What does your low carb meals look like??
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Replies
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blackened orange roughy over cajun cauliflower "rice"
rack of lamb with mint gremolata and roasted radishes in browned butter
shirred eggs over creamed peas (reduced heavy cream) topped with bacon & gruyere
baked chiles rellenos (not battered) stuffed with leftover pulled pork or chicken & cheese in a homemade mexi tomato sauce
Last week I bought a three pack of smoked turkey legs from Sams Club & simmered two of them for 30min in broth, pulled it apart & then added a couple bunches of chopped collards with some sauted onion & garlic for another hour. What a great meal that turned out to be...splash of hot sauce & vinegar to complete. So simple, but so much flavor.19 -
KnitOrMiss wrote: »Halloumi is a fresh cheese.
And you can fry it? Sounds amazing....I love cheese! I'll have to look for this type.0 -
esaucier17 wrote: »KnitOrMiss wrote: »Halloumi is a fresh cheese.
And you can fry it? Sounds amazing....I love cheese! I'll have to look for this type.
http://www.davidlebovitz.com/2013/10/fried-halloumi-haloumi-cheese-recipe/
http://www.foodnetwork.com/recipes/bobby-flay/grilled-halloumi-cheese-recipe.html
– Halloumi cheese (sometimes called haloumi or halumi) is found in Arabic, Turkish, and Greek markets. I also found some recipes online (below) in case you want to try your hand at making your own.
Related Recipes and Links
Baked Goat Cheese
Creamy Feta-Red Wine Vinegar Salad Dressing
Fried White Beans with Sorrel, Feta and Sumac
Marinated Feta
Cucumber and Feta Salad
8 Tips for Using and Choosing Olive Oil
Grilled Halloumi Cheese Skewers with Mushrooms and Onions (Kalyn’s Kitchen)
Grilled Halloumi with Za’atar and Roasted Red Pepper Coulis (Cook Sister)
Homemade Halloumi (Wholesome Cook)
Haloumi with Cow Milk (Simone’s Kitchen)2 -
Sunny_Bunny_ wrote: »ettaterrell wrote: »Would really like to see a cup of bulletproof coffee if someone would share!
Here's how I make my bulletproof coffee.
Look at that beautiful frothy cream and butter top! This stuff is heaven!
I go with 1tsp coconut oil, 1tsp butter, 1Tbs heavy cream and 2Tbs sugar free syrup in 12 oz. coffee.
If i don't have an immersion blender do you think I could whip this up in my Nutri Bullet?3 -
KnitOrMiss wrote: »esaucier17 wrote: »KnitOrMiss wrote: »Halloumi is a fresh cheese.
And you can fry it? Sounds amazing....I love cheese! I'll have to look for this type.
http://www.davidlebovitz.com/2013/10/fried-halloumi-haloumi-cheese-recipe/
http://www.foodnetwork.com/recipes/bobby-flay/grilled-halloumi-cheese-recipe.html
– Halloumi cheese (sometimes called haloumi or halumi) is found in Arabic, Turkish, and Greek markets. I also found some recipes online (below) in case you want to try your hand at making your own.
Related Recipes and Links
Baked Goat Cheese
Creamy Feta-Red Wine Vinegar Salad Dressing
Fried White Beans with Sorrel, Feta and Sumac
Marinated Feta
Cucumber and Feta Salad
8 Tips for Using and Choosing Olive Oil
Grilled Halloumi Cheese Skewers with Mushrooms and Onions (Kalyn’s Kitchen)
Grilled Halloumi with Za’atar and Roasted Red Pepper Coulis (Cook Sister)
Homemade Halloumi (Wholesome Cook)
Haloumi with Cow Milk (Simone’s Kitchen)
Awesome....thank you so much!0 -
esaucier17 wrote: »Sunny_Bunny_ wrote: »ettaterrell wrote: »Would really like to see a cup of bulletproof coffee if someone would share!
Here's how I make my bulletproof coffee.
Look at that beautiful frothy cream and butter top! This stuff is heaven!
I go with 1tsp coconut oil, 1tsp butter, 1Tbs heavy cream and 2Tbs sugar free syrup in 12 oz. coffee.
If i don't have an immersion blender do you think I could whip this up in my Nutri Bullet?
Yes definitely. I had a cheapo single cup blender thingy that I used to use but the plastic cups that came with it would get tiny cracks in them and send hot coffee spewing into my eyeballs every morning so I got this cheapo immersion blender instead since I couldn't find a small blender with glass cups on the cheap.
