Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[carlo3b]

Get series about HEALTHY, and LOW CARB FOOD

This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.

With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef  (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
 
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..

This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo,  get it?  food)..  Hahahahhahaha...  {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread..  :)

[Core_Conservative]

Absolutely add me to the ping list for this. Thanks!

[bert]

Count me in.......

I have tried a reduced carb, not no carb, diet for most of the summer and my diabetic symptoms are gone.

My weight loss is not as great as hoped, but I need to spend a longer time on my bike I guess.

Thanks for your effort

[urbanrights]

please add me to the ping list ...

[Core_Conservative]

22g Carbohydrate

wow - I can only have a piece a day? - Sounds great - but still a little high in carbs - what do the graham crackers add in carbs - maybe they can be eliminated.

[Core_Conservative]

A cup of low fat milk, a handful of ripe strawberries & Sweet&Low

If you look at the low fat milk carbs - it's way high - (the higher the fat content the lower the carbs - weird huh) try half-n-half or even heavy cream - it'll taste more like a shake - if you need sweetener - then add some - but I doubt you will need it. Enjoy

[Core_Conservative]

Is it advisable to eat cereal or sandwiches with bread when on maintenance?

don't mix carbs and protiens - Check out Suzanne Summers diet plan.

[carlo3b]

Caramelized Onion Frittata

• 1/4 cup pure olive oil
• 5 small yellow onions, thinly sliced
• 1 can (14 1/2 oz.) whole peeled tomatoes, completely drained, and chopped
• 1/4 pound smoked ham, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbs.. minced fresh parsley
• 1/2 tsp. dried marjoram, crumbled
• 1/4 tsp. dried basil, crumbled
• 1/4 tsp. salt
• large pinch pepper
• 6 large eggs
• 2 tbs. butter


1) Heat oil in a medium skillet over medium high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 6 to 8 minutes.
2) Drain chopped tomatoes and stir into onions; cook over medium heat for 5 minutes, stirring continually.
3) Remove onions and tomatoes from skillet with a large slotted spoon and discard drippings.
Let tomato onion mixture cool to room temperature.
4) Add ham, cheese, parsley, basil, salt and pepper to the cooled tomato onion mixture; mix lightly. Whisk eggs in a small bowl and then stir into ham mixture.
Heat broiler.
5) Melt butter in a heavy, ovenproof 10 inch skillet over medium heat. When the butter foam subsides, reduce heat to low.
6) Add egg mixture to the melted butter in the skillet and spread in an even layer. Cook, without stirring, over very low heat until all but the top 1/4 inch of egg mixture is set, about 8 to 10 minutes. Test by gently shaking the skillet.
7) Place under broiler, about 4 inches from the heat, and cook until the top of the egg mixture is set, about 1 to 2 minutes. Do not let top brown or frittata will be dry.
May be served hot, room temperature or cold.

Makes 6 to 8 appetizer servings or 3 to 4 luncheon servings.

[carlo3b]

I know you have asked for Veal Ala Milanese, but I couldn't pass this bad boy up..
Why not eat this delishious meal while I dig around for my favorite Milanese recipe..
 

Veal with Sage and Asparagus Scaloppine

• 12 slices of veal (scaloppine-sized)
• 6 slices prosciutto ham
• 12 fresh sage leaves
• 1/2 cup quality white wine
• 1/4 cup soy flour (I know it's hard to find, and a bit pricey, go ahead and use all purpose, and live a little)
• salt and freshly ground pepper
• 2 bunches asparagus
• 1/4 cup extra virgin olive oil

1) Trim asparagus half an inch from the bottom (while still bunched). Cut asparagus four inches from the top. Wash tips and trimmed bottoms of asparagus. Boil trimmed bottoms of asparagus for 15-20 minutes in two cups of water.
2) Prepare a tray, with sprinkled salt, pepper and flour. Cover the tray with scaloppine. Place one sage leaf on the center of each scaloppine and cover each with a half a slice of prosciutto. Sprinkle with flour. Pound each piece of veal with your hand to make the prosciutto stick to the meat.
3) Sauté asparagus tips in two tablespoons of oil for one minute. Add one-quarter cup of asparagus broth (discard trim). Season broth with salt; cook for 2-3 minutes.
4) In the meantime, heat the remaining oil in a large pan and place slices (prosciutto side down) into the pan. If skillet is large enough to accommodate all 12 slices, do so, or cook in batches. Cook for 2 minutes on each side. Drizzle with white wine and reduce until sauce thickens.
5) Arrange 4-5 asparagus on the plate in a fan design and overlap slices of veal at the bottom of the fan. Drizzle sauce and a little olive oil over the veal and serve immediately.
Serves 4 to 6 lucky folks.. ;)

