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Old 01-05-2010, 10:41 AM   #1771
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bekki1 posted this recipe on another thread here since we are on the line of Scotch Eggs:

Crazy Egg Meatloaf

2 lbs hamburger
2 large eggs
1/2 c grated parm cheese
1/4 c diced red onion
1/4 c bell pepper
2T parsley
2 cloves garlic
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
5 hard boiled eggs, peeled
4 T LC ketcup

Preheat oven to 350.
Mix meat, raw eggs, cheese,vegetables and seasoning in a bowl.
Place 1/2 the meat mixture in a 9-by-5 loaf pan. Place hard boiled eggs next to eachother on top of mixture in pan.
Place rest of meat mixture on top of hard boiled eggs and prress lightly to seal and cover eggs.
Spread LC ketcup on top if desired.

Bake 1 hour 15 minutes or until temperature reads 165. drain fat off and let rest 10 minutes.

Cut into 8 equal slices.

8 servings
10 grams fat
4 grams saturated fat
4 grams carbs
1 gram fiber 9leaving 3 carbs a slice)
30 grams protein

This recipe is from "Eating Stella Style" By George Stella

I hope you like it. It smells wonderful and the oven timer just ran. Great timing. Enjoy!
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Old 01-05-2010, 11:05 AM   #1772
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Quote:
Originally Posted by vli1127 View Post
bekki1 posted this recipe on another thread here since we are on the line of Scotch Eggs:

Crazy Egg Meatloaf

2 lbs hamburger
2 large eggs
1/2 c grated parm cheese
1/4 c diced red onion
1/4 c bell pepper
2T parsley
2 cloves garlic
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
5 hard boiled eggs, peeled
4 T LC ketcup

Preheat oven to 350.
Mix meat, raw eggs, cheese,vegetables and seasoning in a bowl.
Place 1/2 the meat mixture in a 9-by-5 loaf pan. Place hard boiled eggs next to eachother on top of mixture in pan.
Place rest of meat mixture on top of hard boiled eggs and prress lightly to seal and cover eggs.
Spread LC ketcup on top if desired.

Bake 1 hour 15 minutes or until temperature reads 165. drain fat off and let rest 10 minutes.

Cut into 8 equal slices.

8 servings
10 grams fat
4 grams saturated fat
4 grams carbs
1 gram fiber 9leaving 3 carbs a slice)
30 grams protein

This recipe is from "Eating Stella Style" By George Stella

I hope you like it. It smells wonderful and the oven timer just ran. Great timing. Enjoy!
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Old 01-05-2010, 01:26 PM   #1773
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Crazy Egg Meatloaf gets my vote! I'll be trying that soon.
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Old 01-05-2010, 02:54 PM   #1774
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making this for dinner but adding sour cream to the top of mine - anyone tried it?? looks yummy!.

Linda's Low Carb Menus & Recipes
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Old 01-05-2010, 03:14 PM   #1775
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I am all over that Mexican Frying Cheese! Yum!!!!
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Old 01-05-2010, 04:26 PM   #1776
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U Guys R2 Funnay about not/wanting to boil your EGGS!
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Old 01-05-2010, 04:35 PM   #1777
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K...I made that Buffalo Chicken Dip. Anyone find that it was a Bit too SALTY? Whoo!
I did the half recipe...but, dang...Sodium Delux!
Good thang all my dipping Veggies were fresh.
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Old 01-05-2010, 05:02 PM   #1778
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Originally Posted by LivestrongH2 View Post
Yeah, 2am is not a good time for making scotch eggs. My day is going good. I don't really understand the whole ketosis thing. I was in ketosis for the first week. Yesterday and today I'm not. I haven't changed anything from last week. I'm not eating a bunch of cheese or cream, I don't drink diet soda. I dunno how that all works. I know it's not that big of a deal because ketosis doesn't necessarily mean u will lose weight....but the science behind it confuses me. I still drink a ton of water everyday. Literally nothing has changed. Who knows. I'm not going to worry about it because I was down 3 more lbs this morning. That's 10lbs since Dec 28th. Only 40lbs to go! I can imagine a stall is in store for me really soon! I hate that!...but I know it's just a part of this WOE. I tried making Oopsie rolls today and that was a complete FAIL. They turned out like crepes....so they went in the trash. I'll try again soon. Have you made those before? I need to see a video tutorial of someone making those darn things!
Hi, didn't see that anyone gave an answer about the oopsies, so here's how I do it. I've made lots of batches and they turn out great. There is a video on you tube (not mine)




