INDUCTION FOOD PORN!!!

[marymc]

Here's one for cheesecake. I guess with portion control it's induction legal?? Well, depending on what WOE you are doing. I have not tried it yet but someone in my group did and said it is excellent. It's on my list to do. I think the source is a member named Prozac, but someone please correct me if I'm wrong?

LC Cheesecake

here is my cheesecake recipe, tweaked to be SF from a totally awesome recipe of a friend. it has never let me down, never had ANYONE NOT ASK for seconds LOL and on this WOE it can actually be eaten for BREAKFAST!

it is better than the cheesecake cafe's SF cheesecake, by a long shot:

2pk (8oz size) cream cheese room temp
4 large eggs separated
1 tsp vanilla
1/2 cup splenda (you can use even less depending on your sweetness tolerance)

Topping:

1/2 cup whipping cream
½ cup sour cream
1 tsp vanilla
2 tablespoons Splenda


Blend the cheese, vanilla, splenda and egg yolks in one bowl.

Whip the egg whites until stiff in a separate bowl.

Fold together and mix well.

Pour into a greased 8x8 cake pan (I don't own a spring form pan) I spray with pam, and then sprinkle a bit of splenda over the pam.

*IMPORTANT instructions: Pour the mixture into the cake pan, and place in preheated 350° oven. Turn the oven down to 300° and bake for 30 minutes. After 30 minutes turn OFF the oven but leave the cheesecake in to finish baking... (if it comes out browned, it still tastes fine, but you might want to lessen the baking time a little next time)

While the cake is cooling, whip up 1/2 cup of whipping cream, and fold it into 1/2 cup of sour cream.... add 1 tsp of vanilla and 2TBP of splenda (or more to taste, i do not need a lot of sweet). Spread the topping over the cake, cover with foil and place in the fridge until completely cooled.

IT IS 3,000% BETTER THE NEXT DAY!



The cake is fine without the topping, but if you can afford the extra carbs, it is a SPECTACULAR TREAT!!! I served it to my inlaws and kids with a tsp of splenda sweetened strawberry jam (smuckers) I like it just alone.


It works out to about 40 (or more if you use more splenda) grams/carbs PER CAKE so you'd have to do the math on serving size.... 8 pieces is a good serving size: for 8 servings that is about 5 carbs per serving, without the topping it is about 4 carbs per serving.

Enjoy! And don't overcook it

[jenna...]

Originally Posted by ~christina~

Hi all I'm loving all the food on this thread....and am collecting recipes to add to my staples as I'm just beginning.

Could anyone please post me the recipes or direct me to these ones? TIA

Egg Drop Soup

Hollandaise Sauce

Bernaise Sauce

BBQ Sauce

Cheesecake (reg. and chocolate)

BBQ Chicken Wings

Honey Garlic Chicken Wings

Your FAVE veggie recipes (I need a good plan for veggies as I tend not to eat them and then I'll end up loading up on meats and dairy...which won't be good and I really want induction and OWL to work)

THANKS!!!!

Get thou to the recipe forum the good stuff in there will blow your mind.

[~christina~]

Originally Posted by marymc

Here's one for cheesecake. I guess with portion control it's induction legal?? Well, depending on what WOE you are doing. I have not tried it yet but someone in my group did and said it is excellent. It's on my list to do. I think the source is a member named Prozac, but someone please correct me if I'm wrong?

LC Cheesecake

here is my cheesecake recipe, tweaked to be SF from a totally awesome recipe of a friend. it has never let me down, never had ANYONE NOT ASK for seconds LOL and on this WOE it can actually be eaten for BREAKFAST!

it is better than the cheesecake cafe's SF cheesecake, by a long shot:

2pk (8oz size) cream cheese room temp
4 large eggs separated
1 tsp vanilla
1/2 cup splenda (you can use even less depending on your sweetness tolerance)

Topping:

1/2 cup whipping cream
½ cup sour cream
1 tsp vanilla
2 tablespoons Splenda


Blend the cheese, vanilla, splenda and egg yolks in one bowl.

Whip the egg whites until stiff in a separate bowl.

Fold together and mix well.

Pour into a greased 8x8 cake pan (I don't own a spring form pan) I spray with pam, and then sprinkle a bit of splenda over the pam.

*IMPORTANT instructions: Pour the mixture into the cake pan, and place in preheated 350° oven. Turn the oven down to 300° and bake for 30 minutes. After 30 minutes turn OFF the oven but leave the cheesecake in to finish baking... (if it comes out browned, it still tastes fine, but you might want to lessen the baking time a little next time)

While the cake is cooling, whip up 1/2 cup of whipping cream, and fold it into 1/2 cup of sour cream.... add 1 tsp of vanilla and 2TBP of splenda (or more to taste, i do not need a lot of sweet). Spread the topping over the cake, cover with foil and place in the fridge until completely cooled.

