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

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)

    8 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. re: sandylc

          Folks on this subthread...is there any reason to not eat baking chocolate (apart from taste/texture preferences?) I always wondered that.

          The Cluizel Noir Infini intrigues me. The darkest chocolate I've had thus far is 90%, but I do love me some dark, dark chocolate. As my husband says...dark and bitter, like your soooouuullllll. :-)

          1. re: pinehurst

            Taste only, for me.

            I guess your husband knows best, eh? ;-D

            1. re: mcf

              Absolutely, and yet he keeps letting me cook ??! ha!

              Yah, I'm with you on the baking chocolate I think. I don't use it in any real quantities, but I do always have "eating" dark chocolate around the house for dessert/a treat...and even that, I usually just serve as-is, couple of squares with coffee, etc.

              1. re: pinehurst

                There's no reason not to eat baking chocolate other than the fact that most brands specifically marketed as baking chocolate are not very good. The Noir Infini is marketed as an eating bar, despite its super-high cacao content, and you can definitely taste the difference. However, there are other high-end chocolatiers that make 100% cacao chocolate that will be much better to eat out of hand than a square of Bakers!

      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: 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

                                                    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: 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. 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?

                                                        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...

                                                                      3 Replies
                                                                      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.

                                                                        1. re: fldhkybnva

                                                                          I'm inspired! Will be making my own low carb halal cart style chicken over iceberg lettuce soon, cribbing from that Serious Eats recipe. Subbing in cauliflower rice and adding some jarred harissa sauce alongside the white sauce.

                                                                          1. re: kathryn

                                                                            It's soo good! I really need to make it again sometime soon.

                                                                        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: 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.

                                                                                                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: 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. 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: dinaofdoom

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

                                                                                                                            1. 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: 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.

                                                                                                                                          1. 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

                                                                                                                                                        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. 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.

                                                                                                                                                                    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. 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: 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.

                                                                                                                                                                                                              1. 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!

                                                                                                                                                                                                                  1. I've been slacking a bit in the kitchen lately, and tonight was no exception. A new Food Bazaar opened in my neighborhood recently, and we went over there on Sunday to check it out. WOWZA! Great prices and selection, especially in the produce department. Tons of items I never see elsewhere, like sour oranges, Mexican guavas, key limes, five types of plums, and greens I've never seen before. They also had a huge selection in the meat department - I need to make room in my freezer to take advantage!

                                                                                                                                                                                                                    So, tonight was a quick but tasty meal made of Food Bazaar finds - Premio chicken and pesto sausages (which didn't taste like pesto at all but were tasty nonetheless) and a salad with romaine, radishes, an absolutely PERFECT $1 avocado and a simple sour orange vinaigrette (just the juice, some olive oil and s&p). Made up for the fact that my lunch today was LAME - super bland poached salmon with steamed fennel and a so-so artichoke soup.

                                                                                                                                                                                                                    1. Stirfry night - I had some boneless, skinless chicken thighs to use, so those got cut up and quickly seared. Leeks, pea pods, red pepper, garlic, a few fermented black beans, chili paste, Sriracha, soy sauce and a little homemade pork stock rounded it out. A little salty but VERY yum!

                                                                                                                                                                                                                      1. Something with some nice mushrooms and a couple of yellow summer squashes that I *have* to do something with. We got a new grill basket at Big Lots and are loving it for veggies on the grill (easy to just flip over and cook evenly) but our estimate of how much it would hold was way, way off.

                                                                                                                                                                                                                        I might just end up sautéing them with something. The humidity is coming back, so I'm getting lazy.

                                                                                                                                                                                                                        1. The DOTM on the Home Cooking board is burgers so I think that's WFD! I just took out a package of house-ground chuck and my sous vide machine, and I'm contemplating toppings - caramelized onions are so carby, but maybe worth the splurge. Green olive aioli and good sharp cheddar for sure. Maybe some bacon jam. Any other suggestions?

                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                            I love caramelized onions, and if you're bunless and French fryless, worth it! Bacon jam? I must try making bacon jam, yum. I always like pickle, no matter what else is on there.

                                                                                                                                                                                                                            1. re: mcf

                                                                                                                                                                                                                              Maybe caramelized shallots and "special sauce"? With jicama fries and low carb ketchup. Add on an oopsie bun, too, if you want.

