight's dinner is an experiment on multiple levels. I have been planning to make hot and sour soup for months and after a trip to the Asian market last week I finally have all of the ingredients. However, instead of thickening with cornstarch I am going to attempt a hot and sour soup/egg drop soup hybrid and thicken with eggs.

                                                                                                                                              1. Usually low carb meals are fairly wholesome but I thought I'd post the surprisingly delicious trashy low carb meal that was my lunch today. Bison top sirloin served over shirataki noodles with laughing cow garlic and herb cheese.

                                                                                                                                                7 Replies
                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                  High class trash at your house. well, ok, not the laughing cow. ;-)

                                                                                                                                                  1. re: mcf

                                                                                                                                                    I used to hate the stuff until recently. It was actually mixed with a more legit cheese (Yancey's Steakhouse Onion cheese). I can't eat it straight but mixed into random things it's not too bad.

                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      I bought those little wax wrapped minis for the variety of snacks I keep out for the contractors who live, er, work here... they never touched them, so now we have to eat them. :-) Isn't Yancey's the brand of horseradish and other yummy added stuff cheddar or blarney cheese?

                                                                                                                                                      1. re: mcf

                                                                                                                                                        I bought the mini Babybel months ago, they were thrown out last week when I cleaned the fridge. Just not enough flavor to be worth eating. Yup, they have a whole line of different Cheddars. I love the steakhouse onion. The others I've seen at Wegmans are horseradish, champagne, roasted garlic, buffalo wing, jalapeno and habanero.

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          I think I saw one with bacon and something else for the first time yesterday! The horseradish is really good, and I'm not much for cheeses that have stuff added, except for Boursin, maybe, and Wensleydale with cranberries at holiday time.

                                                                                                                                                          1. re: mcf

                                                                                                                                                            Ooh maybe I'll try the horseradish. I haven't been a big fan of many cheeses with bacon but always worth a try.

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              Horse radish and cheddar seem to have a really nice affinity for one another. I was surprised I liked it.

                                                                                                                                                2. Had to get my BBQ fix before I leave Texas on Monday, so I had ribs and brisket (extra fatty) for lunch. Dinner will probably be whatever snacks I can find at the theater, so it's a good thing I ate HEARTILY at noon!

                                                                                                                                                  1. Zucchini noodles and ground turkey with a homemade french onion mix (love that stuff but can't handle the carbs and sodium) for lunch.

                                                                                                                                                    Dinner will be flap meat seasoned with Penzey's prime rib rub and served over fresh spinach from the market yesterday.

                                                                                                                                                    5 Replies
                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                      I just used my julienne slicer to make zucchini and eggplant noodles for lunch... zucchini much easier and better, IMO.

                                                                                                                                                      Tonight we're having soybean noodles with shrimp and chorizo over them.

                                                                                                                                                      I have two big pans of ratatouille roasting at 400, for omelettes, side dish, on low carb pizzas...

                                                                                                                                                      1. re: mcf

                                                                                                                                                        Do you have a ratatouille recipe to share?

                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                          I found one online, but didn't use it. I don't add any fresh herbs: http://www.finecooking.com/recipes/ro...

                                                                                                                                                          All you really need to do is cut up eggplant, peppers, onions, zucchini and tomatoes, coat with olive oil, salt it and roast at 400, turning occasionally.

                                                                                                                                                          I like it better roasted than stewed. Today I used an eggplant, two peppers (yellow and orange), a v. large Spanish onion, a medium zucchini and two med/large tomatoes added to the second half of cooking.

                                                                                                                                                          The recipe has good tips about timing and keeping it from being too dry or wet, I wouldn't hesitate to use it. I let mine cook down a bit more than the picture with the recipe.

                                                                                                                                                          1. re: mcf

                                                                                                                                                            I agree - stewed ratatouille is always just such a nasty, wet mess. Roasting is the way to go!

                                                                                                                                                            1. re: biondanonima

                                                                                                                                                              Concentrates the flavors so much!

                                                                                                                                                    2. "Breakfast": chicken livers fried in lots of butter drizzled with balsamic vinegar. Yumboski.

                                                                                                                                                      1. Breakfast - I've been alternating my usual eggs with smoked fish - today was a filet of smoked trout. It's a nice protein hit in the morning.

                                                                                                                                                        Dinners: Made meatloaf this weekend (Rick Bayless Chipotle meatballs in loaf form- subbed in crushed pork rinds for the breadcrumbs). Also, a braised lamb shoulder and Caesar salad.

                                                                                                                                                        Later this week I'm making a Mexican braised pork with tomatillos (also a Bayless recipe) - kids will get it with tortillas I think, but I will have it over cabbage. And steaks, and fish burgers.

                                                                                                                                                        1. It's finally mapo tofu night! I plan to use Fuschia Dunlop's recipe but I realized I only have chili black bean sauce and not "chili bean sauce." I might still try the recipe with what I have though I happen to have a box of House Foods mabo tofu sauce mix (no clue why? I think I bought it on some random whim a few weeks ago) and depending on what time I get home I might have to give in to convenience. I plan to serve it with green beans and Shirataki noodles.

                                                                                                                                                          8 Replies
                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                            Enjoy! I was actually thinking of making mapo tonight myself. I have served it over shirataki noodles before and I really enjoy it that way.

                                                                                                                                                            1. re: biondanonima

                                                                                                                                                              Blargh, I was just reading and it seems the bean paste is pretty essential as it contains Broad Beans which aren't in the chili black bean sauce that I have though the sauce does have soy beans. It's probably better to go with the packet for tonight and acquire bean paste on my next trip to H Mart.

