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obiwan9962
New member
yesGymgurl said:
i am a chef
and i teach cooking also
ty
yummy culinary experimentation for ckd
- Thread starter obiwan9962
- Start date
i am a chef
and i teach cooking also
ty
obiwan9962
New member
a great sauce for salmon chicken pork beef or shrimp
1/2 cup roasted peppers (canned or homemade)
1/4 cup white wine
1 cup heavy cream
bring to a boil
turn down heat and simmer to 1 cup
puree
season with salt and freshly ground pepper
1/2 cup roasted peppers (canned or homemade)
1/4 cup white wine
1 cup heavy cream
bring to a boil
turn down heat and simmer to 1 cup
puree
season with salt and freshly ground pepper
obiwan9962
New member
Asian shrimp salad
1/2 pound bay/baby shrimp
1/4 cup red onions, diced
1/4 cup celery. diced
1/4 cup red pepper, diced
1/4 waterchestnuts, sliced
1/4 slivered almonds, toasted
1/4 cup bean sprouts
1/4 cup green beans, boiled 1 minute and cooled
1 small sweet potato, diced and boiled 5 minutes and cooled
1 tablespoon seasame oil
1 tablespoon lo sodium soy
1 cup mayo
1+ teaspoon siraccha (opt)
combine all and serve on a bed of chopped romaine
combine
1/2 pound bay/baby shrimp
1/4 cup red onions, diced
1/4 cup celery. diced
1/4 cup red pepper, diced
1/4 waterchestnuts, sliced
1/4 slivered almonds, toasted
1/4 cup bean sprouts
1/4 cup green beans, boiled 1 minute and cooled
1 small sweet potato, diced and boiled 5 minutes and cooled
1 tablespoon seasame oil
1 tablespoon lo sodium soy
1 cup mayo
1+ teaspoon siraccha (opt)
combine all and serve on a bed of chopped romaine
combine
obiwan9962
New member
Spanish shrimp pasta
1/2 pound shrimp, peeled and cleaned
4 cloves garlic, chopped
1/4 cup green stuffed olives, rough chopped
1/4 cup red peppers, sliced
1 cup tomatoes, chopped (canned is fine)
1/2 cup good olive oil
1/2 cup artichoke hearts, chopped
1+ tsp chili flakes
saute shrimp and garlic in olive oil til shrimp starts turning pink
add rest of ingedients
cook til shrimp is done and rest of ingredients are hot through
serve over keto pasta
or spinach for a salad
can also use chicken, pork or fresh tuna chunks
1/2 pound shrimp, peeled and cleaned
4 cloves garlic, chopped
1/4 cup green stuffed olives, rough chopped
1/4 cup red peppers, sliced
1 cup tomatoes, chopped (canned is fine)
1/2 cup good olive oil
1/2 cup artichoke hearts, chopped
1+ tsp chili flakes
saute shrimp and garlic in olive oil til shrimp starts turning pink
add rest of ingedients
cook til shrimp is done and rest of ingredients are hot through
serve over keto pasta
or spinach for a salad
can also use chicken, pork or fresh tuna chunks
obiwan9962
New member
chicken cacciatore
1 whole chicken, cut up
1 small onion, diced
1 bell pepper, red or green, diced
1/2 pound mushrooms, sliced
2 cans whole tomatoes
1 tablespoon fresh rosemary
1 teaspoon dried oregano
4 tablespoon olive oil
2 tablespoon chopped garlic
12 calamata olive, pitted and chopped
salt and freshly ground black pepper
1/2 cup dry red wine
1 cup low sodium beef or chicken boullion
couple dashes fav hot sauce
brown chicken in olive oil
add onions, peppers and mushrooms and sautee til softened
add rest of ingredients and then bake 20-30 minutes
1 whole chicken, cut up
1 small onion, diced
1 bell pepper, red or green, diced
1/2 pound mushrooms, sliced
2 cans whole tomatoes
1 tablespoon fresh rosemary
1 teaspoon dried oregano
4 tablespoon olive oil
2 tablespoon chopped garlic
12 calamata olive, pitted and chopped
salt and freshly ground black pepper
1/2 cup dry red wine
1 cup low sodium beef or chicken boullion
couple dashes fav hot sauce
brown chicken in olive oil
add onions, peppers and mushrooms and sautee til softened
add rest of ingredients and then bake 20-30 minutes
obiwan9962
New member
chinese steamed chicken
1 whole chicken, cut in pieces
2 tablespoon ginger, finely chopped
6 green onions, cut into 4 pieces each
1 tsp white pepper
steam on a plate 30-40 minutes no need to really worry about over cooking
serve with soy, sesame oil and a pinch of 5 spice powder
can add sliced sweet potatoes and/or broccoli last 5 minutes of steaming
1 whole chicken, cut in pieces
2 tablespoon ginger, finely chopped
6 green onions, cut into 4 pieces each
1 tsp white pepper
steam on a plate 30-40 minutes no need to really worry about over cooking
serve with soy, sesame oil and a pinch of 5 spice powder
can add sliced sweet potatoes and/or broccoli last 5 minutes of steaming
obiwan9962
New member
can also do this for fish only steam 10-12 minutesobiwan9962 said:
obiwan9962
New member
damn!
my vegetarian christmas cooking class last night was a huge hit
but damn veggie gurls are stick thin
i like slim but not waif
my vegetarian christmas cooking class last night was a huge hit
but damn veggie gurls are stick thin
i like slim but not waif
obiwan9962
New member
tuna, avocado and cheddar quesadilla
3 lo carb tortilla
combine:
1 can of tuna
2 ounces mayo
4 ounces sharp (old) cheddar, shredded
2 tablespoon salsa (hot, or your choice)
1 avocado, diced
2 tbsp green onions, chopped
2 tbsp canned green chilis
1 tsp jalapeno, diced (opt)
1 tsp cilantro, chopped
layer between the tortillas
making a stack
brown in alittle olive oil over medium heat for 3-5 minutes perside
til cheese is melted
cut into 6 and enjoy
3 lo carb tortilla
combine:
1 can of tuna
2 ounces mayo
4 ounces sharp (old) cheddar, shredded
2 tablespoon salsa (hot, or your choice)
1 avocado, diced
2 tbsp green onions, chopped
2 tbsp canned green chilis
1 tsp jalapeno, diced (opt)
1 tsp cilantro, chopped
layer between the tortillas
making a stack
brown in alittle olive oil over medium heat for 3-5 minutes perside
til cheese is melted
cut into 6 and enjoy
Last edited:
obiwan9962
New member
tandoori chicken
1 chicken, cut in pieces
1/4 cup tandoori spice (Patak's is awesome)
1/4 cup yoghurt
juice 1 lime
2 tbsp olive oil
2 packets splenda
1 tablespoon cilantro, chopped
combine well and marinated overnight
the longer the better
grill/bbq/roast at high temp
23-35 minutes
serve on romaine and tomato salad
1 chicken, cut in pieces
1/4 cup tandoori spice (Patak's is awesome)
1/4 cup yoghurt
juice 1 lime
2 tbsp olive oil
2 packets splenda
1 tablespoon cilantro, chopped
combine well and marinated overnight
the longer the better
grill/bbq/roast at high temp
23-35 minutes
serve on romaine and tomato salad
obiwan9962
New member
i take it you likeckenny56 said:
if you do please k me
i am worth it
obiwan9962
New member
can sub salmon, shrimp or pork in thisobiwan9962 said:
had shrimp tonight damn!!!!!!!!!!!!!!!!!