IT IS 3,000% BETTER THE NEXT DAY!



The cake is fine without the topping, but if you can afford the extra carbs, it is a SPECTACULAR TREAT!!! I served it to my inlaws and kids with a tsp of splenda sweetened strawberry jam (smuckers) I like it just alone.


It works out to about 40 (or more if you use more splenda) grams/carbs PER CAKE so you'd have to do the math on serving size.... 8 pieces is a good serving size: for 8 servings that is about 5 carbs per serving, without the topping it is about 4 carbs per serving.

Enjoy! And don't overcook it

AWESOME...this sounds delish!! I will copy it into my collection, thanks

[~christina~]

Originally Posted by jenna...

Get thou to the recipe forum the good stuff in there will blow your mind.

Thanks Jenna I need to find a really good Alfredo Sauce recipe and Beef Stroganoff one too

[marymc]

You're welcome! Love your calico too. I also have one, fluffy like your's. She's my sweetie girl.

Originally Posted by ~christina~

AWESOME...this sounds delish!! I will copy it into my collection, thanks

[~christina~]

Originally Posted by marymc

You're welcome! Love your calico too. I also have one, fluffy like your's. She's my sweetie girl.

Thanks Yes, Sasha is a cutie. We got her when she was a year old at the Humane Society. She's now eight...wow, time flies! She is a purebred Birma with chocolate, cream, sealpoint and red point in her fur. She has blue eyes too which is so cool and a pink nose We fell in love when we saw her hudled up in that silly cage. Thankfully she found a good home though. It actually took her about six months for her to warm up to us, but now she is always 'talking' ....and loves to play

[marymc]

Well, she is beeuteeful! I'm a cat lover. My male has been snuggled in my lap with the laptop and I hate to move because he doesn't honor me with snuggles a whole lot! Both of mine are mutts - they were strays who showed up at my door.

Sorry for the threadjack ... back to business!!

Originally Posted by ~christina~

Thanks Yes, Sasha is a cutie. We got her when she was a year old at the Humane Society. She's now eight...wow, time flies! She is a purebred Birma with chocolate, cream, sealpoint and red point in her fur. She has blue eyes too which is so cool and a pink nose We fell in love when we saw her hudled up in that silly cage. Thankfully she found a good home though. It actually took her about six months for her to warm up to us, but now she is always 'talking' ....and loves to play

[Danieloser]

Originally Posted by BarbDe

Ohhh, I forgot about Queso Blanco!
I've got tons of pics I forgot about LOL.

I know that there are many pages between the original post and this one but the OP had me walking to the corner Mexican food store with a mission.

I saw a lot of different cheeses there, the only one that was the right color was queso fresco. So I asked the nice lady behind the counter, in my best spanish, if queso fresco was the same as queso blanco. She said she'd never heard of queso blanco. I asked her if you could fry queso fresco and she smiled and said, yes.

3.99 for about a lb.

So I grabbed it and rushed home, threw some EVOO in a pan, cut three pieces and threw two of them in the pan. The cheese looked so white and tasty that I had to try some cold. It was kind of icky, kind of the same consistency as feta, but not such a strong taste. It wasn't an awful taste, just a weird texture and kind of tasted like a cow smells. I wound up throwing the cold piece away after just two bites..

I was disappointed but decided to continue frying. I waited until it was about the color of the cheese in the above picture and flipped and waited.

I tasted it and it was SOOO GOOD!!! Frying it removes the cow taste and fixes the texture problem! It was like you'd expect fried mozzerella to taste. Just the right amount of salty and squeeky and a bit of crunchy from the frying.

Yum! It was very tasty!

[Kissa]

I fry Haloumi cheese, from Cyprus, also divine!

[MyJourney]

Last nights dinner

[cleochatra]

OK. I have done it. Behold.

Induction. Friendly. Donut.

http://http://www.examiner.com/x-355...e-into-my-Eyes

You know that cocoa is allowed on induction (it is a spice!) Replace the lindt chocolate squares in the glaze with 2 Tbsp cocoa, plus Splenda to sweeten, a smidge of butter and then the rest of the ingredients in the recipe at the link. Play with the flava until you like. The glaze goes a long way.

[emeraldskye]

Originally Posted by cleochatra

OK. I have done it. Behold.

Induction. Friendly. Donut.

http://http://www.examiner.com/x-355...e-into-my-Eyes

You know that cocoa is allowed on induction (it is a spice!) Replace the lindt chocolate squares in the glaze with 2 Tbsp cocoa, plus Splenda to sweeten, a smidge of butter and then the rest of the ingredients in the recipe at the link. Play with the flava until you like. The glaze goes a long way.

