Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Eating and Exercise Plans > Weight Loss Plans > Atkins Induction
Register FAQ Search Today's Posts Mark Forums Read


Closed Thread
 
LinkBack Thread Tools Display Modes
Old 02-22-2010, 06:01 PM   #2341
Major LCF Poster!
 
BrandNewMe2004's Avatar
 
Join Date: Jul 2004
Location: San Jose, CA
Posts: 2,038
Gallery: BrandNewMe2004
Stats: HW 330/CW 245.3/GW 150
WOE: LC/Primal
Quote:
Originally Posted by fishergal View Post
Why when your eggs are old enough, brand?
Eggs are supposed to be older before making them into hard-boiled eggs. Older eggs are easier to peel. That's what I've been told. I've had no luck the last couple of years because I've been using fresh eggs, but I saved a bunch for a couple of weeks and made some hard-boiled eggs today. Not perfect, but they were definitely easier.
BrandNewMe2004 is offline  

Sponsored Links
Old 02-22-2010, 06:03 PM   #2342
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
Quote:
Originally Posted by fishergal View Post
Yumm.... please post how to make an open faced omelet please!
You basically saute any veggies or other things that need precooked or prewarmed ... onions, mushrooms, garlic, broccoli slaw, bacon bits, spinach, etc., until tender crisp.

Blend two or three eggs in a bowl and pour over veggies.

Cook until the eggs are firm. I lift edges with a spatula and let the raw egg run under the omelet to help it cook faster. You can cover it for a bit too.

Then I add my cheese, olives, avocado, etc., on top!

Slide onto dish and enjoy!


Marci
Selahgal is offline  
Old 02-22-2010, 06:08 PM   #2343
Junior LCF Member
 
Join Date: Feb 2010
Posts: 42
Gallery: fishergal
Quote:
Originally Posted by Maryposa View Post
Well there are different versions of Induction, the first one was in 1972 and is a bit different from the most recent... I know personally many of the things on this thread I could not have. I think that when people ask or point out that something may not be induction it is their way of being helpful.

You are absolutely correct; sorry that I posted my previous thread. I did not think of that. :blush:
fishergal is offline  
Old 02-22-2010, 06:08 PM   #2344
Major LCF Poster!
 
BrandNewMe2004's Avatar
 
Join Date: Jul 2004
Location: San Jose, CA
Posts: 2,038
Gallery: BrandNewMe2004
Stats: HW 330/CW 245.3/GW 150
WOE: LC/Primal
Quote:
Originally Posted by Selahgal View Post
Older eggs are easier to peel.

BUT I changed from boiling to steaming mine and now they peel like a dream, even the ones fresh outta my hens!!


Marci
How do you steam them?
BrandNewMe2004 is offline  
Old 02-22-2010, 07:07 PM   #2345
Major LCF Poster!
 
Madam De Leon's Avatar
 
Join Date: Jul 2007
Location: Where student drivers are taught how to dodge road apples
Posts: 2,018
Gallery: Madam De Leon
Quote:
Originally Posted by fishergal View Post
Can I ask what type of consistency this is? Like a cake or a thick mousse? sorry to sound dense, I'm not quite understanding. Thanks!
When I make the pumpkin bake, the consistency is almost exactly like pumpkin pie - minus the crust.
Madam De Leon is online now  
Old 02-22-2010, 07:39 PM   #2346
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
Quote:
Originally Posted by BrandNewMe2004 View Post
How do you steam them?
Put them in a double boiler with my 'egg timer' gadget and when the gadget is fully dark red, I turn off the heat.

Then I put them in ice water for about 20-30 minutes.

I drain the water and put the lid back on the pot [the bottom of the double boiler is what I use to cool them and to do this part] and shake them till they're all cracked up.

Then I peel them and usually they almost peel themselves!!!


Marci
Selahgal is offline  
Old 02-22-2010, 07:43 PM   #2347
Noah and Wyatt's Mommy
 
Cryssi's Avatar
 
Join Date: Jan 2004
Posts: 25,590
Gallery: Cryssi
Stats: 316.0/316.0/130
WOE: Low Carb
Start Date: 6/23/14
Quote:
Originally Posted by fishergal View Post
You tasted spinach and hated it, or you 'thought' you hated spinach without trying it? I just cannot tolerate the taste of canned spinach. Maybe I should try frozen? Anyone use to hate spinach and now like it?
I had tasted it before and hated it.

