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What's for Low-Carb Breakfast, Lunch or Dinner? #4

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We hit 400+ on the old thread so here we are, starting a new week with a new thread! I made a fabulous pork belly sous-vide yesterday, but it was paired with decidedly NOT low-carb peanut-sesame noodles, so I'm back on the straight and narrow today. Pepperoni and swiss scrambled eggs for brunch, and dinner is still sort of TBD - I got hungry around 4pm and sauteed up a mess of shredded Brussels sprouts in the fat leftover from the belly - added just a touch of the leftover peanut sauce too. DIVINE! I may not need to eat again, but if I do, it will likely be something with chicken thighs.

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  1. Hope all the women on this board who are moms/grandmas/aunties are having a great day!

    The shredded Brussels sprouts sound luscious! We're having a very simple supper---grilled chicken breasts (olive oil, salt, pepper) and string beans sautéed with olive oil, s, p, and some garlic. Later on I'm going to have a couple of very dark chocolate squares and coffee (H will have decaf)

    4 Replies
    1. re: pinehurst

      Lately I've been nibbling a bit at completely unsweetened (baking) chocolate - you know, in small bits, it's really very good and strangely satisfying - !

      1. re: sandylc

        If you enjoy baking chocolate, you should try getting your hands on some Michel Cluizel Noir Infini - it's 99% cacao, and it is INCREDIBLE.

        1. re: biondanonima

          Where do you usually buy it? I thought I didn't like chocolate until I tried the super dark stuff.

          1. re: fldhkybnva

            I've found it at nicer markets in NYC, like Fairway and Zabars, and I've also ordered it online from chocosphere.com. They have a GREAT selection and their prices are fairly reasonable.

    2. Grilled salmon and sauteed spinach with just a few white beans for texture for lunch today - it was a fairly small portion, though, so I anticipate a handful of nuts and/or a piece of cheese in my future for a snack. Dinner is TBD, but DH was mumbling about needing to eat deli turkey for dinner all week (his trainer recommends lean meat in the evening), so I may just make some sausages for myself. Quiche has been sounding good too...maybe sausage and mushroom quiche (crustless)!

      3 Replies
      1. re: biondanonima

        I've been loving quiche recently. It's been lunch for the past 3 wees.

        1. re: fldhkybnva

          Well, the quiche didn't quite happen, but I did enjoy a quick omelet with swiss and herb-garlic roasted mushrooms, plus some chicken-artichoke sausages with TJ's dijon mustard. That mustard has some BITE! Quite a satisfying dinner.

          1. re: biondanonima

            I agree, the mustard is not messin' around.

      2. Breakfast today: spinach and crème fraiche omelet. Lunch: microwave steamed snow peas and leftover apple/chicken sausages. Dinner: taco salad w/o the chips.

        Getting a little bored of eggs for breakfast.

        5 Replies
        1. re: tcamp

          I eat dinner for breakfast, or quiche, or breakfast pizza on a low carb tortilla.

          lately I've been wanting scrambled eggs a lot, often with cream cheese.

          1. re: mcf

            Okay....do you incorporate the cream cheese into the egg when beating the eggs? Does it melt down? This fascinates me. I've added cream, whole milk and sour cream to scrambled eggs (not all at once ha) but never cream cheese.

            Late reaction reply---48 hours off.

            1. re: pinehurst

              I make this all the time - I used whipped cream cheese and incorporate right at the end of cooking, so the cheese melts a little but not all the way. Great with chives.

              1. re: pinehurst

                I beat the eggs separately, place in pan, wait a little bit, then dump in the cream cheese (I also use the whipped kind), and swirl around until it melts.

                Tastes great with chopped up ramps also folded in!

                1. re: pinehurst

                  I don't do it often, but I break the eggs into a not yet hot pan, lightly fork whisk and add a bit of whipped cc when they're about half done. I cook over a fairly low temp. It's kind of tricky knowing that the egg is done when the whole thing looks and feels like it isn't. Fresh herbs are nice.

            2. Tonight's dinner is an adventure for me - Filipino goat adobo. We'll see how it goes. I didn't plan well so I just started simmering. Thankfully I'm not too hungry yet.

              1. I generally skip out on breakfast but lunch today was left over dry rubbed ribs followed by a dinner of pho (sans noodles) from my favourite joint.

                Tomorrow's lunch will be Roast beef tossed with sushi ginger, wasabi and green beans.

                1. Breakfast today: 2 slices of bacon, eggplant diced and sautéed in bacon fat, then topped with the chopped bacon, big handful of chopped herbs, and a fried egg.

                  2 Replies
                  1. re: tcamp

                    That sounds awesome. I should eat more eggplant!

                    1. re: tcamp

                      hmm, i have some bacon fat in the fridge and that sounds like a great combo!

                    2. Spicy pork belly and a larb salad from the Thai place for lunch, both delicious. Rich though - not sure I'll be up for any dinner at all! I'm going to visit a friend who's recovering from surgery after work anyway, so I may just grab a snack at home afterwards and call it good enough. I'm already planning tomorrow's dinner, though - a coconut fish curry, with garam masala-roasted cauliflower!

                      1 Reply
                      1. re: biondanonima

                        This was a big hit, and very quick/simple for a weeknight. Leftovers will likely be dinner tonight!

                      2. Mother's Day lunch - I got taken out. Iceberg wedge and 1/2 a dozen oysters (and a cocktail). Dinner (I made for my mom) grilled leg of lamb, grilled artichokes, salad and green beans (and dessert).

                        I've been suffering from some stomach issue this week, so my diet has gone to crap...

                        1. made a creamy dijon dish but subbed chunks of pork tenderloin because it was in the freezer. used a head of roasted garlic whizzed into the cream to bulk it up and add flavor. sauteed baby kale and roasted brussels will be a "bed" to catch all the yummy sauce.

                          also roasted some asparagus and red peppers to pair with slices of ham and swiss cheese for crepes. i will adapt a cream cheese pancake recipe minus stevia and spices.

                          1. A coworker and neighbor gifted me a NC BBQ sauce with literally 1 g carbs per serving...I've never seen such a thing! I'm so happy and it was the perfect gift for me. Tonight's dinner will be pork belly with sauteed cabbage all finished with a few Tbsps of the sauce.

                            6 Replies
                            1. re: fldhkybnva

                              white bbq sauce, which is mostly mayo, is usually 1 g carb but the stuff you mentioned sounds interesting. i can't remember which is carolina style-- the mustardy kind?

                              1. re: dinaofdoom

                                Vinegar, isn't it?

                                EDIT: But I guess I've seen the mustard there, too!

                                1. re: sandylc

                                  Both are typical of various NC style sauces.

                                2. re: dinaofdoom

                                  White? It's the mustard kind. I've never had white BBQ sauce, what region is it from?

                                  1. re: fldhkybnva

                                    alabama: http://www.southernliving.com/food/ho...

                                    1. re: dinaofdoom

                                      Wow, I've never seen that before. Even before low carb livin', I didn't really enjoy tomato based BBQ sauces. I am going to try this, thanks.

                              2. had cravings and resisted the urge to eat carbs by making my first low carb (and gluten free) mug cake. soooo good!

