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Old 12-01-2010, 03:48 PM   #541
something there
 
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Ooh, happy! That looks like something I eat for dinner! Aguamenti, your wrap looks divine!
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Old 12-01-2010, 03:50 PM   #542
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Originally Posted by cleochatra View Post
Ooh, happy! That looks like something I eat for dinner! Aguamenti, your wrap looks divine!
It was delicious and Buddy (cat) even tried the cauli mash with gravy. He HAS to taste everything.
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Old 12-01-2010, 03:52 PM   #543
something there
 
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OMG. Your cat is so funny. Mine turns its nose up at everything but tuna and dead mice.
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Old 12-01-2010, 04:07 PM   #544
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my cat even likes 3 day old (oops) dead mice. :blush:

where is the recipe for the gravy? and where does one get thick n thin?
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Old 12-01-2010, 04:52 PM   #545
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Ooh, happy! That looks like something I eat for dinner! Aguamenti, your wrap looks divine!
Thanks Cleo!

It was my first time trying a low carb wrap of any kind and I had a good experience with it!
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Old 12-01-2010, 07:38 PM   #546
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Quote:
Originally Posted by amway View Post
my cat even likes 3 day old (oops) dead mice. :blush:

where is the recipe for the gravy? and where does one get thick n thin?
The Thick N Thin I got from Netrition. That is the first low carb food I purchased and that is how I found this forum.

I just strained all of the broth from the crockpot after I cooked the beef cubes and the veggies for about 6 hours, added some water and then whisked in the Thick N Thin. Then I added some salt and pepper to taste. I really like the Thick N Thin because I like my gravy thick. You have to be very careful when you use it though. Add about 1 tsp at a time and whisk. The gravy gets quite thick as it cools.
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Old 12-01-2010, 07:47 PM   #547
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O.K there just really ought to be a law. I have to back away from this site.lol
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Old 12-02-2010, 09:11 AM   #548
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ty happy!
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Old 12-02-2010, 12:47 PM   #549
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Quote:
Originally Posted by cleochatra View Post
OMG. Your cat is so funny. Mine turns its nose up at everything but tuna and dead mice.
Buddy has to try everything. I am not sure if he has ever had mouse.


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ty happy!
Welcome!
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Old 12-02-2010, 01:04 PM   #550
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thick n thin has been discontinued it says.I have never heard iof it before today.is it like powder that makes stuff into slurry?lol
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Old 12-03-2010, 04:48 PM   #551
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thick n thin has been discontinued it says.I have never heard iof it before today.is it like powder that makes stuff into slurry?lol
Oh phooey. That isn't what it is called. Sorry about that! It is Thick it up. :blush:
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Old 12-06-2010, 09:03 PM   #552
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This is a spinoff on a flax microwave egg muffin...



Coconut Muffin

"Batter"

3tbs Bob's Red Mill Unsweetened Coconut
1 tsp Vegetable Oil (or melted butter)
1 egg
3 splenda
dash of cinnamon
couple drops of vanilla
(Mix well, pour in microwave safe dish, microwave 1 minute.)

"Icing"

1 packet splenda
1 tbs cream cheese
squirt of lemon juice or lemon flavoring
(Warm cream cheese to soften for 10 sec in microwave, stir in other ingredients.)

Garnish

1 tbs browned BRM Unsweetened Coconut + 1 packet splenda
(Sprinkle!)
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Old 12-07-2010, 03:49 PM   #553
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OKAY late pic for a while..
RECIPE HERE
I am so making this for Christmas!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!
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Old 12-10-2010, 01:46 PM   #554
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Here is a slice of a low carb/sugar free vanilla bean cake with dark chocolate peppermint buttercream I made to test out a recipe. So yummy!! I was looking at adding low carb baked goods to my bakeshop menu.. and I think this one's a winner!
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Old 12-10-2010, 01:54 PM   #555
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Wow! That's beautiful!
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Old 12-14-2010, 04:06 PM   #556
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Old 12-14-2010, 05:33 PM   #557
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Hi Guys! I know I have been MIA for a long Time...But, it's tough keeping up w/this thread and the LCF porn thread.
Will have to catch up here...this last page Looks DELISH!
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Old 12-19-2010, 09:12 AM   #558
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Quote:
Originally Posted by Candiflip View Post
Thanks! they ARE good I just gave away 3 then froze the remaining 2. NEED to stop baking as my freezer is filled with goodies again

RECIPE HERE

Wow!! All your recipes look awesome....but where do I get Coconut flour from?!!
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Old 12-19-2010, 10:10 AM   #559
something there
 
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If you do a google search for "where to buy coconut flour", you'll find some sellers of the stuff online and locally.
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Old 12-19-2010, 10:44 AM   #560
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If you do a google search for "where to buy coconut flour", you'll find some sellers of the stuff online and locally.
Seems to be used in Asian cooking a lot, no local sellers but £2.50 for a KG on the internet...will stop at the local Indian grocers next time I am passing!
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Old 12-20-2010, 07:26 PM   #561
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My dinner tonight:

Herbed pot roast with onions, carrots, and radishes. Yum!

