Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 06-23-2008, 08:58 PM   #61
Major LCF Poster!
 
Alison Jean 71's Avatar
 
Join Date: Feb 2004
Location: CA
Posts: 2,439
Gallery: Alison Jean 71
Stats: 159/121/119 5'6" 40yrs
WOE: Atkins Maintenance
Start Date: January 3, 2004
Made this yesterday. I added some mushrooms also. Definitely a keeper. I like it better cooled or straight from the fridge.
Alison Jean 71 is offline   Reply With Quote

Sponsored Links
Old 06-23-2008, 09:04 PM   #62
KOO
Way too much time on my hands!
 
KOO's Avatar
 
Join Date: May 2007
Posts: 21,824
Gallery: KOO
Stats: Starting 183(2/06)now below....
WOE: Hcg 9/12/12...142.5/134/130
This sounds so good, I will have to give it a try.
KOO is offline   Reply With Quote
Old 06-24-2008, 06:29 AM   #63
Very Gabby LCF Member!!!
 
Join Date: Aug 2007
Posts: 4,348
Gallery: marymc
I want to try this too but I also prefer to use fresh spinach and I'm still a bit confused about how much fresh to use to equal the frozen package. On a Google I found the info below but I wonder if anyone has actually tried using the fresh and if so, how much did you use and did you chop and cook it down first?

Spinach Equivalents -

From Gourmet Sleuth:

4 cups leaves, 6 ounces
1lb fresh = 1 cup cooked
15 to 16 oz. can = 1 1/2 - 2 cups
10 oz bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry
10oz frozen = 1 1/2 cups cooked

From Cook's Thesaurus:
One pound fresh = 1 cup cooked = 5 ounces frozen
marymc is offline   Reply With Quote
Old 06-24-2008, 05:30 PM   #64
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 15,903
Gallery: pocahontas
I have 3 boxes of frozen spinach in the freezer! I am going to make this tomorrow and add some pancetta. Mmmmmmmmmmm, thanks!
pocahontas is offline   Reply With Quote
Old 06-24-2008, 05:48 PM   #65
Way too much time on my hands!
 
Mackenzie's Avatar
 
Join Date: Apr 2005
Posts: 14,427
Gallery: Mackenzie
WOE: Lower Carb
Start Date: Restart 9/13/05
I followed the original recipe and DH and I both loved it! A keeper!
Mackenzie is online now   Reply With Quote
Old 06-26-2008, 08:13 PM   #66
Very Gabby LCF Member!!!
 
Mada's Avatar
 
Join Date: Dec 2007
Location: Bismarck
Posts: 3,480
Gallery: Mada
Stats: 239/239/175
WOE: I ♥ Atkins, Eades & Taubes
Start Date: Every.single.meal.
subscribing


b/c I LOVES me some spinach! (And no one else in the house does so it's mine! All mine! Bwahahahah!)
Mada is offline   Reply With Quote
Old 06-27-2008, 05:39 AM   #67
Senior LCF Member
 
Laura in Arizona's Avatar
 
Join Date: Jun 2008
Location: Arizona
Posts: 501
Gallery: Laura in Arizona
WOE: Paleo/Protein Power
Start Date: June 6 2008
I made this last night - excellent! Thanks for posting the recipe. I used 3 eggs, the fresh parsley and a clove of garlic instead of garlic powder. I did put a thin slice of tomato and parm cheese on top but not the Pam. I made in an 8x8 glass pan and cooked about 25 minutes. I did not find it eggy at all. It was more dense than I thought it was going to be. I was thinking more like a quiche but it is not at all. I might make it with 4 eggs next time and experiment with other cheeses. This is a keeper recipe and makes an excellent side dish for my husband and me for 2 meals.
__________________
Learn from Yesterday...Live for Today...Hope for Tomorrow

34 pounds gone, 28.5 to go
Laura in Arizona is offline   Reply With Quote
Old 06-27-2008, 10:16 AM   #68
Zer
Big Yapper!!!!
 
Join Date: Dec 2007
Location: SoCal (N.San Diego)
Posts: 9,127
Gallery: Zer
Stats: 5'10"; 65; 508.7/_320.0_/199
WOE: Atkins: <5%Carb; J-UD/DD(<2798/560cals); 128ozH2O
Start Date: Got scale at 432.4(2/8/08); 376.8(2/8/09)
Follow Jake's post to find the thread that is bursting with bacon!
Quote:
Originally Posted by Jake View Post
BLT's in a bacon bowl.
Not sure how this bacon bowl is created - inside or outside a form - to crisp a bowl that can carry all sorts of fillings. Salads, eggs, chocolate-p'butter as a sweet treat. Not all at once, of course. I see this bacon bowl as a great way to eat anything! What about serving it filled with scoops of Spinach Pie? Yum!