                                1. Posted on the wrong thread!

                                  Lunch, "It's the end of the week but it's too hot to go grocery shopping edition" - cottage cheese with crumbled bacon. Fantastic.

                                  4 Replies
                                  1. re: Savour

                                    Ooh, I have yet to try that! I love both.

                                    1. re: mcf

                                      I used to put flaky sea salt, scallions, and tomatoes on cottage cheese for a nice savory snack.

                                      1. re: kathryn

                                        Mmm, you guys are giving me new ideas for a batch of ricotta I'm planning to make tomorrow.

                                        1. re: kathryn

                                          It's great with farmer's cheese, too! Spring salad.

                                    2. Tonight was homemade chicken/olive/parmesan sausages with sauteed Brussels sprouts - I ate mine straight, DH put his on LC toast and topped it with a sunnyside up egg. I've also been nibbling non-stop on Cabot 3-year aged white cheddar - it's so addictive.

                                      1. Little Shiitake is back to well and running amock as a kitten should. I'm stoked! I don't have children but I think I just had a glimpse of what it's like when your child is sick. Phew...I hope he'll continue to recover.

                                        My elation led me right into Whole Foods. I was only there to pick up my weekly pastured eggs, but I couldn't resist the U12 shrimp so that's what's for dinner. Shrimp scampi with Wegmans Bearnaise butter and steamed broccoli. I might toss in some Shirataki noodles as well for filling purposes and mostly because I like them and haven't had them in a few days. Dessert will be macadamia nuts and few bits TJ's Dark Chocolate Lovers' chocolate.

                                        Lunch will be what I intended for dinner last night until I realized I didn't have any eggs - scrambled eggs with TJs Korean BBQ "inspired" chicken sausage.

                                        3 Replies
                                        1. re: fldhkybnva

                                          "my elation led me right into Whole Foods..."

                                          You're right! Some of us shop/cook/eat food to commemorate all emotional states. I hit the farmers market this morning, then came home and sauteed up a big pan of broccoli rabe, garlic, and red pepper flakes. Burger on the side. Yum.

                                          Glad to hear kitty is feeling better.

                                          1. re: tcamp

                                            It's so true, and once I accepted that and decided it wasn't completely strange (those who don't get it like to mock), I am much more at ease. I even look forward to my weekly grocery shopping errands, walking around in the great expanse of a store is somehow therapeutic to me. It's one of few times in the week that my world is quiet and I can stroll slowly and think.

                                            Yum! Your farmers' market inspired meal sounds great. I'm looking forward to the market tomorrow. I don't think I've ever had broccoli rabe, strangely enough.

                                            1. re: fldhkybnva

                                              I actually put my children in day care this weekend to get the privilege of shopping alone. It was bliss. (The two year old is particularly difficult these days.

                                        2. I never did get around to eating the leftovers of the fish curry I made last week, so I will check and see if that's still edible for tonight's dinner, accompanied by some sauteed red cabbage, perhaps. If not, I'll cook up some sausages or a flank steak. DH is going out for work and has already chosen a nice steak and salad from the menu so he's set!

                                          1. Tonight was a shaved fennel, orange (just a few segments) and romaine salad with blue cheese for me, aged gouda for DH plus a sherry vinaigrette. Really refreshing. I grilled up some homemade cheddar-jalapeno sausages to go with it - really fabulous, simple meal.

                                            We're heading up north for the weekend and I'm trying to make a list of low-carb treats to bring with me. I'm planning to make a batch of homemade ricotta, bring a batch of my olive-parmesan sausages and a big batch of peanut sauce for various grilled meats and possibly a tofu/vegetable salad I'm contemplating. Any other fabulous ideas?

                                            16 Replies
                                            1. re: biondanonima

                                              Theo 70% dark chocolate with sea salt and almonds, my new passion. Armenian string cheese with negri seeds from that big Indian market in Hicksville, not Patel, Alpan or something?

                                              Have a great trip!

                                              1. re: mcf

                                                I love that chocolate

                                                1. re: mcf

                                                  Hm, I haven't seen Theo brand, I'll have to have a look. I generally find 70% a little too sweet - I prefer 85% or so, but with salt I'll bet it's nicely balanced.

                                                  1. re: biondanonima

                                                    Yep and it has a really kind of red wine finish. 70% is lower than I usually go, too, but I've found some higher % too sweet and some awful... the varietal must matter a lot.

                                                    I also like Chocolove 55% with sea salt, and 55% is way out of my comfort zone, which is usually, 72-95 depending on what I'm eating.

                                                    1. re: mcf

                                                      Yes, there are some 85% that are downright awful (Lindt, much?). I like the Ghirardelli 86% Midnight Reserve well enough, and it's pretty widely available, so it's kind of my default if I haven't been to a nicer market in a while. The Fairway and Zabars both have a pretty good selection, though.

                                                      1. re: biondanonima

                                                        How do you feel about the Trader Joe's 85% bar?

                                                        1. re: Savour

                                                          I love that bar and I don't even like chocolate that much

                                                          1. re: Savour

                                                            I haven't had it, actually - I buy their 72% pound plus (which is Callebaut) all the time, but I didn't know they had an 85%. I will look for it next time I go!

                                                          2. re: biondanonima

                                                            I like the new Godiva (reformulated a few years back) 85% and Ghirardelli is surprisingly good. Fairway used to carry their 72% dark chips, then I got them on amazon, now I think they're gone.

                                                            I love Chocolove 73 and 77%.

                                                            1. re: mcf

                                                              I haven't tried the Godiva - I'll have to grab one next time I see it. I like Chocolove too - their chili/dried cherry/dark chocolate bar is DIVINE (too sweet for regular consumption, at 55% I think, but a delicious occasional treat!).

                                                              1. re: biondanonima

                                                                Valrhona's 85 percent is good too.

                                                                1. re: Teddybear

                                                                  You know, I'm not a fan of Valrhona chocolate AT ALL, which is a bit of a problem because pretty much every fine dining restaurant in NYC uses it in their chocolate desserts. It's gotten to the point where I ask them what they use before I order, because I just find the flavor of Valrhona to be way too acidic.

                                                                  1. re: biondanonima

                                                                    Yes. me too. Also, the texture, like Lindt, not pleasing.

                                                                    1. re: mcf

                                                                      To each her own. I find the texture creamy and the taste rich. I used to be a big fan of Green and Black's fruit and nut bar, but alas can no longer eat it.

                                                                      1. re: Teddybear

                                                                        Texture, like flavor, is definitely a highly individual thing.

                                                      2. re: mcf

                                                        My new fave is alter Eco 85%

                                                    2. Last night and tonight will be a repeat of the goat adobo from last week.

                                                      Monday night was a marmite and butter basted chicken...yum!

                                                      I'm on vacation which means I'm home to make lunch and enjoying scrambled eggs daily. I'm actually working on this vacation, talk about brain food, keeps me going all day.

                                                      2 Replies
                                                      1. re: fldhkybnva

                                                        Marmite and butter basted chicken! Me like the sound of that.

                                                        Just blend, slather and bake?

                                                        1. re: tcamp

                                                          Yup http://www.thegreedygirls.com/roast-c...

                                                      2. Cheese crisps aka "frico" dipped in a small amount of reduced sugar ketchup.

                                                        4 Replies
                                                        1. re: kathryn

                                                          What's your frico method? I suck at making them. It seems so simple but just doesn't work out.

