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Author Topic: Recipe and Cook's Corner  (Read 232997 times)

Offline rick-in

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Re: Recipe and Cook's Corner
« Reply #30 on: May 05, 2006, 03:52:23 PM »
Sherry - RobsGalPal

Thank you for the great lo carb recipies - they all sound just great!  I printed every one of them. I am going to cook all weekend!

With appreciation,

Rick

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #31 on: May 05, 2006, 04:39:06 PM »
Laurentia how much is a decilitres??

thanks!

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #32 on: May 05, 2006, 04:41:48 PM »
Rick,

 I have lots of low carb recipes.  I just don't know what kind of stuff folks like. 

I try to think outside my usual stuff.


Sherry
« Last Edit: May 05, 2006, 05:00:59 PM by RobsGalPal »

Offline jack

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Re: Recipe and Cook's Corner
« Reply #33 on: May 05, 2006, 07:59:32 PM »
and i have been inventinglo carb treats for myself for years now, but have never bothered to codify the results.  one tip though if you are going to switch long term to low carb eating (and there isn't much point to just doing it short term), take a serious time out to go through your local supermarket.  i picked up every single food i like and checking the carbhydrate count, minus the dietary fiber of course.  i found lots of surprises, food that i hadn't thought of that made great low carb meals or infredients of meals.  like ricotta cheese, or even cream cheese.  all kinds of meats, eggs, even whipped cream (made with splenda, of course.  i found some cereals that were very low in carbs, too.     

some of the treats i have come up with i will get out here, as soon as i get the time to commit them to post.

jack
"through Seneca Falls, and Selma, and Stonewall..."

Offline Laurentia

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Re: Recipe and Cook's Corner
« Reply #34 on: May 06, 2006, 02:38:29 AM »
Laurentia how much is a decilitres??

thanks!

According to a converting site I found, it's 0.42 cups, so 3 dl will be about 1 1/4 cups. Tablespoons and teaspoons seem to be the same worldwide - yay!
http://www.convert-me.com/en/convert/cooking - unit conversions for the kitchen!

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #35 on: May 06, 2006, 08:25:02 AM »
Laurentia how much is a decilitres??

thanks!

According to a converting site I found, it's 0.42 cups, so 3 dl will be about 1 1/4 cups. Tablespoons and teaspoons seem to be the same worldwide - yay!

Thanks,

I'm gonna try your recipe!

Offline ImEnnisShesJack

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Re: Recipe and Cook's Corner
« Reply #36 on: May 07, 2006, 06:45:36 PM »
Oven Barbecued Brisket

(serves 12)

1/2 10 oz bottle Worcestershire sauce
1/8 cup hot pepper sauce
1/2 stick butter
1 c. cider vinegar
1/2 T. ground black pepper
1 t. salt (kosher or sea salt)
1 t. red pepper flakes (optional)

4-6 garlic cloves, pressed
1 beef brisket (apprx. 4 lbs.)

combine first seven ingredients in saucepan over medium heat and bring to a boil while stirring.  Lower heat and simmer for 10 minutes, still stirring.  Let cool until ready to use - the sauce will keep for several days.

The day before you plan to serve, rub additional salt on brisket along with the garlic paste.  Put in a foil lined roasting pan and cover generously with sauce.  pull up edges of foil and seal into packet.  Let marinate overnight in fridge.  Next day, remove brisket from fridge and let come to room temperature for about 2 hours.  preheat oven to 325.  Roast the brisket in foil for 5 hours.  Remove brisket from oven and open the foil packet - return brisket to oven for approx. 1/2 hour more until sauce is absorbed. 
"And when he shall die,
Take him and cut him out in little stars,
And he will make the face of heaven so fine
That all the world will be in love with night."
~~Heath Ledger 1979-2008~~

Carol8159@yahoo.com

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #37 on: May 07, 2006, 06:49:52 PM »
 I buy the snack size baggies and measure the portion in each one. Toss them in the freezer
and they are ready to go. 


NUTTY CRUNCH

2 ounces walnuts
4 ounces pecans
2 ounces almonds (I like sliced)
2 ounces unsweetened coconut, 1/2 cup
2-4 tablespoons flax meal
1-2 ounces unsalted sunflower kernels
2 tablespoons butter, melted
1/3 cup granular Splenda or equivalent
1/2 teaspoon vanilla
Pinch salt, optional
1/2-1 teaspoon cinnamon

Coarsely chop the nuts; put in a medium bowl. Stir in coconut, flax meal and sunflower kernels. In small bowl, mix butter, sweetener, vanilla and salt. Pour over nuts and toss to mix well. Spread on large jelly roll pan and bake at 300º about 10-15 minutes, stirring every few minutes, until lightly toasted. Watch closely so it doesn't burn. Mix in the cinnamon; cool. Store in airtight container in fridge.