Okay, thats it! I'm packing my bags and coming to visit! Or I suppose I could just try making the recipe.

[BarbDe]

Originally Posted by emeraldskye

Okay, thats it! I'm packing my bags and coming to visit! Or I suppose I could just try making the recipe.

I like the packing bags to go visit idea!!!

[BarbDe]

Cleo, I cannot get that link to work! Is it ME??

[BarbDe]

Originally Posted by MyJourney

Last nights dinner

OMG. I LOVE this dinner combination! Sluurrrp!
You ever do Hollandaise sauce over broccoli?? MMMMMMMMMMMMMMM.

[cleochatra]

D'oh!

Here is the donut article.

[cleochatra]

YES! YES! Come live with me! I have a pool. Come on over.

[BarbDe]

K, much better.
Now...
where are you getting mini angel food cake pans???

Girl you are amazing me every day LOL.

But for real. You have a POOL in Denver?? Dare I ask what temperature your water is????

[cleochatra]

There is an information box at the bottom of the article. discussing where to find the pans (See? I know whatchoo want, baby)

I got mine at Super-Target.

I have a HUGE pool. The temp's probably about 70 right now.

[BarbDe]

Originally Posted by cleochatra

There is an information box at the bottom of the article. discussing where to find the pans (See? I know whatchoo want, baby)

I got mine at Super-Target.

I have a HUGE pool. The temp's probably about 70 right now.

Ohhh, you are sooooo perceptive!! Good job! I will look for them! Very cute!

Ok, now. 70 degrees water temperature.... do you really go IN that water??? And if so, how many shades of blue are you when you come out???

[cleochatra]

Girl, we've been in the water since it was in the 50's. It's a POOL, man! I have things shriveling I don't even OWN.

[jenna...]

Originally Posted by BarbDe

K, much better.
Now...
where are you getting mini angel food cake pans???

Girl you are amazing me every day LOL.

But for real. You have a POOL in Denver?? Dare I ask what temperature your water is????

Got mine at BB&B but haven't used them yet.

[jswalker1992]

Originally Posted by cleochatra

Girl, we've been in the water since it was in the 50's. It's a POOL, man! I have things shriveling I don't even OWN.

That is the funniest thing that I have read all day!!

Darn it, I wish that I had known about the pool when I was up your way this past weekend. I will be knocking on your door Sunday morning, when I am back in Denver. I want donuts!

[ChaiLatté]

Cleo, I would DIE for that pool! It's been about 100 degrees here every day this week... I wanna go swimmin!

I took some pics!

Here is a pic of my breakfast this morning, the classic mix&match plate -
Cheddar, turkey pepperoni, sugar snap peas, and bleu cheese dressing, on a super classy paper plate.


And here is a picture of my awesome sugar-free syrups!
Figures, I am trying to stay away from them this week... but oh, so pretty!

[i.am.jenn]

Ohhhh Chai! I hope the syrup isn't want is slowing you down... you're right! It's soooo pretty!!!

[claymate]

I have been lurking here but I've found some awesome recipes from here and I love them all so far! Monday will mark the end of my two week induction but I'm going to stick with induction because I've only lost 6lbs....

[BarbDe]

Originally Posted by ChaiLatté

Cleo, I would DIE for that pool! It's been about 100 degrees here every day this week... I wanna go swimmin!

I took some pics!

Here is a pic of my breakfast this morning, the classic mix&match plate -
Cheddar, turkey pepperoni, sugar snap peas, and bleu cheese dressing, on a super classy paper plate.


And here is a picture of my awesome sugar-free syrups!
Figures, I am trying to stay away from them this week... but oh, so pretty!

Hey! Cool syrup holder!!
What are all the flavors you have and what do you do with them?
I have to get a Netrition order in soon and was thinking about new syrups. I know I need to get Banana. I have chocolate, am just about out of Pancake (DS uses it for his pancakes), I have vanilla and Kahlua, and rootbeer (which I have never used LOL).
AND I have those same classy plates!!
And I love sugar snap peas!! Yummm.

OOps, I can see what most of the syrups are now! Mmmm, almond good idea. Back to look again!!

[PhillyDude]

Bump. Subscribe.

[ChaiLatté]

Barb! Thanks! The ones you can't see are Peach, and Watermelon.. I think the rest you can read. As you can tell, they are pretty new, so I've only begun to experiment with them! mostly I just make sodas, or italian sodas with them. But, my favorite dessert that I discovered is simply mixing heavy whipping cream with one of the flavors, and mixing it in my food processor. It makes the most amazing flavored mousse! Yums :-)

[MyJourney]

Originally Posted by BarbDe

OMG. I LOVE this dinner combination! Sluurrrp!
You ever do Hollandaise sauce over broccoli?? MMMMMMMMMMMMMMM.

Oh yes, I love hollandaise!