                                                          1. re: fldhkybnva

                                                            A slice cheddar on parchment paper. Cut into four squares. Microwaved right on the rotating plate. 1 minute works for me but I have a pretty strong microwave.

                                                            1. re: fldhkybnva

                                                              I use a non-stick skillet and cover the bottom of the pan with a thin layer of grated parmesan or cheddar. Cook until it browns and releases easily from the pan on the first side, then flip and cook briefly on the second side, just to brown it a little. Let cool and then break into pieces.

                                                              Cheddar releases a TON of oil, so I usually pour it off either between batches or at the flipping point. Parmesan doesn't release much oil so no need to drain.

                                                              1. re: fldhkybnva

                                                                I buy the pre-shredded parmesan cheese at Trader Joe's and follow this "recipe". I use the back of a mini-muffin tin to shape them into little cups. I made them last year for my July 4th party and filled them with salad and they were a huge hit.

                                                                http://duhlicious.com/2010/07/parmesa...

                                                            2. Last night was a big sort of chef salad with romaine, HB eggs, grilled chicken, cucumbers, blue cheese, kalamata olives, and boiled potatoes. I ate around the potatoes. Mostly.

                                                              This morning, mushrooms browned in butter, sautéed spinach, fried egg.

                                                              1. Lunch will be scrambled eggs with TJs fully cooked carnitas (great stuff, btw).

                                                                Steak is on the menu for dinner. Flank steak sauteed with baby bok choy, butter and soy sauce and served with a Japanese-style white sauce

                                                                1. Made a low carb dinner with my Costco haul of ground bison, organic greens (spinach, kale, etc) cauliflower florets.

                                                                  Menu:
                                                                  *Bison meatloaf
                                                                  *Greens sautéed with garlic slivers
                                                                  *Pureed cauliflower with cream, butter and wasabi horseradish (ok substitute for mashed potatoes)

                                                                  Bison meatloaf recipe adapted from http://paleoporn.net/paleo-meatloaf-b...

                                                                  1. Last night was Halal cart style chicken served salad style.

                                                                    For tonight, I'm torn between pork belly or cauliflower casserole. I guess I'll decide how I feel when the time comes...

                                                                    1 Reply
                                                                    1. re: fldhkybnva

                                                                      That's what we're having tonight! I've found if I saute some cabbage with butter, turmeric and cumin, I like it better than over rice.

                                                                    2. At the local clam shack we will order lobster BLT no toast.

                                                                      1. Last night was dinner out; Baigan bharta, bhindi masala, Cauliflower Manchurian style (dry), chili lamb, mixed grill (tandoori, seekh kebab, malai kebab) with lots of heat.

                                                                        1. Grass fed strip seared in ghee and sour cream and chive mashed cauliflower.

                                                                          1. Just back from a weekend at a friend's lake house up north - lots of great grilled meats and fresh vegetables to be had. There was a good bit of non-LC cooking going on as well, but I wanted to share a sleeper hit recipe that could easily fit into a low-carb plan with some tweaks - a strawberrry-rhubarb salad with mint from Bon Appetit: http://www.bonappetit.com/recipe/stra...

                                                                            Everyone was a bit turned off by the idea of raw rhubarb but one bite and they were hooked. I think the sugar in the dressing could easily be replaced with Splenda or another AS, and if your strawberries are extra sweet you might be able to halve the amount. I used slivered almonds instead of hazelnuts and it was perfection. Fresh rhubarb is just SO refreshing!

                                                                            1 Reply
                                                                            1. re: biondanonima

                                                                              I love rhubarb and berries, cannot wait to try this, thanks! I have both in the house, but didn't use the rhubarb, so it's cut wrong for this and is in the freezer.

                                                                            2. Chocolate Maple Bacon Peanut Butter Candy (inspired by Elvis, "Fat Bombs"):
                                                                              1/4 c. bacon fat, melted
                                                                              1/4 c. coconut oil, melted
                                                                              3 tablespoons Truvia baking blend
                                                                              3 tablespoons peanut butter, melted
                                                                              3 tablespoons cocoa powder
                                                                              1/2 tsp. maple extract

                                                                              Mix well, pour into mini muffin silicon mold, freeze. Keep frozen and pop them into your mouth directly when ready to eat (otherwise the coconut oil won't stay solid).

                                                                              Makes 12 pieces.

                                                                              2 Replies
                                                                              1. re: kathryn

                                                                                Wow what a combination, I never would have thought to add bacon grease and maple extract to fat bombs. I'm not the biggest fan but keep a full supply in the freezer for SO and tough workout days when I need calories but lack cooking energy.

                                                                                1. re: fldhkybnva

                                                                                  I just made a new batch with caramel extract instead of maple, and yum. These are addictive. I might up the bacon grease next time, too. Sweet, nutty, chocolatey, salty...

                                                                              2. Did anyone barbecue this weekend? We had sausages instead of hamburgers, and I made a broccoli slaw and a pea salad (not exactly low carb, but could be worse) to go along. We won't discuss the piece of birthday cake I also had ...

                                                                                4 Replies
                                                                                1. re: Savour

                                                                                  Happy birthday, belatedly! I won't discuss the miniature flourless chocolate cake and mini cannoli cake DH and I shared for his birthday this past weekend, either.

                                                                                  Yes, I grilled, but his favorite thing is burgers, plain old burgers with the works.

                                                                                  Flatout makes these, really handy and keeping the fold intact means no dripping or sliding out: http://www.flatoutbread.com/products/...

                                                                                  1. re: mcf

                                                                                    Not my birthday - my son's. The good news is I had one piece of cake after dinner Monday and brought the rest to my office yesterday where it was promptly devoured by other people.

                                                                                    I've been eating burgers on lettuce wraps - In-n-out "Protein Style." It's messy, but pretty good. I don't miss the bun. Much.

                                                                                    I've been on a new "diet plan" this week (to get me back on the straight and narrow - I've been backsliding a lot this month with work and travel and celebrations) that involves meals having at least 20g protein (not usually tough to meet, and snacks having at least 10g protein (a lot harder for me).

                                                                                    Any ideas of snacks? Nuts are a good supplement, but I don't usually want to eat enough nuts for 10g protein. I've been eating Quest bars (1/2 a bar has 10 g protein), hard boiled eggs, and sometimes cheese (sometimes some cheese with some nuts). Any other suggestions? I'm not a fan of most lunch meats.

                                                                                    1. re: Savour

                                                                                      Salmon jerky - the kind I like has 9g of protein, and no carbs
                                                                                      Deviled eggs - for variety if you get tired of hard boiled eggs
                                                                                      Smoked salmon with cream cheese on cucumber rounds - 2 oz of smoked salmon will get you to 10g of protein
                                                                                      Frico (cheese crisps) & reduced sugar ketchup - I like to microwave 2 slices of cheddar, divided into 4 squares, on parchment paper
                                                                                      Almond/peanut/cashew butter - 3T of almond butter is about 10g of protein
                                                                                      Flackers brand flax seed crackers - 12 crackers will get 10g of protein, and a ton of fiber
                                                                                      Pork rinds
                                                                                      Pepperoni / salami slices
                                                                                      String cheese
                                                                                      Tuna / egg salad
                                                                                      Shrimp with low carb cocktail sauce (reduced sugar ketchup + lemon + horseradish + Worcestershire sauce)

                                                                                      1. re: Savour

                                                                                        For me it's usually nuts or cheese. But a small tin of tuna might do, or some smoked salmon wrapped around cream cheese and capers. Smoked fish spread that you make from kippers or smoked brook trout from Ducktrap?