I have never had canned but I love fresh and frozen. The fresh is kind of a PITA though and by the time you're done cooking it a whole bag wilts down to like 2 bites.
Cryssi is offline  
Old 02-22-2010, 08:02 PM   #2348
Noah and Wyatt's Mommy
 
Cryssi's Avatar
 
Join Date: Jan 2004
Posts: 25,590
Gallery: Cryssi
Stats: 316.0/316.0/130
WOE: Low Carb
Start Date: 6/23/14
Quote:
Originally Posted by BrandNewMe2004 View Post
Eggs are supposed to be older before making them into hard-boiled eggs. Older eggs are easier to peel. That's what I've been told. I've had no luck the last couple of years because I've been using fresh eggs, but I saved a bunch for a couple of weeks and made some hard-boiled eggs today. Not perfect, but they were definitely easier.
Add some salt to the cooking water. It makes them easier to peel.
Cryssi is offline  
Old 02-22-2010, 08:10 PM   #2349
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
Quote:
Originally Posted by Cryssi View Post
Add some salt to the cooking water. It makes them easier to peel.
That didn't work for me. I tried every darn thing and way I could think of. Even visited some websites that offered helpful hints on doing it right or easy. NADA! Until I read about steaming them.

Weird huh.

Marci
Selahgal is offline  
Old 02-23-2010, 04:45 AM   #2350
Senior LCF Member
 
Fatbrat's Avatar
 
Join Date: Dec 2008
Location: Tennessee
Posts: 981
Gallery: Fatbrat
Stats: 213/184/155
WOE: ATKINS!!
Start Date: 12/15/2008
Quote:
Originally Posted by BarbDe View Post
HOW did I miss the chicken pizza??? If you guys only KNEW how much chicken youngest DS goes through a week! (about 18 lbs by HIMSELF!) I'm always looking for chicken recipes! Thanks Cryssi!!
OMG! I thought I was the only one raising a ChickenHawk-in the last 2 days my son has gone through 4 lbs of Chicken Breasts at home, not to mention a chicken sandwich at a restaurant and 6 chicken tenders at the grocery/deli to hold him over between the gym and the time it took me to get dinner on the table!!! How do they do that?
Fatbrat is offline  
Old 02-23-2010, 04:59 AM   #2351
Senior LCF Member
 
Fatbrat's Avatar
 
Join Date: Dec 2008
Location: Tennessee
Posts: 981
Gallery: Fatbrat
Stats: 213/184/155
WOE: ATKINS!!
Start Date: 12/15/2008
Quote:
Originally Posted by Cryssi View Post
I had tasted it before and hated it.

I have never had canned but I love fresh and frozen. The fresh is kind of a PITA though and by the time you're done cooking it a whole bag wilts down to like 2 bites.
My son swears he HATES spinach but he loves 'Spinnochi'

I just have to make sure to make it when he's not around

Frozen spinach thawed and squeezed in clean dish towel to remove water

Toss in skillet with hot olive oil-sautee and add minced garlic, couple handfulls of parmesean cheese and an eggor two....Scramble together until egg cooks lightly- turn off heat-toss some mozzarella cheese on top-cover skillet with glass top for a minute so cheese on top melts-

I hate to hear what happens when he finds out what Spinnochi is LOL

For the record canned spinach---
Fatbrat is offline  
Old 02-23-2010, 05:30 AM   #2352
Senior LCF Member
 
NoSunNoFun's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 418
Gallery: NoSunNoFun
Stats: 157.5/146.0/135.0 (5'3)
WOE: Atkins
Start Date: 8-10-2014
Quote:
Originally Posted by Fatbrat View Post
My son swears he HATES spinach but he loves 'Spinnochi'

I just have to make sure to make it when he's not around

Frozen spinach thawed and squeezed in clean dish towel to remove water

Toss in skillet with hot olive oil-sautee and add minced garlic, couple handfulls of parmesean cheese and an eggor two....Scramble together until egg cooks lightly- turn off heat-toss some mozzarella cheese on top-cover skillet with glass top for a minute so cheese on top melts-

I hate to hear what happens when he finds out what Spinnochi is LOL

For the record canned spinach---
Do you or does anyone have a picture of this? I just might try it sounds SOOOO easy.. Any photos to support this litte dish?
NoSunNoFun is offline  
Old 02-23-2010, 06:04 AM   #2353
Senior LCF Member
 
uhhuhher's Avatar
 
Join Date: May 2008
Location: oHIo
Posts: 164
Gallery: uhhuhher
WOE: Atkins
Start Date: April 28, 2011
subscribing
uhhuhher is offline  
Old 02-23-2010, 06:55 AM   #2354
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
Quote:
Originally Posted by FatBrat
My son swears he HATES spinach but he loves 'Spinnochi'

I just have to make sure to make it when he's not around

Frozen spinach thawed and squeezed in clean dish towel to remove water

Toss in skillet with hot olive oil-sautee and add minced garlic, couple handfulls of parmesean cheese and an eggor two....Scramble together until egg cooks lightly- turn off heat-toss some mozzarella cheese on top-cover skillet with glass top for a minute so cheese on top melts-

I hate to hear what happens when he finds out what Spinnochi is LOL

For the record canned spinach---

Doesn't he notice it's a tad GREEN??????



