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  #46   ^
Old Thu, Nov-20-14, 03:35
Elizellen's Avatar
Elizellen Elizellen is offline
Senior Member
Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
BF:
Progress: 93%
Location: Bournemouth (UK)
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Oooh yes, cheese crackers are great!!

I have even made little cheese bowls by making a 3-4" circle from grated cheese, nuking it till it melts then while still warm and pliable laying it over an upturned cup and letting it fold into a bowl shape.

You could also make taco shells this way!
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  #47   ^
Old Thu, Nov-20-14, 10:23
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Elizellen,
Wow, Now that's innovative thinking. A cheese bowel.
I love it!! I am definitely going to try that!

I just noticed you're doing DANDR. No wonder you like vegetables too. lol
I can't even imagine doing this WOE without veggies and the nutrition that comes with them.

I cooked Collard Greens last night for dinner along with oven baked pork ribs. I love that it's so easy to cook since it all comes prewashed and cut up in a bag, ready to go.
Back in the day I didn't cook tham very often or didn't know how because it took a huge amount of work to just get it ready to cook since it retains so much sand all throughout the leaves as does spinach too. I used to have an older neighbor who taught me so much about cooking and she once showed me how to wash greens and it literally took 2-3 pots of water to wash each leaf meticulously then rewash, pour out water and repeat the washes. Oh so much work and so much water too. Nothing worse than going through all this work and crunching down on sand....
So thank goodness for this prewashed perfectly fresh bag of greens.

To cook the greens I cut up 6-8 slices of bacon and some onion and cooked it until the fat rendered out of the bacon and then even added a little more bacon drippings and then poured in bouillon beef broth then added the Greens, salt and pepper, covered and cooked. I also added butter toward the end. (I was real careful adding salt because the bacon has so much salt and I have over done it before, not a good thing. You can always add more but you can't take it out)
Greens take longer to cook than spinach does, maybe about 30 minutes and they were so good. I feel like when I am eating them that I am getting so much vitamins and minerals from them.
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  #48   ^
Old Thu, Nov-20-14, 12:23
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Has anyone ever made this cornbread for cornbread dressing and if so was it anything close to the real deal? Is it worth the carbs? Maybe only a spoon full? IDK I skipped it last year and just made regular full carb for everyone else.
http://forum.lowcarber.org/showpost...&postcount=1691
This is a recipe from SAGEHILL

Lower-Carbed Golden Corn Bread

1.5 cups (6 ounces) almond flour
1/3 cup (1.75 ounces) corn meal (Bob's Red Mill has lowest carbs)
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2 Tbsp bacon fat (plus additional tbsp to grease skillet)
1/2 cup half & half
Optional: 1/4 glucomannan powder... it really does help it hold together
Bacon fat

Place a 9-10 inch cast iron skillet in oven and preheat the oven and skillet to 425. I've also used an 8-inch square corning dish, pouring about a tablespoon of coconut oil in the bottom after pre-heating.

Mix the dry ingredients together, make a well in the middle. Add 2 Tbsp bacon fat, eggs, and milk in the well and mix with a wire whisk. Allow to stand for 5 minutes to give the ingredients time to hydrate.

Take the hot skillet out of the oven and place it on the stove over high heat. Put 1 Tbsp of bacon fat in skillet, swish it around to coat the skillet.

Pour the batter into the hot pan and place it in the oven and bake at 425 for 25 minutes or until golden brown and toothpick inserted into the center comes out clean.

Carbs 129
Fiber 54
Total 75.5 usable carbs for the whole bread

12 servings = 6 carbs per serving
8 serving = 9.4 carbs per serving

PS I do add poultry seasoning to the mix.

Last edited by Meme#1 : Thu, Nov-20-14 at 12:32.
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  #49   ^
Old Mon, Nov-24-14, 08:40
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Everybody coming to my house for Thanksgiving is either on low-carb or should be.
Should I just skip making mashed potatoes and sweet potato casserole with all of the added sugar, or will they all freak out on me?
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  #50   ^
Old Mon, Nov-24-14, 15:00
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,185
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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I just had roasted cauliflower for lunch & is it ever good! I used the recipe from here:

http://whatscookingamerica.net/Vege...flowerRoast.htm

But instead of olive oil I used toasted sesame oil. I used to roast carrots & potatoes - I'm shocked that I never considered roasted low carb veggies.