obiwan9962
New member
cuban black bean soup
this is a variation traditionally without meat but i find chicken and pork work well with it
2 cans black beans, drained and rinsed well
1/2 cup olive oil
1 pound pork butt or chicken
2 cups water
1/2 cup red wine vinegar
1/2 orange juice (traditionally sour/fermented oj is used)
1 green bell pepper, chopped
1 yellow onion, chopped
2 stalks celery
4 tbsp cumin
2 tsp dried oregano
1 can whole tomates
1/2 cup green stuffed olives
1/4 cup soy (or salt)
lots of freshly ground black pepper
sautee meat in olive oil a few minutes
add veggies and saute 5 mins
then rest of ingredients
let simmer in crock pot an hour
or on stovetop 30 mins
this is a variation traditionally without meat but i find chicken and pork work well with it
2 cans black beans, drained and rinsed well
1/2 cup olive oil
1 pound pork butt or chicken
2 cups water
1/2 cup red wine vinegar
1/2 orange juice (traditionally sour/fermented oj is used)
1 green bell pepper, chopped
1 yellow onion, chopped
2 stalks celery
4 tbsp cumin
2 tsp dried oregano
1 can whole tomates
1/2 cup green stuffed olives
1/4 cup soy (or salt)
lots of freshly ground black pepper
sautee meat in olive oil a few minutes
add veggies and saute 5 mins
then rest of ingredients
let simmer in crock pot an hour
or on stovetop 30 mins
obiwan9962
New member
obiwan9962 said:
that should be salt to taste peeps
sorry if any tried it and added 1/4 cup salt
obiwan9962
New member
my favourite sushi item
i love the spicy tuna gunboats
the one where the nori is wrapped around a oval of rice and the tuna fills the top
dr atkins said a small amount of short grained rice is okay
and that is typically the rice used by sushi professionals
i have made the filling and just wrapped it in nori or lettuce leaves and here it is
4 ounces fresh sushi grade tuna
2 tsp Thai red curry (or more......lol)
2 tbsp green onions, chopped
1 tsp soy sauce
1/4 cup mayonnaise
finely chopped the tuna on a very clean cutting board ( you could use a meat grinder or food processor)
combine with rest of ingredients and combine well
let sit 5 minutes and proceed to wrap in nori or lettuce leaf
i love the spicy tuna gunboats
the one where the nori is wrapped around a oval of rice and the tuna fills the top
dr atkins said a small amount of short grained rice is okay
and that is typically the rice used by sushi professionals
i have made the filling and just wrapped it in nori or lettuce leaves and here it is
4 ounces fresh sushi grade tuna
2 tsp Thai red curry (or more......lol)
2 tbsp green onions, chopped
1 tsp soy sauce
1/4 cup mayonnaise
finely chopped the tuna on a very clean cutting board ( you could use a meat grinder or food processor)
combine with rest of ingredients and combine well
let sit 5 minutes and proceed to wrap in nori or lettuce leaf
obiwan9962
New member
roasted turkey breast
(my xxxmas dinner)
one large turkey breast, bone in and skin on (lots more flavour this way) make sure it is fully THAWED
1 cup mushrooms (any kind)
1/2 red onion, sliced
1/4 red pepper, diced fine
1 stalk celery, diced fine
1 cup spinach, washed and let drip dry
4 tablespoon olive oil
1 tsp poultry seasoning
2 branches fresh thyme
2 tablespoon soy sauce
1/4 cup flax meal
2 tablespoon sesame seeds
saute veggies excpet spinach in 3 tbsp olive oil til soft and tender
add sesame seeds sautee one minute
add spinach and sautee til wilted
add flax and soy
let cool til you are able to handle it
stuff under skin of the turkey
brush with olive oil
grind lots of black pepper
sprinkle with a touch of nutmeg and sea salt (not much)
roast at 350F skin side down for 30 minutes
and then turn over to crisp skin and cook til done
allow 15-18 minutes per pound
(my xxxmas dinner)
one large turkey breast, bone in and skin on (lots more flavour this way) make sure it is fully THAWED
1 cup mushrooms (any kind)
1/2 red onion, sliced
1/4 red pepper, diced fine
1 stalk celery, diced fine
1 cup spinach, washed and let drip dry
4 tablespoon olive oil
1 tsp poultry seasoning
2 branches fresh thyme
2 tablespoon soy sauce
1/4 cup flax meal
2 tablespoon sesame seeds
saute veggies excpet spinach in 3 tbsp olive oil til soft and tender
add sesame seeds sautee one minute
add spinach and sautee til wilted
add flax and soy
let cool til you are able to handle it
stuff under skin of the turkey
brush with olive oil
grind lots of black pepper
sprinkle with a touch of nutmeg and sea salt (not much)
roast at 350F skin side down for 30 minutes
and then turn over to crisp skin and cook til done
allow 15-18 minutes per pound
obiwan9962
New member
south chinese tacos
(no....no south chineses were harmed for this recipe)
a dish my mum used to make in the summer for us
1/2 pound ground beef
1/4 pound ground pork
1/4 pound raw shrimp, chopped (opt)
1/4 cup mushrooms, chopped fine (she used dried black mushrooms aka shiitake)
1 ounce ham, diced (opt)
2 tablespoon peanut oil (or canola/sunflower)
1/4 cup green onions, chopped
2 cloves garlic, chopped
2 tablespoon ginger, chopped
1 small can waterchestnuts, finely chopped
1/4 cup toasted unsalted peanuts, chopped
2 tsp lo sodium soy
2 tsp sesame oil
1/4 tsp white pepper or red chili flakes
1/2 packet splenda
8 large lettuce leaves
brown meats, shrimp, ham and veggies in in peanut oil
add rest of ingredients and saute til all meat is done
drain excess grease
add seasonings
serve wrapped in lettuce leaves
(no....no south chineses were harmed for this recipe)
a dish my mum used to make in the summer for us
1/2 pound ground beef
1/4 pound ground pork
1/4 pound raw shrimp, chopped (opt)
1/4 cup mushrooms, chopped fine (she used dried black mushrooms aka shiitake)
1 ounce ham, diced (opt)
2 tablespoon peanut oil (or canola/sunflower)
1/4 cup green onions, chopped
2 cloves garlic, chopped
2 tablespoon ginger, chopped
1 small can waterchestnuts, finely chopped
1/4 cup toasted unsalted peanuts, chopped
2 tsp lo sodium soy
2 tsp sesame oil
1/4 tsp white pepper or red chili flakes
1/2 packet splenda
8 large lettuce leaves
brown meats, shrimp, ham and veggies in in peanut oil
add rest of ingredients and saute til all meat is done
drain excess grease
add seasonings
serve wrapped in lettuce leaves
obiwan9962
New member
hmmmmmmm yum
braised beef shortribs
1 pound beef short ribs
1/2 yellow onion, diced
2 stalks celery, diced
2 tablespookn garlic, chopped
1 pound mushrooms
1 can crushed tomatoes
1/2 cup madiera (or brandy or sherry or red wine)
1 tsp dried thyme leaves
1 sprig fresh rosemary
2 bay leaves
water to cover
1/2 cup dijon mustard
brown ribs in 375 F oven
sautee onions and celery til tender
add garlic and mushrooms
transfer ribs and veggies to slow cooker
add rest of ingredients
and enough water to cover all
simmer for about 2 hours
til nice and tender
season with sea salt and lots of freshly ground black pepper
remove bay leaves before eating
this recipe can also be used for lamb shanks or osso bucco (sliced veal leg)...just adjust the time for tenderness
braised beef shortribs
1 pound beef short ribs
1/2 yellow onion, diced
2 stalks celery, diced
2 tablespookn garlic, chopped
1 pound mushrooms
1 can crushed tomatoes
1/2 cup madiera (or brandy or sherry or red wine)
1 tsp dried thyme leaves
1 sprig fresh rosemary
2 bay leaves
water to cover
1/2 cup dijon mustard
brown ribs in 375 F oven
sautee onions and celery til tender
add garlic and mushrooms
transfer ribs and veggies to slow cooker
add rest of ingredients
and enough water to cover all
simmer for about 2 hours
til nice and tender
season with sea salt and lots of freshly ground black pepper
remove bay leaves before eating
this recipe can also be used for lamb shanks or osso bucco (sliced veal leg)...just adjust the time for tenderness
obiwan9962
New member
slow cookers are great things for active/busy people
start the dish put it on low and in a few hours when you return it is done
i some times start a dish befor bed and put it on simmer (mine has simmer lo and high)
and let it go all night
make sure the pieces of meat are fairly chunky and not lil strips or you will have shredded meat
hmmm that gives me another idea
start the dish put it on low and in a few hours when you return it is done
i some times start a dish befor bed and put it on simmer (mine has simmer lo and high)
and let it go all night
make sure the pieces of meat are fairly chunky and not lil strips or you will have shredded meat
hmmm that gives me another idea
obiwan9962
New member
"bbq'd" beef brisket
a two pound chunk of beef brisket ( about half the size of your slow cooker)
1 yellow onion, sliced thin
1/2 cup red wine vinegar
2 cans tomato puree
2 tablespoon garlic, chopped
2 tablespoon worchestershire sauce
2 tablespoon soy sauce