                                                                                  2. Pork belly and ground turkey sauteed with portobello mushroom and Romaine lettuce. I think I'm hooked on pork belly.

                                                                                    1. Ina Garten's roasted shrimp scampi, with a sub of Mary's Gone Crackers and almond crumbs subbed for Panko, arugula salad with grana and lemon evoo dressing (my spring obsession two years in a row), and golden soybean spaghetti.

                                                                                      4 Replies
                                                                                      1. re: mcf

                                                                                        I know you enjoy the soybean spaghetti -- I'm wondering how long you cook it. The few times I've tried it, the texture has been off-putting. But if it can be saved, I'd love to know.

                                                                                        1. re: Teddybear

                                                                                          This brand is not gritty and bitter like others, which I wouldn't touch with a ten foot pole. I cook it about 6 minutes, but longer makes the texture smoother. It's not just like wheat, but it's the best sub, other than wheat based Carba Nada (not low carb, really, but very low glucose increase for me) we've found. We've adapted to it, over time.

                                                                                          I also salt the cooking water well.

                                                                                          1. re: mcf

                                                                                            I've got the same brand -- have tried all three varieties without much luck. But will give it another go . . . but hard for an Italian American to find a suitable sub.

                                                                                            I do better with spaghetti squash and kelp noodles as my expectations are not as high.

                                                                                            1. re: Teddybear

                                                                                              LOL... nothing is ever just like semolina, but I don't miss it any more. Wouldn't use the soy, either, but for DH liking noodles sometimes. I think the mung bean noodles cook up with a more pasta like texture, but DH doesn't like those at all.

                                                                                              You might like Carba Nada more. Not low carb, but very low spike for me and other diabetics I know. Everyone is dfiferent, of course.

                                                                                      2. Last night was my take on Larb - I had some very lean ground pork (purchased accidentally - I don't care for lean ground meat, generally) that needed saving, so I sauteed it in plenty of coconut oil with a finely chopped onion and red pepper, then added a copious amount of Mae Ploy red curry paste, a bit of fish sauce, some Sriracha and lots of lime juice. Finished it with a big handful of chopped cilantro and served in lettuce leaves. Fabulous and faster than ordering from my local Thai place.

                                                                                        1 Reply
                                                                                        1. re: biondanonima

                                                                                          Yum. I have ground pork and everything else for this on hand so it will be dinner while the rest of the fam has pizza.

                                                                                        2. Chicken cordon bleu-ish skillet meal - diced chicken sauteed with ham all mixed with a cheese sauce using TJs Cheddar-Gruyere cheese, cream cheese and likely a splash of heavy cream. I forgot to eat lunch today so calories will be needed :)

                                                                                          1. I indulged in a huge, greasy (bunless, of course!) cheeseburger with cheddar, bacon, jalapenos, a bit of guac and blue cheese salad dressing for lunch - happy Friday to me! Dinner will be a little less of a fat bomb - likely a qeema-like preparation of ground lamb, served with sauteed cabbage.

                                                                                            I'm also making a couple of cakes tonight for a friend's birthday party tomorrow, which are decidedly NOT low-carb. The party, however, is a BBQ and I know my friend will have MOUNTAINS of smoked meat, plus plenty of interesting salads and sides. We'll see if I can resist tasting my cake creations. Usually once I've gone through the trouble of making and decorating a cake, I couldn't care less about eating it!

                                                                                            8 Replies
                                                                                            1. re: biondanonima

                                                                                              Would they mind a coconut flour cake sweetened with Truvia or Splenda? I made a chocolate coconut flour cake w/ chocolate sugar free frosting for my husband's birthday, and made it low carb that way.

                                                                                              1. re: kathryn

                                                                                                The people I'm cooking for aren't low-carb - if they were, I probably would have done an LC cheesecake (which, IMO, is the one type of cake that is really just as good without sugar). Coconut was a no-go flavor for the bday girl anyway. And honestly, I get more enjoyment out of making the cake than I do eating it!

                                                                                                1. re: biondanonima

                                                                                                  It is one of two; flourless chocolate cake or a boule de neige is a no compromise cake as well.

                                                                                                  At Kitchen a Bistro in St. James they make a great crumb cake that's flourless... it seems to be almond flour with cocoa and ground chocolate in it. Also good, but I have not experimented yet.

                                                                                                  1. re: mcf

                                                                                                    Oh yeah, I love flourless chocolate as well, although I find it harder to adequately sweeten chocolate than cheesecake filling (using AS only - if you allow the sugar in 70% chocolate, it becomes much easier).

                                                                                                    1. re: biondanonima

                                                                                                      That's true, but I use a higher one, then blend sweeteners to taste. Not as totally low carb as cheesecake is. I make it with ginger in an almond meal crust to come as close as I can to the ginger snap crust I used to use.

                                                                                                      1. re: mcf

                                                                                                        mcf, fresh or dried ginger?

                                                                                                        1. re: magiesmom

                                                                                                          I use ground ginger for ease of distribution and for avoiding addition of water to an already soft almond meal crust, but will need to try fresh one of these days.

                                                                                                          I also use Diabetisweet brown for its graham crackery flavor in the crust.

                                                                                                          1. re: mcf

                                                                                                            Thank you. That makes sense.

                                                                                            2. I've been so out of cooking mode for the duration of this remodel, now coming down to last minute punch list items and (finally!) painters pulling it all together.

                                                                                              But since they're all here today, I've prepped a strawberry/rhubarb cobbler using tagatose (new to me, film at 11) and erythritol and almond meal and chopped pecan topping. Will bake it during dinner.

                                                                                              We'll have flounder with feta and spinach stuffing, some pine nuts and Greek oregano and share a v. small garnet sweet potato between us. Probably some arugula salad for me.

                                                                                              I'm also craving some ali nazik that someone from here posted a link to, will make it in the coming days.

                                                                                              1 Reply
                                                                                              1. re: mcf

                                                                                                I don't know if I posted the link but Ali Nazik is my FAVORITE thing to order from the Turkish place near my office. SO good! I foresee an order from there early next week!

                                                                                              2. My new favorite quick dinner - cauliflower casserole tonight with ground grass fed beef, Collier's cheddar, bacon and chives

                                                                                                1. I had a "take out" lunch from a local shop that I toted to work: tabbouleh minus the wheat with extra red onion, and grape leaves stuffed with seasoned ground lamb.

                                                                                                  I have decided that I could eat a bathtub full of tabbouleh. I love that stuff.

                                                                                                  3 Replies
                                                                                                  1. re: pinehurst

                                                                                                    Is tabbouleh without wheat just tomatoes and herbs? Or do they add something else to it to bulk it up?

