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Old 09-03-2010, 04:37 PM   #1381
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Quote:
Originally Posted by fashay View Post
bumping for aguamenti
Hi!

Im sorry I hadnt replied to you, ive been very busy had a lot of things to do.

The grill I have is called a Nathan's grill, I think it might be a restaurant or something like that not really sure. I bought it at Target for $15. Its big, like it covers up two burners so you can cook a lot of stuff at once. Its also great for grilling veggies!

Thank you so much for the compliment on my food!

Ive actually been trying to get a blog up but ive never really gotten around to it. Im gonna try to make one soon.

Ill keep ya posted!
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Old 09-03-2010, 04:38 PM   #1382
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Quote:
Originally Posted by Monkee View Post
I'll start with Aquamenti's delicious looking wings and mex salad and finish off with Patricias BLT! Heaven!

LOL. I love food way too much. I don't think that is normal.
Thank you for the compliment and I love food too!!!
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Old 09-03-2010, 04:40 PM   #1383
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Originally Posted by Rbenz View Post
Giving U folks your Daily I-Porn-Fix:
Tri-Tip Roast:


Tri-tip dinner w/nuked up tomato w/basil/salt/pepper/parmesan:


Shrimp Scampi:
Hi Patricia!

Your food looks delish!

I was wondering can you tell me how you made the shrimp?
I wanna make some and yours looks AMAZING!
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Old 09-03-2010, 05:41 PM   #1384
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For a hot summer day, cold fresh Bruschetta on top of cottage cheese.
Tomatoes out of the garden, olive oil, vinegar, garlic, and fresh basil and a bit of Parmesan on top. Easy peasy.
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Old 09-04-2010, 08:28 AM   #1385
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I dont know how op made the scampi...but i like to make it in pan with some butter/garlic/shrimp and then a splash of heavy cream and parm cheese at the end.
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Old 09-04-2010, 01:02 PM   #1386
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Originally Posted by jessrose18 View Post
I dont know how op made the scampi...but i like to make it in pan with some butter/garlic/shrimp and then a splash of heavy cream and parm cheese at the end.
Wow! Sounds super yummy!!! Thanks for the idea!!!
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Old 09-04-2010, 01:40 PM   #1387
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Originally Posted by awlass View Post
could someone please make a grilled cheese on oopsies and tell me how it goes?? im afraid to try...

also.. i have this bag of mixed seafood: squid, cuttlefish, shrimp, crab, muscles.. and i dont know how to prepare them! i hate seafood soup, and im not sure a casserole would go good. i love fried squid in a soy vinegar sauce, but i know that tempura is out of the question.. any ideas on how to manage this? i dont think a parmesean breading would work for this...
How about smashed pork rinds? Put rinds in a ziplock and just use a pastry roller over and over them.
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Old 09-04-2010, 01:49 PM   #1388
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Quote:
Originally Posted by aguamenti22 View Post
Hi Patricia!

Your food looks delish!

I was wondering can you tell me how you made the shrimp?
I wanna make some and yours looks AMAZING!
Thx Agua!
Here's a recipe I sorta go by (w/o the pasta). I add extra this and that...U know? Oh, I add Basil not parsley and parmesan.

SHRIMP SCAMPI
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes (optional)
4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini (cooked)
1 tablespoon parsley (chopped, optional)
1 tablespoon parmigiano reggiano (grated, optional)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Add the shrimp, pasta and parsley and toss to coat.
9. Serve with a garnish of parmigiano reggiano if you wish.
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Old 09-04-2010, 01:54 PM   #1389
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Oh, I also added shirataki noodles to my Scampi. To Die For!
FYI...those of you who don't do tofu/soy/sweet Japanese taters...don't add these noodles to your Scampi.
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Old 09-04-2010, 02:44 PM   #1390
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Lunch: 1/2lb. Steamed shrimp with butter and buffalo sauce for dipping, ceaser side salad, and a tall ice tea. Oh yeah!
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Old 09-05-2010, 08:57 AM   #1391
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Quote:
Originally Posted by Rbenz View Post
Thx Agua!
Here's a recipe I sorta go by (w/o the pasta). I add extra this and that...U know? Oh, I add Basil not parsley and parmesan.

SHRIMP SCAMPI
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes (optional)
4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini (cooked)
1 tablespoon parsley (chopped, optional)
1 tablespoon parmigiano reggiano (grated, optional)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Add the shrimp, pasta and parsley and toss to coat.
9. Serve with a garnish of parmigiano reggiano if you wish.

Thanks Patricia!
I so wanna make that! Yum!
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Old 09-05-2010, 12:35 PM   #1392
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Miriavas,
Your dish looks tasty! I love tomatoes. The cottage cheese wouldn't be induction friendly though, but still delicious for when others get passed the induction phase.

Check out this thread...
Atkins Food Porn

Its a food porn thread, but for foods that come after induction.

LinearChaos,
Perfect lunch!
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Old 09-05-2010, 01:34 PM   #1393
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Originally Posted by cleochatra View Post


Barb, it's time to party. Thank goodness we have plenty to eat! Way to go on having a thread so popular it's been granted a sequel!
OMG!!!!! LABELS PLEASE!!!!!!!!
 