                                                                                                                                                                                                                              Bacon and onion jam:
                                                                                                                                                                                                                              http://www.cookingchanneltv.com/recip...

                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                Oh yeah, the onions were worth it! Pickles are something I love but for some reason I never keep them in the house - weird, right? I was too lazy to make bacon jam last night but I'm thinking it might be a good project for tomorrow - my recipe calls for a long, slow simmer so it's nice for a lazy day. Mine is based on this recipe:
                                                                                                                                                                                                                                http://www.homesicktexan.com/2009/09/... I use more onion, cocoa powder (and plenty of it) instead of chocolate, and slightly different spicing.

                                                                                                                                                                                                                            2. Grass fed flat iron steak with sauteed mushrooms, pancetta and Cambozola cheese all served over Shirataki noodles. For dessert, avocado with a drizzle of balsamic vinegar and pork rinds because I really just neeeeddd them!

                                                                                                                                                                                                                              11 Replies
                                                                                                                                                                                                                              1. re: fldhkybnva

                                                                                                                                                                                                                                Your meals sound very creative. Pork rind and avocado for dessert cracks me up! (But sounds great to me)

                                                                                                                                                                                                                                1. re: tcamp

                                                                                                                                                                                                                                  Shocking! I feel so uncreative these days however I do really try to make something new and different from the usual weekday meals every Sunday. I've been thinking about the pork rinds and avocado for days!

                                                                                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                                                                                    I love pork rinds as a dipper for guacamole - it totally works! I've never tried balsamic with it but it sounds kind of intriguing.

                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                      Here is a pork rind question for you two: Just the regular old ones from 7-11 or there a higher brow sort of pork rind I need to try?

                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                        Nope, unfortunately. I keep it simple...Utz. Courtesy of Wegmans, the other stores don't carry pork rinds...what???

                                                                                                                                                                                                                                        1. re: tcamp

                                                                                                                                                                                                                                          I like Utz brand too but there are other brands. Baken-ets are fine, and I really like a Hispanic brand, Guerrera I think, that I can get in my neighborhood. Most of the stores near me also carry house-made pork rinds, but unless you have a large Hispanic population in your area you're unlikely to find these.

                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                            Huge hispanic population here in the DMV. I'll check for Guerrera and/or Utz.

                                                                                                                                                                                                                                            1. re: biondanonima

                                                                                                                                                                                                                                              There are actually a few Hispanic markets, I should investigate.

                                                                                                                                                                                                                                          2. re: biondanonima

                                                                                                                                                                                                                                            I should have specified, they are separate items - avocado with balsamic separate from pork rinds picked out of the bag with my grabby hands and promptly placed into my mouth :)

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              LOL, actually avocado with smashed pork rind crumbs sounds good. That was what I was envisioning.

                                                                                                                                                                                                                                    2. Oopsie hot dog bun experimentation: tried to microwave a bacon wrapped hot dog (which got a little tough), then served with sour cream and thin slices of avocado, like a local restaurant does it. Oopsie buns are a bit delicate for this procedure but it tasted good.

                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                      1. re: kathryn

                                                                                                                                                                                                                                        I love sour cream on hot dogs - I thought I was the only one!

                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                          When I read it, I thought there could only be one, too. ;-D

                                                                                                                                                                                                                                          1. re: biondanonima

                                                                                                                                                                                                                                            Next up: hot dogs with scallion cream cheese and "everything" bagel spice, on oopsie roll

                                                                                                                                                                                                                                        2. Sauteed salmon filets (with crispy skin), brown butter-sour orange roasted green beans and a cold avocado buttermilk soup as sides. The soup is rather thick, so it may end up as more of a sauce for the salmon than an actual side. Really nice velvety texture, though.

                                                                                                                                                                                                                                          1. We had that shrimp and chorizo sauce over zucchini noodles this time, much lighter and more summery than over golden soybean spaghetti.