                                                                                                    1. re: biondanonima

                                                                                                      It was the parsley cut with chopped red onion (still crispy, which was nice) and what I believe to be chopped Roma tomatoes. And liberal amounts of lemon juice. Not sure what for herbs, but they were in there too. This blend had lots more onion/tomato than normal but the lady in the shop was making a HUGE batch for Fri/Sat night takeout crowd, and she was nice enough to leave the bulgur out of mine. Problem with eating it at work is that I have the dreaded "Parsley teeth" til I run to the bathroom and brush/floss.

                                                                                                      1. re: biondanonima

                                                                                                        Real tabbouleh is supposed to be almost all parsley. That's how Ravagh makes it, and my Lebanese friend. Lots of it. NO STEMS. Serious prep!

                                                                                                    2. Really good dinner tonight. Grilled chicken thai salad and red cabbage/peanut slaw. Bonus that I didn't need to heat up the kitchen at all.

                                                                                                      1. Another rendition of chicken cordon bleu - ground veal, cream cheese, Applegate ham, TJ's Cheddar and Gruyere Melange cheese with Shirataki noodles.

                                                                                                        1. Smoked a 4 lb red wattle pork rib roast that Heritage Foods sent me for free with an order for two hours, now have it finishing up with a litltle vinegary bbq sauce. Cole slaw and a small container to split of sweet potato salad. Have leftover strawberry rhubarb cobbler for dessert.

                                                                                                          4 Replies
                                                                                                          1. re: mcf

                                                                                                            Uh leftovers? I'm drooling!

                                                                                                            1. re: fldhkybnva

                                                                                                              :-) Me, too. Still waiting to eat, cooking it low and slow. Smokey smell is yummy. :-)

                                                                                                            2. re: mcf

                                                                                                              Yum! There's nothing better than smoked meat, and pork is my favorite of all meats to smoke!

                                                                                                              1. re: biondanonima

                                                                                                                If there's anything better, it's that dark, seasoned and smoked top layer of fat! Red wattle is my new favorite pig... brought it to 140-145 internal temp. Juicy but not greasy, really tender and smoky and clean tasting.

                                                                                                                For a pig. ;k-)

                                                                                                            3. Last night's dinner was classic California summer meal: grilled Santa Maria style tri-tip, Caesar salad (no croutons) and grilled corn on the cob elotes-style, but my children are corn piggies so I only had half an ear.

                                                                                                              1. DH was having a hankering for burgers this weekend, and despite all the smoked and grilled meat at the party there wasn't a burger in sight. So, burgers are on the menu for tonight - I'm going to try cooking them sous vide for 45 mins or so at 130, then a quick sear. Possibly some caramelized onions to go on top, although those are a bit carb heavy. I still have some fresh rhubarb so I could throw together a quick rhubarb relish instead.

                                                                                                                While those are working, I've got some radishes and radish greens that I'm planning to saute - this will be a new preparation for me, as up till now I've only had them raw or pickled. Perhaps a salad, too, just in case we don't care for the radishes.

                                                                                                                3 Replies
                                                                                                                1. re: biondanonima

                                                                                                                  How about a caramelized onion and bacon "jam" for the burger topping?

                                                                                                                  1. re: biondanonima

                                                                                                                    Sauteed radishes were not entirely a win. I just cooked them in a bit of chicken fat with garlic, and there was definitely something missing. A squeeze of lemon helped, but not enough. The radishes have a sort of turnipy flavor once cooked, and I'm not a huge turnip fan. I would make them again, but I think they need a proper sauce (a vinaigrette of some kind) and maybe some caramelized onions to add a little depth of flavor. DH was more of a fan than I am, but then again he likes turnips more than I do.

                                                                                                                    The burgers, on the other hand, were FABULOUS. Even made with semi-crappy supermarket ground beef. I can't wait to try this with my own house grind.

                                                                                                                    1. re: biondanonima

                                                                                                                      I like radishes sliced and slowly cooked stovetop in lots of butter. Add some soy sauce or marmite at the end.

                                                                                                                  2. Cooked a 1.25 lb dry aged ribeye sous vide for a few hours, at 135 F. Seared one minute on each side on our new cast iron pan (first time using it!). Served with steamed broccoli & mashed cauliflower.

                                                                                                                    1 Reply
                                                                                                                    1. re: kathryn

                                                                                                                      Yum!

                                                                                                                    2. Ground goat stroganoff with a bacon assist.

                                                                                                                      1. Quick tofu stir-fry with TJ's extra firm tofu last night - that stuff is so firm it really almost feels like eating meat. I normally don't make meals without meat but this was actually plenty filling with the tofu. I'm back to meat tonight, though - qeema with pickled radishes is on the menu!

                                                                                                                        2 Replies
                                                                                                                        1. re: biondanonima

                                                                                                                          i had to google that! sounds tasty.

                                                                                                                          1. re: dinaofdoom

                                                                                                                            It really was, although I added too many tomatoes to this batch. DH is having the leftovers for lunch and I"m jealous!

                                                                                                                        2. Last night - lettuce wraps - jalapenos and grass fed beef cooked in a little bacon grease with fish sauce and lime juice, topped with cilantro and a few peanuts in iceberg. Easy and a great summer meal.

                                                                                                                          1. You should never visit the salad bar at work when you're hungry. :-/

                                                                                                                            Traffic was a beast due to rain/accidents this am, so my plan to meet a coworker for bfast was canned. I did get coffee, thank heavens.

                                                                                                                            Fast forward to 11:30 and I was distractedly hungry. I was the first to the salad bar downstairs, and got the following: broccoli; spinach; feta; sunflower seeds; cukes; pepperoncini; buffalo-style firm tofu (purty good!), radishes, olive oil, S&P. I'm good til 5, and my disposition is better.

                                                                                                                            1. I've been looking forward to tonight's dinner all week - dry-brined roasted chicken! I picked up a 3.5lb chicken on Monday and spatchcocked it, then salted it and sealed it up tight in a ziploc (submerged it in water to get ALL of the air out). I took it out yesterday to find almost NO liquid in the bag - it reabsorbed all that salty goodness. It's been sitting in the fridge uncovered for a full day to get the skin dry. I'll roast it tonight, and since DH is away I get to eat ALL THE SKIN!!!!!!!!!!!!!!!!!!!!!!!!

                                                                                                                              I'm planning to make a quick dijon mustard compound butter for the white meat and a little salad alongside. Can't wait!

                                                                                                                              4 Replies
                                                                                                                              1. re: biondanonima

                                                                                                                                We're on the same page! I've been dreaming of chicken all week, not just chicken but roasted chicken with juicy skin and meat that I can chomp off of the bone. Despite having several chickens in the fridge, I didn't even feel like defrosting them and picked up a bunch of chicken thighs yesterday. Now I have no idea what to do with them since I've never actually cooked chicken thighs but perhaps a simple dry brine and roasting is the best idea.

                                                                                                                                1. re: fldhkybnva

                                                                                                                                  And I picked up a chicken at Costco this morning.

                                                                                                                                  Tonight's dinner is going to be a grand aoli (from this months COTM) - steamed green beans, cold roast chicken, cherry tomatoes, maybe some baby zucchini - all slathered in homemade garlic mayo. Serving with aperol spritzes.

                                                                                                                                  1. re: fldhkybnva

                                                                                                                                    Look on epicurious for Perfect Pan roasted Chicken Thighs. It's more of a technique than a recipe. They come out amazing. I usually just add some garlic and thyme to the pan, but you can season them however you want.

