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Old 10-09-2011, 12:24 PM   #751
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Happy Sunday everyone!

ICA, congrats on the baby. I love mashed potatos , hence the need to start low carbing. lol

Cleo, just love your lighter side blog. Lots of good recipes. Thankyou.

Rebenz, I just bought some pork tips and a jar of salsa verde. Do you think I could make something like your Chili Verde pictured here a few days ago with those items in my crockpot.I haven't seen your recipe posted.

Speck, Your pizza for the upcoming week looks great. I'm going to have to give that a try soon.

- Kristan
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Old 10-10-2011, 12:32 PM   #752
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Hello! I was online and came across this forum. I am in a rut and was getting bored with the usual LC foods. This thread is a GODSEND! I can not wait to try out some of the recipes. Thank you! Please keep posting pictures and recipes!
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Old 10-10-2011, 01:58 PM   #753
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maybe someone can help...
i tried to make a pizza crust with the oppsie roll recipe but it turned out very thin & eggy..
i think it could be because when i separated the eggs & whipped the whites they never seemed to get stiff? & i've never been that great at separating or folding in eggs anyways...blah..does anyone have any pointers?

i would LOVE to be apart of this food porn thread..hopefully i can remember to pull my camera out before i start to stuff my face :]

Last edited by loveispeakincode; 10-10-2011 at 02:02 PM..
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Old 10-10-2011, 02:32 PM   #754
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Did you add a pinch of cream of tartar to the whites? I can't remember if the recipe calls for it but I know it's a tip I've seen elsewhere. I also saw an episode of Good Eats with Alton Brown where he talked about folding whites into a batter and he said to "sacrifice" about a quarter of the whites by just stirring them in until just incorporated. That way your batter is lightened up and it's easier to fold in the next batch. He also says to use an "S" stroke to fold in. Maybe check YouTube to see if that segment is up there, it really helped me.
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Old 10-10-2011, 03:39 PM   #755
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trying oopsie rolls

Well I have oopsi rolls in the oven right now for the first time but I had a difficult time getting the whites to peak. I did use the cream of tarter per Cleo's recipe. But my BF's mixer is old and could barely beat never mind whip. I could smell the wheels burning. I'll have to pull mine out. So not to waste the ingredients i put them in lined muffin tins. They are rising a bit in the oven at 300 degrees. I am going to eat them no matter what. I'm making a roast and a little bit of gravy on anything does wonders! I expected a few trial and errors on these. There is a link of helpful hints on the food porn #3 thread for these rolls. I will be sure to read it first before my next attempt.

With regards to using them as a pizza crust I saw a comment from Cleo on her blog that she bakes them in the oven to crisp up a bit before putting the toppings on to keep it from getting soggy.
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Old 10-10-2011, 04:06 PM   #756
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Looks like it's time to trot this out again:

Quote:
Troubleshooting Oopsies

Let's go through a little checklist, to see if we can troubleshoot the problem:

- You need two bowls: A larger one for the egg whites, and a slightly smaller one for the yolk mixture.

- When separating the eggs, make sure you don't get any egg yolk mixed in with the whites, or else the whites won't whip up properly.

- Make sure your egg white bowl and beaters are scrupulously clean - any greasy/oily residue could prevent your egg whites from whipping up properly.


Start with the egg whites

- Make sure that you're not trying to whip the egg whites using beaters contaminated with yolk and cream cheese residue.

- Add the cream of tartar to the egg whites - it helps them whip up stiffer and maintain their volume better.

- Do not attempt to whip your egg whites using a blender, because they will not get stiff enough! An electric mixer works best, but you could also use a rotary egg beater or a whisk - they just take a lot longer.

- Whip the egg whites on high speed until they form very stiff peaks. This will take several minutes.

- Stop the mixer and lift your beaters out of the egg whites. There should be peaks that look like this: ||| not like this: ((( And certainly not like this: ~~~

- Additional test for stiff egg whites: Turn the entire bowl of beaten egg whites upside down. If they don't move at all, they're stiff enough. Do this only after first checking for stiff peaks, otherwise, you're likely to end up with your egg whites all over the floor!


Once the egg whites are stiff, you're ready to do the yolk/cream cheese mixture:

- Mix the egg yolks and cream cheese in a different bowl from the whites.