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Old 12-20-2010, 10:28 PM   #562
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Now that's a meal! Comfort food!
I feel comfort already. Hee hee.
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Old 12-26-2010, 07:47 AM   #563
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Low-carb banana cream pie via The Rogue Cookie

Ingredients
  • 1 pie crust, prebaked

Pudding:
  • 1/4 C. Steviva Baking Blend
  • 1/2 C. coconut flour or 1/4 C. xanthan gum
  • 1/4 t. salt
  • 3 C. heavy cream
  • 4 eggs (yolks)
  • 3 T. butter
  • 1 1/2 t. vanilla
  • 3-4 ripe bananas

Meringue:
  • 4 eggs (whites)
  • 1 t. vanilla
  • 1/2 t. cream of tartar
  • 1/2 C. Splenda

Pudding:
  1. Combine the sweetener, coconut flour/xanthan gum, and salt in a large sauce pan. Slowly add in the cream.
  2. Meanwhile, separate the 4 egg yolks and 4 egg whites. Set the whites aside for use later. Beat the yolks slightly.
  3. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Reduce heat and cook 2 more minutes.
  4. Remove the pan from heat. Spoon some of the hot pudding mixture into the egg yolks and mix in order to temper them. Pour the egg yolks into the sauce pan and mix in well.
  5. Place pan back on heat and cook 2 more minutes. Remove from heat.
  6. Stir in butter and vanilla until the butter is completely melted.
  7. Set aside. If you need to, place a piece of plastic wrap on the surface of the hot pudding to prevent a skin forming (for instance, if you make the pudding ahead of time).
  8. Peel the bananas and slice them into the bottom of the pie crust. You can put in as many as you want, but you should have a good thick layer.
  9. Pour the pudding on top of the bananas until it almost fills up the pie crust.

Meringue:
  1. Combine the egg whites, vanilla, and cream of tartar in a large bowl (or a stand mixer bowl).
  2. Beat the egg whites on medium until soft peaks form.
  3. Turn the mixer on high and slowly add in the sweetener
  4. Beat on high for about 4 minutes or until you get stiff peaks. Makes sure all the sugar is dissolved by rubbing a bit of meringue in-between your fingers.
  5. Spread the meringue on top of the pudding, sealing the edge to the pie crust.
Bake at 350° F. for 12-15 minutes–just long enough to toast the meringue. Let cool and eat chilled

*Notes: make sure the custard is very thick before taking it off the heat or it may not set when chilled. Also make sure the coconut flour or xanthan gum dissolves all the way or the custard may be a bit chalky.*

Last edited by LinearChaos; 12-26-2010 at 07:54 AM..
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Old 12-30-2010, 01:55 PM   #564
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Ammmmmaaaaazzzzzinnnngg!@ I'm brand new, welcome me!
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Old 12-30-2010, 03:53 PM   #565
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Ammmmmaaaaazzzzzinnnngg!@ I'm brand new, welcome me!
Welcome!!
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Old 12-30-2010, 04:44 PM   #566
something there
 
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Welcome, welcome!
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Old 12-30-2010, 10:40 PM   #567
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Are cooked radishes good?

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Originally Posted by aguamenti22 View Post
My dinner tonight:

Herbed pot roast with onions, carrots, and radishes. Yum!
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Old 12-31-2010, 01:58 PM   #568
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Are cooked radishes good?
Hi!

I had actually never tried them cooked but had heard great things about them. Here's what I did:

I lightly boiled them fro 5 minutes to help them get a little tender and remove some of that red skin color so that it doesnt end up dying your pot roast red!

Then added them to the roast when there was 20 minutes left on it to cook. They were very tender and had great potato-like texture. The taste reminded me a little bit if cooked cabbage. Overall I liked them and I would make them again.
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Old 12-31-2010, 02:00 PM   #569
something there
 
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I've shredded them and incorporated them into tater tots, mixed with cauliflower. It wasn't bad!
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Old 01-01-2011, 07:54 AM   #570
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Cauliflower Bisque for the New Year.

Hi everyone and Happy New Year to you. This is my first post and there is no category I love better than food. Here is my cauliflower bisque. It is so thick and rich you would swear there is a potato in it. Notice the cheese twill stands straight up.


Last edited by asia45; 01-01-2011 at 08:03 AM.. Reason: Did not finish post.
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