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Old 08-09-2013, 08:31 PM   #1321
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DianaFoot

You made a recipe for biscuits using BTF Mix.
They are in the oven. I ran out of HWC and used 1/2 buttermilk.
Cannot wait until they come out of that oven tonight.
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Old 08-09-2013, 09:39 PM   #1322
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Diana/Quiz

Your recipe for the biscuits is the BEST biscuit I have had on LC/GF

We loved loved loved them.

Now we must try to make them by the batch, either cut out or drop.
They browned on top and the bit of buttermilk gave them an edge.
Next time, using buttermilk, I shall try a pinch of soda.

Thanks Diana, we are so happy here to have a biscuit that we love!
Quizoid dear you are genius!.
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Old 08-13-2013, 06:14 AM   #1323
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Fried chicken! I first poached chicken thighs (skin on and bone in) and then let them cool for about 15 mins.. Then dunked them in a beaten egg, and then in crushed pork rinds and then in the fry pan with hot bacon fat for 2 minutes per side and voila! Served with sour cream, dijon mustard and sweetener as a dip. Really filled that desire for fried chicken!
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Old 08-13-2013, 03:59 PM   #1324
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Old 08-13-2013, 08:12 PM   #1325
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clacley, looks great! I am going to make it for dinner later this week.
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Old 08-14-2013, 05:46 AM   #1326
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Quote:
Originally Posted by clackley View Post
Fried chicken! I first poached chicken thighs (skin on and bone in) and then let them cool for about 15 mins.. Then dunked them in a beaten egg, and then in crushed pork rinds and then in the fry pan with hot bacon fat for 2 minutes per side and voila! Served with sour cream, dijon mustard and sweetener as a dip. Really filled that desire for fried chicken!
That looks great! I haven't heard of doing fried chicken by poaching first, then coating and frying, but it sounds intriguing? Was the chicken tender? Seems like it would be.
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Old 08-14-2013, 05:51 AM   #1327
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yes, very tender and juicy!
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Old 08-15-2013, 02:58 PM   #1328
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Ham and cheese on almond flour biscuits!



opened up



yumm-o



Here's the recipe again for anyone that needs it!

2 1/2 cups almond flour
1/4 stick really cold butter cut into chunks
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs

Combine the flour, powder, soda and salt..cut in the butter either with a pastry cutter or with a food processor. Stir in the eggs. It will be a very wet, sticky dough. Mound onto a piece of parchment paper and add just a bit of almond flour to the top to make it workable. Pat into a shape that's about 1 1/2 inch thick and use either a biscuit cutter, cookie cutter or glass to cut your desired shapes. Cook in a 350 degree oven. Start with 15 minutes and keep going until you reach your desired doneness.

you could also make these drop biscuits and save yourself a ton of time just by dropping onto a pan. I cooked mine on a silpat, but you can use parchment paper, a non stick pan or they may be ok without anything with all the butter in the recipe.
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Old 08-19-2013, 11:03 AM   #1329
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I stumbled across this forum by looking for ULC tasty soup ideas and this one I have made three times in the past month, all family members love it and each bowl comes out to being around 8 carbs give or take depending on what you add.. Like I add even more shredded cheese on top with some bacon crumbles... yummy!



Here is the link (to the past! 2010) and here is the recipe

Quote:
Originally Posted by Linny View Post
Creamy Chicken Divan Soup

2 tablespoons butter
1 medium-size sweet onion, chopped
1 garlic clove, chopped
1/4 teaspoon dried crushed red pepper
1 (48-oz.) container chicken broth
2 (12-oz.) packages fresh broccoli florets (about 12 cups)
1 (8-oz.) package cream cheese, cut into cubes
4 cups chopped cooked chicken
1 (8-oz.) block sharp Cheddar cheese, shredded
Salt and pepper to taste
Toasted slivered almonds (optional)

1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.

2. Process mixture with a handheld blender until smooth. Add chicken and shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately with almonds, if desired.

Note: If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.

Southern Living, OCTOBER 2010
An oldie but a goodies! A blast from the past...

Last edited by Spatz; 08-19-2013 at 11:06 AM..
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Old 08-19-2013, 03:55 PM   #1330
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^ UPDATE to my last post ^

I just made up a big stock pot full not ten minutes ago and added some celery, mushroom, cauliflower and cream. I also like to put some canned "chipotle peppers in adobo sauce" in it too and it adds a wonderful flavor.

This time I completely calculated and added the carbs in everything (82) and then measured out the volume when I was all done. (32 heaping ladles) For a two-ladle bowl (medium bowl size?) it came out to being about 5.5 net carbs (I didn't count fiber-carbs at all) and for a three-ladle bowl (filling that bowl to the brim with tasty soup..) it comes out to being about 8.2 net carbs.

So medium bowl - 5.5 net carbs.
Large bowl - 8.2 net carbs.
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Old 08-19-2013, 04:27 PM   #1331
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Quote:
Originally Posted by Spatz View Post
I stumbled across this forum by looking for ULC tasty soup ideas and this one I have made three times in the past month, all family members love it and each bowl comes out to being around 8 carbs give or take depending on what you add.. Like I add even more shredded cheese on top with some bacon crumbles... yummy!



Here is the link (to the past! 2010) and here is the recipe



An oldie but a goodies! A blast from the past...
Oh, that's a fabulous spin on this simple soup! Thank you for sharing.
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Old 08-20-2013, 05:33 PM   #1332
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Man, that looks good! I've copied the recipe, I can't believe I missed it the first time around, thanks for bringing this back to our attention.
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Old 08-24-2013, 11:20 AM   #1333
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Chioppino from the garden--tomatoes, onions, peppers, basil, and local NC seafood.

