INDUCTION FOOD PORN!!! #3 - Page 10

PAOLISIMA · 06-13-2011, 01:03 PM

My first Caprese Salad

PAOLISIMA · 06-13-2011, 01:05 PM

And for breakfast this morning eggs with sausage and cheese

Rbenz · 06-13-2011, 04:16 PM

Quote:

Originally Posted by NoSunNoFun

I want to make this but cannot find any pasta sauces that are a low carb.

Can you please tell me the name brand or how you make your red sauce. Thank you so much, it looks delisious!

Well, I either make my own Marinara sauce or when I don't have any pre-made, I just buy the commercial ones. Most have 13Carb/grms per 1/2 cup. Some have fewer. The recipe calls for only 1/2cup (I used a bit more) and the recipe yields from 6 to 9 slices. So, per slice of lasagne is not much in the form of sauce carbs.

Rbenz · 06-13-2011, 04:22 PM

Paolisima~Wowzer! That Tilapia looks Professional!

Yummo...on the Brekkers and Caprese.

Rbenz · 06-13-2011, 04:23 PM

BBQ Chic & Mock Mash:

Oriental Style Dog soup:

jessienevins0314 · 06-13-2011, 04:47 PM

Quote:

Originally Posted by Asiago

Dinner tonight...

At lunch today, I mixed minced garlic, kosher salt, cracked pepper, red wine vinegar, olive oil and fresh rosemary, sage and thyme. Then I schmeared the whole mess on two 1 lb pork tenderloins and let marinate until 6:00 tonight. DH grilled them up and we had parmesan broccoli again (plain broc for picky DS).

I have never used this marinade before - got it in a new outdoor cookbook "Get Fired Up!" by the Deen Brothers - and it was amazingly tender and good. Definitely a do over!

After letting it rest and slicing:

My plate:

We ate outside on the deck and it was a very pleasant meal together!

Those look amazing!! I'm in Central FL too btw

jessienevins0314 · 06-13-2011, 04:48 PM

Quote:

Originally Posted by PAOLISIMA

Hamburger meat with caramelize onions, cheddar cheese and mayo

Girl your food pics ALWAYS make me huuunnnngrrrryyyyy!!!

Kristopia · 06-13-2011, 05:10 PM

That's gorgeous - did you use a marinade or special seasoning of any kind? Did you deep fry, or pan fry in coconut oil? I love the crisp on it.

Kristopia · 06-13-2011, 05:11 PM

Quote:

Originally Posted by PAOLISIMA

Whole fried tilapia

Ooops - I mean, THIS is gorgeous (see my previous post) - I'd love to know your method of frying and spices you used.

priori · 06-13-2011, 05:39 PM

My first attempt at Food porn.

Grilled Italian brats on a bed of garlic spinach that was sauteed in butter with a little red onion and topped with Feta.

Uploaded with ImageShack.us

PAOLISIMA · 06-13-2011, 07:23 PM

Quote:

Originally Posted by Kristopia

That's gorgeous - did you use a marinade or special seasoning of any kind? Did you deep fry, or pan fry in coconut oil? I love the crisp on it.

Thanks!! I just put some salt and lime juice all over it and I used corn oil to deep fry it . Hope it helps

Angie75 · 06-13-2011, 11:31 PM

Hey there.. Fantastic food pictures! Where would I find the recipe for this "Spinach Lasagna"? Cheers!

Rbenz · 06-14-2011, 11:18 AM

Angie~

Here:
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350? about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs

Rbenz · 06-14-2011, 11:19 AM

Priori~Luv spinach!

Rbenz · 06-14-2011, 11:26 AM

Brekkers this AM...Cinnamon Strawberry (Only around 4 sliced strawberries) Omelett/Crepe w/side of Bacon:

1 large (1-3/8") strawberry:
Calories - 6, Fiber - 0.4 grams, Carbohydrates - 1.4 grams

Rbenz · 06-14-2011, 11:29 AM

Quote:

Originally Posted by Rbenz

Angie~

Here:
SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)
Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350? about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.
Makes 6-9 servings
Can be frozen
Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs

I used fresh parmesan, added Italian herb seasoning, chopped fresh Basil and cracked pepper.

MsWoods · 06-14-2011, 11:39 AM

Quote:

Originally Posted by Rbenz

Brekkers this AM...Cinnamon Strawberry (Only around 4 sliced strawberries) Omelett/Crepe w/side of Bacon:

1 large (1-3/8") strawberry:
Calories - 6, Fiber - 0.4 grams, Carbohydrates - 1.4 grams

Just wanted to mention for newbies, strawberries are not induction friendly

But that looks good!

Angie75 · 06-14-2011, 12:53 PM

RBENZ!!! Thanks so much! I am going to make this ASAP! I love spinach!

priori · 06-14-2011, 08:54 PM

I dont think I could do this WoE w/o spinach!

