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  #16   ^
Old Thu, Jun-21-18, 06:47
Meetow Kim Meetow Kim is offline
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Posts: 116
 
Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
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Progress: 68%
Location: Central Virginia
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Keeping with the original subject of the thread, I am enjoying Lavash pizza nearly every weekend now. I have the method down pretty well; using a metal sheet pan with foil and a little spray/wipe of oil (not a bunch, just some insurance the pizza wont stick), pre-bake one lavash until its nearly a cracker (gotta check it vigilantly so you don't over bake it, its a fine line), remove that, lay another lavash on the sheet pan and pop in the oven for a minute or two just to evaporate some moisture from it. Oven at 450.

On the slightly baked lavash still on the pan, evenly distribute a decent amount of a shredded Italian blend cheese, the blend has firm cheeses in it other than just mozzarella. Mozzerella and Italian blends are the only cheeses I dont grate myself now and the carbs from the potato starch in them (keeps it from clumping) arent as big a deal to me at this stage of my diet where I'm allowing more carbs than induction.

Top with the almost cracker stiff second lavash, then spread sauce on that. I like to use a no sugar marinara...Walmart sells one thats pretty good. Spread the sauce evenly making sure to get sauce all the way out to and around the edges of both layers of lavash...the top/cracker layer will be a little smaller than the bottom layer not baked as much. At this point add some extra seasonings, garlic and onion powder, some dried oregano and thyme, black pepper, hot pepper flakes (if you are like me and my wife who like it spicy) and for some folks, even some coarse salt or some accent (MSG).

Now spread shredded mozzerella evenly on it doing the same thing, making sure you have cheese all around the edges too. Better to have to clean some up around the pizza with your fingers and plop back on the pizza, than not get the cheese to the edges.

Then top with pepperoni. I make sure the pepperoni covers pretty much the whole pizza, not just a few here and there randomly tossed on...I love pepperoni. Then I like pickled hot peppers or fresh jalapeno cut in judicious sizes, black olives and onions. Mushrooms would be good too but like the onions, right on top so the oven has a change to evaporate the moisture they release. I also like to put some sliced green olive on my side of the pizza...the wife is not into the green olives on pizza like me and my grandson.

Bake at 450. It usually takes about 15 minutes or so, but I always start watching it after 8-10 minutes and I spin the sheet pan 180 degrees at least once for more even browning. My oven has a convection setting that blows a fan around, I shift it to convection bake for the last few to several minutes and when its browned to my liking, remove.

Very important to let the pizza rest. I put the pizza on sheet pan on a cooling rack to speed this up. Let it rest to just warm...not far above room temp, then cut and serve. This provides a pizza you can eat with your hands, although not super hot like the really good stuff, but hey, no mouth burns!

The whole process takes about 45 from prep, to assemble, bake and cool so this is not a "quick and easy" recipe. It's a splurge for me since I have had no other real pizza since starting the diet January 1 this year.


Buttoni,

I did your chicken breader recipe last night and can confirm again, its a real winner. I used boneless thighs (my wife is not a big "on the bone" fan) and it was the first fried chicken that was really excellent other than deep fried chicken wings I've had since starting the diet.

I was surprised how the coating stuck and stayed so well to the chicken seeing as your method did not involve a pre-dusting of a flour of some sort, but I suppose the whey protein made a good "sticky" agent.

The boneless thighs were done in about 15 minutes or less. I used a meat thermometer rather than estimating doneness. I drizzled a little leftover buffalo sauce over and we ate with a knife and fork, although once cooled enough could have been eaten with fingers.

I made cauliflower and cheese to go with it like your recipe narrative.

Now I need to go find that fish breader you say works so well with vegetables!

I do simple vegetables too, but I lost my serious craving for veggies a year or two ago, so sometimes I need a little something extra to make me want to eat them. Don't know what caused that, I just suddenly didn't like vegetables as much...I've been eating them all my life, and now kind of force myself to. Green beans are coming in, in the garden so those will be good stir fried with chili garlic sauce Asian style and we've been enjoying lettuce and greens up until the summer heat hit from our garden...so I do get excited about what I grow!

