INDUCTION FOOD PORN!!!

[i.am.jenn]

diorskin: THAT.IS.AMAZING!!!

I wish there was more room in my tummy so I could eat the whole batch!!! I hope it reheats well!!!

[Diorskin]

hehehe..it reheats just as lovely

Glad ya liked it. Looks GREAT. Isnt the onion awesome?

[TiffJake]

My "Spaghetti and Meatballs" with spaghetti squash and LC meatballs and LC sauce

[i.am.jenn]

Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?

[Madam De Leon]

Originally Posted by jennbaker

Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?

It's not all that much work, but beware that the bigger the squash is (and some of them are pretty big), the more "spaghetti" you'll get from it. Either be prepared to eat a lot of it over the next few days, or have containers handy to freeze the leftovers for another time.

Some people prefer to bake them in the oven, but I always cook mine in the microwave. First you prick the tough skin all over with a knife... Actually I've had them explode a few times because I didn't prick it deeply enough, so now I stick a small, thin bladed knife in almost up to the hilt, just to make sure I'm pricking it deeply enough.

Then nuke about 12-15 minutes, turning over halfway through the cooking time.

The squash should give under gentle pressure when it's done.

Now, cut the squash in half, and scoop out all the seeds and darker yellow, slimy looking strands - that's like the insides of a pumpkin.

Then raking over the larger, lighter colored strands with a fork, pull out the "spaghetti". The very last strands that stick to the skin may have a tough woody texture, so just leave those.

That's really all there is to it. You can serve it with alfredo or tomato based sauce, or just butter and season it for a side veggie.

The flavor is slightly sweet since it's a winter squash, so most of the time I just use the less sweet tasting zuchinni instead - shredded or just long strips of zuchinni skin (I use a vegetable peeler on it).

[i.am.jenn]

Madam: Thank you! I guess it's time to buy one and see what I can do with it! Your method sounds nice and easy. I like that!

[i.am.jenn]

Hawaiian Pizza In A Bowl

Sauce - I found a bottle with 3g carbs per 1/2 cup
Canadian Bacon - I added 2 packages, would've been great with just one
Pineapple chunks - drained to get rid of the extra sugar, it was the small can
Onion - about 1 cup large chopped purple onion
Pizza Cheese - 1 bag

It made 4 bowls... you can only see 3 because I eated the other... nom nom!

[TiffJake]

Originally Posted by jennbaker

Tiff: Looks good, I wish the picture was bigger so I could see the details! I haven't played with spaghetti squash yet, is it easy or is it a lot of work?

Sorry the pic is small, I kept getting the "your file is too large" error message, until I got REALLY small!??

And Madam is right, don't get one too big! Mind was about football size, and that was too much for me. I cooked it in the oven (following instructions I found when I googled "cook spaghetti squash"). It was great to have something like noodles with my meatballs!

And that pizza looks great!! I had something like that the other night with the pineapple (I measured out 4 carbs worth ) and pepperoni. It was YUM!

[joshsmom2002]

Okay, I'll play!! Here are a few pics of my recent food porn forays!

1. 1st Oopsie try - they were a bit flat, but delicious!! Subsequent attempts have yielded higher buns!!




2. Cauliflower cakes - reminded me of the potato pancakes my Gramma made when she was alive - the key to getting them crisp was using coconut oil!!!


3. I made this low-carb, crustless cheesecake for a potluck lunch at Church this afternoon. I hope it tastes as good as it looks!!

[i.am.jenn]

I've been at work all night but I really wish I had the attention span to work on my oopsies. I've been making the crepes and I <3 them sooo much! My last attempt at oopsies were disasterous. I bought a cookie sheet only to find out I have the worlds smallest oven (the cookie sheet was too big) so I ended up cooking them like pancakes in a pan. Like I said, a disaster. I'm hoping next time will be better.

Your cheesecake looks SINFUL!!! I can't have anything that delicious around without sectioning it out into what's legal per day.

Now, the fauxtatoe pancakes... tell me about this recipe! I'd actually really like to make that. My best friend is a freak for potatoe pancakes and I'd like to make them in her honor.

[Diorskin]

Way to go Jenn...my DH will love that pineapple recipe! Thanks.

Joshmom,
that is the most beautiful ooopsie roll I have ever seen. Not that i have seen a lot! But yeah, your pix look awesome. Thanks for posting.

I too would like the cali recipe.

Last night I made Shepards Pie. Chicken, califlour, green beans, olives, red peppers, onions. All layered in a casserole dish with a bit of cheese ( ran out). It was good.

[joshsmom2002]

AWWW SHUCKS!! Thanks for the compliment on the Oopsies!!

The cauliflower cakes are easy, breezy!!!

