INDUCTION FOOD PORN!!! #3 - Page 22

MisticalMisty · 08-15-2011, 02:16 PM

Quote:

Originally Posted by cleochatra

Just a heads up: Turnips are not an induction friendly food. Those are higher up on the starchy veg scale.

Also watch almond flour, which isn't introduced until the nut rung.

All the more reason induction is only meant to last two weeks. Think of all the stuff you could be enjoying while keeping carbs lower...

Page 88. They are allowed. The New Atkins for a New You 2010

Under the second set of vegetables!

cleochatra · 08-15-2011, 02:21 PM

Ooh de lally. OK. I guess I'm still old school, then. Thanks for the heads up on the changes, Misty! I know BarbDe (originator) of this thread was a 2002 DANDR, so I guess I assumed all recipes were just going under those standards. No worries. Thanks for the correction. I forget that Atkins is constantly evolving. I'm a '72/2002er.

MisticalMisty · 08-15-2011, 02:26 PM

Quote:

Originally Posted by cleochatra

Ooh de lally. OK. I guess I'm still old school, then. Thanks for the heads up on the changes, Misty! I know BarbDe (originator) of this thread was a 2002 DANDR, so I guess I assumed all recipes were just going under those standards. No worries. Thanks for the correction. I forget that Atkins is constantly evolving. I'm a '72/2002er.

It's ok! I don't remember her posting in the first thread about any specific plans. Let the pictures continue!

cleochatra · 08-15-2011, 05:40 PM

She and I used to post on an Atkins board another lifetime ago. That's how I knew. But if she didn't make that known here, it was our insider secret! lol

clackley · 08-16-2011, 10:48 AM

Quote:

Originally Posted by cleochatra

Ooh de lally. OK. I guess I'm still old school, then. Thanks for the heads up on the changes, Misty! I know BarbDe (originator) of this thread was a 2002 DANDR, so I guess I assumed all recipes were just going under those standards. No worries. Thanks for the correction. I forget that Atkins is constantly evolving. I'm a '72/2002er.

I thought the same. Still true for almonds though!

MisticalMisty · 08-16-2011, 04:49 PM

It is hot as Hades here, but I've been sick and in a soup mood. This is my favorite concoction ever!

Chicken, mushroom and bacon soup!

4 slices bacon-diced
3 chicken breasts- cubed
8-16 oz sliced mushrooms-chopped
1 onion diced
1 cup diced red, orange or yellow bell pepper-diced
1 cup chopped celery
3 garlic cloves minced
1 pint of heavy cream
48 oz of chicken broth
4 cups of water-will depend on your pot **if you want a thicker soup, you can leave this out**
1TBSP chicken base
1/2 tsp crushed red pepper flakes
1 1/2 tsp thyme
1 1/2 tsp Italian Seasoning
1 tsp Rosemary
Salt
Pepper

Add bacon to a heated, dry dutch oven or any other heavy bottom pan. We want to render the fat..so cook it low and slow. Once crispy, remove to a paper towel to drain. Save the bacon fat...you are going to cook your veggies in it!

Now, you are going to add the onions, celery, and bell peppers. Make sure to season with salt and pepper! You're going to cook these veggies for about 8 minutes on medium heat. You want to sweat the veggies without much browning!

Add the garlic and cook until you can smell it..about 30 seconds to a minute! Now, add the mushrooms, more salt and pepper. Again, cook these between 8 and 10 minutes. You want the mushrooms to give off all their liquid.

Move the veggies to the side to create a well in the middle of your pan. Add the chicken *make sure to season the chicken with salt and pepper* Let brown on first side and then stir to combine.

Add seasonings, chicken broth and enough water to bring the liquid amount to about 2 inches below the top of your pot. Cover and simmer on medium low heat for 20 minutes.

Check for seasoning. I normally have to add a little bit of salt.

Now, add cream to a bowl and slowly ladle in 3 servings of the broth from the soup. This is to temper the cream so it will not curdle when you add it to the pot.