2 tablespoon paprika
2 tablespoon dry mustard
2 tablespoon liquid smoke ( i like the hickory)
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon curry powder
pinch cinnamon
couple dashes hot sauce (or more)
1 sprig rosemary
1/2 cup splenda
lots of freshly ground black pepper
cook overnight (6-8 hours) on simmer
test for tenderness
if it can be shredded it is done
season with salt
serve in lettuce leaves or lo carb tortillas with alittle cheddar cheese and more hot sauce if wanted
can substitute pork butt
just as tasty
a two pound chunk of beef brisket ( about half the size of your slow cooker)
1 yellow onion, sliced thin
1/2 cup red wine vinegar
2 cans tomato puree
2 tablespoon garlic, chopped
2 tablespoon worchestershire sauce
2 tablespoon soy sauce
2 tablespoon paprika
2 tablespoon dry mustard
2 tablespoon liquid smoke ( i like the hickory)
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon curry powder
pinch cinnamon
couple dashes hot sauce (or more)
1 sprig rosemary
1/2 cup splenda
lots of freshly ground black pepper
cook overnight (6-8 hours) on simmer
test for tenderness
if it can be shredded it is done
season with salt
serve in lettuce leaves or lo carb tortillas with alittle cheddar cheese and more hot sauce if wanted
can substitute pork butt
just as tasty
obiwan9962
New member
frittata
basically a baked omelette
the fillings can change but this is my fav:
2 tablespoon unsalted butter
6 eggs
2 ounces smoked salmon
2 ounces baby shrimp, thawed and drained
2 ounces crabmeat, drained
2 tablespoon chives, chopped
2 tablespoon mascarpone (or cream cheese)
2 tablespoon sour cream
salt and pepper to taste
melt the butter in a non stick pan over medium heat
whip eggs til well blended
pour into non stick pan
and with a rubber spatula move the egg around abit to bring the cooked surface into the middle (makes it cook faster)
add seafood , chives and mascarpone
season with salt and pepper
stir again once to incorporate
stick in a 350 F oven for 12-15 minutes til bake through
top with sour cream before serving
basically a baked omelette
the fillings can change but this is my fav:
2 tablespoon unsalted butter
6 eggs
2 ounces smoked salmon
2 ounces baby shrimp, thawed and drained
2 ounces crabmeat, drained
2 tablespoon chives, chopped
2 tablespoon mascarpone (or cream cheese)
2 tablespoon sour cream
salt and pepper to taste
melt the butter in a non stick pan over medium heat
whip eggs til well blended
pour into non stick pan
and with a rubber spatula move the egg around abit to bring the cooked surface into the middle (makes it cook faster)
add seafood , chives and mascarpone
season with salt and pepper
stir again once to incorporate
stick in a 350 F oven for 12-15 minutes til bake through
top with sour cream before serving
obiwan9962
New member
strada
an italian new years treat
6 eggs, beaten
2 tablespoon heavy cream
4 slices keto bread (or rye or soy bread)
6 breakfast sausage (be sure to get a brand that those not contain breadcrumbs)
salt and freshly ground pepper to taste
keto maple syrup
brown sausage and cut int small pieces
combine eggs and cream
season with salt and pepper
spray a ovenproof dish with fav non stick spray
layer bread and sausage into dish
pour eggs over
let sit 10 minutes
bake at 350F for 25-30 minutes til golden brown and puffed up
let sit a few minutes
serve topped with keto maple syrup
an italian new years treat
6 eggs, beaten
2 tablespoon heavy cream
4 slices keto bread (or rye or soy bread)
6 breakfast sausage (be sure to get a brand that those not contain breadcrumbs)
salt and freshly ground pepper to taste
keto maple syrup
brown sausage and cut int small pieces
combine eggs and cream
season with salt and pepper
spray a ovenproof dish with fav non stick spray
layer bread and sausage into dish
pour eggs over
let sit 10 minutes
bake at 350F for 25-30 minutes til golden brown and puffed up
let sit a few minutes
serve topped with keto maple syrup
J
jenscats5
Guest
Obi -- Oh man, gotta try the strata...but....
could I use skim milk instead of cream?
could I use wheat bread?
Or I could just experiment & find out myself.......LOL
could I use skim milk instead of cream?
could I use wheat bread?
Or I could just experiment & find out myself.......LOL
obiwan9962
New member
yes you can make whatever mods you wantjenscats5 said:
realize i am gearing this to ckd cut/atkins weight loss
obiwan9962
New member
best of wishes in the new year for all my friends and supporters
for the doubters
oh well
your loss
for the doubters
oh well
your loss
obiwan9962
New member
jenz
how did you like the strata?
not posting many recipes right now
experimenting
trying out my own smoked salmon
how did you like the strata?
not posting many recipes right now
experimenting
trying out my own smoked salmon
J
jenscats5
Guest
Hey, Obi, I was going to make it for breakfast today but slept in, so I'll let you know how it turns out when I do. I'm going to also try it with meatless sausage.
obiwan9962
New member
loma linda brand makes a great meatless sausage
ate it lots while i was vegan
also look for 7th day adventist cookbooks they are veggies
ate it lots while i was vegan
also look for 7th day adventist cookbooks they are veggies
obiwan9962
New member
braised short ribs
1 pound beef short ribs
2 tablespoon olive oil
1 pound mushrooms, sliced thick
1/2 cup onions, diced
2 tablespoon garlic, chopped
1 can whole tomatoes
1 cup red wine
1 cup lo sodium broth
2 sprigs fresh rosemary
salt and pepper to taste
brown ribs in olive oil
add onions and brown
add garlic and mushrooms
then tomatoes, liquids and seasonings
let simmer an hour til tender
1 pound beef short ribs
2 tablespoon olive oil
1 pound mushrooms, sliced thick
1/2 cup onions, diced
2 tablespoon garlic, chopped
1 can whole tomatoes
1 cup red wine
1 cup lo sodium broth
2 sprigs fresh rosemary
salt and pepper to taste
brown ribs in olive oil
add onions and brown
add garlic and mushrooms
then tomatoes, liquids and seasonings
let simmer an hour til tender
obiwan9962
New member
anyone have specific recipes they are looking for?
obiwan9962
New member
stirfried salmon and veggies
A>
1 pound salmon, cubed 1 x 1 inch
2 tablespoon ginger, minced
2 tablespoon garlic, minced
2 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tsp ground white pepper
1 tablespoon sake (opt)
B>
1/4 cup peanut oil
1/4 cup red onion, sliced
1/4 red pepper, sliced
1/4 cup celery, sliced
1/4 cup mushrooms, sliced
1 can waterchestnuts, sliced
1 cup snow peas
1 cup chinese spinach (or regular spinach)
1/4 cup lily buds, soaked in warm water (opt ...found in chinatown.....hight in fiber)
C>
2 tablespoon soy sauce
1/4 cup low sodium broth
1 tablespoon rice wine vinegar, unseasoned
1 teaspoon chili paste (or more according to taste)
2 tablespoon peanut butter
1 tablespoon sesame oil
2 tablespoon sesame seeds
combine all of A and marinate 15 minutes
combine C and set aside
place peanut oil in hot wok, then salmon stirfry 3 minutes
add onions, celery and peppers and stirfry 3 minutes
add mushrooms stirfry another 3 minutes
add rest of B and C
turn off heat and gently combined til sauce is hot and peanut butter has thickened sauce to nice consistency
great on slices of roasted sweet potato
A>
1 pound salmon, cubed 1 x 1 inch
2 tablespoon ginger, minced
2 tablespoon garlic, minced
2 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tsp ground white pepper
1 tablespoon sake (opt)
B>
1/4 cup peanut oil
1/4 cup red onion, sliced
1/4 red pepper, sliced
1/4 cup celery, sliced
1/4 cup mushrooms, sliced
1 can waterchestnuts, sliced
1 cup snow peas
1 cup chinese spinach (or regular spinach)
1/4 cup lily buds, soaked in warm water (opt ...found in chinatown.....hight in fiber)
C>
2 tablespoon soy sauce
1/4 cup low sodium broth
1 tablespoon rice wine vinegar, unseasoned
1 teaspoon chili paste (or more according to taste)
2 tablespoon peanut butter
1 tablespoon sesame oil
2 tablespoon sesame seeds
combine all of A and marinate 15 minutes
combine C and set aside
place peanut oil in hot wok, then salmon stirfry 3 minutes
add onions, celery and peppers and stirfry 3 minutes
add mushrooms stirfry another 3 minutes
add rest of B and C
turn off heat and gently combined til sauce is hot and peanut butter has thickened sauce to nice consistency
great on slices of roasted sweet potato
obiwan9962
New member
after seeing a page sent by a bud i came up with something new for brekkie
1/4 cup oat/wheat bran
1/4 cup flax meal
1 cup hot water
pinch salt
2 tablespoon heavy crea
1 tablespoon walnuts, chopped
2 tablespoon toasted peanut oil
3 tablespoon splenda
combine bran, flax meal and hot water in a large microwave bowl
nuke on high for 2 minutes
add rest of ingedients and stir well
was damn good!
