Weekly Cooking Thread - Special Low Carb Edition

[leaning conservative]

I am definitely trying that sour cream recipe! Seems really easy too. Speaking of non stick foil, I hope the person who came up w/ the idea received lots of money! I roast & do a lot in the oven & it is the ultimate time saver. I also recycle the foil so I don’t feel guilty. I love the stuff & it is worth every penny!

[Jamestown1630]

Thank you for posting that; it looks very good.

Another ‘treat’ I’ve found that can get you through the times when you’re dying for something sweet, is to make sugar-free Jello, and put real whipped cream on top (the kind that shoots out of the can ;-)

[Liz]

This dessert is ideal for l/c diets. Elegant jello bavarian
attractively molded, served in puddle of strawberry sauce.

Strawberry Bavarian Cream

METHOD Pour cup boiling water over 3 oz pkg s/f strawberry Jello; stir/dissolve. Separately, add cool water to juice from frozen strawberries---make one cup. Stir into Jello. Chill/partially set. Elec/mixer foamy. Stir in pkg drained frozen sliced berries, 1/2 pint whipping cream (or cool whip).

PRESENTATION fill wet glass mold w/ jello cream; can add fresh berries, then rest Jello cream. Chill. Unmold on server.

SERVE w/ puddle of fresh strawberry sauce, garnish w/ fresh berries, mint sprig.

ING pkg frozen sliced strawberries, thawed and drained (save juice) cup boiling water 3 oz. strawberry Jello 1/2 pt. whipping cream or small Cool Whip 1-2 qt. fresh strawberries pureed for sauce mint sprigs

[Twotone]

Simple solutions are always the best!

[mumblypeg]

Guilty pleasure: cheese & crackers, & a good book before sleep.
Pet peeve: cracker crumbs in the sheets !

Re: Cabot yogurt and cheeses-—if your store doesn’t have it, you can ask the dairy dept. manager to get it. Walmart grocery welcomes requests.

[pops88]

Myra’s was the recipe I used years ago when I made cheese cake. I like a cheese cake that is less sweet so I didn’t use as much Splenda, and I like a little lemon in mine so added a squeeze. I also left off the crust and sour cream, but it always turned out well and was yummy. I also like savory cheese cakes, especially cheese and jalapeno, although I don’t have a recipe handy. It’s pretty much a basic cheese cake base without the sugar, and savory ingredients instead.

I had a fantastic custard recipe, but lost it and couldn’t find it on the internet. As I remember, it was eggs, cream and vanilla carefully microwaved to thicken.

I used to microwave American cheese, and just tried it again from the Cheeze-it substitute recipe posted. The parchment paper works so well and solved the problem of getting it off the plate. Another favorite is microwaved pepperoni chips. I put pepperoni on 2 cheap paper plates layered on a dinner plate. Microwave 1-2 min until crisp, remove from top paper plate to the bottom to continue to absorb oil. I add sauce and cheese before microwaving if I need a pizza fix.

[whodathunkit]

Very simple and satisfying is salsa chicken.

Modify recipe to taste. So many variations on this dish are available I am only posting the very basics.

Taco seasoning mix

One jar of salsa

Boneless, Skinless Chicken Breasts

Shredded cheddar cheese

Coat chicken with taco seasoning, put into baking dish with salsa and top with shredded cheddar

Baking times will vary.

Deliciousness invariably ensues!

[Jamestown1630]

That sounds good, and very easy for weeknights.

[Twotone]

These ‘taco shells’ could also be a pizza crust...

CHEESE “TACO SHELLS”

Take grated cheddar cheese and put it in the bottom of a nonstick skillet, about 5” in diameter. It should not be in a thick layer, but should cover bottom of the pan lightly. Heat on medium and let it melt and bubble. If you see a few small ‘holes’ where the pan shows through, it’s ok. The oil from the cheese will
separate out in a few minutes and you can dab it up with a crunched up paper towel.

After a few minutes of this, the cheese will be firm enough that it can be flipped with a spatula. If it is still sticky and gooey, wait longer! The second side takes only a short time.

Remove the “tortilla’ to layers of paper towels and pat dry. Then while still hot, stuff a crinkled up paper towel in the middle of the “tortilla” and fold in half into a taco shape, pressing firmly. The paper towel allows the proper spread, so that you can easily fill it when cool. Put the shell upside down on a paper towel to cool off and harden, with the crunched up paper towel still inside, holding the shape. When cool, it is hard and crunchy and retains the shape of a taco shell. It is really easier to do than it might appear here.

Then fill with your favorite taco fillings (seasoned meat, lettuce, guacamole, salsa, olives, etc.)

You could heat your pepperoni in sauce with olives or whatever other topping & put on the cheese ‘taco’.

[Maverick68]

thanks for this thread!

[RoosterRedux]

I have just milled all my ingredients for Ezekiel bread (got 'em from the health food store) and will baked some in the morning.