                                                                                                                                                                                                                                            1. OK...goat cheese??? While I am a devoted cheese lover, I detest goat cheese. However, I recently discovered two goat Gouda cheeses that I really really love so decided today while at the store to try out a regular goat cheese. I picked up Vermont Creamery's herb goat cheese and the plan is roasted chicken breast over mashed cauliflower with speck and goat cheese. I'm really hoping to like it but we'll see...If not pork rinds dipped in mashed avocado with a drizzle of balsamic :)

                                                                                                                                                                                                                                              1. It's been too long since I've had lamb so the lamb vendor was my first stop at the farmers' market this morning. Dinner will be ground lamb with sauteed mushrooms, herb goat cheese and olive tapenade. Sunday dessert != macadamia nuts ("we're on a break") but instead there will be celery and TJs new PB with flax and chia seeds, a cheese and salami sampler and hopefully an early bed time.

                                                                                                                                                                                                                                                1. Last night sounds good on paper, but it was the single worst porterhouse or any kind of steak I've ever had, despite being grilled to perfect med/rare, broccolini that I'd failed to notice had unuusually thick stems (bitter) and two very tiny red skinned sweet potatoes, roasted in the gas grill. They were ok, but the rest, BLEAH.

                                                                                                                                                                                                                                                  Tonight is Banh Mi again, boneless pork loin chops slice in half and pounded and marinating til last night. Will be eaten with Joseph's Middle Eastern Lavash or pitas.

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: mcf

                                                                                                                                                                                                                                                    Boo hiss, I hate when that happens. What do you think was up with the steak? Just the quality was off for some reason? It looks like you're in for a better dinner tonight.

                                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                                      I dunno, maybe they changed supplier? It was very wet and bloody, no drying time, hard to cut, and zero flavor. I like ribeye, Tom prefers leaner so I got the porterhouse, though I'm not a strip loin fan. Tonight better be good!

                                                                                                                                                                                                                                                    2. re: mcf

                                                                                                                                                                                                                                                      That is the good thing about a dinner fail: There is always another meal around the corner. Better luck this evening.

                                                                                                                                                                                                                                                    3. I just had a delicious lunch. It is my week to tend the shared garden plot where I picked several big handfuls of green beans and parsley. For lunch, I parboiled the beans, then sauteed in butter with sliced shiitake mushrooms. Then I used some black bean garlic sauce on a couple of pieces of tofu and fried them in the same pan as the beans. When pleasantly browned, I added a little soy sauce and chopped parsley. Yum.

                                                                                                                                                                                                                                                      3 Replies
                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                        Yum!! You reminded me, I haven't enjoyed black bean garlic sauce in a long while. btw did you see my message on WFD last week-I loved the FireFly Black & Blue cheese. I picked up Humboldt Fog this morning.

                                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                                          I love BBGS on pretty much everything, one of those universal condiments.

                                                                                                                                                                                                                                                          Glad you liked the black and blue; sounds like you're a goat cheese convert!

                                                                                                                                                                                                                                                          1. re: tcamp

                                                                                                                                                                                                                                                            Pretty much expected, what cheese don't I love? It was inevitable.

                                                                                                                                                                                                                                                      2. I try to make a cooked breakfast for us on the weekends at least once (more elaborate than just scrambled eggs...) yesterday I made zucchini fritters, and neither of us really liked them. But today's breakfast was a roaring success... I found a recipe for cauliflower biscuits online. http://stalkerville.net/recipe/caulif...

                                                                                                                                                                                                                                                        I was going to make the biscuits but when I put the grated cauliflower, bacon, an onion and some fresh garlic into the pan and started sauteeing them they smelled so good I decided to leave them as hash. I also used smoked paprika because my husband has an allergy to most fresh peppers and we can only use certain ones dried. We both loved it! I made scrambled eggs but we didn't even eat them because the hash was so filling. (btw, grating cauliflower by hand can be done but it's a royal pain in the rear! I can't wait to get a food processor - John says after his next payday...)

                                                                                                                                                                                                                                                        2 Replies
                                                                                                                                                                                                                                                          1. Some killer qeema last night, made with freshly ground lamb and loads of garlic and ginger. I think I like it even more with lamb than the beef I generally use. I'm lacking inspiration for dinner tonight, however. I didn't take out anything from the freezer so I'll probably do something that will thaw quickly - perhaps salmon. I bought some wild sockeye at Costco recently and I've been avoiding using it up because I just don't care for it. Maybe I can make it into burgers or something, might be more palatable that way.