                                                                                                                                    1. re: donovt

                                                                                                                                      Thanks that's exactly what I needed.

                                                                                                                                2. I've gotten into the habit of buying up manager's specials from the meat case at the natural grocery for breakfasts now that I seem to actually like having it more often. Can get a very small chuck filet steak for $4, and today had a veal rib chop I bought in perfect pinkness the day before it's sell by.

                                                                                                                                  4 Replies
                                                                                                                                  1. re: mcf

                                                                                                                                    I love this as well and was so stoked to find a few markdown sales yesterday. I opened them and they were clearly off. Wegmans tried to give me a hard time about returning it but I stood my ground. I also scored lamb stew meat and rib chops!

                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      So far, I haven't bought anything dated that day, and so far, no bad stuff. I got a nasty whole organic chicken from TJs last month, and it was a week from the pull date!

                                                                                                                                      I love when I score a cheap, excellent protein breakfast/brunch steak/chop.

                                                                                                                                      1. re: mcf

                                                                                                                                        Me too I was excited! This is also my first bad purchase. Actually the cat figured it out first...refused to eat it, then I gave it a whif.

                                                                                                                                    2. re: mcf

                                                                                                                                      I love to browse the marked-down meat - I've discovered several new-to-me cuts that way.

                                                                                                                                    3. We are grilling country style ribs from my neigbor's pigs tonight, after marinating in mustard and garlic and grapeseed oil as well as 1t of cider syrup. Will also roast cauliflower with cumin and coriander in a foil packet on the grill .

                                                                                                                                      2 Replies
                                                                                                                                      1. re: magiesmom

                                                                                                                                        Neighbor's pigs? Lucky you!

                                                                                                                                        1. re: fldhkybnva

                                                                                                                                          Yes, we are lucky to live in an area with a resurgence of small , careful farms.

                                                                                                                                          Last night we had a spatchcocked whole chicken on the grill, just salt and pepper and a cabbage salad with avocado dressed with lemon, garlic, and olive oil.
                                                                                                                                          My sister in law came and brought a tabouli with her own parsley and mint and barely any bulgur.

                                                                                                                                      2. Last night made use of the lamb rib chops I discovered on markdown sale last week. Instead of cooking them whole, I decided to slice and dice into thin strips, sauteed in ghee with broccoli and all finished with liquid aminos and red wine-porcini butter.

                                                                                                                                        1. Blue cheese and bacon deviled eggs (with lots of Tabasco!) for an appetizer and a chicken and green bean stirfry with Sriracha for dinner. A friend is bringing some fresh-picked strawberries for dessert (and there's cream in the fridge, so....) Should be a tasty dinner!

                                                                                                                                          1. Tonight, I am working late. H is cooking. If I am lucky, we will have nice grilled hotdogs. If I am lucky not so much, I will have crispy scrambled eggs.

                                                                                                                                            Anyhoo, happy he's around to cook, and much credit for his comeback goes to y'all's wisdom.

                                                                                                                                            But when I say "crispy" on the eggs, I do mean it. :-/

                                                                                                                                            6 Replies
                                                                                                                                            1. re: pinehurst

                                                                                                                                              i was wondering at first if that was a typo, heh :-)

                                                                                                                                              1. re: dinaofdoom

                                                                                                                                                Yeah it was indeed VERY well-done scrambled eggs last night. Tonight I am pan frying some liver and bacon. Very old school! I will reserve some of the bacon drippings and sauté some spinach to go along with it...or maybe another green veg. Have to look in the crisper tonight.

                                                                                                                                                1. re: pinehurst

                                                                                                                                                  mmmm liver & bacon!

                                                                                                                                                  1. re: pinehurst

                                                                                                                                                    Yum, I've loved both (chicken and calf liver not beef) since I was little.

                                                                                                                                                    1. re: mcf

                                                                                                                                                      I do *not* cook enough of the former... and they're affordable!!! my old dude doggy loves to scarf a couple, too.

                                                                                                                                                      1. re: pinehurst

                                                                                                                                                        I love 'em, DH hates unless it's unrecognizably liver pate or something.Something I make for myself when he's away.

                                                                                                                                              2. Chicken fajitas with LC tortillas last night - nothing fancy but tasty nevertheless. Not sure what to do tonight - it's kind of chilly here so I might take advantage of the cooler weather to turn on the oven and roast something. I have a flank steak I could turn into a roulade...

                                                                                                                                                1 Reply
                                                                                                                                                1. re: biondanonima

                                                                                                                                                  Well, the roulade didn't happen, but dinner was delightful nonetheless. I made pork "siu mai" meatballs - ground pork (plus pork rinds and an egg) seasoned with soy, ginger, garlic, chili-garlic paste, rice vinegar, scallions and some splenda, browned in peanut oil and then roasted until cooked through. Yum. I served it with an Asian slaw - purple cabbage, julienned broccoli stems, cilantro and scallions in a peanut dressing. Rosé to drink. GOOD.

                                                                                                                                                2. With summer coming I will send out my way of making a low-cal low-carb gazpacho that is also GF as it has no bread. Peel 4 large tomatoes and chop coarsely in Cuisinart along with 1 green pepper, 1 peeled cucumber, and 1 medium onion. Mix with a 46-oz can of tomato juice and season well with salt, garlic powder, CUMIN, and a little olive oil and vinegar. Makes a lot and gets better as it sits in the refrigerator.

                                                                                                                                                  1. Turkey wings and thick asparagus both grilled, the wings having a rub of smoky paprika and Aleppo pepper.

                                                                                                                                                    1. Chicken Milanese (cheated and bought cutlets from natrual crocery already made) with my standy lemon/evoo dressing over mixed baby lettuces.

                                                                                                                                                      Dry rubbed a 2" thick ribeye for grilling tonight or tomorrow. I'm already gathering sugar snap peas from the few I planted just weeks ago, will see if I have enough for dinner. Want to pot up some lettuces and chard, too.

                                                                                                                                                      We should be pretty much 100% contractor free when the painters leave by Tues and all the new lighting is finally installed and the generator powered up. Just need a handyman for this and that.

                                                                                                                                                      Can't wait to feel like my home is my own, there's no masonite covering the floors and I can get back into cooking a lot. Been too exhausted and distracted.

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: mcf

                                                                                                                                                        Been there. It will be worth it.

                                                                                                                                                      2. Nothing super exciting to report in LC land lately - dinner last night was the last of my recent batch of jalapeno-cheddar sausages, with a side of caraway-garlic sauteed red cabbage. I'm going to dinner with a friend tonight, and they have a mussel and pork belly dish that is calling my name. They also specialize in pickles so I may have to get a little sampler platter to start!

                                                                                                                                                        1. Grilled flank steak with mushrooms sauteed in marjoram and butter. I need some new ideas for mushrooms.

                                                                                                                                                          1 Reply
                                                                                                                                                          1. re: biondanonima

                                                                                                                                                            I had quite a bit of flank steak leftover last night, so tonight I improved a quasi-Indian dish - I sauteed a red onion until it was just short of caramelized, then added a good-quality commercial garam masala and curry powder, plus a bit of kashmiri chile powder. Sauteed that for a moment, then added some heavy cream and a bit of buttermilk (I would have used yogurt but didn't have any). Brought that to a bare simmer and then added the flank steak, very thinly sliced, and just let it warm through. Surprisingly tasty, and a good way to use up some of this quart of buttermilk I bought for a baking project (why on earth don't they sell buttermilk in pints?). Romaine, red pepper and pickled radish salad alongside. There may be some cheese for dessert in my future, too.