Makes about 2 cups
Can be frozen

With granular Splenda:
Per 1/3 cup: 344 Calories; 33g Fat; 7g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
Per 1/4 cup: 258 Calories; 25g Fat; 6g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 2 tablespoons: 129 Calories; 12g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs


Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #38 on: May 07, 2006, 06:57:51 PM »
Quick and easy!!
Thats me.... no comments are necessary!!    :D

I buy a Low carb pasta (Dreamfields)

I cook the whole box at one time and then place it in a ziploc bag in the frig  unseasoned.

Day 1: take a cup of it with a slice of cheese and nuke it for mac and cheese.
Day 2: macaroni salad ( made with the boiled eggs already peeled in a ziploc)
Day 3: toss in a meat sauce for a goulash type of meal

etc.... you get the idea!

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #39 on: May 07, 2006, 07:00:48 PM »
Shredded Mexican Beef

1 tri tip roast ( any will do since you are gonna crock it)
1/2 C medium strength jar salsa
1-2 tsp. fresh minced garlic (or equivalent strength powder)
salt
pepper

Sprinkle liberally salt and pepper all over the roast. Rub with the garlic. Put the roast in the crock pot and pour the salsa over the roast. Cook on low until meat is shreddable. (about 10-12 hours) then shred with two forks and stir everything well. Let the sauce cook down. I like to let the meat get a bit crispy.

This is great as taco and tostado filling or great with each serving having 1 oz of melted cheese and a dollop of sour cream and some olives. This is also great served with low carb tortillas.

This makes 6 4 oz servings with about 1.2 carbs per serving

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #40 on: May 07, 2006, 07:06:23 PM »
Breakfast for most of us is a grab it and go or a forget it!

These are fantastic for breakfast or just to go snack:

Breakfast Meatballs:

2 lbs sausage
1 lb ground beef
3 eggs
2 TBS instant minced onion
1/2 lb shredded cheddar cheese
black pepper to taste

Preheat oven to 350 degrees. Combine all ingredients and mix well. Roll into 1-1/2" balls and place on cookie sheet. Bake 20-25 minutes. Makes about 50 meatballs. They freeze well after cooking for an anytime snack.

One meatball (approx.)
Calories: 87
Carbs: 0.137
Protein: 5.36

ps.
jack you could fry them
« Last Edit: May 07, 2006, 09:31:24 PM by RobsGalPal »

Offline ImEnnisShesJack

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Re: Recipe and Cook's Corner
« Reply #41 on: May 07, 2006, 07:08:17 PM »
Eazy Italian Beef

1 beef chuck roast or brisket - trim some of the excess fat off
1 sliced med. onion
2-4 cloves garlic sliced thin
1 jar sliced pepperoncini
about 1/2 C. water

throw everything into crock pot - cook on low for 8-10 hours or high for 3-4.
(it's better slow cooked)

serve on italian rolls with the au jus on the side.
"And when he shall die,
Take him and cut him out in little stars,
And he will make the face of heaven so fine
That all the world will be in love with night."
~~Heath Ledger 1979-2008~~

Carol8159@yahoo.com

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #42 on: May 07, 2006, 07:15:20 PM »
Most everyone love Wings.

preheat oven to 400 degrees.

place wings on a "Pam" sprayed cookie sheet and bake approx 30 mins.
Flip and do another 30 mins.  I like my wings crispy. 
(If the skin is soft UCK!)

Remove from oven and place in a large bowl.
Pour a generous amount of franks Hot sauce over them and enjoy. ( I like them just like this) 
You can place them back in the oven for a few sec. to dry them out a bit.
You can some add butter to the sauce if it is too hot for you.

Serve with Ranch or Blue cheese dressing.
Very low calorie and lo carb and easy to eat in the diner!

 ;)

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #43 on: May 07, 2006, 07:16:48 PM »
The Italian beef is sooo... good!!

 :)

Offline RobsGalPal

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Re: Recipe and Cook's Corner
« Reply #44 on: May 07, 2006, 07:29:36 PM »
This is not my recipe but it is soo.. very good

Mexicalli Chicken


Preheat oven to 400 degrees

base

1 1/2 pound of boneless skinless chicken tenders
1 can (4 oz) of diced green chiles
1 can (10 oz) of diced tomato's w/green chiles (I used the Rotel brand)
Salt & Pepper (whatever amt. you're used too)

In a 8x8 baking dish lay the chicken tenders and top with the diced green chiles and the diced tomatos w/green chiles. Add salt and pepper. Bake for about 40 minutes. While chicken is baking...prepare the topping

topping

4 oz of cream cheese (softened)
2 large eggs
1/4 cup of sour cream
2 Cups of Shredded Cheese (Mexican 4 cheese blend variety)
1/2 teaspoon of ground cumin

Mix all the above ingredients well

After about 40 minutes, remove chicken from oven and drain off any liquid. Pour the topping over the top of the baked chicken and spread evenly. Bake for another 10-15 or until topping is set.

Optional: Garnish with chilled sour cream, chopped green onions and or avocado wedges.
« Last Edit: May 07, 2006, 09:32:16 PM by RobsGalPal »