                                                                                                                                                                                                                                                            1. Two low carb items that I made over the weekend are going to show up in many breakfasts and lunches for me this week. First, ratatouille. If there is a better way to use up large quantities of zucchini, eggplant, tomatoes, AND peppers, I don't know it. I ate some with goat cheese for lunch yesterday and today packed more of it along with a left over grilled italian sausage.

                                                                                                                                                                                                                                                              Second, pan roasted okra, corn, and hot peppers. This is one of my favorite summer sides. I made extra on purpose and had some this morning, reheated in the CI skillet with bacon fat and a fried egg on top.

                                                                                                                                                                                                                                                              Otherwise, lots of grilled chicken, salmon, and burgers and loads of fresh veggies from the farmers market. Easy time to be happy with low carb foods, IMO.

                                                                                                                                                                                                                                                              1. DH was having a pizza craving tonight - specifically for pizza with sausage and cherry peppers. However, I'm in fridge clean-out mode, and I had skirt steak and sauteed cabbage on the menu. I did have cherry peppers, though, and a bit of breakfast sausage that needed using, so I browned the sausage and then added the cabbage, sauteed it until almost done, then added a big handful of chopped cherry peppers with a bit of their brine and a touch of Splenda. Delicious. Spicy, tangy, salty - it wasn't pizza, but it was damn good. DH had three servings. This will become a regular in our rotation.

                                                                                                                                                                                                                                                                1. We went to my favorite pho place last night and I was anxious because I love the stuff but haven't indulged since moving to low-carb-ville. Anyway, I asked (and paid) for extra bean sprouts, pickled onions, and broth, and asked for the noodles separate (they were split and eaten by my sons), added more than the usual amount of sprouts and onions, and ate. So good! I wouldn't have done this at a fancier restaurant but it worked great for this place.

                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                                                    I love pho without the noodles - I usually pay for an extra serving of meat. Fabulous dinner!

                                                                                                                                                                                                                                                                    1. re: tcamp

                                                                                                                                                                                                                                                                      Thanks for saying. You gave me the spark to try this at my regular pho place next time.

                                                                                                                                                                                                                                                                    2. Yummy at-home lunch today - deli turkey slices, cream cheese, and HOT pickled jalapenos, rolled up. Plus an iced coffee, just cold coffee poured over ice cubes. Pleasant post-prandial mouth burn going on.

                                                                                                                                                                                                                                                                      This is the kind of meal I'd not have thought of without the great suggestions from this board! Thanks.

                                                                                                                                                                                                                                                                      1. Broiled swordfish with pesto and roasted cauliflower.

                                                                                                                                                                                                                                                                        1. Flank steak with Ina Garten'
                                                                                                                                                                                                                                                                          s mustard marinade (very good, subbed lots of parsley for tarragon), leftover uber spicy baigan bharta, Israeli chopped salad.

                                                                                                                                                                                                                                                                          1. Just got back from a long holiday weekend that involved lots of delicious (but somewhat too high-carb) eating. However, I did snare a few new low-carb ideas, including a sort of Buffalo-style pulled pork (the sauce was super tangy and spicy, like Buffalo wing sauce with extra vinegar, and was delicious on fatty pork) and a warm dip of various cheeses, mayonnaise, jalapenos and grilled corn kernels (not LC, and not one of my favorite foods, but it would be very easy to sub in another LC vegetable and just leave a little corn in there for flavor/color if you like it).

                                                                                                                                                                                                                                                                            I'm back to basics today, though - spicy Thai chicken with green beans for lunch, and probably a big frittata with sausage and whatever vegetables I can find in the fridge and freezer tonight.

                                                                                                                                                                                                                                                                            1. Braised boneless pork shoulder roast, slow cooked with a ton of salsa verde and canned green chile peppers. Served with more salsa verde and Cholula hot sauce. Fajita veggies.

                                                                                                                                                                                                                                                                              1. Last night I splurged on fresh, wild caught King salmon for me, and a thick halibut filet For Tom, super thick... I roasted them at 425 with cut up mini, multi colored maters in evoo with garlic, fresh chopped rosemary, lemon juice, zest and capers, with just s and fgbp on the fish. Really, really good, I'm tempted to run back for more of that salmon, I love King in season.

                                                                                                                                                                                                                                                                                Stuffed mushrooms, roasted ratatouille leftover, some chopped Israeli salad.