Last edited by Meetow Kim : Thu, Jun-21-18 at 06:55.
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  #17   ^
Old Thu, Jun-21-18, 18:38
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Buttoni Buttoni is offline
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Posts: 3,191
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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Glad you're enjoying the chicken coating, Ken. Here's a link to the fish coating and the veggies I've tried it on: https://buttoni.wordpress.com/?s=Oven-fried Works divinely on eggplant slices, too!
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  #18   ^
Old Mon, Jul-02-18, 15:53
Meetow Kim Meetow Kim is offline
Senior Member
Posts: 116
 
Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
BF:
Progress: 68%
Location: Central Virginia
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Quote:
Originally Posted by Buttoni
Glad you're enjoying the chicken coating, Ken. Here's a link to the fish coating and the veggies I've tried it on: https://buttoni.wordpress.com/?s=Oven-fried Works divinely on eggplant slices, too!


Thanks! I was about to revisit this. So hot outside to be baking, but thats what I bought a large portable oven for! I can now bake on my back deck!

I was thinking about using some zucchini sticks with breading as "fries". Funny thing...I finally got some sugar free ketchup and used some on smoked sausage eaten like hot dogs (yes I know, some shudder at the thought of ketchup on hot dogs...I like mustard and ketchup both) in your (Buttoni's) focaccia formed when still warm out of the oven in to hot dog roll shapes then allowed to cool. (they actually held together throughout the entire "dog" eating)...but I haven't found anything since to use the ketchup with.

I know you dont like to fry, but have you tried frying vegetables using the egg dip and breading method like you do with the fried chicken? I'll likely try it but thought to ask. Usually anything coated like that, that will stay together in a deep pan fry, would hold up in a deep fryer. I can see a lot of possibilities...like deep fried mozzarella! Also that coating (egg dip method) could bring back my baked jalapeno poppers!

Last edited by Meetow Kim : Mon, Jul-02-18 at 16:00.
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  #19   ^
Old Fri, Jul-06-18, 08:15
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Buttoni Buttoni is offline
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Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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I have used a roaster oven on my back porch for years as summer in Texas is just too hot for baking anything. Plus it's a nice overflow oven when baking for a large crowd.

Yes, have "fried" lots of different veggies now. All worked well, though the okra was the trickiest to do as I had to coat just a few pieces at a time. But it cooked up beautifully. I've also doen eggplant, yellow squash, zucchini, and onion rings. Be sure to check out my Okra Fritter recipe, too. Those are just TOO good so I don't make those often. Way too carby). Just type in the vegetable name in my site search box and those should pop up for you. I'm not terribly consistent about using the words "oven-fried" in recipe titles, so typing in the veggie will grab more recipes with the oven-frying coating.
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  #20   ^
Old Mon, Jul-16-18, 07:41
Meetow Kim Meetow Kim is offline
Senior Member
Posts: 116
 
Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
BF:
Progress: 68%
Location: Central Virginia
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Peggy,

I just baked a casserole style cheese steak concoction last night on the back deck! Kept that heat out of the house. I have a cooking frying station in my garage too...6 burner cook-top and deep fryers. I air condition the garage in the summer but it recovers from my ventilation when cooking pretty quickly and keeps those heavy cooking smells out of the house.

I used a whole large box of steakums, fried them all up on a flat iron griddle and blotted them on paper towels. Then quick fried on nuclear heat onions and jalapenos to get that char on them but not cook through. Mixed up some softened cream cheese and mayo with Worcestershire, garlic and onion granules, salt and coarse black pepper. Chopped the meat and layered the meat, veggies and a can of mushrooms lightly chopped and blotted dry, mixed all together thoroughly while adding in a couple cups of Colby jack. Baked 350 for about a half our. Scooped out servings in to Josephs pita pockets (low carb pitas, available on Netrition, and to my pleasant surprise at my local Walmart too!). A great way to get that "philly"-ish sandwich in low carb form. Those Josephs pitas separate in to pockets better than a lot of regular pitas, so one pita makes 2 solid "pockets". The casserole style made it easy to serve and the leftovers will be easy too.

I am heading toward your "fried" veggies here soon. Looking forward to those experiments.

The lavash bread pizza is still a regular for us, at least twice a month. I have the method down solid now and its good every time. I've been experimenting with your focaccia, making another caraway seed version, and made my wife a rosemary version at her request. I plan to finally make an italian version and use as pizza crust. My thought is to put the pan on the bottom rack near the element so the bottom gets cooked the most, but pull it a little early. Then flip that hopefully well browned bottom up for the sauce and topping and what was the top (now bottom) hopefully still soft enough to cook well without burning for the actual pizza bake time. Should be fun!
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  #21   ^
Old Yesterday, 19:31
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Buttoni Buttoni is offline
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Posts: 3,191
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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Your cheese steak concoction sounds great! I swear by the Joseph's sheet and pita breads. I like to sear leftover grilled steak with onions and just roll it into one of those.
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