Just visited NotMartha-dot-com to see more about creating deep and shallow bacon bowls. Found this hint:
Quote:
If you run bacon under cold water before frying, it won't shrink. I bet if you refrigerate or put the bacon cups in the freezer to get really cold before baking, it'll reduce shrinkage.
Also some notes on using Canadian bacon as a base to hold runny fillings, with a weave of bacon strips woven to create a basket effect. All formed by laying bacon OVER a form to bake until crisp. Wow!
Zer is offline   Reply With Quote
Old 06-27-2008, 12:04 PM   #69
Senior LCF Member
 
Lioness0455's Avatar
 
Join Date: Feb 2007
Posts: 266
Gallery: Lioness0455
Stats: 256.5/170/125
Start Date: 1/3/07
I use 8 to 12 oz fresh spinach, depending on the size of the bag I buy. I don't chop it or anything, but I do saute it a bit, until it wilts, so I can squeeze out as much water as possible. If I use the lesser amount, I generally add mushrooms to take up the slack. Since my bil doesn't like parmesan, sometimes I skip the tomato-parmesan topping and just top it with some more grated cheese instead.
Lioness0455 is offline   Reply With Quote
Old 06-27-2008, 12:49 PM   #70
Senior LCF Member
 
Laura in Arizona's Avatar
 
Join Date: Jun 2008
Location: Arizona
Posts: 501
Gallery: Laura in Arizona
WOE: Paleo/Protein Power
Start Date: June 6 2008
Quote:
Originally Posted by Lioness0455 View Post
I use 8 to 12 oz fresh spinach, depending on the size of the bag I buy. I don't chop it or anything, but I do saute it a bit, until it wilts, so I can squeeze out as much water as possible. If I use the lesser amount, I generally add mushrooms to take up the slack. Since my bil doesn't like parmesan, sometimes I skip the tomato-parmesan topping and just top it with some more grated cheese instead.
Thanks for the fresh food tip - I like to try to use foods as natural possible when I can. I also like to save time so not chopping sounds good to me. Also thanks for the mushroom tip. I would think you could saute them with the spinach to draw out some of the moisture - or do you mix them in later? Thanks!
Laura in Arizona is offline   Reply With Quote
Old 06-29-2008, 01:31 PM   #71
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
bump
rosethorns is offline   Reply With Quote
Old 06-29-2008, 06:50 PM   #72
Major LCF Poster!
 
LovesDivine's Avatar
 
Join Date: Sep 2006
Location: Tampa
Posts: 2,733
Gallery: LovesDivine
Stats: 175/175/145
Start Date: 2/4/2013 (restart again)
marking my spot! DH and I saw the pics and we are FOR sure gonna be loving this recipe!
LovesDivine is offline   Reply With Quote
Old 06-30-2008, 03:36 PM   #73
Senior LCF Member
 
Lioness0455's Avatar
 
Join Date: Feb 2007
Posts: 266
Gallery: Lioness0455
Stats: 256.5/170/125
Start Date: 1/3/07
Yes. That's what I do. Sautee them with the spinach.
Lioness0455 is offline   Reply With Quote
Old 06-30-2008, 03:37 PM   #74
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,411
Gallery: Nigel
Quote:
Originally Posted by Zer View Post
Follow Jake's post to find the thread that is bursting with bacon! Not sure how this bacon bowl is created - inside or outside a form - to crisp a bowl that can carry all sorts of fillings. Salads, eggs, chocolate-p'butter as a sweet treat. Not all at once, of course. I see this bacon bowl as a great way to eat anything! What about serving it filled with scoops of Spinach Pie? Yum!

Just visited NotMartha-dot-com to see more about creating deep and shallow bacon bowls. Found this hint: Also some notes on using Canadian bacon as a base to hold runny fillings, with a weave of bacon strips woven to create a basket effect. All formed by laying bacon OVER a form to bake until crisp. Wow!
Thanks for the info on this. I checked out the Not Martha website, but it sounds like a lot of trouble (3 hours)...I think I'll experiment with the microwave and see what I can do. I was also thinking maybe turkey bacon might work for this. If I have any of that, I'll test it too.

The spinach pie sounds great. I think I'll try it with broccoli--I'm not a spinach fan, but broccoli is always a great substitute.
Nigel is offline   Reply With Quote
Old 07-04-2008, 06:53 PM   #75
Major LCF Poster!
 
valf's Avatar
 
Join Date: Apr 2004
Posts: 2,356
Gallery: valf
Stats: 232/209/150
WOE: Atkins
Start Date: Restart 11/23/2007
Lowcarbchick - I made this tonight and added 1/4 tsp nutmeg. It was the bomb! Thank you!!
valf is offline   Reply With Quote
Old 07-05-2008, 04:20 PM   #76
Senior LCF Member
 
Crink's Avatar
 
Join Date: Feb 2003
Location: Northern CA
Posts: 596
Gallery: Crink
With all the zucchini floating around these summer days, I wonder if you could substitute grated zucchini for the spinach? I bet it would be great!