1/4 cup oat/wheat bran
1/4 cup flax meal
1 cup hot water
pinch salt
2 tablespoon heavy crea
1 tablespoon walnuts, chopped
2 tablespoon toasted peanut oil
3 tablespoon splenda
combine bran, flax meal and hot water in a large microwave bowl
nuke on high for 2 minutes
add rest of ingedients and stir well
was damn good!
J
jenscats5
Guest
Obi -- making the strata right now. Didn't have any milk or cream, so am doing without. Looks yummy even uncooked!!
obiwan9962
New member
let me know how you like it
J
jenscats5
Guest
Obi -- the strata was awesome!! Loved it!
obiwan9962
New member
always glad to be of servicejenscats5 said:
obiwan9962
New member
bought some swiss chard for first time
here is what i did with it
4 slices bacon
1 pound ground beef
1 onion, sliced
4 cloves garlic, chopped
2 tablespoon olive oil
4 cups swiss chard, washed, dried and chopped
salt and pepper to taste
juice one lemon
brown bacon and onion in olive oil
add ground beef and brown
drain fat
add garlic and cook a few minutes
add chard and cook til wilted
season with salt pepper and lemon juice
here is what i did with it
4 slices bacon
1 pound ground beef
1 onion, sliced
4 cloves garlic, chopped
2 tablespoon olive oil
4 cups swiss chard, washed, dried and chopped
salt and pepper to taste
juice one lemon
brown bacon and onion in olive oil
add ground beef and brown
drain fat
add garlic and cook a few minutes
add chard and cook til wilted
season with salt pepper and lemon juice
obiwan9962
New member
found some lo carb bread that did not run 8 bucks
finally a sandwich again
my first sandwich in 6 months
was
grilled chicken breast
crispy spicy pancetta
swiss cheese
roasted peppers
whole romaine leaves
and homemade chilpotle mayonnaise
damn it was good
think tomorrow's will be grilled sirloin
finally a sandwich again
my first sandwich in 6 months
was
grilled chicken breast
crispy spicy pancetta
swiss cheese
roasted peppers
whole romaine leaves
and homemade chilpotle mayonnaise
damn it was good
think tomorrow's will be grilled sirloin
obiwan9962
New member
hi des
farm boy has lo carb bread
<10 grams carb per 2 slices
4 bucks a loaf
farm boy has lo carb bread
<10 grams carb per 2 slices
4 bucks a loaf
obiwan9962
New member
k
this recipe is a SIN!
"pasta" alfredo
your choice of noodles:
1 large zucchini cut in strips with a vegetable peeler, leave raw
or
1 cup spaghetti squash, cooked and shredded
or
1 cup keto pasta
now for the sauce:
1 cup heavy cream (35-40%)
4 ounces whole unsalted butter
large pinch nutmeg
2 cloves garlic, minced
1/2 cup real grated parmesan
add first 4 ingredients in a sauce pan and reduce by half
so to about 2/3 cup
add parm and mix well with rubber spatula
add to choice of pasta and toss well
if that does not deserve karma i don't know what does
this recipe is a SIN!
"pasta" alfredo
your choice of noodles:
1 large zucchini cut in strips with a vegetable peeler, leave raw
or
1 cup spaghetti squash, cooked and shredded
or
1 cup keto pasta
now for the sauce:
1 cup heavy cream (35-40%)
4 ounces whole unsalted butter
large pinch nutmeg
2 cloves garlic, minced
1/2 cup real grated parmesan
add first 4 ingredients in a sauce pan and reduce by half
so to about 2/3 cup
add parm and mix well with rubber spatula
add to choice of pasta and toss well
if that does not deserve karma i don't know what does
obiwan9962
New member
now for TOTAL DECADENCE
pasta carbonara
to above recipe add 4 slices crips crumbled bacon
a tablespoon of bacon fat
and lots i mean lots of freshly ground black pepper
optional
add one egg yolk at end and mix in quickly before tossing with "pasta"
pasta carbonara
to above recipe add 4 slices crips crumbled bacon
a tablespoon of bacon fat
and lots i mean lots of freshly ground black pepper
optional
add one egg yolk at end and mix in quickly before tossing with "pasta"
obiwan9962
New member
another "pasta" sauce
and this one is great hot or cold
puttanesca
4 ounces good olive oil
4 cloves garlic, sliced thin
2 anchovy filets
1 cup chopped tomatoes (fresh or canned)
8 kalamata olives, pitted and cut in pieces
1 tsp capers
1/2 teaspoon chili flakes (more if brave)
1 tablespoon fresh basil, chopped
pinch dried oregano
several grinds of fresh black pepper
NO SALT
over med-low heat gently caramelize the garlic
add all rest of ingredients but herbs and bring to a boil
add herbs and pepper and remove from heat
serve tossed with fav pasta substitute
sprinkle with fresh parm
great cold during the summer months
and this one is great hot or cold
puttanesca
4 ounces good olive oil
4 cloves garlic, sliced thin
2 anchovy filets
1 cup chopped tomatoes (fresh or canned)
8 kalamata olives, pitted and cut in pieces
1 tsp capers
1/2 teaspoon chili flakes (more if brave)
1 tablespoon fresh basil, chopped
pinch dried oregano
several grinds of fresh black pepper
NO SALT
over med-low heat gently caramelize the garlic
add all rest of ingredients but herbs and bring to a boil
add herbs and pepper and remove from heat
serve tossed with fav pasta substitute
sprinkle with fresh parm
great cold during the summer months
obiwan9962
New member
made a frittata using grilled lamb, spinach and brie instead of seafood and mascarpone
obiwan9962 said:
obiwan9962
New member
BEER CAN CHICKEN
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 16 ounce can beer
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm over your favourite salad
Makes 4
For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 16 ounce can beer
To make the rub: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm over your favourite salad
Makes 4
Obi you have a CKD baby back rib recipe kicking around?
obiwan9962
New member
qt>
1 side baby back ribs
water to cover
1/2 cup salt
rub:
1 tablespoon paprika
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dry mustard
1 tsp cumin
1 tsp curry powder
1 tsp black pepper
1/2 tsp clove
1/2 tsp coriander
1/2 tsp cardomum
1/2 tsp ginger
1/2 tsp allspice
sauce (opt):
1 small can tomato paste
1/4 cup red wine vinegar
1/4 cup splenda
2 tablespoon dijon
1 tsp liquid smoke (hickory is good)
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon
using a fork pull the skin off the back of the ribs (or using a knife make tiny slits in the skin
soak the rib in water and salt overnight or for 4 hours (this will make it juicy and moist)
pat dry and rub with dry spices and let sit an hour or more
bake at 300 for an hour or bbq over indirect coals for 40 minutes
brush with sauce (opt)
1 side baby back ribs
water to cover
1/2 cup salt
rub:
1 tablespoon paprika
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dry mustard
1 tsp cumin
1 tsp curry powder
1 tsp black pepper
1/2 tsp clove
1/2 tsp coriander
1/2 tsp cardomum
1/2 tsp ginger
1/2 tsp allspice
sauce (opt):
1 small can tomato paste
1/4 cup red wine vinegar
1/4 cup splenda
2 tablespoon dijon
1 tsp liquid smoke (hickory is good)
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon
using a fork pull the skin off the back of the ribs (or using a knife make tiny slits in the skin
soak the rib in water and salt overnight or for 4 hours (this will make it juicy and moist)
pat dry and rub with dry spices and let sit an hour or more
bake at 300 for an hour or bbq over indirect coals for 40 minutes
brush with sauce (opt)
Thanks
Must spread karma before you hit Obiwan.