1 16 oz. bag frozen cauliflower (you could certainly use fresh, I just happened to have a bag in the freezer), cooked for about 8 minutes until soft, drained well then riced or smashed really good
1 egg
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
salt & pepper to taste
1/4 tsp. red pepper flakes
1/2 tsp. garlic powder (or 1-2 cloves of garlic minced)
1/2 tsp. onion powder
1-2 T. expellar pressed coconut oil

Mix all ingredients (except coconut oil) together in a bowl. Heat coconut oil over med-high heat in a large skillet. Shape cauliflower mixture into 4 round patties and fry in oil until nicely browned (~3-4 minutes), then flip and cook other side.

Enjoy!!

[pickles1010]

[COLOR=Blue]These are my just picked Tomatoes drying in the hot AZ Sun
and those are Peach trees. Lots of Peaches on there this year.


[/COLOR]

[2big4mysize]

Originally Posted by jennbaker

Hawaiian Pizza In A Bowl

Sauce - I found a bottle with 3g carbs per 1/2 cup
Canadian Bacon - I added 2 packages, would've been great with just one
Pineapple chunks - drained to get rid of the extra sugar, it was the small can
Onion - about 1 cup large chopped purple onion
Pizza Cheese - 1 bag

It made 4 bowls... you can only see 3 because I eated the other... nom nom!

Yikes !

pinapple isn't induction foods and while botanically it is a berry Dr Atkins counts it as other fruits so save those for OWL porn food eating

[coolmomles]

Texas Oven-Roasted Beef Brisket


**** her recipe calls for 4 lb brisket trimmed, but if you're baking all day, you might want to double it and freeze half.. or feed a party!!! i always do a bigger one, and then roast for 1.5 hrs, and then bake for 7 -8 hrs. and, i always buy one not trimmed cuz it's cheaper. you could certainly cut some of that fat off, but i'd hesitate to slice it all off - the secret to the juicy, tender brisket in my opinion is that the fat cooks down through the meat. also, you can sub splenda but 2 T over 8-9 pounds of meat isn't too much for us since we're not doing true atkins (diabetic diet), but to keep this induction / atkins friendly...



Ingredients:

* 2 tablespoon chili powder
* * 2 tablespoon salt --- i omit salt completely
* 1 tablespoon garlic powder --- i double amt
* 1 tablespoon onion powder --- i double amt
* 1 tablespoon ground black pepper
* 1 tablespoon sugar --- you can sub splenda but 2 T over 8-9 pounds of meat isn't much
* 2 teaspoon dry mustard
* 1 bay leaf, crushed --- optional, i've never added it
* 4 lb beef brisket, trimmed
* 1 1/2 cup beef stock




Directions:

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast fat side up, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Prep Time - 10 minutes
Cook Time - 4 hours
Yield - 10 servings
Difficulty - Easy
*Recipe courtesy Tom Perini

[Lotpodz]

Yum coomom, cant wait to try this! Thanks for posting

[2big4mysize]

Originally Posted by coolmomles

Texas Oven-Roasted Beef Brisket


**** her recipe calls for 4 lb brisket trimmed, but if you're baking all day, you might want to double it and freeze half.. or feed a party!!! i always do a bigger one, and then roast for 1.5 hrs, and then bake for 7 -8 hrs. and, i always buy one not trimmed cuz it's cheaper. you could certainly cut some of that fat off, but i'd hesitate to slice it all off - the secret to the juicy, tender brisket in my opinion is that the fat cooks down through the meat. also, you can sub splenda but 2 T over 8-9 pounds of meat isn't too much for us since we're not doing true atkins (diabetic diet), but to keep this induction / atkins friendly...



Ingredients:

* 2 tablespoon chili powder
* * 2 tablespoon salt --- i omit salt completely
* 1 tablespoon garlic powder --- i double amt
* 1 tablespoon onion powder --- i double amt
* 1 tablespoon ground black pepper
* 1 tablespoon sugar --- you can sub splenda but 2 T over 8-9 pounds of meat isn't much
* 2 teaspoon dry mustard
* 1 bay leaf, crushed --- optional, i've never added it
* 4 lb beef brisket, trimmed
* 1 1/2 cup beef stock




Directions:

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast fat side up, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Prep Time - 10 minutes
Cook Time - 4 hours
Yield - 10 servings
Difficulty - Easy
*Recipe courtesy Tom Perini

sounds yummy, but if you are omitting the salt and using Splenda you are not getting any of the osmotic pressure gradient action to drive the rub flavors inside your beef so you could omitt the 1 hour standing time to speed things up too.

[jgw]

I love this thread also.

[iamcrazy]

Originally Posted by Diorskin

Jenn,
cool. Let me know what ya think of it.

So I made Cleo's cali pizza...I really used very little sauce. It worked out well but I wanted to eat the whole thing. lol

PS: Whoever posted the spinach recipe, thanks. I am going to make it today. Looks great.

