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Old 07-11-2005, 10:00 PM   #121
Way too much time on my hands!
 
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Quote:
Originally Posted by SCOTTSDALEJULIE
bump, how did I miss this?
psst Julie, this thread is a sticky and doesn't need to be bumped
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Old 07-11-2005, 10:37 PM   #122
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ooooppps. Sorry.
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Old 07-13-2005, 07:09 PM   #123
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Chili Con Carne with Black Soybeans

2 -15 ounce cans black soybeans, drained and rinsed
3 T olive oil
3 T butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 lbs. lean ground beef
3 T chili powder or to taste
1 t salt
black pepper to taste
14 1/2 ounce can diced tomatoes with liquid
4 T tomato paste
3 1/2 cups beef stock or broth

Brown the beef with the onions and pepper. Drain off excess fat. Add chili powder and stir to coat. Add the remaining ingredients. Bring to boil, reduce heat. Simmer on low for about 1 1/2 hours. Serves 8 to 9. Serving size: 1 1/3 cup, amount per serving: 7.5 grams of carb, 28.4 grams of protein.

This recipe freezes well.
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Old 07-13-2005, 07:25 PM   #124
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Quote:
Originally Posted by SCOTTSDALEJULIE
ooooppps. Sorry.
That's OK, been there, done that myself a time or two. LOL

Hey Bill, thanks for the Chili recipe. I'll give it a try even though I can't use soy. Soy burns out the thyroid on some people.

Since I'm maintaining I'll use some black or kidney beans. Yummmm
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Old 07-14-2005, 06:56 PM   #125
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Sassy, I'm sorry, I really don't know. I never counted carbs much.
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Old 07-20-2005, 08:19 AM   #126
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For these hot muggy summer days here's a great recipe:

Tea-Monade

1-1/2 cups cold water
1/4 cup granular Splenda or 4 packets
1/4 cup fresh squeesed lemon juice, about 1 lemon
1 T unsweetened instant tea
ice cubes

Combine water, sweetener, lemon juice and instant tea in pitcher; stir until tea is dissolved. Serve over ice. Makes 2 servings. 3 carbs per serving.
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Old 07-20-2005, 02:40 PM   #127
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TGenhx for some truly great recipes
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Old 07-23-2005, 09:40 AM   #128
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Sugar Free Refrigerator Bread and Butter Pickles.

20 cups sliced, unpeeled cucumbers. I like the burpless.
8 small white onions, sliced.
1 green bell pepper and one red bell pepper, slivered.
1/2 c coarse salt...I use kosher.
Ice cubes or cracked ice.
Combine veggies, sprinkle with salt and cover top with ice cubes. Cover top with heavy duty foil and let stand overnight.

Rinse and drain in collander.

Have about 7-8 pint jars with rings and lids that you have run through dishwasher or sterilized.

In a large pot, Combine and heat until liquid turns color:
5 c Splenda
5 c white vinegar
1/2 tsp turmeric
2 tsp celery seed
1/2 tsp ground cloves
2 tsp mustard seed
Make sure Splenda dissolves.

Add cucumbers and heat 5-10 minutes.

Put in jars, let cool and put on lids and rings.

Refrigerate.
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Old 08-01-2005, 05:05 AM   #129
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Thai-Style Crab Salad in Avocados

1 ripe California avocado
3 tablespoons lime juice
6-ounce can crabmeat, or 6 ounces cooked lump crab meat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired.

Split the avocado in half, remove the seed, and sprinkle the cut
surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper, and salt in a mixing bowl, and mix well.
Stuff into the avocado halves, piling it high. Garnish with extra
cilantro, if desired, and serve.

2 servings, each with 9 grams of carbohydrate and 5 grams of fiber (4 grams of usable carb) and 20 grams of protein. Plus 932 milligrams of potassium.

Recipe from Dana Carpenter's lowcarb e-zine
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Old 08-12-2005, 10:59 AM   #130
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Roasted tomato sauce, salsa and chutney

I do not use recipes, so all I can do is tell you what I put in, and approx amounts. Go with what you like.

Roasted tomato sauce:Preheat oven to 425. Wash and cut in halves lengthwise plum or other unpeeled tomatoes and fill up a cookie sheet (with 4 sides) with the tomatoes cut side down. Add cloves of garlic. If unpeeled, do not peel. Drizzle some olive oil over the tomatoes and then grind some black pepper onto the tomatoes. Roast for about 50 minutes (the skins of the tomatoes should blacken a little).