Must spread karma before you hit Obiwan.
obiwan9962
New member
never a prob sweetiesuperqt4u2nv said:Thanks
Must spread karma before you hit Obiwan.
obiwan9962
New member
great breakfast dish...traditionally using corned beef (you still can if you don't have a sodium prob) and left over roasted potatoes
guess what i used sweet potatoes
beef hash
1 cup left over roasted beef, diced
1/4 cup onion, diced
1/4 cup mixed peppers, diced
1/4 cup celery, diced
1 cup left over roasted sweet potato, diced
1 sprig rosemary
1 tablespoon olive oil
salt and pepper to taste
2 tablespoon olive oil
combine all and cook over medium heat in a cast iron or non stick pan with the 2 tablespoons of olive oil
serve with poached or fried eggs and cheddar, gruyere or parmesan cheese
guess what i used sweet potatoes
beef hash
1 cup left over roasted beef, diced
1/4 cup onion, diced
1/4 cup mixed peppers, diced
1/4 cup celery, diced
1 cup left over roasted sweet potato, diced
1 sprig rosemary
1 tablespoon olive oil
salt and pepper to taste
2 tablespoon olive oil
combine all and cook over medium heat in a cast iron or non stick pan with the 2 tablespoons of olive oil
serve with poached or fried eggs and cheddar, gruyere or parmesan cheese
obiwan9962
New member
the hash recipe can be done with chicken turkey ham essentially any firm meat
obiwan9962
New member
did this today substituting grilled chicken, spinach, artichoke hearts and swiss cheese instead
obiwan9962 said:
obiwan9962
New member
had this dish back in New Orleans a few years back
it was fucking fantastic
i thought i was going to have a heart attack
2 tablespoon butter
4 cloves garlic, chopped
1/2 pound shrimp
1/2 pound andouille sausage (or any hot sausage i love chorizo)
1/2 cup cream
1/4 cup brandy
1/4 cup green onions
sautee garlic in butter
add andouille, brandy and cream cook over medium heat for 10 minutes or til reduced by half
add shrimp and simmer til shrimp are done (pink and opague)
toss in green onions last minute and enjoy
please note salt and pepper are not necessary but if you need feel free
it was fucking fantastic
i thought i was going to have a heart attack
2 tablespoon butter
4 cloves garlic, chopped
1/2 pound shrimp
1/2 pound andouille sausage (or any hot sausage i love chorizo)
1/2 cup cream
1/4 cup brandy
1/4 cup green onions
sautee garlic in butter
add andouille, brandy and cream cook over medium heat for 10 minutes or til reduced by half
add shrimp and simmer til shrimp are done (pink and opague)
toss in green onions last minute and enjoy
please note salt and pepper are not necessary but if you need feel free
obiwan9962
New member
shrimp pinwheels
1 lo carb tortilla
3 tablespoons cream cheese
1 tablespoon mayonnaise
4 ounces small shrimp
4 sundried tomato pieces, softened in warm water and chopped
1 teaspoon cilantro leaves, chopped
1 teaspoon horseradish, prepared or fresh grated
couple leaves romaine lettuce
combine mayo and cream cheese in food processor
add shrimp, sundried tomatoes, horseradish and cilantro and pulse a few times till combined
spread on tortilla all the way to the edges
place romaine leaves on one edge of tortilla and then roll up
looks great especially with romaine sticking out of the ends
tastes even better
1 lo carb tortilla
3 tablespoons cream cheese
1 tablespoon mayonnaise
4 ounces small shrimp
4 sundried tomato pieces, softened in warm water and chopped
1 teaspoon cilantro leaves, chopped
1 teaspoon horseradish, prepared or fresh grated
couple leaves romaine lettuce
combine mayo and cream cheese in food processor
add shrimp, sundried tomatoes, horseradish and cilantro and pulse a few times till combined
spread on tortilla all the way to the edges
place romaine leaves on one edge of tortilla and then roll up
looks great especially with romaine sticking out of the ends
tastes even better
obiwan9962
New member
roasted turkey wrap
1 lo carb tortilla
3 tablespoons cream cheese
1 tablespoon mayonnaise
4 ounces left over roasted turkey (or chicken, pork, beef)
shaved red onions (however much you'd like)
chopped tomatoes (however much you'd like)
1 teaspoon Dijon mustard
1 teaspoon horseradish, prepared or fresh grated
couple leaves romaine lettuce
combine mayo, Dijon, horseradish and cream cheese in food processor
spread on tortilla all the way to the edges
place romaine leaves on one edge of tortilla top with meat, onions and tomatoes and then roll up
can make this into a pinwheel if you thinly slice the meats and tomatoes and spread em over the tortilla
1 lo carb tortilla
3 tablespoons cream cheese
1 tablespoon mayonnaise
4 ounces left over roasted turkey (or chicken, pork, beef)
shaved red onions (however much you'd like)
chopped tomatoes (however much you'd like)
1 teaspoon Dijon mustard
1 teaspoon horseradish, prepared or fresh grated
couple leaves romaine lettuce
combine mayo, Dijon, horseradish and cream cheese in food processor
spread on tortilla all the way to the edges
place romaine leaves on one edge of tortilla top with meat, onions and tomatoes and then roll up
can make this into a pinwheel if you thinly slice the meats and tomatoes and spread em over the tortilla
obiwan9962
New member
kids love pinwheels!
J
jenscats5
Guest
Pinwheels are awesome!! They also are a great tidbit to bring with you to a party if you need to bring a dish......
Another yummy option is to follow Obi's recipe but leave off the veggies & meats but add cheese.....spread the cream cheese mixture on the tortilla, sprinkle with cheese & chopped canned chilis.....roll up, slice & dip in salsa....Mmmmmmmmmm....Good party food....
Another yummy option is to follow Obi's recipe but leave off the veggies & meats but add cheese.....spread the cream cheese mixture on the tortilla, sprinkle with cheese & chopped canned chilis.....roll up, slice & dip in salsa....Mmmmmmmmmm....Good party food....
obiwan9962
New member
yes those are tastyjenscats5 said:
i think they are call annojitos in spanish
damn alittle smoked salmon would be bang on also!
obiwan9962
New member
been on a salad kick lately
today's salad
4 tablespoon whole butter
4 oz mushrooms, sliced
2 cups of fav lettuce
2 oz brie, cubed
4 strips bacon, crisp and chopped
2 stalks green onions
2 tablespoon pinenuts
2 oz red peppers
1 ounce sherry vinegar (or any other vinegar)
melt butter and let brown
add mushrooms and cook til done
combine all other ingredients and add mushrooms and butter
grind lots of black pepper and salt to taste
pretty simple and tasty
today's salad
4 tablespoon whole butter
4 oz mushrooms, sliced
2 cups of fav lettuce
2 oz brie, cubed
4 strips bacon, crisp and chopped
2 stalks green onions
2 tablespoon pinenuts
2 oz red peppers
1 ounce sherry vinegar (or any other vinegar)
melt butter and let brown
add mushrooms and cook til done
combine all other ingredients and add mushrooms and butter
grind lots of black pepper and salt to taste
pretty simple and tasty
obiwan9962
New member
Hot Almond Cereal
1 cup flax meal
1 cup ground raw almonds
1/2 cup oat bran
1 1/4 cups wheat bran
1 cup vanilla-flavoured whey protein powder*
Combine all ingredients in an airtight container and store in the fridge
To make a bowl of cereal, put 1/2 cup of mixture in a bowl and add 3/4 cup of boiling water, stir and let sit for a few minutes before eating.
Can add splenda and cream to taste
*can be different flavours, my fav chocolate but raspberry would be a nice change
1 cup flax meal
1 cup ground raw almonds
1/2 cup oat bran
1 1/4 cups wheat bran
1 cup vanilla-flavoured whey protein powder*
Combine all ingredients in an airtight container and store in the fridge
To make a bowl of cereal, put 1/2 cup of mixture in a bowl and add 3/4 cup of boiling water, stir and let sit for a few minutes before eating.
Can add splenda and cream to taste
*can be different flavours, my fav chocolate but raspberry would be a nice change
obiwan9962
New member
1 cup dried shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
2 tablespoon olive oil
1/2 cup red onion, diced
1/2 cup celery, diced
1/4 cup dry sherry
2 tablespoons chopped fresh parsley
Salt or natural soy sauce to taste
2 bay leaves
1/2 cup finely chopped walnuts or pecans
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Sautee onions and celery in olive oil till translucent then add shiitakes.
3. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
4. Add the bay leaves, sherry and sauteed veggies. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
5. Cook til tender and all the liquid is absorbed.
6. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
2 1/2 cups water, approximately
1 cup wild rice
2 tablespoon olive oil
1/2 cup red onion, diced
1/2 cup celery, diced
1/4 cup dry sherry
2 tablespoons chopped fresh parsley
Salt or natural soy sauce to taste
2 bay leaves
1/2 cup finely chopped walnuts or pecans
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Sautee onions and celery in olive oil till translucent then add shiitakes.
3. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
4. Add the bay leaves, sherry and sauteed veggies. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
5. Cook til tender and all the liquid is absorbed.
6. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
obiwan9962
New member
read through my postsJKurz1 said:
there are some for frittatas
and something called a strada
also chinese scrambled eggs
if you are looking for something specific let me know
i will respond after my doubleshift today
obiwan9962
New member
frittata
basically a baked omelette
the fillings can change but this is my fav:
2 tablespoon unsalted butter
6 eggs
2 ounces smoked salmon
2 ounces baby shrimp, thawed and drained
2 ounces crabmeat, drained
2 tablespoon chives, chopped
2 tablespoon mascarpone (or cream cheese)
2 tablespoon sour cream
salt and pepper to taste
melt the butter in a non stick pan over medium heat
whip eggs til well blended
pour into non stick pan
and with a rubber spatula move the egg around abit to bring the cooked surface into the middle (makes it cook faster)
add seafood , chives and mascarpone
season with salt and pepper
stir again once to incorporate
stick in a 350 F oven for 12-15 minutes til bake through
top with sour cream before serving
variations: grilled chicken, spinach, artichoke hearts and swiss cheese
grilled lamb, spinach and brie instead of seafood and mascarpone
basically a baked omelette
the fillings can change but this is my fav:
2 tablespoon unsalted butter
6 eggs
2 ounces smoked salmon
2 ounces baby shrimp, thawed and drained
2 ounces crabmeat, drained
2 tablespoon chives, chopped
2 tablespoon mascarpone (or cream cheese)
2 tablespoon sour cream
salt and pepper to taste
melt the butter in a non stick pan over medium heat
whip eggs til well blended
pour into non stick pan
and with a rubber spatula move the egg around abit to bring the cooked surface into the middle (makes it cook faster)
add seafood , chives and mascarpone
season with salt and pepper
stir again once to incorporate
stick in a 350 F oven for 12-15 minutes til bake through
top with sour cream before serving
variations: grilled chicken, spinach, artichoke hearts and swiss cheese
grilled lamb, spinach and brie instead of seafood and mascarpone
obiwan9962
New member
strada
an italian new years treat
6 eggs, beaten
2 tablespoon heavy cream
4 slices keto bread (or rye or soy bread)
6 breakfast sausage (be sure to get a brand that those not contain breadcrumbs)
salt and freshly ground pepper to taste
keto maple syrup
brown sausage and cut int small pieces
combine eggs and cream
season with salt and pepper
spray a ovenproof dish with fav non stick spray
layer bread and sausage into dish
pour eggs over
let sit 10 minutes
bake at 350F for 25-30 minutes til golden brown and puffed up
let sit a few minutes
serve topped with keto maple syrup
Online!
an italian new years treat
6 eggs, beaten
2 tablespoon heavy cream
4 slices keto bread (or rye or soy bread)
6 breakfast sausage (be sure to get a brand that those not contain breadcrumbs)
salt and freshly ground pepper to taste
keto maple syrup
brown sausage and cut int small pieces
combine eggs and cream
season with salt and pepper
spray a ovenproof dish with fav non stick spray
layer bread and sausage into dish
pour eggs over
let sit 10 minutes
bake at 350F for 25-30 minutes til golden brown and puffed up
let sit a few minutes
serve topped with keto maple syrup
Online!
obiwan9962
New member
jkurz1 those are recent ones
if you need more take a second and read through the pages
you may get other inspirations
if you need more take a second and read through the pages
you may get other inspirations
J
jenscats5
Guest
JKurz -- try the strata -- I did & it was excellent!! A great way to have your eggs in the am & it's not the same ol eggs either.....
obiwan9962
New member
Chocolate cheesecake with almond crust
Unsweetened Chocolate Squares (I use Baker's)
8 ounce cream cheese
6 packets of Splenda
Lemon juice
Vanilla extract
Heavy Whipping Cream
1 cup ground almonds
Spray bottom of pan with nonstick spray and press in ground almonds
Take cream cheese out of fridge and let it sit out and reach room temperture (or microwave for 25 seconds)
In a bowl, pour 1 cup heavy whipping cream and 6 packets of Splenda and blend together (handheld blender). When it starts to thicken, add 1 teaspoon vanilla extract and 1 teaspoon lemon juice or to your taste, blend a bit more.
Take unsweetened chocolate squares (you can use half square if you'd like) and add a tablespoon of butter and put in microwave for 1 minute.
Mix chocolate until it is smooth.
Add chocolate and cream cheese to whipping cream and blend until thick.
Chill for 1 hour or overnight
Unsweetened Chocolate Squares (I use Baker's)
8 ounce cream cheese
6 packets of Splenda
Lemon juice
Vanilla extract
Heavy Whipping Cream
1 cup ground almonds
Spray bottom of pan with nonstick spray and press in ground almonds
Take cream cheese out of fridge and let it sit out and reach room temperture (or microwave for 25 seconds)
In a bowl, pour 1 cup heavy whipping cream and 6 packets of Splenda and blend together (handheld blender). When it starts to thicken, add 1 teaspoon vanilla extract and 1 teaspoon lemon juice or to your taste, blend a bit more.
Take unsweetened chocolate squares (you can use half square if you'd like) and add a tablespoon of butter and put in microwave for 1 minute.
Mix chocolate until it is smooth.
Add chocolate and cream cheese to whipping cream and blend until thick.
Chill for 1 hour or overnight
obiwan9962
New member
actually i noticed that after i posted the recipeChefWide said:
but as a dip for raw veggies it offsets i guess
still hummous if very healthy
obiwan9962
New member
thanx i willChefWide said:
Big ups for your smooth cauliflower and curry soup suggestions: I have been a serious cauli and curry combo addict and its great to see another afficionado.
I know this will sound a bit out of left field: but try using some very mild madras stile yellow curry, just enough to perfume, not quite enough to effect the finish of the cauli, and add a massive spoon of caviar and a an equally loving spoon of creme fraiche.... the cauli/curry and caviar combination is sublime. Just be sure to pass the soup through a chinois before the caviar thing, the consistency is a little troubling if its not perfect-smooth.
I know this will sound a bit out of left field: but try using some very mild madras stile yellow curry, just enough to perfume, not quite enough to effect the finish of the cauli, and add a massive spoon of caviar and a an equally loving spoon of creme fraiche.... the cauli/curry and caviar combination is sublime. Just be sure to pass the soup through a chinois before the caviar thing, the consistency is a little troubling if its not perfect-smooth.
obiwan9962
New member
thanks broChefWide said:
ya i have tried that combo before but not sure most or the elitists were into caviar but we'll see now
obiwan9962
New member
lucky baastarrrrrrdChefWide said:
obiwan9962
New member
taste is subjectiveJKurz1 said:
i cook and design dishes myself would eat and are designed to my taste
if you wish to lower the fat in my recipes feel free
lo fat cheeses
egg whites
leaner meats
feel free and taste as you make it if you want to try something else
or say you don't have basil but have oregano go for it
cook for yourself
you'll enjoy it more
obiwan9962
New member
i encourage everyone to use my recipes as guidelines
these are to my tastes
perhaps you like something different in flavour profiles
if so then change it
you are cooking for yourself peeps not me
these are to my tastes
perhaps you like something different in flavour profiles
if so then change it
you are cooking for yourself peeps not me
obiwan9962
New member
deviled eggs with caviar, horseradish and chives
4 large eggs
2 tablespoons regular or low-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon finely chopped chives or green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon salmon caviar or any caviar (optional)
Instructions
Place eggs in a single layer in a saucepan and cover with cold water.
Use enough water so that there's about an inch covering the tops of the eggs. Cover the pan and bring to a boil over high heat. Let boil for 6 minutes, then remove from heat and let eggs cook in the hot water for another 10 minutes.
Drain, then run cold water until completely cooled.
To remove shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells.
Cut the eggs in half lengthwise and place the yolks in a small mixing bowl.
Mash, adding the mayonnaise and mustard, until a smooth paste forms.
Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and top with caviar (optional).
Serve at room chilled.
4 large eggs
2 tablespoons regular or low-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon finely chopped chives or green onions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon salmon caviar or any caviar (optional)
Instructions
Place eggs in a single layer in a saucepan and cover with cold water.
Use enough water so that there's about an inch covering the tops of the eggs. Cover the pan and bring to a boil over high heat. Let boil for 6 minutes, then remove from heat and let eggs cook in the hot water for another 10 minutes.
Drain, then run cold water until completely cooled.
To remove shells, gently tap the eggs all over on a hard surface, roll the eggs between your hands, then peel away the shells.
Cut the eggs in half lengthwise and place the yolks in a small mixing bowl.
Mash, adding the mayonnaise and mustard, until a smooth paste forms.
Stir in horseradish, scallions, salt, and pepper. Using a teaspoon, stuff the egg cavities with the yolk mixture and top with caviar (optional).