- You don't need to wash the beaters after whipping your egg whites, just scrape off most of the excess stiff egg whites into the egg white bowl.

- Don't soften the cream cheese. It will mix into the egg yolks just fine straight out of the fridge. (You can let it sit at room temperature while you do the egg whites if you want though)

- Just mix away until there's no obvious chunks of cream cheese left.

- The cream cheese does NOT need to be blended into the yolks perfectly smoothly. It's OK to still have some little bits of unmixed cream cheese in the yolk mixture.

Folding the yolk mixture into the stiff egg whites:

- NEVER use a mixer or blender of any kind to fold in the yolk mixture (Not even if it has a setting that says "fold" - that's still too fast, and will still break down the egg whites, giving you a pan full of "flopsies", instead of oopsies.)

- Don't try to fold in all the yolk mixture at once.

- Pour about half the yolk mixture over the egg whites.

- Fold the yolk mixture in by hand, using a long thin spatula/spoonula or a long thin teaspoon

- Cleo recommends folding the yolk mixture in by gently moving your long handled spoon back and forth across the bowl of egg whites in a sine wave (S pattern).

- Turn the bowl 90 degrees (1/4 turn) and make another sine wave (S pattern) back and forth across the bowl.

- Repeat this process with the 2nd half of the egg whites.

Problems with this step and what to do:

- If yolk mixture just drops to the bottom of the bowl without mixing in, I find that I can usually drag it back up to the top with my spatula, by scraping directly down the side and up in the middle of the bowl.

- Don't obsess with getting every bit of the yolk mixture evenly mixed into the stiff egg whites though, because every stroke with your spatula/spoon will cause the egg whites to lose a little more volume - there are ways to compensate

- It's ok for the finished mixture to be streaky after folding - stiff whites with yellow streaks of yolk mixture through it is just fine.

Into the Oven

- Spray your pan thoroughly so that the oopsies don't stick to it.

- OR you can cover your baking pan with a sheet of parchment paper.

- OR you can use a sprayed muffin top pan.

- OR place sprayed mini wilton cake pans on a jelly roll pan.

- Start by scooping a spoonful into 6 piles on the baking pan (parchment/muffin top/mini cake pans)

- Pile more oopsie batter on top of those piles

- If you find that you have unmixed yolk mixture at the bottom of the bowl, make a "well" in the piles of oopsie batter (just like making a well in mashed potatoes to hold gravy), and scoop the runny yolk mixture into them, so that it doesn't run all over.

- Bake at 300 F for 30 minutes.


What to expect:

- The oopsies will puff up as they're baking, before flattening out somewhat.

- These are not 1-1/2" high white flour hamburger buns! Mine always settle down to less than 1/2" high.

- It will take two oopsies to make a sandwich - one on the top and one on the bottom, because they're not thick enough to slice.

- If your oopsies are crumbly, check the recipe.
->The original Atkins Rev Roll only used 1 Tbsp of cream cheese per egg, resulting in a roll that was hard and crumbly when first baked (like a meringue), but when stored in an air tight container overnight, would soften.
->Cleo's Oopsies use 1 oz (2 Tbsp) cream cheese per egg. All that extra cream cheese means they're soft and pliable as soon as they come out of the oven.

- If you've checked the recipe and they're still crumbly when they come out of the oven, or if they don't appear to be done after 1/2 hour, your oven temperature may not be accurate.

- If you live in a dry climate, your oopsies will probably dry out enough to store them in a plastic bag within a few hours.

- If you live in a humid climate, they may become more moist the longer they sit out. What I do in this humid area is to bake them at a slightly higher temperature (just under 325F) to dry them out a bit more in the baking process. Then as soon as they're cooled, and are no longer moist feeling on the bottom, bag them and refrigerate.
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Old 10-11-2011, 07:47 AM   #757
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thank you! i'm printing out the cheat sheet right now :]
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Old 10-11-2011, 11:27 AM   #758
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Quote:
Originally Posted by cookwithme65 View Post
Rebenz, I just bought some pork tips and a jar of salsa verde. Do you think I could make something like your Chili Verde pictured here a few days ago with those items in my crockpot.I haven't seen your recipe posted.
- Kristan
Here is a recipe I sort of go by. Cut the potato...add a cubed turnip instead. And, if U want it Verde...skip the tomatoes and add chicken broth and green salsa:
The use of the word colorado refers to the color red because of the addition of tomatoes in this flavorful green chile stew. Pork, chuck/stewing beef or ground beef can be used in this dish.
Chile Colorado
2 pounds of chuck/stewing beef or pork tenderloin cubed or sliced into bite size.
1 large onion diced, one large potato diced and bunch of cilantro chopped
Garlic to taste, finely minced
1 (28-ounce) can crushed or diced tomatoes
2 (7-ounce each) cans of diced mild green chilies
1 teaspoon or more to taste of cumin, red chile powder and oregano
Salt or Lawry's salt to taste
Worchestershire sauce to taste

