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Old 02-26-2010, 05:18 PM   #2431
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Quote:
Originally Posted by Selahgal View Post
Anyone ever tried using turnips or jicama or parsnips or a blend of any of these in place of potatoes? You know, cook em, mash em, bake em, add cheese, sour cream, bacon bits, etc.???




Marci

turnip fries!

jicama as potato sub

Cauliflower is an ok substitute, best mashed and mixed with cheeses (cream cheese and cheddar)

I have made vegetable hash browns before with radishes and it was QUITE good... thanks to LC Monkee for that one !

Last edited by Maryposa; 02-26-2010 at 05:37 PM..
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Old 02-26-2010, 05:26 PM   #2432
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Old 02-26-2010, 05:31 PM   #2433
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Quote:
Originally Posted by Selahgal View Post
Anyone ever tried using turnips or jicama or parsnips or a blend of any of these in place of potatoes? You know, cook em, mash em, bake em, add cheese, sour cream, bacon bits, etc.???




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Ummm...some of the Above. But, gotta try all the rest.
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Old 02-26-2010, 05:40 PM   #2434
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Quote:
Originally Posted by Maryposa View Post
turnip fries!

jicama as potato sub

Cauliflower is an ok substitute, best mashed and mixed with cheeses (cream cheese and cheddar)

I have made vegetable hash browns before with radishes and it was QUITE good... thanks to LC Monkee for that one !
I've tried several dishes with cauliflower and fixed em 'like taters' and wasn't impressed at all. Just curious. I saw Tyler Florence make a Herbed Butter Parsnips dish the other day that I'm going to try soon. Got me to thinking that there ARE other root type veggies I can have that MIGHT be a good tater sub!


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Old 02-26-2010, 05:44 PM   #2435
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I've never seen a jicama LOL But I really liked the cauli in that baked 'potato' recipe. I'm sure other root veggies could work.
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Old 02-26-2010, 05:53 PM   #2436
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I made the buffalo chicken dip as a main dish and was going to take a picture of it but it dissapeared too quick. And I haven't even ate yet Lol.
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Old 02-26-2010, 06:01 PM   #2437
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Made that Crack-slaw thangy today:


Rolled it up in Romaine taco style:

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Old 02-26-2010, 06:07 PM   #2438
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LOL MsWoods, that's on my list of things to try! So is the crackslaw!! It looks good Rbenz!
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Old 02-26-2010, 06:09 PM   #2439
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Thx!
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Old 02-26-2010, 06:09 PM   #2440
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I made the buffalo chicken dip as a main dish and was going to take a picture of it but it dissapeared too quick. And I haven't even ate yet Lol.
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Old 02-26-2010, 06:52 PM   #2441
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Quote:
Originally Posted by MsWoods View Post
I made the buffalo chicken dip as a main dish and was going to take a picture of it but it dissapeared too quick. And I haven't even ate yet Lol.
I'm still having difficulty trying to picture a buffalo chicken .....

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Old 02-27-2010, 08:11 AM   #2442
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LOL Marci!
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Old 02-27-2010, 09:32 AM   #2443
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I had made a double batch and was going to freeze a pan, but, I ended up having to cook it so I could have something to eat. My bf really really liked it. I did sub a half of a cup of mayo for cream cheese since I have so much trouble stalling with cream cheese. It was really good. I have a little left to heat up today so if he doesn't get to it first I'll take a pic. (The portion he ate only had about 8g carbs in it so yes he ate a lot of it, but it was still low in carbs).
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Old 02-27-2010, 09:37 AM   #2444
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Just for you Marci

Gourmet, all the way: 170. Buffalo Chicken Wings (p. 54)
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Old 02-27-2010, 09:47 AM   #2445
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Old 02-27-2010, 09:57 AM   #2446
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Here are some pics of the buffalo chicken dip from one of the times I made it:



I no longer put cheese on top, just a little in the dip before baking. I didn't like the crust it made when reheating.

And obviously the chips and carrots are not LC and/or induction friendly but I was not LCing when I took these pics
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Old 02-27-2010, 10:04 AM   #2447
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I couldn't help looking at the 'vodka' tomatoes on that page, Fatbrat, I think I may tweak those for a OWL treat one evening when entertaining!!!
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Old 02-27-2010, 10:38 AM   #2448
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I couldn't help looking at the 'vodka' tomatoes on that page, Fatbrat, I think I may tweak those for a OWL treat one evening when entertaining!!!

I am an occasional lurker in this thread b/c the pictures are AWESOME!
Quick threadjack:
Just needed to comment on the vodka tomato thing...BE CAREFUL!!! On this one, I am speaking from experience! I made a batch very similar to this a few years ago, and the results were delicious and VERY intoxicating! They were so delicious and it was way too easy to pop more than a few...which led to my worst hangover in history (and had a similar result for many others too). So...go for it...enjoy...but just a couple...and probably with a lot of water! BTW: they were a big hit at the party...just not the next day!

