INDUCTION FOOD PORN!!! #3 - Page 20

ceecee08 · 07-28-2011, 07:25 AM

I need to give oopsies a try. Do they taste eggy like??

cleochatra · 07-28-2011, 08:20 AM

I can taste cream cheese more than the egg in these. To me, they're not eggy. If they do taste a bit eggy, you could always add some savory spices to zhoozh them up. It's really an individual taste. I'm a super taster, though, and I haven't noticed an eggy taste.

ceecee08 · 07-28-2011, 08:28 AM

Thanks cleo!! I am going to try them tonite. It's just that everything I bake that's low carb always has a bad aftertaste to me or its really eggy. I just wanted to make sure before I tried another. But I trust you, you are the recepie goddess!

franks · 07-28-2011, 09:44 AM

Quote:

Originally Posted by cleochatra

My Mini Mangia Meatballs with zucchini and a smackerel of Parm. Induction means no Parm, since this is an aged cheese. Everything else is legit.

Not so! Parm is allowed on induction.

cleochatra · 07-28-2011, 09:47 AM

I stand corrected, frank! Oh well. Better safe than sorry.

Cryssi · 07-28-2011, 12:23 PM

OMG you guys! YUM!

iheartdi · 07-28-2011, 12:23 PM

Tuna Salad on OMM

[this is what happens when your kitchen runs dangerously low on groceries, and you're both too lazy to go to the supermarket or simply get up and get creative :P]

clackley · 07-28-2011, 12:45 PM

Everything looks fabulous. I would love to have the chicken curry recipe!???

krisi · 07-28-2011, 01:04 PM

Quote:

Originally Posted by Cryssi

marking my spot

I love your quote

iheartdi · 07-28-2011, 09:36 PM

Quote:

Originally Posted by clackley

Everything looks fabulous. I would love to have the chicken curry recipe!???

you can find it at D-Lite

Rbenz · 07-29-2011, 01:19 PM

Shrimp Scampi w/Shirataki Noodles:

Plated:

Rbenz · 07-29-2011, 01:20 PM

Gotta Luv that 1MM!

ceecee08 · 07-29-2011, 01:45 PM

Where do I purchase those noodles?? That looks amazing Rbenz!

iheartdi · 07-29-2011, 08:31 PM

Quote:

Originally Posted by Rbenz

Shrimp Scampi w/Shirataki Noodles:

Plated:

forget noodles are a no-no on induction, that looks A-MA-ZING! what do you use?! i haven't had pasta in months (and i'm half italian), i think i will collapse any day now :P

Mad4Chillas · 07-29-2011, 08:52 PM

Those noodles are fakeys made from tofu, pretty carbless

iheartdi · 07-30-2011, 06:24 AM

Quote:

Originally Posted by Mad4Chillas

Those noodles are fakeys made from tofu, pretty carbless

and how do they taste? i'm really not too big a fan of tofu...but i mean, it's pasta...that's lo mein and carbonara...i miss carbonara so much! (which, ironically, it's perfectly low carb on itself) :P

NoSunNoFun · 07-30-2011, 06:58 AM

Quote:

Originally Posted by iheartdi

and how do they taste? i'm really not too big a fan of tofu...but i mean, it's pasta...that's lo mein and carbonara...i miss carbonara so much! (which, ironically, it's perfectly low carb on itself) :P

If you like fish, you will like the noodles. I personally cannot get past the smell. The taste is rubbery/fishy no matter what I have tried.
Thumbs down for me

Mad4Chillas · 07-30-2011, 08:13 AM

They have a little bit of a funny texture, and a slight smell. I like them only in Asian Dishes personally. I tried it once with marinara sauce and I thought it was icky

Rbenz · 07-30-2011, 02:55 PM

U Guys R Funny!
Don't Knocky until U try it!

I rinse them in Hot running water really well in a colander and use Kitchen scissors/shears to cut them into sort of bite size pieces. They are way LONG! Shirataki means White WaterFall in Japanese. Well, so I have heard.
Drain them really well and squeeze them or towel them.
Then, I season them with Italian herbs/olive oil/garlic/pepper. Or, I add some Pesto sauce from a tube/jar and add to them. Yum! Oh, and a dash of wine vinegar or Balsamic (shhhh!).
No, fishy Smell. All Gone!

Put them in a tupperware container and use as needed.

With the butter and more Olive oil/garlic/lemon etc. in the cooked shrimp...2 die 4! JMO!

But...Remind yourself to chew the Shirataki noodles really well or U will think U have Worms swimming in your Toilet the next day!

:blush: Think...Fiber...Fiber! LOL!

I buy them @ Safeway in the produce/refrig dept. I usually buy around 6 to 8 bags @ a time. They keep really well in the Frig..
I usually use x2 bags @ a time. Me likey leftovers. U/K?
Oh, if your store doesn't have them, ask to order some for u.
And...U can buy them off the Net and they will ship overnite.

Oh, and Yes...they do well in Asian Noodle Soups! I make Ichiban Veggie Soup w/them!
Really...da Bomb!