                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                I use a black bean paste when I make it and it comes out great - not sure it's 100% authentically Dunlop's recipe, but it's certainly 100% better than anything I've ever had at a restaurant. (Full disclosure, I haven't ordered mapo tofu at any GOOD Chinese restaurants.) You can go ahead with what you have and be assured of a delicious dish!

                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                              Thanks for the advice to forge ahead, biondanonima. It was delicious, and soooo easy!! Like stupid easy :)

                                                                                                                                                               
                                                                                                                                                                1. re: mcf

                                                                                                                                                                  Thanks, I definitely licked that one clean!

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    Hey, that looks just like what I had for dinner last night! No noodles for me though, just broccoli. It REALLY hit the spot. I love it for an easy weeknight dinner. The leftovers reheat well, too!

                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                      I have a ton of broccoli, thinking about dinner for Friday night. It was that good.

                                                                                                                                                            3. Lunch was inspired by a new find - Whole Foods Tokyo salt free blend. Mashed cauliflower with loads of garlic, mixed with ground turkey.

                                                                                                                                                              Dinner = frittata Wednesday! I'm upping my fats this week so eggs will be included vs my usual egg whites :)

                                                                                                                                                              1. I thought I'd post a yummy low carb snack planned for bedtime - mashed avocado, boiled eggs and olive tapenade. Depending on hunger I might add sardines. I always like to hear about low carb snacks because I find it more difficult to come up with snack ideas than meal ideas.

                                                                                                                                                                1. Leftover asparagus/grape tomato/onion stir-fry topped with two fried eggs. Yum.

                                                                                                                                                                  1. Scrambled eggs for dinner - bacon, Boursin Shallot & Chive cheese and likely some shirataki mixed in for some bulk and to fulfill my daily addicted need.

                                                                                                                                                                    11 Replies
                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Ativan.

                                                                                                                                                                      Home improvement; bad for the nerves.

                                                                                                                                                                      I was going to make the scallop and shrimp burger recipe I found on CH, but too many problems/issues/distractions today.

                                                                                                                                                                      1. re: mcf

                                                                                                                                                                        I feel your pain. I nearly lost my mind when I remodeled my kitchen/bath a few years ago, and that was with another place to live for the worst of it. I'm sure it will feel worth it when it's done, though!

                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                        The eggs sound great - I love Boursin. I was thinking of sausages with a salad for dinner but now you've got me considering eggs...

                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                          I've had the Boursin forever but it always gets overlooked when the garlic and herb version is in the house. It was also the cheese of choice because of the preferred fat/protein ratio for me this week.

                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                            Aw, man. Have you tried the cracked pepper Boursin?

                                                                                                                                                                            It's like.... crack pepper boursin. Seriously, my absolute fave. The only thing I don't like about that cheese is that it's so damn crumbly. Of course, once you melt it that's not a problem anymore :-)

                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                              I haven't though it's now on my grocery list for tomorrow. It's funny you mention that, I was yelling at the knife as I just scooped it out of the container but it melted up like a champ.

                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                It's a *total* PITA to spread. I don't know why b/c it seems pretty rich and creamy. But noohooooo.... monsieur boursin needs to crômble all over the place.

                                                                                                                                                                                Feh!

                                                                                                                                                                                1. re: linguafood

                                                                                                                                                                                  You've got to let it come to room temperature - it spreads nicely that way. I rarely eat it melted for some reason - maybe I should start!

                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                    Yeah, I let all my cheeses come to room temp before I eat them. It's better, but still not as easy to spread as, say, a triple cream brie after an hour at room temp or other cream cheeses.

                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                      It has a graininess to it that makes it clumpy and smooshable but not exactly easily spreadable.

                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                        I know! And it HATE that. But I love the taste.

                                                                                                                                                                                        #cheeseissues.

                                                                                                                                                                      3. pho - no noodles, extra bean sprouts and beef

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: meatnveg

                                                                                                                                                                          Yummy I've never made pho but it's always been intriguing.

                                                                                                                                                                        2. I went with the sausage and salad plan last night, so tonight will be the remaining sausages, plus some sauteed Brussels sprouts, perhaps with a fried egg on top for DH (I don't care for runny yolks myself, so I might use some of my leftover mustard vinaigrette to dress them).

                                                                                                                                                                          My most recent freezer dive revealed that we are dangerously low on meat, so a massive trip to Costco is in order this weekend. I'm feeling a braised brisket in my future. Maybe some lamb, too. Speaking of which, where do you all buy lamb shanks/necks/shoulder for braising? Costco only seems to carry legs and chops, and none of my local stores carry much lamb at all. Mcf, any chain grocers on Long Island that tend to have the braising cuts?

                                                                                                                                                                          12 Replies
                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                            I never use those cuts, or lamb too much because Tom isn't a fan. But there's another thread where there were answers the other day...http://chowhound.chow.com/topics/971846

                                                                                                                                                                            1. re: mcf

                                                                                                                                                                              Thank you! Those are some good leads - I should probably check the Fairway in Westbury too. It's really odd to me that I can't find lamb easily in my neighborhood, given the plethora of Eastern Europeans (and Eastern European restaurants) here, but the grocery stores seem to cater heavily to the other ethnicities.

                                                                                                                                                                              1. re: biondanonima

                                                                                                                                                                                Fairway's butcher will usually order for you upon request, too.

                                                                                                                                                                            2. re: biondanonima

                                                                                                                                                                              Wegmans sells shanks, but not sure if you got one nearby. And they are quite pricy, unfortunately.