Remove from oven and let cool. When cool, push the tomato meat out of the skins into a blender. Squeeze the garlic out of its skins into the blender, too. Discard skins. You may add herbs at this point if you like - taste it and see.

Then puree. You may have to add a little water or wine if too thick. I do not can this. I put it into quart bags and freeze.

Salsa
Chop up - I do this by hand - ripe tomatoes - I use a variety of heirlooms, hot peppers and onions, and place all in a glass bowl. Mince garlic to taste and add. I do not use the seeds of the peppers. Chop cilantro to tase and add that too. Sometimes, depending on how flavorful my produce is, I add a little lime juice. You may also add a little salt. If you are going to can it, bring it to a boil before putting in the hot sterile jars to continue the canning process. Otherwise, enjoy!!

Peach Chutney

a dozen medium size peaches, skinned and chopped by hand (a processor will cut them too small), a few tablespoons of minced fresh ginger, a medium to large onion chopped, a few golden raisins, mustard seeds (I used the black ones from India - but the yellow ones will be OK), 2 1/2 cups of Steele's fake brown sugar (see Netrition.com), and a cup or 1 1.2 cups of vinegar. Bring to boil in nonreactive pan, then simmer for a couple of hours till syrupy. Proceed to can.

My garden gazpacho
5 tomatoes cored and washed but skin left on and cut up, 1/2 sweet large onion cut in chunks, 1/2 green or red pepper, 1/2 large cucumber, peeled, 1/4 cup of olive oil, one or 2 cloves of garlic and a splash of vinegar (any flavor you wish) OR lemon juice.
Process all in blender or food processor. Chill for a couple of hours before serving cold.

I grow all this stuff except for the ginger and peaches, so it's easy for me.
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Last edited by Begete; 08-12-2005 at 11:09 AM..
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Old 08-14-2005, 06:15 AM   #131
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LIME PICKLES

7 lb. or 2 gallon sliced cucumbers
2 gallons water
2 c. PICKLING lime
2 qt. vinegar
1 tsp. whole cloves
1 tsp. mixed pickling spices
1 tsp. celery seed
5 pounds sugar/SPLENDA!!!!
1 tbsp. salt
Green cake coloring

Soak cucumbers in cold water with the water mixed with lime for 24 hours. Drain off lime and rinse well. Cover with clean water and let set for 3 hours. Drain well. Mix rest of ingredients. Pour cold mixture over pickles and let stand overnight. Next morning put pickles with mixture on stove and cook for 35 minutes. Seal in jars while mixture is hot.
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Old 08-18-2005, 07:39 PM   #132
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carb count??

Ladies,
I'd love to try several of these nummy sounding recipes but I don't find any carb counts. Am I missing something??
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Old 08-18-2005, 07:43 PM   #133
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Minkey, I love your name. Just plug the ingredients into a carb counting program like Fit day and you will have your answer.
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Old 08-21-2005, 01:07 PM   #134
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That sounds so delicious
. Can anyone tell me how to print individual recipes. I tried copy and paste and that didn't work. I am not computor illiterate but not terribly bright either
THX for recipes and any help
Gen

Last edited by nonnagen; 08-21-2005 at 01:09 PM.. Reason: spelling
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Old 08-21-2005, 01:12 PM   #135
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First, drag your cursor over the part you want to print so it is highlighted.

Right click on the highlighted area.

Click print.

When the print screen comes up, click print selection.

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Old 08-21-2005, 01:29 PM   #136
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Cajun food lovers here's a recipe I came up with for the Cajun Spice you can buy. Only mine doesn't have sugar in it.

Cajun Spice

Just combine equal amounts of the following and store in an air tight container to preserve freshness.

salt, paprika, ground cayenne pepper, coarse ground black pepper, onion powder, garlic powder, thyme, oregano

You can't tell the difference between this and the commercial type.
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Old 08-21-2005, 01:38 PM   #137
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Bill, is that anything like Emeril's "Bam" spice?
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Old 08-21-2005, 01:44 PM   #138
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HI and thx Janie, i can't believe it is that easy.

