INDUCTION FOOD PORN!!!

[BarbDe]

OK. I am so making those buns! They look almost croissant like? Crap. It's 9:00 already. OH....... what to do...... I could pack a sammich for lunch tomorrow if I make them tonight.........

[BarbDe]

Originally Posted by epix

Another meal but takes a bit longer to make...



Recipe:
Low Carb Wrap
Thin cut steak (or Chorizo pork)

Sauce:
1/2 Avacado
1 Tomato
1 Clove Garlic
1-2 Jalapeno's (depending on how spicy you like)
Cilantro

Boil the tomato until the skin peels, then add in tomato with avocado, garlic, jalapeno, and cilantro and blend. Allow to chill in fridge.

Grill beef (or Chorizo) and warm tortillas (I use a seperate pan with a bit of vegetable oil then throw on grill so they get a bit crispy) and pull off tortillas when they start to turn brown.

Combine everything and enjoy!

Ohh, that looks like something my DH would really like with the avocado.

*note to newbies... nope the tortillas are not induction friendly! Sorry! But you can have the food without the tortillas!

I love that I am not the only crazy person that takes pictures of their food!

[BarbDe]

Yikes! I shrunk these I swear!
Shrimp Mozambique


Steak eggs benedict on 2big's Flax muffin. (Hollandaise sauce is thin cuz I got the last of the batch and had to add water to it. Figures, huh? Still tasty!)


3 cheese spinach bake

[BarbDe]

OH Cleo I forgot to tell you! I tried your buns the other day.
Came out flat as pancakes LOL. Still worked though. I need to work on perfecting that though. I haven't had "sammiches" in forever! I made a grilled cheese. My all time favorite! It worked. But like I said = FLAT.
(I actually tried making them in these bowls that I have that would be perfect hamburger bun size. That made a horrible clean up problem. But they were nice and round!! LOL)
I'll give it another go this weekend.

[cleochatra]

When they go that flat, if they're still flexible, you could use them like a pita. I did that last weekend when I made lamb and tzatziki! It was awesome!

[BarbDe]

I meant to ask you. When they turn out correctly, are you able to slice them in 1/2 so that one bun makes a top and a bottom? No way I was slicing mine!

[2big4mysize]

hey where is that firecracker picture? and the peppers?

Oh Barb did you whip your egg whites to stiff peaks and lighten the yolks firsr? I got normal lokking muffins when I used my nuffin tim.

Just mix the cream cheese soffened with the eggs first then after the whites are peaked add about 1/3 of them to the yolk mixture and that will as Julia Childs saod lighten then. then fold the lightened mix gently into your whites and scoop out about 1/4 cup for each muffin if you use refular ones and 1/2 cup if you got muffin tops. then bake them delishes

I made italian ones with paregean cheese and herbs and garlic I baked them 1.2 way cause I was afraid the fat would make the whites fall aand then added the cheeses herbs and garlic. I could have added garlic powder to the yolk mix but I wanted real garlic.

[cleochatra]

No. The buns stay as they are. I've never tried to slice one in half. You could give it a shot, but they're pretty flat after a couple of days as it is!

Here are some more food pictures:

The first two are Lamb Gyro and Tzatziki (one on the oopsie roll)(not induction friendly if one uses the tzatziki). The last is a low-carb pizza on the revoloopsie roll.

[myhrmayd]

[COLOR="Red"]Because I live in the middle of nowhere and can't find that yummy looking Fried Cheese...I found this:[/COLOR]

Queso Blanco Recipe
...
This is by far the easiest cheese to make. Called Queso Blanco in the Spanish speaking (it means "white cheese") world it is used throughout the world by different names. It can be eaten strait or mixed in with various dishes. Try it in your lasagna recipes instead of Ricotta or in addition to it. Yum!
INGREDIENTS
.
1 Gallon Whole Milk
1/4 Cup White Vinegar**
.