                                                                                                                                                          2. Haddock served over bacon and malt vinegar braised "Southern Greens"

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              Wow! I want to come to your house

                                                                                                                                                            2. lunch: lazy cobb-esque salad: baby greens tossed with a balsamic vinaigrette, chopped chicken breast marinated in sherry vinegar, crumbled bacon, sliced cherry tomatoes & cukes, cubed avocado, and bleu cheese.

                                                                                                                                                              dinner: fajita leftovers (chicken breast, carnitas & sausage) with grilled zucchini.

                                                                                                                                                              marinating some spare ribs (coconut aminos, bragg's, rice wine vinegar, toasted sesame seed oil and garlic & onion powder).

                                                                                                                                                              and, i can't wait to play around with the pork belly i bought at trader joe's.

                                                                                                                                                              1 Reply
                                                                                                                                                              1. re: dinaofdoom

                                                                                                                                                                Enjoy the pork belly, it's delicious!

                                                                                                                                                              2. This morning I had a nice piece of bluefish baked with creme fraiche and capers for breakfast at our local little co-OP.
                                                                                                                                                                It was delicious.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: magiesmom

                                                                                                                                                                  That sounds fabulous. I just bought Fish Without a Doubt and as I read it, I realize how many different fish I've never tried - bluefish is one. I blame my mother - she HATES fish of any type so we never had it when I was growing up. I order it at restaurants a lot, and I cook with the "standards" (salmon, scallops, shrimp, flounder) occasionally, but I haven't really developed my skills when it comes to fish. Time to change that!

                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                    Bluefish is wonderful and cheap, at least here in New England .
                                                                                                                                                                    I have been finding that a nice piece of fish is my best breakfast in terms of a good protein hit but still fairly light.

                                                                                                                                                                    1. re: magiesmom

                                                                                                                                                                      I love bluefish, too, I just don't eat the very dark strip, easy to ignore.

                                                                                                                                                                      I soak it in milk for a while, blot dry, then foil wrap it with Greek oregano, lemon and tomato slices, sometimes kalamata olives, s and fgbp, thin sweet onion slices, and grill or bake it til done. Makes a great salad leftover, with onion and celery, and is delicious smoked, too.

                                                                                                                                                                      1. re: mcf

                                                                                                                                                                        I love the dark strip:)

                                                                                                                                                                2. Taco salad!! It's been so long since I had a proper ground beef taco salad with all the works so it's about time.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    We had taco salads last week too - old-school, ground beef style. Can't go wrong there!

                                                                                                                                                                  2. Hey LCers! I've been out of the kitchen for a while due to a little trip up to Maine to celebrate the 4th - so I've basically been subsisting on lobster rolls for the past few days. Most of the time without the roll, but I did indulge in a few that used a better species of bread than the generic hot dog bun. Anyway, I'm back in the LC groove today - I had Greek yogurt with salted pecans for breakfast (no sweetener - I prefer savory yogurt) and I'm weighing my options for dinner. It's WAY hot in NYC today, so I think a stovetop meal is in order - I have some thin pork cutlets that just take a minute on each side to grill. Maybe I'll rub those with curry paste and serve them with an Asian slaw.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                      Well, no one really wanted dinner last night (too hot!) so the pork cutlets are currently marinating in a slurry of buttermilk and red curry paste (this is an experiment - I had buttermilk to use up and I figured why not?). They'll be quickly grilled tonight. My slaw will be cabbage, broccoli stems, radishes and their greens, lots of cilantro and mint and perhaps a red bell pepper for color, all julienned and tossed in a light peanut dressing.

                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                        Asian slaw, that's what I have for lunch. Shredded cabbage, red and white, and a dressing made of peanut butter, Dijon, sesame oil, soy sauce, and a little chili paste with garlic and black beans. Peanuts to sprinkle on top and some smoked tofu.

                                                                                                                                                                        Yum.

                                                                                                                                                                      2. I took a steak out of the freezer for tonight - not exactly sure what I'll be doing with it, but probably just a simple seasoning and quick grill. This month's COTM has several interesting and LC soup recipes, so I may try one tonight - a cauliflower vichyssoise. There's also a broccoli soup with pistachio butter that looks delicious!

                                                                                                                                                                        5 Replies
                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                          oooo both of those sound great!

                                                                                                                                                                          i'm grilling slabs of zucchini on the george foreman. they'll go with some random stuff in the fridge and pantry:

                                                                                                                                                                          oven roasted tomatoes, various tapanades, a mozzarella log, a lovely chevre, leftover ricotta i stirred a bunch of herbs into, roasted artichokes, red pepper, cucumbers and baby greens.

                                                                                                                                                                          love summer low carb eating!

                                                                                                                                                                          1. re: dinaofdoom

                                                                                                                                                                            I had zucchini fritters for dinner last night. We have a monster plant. A little flour for binding, but mostly egg, zucchini, mint, scallions, feta ....

                                                                                                                                                                            Tonight I'm making a thai chicken salad.

                                                                                                                                                                            1. re: Savour

                                                                                                                                                                              We have plenty of zucchini blossoms, but no veggies yet. We DO have a giant cousa squash growing (zucch's cousin). I usually order that in Middle Eastern places, where you can get them stuffed and in a light tomato sauce bath. I'm thinking of stuffing it with lamb and maybe a little mint and feta. Or a lot of feta, let's face it.

                                                                                                                                                                            2. re: dinaofdoom

                                                                                                                                                                              I'm not a huge fan of zucchini on its own but I do like it in things - it makes great "noodles" for LC lasagna. Hm, now that I think about it, I haven't had that for a while...maybe once it cools off a bit I'll be willing to turn the oven back on!

                                                                                                                                                                            3. re: biondanonima

                                                                                                                                                                              Well, I had every intention of making that cauliflower vichyssoise, but due to a comedy of errors involving both time and ingredients, I ended up with a hot cauliflower soup made with buttermilk and a drizzle of sage oil. Still delicious alongside some grilled chicken brats.

                                                                                                                                                                            4. Last night's dinner was really good and easy. I stir fried snow peas in butter, then tossed in sliced leftover pork loin from chops the night before. Added some sesame oil and chili black bean sauce, sprinkled salted peanuts on top, and done.

                                                                                                                                                                              1. I've just begun cooking a bit more, have been having lots of meals with zucchini noodles made using this: http://www.amazon.com/dp/B0000CEWJD/r...

                                                                                                                                                                                It takes a lot of zucchini to make what will cook down to enough for two people even lightly sauteed. Very summery, great with lemon olive oil, garlic and parmesan, and especially with a sauce with chorizo, I think.

                                                                                                                                                                                Last night I made a so so saute of sliced brussel sprouts, shallots, mushrooms and balsamic, marinated and grilled chicken breasts, cole slaw and we had some leftover sweet potato salad.

                                                                                                                                                                                Still buying managers' special steaks from Wild by Nature for breakfasts.