(Also, I didn't peel mine...just stabbed them a couple times with a toothpick and soaked them overnight in vodka (Absolut citron for one batch, peppar for another..I didn't use any sugar or anything else) and made a spice blend to dip them in that replicated common bloody mary spices (celery salt, pepper, lemon pepper, horseradish powder, a bit of garlic). Served the them still in a little bit of the vodka so the spices would stick when dipped.)

Sorry for the threadjack...but just wanted to put in this word of warning! Looking forward to more delicious looking pics!
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Last edited by okapi; 02-27-2010 at 10:39 AM..
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Old 02-27-2010, 12:43 PM   #2449
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Quote:
Originally Posted by okapi View Post

I am an occasional lurker in this thread b/c the pictures are AWESOME!
Quick threadjack:
Just needed to comment on the vodka tomato thing...BE CAREFUL!!! On this one, I am speaking from experience! I made a batch very similar to this a few years ago, and the results were delicious and VERY intoxicating! They were so delicious and it was way too easy to pop more than a few...which led to my worst hangover in history (and had a similar result for many others too). So...go for it...enjoy...but just a couple...and probably with a lot of water! BTW: they were a big hit at the party...just not the next day!

(Also, I didn't peel mine...just stabbed them a couple times with a toothpick and soaked them overnight in vodka (Absolut citron for one batch, peppar for another..I didn't use any sugar or anything else) and made a spice blend to dip them in that replicated common bloody mary spices (celery salt, pepper, lemon pepper, horseradish powder, a bit of garlic). Served the them still in a little bit of the vodka so the spices would stick when dipped.)

Sorry for the threadjack...but just wanted to put in this word of warning! Looking forward to more delicious looking pics!
OMG those sound AHmmaaazzzing!
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Old 02-27-2010, 12:50 PM   #2450
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cryssi, you know a LC specialty recipe is GOOD when you make it even when not LCing hehe... my sister still eats double doubles protein style (double cheeseburger wrapped in lettuce) from in-n-out and hasn't LCed in years lol
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Old 02-27-2010, 02:19 PM   #2451
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Thanks for the warning...and with that in mind I may make just enough for a couple per head...hic!
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Old 02-27-2010, 02:25 PM   #2452
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DROOLING!!
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Old 02-27-2010, 02:41 PM   #2453
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Quote:
Originally Posted by Selahgal View Post
Anyone ever tried using turnips or jicama or parsnips or a blend of any of these in place of potatoes? You know, cook em, mash em, bake em, add cheese, sour cream, bacon bits, etc.???




Marci
RADISHES!!

boil them until they are white(i changed my water twice) and put them in the crockpot with a roast celery and onions and my DH thought they were little potatoes!! told me i was eating off plan!

and the mashed cauliflower is a good sub i thaw the frozen then microwave 5 min.. drain add butter microwave 5 more min then pulse it in the food processor! add a little cream cheese and HWC and your favorite spices whisk the food processor again and yummy!
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Old 02-27-2010, 07:50 PM   #2454
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RADISHES!!

boil them until they are white(i changed my water twice) and put them in the crockpot with a roast celery and onions and my DH thought they were little potatoes!! told me i was eating off plan!

and the mashed cauliflower is a good sub i thaw the frozen then microwave 5 min.. drain add butter microwave 5 more min then pulse it in the food processor! add a little cream cheese and HWC and your favorite spices whisk the food processor again and yummy!
Radishes won't work for me either since I don't like them!


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Old 02-27-2010, 07:59 PM   #2455
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Radishes won't work for me either since I don't like them!


Marci
I dont care for them raw either..... but LC Monkee convinced me to try them and I am glad I did hehe
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Old 02-27-2010, 08:06 PM   #2456
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White Clam Sauce with Oysters and Spinach, on Shirataki Noodles

I decided to continue my seafood day and came up with this on the fly at the grocery store. The serving (1/2 cup) of Progresso's white clam sauce in the can is worth 3g of carbs and the shirataki noodles are 2g for the whole bag (supposedly 2 servings). So, for an entire cup of sauce and the package of noodles, it was a total of 8g. I didn't have many during the day, so I was okay with this. I added some HWC and cheap parm as a thickener.

DSCN0925.jpg
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Old 02-27-2010, 08:11 PM   #2457
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I dont care for them raw either..... but LC Monkee convinced me to try them and I am glad I did hehe
Do they taste different cooked? Are they still spicy and hot?
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Old 02-27-2010, 08:58 PM   #2458
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Do they taste different cooked? Are they still spicy and hot?
Well, I have shredded them ALONG with shredded and rested/drained zucchini to make something like hash browns and I did not think it tasted like radishes
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Old 02-27-2010, 09:09 PM   #2459
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Do they taste different cooked? Are they still spicy and hot?
I frequently shred them to make hash browns, and the spicyness and heat cooks out of them. They have a nice texture and very mild taste when cooked.
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Old 02-28-2010, 05:34 AM   #2460
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FINALLY!!!!!!!!!

I finished reading ALL the pages and drooling over the awesomeness!

I have a question regarding the pumpkin bake. It looks really good but I can't really find pumpkins here. will squash work? the most common squash here is a winter squash called fairytale pumpkin squash. TIA!

I will recharge my camera's batteries and hopefully post food p*rn pics soon

Thanks for sharing!
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