                                                                                                                                                                                                                                                                                7 Replies
                                                                                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                                                                                  Sounds delicious - I also adore King salmon, but it really is a splurge. Is Costco carrying it right now? I have to head out to Westbury this weekend and I will add it to my list if they are!

                                                                                                                                                                                                                                                                                  1. re: biondanonima

                                                                                                                                                                                                                                                                                    Our next door neighbor went on a fishing trip to Alaska and brought us back some King ...

                                                                                                                                                                                                                                                                                    Used the (cheaper) Sockeye to make a dish with miso and mayo spread on salmon and cooked in a foil packet with a few sliced onions. Delicious!

                                                                                                                                                                                                                                                                                    1. re: Savour

                                                                                                                                                                                                                                                                                      I bought wild sockeye the last time I saw it at Costco and I really didn't care for it as a filet - I have two left and I think they're going to have to be turned into salmon burgers or something.

                                                                                                                                                                                                                                                                                      As for your King hookup, I'm jealous! We have a friend who lives in Alaska during the summers but thus far we haven't gotten any fish - he says he usually ships home enough halibut and salmon to fill his freezer, so I'm just waiting for a dinner invite!

                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                        I hate sockeye salmon! It's too lean and the texture literally makes me gag, don't even like to look at it.

                                                                                                                                                                                                                                                                                        I need a friend like that. I was so tempted to run back and buy more of each, but since I bought big pieces, that was a Very Spendy Dinner.

                                                                                                                                                                                                                                                                                    2. re: biondanonima

                                                                                                                                                                                                                                                                                      I got it at WF in Jericho. The halibut was so delicious as leftovers, both cold and warmed up, I ate that twice yesterday. Each fish was $24 lb, maybe one was $28!!!

                                                                                                                                                                                                                                                                                      The tomatoe thing was just perfect. I hesitated about the garlic, but it really added to the whole dish. I accidentally added a teensy bit of balsamic before I realized I didn't have EVOO bottle in my hands, but maybe a tsp at most, didn't taste it, but it may've added to the overall.

                                                                                                                                                                                                                                                                                      1. re: mcf

                                                                                                                                                                                                                                                                                        I add a little garlic to just about anything that contains tomatoes - I feel like they are such a perfect marriage. Even if it's not enough garlic to taste garlicky, it brings out the flavors so beautifully.

                                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                                          Yep, exactly; I used less than I do in all my other stuff, where I go pretty heavy. Using multicolored little tomatoes made the whole thing really pretty, spooned over the fish.

                                                                                                                                                                                                                                                                                  2. Last night's frittata, which was filled with chicken andouille sausage, onions, piquillo peppers, broccoli, garlic and several kinds of cheese, was a big hit! I used 15 eggs and a pound of sausage to make it, so there's plenty leftover for both me and DH to enjoy it for breakfasts for the next couple of days.

                                                                                                                                                                                                                                                                                    Tonight I have stuffed peppers on the brain - I have two fat poblanos and a pound of ground pork. I'll add chopped olives, some cheese and perhaps some salsa to the pork to make the stuffing and see what we think. Maybe a side of roasted green beans with sour orange, since I'll have to turn the oven on anyway.

                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                    1. re: biondanonima

                                                                                                                                                                                                                                                                                      The poblanos were a big hit with DH! I ended up mixing the pork with chopped green onions, cilantro, garlic, green olives, banana peppers, a little parmesan and just a few dried cherries, for a hint of sweetness. I realized while I was making it, however, that I was out of eggs (I believe this is the first time this has ever happened to me!), so I added a little mayonnaise as a binder - it worked well, but I should have thrown in some pork rind crumbs too, as the filling was a little dry. No matter, the flavor was great.

                                                                                                                                                                                                                                                                                      Our larder is looking rather bare now so a trip to Costco is on the menu for tomorrow. I took out some chicken thighs and will probably just make a quick stirfry with those plus broccoli, which is the only vegetable left in the house!

                                                                                                                                                                                                                                                                                    2. I could use some suggestions for breakfasts with a lot of protein that are good takealongs - getting myself and two kids out the door in the morning takes all of my time, so I usually eat breakfast at my desk. Things like scrambled eggs are therefore out. I'd also prefer something that doesn't take a lot of active cooking time in the morning.
                                                                                                                                                                                                                                                                                      Right now my rotation is: Cottage cheese with bacon, cold baked scotch eggs, and occasionally tuna salad. Any suggestions?