Simmer on low heat for 30 more minutes. Do not bring this soup to a boil. At this time, you can add the bacon back in..or save it for a garnish.

This is really, really good....and freezes well! I don't mind the woodiness of dried thyme and rosemary, but if you do, use ground! You will have to adjust the measurements if you do!

Monkee · 08-16-2011, 09:31 PM

That looks good. What is all the green stuff. Looks like spinach but spinach is not listed on the recipe.

MisticalMisty · 08-17-2011, 04:15 AM

It's oil and the herbs. You can skim it once the soup cools...but I normally don't.

You can add spinach in it. I tried that once, but I didn't care for the texture of it in the soup.

ceecee08 · 08-17-2011, 08:46 AM

Looks good Misty.

MisticalMisty · 08-17-2011, 06:56 PM

Quote:

Originally Posted by ceecee08

Looks good Misty.

Thank you!

LunaAshling · 08-19-2011, 01:25 AM

Quote:

Originally Posted by MisticalMisty

It's oil and the herbs. You can skim it once the soup cools...but I normally don't.

You can add spinach in it. I tried that once, but I didn't care for the texture of it in the soup.

Kale might hold up better than spinach.

MisticalMisty · 08-19-2011, 04:22 AM

Quote:

Originally Posted by LunaAshling

Kale might hold up better than spinach.

Yeah..I put kale in the potato and sausage soup I make for my hubs.

cleochatra · 08-19-2011, 09:06 AM

Chipless nachos (limit sour cream to 2 Tbsp for 2002 induction)

MisticalMisty · 08-19-2011, 06:32 PM

Chorizo stuffed mushrooms. I need a better camera!

NoSunNoFun · 08-19-2011, 07:52 PM

Quote:

Originally Posted by MisticalMisty

Chorizo stuffed mushrooms. I need a better camera!

Wow! okay.. two things to mention. How is your pan so darn clean? and second after cooking why are so many left?

Is this pork or beef? did you pop the center out of of the mushrooms after cleaning and then stuff with just cooked/raw Chorizo? Love this but still

about your pan. lol Mine are so dark and as I say to my hubby highly seasoned with

MisticalMisty · 08-19-2011, 07:54 PM

Quote:

Originally Posted by NoSunNoFun

Wow! okay.. two things to mention. How is your pan so darn clean? and second after cooking why are so many left?

Is this pork or beef? did you pop the center out of of the mushrooms after cleaning and then stuff with just cooked/raw Chorizo? Love this but still

about your pan. lol Mine are so dark and as I say to my hubby highly seasoned with

I have 2 or 3 of them and I hadn't eaten yet

It's pork chorizo. I used 1 tube. I cooked the chorizo and mixed it with 1 block of cream cheese, about a cup of ground pork rinds and 1 cup of shredded cheese. Popped out the middle of the mushroom and spooned the mixture in to the mushrooms. Cooked in a 350 degree oven for 20 minutes!

MisticalMisty · 08-20-2011, 09:30 AM

My first scotch eggs and some low carb sausage balls for good measure!

crazyone · 08-20-2011, 10:24 AM

Quote:

Originally Posted by MisticalMisty

My first scotch eggs and some low carb sausage balls for good measure!

OMG Those are the bomb!! Those are one of my most favorite low carb recipes!! Almost remind of a sausage McMuffin!!

Misty you are a GODDESS!!

MisticalMisty · 08-20-2011, 12:12 PM

Quote:

Originally Posted by crazyone

OMG Those are the bomb!! Those are one of my most favorite low carb recipes!! Almost remind of a sausage McMuffin!!

Misty you are a GODDESS!!

lol..thanks

I've decided next time I'm taking out the yolk and adding in a little bit of cheese and then sealing them up!

crazyone · 08-20-2011, 12:28 PM

YUMMO MISTy!!

slh72454 · 08-21-2011, 04:23 PM

Misty those look amazing! Come be my personal cook please please.