I just printed yr message and apic of yr son and grandson. Thx again
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Old 08-21-2005, 02:02 PM   #139
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Not sure Janie, never tried Emeril's. This is my version of the traditional Cajun seasoning. I like my food very spicy(hot spicy). That's why I came up with this recipe. Maybe I should put a warning on that recipe. OOOPS!!. The heat level can be adjusted by decreasing the cayenne to your on liking.
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Old 08-25-2005, 05:13 PM   #140
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Chicken a la rotting veggies and cheese

I made a really good dinner tonight out of the veggies and feta left in our fridge before we leave on vacation tomorrow and some boneless breasts.

I won't give precise amounts because you should substitute whatever is left in your fridge before you leave on vacation.

Marinate boneless chicken breasts in a little worchestire sauce for a couple of hours in the fridge.

In some coconut oil, saute onions, garlic, zucchini, peppers, tomatoes and whatever else will rot before you get home, along with some black pitted greek olives. When veggies start to soften, push to side of pan and sear breasts on one side, then put veggies on top and cook for about 10 minutes.

Then turn breasts over, put the veggies back on top, sprinkle with feta, cover the pan and simmer at medium for another 20 + minutes.

Bon appetit
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Old 09-04-2005, 08:58 AM   #141
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Pappap's Grilled Chicken

1 cup peanut oil
2 cups water
1 ounce salt
1 cup vinegar
4 chicken halves

Mix all the ingredients in a spray botttle; shake well. Clean fat from chicken halves. Spray chicken with dressing, then place chicken on preheated grill. Spray chicken with dressing frequently during the cooking process. Turn often to prevent burning. Continue to spray and cook til liquids run clear and chicken is done. Serves: 4 to 8.
0 carbs.

Variation: you can infuse the oil with garlic or oregano but strain before using in spray bottle. I do the garlic infusion.
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Old 09-20-2005, 08:49 AM   #142
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Cinnamon's Slow Sticky Chicken

1 Tbs olive oil
1/2 tsp. brown sugar
1/2 tsp heat tolerant sugar substitute
1 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp sage
1/8 tsp thyme
3 - 4 lbs chicken pieces

Brush chicken with oil. Mix together spices and sugars. Coat chicken. Place chicken in a bag or glass baking dish. Refrigerate overnight. Bake uncovered at 250* for 5 hours.

Last edited by SweetCinnamon; 09-20-2005 at 08:50 AM..
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Old 10-01-2005, 08:14 PM   #143
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Caribbean Black Soybean Salsa

1 can black soybeans, drained
1 chopped Roma tomato
2-3 chopped green onions
1/2 yellow bell pepper, chopped
1 chopped Serrano or jalapeno pepper
juice and zest of one lime
handful chopped cilantro
1 tbsp evoo
1 tsp cumin
1 tsp black pepper
1/4 tsp cayenne pepper
1 tsp salt

Drain and rinse black soybeans. Chop all the vegetables and cilantro. Juice and zest the lime. In a large bowl, place all ingredients, mix to combine. Cover and allow to marinate for several hours before serving.

9.3 carbs 4.9 fiber 4.4 net carbs 84 calories 7.9 protein
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Old 10-01-2005, 08:28 PM   #144
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BBQ Baked Black Soybeans

2 (15oz cans) black soybeans
1 small onion
1 glove garlic
4 slices bacon
1/2 cup low carb tomato catsup
1 tbsp ThickinThin
1 tbsp tomato paste
1 tbsp red wine vinegar
1/2 tsp coarse salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tbsp Dijon mustard
6 packets Splenda

Peel and slice the onion; peel and mince the garlic. Dice 2 of the bacon slices. In a small bowl, whisk together the catsup, ThickinThin, tomato paste, vinegar, Splenda, mustard, salt and spices. Drain and rinse the beans. Place into ovenproof casserole, pour catsup mixture over the beans, add garlic, onion, and diced bacon, and stir to combine ingredients thoroughly. Lay the remaining bacon slices across the top of the beans and cook in 325 degree oven for at least 30 minutes. Finish under the broiler for 2-3 minutes to crisp the bacon, if desired. Serve immediately. Serves 6

13.8 total carbs 5.8 fiber 8 net carbs 194 calories 11.6 protein

*You can add a teaspoon of Liquid Smoke to give that smokey flavor if you wish.

