what's your current favorite concoction?

[hollyoak]

Originally Posted by Tish437

I have been toying with this idea all week: Shred some fresh cabbage, saute in olive oil or butter (maybe with some onion?), just enough whipping cream to coat, and voila. Has anyone tried anything like this?

This is delicious. The cabbage can be used as a base for a variety of meals. Variations I like include chicken strips, bacon, ground steak, prawns or any other seafood, garlic, bean shoots, onion, snow peas. The list is endless. A few drops of sesame oil & seeds. Another variation is toasted cumin seeds with a sprinkle of cinnamon. enjoy

[squeakie]

Check out this recipe: LowCarbFriends Recipes - Fried Cabbage 1 - Powered by ReviewPost

I've made this several times but I add sour cream. It is sooooo yummy. I'm sure cream cheese would be really nice too.

[scandalouslyglam]

THANK YOU to whoever posted the Hard Boiled eggs w/pepper and dipped in Mustard. OH MY GOD!!! Sooo delicious!! This has saved me from munching on Cheese (CARBY and SODIUM) and pepperoni (SODIUM AGAIN) It is filling and the flavor combination ROCKS! I do not know why I never thought of this. Delish!!

A new thing I have discovered..BANANA PEPPERS. They are great. Give a nice kick to salads. Not hot. yummy

[SugarFreeSheila]

I find I'm most satisfied with my turkey breast rollups when I just roast the darn thing myself. So, I've been roasting a turkey breast around every week and a half lately! With the cheddar and tomato slices I usually have with rollups, I've jazzed them up by using Nature's Peak Veggie Spreads. 1 total carb per tablespoon, and they're tart and full of flavor. My favorite is the Sun Dried Tomato, and I'll be trying the Basil Pesto next!

[Camogirlie]

Originally Posted by redtoile

Sugar Cookie tea and other Christmas teas were by Celestial Seasonings.
I checked their site a few months back and they will ship them to you.
IF, they still have them I mean.

Someone here said to add a drop of cream.
I usually use a tbs of french vanilla sugar free creamer to mine.

My goodness!! Im so buying some of that tea RIGHT NOW!! I remember seeing them in the stores around the holiday.. and i hesitated to much on buying them before they were gone.. But Sugar Cookie is my FAVORITE cookie.. i could eat them for days.. YUM!

[Tish437]

OK, I did the cabbage over the weekend. This is exactly what I did:

(Sauted half of a NY steak)

Remove, drained the drippings, but didn't wipe out the pan. Threw a pat of butter, then a mix of sliced cabbage and onions. Stir, cook, stir. Just a little bit of (unwhipped) whipped cream. Not enough for a sauce, just to coat a little. It was delicious. I'm going to make this a lot more this week, and might use some red cabbage too.

Squeakie, thanks for the link to the recipe, I will be trying that one as well. I'm curious what it's like with sour cream, rather than whipping cream.

[lowcarblulu]

Originally Posted by Tish437

I have been toying with this idea all week: Shred some fresh cabbage, saute in olive oil or butter (maybe with some onion?), just enough whipping cream to coat, and voila. Has anyone tried anything like this?

There's a great recipe in Molly Steven's cookbook about braising for pork chops with creamy cabbage and it's wonderful!

Basically, you brown pork chops in olive oil... then in the same pan you add butter, then mustard seeds, caraway seeds (heat until the mustard seeds start to pop)... add shredded cabbage, cook until wilted... add a little vermouth, cider vinegar and add the porkies back... cover and cook for about 20 minutes until porkies are done... take out chops, add cream to cabbage, cook the liquid down and OMG. I actually double the cabbage in this recipe it's that good.

Heavenly. I'll see if I can find a link to the recipe somewhere.

[lowcarblulu]

Found a paraphrase on Chowhound.com for the Pork chops w/ creamy cabbage recipe I mentioned above. Easy to skip the flour on the pork chops - just season well w/ salt & pepper before browning.

Well, you basically take 4 1-inch thick bone-in pork chops and lightly coat with seasoned flour...brown on both sides in a frying pan 3 Tbsp. olive oil, not cooking them through but just til a golden crust forms. Remove from pan, add 2 Tbsp. butter, then add 1 teaspoon of caraway seeds and 1 teaspoon mustard seeds; cook them til the mustard seeds start to pop. Add 2 sliced shallots to the pan, saute til shallots soften. Then add 1/2 small head of cabbage, shredded, to the pan, salt & pepper, saute over medium low heat til cabbage wilts, about 10 minutes. Then add 1/2 cup dry white wine or dry vermouth (I used a Chardonnay and enjoyed it with the finished meal as well) and let that simmer for 1 or 2 minutes, then add 2/3 cup water, 1 Tablespoon cider vinegar and 1 small chicken bouillion cube, and bring to a boil. Transfer chops back to the pan, nestling them in the cabbage mixture. (I spooned the liquid and cabbage over the chop too.) Reduce heat to simmer and cover tightly. Braise, turning chops once, for about 20 minutes. To finish, remove chops from pan and raise the heat to a boil; stir in 1/4 cup heavy cream and boil gently to thicken so that the cabbage is moist but not runny, about 5 minutes. Taste for salt & pepper. Spoon cabbage over chops and serve.