                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                God I wish. I went to school in Rochester and my love of Wegmans runs DEEP. Sadly, the closest ones to NYC are in Jersey, and it's way too big a hassle to get over there on a regular basis.

                                                                                                                                                                              2. re: biondanonima

                                                                                                                                                                                I buy shoulder and shanks at Whole Foods.

                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                  Good to know - Whole Paycheck is often too rich for my blood (plus I despise the crush of people at the ones in Manhattan), but I'll keep it in mind. The one nearest me on Long Island might not be so bad.

                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                    It's surprising the lamb is often reasonably priced and they offer NZ and local. It's funny you mention lamb, I'm currently debating rib chop vs shank vs leg for Easter.

                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      Yeah, I had an idea for an Easter pie of sorts with lamb but as it turns out we've been invited to a brunch, so I won't be cooking. However, I think the idea I have in mind would be good for any spring meal.

                                                                                                                                                                                    2. re: biondanonima

                                                                                                                                                                                      I go to the Jericho store. Often crowded, but good service at the meat counter.

                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                        That's the one I was considering - good to know. I'll try Fairway first and then head over there if I strike out.

                                                                                                                                                                                      2. re: biondanonima

                                                                                                                                                                                        There are a lot of online sellers, but I don't know how price with insulated shipping compares. If you have a Best Yet, they seem to provide good service.

                                                                                                                                                                                  2. Chuck eye steak with porcini red wine butter and sauteed Romaine hearts with anchovies, garlic and olive oil. I am officially sold on the chuck eye and think I prefer it to rib eye. I never thought to saute lettuce, but spotted a recipe yesterday and it seemed like a great idea. An entire plate of greens for 3 g carbs, that's a good idea in my book.

                                                                                                                                                                                     
                                                                                                                                                                                    12 Replies
                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                      That looks so good, cooked to prefection! We had similar thoughts tonight. I have to share the single best, most delicious recipe for chimichurri. Had it tonight over med/rare grilled flank steak slices and it was just incredible over the broccolini I micro steamed for two minutes. I completely forgot I was planning arugula with grana and grape tomatoes when I tasted the chimichurri.

                                                                                                                                                                                      I could have been happy with just a bowl of that and a spoon in private. http://www.foodandwine.com/recipes/tr...

                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                        Thanks, and thanks for the recipe. I've never made chimichurri but it has always intrigued me and such an easy way to jazz up a steak.

                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                          And broccoli, who knew!? It looks really pretty, too. Perfect brightness from the vinegar. I'm in culinary love.

                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                            Were you planning to saute the arugula? I buy it occasionally and yesterday was one of those days but now I'm trying to think of what to do with it. For some reason, I remember not enjoying it sauteed and finding it tough to chew.

                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                              Nope, but I have had it sauteed with garlic in restaurants. LIke spinach or any green. I was going to have shavings of parm and halved grape tomatoes and make it a salad. What a green dinner that would have been. I actually ate more than I wanted to, just to have a legitimate vehicle for the chimi.

                                                                                                                                                                                      2. re: fldhkybnva

                                                                                                                                                                                        Our meat guy at Wegmans turned us on to that secret. A really great cut for a much better price than rib-eye.

                                                                                                                                                                                        Love the semi-caesar thang you got going there, too!

                                                                                                                                                                                        1. re: linguafood

                                                                                                                                                                                          I've read about but never seen it. Wegmans had a ton of them in various sizes which was very convenient. I'll be buying another one or a few next week. Thanks, I realized afterwards that perhaps I should have just made a salad.

                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                            That chuck eye looks great, but it's not a cut I see much of. I'll have to keep a closer eye out.

                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                              Definitely look for it. Ribeye is not my favorite steak so I assumed I'd like it equally but I enjoyed it much more. I think I like the texture better. I often find regular (read: not grass fed) ribeye overwhelming after a while.

                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                It can be intensely rich. I read about chuck filet on another board and started buying them for my late a.m. noonish first meal of the day and even for our dinners. Very tasty, tender enough, sometimes very.

                                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                                          What's the anchovy to lettuce ratio? This is intriguing and I have every single ingredient for that sauté. Thanks!

                                                                                                                                                                                          1. re: cornedhash

                                                                                                                                                                                            I just winged it-I used 9 oz romaine and 3 anchovies. I could have tolerated more anchovies but I love them.

                                                                                                                                                                                        3. It's Farmers' Market Day! I've been waiting for some fresh eggs all week so scrambled eggs with broccoli slaw and bacon for breakfast. I'm hoping the sheep's milk cheese lady will be at the market this morning, and, if so, I'll toss in some cheese as well.

                                                                                                                                                                                          The plan for dinner is ricotta and pepperoni topped chicken breast because I can't be bothered to stuff any more poultry boobs.

                                                                                                                                                                                          1. For lunch, it's broccoli slaw sauteed in coconut oil with ground turkey and Dukkah.

                                                                                                                                                                                            Dinner will be Emeril's One Pot Chicken, a recipe I first came across on Linda's Genaw low carb site but here is the original link http://www.foodnetwork.com/recipes/em.... No cheesy rice for me. I'll probably steam some broccoli or just throw it over Shirataki noodles.

