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Old 02-01-2012, 12:31 PM   #1051
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Originally Posted by Bejewelme View Post
Misty the celery root is my fav for fried chips, did you soak the turnips and rinse, then soak then rinse, I think that might help pull the starch out like a potato??? It is harder when they are thick!

WOW snack foods look delightful!
You know..i normally do that when I make an augratin or mash them..but i didn't this time..I will definitely do it next time and will try frying them twice.
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Old 02-02-2012, 09:01 AM   #1052
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okay a hodge podge casserole.

2 lbs italian sausage ground
1 poblano pepper
1 onion
10 oz sliced baby bella mushrooms
1 bag fresh spinach
1 block 8 oz cream cheese
1 bag 8 oz colby/jack shredded

wilt the spinach, put aside
in a big fry pan cook sausage, chopped pepper, mushrooms, chopped onion. cook it all together till its all cooked up!. add in the cream cheese and melt it up and stir it around. add in the spinach. remove extra liquid along the way. spread into 9x12 baking dish. sprinkle shredded cheese on top. bake at 350 for 20 minutes....eat on it for a week....



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Old 02-02-2012, 09:55 AM   #1053
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okay a hodge podge casserole.

2 lbs italian sausage ground
1 poblano pepper
1 onion
10 oz sliced baby bella mushrooms
1 bag fresh spinach
1 block 8 oz cream cheese
1 bag 8 oz colby/jack shredded

wilt the spinach, put aside
in a big fry pan cook sausage, chopped pepper, mushrooms, chopped onion. cook it all together till its all cooked up!. add in the cream cheese and melt it up and stir it around. add in the spinach. remove extra liquid along the way. spread into 9x12 baking dish. sprinkle shredded cheese on top. bake at 350 for 20 minutes....eat on it for a week....



looks great! any idea on the carb count?
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Old 02-02-2012, 10:20 AM   #1054
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none whatso ever....but if you want to keep it lowest i would reduce the onion and the pepper, i think they are the biggest offenders
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Old 02-02-2012, 10:20 AM   #1055
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That looks awesome!

I ran the numbers for you in ******. I hope this helps!

For the entire pan: Calories: 5,032, Carbohydrates: 63, Fiber: 13, Net Carbohydrates: 50g, Protein: 220g, Fat: 435g
For 1/12 of the pan: Calories: 419, Carbohydrates: 5g, Fiber: 1, Net Carbohydrates: 4g, Protein: 18, Fat: 36
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Old 02-02-2012, 10:21 AM   #1056
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thanks! following you on fb! am i right about the onion and pepper adding the carbs?

id think about 1/6th pan is a good big hearty meal.
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Old 02-02-2012, 10:25 AM   #1057
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The onion lends 25 carbs to the recipe and the pepper lends 3 carbs. There's fiber in there, though, to the tune of 4, so you're looking at 24 net carbs in those two components, which definitely lessens out over 12 servings. the other option would be to cut the onion to maybe 1/4 of the onion for texture and supplement with onion powder.
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Old 02-02-2012, 10:39 AM   #1058
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thanks...those devilish onions are half the carbs in the recipe! i think it would be just fine without the onion...if someone was really trying to be ultra low.
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Old 02-02-2012, 11:18 AM   #1059
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Wow, how long have I been doing this and I had no idea onions were so carby. I don't like the texture of onions in stuff anyway, so I would have left them out.

I need to go research to find out if I can do LC while nursing. I'm ready to come back!
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Old 02-02-2012, 05:59 PM   #1060
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Induction friendly Cheetos and popcorn are what I played with this week in the kitchen! I used oopsie batter for both!

How can I get the recipe for this? OMG and am the only one that is in love with Cheesy Puffs!!!
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Old 02-03-2012, 02:52 AM   #1061
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Misty, try jicama instead of turnips. fries up a lil better
You are killing me with all this fancy food. Does our Kroger have this too?
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Old 02-03-2012, 03:31 AM   #1062
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How can I get the recipe for this? OMG and am the only one that is in love with Cheesy Puffs!!!

I kept looking for the recipe to follow....I am a BIG OOPSIE FAN

I kept studying that picture trying to figure out how to get the shapes!!!

Will you share, Cleochatra?
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Old 02-03-2012, 06:25 AM   #1063
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You are killing me with all this fancy food. Does our Kroger have this too?
Everyone has turnips or jicama! I've seen it at Kroger's Tom Thumb, Walmart, I haven't seen turnips at Target, but that may just depend on the Target.
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Old 02-03-2012, 08:55 AM   #1064
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Hi! If you make oopsie rolls you can pipe them through a small hole cut into a sandwich bag. It was really fun! Popcorn seasoning seals the deal! I really liked it. The full process is at the site link in my sig, along with pictures.