Rbenz · 07-30-2011, 03:02 PM

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) NOT!!!! Shirataki Noodles!
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.

Rbenz · 07-30-2011, 03:03 PM

Quote:

Originally Posted by iheartdi

forget noodles are a no-no on induction, that looks A-MA-ZING! what do you use?! i haven't had pasta in months (and i'm half italian), i think i will collapse any day now :P

DON'T!

Rbenz · 07-30-2011, 03:12 PM

Shrimp Ceviche:

Cooked up a pot of Picadillo (Mex Stew) yesterday:

iheartdi · 07-30-2011, 08:48 PM

Pizza for Lunch [after over 6 months without eating pizza, i've spent all day super giddy. Ate half of it (half deluxe, half meat lovers. This is 100% induction friendly ]

iheartdi · 07-30-2011, 09:43 PM

The best-ever Vanilla Pound Cake [inspired by Linda Sue's but just slightly yummier...at least for me :P]

Cryssi · 07-31-2011, 12:11 AM

Quote:

Originally Posted by krisi

I love your quote

Thanks

Quote:

Originally Posted by iheartdi

you can find it at D-Lite

OMG! I love your blog! Thanks for posting it.

I made this the other night:

George Stellas Key West Crab Cakes with Mustard Sauce and creamed spinach.

The cakes were meh but I had posted a pic on FB and George himself commented on it so I didn't have the heart to say so

clackley · 07-31-2011, 06:35 AM

Quote:

Originally Posted by Mad4Chillas

Those noodles are fakeys made from tofu, pretty carbless

The ones made out of 'yam' are completely carbless if you subtract fiber. I have only used them in seafood dishes so not sure how they would translate for pasta. They do have a 'rubbery' texture so using the 'angle hair' is what works best.

NoSunNoFun · 07-31-2011, 07:47 AM

Quote:

Originally Posted by iheartdi

Pizza for Lunch [after over 6 months without eating pizza, i've spent all day super giddy. Ate half of it (half deluxe, half meat lovers. This is 100% induction friendly ]

Could you provide your step by step reciepe please?

MisticalMisty · 07-31-2011, 09:03 AM

Salmon with a pesto butter. My first time to cook it and it turned out yummy!

cmwitt03 · 07-31-2011, 11:55 AM

Restarted induction today and making my grocery list as I scroll through this thread.

Everything looks amazing!

Thanks to all you amazing and talented chefs who share these awesome recipes with all of us!

MisticalMisty · 07-31-2011, 06:04 PM

Turnip Fries:

Sliced turnips, olive oil, garlic and onion powder, Italian Seasoning, Rosemary and crushed red pepper flakes....

Before:

After:

Bake at 400 for 40 minutes

With my sirloin tonight: *sorry it's blurry*

Ham, caramelized onion, cremini mushroom and ham frittata for breakfasts this week:

Steak and mushroom Alfredo sauce

Sauce on the steak and mushrooms

07-28-2011, 12:23 PM	#577
iheartdi Junior LCF Member Join Date: Jul 2011 Location: Santo Domingo, DR Posts: 24 Gallery: iheartdi Stats: 169/160/152/149/140...120 WOE: Modified Atkins Start Date: April, 2011	Quick [semi] unimpressive lunch Tuna Salad on OMM [this is what happens when your kitchen runs dangerously low on groceries, and you're both too lazy to go to the supermarket or simply get up and get creative :P]

07-30-2011, 02:55 PM	#589
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,214 Gallery: Rbenz WOE: Trying to resist anything white.	U Guys R Funny! Don't Knocky until U try it! I rinse them in Hot running water really well in a colander and use Kitchen scissors/shears to cut them into sort of bite size pieces. They are way LONG! Shirataki means White WaterFall in Japanese. Well, so I have heard. Drain them really well and squeeze them or towel them. Then, I season them with Italian herbs/olive oil/garlic/pepper. Or, I add some Pesto sauce from a tube/jar and add to them. Yum! Oh, and a dash of wine vinegar or Balsamic (shhhh!). No, fishy Smell. All Gone! Put them in a tupperware container and use as needed. With the butter and more Olive oil/garlic/lemon etc. in the cooked shrimp...2 die 4! JMO! But...Remind yourself to chew the Shirataki noodles really well or U will think U have Worms swimming in your Toilet the next day!:blush: Think...Fiber...Fiber! LOL! I buy them @ Safeway in the produce/refrig dept. I usually buy around 6 to 8 bags @ a time. They keep really well in the Frig.. I usually use x2 bags @ a time. Me likey leftovers. U/K? Oh, if your store doesn't have them, ask to order some for u. And...U can buy them off the Net and they will ship overnite. Oh, and Yes...they do well in Asian Noodle Soups! I make Ichiban Veggie Soup w/them! Really...da Bomb! __________________ Patricia

