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Old 06-20-2008, 11:23 AM   #361
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OK. Not doing so hot here. I just ate a no-no (it was really good). I hate to throw out all my high-carb foods. What to do?

Need to eat on the cheap as well. Curdled milkfat is quite expensive, isn't it? Aaargh!
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Old 06-20-2008, 12:35 PM   #362
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Originally Posted by 12yrslater View Post
What's the side dish?
Its baked mashed cauliflower.

It was actually way too rich.

I mashed cauliflower with cream and butter and then whipped it and then topped it with muenster cheese and baked.

The flash in the camera made it look really bright
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Old 06-21-2008, 04:36 AM   #363
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I love that roasted cauliflower and so does DH, thanks for the post, so simple and so good.
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Old 06-21-2008, 06:31 AM   #364
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Here's my breakfast!! Omelet Caprese!!




It was DELICIOUS!!!
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Old 06-21-2008, 02:08 PM   #365
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How about some seafood?

Jumbo shrimp, grilled on a George Foreman grill with Cajun seasoning. I was hungry and in a hurry so I just used a side of some LC ketchup but a sauce is easy to do. Mix to taste with LC ketchup, a squeeze of lemon juice, horseradish, SF mayo, worcestershire sauce, grated onion or onion powder, salt, hot sauce, pepper.



Baked Whole Fish

Cut slits into both sides of fish about 1” apart; place onto a large sheet of foil on top of a baking sheet. Sprinkle both sides of fish with olive oil, kosher salt and fresh ground pepper; drizzle with melted butter. Bring foil up loosely all around fish, avoid letting the foil touch the fish and bake at 375 degrees for approx. 20 minutes. Squeeze a small wedge of lemon over each fish before serving, if desired.

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Old 06-21-2008, 04:46 PM   #366
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Originally Posted by marymc View Post
How about some seafood?

Jumbo shrimp, grilled on a George Foreman grill with Cajun seasoning. I was hungry and in a hurry so I just used a side of some LC ketchup but a sauce is easy to do. Mix to taste with LC ketchup, a squeeze of lemon juice, horseradish, SF mayo, worcestershire sauce, grated onion or onion powder, salt, hot sauce, pepper.

[/IMG]

Would you believe that I just found out the the second ingredient in Worcestershire Sauce is High Fructose Corn Syrup? I just wanted to give everyone a heads-up.

Last edited by Cynthia12368; 06-21-2008 at 04:47 PM..
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Old 06-21-2008, 05:24 PM   #367
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Figures ... that stuff is everywhere! Well, I only used LC ketchup with the shrimp, but most condiments don't seem to bother me personally since I don't use a large amount of them - the WS can certainly be left out to make the sauce! Thanks for pointing that out though.
Quote:
Originally Posted by Cynthia12368 View Post
Would you believe that I just found out the the second ingredient in Worcestershire Sauce is High Fructose Corn Syrup? I just wanted to give everyone a heads-up.

Last edited by marymc; 06-21-2008 at 05:54 PM..
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Old 06-22-2008, 03:55 PM   #368
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Posting to subscribe! Keep up the beautiful work, it's wonderful!
Cleo, I am such a fan- I read your blog and the examiner almost daily. You bring a smile to my face and I've wanting to tell that I enjoy your wit, humor and cooking, so much.
Everyone, aren't we so blessed to see the truth of how we can eat so indulgently and yet succeed in our kicking our weight loss goals butts!!
Yeah Low Carb!!
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Old 06-22-2008, 06:58 PM   #369
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joy-- Thank you so much for your support and very kind words. It is so nice of you! Yesterday I had a total recipe disaster and begin to doubt myself when this happens (I'm pretty hard on myself). When I read your sweet words, it is a blessing and makes me smile. Thank you so much!

Spanish Rice (this will be on the column tomorrow).