Thx for the tip.

[Qiviut]

A little late for the thread, but I just spotted this:

103 Things To Cook If You’re Trying To Eat Fewer Carbs
https://www.buzzfeed.com/christinebyrne/every-low-carb-recipe-you-need

They’re not all “low carb” by my definition, but some are ... almost all of them look delicious.

[Jamestown1630]

That’s a nice site. The breakfast ‘pizza’ (number 13) looks good and easy to do.

[Qiviut]

I have kale in my fall garden so the “Baby Kale, Mozzarella, and Egg Bake” Recipe is one I’ll try. Plus, at the bottom of that recipe are links to other kale recipes.

All the recipes look delicious - just scrolling down the pictures is fun. :-)

[Jamestown1630]

I like those apple slices with peanut butter. Not exactly low-carb or even Paleo; but better than a donut ;-)

[pops88]

Those are some nice looking recipes. I plan to try the baccon chedar cauliflower soup.

[BreitbartSentMe]

Some ideas for pasta substitutes:

Spaghetti Squash with Marinara

Spiral cut zucchini, toss in hot marinara or bolognese

Lasagna - either overstuff layers and use only a couple of sheets, or use roasted veggies as layers instead of pasta sheets

Ricotta Gnocchi:
Ingredients

1 cup ricotta cheese (part skim)
1 egg yolk (medium or large)
1/4-1/2 teaspoon fine sea salt
1/3 cup grated Parmesan and/or Percorino cheese
1/2-2/3 cup almond flour, plus more for the board
Finely chopped herbs (basil, parsley, oregano, etc.)

Tips

The more flour you add, the denser the gnocchi will be, and you are aiming for light, fluffy pillows! Using almond flour instead of regular flour makes the carb-count even lower.

Directions

1. Drain the ricotta in a mesh strainer for up to an hour

2. Put a large pot of salted water on to boil

3. Combine the cheese in a large bowl with egg yolk, salt, herbs and grated cheese, mixing well to combine. Add some of the flour and stir just until combined; it should still be quite sticky.

4. Flour the board heavily. Scoop a large spoonful of dough onto the board and flour the top heavily. Flour your hands and roll the dough into a log about the width of one finger. Dip a sharp knife into flour, and cut into pieces the size of the last joint of your thumb (about 3/4”).

5. Transfer to a parchment-lined, flour-dusted baking sheet. Repeat until all the gnocchi are formed. Work quickly so they don’t get soggy and stick.

6. Turn the heat down under the pot until the water bubbles gently. Add the gnocchi and stir once so they don’t stick to the bottom. Cook until the float to the surface, 2-4 minutes. Remove with a skimmer or spider and serve at once with a light tomato sauce, browned butter with sage, or any kind of pesto.

Serving Size: Makes enough gnocchi for two

[Liz]

genaw.com Lo-Carb web site is terrific. Her personal reviews are very helpful.

GRANDMA SCHROEDER'S ROULADEN

METHOD Spread each slice of beef with a little mustard; s/p. Top w/ slice bacon, thin pickle spear. Sprinkle w/ bit onion. Roll-up to form meat roll. Secure with toothpicks or string (Grandma uses cotton thread). Brown on all sides in hot oil, then place in roaster.

Cover/roast at 350º, til aroma permeates air; turn heat down to 300º. Roast 2 hours, turning them once to brown evenly.Can serve / pan juices or deglaze pan / with hot water and make gravy. Be sure to remove the toothpicks, string or thread before serving.

NOTE The number of servings will depend on amount of meat * Grandma says to get 1/2 pound per person.

ING Rump roast, have butcher slice 1/8" thick, against the grain * Salt and pepper Bacon, raw, 1 piece per slice of meat Small onion, minced, 2 1/2 ounces Dijon mustard, pickle slice options

Braised Red Cabbage / color is magnificent on plate.

ING 4 slices bacon, diced 1 large onion, chopped 1 small head red cabbage (about 2 lbs), thinly sliced 1 cup red wine 3 tbsp red wine vinegar 1/3 cup red currant jelly 1 apple, cored and shredded salt and pepper to taste

ROULADEN FILLING METHOD

[greeneyes]

Me neither, but I saw a recipe to try the other day, if I can just find it again.

The “Crack Slaw” involves cooked cabbage and reminds me a little of Hamburger Helper dishes without the carbs.

[Liz]

Also called "Died and went to Heaven bars". Just like Reese's.
Same consistency and size as Reese's. They just melt in your mouth.

Frozen Peanut Butter Dreams / makes 12 little treats

METHOD Mix 1/2 c p/butter, cup skim, 1 1/2 oz pkg f/f-s/f instant dk chocolate pudding mix. (mixes easier using fork) Fold in cup fat-free cool whip. Pour into paper-lined cupcake tin and freeze.