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Old 08-24-2013, 06:42 PM   #1334
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Oh, Diana, that looks lovely! I'm so envious of your local seafood. I so miss what I could get when we lived in Galveston. Didn't realize just how much I'd miss that when we retired in Central Texas (to get away from all those hurricanes)
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Old 08-24-2013, 09:30 PM   #1335
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I'm cheating a little bit when I say "local" because the ocean is 150 miles from here (that's where I grew up and had fish my daddy caught 2-3 times a week). But we have a little seafood mart here that's open Thurs-Sun that is run by a guy who deep sea fishes Monday-Wed and brings his fresh catch here to sell. The local high-end restaurants buy from him as well as the die-hard seafood lovers like us.
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Old 08-25-2013, 05:31 AM   #1336
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I am jealous of the fresh seafood too. Looks amazing!
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Old 08-25-2013, 12:56 PM   #1337
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I love salads, especially in the summertime. I've been cutting up the veggies and meats to keep on the ready and it makes it much easier to throw together a yummy lunch or light dinner. I cooked up some chicken and steak and then add whatever veggies I want in. I also made some hard boiled eggs because I'm liking them in my salads lately.

Here's a couple of salads I've eaten this past week.

Click on pic to enlarge
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Old 08-25-2013, 02:50 PM   #1338
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Originally Posted by Ginaaaaaa View Post
I love salads, especially in the summertime. I've been cutting up the veggies and meats to keep on the ready and it makes it much easier to throw together a yummy lunch or light dinner. I cooked up some chicken and steak and then add whatever veggies I want in. I also made some hard boiled eggs because I'm liking them in my salads lately.

Here's a couple of salads I've eaten this past week.

Click on pic to enlarge
They look beautiful. Thanks for sharing. Nice colors
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Old 08-25-2013, 04:41 PM   #1339
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gorgeous salads, Gina--you have inspired me!
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Old 08-25-2013, 05:02 PM   #1340
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Hey Spatz
I just made the soup you posted and it's delicious.
Thanks for sharing

SOUP
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Old 09-14-2013, 11:58 AM   #1341
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It tastes as good as it looks!! Love low carbing Italian favorites. Amazing!

On a side note: my daughter is getting me a spice rack for my birthday!! I get very frustrated when I have to dig through to find the ones I want to use. I can't wait to get it! to me LOL
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Old 09-15-2013, 08:45 AM   #1342
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Looks fantastic Gina and happy birthday!

Here is my latest sushi (California rolls) made with shirataki rice.
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Old 11-03-2013, 04:28 PM   #1343
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Breakfast for supper? Oh yes I did!

I was totally stuffed after eating this!
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Old 01-18-2014, 02:20 PM   #1344
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Hash looks yummy, Gina.

I'm glad you posted something today because just this morning I was thinking "I wonder where Gina's been, I haven't seen any posts from her lately". You must have known I was thinking about you, were your ears burning?
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Old 01-18-2014, 03:57 PM   #1345
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Awwww thanks for thinking about me!

I guess I have been kind of MIA. I haven't really been doing much baking, and I do try to pop in once in a while to see what I've missed. It warms my heart to know that I am thought about when I'm away. It's a good thing too because we are having a snow storm here in Maine..brrrr

Have you made any Yummy's lately?
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Old 01-19-2014, 12:46 AM   #1346
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Originally Posted by Phos4us View Post
Caramelized Macadamia And Pecan Squares

WANT!
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Old 01-19-2014, 07:33 PM   #1347
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Awwww thanks for thinking about me!

I guess I have been kind of MIA. I haven't really been doing much baking, and I do try to pop in once in a while to see what I've missed. It warms my heart to know that I am thought about when I'm away. It's a good thing too because we are having a snow storm here in Maine..brrrr

Have you made any Yummy's lately?
I'm in Maine too and we did get snow, my driveway had to be plowed. I'll need to do some shoveling tomorrow. I guess the temperature is going to drop too, cold week coming up!

Actually, yes, I cooked today. I made your cheesecake recipe but I used Carolyn's (alldayidreamaboutfood) brownie crust. It's still resting in the oven, I'll probably leave it overnight. I made a blueberry sauce to go on it because I bought a pint of blueberries yesterday on sale and didn't have any special plans for them. I also made some chicken enchiladas and a spinach, mushroom and bacon quiche.
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Old 01-19-2014, 07:36 PM   #1348
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Coletteygirl - those look sinful!! I'm going to have to go look up the recipe.
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Old 01-20-2014, 11:05 AM   #1349
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I'm in Maine too and we did get snow, my driveway had to be plowed. I'll need to do some shoveling tomorrow. I guess the temperature is going to drop too, cold week coming up!

Actually, yes, I cooked today. I made your cheesecake recipe but I used Carolyn's (alldayidreamaboutfood) brownie crust. It's still resting in the oven, I'll probably leave it overnight. I made a blueberry sauce to go on it because I bought a pint of blueberries yesterday on sale and didn't have any special plans for them. I also made some chicken enchiladas and a spinach, mushroom and bacon quiche.
Wow, I didn't know you lived here too, I'm in Southern Maine. It's 37 today and the rest of the week lows of 10 yikes!! That's maine for ya! lol

I love blueberry anything but especially cheesecake, and the brownie crust sounds scrumptious. Everything sounds so good!! Let me know if you need any help devouring all that yumminess!!
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Old 01-20-2014, 03:44 PM   #1350
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I'm more central Maine. I am not looking forward to the low temps they're predicting!

Come on up, I'd love to share!
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