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Old 06-23-2008, 05:46 PM   #370
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New mozzarella sticks... recipe with nutritional information will be up at Examiner.com in the morning

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Old 06-23-2008, 07:10 PM   #371
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Crab and Mushroom Cheesecake

Last night I made a crust-less Crab and Mushroom Cheesecake from this recipe Crab and Wild Mushroom Cheesecake Recipe at Epicurious.com. I followed this recipe pretty much to the letter except for the crust and I didn't use wild mushrooms, I just used a few different, regular mushrooms. It turned out well but next time I plan on using really, really good quality, fresh, lump crab meat and I may add a few spices (maybe Old Bay Seasoning) to give it a little kick.
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Old 07-05-2008, 09:35 AM   #372
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This has been so helpful to me. I started induction on Monday, and at times have been at a loss as to what to eat. Although I did quite a bit of research before I started, it is so different from the low-fat way too high-carb thing I've done in the past. I couldn't the thread this morning and was panicked! I need the ideas. Good thing the search function worked! Please keep the ideas coming.

Dawna
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Old 07-05-2008, 01:22 PM   #373
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OMG, thanks again gang!
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Old 07-05-2008, 01:26 PM   #374
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Quote:
Originally Posted by Danieloser View Post
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!

I picked some queso fresco up at Wal Mart. Just fried a piece of it. It tasted really, really good! Thanks!
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Old 07-06-2008, 03:49 AM   #375
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What an awesome thread! Here's mine!

Nancy's thin and crispy pepperoni pizza!



Taco pizza on Nancy's wonderful crust!


Cheeseburger quiche!


Bacon cheeseburger with Cleo's awesome oopsies!


Yummy almond joy coconut bark!


Cleo's awesome cauliflower pizza crust!


Roasted green beans! These taste like sweet potato fries.


Hot chicken salad casserole!



Linda's deep dish pizza!


Tacos in crispy cheese shells!


Broccoli cheese soup!


Lemon cream pie!
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Old 07-06-2008, 03:53 AM   #376
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Here is some more induction friendly food porn





DROOL!!
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Old 07-06-2008, 04:25 AM   #377
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Stop it, stop it, stop it!
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Old 07-06-2008, 04:40 AM   #378
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This thread gets me excited all over again!!!
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Old 07-06-2008, 06:00 AM   #379
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Ohhh yeah! Lotsa good new stuff here!!
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Old 07-06-2008, 07:22 AM   #380
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Here is some more induction friendly food porn





How do you make those mushrooms? They look awesome!
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Old 07-06-2008, 08:06 AM   #381
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OMG I started drooling at some of these pics! :lol
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Old 07-06-2008, 08:33 AM   #382
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OceanDreaming - If you're not going to invite me over to eat some of those wonderful looking goodies, then at least open a LC eaterie so I can get some that way!!!

Too beautitful! Too beautiful!
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Old 07-06-2008, 09:13 AM   #383
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Those green beans get me over excited like the roast cauliflower did. Look out DH, it is going to be green bean week here.
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Old 07-06-2008, 10:44 AM   #384
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Those green beans get me over excited like the roast cauliflower did. Look out DH, it is going to be green bean week here.
LOL!! We just finished "green bean week" here! Now, we are on loaded broccoli week.
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Old 07-06-2008, 02:00 PM   #385
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Ohmigosh! The food looks amazing! I'm drooling all over my keyboard!
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Old 07-06-2008, 03:29 PM   #386
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Recipe for this Lemon cream pie please?? I have been thinking about it all day!!
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Originally Posted by OceanDreaming View Post

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Old 07-06-2008, 03:55 PM   #387
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Ocean - What size container do you use to get your coconut bark to come out so nice and thick? I'm obviously using far too large of a container, since mine only comes out about 1/8" thick, and yours looks to be closer to 1/2" thick.
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Old 07-06-2008, 07:42 PM   #388
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Ocean - What size container do you use to get your coconut bark to come out so nice and thick? I'm obviously using far too large of a container, since mine only comes out about 1/8" thick, and yours looks to be closer to 1/2" thick.
I used my silicone bread pan. It came out nice and thick like a Kit Kat.
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Old 07-06-2008, 07:54 PM   #389
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OceanDreaming - If you're not going to invite me over to eat some of those wonderful looking goodies, then at least open a LC eaterie so I can get some that way!!!

Too beautitful! Too beautiful!
Come on over! Happy to share!

Last edited by OceanDreaming; 07-06-2008 at 08:19 PM..
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Old 07-06-2008, 08:17 PM   #390
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Recipe for this Lemon cream pie please?? I have been thinking about it all day!!
It is fabulous too! Enjoy!!


Wired in the Floribbean: Lemon Cream Meringue Pie
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