Have on hand:
3 eggs
3 ounces cream cheese
1 tsp. Cream of Tartar
pinch of salt
1 packet of Splenda
baking spray

Bowl #1: Large glass or stainless steel mixing bowl
Bowl #2: Large (any type) bowl
cookie sheet
Hand mixer
spatula
Long handled tea spoon
a 1/3 or a ½ cup dry measuring cup
Oven thermometer (can be found anywhere for about $3.00

1. Place 3 eggs (if not already room temperature) in a bowl of warm, not hot, water.
2. Spray cookie sheet with baking spray.
3. Put your extremely clean (no grease in it) glass or stainless bowl and the beaters in the freezer.
4. Place your oven rack in middle of oven and place your oven thermometer in middle of rack. Turn on oven to pre-heat to 300 degrees. (Preheating may take up to 10 minutes).
5. In Bowl #2, put cream cheese, salt and packet of Splenda.
6. Get out your cold bowl and beaters.
7. Separate the 3 eggs and place the whites in the cold bowl and the yolks in the bowl with cream cheese, etc.
8. Add cream of tarter to the egg WHITES. Using hand mixer, beat the whites for a couple of minutes and turn off beaters. Turn beaters upright and see if the peaks on the end of the beaters stand upright. If they don’t, continue beating for another minute. If you beat the whites for TOO long, they will start to dry out and will “break off”, instead of being creamy – this is too long.
9. Using hand beater, (no need to clean them off) beat the cream cheese, etc., only until small pea sized lumps of cream cheese still show.
10. Using spatula, scoop a glob of whites into cream cheese mixture and stir it a bit.
11. Scoop 1/3 of cream cheese mixture onto whites. Using long handled teaspoon, run the spoon down through whites, scraping along bottom of bowl toward you. Turn the bowl 1/4 turn, and do the same.
12. Add 2nd 1/3 of cream cheese mixture to whites. Run the spoon through it as in step 11.
13. Add last 1/3 of cream cheese mixture to whites. Run the spoon through it as in step 11.
14. Using 1/3 or ½ cup measuring cup, scoop out 6 globs onto cookie sheet, leaving space in between. When scooping into the bowl, scoop to the bottom to include any watery mixture into the cup. If necessary, use bottom of the cup to spread them a bit.
15. Place in center of oven and check them at 20 minutes. They may take up to another 10 minutes to be done.
16. Oopsies are done when golden brown on top.
17. Cool on cookie sheet for 5 minutes and using a metal spatula, move to cooling rack.


Notes:
-it is normal for Oopsies to start out tall, rise a bit more and then fall.
-I leave them out on the counter for the first day to dry out a bit. Then I place them into the layers of napkins with one layer between them. One napkin will house 3 oopsies in the insides and one on each end. When separated by layers of napkin, I stack them into a ziploc baggie and into the refrigerator, leaving the baggie open a little bit.


There's a whole sticky about these -- MANY pages long.

GOOD LUCK!!!

Last edited by MarcyDarcy; 01-05-2010 at 05:04 PM.. Reason: correction
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Old 01-05-2010, 06:10 PM   #1779
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MarcyDarcy- THANK YOU SO MUCH FOR THE DETAILED INSTRUCTIONS! I APPRECIATE IT SO MUCH!!! I copied it and emailed it to myself so I have it!! Let me tell you the 2 problems and things I did wrong after reading your instructions. I beat the egg whites w/ cream of tartar for approx 4 mins. They looked super frothy and thick. I then beat the yolks etc. When I went back to the egg white, it was froth on top and liquid egg white below it in the bowl. I tried to mix in the yolks/cheese....but I didnt use a long teaspoon. By the time I mixed it in, it was sooooo runny. I assume something went wrong with the egg whites. What should the consistency be when you scoop it onto cookie sheet? kinda thick? Thanks again! I'm going to try again with your recipe tomorrow!
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Old 01-05-2010, 06:41 PM   #1780
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Originally Posted by LivestrongH2 View Post
MarcyDarcy- THANK YOU SO MUCH FOR THE DETAILED INSTRUCTIONS! I APPRECIATE IT SO MUCH!!! I copied it and emailed it to myself so I have it!! Let me tell you the 2 problems and things I did wrong after reading your instructions. I beat the egg whites w/ cream of tartar for approx 4 mins. They looked super frothy and thick. I then beat the yolks etc. When I went back to the egg white, it was froth on top and liquid egg white below it in the bowl. I tried to mix in the yolks/cheese....but I didnt use a long teaspoon. By the time I mixed it in, it was sooooo runny. I assume something went wrong with the egg whites. What should the consistency be when you scoop it onto cookie sheet? kinda thick? Thanks again! I'm going to try again with your recipe tomorrow!
If you wound up with liquid below the egg whites, you beat them too long. With your electric beater on high, you should really get the egg whites to stiff at around 2 minutes, maybe a little longer. At first, when I had a little of liquid at the bottom of the whites, I would just scoop a little of it along with each scoop of mixture and then add it to the glop on the cookie sheet. The consistency when you scoop it should be tall and frothy. Remember, it WILL fall after about 15 minutes in the oven. this is normal. Mine ultimately are about 3/4 inch high. To check for stiff whites, turn the mixer off, turn the beaters upside down and the whites should have formed a point or peak that doesn't lean over. GOOD LUCK == you can DO it!
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Old 01-05-2010, 07:21 PM   #1781
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For some reason....I've always struggled with the oopsies....but there is a thread where someone did floopsies....and they don't require the folding into the egg whites. I love them. Very easy and good bread replacement for sandwiches, etc. I even made a layered cake out of a couple of them with some tweaks one time.