MisticalMisty · 08-21-2011, 04:27 PM

Quote:

Originally Posted by slh72454

Misty those look amazing! Come be my personal cook please please.

I had a friend tell me I should look into doing that. Making low carb meals for people and selling them.

Want me to ship you some? lol

Thanks

Monkee · 08-21-2011, 06:08 PM

Yummy chorizo is delish. Will have to stuff some mushrooms. Looks delish.

NoSunNoFun · 08-21-2011, 06:40 PM

Quote:

Originally Posted by MisticalMisty

I had a friend tell me I should look into doing that. Making low carb meals for people and selling them.

Want me to ship you some? lol

Thanks

Ahh, ya!?

Where can I sign up for this?

kristina · 08-21-2011, 07:28 PM

Quote:

Originally Posted by MisticalMisty

I had a friend tell me I should look into doing that. Making low carb meals for people and selling them.

Want me to ship you some? lol

Thanks

well, I could use a recipe

Can I use ground beef instead of pork? (the sausage/scotch egg dish)

MisticalMisty · 08-21-2011, 07:50 PM

Quote:

Originally Posted by kristina

well, I could use a recipe

Can I use ground beef instead of pork? (the sausage/scotch egg dish)

I'm sure you can!

Use 1 lb of raw, ground beef...make sure to season it to your taste. I used 1 lb hot breakfast sausage

I used 1 cup of crushed pork rinds

1 cup of finely shredded cheese

Mix together and form into 4 large patties. Wrap each patty around a hard boiled egg. Bake in a 350 degree oven for 20-25 minutes.

Truffles · 08-21-2011, 10:04 PM

Any tips for the turnips not to turn out so bitter?? I have made turnip fries and the texture is right on for me ( I always looked for the "mushy" ones) but the bitterness is too much.

MisticalMisty · 08-22-2011, 04:09 AM

Quote:

Originally Posted by Truffles

Any tips for the turnips not to turn out so bitter?? I have made turnip fries and the texture is right on for me ( I always looked for the "mushy" ones) but the bitterness is too much.

None yet. I'm going to try salting mine before cooking the next time to see if that will draw out any of the taste.

Did you use the purple and white ones? Did you bake or fry them?

Truffles · 08-22-2011, 06:54 AM

Purple and white yes. I have tried them mashed, baked, and fried. I love the texture. Can't win 'em all I guess.

ceecee08 · 08-22-2011, 07:28 AM

Misty is at it again!!!! Cooking up all the yummies!!! Looking good Misty. Scotch eggs... Gonna have to try those.

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08-15-2011, 02:21 PM	#632
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Ooh de lally. OK. I guess I'm still old school, then. Thanks for the heads up on the changes, Misty! I know BarbDe (originator) of this thread was a 2002 DANDR, so I guess I assumed all recipes were just going under those standards. No worries. Thanks for the correction. I forget that Atkins is constantly evolving. I'm a '72/2002er.

08-15-2011, 05:40 PM	#634
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	She and I used to post on an Atkins board another lifetime ago. That's how I knew. But if she didn't make that known here, it was our insider secret! lol