In a Dutch oven or large teflon frying pan brown beef or pork cubes in oil on all sides; add onion, garlic, potatoes, half of cilantro and half of seasonings. Cook until onion has softened.
Add remaining ingredients, bring to a boil and reduce heat. Cover and simmer for 2 to 3 hours, or until beef is fork tender and the sauce has thickened. Top with some grated cheese and chopped cilantro.
__________________
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Old 10-11-2011, 11:29 AM   #759
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Gotta Luv that Cheat Sheet that comes around every so often.
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Old 10-11-2011, 12:09 PM   #760
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ok so..
i have to show off my sweethearts "art"
we BBQ a lot...joe makes amazing bbq pits as a hobby & lucky me gets to help be a taste tester for all the deliciousness that comes off said pits :]

(if it wasnt for him bbq'n i realllllly dont think i'd be able to stick to low carb)


i dont have a picture of the finished project,but its probably for the best..i know this is food porn & all, but its a bit too early in the day to be teasing & exciting all the bacon lovers out there like that..
& i've never posted a pic before so bare with me...


anyways..
here you go my friends
"joe's smoked bacon fatty"
[IMG][/IMG]



goodness i love low carbing, & my lovely boyfriend <3
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Old 10-11-2011, 12:10 PM   #761
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My first attempt at trying to share some porn

I hope that you can see this it is a home made cheese filled burger with salad

Jacqui
Attached Images
File Type: jpg IMG00416-20110920-1312.jpg (38.5 KB, 42 views)
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Old 10-11-2011, 12:12 PM   #762
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mmmmm!! i love making stuffed burgers..add some peppers & mushrooms...ah heaven<3
i dont even think about the bun when its stuffed with goodies.
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Old 10-11-2011, 12:17 PM   #763
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OH hadn't thought about adding mushrooms, do they not make the middle go too soggy with the juice or do you cook them a little before you mix them with the cheese
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Old 10-11-2011, 12:20 PM   #764
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i cook them a bit most of the time..other times i just chop them up really well & have not had a probably with them getting soggy.
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Old 10-11-2011, 02:34 PM   #765
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sorry...in a bacon mood today

Bacon Shell Tacos (AKA “Bacos”)
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Old 10-11-2011, 05:36 PM   #766
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Quote:
Originally Posted by loveispeakincode View Post
ok so..
i have to show off my sweethearts "art"
we BBQ a lot...joe makes amazing bbq pits as a hobby & lucky me gets to help be a taste tester for all the deliciousness that comes off said pits :]

(if it wasnt for him bbq'n i realllllly dont think i'd be able to stick to low carb)


i dont have a picture of the finished project,but its probably for the best..i know this is food porn & all, but its a bit too early in the day to be teasing & exciting all the bacon lovers out there like that..
& i've never posted a pic before so bare with me...


anyways..
here you go my friends
"joe's smoked bacon fatty"
[IMG][/IMG]



goodness i love low carbing, & my lovely boyfriend <3

Wow this is amazing! what is the meat in the middle? How did you end up closing this into a loaf?
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Old 10-12-2011, 07:28 AM   #767
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thanks :]
yeah, its more bacon & sausage. we also add cheese in it, but i took the picture before that :l

& you know..i'm not exactly sure how he gets it to look so pretty. when i see him again at lunch i'll ask & let you know :]
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Old 10-12-2011, 12:44 PM   #768
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Quote:
Originally Posted by loveispeakincode View Post
thanks :]
yeah, its more bacon & sausage. we also add cheese in it, but i took the picture before that :l

& you know..i'm not exactly sure how he gets it to look so pretty. when i see him again at lunch i'll ask & let you know :]
If I am not mistaken, that is a Baconater. It made an appearance at my house last year at Super Bowl, and was deemed a winner! We added lots of cheese to the middle, and basted it with our favorite spicy bbq sauce while it cooked.