                                                                                                                                                                                            1. Old skool: TJ's bacon bits & ends and two fried eggs over easy. Oh, and a kiwi.

                                                                                                                                                                                              1. Lunch was grilled salmon and tomatoes with sauteed spinach - nice and clean after carbapalooza last night. For dinner I have a VERY well stocked fridge after a marathon Costco trip this weekend, so lots of options. I have two meatball recipes (one lamb, one beef) bookmarked to try, as well as a chicken rendang and a couple of other delicious looking things. DH requested something with cilantro, though, so I may do a chicken in cilantro sauce from 660 Curries, or perhaps just whip up a quick cilantro pesto and serve over something grilled. I also need to make him something to take for lunches this week - I was considering Paul Prudhomme's meatloaf, made with ground chicken.

                                                                                                                                                                                                8 Replies
                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                  DH voted for cilantro and grilled meat, so I made a VERY garlicky chimichurri in the blender - lots of cilantro, parsley, garlic, a touch of fresh oregano, chili flakes, a little vinegar and olive oil. Because I did it in my very powerful blender, it became smooth and fully emulsified, almost creamy - different than the typical chimichurri texture, but just as delicious, maybe even more so.

                                                                                                                                                                                                  Anyway, we had that over grilled flank steak, with cumin-coriander roasted cauliflower on the side. Costco is now carrying fresh, cleaned florets in 2-lb bags at a pretty good price - super convenient, and really no more expensive than buying whole heads at my local grocery stores. We lucked into an especially good batch - they were SO sweet and delicious once I got them good and brown. We ate the whole bag in one sitting!

                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                    Chimichurri is all over. Parsley is at the top of my grocery list for this week. I've always contemplated just buying already cleaned florets. I should compare the price next time, I imagine it's probably similar as you mention.

                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                      I love roasting them with whole shallots, high temp. Great as a cold snack as leftovers, too!

                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                        Yes, for some reason heads of cauliflower are REALLY expensive at my local grocers - usually around $4, and often the heads are really tiny (and you have to pick through to find the biggest/freshest-looking ones). I usually get no more than two pounds of edible cauliflower from one head, sometimes less. The stuff from Costco was maybe $5 for the 2-lb bag, so I figured it was worth the extra dollar for convenience, and not having to trim away the brown bits, etc.

                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                          If you have a store close to you, I buy cauliflower at TJs for $2.50 a head. I usually hunt around for the biggest.

                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            There is a TJ's near the Costco, but we don't get there all that frequently. I'll check next time!

                                                                                                                                                                                                          2. re: biondanonima

                                                                                                                                                                                                            3.49/each at Wegmans. TJ's is definitely cheaper here -- under $3 I think.

                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                              They're a lot lower that they were for a while, no? I think they were $6-$7 a head there for a while, just nuts, even at Fairway. I've been getting very large organic heads at WBN lately for $4.99. Still spendy for cauli, but big.

                                                                                                                                                                                                      2. Tonight I'm planning these beef-ricotta meatballs from Food and Wine: http://www.foodandwine.com/recipes/be... I'll replace the panade with crushed pork rinds and perhaps a little extra ricotta.

                                                                                                                                                                                                        I'll be making the accompanying greens with swiss chard rather than beet greens, though - it's impossible to get beet greens around here without buying beets, and I HATE beets (sweet dirt, ugh - not to mention the carbs). I'll probably leave out the carrot or at least reduce the amount, too - I don't love cooked carrots and I don't need the extra carbs.

                                                                                                                                                                                                        13 Replies
                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                          With the anchovies and parm, those meatballs are going to be So.GOOD.

                                                                                                                                                                                                          Keep us posted.

                                                                                                                                                                                                          1. re: pinehurst

                                                                                                                                                                                                            Yeah, the anchovies add umame, I love anchovy paste right out of the tube, though it's not a habit!

                                                                                                                                                                                                            I make meatballs with some stuff lifted from the meatballs that beat Bobby Flay's. Also very cheesy, 4-6 oz by weight, grated pecorino romano, and 4 eggs to a lb of chuck. Onion, parsley, low carb crumbs... no anchovies, YET. :-)

                                                                                                                                                                                                            Eager to hear about the texture and flavors especially of ricotta and parm in there.

                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                              What's your crumb ratio (if you don't mind sharing your secret).

                                                                                                                                                                                                              Super, I'm at work, and now I want meatballs. Mine aren't cutting it for me....maybe because I've been stingy with the cheese.

                                                                                                                                                                                                              1. re: pinehurst

                                                                                                                                                                                                                It's always a negotiation. :-( Tom likes dry, firm, bready meatballs. I like them not only lower carb, but juicier, just enough binder to hold together and in shape.

                                                                                                                                                                                                                I have resorted to using bran, just enough for them not to go flat when I put them in a pan to bake before adding to the sauce.

                                                                                                                                                                                                                The chef whose meatballs inspired me said of the 4 eggs, "I'm making a quiche inside these meatballs."

                                                                                                                                                                                                                1. re: pinehurst

                                                                                                                                                                                                                  Food and Wine has had a couple of interesting meatball recipes lately. I picked up some ground lamb to make these as well, maybe later this week or over the weekend: http://www.foodandwine.com/recipes/he... I'm very interested to see how the ground nuts affect the texture - I think this is the first meatball recipe I've seen (published by a non-LC-specific source) where I didn't have to make a carb sub.

                                                                                                                                                                                                                2. re: mcf

                                                                                                                                                                                                                  Those Maroni meatballs look good - pinehurst, just FYI, here's the recipe: http://www.foodnetwork.com/recipes/gr... There is a surprising amount of egg and cheese but I imagine it makes for a nice tender texture?

                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                    I have to tell you, i had them, if that recipe is what he's actually making and while Tom liked them, I thought they were terrible. They walk out the door, though, so I may be alone on that.