Angie75 · 06-15-2011, 01:18 AM

Priori- Do you have a spinach preference? I have to admit, I love it, but the can stuff.. not a fan.

oldafw · 06-15-2011, 02:48 AM

I remember spinach as slimy from when I was young and cant bring myself to eat it cooked. (or even try it) What do you all think is the best way for me to attempt it again. (and so its not slimy!)

Rbenz · 06-15-2011, 07:40 AM

Quote:

Originally Posted by oldafw

What do you all think is the best way for me to attempt it again. (and so its not slimy!)

Fresh Spinach Salad.

Angie75 · 06-15-2011, 11:51 AM

OLDFW- I know what you mean, I have a nasty memory of Spinach, but the slimy stuff was the tinned stuff. Use fresh and it cooks so nicely! Even frozen is so much better, but the can has a smell and texture that makes me ill to this day!

Rbenz · 06-15-2011, 02:11 PM

U guys quit yakkin about Slimy Popeye Spinach!

priori · 06-16-2011, 09:10 AM

I have to use the bagged fresh stuff, it is a bit more expensive but it's really so easy to sautee (just a few mins) that the can stuff really isn't that much more convenient, and the canned stuff....is slimy and yuck. lol

I do use the frozen stuff in recipies though, and it always turns out fine!

SummerAnne · 06-16-2011, 03:47 PM

I made Jenny's Stuffed Chicken Fiesta from the old thread last night, it was great!

I topped it with pico de gallo after it came out of the oven instead of salsa when adding the cheese to the top because I was out of salsa. Next time I will butterfly the breasts and stuff them that way rather than pounding and rolling, all the stuff came out when removing from the cookie sheet, so I just scooped it up, put it on the plate and plopped the chicken on top.

I served mine with black beans, not induction friendly at all. I have a small amount of beans every couple of weeks, doesn't knock me out of ketosis if I stick strictly to one serving.

Quote:

Originally Posted by oldafw

I remember spinach as slimy from when I was young and cant bring myself to eat it cooked. (or even try it) What do you all think is the best way for me to attempt it again. (and so its not slimy!)

I don't really like it cooked either, but I love it in the Tuscano Soup on Linda Sue's site. I'm trying to get up the courage to try sauteeing some fresh spinach to see if I like it cooked now that I'm older. I love it fresh as salad greens.

Rbenz · 06-16-2011, 10:15 PM

Does sound like butterflying the chics would be easier and then "Plop" them on the plate!

Tri-tip roast and Mock mash:

KalamityKaTT · 06-16-2011, 10:40 PM

Quote:

Originally Posted by Rbenz

Does sound like butterflying the chics would be easier and then "Plop" them on the plate!

Tri-tip roast and Mock mash:

That looks amazing... especially the mash... do tell how you made it!

Rbenz · 06-17-2011, 08:02 AM

Really easy recipe:
1 head of Cauliflower cut into small florets
Cover w/H20 add salt & Boil in a pot until fork tender (10min. or more)
Strain in a colander, then put back in the pot.
Heat and stir until all water is dissipated
Use an Immersion wand or hand masher to mash
Add a little Cream,Butter, salt pepper to taste

millergirl1976 · 06-17-2011, 12:20 PM

A vote of confidence here for mashed cauliflower- my family loves it now!

Rbenz, can you describe your recipe/technique for that strawberry crepe?

06-13-2011, 05:39 PM	#280
priori Senior LCF Member Join Date: Mar 2011 Location: Upstate South Carolina Posts: 396 Gallery: priori Start Date: 1/15/13	My try! My first attempt at Food porn. Grilled Italian brats on a bed of garlic spinach that was sauteed in butter with a little red onion and topped with Feta. Uploaded with ImageShack.us Last edited by priori; 06-13-2011 at 05:45 PM..

06-14-2011, 11:18 AM	#283
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Angie~Here: SPINACH LASAGNA 1 pound ground beef 2 tablespoons onion, chopped 1/8 teaspoon garlic powder 1/2 cup spaghetti sauce 8 ounces cream cheese 1 egg 1/8 teaspoon pepper 10 ounces frozen chopped spinach, thawed & drained 4 ounces mozzarella cheese, shredded 2 tablespoons parmesan cheese (I used the kind in a can) Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350? about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving. Makes 6-9 servings Can be frozen Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs __________________ Patricia

06-14-2011, 11:26 AM	#285
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Brekkers this AM...Cinnamon Strawberry (Only around 4 sliced strawberries) Omelett/Crepe w/side of Bacon: 1 large (1-3/8") strawberry: Calories - 6, Fiber - 0.4 grams, Carbohydrates - 1.4 grams Last edited by Rbenz; 06-14-2011 at 11:32 AM..