Marci

Last edited by Selahgal; 02-23-2010 at 06:56 AM..
Selahgal is offline  
Old 02-23-2010, 07:20 AM   #2355
Senior LCF Member
 
NoSunNoFun's Avatar
 
Join Date: Dec 2009
Location: California
Posts: 418
Gallery: NoSunNoFun
Stats: 157.5/146.0/135.0 (5'3)
WOE: Atkins
Start Date: 8-10-2014
Quote:
Originally Posted by Selahgal View Post
Doesn't he notice it's a tad GREEN??????



Marci
LOL, you would think? I will try this on my 13 year old tonight and report back for sure!
NoSunNoFun is offline  
Old 02-23-2010, 09:21 AM   #2356
Senior LCF Member
 
Meddies's Avatar
 
Join Date: Oct 2006
Location: NC
Posts: 71
Gallery: Meddies
Stats: 208/160/125
WOE: Atkins Induction
Start Date: June 09 (after preggo re-start)
I want to play .

Key Lime Cream Cheese Clouds


Chicken Salad melt on Tomatoes



Cajun Shrimp and Sausage, Broccoli and Cheese


Beef Stir Fry w/ Shrimp Sauce


Shrimp Scampi, Left-over Chicken Salad w/ SF Bread and Butter Pickles, and the infamous Broccoli and Cheese (Can you tell I ADORE Broccoli? )



Nothing to fancy, but I surely enjoyed them.
Meddies is offline  
Old 02-23-2010, 09:22 AM   #2357
Senior LCF Member
 
Meddies's Avatar
 
Join Date: Oct 2006
Location: NC
Posts: 71
Gallery: Meddies
Stats: 208/160/125
WOE: Atkins Induction
Start Date: June 09 (after preggo re-start)
Omg my pics are huge, sooo sorry
Meddies is offline  
Old 02-23-2010, 09:36 AM   #2358
Noah and Wyatt's Mommy
 
Cryssi's Avatar
 
Join Date: Jan 2004
Posts: 25,590
Gallery: Cryssi
Stats: 316.0/316.0/130
WOE: Low Carb
Start Date: 6/23/14
Big pics are good! More room to drool
Cryssi is offline  
Old 02-23-2010, 10:35 AM   #2359
Big Yapper!!!!
 
Rbenz's Avatar
 
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 9,923
Gallery: Rbenz
WOE: Trying to resist anything white.
Quote:
Originally Posted by fishergal View Post
Could I possible sub the spinach for broccoli or cauliflower? I don't like spinach at all. And, it looks sooooooo good!!
I don't see why not. Just chop the broccoli flowerettes really well and U may want to nuke the broccoli a bit before U bake the casserole.
Rbenz is offline  
Old 02-23-2010, 10:41 AM   #2360
Big Yapper!!!!
 
Rbenz's Avatar
 
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 9,923
Gallery: Rbenz
WOE: Trying to resist anything white.
Quote:
Originally Posted by fishergal View Post
Can I ask what type of consistency this is? Like a cake or a thick mousse? sorry to sound dense, I'm not quite understanding. Thanks!
Consistency is like real pumpkin pie but w/o the crust.
Rbenz is offline  
Old 02-23-2010, 10:43 AM   #2361
Big Yapper!!!!
 
Rbenz's Avatar
 
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 9,923
Gallery: Rbenz
WOE: Trying to resist anything white.
Man...that loaded Mash cauliflower pic on previous page is making me DROOL!
I think I could eat that whole bowl!
Rbenz is offline  
Old 02-23-2010, 10:44 AM   #2362
Big Yapper!!!!
 
Rbenz's Avatar
 
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 9,923
Gallery: Rbenz
WOE: Trying to resist anything white.
Quote:
Originally Posted by Cryssi View Post
Big pics are good! More room to drool

Last edited by Rbenz; 02-23-2010 at 10:49 AM..
Rbenz is offline  
Old 02-23-2010, 10:47 AM   #2363
Big Yapper!!!!
 
Rbenz's Avatar
 
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 9,923
Gallery: Rbenz
WOE: Trying to resist anything white.
Quote:
Originally Posted by Meddies View Post
I want to play .


Those Key Lime Cream Cheese Clouds look Nummy. I'd prolly eat them from the bowl though. No time to put them in cc-papers.
What's the recipe?
Rbenz is offline  
Old 02-23-2010, 11:05 AM   #2364
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
I make cocoa clouds all the time but what do you use to make them key lime????


Marci
Selahgal is offline  
Old 02-23-2010, 12:08 PM   #2365
Blabbermouth!!!
 
Monkee's Avatar
 
Join Date: Aug 2008
Location: Monkeeville USA
Posts: 6,257
Gallery: Monkee
Stats: Total Loss: -142 lbs
WOE: The Monkee Way :)
Start Date: Summer 08
The chicken melt on tomato slices! Yummy.