Have you guys figured out I'm super cheap yet?
In other news, my immersion blender wouldn't turn off this morning and I had to pull the cord so I didn't blend up my whole kitchen.
6 -
Sunny_Bunny_ wrote: »esaucier17 wrote: »Sunny_Bunny_ wrote: »ettaterrell wrote: »Would really like to see a cup of bulletproof coffee if someone would share!
Here's how I make my bulletproof coffee.
Look at that beautiful frothy cream and butter top! This stuff is heaven!
I go with 1tsp coconut oil, 1tsp butter, 1Tbs heavy cream and 2Tbs sugar free syrup in 12 oz. coffee.
If i don't have an immersion blender do you think I could whip this up in my Nutri Bullet?
Yes definitely. I had a cheapo single cup blender thingy that I used to use but the plastic cups that came with it would get tiny cracks in them and send hot coffee spewing into my eyeballs every morning so I got this cheapo immersion blender instead since I couldn't find a small blender with glass cups on the cheap.
Have you guys figured out I'm super cheap yet?
In other news, my immersion blender wouldn't turn off this morning and I had to pull the cord so I didn't blend up my whole kitchen.
LMAO....that is funny about it not shutting off! Hey I'm super cheap too...it's a good thing. I only got a Nutri Bullet because I had a gift card, lol2 -
JodehFoster wrote: »
blackened orange roughy over cajun cauliflower "rice"
rack of lamb with mint gremolata and roasted radishes in browned butter
shirred eggs over creamed peas (reduced heavy cream) topped with bacon & gruyere
baked chiles rellenos (not battered) stuffed with leftover pulled pork or chicken & cheese in a homemade mexi tomato sauce
Last week I bought a three pack of smoked turkey legs from Sams Club & simmered two of them for 30min in broth, pulled it apart & then added a couple bunches of chopped collards with some sauted onion & garlic for another hour. What a great meal that turned out to be...splash of hot sauce & vinegar to complete. So simple, but so much flavor.
Ok. I am going to NEED the rellenos recipe! That's my fav Mexican dish eva!
And I don't know what shirred eggs are and I don't know if I can fit peas into my plan and I also don't know what gruyere is, or how to pronounce it, but this looks good and you said creamed and bacon and totally got my attention.
I have seen so many foods that I am not familiar with since being in the group and I think that's awesome! I'm not a "cook from a recipe" person exactly because I usually just go for quick, simple and I know what the ingredients actually are kinda thing. lol But, sometimes I really want to go for it and try something just because I'm not familiar with it.3 -
Sunny_Bunny_ wrote: »JodehFoster wrote: »
blackened orange roughy over cajun cauliflower "rice"
rack of lamb with mint gremolata and roasted radishes in browned butter
shirred eggs over creamed peas (reduced heavy cream) topped with bacon & gruyere
baked chiles rellenos (not battered) stuffed with leftover pulled pork or chicken & cheese in a homemade mexi tomato sauce
Last week I bought a three pack of smoked turkey legs from Sams Club & simmered two of them for 30min in broth, pulled it apart & then added a couple bunches of chopped collards with some sauted onion & garlic for another hour. What a great meal that turned out to be...splash of hot sauce & vinegar to complete. So simple, but so much flavor.
Ok. I am going to NEED the rellenos recipe! That's my fav Mexican dish eva!
And I don't know what shirred eggs are and I don't know if I can fit peas into my plan and I also don't know what gruyere is, or how to pronounce it, but this looks good and you said creamed and bacon and totally got my attention.
I have seen so many foods that I am not familiar with since being in the group and I think that's awesome! I'm not a "cook from a recipe" person exactly because I usually just go for quick, simple and I know what the ingredients actually are kinda thing. lol But, sometimes I really want to go for it and try something just because I'm not familiar with it.
I also need that Rellenos recipe! The pea recipe look delicious too....I know gruyere is a cheese like swiss but I don't know what shirred eggs are either!3 -
I kinda throw my recipes together. Shirred eggs are just baked eggs, usually in cream/butter or a sauce like the creamed peas...just bake until eggs are set. I reduce heavy cream on the stove until it thickens to my liking, (reduce by half) & season w/ fresh nutmeg, white pepper, thyme (fresh & ground), salt. That's the base for my creamed peas, spinach or even better, kale. Just stir in leaves that have been wilted & drained. I also saute shallots & add to that as well. I cook for two of us & only make enough for each meal, I don't really have measurements.
