THE DIET WARS, a Battle of the SEXES.. How LowCarb can this go?

CookingWithCarlo.com ^ | Oct 21 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

Climb aboard, you have a ticket to ride.. but you had better buckle up, this baby gets movin! LOL.. :)

[carlo3b]

Why use Canadian?

Tryin to be neighborly.. :)

[all4one]

Please add me to your list!!! I have been eating healthier for the last 2 months and with your great recipes, look forward to staying healthy. I can rotate some new meals into my weekly menus and not get bored. Sometimes, I think that people don't eat as healthy because they bored with the same old recipes, variety adds the spice to life.

[cspackler]

Hi Carlo, I've always enjoyed your posts. My wife and I are doing the South Beach principle, I'm down 27 lbs so far and am enjoying it for the most part. Please add me to your low-carb ping list, por favor...

[carlo3b]

You have to try Cafe Mozart next time you're in NYC.

You can make our reservations, I think I'll be there Christmas!.. :)

[MontanaBeth]

Please add me carlo3b.

[cspackler]

It's been a great help with our 10 year old son's migraine headaches.

I have also noticed a massive reduction in my headaches since starting a low-carb plan. Do you know of any documented correlation between the two?

[BlueAngel]

Hi Carlo, thanks for these threads.

By the way, in case I missed it on another thread, do you have a recipe for a great steak marinade?

Thanks

[carlo3b]

As an aside, I did a no carb birthday cake for my friend. It was made with ham and chicken salad, frosted with cream cheese, and the flowers were made from roasted red peppers, cheese, green peppers, carrots and black olives.

OHMYGAWD! Where in the H@LL have you been?  Bwhahahhahahaha

[carlo3b]

Autumn Garden Vegetable Soup

• 8 oz white button mushroom, sliced
• 1 small tomato, sliced
• 2 starburst or yellow flat starshaped summer squash, diced
• 1 small zucchini, diced
• 1 stalk of celery, chopped into 1/2"
• 1 cup heavy cream
• garlic powder, to taste
• onion salt, to taste
• ground red pepper, to taste
• crumbled crisp bacon, (optional, but it really is great)
• salt and pepper (to taste)
• Parmesan cheese (to taste)


1) In microwave steam all vegetables for about 12 minutes, add a with a little water in the bottom. Any other method of cooking until soft is acceptable. Reserve the liquid.
2) Puree in a blender using some of the liquid to thin.
3) Pour in a saucepan and add 1 cup of cream and more liquid until desired consistency. Add seasonings.
To serve, crumble crisp bacon and sprinkle with Parmesan cheese.

[stanz]

You're on!

[carlo3b]

I think that people don't eat as healthy because they bored with the same old recipes, variety adds the spice to life.

Thats me, your Spicy Chef.. fir sir!

[carlo3b]

You are on the list, enjoy! :)

[RedWhiteBlue]

I'm on what I would call "modified South Beach." The main differences between SB and Adkins (as far as I know, someone correct me if I am wrong!) are that in SB there is no carb counting, there are "good fats" and "bad fats," (I don't think Adkins is so restrictive on acceptable fats) ketosis is not encouraged, and there are a few carb dishes not allowed on Adkins (brown rice, cous cous, whole wheat pasta or breads) that are acceptable in small amounts beginning the third week of SB. (I haven't started eating these yet even though I am into my 5th week -- there are so many different vegetables that are allowed).

I try to stick as closely to SB as I can, and I absolutely do not cheat where carbs are concerned, but sometimes I don't stick within the SB definition of "good fats." I figure that if I blow it on the carbs I eat, I have blown the diet, but if I deviate from the SB list of "good fats," I might be outside of SB guidelines but I am still on the Adkin's diet. How's that for rationalization?

What you say about SB and the freedom from counting carbs is very true in my case. When it comes to dieting, I tend to obssess about calories, fats, carbs, whatever. With SB, I am completely set free from all of that. That, along with eliminating my cravings for carbs, has completely changed my eating habits.

After going on SB, I also discovered another benifit: I don't feel guilty about food or eating any longer. Before, it didn't matter how much or how little I ate, it didn't matter if I was as thin as a rail. I felt guilty no matter what went in my mouth. Now I actually enjoy my food; before that was a totally foreign concept. I know that what I am eating is acceptable to the diet, and regardless of how delicious it is or the rich sauce it is in, it won't be long before I step on the scale and find that another pound is GONE.

[RedWhiteBlue]

In the tiramisu, I'm assuming that is sweet marsala (not dry marsala). Correct?