To make it in to a loaf, you just role it up. It is really delicious!
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Old 10-12-2011, 01:01 PM   #769
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yes! you're right..i know he does it really fast & its no big deal...but the more i looked at the picture & thought about it, the more i was like..hmm..maybe there is a special trick to this?

:]

they are indeed delicious..and the cheese is what really makes it pop. we normally add pepper jack. yummm.
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Old 10-12-2011, 01:08 PM   #770
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Baconater!
I smell lots of Pork in here today!

Speaking of pork, I roasted a pork Tenderloin yesterday and baked up Misty's Turnip Gratin to go with.

Pork Tender just out of the oven:


Sliced:


Misty's Turnip Gratin:


Plated...Umm...couldn't wait for P-tender to finish roasting...LOL! Had a 2nd serving when P-tender was done.
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Old 10-12-2011, 01:11 PM   #771
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Quote:
Originally Posted by loveispeakincode View Post
they are indeed delicious..and the cheese is what really makes it pop. we normally add pepper jack. yummm.
Yummo!
Will have to try this one! Really likey the basket weave thang going on w/da BACON!

Do U add shredded Jack or sliced?
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Old 10-12-2011, 01:12 PM   #772
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Gawd...that is Totally a Tail-gate Party Appetizer!
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Old 10-12-2011, 01:15 PM   #773
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yes! you're right..i know he does it really fast & its no big deal...but the more i looked at the picture & thought about it, the more i was like..hmm..maybe there is a special trick to this?
:]
He's Good, Keep him!
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Old 10-12-2011, 01:35 PM   #774
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we get a block of whatever cheese we're using & normally cut em into little cubes..
but we have also done it with both shredded & sliced..depends on how we're feeling really haha. & how ready we are to get it on the pit :]

& thank you! i did indeed get lucky with him<3

oh my! & your goodies look awesome too

i wasnt hungry till i checked this again haha
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Old 10-12-2011, 01:35 PM   #775
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bump
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Old 10-12-2011, 01:53 PM   #776
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i loveeeee pork. its crazy,but i never really did (actually..couldnt stand it) until i started dating joe..but then again,maybe it was just a matter of having it cooked right? bc i loved my daddy..but that poor guy could NOT grill anything to save his life..
now its DEF one of my staple foods ha.

my poor heart..i know they say LC is good for cholesterol & what not..but..my test results came back pretty out of whack & honestly..i can see why..
hopefully the reason why my results were so high was bc i ate a HUGE fatty steak the night before...totally didnt even think about that effecting my results until i walked in that morning to get it done..ahhhh.

gotta love that other "white meat"
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Old 10-12-2011, 02:02 PM   #777
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gotta love that other "white meat"
Yeppers...that's what I was Thinking!

SS about your lab bld tests! Yeah...we all might wanna think about more LEAN choice cuts of Meat!
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Old 10-12-2011, 02:28 PM   #778
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indeed...really hoping it was just bc of all the fat i had not only the night before, but really all that month..was trying to lose more for a couple of weddings that were coming up and REALLY hit the fatty cuts of meat HARD..

ahhh.its a shame that even though eating meat like that for us can be "healthy"..its still not always the smartest choice.

man! need to stop looking at all of these & thinking about fatty cuts of meat....getting hungry :]
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Old 10-15-2011, 11:46 AM   #779
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OOPSIE TIP!!

I like to microwave my cream cheese on "defrost" until it is very soft, then blend it well with my yolks, then fold into egg whites. Makes mixing with the egg whites much easier .
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Old 10-15-2011, 05:20 PM   #780
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When I have used Pork Rinds for crust it seems super greasy. Do you have a trick?

Quote:
Originally Posted by NoDummy View Post
Bacon wrapped jalapeno poppers


Linda's Stir-fried basil chicken (sans xanthum gum +mushrooms)


Pork rind fried chicken with a side of Linda's Better than Boston Market Creamed Spinach.
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