                                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                                      1. re: Savour

                                                                                                                                                                                                                                                                                        Crustless quiche/frittata or egg "muffins" are what I do for my DH every week - he loves eggs in the morning, and you can really change the flavor depending on what you put in them (you can even make eggs taste like bread pudding by adding cottage cheese, sweetener and cinnamon!). When I make the "muffins," I line the cups of a muffin tin with ham and then pour in an egg mixture (with whatever vegetables/cheese I want). Those are very handy for eating on the go because you can just pick them up with your fingers without making a mess. I usually make a week's worth of something like this on Sunday night, package it in single servings and forget about it the rest of the week.

                                                                                                                                                                                                                                                                                        Other options...how do you feel about Greek yogurt? I really enjoy it unsweetened, with salted nuts added, but you can always add a little Splenda if you like it sweet. Homemade ricotta is also delicious this way.

                                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                                          Love the crustless quiche/frittata and sweet pudding ideas. What's the shelf life? I usually try to eat protein based dishes within 4 days of refrigeration. Do these egg "muffins" last longer than that?

                                                                                                                                                                                                                                                                                          1. re: FoodShutterbug

                                                                                                                                                                                                                                                                                            I've had frittatas last in my fridge for a week or more. Maybe 8 days. These muffins will probably be fine.

                                                                                                                                                                                                                                                                                            1. re: cornedhash

                                                                                                                                                                                                                                                                                              I would say a week is fine - I usually make a batch on Sunday and DH says they still taste fine on Friday. Texture-wise, I prefer to use plenty of dairy (usually half and half) in any egg dish that will be baked and reheated - I find the eggs stay much more tender that way.

                                                                                                                                                                                                                                                                                          2. re: biondanonima

                                                                                                                                                                                                                                                                                            I'm not actually a fan of the texture of most baked egg dishes - I might revisit with a water bath and see how I like them.

                                                                                                                                                                                                                                                                                        2. Kind of feeling in a rut WRT low carb meals. I am going to try to make some pimento cheese these weekend and use to top burgers and in omelets. Spicy cheesy things always cheer me up.

                                                                                                                                                                                                                                                                                          1. Made a low carb dinner with Costco wild caught shrimp in my freezer; and snap peas, spices, yogurt from Trader Joe's.

                                                                                                                                                                                                                                                                                            Menu:
                                                                                                                                                                                                                                                                                            *Spanish style shrimp (Sauteed in olive oil, chili flakes, smoked paprika, garlic powder. Salt and black pepper to taste.)
                                                                                                                                                                                                                                                                                            *Blanched Snap Peas
                                                                                                                                                                                                                                                                                            *Sliced White Nectarine and Vanilla Bean Low Fat Yogurt.

                                                                                                                                                                                                                                                                                            1. I've been in a rut also and I'm looking for ways to use up something I made a while ago. I made low carb chipotle bacon jam to give away as gifts and I now have a bunch of jars in fridge that I don't know how to consume. Any ideas?

                                                                                                                                                                                                                                                                                              Taking from biondanonima's egg "muffins" above, I was thinking of making a batch of those with the bacon jam as the base, toss in some veggies and have those for breakfast at the ready. The only ways I keep thinking of using the jam is with eggs like a frittata or omelette. Help please! (and thank you!)

                                                                                                                                                                                                                                                                                              8 Replies
                                                                                                                                                                                                                                                                                                1. re: kathryn

                                                                                                                                                                                                                                                                                                  Call and raise: Roast Lamb (or any other roast beast you like)

                                                                                                                                                                                                                                                                                                2. re: cornedhash

                                                                                                                                                                                                                                                                                                  Mix it with sliced tomatoes for a tomato salad?

                                                                                                                                                                                                                                                                                                  Dress a green salad with it?

                                                                                                                                                                                                                                                                                                  A condiment for grilled chicken or shellfish?

                                                                                                                                                                                                                                                                                                  Seasoning in meatballs?

                                                                                                                                                                                                                                                                                                  1. re: ourswimmer

                                                                                                                                                                                                                                                                                                    Argh, thanks for answering folks. I've been teaching and have been occupied the last two days and absolutely drained after getting home.