Heat milk to 180 F (82 C) stirring constantly. Be careful not to burn the milk.
While mixing with a whisk, slowly add the white vinegar. You will notice the milk begins to curdle.
Keep stirring for 10-15 minutes.
Line a colander with a fine cheesecloth.
Pour the curdled milk through the colander.
Allow the curds to cool for about 20 minutes.
Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping).
The solidified cheese can be broken apart and salted to taste or kept unsalted.
** The juice of 3-5 lemons may also be used in substitute or addition to the vinegar. The resulting cheese will have a much more tangy flavor.

[COLOR="Red"]I wonder...could you use heavy cream instead of milk?!?! Going to try this today, will keep you posted![/COLOR]

[Cynthia12368]

Myhrmayd,

I'm bumping to see how your Queso Blanco Recipe turned out.

Please do tell.

[BarbDe]

OH yeah! I missed that post! How did it come out?
Dang Cleo! I want some pizza!!

[cleochatra]

The pizzas are TDF. I can't wait until I'm out of induction to use alfredo, pine nuts and pesto! They get all nice and tasty under the broiler!

[canadiandina]

Shrimp Mozambique recipe please

[BarbDe]

Here ya go
SHRIMP MOZAMBIQUE
1 PKG GOYA (CON AZAFRAN)
1/2 CUP FRESH PARSELY
8 GARLIC CLOVES SLICED
1 CUP OF BEER
1/2 CUP HOT SAUCE (I LIKE FRANKS RED HOT)
1 STICK OF BUTTER
1/8 TSP WHITE PEPPER
2 LBS OF SHRIMP

In a large skillet melt butter, add garlic til slightly browned. Add shrimp, cook until slightly pink, add beer and hot sauce, then add goya, parsley and pepper. Cook through. Better after sitting for an hour or so.
MMMMMMMMMMMM Good!!

This is what Goya looks like. Found with the Mexican foods usually Goya Sazon con Azafran

[2big4mysize]

we made cheese here 2 yrs ago and the amount of fat in the milk will drastically effect the final outcome. Cheese really needs some milk for the protein infastructure. the whey liquid you pour off will have most of the carbs in it and why aged cheeses don't have as many carbs as the fresh stuff does.
you can add cream to regular milk to boost the fat and lower the carbs per serving if you want.
the lemon juice does effect the flavor too.

instead of just hanging you might want to press it with a weight on top to assist that liquid coming out.

the end result will be a bit crumbly but you can shape it and fry if you want
yu can buy something called rennet in the store to add to the milk too for making cheeses

[12yrslater]

Originally Posted by BarbDe

3 cheese spinach bake

This looks DEVINE! Would you mind posting the recipe.

[BarbDe]

Pati, I have to look that one up. I'll be back with it later.
Who is that little angel in your avitar?? I just want to pinch her cheeks!!!

[BarbDe]

Three Cheese Spinach Bake

2 (10oz) pkgs frozen, chopped Spinach – defrosted & liquid squeezed out
½ cup + 2 T unsalted butter, divided
1 medium onion chopped
2 cloves minced garlic
1 cup of heavy cream
8 ounces cream cheese
¾ cup fresh grated Parmesan cheese
Salt and pepper to taste
½ cup shredded Monterey Jack or cheddar cheese

Heat 2T butter in medium pan. Sautee onion til tender. Add drained spinach and garlic. Heat everything together for 5-10 minutes. Transfer to casserole dish sprayed with Pam. Preheat oven to 350°.

In same pan you used to sauté the onion and spinach, heat the heavy cream, cream cheese and ½ cup butter until all the cream cheese has melted. Add the fresh grated Parmesan cheese and stir until you have a wonderful sauce. (If it gets too thick, add a little more heavy cream). Pour the Parmesan cheese mixture over the spinach; add salt & pepper to taste. Stir until the spinach and parm mixture have completely blended. Sprinkle the shredded cheese over the top and bake in preheated 350° oven for 10-15 minutes until the top cheese layer is melted and bubbly. Pull out of oven and let sit for 5 minutes before serving.

8 servings.
Each: 413 calories; 40g fat; 10g protein; 6g carbs; 2g fiber; 4 net carbs.

*from what I remember this recipe makes a LOT of sauce. But boy, is it good!
This is a Dana Carpender recipe. She’s got a couple good low carb books out there!

