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Old 12-10-2007, 10:31 AM   #91
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A staple here is sausage and peppers. I use a bunch of hot Italian sausage and a bunch of mild or basil Italian sausage, a comparable amount of green, yellow, red, orange peppers and 1 medium onion. I make up a big batch of this stuff, we can eat it 3x a week.
I an not big on measurements, but I would say I use 2 packs of each type of sausage and 1 or 2 of each type of peppers. I also use a bag or 2 of Frozen 3 pepper blend in a pinch.
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Old 12-10-2007, 10:33 AM   #92
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Tonight is Chicken Cobb salad, It is printed on the back of the Wishbone brand Chunky Bleu Cheese salad dressing bottle.
Romaine, avacado, cherry tomatos, bacon bits, boiled egg, shredded cheddar cheese, grilled Chicken strips and Bleu cheese dressing.
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Old 12-11-2007, 02:12 PM   #93
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New side dish

This one is fantabulous! However, I was hoping for it to be even hotter, so next time I think I will add pepper flakes, cayenne or something else...

Hot Broccoli

1 c. broccoli
2 tbsp ranch dressing (I use Ken's Steakhouse, its got 1 g. per serving)
1 bloop of hot sauce (about 4-5 drops worth I think)
1/2 tsp garlic powder
1 tsp onion flakes
salt to taste
2 tbsp butter

Cook broccoli in pan with spices and butter in 1/2 c. water. Drain water throughly from broccoli and add in dressing and hot sauce. Stir to coat. Serves 1.

11 grams of carbs

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Last edited by gettinserious; 12-11-2007 at 02:16 PM..
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Old 12-11-2007, 03:39 PM   #94
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I found some popcorn flavours that I use on my cheese chips. Club House sour cream & onion is 2 carbs per 2 tsp and does not contain MSG. On 1 cheese slice I sprinkle about 1/2 tsp then cut into 12-16 squares. Pop it in the microwave on parchment paper and voila, 2 mins later I have sour cream & onion chips. The more powder the stronger the taste but even with a whole tsp per slice its still a great snack. Other flavours included BBQ, Ranch, all dressed, etc but most were slightly higher in carbs. Enjoy!
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Old 12-11-2007, 03:56 PM   #95
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This is tonights entree'

4 -6 grilled chicken breasts (I cook a big bag from costco at a time)
2 cans of best value aparagus
4 slices of american cheese (I love the Kirkland american cheese at Costco~It melts so well!)
1/2 stick of butter.

Drain asparagus, melt butter in skillet
add drained asparagus
~heat that up~
top w/ cheese slices and melt them in
add the breasts and cover until heated through.

about 5gms of carb per serving.
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Old 12-11-2007, 05:15 PM   #96
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Originally Posted by CurveControl View Post
(I love the Kirkland american cheese at Costco~It melts so well!)

Thanks for posting that, Molly.
I'll have to pick some up next time I'm there.

*Your recipe sounds good, too!
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Old 12-11-2007, 08:24 PM   #97
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Want Cheddar and Sour Cream? - Cheddar powder and sour cream mixed to a thick paste and added while first side is cooking. Simpler yet, would be if they have a sour cream powder, and they might... I have no clue.

.
I havent read thru the whole thread yet, but i just wanted to add, that i have a powder for popcorn that is sour cream and onion flavor, i will have to try that, i love me some s.c. and onion chips!
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Old 12-12-2007, 07:07 AM   #98
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Shelby- Thats even better.
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Old 12-12-2007, 07:13 AM   #99
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I'm on a ranch dressing and hot sauce kick. Don't ask, I have no idea. lol. Turning up the heat I guess.

On Fire Ranch Eggs

2 eggs
1 tbsp ranch dressing
1 oz cheddar cheese
7-8 drops hot sauce (hot as you prefer. Walmart brand is pretty tame)
salt and pepper to taste
1 tbsp butter

Scramble eggs, add salt and pepper. Cook in butter until close to preferred doneness. Add in ranch, cheddar cheese and hot sauce. Cook the mixture til eggs are done and everything is incorporated.