Yeah, gruyere is a type of hard swiss, awesome melted on ham too!
Chiles Rellenos:
4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped
Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.
Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.
Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.
Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):
• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.
Yield: about 3 cups
13 -
JodehFoster wrote: »I kinda throw my recipes together. Shirred eggs are just baked eggs, usually in cream/butter or a sauce like the creamed peas...just bake until eggs are set. I reduce heavy cream on the stove until it thickens to my liking, (reduce by half) & season w/ fresh nutmeg, white pepper, thyme (fresh & ground), salt. That's the base for my creamed peas, spinach or even better, kale. Just stir in leaves that have been wilted & drained. I also saute shallots & add to that as well. I cook for two of us & only make enough for each meal, I don't really have measurements.
Yeah, gruyere is a type of hard swiss, awesome melted on ham too!
Chiles Rellenos:
4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped
Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.
Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.
Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.
Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):
• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)
In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.
Yield: about 3 cups
Thank you so much! I will be trying both of these.1 -
Thanks for the recipes! I hope I can make the rellenos come out right. Not sure when I will try it.
This was lunch today and more my typical style of cooking.
1. Put cheese on pan.
2. Put pepperoni on cheese
3. Stick in oven til looks yummy
4. Eat it.
5. Oops! Take photo before eating.
super complicated stuff.22 -
Sunny_Bunny_ wrote: »Thanks for the recipes! I hope I can make the rellenos come out right. Not sure when I will try it.
This was lunch today and more my typical style of cooking.
1. Put cheese on pan.
2. Put pepperoni on cheese
3. Stick in oven til looks yummy
4. Eat it.
5. Oops! Take photo before eating.
super complicated stuff.
Hey simple but looks so good!
I made "pizza chicken" last night. Ate before taking a pic...lol
Just pound chicken breast flat, top with plain tomato sauce, mozzarella cheese, spices like garlic, onion powder, oregano and basil, pepperoni plus I added peppers, mushrooms and tomato slices to mine. Really whatever you like on pizza. Bake for 10-15min at 350 and then I broiled for a few minutes to brown the top. Hubby loved it and he doesn't even eat low carb!6 -
I made low carb mozzarella cheese sticks last night to go with my hamburger patty YUM
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My version of taco salad! Lettuce mixed with sour cream, ground deer (or beef) mixed with the melty cheese (product in back ground) ,tomatoes and cilantro.
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Cheeseburger (with bacon ground in with the beef) topped with crunchy jalapeños (a salad topping), mayo, avocado, a little guac seasoning mix and some romaine with more avocado and dressing. I also had a sausage. But it disappeared before I took the pic.
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KnitOrMiss wrote: »esaucier17 wrote: »KnitOrMiss wrote: »Halloumi is a fresh cheese.
And you can fry it? Sounds amazing....I love cheese! I'll have to look for this type.
http://www.davidlebovitz.com/2013/10/fried-halloumi-haloumi-cheese-recipe/
http://www.foodnetwork.com/recipes/bobby-flay/grilled-halloumi-cheese-recipe.html
– Halloumi cheese (sometimes called haloumi or halumi) is found in Arabic, Turkish, and Greek markets. I also found some recipes online (below) in case you want to try your hand at making your own.
(...)
A comparable cheese is Finnish "leipäjuusto": grill it, toast it, fry it, bake it, and in Finland they dunk it in coffee.
Also does well as desert, served with berries
It is fairly easy to make yourself if you can't get hold of it in a shop.
http://cheeseforum.org/forum/index.php/topic,2790.0.html
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Bacon and cheese double cheeseburger from Steak and Shake with no bun, on top of a side salad instead of fries. Tossed out the croutons and shredded carrots. And ranch dressing drizzled on top. Yummy!!8 -
Nonoclady1995 wrote: »
Bacon and cheese double cheeseburger from Steak and Shake with no bun, on top of a side salad instead of fries. Tossed out the croutons and shredded carrots. And ranch dressing drizzled on top. Yummy!!
Now we're talking!! Lol2 -
ettaterrell wrote: »Nonoclady1995 wrote: »
Bacon and cheese double cheeseburger from Steak and Shake with no bun, on top of a side salad instead of fries. Tossed out the croutons and shredded carrots. And ranch dressing drizzled on top. Yummy!!
Now we're talking!! Lol
I know......YUMMY!!!! There is a Steak and Shake right down the street from me and I want to go there after work for dinner now...LOL1