[carlo3b]

Will do Beth, ya'll are getting ready for a bit of winter pretty quick? Make some good hot soup, or any of these beauties!

Chicken with Fresh Herbs & Vegetables

Fresh vegetables and herbs wed blissfully to tender chicken breasts in a dish that will please nearly everyone. Colorful, delicious, and packed with nutrition!

• 1/4 cup Keto* Crumbs or low carb bread crumbs
• 6 Tablespoons shredded Parmesan cheese, divided
• 4 skinned and boned chicken breast halves
• 2 Tablespoons olive oil
• 10 large mushrooms, quartered
• 1 large green bell pepper, thinly sliced
• 3 large tomatoes, coarsely chopped
• 1 large garlic clove, pressed
• 1/2 teaspoon salt
• 1/4 cup chopped fresh basil
• 1 Tablespoon chopped fresh oregano

Combine Keto or bread crumbs and 4 tablespoons Parmesan cheese, and dredge chicken in mixture.

Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned. Remove chicken from skillet.

Add mushrooms and bell pepper to skillet; sauté 3 minutes. Add tomato, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes. Stir in basil, oregano, and remaining 2 tablespoons Parmesan cheese. Serve immediately.

If you don't have fresh herbs, substitute 1 tablespoon dried basil and 1 teaspoon dried oregano.

Makes 4 servings –– 5.8 grams of carbohydrate per serving.
 

Bacon Cheeseburger Quiche

• 1 lb. very lean hamburger
• 1 small chopped onion
• 4 slices crisp-cooked bacon, chopped in bits
• 3 eggs
• 1/2 cup mayonnaise
• 1/2 cup half-n-half
• 8 oz. shredded chedder or swiss cheese
• garlic powder to taste (optional)
• white pepper

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
Preheat oven to 350°F.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)

Makes 6 servings –– 2.2 grams of carbohydrate per serving.
 

Green Beans with Bacon and Almonds

• One 16 oz package frozen French style green beans, thawed
• One 16 oz package bacon, cooked and crumbled
• 1/2 cup slivered almonds

Fry bacon, draining off all fat, but leaving bits in the pan. Add thawed green beans and heat through, about 15 minutes, stirring occasionally. Add bacon and almonds, and heat another 5 minutes.

Makes 4 servings –– 3.9 grams of carbohydrate per serving.
 

Garlic Eggplant & Zucchini

This recipe calls for your veggies to be grilled. To approximate this dish indoors, set your broiler pan on the highest rack. Broilers vary significantly, so check after 30 seconds to make sure yours isn't excessively hot.

• 1 medium eggplant (or 3 skinny Japanese eggplants)
• 3 small zucchini
• olive oil for brushing
• coarse Kosher salt and freshly-ground black pepper
• 3 cloves garlic, crushed
• 2 Tablespoons olive oil
• 1 Tablespoons red wine vinegar
• crushed red pepper
• 1/4 cup chopped fresh parsley (leaves only)

If using standard (globe-type) eggplant, slice into 1/2" disks. Salt generously and set aside for 20 minutes. Rinse and pat dry. If using Japanese eggplant, simply slice eggplant in half lengthwise. Slice zucchini in half lengthwise.

Brush vegetables with olive oil; salt and pepper. Grill over medium coals until somewhat softened and golden, about 4 - 8 minutes per side, depending on heat.

Meanwhile, combine garlic, 2 tablespoons of olive oil, and red wine vinegar. Remove vegetables to platter. Drizzle with garlic-oil-vinegar sauce. Sprinkle with fresh parsley and crushed red pepper to taste.

Makes 4 servings –– 4.7 grams of carbohydrate per serving.

Swiss Cheese Cobb Salad

• 1 (10-ounce) bag (6 cups) mixed salad greens
• 1/4 pound Swiss Cheese, cubed
• 1 medium (1 cup) green pepper, coarsely chopped
• 1 medium (1 cup) red pepper, coarsely chopped
• 1 medium (1 cup) tomato, coarsely chopped
• 1/4 pound Ham, cubed
• 2 hard-cooked eggs, chopped
• 3/4 cup Bleu Cheese salad dressing

Place salad greens on large platter or in large shallow bowl. Place cheese in row down center of greens. Place half of each remaining ingredient in vertical rows from cheese to one side of platter. Repeat on other side of cheese with remaining ingredients. Cover; refrigerate until serving time.

Serve with salad dressing.