I must have missed the cali recipe, does anyone mind repeating it for me please

[pickles1010]

[COLOR=Blue]more Oopsie Rolls[/COLOR]

[Afrikahneagle]

Posting just to look at the recipes and imagine myself cooking them LOL!!!

[i.am.jenn]

Diana: Here is a link to Cleos Cauliflower Pizza

The Lighter Side of Low-Carb: I Can't Believe it's Cauliflower Pizza Crust!

Enjoy!

[MyJourney]

I love taking pictures of my food. I started because it helped me explain to online friends how to cook and now I just like looking at it. I also try and take pictures of my food almost daily because it helps me feel accountable in some way.

Here are my induction friendly meals for the last 3 days.


Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices.

Cleos Cauliflower Pizza


Cleos Cauliflower Breadsticks




Rack of lamb


Artichokes


Greek salad

[12yrslater]

Originally Posted by MyJourney

I love taking pictures of my food. I started because it helped me explain to online friends how to cook and now I just like looking at it. I also try and take pictures of my food almost daily because it helps me feel accountable in some way.

Here are my induction friendly meals for the last 3 days.


Grilled chicken with jack cheese, sauteed mushrooms and onion, bacon strips, salad and avocado slices.

Cleos Cauliflower Pizza


Cleos Cauliflower Breadsticks




Rack of lamb


Artichokes


Greek salad

OH MY GOODNESS!!! MY MOUTH HASN'T WATERED THIS MUCH IN SOOOO LONG!

Could you please post the recipes to all!?!?!? Bless your lil' heart

[Diorskin]

Myjourney,
wow, wow, wow. Looking great! I wanna know about the artichoke. How did you do that? Your pix/food look great.

I am just now making the cali patties. I am happy to be here. lol

I am also going to attempt making my 1st Oopsie rolls.

[i.am.jenn]

Myjourney: I love taking pictures of my food too!!! Yours are very pretty!!!

[Diorskin]

Maybe this thread is a bad idea for me. I made the cali patties and ate the whole thing. lol - I am not kidding. I did not manage to make patties however. Mine looked more like a scramble. Perfect for a morning when we fry bacon. My black stove looked horrible from cooking with co! lol

Totally delish

Reminded me of hash browns.

[MyJourney]

The dishes are all fairly simple.

The chicken I just threw some random stuff together. Probably something like salt, pepper, garlic powder, hot paprika, oregano, thyme, cumin, turmeric... just dumped the spices in a bowl and mixed them with a fork and then put a little olive oil and formed a paste and rubbed the chicken with it and seared it in the cast iron. The mushrooms and onions I sauteed in the bacon grease with a couple of pinches of the dry spices that I prepared for the chicken.

The salads are mixed baby greens, sliced grape tomato, a slice of red onion diced, kalamata olives, crumbled feta and when I eat more carbs I sometimes sprinkle some walnuts. I also play around with the cheese.. sometimes I use stilton or gorgonzola etc. and I just eat it with oil and vinegar.

The artichokes are easy to prepare and soooo good. Basic artichoke prep... cut about an inch off the top... slice a little off the bottom and peel the stem (or it gets a little stringy). Remove some of the tough outer leaves and then slice the tops (thorny part) from the rest of the leaves using kitchen shears. Then slice the artichoke in half lengthwise... using a spoon scoop out the fuzzy choke... rub each half with lemon or let it sit in lemon water or it gets brown quickly.

Then... once the artichoke is prepared I steamed it with some lemon and then sliced it into quarters, stuffed some garlic between the leaves... heated some butter and evoo in a pan... seasoned the pan with salt and pepper and then sauteed the artichokes in the mixture and then squeezed some more lemon juice on top.

Now I don't always steam the asparagus first, sometimes I just saute it raw and then pour some lemon juice or chicken broth or white wine and put the cover on for a few minutes.

Sometimes I also roast or grill the artichokes and dip in butter or in an aioli. I love artichokes!


The rack of lamb is easy. I mix some olive oil, some McCormicks Greek seasoning, some fresh oregano, thyme, marjoram, mint, a couple of garlic cloves and some lemon juice or a packet of true lemon. I blend it all in the magic bullet and then marinate the lamb. Then I put some olive oil in the cast iron and sear on all sides (about 7-8 minutes) and then put it in the oven at 400 for 15 minutes for medium rare.

[GonnaLose40]

Ok so this is my 1st day on Atkins.... This stuff looks great! I didn't you could eat like this. I know not all of the recipes are for induction but they look great.

Can we eat fast food burgers with out the bun?

[ChaiLatté]

I can't believe that I am not the only person who takes pictures of their food! :-)

Here is my swordfish, spinach and shrimp dinner -


And this is my kielbasa and cheddar omelette


My 4pounder. . .


Thanks for all your pictures people, YUM !