Last edited by cleochatra; 02-03-2012 at 08:57 AM..
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Old 02-03-2012, 09:19 AM   #1065
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Edwards, Jicama is easier to find than spaghetti 'round here. Both are at Kroger, although I bought two of the three spaghetti squash they had today.
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Old 02-04-2012, 01:25 PM   #1066
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Celeriac chips: They're the "other" induction veg, so limit to a single, cup servings. And enjoy. They're crispy and they hold an amazing dip.


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Old 02-04-2012, 02:08 PM   #1067
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Love celery root!! I need to look this up..
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Old 02-04-2012, 02:10 PM   #1068
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It is so much fun as a snack. It doesn't lose its crisp and holds heavy, sour cream based dips like a champ. Someone asked if they're worth the effort and I say this: If you're someone who would make potato chips from scratch, this is definitely no more work than those are to make.
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Old 02-04-2012, 02:17 PM   #1069
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Quote:
Originally Posted by cleochatra View Post
Celeriac chips: They're the "other" induction veg, so limit to a single, cup servings. And enjoy. They're crispy and they hold an amazing dip.


Awesome!!! I have a celeriac in fridge but not for long!!
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Old 02-04-2012, 02:19 PM   #1070
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Cleo I will say it again, your a genius...and my favorite recipe is the Mascapone balls.. OMG!!!!!
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Old 02-04-2012, 02:50 PM   #1071
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You know what, every time you say I'm wonderful it wipes away one stink eye I get from at least one kid who hears I made potato chips from something other than potatoes. :^D My chirruns still never forgave me for the cauliflower pizza. It's been four years! lol

clackley-- I wasn't sure what I wanted to do with it, but chips felt like a reasonable thing to do. I also fried up a daikon as chips and didn't like it at all. I'm going to try other things with daikon.

Last edited by cleochatra; 02-04-2012 at 02:51 PM..
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Old 02-04-2012, 03:21 PM   #1072
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LOLOLOL!!!!
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Old 02-05-2012, 09:16 PM   #1073
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Daikon as french fries with some old bay seasoning are amazing!! They have a nice cajun flavor.


I'm not sure how Induction friendly this is but it's low carb and delicious.

It's Steamed Lemon Pudding (it's more like cake). I served it with whipped cream for me and my parents but vanilla ice cream for the kids.




and as I posted this I realized it's not induction friendly because I used Almond flour but I assume you can use flax instead and get similar results without much of the worry ("much being the optimal word"
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Old 02-13-2012, 08:22 AM   #1074
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My newest pizza crust:

Totally handworthy:


And for Valentine's Day!
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Old 02-13-2012, 08:29 AM   #1075
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so tell us about the crust? also what kind of tomato sauce do you recommend?
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Old 02-13-2012, 09:10 AM   #1076
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The tomato sauce is the Great Value or just store bought sauce at only 3 net carbs. There's no added sugar and it's definitely thinner, so it's wonderful for use, even in pastas and lasagna dishes. Per the crust, I just wanted to show that there is crust out there that can be picked up in the hand and be gluten free and phenomenal!
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Old 02-14-2012, 10:06 PM   #1077
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Quote:
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Daikon as french fries with some old bay seasoning are amazing!! They have a nice cajun flavor.


I'm not sure how Induction friendly this is but it's low carb and delicious.

It's Steamed Lemon Pudding (it's more like cake). I served it with whipped cream for me and my parents but vanilla ice cream for the kids.




and as I posted this I realized it's not induction friendly because I used Almond flour but I assume you can use flax instead and get similar results without much of the worry ("much being the optimal word"
Can you give us this recipe? It looks lovely
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Old 02-15-2012, 01:37 PM   #1078
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The tomato sauce is the Great Value or just store bought sauce at only 3 net carbs. There's no added sugar and it's definitely thinner, so it's wonderful for use, even in pastas and lasagna dishes. Per the crust, I just wanted to show that there is crust out there that can be picked up in the hand and be gluten free and phenomenal!
argh went to the store yesterday and found nothing at 3 carbs...all were 10 carbs or above....grrrrrr
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Old 02-15-2012, 03:57 PM   #1079
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argh went to the store yesterday and found nothing at 3 carbs...all were 10 carbs or above....grrrrrr
Try checking the store brand tomato sauce in the little cans. (usually 4 oz - this is NOT the canned tomato paste) The little cans of tomato sauce often don't have any added sugar, and will be around 4 net carbs (5 total minus 1 fiber= 4 net) for a 1/4 cup serving.

I also hear that pizza sauce is usually lower in carbs, but haven't checked this myself.
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Old 02-15-2012, 05:22 PM   #1080
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Pizza sauce is lower in carbs, usually because it isn't sweetened and (this is the secret), it has a higher water content. That makes it easier to use less and get more bang for your carb buck.
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