[12yrslater]

Originally Posted by BarbDe

Pati, I have to look that one up. I'll be back with it later.
Who is that little angel in your avitar?? I just want to pinch her cheeks!!!

That's my DD She inhereted her daddy's cheeks which I am sure she will hate when older..

Thanks and THANK YOU SO MUCH FOR THE RECIPE! I am doing this tomorrow

[joolia]

Originally Posted by epix

BarbDe, that Queso Blanco looks so good!!

Here is a simple induction level stir-fry dish that I love.. its a bit spicy but you can use less sauce if you want.



You'll need:
Chicken Breast (I just use the frozen Tyson brand)
Fresh broccoli (and any othr veggies you want)
Chili Garlic Sauce (look at all the brands, kind I get has 3carb/serving)

Thats it!
Put in some vegetable or olive oil, then add chicken, cook til chicken is nearly done then add in veggies and keep cover on pan to allow to steam, then add in sauce and stir for a couple minutes and serve.

epix,

Does the Tyson chicken have HFCS in it? Has it caused you to stall at all? I am always so nervous about eating processed meats, because goodness only knows what kind of crazy additives are in them!

[12yrslater]

Originally Posted by BarbDe

Three Cheese Spinach Bake

2 (10oz) pkgs frozen, chopped Spinach – defrosted & liquid squeezed out
½ cup + 2 T unsalted butter, divided
1 medium onion chopped
2 cloves minced garlic
1 cup of heavy cream
8 ounces cream cheese
¾ cup fresh grated Parmesan cheese
Salt and pepper to taste
½ cup shredded Monterey Jack or cheddar cheese

Heat 2T butter in medium pan. Sautee onion til tender. Add drained spinach and garlic. Heat everything together for 5-10 minutes. Transfer to casserole dish sprayed with Pam. Preheat oven to 350°.

In same pan you used to sauté the onion and spinach, heat the heavy cream, cream cheese and ½ cup butter until all the cream cheese has melted. Add the fresh grated Parmesan cheese and stir until you have a wonderful sauce. (If it gets too thick, add a little more heavy cream). Pour the Parmesan cheese mixture over the spinach; add salt & pepper to taste. Stir until the spinach and parm mixture have completely blended. Sprinkle the shredded cheese over the top and bake in preheated 350° oven for 10-15 minutes until the top cheese layer is melted and bubbly. Pull out of oven and let sit for 5 minutes before serving.

8 servings.
Each: 413 calories; 40g fat; 10g protein; 6g carbs; 2g fiber; 4 net carbs.

*from what I remember this recipe makes a LOT of sauce. But boy, is it good!
This is a Dana Carpender recipe. She’s got a couple good low carb books out there!

Barb, I forgot to post...This was a HIT in my house!! It was DELICIOUS!!!!!! Thank you.

[Tecnokitty]

subscribing. Wow, everything looks FABULOUS.

[islegirl]

Originally Posted by Tecnokitty

subscribing. Wow, everything looks FABULOUS.

Hi, I am wondering if I must "subscribe" to this thread or something? If so, would you be kind enough to tell me how? Or are there just these 2 pages to drool over? Thank you muchly!

[Tecnokitty]

islesgirl,

subscribing means posting, as you already have, so that this thread will be listed in your subscriptions in your control panel and will be in your list when someone makes a new post to it.

[islegirl]

Okay, thanks Tecnokitty. I figured that.

[Sagie]

To heck with my Playboy subscription, this is way better! YUM-O!

[cleochatra]

Chinese New Year's... Induction-Style.

[Tecnokitty]

ooooo Cleo, ok, I want a breakdown of everything in that picture girl! YUMMMM!

[cleochatra]

Egg Drop Soup




Riced Fried Cauliflower with Stir-Fry Vegetables and Chicken



Boneless Buffy Chicken Wings with Ginger Sauce



and low-carb Good Fortune Cookies!

http://s3.photobucket.com/albums/y79...h_IMG_2048.jpg

The recipes haven't been transferred to this site yet, but you can find them here.

[Tecnokitty]

Oh I am SO making all 3 of those recipes!! Thanks Cleo!!