08-16-2011, 04:49 PM	#636
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	It is hot as Hades here, but I've been sick and in a soup mood. This is my favorite concoction ever! Chicken, mushroom and bacon soup! 4 slices bacon-diced 3 chicken breasts- cubed 8-16 oz sliced mushrooms-chopped 1 onion diced 1 cup diced red, orange or yellow bell pepper-diced 1 cup chopped celery 3 garlic cloves minced 1 pint of heavy cream 48 oz of chicken broth 4 cups of water-will depend on your pot if you want a thicker soup, you can leave this out 1TBSP chicken base 1/2 tsp crushed red pepper flakes 1 1/2 tsp thyme 1 1/2 tsp Italian Seasoning 1 tsp Rosemary Salt Pepper Add bacon to a heated, dry dutch oven or any other heavy bottom pan. We want to render the fat..so cook it low and slow. Once crispy, remove to a paper towel to drain. Save the bacon fat...you are going to cook your veggies in it! Now, you are going to add the onions, celery, and bell peppers. Make sure to season with salt and pepper! You're going to cook these veggies for about 8 minutes on medium heat. You want to sweat the veggies without much browning! Add the garlic and cook until you can smell it..about 30 seconds to a minute! Now, add the mushrooms, more salt and pepper. Again, cook these between 8 and 10 minutes. You want the mushrooms to give off all their liquid. Move the veggies to the side to create a well in the middle of your pan. Add the chicken make sure to season the chicken with salt and pepper Let brown on first side and then stir to combine. Add seasonings, chicken broth and enough water to bring the liquid amount to about 2 inches below the top of your pot. Cover and simmer on medium low heat for 20 minutes. Check for seasoning. I normally have to add a little bit of salt. Now, add cream to a bowl and slowly ladle in 3 servings of the broth from the soup. This is to temper the cream so it will not curdle when you add it to the pot. Simmer on low heat for 30 more minutes. Do not bring this soup to a boil. At this time, you can add the bacon back in..or save it for a garnish. This is really, really good....and freezes well! I don't mind the woodiness of dried thyme and rosemary, but if you do, use ground! You will have to adjust the measurements if you do!

08-16-2011, 09:31 PM	#637
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	That looks good. What is all the green stuff. Looks like spinach but spinach is not listed on the recipe.

08-17-2011, 04:15 AM	#638
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	It's oil and the herbs. You can skim it once the soup cools...but I normally don't. You can add spinach in it. I tried that once, but I didn't care for the texture of it in the soup.

08-17-2011, 08:46 AM	#639
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	Looks good Misty.

08-19-2011, 09:06 AM	#643
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,426 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Chipless nachos (limit sour cream to 2 Tbsp for 2002 induction)

08-19-2011, 06:32 PM	#644
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	Chorizo stuffed mushrooms. I need a better camera!

08-20-2011, 09:30 AM	#647
MisticalMisty Senior LCF Member Join Date: Sep 2009 Location: Rowlett, TX Posts: 495 Gallery: MisticalMisty Stats: No weightloss goal, just a sugar goal	My first scotch eggs and some low carb sausage balls for good measure!

08-20-2011, 12:28 PM	#650
crazyone Way too much time on my hands! Join Date: Sep 2010 Location: Los Angeles Posts: 15,598 Gallery: crazyone Stats: 404/295.6/120 WOE: Atkins Start Date: June 28, 2009	YUMMO MISTy!!

08-21-2011, 04:23 PM	#651
slh72454 Very Gabby LCF Member!!! Join Date: Jan 2004 Location: Paragould, Arkansas Posts: 4,501 Gallery: slh72454 Stats: 310/225/170 WOE: Low Carb Start Date: Restart August 20th 2012	Misty those look amazing! Come be my personal cook please please.

08-21-2011, 06:08 PM	#653
Monkee Blabbermouth!!! Join Date: Aug 2008 Location: Monkeeville USA Posts: 6,266 Gallery: Monkee Stats: Total Loss: -142 lbs WOE: The Monkee Way :) Start Date: Summer 08	Yummy chorizo is delish. Will have to stuff some mushrooms. Looks delish.

08-21-2011, 10:04 PM	#657
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	Any tips for the turnips not to turn out so bitter?? I have made turnip fries and the texture is right on for me ( I always looked for the "mushy" ones) but the bitterness is too much.

08-22-2011, 06:54 AM	#659
Truffles Major LCF Poster! Join Date: Aug 2011 Location: Mid-West, WI Posts: 1,159 Gallery: Truffles Stats: 142/128.7/128 JUDDD WOE: LC&JUDDD Start Date: 3/11 LC - 1/12 LC/JUDDD	Purple and white yes. I have tried them mashed, baked, and fried. I love the texture. Can't win 'em all I guess.

08-22-2011, 07:28 AM	#660
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	Misty is at it again!!!! Cooking up all the yummies!!! Looking good Misty. Scotch eggs... Gonna have to try those.