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..  :)

[christie]

I'm hungry for salmon and got one out of the freezer this morning.

Did you see my recipe for salmon on post #594? Now that you have the Chardonnay, it would be perfect...

[Ladysmith]

Oh, wow! BRB!!

[the_doc]

Bump that one. Unnecessary iron supplements can cause lots of problems. (It turns out that the most common problem is a pretty fierce constipation.)

Many anemias are related to iron deficiency, but many anemias are completely unrelated to iron deficiency and will not respond at all to iron supplementation. Anemic individuals need a full work-up, probably involving a hematologist at some point if the primary care doctor has any questions at all about the diagnosis.

(Even if the anemia turns out to be "only" an iron-deficiency anemia, the anemic individual needs to be under the care of a physician. With all of the iron found in today's diet, an iron deficiency is suggestive of a fairly significant blood loss, such as seen with a bleeding ulcer. This needs to be recognized and treated with something more than iron.)

[SeaDragon]

Cover with 1/4 inch of white wine

Does this mean that you pour in enough wine to cover the salmon by 1/4"? So that it is totally covered?

I am a little confused here. I have never poached anything so I obviously need help.

:-)

[Ladysmith]

Ok, the salmon is in the oven instead of the nuker but it now has white wine on it. Hope I didn't mess this up... Too late for the sauce because that's working right now. Friggin' cork on the bottle is going to get the best of me, though... lol

[Ladysmith]

LOL You aren't the only one in need of help cooking! How long does it take for the wine to reduce??!

[diamond6]

Please add me to the list!

[diamond6]

Oh yum!

[Ladysmith]

Oh my! Except for being a bit too tart from the lemon juice (for my taste, anyway), the sauce was wonderful! I wound up pulling the salmon out of the oven and finishing it in the microwave.

Well, that was fun! I'll definitely try the fudge tomorrow night! :o)

[christie]

Cover with 1/4 inch of white wine

Does this mean that you pour in enough wine to cover the salmon by 1/4"? So that it is totally covered?

Just 1/4 inch or so in the dish. The wine steams the fish, doesn't have to cover it. Need to put plastic wrap over dish.

Need to ask Carlo if the wine used for the poaching can be used in the sauce or better to use fresh wine. I don't make a sauce myself.

[SeaDragon]

Thanks. I appreciate the input...

[CARDINALRULES]

I checked out an old low carb cookbook from 1974 from my local library.

There is a recipe for "potato salad" using rutabagas.

I haven't tried it so I don't know how well it would work.

[carlo3b]

Need to ask Carlo if the wine used for the poaching can be used in the sauce or better to use fresh wine.

You must use fresh wine, because the particular flavor is borne of the alcohol in the wine, and the poaching cooked off the previously use wine.

[christie]

Thanks Chef, didn't think of that!

[Fracas]

Try this easy to fix salmon.

Run cold water over salmon filet and pat totally dry with paper towels. Place one filet per person on a cookie sheet with a 'lip' or on a jelly roll pan or even a large pie plate.

Cover salmon with a thick layer of mayonnaise...I use Helmann's...sprinkle with chopped tops of green onion and diced minced dried garlic. Bake at 325 for about 10 minutes and finish under the broiler till the topping is nicely crisp.

This is better with the dried minced garlic than with sauteed fresh, IMO...and very easy to do. Timing depends on the thickness of the salmon filet, of course.

Try this cold on salads or on rye krisp or Triscuits if allowed on your diet.

[Fracas]

Check this to see if it meets the Atkins standard. Easy recipe, and you can adjust the spices to taste. This calls for noodles, but the spaghetti squash 'spaghetti' should work fine, don't you think? This is a great thread for non-Atkins readers who love to cook. (I even have white pepper and arrowroot in my spice cabinet!).

BLONDIE'S STROGANOFF

2 t. cooking oil
1 medium onion, chopped fine
1/2 lb. fresh mushrooms, sliced thin
1 lb. lean ground beef or thinly sliced sirloin
2 cloves garlic, minced
1 T. tomato paste
1 T. paprika
1/2 t. grated nutmeg
1/4 t. black pepper
2 t. Worcestershire sauce
1/2 c. dry red wine
1/2 pint sour cream
Flour for thickening if necessary

In skillet, saute onion and mushrooms in oil, then add beef. Gradually stir in all ingredients except sour cream and flour. Simmer ten minutes, stirring occasionally.

Just before serving, add the sour cream and a sprinkle of flour over low heat; when incorporated and thick, serve over hot noodles. <p

[jellybean]

Are iron supplements in multi vitamins?

If iron is included in your multi-vitamin, it should be listed on the label.

[carlo3b]

easy to fix salmon.
BLONDIE'S STROGANOFF

Two great looking recipes, and so easy to prepare.. any more were these babies were hiding.. LOL :o)

[carlo3b]

LowCarb BBQ Mustard Sauce

• 1/2 cup onion, chopped
• 1/2 cup cider vinegar
• Juice from 1 lemon, or 1 Tbs. lemon concentrate
• 1/3 cup spicy horseradish  mustard, deli mustard, or my favorite, coarse ground dark mustard, sometimes called..French Mustard
• 1/2 teaspoon celery seed
• 4 cloves garlic, minced (or 1/2 tsp. garlic powder)
• 1 Tbs. or 5-6 pkts of Splenda (or any of the better sugar substitutes on the market today)
• 1 teaspoon Brown Sugar Twin (I like this stuff especially the brown sugar, but there are many choices)
• 1/2 teaspoon Liquid Smoke


1) In a small saucepan, combine onion, lemon, vinegar, mustard, celery seed, garlic, sweeteners and Liquid Smoke.
2) Bring to boil, then reduce the heat, cover, and simmer for 15 minutes. Stir frequently, as it reduces to your desired thickness.
Remove from heat. Let stand for 5 minutes, then paint over grilled beef, pork, turkey, sausage or chicken.

Yields: 1 Cup Sauce. Approx. 2.2 grams carb per Tablespoon.

[RJayneJ]

You might find this interesting. I just heard a little blurb on Fox this morning that there are so many Brits on Atkins that it is causing an egg shortage in Great Britain.