Serve at room chilled.
obiwan9962
New member
des dempsters and orowheat now have lo carb breadsdesman said:congrats on the find for bread ob, was it actual bread or was it those low carb tortilla's. Actual low carb bread would be a dream for such a diet
orowheat is by far the best tasting and cheaper than farm boys
obiwan9962
New member
grilled portobello tapenade
a topping for fish or a stuffing for chicken breast or just a condiment on the side for grilled steak
1 portobello brushed with olive oil and grilled til tender
4 kalamata olives pitted
2 cloves garlic
2 tablespoon fresh parsely
2 tablespoon fresh parmesan
1 tablespoon fresh basil
1 anchovy filet (opt but adds lots to flavour)
4 tablespoon xtra virgin olive oil
juice half lemon
several grinds black pepper
pinch salt (only if not using anchovy)
puree everything in food processor/blender til binds into a smooth paste
can spoon onto a salmon filet and baked...damn tasty
make an incision into a chicken breast stuff with a tablespoonful and grill
a topping for fish or a stuffing for chicken breast or just a condiment on the side for grilled steak
1 portobello brushed with olive oil and grilled til tender
4 kalamata olives pitted
2 cloves garlic
2 tablespoon fresh parsely
2 tablespoon fresh parmesan
1 tablespoon fresh basil
1 anchovy filet (opt but adds lots to flavour)
4 tablespoon xtra virgin olive oil
juice half lemon
several grinds black pepper
pinch salt (only if not using anchovy)
puree everything in food processor/blender til binds into a smooth paste
can spoon onto a salmon filet and baked...damn tasty
make an incision into a chicken breast stuff with a tablespoonful and grill
obiwan9962
New member
take a pound of shrimp and toss em with the tapenade and alittle extra olive oilobiwan9962 said:
marinate for 20 minutes and grill
awesome on a caeser salad
obiwan9962
New member
one of my favourite vegetables is celery root aka celeriac
here is a great recipe that i use for chicken or fish
Celeriac Remoulade
1/2 c Mayonnaise
1 tb Dijon mustard
2 tb Finely minced red onions
2 tb Finely minced parsley
2 tb Finely minced tarragon
1 Garlic clove; finely minced
2 dill pickles (optional) finely chopped
2 tsp capers
2 Young celeriac knobs, peeled & coarsely grated
In a medium sized bowl, mix together mayonnaise, mustard, parsley, tarragon, garlic and sweet pickles (if used). Add celeriac and toss until completely coated. Cover and chill until ready to serve.
here is a great recipe that i use for chicken or fish
Celeriac Remoulade
1/2 c Mayonnaise
1 tb Dijon mustard
2 tb Finely minced red onions
2 tb Finely minced parsley
2 tb Finely minced tarragon
1 Garlic clove; finely minced
2 dill pickles (optional) finely chopped
2 tsp capers
2 Young celeriac knobs, peeled & coarsely grated
In a medium sized bowl, mix together mayonnaise, mustard, parsley, tarragon, garlic and sweet pickles (if used). Add celeriac and toss until completely coated. Cover and chill until ready to serve.
obiwan9962
New member
artic char
I like Arctic char. It is a flavorful pink-fleshed fish that is related to trout and salmon and resembles salmon, although it has a longer and more colorful body. True to its relatives, Arctic char tastes like a cross between salmon and trout (closer to trout), and it provides both carotenoids and omega-3 fatty acids. A 3.5-ounce serving gives you one gram of omega-3 fatty acids and 182 calories.
Most of the Arctic char we get in this country is farmed in Canada or Iceland (which produces most of the world’s farmed supply). Wild char, caught in Canada, Norway, Russia, Greenland and Iceland, is available for only a few weeks, in the fall.
Either wild or farmed Arctic char would be a suitable substitute for wild salmon. According to the Environmental Defense Fund, Arctic char, unlike farmed Atlantic salmon, are farmed in an environmentally responsible manner. Arctic char have been farmed commercially for less than 20 years, and about 3,000 tons are produced by fish farms worldwide (compared to approximately 750,000 tons of salmon). The fish must live in colder water than either salmon or rainbow trout and have a low tolerance for saline environments.
Since Arctic char is much less plentiful than salmon, it costs a bit more, usually ranging in price from about $9 to about $11 per pound. When buying this fish, bear in mind that the color of the flesh can vary dramatically from wild to farmed and even from one farm to another – it can range from dark red to pale pink. Look for fish with bright silvery skin with white or pink spots and a fresh, clean scent.
You should also be aware that Atlantic salmon from the wild is practically nonexistent as a result of over-fishing. All the Atlantic salmon you see at the supermarket or on restaurant menus is likely to be farmed.
I like Arctic char. It is a flavorful pink-fleshed fish that is related to trout and salmon and resembles salmon, although it has a longer and more colorful body. True to its relatives, Arctic char tastes like a cross between salmon and trout (closer to trout), and it provides both carotenoids and omega-3 fatty acids. A 3.5-ounce serving gives you one gram of omega-3 fatty acids and 182 calories.
Most of the Arctic char we get in this country is farmed in Canada or Iceland (which produces most of the world’s farmed supply). Wild char, caught in Canada, Norway, Russia, Greenland and Iceland, is available for only a few weeks, in the fall.
Either wild or farmed Arctic char would be a suitable substitute for wild salmon. According to the Environmental Defense Fund, Arctic char, unlike farmed Atlantic salmon, are farmed in an environmentally responsible manner. Arctic char have been farmed commercially for less than 20 years, and about 3,000 tons are produced by fish farms worldwide (compared to approximately 750,000 tons of salmon). The fish must live in colder water than either salmon or rainbow trout and have a low tolerance for saline environments.
Since Arctic char is much less plentiful than salmon, it costs a bit more, usually ranging in price from about $9 to about $11 per pound. When buying this fish, bear in mind that the color of the flesh can vary dramatically from wild to farmed and even from one farm to another – it can range from dark red to pale pink. Look for fish with bright silvery skin with white or pink spots and a fresh, clean scent.
You should also be aware that Atlantic salmon from the wild is practically nonexistent as a result of over-fishing. All the Atlantic salmon you see at the supermarket or on restaurant menus is likely to be farmed.
obiwan9962
New member
tips on buying fish and a bit of info on omega3's
Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. According to the National Fisheries Institute, freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. The Institute also reports that deep-frying, with its very high temperatures, could destroy some omega-3s; of course, it can also increase the total fat of your meal.
I would add that blackening salmon by high temperature sauteeing could also lower the omega-3 content. The best way to preserve omega-3s and keep down your total fat intake is to bake, broil, poach, steam or grill salmon just to the point of doneness which you prefer (I like it very moist and tender inside) with no added fat. If you’re not sure how to cook salmon (or other fish), check out some of my recipes elsewhere on this site – you’ll find the process easier (and the results more delicious) than you might imagine.
To make sure you’re getting the freshest fish possible, the National Fisheries Institute suggests following these rules:
Always buy fish last when shopping (ask for ice to keep it cold if you can’t get it into your refrigerator within 15 to 20 minutes).
Avoid fish with a strong fishy odor – look for those that smell clean.
Don’t buy any fish past the “sell by or “use by” date on a supermarket package.
Choose whole fresh fish with bright, clear and shiny eyes and shiny scales that cling tightly to the skin as well as with bright pink or red gills.
Make sure fish steaks and fillets are moist, free of dried or browned edges. The flesh should be firm and springy to the touch.
Never buy cooked fish or seafood that is in direct contact with raw fish in a display case.
Make sure frozen fish are free of ice crystals and freezer burn and show no sign of thawed juices.
Make sure packages are clean and tightly sealed.
Avoid packages placed above the frost line in a store display freezer.
If you can’t get fresh fish, canned salmon and sardines will give you omega-3s. I especially like canned wild sockeye salmon from Alaska. It’s convenient to have on hand when you can’t get good quality fresh salmon. (A good brand is Vital Choice canned salmon available via www.vitalchoice.com.)
Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. According to the National Fisheries Institute, freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. The Institute also reports that deep-frying, with its very high temperatures, could destroy some omega-3s; of course, it can also increase the total fat of your meal.
I would add that blackening salmon by high temperature sauteeing could also lower the omega-3 content. The best way to preserve omega-3s and keep down your total fat intake is to bake, broil, poach, steam or grill salmon just to the point of doneness which you prefer (I like it very moist and tender inside) with no added fat. If you’re not sure how to cook salmon (or other fish), check out some of my recipes elsewhere on this site – you’ll find the process easier (and the results more delicious) than you might imagine.
To make sure you’re getting the freshest fish possible, the National Fisheries Institute suggests following these rules:
Always buy fish last when shopping (ask for ice to keep it cold if you can’t get it into your refrigerator within 15 to 20 minutes).
Avoid fish with a strong fishy odor – look for those that smell clean.
Don’t buy any fish past the “sell by or “use by” date on a supermarket package.
Choose whole fresh fish with bright, clear and shiny eyes and shiny scales that cling tightly to the skin as well as with bright pink or red gills.
Make sure fish steaks and fillets are moist, free of dried or browned edges. The flesh should be firm and springy to the touch.
Never buy cooked fish or seafood that is in direct contact with raw fish in a display case.
Make sure frozen fish are free of ice crystals and freezer burn and show no sign of thawed juices.