                                                                                                                                                                                                                    I think he's very cagey about really giving it out accurately. I saw no signs of chopped fresh herbs in what I had there. And not tender at all.

                                                                                                                                                                                                                    But mine, copying what I thought he'd done are. Yes to all those eggs and cheese, a revelation. Oh, and I have to leave out the milk in order to be able to keep the carbs low.

                                                                                                                                                                                                                    I may try the recipe as written one day. I started to, once, then piled up the herbs and modified it again.

                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                      I'm sure you're right - I doubt very much that these guys ever give accurate quantities for their secret recipes. I just figured I'd post the link to give pinehurst et al an idea of the proportions.

                                                                                                                                                                                                              2. re: biondanonima

                                                                                                                                                                                                                So, the meatballs were a MAJOR success. I replaced the panade with pork rind crumbs (maybe 3/4 of a cup) and a splash of half and half. The ricotta (I used homemade) created an incredible, light and tender texture. SO flavorful too, with all that parmesan cheese. I liked the seasoning as well, nice and spicy (partially because I ground my chili flakes with my fennel seeds, so they were very evenly dispersed). Delicious. I will definitely consider adding ricotta to any meatball recipe I make from now on.

                                                                                                                                                                                                                As for the greens, they were good but not stunning. I think there's an omission in the recipe, because there was no way mine were going to turn into anything braised/edible without the addition of a little water to thin the tomato paste (I used a bit of white wine, too). I also didn't feel like the chard was assertive enough for the sauce - cavolo nero might have been a better choice. Still a good meal, though. Try the meatballs!

                                                                                                                                                                                                                 
                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                  Thanks for reporting back. Do you think the meatballs would freeze well?

                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                    I would think so - I don't think I've ever frozen anything with ricotta cheese in it before, though. I could see it maybe weeping a bit, which could dry out the meatballs. I would just try freezing a couple first to see, that way you don't lose a bunch if they end up getting dry.

                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                      Those look like they're bursting with flavor and tenderness. A must try.

                                                                                                                                                                                                                  2. For lunch I tried a new ingredient - TJs Thai "dry" chili paste. I sauteed it with ground turkey, coconut oil and green beans. It was pretty good, I'll have to think of other ways to use it.

                                                                                                                                                                                                                    The plan for dinner is simple - grass fed ribeye and KG herb butter with cauliflower rice finished with sheep's milk cheese.

                                                                                                                                                                                                                    1. I've been excited for today's lunch since I made it yesterday morning - Merguez lamb sausage with cabbage sauteed with coconut oil, cumin and turmeric.

                                                                                                                                                                                                                      1. I am doing a cauliflower and mushroom carbonara tonight (I have good bacon, cheese and eggs)....if I have any leftover chicken I will throw that in. On the side I will do green beans with lemon & olive oil and if I have some left, garlic. Need to do massive shopping soon.

                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                        1. re: pinehurst

                                                                                                                                                                                                                          Ooh do enlighten? Are you using noodles?

                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                            Not this time. I'm on your cauliflower bandwagon :-), and not using any noodles of any kind. Cauliflower florets, a few oyster mushrooms, a bunch of shiitake mushrooms and if I have chicken, some chicken. Kind of a clean-the-crisper thing.

                                                                                                                                                                                                                            1. re: pinehurst

                                                                                                                                                                                                                              Sounds delicious!I never would have thought to use the florets in carbonara...lovin' it!

                                                                                                                                                                                                                        2. Leftovers are on the docket for tonight - I have a horrible cold and really don't feel much like cooking. I had spicy Indian food for lunch that seemed to help the congestion, so I may turn whatever leftovers are around into something spicy - I know I have some chicken, so perhaps hot and sour soup with the chicken added. Or maybe just a couple of hot toddies will be enough!

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                            I love hot and sour soup when sick. Feel better!!

                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                              See if hub will get you spicy coriander soup from New Chili and Curry, with or w/o chicken. Tell them you want it "Indian hot."

                                                                                                                                                                                                                              Best thing I've ever had for colds.

                                                                                                                                                                                                                              Feel better!

                                                                                                                                                                                                                            2. Broiled salmon topped with ricotta mixed with olive tapenade and artichokes served with an arugula salad dressed with walnut oil and Parmesan.

                                                                                                                                                                                                                              1. Hot and sour soup with extra hot sauce, poured over leftover rotisserie chicken. Nothing tastes better when you can't breathe through your nose! Fortunately my voice seems to be holding up - I have a LOT of singing to do this weekend so it better keep on keeping on!

                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                  Oh man. I know what that's like (and I'm not an opera singer). That sucks! Hope you can make it through your shows.

                                                                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                                                                    Thanks. Luckily it's just choral work, so I don't need to sound good, just accurate and hopefully loud. And no coughing!

                                                                                                                                                                                                                                  2. re: biondanonima

                                                                                                                                                                                                                                    For between meals: http://www.walgreens.com/store/c/sinu... :-

                                                                                                                                                                                                                                    )

                                                                                                                                                                                                                                    I'm finally making a recipe I found a link to on CH... worried about how these things are going to hold together in cooking; they're so wet, no binders, though shrimp and scallops are sticky. Smell of the mixture is delicious: http://www.foodrepublic.com/2012/06/2...

                                                                                                                                                                                                                                    1. re: mcf

                                                                                                                                                                                                                                      Please do report back, these sound great! I've seen recipes for crabcakes that use pureed scallops as a binder and this seems to be a similar idea.

                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                        I'm reporting back and seeking your expertise. I was concerned that with no binders, it might not be sticky enough and also medium heat.