Thanks for the recipe!
Crink is offline   Reply With Quote
Old 11-17-2011, 08:47 PM   #77
Major LCF Poster!
 
kare30bear's Avatar
 
Join Date: Apr 2011
Location: California
Posts: 1,565
Gallery: kare30bear
Stats: 5' 3": 201(16/17)/137.4(5/6)/120(?)
WOE: LC/JUDDD (6/20/12)
Start Date: LC 3/7/11; restarted LC 4/30/12; JUDDD 6/20/12
Made this tonight for my side dish with dinner and it was great!! Thanks for the recipe, I will be making it again and again.
kare30bear is offline   Reply With Quote
Old 11-17-2011, 10:52 PM   #78
Senior LCF Member
 
EyeDoc's Avatar
 
Join Date: Oct 2011
Posts: 787
Gallery: EyeDoc
Stats: 122/107-109/108 5'1.5"
WOE: Mindful eating
Start Date: August 31, 2011 third time around
Subbing
EyeDoc is offline   Reply With Quote
Old 11-18-2011, 10:37 AM   #79
Senior LCF Member
 
Dmil's Avatar
 
Join Date: Aug 2011
Location: Ventura, Ca
Posts: 97
Gallery: Dmil
Stats: 330/240/195
WOE: LC 20 to 30 carbs daily
Start Date: June 2011
have to try this one.......
Dmil is offline   Reply With Quote
Old 11-18-2011, 11:38 AM   #80
Way too much time on my hands!
 
Mackenzie's Avatar
 
Join Date: Apr 2005
Posts: 14,427
Gallery: Mackenzie
WOE: Lower Carb
Start Date: Restart 9/13/05
I forgot all about this recipe! Thanks for bumping it up!
Mackenzie is online now   Reply With Quote
Old 11-18-2011, 05:05 PM   #81
Senior LCF Member
 
Kristi74's Avatar
 
Join Date: Nov 2011
Location: DFW
Posts: 74
Gallery: Kristi74
Stats: out of control/normal/ fit& happy
WOE: low carb
Start Date: 11/11/2011
Will have to try !
Kristi74 is offline   Reply With Quote
Old 11-19-2011, 09:28 AM   #82
Major LCF Poster!
 
Truffles's Avatar
 
Join Date: Aug 2011
Location: Mid-West, WI
Posts: 1,173
Gallery: Truffles
Stats: 142/125/128 JUDDD
WOE: LC&JUDDD
Start Date: 3/11 LC - 1/12 LC/JUDDD
Thanks for the bump I will have to try this soon!
Truffles is offline   Reply With Quote
Old 11-19-2011, 09:47 AM   #83
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,210
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
This looks very good! Don't want to hijack, but I do a similar dish with feta cheese and a little ground beef. Without the meat it makes a veggie side for Greek food or grilled beef or lamb.

Greek Spinach-Beef Pie


This comes out just as good as my traditional Spanakopitas, it just doesn't have the classic phyllo pastry. This is super easy and very flavorful. It can be done without meat just as a veggie side if you prefer. And look at the serving nutritionals!! Very healthy food, this. This dish is also suitable for Induction.

INGREDIENTS:

1 T. olive oil + 1 T. butter
2 oz. onion, chopped
12 oz. ground beef (or lamb)
10 oz. frozen chopped spinach (cooked per directions, strained & squeezed dry to make about 1 c.)
1/3 c. parsley, chopped
1 tsp. dried mint (or 2 T. fresh)
Dash each salt and black pepper
Pinch dried dill
1 oz. cream cheese
½ c. crumbled feta cheese, rinsed well in strainer
2 large eggs
1/4 c. heavy cream

DIRECTIONS: Preheat oven to 350º. Melt butter and add olive oil to medium non-stick skillet. Add onion and saute over medium heat until it begins to brown and caramelize. Add ground meat and cook until done. Lower heat and add spinach, herbs, spices and cheeses. Mash cheeses with back of spoon to blend well into meat mixture, stirring to blend well. In a small bowl, beat the eggs with the cream and drizzle it evenly over the meat mixture. Tilt pan to spread egg evenly over the top. Pop into 350º oven for about 20 minutes just until egg is set in the center. Serve with nice Greek salad.

NUTRITIONAL INFO: Makes 4 servings, each containing:
428.3 calories
31.9 g fat
4.95 g carbs
1.55 g fiber
3.4 g NET CARBS
30.38 g protein
656 mg sodium
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
My Facebook recipe page: http://www.facebook.com/buttonilowcarbrecipes
buttoni is online now   Reply With Quote
Old 11-19-2011, 10:01 AM   #84
Major LCF Poster!
 
Truffles's Avatar
 
Join Date: Aug 2011
Location: Mid-West, WI
Posts: 1,173
Gallery: Truffles
Stats: 142/125/128 JUDDD
WOE: LC&JUDDD
Start Date: 3/11 LC - 1/12 LC/JUDDD
That looks super good too!! I LOVE Feta!!
Truffles is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 07:43 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.