Make sure packages are clean and tightly sealed.
Avoid packages placed above the frost line in a store display freezer.
If you can’t get fresh fish, canned salmon and sardines will give you omega-3s. I especially like canned wild sockeye salmon from Alaska. It’s convenient to have on hand when you can’t get good quality fresh salmon. (A good brand is Vital Choice canned salmon available via www.vitalchoice.com.)
obiwan9962
New member
the skinny on farmraised salmon
A recently released study commissioned by the Pew Foundation (a study commisioned by the US, so i fear it might be skewed but no way to really judge) measured levels of organic contaminants in 700 fish (about two metric tons), purchased from wholesalers and retailers in large cities in North America and Europe. Whole, raw, farmed salmon, farmed salmon fillets, and whole wild fish (representing five species of Pacific salmon) were tested. Fourteen chemicals were studied, including toxins such as PCBs, dioxins, dieldrin and toxaphene - all fat-soluble compounds that tend to accumulate in the fat of ocean fish.
The general findings are shocking: the expert commission found that the total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon. This includes dioxins and PCBs - both believed to increase the risk of certain cancers and to be harmful to the developing brains of fetuses and infants of women who are pregnant or breastfeeding. The average dioxin level in farm-raised salmon was 11 times higher than in wild salmon, and the average PCB levels were 36.6 parts per billion (ppb) in farm-raised salmon, versus 4.75 ppb in wild salmon. The study also connected the levels of contaminants to location: farmed salmon from Europe were more contaminated than fish from North or South America. The most contaminated farmed samples came from Scotland and the Faroe Islands in the North Atlantic, and the least contaminated farmed samples came from Chile, Canada and Washington State in the U.S. However even the least-contaminated farmed salmon still had significantly higher contaminant levels than wild salmon.
The reason for the higher contaminant levels in farmed salmon is due to the feed given to them - a fish meal composed of ground fish and fish oil from only a few species of ocean fish. These species accumulate the toxins in run-offs from agriculture and industry that wind up in oceans. With a limited variety of fish to eat, farmed salmon are exposed to higher concentrations of contaminants than wild salmon, which eat a more varied diet. Researchers say it would be possible to develop oil-rich feed for farmed salmon that was free of toxic contaminants.
Based on this information, the researchers involved in this study recommend limiting consumption of farmed salmon to one-half to one meal total per month. Bottom line: I agree. Until salmon farmers clean up their acts, stick to wild Alaskan salmon (which I still strongly recommend), sardines or distilled fish oil supplements for your omega-3 fatty acids
A recently released study commissioned by the Pew Foundation (a study commisioned by the US, so i fear it might be skewed but no way to really judge) measured levels of organic contaminants in 700 fish (about two metric tons), purchased from wholesalers and retailers in large cities in North America and Europe. Whole, raw, farmed salmon, farmed salmon fillets, and whole wild fish (representing five species of Pacific salmon) were tested. Fourteen chemicals were studied, including toxins such as PCBs, dioxins, dieldrin and toxaphene - all fat-soluble compounds that tend to accumulate in the fat of ocean fish.
The general findings are shocking: the expert commission found that the total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon. This includes dioxins and PCBs - both believed to increase the risk of certain cancers and to be harmful to the developing brains of fetuses and infants of women who are pregnant or breastfeeding. The average dioxin level in farm-raised salmon was 11 times higher than in wild salmon, and the average PCB levels were 36.6 parts per billion (ppb) in farm-raised salmon, versus 4.75 ppb in wild salmon. The study also connected the levels of contaminants to location: farmed salmon from Europe were more contaminated than fish from North or South America. The most contaminated farmed samples came from Scotland and the Faroe Islands in the North Atlantic, and the least contaminated farmed samples came from Chile, Canada and Washington State in the U.S. However even the least-contaminated farmed salmon still had significantly higher contaminant levels than wild salmon.
The reason for the higher contaminant levels in farmed salmon is due to the feed given to them - a fish meal composed of ground fish and fish oil from only a few species of ocean fish. These species accumulate the toxins in run-offs from agriculture and industry that wind up in oceans. With a limited variety of fish to eat, farmed salmon are exposed to higher concentrations of contaminants than wild salmon, which eat a more varied diet. Researchers say it would be possible to develop oil-rich feed for farmed salmon that was free of toxic contaminants.
Based on this information, the researchers involved in this study recommend limiting consumption of farmed salmon to one-half to one meal total per month. Bottom line: I agree. Until salmon farmers clean up their acts, stick to wild Alaskan salmon (which I still strongly recommend), sardines or distilled fish oil supplements for your omega-3 fatty acids
J
jenscats5
Guest
Awesome info Obi!! I love Arctic char, it's very good!!
obiwan9962
New member
glad you enjoyed jensjenscats5 said:
i'll keep em coming
obiwan9962
New member
my grilled tuna salad with avocado-wasabi dressing
dressing:
1/2 avocado, mashed or small diced
1/4 cup homemade mayo
1 tsp sesame oil
1 tbsp wasabi paste (more or less according to taste)
combine all and refrigerate til needed
1 - 10 ounce tuna steak
6 large shiitake mushrooms
sesame oil
2 cups raw baby spinach
1/4 cup waterchestnuts
1/4 cup red pepper, julienned
1/4 cup red onion, sliced thin
2 tbsp roasted peanuts
brush tuna and mushrooms with sesame oil and grilled to desired doneness
combine salad components and as much dressing as you'd like
serve with tuna and mushrooms sliced and presented on top
garnish with alittle pink/pickled ginger
dressing:
1/2 avocado, mashed or small diced
1/4 cup homemade mayo
1 tsp sesame oil
1 tbsp wasabi paste (more or less according to taste)
combine all and refrigerate til needed
1 - 10 ounce tuna steak
6 large shiitake mushrooms
sesame oil
2 cups raw baby spinach
1/4 cup waterchestnuts
1/4 cup red pepper, julienned
1/4 cup red onion, sliced thin
2 tbsp roasted peanuts
brush tuna and mushrooms with sesame oil and grilled to desired doneness
combine salad components and as much dressing as you'd like
serve with tuna and mushrooms sliced and presented on top
garnish with alittle pink/pickled ginger
J
jenscats5
Guest
obiwan9962 said:
OMG, that sounds divine!! This recipe is a keeper!
obiwan9962
New member
enjoyjenscats5 said:
thank you for being a reg on this thread
J
jenscats5
Guest
obiwan9962 said:
This thread is too yummy to stay away!! Anyway, a local chef just opened a market near me & he has some awesome looking tuna -- so I think I'll have to try this recipe this weekend!!
Thanks Obi for taking the time to post all these!! You're a dear!
obiwan9962
New member
thank you for coming back time and time again jens
i'll keep posting em up
see if he can get other kinds of tuna and not just ahi
tombo/albacore is not red but still pretty tasty and far cheaper
nice alternative
i'll keep posting em up
see if he can get other kinds of tuna and not just ahi
tombo/albacore is not red but still pretty tasty and far cheaper
nice alternative
obiwan9962
New member
my newest thing playing with:
pappadums
they are a type of flatbread used in East Indian food
made from lentil flour
50 cals
5 g carbs
3 g fat if fried
i do not fry them i grill them
they become crispy and come in a variety of flavours
my faves are the garlic and red chili flavours (go figure)
what i do is i fry up alittle ground meat with what ever spices i like (think taco)
then wrap it in a lettuce leaf with red onions and tomatoes
then grill a pappadum
while still warm they are pliable so i use to wrap around the package
pappadums
they are a type of flatbread used in East Indian food
made from lentil flour
50 cals
5 g carbs
3 g fat if fried
i do not fry them i grill them
they become crispy and come in a variety of flavours
my faves are the garlic and red chili flavours (go figure)
what i do is i fry up alittle ground meat with what ever spices i like (think taco)
then wrap it in a lettuce leaf with red onions and tomatoes
then grill a pappadum
while still warm they are pliable so i use to wrap around the package
obiwan9962
New member
pappadums again
grill em and top with a brown ground meat, lettuce, red onions, cheddar,guac and salsa
think tostada
or put brown meat, salsa and cheese between two and brown ins skillet or under broiler or on grill
grill em and top with a brown ground meat, lettuce, red onions, cheddar,guac and salsa
think tostada
or put brown meat, salsa and cheese between two and brown ins skillet or under broiler or on grill
obiwan9962
New member
more pappadums
grill/fry em and break em up and use for croutons in your caeser salads
i know you low-carbers have missed your croutons
i have
til now
grill/fry em and break em up and use for croutons in your caeser salads
i know you low-carbers have missed your croutons
i have
til now
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