** Thicken Thin not/starch is available at Netrition.

Last edited by Tyrone Bill; 10-01-2005 at 08:50 PM..
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Old 10-10-2005, 09:01 PM   #145
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I'm still looking for recipes that use other veggies as a sub for potatoes. This link has a litttle information about celeriac or celery root. It gives a few ideas in the small print under the description.

http://www.lowcarbluxury.com/notpotatoes.html

Last edited by Tyrone Bill; 10-10-2005 at 09:09 PM..
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Old 10-13-2005, 02:25 PM   #146
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Found this on my one of my searches for low carb recipes. It has become my Thanksgiving favorite dessert.

PUMPKIN PECAN CHEESECAKE

16oz cream cheese
6 eggs
1/2 cup s/f maple syrup
1 cup canned, unsweewened pumpkin
1 cup pecans chopped
3/8 tsp stevia
1 tsp cinnamon
1/4 tsp cloves

Topping:
1 cup pecan halves
1 cup s/f maple syrup


Preheat oven to 350 F. Combine all ingredients, except the topping, in a blender and blend until smooth. Pour into a deep dish pie pan that has been prepared with pam. Bake for 50-55 minutes or until the center is set. Remove from oven. Garnish with pecan halves and brush on syrup. Chill completely.
Serves 8

total effective carbs per cake is 38.75 per serving 4.84
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Old 10-24-2005, 06:20 PM   #147
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Fattouch Salad
From: Karl, Michigan, USA
Comments: Za'atar: a Middle East mixture of sumac, toasted sesame seeds and ground thyme.
Sumac: a Middle East brick-red to brown or crimson berry.
Servings: 4


Ingredients/ Preparation
3 cups [750 mL] chopped fresh assorted herbs [parsley, chives, coriander, dill, mint]
1 red pepper, diced
1 large or 2 small tomatoes, diced
2 tablespoons [30 mL] coarsely chopped assorted nuts, toasted [walnuts, pecans, pine nuts...]
1 tablespoon [15 mL] za'atar
2 tablespoons [30 mL] extra virgin olive oil
2 tablespoons [30 mL] fresh lemon juice
Salt
Freshly ground pepper
Sumac, for garnish
In a large bowl, toss together chopped assorted herbs, red pepper and tomato[es].
Sprinkle assorted chopped nuts and za'atar over top; drizzle on olive oil and lemon juice and toss.
Season with salt and peper to taste.
Serve over a bed of lettuce
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Old 11-05-2005, 03:15 AM   #148
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Slow Cooker Chili

Slow Cooker Chili
serves 4-5

1 pound lean ground beef
1/4 large onion, diced
1-1/2 teaspoons crushed red pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 (4 ounce) can mushroom pieces, drained
1 (28 ounce) can black soy beans with liquid
1 (6 ounce) can tomato paste
1 jalapeno chile pepper, diced
1 tablespoon crushed red pepper
1 tablespoon Splenda
tobasco sauce (to taste)
2 tablespoons A-1 sauce

In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, chili powder, garlic powder, and cayenne pepper. Drain off the fat, and place the mixture into a slow cooker.
Stir mushrooms, soy beans with liquid, tomato paste, jalapeno pepper, Splenda and A-1 sauce into the slow cooker. Season with hot sauce and more crushed red pepper.
Cover, and cook on Low for 4 to 5 hours.
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Old 11-09-2005, 02:24 AM   #149
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Pepperoni Stuffed Zucchini

1 medium zucchini
2 scallion chopped
8 slices pepperoni diced
1/4 cup grated Parmesan cheese


DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
Place the skillet over medium heat, and stir in scallion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
Bake in preheated oven for 12 minutes
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Old 11-09-2005, 04:24 PM   #150
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Pumpkin and Sausage Soup

Hi folks,

I just noticed that Kathy had asked for some suggestions for using Butternut Squash. This recipe calls for pumkin, but I think Butternut Squash would work just as well. You would need to pre-cook the squash and puree for this recipe. This recipe is from the shorties thread and orgianally posted by "Tuscan Girl".

PUMPKIN AND SAUSAGE SOUP*

12 ounce tube Jimmy Dean Hot sausage - I used Italian sausage this time
1/2 cup onion, minced
1 clove garlic, minced
1 tablespoon Italian Seasoning
1 cup fresh mushrooms, chopped (used the jar)
1- 15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
Add pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the heavy cream and water and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.
Serve.
__________________
Lamentations 3:22-23

"He has always been faithful to me; even when I was faithless, He never wavered. My life is testimony to His great mercy & love."
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