                                                                                                                                                                                                                                                                                                    These sound like great ideas. For the tomato salad and any of them, I'm guessing I would just heat up the jam in a pan with a bit of oil to make it viscous and into a dressing? Oooh, it might be good with apple cider vinegar and bits of garlic for a dressing.

                                                                                                                                                                                                                                                                                                    Mixing it into meatballs would be lovely as well. I think another part of the problem I'm having is getting out of a straight mode of thinking that "meatballs should always taste like this" and being more experimental.

                                                                                                                                                                                                                                                                                                    Thank you!

                                                                                                                                                                                                                                                                                                  2. re: cornedhash

                                                                                                                                                                                                                                                                                                    I use bacon jam frequently with eggs - in omelets or stirred into scrambled eggs, etc. It's also great spread on LC tortillas as part of the filling for a breakfast burrito, but again, that usually involves eggs.

                                                                                                                                                                                                                                                                                                    It makes a great "BLT" as well - if you eat LC bread, you can mix it with the mayo for a second hit of bacon or just slap on a heavy layer to replace the bacon altogether! If not, it's good warmed slightly and stuffed in a lettuce wrap with tomatoes or other vegetables (raw or cooked).

                                                                                                                                                                                                                                                                                                    Definitely use it on burgers or other grilled meats, or tossed with roasted or steamed vegetables as a dressing of sorts. I love it with crispy roasted green beans especially.

                                                                                                                                                                                                                                                                                                    1. re: cornedhash

                                                                                                                                                                                                                                                                                                      Can you share the recipe for low carb chipotle bacon jam? I steer clear of jams normally but yours sounds intriguing.

                                                                                                                                                                                                                                                                                                      What about a spanish tortilla with zucchini subbed for most of the potatoes (add hot peppers or herbs), topped with bacon jam. Or spread in the layers of zuke?

                                                                                                                                                                                                                                                                                                      1. re: tcamp

                                                                                                                                                                                                                                                                                                        My chipotle bacon jam is based on this recipe: http://www.homesicktexan.com/2009/09/...

                                                                                                                                                                                                                                                                                                        No sugar at all. It's really more like a potted meat or chunky pate than a jam, very savory. I do occasionally add a little artificial sweetener to balance the flavors, but it's still not sweet.

                                                                                                                                                                                                                                                                                                        1. re: biondanonima

                                                                                                                                                                                                                                                                                                          Yep, this is similar to the one I used tcamp except I used very little maple syrup for the whole pot. I made batch where I fried 7lbs of bacon to give away as gifts. For the whole pot, I think I used about 3 or 4 tbsp of maple syrup. A little bit goes a long way. I used a small can of chipotle peppers and maybe 2 out of the three peppers in the can. Otherwise, the jam would've been too hot for some of the gift recipients.

                                                                                                                                                                                                                                                                                                          Tonight I'll look for the specific recipe I used.

                                                                                                                                                                                                                                                                                                    2. I'm about to finish up two nice low carb items for lunch today. First is a crockpot layered vegetable thing - almost a ratatouille but with cheese included. Very good heated up in the microwave with maybe some chopped left over protein on top. Second is stewed romano beans with butter, garlic, and minced preserved lemon.

                                                                                                                                                                                                                                                                                                      1. Zucchini butter with ground turkey and smoked blue cheese, perhaps some speck for good measure

                                                                                                                                                                                                                                                                                                        1. I think I might make this Shrimp and Okra Stew tomorrow night but omit the rice: http://food52.com/recipes/30832-shrim....

                                                                                                                                                                                                                                                                                                          I just ran the recipe through a calculator and it would have roughly 5.5g of carbs including 1.8g of fiber per serving if you omit the rice (it serves 6).

                                                                                                                                                                                                                                                                                                          I literally have every single ingredient on hand to make this recipe, which is rare! I also have ham stock I can use as a base and some chicken meat I want to use up. I'm thinking of making it into a gumbo of sorts. Just thought I would give a suggestion to folks looking for something.

                                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                                          1. re: cornedhash

                                                                                                                                                                                                                                                                                                            That looks really good. Maybe chopped scallions on top....