Now I might actually try Brussels sprouts!
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  #51   ^
Old Mon, Nov-24-14, 17:09
TChice's Avatar
TChice TChice is offline
Carnivore
Posts: 1,092
 
Plan: <50 net/day
Stats: 368/305/190 Female 5'9"
BF:
Progress: 35%
Location: Upstate NY
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Quote:
Originally Posted by Bonnie OFS
I just had roasted cauliflower for lunch & is it ever good! I used the recipe from here:

http://whatscookingamerica.net/Vege...flowerRoast.htm

But instead of olive oil I used toasted sesame oil. I used to roast carrots & potatoes - I'm shocked that I never considered roasted low carb veggies.

Now I might actually try Brussels sprouts!


Roasted brussels sprouts, broccoli, etc. are so good! If you put a squirt of lemon juice on them when they come out of the oven, it helps cut down on the "bitter" flavor that some people taste.
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  #52   ^
Old Tue, Nov-25-14, 10:49
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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I like to oven roast Zucchini squash, mushrooms, red pepper and onions and sometimes garlic.
Brussels Sprouts are good roasted if cut in half with diced bacon. If not cut the insides stay bitter and undercooked.
I douse all of it with olive oil garlic salt and pepper and then finish it with butter toward the end.
I roast on the highest setting of 500 so that it roasts and does not turn watery.
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  #53   ^
Old Sat, Nov-29-14, 19:54
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Quote:
Originally Posted by TChice
Roasted brussels sprouts, broccoli, etc. are so good! If you put a squirt of lemon juice on them when they come out of the oven, it helps cut down on the "bitter" flavor that some people taste.


Tchice, I did the Brussels Sprouts tonight with bacon in the oven and they are amazingly good and have such a nice caramelized flavor to them.
They were Yummy!!!
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  #54   ^
Old Sat, Nov-29-14, 21:44
Jamackarch's Avatar
Jamackarch Jamackarch is offline
Senior Member
Posts: 3,283
 
Plan: hflc
Stats: 166/164/125 Female 5'2"
BF:
Progress: 5%
Location: Pacific Northwest
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Hi Veggie Lovers!

I veggies too!

Tonight was brussels sprouts! Pan fried with LOTS of butter and salt.

SO DELICIOUS! Everyone loves them (DH, DD)...

Little mixed greens simple salad w lemon and olive oil...

and a chicken.

Dinner.

Jammie
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  #55   ^
Old Sat, Nov-29-14, 23:21
TChice's Avatar
TChice TChice is offline
Carnivore
Posts: 1,092
 
Plan: <50 net/day
Stats: 368/305/190 Female 5'9"
BF:
Progress: 35%
Location: Upstate NY
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Quote:
Originally Posted by Meme#1
Tchice, I did the Brussels Sprouts tonight with bacon in the oven and they are amazingly good and have such a nice caramelized flavor to them.
They were Yummy!!!


Glad they turned out well for you!
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  #56   ^
Old Sun, Nov-30-14, 20:33
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Yay, So happy you both like veggies and Brussel Sprouts too!!
Veggie lovers unite...
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  #57   ^
Old Sun, Nov-30-14, 20:41
Jamackarch's Avatar
Jamackarch Jamackarch is offline
Senior Member
Posts: 3,283
 
Plan: hflc
Stats: 166/164/125 Female 5'2"
BF:
Progress: 5%
Location: Pacific Northwest
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tonight was acorn squash...

diced, olive oil coated, salt...

Baked 400 for about an hour (maybe less time if that's all that's in the oven...I had a chicken roasting in there too...)

yum!
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  #58   ^
Old Sun, Nov-30-14, 21:02
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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ohhh ahhhh that sounds good.
That is one squash I've never tried. It has a orangish color flesh doesn't it? I guess that's the next thing I should try. Just bake it HUH? Easy enough that's for sure.
I am always cooking the regulars like yellow and Zucchinni squash.
I bought one of those Zoodlers that makes noodles out of zucchini squash. It really is useful and fun.

I stir fried them in my steak drippings and they were actually amazing and really tasted and looked like noodles after cooking this way.
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  #59   ^
Old Sun, Nov-30-14, 21:35
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,185
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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I love both acorn & butternut squash, but they're too high in carbs for me.

A trick to cutting the acorn squash is to put the whole thing in the preheated oven (350, I think) for 10-15 minutes, take it out & cut it in half. I used to put a bit of olive oil on the cut surface & bake cut-side down until done. Then turn them up-right for about 10 minutes and put a LOT of butter in the "bowl" to melt. Just lovely.
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  #60   ^
Old Sun, Nov-30-14, 22:14
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 8,921
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
Default

Oh no, I just looked up squash.
Here are the carb counts for 1 cup cooked.
Acorn=28g
Butternut =21g
Zucchini= 5.7g
yellow=5g
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