Variations: Veggies. I'm out, so none for me this time, or I would have added a sauteed onion as normal. As it stands though, the ranch and hot sauce kill the taste of the eggs.
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Old 12-12-2007, 12:43 PM   #100
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Got 3 recipes for you today. Guess the sky is finally falling! lol. These are only induction friendly if you are doing net carbs though. Sorry, flax is normally 9 grams of carbs per 3 tablespoons, but with 7 grams of fiber... So net they are 2 grams for 3 tbsp.

Induction FRIED (the REAL thing!)Chicken

Preheat skillet or fryer. Check for fryerness by sprinkling a bit of flax mix in the oil, if it bubbles nicely, its ready.

6 tbsp flax seeds, ground up (or 1 c. meal if you want to save time, golden is best for appearances otherwise your chicken will LOOK burned as you will see with mine, I only had regular)
1 egg, scrambled in a bowl
Chicken of choice (I used tenders) *see notes at bottom beforehand though*

All spices to taste for the following:
garlic powder
onion powder
chili powder
seasoned salt (beware of the sugars, try to find one without)
cayenne pepper (alot makes it hot )
salt and pepper
Parmesan for bulk

I used on average between 1-2 tbsp (yes that is right) of each powder, but then I mixed up 2 cups of flax mix to see what I could come up with.

Mix ground flax. spices and cheese in one bowl, then proceed.

Dip chicken (yes, it must be thawed for all the non cookers out there. lol) in egg, then coat with flax mix.

Fry in a deep fryer (or as us old southies do in a cast iron skillet, a stainless steel might work too, but not sure, I only used fryers and cast iron) until they float (about 3-4 minutes. If you are doing it in a pan, flip over halfway (about 2 minutes). Drain on a papertowel.

My favorite part about frying this way, no twangs of any kind and it takes that flaxy taste away! Enjoy.

4 net carbs for the whole recipe

*notes: The bigger the chicken, the more the fry time. A breast or bone in will probably take too long and burn the flax.*

**Double note: If you want crispy (this is like original recipe KFC, only dad's Kentucky style), you got to double dip before frying. I have not however, tested this theory with the flax mix. Maybe tomorrow. lol.

(The darkness of these pics is a combination of regular flax meal darkness and this blasted room. I have every light on and it still shows everything as dark that I take a pic of. lol. Maybe I ought to take a page out of Kevins book and use my digital. Just NOT in my kitchen. lol. I'm a MESSY cook!)


Last edited by gettinserious; 12-12-2007 at 01:11 PM..
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Old 12-12-2007, 01:08 PM   #101
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I was fooling around with the chicken mix trying to see if I could come up with a chip (AH NAH!), but I did come up with something better!

Induction friendly DONUTS (holes) Yep, the REAL deal!

6 tbsp flax seeds (golden is best for color mine is regular, so dark looking donuts)(1 c. meal)
1 egg
1/4 c. Davincis of choice (flavorings yum!)

Heat deep fryer or cast iron (maybe steel pan not sure, better ask an expert on that) of oil up so it bubbles when you sprinkle some flax in there. Drop by spoonfuls in for about 30 seconds to a minute, then flip to other side and give another 30 seconds. Pull out and drain on a paper towel. Top with whatever you want (splenda and cinnamon *note*or one of Kevins icings would be awesome, etc).

These are kind of cakey, so I'm going to continue to work with them over the coming months and see if I can replicate an actual fried donut.

*note: Cinnamon has 5 carbs per tablespoon, so watch that spice.

Depending on if you add any extras (icings, powdered donuts) it could be more and no longer induction friendly. Use caution, they are great without extras.

4 net carbs for the WHOLE thing. And it makes more than 2, these just didn't last long enough to put many on the plate. lol!


Last edited by gettinserious; 12-12-2007 at 01:24 PM..
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Old 12-12-2007, 04:16 PM   #102
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Maybe add some cream and baking powder to the donughts? Kind of like a minute mffin, but lighter, and fried.
Yum!
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Old 12-12-2007, 05:19 PM   #103
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These actually do taste like a minute muffin, but more donut like. And drier to the touch, yet moist inside. As I said, you can top them with icing. I think Kevinpa has some that are fairly low to no carb that will go wonderfully with these.

I was actually thinking buttermilk, but cream might do. Perhaps whipped? I'll have to work on it. I ground up extra seeds tonight and mixed some spices into it already. Apple pie w/ extra cloves (best spice on the planet!). SOOO yummy. I can't help but think though that they would be great with a nice glaze though.

