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You bought your first Le Creuset pot...

boogiebaby Apr 10, 2014 04:41 PM

... it's 90 degrees outside, and you're trying to eat healthy and keep carbs to a minimum for health reasons.

What is the first thing you'd cook to break in your new pot?

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    autumm RE: boogiebaby Apr 10, 2014 04:53 PM

    Simmer up some chick peas for a big batch of hummus and the others can play their part in a grain salad. Warm cooking, cool eating!

    Otherwise, braise up a chuck roast with some beef stock, rubbed with italian herbs for Italian beef sandwiches. The extras freeze amazingly well too .

    And enjoy the new Le Creuset, it will be a joy for years to come.

    1. foodieX2 RE: boogiebaby Apr 10, 2014 04:54 PM

      poach a chicken with lemon and herbs for a cold chicken salad

      vichyssoise (too carby?)

      gazpacho

      curried creamy cauliflower soup-good hot or cold

      1. King of Northern Blvd RE: boogiebaby Apr 10, 2014 04:55 PM

        Pork Country ribs and a mess o greens..Just brown the seasoned ribs in a bit of oil and throw in as many greens(collards, mustard, dandelion etc) as you can fit. No liquid is needed as the greens release a lot of moisture. Simmer for a couple of hours.

        1. pdxgastro RE: boogiebaby Apr 10, 2014 04:55 PM

          Beans. They provide protein and complex carbs. Plus you can cook a whole batch and freeze the rest so you only have 1 hot cooking day.

          4 Replies
          1. re: pdxgastro
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            ratgirlagogo RE: pdxgastro Apr 10, 2014 05:44 PM

            I was thinking this too, especially about the "only 1 hot cooking day" part. The 90 degrees outside thing is kind of throwing me to be honest - I love my dutch ovens and cook in them all the time but not so much in that kind of heat.

            1. re: ratgirlagogo
              foodieX2 RE: ratgirlagogo Apr 10, 2014 05:53 PM

              Yeah it was the temp that got me. I immediately thought SHORT RIBS! then thought about turning on my oven for hours in 90 degree heat and then eating a steaming hot meal… ugh

              1. re: foodieX2
                biondanonima RE: foodieX2 Apr 10, 2014 06:08 PM

                Yeah, you definitely want a stovetop meal. Deep fry or stovetop braise?

                1. re: biondanonima
                  foodieX2 RE: biondanonima Apr 10, 2014 06:14 PM

                  I think a good cold soup you do with a hand blender. No need to turn on the stove at all!

          2. monavano RE: boogiebaby Apr 10, 2014 04:57 PM

            Chicken cacciatore.

            1. biondanonima RE: boogiebaby Apr 10, 2014 05:17 PM

              You might want to repost this in special diets if you really want to get low-carb answers.

              Personally, I love my biggest Le Creuset for deep frying. Buffalo wings! It's also great for braising - short ribs, pork shoulder? I use it as a stockpot sometimes too, so if you have any meat parts or veg trimmings hanging around, now is the time.

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                Gail RE: boogiebaby Apr 10, 2014 05:50 PM

                Pot roast

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                  stockholm28 RE: boogiebaby Apr 10, 2014 05:57 PM

                  Dorie Greenspan's Chicken in a Pot from "Around My French Table". It is the one on the cover of the book. You seal the pot with dough. Someone on this website recommended to substitute cheap pizza dough. It is a dish that requires a Dutch oven. Below is a link to the recipe.

                  http://online.wsj.com/news/articles/S...

                  2 Replies
                  1. re: stockholm28
                    foodieX2 RE: stockholm28 Apr 10, 2014 06:02 PM

                    Sounds wonderful! But would you make it in 90 degree heat?

                    1. re: foodieX2
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                      stockholm28 RE: foodieX2 Apr 10, 2014 06:30 PM

                      No, but I don't have a new Dutch Oven that I want to try out ...

                      I've made all kinds of out-of-season things when I wanted to try new equipment out.

                  2. Ttrockwood RE: boogiebaby Apr 10, 2014 06:17 PM

                    Puffed quinoa!! I just got my replacement stockpot from the awesome people at le cruset and the puffed quinoa is super fast-like less than five minutes! A little bit adds great texture to yogurt or salads and lower carb since a half serving is all you need.
                    http://healthyfamilycookin.blogspot.c...

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                      relizabeth RE: boogiebaby Apr 10, 2014 06:33 PM

                      http://www.nytimes.com/2011/08/03/din...

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                        SarahCW RE: boogiebaby Apr 10, 2014 07:31 PM

                        Oooh, I have a good one! Salmon Florentine--you fill it up part way with fresh spinach, put seasoned salmon fillets on the spinach, cover with thinly sliced lemons and garlic, then cover with more spinach, and top with really thick sliced tomatoes, seasoned with salt and pepper. The lid goes on, the pot goes into a 450 degree oven until the salmon is cooked. Yum, and the only carbs are the veggies.

                        1. iheartcooking RE: boogiebaby Apr 11, 2014 04:39 AM

                          That's definitely a pot for winter dishes, I don't use mine at all in summer but in my house we don't use the stove in summer due to lack of AC.
                          But oxtail stew is probably my favorite use of it. Rabbit stew a close second. Both are great over something starchy but you can skip that to keep it low carb.
                          We don't eat carbs much either but saucy dishes just need rice or noodles, IMO

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                            4Snisl RE: boogiebaby Apr 11, 2014 04:40 AM

                            Ratatouille or caponata. There are carbohydrates, but from vegetables. Bonus is that they are great leftover without heating!

                            1. JTPhilly RE: boogiebaby Apr 11, 2014 06:23 AM

                              Does you grill have a burner? I would make BBQ baked beans and keep that heat outside

                              inside - poach chicken (whole or parts) in lemon white wine and herbs
                              it wont make that much heat as most of the poaching is done off-flame after it comes to simmer and makes good use of the heat retention properties of the iron-

                              cool chicken and use in refreshing salad

                              or just use it as an ice bucket/wine chiller til winter rolls around ;)

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                                foreverhungry RE: boogiebaby Apr 11, 2014 06:49 AM

                                Stovetop braised chicken with lemon and tarragon.

                                Stovetop braised green pork chili.

                                Curried lentils.

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                                  carrytheone RE: boogiebaby Apr 11, 2014 07:26 AM

                                  Excellent topic though it is kind of creepy. I just got a lodge 6qt pot and it hit 90 outside yesterday.

                                  3 Replies
                                  1. re: carrytheone
                                    h
                                    Hobbert RE: carrytheone Apr 11, 2014 07:33 AM

                                    How is it creepy?

                                    1. re: Hobbert
                                      rudeboy RE: Hobbert Apr 11, 2014 10:25 AM

                                      Maybe one of those posts intended to transcend 400 replies?

                                    2. re: carrytheone
                                      boogiebaby RE: carrytheone Apr 11, 2014 01:18 PM

                                      Why is my topic creepy? Ironic for you perhaps, but creepy?

                                    3. boogiebaby RE: boogiebaby Apr 11, 2014 01:19 PM

                                      That's why I'm torn - it's hot, so I don't want to run the oven for a long period of time, but I still want to use my pot. :)

                                      I finally decided to take it easy and make chicken curry for dinner tonight. Stove top, so I won't be heating the whole kitchen up. I think I'll have to save all the short rib/braising/slow cooking ideas for a rainy day!

                                      Thanks everyone!

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