07-30-2011, 08:48 PM	#593
iheartdi Junior LCF Member Join Date: Jul 2011 Location: Santo Domingo, DR Posts: 24 Gallery: iheartdi Stats: 169/160/152/149/140...120 WOE: Modified Atkins Start Date: April, 2011	Kitchen Saturday Pizza for Lunch [after over 6 months without eating pizza, i've spent all day super giddy. Ate half of it (half deluxe, half meat lovers. This is 100% induction friendly ]

07-30-2011, 09:43 PM	#594
iheartdi Junior LCF Member Join Date: Jul 2011 Location: Santo Domingo, DR Posts: 24 Gallery: iheartdi Stats: 169/160/152/149/140...120 WOE: Modified Atkins Start Date: April, 2011	Wholesome saturday night The best-ever Vanilla Pound Cake [inspired by Linda Sue's but just slightly yummier...at least for me :P]

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07-28-2011, 07:25 AM	#571
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	I need to give oopsies a try. Do they taste eggy like??

07-28-2011, 08:20 AM	#572
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I can taste cream cheese more than the egg in these. To me, they're not eggy. If they do taste a bit eggy, you could always add some savory spices to zhoozh them up. It's really an individual taste. I'm a super taster, though, and I haven't noticed an eggy taste.

07-28-2011, 08:28 AM	#573
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	Thanks cleo!! I am going to try them tonite. It's just that everything I bake that's low carb always has a bad aftertaste to me or its really eggy. I just wanted to make sure before I tried another. But I trust you, you are the recepie goddess!

07-28-2011, 09:47 AM	#575
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I stand corrected, frank! Oh well. Better safe than sorry.

07-28-2011, 12:23 PM	#576
Cryssi Noah and Wyatt's Mommy Join Date: Jan 2004 Posts: 25,260 Gallery: Cryssi Stats: 322.2/313.6/130 WOE: Low Carb Start Date: 1/1/13	OMG you guys! YUM!

07-28-2011, 12:45 PM	#578
clackley Chatty Cathy Join Date: Oct 2002 Location: Toronto Posts: 13,040 Gallery: clackley Stats: 228.5/168/125 WOE: N.K.=vlc/hf/moderate protein & organic/pastured Start Date: Restart Oct 18 2009	Everything looks fabulous. I would love to have the chicken curry recipe!???

07-29-2011, 01:19 PM	#581
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,214 Gallery: Rbenz WOE: Trying to resist anything white.	Shrimp Scampi w/Shirataki Noodles: Plated:

07-29-2011, 01:20 PM	#582
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,214 Gallery: Rbenz WOE: Trying to resist anything white.	Gotta Luv that 1MM!

07-29-2011, 01:45 PM	#583
ceecee08 Blabbermouth!!! Join Date: Jun 2011 Location: ATL Posts: 5,018 Gallery: ceecee08 Stats: 292.6/284.7/170 5'9 WOE: Atkins Start Date: Restart 1/4/2013	Where do I purchase those noodles?? That looks amazing Rbenz!

07-29-2011, 08:52 PM	#585
Mad4Chillas Major LCF Poster! Join Date: Apr 2011 Location: MN/WI Posts: 2,558 Gallery: Mad4Chillas Stats: S-14/C-12/G-4--5'7 WOE: Atkins Induction/Meat & Egg Fasting Start Date: 4/5/11 & 3/17/13	Those noodles are fakeys made from tofu, pretty carbless

07-30-2011, 08:13 AM	#588
Mad4Chillas Major LCF Poster! Join Date: Apr 2011 Location: MN/WI Posts: 2,558 Gallery: Mad4Chillas Stats: S-14/C-12/G-4--5'7 WOE: Atkins Induction/Meat & Egg Fasting Start Date: 4/5/11 & 3/17/13	They have a little bit of a funny texture, and a slight smell. I like them only in Asian Dishes personally. I tried it once with marinara sauce and I thought it was icky

07-30-2011, 03:02 PM	#590
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,214 Gallery: Rbenz WOE: Trying to resist anything white.	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) NOT!!!! Shirataki Noodles! 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.

07-30-2011, 03:12 PM	#592
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,214 Gallery: Rbenz WOE: Trying to resist anything white.	Shrimp Ceviche: Cooked up a pot of Picadillo (Mex Stew) yesterday:

07-31-2011, 09:03 AM	#598
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	Salmon with a pesto butter. My first time to cook it and it turned out yummy!

07-31-2011, 11:55 AM	#599
cmwitt03 Senior LCF Member Join Date: Apr 2011 Location: NE FL Posts: 102 Gallery: cmwitt03 WOE: Atkins Induction.... again Start Date: July 2012	Restarted induction today and making my grocery list as I scroll through this thread. Everything looks amazing! Thanks to all you amazing and talented chefs who share these awesome recipes with all of us!

07-31-2011, 06:04 PM	#600
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	Turnip Fries: Sliced turnips, olive oil, garlic and onion powder, Italian Seasoning, Rosemary and crushed red pepper flakes.... Before: After: Bake at 400 for 40 minutes With my sirloin tonight: sorry it's blurry Ham, caramelized onion, cremini mushroom and ham frittata for breakfasts this week: Steak and mushroom Alfredo sauce Sauce on the steak and mushrooms