Old 09-05-2010, 01:37 PM   #1394
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Quote:
Originally Posted by LinearChaos View Post


Lunch: 1/2lb. Steamed shrimp with butter and buffalo sauce for dipping, ceaser side salad, and a tall ice tea. Oh yeah!
Yum! I'm drooling @ the Shrimp and Ceasar!
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Old 09-05-2010, 02:09 PM   #1395
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Quote:
Originally Posted by Monkee View Post


Check out this thread...
Atkins Food Porn

Its a food porn thread, but for foods that come after induction.

LinearChaos,
Perfect lunch!
THANK YOU MONKEY!!
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Old 09-06-2010, 06:45 AM   #1396
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Wow sorry I been away been a wild last week! But I am down to 229.8. We all can do this. I slipped one day but am focused now. So lets all do this. With all the support of each other I know we CAN!!!!3>
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Old 09-06-2010, 03:26 PM   #1397
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Quote:
Originally Posted by Rbenz View Post
Thx Agua!
Here's a recipe I sorta go by (w/o the pasta). I add extra this and that...U know? Oh, I add Basil not parsley and parmesan.

SHRIMP SCAMPI
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes (optional)
4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini (cooked)
1 tablespoon parsley (chopped, optional)
1 tablespoon parmigiano reggiano (grated, optional)

Directions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Add the shrimp, pasta and parsley and toss to coat.
9. Serve with a garnish of parmigiano reggiano if you wish.
Stupid question time! I've always avoided recipes that call for wine just because I know nothing about buying wine. What exactly would I use for 'white wine'?
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Old 09-06-2010, 04:21 PM   #1398
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Hello all... I'm a loyal follower of this thread, and I'm happy to finally have something to contribute! MMM!! Best meal I've had in a LONG time... and I cooked it! YAY!!

[IMG][/IMG]
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Old 09-06-2010, 04:46 PM   #1399
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Originally Posted by SummerAnne View Post
Stupid question time! I've always avoided recipes that call for wine just because I know nothing about buying wine. What exactly would I use for 'white wine'?
Hi!

I didn't post the recipe, but whenever I see a recipe that calls for white wine, I substitute it with chicken broth!

HTH!
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Old 09-06-2010, 04:48 PM   #1400
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Quote:
Originally Posted by Cisalisa View Post
Hello all... I'm a loyal follower of this thread, and I'm happy to finally have something to contribute! MMM!! Best meal I've had in a LONG time... and I cooked it! YAY!!

[IMG][/IMG]

Hello fellow Texan!

Your food looks delicious!!!
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Old 09-06-2010, 05:08 PM   #1401
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If in making my points I've chased people off of the thread, then I'm glad you're letting me know.

I will seek to help people where correct information is embraced as being helpful and important and not seen as 'being mean'. Sorry for making people too scared to post. My goal for this thread has always been to give helpful, correct information, and I feel I've always been kind in doing so; apparently I'm a bit of a bully.

I'll leave you all to it. No worries!
You couldn't chase me off! I've been gone camping for the last week, so I've been absent and have a LOT to catch up on here. Proud to also say that I stuck to the low carb menu we put together for camping and was able to slough off 2.8 more pounds!!
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Old 09-06-2010, 05:09 PM   #1402
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Originally Posted by SummerAnne View Post
Stupid question time! I've always avoided recipes that call for wine just because I know nothing about buying wine. What exactly would I use for 'white wine'?
Snort!
Umm...I use a dry white wine/vermouth.
Or...like Aqua said; chic/broth.
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Old 09-06-2010, 05:11 PM   #1403
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Originally Posted by TheBeans View Post
You couldn't chase me off! I've been gone camping for the last week, so I've been absent and have a LOT to catch up on here. Proud to also say that I stuck to the low carb menu we put together for camping and was able to slough off 2.8 more pounds!!
Good for U!!!
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Old 09-06-2010, 05:14 PM   #1404
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Quote:
Originally Posted by Cisalisa View Post
Hello all... I'm a loyal follower of this thread, and I'm happy to finally have something to contribute! MMM!! Best meal I've had in a LONG time... and I cooked it! YAY!!
I appreciate a Fellow Texan!
Used to live there and will always be one from there.
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Old 09-06-2010, 05:20 PM   #1405
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Labor Day Rib plate:
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Old 09-06-2010, 05:22 PM   #1406
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For those of us who Luv Pickles::blush:
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Old 09-06-2010, 06:42 PM   #1407
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For those of us who Luv Pickles::blush:
My mouth is salivating already!
I used to eat something similar (individually packed) after school when I was in elementary. LOL
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Old 09-06-2010, 11:35 PM   #1408
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My first induction pic

I like to call Chile Rellanos shrimp veracruz ;o)
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File Type: jpg chile rellenos shrimp veracruz.jpg (67.6 KB, 30 views)
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Old 09-06-2010, 11:37 PM   #1409
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Might as well keep going!!!

Our Labor Day Breakfast Scottish Eggs with Hollandaise sauce made from scratch!!
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Old 09-07-2010, 12:07 PM   #1410
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Cleo- Is your break over yet? We need you!!!
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