                                                                                                                                                                                1 Reply
                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                  Thanks for the reminder. I bought that slicer last weekend and have a pile of zucchini to eat so tonight, stirfried something-or-other on top of zuke noodles. I imagine they don't cook long, owing to how thin the slicer seems to get them.

                                                                                                                                                                                2. Blargh I've been swamped at work so literally eating the same meal almost every night for the past few months with a few different meals scattered among for some variety. My project is finishing up so I'm starting to actually eat something different every night.

                                                                                                                                                                                  Last night was seared venison with sauteed mushrooms and spinach. Tonight is steamed crabs - a great way to make a mess and kick off a week of vacation! Tomorrow night will be braised collard greens with bacon and leftover crab meat.

                                                                                                                                                                                  4 Replies
                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                    Where do you get your crabs? I've been thinking I should give them another try.

                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                      Are you in Baltimore? I go to Chris's Crabs in Canton. It's a hole in the wall but someone recommended it years ago and it's great! Definitely give them another try. Did you not like them the first time?

                                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                                        I'm in Alexandria, VA, but get to Baltimore periodically for my sons' sports. I've enjoyed crabs in the past but never craved them or anything. However, post-carb I think I need to take my treats when I can find them. Thanks for the recc!

                                                                                                                                                                                    2. re: fldhkybnva

                                                                                                                                                                                      I've been wondering where you were - hope things are going well! I'm so jealous of your crab meal - there's nothing like MD crabs!

                                                                                                                                                                                    3. We have been eating the very simplest of dinners, tonight chicken marinated in garlic, oil and lemon grilled alongside whole baby zucchini, patty pan, and banana peppers.
                                                                                                                                                                                      Perfect summer meal with some sliced cukes.

                                                                                                                                                                                      1. Last night, grilled burger patties with blue cheese on top; stewed flat green beans with onions and tomatoes; grilled onions; and sweet corn with butter (I had half an ear - carb indulgence).

                                                                                                                                                                                        This morning, sauteed zucchini and fried eggs.

                                                                                                                                                                                        1. Have been totally falling off the bandwagon eating-wise, but did eat some great LC meals this weekend - Saturday night we had grilled baby octopus - simmered for about an hour, then quickly grilled, and an arugula salad. Last night I got oysters from the farmer's market, shucked them, grilled them quickly with a little butter, and added hot sauce. Hit the spot. I had been craving them!

                                                                                                                                                                                          1. My favorite breakfast place has added a great new choice: Pulaski plate which is poached eggs, sausage, steamed kale and great local sauerkraut. A winner!

                                                                                                                                                                                            1 Reply
                                                                                                                                                                                            1. re: magiesmom

                                                                                                                                                                                              That sounds fabulous!

                                                                                                                                                                                            2. We've had some very decent low-carb eats this week - Tuesday was burger night, just simple 80/20 formed into patties and tossed on the stovetop grill, which really hit the spot with a little Sriracha mayo and a big salad of romaine, thinly sliced radishes, red pepper and kalamata olives.

                                                                                                                                                                                              Last night it was relatively cool here, so I cranked up the oven and roasted chicken thighs (with skin) on a bed of thinly sliced onions, which got all caramelized in the chicken fat. Roasted broccoli to accompany.

                                                                                                                                                                                              I'm low on ideas for tonight because the fridge is a bit bare - I do have a half a head of green cabbage to use up, though, and a few other vegetable odds and ends - perhaps it's time for stirfry.

                                                                                                                                                                                              1. Tonight I need to do something with zucchini to empty the bins for tomorrow's CSA pickup. I'm going to grill a flank steak too.

                                                                                                                                                                                                1. http://www.chow.com/recipes/10813-fla...

                                                                                                                                                                                                  This recipe was really good; I subbed a can of rinsed Eden Foods black soybeans and used agave (which I normally avoid). Next time will use xylitol/sucralose drops 50/50.

                                                                                                                                                                                                  The vinaigrette is really good, IF you use exactly the amount of sweetening and lime juice it calls for and plenty of salt and fgbp, to my taste. Pretty on a white plate, too.

                                                                                                                                                                                                  1. Tonight was stirfry, made with pork, onions, cabbage, broccoli stems, garlic and ginger, and garnished with scallions and pork cracklings, which I now think need to go on top of every stirfry I make from now until the end of time. I bought the pork for the stirfry on the bone and roasted up the bones and trimmings today to render lard and have bones for stock, and the leftover cracklings were just irresistible.

                                                                                                                                                                                                    Anyway, it was an early dinner, so I just had a snack - a new-to-me brand of LC tortillas (Tumaros Garden Vegetable), sandwiched with fontina, cheddar and blue cheese and a bit of habanero sauce and grilled to make the best quesadilla EVER.

                                                                                                                                                                                                    1. WFD is my favorite Frank's bowl - ground bison sauteed with mushrooms, onions, garlic, then doused with Frank's hot sauce and finished with a looottt of blue cheese. I might toss in Shirataki for some more volume. Cheese and salami platter for dessert.

                                                                                                                                                                                                      1. Kids are away so low carb dinners with just spouse and I are much easier! Saturday night, grilled steaks and zucchini slabs, ate with a spicy tomato salad. Sunday, made a green salad with sliced leftover steak, cucumber, tomato, butter fried pecans, and blue cheese dressing.

                                                                                                                                                                                                        1. Blargh I was going to make a Shirataki dish with pico de gallo, ground turkey and cheese but the pico de gallo container is bulging and seems like a risk I'm not willing to take which is saying a lot for me. Instead, I'm thinking a ground turkey stroganoff.

                                                                                                                                                                                                          4 Replies
                                                                                                                                                                                                          1. re: fldhkybnva

                                                                                                                                                                                                            Good call!

                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                              Yea, bulging salsa...I'm pretty lax with these types of things but it was not bulging last week when I bought it.

                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                Is it in one of those increasingly thin plastic containers?

                                                                                                                                                                                                                Still... <*shudder*>

                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                  It was one of the plastic tubs which now that you mention it have become thinner, but also had a plastic seal over the tub with a similarly thin plastic lid. I definitely remember the plastic film being flat when I bought it last week and depressed somewhat as they usually are but this morning it was taut and bulging and there were bubbles at the surface of the salsa. I used a knife to slightly open it and there was definitely a "whoosh" of air.

                                                                                                                                                                                                          2. Mcf, I posted about this in the Costco thread on the Chains board, but I was in the Rego Park store this weekend and debating buying a tub of that delicious imported buffalo mozzarella that you turned me on to, when I spotted a new-to-me product - Lioni brand burrata, four 4 oz balls in brine for $8.99. I went with those instead of the mozz, and I'm happy to report that they are DELICIOUS. Not as good as the imported stuff, but by far the best domestic burrata I've had. The center was almost like mascarpone. I haven't seen them on Long Island yet but you should keep your eye out.

                                                                                                                                                                                                            1. I didn't have time to make the muffins MplsMary mentioned on another board and I'm getting a little tired of sautéed veggies and egg for breakfast. So, this morning I made a bastardized soon dubu with cut up yellow squash, soft tofu, onion, peppers, some very aged kimchee, and an egg thrown in and left to poach. Very yummy breakfast!