                                                                                                                                                                                                                                        I was right to worry about that and though I love me some salt, the 3TBS of soy was about 1 TBS too much, I think. Also makes it wetter, see prob #1.

                                                                                                                                                                                                                                        The flavors are really good, and went well with the chili mayo I made. Parts of the burgers held together, but I was only able to put 4 mounds, not intact burgers into the oven. They tasted good, but were too wet and unbound.

                                                                                                                                                                                                                                        I blotted the thawed shrimp and scallops a lot before chopping; do you think if I'd blotted the chopped pieces it would have held better?

                                                                                                                                                                                                                                        Also, I'd just washed the scallions and dried on paper towels; next time, wondering if chopping earlier and air drying longer time would help?

                                                                                                                                                                                                                                        My ginger was frozen before chopping; thinking I should thaw it first and blot?

                                                                                                                                                                                                                                        I definitely want to make this again. Would an egg white hurt, you think?

                                                                                                                                                                                                                                        I think scallops are usually sticky enough and parts of this did hold together, but the recipe says not to overprocess, so I knife chopped coarsely; maybe too coarse for binding?

                                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                                          Hm, after rereading the recipe more carefully I agree, there seems to be too much liquid. I think if I were going to make this, I would puree the scallops (or most of them) entirely, to make sure there was enough sticky binder. The soy sauce and mirin both seem excessive, too - I'd maybe do one tablespoon of each and then add a little salt if the mixture didn't seem salty enough. An egg white might help too, but I'd try the pureed scallops first. A spoonful of mayo might also be helpful.

                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                            I knew you'd figure it out, great ideas, thanks!

                                                                                                                                                                                                                                            . Also. I love Kadoya toasted sesame oil, I might want more of that, less of soy and mirin. It's quite possible that had I used the processor instead of a knife, the proteins would have bound to each other better, too. Will definitely try some scallop puree. It's really nice to have all those morsels instead of a more blended one, which is why I really want this to work., but pureeing some might make the finished product much more appealing.

                                                                                                                                                                                                                                            I have a lot of frozen shrimp. Will pick up another bag of dry scallops from Costco and try again soon, since we both liked it except for the messiness.

                                                                                                                                                                                                                                  3. I'm quite excited for both lunch and dinner today -

                                                                                                                                                                                                                                    Lunch - Mixed tuna and egg salad served over arugula with a walnut oil-black vinegar vinaigrette

                                                                                                                                                                                                                                    Dinner - Mapo Tofu round #2, I made a trip to H Mart last week and picked up a jar of chili bean paste so I'll be using Dunlop's recipe again, this time with all of the ingredients. I'll probably serve over steamed broccoli with Shirataki. It was so good last time, I can't wait.

                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      I'm arugula obsessed once more; spring is salad weather for me. Sounds good, I love tuna/egg salad.

                                                                                                                                                                                                                                      I have to try the Mapo Tofu again, my last one was underwhelming.

                                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                                        I love salads in spring too. I was just planning meals for next week and salads seem to be popping up everyday. It's soooo good, definitely try it again. Is there anything in particular you didn't like about it? I like to add more spice and Szechuan peppercorns at the end.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          Spring and summer I kind of stop cooking indoors. Most of our meals are big salads with grilled proteins, nuts, cheeses, grilled veggies and as it's warmer, eaten outdoors.

                                                                                                                                                                                                                                          I love the tofu dish, just not the version I made. So many restaurants make it bland and awful, and a good one is one of my favorite things. Need to try Dunlaps, and I have Szechuan peppercorns and chili paste and oil for good measure. :-)

                                                                                                                                                                                                                                    2. Breakfast is a new treat for me - scrambled eggs with heavy cream and wild boar sausage

                                                                                                                                                                                                                                      For dinner, it's beef and mushroom stir fry with soy sauce and butter with this recipe as the inspiration http://www.seriouseats.com/recipes/20... using bison tip steak instead of flank.

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                                                                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                                                                        What an eye opening day of food?

                                                                                                                                                                                                                                        Heavy cream....where have you been all my life? I'm so used to piles of egg whites that leave my physically full so I worried that a couple of eggs really wouldn't make a dent in my hunger, but with the heavy cream I was satiated for hours! The boar sausage was also delicious, I'm glad I picked up that impulse buy at Wegmans yesterday.

                                                                                                                                                                                                                                        The combination of the soy and butter in the stir fry was delicious, just like a Japanese Steakhouse. Perhaps next time, I'll try to recreate that white sauce they serve.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          I rarely do it, but if I have sausages and eggs for breakfast, I don't think about food until about 5-6 hours later.

                                                                                                                                                                                                                                          I love me some heavy cream, too!

                                                                                                                                                                                                                                      2. We had chicken livers sautéed with mushrooms in butter , a dash of tomato paste, finished with a little cream. Served over mashed rutabaga and cauliflower mostly cauliflower.

                                                                                                                                                                                                                                        1. Happy Easter to all who celebrate!

                                                                                                                                                                                                                                          I don't have any traditional meal plans on the menu for today but I found a few interesting things at the Farmers' Market this morning which are the inspiration for brunch and dinner.

                                                                                                                                                                                                                                          Breakfast - scrambled duck eggs with bacon Cheddar. After linguafood's tragic duck egg experiences, I'm hesitant, but hoping these eggs are more enjoyable than the half dozen that tortured her :)

                                                                                                                                                                                                                                          Dinner - ground goat stroganoff with broccoli instead of mushrooms and Labne instead of sour cream.