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06-13-2011, 01:03 PM	#271
PAOLISIMA Senior LCF Member Join Date: Jan 2010 Posts: 71 Gallery: PAOLISIMA Stats: 220/190/160	My first Caprese Salad

06-13-2011, 01:05 PM	#272
PAOLISIMA Senior LCF Member Join Date: Jan 2010 Posts: 71 Gallery: PAOLISIMA Stats: 220/190/160	And for breakfast this morning eggs with sausage and cheese

06-13-2011, 04:22 PM	#274
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Paolisima~Wowzer! That Tilapia looks Professional! Yummo...on the Brekkers and Caprese.

06-13-2011, 04:23 PM	#275
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	BBQ Chic & Mock Mash: Oriental Style Dog soup:

06-13-2011, 05:10 PM	#278
Kristopia Senior LCF Member Join Date: May 2011 Location: North Carolina, USA Posts: 67 Gallery: Kristopia Stats: 320/214/140 WOE: Atkins/Intermittent Fasting Start Date: May, 2011	That's gorgeous - did you use a marinade or special seasoning of any kind? Did you deep fry, or pan fry in coconut oil? I love the crisp on it.

06-13-2011, 11:31 PM	#282
Angie75 Senior LCF Member Join Date: Jun 2011 Location: Alberta Canada Posts: 154 Gallery: Angie75 WOE: Ideal Protein Start Date: February 15, 2012	Hey there.. Fantastic food pictures! Where would I find the recipe for this "Spinach Lasagna"? Cheers!

06-14-2011, 11:19 AM	#284
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Priori~Luv spinach!

06-14-2011, 12:53 PM	#288
Angie75 Senior LCF Member Join Date: Jun 2011 Location: Alberta Canada Posts: 154 Gallery: Angie75 WOE: Ideal Protein Start Date: February 15, 2012	RBENZ!!! Thanks so much! I am going to make this ASAP! I love spinach!

06-14-2011, 08:54 PM	#289
priori Senior LCF Member Join Date: Mar 2011 Location: Upstate South Carolina Posts: 396 Gallery: priori Start Date: 1/15/13	I dont think I could do this WoE w/o spinach!

06-15-2011, 01:18 AM	#290
Angie75 Senior LCF Member Join Date: Jun 2011 Location: Alberta Canada Posts: 154 Gallery: Angie75 WOE: Ideal Protein Start Date: February 15, 2012	Priori- Do you have a spinach preference? I have to admit, I love it, but the can stuff.. not a fan.

06-15-2011, 02:48 AM	#291
oldafw Senior LCF Member Join Date: May 2011 Location: Long Island, NY Posts: 785 Gallery: oldafw Stats: 162/142.0/127 WOE: Atkins Start Date: 5/7/11	I remember spinach as slimy from when I was young and cant bring myself to eat it cooked. (or even try it) What do you all think is the best way for me to attempt it again. (and so its not slimy!)

06-15-2011, 11:51 AM	#293
Angie75 Senior LCF Member Join Date: Jun 2011 Location: Alberta Canada Posts: 154 Gallery: Angie75 WOE: Ideal Protein Start Date: February 15, 2012	OLDFW- I know what you mean, I have a nasty memory of Spinach, but the slimy stuff was the tinned stuff. Use fresh and it cooks so nicely! Even frozen is so much better, but the can has a smell and texture that makes me ill to this day!

06-15-2011, 02:11 PM	#294
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	U guys quit yakkin about Slimy Popeye Spinach!

06-16-2011, 09:10 AM	#295
priori Senior LCF Member Join Date: Mar 2011 Location: Upstate South Carolina Posts: 396 Gallery: priori Start Date: 1/15/13	I have to use the bagged fresh stuff, it is a bit more expensive but it's really so easy to sautee (just a few mins) that the can stuff really isn't that much more convenient, and the canned stuff....is slimy and yuck. lol I do use the frozen stuff in recipies though, and it always turns out fine!

06-16-2011, 10:15 PM	#297
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Does sound like butterflying the chics would be easier and then "Plop" them on the plate! Tri-tip roast and Mock mash:

06-17-2011, 08:02 AM	#299
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,215 Gallery: Rbenz WOE: Trying to resist anything white.	Really easy recipe: 1 head of Cauliflower cut into small florets Cover w/H20 add salt & Boil in a pot until fork tender (10min. or more) Strain in a colander, then put back in the pot. Heat and stir until all water is dissipated Use an Immersion wand or hand masher to mash Add a little Cream,Butter, salt pepper to taste

06-17-2011, 12:20 PM	#300
millergirl1976 Major LCF Poster! Join Date: May 2011 Posts: 1,063 Gallery: millergirl1976 Stats: 160.4/146/135? <- 28in waist WOE: Low carb Start Date: 1/1/2013	A vote of confidence here for mashed cauliflower- my family loves it now! Rbenz, can you describe your recipe/technique for that strawberry crepe?