Makes 6 servings –– 4.5 grams carbohydrate per serving.

Grilled Sirloin Salad

• 1 1/4 lb. boneless beef top sirloin steak, cut 3/4-inch thick Tenderloin may be substituted for top sirloin.
• 1 teaspoon fresh lemon juice
• 6 cups gourmet salad greens mix
• 2 medium plum tomatoes, halved lengthwise, then cut crosswise into slices
• 1/2 cup prepared ranch or blue cheese dressing
• salt

Seasoning:

• 1 teaspoon dried oregano leaves, crushed
• 1 clove garlic, crushed
• 1/4 teaspoon pepper

In a small bowl, combine seasoning ingredients. Press evenly into both sides of beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13-16 minutes for medium rare to medium doneness; turn occasionally.

Season steak with salt, as desired. Drizzle with lemon juice. Carve steak crosswise into thin slices.

In large bowl, combine salad mix and tomatoes; toss gently. Arrange beef on top of salad. Serve with low carb dressing of choice (Blue Cheese is terrific here!)

Makes 4 servings –– 3.9 grams of carbohydrate per serving.
 

Chocolate Chipper Cheesecake Crust:

• 1/4 cup almond or walnut flour (finely ground nut meal)
• 4 Keto Chocolate Biscotti Cookies - finely crushed
• 2 Tablespoons Splenda
• 4 Tablespoons butter - melted

Filling:

• 5 (8-oz) packages full fat cream cheese, softened
• 1 cup Splenda
• 1/2 cup DaVinci Sugar Free Vanilla Syrup
• 1 Tablespoon Oat Flour
• 1 Tablespoon sugarfree vanilla extract
• 3 eggs
• 1/2 cup sour cream
• 1 cup Sugar Free Chocolate Chips

Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of springform or cheesecake pan.

Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.

Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

This makes a LARGE cake! Total carbs in cake: 102 At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.

 Dr. Pepper Cake

• 1 1/2 cups high gluten flour
• 1 cup almond flour
• 1 cup granulated Splenda
• 1/4 cup Diabetisweet
• 1 Tablespoon baking powder
• 1 1/2 teaspoons cinnamon
• 4 Tablespoons Dutch-Process Cocoa powder
• 1/2 teaspoon salt
• 8 large egg whites (room temp)
• 1/2 teaspoon cream of tartar
• 3/4 cup cold Diet Dr. Pepper *
• 2 Tablespoons Buttermilk
• 4 large egg yolks
• 1/3 cup oil
• 2 teaspoons vanilla extract

 Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together high gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, cinnamon, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk, and vanilla extract. Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting. (A chocolate/peanut butter/cream cheese frosting is great on this cake!)

[carlo3b]

Correct!

[carlo3b]

CAN YOU SHAKE UP YOUR SEX LIFE WITH SHIITAKE? ...I'LL SHOW YOU HOW!

Chinese emperors consumed Shiitake mushrooms in large quantities to fend off old age.  The ancient Japanese courts held the Shiitake in such regard and so valued for its aphrodisiac properties, that the growing sites were well hidden and heavily guarded.

Mushrooms are often the mysterious ingredient in stories and folk tales as well as in recipes. They stand accused in the deaths of such eminent personages as the real Emperor Claudius. By the Middle Ages their toxic qualities were harnessed into an effective fly killer. Fame finally came to the cèpe at the box office, with it's starring role in Andy Warhol's "Eat," the forty-five-minute movie of a man eating a mushroom.

Mushrooms are an ancient food, some varieties traceable to the Stone Age. They were the food of the Pharaohs in ancient Egypt, and they remained the food of the rich throughout nineteenth-century France and England. For all their haughty associations, and famed naughtiness, mushrooms are a most primitive plant.  Varieties are found the world over and successfully cultivated in caves, and in underground quarry tunnels, as in seventeenth-century France; and in abandoned limestone mines, as in present-day Pennsylvania. Mushrooms in general, and shiitake in particular are used as a powerful sexual stimulating tonic and homemade concoctions for fertility, are still found all over this universe.

Well, apart from these obvious sex maniacs, another group of people might want to give you more thoughts about the virtues of shiitake mushrooms are the so-called health maniacs. Shiitake is widely recognized as a health food, at first mainly by the Chinese and the Japanese and now increasingly, by doctors and scientists the world over. Edible mushrooms have been traditionally used throughout the Orient for their medicinal and tonic properties. A derivative property, lentinan, was and is still demonstrated to enhance host resistance against infections from various types of bacteria, viruses, fungi and parasites.