[carlo3b]

Rika, your Shrimp recipe sounds outstanding.. Thank so much.. ;)

[twigs]

Can jicama be substituted for potatoes in potato salad?

I know nothing about jicama, but I LOVE potato salad. Once I had a very good potato salad in a Russian restaurant and was surprised how good it was, considering that it had veggies that I normally didn't like. While there were potatoes in it, there was also a lot of northern cold-weather veggies like beets and parsnips. Actually, it was very, very good.

[twigs]

Would you put me on your ping list? I would very much like to be educated in this way of eating!

[.38sw]

I can't believe these yummy sounding recipes! My husband is allergic to poultry and eggs, so if I try this, I'll have to use egg whites (which don't bother him) or the egg product stuff. Oh well....

I have a bigger problem with recipes that call for chicken broth. If I substitute beef or vegetable broth, it changes the flavor. Oh, the difficulties we must live with!

[carlo3b]

I have a bigger problem with recipes that call for chicken broth. If I substitute beef or vegetable broth..

Vegetable consommé is perfectly ok, it's always better to use the ingredient the recipe recommends however, if you put your beef broth through a coffee filter, I challenge anyone to tell the difference... :-0

[.38sw]

Thanks. I'll try the coffee filter option.

[carlo3b]

You asked.. I delivered...

Veal Chop Milanese With Tomato And Basil Vinaigrette

• 4 veal rib chops
• 1 cup flour (you could sub. soy flour)
• 3 med. eggs
• 1/4 cup whole milk
• 2 Tbls pure olive oil, for sautéing, plus 1/2 cup extra-virgin olive oil
• 1/2 Tsp salt
• 1/2 Tsp freshly ground black pepper
• 1 1/2 cups bread crumbs (yes, I know)
• 1/4 cup Italian parsley, chopped
• 1/4 cup Parmesan cheese, freshly grated
• 1 large beefsteak tomato (about 1 lb), seeded , cut into 1/2' dice or a 14 oz can diced, screw the seeds.. :-)
• 8 fresh basil leaves - (8 to 10), hand shredded
• 3 Tbls fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Salt, to taste
• Fresh ground black pepper, to taste

1) Pound the veal (or put on a portable cast and ask your butcher to do it), to a 1/4 inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup.
2) Put the flour in a pie tin. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
3) Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy. (I can't stand a mess..Bwhahahahha...sorry, I digress)
4) Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
5) Heat the 1/3 cup olive oil in a large sauté pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you sauté the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked.
Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.
Yields 4 to 6 servings... and after all of this work, they had better lick the plates, the funny thing is they usually do..*<]8-)

[carlo3b]

please add me to the ping list ...

You are now on my list ...LOL

[carlo3b]

Just a thought, but have you checked your Thyroid lately?

[texasbluebell]

bookmark

[randita]

Do you have a good BBQ sauce recipe--also ranch dressing?

Here's a good one for chicken. My family has loved this dish for years and little did I know--it is also low carb.

8 chicken breasts
3-4 oz. dried beef
8 slices bacon
1 cup sour cream
1 can cream of mushroom soup

Divide dried beef into 8 portions. Roll a chicken breast around each portion and wrap a slice of bacon around the chicken breast. Place into a 9 x 13 baking pan. Mix sour cream and mushroom soup together and spread on top of chicken. Sprinkle all with parsley or paprika for color. Bake uncovered at 350º for about 1 hour. This is easy to prepare for a large crowd. The "gravy" is excellent over rice for your carb eating family members. Delicious left over and freezes well. A good winter time selection.

[danmar]

add me to the ping list, Carlo!