Just do a floopsie search in the site, if you are like me and struggle with the whole egg white thing.
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Old 01-05-2010, 08:23 PM   #1782
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This is how we made the salmon- but we just put it over steamed spinach

POACHED SALMON WITH DIJON DILL SAUCE

1 (8 oz.) salmon fillet

POACHING LIQUID:

3 c. water
3 chicken bouillion
1 carrot, diced
1 onion, diced
1 stalk celery, diced

SAUCE:

1 tsp. shallot, minced
1 tsp. garlic, minced
1 tsp. fresh or dry dill weed
1 tsp. Dijon mustard
1 c. heavy cream

POACHING SALMON: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
MAKING SAUCE: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
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Old 01-06-2010, 04:13 PM   #1783
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If you're going to whip egg whites by hand until they're stiff, be prepared for it to take several minutes. With my electric mixer, using the power boost button, it still takes a good minute for them to start to get frothy, and at least another 2 or 3 minutes to start to get stiff.

If you want to give oopsie making another try, this is the troubleshooting checklist I've posted a few times in the oopsie threads. In truth, making the oopsies is not at all difficult. Most of this checklist only concerns how to handle the egg whites. It's just something many people haven't learned these days, but it really is worthwhile to learn.

Quote:
Let's go through a little checklist, to see if we can troubleshoot the problem:

- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.

- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.

- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.


Start with the egg whites

- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.

- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.

- Do not attempt to whip your egg whites using a blender, because they will not get stiff enough! An electric mixer works best, but you could also use a rotary egg beater or a whisk - they just take a lot longer.

- Whip the egg whites on high speed until they form very stiff peaks. This can take several minutes.

- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~

- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!


Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:

- Mix the egg yolks and cream cheese in a different bowl from the whites.

- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.

- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)

- Just mix away until there's no obvious chunks of cream cheese left.

- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:

- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)

- Don't try to fold in all the yolk mixture at once.

- Pour about half the yolk mixture over the egg whites.

- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon

- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).

- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.

- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:

- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.

- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate

- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven

- Spray your pan thoroughly so that the oopsies don't stick to it.

- OR you can cover your baking pan with a sheet of parchment paper.

- OR you can use a sprayed muffin top pan.

- OR place sprayed mini wilton cake pans on a jelly roll pan.

- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)

- Pile more oopsie batter on top of those piles

- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.

- Bake at 300 F for 30 minutes.


What to expect:

- The oopsies will puff up as they're baking, before flattening out somewhat.

- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.

- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.

- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.

- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.

- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.

- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
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Old 01-06-2010, 06:04 PM   #1784
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Here is my dinner

It is a sausage and cheese floopsie. I will never make oopsies again. Thank you so much for the floopsie recipe. This was delicious and I used the floopsie right out of the oven.
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Old 01-06-2010, 07:32 PM   #1785
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My second attempt at oopsie was another FAIL. Can you post the floopsie recipe? Nothing comes up when I did a search? I'm tired of wasting eggs and cream cheese. Thanks so much!

Last edited by LivestrongH2; 01-06-2010 at 07:33 PM..
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Old 01-06-2010, 07:35 PM   #1786
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My second attempt at oopsie was another FAIL. Can you post the floopsie recipe? Nothing comes up when I did a search? I'm tired of wasting eggs and cream cheese. Thanks so much!
hey girlie, how are you today??

Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes
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Old 01-06-2010, 07:59 PM   #1787
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hey girlie, how are you today??

Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes

I did use almond flour in the recipe. It was so good. My hubby even liked his breakfast/dinner.
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Old 01-06-2010, 08:04 PM   #1788
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Now, that sounds like a recipe I can handle!!!! I need to get the coconut or almond flour. Is it hard to find???? Do you pour it onto a cookie sheet type pan?
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Old 01-06-2010, 08:29 PM   #1789
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Now, that sounds like a recipe I can handle!!!! I need to get the coconut or almond flour. Is it hard to find???? Do you pour it onto a cookie sheet type pan?
I got the almond flour at a health food store, but I have since seen it at Winn Dixie. I feel sure they would have it at Whole Foods or Native Sun.

I poured into a 9X13 pyrex dish. I cut it into 8 equal pieces and used two for each "sausage biscuit".

We had a breakfast night tonight. My children made their own biscuits (real not floopsie). They made sausage biscuits and peanut butter and jelly biscuits. I ate one sausage and cheese floopsie and one bacon and cheese floopsie.

I don't think it would hold up for a hamburger, but I might play with it to see.
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Old 01-06-2010, 09:05 PM   #1790
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Originally Posted by GTBraveGirl View Post
I got the almond flour at a health food store, but I have since seen it at Winn Dixie. I feel sure they would have it at Whole Foods or Native Sun.

I poured into a 9X13 pyrex dish. I cut it into 8 equal pieces and used two for each "sausage biscuit".

We had a breakfast night tonight. My children made their own biscuits (real not floopsie). They made sausage biscuits and peanut butter and jelly biscuits. I ate one sausage and cheese floopsie and one bacon and cheese floopsie.

I don't think it would hold up for a hamburger, but I might play with it to see.
Thanks so much. I'll see if I can find the flour tomorrow and I'll let you know how it turns out. Sausage gravy sounds soooooooo good!
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Old 01-06-2010, 10:19 PM   #1791
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I wonder if floopsies would work with flax meal. It is hard to find almond flour in Palm Coast. Has anyone tried it?
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Old 01-07-2010, 04:31 AM   #1792
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I wonder if floopsies would work with flax meal. It is hard to find almond flour in Palm Coast. Has anyone tried it?
I was reading another thread about the floopsies, and several people had used the flax meal and had no probs with it.
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Old 01-07-2010, 04:59 AM   #1793
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Originally Posted by ♥ cuz I can ♥ View Post
Food Porn Attached:

This is how we made the salmon- but we just put it over steamed spinach

POACHED SALMON WITH DIJON DILL SAUCE

1 (8 oz.) salmon fillet

POACHING LIQUID:

3 c. water
3 chicken bouillion
1 carrot, diced
1 onion, diced
1 stalk celery, diced

SAUCE:

1 tsp. shallot, minced
1 tsp. garlic, minced
1 tsp. fresh or dry dill weed
1 tsp. Dijon mustard
1 c. heavy cream

POACHING SALMON: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
MAKING SAUCE: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
Thanks for bringing us back on topic!! That looks great!!
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Old 01-07-2010, 05:02 AM   #1794
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Quote:
Originally Posted by jessienevins0314 View Post
hey girlie, how are you today??

Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes
OK, however nut flours are not induction friendly. Those are acceptable for the nut rung.
You guys, can we get this back to Induction Food pics and recipes???
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Old 01-07-2010, 06:31 AM   #1795
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Nut flour could be exchanged with milled flaxseed can't it? Is'nt that acceptable in induction?

Have been working alot of hours, but I have a couple of induction meal ideas that I want to make and take pics of. Asparagus wrapped with bacon and what I call a squish salad. My mother in law brought the salad recipe from Germany. Make it like a regular salad but squish the cucumber and onion in a collander and do not keep juice. Then stir cuc and onion with mayo, lettuce, ham, boiled egg, bacon bits, cheese, whatever you like in salad. Best served next day after being in fridge. You can also use this recipe to make an awesome potato salad-but not for LC so I was thinking about trying it with the mashed cauliflower???
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Old 01-07-2010, 10:12 AM   #1796
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Quote:
Originally Posted by jessienevins0314 View Post
hey girlie, how are you today??

Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2tsp [COLOR="Red"]worth[/COLOR] of sweetener (splenda, stevia.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

blend in magic bullet or blender and pour into a well greased 9x13 pan. there will be small lumps of cheese that's OK.

bake at 300 for 25 minutes

What is the cream of tartar needed for if you are not whipping up whites? I thought that was just used to create stiffer peaks of the egg whites. But what do I know...I have no idea. Was just wondering.
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Old 01-07-2010, 05:01 PM   #1797
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Food pic. Finally. Sorry for the poor quality, it was taken with my phone.

I made a spin off of one of Nigella Lawson's recipes tonight. Here's my version of her One-Pan Sage-and-Onion Chicken and Sausage (how's that for a recipe title LOL).

Quote:
I'll just call this one, JazzleB's Chicken Sausage Bake.

12 chicken thighs (would work for a Sam's Club 14 pack)
5 large spicy italian sausages (Johnsonville was all we had available)
1/2 cup olive oil (we use Kirkland's Toscana EVOO 'cause it tastes fantastic)
1 tbsp dry sage
1 tbsp dry thyme
1 tbsp Worcestershire sauce (omit for induction)
1/4 cup dry white wine (since we didn't have a lemon as per the original recipe)
1 large onion, cut into 8 wedges
2 tsp Dijon mustard
handful of garlic cloves, peeled and lightly crushed
fresh black pepper to taste
Creole Seasoning to taste (or salt with a touch of cayenne)

Add everything except the chicken, sausage, and onions to a large bag or bowl. Mix well and add chicken and onions. Squish around to coat. Refrigerate over night. Add sausage and mix to coat. Dump in a pan (I use a professional half sheet pan - it catches the liquid that is released quite well). I let it warm up a bit at room temp before putting it in the oven - about an hour. Toss in the oven for an hour, turning the sausages halfway through.
This is one of those "fill the house with wonderful smells" dinners. Super quick and makes a TON of leftovers. If anyone makes this, I'd love to know! And again, sorry for the poor photo quality. I need to FIND my camera before I can charge it.

ETA: Don't forget to count the carbs in the garlic and onions. My book says to limit these on induction, though I'm unable to remember the exact amount.
Attached Images
File Type: jpg ChickenSausageBake.jpg (87.4 KB, 56 views)

Last edited by JazzleBug; 01-07-2010 at 05:19 PM..
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Old 01-08-2010, 12:43 PM   #1798
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WoW to the FRIED CHEESE!!

oK i just had to say this is the best!! I have this in my fridge all the time to use as a topping for several types of food. and i wanted to let everyone know that the one i have in my fridge now has 0 CARBS!! i have eaten it every now and then since being back on the diet but i never thought of doing it this way! it is GREAT .. and for all those who were asking about it. u can pick it up at walmart and most similar grocery stores in the cheese section but it is usually in the specialty cheese part next to the cream cheese is another place u might find this.. its called queso fresco in most cases and it comes a a round packaging usually just wrapped with clear plastic.
i fried it on one side til brown then flipped it and did the same. just as good if not better that breaded fried cheese, and i personally thought it was great with ranch dressing.. thanks for the idea!! and all the other food porn hehe
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Old 01-08-2010, 03:18 PM   #1799
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It is awesome isn't it Angela?
However, you should, just to be safe count it as 1 carb per ounce. Cheese does have carbs. It is the labeling in the US that is funky. If there is less than 1/2 carb, say .45 carbs, they are allowed to list it at 0. But as you can see, that can add up if you overeat the cheese.
Plus........ (TMI coming up)
Every time I have made that my crew has has problems with constipation due to overeating it.
So be careful!!
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Old 01-08-2010, 03:20 PM   #1800
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Quote:
Originally Posted by JazzleBug View Post
Food pic. Finally. Sorry for the poor quality, it was taken with my phone.

I made a spin off of one of Nigella Lawson's recipes tonight. Here's my version of her One-Pan Sage-and-Onion Chicken and Sausage (how's that for a recipe title LOL).


This is one of those "fill the house with wonderful smells" dinners. Super quick and makes a TON of leftovers. If anyone makes this, I'd love to know! And again, sorry for the poor photo quality. I need to FIND my camera before I can charge it.

ETA: Don't forget to count the carbs in the garlic and onions. My book says to limit these on induction, though I'm unable to remember the exact amount.
THAT's going on my menu for this week!
I love everything in it! Dang! We just grilled up some hot sausage tonight. I wish I had seen this earlier.
Oh well. Sam's is in my future for this weekend anyway!
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