Some enjoyed the benefits of the mushroom, albeit with some reservations much as an appreciative mushroom fancier, the famed French author Alexandre Dumas who often had second thoughts, "I confess," he wrote early in the nineteenth century, with a regretful tone, "that nothing frightens me more than the appearance of mushrooms on the table, especially in a small provincial town." And Fannie Farmer, a legendary cookbook maven, in her 1909 edition, seems more adventurous than usual when she urges that, since mushrooms "grow about us abundantly," they therefore "should often be found on the table."  Martha Washington offered that George especially enjoyed just a bit of cream to heighten the flavor of her recipe "To Dress a Dish of Mushrumps."

Soooooo, whether your Martha trying to jazz up ole George, or a fat emperor fighting off Father Time, nothing beats using the Mushroom, garlic, or anything else for that matter, to light the romantic fires in your life...
and if all else fails, try this;

Steak Aphrodite

Pulling out all the stops... This is a gourmet French recipe, Tornadoes de boeuf, celebrated in honor of an Grecian sex Goddess, Aphrodite, adding a Chinese aphrodisiac, Shiitake, and enhanced by an Italian Chef... now, how in the Hell can you miss?

• 4 (3 oz) split Filet Mignons, thawed, (center cut beef tenderloin medallions)
• 1/8 tsp. Salt
• 1/8 tsp. Freshly ground pepper
• 2 Tbs.. Butter
• 1 tsp. Dijon style mustard
• 2 Tbs.. Shallots, minced
• 1 Tbs.. Butter
• 1 Tbs.. Fresh Lemon juice
• 1/8 tsp. Fresh Garlic, minced
• 1 1/2 tsp. Worcestershire sauce
• 4 med. Shiitake mushrooms, sliced to 1/8 in. (if dried, reconstitute in 1/2 cup hot water, 20 min, retain water)
• 1 Tbs. Fresh chives, minced
• 2 Tbs. Sherry
• 1 tsp. Brandy, or cognac (optional)
• 1 Tbs. Fresh parsley, minced

1) Season both sides of steak with salt and pepper.
2) Melt butter in a heavy skillet; add mustard, and shallots. Sauté over medium heat 1 minute.
3) Add steaks, cook approximately 4 minutes on each side for medium rare.
Remove steaks to serving plate and keep warm.
4) Add into pan drippings, 1 Tbs. butter, lemon juice, Sherry, 2 Tbs. mushroom water, and mushrooms, Worcestershire sauce, and chives. Cook for 3 minutes.
5) If you wish to Flambé*, tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Present on pre warmed plates, and sprinkled with parsley.
May I suggest a full bodied vintage Burgundy wine, as in Vosne Romanee.
Serves 1 pulsating sultry maiden, and 1 burgeoning lover..

* Flambe, means to ignite foods that have liquor or liqueur added. This is done to add a dramatic effect, and to develop a deep rich flavor. Use an 80-proof brandy or cognac. Liquors that are higher, 140, and 100 proof  are a bit too volatile when lit, leave the pyrotechnics for the restaurant dining room pros. Heat the brandy (or liquors, and liqueurs, in the case of fancy desserts) in a saucepan just until bubbles begin to form around the edges. May also be heated in a microwave oven by heating 30 to 45 seconds in a microwave proof dish at 100 percent power.
NOTE; Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).
Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Tip for adventurous Mushroom gatherers as a precaution, from  Marion Harland in her 1873 classic, Common Sense in the Household: A Manual of Practical Housewifery:  Boil gathered mushrooms with a white onion while stirring them with a silver spoon, she cautioned; if the onions turn black or the spoon darkens, throw everything away. Still she offered this comprehensive observation, as she remained suspicious, insisting that the poisonous types "sport all colors and are usually far prettier than their virtuous kindred." ... sheeesh!

 
 

[carlo3b]

Your story confirms so much about what I believe about dieting. I am convinced that all of the counting and figuring, nonsense is defeating the purpose entirely. Most folks want to change their eating habits to live a better life and lose a few pounds.

Some of our friends need more, and I know how hard that can be.. Life is way too short not to enjoy it, without a constant feeling of guilt. I take a lot of heat from my peers for some of my positions, but screw them, this is the only way to live, there may be another way to lose weight faster, but so be it. Thats what this thread and my life has been about forever. Make nice with each other.. :)

[nicksaunt]

Grilled Sirloin Salad is now on the menu for dinner. Thanks so much for all the great recipes. Keep them coming!

Take care.