                                                                                                                                                                                                                                                                                                          2. DH got stuck working LATE last night so my dinner plan got shifted to tonight. I made a cilantro sauce (cilantro, green onions, garlic, kalamata olives and red wine vinegar) in the blender, which will be poured over crispy grilled chicken thighs and served with roasted garam masala cauliflower. I'm already hungry for it!

                                                                                                                                                                                                                                                                                                            1. I'm having histamine intolerance issues and an anaphylactoid reaction to dental anesthesia. Have eaten four things for days: beef, eggs, broccoli, fresh mozzarella, salt. Coffee with half and half and Pellegrino.

                                                                                                                                                                                                                                                                                                              All cooking and food thrills on hold for now.

                                                                                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                                                                                              1. re: mcf

                                                                                                                                                                                                                                                                                                                Ugh, no fun. I can definitely think of four less appealing things to eat though, especially things that are recommended for sick people. BRAT diet, much? Shudder.

                                                                                                                                                                                                                                                                                                                1. re: mcf

                                                                                                                                                                                                                                                                                                                  yikes, sounds nasty. At least you can have coffee?

                                                                                                                                                                                                                                                                                                                  1. re: tcamp

                                                                                                                                                                                                                                                                                                                    Yes, otherwise I'd have promptly slit my wrists and you would not be reading this. ;-)

                                                                                                                                                                                                                                                                                                                    Today: breakfast: fresh mozzarella slices, evoo

                                                                                                                                                                                                                                                                                                                    late lunch: frozen ribeye steak, defrosted, pan seared, salt. Meat has to be very fresh, no leftovers, and frozen to stop histamine formation.

                                                                                                                                                                                                                                                                                                                    Dinner to be: scrambled eggs.

                                                                                                                                                                                                                                                                                                                    I tried a 100% rye crisp last night with PB, which hasn't bothered me. Got very itchy all over from that, first food to do that since the change. Informative.

                                                                                                                                                                                                                                                                                                                2. Really good lunch here at my desk - a falafel salad. Modeled after a mediterranean take out place near me, I fried some falafel balls this morning and had them on greens, along with pickled beets, an HB egg, chopped pepper, radish, feta, and a few garbanzos. Dressing was tahini with some spicy sesame oil and thinned with hot water.

                                                                                                                                                                                                                                                                                                                  1. I have been craving a burger for months so Sunday's dinner was a juicy bison burger on roasted portobello caps with Raclette and bacon all wrapped in Iceberg.

                                                                                                                                                                                                                                                                                                                    Tonight's dinner will be pan-roasted Sockeye salmon topped with artichokes and spinach sauteed in garlic and olive oil, all finished with olive tapenade and Feta.

                                                                                                                                                                                                                                                                                                                     
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                                                                                                                                                                                                                                                                                                                      1. re: biondanonima

                                                                                                                                                                                                                                                                                                                        It was! I need to have burgers more often!

                                                                                                                                                                                                                                                                                                                    1. Low carb chicken tikka masala, made with chicken thighs. Turned out a bit wetter/soupier than I had wanted (too much tomato?), and now I have a ton of leftover chicken tikka sauce in the freezer. Served with some cauliflower rice, and a bunch of okra slices stir-fried in coriander and tumeric.

                                                                                                                                                                                                                                                                                                                      1. Lunch today was a skirt steak salad at a restaurant with two former coworkers. Food was very good, perfectly done medium rare meat. Otherwise, lunches and dinners have been pretty ho-hum. I did make a wonderful butternut squash thing with coconut milk and a tub of coriander chutney from the indian grocery but it wasn't very low carb. I was cooking for my gluten and egg-free sister in law.

                                                                                                                                                                                                                                                                                                                        The most creative thing lately involved fried chicken skin. I used leg/thigh pieces for a pepper chicken stir fry. While peeling the skin off, I decided to fry in a CI skillet until crispy, then fry some finely cubed tofu and raw peanuts in the fat, drain them all, chop the skin, a bit of sea salt and smoked paprika, and served it as an appetizer for the chicken. Very delicious.

                                                                                                                                                                                                                                                                                                                        1. Zuni chicken with a mushroom trio of trumpet, shiitake and crimini sauteed in olive oil, garlic and sherry finished with creme fraiche.

                                                                                                                                                                                                                                                                                                                          1. I just couldn't resist sharing Saturday breakfast from last week - pork belly omelet...why have I never thought to put pork belly in an omelet?