I just don't have the money for all them fancy sweeteners and stuff. I will come up with something though.
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Old 12-12-2007, 06:28 PM   #104
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Try a pinch or two of nutmeg (if it's been around a while, more rather than less) you'll be amazed how doughnut this flavor is...

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Old 12-12-2007, 06:34 PM   #105
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I did have nutmeg in them from the apple pie spice. I'm not a big fan of that, so what was in there was enough I think.
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Old 12-12-2007, 06:35 PM   #106
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Pity. The delicacy of the nutmeg tends to be lost in with the other spices in an Apple Pie (or Pumpkin Pie) Spice blend...

Hardly anybody knows that nutmeg is the secret ingredient in cake donuts.

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Old 12-12-2007, 06:55 PM   #107
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hmmm, I don't have that as it were. I did enjoy the clove spice though.

I'm trying to make them pillowy and like a normal fried donut though (thinking long johns). As it is, they make perfect donut holes.

Cream was suggested and buttermilk was my thought, but I don't want either, because then it would take it from induction friendly to OWL levels of goodness.
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Old 12-12-2007, 06:59 PM   #108
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Hardly anybody knows that nutmeg is the secret ingredient in cake donuts.
Jude, I bet my DW is one of those "Hardly anybodys". She can tell if you set the nutmeg down on the same counter as a recipe I'm making.
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Old 12-12-2007, 07:19 PM   #109
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Jude, I bet my DW is one of those "Hardly anybodys". She can tell if you set the nutmeg down on the same counter as a recipe I'm making.
Is that a GOOD thing, Kevin? I mean, I hope she LIKES the stuff... Mace, too, has some interesting uses, both savory & sweet.

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Old 12-12-2007, 07:23 PM   #110
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No, I like it and she hates it. I have tried for years to sneak it past her to no avail.
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Old 12-12-2007, 09:13 PM   #111
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I hate it too and can detect it in anything. But thats strictly IMO.
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Old 12-13-2007, 12:26 AM   #112
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Wow...alot of good stuff here....Great idea to start this thread!
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Old 12-13-2007, 06:25 AM   #113
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For those of you with nutmeg haters, try buying an actual nutmeg nut and grinding it fresh. (I just grate a little using my microplane) After trying this, I no longer like the pre-ground stuff you buy in the little bottles. HUGE difference in taste.
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Old 12-13-2007, 06:35 AM   #114
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For those of you with nutmeg haters, try buying an actual nutmeg nut and grinding it fresh. (I just grate a little using my microplane) After trying this, I no longer like the pre-ground stuff you buy in the little bottles. HUGE difference in taste.
Been there, done that. It didn't fool my DW.
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Old 12-13-2007, 08:04 AM   #115
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What about the leavening? Baking powder wont increase carb count and may make a huge difference in density/texture.
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Old 12-13-2007, 08:50 AM   #116
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I actually have thought about it and even dreamed about it some (big L on my forehead I know... lol) and came to the conclusion that it needs to be yeast. That is the difference in those fried donuts. Those are yeast donuts. I'm not sure how carby yeast is.. gotta check my jar. Ok, good there are none. So that will work. I will get in there soon and experiment more, unless someone beats me to it. lol.
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Old 12-13-2007, 09:11 AM   #117
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I actually have thought about it and even dreamed about it some (big L on my forehead I know... lol) and came to the conclusion that it needs to be yeast. That is the difference in those fried donuts. Those are yeast donuts. I'm not sure how carby yeast is.. gotta check my jar. Ok, good there are none. So that will work. I will get in there soon and experiment more, unless someone beats me to it. lol.
Will yeast grow without sugar?
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Old 12-13-2007, 09:17 AM   #118
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Unless we can convince them to try ketosis, I don't think so.
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Old 12-13-2007, 09:20 AM   #119
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lol, I have no idea. Oh well, them cake ones are pretty great. As I said, add some of Kevins icings or glazes and they will be totally wicked. lol. I might try a chocolate/Davincis glaze and see what happens. My sad attempt at a vanilla one was just that. Sad. lol.
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Old 12-13-2007, 11:53 AM   #120
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Will yeast grow without sugar?

Nope-KevinPa uses a tsp of sugar in his bread recipes-carb count is minimal and the yeast need to sugar to feed on.
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