[Tish437]

Thanks Lulu! This looks great!

[lowcarblulu]

Originally Posted by Tish437

Thanks Lulu! This looks great!

You're welcome! Actually the cabbage is better than the pork chops in this recipe (but the pork flavors the sauce). I never use the water and bouillion cube - just use low sodium chicken broth instead. Works just as well, then I can adjust the seasoning to my taste.

[DwightSchrute]

I like to buy bags of frozen low carb veggies (chopped spinach, chopped broccoli, green beans, zucchini). Mix all together and put in freezer bags. When I want some soup, I grab about 1/2 cup of mixed veggies, some canned mushrooms, diced tomatoes, cole slaw mix and broth, season with basil and oregano and nuke a few minutes, sprinkle on some parmesan cheese. Makes the best soup.
I also use the veg mix for omelets and sides with dinner.

[Barbo]

Barbo's Scalloped Turnips
3-4 turnips, well peeled. (have to get the hard stuff off).
I then ran them through my Cuisinart blade for thin slicing.

First thing I put them into the pie pan and added low carb milk. plastic wrap
to cover and microwaved them until tender but not mushy.

Butter Pam sprayed a round pie pan. Layered turnips, butter, s&p. grated
Colby/Jack cheese, about 1 tbs. Carbquick, scattered throughout. Keep layering and topped with cheese. Add some heavy cream and bake 350 until done and nice and brown on top. They tasted like regular scalloped potatoes. We were very surprised with them.

[Terra2721]

Just started using Coconut oil, here is how I take it in the evenings, so I am not jazzed up on coffee before bed:
2 TB heavy Cream, 4 TB Water, 1 TB Coconut oil, 2 TB Davinci syrup (I use both vanilla and caramel). Very Rich and hits the spot!

[Dixie Barkley]

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[soon]

Dwight those are two excellent ideas thanks so much for sharing themm......

[Crink]

Originally Posted by aim in Fla*working

YUM!
How do you make it better other than slicing them thin and how in the HECK do you slice those babies thin?

Use a mandolin..... I got a wonderful one from Pampered Chef....free for having a party!


They are the pits to slice without a mandolin.

[jigglenomore]

Barbo, your turnip recipe sounds wonderful! Looking forward to trying this soon!

[Barbo]

I swear that I've always hated turnips and now they are my best friend.

My daughter made them last night and did a mash with cream cheese
and chives and we loved those too.

I think TURNIPS ARE A LOW CARB GALS BEST FRIEND!

[Shimmer]

Crumbled hamburger, cream cheese & wing sauce

coffee/cream/sf cinnamon dolce syrup

[Tweaker Geek]

Terra - do you heat that up or just drink it down cold? I keep trying to get more CO in but can't get myself to put it in my coffee - seems like it would be slimey to me. My best bet has been bark but I'm just not real big on eating that every day either.

[Tweaker Geek]

Barbo - are your turnips the round white ones with purple skin or the orangey rutabaga ones? Your recipe sounds really good - I love rutabagas and would like to try it with those. I made a scallop with them before but didn't pre-cook them - it took forever to cook and was still too underdone for my liking. I made mine a lot like yours except I added some chopped onion to it also.

[Terra2721]

Tweaker, I heat mine up for about 40 seconds to melt the chunk of oil. It isn't slimy, actually really creamy.

[mauitammy]

Lots of good ideas here.

[jacksmixedtape]

Lately I've been into peanut butter folded into sweetened whipped cream and frozen into an ice cream treat. Easy and yummy if you've got bad cravings for ice cream!

You've made turnips sounds very appealing, Barbo! I'll have to try them with cream cheese sometime soon.

[DBrown8614]

[quote=jacksmixedtape;10298070
My favorite concoction is shredded cabbage sauteed in coconut oil with peanut butter and sesame oil added to make a sauce. Break up some ground beef in there with a squeeze of lime, some soy sauce, red pepper, ginger, and some minced garlic for a quick faux asian meal![/QUOTE]

Wow Jack, this sounds fantastic! I will have to try this..... thank you!!

[pennylovesdarren]

YUMMY Jack!

[soon]

man DBrown do you look like Goldie Hawn one of my favs.

[LowCarbConvert]

That cabbage thing ("Crackslaw").

AND, now this may seem strange, take a bowl of Sour Cream, and add a little Splenda and a touch of vanilla.

My hubby eats it plain, like pudding.

[Wendalina]

subscribe - these ideas are FABULOUS! how can anyone ever tire of eating like this - oh yeah and the bo