I must try that soon!
I get tired of using celery sticks as my spoon LOL.

Putting it on top of tomato would be a nice change.

That cheesy broccoli looks delicious. For some reason mine never looks like that or gets as melted. What type of cheese did you use?
Monkee is offline  
Old 02-23-2010, 01:12 PM   #2366
Major LCF Poster!
 
BrandNewMe2004's Avatar
 
Join Date: Jul 2004
Location: San Jose, CA
Posts: 2,038
Gallery: BrandNewMe2004
Stats: HW 330/CW 245.3/GW 150
WOE: LC/Primal


Tuna salad made w/ celery, kosher dills, homemade aioli, and chives on cucumber slices.
BrandNewMe2004 is offline  
Old 02-23-2010, 03:32 PM   #2367
Blabbermouth!!!
 
vli1127's Avatar
 
Join Date: Jun 2007
Location: Central Iowa
Posts: 5,135
Gallery: vli1127
Stats: Obese/overweight/feeling good
WOE: LC my way
Start Date: Restart everyday
Melissa, those look good.

Marci, recipe for cocoa clouds please.
vli1127 is offline  
Old 02-23-2010, 03:44 PM   #2368
Major LCF Poster!
 
Selahgal's Avatar
 
Join Date: Jan 2010
Location: Indiana
Posts: 1,124
Gallery: Selahgal
Stats: 243/240.5/140
WOE: Nutritional Ketosis
Start Date: 8/1/14
They are just the basic Cream Cheese Clouds recipe from Linda's website, except I add some cocoa! SO easy to make! I'm going to try different flavors with my DaVinci's syrups too. I've made them in dollops and also in a pie plate! Might even be able to whip up some cream separately and gently blend them together ... might give them more fluff? Dunno! I also add melted coconut oil, about 1/4 cup, to mine for the extra good fat and it helps them set up nicely.

CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring


Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.

Makes 24 clouds
* I didn't think they were quite sweet enough with 1/2 cup so I used liquid Splenda to equal 3/4 cup granular. The counts are based on 3/4 cup Splenda.

NOTE: You can store these in the refrigerator and they will hold their shape quite well as long as they are good and cold.

With granular Splenda:
Per Cloud: 1g Net Carb

Something about eating them frozen is very nice. They basically taste like little bites of frozen cheesecake but you could make all kinds of variations by using different flavorings and adding chopped nuts, coconut, low carb candies and things like that. I've got some ideas in my head for variations so stay tuned.

Here's an alternate recipe I found today:

Clouds Recipe
This recipe came out of the recipe room. This is a great treat and super easy to make. I have been adding sf syrups to it to give it a different light taste. Banana is next!

8 oz Cream Cheese at room temp
1/2c butter at room temp
1/2c sweetener
Add sf syrup to taste.

Mix all together and drop by spoonfuls onto a pan or plate.

Put in freezer until frozen.

Store frozen Clouds in a ziplock bag in freezer.
__________________
Marci

Don’t worry about anything; instead, pray about everything.
Tell God what you need, and thank Him for all he has done.
Then you will experience God’s peace, which exceeds all our understanding.
His peace will guard your hearts and minds as you live in Christ Jesus.
Philippians 4:6-7



Last edited by Selahgal; 02-23-2010 at 03:47 PM..
Selahgal is offline  
Old 02-23-2010, 04:49 PM   #2369
Junior LCF Member
 
Join Date: Feb 2010
Posts: 42
Gallery: fishergal
Quote:
Originally Posted by NoSunNoFun View Post
How does everyone in induction flavor their pork rinds? I tried sprinkling a tab bit of popcorn seasoning *nacho flavor* and it just doesnt stick nor taste right. The spicy hot pork rinds are to hot for me. Any help on getting or adding flavors that stick?

Here in California our only option is spicy hot or regular at all stores, believe me I have looked and looked

Thank you for any help!
When I ate popcorn, I used to spray the vegetable oil on the popcorn and then put some cheese powder (for popcorn) and it stuck! Would this work for what you want? And, is it okay for induction?
fishergal is offline  
Old 02-23-2010, 05:03 PM   #2370
Junior LCF Member
 
Join Date: Feb 2010
Posts: 42
Gallery: fishergal
Quote:
Originally Posted by Selahgal View Post
Older eggs are easier to peel.

BUT I changed from boiling to steaming mine and now they peel like a dream, even the ones fresh outta my hens!!


Marci
ahhh, I understand. When I worked in a kitchen, I learned to get the eggs to a boil, then put to medium heat for 20 minutes, pour out water, add ice... then wait about 15 minutes and peel. The ice does something where almost all the time they peel so easily!
fishergal is offline  
Closed Thread


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 05:47 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.