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                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                            I'll be curious to hear how your duck eggs were! I sincerely hope you have a better experience :-)

                                                                                                                                                                                                                                            As for me, I put some frozen spinach in two ramekins last night, which I will season once I get my lazy-ass outta bed, crack a big fat (chicken) egg into them, add a spoon of creme fraiche, and bake in the oven (I still need to look at temps & time, however).

                                                                                                                                                                                                                                            Probably top with some hollandaise and crumbled bacon.

                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                              I highly recommend these duck eggs :) They were delicious. I didn't notice much of a difference from chicken eggs except that the yolk was pretty much the entire egg so they were quite creamy.

                                                                                                                                                                                                                                            2. re: fldhkybnva

                                                                                                                                                                                                                                              Had breakfast of two poached eggs over the last of my roasted ratatouille topped with a havarti slice. I'm newly obsessed with this combination.

                                                                                                                                                                                                                                              Had late brunch at SIL's where I did fine thanks to quiche (left the crust on the plate), prosciutto wrapped asparagus spears, smoked salmon with capers and whipped cream cheese that I rolled up and ate with a fork. Then slivers of some exceptional dessert.

                                                                                                                                                                                                                                            3. Baked eggs florentine. Not bad for a first attempt. I forewent the hollandaise and bacon. Sometimes, there is such a thing as too much of a good thing.

                                                                                                                                                                                                                                              The little pockets of crème fraîche, OTOH, were a nice addition.

                                                                                                                                                                                                                                               
                                                                                                                                                                                                                                               
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                                                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                                                  It was nice. Spinach and eggs are just made for each other.

                                                                                                                                                                                                                                                  1. re: mcf

                                                                                                                                                                                                                                                    It really is. I'm catching up on my LC reading and that looks so lovely.

                                                                                                                                                                                                                                                2. I made about 10 pounds of sausage this weekend, using a mixture of pork and chicken - one batch of cheddar jalapeno, one batch of spicy olive parmesan. DH will be having the rejects (a few pieces where the casings broke, plus the leftover bits, shaped into patties) for lunch today.

                                                                                                                                                                                                                                                  For dinner, I'm going to try out the Paul Prudhomme Cajun meatloaf recipe that gets so much love on the Home Cooking board. Pork rinds instead of breadcrumbs and either low-carb BBQ sauce or tomato sauce/paste instead of ketchup. I have to stop by the grocery store for eggs on the way home so I'll pick up a vegetable side then - roasted cauliflower or sauteed kale, perhaps.

                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                    Yum! I love the sound of spicy olive parmesan! I have that meatloaf recipe Pinned, I'd love to know what you think of it.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      The cajun meatloaf is FABULOUS. One of the best meatloaves I've made! I used half chicken, half pork, pork rinds instead of bread crumbs, BBQ sauce instead of ketchup, and added a little ricotta for extra lightness, but otherwise followed the recipe faithfully. I'm not sure the evaporated milk was really necessary, any dairy product would probably have worked just as well. The spicing in this is fabulous. I'll be making it frequently from now on!

                                                                                                                                                                                                                                                  2. Today's lunch was a slice of my first quiche - bacon, TJs unexpected Cheddar, and spinach with almond milk. Wow, I can't believe I've never made quiche thought without dairy milk or a crust it's sort of not a quiche but nevertheless...it was delicious!

                                                                                                                                                                                                                                                    For dinner, I defrosted some grass fed ground beef. I'm not sure what I'll do with it yet, but I'm pondering burgers wrapped in Romaine. I haven't had a burger in forever so sounds like a good idea.

                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      congrats on your first quiche! the possibliities abound.

                                                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                                                        Yea it was great and it worked really well with the almond milk.

                                                                                                                                                                                                                                                    2. Tonight will be an old faithful - chicken fajitas. I have LC tortillas for DH but I'll probably dump it over a salad for myself. Tomorrow I'm planning to use the last of my ricotta in another meatball recipe - the lamb ones I linked upthread, that call for almond meal (and use ricotta for a topping). I'll be interested to see how the texture compares to the fabulous ones from last week.

                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                        Well, life interfered and the meatballs got scratched last night in favor of leftovers (some Indian chicken in a cilantro-cashew sauce, VERY delicious!). A friend is coming for dinner on Friday, though, so I'm going to make the meatball mix tonight so they'll be ready just to pop in the oven/sauce on Friday night. She's dieting right now and avoiding gluten-containing carbs, so I'll just do some roasted veg and maybe a salad to go with.

                                                                                                                                                                                                                                                        For tonight, I've got a flank steak defrosting and a container of cherry tomatoes that should probably be used up, so I foresee a marriage of those two things in my future. I also unearthed some garlic scape pesto when I reorganized my freezer the other day, so it's entirely possible that will make an appearance.

                                                                                                                                                                                                                                                      2. We'll be having the grass fed short ribs I wasted in what turned out to be a really disappointing (I should have listened to my instincts) recipe involving red wine, coffee and not enough aromatics and stuff. I'll make rutabaga pureed and reduce the braising liquid after defatting and cross my fingers.

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                                                          Bummer about the recipe but I'm sure the ribs themselves will taste great, even if the sauce doesn't. Reducing works wonders, too.

                                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                                            Yeah, they were ok, since I avoided cooking them four hours at 300f as the recipe called for and said they should not be falling apart. HUH? I cooked them for 3 hours, warmed them up in the reduced liquid next day and they were tender but not falling apart. 4 hours???

                                                                                                                                                                                                                                                            I really missed all the herbs and the richness of my usual reduced sauce.

