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Old 08-15-2011, 03:16 PM   #631
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Originally Posted by cleochatra View Post
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!

Last edited by MisticalMisty; 08-15-2011 at 03:20 PM..
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Old 08-15-2011, 03:21 PM   #632
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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.
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Old 08-15-2011, 03:26 PM   #633
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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!
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Old 08-15-2011, 06:40 PM   #634
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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
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Old 08-16-2011, 11:48 AM   #635
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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!
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Old 08-16-2011, 05:49 PM   #636
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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!
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Old 08-16-2011, 10:31 PM   #637
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That looks good. What is all the green stuff. Looks like spinach but spinach is not listed on the recipe.
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Old 08-17-2011, 05:15 AM   #638
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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.
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Old 08-17-2011, 09:46 AM   #639
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Looks good Misty.
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Old 08-17-2011, 07:56 PM   #640
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Looks good Misty.
Thank you!
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Old 08-19-2011, 02:25 AM   #641
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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.
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Old 08-19-2011, 05:22 AM   #642
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Kale might hold up better than spinach.
Yeah..I put kale in the potato and sausage soup I make for my hubs.
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Old 08-19-2011, 10:06 AM   #643
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Chipless nachos (limit sour cream to 2 Tbsp for 2002 induction)
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Old 08-19-2011, 07:32 PM   #644
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Chorizo stuffed mushrooms. I need a better camera!



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Old 08-19-2011, 08:52 PM   #645
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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
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Old 08-19-2011, 08:54 PM   #646
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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!
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Old 08-20-2011, 10:30 AM   #647
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My first scotch eggs and some low carb sausage balls for good measure!



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Old 08-20-2011, 11:24 AM   #648
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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!!
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Old 08-20-2011, 01:12 PM   #649
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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!
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Old 08-20-2011, 01:28 PM   #650
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YUMMO MISTy!!
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Old 08-21-2011, 05:23 PM   #651
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Misty those look amazing! Come be my personal cook please please.
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Old 08-21-2011, 05:27 PM   #652
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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
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Old 08-21-2011, 07:08 PM   #653
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Yummy chorizo is delish. Will have to stuff some mushrooms. Looks delish.
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Old 08-21-2011, 07:40 PM   #654
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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?
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Old 08-21-2011, 08:28 PM   #655
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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)
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Old 08-21-2011, 08:50 PM   #656
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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.
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Old 08-21-2011, 11:04 PM   #657
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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.
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Old 08-22-2011, 05:09 AM   #658
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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?
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Old 08-22-2011, 07:54 AM   #659
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Purple and white yes. I have tried them mashed, baked, and fried. I love the texture. Can't win 'em all I guess.
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Old 08-22-2011, 08:28 AM   #660
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Misty is at it again!!!! Cooking up all the yummies!!! Looking good Misty. Scotch eggs... Gonna have to try those.
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