                                                                                                                                                                                                                                                        2. It's pork belly for tonight. It's my first encounter, other than bacon, and I'm using the fully cooked version from TJs. I'm thinking of either a simple salad with blue cheese vinaigrette or a kimchi stir fry.

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                                                                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                                                                            I tried it, but have little to compare it too other than a very cheffy version.

                                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                                              I'm hooked, it was so tasty. I decided to stir fry it with coconut oil, diced kimchi and shirataki noodles and then tossed it all in a ginger miso dressing.

                                                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                                                Pork belly is one of my favorite things - I've never tried a precooked one, though, I just do it myself. I may have to pick one up the next time I'm at TJs.

                                                                                                                                                                                                                                                                1. re: biondanonima

                                                                                                                                                                                                                                                                  I think fresh is my next adventure. Do you braise? I searched for recipes but they were all loaded with sugar.

                                                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                                                    I usually braise it and then slice it and fry or broil to get as much crispness as possible. What I braise in depends on my intentions for the final dish, but it's usually chicken stock, beer or wine, plus some aromatics, nothing too exciting. The real flavor comes once it's sliced and fried - I've glazed it with anything from herbs and Dijon to maple syrup and sriracha. I believe there's a recipe on Epicurious that details a nice overnight braising technique. I'll see if I can find it and report back.

                                                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                                                      Here it is - I've never made the cure mixture, but I have done the overnight braise with great results. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                      I usually take it out of the braising liquid in the morning, and then put it in the fridge with a weight on it, to get the meat and fat layers to come back together a bit. By dinnertime it's much easier to slice neatly. You can leave it in the fridge for several days at that point, too, until you're ready for it.

                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                          Pepperplated! (Sad that epicurious is no longer supported!)

                                                                                                                                                                                                                                                                          1. re: mcf

                                                                                                                                                                                                                                                                            It's not???? That sucks - I was planning to transfer my entire Epi recipe box over there at some point. I guess I'll just start moving recipes as I make them - transferring all 1,000+ by hand would be a nightmare!

                                                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                                                              I love PP, I'd pay for them to keep it up. :-(

                                                                                                                                                                                                                                                              2. I enjoyed a delicious salad for lunch - ground bison seasoned with chili powder served over arugula dressed in a Labne cumin dressing.

                                                                                                                                                                                                                                                                1. Grilled shrimp on a salad of romaine, red pepper, grilled eggplant and some fresh mozzarella for lunch today, with a fabulous green goddess-like dressing. Not sure what I'll do for dinner, though - probably keep it very simple and grill up some of the sausages I made last week, plus a vegetable of some type - I have some fennel and endive that were supposed to become a salad on Friday but didn't, so maybe they'll meet their fate tonight.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                    Your lunch sounds wonderful. I haven't had green goddess dressing for a long time...time I got back to that!

                                                                                                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                                                                                                      I was just thinking the same thing. Just yesterday, I added the herbs to my list for this week.

                                                                                                                                                                                                                                                                  2. Last night I made ratatouille (sort of a kitchen sink dish: plum tomatoes, cubanelle peppers, zucc, a tiny sweet potato, various mushrooms, celery, and eggplant), olive oil, spices.

                                                                                                                                                                                                                                                                    I was pleased with the taste but I think I mis-planned the eggplant. I kept it unpeeled and while it wasn't bitter, my thick slices turned to mostly mush. Would huge cubes help for next time?

                                                                                                                                                                                                                                                                    I winged Martha Stewart's recipe, and she does one-inch cubes so I think my slicing was my boo-boo.

                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                    1. re: pinehurst

                                                                                                                                                                                                                                                                      I find that eggplant just turns to mush with a long cook time, no matter how you slice it. Mcf posted recently about how she roasts her ratatouille/caponata rather than doing a stovetop cook - that might help, especially if you add the eggplant after the other vegetables have gotten started.

                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                        Definitely, night and day, plus much more concentrated flavors. If you want a wet ratatouille, just add some diced tomato later.

                                                                                                                                                                                                                                                                        The eggplant roasts along with everything at high heat, and I also leave the peel on it. You must have half sheet pans for it, though, and leave room between the pieces so they roast instead of steam. Not a lot of room, but a bit of air. They shrink up as they cook, too.

                                                                                                                                                                                                                                                                        I chunk the eggplant, maybe 1" or a bit more, that's pretty much the size of everything except the cloves of garlic or if I halve cherry or grape tomatoes.

                                                                                                                                                                                                                                                                    2. A big fat chuck-eye steak for my man and me, with a side or romaine, grape tomatoes & radishes with blue cheese dressing.

                                                                                                                                                                                                                                                                      Oh, and corn on the cob, but I am afraid that takes my meal out of the low carb realm (?). I couldn't resist....

                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                                                                                                                        But it may not take your day out of the low carb column...

                                                                                                                                                                                                                                                                        1. re: mcf

                                                                                                                                                                                                                                                                          Nah, one measly cob shouldn't "kill" me '-)

                                                                                                                                                                                                                                                                          Tartare and martinis tonight. I need a serious cleanse.

                                                                                                                                                                                                                                                                      2. Tonight's dinner was inspired by the chimichurri sauce that mcf posted about last week or so. It was planned for steak tomorrow but I couldn't wait so used it in a quick stir fry skillet meal tonight - diced chicken thighs, broccoli, TJs frozen bell peppers, all mixed up with the sauce at the end. Thanks, mcf! The sauce is great!

                                                                                                                                                                                                                                                                        1 Reply